Sweet Corn Pakode

Sweet Corn Pakode

corn

corn paste

Ingredients

Gram Flour ( Besan )- 1 cup

Sweet corn - 1 cup

Salt - As per taste

Red Chilly powder - As per taste

Garam Masala - 1 tsp

Oil - To deep fry

Potato - 1 ( Sliced )

Green Chilly - 1

Green coriander - 2 tsp finely chopped

Method

Corsely grind the corn kernels. Place the corn mixture in a large bowl now add potaoes, green chillies, red chilly powder, green coriander, salt, garam masala powder and gram flour(besan) mix it well add water if required. Heat oil in a kadai drop small portion of mixture and deep fry the pakodas till they becomes golden brown from both the sides.

Serve hot with green coriander chutney.

Note:

Adding potatoes are optional.

Chole/Chickpea masala

 Delicious Chole with my style...

Ingredients

Chole - 2 cups (boiled)

Green chilly - Finely chopped

Ginger - Finely chopped

Onion - Finely chopped

Bay leaves - 3-5

Big black cardamom - 2

Oil - 2 tbsp

Coriander powder - 1 tsp

Red chilly powder - as required

Garam masala powder - 1 tsp

Garlic - 5-6 cloves finely chopped

Turmeric paste - 1 tsp
Kasuri methi - 2tsp

Salt- As per Taste

Chopped green coriander for garnish

Method

Heat oil in a pan add bay leaves, Cardamom, cumin seeds saute for 1 min now add garlic and ginger fry till garlic becomes brown then add chopped onion and green chilies, fry till onion change its color to golden brown now add chole (I added a tea bag while boiling for nice brown color before you boil soak them overnight), coriander powder,Kasuri methi,red chilly powder, turmeric paste, salt, garam masala and saute on high flame for 5 minutes now garnish with green chopped coriander.

Serve with puri, parantha or as you like :)

Masala Dosa

Today I am going to share masala dosa recipe at home usually it's really hard to make perfect batter for dosa everything else is soo easy isn't it :)

So, I will solve your problem today you only have to do one thing just KEEP READING :)

DOSA RICE pic FYI

Masala Dosa

Ingredients
Dosa Rice - 4 cups (Sona masoori can be also used)
Urad Daal (Without Cover) - 1 Cup
Methi/ Fenugreek seeds - 1 tsp
Poha/Chidwa - 4 tsp
Salt - As per taste

Method

To Make Dosa Batter
Wash and Soak rice, dal, methi seeds, poha for 10-12 hours now make smooth batter by grinding them into mixture don't add too much of water now keep aside for another 12-15 hours for fermentation now add salt and water if required to make paste just add little salt before making dosa's.
After fermentation your batter should be light and fluppy.

To Make Dosa
Heat tawa when it gets hot,smear the tawa using sliced onion( if you are not using non stick pan) and pour little batter and spread around it in circular motion.
Put oil on and around the dosa cook it on medium high heat tilll dosa starts browning then flip it and cook for 1 minute.
Serve hot 

Note:
You can also soak rice, dal, methi seeds, poha separately too.
For that first soak rice then after 2-3 hours urad dal with methi seeds then soak poha for 2 hours.

Milk Halwa

Milk halwa is a simple and very delicious sweet and can be prepared at home in a very less time this sweet can be found in most of the Indian sweet shops.I tried this here in Bangalore 1st time similar to milk cake we usually got in north.

Ingredients
Milk - 1Ltr
Sugar - 150 gms
Lemon - 1
Ghee - 150 ml

Method
Boil half liter of milk squeeze lemon juice wait till it separates now filter and hang it in a thin cloth to remove excess liquid.
Heat remaining milk and break paneer into milk and cook till the milk absorbed now add sugar and ghee keep stirring continuously to avoid halwa sticking to the pan. Once the added ghee comes out remove halwa from heat and transfer into greased plate and allow it to cool.

