Paneer Kachori...

Hi all,

 I am back after a very long break with some more mouth watering recipes...
Here's one for you - Paneer Kachori

Ingredients: -

100 gms Paneer
3-4 green chillies
Finely chopped medium sized Onion
1/2 tbl spn Jeera (Cumin) powder
1/2 tbl spn Black pepper powder
Salt to taste
Oil for saute
Finely chopped Green coriander for garnishing

2 cups of Wheat flour made into soft dough.
Salt to taste
Oil for deep frying.

Procedure:-

1. Add 1 tbl spoon of warm oil into Wheat flour and make a soft dough of Wheat flour with half teaspoon of salt in it. Keep it aside for some time.
2. Grate Paneer in a separate plate and keep it aside.
3. Heat a pan and pour 2 tbl spn of edible oil in it.
4. Once the oil is heated, put chopped green chillies, chopped onion, Cumin powder, Black pepper powder, salt and green coriander in it.
5. Let it fry until the onion turns golden brown in color.
6. Now turn off the heat and then mix grated Paneer with this mixture.
7. The Paneer stuffing is now ready for Kachori.
8. Now heat some oil in a pan for frying kachoris.
9. Make small balls of the Wheat flour dough. Make them into a shape of bowl using your fingers.
10. Fill the Paneer stuffing in the wheat dough and close it to make a ball again.
      Then press the ball using both your palms to give it Kachori shape.
11. Then deep fry your Kachori in the heated oil at medium flame until they are golden brown in color.
Serve HOT with Paneer bhurji/chutni/egg bhurji/raita...

Paneer Kachori with Paneer bhurji...

Healthy Spinach (palak) soup

Here's something very healthy and tasty.. Spinach soup (palak soup)

Ingredients:

A small bunch of cleaned Spinach leaves
2-3 garlic cloves
1 small piece on ginger (equivalent to 1 garlic clove)

1/4 ts Black pepper powder

1/4 ts Jira (Cumin seeds) powder
Salt to taste

For Garnish:
Cauliflower cut into very small pieces (half cup)
1 small onion finely chopped

Oil for shallow frying

Procedure:
1. Boil 2 glasses of water in a vessel and add cleaned spinach leaves to it.
2. Let it boil for another 3 mins and then take out the spinach leaves
3. Take 1 tsp of edible oil in a pan and add chopped ginger and garlic to it. Let it saute for 30 seconds.
4. In a mixer grind the boiled Spinach leaves along with fried ginger-garlic. Now add the this mixture to the boiling water (mentioned in step 1) back.
5. Add black pepper, cumin powder and salt to the mixture and let it boil for 5-7 mins.
6. Take some 1 tbl spn of oil in a separate pan and heat it.
7. Add the washed Cauliflower pieces to the pan and shallow fry till golden brown.
8. Take the Cauliflower out from the pan and add the chopped onion to the heated pan.
9. Fry onion till it turns golden in color.
10. Remove the soup from the vessel and pour it in the serving bowl.
11. Garnish it with fried Cauliflower and onion.

The soup is ready...Serve Hot!

Spinach Soup

Sago-Aaloo vada

Here's something which you can prepare and eat when you are fasting too..

Ingredients:

3-4 Medium sized Potatoes

1 Cup Saboodana (Sago) - Soaked in water atleast 6/7 hrs before the preparation.

3-4 Green chillies - finely chopped

1/4 ts Black pepper powder

Salt to taste

Oil for deep frying

Procedure:

1. Smash the soaked Saboodana in a bowl. Add potatoes, smash and mix well.

2. Add chopped green chillies, salt and black pepper powder to the mixture and mix well with hand.

3. Keep the mixture aside.

4. Heat some oil in a deep pan for frying.

5. Make small balls of the potato-saboodana mixture. Then keep it in one palm and press with the other to give it a vada shape.

6. Then deep fry until the vada becomes crispy and golden in color.

Serve Hot!

Replace the normal salt with Sendha namak and do not add black pepper if you want to make it as a fasting food.

