MOONG MASOOR BHAJIYA - LENTIL FRITTERS!!!

 

FRITTERS/BHAJIYAS /PAKORAS: ARE BASICALLY BATTERED VEGGIES OR MEAT AND SPICES AND DEEP FRIED, THEY CAN BE PREPARED SWEET AS WELL AS SAVOURY .

IN INDIA PAKORAS ARE NORMALLY PREPARED WITH ONIONS AND POTATOES  OR OTHER VEGETABLES DIPPED IN SPICED CHICK PEA FLOUR/BESAN AND DEEP FRIED .A VERY COMMON RELISHED STREET FOOD .

THIS SPICED LENTIL FRITTER ARE ALSO CALLED “MOONGODE “  IS CRUNCHY FROM OUTSIDE AND SOFT FROM INSIDE,SERVE IT WITH YOUR CHOICE DIP AND IS A VERY GOOD OPTION FOR TEA TIME SNACK AND ESPECIALLY ENJOYED DURING WINTER  SEASON AND MONSOONS.

RECIPE CARD:

PREPARATION TIME:5-10 MINS

COOKING TIME :15-20 MINS

SERVES:5-6 PERSONS

INGREDIENTS:

• MOONG DAL/SPLIT YELLOW LENTIL- 2 CUPS
• MASOOR DAL/ SPLIT RED LENTIL-1/2 CUP
• WHOLE CUMIN SEEDS/ ZEERA-2 TSP
• ONIONS/PIYAZ-1 BIG ( CHOPPED FINELY)
• GREEN CHILLIES-5-6 no
• CORRIANDER LEAVES-1/2 CUP( CHOPPED)
• GARLIC -3-4 CLOVES 
• SALT TO TASTE.
• OIL FOR DEEP FRYING.

COOKING  METHOD:

1. CLEAN AND WASH THE MOONG DAL AND SOAK OVERNIGHT OR MAXIMUM 5HRS.
2. CLEAN AND WASH THE MASOOR DAL AND SOAK FOR ONLY 10 MINUTES.
3. GRIND GREEN CHILLIES,GARLIC AND CUMIN SEEDS .KEEP ASIDE .
4. GRIND BOTH THE DALS TO A COARSE PASTE.
5. TO THE DAL MIXTURE,ADD GREEN CHILLIES PASTE ,CHOPPED ONIONS AND CORRIANDER LEAVES AND SALT.
6. HEAT OIL FOR DEEP FRYING.
7. DROP SPOONFUL BATTER IN THE OIL.
8. FRY TILL GOLDEN BROWN.
9. SERVE HOT WITH DIP OF YOUR CHOICE. 

VEGAN SPRING ROLLS- WITH ALL THE GOODNESS OF VEGETABLES!!!

 

SPRING ROLLS- THIS CHINESE FRIED APPETIZER IS VERY POPULAR AND ARE MADE IN THE ASIAN CUISINES TOO.

THESE ARE VERY HEALTHY SNACK IF MADE AUTHENTICALLY WRAPPED IN THIN RICE WRAPPERS AND FILLED WITH VEGETABLES OR LEAN PROTEINS WHICH ARE VERY LIGHTLY COOKED.

THEY ARE USUALLY EATEN DURING THE SPRING FESTIVAL WHICH IS THE CHINESE NEW YEAR ,THE ORIGIN OF ITS NAME AND HOLDS GOOD LUCK!!!

RECIPE CARD:

PREPARATION TIME : 40-50 MINS

COOKING TIME :5-10MINS

SERVINGS: 20 ROLLS .

INGREDIENTS:

FOR SPRING ROLL SHEETS:

• ALL PURPOSE FLOUR/MAIDA-250 gms
• SALT TO TASTE
• BAKING SODA - A PINCH 
• WATER TO MAKE A BATTER. 

FOR THE FILLING:

• CARROT/GAJAR-1 NO (CUT IN JULLIENES)
• FRENCH BEANS/HARI PHALLI- 10 no (CUT IN JULLIENES)
• CABBAGE/BANDH GOBHI -1 SMALL ( VERY THINLY SLICED)
• SPRING ONIONS/HARI PIYAZ-5 NO ( FINELY CHOPPED)
• GINGER AND GARLIC PASTE/ADRAK LAHSAN-1TSP
• SOYA SAUCE -2TSP
• RED CHILLI SAUCE -2TSP
• BLACK PEPPER POWDER/KALI MIRCH-1 TSP
• SALT TO TASTE.
• OIL - 1 TSP 
• OIL FOR FRYING.

