Potato Croquettes

Ingredients:
2 Russet potato boiled and mashed
1 egg yolk
1/4 Cup green onions, finely chopped
3/4 Cup All purpose flour
1/2 Cup Grated Parmesan cheese
1/4 Cup Grated Cheddar Cheese
1/2 cup Italian Bread crumb
2 Tbs Sour cream
1/2 Tsp Garlic Powder
1 egg
1/4 Cup milk
Salt to taste
Black pepper to taste

Preparation:
Combine mashed potato, egg yolk, onion, salt, pepper, garlic powder, cheese, sour cream  in a large bowl. Roll heaped tablespoons of mixture into golf size balls.

Place flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg mixture then coat in breadcrumbs.


Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Transfer to a plate lined with paper towel. Serve with choice of your dipping sauce.

Aloo Phulokobi Chips(Cauliflower and Potato Fries)

Ingredients:
1/2 of Large head cauliflower cut into long thin pieces
1 Large Potato cut into fries shape
1/2 tsp soy sauce
2 Tbs Arrowroot  powder
1/2 Tbs Ginger garlic paste
1/2 Tsp Turmeric powder
Chili powder to taste
Salt to taste
Oil for frying
Food coloring (Optional, I totally avoid adding food coloring to my food . But if you use quite often then go ahead add pinch of it.)

Preparation:
Heat oil on medium high heat.
Pat dry both potato and cauliflower with a paper towel.
The add all the ingredients one by one to it. Mix them properly.
If you find the mixture too dry then only add 1tsp of water and mix. and leave for few minutes.
Deep fry the potato and cauliflower mixture until gets golden brown and crispy.
Serve with rice or choice of your entree.

Spicy Potato for Samosa (Aloo Bhaja for Singada)

Ingredients:
2 Large Red Potato diced
1/4 of  Red Onion diced
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/2 Tsp Cumin Powder
1/2 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
Red Chili Powder to taste
Salt to taste
Oil

Preparation:
In a saute pan heat up some oil on medium heat then add Cumin seeds and mustard seeds.
Allow them to splutter, then add onion sand saute for few seconds until it starts to get transparent.
Then add potato and all the spices. Cover and cook until potato is done. It will take 15 to 20 minutes to cook.
You can use this as filling of Samosas, or you can simply have it with rice or chapati.

Samosa or Singada

Ingredients:
1 Cup All purpose flour
1 Tbs Vegetable Oil and more for frying samosa
1/2 Tsp Kalonji
Water as needed
Salt to taste
Spicy Potato or Aloo bhaja for stuffing

Preparation:
In a food processor put all purpose flour , 1 Tbs oil and salt give it a good mix until all the oil get well incorporated into the flour. You can mix this oil and flour on your hand by rubbing the flour with both of your palms.
Then transfer into a bowl add kalonji and mix it well.
Add water and knead into a smooth dough then wrap the dough in a plastic wrap keep aside for 10 -15 minutes.
Divide the dough into smaller portions. The roll the dough into thin oval shape.
Cut into 2 halves. Brush water along the diameter.
Overlap the two edges to make a cone. Place a tablespoon of the potato filling into the cone.
Brush water around the top edge and seal.
Deep fry the samosas on medium to med high heat until light brown.
Serve with tomato sauce or any chutney of your choice.

Dahi Vada or Dahi Bara

Ingredients:
For Vada:
1 Cup Urad daal
Oil to fry
Salt to taste

For Dahi :
1 lb Yogurt
1 tsp Roasted Cumin powder
1/2 tsp Chat Masala
Red chili powder to taste
Salt to taste
Water

For Tempering:
2 Tbs vegetable oil
1 tsp mustard seeds
2-3 Dry whole red chilies
Pinch of Asafoetida
Handful of Curry leaves


Preparation:
For Vada 
Clean, wash and soak urad daal for 5-6 hours.
Grind it into smooth thick paste. Do not add too much water if needed add spoon by spoon. Remove the batter to a big bowl.
Now whisk the batter with your hand until the batter is light and fluffy.Take some water in a bowl and drop little batter into it. If the bater floats on the water then the batter is already gots fluffy and light.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Mean while make the yougurt mix.

