Leftover sabzi/curry (preferably potato and mixed vegetables)
2 tbsp Refined flour
1 cup breadcrumbs
Black pepper powder to taste
cheese, grated
Salt to taste
Oil for frying
Breadcrumbs for coating

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How to make mixed vegetable cheese cutlet

. In a bowl, mash the leftover sabzi/curry (preferably potato and mixed vegetables).
. Add refined flour, breadcrumbs, salt, and black pepper powder. Mix well.
. Divide the mixture in small portions and stuff each portion with grated cheese.
. Seal the cutlets (to resemble a ball) and flatten slightly, shaping the cutlets.
. Coat the cutlets with breadcrumbs.
. Heat oil in a pan and shallow fry the cutlets till golden brown.
. Serve cutlets with tomato sauce .



Popping the corn:

A pan with a lid and handle to hold
Oil – 2 tbsp
Corn – 1/2 cup

Jaggery syrup:

Jaggery – 1 cup(powdered)
Butter – 1 tbsp
Cardamom powder – 1 tbsp

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How to make popcorn laddu

. Take a pan, add oil and corn. Close the pan with a lid. Once popcorn is done, keep it a side.
. Heat a pan, add butter and jaggery. Cook on low heat. Jaggery melts and begins to concentrate.
. When it starts foaming , it reached the consistency we want for this recipe.
. Constantly stirring, add cardamom powder and mix it well.
. Add jaggery syrup and popcorn in a bowl, mix well
. Take popcorn – jaggery mixture and slightly crush it with rolling pin.
. Wait for about 5 minutes for popcorn-jaggery mixture to cool down and then start making laddus.
. Take a spoonful of mixture into hands and press gently into round shape.
. Popcorn laddu is ready to serve.



vermicelli (cooked and strained)- 1 cup
onion (finely chopped) – 1
cabbage (finely chopped) – ½ cup
ginger (grated) one small piece
green chilli 3 – 4
potato (cooked and mashed) 1
gram flour / besan – ½ cup
rice flour – 2 tablespoon
turmeric powder – ¼ teaspoon
red chilli powder (optional) – ½ teaspoon
coriander leaves (chopped) – 2 teaspoon
salt to taste
oil for deep frying

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How to make semiya vada

. Pressure cook potatoes for 2 – 3 whistles. Let it cool.
. Then peel it, mash it and set it aside.
. Bring two cups of water in a vessel and cook vermicelli till done. Don’t over cook it. Drain water and add it to potato mixture.
. Now to the potato semiya mixture, add green chillies, red chilli powder, coriander leaves, turmeric powder, gram flour, rice flour, grated ginger, salt.
. Knead well without adding water to a smooth dough.
. Heat oil in a kadai.
. Take small portions of dough, make balls and slightly flatten it keeping it in between your palms as we make vada.
. Fry till golden brown.
. Semiya vada is ready. Serve vermicelli vada hot with tomato ketchup or green chutney.



Corn kernels – 1 cup boiled
Butter – 1 tablespoon, softened to room temperature
Lemon juice – 1 teaspoon
Salt – to taste
Black pepper powder – ¼ teaspoon
Chaat masala – ½ teaspoon

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How to make Butter Corn

. First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker.
. Take into the cooker with water. There should be enough water, so corn is submerged into the water.
. Pressure cook it for 3-4 whistles on medium heat. Turn off the stove, let the pressure go down by itself. Then open the lid.
. Remove the corn and let it cool to touch.
. Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob. I prefer the second method.
. Add butter, salt, pepper, chaat masala. Also squeeze the lemon juice.
. Mix everything well. Make sure the butter is coated evenly to the kernels.
. Remove it to a serving bowl and serve as a snack.



1 cup chana dal, soak in water 2 hrs, drain
1/2 cup grated carrot
1 large finely chopped onion
3-4 green chillis finely chopped
2″ ginger finely minced
2 cloves garlic
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
8-10 curry leaves, finely chopped
1/4 tsp cumin pwd
pinch of garam masala pwd
salt to taste
oil for deep frying

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How to make Carrot Masala Vada

. Grind the soaked and drained chana dal (leave aside a fistful of soaked dal), ginger, garlic and green chillis to a coarse paste.
. Add the remaining chana dal, chopped onions, grated carrot, mint leaves, curry leaves coriander leaves, cumin pwd, garam masala pwd and salt and mix well.
. Take some of this mixture to form a lemon sized ball.
. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.
. Heat oil for deep frying in a heavy bottomed vessel.
. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
. Serve hot with tomato sauce or any chutney of your choice.


carrot masalavada



Papdi or flat puris – 28-30
Potato – 1 medium or 1 cup, boiled, peeled and chopped
Onion – ½ cup, finely chopped
Tomato – ½ cup, finely chopped
Raw mangoes – ¼ cup, finely chopped, optional
Green coriander chutney – about ½ cup
Red garlic chutney – 2-3 tablespoons
Tamarind date chutney – about ½ cup
Chaat masala – 2-3 teaspoons
Fine or nylon Sev – 1 cup

