Vegetable Karari Tikki
Ingredients : Pauna-1 cup, finely chopped carrot, cabbage, capsicum, onion-1 cup, ginger, chili and garlic paste-2 tbsp, chopped coriander-pa cup, salt-as per taste, sugar-1 tbsp, amchoor powder-2 spoon, sesame-2 spoon, red chilli powder-1 spoon, garam masala-1 spoon, chili flakes-1 spoon, chaat masala-1 spoon, bread crumbs-1 cup, oil-for frying Method : Soak the pauna and keep it aside. Put some oil in a pan and fry the onion for a minute. Add remaining vegetables, salt and ginger, chillies, garlic paste as per taste and saute for two minutes on high heat. Now add all the spices, lemon juice and soaked pauna to it and switch off the gas. Mix well and allow the mixture to cool. Make small tikkis out of it and deep fry in bread crumbs in hot oil. This tikki can also be shell fried.
Missy Roti Tart
For Tart: Wheat flour-half cup, corn flour-5 cup, gram flour-2 spoon, semolina-2 spoon, fenugreek-2 spoon, kasoori methi-2 spoon, red chilli powder-half spoon, coriander powder-1 spoon, Turmeric-half spoon, garam masala-1 spoon, roasted cumin powder-half spoon, salt-as per taste, baking soda-pa spoon, oil-2 spoon, water-as required For stuffing : boiled potatoes-5 pcs, oil-3 spoon, cumin-1 spoon, chopped onion-2 pcs, chopped tomatoes-1 pcs, chopped green chillies-2, green peas-half cup, hing-pa spoon, turmeric-half spoon, coriander powder-1 spoon, red chilli powder -1 teaspoon, garam masala-half teaspoon, salt-as required, kasoori methi-half teaspoon, amchoor powder-half teaspoon, grated cheese-2 cubes Method: Mix all the ingredients for making the tart in a bowl, pour water as needed and knead the dough for half an hour. Leave covered. Cut out rounds using a large bread cutter. Place it in a tart mold or small aluminum pan and press it from all sides with your hands. Make a hole in the middle with a fork. Bake in preheated oven for fifteen minutes and allow to cool. Thus, prepare all the tarts. Now heat oil in a pan and saute cumin and onion. Add tomatoes, green chillies and peas to it and cover and let it cook for five minutes. Now pour the rest of the spices and half a cup of water and let it boil. Mash the boiled potatoes and add it. Mix well, turn off the gas and let it cool. Pour the cheese filling into the prepared tart. Enjoy crunchy and spicy Missy Roti Tart.
Cheese Pocket
Ingredients : Bread slices-10 pcs, Paneer cubes-2 cups, Chopped onion-1 pcs, Chopped capsicum,-pa cup, Boiled corn-pa cup, Ginger-garlic paste-1 tsp, Musco yogurt-2 tsp, Kashmiri red chillies -1 tbsp, Turmeric-pa spoon, Salt-as per taste, Kasuri fenugreek-pa spoon, Garam masala-1 spoon, Chilli flakes-pa spoon, Grated cheese-2 cube, Pizza sauce-pa cup, Butter-2 spoon, Toothpick -Method for packing: Take curd in a bowl and mix well Kashmiri red chillies, turmeric, garam masala, salt, kasoori methi and one spoon of oil. Mix paneer cubes in it and cover it for five to ten minutes and keep it aside. Heat some oil in a pan and fry ginger-garlic paste and onion. Mix capsicum and marinated paneer in it. Mix salt and corn kernels and let cool. Now spread the pizza sauce on the bread slices and sprinkle the stuffing with pathri cheese and chili flakes. Melt the cheese and pack it with a toothpick. Cover a nonstick pan with a lid and add a little butter and cook on low heat for 2 to 3 minutes or until the cheese melts.
Sandwich rolls
Ingredients: Sesame flour-1 cup, gram flour-1 cup, curd-1 cup, water-1 cup, green chillies-4 pcs, ginger-small piece, garlic-7 to 8 cloves, red chilli powder-one spoon, salt-to taste As per, Eno-1 tsp, Oil-3 tsp, Rye-half tsp, Neem leaves-7 to 8, Hing-pa chapati, Sesame seeds-half tsp, Coriander Chutney Method: Mix semolina, gram flour and curd and pour water in it and prepare the pudding. do Add salt and ginger-chilli paste as per taste. Prepare garlic chutney by pouring garlic cloves, red chilli powder, salt and little water in a mixer. Mix in the curry paste in a thin layer in a plate. A very thin crust will be made in just five minutes. Pour garlic chutney over it and boil again for five minutes. Then another layer of dhokla, followed by green chutney and another layer of dhokla stones. Cut the prepared dhokla plate and pour rai, sesame, neem and asafoetida.
Vegetable bruschetta
Ingredients : French Loaf-1 piece, Bhaji-1 bowl, Grated Beet-pa cup, Chopped Salad(cabbage-onion)-pa cup, Garlic Paste-2 tbsp, Chopped Coriander-for Garnish, Butter-as required, Cheese- Method as required : Paunbhaji is everyone's favorite dish. Let's give it a new form and make Paunbhaji Bruschetta. It will also be easy to serve and guests will taste something new. Heat some butter in a pan and fry the garlic paste until it changes color. Mix the roasted garlic paste with the remaining butter and the garlic butter will be ready. Mix in the chili flakes, oregano and coriander. Take the salad ingredients in a bowl and mix salt and lemon juice in it. Cut slices of French loaf and spread garlic butter on them. Sprinkle grated cheese over it. Bake in the oven until the cheese melts. Transfer the prepared salad to a serving plate and serve.
Chole Katori Chaat
Ingredients: For the bowl: Fenugreek-2 cups, wheat flour-1 cup, oil-for the mouth, ajmo-half teaspoon, salt-as per taste, oil-for frying For the stuffing: chhole masala-2 cups, finely chopped tomatoes, cucumber, Onion-1 cup For Garnish: Whipped curd-half cup, chaat masala, green chutney, gali chutney, save Method: Mix the ingredients in a bowl and make a dough. Place in a thinly lined aluminum pan or tart mold and use a slotted spoon to make a rim. Bake in a preheated oven at 180 Celsius for 10 to 12 minutes or until lightly browned. Demold after taking out to room temperature. If it is a little soft, bake again for 2-3 minutes to make it crispy. If you don't want to bake it, you can also fry it in oil along with the pan. If the bowl is prepared in advance, this dish can be prepared quickly on the day of the festival. Even the peel should be made on the same day in the morning. Chole masala should be kept slightly dry. While serving, pour the batter first into the bowl followed by the whipped curd and both the chutneys. Stir in chopped lettuce and chat masala. Serve the delicious Chole Katori Chaat with finely chopped sev.
Image Credit: (Divya-Bhaskar): Images/graphics belong to (Divya-Bhaskar).
