Potato Sandwich TOP - 10 - VEG / NON - VEG UNIQUE DISHES

Potato Sandwich

Introduction:       Sandwich is a food item, consisting of two or more slices of bread with one or more fillings between them .           

Ingredients:

• 6-8 sliced bread 
• 2-3 medium size boiled ans mashed potato
• 3 eggs bitten with pinch of salt & turmeric powder
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped capsicum
• 2 tbsp finely chopped cilantro
• 2 tbsp finely chopped green chillies
• 2 tbsp finely chopped tomato [optional]
• Salt and sugar as per taste
• 1/2 tbsp cumin seed
• 6-8 tbsp pizza topping
• 16-20 tbsp white oil for frying  

Procedure:

Mash the boiled potato with masher / rice spoon

Heat 2-3 tbsp oil in a wok / kadai and add cumin seed.

When they stop crackling then add all chopped
 veggies and saute them for 2-3 mins . After then 
addmashed potato and salt and sugar.

On high flame mix them continuously and make a
tight dough with 2 tbsp roasted gram flour. 

Now stuffing is ready , take out in a bowl and keep
aside for cooling.

Now spread the aloo masala on 3-4  bread slices.

 And remaining  3-4 bread slices  coated with 
pizza topping.

And paste them together and cut into two part 
like photo.

Now deep and cote  the stuffed bread slices with
 egg wash.

Now heat 2 tbsp oil in kadai and fry the egg coated
stuffed bread both side light golden color ,on medium flame.

Now potato sandwich is ready.

Ready to serve Potato Sandwich With Red Deep And Salad.

Serves: 3-4

Next Koi Mourier Jhal                        

chichinga Posto Fry TOP - 10 - VEG / NON - VEG UNIQUE DISHES

chichinga Posto Fry

Introduction:

Ingredients:

• 300 g chichinga 
• 2 tbsp posto / poppy seed
• 1 big size 1/2 sliced onion
• 1 tsp chilli flake
• 1/4 tsp turmeric powder
• Salt & sugar to taste
• 1/4 tsp each black cumin & cumin seed
• oil for frying

Procedure:

           

                                  Scratch its skin with knife .Cut into two part and                          

             then de-seed the chichingaes.             

        Now slit thicker slice the chichingaes.

       

             

                                     Now heat oil in a wok / kadai and add cumin seeds.                               

             

                

               

When they stop crackling then add poppy seeds. 

              

                                                              After that add onion slices

                                                                           

           

 

   

  

            

And then add chichingaes and turmeric powder.

           

                                 

                                    

         

     

And cover for 1-2 mins.Whwn it becomes soft 
and onion slices becoums brown then add salt

and chilli flake and mix well and cook on high

 flame for 2-3 mins.

     

    

                                      

Now Chichinga Posto Fry is readyto serve With hot Rice & Roti.

       

                                        

                     

  

Serves:  3-4

                                           

                                    

                                   

                                                             

Next Potato Sandwich------>  

       

Aloo Baingan Dahi Wala TOP - 10 - VEG / NON - VEG UNIQUE DISHES

Aloo Baingan Dahi Wala

Introduction:           Crispy, spicy Aloo Baingan cooked in spicy, creamy, smooth yogurt sauce. A nice variationfor regular aloo baingan sabzi. It's mutch more aromatic with Fennel seed .:  

Ingredients:

• 1 big size brinjal / egg plant / baingan cut into medium cubes
• 1 cup boiled aloo / potatoes cut into medium cubes
• 1 & 1/2 cup of beaten dahi / yogurt / curd
• 2 tbsp chopped onion & ginger - garlic paste
• 2 tbsp chopped green chillies  / as per taste
• 1 bay leaf & 1 tsp fennel seed /saunf
• 1/4 tsp each cumin & coriander powder
• 1 tsp kashmiri red chilli / paprika powder
• 1/2 tsp fennel powder
• 2 tbsp chopped cilantro /coriander leaves / kothime
• 1/2 tsp mace - nutmeg powder. 
• 1/2 cup of sunflower oil / whit oil

Procedure:

Marenate the baingan cubes with salt

 and turmeric powder for 5-8 mins.

After that heat oil in a wok / kadai and deep
 fry the boiled potato cubes and baingan cubes
until golden brown.

After that take out the fried potatoes and baings
in a bowl and keep aside. And then make a thick
paste with chopped onion, green chillies and yogurt. 

Now heat remaining oil in a kadai ,  

 add fennel seed and bay leaves.  

When they stop crackling then add onion, yogurt
paste ginger-garlic paste and cook for 4-5 mins 
on medium flame.

After that add cumin-coriander powder , salt and
 sugar and mix well, now add fried potato and 
baingan cubes and mix gently and cook for
 5-8 mins on low flame.    

After that add fennel, mace and nutmeg powder and

 then put off the gas stove. 

Now sprinkle on top chopped cilantro and paprika powder.

Now ready to serve Aloo Baingan Dahi Wala With Nun, Paratha or Chapati.

Serves: 4-5

                                                                                         
                                                                                                 

                               Next  Crunchy Chichinga posto------------->

Crunchy Badami Poha [Snacks] TOP - 10 - VEG / NON - VEG UNIQUE DISHES

Crunchy Badami Poha [Snacks]

Introduction:      Poha or Pohe  is a quick breakfast or good snacks made with flattened rice / beaten rice . Poha / pohe Is popular in Maharashtra & Gujarat .             

Ingredients:

• 250 g raw patla poha / flattened rice
• 50 g raw peanut
• 1 big size sliced onion cut into two part
• 5-6 chopped green chillis
• 1 piece khakara / papad broken into mini pieces
• 1 hand full raw / dry curry leaves
• Salt as per taste
• White oil / mustard oil 5-6 tbsp

Procedure:

                                                    Heat wok / kadai without oil , add                                                

poha and continue stir and light roast

the poha , don't change its color .

    

                                     

                                                   

Now take out the roasted poha in a big strainer 
and strain its [poha] dust and broken poha . 

Now heat oil in a wok / kadai and add raw pea
 nuts and 1/4 tsp salt .When its become half fried ,

then add half sliced onion .Always cook on
 low -medium flame.

When the sliced onion turns pink then 
add chopped chillies and raw curry leaves.

When the onion becomes light golden then add 
broken khakara / papad and fry them. 

When you can see the onion becomes golden 
brown, then add dry curry leaves and roasted
 poha / flattened rice.

After that mixed quickly all the ingredients with
 roasted poha on low flame.

Fried poha is ready, put off the gas stove.

You can stored it in a jar up to 7-10 days.

Ready to serve Crunchy Badami [peanut] Poha With hot Tea & Coffee. 

Serves: 4-5

Next Aloo Baingan Dahi Wala ------>