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

Wednesday, August 11, 2021

Vietnamese Summer Rolls / Vietnamese Fresh Spring Rolls / Summer Rolls / Vietnamese-Style Summer Rolls with Peanut Sauce

images of Vietnamese Summer Rolls / Vietnamese Fresh Spring Rolls / Summer Rolls / Vietnamese-Style Summer Rolls with Peanut Sauce
Vietnamese Summer Rolls

Ingredients for the rolls 

Rice paper as needed

Vegetables cut into thin strips as needed

(cabbage,carrot,cucumber) 

Bean sprouts as needed

Tofu cut into thin slices 

Cooked bean threads (vermicelli) 

Sweet basil leaves few

Method 

Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. 

Remove from the water and place on a plate , take the fillings one by one & place it at the end of the circle.

Now slowly roll it up tightly as we do for spring rolls.

Serve this rolls chill with Thai peanut sauce & sweet vinegar dipping.

Note:

Try to keep very little stuffing otherwise the rice paper will tear when rolling.

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Tuesday, August 10, 2021

Avalakki Chutni / Avalakki Chatni / Poha Chutney / Phova Chatni / Masala Avalakki - Konkani Recipe

images of Avalakki Chutni / Avalakki Chatni / Poha Chutney / Phova Chatni / Masala Avalakki - Konkani Recipe
Avalakki Chutni
Ingredients to fry

Coconut oil - 2 tsp

Byadgi chilly / Kashmiri chilly - 5

( or add according to your taste)

Coriander seeds - 1 & 1/2 tsp

( Heat oil and roast the above ingredients to light brown)

Tempering ingredients

Coconut oil - 1 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Byadgi chilly - 1

Curry leaves few

( Heat oil and temper the above ingredients)

Other ingredients

Thin poha - 2 cups

( do not use thick poha)

Salt to taste

Turmeric powder - 1/4 tsp

Jaggery - 1/2 tsp

Grated coconut - 1 cup

Tamarind - a very tiny piece

images of Avalakki Chutni / Avalakki Chatni / Poha Chutney / Phova Chatni / Masala Avalakki - Konkani Recipe
Poha Chutney
Method

Take a mixi jar add the fried ingredients, 1/2 cup coconut, jaggery, tamarind , salt and turmeric powder, grind to a semi coarse mixture, transfer into a bowl.

Pour the hot tempering and the remaining coconut in the bowl and using your fingers crush and mix well till combined.

Add the poha and mix gently, serve immediately with tea,

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Saturday, August 7, 2021

Watermelon Pizza Recipe / Fruit And Nut Watermelon Pizza / Fruit Pizza Recipe - Easy Party Recipe / Summer Recipes

images of Watermelon Pizza Recipe / Fruit And Nut Watermelon Pizza - Easy Party Recipe / Summer Recipes
Watermelon Pizza
Ingredients

Seedless watermelon slice - 1 round slice

( cut into 2 inches thick round )

Greek yogurt - 2 tbsp

Heavy cream - 1 tbsp

Vanilla essence - few drops

Lemon juice - few drops

Powdered sugar - 1 tsp

Chopped nuts of your choice as needed

Cut fruits of your choice as needed

Honey to drizzle on top as needed

Few mint leaves for garnish

images of Watermelon Pizza Recipe / Fruit And Nut Watermelon Pizza - Easy Party Recipe / Summer Recipes
Fruit and Nut Watermelon Pizza
Method

Take Greek yogurt, heavy cream, sugar, lemon juice and vanilla essence in a bowl mix well till combined.

Place a watermelon slice on a plate spread the yogurt mixture evenly and sprinkle the nuts on top.

Arrange the fruits on top, drizzle honey and sprinkle the mint leaves.

Keep it in fridge just before serving cut into wedges and serve chill!

NOTE:

a) Whipped cream cheese can also be used as a spread.

b) Use your creation in making it more interesting!

