23
Mar 16

Baigan (egg plant) pakoda (fritters)

Ingredients:

  • Baigan: 2-3 no.
  • Garlic paste: ½ teaspoon
  • Salt: half teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Water: ½ cup
  • Mustard oil: for deep fry
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Take baigan, peel off and slice into thin layer. Keep aside.
  2. Take a bowl. Put Besan, salt, Ajawine, garlic paste and Meetha soda in it.
  3. Make a smooth batter with the help of water.

Method:

  1. Take kadhai (fry pan), heat oil in it.Let oil to smoke.
  2.  Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, dip a slice of baigan into batter. (Either direct by hand or spoon)
  4. Deep fry all slices, when they start to come up slowly turn over.
  5.  Fry till it becomes golden brown on both sides.
  6. Remove the pakoda from oil, sprinkle chat masala over it.
  7. Serve hot with tomato sauce and green chutney.
    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Deep fry all slices

    Deep fry all slices

    Deep fry all slices

    Deep fry all slices

    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)


23
Mar 16

Jeera rice (cumin rice fry)

Ingredients:

  • Basmati rice: 1 cup
  • Ghee (clarified butter): 1 teaspoon
  • Salt: half teaspoon
  • Cumin: 1 tablespoon
  • Water: 2 cup

Preparation:

  1. Clean and wash rice. Soak it into water. Keep aside for 20-30 minutes.

Method:

  1. Cook /stem the rice. You can cook rice into rice cooker/pressure cooker. Keep aside.

Seasoning:

  1. Heat ghee, in a fry pan and roast the cumin along with salt.
  2. Fry for minutes, turn off the flame.
  3. Add this prepared seasoning into cooked. Mix thoroughly and serve hot.
  4. Aromatic cumin rice is ready to serve.
  1. Jeera rice (cumin rice fry)
    Ingredients

    Ingredients

    Heat ghee

    Heat ghee

    add cumin

    add cumin

    cumin along with salt

    cumin along with salt

    stem the rice

    stem the rice

    add Seasoning

    add Seasoning

    Jeera rice (cumin rice fry)

    Jeera rice (cumin rice fry)

    Jeera rice (cumin rice fry)

    Jeera rice (cumin rice fry)


21
Mar 16

Nimki/mathri /namak pare

Holi is just around the corner! Come to Indian cooking manual, one of the Indian recipe blog! Enjoy the snacks “Nimki/mathari /namak pare”. It is served in our house on the festive occasion or tea time in the evening or I used to pack this for my sons, when he was in the collage.Nimki is my favorite snack. Homemade snacks taste better and are more hygienic than store. Now, you make for your little one, he too will like it.This is delicious snacks, store for weeks.

Ingredients:

  • Maida: 500gm.
  • Rava/sooji: 2 tablespoon
  • Salt: 1 tablespoon
  • Baking soda: 1 pinch
  •  Kalonji (Onion seed): half teaspoon
  • Ajwain: 1 teaspoon
  • Oil: for deep frying
  • Oil: 150 ml (for moin that is put it into dough itself).

For making dough:

  1. Take a wide vessel; pour Maida, rava, baking soda oil, onion seed, Ajwain and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water, take care that the dough remains a bit hard, soft dough is not suitable for this dish.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after half an hour

Method:

  1. Divide dough into 4-5 parts and make balls.
  2. Roll the ball in 10 t0 15 mm thick circle as in photo.
  3. Cut this into rectangles shape with the help of knife.
  4. Prepare all balls like this keep aside.
  5. Take a deep fry pan, put oil and heat on medium to low flame.
  6. To check if oil is ready put a little piece of dough in the oil it comes up slowly.
  7. Deep fry them in small quantity, on medium low heat.
  8. Stir in between, fry it from both sides.
  9. Fry till it becomes crispy and golden brown in color.
  10. Take it out on the paper napkin to remove Excess oil.
  11. Let it cool completely, about half an hour.
  12. It will become crispier.
  13. Note: if it is fried on high heat, it will be soft. It will not be crispy.
  14. Namakpare is ready; serve with hot tea or coffee.
Nimki/muthari /namak pare

Nimki/muthari /namak pare

Ingredients

Ingredients

The dough can be made in food processor

The dough can be made in food processor

Roll the ball in 10 to 15 mm thick circle

Roll the ball in 10 to 15 mm thick circle

Cut this into rectangles shape

Cut this into rectangles shape

Deep fry them

Deep fry them

Deep fry them

Deep fry them

Deep fry them

Deep fry them

Fry till it becomes crispy and golden brown in color

Fry till it becomes crispy and golden brown in color

Let it cool completely

Let it cool completely

Nimki/muthari /namak pare

Nimki/muthari /namak pare

 


20
Mar 16

Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)

Holi! This is the festival of celebration of colors and mouth watering delicacies, sweets are the integral part of all over India. Almost all states of India celebrate this festival in their own ways.

