Sabji Kachori or Club Kachori, a street food

Ingredients: 

Kachori 

Sooji or Semoli - 1 cup
Urad dal flour 1 cup
Oil -1 tbsp
Kala Jeera 1tsp
Salt to taste
Oil for frying 

Potato curry

 

3-4 potatoes (medium sized) boiled
Panch Phoran Masala - Nigella (⅛ tsp) + Fenugreek Seeds (¼ tsp) + Mustard seeds (¼ tsp) + Cumin seeds (¼ tsp) + Fennel (¼ tsp)
Dry fenugreek / methi leaves - 2 tbsp
Turmeric powder - ¼ tsp
Red Chilli powder - ½ tsp
Coriander powder 2 tsp
Mango Powder - ¼ tsp
Garam Masala - ¼ tsp
Salt to taste 

Method: 

Add the ingredients for Kachori in a bowl. Add water and make firm dough.
Do take note that the dough gets a bit sticky, so grease your palm with some oil as required.
Set aside the dough for 20 minutes

Potato curry:

1. Meanwhile chop the boiled potatoes into medium sized cubes. Also take about 1/4 potato and mash it finely.
2. Mix all the spices with about 2 tbsp of water and set aside.
3. Add oil in a pan, once hot add panch poran. Once it splutters add the spice mix and then add washed fenugreek leaves, let it cook for 1-2 minutes till aroma comes.
4. Add chopped potatoes, mix well. Cook
5. Add water, salt to taste and cook until water boils
6. Lastly add garam masala and the mashed potato. 

Frying pooris: 

1. Knead the dough once and then make small pedas( balls) out of it
2. Grease your hand and chakla with some oil and make small pooris about 1.5 inch in diameter and thick (about 1 mm) as in parathas.
3. Deep fry in hot oil (as we do for pooris) untill golden brown on both sides.
4. Serve with hot potato curry. 

Tips:

 

1. Mashing the potatoes and adding it , gives it nice thick gravy texture
2. In case Urad flour is not available, you can soak dal for an hour, drain, grind and use as well.
3. Adding a bit of green chill and ginger in the dough can enhance the taste of pooris
4. Wheat flour can be used instead of refined flour
5. Press the pori with ladle if it floats on top, to puff it. And just try to turn only once. Turing again and again makes it absorb more oil.

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Chiwda: Cornflakes mixture

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Yummy Egg rolls

After so much sweet, chocolates and baking, and getting into these sinful indulgences, i thought of posting these yummy egg rolls, which are indeed more tantalizing to my taste buds. And whose recipe was in my drafts for so so long, just taking its snap was an issue. Whenever I make egg rolls, I just go on making, and they just go on vanishing. And as they are more delicious when eaten piping hot, I couldn't endure my share too to get cold. :-)

Being vegetarians we never had egg at home as kids. The first time i tried it was after college with my friend at a road side stall in a perfect rainy day. And it was love at first bite.. I did  had it many times after that. Now that I am not in india, I miss those road side stalls so so much.

Going by the book, egg roll is referred to a wrap, which is dipped in egg and then deep fried, a variant of spring roll. But the one I make is typical of Kolkata and originates from there itself. The egg roll in Kolkata is similar to Frankie of Mumbai. A "Mexican egg roll", also referred to as burrito, is an egg roll wrap filled with beans, cheese, and, optionally, meat, as well as various peppers and spices. And so are its versions in other parts of the world.

Ingredients:

All purpose flour(Maida) 1 cup

Eggs 3
Green chili 2 or more chopped
Coriander 1 tbsp chopped

Onion 1 medium, chopped finely
Tomato 1 small finely chopped
Capsicum abt 1/2 chopped
Lettuce or cabbage shredded

Oil for shallow frying
Salt to taste
Tomato sauce and green or red chilli sauce

Method:

Add salt to taste to the flour and knead the flour well with required water.
Take a small ping pong sized ball and roll it as thin as possible to about 6 inch diameter chapati's. It makes about 6-7.
Cook on a hot driddle , lightly from both sides( no need to puff them up over direct the flame). Set aside.

Beat the eggs; add salt to taste, chopped chillies and coriander.
Heat one tablespoon of oil in a frying pan and add about half of 1 beaten egg to it, spread it slightly so as to have almost the same diameter as that of chapati.
Place one thin chapati over the half fried omelet and slightly rotate it,pressing from centre to out, so as both the diameters are same, and egg is evenly spread and sticks over whole chapati.
Allow it to cook for about two more minutes.
Slowly with the help of spatula turn it around and cook the other side for a minute and take it out.