Crispy Potato - Sago vada

 

Crispy Cabbage Rolls

Ingredients:-

For Stuffing:

1 & 1/2 cup finely chopped Cabbage
1/4 cup finely chopped Carrot
1/4 cup finely chopped fresh beans
1 medium size onion - finely chopped
3-4 Green chillies - finely chopped
Green coriander
A pinch of turmeric powder
1/4 tsp black pepper powder
1/4 tsp garam masala powder
2 tbl spn oil for cooking
1/2 tsp salt

Note: Wash the vegetables before cutting itself.

For Rolls:

2 Cups of Maida (All purpose flour)
2 tbl spn Sooji (Semolina)
1/4 tsp Ajwain (Carom Seeds)
1/4 tsp Salt
1 tbl spn oil
Water to make dough

Oil for deep frying

Preparation:-

1. Mix Maida, semolina, ajwain and Salt in a bowl.
2. Heat 2 tbl spn oil in a pan and pour it in the maida mixture.
3. Use water and make a smooth dough. Keep the dough aside for 30 mins.

Now, lets prepare the stuffing.

1. Heat a pan on the stove, pour 2 tbl spn oil in it and let it heat.
2. Add green chillies and onion to the pan.
3. Add turmeric powder, black pepper powder and salt.
4. Cook it until the onion turns translucent.
5. Then add Cabbage, Carrot and fresh beans.
6. Cook all of them together for 10 mins with lid closed.
7. Open the lid after that and keep stirring the mixture for 2-3 mins.
8. Garnish with chopped coriander leaves.
Keep the cooked stuffing mixture aside for cooling.

Rolls preparation:

1. Make small balls out of the maida mixture.
2. Roll the balls into small roti shapes.
3. Use very little maida (if required) for rolling maida dough.
4. Once a maida roti is rolled, use a spoon and put the cabbage mixture vertically in the roti.
5. Then apply water on the corners of the roti, so that it sticks properly.
6. Then fold the roti from one side covering the stuffing. Fold the other side on top of it.
7. Fold the other two corners twice to cover all the four sides of the rolls.
8. Make rolls out of the remaining maida balls.
9. Once all the rolls are done, heat a deep pan on the stove.
10. Pour oil in the pan for deep frying and heat.
11. Once the oil is heated, reduce the flame and adjust to medium and keep it constant through out.
12. add the rolls one by one and fry until golden brown.
Keep turning the rolls every now and then to fry from all the sides.

The Crispy Cabbage rolls are now ready to be served!

Crispy Cabbage Rolls

The stuffing inside..

Mix Veg Stuffed Sooji Pizza

Hello all, you should definitely try this delicious and healthy recipe. 

This can be served as a healthy snack even the kids would like it a lot.

Here's the recipe for Stuffed Sooji Pizza.

INGREDIENTS:

For the Batter
Semolina - 1 & 1/2 cup
Rice Flour - 4 tblsp
Curd - 1/2 cup
Salt - 1/2 tsp
Cooking Soda - 1/4 tsp

For the Stuffing
Asafoetida - 0.25 tsp
Finely chopped Cabbage - 1/2 cup
Chopped Capsicum - 1/2 cup
Very small cut Cauliflower - 1/2 cup
Grated Potato - 1/4 Cup

Grated Carrot - 1/4 Cup
Peas - 1/4 cup
Finely chopped Green chillies - 2-3
Garam Masala - 1 tsp
Red chilli powder-1 tsp
Turmeric - 1/3 tsp
Salt - 1/2 tsp
Lemon Juice - 1 tsp
Cooking Oil -1 tblsp

For Seasoning:
Cooking Oil - 1 tblsp
Mustard Seeds - 1/2 tsp
Sesame Seeds - 1 tsp
Whole Red Chillies - 2
Finely chopped Green Coriander - 2 tblsp

PROCEDURE:

For the Batter
1. Mix the semolina, rice flour, curd and salt in a bowl, and add enough water to make a smooth batter.
2. Keep aside for 20-30 minutes.

Stuffing Preparation:

1. Heat 1 & 1/2 tblsp of oil in a pan.
2. Add asafoetida and turmeric, cook for a few seconds, and then add green chili, Green Peas, Cabbage, Potato, Carrot, Cauliflower and Capsicum.
3. Now add the salt, garam masala, chilli powder and stir fry till the vegetables are softened.
4. Once the vegetables are cooked, remove them from the stove and keep aside.


