Ram L addu

   

 Winter specialty sold on the streets of Delhi. Savoury vada made with lentils and garnished with winter famous vegetable – radish along with mint coriander chutney. It is one of the most flavourful winter street food.

 

Ingredients

1 cup moong dal, soaked for 5-6 hours

½ cup chana dal, soaked for 5-6 hours

Salt to taste

1 inch ginger, grated

2-3 green chilies, finely chopped

¼ cup fresh coriander leaves, chopped

Oil to deep-fry

For Garnish

1 cup radish, peeled and grated

¼ cup chopped coriander leaves

Coriander mint chutney as required

 

Preparations

Drain the water from the soaked dals and blend them in the grinder to a coarse paste without adding any water.

Add salt, ginger, green chilies and fresh coriander to this paste, mix well and beat using a spatula till it becomes light and fluffy.

Heat oil in a kadhai, take small ball sized portions of the prepared batter and drop into hot oil.

Deep-fry on medium-low flame till golden and crisp.

Drain on absorbent paper.

Garnish with radish, coriander and green chutney.

Serve hot.

 

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Cluster beans/ Gaur ki phali ( kothavarangai) Masala

  

Cluster beans is not liked by many for its taste. Why not change its shape and add with other ingredients to be loved by all. Now, I'll show you one such recipe. Tomorrow a different one of the same vege.

Ingredients

oil 2 tbsp

ginger-garlic paste 1 tbsp

onion finely chopped 2

tomatoes finely chopped 2

cluster beans boiled  1/2 cup and mashed to a smooth paste in a mixer jar

salt to taste

turmeric pdr 1/4 tsp

red chili pdr 1 tsp or to taste

garam masala 1/2 tsp

jeera pdr 1/2 tsp

coriander leaves chopped 2 tbsp

 

Method

in a pan, heat oil, add ginger-garlic paste, fry well for a minute

add chopped onion, wee bit salt, fry till onion is light brown

add chopped tomatoes, fry well, mashing the tomatoes adding salt to taste

once the tomatoes are well cooked, add red chili pdr, turmeric pdr, jeera pdr and garam masala pdr, mix well, fry for 2 minutes

add the beans paste, fry well for a minute, add half of the coriander leaves, mix, cover and cook for 2 minutes.

Remove, serve hot with roasted bun/ bread garnish with coriander leaves. 

 

 

 

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Hariyali Kabab

 Ingredients

 3 medium potatoes

½ cup coriander leaves

1 cup  green peas

3 green chilies finely chopped

3½ cups spinach

1 tbsp coriander pdr

¾ inch ginger finely chopped

1 tsp oil

2 tbsp roasted besan

¼ cup breadcrumbs

salt to taste

¾ tsp garam masala

½ tsp chaat masala

 

Preparations

Clean and wash the spinach, and keep it aside in a colander for drying.

 Rinse and boil potatoes in a cooker until tender for up to 3 whistles.

Cool the potatoes completely and peel them.

Pour 1 tsp of oil into a pan and heat it. Sauté ginger and green chilies for 30 seconds.

Add green peas and saute the mixture for another 4 to 5 minutes.

Add spinach and saute until it wilts completely.

Turn off the stove and cool completely. Add in a grinder along with coriander leaves. Blend to a smooth paste without adding water.

Crumble the potatoes in a mixing bowl and add the peas and spinach paste.

Add salt, garam masala, chaat masala, roasted besan and bread crumbs until a sticky dough is formed.

Divide the dough into small  portions and flatten to make kebabs.

Preheat the air fryer and then brush the kebabs with very little oil and air fry at 189°C for 10 minutes on each side. OR shallow fry in a pan adding little oil till both sides are crisp.

Serve with curd, ketchup or green chutney.

 

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 Ingredients

Vada/ Potato Filling:

1 cup mashed potato

¼ cup finely chopped onion

1 green chili, finely chopped

1 tsp ginger paste

1 tsp garlic paste

¼ tsp turmeric powder 

¼ tsp red chili powder

½ tsp salt

1 tbsp lemon juice

½ tsp sugar

½ tsp goda masala OR garam masala + toasted coconut pdr

1-2 tbsp chopped fresh coriander

For batter

½ cup besan 

1 tbsp rice flour

¼ – ⅓ cup water

a generous pinch of salt

a generous pinch of turmeric powder 

Pav or Bread Layer:

22-24 bread slices (white or brown) cut into about 2 inch diameter circle

Some butter or ghee

Peanut Garlic Chutney:

½ cup peanuts, roasted

3-4 dry red chilies, lightly roasted

4-6 cloves of garlic

½ tsp tamarind paste

1 tsp jaggery powder

½ tsp salt

1-2 tsp red chili powder

Green chutney with coriander & mint leaves, green chilies, salt, lime juice, some add raw mango few pieces, some add 2 tbsp of chopped onion, jeera (opt) n salt.

