Veg. Hakka Noodles Recipe

Ingredients

• 2-3 green chillies (slitted from center)
• 4-5 pods of garlic (fine chopped)
• 1 small onion (sliced / chopped) or
• 3-4 white spring onions (sliced)
• 1/2 carrot (peeled and sliced)
• 1/4 capsicum (green bell pepper) (sliced)
• 1/4 cup cabbage (shredded)
• 2 tbsp cauliflower florets
• Few spring onions (green) for garnishing
• 1 tsp soy sauce
• 1 tsp vinegar
• 1 tbsp tomato ketchup
• A pinch of white pepper powder
• 2 tsp cooking oil
• Salt to taste

 Method

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

1. Heat 4 cups of water in a big vessel and add noodles.
2. Boil the noodles until 3/4 cooked, drain and keep aside. Noodles should be just enough to retain a somewhat firm texture.
3. Heat oil in a non-stick wok, add green chillies along with chopped garlic. Saute for a few seconds on high flame.
4. Add chopped vegetables and toss quickly.
5. Add salt to taste and mix well.
6. Season the veggies with a pinch of white pepper powder and toss immediately to blend the flavor.
7. Saute the veggies by constantly stirring, without burning, and allow them to turn little crunchy.
8. Add boiled noodles and toss on a high flame for a few seconds. 
9. Mix soy sauce, vinegar and tomato ketchup.
10. Garnish the noodles with few spring onion greens and serve piping hot.

Tips:

1. Noodles cooking process should be done on a high flame and continuous tossing is required.
2. Do not over cook noodles or they will become soggy.
3. Drain the water completely and toss noodles with the fork. This will help to prevent the noodles from sticking together.
4. If you are using beans in noodles, then cut them into very fine strips and add before adding other vegetables, as beans takes a longer time to get cooked.
5. You may add Schezwan Sauce to convert this recipe in Schezwan noodles recipe.

Courtesy : Nidhi

 

 

Bread Pizza Recipe :: ब्रेड पिज़्ज़ा रेसिपी

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

• Bread slices
• 2 teaspoon unsalted butter
• 1 small onion
• 1 tomato
• 1 capsicum (bell pepper)
• 1/2 cup pizza sauce
• 1/2 cup cheese, grated
• Salt to taste

Instructions

a) Arrange the bread slices on a chopping board, spread a good amount of butter and pizza sauce on all bread slices.

b) Slice the vegetables thinly (you can add mushroom or paneer in this). Arrange the vegetables on all bread slices and top with generous amount of grated cheese. (I have used parmesan cheese here but you can go with mozzarella cheese as well). 

c) Preheat the oven at 250 degrees F and arrange the pizza breads in it. Bake the pizzas for about 15 minutes, till they turns slightly browned and cheese starts melting.

Tasty aslee bread pizzas ready to serve.

You can sprinkle Bikaji Bhujia just before serving for an added tingling taste.

Bhel Puri Recipe : भेळ पूरी रेसिपी

Preparation time: 5 minutes
Cooking time: 5
Servings: 4

Ingredients:

• 2 cups kurmura (puffed rice)
• 1 medium size onion thinly chopped
• 1/2 cup pre-boiled potatoes (mashed or chopped)
• 1 tomato thinly chopped (remove pulp)
• 3-4 green chillies thinly chopped
• 1/2 cup tamarind chutney
• 2 tbsp coriander chutney
• 2 tbsp coriander leaves chopped
• 1 tbsp mint leaves chopped
• 1/2 cup Bikaji Bhujia
• 1/2 cup nimkis
• 5-6 gol gappas (ready made)
• Chaat masala to sprinkle
• Few pomegranate seeds to sprinkle
• Few grapes (chopped) to garnish

How to make Bhel Puri:

1. Combine the kurmura, onion, potatoes and tomatoes very well in a big bowl.
2. Add green chillies and stir the mixture with tamarind chutney and coriander chutney.
3. Crush the gol gappas and nimkis directly into the mixture.
4. Mix well and add Bikaji Bhujia. Mix very well.
5. Garnish with chopped coriander and mint leaves.
6. Sprinkle chaat masala all over and top with few seeds of pomegranate and chopped grapes. Also top up with more Bikaji Bhujia.
7. Serve immediately.

