Tornado Potatoes

Ingredients
2-3 large oval shaped potatoes
Skewer sticks
Spiral cutting machine
Salt and pepper
Oil to fry

Method
1) Peel off the potatoes
2) Insert the skewer stick in the potato and attach it to the machine
3) Cut it in tornado shape till edge
4) Deep fry the stick in oil till it turns brown and crispy
5) Sprinkle salt and pepper for taste
6) Serve it with Mayo or any kind of dip

Quinoa Upma with nuts and veges

Ingredients
1 cup soaked quinoa
1/2 cups nuts
1 cup chopped vegetables (Carrots, peas, beans)
1 medium onion
1 tspn garlic paste
1/2 tspn ginger paste
1 tspn pepper powder
1 tspn salt
1 tbspn butter
1/2 tspn mustard seeds
1/2 tspn cumin seeds
4 cups water

Method
1) In a pan add butter and add the cumin and mustard seeds and let them splutter
2) Add chopped onions, garlic, ginger
3) sauté well and then add quinoa, water, vegetables and salt
4) Let it cook with a covered lid for around 15-20 min
5) Sere it hot and garnish it with pepper powder and some chat masala

Smoked Malai paneer
Grilled on traditional sigdi and coal..
Smells as if old days are flashing from the earthy smokey vapour

Ingredients

For marination
1 cup hung curd
1/2 cup fresh cream
1 tspn salt
1 tspn black pepper powder
1 tspn kasuri methi
1 tspn mint powder
1 tspn white pepper powder
1 tbspn oil

6-8 cubes of paneer

Method
1) In a bowl mix all the ingredients of marination and then add the paneer cubes to it
2) Leave it for around 5-6 hours
3) Then grill the paneer on hot coal over sigdi or may be you can grill it in oven too
4) Don't make it black.. Make sure it is just grilled for 5-7 minutes
5) Serve it with green chutney and sprinkle some chat masala over it

Baby Corn Fritters

Ingredients
5-6 baby corns(cut vertically into half)
for Slurry
1/2 cup Maida
2 tbspn corn flour
1 tspn salt
1 tspn paprika
1 tspn garlic powder
1 tbspn curd
1 tspn oil
pinch of soda
water as need to make the slurry

Method
1) First cut the baby corns into half, vertically
2) Make the slurry by mixing all the ingredients
3) Dip the corn in the slurry and fry it at medium flame till it turns brown
4) Sprinkle some chat masala on it
5) Serve hot with tea or chutney or any other dip

Kaju Katli
(Cashew nut burfi)

Ingredients
 1 cup Cashew nuts
 1/2 cup sugar
 1/4 cup water
 1/4 tspn cardamom powder
 saffron strands
 1 tspn Ghee (Clarified butter)


Method
1) Grind the cashew nuts to fine powder
2) In a pan add sugar and water and boil till it forms one thread
3)  Add the cashew powder to it and also the cardamom powder
4) Stir it well for 5 minutes on medium flame till the mixture turns thick and starts releasing from sides
5) Finally add ghee
6) Transfer the mixture to a butter paper
7)  Apply ghee in you palm and mix the dough well
8) Using a rolling pin flatten the dough
9) Cut it into diamond shape and garnish with saffron strands

Tandoori Paneer Tikka (With veges)

Ingredients
100 Paneer (Cottage Cheese cut in cubes)
1 capsicum
1 Tomato
1 cup Hung Curd
2 tbspn Besan (Gram Flour)
1 tspn Kasuri methi
1tspn dried Mint powder
1 tspn Amchur powder
1 tspn salt
1 tspn Garam masala
1tspn oil
1 tspn Chat masala
1 Onion


Method
1) In a bowl mix the curd and other spices along with flour to make the marination
2) Add the Paneer cubes and big pieces of Capsicum and Tomato and let it rest in Fridge for around 5-6 hours
3) Preheat the oven 
4) In a skewer, add the marinated paneer and veges
5) Cook the tikkas for 20 minutes at 250C
6) Serve it hot with Green chutney and chopped onions

Khichu

Ingredients
1 cup Rice flour
3 cups Water
1 tbspn Green chilly paste
1 tspn Cummin seeds
2 tbspn oil for topping
1 tspn salt


Method
1) In a pan add 3 cups water and add chillies, cumin seeds and salt and let them boil till 5 min
2) To that start adding Rice flour slowly and gradually to avoid any lumps
3) Try to mix it with a rolling pin tip instead of a ladle
4) Cover the vessel and let it cook for about 5-7 minutes
5) Turn off the stove and again mix it with Rolling Pin Tip thoroughly
6) Serve it hot with Raw oil on top and Pickle powder (Methiyo masalo)

Pyaaz Kachori (Onion Kachoris)

Ingredients
2 onions
1 boiled potatoe
1 cup Maida (All purpose flour)
1/2 cup water
2 tbpsn oil for making dough
1 tspn half crushed Corriander seeds
1/2 tspn Asafetida (Hing)
1 tspn salt
1 tspn Garam Masala
1tspn Amchur Powder


Method
1) In a pan , heat 1 tbspn oil and add coriander seeds and Hing to it
2) Add chopped onions and sauté them till translucent
3) Add garam masala, salt, amchur powder
4) Add mashed potatoe to ti
5) Turn off the stove
6) On the other side, make a soft dough by mixing flour, salt, 2 tbspn oil and 1/2 cup water
7) Make small balls and roll them into circles
8) Add one tbspn stuffing of onion on it and seal the side and flatter them to make the shape of Pattice
9) Deep fry the Kachoris till they turn brown at medium flame
10) Serve them hot with Sweet chutney and Green chutneys

Bisibelle Bhaat

Ingredients


1 cup rice
1/2 cup Lentils (Tuvar Daal)
1 cup chopped carrots, Green Peas, French beans
1 onion
1 tomato
Curry leaves
2-3 Red chillies
1 tspn Asafetida (Hing)
1/2 tspn Methi
1 tspn Turmeric powder
1 tspn Red Chilly paste
2 tbspn Ghee (Clarified Butter)
1/2 cup tamarind water
1 tspn Bissibelle Bhat Powder




Method
1) Soak the rice and daal separately for 15-20 min
2) In a pan , add ghee and then heat it
3) Add Cumin and Mustard seeds and let them splutter
4) Add Methi(Fenugreek seeds)
5 ) Add Curry leaves and Hing
6) Add Chopped onions and tomatoes
7) Add all the chopped vegetables
8) Add the Lentils -daal to it
9) Add 1/2 cup tamarind water and salt to taste
10) Simmer it and let it cook for 5 minutes
11) Later add the rice
12) Add 4 cups of water
13) Let this cook for about 15-20 minutes till we see that all the mixture is cooked well
14) Turn off the stove and serve it hot with lot of ghee on top and some dry snacks