For me bread rolls means party snack especially ‘Birthday Parties’. In my locality bread rolls are one of the main starters for birthday parties.

The first time I made bread rolls was when my daughter (she was 5-6 years old) mentioned it after she came from her friend’s birthday party and she loved the taste of it and urged for the same.
I was familiar with the recipe, it is same as bread pakora but more crispy and tasty, and obviously cylindrical shaped. Hah!
I'm dipping the bread rolls in maida slurry and then rolled it into cornflakes crumbs to make it more crispy. 

I love to make the aloo stuffing little bit extra spicy, salty and sour. The taste should be more enhanced, because no more salt or spices added to the bread and the maida slurry/ paste. In the end sprinkle some kasuri methi or chopped coriander leaves to make it more delicious.

You can serve the bread rolls with any chutney of your choice even tomato ketchup. I served them with three types of chutney- red, white and green. The red one is carrot chutney, the white one is curd with black salt and the green one is coriander chutney.




Total time: 40min
Prep time: 5min
Cooking time: 35min 
Servings:4

INGREDIENTS

  • 6 medium-sized breads
  • 6-7 medium-sized potatoes
  • 1 medium-sized onion
  • 1 tbsp Ginger - garlic paste
  • 1 tsp Cumin seeds
  • 1 tsp Green Chili paste
  • 2 dried red Chilies
  • 1 & 1/2 tsp salt
  • 100 g Cornflakes crumbs
  • 200 ml Oil
  • 1 tbsp Amchoor powder
  • 1/4 tsp hing
  • 4 tbsp Maida
  • 200 ml water
  • 1/2 tsp Kasuri methi
  • 1 tsp Cumin seeds
INSTRUCTIONS


STEPS TO MAKE ALOO STUFFING
  1. Take a pressure cooker pour 150 ml water, potatoes (cut in half) and 1/2 tsp salt. Cover the lid and pressure cook the potatoes for 5 min, firstly in medium flame then after 1 min in low flame.
  2. Now take out the potatoes in a plate and peel off the skin. Mash the potatoes when it cools down a bit.
  3. Heat the kadhai in medium flame, pour 1 tbsp oil. In the hot oil add cumin seeds, hing, dried red chilies and chopped onions. Sauté it till becomes soft and golden.
  4. After that add ginger-garlic paste, green chili paste, cumin powder and amchoor powder. Now add mashed potatoes and kasuri methi. Mix them for a minute.
  5. Transfer the mixture in a plate and let it cool down.

STEPS TO MAKE BREAD ROLL

  1. Cut out the sides of the bread. Then sprinkle some water over them so that it becomes soft and easy to roll.
  2. Flatten the bread and add 1 tbsp potato mixture and roll it.
  3. After that take a kadhai and heat in medium flame and pour the rest of oil. Then take a small bowl and pour water and maida and make a paste which is neither too thick nor too thin.
  4. Now dip the roll in the maida slurry and coat it with cornflakes crumbs. Lower the roll in hot oil. Fry it in low flame till golden colour appears.
  5. Transfer the BREAD ROLLS in a plate and have it with any dip or sauce of your choice.







I hope you will try this recipe. Please like and share it. If you encounter any problem feel free to ask.



Total time: 40min
Prep time: 10min
Cooking time: 30min 
Servings:5

INGREDIENTS

  • 2 tbsp Suji
  • 1 tbsp Maida
  • 1 L milk (Chena from it)
  • 11/2 tsp Salt
  • 150 grams Arhar & Chane ke dal
  • 1 tsp Turmeric powder
  • 2 red dried Chilies
  • 2 tsp Ginger-Garlic paste
  • 1 Bay leaf
  • 1/4 tsp Hing
  • 1 tsp crushed Cardamom
  • 250 ml Water
  • 200 ml Oil
  • 1 medium-sized Onion
  • 1 Green Chili
  • 1/2 tsp Cumin seeds
  • 2 tbsp Tomato ketchup or Red chutney

 INSTRUCTIONS

  1. Pour 1/2 cup of water in the milk. Now heat the milk in medium flame. After that squeeze lemon in a small-sized bowl and mix it with 2 tbsp of water. When the milk begins to rise pour the lemon juice, the milk will begin to curdle. The chena have to be soft.
  2. After that turn off the gas. Strain the water immediately using a strainer. Pour it into a muslin cloth lined over a colander and remove rest of the water.
  3. Now transfer the chena in a plate and mash it using your lower palm. Then add maida, suji and pinch of salt and mash again. Turn into a dough.
  4. Soak the dal (arhar+chana) for 4-5hrs in 100ml of water. Pressure cook it with another 100ml of water, bay leaf and pinch of salt for 3-4 min. Firstly in medium flame then after 1 whistle in low flame. Do not over boil the dal and evaporate 3/4 of the water.
  5. Take a kadhai and pour 1 tbsp oil. In the hot oil add cumin seeds, dried red chilies and hing. After a min add 1/2 chopped onion (cook until it become translucent and become golden). Then add salt and turmeric powder.
  6. Now add the dal, mix it and add ginger-garlic paste. After 2-3 min add crushed cardamom. Mix it. The dal has to be thick and dry. Transfer it on a plate and let it cool for 2 mins.
  7. Now make small balls out of the dough. Take one ball and spread it using your fingers into a bowl shape. Then fill the dal mixture and bring the sides together to close the bowl. Prepare the rest of the kachories.
  8. Heat rest of the oil in a kadhai then in the hot oil lower the kachories and fry them in low to medium flame until it becomes golden brown from both sides.
  9. Transfer the kachories in a plate. Then make a small hole in the middle and pour 1 tsp red chutney or tomato ketchup, 1/2 chopped onion and sliced green chili.
  10. Enjoy the delicious CHENAI DAL KACHORI.




