Tirangi Rava Idli

Posting on behalf of a non-blogger to link up with my ongoing event 'Bachelor Cooking' :)

Participant Name: ADITI UPADHYAY

Recipe Name: TIRANGI RAVA IDLI

Soaking Time:  10 min.

Preparation Time: 10 mins

Cooking Time: 7 mins

Makes: 12 idlis

INGREDIENTS:

2 cups semolina (rava)

1.5 cups curd

2 tbsp lemon juice

2 tbsp oil

salt to taste

oil for greasing

Tempering--

1 tsp cumin seeds (jeera)

1 tsp red chilly powder

2 green chillies , chopped

4 curry leaves (kadi patta)

1 tbsp oil

STEPS TO FOLLOW:

1. Mix the semolina, curd, lime juice, oil and salt together in a bowl. Might add a little water to make the batter consistent, keep it aside for around 10 minutes.
2. Separate the batter in three different bowls and add 1-2 drops of orange and green food colouring (might use chutneys instead)
3. Prepare the tempering by heating oil and adding the cumin seeds, red chilly powder, green chillies and curry leaves. When the cumin seeds crackle, add the tempering to the semolina Batter.
4. Pour the  batter from all bowls into greased idli moulds.
5. Let it cook in the microwave oven for about 6-7 minutes.
6. Serve hot with a chutney of your choice.

Linking this entry to INDEPENDENT INDIA event sponsored by, Hudson Canola :) 

Raw Banana Chips || Plantain Chips

My mum is too good at making 'vrat (fasting)' specials!!! I remember... one of my aunties (at in-laws) asked me to learn how to make raw banana chips (that too a vrat version) from my mum!!! When I visited my mum the following week... First thing I did was to bring a bunch of raw bananas from market and ask her to make chips for me :P

I didn't clarify that I was supposed to learn that too... but she's my mum after all!!! ;) She peeled the first banana n then kept directing me to do that. Also, she sliced one of them and demonstrated how to fry those chips n then handed over everything to me! Yes... I followed each of her instructions with full concentration and keeping all queries aside, I started munching a fistful of chips ;)

I was to return to my in-laws 2 days later and she packed those banana chips in air-tight container for me! I gave that container intact to aunty saying I made those ;) And she served those chips in small plates for everyone in-house. Fortunately, they all loved it... but fact was, I didn't do that all by myself! But yes, I didn't clarify at all... Took all the credits and passed it on to mum when I talked to her next ;)

After a long time, I felt like making them at home but wanted to make kerala style that I used to have a lot at school time! Off you go with a recipe of 'Raw Banana Chips':

INGREDIENTS:

5 Raw Bananas (or Plantains)

1/2 tsp Turmeric Powder

Salt, to taste

Oil, to fry

STEPS TO FOLLOW:

- Peel the raw bananas and wash them properly to get them clean.

- Pat dry with a kitchen towel and apply turmeric powder lightly over them. Keep aside for 5 mins.

- Cut them into thin (your preference on thickness) slices. 

- Heat oil in a frying pan and slide the slices of 1 banana at time. Keep stirring it in between.

- Deep fry till they are crisp in texture... You'll hear the crispiness while stirring. 

- Take them out to crumpled absorbent paper. Sprinkle salt when hot!

- Once cooled down to room temp, store them in airtight container!!! 

QuickFix Potato Subzi

I hardly run out of recipes to make in my kitchen!!! And it happened last week when we planned to go for a movie in evening 6:15 show... It was 3:30 when I asked my hubby what he wanted to eat in dinner, but he left it upon my choice n convenience. I had enough time to create a wonderful dish...  

More, I had everything available in my veggie tray i.e. cabbage, cauliflower, green beans, corn, tomatoes, brocolli, capsicum, carrot, mushrooms etc. etc. But couldn't think of making any dish using any of these. Opened my freeze several times n closed it in a min!!! I'm still wondering why...

Saw a big bag of potatoes lying in a corner of my kitchen... And I immediately thought of making a quick fix before time :) This recipe I read a few days back in foodie-group only, posted by Namita of Namita's Kitchen!!! Don't underestimate power of this simple dish (courtesy - Chennai Express) ;)

Cooking Time: 15 mins

Serves: 2

INGREDIENTS:

3 Potatoes

1/4 tsp Turmeric Powder

1/4 tsp Red Chilly Powder

1/8 tsp Garam Masala

1/2 tsp Amchur Powder

1/4 tsp Mustard Seeds

1/4 tsp Cumin Seeds

A pinch of Hing

1 tbsp Cooking Oil

Salt, to taste

STEPS TO FOLLOW:

- Wash and peel the potatoes. Cut them into slices of around 3-4 mm thickness in a bowl of water.

