Masoor Daal (Red lentils - split) Pakoras

Here's a recipe to prepare Masoor daal pakoras.

Make hot and spicy pakoras and enjoy with evening tea :)

Ingredients:

200 gms of Masoor daal [Red lentils (split)]
2-3 green Chillies
a small bud of Ginger
1/4 tsp of Black Pepper powder
1/4 tsp of Jeera (cumin)
Finely chopped 1 medium sized Onion.

2 tbl spn finely chopped green coriander.
Salt to taste
Oil to deep fry the pakoras

Procedure:

Soak 200 gms of Masoor daal in water for atleast 5-6 hrs before you want to make the pakoras.
Take out the soaked Masoor daal from water and wash it in the clean water.
Grind Masoor daal, green chillies, Ginger, jeera and black pepper powder.
No need to make fine paste.
Take out the batter and you can also leave it for few hours before making pakoras.
Add salt, chopped Onion and Coriander to the batter before making pakoras.
Then, Heat oil in a pan for deep fry.
Put small balls of the Pakora mix in the oil and fry it until golder brown at medium flame.
Serve them HOT with tomato chili sauce!!

Hot Masoor daal pakoras..

Spinach (Paalak) Poori

Ingredients:


Half kg Spinach (Paalak) green leaves.
A small ginger bud
2-3 small green chillies
1/4 tea spn of salt
1/4 tea spn of Ajwain
A pinch of turmeric powder
Oil for frying
200 gms Wheat flour

Procedure:

1. Heat 3-4 glasses of water in a vessel and bring it to boil.
2. Put the spinach leaves in the boiling water and boil them for 2-3 mins.
3. Then remove the leaves from water and rinse.
4. Let the boiled leaves cool down.
5. Then add green chili, ginger bud and the boiled Spinach leaves in a mixer jar.
Grind the contents to a fine paste.
6. Now take the wheat flour in a bowl, add the fine paste, a pinch of turmeric powder, ajwain and salt to taste.
Knead them all to a smooth dough.
7. Now, make small balls of the dough and roll them in to Poories.
8. Heat some oil in a pan for deep frying. And fry each poori until it cooks well for approx 1-2 mins.

Poories are now ready to be served hot with any curry or chutney.

Note: You can also use the same dough make Parathas instead of Poori.

Delicious Carrot Halwa

Ingredients:

500 gms of grated Carrot
2 tbl spn Ghee
100 gms Sugar
Few cashews
Few dry grapes
Few almonds
A pinch of cardamom powder

1-2 scoops of ice cream.

Procedure:
1. Heat a pan and add half tbl spn of ghee.
2. Now add chopped Cashews, Almonds and Dry grapes.
3. Roast them until golden in color for 2-3 mins.
4. Remove all of them and keep it separate.
5. Now add grated carrot in the pan.
6. Stir the grated carrot alone in the pan for 5-8 mins.
7. Add 2 tbl spn of ghee and cook carrot for few mins (approx. 10 mins)
8. Now add sugar and mix well.
9. Keep stirring the mixture often. And cook for another 10-12 mins.
10. Once the halwa is ready garnish it with the roasted dry fruits and a pinch of cardamom powder.

You can also server Carrot halwa with any of your favorite icecreams.

Delicious Carrot halwa with ice cream

Carrot & Rice flour Dosa

Ingredients:

1 cup Rice flour

1 cup grated carrot
3-4 green chillies, finely chopped

2 tbl spoon of finely chopped green coriander leaves.
4 to 5 tbsp Curd/Yogurt (dahi)
Melted ghee/oil for roasting
salt to taste

Procedure:
1. Mix all the ingredients in a bowl with enough water to make a batter of dropping consistency (normal Dosa batter consistency). Also add salt to taste.

2. Heat a non-stick tava and grease it lightly with some oil/ghee.

3. Pour 1 ladle full of the batter on the hot tava and spread it to get a dosa of medium size and thickness.

4. Cook on both sides using a little oil/ghee, over a slow flame until golden brown in colour. It is preferable to close the tava with a lid for half a minute as soon as the dosa is put on the tava.
5. Repeat with the remaining batter to make more dosas.
6. Serve hot with any chutney you like.