I hope you will try this recipe. Please like and share it. If you encounter any problem feel free to ask.




Total time: 35min
Prep time: 5min
Cooking time: 30min 
Servings:3


INGREDIENTS
  • 400 gms Rohu
  • 1 tbsp Zeera-ginger paste
  • 1 tsp Dhaniya powder
  • 1 tbsp Turmeric powder
  • 1 tsp Kashmiri Red Chilli powder
  • 2 Green Chilies
  • 1 Tej pata
  • 1 tsp panch phorong
  • Add  to taste Salt
  • 2 tbsp tomato puree
  • 1/2 tsp Sugar
  • 150 ml Refined Oil
  • 2 tbsp Mustard oil
  • 1 cup Water

  INSTRUCTIONS

  1. Marinate the fish pieces with 1 tbsp salt, 1/2 tbsp Turmeric powder and Mustard oil for 5 minutes.
  2. Heat a kadhai, put 125 ml oil, when the oil heats up put the fish pieces into it. Take out the fish when they turn into light golden colour.
  3. Now add the rest of the oil in the kadhai, when the oil heats up put sugar, panch phorong, after 30 seconds add tomato puree, salt to taste, green Chilies, jeera - ginger paste, Dhania powder, turmeric powder, Kashmiri Red Chilli powder and Tej pata. Stir it for​ 3-4 minutes.
  4. Put 1 cup Water, cook it on medium flame for 2-3 minutes.
  5. Now add the fish pieces one by one into the kadhai. After few minutes turn off the gas.
  6. Mouth watering ROHU RANGA is ready to serve hot with steamed rice.


I hope you will try this recipe. Please like and share it. If you encounter any problem feel free to ask.



Hi! Friends
In today’s recipe I planned to give a twist to regular red sauce macaroni. So I add apple into my macaroni. The sweetness and sourness of apple is making the dish more delicious.
When my daughters tasted they loved it very much, then I am assured that I’m sharing a good recipe with you guys.
In this recipe I added chopped apple but you can also use it to make sauce and can substitute it with banana, guava, mango, etc.
I usually cook it with a little Indian touch by adding cumin powder and coriander powder. Giving Indian touch is mandatory when you are cooking in Indian kitchen.
Macaroni is dry pasta shaped like narrow tubes or curved macaroni known as elbow macaroni, originated in Italy. It is prepare with durum (pasta/ macaroni) wheat and sometimes semolina added.



Total time: 30min
Prep time: 5min
Cooking time: 25min 
Servings:2-3

INGREDIENTS

  • 1 bowl Macaroni
  • 1 Capsicum
  • 2 Carrots
  • 1 Onion
  • 1 Apple
  • 3-4 Mushrooms
  • 1 tsp Salt or add to taste
  • 1 small bowl milk
  • 1 tsp Oregano
  • 2-3 tbsp Tomato ketchup
  • 1 tbsp Red chili sauce
  • 2 tsp Masala (mixture of coriander seeds, cumin seeds & ajwain)
  • 3 tbsp Oil
  • 1&1/4 glass Water


INSTRUCTIONS

i. In a pressure cooker boil the macaroni with water and 1 tbsp oil. After 5-7 min strain the warm water and wash the macaroni with cold water and transfer it on a plate. (This prevents sticking together of macaroni pieces)
ii. Then slice the onion, capsicum, carrots, mushrooms and apple.

iii. Now heat the kadhai in medium flame and pour 2 tbsp oil. After 2 min add onion, sauté it for 1 min with pinch of salt. Then add carrot and capsicum and cook them for 2 min.


iv. After that add the mushrooms and mix properly. Cook it till it leaves it water for 2-3 min and he add the apple.

v. After a min add salt, masala, red chili sauce and mix them properly. Then add the boiled macaroni, tomato ketchup and milk. Cook for 2 min. Switch off the gas and add oregano.

vi. Transfer it on a plate and enjoy the mouth watering APPLE MACARONI.


I hope you will try this recipe. Please like and share it. If you encounter any problem feel free to ask.



Hi! Friends

Today’s recipe is a vegetarian snack or appetizer that is Pakora/ Fritter (fried snack). It is of 2 types - i) Vegetarian (aloo, pyaag, kaddu, gobhi, parwal, etc pakora) and ii) Non-Veg (egg, chicken, fish, etc pakora).

