Moong dal Cheela: Savory crepe for breakfast

Moong dal (yellow split lentil) is very healthy and easy to digest. It can be used to make these simple crepes with onions and green chilies. Enjoy these crepes for breakfast or evening snack.

Ingredients:
Approx. 4 servings

• Moong dal (yellow split lentil) - 2 cups
• Ginger - 1 inch piece grated
• Green chili - 1 finely chopped
• Cumin seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Fresh Cilantro - 2 tbsp finely chopped
• Salt as per taste
• Cooking oil for pan frying

Method:

1. Wash and soak moong dal in water for around 4 hours.
2. Grind the dal, green chili and ginger to a smooth paste. Add little water if required.
3. In a large bowl, add batter, chopped cilantro, turmeric powder, salt and cumin seeds.
4. Add little water to make the batter of a thick pouring consistency. Mix well.
5. Heat a tawa (griddle) or a non-stick pan. Apply ½ tbsp oil to it.
6. On medium heat, pour a ladle full of batter and spread it in a circle, moving from the center to the outer edges like making dosa or any pancake.
7. Pour a teaspoon of oil along the sides, and let it cook on medium heat. Flip and let it cook on each side till it becomes golden brown.
8. Repeat the above process with the remaining batter.

Serve hot with Green cilantro chutney or ketchup.

Seven Layer Bean Dip

This Mexican dip is a party favorite. It can be prepared in advance and refrigerated. It should be served at room temperature. You can add any ingredients of your choice but below is the list of most preferred ingredients in a seven layer dip.

Ingredients:
Approx. 6 servings

• Re-fried beans - 1 can (16 oz)
• Taco seasoning mix - 1 (1 ounce) packet
• Sour cream - 1 (16 ounce) container
• Guacamole - 1 cup (homemade or store bought)
• Salsa - 1 cup
• Tomato - 1 large chopped
• Green bell pepper -1 chopped
• Green onions - 1 bunch chopped
• Sliced black olives - 1 (6 ounce) can, drained
• Shredded Mexican cheese - 2 cups

Method:

1. In a medium bowl, blend the taco seasoning mix and re-fried beans. Spread the mixture onto a large rectangle glass container.
2. Spread sour cream over the re-fried beans.
3. Top the layers with guacamole and salsa.
4. Now add layers of tomato, green bell pepper, half green onions and top with Mexican cheese.
5. Garnish with sliced black olives and remaining green onions.

Serve at room temperature. Enjoy with your favorite tortilla chips.

Durga Ashtami/ Navmi Special: Indian Thali

Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.

I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.

Link for Aata Halwa or Pudding recipe:
http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html

Link for Kala Chana recipe:
http://shvetahora.wordpress.com/2009/02/12/protein-packed-punjabi-kala-chana-black-chickpeas/

Note: But for this special festival navratri menu, avoid using onions and garlic in the food.

Link for Khaman-Dhokla recipe:
http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html

Link for Shahi Kheer recipe:
http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/

Shakarpara: A sweet treat

Shakarpara means sugar treats. These are small diamond shaped sweets usually made during Diwali or other festivals. These sweets can be stored in air tight containers for 3-4 weeks.

Ingredients:
Approx. 12 servings

• Wheat flour - 1 cup
• All purpose flour (Maida) - 1/2 cup
• Ghee or butter  - 1/2 cup
• Sugar - 1 cup
• Milk  - 1/4 cup
• Cooking oil for frying

Method:

1. In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.
2. Ina sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil till the sugar dissolves completely. Take it off the heat and let it cool.
3. Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.
4. Let the dough rest for 5 minutes.
5. Heat the oil in a pan for frying on medium heat.
6. Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.
7. Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.
8. Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.
9. Drain them on the kitchen towel and cool them completely.
10. Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.

Enjoy these sweet treats with a cup of coffee or masala tea.

Chana dal vada : A crunchy snack for soggy weather

Happy Indian Republic Day!

Saare jahan se achcha Hindusitan hamara.......

Chana dal vada is a perfect snack for rainy, soggy weather. Enjoy these crunchy fritters with the chutney of your choice and a hot cup of tea.

