May 29, 2015

Namkeen Khaja

This is the same recipe as the one of Namkeen Matri in one of my earlier post. Here I have just made it in a different shape. The shape which I love, and it looks very good in presentation. We call it khaja. Even though the recipe is same, because of the shape and the thickness the taste differs. 

This can be made in different variations with respect to the dough. Either completely with All purpose flour, a mixture of All purpose flour and whole wheat flour or Simple Whole wheat flour. It is up to your taste and liking. I actually simply put all the ingredients including the flour approximately do not weigh it or take cup measurements. So here goes the recipe:



Ingredients:

  • 3 Cups of All purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1/4 Cup Ghee (soften at room temperature)
  • 1 tablespoon of Ajwain seeds (Carom seeds) lightly crush it using your hands.
  • Salt to taste
  • Water for kneading
  • Oil for frying.


Preparation:        


  1. Mix all the ingredients and make a stiff dough similar to puri consistency. Let it rest for 45-60 minutes.

  2. Heat oil in a kadai. While the oil is heating start making Khaja's atleast enough quantity for 1-2 frying rounds.
  3. Divide the dough into double the marble size balls.
  4. Roll into round shape around 3-4 inch in diameter.
  5. Divide the round into two.

  6. Prick each portion with a fork or a knife.
  7. Now carefully pick one edge and place it on the other, to make it into quarter size of the original round.

  8. Now sligltly roll with gentle pressure from outside (leaving around 1 cm from the open side) of the cone shape to inside so that the two edges get sealed. But do this very gently. We just want the edges to get stick not completely sealed into each other.
  9. Prick them again with a knife or a fork, so that they should not puff up while frying.
  10. In medium high heat put the khaja's and let it cook on slow gas. This is important or they might not cook properly.
  11. Turn the khaja's after 4-5 minutes or until they start looking a little cooked.
  12. Once golden brown on both sides remove it in a strainer or an absorbent paper.
  13. Store it in an airtight container. If stored properly they remain good for at least a month. 
  14. Enjoy it with a hot cup of Tea or as it is.










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Left Over Pulav Kofta in Appe Pan

Once I was left with too much pulav as some guest did not turned up. I ate it twice, cannot eat it more, but did not wanted to throw it even. Did not wanted to make a fried version of the rice pakoda's so thought of making the kofta's or pakoda's in appe pan. Rice also finished and had a healthy version instead of frying it. I served this as a starter and my family was not able to guess that it is made of left over pulav. 

Now there is no recipe for this actually. I simply combined my pulav and made balls out of it. Water might be required if the binding is not taking place. My pulav had tomatoes, vegetables, Garam Masala's and the usual masala's. So here goes the procedure:






Ingredients


  • Left over Pulav
  • Oil for shallow frying
  • Water (only if required if the binding is not taking place, if your rice is too dry)

Preparation

  1. Combine the pulav and press it in hour hand, so that the rice and the vegetables gets slightly crushed.
  2. Try to form balls. Sprinkle little water if the balls are not getting formed.
  3. Heat the appe pan. Grease it with oil.
  4. Once hot, add the balls and let it cook on medium gas. Keep turning in between.
  5. It will be done once it is golden brown on all the sides.
  6. Yummy kofta's are ready. Serve it with tomato ketchup as a starter.





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May 28, 2015

Fried Noodles

We often like to munch on that fried noodles given at a restaurant. Sometimes it so happens that instead of having the soup or rice or noodles we love to eat the fried noodles. Yes at least I do. I either make it at one go and store in an air tight container or simply make it on the go. They are very simple to make. So here goes the recipe:








Ingredients


  • 1 Cup of Boiled Noodles
  • 2-3 tablespoons of All purpose flour (Maida)
  • Oil for frying

Preparation

  1. Boil the Noodles as per package instructions. 
    1. I boil it using enough water, 1 tablespoon of olive oil and a little salt.
    2. Once they are cooked, I drain and run it through cold water.

  2. Drain the water from the Noodles using a strainer. 
  3. Once all the water is removed, spread the noodles on a muslin cloth or a clean kitchen towel. It will soak the excess water. Give it a tap all around so that the excess water is removed.
  4. Now sprinke around 2 tablespoon of Maida on it.

  5. Coat the noodles evenly with the Maida. Add more Maida if required.

  6. Noddles should be evenly coated as much as possible. This helps in absoring any remaining water and also adding crunch to the noodles.
  7. Heat oil in a wok/Kadai.
  8. Once the oil is hot add the noodles. Do not add too much in one go or else they become cluttered and soft.

