Crispy Karela fry

Ingredients:

Karelas 400gram
Oil for frying
Chaat masala
Lemon juice

For masala mix, mix these ingredients together

Turmeric Powder 1/2 Tsp
Red Chilli Powder 3/4 Tsp
Coriander Powder 1&1/2 Tsp
Garam Masala 1/2 Tsp
Roasted Cumin Powder 3/4 Tsp
Kashmiri Red Chilli Powder 3/4 Tsp
Sounth/Dry Ginger Powder 3/4 Tsp
Rice Flour 2 Tbsp
Besan 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 thoroughly
5. 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.
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Watermelon rind sweet and spicy chutney

Ingredients

Watermelon rind (grated) 275 g

Oil  1 1/2 tbsp

Cumin seeds 1/2 tsp

Whole red chillis (split in two)  (3 or as per taste)

Kashmiri red chili powder  3/4 tsp

Ginger garlic paste  2tbsp

Salt 1/2 tsp

Water 3/4 cup

Method

  1. Set a non-stick pan to heat at medium
  2. Add oil and let it warm up.watermelon chutney pic 7
  3. Add cumin seeds and allow to crackle. Reduce heat to lowwatermelon chutney pic 8
  4. Add split whole red chillis and fry for a few minuteswatermelon chutney pic 9
  5. Add kashmiri red chili powder and fry few secondswatermelon chutney pic 11
  6. Add ginger garlic paste and frywatermelon chutney pic 12
  7. Add grated watermelon rind, water and salt. Cook at low-medium heatwatermelon chutney pic 14watermelon chutney pic 16watermelon chutney ic 17
  8. Cover with a lid and cook. Keep stirring after every half a minutewatermelon chutney pic 17
  9.  After 20 minutes add sugar. Cook with out lidwatermelon chutney pic 18
  10. Keep tossing after every few seconds till it starts oozing out oilwatermelon chutney pic 19
  11. Switch off heat, and remove pan from the gas stove
  12. Let cool on the kitchen shelf. WATERMELON RIND CHUTNEY IS READY!
  13. Transfer chutney to an air-tight container and refrigerate
  14. Enjoy with roti, paratha, poori, kachori, bread, or any namkeen

NOTES

  1. You may leave some pulp of watermelon on to the rind in case you are preparing chutney right after cutting the watermelonwatermelon chutney pic 1
  2.  The green portion of the rind has to be peeled off 

    3. Do not make chutney in ghee/butter

    4. Ginger garlic paste has to be roasted very little..no browning

5. The chutney will stay good in the refrigerator for 2-3 weeks

6. I have not added any souring agent to make the chutney sweet and spicy.

For sweet and sour chutney you may add a souring agent (I personally do not like the souring agent in this chutney. I find it tastes best as sweet and spicy chutney)

 

 

Panori : Anti-gravity cooking

Ingredients:

Whole/Split Mung beans (also called dal) 250 g / 1 1/4 cup US measuring cup
Ginger ( 11/2 inch long piece)
Garlic (4-5 thick pods)
Green Chili (2)
Salt (as required) ( I would use 1 1/4 tsp salt for this quantity)
Water (as required for blending) ( i used 1 1/2 tbsp water for blending)
Hing/asafoetida (a pinch, optional)
For serving:
Desi ghee/clarified butter (optional)
Sauce/ pickle/spicy powder of your choice (optional)
Toppings for panori pizza (onion, tomatoes, mushroom, paneer, baby corn, corn , pineapple) (optional)

Method:

1. Soak mung beans in enough water for 7-8 hoursPanori snapshot 1
2. Drain away excess water from soaked beansPanori snapshot 3 jpg
3. Blend beans with ginger, garlic and green chilis to form a thick paste/batter
4. Allow the batter to rest for a few hours (optional)Panori snapshot 4
5. Set a pan with 3 cups of water to heat at high. Use the biggest burner of your gas stove.Panori snapshot 14
6. Allow water to come to a complete boil.
7. Add salt to the batter and mix well.Panori snapshot 5
8. Spread 2 heaped tbsp of batter on the back side of a heat resistant dry plate/tray/thaliPanori snapshot 8
9. Set this plate on the pan in such a way that the batter is directly facing steam.

