Prawn Pizza Burger

Ingredients:

200 gm. Prawns, cleaned

¼ cup- Carrot, chopped

½ cup- Capsicum, thinly sliced

¼ cup- Green peas

1 small- Onion, chopped

1 tsp. Ginger-Garlic paste

1 tsp. Red chili powder

Salt to taste

½ tsp. Black pepper powder

1 tsp. Tomato paste

2 tbsp. Oil

4- Burger buns

 ½ cup- Pizza sauce

 ½ cup- Mozzarella cheese

Method:

1. Heat oil in pan, saute the onion and garlic-ginger paste in it.

2. Add red chili powder, prawns, salt and fry for 3-4 minutes.

3. Add black pepper powder, tomato paste, carrot, capsicum and green peas. Mix it well and cook for 2-3 minutes, set it aside.

4. Preheat oven at 180 degree C.

5. Now take the one side of bun and spread the pizza sauce and prawns mixture in it, sprinkle cheese all over it. Do it with all buns.

6. Bake it for 3-4 minutes or till the cheese melts and serve

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Spicy Baguette Sandwich

Ingredients:

1- French baguette

Iceberg Lettuce

Cucumber slices

Tomato slices

Cheese slices

½ cup- Mayonnaise

1 tbsp. Mustard paste

200 gm. Mutton, cut in to small pieces

1 tsp. Fresh lemon juice

1 tsp. Red chili powder

1 tsp. Paprika

½ tsp. Black pepper powder

Salt to taste

2 tbsp. Olive oil

Method:

1. Marinate the mutton with lemon juice, red chili powder, paprika, black pepper powder and salt.

2. Heat olive oil in a pan and then sauté the marinated mutton until cooked.

3. Then chop it coarsely using a knife and keep aside.

4. Cut and open your french bread and spread mayonnaise and mustard paste.

5. Then arrange iceberg lettuce, cucumber slices, tomato slices, cheese slices and prepared mutton.

6. Press bread together and serve……..

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Fried Veg Momos

Ingredients:

For the dough:

200 gm. All-purpose flour (Maida)

2 tbsp. Oil

Salt to taste

Water

For stuffing:

½ cup- Carrot, finely chopped

½ cup- Cabbage, finely chopped

¼ cup- Capsicum, finely chopped
¼ cup- Beans, finely chopped

1- Onion, finely chopped
½ tsp. Garlic, minced
1 tsp. Ginger, minced
1 tsp. Soya sauce
Salt and Pepper to taste

Oil for frying

Method:
1. For the dough: Mix the oil and a pinch of salt in the flour. Then knead the flour into dough with some water. Keep the dough covered with a damp cloth.

2. For the stuffing: Heat 1 tbsp. oil in a pan add ginger, garlic, onion and fry until soft.

3. Now add all the vegetables, salt and pepper. Cover and cook on slow flame till the vegetables are soft.
4. Add soya sauce and mix well and let the mixture cool.

5. Take dough similar to size of tennis balls and make a flat disc with rolling pin.
6. Put 1 tbsp. of the filling on the disc, apply water at the ends and gather the disc into the center and seal of the edges.
7. Heat oil in a wok and fry the momos on a high flame for a minute and reduce the flame and fry till the momos are golden brown in color.

8. Serve hot with any sauce.

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Moroccan Couscous Patties

Ingredients:

½ cup- Couscous

½ cup- Boiling water

½ cup- Eggplant, finely chopped

½ cup- Carrot, finely chopped

½ cup- Red capsicum, finely chopped

½ cup- Zucchini, finely chopped

½ cup- Onion, finely chopped

1 tsp. Garlic, minced

½ tsp. Ginger, minced

½ tsp. Cumin powder

½ tsp. Coriander powder

¼ tsp. Turmeric powder

1 tbsp. Tomato paste

1 tsp. Lemon juice

1 tbsp. Yogurt

2 tbsp. Cilantro, chopped

Salt to taste

Olive oil for frying

Method

1. Place the couscous in a bowl and pour boiling water. Close the lid and keep aside for about 10 minutes or until all the water has been absorbed.

2. After 10 minutes fluff up the couscous using a fork and set aside.

3. Heat 1 tsp. olive oil in a frying pan and fry the eggplant until soft and golden. Place it in a large bowl.

4. In the same pan, add little olive oil then add onion, garlic, ginger, carrot, zucchini, tomato paste along with spice powders and fry for 2-3 minutes.

5. Add little salt to the onion mixture and sprinkle little water. Cover and cook for few minutes until it’s soft and cooked. Add it to the eggplant.

