Indian Snacks Recipes - Peas Stuffed Kachoris

Matar ki Kachori
Peas stuffed Kachoris

Ingredients :

2 cups - All purpose wheat flour
2 tbsp and for frying - Vegetable oil
1/2 tsp - Cumin seeds
1/2 tsp - Asafoitida
1 tsp - Red chilli powder
1/2 tsp - Turmeric powder
2 cups - Green peas

Directions :

1. Add 1 tbsp vegetable oil to wheat flour, a pinch of salt and knead the flour to a soft dough, wrap in a wet cloth. Keep aside for 10-15 min.

2. Boil the green peas in a vessel with salt and turmeric powder. Strain to drain all water and mash them properly.

3. Now heat 1 tbsp vegetable oil in a frying pan and add cumin seeds, let them crackle, add asafoetida and chili powder and mashed green peas, add salt as per taste. Fry for 5 minutes. Keep aside till it looses heat.

4. Now make balls of the dough, flatten them on a flattening surface and stuff the green peas mix. Seal the dough from all the ends properly.

5. Deep fry in a frying pan at mid flame till the kachoris turn brown. Serve with Chili sauce or tamarind chutney.

Submitted by : Shuchi Mandloi

Indian Breakfast Recipes - Gazar Parantha

Gazar Parantha

Ingredients :

Carrots - 2 medium sized
wheat flour - 200 gms
coriander leaves
salt to taste
Cooking oil to roast

Directions :

1. Knead dough into soft dough.
2. Wash and grate the carrots and add coriander leaves to this.
3. Make small balls of the dough and stuff this with little grated carrot mixture.
4. Roll this on a flat surface like rotis
5. Roast this on tawa on both the sides with sufficient oil.
6. Serve hot with pickle or raita or plain curd.

Submitted by : Tanuja Goturi

Indian Snacks Recipes - Appu Dragon Sandwich

Appu Dragon Sandwich

Ingredients :

1 tbsp. Cabbage(shredded)
1 tbsp. Onion(grated)
1 tbsp. Tomato(diced)
3 tbsps. Raw Cream
7 slices White Bread
Salt to taste
Black Pepper to taste
Sugar to taste(powdered)

Directions :

1. Cut the edges of the bread slices.
2. Mix all the ingredients.
3. Fill the bread slices with the filling.
4. Cover the top with another bread slice.
5. Cut into triangles.
6. Decorate with a cherry.
7. Serve in a plate with sauce & chips.

Submitted by : Meenal Dattani

Indian Chat Recipes - Masala Chaat

Masala Chaat

Ingredients:

2 cups boiled green peas
2 lemon sized balls of tamarind
6-7 split green chilies
Some Jaggery
9-10 dates
1 bunch coriander leaves
3 tbsp coconut, dried & desiccated
1-2 tsp chili powder
1 tsp mustard seeds
3 tsp cumin seeds, roasted & powdered
2 tsp coriander seeds, roasted & powdered
1-2 tsp chat masala
Few rice vadas
2-3 tbsp grated carrots
1 onion, minced
Cooking oil
Masala Chaat

Method:

To make the soup:

- Boil a glass of water with a small square of jaggery (sugar can be substituted instead of jaggery, but it will not give the same taste).
- Add 2 tsp of roasted cumin powder and thick juice of one lemon size ball of tamarind. Boil, cool and keep aside.

To make the sweet chutney:

- De-seed the dates and keep aside.
- Blend into a smooth paste the dates, juice of the other lemon size tamarind ball, a little jaggery, 1 tsp roasted cumin powder, the coriander powder and salt to taste.

To make the hot chutney:

- Season oil with mustard seeds. Also add green chilies, chopped coriander leaves, red chili powder and the desiccated coconut.
- Fry for a while and then blend it into a smooth paste, adding salt to taste.

How to serve the chat:

- For each serving of the chat, powder some vadas and add one portion of the boiled peas to it.
- Add 3-4 tbsp of the soup, 2-3 tsp of the hot chutney and 4-5 tsp of the sweet chutney.
- Mix well Sprinkle some red chili powder and chat masala on top.
- Garnish with grated carrot and minced onion.
- It should be served immediately or it will become soggy.

Serves: 5-6
Preparation time: 1 hour

Indian Breakfast Recipes - Lachha Paratha

LACHHA PARATHA RECIPE

Ingredients:

- Whole Wheat Flour (Atta) as per consumption
- 1 tbsp Oil
- Salt as per taste
- Butter/Ghee (Pure ghee) for frying
- Water for kneading

Direction :

- Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.

- Make dough 30 minutes before and cover it with moist muslin cloth.

- Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour. Heat the ghee so that it turns to liquid.

- Now spread the ghee properly over entire surface.

- Using a knife make a 2" cut lengthways and fold it inwards .

- Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.

- Cook on a pre-heated Tawa (flat griddle plate).

- Turn the lachha paratha and pour half tablespoon oil or butter.

- Spread it on the paratha and shallow fry over low heat.

- Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.