Barbeque Mushrooms

Barbeque's Mushroom is a very tasty evening snack. It is very easy to make and yummy to taste. All the ingredients used to make barbeque are also very common and easily obtainable.

Ingredients

• Mushrooms-- 2cups
• Green peas--1/2 (cup boiled)
• Barbeque Sauce--1/2tsp
• Butter--1 tsp (melted)
• Corn flour--1 tsp
• Salt and black pepper-to taste

How To Make Barbeque Mushrooms

Stuffed Mushrooms

Mushrooms are loved by almost every age-group. Here is a wonderful evening snack recipe made of mushroom for your kitty party or any kind of get  together. This snack tastes awesome when had with some appetizing drinks.

How To Make Stuffed Mushrooms

Recipes from master chef India

Khiladi Sizzler recipe by Akshay Kumar

"Master chef India" presented by Amul and telecasted on the national TV channel Star Plus is a wonderful show and includes some very interesting and amazing recipes. Khiladi sizzler was one of the best recipes shown in the show.

How to make Khiladi Sizzler

Delicious Kitty Snacks

Pasta Primavera 
This is a super delicious dish and would be loved for all pasta lovers. This is one of the best kitty party recipes. The combination of pasta and chicken broth makes it really an exclusive dish.

How To Make Pasta Primavera

Delicious Kitty Snacks

Crazy Mushrooms

This is a yummy dish and best for you if you are organizing a kitty party. Fresh mushroom make the dish even better and add great flavor to the dish. It is best when served with tomato salad and creamy pasta.

How to make Crazy Mushrooms

MASALA VADA

Ingredients -

       * Toor dal 1/2cup
       *Chana dal 1/2cup     

       * Urad Dal 1 table spoon      

       * Chopped Onions 1 bowl

       * Red Chillies -2table spoon      

       *Chopped ginger -1table spoon      

       * Curry leaves - few     

       * Oil

       * Salt according to taste

Method-

   1)  Immerse all dals for 1 hour.     

    2) Crush all ingredients apart from onions to a paste.
    3) Add onions to the paste. 

    4)  Heat up oil for deep frying. 

    5)    Make vada and fry it. 

    6)    Serve hot with chutney or ketchup.

PANI PURI

Ingridients:-

To make puri:

1.Semolina (Rava / Suji)-- 1 cup
2.Fine Wheat Flour (Maida)-- 3 tblsp
3.Baking Soda--1/4 tsp
4.Oil to deep fry

To make pani:

1.Tamarind (Imli) Pulp cup-- 1/2
2.Watercups-- 2
3.Roasted Cumin Seed (Jeera) Powder--2 tblsp
4.Un-roasted Cumin Seed (Jeera) --2 tblsp
5.Coriander Leaves
6.Green Chilly (Hari Mirch)--3
7. Mint Leaves (Pudina Leaves) Chutney--2 tblsp
Black Salt (kala namak) -- 1tblsp
Jaggary (Gur)--2 tblsp

How to make pani puri:

To make pani:

Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.
To make puri:
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

PALAK KOFTA

Ingredients

1.Potatoes, boiled & mashed-- 1 cup
2.Spinach paste--1 cup
3.Green peas, boiled & mashed--1/2 cup
4.Green chili paste--1 tbsp
5.Lemon juice--2 tbsp
6.Oil--1 tbsp
7.Cashew nuts--10
8.Semolina (sooji)-- 1/4 cup
9.Oil for shallow frying
10.Salt to taste
Method

1. Heat oil in a pan, add spinach paste and saute till cooked and dry. 2.Add mashed potatoes, mashed green peas, green chili paste, salt, and lemon juice.
3. Mix well and remove from the heat. Cool and make 10 equal parts.
4. Flatten each ball, put 1 cashew nut in the middle and make a flat ball.
5.Roll in the semolina and shallow fry in oil until golden brown.

