Fried Wontons Recipe

Recipe Ingredients

1 clove garlic
1 pinch ground pepper
1/2 cup ground pork
1 tablespoon soy sauce
1/2 cup vegetable oil
1/2 package wonton skin
2 sprigs cilantro Optional

Recipe Method

For filling: Mince garlic and cilantro. Mix all ingredients together, except for the wonton skin and vegetable oil.
To make the wonton, put half a teaspoon of the filling in the middle of the skin. Pick up one corner and fold it to the diagonal corner. Pick up the 2 ends that have 45 degrees angle (the ones where the fold is) and wet them with a dab of water on you finger. Pinch the two corners together. You will want to prepare all of your wontons before frying them, so that you are not trying to manage both the hot oil and getting the wontons folded.
Heat up the oil in a frying pan or wok at medium heat. To test when the oil is hot enough, stick a wooden chopstick in the oil. When the oil is ready the bubbles will come up from the chopstick. Fry the wonton until golden brown. Watch the heat carefully. Keep turning them to cook them all the way through. You may want to break open the first couple wontons to make sure that the centers get cooked.
This recipe will make 25 wontons. Serve hot with the sweet and sour sauce below.

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Khandvi Recipe

Recipe Ingredients

Besan/Chickpea (Gram) Flour – 1 cup
Buttermilk – 2 cups (1 cup yogurt + 1 cup water)
Turmeric Powder – 1/8 tsp
Asafoetida – pinch
Salt – to taste
For Seasoning:
Oil – 4 tsp
Mustard Seeds – 1 tsp
Asafoetida – pinch
Green Chillies – 2 (cut length wise)
Grated Coconut – 1 Tbsp
Cilantro (Coriander) – chopped for garnishing

Recipe Method

1. In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt, Turmeric Powder, Salt and Asofoetida.
2. Add Water and blend the mixture to a smooth (lump-free) paste.
3. Cook uncovered in the microwave for 1 1/2 minutes.
4. Remove from microwave and stir to break up any lumps.
5. Microwave again for 1 1/2 minutes and stir again.
6. Microwave for last 1 1/2 minutes and mix well. You may have to use a hand blender to remove any lumps.
7. Lay out Aluminum Foil in long sheets (approx 2 ft) on the counter top. (Tip – this step should be done while batter is cooking. Once the batter is out of the microwave, you have to work fast before it solidifies.)
8. Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it thin). Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread.
9. Let the batter rest for 5 minutes and allow it to solidify.
10. With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter.
11. Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll.
12. Repeat rolling and placing rolls on a platter.
13. Sprinkle Coconut and Cilantro (Coriander) over the Khandvi.
14. Heat Oil in a small skillet.
15. Add Mustard Seeds, allow them to pop.
16. Add Asofoetida, Green Chilies and switch off heat.
17. Sprinkle seasoning over the Khandvi.
18. Serve at room temperature.

Tips:

If for any reason you don’t have or don’t want to use a microwave, here is Sheenal’s tip:
you can make that thing in pressure cooker.
1 cup Besan
2cups+ 2 table spoon water
and all other ingredients same as you
and put in pressure cooker for 3 whistles.
let it cool down for 15 to 20 min and once you open it spread it straight away.

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Corn Bruschetta Recipe

Recipe Ingredients

2 1/2 cups corn kernels
2 cups milk
1 tablespoon all purpose flour (maida or plain flour)
1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
1 tablespoon oil
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
2 tablespoons shredded parmesan cheese or Italian mix cheese

For Garnish

1 seeded and minced green chili
Some fresh cilantro leaves
Bread of your choice (I like French or sourdough bread)

Recipe Method

In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
Stir and reduce the heat to medium. This should take 2 to 3 minutes.
Next stir the cheese and close the heat.
Corn should be in the consistency of a spread not very dry.
Serve over toasted bread and garnish with minced green chili and cilantro.

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Muthiya Recipe

Recipe Ingredients

Besan/ Chickpea flour – 1 cup

Suji/Semolina – 1/4 cup

Baking Soda – 1/4 tsp

Sugar – 1 tsp

Sesame Seeds – 1 tsp

Salt – 1 tsp or to taste

Oil – 1 tbsp

Fenugreek Leaves (Methi) – 1/2 cup, chopped

Cilantro (Cilantro) – 12 sprigs, chopped

Green Chilli Paste – to taste

Lemon Juice – 1 tsp

Water – 1 tbsp or as needed

Oil – for deep frying

Recipe Method

1. In a wide bowl, combine Chick-pea Flour, Semolina, Baking Soda, Sesame Seed, Sugar and Salt.
2. Mix and incorporate all the ingredients.
3. Add in the Oil and mix well into the dry ingredients.
4. Add in Fenugreek Leaves, Cilantro, Chili Paste and Lemon Juice and mix again.
5. Add in Water, 1 tsp at a time till all the ingredients come together to form a dough.
6. Heat Oil for deep-frying on medium heat.
7. Smear the palms of hands with a little Oil so the dough does not stick.
8. Take a teaspoon amount of dough and form oval shaped balls.
9. Once Oil is hot, smear finger-tips with Oil as well and pick the Muthiyas and drop gently into the Oil.
10. Roll them around in the Oil to ensure even color and cooking.
11. Once the Muthiyas are a golden brown, pull them to the side of the pan and allow the excess Oil to roll off.
12. Trasfer the Muthiyas on to a paper-lined plate.
13. Store to have with Tea