Lauki Ki Lauj/ Barfi

Lauki Ki Lauj/Barfi

Lauki or bottle gourd is a vegetable that is usually eaten in many families while fasting,Lauki ki lauj is very light, healthy and yummy recipe usually prepared in many Indian families So, today I writing my recipe of lauki ki lauj .

Ingredients:

Grated Lauki - 2 cups
Milk - 4 cups
Sugar - As per taste or 4 tsp
Green cardamon powder
Ghee - 1/2 tsp
Method

In a heavy bottom pan boil milk with grated lauki and cook until lauki absorbs the entire milk don't forget to stir after 3-5 minutes.

Now add sugar and mix well at this point of time stir continuously to avoid burning of the mixture after 4-5 minutes turn off the gas.
Now add cardamom powder.
Note:
If you want to make lauki ki barfi then spread this mixture on a greased tray( a plate greased by few drops of ghee) and let it set for 30 minutes cut shapes .

Paneer @ home

How to make paneer/cottage cheese @ home

I always use homemade paneer as its fresh soft and healthy So thought to share this with you all hope you will like this.

Ingredients

Milk-1 ltr ( preferably full cream)
Lemon-1 (you can also use vinegar)

Method

1.Boil milk for 5mins.when it starts curdling add lemon, add it 1 tbsp by 1 tbsp keep adding lemon juice till it separates now boil this for 5 minutes turn off the gas.

2.Place a cheesecloth(make sure it is long enough to get tied up) over a container and strain the paneer. If you use lemon juice to curdle just wash it twice atleast,  in cold water to get rid of the lemon flavour.Bring the edges of the cloth to the center, tie and hang it to a handle or sink tap(I used sink tap). Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.

3.Flatten it and place it on a any high thing like tawa etc. Then keep any other heavy weight over the paneer (I kept my Water dispenser full of water J ). Allow it to get set for atleast 1-2 hours. It will look crumbled at this stage but dont worry it will get set well. Then carefully remove the cloth from the paneer and place it in the fridge for 1 hour atleast(this step is optional but helps in getting clean neat pieces while cutting).Then, remove it from the fridge , and cut into desired cubes.

Note:

Refrigeration is enough don't keep it in freezer.

Curd can also be used for separation of milk.

Sooji Halwa

Sooji Halwa

Ingredients

Sooji-1 cup
Desi Ghee- 1/2 cup
Sugar- 1 cup
Water- 3 cups
Dry fruits

Method
Heat ghee in a pan then add sooji fry till it becomes golden brown then add sugar and water cook for 5 minutes or until it turns thick.

Your halwa is ready so simple naaa...:)

Garnish with dry fruits :)

Poha

Poha

Ingredients
Chidwa-1 cup
Onion-1 small finely chopped
Green chilly-1 finely chopped
Green peas-boiled
Tomato-2 finely chopped
Turmeric powder
Red chilli powder
Coriander powder
Peanuts-fried
Salt-as per taste
A pinch garam masala powder
Oil for cooking

Method 
Soak chidwa in water for about 15 minutes then drain water keep it aside for 15 minutes Now add oil into a wok,add onion fry for 2 minutes then add tomatoes cook till they becomes soft now add tumeric powder,red chilli powder,coriander powder,green boiled peas,soaked chidwa,salt and cover it for 5-8 minutes on slow flame, now add garam masala powder and green coriander(For me it was out of stock).

Garnish with peanuts and lemon.

Tip: Never add lemon juice when its hot as it will make your poha bitter :)

Masala Ragi Roti

Masala Ragi Roti

Hey all today I am penning my experience of ragi roti I had in bangalore only hope you all will like this and no doubt try this.

Ingredients
Ragi flour - 2 cups
Wheat flour - 1 cup
Salt - as per taste
Desi ghee - for frying
Onion - 1 finely chopped
green chilly - 1 finely chopped
Kasuri methi - 1 tsp
Red chilly powder, garam masala - a pinch.