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Thursday, July 29, 2021

Cauliflower Pakoda / Gobi Pakora / Cauliflower Pakora / Gobhi Ke Pakode / Indian Cauliflower Fritters

images of Cauliflower Pakoda / Gobi Pakora / Cauliflower Pakora / Gobhi Ke Pakode / Indian Cauliflower Fritters
Cauliflower Pakoda
Ingredients

Cauliflower - 2 cup

( cut into tiny pieces )

Chopped curry leaves - few

Chopped coriander leaves - 1 tbsp

Ginger and Garlic paste - 1 tsp

Fennel seeds - 1 tsp

Red chilly powder - 1 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

Rice flour - 3 tsps (heaped)

Besan / Kadalai Mavu - 3 tsps (heaped)

Hot oil - 1 tbsp

Oil to deep fry as needed

Method

Take a wide bowl add all the above mentioned ingredients and 1 tbsp of hot oil.

Mix with your fingers to combine, sprinkle very little water  to form a sticky dough.

Do not add too much water then your pakoda will become soggy and will consume too much oil while frying

Heat oil in a pan pinch small portion of the mixture and drop it into the oil, deep fry till light golden brown and crisp on all sides.

Remove it on a kitchen tissue to remove excess oil.

Enjoy!

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Thursday, July 1, 2021

Mango With Chili Powder / Raw Mango With Chilly Powder And Salt


images of Mango With Chili Powder / Raw Mango With Chilly Powder And Salt
Raw mango with red chilli and salt
Ingredients

Raw sour mango - 1

( Today i have used Alphonso mango from my garden, it's very sour)

Chilly powder - 1 tsp

Salt to taste

Lemon slice - 1 

( use only if your mangoes are not sour)

images of Mango With Chili Powder / Raw Mango With Chilly Powder And Salt
Mango with chilli ans salt

Method

Wash and wipe the mango ,cut them into wedges and discard the seed.

I Sowed the seed in my garden and waiting for them to sprout.

Mix chilly powder and salt in a plate, just before serving sprinkle on top of the wedges and enjoy.

If your mangoes are not sour then dip a lemon slice into the chilly /salt mixture and rub on the mango slices and enjoy!

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Thursday, June 24, 2021

Bungalow Paniyaram Recipe / Kara Paniyaram Recipe

images ofBungalow Paniyaram Recipe / Kara Paniyaram Recipe
Bungalow Paniyaram
Ingredients

Idli rice - 1 cup

( do not use any other variety rice)

Thur dal - 1/2 cup (minus 1/2 tbsp)

Red chilies - 8

( add according to your taste)

Salt to taste

Hing - 1/4 tsp

Chopped onion - 1/4 cup

Chopped curry and coriander leaves - 2 tbsp

Oil to fry paniyaram as needed.

Method

Wash and soak rice, red chilies and thur dal together for 3 to 4 hrs, then grind to a coarse semi-thick batter. Do not grind to a smooth batter the paniyaram will absorb more oil while frying.

Transfer to a bowl and add all other ingredients mentioned above and mix well.

As I don't have the traditional Bungalow paniyaram pan today I am using a kuzhi paniyaram pan or use a kadai pour oil and shallow fry.

Heat the paniyaram pan add oil into the holes, pour a ladle of batter, and make sure the paniyaram is soaked into the oil. Fry till both sides are crisp and light brown, remove from the pan and enjoy hot as a tea time snack.

Thanks for visiting!


Sunday, May 16, 2021

Vazhakkai Pakoda Recipe / Vazhakai Killu Pakoda Recipe / Raw Banana Pakoda / Plantain Pakora / Valakkai Pakoda

images of Vazhakkai Pakoda Recipe / Vazhakai Killu Pakoda Recipe / Raw Banana Pakoda / Plantain Pakora / Valakkai Pakoda
Raw Banana Pakoda

Ingredients

Raw banana / Vazhakai - 1 medium size

( remove skin and grate,do not steam or cook the raw banana )

Chopped onion - a handful

Chopped curry leaves - few

Ginger and Garlic paste - 1 tsp

Fennel seeds - 1 tsp

Red chilly powder - 1 & 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

Rice flour - 3 tsps (heaped)

Besan / Kadalai Mavu - 3 tsps (heaped)

Oil to deep fry as needed

Method

Take a wide bowl add all the above mentioned ingredients and 1 tbsp of hot oil.

