Category Archives: Fritters

Alu Vadi

It is the awesome weather days here in the UAE,  perfect wintry mornings to start the day sipping  piping hot masala chai . As I water my balcony plants and enjoy the reflection of the sun rays  from the glass pane of a multi-storey building across the street falling on our balcony plants and was admiring this calm moment being in midst of nature, these Colocasia leaves spread out in all directions catches the eye.

Colocasia leaves
Colocasia leaves

This potted plant was brought home from our friend’s garden, they live in a big power-plant township and have a beautiful house with gardening patch on all sides of the house. The front garden has all the fragrant flower plants, the sides have Papaya trees and Colocasia plants, and in the backyard is the vegetable patch where she plants all the seasonal veggies. I get some supply of home-grown vegetables from them whenever anyone of us is visiting each other. The leaves, as seen in the picture, were growing big and so I made use of them to make this famous Maharashtrian recipe. ”Thank you” Naina (if you happen to read this) for giving us the plant and the joy of enjoying the fresh garden leaves Alu Vadis :).

This is also a popular recipe of Gujarat state of India, where it is known by the name Patra/Paatra.

ashus-Alu Vadi/Paatra
ashus-Alu Vadi/Paatra

INGREDIENTS:

Alu leaves/Colocasia leaves: 10-15 nu.

chickpeas Flour/Besan: 200 gm

Tamarind : 20 gm

Sesame seeds: 1 Tbsp

Ajwain/Carom Seeds: 1 Tsp

Red Chili Powder: 2 Tsp

Turmeric Powder: 1 Tsp

Garam Masala Powder: 1/2 Tsp

Salt : To Taste

Water: 200 ml (As needed to make a medium thick batter).

Cooking Oil: 200 ml ( for deep-frying)

Note: I have used medium-to-small leaves.

Alu Vadi ingredients
Alu Vadi ingredients

METHOD:

Wash and clean the leaves, and dry using the kitchen towel/tissue. Soak the tamarind in 50 ml water/half katori water. Use this tamarind pulp, but sieve it before use.

Take the besan in a bowl, add all the spices, 1 Tbsp oil, Sesame and Carom seeds, tamarind pulp and mix. Add only as much water as required to make a medium thick batter.

Apply this chickpeas flour batter to the underside of each leaf, then place another leaf on top and apply the batter, and then again place the next leaf on top and continue the layers.

Alu leaves and besan batter
Colocasia leaves and chickpeas flour batter
Apply the prepared batter to the leaf

After a few leaves, fold the tops parts of the leaves and bring to the center, then fold the lower part and form a bundle-shape. Apply another coat of batter on the top of the bundle. Start applying batter to the remaining leaves and form another bundle if any leaves were remaining.

Grease the cooker basket/plate to place in the cooker to steam these Colocasia bundles.

Colocasia leaves coated with chickpeas flour batter

Steam the leaves for 15-20 min in the steamer or pressure cooker (without whistle).

Steamed Colocasia pinwheels

When cool then cut the steamed roll into thin slices, and deep fry until crisp in hot oil. One can also shallow fry them using little oil, if one does not like deep-fried foods.

Fried Alu Vadi/ Paatra
Fried Alu Vadi/ Paatra

Serving:

  1. Serve the crispy fried pinwheels with tomato ketchup or mint yogurt dip. It is served as part of a Maharashtrian thali meal too. It is usually cooked on occasion of festival and served as fried item of the special menu.
  2. The steamed pinwheels are also used to add to a spicy gravy or can be cut and made into a dry sabji as my mother used to make, it was one of my favorites. I will have to wait for the next batch of leaves to make the dry sabji post :).

This is also a favorite snack in Gujarat. During my stay in the state, I would see it as a snack item sold in Farsan shops, a fasting selling item that would get sold out within an hour or so in the shop near my residence. In Gujarat they do add a little |sugar to the ingredients list, but I have never used sugar. The tamarind is used to avoid itchy discomfort in the throat that it causes, an irritant in the leaves causes it, to some people after eating. Lemon juice can also be used, but I feel the tamarind pulp gives the batter the perfect taste.