- Heat oil in deep vessel and add mustard seeds into it. Once it splutters, add cumin seeds and hing. 

- When crackling sound stops, add sliced potatoes straight from the bowl.

- Add salt, turmeric powder and toss it well. Cover it and cook for 5-7 mins. 

- Mix garam masala and red chilly powder and toss it gently. Cover it and cook for 3-4 mins more.

- Turn off the heat and mix amchur powder and mix everything well.

- Transfer it to serving bowl and serve hot with phulka roti!!!

SJ's NOTE:

- You can add 2 tsp of lemon juice to replace amchur powder.
- Potatoes can be used with skins intact, which I hate :P 

- Garnishing can be done using chopped coriander leaves!

Asian Stir-fried Veggies

I got a colorful pack of fresh veggies at farmer's market n wanted to use it the same day itself. My hubby wanted to make something out of it by himself, but that's weekend!!! He got a little lazy in evening n I sneaked it from his hand... 

 Previously when I posted crispy pancakes using rice vermicelli, Archana suggested me to serve it with asian-style soupy veggies! I don't much like my veggie cubes in a soupy way, so prepared the same thing but in a dry form :) Thoroughly enjoyed a dish with my Mi-Goreng noodles... 

Makes: 2-3 servings

INGREDIENTS:

250 gm Mixed Veggies (cut into cubes)

2 tsp Ginger-Garlic Paste

2 tsp Soy Sauce

2 tsp Red Chilly Sauce

1 tsp White Vinegar 

2 tsp Corn Starch

1/4 tsp Black Pepper Powder

A pinch of MSG (Aji no moto)

1/4 tsp Chinese 5-spice

Salt, to taste

1 tbsp Cooking Oil

STEPS TO FOLLOW:

- Cook (parboil) all the veggies in boiling water for around 7-8 mins. Or take them in a bowl, add a tbsp of oil and 1/4 tsp of salt and oven-roast them for 15 mins. (I preferred oven-roasting)

- Make a slurry of corn starch mixing it with 2 tbsp of water. 

- Heat oil in a kadai and add ginger-garlic paste into it. Saute for a while.

- Add your veggies into it along with soy sauce, vinegar, red chilly sauce and spices!

- Toss it on high heat from the beginning and add cornstarch slurry into it. 

- Make sure veggies are well coated with a thick sauce. Cook it for 1-2 mins.

- Transfer it to a serving bowl and serve hot!!! 

SJ's NOTE:

- I had a medley of vegetables that included cabbage, zucchini, purple cabbage, carrot, mushroom, green beans, bell pepper (red n green), cauliflower and brocolli!!! Huh... That's too much I see :P

- Can be served with a plate of fried rice or Asian Noodles Pancakes :)

- You can make it soupy too by adding more water in cornstarch slurry...

Broccoli Fritters

Ummmm... Broccoli is definitely my favorite one to pick from market! I love its fresh green color, beautiful looking florets n quite a distinct taste... Initially I used to have a confused look at it, but later on I started gobbling up a full bowl of roasted broccoli with a dash of salt n paprika. 

This time I wanted to create something more exciting than oven-roasting a head of broccoli! Thought of trying out healthy fritters out of it (I love calling them pakoda only :P). In this dietary fibre source, I added egg too as a protein element n my favorite parmesan for cheesy touch :)

Yes, I could have baked them but making a fritters without oil doesn't sound like a good idea ;) Here is an easy to follow recipe of cheesy, crunchy n flavorful 'Broccoli Fritters'!!! 

INGREDIENTS:

1 cup Chopped Broccoli

1 Egg

1 tbsp Plain Flour

1 tbsp Parmesan Cheese

1/2 tsp Smoked Paprika

1 tsp Dried Herbs (I used oregano + thyme)

Salt, to taste

2 tbsp Oil, to shallow-fry

STEPS TO FOLLOW:

- Mix all the ingredients in a bowl. Add more plain flour (1 tsp at a time) if required to hold mixture in shape.

