Welcome to Priya's lovely kitchen

Priya's lovely kitchen


Alu vadi is a snack recipe popular in Maharashtra and Gujrat. It’s very tasty and crispy snacks for tea time, party as well. It is also called in Maharashtra- Alu, Gujarat-Patra, uttar Pradesh- Aravi. Alu vadi is also famous in eastern UP and Bihar.

## **Ingredients**

- 10-12 colocasia leaves
- 1 cup of gram flour
- 1 tbsp of roasted sesame seeds
- 1 tbsp of ginger- garlic paste
- ¼ tsp of turmeric powder
- 1 tsp of red chilli powder
- 1 tsp of coriander-cumin seeds powder
- 1 tsp of jaggery
- 1 tbsp of tamarind juice
- salt to taste
- oil

<iframe
    width="626"
    height="360"
    src="https://www.youtube.com/embed/rBH8OkXzJTk"
    title="Alu Vadi Recipe (अळूवडी)| Patra Recipe |Step by Step Alu Vadi by Priya's Lovely Kitchen"
    frameBorder="0"
    allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture"
    allowFullScreen
  ></iframe>

## **Procedure:-**

1.  Soak the tamarind in water.
2.  Take gram flour in a big bowl.
3.  Add turmeric powder, red chilli powder, coriander and cumin seeds powder, roasted sesame seeds, salt to taste.
4.  Mix it well together.
5.  Add grated jaggery (you can soak tamarind and jaggery together).
6.  Add ginger garlic paste, tamarind pulp.
7.  Add water little by little and make smooth batter (paste).
8.  The consistency of the batter should neither be too thick nor too thin. It should be easily spread on colocasia leaf.
9.  Keep it aside.
10. Take a leaf and cut its stalk as close to leaf as possible.
11. Flip it and spread the batter evenly all over the leaf.
12. Take another leaf and keep it above the first leaf.
13. Spread the batter over it.
14. You can repeat same steps 2-3 times.
15. You can keep as many leaves as you want.
16. Make the roll. Do not make too tight.
17. Heat the water in steamer.
18. Take a steamer plate and grace the oil on it.
19. Put the rolls in steamer plate.
20. Place the steamer plate in steamer.
21. Cover the lid and steam it on medium flame for 12-15 minutes.
22. Take it out in a plate.
23. Let it cool down.
24. Cut in to ½’’ wide pieces.
25. Heat a pan and add 2 tbsp of oil.
26. Add 1 tsp of sesame seeds.
27. Place the vadi and fry it on both sides on medium flame until it turns golden and crispy.
28. You can dip fry also.
29. Take out the vadi in a serving plate.
30. Serve the alu vadi with ketchup or chutney.

## **Tip:**

- You can add green chilli and garlic paste also.
- You can store the steamed vadi in freezer for about 2-3 months.
- Take it out 1 hour before making, bring it to room temperature, fry it and eat.


Patra Recipe |Step by Step Alu Vadi by Priya’s Lovely Kitchen

Alu Vadi Recipe


Corn kababs are really mouthwatering, tasty and crispy snack for party, breakfast or tea time. Corn kababs are made with lots of sweet corn and some veggies like potato, carrot, capsicum and spices. It is a perfect snacks recipe for kitty party or starter.

## Ingredients

- 2 boiled potatoes
- 1 cup boiled sweet corn
- ½ cup chopped carrot
- ½ cup chopped capsicum
- 3 tbsp of boiled green peas
- bread crumbs as required
- 3-4 chopped green chillies
- 1 tbsp ginger garlic paste
- 1 tbsp of raisins
- ½ tsp cumin powder
- ¼ tsp of fennel powder
- ½ tsp of chaat Masala
- ¼ tsp of dry mango powder
- salt to taste
- coriander leaves
- Oil for frying

<iframe
  width="626"
  height="360"
  src="https://www.youtube.com/embed/_wlHAcwOriw"
  title="Corn Kebab Recipe (कॉर्न क़बाब ) | Crispy Sweet Corn Kababs | Corn Cutlets | Corn Tikki Recipe"
  frameBorder="0"
  allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture"
  allowFullScreen
></iframe>