  9. Fry them on medium heat until golden brown.
  10. Remove it on an absorbent paper.

  11. Crush the noodles lightly and enjoy it in Soup or Rice or Noodles or as it is. 













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May 26, 2015

Matar Paneer (No Onion No Garlic)

Matar Paneer (Peas and Cottage Cheese), quick and easy to make and at the same time becomes a rich gravy when guest are around. It goes well with roti/naan or even rice and pulav. Click here for home made PaneerSo here goes the recipe:


Matar Paneer


Ingredients


  • 200 gms Paneer
  • 1 Cup Green Peas
  • 4 Tomatoes
  • 1/4 cup Kaju (Cashew)
  • 1/4 cup Almond (Badam)
  • 1 tbsp Ghee
  • 3-4 Green chilies (as per taste)
  • 1/2 inch ginger
  • 1/4 teaspoon turmeric
  • Red chili powder if required (I do not add it)
  • 1 Onion (Optional)
  • Salt as per taste

Dry Masalas


  • 1 tsp Jeera
  • 1/2 inch Cinamon Crushed into pieces (Dalchini) or 1 tsp dalchini pwd
  • 1-2 Bayleaves (Tejpatta)
  • 3-4 Cloves (Long)
  • 1 tsp Kasoori Methi

Basic Preparation


  1. Boil Green Peas in a separate Pan for 10 mins or microwave on high for 10 mins.
  2. Puree the onion. Skip this step if without onion.
  3. Puree the Tomatoes along with green chilies and ginger in a blender or mixer.
  4. Puree Kaju and Almond along with 1/4 cup water. (Add more if required)
  5. Cut the paneer into small cubes. Paneer can be added as it is or just shallow fry them in Ghee to get light golder brown colour.


Final Preparation

  1. In a Pan or Kadai, heat Ghee. When it is enough warm, add Jeera. Once it crackles at  Cinamon, Bayleaves, Cloves.
  2. Add the onion paste and let it cook for 2-3 minutes. Skip this step if without onion.
  3. Add the tomato puree and let it boil for a minute.
  4. Add GreenPeas to it. Add Salt as per taste turmeric and let it cook on slow heat, for 5-10 mins.
  5. Once the peas are done, add the paste of Kaju and Almond.
  6. Add water to it as per medium consistency. (Semi gravy)
  7. Wait for a boil and finally add Paneer and Kasoori methi. Mix Gently and let it cook for 5 mins on slow heat.
  8. One can add cream if required but I do not add as it already has cashew and almonds.
  9. Matar Paneer is ready. Serve with Roti/Chapatti/Naan or Rice






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May 15, 2015

Puri's for Sev Puri or Namkeen Matri (Round Shape)

This is the same recipe as the one of Namkeen Matri in one of my earlier post. Here I have just made it in round shape. Even though the recipe is same, because of the shape and the thickness the taste differs. One can make it thick or thin as per their personal preference. I like it a thin. I also make this in small round shapes to enjoy sev puri. 

Also this can be made in different variations with respect to the dough. Either completely with All purpose flour, a mixture of All purpose flour and whole wheat flour or Simple Whole wheat flour. It is up to your taste and liking. I actually simply put all the ingredients including the flour approximately do not weigh it or take cup measurements. 



Ingredients:



  • 3 Cups of All purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1/4 Cup Ghee (soften at room temperature)
  • 1 tablespoon of Ajwain seeds (Carom seeds) lightly crush it using your hands.
  • Salt to taste
  • Water for kneading
  • Oil for frying.


Preparation:        

  1. Mix all the ingredients and make a stiff dough similar to puri consistency. Let it rest for 45-60 minutes.

  2. Heat oil in a kadai. While the oil is heating start making Matris atleast enough quantity for 1-2 frying rounds.
  3. Divide the dough into marble size balls.