Place the chapati on a flat surface with the egg side up.
Apply sauces as per your taste on the egg side.
Add chopped onions, capsicum, lettuce and tomatoes at the centre of the chapati to make the filling.

Roll the chapati tight and cover it with an aluminum foil or kitchen paper.
Serve piping hot.

Tips & Notes:

I do use a non stick pan, so only the first roll need oil, rest can be cooked oil free.
The filling can be varied , as per availablity, I do add Corn, olives, cucumbers too.
Instead of sauces I do prefer home made green coriander chutney.
To make healthier version, I mixed flour with whole grain wheat aata in 1:1 ratio..

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Crunchy and Nutritious Soya Kababs

Few weeks back was watching Sanjeev Kapoor's 'Khana Khanzana' and came across this recipe. Looked nice and healthy too and luckily was having all the ingredients at home, so that evening itself tried them out and they came out really well. All the ingredients were i felt healthy, and were the ones that i wanna add to my diet, and the best thing it's a shallow fried snack, unlike most indian snacks. Healthy ingredients like sago Sabudana or tapioca or pearl sago, soya nuggets and tofu . Do try out, it really taste yum...


Ingredients :

Soya chunks, soaked and drained 2 cups
Onion, finely chopped 1 large
Green chillies, finely chopped 2
Coriander powder1 tsp
Cumin powder 1 tsp
Red chilli powder ½ tsp
Ginger, grated 1 inch
Chaat masala 1 tsp
Dry mango powder (amchur) ¼ tsp
Tofu(extra firm), grated 150 grams
Poha, soaked ½ cup
Sago (sabudana),soaked 3-4 tbsp
Garam masala powder 1 tsp
Fresh coriander leaves, chopped 1 tbsp
Salt to taste
Oil to shallow fry

Method :

Blend soaked soya chunks, onion, green chillies, coriander powder, salt, cumin powder, red chilli powder, ginger, chaat masala powder and amchur powder in a blender.
After that in same blender add tofu and continue to blend for two more minutes.
Transfer the mixture into a bowl, add soaked poha, sabudana, garam masala powder and chopped coriander leaves ; mix well .
Divide the mixture into equal portions and shape them into round kababs.
Heat oil in a shallow frying pan. Gently lower the kebabs in the oil, and shallow fry them till they are golden brown on both the sides.
Drain on absorbent paper.
Serve hot with tomato sauce or green chutney.

Tip:

Breadcrumbs can be used in place of (and also along with) poha.
If you don't like tofu, can add paneer too to it.

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Chilly Gobi Manchurian

Its had been a long time since i made this, though i love it a lot and used to make them quite often when i was back in banglore. Do you know why??, Its because nowadays i'm so obssesd by eating healthy and low oil, or NO oil, that deep frying cauliflower for this reipe, made me aviod it. But then i felt, 'enough of this'. Most of the recipes that tickels ours (atleast mine) taste buds are not so healthy. And then i made them as evening snack,(Yep not as a side dish,which i usually do) and ate a heartful, and then went for a small walk. (going healthy ..)
So here, mine another Indo-Chinese, recipe, apart from the very popular Chilly Paneer.

Ingredients:

1 medium sized cauliflower, cut into florets

For marinade:

2 tbsps maida/all-purpose flour
2 tbsps cornflour
1 tbsp ginger-garlic paste
1 tsp soya sauce
1 tbsp tomato sauce
1 tbsp chilli sauce
Salt to taste
Oil for deep frying

For sauce:

1/2 capsicum sliced
1 onion sliced
1 1/2 tbsps garlic chopped
1/2 tbsp ginger chopped finely
3 4 green chillis slit into 2
1 tbsp oil
2 tbsp soya sauce
1 tbsp chilli sauce
1 tsps vinegar
2 tbsps tomato sauce
1 tsp black pepper powder
salt to taste

To garnish:

1 tbsp finely chopped coriander leaves n spring onions

Method:

Put the cauliflower florets in hot water for about 5 minutes, drain. Mix all the ingredients for marinade with cauliflower and set aside for 2 hours. If you are in hurry can skip the marinade .
Heat oil for deep frying in a heavy bottomed vessel.
Place each floret that is well coated with the marinade into the hot oil. Do not crowd the vessel. Reduce flame to medium and fry till the done i.e, it turns golden brown.
Remove onto absorbent paper and keep aside.
Before and after frying..
Next, heat oil in a large wok, add the chopped garlic and stir fry for a few seconds. Add green chillis and ginger and then add onions. Stir fry .
Then add the sliced capsicum and stir fry for another 3-4 mts. They should retain their crunch.(I have over done this)
Next add all the sauces and cook for about 2 mts.
Add pepper powder and salt to taste.
And lastly add the deep fried gobhi and toss on high flame for 1-2 mts. Turn off heat.
Garnish with the chopped spring onion greens and coriander leaves.

