INGREDIENTS: sweet corn(2cups) water (1n1/2 cups) egg(2) chilli powder black papper powder salt cornflour/maida
METHOD: atfirst add corns to water and boil for a few minutes.(packed corns are soft so dont need to boil more.) then drain the extra water in another bowl take 2 eggs,salt,black papper powder ,red chilli powder and cornflour.then mix it and make a thick batter. after that add the boiled corns. heat white oil in frying pan.then shape the mixture of corn like pakora n fry deeply. ur pakora is now ready to serve.serve it with tomato sauce n green salad. ++u can add fresh coriender leaves with it also.
Macaroni(boiled) – 1 cup (boiled in water along with little salt) Onion – 1 no (finely chopped) Tomato – 1 no (finely chopped) Salt – As reqd Chilly powder – As reqd Corn flour – 1 tsp Gram flour(Kadalapodi) – 6 tsp Water – As reqd Oil for frying
Method:
1)Heat oil in a pan or a kadai.
2)Saute onions and tomatoes.
3)Add boiled macaroni along with salt and chilly powder.
4)When done, allow it to cool.
5)Mix together gram flour or besan along with little salt, little chilly powder, cornflour and water to make a batter.
Ingredients: 1 cup frozen chopped Spinach 1/2 cup frozen peas 1/2 cup frozen french cut beans 1/2 cup chopped onions 2 green chilies finely chopped 2? ginger grated 1 large potato 1/2 cup plain breadcrumbs 1/2 tsp turmeric powder 1/4 tsp garam masala 1 tsp red chillie powder 1 tsp coriander powder A few curry leaves finely chopped Salt to taste Oil
Method: Defrost the frozen spinach in the microwave to break up the chunk.
Boil the potato, skin and keep aside to cool.
Heat 1 tbsp oil in a shallow pan, and fry the chopped onions. When the onions starts to brown, reduce the heat and add the salt, turmeric powder, garam masala, chillie powder and coriander powder and saute till all the spices are cooked. Add all the vegetables to the pan, increase the heat and cook till all the moisture is completely gone.
After the vegetables and the potato is cooled down enough to handle, mix the two together using your hand. if the mixture is too wet and soft, add some breadcrumbs till the mixture is strong enough to be held together on its own. Divide the potato-vegetable mixture into equal sized globes, and flatten with the palm to make patties.
Dip the patties in bread crumb, and shallow fry till they start to brown.
1 loaf Bread 1/2 cup grated Paneer (Cottage Cheese) 1 Tomatoes 1 Onions 2 Green chillies 1/4 tsp Red chilli powder Salt to taste Butter as needed Method: Chop onions, chillies and tomatoes. Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside. Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice. Put this in sandwich toaster until the bread turns crispy and brown. Serve with ketchup.
8 - 10 Bharawan Mirch (Pickle Green Chillies) Oil for frying For the filling: 1 Boiled Potatoes 1/2 tsp Red Chilli Powder 1/2 tsp Ajwain 1 tsp finely chopped Mint Leaves 1/4 tsp Ginger paste Salt to taste For the covering 1 cup Besan (Bengal Gram Flour) 3 tblsp Rice Flour 1/2 tsp Red Chilli Powder 1 Pinch Turmeric Powder 1 Pinch Soda Bicarb 1/4 tsp Ajwain
Method:
Wash, wipe and slit the chillies along the length. Remove the seeds from the chillies. Mix all the ingredients for the stuffing and fill it inside the chillies. Mix all the ingredients for the covering and add enough water to prepare a thick batter. Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color. Serve hot with tamarind chutney and hari chutney.
