Baked Parmesan Seasoned Fries

Ingredients
  1/2 kg of medium russet potatoes (approx 3 medium potatoes)
  1 1/2 tbsp of Extra Virgin Olive Oil
  1/4 tsp Dried Thyme
  1/4 tsp Dried Oregano
  1/8 tsp Dried Rosemary
  1/4 tsp of Garlic Powder
  1/4 tsp of Old Bay Seasoning
  2 tbsp of Parmesan Style Grated Cheese


Method
1. Preheat oven to 425 centrigrade.
2. Wash and cut potatoes into 1/8ths. 
3. Place on a cookie sheet that has been lined with foil 
4. Mix all of the spices and the parmesan cheese in a small bowl. 
5. Place all of the potatoes into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. 
6. Seal the bag and shake until the potatoes are evenly coated.
7. Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
8. Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). 

Aloo kay bonday

Ingredients
  1 kg potatoes, boiled and mashed
  Mint leaves half bunch
  Coriander leaves half bunch
  4 green chillies, (finely chopped)
  1 tsp white cumin powder
  Salt to taste
  2 tsp chat masala
  4 tsp lemon juice
  Gram flour (Besan) as required for coating
  Oil for frying

Method
1. Mix all ingredients, except gram flour in the potatoes. 
2. Make small balls. 
3. Coat them in gram flour and deep fry in oil till golden brown. 
4. Serve with ketchup.

Beef in Cheese Rolls

Ingredients
  250 gms beef mince
  ½ tsp salt or to taste
  4-5 green chillies or to taste
  ½ tsp allspice powder
  ½ cup cheese grated
  2 eggs boiled
  1 tbsp coriander leaves chopped
  2-3 eggs beaten
  Oil or ghee

Method
1. Boil minced meat with salt, green chillies, allspice powder and a little water till it becomes tender and the water dries. 
2. Let it cool and then grind it in a grinder. 
3. Chop the boiled eggs and mix in the beef mixture.
4. Finally add coriander leaves and cheese. Mix well and
5. Make small rolls of this mixture. Heat oil or ghee in a pan,
6. dip rolls in eggs and fry these rolls till they become golden brown in colour. 
7. Take out on an absorbent paper. 
8. Serve these delicious rolls with ketchup and chutney.

Bread Nuggets

Ingredients
2 Bread slices
1 tblsp redchilly powder
pataoes as required
Coriander 2 tblsp
baisen 5 tblsp
Salt to taste
Oil for frying

Method
Cut the corners of bread and make it round shaped.
Now add baisen & rest of the things and mix it with water
Now dip round shaped slices in the mixture & deep fry in the oil.

Vegetable Kachori

Ingredients
    French beans and peas (chopped finely) 1 cup
    Soda bi-carb 1 pinch
    Garam masala 1/4 tsp
    Sugar 1/2 tsp
    Green chillies 3
    Ginger (ground) 1? piece
    Scraped coconuts 3 tbsps
    Chopped coriander leaves few
    Juice 1 lemon
    Oil as needed
    Salt to taste

For Coating
    flour 3 cups
    Oil 4 tbsps
    Salt

Method
    Heat a little oil and put the vegetables in it.
    Stir, add salt and a pinch of soda bi-carb.
    Cover and cook. When nearly done, add green chillies and ginger paste, a little sugar and lime juice.
    Cool, add garam masala, coriander and grated coconut.
    Mix well and leave aside.Make a dough with flour, a little oil, salt and water. Roll small balls into puris.
    Stuff each puri with the vegetables stuffing, roll back again and deep fry a golden brown.
    These could be made in any desired shapes.

Kacche Kele Ki Chaat

Ingredients
    4 raw banana (katche kele)
    1 tsp chat masala
    4 tblsp each of chilly sauce and meethi chutney
    oil for frying
    1 tsp chopped coriander

Method
    Peel banana and cut fine slices of it like that of chips.
    Dip them in cold water for at least 30 minutes.
    Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
    Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
    Garnish with coriander and sev.
    Sprinkle some chat masala on the top and serve.

Corn Pakora

Ingredients
    200 gms – corn
    1 cup – water
    1 1/2 tsp – chilli powder
    100 gms – gram flour
    50 gms – rice flour
    oil for frying
    salt to taste

Method
    Boil and mash the corn kernels.
    Add a little water and mix all the ingredients together.
    If the mashed corn is soft enough, you can skip the water.
    Make small balls out of this mixture.
    Heat oil in a thick-bottomed pan.
    With the help of a spoon gently drop balls into the oil.
    Fry them till they become golden brown and serve hot with tomato/chilli sauce.