Tips:
If you want to make gravy one, before adding Cauliflower;
Add 2 cups water into it, and then add 1 tbsp cornflour dissolved in cold water. And just before serving add the fried cauliflower into this gravy.

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Sending this to JFI: Cauliflower started by Indira
Along with, Cauliflower bhaji.

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Street Food : Pani Puri

Firstly, wishing all my readers and blogger friends a very Happy New Year 2009. Mostly everyone starts anything new with some sweet only. But for me ,its something spicy (as i don't have a sweet tooth). And my first post for this year is the one that i like the most, our Favourite Indian Chat Pani Poori.
Pani Puri or Puchka or Gol Guppa, is the best street food .This in one of the most popular chaat in India. The taste of Pani and the varoius fillings vary from region to region. Like in Gujrat ,you will get a little sweet, whearas in Kolkata we have them really spicy (tears should come out.. hehe).
Everybody has his/her own recipe for pani puri. But one that i will never forget is the pani puri cart near Madhavan park, Jayanagar, Bangalore.Once we had it there and we were so addicted to it , atleast twice we went to jayanagar, just to have them and come back.I really really miss it so much.
Making them at home really brings back all the memories..(I'm thinking and drooling...)
So here goes the recipe. One more thing,i couldn't take the snap nicely ,as my hubby was standing just behind me,and as soon as i clicked these 2.....they were gone.

Ingredients:

About 40 50 puris’s(store bought or home made)

For the Pani:

3 cups water
1 cup fresh mint leaves
1/2 cup coriander leaves
4 5 green chilli
1 inch ginger(optional)
½ tsp of chilli powder
2 tbsp tamarind pulp
1 tsp black salt
1 tsp roasted cumin powder
1 tsp chaat masala powder
Salt to taste

For the filling:

a)1 cup boiled and mashed potatoes
1 tsp chilli powder
Salt to taste
b)Boondi
c)Moong bean sprouts( Salted)
d)Yogurt
e)Copped onions...
And the list is endless, entirely depends upon yor taste buds.

For Date and Tamarind Chutney:

8 10 deseeded dates
2 tbsp tamarind pulp
1/4 cup jaggery
1 tsp red chilli powder
1 tsp cumin powder
Salt to taste

Method:

For Pani:

Grind together Mint leaves, Coriander Leaves, and Green chillies (also you can add about a inch ginger)in a grinder or hand grinder finely.
Mix all the ingredients for making pani along with this green mix, and cool it in refrigerator or add some ice to it.
Check for the taste and adjust the flavours as necessary.

For Chutney:
Grind all the ingredients, along with little water, to make a thick chutney.

For Filling:
Mix salt n red chilli in potatoes and set aside rest ingredients in separate bowls.

Serving the Puchka’s/Pani Puri’s:

Tap the Puri at the center(on the thin fragile side) lightly to make a small hole in it.
Stuff the puri with about 1 tbsp of the various desired fillings .
Now add 1 big drop of the Tamarind Chutney.(those who like only spicy and not sweet,like me, can avoid adding it)
And finally dip filled puri into the chilled pani and there it goes... the crispy-spicy-sweet puri crushing into your mouth. YUMMY...

Tips:
1) If you find your Puri's a bit soft, don't worry, just microwave them for half a minute, oil will sizzle and they will be hot. Let them cool and they are ready,crispy again.
2) Stir the pani well before dipping the puri's, else as you can see from the snaps too, the spices tend to settle at the bottom.

