Ingredients:

2 Big Potatoes (boiled and mashed)
Green peas (cooked) 1 cup
7-8 Bread Slices
Coriander leaves finely chopped
Green chilies 4-5 (chopped)
Rice Flour 2 tablespoon
Ginger paste 1 tea spoon
1/4th tsp Garam Masala powder
Oil for frying
Salt As per taste

Bread-Rolls

Preparation:

1. Add salt, garam masala, green peas, ginger paste, green chilies and coriander leaves to the mashed potatoes and mix well.
2. Take some water in a bowl and dip a bread slice for few seconds.
3. Squeeze the water from the bread by pressing between palms gently.
4. Place a tablespoon of the potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
5. Now roll it on rice flour so that the bread roll gets a coating of rice flour (to make it more crispy).
6. Repeat the same process for making more rolls.
7. Heat oil in a kadhai and deep fry on medium flame till golden brown.
8. Serve bread rolls hot with green chutney and tomato sauce.

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Technorati Tags: bread roll, Indian cuisines, Indian recipes, indian snacks

For Chole:

1 cup kabuli chana (or, Chickpeas or, Garbanzo Beans) soaked overnight
2 large tomatoes (finely chopped)
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. cumin seeds
cinnamon sticks
badi elaichi (Black Cardamom – Botanical Name – Amomum subulatum)

Dry masalas :-
1 tsp. red chilli powder
2 tsp coriander powder
1/2 tsp. each cinnamon – clove powder,
1/4 tsp. each garam masala,
1/4 tsp Amchur Powder (Unripe mango powder)
salt to taste

For Bhatura:

2 cups plain flour (maida),
1/4 cup Yogurt
2 tbsp ghee/oil
1/2 tsp baking powder
salt to taste
water to knead dough
oil to deep fry

Tasty Chole Bhature

Method to make Batura:

1. Sieve together flour, salt and soda. Add and mix in curd and oil. Add enough water to knead into a soft pliable dough.
2. Cover with a wet cloth. Keep aside for 5-6 hours.
3. Make sure the cloth does not dry up else wet the cloth again.
4. Knead dough again. Take fistful of dough.
5. Roll into 1/4″ thick 5″ diameter round. Fry in hot oil, turning only once till very light golden in color.
6. Repeat for all.

Method to make Chole:

1. Put the soaked, washed chana in a cooker with enough water.(approx. 6-7 whistles)and Keep aside.
2. Heat oil in a large kadahi, add cumin seeds. Once its starts spluttering, add cloves and chopped tomatoes.
3. Cook on high heat stirring frequently till it gets tender.
4. In the meanwhile take a bowl, add crushed ginger, coriander powder, red chilli powder, salt and crushed cinnamon stick and badi elaichi. Now mix all the ingredients with little water.
5. Now add all the mixed contents of the bowl in kadahi and fry stirring constantly, for about 10-12 minutes or, until it looks like a paste, turns into a light brown color and the gets oil separated.
6. Add drained chana and 2 cups of water which was drained from the chana. Mash some of the beans by pressing them against the sides of the pan with the ladle. This helps to thicken the sauce. Cover and cook for about 5-7 minutes on medium to low heat to allow all the flavors to mix together.
7. Add garam masala, kasturi methi and stir for 2 to 3 more minutes and remove from flame.
8. Garnish with chopped coriander.
9. Serve hot with hot bhature and slices of onions and lemon.

Technorati Tags: chana bhature, chole bhature, Indian cuisines, Indian recipes, tastes of india

Ingredients:

6 onions
4 to 5 Green chillies
2 Cups besan (Gram flour)
1/2 tsp ajwain (carrom seeds)
1/2 Cup rice flour
1 tsp. Turmeric powder
Salt to taste
Finely Chopped coriander Leaves – 4 tsp
Oil for frying

Method :

1. Cut the Onions into thin slices.
2. Mix the gram flour with salt, green chillies, ajwain, coriander leaves and rice powder in water to a semi-solid paste (Avoid using excess water).
3. The dough should not be too thick nor too loose. Now put the onion pieces into the flour. Mix it well (make sure there are no lumps).
4. Heat oil in a pan. Take small picks of the mixture (the onions dipped in the flour) and drop it into the oil and deep fry. When you pick, you should use all five fingers to ensure that the quantity picked is enough and sufficient.
5. Fry till golden brown turning it in between on a medium flame. When it turns golden brown remove from the oil.
6. Garnish with chopped coriander leaves and Serve hot as is or with chutney.

Note: If you make the mixture and let it stay for a couple of hours before making the pakodas, your pakodas would be fluffy and soft.

