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Showing posts with label Appetizers Recipes. Show all posts
Showing posts with label Appetizers Recipes. Show all posts
Ingredients: 1 tbsp butter, room temperature 300 gram fresh broccoli florets (1 and 1/2 cup small florets) 1 medium onion, chopped (3/4 cup) 1 medium carrot, chopped Salt and freshly ground black pepper, to taste 1 tbsp all-purpose flour 2 cups Water (tip 1) 1/4 cup cream (I used half and half) Croutons (optional)
Method: 1) Heat 1 tbsp butter into a deep saucepan. Add broccoli, onion and carrot. Also add salt and pepper. Saute over medium heat until onion is translucent. About 5 to 6 minutes. 2) Add all purpose flour and keep stirring for couple of minutes. Add water and bring to boil. Simmer uncovered for 10 minutes. 3) Pour in the cream. and give a good stir. Blend it well and make fine puree. Adjust salt and pepper. and boil for couple of minutes Serve hot with homemade croutons.
Tip: 1) Vegetable stock or chicken stock may be used instead of water.
Ingredients: 15 baby Corns 3 tbsp corn flour 1/4 tsp turmeric powder 1 tsp red chili powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/4 tsp amchoor powder Salt to taste Oil to deep fry
Method: 1) Take corn flour into a small bowl. add all the spices and salt. Mix well. Add 2 to 3 tbsp water and make medium consistency paste. 2) Wash and pat dry baby corns. Heat oil into a kadai. Turn the heat to medium high. 3) Dip the 3 to 4 baby corns into corn flour paste. Coat well. Leave the baby corns in hot oil. Deep fry till golden brown. Serve hot with tomato ketchup.
Ingredients: 15 to 20 spinach leaves 2 medium potatoes, boiled, peeled and mashed 3/4 cup green peas, boiled 2-3 green chilies, finely chopped 2 tbsp corn flour 1/2 tsp ginger, grated 1 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp garam masala 1/2 tsp amchoor (dry mango powder) salt to taste oil for deep frying 8 to 10 Cashew-nuts
Method: 1) Blanch the spinach leaves - boil around 2 cups of water. Once water starts boiling, add spinach leaves. Stir for couple of minutes. Then drain hot water and immediately immerse spinach leaves into cold water. 2) Slightly squeeze out water from spinach. Add green peas, spinach and green chilies to a blender. Blend coarsely. Do not add water. 3) Transfer blended peas and spinach to a mixing bowl. Add ginger, mashed potatoes, coriander powder, cumin powder, garam masala, amchoor and salt. Also add corn flour and mix nicely. 4) Grease your palms lightly. Divide the mixture into equal small portions and make smooth surfaced balls. Press slightly to flatten a little. Gently press cashew-nut at one side. Deep fry over medium-high heat until pinkish. Serve with Tomato ketchup, green chutney or tamarind chutney.
Tips: 1) Mash the potato without any lumps 2) To make the mixture dry, squeeze out the water well from spinach. Also drain the peas properly before adding to blender. The kabab wont form well if the mixture is wet and more corn flour will require. This will ruin the taste. 3) To make kababs very green, add a small pinch of edible green color
Ingredients: 4 Urad Papad (5 to 6" dia) 1/4 cup onion, finely chopped 1/4 cup tomato, finely chopped 2 tbsp Cilnatro (coriander), finely chopped 1/2 tsp red chili powder or to taste 1/2 tsp Chaat Masala 1 tsp lemon juice (optional) Salt to taste Oil to deep fry
Method: 1) Heat a flat pan (Tip 1). Add oil and deep fry Papad as usual. 2) Rub lemon juice to the chopped onion. (Tip 2) 3) Sprinkle Red chili powder (Tip 3)and chaat masala over the papad. Also spread tomato and onion. Sprinkle very little salt. Garnish with Cilantro and serve immediately.
