Thursday, December 18, 2014

Moong Daal Pakora / Bhajiya

Crispy fried nuggets made with yellow lentil, fresh fenugreek and potatoes

During winter season we all  like to have hot and crispy snacks .This daal ka bhajiya or Vati daal na Bhajiya is a easy and popular snack in North India.These lentil  fritters are called as vadas in Southern India and in North India they as popular as bhajiya or pakoras. 

Yellow lentil or moong daal is soaked and ground and then few spices ,fresh chopped fenugreek leaves and potatoes are added in it and then small nuggets are dropped in hot oil and fried to make golden crisp pakoras /vadas .

You can also make these pakoras without fenugreek leaves if not available easily,and can also use chilkewali moong daal(split moong daal with skin) instead of yellow moong daal or use half of each daal.

I have also posted a different version of Moong daal pakora which is a popular snack /street food of Delhi- Ram ladoo /Pakora chat



lentil fritters




Prep time-15 min
Cooking time-15 min
Difficulty level-easy
Cuisine-Indian
Type-snack
Serve-4

INGREDIENTS-
  • Yellow lentil /moong daal- 3/4 cup
  • Potato,boiled - 2 small
  • Fresh fenugreek/methi , chopped-3/4 cup
  • Green chilies, chopped- 2 tsp
  • Chili powder/Mirch- 1 tsp
  • Salt- to taste
  • Asafoetida /Hing- 1/3 tsp
  • Cumin seeds /Jeera- 3/4 tsp
  • Cooking oil- to deep fry
  • Coriander seeds/Dhaniya, crushed- 1.5 tsp
PROCEDURE-
  1. Wash and soak moong daal for about 3 hours.
  2. Grind daal to make a smooth and thick paste(no need to add extra water)
  3. Peel and chop boiled potato into small pieces (like we chop to add in poha).
  4. Wash and finely chop methi leaves  and coarsely crush coriander seeds in mortar and pastle.
  5. Take ground moong daal paste in a bowl and whisk well.
  6. Now add all the spices and methi leaves and mix well.
  7. Then add chopped potatoes and mix gently.
  8. Heat oil in a deep and wide pan to deep fry.
  9. Drop small portions of lentil mixture in the oil with the help of your fingers or with a small spoon.
  10. Deep fry on medium heat till golden in colour.
  11. Drain on a paper napkin when done.
  12. Serve hot.
Serving suggestions-serve hot with green chutney,tamarind chutney or ketchup.

Monday, December 15, 2014

Shakarkand Ki Chaat

Spicy Sweet potato snack - quick and oil free

Shakarkand/sweet potato is a tuber and is very high in vitamin B6,good source of VitC,D ,Iron,Magnesium and is very rich in fiber and is fat free so now becoming popular worldwide.It is a versatile tuber ,you can bake, roast, grill or boil it and can make many different types of dishes with it or just enjoy the plain roasted one as a snack.

Roasted shakarkandi is very popular during winter as a snack or can be enjoyed just plain roasted one. street vendors on small stalls sells these charcoal grilled sweet potatoes,which are then peeled ,cubed and few spices and tangy chutnies are mixed in it and a tangy and spicy snack is served in just few minutes.
Traditionally sweet potatoes are grilled on charcoal for the wonderful smoky aroma but you can also bake them in an oven or just boil them in a pressure cooker.
you can mix lemon juice and dry spices only or add tamarind and green chutney,both versions taste great.


sweet potato snack


Prep time-5 min
Cooking time- 10 min
Difficulty level-easy
Spice level-medium hot
Cuisine- North Indian
Type-Snack,side
Serve - 4

INGREDIENTS-
  • Sweet potato /shakarkandi  - 2  (400 gms)
  • Tamarind chutney -1.5 tbsp
  • Green chutney - 1.5 tbsp
  • Red chili powder -1 tsp
  • Black salt /kala namak - 1/4 tsp
  • Roasted cumin powder  - 1/3 tsp
  • Salt - to taste
  • Green chili,chopped -1 tsp
  • Fresh coriander,chopped -  2 tbsp
  • Lemon juice- 2 tbsp
PROCEDURE-
  1. Boil shakarkand /sweet potato in a pressure cooker with a glass of water,if its big then make into 2-3 big pieces.
  2. Boil on medium heat fopr 3 whistles.
  3. When cool down completely then peel the skin completly.
  4. Chop the boiled sweet potato into medium size cubes.
  5. Take a big bowl and add chopped sweet potatoes.
  6. Add all the spices and both chutney and lemon juice.
  7. Mix preperly add chopped green chili and fresgh coriander.
  8. Serve with a tooth pick and a lemon wedge.
Tips-
  1. For the smoky flavour- slice the boiled and peeled sweet potato into 1 inch thick roundels. grease a non stick flat pan with few drops of oil.arrange the sweet potato slices over it in single layer and cook on medium heat till it get nice golden color,turn the sides and cook from other side too. make cubes and make chat.
  2. Can also make without the chutnies.
  3. You can substitute lemon juice with orange juice.
  4. Can also add some boiled potatoes and ripe banana cubes in it.

Wednesday, December 10, 2014

Gobhi,Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

A very popular and delicious seasonal mix vegetable pickle of Delhi and Punjab(India)

This pickle is a specialty from Punjab,a must have pickle during winter  as these vegetables are easily available during this season.I always make this pickle in the starting  of winters and enjoy with  all the stuffed parathas which we usually make during winters ,it taste great with paratha ,poori and rice and daal combo too.

