Friday, 22 May 2015

FALAFEL


FALAFEL

INGREDIENTS

Kabuli chana / chickpeas / garbanzo beans
1 cup
Onion chopped
1 no small
Garlic cloves grated
3 – 4 nos
Red chilli pdr
½ tsp
Jeera pdr / cumin pdr
½ tsp
Dhania pdr / coriander pdr
1 tsp
Salt           
T.T.
Elaichi pdr / Cardamom pdr
A pinch
Pepper pdr
¼ tsp
Parsley OR Coriander leaves chopped
3 – 4 tbsp
Maida / refined flour
1 ½ - 2 tbsp
Oil
For deep frying

METHOD:

1.       Soak the chickpeas in water for 5 – 6 hours.


2.       They will almost increase to more than double its size.

3.       Wash them thoroughly in fresh water at least 2 – 3 times. Drain completely.

4.       Put the beans in a food processor and grind it to a coarse paste.


5.       Now into the processor add in all the other ingredients from onion till the coriander leaves.

6.       Pulse it once more to mix it up all together.


7.       Remove the mix into a bowl.


8.       Add into it the flour as required so that the mix clumps together. You can also add the flour while pulsing all the ingredients in the food processor.


9.       Increase a little flour if you think the mix is too loose or it does not hold together.

10.   Make sure the mixture is coarse grainy but still should form into balls.

11.   Refrigerate the mixture for 2 – 3 hours.

12.   Make balls with 1 tbsp mix each. You can increase or decrease the size as per your choice but the frying time will differ.


13.   Heat oil and deep fry the balls, first on a low flame and then on a high flame to colour them brown. Swirl them around for even frying.



14.   Remove on to a kitchen paper towel.


15.   Serve hot with Tahini sauce or Tzaziki sauce.
http://paripoornapaksiddhi.blogspot.in/2015/03/tzatziki-sauce-tzatziki-dip.html

16.   You can also stuff them into pita bread and make Falafel stuffed pita pockets. http://paripoornapaksiddhi.blogspot.in/2015/03/pita-bread.html 




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Wednesday, 13 May 2015

CORNFLAKES & MUESLI LADDOO

Very easy, healthy  and quick to make. With all your ingredients ready they are done in less than 15 minutes ........


CORNFLAKES & MUESLI LADOO

INGREDIENTS

Cornflakes crushed
1 cup
Muesli with nuts
½ cup
Gul / jaggery finely grated
1 cup
Til seeds / sesame seeds
1 tbsp
Soonth pdr / Ginger pdr                               
½ tsp
Elaichi pdr / cardamom pdr
½ tsp
Ghee / clarified butter
3 tbsp


METHOD:

1.       Heat ghee in a heavy bottomed pan.


2.       Add the jaggery and 2 tbsp water and melt the jaggery on low heat. keep on stirring and  pressing with a spoon to break any stubborn lumps.


3.       Make sure you only melt the jaggery and don’t make a syrup of it.



4.       Switch off the flame and add til seeds, ginger pdr and cardamom pdr to the jaggery. Mix it up.



5.       Now add in the crushed cornflakes and muesli and mix it well.

6.       You can also add roasted grated dry coconut / khopra and saffron if you like.

7.       Remove it on to a plate and allow to cool a little.


8.       When it is hot but still can be handled by bare hands, shape them into marble sized or single bite sized balls / laddoos.


9.       You may have to grease your hands a little while shaping them.


10.   Allow to cool completely. Store in an airtight jar.




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Tuesday, 12 May 2015

PEETH POLI / GAVASNI / UKAD POLI


PEETH POLI / GAVASNI / UKAD POLI

INGREDIENTS

Atta / Wheat flour
½ cup
Tandool peeth / rice flour
1 cup
Salt
T.T.
Oil
2 - 3 tbsp
Dry rice flour for rolling
As req.
Ghee / clarified butter
As req.