This recipe, you can make in advance and microwave them before serving or you can serve this at room temperature too.It is necessary to pour hot seasoning before serving. This recipe is slightly variations of khandavi, very healthy and good for kids. You can hide spinach/any greens in it.Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish) looks very pretty and their thin layer makes it mouth melting.This recipe needs a bit of patience.

  1. As you know spinach is healthiest of all green vegetables, it is a powerhouse of nutrients, Curd is full of anti-inflammatory agent who boosts skin immunity.
  2. Chickpea flour is excellent source of protein .
  3.  Coriander leaves are known to be rich in phytonutrients.
  4. So all ingredients used in this recipe is very good for us especially for kids. Above all this recipe is almost oil free.

Ingredients:

  • Besan (chickpea flour):1 bowl
  • Fresh coconut (shredded): ½   bowl
  • Fresh green coriander: ½   bowl
  • Lemon: 1no. (Optional)
  • Spinach (chopped): 1 bowl
  • Roasted cumin powder: 1 teaspoon
  • Salt: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Curd (yogurt):1 bowl
  • Cooking oil: 1 teaspoon
  • Mustard seed: 1/2 teaspoon
  • Sesame seed: 1 tablespoon
  • Carrot: 2 no.

Preparation:

  1. Peel of carrot, spread into serving platter. Keep aside.
  2. Grind spinach along with water, strain it and prepare 1 cup of spinach juice. Keep aside.
  3. Take a mixing bowl; put fresh coconut, coriander leaves, ¼ spoon salts and ½ teaspoon of roasted cumin powder. Mix well, now filling is ready. Keep aside.
  4. Take another mixing bowl; put Besan, curd, spinach juice, salt, roasted cumin powder, turmeric powder and chili powder. Make a smooth paste without any lump.
  5. Grease with oil the back side of two medium stainless steel tray/plates. Keep aside.

Method:

  1. Pour this mixture into fry pan/kadahi, and cook on lower flame, stir continuously till the batter thickens and becomes smooth. Do not overcook the batter.
  2. The batter gets thickened in about 10-12 minutes, immediately pour the batter over the greased tray.
  3. Note: To know Batter is ready or not? Take one small spoon batter and spread it, if it is set in a minute, it means it is ready.
  4. Spread the batter immediately into a thin layer with the help of flat spatula; let it be cooled for 5-7 minutes. Cut into 2 inch strips, Sprinkle fillings over it.
  5. Open the edges of strips roll each strip tightly.
  6. Place the roll on a prepared serving platter.

Seasoning:

  1.  Place a frying pan on medium heat, add oil; when oil gets hot add mustard seeds and sesame seed, sputter it for few seconds, put off the flame.
  2. Pour the seasoning over the rolls/ khandvi and serve immediately with dip (green chutney and tamarind chutney).
Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)

Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)

Ingredients

Ingredients

put Besan, curd, spinach juice, salt, roasted cumin powder, turmeric powder and chili powder.

put Besan, curd, spinach juice, salt, roasted cumin powder, turmeric powder and chili powder.

put Besan, curd, spinach juice, salt, roasted cumin powder, turmeric powder and chili powder.

put Besan, curd, spinach juice, salt, roasted cumin powder, turmeric powder and chili powder.

put Besan, curd, spinach juice, salt, roasted cumin powder, turmeric powder and chili powder.

put Besan, curd, spinach juice, salt, roasted cumin powder, turmeric powder and chili powder.

put Besan, curd, spinach juice, salt, roasted cumin powder, turmeric powder and chili powder.

put Besan, curd, spinach juice, salt, roasted cumin powder, turmeric powder and chili powder.

Make a smooth paste

Make a smooth paste

put fresh coconut, coriander leaves, ¼ spoon salts and ½ teaspoon of roasted cumin powder.

put fresh coconut, coriander leaves, ¼ spoon salts and ½ teaspoon of roasted cumin powder.

put fresh coconut, coriander leaves, ¼ spoon salts and ½ teaspoon of roasted cumin powder.

put fresh coconut, coriander leaves, ¼ spoon salts and ½ teaspoon of roasted cumin powder.

Ingredients:for filling

Ingredients:for filling

cook on lower flame

cook on lower flame

cook on lower flame

cook on lower flame

cook on lower flame

cook on lower flame

cook on lower flame

cook on lower flame

cook on lower flame

cook on lower flame

Spread the batter immediately

Spread the batter immediately

Spread the batter immediately

Spread the batter immediately

Cut into 2 inch strips

Cut into 2 inch strips

Sprinkle fillings

Sprinkle fillings

roll each strip tightly.

roll each strip tightly.

