Category Archives: Party Starters

Recipe – Veg Frankie / Veg Roll

Aviary Photo_131557744453297941Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 8 rolls

Ingredients

For the besan dosa or frankie base

  • Maida (Plain flour): 2 Cup
  • Salt: 1 teaspoon or to taste
  • Curd: 1 tablespoon
  • Water: as required
  • Oil: 1 tablespoon and as required to roast

For the Veg Stuff

  • Carrot: 1, peeled, washed and grated
  • Beet Root: 1, peeled, washed and grated
  • Green Beans: 5-6, washed and cut into small thin pieces, lengthwise
  • Onions: 1 medium, cut into thin pieces, lengthwise
  • Bell pepper: 1, washed and cut into thin pieces, lengthwise
  • Cabbage: 1/8 of a medium one, grated or thinly chopped
  • Potato: 2, boiled and mashed
  • Oil: 2 tablespoons
  • Garlic Cloves: 1 teaspoon, finely chopped or crushed
  • Ginger: 1 teaspoon, finely chopped or crushed
  • Green chili: 1 teaspoon, finely chopped or crushed
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Garam Masala: 1 teaspoon
  • Chat Masala: 1 teaspoon
  • Coriander leaves: 1 tablespoon
  • Lemon Juice: ½ tablespoon

For assembling:

  • Tomato Sauce: 2 Tablespoon
  • Green Chutney: 2 Tablespoon
  • Onion: 1 tablespoon, finely chopped
  • Green chili: 1 teaspoon, finely chopped
  • Cucumber: 2 Tablespoon, finely chopped

Method

  • In a bowl mix flour and salt. Add 1 tablespoon curd, 1 tablespoon oil and mix well. Add water to make a smooth dough. Cover the dough with a wet cloth and keep aside for 10-15 minutes.
  • Now heat 2 tablespoons of oil in a pan.
  • Add onion, ginger and garlic. Saute for 1 minutes.
  • Add carrot, beet root, beans, bell pepper, cabbage, green chili and salt. Mix well and cover for 3 minutes.
  • Remove the cover and add mashed potato, black pepper powder, garam masala and chat masala. Mix well and cook in high flame till the mix for 4 minutes or till all the water from the veggies are gone. Stir occasionally.
  • Turn off the heat. Add coriander leaves, lemon juice and mix well.
  • Heat a tawa.
  • Take the dough and divide into 8 equal portions. Roll each portion into balls. Roll each ball into a 6-inch diameter circle. Sprinkle little flour if needed while rolling.
  • Place the circle on the tawa in medium heat. Flip it after 30 seconds. Spread 1 teaspoon oil over it. Flip again and spread little oil in other side too. Using a flat spatula, press the circle so it becomes crispy. Flip and cook until both side has golden brown spots (not black).
  • Take out and place it on a wooden board. Spread ¼ tablespoon green chutney on the circle / roti. Now add 1 tablespoon of the cooked veg stuff in one vertical edge. Add little onion, green chili, cucumber and spread little tomato sauce. Fold ½-inch from both the horizontal edges and start rolling the roti pushing the stuffs tight.
  • Or else, just add all the stuff in the middle vertical line of the roti and fold both edges, one top of another and press gently.
  • Serve or cut into 2 pieces and serve.
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Recipe – Veg Besan Frankie Roll / Stuffed Gram Flour Pancake / Masala Besan dosa

Aviary Photo_131552541766986239

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serves: 6 rolls

Ingredients

For the besan dosa or frankie base

  • Besan (gram flour): 1 cup
  • Salt: ½ teaspoon or to taste
  • Black pepper powder: ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Turmeric Powder: ¼ teaspoon
  • Curd: 1 tablespoon
  • Water: as required
  • Oil: to roast

For the Veg Stuff

  • Carrot: 1, peeled, washed and grated
  • Green Beans: 5-6, washed and cut into small thin pieces, lengthwise
  • Onions: 1 medium, cut into thin pieces, lengthwise
  • Bell pepper: 1, washed and cut into thin pieces, lengthwise
  • Cabbage: 1/8 of a medium one, grated or thinly chopped
  • Potato: 2, boiled and mashed
  • Oil: 2 tablespoons
  • Garlic Cloves: 1 teaspoon, finely chopped or crushed
  • Ginger: 1 teaspoon, finely chopped or crushed
  • Green chili: 1 teaspoon, finely chopped or crushed
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Garam Masala: 1 teaspoon
  • Chat Masala: 1 teaspoon
  • Tomato Sauce: 3 Tablespoon
  • Coriander leaves: 1 tablespoon

