Aam k Gulguly

Aam k Gulguly

Ingredients

• Wheat Flour 1 ½ cup
• Mango Puree 1 cup
• Green Cardamom Powder 1 tsp
• Yellow Color pinch
• Sugar ¾ cup
• Fennel Seeds Coarsely Crushed 1 tsp
• Water to make batter
• Ghee for frying

Method

• Mix altogether in a bowl beat well cover and leave it for a while, just before frying add ½ tsp soda by carb, the batter should be thick and pasty, beat well, deep fry gulgulas in ghee, adding with your hand to the karhai.

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Rice Crispy Chat

Rice Crispy Chat

 

Ingredients

• Chick Peas (boiled) 1 cup
• Black Chick Peas (boiled) 2 cups
• Thin Sev as required
• Fried Gram Lentil (nimko) ½ cup
• Tamarind Pulp ½ cup
• Green Chatni ½ cup
• Crackers (crushed) 1 cup
• Murmuray 2 cups
• Potatoes (boiled and cube 2
• Onion (chopped) 4 tbsp
• Chat Masala 2 tbsp
• Yogurt ½ cup
• Tomatoes 1 chopped into tiny cubes (seeds removed)
• Coriander Leaves 2 tbsp
• Green Chilies (chopped) 4

Method

• In a bowl mix together both the chick peas, boiled tomatoes, chopped green chilies and coriander leaves, chopped onion, tomatoes chopped, chat masala, salt, green chatni, tamarind pulp. Mix altogether. Remove in a platter; decorate the sides of platter with murmuray, fried gram lentil, crushed crackers and thin sev.

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Continental Samosa

Continental Samosa

 

Ingredients For Dough

• Flour 1 cup
• 1 bunch spinach blanched add garlic and green chili puree
• Sesame Seed 2 tsp
• Crushed Cumin 1/2 tsp
• Garlic 2 pc
• Green Chilies 2
• Salt to taste
• Oil 4 tsp
• Water to make dough as required

Ingredients for Filling

• Boiled Noodles 1/2 cup
• Spring Onion (Chopped) 2-3
• Cabbage (Shredded) 1 cup
• Carrot (Shredded) 1/2 cup
• Green Chilies Chopped 3-4
• Capsicum Chopped 1
• Soya Sauce 1 tbsp
• Salt as required
• Black Pepper 1/2 tsp
• Vinegar 1 tsp
• Egg 1
• Corn flour 1/2 tsp
• Oil for frying

Method 

• In flour, add pureed spinach, garlic and green chili mixture, oil, salt, 1/2 tsp crushed cumin, sesame seed and make dough. Make little pairas like puri. Cover and rest.

Method For filling

• Add little oil, sauté the vegetables on high flame add boiled noodles salt, pepper soya sauce and vinegar. Toss and mix. Add corn flour mix in few drops of water remove and cool. Then add 1 beaten egg mix well.

Samosa

• Now roll the little pairas cut 1/4 in circle. Fold like a semi circle fill the prepared filling and seal with water from the sides. Make all in the same way then heat oil and deep fry the samosas till golden. Serve with tomato chutney.

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Piaz k Lacchy dar Pakoray

Piaz k Lacchy dar Pakoray 

Ingredients

• Onion 2 to 3 cut into rings separate each ring
• Dry chic piece flour to sprinkle onto rings

Ingredients for batter

• Chic piece flour 1 cup
• Salt ½ tsp
• Cumin whole ½ tsp
• Crushed red pepper 1 tsp
• Egg 1
• Baking powder ¼ tsp
• Coriander leaves 1 tbsp

Method

• Cut onion into rings, separate each ring, sprinkle dry flour onto rings to coat, make batter with Chic piece flour 1 cup, Salt ½ tsp, Cumin whole ½ tsp, Crushed red pepper 1 tsp, Egg 1, Baking powder ¼ tsp, Coriander leaves 1 tbsp and make into smooth batter, dip the dry coated onion rings in batter and deep fry till golden and crisp, serve with chatni.

