Honey chilli potato

Honey chilli potato

Ingredients-

2 potatoes (peeled and cut in sliced)

2-3  table spoon cornflour

Salt to taste

1 tea spoon red chilli powder

1 spring onion(with stalk cut in sliced)

2  table spoon ginger, garlic paste

2-3 tea spoon sesame seeds

2 table spoon honey

½ tea spoon soya sauce

2-3 tea spoon red chilli sauce

Method-

Add cornflour , salt and chilli powder in a bowl.mix the potatoes(potatoes are coated) deep fry till golden. Keep a side.

In a wok heat 2 table spoon oil add sesame seed,ginger-garlic paste, spring onions.  Sauté on high flem for1 minute.

Add soya sauce, chilli sauce, salt and honey,sauté.

 Add deep fry potatoes and mix.

 Serve and garnishing for sesame seed

Stuffed Green Chillies

Stuffed Green Chillies

Ingredients-

8-10 large green chillis slit in the middle, removing the seeds

For the filling-

250 gms potatoes ,boiled and mass

1 tsp black mustard seeds

1 tsp cumin seeds

2 large chopped onions

Salt, to taste

1 tsp ginger-garlic paste

1 tsp garam masala

2 green chillies, finely chopped

2 tbsp roasted pea nuts

2 tbsp finely-chopped coriander

2 table spoon  lemon juice

For the batter:

1 cup gram flour

1/2 tsp ground turmeric

1/2 tsp red chilli powder

Salt to taste

Oil for frying

Method-

heat the oil in a kadai add the mustard and cumin seeds. add the onions.

Cook until the onions turn soft, then add the ginger/garlic paste. Sautè for a minute or so then add the chillies and mass potatoes stir fry for two minute.

Add  salt, coriander, lime juice and peanuts mix .Remove from the heat,. Leave to cool.

  Add all the ingredients for the batter in a mixing bowl.

 Stuff the chillies and set aside.

Heat the oil in a  kadai .  dip the chillies into the batter then dip into the hot oil.

Deep fry until crisp and golden. Drain on kitchen paper.

Serve with green chutney  or spicy galka……!!

Fried daal farre

Fried daal  farre

ingredients-

2 cup rice flour

½ cup garm daal

½ cup urad daal

1 pinch hing

1 tea spoon chilli powder

1tea spoon ginger paste

1tea spoon garlic paste

2 tea spoon garam masala

Salt to taste

2 table spoon oil

Method-

soak urad daal and garam daal for overnight.

grind them next morning in thick paste.

except rice flour and oil mix all ingredients and keep it aside.

Then take the rice flour and add sufficient warm water to make smooth dough. Keep it aside for 10 minutes.
 Now, make small balls from the dough and spread each ball in your plum so that it looks like a small bowl. 
Stuff the urad n gram daal mixture and fold it in a way so that it looks like a half circle. Seal the edges properly. 

place the farre in greased plate and steam for 10 minutes in a hot steamer. cool down it.

In a hot oil fry farre in batches on medium flame till golden brown.

  Serve hot with green chutney and tamarind chutney or any condiments of your choice

 

Moong daal chilla stuffed with paneer

Moong daal chilla stuffed with paneer

Chilla makes a delicious appetizer for the parties and also as a part of a heavy brunch. The cheela's are made with moong lentils and filled with paneer is rich in proteins and vitamins.

Ingredients for the chilla-

2 cups whole green Moong daal
1 inch piece of ginger
4 green chillies
Salt to taste

½ cup oil

Ingredients for the Filling
250 gms  Paneer grated
1 table spoon chopped coriander leaves
salt to taste

1 tea spoon black paper powder

Method

Soak the green whole moong daal  for atleast 6 hours or overnight

Grind moong dal along with green chilies and ginger into a smooth batter adding just enough water to grind the dal.

Combine all the ingredients for the filling mixture. Keep aside.

Heat a skillet and pour a ladle full of batter in circular fashion from center going outwards making a diameter approximately 6 inch. Drizzle oil around the spread batter. Allow the cheela to cook on medium heat. You will notice brown spots appearing inside and around the sides. Let it get crisp and then flip and cook for a about a minute.

Remove from the skillet, place it on a platter with the bottom side facing down. Fill about a  spoon of paneer filling along center diameter of cheela and fold it length wise tightly. Cut the roll diagonally into 2 or three pieces  and sprinkle black pepper

 Serve hot along with mint coriander chutney , tomato sauce or coconut chutney