Tomato Puri

Tomato puri is a easy, colourful, tasty chaat made with puffed rice (murmura) mixed with some veggies and spices, toped on a tomato slice. Serve it immediately. This is my 1st experiment in kitchen. Hope you all enjoy it......

Ingredients:

6-7 slices of tomato
murmura
1 tsp oil
onion, finely chopped
carrot, grated
ginger,garlic,green chilli made into fine paste
salt as per taste
coriander leaves, finely chopped
sev for garnishing
chat masala
(all the ingredients can be adjusted according to one’s taste) 

Method:

1: In a bowl mix onion, carrot, green chilli paste, salt, oil and murmura.

2: keep tomato slices in a plate, sprinkle little salt on it and keep little murmura mixture on the top (you can see the picture).

3: Garnish with chat masala, sev and coriander leaves.

4: Eat right away.

NOTE: 

You can also use cucumbers instead of tomato or both. Here i used green chutney or mint chutney instead of green chilli paste.

Sending this to
LGSS - Tomato Hosted by Anu's Healthy Kitchen

Snacks Mela by Cooking4allseasons

Meet you all again with another interesting recipe, till then it is bye from Archana.

Poha Patties

This recipe is made with poha - beaten rice, good source of 11 essential vitamins and minerals including iron. About this recipe i can say its easy to make and tasty. This recipe makes a wonderful potluck, kitty party dish.

Ingredients:

1 cup poha
3 tbsp besan (gram flour)
4 green chillies, finely chopped
1 small onion, finely chopped
1/4 tsp turmeric powder
salt to taste
lemon juice, as per taste
oil for frying patties
coriander leaves, finely chopped

Method:

1: Wash poha, drain the water and keep aside for 10 minutes.

2: Mash the poha, add all the ingredients except oil and mix well.

3: Make Medium size balls & lightly flatten them on your palm.

4: Heat oil on a flat pan and fry the patties on both sides until brown or deep fry on medium heat (in kadhai) until golden brown.

5: Serve hot with tomata sauce........

Sending this recipe to Snacks Mela by Cooking4allseasons

Meet you all again with another interesting recipe, till then it is bye from Archana.

Masala Papad

An Indian papad that is garnished with tomatoes and onions to make a quick snack. It is easy to prepare, healthy, adds a crunchy and spicy taste, non oily low fat snack. It is served during or after meal. Here am preparing masala papad in 2 methods with same ingredients. Follow the method which you thinks easy.

Ingredients:

1 papad
1 tbsp finely chopped onions
1 tbsp finely chopped tomatoes
1 tsp finely chopped coriander leaves
1/4 tsp red chilli powder
1/4 tsp lemon juice
salt to taste

Method 1:

1: Roast or fry the papad and lay it in a plate.

2: Mix all the ingredients in a bowl except papad. Adjust your spice levels and salt.

3:Just before serving, spread the mixture and serve immediately.

Method 2:

1: Roast or fry the papad and lay it in a plate.

2: Mix lemon juice and onions.

3: Just before serving, spread onions, tomatoes, coriander leaves. Sprinkle salt, red chilli powder.

Serve immediately, else it will get soggy.

Sending this recipe to 
Fast Food NOT Fat Food by Priya of Now Serving.
Snacks Mela by Cooking4allseasons

Meet you all again with another interesting recipe, till then it is bye from Archana.

Paneer Makhani - Butter Paneer

Paneer Makhani is a North Indian  dish made with paneer and cooked in rich creamy tomato gravy. It is also known as BUTTER PANEER. It is spicy food and especially the garlic ginger paste enhances the spicy flavor of the dish and the use of cream or milk makes the recipe tastier. In most of the paneer recipes, we use onions. But here in this recipe we use tomato gravy. Now, lets start cooking this yummy and delicious Paneer Makhani or Butter Paneer.

Ingredients:

1 cup paneer, cut into cubes or diamond or triangle
3 big red tomatoes
1 tsp ginger garlic paste
2 tbsp butter
1 green chilli
1 tsp cumin powder
1/2 cup thick cream
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp red chilli powder
1/2 tsp coriander butter
1 tbsp kasturi methi (dried fenugreek leaves)
salt to taste
coriander leaves, for garnishing

Method:

1: Grind tomatoes and green chilli to a smooth paste adding little water if needed.

2: Melt the butter in a pan, add cumin powder, ginger garlic paste and saute for few minutes.

3: Now add turmeric powder, tomato paste, salt, mix well and let it cook on medium flame till butter leaves from all the sides.

4: Now add red chilli powder, garam masala, kasturi methi, coriander powder, mix well and add paneer cubes. Add little water, cover with lid and cook for couple of minutes. Adjust salt.

5: Now add cream and cook for 2-3 minutes. Add water if needed to adjust consistency of your gravy, cook for a minute or so and remove from the heat.

6: Garnish with coriander leaves and serve hot with roti, naan or rice.

Note:

Instead of  cream, i added  milk.

Sending this recipe to
Sinful Delights  by Vardhini's Kitchen
Christmas Delicasy hosted by Julie
Lets Cook For Christmas Red and Green 

Meet you all again with another interesting recipe, till then it is bye from Archana.

Mango Rasgulla Delight

Mango rasgulla delight offers a traditional syrupy, freshly prepared cheese based dessert of Bengal. This is one of the best and innovative experiment in my kitchen. The main ingredients of these recipe are rasgulla and mango pulp. They are easily available in any indian grocery store or you can prepare rasgullas at home. When i prepared rasgullas for 1st time, they were little bit hard and with those rasgullas i prepared this recipe as i had some mango pulp in fridge. My hubby liked it a lot. What about your's?

Ingredients:

2 rasgullas
1 scoop vanilla icecream
1/4 cup mango pulp
1/2 tsp cardamon powder
almonds & pistachios, for garnishing

Method:

1: Drain all the syrup from rasgullas, crumble it and keep in a bowl.

2: Whisk vanilla icecream and mango pulp in an another bowl, pour this mixture on the crumbled rasgullas.

3: Sprinke cardamon powder, garnish with almonds & pistachios and serve.

Sending this recipe to Christmas Delicasy hosted by Julie

  
Meet you all again with another interesting recipe, till then it is bye from Archana.