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How to make sev puri

We need to make all three chutneys – coriander chutney, tamarind date chutney, garlic chutney. You can plan ahead of time and make those day before and keep in fridge. and use next day while making chaat.
If you planning to make papdi and sev at home, then you can make them also few days earlier. Or buy from the store.
Right before assembling the sev puri, keep all the elements on your counter ready. Chop boiled, potatoes, onion and tomato. Also keep all three chutneys, sev and chaat masala on the counter.
Now arrange 7-8 papdis on the plate.
Put potatoes on the papdis.
Top it with chopped onions and then with chopped tomatoes.
Also top it with raw mangoes, if using.
Sprinkle chaat masala.
Drizzle about 1 teaspoon of green chutney on every papdi. Quantity of chutney may vary depending on how spicy your chutney is.
Then add 1-2 drops of red garlic chutney. It is hot and strong, so little goes long way.
Then drizzle about a teaspoon of meethi tamarind date chutney on each papdi.
Finally sprinkle sev on top.
Serve immediately otherwise papdi will get soft and soggy. Follow the same steps for rest of the plates. Or you can make 2-3 plates simultaneously.



350 g – white flour
200 g – mashed Cottage cheese /paneer chunks
1/2 tsp – Ginger paste
3/4 tsp – cumin powder
1/2 tsp – coriander powder
1/2 tsp – Turmeric powder
1 – medium-sized Tomato
1 – medium-sized Onions
100 g – Green peas (par boiled)
Red Chilli powder /grated Green chillies
Salt to taste
Oil for frying

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How to make Paneer Samosa


For the paneer filling:

. Mash paneer chunks in a bowl of hot water.
. When it becomes an even mixture, keep it aside.
. Heat 4 tsp of oil in a pan.
. Fry chopped vegetables (onions, tomatoes, green peas).
. Add the ginger paste to it.
. Put the mashed paneer chunks into it.
. Add spices (cumin, coriander, turmeric and salt) to it.
. Add chilli powder /grated green chillies depending on how spicy you want it to be.
. Keep the mixture aside.

Preparing the outer layer:

. Make a smooth dough with white flour, salt, oil and a little water.
. Roll into small rotis.
. Put a spoon of the paneer stuffing at the centre.
. Fold the rolled up dough halfway, again fold it.
. It will take the shape of a pyramid.
. Press the sides evenly so that the stuffing doesn’t come out.
. Leave it in open air for some time to get firm.
. Deep-fry the samosa in oil till they become golden brown.
. Remove from oil and serve.

paneer samosa


Thin poha – 3 cups
Oil – 1 tablespoon
Mustard seeds – ½ teaspoon
Green chili – 1, chopped finely
Curry leaves – 5-6
Peanuts – 2-3 tablespoons
Dalia (roasted chana dal) – 2 tablespoons
Dry thinly sliced coconut – 1 tablespoon
Turmeric powder – ½ teaspoon
Salt – to taste
Sugar – 1 teaspoon, powdered
Citric acid (nimboo phul) – 1/16 teaspoon (a very very small pinch)

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How to make Poha chivda

. First we will roast the poha. I have roasted on stove top. Heat the pan on medium heat and dry roast the poha for about 2-3 minutes with stirring constantly or till they gets crispy. No need to change the color or anything. Just make sure that poha are crispy. Remove them in another bowl.
. Alternately, you can roast them in microwave as well. take poha in a microwave safe bowl. And microwave it for 2-3 minutes on high power.
. In the pan, heat the oil on medium heat. Once hot, add mustard seeds and let them pop.
. Then add chopped green chilies and curry leaves. Saute till all the moisture from chilies and curry leaves are gone and they will become crispy. If there is any moisture left, the whole chivda will not stay crispy and over the time chivda will starts to get soggy.
. Then add peanuts, dalia and coconut slices (if using).
. Roast them with stirring constantly till they get light brown in color and becomes crispy.
. Then add turmeric powder, sugar, salt and citric acid.
. Mix well.
. Immediately add roasted poha. Mix till everything is incorporated well.
. Let the chivda cool down completely, then store them in airtight container.



Cooked rice – ¾ cup
Ginger – ½ inch piece, grated
Green chili – 1, chopped finely
Cilantro or coriander leaves – 2 tablespoons, finely chopped
Carrot – ¼ cup, chopped and boiled or microwaved
Green Peas – ¼ cup, boiled or microwaved
Turmeric powder – ¼ teaspoon
Red chili powder – ½ teaspoon
Salt – to taste
Besan or gram flour – ½ cup
Water – 3-4 tablespoons
Oil – for deep frying

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How to make Rice Pakora Recipe

. Take cooked rice in a bowl.
. Add all the ingredients except oil and water (grated ginger, green chili, cilantro, carrot, peas, turmeric powder, red chili powder, salt and besan).
. Mix well and let it sit for 5-10 minutes, as vegetables will leave its water.
. Then add little water at a time and make thick lump free batter.
. Heat the oil in a pan on medium heat for deep frying. Once hot add spoonful of batter using your hand or two spoons. Fry few pakora at a time.
. After few minutes, flip them or move them around to get even cooking and browning.
. Once they get golden brown and crispy from all sides, remove it to a paper towel lined plate .
. Serve hot.

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