6. Add another ½ tsp. of olive oil to the same pan and add the red capsicum. Once cooked add the capsicum to the bowl with other vegetables.

7. Next add the couscous, lemon juice, yogurt and cilantro to the bowl. Mix it well with your hands.

8. Now shape them into patties and refrigerate them covered for at least 20 minutes.

9. Heat 2-3 tbsp. oil in a pan and fry the patties for about 5-6 minutes or until the light golden brown on each side of the patties.

10. Drop them on a paper towel and serve.

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Pizza Burger

Ingredients:

250 gm. Boneless chicken, cut in to small cubes

1- Onion, sliced

1- Tomato, sliced

½ cup- Capsicum, thinly sliced

½ cup- Green peas

½ tsp. Garlic paste

½ tsp. Ginger paste

1 tsp. Red chili powder

½ tsp. Mustard powder

½ tsp. Black pepper powder

2 tbsp. Oil

Salt to taste

4- Burger buns

 ½ cup- Pizza sauce

 ½ cup- Mozzarella cheese

Method:

1. Heat the oil in pan and sauté the garlic and ginger paste in it.

2. Add chicken, red chili powder, salt and fry for 3-4 minutes.

3. Add mustard powder, black pepper powder, onion, tomato, capsicum and green peas. Mix it and set it aside.

4. Preheat oven at 180 degree C.

5. Now take the one side of bun and spread the pizza sauce and chicken mixture in it, sprinkle cheese all over it. Do it with all buns.

6. Bake it for 3-4 minutes or till the cheese melts and Enjoy!

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Chicken Tikka Roll

Ingredients:

For Chicken Tikka:

250 gm. Boneless chicken, cut in to cubes
2 tsp. Yoghurt
2 tsp. Ginger-Garlic paste.
1 tsp. Cumin powder
2 tsp. Red chili powder
1 tbsp. Lemon juice
½ tsp. Garam masala powder
1 tsp. Coriander powder
½ tsp. Black pepper powder
Salt to taste
Pinch of red food color
Oil for shallow fry

For the Parathas:

2 cup- All-purpose flour

Salt to taste

2 tbsp. Ghee

Water as required
1 cup- Vegetables (Tomato, Lettuce, Cucumber)

2 tbsp. Mayonnaise

Aluminum foil

Method:

1. Chicken tikka: In a small bowl marinate the chicken with all the ingredients except oil for about 1-2 hours in the refrigerator.

2. Thread the chicken onto skewers.

3. Heat oil in a pan and fry the chicken pieces on medium high flame for about 15-20 minutes or until tender.

4. Remove from skewers and put the chicken in a plate.

5. Parathas: Take all-purpose flour and add salt, ghee, and enough water in it to make dough. Knead gently until smooth and put it aside for 1 hour.

6. Make round parathas with the help of rolling pin and grease the pan and cook the parathas.

7. Now take the paratha, add the tikkas, mayonnaise and vegetables in the middle of the paratha and roll tightly from end to make the roll.
8. Wrap each roll in aluminum foil at the bottom of the roll to hold it and serve.

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Tandoori Club Sandwich

Ingredients:

2- Chicken breast
½ tsp. Ginger-Garlic paste
1 tbsp. Yogurt
2 tbsp. Tandoori Masala

2 tbsp. Oil

Salt and pepper to taste

½ tsp. Mustard paste

5- Bread slices

1- Egg Omelet
½ cup- Mayonnaise

½ cup- Tomato ketchup

Few slices of Cucumber
Few slices of Tomato

Salad leaves as required, chopped

Method:

1. Marinate chicken breasts with tandoori masala, ginger garlic paste, yogurt and little salt for 30 minutes.

2. Heat oil in a pan and fry the chicken breast till tender. Shred the chicken and add mustard paste and pepper to taste mix well.

3. Lightly toast or grill the bread slices.

4. Take a bread slice and apply mayonnaise and put prepared chicken mixture. Cover with second slice of bread.

5. Now apply tomato ketchup and put salad leaves, cucumber slices, tomato slices. Cover with 3rd slice of bread.

6. Then put omelet and apply tomato ketchup and cover with 4th slice of bread.

7. Apply again mayonnaise and put chicken mixture on the bread slice. Cover with last 5th slice of bread and slightly press down.