Spring Roll Recipe : स्प्रिंग रोल रेसिपी

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings

Ingredients:

• 3 cups maida (all purpose flour)
• 1 cup carrot shredded
• 1 onion thinly sliced
• 1 cup cabbage shredded
• 1 green bell pepper grated
• 1 inch ginger chopped
• 5-6 cloves garlic minced
• 3 green chillies thinly chopped
• 1/2 tsp white pepper powder
• 1 tbsp soya sauce
• Salt as per taste
• Oil to fry
• Water

Method of making Spring Roll:

1. Mix the flour and salt and make a smooth batter by adding water.
2. Heat 1 tbsp oil in a non-stick pan and add the flour batter.
3. Stir continue to break the lumps and cook until the batter turns into golden color just like a pancake mixture.
4. Allow to cool aside.
5. Heat 2 tbsp of oil in another non-stick pan.
6. Add ginger-garlic and green chillies.
7. Saute for few seconds and stir fry the chopped vegetables with little bit of salt and white pepper powder.
8. Cook until vegetables are crispy and tender.
9. Add soya sauce and cook for 2 more minutes.
10. Keep aside to cool completely.
11. Now when pancake mixture is cooled down, start preparing small balls from it.
12. With the help of rolling pin, try to make a small round shaped roti from each ball. Dust dry flour if required.
13. Divide the prepared stuffing and fill in each pancake.
14. Fill about 2 tbsp of prepared stuffing on the center and fold from all the sides.
15. Fold to make a tight roll and seal the edges by using dry flour or cornstarch.
16. Make all the rolls in similar way. (Sometimes I make samosa shaped spring rolls as well).
17. Deep fry few at a time in hot oil until become crispy.
18. Remove on paper napkin.
19. Enjoy yummy Chinese spring rolls with chutney and sauce.

Side Tips:

1. For making delicious spring rolls you may add your favorite vegetables.
2. For making the tight rolls, mix a tbsp of maida with 4 tbsp of water, make a paste and use to seal the edges of a roll.

Courtesy : Priya

Makki Paneer Pakora Recipe : मक्की पनीर पकोड़ा रेसिपी

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 200 gm Indian cottage cheese (paneer)
• 2 cups fresh makki (corn)
• 1 cup bengal gram flour (besan)
• 2 tbsp ginger-garlic paste
• 2-3 green chillies finely chopped
• 1/2 tsp crushed cumin seeds
• 1/2 cup milk
• 1/2 tsp red chilli powder
• 1/2 tsp dry mango powder (amchoor)
• Salt to taste
• Fresh coriander leaves finely chopped
• Oil to deep fry

How to make Makki Paneer Pakora :

1. Crush the corn in a blender and grate the paneer in a big bowl.
2. Heat 2 tbsp of oil in a pan and add green chillies along with ginger-garlic paste.
3. Saute for few seconds and then add crushed corn.
4. Stir fry for few seconds and adjust with the salt.
5. Add milk and mix until it looks a creamy and fluffy texture.
6. Allow the corn to cool aside after they are done.
7. Mix the grated paneer and remaining ingredients with the corn mixture.
8. Also add besan and knead with your hands until it reaches to a binding consistency.
9. You can add more amount of besan to bind the pakore very well.
10. Apply some oil in your hands and try to make the even sized balls.
11. Heat good amount of oil and deep fry the pakoras on medium high flame till turns golden brown.
12. Remove on oil absorbent paper to soak the excess oil.
13. Serve immediately with coriander chutney and tomato ketchup.

