Potato Patties & Chickpeas Chaat

Ingredients:-

For Potato Patties:-

• Potatoes - 2
• Bread Crumbs - 1/4 cup
• Ginger garlic paste - 1tsp
• Coriander powder-1/2 tsp
• Cumin powder- 1/2 tsp
• Chopped coriander leaves - few
• Turmeric - 1/4 tsp
• Salt - to taste

For Chickpea Gravy:-

• Chickpeas , cooked -2 cups
• Red chilly powder - 2 tsp
• Garam masala powder - 1 tsp
• Tamarind extract - 1 tsp
• Salt as needed
• Oil

For Garnishing:-

• Onion, Chopped - 1 
• Coriander leaves, chopped - few
• Carrot , grated - 1/2 cup
• Tamarind date chutney - 1 tsp
• Mint chutney - 1 tsp
• Sev/Oma podi ( I didn't have sev when i'm preparing this, .If u have u can add it also)

Preparation:-

To Make Potato Patties:-

1. Peel the boiled potatoes and mash them well.
2. Add bread crumbs, cumin powder, coriander leaves, coriander powder, ginger garlic paste, turmeric and salt. Mix well and divide the mixture into equal portions. 
3. Roll each portion into a lemon-sized ball and flatten it slightly.
4. Meanwhile, heat oil for frying in a flat pan.
5. Place the patties in the hot pan and cook until it turns golden brown and crisp on both sides. 

To make Chickpea Gravy:-

1. Heat oil in a sauce pan, add ginger garlic paste, red chilli powder and garam masala powder. Saute until raw smell leaves.
2. Next add cooked chickpeas, tamarind extract and salt and cook for a few minutes. Set aside.

To Serve:-

1. In a serving plate/bowl , pour chickpeas gravy and top with potato patties, Onion, coriander leaves, carrot, tamarind date chutney and mint chutney.
2. The chaat tastes best when served hot.

Grilled Chicken Leg

Ingredients:-

• Chicken Drumsticks - 3
• Garlic paste - 1 tbsp
• Red chilly falkes - 2 tbsp
• Pepper powder - 1 tbsp
• Soy sauce - 1 tbsp
• Onion paste - 5 or 6 tbsp
• Grill Mates chicken - 2 tbsp
• Lemon juice - 2 tbsp
• Olive oil
• Salt

Preparation:-

1. Combine garlic paste, onion paste, pepper powder, soy sauce, red chilly flakes, grill mates chicken, lemon juice, olive oil and salt.
2. Pour this mixture over the chicken drumsticks in a zip lock bag. Mix the chicken and sauce until fully covered. Place in refrigerator and marinate for several hours.
3. Grill the chicken over low heat until thoroughly cooked or skin starts to crisp.
4. Serve hot and Enjoy!

Chicken Seekh Kebab

Ingredients:-

• Red chilli powder - 1 tbsp
• Pepper powder - 1/2 tbsp
• Corn flour - 2 tbsp
• Egg - 1 , beaten
• Lemon juice - 2 tbsp
• Coriander leaves, chopped - few
• Oil as needed
• Salt to tast

To Grind:-

• Minced Chicken, Ground fine- 1/4 kg
• Onion - 1
• Ginger garlic paste - 1 tbsp
• Cashew nuts - 1  tbsp
• Cumin seeds - 1 tbsp
• Khus Khus  - 1/2 tbsp
• Bread crumbs - 2 tbsp

Preparation:-

1. Grind all the above "To grind" ingredients to a thick paste.
2. Transfer this paste to a bowl. Now add red chilly powder, pepper powder, corn flour, beaten egg, lemon juice, coriander leaves and salt, mix well and leave for half an hour.
3. Take a small portion of the mixture and mold then on skewers. Keep aside.
4. Heat a flat pan and brush with little oil. Place the kebab over it and cook on medium-high heat or until it gets golden brown on all sides.
5. Remove the skewers from cooked kebab and serve hot with any sauce.

Peanut Oatmeal Balls

Ingredients:-

• Roasted Peanuts - 1 cup
• Oats - 3 cups
• Jaggery - 1 cup
• Ghee- 4 tbsp
• Pinch of salt
• Cardamom Powder - 1 tsp
• Food color - a pinch

Preparation:-

1. Add roasted peanuts , oats and jaggery in a blender and process finely chopped. 
2. Transfer the peanut mixture into a bowl.
3. Now add ghee, cardamom powder, food color and salt. Mix well.
4. Make small balls from your hand and continue with the rest of the mixture.
5. Peanut oatmeal balls are ready! 

