BEST FOOD RECIPES

One of the most favorite and authentic Gujarati snacks is 'Gotta'. It is also famous in Maharashtra as 'Methi ke Pakode' or 'Methi ke Bhajiye'. Oh, just thinking of gotta brings water in my mouth. Gotta and tea goes very well and if you go to any Gujarati house, this is very common snack they order. The recipe is very simple and it hardly takes 30 mins to make it.



Ingredients:

1 cup chopped fenugreek
2.5 cup lentil flour (besan)
4 tbsp semolina (rava)
1/3 tsp turmeric powder
1/2 tsp chilli powder
salt according to taste
1 tsp sugar (optional)
4 tsp yogurt
1/2 tsp baking soda
2 tbsp hot oil
warm water
Oil for frying

Method:

- Heat oil in pan on medium heat.
1. Mix fenugreek, lentil flour, semolina well.
2. Add spices like turmeric powder, chilli powder, salt, sugar, yogurt and mit it well.
3. Make proper consistency like dumbling with warm water.
4. Add baking soda and mix well.
5. Finally add hot oil and mix it with spoon.
6. With help of spoon , drop small dumblings into oil and turn the dumbling when it is golden brown.

Serve it with tomato ketchup or corriander chutney.

Chakri is spiral spicy snack made from rice or wheat flour. Both of them have equal importance in different state. Wheat chakri is famous in Gujarat and Rice chakli is famous in Kerala and other Southern part of India. It goes very well with tea or cofee. You can make chakri of your own taste and you save lot of bucks by preparing at home. I have never prepared chakri and thought it is very hard, but believe me it take less than 30 mins to make chakri and damn easy!

Ingredients:
2 cups rice flour
1/2 cup udad dal paste
1/4 cup seasame seeds
1/4 tsp baking soda
1/2 tsp ginger paste
1/8 tsp cayenne pepper
salt according to taste
2 tbsp unsalted butter

Oil for deep frying

Method for making chakri:
1. Mix all the dry ingredients
2. Add butter and mix it well.



3. Add water until dough becomes soft and pilable.
4. Lightly grease the sev maker (as shown in picture)and disc that has spiral shape.


5. Place the spiral disc in sev maker and then fill it with dough.
6. Close the sev maker with its spiral lead.
7. Heat the oil on medium heat.



8. On butter paper or greased plate, start making spirals using sev maker. Turn the handle in clockwise direction and dough will start coming out. Move the sev maker in clockwise directions to make spiral of 2 inch diameter.
6. Continue making 7-8 spirals at a time.



7. Carefully lift the spirals from butter paper and deep fry it.
8. When spirals cool down completely store in air tight container



Enjoy!

Lasagna is the originated from Italy. If you got for pure italian lasagna, it has some specifications, but now a days lot of people make variations according to their taste buds and a complete new dish emerges. This Veg Lasagna recipe is very easy to prepare and your vegetarian friends will luv it.

Ingredients:
1 box lasagna sheets
2 tbsp olive oil
1 tsp chilli flakes
2 minced garlic cloves
1 tsp oregano leaves
1 tsp basil leaves
1 chopped onion
1 chopped eggplant
24 ounces crushed tomato can
1 cup sliced mushroom
1/2 cup low-fat ricotta cheese
1 cup mozarella cheese
1/2 cup parmasean cheese

Method:
-Preheat oven at 350 F.

Tomato sauce:
-Heat olive oil in non-stick pan at medium heat.
-Add garlic, oregano and basil leaves in oil.
-Add onion and saute until it turns golden brown.
-Add crushed tomato paste to it and let it boil for 10 mins.
-Cover up with the lid.
-Add salt and chilli flakes according to taste.

Eggplant and Mushroom filling:
-Heat olive oil in non-stick pan at medium heat.
-Add garlic and oregano leaves to it.
-Add finely chopped egg plant and mushroom to it.
-Let it sit on heat for 10-12 mins until egg plant becomes soft.
-Add salt according to taste

Cooking Lasagna sheets:
-Cook Lasagna sheets according to the instructions on the box
-Remove with the pair of tongs and placed it on aluminium foil.
-Dont stack one sheet above another.

Making Veg Lasagna:
-Grease the casserole with oil.
-Apply some tomato sauce at bottom of casserole.
-Arrange pasta sheets side by side.
-On top of pasta sheet apply tomato sauce, followed by egg plant-mushroom filling and cheese mix (mozarella, parmasean, ricotta cheese)
-Repeat the process.
-On top layer apply tomato suace and add olives as toppings, followed by cheese.
-Cover it with aluminium foil
-Bake it at 350 F for 30-40 mins.

