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Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

Friday, June 26, 2020

Egg Bejo / Burmese Egg Bejo / Atho Egg Masala /Egg Bejo Burmese Style Street Food

images of Egg Bejo / Burmese Egg Bejo / Atho Egg Masala /Egg Bejo Burmese Style Street Food
Egg Bejo
Ingredients
Hard boiled eggs - 3
(using a sharp knife make a deep slit on top,Do not cut it completely till the end)
Salt - 1/ 4 tsp
( diluted with 1 tsp water)
Red chilies - 3
Lemon juice - 1 tsp
( diluted with 2 tsp water)
Diluted tamarind juice - 2 tsp
Sliced garlic - 6
Sliced onion - 1/4 cup
Chopped coriander leaves - 1 tbsp
Oil to deep fry as needed


Method
Heat oil in a pan add the sliced onions and deep fry till crisp and brown,cool and crush them.
In the same oil deep fry the garlic till crisp and brown,remove to a bowl and crush them.
Deep fry the red chilies till light brown.Cool and crush it using a mortal and pestle.
Save the oil we will be using 1 or 2 tsp while filling the eggs.


How to fill the eggs?
Carefully open the slit eggs and fill it up with some crushed fried onion,crushed fried garlic,crushed fried red chillies,few drop of lemon juice,tamarind juice,salt water,drizzle the saved fried oil and lastly top it with chopped coriander leaves.
Serve immediately!


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Wednesday, June 3, 2020

Egg Fingers Recipe / How to Make Egg Fingers / Crunchy Egg Fingers

images of Egg Fingers Recipe / How to Make Egg Fingers / Crunchy Egg Fingers
Egg Fingers
Ingredients
Eggs - 3
Milk - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Italian seasonings - 1/2 tsp
Bread crumbs - as needed
All purpose flour / Maida - 2 tbsp
( add some water and dilute to a semi thick smooth paste)
Oil to shallow fry as needed




Method
Take a bowl add the eggs,milk,salt,Italian seasonings,red chilly powder and turmeric powder.
Whisk the ingredients well,pour this mixture into a greased aluminium container and steam for 3 minutes or till they are hard.
Once cooked cool the egg ,using a knife loosen up the edges and unmold. Use a sharp knife to cut into fingers /semi thick strips.
Dip each egg fingers into the diluted maida paste and roll it into the bread crumbs.Make sure all sides are well coated.
Heat oil in a pan and shallow fry the egg finger in batches till all sides are golden brown colour in medium high flame.
Take it on a kitchen tissue to remove excess oil .
Enjoy these egg fingers with ketchup or chilly garlic sauce.


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Monday, May 4, 2020

Kothimbir Vadi / Maharashtrian Kothimbir Vadi / Crispy Kothimbir Vadi

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Kothimbir Vadi

Ingredients
Besan / Chickpea flour - 1 cup
Rice flour - 1 tsp
Chopped fresh coriander leaves - 1 cup
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Chopped or crushed green chillies - 3
Ginger and Garlic paste - 1/2 tsp
White sesame seeds - 1 & 1/2 tsp
Hing - 1/4 tsp
Jeera powder - 1/4 tsp
Baking soda - 1 pinch ( optional)
Roasted and powdered peanuts - 3 tbsp
Oil to shallow fry as needed + Oil - 2 tsp for tempering
Water as needed 
Method
Take a bowl add the besan,rice flour,salt,cooking soda,chilly powder,jeera powder,peanuts powder and coriander leaves,pour water and making a semi thick pouring consistency.
Heat 2 tsp oil in a non stick pan add the sesame seeds and hing once sesame seeds crackle add the ginger/garlic paste and saute for a minute.reduce flame and pour the besan mixture,keep mixing till the mixture has thickened.switch off the stove 
Grease a plate or tray with oil and pour this cooked mixture and spread it evenly using a spoon.
Steam this for 5 minutes or till cooked,cool completely and cut into small squares.
Heat oil in a pan and shallow fry these cubes in batches till crisp and golden brown on all sides.
Serve hot with any chutney you like

Note:
a) Another easy method is mix all above ingredients in a bowl pour water little by little and form a thick soft dough.Divide the portion into 2 and roll out into a log,steam the logs.Cool and cut into circles and shallow fry.
b) You can add garam masala for extra flavour.
c) If you don't want to fry then apply some oil to the cubes and bake. Personally i like only oil fried.

