MASALA EGGS RECIPE: STARTERS RECEIPE

INGREDIENTS:
6 hard-boiled eggs
3 1/2 tablespoons mayonnaise or cream according to your taste
3 tablespoons minced green onions
1 tablespoon minced seeded jalapeno chilis (or to taste)
1 1/2 teaspoons minced mango chutney or tomato sauce
1/2 teaspoon garam masala
METHOD:
Shell eggs, then cut in half lengthwise.
Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in next 4 ingredients. Season with salt and pepper.
Spoon yolk mixture into whites. Top generously with chopped radishes.
Time 10 Minutes

CORN SNACK RECIPE-SNACKS RECEIPE

Ingredients:
1 cup sweet corn or corn niblets (preferably the petite sweet corn you get in supermarkets in the frozen food section)
salt (According to your taste)
sugar (According to your taste)
pepper (According to your taste)
1 teaspoon butter (optional)
1 teaspoon oil

Method:
Take a skillet with a deep bottom, heat it to about moderate temperature and add about one cup of corn (or according to your preference).
Keep heating on medium heat and keep stirring so that the corn browns evenly
Once corn turns brown, add the salt, pepper and sugar to it and stir on high heat for 30 seconds.
Serve hot in a bowl and enjoy

1 servings
Time: 5 minutes

SAUSAGE ROLL RECIPE - Snacks Recipes

Ingredients :

Serves 6
For the Pastry
Plain Flour - 225gm
Salt - to taste
Butter - 75gm
Vegetable oil - 75gm
Lemon juice - 2tsp
For the Filling
Parsley - 2tbs
Spring Onion - 1 small bunch
Pork sausage - 450gm
Beaten egg - 1
Method :
Sift flour and salt in a large bowl. Mix butter and 1tbs of oil. Add a quarter of the oil mixture to the flour and rub until it resembles fine bread crumbs. Dissolve lemon juice in cold water. Add it to the flour and make a dough out of it. Knead until the dough is smooth and free from any cracks.
Roll the dough to an oblong (30cm x 10cm) size. Rub a second quarter of the blended oil-butter mixture over the top of the pastry. Fold the pastry like a roll. Seal edges with the rolling pin and then give the pastry a half turn.
Roll out the above pastry again into an oblong shape; repeat the same procedure as above. Seal the edges, wrap and chill for 15 minutes. Then, repeat the rolling and folding once more and put it to chill for 30 minutes.
Mix chopped parsley and spring onions well with the sausage meat. Make 2 rolls.
Roll out the pastry on a floured surface into 2 oblongs. Place the sausage meat rolls on top of the pastry. Lightly brush the edges of the pastry with water; pinch edges firmly together.Then with a round-bladed knife, knock edges firmly together, sealing well.
Cut into 11/2inch pieces with a sharp knife. Place a lightly greased baking sheet. Mark the sausage rolls across the top with a knife and brush with a beaten egg. Leave to cool in the fridge for 20 minutes.
Preheat the oven (4000 F/ 2000 C) and cook the rolls in the oven for 15-20 minutes or until they turn golden brown

FISH FINGERS RECIPE - Easy Breakfast Recipes

Serves Four

1. Ingredients :
Thick fish fillet cut into fingers - 1/2kg
Breadcrumbs - 11/2cup
Groundnut oil - for fry

2. For the marinade
Juice of 2 limes
Salt - 1tsp
Ginger juice - 1tbs
Onion juice - 1tbs
Chilli powder - 1tsp
3. Seasonings for flour
Flour - 1cup
Salt - 1/2tsp
Pepper powder - 1tsp
4. For the Batter
Eggs - 2
Flour - 3tbs
Pepper - 1/2tsp
Chilli powder - 1/4tsp
Salt - a pinch
Method :
Wash and pat dry the fish fingers. Mix 2nd ingredients together. Marinate the fish pieces in it for half an hour. Remove fish and roll them in the seasoned flour.
For the batter : Beat the eggs. Add the rest of the 4th ingredients and mix well. It should be a semi thick batter. Roll the fish fingers in the batter and then in the breadcrumbs.
Heat the oil in a pan and deep fry the fingers. Serve hot with ketchup.