Enjoy VEG Lasagna!

Popcorn can be classified either as junky food or heathy food. It depends how it is prepared. Its interesting to see how much popcorn has invaded our life. Either you are watching movie or kids are playing or just a time pass eating item--popcorn comes first either in adult or kid's mind.
I am pening down here most healthy and economically reasonable recipe to make healthy popcorn:

Ingredients:
1 cup maize seeds
3-4 tsp olive oil
1 covered nonstick sauce pan
salt according to taste

Method:
-Turn on the gas and place sauce pan on burner.
-Pour 3-4 tsp olive oil in pan.
-Add salt to oil
-Add maize seeds to oil
-Cover the sauce pan with lid
-Allow the seeds to splutter into popcorn for a while
-Remove it from the burner when the spluttering sounds slows down and turn off the gas burner.

Enjoy your popcorn!

Note: You can get maize seeds for popcorn from Raley's or walmart or any superstore for $1.99/lb. Out of whole packet you can make as many times you want. So cheap!
You can also add butter instead of olive oil for butter popcorn

Spinach stuffed pizza is speciality of Chicago. I was amazed to see an inch of pizza crust filled with spinach stuffing with the topping over it! It tastes so much delicious and believe me it makes you feel full. I should say this is one of my favorite pizza from now. Moreover its very easy to prepare at home.

Ingredients:

Dough:

2 cup wheat flour

2 cup all purpose flour
2 tsp sugar

2 tsp olive oil

salt to taste

1 packet of active yeast

warm water

Spinach filling:

1 cup chopped spinach

1 small chopped onion

1 tsp garlic powder

1 tsp chilli flakes

2 tsp olive oil

salt

1 cup mozarella cheese

1/2 cup parmasene cheese

Pizza topping:

1/2 cup pizza sauce

1 small chopped bell pepper / capsicum

5-6 pieces of pineapple

1/2 cup cheese

Method:

Dough:

1. Mix all the ingredients except water

2. Knead the dough with warm water, enough to make it soft palatable dough.
3. Cover it with the lid.

4. Keep aside for 30-45 mins.

Spinach filling:

1. Heat oil in the saucet pan.

2. Saute onion till it becomes golden brown

3. Add chopped spinach , salt , chilli flakes and garlic powder.

4. Allow the spinach to wilt out completely.

5. Turn off the burner and drain any water, if there.

6. Mix mozrella cheese and parmasean cheese

How to make Chicago style Spinach Stuffed Pizza:

- Preheat the oven at 400 degree F.

1.When the dough has rised to 1/3 off its size, punch it and knead it again.

2. Take 1/3 of dough and roll it into 17" circle using roller stick

3. Place that in a lightly greased bowl.

4. The dough should come up 2" on sides.

5. Fill the dough shell with spinach mixture.

6. Roll out remaining dough into 15" circle and place it on top of the filling.

7. Bind the sides of the dough using little pressure.

8. Place it in oven for 20 mins.

9. See the crust is turning golden brown.

10. Spread the pizza sauce and place all toppings you want on top of the pizza crust.

11. Spinkle some cheese and chilli flakes on it.

12. Let it bake for 6-8 mins.

Your Chicago style Spinach Stuffed Pizza is ready!

Rainy season is on and with that if somebody serves you hot Handvo and a cup of ginger tea. How awesome! I still remember my days when it is drizzling and that particular smell of rainy season tempt you to eat something hot. Just grab a chair and a table in your lobby and having bites of spicy Indian cake (Handvo) and sipping hot tea...Oh! I just miss that days...To patch with loss , I tried to have same moments here.



Ingredients:
2 cup Handvo fl
5- 6 tsp wheat flour
5-6 tbsp oil
2 cup water warm
4-5 tsp yogurt
salt
1 tsp ajwain seeds
1 tsp ginger chilli
1/2turmeric
1 tsp red chilli
jaggery
1/2 tsp bakingsoda
1/2 cup methi leaves
1/2 tsp mustard seeds
1/2 tsp seasame seeds

Method:
In a bowl take wheat flour. To this add 5 tsp oil. Mix it well.
Mix handvo flour to this.
Add yogurt, salt and water to have consistency like slurry.
Place the mixture in tight container for overnight.

