Crunchy Vegetable Nuggets


Crunchy Vegetable Nuggets

Crunchy Vegetable Nuggets recipe is perfect starter recipe for anytype of small party like kids birthday party or kitty party.

These are made from lots of healthy vegetables and to add more value in taste – these are very soft from inside and crunchy from outside. All age groups like them because of its freshness and crunchiness. These Vegetable nuggets are perfect for kids lunch box too. You can serve them with any type of chutney and tomato sauce. For this recipe i used carrot, peas, potatoes, corn and onion but you can add your favorite veggies to make it more flavorful.

Ingredients

2 medium potatoes (boiled and peeled).
1 small onion (finely chopped)
1/3 cup sweet corn (frozen)
2 or 3 green chilli (finely chopped)
1 small carrot (finely chopped)
1small capsicum (finely chopped)
50 gram fresh coriander leaves (finely chopped)
1/2 cup green peas (frozen)
1/2 tsp garam masala
1/2 tsp organo leaves
Salt as required
2 tbsp plain flour(maida)
1 tbsp corn flour
2 tbsp bread crumb
1 tsp coriander powder
1/2 tsp black pepper powder
1/4 tsp chaat masala
2 tbsp coarsely crushed corn flakes

Instructions

1. To prepare crunchy Vegetable nuggets first we need to take a big bowl and grate the boiled potatoes in it.

2. Add frozen green peas, chopped carrot, onion , chilli, coriander, capsicum and sweet corn in it.

3. Now mix plain flour, 1 tbsp bread crumb and all spices and herb in it and then mix all together and make a thick dough from it.

4. Now take another bowl add 1 tbsp corn starch, 1 tbsp all purpose flour and 1.5 tsp bread crumb in it and make a smooth paste with help of little water. (Meanwhile heat the oil in a pan or kadai for frying the nuggets).

5. Now take a lemon size ball from the Vegetable dough and shape them to round or square as your choice.

6. Then dip it, in corn starch paste and then bread crumb and corn flakes curmb powder.

7. Now deep fry them into hot oil until it becomes golden brown in color and then transfer to the absorbent paper, likewise prepare other nuggets.

Now crunchy Vegetable nuggets are ready to serve…enjoy them with hot cup of tea and tomato ketchup or any types of chutney..😊

Potato Puffs Pastry


*Potato Puffs Pastry*
A very light pastry made in layers that expand when cooked, leaving large air pockets inside. Used for sweet or savoury dishes.Puff pastry has a reputation of being difficult to make…..but there is a simple and fast way to make a quick puff pastry.

Ingredients for stuffing

1.Medium boiled potatoes = 2
2.Small cubes of cottage cheese = 1/2 cup
3. Finely chopped onion(small) = 1
4. Cilantro leaves = 1tbsp
5. Grated ginger = 1tsp
6. Red chilli powder = 1tsp
7. Garam masala powder = 1/2 tsp
8.Chaat masala = 1 tsp
9. Cumin seeds = 1/2 tsp
10. Crushed coriander seeds = 1 tsp
11.Finely chopped green chilies = 2
12. Oil = 1tsp
13. Salt to taste

Ingredients for dough

1. All purpose flour = 2 cups
2. All purpose flour for dusting = 2 tbsp
3. Unsalted butter = 280gm
4. Cold water = 1/4 cup
5. White vinegar or lime juice = 2 tsp
6. Salt = 1/4 tsp

Instructions

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1. In a mixing bowl sieve all purpose flour and 1/4 tsp salt. Add white vinegar or lime juice and mix well.

2. Add 60 grams of unsalted butter and mash with your hand. Mix all the ingredients by rubbing between your palms.

3. Now add cold water, little at a time to make medium dough. Sprinkle some all purpose flour on working surface and knead dough for 7 minutes without adding water.

4. Transfer the dough in plastic or clingwrap and refrigerate it for about 20 minutes.

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5. Take 2 sticks of unsalted butter (approximately 200 grams and make sure butter is cold but not at room temperature) preferably on a cling wrap and roll it with rolling pin and make a rectangular sheet (approx 12 inch wide & 14 inch long) Refrigerate it for 20 minutes.

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6. Take out dough from refrigerator. Lightly dust working surface with all purpose flour and roll dough into a sheet. Place butter sheet in the centre of the dough sheet and remove cling warp. Cover the butter sheet with dough by folding the dough sheet from all the sides on top of the butter sheet.

7. Sprinkle some all purpose flour on the sheet and flip it. Sprinkle some more all purpose flour and roll the sheet again.

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8. Try to roll as even as possible. Now brush off extra flour from the sheet using a brush. Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other (brush off extra flour).

9. Cover it with cling wrap, place it in a tray and refrigerate it for 20 minutes.

10. Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on working station, place the sheet and roll it again. Brush off any extra all purpose flour using a brush.

11. Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other. Cover it with cling wrap and refrigerate it for 20 minutes. Repeat this step 3 more times.

12. Prepare stuffing: Heat pan on medium heat and add oil.

13. In hot oil add cumin seeds, crushed coriander seeds, chopped ginger and green chilies. Saute for 30 seconds and add chopped onion.