CARROT VADA RECIPE - Easy Breakfast Recipes

Ingredients :
Besan flour - 250gm
Carrot - 2nos
Onion - 1
Green chilli - 4nos
Ginger - a small piece
Turmeric powder - 1tsp
Garam masala powder - 1/4tsp
Salt - to taste
Water
Oil to fry
Method :
Grate the carrot. Finely chop the onion, ginger and green chillies.
Make a thick batter with besan flour and water. Mix all the ingredients in it. Heat oil in a pan. Put a spoon full of the paste in it and fry till golden brown.

CABBAGE VADA RECIPE - Easy Breakfast Recipes

Ingredients :
Chopped Cabbage - 2cups
Chopped small onion - 1/2cup
Besan flour - 11/2cup
Curry leaves - 2sprigs
Chopped coriander leaves - 2sprigs
Crushed ginger - 1 big piece
Finely chopped green chilli - 10nos
Salt - to taste
Water - enough to mix the batter
Coconut oil - 150ml
Method :
Mix the cabbage, onion, curry leaves, coriander leaves, ginger and green chilly. Sieve the besan flour. Mix it with the cabbage mixture. Add salt and sufficient water and make a thick batter.
Heat oil in a pan. Shape the batter into flat round balls with a small hole in the middle and deep fry.

BREADFRUIT BAJEE / BREADFRUIT BHAJEE RECIPE - Snacks Recipes / Starters

Ingredients :
Breadfruit (small) - 1
Refined flour (maida) - 1cup
Coconut oil - 200gm
Chopped small onion - 50gm
Chopped green Chilly - 6nos
Chopped ginger - a small piece
Chopped curry leaves - 4sprigs
Salt - to taste
Turmeric powder - a pinch
Asafetida powder - 1/4tsp
Method :
Remove the skin of the breadfruit and cut it lengthwise into thin slices. Make a batter with the flour, salt, turmeric, asafoetida powder and enough water. Add chopped onion, chilly, ginger and curry leaves in it. Mix it well.
Heat oil in a pan. Fry the breadfruit pieces in the oil, after dipping it in the batter. Serve hot.

CHICKEN TIKKA RECIPE - Starters Recipes

Ingredients

1 full: Chicken (large)

2 cups: Curd

1 cup: Onions(Grinded)

4-5 cloves: Garlic

1/2"piece: Ginger

2"piece: Raw papaya

1 tsp: Chilli powder

1tsp: Garam masala

2 tbs: Lemon juice

2-3 drops: Red colour

Ghee as required

Salt to taste
Method

Clean the chicken. Remove the bones and slice it into small pieces. Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours. Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.

GOBHI MANCHURIAN RECIPE - Easy Receipes

Ingredients (Serves: 6)
1 pcs: Cauliflower (medium, clean and broken into big florettes)
1/4 cup: Plain flour
3 tsp: Cornflour
1 small bunch: Spring onion (finely chopped)
2 tsp: Ginger (finely chopped)
1 tsp: Garlic (finely chopped)
1/4 tsp: Red chilli powder
2 no: Red chillies (dry)
1 tsp: Milk
3 tsp: Oil
1-1/2 cup: Water
Method
Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
Add florettes and soya sauce. Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry Manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

VEGETABLE LASAGNA RECIPE - Snacks Recipes

INGREDIENTS
9 pre cooked lasagna noodles
19 oz crushed tomatoes
1 Tbs vegetable oil
1 tsp dried basil
1 1/2 Tbs crushed garlic
1 tsp dried oregano
1 cup chopped zucchini
1 1/2 cup 2% cottage cheese
1 cup onion
1/2 cup 2% milk
1 cup diced sweet red pepper
1/2 cup grated parmesan cheese
1 cup sliced mushrooms
8 oz shredded mozzarella cheese
2 cup tomato sauce

HOW TO MAKE VEGETABLE LASAGNA
Preheat oven to 350 F (180C). 13" x 9" baking dish spray with non-stick vegetable spray. In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes. Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish. Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles. Pour remaining sauce over top; sprinkle with mozza cheese. Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving. Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes. Tip: Try other vegetables for a change. There are numerous cheese substitutes you can get for vegans.

