Akas9375

To Make Spicy Garlic Potato Potato - 1 No. Large Salt - 2 1/2 Tsp Corn Flour - 1/4 Cup Fried Coriander Leaves Fried Garlic Chilli Powder - 2 Tsp Cumin Powder - 1 Tsp Garam Masaia - 1/2 Tsp To Make Cheese Sauce Milk - 1/4 Cup Cheese Slice - 2 Nos A Pinch Of Salt A Pinch Of Pepper Chilli Flakes Italian Seasoning Method: 1. Wash, peel the skin and cut the potatoes into even sized cubes. Place them in water. 2. Take a pot full of water, add salt, potatoes and boil for 15 mins. 3. Strain and let them cool down. Transfer them to a bowl, add corn flour and toss fully so that the potatoes are coated with the flour. 4. Heat a kadai with oil and drop the coated potatoes. Fry until they are golden brown. Transfer them to a wide bowl. 5. Then fry the coriander leaves, garlic separately and keep them aside. 6. Add chili powder, salt, cumin powder,garam masala powder, fried garlic, fried coriander and mix everything well. Keep it aside. 7. To a pan, add milk and cheese slices. Let it thicken. 8. Add salt, pepper,chilli flakes, Italian seasoning and mix well. 9. Lastly, add grated cheese and give it all quick mix. 10. Now take the fried potatoes into two different serving bowls. 11. Leave the potatoes as they are in one of them. Pour the cheese sauce on potatoes in another one. 12. Spicy Garlic Potato 2 ways is ready to be served. 13. Serve them hot with tomato ketchup by the side.

To Make Masala Vada Chana Dal - 1 Cup Fennel Seeds - 1 Tsp A Small Piece Of Cinnamon Cloves - 2 Nos Red Chilli - 4 Nos Salt - 112 Tsp Onion - 1 No. Garlic - 3 Cloves A Piece Of Ginger Green Chilli - 2 Nos Method: 1. Wash and soak chana dal for 2 hours in water. 2. Take roughly about 2 spoonfuls of soaked chana dal separately and keep it aside. 3. To a mixer jar, add 2 tbsp of soaked chana dal, fennel seeds, cinnamon, cloves, red chilies, salt and grind it all together. 4. Next add in the remaining chana dal and grind again. 5. Transfer the coarsely ground chana dal mixture to a bowl and to it add,kept aside chana dal,onion, garlic, ginger, green chilies, curry leaves and coriander leaves. Mix well. 6. Take the vada mixture and make vadas. 7.Heat oil enough for deep frying in a kadai and drop the vadas into it. 8. Fry them until golden brown and transfer them to a plate. 9. Garnish with fried curry leaves and serve them hot with coconut chutney and hot tea by te side.

To Make Vegetable Fritters Cabbage - 1 Small Bowl Carrot - 2 Nos Beans - 10 Nos Onion - 1 No. Salt - 1 Tsp Pepper - 1/2 Tsp Maida - 3/4 Cup Corn Flour - 1/4 Cup To Make Chilli Veg Oil - 3 Tsp Garlic - 2 Cloves A Piece Of Ginger Onion - 1 No. Capsicum - 1 No. Red Chilli Powder - 1 Tbsp Salt - 1/2 Tsp Pepper - 1/2 Tsp Soy Sauce - 1 Tsp Chilli Sauce - 1 112 Tbsp Tomato Ketchup - 1 1/2 Tbsp Corn Flour Slurry Spring Onion White Spring Onion Green Few Green Chillies Method: 1. Take cabbage, carrot, beans and onions in a large bowl. 2. To this add salt, pepper and mix everything well. 3. Add maida and corn flour to this mixture. Mix again. Add maida if required. 4. Mould the dough into desired shapes and keep aside. 5. Heat a kadai and gently drop the veg fritters kept aside. 6. Fry them on medium flame until they are golden brown in colour. Remove and keep them aside. 7. Take oil in a pan. Add the finely chopped garlic, ginger, onion wedges and capsicum wedges. 8. Saute for a few minutes and add red chili powder, salt and pepper. Mix well and keep the flame on low. 9. Pour some water and add soya sauce, chilli sauce, tomato ketchup. Mix well. Simmer for about 1 minute and mix some corn flour and water in a bowl to make the corn flour slurry. Mix this corn flour slurry with the sauces and keep stirring for a few seconds. Add spring onion whites, spring onion greens, green chilies and vegetable fritters. Mix well. Turn off the stove and garnish the fritters with some chopped spring onion greens. Veg Chilli is ready to be served hot with tomato ketchup by the side.

Prep Time: 20 mins Cook Time: 25 mins Servings:4-5 To Make Corn Cutlet Sweet Corn - 2 Nos Onion - 1 No. Capsicum - 1/2 No. Carrot - 1 No. Ginger Garlic - 6 Cloves Green Chilli - 2 Nos Salt - 1 Tsp (Buy: https://amzn.to/2vg1241) Turmeric Powder - 1/4 Tsp (Buy: https://amzn .to/2vg1241) Kashmiri Chilli Powder - 2 Tsp (Buy: https://amzn.to/3s8bZT2 ) Cumin Powder - 1 Tsp (Buy:https://amzn.to/3s8bZT2 ) Coriander Powder - 1 Tsp (Buy: https://amzn.to/3s8bZT2 ) Hing I Asafoetida - 1/4 Tsp (Buy: https://amzn .to/313n0Dm) Garam Masala - 1 Tsp (Buy: https://amzn.to/2TPe8jd) Amchur Powder - 1 Tsp (Buy: https://amzn.to/2TPe8jd) Besan I Gram Flour -1 Cup (Buy:https://amzn.to/45k4kza) Rice Flour - 1/4 Cup (Buy:https://amzn.to/45k4kza) Coriander Leaves Oil Method: Take the cooked sweet corn kernels in a mixer jar and slightly pulse them into a coarse mixture without adding any water. Transfer the corn mixture to a bowl. To it, add chopped onions, capsicum, ginger,green chillies, grated carrot, garlic cloves. Next add salt, turmeric powder, Kashmiri red chillipowder,cumin powder, coriander powder, hing, garam masala powder, amchur powder, gram flour (besan), rice flour, chopped coriander leaves and mix well to form the dough. Apply oil to the palms, take the corn mixture and make it into patties. Prepare all the dough cutlets in the same size and keep them aside. Pour some oil for deep frying in a kadai. Heat the oil and gently drop in the prepared dough cutlets. Keep the flame on a medium high and fry the cutlets on both sides. Keep gentl;y flipping them for even cooking. Once the cutlets are a little darker than just a golden brown color,remove them from the kadai and serve them hot with tomato ketchup or mayonnaise by the side.

Ingredients Makhana - 2 Cups Boiled Milk - 2 Cups (500 Ml) Cashew Nuts Cardamom Seeds A Pinch Of Saffron Raisins Sugar - 1/4 Cup Ghee Get free recipes -https://veganbasedcookbook.com/#aff=Akay9375 Method 1.Toss the makhana for couple of minutes in ghee. 2 .To a mixer jar, add quarter cup of toasted makhana, cashew nuts, cardamom seeds, saffron and blend it to a fine powder. 3. To a wide saucepan, pour the milk and heat it. 4. Roast cashew and raisins in ghee and keep it aside. 5. To this add the toasted makhana and boil it for 5 mins. 6. Now add the ground powder and mix it. 7. Finally add a pinch of saffron and turn off the stove. 8. Makhana kheer is ready.