Sweet Corn Savory Pan Cake

Sweet Corn Savory Pan Cake 

Pre-preparations: 15 Minutes
Preparations: 15 minutes.
Servings: 4

Ingredients

Broken wheat: 1 Cup
Gram flour: 1/4 Cup
Curd: 1/2 Cup
Crushed Sweet Corn: 1/2 Cup
Green Chilly: 2 Nos.
Garlic: 5-6 Nos.
Ginger: 1 Inch
Salt To Taste
Turmeric Powder: 1 tspn
Fenugreek Seeds: 1/2 tspn
Chopped Curry Leaves: 6-7
Chopped Coriander : 1 Tbspn 
Baking Soda: Pinch.
Water as required.
Oil to sallow fry
Sesame seeds: 1 Tbspn

Method

In a mixing bowl, mix all dry ingredients well.

Add Curd and mix well. Prepare the batter with Dropping consistency by adding required water.

Season it with all spices. Mix well. Keep it aside for half an hour.

Add Baking Soda and mix.

On a non-stick pan apply oil. Once it's heated, add pinch of sesame seeds. 

Pour the batter ( 1 Full Spoon ). Spread it well to make it round.

Fry it till brown on both the sides.

Serve it HOT with any dip, chutney or tomato catch up.

ENJOY !!!

Green Peas "Potli"

Green Peas "Potli"

Pre-preparation Time: 15 Minutes
Preparation Time: 15 Minutes
Servings: 4

Ingredients

Maida (All purpose Flour): 300 Grams

Fresh Green Peas: 500 Gram

Grated Potatoes: 2 Medium

Green Chilly Garlic Paste: 2 tspn.

Lemon juice : 1 tspn

Salt to Taste

Hing: pinch

Garam Masala: 1 tspn

Sugar: 1 tspn

Oil to fry.

Method

Kneed the dough with Maida. Keep it soft like roti dough. Let it rest for a while.

Crush fresh green peas in a hand mixture or mirchi cutter.

Transfer it in a pressure cooker bowl. Grate a potato on top of that. Pressure cook it till 2 whistles. 

DONT ADD WATER AT ALL INTO THIS BOWL WHILE COOKING. Otherwise, it will be soggy.

Heat oil in a pan. Add green chilly/garlic paste, pinch of hing and saute for a while. 

Add the cooked mixture of green peas and potato into it.

Season it with salt and garam masala. Mix it well. Cook it for 2 -3 minutes or till it become dry. No Watery portion should be left in that. Mixture should be almost dry. Let it cool upto room temperature. 

Make small balls from this mixture for filling.

By the time, From the prepared dough, roll a big sized roti and cut small pooris from it with a cookie cutter.

Put mixture ball into poori and make small potlis from them.

In a fry pan, heat oil on a medium temperature. Deep Fry all potlis till brown.

Serve it HOT with Mint Coriander chutney / catch up / or any other deep of your choice.

ENJOY !!!

Medu VADA in Rajasthani Kadhi

Medu VADA in Rajasthani Kadhi

Pre preparation Time: 10 Minutes

Preparation Time: 20 Minutes

Servings: 4

Ingredients

Medu-Vada Batter: 1 Cup (We used Farmz2Familiez Ready to cook Urad Daal Batter)

Ginger Chilly Paste: 2 tspn

Salt to Taste

Oil to deep fry Vadas.

Curd: 1.5 Cup Thick Curd

Gram Flour: 2 Tbspn

Turmeric Powder: 1 tspn

Green Chilly: 2 Nos.

Hing: Pinch

Dry Red Chilly: 2 Nos.

Chopped Garlic: 6 -7 Nos.

Curry Leaves: 5 - 6 Nos.

Cumin Seeds: 1 tspn

Chopped Onion: 1 nos.

Water as required

Method

In ready Made medu Vada batter, add salt to taste, ginger chilly paste and mix well.

Deep fry Vadas from that and keep it aside.

In a mixing bowl, take Curd, add gram flour and pinch of turmeric powder and beat it with beater till smooth. Add some salt to taste.

In a pan, heat a table spoon of oil, add pinch of hing, green chilly, dry red chilly and curry leaves. Let them crackle for a while. 

Add chopped onion and cook it till it becomes translucent. Add chopped garlic to it. Mix it well.

Add the Curd Mixture to it and mix it properly.

Keep on adding water as required. 

Cook it till it become somewhat thick.

Kadhi is ready to be serve.