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Summer Rolls With Peanut Dipping Sauce Recipe

Recipe Ingredients

(All ingredients are approximate — depending on how many rolls you make)

Rice Paper
Rice Sticks
Lettuce – shredded
Cucumber – de-seeded and cut into sticks (English cucumber does not need to be de-seeded)
Cilantro (Coriander Leaves) – chopped
Ripe Mango – thinly sliced
Alfalfa Sprouts
Italian or Thai Basil Leaves – whole
Peanut Dipping Sauce Ingredients
Peanut Butter – 2 TbspHot Water – 1.5 TbspGinger – 1/2 tsp, minced
Soy Sauce – 1 TbspRed Chili Flakes – 1/4 tsp or to taste
Rice Wine Vinegar – 1 tspHoney (or Sugar) – 1 tsp or to taste
Scallion (Green Onion) – 1, finely chopped

Recipe Method

1. Prepare Rice Sticks according to package directions, drain and keep aside.
2. Have all other ingredients chopped and ready. Place damp paper towels on the bottom of a large platter or container.
3. Fill a wide, shallow dish or bowl with very warm water. Place one wrapper in the water for about one minute, or until it is soft and pliable. Remove from the water and spread it out evenly on a dish or other work surface.
4. Take a small portion of all of the prepared ingredients and layer them on the bottom half of the rice paper wrapper. Be careful not to over stuff.
5. Fold the bottom half of the rice paper wrapper over the filling. Hold it firmly in place and fold the sides of the wrapper in. Then, continue rolling the wrapper, pressing firmly down to hold the folds in place. This may take some practice.
6. Place the Summer Roll, with the rice paper seam facing downward, on the damp paper towels in the prepared container.
7. Repeat process for remaining rolls. Each Summer Roll should be placed in the platter so that it does not touch the next roll, else they will stick.
8. Tightly cover platter with plastic wrap and refrigerate until ready to serve. Summer Rolls should not be made more than 3-4 hours prior to serving.
Peanut Dipping Sauce Method
1. In a small bowl, soften Peanut Butter with Hot Water.
2. Mix in remain ingredients and mix until smooth.
3. Serve with Summer Rolls.

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Fancy Rice Salad Recipe

Recipe Ingredients

2 small peppers (one green and one red)
1 small tomato
1 small onion
Salt and Pepper
1 tablespoon of vegetable oil
3 cups of cooked rice
1 small can of tune
1 small can of corn
1/4 cup of finely shredded cheese (Parmesan or Mozzarella)
Bread Crumbs
Lettuce, cherry tomatoes, corn, etc. for decoration

Recipe Method

First, here is an easy rice salad recipe.
Slice and dice 2 small peppers, one red and one green. Slice and dice a small tomato, you don’t have to remove the skin. And thinly dice a small onion.
Place the peppers, tomato, and onion in you cooking pan, add one teaspoon of salt and ¼ teaspoon of pepper (adjust to your taste) and 1 tablespoon of vegetable oil.
Cook uncovered on medium-high heat for 10 to 15 minutes.
You will also need 3 cups of cooked rice. Add a small can of tuna, a small can of corn, a ¼ cup of grated cheese like parmesan or mozzarella, and the cooked vegetables. Mix well.
Take a baking pan and brush it with vegetable oil, then cover it with bread crumbs. Tap gently the pan to remove any excess bread crumbs.
Tightly pack the rice salad in the baking pan and place it in a hot oven, preheated at 350 degrees F, for 10 minutes.
Once you remove your baking pan from the oven, put a plate over it and flip it. Gently remove the baking pan and… here you go! A perfect rice cake. Decorate with lettuce leaves, cherry tomatoes, and some corn and let your table shine!
Bonne appétit!

