Kuttu ki dahi pakodi- Mahashivratri special

On special occasion of "Maha Shivratri" , I had prepared this fasting dish which is made with buckwheat flour(kuttu ka aata) and flavored with sweet curd.

During the festival of Maha Shivratri, many variety of food items, specially for fast , are prepared which consists of sweets and beverages of milk, buckwheat flour (kuttu ka aata) items like Poories, paranthas and pakodis, fresh fruits, sago(sabudana) vada, khichdi and kheer and many other.....

Ingredients:

1 bowl buckwheat flour(kuttu ka aata)

1 green chili (nicely cut into small pieces)

rock salt according to taste

water (enough to make a smooth paste of Flour)

oil for deep frying
1 tablespoon powdered sugar(bura)

beaten curd (for pakodis to dip in properly)

Method:

 In a bowl mix the flour and water nicely to form a thick paste.
Slightly whip it for few minutes to make the paste light and fluffy.
Add the chopped chili and seasonings. Mix well.
Heat oil in a wok(kadahi). When the oil is hot enough, make small round balls of the paste and slide them slowly in to the hot oil.
Fry them for 2-3 minutes on medium flame till they turn crispy from all sides.
Place on an absorbent paper to remove excess oil.
Put these pakodis in water to make them soft.
Mix powdered sugar in beaten curd and mix well.
Press each pakodis gently to remove water and transfer them in curd .
Garnish with little red chili powder.
"Kuttu ki Dahi pakodi" is ready. Enjoy it with fresh fruits during the fast....

Optional notes:
One can add Boiled potatoes in the pakodis to make it more tatsy.

Enjoy other fast recipes:

Sabudana Khichdi

Fruit Chaat,

Rabdi,

Thandai.

Special punjabi Bread pakora

"Bread pakora/fritter" is a very common and tasty teatime snack in North India. It is a very easy preparation and gets quickly done. Kids too love it for school tiffin . 
Here I am presenting a special preparation of bread pakora which has filling of mashed potatoes and slice of Cottage cheese!!



Ingredients:
This preparation is for 2 bread pakoras  
For filling:
2 bread slices
2 large boiled potatoes
1 green chili(nicely cut into small pieces)
1/4 cup chopped coriander leaves
2 slices of  cottage cheese
1 tbs chaat masala
1 teaspoon roasted cumin powder(jeera powder)
1/2 teaspoon red chili powder(lal mirch powder)
few whole coriander seeds(sabut dhania)
1/2 teaspoon black salt(kala namak)
salt according to taste
oil for deep frying
For the batter:
1 and 1/2 cup gram flour(besan)
1/2 tbs salt
1/2 tsp red chili powder(lal mirch powder)
a pinch of baking soda
water for preparing the batter


Method:

  For the filling:
Mash the potatoes and add all the spices and herbs .
Add only 1/2 tbs of chaat masala to this mixture.
Mix all the ingredients and make a semi thick batter of gram flour and water(should come like a ribbon while pouring). Keep aside .
Take slices of bread, cut into half to form a triangle.
Apply the potato mixture on both  slices on one side. Place a slice of cottage cheese on one slice and cover it with the other slice of bread. A raw sandwiched Bread Pakora is ready . Prepare other following the procedure mentioned.
Heat oil in a kadahi(wok).
Dip each raw bread pakora in the batter and coat it properly from all sides.
Fry them on medium flame till they turn golden brown from both sides. Place it on an absorbent paper.
Cut the fried bread pakora  into half and fry once again to make it more crispier. Place them again on an absorbent paper to remove excess oil.
Sprinkle the remaining chaat masala on hot Bread Pakora to enrich its taste.....

"Special Punjabi Bread Pakora " is ready!! Enjoy with Tomato sauce or Sweet chutney....

Cocktail Corns!!

New Year celebrations goes on and with lot of fun , many party snacks are prepared keeping in mind the drinks which are served along with them. People enjoy less oily but tasty snacks in Drinks and dance parties.
Here I am presenting "Cocktail corn ",which is made with corn kernels and green capsicum.
This snack is simple and quick to make and is a hit with Cocktail/Mock tail drinks.!!


Ingredients:
1 cup corn kernels 
1/2 cup green capsicum(nicely cut into small pieces)
1 cup gram flour(besan)
2 teaspoon dry mint powder(pudina)
1/2 teaspoon red chili powder(lal mirch)
1/2 teaspoon black pepper powder(kaali mirch)
1/2 teaspoon garam masala
salt according to taste
oil for deep frying

Method:

In a bowl take gram flour,add all the spices and other ingredients.Mix well.
Add two three tablespoon water and mix well to make a thick paste.
Heat oil in a kadahi(wok). 
Add spoon full of this batter into the hot oil and fry in on medium-low flame.
When the corns turn into golden brown colour from all sides, remove them from oil and place it on an absorbing paper.
Cocktail Corns are ready!!

