16
Jan 20

Green Fresh Methy Fritters (Methy Saag Muthiya)

I made this recipe with evening tea while hosting a tea party; dining room atmosphere got charged, each and everyone liked the recipe and exclaimed, wow awesome. The recipe is nothing but a fritters (Methy Saag Pakoda) variation of Gujarati dish ‘Muthiya’.

Ingredient:

  • Green Fresh Methy: 150-200 gm.
  • Green chili: 1-2 no.
  • Ginger: 1”piece
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: 1 pinch
  • Ajwain (carom seeds): half teaspoon
  • Kalongi/Mangraella (Nigella sativa): half teaspoon
  • Fennel seeds: ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Makki ka Aata (corn meal): ½ cup
  • Asafoetida: 1 pinch
  • Baking soda: 1 pinch
  • Mustard oil/ cooking oil: for deep fry

Preparation:

  1. Chop the Methy Saag, ginger and green chili into fine pieces and put in a bowl; add all ingredients. Mix and mash all adding water in small quantity if required.
  2. Mash properly (more you mash better it is) make dough like Roti-dough.
  3. Make 6-8 balls out of the dough as per your desired size, put the ball in your fist and make the impression of your fingers, just like you close your fist, see as given in photo…

Method:

  1. Deep fries the pakoda:
  2. Take a fry pan, heat oil in it; let oil to smoke. Pour a bit of dough into the oil.
  3. If comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, deep fry till it becomes golden brown on both sides.
  5. Green Fresh Methy Fritters (Methy Saag Muthiya) is ready to serve.
  6. Serve hot with Sauth, Green chutney or ketchup.
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Ingredient
add all ingredients
put the ball in your fist
make the impression of your fingers
just like you close your fist
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)

17
Dec 19

Bhafla Baati (Ghee laden dough ball)

Ghee doused ‘Bhafla and chana Mung dal’ I enjoy to eat first time at a Dhava about many decades ago near Chittorgarh; it was delicious but very hot, Rajasthani people love to eat hot and spicy.  It is very popular dish from western India as Rajasthan, Madhya Pradesh… and it is served as main course. It is the different version of ‘Dal Baati’; can be cooked with or without oven…you may deep fry in ghee or cook direct on charcoal or grill in oven as per convenience…

Ingredients:

  • Wheat flour (Aata): 1 cup
  • Makki ka Aata (corn meal): ½ cup
  • Besan: ¼ cup
  • Salt: 1 teaspoon
  • Ajwain(carom seed): ¼ teaspoon
  • Fennel seed: ½ teaspoon
  • Coriander seed: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Soda bicarb: 2 pinch (optional)
  • Ghee (clarified butter):4 tablespoon (for moin)
  • Ghee: 200 gm. (for dipping Bhafla Baati)

Preparation:

  1. To prepare powder masala, roughly crush the coriander seeds, ajwain, fennel seed, keep aside.
  2. Take a bowl; fill with ghee for putting the Bhafla Baati, keep aside.
  3. Take a wide vessel; pour Aata, ghee (4 tablespoon), powder masala, baking soda, Turmeric powder and salt. Mix well by rubbing between palms.
  4. Add water and make hard dough (The dough can be made in food processor also)
  5. Cover and Keep aside, to be used after 10-20 minutes.
  6. Divide the dough into 8-10 equal part and make ball, slightly press by your thumb in the center or make a cross with your knife, so that it will get cooked evenly as shown into photo, keep aside. Now raw ‘Bhafla Baati’ is ready.

