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....

Paneer Potato Sandwiches

A very healthy and wholesome lunch Idea for school going kids. These sandwiches are prepared with fresh cottage cheese which is high in proteins, calcium and magnesium.
 Completed with a portion of fresh fruit, these sandwiches are a great option for Tiffins.....

Ingredients:
for filling:
 100grams Fresh cottage cheese(Paneer)
1 medium boiled potato
1 seedless green chili (nicely cut into small pieces)
1 tablespoon chopped coriander leaves
1/2 teaspoon roasted cumin powder(bhunna jeera)
1 teaspoon coriander powder(dhania)
1/4 teaspoon Garam masala
1/4 teaspoon dry mango powder(aamchoor)
1/4 teaspoon red chili powder(laal mirch)
1/2 teaspoon black salt(kaala namak)
1/2 teaspoon Chaat masala
salt according to taste

Other ingredients:
 2-4 bread slices
butter for roasting



Method:

Crumble/shred Cottage cheese
Mash the boiled potato.
In a wok(kadahi), heat a teaspoon of ghee/oil. Add the potato and saute for few seconds.
To this add the crumbled paneer and mix well.
Add all the spices and again mix well. Saute the whole mixture for few seconds on low flame.
Filling for sandwiches is ready. Let it cool at room temperature.
On a bread slice place a portion of this filling and cover it with other slice . 
Heat a griddle(tawa), apply butter on it and place the prepared sandwich on it. 
Roast the sandwich from both sides till it turns crispy.
Make other sandwiches following the same procedure.

Tasty "Paneer potato Sandwiches "are ready!! Serve them with Tomato sauce and fruits.

Optional notes:
One can use brown bread for these sandwiches.
On can prepare the filling and refrigerate it for later use.   

Onion Pakodas

Pakodas/fritters are a very quick to prepare snacks. For tea time or any party , they are opted for tasty and good starters. Many varieties of fritters, which may be vegetarian or non vegetarian, are made in India!!. 
A very popular variety of fritters which is also called as "Kanda bhajia" is Onion fritters. Made with julienne of onion and gram flour batter, these fritters become very crunchy and crispy when served hot....
Here I am presenting my style of making these Onion Pakodas!!

Ingredients:
2 medium onion
1 cup gram flour(besan)
1/4 cup rice flour
1 green chili(nicely cut into small pieces)
1 teaspoon chaat masala
1/4 teaspoon red chili powder
a pinch of asafeotida(hing)
3-4 whole coriander seeds(crush coarsely for pieces)
salt according to tatse
water for making a semi thick batter
oil for deep frying

Method:

Peel and cut julienne of onions. Using hand separate the julienne and put them in water.
In a bowl take gram flour, rice flour and water to make a semi thick batter for fritters. Add all the other ingredients accept onions.
Heat oil on medium flame in a kadahi. When the temperature of oil is appropriate for frying , Mix onion julienne in to the batter and coat them properly. Put the julienne slowly and carefully in hot oil and fry till they turn golden brown in colour.
Remove them on an absorbent paper and keep aside. On time of serving, For once fry them again in hot oil and remove them immediately to avoid burning of the pakodas.
"Onion Pakodas" are ready...

Sprinkle some chaat masala and serve them hot with tomato ketchup!!

Optional notes:

Before serving , the pakodas are deep fried once again to make them more crispy and hot.

Some other varieties:
Cocoktail corns,Chatpata aloo pakora,Methi pyaz pakora...Sada bahar pakora!!
      

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.

Coconut khandvi !!

"Khandvi" Is a less oil/ghee tea time snack which is a specialty of Gujrat!!. This is made with simple preparation of gram flour, curd and water. Light and healthy, this snack is suitable for all party occasions.
Khandvi is flavored with different tempering and adding coriander chutney. But here I am presenting "Coconut Khandvi" which is presented with tempering of dry coconut powder!!


