Bhajias Recipe

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Potato-Onion Pakoda

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Moong ki Daal ke Gatte

                                                 This is an Indian recipe. Serve it in breakfast.

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Potato Paneer Tots

               Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper.

Ingredients:

• 2 medium russet potatoes
• 1 cup mashed paneer
• 1 teaspoon salt, adjust to taste
• 1 finely chopped jalapeno pepper (hari mirch)
• 1/4 teaspoon black pepper

For batter:

• 3 tablespoon all purpose flour (maida, plain flour)
• 5 tablespoons water

Also needed:

• Oil to fry

Method:

1. Mix flour and water together and make a thin, smooth batter and keep aside.
2. Peel the skin off the potatoes and shred them in a grater or food processor.
3. In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
4. Once cooked, drain the water and pour some cold water over the potatoes.
5. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
6. Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together
7. Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
8. Heat the oil in a frying pan on medium high heat.
9. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one small piece of mix in the oil, it should sizzle and come up right away.
10. Dip the potato balls in the batter one at a time and slowly drop into the frying pan.
11. Turn them occasionally. Fry tots until golden-brown all around.
12. Remove them with a slotted spoon and drain on a paper towel.
13. Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.

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BESAN DHOKLA RECIPE

Light and fluffy steamed cubes of ground rice lentils, seasoned with mustard seeds and red chili.

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Pav bhaji

The recipe for Pav bhaji varies greatly as it is essentially a fast food dish to be prepared quickly. Roti or rice was replaced with pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction, the 'bhaji'. 

Ingredients:
For Bhaji :
Potato medium size		4
Cabbage chopped		1 cup
Cauliflower flowerets		1 cup
Green Peas		1/2 cup
Onions finely chopped		2
Tomato finely chopped		2
Green chili chopped		2
Butter		4 tbsp
Pavbhaji masala		2 tsp.
Salt according to taste
Turmeric powder		1/2 tsp.
Garam masala		1/2 tsp.
Red chili powder		1-1/2 tsp. (according to taste)
1 cup water		for boiling vegetables
Pavs (soft buns)		8-10
Green Coriander leaves finely chopped		2 tbsp.
Onion Small size finely chopped (for serving)		1
Lemon juice		2 tbsp.
Green chutney / Tomato Sauce

Method:
1.	Cut potato into small pieces. Wash the vegetables thoroughly with water.
2.	Pressure cook all the vegetables (cabbage, cauliflower, potato, peas) till well done. Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)
3.	Heat 2 tbsp. of butter in a frying pan or kadhai. Add green chili.
4.	Add chopped onions and fry until they become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
5.	Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)
6.	Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, keep on stirring and mashing pieces in between.
7.	Slit the pavs horizontally.
8.	Apply little butter on tava and roast the pavs till hot and soft.
	Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav and tomato sauce/green chutney.

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Hariyali Chicken Kebab / Green Chicken Kabab

Kebab’s are famous as starters in restaurants. Hariyali tikka is a famous Punjabi dhaba appetizer. They are famous along the highway side dhabas and some restaurants. They are grilled in the fire grill. They are perfectly coated with mint and coriander flavor turns out to be green Chicken Kababs.
 Normally the chicken alone will be grilled, for a change I added some chili powder coated onions and bell peppers. Trust me, it tastes really good. We loved them a lot!! We ended up fighting for the grilled onions and bell peppers.
 I added a little extra mint and coriander, so it looks very greenish. But I have reduced the quantity of them in the recipe, so with the below recipe the color would vary a little from what I have got.

CookTime :30 Min | Servings : 2 Persons

Ingredients :
Boneless Chicken    2 lb
Thick Curd    2 tbsp
Lemon Juice    2 tbsp
Salt    to taste
Cooking Oil or Oil Spray    2 tbsp

 To Grind :
Mint Leaves    6 stks
Coriander Leaves    6 stks
Ginger    2 inch
Garlic    6 cloves
Green Chili    5 nos

 Extra Seasoning :
Onion    1 no
Bell pepper / Capsicum (Yellow , Red )    1/2 each
Red Chili Powder    1 tsp
Salt    to taste
Lemon Juice    1 tbsp

 For Grilling :
Bamboo Skewer Stick    4 nos

Directions:
Step1 

Cut the Chicken into medium pieces. Clean them and keep it ready. Chop the onion, bell peppers into square pieces. Grind the items given in the “To Grind” Section.
Step 2
Marinate the chicken with the ground paste, curd, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy. Mix the cut onion, bell pepper, red chili powder, salt and lemon given in section “Extra seasoning”.
Step 3
Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively. Spray some oil on top of the arranged chicken. Line boiler bottom pan with aluminum foil and arrange the stick on the top pan. I used broiler pan to collect the juice released from the chicken. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.
Step 4
If you have grill, you can grill them till they are cooked and coated with slight brown and black spots.
or Preheat the conventional oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min. Turn the skewer stick in the middle for even dryness on the chicken. If you are using the regular oven pans, remove the water collected in the middle of the cooking.
Step 5
Change the conventional oven setting to broiler mode and keep the chicken pan just below the top rack for about 2-3 min. Turn the sides and keep for another 2-3 min. This is to coat slightly with black spots.


(*) Squeeze some lemon on top and Serve with Mint Chutney or Mint yogurt dip.

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10 Minute Zesty Salsa

By: Kim Morin  

 "The view from our mountain home includes Pike's Peak, so we frequently eat on our wraparound porch in good weather. During family get-together, we often savor this zippy salsa with chips while we feast on the natural beauty all around us."

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