Method:

  1. Boil the water in a big container (kadhai/Bhagona) which can accommodate all ball; add half of the prepared dough ball, let it boil for about 3-4 minutes on medium flame (don’t cover otherwise it will stick among) it should come up after few minutes, add rest of the ball, boil for another 3-4 minutes or till it starts floating up. Take out this with spoon or fork.
  2. You may grill or deep fry Boiled Bhafla in ghee; here I grilled these into Japanese preheated griller until the outer layer change to golden brown in color. Keep watching, change the sides at some time intervals, take it out.
  3. If you would like to deep fry, then cut boiled bhafla into 2-4 pieces, it will be easy to deep fry.
  4. Before putting it in to ghee, use kitchen towel and press slightly by your palm (so that its crack gets enlarged and absorbs good amount of ghee inside); put it into the bowl filled with ghee.
  5. ‘Bhafla Baati’ is ready; serve with ‘chana Mung ki Dal’ and Churma.
  6. Note:
  7. If you do not want to eat much amount of ghee; just take out the Bhafla Baati from the ghee after few seconds, put it on the kitchen towel to absorb extra ghee from the Baati.
  8. Traditionally Bhafla Baati is served with lots of ghee.
Bhafla Baati (Ghee laden dough ball)
Ingredients
dough
make ball, slightly press by your thumb
add half of the prepared dough ball
add half of the prepared dough ball
let it boil for about 3-4 minutes
Take out this with spoon or fork
grilled these into Japanese preheated griller
outer layer change to golden brown
press slightly by your palm
put it into the bowl filled with ghee
put it into the bowl filled with ghee
Bhafla Baati (Ghee laden dough ball)
Bhafla Baati (Ghee laden dough ball)
Bhafla Baati (Ghee laden dough ball)

05
Dec 19

Dalia(Broken wheat)Halwa (Lapsi)

Lapsi (Dalia Halwa) is a Rajasthani authentic recipe; considered an auspicious preparation made on the festive and ceremonial occasion to offer the family God.

I prepared this recipe first time at one of my family friend Son’s wedding function, family members and guests appreciated the recipe. They said best Lapsi ever they had!

Cook delicious Lapsi with jeggery…

Ingredients:

  • Dalia (Broken wheat): 100 gm.
  • Jeggery: 100 gm.
  • Ghee: 75-100 gm.
  • Green cardamom: 5-6 no.
  • Dry coconut: 20 gm.
  • Raisin: 1 tablespoon
  • Almond: 20-25 no.
  • Water: 300 ml

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the Almond and dry coconut. Keep aside.
  3. Boil jeggery along with ½ cup of water, and make jeggery syrup, strain. Keep aside.

Method:

  1. Heat ghee in a heavy bottom pan and add Dalia; roast on medium flame till it gets golden brown in color.
  2. Add sliced almond continue to fry for couple of minutes on medium low flame; add sliced coconut continue to fry for few seconds, add water let it cook on medium low flame until it is done(about 10-15minutes) with cover on.
  3. Add jeggery syrup stir it, lower the flame continue to cook till the Halwa consistency come.
  4. Add cardamom powder; stir to mix well, add one tablespoon of ghee to finish off. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  5. ‘Dalia Halwa (Lapsi)’ is ready to offer family Deity.
Dalia Halwa (Lapsi)
Ingredients
add Dalia
Boil jeggery along with ½ cup of water
Add sliced almond
add sliced coconut
add water
cook on medium low flame
Add jeggery syrup
continue to cook
Halwa consistency
Add cardamom powder
stir to mix well
add one tablespoon of ghee
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)

19
Sep 19

Baati (Rajasthani recipe)

Rajasthan is among the best state of India for their exotic culture and royal food, there is a wide range of delectable food. ‘Dal Baati’ is one of them, an unforgettable memory for me. I ate ‘Dal Baati’ first time at Rawat Bhata near Kota in the state of Rajasthan in a crew Picnic, awesome taste which I will never forget. Actually to set my hunger, half Baati is enough, but I asked another half, so you can imagine how tasty it was?

