Arbi ke kabab

Fasting Day #2

Arbi ke kabab

The fasting is feasting actually. You cook those dishes you never do regular

Here's arbi ke kabab

Ingredients

Arbi /colcassia 1/2 kg boiled
Singhara atta 5 tbsp
Salt
Black pepper
Oil

Method

Peel arbi and mash it with fork
Mix in Singhara atta and salt n pepper

Wet your hands and make kababs

Fry or grill

Serve with Pudina chutney

Bun tikki

Old times never get fade from over memory

We remember them a lot and crave for that non branded  street foods which we have  relished outside our college /university campus.

They were fresh and all were made in front of your eyes.  

One thing was tikki bun which could beat your burger

Wahi college Wala bun tikki

Bun Tikki

Ingredients:-

Buns 2-3
Boiled potato 3
Bread 2 slices (sides cut)
Paneer 250 gms
Corn flour 3 tbsp

Hawkers Masala

Roasted crushed zeera 1 tsp
Red chilli flakes 1 tsp
Chaat masala  1 tsp

RECIPE

For tikki - In a bowl  mix mashed potatoes, paneer, corn flour,  crushed wet bread slices. Add salt, red chilli powder and make round tikki and fry till crispy

Then cut the bun and make  cavity in center.  Heat bun over Tawa and put masala inside the bun and press crunchy tikki with hand little and place inside hot bun.   Serve with choice of chutney and sprinkle done masala over it. 

Almond chikki

Come winters and Indian mothers have lot of munching bites for their kids. Whether ladoo, chikkis, panjiris or nimkis.

Here's quick recipe for chikkis

Almond chikki

Ingredients

Almonds chopped 1 cup
Jaggery/gud chopped 1/2 kg
desi ghee 2 tbsp

In a thick wok add ghee and chopped jaggery. Let it melts completely with constant stirring.

Take off flame and add chopped almonds.

Mix well.

Take greased plate n spread it evenly with knife or spatula before the mixture gets cooled.

Let it set for one hour.

Cut in desired shape

Enjoy

These are pure desi style rocky roads.

You can use mixed nuts and dark plain chocolate too in place of jaggery

MAHARASHRTA KA SABUDANA VADA

MAHARASHRTA KA SABUDANA VADA



Ingredients 

Sabudana ( 1 cup)
Boiled potato 2
Roasted peanuts 10-12
Cumin seeds (1 tsp)
Green chillies finely chopped 2
Ginger finely chopped 1tsp
Red chilli flakes 1 tsp
Rock salt
Oil (for frying)

Method

Soak sabudana in water for 3-4hours in plenty of water
. Strain and wash well under running water so that all starch go away. You get sabudana pearls.

Crush peanuts, green chilli n ginger in grind. Coarse crush.

Mix boiled mashed potato, sabudana pearls, green Coarse mixture, salt, zeera, red chilli flakes
. Mix well.
Using your wet palms, make balls

Heat oil in a kadhai and deep-fry the Sabudana Vadas. Serve with chilled dahi.

Ps:- please be careful while frying vadas and keep yourself away from wok. Sabudana may pop up

Farsi poori

Farsi poori

This is masala poori in gujrati cuisine. Usually made during festivals to relish with chai

INGREDIENTS

MAIDA : 2 cups
Sooji 2 tbsp
Ghee : 3 tbsp
Cumin seeds : 1/2 tsp
Carrom seeds 1/2 tsp
Black pepper powder : 1/2 tsp
Salt

Methods

In a big bowl and add flours and cumin seeds, coarsely ground black pepper and salt to taste. Mix ghee, salt and knead stiff dough with water.

Make balls and shape into cylinders. Cut each cylinder into discs and roll into pooris.

Fry pooris in well heated oil.

Masala Muthiya

Gujju Farsan

Masala Muthiya

Ingredients

Wheat flour 1/2 cup
Gram flour 1/2 cup
Corriander leaves handful chopped
Green chilli 2 chopped
Onion chopped 1
Salt
Ginger grated 2 tbsp.
Cumin seeds 1 Tsp
Red chilli flakes 1 Tsp
Oil 1 Tsp

Method

Mix all ingredients in big bowl and knead a soft dough with water. Make a big log and steam it for 30-40 mins.

