SABUDANA CHEESE BURGER WITH KOTU FRIES

Cuisine : Indian Vrat Food

Serve : 2 Pax

INGREDIENTS:

  • Potato 3-4 pcs
  • Sabudana 100 grams
  • Sendha Namak (Rock Salt) to taste
  • Red Chilli Powder to taste
  • Green Chilli 2-3 pcs
  • Kotu Aataa 50 grams
  • Hung Curd 50 grams
  • Paneer 90-100 grams
  • Tomato 1 pc

METHOD:

  1. Boil the potatoes and grate them
  2. Soak the sabudana for minimum 20 min
  3. Mix the sabudana with boiled potato adding rock salt, chilli powder and chopped green chilli
  4. Shallow fry them after making round patty (like Tikki)
  5. For Kotu Fries. Cut the raw potato into finger shape (Baton Cutting) then dust them with Kotu aata and fry them till crispy
  6. For making the burger, take one sabudana Tikki, put hung curd on the inside, then one slice of paneer, one slice of tomato, add salt and pepper then put another piece of the Tikki to make it like a burger
  7. Serve hot with the fries

CHEF TIPS:

  • Soaking of Sabudana is important so dont miss it
  • Inside of two Tikki you can stuff with veggies and paneer both
  • frying can be deep fry too
  • Use Chips Sona Potato for best results

Veg Quesadillas Easy Recipe

Cuisine: Mexican

Serves : 2-3 pax

Ingredients:

  • Rajma/Kidney Beans 200 grams
  • Maida 100 grams
  • Aataa/Makke ka aataa 50 grams
  • Onion medium size 2 pieces
  • Tomato medium size 1 piece
  • Garlic Chopped 2 tablespoon
  • Green Chillies 2-3 pieces
  • Tomato Ketchup 3-4 tablespoon
  • Salt to taste
  • Pepper to taste
  • Oregano, chilly flakes(Mixed herbs) to taste

Method:

  1. Soak the Rajma overnight then boil in cooker adding only salt
  2. Chop the onion and tomato and keep aside
  3. Take a pan or kadai, add 3 tablespoon of oil, then add chopped onion along with garlic, cook till onion turns into translucent (pink colour), then add salt, pepper, mixed herbs into it.
  4. After that add chopped tomato and keep cooking, add tomato ketchup after the chopped tomatoes are cooked
  5. Add boiled rajma into the gravy now, cook till it turned into semi dry gravy
  6. For Tortillas, take a mixing bowl add Maida, Aataa and salt into it. Add water and make a soft dough
  7. Make small rounds of dough then with the help of rolling pin(belan) make thin rotis
  8. Cook the rotis from both the sides applying little oil, then fill it with the mixture of Rajma we prepared
  9. Fold the Roti from centre to give it a half moon shape
  10. Cook nicely from both sides, serve hot with garnish of cheese.

Chef Tips:

  • Cook the rajma till it’s fully cooked, like mashed
  • Spices you can increase or decrease according to your taste
  • While making tortillas dough must be soft
  • Serve with Salsa and Sour cream

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Stuffed Moong Dal Chila Rolls Easy Recipe

Cuisine : Indian Starters

Serves: 2-3 pax

INGREDIENTS:

  • Green Moong Dal whole/ Green Lentil 100 GMs
  • Paneer/Cottage Cheese 120 GMs
  • Salt to taste
  • Garam Masala to taste
  • Red Chilli Powder to taste
  • Green Peas 50 grams
  • Green Chilli 1-2 pcs
  • Onion medium size 1 pc
  • Capsicum medium size 1pc
  • Vegetable oil for cooking

METHOD:

  1. Take a thick bottom pan or cooker, add oil, then chopped onion, green chilly and capsicum into it
  2. Sauté for 2 min then add green peas, all the spices, then grated cottage cheese into it
  3. Cook well and dry all the water from it
  4. Take it out, cool it your stuffing is ready.
  5. Soak the Moong Dal for at-least 6-7 hours then make a fine paste of it.
  6. Take a flat pan or tawa, brush with little oil then pour the mixture. When the mixture is cooked stuff it with paneer and make rolls of it
  7. Serve hot with salad and mint chitney

CHEF TIPS:

  • Soaking of Moong Dal is important, while making the paste don’t add water into it. Add water later if needed.
  • The stuffing can be of paneer or anything you like to fill inside.
  • If you find it difficult to roll the Crêpe (Cheela) cook properly on medium flame so that it can be rolled
  • This recipe we haven’t used any flour or besan, if you want you can add into it

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Ghugni Easy Recipe

Cuisine: Indian Starter

Serves: 2-3 pax

Ingredients:

  • White Dry Peas 100 grams
  • Salt to taste
  • Red chilli powder to taste
  • Garam masala to raste
  • Amchur to taste
  • Onion medium size 1 piece
  • Green chilli 2 pcs
  • Tomato small size 1 piece
  • Lemon 1 pc

Method:

  1. Soak the white peas for minimum 3-4 hours or overnight
  2. Boil the white peas in cooker adding only salt into it
  3. Chop the onion, tomato, green chilly and keep it in a bowl
  4. After the white peas are boiled keep them in a bowl and add the chop veggies, salt and other spices
  5. Mix well adding lemon in it
  6. Serve hot

Chef Tips:

  • Make sure the white peas are soaked overnight
  • You can also add Imli water in place of lemon
  • The white peas are hard to cook so cook them nicely

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