Wednesday, 27 January 2016

Samosa from Kawan Paratha

Samosas are yummy snacks/appetizers to have but often not considered a regular option to prepare at home mainly because of efforts required. If you ever thought about preparing it but gave up thinking its tough then here is a relatively easy way. The trick is, use ready made frozen parathas (ex: Kawan is one of the known brand here in US) as your outer samosa layer. So all you need is prepare the stuffing. Thaw the frozen parathas for few mins, cut them into half or quarter pieces based on your intended somosa size, fill the stuffs and you are ready for baking or you can deep fry it too. 














So here is the recipe.. Hope you like the recipe.

Ingredients:
2-3 potatoes boiled
1 carrot chopped
green peas a handful
1 tblsp gingergarlic crushed
1/4cup chopped onion
2-3 green chillies chopped
fresh curry leaves 
red chilli powder 1tsp
cumin-coriander powder 1tsp
roasted fennel seeds powder a pinch
garam masala 1 tsp
turmeric powder-a pinch
amchur powder as per your taste
oil 2 tblsp
1tsp cumin-mustard seeds
salt to taste
chopped coriander leaves
Frozen khawan parathas (4-5)

method:

Microwave carrots for 2 min and peas for 1 min. Roughly mash the boiled potatoes. 
Heat oil in a pan. Splutter cumin-mustard seeds.
Add chopped onion, green chilli, curry leaves to it. Saute till onions are translucent. Add crushed ginger garlic. saute for 2-3 min till raw smell goes away. 
Add turmeric powder, fennel seeds powder, cumin-coriander seeds powder , garam masala, amchur powder and salt. 
Saute it and now add boiled potatoes, peas and carrots. Mix well. saute for 8-10 min in a low flame till masalas are well coated with veggies. sprinkle some coriander leaves and your masalas are now ready for samosa stuffing. let it cool for some time.



Preheat oven to 350 F .

Cut paratha into half, place filling at one side and fold like a pastry, use a fork or knife to press the edges to  seal.

Brush  melted butter/ milk over pastry.
Bake for 15 -18 minutes or until golden brown.  I baked them for 15 mins and broil them for 2 min for nice golden color. 

Your samosa is ready to devour with ketchup or sweet tamarind chutney.





Sunday, 17 January 2016

Raj Kachori Chaat


Chaat is a type of mouth watering and popular roadside snack all over India. Raj Kacohri Chaat is made of crispy kachoris garnished with a delicious combination of potatoes, sprouts, chickpeas, yogurt, coriander leaves, sev and flavored with spices and red & green chutneys. Longtime back I had the opportunity to have Raj kachori chat @ Mayfair BBSR. I have tried it @ many other places but they couldn't match my 1st experience. So I thought of preparing it in my kitchen & it turned out well. Crunchy, tangy, hot and sweet flavors combine to make Raj kachori Chaat delicious to eat as a snack...







Ingredients:
1 Cup maida / all purpose flour
1/2 cup sooji / rawa/ semolina
2 tblsp melted ghee/ oil
Salt
Water to knead dough

 for stuffingBesan - 100g
a pinch hing
1/4 tsp mango powder
salt

 To serve You need:

1 onion chopped
2 tomatoes chopped
 2 large  Potatoes
chopped green chilies
 1 Cup curd + 2tblsp sugar (Mix well)
1/2 cup sprouted Moong dal boiled
1/2 cup boiled chickpeas
1 handfull fried peanuts
1-2 tsp Roasted cumin powder
2tsp chat masala
 1 tsp Red chilli powder
Date and Tamarind chutney as required
green chutney as required
1/2 Cup thin sev
chopped coriander Leaves

Note: You can adjust the ingredients according to your taste


How to make Raj Kachori:

Mix sooji, maida,ghee & salt. Mix well and keep for 5-10 mins like this . Now prepare a tight dough by sprinkling water little by little. Keep covered under a wet muslin cloth for half an hour. 
Mix besan, hing, mango powder,1tsp oil ,a little red chilli powder (or u can put chilly flakes) & salt & keep aside for stuffing.

After halfa an hour apply little  oil in your hands & knead the dough well.  Divide the dough into equal parts. Roll out into puris of equal size and fill  prepared besan stuffs seal it from all edges & Roll with rolling pin. Deep fry it turning sides till evenly colored. The Kachori should be crisp make sure to fry the kachori on low flame.



 Boil potatoes and cut it into cubes.
At the time of serving just break the kachoris and fill it with cube potatoes, boiled chickpeas, moong sprouts, fried peanuts, sweet curd, red chilli powder, cumin seeds powder, chaat masala ,chopped onion, tomatoes, green chilli, chopped coriander leaves,tamarind chutney and green chutney as needed.  Sprinkle some sev on it.
TADAAA... Raj Kachori is now ready to serve. 