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Pasta Aloo Samosay

Pasta Aloo Samosay

Ingredients

• Chicken Mince 300g
• Potatoes (boiled & coarsely mashed) 2
• Onion (chopped) 1 large
• Cooking Oil For frying
• Green Chili (sliced) 4-6
• Eggs 1
• Flour 3 tbsp
• Samosa Patti 1 packet
• Salt 1 tbsp
• Coriander (chopped) 4 tbsp 
• Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the packet)

Ingredients for Samosa Dough

• Flour 2 cups
• Salt 1 tsp
• Oil 4 tbsp
• Water to knead

Method for Samosa Dough 

• Knead all the ingredients together. Leave to rest for 30 minutes. Make into small balls. Roll into longish cut from centre. 
• For filling add 300g chicken mince, 2 boiled potatoes, 1 big chopped onion, 4-6 green chili slices, 1 egg, 3 tbsp flour, 1 tbsp salt, 4 tbsp chopped coriander, bake parlor macaroni and bake parlor masala mix sachet and make a filing. Now add them in the samosa dough and deep fry it.

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Pasta Spring Roll

Pasta Spring Roll

 

Ingredients

• Chicken Breast (cut into cubes) 300g
• Garlic Paste 1 tbsp
• Ginger Paste 1 tbsp
• Green Chili (sliced) 3-4
• Carrot (sliced) 1 medium
• Spring Onion (sliced) 3 pcs
• Oil ½ cup
• Onion (chopped) 1 medium
• Bread Slice 2 pcs
• Manda patti 1 dozen
• Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)

Method

• Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute.Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes. Roll them in the manda patti. Deep fry.

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Cracker Sev Puri

Cracker Sev Puri

Ingredients 

• Cream crackers 12
• Sweet corn 4 tbsp
• Potatoes (boiled and coarsely mashed) 2
• Salt 1 tsp
• Crushed red chili 1 ½ tsp
• Onion chopped 3 tbsp
• Chat masala 1 tsp
• Green chatni ½ cup
• Khatti methi chatni ½ cup
• Sev 2 cups
• Coriander leaves chopped as required
  

Method

• Arrange biscuits on a platter, in a bowl mix mashed potatoes, corn, salt, crushed red chili and chat masala, divide into 12 portions, place each portion onto each biscuit, sprinkle onion, drizzle half tsp of both the chatnis cover top with plenty of sev and coriander leaves, serve immediately.

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Box Patties

Box Patties

Ingredients for Box Patties

• Chicken (boiled and shredded) 1 cup
• Salt ½ tsp
• Black Pepper ½ tsp
• Green Chilies (chopped) 4
• Coriander leaves (chopped) 4 tbsp
• Spring onion finely (chopped) 1

Ingredients for white sauce

• Butter 2 tbsp
• Flour 3 tbsp
• Milk 1 cup
• Salt, Pepper, Mustard ½ tsp each
• Cheddar Cheese 4 tbsp
• Sweet Corn 4 tbsp

Method

• In a sauce pan make white sauce, cook till thick add in boiled shredded chicken with chopped coriander, green chilies and spring onion, add cheese and sweet corn, mix well, fill mixture in 2 samosa patti kept in a cross as shown. Deep fry.

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Meethy Dahi Waray

Meethy Dahi Waray

Ingredients for Dahi Wara

• Flour 1 cup
• Baking powder ½ tsp
• Yogurt 1 cup
• Egg 1
• Yellow color 1 pinch
• Cardamom powder ½ tsp

Ingredients for Sugar Syrup

• Sugar 1 cup
• Water 1 ½ cup
• Kewra water 1 tsp
• Crushed Cardamom 2 to 3

Method for Sugar Syrup 

• Cook all together till slightly thick.

Method for Dahi Wara 

• Put all together in a ball, make batter until smooth. Deep fry in a karhai like pakoras until golden brown remove and add in sugar syrup.

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Aloo K Samosay

Aloo K Samosay

 

Ingredients

• Fried Channa Dal 100 grams
• Fried Moong Dal 100 grams
• Roasted Peanuts 30 grams
• Green Chilies 5-6
• Boiled Potato 1 Large
• Chopped Onion 1 Medium
• Chaat Masala 1 teaspoon
• Lemon Juice 1 tablespoon
• Fresh Coriander As per taste
• Fresh Mint As per taste

Method

• Mix all the ingredients for filling. Use the all-purpose patti to make the samosas.

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Qeemay K Samosay

Qeemay K Samosay

Ingredients:

• Chicken Mince ½ kg
• Ginger Paste 1 teaspoon
• Garlic Paste 1 teaspoon
• Green Chilies 5-6
• Black Pepper ½ teaspoon
• Salt As per taste
• Tikka Masala Powder 1 teaspoon
• Garam Masala Powder ½ teaspoon
• Chopped Onion 1 Large
• Fresh Coriander As per taste
• Fresh Mint As per taste
• Oil 1 tablespoon
• All-purpose Manda Patti for Samosa Filling

Method

• Boil mince chicken by adding ginger paste, garlic paste, green chilies and salt. Once boiled, set aside and let it cool. In a pan, sauté chopped onions for a few minutes. Then add boiled mince, tikka masala, black pepper and garam masala powder. In the end, sprinkle coriander and mint.Use the all-purpose patti to make the samosas.