  4. Roll the matri's around 1.5 inch in diameter.

  5. Spread them on a plate or the working surface



  6. Prick the matri's with a knife or a simple pin, so that they should not puff up while frying.

  7. In medium high heat put the matris and let it cook on slow gas. This is important or they might not cook properly.

  8. Turn the matri's after 4-5 minutes or until they start looking a little cooked.



  9. Once golden brown on both sides remove it in a strainer or an absorbent paper.
  10. Store it in an airtight container. If stored properly they remain good for at least a month. 
  11. Enjoy it with a hot cup of Tea or make yummy sev puri's







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May 14, 2015

Kabuli Chana Salad/Chaat (Chickpea Salad)

My second post on a healthy and filling diet food. Name, Kabuli Chana or Chickpea and the one recipe that comes to your mind quickly is Chole. Apart from Chole one can make a lot of recipes like Falafel, Hummus etc. and is commonly used in Salads. I generally make this as a salad and have a big bowl of it as my dinner. 1 bowl of this is enough and will keep you full. I simply mix it with onion, green chillies, sonth (Imli Chutney), Lemon juice, salt and Corainder. For those who do not eat onion, one can add cucumber, tomatoes. This is same to my Kala Chana Salad recipe.

So here goes my version of Kabuli Chana Salad:





Ingredients


  • 1 Cup of Boiled Kabuli Chana (Chickpea)
  • 1-2 teaspoon of Lemon Juice (as per taste)
  • 1 tablespoon of Sonth (Imli Chutney) Optional, but I like the khata meetha taste, so I add it
  • 1 Green chilly finely chopped (as per your taste) 
  • Coriander finely chopped 
  • Onion finely chopped 
  • Salt to taste
  • 1/4 teaspoon Chaat Masala or to taste 

Preparation

  1. Soak the Chana for 6-8 hours. The longer the better.
  2. Pressure cook it for 3 whistles or as per your cooker settings.
  3. Let the chana cool.
  4. Mix the boiled Kabuli chana, sonth, green chilly, onion, coriander, lemon juice, chaat masala and salt.
  5. Garnish with Coriander and serve. 




Note: If Kabuli chana is not soaked 6-8 hours, soak it in hot water for 2 hours minimum. It will swell up. I have done this many a times.








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May 9, 2015

Vegetable Paneer Kofta Curry

I use to generally make kofta curry's using Almond's and Cashew, or curd or cream. But this one is without it. Have learnt this from my sister and my best friend. Her kofta curry is simply delicious and can be finished in no time. It is also quick to make and is rich in itself. So thought of giving it a go. So here is her recipe. I might have missed some ingredients or my procedure might have changed :-)



Ingredients


Click here for Vegetable Paneer Kofta Ingredients and procedure and for Home Made Paneer


For the Curry:

  • 2 tablespoons of Peanuts (lightly dry roasted)
  • 1-2 Dried red chili
  • 1 Onion
  • 2 Tomatoes
  • 1-2 cm of Dalchini (cinnamon) or 1/4 teaspoon of Dalchini powder
  • 1-2 Green chilies (as per taste)
  • 1/2 teaspoon of Jeera (Cumin seeds)
  • 1/2 teaspoon of Coriander Powder
  • 1 teaspoon of Garam Masala Powder
  • 1/2 Cup of Coriander (Hara Dhaniya)
  • 2-3 Long (Clove)
  • 1 Big Elaichi (cardamom)
  • 1/4 teaspoon of turmeric
  • 1 Garlic clove
  • 1/2 inch ginger
  • salt to taste
  • 2 Tablespoons of Oil
  • 1/2 teaspoon of Asafoetida (Hing)
  • Chopped Coriander for garnishing
  • Water

Preparation


  1. Lightly Dry roast the peanuts.
  2. Grind together peanuts (I use it with skin), red chili, onion, tomatoes, dalchini, Green chilies, Jeera, Corainder Powder, Garam Masala Powder, Clove, Cardamom, Corainder, garlic, ginger. Add water if required.
  3. Make it into a smooth paste.
  4. In a pan or a kadai(Wok), add oil. 
  5. Once the oil is hot add Hing. Once it sizzles add the masala and let it cook for 3-4 minutes. The masala should be cooked properly until one sees that it starts leaving the vessel or starts leaving oil.
  6. Add salt to taste and enough water as per desired consistency.
  7. Let it cook for 10 minutes on medium flame.
  8. Curry is ready. Do not add the Kofta's now, or else it will absorb all the curry.
  9. Just before serving, In a bowl add Kofta's and add curry on top of it. Garnish it with Chopped Coriander.
  10. Serve it with Roti, Naan or Rice.






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Vegetable Paneer Kofta

Kofta can be made using different ingredients like vegetables, paneer, potatoes etc. It can be as simple as Lauki Kofta or a mix of vegetables. I sometimes combine vegetables and paneer, other times vegetables and potato. Whatever you use, the output is yummy and it can be eaten as a starter or add it in a curry of your choice and it becomes the main course. 