Mix with your fingers to combine, sprinkle very little water if needed to form a sticky dough.

Do not add too much water then your pakoda will become soggy and will consume too much oil while frying

Heat oil in a pan pinch small portion of the mixture and drop it into the oil,deep fry till light golden brown and crisp on all sides.

Remove it on a kitchen tissue to remove excess oil.

Enjoy!

Thanks for visiting !

Friday, May 14, 2021

Tofu Tikka In Air Fryer / Tandoori Tikka Using Air Fryer / Air Fryer Tofu Tikka

images of Tofu Tikka  In Air Fryer / Tandoori Tikka / Air Fryer Tofu Tikka
Tofu Tikka In Air Fryer
Ingredients for marination

Oil - 2 tsp
Salt to taste
Black salt - 1/4 tsp
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1/4 tsp
Jeera powder - 3/4 tsp
Chaat masala - 1/2 tsp
Ginger & Garlic paste - 1 tsp
Curd - 2 tbsp
Crushed kastoori methi - 1 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces
(or  adjust spices according to your taste)
Other ingredients
Butter for brushing on top
Chaat masala to sprinkle on top
Lemon wedges as needed for garnish
Method
Press the Tofu slightly to squeeze out water,pat dry the tofu cubes well to remove extra moisture.
Take a bowl add all the ingredients mentioned under marinate.
Gently mix till all cubes are well coated with the masala.Leave it to rest for at least 30 minutes.
Pre heat Gourmia air fryer at 375 deg. for 10 minutes,arrange the tofu pieces brush the top with melted butter and air fry. Each oven is different so time can vary.Watch it carefully so you don't end up burning.
Turn in between and cook the other side too.Once its light brown on top remove.
Brush the melted butter on top of all the tofu pieces, sprinkle chaat masala on top and serve them with lemon wedges as an appetizer.

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Thursday, April 15, 2021

Muthia Recipe / Cabbage Muthia / Cabbage Na Muthiya / Gujarati Snack Muthia / Steamed Cabbage Muthiya


Ingredients
Wheat flour - 2 cups
Besan/Chick pea flour - 1/4 cup
Sooji/Semolina - 1/4 cup
Finely grated cabbage - 1 cup ( heaped)
Salt to taste
Red chilly powder - 3/4 tsp
Cumin powder - 1/4 tsp
Coriander powder- 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - 1 tsp
Grated ginger- 1 tsp
Grated green chillies - 2
Cooking soda - 1/2 tsp
Water as needed
Coriander leaves - a handful
Oil - 3 tsp
Temper
Oil - 2 tbsp
Mustard seeds - 1 tsp
Sesame seeds - 2 tsp
Hing - a generous pinch
Red chillies - 2
Curry leaves few
Turmeric powder - a generous pinch
Garnish
Grated coconut - 1 & 1/2 tbsp
Chopped coriander leaves


Method
Take a bowl add besan,sooji and wheat flour to this add all the spices.
Add cabbage,ginger,green chillies,coriander leaves,cooking soda and oil mix everything well.
Slowly add water little by little and form a soft dough.
Grease your palm with oil and roll out the dough into cylinder shape.
Steam these rolls for 10 minutes or till the knife comes out clean when inserted in the middle of the rolls.Cool and cut into semi thick rounds.


Heat oil in a pan and temper it with above ingredients.
Now add the steamed muthia and gently toss till all sides are light brown and crisp.
Switch off the stove garnish with grated coconut and coriander leaves.
Serve this Gujarati snack with any chutney you like.

Note:
You can replace cabbage with grated bottle gourd,palak or methi.