Pizza Preparation:

1.Grease a pan with 1 & 1/2 tsp of oil.
2. Boil 1 & 1/2 glass of water in a steamer/cooker.

3. Then add cooking soda in the batter, mix well and quickly pour half of the mixture into the pan and steam for 3 minutes.
4. Take the pan out of the cooker and spread the vegetable mixture over it.

5. Pour the remaining batter over the vegetable layer and sprinkle 1/4 tsp garam masala over the batter.
6. Now place the pan in the cooker again and steam for 8-10 minutes.

7. Take the pan out of the steamer/cooker and let it cool down for 10 minutes.

8. Take out the sooji pizza carefully out of the pan and cut into pieces.

9. For seasoning, Heat 1 tblsp of oil in a small pan..
10. Add mustard and sesame seeds to the oil, and when it starts crackling, add whole red chllies to the oil and pour over the pizza pieces.
11. Garnish with chopped coriander and serve.

Mix Veg Stuffed Sooji Pizza

Mix Veg Stuffed Sooji Pizza ready to be served!

Moist Yummy Chocolate Cake

Ingredients:

All purpose flour(maida) - 1 & 1/2 cup
Coco powder/hot chocolate powder - 3 tblspn
sugar - 1 cup
oil - 1/4 cup
Baking soda- 1 tsp
water - 1 cup
salt - 1 pinch
vanilla essence - 1/2 tblspn

For Chocolate icing:
Butter - 3 tblspn @ room temperature.
hot chocolate powder

Procedure:
Prepare a cake tin (aluminum or metallic whichever you have) by greasing it with refined oil, line it with paper and grease again.
Pre-heat the cooker. Invert a bowl inside so that your cake tin does not touch the base of cooker.

Mix Water, Sugar and Salt in a bowl until the sugar melts and keep aside.
Now, add vanilla essence and oil to the same mixture and mix well.

Mix Maida, coco powder and baking soda in a separate bowl.
Then start adding the maida mixture to the water-sugar mixture slowly and mix well until a fine smooth & fine paste.
Add chocolate color if required, to the mixture.
Batter will NOT be too thick; which is ok.


Pour it into prepared cake tin and bake till a skewer comes out clean (approx 30-40 mins).

NOTE: The same cake can be made by steaming it in the cooker with water. The entire process remains the same, but you need to pour water in the cooker (approx more than a inch) and steam the cake batter in it for 25-30 mins.

For icing, mix the butter (@ room temperature) with chocolate powder well in a small bowl to make a fine paste.
Then use spatula or knife to apply the icing on top and sides of the cake.
Now, Decorate the cake with chocolates or fruits per your wish.

Refrigerate to server chilled chocolate cake.

The Yummy Chocolate cake with Strawberries & Grapes

Chocolate cake with Chocolates on top

Enjoy!

Crispy Urad daal pakoras

Here's another pakora recipe made of Urad daal, which is also called as White split gram beans.

Ingredients:

200 gms of Urad daal [White split gram beans]
3-4 green Chillies (Chopped)
A small bud of Ginger
1/4 tsp of Black Pepper powder
1/4 tsp of Jeera (cumin)
Finely chopped 1 medium sized Onion.
Salt to taste
Oil to deep fry the pakoras


Procedure:

1. Soak 200 gms of Urad daal in water for atleast 6-8 hrs before you want to make the pakoras.
2. Take out the soaked daal from water and wash it in the clean water.
3. Grind soaked Urad daal, Ginger, jeera and black pepper powder in the mixer to make a fine paste. (Do not add more water while grinder and make it a thick paste)
4. Take out the batter in a bowl.
5. Add salt, chopped Onion & chopper Green chillies to the batter before making pakoras.
6. 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 any chutney you like..

Crispy Urad daal pakoras for snacks!!

The Yummy CUSTARD CAKE

Hey all, this time I am trying some baking. One of my friend & colleague, Parul Singh is helping me in learning it so well.. I am just too over whelmed...

