Assorted Pakodas

This post is a part of the Cooking from a Restaurant Menu theme at BM#24 hosted by Srivalli. I have picked up Akbar’s Indian Restaurant menu.

Pakodas are a savior when you have guests at your place, and the good thing is that you can make pakodas out of anything.. I have this assorted pakodas for onion, potatoes, cauliflower and paneer.. But never the less, there can be many many more types of pakodas…

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Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 4-5 people

INGREDIENTS:

  • 1-1/2 cup Gram Flour (besan)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 medium Onion chopped length wise
  • 1 medium Potato chopped as round chips
  • 1 cup of Cauliflower florets
  • 1 cup of Paneer chopped as large cubes
  • 1 tea spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 tea spoon Chaat Masala
  • 1/2 tea spoon Garam Masala
  • Oil to deep fry

PREPARATION:

Mix all the ingredients except oil, onions, potatoes, cauliflower and paneer in a big mixing bowl. Add water to make a semi liquid batter. Make sure that there are no lumps in the batter.

Heat the oil in a pan for frying.After around 5 – 7 minutes when you feel that the oil has become hot test the same by putting a small drop of the batter in it. If the drop comes up to the surface it means that the oil is ready for frying.

  • For Onion Pakodas, separate the onion rings using fingers, and drop these in the batter. Coat them properly.
  • For Potato Pakodas, drop these in the batter. Coat them properly.
  • For Cauliflower Pakodas, drop these in the batter. Coat them properly.
  • For Paneer Pakodas, slice each cube from middle, sprinkle some chaat masala over it. Make a sandwich of the two paneer slices and dip it in the batter. Coat it properly.

Now take some onion/potato/cauliflower/paneer covered in the batter in your fingers and drop it in the oil from one side. Make sure you just slide it from the side to avoid yourself from burning.

Likewise put some more pakoras in the pan. Simmer the gas to avoid them from burning and also so that they get cooked from inside as well.

Take a perforated spatula and separate out the pakoras from each other if they have started sticking.  Fry them till they turn golden brown from all sides. Then remove them on a kitchen towel (tissue) to drain access oil.

SERVING:
  • Sprinkle some chaat masala before serving.
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.

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Tasty Cooking..!!

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Aaloo Kulcha

This post is a part of the Stuffed Breads theme at BM#24 hosted by Srivalli.

Last time I had tried Onion stuffed Kulcha, due to the unavailability of resources.. But this time I filled up a nice tangy potato stuffing in my Kulchas.. They came out really well.. My husband was like that they have swollen up like puris… 🙂

Kulcha

Preparation Time:- 1 hr 10 mins |  Cooking Time:– 7 mins per kulcha|  Serves:- 6-7 kulchas

INGREDIENTS:

For Dough:

  • 2 cups All Purpose Flour (Maida)
  • 1/2 tea spoon Salt
  • 1 table spoon Yogurt (Dahi)
  • 1/4 tea spoon Soda bicarbonate (Baking Soda)
  • 1 tea spoon Sugar
  • 1/2 cup Milk

For Stuffing:

  • 3 medium Potatoes boiles
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon coriander powder (Dhaniya powder)
  • 1/2 table spoon Chaat masala
  • salt to taste
  • 1 tea spoon Garam Masala

For Garnishing:

  • Some Sesame seeds (White Til)
  • Some dried Mint leaves crushed (Sukha Pudina)

PREPARATION:

Take refined flour in a bowl. Add salt, yogurt, soda bicarbonate, sugar and milk and knead into a soft dough.

Cover with a damp cloth and rest for an hour.

Grate the potatoes and mix in the salt, chaat masala, coriander powder, garam masala and chilly powder, also the green chillies if using.

Mash it properly with hands. The stuffing is ready. Allow it to cool down completely.

Preheat oven to the 250 degrees for 10 mins.

Make pedas of the dough and rest for five minutes.

Roll each dough peda to a small puri, place a portion of the potato stuffing and seal it properly. Roll in into a ball again and allow it to settle for 4-5 mins.

Pat each ball into a round kulcha. Pat gently as the stuffing tend to come out easily. Roll the kulcha to make a small chapati.

Grease the baking tray with oil and place this kulcha on it. Sprinkle some sesame seeds and pudina powder on the surface.

Bake in the pre heated oven for 5-7 mins at 250 degrees. The first batch might take a bit longer.

Kulcha

SERVING:

served

Tasty Cooking..!!

Maggi Stuffed Bun

This post is a part of the Stuffed Breads theme at BM#24 hosted by Srivalli.

I simply love Maggi.. so does my husband.. I cam across a recipe by Pallavi Maggi Stuffed buns, she also made some for us.. I loved the buns.. So decided to try them myself and well I finally could manage to prepare them.. 

Maggi Stuffed Buns

Preparation Time:- 1 hr |  Cooking Time:– 1 hr |  Serves:- 4 buns

INGREDIENTS:

For Bun:

  • 3/4 cup whole wheat flour (Gehun ka ata)
  • 1/2 cup All purpose flour (Maida)
  • 1 Tea spoon Active Dry Yeast
  • 1 and 1/2 tea spoon Salt
  • 1 tea spoon Sugar
  • 1/4 Cup Warm Milk
  • 5 table spoon Warm Water
  • 1/2 tea spoon Refined Oil

For Noodles:

  • 1 packet Instant Noodles (Maggi)
  • 1 table spoon Bhuna masala (You can prepare this at home or use packed Maggi Bhuna Masala, I used the latter)

NOTE: You can add any vegetables to the maggi while preparing, I love it simple so made it that ways.

PREPARATION:

For the dough:

Pour Half the milk in a smaller bowl, add the yeast and Sugar. Cover and put in a warm place for the time till it becomes frothy.