For Yogurt :
Mix the yogurt and little water until it is smooth.Adjust the consistency of yogurt mixture to your choice. I want my yogurt little thinner consistency.
Add salt, red chili powder, chat masala and cumin powder.

For tempering:
In a frying pan, heat up oil add mustard seeds, when they splutter add red chili, asafoetida. remove the pan from heat then add curry leaves.After the curry leaves spluttered completely pour this tempering to the yogurt and  mix.

Its better to make the yogurt mix before frying the vadas.
So, now remove the vadas from the water squeeze gently in between your palms to drain out the water and pour the vadas now into the yogurt mix. Make the vadas in batches and repeat the process.

Serve the dahi vadas chilled or make Dahi vada Aloo dum(the famous odia chat).

Helathy Cauliflower Cheese Sticks

Ingredients

1 Large head Cauliflower,

2 Tbs Olive oil 

1 Tbs Lemon juice,

1  Tsp Garlic powder,

1/2 Tsp Black pepper 

1/2 Tsp Cajun seasoning

2 Tbs  grated Parmesan cheese

8 oz shredded Pepper jack cheese or your favorite cheese

2 Tbs sliced fresh Chives

Salt to taste

Directions

Preheat oven to 450. line a baking sheet with foil.

Trimmed of all green parts of cauliflower and cut through stem into 1/2 inch slices. This is your cauliflower sticks some parts will probably break off into flowers either use for another day or roast along with the cauliflower sticks.

In a bowl take olive oil and add lemon juice, garlic powder, cajun seasoning,crushed black pepper , and salt.

Brush cauliflower sticks all over with olive oil mixture.Roast in oven 25 to 35 minutes just until tender

Remove from oven sprinkle with parmesan cheese then the pepper jack cheese and finally the chives, return to oven to melt cheese about 5 minutes, carefully remove cheese sticks to plates or platter to serve.

Recipe courtesy www.allthecooks.com

Healthy Cauliflower Pizza Crust

Ingredients:
1 head (Small Head) Cauliflower
¼ cups Parmesan Cheese
¼ cups Mozzarella Cheese
¼ teaspoons Kosher Salt
½ teaspoons Italian seasoning
½ teaspoons Garlic Powder
Pinch of Garam masala or all spice powder
Red Pepper Flakes (optional)
1 whole Egg or 1-2 Tbs Breadcrumbs

Direction:
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone.
Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets—you don’t need much stem, just stick with the florets.
Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”.
Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel.
You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, italian seasoning (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), garam masala powder and a dash of red pepper if you want. Now add the egg and mix away. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.
Add however much sauce, cheese, and toppings you want. I’m not gonna give you measurements for this. You know how you like your pizza—so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!

Chicken Kabab

Ingredients:

1 Lb Mince chicken

1 Small Lime 

1/2 Tsp Chat masala

1 Tsp Ginger garlic paste

1/4 Tsp Coriander powder

1/2 medium onion finely chopped

Handful of coriander leaves finely chopped

Red chili to taste

Black pepper to taste

Salt to taste

Oil for shallow fry

Directions:

In a bowl take chicken, add lime juice, salt, red chili powder, black pepper, chat masala, ginger garlic paste and coriander powder and marinade for at least half an hour.

Then add chopped onion and coriander leaves to chicken mix all together.

When you’re ready, shape them into flat discs – I suggest about 6 cms in diameter, but not too thick.

Fry them on frying pan or on a griddle in batches in a tablespoon of oil, slowly on a low heat, so they don’t burn. 10 minutes on each side. Make sure the chicken is cooked through, and the surface of the kebabs is golden brown.

Eat in a sandwich with loads of chutney or ketchup, or with rice and cold yogurt or with salads.


Thanks Jhumi for sharing this recipe with me.

Tofu Burji (Scrambled Tofu)

Ingredient:
2 Slice of firm tofu
3-4 Tbs Parmesan cheese, grated
Handful of Mozzarella cheese
1/2 tsp Chili garlic sauce
1/2 tsp Black pepper
1 tsp oil
Handful of Spinach
1 crushed Garlic
4-5 Tbs chopped Onion
1/2 of Tomato chopped
3-4 Mushroom chopped 
Salt to taste

Direction:

Heat a non-stick over medium high heat add oil to pan .
Add garlic and saute for few seconds then add onion again saute until onion get transparent.
Then add tomato and meat masala and fry until tomato got mashed properly.