Next day to the mixture, add ajwain seeds, ginger-chilli paste, turmeric and red chilli powder, jaggery and salt to taste.
Mix it well.
Add baking soda and mix it well for 2-3 mins.
Finally add finely chopped fenugreek leaves.

Baking Handvo:
Pre-heat oven at 400 degree F.
Grease the tray with oil.
Pour the handvo mixture in this tray.
Gently drop oil on the mixture using spoon in round patterns.
Sprinkle mustard seeds and sesame seeds on this oil surfaced handvo (Instead of sizzling mustard seeds and seasame seeds in oil in different vessel. This method is easy as compare to spreading sizzling oil on handvo mixture).
Cover tray with aluminium foil (Very important step) and bake it for 30 mins at 400 F.
Check in between by inserting knife or spoon in handvo. (If spoon comes out clean means your handvo is baked)
To get crispy cover on handvo, remove aluminium foil and place it for 5-6 mins on broil.
Your handvo is ready to eat!

When I used to come from school many times my mom used to prepare vaghareli roti for me. Many times as a kid I denied eating roti and tend towards having chocolate cream biscuits. So as an alternative my mom used to prepare vaghareli roti for me. I just remembered those days and prepared Vaghareli roti again. Good alternative for kids.

Ingredients:
3 roti
3/4 tsp cumin seeds
3 tsp yogurt
1 chopped green chilli
3/4 tsp turmeric powder and red chilli powder
pinch of asfoetida
salt
1/2 tsp sugar
water

Method:
Make small pieces of roti and soak in water for 30 mins.
Heat oil in pan.
Add cumin seeds, turmeric and red chilli powder, green chilli, asfoetida, curd, salt and 1/2 cup of water.
Let it boil for 2-3 mins.
Add soaked roti pieces with water and 1/2 tsp sugar.
Allow it to boil for 5-10 mins until water is evaporated (Tip: Consistency of this dish will be like maggi).
Your Vaghareli Roti is ready to eat.

In Gujarati food, khicdi - kadhi is most delicious and light food you will get. If you are coming from long trip or vacation, if asked to Gujarati people they will prefer hot khicdi-kadhi and papad.Here is the recipe of famous khicdi.
Ingredients:
2 cup rice
1 cup moon dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
3/4 tsp fennel seeds
1 cinnamon stick
1/2 tsp turmeric powder
1 tsp chilli powder
pinch of asfoetida
1 whole red chilli
3-4 cloves
1/2 cup mix vegetables (optional)
oil for tempering
salt

Method:
Soak rice and dal for an hour in warm water.
Heat oil in pressure cooker.
Add mustard seeds, cumin seeds, fennel seeds, asfoetida, cinnamon, clove, red whole chilli, turmeric and red chilli powder, salt to oil.
Add dal and rice to this tempering.
Add 6 cups of water to this and let it boil for 3-4 mins.
Add 1/2 cup of water.
Close the lid and pressure cook it for 3-4 whistle.
Your Khicdi is ready to eat.

Serve with hot kadhi, ghee, papad and pickle

I can never forget the taste of Hotel Surya's kadhi and Rajdhani's khicdi -kadhi in Vadodara. Gujarati Kadhi goes with lots of dishes like Khicdi, roti, paratha , rice or pulav. I simply love khicdi-kadhi combination with papad and pickle. You can prepare simple kadhi or vegetable kadhi.It is also very healthy food preparation and just take 15 mins to prepare.
Ingredients:
1/2 cup yogurt
2 tsp gram flour /besan
1 stick of cinnamon
2-3 cloves
1 cardamon whole
1 red chilli whole
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp of green chilli and ginger paste
4-5 curry leaves
pinch of asfoetida
salt
jaggery (according to taste)
water

Method:
First of all in vessel take gram flour, yogurt and 1/2 glass of water.
Mix it well with hand blender
Heat oil in pan.
Add cumin seeds, fennel seeds, cardamon, cinnamon, clove, asfoetida, ginger-chilli paste, curry leaves and salt. (Tip:adding salt is very important to let yogurt turn into kadhi and not butter)
Add 1/2 glass of water.
Let it boil for 2-3 mins.
Add yogurt-besan mixture to this.
Mix it well with spatula spoon.
Let it boil for 4-5 mins.
Add water to get consistency like soup.
Finally add jaggery and salt according to taste.
Boil for 7-10 mins and turn off gas.

Serve kadhi with hot khicdi or pulav or roti.

