Gobi Manchurian

Ingredients:


Cauliflower:1 medium sized cut in to florets, spring onion, ginger garlic paste3tspn, green chilli paste 2tspn, soya sauce 2tspn ,green chilli sauce 1tspn,tomato ketchup 3tspn, vinegar 1tspn,salt to taste, coriander leaves for garnishing oil for frying.

For batter:

Maida half cup , corn flour 4tspn,ginger garlic paste2 tsp., red chilli powder ,1 egg, salt to taste.

Procedure:

1: Prepare a batter with the help of given ingredients by adding required amount of water.

2: Batter should be thick otherwise it does not coat well on cauliflower florets.

3: Heat the oil in a pan, dip each floret in the batter and deep fry them.

4: Do not over crowd the pan while frying.

5: Do it in 2 to 3 steps.

6: Fry the florets until it turns golden brown in colour.

7: Drain into a tissue paper, and allow it to cool.

8: Now heat the oil in a pan adds chopped onion, green chillies, ginger garlic paste and sauté.

9: now add tomato ketchup, soya sauce, green chilli sauce, vinegar mix well, check for salt.

10: Add fried Gobi florets and turn heat to high until the florets are well cooked with sauce.

11: Add coriander leaves cook for few minutes, serve immediately.

Browni Muffins

Ingredients:


1 cup of brown sugar, 1 egg, 60gm butter, half a tsp. of vanilla assence,120mlof milk cream, half a cup of refined flour(Maida)1tspn of baking soda,25gms of cocopowder ,few chocolate chips, paper cups and muffin moulds.





Procedure:

1: Add 1cup of brown sugar, 1 egg and mix with the help of blender.

2: Now add butter an again mix with blender.

3: Finally add vanilla essence, cream milk, half a cup of refined flour, baking powder, and 25gm of coco powder, chocolate chips and mix well.

4: Now transfer the batter first in to paper cups then transfer those cups into moulds.

5: Preheat the oven at 180oc.

6: Keep the moulds in an oven heat for 25 minutes.

7: Serve hot muffins by dusting ice sugar over it.

HaraBhara Dhokla

Ingredients:


1 cup meth sag, 1 cup palace sag ,1 tsp. of ginger an green chilli paste, basin one and half cup,2 tsp. of sugar and salt to taste.







Procedure:



1: Make a fine paste of palace methi sag ginger and green chilli in grinder.

2: Transfer the paste into bowl and mix one and half cup of basin, water and mix vigrouslyso that there no lumps in it.

3: Add 2tsp of sugar and salt to taste.

4: Transfer the mixture to a plate and steam it in a steamer.

5: After steaming cut into small pieces.

6: Garnish with coriander leaves, and served hot with sauce..

Shahi Tukda:

 

Ingredients:

Bread slices,milk, milk made, , sugar, oil for frying dry fruits for garnishing.

Procedure:

1:Make a tringle pieces of bread with the help of knife, deep fry them until they become golden brown and crisp.

2:Boil half litre milk in al pan , after boiling add sugar to taste, and add 1 cup of milk made and allow it to boil untill the mixture becomes thick.

3:Now take a serving plate, place these fried crisp bread slices on it.

4:now add milk mixture over bread slices and garnished with dry fruits.

5:Shahi tukda dessert is ready.

Burger Patis:

 

Ingredients:

2 Boiled potatos,2 cups of soaked over night and boiled kabul chana and black chana, corinder powder, amchur powder, 2 tspn of ginger garlic paste,green chilli paste 2 tspn ,coriander and mint leaves finelly choppedoats, and  salt to taste.

Procedure:

1:Smash the boiled potatos,boiled kabul and chana dal.

2:Now add corinder powder, amchur powder, ginger garlic paste , green chilli paste ,red chilli powder chopped corinader and mint leavessalt to taste, half cup of oats mix all the ingreints properly and keep aside.

3:Make the round round patis with this mixture and dip the patis in to the oats and shallow fry them on frying pan.

4:These patis are now ready to make burger.

Dal Gosht:

 

 

 

Ingredients:

Boneless chiken half kg, chopped onion, red chilli powder as per taste, 2 tspn of ginger garlic paste,turmeric powder 1tspn

khada masala(long dalchini,shahi jeera,tez pata,kalimirich)boiled mung dal, tomato puree, corainder and mint leaves finelly chopped,few pieces of dudi, salt to taste.

Procedure:

1:Add 3tbspn of oil in incooker, add chopped onions, ginger garlic paste , red chilli powder, tumeric powder, saute for few minutes , now add boneless matan and mix well and pressure cook the mixture.

2:After pressure cooking the mixture now add boiled mung dal ,and dudi pieces and mix well ,and allow it to boil.

3:take another frying pan add oil and add finelly chopped onions, add all the garam masala coriander and mint leaves and saute.

3:Now pure the entire mixture in motton and cover the lid and cook for few more minutes.

4:Serve hot with chapati.

Veg kofta

Ingredeints for kofta:

Boiled potato, soaked soya bean,2tspn maida,1 tspn corn flour,finelly chopped green chilli,1 tspn of red chilli powder, salt to taste oil for fry.

Ingredeints forGravy:

chopped onion ,ginger garlic paste,tomato puree,kaju paste,coriander powder1tspn,turmeric powder1tspn,salt to taste.

Procedure:

For kofta:

1:Grate potato,and grind the soaked soya bean in grinder .

2:take bowl, now add grated potato and grinded soya bean , and add chopped onion,2 tspn of maida and1 cup of cornflour for binding,add green chilli red chilli powder  and salt to taste, mix all the ingredients well.
3:Make round balls, and deep fry and keep aside.

For gravy:

1:Add 2 tspn of oil to heating pan.

2:Now add finelly chopped onion,and sautefor few minutes till the onion become golden brown.

3:Then add 2 tspn of ginger garlic paste ,1tspn of coriander powder,tomato puree, kaju paste, red chilli powder, turmeric powderand salt to tast, add a little water and allow it to boil for 3 to 4 minutes.

4:Then add fried kofta and allow it to cook for few more minutes.

5:Garnish with coriander leaves serve hot with tanduri roti or chapati.