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Wednesday, April 8, 2020

Mushroom Chukka / Mushroom Sukka / Kalan Chukka / Chukka Mushroom

images of Mushroom Sukka / Mushroom Chukka / Kalan Chukka / Chukka Mushroom
Mushroom Chukka
Tempering
Oil - 8 tsp
Somph / fennel seeds - 1 tsp
Cinnamon stick - 1 small piece
Red chillies - 4 broken
Other ingredients
White button mushrooms - 20 medium size
( cut into 4 pieces )
Chopped onion - 1/2
Curry leaves few
Chopped coloured capsicum - 1 cup
Ginger and garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Kashmiri red chilly pwder - 1 tsp
Salt to taste
Pepper powder - 1 & 1/2 tsp
Corn flour - 1 tsp
Cashew nuts - 8 broken into half
Coriander and curry leaves for garnish


Method
Heat oil in a wide pan temper it with somph,red chillies,cinnamon and red chillies.
Now add onions and curry leaves saute till light brown,then add the capsicum and cashew nuts saute well.Add ginger and garlic paste and saute till raw smell has disappeared.
Add the dry spices and mix,add the mushrooms and saute in high flame till its dry.Once mushrooms are added cooking should be in high flame.
Mushrooms will leave water collect the water and  keep it later you can mix it with rice and enjoy.
Add cornflour and pepper powder and mix till everything is combined.
Switch off the stove garnish with coriander and curry leaves.
Enjoy with rice,roti or as a starter.

Note:
a) Always use a wide pan to fry mushrooms as they will leave a lot of water.
b) Once mushrooms are added cooking should be only in high flame.
c) Corn flour is added to seal the mushrooms so they stop leaving water.
d) Mushrooms leave water collect it in a bowl and later you can mix it with rice and enjoy the gravy.


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Wednesday, April 1, 2020

Paneer Stuffed Capsicum / Stuffed Capsicum / Stuffed bell Peppers

images of Paneer Stuffed Capsicum / Stuffed Capsicum / Stuffed bell Peppers
Paneer Stuffed Capsicum
For the filling
Finely chopped paneer - 1/2 cup
Frozen peas - 1/4 cup
Chopped tomato - 1 large
Chopped onion - 1/4 cup
Ginger and Garlic paste - 1/4 tsp
Chopped coriander leaves - a handful
Lemon juice - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Jeera powder - 1/4 tsp
Salt to taste
Oil - 2 tsp
Other ingredients
Green capsicum - 3
( cut into half and remove the seeds)
Oil - 1 tsp
Shredded mozzarella cheese as needed
Italian seasoning - to sprinkle on top
Method
Heat oil in a pan fry onion till light brown add the ginger and garlic paste saute till raw smell has disappeared.add tomatoes and fry till its soft.
Add the peas and all dry masala powders and cook till raw smell has gone.
Lastly add the paneer mix well.Switch off the stove add lemon juice and coriander leaves.
Your filling is ready to stuff inside the capsicum.
Brush the capsicum all sides with some oil and place it in a baking tray,bake it for 10 minutes at 400 deg.F till the capsicum changes colour.
Remove from the oven and fill the capsicum with the filling mixture.Put back in the oven and bake for another 10 minutes at 400 deg.F. Remove from oven sprinkle cheese and Italian seasoning on top and broil for 5 minutes till the cheese melts and its slightly brown.
Enjoy them hot!

Note:
a) Each oven is different so adjust the cooking time and temperature accordingly.
b) You can also make the filling with chicken or potato use your imagination.

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Wednesday, December 11, 2019

Corn Cheese Balls / Crispy Corn Cheese Balls / An Easy Appetizer

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Corn Cheese Balls
Yields: 20 balls
Ingredients
Boiled potato - 1 large
( remove skin mash or grate the potatoes,make sure there are no lumps)
Shredded cheese - little less than 1/2 cup
( I used mexican style 4 cheese shredded)
Sweet corn - 1/2 cup
( I used canned)
Salt & pepper powder to taste
Chilly flakes - 1 tsp
Chopped fresh parsley or Coriander leaves - 3 tsp
Mixed herb Italian seasoning - 1/2 tsp
Corn flour - 2 tsp
Other ingredients
Maida/All purpose flour - 1 tbsp
( dilute it with some water to a semi thick paste)
Bread crumbs as needed
Oil to deep fry


