Aappe / Paniyaram

Makes around 30 small size Aappe / Paniyaram.

Ingredients:-

1. 2 Cup Rice
2. 1 Cup Urad Dal
3. 1 Large onion ( finely chopped )
4. 1/2 Cup Grated Coconut.
5. Salt to taste
6. 3-4 Green Chilies ( finely chopped )
7. Cilantro (finely chopped )

Method:-

1. Soak rice and urad dal separately for 7-8 hours and then grind them together to make a smooth
    batter. Use little water if required while grinding.

2. Let the batter ferment and rise overnight. ( 7-8 hours )

3. Once the batter is ready ( fermented -- like an idli batter) add chopped onion, grated coconut,
    chopped chilies, chopped cilantro, salt to taste and mix well. Add little water in case if the
    mixture is too thick.

4.  Heat the aape / paniyaram pan on medium high.

5.  Drizzle some oil  and add this mixture in each of  the mold and cover the pan with a lid. After 3-
     4 minutes check and turn the paniyarams once golden brown and cooked from one side.

 6. Let them cook on the other side for 3-4 minutes and then transfer them to a plate.

 7. Repeat the same procedure for rest of the paniyarams.

8. Serve hot with some coconut / onion / tomato chutney.

Enjoy!!!!

Veg Pin Wheels

Ingredients:-

1. 1 Cup Chopped vegetables ( Green / Red / Yellow peppers, grated carrots, onion, tomato etc)
2. 1/4 Cup Paneer ( Tiny cubes)
3. 1 Tbsp Soy sauce
4. 1 Tbsp Chili garlic sauce / sriracha / hot sauce
5. Ginger garlic grated
6. 1 Puff Pastry sheet ( Makes 8 Pinwheels )
7. 1 Tbsp Milk
8. Salt ( to taste )

Method:-

1. In a bowl mix all the chopped veggies and paneer.

 

2. Add grated ginger garlic, soy sauce, chili sauce / hot sauce / sriracha and mix well. Add salt if 

    required as Soy sauce already has a lot of salt. 

3. Roll out the puff pastry sheet a little bit and spread the mixture on it.

4. Leave a little space from both the sides to seal the roll.

5. Roll the sheet tightly and apply milk on the edge and then seal it firmly.

6. Cut it out into rolls and arrange them on a lightly greased baking tray. You will have 7-8 perfect 

    pinwheels and 2 cut outs from the ends. But they taste yummy too. So you can use them.

7. Preheat the oven at 350F. 

8. Bake the Pinwheels for 8-10 minutes or till crisp and golden brown.

9. Garnish with some chopped veggies / sauce and serve hot.

Enjoy!!!

Chicken Tikka

Ingredients:-

1. 1 lb Chicken ( Cleaned, washed and cut into large cubes)
2. 2 Tbsp Ginger Garlic paste
3. Red Chili powder ( As per your requirement )
4. Kashmiri Chili powder / Deggi Mirch powder ( for natural red color to the tikkas )
5. 1 Cup Yogurt
6. 1/2 Tbsp Tandoori Chicken Masala
7. 1/4 Tbsp Garam Masala
8. Chaat Masala ( To sprinkle on the tikkas )
9. 1/2 Cup Salted Butter ( Melted  )
10. 1/4 Tbsp Chicken Masala
11. 1 Tbsp Chickpea flour ( dry roasted on low flame till golden brown )
12. Salt ( to taste )
13. 1/2 Tbsp oil ( For marinating the chicken )

Method:-

1. In a bowl mix yogurt, chili powders, tandoori chicken masala, garam masala, chicken masala,
    ginger garlic paste, salt and oil. Add chicken to this and mix well.

2. Add some oil to this marinated chicken, cover and refrigerate for 30 mins or more.

3. Soak the skewers in water while the chicken marinates.

4. After 30 mins take out the marinated chicken from the refrigerator and add the roasted chickpea
    flour to it and mix well.