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Monday, March 22, 2021

Cream Cheese And Spring Onion Sandwich / Spring Onion Sandwich

images of Cream Cheese And Spring Onion Sandwich / Spring Onion Sandwich
Cream Cheese Spring Onion Sandwich
Ingredients

Bread slices - 2

( trim the edges to remove the crust)

Salt and pepper to taste

Whipped cream cheese - 2 tbsp

Chopped spring onions - 1 tbsp

Crushed walnuts - 1 tbsp

Spring onion leaves - few

( cut into strips)

Garlic powder - a generous pinch ( optional)

Chilly powder or chilly flakes - 1/8 tsp

images of Cream Cheese And Spring Onion Sandwich / Spring Onion Sandwich
Spring Onion Sandwich
Method

Take a bowl add 1 tbsp cream cheese,salt,pepper powder, chilly powder,garlic powder,spring onions and mix well.Spread the mixture on both slices and press both the slices together.

Spread the remaining plain cream cheese on top and on all 4 sides of the bread.

Roll all sides with the crushed walnuts make sure they are evenly stuck on the cream cheese.

Place the spring onion leaves on top and bottom of the bread and cut like a triangle.

Serve immediately!

Thanks for visiting !




Thursday, March 18, 2021

Snake Gourd Pakora / Pudalangai Pakoda / Snake Gourd Fritters / Potlakaya Pakoda

images of Snakegourd Pakora / Pudalangai Pakoda / Snake Gourd Fritters / Potlakaya Pakoda
Pudalangai Pakoda
Ingredients

Snake gourd / Pudalangai - 1 medium size

( remove seeds and cut into semi thin circles)

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/2 tsp

Fennel seeds - 1/4 tsp

Ginger / Garlic paste - 1/2 tsp

Rice flour - 3 tsp (heaped)

Besan - 6 tsp ( heaped)

Corn flour - 2 tsp ( heaped)

Water very little

Oil to deep fry as needed

images of Snake Gourd Pakora / Pudalangai Pakoda / Snake Gourd Fritters / Potlakaya Pakoda
Snake Gourd Pakora
Method

Take a bowl add all above ingredients except oil and water and toss well .

Sprinkle water little by little and mix till the masala is coated to the snake gourd.

Do not add too much water and make it like a bajji batter then your pakoda will not turn out crisp.

Heat oil in a pan and drop the snake gourd slices, in medium high flame deep fry till light golden brown and crisp and all sides.

Remove on a kitchen tissue for excess oil to absorb.

Enjoy with tea!



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Tuesday, December 29, 2020

Crackers Topped with Spicy Mayo And Salsa / Ideas For Cracker Toppings / Easy Cracker Toppings / Easy Starters Recipes

images of Crackers Topped with Spicy Mayo And Salsa / Ideas For Cracker Toppings / Easy Cracker Toppings / Easy Starters Recipes
Crackers Topped With Spicy Mayo Dip and Salsa
Method

Multi Grain Crackers or and variety crackers you like - as needed

Salsa - as needed

Spicy Mayo Dip  - as needed

Parmesan cheese for garnish

Mint leaves or any fresh herbs of your choice

images of Crackers Topped with Spicy Mayo And Salsa / Ideas For Cracker Toppings / Easy Cracker Toppings / Easy Starters Recipes
Easy Crackers Toppings
Method

Arrange crackers on a plate . spread some spicy mayo dip on top.

Place a spoon of salsa on top garnish with parmesan cheese and fresh herbs of your choice.

Serve immediately.

