Globus Ideas

Party Starter | Potato nuggets | Potato bites Very easy to make and ideal to serve at parties, the Potato Nuggets is sure to please you with its succulent mouth-feel and pleasant cheesy flavour. A mixture of mashed potatoes and cheese, flavoured elegantly with red chilli flakes, is shaped into nuggets and deep-fried to make this all-time favourite snack. Make sure you refrigerate the mixture for at least half an hour before shaping it. Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins Makes 6 servings Ingredients - 1 1/2 cups boiled and mashed potatoes - 1/2 cup grated processed cheese - 2 tbsp cornflour - 1/2 cup bread crumbs - 1 tbsp dry red chilli flakes (paprika) - salt to taste - oil for deep-frying For Serving - tomato ketchup Watch full video here Recipe - potato nuggets Method 1. Combine all the ingredients in a deep bowl and mix well. 2. Cover with a lid and refrigerate for atleast 30 minutes. 3. Divide the mixture ...

Ingredients - 7 cheese sticks - 2 cups cooked rice - 1/4 cup finely chopped coriander (dhania) - 1/2 cup boiled and mashed potatoes - 1/4 cup cornflour - 1 1/2 tsp dry red chilli flakes (paprika) - 1 tsp dried mixed herbs - salt to taste - bread crumbs for rolling - oil for deep-frying For Serving tomato ketchup Method 1. Mash the rice using a masher in a deep bowl. 2. Add the coriander, potatoes, cornflour, chilli flakes, mixed herbs and salt and mix well using your hands. 3. Divide the mixture into 7 equal portions. 4. Flatten a portion of the potato mixture into a 75 mm. (3") diameter circle and place a cheese stick in the centre. 5. Bring together the edges in the centre to seal the stuffing and roll it into an oval shape. Keep aside. 6. Repeat steps 4 and 5 to make 6 more cheesy rice sticks. 7. Roll them in bread crumbs till they are evenly coated from all the sides. 8. Heat the oil in a deep non-stick kadhai and deep-fry, a few sticks at a...

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd". Today I am sharing a recipe of cauliflower. Following is the recipe for Gobi/ Gobhi Manchurian.. Ingredients For The Cauliflower - 2 1/2 cups cauliflower florets - 1 tbsp ginger-garlic (adrak-lehsun) paste - oil for deep-frying To Be Mixed Into A Smooth Thick Batter (using Approx. 3/4 Cup Of Water) - 1/2 cup plain flour (maida) - 1/4 cup cornflour - freshly ground black pepper (kalimirch) to taste - 1 tsp soy sauce - salt to taste Other Ingredients - 2 tbsp oil - 1 tbsp finely chopped garlic (lehsun) - 1 tsp finely chopped green chillies - 1 tsp ginger (adrak) paste - 2 tsp finely chopped celery , optional - 1 cup chopped spring onions (whites and greens) - 1/2 cup capsicum cubes - 1 tbsp...

Veg Hakka Noodles is an Indo-Chinese preparation that is made by tossing boiled noodles and stir fried vegetables in Chinese sauces. The vegetables give it an enjoyable crunchy texture and the Soy and Chilli sauces give it a distinctive flavor. This dish is very popular across all of India and is often served in Indian Restaurants or in parties. Spicy variations of this are often sold by street vendors as chowmein. Today I am sharing noodles recipe in schezwan sauce. Ingredients - 2 cups boiled hakka noodles - 1/4 cup schezwan sauce - 2 tbsp oil - 1 tsp finely chopped garlic (lehsun) - 1/2 cup sliced into onion cubes - 3/4 cup coloured capsicum sliced into cubes (red , yellow and green) - 1/2 cup diagonally cut and blanched carrot - 1/2 cup cabbage chopped into cubes - 1/2 cup diagonally cut and blanched baby corn - 1/2 tsp soy sauce - 2 tbsp tomato ketchup - salt to taste For The Topping - 1 tbsp chopped fried garlic (lehsun) - 2 tbsp roasted and coarsely crush...