Method
Empty the canned corn into a strainer to remove water.Put the sweet corn in a mixi jar and pulse it once.Make sure there is no water while pulsing.
Take a bowl add the mashed potato,cheese,parsley,seasonings,corn and corn flour.
Gently mix till everything is well combined.Mixture must be a thick dough.
Grease your palm with oil and take small portion of the dough and roll it into a smooth ball.
Dip each ball into the maida paste and coat all sides of the ball.
Now roll it into the bread crumbs making sure its evenly coated.
Repeat the same with all the cheese balls.If you want a thick crust then give a double coating.
Heat oil in a pan gently slide the balls into the hot oil,deep fry these balls in medium high flame till all the sides are light brown and crisp.If you don't want to deep fry then fry these with little oil using a Appe pan/paniyaram pan.
Remove it on a kitchen paper,best served with ketchup,

Note:
a) Sometime the balls will burst while frying if whole corn is used.So i always pulse once and then make, just a precaution.Never happened to me but i have heard.
b) Double coating will give a nice crust to the cheese balls.
c) Do not add too much corn flour to the mixture for binding.Bread crumbs can be used for binding instead of corn flour.
d) Before frying keep it in fridge for 10 minutes ( optional).


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Thursday, October 31, 2019

Broccoli Pakora Recipe / Broccoli Pakoda / Broccoli Fritters / Batter Fried Broccoli

images of Broccoli Pakora Recipe / Broccoli Pakoda / Broccoli Fritters / Batter Fried Broccoli
Broccoli Pakora
Ingredients
Broccoli florets - 20
Besan / gram flour - 5 tsp heaped
Rice flour - 3 tsp
Corn flour - 1 tsp
Baking soda/Cooking soda - 1/4 tsp
Salt to taste
Chilly powder - 3/4 tsp
Jeera powder - 1/4 tsp
Ajwain - 1/2 tsp
Crushed kastoori methi - 1 tsp
Ginger and Garlic paste - 1 tsp
Oil to deep fry
Water as needed

Method
Take a wide bowl add all the above ingredients and mix.
Sprinkle water little by little till all florets are well coated with the batter.
Heat oil in a pan gently drop each florets and in medium high flame deep fry till all sides are light brown colour and crisp.
Remove it on a kitchen tissue and serve it hot with any dip you like.


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Thursday, October 3, 2019

Kunukku Recipe / Kunuku Recipe / Adai Maavu Kunukku / Adai kunukku / Lentil Fritters Recipe

images of Kunukku Recipe / Kunuku Recipe / Adai Maavu Kunukku /  Adai kunukku / Lentil Fritters Recipe
Kunukku
Ingredients
Idly rice-1 cup
Raw rice-1 cup
Thur Dal-1 cup
Channa Dal- 1/2 cup + 2 tbsp
Urad Dal - 1/4 cup
Red chillies-8 to 10
Hing - 1/2 tsp
Chopped curry leaves - few
Desiccated coconut or fresh coconut - 2 tbsp
Chopped onion - a handful
Salt to taste
Oil-to deep fry


Method
Wash and soak everything for 4 hrs in water.Today i soaked it overnight.
Drain out the water and add the soaked rice/dal into a grinder or mixi jar.
Sprinkle water in intervals and grind it to a coarse thick  batter.
Mix desiccated coconut,curry leaves,salt,hing and chopped onion ,mix it well.
Heat oil in a pan drop small balls with a spoon or hand.
Deep fry it till all sides are golden brown & crisp.Remove it on a kitchen paper.
Serve it hot with any chutney.

Courtesy: shanthisthaligai


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Wednesday, September 25, 2019

Paneer Samosa / Paneer Mutter Samosa / Paneer Peas Samosa / Paneer Strip Samosa

images of Paneer Samosa / Paneer Mutter Samosa / paneer Peas Samosa / Paneer Strip Samosa
Paneer Peas Samosa
Yields: 8 samosas
Ingredients for the filling
Frozen peas - 1 cup
Paneer - 200gms
Chopped coriander leaves - 1 tbsp
Green chillies - 2
Ginger and garlic paste - 1 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Ghee - 2 tsp