Ingredients:
Approx. 6 servings

• Yellow chana dal  - 2 cups
• Onion - 1/2 cup finely chopped
• Ginger garlic paste - 1/2 tbsp
• Green chilies - 2 finely chopped
• Fresh cilantro leaves - 2 tbsp finely chopped
• Cumin seeds - 1 tsp
• Salt as per taste
• Vegetable oil for frying

Method:

1. Soak chana dal 4-5 hours in plenty of water.
2. Drain the water. Keep 1/4 cup soaked dal aside. Grind remaining dal without adding water.
3. In a large bowl, add the above dals, onions, ginger-garlic paste, cilantro leaves, green chilies, cumin seeds and salt. Mix well.
4. Heat oil in a pan for frying vadas.
5. Take 1 tbsp of the above batter in the palm of your hand, flatten them a bit and carefully fry them in medium hot oil till they turn golden brown in color.
6. Drain vadas on the kitchen towel.

Enjoy these garma garam vadas with the chutneys of your choice.

Diwali Special: Namkeen poha chivda (Crunchy snack)

Namkeen Poha Chivda: Crunchy Snack
A simple and crunchy Diwali snack.

Ingredients :
Thin Poha (flattened rice) - 2 cups
Peanuts - 1/2 cup
Dalia (roasted chana dal) – 1/2 cup
Cashews  - 1/2 cup
Golden raisins  - 1/4 cup [OPTIONAL]
Garlic cloves - 4 minced
Curry Leaves – 15
Asafoetida (hing) – 2 pinch
Green chilies - 2 finely chopped
Dried coconut flakes – 1/4 cup
Mustard seeds – 1 tsp
Turmeric powder - 1 tsp
Sugar fine – 2 tbsp
Salt as per taste
Oil for tempering - 2 tbsp

Method:

• In a microwavable plate, dry roast half poha in microwave for 2 minutes on high. Repeat the same for other half. Keep aside.
• In a pan, heat oil. Now add mustard seeds, when it starts splattering, add minced garlic. Saute for 2 minutes.
• Add asafoetida powder, green chilies, peanuts, dalia, cashews, raisins, coconut flakes and curry leaves. Saute for few minutes.
• Now add turmeric powder and mix well. Also add roasted poha to the pan, mix well.
• Finally add salt and sugar and keep mixing gently. Take it off the heat or it will burn.
• Cool the mixture completely and store it in airtight container. It can be stored for a couple of weeks if kept airtight.

Enjoy this crunchy snack with Masala tea or Kesariya chai.

Khandvi: A Gujarati delight

Khandvi is a very delicate Gujarati snack. It takes little patience and practice to make these beautiful rolls. But it’s worth trying.

For Khandvi batter:
Besan (Gram flour) – 1 cup
Yogurt – 1 cup
Water – 1/2 cup
Green chili paste – 1 tsp
Ginger paste – 1 tsp
Lemon juice – 1 tbsp
Asafetida powder (Hing) – 1 pinch
Turmeric powder – 1 pinch
Salt as per taste

For Tempering:
Mustard seeds (rai) – 1 tsp
Curry leaves – 5
Green chilies – 2 chopped
Fresh cilantro – 1 tbsp finely chopped
Fresh grated coconut – 2 tbsp
Cooking oil - 2 tbsp

Method:

1. In a large bowl, add sieved besan, ginger paste, green chili paste, turmeric powder, asafetida powder and salt. Now add yogurt and water to it. Mix thoroughly. There must be no lumps and batter should be smooth.
2. In a thick bottom pan, cook this batter, stirring continuously. It starts to thicken. Keep stirring for approx. 5 minutes or till done.
3. Now keep the back of two steel thalis or any other large smooth area ready.
4. Take some batter on the back of each of these thalis and quickly spread them in very thin layer.
5. Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes.
6. Roll each stripe gently and arrange these rolls neatly in a serving dish.
7. For tempering, heat oil in a pan and add mustard seeds. When mustard starts splattering, add curry leaves and chopped green chilies. Sauté for a minute and pour it evenly on the rolled Khandvi.

