Sabudana Smiley Cutlet

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

Ingredients:

  • Sabudana Soak
    1 Cup
  • Roasted Peanuts Crushed
    1/2 Cup
  • Potatoes Boiled, Peeled & Mashed
    2 Medium
  • Poppy Seeds (Khus Khus)
    2 Tea Spoon
  • Cornflour
    2 Table Spoon
  • Ginger Grated
    1 Tea Spoon
  • Green Chilli Finely Chopped
    1
  • Coriander Leaves Finely Chopped
    2 Table Spoon
  • Oil
    For Deep Frying
  • Salt
    To Taste
  • For Decoration

  • Whole Pepper Corns
    8-10 Seeds
  • Tomato Ketchup
    2 Table Spoon

Method:

  • Soak Sabudana in about1/2 cup of water to cover till soft around 2-3 hours.
  • Transfer this soaked sabudana into bowl now add mashed potatoes, grated ginger, coriander leaves, green chilli,poppy seeds,crushed peanuts, cornflour & salt.
  • Mix all the ingredients properly.
  • Now take a equal portion of mixture shape into lemon sized ball then flatten each ball & press 2 pepper corn like two eyes.
  • Heat oil in a kadhai & deep fry 2-3 pieces at a time in medium heat till golden.
  • Transfer these cutlet in the absorbent paper & make mouth shape with tomato ketchup.
  • Serve hot with tomato 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.

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.

Eggless-Sweet-French-To

Eggless Sweet French Toast

  • Prepairation Time:
  • Cooking Time:10 to 15 minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Breads
    4 Slices
  • Milk Boiled
    1/2 Cup
  • Sugar
    2 Table Spoon
  • Vanilla Custard Powder
    2 Table Spoon
  • Green Elachi Powder
    1/2 Tea Spoon
  • Butter/ Ghee
    1 Table Spoon ( For Swallow Fry)

Method:

  • Take a deep bowl add boiled milk, custard powder & sugar mix it properly.
  • Heat a non stick pan grease it with butter or ghee.
  • Dip the bread slice into the bowl & coat it with both the side well.
  • Put it in non stick pan for fry.
  • Fry until golden brown from both the side.
  • Transfer it in serving plate sprinkle green elachi powder on the top of slices.

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.

Chilli Cheese Toast

Chilli Cheese Toast

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

Ingredients:

  • Bread Slices
    6-8 Pieces
  • Cheese Grated
    1 Cup
  • Onion Finely Chopped
    1 Large
  • Tomatoes Finely Chopped
    2 Medium
  • Green Capsicum Finely Chopped
    2 Medium
  • Green Chillies Finely Chopped
    2 Pieces
  • Black Pepper Powder
    1/4 Tea Spoon
  • Salt
    To Taste

Method:

  • Pre heat oven at 170*C.
  • Take a large bowl add grated cheese, chopped onion, tomatoes, capsicum, green chillies, salt & black pepper powder mix it well.
  • Now cut the bread slices into triangles shapes.
  • Spread sufficient cheese mixture over the triangles bread slices.
  • Place them on a baking tray, bake it in pre heat oven at 170*C till the cheese melt properly or aprrox 4-5 minutes.
  • Remove from baking tray & serve it hot.

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.

Butter Murruku

Butter Murukku

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

Ingredients:

  • Rice Flour
    2 Cups
  • Besan
    4 Table Spoon
  • Butter
    3 Tea Spoon
  • White Sesame Seeds
    1 Tea Spoon
  • Oil
    For Deep fry

Method:

  • Take a thick bottom pan & dry roast the besan for 1-2 minutes or until its aroma released.
  • Now sieve the rice flour & besan & add flour to the large bowl.
  • Add butter, white sesame seeds & salt to the flour bowl.
  • Mix it evenly, knead a smooth dough with the water.
  • Now take your murukku mould (chakli mould) & set the star shaped plate (disc) in the mould.
  • Grease the mould with the little oil.
  • Take a small portion of dough & fill it inside the mould.
  • Heat oil in a kadhai & press directly to the kadhai in such a way that they don’t stick to each other.
  • Fry it in a medium heat till its color changes to golden brown.
  • Drain it in a absorbent paper.
  • Keep aside for cool, after cooling store in a airtight container.

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.

Baby-Corns-Tadka

Baby Corn Tadka

  • Prepairation Time:
  • Cooking Time:15 - 20 minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Baby Corn Cut Into Thin Round Shape
    10 Pieces
  • Onion Finely Chopped
    1 Medium
  • Garlic Paste
    1 Tea Spoon
  • Turmeric Powder
    1/4 Tea Spoon
  • Red Chilli Powder
    1/2 Tea Spoon
  • Black Pepper Corn Powder
    1/2 Tea Spoon
  • Mustard Seeds
    1 Tea Spoon
  • Cumin Seeds
    1 Tea Spoon
  • Curry Leaves
    8-10 Leaves
  • Tomato Ketchup
    1 Table Spoon
  • Oil
    2 Table Spoon
  • Salt
    To Taste

Method:

  • Wash & clean the baby corns & cut into thin round shape.
  • Take a pressure cooker add little water, corns & salt.
  • Cook it till 2 whistle, remove from heat & keep it for cool down.
  • Heat oil in a pan add cumin seeds, mustard seeds & curry leaves saute till crackled.
  • Then add onion & fry till transparent, add garlic paste saute it for 1-2 minutes.
  • Add cooked baby corns, red chilli powder,turmeric powder, salt, black pepper corn powder & tomato ketchup.
  • Cook it for 3-4 minutes, remove from heat.
  • Transfer it into serving dish & serve it.

