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)


28
Jun 17

Palak pakoda (spinach fritters)

I returned from holidays and same day rain started, I witnessed the dried plant of spinach turning into fresh, glittering green in my kitchen garden. It was so soothing to the eyes! It was raining and raining, I loved to see the plant bursting out and growing every day. I plucked some of them and made palak ka pakoda (spinach fritters). My favorites…

Ingredient:

  • Spinach: 100-150 gm.
  • Onion: 1no. (Medium size)
  • Green chili: 2-3no.
  • Garlic: 4-5 flex
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): half teaspoon
  • Black pepper corn: 12-15no.
  • Besan (gram flour): 1 cup
  • Mustard oil: for deep frying

Preparation:

  1. Take spinach leaf; discard the hard stem, chop roughly and keep aside.
  2. Chop onion, garlic and green chili. Keep aside.
  3. Take a bowl. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper.
  4. Leave it for 10-15 minutes. Due to salt it gets watery, add chopped leaf and Besan.
  5. Mix and Mash all with the help hand, Mash properly (more you mash better it is). Now batter is ready for pakoda.

Method:

  1. Take a fry pan, heat oil, let oil to smoke. Pour a drop of batter into the oil.
  2. If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, take little quantity of batter by hand or spoon.
  4. Drop the batter into the oil, five- six pieces or as many which can be accommodated as per quantity of oil. As shown in photo.
  5. Deep fry, when they start to come up slowly turn over.
  6. Fry till it becomes golden brown from both sides, spinach pakoda is ready to be served.
  7. Serve hot with green chutney or raw peanut chutney, followed with tea or coffee.
Palak pakoda (spinach fritters)

Palak pakoda (spinach fritters)

Ingredient

Ingredient

Ingredient

Ingredient

chop roughly

chop roughly

. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper

. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper

Leave it for 10-15 minutes

Leave it for 10-15 minutes

add chopped leaf and Besan

add chopped leaf and Besan

batter is ready

batter is ready

Drop the batter into the oil

Drop the batter into the oil

Deep fry

Deep fry

Palak pakoda (spinach fritters)

Palak pakoda (spinach fritters)


14
Apr 17

Matar ki kachori (fresh peas kachori)

The taste of matar ki kachori is supreme; serves the kachori while these are hot. You can store the kachori, but a hot kachori taste is different and is amazing with hot cup of tea or coffee.

Ingredients:

For dough (outer layer):

  • Maida (all purpose flour):200gm.
  • Ghee: 50-60gm. (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: 1 teaspoon.
  • Refined oil/ghee: for deep frying.

For stuffing:

  • Matar (peas): 250gm (fresh grains)
  • Black pepper: 1 teaspoon
  • Cumin seed: 1 teaspoon
  • Funnel seed: 1teaspoon
  • Chat masala: 1 teaspoon
  • Green chilly: 2-3 no.
  • Asafetida: 1pinch
  • Oil: 1 teaspoon

Preparation:

For making dough:

  1. Take a wide vessel; pour Maida, ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan, add cumin seed, and funnel seed, black pepper and asafetida, when it turns brown, and add green chili, stir on high flame till color changes, add peas and fry it about 3-4 minutes on medium flame.
  2. Cover it, lower the flame. Stir occasionally. Fry until it is half done, (About 5-7 minutes) add salt, Fry till peas are done; Keep aside for half an hour.
  3. After it becomes cold, grind coarsely, now stuffing is ready, divide stuffing into 10-12 parts and make ball.

Method:

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 part of stuffing in the centre.
  2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
  3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
  4. Deep fry the kachori on medium low heat; slowly turn over after they start to puff. Fry till it becomes golden brown.
  5. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
  6. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Ingredients

Ingredients

add cumin seed

add cumin seed

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add green chili

add green chili

add green chili

add green chili

add peas

add peas

add peas

add peas

add salt

add salt

Fry till peas are done

Fry till peas are done

grind coarsely

grind coarsely

 make lemon size balls. Flatten the edge of each ball with the help of finge

make lemon size balls. Flatten the edge of each ball with the help of finge

Deep fry

Deep fry

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)


16
Mar 17

Lauki ke pakoda (bottle gourd fritters)

I love the fresh, earthen aroma that engulfs the air. I enjoy eating Lauki ka pakoda (bottle gourd fritters) with hot ginger tea in the evening when it rains…

Ingredients:

  • Lauki: 200gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Rice flour: 1 tablespoon
  • Water: ½ cup
  • Mustard oil: for deep frying

Preparation:

  1. Peel off the lauki, make slices, marinate with ½ teaspoon of salt and turmeric powder to be used after 10 minutes.
  2. Take a bowl. Put Besan, rice flour, salt, Ajawine and chili powder in it, Make a smooth batter with the help of water.

