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Ingredients –
- All purpose flour (Maida) – 1 cup
- Curd – 1/2 cup
- Vegetable oil – 1 tbsp
- Salt to taste
- Carom Seeds (Ajwain) – 1/2 tsp
- Finally chopped Vegetables – capsicum, onions and tomato
- Grated Cheese
- Pizza sauce
- Basil leaves (optional) for garnishing
- Oregano seasoning
- Chopped Olive (optional)
Method –
- Add curd, vegetable oil, carom seeds and salt into the maida.
- Mix well and with the help of warm water prepare a soft dough.
- Cover and keep aside for 20 minutes.
- Take small portion of the dough and shape them into small ball.
- Apply little oil on the surface and place the dough ball on it.
- Flatten the dough balls with a rolling pin to shape it like a circle.
- Do not make the pizza base very thin.
- Now Heat a pan on low heat.
- Use a Fork to make hole in the pizza base.
- Grease some oil into the pan.
- Place the pizza base onto a greased pan.
- Cover and cook on low heat.
- Once its ready, flip and apply pizza sauce spread it evenly.
- Now Sprinkle some cheese on the top.
- Sprinkle vegetables, chopped olives, seasoning and red chilli flakes (as per your taste).
- Cover and cook on low heat.
- Cook until pizza base is properly cooked and cheese has melted.
- Pizza is ready, garnish with basil leaves and serve hot.
- Repeat the same for rest of the dough to prepare more pizzas.
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Ingredients –
- Boiled potato –1
- Leftover rice – 1/2 cup
- Salt to taste
- A pinch of Black pepper
- Grated garlic – 1/2 tsp
- Bread crumbs for coating
- Italian seasoning – 1/2 tsp
- Vegetable oil for deep frying
- Grated Cottage cheese for stuffing
Method –
- Peel boiled potato and mash well.
- Add leftover rice, salt to taste, garlic, black pepper, Italian seasoning into the mashed potato.
- Mix everything together.
- Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
- Now flatten the balls in you palm, fill little grated cottage cheese.
- Close it evenly by rolling the ball in your hand and coat with bread crumbs.
- Repeat the same for rest of the dough and keep it in fridge for 15 minutes.
- Heat the oil in a pan/kadhai to medium heat.
- Drop the balls in heated oil, few at a time.
- Keep stirring until it turns golden in color.
- Once ready, transfer into a kitchen or absorbent tissue.
- Cheese balls are ready to serve…
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Ingredients –
- Bread – 4 pcs (remove the edges of the bread)
- Boiled and mashed potato – 1
- Chopped onion – 1/2 cup
- Green peas – 1/2 cup
- Chopped coriander leaves
- All purpose flour (maida) – 1 tbsp
- Carom seeds (ajwain) – 1/2 tsp
- A pinch of Turmeric powder
- Garam masala powder – 1/2 tsp
- Salt to taste
- Whole cumin seeds – 1/2 tsp
- Chopped chilly as per your taste
- Vegetable oil for deep frying
Method –
- Add 1 tbsp oil into the pan on medium heat.
- Add cumin seeds, cook for few seconds.
- Add chopped onion, cook for few minutes.
- Add peas, mashed potato, carom seeds, turmeric powder, chilly, garam masala & salt to taste.
- Mix well and cook for 2-3 minutes.
- Add chopped coriander leaves, mix well & turn off the heat.
- Add little water into the all purpose flour, make a thin paste.
- Using a rolling pin flatten the bread slices.
- Cut each slices diagonally, slightly cut the
top edge of each halves.
- Apply paste on the edges to seal the samosa.
- Make a cone, add little stuffing into the cones.
- Apply paste and fold the edges a bit to seal the samosa.
- Repeat the same process for rest of the bread slices.
- Keep a aside for 10 minutes. This will also allow the samosa pocket to seal properly.
- Heat the oil in a pan / kadhai to medium heat.
- Fry all the bread samosa in the heated oil.
- Keep stirring until it turns golden in color.
- Once ready, transfer the fried samosa into a kitchen or absorbent tissue.
- Fry all the bread samosa in the same way.
- Bread samosa is ready, serve with tomato ketchup.
