Fast Food Recipe List

Indian Spring Rolls Recipe

2011-05-02T11:48:00.001-07:00

Ingredients:

• For Making Rolls: • 1/2 Cup maida (all purpose flour) • 1 Cup milk • A pinch Soda-bi-carb • Oil for deep frying • 1/4 tsp Salt

For Stuffing: • 7-8 French beans, half boiled • 1 Onion, finely chopped • 1/2 Cup cabbage, cut into thin and long strips • 1/2 Capsicum, cut into thin and long strips • 1/2 Carrot, cut into thin and long strips • 1/2 tsp Sugar • 1/2 tsp White Pepper • 1 tbsp Oil • 2 tsp Soya sauce • 1 tsp Corn-flour • Salt as required • A pinch ajinomoto

How to make Indian Spring Rolls:

•	Cut the sides of the beans and put them in boiled and salted water for about one minute.
•	Now Strain it through a strainer.
•	Cut it along with all the other vegetables into thin and long pieces
•	Take a pan and heat oil in it.
•	Add chopped onions and fry for about 1 minute.
•	Add sugar, ajinomoto, salt, white pepper, all the vegetables and cook for about 1 minute.
•	Combine soya sauce with it, mix well.
•	Take a bowl and add salt to maida, milk, along with soda-bi-carb to make a fine batter for pancakes.
•	Heat a nonstick pan and put half of the paste onto the pan and stir the pan so the paste spreads equally on the pan.
•	When the bottom of the pancake is cooked, remove it from the pan and set aside on a dry cloth, not to cook the top portion of the pancake.
•	Make the second pancake with the remaining paste in the same way.
•	Place half the stuffing on the cooked side of each pancake and fold both the sides onto the stuffing.
•	Now hold the sides and turn upward.
•	Combine corn flour with 1 tsp water and cover the sides with the corn-flour paste.
•	Heat oil in a pan and fry spring rolls on both the sides until it becomes golden brown.
•	Put them on a tissue paper and cut them into 1 inch pieces.

Matar Ki Kachori Recipe

2011-05-01T01:44:00.001-07:00

Ingredients:

300 gms fresh green peas (matar) , shelled and boiled
2 tblsp oil
1/2 tsp asafetida
1 tsp cumin seeds (jeera)
1 tsp red chili powder (lal mirch )
2 level tsp garam masala
salt to taste
1 tsp coriander powder
1/2 cup mint leaves (pudina patta), crushed
1 tsp ginger, grated
fresh chopped coriander leaves
2 cup plain flour
3 tblsp oil
water for making a dough

How to make Matar Ki Kachori:

First rub 3 tblsp oil in the plain flour very well
Now make a soft dough by adding water into it and keep aside.
Heat 2 tblsp oil in a wok and add the asafetida and cumin seeds.
Add all the ground spices and then add the peas.
Now you can add the ginger into it.
You will now have to roast this mixture for 10-15 minutes or till the time oil gets separated.
Once it is done, you can add the mint and coriander leaves.
Set this mixture to cool.
Now make equal balls of the previously kneaded dough.
Roll each ball into a small puri and fill in a scoop of the peas mixture.
Seal all the sides together and again shape it into a ball.
Flatten these stuffed balls and deep fry first on medium heat till half done and then on
high.
Serve hot with green chutney and sonth

Aloo Matar Chaat Recipe

2011-05-01T01:43:00.003-07:00

Ingredients:

3 (big) Potatoes
2 (big) sweet potatoes
2 (big) lime
125 gms green peas
Salt and pepper to taste
Chaat masala to taste

How to make Aloo Matar Chaat:

Boil potatoes and sweet potatoes.
Heat a little oil. Fry potatoes and sweet potatoes till they turn golden brown.
Boil peas and fry them lightly.
Cut the potatoes and sweet potatoes into cubes and mix with the peas.
Add chaat masala, lime juice, salt and pepper. Mix well.
Add coriander leaves and green chillies and serve.