METHOD :

1. MIX THE FLOUR,SODA,SALT WITH WATER TO MAKE A THIN BATTER,REMOVE 1/4 CUP FROM THE BATTER TO SEAL THE ROLLS BEFORE FRYING .
2. HEAT A NON STICK PAN AND MAKE THIN CREPES. KEEP ASIDE .
3. IN A DEEP PAN PUT A TSP OF OIL SAUTÉ GINGER AND  GARLIC PASTE AND ADD ALL THE VEGETABLES EXCEPT SPRING ONION.
4. ADD THE SOYA SAUCE,RED CHILLI SAUCE,BLACK PEPPER POWDER AND SALT TO TASTE.
5. AND VERY LIGHTLY COOK THE VEGETABLES,THEY SHOULD HAVE THE NATURAL CRUNCH ,ADD THE SPRING ONIONS STIR FOR 2 MINS,SWITCH OFF THE FLAME,COOL AND KEEP ASIDE.
6. TAKE THE PREPARED SHEETS FILL IT WITH THE FILLING , ROLL TIGHTLY AND SEAL IT WITH THE MAIDA BATTER.
7. HEAT OIL FOR DEEP FRYING AND FRY THE ROLLS TILL GOLDEN  BROWN.
8. SERVE HOT WITH KETCHUP.

PAV BHAJI -SPICED MASHED VEGETABLES SERVED WITH BREAD ROLLS!!!

 

PAV BHAJI - THIS POPULAR INDIAN STREET FOOD ORIGINATED IN THE STATE OF MAHARASHTRA,IT IS A MASHED THICK GRAVY OF MIXED VEGETABLES OF ONE’ CHOICE BLENDED WITH SPICES AND SERVED WITH BUTTERED BREAD ROLLS, TYPICALLY SERVED WITH A DOLLOP OF  BUTTER ,CHOPPED ONIONS AND A DASH OF LEMON,YUMMMMM!!!

I MADE THIS WITH READY MIX OF PAV BHAJI SPICES.EASY TO PREPARE AND IF ONE AVOIDS THE BUTTER AND SERVE IT WITH TOASTED MULTIGRAIN BREAD THEN ITS LOW - CALORIE TOO,BUT OCCASIONAL INDULGENCE SHOULD BE ENJOYED MINUS THE GUILT FACTOR!!!

RECIPE CARD:

PREPARATION TIME: 15 MINS

COOKING TIME:25-30 MINS

SERVES:3-4

INGREDIENTS:

• POTATOES/ALOO-2 MEDIUM SIZED( CHOPPED)
• GREEN PEAS/MATAR-1/2 CUP
• CAPSICUM/SHIMLA MIRCH-2 NO ( CHOPPED)
• CAULIFLOWER/GOBHI- SMALL SIZE
• TOMATOES/TAMATAR-2 NO (CHOPPED)
• ONIONS /PIYAZ-1 NO ( CHOPPED)
• GINGER N GARLIC PASTE/ ADRAK LASSAN PASTE -1 TSP
• PAV BHAJI MASALA-3 TBSP
• RED CHILLI POWDER/LAL MIRCH POWDER-1 TSP
• SALT TO TASTE 
• BUTTER -1 TBSP
• OIL -1 TBSP
• BUTTER FOR SERVING AND FRYING THE BREAD ROLLS 
• CHOPPED ONIONS, CORRIANDER AND LEMON FOR GARNISHING.

METHOD:

1. WASH AND CHOP ALL THE VEGETABLES ROUGHLY AND PRESSURE COOK THEM TILL SOFT WITH LITTLE SALT.
2. MASH WHEN COOK ,KEEP ASIDE.I BLENDED WITH A HAND BLENDER.
3. IN A PAN PUT OIL AND BUTTER AND CHOPPED ONIONS SAUTÉ ONIONS FOR 4-5 MINS.
4. ADD GINGER AND GARLIC PASTE AND TOMATOES AND RED CHILLI POWDER, PAV BHAJI MASALA AND SALT ,COOK TILL THE TOMATOES TURN PULPY AND SPICES ARE COOKED .
5. ADD THE MASHED VEGETABLES AND COOK FOR 5 MINS.
6. ADD 1/2 CUP OF WATER ,STIR AND ADD BUTTER MIX WELL .
7. TOAST THE BREAD ROLLS / PAV IN BUTTER .
8. SERVE THE VEG BHAJI TOPPED WITH CHOPPED ONIONS,CORRIANDER,LEMON SLICE AND DOLLOP OF BUTTER ..
9. ENJOYYY!!!
   