Garnish and serving suggestions:
Garnish Khandvi with fresh grated coconut and fresh chopped cilantro. Serve immediately.

Mutter ki Kachori (Green peas stuffed snack)

Happy Independence Day!

Mutter ki Kachori (Green peas stuffed snack)

Kachori is one of the most common western Indian snacks. This recipe has green peas as main ingredient for filling. It is great on its own with tea/coffee and even tastes better as assembled chaat.

Ingredients:
For Kachori shell:

• All purpose flour (Maida) - 2 cups
• Melted butter or ghee - 2 tbsp
• Water (enough to make firm dough)
• Cooking oil to fry
• Salt as per taste

For Filling:

• Green peas - 3 cups (fresh or frozen)
• Ginger garlic paste - 2 tbsp
• Green chilies - 2
• Shredded coconut (fresh or dry) - 1/2 cup
• Cumin Seeds (Jira) - 2 tsp
• Garam masala - 1 tsp
• Amchur powder - 2 tsp
• Salt as per taste
• Cooking oil - 1 tbsp

Method:
To prepare filling:

1. In the microwave, cook green peas with very little water for 6 minutes, keeping it covered.
2. In the food processor, grind these green peas coarsely with green chilies.
3. In a pan, heat cooking oil. Add cumin seeds. When it starts splattering add ginger garlic paste to it. Sauté for 2-3 minutes.
4. Now add green peas mixture and shredded coconut to it. Mix well. On medium low heat let it sit for 10-15 minutes. For fresh coconut it takes longer.
5. Once the mixture is all dried up, add amchur powder, garam masala and salt. Mix well.
6. Take it off the heat and let it cool completely before filling in the kachories.

To make Kachoris:

1. Combine all purpose flour, butter or ghee and salt. Mix evenly. Now add little by little water to make flaky dough.
2. Knead well to make it firm dough.
3. Keep the dough aside for 5-10 minutes.
4. Take small ball size dough. Roll it into small circles. Place 1 tbsp of prepared filling in the centre and bring the edges together. Make an even ball; flatten it a bit by pressing your thumb in the center gently.
5. Heat cooking oil for frying the Kachoris. Oil should be medium hot.
6. Deep fry kachoris very slowly till it is crisp and golden on both the sides.
7. Drain it on paper towel and let it cool down. Store it in an air tight container.

Serving Suggestions:
Assemble Mutter ki kachori as chaat. Place 2 kachoris on a serving plate. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.
Mutter ki kachori is ready to be served.

Indian flag image source: http://perfecthdwallpapers.blogspot.com/2011/08/indian-flag-wallpapers.html

Healthy Snack: Steamed Doodhi Muthia

Healthy Snack: Steamed Doodhi Muthia

I always loved Gujarati cuisine for the variety it brings to everyday snack. Muthias are steamed and tempered bites made of a variety of flours and vegetables. I have adapted this recipe from Tarla dalal’s cookbook and every time it comes out perfect. Enjoy this healthy snack with your favorite chutney and a cup of masala tea.

Ingredients:
Servings: 4 Approx.

For the muthias:
Bottle guard (Lauki /doodhi) – 1 medium
Whole wheat flour – 1 cup
Semolina (rava) - 3/4 cup
Bengal gram flour (Besan) - 1/2 cup
Ginger-green chili paste - 2 tbsp
Turmeric powder (haldi) - 1/2 tsp
Garam masala - 1/2 tsp
Cumin seeds (jeera) - 1/2 tsp
Fennel seeds (saunf) - 1/2 tsp
Asafoetida (hing)- 1/2 tsp
Lemon juice - 1 1/2 tbsp
Sugar - 2 tbsp
Chopped cilantro - 3 tbsp
Baking soda - 1/2 tsp
Cooking oil- 2 tbsp
Salt as per taste

For the tempering:
Mustard seeds ( rai / sarson) - 2 tsp
Sesame seeds (til) - 1 tbsp
Asafoetida (hing) - 1/2 tsp
Cooking oil - 2 tbsp

For garnish:
Chopped cilantro - 2 tbsp
Fresh grated coconut - 2 tbsp (Optional)

Method:
For Muthias:

• Peel and grate lauki or doodhi. Squeeze the excess water from it. Strain the water out of the grated doodhi. Keep the liquid aside for later use.
• Combine all the ingredients for the muthia in a bowl and knead soft dough adding the strained vegetable liquid if needed.
• Oil your palms and divide the dough into 4 parts and roll out into cylindrical shapes approx. 1.5 inch diameter.
• Steam them for 25 to 30 minutes till done. To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.
• Cool and cut into 1/2 inch thick slices and keep aside.