METHOD:

1.       Add little salt to the wheat flour, water as required and knead to a smooth soft dough.

2.       Apply little oil to it and knead again.

3.       Cover and allow to rest for 15 – 20 min.


4.       In a pan take 1 cup water. Add salt and 2 tbsp oil and bring to a boil.


5.       When it boils simmer and add the rice flour to it.


6.       Stir with a spoon, cover and give it one steam.

7.       Switch off the flame and leave it covered for 15 – 20 min.


8.       When its temperature comes down to such that you can handle it with bare hands, remove on to a plate and knead.


9.       Sprinkle little water if needed and knead to a smooth soft and pliable dough.


10.   Divide into egg sized portions. Cover them with a moist cloth. Never leave them uncovered.


11.   Divide the wheat flour dough in the same number of portions as the rice flour dough.

12.   The size of the wheat flour dough balls should be half of the rice flour balls.

13.   Roll out one portion of the wheat flour ball into a circle.



14.   Stuff it with a rice flour ball. Seal it completely in.


15.   Roll out again using dry rice flour into a thin circle.

16.   Heat a griddle / tava, put the rolled out circle / poli onto it.


17.   When you see light bubbles, flip it over.

18.   Make sure this side is cooked well with light brown spots on it.


19.   Flip over again and cook this half done side too.


20.   Remove on to a kitchen towel and drizzle ghee over it.

21.   Continue with the remaining balls.


22.   This Peeth Poli / Gavasni is usually served along with Aamras or Kheer.

23.   You can also add 2 tbsp of mango pulp to the rice flour dough while kneading as in step 9, just enough to give it a little colour.

24.   Or you can add a coarse paste of ginger, green chillies and cumin in step 4.

25.   This will give it a hint of hotness.




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Monday, 11 May 2015

SPROUTS ANI METHI CHI KOSHIMBIR / SPROUTS AND FENUGREEK SEED SALAD


SPROUTS ANI METHI CHI KOSHIMBIR / SPROUTS AND FENUGREEK SEED SALAD

INGREDIENTS

Moong / green gram sprouts
½ cup
Matki / moth bean sprouts
½ cup
Methi dana / fenugreek seeds sprouts
¼ cup
Cucumber grated
1 cup
Carrot grated
1 cup
Green chillies chopped
1 – 2 nos
Lime juice
2 tbsp
Danyache koot / roasted peanut powder
2 tbsp
Fresh scraped coconut
2 tbsp
Sugar
½ tsp
Salt
T.T.
Coriander leaves chopped
2 sprigs
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp


METHOD:



1.       Mix together all the ingredients starting from moong till the coriander leaves.


2.       Heat oil, add rai. When it crackles add in the heeng.


3.       Pour the tadka over the prepared sprouts mix.

4.       Give it a toss and chill.

5.       It tastes amazing when chilled as it also gets time for all the juices to seep into each other.

6.       Methi is very good for your health and since it is used raw here it gives an added benefit.

7.       Don’t worry about the methi  tasting bitter, thank all the other added ingredients.

8.       When its sprouted it doesn’t taste bitter at all as it loses a considerable amount of its bitterness.

9.       Preferably try and add salt at the end moment, i.e. just before serving otherwise it accelerates the process of all the other ingredients to leave out their juices and makes the koshimbir watery and soggy.





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Thursday, 7 May 2015

KOLACHE BHARIT / TAMARIND & COCONUT FLAVOURED BRINJAL DIP



KOLACHE BHARIT / TAMARIND & COCONUT FLAVOURED BRINJAL DIP

INGREDIENTS

Large brinjal / eggplant
1 no
Onion finely chopped
½ no
Thick imli / tamarind pulp
2 – 3 tbsp
Thick coconut milk  OR coconut powder
½ cup  OR 2 – 3 tbsp
Fresh scraped coconut
2 tbsp
Green chilli cut in 2 – 3 pcs each                                
2 nos
Gul / jaggery             
1 tbsp
Salt
T.T.
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Coriander leaves chopped
2 – 3 sprigs

METHOD:


1.       Apply oil on the brinjal, poke 2 to 3 holes in it and roast the brinjal on an open flame.

2.       Poking holes helps the steam to escape.

3.       Make sure the skin is completely charred from outside and the pulp is mushy inside.

4.       Remove and allow to cool.

5.       Peel off the charred skin and lightly run water over the pulp to remove off any stubborn charred skin.


6.       Mash the pulp with a fork or the back of a spoon.


7.       To it add the onion, tamarind pulp, jaggery, scraped coconut, coconut milk or powder and coriander leaves. Season with salt. Mix well.




8.       Heat oil, add in the rai seeds. When they crackle, add the heeng and chillies.


9.       Pour the tadka over the brinjal mash and mix well.


10.   Serve chilled as a side along with chapati or phulka or you can also serve it as a dip.





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