8. Cut into 4 triangular pieces and serve with fries.

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Beef Cutlet

Ingredients:
250 gm. Beef mince

1 large- Onion, sliced
3 cloves of Garlic, minced
2- Green chilies, chopped
1 medium- Potato, boiled and mashed
1 tsp. Red chili powder
¼ tsp. Turmeric powder
1 tsp. Coriander powder
½ tsp. Garam masala powder
½ tsp. Black pepper powder
1- Egg white, beaten
2 tbsp. Coriander leaves, chopped
Salt to taste
1 ½ cups- Bread crumbs
Oil for deep frying

Method:

1. Heat 1 tbsp. oil in a sauce pan and add onion to it and saute until transparent.

2. Add the garlic, green chilies and saute.

3. When the aroma comes out, add the turmeric powder, red chili powder, coriander powder, minced beef and soute for a couple of minutes.

4. Add little water, salt and cook until the beef is almost done.

5. Add black pepper powder, garam masala powder and saute.

6. Add the mashed potato, coriander leaves and mix well.
7. Take lemon sized balls from the mix and make round patties about half an inch thick with your palm and keep aside.

8. Heat oil in a deep heavy bottomed wok.

9. When the oil is well heated, fry the patties by dipping them in the egg white and then rolling them in bread crumbs. Fry until golden brown.

10. Remove from oil and drain on a kitchen tissue. Serve hot with tomato ketchup and enjoy.
        

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Mince Stuffed Capsicum

Ingredients:

500 gm. Mince (Chicken or Beef)

1 ½ tbsp. Olive oil

2- Onions, finely chopped

2 small- Zucchini, finely chopped

1 tsp. Garlic cloves, crushed

½ tsp. Red chili powder

¼ tsp. Turmeric powder

1 tsp. All spice powder

½ tsp. Black pepper

1 tsp. Lemon juice

Salt to taste

3 tbsp. Coriander leaves, chopped

4- Capsicum

Cheese as required

Method:

1. Preheat oven to 200 degree C.

2. Slice off thinly from the tops of the capsicum and scoop out the core to make them hollow.

3. Heat olive oil in a frying pan over medium heat.

4. Add onions, garlic and fry well until soft.

5. Increase heat to high, add zucchini and all the powdered spices, fry for a minute.

6. Add mince, lemon juice and salt, stirring with a wooden spoon to break up mince and cook for 6-8 minutes or until browned.

7. Add coriander leaves and simmer for 5 minutes.

8. Place capsicums into a shallow baking dish. Stuff capsicums with this mince mixture.

9. Sprinkle little bit of cheese over the capsicums.

10. Bake it for about 15-20 minutes and serve.

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Chicken Momos

Ingredients:

For the dough:

200 gm. All-purpose flour (Maida)

2 tbsp. Oil

Salt to taste

Water

For the filling:

250 gm. Chicken mince

2 tbsp. Carrots, finally chopped

2 tbsp. Cabbage, finally chopped

1 tbsp. Spring onions, finally chopped

¼ tsp. Turmeric powder

1 tsp. Ginger, minced

1 tsp. Garlic, minced

1- Onion, chopped

½ tsp. White pepper powder

Salt to taste

1 tbsp. Oil

1 tsp. Soya sauce

1 tsp. Chili sauce

1 tsp. Tomato ketchup

Method:

1. For the dough: Mix the oil and a pinch of salt in the flour. Then knead the flour into dough with some water. Keep the dough covered with a damp cloth.

2. For the filling: Heat oil in a pan, add the minced ginger-garlic to it.

3. Add the onion and fry till it starts becoming pink.

4. Next add the carrots, cabbage and chicken mince, cook till the vegetables and mince are cooked.

5. Next add the spring onions and fry for 2-3 minutes.

6. Add the soya sauce, chili sauce and tomato ketchup and mix well.

7. Season with white pepper powder and salt. Take it off the gas and let it to cool.

8. Making Momos: Divide the dough into equal-sized balls and roll into very thin circles and put a tbsp. of filling mixture in the center of each circle. Fold the edges over the mixture and pinch and twist to seal.

9. Place the Momos in a steaming dish and cook for 15-20 minutes.

10. Take the momos off the steamer, and immediately serve with garlic tomato sauce or tomato ketchup.

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Sweet Corn Kachori

Ingredients:

For the dough: 

2 cups- All-purpose flour (Maida)

4 tbsp. Oil

Salt to taste

2 pinches of Baking soda

1 tsp. Sugar

Water

For the stuffing:

1 ½ cup- Sweet corn, boiled

3-4 Green chilies, finally chopped

1 tsp. Cumin seeds

1 tsp. Mustard seeds

1 tsp. Ginger-Garlic paste

2 tbsp. Coriander leaves, finally chopped

1 tsp. Chaat masala (optional)

¼ tsp. Turmeric powder

Salt to taste 

Oil for deep frying

Tamarind chutney

Green chutney

Sev for Garnishing

Method:

1. For the dough:  Sieve the maida with baking soda and salt and then mix it well with sugar and oil, then add little water and knead into a stiff dough and then cover it with a muslin cloth and keep aside for half an hour

2. For the stuffing: Grind ¾ cup boiled corn coarsely and then keep aside.

3. Heat 2 tsp. oil in a pan, add mustard seeds, ginger-garlic paste, green chilies and fry for 1-2 minutes.

4. Add corn, coarse corn paste, coriander leaves, cumin seeds, salt, chaat masala, turmeric powder and mix well and cook for 5 minutes and then keep it aside to cool.