Samosas are my favorite snack. I still remember my childhood days when I used to buy one samosa for 50 paise in India. I simply love the crispy layer of it with spicy masala in there. Oh! I want to run to shop and have it right away! I also remember Vishal's samosa sandwich in Alkapuri.
There are lot of recipes which can be made using Samosa. But as I started gaining some weight, I thought started shredding all kinds of oily food. It is very rightly said, ' Necessity is mother of invention'. How long can you avoid your favorite food. So I made Samosa without deep frying in oil. In other words I baked Samosa in oven. And guess what? I am at winning side. My samosas are simply awesome--crispy layer and spicy masala...Oh! I love it.
Ingredients:

For masala:
5 Medium boiled Potatoes
1/2 cup peas
2 tsp coriander powder
1 tsp crushed green chilli paste
1.5 tsp ginger paste
1/2 tsp coriander seeds
2 tsp crushed peanuts
1/2 tsp sesame seeds
1/2 tsp cumin seeds
1/2 cup green chopped coriander
Mango powder
Salt
oil for sizzling

For Cover:

2 cup all purpose flour (maida)
salt
sugar
oil
baking soda (slight)
5-6 drops lemon juice
cold water for kneading

Method:

For Masala:

In a bowl add mashed potatoes, peas, coriander powder, salt, ginger and chilli paste.
Mix them well.
Heat 2tsp oil in a skillet pan.
Add coriander seeds, crushed peanuts, cumin seeds and sesame seeds to this.
When sizzling is done, remove it from stove and mix it well in potatoes mixture.
Add green coriander, mango powder and salt according to taste.



For Cover:
Mix all ingredients viz., all purpose flour, sugar, salt, baking soda.
Knead well with cold water and lemon juice into soft dough.
Keep a side for 15 mins.

Making of Samosa;
Take small portion of dough and form round ball using your hands
Roll dough ball in 4-5" circle.
Cut it into half using knife
Take semi circle roll and fold into shape of cone.
Fill the potato mixture using spoon.
Seal the opening using some water.

Oven Baked Samosa:
Turn your oven to 400 degree Fahrenheit.
Reduce the temperature to 300 degree Fahrenheit when you keep samosa in oven.
Usual time is 45 mins for perfect crispy samosas to get ready.
In between keep turning sides , so that they dont get burn on one side.

Serve them with mint-coriander chutney and tamarind chutney. Enjoy

In my childhood days, my mom used to prepare methi thepla and use to give with jaggery and clarified butter (ghee). I still remember the taste of spicy and sweet thepla. I was craving for that taste and today the urge for it was at highest. So I decided to make this yummy methi na thepla.
It is good for kids who dont like to eat vegetable. You can mix any vegetable in dough and give them in form of thepla. Thats what my mom used to do for me.

Ingredients:
2 cup wheat flour
1/2 cup lentil flour (besan)
1 cup barley flour
1 sp chopped chillies and ginger paste
1 cup chopped methi (fenugreek)
1 tsp turmeric powder
1 tsp chilli powder
salt
1 tsp sugar
1/2 tsp cumin seeds
oil

Method:

For Dough:
Mix all above flour well.
To this add all above mentioned ingredients. Mix them well with flour.
Add 3 tsp oil to flour, mix it well (This is important for softness of thepla).
Knead the dough with water and keep covered for 30 mins. (dough should be like roti..not to soft nor too hard).

For Methi Thepla:
Make a small bowl of dough and rub in wheat flour.
Try to roll it with roller stick used to make rotis
Make round roti shaped thepla.
Heat the flat skillet on stove
Place thepla on this
Turn to other side when you see small boils on thepla.
Shallow fry both side with 1 tsp oil.
Remove thepla from pan and allow it to cool down.

Serve it with curd, pickle or masala.

How about a having a healthy bowl of salad everyday? There are tons of recipes of salad and in minutes it is prepared, but still we have an excuse of not having it. I thought of having balance diet in terms of nutrition value viz., protein, fat, carbohydrate, sodium salt, calcium, vitamin C and antioxidants, magnesium etc. Just think instead of having protein rich or other rich energy bar, if we have bowl of salad then we are having all mentioned in our diet. Isn't it great?

Ingredients:

1 cup of sprouted moong beans
2 grated carrots
1/2 cup corn
5-6 strawberry
1/2 cup chopped lettuce
2-3 tbsp raisins
1.5 tsp olive oil
2tsp lemon juice
salt

Method:

For Sprouted Moong beans:
Soak moong beans 1/2 cup moong beans in warm water overnight.
Next day morning drain water and transfer moong beans into thin cotton cloth and tie it.
Keep this in closed container in dark for a day (24 hrs).
Open the tie and transfer sprouted moong beans to siever and wash with cold water.
Refrigerate for latter use.

