Palak Puri - Spinach Puffed Fritters

Spinach enhanced puris, deep fried and served with pickle / curd or along with hot cup of tea! These puris are irresistably yummy and filling too.

Normally spinach puree is used in making of this palak puri (spinach fritters), but I prefer to prepare it by roughly chopping the cooked spinach leaves.

Ingredients: (Serves approx. 3)

• 2 Bunches of Cooked Palak (Spinach)

• 2 tsp Ginger - Garlic Paste

• 2 tsp Coriander Powder

• 1 tsp Red Chilli Powder

• 1/2 Cup Besan (Gram Flour)

• 2 Cups Wheat Flour

• Salt to taste

• Oil

Method:

• Cook palak (spinach leaves). Drain excess water and keep aside to cool. Once the palak(spinach leaves) are cooled enough, cut them roughly.

• In a bowl, add chopped spinach leaves and rest of the ingredients.

• Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a stiff dough.

• Drizzle little oil over the kneaded dough. Cover and let it rest for about 15-20 minutes.

• After resting the dough, grease the rolling board with oil & roll out puris into 3" diameter circle.

• Roll the puris little thick and deep fry in hot oil. Fry from both sides till golden brown.

• Transfer the puris onto an absorbent paper to drain excess oil.

• Palak Puri - Spinach Puffed Fritters are ready.

• Serve hot with a cup of tea or with your favourite pickle or vegetable or curd.      
  

Cocoa Milk Delight - Hot Cocoa

Its a Valentine week & Chocolate is A must!!!! As still the weather here is pleasantly cold, I thought of making hot cocoa milk for dessert. 

This cocoa milk can be served chilled aswell. Enjoyed this heavenly chocolaty dessert in both the version though!

Ingredients: 

• 1/4th Cup Cocoa Powder

• 2 Cups Milk

• 1 Cup Cream

• 1/2 Cup Sugar

• 1 tsp Vanilla Extract

• Whipped Cream (Optional)

• Vanilla Ice Cream (Optional)

Method:

• In a sauce pan, sieve cocoa powder and add 4 tbsp of milk. Mix well, see to it that no lumps are formed.

• Once the milk is nicely incorporated into cocoa mixture add rest of the milk while stirring continuously and mix everything well.

• Add sugar, cream & vanilla extract. 

• Cook this mixture on medium flame, stir continuously. Bring it to a boil for further 15 minutes.

• Hot Cocoa Milk is ready. Garnish with whipped cream and serve.

• Incase you want to have it cold, prepare this cocoa milk a day before and while serving garnish with a dollop of vanilla ice cream!

Rava Laddoo - Semolina Laddoo (Indian Sweet Dish)

Today sharing my 100th Recipe with all you lovely people. Thank you for your likes, comments & encouragement. To celebrate this moment I am sharing My most favourite sweet recipe made by My Mother, that is Rava Laddoo!!!!

A heavenly sinful indulgence to celebrate any occasion, these laddoo's will surely melt your heart with its delicious taste.  

Quick & easy to make.The beautiful aroma while making these laddoo's surrounds the house and apatizes your hunger.

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Ingredients:

•  4 cups Fine Rava / Sooji / Semolina

• 2 tbsp Ghee (Clarified Butter)

• 2 cups Sugar

• 1/4 cup water

• 1 tsp Cardamom powder

• Dry fruits of your choice (Optional)

• Raisins for Garnish

Method:

• In a pan add a ghee (clarified butter) and fine rava (semolina), roast for 10-12 minutes on low flame or till nice aroma of rava (semolina) starts coming. Transfer the roasted rava (semolina) onto a dish.

• In another deep pan add sugar and water and bring this mixture to boil.

• After the sugar mixture starts boiling lower the flame and let this mixture simmer for another 5-6 minutes till it gets a one thread consistency. Once the one thread consistency is achieved turn of the flame.