MOMOS

Ingredient S:-

1.Maida --1 cup
2.Onion --1
3.Cabbage --1
4.Carrot-- 1
5.Capsicum-- 1
6.Chicken/paneer/soyabean-- 250 gms
7. Oil --2 tbsp
8.Salt-- to taste
9.Vinegar--1 tbsp
10.Soya sauce-- 2 tsp
11.Rd chili powder-- tsp


Method:-
1.Grate all the vegetables.
2.Dice the chicken/paneer in small cubes.
3.Add 1.5 tbsp oil in a pan. add all the chopped & sliced ingredients.
4.Also add vinegar, soya sauce, salt & red chilli powder to the mixture.
5.Keep aside & let it cool.
6.Meanwhile, prepare a dough using maida, oil, water & salt.
7.Roll thin puri sized chappatis using the whole dough.
8.Neatly add on the prepared mixture in the centre of the chappatis.
9.Then close the circles forming girdles on the top.
10.Lastly steam it for 15 to 20 minutes.
11.Serve hot with garlic chilli sauce.

KHANDWI

Ingridients:-

1.Flour-- (besan) 1/2 cup

2.Thin buttermilk-- 1 cup

3.Salt--- To Taste
4.Turmeric powder--- 2-3 pinches

5. Oil--- 1 tbsp
For seasoning:
1.Oil--- 2 tsp

2. Sesame seeds ---1 tsp

3. Mustard seeds--- 1/2 tsp

4. Coconut scraped--- 1 tbsp

5. Coriander---- finely chopped 1 tbsp

6.Asafoetida--- 2 pinches

7.Green chillies----2 finely chopped

8.Curry leaves--- 1 stalk
Method:-
1.Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
2.Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
3.Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
4 .When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
5.Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
6.Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
7.Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

HANDWA

It is an instant snack ,very easy to make and very tasty to eat.
Ingridients:-
1.Samolina(suji)-------------------1 cup.
2.Curd(dahi)------------------------1/2 cup.
3.Water(paani)---------------------1/2 cup.
4.Peanuts(mungfali daana)----according to taste.
5.Salt----------------------------------according to taste.
6.Red pepper(laal mirsh pdr.)-according to taste.
7.Baking soda----------------------a pinch.
8.Ghee--------------------------------2 teaspoon.
9.Mustard seeds(rai)-------------1teaspoon.
10.Curry leaves--------------------8-10 leaves.

Garnishing:-

1.Finely chopped onion

2.Finely chopped coriander leaves

3.Bhujia

4.Tomato ketchup
Method:-
1.Mix all the ingridients except ghee,mustard seeds and curry leaves.

2.Beat it and make a thick batter.

3.Then take a hollow thick bottomed vessel(kadai),put 1 teaspoon of ghee in it and then fri the mustard seeds and curry leaves in it.

4.As they tickle put a tablespoon full of batter into it.

5.Remember dont stir it just put it and cover it with a small plate.

6.After five minutes turn it and allow it to cook on the other side for another two minutes.

7.Then take it out on a serving plate and garnish it with the above mentioned ingridients.

8.And its ready to eat.

DAHI VADA

Ingredients: :
For Wada:

1.Urad daal--1 Cup
2.Salt-- to taste

3.Oil--- to fry

For Dahi :

1. Dahi (yogurt)--1Kg

2. grated Ginger--1/2 tsp

3.coriander leaves-- Finely chopped

4.green chilies chopped--1-2

5.Salt-- to taste
6.Roasted cumin(jeera)powder--2 tsp

7.Red chili powder-- to taste
Method:-
For Bada -
1.Clean, wash and soak the daal overnight.
2.Grind it into smooth paste.
3.Add salt to taste.

4.Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
5.Take the hot vadas and put in cold water for 2-3 minutes.
6.Now Take them out of water and squeeze the water and keep aside.
For Dahi -
1.Blend the curd (yogurt) and little water until it is smooth.
2.Keep in refrigerator for an hour to get chilled.
3.Add salt, red chili powder and cumin powder.
Serving -
In a deep dish arrange wada and pour dahi over them.
1.Now add imli (tamarind) chutney and green chutney.
2.Garnish with coriander.
3.Serve the dahi vadas chilled.

ALOO BONDA

Ingridients:-
1.Large Boiled, Mashed Aloo (Potatoes)

2.1-2 Green Chilies (chopped)

3.1tbsp Coriander leaves (finely chopped)

4.1cup gram flour

5.Salt to taste

6.Red chili powder to taste

7.1/4th tsp Garam Masala powder

8.1/4th tsp turmeric powder

9.Oil for frying
Method:
1.Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
2.In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
3.Make small balls of aloo (potato) mixture.
4.Dip each ball in the batter and deep fry them till golden. brown
5.Serve aloo bonda hot with chutney.