Ingredients

• 1 large potato, boiled
• 100 g fresh or frozen green peas, boiled and mashed a little
• 100 g fresh spinach leaves, boiled and grinded
• 2 tbsp fresh coriander leaves(dhania), chopped
• 2 green chillies, chopped
• 1 tbsp fresh ginger, grated
• 1 tbsp chaat masala
• 3 tbsp corn flour
• Salt to taste
• Oil to deep fry

Instructions

• Take potato, green peas, spinach, coriander leaves (dhania), green chillies, grated ginger, chaat masala, corn flour and salt in a bowl.
• Mash them together and prepare a mixture for kebabs.
• Heat oil in frying pan.
• Make kebabs of desired shapes.
• Lightly fry the kebabs for 2 minutes on both sides, cooking them well. 
• The mouth watering kebabs are ready to serve.
• You can have them hot with chutney of your choice.

Submitting in Krithi's Kitchen's SERVE IT - FRIED.

Ingredients

• 150 gms boiled sweet corn kernels
• 200 gms processed cheese, grated 
• 4 tsp maida
• 1 tsp cornflour
• 1 inch piece of ginger, chopped
• 2 green chillies, chopped
• 1 tsp red chilli powder
• 2 tsp fresh coriander leaves, chopped
• 1 tsp roasted cumin powder
• Water as required
• Salt to taste
• Oil to deep fry

Instructions

• Grind the corn a little.
• Place in a deep bowl and mix in cheese, maida, cornflour, ginger, green chillies, red chilli powder, coriander leaves, cumin powder and salt. Also you can add water to bind the mixture.
• Shape the mixture into tiny balls.
• Deep-fry the cheese corn balls until both sides are golden-brown.
• The crispy cheese corn balls are ready to serve.
• You can have them hot with chutney of your choice.

 

Submitting in Krithi's Kitchen's SERVE IT - FRIED. 

Sending in to Ammu's My Favorite Dish event.

Ingredients

• 3 tsp oats(jaoe)
• 1 large potato, boiled
• 1 tsp paneer, grated
• 1 tsp carrot, grated
• ½ tsp chilli powder
• 1/2 mango powder(amchur)
• 1 tsp fresh coriander leaves(dhania), chopped
• 1 tsp
• Salt to taste
• Oil to deep fry

Instructions

• Take potato, paneer, carrot, salt, red chilli powder, coriander leaves (dhania), mango powder(amchur), lemon juice and oats in a bowl.
• Mash them together and prepare a mixture for cutlets.
• Heat oil in pan.
• Make cutlets with the mixture and coat with oats.
• Deep-fry the cutlets until both sides are golden-brown.
• The crispy oatmeal cutlets are ready to serve.
• You can have them hot with chutney of your choice.

Submitting in Krithi's Kitchen's SERVE IT - FRIED.

Ingredients:

• 8 slices of brown or white bread
• 1 cup processed cheese, grated
• 2 spring onions with greens
• 2 green chillies, chopped
• 2 cup gram flour (chick pea flour or besan)
• Pinch of asafetida (hing)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp red chili powder to taste
• 1/4 tsp chaat masala powder
• 1/4 tsp baking soda
• Date and tamarind chutney, required
• Mint (pudina) chutney, required
• Salt to taste
• Water for batter
• Oil for frying

Instructions:

• Place the cheese in a bowl. Chop the spring onion green and add. Chop the spring bulb and add along with green chillies. Mix and set aside.
• In a bowl add all the ingredients like gram flour, asafetida, turmeric powder, ajwain, red chili powder, baking soda, chat masala and mix it up.
• Now put in water to make a smooth batter which should be consistent neither too thick nor too loose.
• Heat the oil in a frying pan on medium flame. Also heat a non stick grill pan. Lightly toast the bread slices on the grill pan. Spread date and tamarind chutney on 4 toasted slice and mint chutney and on the remaining 4.
• Spread the cheese mixture over the slices with date and tamarind chutney and cover with the slices with mint chutney and press gently. Cut each sandwich into circular or triangular shapes as per your wish.





