06
Nov 18

Lauki (bottle gourd) ke Dahi-vada/bhalla

In India curd (yogurt) is a versatile ingredient: it can use in many dishes as marinade or gravy, above all it is easy to digest.

In summer the cooling effects of yogurt make it hot sellers; that’s the reason I was pushed to innovate; the dahi- vada with Lauki and yogurt. Especially in Tamil Nadu, where I lived for 15 years; there are only three seasons there; hot- hotter-hottest.

Lauki (bottle gourd) and curd are cool in nature and good for summer; serve as a chat or with any meal.

Now saliva is coming out, I can’t say I am not hungry.

Ingredients:

  • Urad dal (split black gram): 100 gm
  • Salt: 1 teaspoon (as per your taste)
  • Asafetida: 1 pinch
  • Baking soda: 1 pinch
  • Ginger: 2” piece
  • Bottle gourd: 200gm.
  • Green chili: 1 no.
  • Oil: for deep frying
  • Curd (yogurt): 250 gm
  • Sugar: 1 tablespoon
  • Cumin seed: 1 teaspoon (roasted and powdered)
  • Red chili powder: 1 teaspoon
  • Black rock salt: half teaspoon (powder)
  • Sweet tamarind chutney: half cup

Preparation:

  1. Soak urad dal, minimum for 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of small quantity of water. Whip the paste about 5-7 minutes.
  2. Beat the yogurt with sugar and salt. Keep in refrigerator.
  3. Take the ginger and green chili, chop into small pieces. Keep aside.
  4. Peel off bottle gourd and grate the gourd, keep aside.
  5. Take fry pan, put oil and heat; add chopped ginger and green chili.  Stir and fry (keep it stirring otherwise it may burn); fry for few seconds. Add grated bottle gourd and salt; stir and cover it and cook for 2-3 minutes on medium/low flame till it is done.
  6. Put off the flame; let it come to room temperature. Give the round shape as tikki (Shown as photo), keep aside.
  7. Take a big mixing bowl, put dal paste, ginger, salt, asafetida and baking soda. Mix properly. Now batter is ready.

Method: for making vada:

  1. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  2. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  3. Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
  4. Put one tikki into the batter; roll the batter all around the tikki, as shown in photo.
  5. Gently put this (vada) into hot oil. Repeat with remaining tikki and batter. Fry till it become golden brown in color.
  6. Take out the vada and soak it into Lukewarm water for about 10-20 minutes, squeeze out vada by putting it between both palms.
  7. Arrange this vada into serving dish; pour chilled thick beaten curd over them.
  8. Garnish with sweet tamarind chutney, black rock salt, cumin powder and chili powder.
  9. Yummy and delicious starter is ready to serve; it is also used as a side dish.
    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Ingredients

    Ingredients

    add chopped ginger and green chili

    add chopped ginger and green chili

    Add grated bottle gourd

    Add grated bottle gourd

    cook

    cook

    Put one tikki into the batter

    Put one tikki into the batter

    frying

    frying

    frying

    frying

    soak it into Lukewarm water

    soak it into Lukewarm water

    vada & curd

    vada & curd

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla


12
Nov 16

Tapioca bonda (vada)

The tea is an important part of culinary life in India.  Some time you are in dilemma which snacks to

Serve with tea, Tapioca is enjoyed throughout the world. Enjoy tapioca in its delicious recipe. It is delicious on its own and a tasty snacks in the evening with tea

Tapioca improves digestion, lowers cholesterol; Improves metabolic activities, Protects heart and prevent Alzheimer’s and maintains fluid balance within the body.

Ingredients:

For outer layer:

  • Besan (gram flour): half cup
  • Salt: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Chili powder: ½ teaspoon
  • Ajawine (carom seeds): half teaspoon
  • Meetha soda (Soda bi carb): 1 pinch
  • Water: half cup

For bonda/vada:

  • Tapioca: 1 cup
  • Mustard seed: ¼ teaspoon
  • Salt: 1 teaspoon
  • Red chili: 1 no.
  • Curry leaves: 8-10 leaves
  • Fresh coconut: ¼ no.
  • Garlic: 2-3 flakes
  • Madras onion: 4-5 no.

Preparation:

  1. Peel out the outer layer of tapioca with knife.
  2. Chop the tapioca roughly. Put it into the water.
  3. Boil tapioca along with double quantity of water and salt, either in pressure cooker or in microwave, mash it roughly. Keep aside.
  4. Peel off garlic and onion, Chop into small pieces. Keep aside.
  5. Take a bowl. Put Besan and all ingredients of outer layer make a smooth batter with water. Keep aside.

Method:

  1. Take a fry pan, Put oil in it, when smoke begins to come, add mustard seed, and sputter it for few seconds then add whole red chili and garlic and stir it, wait for few seconds.
  2. Add onion, cook till it becomes light brown in color, add curry leaves, and stir it.
  3. Add mashed tapioca and scraped coconut, fry for couple of minutes, Put off the flame. Transfer into serving bowl.
  4. Now, tapioca masala is ready. Allow it to cool.
  5. Divide this tapioca masala into 8-10 parts, Make round shape as shown in photo. Keep aside.

