Ingredients:Karelas 400gramOil for fryingChaat masalaLemon juice
For masala mix, mix these ingredients togetherTurmeric Powder 1/2 TspRed Chilli Powder 3/4 TspCoriander Powder 1&1/2 TspGaram Masala 1/2 TspRoasted Cumin Powder 3/4 TspKashmiri Red Chilli Powder 3/4 TspSounth/Dry Ginger Powder 3/4 TspRice Flour 2 TbspBesan 3 Tbsp
Method:1. Peel karelas and cut into thin rings.2. Add two tsp salt. Toss.3. Keep aside for four hours.4. Wash thoroughly5. Leave on a strainer for ten minutes.6. Squeeze between palms and dry on a kitchen cloth.7. Set a pan with one inch deep oil to heat at medium.8. Spread the dry rings in a single layer on a tray.9. Sprinkle the masala mix on the rings. Spread and Mix.10. Add 1/2 Tsp Amchur Powder or 1 Tbsp Lemon Juice and mix.11. Divide the rings in three portions.12. In one portion, add 1/2 Tsp salt and mix.13. Drop the rings one by one in hot oil and fry until crisp.14. Fry at high heat for first two minutes and then for one to two minutes, fry at medium/high heat. [4-5 minutes until one batch is done]Repeat process for other two portions.14. Toss in Chaat Masala and Lemon Juice.15. Serve warm.
- Whole wheat flour ( Gheun ka atta) 2 cup/500 gm
- Gram Flour (Besan) 2 tbsp
- Salt 1 tsp or as per taste
- Ajwain (carom seeds) 1/3 tsp
- Red Chilli Powder (as per taste)
- Coriander Powder 1 heaped tsp
- Cumin Seeds (Jeera) 2 tsp
- Turmeric Powder (haldi) 1/5 tsp (optional)
- Dry Pomegranate Powder (Anardana powder) 1 tsp…Add spices of your choice…like chaat masala, garam masala, black pepper powder
- Dry fenugreek leaves (roasted) 1 tsp
- Oil/Ghee 3 tbsp
- Green chilllies chopped 11/2 tbsp or as per choice
- Coriander leaves washed and chopped 3 tbsp
- Chopped Onions 1 cup
- Water as required. I used 230 ml water
Note: Koki has a crumbly cookie-like texture. Signature style of making koki is rolling twice, and cooking twice on the tawa, so that it is cooked properly and yet can be made thick
- Mix all ingredients except water. Cover bowl with a lid and let rest for 5 minutes.
- Add water and bring together the flour and water into a stiff dough. To ensure the crumbly cookie-like texture of koki, DO NOT knead the dough.
- Divide the dough into 6 balls (or as desired). DO NOT rest the dough, else the texture will come out like a paratha.
- Set a thick bottomed tawa to heat at medium.
- Roll a ball of dough into a thick disc.
- Make sure tawa is a little more than warm, not very hot.
- Apply some oil on the tawa.
- Transfer rolled disc to tawa.
- Cook it on each side for 10-15 seconds. No brown spots on disc at this stage.
- Remove this disc on to a plate and crush the disc to form a ball.
- Roll this new ball into a thick disc (now a little bigger than the first time). Note, koki is rolled thicker than a stuffed paratha, and hence needs to be cooked twice to ensure complete cooking. This new disc will be crooked at the circumference since a partially cooked dough ball has been rolled out again!
- Transfer this rolled disc to the tawa, and cook at low-medium heat
- After a minute, mark cuts in the koki with a knife, for even distribution of heat.
- Once the bottom side is partially cooked, flip koki and mark cuts with a knife.
- Apply oil/ghee and fry koki on both sides.
- Enjoy with curd or buttermilk, roasted papad, pickle, tea/coffee or any curry of your choice!
Sweet Edible Roses! Golap Pitha from the Bangla cuisine
Ingredients (makes 10 roses):
All purpose flour (Maida) 1 cup (little less than 150 g)
Milk (11/4 cup) (310 ml)
Salt (a pinch)
Sugar (1 tbsp)
Desi ghee ( 2 tsp)
For sugar syrup
Sugar ( 2 cups)
Water ( 1 cup)
Cardamom powder( Ilaichi powder) 1/4 tsp
1. Set a non-stick pan to heat at medium.
2. Add milk, salt, sugar, desi ghee. Stir till milk gets warm and ghee melts.
3. Stir in maida. Keep stirring till it becomes dough like (happens very quick)
4. Transfer to a mixing bowl. Allow to get warm. Knead for 8-10 minutes till dough becomes smooth.
5. Cover with a lid and let rest for 10 minutes.
6. Take a ball of dough, roll it out like a roti, and cut smaller circles. The circles shrink a little inwards by the time you assemble since maida has elasticity, so make decent sized smaller circles.
7. To make a rose, overlap 3 small circles and pinch at the center. Cut the three circles (only outside the pinched part). Mark 3 cuts so that the circles are divided into 9 equal portions. These will form the petals of the rose.
8. To make the center, cut a small rectangle and roll it into a small cylinder. Make centers for all roses.
9. Shape these cut circles into a rose as shown in the video.
10. Fry at low to medium heat.
11. Also keep the sugar syrup ready by melting sugar in water and thickening it a little. Do NOT cook syrup to thread consistency.