Easy Mashed Potatoes

Ingredients:-

• Potatoes - 3 
• Whole milk - 1 cup
• Pepper powder - 1 tbsp
• Butter - 1 tbsp
• Salt

Preparation:-

1. Boil potatoes with a pinch of salt in a large pot and cook until very soft.
2. Peel and mash the potatoes. Keep aside.
3. Heat butter in a sauce pan. Add milk.
4. When butter is melted into the milk, remove the pan from the heat.
5. Now add potatoes to it and mash them well.
6. Season with salt and pepper.

Prawn Masala Curry

Ingredients:-

• Prawn - 20 nos
• Onion - 1 large
• Tomato - 1 
• Cashew nuts - 5 or 6
• Ginger garlic paste - 1 tbsp
• Red chilli powder - 1 tbsp
• Coriander powder - 1/2 tbsp
• Turmeric powder - a pinch
• Curry Leaves - few
• Cumin seeds- 1 tsp
• Fennel seeds - 1/2 tsp
• Red chilli- 2, broken
• Coriander leaves - few
• Garam masala - 1/2 tbsp
• Garlic cloves - 2 
• Salt
• Oil

Preparation:-

1. Clean and wash prawn well and keep aside.
2. Heat oil in a pan, add onion, tomato, ginger garlic paste, turmeric powder, cashew nuts, red chilli powder, coriander powder and garam masala. Saute until the mixture is nicely roasted.
3. Let it cool down and grind then into a fine paste.Keep aside until required.
4. Heat remaining oil in a pan, add cumin seeds, fennel seeds, broken red chilli and curry leaves and saute till the garlic is lightly roasted.
5. Now add prawn and fry until the raw smells to disappear.
6. Add ground mixture , salt and add little water.Stir until the prawns are cooked.
7. Garnish with coriander leaves.
8. Serve hot with rice, briyani, chappati , Dosa etc.

Grilled Mahi-Mahi fillets with Apple salsa and Mashed Potatoes

Ingredients:-

• Mahi-Mahi Fillets- 2 pieces
• Pepper powder - 1 tbsp
• Lemon - 1
• Dried Basil - 1 tbsp
• Apple, cubbed - 1 cup
• Tomato, cubed - 1 cup
• Sweet corn - 1/2 cup
• Green chilli - 1 , chopped
• Grated Garlic - 1 tsp
• Salt
• Olive oil  

Preparation:-

To make salsa:-

1. Combine apple, tomato, lemon juice, green chilli, sweet corn, salt and pepper powder. Keep aside.

To cook the Fish:-

1. In a large bowl, add grated garlic, lemon juice, dried basil, olive oil, salt and pepper powder and mix well. Coat mahi-mahi fillets with oil mixture on both sides and refrigerate for 1 hour.
2. Heat olive oil in a grilling pan.
3. Grill fish on each side . 
4. Serve hot with Apple salsa and mashed potatoes.

Egg Omelette Sandwich

Ingredients:-

• White Bread - 2 slices
• Tomato , sliced-1
• Spinach leaves 
• Sliced Swiss Cheese
• Butter - 1 tsp

Ingredients for Omelette:-

• Egg - 1
• Onion, chopped - 1
• Coriander leaves , chopped - few
• Spinach, chopped - few
• Tomato, chopped - few
• Pepper powder - 1/4 tsp
• Cumin powder- 1/4tsp
• Milk - 2 tsp
• Salt

Preparation:-

To make Omelette:-

1. In a bowl ,whisk egg,  pepper powder, cumin powder, milk and salt.
2. Add onion, spinach, tomato and coriander leaves. Mix well.
3. Heat butter in a flat pan. 
4. Pour egg mixture and cook for a minute and Slowly flip over and cook the other side for about 10 to 15 Seconds.

To make Sandwich:-

1. Toast bread with butter on both sides in the flat pan.
2. Transfer omelette onto a slice of  bread and top with sliced cheese, spinach, sliced tomato and then cover it with the another slice of bread.
3. Drizzle some butter on a pan and toast the sandwich and serve hot.

Blueberry Popsicle

Ingredients:-

• Frozen Blueberries - 1/2 cup
• Milk - 1 cup
• Sugar - 5 or 6 tbsp
• Vanilla extract - 1 tbsp

Preparation:-

1. Place all the ingredients into a blender and mix until well blended.
2. Pour into popsicle moulds.
3. Now place popsicle sticks in and freeze overnight, then enjoy.

