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Tuesday, May 26, 2015

OATS AND MIXED MILLET MINI BITES / OATS AND MIXED MILLET MINI BONDA

HOW TO MAKE MILLET BONDA, HOW TO MAKE OATS BONDA, HOW TO MAKE OAT AND MIXED MILLET MINI BITES, HOW TO MAKE OATS AND MIXED MILLET MINI BONDA

This is a perfect party and tea-time snack. Its is an easy to make, tasty and healthy snack.

INGREDIENTS:

Whole white urad dhal - 1/2 cup
Split urad dhal - 1 tablespoon 
Mixed vegetables (carrot, cabbage) - 1/2 cup
Green chillies - 2 
Oats - 2 tablespoons
Mixed millet flour - 2 tablespoons
Curry leaves - a sprig (chopped)
Grated ginger - a teaspoon
Coriander leaves - few (finely chopped) 
Salt - to taste
Oil - to deep fry
Onion  - (optional, I didn't use)

METHOD:

Soak both urad dhals separately  for 45 minutes. Chop vegetables and green chillies finely. Dry roast oats and powder. Dry roast  mixed millet flour until hot.

Drain the soaked water and grind whole urad dhal to a smooth and fluffy paste. Add very little water if necessary. Add the soaked split urad dhal to it. Add the oats and millet powders and all other ingredients.  Mix well. Allow it to sit for 10 minutes. The batter consistency should be like vada batter. Shape to mini balls.

Heat oil, and deep fry the  mini bondas / balls in oil, until 3/4th done and drain  in a kitchen towel. When all the balls are done, deep fry for the second time until golden brown and crisp. Serve hot with chutney, sambhar or ketchup.

NOTE:  Deep frying for the second time gives crispy bondas.

Wednesday, May 20, 2015

DAHI PURI / DAHI POORI

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Dahi puri, a popular chat, is a healthy, cool and easy to prepare snack especially during summer. 

INGREDIENTS:

Mini puris - 20
Thick curd - 1 1/2 cups 
Potato - 1 Big (boiled and mashed)
Green chutney - 4 tablespoons
Sweet chutney - 2 tablespoons
Chat masala  - 1 tsp.
Red chilli powder - 1/2 tsp.
Salt  - to taste
Sev - 4 tablespoons
Coriander leaves (finely chopped) - 2 tablespoons

DAHI PURI,DAHI POORI,DAHI PURI CHAT RECIPE,HOW TO MAKE DAHI PURI, HOW TO MAKE DAHI PURI CHAT

METHOD:

Fry pooris.  Beat curd until smooth. A pinch of sugar/salt can be added to the curd if desired. 

Boil potatoes, peel, add little salt and mash roughly. 

Take a poori, crack a hole in the centre and stuff with the potato filling. Add green chutney, sweet chutney on top of it. Pour beaten curd  on it. Top it with sev and finely chopped coriander leaves. Sprinkle chat masala and red chilli powder. Serve immediately. 

Add more or less of any ingredients according to your tastebuds.

Friday, May 15, 2015

PALAK SOUP (NO ONION NO GARLIC)

PALAK SOUP,HOW TO MAKE PALAK SOUP

INGREDIENTS:

Palak - 1 bunch
Butter - 2 tablespoons
Roasted jeera powder - 1/4 tsp.
Bay leaf - 2
Grated ginger - 1 tsp.
Cornflour - 2 tsp.
White pepper  powder - 3/4 tsp.
Croutons - few
Salt  -  as per taste

METHOD:

Clean the palak, discard the stalk and take out the leaves. Blanch palak leaves (reserve the blanched water) and run under cold water and puree.  Peel and grate ginger.

Dissolve corn flour in a ladle of water. 

In a pan, melt butter, add bay leaf, and grated ginger. Add pureed palak, jeera powder and corn starch. Add blanched water and salt. Allow it to boil. If needed, add water to get the desired consistency.  Switch off the stove, take out the bay leaves. Add white pepper powder, mix well. Top with little butter. Serve hot with croutons.

Wednesday, May 13, 2015

PANI PURI / GOLGAPPA / PANI POORI

PANI PURI,GOLGAPPA,PANI POORI,HOW TO MAKE PANIPURI, HOW TO MAKE GOLGAPPA


Pani puri, also called as golgappa and phuchka, is a popular street snack. Pani puris can be presented in one's own way with different ingredients. The filling can be of your choice, with any of these ingredients, boiled potatoes, boiled green gram dhal, sev, boiled chickpeas, onions etc. I do not use onion and garlic, and so this can be had even during vrat days. I personally prefer to have it with boiled and mashed potatoes alongwith sev or boondhi. 