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Thursday, December 24, 2020

Thayir Vadai Recipe / Curd Vada Recipe / Dahi Vada Recipe / Soft Dahi Vada Recipe




images of Thayir Vadai Recipe / Curd Vada Recipe / Dahi Vada Recipe / Soft Dahi Vada Recipe
Dahi Vada
Ingredients for Vada Batter
Urad dal-1 cup
(soak it for for 2 hour & grind to a smooth & fluffy thick batter with very little water added in intervals. Add salt and beat the batter well with your hand to get a fluffy batter)
Salt to taste
Ingredients for the curd mixture
Beaten curd-3 cups
Salt to taste
Fresh ginger a small piece, green chilly- 4,mint leaves - 1 tsp , coriander leaves a handful
(Grind ginger,green chillies,mint,coriander leaves to a smooth paste)
Sugar - 1/2 tsp
(Take a bowl add all above mentioned ingredients together, mix well and keep it aside. For extra richness cream or sour cream can be added)
Other ingredients
Oil-required amount for deep frying
Warm milk-required amount to soak the vadas
Tempering
Oil-2tsp
Mustard - 1 tsp
Red chillies-3
Curry leaves-little
Hing a pinch
(Heat oil & temper it with above ingredients and keep it aside)

images of Thayir Vadai Recipe / Curd Vada Recipe / Dahi Vada Recipe / Soft Dahi Vada Recipe
Thayir Vada
Method
Heat oil in a pan wet your palm take some batter and shape it into a vada and slide gently into the oil.
If you are not able to get the shape do not worry dip a round ladle into the water and scoop out the batter with the wet ladle and drop it into the hot oil gently.
Deep fry till color changes and do and fry till crisp and brown.
Remove from oil and drop them into the warm milk.Let them soak till you are done frying all the vadas.
This step is important as they will soften the vadas.
Arrange the soaked vadas into a tray and pour the curd mixture.Top it with the tempering. Keep it in fridge till serving time.
Just before serving sprinkle some jeera powder and red chilly powder on top and enjoy!

Thanks for visiting !



Saturday, December 19, 2020

Ulli Vada / Kerala Ulli Vada / Onion Vada / Easy Ulli Vada Recipe / Kerala Onion Fritters - A Tea Time Snack

 

images of Ulli Vada / Kerala Ulli Vada / Onion Vada / Easy Ulli Vada Recipe / Kerala Onion Fritters - A Tea Time Snack
Ulli Vada 

Ingredients

Medium sized onion - 2 sliced

Salt to taste

Red chilly powder - 1 tsp

Fennel seeds - 1/4 tsp

Chopped ginger - 1/2 tsp

Chopped green chilies -3

Chopped curry leaves - few

Maida / All purpose flour - 3 tbsp ( heaped0

( Add more if needed)

Baking soda - a generous pinch (optional)

( I did not use)

Oil to deep fry

images of Ulli Vada / Kerala Ulli Vada / Onion Vada / Easy Ulli Vada Recipe / Kerala Onion Fritters - A Tea Time Snack
Kerala Ulli Vada 

Method

Take a bowl add the sliced onions and salt,using your hand crush and press the onions for a minute.

Cover with a lid and rest for 10 minutes till the onions leave water.To this add all the other ingredients and mix well,do not add any water.Shape the mixture into small vada and deep fry in hot oil in medium high flame till crisp and brown on all sides.

Place the fried vada on a kitchen tissue for extra oil to get absorbed.

Serve hot with tea.

Thanks for visiting !




Thursday, December 17, 2020

Dabeli Bread Coins / Dabeli Topping On Fried Bread Bites / Dabeli Bites / Dabeli Bread Bites

images of Dabeli Bread Coins / Dabeli Topping On Fried Bread Bites / Dabeli Bites / Dabeli Bread Bites
Dabeli Bread Bites
Ingredients

White bread slices - 6

( cut into bite size circles)

Oil to shallow fry - as needed

All other ingredients are same as Dabeli  recipe . Click HERE for the recipe

images of Dabeli Bread Coins / Dabeli Topping On Fried Bread Bites / Dabeli Bites / Dabeli Bread Bites
Dabeli Bread Coins
Method

Shallow fry the bread till crisp and golden brown.

Arrange all the bread slices on a plate,spread the red garlic chutney then top it with potato mixture.

Garnish with chopped onion,coriander leaves, sev, pomegranate seeds and desicated coconut.