Paneer Samosa

Ingredients
    1/2 tsp dried mango powder
    1/2 tsp garam masala
    300 gm potatoes, boiled, peeled and roughly mashed
    150gm  paneer, crumbled
    500gm  ready-to-use samosa strips
    1 pinch salt
    2 sprigs coriander, finely chopped

Method
    Line a baking tray with kitchen foil and heat the oven to 220C/gas 7.
    In a bowl, mix together the amchoor, garam masala, potatoes and paneer.
    Season with salt and sprinkle in the coriander.
    Lay a sheet of pastry on a flat surface.
    Place a spoonful of the potato mixture in the corner of the sheet.
    Fold the pastry over the filling to make a triangle-shaped parcel. Repeat the process until all the samosa strips have been used.
    Place the samosas in the lined baking tray and bake in the oven for 25-30 minutes, turning over once to cook both sides.
    Serve the samosas hot or cold accompanied with jaggery chutney and tamarind.

Moong Dal Pakora

Ingredients
    300 gms Moong Dal
    25 gms Chopped Coriander
    8 – 9 Green Chillies chopped
    5 gms Cumin Seeds
    1 Star anise
    50 gms Onions
    Salt to taste
    Oil to fry

Method
    Soak the moong dal in water for a couple of hours.
    Grind it properly to form a smooth paste.
    Blend it with chopped onions, chillies, coriander and cumin seed.
    Check the salt seasoning and deep fry till golden in color.
    Serve with green chutney.

Fish Pakora - 2

Ingredients
    Fish 1 kg

Marinate
    Ginger finely chopped: 1 teaspoon
    Lime Juice: ¼ Cup
    Ground Black Pepper: 1 teaspoon
    Salt: 1 teaspoon

Batter
    Besan (Chickpea flour): 1 cup
    Finely chopped ginger bits: 1 teaspoon
    Ground Cayenne: 1 teaspoon
    Crushed Red Pepper: 1 teaspoon
    Minced Garlic: 2 teaspoon
    Ajwain (Carom): 1 teaspoon
    Water: ½ Cup
    Baking Powder: 1 teaspoon
    Salt: ¾ teaspoon
    Deep Fryer

Method
For Marinate
    Combine all ingredients.
    Stir in Fish.
    Let it stand about 30 minutes.

Batter
    Combine all ingredients.
    The visible cayenne pepper seed and flakes from crushed red pepper and Ajwain are unique of this batter.
    Remove fish from marinate.
    Discard marinate.
    Stir the fish in batter.
    Let it stand 20 minutes in the refrigerator.

Deep Fryer
    Preheat oil in the fryer to 350º F.
    Fry battered fish till golden brown. It will take about 5 minutes per batch being fried.

Prawn Samosa

Ingredients
    100g potatoes, cut into cubes

For pastry
    110g plain flour, plus extra for dusting
    1 tbsp cold butter, cut into cubes
    1 tbsp full-fat milk, warmed
    pinch salt

For filling
    1 onion, very finely chopped
    1 chilli, finely chopped
    200g cooked baby prawns
    1 tbsp ready-made curry powder
    1 lime, juice only
    1 tbsp chopped fresh coriander
    1 tbsp fresh peas
    2 tsp vegetable oil, plus extra for deep frying
    salt and freshly ground black pepper

Method
    Boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and set aside.
    For the pastry, sift the flour and salt into a mixing bowl.
    Add the butter cubes and, using a knife, ‘cut’ the butter into the flour until the mixture resembles breadcrumbs.
    Gradually add the milk a little at a time, stirring the mixture until it comes together as a dough
    Cover the bowl with cling film and chill in the fridge for 20 minutes.
    Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
    Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
    Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper.
    Continue to cook for a further 1-2 minutes, then set aside to cool.
    When the pastry has chilled, turn it out onto a lightly floured work surface.
    Roll the pastry out until it is about 30cm/12in in diameter.
    Using an upturned bowl or cookie cutter as a template, cut four 6 inch discs from the pastry.
    Cut each pastry disc in half.
    Place a teaspoon of the filling mixture onto one side of each piece of pastry, leaving 0.5cm/¼ in free at the edges.
    Brush the edges of each pastry semi-circle lightly with water.
    Fold the other half of the piece of pastry over the filled half to form a triangle.
    Press the edges of the pastry together to seal using your fingers.
    Half-fill a large pan with vegetable oil and heat to 180C (use a cooking thermometer to check the temperature).
    When the oil is hot, carefully lower the prawn samosas into the pan, in batches, and fry for 4-5 minutes, or until crisp and golden-brown.
    Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
    Keep warm.
    Repeat the process with the remaining prawn samosas.
    Enjoy!

