## INGREDIENTS
- 1 cup white unscented rice
- 1 cup grated coconut or dessicated coconut
- 2 tablespoon ghee (clarified butter)/ butter or any cooking oil
- 1/4 teaspoon salt
- A pinch of baking soda.

## PREPARATION
- Wash and soak the rice in a deep vessle for approximately 7-8 hours
- wash the rice again and put in blender
- Add the coconut to the bleder and add 1/2 cup of water
- Make a fine paste, add water to make a pancake like consistency
- Add salt 1/4 teaspoon or according to taste
- Add a pinch of baking soda to the batter and mix well
- Cover the batter and keep it for 2 hours

## STEPS
- Place a pan, preferably kadai on stove 
- Heat it with medium flame
- Grease the surface with ghee or refined oil or ghee with a spoon or brush
- Pour a ladle full of batter in it and cover it with a small lid just to cover our pitha/ pancake and not the full pan.
- Sprinkle water to the edge of the cover so that water can seep into our pitha 
- Cook for 2 minutes
- Remove the lid and gently remove the pitha with a smooth spatula(chances of breaking it are high so be careful)
- Likewise, repeat the same for other loads
- Serve the pithas hot and fresh with cooking cream, milk and sugar combined or individually as you like.

Chitau Pitha

Chitau Pitha is a kind of soft pancake made with rice and coconut. It's a traditional Odia recipe usually made on the occasion of Chitalagi Amavasya.

## INGREDIENTS
- 2 big Tortillas 
- 3 boiled eggs peeled and roughly chopped in big chunks.
- 1 boiled potato peeled and roughly mashed
- 1 small onlion sliced vertically in long and with 1 cm thickness.
- 1/2 medium tomato sliced like mentioned above
- 1/2 teaspoon ginger garlic paste or grated ginger and chopped garlic of the same quantity
- 1 teaspoon chopped green chillies 
- 1/3 teaspoon cumin seeds/ black mustard seeds 
- 2 teaspoons oil 
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- Salt according to taste
- 2 teaspoons tomato ketchup

## STEPS
- In a flat pan, add 1 teaspoon oil
- Add cumin seed/black mustard seeds
- When spultter, add the chopped green chillies, onion, and ginger garlic paste/ crushed to it
- Saute for 2 minutes
- Add trumeric powder and red chilli powder 
- Add roughly mashed boiled potato, sprinkle salt both for potato and eggs at this time
- Add sliced tomato
- Combine all the spices to the mashed potato well
- Sprinkle some Indian meat masala or any curry powder available
- Now, add the chopped boiled eggs and mix well with a smooth hand
- You can add some chopped cilantro at this step and turn off the flame

## FOR THE WRAP
- Heat up a flat pan or tawa 
- Add 1/2 teaspoon oil and brush it to the entire surface area
- Place one store brought Tortilla on it
- When you see some bubbles on the tortilla,flip the sides
- Now brush some litte oil to the other side too
- In 1-2 minutes bothe sides will cooked properly (a big bubbles or few little bubbles visible)

## FINAL STEP
- Place the wrap in flat plate. 
- Add 1 teaspoon tomato ketchup and brush to one entire side of the tortilla
- Place our egg potato mixture in a line viertically in the middle
- Roll the tortillla tightly to make a perfect roll with the mixture inside
- You can put the roll in pre heated Panini press for 1 minutes or serve just like that hot.

Egg roll-1

My instant egg roll is little different from Indian street food style egg rolls. It is prepared in very less time and has a filing of mashed potato and boiled eggs

Instant Roll with Eggs and Potato filling

## INGREDIENTS
- 200gm Paneer(Indian Cottege Cheese) 
- 1/2 Capscicum medium size
- 1 Tomato
- 1 Onion

## FOR MARINATION
- 1 cup Hung Curd
- 1 inch Giner
- 7-8 cloves of Garlic
- 1/2 Teaspoon Kasoori Methi (dried fenugreek leaves)
- 1/2 TeaspoonGaram Masala
- 1 TeaspoonRed Chilli Powder
- 1/2 Teaspoon of Tandoori Masala
- 1 Teaspoon Chat Masala: 1 tsp
- 1-2 Tablespoon Oil
- Salt according to taste
- Green Chutney, coriander leaves for For Garnish/Serving

## COOKING EQUIPMENTS
- 4 wooden skewers

## PREPARATION
- Take 1 cup hung curd in large bowl and whisk it properly.
- Make a fine paste of Ginger and Garlic.
- Chop the Paneer and Vegetables in a bite size cubes.