Open the edges of strips

Open the edges of strips

roll each strip tightly.

roll each strip tightly.

Place the roll on a prepared serving platter

Place the roll on a prepared serving platter

Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)

Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)

Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)

Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)

Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)

Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)


19
Mar 16

Raj kachori (Royal chat from Rajasthan)

Holi! This is the festival of celebration of colors and mouth watering delicacies, sweets are the integral part of all over India. Almost all states of India celebrate this festival in their own ways.

I am going to upload daily one recipe for Holi -i.e. Raj kachori, Namkin, Dahl–vada, Gujhia etc.

Ingredients:

For kachori:

  • Sooji: 1 cup
  • Maida (refined flour):1 tablespoon
  • Salt: ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Refined Oil: for deep frying

For filling:

  • Curd: 1 cup
  • Kabuli chana: half cup (optional)
  • Mung bean sprout (green gram): half cup
  • Potato: 2no. (Medium size)
  • Dahi-bhalle (Bada): 6-8
  • Pomegranate corn: half cup
  • Tamarind chutney: half cup
  • Green chutney: 2 tablespoon
  • Coriander leaf: 50 gm
  • Roasted cumin powder: 1 teaspoon
  •  Red chili powder: 1 teaspoon
  • Bhujia (sev): half cup

Preparation:

  1. Take a wide vessel; put Sooji, Maida, red chili powder and salt with sufficient quantity of water. Mix well and make stiff dough. Wait for 10-15 minutes.(You can make it in food processor also)
  2. Divide in to 4-6 equal parts, roll it into roti.

Method:

For making kachori:

  1. Heat oil in fry pan on medium heat (to check if oil is ready; put a little piece of dough in the oil it comes up slowly).
  2. Deep fry it on medium heat.
  3. After it starts to puff slowly turn over.
  4. Fry till well puffed.
  5. Take it out on strainer, and keep aside, allow cooling.

For making fillings:

  1. Wash, Boil and peel off potatoes, cut into small cubes and keep aside.
  2. Clean, wash and chop coriander leaves.
  3. Wash Mung bean sprout, keep aside.
  4. Boil Kabuli chana, keep aside.

For serving:

  1. Take one kachori in a serving plate.
  2. Make a big hole in the centre.
  3. Fill with potato cubes, sprouts and green chutney.
  4. Now put boiled chana and dahi bhalle along with curd.
  5. Sprinkle roasted cumin powder, salt, red chili powder, tamarind chutney and bhujia.
  6. Decorate with Pomegranate and coriander leaves.
  7. Sprinkle little red chili powder and roasted cumin powder.
  8. Serve immediately before it becomes soggy.
Raj kachori (Royal chat from Rajasthan)

Raj kachori (Royal chat from Rajasthan)

Ingredients

Ingredients

making stiff dough.

making stiff dough.

stiff dough.

stiff dough.

Divide in to 4-6 equal parts

Divide in to 4-6 equal parts

roll it into roti

roll it into roti

roll it into roti

roll it into roti

roll it into roti

roll it into roti

roll it into roti

roll it into roti

Deep fry

Deep fry

Deep fry

Deep fry

Deep fry

Deep fry

well puffed

well puffed

Ingredients:for filling

Ingredients:for filling

Ingredients:for filling

Ingredients:for filling

Make a big hole

Make a big hole

Fill with potato cubes, sprouts and green chutney

Fill with potato cubes, sprouts and green chutney

Fill with potato cubes, sprouts and green chutney

Fill with potato cubes, sprouts and green chutney

Fill with potato cubes, sprouts and green chutney

Fill with potato cubes, sprouts and green chutney

dahi bhalle along with curd

dahi bhalle along with curd

dahi bhalle along with curd

dahi bhalle along with curd

Sprinkle roasted cumin powder, salt, red chili powder, tamarind chutney and bhujia

Sprinkle roasted cumin powder, salt, red chili powder, tamarind chutney and bhujia

Sprinkle roasted cumin powder, salt, red chili powder, tamarind chutney and bhujia

Sprinkle roasted cumin powder, salt, red chili powder, tamarind chutney and bhujia

Decorate with Pomegranate and coriander leaves

Decorate with Pomegranate and coriander leaves

Decorate with Pomegranate and coriander leaves

Decorate with Pomegranate and coriander leaves

Sprinkle little red chili powder and roasted cumin powder

Sprinkle little red chili powder and roasted cumin powder

Raj kachori (Royal chat from Rajasthan)

Raj kachori (Royal chat from Rajasthan)

 

  • Raj kachori chaat, with its origins in Uttar Pradesh has become very popular all over India.
  • Raj kachori is my favorite chat filled with delicious condiments.
  • It is not only delicious, but packed with protein, fiber and so many healthy nutrients.
  • Sprouts and curd are bursting with anti oxidants and good for maintaining glowing skin.