30
Nov 16

Drumstick flower pakoda (drumstick flower fritters)

Rainy season brings with perfect opportunity for you to relax in verandah and enjoy the rain today, drumstick flower pakoda (fritters) pairing with tea…

Ingredients:

  • Drumstick flower: 100-150gm.
  • Onion: 1no. (Medium size)
  • Garlic: 5-6 flakes
  • Ginger: 2” piece
  • Green chili: 2 no.
  • Coriander leaves: 20 gm.
  • Ajawine (carom seeds): half teaspoon
  • Besan (gram flour): half cup
  • Meetha soda (Soda bi carb): 1 pinch
  • Salt: half teaspoon
  • Oil: for deep frying

Preparation:

  1. Remove hard stem from the flower, chop green chili, ginger, garlic, coriander leaves and onion into small pieces.
  2. Take a bowl. Put Besan, drumstick flower, salt, onion, green chili, ginger, garlic, all other ingredients except baking soda, and Mix it well; keep aside for 15-20 minutes. Now add baking soda. Mix it well again. (Add few drops of water if required.)Now, pakoda batter is ready.

Method:

  1. Take heavy bottom pan/fry pan, heat oil in it. Let oil to smoke. Drop small size batter in it. (Either helps of your hand or spoon) If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, deep fry all pakoda (size of your choice), till golden brown. Keep aside. Repeat this till all batter is finished.
  3. Drumstick flower pakoda (drumstick flower fritters) is good for evening snacks.
Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Ingredients

Ingredients

Ingredients

Ingredients

Mix it well

Mix it well

batter

batter

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)


30
Nov 16

Bread pakoda (bread fritters)

Nothing can beat ‘Bread pakoda (bread fritters)’, chutney and a sip of hot and strong ginger tea.

This is the perfect combination across all moods, especially during monsoon.

Tea is a breakfast beverage in Indian family and during rains a must with pakoda. A versatile drink, tea enhances the taste of food and vice-versa. Enjoy the monsoon with bread pakoda…

Ingredients:

  • Sandwich bread: 3 no.
  • Salt: 1 teaspoon (as per taste)
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): 100-150 gm. (1 cup)
  • Water: 1 cup
  • Mustard oil: for deep frying
  • Meetha soda (Soda bi carb): 1 pinch
  • Chili powder: 1 teaspoon
  • Onion: 1 no.
  • Green chili: 2 no.
  • Fresh coriander leaf: 20gm

Preparation:

  1. Cut the bread slice in four pieces. Keep aside.
  2. Chop onion, green chili and coriander leaves in to small pieces. Keep aside.
  3. Take a bowl. Put Besan, salt, Ajawine, green chili, onion, coriander leaves and Meetha soda in it.
  4. Make a smooth batter with the help of water.

Method:

  1. Take heavy bottom (fry pan), heat oil in it, let oil to smoke. Pour a drop of batter into the oil.
  2. 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 bread into batter. (Either direct by hand or spoon)
  4. Deep fry, when they start to come up slowly turn over.
  5. Fry till it becomes golden brown on both sides, Remove the bread pakoda from oil, Serve hot with green chutney and tomato sauce.
Bread pakoda (bread fritters)

Bread pakoda (bread fritters)

Ingredients

Ingredients

smooth batter

smooth batter

Cut the bread slice in four pieces

Cut the bread slice in four pieces

Deep fry

Deep fry

Bread pakoda (bread fritters)

Bread pakoda (bread fritters)

Bread pakoda (bread fritters)

Bread pakoda (bread fritters)


29
Nov 16

Bread kofta in palak gravy (bread kofta in spinach curry)

First time I made this recipe years ago, when one of my family friend visited  us suddenly, I didn’t have sufficient vegetables to prepare the meal, made this recipe and they were surprise to know that it is bread kofta in palak gravy… they liked this very much.

Spinach is without doubt the most important green vegetable; it contains many different nutrients, vitamins, folic acid, which keeps our skin looking young and bright.