Paneer Peas Samosa

Method
Take a mixi jar add the peas,green chillies and grind it to a coarse mixture.Keep it aside
In the same jar add the paneer and crumble it or grate the paneer
Heat ghee in a pan add ginger and garlic paste fry till raw smell has disappeared.
Add the crushed peas mixture and fry for few minutes.
Now add all the dry masala powder and fry for 2 to 3 minutes.
Lastly add the paneer and mix till everything is well combined.
Switch off the stove add the coriander leaves and mix.
Divide the portion into equal parts.
Ingredients for the dough
Maida / All purpose flour - 1 & 1/2 cups
Oil - 5 tsp
Salt -to taste
Ajwain-1/2 tsp
Water-as needed


Method
Take maida,ajwain,salt and oil in a wide bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.
Cover it with a plate or cloth & rest it for 10 minutes.
Other Ingredients
Oil to deep fry
Maida/All purpose flour - 1 tsp
( Dilute it in water and make a semi thin paste,we will be using this paste to seal the samosa)


Method
Divide the dough into medium size balls,roll it out into a thin long oval shape.Cut it into half,
Take a knife and make slits/strips to one portion just in the middle leaving 1/2 cm on both edges ( see picture).Apply some maida paste on the 3 edges of the sheet ( corners) and place the other half sheet on top,gently press.
Now try to form a cone as you make regular samosa (see picture).
Take a spoon full of the paneer peas mixture fill it inside the cone.Seal the top with maida paste.
Make all the samosas the same way,keep it covered with a cloth.



Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.

Note:
a) As these samosa sheets are heavy fry them in medium low flame so the inside sheet is well cooked.Do not be in a hurry.
b) Seal the samosa well so the filling dose not come out while frying.
c) Always keep the dough covered to avoid drying.
d) Create your own filling to make it more colourful and interesting.



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Monday, July 15, 2019

Chinese Bhel Recipe / Crispy Noodle Salad / Schezwan Fried Noodle Bhel - Indo Chinese Street Foof Recipe

images of Chinese Bhel Recipe / Crispy Noodle Salad - Indo chinese Recipe
Chinese Bhel
Ingredients
Schezwan sauce - 2 tsp
Vinegar - 1/2 tsp
Chilly paste - 1/4 tsp
Soy sauce - 1/2 tsp
Vegetables cut into thin strips - 1 cup
( I used capsicum,carrot,cabbage)
Chopped spring onions - 1 tsp
Fried Hakka noodles - 1 & 1/2 cups crushed



Method
Pour water in a wide pan add 1 tsp oil and some salt.when boiling add the Hakka noodles and cook according to the instruction on the pack.Strain the noodles,wash it in cold water and spread it on a plate to cool.
Sprinkle 1 tsp of corn flour(optional) and mix well so all the noodles are well dusted.
Heat oil in a pan and add some noodles and deep fry in batches till crisp and golden brown on both sides.remove it on a kitchen tissue.Your fried noodles are ready.


Take a bowl add all the above ingredients and gently mix till everything is well combined.
Sprinkle some spring onions and serve immediately.

Note:
There is no actual measurement for the ingredients,add everything according to your taste.




Schezwan sauce video


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Saturday, July 6, 2019

Roasted Pumpkin / Spicy Roasted Pumpkin / Baked Pumpkin

images of Roasted Pumpkin / Spicy Roasted Pumpkin / Baked Pumpkin
Baked Pumpkin
Ingredients
Yellow pumpkin - 2 or 3 cups
( Cut into big cubes with skin on or any size you wish)
Salt and pepper to taste
Red chilly powder - 1/2 tsp
Grated garlic - 3
Oregano - 1/2 tsp
Dry basil - 1/4 tsp
Chopped fresh parsley - 1 tsp
Olive oil - 1 tbsp


Method
Wash and cut the pumpkin,remove seeds and cut into any size you like.
Put it in a plate to this add garlic,red chilly powder,salt,pepper powder,oregano,basil,parsley and oil.
Massage the pumpkin pieces till everything is well coated.Keep it covered for 2 to 3 minutes.
Line a baking tray with an aluminum foil and spread the pumpkin evenly.
Bake at 400 deg F for 10 minutes or depending upon the size of the pieces ( each oven is different so keep an eye).
Remove it from the oven and mix once and in broil mode roast it for another 5 minutes.
Your baked pumpkins are ready to serve.