Serve these with tangy tomato sauce or spicy red chili sauce!!

Optional notes:
One can also add chopped green chilies in the batter for more spicy taste.
One can sprinkle some Dry mint powder on the ready corns before serving for enhancing its flavour.
These Cocktail Corns can be served when hot or when at room temperature.

Kanji vada (My Birthday special)

This year I happen to share my birthday with Colourful festival of "Holi". For my friends who were waiting for a Great Birthday treat , I had prepared something special which is tangy and  lip smacking. Apart from other food items that I had prepared they liked this savory very much.!!

"Kanji Vada" is a special chaat item which is prepared especially for Holi . These are lentil dumplings which are dipped and soaked in tangy water of mustard seeds & spices.The water is kept in a warm place or under sunlight to ferment it slightly and get the tangy flavour. 
I had made the water with tamarind and other spices which is very quick and instant to make. So try this chaat and enjoy with dear ones....
Ingredients:
For the Vada
2 cup split green beans(yellow moong daal)
1 teaspoon Cumin seeds(jeera)
1 teaspoon common salt
1 teaspoon Asafeotida(hing)
oil for frying
For kanji
100 grams Tamarind(imli)
1 teaspoon red chili powder(laal mirch)
1/2 teaspoon Black pepper powder(kaali mirch)
1 teaspoon Black salt(kaala namak)
1 teaspoon roasted cumin powder(bhuna jeera)
1 tablespoon chaat masala
1 tablespoon Jaljeera powder
salt according to taste
2 liters water




Method:
For vada:
Wash and soak the lentil overnight.
Drain the water and grind the lentils into a fine paste (Add very little water if required)
Make this paste fluffy and light using a hand beater. Add salt, cumin seeds and asafeotida to this paste and mix well.
Heat oil in a kadahi(wok). Reduce the heat to low-medium flame. Using  tablespoon, shape the vadas and place them in to the hot oil. Fry them in batches till they turn golden in colour.
Prepare all the Vadas and place them on an absorbent paper to remove the excess oil.
Vadas are ready.
For the kanji:
Soak the tamarind in 2 cups water for an hour. Using a strainer or colander get the pulp of the soaked tamarind.
Add this pulp into the water and mix well. Add all the above mentioned spices and salts.  Again mix well.
The kanji water is ready.
For serving:
Dip the prepared vadas into plain water for 5 minutes.
Squeeze gently to remove the water. Put them into the Kanji water and let the vadas remain in it so that they can soak the kanji water.
Chill the Vada and the kanji water Before serving.(They will taste really good)
Kanji vada is ready!! 
Optional notes:
I had added Boondi(small gram flour fried balls) also to the kanji to enrich the flavour.
One can increase the spices for the kanji water for more tangy flavour.

Black chickpea chaat..

This chaat reminds me of an amazing experience at Manali. When we were on the way to Rohtang pass, there was a huge traffic Jam. Amongst all chaos and confusion, a vendor passed by with hot and boiled channa. All of us hogged on to his stand and had about 2-3 bowls of this awesome chaat!! I like this chaat very much, and thus wanted to share it with all .!!

 One can have this chaat for breakfast, tea time snack or even as a light healthy dinner!! Made with black chickpeas and flavoured with chaat masala and lemon juice this is a must try thing!!

Ingredients:

1 cup black chickpea(kaala channa)

1 medium onion (nicely cut into small pieces)

1 medium tomato(nicely cut into small pieces)

1 medium boiled potato(nicely cut into small pieces)

1 tablespoon Chaat masala

1 tablespoon lemon juice

1/2 teaspoon black salt(kala namak)

1/2 teaspoon roasted cumin powder(bhuna jeera)

Method:

Wash and soak the chickpeas overnight or soak it in warm water for 2 hours.

Boil the chick peas in pressure cooker. Drain the water .

In a bowl add the boiled chickpeas, onions, tomato and potato. Add all the other ingredients and mix well.

Serve it in a serving bowl or for ease in disposable cups.

Yummy Blackpeas chaat is ready !! 

Optional notes:

One can also add additional chutneys to make it more tangy.

Crispy Potatoes chaat (Holi special)!!

"Aloo chaat/Crispy fried potatoes" is another specialty of my home town. This is an awesome chaat which you will find on the menu's top list in most Eating joints in Delhi.

 The potatoes are shallow fried  on a griddle for a longer time on slow flame to maintain the crispiness and then are tossed in chutneys and Different spices For flavoring the potatoes!! This was a hit among my friends in Gujrat and every year was a demand on Holi..So try this lip smacking Chaat and enjoy with Family and friends During this festival....