The word pakora is derive from Sanskrit word pakvavata (pakva- ‘cooked’ and vata- ‘a small lump’) and is also famous as pakodi, ponaka, fakkura (Sylhet in Bangladesh), bhajiya, etc. It is a national cuisine of Indian, Bangladesh, Pakistan and Nepal.

This type of pakora is best for those people who doesn’t like any spinach curries. In this recipe I’m using 2 types of flours besan and makka (to make it healthy) and suji (to make it crispy) and the addition of kiwi is giving a little tangy flavour.

Bengali’s loved to have their pakora with muri (puffed rice), pickled mustard oil and green chilies but this pakora is serve with chutney but I preferred to have it for lunch with steamed rice and dal.

Total time: 30min
Prep time: 5min
Cooking time: 25min 
Servings:3-4

INGREDIENTS
  • 1 medium-sized bowl Spinach
  • 5 Mushrooms
  • 1 & 1/2 tbsp Cornmeal flour (makka atta)
  • 150 g Besan (Black chickpea flour)
  • 1 tbsp Suji (semolina)
  • 1 tbsp Peas
  • 1/2 tbsp Cumin powder
  • 1 tsp Chaat masala
  • 2 tsp Salt
  • 150 ml Oil
  • 1/2 tbsp Kiwi
  • 1 tsp Coriander seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Ginger paste
  • 2 chopped Green chilies


INSTRUCTIONS

i) In a medium-sized bowl put already chopped spinach, kiwi and mushrooms, peas and green chilies. Then one by one add besan, makka atta and suji. Mix them.
ii) After that add ginger paste, salt, coriander seeds and all the powder and masala, mix them using a spoon, into a thick batter.
iii) After that heat the kadhai in medium flame and pour oil. In the hot oil lower 3-4 small part of the batter using your fingers. (According to the size of the kadhai).


iv) Fry it in low to medium flame until it becomes golden brown from both sides.


v) Serve tasty MIXED SPINACH PAKORAS with any chutney of your choice or you can have it with rice.




I hope you will try this recipe. Please like and share it. If you encounter any problem feel free to ask.




Total time: 35min
Prep time: 10min
Cooking time: 25min 
Servings:3-4

INGREDIENTS

  • 400g Basmati Rice
  • 150g Soya chunks
  • 8-10 Cashew Nuts
  • 2 Badi Elaichi
  • 2 Bay Leaves
  • 1 Stick of Cinnamon
  • 1/2 tbsp Salt
  • 6 Cloves
  • 3 Medium-Sized Onion
  • 2 Medium Sized Tomato
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Cumin Powder
  • 1 tbsp Biryani Masala
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kewra Jal
  • 1 tsp Green Chili Paste
  • 2 tbsp Ghee
  • 1 tbsp Curd
  • 50 ml Oil

INSTRUCTIONS

  1. Soak the soya chunks in warm water with salt for 5 min. Take the soya chunks out in a medium size bowl and marinate with curd, salt, turmeric powder, chopped onions and tomatoes, ginger-garlic paste, chili paste for 5 min.
  2.  Then boil the rice upto 90% and strain the water.
  3.  After that heat the kadhai in medium flame and pour oil. In the hot oil add cinnamon stick, bay leaves, badi elaichi, cloves, cashew nuts and soya chunks, sauté it for 5 min.
  4.  Now add cumin powder and again cook it for 5 min. Then add 2 tbsp water and cook for another 1 min and after that add the boiled rice.
  5.  Add biryani masala and mix it properly. Then add ghee and again mix it properly. Cook the rice in low flame after covering the kadhai with a lid. Switch off the flame and after a minute add kewra water and transfer it on a plate.
  6. Tempting SOYA CHUNKS BIRYANI is ready to savour with raita (or anything you like).


I hope you will try this recipe. Please like and share it. If you encounter any problem feel free to ask.






Total time: 30min
Prep time: 5min
Cooking time: 25min 
Servings: 5

INGREDIENTS

  • 250g Khoi/ Popped Rice
  • 50g Khoya
  • Chena from 1L Milk
  • 100g Sugar
  • 2 Lemons
  • 150 ml Water
  • 20 Raisins/ kismis for garnishing

INSTRUCTIONS

  1. Pour ¼ glass of water in the milk then heat the milk in medium flame.
  2. After that squeeze 2 lemons in a small-sized bowl and mix rest of the water. When the milk begins to raise pour the lemon juice and the milk will begin to curdle. Soft chena is ready.
  3. Now turn off the gas and strain the water immediately using a strainer. Pour it in a muslin cloth lined over a colander and remove rest of the water.
  4. Then transfer the chena in a pate and mash it properly using your lower palm, add khoya and sugar to it and mash again.
  5. Now in a kadhai put the mixture. Now turn on the gas in medium flame and stir the mixture until it becomes dry so that we can make balls out of it.
  6. Switch off the flame and let it cool down for 2 min and then mix Khoi into it.
  7. After that make small-sized balls and simultaneously keep flattening it using your palms.
  8. Delectable KHOI SONDESH is ready to serve after garnishing with raisins.


I hope you will try this recipe. Please like and share it. If you encounter any problem feel free to ask.