   
   

PESTO SANDWICH !!!

 PESTO IS AN UNCOOKED SAUCE MADE FROM FRESH BASIL LEAVES,PINE NUTS,GARLIC,GREEN PEPPER AND GROUND WITH OLIVE OIL,PESTO IS AN ITALIAN WORD FOR POUNDED,IT WAS MADE BY POUNDING IN A MORTAR AND PESTLE ORIGINATING IN GENOA THE CAPITAL CITY OF LIGURIA,ITALY.

IT CAN BE SERVED AS A DIP AS A SIDE DISH AND ALSO A MAIN INGREDIENT IN COOKING VARIOUS DISHES LIKE PESTO NOODLES, CHICKEN IN PESTO SAUCE. 

THIS REFRESHING SANDWICH IS LIGHT AND VERY EASY TO MAKE , I USED MARKET BOUGHT PESTO SAUCE.

RECIPE CARD:

PREPARATION TIME:5 MINS

COOKING TIME :2-3 MINS

SERVES:1-2PERSONS

INGREDIENTS:

• BREAD SLICES( BROWN/WHITE/MULTIGRAIN): 6 SLICES(CORNERS REMOVED)
• PESTO SAUCE-3 TSP
• BUTTER-2 TSP
• TOMATOES-2 NO
• BLACK PEPPER POWDER-1/4 TSP
• SALT FOR SPRINKLING

METHOD:

• REMOVE THE BREAD CORNERS.
• CUT THE TOMATOES IN THIN SLICES AND GRILL THEM IN A PAN FOR 2-3 MINS.
• BUTTER THE SLICE, SPREAD PESTO SAUCE EVENLY.
• ARRANGE THE TOMATO SLICES,SPRINKLE PEPPER POWDER AND SALT  AND COVER WITH ANOTHER SLICE.
• SERVE 
  
  
  

SPROUTS SALAD -MUNG AND CHANA MATKI!!!

 SPROUTS- are shoots formed  of germination of seeds by natural process. They are high in fibre,proteins and low in calories thus very good for weight watchers,good for heart and help in lowering elevated blood sugar and cholesterol levels.

Sprouting requires warm and moist conditions to grow  which is ideal for the rapid growth of bacteria thus carry a risk of food borne illnesses if contaminated,thus special care should be followed while washing and always parboil to kill any bacteria in it.

This is a very simple,light salad recipe.

RECIPE CARD: 

PREPARATION TIME:5 MINS.

COOKING TIME:10 MINS 

SERVES:2-3 PERSONS

INGREDIENTS:

• Mung/Green gram sprouts- 1cup
• Chana/Black gram sprouts- 1cup
• Onion-1 no(finely chopped)
• Tomato-1 no(finely chopped)
• Corriander /Dhanya leaves-3 tbsp chopped
• Red chilli powder-1/2 tsp
• Hot and sweet tomato sauce-1 tbsp
• Salt to taste

METHOD:

1. Cook the sprouts in 1 cup of water-Drain th excess water and put in a bowl
   
   
   
   
   
2. Add chopped onions,tomatoes and corriander leaves.
3. Add the rec chilli powder,salt and sauce.
4. Mix well.
5. Serve

POTATO AND CHICKEN CROQUETTES!!!

 

Croquettes-This is a great finger food with the main ingredient being potatoes combined with any meat or vegetables shaped in to patty and  normally deep fried but you can even bake it or shallow fry it.They are usually oblong in shape but one can give it any shape they want.

RECIPE CARD:
Cooking time:30mins
Preparation time:30mins
Serves-6 -8 persons

Ingredients:

• Chicken mince-500gms
• Potatoes/aloo- 1 kg
• Corriander leaves/dhanya/kotmir-1/2 cup chopped
• Black pepper powder-1tsp
• Red chilli  powder/lal mirch powder-1tsp
• Green chillies/hari mirch-chopped- 3-4 no
• Whole spice powder/garam masala-1/2 tsp
• Ginger paste/adrak paste-1 tsp
• Garlic paste/lehsun paste- 1tsp
• Turmeric powder/haldi-1/2 tsp
• Eggs - 2 ( If  one doesnt want to use eggs then add 2tbp of cornflour to the potato mixture)(I dint use eggs)
• Salt to taste
• Oil for shallow frying.

Cooking method:

• Pressure cook or boil  the potatoes till soft ,when cool mash them finely,Add corriander leaves,black pepper powder and salt(Add cornflour also if one doesnt want to use eggs).keep aside

Note:after the potatoes are cooked remove immediately from water else they will become sticky and you cant shape them.