Samosa Recipe

2011-05-01T01:43:00.001-07:00

Ingredients:

4 cups all-purpose flour
1/2 tsp turmeric
salt to taste
1/4 cup ghee
1 cup milk
oil to deep fry

For Stuffing:
2 medium size potato
1 tsp chilly powder
1 tsp garam masala
salt to taste
1/2 medium size chopped onion
2 tsp oil

How to make Samosa:

Boil and smash the potatoes. Set aside.
Heat the oil in the non-stick skillet, add chopped onions, stir and fry till golden.
Add mashed potatoes followed by salt, chilly powder and garam masala fry them for a minute. Keep aside the filling.
To make the dough, sift the flour, turmeric and salt into a bowl. Rub in the ghee.
Add enough milk to form a soft dough. Cover and set aside.
Roll out the dough and cut out 16, 5 inch rounds.
Cut each round in half and keep some filling on each half.
Brush the edges with milk and fold each half over to form a triangle. Seal well.
Heat oil and deep fry the samosas till golden brown.

Chaat Masala Recipe

2011-05-01T01:42:00.003-07:00

Ingredients:

1 tblsp cumin seeds
1 tblsp black pepper
5 cloves
3 pepper corns (optional)
1/2 tblsp dried mint leaves
1/4 tsp ajwain
1/4 tsp asafoetida
2 tblsp amchur powder
2 1/2 tblsp salt (preferably rock salt)
1 tsp ginger powder
1/2 tsp tartaric acid (preservative)
1 tsp cayenne
1 tsp normal salt

How to make Chaat Masala:

Put the first seven ingredients in a dry pan and heat gently shaking the pan from time to time. Remove from fire when the smell of spices starts coming.
Let it cool slightly .
Grind it with all the other ingredients and serve.

Palak Chaat Recipe

2011-05-01T01:42:00.001-07:00

Ingredients:

10-12 spinach leaves (palak)
4-6 long green chilly (hari mirch)
100 gm gram flour (besan)
1/2 tsp red chilly powder (lal mirch)
1/4 tsp baking soda
4 tsp chat masala
4-4 tsp hari and meethi chutney
oil for frying
salt to taste

How to make Palak Chaat:

Make a thick batter with besan, soda, salt, lal mirch in a bowl.
Heat oil in a pan.
Dip palak and hari mirch in the batter and put 1 tblsp full of it in hot oil.
Fry until they get golden brown colour. Take them out on a tissue paper so that extra oil is soaked.
Now place them in a serving plate. Put some meethi and hari chutney on these and sprinkle some chat masala also.
Serve them hot.

Khasta Kachori Recipe

2011-05-01T01:41:00.001-07:00

Ingredients:

2 cup refined flour (maida)
1/2 cup semolina (sooji)
1/2 cup clarified butter (ghee)
1/2 tsp salt
1 cup black gram (urad dal) (soaked)
1 tsp red chilly powder (lal mirch)
3 tsp coriander powder
3 tsp aniseed (saunf)
1/4 tsp baking powder
oil for frying

How to make Khasta Kachori:

Mix maida,sooji,salt and ghee. Knead into a soft dough using luke warm water.
Cover the dough with wet cloth for 1/2 an hour.
Grind soaked dal into a paste.
Heat oil in a pan and put dal paste in it. Along with mirch,saunf,dhania powder and cook properly for 5 minutes.
Let it cool. When cooled, add salt and baking powder and mix well.
Now knead maida flour 2-3 times and make small balls of it.
Stuff these balls with dal mixture and again give them a shape of kachori.
Heat oil in a pan and deep fry all kachoris until golden brown.
Fry them at low flame so that they become crispy.
Serve them hot with some chutney or sauce.