## Procedure:-

1.  Smash the boiled potatoes.
2.  Coarsely grate the boiled corn.
3.  Take a big bowl.
4.  Add smashed potatoes, grated sweet corn, carrot, capsicum and green peas.
5.  Mix it well.
6.  Add ginger-garlic paste, green chillies, cumin powder, fennel powder, dry mango powder, chaat masala, raisins, salt to taste and chopped coriander leaves.
7.  Mix it well.
8.  Add bread crumbs for binding and mix it well.
9.  You can add corn starch instead of bread crumbs.
10. Grease the oil on your palm.
11. Take the small portion of mixture and make a ball and flatten it.
12. You can make the small rolls.
13. Make all kababs in a similar way and keep in a plate.
14. Heat the oil in a pan.
15. When the oil is heated, add kababs in heated oil carefully.
16. Fry all the kababs until they become golden brown.
17. If the kababs fried well, take out them on absorbent paper.
18. Serve the crispy and tasty corn kababs with green chutney or tomato ketchup.
19. Enjoy J

## Tip:-

1.  You can add lemon juice instead of dry mango powder.
2.  You can shallow fry the corn kababs.
3.  If you don’t like oily kababs, you can bake the kababs in the oven for 10 -15 minutes on 200 degree Celsius.

{' '}



Crispy Sweet Corn Kebabs | Corn Cutlets | Corn Tikki Recipe

Corn Kebab Recipe


Hara bhara kabab is a tasty and very popular veg starter recipe for party or any occassion. It is made with green vegetables. We can make it in less time and in easy way. We can make hara bhara kabab in 3 ways – fry, shallow fry or bake.

## **Ingredients-** **सामग्री**

- 1 cup of spinach (पालक)
- ½ cup of chopped capsicum (शिमला मिर्च)
- ½ cup of green peas (हरी मटर)
- ½ cup of chopped french beans (फ्रेंच बीन्स)
- 2 boiled and smashed potatoes (उबालें हुये आलू)
- 2 green chillies (हरी मिर्च)
- 2-3 garlic cloves (लहसुन)
- ½ tsp of coriander powder (धनिया पाउडर)
- ½ tsp of cumin seeds powder (जीरा पाउडर)
- ¼ tsp of turmeric powder (हल्दी पाउडर)
- ½ tsp of dry mango powder (अमचूर पाउडर )
- ½ tsp of red chilli powder (लाल मिर्च पाउडर)
- 4-5 tbsp bread crumbs (ब्रेडक्रम्ब्स)
- 2 tbsp corn starch (कॉर्नस्टार्च)
- salt to taste (नमक)
- Oil (तेल)

<iframe
  width="626"
  height="360"
  src="https://www.youtube.com/embed/uEMmvrAbXF4"
  title="Hara Bhara Kebab Recipe (हरा भरा कबाब) | Green Veg Kebabs Recipe | Vegetable Cutlet Recipe"
  frameBorder="0"
  allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture"
  allowfullscreen
></iframe>

## Procedure:

1.  Turn on the gas and keep the pan on it.
2.  Add 2 cups of water and spinach.
3.  Boil it for 2 minutes.
4.  Take out the boiled spinch and squeeze the water and keep it in a plate.
5.  Place another pan on the gas and add 1 tsp of oil.
6.  Add chopped garlic, green chilli and saute it for 1 minute.
7.  Add chopped capsicum, french beans, green peas and mix it well.
8.  Cook it for 2-3 minutes on medium flame.
9.  Take out the cooked veggies in a plate.
10. Let it cool down.
11. Add cooked veggies and boiled spinach in a grinder jar and grind it well without water.
12. Take out the grinded veggies in a bowl.
13. Add smashed potatoes.
14. Add turmeric powder, coriander powder, cumin powder, red chilli powder, dry mango powder and salt to taste.
15. Add corn starch, 3 tbsp of bread crumbs and mix it well.
16. If the mixture becomes thin, add some bread crumbs and mix it well.
17. Our kabab mixture is ready.
18. Take a bread crumbs in a plate.
19. Take small amount of kabab mixture and make a ball then flatten it.
20. Dip the kabab in bread crumbs and keep the cashew nut on center and press.
21. Make all kababs in a similar way.
22. Heat the oil in a pan.
23. When the oil is heated well, place the kababs in the oil carefully.
24. Fry the kababs on medium flame until it turns golden brown.
25. Take out the hara bhara kababs in an absorbent paper.
26. Serve the hara bhara kababs with any chutney or tomato ketchup.