- Divide the mixture in 4-5 equal portions.

- Heat oil in a shallow pan and arrange 2-3 flatten tikkis at once.

- Shallow fry them on low heat till golden brown on both the sides.

- Serve hot!!!

SJ's NOTE:

- I used a round cookie cutter to get a proper shape on pan. You can use your choice of shape for the same.

Linking this recipe to Guru's Cooking:

Chatpati Chana Chaat

Although chaat has numerous varieties to list out!!! I have brought a simple, quick and healthy one for you prepared using Black Chana :)While making it this time, I got myself transported to old days with some beautiful memories...

Before I got married, I hardly woke up before 10 am on weekends!!!

"Get up, Beta! Hot water in tub is ready for you to take bath now... I'm warning you, this is not going to work after marriage" mum said.

"5 mins, Mumma", My sleepy voice :P

"Let her sleep for a while! She doesn't get to sleep till late everyday!" Dad supported knowing it's going to be 15-20 mins or even more than that...

"Fine... Then chai is ready n make nasta by urself" Mum was annoyed.

After getting ready to have breakfast (a brunch time), I always start looking for ingredients available for a quick bowl!!! Mum usually kept moong or chana boiled for a day or two... which I found blissful that time :P A fistful of it with a cup of chopped onion-tomatoes n a little of chat masala!!! Enough to start my lazy day...

A quick brunch or a quick snack with explosion of all flavors at once makes you eat more than you expect!!!

Makes: 2 servings

INGREDIENTS:

1 cup Black Chana

2 tbsp Chopped Onion

2 tbsp Chopped Tomato

1 tbsp Chopped Raw Mango

1 tsp Lemon Juice

1/2 tsp Roasted Cumin Powder

1/8 tsp Red Chilly Powder

2 tsp Chopped Coriander

Salt, to taste

STEPS TO FOLLOW:

- Soak black chana overnight in a bowl of water and pressure-cook for 4 whistles in morning.

- Drain excess water and transfer it to a mixing bowl.

- Add rest of all spices into it and mix well. Mix lemon juice and toss again.

- Garnish with chopped coriander before serving!!!

SJ's NOTE:

- You can use 1/2 tsp Amchur powder to replace lemon juice.

- Optionally, chat masala can be sprinkled while serving!!! 

Linking this recipe to Guru's Cooking:

Mushroom Matar Malai

It's been a long time (nearly 3 years) I met my elder brother and sister-in-law, who are big-time foodies!!! Bhaiya went overseas to pursue his post-graduation studies n I was doing my engineering that time... I loved cooking, but I wasn't that much keen into experimenting dishes n feeding everyone in family... Since then, I never got a long vacation to stay with him!!! Later on, he got engaged with a beautiful lady n then on his next visit, they got married... After their wedding, I had a good time with sister-in-law (TJ) as she was to follow a visa process n all (I personally hate this waiting mode) but then she too left me alone :(

When we had been together last time, we didn't get to spend much time cooking a variety of food at home... we had a gala time visiting restaurants n street food though ;) And now the only way of communication is a voice/video call!!! I'm so much waiting to meet n include them in a list of my lab rats ;)

They're blessed with a baby boy n he's now a big boy (9 months old) ;) And yes, I'm super excited to say that he has truly inherited foodie genes from his parents :P At this age even, he enjoys different tastes n flavors of baby-food! More, he whoops seeing a plate of food which he's not supposed to eat!!! Hahaha...

Back to this dish... they made this dish a few weeks ago and shared this pic with me!

Since then I wanted to replicate the same one in my kitchen... Yey!!! Looks quite similar, isn't it??!!! :)

 

Here you go with a rich and creamy North-Indian style gravy with a combo of Mushrooms, Green Peas, Fenugreek Leaves n Full Cream... Naah, better I say - Mushroom, Matar, Methi n Malai :) :) :)

Makes: 2-3 servings

INGREDIENTS:

8-10 Button Mushrooms

1/2 cup Green Peas

1/4 cup Chopped Fenugreek Leaves

1/4 cup Full Cream

1 Finely chopped Onion

1 tsp Ginger-Garlic Paste

1/2 tsp Garam Masala

1/2 cup Tomato Puree

4-5 Cashewnuts

1 tsp Melon Seeds (magajtari)

1/2 tsp Cumin Seeds

1 tbsp Ghee

Salt, to taste

STEPS TO FOLLOW:

- Wash and trim all the mushrooms. Cut them into thin slices (or small cubes) and keep aside.

