Mumbaiya Bhel

Sabudaane ki Khichdi

Shaam ka Nashta - Poha

Hari Bhari Roti

Veggie Puffs

Hi everyone

After coming to US , i had missed Indian Bakery -patries and patties(that we call in India)but I dint know that I missed it too mush that I ll make it and I got hold of the recipie and wanted to try but Ihad know clues about pastry sheets but then one of my freind told me about it that we get in walmart so I got itand her they are ..we loved it.I hope you do it tooo...

Ingredients
1 pack pastry sheets
1 cup mashed potatoes
1 tablespoon chopped fresh cilantro
2 tablespoons water
2 green chili chopped
1 tbsp Amchoor powder
1 tbsp Garam Masala
1/4 teaspoon chili powder
Salt to taste

Process
Mix the mashed potatoes , salt , green chillies cilantro , amchoor pwder and chili powder into the bowl stir to mix well.
Thaw the pastry sheets after taking out from refrigerator.
Useda floured (corn flour)surface to make it thin if they are too thick .
Fill the mixture and make it in triangles.
Bake then fr 40 mins at 350 degrees .keep checking in between till they turn brown.
Serve with ketchup.

Bread Rolls

Hi Everyone
Yogesh was havinga craving to eat the bread rolls - ek dam Indian style fried stuff since some time so I had to make. but belive me..I (pretend to) watch my calories a lot is not a fan of fried stuff but I too enjoyed these.So hope you too..

Ingredients
4 tablespoons vegetable oil
1 cup mashed potatoes
1 tablespoon chopped fresh cilantro
2 tablespoons water
4 slices white bread
2 green chili chopped
1 tbsp Amchoor powder
1/4 teaspoon chili powder
Salt to taste

Process
Mix the mashed potatoes , salt , green chillies cilantro , amchoor pwder and chili powder into the bowl stir to mix well.


Sprinkle a few drops of water onto each slice of bread. Flatten the bread gently.
Spoon 1/4 of the potato mixture onto the slice of bread. Roll the bread into a cylinder. Seal the edges together by pinching the ends with your fingers, use more water if it is necessary to keep the bread sealed. Do the same with the remaining 3 slices of bread.
Pour the three tablespoons of oil into a large frying pan or wok. Heat the oil to a high heat. Place the bread rolls into the hot oil and fry until crispy.
Serve with sauce or tamarind chutney.

Upma

Hi Freinds
This isone of the most frequently used breakfast items - quick and easy.I use Gits/Priya mix sometimes also but making with sooji makes it really tasty and differnt in taste.Here is the recipie ,hope you will enjoi.

Ingredients
1 cup Rava / Sooji (Semolina)
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste

Process
Sift rava through a muslin / cheese cloth or very fine sieve.
Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
Add the daals : channa & urad & curry leaves to it and fry till they turn red.
Add onion, ginger and green chilies. Sauté for 2-3 minutes.
Add all the vegetables, turmeric & chili powder, and salt to taste.
Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
Add the fried rava to it stirring constantly till it becomes little thick.
Take off from the heat and lemon juice if desired.
Serve hot garnished with cashews and coriander.

Bhutte ka Kees

Hi Everyone
I did my college from Indore and food from Indore especially from Ankita and Nidhi's (my marwari freinds and my bestest freinds for life)made me a real fan of Indori Food.BeitBhutte ka Kees, Jirawan,Matar Patties and other food from Sarafa and Chappan Dukaan just reminds me of my beautiful young college days.So Bhutte ka kees is one of the delicacies which I never has anywhere so I love it...I hope you enjoy it too.

Ingredients:
Corn ears: 4
Green chillies: 2
Ginger: a half inch piece
Chickpea flour (besan): 2-3 teaspoons
Turmeric powder: ¼ teaspoon
Red chilly powder: ½ teaspoon
Coriander powder: ¼ teaspoon
Clove (laung): 3
Mustard seeds: ½ teaspoon
Oil: 2 teaspoons
Ghee: 1 teaspoon
Coriander (cilantro) leaves: a handful chopped fine
Dry coconut flakes (grated khopra): 1 tablespoon
Lemon: 1

Process
Grate Corn Cob leaving the centre hard part, Right Sweet Corn gives out loads of juice. (It looks yummy)
Once Ghee is heated Kadhai, Put Mustard Seeds,cumin seeds once done with spluttering put Ginger ,Green chilies and Curry leaves.
Put the grated corn and sauté it in the ghee for some time.
If it starts sticking to Kadhai, pour the milk along with turmeric ,coconut powder and salt.
Mix it properly. Let it cook with cover for about ten minutes, it looks fluffy when done. Garnish with coriander if required.