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


01
Dec 16

Makhane fry (fox nut fry)

Makhan fry (fox nut fry), is the delicacy from Bihar. This recipe made during religious fasting days like navratri…these healthy fox nut fry can be made during regular days too and one can enjoy with tea. Children love munching fried makhana.

It is light to eat, so enjoy this Fox nut fry. It helps to deal effectively with post delivery weakness and give strength to the body. Detoxifies the spleen, it helps the spleen to function well.

So include fox nut in your grocery list.

Ingredients:

  • Makhane: 50 gm
  • Ghee: 40-50gm
  • Salt: ½ teaspoon
  • Black pepper powder: 1 teaspoon

Method:

  1. Take a heavy bottom pan. Put two table spoon of ghee in it. Add Makhana keep stirring and fry on lower flame till it become crisp, add salt and pepper.
  2. Note: you can add less or more amount of ghee as per your wish.
Makhane fry (fox nut fry)

Makhana fry (fox nut fry)

Ingredients

Ingredients

Add Makhana

Add Makhana

Makhane fry (fox nut fry)

Makhana fry (fox nut fry)

Makhane fry (fox nut fry)

Makhana fry (fox nut fry)


30
Nov 16

Drumstick flower pakoda (drumstick flower fritters)

Rainy season brings with perfect opportunity for you to relax in verandah and enjoy the rain today, drumstick flower pakoda (fritters) pairing with tea…

Ingredients:

  • Drumstick flower: 100-150gm.
  • Onion: 1no. (Medium size)
  • Garlic: 5-6 flakes
  • Ginger: 2” piece
  • Green chili: 2 no.
  • Coriander leaves: 20 gm.
  • Ajawine (carom seeds): half teaspoon
  • Besan (gram flour): half cup
  • Meetha soda (Soda bi carb): 1 pinch
  • Salt: half teaspoon
  • Oil: for deep frying

Preparation:

  1. Remove hard stem from the flower, chop green chili, ginger, garlic, coriander leaves and onion into small pieces.
  2. Take a bowl. Put Besan, drumstick flower, salt, onion, green chili, ginger, garlic, all other ingredients except baking soda, and Mix it well; keep aside for 15-20 minutes. Now add baking soda. Mix it well again. (Add few drops of water if required.)Now, pakoda batter is ready.

Method:

  1. Take heavy bottom pan/fry pan, heat oil in it. Let oil to smoke. Drop small size batter in it. (Either helps of your hand or spoon) If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, deep fry all pakoda (size of your choice), till golden brown. Keep aside. Repeat this till all batter is finished.
  3. Drumstick flower pakoda (drumstick flower fritters) is good for evening snacks.
Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Ingredients

Ingredients

Ingredients

Ingredients

Mix it well

Mix it well

batter

batter

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)


30
Nov 16

Bread pakoda (bread fritters)

Nothing can beat ‘Bread pakoda (bread fritters)’, chutney and a sip of hot and strong ginger tea.

This is the perfect combination across all moods, especially during monsoon.

Tea is a breakfast beverage in Indian family and during rains a must with pakoda. A versatile drink, tea enhances the taste of food and vice-versa. Enjoy the monsoon with bread pakoda…

Ingredients:

  • Sandwich bread: 3 no.
  • Salt: 1 teaspoon (as per taste)
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): 100-150 gm. (1 cup)
  • Water: 1 cup
  • Mustard oil: for deep frying
  • Meetha soda (Soda bi carb): 1 pinch
  • Chili powder: 1 teaspoon
  • Onion: 1 no.
  • Green chili: 2 no.
  • Fresh coriander leaf: 20gm

Preparation:

  1. Cut the bread slice in four pieces. Keep aside.
  2. Chop onion, green chili and coriander leaves in to small pieces. Keep aside.
  3. Take a bowl. Put Besan, salt, Ajawine, green chili, onion, coriander leaves and Meetha soda in it.
  4. Make a smooth batter with the help of water.

Method:

  1. Take heavy bottom (fry pan), heat oil in it, let oil to smoke. Pour a drop of batter into the oil.
  2. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, dip a slice of bread into batter. (Either direct by hand or spoon)
  4. Deep fry, when they start to come up slowly turn over.
  5. Fry till it becomes golden brown on both sides, Remove the bread pakoda from oil, Serve hot with green chutney and tomato sauce.
Bread pakoda (bread fritters)

Bread pakoda (bread fritters)

Ingredients

Ingredients

smooth batter

smooth batter

Cut the bread slice in four pieces

Cut the bread slice in four pieces

Deep fry

Deep fry

Bread pakoda (bread fritters)

Bread pakoda (bread fritters)

Bread pakoda (bread fritters)

Bread pakoda (bread fritters)


24
Nov 16

Mahua flower cake (Madhuca longifolia)

Over the years, I found that exploring rather experimenting cooking with ingredients of Indian ethnic flavors provides a greater satisfaction and motivation. Here I experimented with ‘Mahua’. Mahua being naturally sweet and delicious worked beautifully in cake.

Day before yesterday the delicious aroma enveloped not only my kitchen, but entire house.

Today it is marriage anniversary of my younger son. Mahua is fast growing tree, I wish my sweet daughter in law and loving son that their love and happiness grows faster like this tree.

Today I upload the ethnic flavor ‘Mahua cake’

Ingredients:

  • Maida: 200gm.
  • Mahua flower: 50gm.
  • Sugar: 100gm.
  • Refined oil/ghee: 100gm.
  • Ghee: 1 teaspoon
  • Milk: 100 ml.
  • Baking soda: 1 teaspoon
  • Baking powder: 1 teaspoon
  • Salt: 1 pinch

Preparation:

  1. Rinse the mahua flower; grind coarsely along with 50 ml of milk. Keep aside.
  2. Sieve Maida and baking soda, baking powder and salt together (sieve 3-4 times) to make it airy. Keep aside.
  3. Grind sugar and make powder. Keep aside.
  4. Take a baking tray, put half teaspoon of ghee, and apply ghee all around the container from inside.
  5. Sprinkle one teaspoon of Maida over it. Discard extra Maida. Keep aside.
  6. Take a big mixing bowl, put sugar and mahua flower paste.
  7. Mix it well with the help of hand blender/food processor. (About 4-5 minutes).
  8. Add sieved mixture of Maida, baking soda, baking powder and salt.
  9. Mix well, add milk and make a smooth batter, add refined oil and mix well, now cake batter is ready.

Method:

  1. Choose the size of baking tray such that when batter is put into it, it gets half filled only, as after baking its volume gets nearly doubled.
  2. Now bake it into preheated OTG at 160 degree centigrade for about 35-40 minutes.
  3. Bake until toothpick inserted near the centre of the cake comes out clean, if it sticks, bake further few minutes. Let it cool.
  4. Yum-yum-yummy cake is ready to serve.

Note:

  1. You can bake it simply into pre heated pressure cooker on minimum flame.
  2. Let it cool for some time and transfer into serving plate.

 

Mahua flower cake (Madhuca longifolia)

Mahua flower cake (Madhuca longifolia)

Ingredients

Ingredients

Sieve Maida and baking soda, baking powder and salt

Sieve Maida and baking soda, baking powder and salt

smooth batter

smooth batter

Mahua flower cake (Madhuca longfolia)

Mahua flower cake (Madhuca longfolia)

Mahua flower cake (Madhuca longifolia)

Mahua flower cake (Madhuca longifolia)

Mahua flower cake (Madhuca longifolia)

Mahua flower cake (Madhuca longifolia)