5. Preheat the oven to 225 - 250 F to grill the chicken.

6. Thread the chicken onto skewers and lightly brush some butter.
   

7. Grill the chicken for about 25-30 minutes. Every 5-7 minutes brush some butter on the chicken
    and rotate the skewers.

8. When cooked completely turn off the heat and remove the chicken from the skewers onto a
    plate.

9. Sprinkle some chaat masala and serve hot with salad or masala onions.

Enjoy!!!

Note: This same chicken tikka can be used for making "Chicken Tikka Masala". You may also
          grill some veggies along with the chicken.

Shrimp Fry

Ingredients:-

1. 1 Cup Large sized Shrimp / Kolambi ( Cleaned / tails off)

2. 1/2 Tbsp Ginger paste

3. 1/2 Tbsp Garlic paste

4. 3/4  Cup Sooji / Rava

5. Salt ( to taste )

6. 1/2 tbsp Red Chilli powder ( As required )

7. Lemon juice ( to taste )

8. Cilantro ( To garnish -- Optional )

9. 2 Tbsp Oil ( To shallow fry )

Method:-

1. Marinate the shrimp using ginger garlic paste, salt, red chili powder, lemon juice for 30 mins
    (Longer the better)
2. Mix Sooji / rava, salt ( to taste) and red chili powder ( as per your requirement ).
3. Coat the marinated shrimp with the sooji mixture prepared. Press them slightly to make sure that
    the Sooji sticks well. Repeat this for all the shrimp. Keep aside.
4. Heat some oil in a pan to shallow fry the shrimp.
5. When the oil heats up, add the shrimp one by one into the pan.

6. Sprinkle some oil on them and let the shrimp cook for 4 - 5 minutes on one side. Flip
    gently and let them cook.
7. Remember the heat should be on medium low.
8. Shrimp will be ready to be served in 10-15 minutes.
9. Transfer the fried shrimp to a paper towel to get rid of the excess oil.
10. Garnish with cilantro.
11. Serve hot.

Enjoy!!!

Chicken Puffs

Chicken curry puffs

Ingredients:-

1. 1 Puff Pastry sheet
2. 1 Chicken Breast
3. 1 Onion (finely chopped)
4. 1 tbsp Ginger garlic paste
5. Salt to taste
6. 1 tbsp Chicken masala
7. 1/4 tbsp Garam masala
8. 1/2 tbsp Red Chili powder
9. 1 tbsp Oil
10. 1 Tsbp Heavy cream ( optional )
11. 1 tbsp Lemon juice
12. 1 Egg

Method:-

1. Clean and chop the chicken breast into very small pieces.

2. Marinate the chicken in a bowl with ginger garlic paste, 1/2 tbsp red chili powder, salt, oil and
    lemon juice.

3. Cover the bowl with a plastic wrap and refrigerate for atleast 30 mins.

4. Thaw the puff pastry sheet to be able to use it immediately once the chicken is ready.

5. When ready to make the puff pastries take the chicken out of the refrigerator.

6. Heat some oil in a pan. Add chopped onion and sprinkle some salt on it. Saute the onion for a
    few minutes till it starts losing moisture and then add some ginger garlic paste.

7. Saute for a few minutes till the onions are translucent and then add the marinated chicken to it.

8. Mix well and then add chicken masala, red chili powder to it.

9. The chicken will start changing its color. With the spatula press the chicken while mixing so that
     you mash the pieces slightly while they cook.

10. Once the chicken changes its color completely add 1/4 Cup of water and mix well.

11. Cover the pan and let the chicken cook for a 15-20 mins on low heat ( slow cook ).

12. Once the chicken is cooked and the water almost evaporates add some heavy cream and mix
      well.

13. At this time the chicken will look like:
   

14. Cook it while stirring occasionally for a few more minutes till the oil separates from the gravy.
      Sprinkle some garam masala and mix well.

