EGG BAJJI

INGREDIENTS

Eggs - 4
Besan Powder - 1 cup
Baking soda - 1/2 tsp
Salt as required
Onion - 1
Coriander leaves - 1/2 cup
Chaat masala - 1 tsp
Sev - 4 tsp
Lemon juice - 2tsp
Roasted peanuts - 4tsp
Red chilli powder - 1 tsp
Oil for deep frying


METHOD 

      Boil eggs, peel them and keep aside. In a mixing bowl, add besan, baking soda, red chilli powder and salt. Add enough water to make thick batter. Heat oil on medium heat for deep frying. When oil gets hot, Dip the boiled eggs into batter and coat with thick besan batter. slowly drop the coated boiled eggs into the hot oil. Deep fry them until they turn light golden colour all over it. Remove bajjis from heat. After it gets cooled, cut egg bajji into half. Take a wide serving plate and place the half bajjis, layer each with chopped onions, coriander leaves, chaat powder, red chilli powder, salt, sev, lemon juice. Add roasted peanuts at the last.

MIXED VEGETABLE SOUP

INGREDIENTS :

Cabbage                              Corn
Carrot                                  Mushroom
Beans                                   Baby corn
Potato
Cauliflower
Brocoli

INGREDIENTS FOR SEASONING :

Maggie vegetable stock : 1
Onion sliced  : 1 Small
Butter - 2tsps
Olive oil - 4 tsps
Pepper powder
Lemon Juice : 1 tsp

PREPARATION : 

                    Take cabbage,carrot,beans,potato,cauliflower and brocoli. Cut it and add more water and maggie vegetable stock and pressure cook it. While cooking add salt, the maggie vegetable stock already contains salt, so careful when you add extra salt. Grind all the cooked vegetable in along with the water and make it paste. In a bowl pour oil, fry onion sliced and add  corn, mushrooms pieces and babycorn pieces and cover it for few minutes, ( no need to cook completely, you should be able to bite when you take soup). Now add the paste into the pan make it liquid and boil it for a while. Take it off the stove and add little bit of butter for taste. Now veg soup is ready and while serving add pepper powder and lemon juice and serve it hot.

VEGETABLE SWEET CORN SOUP :

Sweet corn kernals : 100 gms
Carrot : 1
Beans : 5
Spring onions chopped : 1tsp
Salt to taste
White or black pepper : ½ tsp
Soya saus : 5 or 6 drops
Water or veg stock : 4cups




Wash and finely chop the carrots, beans, spring onions into small pieces. Boil the chopped vegetables & sweet corn.
Take 3/4th of boiled sweet corn and paste it in a mixie. Heat enough water or vegetable stock in a wok and add sweet corn paste, boiled carrot and beans pieces. Boil it for 3 mins. Mix cornflour in a little water and set aside. Add Salt, white or black pepper and soya saus and stir to mix well. Add cornflour paste to boiling soup and stir till the soup thickens. Now vegetable sweet corn soup ready. Pour in a soup bowl and garnish with spring onions and serve piping hot.

EGG & PANEER FRANKIE

Take 1 cup of  wheat flour and add some salt & water, knead it into a soft dough. Cover it with wet cloth and keep it aside.  Normally frankies can be made with all purpose flour, but I prefer wheat flour. Making frankies with wheat flour is healthy.

For stuffing  :

Take kadai and add 2tsps of oil and add finely chopped ginger & garlic pieces. Then add finely chopped onions, green chillies, little salt  & turmeric. Sought out them until it gets colour. Add tomato pieces, red chilli powder, coriander powder, cumin powder and add little water and stir it well. Cook it for 4 mnts. Then add paneer cubes or chopped paneer pieces to it and mix well. Add finely chopped coriander leaves and mix it.

Making Frankies :

Take the dough and knead it again and make small sized balls and roll it into a thin sheet.   Take tava and place a roti on tava and cook on a medium flame until both sides turn light brown colour using 1tsp of oil or butter. Take a egg and whisk it and add little salt to egg and pour on the roll and spread it.

 Turn the other side also, fry it a minute and remove from tava.

Take the roll on a plate and place the stuffing on one end of the roti and spread evenly. Add  onion slices, tomato slices, Crushed cheese or small cheese pieces.

Fold the edges and roll the Frankie and serve it hot.

CHICKEN LOLLIPOP

          Chicken Lollipop is one of my favourite chicken recipes.  This indo-Chinese recipe and can made easy. Try this!!!!

INGREDIENTS :

Chicken lollipops : 4

Ginger garlic paste : 2tsps

Salt to taste

Red chilli powder : 3tsps

Tomato ketchup :  2 tsps

Egg   : 1

Cornflour  :    3 tsps

All purpose flour / maida :  4tsps

Lemon juice : 1tsp

Azinomato (Optional) :  1 Pinch

Food colour (Red) : 1 pinch

Chicken masala  : 2tsps

Silver foil paper

 Make chicken lollipops out of the chicken wings.  Each wing can be  made into 2 lollipops. Cut the chicken wing into two parts, one part will have a single bone,  and the other will have two parallel bones. Remove the small bone from 2 parallel bones. Mould two parts  into a lollipop.

