Saturday, September 8, 2012

ALOO TIKKI




                           ALOO TIKKI  RECIPE





Ingredients:-


3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper

For Stuffing:-
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tikki :-
  • Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
  • Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
  • Divide it into 10 equal portions.
  • Now wash and dry your hands and rub them with little oil.
  • Take each portion of potato mixture and make a ball. Now
  • Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
  • Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
  • Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
  • Serve aloo tikki hot with chutney and stirred curd.
Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Friday, September 7, 2012

DAHI BHALLA

 

                                   DAHI BHALLA RECIPE
 
 
Ingredients:-
 
For bhalle:
1 cup urad duli dal (split black gram)
Pinch of hing
Salt to taste
Oil for frying
1 chopped green chilly
Little chopped ginger

For filling:
1 tsp chopped kaju
1 tsp kishmish
1 small tsp grated coconut
Salt to taste
For the dahi:
2 cups thick yogurt
½ cup milk
Pinch of sugar
1 tsp dry roasted jeera powder
1 tsp blak salt
2 tbsp tamarind  chutney
Few pomegranate seeds
 
How to make dahi bhalla :-
·         Soak the dal for 2 hrs in water and keep aside.
·         Then take out extra water and add all the ingredients of the bhalle except oil and grind it into a mixture.
·         Mix all the filling ingredients in a bowl.
·         In a kadai heat oil for frying.
·         Now take a tablespoon of the mixture on your palm and then flatten it out.
·         Place some filling in the centre.
·         Now with the help of water close the sides of the mixture on the hand. It should look like a half moon.
·         Place them in the hot oil and fry then till golden crisp.
·         Now dip them in some water for ½ hour.
·         Beat the yogurt and add milk and sugar to it.
·         Gently squeeze water from the bhalle and place them in half the beaten yogurt mixture.
·         Now in a serving plate lay out the dahi and bhalla and then pour some beaten dahi on them and sprinkle some jeera powder and black salt powder and some sweet tamarind chutney.
·         Garnish dahi bhalle with pomegranate seeds and serve.
 

Thursday, September 6, 2012

PANI PURI


                                         PANI  PURI  RECIPE

 

Ingredients:-
 1 cup Rava
 1 tbsp Maida
 1/4 tbsp Soda
 1/2 tsp Red chilli powder
 2 tsp Cumin powder
 1 tsp Kala namak
 2 tbsp Tamarind pulp
 200 gm Sprouts (boiled)
 150 gms Potatoes (boiled)
 1/2 cup Coriander leaves
 1 Cup mint leaves
 Oil for frying
How to make Pani Puri:-
Mix rava, Maida, soda and salt to make dough.
Keep it covered by a wet cloth for sometime.
Make circle like rolls from the dough and place them in a damp cloth.
Heat oil and fry dough circles till it turns golden brown.
Puri is ready.
Grind mint and coriander leaves to make a paste.
Mix red chilli powder, cumin powder, kala namak, tamarind pulp and salt well.
Add mint corainder paste to the mixture.
Add 4 cups water to this mixture.
Masala water is ready.
Mash the potatoes and add sprouts, red chilli powder and salt.
Mix it well.
Make a hole in puri and stuff the mixture into it.
Serve stuffed puri with prepared masala water.

Wednesday, September 5, 2012

BREAD PAKORA


                                              BREAD  PAKORA  RECIPE

 

Ingredients:-
 1/4 tsp Asafetida
 1/4 tsp Baking powder
 8 Slices bread
 1 Cup gram flour
 1/4 tsp Nigella
 1/2 tsp Mustard seeds
 Salt to taste
 1/4 Cup water
 1 Onion (chopped)
 2 Potatoes
 2 Pods garlic (ground)
 1/2 inch ginger (ground)
 1/4 tsp Garam masala powder
 1 Cup cooking oil
 1/2 tsp Turmeric powder
 1/2 tsp Red chilli powder
How to make Bread Pakora:-
Mix asafetida, baking powder, gram flour, nigella and salt in a bowl.
Add the water to it slowly and mix it till the batter is smooth and thick. (Batter is ready.)
Boil, peel and cut the potatoes in small pieces.
Heat two tablespoons of oil in a frying pan.
Add mustard seeds in the oil when it is hot.
After a minute, add the chopped onion in the frying pan and fry it till it becomes golden brown.
Add ground ginger and garlic to the fried onion.
Add turmeric powder, red chilli powder and salt.
Add chopped potatoes and garam masala powder after a while.
Mix them and fry for some time. (Stuffing is ready.)
Cut the side of the bread and cut it into triangular shape.
Heat oil in a frying pan.
Fill the potato stuffing between two triangular pieces of bread.
Dip it in the batter properly to cover it entirely with the batter.
Fry it deep on the medium heat carefully.
Bread pakora is ready to serve.

 

Tuesday, September 4, 2012

MISSAL PAV

                                            MISSAL PAV RECIPE

Ingredients:-

100 gms Dry White Peas
1/2 tsp Turmeric Powder
 1-1/2 tbsp Oil
 1/2 tsp Mustard Seeds
 1 tbsp Ginger Paste
 1 tsp Garlic Paste
 1/2 tsp Green chili Paste
 2 tbsp Thick Tamarind Juice
 1/2 tsp Garam Masala
 1/4 cup Coriander Leaves
 1/4 tsp Yellow Chili Powder
 1/2 tsp Chat Masala
 1 tbsp Lemon Juice
 Salt to taste

 For  Garnishing:-
2 cups Mixture of Gathias, Papri, Peanuts
 3/4 cup Onion (chopped)
 2 Green Chilies (chopped)
 2 tbsp Coriander Leaves
 1 cup Salty Curd (beaten)

How to make Missal Pav:-
Cook peas in a pressure cooker, with very little water, salt and turmeric.
Heat oil and put mustard seeds into it. Add ginger, garlic and green chili paste. Fry for a minute and then add cooked peas and tamarind juice. Cook it uncovered on a low flame for 2 min.
Add garam masala and coriander leaves. Mix thoroughly and remove from heat.
Sprinkle the mixture of gathia, papri, peanut, dal, etc. Add onion, green chilies and coriander leaves.
Sprinkle yellow chilli powder, chat masala and squeeze lemon juice all over the cooked peas.
Finally, top with a little curd and serve immediately.