Yoghurt salad

Ingredients
  ½ kg yoghurt
  2 tomatoes (finely chopped)
  2 onions (omelet cut)
  ½ tsp black pepper
  1 ½ tsp sugar
  1 cucumber (finely chopped)
  2 carrots (finely chopped)
  Lettuce leaves as required

Method
1. Beat yoghurt till creamy. 
2. Add all the seasoning and mix well. 
3. Then add the vegetables and mix. 
4. Serve chilled.

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.

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.

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.

Crispy Rice Balls

Ingredients
    Boiled rice 1 cup
    Onion 1
    Green chilies 4-5
    Red chili powder 1 tsp
    Cumin powder 1 tsp
    Bread crumbs 3 tbsp
    Egg 1
    Cooking oil for frying
    Salt to taste


Method
- Mix all the ingredients in cooked rice except bread crumbs, egg and cooking oil.
- Mashed properly and prepare a smooth mixture.
- Make small balls of equal size.
- Heat oil in a cooking pan.
- Dip rice balls in egg and then roll in bread crumbs.
- Deep fry till golden brown.
- Crispy rice balls are ready.
- Serve hot with chili sauce and ketchup.

Cheese Sticks

Ingredients
    Mozzarella cheese sticks 1 packet
    Bread crumbs 1 ½ cup
    Flour 2/3 cup
    Garlic salt ½ tsp
    Beaten eggs 2
    Cornstarch 1/3 cup
    Cooking oil for frying
    Water ¼ cup


Method
- Take a bowl and combine eggs and water.
- Mix bread crumbs and garlic salt in another bowl.
- Blend flour and cornstarch together. Heat oil in a big sauce pan.
- Take cheese sticks and roll in flour mixture then dip in eggs and again roll in the mixture of bread crumbs.
- Deep fry till golden brown. Crispy cheese sticks are ready to serve with chili sauce and ketchup.

Chicken sticks

Pastry filled with chicken mince cooked with veggies, sweet chilli sauce and oyster sauce, these rolls are something quite special!


Ingredients
    1 teaspoon vegetable oil
    1 onion, finely chopped
    500g chicken mince
    200g green or red cabbage, finely shredded
    2 small carrots, grated
    ¼ cup oyster sauce
    ¼ cup sweet chilli sauce
    5 sheets puff pastry, halved
    1 egg, lightly beaten


Method
- Remove pastry sheets from freezer, separate and leave on bench to thaw while preparing filling.
- Line two baking trays with baking paper.Preheat oven to 200°C.
- Heat oil in a large nonstick frypan over high heat, add onion and mince and cook for 5 minutes until chicken is golden.
- Stir to break up the large chunks. Add the cabbage, carrot and sauces and cook for another 5 minutes. 
- Remove from heat and cool.
- Spoon the chicken mixture along the centre of each pastry half, brush the edges with egg and roll up. 
- Slice each roll into three pieces and place join-side down on baking trays. Brush tops with egg.
- Bake for 10-15 minutes until golden brown.

Little meat pies

Ingredients
    3 sheets frozen shortcrust pastry
    2 sheets frozen puff pastry
    1 tsp oil
    1 onion, diced
    500g lamb mince
    1 tsp tomato paste
    2 cups (500mL) beef stock
    ½ cup red wine (optional)
    2 tsp Worcestershire sauce
    1 tsp cornflour
    2 tsp water
    salt and freshly ground black pepper to taste
    1 egg, lightly beaten


Method
- For the filling, heat the oil in a saucepan over high heat, add the onion and cook for 2 minutes or until soft. 
- Add the mince and cook until brown, about 5 minutes. Use the back of a wooden spoon to help break up the chunks. 
- Add the tomato paste, stock to the saucepan and simmer for 1 hour. 
- Mix the cornflour and water to make a smooth paste, stir into the beef mixture until thickened. 
- Add salt and pepper to taste and leave to cool.
- Preheat the oven to 180°C. Defrost the pastry sheets on a clean work bench, this takes about 10 minutes. 
- From the short crust pastry, cut out 12 bases slightly larger than the holes of your muffin pan and push gently into muffin holes; you need about a 3-4mm hang over the edge to ensure a good seal. 
- You may need to re-roll the pastry cut offs. Spoon in filling to just below top of pastry. 
- Cut out 12 lids from the puff pastry, place on the top of the pies, press edges of pastry together and trim
- Brush the tops of the pies with egg and make a slit in the top. Bake for 25 minutes or until golden.