Mutton Briyani (Thalapakattu Style)

Ingredients:-

• Mutton with bones - 1 lb
• Jeeraga samba/Basmati rice - 3 cups.
• Onion - 2 big
• Tomato - 2 nos
• Green chilles - 3 nos
• Bay leaves - 1
• Cardamom - 1
• Cashew nuts - 3or4 
• Cumin seeds - 1/2 tsp
• Red chilly powder - 1 tbsp
• Turmeric powder - 1 tbsp
• Lemon juice - 1 tbsp
• Yogurt - 2 tbsp
• Salt to taste
• Ghee - 3 tbsp
• Oil - 4 tbsp

To grind:-

• Mint , chopped- 1/2 cup
• Coriander leaves, chopped - 1/2 cup
• Green chillies - 2 nos
• Ginger - 2 inches
• Garlic pods - 5 or 6
• Small onion - 1
• Cloves - 1
• Cardamom - 1
• Mace - 1
• Cinnamon stick -1
• Star anise - 1

Preparation:-

• Pressure cook mutton with water, 1 tbsp of turmeric powder and 1 tbsp of salt for 5 whistle. Remove from flame and set aside.
• Wash  and soak the rice for 30 minutes. Keep it aside.
• In a blender, add mint, co.leaves, ginger, garlic, small onion, spices(cardamom, cloves, mace, cinnamon stick, star anise) and blend it until like a fine paste. Keep it aside.

• Heat oil in a briyani pan, add bay leaves, cardamom, cashew nuts and cumin seeds.
• Add chopped onion, tomato and green chillies and saute till tomato turns soft and mushy.
• Now add ground masala paste and saute till raw smell leaves.

• Add the boiled mutton pieces, red chilli powder and curd and stir to combine.
• Now add water and enough salt and mix well.
• Once it starts boiling ,add drained rice, lemon juice and ghee.
• Cook the rice in medium high heat till 75% water drained.
• Close with a lid and cook for 45 minutes on low heat. 
• Finally add 3 tbsp of ghee and garnish with coriander leaves and mint.
• Serve hot with Raita.

Mutton Masala Fry

Ingredients:-

• Mutton -1/2 kg
• Cumin seeds- 1/4 tsp
• Turmeric powder- 2tsp
• Onion finely chopped - 2 nos
• Coriander leaves-1/2 cup
• Chilly powder - 1/2 tbsp
• Coriander powder-1/2 tbsp
• Ginger garlic paste-1 1/2 tbsp
• Tomato finely - 2 nos
• Curry leaves- 2 sprigs
• Salt to taste
• Oil for frying

To Roast and Grind:-

• Cardamom - 1 nos
• Cloves - 1 nos
• Pepper - 1 tbsp
• Red Chilly - 2
• Curry leaves - 1 spring
• Small onion - 5 or 6 nos
• Garlic - 3 nos
• Cumin seeds - 1 tsp

Preparation:-

1. Wash and clean the mutton pieces.
2. Add ginger garlic paste, turmeric powder, red chilli powder, coriander powder, salt, 1/2 cup of water and pressure cook until it is cooked. 
3. Dry roast cardamom, cloves, pepper, red chilly, curry leaves, small onion, garlic and cumin seeds. Let it cool down and grind then into a fine paste.
4. Heat oil in a pan, add cumin seeds, curry leaves, ginger garlic paste, onion, and tomato. Fry for 5-6 mins.
5. Now add the ground paste and  saute until the raw smell disappears.
6. Add cooked mutton pieces and mix well.
7. Add the red chilly powder,coriander powder, turmeric powder, cumin powder and salt.
8. Cook for few minutes until all the water evaporates and turns dry.
9. Remove from flame and serve hot.

Carrot Halwa

Ingredients:-

• Grated Carrot - 1 cup
• Ghee - 3 tbsp
• Sugar - 3/4 cup
• Whole Milk/Condensed milk - 2 cups
• Nuts (Broken Cashew & Almond) - 1/4 cup
• Golden Raisin - 1 tbsp/ 6-8 nos
• Cardamom powder - 1 tbsp

Preparation:-

1. Peel and grate carrots.
2. Heat 1 tbsp of ghee in a non-stick pan. Add broken cashew nuts and raisin. Saute for a minute until slightly brown in color. keep aside.
3.  Heat remaining ghee in the same pan and add grated carrots and cardamom powder. Saute the carrots for about 5-10 minutes on medium heat.
4. Add sugar and milk  and then reduce the heat to low and continue to simmer until the carrots is fully cooked; keep stirring and Cook until all the water evaporated.
5. When it starts thickening add roasted nuts and raisins and mix and keep stirring the halwa for 2-3 minutes.
6. The halwa is done when ghee leaves the sides of the pan.
7. Remove from heat and transfer to a serving bowl.
8. Garnish with chopped nuts and serve warm. 