Method

  • In a bowl mix gram flour, salt, black pepper powder, red chili powder and turmeric powder. Mix well. Add curd and whisk well. Add water to make a thin dropping consistency batter. Whisk well so are no lumps. Add little water at a time and mix to check the consistency. Keep this batter aside.
  • Now heat 2 tablespoons of oil in a pan.
  • Add onion, ginger and garlic. Saute for 1 minutes.
  • Add carrots, beans, bell pepper, cabbage, green chili and salt. Mix well and cover for 3 minutes.
  • Remove the cover and add mashed potato, black pepper powder, garam masala and chat masala. Mix well and cook in high flame till the mix for 4 minutes. Stir occasionally.
  • Turn off the heat. Add coriander leaves and mix well.
  • Heat a non-sticky tawa.
  • Pour 1 ladle full of the batter in tawa and spread it lightly to make a 5-6-inch diameter circle. Spread little oil over the circle. Cook in high flame for 2 minutes.
  • Flip it carefully. Spread little oil again. Cook it till it turns golden brown from both the sides.
  • Take out and place it on a wooden board. Spread ½ tablespoon tomato sauce on the dosa. Now add 1 tablespoon of the cooked veg stuff in one vertical edge. Fold ½-inch from both the horizontal edges and start rolling the dosa pushing the stuffs tight.
  • Serve or cut into 2 pieces and serve.

Recipe – Paneer Manchurian

Aviary Photo_131526572879086707

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

For the paneer fries:

  • Paneer (Cottage Cheese): 300 grams (2/3 lbs)
  • Corn Flour (Corn starch): ½ cup
  • Water: ¼ cup or as required
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: 1/4 teaspoon
  • Cooking oil: as required for frying

For the sauce:

  • Oil: 1 tablespoon
  • Onion: 1 small, finely chopped
  • Green bell pepper: 1/2, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Green chili: ½ teaspoon. finely chopped
  • Tomato sauce: 1 tablespoon
  • Soya sauce: ½ tablespoon
  • Vinegar: ¼ tablespoon
  • Chili sauce: ¼ tablespoon
  • Salt: ½ teaspoon
  • Black pepper powder: ½ teaspoon

For Garnish:

  • Fresh cilantro (coriander leaves): 1 tablespoon
  • Spring onion: ½ tablespoon, finely chopped

Method

  • Cut the paneer bar into 1*1/2*1/4-inch rectangular pieces or square cubes.
  • Mix corn flour, salt and black pepper powder in a bowl. Add water and make a smooth thick batter.
  • Heat oil for deep fry.
  • Now dip each paneer piece into the corn flour batter and gently coat all around.
  • Deep fry them in hot oil until both sides are golden brown and crispy.
  • Take them out on a kitchen napkin. Keep aside.
  • Heat another frying pan.
  • Saute onion, ginger, garlic, green chili, bell pepper for 3-4 minutes.
  • Add tomato sauce, soya sauce, vinegar, chili sauce, salt, black pepper powder and mix well. Cook for 1 minute.
  • Add the fried paneer pieces.
  • Gently fold the sauce all over the paneer pieces.
  • Cook for 2-3 minutes.
  • Turn off the heat.
  • Garnish with coriander leaves and spring onions.

Recipe – Mini chilla bites

Aviary Photo_131516207210307116

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 8

Ingredients

For the chilla:

  • Besan (gram flour): 1 cup
  • Salt: ½ teaspoon or to taste
  • Black pepper powder: ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Cumin seeds: ¼ teaspoon
  • Coriander leaves: finely chopped, 1 tablespoon
  • Ginger: 1 teaspoon, finely chopped or crushed
  • Green chili: 1, finely chopped or crushed
  • Water: as required
  • Oil: to roast

For assemble:

  • Toothpick: 8
  • Onion: cut into circles, 8 pieces
  • Tomato: cut into circles, 8 pieces
  • Green chutney: 2 tablespoons
  • Tomato sauce: 2 tablespoons

Method

  • In a bowl mix gram flour, salt, black pepper powder, red chili powder, cumin seeds, coriander leaves, ginger, green chili and mix well.
  • Adding water make a thin dropping consistency batter. Add little water at a time and mix to check the consistency.
  • Heat tawa.
  • Heat a non-stick tawa. Pour ½ tablespoons of the batter in tawa and spread it lightly to make a 2-inch diameter circle. Like this fill the complete tawa with mini chilla circles. I made 24 mini chillas in 4 rounds.
  • Spread little oil over the circles. Cook for 3-4 minutes.
  • Flip it carefully. Spread little oil again. Cook it till it turns golden brown from both the sides.
  • Take out all the mini chillas.

