Fresh Mangodi ki Subzi

This recipe comes from the western state in India, Rajasthan. Mangodes are usually sundried mini dumpling made up of lentil flour. But in this recipe I prepared fresh Mangode to make this curry. It gievs more delicate taste to the curry.

Ingredients: For approx. 4 servings
To make mangode:
Yellow moong dal - 2 cups
Gram flour (besan)  - 2 tbsp
Turmeric powder - 1 pinch
Red chili powder - 1 pinch
Jeera  - 1 tsp
baking powder - 1 pinch
Cooking oil for deep frying
Salt as per taste

To make curry:
Yogurt  - 1/2 cup
Asafoetida powder - 1 pinch
Bay leaf  - 1
Cumin seeds  - 1/2 tsp
Dried red chilies - 2-3
Ginger paste  - 1/2 tbsp
Tomato puree  - 2 tbsp
Garam masala powder  - 1/2 tsp
Red chili powder  - 1 tsp
Coriander powder  - 1 tbsp
Turmeric powder  - 1/2 tsp
Cooking oil  - 2 tbsp
Salt  as per taste

Method:
To make Mangode:

• Soak green moong dal overnight. Next morning, grind moong dal using very little water.
• In a bowl combine, moong dal mix, besan , turmeric powder, red chili powder, jeera, baking powder and salt. Mix well and prepare a pakora consistency batter.
• In a pan, heat the oil for frying. Deep fry small mangode in medium hot oil using small spoon. Fry till mangode turns golden brown. Drain them on kitchen towel and keep aside.

To make curry:

• In a bowl, add yogurt, besan, turmeric powder, red chili powder, coriander powder and salt. Mix well till it becomes smooth. Keep aside.
• In a pan, heat 2 tbsp cooking oil. Add bay leaf, asafetida powder, cumin seeds, dry red chilies and sauté.
• When it crackles, add ginger paste, fried mangode, tomato puree and yogurt mixture. Add one cup of water and mix well. Let it simmer 3-4 minutes. Add garam masala powder and its ready to serve.

Garnish and Serving suggestion:
Garnish with fresh chopped cilantro and serve hot with fresh chapatis or fragrant basmati rice.

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

Raj Kachori

Kachori is one of the most common western Indian snacks. It is great on its own with tea/coffee and even tastes better as assembled chaat. It lasts for a couple of weeks if stored properly in air tight container, so it is a great anytime snack.

Ingredients:

For Raj Kachori [Approx 15 pieces]

For cover:

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:

Moong dal [Yellow split] – 1.5 cups
Saunf [Fennel seeds] – 1 tsp
Ajwain [Carom seeds] – 1 tsp
Jira [Cumin seeds] – 1 tsp
Hing [Asafoetida powder] – 2 pinch
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Amchur powder – ½ tbsp
Garam masala powder -1 tsp
Cooking oil – 2 tbsp
Salt as per taste

Method:

To make filling:

• Soak moong dal for at least 4 hours.
• Steam moong dal till its half done. Keep aside to cool. In the food processer, coarsely ground the moong dal.
• In a pan, heat cooking oil. Add cumin seeds. When it starts splattering, add hing and steamed moong dal. Also add red chili powder, turmeric powder, garam masala, amchur powder and ajwain. Mix well.
• Cook till the filling is all dry. Keep aside to cool.

To make Kachoris:

• Combine all purpose flour, butter or ghee and salt. Mix evenly. Now add little by little water to make flaky dough.
• Knead well to make it firm dough.
• Keep the dough aside for 5-10 minutes.
• 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.
• Heat cooking oil for frying the kachoris. Oil should be medium hot.
• Deep fry kachoris very slowly till it is crisp and golden on both the sides.
• Drain it on paper towel and let it cool down. Store it in an air tight container.

Note: Kachoris can have different fillings such as peas, mawa filling as dessert etc.

Serving Suggestions:

Assemble Raj 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.

Raj kachori is ready to be served.

Shahi Gutte ki Subzi

 

 

 

 

 

 

 

 

Shahi Gutte ki Subzi

Gutte ki subzi originally comes from Rajasthani cuisine. It is a mild flavored yogurt based gravy with spicy dumplings in it. It can be prepared  as simple recipe without using onion -garlic or can be made I prefer, with onion, ginger, garlic and lots of flavorful spices as  Dries fenugreek leaves [kasoori methi], Fennel seeds [Saunf] and Carom seeds [ajwain]. here, I’m sharing with you my version of Gutte ki subzi.