In the below recipe, I have used carrot, cabbage and paneer (Indian Cottage Cheese). Other options are broccoli, Cauliflower, capsicum etc. Also nowadays I simply try to shallow fry things I can in appe pan instead of frying. It depends on what is your preference.

So here goes the recipe of Vegetable Paneer Kofta.






Ingredients



  • 1/4 Cup of finely chopped Carrot
  • 1/2 Cup of finely chopped Cabbage
  • 1/2 Cup of mashed paneer (Indian Cottage Cheese) , Can be replaced with potato if not available.
  • 2 garlic cloves grated (optional)
  • 1/2 inch ginger grated
  • 1/2 teaspoon of garam masala
  • 1/4 teaspoon of Jeera
  • Green chillies chopped (To taste or optional)
  • 2 tablespoon Coriander chopped (I did not had on that day, hence not in picture)
  • salt to taste
  • Breadcrumbs or Corn flour (I have not used it as I did not require, one can use it if your kofta does not bind properly)
  • Oil for frying or for shallow frying in Appe Pan.

Preparation

  1. Finely grate all the vegetables. One can use a different combination of vegetables as required or as one have it.

  2. Mix in all the masala's and salt and make a big lump. Water is not required. The vegetables itself will release water when mixed with salt.

  3. In the mean while let the oil heat for deep frying, or heat the appe pan on medium.
  4. Divide the dough into equal portions and make round balls.

  5. Once the oil is heated, add one kofta, and fry it. If it does not break it means you need not add breadcrumbs or cornflour.
  6. Deep fry the remaining kofta's on medium heat until golden brown in colour.
  7. Alternatively shallow fry the kofta's on medium heat in an appe pan.
  8. Yummy kofta's are ready to be served or ready for a kofta curry.

Note:


  • Sometimes due to excess moisture in vegetables the kofta might break while frying or before that. If that happens add breadcrumbs or cornflour.
  • One can stuff the kofta's in between with dry fruits.






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Onion Bhajiya/Pakoda/Fritters, Kanda Bhaji (In appe pan and Deep fried)

So the appe pan fever did hit me too. Have lately seen many recipe's in appe pan, and I really loved the idea. Instead of deep frying it is a good healthy option with minimal oil. Obviously the taste of deep fried snacks or food cannot be beaten but then everyone knows the hazards of eating too much deep fried. So I have given this a go and I liked it. So I first tried it with this simple and easy Onion Bhajiya/Pakoda/Fritters, Kanda Bhaji and it came out really well. It takes time and patience to cook in appe pan. I also loved the shape of it. I have below given the procedure for both Deep fried and the appe pan one.






Ingredients



  • 2 Large onions sliced very thin and lengthwise 
  • Red chili powder to taste
  • Green chili chopped (if required)
  • 1/4 teaspoon Haldi (Turmeric)
  • 1 Cup Besan (Gram flour)
  • Salt to taste ( a little less than usual)
  • Oil for deep frying/Shallow frying in appe pan

Preparation


  1. Thinly slice the onion lengthwise and mix it with all the ingredients, i.e. Red chili, Green Chili, Haldi, Besan and salt.
  2. Coat the onions well with the mixture and leave it aside for at-least half an hour (30 minutes). 
  3. Do not add water. The onions will release the water when mixed with salt and flour.
  4. Not adding the water makes it really nice and crunchy and similar to the ones we get in roadside stalls.

In Appe Pan:

  1. Heat the appe pan on medium heat.
  2. Once hot coat it with oil, or add a drop of oil in each appe. I simply use a silicone brush to do so, it helps in coating it evenly and uses less oil.
  3. Make small balls or rounds of the mixture and add it in each appe.
  4. Let it cook on slow to medium gas on one side.
  5. Once golden brown turn it and cook it on the other side. One can drizzle very little oil (or drop of oil) from the sides.

  6. In appe pan, one needs to keep turning it and let it cook on all sides. 
  7. Once it is golden brown on all sides it is ready.
  8. Enjoy it guilt free with a cup of tea.


For Deep frying:


  1. Heat the Oil in a kadai or a heavy bottom pan. 
  2. Do not heat it to very high temperature, let the oil be medium hot. 
  3. Once hot, add small dollops of the mixture giving it a slight round shape if required using your hand.
  4. Let it cook on medium gas. Cooking on medium is necessary or else it becomes soft from inside.
  5. Turn and let it cook on the other side too.
  6. Yummy onion pakoda is ready, serve it with hot tea on a rainy day.











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