POTATO CROQUETTES

Potato Croquettes is a very simple snack made up of potatoes and processed cheese. These croquettes are crispy from outside and cheesy from inside.Kids like them very much. You can serve them as a evening snacks. I make these croquettes little Spicey.

INGREDIENTS
For potato mix
Potatoes (boiled and mashed) -4 cup
Black pepper (crushed) -1/2 tsp
Salt to taste
Green chillies(chopped) -2
Ginger (grated) -1tsp

For filling
Processed cheese(grated) -1cup



For batter
All Purpose Flour or maida)-1/2 cup
Water -3/4 cup

Bread crumbs for rolling
Oil for deep frying


METHOD
Combine all the ingredients of potato mix.Mix them well.Make small balls of this mixture.
Take a ball and flatten it.Stuff 1 tsp grated cheese in it.Cover the cheese from all the sides. Give it shape like a log.Prepare all the logs like it.
Combine maida and water and mix well till no lumps remain.
Take bread crumbs in a plate for rolling.
Take a potato log and dip it into flour batter and roll into bread crumbs well.Prepare all the logs like it and keep them aside.
Heat the oil in a pan for deep frying. Deep fry the logs on high flame till they turn golden in colour.Deep fry 3-4 logs in a time. Drain them. Potato Croquettes are ready to serve. Serve them with coriander chutney and tomato ketchup. 

GATTE KI SABJI

Gatte Ki Sabji is an authentic Rajasthani dish.It is delicious curry made by gram flour dumplings in curd and gram flour gravy. I cooked it in tomato gravy for a change. You can serve it with rice or paratha.

INGREDIENTS for Gatta
Gram flour or beasan-1 cup
Chilli powder -1 tsp
Fennel seeds of sounf-1tsp
Coriander powder -1 tsp
Hing -a pinch
Curd -2 tbsp
Oil -2 tbsp
Salt to taste
INGREDIENTS FOR GRAVY
Tomatoes -4
Green chilli -2
Ginger -1 tsp
Ghee -2 tsp
Jeera -1 tsp
Hing - a pinch
Red chilli powder - 3/4 tsp
Coriander powder -2 tsp
Haldi -1/2 tsp
Curd(whisked) -2 tbsp
Salt to taste
Kasuri methi -1 tsp
Garam masala -1/4 tsp
Chopped coriander leaves

METHOD
For Gatta
Mix all the ingredients of Gatta well.Knead a semi firm dough using little water. Dough should not be very stiff.
Make 5-6 logs of the dough.
Boil water in a pan and cook gattas in boiling water till they float on top and cook for another 2 minutes. Check with knife.Drain them and keep aside. Cut every log into 5 -6 peices.
For Gravy
Grind tomatoes, green chillies and ginger to make a fine paste.
Heat ghee In a pan.Add jeera and hing. When jeera starts to crackle add tomato paste. Cook for 2 minutes. Add all the spices and cook until gravy leaves the fat. Now add whisked curd and stir continuously. Add Gattas and salt and mix well. Add water or milk to set the consistency. Cook for another 3 -4 minutes. Decorate with coriander leaves. Gatte Ki Sabji is ready to serve.

ALOO GOBHI LABABDAR

Aloo Gobhi Lababadar is a restaurant style gravy dish.Deep fried potato and Cauliflower florets in tomato gravy give a aromatic flavour. You can made it occasionally or serve to your guests and relish them.It can be served with naan, puri or paratha.
                       

       

INGREDIENTS
Potatoes -4 (cut in wedges)
Cauliflower florets-2 cup
Tomatoes -4
Green chillies -2
Ginger -1tsp
Curd (whisked) -1/2 cup
Jeera-1 tsp
Hing-a pinch
Haldi-1/2tsp
Red chilli powder -1 tsp
Coriander powder -2 tsp
Garam masala -1/4 tsp
Kasuri methi -1 tsp
Clove or long -2(crushed)
Malai or cream-2 Tbsp
Milk to set consistency
Salt to taste
Chopped coriander leaves
Oil for deep frying
Ghee -2tbsp

METHOD
Wash potato wedges and Cauliflower florets properly.
Heat the oil in a pan for deep frying. Deep fry the potato wedges and Cauliflower florets separately in batches on medium flame till they turn golden in colour.Drain them and keep aside.
Grind tomatoes, green chillies and ginger to make a fine paste.
Heat ghee In a pan.Add jeera and hing and cloves.When jeera starts to crackle,add tomato paste.Cook for 2 minutes. Add all the spices and cook until gravy leaves the fat. Now add whisked curd and cook for 2 minutes. Stir continuously. Add potato wedges and Cauliflower florets and mix well. Add malai and milk to set the consistency. Add salt and mix well. Cook for 3-4 minutes low flame. Turn off the flame. Add coriander leaves and serve hot.

KAJU MATAR MALAI

 Kaju Matar Malai is one of my favorite recipe.It is rich,creamy and has a very unique taste.No requirement of paneer for this gravy dish.Combination of Kaju,malai and peas is sufficient to give yourself a nice treat.
                 