Chappati Pizza

Ingredients:-

Chappati Dough:-

• Wheat flour - 1 cup
• Olive oil - 1 tbsp
• Salt - 1/2 tbsp

Toppings for Pizza:-

• Tomato Sauce - 4 tbsp
• Grated Mozzarella cheese - 1/4 cup
• Capsicum - 1/4 cup
• Onion - 1/4 cup
• Tomato, sliced - 1
• Oregano - 1 tbsp

Preparation:-

1. Stir together wheat flour, salt, olive oil and water in a bowl until dough forms.

2. Cover with plastic wrap and let sit for 15-20 minutes.

3. Divide the dough into 4 equal pieces and make it into balls.

4. Using a rolling pin, roll each ball into a small round. 

5. Heat flat frying pan/Dosa tawa and cook chapathi on both sides.

6. Remove from flame and take 2 tbsp of tomato sauce and spread it around till the edge.

7. Sprinkle grated cheese on top of the sauce.

8. Spread capsicum, tomatoes and onions.

9. Finally sprinkle cheese and oregano on top.

10. Place pizza onto a microwave safe plate. 

11. Microwave on high for 1 to 2 minutes, until cheese melts.

12. Serve hot.

Simple Alfredo Broccoli Pasta

Ingredients:-

• Penne pasta- 1 cup
• Broccoli - 1/2 cup (cooked and lightly chopped broccoli)
• Olive oil - 2 tbsp
• All purpose flour - 1 tbsp
• Garlic - 3 cloves(finely chopped)
• Onion - 1 (minced)
• Dried thyme - 1/4 tbsp
• Pepper powder- 1 tbsp
• Alfredo sauce( Bertolli pasta sauce) - 1/4 cup or 4-5 tbsp
• Salt to taste

Preparation:-

1. Heat water in a large pot. Add pasta and salt.
2. Cook until the pasta is done and drain it.Set aside.
3. Steam the broccoli until it turns tender. Set aside.
4. Heat olive oil in a pan, add garlic and onion. Saute for a minute.
5. Now add Alfredo sauce, thyme, pepper powder,cooked pasta, steamed broccoli and all purpose flour. Stir everything until well mixed.
6. Serve the pasta with Alfredo sauce over the top.  

Broccoli Cutlet

Ingredients:-

• Broccoli - 20 florets 
• Potato - 2 (cooked and mashed)
• Onion - 1 big (finely chopped)
• Garlic - 3 cloves (grated)
• Red Chilly powder - 1 tbsp
• Turmeric powder- 1/4 tbsp
• Cumin Powder - 1/4 tbsp
• All purpose flour - 1 tbsp
• Bread crumbs - 1 tbsp
• Corn flour - 3 tbsp
• Oil - to roast
• Salt to taste

Preparation:-

1. Pressure cook the potatoes for 2-3 whistles. Peel and mash it.
2.  Place the chopped broccoli in a mixer. Pulse until small pieces remain. 
3. Heat oil in a pan, add grated garlic, onion, red chilly powder, grated broccoli, turmeric powder, cumin powder and salt. Saute them until broccoli becomes tender. 
4. Now transfer the broccoli mixture to a bowl and add all purpose flour, corn flour and mashed potatoes to it. Mix well and make a medium thick dough. 
5. Make the broccoli mixture into small balls and roll them on bread crumbs and flatten them slightly.
6.  Heat the non-stick tawa and spread little bit of oil.
7. Place cutlet on the hot tawa and cook until both sides are crispy.
8. Serve hot with tomato sauce or green chutney.

Broccoli Pakora

Ingredients:-

• Broccoli florets - 15 or 20 nos
• Besan / Gram flour - 1 cup (10 tsp)
• Rice flour - 1 tsp
• Red chilly powder - 1/2 tsp
• Fennel powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Grated garlic -  1 tsp
• Turmeric powder - 1/4 tsp
• Pinch of asafoetida
• Oil for deep fry
• Salt as per taste
• Baking soda - a pinch

Preparation:-

1.  Wash and dry the broccoli florets. 
2.  In a bowl, mix gram flour, rice flour, red chilly powder, fennel powder, cumin powder, grated  garlic, salt, asafoetida, turmeric powder and baking soda.
3.  Then add water to make a smooth batter. Set aside
4. Heat oil in a wok. 
5. When oil is hot, dip the broccoli florets in the batter and drop them one by one into the hot oil slowly.
6. Flip and fry until it turns golden brown in color.
7. Remove from heat and set aside to drain on paper towel.
8. Serve with any dip or chutney.