Do try this recipe. It is just too yummmm

Ingredients:

All purpose flour (Maida) - 1-1/2 cups
Custard powder(vanilla flavor) - 3/4 cup
sugar - 1 Cup
Baking powder - 1 tsp
Baking Soda - 1 tsp
Butter - 1/2 cup (melted)
Milk - 2 cup (warm)
1 tsp vanilla essence

Procedure:

Prepare a cake tin by greasing it with refined oil, line it with paper and grease again.
Pre-heat the cooker. Invert a bowl inside so that your cake tin does not touch the base of cooker. Oven at 180 degrees (microwave convection mode, 180 degrees)

1. Warm two cups of milk (do not boil).

2. Turn off gas, then add 1 cup sugar, ¾ cup custard powder, 1 tsp vanilla essence and ½ cup melted butter to it. Mix well.

3.In another bowl mix 1-1/2 cup Maida, 1 tsp Baking powder and 1 tsp baking soda.

4. Mix the maida mixture with Milk mixture until smooth (do not beat too much, cake may become hard)

(Batter will NOT be thick; which is fine)

5. Pour it into the prepared cake tin and bake till a skewer  comes out clean.
(Not less than 30 minutes, and up to 45minutes depending on the diameter of your cake tin. Larger diameter takes lesser time.)

You can decorate your cake as per your wish or the occasion you want to prepare it for :)

The Yummy - Delicious Custard cake is ready to be served now!

The Yummy Custard cake ready to be served!

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!

Sago Khichdi

Here's a recipe to make Saboodana / Sabudana Khichdi..

Many people in North India eat Sabudana Khichdi on the day of fasting and they prepare it with Rock Salt.

Here's a simple way to prepare it...

Ingredients:

100 gms Sago (Sabudana)

1/4 tsp Jeera

1/4 tsp Mustard seeds

2 green Chillies - finely chopped

1 Red chilly

Few Groundnuts

One medium sized Potato - Sliced or cut in to small pieces

1 small carrot - sliced

4-5 Fresh beans - cut in to medium sized pieces

5-6 Curry leaves

Salt to taste

2 tbl spn Oil for preparation

Preparation:

1. Soak Sabudana in water for 3-4 hours before preparation. The amount of water should be such that it just covers the Sabudana and not more than that.

If excess water, you can remove it before cooking.

2. Heat some oil in a pan.

3. Add sliced Potato and carrot pieces and fry until it turns golden.

4. Add fresh Beans and fry for few more seconds.

5. Add seasoning, Jeera, Mustard seeds and chopped Green Chillies.

6. Add Groundnuts and fry for few seconds until you see a color change in them.

7. Add red chilly pieces, curry leaves and Salt to the mixture.

8. Now add the soaked Sago in the mixture. Make sure that the excess water is drained out before adding Sago to the Pan.

9. Mix the content well and cook without lid for 5-10 mins (until the Sago looks more like transparent).

Sabudana Khichdi is ready to be served HOT!

Sabudana Khichdi

Pesarattu Dosa (Green Moong Daal)

The Tasty Pesarattu Dosa..

Ingredients:

Green Moong Daal - 250 gms
Ginger - one small bud
1-2 green chillies
1-2 finely chopped Onions
Finely chopped green Coriander leaves
Salt to taste

Preparation: 

Soak Moong daal in water overnight.
Grind the soaked Moong daal along witn Ginger bud and green Chilly.
Keep the batter aside for few hours for fermentation.

(It is also fine if you want to use the batter immediately and do not ferment).
Mix Salt in the batter when you are ready to make dosa.

Heat tawa, and spread the dosa batter on the heated tawa to give it a round shape.
Sprinkle chopped Onion and green coriander leaves on top of it.
Roast the dosa from both the sides and use few drops of oil so that it does not stick to the tawa and becomes crispy around the circumference.

The Pesarattu Dosa is ready to be served with Pickle or any Chutney of your choice!

Kadhi Pakoda

Here's a recipe made out of Besan and Curd which can be served hot with rice.

A very delicious dish....