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Chakli Recipe

Recipe Ingredients

Sour Cream – 3/4 cup

Green Chili Paste – 1 tsp or to taste

Ginger – 1 tsp, minced

Sesame Seeds – 1/2 Tbsp

Salt – to taste

Cumin Seeds – 1/4 tsp, roughly powdered

Rice Flour – 3/4 cup plus 2 Tbsp

All Purpose Flour (Maida) – 1/2 Tbsp

Oil – for deep frying

Recipe Method

1. In a medium mixing bowl, add all ingredients EXCEPT Rice Flour and All Purpose Flour. Mix well and adjust salt.
2. Add Rice Flour and All Purpose Flour and mix to form a soft dough using your hands.
3. Heat Oil in a pan for deep frying.
4. Place dough in a lightly oiled Sev Maker or Press using the single star disc.
5. Form Chaklis in a circular pattern on a piece of foil or wax paper. They can be approx 2 inches in diameter.
6. Once Oil is hot, carefully lift each chakli off of the foil and drop it in the oil. Chakli can be placed on a spatula and slid into the oil for safety.
7. Fry (on medium heat) as many chaklis as will fit into the pan without overlapping each other.
8. Once the chaklis turn light golden, flip them over and fry other side until light golden.
9. Remove chaklis from oil onto a paper towel lined plate. Cool completely before eating. Store in an airtight container or ziploc bag at room temperature.
10. Makes approx 17-18 chaklis.

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Egg Salad Recipe

Recipe Ingredients

6 eggs
¼ c. mayonnaise
1 Tbsp Dijon mustard
1 Tbsp lemon juice
¼ c. celery, minced
¼ c. onion, minced
salt and pepper to taste

Recipe Method

In large saucepan cover eggs with cold water. Bring water to a rolling boil and immediately remove from heat. Cover, and let eggs stand for 12 minutes.
Remove from hot water, and place eggs in an ice bath for 5-10 minutes. Peel, and set aside.
In medium bowl combine mayonnaise, mustard, lemon juice, onions, and celery.
Chop eggs into large chunks and gently toss with dressing. Season with salt and pepper.
Transfer to air tight container and chill 2-4 hours before serving

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Grilled Corn Chaat Recipe

Recipe Ingredients

Fresh Corn 1
Onion 1 Small
Tomato 1 Small
Red Chile Powder 1/4 tsp
Salt to Taste
Recipe Method

Wash and finely chop the onion.
Wash and finely chop the tomato.
In a mixing bowl, mix together with chopped tomato, onion, red chili powder and salt.

Remove the husk and clean the corn.
Hold the handle and place it on a grill.
Alternatively, place the corn on a stove top with direct flame.
Keep turning the corn until all the kernels change color and are cooked.
It makes a crackling noise while its roasting.
Once done, remove the corn onto a plate.
Place the corn vertically on the plate and use the knife to separate the corn kernels.
Add the grilled corn to the mixing bowl and stir.
Serve grilled corn chaat as a snack.
Notes: Make sure to cook the corn on medium – low flame.

Suggestions: Roasting the corn on charcoal grill tastes better than one on the gas grill.
Variations: Add a tsp of lemon juice or grated raw mango to the corn chaat.

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Poha Chivda Recipe

Recipe Ingredients

2 tbsp Oil
1 tbsp Mustard seeds
1 tbsp Cumin seeds
pinch of hing
1/2 tsp Turmeric powder
2 tbsp Raw peanuts
2 tbsp Daliya
10 to 15 Curry Leaves
3 to 4 Green Chillies
1 tsp powdered Sugar
1 tbsp Cashew nus
3 cups Thin Poha

Recipe Method
Method:
1) Take 2 tsp oil in a microwave safe bowl and microwave for 1 minute.
2) Add mustard seeds, cumin seeds, curry leaves, green chillies and microwave for 2 minutes.
3) Add turmeric powder, hing, cashew nuts, peanuts, mix well and microwave for 1 minute.
4) Add daliya and again cook for 1 minute.
5) Add poha, mix well and microwave for 3 minutes stiring after every one minute.
6) Add salt and powdered sugar, mix well. Poha Chivda is ready!

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Potato Balls Recipe

Recipe Ingredients

2 or 3 medium potatoes (boiled and peeled and loosely mashed)
1/2 tsp. of cumin and mustard seeds each
fresh green chili chopped finely - to taste
1/2 tsp. each ginger & garlic(finely chopped)
3/4th cup Chopped Onions
1/4 tsp. turmeric powder
1/2 cup. cilantro leaves (chopped)
Salt to taste
2 tbsp. Lemon juice
1 1/2 cups besan - chickpea flour available in our store
1 tsp. Cayenne Pepper
1/4 tsp. baking Soda
Oil for deep frying - use a wok for frying

Recipe Method
1. Heat about two tablespoons of oil. Add mustard seeds and when the seeds start to crackle, add the cumin seeds, green chili, salt, ginger and garlic. Fry for a few seconds and add onions and turmeric powder. When the onions start to turn brown add cilantro and lemon juice and the potatoes. Mix well and turn off the heat. Let this mixture cool. Shape into small balls.
2. Make a thick batter with Besan/Chickpea flour, salt, red chili powder, baking soda and water.
3. Heat the oil for 10 to 15 minutes on medium heat. When the oil is hot, Dip the potato balls into the batter and carefully drop in the oil. Turn it every four minutes and remove from oil when it turns golden brown.
4. Serve with tamarind or green chutney.