5. For the kachori: Knead the dough again, and make small balls out of the dough and flatten them in the middle with your finger.
6. Place the 1 tsp. of stuffing in the middle and roll again to make a kachori and in the same manner repeat it for the rest of the dough and mixture.

7. Heat oil in a pan, when its hot deep fry the kachori on a medium flame till golden brown and crisp, drain on a kitchen towel.

8. Make a hole in the middle of the kachori and put tamarind chutney, green chutney and top this with the sev and serve.

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Sev Puri

Ingredients:

24- Papdi
½ cup- Potatoes, boiled and chopped
½ cup- Onions, finely chopped

½ cup- Tomatoes, diced fine
2 tbsp. Raw mango, finally chopped
2 tsp. Fresh Garlic chutney
8 tbsp. Date-Tamarind chutney
4 tbsp. Green chutney 
1 tsp. Chaat masala
½ tbsp. Lemon juice
Pinch of Salt
½ cup- Sev
2 tbsp. Coriander leaves, chopped

Method:

1. Arrange the papadis on a serving plate.

2. Top each papadi with a little potato, onion, tomato and raw mango.

3. Top the papadis with some fresh garlic chutney, date-tamarind chutney and green chutney.

4. Sprinkle with chaat masala, lemon juice and salt on top.

5. Garnish with the sev and coriander leaves.

6. Serve immediately.

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Pav Bhaji

Ingredients:

4 medium- Potatoes, boiled and mashed

¼ small- Cauliflower

1- Carrot

¼ cup- Green beans

½ cup- Green peas, boiled

3- Onion, finely chopped

4- Tomatoes, chopped

2- Green chilies, chopped

1 inch piece, Ginger, minced

1 ½ tsp. Garlic paste

3 tbsp. Oil

¼ tbsp. Turmeric powder

1 tsp. Red chili powder

½ tsp. Coriander powder

½ tsp. Cumin powder

½ tsp. Black pepper powder

1 tsp. Garam masala powder

Salt to taste

½ cup- Butter

1 ½ tbsp. Lemon juice

¼ cup- Coriander leaves, chopped

8- Pav

Few Mint leaves for garnishing

Method:

1. Boil cauliflower, beans and carrot along with 1 cup of water, drain water and mash all the cooked vegetables.

2. Heat oil and 1 tbsp. butter in a pan. Add onions and fry till light brown.

3. Add green chili, ginger and garlic paste in it and fry for 2 minutes.

4. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt, fry for a few seconds.

5. Add tomatoes and cook on medium heat for 4-5 minutes or till oil separates from the masala, stir continuously.

6. Add all the mashed vegetables, black pepper powder, garam masala powder, ½ cup of water and pressing with back of the spoon for few times, till all the vegetables and masala are completely mix together. Bring it to a boil and simmer for about 5-6 minutes.

7. Slice each pav into 2 horizontally.

8. In a pan heat 2 tbsp. butter and shallow fry the pav on both sides till the pieces are lightly browned.

9. Add half of the coriander leaves, remaining butter, lemon juice to the bhaji   and cook on a medium heat for 2 minutes.

10. Garnish the bhaji with remaining coriander leaves, mint leaves and serve hot with pav accompanied with sliced onion and lemon wedges.

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Crispy Potato Wedges

Ingredients:

3 medium- Potatoes

1 tbsp. Plain flour

1 tsp. Corn flour

½ tsp. Red chili powder

½ tsp. Paprika

½ tsp. Garlic paste

Salt and Pepper to taste

Oil for deep frying

Method:

1. Wash and cut the potatoes into half, then quarter and then further cut into two lengthwise. Finally you get 8 pcs from a potato.

2. Take potatoes in a large bowl add plain flour, corn flour, red chili powder, paprika, garlic paste, salt and pepper, mix well to coat.