Tempering and Garnish:

• Heat oil in a shallow pan and add the mustard seeds. When it starts crackling, add the sesame seeds and asafetida.
• Add the sliced muthia and stir for 5 to 10 minutes till they become golden brown.
• Garnish with freshly chopped cilantro and grated fresh coconut.
• Serve hot with tangy green chutney.

Paneer Kathi Roll

Paneer kathi roll is chapatti roll filled with spicy paneer filling and green chutney. Kathi rolls are great for lunch boxes or picnics. The filling can be altered according to your choice of vegetables. Enjoy this easy and versatile recipe.

Ingredients:
For Kathi roll : Approx. 4 servings

For Spicy Paneer filling:
Indian cottage cheese (paneer)  - 1/2 lbs or 200 gms
Sweet onion – 1 cup thickly sliced
Green bell pepper - 1 cut in thick slices
Tomato ketchup – 3 tbsp
Cumin seeds (Jira) – 1 tsp
Red chili powder - 1 tsp
Ginger - garlic paste - 1 tsp
Chaat masala - 1/2 tsp
Cooking oil – 1 tbsp
Salt as per taste

For Chapattis/ Rotis:
Whole wheat flour (atta) - 1 cup
Water – 3/4 cup
Salt to taste
Green Chutney – 1 cup

Method:

• For Filling: Cut paneer in long sticks and soak them in medium hot water for 5 minutes.
• Heat oil in a pan. Add cumin seeds, when it starts crackling add sliced onions. Stir fry on high heat for a couple of minutes. Add ginger, garlic paste and green bell pepper and stir fry for couple of more minutes. Add paneer.
• Finally add tomato ketchup, chaat masala, red chili powder and salt. Mix well and keep aside.
• For chapattis or rotis: In a bowl or food processor combine wheat flour and water and knead into soft dough. Divide the dough into eight equal portions. Roll out each portion into a thin chapatti or roti.
• Heat shallow pan or tawa and cook each chapatti lightly on both sides. Set aside.
• Apply green chutney on one side of the chapatti, put some filling in the center and roll up tightly.
• Warm these rolls on the tawa or pan just before you are ready to serve. Cut each roll diagonally and serve.

Serving suggestion:
Wrap these rolls in aluminum foil and enjoy these warm kathi rolls with hot and sweet mango chutney.

Note: Fresh tortillas can be used in place of chapatties/rotis.

Chaat Special: Sev puri dahi puri (SPDP)

Chaat is the common term used for mouth watering street food in India. It has many varieties as gol guppe or pani puri, sev puri, dahi puri, chole tikki, papdi chaat, bhel puri. All of them has common mint-cilantro (green chutney) and tamarind (sweet imli) chutney. If you have all the ingredients, these chaats can be prepared in jiffy. I always keep green chutney and tamarind chutney ready in my refrigerator so preparing chaat is very easy.

The recipe here is for Sev puri dahi puri also called as SPDP, in Pune, India. I'm using store bought pani puri shells. They are as good as home made ones; sometimes even better:). These shells are versatiel, can be used with pani to eat as golguppe/ pani puri  or can be prepared as sev puri dahi puri. The same recipe is also called sev batata puri beacuer the pani puri shells are filled with boiled potatoes. Enjoy this lip smacking snack.