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Sending this to FIC: YELLOW hosted by sunshinemom at Toungeticklers.
And also to Just for u at Sindi Rasoi.
And also to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!
And to Sunday snacks: Chaat

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Home made Puri's for pani puri

Here is a street food that is wildly popular all over India although it might be called by different names; gol-gappa in Northen India, puchka in Bengal, and pani-puri in Maharashtra. The mere name of it makes me drool. We are so fond of it, but after coming to singapore,we really miss it a lot. Though here too we get Pani puri in resturants, but the real fun is having them in (so called unhygenic) road side carts only.
We tried the Haldiram's and other brands ready packs for it. But the problem was ,the puri's were a bit small and limited and sometimes oil smelled too.
So i thought better to try making them at home, one day before and have a heartful,the next day. So, here goes the puri's.

Ingredients:

1 cup sooji (semolina)
1 tbsp maida
salt to taste

Method:

Take semolina, add salt to taste.
Add a little luke warm water(not much),maida and make a stiff dough
Knead the dough nicely for about 5 7 minutes,taking a few drops of oil in hand.
Let the dough stand for atleast 15 minutes.
Then roll the dough into very very thin sheets(as thin as possible) and cut into rounds with a cutter, or cap of any jars.
Lastly deep fry in low to medium flame.(do not hurry,else it wouldn't be crisp)
It puffs up nicely.
Let them cool fully and then can store in a airtight container.
Use them to serve pani poori.

1 cup sooji yielded about 50+ puri's for me. Mine all puri's puffed well, but wasn't as round as market ones, which is as i believe was because i had used blunt jar caps insted of a proper cutter. Though they nice to taste and very crisp to eat.
If some of your Puri's don't puff nicely, do not worry ,just make Papdi chat out of them and enjoy..

I'll post the recipe for pani ,its chutney as well as its stuffings soon.

UPDATE: Can check the whole spread here.

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Hara Paneer Tikka

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Spicy Chilli Paneer

'PANEER', its such an ingredient, you make anything out of it, it definately shall taste good... And if any guests are coming this is a must. You can have them as a starter or in the main course. This spicy chilli paneer i learned from one of my childhood friend, Vineeta. She loves cooking and was so fast to prepare it, and then it tasted so yumm, that henceforth i always followed her recipe to make this.

You can have it as a starter, or even make gravy for it in no time and have it in your main course.

Ingredients:

200 gm paneer (cottage cheese)
1 tbsp cornflour
2 tbsp Refined flour(maida)
oil for deep frying

For the Sauce:

Oil 2 3 tbsp
Garlic 1 tbsp,chopped coarsely
Green chillies (slit) 3 4
Onion 1 big ,sliced thinly
Soya sauce 2 3 tsp
Tomato sauce 1 tbsp
Chilli sauce 1 tbsp
Capsicum ,cut into strips(optional)
Ajinomotto a pinch(optional)
Black pepper 1 tsp
Salt to taste
Cornflour 1 tsp,dissolved in ½ cup water(without lumps)

Method:

Cut the paneer into half inch cubes.
Make a thick paste of cornflour and refined flour(so as to coat paneer properly)
Coat the paneer cubes with paste and deep fry in hot oil till golden. Keep aside.

For the Sauce:

Heat oil in a pan.
Add garlic, green chillies ,and onions.
Saute till onions are done.
Add capsicum and cook till tender.
Add all the sauces,ajinomotto or salt and pepper.
Add the paneer pieces.
Simmer for few minutes till the sauce coats the paneer pieces.
You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and onion together.


And if you wish to make Gravy one,then before adding paneer...
Add one cup water and bring it to a boil. Mix well.
Add dissolved cornflour,to the sauce, Mix well.
Simmer for few minutes till the sauce begins to boil.
Serve hot.

Tip:
As soya sauce contains salt, so add a bit less salt to the dish.

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I'm sending this spicy indo chinese appetizer to AWED:Chinese ,hosted at Culinarybazaar... whose yum roundup is here now.

And also to Paneer a delicacy hosted by vandana
And also to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!

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Khasta Daal Kachori

I always loved to try some or the other snacks at home, And now i have a good reason to do them too...., The monthly events that take place in the blog world...:) I just browsed something for UP cuisine, and found that main dishes were mostly non vegetarian, so not for me..As par my browsing , what i came to know..

Indian food, especially food from Uttar Pradesh is similar to the cooking patterns of Middle East and Central Asia. Consisting of both non-vegetarian and vegetarian dishes, the most significant influence on this cuisine is Mughali, referencing the cooking techniques used by people back in the days of the Mughal Empire.

Now , what i made was Daal kachori. Earlier too i had posted Raj kachori, but now this is a bit different version. You can have these with Green Chutney ,Tamarind Chutney or any vegetable curry .The leftovers can be soaked in yogurt as a snack,and can be served as we did for Raj kachori as well.

