Semolina coated grilled potatoes

Ingredients-4 big sized potatoes ,cut into thick slices,1tsp roasted  cumin powder,1/2tsp coarsely grind  coriander powder,1tsp coarsely grind  coriander powder,1/2tsp turmeric powder,1tsp ginger garlic paste,1tsp red chili powder,salt to taste,2tbsps rice flour, handful of mint leaves, water as required,1cup semolina ,2tsp dried pudina powder, oil as required,chaat masala to taste,

To Serve with onion, salad, lemon slice  and dips of choice.

Method -Cook the round thick slices of potatoes  until 80% along with peel. Take a bowl and add roasted  cumin powder, coarsely grind  coriander powder, garam masala, turmeric powder, ginger garlic paste, red chili powder, salt, rice flour, finely chopped mint leaves, water and mix thoroughly like thick batter.. Place the potatoes in the batter and mix well. Mix semolina with dried pudina powder and arrange in a platter. Then place every slice of potato in semolina-pudina mixture  and coat it on all side. Heat the grilled pan and add oil. Cook semolina coated potatoes pressing them to give grill marks. Cook them until golden brown in color.Sprinkle chaat masala to taste. Now semolina coating grilled potatoes are ready to serve. Serve with lacchha onion, salad and dips of choice.

Grilled paneer stuffed shells

Ingredients -Cottage cheese (paneer) -150 grams,Green chillies finely chopped-1Oil1 tsp + for shallow frying,(Yellow capsicum finely chopped, Red capsicum finely chopped, Green capsicum finely chopped)-1/4tsp Salt and red chilli powder to taste.1tsp tomato ketchup Grated cheese, red chilli flakes ,chaat masala and lemon juice to taste for topping 

To garnish –green and yellow capsicum leaf and tomato flower ,fruit sauce

Method - Cut cottage cheese into shells shapes with cutter. Scoop out a little from the centre of these paneer shells to stuff .Crumble the scooped cottage cheese and set aside. Heat 1tsp oil in a non-stick pan. Add green chillies and sauté for half a minute. Add yellow capsicum, red capsicum, green capsicum and mix well. Add scooped cottage cheese, tomato ketchup, Salt, and red chilli powder to taste. Keep stuffing aside. Heat sufficient oil in a non-stick griller pan. Keep the shells on grill pan and cook for 4-5 minutes. Stuff the shells with the filling .Top with Grated cheese, red chilli flakes, Chaat masala and lemon juice to taste. Garnish with green and yellow capsicum leaf and tomato flower. Serve with fruit sauce. 

Makhmali kebab Tukri

Ingredients -1 cup Hung Curd, 1tbsps processed cheese, ¼ cup grated soft paneer, ½ cup finely Chopped Green, Red & Yellow Capsicum, 1 - 2 tbsp Finely Chopped, Coriander Leaves, 1 tsp Cardamom Powder, ½ tsp or 1tsp Chat Masala, Salt and white Pepper Powder to taste, 2-tsp Rice Flour, Oil for deep Frying

For Garnish: Cucumber flower, Tomato leaves, Lemon slice Pudina leaves To serve with -Green Chutney with pomegranates seeds 

FOR MAKING slurry -1 Tbsp. refined Flour, 1.5 Tbsp. Corn flour, ¼ tsp. salt, 2 .5 to 2.5 Tbsp. Water

To coat -1cup dried bread crumbs mixed with seasoning and 2tbsps dried pudina powder 

Method -In a bowl combine all the ingredients except oil and rice flour Mix till all the ingredients come together to form a thick dough. Use your hands to shape this paste into oval, flattened patties. Dust these patties with a little rice flour. Keep them in refrigerator for 30 minutes. Make slurry with all slurry ingredients. Dip the rolls in slurry with one hand and coat in coating breadcrumbs- pudina mixture well. Heat oil and deep fry, till the outside becomes golden brown and crisp. Cut into slices. Serve hot Makhmali kebab Tukri.

Veg Spring Rolls

Ingredients -For the pancake- ½ cup refined flour, ¾ cup corn flour, ½ cup milk, salt to taste, oil as required, water as required

For the filling- 2 tsp oil, 1 tsp ginger  julienned, 1 carrot, shredded 4 tbsp cabbage, shredded, ½ shredded capsicum ,1 shredded onion, 1 Spring onions with greens, finely chopped ,salt to taste, 1 tsp white pepper powder, 1 tsp Soya sauce,

(1/4cup thick batter of refined flour to seal the edges)

 Method-

For the filling- Heat oil in a non-stick pan. Sauté ginger and onion for a minute. Add all the shredded vegetables, Sauté for two minutes. Add seasoning and Soya sauce. Stir well. Remove from heat. Keep aside to cool.

 For the pancakes- Add both the flours with milk and mix to a smooth paste. Beat for 4 minutes. Add salt. Gradually add water to obtain a batter of thin pouring consistency. Strain the batter mixture to remove any lumps. Heat a non stick pan and lightly grease the fry pan. Pour in a ladle of the batter and rotate the pan to spread the batter evenly on to the fry pan. Cook without coloring and using little oil. When done, remove the pancake. Thus prepare more pancakes. Dust with corn flour and keep aside to cool.

For assembling pancakes:

Take pancake and put around 3 tbsp of stuffing mixture and roll the pancake by folding the sides inside. Seal the pancakes with little batter and repeat the process until all vegetables stuffing is used. Heat oil in a wok and deep fry all the rolled pancakes till crisp and golden brown. Drain and place on an absorbent paper. Cut each spring roll into four pieces. Serve them with accompaniment sauces.

Hara Bhara croquettes

INGREDIENTS:
vegetables like ,Grated cabbage 3-4 tbsp
Grated carrot 3-4 tbsp
Chopped french beans 2-3 tbsp
Grated cauliflower 2-3 tbsp, Boiled corn 2-3 tbsp
Grated potato 1 cup,Boiled spinach chopped ,1/4cup moong soaked dal
Chilli powder 1 tsp
Salt to taste
Mustard powder 1/2 tsp
Flour batter 1 cup
Bread crumbs 1 cup

Olive  oil as required

Method –Take all vegetables and mash them with salt,chilli powder,moong dal   & mustard powder. Mix well and make croquettes. Dip the croquette in the batter. Coat with bread crumbs and deep fry.Cut into two pieces from center. Garnish with cheese flower and drop of tomato ketchup.Serve with salad .