10. Steam for 7 minutes.
11. Check for doneness by inserting a knife in to the steamed batter which is now called ‘panori’. If knife comes out clean means panori is ready.Panori snapshot 18
12. Cut in to pieces. Spread little desi ghee over the ‘panori’ for that extra delicate taste! Serve hot!

13. Make panori pizza by spreading your favorite sauce and toppings over panori. Serve hot!
Notes:
1. Use as little water as possible to make the paste
2. Use a cylindrical vessel to steam panori (Very important)
3. The paste should be neither very fine nor coarse
4.  Use a dry heat resistant plate to steam panori. I used a steel plate

Koki…A savory cookie-like flatbread from Sindhi cuisine

Hindi Video

 

Ingredients:

  1. Whole wheat flour ( Gheun ka atta) 2 cup/500 gm
  2. Gram Flour (Besan) 2 tbsp
  3. Salt 1 tsp or as per taste
  4.   Ajwain (carom seeds)  1/3 tsp
  5. Red Chilli Powder (as per taste)
  6. Coriander Powder 1 heaped tsp
  7. Cumin Seeds (Jeera) 2 tsp
  8. Turmeric Powder (haldi) 1/5 tsp (optional)
  9. Dry Pomegranate Powder (Anardana powder) 1 tsp…Add spices of your choice…like chaat masala, garam masala, black pepper powder
  10. Dry fenugreek leaves (roasted) 1 tsp
  11. Oil/Ghee 3 tbsp
  12. Green chilllies chopped 11/2 tbsp or as per choice
  13. Coriander leaves washed and chopped 3 tbsp
  14.  Chopped Onions 1 cup
  15. 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

 

Method:

  1. Mix all ingredients except water. Cover bowl with a lid and let rest for 5 minutes.
  2.  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.koki shot 2
  3. Divide the dough into 6 balls (or as desired). DO NOT rest the dough, else the texture will come out like a paratha.koki shot 3
  4. Set a thick bottomed tawa to heat at medium.
  5. Roll a ball of dough into a thick disc.koki shot 4
  6. Make sure tawa is a little more than warm, not very hot.
  7. Apply some oil on the tawa.
  8. Transfer rolled disc to tawa.
  9. Cook it on each side for 10-15 seconds. No brown spots on disc at this stage.koki shot 5
  10. Remove this disc on to a plate and crush the disc to form a ball.koki shot 6
  11. 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!
  12. Transfer this rolled disc to the tawa, and cook at low-medium heat
  13. After a minute, mark cuts in the koki with a knife, for even distribution of heat.koki shot 10
  14. Once the bottom side is partially cooked, flip koki and mark cuts with a knife.koki shot 11
  15. Apply oil/ghee and fry koki on both sides.koki shot 1
  16. Enjoy with curd or buttermilk,  roasted papad, pickle, tea/coffee or any curry of your choice!IMG_5276 new 2IMG_0439 new

Instant Dahi Bhalla /Dahi Vada (Kid-friendly, No-cook recipe)

Hindi Video

 

English Video

 

Instant Dahi Bhallas!! No pre-soaking, No grinding, No frying!

Making dahi bhalla, the traditional way, is a time consuming process. Sharing with you a unique idea for making bhallas! This idea was proposed by MasterChef Sanjeev kapoor. A big thanks to him for this unique idea that has made making bhallas a child’s play!

I attended a party in NJ several years back at a colleague’s house. The hostess of the party Anjita had prepared dahi bhallas using this idea. She was kind enough to share her secret of super-soft bhallas. She told that she had read this in an old cookbook by the Masterchef Sanjeev Kapoor. A big thanks to her too for sharing her secret!

