07
Jul 17

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavor to the food and considered hygienic.

Ingredients:

  • Kuttu Aata: 100gm.
  • Potato: 100-150 gm.
  • White rock Salt:  1 teaspoon
  • Green chili: 1 no.
  • Black pepper: 12-15 no.
  • Dry mango powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

  1. Clean potato and slice into thin layer. Keep aside.
  2. Deseed the green chili and chop into small pieces, keep aside.
  3. Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chili, keep aside.

Method:

  1. Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
  2. After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, turn over.
  4. Fry till it becomes golden brown on both sides, remove the pakoda from ghee; serve hot with phalahari chutney and fruits.
Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Ingredients

Ingredients

Put kuttu Aata, salt, coriander powder, dry mango powder

Put kuttu Aata, salt, coriander powder, dry mango powder

add chopped green chili

add chopped green chili

slice of potato into batter

slice of potato into batter

Deep fry all slices

Deep fry all slices

remove the pakoda from ghee

remove the pakoda from ghee

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)


20
Jan 17

Khasta aaloo fry (crispy potato fry with mint/pudina)

Every day meal for kids:

Kids are very fond off eating potato in everyday meal. The recipe is for your kids lunch box (you can avoid the chili as per your taste) which has subtle taste. This is boiled and stir fry recipe, in which I used mint leaves that gives the additional flavor and taste.

Ingredients:

  • Potato: 250 gm
  • Green chilly: 2-3 no. (Optional)
  • Asafetida powder: 1pinch
  • Cumin: ½ teaspoon
  • Salt: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Turmeric powder: one forth teaspoon
  • Coriander powder: half teaspoon
  • Mint leaves: 20 gm.
  • Mustard oil: 3 tablespoon

Preparation:

  1. Slit the green chili and discard the seeds. Keep aside.
  2. Boil/ microwave the potatoes, Peel and chop it.
  3. Clean and chop the mint leaves, keep aside.

Method:

  1. Take heavy bottom pan, heat oil till smoke appears; add cumin and asafoetida wait for few seconds to sputter, add green chili, salt, turmeric powder,  coriander powder, mango powder, fry for one minute, add mint leaves and chopped potatoes, fry on high flame for couple of minutes.
  2. Add chat masala and stir fry till it get crisp, put off the flame and decorate with green mint leaf.
  3. Khasta aaloo fry (crispy potato fry with mint/pudina) is ready to serve.
Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

20160805_063247

Ingredients

Ingredients

Ingredients

Ingredients

add cumin

add cumin

add green chili

add green chili

add cumin and asafoetida

add cumin and asafoetida

add green chili, salt

add green chili, salt

Add chat masala and stir fry

Add chat masala and stir fry

add mint leaves

add mint leaves

add mint leaves

add mint leaves

add cumin and asafoetida

add cumin and asafoetida

add mint leaves and chopped potatoes

add mint leaves and chopped potatoes

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)


23
Oct 16

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

After tedious days of cleaning house before Deepawali, it is the perfect time to indulge in cooking some snacks for Deepawali, either sweets or namkin.

So, this week we will start the journey…

This crispy, minty, tempting and chatpati recipe aaloo sev bhujia is suitable for any time.  You can store it for a fortnight or even for a month. Enjoy the recipe……

Ingredients:

  • Besan: 1 cup
  • Potato (boiled and mashed): 1 cup (4-5 no. medium size)
  • Salt: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Roasted cumin powder: ½ teaspoon
  • Asafoetida powder: half teaspoon
  • Fresh Mint leaves: 15-20 leaves(If fresh leaves are not available you can use dry mint powder or can make the dish without it.)
  • Oil: for deep frying

Preparation:

  1. Boil, peel off and grate potatoes, mash them keep aside.
  2. Grind mint leaf and keep aside.
  3. Take a wide vessel; pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well
  4. Add boiled and mashed potatoes and knead them till the dough becomes soft. (The dough can be made in food processor also)

Method:

  1. Take bhujia maker, apply oil inside. Fill the maker with dough.
  2. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil, it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
  3. Now release the bhujia from the bhujia maker into the hot oil as shown in photo.
  4. Deep fry the bhujia on medium high heat.
  5. After they start to come up slowly turn over with tongs.
  6.  Fry till it becomes light brown in color.
  7. Remove bhujia from the oil; wait for few seconds to get the oil hot again.
  8. Repeat this till all dough is finished.
  9. Now, Aaloo bhujia (potato and Besan/chick pea flour ka sev) is ready to serve.
Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Ingredients

Ingredients

Ingredients

Ingredients

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

knead them till the dough becomes soft

knead them till the dough becomes soft

dough

dough

Fill the maker with dough.

Fill the maker with dough.

release the bhujia

release the bhujia

Deep fry the bhujia

Deep fry the bhujia

Deep fry the bhujia

Deep fry the bhujia

Remove bhujia from the oil

Remove bhujia from the oil

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)


10
Sep 16

Aaloo (potato) Samosa

Samosa is extremely popular street food in all over India, for all in their leisure period time snacks, especially in west Bengal and Bihar.

As a mother of two growing children, this samosa didn’t only become popular among their friends but also popular among my friends and neighbors, all appreciates the taste of crispy and spicy samosa.

