Potato Frankies

I was introduced to frankies when I was in Pune and used to go out with my friends.Frankies, the popular street food of Mumbai.It tastes delicious and spicy.The stall-version contained extra oil and used to come wrapped in paper so, why not try to create the same kinds of food at home ? That is exactly what I did, cooked hot & spicy potato frankie! Now there are various stuffings that you can cook up including paneer,mix vegetables, the ever popular potato & the non-veg variety.

For the Paratha:

Wheat flour- 2cups
All purpose flour(maida)-3 tbsp
Red chilli powder-1/2 tbsp
Turmeric powder-1/4 tbsp
Carom seeds(ajwain)-1/2 tbsp
Ginger garlic paste -1 tbsp
Salt to taste

For Vegetable Stuffing:

Potatoes-2

Onion-1

Salt to taste

Peas-1/2 cup

Mustard seeds-1/2tbsp

Asafoetida(hing)-1 pinch

Ginger garlic paste-1/2tbsp

Red chilli powder-1tbsp

Turmeric powder-1/4tbsp

For the Paste: (optional)

All purpose flour/Corn flour- 1 tbsp
Water- 2 tbsp


Making the stuffing:

1. Boil the potatoes and peas. Mash them together. Finely chopped the onions.
2. Heat oil in a pan. Add mustard seeds, asafoetida, and turmeric powder. Add the onions and fry till light brown. Add the ginger and garlic paste.
3. Next add mashed potatoes and peas, red chilli powder, and salt. Fry for some time.

Making the Parathas:

1. Mix together all ingredients and make firm dough. Use enough oil.
2. Make small balls of the dough and roll out parathas.
3. Semi-cook both sides of the paratha on a pan.

Assembling the Frankie:

1. Make a paste of all-purpose flour and water.

2. If you like spread green chutney over the paratha.

3. Add some cooked vegetables on top of one paratha.

4. Spread the vegetables on the paratha. Don’t spread more on the edges.

Roll the paratha and seal one end with the paste. You can also seal the bottom on one side.

Heat a pan and add some butter. Fry the assembled Frankie on both sides till it is crispy.

Add some chopped onion and chat masala on the Frankie and serve hot with ketchup/chutney.

Ps:Instead of making parathas you can use readymade tortillas.

Corn Bhel

A riot of flavours, typical of any chaat but with the sev adding a great new dimension.

Ingredients:

Boiled sweet corn kernels-1 cup

Chopped onions-1/2 cup

Chopped tomatoes -1/2 cup
Chopped green chillies-2 tbsp
Boiled potatoes(diced)-2
Chopped coriander -1/4
Lemon juice-1tbsp
Chat masala to taste

Green chutney-1 tbsp

Tamarind chutney- 1 tbsp
Sev-1/4 cup(optional)
Salt to taste

Method:

1. In bowl, mix boiled corns, onion, tomato, potatoes, chaat masala, green chillies, green chutney, sweet chutney and coriander leaves well.Add lemon juice, salt and mix.

2. Spread the bhel in a serving dish and sprinkle the sev over it.

3. Serve immediately.

Dry Chilli Paneer

This chatpata dry chilli paneer goes extremely well with any dish,as appetizer or as snacks.

Ingredients:

Paneer(cut into cube size)-200g
Salt to taste
Ginger garlic paste
Corn flour- 1 1/2tbsp
Water
Egg(optional)-1
All pupose flour(maida)-2-3tbsp
Cumin seeds-1 tbsp
Garlic(chopped)-4 cloves
Chopped green chillies-4
Onion(cut into cubes)-1/2
Coriander pwdr-1 tbsp
Chilli garlic sauce-1 tbsp
Ajinamoto-1 pinch
Red bell pepper(cut into small cubes)-1/2
Green bell pepper(cut into small cubes)-1/2
Chilli pwdr-1 tbsp
Soya sauce to taste
Curry leaves chopped-few
Lime juice-1 tbsp
Coriander leaves-1/4 bunch


Method:

Cut paneer into cube size.


In a bowl add salt,1/2tbsp of ginger-garlic paste,corn flour,2-3 tbsp of water,egg,mix well all this mixture.Pour this mixture on paneer,add little bit of maida and mix it.

Now heat oil in a pan and add fry this paneer cubes on medium flame.

Now add little bit of oil in a pan,add cumin seeds,chopped garlic,1/2tbsp of ginger garlic paste,chopped green chillies,onions,coriander pwdr.3-4 tbsp of water,chilli garlic sauce,pinch of ajinamoto,red n green bell pepper,red chilli pwdr,soya sauce,chopped curry leaves and add some salt to taste and little lime juice.

Mix well and to this add fried paneer cubes and chopped fresh coriander leaves .Enjoy this exotic recipe.

P.S.Adding egg is optional those who are vegetarian can only add water no need to add egg.