If you are food enthusiastic then my advice to must cook the recipe, it will definitely find it very yummy… It is made from wheat flour (slightly course wheat flour is better), swamped in ghee (clarified butter). Go ahead and try the genuine Baati from the Rajasthan.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Curd: ½ cup
  • Milk: ¼ cup
  • Salt: 1 teaspoon
  • Ajwain (carom seed): ¼ teaspoon
  • Fennel seed: ½ teaspoon
  • Coriander seed: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Soda-bicarb: 2 pinch (optional)
  • Ghee (clarified butter):4 tablespoon (for moin)
  • Ghee: 200 gm. (for dipping Baati)

Preparation:

  1. To prepare powder masala, roughly crush the coriander seeds, ajwain, fennel seed, keep aside.
  2. A mixing bowl filled with ghee for putting the baked Baati, keep aside.
  3. Take a wide vessel; pour Aata, ghee, powder masala, baking soda, Turmeric powder and salt. Mix well by rubbing between palms.
  4. Add curd and knead, if required, put milk in small quantity and make a semi-hard dough (The dough can be made in food processor also)
  5. Cover and Keep aside, to be used after 10-20 minutes.
  6. Divide the dough into 8-10 equal part and make ball, slightly press by your thumb in the center or make a cross with your knife, so that it will get cooked evenly as shown into photo, keep aside. Now raw Baati is ready.

Method:

  1. Traditionally it is baked on charcoal, but here I used OTG; arrange these into OTG tray and put it in preheated OTG at temperature of 230 deg C.
  2. Cook until it is ready, change the sides in intervals (its color will change to golden brown and small cracks will develop on the surface), take it out.
  3. Use kitchen towel and press slightly by your palm (so that its crack gets enlarged and absorbs good amount of ghee inside); put it into the bowl filled with ghee.
  4. Baati is ready; serve with mix dal/panchmail dal and churma.

Note:

  1. If you do not want to eat much amount of ghee; just take out the Baati from the ghee after few seconds, put it on the kitchen towel to absorb extra ghee from the Baati.
  2. Traditionally Baati is served with lots of ghee.
Baati (Rajasthani recipe)
Ingredients
The dough
Divide the dough into 8-10 equal part and make ball
slightly press by your thumb
OTG tray
press slightly by your
Baati bowl filled with ghee
Baati (Rajasthani recipe)

22
May 19

Dry methi potato

You may forget the fresh methy Aaloo, when you eat a bite of this fabulous recipe. Your house will be filled with its aroma when you cook this recipe. You would like to taste it again and again greedily. Whenever I prepare this recipe the guest praises and asks more and more and never forgets to ask, how to cook. I am going to upload today a long time pending… recipe…enjoy… let me know the feedback…

Ingredients:

  • Potato: 250 gm
  • Onion: 1no. (Small size)
  • Ginger: 2”pieces
  • Green chili: 1no.
  • Dry kasuri methi: 2 tablespoon
  • Cumin: ¼ teaspoon
  • Chili powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard oil: 1 tablespoon
  • Fresh cream: 2 tablespoon

Preparation:

  1. Boil potatoes, peel off the skin and chop into cubes, Keep aside.
  2. Chop onion longitudinally, Keep aside.
  3. Chop ginger, green chili into small pieces, Keep aside

Method:

  1. Take a fry pan. Heat oil and add cumin, let it spur for few seconds; add chopped onion, green chili and ginger, fry it for a  couple of minute, till it turns translucent.
  2. Add salt, red chili powder, coriander powder and turmeric powder, stirs for a minute, add boiled and chopped potatoes along with dry kasuri methi. Stir and cook on low flame with lid on for 2-3 minutes Stir occasionally.
  3. Add fresh cream. Stir and cook again on low flame with lid on for 4-5 minutes. Stir occasionally. Put off the flame. Transfer into serving bowl. Serve hot or warm as per your choice. You can serve this as a side dish with Indian bread and equally goes well with rice dishes too.
Dry methi potato
ingredients
ingredients
add cumin
adding sliced onion
adding ginger
adding green chili
Add salt, red chili powder, coriander powder and turmeric powder
add boiled and chopped potato
add dry kasuri methi
Add fresh cream
Add fresh cream
adding garam masala powder
Dry methi potato