GROUNDNUTS PAKODA

GROUNDNUTS/PEANUTS - 1 CUP
BESAN/GRAM FLOUR - 1/4 CUP
RED CHILLI POWDER - 1TBSP
TURMERIC POWDER - 1/2 TSP
SALT - TO TASTE
OIL -TO FRY
GARAM MASALA POWDER - 1/2 TSP (OPTIONAL)
GARLIC PODS (CHOPPED) - 1 TSP (OPTIONAL)

TAKE A BOWL ADD GROUNDNUTS AND 1/2 CUP ADD WATER.DRAIN WATER AFTER 1 MIN.ADD BESAN MIX WELL, ADD ALL THE INGREDIENTS ONE BY ONE AND MIX WELL.HEAT OIL IN A KADAI AND ADD GROUND NUTS MIXTURE AND FRY THEM.

ONION PAKODA

ONION (CHOPPED) - 2 NOS

BESAN - 1CUP

GREEN CHILLIES (CHOPPED) - 2 TBSP

SALT - TO TASTE

OIL - TO FRY

TAKE A BOWL ADD CHOPPED ONIONS AND SALT,MIX WELL FOR 1MIN.NOW ADD BESAN IN SMALL QUANTITIES AND MIX WELL TILL YOU GET PAKODA CONSISTENCY DOUGH.WATER THAT COMES WHILE MIXING ONIONS,SALT IS ENOUGH TO MAKE DOUGH AND BESAN QUANTITY MAY VARY.NOW ADD GREEN CHILLIES AND ONCE AGAIN MIX WELL.HEAT OIL IN KADAI AND MAKE PAKODAS AND DEEP FRY THEM.SERVE HOT.FOR GARNISHING,ADD CURRY LEAVES IN HOT OIL AND PUT OVER PAKODAS.

MAIDA BESAN CAKE

BESAN - 1 CUP

MAIDA - 1 CUP

DALDA/VANASPATHI - 2 CUPS

SUGAR - 2 CUPS

CASHEW NUT (CUT TO SMALL PIECES) - 2 TBSP

ELAICHI POWDER - 1TSP

VANILLA ESSENCE - A FEW DROPS
WATER - 1/2 CUP

PUT KADAI ON STOVE AND ADD DALDA.AFTER IT DISSOLVES ADD BESAN,MAIDA AND FRY TILL RAW SMELL GOES OFF.IN ANOTHER KADAI TAKE SUGAR AND ADD WATER AND MAKE ONE STRING CONSISTENCY SYRUP.NOW ADD MAIDA,BESAN MIXTURE TO SUGAR SYRUP.NOW ADD ELAICHI POWDER,CASHEWNUT PIECES,VANILLA ESSENCE AND STIR THE MIXTURE CONTINUOUSLY TILL IT LEAVES SIDES OF KADAI.BEFORE THAT TAKE A PLATE APPLY GHEE TO IT.WHEN THE MIXTURE IS READY TRANSFER IT TO THE GHEE APPLIED PLATE.AFTER 2 MINS CUT TO SMALL PIECES LIKE MYSORE PAK.

BREAD POTATO ROLLS

BOILED POTATOES - 1 CUP
BREAD SLICES - 3 or 4 NOS
BESAN - 3 TBSP
GARAM MASALA - 1TSP
GARLIC GINGER PASTE - 1 TSP
RED CHILLI POWDER - 1 TSP
GREEN CHILLIE PASTE - 1/2 TSP
SALT - TO TASTE
OIL - TO DEEP FRY

MASH BOILED POTATOES.TO THAT ADD BREAD SLICES AND MASH WELL AGAIN.NOW ADD  BESAN,GARAM MASALA, G G PASTE,RED CHILLI POWDER,GREEN CHILLI PASTE,SALT AND MIX WELL.NOW TAKE SMALL LEMON SIZED BALLS AND MAKE ROLLS.HEAT OIL IN KADAI AND DEEP FRY ROLLS IN OIL TILL GOLDEN BROWN.SERVE WITH TOMATO SAUCE.

