Paneer Fingers / Paneer Pakoda

Time 20 min
Ingredients
Curd 2 tbsp
Paneer cubes 6-7
Schezuan 1 tsp / Chili sauce + Soya sauce 1 tsp
Red chili powder 1/4 tsp
Lemon juice 2-3 drops
Corn flour 1 tsp
Breadcrumbs 1 tsp
Salt to taste
Oil for frying

Method
Mix together all ingredients except corn flour and breadcrumbs. Keep it in refrigerator for 1/2 hr.
Make dry mixture of breadcrumbs and cornflour. Now apply cornflour breadcrumbs mixture to paneer cubes.  Then deep fry in oil till golden brown. Then drain the excess oil on absorbent paper. Serve hot with tomato sauce/green coriander / mint chutney.

Kadabu

Time 15 min

Ingredients

For stuffing

Chana daal 1 cup

Jaggery 3/4 cup or more as per the taste

Cardamom / Velchi powder 1/2 tsp

Dough

Wheat flour 1 cup

Semolina 1 tsp

Oil 2 tsp

Water 1/2 cup

Salt to taste

Oil for frying

Method

For dough

First prepare dough. Add oil, salt and water to the semolina and wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.

For stuffing preparation

Pressure cook chana daal for 4 whistles. After the lid is removed take daal in non stick pan. 

Switch on the flame. Then add grated jaggery and cardamom powder. Let jaggery melt. Mix well. It should not stick to pan. Your stuffing is ready.

Actual method

Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of kadabu. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Deep fry till golden brown in colour. Serve hot.

Kalela Fritters / Bhajis

Time 20 min

Ingredients

Bittergourd 2-3 small size
Gram flour (Besan) 2 tbsp

Makai flour 2 tbsp
Rice flour 2 tbsp
Red chili powder 1/2 tsp

Turmeric Powder 1/4 tsp

Water 3-4 tbsp or more

Pinch of baking soda

Salt to taste

Oil fry frying

Method

Make thin slices of bitter gourd. Apply turmeric powder and salt. keep it aside for 15 min.
To make batter, mix all ingredients (keep in mind that you had added salt to bittergourd too) in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery. Keep batter for 2 -3 min aside. Heat the oil in kadai. Then take one slice apply batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Homemade Tortilla Chips

Time 25 Min

Ingredients

Maize flour 1.5 cups
Wheat flour  0.5 cups
Cornflour 1 tbsp
Cumin coraindar powder 1/2 tsp
Chili powder 1/2 tsp
Mixed herbs 1/4 tsp
Salt to taste
two pinch of Black salt
Oil for frying
Warm water 1/2 cup or more

Wheat flour 1/4 cup for dusting

Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough hard by adding warm water.  
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin tortilla of 7-8 inch in size. First roast each tortilla till it is becomes very light brown in colour. Keep it aside. Repeat the process. Then take entire bunch of tortilla cut it into triangular shapes. Deep fry in oil. Or you can bake at 200 degree for 7-8 min.

Upvasache Ratalache Vade / Sweet Potato Vade

Time 30 min

Ingredients

Sweet potatoes boiled, peeled and smashed 1 cup

Green Chilies 2

Curry leaves 3-4

Coriander 1 tbsp

For tempering

Oil 1 tsp

Cumin Seeds 1/4 tsp

For Batter

Shingada peeth 1/2 cup

Salt to taste

Pinch of baking soda

Method

Heat oil in pan. Then add cumin seeds, curry leaves, green chilies. Then add chopped coriander and salt to taste. Immediately switch off the stove.  Keep in mind to do tempering using low flame. Then add potatoes. Mix well. Cool it. Make balls of 2 inch size round in shape but little flat.

To make batter add shingada peeth, salt, water and pinch of baking soda. Make batter not too thin or thick.

Heat oil in wok. Add enough oil so that vada can be deep fried evenly. Dip the balls in batter. Make sure that balls are entirely coated by the batter. Fry till golden brown. Serve with coconut chutney and fried chilies.