For Salad:
In a bowl , take sprouted moong beans.
Add grated carrot, chopped lettuce, corn, raisins and strawberry to it.

For dressing:
In a bowl take olive oil. To this add lemon juice and salt. Mix it well.
Add dressing just before eating it, otherwise your salad will be spoiled.

Nutritional perspective:
Protein: Sprouted moong beans, corn
Fat: Olive oil, corn
Carbohydrate: Corn
Vitamin C and antioxidants: Straberry, lettuce
Magnesium: Lettuce
Calcium: Raisins

Above mentioned nutrional perspective is best to my knowledge.

.

Paneer Butter Masala is very rich recipe and to get the right taste you need to add right amount of everything. This sunday one of my closed friends was going to visit me. My friend's wife is allergic to tomato. Tomato is also not good for people who have kidney stone problem. My dad has that and he dont consume tomato at all since last 25 years.So makingPaneer Butter Masala without tomato, a big question mark for me?

Finally with one of my friends advice , I replaced tomato with dried mango powder (amchur) and result was simply fabulous. You can see the photo, but still cant say that this recipe is without tomato..


Ingredients:

3 tbsp butter
3 big chopped onions
1 tsp kasthuri methi (dried fenugreek leaves)
1 tbsp garlic-ginger paste
1/2 tsp sugar
1 tsp kitchen king masala
3-4 cloves
3-4 whole cardamon
1 tsp turmeric powder
1.5 tsp red chilli powder
dried mango powder
paneer cubes
milk
salt

Method:

Heat oil in pan. Fry chopped onions till golden brown. Turn off the stove and let it cool down.
Make a smooth paste by adding some water in blender.
Heat butter in another pan. Add sugar with continous stirring (This is very important step, if you want to get taste like hotel)
To this add crushed kasturi methi, clove, cardamon, ginger garlic paste, onion paste, kitchen king masala, turmeric powder, red chilli powder and salt. Allow it to fry for a while.
Add amchur powder according to taste.
With continous stirring, add milk to this very slowly.
Let it boil for 5-7 mins.
Add salt to this.
Finally add paneer cubes to this.

Garnish it with corriander leaves and serve with paratha

Anyone who has visited Ahmedbad will agree with me for bataka vada speciality. Just imagining that yellow crispy crust with potato masala in there, simply brings water in my mouth. Alongwith that some fried chillies, yellow chatni and some onion ...oh, I am feeling a strong urge to eat that right away. It is just simple potato ball , but the way it is prepared it is just awesome..
I tried to make same one at my place and I got the right taste of it...I cant stop eating it. Here is the recipe for it:

Ingredients:
Potato masala

3 big boiled potatos
3/4 tsp garlic powder
1 tsp grated ginger
1/2 tsp mustard seeds
2 tsp green chilli and corriander paste
1/2 tsp turmeric powder
1/2 tsp sugar
raisins
salt
oil

Batter:
1 cup besan (lentil flour)
1 tbsp sooji (rava or semilona )
salt
1/2 ajwain
pinch of turmeric powder
pinch of red chilli powder
water

Method:
Potato Masala:

First of all, mash boiled potatos with smasher.
Heat oil in pan. To this add mustard seeds, allow it to splutter.
Then add turmeric powder, salt, grated ginger, green chilli-corriander paste.
Once all masala is mixed well, add mashed potato in there and mix well.
Add sugar and bit of salt and raisins.
Turn off the stove.
Make small potato bowls of it.

Batter:
Mixing all ingredients as directed above in batter section, allow it to stand for 10 mins.

Frying:
Heat oil in pan and let it come to boil.
Deep potato balls in batter and deep fry potato balls.
Turn them when turned golden brown.

You can serve this with fried chillies, yellow chutni, onion, curd and also use this for vada pav.

My husband tried a really great combination of vegetables. And I must say, it turned out to be one of most awesome dish. You all must try it for sure.