## STEPS
- Add all the marination ingredients and the hung curd in a mixing bowl
- Mix well. Add Paneer and the veggies (tomato, capsicum and onion)
- Coat the cubes with the mixture with hand properly so all the mixture can properly coats them.
- Keep this marinated paneer in the fridge at least for 1 hour to 3 hours. Better if you can keep it in fridge for overnight as well.
- After a good waiting period take the preparation from fridge.
- Preheat broiler and brush a broiler pan lightly with oil.
- Divide paneer and veggies among skewers (5-6 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across the pan. 
- Broil the paneer and veggies about 4 inches from heat, turning over once, until browned in some spots and just cooked through, It will take not more than 9 to 12 minutes.
- Select grill option and grilled it for 12-15 min till your corner of paneer starts golden and crisp.

## MY TIPS
- You can use wooden skewer as well just keep then in water for 1 hour before using which will prevent to burning skewers.
- Better if you use steel skewers 
- You can add a spoon of  Besan/Gram flour which gives the dish a crunchy texture.
- Serve with some sliced lemon and green chutney

Chicken Tikka

In terms of Indian cooking, tikka means to cubes of paneer or veggies cooked on skewers. It's a very popular dish with a variation called Tikka Masala where there is a sauce/gravy with the chunks.

Paneer Tikka

## INGREDIENTS
-   2 fresh Croissants
-   2 large eggs
-   1 medium sized tomato
-   2 spoons of mayonaise
-   1 spoon of Ghee or oil
-   A little salt and ground black pepper
-   Shreded Mozerella Cheese
-   Sliced avocado (optional)

## STEPS
-   Heat up a pan
-   Add Ghee / butter as per your preference
-   Pan fry the eggs (2 eggs separately) until they are done
-   Sprinkle salt and the ground black pepper on the eggs
-   Make sure to fry the eggs in a slow flame so that they don't dry.
-   Cut the Croissants horizontally half but still not separated entirely.
-   Smear mayonaise on both the ceiling and floor portions of the Croissants.     
-   Place the cooked eggs carefully in both the Croissants.
-   Place one layer of sliced tomatos just top to the egg layer.
-   Place a layer of shredded cheese on the sliced tomatoes layer
-   Now put the Croissants in the pre-heated pan and cover it.
-   And heat the Croissants in a low flame until the cheese melts
-   Croissants sandwiches are ready...eat them before they become soggy.

Egg Croissant

Add these tasty and quick breakfast sandwiches to your day, which are quick to make and fill you with satisfaction.

Egg Croissant Sandwich

## Ingredients
- Leftover bread crushed in a blender - 3 cups
- All purpose flour - 1/2 cup
- Semolina(sooji) -1/2 cup
- Tomato 1
- Olive or any cooking oil - 1 Tablespoon
- Origano 1/2 teaspoon
- Red chilli powder 1 Teaspoon
- Tomato Ketchup- 2 Tablespoons
- garlic cloves -4
- Baking powder - 1/4 teaspoon
- Grated mozerella cheese 1 cup
- Paneer cubes cut in 1/2 inch- 1/2 cup
- Thinly sliced onion- 1/4 cup
- Thinly sliced bellpepper- 1/4 cup
- Frozen or fresh corn kernels- 2 Tablespoons
- - Chilli flakes and Salt according to taste

## Making the Pizza Sauce
- Boil a cup of water and place a medium Tomato there and let it boil for 3 minutes.
- Remove the skin of the tomato
- Add the tomato and 4 garlic cloves to a bleder and make a fine paste
- Heat up a pan and add 1 Tablespoon oil
- Add the tomato paste to the pan
- Add Origano, chilli powder, vegetable seasoning(optional) and a pinch of salt or according to taste
- Add Tomato ketchup now
- Mix well and turn off the heat