Cut in pieces and either fry

Or make tadka of few mustard seeds , sesame seeds, curry leaves in a big wok with 2 tbsp oil and mix steamed muthia and serve hot with green chutney and hot tea.

Lehsun-hari Mirch Khakhra

Another gujju dish which is so easy to make . It is just an instant papad which is spicy and healthy

Lehsun-hari Mirch Khakhra

Ingredients

Wheat flour 1 cup
Gram flour 1/2 cup
1 tsp cumin seeds
1/2 tsp chilli powder
a pinch of turmeric powder
a pinch of asafoetida (hing)
Garlic crushed 1 tbsp
Green chilli crushed 1 tbsp
Salt
Refined oil 2 tbsp

Method

Combine all the ingredients and knead into a soft dough using water. The dough should be smooth and soft.

You can add any flavours in attachment like Methi leaves etc.

Make balls and roll out in thin chapattis of papad size

Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till light brown marks appear on both the sides.

Take kitchen napkin and fold it and hold in your palms and press hard on khakhra till it turns crispy .

Relish with tea

Instant papad is ready

Potatoes roll Frankie

Potatoes roll Frankie

Kids favourite frankie

Ingredients

Soft wheat dough
Boiled potatoes 3
Boiled peas 1 cup
Chopped onion 1
Salt
Pepper
Amul cream 5-6 tbsp
Curd 3 tbdp
Corn flour 3 tbsp

Method

Make wheat dough using milk . The dough should be soft and smooth.

Keep it for one hour.

Make thin rotis.

Heat a non-stick tava and make chapatis
Keep aside .

Combine cream with curd. Add little salt. Mix with fork.

Homemade sour cream is ready .

Mix mashed potatoes, crushed peas,
Onions, salt, chaat masala, pepper. Add corn flour . Mix well.

Make rolls out of this mixture .

Heat a non-stick tava and grease it with little oil and cook the rolls till crispy.

Assembling Frankie

Place the roti on a plate. Spread sour cream.

Place one or two rolls on the roti . Press it little and roll it up tightly..

Serve Frankie with fav sauce.

Kid will love it .

Papad Chura

Papad Chura

After hectic office , you need some spicy snack to munch on with tea.

I made this Rajasthani Marwari snack / side.

Papad Chura

Ingredients

Roasted spicy papad 3-4
Very fine chopped onion 1
Green corriander chopped few
Roasted crushed cumin seeds 1 tsp
Lemon juice
Chaat masala pinch
Desi ghee melted generous

Method

Crush roasted papad .
Pour desi ghee and gently mix. The papads should be loaded with ghee.

This will prevent them to get soggy and enhance the flavour .

Add chopped onion , corriander and spices .

Mix well .

Drizzle lemon juice and consume immediately

PS :-. You can use various flavours of papads
Diet concious people can stay away from ghee .
You can top this with sev or nuts etc etc

Banarasi Chuda Matar

Today evening I made Banaras ka Chuda matar from Her www.banaraskakhana.com  Website.

I love her recipes and Love her desi Indian touch .

Her recipe

Banarasi Chuda matar

Ingredients

thick variety of chiwra/pohe/flattened rice flakes 1.5 cup
peas 2 cup
cumin seds/sabut jeera 2 tsp
ginger 2 inch piece, finely chopped
green chillies 4 finely chopped
green coriander 1 cup, finely chopped, stems and leaves separated
lemon juice 3 tbsp/lime juice 1 tbsp or to taste
sugar 1-2 tsp depending on how fresh are the peas
black pepper powder 1 tsp
garam masala powder 1.5 tsp[without coriander powder]
salt to taste
milk 1/2 cup
cream 1/2 cup[optional]
ghee 2 tbsp

preparation

Rinse the chiwra through a strainer, drain well and soak in milk and cream for 10 minutes [less if it is finer].
Heat ghee in a pan and add cumin/jeera into it, add in the ginger and green chilies when the jeera crackles,after a few seconds add in the powder masalas. Stir and immediately add in the peas with sugar and salt, stir, add the coriander stems and add 1/2 cup of water and cook covered on medium heat until the peas are done. Open the pan, there should be still some water left, add in the soaked chiwda and mix well, fluffing it up.
Serve garnishing with dry fruits

Stuffed Aloo tikki

Stuffed Aloo tikki

Ingredients

1/2 cup boiled green peas
1 cup boiled and mashed potatoes
1/2 cup small cubed paneer
2 breads soaked in water and squeezed. 

2 tbsp fine flour

Few chopped green coriander leaves

1 tsp Chaat Masala

2 green chillies, 

oil  for frying

2 Tsp grated ginger

Salt

Red chilli flakes

Cumin seeds

Method

In a bowl combine peas, mashed potatoes, cubed paneer and all spices, corriander, ginger . Add squeezed bread and fine flour . Mix like a dough
Shape them into tikkis.
Heat oil in non-stick frying pan and fry

Breakfast Cutlets

Valentine special

Breakfast Cutlets 

Ingredients

Boiled and mashed potatoes 1 cup
Very fine chopped veggies ( capsicum, onion, carrot, etc ) 1 cup
Chopped corriander handful
Bread crbs 1/2 cup
Fine flour 3-4 tbsp
Grated ginger 2 tbsp
Cumin seeds 1 tsp
Salt
Pepper
Poha (beaten rice ). 1 cup

Method

Mix potato and veggies in big bowl. Add spices , ginger and corriander . Mix in bread crumbs and flour.

Mix well

Soak Poha on water for ten mins . Squeeze water from Poha and spread in a plate

Make hear shaped cutlet from potatoes mixture

Place over Poha and let Poha stick we'll all over Heart .

Fry in hot oil. . Serve with ketchup

Masala French sandwich toast

Masala French sandwich toast

Ingredients

Bread slices 4
Chopped veggies ( mushrooms, onion, capsicum etc) one cup
Garlic chopped 2 cloves
Grated cheese
Egg 2
Chopped corriander handful
Salt
Pepper
Oil

Method

Sautee chopped veggies and garlic in butter till cooked . Add salt n pepper

Beat eggs in bowl. Add chopped corriander. Add salt and pepper

Take bread slice .

Add cooked veggies and add grated cheese . Put another slice on top.

In a plate add egg mixture .

Carefully dip sanwitch over egg mixture .

In a non stick tawa , add 2 Tsp oil and heat . Cook sandwich on both sides till crunchy brown .

Enjoy

Samosas

Winter and Hot samosa with cup of tea. A bliss in evenings

Just make these simple samosas, the truly old style evergreen samosa

 

Potli of happiness.

 

Simply Samosas

 

Ingredients

 

1/2 kg Refined flour/ maida
5 tbsp desi ghee
Salt to taste
1 cup boiled potatoes coarsely mashed
1/2 cup boiled peas
1tbsp red chili powder
1tsp Garam masala
2tbsp Coriander powder
2tbsp raw mango powder
1tsp cumin seeds
Salt
Vegetable oil for frying

 

Method:

 

Take 2tbsp oil in heavy pan.

Add the cumin seeds , potatoes and peas and sauté on low flame till the mixture is crisp and fragrant.

Add salt, garam masala, coriander powder, chili powder and raw mango powder.

Sauté for 30 seconds and Set aside to cool.

Sieve the flour, add salt. Add melted ghee and mix it very well.

Add small quantity of water

and knead to a stiff dough. Set the dough aside for 20 minutes.

Knead the two for a minute and divide the dough into 10- 15 balls of equal size.

Roll out each ball to a small rotis Cut it into 2 semicircles .
Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal from above.

Fill all the cones and set aside.

Heat plenty oil in a pan. Put the samosas in hot oil,

Keep low medium and deep fry till light brown.
Drain and enjoy

Gujrati Idra

Sunday breakfast has to be special.

Let's go Gujarati healthy way

Gujrati Idra 

Ingredients

11/2 cup Rice( any )
1/2 cup Urad dal
Salt to taste
4 cup Butter milk
1 sachet Eno
1 tbsp red chilli flakes
Mustard seeds 1/2 tsp
Green chillies 2
Chopped corriander
Oil

Method

Wash and soak rice and urad dal in water for overnight separately.

Drain water from both.

Grind it in mixture with butter milk
Grind till it become like dosa batter. If needed add water.

Keep it in a warm place for atleast six for fermentation.

Add salt and eno in it. Mix properly.

Heat water in a steamer at medium flame.
Grease plate with oil.

Now pour the batter

Sprinkle chilli flakes powder on it.

Steam in steamer.

In a tadka pan heat little oil, add mustard seeds and slit green/red chillies . Crackle

Garnish Idra with mustard seeds and green chillies tampering

and coriander leaves. Cut in desired shapes

Hot serve with Green chutney.

Eggless spinach Raviolis

Eggless spinach raviolis

INGREDIENTS

1 cup maida
1 cup of suji
A pinch of salt
2 tbsp refined oil

For the filling:

Boiled spinach and potato mixture
2 tbsp oil
Salt and pepper

For the sauce:

2  small tomatoes
Butter
Lemon juice 2 tbsp
Salt n pepper

METHOD

Combine the flour, semolina, salt,  oil and warm  water together to make a semi stiff dough.

Cover and let it rest for 30-40 minutes.

For the filling:

Stir fry spinach potato mixture in pan with oil

Season it with salt, pepper.

Knead the dough on a floured surface

Roll out the dough in small balls

Make square outer shells    by rolling thin rotis 2cm thin and cutting the edges to make a square.
You can use cutters too

Brush a little milk on the ravioli shells.

Put the filling in centre of one square.

Place another square on it and seal the filling by fingers. A tomb like structure appears in centre.

Make designs with fork in outer frill of the ravioli.

Put all raviolis in boiling water till it rises on top or float.

Take out and keep aside.

For the final assembling

In a  pan add butter on low heat. Add tomato pieces and smear in butter. Add raviolis and pan fry in butter. Season with salt and pepper. Add lemon juice and mix well.

Serve.

  

Potato and soya cutlets

Potato and soya cutlets

A breakfast option

Ingredients:

1 cup - potatoes boiled and mashed
1/2 cup - soya granules, soaked and squeezed
1/2 cup - panner, crumbled
finely chopped green chilli and ginger 2-2 tsp
salt
Red chilli flake
Chaat masala pinch

Method

Mix all the ingredients one by one in a large bowl without any lumps.
Do not add water at all.
If you feel sticky you can add some flour.
Oil your fingers and make small cutlets  out of the mixture.
Lightly roll the cutlet in bread crumbs
fry the cutlets one at a time till golden brown.
Serve with your fav dip and half fried egg on top

Rice Balls

Evening quick snack

Rice balls

Ingredients
Cooked rice 1cup
Boiled potato 1
chopped onion 1
chopped capsicum 1
red chilli flakes
salt
grated ginger 1,tsp
Fine flour 3 tbsp
Oil to fry

Method.

Take a big bowl. Add cooked rice. Mash with fork. Add mashed potato. Mix with hands till you get smooth dough. Add all other ingredients except oil.
Wet your handa with water and make smooth balls.
Heat oil in wok and add balls.  Fry at med heat.
Serve with peanut and corriander chutney.

Open Faced Burger

Open Faced Burger

Ingredients

Burger buns/ Garlic Bread 2-3

Mashed boiled potato 1 cup
Mashed boiled chickpeas 1 cup
Salt
Black pepper
Fine flour 2 tbsp
Red chilli flakes 1/2 tsp
Dry mint leaves powder 2 tsp
Onion 1
tomato 1
apple 1
thick Yogurt 1/2 cup
Butter

Method

Mix mashed potato, chickpea , salt, pepper and flour in a big bowl.

Mash well with hands and make small patties.
Grill them over grill tawa on both sides till crispy.

Take bun. Toast the cut side with 1 tsp butter on tawa.

In a bowl mix thick yogurt. Red chilli flakes, salt, mint powder and mix well with fork.

Cut slices of onion, tomato and apple.

Sprinkle salt n pepeer on slices.

Arrange burger.

In a plate place Bun cut side up.

Place apple slice, then
onion slice. Place patty on it. Next tomato slice.

Lastly put a dollop of mint flavoured yogurt.

Enjoy

Lotus Stem Rolls

Lotus Stem Rolls

 Ingredients

NADRU /bhein/lotus stem washed peeled and sliced...

2 tsp ginger-chopped fine

1 tsp garlic-peeled and chopped fine

salt to taste

green chillies-chopped fine

one onions-chopped fine

few coriander leaves chopped

Besan 2 tbsp

Boiled potato 2

Oil to fry

METHOD

Boil nadru. GRIND with ginger and garlic.

Mix the salt, Besan, Boiled mashed potatoes , chillies, onions and coriander .

Make a soft dough.

Make small rolls out of dough.

Heat the oil in pan and fry till brown.

Serve with chutney