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.
Oil 2 tsp
Desi ghee 2 tsp
Cumin Seeds 2 tsp
Whole dry red chillies (2)
Onions, finely chopped 3/4 cup
Ginger Paste 2 tsp
Tomato Puree 3/4 cup
Water 2 cup
Salt to taste
Red chili powder 1/5 tsp
Coriander Powder ( 1 tsp, heaped)
Cilantro leaves, chopped. a handful (for garnishing)
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!!
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!
Jeera biscuits (special)
Pink salt (rock salt)
Red chilli powder
Roasted Cumin powder
Tamarind sweet and sour chutney
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.
2. Soak these biscuits in water that is at room temperature, for 2-5 minutes.
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.
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!!
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.
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
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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’
Corn starch/corn flour/arrow root (1/2 cup)
Water (2 cup+ for setting the sev)
Food color (optional, few drops)
Preparations before cooking:
1. Set the attachment with smallest size of holes in the sev maker. Grease the sev maker and put aside.
2. Set a wide bowl ready with ice cubes and cold water. Store the bowl in refrigerator till ready to make sev (if kitchen is very hot).
1. Mix corn starch and sugar.
2. Mix water slowly to form a solution.
3. Set a wide non stick pan to heat at low-medium.
4. Cook the solution till it becomes translucent and gel-like.
5. Immediately transfer to sev maker.
6. Make sev in ice-cold water.
7. Transfer to refrigerator for at least half an hour or until the sev is set.
Enjoy in desserts like rabdi falooda, Ice-cream falooda, kulfi falooda, custard, parfait, fruit cream etc.
Let your creativity flow!
Check out these interesting recipes to make falooda!
Recipe for Rabdi Falooda at
Recipe for Kulfi falooda
Kala chana is a variant of chickpeas and is widely used in the Indian cuisine. Its high protein content makes it very desirable, especially to those wishing to lose weight. Its soup is very healthy and is recommended for quick energy. This can be made either dry or as a curry.
Kala Chana/Black chickpeas (1 cup)
Split Bengal Gram (1 1/2 tbsp)
Water ( As required)
Oil (2 tbsp)
Desi Ghee (1 tsp)
Bay Leaves ( small 2)
Cumin Seeds (2 tsp)
Turmeric Powder (1/3 tsp)
Coriander Powder (3/4 tsp)
Red Chili Powder ( 1/3 tsp / as per choice)
Salt (1 tsp/ as per choice) Garam Masala (1/2 tsp)
Ginger garlic Paste (1tbsp)
Tomatoes (chopped 3/4 cup)
Onions (chopped 3/4 cup)
Coriander leaves ( for garnishing)
1. Soak kala chana and dal in 3 cups of water for 10 hours.
2. Drain and discard the water.
3. In a pressure cooker, warm 1 tbsp oil and add cumin seeds. Add bay leaves and fry till cumin is nicely fried.
4. Add all spices except garam masala.
5. Add drained chanas and dal, and fry for 2 minutes.
6. Cover cooker with a lid and allow steam to build up to maximum ( or 2 whistles in a conventional cooker).
7. Reduce heat to low and let cook for 20 minutes. Allow natural release of pressure.
8. In a pan, warm 1 tbsp oil and 1 tsp desi ghee.
9. Add ginger garlic paste and sauté.
10. Add onions and fry till golden brown.
11. Add tomatoes, mix and cover with a lid.
12. Keep stirring after every few seconds.
13. Saute till the tomatoes are soft and oil leaves the sides of the masala.
14. Add a tbsp of water. Switch off the heat and allow to cool.
15. Blend the masala in a mixer. Blend till neither very fine, nor very coarse.
16. Add the blended masala to the boiled chanas. Add garam masala and few chopped cilantro leaves.
17. Cook for a few minutes, till gravy is desired consistency. If need be, add more water to achieve desired quantity of gravy.
18. Serve garnished with onion rings and chopped cilantro leaves.
Enjoy with roti, poori, paratha, naan or rice.