Sharing with you my recipe that I built around this unique idea to make a lip-smacking appetizer!

Ingredients:

Yogurt( dahi)

Jeera biscuits (special)

dahi bhalla shot 3

Water

White Salt

Pink salt (rock salt)

Red chilli powder

Roasted Cumin powder

Chaat masala

Sugar (optional)

Tamarind sweet and sour chutney

Green chutney

Method:

1. Arrange biscuits in plate as shown in the picture. Heat required number of jeera biscuits in the microwave for 40 seconds. Increase or decrease the time as per the number of biscuits.dahi bhalla shot 4

2. Soak these biscuits in water that is at room temperature, for 2-5 minutes.

dahi bhalla shot 5

3. As the biscuits soften, remove them from water. Squeeze gently between your palms.

4. Whip yogurt to make it smooth. If the yogurt is thick, dilute with water or milk.

dahi bhalla shot 10

5. Gently place the biscuits on the yogurt platter. Drench biscuits with more whipped yogurt.

6. Chill in refrigerator for at least 30 minutes. See how in 30 minutes, the biscuits swell up to more than double the size!!

dahi bhalla shot for video

7. Spice it up with salt, pink salted chilli powder, roasted cumin powder and chaat masala.

8. Pour green chutney and tamarind chutney, as per your taste.

dahi bhalla shot 15

Serve chilled!

9. To make Dahi Vada, pour a tempering of mustard seeds, curry leaves and whole red chilies over the dahi bhalla platter. Also add powdered sugar to the whipped yogurt.

10 .To make Dahi bhalla chaat, add toppings of your choice

dahi bhalla shot 16

dahi bhalla 1

 

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The link to the video ‘How to make date and tamarind chutney’

The link to the video ‘How to make green chutney’

The link to video ‘How to make homemade yogurt’

Aloo Tikki/Potato Patties using left-over rice

Ingredients

For 6 tikkis

For the outer shell:

Cooked Rice, cold (1 cup)

Boiled and peeled potatoes, cold (2 medium sized)

Rice flour/corn flour/ blended poha/ bread crumbs  (1 tbsp or as required)

 

For the stuffing:

Chana dal ( 1/2 cup)

water (1 cup)

Turmeric Powder (1/4 tsp)

Salt (1/3 tsp + 3/4 tsp)

Green peas ( 3 tbsp)

Cumin seeds (1 tsp)

Red Chili powder (as required)

Garam Masala

Coriander Powder

Dry ginger powder(sounth)/ freshly grated ginger (1 tbsp)

Dry mango powder (amchoor)

Coriander /cilantro leaves ( a handful)

Green chillies (2) finely chopped

METHOD

1. Blend ½ cup of cold left-over rice to a smooth paste
Do not add water while blending rice

2. Transfer blended rice to a mixing bowl

3. Grate two boiled and cooled down potatoes
Do not mash potatoes using your hands or a potato masher

4. Mix the blended rice and grated potatoes, and knead a smooth but dry dough
If need be, add little rice flour/corn flour/blended poha/bread crumbs to make a dry smooth dough
I added one tablespoon rice flour, just enough to take care of extra moisture in the dough

5. Incorporate the flour into the dough and knead well to make a smooth dry dough

6. Apply some oil on your palm and smoothen out the dough

7. Allow the dough to rest in the refrigerator for sometime

To make stuffing for the patties:

1. Wash the dal. Add 1 cup water, 1/4 tsp turmeric powder, and 1/3 tsp salt

2. Pressure cook for two whistles. Allow natural release of pressure
Make sure that the dal is cooked and soft, but not mushy

3. Drain the cooked dal onto a sieve

4. Microwave the Frozen green peas for 2 minutes with little water

If using fresh green peas, boil them with the dal

5. To make stuffing, set a non-stick pan to heat at medium

6. To the warm pan, add 2 tablespoon oil

7. To warm oil, add a teaspoon cumin seeds

8. Add chopped green chilies to the crackling cumin seeds

9. Fry green chili for a few seconds

10. Add microwaved green peas

11. Transfer the boiled and sieved dal

12. Add 3/4tsp salt, and little red chili powder. Spices will be on the plus side in this mix

1/3 tsp garam masala, 3/4 tsp coriander powder, and 1/5 tsp dry mango powder, little sounth.