Oil for deep frying

Preparation of Vada/Potato Filling:

1. Mix all the ingredients for the vada together.
2. Take about a teaspoon of the filling and roll it into a small ball. If it sticks to your hand, rub your hands with little oil.
3. Keep the balls on the side till required.

Preparation of the Coating Batter:

1. Mix all the ingredients together to form a batter that is not too thick or too thin.
2. Keep it aside till required.

Preparation of the Peanut Chutney:

1. Put the ingredients for the peanut chutney into a mixer jar.
2. Process to a coarse powder.
3. Transfer the chutney to a small serving bowl.

Preparation of the Pav or Bread:

Cut bread into 2 " round slices, toast them on both sides, apply butter on one side and keep aside

Preparation of the Vada:

1. Heat oil for deep frying in a deep pan, wok or kadhai.
2. Drop a little batter in the oil. If it sizzles and comes up immediately then the oil is ready.
3. Drop a few potato balls in the batter, gently roll them in the batter using your fingers or a teaspoon.
4. Pick up each coated ball and drop into the hot oil carefully.
5. Fry, turning them over frequently till they are golden brown.
6. Drain with a slotted spoon and keep the vada on paper towel to drain excess oil. Repeat with the rest of the vadas.

To serve

Spread green chutney on all the toasted buttered slices. 

place one vada on each, sprinkle with peanut chutney 

Tips:

Can keep the toasted bread slices and Fried Vadas under the warm mode in the oven.

Chutneys can be prepared a day or two ahead and store it in the fridge. 

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Crisp potato dosa

 

Ingredients

3  potatoes  boiled

1 cup water

1½ cup rice flour

¼ cup rava / semolina / suji, coarse

1 tsp salt

5 cups water

1 onion, finely chopped

2 tbsp coriander leaves finely chopped

2 green chilies finely chopped

few curry leaves, chopped

1 tsp cumin

oil for roasting

 

Instructions

In a mixer jar take 3 boiled potatoes make sure to chop them roughly, else it will be difficult to blend.

add 1 cup water and blend to smooth paste.

transfer the potato paste to a large bowl.

add 1½ cup rice flour, ¼ cup rava and 1 tsp salt.

pour 5 cup water and mix using a whisk.

mix well making sure there are lumps and the consistency of the batter is watery.

add 1 onion, 2 tbsp coriander, 2 chilies, few curry leaves and 1 tsp cumin.

mix well and rest for 10 minutes for rava to soak well.

after 10 minutes, you can see the batter is watery. you can adjust the consistency by adding water if required.

when the pan is super hot, pour the batter on the pan.

spread 1 tsp oil and allow to roast for 2 minutes or until the dosa turns crisp.

finally, enjoy potato dosa recipe with chutney.

 

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Nuchinunde- steamed lentil dumplings- NO FAT, FULL OF PROTEIN AND FIBER !

  

Nuchinunde is a protein-rich, delicious breakfast option suitable for the whole family.  t tastes great when served hot with ghee most importantly. Coconut chutney or any other side dish of your choice. 

Nuchinunde has to be soft and moist but well cooked

Nuchinunde can simply be called steamed lentil dumplings.

The lentils, toor dal, moong dal, and chana dal are soaked for a couple of hours, drained, and ground coarsely with basic spices like ginger, pepper, cumin.

Generous amounts of chopped coriander, curry leaves, grated coconut are also added to the ground mixture.

This is then shaped into cylindrical dumplings and steam cooked.

Zero oil, completely lentil based, and absolutely delicious. 

Lentils are rich in fiber fiber, complex carbohydrates, varied minerals like iron, folate, potassium, manganese, and have a low glycemic index (GI).

Being an excellent vegan/vegetarian protein-source that is also gluten-free, lentils are also known to promote gut health.

Lentils contain anti-nutrients like trypsin and phytic acid that inhibit the absorption of nutrients.

Therefore, it is important to soak the lentils for a couple of hours and discard the water before cooking them.

Spices like ginger, cumin, pepper, and herbs like coriander and curry leaves are also used in this.

Not only do they add lot of flavor, but they all aid in good digestion of the lentils and avoid bloating.

The addition of coconut contributes to the good fat content in nuchinunde. Good fat is extremely essential  to the body for multiple reasons, one of them being that it helps protein do its job.

You can also add finely chopped onions, but ensure that you immediately shape the mixture into balls and steam them as onions leave moisture to the mixture.

Tip: If the mixture has turned a little soggy after adding onion, add in more grated coconut and shape them immediately. Do not squeeze the mixture or mix it too much after adding coconut.