A healthy Carrot & Rice dosa for a healthy snack!

Samosa Chaat..

 Ingredients of Chole:

2 medium sized onions
1 tblsp garam masala powder
2 tblsp red chilli (lal mirch) powder
1 tblsp dry mango powder (amchur)
2 tblsp coriander- cumin powder
1 cup chick peas (kabuli chana)
3 tblsp vegetable fat (ghee)
2 tomatoes
1/2 tsp pepper powder
1 tsp ginger garlic paste
salt to taste
2 tblsp coriander leaves chopped for garnishing.

4 medium sized boiled potatoes.
3-4 finely chopped green Chillies
1/2 cup peas
2 small Carrot (Finely chopped)
1/4 tsp Mustard seeds


200 gms of Maida.
Knead Maida well (Pour 2 tsp of warm oil while kneading) with a pinch of salt and keep it aside.

Ingredients for Stuffing:

1/4 tsp Jeera (Cumin seeds)
1/4 tsp Methi (Fenugreek) seeds
1/4 tsp black Pepper powder
Salt to taste
2 tbl spoon Oil
2 pinches turmeric powder
2 pinches garam masala
1/4 tsp of Coriander powder
finely chopped green coriander.

Procedure for making Chole:

Soak the chana for at least six hours and then drain.
Cut the onions.
Chop the potatoes into quarters.
Wash the chop two tomatoes.
Wash and slit the green chillies.
Pressure cook Chana till done approx 2-3 whistles.
Take care the chanas do not get mashed.
Heat up 2 tsp oiland mix in the onions and stir fry till it turns transparent.
Mix in the dhania-jeera powder and red chilli powder and fry again.
Mix in the boiled chanas and salt.
After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes.
Mix in the chopped tomatoes and stir fry for another two minutes.
Garnish with chopped Green coriander leaves.
 

Procedure for making Samosa:

1. Heat 2tbl spn oil in a pan.
2. Add Mustard seeds, cumin seeds, Methi seeds, turmeric powder, Green chillies and let it saute.
3. Then add peas & Carrot and add salt to taste.
4. Cook them well for 2-3 mins and then smash boiled potatoes in the pan.
5. Close the lid of the pan and cook it for 10 mins until the potatos & carrot are cooked well.
6. Then add Coriander powder, black pepper powder, chopped green corriandar and garam masala. Stir the mixture for 2 mins and then turn off the stove.
7. Heat some oil in a different pan for deep frying Samosas.
8. Meanwhile roll small balls of kneaded maida dough.
9. Roll the balls one by one in an oval shape. Hold it with both your hands and make a cone shape.
10. Stuff in some potato stuffing and fold the maida roll into samosa (triangular) shape well.
11. Deep fry the samosas on medium flame until they turn golden in color.
 

Now smash the samosas in a way that it parts into 2-3 in the serving plate.
Pour some Chole on top of it and garnish with chopped Onion.
The Samosa Chat is now ready to be served Hot!

The yummy Samosa Chat...

Papaya pakoras...

Ingredients:

2 small bowls of grated raw papaya.
A small ginger bud.
5-6 black pepper beads.
1 small bowl of Chana daal soaked in water for at least 4-5 hrs.
1/4 tsp turmeric powder
Salt to taste
3-4 finely chopped green chillies
Oil for deep frying.

Procedure:

1. Peel off raw papaya and wash it.
2. Grate the papaya and keep it aside.
3. Add ginger and 4-5 black pepper beads along with soaked Chana daal in a mixer jar and grind them all into fine thick paste with very little water.
4. Once the paste is ready add the grated papaya.
5. Add 1/4 tsp of turmeric powder, salt to taste and finely chopped green chillies to the mixture.
6. Heat some oil in a pan for deep frying.
7. Put small balls of the mixture in the oil and fry them until golden brown.

The papaya pakoras are ready to be served hot!

The yummy Papaya pakoras!