• In a pan put 1 tsp oil Add chicken mince,ginger paste,garlic paste,red chilly powder,garam masala,hari mirch,turmeric powder and salt and cook till the mixture is cooked thoroughly and dry.cool.
  
  
  
• Beat the eggs with a pinch of salt.keep aside.
• To make the patties take a small round of the potato mixture,flatten and fill with chicken mince and  cover them nicely and flatten them.
  
  
  
• In a pan warm the oil,dip each patty in  eggs mixture and shallow fry them till golden brown on both sides.
• Serve hot and enjoy.

HAWAIIAN PINEAPPLE SALAD !!!

Salads the "Protective Foods" are a combination of raw vegetables,fruits,greens,different kinds of meat,beans,nuts,etc along with various dressings  to add flavour.Its a variation of a cold starter in a menu alternatively a well prepared salad is complete meal in itself enhancing it by adding some lean cut meats and nuts.There can be many varieties of salads,just toss in your favourite ingredients and enjoy the innumerable benefits that comes along with them.We all need atleast 5 helpings of fruits and vegetables per day so what best way to meet these needs.It has become the choice food for the nutritionally conscious.They are loaded with vitamins,antioxidants,fibre,minerals,enzymes,etc.The volume it adds to your meal reduces the calorie intake excellent for weight watchers.. aids in digestion with its fibre content..super refreshing and super nutritious..A Very Heart Healthy dish!!

RECIPE CARD:
Preparation Time: 15 mins
Serves- 1-2persons


Ingredients:

• Iceberb lettuce (shredded)-1 cup
• Dark green lettuce(shredded)-1cup
• Pineapple (chopped)- 1cup
• Sweet Corn- 1/4 cup
• Black Olives-4-5
• Carrot(chopped)- 1/4 cup
• Cucumber(chopped)- 1/4 cup

Dressing:

• Olive Oil- 2tsp
• Vinegar- 2 tsp
• Honey-1/2tsp
• White Pepper powder-1/2 tsp
• Salt to taste

Method:

•  Mix all the ingredients for dressing.Keep it aside
• Take a serving plate or bowl mix all the salad ingredients in it well.
• Drizzle the prepared dressing on top of it and keep it in the fridge for a 2-3 mins and serve chilled.

 

CHICKPEA SALAD - WITH COLORED BELL PEPPERS!!!

 The basic requirement of any good salad is that the ingredients used are fresh and healthy and they should serve the main purpose that is  providing the nourishment in a healthy way,not making it too spicy and oily.Just toss in your favourite ingredients and have it that is the beauty of salads.
This Chickpea salad is very filling  full of carbohydrates,fibre and proteins and the colored peppers excellent sources of vitamin C and vitamin A -both very powerful antioxidants.A great combination.
 

RECIPE CARD:

 Preparation time:10mins
Serves-2

Ingredients:

• Chickpeas/Kabuli chana-1cup(boiled)
• Bell peppers(red,green,yellow-chopped)-1/2cup
• Lime juice- 2tsp
• Chat masala powder-1/2tsp
• Tomato ketchup-1tsp
• Black pepper powder- 1/2tsp
• Olive oil- 1tsp
• Salt to taste.

Method:

• Soak the chickpeas in water overnight.
• Pressure cook or cook them till soft.(Not very soft it should have a nutty texture to it).keep aside.
• In a bowl mix all the ingredients well in a bowl.
• Ready to serve.

DAHI WADA/BHALLE- FRIED LENTIL DUMPLING IN YOGURT!!!

Dahi wada is a cold appetizer popular in North India..There are two versions of it one the sweeter one and the another spicy one.The sweet Dahi wadas are popular in the states of Maharashtra and Gujarat where as the spicy dahi wadas are prepared in South India.

Dahi wadas are prepared of  fried black gram  dumpling and then soaked in curd.Simple and exotic.

Heres the recipe to make the Basic wada:

Cooking time:20mins

Preparation time:15mins.

Serves:6 persons

Ingredients:

• Split Black gram/urad dal-1 cup
• Ginger and garlic paste-1/2tsp
• Salt-1/2tsp. 
• Baking soda- a pinch
• Oil for frying.