Alu Chaat Recipe

2011-05-01T01:38:00.001-07:00

Ingredients:

1/2 kg potato (alu)
1 piece ginger (adrak)
1 green chilly (hari mirch)
1 tsp coriander leaves (dhania patti)
1 tbsp lemon juice (nimbu ka ras)
salt to taste
1 tbsp chat masala
2 tbsp mint chutney (pudina)
oil for frying

How to make Alu Chaat:

Boil potatoes and peel them.
Cut in the centre into 2 halves.
Heat oil in a pan and fry them until they turn brown.
Finely chop ginger, green chillies and coriander leaves.
When potatoes cools, mix ginger, green chillies, mint chutney, salt and chat masala.
Sprinkle lemon juice on the top and garnish with coriander leaves.
Serve it fresh.

Bhelpuri Recipe

2011-05-01T01:37:00.002-07:00

Ingredients:

12-13 papdi
2 cup puffed rice (murmure)
1 cup bareek sev
2 potato (alu)
2 onion (pyaj)
2 tomato (tamatar)
1 tsp coriander leaves (dhania patti)
5 tbsp hari chutney
5 tbsp meethi chutney
salt to taste
1/2 tsp roasted cumin powder (bhuna jeera)

How to make Bhelpuri:

Boil and peel potato and cut into small pieces.
Finely chop tamatar, dhania and pyaj.
Crush papdi.
Mix all the ingredients in a container and garnish with dhania.
Do not keep it for a longer time after preparing otherwise its taste is spoiled.

Palak Pakora Chaat Recipe

2011-05-01T01:37:00.000-07:00

Ingredients:

10-12 spinach leaves (palak)
1 cup gram flour (besan)
salt to taste
1 tsp red chilly powder (lal mirch)
1 tsp roasted cumin powder (bhuna jeera)
curd (dahi) as required
tamarind sauce (imli ki chutney)
oil for frying

How to make Palak Pakora Chaat:

Wash spinach well.
Mix salt and 1/2 tsp red chilly powder in it and make a thick batter with water.
Heat oil in a pan.
Dip spinach leaves in gram flour batter and fry them in oil until they turn brown.
Beat curd and add salt to it.
Dip spinach pakoras in curd and take them out in a plate.
Sprinkle red chilly powder, cumin seeds and chutney on these.
Serve them immediately.

Pani Puri Recipe

2011-05-01T01:36:00.000-07:00

Ingredients:

For pani
250 gm fresh mint (pudina)
100 gm tamarind (imli)
a pinch asafoetida (hing)
1 tsp roasted cumin powder (jeera)
1 tsp rock salt (kala namak)
salt to taste
1/2 tsp black pepper powder (kali mirch)
2 tsp jaljeera powder
For Puri (Golgappa)
2 cup semolina (suji)
1/2 tsp salt (namak)
100 gm oil
For Filling
4 potato (alu)
1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)

How to make Pani Puri:

Soak tamarind in 1 cup water for 2 hours.
Then mash with hands and take out its seeds.
Strain the pulp and keep aside.
Grind fresh mint in a mixer.
Put 5 cups water in a container.
Mix fresh mint, tamarind pulp, asafoetida, roasted cumin powder, rock salt, black pepper powder and jaljeera powder.
Now mix salt and 100 gm oil in semolina and knead into hard dough.
Cover it with a wet cloth and leave aside for 2 hours.
Make small balls of it and roll into small chapattis.
Heat oil in a pan and fry all golgappas from both sides until they turn brown.
Spread them so that they get crispy.
For filling golgappa, boil and mash potato.
Mix salt and red chilly powder in it.
Just when you start eating, make a hole in the centre of golgappa and fill with potatoes and dip in jaljeera.
Enjoy spicy, khatte meethe golgappe.