## Preparing the pizza base
- In a bowl take the crushed bread crumb, semolina, all purpose flour, baking powder and a pinch of salt
- Add some water and knead well for 5-6 minutes
- When the dough is prepared cover it and keep aside for 20 minutes or more to rise. No harm if you don't want to wait and bake instantly. 
- Divide the dough in 2 equal sized balls
- Roll the first ball into a circle the size you want
- Meanwhile heat up a flat pan
- Place the rolled pizza base gently.
- Wait for 1 minute and flip the sides. At this stage grease a little olive oil to the sides
- Take out from flame and keep aside, covered
- Now roll the second dough ball as the last one but don't cook it

## Steps
- Place the 2nd base (uncooked) on a flat surface
- Add 1/4 cup cheese on top 
- Cover with the cooked base and seal the sides
- Place the filled pizza base to a hot flat pan for 1 minute
- Make sure to keep the uncooked side facing to the bottom
- Grease the top with Pizza sauce
- Add grated Mozerella and other toppings
- Pre-heat the oven at 490 degrees farenheight 
- Gently remove the Pizza from pan and place it in the pre-heated oven (middle rack) for 15-20 minutes, until the cheese melts


Instant Pizza in Oven

This instant Pizza is made with leftover bread, semolina and all purpose flour with the veggie toppings. Its easy to make and really yummy.

## Ingredients
- Noodles 2 nests
- 1/4 cup small diced Paneer 
- 1 medium onion sliced  
- 4-5 garlic cloves finely chopped
- 2-3 Sliced green chillies 
- 1 Teaspoon crushed Black Pepper 
- 1 Teaspoon red chilli powder
- 1 Tablespoon Tomato ketchup 
- 2 Tablespoons Vinegar
- Cooking oil
- 1 packet Maggie Masala
- 1/2 teaspoon Meat Masala
- Salt to taste

## Steps
- Boil water in a deep vessel like a sauce pan
- When Hot add noodles in it  and stir occassionally
- Add a Teaspoon of vegetable oil to the boiling Noodles
- When 80% cooked, drain the water 
- Wash the cooked noodles with cold water and mix a little oil to it preventing them to stick together
- In another large wok or pan add 2 Tablespoons of vegetable oil and heat it up
- Add chopped garlic and saute for 30 seconds, flame should be high
- Add chopped chillies, sliced onion and saute well 2-3 minutes
- Add chopped paneer and toss everything well
- Now, add the Maggie Masala, Meat Masala, Red Chilli Powder but don't burn them
- Add noodles now to the pan and sprinkle salt as per taste
- Mix everything well
- Add 1 Tablespoon vinegar and 1 Tablespoon Tomato ketchup to it
- Saute everything well 
- Garnish with sliced onions, black pepper powder and some coriander leaves (optional)


Instant Veg Chowmein

This Chowmein recipe is little more leaned towards spices and flavors of India than the Traditional Indo-Chinese Noodles.

Veg Chowmein with Paneer

## INGREDIENTS

- 2 medium zucchini about ½ Pound cut into slices as per your choice
- 2 cups of Olive or Canola oil, for frying
- 3/4 cups grated Parmesan cheese
- 3/4 cups all-purpose flour
- 1/2 cups Panko or any breadcrumbs you have
- 1/2 Teaspoon Salt
- 2 large Eggs

## STEPS

- Pour oil into a large frying pan to reach a depth of 2 inches.
- Heat the oil for deep fry and meanwhile prepare other things.
- Beat the eggs with salt and pepper to taste. 
- Combine Parmesan Cheese, Bread crumbs, Salt and Pepper in a flat dish. 
- Working in batches, dredge zucchini in the all purpose flour then dip in eggs and finally dip in bread crumbs. 
  Follow this:
- Flour--> Egg--> Bread Crumbs
- Repeat with remaining slices.  
- Place the zucchini strips on a baking sheet.
- When the oil is hot, put few zucchini sticks into the oil. Don't over crowd the oil.
-  Use a fork to flip them and fry them for 3 minutes until they are golden brown.
- Transfer the fried zucchini to paper towels and drain.
- Arrange the fried zucchini on a platter with cucumber dip or any dip of your choice