In a serving bowl,  add Kadhi and put deep fried medu vadas into it. Garnish it with shimmered red dry chilly and some coriander leaves.

ENJOY this fusion rajasthani KADHI PAKODA with rice / chapati / naan / any indian bread.

MultiGrain IDLI TAVA HANDWA

MultiGrain IDLI TAVA HANDWA

Preparation Time: 20 Minutes

Servings: 4

Ingredients

Multi Grain IDLI Batter: 1 Cup ( We used Farmz2FamilieZ ready to use Batter).

Semolina (Sooji): 1/2 Cup

Curd: 2 Tbspn.

Water as required.

Crushed Fresh Green Peas: 1/2 Cup

Crushed Corn: 1/2 Cup

Green Chilly/Garlic Paste: 2 tspn

Salt to Taste

Dry Fenugreek seeds: 1 Tspn

Cooking Soda: Pinch of it.

Turmeric Powder: Pinch of it.

Oil to sallow fry.

sesame seeds: 2 Tbspn.

Method

In a mixing bowl, Mix Semolina and Curd and mix it well. Keep it aside for 3-4 minutes.

Add all the veggies, chilly garlic paste, turmeric powder, salt into Multi Grain IDLI Batter. Mix it well. Add Semolina Mixture to it and mix well. Keep on adding water as required to make pouring consistency of the batter.

Heat oil on a flat pan. Sprinkle some sesame seeds.

Spread  the batter on the Pan and Cover a pan with the lead. let it cook for a while. Shallow fry it both the sides until brown.

Serve it hot with the Hung Curd or any  Deep.

ENJOY !!!

Note: Multi Grain Batter Contains: Rice, Urad Dal, Pearl Millet (Bajara), Finger Millet(Raagi),Jowar,  Whole Green Gram, Black & White ChickPeas

Cucumber Peanut Curry

Cucumber Peanut Curry

Pre-preparation time: 10 minutes
Preparation Time: 10 Minutes
Servings: 2

Ingredients

Cucumber: 4-5 Nos.

Garlic-Green Chilly paste: 1 Tbspn

Oil: 2 Tbspn

Hing (Asafoetida): Pinch

Salt to taste

Turmeric powder: Pinch

Red Chilly Powder: 1 tbspn

Roasted Crushed Peanuts: 2 Tbspn

Butter Milk: 1 Cup.

Method

Cut Cucumbers in a juliennes. 

In a pan, heat oil. 

Put Garlic-Green Chilly paste, Hing and add the cucumbers to it.

Add a spoon full of water to it. Mix it. 

Season it with salt and turmeric powder and mix it well.

Let it be cooked for a while with a closed lead.

Add crushed roasted Peanuts and mix.

Add butter milk and mix it well. Add red chilly powder and mix.

Cook till one shimmer.  

ENJOY !!! 

NOTE: You can avoid garlic if you wish

Spring Onion & Chana Dal Subji

Spring Onion & Chana Dal Subji

Pre-Preparation Time: 10 minutes.

Preparation Time: 15 Minutes.

Servings: 2

Ingredients

Boiled Chana(Gram) Daal(lentils): 150 Grams.

Chopped Spring Onion: 3/4 Cup.

Finely Chopped Garlic Cloves: 6-7 

Finely Chopped Red Onion: 1/2 Cup

Finley Chopped Tomatoes: 1/2 Cup

Grated Ginger: 1/2 Inch

Ground Nut Oil: 2 Tbspn

Mustered seeds: 1 tspn

Curry leaves: 4-5

Green Chilly: 3-4 nos.

Hing Powder (asafoetida): Pinch

Turmeric Powder: 1 tspn

Red Chilly Powder: 2 tspn

Salt to taste

Lemon Juice: 1 tspn

Finely Chopped fresh coriander leaves: 1/2 Cup

Method

In a Pan, Heat oil. Add mustered seeds and let them crackled.

Add Curry Leaves, green chilly and finely chopped garlic. Saute for a while. Add pinch of Hing. 

Add finely chopped onion and saute them till translucent. Add finely chopped tomatoes and finely chopped spring onion's whites and let them cook till soften. Add pinch of salt and turmeric powder. Mix it well. Cook for a while.

Add finely chopped Spring Onion's Greens at this stage and mix them well.

Add boiled Chana Daal to it. Mix it well. Add 1 + 1/2 cups of water to it and season it with red chilly powder and salt.

Let the water reduce somewhat.

Again add lemon juice to it and mix it well. Cook it on a medium heat till the water reduces.