- Take cashewnuts and melon seeds in a mixture jar and add 2 tbsp of water. Grind them together to make a smooth white paste.

- Heat ghee in deep vessel and add cumin seeds into it. 

- Once it starts crackling, add chopped onions and ginger-garlic paste into it. Saute it until onions are soft and light brown in color.

- Mix tomato puree, fenugreek leaves, white paste and green peas along with all the spices into it. 

- Add sliced (or cubed) mushrooms and cream into it. Keep stirring well to coat everything with cream.

- Cook it covered on medium flame for around 5 mins. 

- Check if it looks dry, add 2 tbsp of cream (or 4 tbsp milk). Add all the seasonings and adjust according to your taste. Cook it for nearly 4-5 mins without lid. 

- Transfer it to a serving bowl and garnish with fresh cream.

- Serve hot!!! 

SJ's NOTE:

- A very rich and creamy gravy for those who love 'Khoya Kaju'.

- I used full cream, instead you can use full fat milk too :) 

Cheese 'n' Herb Corn

Summer Treat, Picnic, Barbecue or Monsoon!!! A link between all 4 of them is "Corn (Makai)". Grill or boil or roast... it serves a fantastic flavor in all 3 ways :)

I'm a makai-lover, especially when it comes to be a road-side roasted one in those rainy days!!! Boiling them is probably quickest and simplest way if you are planning to infuse external flavors :) This time when I got a bunch of them from market, I was sure to apply different ideas stored in back of my mind for a long time... Cheese is something we always love and I love herbs too... Combined both of them and here you go!!!

CORN ON THE COB:

Pre-processing required to make 'Cheese 'n' Herb flavored corn is given below:

- Remove husks, silk and ending of makai.
- Pressure-cook it for 3 whistles in salted water.
- Drain excess water and pat-dry it.
- Corn on the cob is ready to get cheesy flavors!!! :)

 ADD A DASH OF FLAVORS:

• Get a small hole grater and a cube of your favorite cheese! I used a combo of cheddar n parmesan here... Grate it over corn on the cob, turn it on the other side and repeat the same.

• I didn't have any fresh herb on hand, so used mixed dried herbs for this flavor! Sprinkle a pinch of herbs for making it more aromatic... 

• And simply serve it :) 

Linking it to Preeti's Welicious Delicious - Corn Mania and Guru's Cooking Giveaway:

Mushroom-Peas Pulao

Sometimes I love taking a break from my kitchen!!! Especially when I want my hubby to cook something delicious for me... And on a perfect sunday morning, I demanded him to make one of his specialties for me. As always, he happily agreed to do tat...

I was quite relaxed assuming myself not planning dinner for that day! Few hours passed, he didn't say a word on that... But still I thought he would make something to surprise me (I always expect surprises from him) :P Then, we got into some arguments...  I wanted to have PavBhaji only n he wanted to make 'Baigan ka Bharta' for which he got praised a lot before! And booommmmm.... A big flop-show!!!

I thought of using mushrooms and green peas in dinner! Had fenugreek leaves too, so planned a "Mushroom-Mutter Malai" (my brother shared this dish 2 weeks back) and was almost ready to start making it. He said, he wanted to have something else in dinner... and we reached a conclusion to have this variety of rice - "Mushroom-Peas Pulao" :)

I didn't use much of spices to highlight the flavors of mushrooms in this dish... If you use, share with me :) 

Makes: 2 servings

INGREDIENTS:

3/4 cup Basmati Rice

6 Button Mushrooms

1/2 cup Green Peas

1 tsp Garlic Paste

1 Onion (chopped)

1/2 tsp Cumin Seeds

1 tbsp Olive Oil

1/2 tsp Crushed Peppercorn

1 tsp Mint Paste

2 tsp Lemon Juice

Salt, to taste

STEPS TO FOLLOW:

- Wash and soak rice in plenty of water for half hour. Boil it in open vessel with salted water until 80%-85% cooked. Drain and rinse with cold water.

- Wash and trim mushrooms properly and cut them into thick slices. 