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RECIPE FOR STUFFED JUMBO PASTA SHELLS - Snacks Recipes

INGREDIENTS
Pasta Shells
1/2 pkg. jumbo pasta shells, boiled and drained
2 cup milk
1 cup heavy cream
6 Tbs butter
1/2 cup finely chopped parsley
6 cloves garlic, finely chopped
6 anchovy fillets, finely chopped
6 Tbs flour
salt, to taste
Cheese and Prosciutto stuffing
500 gm. ricotta cheese
3 Tbs chopped parsley
250 gm. cottage cheese
3 Tbs chopped fresh basil
1/4 cup grated parmesan
2 egg yolks, beaten
6 thin slices prosciutto, cut into squares
salt & pepper, to taste
HOW TO MAKE STUFFED JUMBO PASTA SHELLS
Melt butter in heavy-bottomed saucepan over low heat. Add garlic and sauté until it just starts to turn golden brown. Remove from heat and when butter has stopped bubbling add flour. Return to heat and cook, stirring constantly for two minutes. Do not let flour color! Remove from heat and add milk and cream all at once.
Immediately beat vigorously with a whipping motion until smooth. Put pan over medium heat and add parsley and anchovies. Cook, stirring constantly until sauce has the constancy of heavy cream. Remove from heat. Add salt and pepper to taste. Reserve uncovered.
In a large bowl, combine ricotta, cottage cheese, Parmesan, parsley, basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix well.
Stuff each shell with cheese mixture. Using your fingers, press long side of each shell lightly together so that the shape of shell is as it was before boiling. Wipe any excess of filling. Put about 2 c. sauce in the
bottom of baking dish big enough to hold all 24 shells in one layer. Place shells in dish, pour remaining sauce over. Bake in a preheated oven at 375* F. for 15 minutes. Serve at once.
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PENNE ALLA VODKA RECIPE - Snacks Recipes

INGREDIENTS
1 (16-oz.) box Penne
2/3 cup Vodka
1 Medium onion, diced
1 cup Heavy cream
4 Tbs Butter
1/4 lb Ham, diced (optional)
1 (16-oz.) can Tomatoes, drained
1/4 tsp Crushed red pepper (optional)
1 (8-oz.) can Tomato sauce
Parmesan cheese
HOW TO MAKE PENNE ALLA VODKA
Cook Pasta According To Label Directions. In Large Skillet Over Medium High Heat, Cook Onion In Hot Butter Until Tender, About 5 Minutes. Add Tomatoes And Tomato Sauce.. Add Vodka; Cook 5 Minutes. Blend In Cream; Heat To Boiling. Add Remaining Ingredients And Heat Through. Toss With Hot Drained Pasta Serve With Fresh Grated Parmesan Cheese.
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RECIPE FOR CAJUN ONION RINGS - Snacks Recipes

INGREDIENTS

1 Large sweet yellow onion
1/2 tsp Salt
1 egg
1/4 tsp Thyme
2 tsp vegetable oil
1/4 tsp Black pepper
1/2 cup Dry bread crumbs
1/8 - 1/4 tsp. Cayenne pepper, to taste
1/2 tsp Paprika

HOW TO MAKE CAJUN ONION RINGS
Cut onion into 1/2 inch thick slices. Separate slices into rings, leaving 2 layers of onion in each ring. In a small bowl, beat egg and oil together. In a shallow bowl, combine bread crumbs, and spices; mix well. Dip onion rings into egg, then dredge in seasoned bread crumbs to coat. Arrange in a circle on a paper plate. Cover with paper towel. Cook on High (700 watt oven) for 2-2 1/2 minutes or until onion is slightly cooked. Have made this many time substituting 1 1/2 tsp Cajun seasoning for the spices and fried in hot oil. Drain well on paper towels and enjoy. We actually preferred it fried but the microwave version is pretty good.

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RECIPE FOR PALAK PAKORA - Lohri Recipe

Ingredients:
• 20 Palak leaves

• 2 Cups besan

• 1 Chopped onion

• 2 Green chilies

• 1 tsp Red chili powder

• 1 tsp Mango powder

• Salt to taste

• Oil for frying
How to make Palak Pakora:
•Wash palak leaves properly and leave it for drying.
•Chop the palak leaves.
•Add water to besan and make a batter of thick consistency.
•Add chopped green chilies, red chili powder, and mango powder, salt and blend it well.
•Fry small portions of mixture in oil till they turn golden brown.
•Serve spinach pakora hot with green chutney.

