Potato Wedges in Airfryer

Saboodana Vadaa - Navratri Recipies

saboodana Vadaa - Navratri Recipie

Saboodana Vadaa

Ingredients :- 

• Saboodana
• finely crushed and roasted peanuts
• crushed chilies
• boiled and mashed potato
• salt and oil. 

Method :-


Wash saboodana properly. Drain the excess water and soak it for few hours. Now add all the ingredients except oil to it. Mix it well and make a thick paste. In a frying pan, heat oil. Make small and flat balls from the saboodana paste. Fry these balls on a medium flame until their color changes to light brown and they become crisp. Drain the excess oil and serve it hot with peanut chutney or sauce. 

Saboodana Vadaa - Navratri Recipies

 

Coconut Barfi - Navratri Recipes

Coconut Barfi

Coconut Burfi

Ingredients:- 

• Fresh grated coconut 3 cups
• Sugar 1½ cups
• Water 1 cup
• Ghee ¾ cup
• Flour (maida) 2 tbs.
• Cardamom powder ½ tsp.
• Saffron ½ tsp.

Method: -

Boil sugar and water in a thick pan, over moderate heat, stirring all the time, till you get a thick syrup. Add the coconut and stir till dry. In a separate pan heat, ½ cup of ghee. Add the flour and fry on a low flame till it turns light brown. Add this to the coconut mixture, along with saffron and cardamom powder. Cook on medium heat stirring all the time, till the mixture starts leaving the sides of the vessel. Now add the remaining ¼ cup of ghee, stir once and pour into a greased tray. When the mixture cools, cut into pieces. Remove and keep in an airtight container.

Coconut Burfi

 

Egg Recipies :- Stuffed Egg Recipies

Ingredients:-

• 4 eggs (hard boiled)
• 1 tbsp ghee / oil
• 1 tbsp chopped onions
• 3 tbsp cooked ground / minced meat
• Salt To Taste
• 1 green chili (chopped)
• 1/2 tsp ginger (grated)
• 1 tbsp tomato paste
• 1 tbsp corn flour / corn starch
• 1 egg (beaten)
• 1 tbsp coriander leaves (chopped)
• 1 lemon juice
• breadcrumbs for coating
• 12 pieces of liver (fried) for garnishing
• Oil for deep-frying

Method:-

• Heat the oil / ghee in a frying pan and fry the onions till golden.
• Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
• peel the shell and cut the hard boiled eggs into half lengthways.
• Take out the yolks and add to the frying mixture.
• Cook for another 5 minutes and remove from the heat and allow to cool.
• Stir the corn flour into the beaten egg, making a batter.
• Place the breadcrumbs on a flat dish.
• Fill the meat mixture into the yolk cavity ( hole  from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
• Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
• Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
• Remove and drain on a paper towel.
• Serve garnished with fried liver, coriander leaves and with chutney or sauce.

Egg Recipies - Egg Fry

Ingredients:-

1) Egg 2 nos.
2) Turmeric powder 1/4 tsp

3) Chilli Powder 1/2 tsp
4) Coriander Pwder 1/4 tsp
5) Oil 2 tsp
6) salt to taste


Method:-

1. Boil eggs until done.
   
   
2. Pour oil into a pan and add turmeric powder, chilli powder and coriander powder along with salt on a low flame.
   
   
3. Fry for half a minute and add the boiled eggs to this and fry for another minute.

Indian Recipies - Papri Chaat

Ingredients :-

For Puris

•  1 1/2 cup Wheat Flour
•  3 cups Maida
• 1/4 cup Oil
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1/4 tsp Heeng
• 1 tsp Cumin seeds
• 1 tsp Ajwain Seeds
• 2 tbsp Vegetable Oil
• Salt to taste

Green Chutney

• 1/2 bunch Coriander Leaves
• 1/2 cup Grated Coconut
• 2-3 drops Lemon Juice
• 1 Green Chilli
• Salt to taste

Red Chutney

• 4-5 Dates
• 1 tbsp Tamarind
• 1/4 tsp Red Chilli Powder
• Salt to taste

Yoghurt Mix

• 4 cups Yoghurt 
• 4 tbsp Sugar 
• 2-3 Curry Leaves 
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds  
• 2 tsp Oil
• Salt to taste

 Other

•  2 Potatoes

Method: -
Making Puri

•  Crush the cumin seeds and the ajwain seeds coarsely in a mixer.
•  Mix maida, wheat flour, red chilli powder, turmeric, salt, hing,oil, crushed cumin and ajwain seeds together.
•  Knead a little hard dough adding water.
•  Roll out very small even size round puris of the dough.
•  Deep fry them in oil and keep aside.

Making Green Chutney

• Make the green chutney by mixing grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chillies in a mixer to make a fine paste. Keep aside.

Making Red Chutney

• Make the red chutney by boiling the dates and tamarind together in water till they are cooked. Then crush it in a mixer to make a fine paste. Add salt and red chilli powder to it. Keep aside.

Making the yoghurt mix

• Beat the yoghurt nicely and add to it sugar and salt. Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt.
• Mix it thoroughly and keep aside.

Final steps

• Now boil the potatoes and mash them. Add salt and little chat powder to it.
• While serving, lightly crush the puris little. Put one tbsp of mashed potatoes. Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and red chutney ovey it. Sprinkle little red chilli powder and chaat powder and serve!



 

Pappad Rolls

Ingredients 

• Kachha  Pappad 8nos
• Half boiled Potato medium 3nos
• French Beans 8nos
• Shredded carrot 2tbs
• Cauliflower 4tbs
• Garlic 6pods
• Ginger 1tea spoon
• Green chillies 3nos
• Onion medium 2nos
• Pudina and Dhania 1tb spoon
• Salt & pepper
•  Oil for frying

For batter 

• 2tb spoon corn flour
• 2tb spoon maida
• 2 tb spoon flour
• Salt and a pinch of soda

Method 

• In a kadai pour little oil or butter. Put garlic, ginger, green chillies. Fry for 2 to 3 min. 
• Then add onion pieces. 
• Saute for 5 minutes (till it changes color). 
• Add a pinch oh haldi. 
• Then add beans, carrots cauliflower. 
• Sprinkle little water and cook on low fire for 10 minutes.
• Lastly add half boiled shredded potatoes. 
• Cook till done. Let it cool. 
• Take a polythene sheet
• Slightly heat the pappad over gas for elasticity. 
• Immediately Keep it over the sheet. 
• Put vegetable stuff on one side. 
• Then Roll it over the sheet. 
• Seal the edges with Maida paste. 
• Prepare all the Pappad rolls in this fashion. 
• Dip each roll in the batter. 
• Fry when the oil is really hot. 
• See that the inside of the pappad is fried evenly. 
• When crisp remove from oil. 
• Cut each roll into 4 pieces. 

Serve with Ketchup.