I enjoyed sharing another of my Maharashtrian recipe with you all, looking forward to hear your thoughts.

Have a great weekend, Happy Sunday. For us, in this part of the world, it is the start of another week tomorrow.  Enjoy 🙂 .

ashu

Kothimbir Vadi-2

ashu's-Kothimbir Vadi, easy method.
ashu’s-Kothimbir Vadi, easy method.

Kothimbir wadi is a popular Maharashtrian snack dish. It is served as a part of the Maharashtrian Thali meal too, a favorite in the festive season. We see it being sold in many snack shops in Pune and Mumbai, cities of Maharashtra state in India.

For me the winter months are nostalgic with childhood memories when mom used to make these vadis frequently, the season when coriander was in  abundance. We nowadays see the coriander being available all year round. With changing times, the season no longer dominates the food cooked in the house, more so with me residing away from my motherland, though I would still prefer the Kothimbir vadi that is made using the coriander when in season than to the coriander that I buy at any given time of the year. I had tasted this particular kind of Kothimbir vadi in thali meals, during puja lunches, but I never made it at home until this week. I have always enjoyed Kothimbir Vadi preparation that my mother made, click here for that recipe.

Kothimbir Vadi or Coriander Roll.
Kothimbir Vadi or Coriander Roll.

It is a compulsion with me and I cannot let go of the urge to try out any new dish that I get to taste outside and like, I almost always end up making it in my kitchen. Lately I had been getting opportunity to eat this particular type of vadi on a number of occasions and the constant reminder from self to give it a try in my kitchen was always nagging the mind, finally I tried it this week. I had to invite my friends for lunch this week, planned a Maharashtrian meal menu, and hence this was the perfect starter to add to the thali menu was my thought. I tried making it in small portion on one morning and after perfecting the recipe to my taste made it for my party lunch, and the friends loved it. I was asked for my recipe and with this post I am sharing here my method of the recipe. I matched the ingredients to the taste of the Kothimbir Vadi that I had recently tasted at a Puja lunch, at my friend’s house where the food was from a local restaurant here.

This easy method recipe is my way of making it, may not be similar to traditional recipe, but tastes perfect and yum. I have now uploaded both methods of making Kothimbir wadi, and this one can be called an easy-to-make recipe, as the time required is less and almost always all the ingredients are available in the house. Do give it a try and let me know what you all think about this recipe.

Kothimbir Vadi- Easy Method

INGREDIENTS:

Coriander: 1 Bowl (finely chopped)

Chickpea Flour/Besan: 1 Bowl

Rice Flour: 1/2 Bowl

Semolina: 2 Tbsp (Optional)

GingerGarlic paste: 1 Tbsp

Curd: 2 Tbsp

Sesame seeds: 50 gms

Ajwain/ Carom seeds: 1 Tsp

Baking Soda: 1/2 Tsp

Chili Powder: 1 Tsp

Garam Masala Powder: 1 Tsp

Cooking Oil: 1 Tbsp (for batter)

Sugar: 1 Tsp

Salt: To taste

Cooking oil: 200 ml for frying

METHOD:

Clean, wash, dry and then finely chop the green Coriander. Make a paste of the ginger and garlic, taking equal amount. I add green chili also to it.

Assemble all the ingredients before starting the procedure to make this Vadi. (Pic below is for illustration, not the actual measurements used in this recipe)

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In a big bowl or deep plate take the finely chopped coriander. Add the gingergarlic & chili paste, the sesame seeds, ajwain, salt, chili powder, garam masala, sugar, curds, and 1 Tbsp oil. Mix well.

Take 1 bowl chickpea flour, 1/2 bowl rice flour, and 2 Tbsp Semolina in another bowl and add 1/2 tsp baking soda to it and mix all the ingredients well.

Add the mixed flours to the coriander mixture, and mix all the ingredients well. Use little water if required to make a medium consistency wet dough that is easily spreadable with hand on a vessel, or tray or plate, and is not runny or loose.