If you are using fresh grated ginger, then saute it after the cumin seeds before adding green chilies

13. Mix well, and cook for a minute or till the excess water dries out

14. Add chopped cilantro leaves and mix well

15. Press the mix a little to mash dal and the peas

16. Transfer the stuffing mix onto a plate for quick cooling
NEVER stuff patties with hot mix

Wrapping up the tikkis

1. Apply some oil on your palms, and divide the dough into equal sized 6 balls

2. Apply oil on your palm and flatten each ball using your fingers

3. Shape the flattened disc like a bowl by raising the dough at the circumference

4. Transfer 2 teaspoon stuffing mix onto  the flattened disc

5. Press the mix inwards using your fingers

6. Press the disc between your palms to bring together the loose ends of the discs

7. Seal the patty with a firm hand. There should not be any cracks in the patty

8. Press lightly between your palms to flatten it and shape it like a patty

9. Roll the patty on your palm to give it a smooth circular shape

In the same manner, prepare all patties
There should NOT be any cracks in the wrapped patty
You could roll the patty between your first finger and your thumb, to give the patty a smooth circular shape

Frying the tikkis

1. Set a flat bottomed pan with oil to heat at medium

2. At any point of time during frying, there should be enough oil in the pan ; atleast more than half the height of the patty

3. Check the heat of oil by dropping in a small piece of dough. Oil around it should sizzle, meaning the oil is ready for frying

Inspect patties for any cracks. Seal properly before dropping in the oil

4. Drop patties in the hot oil. Reduce heat to low-medium

Do not over-crowd the pan with too many patties

5. Fry patties on both sides. Do not turn over too many times

6. One batch of patties takes about 4-5 minutes to fry
Fry all patties in the same manner

Crisp potato patties, also known as ‘Aloo ki tikki’ in Hindi are ready to be enjoyed

A yummy way to use your left-over rice!!

Crisp golden Aloo tikkis can be enjoyed several ways

IMG_4493 newaloo tikki thumbnail

Enjoy Aloo tikki as is, with tomato ketchup

Sandwich aloo tikki between two bread slices and enjoy!

Make an Aloo tikki burger!

To make spicy aloo tikki chaat, tear open the tikki onto a plate

Sprinkle little chaat masala, and 2 tsp thick beaten yogurt (optional)

Top up with green chutney, sweet and sour chutney

Garnish with salt , red chili powder, and chopped cilantro leaves

Spicy Aloo Tikki Chaat is ready to be enjoyed!

IMG_4510 newIMG_4523

समां के चावल की soft and juicy रोटी …flatbread made with samo seeds

Ingredients: (for 24 rotis)
Samo seeds (2 cups)
Water (5 cups)
Salt (2 tsp)
Oil (1 1/2 tbsp + for making flatbread on griddle)
Potatoes (boiled, peeled and mashed) (3)

Method:
1. Wash sama rice thoroughly with water.
2. Transfer to a microwave safe bowl.
3. Add water and salt.
4. Microwave at 100% power for 5 minutes. Give it a mix.
5. Microwave for 10 minutes at 80% power. The mix should look crumbly now. If need be, microwave for a few more minutes (each microwave is different, so timing may vary).
6. Allow it to cool.
7. Add oil and mashed potatoes and knead very well.
8. Divide into equal sized balls.
9. Roll each ball into a disc of 1mm thickness and 3-4 inches diameter, exactly the way you roll makki ki roti or kuttu ke aate ki roti ( check video for tips on easy rolling)
10. Cook on both sides, at medium to high heat.
Enjoy with potato curry or any curry of your choice.

To view this video in English,