Add spinach ,mushroom, salt, pepper  saute until all get cooked well.
Crumble tofu using palm and add to the pan. Add chili garlic sauce mix all together.

Mix the cheese in a bowl and put over the dish . Give a quick mix and serve hot with rice or chapati.

Garlic Bread

Ingredients:
1 French Bread
1 Stick salted butter
5-6 Crushed Garlic cloves
1 Tbs Italian Seasoning
Grated parmesan cheese (optional)

Preparation:
On low heat melt butter and add crushed garlic to it.
Let the garlic mix in the butter but remember do not burn it. Then add italian seasoning saute it for few minutes.
Preheat oven to 300 degrees F (150 degrees C).
Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

Pizza Dough( Flour and Whole Wheat)

           

                 Flour Pizza Dough                                          Wheat Pizza Dough

Ingredients: 

For Whole wheat pizza Crust:

1 cups warm water

1 package (2 teaspoons) of active dry yeast

2 cups whole wheat

1 cup all-purpose flour

2 tbsp olive oil

2 teaspoons salt

1 teaspoon sugar

For basic pizza Crust:

1 cups warm water
1 package (2 teaspoons) of active dry yeast
3 cups all-purpose flour
2 tbsp olive oil
2 teaspoons salt
1 teaspoon sugar

Preparation:
In a bowl add warm water. Sprinkle on the yeast and let that sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

In a large bowl mix in the olive oil, flour/ wheat, salt and sugar.  Add water to the flour mix and knead until the dough is smooth and elastic, about 10 minutes. If the dough seems a little too wet, sprinkle on a bit more flour.

Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with damp cloth. Let sit in a warm place until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, and then place the bowl of dough in this warmed oven to rise.

After 1 hour remove the damp cloth from the dough and punch the dough down so it deflates a bit. Divide the dough in three parts. Form round balls of dough. Place each in its own bowl, cover with damp cloth and let sit for another 1 hour (or several hours longer, a longer rise will improve the flavor). 

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

For whole wheat pizza crust roll the dough slightly thinner then the flour crust pizza.

Healthy Spinach and Egg Pizzetta

Ingredients:

1 very large handful spinach

1 tablespoon Sour cream
1 garlic clove, finely chopped
1 small handful grated Parmesan
1 large golf-ball-sized piece pizza dough
1 small egg
1 small handful grated Mozzarella 
1-2 Mushroom thinly sliced
1/2 Tomato seeded
Flaky sea salt and black pepper

Directions: 

Preheat your oven to its highest setting (500°F or above). At the same time put a pizza stone or baking sheet in the oven to heat up.
Now you need to blanch your spinach. Take a very large handful (spinach reduces in volume dramatically when cooked) and plunge the leaves into boiling salted water for one minute.
Remove the spinach and plunge into ice-cold water. Squeeze dry and finely chop what will now be a smaller handful. 
Add the sour cream, garlic, parmesan, mushroom, a pinch of salt and pepper. Mix together to form a deep-green paste.
Roll the dough out to around 8 inches in diameter. (If using whole wheat dough try to roll it thin)
Evenly spread the spinach mixture over the pizza base making sure it is slightly raised at the edges, creating a tiny wall. Now put the tomato and sprinkle mozzarella cheese. Crack an egg into the center and place on your pizza stone in the oven for 6–8 minutes.
One minute before your pizza is ready, sprinkle over little Parmesan and  black pepper.
Please don’t overcook. It is essential that the egg is runny when served.

Chicken Momos

Ingredients:

For the covering

All Purpose Flour/ Wheat Flour- 1 cup

Salt to taste

Water as required 
In a bowl, mix the flour with salt and knead a soft dough adding water. Cover the dough with a damp cloth.
For Stuffing

1 lb Ground Chicken

½ cup Spring onion finely chopped

½ cup Cabbage finely chopped

½ cup Carrot finely chopped

1 tsp ginger finely chopped

½ tsp garlic powder or chopped garlic

2 tsp  Oyester sauce

½ tsp Soy sauce

2 tsp Sesame oil

1 egg

Handful of Coriander leaves chopped finely

Green chili finely chopped to taste

Salt to taste

Preparation:

Mix all the ingredients for the filling. Keep aside.