Hara Bhara Kebab


## **Ingredients**

- ½ cup of rice
- 1/3 cup of split black gram
- 3 tbsp of yogurt
- ½ tsp of cumin seeds
- ¼ tsp of mustard seeds
- 2-3 green chillies finely chopped
- 4-5 garlic cloves finely chopped
- 1 pinch of asafoetida
- coriander leaves, curry leaves
- salt to taste
- 1 tbsp of oil

## **Procedure:-**

1.  Wash and soak the rice and split black gram for 4-5 hours or overnight.
2.  Drain the excess water from rice and split black gram.
3.  Take a grinder jar and add soaked rice and split black gram.
4.  Add 1/3 cup of water and grind it into smooth paste.
5.  Take out paste in a big bowl.
6.  Add salt to taste, 3 tbsp of yogurt and mix it well.
7.  Keep it aside for 5-10 minutes.
8.  Heat a tadka pan and add 1 tsp of oil.
9.  Add mustard seeds. When the mustard seeds crackle, add cumin seeds.
10. Add curry leaves then add chopped garlic and green chilli.
11. Add pinch of asafoetida and mix it well.
12. Cook until it turns light golden.
13. Take a batter bowl and add tadka into this batter.
14. Add chopped coriander leaves and mix it well.
15. Turn on the gas and keep the appam pan on gas.
16. Heat the appam pan.
17. Grease the appam pan with oil.
18. Add batter in a pan with help of spoon (don’t fill over).
19. Cook the appam until it turns golden brown on medium flame.
20. When the appam is cooked well, flip it to another side with the help of spoon or wooden stick.
21. Cook the appam on both sides on medium flame.
22. Take out the appam in a plate.
23. Simple and tasty rice appam is ready to eat.
24. Serve the hot rice appam with any type of chutney or tomato ketchup.

<iframe
  width="626"
  height="360"
  src="https://www.youtube.com/embed/jD_tC3pyDVY"
  title="Instant Rice Appam Recipe (राईस अप्पे) | Rice Appam | Healthy Breakfast Recipe"
  frameBorder="0"
  allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture"
  allowFullScreen
></iframe>


Instant Rice Appam Recipe


Kothimbir vadi is a popular Maharashtrian snack. Kothimbar means coriander, which is the main ingredient in this recipe. It is made with lots of coriander leaves and gram flour. It is very tasty and crispy snacks for breakfast or party starter.

## Ingredients

- 2 cups of chopped coriander leaves
- 1 cup gram flour
- 1 tbsp of rice flour
- 1 tbsp of sesame seeds
- 3-4 chopped green chillies
- 1 tbsp ginger garlic paste
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ¼ tsp of dry mango powder
- salt to taste
- Oil for frying

<iframe
  width="626"
  height="360"
  src="https://www.youtube.com/embed/qyMAQeJy5w8"
  title="Kothimbir Vadi Recipe (कोथिंबीर वडी) | Crispy Coriander Fritters | Maharashtrian Breakfast Recipe"
  frameBorder="0"
  allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture"
  allowFullScreen
></iframe>

## Procedure:-

1.  Take a bowl.
2.  Add chopped coriander leaves in a bowl.
3.  Add gram flour, rice flour and mix it well.
4.  Add turmeric powder, dry mango powder, cumin powder, chopped green chilies, sesame seeds, salt to taste and ginger-garlic paste.
5.  Add 1 tsp of oil and mix it well.
6.  Add little amount of water and make a dough.
7.  Turn on the gas.
8.  Add 2 -3 cups of water in the stammer.
9.  Boil the water.
10. Grease the steamer plate with oil.
11. Divide the dough into two portions.
12. Take a portion and make a thick and round roll.
13. Keep the roll in steamer plate.
14. Make all rolls in a similar way.
15. Keep the steamer plate in steamer and close the lid.
16. Steam the rolls on medium flame for 12-15 minutes.
17. Open the lid carefully.
18. Take out the roll in a plate and let it cool down.
19. Cut the roll into small pieces.
20. Heat the oil.
21. Place the coriander pieces in oil
22. Dip fry until it becomes golden brown.
23. Take out the fried fritters on absorbent paper.
24. Serve the coriander fritters with green chutney or tomato ketchup.

Top:-

- You can shallow fry kothimbir vadi (coriander rolls).
- If you don’t like fried kothimbir vadi, you can eat steamed vadi.
- Steamed vadi is also very tasty.


Crispy Coriander Fritters | Maharashtrian Breakfast Recipe

Showing all cutlets-tikki recipes