Serve this recipe with love and have Lohri Gifts from all.

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RECIPE FOR GOBHI PAKORA / GOBI PAKODA - Lohri Recipes

Ingredients:
• 1 Cauliflower
• 1 Cup Besan
• 1/2 tsp Red chili powder
• 1 Cup water
• 4 Cups oil
• 1 tsp Mango powder
• Salt to taste
How to make Gobi Pakora:
•Wash Cauliflower and cut into pieces.
•Add water to besan and make a thick batter.
•Add red chili powder,mango powder.
•Blend it well.
•Heat the oil.
•Dip each piece of cauliflower in batter.
•Fry these pieces one by one till they turn golden brown.
•Serve hot Gobhi Pakora with green chutney.

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RECIPE FOR ALOO PAKORA - Lohri Recipes

Ingredients:
• 6 Large potatoes

• 2 Cups besan

• 1 Cup water

• 4 Cups oil

• 2 tsp Red chilli powder

• 1 tsp Mango powder (aamchoor)

• Salt to taste
How to make Aloo Pakora:
•Wash potatoes and cut it into thin slices.
•Add water to besan and make a batter of thick consistency.
•Add red chilli powder, mango powder.
•Blend it well.
•Heat the oil.
•Dip each piece of potato in batter.
•Fry these potato pieces one by one till they turn golden brown.
•Serve hot Aloo Pakora with tomato sauce.

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RECIPE FOR PAV BHAJI - Snacks Recipes

Ingredients

8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry.

For Bhaji

1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas 2 tbsp. butter 2 tsp. pavbhaji masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. each ginger grated, garlic crushed juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped 1 onion chopped small pieces of lemon

Method

Pressure cook mixed vegetables and peas till well done.

Mash them coarsely after draining.

Heat butter in a pan.

Add ginger-garlice, capsicum, onion, tomatoes.

Fry for 2-3 minutes till very soft. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

Add lemon juice, stir.

Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a piece of lemon and chopped onion. Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each)

For Serving, see Pav bhaji photo above

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RECIPE FOR SAMOSA - Snack Recipes

Ingredients

For cover: 1 cup plain flour (maida) 2 tbsp. warm oil water to knead dough

For filling: 2 potatoes large boiled, peeled, mashed 1 onion finely chopped 2 green chillies crushed 1/2 tsp. ginger crushed 1/2 tsp. garlic crushed 1 tbsp. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. turmeric powder 1/2 tsp. garam masala 1/2 tsp. coriander seeds cru shed 1 tsp. red chilli powder salt to taste oil to deep fry

Method

For dough: Make well in the flour. Add oil, salt and little water.Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on worksurface and knead again. Re-cover.

For filling: Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.

To proceed: Make a thin 5" diam. round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes

Makes: 20 pieces (approx.)

Shelflife: Bestfresh

See Yummy Samosa Photo, for good serving.

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RECIPE FOR VEGETABLE CUTLETS - Snacks Recipes

Ingredients

1 medium size carrot

1 medium size potato

1 medium size beet root (optional)

4-5 Beans Peas (optional)

To Grind

garlic 1 small piece

Fennel seeds 2-3

Green chili 2-3

Coriander leaves little bit

One medium sizes onion finely cut & keep.

To dip

2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them. (you can use either breads crumbs)

Method

1.Finely cut all the above said vegetables.

2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.

3.Smash them & keep it aside (if there is any excess waterin the cooked 51 vegetables just drain).

4.Heat one tablespoon of oil.

5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.

6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.

7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.

8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

Servings: 12-15 (depends upon the balls you are making)

Side Dish: Ketchup, Chilly chutney.

See above Veg Cutlet photo for good Serving.

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BREAD BESAN BAJJI RECIPE - Snacks Recipes

Ingredients
4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.
Method
1. If you prefer onions you can put 1/2 onion cut into small pieces.
2. Make the paste of channa dal by adding some water and mix salt,
chilli, corriander powder and some corriander leaves for taste.
3. Cut the bread into four pieces and dip them in channa dal paste and
deep fry them in the oil till golden brown.
4. Serve them with some hot sauce or ketchep.
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