Method
Knit dough( Before knitting as dough roast ragi flour lighty for about 5-8 min on low flame ) by mixing all ingredients except ghee, now take a ball sized dough roll it and fry like parantha.

I served this with brinjal curry and tomato raita.

Anyone interested to know tomato & mint raita recipe :)

Raj Kachori

RAJ KACHORI

As I am from delhi so chats are one of my fav Today I am going to share receipe of RAJ KACHORI ALL TIME FAV best serve for guests they can fill what they like.

Ingredients:

Kachori Dough

·         1 cup all purpose flour

·         1 tablespoon oil

·         1/2 teaspoon salt

·         Approximately ½ cup lukewarm water

Kachori Filling

·         Pinch of asafetida

·         1/2 teaspoon salt

·         1/2 teaspoon red chili flakes

·         1/2 teaspoon mango powder

·         1 tablespoon oil

Condiments to be served Kachories

·         1 cup moong sprouts

·         1 cup boiled potato cut into small pieces

·         1 cup whipped yogurt add some sugar for yummy taste

·         1/4 cup coriander chutney

·         1/4 cup tamarind chutney

·         2 tablespoon chopped cilantro

·         2 green chilies finely chopped

·         1/4 cup fine save you can also use aloo bhujiya

·         Black grams fried

·         Dahi bhalla pakoda

Method

Dough

In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.Cover and set dough aside for at least 10 minutes.Mix Kachori filling ingredients together, i.e.asafetida, salt, chili flakes, mango powder and oil. Set aside.

Making Kachori

Knead dough for a minute and divide into 12 equal parts.Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachories and let sit for 3 to 4 minutes.Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed it’s color.Slowly drop kachories into the frying pan making sure they don’t overlap one another. As kachories puff up, slowly turn them over and fry on all sides. Turn kachories 3-4 times until they are golden brown in color, which will take about 7 minutes. Kachories should be crisp. If the kachories are fried over high heat they will be too soft.

Prepare Moong Sprouts

Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.

Serving Kachorie

Gently make an inch sized hole in the center of the kachori.Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys,curd and dahi bhalla.As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.

Tip:

These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.

If you all want I can also post receipe for green coriander and Tamarind chutney.

For dahi bhalla you can check my previous post.

Pao Bhaji

PAO BHAJI

I enjoy preparing street food at home only today I am blogging mumbai famous pao bhaji pao = soft bun and bhaji = mixture of 6-7 vegetables with yummy masala, So here we go :)

Ingredients

1 carrot
2 potatoes
1 capsicum
1 cup cauliflower
8-10 french beans
1/4 peas
2 onions
2 green chilies
1/2 cup of matar white-boiled mashed
1 tsp ginger garlic paste
a pinch turmeric
red chilly powder as per taste
2 tsp pao bhaji
1 tsp sugar
salt to taste
2 tomatoes chopped
1 tsp lemon juice
2 tsp butter
fresh coriander
1 tsp oil
pao roasted in butter

Method
Pressure cook all vegetables and drain extra water keep aside mash well when cools.
Heat oil in a vessel add green chilies and onion saute for 3 minutes add ginger garlic paste saute for another 2 minutes  now add turmeric powder,red chilie powder,tomatoes,pao bhaji masala,sugar and salt cook till tomatoes becomes soft now add all mashed veggies with mashed matar and 1 cup of drained vegetable stock cook on high flame for 2 minutes then simmer it on low flame for 15-20 minutes keep stirring in between adjust the salt and add coriander when it becomes thick.

Serve with hot pao and sliced onion

Yummm yumm :)

Leave comment if you like this .....

