Dahi Batata Puri

Another chaat which tops the list.. Its a perfect snack on a on summer day the puris are stuffed with either potatoes or hot ragda topped with khatta meetha chutneys and dolloped with a spoonful of thandi dahi (cold curd). The green chutney in this recipe is adapted from http://www.rakskitchen.net/. I love surfing her blog there are so many yummy recipes. Thanks Raks for sharing the chutney recipe with us.

Ingredients:
Round puris - 20
potato - 2 boiled and mashed
red chilli pwd - 1tsp
roasted cumin pwd - 1 tsp
chaat masala - 2 tsp
thick curd - 1 1/2 cup
sugar - 1 tsp
nylon sev - 1 cup
chopped coriander - handful
salt
Sweet and sour chutney (khatti meethi chutney)
Ingredients:
Dates (khajur) - 2 cups - deseeded
tamrind - 1/4 cup - deseeded
jaggery - 1 cup
red chilli powder - 1 tsp
asafoetida - a pinch
salt - to taste


Green chutney recipe can be found here..

Method:
Add little sugar to the curd and lightly beat it.
Place the Puris in a plate, with the help of your thumb carefully make a hole in the center of the puri add a spoonful of sweet and sour chutney and green chutney then fill in some potato then sprinkle some red chilli powder, chaat masala and cumin powder. Add a spoon of the beaten curd now add again sprinkle some red chilli powder and chaat masala and little salt. Now add the Sev to all the Puris along with both chutneys and garnish with coriander.

Enjoy!

P.S. The boiled potatoes can be substituted with ragda as well.

KFC Chicken fry

This recipe is adapted from one of my favorite blogs http://tastyappetite.blogspot.com/. I just love the way the dishes are been presented by Jay. I am a big fan of KFC and Jay had posted the fried chicken recipe it looked very perfect. The texture of the chicken was so very close to the original recipe without wasting much time I tried my hands on it. Except for the addition of Oats  I haven't made any changes from the original recipe.As I had boneless chicken I cut them in strings and went ahead to make the perfect KFC chicken fry.

Ingredients:
boneless chicken - 1/2 kg
eggs - 2
milk - 2 to 3 tbsp
maida - 1 1/2 cup
oats - 1/2 cup
garlic powder - 2 tsp
onion powder - 3 tsp

red chilli powder - 1 tsp
pepper powder - 1/4 tsp
oil - to fry
salt - to taste

Marinade:
Lemon juice - 1 tbs
red chilli powder - 1/2 tsp
pepper powder 1/2 tsp
salt

Method:
Wash and clean the chicken pat dry and keep aside. Coat the chicken with the ingredients under marination and keep in the refrigerator for 1 hr minimum. Now take a bowl break eggs add milk with a pinch of salt and whisk to a smooth mixture keep aside. Start heating oil in kadhai. Now take another plate add the plain flour, oats, garlic powder, onion powder, red chilli powder, pepper, salt and mix.
Take a piece of chicken roll in the  flour mixture and coat it. Now dip the chicken in egg batter and again roll in the flour dust the extra flour and deep fry in the heated oil. Fry until crisp golden brown on medium flame. Drain on a kitchen towel.


Enjoy with ketchup.


P.S. I have added Oats to the flour just to get the crispy crunch KFC texture.

Chickpea cutlet/ Veggie Burger with desi sauce

Wanted to take a break from the normal cooking of curries, rice....So taught of making burger for dinner I know it sounds weird a Burger for dinner but folks this is the only time where we can peacefully sit and enjoy the meal and hubby dear too enjoys it. Keeping the toddler in mind i taught of making a healthy patty with loads of carrots and some spinach. I also made a desi sauce and it complemented the patty very well I highly recommend it to all as its low calorie and very healthy. Folks do try it and you will surely fall in love with the complete package.

Ingredients for Chickpea patty:

Chickpeas - 400gm boiled and coarsely grinded
potato - 2 medium sized boiled and grated
carrot - 1 medium sized grated
spinach - 4 to 5 leaves roughly chopped
onion - 1finely chopped
cumin seeds (jeera) - 1/4 tsp
ginger garlic paste - 1/2 tbs
green chilli - 2 finely chopped
freshly chopped coriander - handful
amchur powder - 1/2 tsp
turmeric- 1/2  tsp
red chilli powder - 1 tsp
garam masala powder - 1 tsp
dhaniya jeera powder - 1 tsp
salt - to taste

To shallow fry:
Maida (All purpose flour) - 2 tbs
Bread crumbs - 1 cup
oil

Method:
Heat oil in a cooking vessel add jeera along with onions and green chilli, ginger garlic paste cook for a minute then add salt and turmeric after few seconds add red chilli powder, dhaniya jeera and garam masala powder once the raw smell vanishes add half of grated carrot and half of chopped spinach cook until they become soft now add the coarsely grinded chickpeas and grated potatoes,amchur powder and chopped coriander mix it properly and cook it for a few minutes. Add salt if required.
Once cool then apply little oil on your palm and make round tikkis.