Ingredients:

  • Bread: 3-4 slices
  • Palak (spinach): 100gm
  • Onion: 1 no. (Small)
  • Tomato: 2no. (Small)
  • Ginger paste: half teaspoon
  • Garlic paste: half teaspoon
  • Green chili: 2 no.
  • Refined Oil: deep frying
  • Cumin seed: half teaspoon
  • Clove: 2 no.
  • Cinnamon: 1” piece
  • Green cardamom: 1 no.
  • Mace: 1 small piece
  • Butter/Fresh cream: 1 tablespoon (optional)
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ¼ teaspoon
  • Fresh coriander leaves: 20 gm.
  • Cashew nut: 15-20 no.

Preparation:

  1. Cut onion and 1 tomato, grind them to smooth paste. Keep aside.
  2. Chop cashew nut, green chili and coriander leaves and 1 tomato, keep aside.
  3. Blanch/Boil or microwave palak for 3 minutes and grind to fine paste, keep aside.
  4. Discard the edges of bread, soak the bread into water and squeeze it and keep it into mixing bowl, add salt, chopped green chili, chopped coriander, cashew nut and pinch of turmeric powder, mix well and make dough, divide the dough into10-12 part, make lemon size ball, keep aside.

Method:

  1. Take a heavy bottom pan. Put oil in a pan, when smoke starts, add 3 – 4 bread balls (kofta), and deep-fry the kofta on medium flame till light brown in color, remove and keep aside. Repeat till all kofta is fried.
  2. Put 2 tablespoon of oil into the pan. When smoke starts, put whole Garam masala (green cardamom, mace, clove, Cumin seed and cinnamon), Sputter it for few seconds.
  3. Add grinded onion paste, garlic and ginger paste, Fry these masala till liquid dries up.(About 2-3 minutes on medium flame), Add red chili powder, coriander powder and turmeric powder, fry for few seconds.
  4. Add fresh cream and palak paste and salt, put half cup water, and just boil it, add fried kofta and bring it to boil, add Garam masala powder.
  5. Transfer it to serving bowl, garnish with fresh cream or butter. Bread kofta in palak gravy (bread kofta in spinach curry) is ready to serve, serve hot with roti or paratha.
Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)

 

Ingredients

Ingredients

Discard the edges of bread

Discard the edges of bread

Ingredients

Ingredients

 dough

dough

make lemon size ball

make lemon size ball

deep-fry

deep-fry

deep-fry

deep-fry

put whole Garam masala

put whole Garam masala

Add grinded onion paste

Add grinded onion paste

Add red chili powder, coriander powder and turmeric powder

Add red chili powder, coriander powder and turmeric powder

Add fresh cream

Add fresh cream

20160928_142510

Add fresh cream and palak paste and salt

Add fresh cream and palak paste and salt

Add fresh cream and palak paste and salt

Add fresh cream and palak paste and salt

add fried kofta

add fried kofta

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)


28
Nov 16

Gobhi stuff paratha (cauliflower paratha)

Today I bring the seasonal cauliflower paratha with nutty flavor of sesame seed, accompanied with tomato radish salad, raita with homemade butter which give marvelous taste of your taste bud.

The recipe is my family favorite, we like this exotic flavor paratha a lot.

Ingredients:

For paratha:

  • Wheat flour (Aatta): 150 gm.
  • Salt: 1 teaspoon
  • Ajawine (Carom seed):  ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)
  • Ghee: 20 gm (to be mixed with dough as moin)

For stuffing:

  • Gobhi (cauliflower):  400gm
  • Fresh green chili: 4-5 no.
  • Chili powder: 1 tablespoon
  • Salt: ½ teaspoon
  • Sesame seed: 30-40 gm
  • Coriander leaves: 50 gm.

Preparation:

For making stuffing:

  1. Discard the seed of fresh green chili and chop into fine pieces, keep aside.
  2. Chop green coriander leaves, keep aside.
  3. Grate cauliflower with the help of grater /food processor; put ½ spoon salt and mix well, keep aside for 10-15 minutes, then squeeze gently and take out extra juice (to reduce the wetness and to be used in making dough), keep it into mixing bowl and add all the stuffing ingredients, mix well, Now stuffing is ready.