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Thursday, June 20, 2019

Crispy Parwal / Crispy Potal / Crunchy Parwal / Deep Fried Parwal

images of Crispy Parwal / Crispy Potal / Crunchy Parwal / Deep Fried Parwal
Crispy Parwal
Ingredients
Parwal/Potal - 10
( cut into semi thin slices)
Salt to taste
Red chilly powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Hing - a generous pinch
Corn flour - 2 tsp heaped
Oil for deep frying

Method
Wash and wipe the parwal,cut the parwal into semi thin slices.
Take a bowl put the sliced parwal to this add the salt,hing,red chilly powder and turmeric powder,mix it well and leave it for 15 minutes.
Now add the corn flour and mix make sure the parwals are well coated on all sides.Leave it for another 15 minutes( Do not add any water).
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides.
Remove it on a kitchen tissue for excess oil to get absorbed.
Enjoy !


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Wednesday, June 5, 2019

Cheese Samosa / Jalapeno Cheese Samosa / Easy Cheese Samosa / Cheese Samboosak

images of Cheese Samosa / Jalapeno Cheese Samosa / Easy Cheese Samosa / Cheese Samboosak
Cheese Samosa
Filling ingredients
Cream cheese - 4 tbsp
( I used Jalapeno cream cheese)
Mozzarella cheese - 1/4 cup
Chilly flakes - 1/2 tsp
Chopped fresh parsley - a handful
Salt to taste

Method
Take a bowl put all the above mentioned ingredients,mix well till everything is well combined and keep it aside
Other Ingredients
Samosa sheets - 16
All purpose flour/Maida - 2 tsp
( pour some water and make a paste,this is used for sealing the samosas)
Oil to deep fry

Method
Take a samosa sheet place a teaspoon of the filling at one corner and fold it like a triangle( see picture).
Apply some maida paste at the end to seal the samosas.Repeat with all the sheets.Keep it covered till frying to avoid drying.


Heat oil in a pan and in medium high flame deep fry till crisp and golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy them with tea or as a starter.

Note:
You can also bake these samosas instead of deep frying.
A all time kid's favorite snack.


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Monday, April 8, 2019

Tandoori Tofu Summer Rolls / Tandoori Tofu Rolls / Soft Spring Rolls With Tandoori Tofu / Soft Spring Rolls

Images of Tandoori Tofu Summer Rolls / Tandoori Tofu Rolls / Soft Spring Rolls With Tandoori Tofu / Soft Spring Rolls
Tandoori Tofu Spring Rolls
Tandoori tofu ingredients
Thick curd-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Roasted & powdered jeera/cumin powder-1tsp
Garam masala-a pinch
Crushed kastoori methi-1tsp
Ginger & Garlic paste-1tsp
Firm tofu -14 oz pack one
(cut into big cubes)
Besan / chickpea flour - 1 tsp
Oil-2 tsp


Method
Take a bowl add all the above ingredients and marinate for 20 minutes.
Arrange the tofu along with the marinate on a baking tray,at 375 deg. F bake for 8 to 10 minutes,turn the tofu and then broil it for another 10 minutes till the top is brown.
Don't bake it too brown,otherwise they may get burnt or become hard.
Each oven is different so keep an eye while baking,keep these aside.
Stuffing ingredients
Rice papers-4
Vegetables cut into thin strips
(Cucumber,carrot,red bell pepper or any vegetable of your choice)
Lettuce or Kale - 4 leaves
Basil leaves few

images of Tandoori Tofu Summer Rolls / Tandoori Tofu Rolls / Soft Spring Rolls With Tandoori Tofu / Soft Spring Rolls
Tandooro Tofu Soft Spring Rolls
Method
Soften the rice papers by immersing them in water for 2 seconds.
Place it on a plate,place the kale leave then the vegetables and top it with tandoori tofu lastly place a basil leaf on top.
Tightly roll them as you roll for the spring roll.
Cut into half & serve it with any dip you like.

Note:
Use your imagination to make your filling more interesting.