Spinach / Palak Sev

Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Spinach paste 1/2 cup or less (1 cup spinach leaves + 1/2 cup water)
Oil 2 tsp
Pepper powder 1/4 tsp
Ajwain powder 1/6 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1/2 tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Sev Press Machine

Method

Take a mixing bowl, add besan, salt, red chili powder, pepper powder. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add spinach paste to the mixing bowl. Mix well. The mixture will be very loose ( so the sev becomes soft. You can reduce the spinach paste if you want stiff sev) Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil. 

Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Samosa

Time 45 min

Ingredients

For The Dough (crust)
Maida 1 cup
Hot oil 1 tbsp
Ajwain 1/4 tsp

Salt  1/2 tsp
For The Filling

Boiled mashed potato 1/2 cup

Boiled green peas 1/4 cup

Cumin seeds  1/4 tsp

Pinch of asafoetida

Ginger garlic paste 1/2 tsp

Chili powder  1/4 tsp
Cashewnuts and kismis 1/2 tbsp

Chopped coriander 2 tsp
Sugar 1/2 tsp

Oil  3 tbsp
Salt to taste

Method
For making dough 

Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 8-9 minutes. Keep it aside for 1/2 hour. Then divide the dough into 3-4 balls.

For the filling

Boil green peas in microwave for 3-4 min. Keep it aside.

Boil potato in cooker by adding water. Allow it to cool. Peel and keep it aside.

Heat oil in a pan and add the cumin seeds. After seeds crackle, then add asafoetida, then ginger-garlic paste, chili powder, and salt. Mix well. Then add mashed potato, green peas, dry fruits, sugar, coriander. Mix well. Switch off the flame. 

Allow it to cool and divide into 5-6 equal portions. 

Actual method

Roll one ball to make chapati of 8-9 inch in size. Then cut at center. Take one end, fold on other side, then press at the end, insert spoonful of stuffing, then again press to close ends. Deep fry in thick bottom pan or kadai on low flame.

Methi Puri

Time 20 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1 tsp

Fresh fenugreek / methi laves 1/2 up or  kasuri methi 1 tbsp

Chopped coriander leaves 1 tbsp

Dhana jeera powder 1/4 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Water 1/4 cup 

Sugar 1/4 tsp

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 1 hr. Divide dough in 2-3 batches. Take one ball roll over with rolling pin. It should be thin like chapati. With the help of roung topan / dhakkan of dabba make shapes of puri. Deep fry in kadai

Tip

If you want u can add more red chili powder. 

Corn Chivda/ Makai Chivda

Time 20 min

Ingredients

Makyache pohe 2 cups

Groundnuts 1/2 cup

Dalia 1/4 cup
Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Cumin coriander powder 1/2 tsp

Powdered sugar 1 tsp

Amchur powder 1 tsp

Oil for deep fry

Salt to taste

Method

Heat oil in kadai, take spoonful of maka and fry. Take out from oil and keep onto a tissue paper and then in a large mixing bowl. Repeat this procedure and fry all maka. Then sprinkle red chili powder, cumin coriander powder, amchur powder, salt, powdered sugar. Mix well. Keep it aside. 

In the same oil fry groundnuts and dalia. Keep it in large mixing bowl.

Heat 1 tbsp oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds 

pops out switch off the flame, then add turmeric powder to the oil. Allow it to cool. 

Now pour this seasoning in the large bowl, mix well. 

Allow it to cool. Store in the airtight container. 

Moong Bhajis

Time 45 min

Ingredients

Moong daal 1 cup

Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp

Turmeric Powder 1/4 tsp
Ginger 1/2 inch
Garlic cloves 1-2

Fresh coriander 1 tbsp

Green chilies 2-3

Water 3/4 cup

Baking soda  2-3 pinch

Salt to taste

Oil for deep fry 

Method

Soak moong daal in water along with cumin & fenugreek seeds for about 2-3 hour. Drain the water from chana daal, transfer it in the mixer vessel, then add coriander, turmeric powder, green chilies, ginger, garlic and salt. Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, now add baking soda. Mix well. Heat oil in kadai add spoonful of batter fry bhajis till light golden in colour on medium flame.

