1. Cheesy Potato Fries
To begin with, cut the aloo into thin slices (you must peel and wash the potatoes before this). Put them into water and wash them three to four times. You can use a tissue to dry the potato slices. The slices must not be wet. Heat the oil. Put the slices one at a time in the hot oil. Fry on medium flame for one minute and keep flipping. When the color changes to light yellow, remove the slices from the pan. After twenty minutes, fry tthem again in the hot oil. Fry it for half a minute, till color changes to golden. You can garnish it with cheese and serve it with sauce.
2. Dahi Sev
Start by pouring half cup curd into a bowl. Whisk it. Then add one tsp sugar, a pinch of salt, and mix it well. Take some sev in another bowl and pour curd in it. Sprinkle a pinch of chaat masala, red chili powder, and coriander leaves on it. Your dahi sev is ready.
3. Bread Cutlet
Take a bowl and put one cup of gram flour in it. Add cumin seeds, salt (to taste), red chilli powder, dry ginger powder, and coriander leaves. Mix well. Add water to it to remove the lumps. The batter should be thick (not watery). Cut the corners of the bread and then dip it into this mixture. Fry this bread until golden brown. You can have it with chutney or sauce.
4. Chapati ka Chura or Tadka Roti
You need to crush the leftover chapatis. Take a pan, and heat oil in it. Add some mustard seeds, curry leaves, and cumin seeds to the hot oil. After a few seconds, put finely cut onions in it. Fry them until they change color, that is, they become transparent (golden brown). Then add some turmeric powder, red chili powder or chopped green chilies, salt, (as per taste) and some sugar. Now, add the chapatis and mix well. Sprinkle some water, lower the flame, cover with a lid and cook for four to five minutes. Tadka Roti is ready.
5. Bread Tadka
This recipe is exactly like the above; Tadka Roti. The only difference is that here, coarsely grind the bread instead of leftover chapatis.
Aloo Chana Chaat
Take one cup boiled chana (chickpea) in a bowl. Add cooked and cut potatoes, chopped tomato, chopped onion, coriander leaves, mango powder, cumin powder, red chili powder, lemon juice, mint, tamarind chutney, (if available) and salt to it. Mix well. There you go!
7. Onion Rings
Blend flour and cornstarch in a large bowl. Add some soda for a smooth mixture. Place some breadcrumbs in another vessel. Bring the oil to heat in a saucepan. Dip a few onion rings into the bowl of mixture (coat all sides with batter). Remove them from the batter and place into a bowl of breadcrumbs (coat with crumbs). Cook the rings in the hot oil until golden brown (2 to 3 minutes). Set on a tissue to drain off the excess oil.
Dry roast one or two (according to the quantity you want) cups of semolina in a pan on medium flame. Keep it on a plate for it to cool. Heat oil. Add mustard and cumin seeds, and let them pop. Then add curry leaves, turmeric powder, green chili powder, and chopped onions. Cook till golden brown. Boil water (water should be double the amount of semolina). Add the roasted semolina and salt into the pan and mix it. Reduce the flame, cover with a lid, and cook for seven to eight minutes. Your upma is then ready.
9. Sweet Poha
It is a very simple recipe. Dry roast some poha in a pan. After the poha becomes a bit crispy, add a spoon of ghee to it and flip it. Keep adding a bit of ghee and keep flipping the poha for five to six minutes. Then turn off the gas, add powdered sugar to the poha, and mix well.
Spread grated cheese on one slice of bread. Cut cucumber into thin slices and place it on this slice of bread. Spread mint chutney and tomato sauce on the other slice of bread. Keep this slice on the other (with the cucumber). You can grill it or put it in a toaster or use a pan and flip it, to make it crisp.
11. Pakora (Bhajiya)
Take one cup of gram flour in a bowl. Add red chili powder, salt, chopped onions (long), and half tsp garam masala. Mix well, and add water to it. Make sure the mixture is free from lumps and is not watery. It should be thick. Heat oil in a deep pan. When oil is heated, put the portions of the mixture and fry them until golden brown; be careful not to overcook them. Remove from the pan once done. Serve it hot.
12. Sweet Corn Chaat
Take one cup boiled corns (you can also shallow fry them with butter) in a bowl. Add finely chopped onions, tomatoes, chat masala, red chili powder, and salt. Mix well. Garnish it with coriander leaves. You can also add some sev if you want.
13. Paneer Paratha
Take grated paneer in a bowl. Add chat masala, garam masala, chili flakes, and salt into it. Mix well. Make dough of all-purpose flour. Make parathas of it. Stuff this paneer mixture into it (place this mixture in the center of the paratha). Roll this paratha into a ball and make a paratha of it again. Cook it on a pan and serve hot.
14. Garlic Cheese Toast
Peel four to five garlic cloves and cut them into small pieces. Heat butter in a pan, sauté the garlic for thirty seconds. Take the slice of bread and spread this butter on it. Then, keep this bread on a pan (low flame), and grate cheese on it. Garnish it with coriander leaves and cover it with a lid for three to four minutes. Garlic bread is ready!
Make dough of the wheat flour or maida. Make sure it must not be hard (don’t forget to salt). Make thick chapatis of it. Cut the chapati into thin slices (both horizontally and vertically). Fry them into the oil till golden brown. It will taste bitter if overcooked. Serve with tomato sauce or tamarind chutney.
To start with, take one cup of wheat flour into a bowl. Smash three to four bananas and put it into it. Add some salt and make dough. Make balls of it (like a gulab jamun) and deep fry them. If you love sweet, you can put these balls into the sugar syrup for a few minutes and then eat it.
17. Chilly Paneer
Cut the paneer into cubes; add salt, chili powder, and two to three tsp corn flour. Mix it well. Make sure the paneer doesn’t break, and the corn flour sits over the paneer. If you feel the paneer is too dry, sprinkle some water on it. Deep fry the paneer. Heat oil in a pan. Add some chili powder to a half cup of water. When the oil is hot enough, add ginger and garlic (both chopped and grated) to it. Quick stir it. Add diced onions, red and yellow capsicum (if available), and green pepper.
Add the mixture of red chili powder and water to it. Then add tomato ketchup, soya sauce, and a pinch of sugar. A quick boil and then a dash of water (put more water if you want gravy). Finally, add the paneer to the pan and toss it so that it mixes well. Add spring onions, salt, and vinegar (a little). Blend corn flour and water in a small bowl. Add this mixture to the pan. And there you go!
In a large bowl, take puffed rice, peanuts, potato (optional), onion (diced), tomato (diced), coriander leaves, and green chilies. Mix it. Add the tamarind chutney or mint-coriander chutney (as per your choice and taste). Mix the entire contents of the bowl well. Garnish with plenty of sev.
19. Bread Paneer Rolls
Place the grated paneer in a bowl. Add garam masala, salt, red chili powder, chopped coriander, onion, and cumin to it. Mix lightly. Then add the tomato sauce and the ginger garlic paste. Blend again set aside while you prepare the bread. Roll each slice as thinly as you can. Place some filling on one side of bread and carefully roll it. Lightly toast in a pan. Cut and serve it. It tastes best with tomato sauce.
20. Tawa Idli
Heat ghee or butter in a pan. Add mustard seeds, and let them splutter. Then add the onions, turmeric, and ginger. Saute until the onions turn transparent. Then, add the chopped tomatoes and sauté until they become soft. Add the pav bhaji masala and salt. Mix well. Cook for 30 seconds. Add the cubed idli, and toss well. Finally, garnish with coriander leaves and lime juice.