Technorati Tags: Indian cuisines, Indian recipes, indian snacks, onion pakodas, pyaaz ke pakore

For making Aloo chop:

Aloo Chop

5 medium potatoes boiled and mashed
1 medium onion chopped finely
1″ pc grated ginger
4 green chili chopped
1/4 tsp turmeric powder
1/2 tbsp mustard seeds
1 tbsp fresh coriander leaves chopped finely
salt to taste

For the batter:
4 or 5 tbsp gram flour ( besan)
1/2 tsp carrom seeds (ajwain)
1/2 tsp turmeric powder
salt to taste
1/2 cup water
Oil for deep frying (preferably mustard oil)

Method:

1. Heat 1 tbsp oil in a non stick pan (I prefer mustard oil to get the authentic taste).
2. Add mustard seeds, let it brown and splutter, add the grated onion, ginger and chopped green chili and fry till the raw smell goes off.
3. Add the mashed potato, chopped coriander and salt. Mix on a low flame. Keep aside and let it cool.
4. Prepare the batter by adding all the ingredients said above and mix well so that no lumps remain.
5. Be sure to make the batter a little thick so that it coats the stuffing nicely.
6. Heat the oil for deep frying. Divide the potato mixture into equal lemon sized balls and flatten them with your palm.
7. Dip each flattened piece in the batter and deep fry until golden brown. Make sure you have 1 inch of oil for deep frying in the pan.
8. Serve hot with chutney or ketchup.

Tip: You may prefer not to do Step 3 above depending upon your choice. I prefer to follow the above said method so that there is a tinge of fried taste to the mashed potatoes.

Technorati Tags: aloo chop, Indian cuisines, Indian recipes, indian snacks

Ingredients:

1/2 kg green peas (peas shelled or frozen)
1/2 Kg Paneer
4 large onions, thinly sliced
4 large tomatoes, Sliced
6 cloves garlic (finely chopped and crushed)
½-inch piece ginger, finely chopped and crushed
Vegetable oil to cook
Cinnamon – 1 inch stick
Cardamom (Badi Elaichi) – 2 Nos.
4 bay leaves
1 tsp comin seeds
2 tablespoons chopped coriander leaves for garnish

Powdered Masala:

1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp red chilli powder
1/2 teaspoon chicken masala (a flavored spice mix powder like garam masala)
1/2 tea spoon garam masala
1/2 table spoon of kasturi methi
Salt to taste

Method:

1. Boil the green peas with a cupful of water till tender and keep aside.
2. Take oil in a frying pan, Cut the fresh paneer into cubes deep fry the paneer pieces in oil, Caution… they tend to burn off soon, carefully toss them on medium flame until light golden color and remove to a plate.
3. In the same oil when it is very hot add cumin seeds,bay leaf when the cumin seeds starts spluttering and thinly sliced onions. Saute until the onions are golden brown, now add sliced tomato and stir again for 5 to 6 minutes.
4. In the meanwhile take a bowl add ginger, garlic paste, turmeric powder, coriander powder, red chilli powder, chicken masala, salt, crushed cinnamon stick and badi elachi. Now mix all the ingredients in little water.
5. Now fry the mixture said in step 4 above, in a kadahi, on a low flame, stirring constantly so that it becomes a paste, for about 10-12 min or, until the paste acquires a light brown color and the oil gets separated. You can use a lid to cover and uncover the mixture as and when required.
6. Now add fried paneer, boiled peas and water for gravy (as per requirement), cook for 5 minutes. Add kasturi methi and garam masala and cook for another 5-10 minutes on medium flame. Keep a check so that the gravy doesn’t dry out completely.
7. Garnish with coriander leaves and serve hot.
8. Goes well with rice, paratha, puri or, plain chapati.

Note: The water to be added will depend on the quantity of gravy required. So you would be the best person to determine how much water you would want to add. Also ensure that you don’t add too much water in comparison to the mixture that you have prepared.

Technorati Tags: Indian cuisines, Indian recipes, matar paneer, tastes of india

Dhania Chutney

Ingredients :

2 bunch coriander leaves
8 garlic cloves
4 green chillies ( decrease this amount if you don’t want it too hot)
1 teaspoon any standard mango achar (Pickle) along with it masala and bit oil.
Salt to taste
water as required.

Method:

1. Grind all the ingredients in a blender. Add water if required.
2. Delicious with any kind of pakoras ,samosas, chawal ki khichri, rice etc.

Technorati Tags: coriander chutney, dhania chutney, dhania ki chutney, Indian chutneys, Indian cuisines, Indian recipes, indian snacks

Ingredients

1/2 tsp Ajwain (Tymol Seeds)
8 Slices Bread (crustless)
1 Cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/4 cup Water
1 large Onion
8 cloves Garlic (crusher)
chopped Coriander leaves
chillies -5(thinly sliced)
Vegetable or mustard oil to dip fry.

How to make bread pakora :

1. Filter the Gram Flour and take it out in a bowl. Add water and make a paste which is neither too thick nor too loose (No lumps either).
2. Mix: turmeric powder, salt,chopped Coriander leaves,green chili,chopped onion and garlic in the paste and stir well.
3. Put oil in the frying pan and heat it.
4. Dip the bread in gram flour paste and put it in the hot oil. At one time fry 2 to 3 bread pieces, while turning them. Fry them till the Bread Pakoras turn brown. Spread a napkin paper on the plate.
5. Take out the Bread Pakora from the frying pan and put it in the plate. Repeat the steps with all the bread pieces.