14. Again saute everything until onion turns translucent. Add turmeric powder, garam masala, chaat masala and mix well. Add small cubes of paneer and mix everything well. Add 1/4 tsp of black salt and few pinches of regular salt as per taste. Stir for 30 seconds and add boiled potatoes. Crush boiled potatoes to small chunks and mix well. Turn off the heat and add chopped cilantro leaves. Mix everything well and stuffing is ready.

15. Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on working station, place the sheet, put some all purpose flour on the sheet and roll it again. Try to roll it as even as possible. Once the sheet is completely rolled, cut the sides using a knife or pizza cutter to make it look like a perfect square/rectangle. Using knife/pizza cutter, you should be able to cut nine equal pieces from the sheet.

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16. Now take one of the nine pieces and Put 1 tbsp filling in the center. Lift top right corner and join it with left bottom corner. Seal it completely by pinching the edges together.

17. Take out a baking tray and put ready to bake puffs onto the tray. Bake it at 450F/230C for first 6 minutes. Then, bake it at 350F/175C for 14 minutes. Crispy, flaky and puffed up aloo patties are ready to serve….enjoy😊

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Easy recipe for Doughnuts


wpid-1438963888667.jpgEasy recipe for Doughnuts*

 

Plain flour—1 cup

Milk—3/4 cup

Butter—-2 tbsp

Sugar—-1 tsp

Instant yeast—1tsp

Salt—according to taste

Oil—for deep frying

*For glazing*

Powder sugar—1 cup

Brown chocolate—100gm

decoration item according to your choice.

 

*How to make doughnuts*

 

1. We need to knead dough for making doughnuts, then take lukewarm milk and melted butter.

 

2. Take flour in big utensil, add sugar, salt, instant yeast and butter, mix all ingredients well.

 

3. Knead the dough with the help of Luke warm milk. Knead it until it get soft.

 

4. Spread some dry flour on the board and place dough on it and roll the dough giving it a round shape.

 

5. Gently roll dough 1/2 inch thick with floured rolling pin.

 

6. Cut with floured doughnut with Cutter or glass and take a small cap of bottle and make holes in the doughnuts.

 

7. Place doughnuts on a tray and brush all prepared doughnuts with oil so that they don’t get dried, cover and let them rise until they appears in double shape (minimum 2 hrs).

 

8. After 2 hrs fry on low flame until they turn golden brown in color.

 

9. Gently take out fried doughnuts in a plate with absorbent paper.

 

 

10. Coat doughnuts with powder sugar.

 

*how to glaze*

 

Melt brown chocolate and dip the doughnuts into creamy glaze.

 

Decorate with anything as you wish…. With dryfruits or with any other item you wish.

Sago seeds papad


wpid-collage_mania_52.pngSago seeds papad

Ingredients for sago seeds papad

Sago seeds—- 1 cup

Water ——5 cup

Salt—according to taste

 

How to make sago seeds papad

1.Wash the sago seeds and soak it for 2 1/2 hour in 2 cups water.

2.Take a deep pan and boil 3 cups of water in it.

3. Once the water starts to boil, add soaked sago seeds and salt. 

4. Stir it continuously so it will not stick at the bottom of the pan.

5. It would take about half and hour for sago seeds to get properly cooked,cook it until it gets thick and transparent.

6.Turn off the flame, sago seeds mixture is ready to make papad.

Next step…

1. Take a big sized polythene sheet for spread the papad mixture.

2. Start pouring the mixture over the sheet making small round of 2 1/2 to 3 inch like a chapati.

3. Repeat the step to make as many papad as you can from the mixture.

4. Maintain inch of distance between two papad.

5. After 6 hrs turn the sides of the papad before it gets over dried.

6. Let them dry for 2 days in the sun,sago seeds papad are ready.

Fry them in hot oil and serve with hot tea or coffee.

Suggestion.

.You can use spices and flavor in the papad as per your taste preference.

Instant jalebi without yeast


wpid-1437499189290.jpgIntant Jalebi without yeast
* Ingredients*
1/2 cup all purpose flour
1/2 tsp baking powder
2 pinch baking soda
1tbsp gram flour
1/2 tbsp corn flour
1/4 cup yogurt
2 tbsp lime juice
2 cup sugar
1 1/2 cup water
1 tsp cardamom powder
1/2tsp rose essence (optional)
Oil for deep frying

**Method for syrup**

1.Combine the sugar and water together in a deep pan and cook on a medium flame till sugar dissolves and is of one thread consistency while stirring continously then heat off.

2. Add 1tsp lime juice and add rose essence and mix well, keep aside.

For jalebi

1.Sieve the flour with baking soda and baking powder ,gram flour ,corn flour and keep aside.

2.Combine the yougurt with 1/3 cup of water in a bowl and whisk well.

3.Add the flour and yogurt together and make a thick batter, make sure no lumps remaining.

4.Now add lime juice and mix it well,and heat the oil or ghee.

5.Fill the jalebi batter into piping bag with a single hole nozzle and press out round whirls of the batter into the hot oil (not too much hot).

6.Deep fry jalebis till golden brown from both the sides and transfer immediatly into the warm sugar syrup,drain after 1 to 2 minutes and serve hot,sprinkled with cardamom….**hope you will like my dish☺