The main vegetables used to make this pickle are carrot,cauliflower and turnips .I have used them in equal preparation but you can adjust the ratio according to your choice or can use any two vegetables instead of three but in authentic pickle these three are must.

The recipe is quit easy to make but you have to be careful in few things.First and foremost is to dry the extra moisture from the vegetable by sun drying them on a cloth for a day.The jaggary should be just melted in vinegar ,don't overcook it as it may alter the taste.
It taste best when its fresh so try to make in small batches.





Prep time-15 min
Cooking time-10 min
Difficulty level-medium
Cuisine-North,Punjab
Type- Pickle, side

INGREDIENTS-
  • Cauliflower-500 gm
  • Turnip-500 gm
  • Carrots-500gm
  • White vinegar-400 ml
  • Asafoetida-1/2 t.s
  • Jaggery-300 gms
  • Turmeric-1 tsp
  • Chilli powder-4 tbsp
  • Ginger-150 gm
  • Salt-4 tbsp
  • Fenugreek seeds-2 tbls
  • Fennel seeds-2 tbls
  • Mustard-2 tbls
  • Mustard oil-600 ml *
  • Whole garam masala-4 tbls *
 PROCEDURE-
  1. Seperate the florets from cauliflower and peel and chop turnip and carrots in baton shape.*
  2. Grind garam masala,fenugreek ,fennel and mustard seeds coarsely,and peel and grate the ginger.
  3. Boil enough water in a pan,add 1 tbls salt add cauliflower florets and boil for a minute ,
  4. Now add turnip and carrots and boil for one more minute.drain and spread on a towel to absorb the moisture.
  5. Keep in sunlight   for atleast 8 hours,or,till all the extra moisture dries up completely.(this step is important as moisture can spoil the pickle)
  6. Take mustard oil in a pan and heat very well.remove pan from heat and then let it cool down slightly.
  7. Then add grated ginger, fry for few seconds and then add asafoetida,red chilli powder,turmeric,salt and all the spices and stir.
  8. Add the vegetables in this pan and mix well till vegetables get well coated with masala.
  9. Heat vinegar in a seperate  pan,when it start boiling add crushed jaggery,and stir and mix,cook till jaggary dissolves completely
  10. Let it cool a bit and then add it into the vegetables.mix well.
  11. Transfer the pickle in a sterlized jar ,cover and keep in sunlight for 3 days.
  12. Now your pickle is ready to eat.
NOTE-
1-Garam masala -Grind 6 black cardamom,12 small cardamom,1.5 t.s black pepper,1/2 t.s cloves,1.5 t.s cumin,1/2 t.s cinnamon OR use readymade garam masala.
2-This pickle taste best when it is fresh i.e with in a month. so don't make in large quantity. because vegetables taste better when they are crunchy.when pickle matures,they become soft and  may become too sour in taste.
3-You may increase or decrease the preportion of vegetable according to your personal choice.
4-You can substitute mustard oil with refined oil ,if you don't like the strong taste of mustard oil.
5-Batons-chop like french fries
6-Pickle should always be covered with a layer of oil to avoid spoiling.

Sunday, December 07, 2014

1 Min Chocolate Mug Cake - Eggless

Chocolate mug cake made in microwave in just a minute

I love to bake but have limited my baking experiments now as my children are not so fond of baked goodies due to the calories its loaded with so I am left with just one option to try small sizes of cakes and cup cakes to bake.
Microwave in my house is used just for heating purposes,never cooked anything in it. I read many recipes to make cake and muffins in microwave but never tried any as in my opinion anything cooked ,baked or steamed will turn a bit dry and rubbery as compared to normal stove top cooking or oven baking.
There are so many microwave mug cake recipes on the net but I was a bit skeptical about trying them, but when I saw the mug cake recipe on Shireens blog ,I wanted to give it a try and believe me it turned out so moist and good that who ever tasted it loved it.
The ingredients are simple and easy and you can adjust the sugar and coco powder according to your taste.Addition of nuts and choco chips is optional ,you can add or just skip them.
Do try it and you will surely get addicted to this easy and quick mug cake,its so easy that even your kids can make it when ever they want to treat themselves.

If you love baking then do check many baking recipes on my blog - here

chocolate mug cake in microwave in 1 min


microwave chocolate mug cake

Prep time -2 min
Cooking  time -1.5 min
Difficulty level - easy
Cuisine -International
Type-bake,dessert
Serve-1

INGREDIENTS-

  • 2 tbsp - Refined flour /maida
  • 1.5 tsp - Unsweetened coco powder.
  • 1.5 tsp - Sugar
  • 1/4 tsp - Baking powder
  • Pinch of - Salt
  • 2 tsp -  Chocolate chips (optional )
  • 1 tsp - Crushed walnuts
  • 1 tbsp - Fruit jam
  • 2 tbsp - Milk
  • 1 tbsp - Cooking oil
Cooking Directions-
  1. Take a microwave safe mug.
  2. Add flour,sugar,coco powder,salt and baking powder.
  3. Mix well and add choco chips and walnuts and mix.
  4. Now add milk, jam and oil.
  5. Stir to mix properly.
  6. Now keep the mug in the microwave.
  7. Cook on micro high for 1 minute 10 seconds.
  8. Wait for 2 minutes.
  9. Now remove from microwave and ENJOY
Note-
  1. You can add any fruit jam, marmalade or nutella of your choice ,I have added my favorite orange marmalade.
  2. Addition of nuts and choco chips is optional ,you can add or skip them.
  3. Cooking time may differ slightly depending on your microwave
  4. It taste great with icecream :)