Home made Paneer : हैल्दी पनीर बनाएं घर पर

Preparation time: 2 minutes
Cooking time: 10-12 minutes
Servings: About 400 gm Paneer

Ingredients:

• 2 liter/4 big cups condensed milk
• 1/2 tsp lemon juice or
• 1/10 tsp vinegar

Make Paneer at home:

1. Boil the milk in a big vessel.
2. While boiling add either lemon juice or vinegar.
3. Stir continue and mix very well.
4. After few minutes, the milk will start curdling, at this moment turn the gas off.
5. Keep the milk aside for 10-15 minutes.
6. Take a clean muslin cloth and pour the milk on it.
7. Tie a tight knot to the cloth and squeeze out the whole water.
8. After the water will fully get drained, the milk will form in a block of paneer.
9. Keep the cloth (in which paneer is made) under any heavy weight.
10. Your healthy homemade paneer is ready to make several other dishes.

Tips:

1. Citric acid also can be used for making paneer and if you are using citric acid then dissolve it in water well in advance before adding into the boiling milk.
2. The water of paneer should not be thrown out, as it can be used for making various gravy recipes, parathas and chapatis.
3. It is always preferable to use condensed milk to make delicious homemade paneer.

Idli Fry Recipe : इडली फ्राई रेसिपी

Prep Time: 1 minute

Cook Time: 4 minutes

Total Time: 5 minutes

Yield: 16 pieces

Serving Size: 4 pieces

Calories per serving: 150

Fat per serving: 7g

Ingredients

• 4 Idli's
• Some Oil for Frying
• pinch of chaat masala
• pinch of red chili powder
• pinch of garam masala

Instructions

1. Take Idli's and Cut them in medium size pieces. 
2. Make sure not to make them too small or they may break while frying.  
3. Fry Idli's for 2 minutes at high heat till they are golden brown 
4. Take out Idli's and put them on tissue paper to remove excess oil from them  
5. Sprinkle a pinch of red chili powder, chat masala and garam masala over fried idlis. 
6. Serve with chutney.

 You may sprinkle your favorite masala and Bikaji Bhujia on top of it for variations. Fry idli's on high heat so that it absorb less oil.

RAGADA PATTICE RECIPE : रगड़ा पेटिस

Servings : 4-5
Cooking time : 30 minutes or so

Ingredients:

Ingredients for ragda :
1 cup dried white peas
1 small onion (finely chopped)
1 tsp green chili paste
1/2 tsp ginger – garlic paste
1/2 tsp mustard seed
4-5 curry leaves
Pinch of asafetida
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black salt
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala

Ingredients for pattice :
5 medium potatoes (boiled)
2 green chili (cursed fine)
1 tsp ginger (grated)
1 tbsp oil
1 tsp corn flour
2 tbsp dry bread crumbs
1/4 tsp turmeric powder
Salt to taste
Oil(shallow fry patties)

Ingredients to garnish :
1 cup sev
1 tsp chaat masala
2 onions (finely chopped)
1/2 cup green coriander chutney
1/2 cup tamarind chutney

How to make ragada pattice:

• Method for making ragda:
• Wash and soak dried peas in water for 8-10 hours or leave it over night.
• Drain soaked peas and transfer them to pressure cooker, add four cups of water, salt and a pinch of soda. Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later.
• Heat oil in a wok, add mustard seed, curry leaves and asafetida. When mustard seed starts to splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent.
• Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well.
• Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well.
• Let the mixture cook over medium flame for 10 minute until gravy turns thick.
• Method for making pattice :
• Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs, and turmeric. Mix all the ingredients well.
• Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties.
• Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil.
• Fry until potato pattice are crisp and golden brown on both sides.
• Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with tamarind chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it.
• Serve hot. 

Note : To add more flavor and taste, sprinkle with Bikaji Bhujia and enjoy.

