Wednesday, November 25, 2015

Masala Puri - Spicy Masala Fritters

Spicy and tasty puffed puris best enjoyed with hot cup of tea or coffee as a evening snack. 

  • 2  cups Wheat Flour
  • 1 tsp Red Chilly Powder
  • 1 tbsp Cumin-Coriander Powder
  • 1/2 tsp Carrom Seeds ( Ajwain)
  • 2 tbsp Oil for tempering
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • 1 tbsp Urad Dal Paste (Skinned split black gram paste) -Optional
  • Oil for frying
  • Water for kneading 
  • In a mixing bowl add wheat flour, red chilly powder, cumin-coriander powder, carom seeds, turmeric powder, salt and mix well. Check for seasoning.
  • Now in a kadhai or pan heat 2 tbsp oil till you see little smoke coming through it. Pour this hot oil on the wheat flour mixture and using a spoon mix well. 
  • Now add urad dal paste (skinned split black gram paste) which is optional but addition of this paste enhances flavour and helps achieve a crispy texture to these puris.
  • Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead slight stiff dough. 
  • Drizzle little oil over the kneaded dough. Cover and let it rest for about 15-20minutes.  
  • After resting the dough grease the rolling board with oil & roll out puris into 3" diameter circle. 
  • Roll the puris little thick not very thin and deep fry in hot oil. Fry from both sides till golden brown.
  • Transfer the puris onto absorbent paper to drain excess oil.
  • Masala Puri is ready.
  • Serve hot with tea, coffee or with any vegetable of your choice.
  • For urad dal (skinned split black gram) paste: Wash & soak 1/2 cup urad dal in water for 3 hours. Then drain the water and blend to a fine smooth paste.

Sunday, November 22, 2015

Bhindi Coconut Masala - Okra Coconut Masala

Simple, flavourful stir fried bhindi (okra) in a spicy coconut paste is what we prepared today for our sunday special lunch. Best served with dal rice.

Ingredients: (Serves 3)
  • 300 gms Bhindi (Okra)
  • 5 tbsp or 50gms Shreded Coconut
  • 1 Medium size Onion finely chopped
  • 2 tsp Red Chilly Powder
  • 1 tsp Mustard Seeds
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric Powder
  • 2 tbsp Goda Masala OR Garam Masala ( use coriander-cumin seeds powder if you don't have goda or garam masala)
  • 1tsp Sugar (Optional)
  • Salt to taste
  • 2 tbsp Oil
  • First we need to make a coconut paste, for that in a blender add shredded coconut & red chilly powder. Without using water blend coconut to a fine paste. Coconut paste is ready.
  • Wash and dry bhindi (okra). Cut both the edges and give a slight shallow slit across the bhindi (okra) on one side. Now cut into atleast 2cms pieces and not very fine.
  • Click the below video link to see how to exactly cut the bhindi (okra) for this dish.
  • Now in a pan add oil and mustard seeds. When mustard seeds begins to crackle add hing (asafoetida), turmeric powder and finely chopped onions. 
  • Saute onions for 2-3 mins. Now add chopped bhindi (okra) and saute on medium flame for about 10 mins. Cook this bhindi (okra) in open pan, do not cover the pan with lid.
  • After 10 mins add coconut paste and mix well. Now add goda masala or garam masala or coriander-cumin seeds powder, sugar (optional), salt. Mix well and check for seasoning. 
  • Addition of sugar will enhance the flavour of this dish.
  • Cook the bhindi (okra) till its tender and all the spices are properly incorporated.
  • Bhindi (Okra) Coconut Masala is ready. 
  • Serve with dal rice, roti, phulka or any flat bread of your choice. 
Tip: You can add 1 tbsp of Amchur Powder (Raw Mango Powder) to make it little tangy.

Tuesday, November 17, 2015

Rice Fritters

One of the simplest recipe that my Mom once made using leftover rice and which is now an all time favourite snack at my home. Easy, crunchy & tasty rice cutlet which can be made in jiffy & best enjoyed with hot cup of tea.  

  • 2 cups Leftover Boiled Rice
  • 1/2 cup Besan (Gram Flour)
  • 4-5 Green Chillies Crushed
  • 1 tbsp Jeera (Cumin seeds) Powder
  • 1/4th cup Coriander Leaves finely chopped
  • 1 tbsp Sesame Seeds (Til)
  • Salt to taste
  • Oil for frying
  • Mash the leftover rice with your hand or using a blender. 
  • In a mixing bowl add the mashed rice, crushed green chillies, besan (gram flour), jeera (cumin) seeds powder, coriander leaves, sesame seeds & salt. 
  • Mix all the ingredients and check for the seasoning. 
  • Make small round patties or shape them as you desire. 
  • Deep fry in oil from both sides on medium flame till they get golden brown in colour.
  • Rice Fritters are ready.
  • Serve hot with your favourite chutney or ketchup.

Saturday, November 7, 2015

Besan Laddoo

Diwali celebrations have begun with a sweet dish of Besan Laddoo. A rich heavenly dessert prepared specially during this festival. 