Ingredients:
For Sev puri dahi puri: Approx. 4 servings

• Plain Golguppe (pani puri shells) – 24
• Fine namkee sev– 2 cups
• Potatoes boiled – 2
• Sweet onion – 1 finely chopped
• Fresh cilantro – 1/2 cup finely chopped
• Tamarind chutney – 3/4 cup

Link for Tamarind Chutney:
http://shvetasrecipes.blogspot.com/2011/06/sweet-tamarind-chutney-imli-chutney.html

• Green chutney – 1/2 cup [OPTIONAL]

Link for Green Chutney:
http://shvetasrecipes.blogspot.com/2010/03/mint-cilantro-chutney-green-chutney.html

• Yogurt (dahi) -1 cup (add some salt and sugar)
• Chaat Masala – 1 tbsp
• Red chili powder – 1 tsp
• Salt as per taste

Method:

1. Boil and peel potatoes. In a bowl, mash these potatoes roughly and add chaat masala and salt. Mix and keep aside.
2. Finely cut sweet onions and fresh cilantro, keep aside.
3. Prepare tamarind chutney and green chutney as directed.  Keep aside.
4. In a bowl, take yogurt; add some sugar and salt. Mix well. Keep aside.
5. Now for final chaat assembly; first take puffed plain golguppe or Pani Puri and make a small hole in each of them. Fill each puri with boiled potatoes.
6. Keep 6 Pani Puris in each plate. Add a ladle full of smooth yogurt mix on these puris.
7. Now add a tsp tamarind chutney and green chutney on each puri.
8. Top it off with chopped onions and fine namkeen sev.
9. Finally garnish with fresh chopped cilantro, chaat masala, red chili powder and salt.

Enjoy this mouth watering chaat as soon as assembled, or it will get soggy.

Navratri Special:Falahari Sabudana Khichadi

Ingredients:
For Sabudana Khichadi [4 servings]

• Sabudana (Tapioca or Sago pearls) – 1.5 cups
• Potato – 1
• Roasted peanuts – 1/2 cup
• Green chili – 1 Finely chopped
• Cilantro – ¼ cup
• Lime juice – 2 tbsp
• Sugar – 1.5 tbsp
• Cumin – 1 tsp
• Turmeric – 1 tsp
• Red chili powder – ½ tsp
• Cooking oil - 1 tbsp
• Salt to taste

Method:

1.  Soak sabudana in just enough water to cover it. Let it stand overnight. In the morning, the sabudana looks nice and fluffy.
2. Boil, peel and cut potato in small cubes. Finely chop green chilies and cilantro and keep aside.
3. Coarsely grind roasted peanuts and keep aside.
4. In a bowl mix, Sabudana with roasted and crushed peanuts.
5. Heat 1 tbsp cooking oil in a shallow pan. Add cumin seeds; let it crackle for 1 minute. Add asafoetida powder and turmeric powder. Add chopped green chilies to it.
6. Add the sabudana mixture to the pan. Now add boiled potato cubes to it. Mix well. Keep the heat medium and stir occasionally. Add red chili powder, salt, sugar and lime juice to it. Cook for few more seconds. Do not add water to the khichadi at any point. It will make it lumpy.
7. Sabudana khichadi is ready to be served.

Garnish:
Garnish sabudana khichadi with freshly chopped cilantro and some fresh lime juice.

Note: Always try making sabudana kichadi in shallow pan. It prevents khichadi from sticking or getting lumpy.

Strawberry Yogurt Parfait

Serving healthy breakfast isn’t that hard. This easy recipe calls for what you mostly have in your refrigerator and pantry. And yes it requires no cooking skills.

Ingredients:
Approx. 4 servings

• Organic vanilla yogurt – 2 cups
• Fresh strawberries – 10
• Walnut & Pecans –  1/2 cup
• Kashi Go Lean Crunch Cereal – 2 cups [Or any cereal of your choice]

Method:

1. Lightly toast walnuts and pecans in a pan. Crush them in small bites. Keep aside. Cut strawberries in quarters and keep aside.
2. Take four tall glasses to serve parfaits. Layer each glass with 2 tbsp of vanilla yogurt. Now add 4-5 strawberry pieces, add 2 tbsp of cereal and 1 tbsp of nuts.
3. Repeat the same sequence, yogurt, strawberry, cereal and nuts in all four glasses. Garnish with strawberries.
4. Serve immediately or for later use, cover these glasses with cellophane wrap and refrigerate.