Punjabi Samosa

Ingredients
For dough
    200 gm refined flour (all purpose flour)
    100 gm wheat flour
    2 teaspoon cornflour (the covering of the samosa will remain crisp for 2-3 hours)
    1/2 teaspoon ajwain 
    1 teaspoon salt
    2 tablespoon cooking oil
    1/2 cup water 

Masala(stuffing)
    500 g potatoes (boiled and slightly mashed )
    1 cup peas (shelled and boiled)
    1 teaspoon coriander seeds
    1 teaspoon cumin seeds(jeera)
    2 chopped green chillies
    1/2 teaspoon mustard seeds(rai)
    2-3 curry leaves
    1/2 amchur powder (dry mango powder )
    1/4 teaspoon turmeric
    1/2 teaspoon red chilly powder
    1 teaspoon garam masala
    1 tablespoon cooking oil
    1/2 cup cilantro (coriander)
    Salt to taste
    Oil for frying

Method
    Mix maida, cornflour, wheat flour, oil, ajwain and salt.
    Make stiff hard dough with water and keep aside for 1/2 hour.
    The dough will automatically become little soft because of maida.

For masala/stuffing
    Heat cooking oil in a pan.
    Add mustard seeds.
    When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
    Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala.
    Mix well.
    Cook for 10 minutes.
    Add cilantro and mix it properly.
    No need to add water.

For Covering
    Make balls from the dough and roll it like a puri.
    Cut it into two from the center with the help of a knife.
    We will get two semi circle shaped puris.
    Fold each part in triangle shape.
    This is done by bringing together the edges of the puri and making a cone.
    Fill the potato mixture, stick sides with the help of water and close the cone.
    Heat oil. Deep fry on low flame till the samosa are golden brown in color.
    Serve hot with Tamarind chutney or tomato sauce.

Palak Pakora

Ingredients
    1 kg palak
    200 gms rava
    250 gms gram flour
    12 green chillies
    1 piece ginger
    1 tbsp cumin seeds
    1 tbsp ajwain
    Salt to taste
    Oil

Method
    Wash palak, drain water and chop coarsely.
    Chop green chillies and ginger in to fine pieces and mix with palak.
    Add ajwain, cumin seeds and salt.
    Gradually add gram flour and semolina to the palak till the batter is of semi-solid consistency.
    No water to be added at all since the batter can be mixed in the juice of palak itself.
    Keep oil in a cooking pan.
    When the oil is hot, wet hand and take the batter and drop in small portions in to the oil.
    Cook in flow fire till the pakodas are of light brown colour.

Phool Gobi Ka Pakora

Ingredients
    8-10 small cauliflower piece
    4-5 tablespoon of besan
    2-3 green chili
    1/2 teaspoon turmeric powder
    1 cup vegetable oil
    Black salt powder
    Salt to taste

Method
- Take 8-10 small cauliflower pieces wash it in the running water and bring it to boil for 4 mins in the micro-oven.
- In a bowl put 4-5 tablespoon of besan, 2-3 green chili, 1/2 teaspoon turmeric powder, salt to taste and add little by little water and make a not so thick batter.
- Take a non-stick frying pan heat 1 cup of vegetable and dip the gobi pieces into the batter, put it into the oil and fry it till it become golden brown in color.
- Cauliflower pakora is ready to serve hot with tomato sauce or coriander chutney for evening snacks. 
- You can also garnish the fried phool gobi with black salt powder.

Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2

Dal Samosa

Ingredients
For Dal Samosa
    2 cups – all purpose flour 
    1 cup – moong daal
    1 cup – vegetable oil


For Masala
    1 tbsp – garam masala
    1 tbsp – coriander powder
    1 tbsp – red chilli powder
    1 tbsp – amchur
    Vegetable oil for frying
    Salt to taste


Method
- Grind the moong daal. Take masala moong daal or take plain moong daal and add red chilli, coriander powder, garam masala and amchur powder in it.
- Sieve all purpose flour, add salt.
- Add vegetable oil (so that you can make bowls) and mix it very well.
- Then add small quantity of water and make a smooth dough. Make small round rolls with dough.
- Roll it like chappati. Cut it into 2 equal halves along the diameter.
- Put small water along the diameter. Join and press together to make a cone. Place a tbsp of filling mixture in the cone and seal third side. Make five to six.
- Put in hot oil, deep fry on low to medium till light brown.
- Drain on rack or kitchen paper.
- Serve Dal samosa with green chutney or ketchup.