3. Heat oil in a kadai/wok.

4. Place the potatoes in hot oil and fry for about 8-10 minutes or until potatoes are golden brown and tender.

5.  Remove with slotted spoon to drain on paper towels.

6. Serve hot with any sauce of your choice.

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Poori Bhaji

Ingredients:

For poori:

1 cup- Wheat flour

Salt to taste

1 tsp. Oil

¼ cup + 2 tbsp. Water

Oil for deep frying

For bhaji:

2 tbsp. Oil

½ tsp. Mustard seeds

½ tsp. Cumin seeds

2-3 Green chilies, chopped

Few Curry leaves

1- Onion, Chopped

1 tsp. Ginger-Garlic paste

2- Potatoes

¼ tsp. Turmeric powder

Salt to taste

Coriander leaves garnishing.

Method:

1. For poori: Take wheat flour and salt in a bowl. Mix well.

2. Then add 1 tsp. oil and mix well with your hands till oil incorporates well with flour.

3. Add water little by little and start kneading dough and make smooth ball. Dough should be semi soft. Keep aside covered for 15 minutes.

4. After 15 minutes knead dough again for some time. Divide it into 12 equal portions.

5. And make a smooth ball without any cracks and flatten it between your palms. Roll it into a circle 2 ½ - 3 inch diameter.

6. Heat oil in a kadai, drop rolled poori at a time in hot oil carefully. Press very very gently with spatula when it tries to come on top. And that’s why poori will puff up.

7. After it puffs up, turn on other side and fry for another 30 seconds. Remove it on paper towel line dish. And fry remaining pooris.

8. For bhaji: Heat the oil in a pan on medium heat. Once hot add mustard seeds and cumin seeds.

9. Add green chilies and curry leaves. Let it cook for 30 seconds.

10. Then add onion, ginger-garlic paste and sauté it till it gets translucent.

11. Then add potatoes, turmeric powder, salt and little water. Mix it well. Cover it and let it cook till potatoes are cooked.

12. Garnish with coriander leaves and serve hot with pooris.

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Potato Stuffed Bread Pakoda

Ingredients:

For the filling:

4-5 medium- Potatoes, boiled, peeled and mashed

1- Green chili, finely chopped

2 tbsp. Coriander leaves, chopped

¼ tsp. Red chili powder

1 tsp. Ginger-Garlic paste

½ tsp. Turmeric powder

Salt to taste

For the outer crisp coating:

3 cup- Besan (chick pea flour/gram flour)

¼ tsp. Red chili powder

¼ tsp. Garam masala powder

½ tsp. Ajwain /Carom seeds

Water as required

Salt to taste

6 slices of- Brown or White Bread

Oil for deep frying.

Method:

1. Add the coriander leaves, green chili, red chili powder, ginger-garlic paste, turmeric powder and salt to the mashed potatoes, mix these and keep aside.

2. In a bowl, take the besan; add the ajwain, red chili powder, garam masala powder, and salt.

3. Add around 1/2 cup water and mix.

4. Add a few drops of oil to the batter and mix well. Keep the ready batter aside.

5. On your cutting board, slice the bread into triangle slices.

6. Keep a single triangular slice of bread on your cutting board.

7. Take around 2 tbsp. of the mashed potato mixture and apply it on the bread evenly.

8. Cover this potato stuffed slice with another slice. Just slightly press the sandwich.

9. Take the entire sandwich in your hand and dip it in the besan batter.

10. Coat the stuffed bread sandwich evenly with the besan batter.

11. Fry the bread pakodas in oil on a medium flame till they are crisp and golden brown.

12. Serve them hot with green chutney or coconut chutney.

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Chicken Club Sandwich

Ingredients:

1 large- Chicken breast, cut in to small pieces
6 slices- Wholemeal bread 

1 tsp. Red chili powder

1 tsp. Paprika

½ tsp. Black pepper powder

½ tsp. All spice powder

1 tsp. Ginger-Garlic, crushed

1 tbsp. Oil

Salt to taste
3 tbsp. Mayonnaise
1 tsp. Mustard paste
Iceberg lettuce, washed and sliced
1- Tomato, sliced

Method:
1. Marinate chicken with red chili powder, paprika, black pepper powder, all spice powder, crushed ginger-garlic, salt and set aside for 30 minutes.

2. Heat oil in a pan, add chicken and fry for 2 - 3 minutes on each side until golden and the juices run clear.

3. Mix the mayonnaise and mustard paste together in a small dish.

4. Spread two slices of bread with the mayo mix, and top each with chicken, lettuce leaves and tomato slices.

5. Top each slice with another slice of bread and again spread with the mayo mix and top with chicken, lettuce and tomato.

6. Spread the last two slices of bread with the mayo mix and place on top.

7. Press the sandwiches down firmly and using a serrated bread knife cut each sandwich into triangle quarters.

8. Serve with fries and enjoy!

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