Biscuit Pizzas

Biscuit Pizzas Ingredients :

 Cream cracker biscuits (for sauce) - 15
 Red tomatoes - 500 gms
 Fresh cream - 3 tbsp
 Red chili powder - 1 tsp
 Cloves, finely crushed - 2 sticks
 A pinch of ajwain (carom seeds)
 Sugar - 3 tsp
 Salt and pepper to taste

For the Topping :

 Capsicum, finely chopped - 2
 Tomatoes, finely chopped - 2

 Onion, finely chopped - 1

 Boiled American corn - half cup
 Salt and pepper to taste
 Grated cooking cheese for topping

Biscuit Pizzas Method :

1. Boil the tomatoes and remove skin. Grind the pulp in a grinder to get a thick puree.
2. Add red chili powder, cloves, ajwain, salt and pepper. Cook on a low flame until the sauce thickens.
3. Allow it to cool. Then add the cream.
4. Arrange the biscuits on a baking tray. Spread the tomato sauce over it.
5. Mix the vegetables with salt and pepper and spread it over the sauce.

6. Sprinkle grated cheese and bake until the cheese melts on a low flame.
7. Serve hot Biscuit Pizzas.

Brinjal Chips

Ingredients

• 2 Big Brinjals (light green color, seedless)
• Salt to taste
• Red Chili Powder
• Rice Flour
• Oil for frying

Method

• Cut Brinjal into round pieces (don't cut it very thin. Approx. 6-7 pieces of 1 Brinjal). 
• Apply Salt and chili powder evenly to all pieces. 
• Take rice flour (dry) in a plate and dip one piece into it. 
• Shallow fry it on a tawa till crisp. 
• Remove it on a paper napkin.Serve hot.

BESAN OMELET

INGREDIENTS Gram flour (besan) 1 1/2 cups Moong sprouts , blanched 1 cup Salt to taste Chaat masala 1 teaspoon Red chilli powder 1 teaspoon Carom seeds (ajwain) 1/4 teaspoon Turmeric powder 1/4 teaspoon Green chillies, chopped 5 Fresh coriander leaves, chopped 2 tablespoons Onion , chopped 1 medium Yogurt 3 tablespoons Tomatoes, seeded and chopped 2 medium Lemon juice 1 teaspoon Oil to shallow fry

METHOD Take gram flour in a bowl. Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter. Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix. Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too. Place the stuffing on one side. Fold the other side over the filling. Transfer into a serving plate and serve hot.

Almond Biscotti

Ingredients:

• 2 tsp Baking Powder  • 2 cups All-Purpose Flour  • 1 tsp Vanilla Extract • 1-1/4 cups Sugar  • 1/2 cup Almonds (blanched and chopped) • 3 Eggs (beaten well)  • 1/2 cup Butter  • 2 tsp Milk    • dash of Salt

How to make Almond Biscotti:

• Preheat oven to 350 degrees F. • Toast almonds for 8-10 minutes or until lightly browned and fragrant. • Let almonds cool and then chop coarsely. Set aside. • In a bowl, combine beaten eggs and vanilla extract together. • In a separate bowl, beat together the butter and sugar until it become light and fluffy (approx. 2-3 minutes) • Combine sifted flour, salt, baking powder to the butter and sugar mixture. • Mix the ingredients of the two bowls in a large one, to make dough. • Add the chopped almonds and divide the dough in half. • Line a baking sheet with foil and grease the foil. • Spread the dough into two 12-in. x 3-in. rectangles on foil. • Brush with milk and sprinkle a little sugar. • Bake at 375 degrees F for 15-20 minutes, or until golden brown and firm to the touch. • Reduce heat to 300 degrees F and remove rectangles from oven. Lift rectangles with foil onto wire rack; cool for 15 minutes. • Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. • Bake for 10 minutes. Turn cookies over; bake 10 minutes more. • Turn off the oven, leaving cookies in oven with door ajar to cool. • Almond Biscotti is ready. Store in an airtight container.

BREAD PIZZA

INGREDIENTS Bread slices 8 Butter 1 tablespoon Onions, sliced 2 Green capsicums, sliced 2 Tomatoes, sliced 2 Mushrooms, sliced 8 Salt to taste Sugar a pinch Pizza sauce 1/2 cup Cheese, grated 1/2 cup

METHOD Heat butter in a pan, add onions and sauté till translucent. Add capsicums, tomatoes, mushrooms, salt and sugar and sauté for three to four minutes.Spread the pizza sauce on each bread slice and place the vegetable mixture over it. Top up with grated cheese and place the slices on a hot tawa and cook till the cheese melts. Cut into diagonals and serve hot with tomato ketchup.