For making dough:

  1. Take a wide vessel; put Aata, Ajwain, ghee and salt. Mix well
  2. Add juice extracted from cauliflower, knead them, if required, put water in small quantity till the dough becomes soft.
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

  1. Divide dough into 4-5 parts, make big lemon size balls.
  2. Roll the ball in 5-6 inch diameter circle.
  3.  Place 2-3 tablespoon stuffing in the centre of the circle.
  4. Fold it and seal the edges by pleating.
  5. Fold the edges into the center and join properly.
  6. Now press this ball slightly with the help of palm.
  7. Again roll this ball into the wheat flour.
  8. Roll this ball with the help of rolling pin gently, till the 6 inch dia.
  9. Now raw paratha is ready.
  10. Take a tawa (griddle) and put on high flame, when it becomes hot; reduce the flame to medium flame.
  11. Place the rolled paratha on this.
  12. Cook for few seconds till it changes the color.
  13. Turn the other side and cook it by pressing gently by spatula.
  14. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great; it only shows that rolling is not proper). Apply some ghee and turn it.
  15. Cook both sides by applying ghee as well as pressing it lightly.
  16. Serve directly to the plate. Serve the paratha with Tomato radish salad (stir fry), raita and Gajar (carrot) & Gobhi (cauliflower) pickle, Garnish with homemade butter.
Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)

Ingredients

Ingredients

dough

dough

Grated cauliflower

Grated cauliflower

Ingredients

Ingredients

dough & stuffing

dough & stuffing

 Place 2-3 tablespoon stuffing

Place 2-3 tablespoon stuffing

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

raw paratha

raw paratha

Place the rolled paratha

Place the rolled paratha

Turn the other side

Turn the other side

applying ghee

applying ghee

it will puff up

it will puff up

Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)


25
Nov 16

Mung dosa (green gram dosa/green dosa)

This weekend go to the traditional route to promote a healthy habit of consuming highly nutritious traditional food, I would like to bring the local dialect on the plate for breakfast, Mung dosa (green gram dosa/green dosa), the sound and taste is very very south Indian.

Ingredients:

  • Mung whole (green gram): 200gm.
  • Boiled rice/par boiled rice: 50 gm.
  • Salt: 1 tablespoon
  • Cumin: 1 tablespoon
  • Green chili: 3-4 no.
  • Meetha soda: 1 pinch
  • Ginger: 2-3” piece
  • Onion: 1 no. (Medium size)
  • Ghee (clarified butter)/Cooking oil /butter/: 50 gm

Preparation:

  1. Wash mung and rice each separately with water, so that all dust particles get removed properly, Soak mung and rice in separate bowl with double quantity of water for 5-6 hours or overnight.
  2. Grind the mung with equal amount of water to a fine and smooth batter in a ‘mixer grinder’. Keep aside.
  3. Grind the rice along with ginger and green chili with required quantity of water to a fine and smooth batter.
  4. Add the rice batter into mung batter with salt and pinch of Meetha soda mix bell, Cover the mixture; leave it for 1-2 hours (you can make instantly also) keep aside.

Method:

  1. Stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
  2. Take a traditional dosa tawa/non stick dosa pan; apply few drops of oil on it.
  3. Pour ladleful of dosa batter on the centre of the tawa and quickly spread with circular motion.
  4. Let it cook from one side, spread ½ teaspoon of butter/ghee on the side and top. Spread onion on top.
  5. Wait for few minutes, the edges gets light brown in color and also get lifted from the edge. (You can cook only one side or flip it and cook both sides as you like).
  6. Now, cook till crispy brown color just begins, Transfer into serving plate ‘Mung dosa (green gram dosa/green dosa)’ is ready to serve along with coconut chutney, dry garlic chutney and Sāmbhar.
    Mung dosa (green gram dosa/green dosa)

    Mung dosa (green gram dosa/green dosa)

    Ingredients

    Ingredients

    batter

    batter

    Pour ladleful of dosa batter

    Pour ladleful of dosa batter

    Pour ladleful of dosa batter

    Pour ladleful of dosa batter

    quickly spread with circular motion

    quickly spread with circular motion

    spread ½ teaspoon of butter/ghee

    spread ½ teaspoon of butter/ghee

    Spread onion on top

    Spread onion on top

    flip it

    flip it

    Mung dosa (green gram dosa/green dosa)

    Mung dosa (green gram dosa/green dosa)