Krispy Poori

 Rice Flour Poori Recipe,Chawal ke Atta ki Poori Author. Seema Priyadarshani Cuisine Indian Dish  Main dish  Prep time 10min  Cook time 5min Total time 15min  Ingredients 2 cup Rice flour  1 litres water (2 glass) Ghee for frying  Method  1.  Boil water in heavy bottom kadhai .  2.  Gradually add rice flour and stir continuously 3.  Let it cool down ,knead  a soft dough 4.  Take lemon size ball from dough and  roll in poori shape.  5.  Heat oil in a kadhai and fry rice flour pooris.  6.  Serve hot with any desired sabzi,pickle or sauce. Note  1. Paratha can made instead of poori. 2. Knead dough for at least 3 to 4 minutes

Flattened rice and gramflour cutlet recipe,Poha and besan cutlet recipe Author:Seema Priyadarshani Cuisine:Indian Dish:     Snack Ingredients  : 1. 200gm poha/Flattened rice 2. 100 gm gramflour 3  2 medium size boiled potato 4  1tsp dry mango powder/chat masala powder 5.  1tsp  cumin seeds 6  1/2tsp Redchilli powder 7.  1/2tsp turmeric powder 8.  1tsp chopped green chilli 9 .  1tsp chopped green coriander leaves 10.  Salt to taste 11.  Oil for frying Method : 1  Boil peel and mash potatoes.wash poha/flattened rice and keep aside. 2  Take mash potatoes and poha in a wide bowl and add gramflour and mix. 3.  Now add all spices and mix. 4 Take small amount of mixture in your hand and give it a oval shape(any desired shape). Similarly make all balls of same size from the mixture. 5 Now heat oil in a heavy bottom kadhai and fry all cutlets till crispy and golden brown. 6  Serve hot with green chutney and tomato ketchup. Note : 1.  Fry all cutlet

Methi kachori recipe,Fenugreek kachori recipe Prep time:10min Cook time:05min Total time:15min Cusine:Indian Dish type:snacks Author:Seema Priyadarshani Ingredients  : 1.   Maida (all purpose flour) - 250gm 2.  Carom seeds ( Ajwain)-1 tablespoon 3.  Onion seeds ( Kalongi)  - 1 tablespoon 4.   Semolina (Suji)- 50gm 5.   Dry fenugreek leaves (Kassori methi )- 2 tablespoon(optional) 6.   Milk - 1/2cup 7.   Salt to taste 8.   oil for moyan and frying Method  : 1.  Take a bowl. Add maida,  suji, salt, ajwain,  kalongi,  2 to 3 tablespoons oil, kassori methi and mix them. 2.  Rub all the mix with your palm. 3.  Now add milk and again mix them. 4. Make a smooth dough out of the mixture by adding sufficient amount of water in it. 5. Divide the dough into small pieces and roll it in poori shape 6.    Heat oil in a frying pan. When oil becomes hot fry the poori in it. 7.    Your evening snacks are ready to be served.  Sprinkle chat masala over it to add

Palak Corn Cutlet Recipe Author:Seema Priyadarshani Cuisine:Indian Dish:     Snack Ingredients  : 1. 100gm corn 2.  100 gm palak (washed and chopped) 3  2 medium size boiled potato 4  1tsp dry mango powder 5.  1tsp  cumin powder 6  1/2tsp Redchilli powder 7.  1/2tsp turmeric powder 8 1tsp chopped green chilli 9  1tsp chopped green coriander leaves 10.  1 tsp chaat masala 11.  Oil for frying Method : 1  Boil peel and mash potatoes.wash palak leaves and chop. 2  Take mash potatoes and corn in a wide bowl and add chopped palak to it and mix. 3.  Now add all spices and mix. 4 Take small amount of mixture in your hand and give it a oval shape. Similarly make all balls of same size from the mixture. 5 Now heat oil in a heavy bottom kadhai and fry all cutlets till crispy and golden brown. 6. Serve hot with chutney or sauce Note : 1.  Fry all cutlets on a moderate heat 2.  Use cornflour to bind the cutlet.

Poha palak cutlet recipe Author:Seema Priyadarshani Cuisine:Indian Dish:     Snack Ingredients  : 1. 250gm palak (washed and chopped) 2.  200 gm poha 3  01 medium size boiled potato 4  1tsp dry mango powder 5.  1tsp  cumin powder 6  1/2tsp Redchilli powder 7.  1/2tsp turmeric powder 8 1tsp chopped green chilli 9  1tsp chopped green coriander leaves 10.  Oil for frying Method : 1  wash and chop palak . 2  Take mash potatoes and corn in a wide bowl and add crumbled paneer to it and mix. 3.  Now add all spices and mix. 4 Take small amount of mixture in your hand and give it a oval shape. Similarly make all balls of same size from the mixture. 5 Now heat oil in a heavy bottom kadhai and fry all cutlets till crispy and golden brown. 6  Serve hot with green chutney and tomato ketchup. Note : 1.  Fry all cutlets on a moderate heat 2.  Use cornflour to bind the cutlet.

Corn and broccoli pulao recipe |Corn and Broccoli pulav banane ki vidhi              Pulav is vegetarian main course recipe. It is a party recipe. I often make pulao at home with different types of vegetables to give variety. Its an instant recipe.              Pulav are very  easy to make.I often make pulao at home on holidays and simply serve it with raita,coriander chutney,or pappad(roasted or deep fried).                     On occasions also I make pulao(paneer pulao,cauliflower and tomato pulao,mix veg pulao, tahri)and serve it with paneer butter masala,palak paneer,chanadal,dum aloo along with raita,salad,pappad.As for me,being my personal favourite, i can enjoy them without a slightest need of a side dish.                                  I have learnt to make varieties of pulao /biryani from my mother. I could very well remember her cooking for us when we were kids.I still wonder how she cooked these complex recipes with such ease. She was effortless and this quality

Whole wheat flour and bottle gourd patties recipe ,Gehu ka atta aur bottle gourd se banaye small lachha cheela in less oil Author   Seema Priyadarshani Cusine   Indian Dish       Snack Prep time  15 min Cook time 10 min Total time  25 min Ingredients  : 1.  One cup whole wheat flour  (atta) 2.  One cup grated bottle gourd 3.  2 medium size onion  cut into small pieces 4.   2 green chilli chopped 5 .  2 tablespoon coriander leaves chopped 6.   1tablespoon redchili powder 7.   1tbs cumin seeds,half tbs turmeric powde,one tbs ginger garlic paste,Salt to taste 8.   Oil for frying Method : 1.        Take atta(whole wheat flour) and grated bottle gourd in a wide bowl. 2.         Add red chilli powder ,cumin seeds,turmeric powder,ginger garlic paste and mix, add chopped onion, chopped green chilli and mix whole mixture with sufficient amount of water. Batter must not be watery or thin otherwise  pakodas will not turn crispy. 3.         Add salt to taste and mix well