Papdi Chaat Recipe

2011-05-01T01:34:00.002-07:00

Ingredients:

1 cup refined flour (maida)
1 cup semolina (suji)
2 large sized potato (alu)
2 green chilly (hari mirch)
1 tbsp coriander leaves (dhania patti)
1/2 cup brown chickpeas (kabuli chane)
curd (dahi) as required
tamarind sauce (imli ki chutney) as required
1 tsp red chilly powder (lal mirch)
1 tsp roasted cumin powder (jeera)
1 tsp salt (namak)
oil for frying

How to make Papdi Chaat:

Mix maida, suji, namak and 2 tbsp oil and knead into hard dough.
Keep it covered with a wet cloth for 1/2 an hour.
Now make small chapattis of it.
Heat oil in a pan and fry all papadis in it.
Boil potato and cut into small pieces.
Finely chop dhania and hari mirch.
Soak chane for 5-6 hours and then boil them.
Beat dahi and add salt to it.
Now dip papdi in dahi and place them in a plate.
Spread alu, chane, hari mirch, imli ki chutney and dahi on it.
Sprinkle jeera and lal mirch.
Garnish with dhania.
It should be served immediately after it is prepared otherwise it will lose its taste.

Cocktail Samosa Recipe

2011-05-01T01:34:00.000-07:00

Ingredients:

1 1/2 cup refined flour (maida)
1/2 cup semolina (sooji)
a pinch baking powder
1 big cauliflower (phool gobi)
3 potato (alu)
a pinch ginger (adrak)
4 green chilly (hari mirch)
8-10 cashew nut (kaju)
8-10 raisins (kishmish)
1/2 tsp sugar (chini)
1 tsp cumin seeds (jeera)
salt to taste
1 tsp red chilly powder (lal mirch)
1 1/2 tsp spice blend (garam masala)
1/2 tsp dry mango powder (amchoor)
oil for frying
4 tbsp clarified butter (ghee)

How to make Cocktail Samosa:

Mix baking powder, 1/2 tsp salt and 4 tbsp ghee in thickened milk.
Knead into dough using water and leave it covered for an hour.
Boil, peel and mash potato.
Grate cauliflower and ginger.
Heat 4 tbsp oil in a pan.
Fry ginger, green chilies, cumin seeds, salt, red chilly powder, spice blend and cauliflower in it.
Cook covered at low flame and stir occasionally.
When cauliflower softens, add sugar, potatoes, cashew nuts, raisins and mango powder. Mix well and remove it from the flame.
Now make small balls of refined milk and roll into small and thin chapatti.
Cut it in the centre.
Now make a cone of this half and stuff it with potatoes mixture.
Stick the corners with water to give a cone shape.
Heat oil in a pan and deep fry all samosas until they turn brown.
Serve them hot with hare dhanie ki chutney and meethi chutney.

Dahi Vada Recipe

2011-05-01T01:33:00.000-07:00

Ingredients:

1 cup split green gram lentil (dhuli moong ki dal)
1 cup split black gram lentil (dhuli urad ki dal)
1 kg fresh curd (dahi)
1 tsp roasted cumin powder (bhuna jeera)
1/4 tsp asafoetida (hing)
salt to taste
1 tsp red chilly powder (lal mirch)
oil for frying

How to make Dahi Vada:

Soak both the dals for 5-6 hours and then grind them to a fine paste.
Mix dal and asafoetida in a container and beat nicely.
Take a cup of water and put 1 tsp of dal in it. If it floats on the surface then its ready for making bade.
Heat oil in a pan.
Now make rounds with the help of both the hands and fry them until they turn light brown.
Dip them in water for 10-15 minutes and press with both the hands to retain extra water.
Beat curd and dip all badas in it.
At the serving time sprinkle salt, cumin seeds and red chilly powder along with green chutney and meethi chutney.
Serve tasty dahi badas a little chilled.

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2011-04-29T07:29:00.000-07:00

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2011-04-27T10:55:00.000-07:00

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2011-04-27T10:45:00.000-07:00

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2011-04-26T23:56:00.000-07:00

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2011-04-25T11:52:00.000-07:00

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