• Check whether oil is hot or not and to check if the oil is ready, put one drop of batter in it. The batter should come up but not change color right away.
• Immerse the bread slices in the batter one at a time and slowly drop into the frying pan.
• Deep-fry the pakoras until both sides are golden-brown.
• The crunchy, appetizing pakoras are ready to serve.
• You can have them with any chutney or garma garam chai (hot tea).

My first ever recipe which i would be submitting for any event and can't be other than Krithi's Kitchen's SERVE IT - FRIED.

Ingredients

• 1 cup noodles
• 1/4 cup sprouted green moong bean
• 1/2 cup roasted and crushed peanuts
• 4-5 spring onions chopped
• 1 tbsp vinegar
• 2 tbsp schezwan sauce
• 2 tbsp soya sauce
• 2 tbsp tomato ketchup
• Salt to taste
• Oil to deep fry

Instructions

•  Add noodles to a pan of boiling water and boil them for about 3-4 minutes and then rinse them in cold water.
• Spread on a big plate to cool.
• Now heat sufficient oil in a pan and fry noodles till they are crisp.
• When cool lightly crush the fried noodles and set aside.

• To make bhel add crush crispy noodles, spring onions, sprouted moong and peanuts in a bowl and toss to mix well.
• In small bowl, combine ketchup, schezwan sauce, soya sauce, vinegar and mix then well.



Schezwan sauce + soya sauce + vinegar

• Add sauce to bhel, enough to mix and coat but don’t make it too soggy.
• Sprinkle salt on top and serve.
• This was simple one, to make it a bit creative you can add grated carrot, pomegranates, capsicum, etc.

Chinese bhel

There are many benefits of onions. Onion has been used as an element in various dishes for thousands of years by many cultures around the globe. There are many different varieties of onion, red, yellow, white, and green, each with their own unique flavor, from very strong to slightly sweet. Onions can be eaten raw, cooked, fried, dried or roasted.

Onions are high-quality source of fiber and a wealthy source of healthy sulfur compounds. It reduces blood pressure and blood cholesterol levels. It also contains vitamin C and chromium. Chromium is a mineral that helps cells act in response to insulin, ultimately assisting with blood glucose control.

Onion may be a useful herb for the prevention of cardiovascular disease, mainly since they reduce the danger of blood clots. Onion also protects against stomach and other cancers, as well as protecting against certain infections. Onion can improve lung function, particularly in asthmatics.

Avoid onions that have sprout or that have an odor, or that have green or decaying blemishes. If you're prone to crying while cutting onions, try refrigerating them first, then peeling them under running water.

Enough gyan session on onions…… Now something about my recipe Onion rings they are sliced onions covered with a batter and fried. Some recipes use egg or beer batter and things like that but I just like flour and crunchy coat of breadcrumbs. These onion rings are very easy to make and you will enjoy making them.

Ingredients:

• 3 large onions (cut into rings of 1/4 inch slices)
• 2 cup gram flour (chick pea flour or besan)
• 1 teaspoon rice flour
• Pinch of asafetida (hing)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp red chili powder to taste
• 1/4 tsp chaat masala powder
• 3/4^th  cup dry bread crumbs
• Salt to taste
• Water for batter
• Oil for frying

Instructions:

• Separate the onion slices into rings, and set aside.
• Heat the oil in a frying pan on medium flame.
• In a bowl add all the ingredients like gram flour, rice flour, asafetida, turmeric powder, ajwain, red chili powder, chaat masala, salt and mix it up.
• Now put in water to make a smooth batter which should be consistent neither too thick nor too loose.
• Check whether oil is hot or not and to check if the oil is ready, put one drop of batter in it. The batter should come up but not change color right away.
• Place the bread crumbs out on a plate or shallow bowl.
• Immerse the onion rings in the batter one at a time and place rings one at a time into the crumbs, and coat the crumbs over the ring and slowly drop into the frying pan.
• Deep-fry the rings until both sides are golden-brown.
• The crunchy, appetizing onion rings are ready to serve.
• You can have them with green chutney, tomato ketchup or garma garam chai (hot tea).