This preparation serves 2

Ingredients:

4 medium boiled potatoes

1 teaspoon roasted cumin powder

1/2 teaspoon black salt(kaala namak)

1/2 teaspoon red chili powder(laal mirch)

1 tablespoon chaat masala

1 tablespoon Jaljeera masala(optional)

3 tablespoon Meethi chutney

2 tablespoon Coriander chutney

Juice of 1 medium lemon

salt according to taste

Oil for deep frying

Method:

Cut the potatoes into quarter size.

Heat oil in a kadahi(wok), Deep fry the potatoes on medium-high flame till they become crispy and golden in colour(will take about 7-8 minutes)

Place on an absorbent paper to remove the excess oil.

In a bowl add the potatoes and put all the flavouring ingredients on them. Toss or mix everything properly.

Serve them in bowls when still hot with toothpicks.

Chatpati Aloo chaat is ready !!!

Optional notes:

One can also add chopped green chili and julienne of ginger to get more spicy flavour.

Do not keep this chaat for a longer time when mixed with all ingredients or else the crispiness of potatoes will 

loose.

If shallow frying on griddle, use ghee and do it on slow flame. fry them in batches and let the ready batch remain on the griddle to become more crispy .

Ram Ladoo (Holi Special)!!

"Holi" known as "festival of colours", Is a Hindu festival which is celebrated all over India and in most parts of the world. It is a religious festival of spring. In West Bengal it is known as "Basant Utsav". The main day of holi is called " Dhulendi/dhulheti" which is celebrated by throwing and colouring people with different scented colours, the most common used is called "Gulal" meaning Rose colour. A lot of fun and frolly is enjoyed followed with dances and munching Holi special dishes.
A night before Dhulheti  is the "Bornfire Night" which is also called "Holika Dahan/ choti holi" Incorporating its significance in a legendary story!! for more details:http://en.wikipedia.org/wiki/Holi

The major celebration of holi is done at the birth place of lord Krishna : Mathura, Vrindavan and Braj. It is said that the holi celebrations start 10 days before the actual day where with Gulal , holi is enjoyed by showering  Sweet ladoos and flowers over the devotees of Lord krishna!! It is an event not to be missed..
Many preparations are done for this festival, dishes like "Gujiyaan", "Malpua"," Dahi bhalle", "Aloo chaat","Namak pare" and "Ram ladoo" are the specilas for this day!!
Here is One of the most popular holi recipe which is a specialty of my Home town New Delhi -


"RAM LADOO". They are small lentil balls which are fried and flavored with Grated Radish and"Chatpati chutney". A must try recipe for this festival!!






Ingredients:
1 cup husked green gram(yellow moong dal)
1/2 cup bengal gram daal(chana daal)
1 teaspoon asafeotida(hing)
1 teaspoon red chili powder(laal mirch)
1 teaspoon chaat masala
salt according to taste
oil for frying
To serve with:
Grated radish(mooli lachcha)
Chatpati chutney



Method:
Wash and soak the lentils separately overnight.
Drain complete water of the lentils, and grind them into a coarse paste. Mix both the paste.
Using a hand beater, beat the lentils till they become fluffy and light.
Heat oil in a kadahi(wok), the temperature of the oil should not be very hot or cold. The flame should be on medium.
Using hands or a small round teaspoon, form small balls of the paste and put them in oil simultaneously. Fry them slowly on medium heat till they turn golden in colour. Place them on an absorbent paper.
Repeat the process in making  15-20 ladoos.
When to serve, heat oil again on high flame and fry the ladoos again for making them more crispy for 2-3 minutes.
Serve the ladoos in a "pattal"(bowl made of banayan leaf) or an ordinary bowl garnished with Chutney, chaat masala and grated radish!!!
Enjoy "Ram ladoos" hot and crispy with family and friends this hoil!!1

Optional notes:
One can also add chopped green chilies and grated ginger to the paste for enhancing the taste.
do not fry the lentil balls too much otherwise they will become very hard.
They taste best when served hot and crispy.

Masala Pappadum

"Pappadums " or "pappad" in Hindi are lentil thin sheets which are roasted on flame to make it crisp and crunchy. They are a very common starter/snack in India. They are mostly made with lentils like: black gram(urad daal) and split green beans( yellow moong daal), but in india varities of them are found with different ingredients like Rice, potato, Tapioca(sabut dana), jack fruit and many more.They are very light and quickly prepared. I had made "Masala Pappadum"which is a very common snack in Gujrat and Rajasthan. This starter is best and ideal for cocktail parties and quick to prepare savory for the unexpected guests!!!!
This preparation is for 2 pappad:
Ingredients:

raw pappad

2 Pappadum
1 medium tomato(cut into small pieces)
1 medium onion(cut into small pieces)
2 tablespoon chopped coriander leaves
1 teaspoon chaat masala
1 teaspoon lemon juice

Method:
In a bowl mix all the vegetables, lemon juice and chaat masala.