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Ingredients –
- Lengthwise sliced Capsicum /bell pepper (you can use any color of capsicum)
- Shredded cabbage
- Onions thinly sliced
- Lengthwise sliced carrot
- Rice flour –2 tbsp.
- Besan /chic flour – 4 tbsp.
- Salt to taste
- Lemon juice – 1 tbsp.
- Ginger – garlic paste or crushed –1/2 cup
- Ajwain /carom seeds –1 tsp.
- Turmeric powder –1 tsp.
- Red chilli powder or green chilli (as per your taste)
- Oil for deep frying
Method –
- Add all the ingredients into a bowl and with the help of water prepare the dough.
- Dough should be thick enough so that the vegetables are coated evenly.
- Adjust salt if needed and keep aside for 10 minutes.
- Heat oil in a pan /kadhai on medium heat.
- Take small portion of the dough and gently drop in hot oil.
- Keep stirring and fry on a medium heat until it turns light golden in color.
- Once ready, transfer fried pakoras to a kitchen or absorbent tissue.
- Repeat the same for rest of the dough.
- Mix Vegetable Pakora is ready, serve hot with chutney….
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Ingredients –
- Boiled potatoes – 3
- Salt to taste
- Grated Garlic – 1 tsp.
- Black pepper powder – 1 tsp.
- Grated Cottage cheese – 1/2 cup
- Italian seasoning –1/2 tsp.
- Corn flour/corn starch- 2 tsps.
- Vegetable oil for deep frying
Method –
- Peel all the potatoes and use a grater to grate the potatoes.
- Add all the ingredients into the grated potatoes.
- If you want you can add chopped green chilli or red chilli powder.
- Mix well, knead to a soft dough and adjust salt if needed .
- Soft Dough is ready.
- Grease the surface with oil.
- Flatten potato dough nicely and cut the flattened dough evenly into square shapes.
- Repeat same for rest of the potatoes.
- Heat oil into the pan/kadhai on medium heat.
- Place potatoes cube into the hot oil gently.
- Keep tossing and flipping the potatoes.
- Fry until it becomes crispy and brown in color.
- Garlic potatoes are ready, transfer to a kitchen or absorbent tissue.
- You can serve garlic potatoes with tomato ketchup.
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Ingredients –
- Makhana (lotus seeds) – 50 gram
- Oil / Ghee – 1 tsp.
- Black pepper – 1/2 tsp.
- Salt or black salt to taste
- Curry leaves – 7-8
- Ground nuts or cashew nuts – 1 tbsp.
- A pinch of turmeric powder
Method –
- Heat a pan add oil, curry leaves and cook for few minutes on low heat.
- After few minutes add makhana on low heat for 8-9 minutes or till crunchy.
- Now add pinch of turmeric powder mix well.
- After 8-9 minutes turn off the heat and put the makhana into the bowl.
- Now heat a pan add ground nuts and roast for few minutes or till crunchy.
- Now Add roasted ground nuts into the bowl.
- Add black salt, black pepper and mix well.
- Fried Makhana is ready to serve or store in airtight container.
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Ingredients –
- Boiled sweet potatoes – 1
- Salt to taste
- Black pepper – 1-2 pinch
- Turmeric powder – 1-2 pinch (optional)
- Garlic paste or grated – 2 tsp.
- Chopped green chilly as per your taste
- Corn flour – 2 tbsp.
- Fresh chopped coriander leaves – 1/2 cup
- Peas or corn – 1/2 cup (boiled or frozen)
- Finely chopped onions – 1/2 cup
- Oil/Butter for shallow frying
- Bread crumbs for coating
Method –
- Peel and mash the potato in a bowl.
- Add all the ingredients, mix well and adjust salt and chilly as per your taste.
- Heat sufficient oil in the pan on medium heat.
- Take a portion of the mixture, shape into small ball and press lightly.
- Roll them in the bread crumbs till they are evenly coated from all the sides.
- You can use cookie cutter to shape them into different shapes.
- Place the cutlet in the frying pan.
- Shallow fry till both the sides are golden in color.
- Drain extra oils and place them on absorbent paper.
- Sweet potato cutlet is ready, serve hot with chutney.
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