Today we'll learn how to make Poha. Poha or Pohe is a popular Maharashtrian snack and breakfast made with flattened rice, capsicum, tomatoes and onions. You can take vegetables as you want. It is a quick, easy and healthy recipe and  can also be taken to work. It can be had with tea. It is easy snack recipe which gets ready in just few minutes. Ingredients for Poha Poha (पोहा) – 4 cups Onion - 1 big onion finely chopped Tomato - 1 big tomato finely chopped Capsicum - 1 capsicum finely sliced Oil (तेल) – 3 to 4 tbsp Peanuts (मूंगफली)– 1 cup Curry Leaves (करी पत्ता)- 8 to 10 Turmeric Powder (हल्दी पाउडर)- 1 tsp Black Mustard seeds (राई) - 1 tsp Salt(नमक) – 1.5 tsp (or to taste) Step 1 Heat Kadhai and add 3-4 tbsp oil/ghee Step 2 Add Mustard seeds and let it splutter for a while in hot oil Step 3 Add Curry Leaves and Let it heat Step 4 Add Onion, cook for a while and then add capsicum Cook veggies for a while Add Tomatoes Step 5 Add Salt to taste Turme...

Bread pakoda Ingredients 4 slices bread oil for deep-frying For The Aloo Masala 1 cup boiled , peeled and mashed potatoes 2 tsp oil 1/2 tsp mustard seeds ( rai / sarson) 5 to 6 curry leaves (kadi patta) 1/4 cup boiled and coarsely mashed green peas 1/4 tsp turmeric powder (haldi) 1 tsp ginger-green chilli paste 1 tbsp finely chopped coriander (dhania) salt to taste To Be Mixed Into A Smooth Batter (using 1/2 Cup Water) 1 cup besan (bengal gram flour) 1/4 tsp turmeric powder (haldi) 1/2 tsp chilli powder a pinch of asafoetida (hing) salt to taste For Serving meetha chutney teekha chutney sukha lehsun ka chutney Method For the aloo masala 1. Heat the oil in a deep non-stick pan and add the mustard seeds. 2. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. 3. Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for one minute. 4...

Scallions (also known as green onions, spring onions, or salad onions) are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onion. Spring onions have hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable; they are eaten either raw or cooked. The leaves are often chopped into other dishes, in the manner of onions or garlic. Spring Onion Parcels Ingredients For The Pancakes - 1/3 cup cornflour - 1/3 cup plain flour (maida) - 1/3 cup milk - a pinch of salt - 2 tsp oil - melted butter for greasing and cooking For The Stuffing - 2 1/4 cups chopped spring onions whites and greens - 1 tsp finely chopped green chillies - 1 tbsp oil - a pinch of sugar - salt to taste To Be Mixed Into A Smooth Thick Paste - 2 tbsp plain flour (maida) - 3 tbsp water Other Ingredients - oil for deep-frying Method For the...

Dahi bhalle chaat is one of the most refreshing street food in India. Deep-fried urad dal dumplings served dredged in chilled sweet yogurt and delicious chutneys. A good sprinkling of freshly roasted cumin powder just before serving is a must for that robust earthy taste and aroma! Prep Time : 8-10 hour Cook time : 6-10 minutes Serve : 8 Level Of Cooking : Moderate Taste : Tangy Ingredients for Dahi Bhalle Recipe Pinch of asofoetida (Hing) Split Black Gram 3/4 cup Yogurt 4-5 cups Salt to taste Oil to deep fry Sugar 2 tablespoon Chaat Masala Sweet date and tamarind chutney as required Method Step 1 Wash and soak dal in three / four cups of cold water overnight. Drain off excess water the following day. Step 2 Grind dal to a smooth paste. Add salt,  to the batter and whisk for ten minutes. Step 3 Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas  in hing water and soak them in suff...

Hot, spicy, flavorful and delicious mushroom dish made with fresh ground kadhai masala. This dish gets its name “kadhai mushroom” since it is cooked in a kadhai, an Indian wok that exits in most Indian kitchens. The spice powder that is used to cook the mushrooms is the star of this recipe that lends a very unique flavor.  Kadhai mushroom gravy can be served with plain rice, flavored rice, roti, chapathi or plain parathas. This also goes well in a lunch box. The spice powder or masala can be ground ahead and stored in a airtight jar. Ingredients for Kadhai Mushroom 1 capsicum - chopped 2 medium sized onion - chopped 2 medium sized tomato - sliced Few garlic cloves 250 gm mushroom Few coriander leaves 1 tsp cumin seeds 1 tsp turmeric powder 2-3 tsp sabzi masala 2-3 tsp oil or ghee Salt to taste Step 1 Heat kadhai, add 1tsp oil and add mushroom Step 2 Cook till golden brown, add little turmeric powder and little salt Step 3 It will leave some water. After th...