Ingredients:
This preparation makes 8-10 rolls
1/2 cup gram flour(besan)
1/2 cup beaten curd
1 cup water
1/2 teaspoon red chili powder(lal mirch powder)
1 teaspoon coriander powder(dhania)
1/2 teaspoon dry mango powder(aamchoor)
1/4 teaspoon turmeric powder(haldi)
a pinch of asafeotida(hing)
salt according to taste
for tempering:
1 tablespoon dry coconut powder
1/2 teaspoon mustard seeds(rai)
a pinch of asafeotida(hing)
2 tablespoon ghee/oil
for garnishing:
chopped coriander leaves


 
Method:
Grease a flat tray/large plate with little oil/ghee. Keep it aside.
In a bowl , mix besan,curd and water. Blend well.
Add the spices mentioned above and mix well again to avoid any lumps formation.
heat a kadahi(wok)on low flame, apply 1/2 teaspoon of ghee/oil and add the khandvi batter .
Let it cook and keep on stirring  occasionally for 15-20 minutes.
The batter will start turning into a semi thick paste.Remove it from fire.
While the paste is still hot , spread it immediately on the greased tray/plate.
 Level it equally using a spatula.Let it cool.
Using a knife, check if the paste is able to separate from the greased tray/plate.
If done, Cut into wide strips and then roll them gently using index finger.
Prepare the tempering by heating oil/ghee in a pan.Add mustard seeds to this.
When the seeds start to crack, add the coconut and roast for few seconds.
Arrange the rolls on a plate and put the tempering on each 
Garnish with chopped coriander leaves and serve with raw mango chutney!!

Optional notes:
To enhance the flavour of this snack , one can apply ginger- chili paste on the strips before rolling them.
Also , one can make changes in tempering , by adding curry leaves and chopped green chili for more spicy touch.
This snack can also be served as hot or when at room temperature..

Onion Vada Sambhar

A south Indian specialty which is quite famous all over the world for its taste!! Vada sambhar is a fulfilling breakfast which is easy to make. One can also have it for light Lunch or dinner. 

Onion vada sambhar

Vadas are fried lentil doughnuts which are served along  with or dipped in Sambhar!!

Many Vada varieties are prepared but The most common is Presented here!! So enjoy...

Ingredients:

For vadas

This preparation makes about 10 Onion vadas:

1 cup split black gram daal(Dhuli urad)

1 green chili finely cut

4-5 curry leaves(curry patta)chopped nicely

1 large onion finely cut

1/4 teaspoon asafeotida (hing)

1/4 teaspoon baking powder

2-3 crushed black pepper corns (kaali mirch)

salt according to taste

oil for deep frying

A flat base small bowl for shaping the vadas

Little water 

Method:

Wash daal and soak it for about 2 hours in water. 

Drain water and grind it into a thick paste using very little water if required. We do not want a smooth paste.

Add all the above mentioned ingredients to this paste and mix well. Mix well for 2-3 minutes till the lentil paste becomes fluffy.

Heat oil in a kadahi(wok) on medium flame.

Apply little water on the base of the bowl, put a tablespoon of the paste on it. Using index figure, make a hole in the center of the vada.

Immediately slip the vadas carefully and gently into the heated oil.(will take few seconds for this procedure).

Fry it till it turns Golden brown from both sides. Repeat the process of making vadas ,till the others are getting fried in the kadahi.

Remove on an absorbent paper to remove oil. 

Onion vadas are ready !!

Serve them hot with  Sambhar and Coconut chutney

Optional notes:

Do not over soak the daal , otherwise the vadas prepared will absorb much oil.

The daal can be grinded and stored in fridge for later use, in doing so do not add the other mentioned ingredients.

If all the ingredients are added to the paste , immediately make vadas of them, do not keep the paste for a longer time . 

Sabudana Khichdi

"Sabudana" or "Sago/Tapioca" Is a starch which is extracted from the tropical palm Stems like Metroxylon sagu . For consumption purpose they are modified into grains/pearl shapes. In many countries they are used in different forms of cooking like thickening of gravy ,pudding making or even used in vegetable dishes!!! For more refrences:http://en.wikipedia.org/wiki/Sabudana
 In India sabudana is used in making food item for fast(vrat) like Sabudana Poppadom,  Sabudana kheer, Sabudana in curd, sabudana Vadas, and sabudana khichdi. Here I had prepared "Sabudana Khichdi" which is eaten during fasts with Plain curd/yogurt and Raw mango chutney!!!