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Basin Aur Baigan K Dahi Waray

Basin Aur Baigan K Dahi Waray

Ingredients

• Brinjal 2 cut into rounds
• Salt 1 tsp
• Chili powder 1 tsp
• Turmeric ½ tsp
• Cumin roasted and grinded 1 tsp

Method

• Marinate brinjal slices with all above for 30 minutes.

Ingredients for Batter

• Gram flour 1 cup
• Salt ½ tsp
• Cumin crushed ½ tsp
• Chili powder ½ tsp
• Turmeric Pinch

Method

• Make batter beat well, dip marinated brinjal batter and deep fry in fry pan, cool and soak in water for 5 minutes.

For Topping

• Yogurt 1 kg
• Salt ½ tsp
• Crushed red pepper ½ tsp
• Chat Masala ½ tsp

Ingredients for Bhagaar

• Oil ¼ cup
• Curry leaves 20
• Red chilies 6 to 8
• White cumin seeds 1 tsp

Method

• Sieve yogurt in muslin cloth, add in salt, crushed red pepper, cumin, spread 1 cup yogurt in a dish, put fried brinjal, top with yogurt, lastly give baghar, serve garnish with chat masala.

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Fried bread dahi wadas

Fried bread dahi wadas 

Ingredients

• Bread slices 8 cut in rounds and deep fried
• Yogurt 750 gm whipped
• Milk ¼ cup
• Salt ½ tsp
• Garlic paste ½ tsp
• White cumin roasted and crushed 1 tsp
• Chat masala 1 tsp
• Crushed red pepper 1 tsp

Ingredients for baghar

• Oil 3 tbsp
• Button red chilies 4 to 6
• Crushed garlic ½ tsp
• White cumin ½ tsp whole
• Chopped coriander and green chilies to garnish

Method

• Cut bread slices in round with cookie cutter, deep fry, soak in water for 10 minutes, press well to remove water then arrange in platter, beat yogurt with milk add in salt, garlic paste, white cumin roasted and crushed, pour this over the soaked bread, sprinkle top with chat masala on each fried bread circle, top with crushed red pepper, give baghar, serve garnished with chopped coriander and green chilies.

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Methay Samosay

Methay Samosay

Ingredients

• Flour 250 gm or 2 cups heaped
• Ghee ½ cup
• Salt pinch
• Luke warm water to knead
• Ghee to deep fry

Ingredients for Filling

• Almonds grinded ½ cup
• Pistachio grinded ½ cup
• Fresh grated coconut 2 cups
• Poppy seeds 2 tbsp
• Sugar 1 cup
• Semolina 4 tbsp
• Milk ½ cup
• Green cardamom powder ½ tsp

Method for filling

• Dry roast semolina, poppy seeds, mixed with coconut, almonds and pistachio, sugar, milk, green cardamom, leave it on dum for 10 minutes, cool and use.

Method for samosay

• Sieve flour and salt, rub in ghee, mix slightly, slowly knead with Luke warm water into a smooth dough, cover and leave to rest for 30 minutes, make into small balls, roll into small puri, fill with filling, fold into a D shape, pinch the edges well, deep fry light golden.

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Methi Tikya

Methi Tikya

Ingredients

• Flour 4 cups
• Semolina 124 gm
• Ghee 4 ounce
• Caster sugar 4 ounce
• Milk ½ cup to ¾ cup
• Green cardamom powder 1 tsp
• Desiccated coconut 3 tbsp
• Egg half beaten
• Salt Pinch
• Ghee for frying

Method

• Put all together Flour 4 cups, Semolina 124 gm, Ghee 4 ounce, Caster sugar 4 ounce, Milk ½ cup to ¾ cup, Green cardamom powder 1 tsp, Desiccated coconut 3 tbsp, Egg half beaten, With Pinch of salt, knead well till it forms into smooth dough and ghee shows on the dough, roll dough to a quarter inch thick cut with 2 or 3 inch cutter, deep fry in medium ghee, and do not add water to knead the dough. Fry till light golden on low flame.

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