Serve immediately!

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Tuesday, December 15, 2020

Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai / Milagai Vada Recipe

images of Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai
Milagai Vadai
Ingredients

Sona masoori rice - 1/2 cup

(Do not used Idli rice)

Thur dal - 1/2 cup

Salt to taste

Dry red chillies - 5

( I used Kashmiri chilies -2 and regular chilies -3)

Fennel seeds - 1/2 tsp

Cloves - 2

Cinnamon stick - a small piece

Garlic - 3

Ginger - a small piece

Diced onion - a handful

( Usually small onions are used)

Chopped curry and coriander leaves - 1 tbsp

Oil to shallow fry as needed.

images of Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai
Dharmapuri Milagai Vadai
Method

Wash rice and dal and soak it in clean water along with dry red chillies for just 10 minutes. 

Do not soak more than 10 minutes then your vadas will not turn out crisp.

Take a mixi jar add fennel seeds,cloves,cinnamon,ginger,garlic and pluse once then add the drained rice,dal,red chillies,onions and grind it to a semi coarse batter. While grinding add water in intervals.

Transfer to a bowl add salt, chopped curry and coriander leaves, mix well.

The batter should be a semi thick pouring consistency. Do not add too much water and dilute.

Heat oil in a pan when hot drop a ladle of batter in the center and shallow fry till brown on all sides.

Remove from oil and serve hot with coconut chutney.

images of Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai
Milagai Adai
Note:

a) This batter can be made even like Adai.

b) Use only raw rice for this recipe. Soaking time is important otherwise the vadas will not turn crisp.

c) To not add more water to the batter, they should be a semi thick pouring consistency batter.

d) Do not add more spices as they will dominate the dish.

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Tuesday, December 1, 2020

Potato Bajji / Aloo Bajji / Urulaikilangu Bajji / Aloo Bhajia / Bajji Recipe / Teatime Snack

images of Potato Bajji / Aloo Bajji / Urulaikilangu Bajji / Aloo Bhajia / Bajji Recipe / Teatime Snack
Potato Bajji
Ingredients for the batter

Besan - 1 cup

Rice flour - 1/2 cup 

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Ajwain - 3/4 tsp

Hing - a pinch

Cooking soda - a pinch

Water as needed

Other Ingredients

Large potato - 1

( wash and peel out the skin,pat them dry.Cut into thin circles)

Oil to deep fry as needed

Method

Take a wide bowl add the batter ingredients and mix.

Pour water little by little and mix to get a semi thick batter consistency.

Do not make the batter thin ,they must resemble  like dosa batter consistency.

Heat oil in a pan when hot dip each potato slices into the batter and coat both sides well and gently drop into the oil.

Deep fry in medium high flame till light brown and crisp on both sides.

Remove from the oil and place it on kitchen tissue for excess oil to get absorbed.

Serve hot with coconut chutney.

Thanks for visiting !


Wednesday, November 18, 2020

Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato

images of Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato
Cajun Spiced Potatoes
Ingredients for Batter

All purpose flour / Maida - 3tsp

Corn flour - 6 tsp

Salt a pinch

( add water and dilute to a semi thin batter)

Ingredients for Sauce

Mayonnaise - 3 tbsp

Kashmiri red chilly powder - 1 & 1/2 tsp

Chilly flakes - 1 tsp

Onion powder - 1 tbsp

Grated garlic - 2

( you can add garlic powder too)

Italian seasoning - 1 tsp

Lemon juice - 1 tsp

Milk as needed to dilute

Pepper powder - 1/2 tsp

Salt to taste

( I added garlic salt)

Method

Mix all above ingredients together in a bowl.If the mixture is too thick then add little milk to get a semi thick consistency.Adjust spices according to your taste.