Enjoy as a yummy and healthy breakfast.

Namak pare: Holi Special

Namak Pare (Savory snacks)
These snacks are mostly prepared during festivals. But being such an easy recipe it can be enjoyed any time. Namak pare brings back lots of childhood memories. In our house hold, we enjoyed them year round. Thanks mom for such a wonderful snack!

Ingredients for Namak pare:

• All purpose flour (Maida) – 1.5 cups
• Semolina (Sooji) - 1/2 cup
• Carom seeds (Ajwain) - 1 tsp
• Yogurt  - 1/4 cup
• Butter/ Oil  - 2 tbsp
• Salt as per taste
• Cooking oil for frying
• Water to knead dough – 1/4 cup

Method:

1. In a large bowl, add all purpose flour and semolina.
2. Now add carom seeds, yogurt, 2 tbsp butter or oil and salt.
3. Knead it into a little stiff dough using very little water. Keep aside for 15 minutes.
4. Now divide the dough in 6 parts. Roll each part into a ball and keep aside.
5. With the help of rolling pin roll each ball into 10 inch diameter circles.
6. Cut these circles into thin strips and cut them again into 2-3 inch length.
7. Deep fry these pieces till light golden in medium hot oil.
8. Drain them on kitchen towel and let them cool completely.
9. Store these snacks in air tight containers for longer shelf life.

Enjoy Namak Pare with a cup of tea or your favorite drink anytime of the day.

Hara bhara seekh kebab

“Seekh” means skewers and “kebab” means patties, so seekh kebab is patties on the skewers. Usually kebabs are associated with non vegetarian food category. But these crispy flavorful seekh kebabs are made from vegetables and chana (gram).

Ingredients:
Approx. 10 seekh kebabs

• Green chana (gram) (fresh or frozen) - 1 cup
• Green peas (fresh or frozen) – 1 cup
• Carrot – 1
• Potato – 2 medium
• Roasted chana dal (dalia) – 1/2 cup
• Chaat masala – 1 tsp
• Garam masala – 1 tsp
• Amchur powder – 1/2 tsp
• Ginger garlic paste – 1/2 tbsp
• Red chili powder – 1 tsp
• Roasted cumin powder - 1 tsp
• Cooking oil – 2 tbsp
• Salt as per taste
• Bamboo skewers - 10

Method:

1. Grind roasted chana dal and keep aside.
2. In a pressure cooker, cook green chana, green peas, carrot and potatoes.
3. In a bowl, add cooked green chana, green peas, boiled and peeled potatoes and cooked carrot. Mash them well together and keep aside.
4. In a pan, heat  1 tbsp oil and add ginger garlic paste and sauté for 2-3 minutes. Now add mashed vegetable mixture, all the dry spices and salt. Mix well. Sauté for 3-4 minutes and take it off the heat.
5. Take the mix in a large bowl and gradually mix roasted chana dal powder to it. Make it into dough like consistency.
6. Take a lemon size mixture in your hand and place skewer in it. Now gently but firmly spread the mix evenly on the skewer.
7. In a wide shallow pan, add little oil and place these kebabs in single layer on medium heat. Let it become golden brown and crisp on one side and then turn them on the other side.
8. When kebabs are evenly golden brown and crisp, it is ready to serve.

Enjoy these seekh kebabs with green chutney or tangy tomato chutney as an appetizer or evening snack.

Ragda Patties (Potato cutlets and dry peas curry)

Ingredients : (For approx. 4 servings)
For Patties:
Potatoes  - 4 (boiled)
Bread slices – 4
Red chili powder – 1 tsp
Roasted cumin powder – 1 tsp
Cooking oil for shallow frying
Salt as per taste

For Ragda:
Dried whole peas - 1 cup
Onion – ½ cup finely chopped
Ginger – 1 tsp minced
Garlic – 1 tsp minced
Tamarind paste – 1 tbsp
Jaggery – 1 tbsp powdered
Cooking oil – 1 tbsp