Deep fries the tapioca ball:

  1. Take kadhai (fry pan), heat oil in it.
  2. Let oil to smoke. Pour a drop of batter into the oil.
  3. If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, dip ball into batter. (Either helps of your hand or spoon)
  5. Deep fry all prepared ball, till golden brown. Keep aside.
  6. Yummy Tapioca bonda (vada) is ready for tea time or any time for children as well as adult.
    Tapioca bonda (vada)

    Tapioca bonda (vada)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    add mustard seed

    add mustard seed

    add whole red chili and garlic

    add whole red chili and garlic

    add whole red chili and garlic

    add whole red chili and garlic

    add curry leaves

    add curry leaves

    Add mashed tapioca

    Add mashed tapioca

    Add mashed tapioca and scraped coconut

    Add mashed tapioca and scraped coconut

    Add mashed tapioca and scraped coconut

    Add mashed tapioca and scraped coconut

    outer layer ingredients

    outer layer ingredients

    smooth batter and tapioca ball

    smooth batter and tapioca ball

    dip ball into batter

    dip ball into batter

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Tapioca bonda (vada)

    Tapioca bonda (vada)


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


15
Aug 16

Tapioca(cassava root) samosa

on the eve of indian indipendence day:

You must be wondering, what is tapioca samosa? It is unexpected twist for you all for teatime or kitty party. It is nothing, but variation of samosa (aaloo samosa). Believe me or not the taste is awesome. Serve hot with green chutney or wax apple chutney. Taste is amazing and awesome, you will love it. Enjoy this delicious variety.

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:

  • Tapioca: 200 to 250 gm
  • Mustard seed: ¼ teaspoon
  • Split black gram: 1 teaspoon
  • Cumin: ¼ teaspoon
  • Green peas: 50 gram
  • Jal-jeera powder: ½ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Peanuts: 1 tablespoon
  • Salt: 1 teaspoon
  • Red chili: 1 no.
  • Curry leaves: 8-10 leaves
  • Fresh coconut: ¼ no.
  • Garlic: 2-3 flakes
  • Madras onion: 4-5 no.

Preparation:

  1. Peel out outer layer of tapioca with knife, Chop the tapioca roughly. Put it into the water.
  2. Boil tapioca along with double quantity of water and salt, either pressure cooker or microwave.
  3. Mash it roughly. Keep aside.
  4. Peel off garlic and onion, Chop into small pieces. Keep aside.

Method:

make stuffing:

  1. Take a fry pan, Put oil in it, when smoke begins to come, add mustard seed pea nut and cumin, and sputter it for few seconds then add whole red chili and garlic, wait for few seconds. Add onion, cook till it becomes light brown in color, add curry leaves, and stir it.
  2. Add mashed tapioca and scraped coconut, fry for couple of minutes, Put off the flame. Transfer into a bowl. Now tapioca masala is ready for stuffing samosa. Let it cool.

For making dough:

  1. Take a wide vessel; pour Maida, ghee, Ajwain, and salt. Mix well by rubbing between palms.
  2. Add hot/warm 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 5-6 inch diameter oval shape, cut into two pieces with knife into half, and keep aside.
  3. Take one piece and give this piece the cone shape with wet finger (wet finger helps to join two surfaces easily), fill the stuffing in this cone
  4. Place stuffing in this cone give one pleating as shown in photo and close the samosa again with wet finger. Make all samosa like this, keep aside.
  5. Take a deep fry pan, put oil and heat on medium, to check if oil is ready put a little piece of dough in the oil it 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 be not crispy.
  9. Tapioca Samosa is ready to eat with green chutney, tamarind chutney and tomato ketchup with hot tea or coffee.
Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Ingredients

Ingredients

dough and stuffing

dough and stuffing

dough ball

dough ball

Roll the each ball in 5-6 inch diameter oval shape

Roll the each ball in 5-6 inch diameter oval shape

Roll the each ball in 5-6 inch diameter oval shape

Roll the each ball in 5-6 inch diameter oval shape

cut into two pieces with knife

cut into two pieces with knife

Take one piece and give this piece the cone shape

Take one piece and give this piece the cone shape

wet finger helps to join two surfaces easily), fill the stuffing in this cone

wet finger helps to join two surfaces easily), fill the stuffing in this cone

wet finger helps to join two surfaces easily), fill the stuffing in this cone

wet finger helps to join two surfaces easily), fill the stuffing in this cone

Place stuffing in this cone give one pleating

Place stuffing in this cone give one pleating

Make all samosa like this

Make all samosa like this

Make all samosa like this

Make all samosa like this

Deep fry the samosa

Deep fry the samosa

Deep fry the samosa

Deep fry the samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa

Tapioca (cassava root) samosa


23
Mar 16

Kachari (split Bengal gram) pakoda (fritters)

Ingredients:

  • Chana dal (split Bengal gram): 100gm
  • Salt: ½ teaspoon (as per your taste)
  • Onion: 1 no. (Small)
  • Green chili: 1 no.
  • Fresh coriander leaves (chopped): 1 tablespoon
  • Oil: for frying

Preparation:

  1. Soak chana dal 1 -2 hours, grind them roughly, with help of little water.
  2. Cut green chili and onion roughly, keep aside.

Method

for making pakoda (fritters):

  1. Take a big mixing bowl, put dal paste roughly chopped green chili and onion, mix properly. Now batter is ready.
  2. Take flat and heavy bottom fry pan, put oil in the fry pan, and Let oil to smoke.
  3.  Drop small size batter in it. (Either helps of your hand or spoon)
  4. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  5. After getting right temperature of oil,
  6. Deep fry all pakoda (size of your choice), till golden brown. Keep aside.
  7. Repeat this till all batter is finished.
  8. Kachari (split Bengal gram) pakoda (fitters) is good for evening snacks, otherwise as you wish.
  9. Serve hot with green chutney and tomato ketchup.
    Kachari (split Bengal gram) pakoda (fritters)

    Kachari (split Bengal gram) pakoda (fritters)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    batter

    batter

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Kachari (split Bengal gram) pakoda (fritters)

    Kachari (split Bengal gram) pakoda (fritters)

    Kachari (split Bengal gram) pakoda (fritters)

    Kachari (split Bengal gram) pakoda (fritters)