Method:

  1. Take fry pan, heat oil in it, 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 2-3 marinated lauki slices one by one or as many which can be accommodated as per quantity of oil. When they start to come up slowly turn over.
  3. Fry till it becomes golden brown from both sides, Remove the pakoda from oil.
  4. Deep fry all slices,
  5. Serve hot with green chutney and tomato sauce followed by tea.
  6. It can be served with any meal. It goes well with steamed rice and dal.
Lauki ke pakoda (bottle gourd fritters)

Lauki ke pakoda (bottle gourd fritters)

 Ingredients

Ingredients

Peel off the lauki, make slices

Peel off the lauki, make slices

marinate with ½ teaspoon of salt and turmeric powder

marinate with ½ teaspoon of salt and turmeric powder

dip 2-3 marinated lauki slices

dip 2-3 marinated lauki slices

lauki slices one by one or as many

lauki slices one by one or as many

Fry till it becomes golden brown

Fry till it becomes golden brown

Lauki ke pakoda (bottle gourd fritters)

Lauki ke pakoda (bottle gourd fritters)


07
Dec 16

Sattu (roasted gram flour) ki Kachori

‘Sattu ki kachori’ is Delicacy from Bihar, has spicy, tangy, hot amazing and mouth watering taste. So make this amazingly tempting recipe and pamper your taste bud. Here I used Dabur Hajmola.

Ingredient:

For stuffing:

  • Sattu: 1 cup
  • Onion: 2 no. (Medium size)
  • Green chili: 5-6 no.
  • Ginger: 2” piece
  • Garlic: 5-6 flakes
  • Coriander leaf: 2 tablespoon (chopped)
  • Mustard oil: 1 tablespoon
  • Salt: 1 teaspoon
  • Ajwain: 1/4 teaspoon
  • Onion seed: 1/4 teaspoon
  • Black pepper: 1 tablespoon
  • Fennel seed: 1 teaspoon
  • Hajmola: 4-5 tablets (optional)
  • Lemon: 1 no.

For dough (outer layer):

  • Maida (refined flour):500gm
  • Ghee/Oil: 125-150 ml
  • Ajwain (thymol seed):1teaspoon
  • Kalonji (onion seed): 1teaspoon
  • Oil: for deep frying

Preparation:

For stuffing:

  1. Chop onion, ginger, garlic, green chili and coriander into small pieces.
  2. Grind hajmola.
  3. Take a mixing bowl; put all stuffing ingredients in it, Mix well, if required add small amount of water.
  4. Now stuffing is ready, keep aside.

For making dough:

  1. Take a wide vessel, Pour Maida, salt, Ajawin, Kalongi and ghee, mix well by rubbing between palm.
  2. Mix well and prepare hard dough with the help of water, Keep aside for half an hour. You can make dough into food processor too.

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 teaspoon stuffing in the centre. As shown in photo.
  2. Pull the edge of dough to wrap the sattu (stuffing) repeat with the rest, Make it round in shape.

Method:

  1. 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 should come up slowly, Deep fry the kachori on medium low heat, After they start to puff slowly turn over,  Fry till it becomes golden brown.
  2. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
  3. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney), to be followed by masala tea/ coffee.
Sattu (roasted gram flour) ki Kachori

Sattu (roasted gram flour) ki Kachori

Ingredient

Ingredient

 Flatten

Flatten

stuff 1 teaspoon stuffing

stuff 1 teaspoon stuffing

Pull the edge of dough

Pull the edge of dough

wrap the sattu

wrap the sattu

Make it round in shape

Make it round in shape

Make it round in shape

Make it round in shape

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Fry till it becomes golden brown.

Fry till it becomes golden brown.

Sattu (roasted gram flour) ki Kachori

Sattu (roasted gram flour) ki Kachori