12
May 20

Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)

  • Servings: 4
  • Preparation time: 7 minutes.
  • Frying time: 5+4 minutes.
  • Total time: 16 minutes.

In my opinion ‘Roman cauliflower/ Romanesco Broccoli’ is better than cauliflower and broccoli in looks as well as in taste too. The beautiful spiral florets of the vegetable fascinated me and made crazy to prepare fritters (Pakoda); although you can prepare a number of dishes from this vegetable, but the fritters are  fritters…awesome in taste…the mild , sweet and nutty flavor…followed by English tea.

Ingredients:

  • Romanesco Broccoli: 1 no. (500 gm)
  • Mustard oil /cooking oil: for frying
  • Garlic paste: 1 teaspoon (optional, if you don’t eat garlic, use asafoetida)
  • Salt: one teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Chat masala: ½ teaspoon
  • Ajwain (carom seeds): half teaspoon
  • Kalongi (onion seed): ¼ teaspoons
  • Besan (gram flour): one cup
  • Rice flour: 2 tablespoon
  • Water: one cup
  • Meetha soda (Soda-bicarb): 1 pinch

Preparation:

  1. Chop it into florets, (about 10-12 florets for 4 servings) keep aside.
  2. Take a bowl. Put Besan, rice flour, salt, garlic paste, chat masala, chili powder, turmeric powder, Kalongi, ajawine and Meetha soda, put water to make a smooth batter. Keep aside.

Method:

  1. Take heavy bottom pan, let oil to smoke; Pour a drop of batter into the oil, if batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip Romanesco Broccoli florets into the batter. (Either  directly by hand or with the help of spoon).
  3. Deep fry all florets on medium flame, slowly they start to come up then only turn over the Pakoda; fry till it becomes golden in color (about 4-5 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried florets.
  4. Again dip; slightly pressed fried florets into the batter. (Either directly by hand or with the help of spoon), Refry them until golden brown in color (about 3-4 minutes); dry out on the kitchen towel.
  5. Mouth watering “Romanesco Broccoli Pakoda (Broccoflower Fritters)” is ready to be served.
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Ingredients
Put Besan, rice flour, salt, garlic paste, chat masala, chili powder, turmeric powder, and Kalongi, ajwain and Meetha soda
Batter
Batter
dip Romanesco Broccoli florets into the batter
Deep fry all florets on medium flame
fry till it becomes golden in color
Take it out from oil
slightly press the fried florets
Refry them until golden brown in color
Fried Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)

12
May 20

Makhane (Fox nut) Fry with South Indian Masala Flavor

  • Servings: 2
  • Preparation time: 2 minutes.
  • Roasting time: 5 minutes.
  • Seasoning time: 3 minutes.
  • Total time: 10 minutes.

Makhane is a water plant mainly cultivated for its edible seeds (after popping, it is called Makhane in Hindi or Fox nut in English). It is treated as dry fruits, by itself has very-very mild flavor and taste; it can easily absorb any flavor. Ghee roasted Makhane is super quick munching snacks for our family to enjoy at the time of watching TV. It is really a very healthy option for your children at snacking time and good option to carry afternoon sacks for office.

Makhane is very healthy and nutritious high in fiber helps to remove constipation helps to flush- out toxins from the body. I would like to share, how to roast Makhane with different flavors; enjoy…

Below is the recipe of ghee roasted “Makhane (Fox nut) Fry with South Indian Masala Flavor”; it is crunchy, yummy, amazing and delicious…

Ingredients:

  • Makhane: 50 gm
  • Ghee: 40-50 gm (you can add less or more amount of ghee as per your wish)
  • Salt: ½ teaspoon
  • Sāmbhar powder: ½ teaspoon
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Curry leaves: 8-10 no.

Preparation:

  1. Dry roast the Makhane on lower flame till it gets crisp (about 5 minutes); you may roast in OTG or air fryer. While staying in Tokyo, I have only fish griller here, so I used here in fish griller for dry roasting

Method:

  1. Take a heavy bottom pan. Put ghee; add curry leaves and all masala powder, after few seconds add roasted Makhane keep stirring and fry on lower flame till it become crisp(about 2-3 minutes)
  2. “Makhane (Fox nut) Fry with South Indian Masala Flavor” is ready to be served; you may serve with tea or milk/ turmeric milk.
  3. Note: To enjoy the variation in flavor, you can try following combinations:
  4. You can add just black pepper and salt.
  5. You can add roasted cumin powder and asafoetida.
  6. You can add even Maggi masala.
  7. You can add citric acid and Pudina powder.
  8. You can add chili flakes and oregano.
Makhane (Fox nut) Fry with South Indian Masala Flavor
Ingredients
add curry leaves and all masala powder
add roasted Makhane
add roasted Makhane
Makhane (Fox nut) Fry with South Indian Masala Flavor
Makhane (Fox nut) Fry with South Indian Masala Flavor
Makhane (Fox nut) Fry with South Indian Masala Flavor

07
Apr 20

Roat (Thick ghee roasts sweet flat bread/Roti)

You can prepare delectable recipe for your baby; yummy and healthier version than biscuit, highly pleasing, especially in the context of taste …

‘Roat (Thick ghee roasts sweet flat bread/Roti)’ is an authentic delicacy from Bihar. It is prepared on many occasions like wedding function, Shitala saptmi and Ramnavmi festival.