For frying take a bowl add maida along with little water make a thin paste. (little thinner than dosa batter ). heat oil in a frying pan dip each patty in the flour paste then in the bread crumbs and shallow fry until crisp brown. Drain on a kitchen towel. Enjoy with tomato chilli garlic sauce.

Now the same cutlet can be used in the Burger.

Desi sauce:

Ingredients:
Thick yoghurt - 1 cup
carrot - 1 small grated
spinach - 2 leaves roughly chopped
salt - to taste
black pepper - a pinch
sugar - 1 tsp

Method:
Whisk the curd add remaining carrots and spinach used in the chickpea patty along with sugar, salt and pepper mix well and chill in the refrigerator.

Assemble:
Slightly toast the burger buns now apply little mayonnaise and tomato garlic chilli sauce then some lettuce, onions and tomatoes add a spoonful of desi sauce and the patty or any cutlet cover the bun and enjoy.

P.S. The quick desi sauce can be used in sandwiches or any wraps specially for kids as its healthy and yummy.

The desi sauce looks yummy

Burger is ready

Medu vada

A South Indian breakfast crispy golden vadas dipped in sambhar and coconut chutney are to die for. In Bombay we see men travelling on cycles with a large steel dabba stuffed with idli and vadas and a bag full of chutney they travel in targeted areas to sell these vadas mainly early in the mornings.  I too have tried some and they taste yummy. I make them frequently and hubby dear is completely in love with them So here goes the recipe.

Ingredients:
Urad dal - 2 cups
coconut - 1/2 cup grated or finely chopped
green chili - 3 finely chopped
black pepper powder - 1/2 tsp (I used powder as I don't like whole or crushed pepper in vadas)
coriander finely chopped - handful
curry leaves - 2 springs finely chopped
salt - to taste
oil - to deep fry

Method:
1. Soak the urad dal in water for about 4 to 5 hrs. Drain and grind it to a fine paste add little water if needed. Now add coconut,green chilli, balck pepper powder, chopped coriander and cury leaves. Adjust salt. Mix well

2. Heat oil in a kadhai take water in a small bowl for wetting the palm. Take a lump of the above batter shape it in a small round vada make a hole in the center with the help of your index finger and slowly drop in the hot oil. the vadas should be fried on medium flame until golden brown. Remove and place them on a kitchen towel.


Enjoy with  chutney and sambhar.

Sambhar recipe will be posted shortly.

Sending the post to Shri of http://tiffincarrierantiques.blogspot.fr/2012/05/cooking-with-seeds-june-2012-event.html and Priya of  http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html

Idli and Chutney

Simple yet chic title exactly fits to the famous breakfast combo Idli chutney. We all follow the standard procedure of making Idli. So I also did the same soaking, fermenting and steaming.

Ingredients:
White rice - 2 cups (I used India gate Basmati rice)
urad dal - 1 cup
salt
cooked rice - 1/4 cup
fenugreek seeds (methi dana) - 1/4 tsp

Method:

• Soak rice and urad dal in different bowls add methi to urad dal and soak for 4 to 5 hrs
• Drain the rice and grind along with cooked rice into a smooth paste add little water.
• Now drain and grind the urad dal to a smooth paste by adding little water
• Mix both the batters add a little salt and ferment overnight in a large vessel
• Morning you will find the batter ready.
• Stir the batter carefully check for salt if required add some.
• I made the idlis in my pressure cooker so add water and boil without putting the weight.
• In the mean time separate the plates in idli stand apply some oil and pour a spoonful of the batter in the round impressions ( I usually fill 3/4 of the round as it gives space for the idli to rise well )
• Steam the idli for 15 min on medium flame 
• Once done sprinkle some water and carefully demold the stand.
• Soft and fluffy Idlis are ready.They go well with chutney and sambhar.

Chutney

Ingredients:

Coconut - 1 cup grated

fresh coriander - handful

green chilli - 2 

ginger - 1"

lemon - 1 small

roasted bengal gram ( chana dal ) - 1 tbs

salt -to taste

water - to grind

Method:

Grind all the above listed in the ingredients list to a fine paste add little water.

This chutney goes well with idly or any pakoda recipe.