Ingredients:

• 5 to 6 slices of brown or white bread
• 2 cup gram flour (chick pea flour or besan)
• Pinch of asafetida (hing)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp red chili powder to taste
• 1/4 tsp chaat Masala powder
• Salt to taste
• Water for batter
• Oil for frying

Instructions:

• Do away with the crust from all sides of the bread.
• Slice the bread into any shape you want square, rectangular, triangle or circle.
• I have cut bread triangular in shape.
• In a bowl add all the ingredients like gram flour, asafetida, turmeric powder, ajwain, red chili powder, chat masala and mix it up.
• Now put in water to make a smooth batter which should be consistent neither too thick nor too loose.
• Heat the oil in a frying pan on medium flame.
• Check whether oil is hot or not and to check if the oil is ready, put one drop of batter in it. The batter should come up but not change color right away.
• Immerse the bread slices in the batter one at a time and slowly drop into the frying pan.
• Deep-fry the pakoras until both sides are golden-brown.
• The crunchy, appetizing pakoras are ready to serve.
• You can have them with green chutney, tomato ketchup or garma garam chai (hot tea).

Kids love this treat. So simple to make, they can do it themselves. You must be wondering why such name actually the mixture resembles a spider. Trust me if u try this they won’t last long at a birthday party or occasions! My mom is not very fond of chocolates so she never cooks anything related with chocolates L so my sisters insisted me to do the honors: D (poor me arghhhh!!!) but how could I say no to chocolate :D so I thought what’s wrong in trying.  All thanks to new “food-food” channel I saw this recipe and thought of trying the same.

Spidery Chocolates Recipe

Ingredients:

1 packet Fried Noodles (100g)
2 Tbsp Butter 200g 
Cooking Chocolate (white or dark)

Instructions:

1.      Chop the chocolate and place into a heatproof bowl over simmering water.

2.      Cook stirring occasionally until melted and smooth.

3.      Remove from heat and stir in the noodles so they are evenly distributed.

4.      Mix it up, give some of the noodles a smash.

5.      Make sure all noodles are covered in your butter chocolatey goodness.

6.      Spoon the mixture onto grease-proof paper, or into individual paper patty pans.

7.      Using heaped teaspoons, this mixture will yield 30 to 40 spiders.

8.      Place in refrigerator until set.

Final Verdict:

The spiders can be kept in a sealed container in refrigerator for up to 2 weeks.
They can be kept in freezer for even longer time though they have never lasted that long at my house!

The history of Baby Corn

Baby corn is available in white and yellow varieties and is usually three to four inches in length. Eaten whole, baby corn is mature corn, simply picked at an earlier stage of growth, and has a much milder flavor than full-grown corn. 

Recently I have been to a restaurant, and we ordered a new kind of starter (at least for me). I have heard about Veg. Manchurian and Gobi Manchurian. But I have hardly heard about Baby Corn Manchurian. It was an interesting dish to try out. And here I have tried to reproduce that yummy dish. 

Recipe for Baby Corn Manchurian

Preparation Time: 30-35 minutes
Cooking Time: 25 minutes
Servings: 4

Ingredients

For Manchurian:

15-16 baby corn, each cut diagonally into two
Water for boiling purpose
Salt to taste

For sauce:

1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1 or 2 finely chopped green chillis (This can be increased if you like spicy dish)
1/2 tsp red chilli pwd (preferably Kashmiri which is less spicy)
1 tsp soya sauce
1/2 tsp sugar (optional)
salt as required
1 tbsp finely chopped coriander leaves

Instructions:

1. Boil water, add some salt and put babycorn in it and cook for 2 minutes.
2. Heat oil in a large pan and once the oil is hot, add the chopped garlic and stir fry for a few seconds. Add the green chillies and ginger and stir fry on high for a few seconds.
3. Add the whites of spring onions and stir fry on high for 3-4 minutes, constantly tossing them. Add the sliced capsicum and stir fry for another 3 minutes. They should retain their crunch.
4. Reduce to medium heat and add the sugar and soya sauce. Combine well and cook for 2 minutes. Add 3 tbsps of water and cook for 2 minutes.
5. Add semi cooked baby corn and combine. Toss on high flame for 1-2 minutes. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Final Verdict:

Baby Corn Manchurian turned out much better than my expectation. It was crisp, crunchy, saucy, spicy and delicious...Mama mia... Me and my family thoroughly enjoyed eating this new experiment of mine J