CHEESE BABY POTATO FRITTERS

CHEESE BABY POTATO FRITTERS

 

 

These  spicy, cheese bhajya  are the best bhajyas ever.

1 tablespoon mint leaves

1 tablespoon tulsi leaves

1/4 cup cilantro

3 green chilies

1/2 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon red chili flakes

1/2 teaspoon garam masala

3/4 teaspoon salt

1/2 cup mozzarella chees

In  a food processor combine all the above ingredients ( except chees)  pulse and prepare coarse masala. Add chees and mix all together. set aside.

For the slurry

1 tablespoon corn flour

1 tablespoon white flour

mix corn flour and white flour with little water and prepare slurry. Set on the side

 

6 par boiled potatoes ( peel the skin)

6 slice bread ( Slice the edges of the bread)

little water to wet the bread

 

Slice off potatoes’ tops,  gently scoop out the pulp and feel the prepared masala in the par boiled potatoes. Place the slice of potato on the top and set aside. Take a slice of bread, wet little in the water and squeeze out the water. Fold the slice on the stuffed potato squeeze out the water  deep in the slurry and deep fry until  crispy  and golden brown. Enjoy spicy , cheese stuffed bhajya!

 

 

BARFILI MALAAI PAAN

BARFILI MALLAI PAAN

 

1/2 cup fresh mawa

1/2 cup condensed milk

1 cup grated coconut

few drops green food color

1/2teaspoon cardamom powder

 

In a skillet place grated mawa, coconut, sweet condensed milk, color, cardamom powder. sauté on a low heat until well combined. set on the side.

 

For the stuffing

2 fresh paan chopped

1 tablespoon gulkand

1 tablespoon tuttie fruity

1 tablespoon dry fruits chopped

1 teaspoon fennel seeds

1 scoop vanilla ice cream

1 teaspoon rose syrup ( for garnishing)

desiccated coconut for rolling the balls

 

Combine chopped paan, gulkand, tutti fruity , dry fruits and  fennel seeds together. Take a small portion of the mixture and roll in to small balls . Set them aside. Take small amount of the mawa mixture, flatten it and place the stuffing in the center. Make a small ball and roll in the desiccated coconut. Place the prepared paan ball on top of the ice cream and drizzle rose syrup on the top. Enjoy barfili malaai paan!

 

 

 

 

PANEER CUTLET

 

PANEER CUTLET

 

2 potatoes boiled

1 cup panner crumbled

1 small onion chopped

hand full cilantro chopped

2 /3 green chilies finely  chopped

1/2 teaspoon garam masala

1 teaspoon salt

2 tablespoons bread crumbs

1 tablespoon semolina

 

 

Mix all the above ingredients and  set on the side

 

In a large bowl mix grated panner ,mashed potatoes, chopped onions, cilantro, salt, chopped chilies, garam masala, semolina and bread crumbs. Mix all together . Take a small amount of the mixture, place in the mold or make a small ball and press and flatten with your palms. Deep in the bread crumbs and  fry on  high heat on both sides until golden brown. Serve hot. 

 

 

 

 

 

PIZZA PARATHA

 

PIZZA PARATHA

 

2 cups white flour

1/4 cup yogurt

4 tablespoons butter

1 teaspoon yeast

1/2 teaspoon baking powder

1 teaspoon salt

Luke warm water as required

Ghee for frying paratha

 

Topings

1 cup mozzarella chees

1/4 cup mushrooms finely chopped ( optional)

1/4 cup bell pepper finely chopped

1 jalapeño finely chopped

1/4 cup onion’s finely chopped

hand full olives

1/4 cup tomato sauce

1 tea spoon chili flakes

1 teaspoon oregano

Mix all the toppings and set aside

 

combine flour, butter, yogurt, yeast, baking  powder and salt mix well. Add   little water at a time and get nice soft dough. Cover and live to rise for  about 1 hour. Punch it down slowly, divide the dough in to 4 equal parts, roll each ball into small disc and spread the tablespoon of sauce all over the disc.  Place toppings mix in the center of the puri, pull the sides together and make into small Pattie. Rest for about 10 minutes, dust the Pattie with  flour and  roll round paratha  gently ,making sure the stuffing does not come out.  fry  in  shallow pan on medium heat on both sides until crispy and golden brown.