We need to grease the plate or tray or vessel with oil in which we are going to steam the vadi. Evenly spread the dough in the greased tray or plate or vessel, pressing it well with fingers for spreading evenly, as we want same thickness when we cut the vadi.

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Steam this for 15- 20 minutes in a pressure cooker without whistle or a steamer, or until a knife inserted comes out clean. Cool the steamed cooked dough, and then cut into small bite-sized pieces.

We can either shallow fry the vadi or deep fry in hot oil till the outer side is crispy. Deep frying gives it a more crispier look as well as taste.

Pan fried with little oil
Pan fried with little oil
Deep fried in hot oil till crispy
Deep fried in hot oil till crispy

Serve it with green chutney or chili sauce or tomato sauce. I did not make a green chutney, served here in the picture above is with green chili sauce.

NOTE: The bowl measurement is given for reference for the flour quantity, one can use any bowl-a steel wati or soup bowl. I used a ceramic soup bowl and topped it tightly with finely chopped coriander, it tastes better when lot of coriander is used. Semolina is optional, I prefer the texture it adds to the bite, but can be avoided altogether if not preferred. All the spices, ginger garlic and chili paste add to the taste, and adding a little sugar enhances all the flavors giving it a perfect sweetish ting. It tastes best with a green chutney, a coriander mint one, my preference :).

Wishing you all a great September month, will be posting some yummier recipe posts as it is the Ganpati festivity month. I welcome Ganpati Bappa morya at my humble home on the 5th of this month :), it is five days of festivity with yummy Prasad and Modak offerings.

ashu.

 

 

 

 

Baby Corn Chops, a Vegetarian Snack

Vegetarian snack from ashuskitchen
Vegetarian snack from ashuskitchen

Each person have their varied moods and fancies, all different from one another. Many a times the urge to try out something different from the regular makes some moments of a foodie’s life memorable. But, sometimes I do get to see the day when a new recipe try results in only me ending up eating what I cooked, well  I do believe in respecting other’s taste. But mommy chefs have the added advantage of bullying, kids have to finish what is served in the plate, also the family is aware that most often the new try outs do taste good. For me the meals served to the family need to be nourishing, appetizing as well as relishing, hence the bullying is allowed once in a while while experimenting!

Well, if one does not try out new things then the monotony would make life quite boring. It applies to home meals too.

The last couple days saw hectic activity in the house. Members of my family were dashing in and out of this place, and me chauffeuring them  to the airport. When the boys were away, the mother daughter team did get to spend some ‘gal-time’ together. If you have a daughter, then you would know what I am talking, how the shopping trips are always good-times especially when the boys are not around. We had our overeating time too, at the neighborhood Pizza Hut, my Instagram post will tell you which pizza we ate that day.

As I already mentioned that I like trying out new recipes, I had made something similar to this recipe couple years back and never made it again. My Jr. had liked that, and every time I bought baby corns the thought crossed my mind to make that recipe again, but it never was done. One of my reasons of writing this blog was also to document the many recipes that I make and later forget, but now they remain handy as a menu-card to go back to again and again. The day I made this version of the chops, I used only the ingredients that were handy in the refrigerator. I have posted Mutton Chops, a non-vegetarian recipe and always wanted to make a post using vegetables and call them vegetarian chops, and finally here I am posting it today. It was one of the days when the daughter wanted to eat something simple like only Rice & Dal with ghee for dinner. I surprised the kids by making these veg chops, which were liked by both, and the simple dinner turned out to be simple yet a little fancy! Small surprises add liveliness and increase the happiness quotient, true for mealtimes too! Try it out with your family.

INGREDIENTS:

Baby Corn: 1 Packet

Boiled Potatoes: 2 (Medium-sized)

Green Peas: 1 Bowl

Carrot: 1 (Medium size, Grated)

Ginger/Garlic Paste: 2 Tsp

Cumin Powder: 1 Tsp

Green Chili: 2 (finely chopped or paste) OR Red Chilli powder -1 Tsp.