Homemade sausage rolls

sausage rolls is great for children’s birthday parties or to take on a picnic – adults usually love them more than the kids.


Ingredients
    500g chicken mince    
    500g lamb mince
    4 sheets frozen puff pastry
    2 carrots, peeled and cut into chunks
    1 onion, peeled and quartered
    ½ cup fresh flat-leaf parsley
    ½ tsp salt
    ¼ tsp white pepper
    1 egg, lightly beaten


Method
- Preheat oven to 180°C. Line two baking trays with baking paper.
- Place pastry sheets on bench to defrost. Place carrots, onion and parsley in a food processor and pulse until finely chopped.
- Add mince, salt and pepper and puree until smooth. Combined all ingredients in a large bowl and did the final mixing with (clean) hands.
- Divide the mince mixture into eight equal portions.
- Slice each sheet of pastry in half. Place a portion of mince on the middle of the long-edge of the pastry and pat the mince into a long sausage shape.
- Brush the sides of the pastry with egg, peel the pastry away from the plastic backing and fold the bottom edge over the mince and then roll it over to seal. Do this as firmly as possible so the pastry is tight and neat — makes for better presentation.
- Brush the top of the pastry with egg and then cut each roll cross-ways into about 8 small rolls.
- Place rolls on prepared trays about 2cm apart. 
- Bake for 25 minutes until pastry is puffy and golden and the mince is cooked through.

Idli Pakora

Ingredients
1/4 cup idli rava and rice floor 1/4 cup.
besan - 1/2 cup
chilli powder - 1/2 teaspoon
coriander powder - 1/2 teaspoon
onions - 2
green chillies - 1
coriander leaves - 1/4 cup
fried cashew nuts - 1 tablespoon
salt to taste
oil for frying


Method
- In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid consistency. 
- In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and put it in the medium hot oil till golden brown. 
- Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce.

Aloo Methi Kabab

Ingredients
1 kg Potatoes, boiled and mashed
1 tsp Kasoori Methi
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
50 gms Coriander leaves, chopped
½ tsp dried Fenugreek leaf powder
100 gms Fenugreek leaves, chopped
50 ml Oil
Salt according to taste


Method
- Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
- Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
- Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
- Garnish with chaat masala powder. 
- Serve hot.

Cheesy Breadsticks

Ingredients
    4 cups of All-Purpose Flour (Maida)
    1 ¾ tsp. of Yeast (quick-rising or active dry)
    1 tbsp. of Sugar
    1 ½ tsp. Salt
    1 ½ cup Water
    ¼ cup Olive Oil
For Topping
    2 cups of Mozzarella Cheese or Cheddar Cheese (shredded)
    1 cup of Parmesan Cheese (freshly grated)
    2 tbsp. of Dried Parsley (finely minced or crumbled)
    2 tsp. of Garlic Salt
    ¼ cup Olive Oil


Method
- In a medium bowl, dissolve the yeast in the warm water. In a large bowl, place all of the dry ingredients. Add the water, yeast and oil to the dry ingredients. Mix with a wooden spoon.
- Flour a flat surface. Turn the bread dough onto the floured surface and knead for about 10 minutes. Place the dough in a large bowl and cover with a light dish towel. Let it rise in a warm place (the top of the refrigerator works quite well).
- When the bread dough has risen to double of its size, punch it down.
- Spray two large cookie sheets with a non-stick spray. Place half of the dough on each cookie sheet. Use your hands to flatten and shape each ball of dough into a rectangle measuring about 10" by 14", as much as you would to a pizza crust. 


For Topping
- Combine the cheeses in a small bowl. In another small bowl, combine the garlic salt and olive oil and mix well. Brush each rectangle of bread dough with the olive oil mixture. Sprinkle the cheese mixture on top and then sprinkle the dried parsley over the cheese. Let the bread rise until double in thickness, if you have the time.
- Bake at 375 degrees F. for 10-15 minutes, or until slightly brown on top. They should still be somewhat soft in the center.
- Remove the rectangles from the oven and use a pizza cutter to slice them into breadsticks approximately 10" long. These bread sticks make a wonderful accompaniment for many of our crockpot soups.