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Vegetable Puffs Recipe

Recipe Ingredients

· Puff Pastry Sheets – 1 box (from the frozen section of a grocery store)

· For the Stuffing:

· Oil – 1 tsp

· Onions – 1/4 small, finely chopped

· Potato – 1 small, shredded

· Salt – to taste

· Carrots – 1/4, shredded

· Paneer – 1/4 cup, shredded

· Cumin Powder – 1/4 tsp

· Coriander Powder – 1/2 tsp

· Turmeric powder – 1/8 tsp

· Chaat Masala – 1/4 tsp

· Dry Mango Powder (Amchur) – 1/4 tsp

· Red Chili Powder – to taste

Recipe Method

1. Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes.
2. Pre-heat the Oven at 400 degrees Fahrenheit.
3. Now for the stuffing, take a small skillet and heat Oil on medium heat.
4. Once hot, add in the Onions and saute till they turn translucent.
5. Add in the Potatoes and a little salt. Mix well, cover and cook for 2-3 minutes till the Potatoes are cooked.
6. Add in the Carrots and the Paneer. Mix.
7. Add in the spices – Cumin Powder, Coriander Powder, Turmeric Powder, Chaat Masala, Dry Mango Powder and Red Chili Powder.
8. Mix really well and keep aside.
9. Cut the Pastry sheets strips into 3s to form a square.
10. Put 1 tbsp (approx) of the stuffing in the center.
11. Fold the Pastry Sheet to make a triangle.
12. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)
13. Put the Puffs on a cookie sheet lined with foil.
14. Place in the pre-heated oven at 400 degrees F for 15 minutes.
15. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.
16. Serve with chutney or ketchup.

Tips:
1. Use any vegetable and spice combination for the Puffs.
2. It is very important to allow them to cool for 5 minutes – this will make the puffs nice and flaky AND it won’t burn your mouth.
3. The Cooling rack is great but if you don’t have one, improvise – take the oven rack and give it some height and use that.
4. Optional – add finely chopped green chilies or/and cilantro.
4. Use up left-overs subzis, keema or just scramble some eggs – be innovative!

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Stuffed Peppers Recipe

Recipe Ingredients

Anaheim Peppers – 4 large (any mild pepper will work)

Roasted Peanuts – 1 cup, roughly crushed

Salt – to taste

Turmeric Powder – 1/4 tsp

Coriander Powder – 1 tsp

Dry Mango Powder (Amchur) – 1 tsp

Red Chili Powder – to taste

Oil – 1 Tbsp

Recipe Method

1. Make a lengthwise slit in the peppers and remove the seeds.
2. In a bowl, mix together Crushed Peanuts, Salt, Turmeric Powder, Coriander Powder, Dry Mango Powder and Red Chili Powder.
3. Generously fill Peppers with the peanut mixture.
4. Lightly coat outside of peppers with a little oil (using pastry brush or hands).
5. Place Peppers in a microwave safe dish and microwave for 3 minutes. Check the peppers and turn if necessary. Microwave for additional 2 minutes (or more as necessary – peppers should wilt a little but still hold their shape).
6. Heat little Oil in a flat skillet. Place peppers on the skillet to brown them. Flip the peppers and brown other side also. Some peanuts may spill out – it’s ok.
7. Remove from skillet and serve hot or at room temperature.

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Baked Chatpati Shankerpali Recipe

Recipe Ingredients

Whole wheat flour (atta)
1/2 cup
Refined flour (maida)
1/2 cup
Garlic,crushed
3-4 cloves
Salt
to taste
Red chilli powder
1 teaspoon
Chaat masala
1 1/2 teaspoons
Cumin powder
1/2 teaspoon
Tomato puree
1/2 cup
Ghee
2 tablespoons

Recipe Method

Preheat oven to 160°C. Place the whole wheat flour and refined flour in a bowl. Add crushed garlic, salt, red chilli powder, chaat masala, cumin powder, tomato puree and ghee and mix. Knead into a medium soft dough. Cover the dough with a damp cloth and rest it for fifteen minutes. Roll out into a round disc taking care not to roll it too thin. Cut into small triangles. Separate the pieces and arrange them on a silicon baking sheet kept on a baking tray. Place the tray in the preheated oven and bake for ten to fifteen minutes. Check to see if they are crisp. If not done, bake for five minutes more. Bring the tray out and set aside to cool down to room temperature. Store in an airtight container.

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