Green Coriander: 1 Tbsp (finely chopped)

Cornflour: 100 gm

Breadcrumbs: 100 gm

Salt: As needed

Oil: For frying

NOTE: (Cornflour is used for binding as well as coating. Breadcrumbs are required for coating. Breadcrumbs and cornflour quantity use as required, little amount might remain OR may be required more than stated)

METHOD:

Assemble and prepare all the required ingredients.

Mash the boiled potatoes, green peas, and add the grated carrot, ginger-garlic paste, green chilies, chopped coriander, cumin powder and salt. Add 2 or 2 1/2 tbsp cornflour and mix all the ingredients together. The mixture should be firm to hold.

Mashed Vegetable mixed with cornflour.
Mashed Vegetable mixed with cornflour.

Roll the baby corns in cornflour that is seasoned with salt and chili powder, and keep them in a plate.

Mix little water in this remaining cornflour and make a medium thick batter.

Cornflour batter
Cornflour batter

Make lemon-sized balls of the vegetable mixture, flatten it and place the flour dusted baby corn in the center and fold it, press tightly. Only half portion of the corn should be covered with vegetable coating.

Dip this vegetable and baby corn chop into the cornflour batter, then coat with breadcrumbs and pat tightly with both hands so that the extra crumbs are removed. Make all the chops and keep it in a plate ready to fry.

Baby corn chop
Baby corn chop
Baby corn chop
Baby corn chop

Heat oil in a Karahi, and deep fry the chops until crisp and golden brown from outside.

Deep Fry
Deep Fry
Deep Fried Baby Corn chops.
Deep Fried Baby Corn chops.
Baby Corn Chops from ashuskitchen.
Baby Corn Chops from ashuskitchen.

Serve hot with tomato ketch-up or a green chutney or chilli sauce.

These chops can be enjoyed as a finger food for parties, snack, or a weekend special breakfast item. Do try them in your kitchen and leave your thoughts about the recipe.

Have a great weekend.

ashu

Gilki Bhajji Or Sponge Gourd Fritters/Pakodas

A new month starts, I am on my next blog post that I am writing from my hometown in my motherland. Yes folks, I am back in India, currently visiting my hometown and then moving on to other cities.

After a couple of days of shopping for the home tour and finishing other errands, I took my exit from the hot and extremely humid Summer weather of the Middle East and landed in my hometown and got welcomed with heavy rain downpour. The first step out of the aircraft brought a big cheer on our faces when we saw it was pouring heavily outside. It is so amazing to think about how I experienced different weathers in different countries on the same day.

When I started writing the post I was at my sister’s place, and now finishing this incomplete post from another city. Both my sister and Brother-in-law have always pampered me with their love and affection, and it has always been a joy to spend time at their place, not to forget the yummy tasty food that my sister makes and I love hogging on.

Reaching the hometown, the Scooter ride becomes the fun and adventure part of all trips. I ventured out on a two-wheeler to breathe the air of my city, a rainy day, sometimes drizzling with intermittent rain or other times a heavy downpour. At one stretch of the road the rain is heavy and by the time we are at the end of the road the rain is scant. One has to experience the exhilaration of coming back to the hometown after living away for a long time to understand how one feels. I loved each minute of the scooter drive, the erratic traffic, the overtaking of other vehicles, the constant honks, the hands used to give direction for turning to left or right, the sheer sense of back to old style driving, zipping through, zigzagging or make way through vehicles was simply thrilling, all this is missed when one is driving a car. The drive around the familiar roads, seeing the familiar road side stalls, the fruit vendors, the vegetable vendors, the drizzle and sometimes heavy downpour and maneuvering the scooter around brought back fond memories. I am happy to be in my city.

I stopped at the vegetable vendors during my scooter jaunt and purchased few vegetables that I do not get to see in my place of residence in the Middle East. These fresh looking Sponge Gourd ended up in my purchased vegetable bag and the accompanying rain resulted in these Pakodas being fried in my sister’s kitchen.

Fresh Gilki or Sponge Gourd
Fresh Gilki or Sponge Gourd

INGREDIENTS:

Sponge Gourd: 2 nu.