Tips: 1) Usually we use kadai to deep fry papad. But, sometimes papad gets twisted while frying. Hence I used flat pan. It requires very little oil and papad does not fold or twist. 2) Lemon juice gives nice tangy flavor. However, masala papad should be served immediately after adding lemon juice. Otherwise, papad becomes mushy. 3) I had used Jeera flavored Papad. It is better to use plain urad papad. You may use other flavors urad papad, but the taste changes a bit. Sprinkle very little red chili powder, when using Miri flavored (black pepper) Papad. 4) Papad can be roasted instead of frying. However, roasted papad soaks the moisture and gets mushy immediately. 5) Fine sev can be sprinkled to make the masala papad more attractive.
Serves: 3 plates (7 scoops each plate) Time: 15 minutes
Ingredients: 21 Tostito's Corn scoops 3/4 cup boiled and mashed potato 1/2 cup finely chopped onion 1/2 cup finely chopped tomato 1/4 cup Green chutney 1/2 cup Tamarind Chutney 1/2 cup plain yogurt (beaten) (Add pinch of salt and a tsp of sugar) 1/2 cup fine sev 2 tbsp chat masala 2 tsp Rock salt 1 tsp red chili powder (Optional) Salt to taste Cilantro for garnishing, finely chopped Method: 1) Take 3 serving plates. Place 7 corn scoops in each plate. Fill each scoop with little boiled potato followed by onion and tomatoes. 2) Sprinkle Rock salt and chat masala. Add green chutney and tamarind chutney to taste. 3) Then top it with little yogurt. Sprinkle very little chili powder. Garnish with cilantro and sev. Taste one scoop and sprinkle little salt if required.
Tips: 1) You can change the sequence. However, add wet ingredients (Chutneys and yogurt) at the end.
Ingredients: 1 ft french bread loaf Kosher salt / normal salt to taste 2 to 3 pinches of dry herbs (I used Rosemary and Oregano) Butter spread: 4 tbsp Butter 1 tbsp Olive oil 5 cloves of garlic, minced
Method: 1) Preheat the oven at 400 F. 2) Cut the bread loaf horizontally into two halves. 3) To make garlic butter spread, melt butter in the microwave for 10 to 15 seconds. Do not let it boil. It won't taste good. Then add olive oil and minced garlic to the melted butter and mix nicely. If you don't have microwave, use the stove-top. Heat a small saucepan, add olive oil and make it warm. Turn off the heat. Add butter and minced garlic and mix well. 4) Spread the garlic butter on the inside (white) area of cut bread and also on the two vertical sides. Crush the herbs and sprinkle all over it. Bake for 5 to 8 minutes or until the edges get lightly brown. Sprinkle salt to taste. Take a cutting board. Put the baked bread, buttered side down and slice it with a sharp knife. Serve hot with tomato pasta sauce.
Tips: 1) You can slice the bread into strips before applying the spread. However, you will need to make extra garlic butter spread to apply on the two vertical sides of each slice. Also, it will taste too much buttery.
Serves: 4 persons Time: 10 minutes (If all ingredients are ready)
Ingredients: 1 cup sprouted Green moong 1/2 cup cooked Chickpeas (canned chickpeas) 1 cup Corn Flakes 1/2 cup finely chopped onion 3/4 cup Yogurt, beaten (add pinch of salt) Tamarind chutney (approx 1/2 cup) Green chutney (Approx 1/4 cup) 1 tsp Chat masala (or to taste) 1 tsp Red chili powder (or to taste) Salt to taste finely chopped Cilantro, for garnishing
Method: 1) If you are going to use Dried moong beans and dried chickpeas, read tip 1 below. 2) Keep 4 serving plates ready. Put 1/4 cup cooked moong beans and 2 tbsp cooked chickpeas in each plate. Add handful of corn flakes (slightly crushed). Then add onion and green chutney. Drizzle yogurt and tamarind chutney. Sprinkle chat masala and red chili powder. Garnish with cilantro. Serve immediately. otherwise corn flakes will soak the moisture and the chat will become mushy.