Ingredients:

1 cup cut frozen Indian gourd (Tindora)
1/2 cup frozen peas
1/2 cup frozen corn
1/3 cup frozen cut broccoli
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tsp corriander powder
1/2 tsp sugar
salt
water
oil

Method:
Heat oil in non-stick pan.
Add cumin seeds and let it splutter.
Add turmeric powder, red chilli powder, salt and little water.
Add all vegetables to this and cover it.
Occassionally stir it.
Cook it for 15 -18 mins.
Add sugar, corriander powder to it.
When vegetables are well cooked, you can turn off gas burner.

You can serve this with Indian bread, Roti, Paratha and curd.

One of the most favorite dishes in Punjabi food is Mutter Paneer. I really love the looks, taste and style it is made.

Ingredients:

300 gm Paneer cubed
200 gm Frozen green peas
2 big onion (finely chopped)
1 tsp ginger-garlic paste
1 tsp turmeric powder
1tsp red chilli powder
1 tsp Kitchen King masala
1 tsp butter
1 cup mixed cheese
2 red whole chillies
2 jalapeno
1 stick cardamon
2 tsp corriander powder
2 cup tomato puree
1 tsp cumin seeds
oil
water
salt

Method:
Heat oil in frying pan.
Fry cubed paneer in oil and remove it when it turns golden brown.

In same oil, fry chopped onion till it turns golden brown
Add red whole chilli, cardamon, green chillies, cumin seeds to this.
To above mixture, add tomoto puree
Switch off the stove after 5 min
Let it cool down
Blend it in mixture and make fine puree by adding water.

Heat butter in frying pan.
Add kitchen king masala, ginger-garlic paste, turmeric powder, red chilli powder, salt, corriander powder to it.
After sizzling, add above made masala puree to this.
Add enough water and let it boil for 5 mins,
Add frozen green peas to this.
After 5 mins add cheese and fried cubed paneer to the curry.
After 3-4 mins turn off your stove.

Your Mutter Paneer is ready to serve.

The spicy, yummy ragda patties you get at street roadies. Oh, I still remember having that awesome Ragda Patties at Mumbai. I simply love that!. Lets make same one at home. Here comes the recipe for it.

Ingredients:

Ragda:
2 cups dried green/white peas
2 red dried whole chillies
1 tsp carom seeds (ajwain)
1 tsp sesame seeds
1 tsp cumin seeds
1 onion
1 tsp ginger-garlic paste
1/2 turmeric powder
1 tsp red chilli powder
2-3 small pieces of cardamon
pinch of asfoetida
salt
1 tsp sugar
oil
water (according to consistency)

Method for Ragda:

Soak dried green peas overnight in luke warm water
Next day pressure cook for 3 whistle (it should not turn to soft)
Heat oil in a frying pan.
Add finely chopped onion and let it turn golden brown.
Add ginger-garlic paste, carom seeds, cumin seeds, sesame seeds, dried whole red chilli, asfoetida, turmeric powder, red chilli powder, salt, sugar and finally water.
Let the sizzling come to boiling.
Add boiled green peas to this.
Turn off the stove after 5-8 mins.

Patties:
2-3 big potatos
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp green chilli paste
1/2 tsp sugar
salt
oil

Method for Patties:

Boil the potatos and smashed it.
To this, add cumin seeds, turmeric powder, chilli paste, salt and sugar.
Mix it well.
Make flat round balls of this potato mixture.
Heat the flat skillet and place some oil on the skillet.
Place flat round balls on this and let it turn golden brown.
Turn over and let it turn brown too. (If required you can add some oil)
Your Patties is ready.

Serving tips:
In serving bowl first place ragda, followed by patties, tamarind chutney, lentil noodles (sev) and some finely chopped onion.

Quesadilla means tortilla with melted cheese. Amazing combination of beans, lettuce, tomato, sauce, cheese and it is ready to eat. Very easy to make and need to food preparation for making Quesadilla

Ingredients:

Soft Corn Tortilla
Corn Chips or hard corn tortilla
lettuce
tomato
beans
cheese (sharp or mild cheddar or mixed cheese)
Salsa


Method:
Heat the frying pan on medium heat
Place soft corn Tortilla on this and let it turn slight brown on both side.
Remove it from the pan.
Smashed the beans and make paste by adding some water. To this add salsa according to taste.
On one half of soft corn tortilla, place corn chips or hard corn tortilla , followed by smashed beans paste, finely chopped lettuce and tomato, corn chips, sauce and finally cheese.
Place again back on frying pan, press a little with flat spatula spoon and allow it to turn crispy.
Turn the tortilla very gently on other side to make the outer layer crispy.

Your Quesadilla is ready to eat with some soda. Enjoy!