Ingredients:

2 Cups Whole wheat flour (Atta)
2 tbsp. Ghee
Salt to taste
Oil for frying

For the Filling :

½ Cup Moong Dhuli Daal (Split Green Gram)
1 tbsp. Ginger, finely chopped
2-3 Green chillies, finely chopped
A pinch of Asafoetida (Hing)
Salt to taste
½ tsp. Garam masala powder
1 tsp. red chilli powder
½ tsp. Amchur powder
½ tsp Coriander powder
¼ tsp Clove powder
½ tsp Cumin seeds slightly crushed
½ tsp Coriander seeds slightly crushed
½ tsp Fennel seeds, slightly crushed
2 tbsp Coriander leaves,chopped
1 tbsp. Oil

Method:

Make a not too soft dough(as for puri's) using flour, salt, ghee and water.Set aside for atleast half hour.

Wash and rinse the soaked Moong Dal.
Put moistened Dal in a blender, or a processor with minimum possible water. We want a coarse grind, not a fine paste. It should be grainy.
In a pan add oil and add asafoetida, ginger, chillies,all the seeds(cumin, coriander and fennel), salt, then add all dry powders. Saute for few seconds and add the daal. Cook on medium heat to get rid of moisture. The stuffing should be damp and not wet. It should form like a very stiff dough. Remove from heat and allow to cool.



Heat the sufficient oil in a kadai for frying kachoris.
Take the flour dough and divide it into even sized balls and roll into a small poori and put the filling in the center. Gather the edges and seal. Now again roll it like a poori. Make all kachoris in the same manner.
Now add the kachori to the heated oil and fry till golden and crisp
Drain on a paper to remove access oil and serve hot.


Tips:
Don't use oil to substitute for Ghee. This will make the cover to be oily when fried.
Use only cold water to make dough. Warm or hot water will melt the shortening or ghee pre-maturely.
Instead of moong daal , you can use Urad or any another filling ,as per your taste.
The other spices can also be altered ,as per their regional cuisines and taste.
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I'm sending this to SWC: UP Cuisine hosted by Nupur of Cinnamon hut.
And also to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!

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Mini Samosa

After i did my diet plan, for about a week(not even full week), i lost interest in eating sweet food. Actually i lost my interest in eating any kind of spicy or oily food too. Just wanted to have something plain. But noooow...:) ,again all my taste buds are back, and are even more aggressive...haha....

Few days back only i had made veggie cutlets, and then i felt like having samosas. Samosa's are the symbol of indian appetizer all over the world. They are basically fried indian vegetarian ( or non vegetarian too) potato stuffed pastry. While browsing , i saw a very nice link about samosas, can see here. Now, one reason for my temptation was, just today i saw sanjeev kapoor in Zee, making them, and also i had seen them by sanjay thumma a few days back.

One more thing ,i must tell you they came out really very very yummy, much more than my expectations......

For samosa dough:

All purpose flour 3 cups
Oil 3 tbsp
Carom seeds(ajwain) 1/4 tsp
Salt to taste

For the stuffing:

Potatoes 2 boiled and diced
Onion 1 smal, finely chopped
Ginger garlic paste 1 tbsp
Tumeric powder 1/4 tsp
Green chillies 2 3, finely chopped
Coriander leaves, chopped
Cumin powder 1 tsp
Coriander powder 1 tbsp
Red chilli powder 1 tsp
Chat masala 1 tsp (optional)
Cashew nutsand groundnuts 2 tbsp
Cumin seeds 1/2 tsp
salt to taste
Lime juice of 1/2 lime
Oil

Method:

For the dough:
Take the maida, add the ajwain seeds,salt and a bit hot ghee/oil to the maida and mix well so that each flour grain will be coated with the oil. Knead properly to make a stiff dough using lukewarm water and let it rest for 15 to 20 mins.

Potato stuffing:
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies,cashews,groungnuts and turmeric mix well and let cook for few mins.
Add onions and cook untill golden brown.
Then add the red chilli powder,coriander powder and cumin powder,add little water so the masalas don't burn.
Then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.

Samosa:
Take a puri sized ball of dough, and roll it into oval shape.