Sending the post to Shri of http://tiffincarrierantiques.blogspot.fr/2012/05/cooking-with-seeds-june-2012-event.html and Priya of  http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html

Pani Puri (Gol gappa/Puchka) and some Awards.

Pani Puri the famous Indian chat is quiet popular among Indians as well as foreigners. The crispy puri filled with potatoes, sprouts and chilled spicy water Wow!! The way of making the spicy water varies with every state and so does the name. The Bengalis have given it a cute name "Puchka" NorthIndians call it "Gol Gappa" and the others as "Pani puri" whatever the name is but it tastes just amazing. In Bombay there are some very famous  eating joints only for Pani puri. Now a days people are become very health conscious and prefer making at home and enjoying it with family. लेकिन ठेले के पानी पूरी का कोई मुकाबला नहीं! So here goes the recipe.

As I have said before there are different ways of making the spicy water. I have followed Tarla Dalals recipe and loved it after all she is the master chef.

Ingredients:

Puri - I bought ready made 

boiled potatoes - 1/2 cup

boiled sprouts - 1/2 cup

Spicy water:

Mint leaves (pudina) - 1 1/2 cups

fresh coriander - 1 tbs

tamrind - 1/3 cup

ginger - 2"

green chilies - 4 to 5 

cumin seeds - 1 tsp (roasted)

black salt - 1 1/2 tsp

salt - to taste

Method of making Pani (spicy water)

Soak the tamrind in 1/2 cup water for 1 hour. Strain the pulp. Now combine this pulp with the remaining ingredients except the black salt in a blender and grind into a fine paste  by using little water. Transfer the paste into a bowl and add 1 litre of water to it along with black salt and plain salt.

Chill this water for 1 or 2hrs.

Sweet and sour chutney (khatti meethi chutney):

Ingredients:

Dates (khajur) - 2 cups - deseeded

tamrind - 1/4 cup - deseeded

jaggery - 1 cup

red chilli powder - 1 tsp

asafoetida - a pinch

salt - to taste

Method:

Place the dates and tamrind in a saucepan. Add jaggery, asafoetida, chilli powder, salt and 4 cups of water ans simmer for 15 to 20minutes. Cool and strain the mixture. We can store this chutney in the refrigerator.

Assembling:

Take the puri crack and make a hole fill in some potatoes and sprouts add the khajur chutney immerse in the chilled spicy water and have it immediately!!!!!!!!!!!

P.S. You can also make a spicy green chutney along with the khajur chutney this is just to add more taste to the dish.

Puris can be made at home but it takes some time and it becomes difficult as I am working.

We can also add khara boondi to the spicy water.

Sharing some Awards.

Avika of http://varietyisthespiceofyourlife.blogspot.com has shared some Awards with me. Thank you so much Avika for the Awards you made my day. Thank you for recognizing my work.

Know me a bit more.

1. What is the best meal I ever had : It was not in any posh restaurant but a Koli village in Arnala (Mumbai) my uncle had taken us to his friends house and we had a sumptuous sea food meal which is still fresh in my memories.

2. Who has been the source of influence on my love for food and learning to cook: I think it runs in my genes as most of my family members are good cooks including all the males. I never cooked as a child but my mother is an excellent cook and I have learned from her simply by watching and tasting her cooking.

3. The best dish made by me till date :The best of best are Chicken Sizzlers in non - veg and Palak Paneer in Veg.

4. What am I having today afternoon for lunch -  A cup of curd as I fast on Tuesdays.

5. Favorite destination : Goa, I always tell my hubby when we retire I would like to settle in Goa. I just love everything about this place. 

Would like to spread the joy to some of my Blogger friends:

1. Shobha of http://foodmazaa.blogspot.com/
2. Divya of http://divyasculinaryjourney.blogspot.com/
3. Priya of http://priyaeasyntastyrecipes.blogspot.com/
4. Sangeetha of http://sangeethaskitchen.blogspot.com/
5. Jay of http://tastyappetite.blogspot.com/

Congratulations!! to you all and please pass these awards and answer any 5 random facts. Happy Cooking & Blogging!!

Bread Chaat

This particular recipe is inspired from Siri - http://www.sirisfood.com/ when I saw the pics felt like immediately trying it but I stored it for a Friday breakfast. Siri has a wonderful collection of recipes I have also made Dum Aloo from her blog and both the recipes were superhits. I haven't made much changes in the recipe just loved the way it came out. Highly recommended to all.Once again Thank you Siri for the wonderful recipe.