Your delicious Bread Pakoras are ready now. Serve and eat them along with coriander chutney.

Technorati Tags: bread pakoda, bread-pakora, Indian cuisines, Indian recipes, indian snacks, tastes of india

Sabudane ki khichdi © Copyrighted image

Sabudane ki Khichadi is fast to cook and is nutritionaly good for health. Sago(Sabudana) can also be eaten on fast days.

Ingredients (Serves 4)

2 cups: sago seeds or sabudana(preferably big ones)
1/2 cup: Peanuts
1 Large: Potato
1/2 cup green peas
1-2 carrots cut into small and thin pieces
5-6: Green chillies
1 teaspoon: Cumin seeds (Jeera) or, Mustard seeds
3 tablespoon: Ghee or, Oil
a few curry leaves
2 tbsp coriander leaves (chopped)
Salt to taste

Method:

1. Immerse the sago (Sabudana) in enough water for a couple of minutes and then drain the water completely.
2. Cover the sago and let it remain for the whole night or, for at least 8 hours.
3. Make potato fingers by cutting the potatoes in a long way.
4. Heat ghee in a deep bottomed pan over medium heat. Add mustard seeds. Once they start spluttering add 3-4 slit green chillies, curry leaves, the diced potato, carrots and green peas and cover and cook till potatoes are tender.
5. Uncover and stir until the potatoes are slightly brown in color.
6. Keep in mind that the vegetables don’t get mashed.
7. Mix soaked sabudana with peanut powder and salt.
8. Cook the mixture over medium heat and stir for about 10 minutes, until sago is crisp.
9. Garnish with coriander leaves and serve.

Tips :

• While draining the Sabudana make sure that there is no water remaining. You can sprinkle some water after draining. Cover and leave overnight. This results in perfectly fluffed sago.
• For best results, roast the peanuts and grind coarsely. Do not leave the peanuts in big chunks, make a fine powder with a few coarse pieces.
• Sabudana khichdi can be served with curd.
• If Sabudana khichdi is being used for fasting, do not use the normal cooking salt, mustard seeds and oil. In India, instead of the normal salt, Sendha Namak (fasting salt) is used. You can use Ghee instead of Oil, but completely prevent using jeera or, mustard seeds.
• You can use onion as well in case you wish. You can add it into the potatoes. Rest of the procedure will follow as normal.

Technorati Tags: Indian cuisines, Indian recipes, indian snacks, sabudana khichdi, sabudane ki khichdi

Dahi Vada

Ingredients:

For Vada:
1 Cup Urad daal without skin (black lentils)
1 teaspoon ginger
Salt to taste
Oil for deep frying

Ingredients for Dahi :

4 cups fresh yogurt
1 teaspoon Black Salt (Kala Namak)
1 teaspoon freshly roasted and powdered cumin powder
2 teaspoons sugar
Salt and Red chilli powder to taste
Finely chopped coriander leaves for garnishing

Preparation:

1. Clean, wash and soak the daal overnight.
2. Grind the urad dal with salt and ginger, adding just enough water to make into a thick and smooth paste.
3. Heat oil for deep frying on a medium flame. Grease your palms with oil and put 1 tbsp of the lentil mix in your palm.
4. Make into a donut shape (these are the vadas), Slide each vada into the hot oil and fry till light golden.
5. Now heat a big broad pot of water; once hot turn off heat. Add the Vada’s to the hot water. Don’t add too many at a time. Give enough space for the Vada’s to breathe, as they tend to expand more in water.
6. Keep in water for about 5 minutes or until they are soaked. Take the Vada’s out and very gently squeeze them to take the excess water out. Don’t squeeze them too much to make them flat. Once all the Vada’s are soaked, set them aside.
7. Soaking the Vada’s in water makes them soft and fluffy and juicy, they also tend to absorb the yogurt well when soaked in them.

How to serve:

1). whisk the yogurt(curd) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled and add 1/2 table spoon salt, red chili powder and cumin powder.

2). Place the Vada’s in a serving bowl and pour the yogurt mixture evenly over the Vada’s, covering them completely.

3). Sprinkle red chilli powder and roasted cumin powder and garnish with chopped coriander leaves .

Technorati Tags: dahi-bhalle, Dahi-vada, Indian cuisines, Indian recipes, indian snacks

Tip : Panch Phoron is a classical spice mix used in tempering.
It’s added to the hot oil before other ingredients, to flavour the oil,

Panch Phoron

PREPARATION TIME: 2 min

INGREDIENTS:
Fennel seeds,
Cumin seeds,
Mustard Seeds- black or brown,
Nigella seeds (Kalonji)and
Fenugreek seeds)
Method
Mix together equal amounts of the seeds and store in an airtight container.

Technorati Tags: Indian cuisines, Indian recipes, Masalas, Spice Mix, spices