Chatpati Aloo Chat | चटपटी आलू चाट

Ingredients
Serves: 4 

• 1 big potato boiled and cut into small cubes
• 1/4 cup pomegranate seeds
• 2 tblsp spicy green chutney
• 2-3 tblspn sweet chutney
• 4 tbspn sev
• 4 tblspn spicy groundnuts
• black salt or kala namak as per taste
• Bikaji Bhujia 

• corriander leaves
• 1 tspn chiili powder
• 1 tspn chat masala powder
• 1 tomato cut into small pieces
• 1 big onion cut into small pieces
• 1/4 cup sprouts ( can be green gram, channa dal etc)

Directions
Prep:30min  ›  Cook:15min  ›  Extra time:10min other  ›  Ready in:55min 

1. Boil the potato and cut into small cubes
2. mix all the above ingredients in a bowl and serve with Bikaji Bhujia on top and few pomegranates seeds on top

Chole Chaat Recipe : छोले चाट रेसिपी

Prep. Time - 15 Min.
Cooking Time - 15 Min.
Servings - 4

Ingredients -

• Olive oil spray
• 1 large red onion, halved, thinly sliced
• 1-2 long fresh green chillies, finely chopped
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 2 x 420g cans no-added-salt chickpeas, rinsed, drained
• 400g can chopped tomatoes
• 125ml (1/2 cup) water
• 1 bunch English spinach, trimmed, shredded
• 1 teaspoon white sugar
• Fresh coriander sprigs, to serve
• 4 roti breads, warmed, to serve 

1. Step 1
   Heat a large saucepan over medium heat. Spray with oil. Sauté onion, stirring occasionally, for 5 minutes or until soft. Add chilli, ginger, garam masala and ground coriander. Cook, stirring, for 1-2 minutes or until aromatic. Add chickpeas and stir to coat. Stir in tomato and water until combined. Simmer, stirring occasionally, for 10 minutes or until mixture thickens. Stir in spinach and sugar until well combined.
2. Step 2
   Season with salt and pepper to taste. Top with fresh coriander and serve with roti.
   
   
   Note : You can also serve chole chaat by sprinkling Bikaji Bhujia for more taste.

Energy 1618kJ	Fat saturated 1.00g
Fat Total 5.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 61.00g	Dietary Fibre 13.00g
Protein 18.00g	Cholesterol -
Sodium 711.07mg

All nutrition values are per serve.

Bikaji Sev Puri Recipe

Ingredients:

10 - Flat Puris (crisp)
1 cup Fine Bikaji Sev/Bikaji Bhujia
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

How to make sev puri:

• Arrange the puris on a plate make a hole in each puri in the centre.
• Fill with a few chopped boiled potato cubes.
• Add about 1/4 tsp of tamarind and green chutneys in each.
• Sprinkle cumin powder, salt, red chilli powder.
• Sprinkle finely chopped onions.
• Then generously sprinkle Bikaji sev/Bikaji Bhujia all over the puris.
• Garnish with finely chopped coriander.
• Serve fresh..

Paneer Tikka Roll

Paneer tikka kathi rolls are ver popular Indian street food these days. Paneer is marinated in yougurt and spices, sauted and then wrapped in roti. It is a very delicious as well as a nutritious recipe. Here is a step by step guide for how to make paneer tikka kathi roll.

Ingredients:

1 Cup Paneer (cubed)
1/4 Cup Tomatoes (diced)
1/2 Cup Capsicum (diced)
1 tsp Oil

For marination
1/2 Cup thick Yogurt (whisked)
1 tsp red Chilly Powder
1/4 tsp Turmeric Powder
1 tsp Ginger-garlic paste
1/4 tsp Gram flour or besan
1/2 tsp Chaat Masala
1/2 tsp Kasuri Methi
1/2 tsp Garam Masala Powder
Salt to taste

