Ingredients:
Potatoes thoroughly washed 4
Extra Virgin Olive oil 2 Tbsp
Cornflour 2 Tbsp
Sea salt/ Normal salt 1/2 Tsp
Garlic powder 1/4 Tsp
Paprika 3/4 Tsp
Black pepper 1/2 Tsp
Parsley finely chopped/ dried
Oregano 1/2 tsp
Thyme leaves (Optional) 1/2 tsp
Instructions: Cut the potatoes into thick wedges.
Boil them for 3 minutes in water(Add some salt to water)
Strain the water, cool and dry them with the kitchen tissue/Towel.
Put them in a bowl and add all the ingredients.
Give them a good mix so that cornflour and spices get coated well.
Refrigerate for 1 hour or freeze it for 20 mins.
Preheat oven, place potatoes on the baking sheet and bake at 180 degree Celsius for 15-18 minutes or till the potatoes are golden and crisp. Keep checking in between.
Or deep fry in oil till they turn crispy and golden.
Enjoy the crispy Wedges with Ketchup or Sauce of your choice 😋
Ingredients:
- 2 large eggs
- 4 sheet of puff pastry 4x4(thawed)
- hot sauce or sauce of your choice
- Butter to grease the baking sheetÂ
- 1 egg (for egg wash)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Assemble the Puffs:
   - Cut the boiled egg into half. Place one half on each pastry square. Apply the sauce
   - Fold the pastry over to create a triangle or rectangle and seal the edges by pressing with a fork.
3. Egg Wash:
   - Beat the egg and brush it over the top of each puff for a golden finish.
4. Bake:
   - Place the puffs on a baking sheet lined with parchment paper.
   - Bake for 15-20 minutes, or until golden and puffed.
5. . Serve: Let them cool slightly before serving. Enjoy warm!
Tips:
- You can add grated cheese or other veggies to the filling for extra flavor.
- Serve with a side of ketchup or chutney for dipping.
This easy recipe makes for a delicious snack or appetizer!
Ingredients:
- 500 g Mutton Mince (Kheema)
- 2 tablespoons Ginger-Garlic Paste
- 1-2 Green Chilies (finely chopped)
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Garam Masala
- Salt (to taste)
- 2 tablespoons Oil
- Fresh Coriander (chopped, for garnish)
- Store-bought samosa pattiesÂ
Instructions:
1. Heat oil in a pan and add ginger-garlic paste and green chilies. Sauté for a minute.
2. Add mutton mince and cook until browned.
3. Stir in red chili powder, coriander powder, cumin powder, garam masala, and salt. Cook until the meat is fully cooked and any moisture evaporates.
4. Garnish with fresh coriander and let it cool.
5. Take a patty and place a spoonful of the kheema filling in the center.
6. Fold the patty over the filling to form a triangle or desired shape. Seal the edges well.
7. Heat oil in a deep pan for frying.
8. Fry the stuffed patties until golden brown and crispy.
9. Drain on paper towels and serve hot with chutney or sauce.
Enjoy!
Ingredients:
- 3-4 tablespoons Oil
- 1 ½ Cups Boiled & Shredded Chicken
- 1 ½ Cups Carrot (julienne)
- 1 ½ Cups Cabbage (julienne)
- 1 ½ Cups Capsicum (julienne)
- 1 teaspoon Salt (or to taste)
- 2 teaspoons Crushed Black Pepper
- 2 tablespoons Soy Sauce
- 1 Cup Green Onion (chopped)
- 3-4 tablespoons All-Purpose Flour
- Water (as required)
- 12-15 Roll Sheets
- Oil (for frying)
Instructions:
1. In a wok, add oil, chicken, carrot, cabbage, and capsicum. Mix well.
2. Add salt, crushed black pepper, soy sauce, and green onion. Stir-fry for 2-3 minutes and set aside.
3. In a bowl, mix all-purpose flour with water to form a smooth paste.
4. Take a roll sheet, add filling, fold both sides, apply the flour paste, and seal.
5. Prepare the remaining rolls similarly (yields 12-15 rolls). They can be stored in the freezer for up to 3 weeks.
6. In a wok, heat oil and fry the rolls until golden brown.
Enjoy!
Ingredients:
1 kg Boneless Beef
- 1 Cup Chana Daal (soaked for 1 hour)
- 1 medium Onion
- 1 ½ tablespoons Ginger-Garlic Paste
-Â 4-5 Cloves
- 1 teaspoon Black Peppercorns
- 2 Black Cardamoms
- 2 Green Cardamoms
- 2 Cinnamon Sticks
- 1 ½ teaspoons Cumin Seeds
- 1 ½ teaspoons Salt (or to taste)
- 1 ½ Cups Water (or as required)
- ¼ teaspoon Garam Masala Powder
- 1 teaspoon Red Chilli Powder (or to taste)
- ½ tablespoon Green Chilli (chopped)
- Handful of Fresh Coriander and mint (chopped)
- 1 tablespoon Lemon Juice
- 2 tablespoons Cooking Oil
Instructions:
1. In a presssure cooker , add the boneless beef, chana daal, onion, ginger-garlic paste, cloves, black peppercorns, black cardamoms, green cardamoms, cinnamon sticks, cumin seeds, green chilli, fresh coriander, mint , lemon juice, salt, and water. Mix well and pressure cook until it is done.
2. Once done, open and cook on high flame until the mixture dries up.
3. Let the mixture cool down.
5. Take a portion of the mixture (about 60g), and shape into shami (makes 14-16).
6. In a frying pan, heat cooking oil and fry the shami on medium flame until golden brown on both sides.
Enjoy!