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Ingredient
Top 5 dishes made from Finely chopped green chilles
1 . Aloo samosa
Aloo samosa
#ind2
#indiastreet
Ingredient
2 tbsp
ghee
1 tsp
ajwain
to taste
Salt
1/2cup
Boiled peas
1/2tsp
Red chili
1 tsp
Cumin seeds
Cooking instructions
* Step 1
In a bowl add maida add salt,ajwain and ghee and mix up the ghee with the flour well add water gradually and knead it to form a smooth and soft dough
* Step 2
Cover and rest the dough aside for 20 minutes
* Step 3
Firstly take a pan add oil and heat it add cumin seeds and let them splutter
* Step 4
Addboiled potato into it add salt,red chilly soute for few minutes add boiled peas green chilly mix up well and cook 2 minutes.add fresh corrinder leaves.mix up the stuffing well
* Step 5
Take a medium portion of the dough and make a round ball with it
* Step 6
Dust some flour on the rolling pin and flatten like a chapati.cut the chapathi exactly into two halves
* Step 7
Take each half apply water at the edges of samosa maje a cone shape stuff the aloo stuffing seal properly
* Step 8
Heat oil in a kadahi drop the samosa in oil put the flame on low and deep fry tbem untill they turn golden on all sides
* Step 9
Serve hot with green,red sweet chuttney
Note: if there is a photo you can click to enlarge it
2 . Kaccha kela Ka vada(Raw banana vadas)
Kaccha kela Ka vada(Raw banana vadas)
#Goldenapron
Kaccha kela vada/Raw banana vada can be eaten on fasting days,as it's prepared without using onion and garlic.
Ingredient
For
stuffing:
1 tsp
chopped ginger
Few
curry leaves
1 tbsp
coriander leaves
1 tsp
turmeric powder
1 pinch
asafoetida /hing
1 tsp
mustard seeds
1/2 tsp
sugar
to taste
Salt
1 tbsp
oil
For
outer layer:
1 cup
gramflour (besan)
1 tsp
ajwain
1/2 tsp
turmeric
As required
Oil for deep frying
Cooking instructions
* Step 1
Firstly boil raw banana (same way as we boil potatoes)
* Step 2
Once it cools, peel mash and keep aside
* Step 3
Heat 1 tbsp oil in a wok, add mustard once it crackles, next add asafoetida, curry leaves, green chilles, ginger,sugar, saute everything for a minute
* Step 4
Next add turmeric, salt, boiled and mashed raw banana and mix everything well and switch off the flame, remove stuffing in bowl and add coriander leaves,keep stuffing aside
* Step 5
Now in a mixing bowl add gramflour, salt, turmeric, ajwain add sufficient water to this and mix well to make smooth thick batter
* Step 6
Divide banana mix into equal portions and shape them into small balls
* Step 7
Heat sufficient oil in a kadhai, dip the balls in the besan batter and deep fry in hot oil till golden brown,once done remove on absorbent paper,similarly fry rest vadas and switch off the flame
* Step 8
Now kacche kela vada are ready to serve
Note: if there is a photo you can click to enlarge it
3 . Pyaz ki kachori
Pyaz ki kachori
# Rc
# Rajasthan
Pyaaz ki kachori is a kind of Rajasthani snack,a fried pastry filled with a spicy onion filling. This glorious delicacy is not to be missed. This traditionally prepared kachori is all about outer crispiness & spicy filling. Both are equally delicious and perfectly fried.