At my home all the Diwali Faraal is prepared by my Mom so all credits goes to Her :) !!!

Wishing you all Happy Diwali. 

  • 1 cup Coarsly grinded Besan (Gram Flour)
  • 3/4th cup Powdered Sugar
  • 3/4th cup Ghee (Clarified Butter)
  • 1/4th cup Dry Fruits - Cashew & Rasins
  • 1tbspn Velchi (Green Cardemon) Powder
  • In a kadhai add Ghee (Clarified Butter) and bring it to a boil. 
  • Once the Ghee (Clarified Butter) gets hot add besan (gram flour) and mix. Stir continuously on a low flame till colour changes to golden brown and nice aroma starts to come.
  • Transfer the besan (gram flour) mixture onto a plate to cool down.
  • Once the besan mixture cools down add powdered sugar, velchi (green cardemon) powder and dry fruits. Keep some raisin aside for decoration.
  • Mix all the ingredients well into the besan mixture and make the laddoos.
  • Decorate each laddoo with a raisin on top.
  • Besan Laddoos are ready.

Tuesday, November 3, 2015

Palak Chi Patal Bhaji - Spinach Curry

A classic Maharashtrian dish normally prepared in every household across Maharashtra. Simple, Healthy & delicious palak (spinach) curry made with besan (gram flour) & few spices. 

  • 1 Bundle Palak (Spinach) Leaves
  • 3 tbsp Besan (Gram Flour)
  • 1 tsp Mustard Seeds
  • 2 tbsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 1 tsp Hing (Asafoetida)
  • 6nos. Garlic Cloves
  • 3nos. Green Chillies
  • 1 Medium size Onion
  • Salt to taste
  • 2 tsp Gul (Jaggery) or Sugar
  • 3 tbsp Oil
  • In a blender add garlic cloves & green chillies. Roughly grind them to a coarse paste. Keep this paste aside.
  •  Wash and roughly chop Palak (Spinach) leaves and pressure cook until 4 whistle.
  • When the pressure cooker cools off, take out the Palak (Spinach) leaves and drain all the water in a bowl. (Use this water for adjusting the consistency of the curry).
  • Now using a masher or back of a ladle roughly mash the palak (spinach) leaves. Add besan ( gram flour) and mix well. Mix besan till its well incorporated in the leaves. Make sure no lumps of besan (gram flour) are formed.
  • Now in a sauce pan add oil and mustard seeds. When the mustard seeds begins to crackle add cumin seeds, hing (asafoetida), turmeric powder and finely chopped onions.
  • Saute onions on medium flame for about 2-3 minutes. Now add garlic & green chilly paste and saute for further 4-5 minutes till the onions are well cooked.
  • After onions are cooked add the palak-besan (spinach - gram flour) mixture and mix well.
  • Add water and adjust the consistency of the curry as per your preference.
  • Add salt, jaggery and mix. Check for seasoning and let this palak (spinach) mixture come to boil.
  • Cook this curry for 7 to 8 minutes on a medium flame till raw flavour of besan (gram flour) fades away. (If you want you can dry roast the besan ahead of mixing it with the spinach leaves)
  • Palak chi patal bhaji (Spinach Curry) is ready.
  • Serve hot with Bhakri, Roti or Rice.
For more exciting food pics and fun follow "anjalisculinaryparadise" on Instagram.

Monday, November 2, 2015

Chutney Potato Sabzi

A simple & delicious finger-licking spicy tangy sabzi made with fresh mint & coriander chutney. 

Ingredients: (Serves 3)

  • 5-6 nos. Boiled Potatoes cut in lengths
  • 1 tsp Ginger-Garlic Paste
  • 1 Cup Coriander Leaves 
  • 1/2 Cup Mint Leaves
  • 1 Medium Size Onion
  • 5-6 Green Chillies
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Sesame Seeds (Til)
  • 1 tsp Turmeric Powder
  • 1/4th tsp Hing
  • 1 tsp Coriander Powder
  • 1 tsp Kasuri Methi Powder
  • Half Lemon Juice
  • Salt to taste
  • 3 tbsp Oil.
  • In a kadhai heat 1 tbsp Oil. When oil is hot add roughly chopped onions, green chillies and salt. Saute onions for about 2 mins till they become translucent. Now add coriander leaves and mint leaves. Mix well and cook this mixture for about 4-5 mins. 
  • Cool this onion mixture and blend to a coarse paste. This chutney mixture is  ready.
  • Now in the same kadhai add 2 tbsp oil and mustard seeds. When mustard seeds begins to crackle add cumin seeds, sesame seeds, hing , turmeric powder, ginger-garlic paste and boiled potatoes.
  • Mix potatoes well in this ginger garlic masala. Add salt to taste.
  • Now add the coriander powder & chutney paste and mix well. Cover the kadhai with a lid and let the potatoes cook under the steam for 2-3 minutes. Add Kasuri Methi Powder and mix well.Then switch off the flame and squeeze half lemon juice over the potato sabzi.
  • Chutney Potato Sabzi is ready.
  • Serve with roti or dal rice.