Potato Sandwich

This time i thought of posting some potato/aloo recipe.I think potato is one of the vegetables which any novice can cook as well.The best thing about potato is that they are edible and versatile.When you are going on a trip or picnic and dont want to cook complete meal then potato sandwich comes to mind , which is something solid enough to keep us full.They are too good to resist.I hope you will try to make this simple,quick and delicious recipe.

Ingredients:

Bread slices-8(or as per need)

Boiled potatoes-4-5(depends upon slices of bread)

Cumin seeds-1tbsp

Mustard seeds-1tbsp

Onion(chopped finely)-1

Green chillies(chopped)-4-5

Chopped fine garlic/paste-1 tbsp

Oil-1tbsp

Butter

Salt to taste

Turmeric Powder-1 pinch

Garam masala-1tbsp

Coriander powder-1tbsp

Cumin powder-1/2tbsp

Coriander leaves(chopped)-1/4 bunch

Method:

Boil the potatoes and peel them off.Mashed the boiled potatoes nicely.

Heat oil in a pan and to it add cumin,mustard seeds,green chillies,chopped garlic/paste,chopped onion,salt.Let onion to cook well till it gets brown colour.Then on low heat add turmeric pwdr,cumin pwdr,corainder pwdr,garam masala,sprinle few drops of water so that masala do not get burn.Mix well.Now add mashed potatoes ,coriander leaves and mix well.Cover it with lid and let it cook for few minutes.

Now you can take either sandwich maker/toaster or electric grill.Apply little butter/oil on the slices of the bread and place a couple of spoonful of potato mixture.Cover it with another slice of bread and apply butter on the top of covered bread so that it can toast to get the golden brown colour.Let them toast till the brown colour of your choice is formed.

Serve them hot with ketchup/chutney of your choice.

Spring Rolls

Ingredients:

Water-1 1/2 cup

Mixed vegetables finely chopped

(carrots,onions/spring onions,cabbage,celery,

capsicum)

Ajinamoto-1 pinch

Soy sauce-1 tbsp

Pepper-1 pinch

Egg wash or mashed rice

Salt to taste

Cumin powder-1/2 tbsp

Chilli garlic sauce to taste

Spring roll/Egg roll sheets-10

Method:

Boil water in a pan add chopped vegetables.Covet ir with lid.Let it steam for sometimes till the vegetables get soft.Strain the water from the vegetables and put vegetables in muslin cloth to squeeze out the extra water from the vegetables.See to it vegetables should be moisture free.

In a bowl add these vegetables and add pinch of ajinamoto,little soy sauce,pepper ,chilli garlic sauce, cumin powder and salt.

Take spring roll sheet and put little vegetable mixture on it and tightly roll it and bring it to a point and press the edges and now apply egg wash(egg beaten,used as a glue to seal edges the spring rolls) or mashed rice to seal the edges of spring rolls.Again apply little egg wash or mashed rice to other edge sqeeze it hard and roll it on.

Heat oil in pan and fry these spring rolls. Do not fry them on low heat otherwise oil will ooze into the spring rolls.

Palak Pakoda

Ingredients:

Bunch of spinach/palak-1

Bengal gram flour-1 cup

Carrom seeds(ajwain)-1 tbsp

Fenugreek leaves(kasturi methi)-2tbsp

Onion(fine chopped)-1 samll

Salt to taste

Bi-carbonate soda(optional)-1 pinch

Red chilli powder-1 tbsp

Turmeric powder-1/2tbsp

Oil to fry

Method:

Wash palak leaves properly and leave it for drying.

Chop the palak leaves.

Add water to besan and make a batter of thick consistency.

Add chopped green chilies,turmeric pwdr, red chili powder, carrom seeds,and kasturi methi, salt and mix it well with spoon or by hand.

Fry small portions of mixture in oil till they turn golden brown.

Serve spinach pakora hot with sauce or with green chutney.

Vegetable Cutlet

Ingredients:

Grated boiled potatoes-4

Chopped coriander leaves

Turmeric-1/4

Ginger/Garlic Paste-1tbsp

Cumin seeds-1tbsp

Red Chilli powder-1tbsp

Broken cashwenuts-5g

Coriander Powder-1tbsp

Bread crumbs

Salt

Lime

All purpose flour(maida)

Chopped boiled vegetables

(squeeze out the water from vegetables

in a muslin cloth)

Method:

In pan take little oil and add cumin seeds,broken cashewnuts,ginger/garlic paste,little turmeric,chopped coriander,red chilli powder,coriander powder.Cook this mixture on low heat till the mixture gets dry.To this mixture add chopped boiled vegetables and salt.Mix well.Cook for few minutes so that there is no moisture in mixture.After that mix this mixture in grated boiled paotaoes.Mix well.Add some bread crumbs to it and little lime juice to give nice fresh flavour to your mixture and mix it.

Make mixtureinto ball form and press in between the palms either in oval or round shape.