Cooking method:

• Wash and soak the dal for atleast 2-3hrs in water.
• Drain all the water from the dal and grind it to a  paste adding  little water.The paste should not be watery,it should be a thick paste.
• Add salt, ginger and garlic paste,baking soda mix well,beat the batter for 2-3 minutes and keep aside.
• Heat oil for frying.
• When the oil is hot put small dumplings of the battter and fry till golden brown.remove and keep aside.
• Take a bowl add luke warm water and put the fried dumplings and soak them for 5-6minutes.
• Lightly press each ball to take out all excess water.The wadas are now ready.You can make sweeter ones or the spicy ones with it.Heres how:

For the Sweet dahi wadas:

Ingredients:

• Curd-3cups(not sour)
• Sugar-5 tsps
• Salt- 2pinches.
• Red chilly powder/lal mirch-1/2tsp
• Cumin powder/Zeera powder-1/2tsp
• Wadas as prepared above

Method:

• Beat the curd with the sugar,1/2cup of water and salt till smooth.
• Now for serving put the wadas in the serving dish pour the beaten curd over them and sprinkle red chilly powder and cumin powder.
• Serve it with Tamarind dip/chutney.

For The Spicy Dahi wadas:

Ingredients:

• Curd-3cups.
• Green chilly-2no
• Ginger and garlic paste-1tsp
• Salt-1tsp or more according to taste.
• Corriander leaves/dhanya/kotmir-2tbsp.
• Cumin seeds/Zeera-1/2 tsp
• Mustard seeds/Rai-1/2tsp
• Whole red chilly-2no
• Oil-2tsps.
• Wadas as prepared above.

Cooking method:

• Grind the green chilly with 1/2 cup of curd,1tbsp corriander leaves and salt to a fine paste.Mix this in rest of the curd add ginger and garlic paste and  beat the curd to a smooth paste.
• In a serving dish put the wadas and pour this curd mixture over them.keep aside
• In a small pan  heat oil add cumin seeds,mustard seeds and red chilly and let them splutter add this on the wada and curd mixture.
• Ready to serve.

 

POHA - FLATTENED RICE WITH POTATOES AND PEANUTS!!!

 

Poha -Rice flattened into light dry flakes.Poha or Pauwa in Hindi, Pohe in Marathi.Pohe (Maharashtrian) is a speciality of Western India particularly, Maharashtra.It is usually had for breakfast or served as a tea-time snack.Poha serves as a light meal.Poha is a good source of carbohydrates. It is also high in fibre and rich in protein.There are two kinds of poha:

1. Thick-poha- is mostly used to make breakfast dishes.
2. Thin-poha-is usually used to make "chiwda"or other savouries.

Brown-Poha nutritional wise is higher than white-poha as the fibre content is higher.It can be prepared with potatoes called "Batata-poha" or onions called "Kanda-poha". I made "KANDA-BATATA POHA"

RECIPE CARD:

Cooking time: 8-10mins
Preparation time: 10mins
Serves- 2persons.

Ingredients:

• Poha(thick)-1cup
• Onion(chopped)- 1(medium-size).
• Green chillies(chopped)- 3-4no
• Corriander leaves(chopped)- 2tbsp
• Turmeric powder/haldi- 1/4tsp 
• Lemon juice- 1tsp  
• Sugar- 1/4tsp   
• Grated Fresh coconut- 1tbsp (optional)
• Peanuts(roasted)- 2 tbsp
• Whole Cumin seeds- 1/2tsp
• Curry leaves- 5-6
• Potatoes- 1big(cut in small cubes)
• Oil- 2-3  tbsp
• Salt to taste. 

Method:

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain. 

Note:Never keep the poha in water and wash.Always in a sieve else they will become very soft and stick together.

• Add the salt, sugar, turmeric powder and salt to the poha and mix well.Keep aside.
• Heat oil add potato cubes and fry till cooked  and nice brown.Remove,sprinkle with salt and keep aside.
• In the same pan and the remaining oil add Cumin seeds let it splutter and then add Onion,green chilli,curry leaves and peanuts and fry for 2-3 mins.
• Add the mixed poha and potatoes and stir gently.Sprinkle 2tsp water.
• Cover and cook on low flame  for 3-4 minutes, stirring in between.
• Sprinkle coconut,lemon juice and chopped coriander.
• Serve hot.

SABUDANA WADA- SAGO DUMPLINGS WITH POTATO!!!

 Sabudana Wada a part of Maharashtrian cuisine,This snack is consumed for breakfast or at tea time.These light and puffy dumplings are very relished and served with Curd-cucumber dip.Sago also known as tapioca pearls is low in calories and high in carbohydrates to boost your energy and for this reason ,Sago dishes are very widely used to break the fasts.