15. Once the chicken is cooked completely turn off the heat.

16. Once again mash the chicken and mix well.

17. Preheat the oven at 350 F.

18. Sprinkle some flour on the counter / cooking surface / board.

19. Open the puff pastry sheet. With a rolling pin slightly roll out the sheet approx 1 inch on each
      side.

20. Cut the sheet into 9 or 12 rectangular pieces.

21. Beat one egg and keep aside.

22. In the center of one piece of the puff pastry sheet place approximately 1 tbsp of the chicken
      prepared.

23. Apply some egg wash on the sides of the piece and fold it to cover the chicken and press well.

24. Using a fork press once again to seal the edges completely.

25. Similarly prepare the rest of the puffs and arrange them on a baking tray.

26. Brush the egg wash on each of the puff.

27. Bake the chicken puffs for 15-20 mins till crisp and Golden brown.

28. Serve hot.

Cream Cheese and Chicken Puffs:-

Ingredients:-


1. 1 Puff Pastry sheet
2. 1 Chicken Breast
3. 1 Onion (finely chopped)
4. 1/4 tbsp Garlic powder
5. Salt (to taste)
6. 1/4 tbsp Basil leaves ( fresh / dried )
7. 1/4 tbsp Thyme ( fresh / dried )
8. 1 Tbsp Heavy cream
9. 1/4 Cup Softened Cream cheese
10. 1 tbsp Olive oil
11. Sugar / Honey ( 1 pinch )
12. Black pepper ( as much as required )

Method:-

1. Clean and chop the chicken breast into very small pieces.

2. Marinate the chicken using olive oil, salt to taste, basil leaves, thyme and garlic powder.

3. Cover and refrigerate for at least 30 minutes.

4. Heat some olive oil in a pan. Add chopped onions and sprinkle some salt.

5. Saute the onions till soft and translucent. Add the marinated chicken and saute it for a few
    minutes till it changes its color. Season it with some more salt and freshly cracked black pepper.

6. Cover the pan and let the chicken cook for 15 -20 minutes. Stir occasionally.

7. Add some heavy cream and a pinch of sugar and mix well. Once again cook for a few more
    minutes. Once the chicken is cooked completely turn off the heat.

8. The chicken will now look like:

9. Mash the chicken and let it cool for sometime.

10. Once cold add cream cheese and mix well.

11. Follow the same process as mentioned above to make the chicken puffs.

12. Serve hot.



Enjoy!!!

Garlic bread

Ingredients:-

1. French baguette
2. Salted butter ( As required, preferably should be at room temperature)
3. Olive oil
4. Garlic ( finely chopped and crushed ) / Garlic powder
5. Basil leaves ( finely chopped / dried crushed )

Method:-

1. Mix together butter, olive oil, garlic / garlic powder, basil leaves in a bowl.
2. Cut the bread into desired shape and sizes.
3. Apply the butter mix to each of the bread slices.
4. Preheat the oven at 350 F.
5. Toast the bread for 10-12 mins / till golden brown.
6. You may season it with some more salt and pepper / Parmesan cheese  if required. ( optional )
7. Serve hot.

Enjoy!!!

Chatpate Adraki Aloo

Ingredients:-

1. 1 Bowl Mini potatoes ( Boiled and peeled )

2. 1 tbsp oil

3. 1 tbsp Red Chili powder

4. 1/4 tbsp lemon juice 

5. 1/4 tbsp Cumin powder

6. 1/4 tbsp Coriander powder

7. 1/4 tbsp turmeric powder

8. 1/4 tbsp Amchur powder / Chaat masala

9. 1/2 tbsp Salt ( or to taste )

10. 1/4 tbsp Asafoetida / Hing

11. Ginger julienne s

12. 1/4 tbsp Kasuri methi

13. 1/4 tbsp Cumin seeds

14. Cilantro (finely chopped)

Method:-

1. Coat the potatoes with the mixture of chili powder, coriander powder, cumin powder, amchur, 

    turmeric powder, salt and lemon juice.