Ingredients: [ for 4-5 servings]

For making Gutte:

Besan [Gram flour] Regular – 1 cup
Ladu Besan [Gram flour] – 1/2 cup
Carom seeds [Ajwain] – ½ tsp
Fennel seeds [Saunf] – ½ tsp
Dried fenugreek leaves [Kasoori methi] -1 tsp
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Cooking oil – 2 tbsp
Buttermilk or Yogurt – ½ cup [for kneading]
Salt as per taste

For making gravy:

Cumin seeds- 1 tsp
Cooking oil – 2 tbsp
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Asafoetida – 1 pinch
Dried fenugreek leaves [Kasoori methi] -1 tsp OPTIONAL
Green chilies- 2
Yogurt – 1 cup
Onions – ½ medium [finely chopped]
Ginger-garlic paste- 1 tbsp
Salt as per taste

Method:

For making Gutte:

• Combine all the ingredients for making gutte in a large bowl and knead well. Dough should be little stiff not soft.
• Divide the dough into 8 parts and make thin cylindrical rolls of it.
• In a steamer, steam these long rolls for 20 minutes. Take them off the heat and let them cool. Cut them in small discs and keep aside. [If steamer is not available you can also boil them in water till they float on the water surface. Take long cylindrical strips out of water and pat them dry and cut into discs.]

For making gravy:

• In a bowl, add yogurt, ginger-garlic paste, salt, turmeric powder and a cup of water. Mix well and keep aside
• In a pan, heat oil and add cumin seeds, now add slit green chilies. Let it crackle for couple of minutes.
• Add finely chopped onions in the pan. saute for 4 minute till it becomes translucent. Now add the yogurt mixture in the pan. Mix well and let it simmer for 3 minutes on medium-low heat.
• Add kasoori methi [OPTIONAL] to the gravy and add cooked gutte to the gravy too. Add a cup of water and let it simmer for another 5 minutes .
• Gutte ki subzi is ready to serve.

Serving suggestions:

Enjoy this shahi gutte ki subzi with garma garam[hot] roti/paratha or fragrant steamed basmati rice.

Moong dal vada

Moong dal vada
Moong dal vada or Moongode is a Rajasthani dish. I make this as an appetizer or a side dish. It is a great tea-time snack. Kids like it too.

Ingredients:For Moong dal vada (6 servings)
Moong dal (yellow) – 3 cups
Onion – 1 medium [finely chopped]
Cumin seeds – 1 tsp
Asafoetida powder- 2 pinches
Freshly grounded black pepper – 1 tsp
Green chilies – 2 [finely chopped]
Cilantro – ½ cup [finely chopped]
Ginger – 1 tbsp [finely grated]
Cooking oil to fry
Salt as per taste

For Garnish/ Condiments:
Chaat Masala – 1 tsp
Tamarind Chutney –1 cup
Green Chutney – 1 cup

Method:

• Wash moong dal thoroughly and soak it in water for 6-7 hours.
• Grind soaked dal with using very little water. Add asafoetida powder, cumin seeds, black pepper and salt. Add chopped onions, ginger, cilantro and green chilies to the batter. Mix the batter for few minutes. It will incorporate some air to the batter and make it light.
• Heat cooking oil for frying the vadas.
• Take small marble size batter and fry it in the oil. Repeat till all the vadas are done. It should be golden and crispy.

Serving Suggestions:
Serve warm and crispy with a cup of tea, coffee or lemonade. Serve with green chutney and tamarind chutney.

Zaykedar Bharwan Mirch (Stuffed Indian chilies)

I was thrilled to see these gorgeous long green chilies at our local Indian store. I immediately thought about my next recipe for the blog. After a long time, I have tasted these bharwan mirch. And it was truly awesome. So how can I not share the recipe with you? Hope you enjoy it as I did.

Ingredients:
For Zaykedar Bharwan Mirch [6 servings]
Green long Mirch [chilies] – 4 big ones
Potatoes – 2 medium size
Besan (Bengal gram flour) – ½ cup
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp

Dry Spices:
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder(dried mango powder) – ½ tbsp
Kitchen King masala – 1 tsp
Salt as per taste

Method:

•  Wash and dry green mirch. Make a slit lengthwise in the mirch and remove all the seeds.
•  Boil and peel potatoes and keep aside.
•  In a pan heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add boiled potatoes and mash it. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes.
• Add one spoon at a time besan to the potatoes and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly.
• Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix well and cook for a minute. Stuffing is ready.
•  Take the stuffing off the flame and cool it down.
•  Preheat oven at 375 degrees for bake.
• With the help of dry spoon fill up the mirch with stuffing. Arrange stuffed mirch in an oven proof shallow pan, drizzle 1 tbsp vegetable oil and bake it in the oven for 15 minutes. Keep checking few times.