Ingredients:

2 cup Chana daal (Bengal gram daal)

1/2 Glass thick curd 

1 big onion - sliced

4-5 green chillies

Green coriander leaves - finely chopped

1/2 tsp turmeric powder

Few Curry leaves

1/2 tsp Black Pepper powder

3-4 dry Red chillies

1/4 tsp Jeera (Cumin) powder

1/2 tsp Garam masala powder

1/4 tsp Methi (Fenugreek) seeds 

1/4 tsp Mustard seeds

Salt to taste 

Oil for deep fry and for seasoning Kadhi

Procedure:

1. Soak Chana daal in water for atleast 4-5 hours before you start cooking.

2. Take out 1/4 of chana daal and make a fine paste in the mixer. Keep the paste aside.

3. Take the remaining chana daal and put it the mixer. Add Jeera powder, black pepper powder, 3 green chillies, salt, turmeric powder and garam masala powder.

Grind them all to a thick paste. But make sure it does not become thin fine paste keep it little granular.

4. Take out the mixture in a bowl and add chopped & little coriander leaves onion to it.

5. Mix them well. Heat some oil for deep frying the pakoras in a pan.

6. Make small ball out of the mixture and put them into the heated oil and fry them until golden brown on the medium flame.

7. Once all the pakoras are ready, heat 1 tbl spn oil in another deep pan for seasoning the Kadhi.

8. Add Methi seeds, mustard seeds, 3 red chillies, vertically sliced 2 green chillies, turmeric powder, salt and Curry leaves one by one to the pan. Add little bit of sliced onion and fry until it turns transparent.

9. Now add 1 full glass of water in the pan. 

10. Mix the fine paste of chana daal which was kept aside, into the same pan.

11. Keep stirring. Add one more glass of water and cook for 4-5 mins.

12. Then add the curd in the pan and mix well. Cook for 3-4 mins again.

13. Once the Kadhi is boiled properly, add the Pakoras in the Kadhi and boil fr another 2 mins.

Kadhi pakora is now ready to be served.. Garnish it with coriander leaves..

Kadhi Pakora

Crispy Besan Karela (Bitter Guard)

Many people would not like Karela, (Bitter guard) as a food. But here's a way to prepare it so that it does not taste much bitter and you would like it for sure...

Karela slices

Ingredients: 

250 gms Karela (Bitter guard)

1/4 tsp Black pepper powder

1/2 tsp garlic paste

1/4 tsp Turmeric powder

1/4 tsp Amchur (Dry Mango) powder or Half Lemon juice

1/2 tsp Garam Masala powder

4 tsp Besan (Bengal gram powder)

Salt to taste

Oil for frying

Procedure:

1. Wash the Karelas in clean water.

2. Cut them into round slices.

3. Wash the pieces in salt water again.

4. Add all the above mentioned ingredients to the Karela slices.

5. Mix them well and keep aside.

6. Heat some oil in a pan so as to deep fry the Karela.

7. Add Karela in the heated oil and fry it until golden brown.

Crispy Besan Karela is now ready to be served.

Crispy Besan Karela fry

Spicy Green Moong daal Pakoras!!

Here's a recipe for yummy and Spicy Green Moong Daal Pakoras. Try them out.. they are just Yummmmmmmmm!!!!!!

Ingredients:
200 gms of Moong daal
2-3 green Chillies
a small bud of Ginger
1/4 tsp of Black Pepper powder
1/4 tsp of Jeera
Finely chopped 1 medium sized Onion.
Salt to taste
Oil to deep fry the pakoras

Procedure;
Soak 200 gms of Green Moong daal in water the previous day when you want to make the pakoras.
Leave it overnight.
Next day, take out the soaked moong daal from water and wash it in the clean water.
Grind the Moong 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 chopped Onion to the grinded daal 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!!

Green Moong Daal Pakoras..

Sprouts and Fruit salad

At times we may want to have only Salads and skip the food..

Then why not try some healthy and tasty salads.........

Green Moong sprouts and Fruits Salad with Curd

1/4 cup - Pomegranate seeds
1/4 cup - Green Moong sprouts
1/4 cup - small pieces of Pineapple
2-3 tsp thick Curd
2 pinches of Black Pepper
Salt to taste

Add all the ingredients in a bowl and mix well.
Leave it for 8-10 mins and then serve..
The Sprouts and Fruit Salad is ready!