Ingredients

Measurement: 1 cup = 250 ml

To grind

1/2 cup tuvar dal

1/2 cup moong dal

2 tbsp chana dal

3 green chilies or to taste

1/2 tsp fresh ginger - finely chopped

1/2 tsp black pepper pdr

1/2 tsp cumin seeds

1 tsp salt or to taste

 To add to the ground mixture

a handful coriander leaves finely chopped

2 sprigs fresh curry leaves - finely chopped

4 tbsp fresh grated coconut

1/4 tsp turmeric powder

a pinch of asafoetida

 

Preparations

Wash the three lentils well until water runs clear and soak them in about 3 cups of water for 2 hours. The lentils would have then soaked well, turned soft, and easily breakable.  Next, drain the lentils well in a colander or spread on a kitchen towel so that the water content is removed as much as possible.  Transfer the well-drained lentils to a mixer jar along with green chilies, ginger, black pepper, and cumin seeds. Since I used rock salt, I added it too to grind.  Without adding any water grind the mixture slightly coarsely. Ensure that you don't grind it too smooth.  Transfer the ground mixture into a bowl and add chopped coriander leaves, curry leaves, grated coconut, turmeric powder, and asafoetida.

If you did not add salt while grinding, add it now.  Mix everything well and immediately shape the mixture into oval-shaped dumplings and place them on a steamer plate or idli plates.  In case the ground mixture is too smooth and you are not able to shape them, add lot more grated coconut.  Meanwhile pour water into your steamer or idli cooker and bring it to a boil. Once it starts to boil, place the idli stand or the steamer plate inside. Close the lid and steam it for 10 minutes.  After 10 minutes take out the idli stand or steamer rack and let the nuchinunde cool a bit. They might look under-cooked at this stage, but they harden up a bit and get the right texture on cooling.  Remove the nuchinunde from the idli plates/steamer and serve hot with ghee and coconut chutney, or any chutney/ brinjal / tomato gotsu.  Notes

1. Do not steam the nuchinunde for more than 12 minutes, as they will turn hard. 
2. If you want to store the mixture or make the nuchinunde in batches, do not add salt at once. Add it just before steaming the nuchinunde. If not, the mixture will turn slightly runny and you will not be able to shape them. 

  

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Mysore Akki Roti

  

INGREDIENTS

  

250 gm Left Over Cooked Rice

 1 Onion

 1 Green Chili

 4 tbsp Rice Flour

 4 tbsp Dill Leaves/Soya Leaves/ fennel/ thyme/ rosemary/ basil

 4 tbsp Coriander leaves

 5 ½ tsp Salt

 Preparations

wash and chop onion, green chili, leaves 

Take cold left-over 250 grams of cooked rice and coarsely grind it in the mixer.
Remove this in a bowl.

Coarsely grind: chopped onions, chili, coriander leaves, dill leaves
separately in a blender
Add the above to the rice in the bowl along with salt and rice flour

Mix this mixture thoroughly with hands, to form a sort of dough.

Take a plastic sheet, coat it with oil, keep one ball on it , cover with another plastic sheet which has also been coated with oil and gently roll it being careful not to break it.
If the dough is too dry it ill break, add few splashes of water.
In case it’s too wet it will stick to the plastic, add rice flour.  

Heat a tawa and carefully peel the roti off the plastic sheet and put this onto the hot tawa.
Put little oil all around the roti so that it doesn’t stick and cook.
Once cooked it will start leaving the sides of the tawa.
Gently flip it over and again pour little oil all around the roti.
Cook until done.
It should have a few light brown spots. 

Serve hot with coconut chutney or any chutney of your choice. 

  

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Beetroot Paratha

  

Ingredients

1 medium beetroot (about 1 cup)

11/2 cups whole wheat flour or multigrain flour

2 tbsp coriander leaves finely chopped

2 tbsp pudina (mint) finely chopped

½ tsp ajwain/ carom seeds

1 tsp red chili pdr or finely chopped green chilies to taste

½ tsp turmeric

½ tsp garam masala pdr

½ tsp amchur pdr

2 tbsp oil or ghee to (cook parathas)

water to knead the dough

salt to taste

 

Preparations

 peel the skin of beetroots, wash and chop them into 2-inch pieces. Next, add them into a pan with some water. OR grate the beets fine and directly add to the flour

Cover and cook for 5-6 minutes and turn off the stove. Once cooled, puree them in a blender without water. In a bowl, add wheat flour, pureed beetroot, coriander leaves, mint(pudina) leaves, ajwain, turmeric powder, red chili powder, garam masala, amchur powder, oil, and salt. Mix well. Add very little amount of water and knead the dough until it becomes smooth but not sticky. Smear the dough with a little oil and allow it to rest for at least 10-15 minutes. Make balls from the dough. I was able to get six balls. Roll out the parathas using a rolling pin. Next, spread a small amount of oil or ghee over the surface using a spoon. Smear little oil / ghee, either fold the paratha as a triangle OR fold from both sides, then fold the top and the bottom. Now dust with some flour, and roll it into a square paratha. Does the shape matters or the taste?  Heat a tawa or skillet over medium heat. Place the paratha on it and let it cook. When you see bubbles forming, flip it over to cook the other side. Drizzle some ghee or oil on top. Flip the paratha again and drizzle some oil or ghee on the other side. Cook until both sides have nice golden spots.

Serve the parathas hot with some gravy veges/ dal/ curd and pickles.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs