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Wednesday, 18 October 2017

Beetroot Rose Mathri - Deep Fried Savoury Snack


       
          These are beautiful North Indian Snacks created like a rose. Quite a visual delight. They are usually prepared during Diwali or any festive occasions and very popular indeed. They are made of plain flour and deep fried to be stored in airtight containers. 

           I gave a twist to the usual mathris and added some beetroot puree along with some kalonji (nigella seeds) to make a fusion out of it. So you have beautiful red rose mathris ready to be devoured with any homemade chutney as appetizers or as a tea time snack. Check for a step by step guide to prepare these cute small bites.











  • 1 cup maida (plain flour)
  • 1/2 tsp. salt
  • 2 tbsp. beetroot puree
  • 1-2 tbsp. melted ghee / oil
  • pinch of baking soda (opt)
  • 1/2 tsp. nigella seeds (kalonji)
  • 1/2 tsp. red chili flakes
  • oil to deep fry









          Mix together all the above mentioned ingredients (except oil) and knead a dough with some water if necessary.

          Keep aside for 10-15 minutes. Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut with a cookie cutter or with any lid into round shaped discs.

          Then place 5-6 circles overlapping onto each other. Then roll from the first circle to the last into a cylinder shape. 

           Now cut into half with a sharp knife. You get 2 roses out of it. Open the petals with your finger and keep them aside.

          Roll out the remaining dough and make rose mathris. Heat oil in a pan and deep fry them on a low to medium flame in batches, till light golden in colour. 

          Drain on a kitchen towel and serve with any homemade chutney / tomato sauce as appetizers or as a tea time snack.





                               Mix together all the above mentioned ingredients (except oil).



                     knead a dough with some water if necessary. Keep aside for 10-15 minutes.




                  Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut 
                  with a cookie cutter or with any lid into round shaped discs.



                               Then place 5-6 circles overlapping onto each other. 



                  Then roll from the first circle to the last into a cylinder shape. Now cut into
                  half with a sharp knife.




                               Now cut into half with a sharp knife.




                  You get 2 roses out of it. Open the petals with your finger & keep them aside. 
                  Roll out the remaining dough and make rose mathris.



                   Heat oil in a pan and deep fry them on a low to medium flame in batches, till 
                   light golden in colour. 




                               Drain on a kitchen towel.







                               Serve with any homemade chutney or tomato sauce.













Tomato Oats Idli - Fusion Style


       
          Bored with the same dal-rice combo idli? Then try this healthy version of Oats Idli with a twist. I added some leftover tomato soup instead of yoghurt and water to give a new touch of flavour. It turned out very yummy. 

          Laden with fibre, these delicious instant idli is a good change from your routine breakfast menu. Do give it a try and enjoy this wholesome delicacy for breakfast with coconut chutney and sambar or as appetizers with some green chutney.






  • 1 cup oats, dry roasted & powdered
  • 3/4 cup semolina
  • 1 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • salt to taste
  • 2 cups tomato soup or as required
  • 1 tsp. eno fruit salt / 1/4 tsp. baking soda
  • green chutney to serve






          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, followed by the semolina and salt.

          Stir fry for 1-2 minutes. Keep aside to cool down. Then mix in the powdered oats and the tomato soup. Mix well. Cover and keep aside for 10-15 minutes.

          Add more soup / water to make the batter semi thick. Add the eno fruit salt and 1 tsp. water. Give it a stir and spoon them onto greased idli moulds.

          Steam for 15 minutes. When cool, demould and serve them as appetizers with green chutney or for breakfast with coconut chutney and sambar.

















Tuesday, 17 October 2017

Mixed Dal Dahi Vada (Fried Lentil Dumplings in Spiced Yoghurt)



          A north Indian Delicacy, this yummy Dahi Vada or Dahi Bhalla is my all time favourite snack. In the South it goes by the name of Curd Vadai and minus the chutneys. They are not only light on the stomach but is also a nutritious and a healthy snack with the goodness of lentils. 

          The vadas are generally made of urad dal (split black gram lentil), but today I would like to share a mixed dal vada that I prepared for some variation. So get going and dish out this delectable snack and relish it in the comfort of your home with family and friends. 








  • 1/2 cup mixed dal, soaked overnight
  • salt to taste
  • 1" ginger
  • 2 green chilies
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • pinch of turmeric powder
  • 1/4 tsp. asafoetida
  • 1/2 tsp. garam masala powder
  • 1 tsp. flax seed
  • pinch of baking soda
  • oil to deep fry
  • 1 cup yogurt, well beaten with some salt
  • 2-3 tbsp. green chutney
  • 2-3 tbsp. sweet tamarind chutney
  • 2 tbsp. sev / bhujia
  • 1 tbsp. chopped coriander leaves
  • 1/4 tsp. roasted cumin powder
  • 1/4 tsp. pepper powder
  • 1/4 tsp. red chili powder





           Grind the soaked and drained mixed dal along with all the ingredients starting from salt to garam masala powder. Then add in the flax seed and baking soda. Mix the batter well.

          Heat oil in a pan and drop spoonfuls of the batter and deep fry them on a medium flame till light golden in colour. Immediately drop them in cold water for a couple of minutes.

           Then squeeze out the water gently between your palms and keep them aside. This is to make the vadas soft and spongy.

          To serve - Arrange the vadas on a serving plate and pour the beaten yoghurt over it. Then drizzle some green chutney and sweet tamarind chutney. 

          Next sprinkle the sev, coriander leaves, roasted cumin powder, pepper powder and red chili powder. Voila!! Your Mixed Dal Dahi Vada is ready to be devoured. Bon Appetit!!
















Monday, 16 October 2017

Oats Semolina Dhokla



          Dhokla is a healthy and nutritious steamed Gujarati savoury snack usually made of besan (gram flour) and sometimes with sooji (semolina). So today I tried with oats for some variation and it turned out very yummy. This is an instant version and I added some semolina to it too. It can be served with any homemade chutney. But it goes especially well with green chutney. They can also be relished for breakfast, can be packed as a lunch box meal or had as a tea-time snack.








  • 1 cup oats, dry roasted and ground to a fine powder
  • 3/4 cup semolina
  • 1 tsp. eno fruit salt
  • salt to taste
  • 1 tsp. flaxseed
  • 1/2 tsp. nigella seeds
  • 1/2 cup yoghurt
  • 1 tbsp. oil
  • 1" ginger, grated
  • 1-2 green chilies, finely chopped
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1/4 tsp. turmeric powder

Tempering - 

  • 1 tbsp. oil
  • 1/2 tsp. musrtard seeds
  • 1 tsp. sesame seeds
  • 1 sprig curry leaves
  • pinch of red chili powder
  • 1 tsp. sev / bhujia
  • pinch of roasted cumin powder
  • 1 tsp. coriander leaves, chopped
  • 1 tsp. fresh grated coconut








          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, asafoetida, ginger and green chilies. Saute for a few seconds and then add the semolina and turmeric powder.

            Fry for 2 minutes. Set aside to cool. In a bowl, mix together ground oats, spinach puree, semolina, salt, yoghurt, flax seed, nigella seeds and required quantity of water to form a batter. 

           Set aside for 15-20 minutes. Add more water if required to make a batter of pouring consistency. Just before steaming, add the eno fruit salt and 1 tbsp. water. 

           Mix everything well without any lumps and pour the batter on a greased steel plate. Steam for 15-20 minutes. Set aside to cool down and then flip it over on a serving plate. Cut into desired shapes. 

          For the tempering, heat oil and saute the mustard seeds till it stops spluttering. Now add the curry leaves and sesame seeds. Saute for a few seconds and switch off the flame. Pour this tempering over the prepared dhokla.

          Garnish with red chili powder. cumin powder. coriander leaves, coconut and sev. Serve with green chutney.

















Mixed Dal Palak Pakora (Mixed Lentil Spinach Fritters)


          A bowl of hot and crispy pakoras is anytime welcome. If it happens to be a rainy day or a cold winter night, then the excitement reaches to another level. So how about trying out some mixed lentil and spinach pakoras / fritters? Enjoy these yummy small bites as a tea-time snack or as an appetizer with any chutney of your choice or tomato sauce. 








  • 1/2 cup mixed dal, soaked overnight
  • salt to taste
  • 1" ginger
  • 2 green chilies
  • 2-3 tbsp. spinach puree
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • pinch of turmeric powder
  • 1/4 tsp. asafoetida
  • 1/2 tsp. garam masala powder
  • 1 tsp. flax seed
  • pinch of baking soda
  • oil to deep fry







          Blend together all the above mentioned ingredients (except flax seed and oil) into a smooth paste. Add very little water only if needed. 

          Add the flax seed and the baking soda. Whisk well and refrigerate for an hour. 

          Heat oil in a pan and drop spoonfuls of it and fry on a medium flame till light golden in colour. Drain on a kitchen towel and serve with any homemade chutney or sauce. 


















Sunday, 15 October 2017

Mixed Lentils & Beetroot Crepes / Pancakes



          If you are looking for a healthy breakfast that is both nutritious and wholesome, then try this simple and easy crepes made of mixed lentils and some beetroot puree. A great way to camouflage and serve to fussy kids and grown ups alike. 

           You can also throw in some chopped greens like spinach, coriander leaves, mint, etc. for some added flavour. Serve them hot with either pickle or any homemade chutney. Enjoy for breakfast, evening snack or as a lunch box meal. 








  • 2 tbsp. each of masoor, moong, chana, urad & tuvar dal
  • 1" ginger
  • 2-3 green chilies
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 3 tbsp. beetroot puree
  • oil to shallow fry









          Soak the lentils overnight. Then grind into a fine paste along with ginger, green chilies and  required quantity of water.

          To the ground batter, add the beetroot puree and all the dry spices. Mix well and keep aside for 10 minutes.

          Heat a tawa / griddle and add few drops of oil. Sprinkle some water and once it sizzles off wipe clean with a tissue.

          Spread a ladleful of the batter and spread it into a circle with the back of the ladle. Drizzle some oil around the edges.

          Cook on a low flame till one side is done, before flipping it over to cook the other side. Transfer to a serving plate.

          Make similar crepes with the remaining batter and serve them hot with chutney or pickle.





















Saturday, 14 October 2017

Marz Wangan Korma (Kashmiri Lamb Curry)



           This is a classic Kashmiri style Mutton Curry without any onion or garlic. It is a much preferred menu of the kashmiri pandits. This delicious side dish, which has very few ingredients, is mildly flavoured with fennel, ginger, asafoetida, kashmiri red chillies and cardamom powder. It is served with either plain steamed rice or Kashmiri pulao.








  • 500 gms. mutton with bones, curry cut
  • 2 tbsp. ghee
  • 2 tbsp. oil
  • salt to taste
  • 1 tbsp. fennel powder
  • 1 tsp. ginger powder
  • 2-3 tbsp. Kashmiri red chili powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. cardamom powder
  • 1/2 tsp. asafoetida
  • 1 cup yoghurt
  • 3-4 dry red chilies








          Heat ghee in a pan and fry the mutton cubes till they are lightly browned. Then add the yoghurt, all the dry spices and 1/2 cup water.

          Mix everything well. Cover and simmer till it is almost dry. Add 3/4-1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle.

          Heat the oil in a pan and fry the dry red chilies and pour this tempering to the prepared mutton curry. Serve with plain steamed rice or Kashmiri pulao.


           




       









Thursday, 5 October 2017

Pati Shapta Pithe in Caramelised Rabri - Traditional Bengali Sweet


  
         This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. In simple terms, they are pancakes / crepes stuffed with a filling of grated fresh coconut and khoya. I took the liberty of adding some powdered cashewnut for some added flavour.

         There are many varieties of Pithe made during this occasion. Traditionally, khejurer Gur (Date Palm Jaggery) is used in this recipe, but it can be substituted with plain sugar. They can be had as it is or served, drizzled with some rabri over it. 












Batter - 

  • 1/2 cup rice flour (makes around 7)
  • 1/2 cup whole wheat flour 
  • 1/4 cup semolina
  • 2 tbsp. sugar 
  • 2 tbsp. powdered cashew powder (opt)
  • 1/4 tsp. cardamom powder
  • milk as required to make the batter
Filling -

  • 1 tbsp. ghee 
  • 1/2 cup fresh grated coconut
  • 1 cup khoya / milk pedas, crumbled
  • 1/4 tsp. cardamom powder
  • 1 tsp. kewra water (opt)
  • sugar to taste
  • 1 tbsp. chopped pistachios
  • oil / ghee to grease the pan
Rabri - 
  • 1/2 litre full cream milk
  • 2 tbsp. sugar
  • 1 tbsp. chopped pistachios
  • pinch of saffron
  • 1 tsp. rose water








           For the batter - mix together all the mentioned ingredients with required quantity of milk. Keep aside for 30 minutes. If needed add water to make the consistency a semi liquid batter of pouring consistency. Keep aside.

          For the stuffing - Heat ghee in a non-stick pan and saute the coconut till it changes colour. Then add the khoya, cardamom powder, kewra water and sugar to taste.

           Saute on a low flame till it is thick and starts to leave the sides of the pan . Switch off the flame and add the pistachios. Keep aside to cool.

          Smear a non-stick tawa / griddle with a little oil / ghee and pour a ladleful of the batter. Spread it around by tilting  the tawa. Add a few drops of oil around the edges and let it cook for a few seconds.

          Add a heaped tbsp. of the filling lengthwise in the centre of the pancake and roll it over. Press it gently and take off the fire.

          Make similar Patishapta pithe with the remaining batter. Serve as desired. Another great option is to relish with some homemade rabri drizzles over it for that ultimate sweet experience.

          To make the rabri - Heat the sugar along with 1 tsp. of water till it caramelises. Then add the milk and simmer on a low flame till it thickens. 

          Keep stirring at intervals. Switch off the flame and add the rose water. Cut the pati shapta into bite size pieces and drizzle some rabri over it. Serve, garnished with the chopped pistachios and saffron.




















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