Bengal Gram flour: 250 gm

Green Coriander: 1 Tbsp (Finely chopped)

Red Chili Powder: 2 Tsp

Carom Seeds: 1 Tsp

Sesame Seeds: 1 Tsp

Salt: To Taste

Oil: For Frying

Ingredients for making the Gilki Bhajji or Pakoda
Ingredients for making the Gilki Bhajji or Pakoda

METHOD:

Wash the Sponge Gourd, wipe it dry, and then cut into medium thin rounds.

Heat a Kadai and put oil and heat the oil on high setting of the gas stove.

Take gram flour in a bowl, add the chili powder, Carom and Sesame seeds, and salt and using half to three fourth glass of water make a medium thick batter. Add the finely chopped coriander. Add 1-2 Tsp drops of hot oil and then beat the batter smooth.

Gram flour batter for dipping the medium thick roundels of Gilki.
Gram flour batter for dipping the medium thick roundels of Gilki.

Dip the roundels of the Sponge Gourd into this batter and then put in the hot oil and deep fry till crispy and golden brown in color. Remove them and drain on a kitchen tissue roll, serve hot with Tomato Ketchup or any favorite sauce. I like them plain without any sauce or dips.

This Sponge Gourd pakoda or bhajji was the first dish that I made on my home tour using the local seasonal vegetables. It was nice to have my sister around to watch me when I was busy with my recipe and clicking different angle photos for posting as my next blog post.

Friends, here is one more of the Maharashtrian recipes that I enjoy eating. Happy trying out these crispy Bhajjis in your kitchen.

Do visit again for my next blogpost- a Corn recipe, another seasonal favorite.

ashu.

Herbs,Cottage Cheese & Sprouts Croquettes

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When the weather turns a bit cold, one looks forward to making hot, deep fried foods. When the day dawned, I had not planned or even thought about trying out anything new in the kitchen, this recipe just happened. I would also not say that it is cold out here now as compared to the rest of the world. This morning while sipping the hot tea in front of the TV screen and flipping the channels on the TV remote, I came across the word croquette in one of the travel shows. It was definitely a mouth watering moment and the thought to make it in my kitchen got rooted in the mind. It is always fun to try out making something different from whatever ingredients I can use that are available in the fridge or at home when such instances occur. I had some of these left-over ingredients in the fridge and the Herbs, Cottage Cheese (fresh Paneer) and Sprouted Legume Croquette recipe got shaped and taste was good.IMG_5642As I was happy with the taste and it was also approved by my foodie Jr. so here I am sharing it with you all. The herbs used are parsley and coriander (coriander and mint combination would also go well). The breadcrumbs used were extremely fine. I usually dry the leftover bread and use this for making breadcrumbs for coating. I used the mixer pot and ground it fine so the outer coating of the croquette was smooth. The corn flour was used for dusting and dipping the croquette and then breadcrumbs for coating. The outer coat was crisp with a soft inner side. The herbs gave it a lovely green colour, appealing to the eye when it was cut in half.

Do leave your thoughts if you find it tempting enough to try out and enjoy making it in your kitchen as much as I did in my kitchen.

Herbs,Cottage Cheese and Sprouts Croquette:

Ingredients:

Cottage Cheese (Paneer)-100 gm

Legume Sprouts (Green Gram)-100 gm

Boiled Potato: 1

Herbs: Parsley and Coriander -50 gm (or 2 Tbsp each, finely chopped)

Green Chillies: 2 long (as per taste)

Corn Flour: 2-3 Tbsp

Bread Crumbs: 150-200 gm( left over can be stored for later use)

Cumin: 1Tsp (Dry Roasted)

Flax seeds: 1Tsp (Dry Roasted)

Salt: To taste

Oil: For frying

Method: Do assemble all the ingredients before starting the recipe, this saves time in the preparation. Combine the herbs, cumin, flax seeds, chillies, sprouts in a mixer pot and grind to get a coarse mix. The ingredients should be dry as the grinding results in obtaining a slightly wet mix if wet herbs or sprouts are used. Remove this mixture in a bowl and crumble the Paneer cubes ( or if using a paneer block then grate it) in this mix. Mash the boiled potato and add to the mix, add 2 tbsp of cornflour. Add the salt as per ones taste. Mix all the ingredients and if the mixture is still a bit moist then add breadcrumbs as needed. If all ingredients used are dry then the mixture might not require breadcrumbs, hence use your discretion for adding the breadcrumbs. I have added breadcrumbs to the mixture.IMG_5643

The mixture should be firm and hold together. Make small even-sized balls of the mixture and give them croquette shape, and keep them in a plate.