• Add the roasted rava (semolina) and cardamon powder to the sugar mixture and mix well.

• Rest this rava (semolina) mixture till it cools off a little bit by which time all the sugar mixture will be nicely incorporated in the rava (semolina).

• Stir the rava (semolina) mixture occasionally.

• After the rava (semolina) mixture is lukewarm and becomes thick, grease your palm with ghee and start rolling the laddoo.

• Stud laddoo with any of your favourite dry fruit.

• Decorate each laddoo with raisin on top.

• Rava Laddoos are ready. 

• Strore them in an air tight container. These laddoo's stays good for 15-20 days at room temperature.

Note: Do not brown the rava (semolina) while roasting. White colour should not change.

Pomegranate Raita

Pink jewels immersed into creamy yogurt is how I always like to describe this wonderful sweet dish. One of the best accompaniments with spicy curries or rice preparations! Made in a jiffy and served chilled!!!

Ingredients: ( Serves 3)

• 1 Cup Pomegranate Kernels

• 1 1/2 Cups Whisked Yogurt

• 1/4th Cup Coriander Leaves finely chopped

• 1 tsp Powdered Sugar

• Salt to taste

Method:

• In a mixing bowl add whisked yogurt, salt, powdered sugar and mix well.

• Keep aside 1/4th cup of pomegranate kernels aside and add the rest of kernels into the yogurt mixture and mix well. Check for seasoning.

• Now lightly bruise the pomegranate kernels that we had kept aside with a help of spoon so that some juice can sweep out from them. 

• Add this slightly bruised kernels and juice into the raita. Mix gently.

• Garnish with finely chopped coriander leaves.

• Pomegranate Raita is ready.

• Serve chilled.

• Best accompaniment with Biryani, Pulao or Masale Bhat.

Batata Bhajji (Pakoda) - Potato Fritters

Crispy, delicious, mouthwatering famous Mumbai street food snack served with garlic, mint or tamarind chutney! Batata Bhajji or Pakoda is one of the easiest snack to prepare & enjoy with hot cup of tea or coffee for those evening cravings.

Ingredients:

• 3 Medium sized Potatoes

• 2 Cups Besan ( Gram Flour)

• 1 tsp Red Chilly Powder

• 1/4th tsp Hing (Asafoetida)

• Salt to taste

• Oil to fry

• Water

Method:

• In a mixing bowl add, besan (gram flour), red chilly powder, hing (asafoetida) & Salt. Mix all the ingredients well. 

• Add small quantity of water at a time and prepare smooth lumpfree batter. Keep this batter aside for 15 minutes.

• Now peel the potatoes and using knife or slice cutter cut into thin round slices and immerse them into salted water to stop oxidization.

• Mean while heat oil in a kadhai / deep pan for frying.

• When oil is hot enough, dip each potato slice into the besan (gram flour) mixture coating both the sides properly and lower down into oil.

• Deep fry the potato slices on medium flame till they turn golden brown and potatoes are cooked through.

• Transfer the fried potato bhajji (fritters) onto an absorbent paper to drain excess oil.

• Batata Bhajji - Potato Fritters are ready.

• Serve hot with garlic, mint or tamrind chutney along with hot cup of tea or coffee.

Tips: 1) If you want, add a tsp of baking soda to the besan batter to help the fritters get puffed up.

2) Also you may add finely chopped coriander leaves for that extra taste.

Gavaar Batata Bhaji - Cluster Beans & Potatoes Vegetable

Gavaar or Cluster Beans as its called is one of the healthiest vegetable around. Not many people are fan of this veggie due to its slight bitter taste but with addition of potatoes the whole texture and taste of this humble vegetable changes.  

Loaded with fiber & vitamins, this vegetable is a must atleast one or twice a week to be included in our diet.