Tip

U can add more chilies as per your taste

U can chop chilies instead of adding into the blender

Batata Chivda / Farali Chivda

Time 10 min
Ingredients
Potatoes 1 medium size
Oil for frying
Cashew nuts 2 tbsp
Kismis 1 tbsp
Chopped green chilies 2
Powdered sugar 1 tbsp
Cumin powder 1/4 tsp
Salt to taste
Water 5 cups
Alum 

Method
Peel off potatoes. Grate with grater of big holes. Heat water in pan, after it boils add salt insert alum in water and move your hand in circular fashion, then immediately remove it. Then add potato hash. Stir well for 2-3 min. Then switched off the flame. Remove hash from water on to a cotton cloth. With the help of another cotton cloth remove water from slices. Keep it for 30 min. Then heat oil in kadai and fry till becomes crispy. After it is removed from kadai keep it on tissue paper to remove excess oil. 
In the same oil fry cashew nuts, kismis and green chilies. In a mixing bowl mix potato hash, cashew nuts, green chilies and kismis. Then sprinkle cumin powder, powdered sugar and salt. 

Tip
This chivda will not be very crispy because sun dried potato hash is not used. 
U can use sun dried potato hash and deep fry. 
Instead of green chilies you can use red chili powder. 

Bakarwadi / Bakarvadi

Time 45 min

Ingredients

For Cover

All purpose flour / Maida 3/4 cup

Besan / Chickpeas flour 1/4 cup

Oil 1 tbsp

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Garam Masala 1/4 tsp

Water 1/2 cup

Salt to taste

For stuffing

Dry coconut powder 1 cup

Sadhi shev 1/2 cup

Fresh coriander finely chopped 2 tbsp

Ginger garlic paste (coarse ) 1 tsp

Fennel seeds powder 1/4 tsp

Dhana jeera powder 1/4 tsp

Powdered sugar 1 tsp

Amchur powder 1/6 tsp

All purpose flour/ Maida watery paste 1/2  cup

Red chili powder 1/2 tsp

Salt to taste

Oil for deep frying

Method

For Cover / Dough

Mix all ingredients except water in a mixing bowl. Take  1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl onto the flour, spread evenly. Allow it to cool. Then add remaining ingredients. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min.

For stuffing

Mix all ingredients except All purpose flour/ Maida  paste in mixing bowl. Keep it aside.

Actual method

Divide dough in 6-7 batches. Also divide stuffing into 6-7 portion. Take one ball size 2 inch. Roll over with rolling pin and make square kind of shape (length should be approx 10 inch width 4-5 inch). Apply All purpose flour/ Maida  paste all over the cover you rolled so that stuffing should not fall out while frying. Then take one portion of stuffing spread all over evenly, then fold one side, once again fold the folded side in such a way to make a single round strip. Cut into small pieces approximately 2 inch, then deep fry in thick bottom pan, till it is perfectly done. Cover should be crispy and golden brown.

Tip

According to ur need add red chili powder in stuffing, taste before you add red chili powder.

Chakali

Time 45 min

Ingredients

Chakali flour 5 cups (approximately 500 gms)

Oil  12 tsp 

Salt to taste

Red chili powder 2 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Sesame seeds 1/2 tsp

Ginger garlic paste 1/2 tsp

Water 2 cups (approximately 400 ml) + 1/2 cup or less

Oil for deep frying

Method

Heat 2 cups of water in a big vessel. Allow it to boil. Then add all ingredients except flour. After the mixture is boiled add chakali flour, mix well then immediately switch off the flame. Remove from stove cover with lid. Keep it for 10 min. Then add water spoon by spoon  and knead the dough, add salt or red chili powder if requires more at the time of kneading. Dough should be not too tight or loose like bhakari peeth. Then insert dough in chakali press machine, move your hand in circular manner and make chakalis. Deep fry till light brown in colour. Fry 1-2 chakalis first then again adjust the salt and red chili powder as per your taste in the dough. In half kg chakali flour you can make medium size 60 chakalis.

Tip

Before kneading dough i taste the salt and red chili powder of the mixture