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Wednesday, March 13, 2019

Tandoori Tofu / Baked Tandoori Tofu / Tofu Recipes

images of Tandoori Tofu / Baked Tandoori Tofu / Tofu Recipes
Tandoori Tofu
Ingredients for marination
Oil - 2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1/4 tsp
Ginger & Garlic paste - 1 tsp
Homemade tandoori masala - 1 & 1/2 tsp heaped
Curd - 2 tbsp
Crushed kastoori methi - 1 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces
 Other ingredients
Butter for brushing on top
Chaat masala to sprinkle on top
Lemon wedges as needed
images of Tandoori Tofu / Baked Tandoori Tofu / Tofu Recipes
Tandoori Tofu
Method
Pat dry the tofu cubes well to remove extra water
Take a bowl add all the ingredients mentioned under marinate.
Mix well till all cubes are well coated with the masala.Leave it to rest for at least 30 minutes.
Line a baking tray with an aluminum foil grease it with some oil,arrange all the marinated cubes.
Bake it for 10 minutes at 400 deg.F then turn it other side apply some oil on top and broil it for another 5 minutes.
Each oven is different so time can vary.Watch it carefully so you don't end up burning.
Once done brush it with some melted butter,sprinkle chaat masala on top and serve them with lemon wedges as an appetizer.
I broiled some onion and capsicum cubes in the same tray and served.

Below picture is pan fried Tandoori Tofu ,people who don't have oven can make it this way

images of Tandoori Tofu / Baked Tandoori Tofu / Tofu Recipes
Tandoori Tofu

Recipe for Tandoori masala

Ingredients
Dry long red chilies - 20
Coriander seeds - 3 tbsp
Jeera/Cumin seeds - 2 tbsp
Black peppercorns - 1 tbsp
Fenugreek seeds/Methi seeds- 1 tsp
Cinnamon - 3" piece
Green cardamom - 7
Cloves - 7
Black cardamom - 2
Kasoori methi/Dry fenugreek leaves - 1 tbsp
Black salt - 1 tsp
Method
Dry roast all above ingredients ( except kastoori methi and black salt) till nice flavour comes out.
Switch off the stove and add kastoori methi and black salt.
Cool completely and dry grind to a fine powder.
Sieve it well to get a smooth powder.
Store it in a clean dry jar.Use as you need.

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Tuesday, January 15, 2019

Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters

images of Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters
Palak Pakora
Ingredients for the batter
Besan/Chickpea flour - 1 cup
Rice flour - 1 tbsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Hing - a generous pinch
Ajwain seeds - 1/2 tsp
Hot oil - 3 tsp
or Baking soda - a pinch
Water as needed
Other Ingredients
Spinach leaves/Malabar Spinach - 12 leaves
( wash and pat dry the leaves)
Red chilly powder and Chaat masala as needed
Oil to deep fry
Method
Take a bowl add all the batter ingredients and mix,pour water little by little and make a lump free semi thick batter.If you are able to coat the spinach leaves on both sides then that;s the right consistency.
Heat oil in a pan dip each leaf into the batter make sure they are coated on both sides,gently drop it into the hot oil.
Deep fry till crisp and light brown on both sides remove it on a kitchen paper.
While still hot sprinkle red chilly powder and chaat masala on top.
A best evening tea time snack.
Note:
a) You can add cumin seeds instead of ajwain seeds.

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Thursday, August 9, 2018

Aloo Tuk Recipe / Sindhi Aloo Tuk Recipe / Aloo Took Recipe / Fried Potato Recipe

images of Aloo Tuk Recipe / Sindhi Aloo Tuk Recipe / Aloo Took Recipe / Fried Potato Recipe
Aloo Tuk
Ingredients
Small baby potatoes - 10
Oil to deep fry
Spice Powder
Salt to taste
Black salt - 1/8 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Chaat masala - 1/2 tsp
Amchur/Dry mango powder - 1/4 tsp
Jeera / Cumin powder - 1/8 tsp
Coriander leaves for garnish
Method
Take a bowl add all the dry ingredients mentioned above mix and keep it aside.
Boil the potatoes with skin on  in salt water till its 3/4th cooked.
Remove the potatoes from water and let it cool.
While still warm use your palm or a flat spoon slightly press it.
Heat oil in a pan and shallow fry the potatoes till its light brown and crisp on both sides.
Place it on a kitchen paper to remove excess oil.
Take a bowl add the fried potatoes sprinkle the spice mix,gently shake the bowl for even coating.
Sprinkle chopped coriander leaves and serve it with simple dal or as a starter.