Bread Pakora

Ingredients:

• 1/2 tsp Tymol seeds • 1/4 tsp Asafetida • 1/4 tsp Baking powder • 8 Slices bread • 1 Cup gram flour • 1/4 tsp Nigella • 1/2 tsp Mustard seeds • Salt to taste • 1/4 Cup water • 1 Onion (chopped) • 2 Potatoes • 2 Pods garlic (ground) • 1/2 inch ginger (ground) • 1/4 tsp Garam masala powder • 1 Cup cooking oil • 1/2 tsp Turmeric powder • 1/2 tsp Red chilli powder

How to make Bread Pakora:

• Mix tymbol seeds, asafetida, baking powder, gram flour, nigella and salt in a bowl. • Add the water to it slowly and mix it till the batter is smooth and thick. (Batter is ready.) • Boil, peel and cut the potatoes in small pieces. • Heat two tablespoons of oil in a frying pan. • Add mustard seeds in the oil when it is hot. • After a minute, add the chopped onion in the frying pan and fry it till it becomes golden brown. • Add ground ginger and garlic to the fried onion. • Add turmeric powder, red chilli powder and salt. • Add chopped potatoes and garam masala powder after a while. • Mix them and fry for some time. (Stuffing is ready.) • Cut the side of the bread and cut it into triangular shape. • Heat oil in a frying pan. • Fill the potato stuffing between two triangular pieces of bread. • Dip it in the batter properly to cover it entirely with the batter. • Fry it deep on the medium heat carefully. • Bread pakora is ready. • Serve it with chutney.

Tomato Piece Cutlet

Ingredients:4 big tomatoes
250g green peas, boiled
400g potatoes, boiled, peeled & mashed
50g onions, chopped
Small bunch of cilantro, chopped
3 green chilies, sliced
1/2 tsp pepper powder
1 lime
25g all-purpose flour
Salt to taste
Oil for frying

Method:

1. Cut the top portion of the tomatoes and make a hollow by removing seeds and the pulp. Keep aside.
2. Heat oil in a pan and fry the onions for few minutes. Also add green chilies, boiled peas, salt, lemon juice and fry for few more minutes. Remove from heat and stuff into tomatoes.
3. Add pepper powder, lemon juice, salt and chopped cilantro to the mashed potatoes and mix well.
4. Apply the potato mixture around the stuffed tomatoes and roll the tomatoes in the all-purpose flour.
5. Heat oil and deep fry the tomatoes until golden in color.
6. Cut the fried tomatoes into half and serve hot.

Vermicelli Pakodas

Ingredients:

250g vermicelli
60g gram flour
3 green chilies, chopped
2 onions, chopped
1 bunch coriander leaves, chopped
2 tsp ginger garlic paste
1 tsp chili powder
Salt to taste
Oil for frying

Method:

1. Soak the vermicelli in water and boil on high heat until they are tender. Drain water and keep aside.
2. To the boiled vermicelli add ginger garlic paste, chopped green chilies, onions, salt, chili powder, coriander leaves, gram flour and mix to a pakoda batter using water.
3. Heat oil on high heat and drop the batter in small portions. Fry until they are brown in color.
4. Serve hot with any ketchup or chutney.

Yogurt Kebabs

Ingredients:

1 kg yogurt (curd)
1 tsp ginger-garlic paste
4 green chilies
1/4 tsp garam masala
3-4 tbsp cashew nuts
4-5 sprigs coriander leaves
3 tbsp corn flour
Salt to taste
Oil for frying

Method:

1. Remove the water from the curd by placing it in a cloth and tie it with a thread very tightly.
2. To this curd, add ginger-garlic paste, chopped green chilies, chili powder, chopped cashews, salt, corn flour and mix well.
3. Make kebabs from the mixture, roll them again in corn flour and fry in hot oil until they are golden brown.
4. Serve hot with any chutney or ketchup.
   Serves: 6
   Preparation time: 30-40 minutes

CRISPY ONION RINGS

Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS Onions, thickly sliced 4 large Refined flour (maida) 2 cups Cornflour/ corn starch 3 tablespoons Salt to taste White pepper powder 1/2 teaspoon Baking powder 1/2 teaspoon Oil 1/2 cup+ to deep fry

METHOD Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings. Sieve together refined flour, cornstarch, salt, white pepper powder and baking powder. Add half cup of oil and sufficient water to make a thick batter. Whip this batter with whisk or hand continuously for a long time - say five to ten minutes. Heat sufficient oil in a kadai. Dip onion rings in the batter and deep fry till crisp. Remove and drain on an absorbent paper. Serve hot.