IMG_5644Take some cornflour in a plate and coat each croquette with the flour.

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In a bowl mix 1 Tbsp corn flour with water to make a paste and then dip each flour coated croquette into the paste and remove immediately, then coat them with the fine breadcrumbs. Dust away the extra coating of the crumbs.

IMG_5646IMG_5648Heat cooking oil in a Kadai on high flame. Once the oil is hot, then deep fry the croquettes on high-to-medium flame until they get cooked inside and we get the desired golden brown colour on the outside coat. Remove them from the pan and drain on a kitchen tissue roll so that the excess oil gets absorbed.

IMG_5650Serving Options: They can be served with a sweet, tangy tomato ketchup or chilli sauce, or a chilli mayonnaise too. The dip to serve are many, choice is yours!

Nutritional Information : When making a dish or recipe I try to incorporate all the three components of food, i.e. proteins, carbohydrates, and fat in it.  In this dish too the Paneer and Legume Sprouts provide the protein part, the potato and cornflour the carbohydrates part, the flax seeds (click-flax seeds) the essential fatty acids. If one wishes to reduce the fat content then instead of deep frying , pan frying with less or 1-2 tsp oil can be done. The cumin, flax seeds, chilli and herbs add the required flavours, tastes, and not to forget-the fibre!

Home cooking ensures best quality ingredient use and one has the free hand to alter the recipe by adding ingredients of choice. Hence friends, a healthy eating approach starts right at home in your kitchen, give some time and make your daily cooking an intelligent choice and an enjoyable experience. Happy Cooking.

Enjoy!

Kibbeh- Recipe of the Month.

KIBBEH a dish that was first tasted in an Arabic Restaurant with lot of curiosity, a bit hesitantly as  I was not sure of the variety of meat that it was made of. Reassurance from the waiter that it was indeed lamb meat made me give it a try.

Early start of this year brought home the sad news about my dad’s demise. It was a dreaded news that I  would always worry about every time I left my motherland. Dad’s absence leaves a vacuum within, as apart from being my dad he was a great friend too. It was always a cherished moment to discuss about anything with him, to share my dreams and aspirations. The sad part is that I cannot share my blogging experience with him and I miss his thoughts on each and every post that I have written so far.  As he was fond of lamb mince, I have been posting and sharing my lamb mince recipes every month with you all, as making these dishes in my kitchen are my moments with him, his memories, cherishing all the good times that we spent together. To continue with this journey I bring here my Recipe of the Month, a middle eastern dish-KIBBEH.

To share a bit about my cooking experience of this dish. I made this dish for my hubby’s birthday this year, a new first time trying out of the recipe.  I searched the internet for information on how it is prepared, and gave it my own personal touch. As no chilli was added the first time, my first mental note was to add the chilli to the list of ingredients the next time I made it. This time when I was making it for the recipe of the month post, I have added the spice and chilli that I use at home and gave the dish my own personal touch. The final dish was devoured as soon as I kept it on the plate. It is a fantastic recipe, try and give yourself the gratifying moment!!

KIBBEH-MY RECIPE OF THE MONTH:

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KIBBEH- This is a dish found in Middle Eastern countries. The main ingredients are Bulgur wheat (cracked wheat), lamb mince, onions. This is a deep fried dish, that has a soft filling of meat along with pine nuts. The onion in the dish imparts a sweetish taste, lamb the meaty taste, and the pine nuts  impart the nutty taste, all together making it a very different and unique tasting experience.  I have added chilli flakes and garam masala to make it a more spicy hot taste, more perfect for our taste.