Cottage cheese samosa

Ingredients
    1 cup of Cottage Cheese
    A bunch of Fresh Coriander/Cilantro Leaves - finely chopped
    4 Green Chillies - finely chopped
    1 medium Onion - finely chopped
    10 Almonds - coursely ground
    10 Black Peppers - coursely ground
    Salt to taste
    14 Samosa Wrappers
    2 cups of Cooking Oil


Method
- Mix together almonds, black peppers, and cottage cheese . Add onions, coriander, and green chillies to mixture and mix well. Set aside for about 20-25 minutes.
- Put a teaspoon of cheese filling into a strip of samosa wrappers , fold into a triangular samosa shape and seal with flour paste.
- Heat oil in a deep fryer and deep fry triangles on low heat.
- To make flour paste for sealing: Mix 2 tablespoons of flour with 2 tablespoons of water. This works as a glue for sealing wrappers.

Spicy potatoes

Ingredients
4 potatoes, boiled and cut in cubes
2 tbs oil
1 tbs or to taste chat masala
1/4 cup or to taste tamarind pulp water
Papri as required
Coriander leaves for garnish
salt to taste


Method
- Lightly fry the potatoes in oil. 
- Add salt, chat masala and tamarind water and mix well. 
- Place in a dish and garnish with papri and coriander leaves.

Fried chicken cubes

Ingredients
1/2 kg chicken cubes pieces (boneless)
1 tbs lemon juice
2 tbs flour
1/4 tsp baking powder
1 tsp ginger garlic paste
1/2 tsp black pepper powder
1/2 tsp red chilli powder
1 tsp or to taste salt
1 tbs corn flour
Bread crumbs as required
1 egg, beaten
Oil for frying


Method
- Mix all the above ingredients together in a bowl, except for the egg and bread crumbs. 
- Marinate the chicken pieces in the mixture, for 10 minutes then add 1/4 cup water. Cover the pan and cook for a few minutes. 
- Then dip chicken pieces in egg and coat with bread crumbs, fry in hot oil till lightly golden brown.

Dal ke Pakoray

Ingredients
1 cup channa dal (soaked over night)
1 egg
1 onion, chopped
1 tsp baking powder
1 tsp coriander seeds crushed
1/2 tsp- 1 tsp chilli powder
cooking Oil as required for frying


Method
- Grind the soaked dal in a chopper. 
- Add all the spices, onion, egg and mix well, into a smooth paste. Make small balls of this mixture like pakora’s and deep fry.
- Serve hot

Aloo chholey

Ingredients
1/2 kg boiled potatoes
1/2 kg chickpeas (chana)
5 tomatoes
1/2 cup chopped coriander
Chopped green chilies
1/2 packet tamarind (imli)
1/2 cup chopped onions
2 tbs chat masala
Papri 


Method
- Boil the chickpeas with a teaspoon of salt and a pinch of baking soda. 
- When tender drain the water. Also boil the potatoes. In a cup, soak the tamarind in water for half an hour. 
- Now mash the tamarind and separate the seeds. Take half a cup of tamarind water and add one tablespoon chat masala in it. Stir it well. 
- Mix half of the boiled chickpeas with the tamarind water and masala. Now cut the boiled potatoes in cubes and spread them on chickpeas along with chopped onions. 
- Add the remaining chickpeas in the bowl. Spread the tomato pieces and chilies on the chickpeas. 
- Pour the remaining tamarind water on the chickpeas. Sprinkle one tablespoon of chat masala on to the chickpeas. Add Papri. 
- Garnish with coriander. 
- Your allu choley is ready to serve.

Chicken and potato kebab

Ingredients
300 gm boiled chicken, roughly chopped 300 gm boiled potatoes, coarsely mashed
1 tsp chilli powder
1 tsp chaat masala
1 tsp salt
50 gm fresh bread crumbs
1 egg beaten


Method
- Put the chicken and potatoes in a bowl. Add chilli powder, chaat masala and salt. 
- Mix with hands until evenly blended. Shape the mixture into 6-8 kebabs. 
- Dip the kebabs first in the beaten eggs then coat with breadcrumbs. Heat the oil in a frying pan and fry until crisp and golden brown.