RECIPE CARD:

Cooking Time: 15mins
Preparation time: 10mins
Yields: 6

Ingredients:

• Sago/Sabudana- 1cup
• Potatoes- 2(medium-size)
• Ground-nuts- 1/4cup
• Green chillies(chopped)- 2
• Corn starch/Corn flour-2tsp
• Black pepper powder- 1/2tsp
• Whole Cumin/Zeera-1tsp
• Curry leaves/Curry patta(chopped)- 5-6
• Corriander leaves/dhanya(chopped)- 1/4cup
• Sugar-1/4tsp.
• Salt to taste
• Cashewnuts/kaju- 6
• Oil for deep frying.

Cooking Directions:

•  Wash and soak the sabudana in water for just 5 minutes,then completely drain the water and keep it covered for atleast 4hrs or overnight maximum up to 8hrs.Sago will  nicely swell up after soaking in the water.
•  Boil the potatoes when cool,mash them and keep aside.
•  Dry roast the Groundnuts for 5mins in a pan,remove the skin.and make a very coarse powder.
•  Now mix all the ingredients except oil,make balls and flatten them.Press a cashewnut lightly in centre.
• Heat oil and deep fry them till golden brown.
• Serve hot with ketchup or Curd-Cucumber.

MASALA DOSA - A SOUTH INDIAN DELIGHT!!!

 

DOSA - a crispy crepe made of rice and lentils wetground mixture which is  fermented first and then cooked,The fermentation is caused by air-born wild yeast  and not by using yeast or any leavening agent like baking soda or baking powder.The batter is spread out in a circular motion on a non stick pan usually to form a thin crepe and served with coconut chutney,sambhar and  dry potato curry.

This dish forms the most delightful part of South-Indian cuisine and is consumed for breakfast or as a snack.They are variants to this like Masala dosa,Mysore dosa,Paper dosa,Plain dosa,Rawa dosa,Pesarattu,Moong dal dosa and so on.

RECIPE CARD:

Cooking Time : 20 min.

Fermenting Time : 7-8 hours.
Preparation Time : 10 min.
Soaking Time : 4-5 hours
Yields:10 dosas

Ingredients:

• Raw rice- 1 1/4cup
• Split black gram/urad dal- 1/4cup
• Split Bengal Gram/chana dal- 1/4cup
• Fenugreek seeds/methi dana- 1 tsp
• Salt to taste
• Cooking oil as required.

Cooking method:

• Wash the raw rice,urad dal,chana dal and fenugreek seeds.Soak in water for   4-5 hrs.
• Grind to a smooth but little coarse paste with a little water.Cover and keep aside for at least 7-8 hours.

Tips:

1. If the batter is ground to a very smooth paste the dosas turn out to be soft ,a little coarse paste will give the dosas the crispness.
2. Heat a non-stick tava and grease it very lightly with oil.When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook only on one side.
   
   
   
3. Pour a little oil along the edges while cooking.
4. When crisp, fold over and serve hot. 
   
   
   
5. Serve with coconut chutney,SAMBHAR,potato masala.
   
   
   

KOFTAS - MEAT BALLS WITH HERBS AND SPICES!!!

 

KOFTAS-are very middle-eastern dish made with meat which is ground and spices and herbs added to it and shaped in to balls and then fried.The meat used can be of lamb,beef,chicken  and fish.There can be many variations of it  can be made with vegetables also for vegatarians.

These Koftas can be put in various gravies and rice dishes or can be just eaten with naans.
Heres the recipe for basic koftas which you can use in gravies and any dish.

RECIPE CARD:

Cooking time:30mins
Preparation time:20mins
Serves:4-5

Ingredients:

• Lamb meat(finely ground)-500gms
• Ginger paste-1tsp
• Chickpea flour/Besan- 3 tbsp(dry roasted)
• Garlic paste- 1tsp
• Red chilli powder-1tsp
• Green chillies(chopped)- 4no
• Turmeric powder/Haldi- 1/4tsp
• Garam masala powder- 1tsp
• Onions(chopped)- 1no
• Corriander leaves/kotmir/dhanya(chopped)- 1/4cup
• Mint leaves/Pudina(chopped)- 1/4tsp
• Salt to taste
• Oil for shallow frying

Cooking method:

• Wash the meat and put in a strainer,squeeze out all the excess water else the koftas wont bind and break while shaping in to balls.
• Add all the ingredients except oil.Mix well.
• Shape in to balls or any desired shapes.
  
  
  
• Now you can either steam the koftas first and then fry or directly fry them.
• For steaming arrange the koftas on a steamer and steam for 15 mins.
• For frying put oil in a pan and heat it and fry the koftas till golden brown on both sides.
• Serve hot.
  
  
  

SESAME SQUARES!!!