Wash them and drain all the water from it, and marinate with ginger garlic paste, salt, red chilli powder, tomato ketchup, beaten egg white, corn flour, all purpose flour, azinomato, food colour, lemon juice, chicken masala and  mix lollipops. Keep aside for 30 mins.

Heat oil in a deep bottomed pan and place the pieces on medium flame. Fry until it gets nice red colour. Place the fried lollipops on a absorbent paper so that oil will be squeezed out.  Take small silver foil paper and wrap the bones. Now chicken lollipops are ready. Serve with tomato ketchup, onion and lemon.

SOYABEAN MANCHURIAN

Soya bean Manchuria is a nutritious and tasty snack.  I used for this dish soya bean , cabbage & mint. These are having good nutritional values. Soya beans are an excellent source of protein and molybdenum. They are having very good source of iron, calcium, phosphorus, and dietary fiber and also good source of vitamins B1, B2, B6, and E and folic acid. Consumption of soya bean will reduce the cholesterol level. Soya bean consumption is thought to be one of the major reasons for the relatively low rates of breast cancer and prostate cancer in Asian countries. Try to use soya very often.

INGREDIENTS :

Soya bean  : 1cup

Chopped cabbage : 1cup

Mint leaves :  3or 4 stems

Corn flour    :  1 cup

Salt to taste

Red chilli powder :  1 tsp

Green chillies  :  4

Coriander powder  :  1 ½ tsp

Zeera powder :  ½ tsp

Garam masala  : 1  tsp

Finely chopped ginger : ½ tsp

Finely chopped garlic  : ½ tsp

Soy sauce   : 1tsp

Oil

       

HOW TO MAKE :

 Soak soya bean in water overnight.  Wash soaked soya bean and boil it in a pressure cooker up to 4 whistles.

 Grind the boiled beans to make a smooth paste. 

 In that, add finely chopped cabbage & mint leaves, salt, red chilli powder, dhaniya powder, cumin powder, garam masala and cornflour and mix it well.

 Make a lemon sized balls and keep it aside.

 Heat oil for deep frying in a kadai, once it is hot, dip the balls in to oil and deep fry on medium flame till they turn golden colour. Use absorbent paper to squeeze whatever oil in the fried balls.

 

Take a fry pan and heat 2 tsps of oil and  add  finely chopped garlic & finely chopped ginger pieces and fry them a minute. Then add 1tsp of soy sauce and add fried soya balls in it. Mix well. Now soyabean Manchurian is ready to serve.  Enjoy with tomato ketchup.

CHICKEN FINGERS

Chicken  :  500 gms

Eggs        : 2

Potato     :  1 Big

Dhaniya powder  :  2tsps

Cumin Powder     :  1 Tsp

Garam masala      :   1 ½ tsp

Coriander leaves   : 2 tsps

Salt to taste

Turmeric             : ½ tsp

Red chilli powder  : 2 tsps

Ginger garlic paste  : 2 tsps

Bread crumbs       :  ½ cup or as required

Corn flour             :  2 tsps

Oil for deep frying

Tomato ketchup    :   As required

 

Boil the potatoes and mash them and keep them aside.

Heat 2tsps of oil in a pan and add minced chicken. Add salt, turmeric and chilli powder. After 10 mins add ginger garlic paste, dhaniya powder, cumin powder and mix it well.  Add garam masala powder and chopped coriander leaves to it.  Cook until water evaporates.

Add smashed potatoes to chicken and mix it well.Turn off the stove. 

Add corn flour to this mixture, check the seasoning and if required add salt and chilli powder.

Take white egg in a bowl and beat along with a pinch of salt. Take chicken mix and make fingers (can make any shape like balls or fingers, as you like).

Dip each finger in to white egg mix and roll it in to bread crumbs and then dip in boiling oil for deep frying. (Careful while dipping fingers in to egg mix as it may break, otherwise you can toss it with egg white using spoon.). 

Fry them until it gets golden colour.

Serve hot with tomato ketchup.

VEGETABLE CHEESE BALLS

INGREDIENTS :

 

Potato : 2

Carrot : 1

Mutter : ¼ of small cup

Eggs: 2
Bread crumbs : As required
Salt to taste
Chilli powder : 2tsp
Brown (or) milk Bread Pieces : 2 large
Oil for frying
Grated cheese : 2 to 3 tbsps
Chopped Coriander leaves : 2tbsps

(You can add cabbage & beans also)

Boil Potato, carrot, mutter and mash them. Soak bread into water, with in a minute squeeze out excess water and crumble.

Combine mashed vegetables, chopped coriander leaves, crumbled bread & grated cheese. Mix salt & chilli powder. Make lemonsized balls and keep them aside.


In a bowl take egg, and beat white substance of egg along with a pinch of salt. Dip each ball in to egg white and roll in the breadcrumbs. Now dumplings are ready to fry.

Heat sufficient oil in a deep pan. Once it is hot, dip the balls in oil to fry them on a low flame. Fry till balls get golden colour anddrain on absorbent paper. Now veg cheese balls are ready. It melts in the mouth. Serve hot with tomato ketchup.