Take some maida in a bowl and add little water to it so that it forms slightly thick paste.Dip each cutlet quickly in this paste and immediately drop it in the plate containing bread crumbs and coat cutlet with bread crumbs.Do this procedure with each cutlet.Heat oil in a deep pan and fry the cutlets till they get nice brown colour.Serve this yummy cutlet with your favourite chutney.You can have this as vegetable burger also.

Corn Patties

Ingredients:

Maida(all purpose flour)-1 tbsp
Coriander Leaves-1/4 bunch
Cumin seeds-1tbsp
Fresh corn kennel/frozen corn-2 cup
Fried channa dal-1/2cup
Garam masala powder-1pinch
Ginger/Garlic paste-1tbsp
Green chillies-2
Salt to taste
Oil/ghee-to fry


Method:

1. Clean out the corn cob by running the knife vertically or thaw the frozen corn(for atleast 20mins) before preparing corn tikki/patties.
2. For the Mixture :- a) Make a coarse mixture of green chillies,cumin seeds,chopped coriander ,gingergarlic paste & the binding indgrediant chanadal (dalia) in a food processor.
b)After the coarse textured mixture is ready ,add corn to it. c) Blend it again and place the mixture in a seperate bowl.Add salt to the corn mixture and mix well. (Note:- The final corn mixture will have little moisture oozed out of corn)(d) To get a firm texture add maida/all purpose flour & mix well. e) Make dumplings out of the mixture & press it gently to give it a round shape.
3. Cooking Details:- Two ways corn tikkis can be prepared -shallow fry (on a non-stick pan) or Deep fry (in kadhai). For shallow fry :- a)Take a nonstick pan & place it on medium heat .Then place corn tikkis on it. b) Add a drop or two of oil/ghee on each tikki respectively.Allow it cook for a while. c) As they get golden brown from bottom turn them & cook the other side in the same way . . For Deep-Fry :- a) Heat oil in a kadai or deep surfaced pan with minimum one inch of oil. b) Check the temperature for cooking the tikkis by adding a small piece into the oil. If it floats up without breaking then its ready . c) Add the tikkis slowly in the oil & cook till golden brown. 4.Hot & crisp tikkis/patties are ready to be served.

Peas Kachories

Ingredients:

Masala:

Boiled peas-1 bag

Green chilies-4

Coriander fresh leaves
Cumin seeds-2tbsp
Ginger/Garlic Paste
Asafoetida(Hing)-pinch of
Turmeric powder-1/4tbsp
Salt

Sugar-1/2tbsp
Coriander Powder (optional)

Lime Juice-few drops

DOUGH:

Water for Dough

Maida-1 cup
Salt(little)

Suji (soaked in warm water)-1/2tbsp

Ghee/Oil-1 tbsp

Method:

Into a food processor/blender add boiled peas, add green chilies, add coriander leaves and blend to a coarse paste. Into a pan heat little bit oil and add zeera, add ginger/garlic paste, add Hing, add turmeric and mix it, add the mixture and mix it well.Make the mixture dry and cook little further until the chilies are cooked as well. Add pinch of sugar, add Coriander Powder, squeeze some lime juice and keep aside. Make sur the mixture is dry.

In another dish, add Maida, and some salt and make nice crumbles add soaked Suji, and make crumbles, add little water and kneed it to a soft dough, let it rest for few minutes.Take little bit dough and spread out on a flat surface, add spoonful of Masala, hold the edges together and join them with your hand, pull it out with your index finger and thumb, remove the extra dough and roll the ball slightly between your hands. Do the same with the rest of the dough.

Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color.Don't fry the kachories in hot oil but fry in little less than medium heat.

Aaloo Tikki

Ingredients:

Potatoes-6

Red chilli powder-2 tbsp

Cumin powder-2 tbsp

Corriander fresh leaves

Salt

Sabudana-1cup

(soaked in little water one hr before use)

Method:

Boil Potatoes and peel them.Mashed the boil potatoes and to it add soaked sabudana,red chilli powdr,cumin powder,salt and fresh corriander leaves.Mix the mixture well and make small balls and pat them in between palms.Heat oil in a pan and deep fry it till you get nice brown colour of tikkis.

Masala Vada

Ingredients:

Red chilli whole-4

Cinnamon sticks-4

Chopped onion-1small

Green chillies-1

Curry leaves-4

Cumin seeds-1tbsp

Salt

Corriander fresh

Channa dal-200g

(soaked atleast for 5hrs before use)

Method:

In a blender put cinnamon sticks,red chillies,cumin seeds and channa dal.Do not add water.Mixture should be slightly coarse.Take this mixture out in a bowl and add chopped onion ,green chillies,chopped curry leaves,corriander fresh.Add bit of besan flour so that they can stick together.Add salt and mix well. Take small mixture,make in ball form and then press between palm.Wet your hands and make dumplings and fry them till vada gets nice brwon colour.