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

Spaghetti Meat Balls Easy Recipe

Cuisine : Continental Main Course

Serves : 2-3 pax

Ingredients:

  • Spaghetti Pasta 150 grams
  • Minced Chicken or Mutton 200 grans
  • Salt to taste
  • Pepper to taste
  • Oregano, Chilli flakes, basil, to taate
  • Maida 100 grams
  • Corn flour 50 grams
  • Milk 500 ml
  • Butter 100 grams
  • Cheese to taste
  • Refined for frying
  • Olive oil for cooking

Method:

  1. Boil the spaghetti and keep aside brushing with oil
  2. For meal balls, take minced chicken or meat, add salt, pepper, mixed herbs, Maida and corn flour
  3. Mix and make balls of the mixture and then shallow fry them till golden brown
  4. For white sauce: add 50grams Maida and 50 grams butter in a thick bottom pan, then add 500 ml milk into it, use whisk and start mixing, mix till it’s smooth.
  5. Take a pan, add olive oil, then add chopped garlic, mixed herbs into it, then add the sauce prepared in step 4, cook adding salt and pepper
  6. Then add spaghetti and fried meat balls into it, add some water into it, cool for 5-7 min on medium flame
  7. As you see it’s cooked add grated cheese on it
  8. Serve hot with Garlic Bread

Chef Tips:

  • Never put pasta in cold water then boil, always boil the water then add the pasta into it
  • After the pasta is cooked strain the water then add oil into it, never put cold water on pasta, it have to be cooked naturally
  • The recipe of white sauce is simple, for every 1 litre of milk use 100 grams butter and 100 grams Maida. Keep changing the proportion according to the quantity
  • For meat balls you need to make the mixture soft so that the gravy goes inside the meat balls nicely

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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