12. Immerse the fried roses while still hot in to warm syrup. Let sit in syrup for 30 minutes.
Take out the roses on to a plate. Enjoy with your loved ones!!
To view video in English, check out
Samo seeds( sama rice) 1/2 cup
Water (1 cup)
Sesame seeds(20 gm)
Potatoes(boiled and peeled)(2)
Paneer(Indian Cottage Cheese) 100 gm
Salt(1 1/4 tsp)
Red Chilli Powder( 3/4 tsp)
Black Pepper powder( 1/4 tsp)
1. Wash the sama rice thoroughly with water and transfer to a big microwave safe bowl. 2. Add water to the rice and microwave for 5 minutes at 80% power.
3. Give the rice a good mix and microwave for another 5 minutes at 80% power.
4. Allow the boiled rice to cool down enough so that you can knead a dough.
5. Grate in the potatoes and paneer. Add chopped cilantro leaves, salt and the spices and nuts (if using).
6. Knead the mix into a smooth dough and shape cutlets as desired.
7. Set the oil to heat at medium.
8. Roll the cutlets onto a bed of sesame seeds.
9. Fry the cutlets at low to medium heat. Enjoy with ketchup, chutney or dip of your choice!
To view this video in English, check the video below
Quick apple Pie pockets for those sweet cravings! Make your choice between fried and baked pockets. Crisp and crunchy pockets with warm spiced apple filling No need to knead!
Ingredients: For 9 Fried/ 12 baked Apple pie pockets
Apples 2 large,
Lemon Juice (2 tsp)
Cinnamon Powder (3 tsp)
Nutmeg Powder (1 1/2 tsp)
Butter (2 tbsp)
Sugar (7tbsp or as desired)
White bread slices (9 for fried version)(12 for baked version)
Oil for frying
Water (as required)
METHOD: For fried version
1. Wash, peel, and chop the apples into small cubes. Toss apple cubes with 2 tsp lemon juice.
2. Set a pan to heat at medium.
3. Transfer apple cubes, butter, cinnamon powder, brown sugar, cloves, nutmeg powder. Mix everything.
4. Allow apples to cook till tender (about 10 minutes).
5. Transfer the apple mix to another bowl and cool down.
6. Trim away crusts of the bread slices.
7. Using a rolling pin, flatten each bread slice. Cut each slice into 2 pparts, one slightly larger than the other. 8. Transfer a portion of the cooled down apple mix on to the smaller piece of slice. remember to remove the whole cloves. 9. Apply little water on the edges of the cut slices. 10. Cover the smaller piece with the larger piece, and seal from all sides by pressing firmly but gently. 11. Trim away the extra edges.Apple pie ready to be fried. 12. Prepare all pockets as stated above. 13. Heat oil at medium. 14. Once oil is ready, reduce heat to between low and medium. 15. Drop in the pockets in the hot oil, and fry till both sides are golden. Enjoy hot apple pie pockets, with a crunchy crisp crust filled with a warm syrupy spiced apple filling.
FOR BAKED VERSION: 1. Pre-heat oven at 450 deg F, or 232 deg C 2. Prepare a baking tray by covering with aluminium foil. 3. Trim, flatten and cut bread slices as for the fried version. 4. Prepare the filling same way as earlier,(do not add cloves) but DO NOT COOK IT. 5. Prepare apple pie pockets exactly as earlier. 6. Mark slits so that the pockets do not burst in the oven. 7. Spray the foil on baking tray with a non-stick spray and transfer the apple pie pockets. 8. Set the tray in the oven and bake for 10 minutes. 9. Brush the pockets with little butter for some glaze. 10. Bake further till the pockets become golden. ( I baked for a total of 18 minutes, but each oven is different. Keep a constant watch after 10 minutes)
To view this video in English, check out the link
Whole Wheat Flour (11/2 cup + some for rolling and dusting)
Water + milk ( 200 ml, warm)
Oil ( 1 tbsp)
Desi Ghee or any oil of your choice( as required)
1.Using water+ milk mixture, knead a soft dough with whole wheat flour, sugar, salt and oil.
2. Refrigerate the dough for atleast 30 minutes.
3. After 30 minutes, give a quick final knead to the dough and divide it in 5 equal sized balls.
4. Using dry flour, roll a ball into a big disc, say 10 inches diameter.
5. Apply a generous helping of desi ghee on this disc.
6. Using a knife or pizza cutter, make 5 vertical and 5 horizontal cuts on the disc.
7. Sprinkle dry wheat flour onto this disc.
8. The whole disc is now divided into smaller pieces.
9. Start piling these small pieces one on top of the other, with the smallest as the topmost and the largest one as the bottom most.
10. You will now have a big pile of pieces.
11.Press it firmly with your palm.
12.Toss this big pile into the dry wheat flour and roll it into a disc, say 7 inches in diameter.
13. Cook this on a hot griddle(medium heat), on both sides.
14. Apply desi ghee on both sides and press lightly to make a crisp lachchha paratha.
15.Once off the griddle, crush it very gently between your palms to separate the layers.
Your crisp, crumbly, soft parat paratha is ready. Enjoy it with any curry, veggie, lentil or raita of your choice, or with a cup of tea/coffee.