INGREDIENTS: 

Bulgur wheat-3/4 bowl (75g),

Onion-2 Medium-sized,

Lamb mince-300 g,

Pine nuts-50 g,

Cumin -1 Tsp,

Chilli flakes- 1 Tbsp,

Garam masala- 1 Tsp,

Pepper powder- 1/2 Tsp,

Salt- to taste,

Cooking oil- For frying.

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METHOD:

  1. Soak the Bulgur wheat in water for 20-30 min.IMG_00692. Drain the water from the soaked wheat and press it hard to remove all the excess water. Water should be completely removed from the soaked wheat.

IMG_00733. Roughly chop the onions. Grind the soaked wheat, chopped onion, cumin, half of the chilli flakes, and 150 g of the lamb mince in a mixer pot. It should form a dough-like mixture. If need be one can add ice cubes when grinding the mixture.

IMG_00764. Heat a fry pan on the gas stove. Add 1-2 tsp cooking oil and then add cumin. After that 1/2 finely chopped onion and sauté. Then add the chilli flakes, garam masala (ground spice powder), salt and the lamb mince. Mix all the ingredients  and cook till the meat is done. (All water should be dried out)

IMG_00785. Dry roast the pine nuts lightly in a frying pan. When the meat is almost cooked, add the roasted pine nuts to it, mix well , and use this as the filling.

IMG_00806. Brush the palm with water and take a spoonful of the dough-like mixture, form a ball. Using a finger make a pocket in the dough ball for adding the  pine nut and minced meat filling.IMG_00827. Close the pocket after adding the filling and pressing with both hands give it a shape as show in the picture.IMG_00878. Make all the Kibbeh and keep in a plate to fry.

IMG_0084IMG_0065 9. Heat oil in a Karahi and dip the Kibbeh into the oil, taking care not to spill the oil on the hands. Deep fry them to get a nice golden brown colour and a  crispy look. IMG_006310. Serve hot with any sauce of choice.IMG_0061

It is always a pleasure to serve food that my family loves to eat.  Wishing you all happy trying out this recipe of mine and I would love to hear your thoughts and your cooking experience of this recipe.

Tip: One could make and keep the Kibbeh in an air tight box and freeze to fry later as required. This way they will be handy and readily available to be taken out from freezer and fried as required.

Enjoy!!!!

Oats and Bottle Gourd Fritters, my healthy breakfast recipe.

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We all are aware of starting the day with a good breakfast. To make it a healthy breakfast we need to make a dish that is balanced, having all the nutrient components. The dish in this post is one such that provides us with the carbohydrates, proteins, fats, Vitamins & minerals, and also has dietary fibre. Dietary fibre is essential to the daily diet as it adds bulk, providing the necessary roughage needed for our normal bowel movement and emptying.

The recipe is simple, uses cooking oats and grated bottle gourd as the main ingredients.

INGREDIENTS:

Bottle Gourd- 1/2 small (1 bowl grated)

Oats- 1/2 Bowl (8-10 tsp)

Carom seeds- 1/2 tsp

Sesame seeds- 1 tsp

Green chilli- 1Small, finely chopped

Green coriander & garlic paste- 1tsp (can also use chopped coriander and crushed garlic clove)

Olive oil- 1 ml (used just to grease the pan)

Salt- To taste.

METHOD:

Wash the bottle gourd and grate it. Add carom seeds and sesame seeds, finely chopped green chilli and 1 tsp of the green herb paste.

IMG_9506Add the oats and salt and mix all the ingredients together. The juice of the grated bottle gourd is sufficient to mix the oats and make a dough-like mixture.

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Divide this mixture into 4 portions. Heat a frying pan on medium flame of the gas stove and add 1/2 tsp Olive oil or whichever cooking oil you use.

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Flatten out each portion of the mixture into the pan and cook, turning over and using the left over oil. Cook till it is golden in colour and crispy.

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Once done, remove the fritters on the serving dish that is kept ready. They can be served with yogurt and mint dip/chutney. These should be eaten hot to enjoy the delicious taste and crispiness.