 

These delectable squares can be had for breakfast or as a snack anytime,good source of carbohydrates to give a quick boost to the energy level,make in any desired shapes and sizes and the result will be liked by all especially children.Try it out!!!

Cooking time:30mins
Preparation time:10mins
Serves: 2-3persons

Ingredients:

• Whole wheat bread-4 slices
• Butter/Margarine-1tsp
• Potato-2(large size)
• Carrot(grated)- 1/4cup
• Tomato ketchup- 1tbsp
• Green Chillies(chopped)- 2no
• Lemon juice- 1tsp
• Corriander leaves(chopped)- 1/4cup
• Sesame seeds-1tsp
• Salt to taste
• Oil- 1tsp

Cooking Method:

• Boil potatoes.when cool peel the skin and mash them fine.
• Dry roast the sesame seeds on medium flame for about 5mins.
• Add carrot,tomato ketchup,green chillies,lemon juice,salt and  corriander leaves to the mashed potatoes.
• Take a pan heat oil and put this potato mixture and saute for 5 mins.Keep aside.
• Butter the slices lightly and cut the bread slice in to four pieces.
• Now you can toast these squares on a pan till crisp,I used electric sandwich maker,I put these squares for 10 mins in it,they came out nice crisp.
• Now put cleanly the potato mixture on these squares and sprinkle sesame seeds on them.
• Serve with tomato ketchup.
  
  
  

KHAMMAN DHOKLA-STEAMED SAVOURY CAKE OF GRAM FLOUR AND SPICES!!!

 

A very healthy vegetarian "Gujarati Snack" which is quick and made instantly.

   INGREDIENTS:

• 1.5 cups besan/gram flour
• 3 tsp ginger-green chilies paste
• 2 pinches of turmeric powder
• 1 tsp salt or as per taste
• 2 tsp eno or fruit salt or ½ tsp baking soda.
• 1 tsp lime juice
• 1/4 tsp of asafoetida
• 1 cup water or add as required to make a thick yet flowing batter.

 FOR TEMPERING:

• 2 tbsp oil
• 1 tsp mustard seeds
• ⅓ cup water
• 1 tsp white sesame seeds
• 1 green chili, chopped
• 1 tsp lime juice
• 2 tsp sugar

  METHOD:

•   Mix all the ingredients except eno to make a smooth batter.
•   Keep it aside for 5 minutes.
•   Meanwhile grease the steamer dish and keep water  for boiling in the         steamer,quantity of water depends upn the size of the steamer ...a medium sized  steamer will use 4cups of water.
•   Add the eno to the mixture stir evenly and quickly.
•   Put in the greased pan and now it is ready to be steamed.
•  Put the pan in the steamer ...the water has to be boiling.Steam for about 15-20              minutes...check in between.
•     Insert a toothpick,if it comes out clean.It is done...When cool cut in squares.
  
  
  
•   FOR TEMPERING:                                                                                                                   

1. Heat the oil in a small pan put mustard seeds and allow to crackle.
2.   Add sesame seeds and chopped green chillies and saute ,do not let it over brown else it will give a bitter taste.
3.   Add water and when it comes to a boil add the sugar,let it dissolve and then pour this over the steamed cake .
4.  Garnish with chopped corriander and coconut(optional). 
   
   
   

BOONDI RAITA - SWEET AND SAVOURY YOGURT DELIGHT WITH PINEAPPLE!!!

BOONDI- A Rajastani sweet and savoury snack made from gram flour.This is available in all groceries easily which is the main ingredientof our dish.

SERVES: 2 PERSONS
PREPARATION TIME: 5 MINS.

INGREDIENTS:

• YOGURT- 100GMS
• PINEAPPLE - 1 SLICE(CHOPPED)
• BOONDI - 4TBSP
• SUGAR - 2TSP
• SALT TO TASTE.

METHOD:

1. WHISK THE YOUGURT ADDING 2TBSP WATER  WITH SUGAR AND SALT,MIX WELL.
2. ADD THE PINE APPLE PIECES AND HALF OF THE BOONDI.
3. JUST BEFORE SERVING ADD THE REST BOONDI ON TOP ,THIS WAY THE BOONDI STAYS CRISPY.
4. SPRINKLE RED CHILLI POWDER AND CUMIN POWDER(OPTIONAL).
5. SERVE CHILLED OR AT ROOM TEMPERATURE.

 

IDLI - THE LOVE OF SOUTH INDIA!!!

