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In the Snack Attack section, we have crisp fried pakoras, delicious bhajjis, and mouth-watering Punjabi Chole. In the Succulent Savories section, we have the evergreen shahi chicken korma, kheema masala, and kadai paneer lined up. In the Beverages section, we have the all-time favorite masala chai, the very indulging hot chocolate, and the simple hot cup of coffee.
Now, we are ready to take on the reins from the rains.

  • French fries

    INGREDIENTS

    1. 2 large potatoes
    2. Oil for frying
    3. A teaspoon of salt
    4. One tablespoon corn flour

     

    PREPARATION

    Peel the potatoes and cut them into 1 cm thick longitudinal slices. Soak the sliced potatoes for about half an hour in cold water. Remove from water and dust them with a tablespoon of corn flour. Heat oil (about five tablespoons) in a wok. Deep fry till they turn crisp. Place them on absorbent paper to drain excess oil. Sprinkle a mixture of salt and pepper and serve hot.

  • Raw Banana cutlets

    INGREDIENTS:

    1. 2 raw bananas
    2. 1-2 onions finely chopped
    3. 1-2 green chilly
    4. 1 teaspoon ginger-garlic paste
    5. ½ teaspoon turmeric powder
    6. ½ teaspoon cumin powder
    7. Chickpea flour or corn flour for binding
    8. Two teaspoons grated coconut (optional)
    9. Coriander leaves finely chopped
    10. Salt to taste

     

    PREPARATION:

    Cut the bananas into two and boil in hot water for 10-15 minutes or till they soften. Peel the skin off the bananas and mash them with a spoon or spatula. Add onions, green chilly, ginger-garlic paste, turmeric powder, cumin powder and flour of your choice of about two teaspoons. Further, add the finely chopped coriander leaves, grated coconut and half teaspoon salt and mix gently. Now take a small amount of dough in your hand and flatten it to make small patties. Heat a tablespoon of oil in a pan. Place the patties in the pan and fry for about two to three minutes. Flip them over and fry for about the same time. Remove the cutlets from the pan and serve with tomato or tamarind sauce, or mint chutney.

  • Potato Wafers

    INGREDIENTS

    1. Two large potatoes
    2. Oil for frying
    3. Salt according to taste

     

    PREPARATION

    Peel the potatoes and cut them into wafer thin slices using a slicer. Soak the wafers in saltwater and refrigerate for about an hour. Deep fry the wafers in hot oil. Place them on absorbent paper and drain the excess oil. Serve with a topping of cream sauce and fresh mint leaves.

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