Italian Chinese Bread Pakora

Ingredients:

Bread Slices: 8 Nos.

Ingredients for Stuffing:

Paneer Small Cubes; 150 gms

Capsicum: 1 Small Size Cut in Small Pieces

Black Olives: 2 tbspn small pieces

Green Olives: 2 tbspn small pieces

Jalapeno: 2 tbspn

Italian Herbs: 1 tbspn

Schzewan Sauce: 2 tbspn 

Mozzarella Cheese: 1/2 cup

Ingredients for Batter:

Besun: 3 Cups

Chilli Flakes: 2 tbspn

Oregano: 2 tbspn

Italian Herbs: 1 tbspn

Salt as per taste

                    

 

Method:

1) Take all the stuffing ingredients in a bowl and mix gently so that paneer are not smashed & also we have not added salt in stuffing as Schzewan Sauce have enough salt.

2) Now take Batter ingredients in another bowl & mix nicely & add water little by little and mix nicely. Batter should be neither very thin nor very thick. It should be nice medium constant so that it should stay on bread.

3) Now keep oil on medium heat and now take a bread slice and fill the stuffing and cover with another bread slice and press it gently. Now cut this sandwich in 4 equal parts and dip each part in batter and fry it till done & serve them with any kind of sauce or chutney .... 

Dahi ke Kababs

Ingredients:

Hung Curd - 1 kg
Grated Paneer - 1/2 kg
Onion Finely Chopped - 1 medium size
Capsicum different colors finely chopped - 1 cup
Green chillies - 6 to 8 finely chopped
Garam Masala - 1 tsp
Coriander Powder - 1 tsp
Bread Crumbs - 1-1/2 cup
Salt as per taste
Corn Flour - 1 cup

Method:

1) To make hung curd, put curd in  a muslin cloth and tie tight and keep on a stainer on a bowl overnight in fridge.

2) Next day take hung curd, grated paneer, finely chopped onion, capsicum, green chillies, bread crumbs, garam masala, coriander powder & salt in a bowl and mix nicely.

3) Heat oil on high-medium flame and start making Dahi ke Kabab in a shape you desire & dust it on corn flour and fry them.

4) Serve them with schezwan sauce / green chutney.

Pizza Paratha

Ingredients :

For Dough:
2 cups whole wheat atta
Salt

Method:
Take atta in a bowl and add little salt and mix well and add water slowly to kneed the dough. Please make sure dough should be neither soft nor hard. After dough is ready cover with wet muslin cloth for 10 minutes till you arrange fillings and gravy.

For Filling: 1/2 cup finely chopped capcicum mix color
1/2 cup finely chopped onion
1/2 cup corn
1/2 cup mushroom
1 cup shredded mozrella cheese
1tsp chilli flakes
1tsp italian herbs
Salt

Method:
Take in a bowl all the ingredients & mix well and keep aside.

For pizza gravy: 2 onion
5 tomato
1 tbsn oil
1 tbsn red chilli pd
Salt

Method: Take a pan put oil cut onion & tomatoes big pieces along with salt & red chilli powder and let it cook on slow till its soft then grind it not completely it should be corse paste and keep aside.

Making Pizza Paratha Method:
Take small ball of dough make small roti not to thin it should be thicker than normal chapatti. Apply pizza gravy and on the half of roti and put the filling not near the edges. Now fold half roti to cover the stuffing so that it is in half moon shape and press the edges with fork so that it should not open and cook on slow gas on tawa by applying oil / butter till it crispy and serve hot with shezwan chutney ...

Paneer Wrap

Ingredients: 

For the wrap1 cup maida
1/2 cup corn flour (makkai ka atta)
1/4 cup atta
1 tbsn oil
Salt

For stuffing
8 garlic pods
1 cup corriender leaves
6 green chilles
1 tsp thyme
1 tsp tarrogon
1 tsp red chilli flakes
4 tbsn thick curd
2 to 4 tbsn maida
Bread crumbs
Salt
2 big onion
2 big capcicum
Few lettuce leaves

For red chutney40 red chilli whole
20 garlic pods
1/2 cup spring onion leaves
1 tbs vinegar
Salt


Method
To Make Wrap:
Mix all ingredients and make a medium stiff dough and roll big rotis and just cook on tawa slightly and cover all wraps in a cloth and keep as it is kept soft.

