JEERA POWDER

 INGREDIENTS:-

1. Jeera                  1 cup

METHOD:-

• Dry fry jeera without oil until good aroma comes up.
• It changes its color, fry on low heat, stir in between.
• Cool down for 5 hours and powder it.
• Store it in an air tight container and use it for rasam, sambar, pani.

OMELETTE PIZZA

 INGREDIENTS:-

1. Eggs                            4 nos
2. Baking soda                1/4 tsp
3. Maida                          1 tbsp

FOR CUTTING:-

1. Onion                           1
2. Tomato                         1
3. Capsicum                     1

FOR FRYING:-

1. Chicken minced meat  1/2 cup
2. Garam masala              1/2 tsp
3. Chilly powder              1/2 tsp
4. Salt                            1/4+1/4 tsp
5. Oil                               1 tbsp

FOR GARNISHING:-

1. Cheese                       1/4 cup
2. Cheese spread            1 tbsp
3. Tomato sauce             2 tbsps

METHOD:-

• Grind meat with 1/4 tsp of salt. Grate cheese, cut onion, capsicum, tomato.
• Beat eggs with maida, chilly powder, garam masala, and baking soda until fluffy.
• Heat oil in a pan add ground meat and fry on low heat.
• Cook for 5 minutes, stirring in between and with closed lid.
• In a a dosa pan brush oil and heat to medium hot.
• Pour the beaten egg mix, sprinkle, chicken, cut onion, capsicum, and tomato.
• Add tomato sauce here and there. Put cheese spread in the center.
• Close a lid and cook until cheese melts.
• Serve hot with tomato sauce.

CHICKEN PIZZA

 INGREDIENTS:-

1. Pizza dough                   2 balls

FOR GRINDING:-

1. Chicken minced meat    1 cup
2. Onion                             1
3. Ginger                            1"
4. Garlic                             10
5. Garam masala                1 tsp
6. Chilly powder                1 tsp
7. Salt                                 1 tsp

FOR CUTTING:-

1. Onion                             1
2. Capsicum                       1

FOR GARNISHING:-

1. Cheese grated                 1 cup
2. Oil                                   1 tbsp

METHOD:-

• Knead the dough and make smooth balls and close a lid.
• Grind chicken with onion, ginger, garlic, garam masala, chilly powder, and salt.
• Cut onion and capsicum to small pieces.
• Heat oil, and add the ground meat and fry on low heat and cook for 5 minutes.
• Saute well and cook until the meat dries up and changes its color. Keep it aside.
• Bin the dough as chapati, and prick by fork on it.
• Heat pan brush oil and roast the pizza dough lightly on both sides.
• Arrange the pizza on a plate, spread pizza sauce.
• Sprinkle little cheese and add chicken, capsicum and onion.
• Add more cheese on top and roast in a pan with closed lid for 3 minutes.
• Serve hot and sprinkle with garam masala on top.
• 
  
• NOTE :- Refer pizza dough recipe from this blog

CHICKEN CUTLET

 INGREDIENTS:-

1. Chicken minced meat               1 cup
2. Onion                                        1 
3. Ginger                                       1"
4. Garlic                                        10
5. Chilly powder                           2 tsp
6. Pepper corns                             10
7. Salt                                            2 tsp
8. Bread slices                               4
9. Garam masala                           1 tsp
10. Oil or butter                              2 tbsp

METHOD:-

• Grind the above ingredients to a smooth paste, except oil.
• In a mixer jar add first pepper corns, ginger, garlic, onion, and grind.
• Then add minced meat, cut bread to pieces, add chilly powder, salt and grind.
• Whip for 3 or 4 times and then grind to smooth paste.
• Shape as 4 balls and flatten lightly and keep it aside for 10 minutes.
• Heat pan and add 1 tbsp of oil to fry 2 cutlets at a time.
• Turn over and roast evenly on both sides.
• Roast for 5 minutes on low heat till done.
• Serve with tomato sauce, with bread sandwich.