Other ingredients

Boiled baby potatoes - 12

( cook the potatoes till tender,do not over cook till they are mashed,while still hot using a heavy spoon gently press the potatoes till the skin splits)

Chopped onion and coriander leaves for garnish

Oil to shallow fry

images of Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato
Barbeque Nation Style Cajun Potatoes
Method

Heat oil in a pan dip each pressed potato into the batter and shallow fry till crisp and light brown on both sides,remove from the oil.

Arrange all the fried potatoes on a plate pour the sauce on top till they are covered.

Garnish with chopped onion,coriander leaves and kashmiri chilly powder.

Serve immediately!

Adapted from Cooking Shocking

Thanks for visiting !

Saturday, October 10, 2020

Falafel Recipe / Chickpea Falafel Recipe / Easy Homemade Falafel Recipe

 

images of Falafel  Recipe / Chickpea Falafel  Recipe / Easy Homemade Falafel Recipe
Falafel

Yields- 25 Falafels

Ingredients

Chickpea / Chole - 1 cup

( soak the chickpea overnight in water, next day drain out the water completely and pat it dry, make sure there is no water)

Chopped fresh coriander leaves a handful

Chopped fresh parsley a handful

Garlic - 2

Lemon juice - 1 tsp

Chopped onion - a handful

All purpose flour - 2 tbsp

( this is used just for binding you can replace with bread crumbs but there will be a slight change in the outer texture)

Baking soda - 1/4 tsp

Salt to taste

Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Coriander powder - 3/4 tsp

Jeera/Cumin powder - 1 tsp

Oil to deep fry



Method

Take a food processor add all the mentioned above ingredients except the baking soda and all purpose flour.

Pulse until you get a coarse crumb texture.Do not add any water while grinding the mixture must be dry.

Transfer into a bowl and keep it fridge for 10 minutes.

Remove from fridge add the all purpose flour and baking soda mix well and divide the mixture into equal size balls.

Slightly flatten the balls,

Heat oil in a pan and deep fry in batches till golden brown,crisp and cooked on all sides.

Fill Pita pockets with Falafel,shredded lettuce,cucumber,tomato,shredded cabbage drizzled with tahini sauce or garlic sauce and serve immediately,

Note:

a) Sesame seeds can be added for the mixture if you like.

b) Bread crumbs can be added instead of all purpose flour.

c) Best served hot or warm.

d) Do not over pulse and grind the mixture to a smooth mixture.

e) Do not use canned chickpea for this recipe.

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Wednesday, October 7, 2020

Instant Ragi Rava Dhokla / Ragi Dhokla / Finger Millet Dhokla- Millets Recipes

images of Instant Ragi Rava Dhokla / Ragi Dhokla / Finger Millet Dhokla- Millets Recipes

Ingredients for the batter

Ragi flour / Finger millets flour - 1/2 cup

Semolina / rava - 1/2 cup

Curd - 1/2 cup

Water- as needed ( little less than1/2 cup)

Salt to taste

Sugar - 1/4 tsp

Grated green chillies - 1

Grated ginger - 1/4 tsp

Oil - 1 tsp

ENO Fruit salt - 3/4 tsp

Grated carrots ( optional)

( to sprinkle at the base )

Ingredients for tempering

Oil - 1 tbsp

Sesame seeds - 1 tsp

Mustard - 1/2 tsp

Chopped green chillies - 1

Curry leaves few

Hing - 1/8 tsp





Method

Grease the dhokla plates with some oil,sprinkle the grated carrots evenly and keep it aside.

Take a bowl add the above mentioned batter ingredients except ENO mix well,the batter consistency must look like a loose Idli batter.

Cover the mixture and rest it for 10 minutes.

Just before steaming mix the ENO fruit salt and pour it into the prepared dhokla plates.

Steam them for 10 minutes or till dhokla is cooked.Cool completely loosen the sides and invert onto a plate.Heat oil and temper with above ingredients.

Pour the tempering on top of the dhokla sprinkle some grated coconut and enjoy with green chutney.

Note:

This will not be that soft like the regular Dhokla,so add more ENO salt if you wan.Iam fine with the texture and enjoyed.

Thanks for visiting !

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