Crispy Dalia Cutlets

  • Prepairation Time:
  • Cooking Time:20 to 25 minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Dalia (Broken Wheat
    1/2 Cup
  • Potatoes Boiled, Peeled & Mashed
    2 Medium
  • Spinach (Palak) Finely Chopped
    1 Cup
  • Ginger Grated
    1 Tea Spoon
  • Roasted Peanuts Powdered
    2 Table Spoon
  • Green Chillies Finely Chopped (Optional)
    2-3
  • Oil
    For Deep Frying
  • Milk
    1 Cup
  • Salt
    To Taste

Method:

  • Heat a pan add dalia & roast till golden in color.
  • Transfer the roasted dalia into bowl & soak it with 1 cup of milk.
  • Keep aside for 1 Hour.
  • Now take a bowl add mashed potatoes, chopped spinach, grated ginger, roasted peanuts, green chillies, salt & soaked dalia mix it well.
  • Divide the mixture into small equal small portions.
  • Make a small ball of each portion & flatten between the palm in the shape of flatten cutlets.
  • Heat oil in a kadhai & deep fry the 3-4 cutlets at a time till crisp & golden.
  • Take it in absorbent paper & serve it with green chutney or tomato sauce.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Sabudana Potato Rolls

Sabudana (Sago) Potato Roll

  • Prepairation Time:
  • Cooking Time:25 minutes to 30 minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Sabudana (Sago)
    1 Cup
  • Roasted Peanuts Crushed
    1/2 Cup
  • Potatoes Boiled, Peeled & Mashed
    3 Medium
  • Green Chillies Finely Chopped
    2-3 Pieces
  • Roasted Cumin Powder
    1/2 Tea Spoon
  • Fresh Curry Leaves Roughly Toned
    5-6 Leaves
  • Fresh Coriander Leaves Finely Chopped
    1 Table Spoon
  • Oil
    For Deep Frying
  • Rock Salt (Falhari Namak)
    To Taste

Method:

  • In bowl wash sabudana & soak in hot water so that we can prepare sabudana roll in short time. Or you can soak it in normal water too.
  • Squeeze the sabudana properly & transfer it in other big bowl.
  • Now add mashed potatoes, roasted peanut, green chillies, roasted cumin powder, curry leaves, fresh coriander leaves & rock salt mix it properly.
  • If neccessary add little water to it to make a dough & keep aside for 15 to 20 minutes.
  • Divide the dough into equal portions & shape it into long oval shaped roll.
  • Heat oil in a deep pan leave the rolls in hot oil & fry till golden in color.
  • Take it out in absorbent paper one by one & fry rest of the rolls similarly.
  • Serve hot with chutney.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Veggie-Rolls

Veggie Rolls

  • Prepairation Time:
  • Cooking Time:15 to 25 minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Potatoes Boiled & Mashed
    3-4 Medium
  • Green Peas
    1/2 Cup
  • Carrots Finely Chopped & boiled
    1/2 Cup
  • Fenugreek Leaves
    1/4 Cup
  • French Beans Chopped & boiled
    3-4
  • Ginger-Garlic Paste
    1 Tea Spoon
  • Black Pepper
    To Taste
  • Bread Crumbs
    1 Cup
  • Oil
    For deep frying
  • Salt
    To Taste

Method:

  • Take a bowl add boiled & mashed potatoes then add chopped chopped fenugreek leaves.
  • Now add boiled carrots,boiled french beans, green peas to the bowl, mix it well.
  • Add ginger – garlic paste, black pepper,bread crumbs & salt mix it properly.
  • Heat oil in a kadai.

  • Now make shape like roll or fingers.
  • Drop one by one these veggie rolls in hot oil & fry till golden color
  • Drain it in absorbent paper & serve it with chutney & ketchup.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Sago Peanuts Tikki

Sago and Peanuts Tikki

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Sago (Sabudana) Soaked
    2 Cups
  • Peanuts Roasted Crushed
    1 Cup
  • Potatoes Boiled Mashed
    2 Large
  • Ginger Paste
    1/2 Tea Spoon
  • Green Chilliies Finely Chopped
    2 Pieces
  • Fresh Coriander Leaves Chopped
    1 Table Spoon
  • Fresh Curry Leaves
    6-7 Leaves
  • Fresh Coconut Grated
    1/2 Cup
  • Arrowroot Powder
    2 Table Spoons
  • Oil
    For Deep Frying
  • Sendha Namak (Rock Salt)
    To Taste

Method:

  • Take a large bowl and add mashed potatoes & half of sabudana on it.
  • Add Peanuts, Green Chillies, Sendha Namak, Grated Coconut, Curry Leaves, Fresh Coriander Leaves & Ginger Paste to it.
  • Add Arrowroot powder & mix it properly.
  • Take the remainning sabudana in a plate.
  • Divid the mixture into equal parts & make a small balls.
  • Press it lightly to make tikki & place the tikki over sabudana in the plate.
  • Heat sufficient oil in a deep pan.
  • Fry the tikkis till it becomes golden brown.
  • Drain on absorbent paper.
  • Now serve it hot with tomato sauce.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.