LONG BREAD CHICKEN SANDWICH

 

INGREDIENTS

1. Long bread slices               10
2. Chicken cutlet                    4
3. Eggs                                   4
4. Onion                                  2
5. Capsicum                            2
6. Tomato                                2
7. Cucumber                           2
8. Butter salted                       1 cup
9. Tomato sauce                      1 cup

METHOD

• Slice onion, capsicum, chicken cutlet, tomato and cucumber. Beat eggs.
• Heat tawa, arrange bread and pour egg mixture over bread, and toast.
• Brush butter, on top and turn, add tomato sauce, arrange onion, capsicum, chicken pieces. cucumber, and tomatoes, close another bread slice on it.
• Apply tomato sauce on both sides. 
• Cut into 1" pieces and serve whole with sauce.

URAD FLOUR BONDA

 INGREDIENTS;-

1. Urad flour              1 cup heaped
2. Rice flour               1 tbsp
3. Onion                     1 big
4. Green chilies          5
5. Curry leaves           few
6. Coriander leaves    handful
7. Salt                        1 tsp
8. Soda                      1/2 tsp
9. Water                     1 cup
10. Oil                         for frying

METHOD:-

• Mix urad, rice flour, salt, soda and water to a smooth paste without lumps.
• Close a lid and keep it aside for 1 hour.
• Cut onion, chilies, curry leaves, coriander leaves to small pieces.
• Add to the batter and mix well.
• Heat oil to a piping hot and reduce the flame.
• Wet hands and drop lemon sized balls and deep fry till crisp.
• Serve hot with chutney, sambar.

ONION EGG BONDAS

 INGREDIENTS:-

1. Boiled eggs                 4 nos
2. Onion                          1 big
3. Green chilies               10
4. Curry leaves                few
5. Coriander leaves         handful
6. Salt                             2 tsp
7. Bengal gram flour      3 cups
8. Rice flour                   1 tbsp
9. Soda                           1 tsp
10. Water                          1 cup
11. Oil                              for frying

METHOD:-

• Cut eggs into long 4 pieces in each, cut onion, chilies, curry and coriander leaves.
• Mix soda, water, salt, flours without lumps and add cut onion, chilies, curry and coriander leaves.
• Mix well and heat oil to piping hot and reduce the flame.
• Dip one egg piece into the batter and well coated with onion and drop into the oil.
• Deep fry on both sides until done and fried crisp.
• Serve with any sauce, mayonnaise.

CHICKEN NUGGETS

 INGREDIENTS:-

1. Chicken breast               1 OR
2. Chicken minced meat    1 cup
3. Bread slices                    6
4. Onion                             1
5. Salt                                 2 tsp
6. Chilly powder                2 tsp
7. Pepper powder               1 tsp
8. Ginger-garlic paste        1 tbsp
9. Garam masala powder   1 tsp
10. Oil                                  for frying

FOR BINDING:-

1. Eggs                              4 nos
2. Bread crumbs                1 big pack

METHOD:-

• Cut breast chicken to 1"pieces. Cut onion, bread slices to 1" pieces.
• Grind chicken with bread pieces and salt to smooth paste.
• Grind onion with chilly powder, ginger-garlic paste, pepper powder and garam masala.
• Mix ground chicken with masala paste and keep it in the fridge for 1 hour.
• Make big ball and flatten to chapati size, cut by knife to square pieces.
• Take two bowls, beat eggs in one bowl, put bread crumbs in another bowl.
• Take one piece and coat first in bread crumbs, next in egg mix, again coat in bread crumbs.
• Do it in all the chicken pieces and keep it in fridge and take out before frying.
• Heat oil on low flame as for gulab jamun we do, drop one by one and deep fry.
• Fry until crisp and golden brown in color.
• Omit chilly powder if the nuggets are served to children.
• Serve with tomato sauce.