Put the flours in a bowl add the salt and make a small well in the middle and pour the yeast and mix the flours in it.

Add the remaining milk little by little and form a dough.

Place it on a clean slab, add little water at a time. Knead it well with hands to form a nice soft dough.

Put a little oil on the dough and keep aside in a warm place for at lease an hour. The Dough should have risen atleast twice the amount.

Punch it a few times and keep it aside for some time.

For Noodles:

Boil instant noodles as per instructions on the packet. (Do not add the taste maker yet)

Strain and wash under cold water.

Add oil in a wok, heat it. Add the bhuna masala and cook until it leaves oil.

Add the taste maker to the masala and stir in the noodles.

Once the noodles gets mixed properly, keep aside to cool completely.

For the Buns:

Make 4 equal balls of the dough.  Add a little flour on the slab and flatten the balls a bit.

Put a 1/4 of the mixture in the middle and collect the edges to make a ball.

Seal the edges by dabbing fingers in milk and sealing them off.

Apply oil on the baking try and place the buns on the tray, keep aside to rest for 15-20 min.

Apply little butter on the buns and sprinkle sesame seeds on top.

Bake the buns at 180 degrees for about 40 mins in a pre-heated oven.

Once 15 min have gone by, brush the buns with oil spray/melted butter.

For the last couple of min set the oven to top rod heating so that the top of the bun can become golden brown.

Once out of the oven let them rest for a couple of min before serving.

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SERVING:
  • Serve with tomato ketchup at tea time.

Served

Tasty Cooking..!!

Sending this recipe to:

Mission Breakfast: & Mission Explore Food @ CookCookandCook andThoushaltcook 

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Healthy Baking:

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Bake Fest 15:

BakeFest_15

Double Decker Paranthe

This post is a part of the Stuffed Breads theme at BM#24 hosted by Srivalli.

Now the theme wanted Indian Bread with a twist.. I have already posted almost all the normal versions of my paranthas… so I had to think hard for this one.. 🙂 Then thought I usually mix both potatoes and onions for the aaloo parantha.. So thought if it comes in layers how will it come out.. And to my wonders it was delicious.. 

Double Decker Parantha

Preparation Time:- 20 mins |  Cooking Time:– 7 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • Ghee/oil to fry the parantha (I prefer ghee :))

For Onion Stuffing:

  • 4 medium Onions finely chopped
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 2 table spoon fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)
  • 2 tea spoon Ghee/oil

For Potato Stuffing:

  • 4 medium sized potatoes boiled and peeled
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Chaat Masala
  • 1 tea spoon Garam Masala
  • 1/2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1 tea spoon Dry Mango Powder (Amchoor Powder)
  • 1/2 cup fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)

PREPARATION:

For Onion Stuffing:

Heat 2 tea spoon of oil in a pan and add the onions to it. Allow the onions to fry till they are translucent.

Mix in the salt, turmeric powder and chilly powder, also the green chillies if using. Fry for 1 min. Remove from the stove and add the chopped coriander. Mix well. The filling is ready. Allow it to cool down so that it can be handled.

For Potato Stuffing:

Grate the boiled and peeled potatoes. Add the chopped green chillies and coriander leaves to it.

Add the masalas salt, coriander powder, red chilly powder, chaat masala, garam masala & dry mango powder to it. Mix properly. I usually mix the masala’s with hand so that it gets mixed and also the potatoes gets mashed evenly.

For the Parathas:

For each paratha you need to make 3 chapatis of equal size. So roll 3 chapatis.

Take one of these and cook lightly on a tawa (griddle), applying a bot of oil or ghee.

Remove this from the tawa and keep aside. Take one of the uncooked chapatis, and take some spoonful of potato filling and spread it evenly over this chapati.

Cover it with the cooked chapati. Then take a spoonful of the onion filling and spread it over this chapati.

Cover this one with the left over uncooked chapati. Press firmly to seal the edges.

Carefully place the paratha on the tawa and allow to cook.

After about 1 min turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Cook the parantha using a flat spatula.

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
  • Try it for lunch or dinner with curd.

Served

Tasty Cooking..!!

Sending this recipe to:

Mission Breakfast: & Mission Explore Food @ CookCookandCook andThoushaltcook 

Mission breakfast_thumb[1]

Aaloo Gobhi Fry

Found a different way to make aaloo gobhi, the difference being no boiling but frying.. It tastes heavenly.. 🙂

We had gone to one of my sister-in -laws place for lunch, she had prepared aaloo gobhi fry, when I ate it there I decided to give it a try for sure… 

Aloo Gobhi Fry

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 1 medium sized Cauliflower (Phool Gobhi) chopped as small florets
  • 2-3 medium sized Potatoes (Aaloo) chopped in small cubes
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1 and 1/2 tea spoon garam masala
  • 1 tea spoon Dry Mango powder (Amchoor Powder)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add the chilly powder, salt and turmeric powder to the oil. Now add the chopped gobhi & aaloo and mix gently so that everything gets folded in the masala properly.

Simmer the stove and cover the lid. Allow it to cook for about 10 minutes. Stir in middle to make sure that it does not get burnt.

Now remove the lid and stir. The vegetables will get soft due to the initial steam cooking. Now we need to fry them.

Sprinkle the garam masala and dry mango powder. Mix well.

You can cook for another 10-15 mins, stirring every now and then.  Allow a bit of it to get burnt, it tastes really well.. Trust me.. 🙂

Once the veggies turn a bit golden turn off the heat.

SERVING:

  • Aaloo Gobhi Fry goes well with hot chapatis/paranthas and curd.

Served

Tasty Cooking..!!