Ingredients:

•  200 gms Gavaar - Cluster Beans

• 1 Small Onion finely chopped

• 3 Medium Sized Potatoes

• 1tsp Mustard Seeds

• 1 tsp Hing (Asafoetida)

• 1 tsp Turmeric Powder

• 2 tsp Goda Masala OR Coriander Cumin Powder

• 1 tsp Red Chilly Powder

• 1 tbsp Jaggery (Gul)

• Salt to taste

• 1 tbsp Roasted Peanut Powder ( Optional)

• 1/4th Cup Coriander Leaves for garnishing

• Water as per your preference for the gravy 

• 1 tbsp Oil

Method:

• Wash cluster beans under running water and transfer it onto kitchen towel & pat dry the beans. Peel and cut potatoes into cubes and place them in salted water.

• Remove both the ends of the beans and cut into 1" size pieces. (Normally we break the cluster beans with hand instead of cutting it with knife).

• Now heat oil in kadhai / pan, add mustard seeds. When mustard seeds crackle add hing (asafoetida), turmeric powder & finely chopped onion. 

• Saute onions till translucent. Add diced potatoes and mix well, saute potatoes for 30 seconds while stirring continuously. 

• Now add the cluster beans and mix properly. Add water, salt & jaggery. Close pan with lid and let the vegetable cook on medium flame, keep on stirring occasionally.

• After 15 minutes of simmering, now add red chilly powder, goda masala OR coriander cumin seeds powder and mix well. 

• Again cover the pan with lid and cook for 5 minutes.

• Check if the beans & potatoes are cooked through and adjust the consistency of the gravy by adding water.

• Normally dry version of this vegetable tastes good, in that case cook by adding little water at a time.

• Once the cluster beans & potatoes are well cooked, switch off the flame and add roasted peanut powder (optional)

• Gavar Batata Bhaji - Cluster Bean & Potatoes vegeable is ready.

• Garnish with chopped Coriander Leaves & serve hot with roti, phulka or Bhakri!

Chicken Pulao - Chicken Pilaf

A one pot meal for those lazy evenings!!! Chicken Pulao - Pilaf is that kind of recipe where you just wanna throw everything into one pot without marinating or smearing the meat for long hours. A protein rich meal along with cool pomegranate raita is the best combo ever.

Its a  perfect midweek family meal. I prefer using Chicken Biryani Masala as I love the aroma of it in My pilaf. This is how I prepare this simple and easy dish at my home.

Ingredients: (Serves approx. 4)

•  300gms Basmati Rice 

• 400gms Skinless Boneless Chicken

•  200gms Yogurt

•  500ml Water OR Chicken Stock

• 3 tbsp Ghee OR Vegetable Oil

• 1 tbsp Cumin Seeds

• 2 Large Onions sliced

• 1 tbsp Ginger Garlic Paste

• 6 Cloves

• 7-8 Black Pepper Corns

• 2" Cinnamon Stick

• 3-4 Green Cardamon Pods

• 2 tsp Red Chilly Powder

• 1⁄2 tsp Turmeric Powder

• 1 tbsp Chicken Biryani Masala OR Garam Masala

• Salt to taste

• 1⁄2 Lemon Juice

• Coriander Leaves to garnish

Method:

• Wash the rice and leave it to soak in water for 30 minutes.

• In a saucepan heat ghee or oil. Add the cumin seeds, cloves, black peppercorns, cardamon pods and cinnamon stick. 

• Once these whole spices sizzles and infuse their aroma into the oil, add sliced onions and fry over a medium heat till it turns golden brown. 

• Add the ginger garlic paste, reduce the heat and cook till raw flavour from the paste fades away.

• Add the whipped yogurt, red chilly powder, garam masala OR chicken biryani masala, turmeric powder  & salt.Cook over a high heat, stirring constantly, until the mixture comes to a boil. 

• Now add the chicken pieces and mix well. Make sure all chicken pieces are coated with the yogurt spice mixture. Cook till most of the yogurt has been absorbed and the masala releases oil back into the pan.