GUJARATI THALI

 RECIPES

1. RAVA SWEET
2. SHRIKAND
3. BROADBEANS KOFTA 
4. GREEN GRAM GRAVY
5. SWEET AND SOUR GRAVY
6. TASTY DHOKLA
7. RADISH SIDE DISH
8. POTATO SIDE DISH
9. SPICY PEAS SAMOSA

SPICY PEAS SAMOSA

INGREDIENTS:-

1. Wheat flour             3 cups
   
2. Rava                        1/2 cup
3. Salt                          2 tsp
4. Water                       1 cup
5. Oil                           3 tbsps

FOR FILLING:-

1. Raw peas                 1 cup
2. Green chilies           10
3. Ginger                     1"
4. Sugar                       1 tsp
5. Salt                          1 tsp
6. Hing                        1/4 tsp
7. Garam masala         1 tsp
8. Coriander leaves     handful
9. Lemon                    1
10. Oil                           for frying

METHOD:-

• Mix wheat flour, rava, salt, oil, and water to a smooth dough. 
• Close a lid and keep it aside for 1 hour.
• Grind peas and ginger to a smooth paste. Cut chilies, and coriander leaves.
• Heat 2 tbsps of oil and add hing, peas paste.
• Fry on low heat adding chilies, salt, sugar, and garam masala.
• Cook until the peas paste dries up, cool and add coriander leaves, lemon juice.
• Make lemon size balls from the dough and press small puris.
• Fill 3 tsp of the peas masala in the middle, close the sides and paste the ends.
• Heat oil and deep fry the samosas till crisp on both sides.
• Serve with mint chutney, tomato sauce.

POTATO SIDE DISH

 8. POTATO SIDE DISH

INGREDIENTS:-

1. Potatoes              500 gms
   
2. Turmeric             1/2 tsp
3. Salt                     1 tsp
4. Dhania powder   2 tsp
5. Hing                   1/4 tsp
6. Chilly powder    1 tsp
7. Cashewnuts        10
8. Raisins                12

FOR SEASONING:-

1. Oil                     1 tbsp
2. Sesame              1 tbsp
3. Jeera                  1 tsp
4. Curry leaves      few

METHOD:-

• Wash potatoes and cut lenghtwise like finger chips.
• Fry in hot oil until crisp and spread on a tissue paper.
• Heat 1 tbsp of oil and fry cashewnuts,  raisins.
• Keep it aside and in the same oil fry sesame seeds and jeera and splutter.
• Add hing and curry leaves, add fried potatoes, turmeric, salt, chilly powder, cashewnuts and raisins.
• Mix well and serve with chapati, puri

RADISH SIDE DISH

INGREDIENTS:-

1. Radish                      5 nos
   
2. Bengal gram flour    1 cup
3. Green chilies            4 nos
4. Coriander leaves      little
5. Salt                           1 tsp
6. Garam masala          1 tsp
7. Lemon                      1

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Oil                            2 tbsp

METHOD:-

• Scrape radish, cut chilies, coriander leaves.
• Heat oil, crackle mustard seeds, fry green chilies.
• Add radish and fry for a minute, add flour and fry.
• Add water and stir, cook on low heat until it dries up.
• Mix and add salt, garam masala, lemon juice.
• Garnish with coriander leaves and serve with chapati, puri.

RICE DHOKLA

 INGREDIENTS:-

1. 
   Urad dhal               1 cup
   
2. Idly rice                 2 cup
3. Salt                         1 tsp
4. Pepper powder       1 tsp
5. Green chilies          5
6. Ginger                    1"
7. Baking soda           1/4 tsp
8. Coconut                  2 tbsps
9. Coriander leaves     handful

FOR SEASONING:-

1.  Oil                      1 tbsp
2.   Mustard seeds    1 tsp

METHOD:-

• Wash and soak rice and urad dhal for 5 hours separately.
• Grind urad dhal to a smooth paste, and rice to a coarse paste.
• Mix both and add soda, salt, ferment for 8 hours or whole night.
• Cut green chilies, coriander leaves, scrape coconut, ginger and mix to the batter.
• Add pepper powder and mix well.
• Steam in the idly cooker by pouring the batter in a plate or in a flat bowl.
• Steam for 10 minutes and cool it and cut into 1" pieces.
• Heat oil in a seasoning pan and crackle and pour on dhoklas.
• Serve hot with mint chutney.