Til Ke Ladoo

TIL KE LADOO

On Makar Sankranti I tried this :)

Ingredients

Khoya/Mava - 300 gms
White Til (Sesame seeds) - 200 gms
Sugar powder - as per taste
Elaichi Powder - Optional

Method

Roast til in a pan for 10-15 minutes on slow medium flame till they start popping.Let them cool and then grind them add khoya and sugar powder mix it well and take some mixture and make laddoo if sticky grish you hands with little ghee.

Elaichi Powder is optional truly speaking I don't like this in til ladoo :)

Recipe is too simple but taste delicious.

Paneer peas sandwich

PEAS-PANEER TIKKI SANDWICH

Ingredients:

·         Bread-8 slices

·         Potatoes Boiled and mashed

·         Paneer-(grated)

·         Peas Boiled and little mashed

·         Onion-1/2(finely chopped)

·         Ginger garlic paste-1 tbsp

·         Red chilli powder-2 tsp(according to spice level)

·         Garam masala-1/2 tsp

·         Salt- to taste

·         Cornflour

·         Coriander-1/2 cup

·         Green chilli-2

·         Salt-to taste.

Method:

1.    Heat oil in a pan and fry the onion till they become translucent.

2.    Take one big bowl Add potatoes followed by other spices except peas and paneer.

3.    For Filling : Mix peas ,paneer and little salt.

4.    Now take some mixture of potato keep in your hand fill with some peas filling round it and fry it on a pan same as tikki. See the picture J

5.    Take 2 bread slices roast it from both the sides with butter and Keep the tikki and cover it with another bread.

6.    Peas-Paneer Tikki sandwich is ready :)

Tip: You can also make green coriander chutney and spread it on one bread before stuffing.

Paneer Sandwich

Paneer Sandwich

 

Ingredients:

·         Bread-8 slices

·         Paneer-100g(grated)

·         Onion-1/2(finely chopped)

·         Ginger garlic paste-1 tbsp

·         Capsicum-1/4 cup(finely chopped) Optional

·         Red chilli powder-2 tsp(according to spice level)

·         Garam masala-1/2 tsp

·         Salt- to taste

·         Coriander-1/2 cup

·         Green chilli-2

·         Salt-to taste.

Method:

1.    Heat oil in a pan and fry the onion till they become translucent.

2.    Add the ginger garlic paste and toss it for 2 minutes.

3.    Then add the chopped capsicum and fry till they become soft.

4.    Then add salt, red chilli powder,grated paneer, garam masala,coriander,green chillies and fry them for 5 minutes.

5.    Take a bread slice and Keep the stuffing and cover it with another bread.

6.    Repeat the same for other slices and keep them in sandwich maker.

7.    Paneer sandwich is ready 

Tip: You can also make green coriander chutney and spread it on one bread before stuffing with paneer mixture.

Bhaigan Bhaja

Baighan Bhaja ( Eggplant/Brinjal Fries

Ingredients

·         1 large eggplant cut into half inch round slices

·         1 tsp chili powder

·         1/2 tsp turmeric powder

·         1 tsp garam masala powder (optional)

·         1 tsp dried mango/amchur powder (optional)

·         rice flour /Besan as required

·         salt as required

·         mustard oil for frying

Method:

1.      Rinse the eggplant well in water.

2.      Pat dry with a kitchen towel.

3.      Now slice the eggplant in 1/2 inch thick roundels.

4.      Soak these slices in salted water for 15-20 minutes.

5.      Remove and pat dry all the slices.

6.      Now add all the spice powders and salt and mix the slices well.

7.      Marinate for 5-7 minutes.

8.      Heat oil in a pan.

9.      Take rice flour/Besan (Cheakpea flour) in a plate.

10.  Coat each slice with flour.

11.  Dust off the extra flour.

12.  Now pan fry the aubergine slices till crisp and golden brown on both sides.

13.  Drain on paper tissues.

Note:

If you ar using Besan (Cheakpea Flour) then mix it with some water and little bit bit salt now coat each side of brinjal with this and fry.

I used Besan instead of Rice flour :) :)