- Heat oil in a thick bottomed vessel. Add cumin seeds and let it crackle first. 

- After that, add garlic paste and chopped onions into it. Saute it well for a min.

- Add Sliced mushrooms and green peas into vessel along with salt and mix it well. 

- Cook till water from mushrooms is evaporated completely. Add cooked rice and all spices into it.

- Mix everything well and cook for around 5 mins. 

- Transfer to a serving plate and serve with garlicky yogurt.

SJ's NOTE:

- You can use mint powder instead of using fresh mint paste. I usually keep my frozen mint paste handy.

- Another variety of rice consisting mushrooms & caramelized onions - Kumbhi (khumbi) Pulao:

http://myownfoodcourt.blogspot.com.au/2013/05/kumbhi-pulao.html

Potato Salad

Kitchen pantry without potatoes is very much like a necklace without diamonds!!! Hehe... I didn't find a better clause on comparative degree instantly in mind. Even though I'm not into wearing any sort of accessories n all, I keep bugging my hubby to plan his gift to me at times. So, I'm sure... this one will never go wrong for the ladies :P

Ohhhooo... Went off-track! Coming back to the point... I can't see my potato basket empty anytime, even if I'm not going to make any dish using it. This time I had only 2 potatoes left, which wasn't enough to make a subzi or paratha... Thought of trying out a cold potato salad, eliminating high-calorie factors from the original recipe! Boiled potatoes mixed with strained yogurt and mustard sauce... along with chopped coriander was a beauty in itself :) Enjoyed each bite of this dish...

INGREDIENTS:

2 Potatoes

1/2 cup Strained Yogurt 

1 tsp Mustard Sauce

1 tsp Lemon Juice

2 tsp Chopped Onion

1 tsp Chopped Coriander

Red Chilly Powder, to sprinkle

Salt, to taste

STEPS TO FOLLOW:

- Parboil potatoes for 5 mins by keeping into a pan of boiling water or microwaving it. 

- Drain and rinse with fresh water. Cut them into cubes. 

- Mix strained yogurt with rest of all ingredients in a bowl.

- Add potatoes into it and mix everything well.

- Refrigerate for around 1 hour to blend flavors nicely. 

- Serve chilled!!!

SJ's NOTE:

- I have used strained yogurt here to cut down the calories. You can use mayo or sour cream as well. 

- Fresh herbs can be added for more flavors!

Linking this recipe to Guru's Cooking:

Potato Hash Browns

I always love adding elements on my weekend breakfast dish! Anything that accompanies my poached or half-fried eggs n toast perfectly... Have already tried sauteed mushrooms, grilled brocolli or paneer, pan-seared french beans, blanched spinach etc. etc. This time I didn't want to have a ready-made just-reheat-hash browns!!! So thought of adding my flavors and making them in-house... 

Potato Hash-brown is something that any kid would love to have in tiffin-box! My lab rat (hubby) loves grabbing one anytime (breakfast or lunch or dinner, doesn't matter) so this one was specially for him... :) A quick, simple n  yummy hash-browns!!!

 

Makes: 4

INGREDIENTS:

2 Potatoes

1 tbsp Cornflour

2 tsp Grated Onions

1/4 tsp Black Pepper Powder

2 tsp Chopped Coriander

Salt, to taste

Oil, to shallow-fry

STEPS TO FOLLOW:

- Wash the potatoes and peel their skin properly.

- Parboil these potatoes till they are approx 40% cooked. Drain and dry them with kitchen towel.

- Use big hole grater and grate both the potatoes nicely. Don't mash them at all!

- Add rest of all ingredients into it and mix them well.

- Divide the mixture into 4 portions and give your favorite flatten shape to it.

- Heat some oil in a flat pan and arrange the hash-browns onto it. 

- Shallow-fry them till they show brown crust on both the sides. 

- Serve hot on your breakfast platter :) 

SJ's NOTE:

- I used a round cookie cutter for perfect shape! You can pick your favorite shape...

- Onions are totally optional to add. I added just to give a little crunchy biting to hash-browns!

- You can freeze these hash-browns before cooking only! Arrange them on a freezer tray (no overlapping) for an hour and then freeze them all together in a suitable container.

Linking it to Guru's Cooking - Kids Special Event!!!