 IDLI-These are steamed cakes of rice/cream of rice and lentils mostly split husked black gram.The ingredients are first soaked for atleast 5-6 hrs and then ground to a smooth batter and ferrmented 7-8hrs to give a airy,spongy and fluffy batter and finally steamed.It is served along with Sambhar and chutneys.

These  are mostly consumed for breakfast,a very healthy way to start your day packed with proteins,carbohydrates and less in fats.They are also gluten free and easy to digest.

Heres therecipe:
Cooking time: 15-20mins.
Preparation time:15mins
Yields: 40 idlis.

Ingredients:

• Cream of rice/idli rawa-4 cups
• Split husked black gram/Mash ki dal/Urad dal-2cups
• Salt to taste.

Cooking method:

• Wash and soak separately the idli rawa and urad dal for 5 hrs.
• Drain the water from the urad dal and with little water grind it in to smooth batter.
• Drain the water from the idli rawa and mix in the ground urad dal paste.Mix well,cover and leave it overnight or 8-10 hrs for fermenting.A good fermented and frothy batter will give soft and spongy idlis.
• In the morning before steaming add salt to the batter.
• Put water in the Idli cooker and let it boil.
• Grease the mould and fill the Idli mould with this batter.
• Steam on medium flame for 15 minutes.
• Serve hot with sambhar and chutney.
  
  
  
  
  

TIPS:

• Use a big vessel for fermentation as the batter rises and becomes double in size.
• In hot summers the batter gets fermented easily in cold weathers you may add 2tsp of curd  to the batter before fermenting or soak along with the Urad dal 1tsp of Fenugreek seeds/methi seeds and then grind, this will help in fermentation.
• Grease the mould with oil when steaming,the idlis will come out easier.
• Always let the mould cool down after steaming then remove the idlis.
  
  VARIATIONS WITH THE IDLI BATTER:
  
   IDLI FRY :

  Cut the leftover idlis in long pieces ,put them in a paper towel and keep it in the fridge overnight,it will become dry and wont absorb much oil while frying.when u want to serve them just heat the oil and fry the pieces till golden brown,serve hot.
  
  
  
  
  
  
  
  

  
  

  

  DOSA WITH THE IDLI BATTER:

  Add little water to make the idli batter little spreadable,And then take a ladle full batter and spread it on a hot griddle.You will get nice crisp dosas.Serve them with chutney or sambhar.
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  

  UTTAPAM WITH THE IDLLI BATTER:

  Add chopped onions,corriander leaves and green chillies and  all purpose flour/maida(1tbsp of maida to 1 cup of idli batter)to the idli batter  and you can make soft spongy uttapas with this idli batter.Take a ladle full of this mixture and put it on the hot griddle,dont spread much just make a nice circle.Serve hot.

POTATO AND CHICKEN MINCED PATTICE/CROQUETTES!!!

 

Croquettes-This is a great finger food with the main ingredient being potatoes combined with any meat or vegetables shaped in to patty and  normally deep fried but you can even bake it or shallow fry it.They are usually oblong in shape but one can give it any shape they want.

RECIPE CARD:
Cooking time:30mins
Preparation time:30mins
Serves-6-8 persons

Ingredients:

• Chicken mince-500gms
• Potatoes/aloo- 1kg
• Corriander leaves/dhanya/kotmir-1/2 cup chopped
• Black pepper powder-1tsp
• Red chilli  powder/lal mirch powder-1tsp
• Whole spice powder/Garam masala-1/2 tsp
• Ginger paste/adrak paste-1 tsp
• Garlic paste/lehsun paste- 1tsp
• Turmeric powder/haldi-1/2 tsp
• Eggs - 2 ( If  one doesnt want to use eggs then add 2tbp of cornflour to the potato mixture)(I dint use eggs)
• Salt to taste
• Oil for shallow frying.

Cooking method:

• Pressure cook or boil  the potatoes till soft ,when cool mash them finely,Add corriander leaves,black pepper powder and salt(Add cornflour also if one doesnt want to use eggs).keep aside

Note:after the potatoes are cooked remove immediately from water else they will become sticky and you cant shape them.

• In a pan put 1 tsp oil Add chicken mince,ginger paste,garlic paste,red chilly powder,garam masala,turmeric powder and salt and cook till the mixture is cooked thoroughly and dry.cool.
  
  
  
• Beat the eggs with a pinch of salt.keep aside.
• To make the patties take a small portion of the potato mixture,flatten and fill with chicken mince mixture and  cover them nicely and flatten them.
  
  
  
• In a pan warm the oil,dip each patty in  beaten eggs mix and shallow fry them till golden brown on both sides.
• Serve hot and enjoy.