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Thursday, July 26, 2018

Poha Cutlet / Potato Poha Cutlet / Avalakki Cutlet / Aval Cutlet - No Onion No Garlic recipe

images of Poha Cutlet / Potato Poha Cutlet / Avalakki Cutlet / Aval Cutlet
Poha Cutlet
Yields: 8 Cutlets
Ingredients
Potato - 2 medium size
( Boil remove skin and mashed or grated)
Poha/Flat Rice - 1 cup
( wash and sprinkle very little water for the poha to get soft.Do not add too much water)
Salt to taste
Grated ginger - 1/2 tsp
Grated or chopped green chilly -1
Chaat masala - 1/2 tsp
Roasted jeera powder/Cumin powder- 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Dry mango powder - 1/4 tsp
Chopped coriander leaves - 2 tsp
All purpose flour - 1 tbsp
( Diluted to get a semi thick paste)
Bread crumbs as needed
Oil to shallow fry
Method
Take a wide bowl add all the above ingredients except bread crumbs and maida paste.
Mix everything well,divide into equal size balls.
Flatten the ball and dip it into the maida paste and coat it well.
Next roll it into the bread crumbs.
Heat oil in a pan and shallow fry them till crisp and brown on all sides on medium high flame.
Serve them hot with any dip of your choice.

Note:
a) If you don't want to deep fry just add bread crumbs to your mixture and fry it in tawa with very little oil like tikkis.
b) Do not add too much water to soak poha otherwise the mixture will be too loose to handle.
c) You can add any vegetable to your mixture to make it more healthy if giving to kids.

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Thursday, July 12, 2018

Khandvi Recipe / Kandvi Recipe / Besan Khandvi Recipe /Surali Wadi / Surali Vadi / Suralichi Wadi - A Gujarati Snack

Step by step method/picture to make Khandvi/Surali Wadi a Gujarati Snack.


images of Khandvi Recipe / Kandvi  Recipe / Besan Khandvi Recipe /Surali Wadi / Surali Vadi / Suralichi Wadi  - A Gujarati Snack
Khandvi

Ingredients for batter
Besan/Chick pea flour/Kadalai mavu -1/2 cup
Thick Curd-1/2 cup
Water-1 cup
Salt to taste
Crushed green chilly-1/8tsp
Crushed ginger-1/8tsp
Turmeric powder-a pinch
Ingredients for tempering
Oil-1tsp
Mustard & sesame seeds-together 1/2tsp
Hing- 1/8tsp
Chopped green chillies-1/8tsp
Curry leaves-few
Garnish
Shredded coconut
Coriander leaves
Method
Before starting to make the Khandi spread a long aluminum foil or keep a stainless steel plate or a thin plastic cutting board ready for spreading the batter on it.
Take a bowl & mix all the ingredients under batter,mix it well to make sure there are no lumps.The batter should be a lump free smooth liquid.
Now cook this mixture on a low flame till it starts to thicken may be for 4 to 5 minutes.
To check if your batter is ready spread a small portion of batter behind a stainless steel plate,wait for a minute & try to roll it out .If the rolls doesn't stick to your finger & easy to roll ,then its ready to spread.
Now switch off the stove & act fast in spreading the mixture evenly & thin on the aluminum foil or plate.Use a flat ladle/knife or a spatula to spread.
When cool cut the khandvi into long strips & roll the strips into a cylinder.Arrange them on a plate.
Heat oil in a pan & temper it,pour this on top of the Khandvi & garnish it with coriander leaves & coconut.Serve it with mint chutney.

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Sunday, June 3, 2018

Masala Corn Recipe / Buttered Corn Recipe / Sweet Corn Chaat Recipe / Spicy Masala Corn Recipe - An Easy Evening Snack

images of Masala Corn Recipe / Buttered Corn Recipe / Sweet Corn Chaat Recipe / Spicy Masala Corn Recipe
Masala Corn
Ingredients
Sweet corn - 1
Salt to taste
Chaat masala - 1/2 tsp
Pepper powder - 1/8 tsp
Red chilly powder - a generous pinch
Roasted & powdered jeera powder/cumin powder - 1/8 tsp ( optional )
Lemon juice - 1/4 tsp
Butter - 1 tsp
Method
Steam the corn or boil with little salt and keep it aside.
Melt butter in a pan add the corn and all the dry masala ingredients adjust salt mix till everything is well combined.
Switch off the stove squeeze the lemon juice and toss..
Serve immediately!
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