Bread Balls

"Something unhealthy is always delicious!!!" That is what I think at times... Can have a baked or sauted version of several dishes too, but having deep-fried is always super-yum! ;)

'Bread Balls' - Nothing new, it's simply a bread roll only but in a ball shape :P I have had it many a times before but nothing can beat bread rolls that my sister-in-law make! I still remember the day she made an original fried version of it specially for me on the previous day of my departure :) And I bet, I will never find the same taste n flavors anywhere else... I missed her so much while making it, so bugged her by a message!  

Wanted to be a little calorie conscious this time by posting baked version ;) But hunger didn't allow me to wait for more than 10 mins, so posting a fried version of the simplest n quickest snack... :P

Makes: 8 

INGREDIENTS:

8 Bread Slices

2 Big Potatoes

1/2 cup Green Peas

1/4 cup Chopped Onions

2 tsp Chopped Coriander

1/2 tsp Red Chilly Powder

1 tsp Coriander Powder

1/2 tsp Amchur Powder

Salt, to taste

Oil, to deep-fry

STEPS TO FOLLOW:

- Trim the sides of all bread slices and keep it aside.

- Boil potato and green peas separately. Drain excess water and transfer them to a bowl.

- Add rest of all ingredients (except oil) and mash them well. 

- Divide the stuffing into 8 portions.

- Fill a shallow-bowl or plate with water and soak a bread slice into it for 5 seconds on each side.

- Squeeze all water out of it using your palms.

- Put one portion of stuffing onto it and cover it from all sides with bread to make a nice ball.

- Repeat the same process for other 7 balls too.

- Heat oil in a kadai (deep-pan) and deep-fry them in 2 batches till golden brown in color.

- Serve hot with tomato ketchup :) 

SJ's NOTE:

- You can add finely chopped veggies too. Last time, I added french beans, carrots, capsicum, corn etc. :P

- For a variant, add paneer or cheese in the stuffing!

- If not deep-fried, you can bake them for 30 mins on 220 degrees!

Kiwi-Cucumber Punch

Packed with Vitamin C, Kiwi Fruit always makes my eyes feel a lot of freshness around! I absolutely love this fruit eating in cube/slice cuts... More I love when I peel and get them into my mixture jar to make yummy punch with other fresh-green ingredients! 

Try this one and you'll make that again and again :)

Makes: 2 servings

INGREDIENTS:

1 cup Chilled Water

2 Kiwi fruits

1/2 cup Roughly chopped Cucumber

3-4 Mint leaves

2 tsp Lemon Juice

Black Salt, to taste

METHOD:

- Take all the ingredients in a mixture jar.

- Grind them together to make a smooth juice!

- Serve chilled :)

Mini Veggie Rolls

Hosting a kids-party??!!! Add some healthy elements to your menu with "Mini Veggie Rolls"... These wonderful looking mini wraps will definitely be a crowd-pleaser :)

Easy to make and easier to eat... You can easily make your kids eat their veggies with these kids-friendly mini rolls full of herbs flavored vegetables! 

Makes: 4

INGREDIENTS:

4 Mini-Tortillas (I used garlic n herb flavored roti)

1/4 cup Paneer (cottage-cheese) Cuts

2 tbsp Capsicum Cuts

2 tbsp Onion Cuts

1/4 cup Carrot Cuts

1 tbsp Olive Oil

1 tsp Mixed Herbs (I used oregano & thyme)

Salt, to taste

For Dressing--

2 tbsp Yogurt

1 tsp Mustard Sauce

1 tsp Tomato Ketchup

METHOD:

- Cut all the vegetables into vertical strips (similar to french fries).

- Heat olive oil in a pan and saute all these veggies on high heat.

- Add salt and mixed herbs and mix everything well.

- Divide the mixture into 4 portions.

- Mix all 3 ingredients of dressing in a bowl and heat mini-tortillas on a flat pan.

- Put a portion of mixture on each tortilla.

- Pour the dressing over it and roll it.

- Insert a toothpick to stick 2 ends of roll :)

SJ's NOTE:

- Sprinkle a little cheese before rolling, if you're making it for kids.