To Prepare Panner:
For paneer cut in medium size cubes and keep aside. Then grind the corriender, garlic, green chillies and take out in a bowl put all other ingredients including curd accept Maida then marinate the paneer in mixture & keep in freezer for 1 hour till mixture is firmly stick on paneer.

Now take the maida make a liquid paste not thick not thin but medium put salt in it and in another plate take bread crumbs put chilli flakes, salt and oregano now take out paneer from freezer and dip in maida batter & then dip in crumbs and freeze for 4 hours or over night then take out and shallow fry all paneer and keep aside.

Now cut onions and capcicum put salt and chat masala in it and mix well.

Now take one wrap put a lettuce leaf put onions and capcicum then paneer 2-3 PCs/roll  and roll the wrap tightly and grill it or u can slowly do on tawa and cut and serve hot with spicy chutney.

To Prepare Chutney:Take little water boil the chilli and then drain the chilli from water & grind along with garlic and then put in it finely chopped spring onion leaves, salt, vinegar and store in a air tight container & can keep in fridge.

Paneer Papad Kurkure

Ingredients:

Urad dal papads crushed lightly
8 medium
Cottage cheese (paneer) cut into thick fingers 400 grams
Gram flour (besan) 1/2 cup
Rice flour 2 tablespoons
Red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Soda bi carbonate a pinch ,( opt)
Chaat masala 1 teaspoon
Thick green chutney 2 tablespoons
Schezwan Chutney 2 Tablespoons
Oil for deep-frying

Method:

Mix together gram flour, rice flour, chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl. Add sufficient water and whisk to make a thick smooth and batter.

Add soda bi carbonate and half teaspoon chaat masala and mix well. Rest the batter for ten minutes.

Apply green & schezwan chutney on one side of the cottage cheese fingers and cover with another finger.

Spread the crushed papads evenly on a plate.

Heat sufficient oil in a kadai. Dip the cottage cheese pieces in the batter and roll in the crushed papads. Gently slide into hot oil and deep-fry in medium hot oil till golden. Drain on absorbent paper. Sprinkle remaining chaat masala on top.

Arrange them on a serving plate and serve hot with tomato ketchup or a chutney of your choice....

Chutney Bomb

Ingredients:
Boiled grated potatoes: 2 cup
Washed, soaked and drained poha: 1 cup
Grated Paneer: 1 cup
Cumin seeds: ½ tsp roasted crushed
Garam masala : 1/2tsp
Red chilly powder: 1/2 tsp
Grated coconut (fresh or frozen): 1 cup
Green chilly: 6-8
Ginger: 1 “
Garlic: 8 cloves
Lime or lemon juice: 1 tbsp
Salt
bread crumbs for coating
2 tbs maida
Oil for deep frying

METHOD:

Take in a bowl potato, paneer, poha, grated coconut, garlic, ginger & chilli paste, jeera roasted crushed, garam masala, salt, chilli powder & lemon juice mix all and make a dough if the dough is soft then add bread crumbs and make a stiff dough.
Then take maida dissolve in water make it liquid form then take the dough stuff chutney and close it and dip in maida water and dip in bread crumbs then press it nicely and then deep fry on medium flame & serve hot with chutney....

For chutney
Grind in mixer all ingredients take imli soak in water and use that water for grinding but very less water it shd b thick

Stuff this chutney in the potato dough and deep fry but on medium flame
Serve hot

FOR CHUTNEY:

Ingredients:

Coriander 1 cup
5 garlic pods
1 tbs desicated coconut
6 green chillies
Imli water
Salt

Method:

Grind in mixer all ingredients take imli soak in water and use that water for grinding but very less water as chutney has to be thick so that you can stuff the same in the dough.