Add finely chopped coriander leaves and Mix it well.

Serve it hot with Paratha, Bhakhari or Rotli (Fulka)!!!

Enjoy !!!

Pigeon Pea Masala Khichdi --- Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Pigeon Pea Masala Khichdi - Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Preparation Time: 30 Minutes
Servings: 4

Ingredients

Soaked Rice(I used Baasmati): 1 Cup

Soaked Toor Daal: 3/4 Cup

Finely Chopped Onion: 1/2 cup

Finely Chopped Tomatoes: 1/2 cup

Finely Chopped Potatoes: 1/2 cup

Curry Leaves: 5-6

Bay Leaf: 1 small

Mustered seeds: 1 tspn 

Cloves (laving): 3-4

Whole Black Pepper: 5-6

Garlic - green chilly paste: 2 tspn

Crushed Lilwa(Pigeon Peas): 1/2 cup

Whole Lilwa: 1/2 cup.

Oil: 4 Tbspn

Ghee: 1 Tbspn

Hing: 1 Tspn

Salt to taste

Red Chilly Powder: 2 tspn

Garam Masala: 1 tspn

Turmeric Powder: 1 tspn

Method

Heat Oil in a Pressure Cooker. Add mustered seeds and let them crackled well.

Add cloves, whole black peppers, Garlic-chilly paste, bay leaf, red chilly and let it shimmer for a while.

Add Finely chopped onion and saute it well. Add Tomato and crushed pigeon peas(lilwa) into it and cook it well for a while. Add finely chopped tomatoes, potatoes and whole pigeon peas to it and mix well. Let all cook for 1 minutes.

Add soaked and drained rice and toor daal to it. and mix it well.

Add water to it and then season with all dry masalas. Mix very well.

Add Ghee to it.

Close the pressure cooker with a lead and whistle. Cook it for 3 to 4 whistles.

Let the pressure cooker cool down.

Serve it hot in a bowl. 

Enjoy !!!

Goes very well with Punjabi Kadhi, Masala Chhash... Papad and pickle...

Punjabi Kadhi

Punjabi Kadhi

Preparation time: 20 Minutes.

Servings: 2

Ingredients

Thick Curd: 1 cup

Water: 1 cup

Gram flour: 3 1/2 Tbspn.

Onion (Cut in Julienne): 1 Medium

Grated Jagary(Gud): 1 Tbspn

Roughly meshed Garlic: 7-8 cloves.

Green Chilly: 5-6 Nos.

Curry leaves: 5-6 Nos.

Cloves (laving): 2-3 Nos.

Whole Black Pepper: 4-5 Nos.

Bay leaf: 1 Medium

Ginger julienne: 1 Inch.

Oil: 1 Tbspn

Ghee: 1 Tbspn

hing: 1 tspn

Red Chilly Powder: 2 tspn.

Turmeric Powder: 1 tspn.

Salt to taste.

Coriander leaves to garnish.

Method

In a mixing bowl, take curd and add gram flour to it. Beat it well with the hand beater. Keep on adding water slowly while continuously string the mixture.

Add jagary and meshed garlic to that and let it rest aside.

In a pan, heat oil and ghee together. Add curry leaves, bay leaf, cloves, black pepper to it.

Add Onion and Ginger julienne to it and saute till onion becomes translucent. Add turmeric powder and pinch of salt to it and let it cook for a while.

Add that curd mixture to this pan, Mix it well.

Add salt to taste. Season it with red chilly powder and pinch of hing.

Let it cook for almost 10-15 minutes till it become thick. 

Garnish it with onion julienne and coriander leaves.

Serve it hot with Khichadi or Masala Rice !!!

ENJOY !!!

Kachhi Dabeli

Kachhi Dabeli

Pre-Preparation Time: 10 Minutes.

Preparation Time: 20 Minutes. 

Servings: 4

Ingredients

Dabeli Masala:

Whole Coriender Seeds : 4 Tbspn

Sesame Seeds: 4 Tbspn

Fennel Seeds(Variyari): 3 Tbspn

Cloves: 10-12 nos.

Dry Red Chillies: 7-8 Nos.

Cinnamon stick: 1 inch

Kashmiri Red Chilli Powder: 1 Tbspn.

For Stuffing:

Boiled Potatoes: 4 Nos.

Green Chilly: 2 Nos.

Ginger: 1 Inch 

Butter: 1 Tbspn

Oil: 1 Tbspn

Cumin Seeds: 1tspn

Asafoiteda (Hing): Pinch.