Dry Spices for Ragda:
Jira (Cumin seeds) – 1 tsp
Hing (Asafoetida powder) – 2 pinch
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Amchur powder (dry mango)– ½ tbsp
Garam masala powder -1 tsp
Salt as per taste

Method: To make Ragda

• Soak the dried peas overnight or for at least 6 hours. Pressure cook the peas till done.
• Heat oil in a deep pan, Add cumin seeds and Asafetida powder. When it starts crackling, add onions. Sauté onions for a few minutes. Add the ginger-garlic paste and sauté for 3-4 minutes.
• Now add all the dry spices. Sauté for 2 minutes.
• Now add boiled peas, tamarind paste and jaggery. Mix well. Add 2 cups of water and let it simmer for 15 minutes on low-medium heat. Mix well and ragda is done.

To make Patties:

• Boil and peel potatoes. Grate potatoes for smooth texture. Keep aside.
• Take the brown edges off the bread slices. Now dip the bread slices in warm water, aand then squeeze out excess water.
• Add these bread slices to the potatoes. Also add red chili powder, roasted cumin powder and salt. Mix well and form a smooth dough if it.
• Make 8 equal portions of the dough. Take each portion in your palm make a tennis ball sized ball. Now flatten it to make tikki or patties. Patties can be round or oval shaped. Smooth out the edges of the patties and keep aside. [Apply little oil on your palms to avoid patties sticking on your hand].
• Heat griddle or pan, add 1 tbsp oil and shallow fry the patties golden brown on both the sides. Keep the heat medium high. Drain them on kitchen towel and keep aside.

Garnish and Serving Suggestions:
Place 2 patties on a serving plate. Pour 1-2 ladles full of ragda. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.
Yummy Ragda -Patties is ready to eat.

Rava Laddoo [Semolina dessert]

Ingredients: [For Approx.30 laddoos]
Fine Rava/Sooji – 2 cups
Butter/ Ghee – 1/2 cup
Shredded Dry Coconut – 1.5 cups
Sugar – 1.5 cups
Evaporated Milk – 1 can
Cardamom Powder – 1 tsp
Saffron – 1 pinch
Golden raisins – ¼ cup
Cashew/Almond– ½ cup

Method:

• In a pan, heat 2 tbsp butter/ghee. Lightly roast raisins, almonds and cashews. Drain on kitchen towel. Coarsely chop nuts and keep aside.
• In the same pan, add the remaining butter/ghee on medium heat. Add rava/sooji and fry until you get the nice roasted rava aroma.
• Add shredded coconut and sugar and mix well on low heat for a minute.
• Now add raisins, nuts, cardamom powder and Saffron. Mix well.
• Add evaporated milk and turn off the stove. Keep mixing for few minutes until the evaporated milk is well incorporated.
• Pour the mixture in a bowl or thali. Let it cool till its managable. Do not cool completely.
• Take small amount of the mixture in your palm and make lemon size balls.

Hariyali Bhel Puri[Mumbai style street food/ Chaat]

Bhel puri or Bhel is a very common Western Indian Street food. This bhel is named Hariyali bhel as it calls for more Green Mint-cilantro chutney than the sweet tamarind chutney. Also it has abundant fresh cilantro for great flavor.

Ingredients:
For Hariyali bhel puri [6 servings]

Dry Ingredients:
Puffed rice – 2 cups
Papdi – ½ cup crushed [home made or store bought]
Ratlami sev – ½ cup
Namkeen mixture – ½ cup
Nylon sev – ½ cup

Wet Ingredients:
Boiled potatoes – 2 cups chopped
Sweet Onions -1 cup finely chopped
Tomatoes -  1cup finely chopped
Cucumber - 1cup finely chopped
Cilantro -1/2 cup finely chopped
Raw mango – ¼ cup finely chopped [if available]
Green Chutney – 3/4 cup
Sweet tamarind chutney -1/4 cup

Spices:
Chaat Masala* – 1 tsp
Red chili powder – ¼ tsp
Salt as per taste

Method:
Green Chutney : Pls. follow the link for Green chutney recipe.
http://shvetasrecipes.blogspot.com/2010/03/mint-cilantro-chutney-green-chutney.html
Tamarind chutney : Pls. follow the link for Tamarind chutney recipe.
Papdi : Pls. follow the link for papdi recipe.
http://shvetasrecipes.blogspot.com/2010/03/namkeen-papdi-for-papdi-chaat.html


For preparing Hariyali bhel puri:

• In a large bowl, add all the dry ingredients. Mix well.
• Now add all the wet ingredients and spices. Mix well. Garnish with chopped cilantro and Nylon sev.
• Serve immediately or it will get soggy.