Ingredient
2 cups
plain flour (maida)
1/4 cup
ghee (melted ghee)
as needed
Water
2 cups
finely chopped onion
2 tbsp
oil
1 tsp
nigella seeds (kalonji)
2 tsp
fennel seeds (saunf)
2
bay leaf
2 tbsp
gram flour (besan)
2 tsp
chilli powder
1 tsp
garam masala powder
2 tsp
coriander powder
1/2 tsp
Turmeric
3 tbsp
coriander leaves
Cooking instructions
* Step 1
For the dough : combine all the ingredients in a deep bowl and knead into a semi soft dough using enough water.knead well for 4 - 5mins
* Step 2
Cover the dough with wet muslin cloth & keep aside for 15 mins
* Step 3
For the onion filling : heat oil in broad non stick pan, add nigella seeds, fennel seeds,bay leaf, green chilles, add onion & fry well for 10 mins
* Step 4
Next add besan, coriander powder, chilli powder, garam masala powder, turmeric powder & salt mix well and cook on medium flame for 5 mins stirring occasionally
* Step 5
Remove frm flame & add coriander leaves and mix well
* Step 6
Remove the bay leaf & discard them
* Step 7
Divide the dough into equal parts
* Step 8
Take one portion & roll out into a circle
* Step 9
Place some filling in the centre of the dough
* Step 10
Surround filling with dough by slowly stretching it cover the filling mixture,seal the ends tightly & pinch excess dough
* Step 11
Flatten into circle & be sure that the filling does not spill out
* Step 12
Repeat with the remaining dough and filling
* Step 13
Heat the oil in kadai and deep fry kachoris on a medium flame for four mins. Reduce the flame & deep fry on a slow flame for 5-6 mins or until golden brown in colour
* Step 14
Drain on absorbent paper and keep aside
* Step 15
Serve immediately
* Step 16
Note : adjust spice according to ur taste
* Step 17
U can fry 2-3 kachoris at a time
* Step 18
Dont fry ur kachoris on high flame
Note: if there is a photo you can click to enlarge it
4 . Layered Corn,Spinach Rice With Tomato Sauce
Layered Corn,Spinach Rice With Tomato Sauce
#MMC2019
#Variety of Rice
#Post 4
#tangycreamypotmeal
Ingredient
For
Rice:
1 tbsp
butter
1/4 cup
milk
as per taste
salt
for
Corn Mixture:
1/4 cup
finely chopped onions
1 tbsp
fresh cream
1/2 tsp
finely chopped green chilles
1 tsp
sugar
for
Creamy Spinach:
3 cups
shredded spinach
For
Tomato Sauce:
1 cup
fresh tomato pulp
1/2 tsp
garlic paste
1/2 tsp
chilli powder
1/2 tsp
dried oregano
Other
Ingredients
2 tbsp
grated processed cheese
Cooking instructions
* Step 1
For the Rice:
* Step 2
Heat butter in a non -stick pan.
* Step 3
Add rice,milk,salt,mix and cook on low flame, stirring occasionally.
* Step 4
Keep aside.
* Step 5
For the Corn Mixture:
* Step 6
Heat butter in broad non -stick pan,add green chillies, onions and saute for 30 secs on medium flame.
* Step 7
Add sweet corn,milk, sugar,fresh cream, salt,mix well,cook on medium flame for 2mins, stirring occasionally, keep aside.
* Step 8
For the Creamy Spinach:
* Step 9
Heat butter,in a broad non -stick pan,add onions and green chillies,mix well,cook on medium flame for 30 secs.
* Step 10
Add spinach,salt, keep on medium flame and cook for 2 mins.
* Step 11
Add fresh cream,cook on medium flame for more 2 mins
* Step 12
Heat butter on a non-stick pan,add garlic paste,onions,salt and saute for 1 min.
* Step 13
Add tomato pulp,salt,sugar,chilli powder,organeo,mix well and cook on medium flame for 2 mins
* Step 14
Add fresh cream,cook on slow flame, stirring occasionally.
* Step 15
Keep it aside.
* Step 16
How to Proceed:
* Step 17
Heat the Creamy Spinach evenly at the bottom of baked dish
* Step 18
Put the rice and spread evenly over it.
* Step 19
Spread the corn mixvture evenly over try it.
* Step 20
Pour corn mixvture evenly over it.
* Step 21
Pour tomatoe sauce and spread evenly over it.
* Step 22
Finally,top it with cheese and microwave on high for 2 mins.
* Step 23
Serve immediately.
Note: if there is a photo you can click to enlarge it
5 . Banana Tigris
Banana Tigris
Raw banana cutlet taste sumptuous
#Technique 2
# Theme Deep Frying
#Day 2
Ingredient
2 tbsp
cornstarch
1 tbsp
grated ginger
1 tbsp
finely chopped green chilles
Cooking instructions
* Step 1
Take raw bananas in pressure cooker and pour 1/4 cup water over it.
* Step 2
Place it on flame,close the lid and cook the bananas till a whistle is released.
* Step 3
After that,turn off the flame and release the pressure of the cooker and let the remaining pressure settle on it's own.
* Step 4
Take off the lid,transfer the bananas in a bowl and allow them to cool down slightly.
* Step 5
Meantime peel the bananas and grate /mash them in a bowl.
* Step 6
Peel the bananas,mash them with the back of the spoon and add this to boiled potatoes.
* Step 7
Now to this add cornflour,ginger, coriander leaves,green chilles, black pepper powder and salt
* Step 8
Mix it properly.
* Step 9
Mixture for cutlet is ready now.
* Step 10
Grease the hand with some oil,pinch some mixture and roll it into smooth ball,than flatten it and shape it as a cutlet.
* Step 11
Place it on a plate and make cutlet from the remaining mixture as well.
* Step 12
Heat the oil in a pan,shallow fry the cutlet by flipping them both sides till crispy and golden brown.
* Step 13
Transfer this on the kitchen towel and place it on a serving plate.
* Step 14
Serve hot, crispy and appealing banana cutlet with tomato sauce and chutney.
* Step 15
Enjoyyyy.
Note: if there is a photo you can click to enlarge it
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