Turmeric Powder: 1/4 tspn.

Sugar: 3/4 tspn

Lemon Juice: 1 tspn.

Salt to taste.

For preparing Dabeli:

Pav(Bun): 8 Nos.

Butter:2 Tbspn.

Date & Temrind Chuttney: 1/2 Cup.
Chilly Coriander Green Chuttney: 1/2 Cup.

Finely Chopped Onion: 2 Nos.
Peanut Masala: 1/2 Cup.

Pomegranate : Half Cup.

Thin Sev: 1 Cup.

Finely Chopped coriander Leaves: 1/2 Cup.

Method

Dabeli Masala:

In a pan, dry roast all the spices whole coriander seeds, sesame seeds, fennel seeds, cloves, dry red chillies and cinnamon stick till they start changing color. Let them cool for a while.

Blend them altogether in a food processor. Add red chilly powder to it and mix it well.

Masala is ready.

Dabeli Stuffing

In a pan, heat butter and oil together.

Add pinch of Hing and cumin seeds. Saute it for a while.

Add ginger and green chillies (Finely chopped). Saute it again for a while.

Add Bolied Messed potatoes and mix it well and let it cook for couple of minutes.

Season it with salt, sugar and freshly prepared Dabeli masala. Cook it for 2-3 minutes. Continuously stir in between.

Add lemon juice to it and mix it well.

Stuffing is ready. Let it cool for a minute or two.

Assemble Dabeli

Take fresh buns and Put a gentle deep cut from the middle. Don't make two parts of the bun.

On a flat pan, put some butter and saute buns from both the sides.

Open the bun cut, and apply green chuttney on one side and date temrind chuttney on the other side.

Put some dabeli stuffing inside. 

Add some masala peanuts, sev, pomogranate, some finely chopped onion and close it well.

Again saute the prepared dabeli on a flat pan with butter from both the sides.

Take it on a dish and give it a bath of sev and garnish it with some pomogranate and butter.

Serve it hot with Date-Temrind chuttney and green chuttney.

ENJOY !!!

Cluster Beans (Guvar) Dhokali with Biscuit Bhakhari

Cluster beans (Guvar) Dhokali With Biscuit Bhakhari

Preparation: 30 Minutes

Servings: 2

Ingredients 

Wheat Flour: 400 Grams

Oil: 3 Tbspn

Pure Ghee: 2 Tbspn
Ajwain: 2 tspn

Asafoetida(Hing): Pinch

Finely chopped Cluster Beans (Guvar sing): 1 Cup

salt to taste

Red Chilly Powder: 2 Tbspn

Finely Chopped Garlic: 2 tspn

Turmeric powder: 2 tspn

Water: 3 cups.

Method

Take Wheat flour in a bowl.

Add 2 tspn oil, salt, 1 tspn red chilly powder, 1 tspn turmeric powder and kneed the dough by adding water to it ( Prepare a hard dough like bhakhari ). 

Let it rest for 5 minutes.

Make equal portions from the dough and roll it evenly.

Cut them all into triangular shape. Keep it aside.

Leave four portions of dough aside.

For Dhokali:

In a pressure cooker, heat Oil and add finely chopped garlic and ajwain and asafoetida(Hing). 

Add chopped cluster beans and saute it for 1 minutes.

Add 2 Cups of Water into it and let it boil till shimmering.

Add all triangular Dhokalis into the boiling water and mix them well.

Season it with red chilly powder, turmeric powder, salt and pure ghee to it.

Mix it well.

Close the pressure cooker with lead and let it whitsel for two times.

Cluster beans (Guvar) Dhokali is ready.

For biscuit Bhakhari:

Roll the remaining dough portions into square evenly.

On a flat pan, put some oil, put them one by one and let them brown both the sides.

Biscuit bhakhari is ready.

Serve the Guvar Dhokali hot with a Tbspn of pure ghee and these bhakhari.

!!! Perfect Desi Meal for all seasons !!!

Ragada - Patties

Ragada Patties 

Pre-preparation time: 20 Minutes

Cooking time: 30 Minutes

Servings: 2

Ingredients

For Ragada:

Dry green peas: 100 grams

Finely chopped onion: 2 nos

Finely chopped tomatoes: 2 nos

Green chilly and garlic paste: 2 to 3 Tbspn

Curry leaves: 6 to 7

Coriander Leaves: 1 Tbspn

Oil: 3 Tbspn

Red chilly powder: 1  to 2 Tbspn

Turmeric Powder: 1/2 tspn

Mustered seeds: 1 tspn

Asafoetida (Hing): Pinch

Garlic and red chilly paste: 1 Tbspn

Lemon Juice: 2 Tbspn

Garam masala: 1to 2 tspn

Salt to taste

water as required

For Patties:

Boiled Potatoes: 4 Medium

Corn Flour: 1 Tbspn

Coriander Leaves: 1 Tbspn

Salt to taste

Freshly Crushed Black Pepper: 1 tspn.