Tips: 1) Soak Mung beans and Chickpeas separately, for 8 to 10 hours into warm water. Also, pressure cook them separately or put them into two separate containers while pressure-cooking. Add little salt to mung beans and chickpeas. Another thing to remember is put around 1 cup water into pressure cooker. Do not add water in the container. It will steam cook them.
Ingredients: 4 medium potatoes 1 cup green peas (Frozen) For tempering: 1 tbsp oil, 1/4 tsp cumin seeds, 2 pinches of asafoetida, 1/2 tsp red chili powder 8 to 10 green chilies 1/2 inch Ginger piece 1/2 tsp Saunf seeds (fennel seeds) 7 to 8 black pepper corn, crushed 1 tsp garam masala 1/4 tsp Dry mango powder 1/2 tsp cumin and coriander powder Salt to taste 1/2 tsp sugar Oil for deep frying For cover: 2 cups Maida (All purpose flour) 1/2 to 1 tsp Carom seeds 4 to 5 tbsp Oil Salt to taste water to knead the dough
Method: Potato stuffing: 1) Boil the potatoes. Peel and chop them finely. 2) Grind green chilies and make fine paste. Mince the ginger. or you can use ginger paste. 3) Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds, asafoetida, red chili powder and saunf seeds. saute for about 10 seconds. Then add green chili paste and minced ginger. Saute for few seconds. 4) Add green peas. Cover and cook for 2 minutes. Then add chopped potatoes and mix nicely. Use masher to mash the potatoes. However Do not mash completely. Add salt, garam masala, dry mango powder, cumin-coriander powder, sugar and crushed black pepper. Mix nicely. Cover and cook over low heat for 2 to 3 minutes. Let the stuffing cool down completely. For cover: 1) In a mixing bowl, add flour and oil. Mix nicely. Mixture will become crumbly. Add carom seeds and salt. Mix well. Add water and knead to a medium consistency dough. Cover for 20 minutes. 2) After 20 minutes, divide the dough into 8 to 10 equal balls. Samosa 1) Roll each ball into a thin circle. Cut the circle into half. Brush the edges with water. Join the two edges, and seal. It will make a cone. Fill this cone with a spoonful of potato stuffing. Press the open edge and seal nicely. Make all the samosas. 2) Heat oil for deep frying. Deep fry over medium heat until samosas turn golden in color. Serve the samosas with Green chutney or Tamarind Chutney.
Ingredients: 2 cup roughly chopped spinach leaves 1/4 cup onion, julienne 6 to 7 tbsp Besan (chickpea flour) 1 tbsp Rice flour 1/2 tsp ginger garlic paste 5 to 7 curry leaves, finely chopped 1 tsp Sesame seeds (optional) 1 tsp Kasoori Methi 1/2 tbsp Red chili powder or to taste 1/4 tsp Turmeric powder Pinch of baking soda Salt to taste 2 to 3 tbsp of water Oil for deep frying
Method: 1) In a mixing bowl add spinach, onion and salt. Mix well and leave for 10 to 15 minutes. This will make onion little mushy and slightly watery. 2) Then Sprinkle besan and rice flour over it. Heat 1 tsp oil till it reaches to its smoking point and pour it over the flour. Wait for 2 minutes and toss gently. 3) Now add other ingredients (ginger garlic paste, kasoori methi, sesame seeds, red chili powder, turmeric powder, baking soda, and little more salt if needed). Mix nicely and add very little water. Make a very thick mixture (dough like consistency). 4) Heat oil for deep frying and put it over medium flame. Drop little pakodas with the help of spoon or just by hand. Deep fry until golden brown and crispy. Place on the paper towel to remove excess oil. Serve hot with Tomato ketchup, green chutney or dry garlic chutney.
Tips: 1) You can add fresh methi leaves (Fenugreek) along with spinach. 2) Adding 1 tsp hot oil over dry flour makes the pakodas crispy. 3) Do not fry over high heat or low heat. Frying over high heat makes the pakoda brown quickly but inside it will remain uncooked. Frying over low heat will make the pakodas very oily. Try to maintain the temperature by changing from medium to medium-high. 4) Baking soda makes the pakodas light. However do not add more than a pinch for the above quantity. 5) If you add water more than few spoons, pakodas wont come out crispy.