Cut that oval shape into half,take that half apply water on all edge,take one end bend it in center and taking other end overlap it on the first edge making it a cone(i.e, along the diameter).
Fill the cone with the stuffing and seal the edges to get a triangular shape for the samosa and let it rest on its 2 sides. (i took a snap for this ,but it didn't came out well :( )
Now fry the samosas in the hot oil ,medium low flame (not high, else it 'll turn out oily n soggy) till they turn golden brown.(this step takes time )
Take them out in a paper towel to remove excess oil.
Enjoy the samosas with ur favourite chutney.

Tip:
You can make any stuffing of your choice with any variations. with peas, or other non veggies too, its variations are endless..
Heard that adding ghee instead of oil, while making dough, helps in eliminating the bubbles on the crust.
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Sending this to Cooking for kids :Potato, started by Sharmi of Neivedyam
And to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!
Now here comes my yummy Cabbage rolls,


I'm sending these Mini Samosa's , along with the Cabbage rolls which i made earlier to Monthly Mingle, "Appetizers & Hors'Doeuvres", hosted by Mansi of funnfud, an event started by Meeta of What's For Lunch Honey?

For the recipe of cabbage rolls ,you can check the link here.

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Vegetable cutlets

A few days back , i saw cutlets in some blogs. So i too was tempted to make them. I used to make them quite a number of times few years back, but nowdays due to some of my instinct of not eating deep fried, and be a bit health consious; and some due to my hubby , who always say better shallow fry them, whenever i say of cooking them(though he loves them a lot n then eats tooo :)...)

But finally i did made them. Initially i did tried to shallow fried them n had 1 2 pieces, but naaaaaaaaaah, the shallow fries ones stand nowhere in front of deep fried ones. So i thought its better to eat less, than to compromise with taste..

Here goes its recipe,

Ingredients:

Potato - 300 gm
Bread slices 2 3, edges removed
Carrot - 1 cup, finely chopped
Green peas - ½ cup
Beans - ½ cup, finely chopped
Corn kernels 1/4 cup
Beet root - ½ cup, shredded
Ginger & garlic paste - 3 tsp
Green chillies 4 5
Coriander leaves 2 tbsp
Cumin powder 1 tbsp
salt to taste
oil for frying

bread crumbs to coat

Method:

Boil, peel and mash the potatoes.
Boil carrot, beans and peas,corn .
Dip bread slices in water and then squeeze all the water out, mix in potatoes
Add ginger garlic paste to mashed potatoes.
Add all the mixed vegetables,coriander and green chilli.
Add grated beetroot(it gives such a nice colour) ,cumin powder and salt to taste.
Mix well and shape into cutlets.

Coat with maida paste and bread crumbs.
Deep fry in hot oil. (or can shallow fry too )

Mine shallow fried ones, they were not that bad, good for those who are health consicous.. And the beetroot and ginger gives it such a good taste and look, you simply can't resist them too...


Tips:
Crush the mixed vegetables, specially peas,as they may burst during deep frying.
For healthier version can add more vegetables and reduce potatoes, but do take care for proper binding.
We can also use frozen mixed vegetables, for faster cooking.
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I'm sending this to Monthly Mingle, "Appetizers & Hors'Doeuvres", hosted by Mansi of funnfud, an event started by Meeta of What's For Lunch Honey?
And also to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!

And to Cooking for kids :Potato, started by Sharmi of Neivedyam

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Sooji Dhokla

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Khandavi

Have taken a break this weekend from blogging, to spend full time with my family.Then morning i thought what to post for SWC:Gujrat??, then searched internet, and found this, Khandavi...
Actually earlier also, i tried making khandvi , but that time i didn't had the proper recipe(i think), and it didn't came out well, so with a lot of courage i tried again...:) , and this time .....all went well, and actually its really very easy to make . Yummy snack in just a few minutes...

Ingredients:

Gram Flour/Besan 1 Cup
Buttermilk 2.5 Cups
Turmeric Powder 1/2 tsp
Lemon juice 2 tbsp(optional)
Salt to Taste

For Filling:
Fresh or Thawed Grated Coconut 1/2 Cup
Finely Chopped Cilantro(coriander) 2 tbsp
Grated Ginger 1 tsp
Green Chillies chopped finely 2
Salt to Taste

Seasoning:
Oil 1 tbsp
Mustard Seeds 2 tsp
Sesame seeds 1 tsp.
Asafoetida a pinch
Green chillies(optional)

Method:

Mix Gramflour,buttermilk, turmeric powder,lemon juice, salt and make a smooth paste.
In a bowl, mix coconut, coriander leaves,ginger, green chillies & salt,keep aside.
Grease 3-4 plates and keep it ready
Now in a heavy non stick pan, add batter.
Cook in a medium heat till the mixture does not taste raw, stirring continuously and evenly to avoid lump formation,(consistency of batter should get thick)
When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible(about 1 mm thick) with the back of a large flat spoon.
Use circular outward movements as for dosas. Let it cool for 5 10 minutes.
When cooled, sprinkle the coconut filling evenly on it.
Then with a knief cut into 1" wide strips.