Thursday, 14 January 2016

‬ Quinoa and blackbeans salad






Ingredients:

1 cup Quinoa
1 cup boiled black beans ( soaked for 5-6 hours and boiled)
1/4th cup sliced almonds and walnuts
1/4th cup dried cranberries
salt as per taste
1tsp cinnamon powder
black pepper to taste
cumin powder 1tsp
1 bay leaf
1cup chopped bell peppers
1 cucumber peeled and chopped
cherry tomatoes or a medium size tomato chopped
around 2tblsp chopped spring onions
2tblsp EVOO

Method:

Heat a pan on medium heat. Slight toast the almonds and walnuts till golden. Add the quinoa and toast a few more minutes till brown in color. Now add 2 cups of water to it. Adjust salt, Add cumin powder, cinnamon powder, bay leaf, dried cranberries. Cover and cook for 15-20 min till the quinoa is tender but still chewy and white spiral-like threads appear around each grain. Now mix the black beans..mix well. let it cool. 
In a serving bowl add chopped bell peppers, tomato, cucumbers, green onions sprinkle some black pepper and at last add 1tsp EVOO..mix well and Enjoy....




Tuesday, 12 January 2016

NYC style Falafel over rice

"Falafel over Rice" tried this on a trip to Manhattan , New York. It was Friday and I don't eat nonveg on that day, so thought of having Falafel over rice.  It was superb. From that day I wanted to recreate this dish at home and It was on my to-do list! Finally tried this for dinner ans it was DELICIOUS! 

Raw chickpeas are used to Prepare Falafel . Combine the chickpeas, parsley leaves and coriander leaves in a food processor add some spices and deep fry it...Taddaaa.. Delicious falafels are ready to serve. You can have it with any dip, mayo or hot sauce.

Serve Falafel on top of the rice with a drizzle of white sauce and hot sauce with lettuce, tomato and onion on the side. Enjoy.

Must say Great meal for any night of the week!
























Ingredients:


For the Falafel


1 cup dried chickpeas soaked overnight

2-3 cloves garlic chopped
5-6 spring onions finely chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
red chilli powder to taste or chilli flakes
½ cup chopped fresh parsley
1/2 cup fresh coriander leaves
salt to taste
½ teaspoon freshly ground black pepper
½ teaspoon baking soda
1tblsp flour/ maida
1 tablespoon freshly squeezed lemon juice or as per the taste
1tblsp sesame seeds
 Oil for deep-frying

For the Rice: 

2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 1/2 cups long grain Basmati rice, washed and drained
2 1/2 cups water/ veg stock/ chicken broth
1/2 tsp salt 
1/4 tsp black pepper 

For the White Sauce: 

1/4 cup mayonnaise
1/4 cup Greek yogurt / plain yogurt
1tsp sugar
1 tablespoons white vinegar
1/2 tspn lemon juice
2tblsp chopped fresh Parsley
Kosher Salt as per the taste
ground black pepper as per taste

To serve : 


1 head iceberg lettuce, sliced into thin strips

1 large tomato cut into wedges
1 onion thinly sliced
Sriracha sauce to serve (u can use Harissa-style hot sauce if available)


To make the Falafel:


Drain the chickpeas and transfer to a food processor with all the remaining ingredients except the oil.

Pulse until minced but not pureed. Add water if necessary  but keep the mixture as dry as possible.

Taste and adjust seasoning, add  sesame seeds, flour ,lemon juice as needed.

Heat oil in a pan for deep frying the falafel. Fry the falafel on a medium heat until golden and crispy. Strain on a kitchen towel 
To make the rice:  
Melt butter in a large saucepan. Add the turmeric and cumin powder and immediately  throw the rice and stir to coat .Roast the rice  about 3- 4 minutes. Add the veg broth. Add salt and pepper. Now bring to a boil. Reduce the rice to a simmer, and cook on low until done, about 15 minutes. Set aside. 

To make the white sauce: 

Mix all white sauce ingredients in a small bowl, and whisk to combine well.  Place in the refrigerator until ready to use.  

To serve:  

Take a serving bowl. Serve Falafel on top of the rice with a drizzle of white sauce and hot sauce and lettuce, tomato and onion on the side. Enjoy.




Wednesday, 6 January 2016

Falafel

Falafel  is a traditional Middle Eastern food made from ground chickpeas . Raw chickpeas are used to Prepare Falafel that have been soaked for 6-8 hours to tenderize them.  Combine all the ingredients in a food processor add some spices and deep fry it...Taddaaa.. Delicious falafels are ready... You can bake it too. Just Spray olive/ canola/ vegetable oil over the falafels so they get crispy on the outside and bake for about 20-25 mins at 350 until the falafels are lightly browned on all sides.
These are commonly served in a pita, which acts as a pocket, or wrapped in a flatbread. The falafel are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served with rice, salad and tahini dip.

Here is how you can make it at home...