No Indian can live without masala or spice in their lives. Serve with green chutney & sauth (tamarind chutney) and your guests surely love and ralish!

Ingredients:

For outer layer:

  • Maida: 1 cup
  • Salt: ½ teaspoon
  • Ajwain: ¼ teaspoon
  • Oil: for deep frying
  • Ghee/oil: 2 tablespoon (for moin that is put it into dough itself).

For stuffing:

  • Potato: 4-5 no. (Medium size)
  • Green peas: 50 gram
  • Peanuts: 1 tablespoon
  • Poppy seeds: 1 tablespoon
  • Kala namak/black salt: ½ teaspoon
  • Onion: 1 (small size)
  • Refined oil/cooking oil: for frying
  • Ginger: 1”piece
  • Green chili: 2no.
  • Coriander leaves: 2 tablespoon (chopped)
  • Salt: half teaspoon
  • Red chili powder: ½ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Jal-jeera powder: ½ teaspoon

Preparation:

  1. Boil, peel, chop and roughly mash potatoes. Keep aside.
  2. Chop onion, green chili and ginger into very small pieces. Keep aside.

Prepare stuffing:

  1. Take fry pan, put oil and heat, when it smokes add cumin, mustard seed, peanuts and coriander seeds, wait till it sputters, add onion, green chili and ginger in it. Stir it and fry till light brown (keep it stirring otherwise it may burn).
  2. Add fresh peas and fry for couple of minutes then add mashed potato and fry. (About 2-3 minutes)
  3. Add stuffing ingredients except poppy seeds and coriander leaves, Stir well, lower the flame, and fry for couple of minute. Put off the flame.
  4. Add poppy seeds and coriander leaves into the prepared stuffing. Now stuffing is ready. Keep aside.

For making dough:

  1. Take a wide vessel; pour Maida, ghee, Ajwain, and salt. Mix well by rubbing between palms.
  2. Add hot water in small quantity and knead them, if required, put some more water till the dough remains little harder than paratha dough.
  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 the dough into 4-5 parts, make lemon size balls.
  2. Roll the each ball in 6-8 inch diameter oval shape, cut into two pieces with knife into half, and keep aside.
  3. Take one piece and make cone as shown in photo (here it is important to make the overlapping portion sticky by making it wet with wet finger), fill the stuffing in the cone and close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.
  4. Make all raw samosa like this, keep aside.
  5. Take a deep fry pan, put oil and heat on medium flame, to check if oil is ready put a little piece of dough in the oil it should comes up slowly.
  6. Deep fry the samosa on medium low heat fry till it becomes golden brown in color.
  7. Take it out on the paper napkin, to absorb Excess oil; it will become crispier after 4-5 minutes.
  8. Note: if it is fried on high heat, it will be soft. It will not be crispy.
  9. Samosa is ready to eat with green chutney, tamarind chutney and tomato ketchup with hot tea or coffee
    Aaloo (potato) Samosa

    Aaloo (potato) Samosa

    ingredients

    ingredients

    add cumin, mustard seed

    add cumin, mustard seed

    add cumin, mustard seed, peanuts

    add cumin, mustard seed, peanuts

    add onion

    add onion

    Add fresh peas

    Add fresh peas

    add mashed potato

    add mashed potato

    add mashed potato

    add mashed potato

    add ginger

    add ginger

    add poppy seeds and coriander leaves,

    add poppy seeds and coriander leaves,

    add poppy seeds and coriander leaves,

    add poppy seeds and coriander leaves,

    stuffing

    stuffing

    making dough

    making dough

    stuffing & dough

    stuffing & dough

    Divide the dough

    Divide the dough

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    cut into two pieces

    cut into two pieces

    Take one piece and make cone

    Take one piece and make cone

    Take one piece and make cone

    Take one piece and make cone

    make cone as shown

    make cone as shown

    fill the stuffing in the cone

    fill the stuffing in the cone

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    Make all raw samosa

    Make all raw samosa

    Make all raw samosa

    Make all raw samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Aaloo (potato) Samosa

    Aaloo (potato) Samosa


16
Jul 16

Aaloo (potato) raita

Raita is one of the most popular dishes from Indian cuisine. This is very quick and easy to prepare, goes well with poori, pulao, biryani, paratha. Including this raita in your meal will make the meal more enjoyable. Above all this preparation is full of calcium and protein.

Ingredients:

  • Potato: 2 no. (Medium size)
  • Curd (Yogurt): 1cup
  • Cumin seed (roasted powder): 1teaspoon
  • Salt: half teaspoon
  • Sugar: ½ teaspoon (optional)
  • Chili powder: ½ teaspoon
  • Fresh coriander leaves: 1 teaspoon

Preparation:

  1. Boil the potatoes, allow it to cool, peel and chop it into small pieces. Keep aside.
  2. Chop coriander leaves, keep aside.

Method:

  1. Take a mixing bowl.
  2. Put the curd, salt, cumin seed powder, chili powder and chopped coriander leaves into the bowl.
  3. Mix them well.
  4. Add chopped potatoes, Mix well and put into serving bowl.
  5. Now potato raita is ready. Sprinkle the little cumin powder and chili powder over the prepared raita.
  6. You can serve this as side dish too.
Aaloo (potato) raita

Aaloo (potato) raita

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Aaloo (potato) raita

Aaloo (potato) raita