PALAK CABBAGE PAKODI

GRAM FLOUR/BESAN - 1 CUP
RICE FLOUR - 1/2 CUP
PALAK / SPINACH - 1/2 CUP (CHOPPED)
CABBAGE - 1/2 CUP (CHOPPED)
RED CHILLI POWDER - 2 TSP
GREEN CHILLI PASTE - 1 TSP
SALT -TO TASTE
GINGER GARLIC PASTE - 1 TSP
COOKING SODA - 1TSP
OIL - TO FRY
WATER -TO MAKE DOUGH

TAKE A BOWL ADD ALL THE INGREDIENTS ONE BY ONE,MIX WELL AND BY ADDING WATER MAKE THE MIXTURE TO PAKODI DOUGH CONSISTENCY.HEAT OIL IN A KADAI AND MAKE PAKODIS AND DEEP FRY TILL IT TURNS TO GOLDEN BROWN.SERVE HOT WITH TOMATO SAUCE. 
 

RAW BANANA KOFTA

RAW BANANA (BOILED)- 2 NOS

GRAM FLOUR/BESAN - 2 OR 3 TBSP

ONIONS - 1/2 CUP(CHOPPED)

GINGER GARLIC PASTE - 1TSP

TURMERIC POWDER - 1/2 TSP

SALT - TO TASTE

OIL - 3 OR 4 TBSP

FOR MASALA PASTE:

ONION - 1 NO

CLOVES - 2 OR 3

ELAICHI - 2 

CINNAMON STICK - 1/2 "

GARAM MASALA - 1/2 TSP

RED CHILLIES - 5 OR 6

KHUS KHUS/GHASA GHASA - 1 TSP

CORIANDER SEEDS - 1 TSP

TAKE A PRESSURE COOKER ADD 1/2 CUP WATER AND PUT RAW BANANAS AND BOIL FOR 1 WHISTLE.THEN COOL THE COOKED RAW BANANAS AND TAKE BOILED RAW BANANAS IN A BOWL AND MASH WELL.TO THAT ADD BESAN,MASALA PASTE 1 TSP,GINGER GARLIC PASTE 1/2 TSP,SALT,TURMERIC POWDER AND MIX WELL.NOW HEAT OIL IN KADAI AND MAKE SMALL BALLS OF RAW BANANA DOUGH FRY IN OIL TILL GOLDEN BROWN COLOUR.TAKE ALL FRIED BALLS TO A BOWL.

IN ANOTHER KADAI HEAT 3 OR 4 TBSP OIL ADD MASALA PASTE (2 TSP),GARLIC GINGER PASTE (1/2 TSP),CHOPPED ONIONS,TURMERIC PASTE,SALT AND FRY TILL ONIONS TURN TO LIGHT BROWN COLOUR.NOW ADD REQUIRED AMOUNT OF WATER (1 CUP) AND BOIL FOR 10 MINS.ADD FRIED RAW BANANA BALLS AND BOIL FOR ANOTHER 10 -15 MINS.SERVE WITH FRIED RICE,PULAO OR NORMAL HOT RICE. 

 

SWEET SAMOSA

BOMBAY RAWA - 2 CUPS

MAIDA - 1 CUP

MILK - 1 CUP (BOILED AND CHILLED)

GHEE - 2 OR 3 TSPS

POWDERED SUGAR - 1 CUP

KHOVA - 1 CUP

ALMONDS(CUT TO SMALL PIECES) , KISSMISS - 10 -15 NOS (EACH)

OIL - TO FRY

TAKE A BOWL ADD RAWA, MAIDA, GHEE, SUGAR MIX WELL AND NOW BY ADDING MILK MAKE IT AS CHAPPATI DOUGH.SOAK DOUGH FOR 1 HOUR.

FOR STUFFING, TAKE KHOVA( PALA KHOVA),ALMONDS,KISSMISS IN A BOWL AND MIX THOROUGHLY.NOW TAKE LEMON SIZED DOUGH AND MAKE SMALL PURIS AND PUT STUFFING AND MAKE SAMOSAS AND DEEP FRY IN OIL.