Stuffed Garlic Tarts

FOR THE TART BASE:

Ingredients:
2 cups maida
1/4 cup butter melted
1/4 cup oil
1/2 tsp oregano
1/2 tsp all purpose seasoning
1 tsp garlic pd
1 tsp sugar
1 tsp dry yeast
1 cup luke warm water
Salt as per taste

Method:

Take in a glass bowl yeast, sugar and water mix well keep aside for 15 mins.
Take in another glass bowl maida and all ingredients and mix well and then put yeast water and make a stiff dough if water required add little and keep aside for 30 to 40 mins

STUFFING MIXTURE:

Ingredients:

1 cup capsicum finely chopped
1 cup finely chopped tomatoes
1 cup corn
1 tbs chilli flakes
1tbs garlic pd
1/2 tsp white pepper
Salt 1/4 tsp
Mix well and keep aside

FOR CHILLI GARLIC SAUCE:

Ingredients:
15 garlic pods
15 whole red chillies
1 tsp vinegar
1 tsp soya sauce
1 tsp white pepper pd
1/2 cup spring onion leaves finely chopped
1tbs olive oil

Method:
Boil garlic and chillies in very little water then let it be little cool & grind into a paste and then take out in a bowl put vinegar soya sauce, white pepper pd and finely chopped spring onion and 1 tbs olive oil and mix well keep aside.

TART MAKING METHOD:
Now the dough will be double the size then take out the dough and rub it nicely with ur palms then take small ball and roll as roti but big then cut in circles using a katori and place it in the muffin tray then after that put the chilli garlic sauce and then put the stuffing mixture and then put mozrella cheese and bake it on 180 deg for 15 to 20 mins keep checking and the base will be brownish and the cheese will be melted and then after baking serve hot .....

Flower Shaped Baked Bread

Ingredient:
Bread slices 6 pcs
Grated paneer 200gms
Grated mozzarella cheese 250gm
Chat masala - as per taste
Salt - as per taste
Chilli flakes - 2 tsp
Green chilli - 5 pcs
Correinder - 1/2 cup

Method:
First mix all ingredients except bread & 50 gms of mozzarella cheese keep aside. Now take each bread slice & roll it flat with help of roller pin. Then slit the bread from all four corner but make sure that each slit should not meet another slit. Later take small qty of mixture and keep in centre of bread and then take each side of cut bread and cover the mixer. So that it form the shape of flower and keep on cupcake tray and garnish with remaining mozzarella cheese. Do the same with remaining bread slices. When all ready please keep in oven at 220deg. Centigrade for 15 to 20 minutes till the cheese is melted and bread has become crispy and serve with sczhwen sauce.

Cheesy Rice Roll with Sweet Corn

Ingredients:
1 cup cooked rice 
2 boiled potatoes
1/2cup crushed boiled corn
2 tbs garlic chilli paste
Salt as per taste
1 tsp Chilli flakes
1/2 cup Urad dal powder
2 tbsn corn flour 

Stuffing:
Corn nibbles 1/4 cup
Mozrella cheeze 1/4 cup
Salt as per taste
Chilli flakes 1 tsp

Method:
Mix all the ingredients and put little oil and if still soft then add more urad dal powder
Then make balls and stuff in that cheese corn mixture and make shape and roll on urad dal pd and deep fry till Golden Color. Serve hot with Schezwan Chutney..

Garlic Bread

INGREDIENTS:

Maida 2 cups
Butter 1/4 cup melted
Oil 1/4 cup 
Oregano 1tsp
Chilli flakes 1 tsp
Salt as per taste
1tsp dry yeast
1tsp sugar
Garlic pods 14,6 chillies (crushed not paste )
1 cup warm water

Method :

Take luke warm water in a cup put sugar yeast and keep it for 15 mins then take in a glass bowl maida, oregano, chilli flakes, salt, garlic & chilli crushes mix well and then put oil and butter and mix with hand nicely then add the yeast water and mix nicely add little water if more required and make a nice dough it should not be soft not hard cover with the plastic wrap keep for 45 mins in a warm place then when after 45 mins you will see the dough has been double its size then take out the dough and rub it with hand again and divide it in to 2 portion take one portion roll big like roti but it should not be thin little thick then fold it into half brush butter and put in the oven tray you first apply foil to the tray if its aluminium if its glass no need just put the buttered side on the tray then again brush butter and sprinkle oregano and make cuts as u like. Till that time pre heat oven and keep it for 180 deg then put the tray inside and let it cook for 10 mins and then take out and put cheese and again let it cook for 5 to 7 mins on 160 deg and then see the cheese melted and the lower portion is brownish and take out
Serve hot