Chana Dal Samosa

Ingredients
    chana dal - 1 cup 
    red chilly - 1tsp
    cumin seed- ½ tsp
    clove powder- 1 tsp
    cinnamon stick – 1
    aniseed- ½ tsp
    black pepper powder- ½
    garam masala - 1 tsp
    1 tsp amchoor
    1 tbs chat masala
    oil for frying
    salt to taste

For Dough
    1 cup fine flour
    2 tbsp oil,
    salt and water.

Method
    1. Soak the dal till 6 hour.
    2. Now grind it with asafetida.
    3. Take a bowl add fine flour, oil, salt water and make a stiff dough and set a side.
    4. Heat the oil into a kadahi now add aniseed, cumin seed, , red chilly and cook for a minutes.
    5. Now add chana dal now fry for fifteen minutes.
    6. Add garam masala, chat masala, amchoor, clove, cinnamon stick salt and and set aside.
    7. Cut the dough into small pieces and make a round cake now fold it from middle and make a semi circle.
    8. Fold it into conical shape and stuff dal mixture.
    9. Heat the oil into kadahi now deep fry all samosa till it turn golden brown.

Cheese Onion Samosa

Ingredients
For dough
    1 cup refined flour
    Water as required
    Salt to taste

For filling
    1 small bundle green onions, finely chopped
    2 green chillies, finely chopped
    1/2 cup cheese grated
    1 teaspoon oil
    Salt to taste
    Oil for frying

Method
For dough
- Mix all the ingredients for dough and make a soft dough.
- Cover and keep aside.

For filling
- Heat oil in a pan.
- Add chopped onions and fry till brown colour.
- Add chopped chillies to it.
- Fry for 3 – 4 minutes.
- Let it cool for some time.
- Add grated cheese and salt to the mixture.
- Mix well and keep aside.

For Samosa
- Divide the dough into five portions.
- Roll out thin rotis of diameter 6 – inches approximately.
- Warm the rotis for a few seconds on a tawa without oil.
- Divide each roti into two parts.
- Fill in the mixture and make triangles. Seal the triangles properly.
- Heat in a kadai / frying pan.
- Deep fry on a medium heat till golden color or bake at 210 degree C for 8 – 10 minutes.
- Serve hot with green chutney or tomato sauce.

Egg Patties

Ingredients
    6 eggs - finely beaten
    1 cup seasoned bread crumbs
    1/2 cup Italian parsley, chopped fine
    3 garlic cloves, chopped
    3/4 cup romano cheese, grated
    Salt and pepper to taste
    plain tomato sauce for the cooked patties.
    oil for frying

Method
    Mix all ingredients, allow to sit 1 hour. The mixture must have the consistency of wet cement — not too runny. Can add more bread crumbs or Italian cheese if needed.
    Fry 1 tablespoon full of the egg mixture in oil (about 1/2″ deep), dropping several into your pan. Turn when pattie is brown and cook both sides. Remove when brown, drain on paper towels and add to tomato sauce. Sauce should be somewhat thin since the egg pattie will absorb the sauce.

Dal Kachori

Ingredients
    3/4th cup skinless dried black beans (urad)
    4 cups plain Flour 
    1 green chili chopped
    1 tbsp anise seeds 
    1 tsp coriander seeds
    1 tsp white cumin seeds
    1/2 tsp red chili powder
    1/4th tsp asafoetida powder
    1/2 tsp Salt
    Oil for deep frying


Method
- Soak the beans in water overnight then rinse and drain. Sift the flour and gradually add enough water to make soft dough.
- Cover the dough with damp cloth and leave for 30 minutes. Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
- Divide the dough into 16, using wet hands, and smear each portion with a little oil. Flatten and roll out into 2inch round. Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
- Flatten and roll into a 3-4 inch round. Heat plenty of oil in a deep frying pan or a kadhai.
- Now lift the rolled kachori and carefully slip it into the hot oil. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.
- Serve the dal kachori hot with chutney.

Keemay ke Pakoray

Ingredients
250 gm very finely minced beef or mutton
Salt to taste
½ tsp. crushed whole dried red chilies
4-5 black pepper 
1-2 green chilies chopped
1 tsp. crushed coriander seeds
¼ tsp. cumin seeds 
1 small onion finely chopped
1 egg or 2 tbs. basen OR 1 slice of bread 
Oil for deep-frying

Method
- In the mincemeat add all the spices and mix well.
- Add any one of the following to the meat mixture. Egg OR basen OR flour OR bread. Mix well.
- Heat the oil for deep-frying.
- Make small balls of this mincemeat mixture and deep fry till golden brown.
- Serve with ketchup or mint chutney.