Cheese Potato

Cheese Potato Recipe

 

 Ingredients:-

1 kg potato (alu)
8-10 green onion (pyaj)
2 tomato (tamatar)
15-120 radish leaves (muli patta)
1 tbsp spinach (palak)
1 tbsp bathwa
4 tbsp mustard vegetable (sarson ka sag)
1 tsp black pepper powder (kali mirch)
salt to taste
1 tsp poppy seeds (post ke dane)
1 cup sour cream (khatti cream)
6 tbsp clarified butter (ghee)
300 gm cheese

How to make cheese potato:-

·     Peel potato and cut in the centre into two halves.

·     Finely chop green onions and tomatoes.

·     Finely chop radish leaves, spinach, bathua and mustard vegetable.

·     Grease the baking tray with ghee and put poppy seeds.

·     Now place potatoes from the cut side.

·     Bake in a preheated oven for 400 degree Fahrenheit for 1/2 an hour.

·     Beat cream and cheese in a container.

·     Heat ghee in a pan and fry onions until it turns pink.

·     Then add tomatoes, salt and black pepper powder.

·     Also add cream and cheese.

·     Then add mustard vegetable and fry for a minute.

·     Pour this on potatoes and serve hot.

 

Pasta Pakodas

Pasta Pakodas Recipe

 

Ingredients:-

		1 cup Long Penne Pasta(boiled)
		½ cup Processed cheese,grated
		1 cup Gram flour (besan)
		½ teaspn Red chilli powder
		A pinch Baking soda
		Salt to taste
		Oil to deep fry
	Chaat masala (to sprinkle)

How to make pasta pakodas:-

 Stuff each penne pasta with a little grated cheese with the help of a toothpick.

 Place gram flour in a bowl, add red chilli powder, baking soda and salt.

Now, add sufficient water and mix to make a smoothbatter.
Heat sufficient oil in a kadai.

Dip each penne in the batter till well coated.

Gently slide into hot oil, in batches of three to four, and deep fry till crisp and brown.

Drain on absorbent paper. Sprinkle some chaat masala on the fried penne.

Serve hot with choice of sauce.

Tandoori Roti

Tandoori Roti Recipe

 

Ingredients:-

1 cup whole-wheat flour

1/4 cup all purpose flour (maida)

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon sugar

1 1/2 tablespoon oil

1/4 cup yogurt

About 1/4 cup of water as needed

Also needed:

1/4cup whole-wheat flour for rolling

2 tablespoons ghee (clear butter)

 

How to make tandoori roti:-

·         Mix the flour, baking soda, sugar, and salt together and add the oil and yogurt and mix to make crumbly dough.

·         Add water as needed and mix to make smoother dough. Now, knead the dough for about a minute and set the dough aside and cover it with a damp cloth.

·         Let the dough rest for at least 30 minutes.

·         Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.

·         Next turn the oven to high broil.

·         Divide the dough into four equal parts.

·         Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.

·         Roll each dough piece into 6-inch circles.

·         If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.

·         Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.

·         You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.

·         Take roti out of the oven and brush lightly with clear butter (ghee).

·         Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.

·         Serve the roti hot with any gravy or yoghurt.