Ingredients: Taro Leaves 4 to 6 3/4 cup Chickpea flour 1 tbsp Rice flour 1/4 cup Tamarind juice (medium consistency) 2 tbsp grated jaggery 1/4 tsp turmeric powder, 2 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, salt to taste Oil for deep frying or shallow frying
Method: If you have 4 leaves: use 2 leaves for each roll If you have 6 leaves: use 3 leaves for each roll
1) In a medium bowl mix chickpea flour, rice flour, tamarind pulp, jaggery, turmeric powder, red chili powder, coriander-cumin powder, salt to taste. Mix nicely. Add little water and make a thick sticky paste. This paste should not be runny or doughy in consistency. It should be in the middle. Taste the paste and add any ingredient, if needed. 2) Wash and pat dry taro leaves. Cut the excessive stems. 3) Take the biggest leaf first. Put the leaf on a flat clean surface, dark green side down. Roll the leaf with a rolling pin to flatten the veins. Repeat same with the remaining leaves. 4) Now take the biggest leaf first, dark green side down. Apply the paste on it. Put the second leaf on it (dark green side down). Apply the paste and Place another leaf on it. Apply the paste on it. 5) Then fold the broad side over the leaf as shown in the picture and spread some paste on the folded sides. Then fold the other two adjacent sides. Apply the paste. 6) Then start making roll from the folded side to narrow side. Make a tight roll and apply little batter on the blank areas (no need to be very precise). Repeat the same process to make another roll. 7) Steam cook these rolls and let them cool down completely. 8) Make 1 and 1/2 cm thick slices. Shallow fry or deep fry them. Garnish with Coconut, toasted sesame seeds and fresh cilantro. Serve hot.
Tips: 1) If you don't want to deep fry or shallow fry, you can eat steamed and sliced patra. Drizzle a teaspoon oil tempering to give nice flavor.(heat 1 tsp oil, add mustard seeds and let them crackle then add pinch of asafoetida) 2) Shallow fried patra becomes more crispy than deep fried. 3) One important thing - Use the biggest patra leaf first. Then the medium and then smaller should be on the top. If you use small leaf first, you wont be able to make a proper roll. 4) Do not use more than 3 leaves to make a roll. It will become too big and difficult to handle. 5) Roll should be nice and tight. It will keep the patra round and whole after slicing and shallow / deep frying.
Time: 15 minutes Yield : 1 bowl Ingredients: 2 Lettuce leaves, torn in bite-size pieces 1 small Tomato, cut into wedges 5 to 6 Cucumber slices 1 small red Radish (5 to 6 slices) 1 Scallion, sliced diagonally (1 inch pieces) Red Onion, 5 to 6 julienne Dressing 1 tbsp Olive oil 1 tsp Lemon Juice Pinch of Dry oregano, crushed 1 small garlic clove, minced Salt and pepper to taste
Method: 1) Mix all the ingredients given under dressing. 2) At the time of serving, put the cut vegetables (except lettuce) in the dressing. Mix gently. 3) Now, introduce torn lettuce to the vegetables. and toss gently. Do not mix for longer. It may make the vegetables mushy. Serve immediately.
Ingredients: 4 bread slices (Tip 1) (I used 'Arnold - whole wheat sandwich thins') 1/2 cup Pizza Sauce (click here for the Recipe) 1/2 cup thinly sliced Capsicum 1/2 cup thinly sliced Onion 12 thin slices of Tomato 1/2 cup Crumbled Paneer (Optional) 1/2 to 3/4 cup Grated Pizza Cheese blend Dried Basil or Oregano leaves 2 to 3 pinches of salt Red chili flakes to taste
Method: 1) Preheat the oven at 400 degree F. Sprinkle pinch of salt over each sliced vegetable. 2) Apply Pizza sauce to each bread slice. Top it with tomato, onion and bell pepper. Add some crumbled paneer. Crush and sprinkle some dry basil leaves. 3) Cover it with grated Cheese. Bake for 10 minutes or until cheese melts nicely.