Apply oil lightly on the working surface. Take the dough and roll it out as thin as possible. Cut out 3″ diameter circles using a cutter or any round edged bowl. 

Spoon small portions of the filling to the center of the circle. 

Bring one edge to the other by making it half moon shaped and press the edge with a fork to seal it. Arrange the prepared Momos on a greased steamer. Cover with a lid and steam for about 10-15 minutes.

Serve hot with a sauce of your choice. 

Ideally the best accompaniment for this is the chili garlic sauce.

Pizza

Ingredients:

Pizza Dough: Makes  three medium pizzas 

1 cups warm water

1 package (2 teaspoons) of active dry yeast

3 1/2 cups all-purpose flour

2 Tbsp olive oil

2 teaspoons salt

1 teaspoon sugar

Pizza Ingredients 

Olive oil

Parchment paper (to slide the pizza onto the pizza stone)

Tomato sauce (purée) or marinara sauce

Mozzarella, shredded

Mushrooms, thinly sliced

Bell peppers, stems and seeds removed, thinly sliced

Black olives sliced

Chopped fresh basil

Preparation:

In a bowl add the warm water. Sprinkle on the yeast and let that sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

In a large bowl mix in the olive oil, flour, salt and sugar.  Add water to the flour mix and knead until the dough is smooth and elastic, about 10 minutes. If the dough seems a little too wet, sprinkle on a bit more flour.

Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with damp cloth. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours .After 1 hour remove the damp cloth from the dough and punch the dough down so it deflates a bit. Divide the dough in three parts. Form round balls of dough. Place each in its own bowl, cover with damp cloth and let sit for another 1 hour (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, and then place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F .

Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Else roll the dough with a pizza roller. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

  

Transfer prepared flattened dough to the parchment paper.  

Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

  

Place the parchment paper gently on the pizza stone. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Baked Chicken Sticks

Ingredients:

• 1/2 cup seasoned bread crumbs 
• 1/4 cup freshly grated Parmesan
• 3 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Red pepper to taste
• 4 boneless chicken breast halves, cut into 1/2-inch strips
• 1/2 stick melted butter
• Marinara sauce or ranch, for dipping

Directions

Preheat the oven to 350 degrees F.

In a pie plate or platter, combine the bread crumbs, Parmesan, Italian seasoning, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 30 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or with ranch.

Alternate way to make more crispy cook chicken strips at  425 degrees F  on a large cookie sheet, allowing heat to circulate all around & underneath, flip them after 15 minutes, and then cooked an additional 10, then under the broiler for 2-3 minutes. 

Anda Kabab

Ingredients

4 Hard Boiled Eggs Grated

1 Medium Size Onion finely chopped

4 Tbsp Finely chopped coriander 

2 Tbsp Corn flour 

Pinch of Kasuri methi (Dried Fenugreek)

1 Green Chilly finely chopped

1 Tbsp Ginger & Garlic paste

1/2 Tsp Garam masala

1/2 Tsp Chilly powder

1/2 Tsp Turmeric powder

1/2 Tsp Coriander powder

1/2 Tsp Meat Masala powder(or any of your favourite masala powder) 

4 Tbs Bread crumb

Salt to taste

Preparation

Mix all the above ingredient and keep the mixture aside for 30 minutes.

Make the mixture into your choice shape (round, cylindrical).

Shallow fry the egg mixture. 

Here you can grill the mixture or you can deep fry the mixture.

Serve hot with your choice of dipping sauce.

Corn Fritters with Indian Spice

Ingredient
Frozen corn-2cups
All Purpose Flour-2tbs
Corn Flour-2tbs
Gram Flour-2tbs
Ginger Garlic paste-1tbs
Red Chilly Powder to Taste
Coriander Powder- 1 tsp
Cumin Powder-1 tsp
Curry Masala- 1tsp
Egg-1 no.
Onion-2-3 tbs
Baking Soda- 1 pinch
Salt to taste
Oil for deep fry

Preparation
Defrost the corn completely. This is very important to defrost neither corn can loose out a lot of water while frying.
Add all the ingredient to the corn, and keep the mixture for 15 minutes. 
Heat the oil in a medium heat. 
With the help of a spoon put the corn into the oil and deep fry it.
Serve the fritters with you choice of dipping sauce.