Green Chilly Paste: 1 tspn

Garlic Paste: 1 tspn.

Lemon Juice: 1.5 tspn

sugar: 1 tspn

Breadcrumbs: 1 Cup

Oil to shallow fry.

For Garnishing:

Thin Sev: 4-5 Tbspn

Coriander Leaves: 1 -2 Tbspn

Curd: 2-4 Tbspn

Green Chutney: 2 Tbspn

Date-Tamarind Chutney: 4 Tbspn

finely chopped onion: 2 Tbspn

Method

Ragada:

Soak dry green peas in hot water for 6 to 7 hours, Pressure cook them until 4 to 5 Whistles. 

In a pan, take oil, add mustered seeds, pinch of asafoetida, curry leaves, green chilly and garlic paste, finely chopped onion and saute till it becomes translucent then add finely chopped tomatoes and again saute.

Add salt, red chilly powder, turmeric powder and mix it altogether.

In a pan, take boiled green peas and add this sauted mixture into it and also add necessary spices as per taste and add water to make ragada. Shimmer it for 10 - 15 minutes.

Add Lemon juice and coriander leaves to it.

It's done. 

Patties:

Mesh Boiled Potatoes in a mixing bowl.

Add salt, garlic paste, freshly crushed black pepper and green chillies and sugar Mix it well.

Add corn flour(For Binding), lemon juice and coriander leaves and again mix it well.

Prepare equal sized patties from that mixture.

Cover all the patties by breadcrumbs.

Take a flat pan, saute all the patties till brown both the sides by adding some oil.

Serve:

Take a pasta plate, arrange patties in the middle of it.

Pour the prepared Ragada on them.

Add some green chutney and date-tamarind chutney into the Ragada.

Garnish the dish with Curd, some coriander leaves and Sev and onion on the top of it.

Serve it Hot. . . !!!

Dry "Dhokli" with Tadka Paani

Dry "Dhokli" with Tadka Paani

Preparation Time: 20 Minutes

Servings: 4

Ingredients

Rice: 2 Cups

Toor Daal(Red Gram lentils): 1 Cup

Chana Daal (Gram lentils): 1 Cup

Whole Wheat Flour: 2 Tbspn

Sesame seeds (Til): 2 Tbspn

Curd: 1 Cup (or as required to knead the dough)

hing(Asafoetida): 2 tspn

Soda powder: 1 tspn

Turmeric powder: 2 tspn

Salt to taste

Red Chilly powder for garnishing.

Mustard seeds: 1 Tbspn. 

Oil: 4 Tbspn

Method

Grind rice, and lentils (chana and toor) in a grinder and take that mixture into a mixing bowl.

In an another small bowl, take whole wheat flour and add oil to it. Now rub that mixture with help of your palm. Add this mixture to the first bowl of grinned mixture. Mix it well. 

Add salt, pinch of turmeric powder and pinch of soda powder. And with help of curd, knead it like a dough.

Take a bowl full water and let it boil well. 

By the time, prepare small portions from the dough and make it flat (like a traditional dhokali).

Add these all dhokalis into boiling water and let them cook for almost 5-10 minutes on a high flame with the closed lead on the vessel.

Take all cooked dhokalis into a bowl. And let them cool down for a while.

In a tempering pan, take 2 Tbspn of oil. Add mustard seeds and let them crackle well.

Add pinch of hing(Asafoetida) and sesame seeds, red chilly powder to it and temper it in the left boiled water. Let it boil again till 2 -3 shimmers (almost 5 minutes). 

In an another pan, take remaining 2 Tbspn oil, add mustard seeds, sesame seeds and a pinch of hing(Asafoetida). 

Add all cooked dhokalis to the pan, and mix them well. 

Add pinch of salt (as they are cooked in a boiling water, some salt from them might have drained).

In a serving dish, Arrange dhokalis accompanied by tempered water in the shot glasses ( This is our way of serving. It can be served in your own way too... :) )

A very unique savory dish is ready to ENJOY. .. !!!