Sprinkle a pinch of crushed dry basil leaves and red chili flakes to taste.
Serve hot for evening snack.
Tips: 1) I had used 'whole wheat sandwich thins'. However, you can use normal bread slices to make this pizza. Only one thing to keep in mind is, normal slice bread soaks the moisture and becomes soggy. So, apply pizza sauce and arrange vegetables asap and immediately put in the oven to bake. 2) You can use your choice of vegetables like mushrooms, spinach, olives etc. Addition of some pineapple chunks can give a nice sweet and sour hint to your pizza. 3) To make a quicker version, use readymade pizza sauce.
Ingredients: 1 n 1/2 cup Paneer, small cubes 1 big Tomato, finely chopped 1/4 cup Onion, thinly sliced 1/4 cup Bell pepper, finely chopped 1 tbsp Oil Marination: 1/4 cup Yogurt 1 tsp Red chili Powder 1/4 tsp Turmeric Powder 1/2 tsp Ginger-garlic paste 1 tbsp Rice flour 2 pinch Kasoori Methi 1/2 tsp Garam Masala 1/2 tsp Chat Masala Salt to taste Wraps: 1 cup Wheat Flour 1/4 cup Milk Salt to taste 1 tbsp Butter, melted Mint Chutney (Optional) Method: 1) Mix all the ingredients given under Marination in a bowl. Whisk nicely. Add Paneer pieces, mix gently and coat them with marination. Transfer it to another bowl and add Tomatoes to the leftover marination. Let the paneer rest for 20 minutes. 2) In a mixing bowl, add wheat flour and salt, add milk and make a firm dough. Cover and rest for 20 minutes. 3) Heat 1 tbsp oil in a pan. Add Onion, saute for 30 seconds. Add bell peppers, saute for 30 seconds and add marinated paneer and tomatoes. Saute for 1 minute. If you cook for longer, paneer will melt and become gooey. Adjust salt and red chili powder if needed. Remove from heat. 4) Divide the dough into 9 to 10 equal balls. Roll into round shape. roast on hot tawa. brush little butter. After roasting transfer roties into a covered container to keep them moist. 5) When you want to serve Paneer wraps, make the paneer mixture little warm in microwave. If you wish to make wraps little spicy, spread little Green chutney, Place the wrap over hot tawa, place 1 and 1/2 tbsp mixture in the center and wrap by covering paneer mixture. Carefully roast both sides. Serve hot for teatime snack with tomato ketchup and Green chutney.
Ingredients: 1 tbsp Oil 1 tbsp chopped garlic 1 tbsp chopped ginger 2 green chilies 1 tsp Red chili powder 1 tsp Cumin powder 1 tbsp Cilantro Chili Garlic Paste = 5 dried red chilies (Broken into pieces) + 3 Big Garlic Cloves + 1 tbsp Vinegar 1 tbsp Soya sauce Salt to taste 1/2 cup Green Bell pepper, thin slices 200 gram Paneer, cut into stripes For marination = 1 tbsp Corn flour + 2 tbsp water + 2 tsp Ginger garlic paste 6 to 7 Curry leaves (Deep fried) 1 tbsp Green Onion for garnishing
Method: 1) Soak Red Chilies into vinegar for 1 hour. Grind Chili vinegar mixture and 3 garlic cloves to fine paste. 2) Marinate paneer pieces into mixture of 1 tbsp Corn flour, 2 tbsp water, 1 tsp Ginger-garlic paste. Deep fry marinated paneer pieces until light brown. 3) Heat oil in a medium skillet. Add chopped ginger, garlic and green chilies. Saute until ginger-garlic starts to brown. 4) Add red chili powder, cumin powder and cilantro. Saute and add Garlic Chili Paste, soy sauce and 1 tbsp of remained marination. Also add salt and mix well. 5) Now add bell pepper, saute for about 1 minute. Add deep fried paneer pieces and saute for 30 to 40 seconds. At the end sprinkle little black pepper and garnish with Green onion and fried curry leaves.
