Ingredients:-
  • 4 boiled potatoes
  • 1 cup grated processed cheese
  • 3 green chilies, finely chopped
  • 1/2 teaspoon ginger, finely chopped or minced
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon fresh coriander leaves, finely chopped
  • 2 tablespoon bread crumbs
  • Oil for deep frying
  • Salt to taste


Method:-
  • Check out the ingredients for making Potato Cheese Balls Recipe.
  • Grate the Cheese and keep it ready aside.
  • Mash the boiled potatoes in a bowl.
  • Add 3 finely chopped green chilies, 1/2 teaspoon chopped ginger, 4 cloves of chopped garlic, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 2 teaspoon finely chopped fresh coriander leaves, 2 tablespoon bread crumbs and salt to taste.
  • Mix all the ingredients very well and keep aside. Now heat good amount of oil in a frying pan. Divide the potato mixture in small balls or portions. You can make about 12 balls from this quantity of mixture.
  • Take some oil in your palms, get one ball and smoothly round it, make a small hole in center and stuff good amount of grated cheese in it.
  • Now close the ball carefully from all the sides and in such way keep making all the balls and keep aside.
  • When the oil is heated properly, it should be reached about 170 degrees temperature. Now drop 2-3 balls in hot oil and keep the flame from high to medium. It is very important to cook these balls on medium flame, so that you can enjoy the melted cheese and properly cooked potato mixture while eating. Keep frying and flipping for 2-4 minutes, till the balls turns out golden brown in color.
  • Drain on oil absorbent paper napkins.
  • Serve immediately with Dip, Sauce or Chutney of your choice.

Fast Food Recipes

Potato cheese ball Recipes


Ingredients
  • 4 Potatoes
  • 1 tsp Chat masala
  • 1 tsp Amchur powder
  • 2 tsp Ginger – chili paste
  • 1 tsp Coriander leaves (chopped)
  • 2 tsp Oil
  • Salt to taste
  • Oil for frying


Method to make farali aloo parotha
  • Wash potatoes and peel.
  • Grate potatoes properly.
  • Add salt, ginger chili paste, chat masala, amchur powder, and coriander leaves.
  • Mix well and add oil in it.
  • Also, mix oil properly.
  • Then heat a nonstick pan over the slow flame.
  • Take 1 tsp oil on the pan.
  • Pour approx 1 tbsp mixture in the pan.
  • Gently spread with soon and make a thick round shape.
  • Sprinkle little amount oil on it.
  • Cook it for 8 10 minutes at medium flame.
  • Turn and also cook another side same method.
  • It appears like the light brown color.
  • Serve with coriander chutney and mint chutney

FARALI RECIPES

Farali Aloo Parotha Recipe


Ingredients for making Surati Undhiyu

Vegetables
  • Beans - 200gms
  • Small brinjal - 5(100gms)
  • Small potato - 8(250gms)
  • Raw banana - 1(150gms)
  • Sweet potato - 1(150gms)
  • Yam - 100gms


Spices
  • Oil - 4-5 tbsp
  • Heeng (asafoetida) - 2 pinch
  • Ajwain (Carom seeds) - 1/2 tsp
  • Salt - add to taste (1 tsp)
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1/4-1/2 tsp
  • Coriander powder - 2 tsp
  • Aamchur (Dried mango powder) - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Powdered sugar - 1/2 tsp
  • Sesame seeds - 2 tbsp
  • Peanuts - 2 tbsp
  • Cashew nuts - 2 tbsp
  • Ginger(grated) - 2 inch long strip
  • Green chilli(chopped) - 2-3
  • Coriander(fine chopped) - 1 cup
  • Lemon - 1


For preparing Muthiya(Chunks)
  • Gramflour- 1/3 cup
  • Wheat flour - 1/3 cup
  • Salt - add to taste(1/6 tsp)
  • Dhania (Coriander powder) - 1/2tsp
  • Red chilli powder - less than 1/4 tsp
  • Turmeric powder - less than 1/4 tsp
  • Methi (Fenugreek) - 1/2 cup(finely chopped)
  • Oil - to fry Muthiya


How to make Undhiyu
Wash all the vegetables properly then drain the water.

How to make Muthiya for Undhiyu?