3. In a pan, heat some oil on medium high. To it add Asafoetida, kasuri methi, ginger julienne and
    cumin seeds.

4. Saute the cumin seeds and ginger julienne for a few seconds and add the potatoes.

5. Saute the potatoes for a 4-5 minutes, till they are slightly crispy from outside.

6. Turn off the heat.

7. Garnish with cilantro and serve hot.

Enjoy!!!!

Mini Samosas

Ingredients:-

Stuffing:-

1. 2 medium sized Potatoes ( boiled & mashed )
2. 1/2 Cup Green peas ( Boiled & mashed )
3. 4 -5 small Green chilies ( finely chopped )
4. Salt ( to taste )
5. 1/4 tbsp Cumin powder
6. 1/4 tbsp Coriander powder
7. 1/4 tbsp Chaat masala / 1/4 tbsp Amchur powder
8. 1/4 tbsp Ghee ( Clarified butter )
9. 1/4 tbsp Ginger ( grated )
10. 1/4 tbsp turmeric powder ( optional )

Crust:-

1. 1 Cup All purpose flour / Maida
2. Salt to taste
3. 1/4 tbsp Carom seeds / Ajwain
4. 1 1/2 tbsp ghee
5. 1/4 cup water ( or as per requirement )

Method:-

1. In a large bowl take all purpose flour, salt, carom seeds, ghee and adding very little water at a
    time make a very firm dough.

2. Cover the dough with a damp paper towel / cloth and keep aside.

3. In a pan, heat some ghee. To it add turmeric powder, asafoetida, ginger, finely chopped chilies.
    Saute for a few seconds and then add mashed potatoes and peas.

4. Mix well and then add salt ( to taste ), cumin powder, coriander powder, chaat masala, amchur
    powder. Let the mixture cook for a few minutes.

5. Turn the heat off.

6. Make small balls of  the dough which was kept aside.

7. With the help of a rolling pin roll the dough balls into small thin tortillas ( or puris ). Cut it to get
    two equal halves.

8. Pick one of the halves and make a funnel with it. Press the sides well so that it sticks to each
    other. Fill a spoon full of stuffing into it and close the ends by pressing them firmly to make mini  
    samosas as shown in the picture.

9. Repeat the same process to make the rest of the samosas. Arrange them on a plate and keep
    aside.

10. Heat some oil on medium high in a heavy bottom pan to fry the samosas.

11. Once the oil is hot fry these samosas in small batches. Make sure the heat is on medium while
      frying.

12. Transfer the fried samosas to a paper towel.

13. Serve hot with tamarind chutney / green chutney or tomato ketchup.

Enjoy!!!!

Hara Bhara Kebab

Ingredients:-

1. 2 Potatoes ( Boiled and Mashed )

2. 2 Cups Spinach (Boiled)

3. 1 Cup Green peas ( Boiled and Mashed )

4. 1 Cup Cilantro ( chopped )

5. 1 tbsp Ginger garlic paste

6. 4-5 Green Chilies ( as per your requirement)

7. Salt ( to taste )

8. 1/4 tbsp Chaat masala

9. 1/4 tbsp Cumin powder

10. 1/4 tbsp Corriander powder

11. 2 tbsp Corn flour  ( as much as required )

Method:-

1. Squeeze out the water from the boiled spinach.

2. Roughly blend Spinach, green peas, cilantro and chilies.

3. Mix together mashed potatoes and the blended green mixture. 

4. Add salt to taste, chaat masala, ginger garlic paste, cumin powder and coriander powder. Mix 

    well.

5. Add Corn flour very little at a time to form a non sticky dough.

6. Make small balls out of the dough as shown in the picture.

7. Heat some oil in a pan for frying the kebabs. When the oil is hot enough, fry the kebabs patiently 

    in small batches so that they do not stick and break while frying. 

8. Transfer the kebabs to a paper towel.

9. Serve hot with tomato ketchup or any sauce of your choice.

Enjoy!!!!!