- You can add your favorite veggies too :)

Purple Yam Chat

I love visiting Nathdwara (one of the most religious places in India), obviously 'coz I've blind belief in Shrinathji :) A completely religious place is a hub for hot, lip-smacking vegetarian food too!!! You'll doubt my reason for loving this place, if you read the next para... :P

I always make a plan to get some quick bite as soon as I reach there early morning. I start my morning with an awesome 'Minty Tea', followed by 'Aloo-Pauwa'! Later evening, mixed smell of Panipuri, Pav-Bhaji, Tawa-Pulao n much more starts waving in surroundings. At the end, I take my Shikanji n d day ends for me!! But in between all these, my hungry tummy always stays curious to grab the bowls of yummyyyy chats! Most of all, I love 'Kand Chat' i.e. purple yam one!!! And here I've a quick recipe of the same... 

INGREDIENTS:

12-15 Purple Yam Cubes 

1/8 tsp Black Salt

1/8 tsp Red Chilly Powder

1 tbsp Lemon Juice

Oil, to deep-fry

STEPS TO FOLLOW:

- Wash purple yam cubes with fresh water, drain and pat dry them with kitchen towel. (Thaw if frozen)

- Heat oil in a deep-pan and carefully slide 5-6 cubes at time.

- Deep-fry them till golden brown in color with crispy skin outside.

- Take them out on absorbent paper for a while to drain excess oil.

- Transfer to serving bowl and sprinkle black salt, red chilly powder and pour lemon juice. 

- Toss it well and serve!!! :)

SJ's NOTE:

- It can be baked (rather than deep-frying) for a healthier version.

- Serve it with toothpicks inserted into each piece! :)

Linking this dish to Indian Delights - Monsoon Temptations:

Paneer Quesadilla

I'm back with a dinner-time treat for everyone! A simple, quick and colorful stuffed bread - "Paneer (Cottage-cheese) Quesadilla" is something I loved the most in 'Fusion' food... :) 

Thought of making Quesadilla many a times before, but never implemented! Last night, wanted to try a bit different bread/wrap and that too with an Indian touch... BOOM!!! Combined both of these lines n made these fusion dish with cheesy and spicy stuffing :P

Makes: 4

INGREDIENTS:

4 Wheat Tortillas
2 cups Paneer Bhurji
1 cup Grated Cheese
Oil, to pan-roast

STEPS TO FOLLOW:

- Place a tortilla on flat surface.
- Spread 1/2 cup of Paneer Bhurji on half part of tortilla.
- Sprinkle grated cheese on top and fold it into half.
- Roast on a flat pan with a few drops of oil (or cooking spray).
- Repeat the same process for making rest of all quesadillas.
- Serve hot with tomato ketchup! :)

A special linking with Fast!Fresh!Simple! Event at Cooking with Sapana! Also sending it to Sowmya's Healthy Diet- Lunchbox and Priya's Versatile Recipes:

Mixed Beans Curry

What's something that you can make quickly when not getting any idea what to cook??!!! I always keep a can or two of various beans available in my kitchen... Reasons: First, I'm a protein-lover! Second, it's so easy to make on lazy evenings ;)

Amazing aroma of onion-garlic gravy warms up the whole kitchen on chilly winter nights! I must say, it's a  quick, healthy and very much economical dish to try!  

Makes: 2 servings

INGREDIENTS:

1 can Mixed Beans

1/2 cup Chopped Onions

3/4 cup Crushed Tomatoes (or Tomato Puree)

1 tsp Chopped Garlic

1/2 tsp Chopped Green Chillies

2-3 tsp Lemon Juice

1 tsp Kashmiri Chilly Powder

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

1/2 tsp Garam Masala

Salt, to taste

1 tbsp Canola Oil

METHOD:

- Drain excess water from a can of mixed beans.

- Heat canola oil in a deep-pan and add chopped onions, garlic and green chillies into it. Saute for a min.

- Once onions are translucent, add crushed tomatoes along with mixed beans.

- Add salt and turmeric powder, mix everything well and cook it covered for around 2-3 mins.

- Mix the other spices and lemon juice into it. Cook for one more min.

- Serve hot with Turmeric Rice.

SJ's NOTE:

- If not using canned beans, you can soak your favorite beans (all together) overnight in plenty of water. Drain and rinse with fresh water in morning and they are ready to be used!

- Adjust salt according to the taste, as canned beans already have a certain amount of salt in it.

Baked Potato Wedges

I'm a potato-lover!!! And most of the people do... :P I'm sure in case of kids, you'll never find one who doesn't like potato, specifically french fries or potato wedges :) But we avoid having them much due to deep-frying process, which is quite unhealthy to have often!!! 