For the roti or wraps
1 Cup Flour (Maida)
1/4 Cup Milk
Salt to taste

For the roll
1/2 cup Green chutney
1 onion sliced
Chat masala for garnish

How to make paneer tikka kathi roll:

• To make the rolls : Mix the flour,milk and salt in a vessel. Now using little water knead a soft dough. The dough should neither be too stiff nor too soft.Keep it aside for 15 mins.
• Knead the dough and divide it into equal parts and roll out thin rotis.
• Heat tawa and cook the rotis (ready 3/4 cook) on both sides. Keep aside. Don't cook the roti completely otherwise while assembling the wrap they will get very crisp and dry.
• To make the stuffing: Mix all the ingredients of marinate well and then add paneer cubes. Let the paneer marinate for 15-20 minutes.
• Heat oil in a pan and fry capsicums for 2-3 minutes.
• Now add marinated paneer and saute for 5-6 minutes on medium flame stirring occasionally. Now add tomatoes and saute for another minute.
• Remove from heat.
• To make a roll: Take a roti and spread some green chutney in the center, then put the paneer-capsicum-tomato stuffing evenly in the center. Sprinkle thinly sliced onion and some chat masala. Now fold /14 of the roti horizontally from the lower side and then roll the roti vertically tightly ensuring that no stuffing falls out.
• How to serve: Heat the roll on the tawa. Then wrap each roll in a aluminium foil and then cut diagonally from the center into two pieces. Arrange on a platter and serve with tomato and green chutney.

• Note :
  1. You can use whole wheat flour (Atta) to make healthy wraps.
  2. You can use non stick to cook the paneer and avoid oil.
  3. You can use low fat yougurt for the marination.
  4. You can substitute paneer with low fat paneer.

MOTICHOOR LADOO RECIPE

Ingredients:

1/3 cup milk (doodh)
1tblsp pistachios (pista)
few drops orange (santra) colour
pure ghee for frying
1tblsp raisins (kishmish)
a pinch baking powder
1/2 kg sugar (cheeni)
1/2 kg bengal gram flour (besan)

Making of motichoor ladoo:

• Sieve gram flour with baking powder so that it mixes well.
• Mix in 2 tblsp of melted ghee and enough water to make a batter of thick consistency.
• Heat up ghee in a kadhai and with a perforated (holes) spoon drop boondis in ghee.
• Rub the batter on the spoon with holes so that small drops of batter drop in oil, simultaneously tap the spoon on the rim of kadhai also.
• Fry boondis till golden brown, remove and keep aside.
• Meanwhile make three string (3 tar ki chashni) consistency sugar syrup mix in colour.
• Put the fried boondis in this syrup, mix in the raisins and cut pistachios.
• When mixture cools down slightly use buttered hands to make ladoos.

Chana Masala - Recipe for Home

Chana Masala
 
Ingredients
3 medium onions, sliced in rings

2 tsp of cooking oil or spray
3-4  cloves garlic, minced
3 cups vegetable broth
2 tbsp. tomato paste
1 cup diced tomatoes
1/4 cup garam masala (you can make your own if you cannot find any in your local stores)

3 cans chickpeas, drained
juice from 1/2 lemon
pinches of salt, black pepper, cumin, and ginger
cilantro for garnish
Directions

Add a little oil to a large, non-stick skillet over medium-high heat.  Once hot, add the onions.  Reduce the heat slowly, stirring the onions occasionally.  If they begin to dry out or burn, add water.  (This “sweating” process reduces the need for more oil).

After 10 minutes, add the garlic and spices.  Cook for another 4-6 minutes, allowing aromatics to “bloom.”

Add broth, diced tomatoes and tomato paste.  Bring to a boil.  Check mixture for flavor–add more spices and salt if necessary.

Pour the mixture into the slow cooker and stir in the chickpeas. *

Cook on low for 6 hours.

* Cooking this covered over low heat for 60-90 minutes on the stove-top could work as well.