Heat the oil in a pan add onions and sauté for minute. Add turmeric
powder, potatoes and salt, sprinkle 2 tbsp water on it and mix it well cover
and cook for 5 minutes or till potato cook well on law flame, stir occasionally.
Add cooked peas, green chili paste, lemon juice, coriander and mash them and cook
for minute keep aside.
Take bread slices, spread butter on it and then spread potato
mixture and place for grill. Serve hot
with tomato ketchup or green chutney.
½ cup dry fruit (chopped almonds, cashew nut and raisin)
Heat the ghee in a pan. Add grated dudhi (Bottle gourd) and
sauté for 5 minutes add milk and cook on a law flame for 15 minutes or till milk
will be evaporated by dudhi, stir occasionally. Add sugar and cardamom powder
and mix it well. Cook till all the
moisture has dried. Add dry fruit and mix well garnish with dry fruit. Serve
hot or cool...
Soak yellow moong dal in water
for 1 or 2 hours. Drain the water completely. Heat the oil in a pan add
asafoetida, fennel seeds, soaked yellow moong dal and salt, mix it well cover
and cook for 5 minutes on law flame, stir occasionally. Add red chili powder,
dry mango powder and garam masala powders mix it well and cook till all the
moisture has dried. Keep aside for 10 minutes. Blend dal coarsely into the
blender like a crumble without using water. Divide this mixer in 10 to 12 equal
For outer crispy layer
Combine all the ingredients of outer layer in a bowl. Add water as
needed and knead smooth dough and keep aside for 15 minutes. Divide dough into
10 to 12 equal size balls. Roll out each ball into thick puri. Put 1 ball
stuffing mixture in the center of one puri. Surround the filling mixture with
the dough by slowly stretching it over the filling mixture. Seal the ends
tightly and make a ball. Flatten the ball slightly.
Heat the oil in a frying pan, deep fry kachori on law flame till golden
brown on both sides. Keep aside.
Garnish with curd, coriander chutney, dates tamarind chutney, sev,
masala peanut, pomegranates and coriander at the time of serving.
Combine peeled and grated potato, yum and bottle gourd
in a bowl, add 1 tbsp salt and mix it well. Squeeze out excess water from the
potato and yum mixer with your hands. Heat the oil in a pan add cumin seeds
when the seed popup add curry leaves, green chili paste, potato mixer and mix
it well, cover and cook on law flame for 10 minute stir occasionally. Add lemon
juice, sugar, black pepper powder and salt, mix it well and cook for another 5
minutes or become tender. Garnish with coriander. Serve hot with masala curd.
ghee in a pan add mashed potato and cook for 10 minutes or till light golden in
color on law flame. Add sugar and milk mix it well and cook for another 5
minutes or till milk will be evaporated by potatoes. Keep aside for 5 minutes.
Transfer this mixture in one plate, and take one tbsp mixture and give heart
shape and repeat the process with remain potato mixture. Take one heart shape, spread 2 tsp
melted chocolate on it and top with the remaining shape. Garnish with
chocolate. Serve hot.