Ingredients
Bread slices - 6 to 7
milk - 1 cup
curd - 1 cup
red chilli powder - 1 1/2 tbsp
chat masala - 1 1/2 tbsp
coriander powder - 1/2 tbsp
amchur powder - 1/2 tbsp
sev - 1/2 cup
chopped fresh coriander - handful
butter - 2 tbsp
onion - 2 chopped fine
green chilli - 2 chopped fine
sugar - a pinch
salt - to taste

Method
Trim the edges of the bread and dip the slices in milk, squeeze off the milk and make an oval shape of the bread. Heat some butter in a pan add the oval sized bread and lightly fry them until they turn light brown. In the mean time take curd in a bowl add red chilli powder, coriander powder,amchur, chat masala, sugar and salt to it mix it properly keep aside. By now the bread must be done so use the same pan heat the remaining butter add the green chilli and onions and let it cook until they turn light brown.switch off the flame.

Assembling
Place the lightly fried bread on the plate add the onion and chilli mixture sprinkle some red chilli powder, chat masala and add the dahi.Now add the sev and then garnish with some freshly chopped coriander.Enjoy watching your favorite TV show or just chatting with your family!!

bread roll after frying

curd mixed with powders

bread dressed in white

end result

Sending it to Pragyan  http://sorisha.blogspot.com/2012/06/lets-party-fusion-food-event.html and Surabhi http://bestofmykitchen.blogspot.in/2012/03/lets-party-every-month.html

sending it to http://sravscc.blogspot.com/2012/06/announcing-cooking-concepts-11-splash.html

Goda Masala

Goda Masala is used in all maharashtrian households in their daily food. Of course the way of making differs with every house, I used to watch my mother prepare this always and the good news is that we can store it in freezer for at least 15 days. Actually we can store it for more longer but the usage is so much that we have to prepare it at least once in two weeks. My mother is a wonderful cook I think all mothers are I just miss her prawns pulao how much ever I try to copy her recipe but it still doesn't  taste like hers. I just envy my brother for this as he can have all the yummy food prepared by her.This recipe is a perfect copy of my mothers way of making it. So I dedicate this post to you mummy!! 

Ingredients
Coconut dry or fresh - 1 whole grated
onion roughly sliced - 1 or 2 medium sized
ginger roughly chopped - 1 "
garlic with cover - 7 to 8 flakes
fresh coriander just cleaned and washed - handful
oil - 2 tbs
salt - 1 tsp
garam masala powder - 2 tsp

Method 
Heat oil in a kadhai on medium high add onions stir fry them until pinkish brown now add the coconut again stir fry it along with the onion let the mixture turn brown you will get a nice aroma but do not allow it to burn. At this stage add the ginger, garlic and coriander mix it well and switch off the flame after 1 min.let the mixture cool.

In a grinder add the above mixture and grind it until soft. Their is no need to add water but if you want you can add a bit. Once done add the garam masala and salt mix it and store it in an air tight container in the freezer. Use it as and when required in curries, dal, seafood etc.

It can be eaten raw with hot hot ghee phulkas or rice bhakris.

The above recipe already has some amount of salt and garam masala so be careful while adding it.

Sending it to jagrutis event http://www.jagrutidhanecha.com/2012/07/announcing-event-grind-your-cooking.html

Eggplant/Brinjal fritters (vangyache bhaji)

Brinjal bhaji s are quiet famous in Maharashtrian homes. We also call it vangyache bhaji which goes very well with any Pulao or even simple dal chawal. I had nice purple brinjals in the fridge so thaught of making the bhajis.There are several ways of making this dish but this is my way & would like to share it with all my friends here. Hope you enjoy making & eating it as well.

Ingredients

Purple brinjals - 2 medium size 

Gram flour - 1 cup

red chilli powder - 1 tsp

turmeric - 1/2 tsp

ajwain (carom seeds) - 1/2 tsp

coriander & cumin powder (dhaniya & jeera) - 1tsp

chopped coriander - 1 tbs (optional)

asafoetida (hing) - a pinch

sugar - a pinch

Oil - to fry

salt - to taste

 Method

Wash the brinjals, slice them round ( thinly sliced ). take a bowl of water and put the slices with a bit of salt. This avoids the brinjals to turn black. 

To prepare the batter we take gram flour add red chilli powder, turmeric, ajwain, hing, sugar, dhaniya & jeera powder, chopped coriander & salt. Mix all the ingredients nicely to avoid lumps add water slowly until you have a thick batter like consistency.Keep aside for 5 min. Heat oil in a kadhai gently dip each slice in the batter and fry on medium flame until it is cooked and turned light brown.Remove & drain on paper towels.

Enjoy with tomato ketchup or green chutney.