Enjoy this quick recipe as your evening snack.

*Chaat Masala, Nylon sev, Ratlami sev, Papdi and Namkeem mixture is easily available at all Indian grocery stores.

Diwali Special: Besan Ladoo

HAPPY DIWALI! 

Besan Ladoo
Festivities are in the air. Besan Ladoo is one of the most popular sweet in India. It needs few ingredients and is very simple to make. Enjoy these homemade ladoos this Diwali.

Ingredients:

For Besan Ladoo (20 pieces approx.)

Ladu besan (gram flour) flour – 2.5 cups
Ghee – 1.5 cup
Powdered sugar – 1.5 cup
Cardamom powder – 2 tsp
Almonds – ½ cup
Cashews – ½ cup

Method:

• Crush almonds and cashews in the food processor and keep aside.
• In a heavy bottom pan heat ghee. Now add besan and mix well.
• Keep stirring the mixture for approx. 20 minutes till the mixture turns golden and gives roasted aroma.
• Pour the mixture in a thali. Now add cardamom powder, almonds, cashews and powdered sugar. Mix evenly.
• Let it cool a bit and then start making lemon size balls (Ladoos) of the above mixture.
• Garnish with halved cashews and enjoy.

Veg Kothe : An Indo-Chinese delight

Veg Kothe is a new Indo-Chinese appetizer/snack dish. I personally savored Veg Kothe at a wedding reception in India recently. I, then, went to the chef to know the details of this tangy spicy delight. The chef was kind enough to give me the detailed recipe, with all the ingredients and method, the very next day. The recipe is accurate, as I tried making Veg Kothe in my kitchen few times and each time it comes out perfect. So for this recipe the credit goes to;

Mr. Bansilalji Chaudhary
Master Chef, Hotel Rhythm Palace
Ratlam (MP) India

Ingredients:
For Veg Kothe: [6 servings approx.]
Cauliflower (Gobhi) - 1 cup very small pieces
Mushroom - 1/2 cup finely chopped
Green bell pepper - 1/2 cup finely chopped
Cabbage - 1/2cup finely chopped
Onions - 2 cups finely chopped
Ginger - 1.5 tbsp finely chopped
Garlic - 1.5 tbsp finely chopped
Green spring onions - 1 bunch chopped
Fresh green chilies - 2 minced
Fresh cilantro -2 tbsp fine chopped (for garnish)
Maida (All purpose flour) - 1 cup
Baking powder- 1 tsp
Tomato ketchup -2 tbsp
Honey - 1 tbsp
Lemon juice - 2 tbsp freshly squeezed
Black pepper - 1 tsp freshly ground
Orange food color - 1 pinch
Cooking oil for frying
Salt as per taste

Method:

• Cut cauliflower, cabbage, green bell pepper, mushrooms accordingly. Keep aside.
• In a bowl, add maida, salt, baking powder, all the above chopped vegetables and 1 cup chopped onions. Now add water to make a thick batter. Mix well.
• In a pan heat cooking oil to fry. Make fritters of this batter, deep fry till they turn light golden. Drain on a kitchen towel and keep aside.
• In another pan heat 2 tbsp cooking oil. Add remaining chopped onions, ginger, garlic and green chilies. Sauté till it turns golden brown. Now add tomato ketchup, honey,  salt, lemon juice, freshly grounded black pepper powder and orange food color. Mix well and it’s ready to serve.

Garnish:
Garnish Veg Kothe with freshly chopped green spring onions and chopped cilantro. Enjoy as an appetizer or anytime snack.