INGREDIENTS
Matar -250 gm
Kaju(for making paste) -2 tbsp
Kaju(broken peices) 2Tbsp
Cream(I used amul cream)-1/4 cup
Tomatoes -4
Green chilli -2
Ginger -1 tsp
Coriander powder -1 tsp
Red chilli powder -1/4 tsp
Haldi -1/4 tsp
Powder of 1Green cardamom
Powder of 1 Black cardamom
Ghee-2 Tbsp
Jeera -1tsp
Milk -1/4 cup
Sugar -1/4 tsp
Salt to taste

METHOD
Boil the peas.
Grind Kaju with 2tbsp water to make paste
Grind tomatoes, green chillies and ginger to make fine paste.
Heat ghee In the pan. Add jeera. When it starts to crackle,add tomato and Cashew paste. Cook for 2-3 minutes
Add haldi,coriander powder, red chilli powder,green cardamom and black cardamom powder and sugar. Mix well and cook until gravy leaves the fat.
Add boiled peas and broken peices of Kaju.
Add milk and salt.Stir continuously. Cook for 2 minutes.
Now add cream and mix well and cook for another 2 minutes.
Kaju Matar malai is ready to serve with naan or paratha. 

CABBAGE KOFTA CURRY

Cabbage Kofta Curry have a new and refreshing taste. If you have bored to eat Cabbage sabji,you should try it once.Cabbage Koftas are made by grated Cabbage mixed with besan and spices.These deep fried kofta can also be served as snacks.

INGREDIENTS
For Kofta
Cabbage (grated) -3 cup
Besan-6 tbsp
Red chilli powder -1 tsp
Coriander powder -2tsp
Grated ginger -1 tsp
Green chilli (chopped) -2
Hing-a pinch
Salt to taste
Oil for deep frying

For Gravy
Tomatoes -4
Chilli -2
Ginger -1 tsp
Jeera -1tsp
Hing-a pinch
Curd(whisked) -1/2 cup
Red chilli powder -1 tsp
Coriander powder -2 tsp
Garam masala -1/4 tsp
Haldi-1/2 tsp
Milk to adjust consistency -1/2cup
Salt to taste
Kasuri methi -1 tsp
Desi ghee-1 tbsp

METHOD
First squeeze the grated Cabbage well with the help of your palm.Now add all the ingredients to make Koftas. Mix them well.Make small balls of it.Heat the oil in the pan for deep frying. Deep fry the kofta in batches till they turn golden.Keep all the Koftas aside.
Grind tomatoes, green chillies and ginger together to make fine paste. Heat ghee In a pan.Add jeera and hing.when jeera starts to crackle, add tomato paste.Cook it for 2 minutes. Now add all the spices and kasuri methi.Cook it until it leaves the fat.Add whisked curd and cook for another 2 minutes. Add milk and Stir it continuously to avoid curdling. Boil for 2-3 minutes. Switch off the gas.Add Cabbage Koftas and cover it with a lid.Cabbage Kofta Curry is ready to serve.

CUCUMBER PACHADI

Cucumber Pachadi is a South Indian dish.It is very easy, simple as well as tasty too.It is very good accompaniment. You can serve it as raita or salad.it has a very refreshing taste.It can be made easily with curd and cucumber.

INGREDIENTS
Cucumber (cubes) -1 cup
Curd-1/2 cup
Green Chilli(slit lengthwise)-1
Oil-2 tsp
Mustard seeds -1/4 tsp
Red chilli whole-1(broken in 2 peices)
Curry leaves -3-4
Salt to taste

METHOD
Heat 1 tsp oil in a pan.Add cucumber cubes, green chilli and 1 Tbsp water and saute for 2-3 minutes till cucumber cubes become dry.Let it be cool.
Whisk the curd well. Add sauted cucumber and salt in it.Mix well.
For tempring
Heat 1 tsp oil.Add mustard seeds in it.When seeds start to crackle,add whole red chilli and curry leaves. Temper the cucumber curd.Cool it in refrigerator before serving. Cucumber Pachadi is ready to serve.

SCHEZWAN SAUCE

Schezwan Sauce is indo Chinese sauce. It is used to give noodles and rice a spicy and tangy flavour.This sauce is so popular that  Schezwan Noodles and Schezwan rice are in the menu of every rac estaurant.You can also get them easily in the market. Schezwan sauce of outside contains onion and garlic so I prepared it in my own way without using onion and garlic.

INGREDIENTS
Dried red chilli -12
Ginger-1 tsp
Vinegar -1 Tbsp
Soya sauce -1 tsp
Tomato ketchup -2 tbsp
Sugar(optional) -2 tsp
Salt according to taste
Oil -1/4 cup

METHOD
Soak red chilli for 15 minutes in hot water.drain and grind them with ginger to make a paste.If required use little water to grind them.Heat oil in the pan. Add red chilli paste, salt, tomato ketchup, soya sauce and sugar. Mix them well and cook for 2-3 minutes on medium flame. Add vinegar and cook for another 2 minutes. Taste it if you want to add more sugar, vinegar and salt, mix in it according to your taste. Schezwan sauce is ready. Let it be cool and fill in a jar.keep it in refrigerator and use as required.