• Drain the water from rice and add it to the chicken. Add water and check for seasoning. Bring to a boil, cover and reduce the heat to as low as possible. 

• Simmer for 20 minutes till all the liquid has been absorbed in the pilaf and chicken and rice are cooked through.

• Turn off the heat and leave to steam for 10 minutes, with the lid on.

• Chicken Pulao - Chicken Pilaf is ready.

• Before serving sprinkle some lemon juice and roughly chopped coriander leaves.

• Serve hot with raita or pickle.

Note: Be careful once you add the whole spice in ghee/oil as they splutter a lot. Roughly bruise the cardamon pods while adding to the oil.

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Cheesy Garlic Bread

One of the best accompaniments to any Italian meal! An heavenly combination of butter, garlic, herbs put together to make this scrumptious Garlic Bread!.

Garlic bread is made in varieties of ways using different herbs and different kinds of breads.

My version include cheesy, garlicky, soft in the center with crunchy crust made in a pan instead of oven & topped with mixed herbs!
 

Ingredients: (Serves approx. 3)

• Plain Bread Loaf ( I use normal Indian Pav)

• 3 tbsp Butter at room temperature

• 8-9 Garlic Cloves minced

• Mixed Herbs as per requirement

• Chilly Flakes as per requirement

• 2 cups Grated Cheese (Mozzarella OR Processed)

Method:

1) Cut bread into thick slices.

 

2) In a bowl mix butter and minced garlic paste.

 

3) Now apply this garlic butter mixture onto each bread slice.

 

 4) Grate cheese and keep herbs ready to sprinkle over the bread.

 

5) Top each slice of bread with grated cheese.

6) Sprinkle herbs & chilly flakes over the cheese. If you want, you can completely avoid herbs and enjoy plain cheesy garlic bread.

7) Now take a deep non-stick pan. Apply little butter, place the bread slice and cover the pan with a lid and let the bread toast on low flame for about 15 minutes till the cheese melts and the crust becomes crunchy.

 

8) After 15 minutes when the cheese has melted and the crust is crunchy enough as per your preference, switch of the flame and serve this delicious cheesy garlic bread along with your favourite pasta, soup or any Itailian meal.

9) Incase you want to prepare it in an oven, pre heat the oven and bake the bread slices at 180 degree C for 7-10 mins.

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Kelyache Kaap - Spicy Plantain (Raw Banana) Slices

Simple & delicious snack served as a side dish in Indian meals. A comfort food in itself. Easy to prepare with minimal ingredients. 

Believe me, You can't get enough of it!!!

Ingredients:

• 2 Kachi Keli / Raw Banana (Plantains)

• 5 tbsp Besan (Gram Flour)

• 3 tbsp Rice Flour

• 3 tsp Coriander Powder

• 2 tsp Red Chilly Powder

• 1 tsp Garam Masala

• Pinch of Hing (Asafoetida)

• Salt to taste

• Oil for frying

Method:

• De-skin the banana using peeler or knief and cut the banana into medium vertical slices.(Not too thick or thin)

• Keep the banana slices completely immersed into salt water.

• Now in a mixing bowl add besan (gram flour), rice flour, coriander powder, red chilly powder, garam masala,hing & salt.

• Mix everything well. Check for seasoning.

• Now take a slice of banana and coat with the besan mixture and pat the slice from both sides so that the mixture sticks to the slice. Likewise coat all the banana slices in besan mixture and keep aside.

• Heat oil in a frying pan. Shallow fry the banana slice from both sides till crisp.

• Transfer onto an absorbent paper to drain excess oil if any.

• Kelyache Kaap - Spicy Plantain (Raw Banana) Slices are ready.

• Serve hot as a side dish in your meal.

Tip: You many also sprinkle dry mango powder over the hot slices for that chatpata tangy taste.

You may also use coriander cumin powder instead of garam masala.