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.

Moong-Dal-Idli

Moong Dal Idli

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

Ingredients:

  • Dhuli Moong Dal (Skin Less Green Gram) Soaked
    1/2 Cup
  • Dhuli Urad Dal ( Skin Less Black Gram) Soaked:
    1/2 Cup
  • Ginger
    1/2 Inch
  • Green Chillies
    2 Pieces
  • Turmeric Powder
    1/4 Tea Spoon
  • Oil
    For Greasing
  • Salt
    To Taste

Method:

  • First drain both the dals properly and mix them in a bowl.
  • Add Ginger & Green Chillies in the same bowl.
  • Add little water to the dal to make the paste smooth.
  • Now put the mixture into the mixer jar and make it like batter.
  • Now transfer the batter into a bowl and add turmeric powder & salt. Mix it properly.
  • Cover the bowl & keep it aside for fermentation for around 5 hours.
  • Take a steamer (Cooker, Idli Cooker etc.) and heat sufficient water in that steamer.
  • Now grease the idli mould with oil gently.
  • Pour the batter in the greased idli mould. Close the lid of the steamer and steam it for 10 to 15 minutes.
  • To check whether the idli is cooked, open the lid of the steamer and insert the toothpick/knife. If the toothpick/knife comes out clean then the your idli is ready.
  • Take out the mould from steamer, keep it outside for sometime to get it cooled. Now demould the idlis with knife/spoon
  • Repeat the same process untill you have batter remains.
  • Now serve the idlis with your favorite chutney/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.

Kache-Kele-Ke-Kabab

Kele Ke Kabab

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

Ingredients:

  • Kache Kele
    4 Pieces
  • Fresh Grated Coconut
    1/2 Cup
  • Mustard Seeds
    1/2 Tea Spoon
  • Curry Leaves
    6-7 Pieces
  • Garlic
    2-3 Cloves Crushed
  • Green Chilli
    2 Finely Chopped
  • Oil
    3 Table Spoon
  • Salt
    To Taste

Method:

  • Peel the banana (kele) & boil it.
  • Keep aside for cooling, mashed the banana.
  • Heat oil in pan
  • Add curry leaves & mustard seeds wait till crackled.
  • Add garlic, mashed banana, grated coconut & green chilli.
  • Cook till mixture leave the oil.
  • Cool the mixture.
  • Take a mixture in equal quantity to make kabab.
  • Make a small ball & press it slightly.
  • Heat a pan, put little oil on it.
  • Cook it evenly on both the sides.
  • Take in a serving dish serve it with any 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.

Khatti-Meethi-Moongfali

Katthi Meethi Moongfali (Peanuts)

  • Prepairation Time:
  • Cooking Time:10 to 15 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Moongfali (Peanuts) Roasted & Peeled
    2 Cups
  • Fresh Coconut Grated
    2 Table Spoon
  • Green Chilli
    2 Finely Chopped
  • Fresh Coriander Leaves
    1 Table Spoon Finely Chopped
  • Lemon Juice
    1 Table Spoon
  • Sugar
    1 Tea Spoon
  • Black Pepper Powder
    1/4 Tea Spoon
  • Salt
    To Taste

Method:

  • Take a bowl.
  • Add moongfali, grated coconut, green chilli, sugar, black pepper powder, salt coriander leaves.
  • Mix it properly
  • Ready to eat.

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.

Mixed-Dal-Ke-Bade

Mixed Dal Ke Bade

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

Ingredients:

  • Mixed Dal (Chana Dal, Moong Dal, Urad Dal)
    2.5 Cups
  • Onion
    2 Large Finely Chopped
  • Ginger
    1 Inch
  • Green Chilli
    3 Pieces
  • Fresh Coriander Leaves
    2 Table Spoon
  • Amchoor powder
    1 Tea Spoon
  • Oil
    For Fry
  • Asafoetida (Heeng)
    A Pinch
  • Coriander Seeds
    10-15 Crushed
  • Salt
    To Taste

Method:

  • Wash all the dal soak in a warm water for 2 to 2 1/2 hours.
  • Drain it properly.
  • Add green chilli, ginger, coriander leaves with dal.
  • Grind to a fine thick paste with a little water.
  • Take a batter in a bowl.
  • Whisk it properly.
  • Add onion, amchor powder, coriander seed, asafoetida salt to it.
  • Put some water in a palm & take a batter in palm.
  • Now make a shape by pressing by light hand.
  • Fry over medium heat until it get golden brown.
  • Take out in a absordent paper.
  • Serve hot with green 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.