Ingredients: 2 medium onions 1/4 tsp Asafoetida 1/2 tsp Turmeric 2 tsp Red chili powder 1/2 tsp cumin seeds 1/4 cup cilantro Gram Flour 1/4 to 1/2 cup 1 tbsp Rice flour salt to taste 5 to 6 Curry leaves (Optional) 1/4 tsp grated Ginger (Optional) Oil for deep frying
Method: 1) Slice Onion thinly lengthwise. Add turmeric, red chili powder, asafoetida and salt. Mix well and cover for 1/2 an hour. This will make onion little mushy and watery. 2) Add 1 tbsp rice flour and approx 4 to 5 tbsp gram flour. mix nicely. Do not add water, incorporate flour in the moisture released by onion. Another thing is do not add too much flour, otherwise you won't get crisp to pakoda. 3) Then add cilantro, cumin seeds, curry leaves, ginger. mix well. 4) Heat oil in fryer pan. Leave small portions. Fry until golden brown and crispy. Serve hot will Chutney.
Ingredients: 2 medium potatoes 1/2 cup Gram flour (Besan) 3 tbsp water 1 tbsp Rice flour pinch of baking soda 1/2 tsp cumin seeds salt to taste Oil for deep fry
Method: 1) Peel potatoes and cut into thin round slices. For 15 minutes, soak into water. If possible, soak for 3 to 4 hours before frying Bhajjis. This will help to reduce starch in potato. 2) Meanwhile, mix gram flour and rice flour into a medium bowl. Prepare a batter by adding 3 to 4 tbsp water. There should not be any lumps in the batter. Mix nicely by adding cumin seeds, salt and soda. 3) Heat oil in a medium wok. Drain the water from potato slices. Dip potato slices into the batter and deep fry them till color turns to nice golden. Serve hot with Garlic Chutney. You can also make Bhajji-pav by combining Ladipav (Dinner roll), Green Chutney, Tamarind Chutney and Garlic Chutney.
Note: 1) Batter should not be thick in consistency. It will create thick coating which makes them mushy and not crispy. 2) You can also add red chili powder, 1 tbsp chopped cilantro leaves, pinch of Carom seeds for more flavor and color. 3) When you'll make the batter, You might feel that that batter wont be enough. But 1/2 cup gram flour and 1 tbsp rice flour would be enough and there will not be too much leftover batter.
Ingredients: 8 bread slices (leftover bread slices can be use) 1 1/2 cup dry Potato sabzi (it will need around 3 medium potatoes) 1 cup Chickpea flour 2 tsp Rice flour 1 cup water (to make batter) 1/4 tsp Turmeric powder 1/2 tsp Cumin Powder pinch of Baking soda salt to taste Oil for deep frying
Method: 1) To make Potato Sabzi, boil potato. Peel them while they are hot. Make sabzi from peeled hot potatoes. Hot potatoes can get easily mashed without having lumps. Use few extra green chilies to give little more heat as when we deep fry Pakodas, heat from the sabzi gets reduced. 2) In a medium bowl, mix 1 cup chickpea flour and 2 tbsp rice flour. Add 1 cup water to it, whisk and make smooth batter without any lumps. This batter should not be too runny or thick in consistency. Now add turmeric powder, baking soda, and salt to taste. Mix. 3) Cut off the edges from each bread slice (Note 1). Take 1 bread slice, spread 2 tbsp potato sabzi evenly over it. Then place another bread slice and make a sandwich. Cut it into bite size pieces or just into 2 triangles. (Note 2) 4) On each cut piece, sprinkle 2 to 3 drops of water on both sides of bread and press lightly (Note 3) 5) Heat oil for deep frying. Once oil become hot, dip one piece of stuffed bread into the batter and leave in hot oil. Deep fry over medium heat until color turns to golden. Serve hot with Mint chutney, Tamarind chutney or Tomato Ketchup. Also, try these pakodas with Schezwan sauce for extra spicy flavor.