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This is one of the many healthy dishes that I cook for breakfast. It is essential to use less quantity of fat in our diet. Any change in our diet pattern does not happen overnight. But if one wishes, then it is never too late to start eating healthy food, cooking it with all the necessary ingredients and taking care that it is appealing to the sight and tasty for the taste buds.  A little effort of eating healthy on a daily basis is beneficial in the long run.

Happy cooking this dish. Looking forward to your interaction in the form of comments.

Enjoy!

 

 

Deep Fried Chicken

IMG_8791DEEP FRIED CHICKEN THIGHS

Sometimes we should allow ourselves to indulge in high calorie foods, for such times this dish would be good choice. As with any marinated dishes, the longer the marination time the better the flavour infused in the chicken. It tastes fantastic when served hot, with dip or sauce of choice, or one could eat it as it is. I would anytime prefer the homemade version of fried chicken compared to the one sold at the fast food outlets.

INGREDIENTS:

Chicken thighs-4 pieces

Egg-1

Refined flour/ Maida-2 Tbsp

Corn flour-1 Tbsp

Breadcrumbs- 1 Bowl (use as much needed)

Salt- To taste

Oil-For frying

Sauces for marination of chicken-Worcestershire and Tabasco Sauce (/chilli) -2 Tsp each.

PICTORIAL PRESENTATION:

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METHOD:

  1. Wash and pat dry the chicken thigh pieces.
  2. Mix Worcestershire sauce and Tabasco (chili) sauce and coat the chicken pieces with this marinade. Keep it in the fridge for 60 min or so. (Skip keeping in fridge if short of time.)
  3. Beat an egg, add salt, pepper, refined flour and corn flour, and make a medium thick batter to coat the chicken pieces. (chilli flakes/chilli sauce can be added to the batter if preferred.)
  4. Dip the chicken thigh pieces in the batter.
  5. Take the breadcrumbs in a plate. Cover the batter dipped chicken thigh pieces with the breadcrumbs.
  6. Press the breadcrumbs on the chicken firmly so that they stick to the batter coated chicken.
  7. Heat oil for deep frying the chicken pieces. Fry the breadcrumb coated chicken in hot oil for a minute or so and then reduce the gas flame to medium heat and complete the frying process. Ensure the chicken gets cooked without the outer coating getting burnt.
  8. Serve the hot fried chicken with chilli sauce or tomato sauce.

Enjoy!!!!

 

 

Stuffed Chilli Pakoras

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CHILLI PAKORAS OR MIRCHI BHAJIA:

If it rains, then the first food that comes to the mind is pakoras, and Chai (tea) to go with them. Unseasonal rains resulted in me ending up making the chilli pakoras and they got served as the dinner menu. It’s always good to eat something different for dinner once in a while!

INGREDIENTS:

Long green chilli- 4

Lemon-1/2

Potato- 1 Big (Boiled)

Onion-1 Small

Gram Flour (Besan)-1bowl/cup

Carom Seed (Ajwain)-1/2 tsp

Oil- For frying

Salt/ Turmeric/ Chat masala/ Cumin/ Coriander- As per taste.

Bicarbonate of soda- 1 g (one pinch)

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METHOD: 

  1. Wash and pat dry the green chillies on a kitchen towel.
  2. Slit the chillies and remove all the seeds, and apply lemon juice on the inside.
  3. Mash the boiled potato and add the ingredients-finely chopped onion, green coriander leaves, salt, turmeric, cumin, chat masala and mix it to make a filling for the chilli.
  4. Fill the potato mixture inside each chilli.
  5. Take 1 cup/bowl of gram flour (besan) in a bowl, add salt, turmeric, and water to make a batter of medium thickness. Add 1 pinch of Bicarbonate of soda to this batter and mix well.
  6. Heat oil in a karahi.
  7. Dip the chilli in the besan batter and deep fry on medium flame. Fry the chilli till they are cooked and crispy in appearance.

SERVING OPTION: Serve the hot bhajias with tomato sauce or green chutney.

I enjoyed them for dinner with buttered baguette, hummus and mint chutney. Enjoy!!!!IMG_8066