Bhutte Ke Pakode

Bhutte Ke Pakode

Ingredients
1 1/2  cup Corn 
1/4 cup Besan / gram flour 
1/4 tsp baking soda 
1/2 tsp cumin seeds
1 tsp grated Ginger
1 medium onion finely chopped
1 or 2 green chilli finely chopped
1 tablespoon chopped green coriander
Oil for deep fry

Method
Clean, wash the corn ,rinse water from corn . 
In a blender, blend the corn to very smoothy texture. Use only as little water as needed to blend. Transfer it to a large bowl and add besan , onions,chillis ,ginger paste green coriander , cumin seeds,salt and baking powder ,Mix all ingredients together well and wisk the batter until it turns light, it take about atleast 4-5 minutes for wipping the batter. Heat a oil in kadai /pan (for deep fring) drop small balls of corn batter in oil with fingers or u can use spoon. Fry it on medium flame , fry till light golden brown and crispy.Then take them out on kitchen paper.serve hot with tomato sauce or green chutney .enjoy Kritika's cuisine.

Mushroom Tikka / Kebabs

Mushroom Tikka / Kebabs 

Mushroom Tikka Kebab is extremely delicious kebab and super easy to make it at home here is the recipe ....

Ingredients

200 gms Button   Mushroom

1 Medium Red Bell Pepper

1 Medium Yellow Bell Pepper

1 medium Onion

2 Tablespoon Curd

1 Teaspoon Ginger & Garlic PasTe

1 Tablespoon Besan

3 teaspoon kashmiri red chili powder
1 teaspoon Jeera powder

1 teaspoon Garm Masala

1 Tablespoon of Tandoori masala( optional)

1/2 Teaspoon Chat masala

1 Tablespoon Oil
Salt to taste 

Method

Firstly cut the bell peppers Onions into cubes. and  clean the mushroom with water & keep it a side

marinade
in a large bowl, take curd and whisk it to smooth now add ginger&garlic paste , besan and all species and salt mix it well with curd.. Now add mushroom  bell pepper and onions in it and  mix it well  ,  And marinate it for at least 2 hours.

Preheat the oven or Microwave for 10 minutes

Arrange the kebabs in kebab sticks one by one mushroom , bell pepper , onions alternately

Now place kebabs on the microwave safe tawa ( brush the tawa with oil ) and gill it for 10 to 15 minutes on microwave  Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice. 

Leftover Rice Cutlet

Leftover Rice Cutlet   

Ingredients

1 ½ cup boiled  rice ( I used leftover rice)

2 big size  boiled potato

1 tablespoon Onions chopped finely   

1 teaspoon Ginger garlic paste

½ teaspoon Garam masala powder

½  teaspoon chaat masala powder (optional )

1 tablespoon Green coriander chopped

1 no. chopped green chili ( or adjust according to your taste )

Salt to taste

Oil for deep frying

Method

In a large  bowl mix mash rice nicely then add  potatoes  and mash it again now mix all ingredients  , onions , ,ginger garlic paste ,coriander,  chili, garam masala, chaat masala and salt.

knead to make a dough.

make a shape of cutlet  mix  as u want

Heat oil in a deep frying pan and  deep fry the cutlets until golden brown.

 Cutlet are ready serve  delicious cutlet with green pudina chutney

SAMOSA

SAMOSA

For samosa dough

Ingredients

2 cup maida

4 tbsp oil

Salt as per taste

Cold water  knead

Method

In a big bowl add maida , ,salt , oil  and rub it into flour using your fingertips. Knead dough hard by adding little cold water at a time, & cover the dough with wet cloth a side and let it rest for  30 minutes

For filling / stuffing of samosa

Ingredients

4 medium            boiled potatoes                roughly mashed with hands

2 big tablespoon ghee /oil

1/2 teaspoon Cumin seeds

1/4 teaspoon hing /  asafoetida  (as per your taste I like more hing in it)

1 teaspoon dried mango powder / aamchur

1/2 teaspoon black pepper powder

1 teaspoon dry roasted  cumin seed powder      

 1/2 teaspoon red chili powder

 1/2 teaspoon    garam masala

 1teaspoon         coriander powder

Method

In a ghee in a kadai / pan add the hing  and cumin seeds when seeds creaked . Add the boiled potatoes and fry till slightly golden. Add all the dry  spices and mix everything well and cover and cook for about 5minutes. Remove cover and add fresh coriander  stuffing is ready .