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


Ingredients:
1 bowl Sago(sabudana)
3/4 bowl fox nut (makhana)
1/2 bowl peanuts
1/4 bowl cashew nuts
1 medium potato(boiled)
1 green chili(chopped)
2 tablespoon chopped coriander leaves
1 teaspoon lemon juice
1/2 teaspoon cumin seeds(jeera)
1/2 teaspoon black pepper powder(kaali mirch)
1 teaspoon rock salt(sendha namak)
2 tablespoon ghee
ghee for roasting
Method:
Soak the sago in about 3 bowls water for about 2 hours( time differs depending on the quality of sabudana).

Soaked sabudana

The sago will become tender and will be slightly swollen. Drain the water.

After soaked for 2 hours

In a kadahi(wok) heat ghee for roasting and add the makhana, roast on medium flame till they turn slight brown in colour. Place on absorbent paper to remove excess ghee.

In same kadahi (wok) heat ghee and roast peanuts. keep them aside to cool.

roasting peanuts

In the same kadahi(wok) heat ghee,add jeera . When jeera starts to crack add green chili and cashew nuts.saute them for few seconds .

Now add the potato, peanuts and makhana. Saute them too for few seconds.

Add the sago and mix well with the ingredients. lower the flame.

Sago and other ingredients

Keep mixing and stirring or else the sago will stick to the base.
Add the seasonings and lemon juice. Mix them well too.

Finally add the chopped coriander leaves.

"Sabudana Khichdi" is ready!! Have it when hot and with curd.......
Optional notes:
Use a non stick kadahi for making this khichdi.
for special fasts of Friday(no tangy or sour item is eaten) one can avoid the lemon juice.
This khichdi can be eaten in daily meals also. Add normal table salt instead of rock salt to this khichdi.

Paneer Cutlets (Valentines special)

These cutlets are made with the mixture of Paneer, potatoes and aromatic spices like garam masala, cardamom powder and saffron. I had made this recipe for the special occasion of Valentines day, I had shaped them into small hearts. This snack could be used for starters in social gatherings or can be packed for kids school lunch. A healthy and tasty savory for Cottage cheese lovers.....!!!


This preparation will make about 10  small cutlets.
Ingredients:
250 grams Cottage cheese(Paneer)
2 medium potatoes(boiled)
1 small green chili
2 table spoon chopped coriander leaves
2 tablespoon cornflour
1 teaspoon garam masala
1/2 teaspoon black pepper powder(kaali mirch)
1/2 teaspoon roasted cumin seeds powder(jeera powder)
1/2 teaspoon cardamom powder(Green ilaechi powder)
few saffron strands(kesar)
1 teaspoon black salt(kaala namak)
salt according to taste
heart shaped cookie cutter(for shaping)
oil for deep frying
For coating
1/2 cup semolina(sooji)
Method:
In a bowl crumble/grate paneer. Add grated/mashed potatoes in to it. Mix well.

Paneer and potatoes mashed

Add all the above mentioned ingredients and mix well. The material for cutlets is ready.

Spices added to the mixture

Take a heart shaped cookie cutter, apply little oil  on the side walls of the cutter. Fill it with the paneer mixture and press nicely and firmly. Press softly and slide the raw cutlets on a plate. Make all the cutlets following this process.

Shaping cutlets  with help of cookie cutter

Place each cutlet on the semolina and coat it properly from all sides. Keep them aside.

semolina coated cutlets

Heat oil in a kadahi(wok). The temperature of the oil should not be very hot, the flame should be in between low- medium. Frying on very high and low flame will scatter these cutlets in the wok.
Slide 4-5 cutlets into the oil and deep fry them from both sides till they turn golden brown in color.

Place them on an absorbent paper to remove excess oil.
Tasty and crispy Paneer Cutlets are ready!! Present  them with tomato roses and  ketchup.

Enjoy These cutlets with Cappuccino or Strawberry shake with your beloved ones on this Valentines day!!!!
Optional notes:
Be gentle and soft while making and shaping the cutlets or else they will break easily.
Use creamy paneer which is very soft for this recipe. They can be crumbled and bound easily.
One can increase the amount of spices as per ones taste!!

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......