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.

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.