SAMOSA

Now divide the dough it into equal portions, make smooth ball and flatten and roll it evenly into circle.

Cut it into 2 equal halves along the diameter.Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.

Fill  the stuffing in the cone and seal from above. Fill all the cones and set aside. 

Heat oil in a deep frying pan on low medium flame   ,fry the samosa  until golden brown.( it take around 10 to 15 minutes to fry ) and crisp. Remove on paper napkin

Samosa  are ready serve  delicious samosa with green chutney & sweet imli chutney  enjoy kritika cuisine

Batata Bhajiya ( Potato Pakoda)

Garam Garam  Batata Bhajiya ( Potato Pakoda) is an all-time favorite  snack .Rains and Bhajiya / pakoras are a never fail combination highly tempting , spicy and mouth-watering typical" maharshtrian " snack .Bhajiya best combo with hot Coffee OR Chai.  It actually is long-cut onion dumplings, deep-fried, and served with red-chilly-garlic chutney or simply with fried chillies.

Ingredients

Potatos 2 medium
Besan /Gram flour 7 tablespoon
Red chilli powder 1/2 teaspoon
Salt to taste
Oil for deep frying.
Chopped green coriander 1 tablespoon

Method

Mix the besan , red chilli powder and salt.Add just enough water to make a batter, niether too thin nor too thick, kind of medium.

peel and slice the potatoes thinly in rounds,washed and dry

Heat oil in a kadai.Coat each potato roundels in the batter one by one.Deep fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown, and crisp.

Remove on paper napkin ,finish off the remaining aloo pakoras this way in batches.
serve aloo pakora hot with green chutney

Kanda Bhajiya (Onion Pakora )

Kanda Bhajiya  (Onion Pakora ) 

Garam Garam Kanda Bhajiya  (Onion Pakora ) is an all-time favorite  snack .Rains and Bhajiya / pakoras are a never fail combination highly tempting , spicy and mouth-watering typical" maharshtrian " snack .Bhajiya best combo with hot Coffee OR Chai.  It actually is long-cut onion dumplings, deep-fried, and served with red-chilly-garlic chutney or simply with fried chillies.

Ingredients

2 large Onions thickly sliced
1/4 cup Besan /gram flour
2 no. Green chilly finely chopped
1/2 teaspoon Haldi /
1/4 cup green corionder chopped
 Salt to taste
Oil for frying


Method


Take a large bowl seive besan to remove any lumps. Add a pinch of haldi, chopped green chilly  , coriander and salt to taste. Add onions in the mixture, sprinkle few drops of water and mix well. Do not add too much of water.

Heat oil in a kadhai on high flame. Take uneven scoop of the mix and and slowly drop it in the oil and deep fry. Do not over crowd the oil with bhajiyas.

Fry until crisp and light brown. do not let it over burn or the bhajiyas will taste burnt. Serve with red chilli chutney .

Aloo Tikki Chaat

Aloo Tikki Chaat
Ingredients:
For tikki

4 Boiled Potatoes

1/2 teaspoon Jeera
2 tablespoon Maida / cornflour
Salt to taste
Chopped hara dhania / green coriander
Green Chillies as Per Taste
Oil to fry


Tamarind sweet chutney 1 tablespoon

Green mint and coriander chutney 1 tablespon

Curd 1 tablespoon

Chopped green coriander for garnish

Sev /aloo bunjiya


method

In a large bowl mash potatoes and add dhania/coriander, jeera, green chillies, salt and mix well &
knead to make a dough..now Make 8 to 10 nice ball, pat it to give a flat and round shape. Roll it in maida and shallow fry OR deep fry it a fry pan on both the side of the tikki to make it brown and crispy. Keep it aside.

Plating place the fried tikki on the plate, drizzle some curd. Top with sweet tamarind chutney and mint chutney.Garnish with jeera powder, sev &  green

coriander . Enjoy