Topping for the pappad

Roast the pappad on high flame till they turn crisp.

Roasted pappad

Place a single pappad on a plate. Put the prepared masala on the pappad and serve immediately.

Masala Pappadum is ready!!! enjoy it with tea or cocktail drinks....

ready to eat Masala pappadum

Optional notes:
The ready masala pappad are to be consumed immediately. If kept for longer time they will become soggy.
In case of gas stove these pappadums can be roasted in oven or in microwave.
Another preparation can be presented with the pappad like masala potatoes.
One can also add chopped green chili to get more spicy flavor.
One can prepare the topping in advance and can use it later.

Other recipe of pappadum: Papad ki subji 

Nutty Crunchy Samosa

Another tasty and lip smacking snack !!!! "Smosas " are triangular shaped crunchy salty pastries which are usually filled with filling of mashed spicy potatoes. The filling of the samosas have many variations like Chinese samosa(noodles filling), Chocolate samosa(melted chocolate filling), vegetable samosa(boiled vegetable filling) and many more ........here I am presenting Crunchy Nutty samosa which have filling of nuts(peanuts, cashew nut and peas)...They taste really great !!! 


Picture presentation taken from www.chezshuchi.com (This recipe has been explained nicely along with pictures in this site) 


This preparation will make 14 small samosa
Ingredients:
For the wrapper:
1 1/2 cup all purpose flour(maida)
2 tablespoon ghee/oil
1 teaspoon salt
1/2 teaspoon carom seeds(ajwain)
1/4 (a little more) cup water for kneading
oil for deep frying
for the filling

3 large potatoes(boiled)
1/2 cup green peas( boiled)
1/2 cup peanuts
1/2 cup cashew nuts
1 teaspoon cumin seeds(jeera)
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder(aamchoor powder)
1/2 teaspoon black salt(kaala namak)
1/2 teaspoon red chili powder(laal mirch)
1 teaspoon chaat masala
1/2 teaspoon roasted cumin powder(jeera powder)
salt according to taste
2 table spoon ghee/oil
For sealing:
1 small bowl of water.
Method:
for filling:
Heat oil in a pan. Add the jeera .When jeera starts to crack, add the peanuts and cashew nuts .

Saute for 2-3 minutes on medium flame till they turn golden brow in color.
To this add peas and saute them for another 2 minutes on low flame.

peas and nuts

Mash/grate potatoes. Add this to the sauteed nuts and mix well. Add all the spices and seasonings and mix well on low flame for 2 minutes.

potatoes and nuts

Remove  from the heat and let it cool at room temperature.
filling for the samosa is ready.
For wrapper/cover:
In a mixing bowl sieve the flour, add ghee/oil ,salt and carom seeds.

flour and ghee

Mix well all the ingredients till the flour texture turns out like bread crumbs.
Add small portions of water and knead well into a smooth and soft dough(like for poories)

dough for the wrapper

keep it aside and let it set for 10 minutes.
Heat oil for deep frying in a kadahi(wok).
Make 7 balls out of the dough. Roll each ball into circle (with help of a rolling pin) of 10-12 cm .

Cut the circle into two halves.

Take one half on your palm and apply little water on the straight edge of the wrapper
Shape it into a cone and seal the overlapped edges properly.

wrapper ready for filling

Take a tablespoon of the filling and fill it into the wrapper. A space of 1/2 cm should be left on the open side in order to seal the samosa properly and intact.

wrapper filled with the mixture

Make the rest of the samosas and keep them covered with damp cloth.

Prepared samosa

samosa lot

Deep fry 5-6 pieces at a time as it is a slow frying process. Deep frying is done on low flame . Takes about 30-40 minutes for one set of frying.

 1.samosas frying on low flame 

3. After 30 minutes light brown colour appears
on the covering

2. After 15 minutes

Fry the remaining lot and place the samosas on an absorbent paper to remove the excess oil.

Samosas after 40 minutes of frying

 Tasty Nutty crunchy Samosa are ready !!! serve them with Meethi chutney or ketchup....
Optional notes:
Samosas are fried on low flame as their crispiness develops slowly on low flame.
Fry few samosas in one lot, as their frying will occur properly.
It takes time for the samosas to fry evenly so keep patience for the process.
In order to avoid the breaking or tearing of the samosas during frying, seal the samosas properly and if required  double seal the edges .
A similar recipe of quick moong daal samosa will be posted soon......