Note: 1) In the remaining batter, add cumin powder, red chili powder and Chat masala or Amchoor powder. Mix nicely. dip bread edges in this batter one by one and deep fry them until golden brown in color. 2) Street vendors generally make bread pakodas in big triangular shapes. I prefer to cup bread slices in four pieces making it bite size. 3) If you use bread without moisture, bread will soak the batter. This will cause the pakodas to be little bit uncooked. To fry the pakodas evenly, sprinkle little water on the bread pieces before dipping them into the batter. This will prevent soaking of batter and your pakodas will be more crunchy. 4) If you want to make plain bread pakodas, skip potato sabzi and dip bread pieces in the batter and deep fry.
Ingredients: 6 Leftover Idlis Oil for deep frying 1/4 tsp Salt 1/2 tsp Red Chili Powder 1/2 tsp Chat Masala
Method: For Plain Idli Fry To make plain Idli fry, cut each Idli into 3 pieces. Heat oil and deep fry Idli pieces over medium high heat. Drain with stainless skimmer and transfer them to paper towel. For Tangy and spicy Idli fry First, make plain Idli fry as per the above method. Place them on paper towel. Sprinkle little salt, chili powder and Chat masala to taste when fried Idlis are hot. Mix well and serve hot with Tomato Ketchup or Green Chutney.
Ingredients: 15 no. Okra, medium 2 tbsp Gram flour 1 tbsp Rice flour 1/2 tsp Ginger-Garlic paste 1 tsp red Chili powder 1/4 tsp Turmeric powder 1/4 tsp Cumin Powder Salt to taste Oil for deep frying (Note 1) Chat Masala to taste
Method: 1) Wash and pat dry Okra. Cut off both the tips of each Okra. Slice each Okra lengthwise and make very thin strips 2) In a small bowl. Mix Gram flour, Rice flour, red Chili powder, Turmeric powder, Cumin powder, Chat masala and salt to taste. Transfer Okra stripes to a mixing bowl. Add ginger garlic paste and stir gently with a spoon. Do not stir vigorously. Now add the flour mixture. Gently mix all the ingredients with the spoon and coat Okra stripes with flour mixture. Cover and let it rest for 15 minutes. 3) Heat Oil in a wok. Divide bhendi stripes into 4 batches so that it will not get overcrowded in the oil. Once oil is hot, add first batch, try to separate okra stripes while dropping in the oil. It will cook the Okra evenly. Deep fry until crispy. Drain and again repeat the process. 4) Put drained Okra on a paper towel to remove excessive oil. Now transfer fried Okra to serving plate. Sprinkle little lemon juice or chat masala, red chili powder. Serve this crispy Okra as a starter.
Note: 1) Since the batter for this recipe is dry, it does not stick to bhendi while frying. To avoid waste of cooking oil, use less oil, just enough to fry the bhendies. And fry it in 3-4 small batches.
Ingredients: 3 medium Potato (Know more - Is Potato bad for health?) 2 tsp Sesame 2 tbsp Peanuts 1/2 tsp Cumin Seeds 1/2 tsp Vinegar 1/4 tsp Soy Sauce 1 tbsp homemade Schezwan Sauce OR 2 tbsp Ching's Secret Schezwan sauce (Readymade) 4 tbsp Oil 1/2 tsp Red Chili Powder 2 Red Chilies Salt to taste
Method: 1) Boil and peel Potatoes. Cut them into big chunks (6 pieces of each Potato). Heat 4 tbsp Oil in a medium sized frying pan, add potato cubes and let them become crispy and nicely brown from outside. When all cubes are done, transfer them to a paper towel. Sprinkle little salt and red pepper (Note 1) over Potato cubes and mix gently. 2) In the remaining Oil, add Peanuts and saute until brown in color. Immediately add cumin and sesame seeds. Stir nicely add red chilies (Note 1) and fried potatoes. mix well. Add schezwan sauce, Soy sauce and Vinegar. Turn off the heat. Mix nicely and serve hot.
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