Assembling:

  • Take a toothpick, insert 1 mini chilla to the ¾ depth of the toothpick
  • Spread little green chutney and insert a tomato circle
  • Again, insert a mini chilla and spread little tomato sauce
  • Insert an onion circle and cover it with another mini chilla.
  • Likewise make all the mini chilla bites.
  • Sprinkle some chat masala and serve

 

Recipe – Paneer and Vegetable Tikka

Aviary Photo_131510165174204840
Paneer Veggie Tikka

Prep Time: 45 Minutes

Cook Time: 35 Minutes

Serves: 4

Ingredients

Paneer, mushroom and vegetable cubes:

  • Paneer: 300 grams or 1 cup, cut into 1 inch cubes
  • Bell pepper: 1 cup, cut into 1 inch pieces
  • Broccoli: 1 cup, cut into 1 inch pieces
  • Mushrooms, cut into 2 pieces, 1 cup
  • Onion: 1, trim and cut into half, take out the outer 4-5 layer and cut into 1-inch cubes, keep the middle portion aside for grinding
  • Tomato: 2, cut into halves, take out the inside pulp and keep aside for grinding , cut outer layer into 1-inch cubes

For Marinating:

  • Hung curd: 1 cup
  • Fresh milk cream: ½ cup
  • Onion: the leftover inside portion after trimming the outer layer
  • Tomato: the inside pulp, after taking out the outer layer
  • Ginger-Garlic paste: 1 tablespoon
  • Green chili: 2
  • Red chili powder: ½ teaspoon
  • Black pepper powder: ½ teaspoon
  • Salt: 1 teaspoon or to taste
  • Lemon juice: 1 teaspoon
  • Rice flour: 2 tablespoons
  • Garam masala powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Oil/butter: 2 tablespoons

Method

  • Take the inside portions of onion and tomato and blend it with green chili. Mix in with the rest of marinade-ingredients mentioned above to make a smooth mix. Whisk it well.
  • Take the Paneer, mushroom, onion, tomato and other vegetable cubes and add in the marinade mix.
  • Gently toss and fold everything so that all pieces are well coated with the marinade mix.
  • Let the mix marinade nice for 2 hours.
  • Take the skewers. Line the Paneer, mushroom and vegetable cubes one by one. Divide it into 3-4 skewers. Brush with oil or butter.
  • Grill in oven for 30 minutes in 375-degree F or 190-degree C or until crispy and golden brown.
  • Or else, heat 2 tablespoon oil/butter in a non-sticky pan and roast the marinade mix in medium heat until crispy and golden brown.

Cook’s Note:

  • To make hung curd, take curd on sieve, place a bowl below the sieve, cover the sieve with a plate and keep it hung for minimum 1 hour.

 

Recipe – Panipuri / Panipuri with Ragda stuffing

Aviary Photo_131477359935315474

Preparation Time: 5 hours

Cooking Time: 1 hour

Serves: 4 servings

Ingredients

For the Puris:

  • Plain Flour (maida): 1/2 Cup
  • Semolina (Sooji / Rava): 1/4 cup
  • Water: as required
  • Oil: for deep fry

For The spicy green pani:

  • Coriander leaves: 1/2 cup, chopped
  • Mint leaves: 1/2 cup, chopped
  • Ginger: 1/2 teaspoon, chopped
  • Green chili: 2
  • Lemon Juice: 1 tablespoon
  • Salt: 1/2 teaspoon
  • Chat Masala: 1 teaspoon
  • Cumin seeds: 1/2 teaspoon

For the sweet pani:

  • Tamarind: 1/4 cup
  • Sugar or jaggery: 1/2 cup
  • Water as required

For the filling:

  • Potato: 2 medium sized, boiled and mashed
  • While Peas (Ragda): Soaked for minimum 4 hours and boiled, 1 cup
  • Onion: 1 medium sized, finely chopped,
  • Salt: 1 teaspoon
  • Chat masala: 1 teaspoon
  • Lemon juice: 1 teaspoon
  • Fresh coriander leaves: chopped, 1 tablespoon

Method

For the Puris:

  • Mix the plain flour and semolina. Using water knead well to a semi-stiff dough. Cover it with a wet cloth and keep it aside for 4-5 minutes.
  • Divide the dough into 25 equal potions and roll them into balls.
  • Roll each ball to a very thin circle, approx. 2 ½ inch diameter circle.
  • Deep fry the puris in low flame, flipping around until light brown or crispy. They should puff up. If not, you can use this puris for papdi chat.
  • Take out the puris in a kitchen napkin.
  • Let it cool completely, then store in an airtight container.

For the Ragda filling:

  • In a bowl, add boiled and mashed potato, boiled white peas (ragda), salt, chopped onion, chat masala, lemon juice, coriander leaves. Mix well.

For the spicy green pani:

  • Blend, coriander leaves, mint leaves, ginger, chili, cumin seeds to a smooth paste.
  • Take out in a big bowl.
  • Add water, salt, chat masala, lemon juice and mix well.
  • Adjust water to get the required consistency.

For the sweet tamarind pani:

  • Soak tamarind in water for 30 minutes.
  • Strain the syrup through a sieve.
  • Add sugar/jaggery.
  • Mix or blend well.
  • Adjust water to get the required consistency.

For serving:

  • Crack a small hole in the center of each puri.
  • Fill the filling.
  • Add desired pani (spicy or sweet) and serve.

Cook’s Note