My grand-mother used to make this on deshi chulah but on Gas stove also it can be made. I love the texture as it is crisp on outside and soft inside, made from Gur (Jeggery) and Aata (Wheat flour).

 In Sindhi cuisine it is called ‘Mittho lolo’.  It is popular in Utterakhand and Jharkhand too.

Ingredients:

  • Aata (Wheat flour): 300 gm (2 cups)
  • Jaggery: 150 – 200 gm.
  • Green cardamom powder: ½ teaspoon
  • Fennel seed: 1 teaspoon (optional)
  • Ghee (clarified butter): 100 gm (for roasting)
  • Ghee (clarified butter): 50 gm. (for moin)

Preparation:

  1. Dissolve Jaggery with ¼ cup of water; make syrup Keep aside (strain the syrup with thin cloth to remove the impurities of Jaggery).

For making dough:

  1. Take a wide vessel; pour Aata, ghee (as moin) and green cardamom powder. Mix well by rubbing between palms.
  2. Add prepared syrup in small quantity and knead them, if required, put some more.
  3. Make hard dough. (The dough can be made in food processor also), cover and Keep aside, to be used after 10-20 minutes.
  4. Method:
  5. Divide the dough into two parts make ball as shown in photo; roll thick Roti about ¼” with rolling pin.
  6. Take a tawa (griddle), when it becomes hot; reduce the flame to minimum. Place the rolled Roti and make cut marks all over the Roti with knife so that it will cook properly.
  7.  Cook till it changes the color it will take ~5-7 minutes. Now turn the other side and cook till it changes the color other sides also, apply ghee lavishly and turn it again.
  8. Note:  Apply ghee on both sides and cook on low flame. It has to be very slow cooking process.
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Ingredients
dough
roll thick Roti
roll thick Roti
make cut marks
Place the rolled Roti
Now turn the other side
apply ghee lavishly
apply ghee lavishly
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)

30
Mar 20

Arabi Took/Taro Root Dry (Colocasia Dry)

‘Took’ is a favorite and classic Sindhi recipe; double fried and smashed; loved by kids to elders. Generally it is served as starter, tea-time snacks or side dish along with any meal like steamed rice and dal/kadhi.

This vegetable(Arabi/Taro root) has neutral taste and slimy-texture. It is high in fiber and low in calories; contains vitamin ‘C’ & ‘B’. It has more potassium than potatoes.

Ingredients:

  • Arabi: 200 gm
  • Salt: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Mustard Oil/cooking oil of your choice: for deep frying
  • Chili flex: ½ teaspoon
  • Coriander powder: ¼ teaspoon
  • Chat masala: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon

Preparation:

  1. Prepare spice mix to mix all powder masala, keep aside.
  2. Peel off arabi, keeps aside.

Method:

  1. Deep fry arabi on medium flame until gets golden in color (about 5-6 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried arabi.
  2. Refry them until golden brown in color and crispy coating all around (about 3-4 minutes); dry out on the kitchen towel.
  3. Sprinkle prepared spice mix over the fried ararbi; mix well so that spices coat all around, now ‘Arabi Took/Taro Root Dry (Colocasia Dry)’ is ready to be served.
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Ingredients
peeled Taro root
Deep fry arabi on medium flame
slightly press the fried arabi
slightly press the fried arabi
Refry them until golden brown
Refry them until golden brown
dry out on the kitchen towel.
Sprinkle prepared spice mix
Sprinkle prepared spice mix
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)

28
Jan 20

Namkin shaankh (festival namkin)

Namkin have so many varieties, very popular in the state of up and Bihar; puffed and crisp can be stored for 2-3 weeks in an airtight container. Can be served with evening tea or as a Chat with curd, green chutney, Sauth (Tamarind chutney)…boiled potatoes…etc.

Ingredients:

  • Maida: 250 gm.
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  •  Ajwain: 1 teaspoon
  • Crushed black pepper: 1 teaspoon
  • Oil: for deep frying
  • Oil: 50-60 ml (for moin that is put it into dough itself).

Preparation:

  1. Take a wide vessel; pour maida, baking soda, oil, ajwain and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, 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), cover and Keep aside, to be used after half an hour

Method:

  1. Divide dough into 4-5 parts and make balls; roll the ball in 2-3 mm thick circle as in photo (as chapatti), cut this into rectangles shape with the help of knife, keep aside.
  2. 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 come up slowly otherwise, wait a while and test again.
  3. Deep fry them in small quantity on medium low heat; stir in between, fry it from both sides, fry till it becomes crispy and golden in color.
  4. Take it out on the paper napkin to remove Excess oil; let it cool completely, about half an hour, it will become crispier.
  5. Note: if it is fried on high heat, it will be soft. It will not be crispy.
Namkin shaankh (festival namkin)
Ingredients
dough ball
roll the ball
cut this into rectangles shape
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Namkin shaankh (festival namkin)
Namkin shaankh (festival namkin)