Potatoes-3 (boiled and mashed)
Carrots-1/2 cup chopped)
Fenugreek (Methi)-1/4th cup (chopped)
Beans-3-4(chopped)
Salt to taste
Pepper to taste
Bread crumbs-1 cup
Oil for frying
Method for veggie fingers:-Mix all the ingredients in a bowl and shape it up like fingers and deep fry till golden in color. Serve with ketchup
Toasted bread with butter 2 slices
Capsicum-1/2 chopped
Onions 1 small onion- chopped
Red capsicum-1/2 chopped
Cheese-20gms grated
Salt to taste
Pepper to taste
Kissan sweet & spicy sauce-2 tbs
Method:-Mix all the vegetables and add salt and pepper to it. Top each slice of bread with this mixture. Top it up with cheese and bake at 200 degrees for 5-10 minutes, with just the top rod working, till the cheese is melted and golden from top. cut and serve.
For Dough :
Unsalted butter—75 gms–soft
Egg—01 no
Refined flour —125 gms
Salt—03 gms
For Vegetables filling :
Diced mushroom—50 gms
Diced spinach –40 gms
Red bell peppers-50 gms
Yellow bell peppers—50 gms
Green capsicum-30 gms
Mozzarella cheeese —100gms
For Custard:
Cooking cream-250 gms
ggs,whole—02 nos.
Salt—01 pinch
Beat egg with soft butter only to mix. do not over beat.
Add refined flour and salt to it and mix well with a beater to make a dough.
Dust the work table with flour and roll the dough.using quiche mold cut it into round shape.cut a bit bigger than the mold size.
Grease the mold and spread the rolled dough on it compressing from all sides.
In a bowl, add diced mushrooms, spinach , red capsicum, green capsicum, yellow capsicum and mozzarella cheese , and mix well.
When the base is ready,put the above vegetable mixture in it.
To make custard : in a bowl , add eggs and salt and beat . do not over mix.
Now, pour this custard on vegetables and seal the quiche.
Bake in a pre-heated oven at 200 degrees celsius for 25-30 minutes.
1 cup Bengal gram,soaked for 2 hours,( chana dal)
1 onion, finely chopped,( piyaz)
2 cloves(Laung)
1 cinnamon stick(Dalchini)
2 tbsp coriander, finely chopped, (hara dhaniya)
3 red chillies, dried,crushed(Sookhi lal mirch)
1 tbsp ginger,chopped fine ( adrak)
1 tbsp garlic, chopped, ( lehsun)
2 tbsp rice flour(chawal ka Atta)
1 Tbsp fennel seeds, (saunf)
Oil to deep fry (tel )
salt to taste, (namak)
200 gms coconut chutney to serve, (nariyal chutney)
Soak chana dal for 2 hours and put in the blender.
Add red chillies, ginger, cloves and cinnamon and grind coarsely. If needed add a little water. Make sure the mix ture is dry.
Remove the mixture in a big bowl.
Add onions, garlic, coriander, fennel seeds and salt.
For binding add rice flour and mix everything properly.
In a wok heat oil for deep frying.
Make small dumplings of this batter and deep fry them until they are golden brown.
Remove on a paper towel to soak excess oil.
Arrange the vadai into a serving plate and serve hot with coconut chutney.
Enjoy a bowl of hot corn chaat especially during the monsoon.
Corn kernels :-1 cup
Onion :-1
Cucumber:-1
Tomato :-1
Peanuts:-¼ cup
Chaat masala:-1 tsp
Sev or boondi :-¼ cup
Lemon juice :-1 tbsp
Spatula
Medium bowl
In a pan, deep fry the peanuts in hot oil.
Cut all the veggies.
Now sauté the corn kernels in melted butter for about one minute.
Then add cucumber, tomato, onion, pepper, coriander leaves, salt, chaat masala and lime squeeze.
Mix peanuts, sev or boondion top of this mixture before serving.
Serve immediately.
BolteRaho 