  • Mix all the spices and gramflour together and pour 3 tsp oil to it. With the help of little water knead a dough of this mixture which should be harder than the dough prepared for puri. Cover the dough and leave it aside for 10 minutes.
  • Make small pieces from the dough made for Muthiya and roll them into 10-11 rolls of 2 inches in length. Pour oil in a pan and heat. Put the Muthiya into hot oil and fry. When these turn brown and crispy take out from pan. Muthiyas are ready.
  • Peel yam, sweet potatoes and cut into 1/2 inch long pieces. Fry the pieces till they are soft and crispy then take them out of pan.
  • Grind roasted sesame seeds, peanuts and cashew nuts into a coarse powder. Grate ginger, chop green chillies and coriander(keep some of the chopped coriander aside) then mix all of these in a plate. Add salt, turmeric powder, red chilli powder, Dhania (powdered coriander), dried mango powder, garam masala, lemon juice and mix well. The spices required for Undhiyu are now ready.
  • Cut banana into 1/2 cm round pieces without peeling the banana. Remove the edges from the beans. Cut them into 1 inch long pieces and split them into halves. Cut the brinjal's cap and make 2 long cuts in such a way that it is not separated from the base. Peel potatoes and make 2 cuts in a way that it is joined on one side.
  • Fill potatoes and brinjals well with the spices and mix the remaining spices with the already cut banana, yam, sweet potatoes and beans.
  • Pour 4 tbsp oil into the cooker and heat. Add Heeng, Ajwain and 1/4 tsp turmeric powder. On roasting ajwain add beans, pieces of banana, less than 1 cup water, vegetables filled with spices and vegetables mixed with spices also into the cooker. Close the lid and allow Undhiyu to get cooked on a low flame for 15 minutes. Don't let much pressure to be created in the cooker and let the vegetables cook slowly from the steam.
  • Turn off the gas. Let the pressure escape from the cooker. Then, open the lid and add the fried yam, sweet potatoes and Muthiya without stirring the vegetables. Close the lid and cook vegetables for another 5 minutes. Open the lid and garnish it with coriander leaves. Undhiyu is prepared. Pour steaming hot Undhiyu into bowls and serve with hot puri, parantha or chapati.

Gujarati Food Recipes

Surati Undhiyu Recipe




Ingredients:
  • 1 cup Green Peas 
  • 6-8 Pavs 
  • 1/2 tsp Garam Masala
  • 1/4 tsp crushed Cumin Seeds
  • 1 Lemon Juice
  • 2 tblsp Oil
  • salt to taste
  • Make Paste:
  • 1 small bunch fresh Coriander
  • 8-10 Green Chillies
  • 1/2 cup fresh grated Coconut
  • For Garnish:
  • Chopped onions
  • Fine Sev
  • Lemon Quarters

Method:

  • In a heavy bottom vessel and heat oil in it.
  • Make the paste of coriander, green chillies and grated coconut.
  • Stir fry this paste in the oil for 2 minutes.
  • Add 3 cups water and bring to a boil.
  • Add all the other ingredients, stir and boil.
  • Simmer for 15-20 minutes with stirring occasionally.
  • Cook till oil separates and floats on top and peas get soft.
  • Check the seasoning.
  • To garnish sprinkle chopped onions, pieces of lemon and sev.
  • Serve hot with bread or pav.
maharastrian recipe

Usal Pav Recipe


Ingredients


  • 750 gms black grapes
  • 3 tbsp sugar
  • 3/4 cup fresh orange juice
  • 400 ml lemonade, chilled
  • 1 apple, sliced
  • 1 orange, segmented


Method

  • Slice the grapes, mix them with the sugar and keep overnight.
  • Next day, extract the grape juice using a muslin cloth.
  • Combine all the ingredients except lemonade.
  • While serving, mix the lemonade.
  • Serve immediately.
Juice

Sangria RECIPE




Ingredients 

  • 2 cups thick curds (dahi)
  • 1/2 tsp cardamom (elaichi) powder
  • 5 1/2 tbsp powdered sugar
  • For The Garnish
  • pistachio slivers


Method

  • Combine all the ingredients in a deep bowl and whisk well till smooth.
  • Refrigerate for at least 1 hour.
  • Pour into 4 individual glasses and serve chilled garnished with pistachio slivers.


Juice

Cardemom lassi(elchi ni lassi) RECIPE


Ingredients

  • 6 tbsp khus syrup
  • 6 tsp kewra water
  • 6 tsp lemon juice
  • 6 tsp soaked falooda seeds (subza)
  • crushed ice-cubes for serving


Method

  • In a tall glass, pour 1 tablespoon of khus syrup, 1 teaspoon of kewra water and 1 teaspoon of lemon juice.
  • Add chilled water till the glass is ¾th filled and top with 1 teaspoon of soaked garden cress seeds and crushed ice-cubes.
  • Repeat with the remaining ingredients to make 5 more glasses.
  • Serve immediately.
Juice

Khas ka sharbat RECIPE

Subscribe to: Comments (Atom)