Once done, enjoy with fresh roti or paratha.

Besan wali Aloo – Bhindi (Crunchy Okra)

If you are in a mood of cooking Bhindi (Okra) differently, without using onion-garlic, probably this is the recipe for you. It is also known as Rajasthani style Bhindi. Besan gives a crunch to the dish.
Ingredients:
For Besanwali Aloo-Bhindi [4 servings]

Bhindi (Okra) whole – 1lbs fresh or frozen
Potatoes – 2 (peel and cut long slices)
Besan (Bengal gram flour) – ½ cup
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp

Dry Spices:

Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder(dried mango powder) – ½ tbsp
Kitchen King masala – 1 tsp
Salt as per taste

Method:

• Wash fresh Bhindi in plenty of running water and dry it thoroughly with the kitchen towel. If using frozen, thaw the frozen bhindi in microwave for 3 minutes. Cut the tops and tails and slice lengthwise in half.
• In a pan, heat 2 tbsp oil. Add sliced bhindi and shallow fry it till it turns half green and half golden brown. Keep fried bhindi aside.
• In the same pan heat 2 tbsp oil again. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add sliced potatoes. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 5 minutes.
• Add fried bhindi to sautéed potatoes. Add one spoon at a time besan to the bhindi and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly. 
• Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix carefully without mashing bhindi or potatoes.

Enjoy hot with fresh roti or paratha.

Dal Baati (Baked dumplings with Lentils)

Dal Baati (Baked dumplings with Lentils)

Dal baati is a Rajasthani specialty. If the dumplings are directly baked they are called Baati, if they are boiled first it’s called Bafla. I like to cook Bafla more often. So I would like to share the recipe with you.
I have seen my mom cooking this dish since my childhood and now at my in-laws, my sister-in-law does the same fantastic job. Thanks Mummy and Rina didi for inspiring me.

Ingredients:

For Tadka dal: [for 6 servings]

Toovar dal (split yellow pigeon peas) – ½ cup
Moong dal (split yellow moong beans) – ½ cup
Chana dal (split yellow garbanzo beans) – ½ cup
Tomato – 1 finely chopped
Turmeric powder -1/2 tsp
Salt as per taste

For Tadka (Frying the dal)

Cumin seeds -1 tsp
Mustard seeds- 1 tsp
Asafoetida powder -1/2 tsp
Onion -1 (medium) finely chopped
Ginger – 1 tbsp finely chopped
Garlic – 1 tbsp finely chopped
Green chili -1 tsp (finely chopped) [Optional]
Red chili powder – 1 tsp
Garam masala powder – ½ tsp
Cooking oil – 1 tbsp
Butter/Ghee -1tbsp
Cilantro – 2 tbsp finely chopped (for garnish)
Lime juice – 1 tsp

Method: (For Dal)

• Wash toovar dal, moong dal and chana dal and soak them for 30 minutes.
• Add soaked dals, turmeric powder, salt, tomatoes and 3 cups of water in the pressure cooker till it’s done.
• For tadka, heat oil and butter in a frying pan. Add cumin seeds, mustard seeds and asafoetida. Let it crackle.
• Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
• Add red chili powder and garam masala powder to the tadka and immediately pour it over the cooked dal.

Garnish:

Garnish the tadka dal with freshly chopped cilantro and some lime juice.

Ingredients:

For Baati (Bafla): Dumplings: [for 6 servings]

Wheat flour or roti atta- 3 cups
Semolina or fine rava – 1 cup
Yoghurt – 1 cup
Salt- 1 tsp
Ajwain – ½ tsp
Turmeric powder -1/4 tsp

Method for Baati (Bafla):

• Preheat oven at 375 F.
• Make dough using some water and all the above ingredients. Dough should be firm but even.
• Divide the dough in 12 equal parts and make the balls. Press in the middle very lightly of each ball with your thumb.
• In a large vessel, boil the water. Add the bafla balls in the boiling water. Let it boil for 15 minutes. Drain the boiled bafla and place it on the lightly greased tray.
• Place the tray in the preheated oven for 20 minutes.
• After 20 minutes, Turn over the bafla and cook for 15 minutes till it’s done thoroughly.
• Take them out of the oven and dip them evenly in melted butter or ghee and remove immediately.
• Put the bafla in covered container till served.

Serve with hot dal, Green chutney, namkeen, salad, Aloo subzi and churma.