Veg. Burger

4 small sized Burger Breads.
1 Cucumber, sliced
4 Tomato, sliced
1 tbsp Green chilly, chopped finely
Cheese Spread-or-slices
Leaves of Lettuce-or-Cabbage
100 gm Butter
100 gm Cheese Spread

For The Cutlet

½ cup Carrots, chopped, boiled
¾ cup Beans chopped, boiled
½ cup Peas, boiled
2 cup Potatoes, boiled, peeled, mashed
1 Lemon
1 tsp Green Chilli paste
½ tsp Black Pepper powder
2 tbsp Maida
3 tbsp Bread Crumbs
Oil
Salt to taste

Recipe:

For cutlet:

1. Mix carrots, beans, peas, green chilli, potatoes with salt, pepper powder, lemon juice. Mix well

2. Divide into balls. Rub cutlet in Maida and flatten the balls with your palm in form of cutlets.

3. Rub them in bread crumbs and Fry them in both slides, till golden brown in color.

To make the Burger:

1. Cut burger bread from between. apply butter to burger rolls and Fry for few seconds in iner side.

2. On the bottom burger roll: Apply cheese spread/slice, Place 1 leaf of lettuce/cabbage, then Place cucumber slice, tomato slice, the cutlet, again cucumber and tomato, sprinkle pepper and lastly the lettuce/cabbage leaf.

3. Before Placing the top roll apply cheese spread/slice and fix with tooth pick.

4. Repeat the same procedure for the rest 3-burgers and serve with tomato ketchup.

French fries

6 large potatoes,
Oil for deep frying Salt

Recipe:
· Cut the potatoes into thick strips.
· Soak potatoes in cold water for 1 hour at room temperature. Drain well.
· Heat oil in deep fry pan.
· Place potato strips in pan; fry in hot oil for about 5 minutes, stir constantllay
· Drain the french fries on paper.
· Serve hot

Ragada Pattice

1 ½ cup white peas (dry)
6 big potatoes (boiled & mashed)
1 tbsp corn flour
2 tsp turmeric powder
1 tsp garam masala
1 tsp cumin seeds
1 ½ tsp red chilly powder
Oil for frying
Few curry leaves
Salt to taste

Recipe:
· Soak pea in water for about 7 hours and boil it.
· Add salt, 1 tsp turmeric mash a little, keep a side.
· Take potatoes mash in the bowl, add corn flour, 1 tsp turmeric and salt.
· To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly.
· Heat the Tava, put a little oil on it & fry pattice on both sides. Fry on medium flame.
· Heat 1 tbsp. of oil, lightly fry cumin seeds, curry leaves, chili powder and Garam Masala Powder to make vaghar. Put this vaghar on the Ragda/boiled peas.
· Just before serving, take pattice in deep plate and pour ragda on it.
· Serve hot with Tamarind Chutney, spicy green chutney, coriander leaves and sliced onions.
Your ragada chaat is ready now.

Bombay style Wada Pav

· ½ kg potatoes, boiled & mashed
· Pav – as per your requirement
· 5-6 green chilies paste
· 3 cloves of garlic paste
· 1 tsp turmeric
· 1 tsp ginger paste
· 5-6 curry leaves
· 1 tsp mustard seeds
· 1 tsp urad dal
· A pinch of asafetida
· 1½ cup gram flour
· ½ tsp sodium bicarbonate
· 2 tsp coriander leaves(Chopped)
· water
· oil for frying
· salt to taste
Recipe:
1. Take Mash the boiled potatoes in big bowl.
2. Heat 2 tablespoons of oil in a pan, then add curry leaves, mustard seeds, urad dal & asafetida.
3. Fry until they turn golden brown.
4. Add turmeric powder, chili paste and Garlic paste mix well.
5. Add salt according to taste.

Punjabi Samosa

Delightful dish

For the Filling
250 gm potatoes - boiled and mashed
100 gm peas - boiled
3-4 tbsp coriander - mint leves chopped finely
2 tbsp musturd seeds
2 tsp turmeric powder & garam masala
Salt according to taste
2-3 green chillies - chopped

For the cover (puff)
1/2 kg maida
2 tsp salt
3-4 tbsp oil, ajawain & warm water for kneading the dough
Oil for frying

Method
For the filling, set a pan on medium heat and add the musturd seeds and grren chillies.

Then add the remaining ingredients and mix well. Keep aside.

Mix salt and flour together and add the oil & ajawain to it. Mixwell . Now knead the dough using warm water. Cover with a wet cloth and leave aside for 20-25 mins.

Now take a small portion of dough, roll into puri. Cut into 2 parts. Fill 2 tbsp of the filling in the center of one portion, then roll the 2 sides, form a triangle. use light water on the edges to seal them

Make all the samosas, keep aside.

Heat oil in a large pan. Drop 4 samosas in the frying pan and fry on both sides medium flame till they turn into a light golden color.

Serve it hot with green chutuney

(Note: For more taste & for variation serve with salted/masala curd, cholly & ragada)

Stuff Aloo Paratha

Stuff Aloo paratha
1. 2 Cups wheat floor.2. Salt to taste.
3. 1 tsp garam masala4. 2 tbsp Oil.5. 1/2 kg Potatoes, boil & mash.6. 1tsp of each Chilli paste & garlic ginger paste.7. Cumin seeds.
8. 2 tbsp corriender9.Water to knead.
Recipes:
Method for Dough:
Mix the dry flour properly with salt.
Then add little oil.
Knead with water.
Make soft dough, keep aside for 30 minutes.
Make small balls.
For filling:
Take Boil & Mash potatoes in one big bowl.
Add chilly & ginger, garlic paste
Add salt accorging to taste, corriander, garam masala and cumin seeds.
After adding all of the above Mash again.
For making parathas
Take a small ball of dough and roll a thick roti like a puri.
Place filling at center make a stuff.
Overlap ends so they do not leave an opening.
Press gently, dust with dry flour, and proceed to roll.
Frying the parathas:
Heat a heavy pan, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. put some oil and flip.
Put oil on other side.
Serve hot with Tomato Ketchup, Chutneys or salted curd.
NOTE: This is best with curry & gravy also.