Here is a solution for that - "Baked Potato Wedges", a spicy and tangy potatoes cut into wedges always satisfy my cravings for fried version of it! You can make them using your favorite herbs n spices too... 

Makes: 16 wedges

INGREDIENTS:

2 Potatoes

1 Garlic Clove

1 tsp Oregano

1/4 tsp Red Chilly Flakes

Salt, to taste

1 tbsp Olive Oil

1 tsp Lemon Juice, to serve

METHOD:

- Wash and peel the potatoes and cut them into half vertically.

- Cut them again into half (2 times) and make equal 8 wedges.

- Parboil these potato wedges in boiling water for around 5 mins.

- Drain excess water and transfer them to a mixing bowl

- Add erst of all the ingredients and mix well.

- Line a baking tray with wax paper and arrange these wedges over it.

- Bake it for 20-25 mins on 200 degrees. 

- Drizzle lemon juice just before serving them!!!

Instant Mango Pickle

I don't get raw mangoes here every-time.. This time I visited another market place and guess what!!! I found one... :) Had a kachumbar - 'Raw Mango chunks & Onions) once n then thought of making this quick 'Mango Pickle' to have it for a week!!!

I love it almost with anything... Roti or Rice or Snacks!!! My mum used to make the same fresh n instant one every season, but mum-in-law preferred making a sweeter version of it using jaggery! I'm not a big fan of sweet one, so posting a recipe for the 1st one here!


Try out this no-flame, easy & delicious "Instant Mango Pickle":

INGREDIENTS: 

2 cups Raw Mango (cut into tiny chunks)

2 tbsp Oil

1/2 cup Pickle Masala (Methi Masala)

Salt, to taste

METHOD:

- Mix all the ingredients in a big bowl.

- Store it in air-tight sterilized jar and enjoy it for a week!!! 

You can find a method to Sterilize Glass-Jar here!!! :)

Linking this recipe to Dish it out announced by Cooks Joy and Hosted by Simply Tadka:

Soy-glazed Renkon Chips

Call it chips of 'Lotus Root' or 'Kamal Kakdi' or 'Bhein'... I call it an unusual alternate for potato chips :P 'Renkon' is a Japanese word for lotus root, which is widely used in any Asian dishes. 

It's all about a root-veggie that looks beautiful when you cut into slices!!! It has got so many holes (as you can see in the pics here) giving a nice airy texture on serving plate :) 

"Soy-glazed Renkon Chips" - A crispy, yummy and easy-to-make side dish! 

INGREDIENTS:

1 no. Lotus Root (medium in size)

1 tbsp Chopped Onions

1/2 tsp Ginger-Garlic Paste

2 tsp Soy Sauce

1 tsp Red Chilly Sauce

2 tsp Cornflour (white)

Oil, for deep-frying + 1 tsp to stir-fry

Salt, to taste

Spring onion (greens), to garnish

STEPS TO FOLLOW:

- Wash the lotus root, peel it and cut it into medium-thick slices.

- Keep the slices in boiling water for 2 mins to cook it partially. Then after drain and rinse with fresh water. Pat-dry them with a kitchen towel and let it rest for a few mins. 

- Add all the slices in a bowl of cornflour and coat them well.

- Heat oil in a deep-frying pan and slide 10-12 slices at time carefully. Fry them on high flame till they are crisp like chips and golden-brown in color. Take them out on absorbent paper.

- Heat 2 tsp oil in a pan. Add ginger-garlic paste and chopped onions and stir-fry them on high heat.

- Add fried chips, soy sauce and red chilly sauce. Add salt only if required and give it a quick toss.

- Squeeze a little lemon juice and sprinkle spring onion greens before serving!!! :)

SJ's NOTE:

- Roasted peanuts can be added to try a variation.

- Simply deep-fried chips can be served with a pinch of chat masala over it!!!

Linking this recipe to Nivedhanam's Onion Special Event - Priya's VFAM.

Sending this recipe to Motions and Emotions - Sara's Corner and Kid's Delight Sweet Treats - Vali's Announcement Page along with Indian Delights - Monsoon Temptations :

A special linking with Fast!Fresh!Simple! Event at Cooking with Sapana! Also sharing on Javelin Warrior's Cooking With Love...