Carefully roll each strip, repeat for all plates.
Place in a serving dish.
Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan.
Add musturd, asafoetida, and chillies.
At last at sesame seeds and immediately pour over rolls.

Serve as it is or with garlic chutney.

Tips:
As mixture cools fast, make khandvi in small quantity at a time.
If you don't want to stir continuously you can cook besan mixture in microwave too.

I'm sending this to SWC:Gujrati cusine hosted by Notyet100 .

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Onion Pakora

Again ,as usual its raining outside,here in singapore.So thought of making the pakoras. Crispy,churnchy and hot.... And here is the recipe


Ingredients:

1 cup Gram Flour Besan
1/4 cup Rice Flour
1 cup big Onion sliced
2 tbsp coriander leaves
1 inch Ginger finely sliced
1/2 tsp baking powder
2 Green chillies
1 tsp jeera
2 tbsp oil or butter
salt to taste
oil for frying..

Method:

Mix the finely sliced onions with all ingredints, except the flours ,with a little oil, keep aside for some time..(so that water of onions is released)
Then mix the onions with flour and add salt to taste
Add very very little water,just enough for the flours to stick to the onions(and not like regular pakoda batter)
Fry the onions in medium heat, separating them a bit, till golden brown.
Serve hot with ketchup or green chutney....

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Aaloo Bonda

Ingredients:

4 large boiled, mashed aloo (potatoes)
2 to 3 green chilies (chopped)
1 onion chopped finely
2 tbsp coriander leaves (finely chopped)
1/2 cup chopped mixed vegetables(carrots,peas,cauliflower..)
1 2 bay leaves
2 3 cloves
1 cinnamon
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp cumin seeds

2 cup gram flour
1 tsp red chilli powder
3 tbsp rice flour
1/2 tsp baking soda(khane ka soda)
oil for frying
salt to taste

Method:

Add salt, chili powder,turmeric, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well
Put 1 tsp oil in a pan, add cumin seeds, bay leaves,cloves and cinnamon , allow it to sputter.
Add chopped onions, fry, then add mixed vegetables and cook for a few minutes,then add potato mix. Cook for 2 3 minutes .
Make small balls of aloo (potato) mixture.



In a bowl take a cup of gram flour,add rice flour, little salt and chilli powder and baking soda to it.
Add little water bit-by-bit and mixing with hand makes a batter (neither too thick nor too lose).



Dip each ball in the batter and deep-fry them till golden brown.
Serve aloo bonda hot with green chutney.
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Sending this to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!

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Cabbage rolls

Got this recipe from chatali, from a forum, tried it n got it quite well. Like mostly all indian snacks this too is deep fried, but can be cooked shallow fried too, tastes equally yumm.
I would specially mention the varoius flavours(spices) added to it , are really mouthwatering, they give such a nice taste and freshness to the snack.

Ingredients:

4 cups cabbage, grated
1/2 cup chopped fresh coriander,
1 cup besan (gram flour)
1/2 cup jowar/ bajra/ ragi mixed or just wholewheat flour ,
1/2 cup semolina,
1.5 tsp chilli powder,
1/2 tsp turmeric powder,
1 tsp sesame seeds,
1 tsp powdered fennel seeds (saunf) ,
1 tsp garam masala powder,
1/2 tsp sugar,
salt to taste,
oil for frying

Method:

Mix all the above ingredients and form a dough by adding very little water at a time ,
If you find the mixture too sticky just oil your palms well and then handle the dough,
You can divide the dough into 2 or 3 portions,

Shape them into elongated logs and place them in an oiled steel vessel .

Steam in the cooker for 15 mnts or steam in microwave steamer for 5 minutes



let the steamed dough cool, After it has cooled completely cut it into slices as thick or thin as you want,

Heat some oil on a tawa(griddle) and shallow fry these pieces (Wadis) or deep fry in hot oil.