Ingredients

1 cup dried chickpeas soaked overnight
2-3 cloves garlic chopped
5-6 spring onions finely chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
red chilli powder to taste or chilli flakes
½ cup chopped fresh parsley
1/2 cup fresh coriander leaves
salt to taste
½ teaspoon freshly ground black pepper
½ teaspoon baking soda
1tblsp flour/ maida
1 tablespoon freshly squeezed lemon juice or as per the taste
1tblsp sesame seeds
 Oil for deep-frying


Method:

Drain the chickpeas and transfer to a food processor with all the remaining ingredients except the oil.
Pulse until minced but not pureed. Add water if necessary  but keep the mixture as dry as possible.



Taste and adjust seasoning, add  sesame seeds, flour ,lemon juice as needed.
Heat oil in a pan for deep frying the falafel. Fry the falafel on a medium heat until golden and crispy. Strain on a kitchen towel and serve with yogurt dip or tahini dip.













Monday, 21 December 2015

Methi Thepla


Methi thepla is a common Gurjurati food  made from fresh methi/ fenugreek leaves with some spices and wheat flour. Tastes great and of course good for health.This recipe I got from my friend Rinkle . She makes delicious theplas. 

 Perfect recipe to take with you if you are travelling. Stays good for 2-3 days and goes well with pickle and curd. 
I love to eat it with mango chunda or sweet mango pickle. So friends here is the recipe..












Ingredients:

1 cup  Wheat Flour
1/4th cup gramflour/ besan
1 cup finely chopped Fenugreek Leaves
2-3 tablespoon Curd or you can add buttermilk for kneading the dough
1/4th teaspoon turmeric powder
1 tsp cumin- coriander powder
1 teaspoon Red Chilli Powder
1 tblsp sesame seeds
1 tsp ajwain/ carrom seeds
2 teaspoons Oil for kneading the dough
oil required for shallow frying
Salt
Water

Directions:

Take a large bowl. Mix wheat flour, gram flour, oil, salt and all the ingredients given above. Add water as needed in small quantities and knead smooth, soft dough.
Cover dough with clean muslin cloth and leave aside for 10-15 minutes.
Now divide the dough it into lemon size round shape balls.


 Take one dough ball, press it in between your palms, coat its all sides with wheat flour. Roll the thepla to a round of about 5-6 inches in diameter. Heat griddle over medium flame and place raw methi thepla on it. When tiny bubbles starts to rise on top surface, flip it over, spread 1/2-teaspoon oil evenly around its surface and cook until light golden brown spots appear on both sides. 
Transfer it to a plate. Follow same process for remaining dough balls and cook them in a similar way.  Hot Methi theplas are ready to serve. Serve them hot with mango pickle or curd.




Monday, 19 October 2015

Vada pav


Vada pav is a vegetarian fast food dish native to the Indian state of Maharashtra. A simple creation involving a deep fried potato patty with some coriander and spices..Place the hot vada in between the pav. 
Whether you are travelling to Shirdi Sai or Mumbai or any part of Maharashtra your trip would be incomplete without having a bite at this popular snacks..Its been few years we moved out of Pune but my taste bud always looks for it and when ever I get a chance I prepare for evening snacks for it ends up as dinner too :)
Follow the recipe and make your own Vada Pav














For batata vada:

2-3 large size potatoes boiled and mashed
asafoetida- a pinch
mustarad and cumin seeds- 1tsp
curry leaves a few
2 garlic pod chopped
2 green chillies chopped
few coriander leaves chopped
red chilli powder- 1tsp
turmeric powder- 1tsp
salt to taste 
oil- 1-2 tblsp


for outer cover

3/4 cup besan/ cheak pea flour
1tblsp rice flour (optional)
water as required ( Batter should be thick not runny)
salt as required
ajwain/ carum seeds 1tsp
Pinch of baking soda
1tsp red chilli powder
pinch of turmeric

Oil for deep frying the vadas

Dry garlic chutney
6-8 Pav Buns
2tblsp oil/butter for roasting the buns

Method:

Heat oil in a pan. Add cumin and mustard seeds.let it splutter.
Add curry leaves and asafoitida. 
Add chopped garlic,chili and saute for a minute. Add turmeric , red chilli powder to oil. immediately add the mashed potatoes to it. adjust salt. saute for 5 mins on low-medium flame. add chopped coriander leaves and mix properly. Let it cool.

Now make lemon size balls from the potato mixture.


Take a bowl. Mix all the ingredients given  for preparation of outer Covering. Add water slowly and mix with hand or hand beater. This batter has to be thick.

Now Frying vada:

Dip the potato balls in batter and add it to hot oil.
Fry the vadas in medium to high flame till the vadas become golden brown in colour .Now vada for vada pav is ready.
  



Heat a pan or Griddle. Cut them in half. Apply oil or butter to both side of the bun . Now roast the buns. Apply Garlic chutney in between the buns (You can also add green chutney or dates and tamarind chutney to the pav ).




Place vada pav. add chopped onions . Gently press using your palm and serve with garlic chutney and tomato ketchup.

Your vada pav is now ready to devour.