Bread Rolls Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 8 Pieces

Ingredients

4 medium potatoes

2 tbsp fresh or frozen green peas (boiled)

8 bread slices (white or brown)

1/2 inch ginger, finely chopped

2 green chillies, finely chopped

1/2 tsp mustard seeds

Few curry leaves

1/4 tsp turmeric powder

1/4 tsp chaat masala powder

Fresh coriander leaves, finely chopped

Cooking oil for deep frying

Salt to taste

Instructions

Boil the potatoes, peel and place in a big bowl. Mash the boiled potatoes and keep aside.

Heat 1 tsp oil in a pan, add mustard seeds and curry leaves. Mix ginger along with green chillies and saute continue on low flame. Add mashed potatoes, green peas, salt, turmeric and chaat masala powder. Mix well and leave for 2 minutes, until spices are well blended with potatoes. Garnish with good amount of chopped coriander leaves and keep the mixture aside. 

Take 8 bread slices, and trim them from the edges. Soak in water just for a few seconds, press firmly and squeeze out the water. (Tip: Be very carefully while soaking the bread slices in water and do not dip them fully else they will break and it will be difficult to fill the stuffing inside it). 

Now Put 1-2 tsp of prepared mixture in each bread slice and carefully fold it. You may seal the edges either with water or with flour. Heat good amount of oil in a frying pan and deep fry bread rolls, till turn crispy and light browned. 

Drain on oil absorbent paper napkins to remove the excess oil from it and serve with Chutney and Tomato Ketchup.

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

Rasgulla Recipe

Ingredients
Serves: 6 

• 1 litre cow's milk
• 1/2 teaspoon citric acid dissolved in 1/2 cup water
• 1 teaspoon maida flour
• 1 cup sugar
• 3 cups water
• a few drops rose essence
• a few slices almond

Directions
Prep:2min  ›  Cook:50min  ›  Ready in:52min 

1. To make chena (paneer) bring milk to a boil in a heavy-bottom pan. Bring it to a seam, let it cool down and bring the heat up again to boil. Add citric acid. Stir constantly. When milk curdles, remove pan from heat and leave covered for 15 minutes.
2. Place thin piece of cloth on the bowl. Pour curdled milk into muslin and strain. Gather up the corners and tie it up to hang it to let the water drain out. Squeeze out as much water as possible. Put some heavy wheight on it to drain excess liquid. Keep it over night or as long as possible.
3. Place chena on a plain surface and knead it to make it as soft and smooth as possible (approximately for 5 minutes). Add flour and continue kneading till all grains disappear.
4. Put sugar and water in wide mouth pan and place it on high heat. Stir till sugar melts.
5. Start forming little balls with the chenna. When the syrup is boiled and sugar is melted, put each ball one at a time in the syrup. Leave some space for the rossogollas to swell. They will double in size.
6. Keep the pan covered and in low for 45-50 minutes. Check the rossogolla. Taste one to make sure it is properly done. Switch off the gas. Serve it hot or at room temperature. Add a little rose essence if you like it. Garnish with almond slices.

Shortcut

Use a food processor to knead the chena.

Orange and Almond Syrup Cake

Ingredients

• 3/4 cup self-raising flour
• 1/2 cup caster sugar
• 1/2 cup almond meal
• 1/4 cup orange juice (see note)
• 2 tablespoons vegetable oil
• 1 egg, lightly beaten
• 1/4 cup milk
• Double cream, to serve

Orange syrup

• 1 cup orange juice (WE used bottled fresh orange juice to save time.)
• 1/3 cup caster sugar 

1. Step 1
   Grease a 7cm-deep, 8cm x 19cm microwave-safe silicone loaf pan. Line base and sides with baking paper.
2. Step 2
   Combine flour, sugar, almond meal, orange juice, oil, egg and milk in a bowl. Pour into prepared pan. Microwave on HIGH (100%) for 6 to 7 minutes or until top is firm to touch.
3. Step 3
   Meanwhile, make Orange syrup: Combine the orange juice, sugar and 2 tablespoons cold water in a saucepan over medium heat. Bring to a simmer, stirring occasionally. Simmer for 2 minutes.
4. Step 4
   Turn cake out onto a baking paper-lined wire rack over a tray. Drizzle half the syrup over the top of the cake. Serve cake warm with remaining syrup and a dollop of cream.

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.

GOL MATTHI RECIPE

Ingredients:

2 cup Maida (unbleached flour)
1/4th cup fine Semolina (Sooji / Rava)
2 tsp Salt
1/2 tsp whole Black Peppercorns (coarsely cracked)
1/8th tsp Baking Powder
2 tblsp Curd / Plain Yogurt
7 tblsp warm Water
4 tblsp melted Ghee / Oil
Ghee / Oil for deep frying

How to make mathri:

• Mix the flour, salt ,cracked pepper and baking powder in a bowl.
• Add the ghee and rub between your palms until it takes the form of breadcrumbs.
• combine the curd with water and and form a pliable but firm dough using this liquid.
• Cover with the damp cloth and set aside for 30 minutes.
• Divide the dough into small balls and roll out all the balls.
• Heat the ghee / oil in a kadhai or deep-frying pan.
• Fry the rolled mathris in a batch over moderate heat.
• Do not allow the rounds to become brown, they should remain pale gold in color.
• Remove and drain on paper towels.
• Repeat the process for frying all mathris.
• Well sealed, they will keep for 2-3 weeks.
• Note : after frying is completed, allow the oil to cool for 15 minutes and, while still warm, strain through a fine sieve to remove any bits of flour.
• Oil can be further used.

Chocolate Chip Cookies

Preparation Time: 15 Minutes

Cooking Time: 12 Minutes

Ready In: 1 Hour 40 Minutes

Servings: 72

Ingredients:

4 1/2 cups all-purpose flour 2 tea-spoons baking soda 2 cups butter, softened 1 1/2 cups brown sugar 1/2 cup white sugar 2 (3.4 ounce) instant vanilla

pudding mix 4 eggs 2 tea-spoons vanilla extract 4 cups semisweet chocolate chips 2 cups chopped walnuts (optional)

 

Directions:

1.	Pre-heat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.	In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.	Bake for 10 to 12 minutes in the pre-heated oven. Edges should be golden brown.