Tip: Just in case you add too much water and you cannot form elongated logs simply turn out the batter into an oiled steel vessel ,(as done for making dhoklas) and spread it out evenly.
If u are health consious, can just eat steamed slices, with tempering of oil,mustard seeds, a pinch of asafoetida and sesame seeds
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Sending this to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!

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Moong dal bhajis

Ingredients:

1 cup yellow or green moong dal (washed & soaked for 4 hours)
4-5 green chillies
1 tbsp. coriander finely chopped
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. cumin seeds crushed coarsely
1 Tb saunf
1 inch ginger
2 small onions, chopped finely
salt to taste
oil to deep fry

Method:

Drain soaked dal and wet grind with green chillies n ginger,not too fine, with little water.
Mix in all other ingredients, except oil to deep fry.
Beat well with hand to mix.
Heat oil, drop rounded bhajias, with wet hand or spoon.
Fry on medium till golden.
Serve hot with green chutneys or tomato ketchup.
Picture courtsey Google.

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Sending this to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!

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Raj Kachori

Ingredients:

Dough:
2 cups whole wheat flour,
1 cup suji(semolina),
1 cup besan(gram flour),
500ml Oil,
Salt to taste.

For the filling:
2 cups mix dals(split moong,moth,chana) soaked for 3-4 hours,
500gms potatoes, boiled, peeled and chopped,
500gms curd,
250gms Saltless Bhujiya(Sev),
250gms Mathri,
Black salt and plain salt as per taste,
1 tsp red chilli powder,
1 tsp roasted jeera powder(cumin powder),
Tamarind chutney as per taste.

Method:

In a mixing bowl, mix wheat flour, suji, besan and salt and knead a dough with little water(as for puri's) Heat oil in a kadhai, Roll out big n thick puris and fry at a low flame till the puris turn light golden brown in colour. These puris should be crisp and inflated. In another mixing bowl, mix all the dry ingredients of filling. At the time of serving, puncture each puri, fill it with the dry filling, top with yoghurt, chatni and masala. Sprinkle some bhujiya and serve.

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Paneer Tikka Masala

Ingredients:

Paneer - 200 gms

For the Marinade:

Ginger-garlic paste - 1/2 tspn
chat masala powder - 1/2 tspn
Coriander powder - 1/4 tspn
Jeera Powder - 1/4 tspn
Lal Mirchi powder - 1/2 to 1 tspn
salt to taste
Thick curds - 1 tbspn
Red or Orange Food Color - optional.

For the Gravy:

Ginger -Garlic Paste - 1 tspn
Onions - 2 medium,
Tomato - 3 medium
Cashewnuts - 8 whole nuts
Butter - 2 tspns
oil - 2 tspns
Whole Jeera - 1/2 tspn
Jeera Powder - 1 tspn
Dhaniya Powder - 1 tspn
Kashmiri Chilli powder - 1 to 2 tspn.
Garam Masala powder - 3/4 to 1 tspn.
Kasoori Methi - 1 tspn
salt to taste.
Fresh Coriander Leaves for Garnishing.

Method:

Marinade:

Combine all the ingredients & make a thick paste.
Dice the paneer to larger cubes & coat the paneer evenly.
Set it aside for 45 mins in the refrigerator.
Heat a flat Tava, grease it with oil & place the Marinated Paneer cubes on it & shallow fry till crisp & turn it & cook the same way on the other side also.
(First, it might appear to stick on the Tava, but will later crisp evenly;
Alternatively, u cud grill it in the oven)

Note: Instead of all the above dry masala powder, u cud try 'MDH Tava Fry Masala powder';
If ur using this Masala powder, Mix 2 tspns of the Tava fry Masala powder, with Ginger garlic paste, Kashmiri chilli powder & curds.(This Masala already contains salt, & so adjust accordingly).

Gravy:

Blanch the tomatoes , Peel & keep it aside.
Blend the onions to paste, with the cashew nuts.
Blend the blanched tomatoes seperately.
In a kadai, Heat butter in medium flame & add Jeera to it. Once the Jeera turns golden, add the Onion- Cashew paste & ginger-garlic paste & cook well till the raw smell goes. Then, add all the dry powder(except Kasoori Methi) & cook for 2 mins.
Add tomato puree & cook till the gravy thickens for abt 7 mins to 10 mins in medium flame.
Add the Kasoori methi
Prick the cooked paneer gently once,with a fork in the centre.
Now, slowly add the cooked paneer cubes & cook for abt 3 mins.
Garnish with coriander leaves.
Seve hot.

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