NOTE WHILE FRYING PURIS:
1. Ensure oil is hot before frying. If oil is not hot, the puris will absorb oil and will not puff. 
2. Test the heat with one puri. If the oil is hot enough, the puri rises fast to the surface of the oil. 
3. While frying  keep the stove in medium flame.  If it is smoking hot, the puris will be burnt. 

I made the puris from store bought ready to fry papads which are available in departmental stores at coimbatore. However, I will post home made puris for panipuri in a separate post.

INGREDIENTS:

Pooris - 20

FOR TEEKHA PANI:
Green chutney - 5 tablespoons
Sweet chutney - 2 tablespoons
Chat masala  - 1 tablespoon
Lemon juice - 2 tablespoons
Black salt - 1/2 tsp.
Roasted cumin powder - 1/2 tsp.
Salt  - to taste
Ice water - 4 cups
Boondi - 4 tablespoons

FOR THE FILLING:
Potato - 3 medium sized
Chilli powder  - 1/4 tsp.
Chat masala - 1/4 tsp.
Salt  - to taste
Coriander leaves (finely chopped) - 2 tablespoons
Boondhi / Sev  -  as needed

PANI PURI,GOLGAPPA,PANI POORI,HOW TO MAKE PANIPURI, HOW TO MAKE GOLGAPPA

METHOD:

Fry pooris.

HOW TO PREPARE TEEKHA(SPICY) PANI?:
Mix all ingredients given under "for teekha pani". Add more or less of any ingredients according to your tastebuds. Finally, while serving, add boondhis.

HOW TO PREPARE THE STUFFING?
Boil potatoes, peel and mash roughly. Add all the ingredients given in "for the filling". Mix well. Keep aside.

HOW TO SERVE?
Take a poori, crack a hole in the centre and stuff with the potato filling, garnish with boondhi, dip and fill in with teekha pani and serve immediately.  If desired, add some green chutney and sweet chutney while stuffing.

PANI PURI,GOLGAPPA,PANI POORI,HOW TO MAKE PANIPURI, HOW TO MAKE GOLGAPPA

Tuesday, May 12, 2015

SWEET CHUTNEY / SWEET CHUTNEY FOR CHAAT

SWEET CHUTNEY, SWEET CHUTNEY FOR CHAAT, HOW TO MAKE SWEET CHUTNEY, HOW TO MAKE SWEET CHUTNEY FOR CHAAT

This is another chutney which is accompanied with samosas and chaat items. This is also served alongwith green chutney.

INGREDIENTS:

Seedless dates - 1 cup(tightly packed)
Tamarind - 1/4 cup (tightly packed)
Jaggery - 1 cup
Dry red chillies - 2
Cumin seeds - 1/2 tsp.
Black salt - 1/2 tsp.
Salt
Strainer

METHOD:

Soak dates, jaggery and tamarind in water for 1 hour. Mash well and boil for 5 minutes. Alternatively, add a cup of water and pressure cook for 2 whistles without soaking. Allow it to cool. 
Dry roast chillies and cumin seeds.

Grind all the ingredients in a mixie and strain using a strainer.

Can be stored in a fridge for a week.

Monday, May 11, 2015

GREEN CHUTNEY / GREEN CHUTNEY FOR CHAAT (NO ONION NO GARLIC)

GREEN CHUTNEY, GREEN CHUTNEY FOR CHAAT,HOW TO MAKE GHREEN CHUTNEY, HOW TO MAKE GREEN CHUTNEY FOR CHAAT

This green chutney(Chaat) goes well with samosas and chaat items. This can also be used as a spread for bread sandwich. Now, one among the many versions and my way of making this chutney without onion and garlic is as follows:

INGREDIENTS:

Mint leaves - 1 cup (tightly packed)
Coriander leaves - 1/2 cup (tightly packed)
Lime - 1
Green chillies - 2 or 3

Ginger - 1/2" piece
Black salt - 1/2 tsp.
Sugar - 1 tsp.
Salt - to taste

METHOD:

Wash the leaves well. Squeeze the lemon and extract juice.

Grind all the ingredients in a mixie to a fine, smooth paste using little water.

Refrigerate and use when required. Dilute to get the desired consistency.

This stays fresh for a week.


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