Fried Zucchini

Crispy  fried zucchini bites are really amazing and savory.  They are great as a snack, appetizer or even a party dish

Crispy  Fried Zucchini 

## INGREDIENTS

- 4	slices whole wheat bread
- 4 hard boiled Eggs, peeled and coarsely chopped and mashed
- 2-3 Tablespoons Tablespoon	Mayonnaise
- 1 Tablespoon finely chopped Onion
- 1 tablespoon finely chopped Tomato
- 1/3 Teaspoon finely minced Garlic
- Two pinches of Salt
- 1/8 Teaspoon of ground Black Pepper
- 1 Tablespoon Butter or Ghee(clarified butter) 

## STEPS

- Put the Eggs, Salt, Mayonnaise, Pepper, Onion, Tomato, Garlic in bowl and mix well to to make a filling
- Lay 2 bread slices and equally spread over the Egg filling on Each of two breads.
- Cover the spreaded breads with the rest 2 slices 
- Sprinkle a little chilli flakes if you want
- Heat a heavy bottomed pan on low to medium heat
- When hot, place the sanwiches gently and cover the pan lid and put the heat to low
- After 3-4 minutes flip the side and cover again
- After 3-4 minutes, turn of the heat and take out your sandwiches
- Cut either diagnonally or horrizontally and enjoy your Boiled Egg sandwich.

Boiled egg Sandwich

The simple egg sandwich recipe with a little twist to fill you and satisfy your taste buds

Boiled Egg Sandwich

## INGREDIENTS:
- Gnocchi 2 cups
- 1/2 Cup finely chopped Bellpapers
- 1/2 Cup finely chopped Paneer(Indian Cottage cheese)
- 2 tablespoons Butter
- 2 teaspoons Olive oil
- 1 Tablespoon minced Garlic
- 1 Tablespoon finely chopped Onion
- 1 cup Tomatoe paste
- 2 Tablespoon Butter Chicken Sauce
- 1/2 cup tomato sauce
- 1 Tablespoon vegetable seasoning
- 1/2 Teaspoon Cumin powder(optional)
- 1/2 Teaspoon Turmeric powder(optional)
- 2 Tablespoons cooking cream
- 1/2 Teaspoon Kashmiri Chilli powder( it adds a good red color)
- 1/2 Teaspoon Salt or according to taste
- 1/2 Teaspoon Crushed Black Pepper or according to taste
- 1/2 cup grated Mozerella cheese
- 1 Tablespoon chopped Coriander 

## Preparation
- Boil the Gnocchi in a deep vessel as per instruction on pack.
- Drain the water when done and keep the water for use in making our Gnocchi sauce.

## Steps
- Take a heavy bottom pan heatit on low to medium heat. 
- Add the butter and oilive oil to it.
- Add chopped Garlic, chopped Onion 
- Add chopped Bellpepper and chopped Paneer(optional)
- Saute for 4 to 5 minutes on medium heat.
- Add turmeric powder, Kashmiri red chilli powder, Cumin powder, Salt, crushed Black pepper and stir well
- Add the tomato paste and mix well
- Add Butter Chicken sauce and mix well
- If the sauce is getting dry you can add the drained water to it and mix well
- Add cooking cream
- Add grated Mozerella cheese 
- Now add the boiled Gnocchi and mix well with Sauce
- Adjust the consistency by mixing more water(preserved drained water)
- Sprinkle chopped coriander and mix well
- Serve with Garlic Bread 

Gnocchi in Red Sauce

A cheesy and creamy Gnocchi recipe where there is a perfect fusion of Italian and Indian taste. It's quick, easy and a perfect dish for a weekend night or while entertaining Guest.nd ready in just 30 minutes.

Indian Snacks: Quick & Tasty Bites for Any Time of Day | Page 3