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!!! 

Masala Vada

Every morning after getting up from bed, 1st activity of the day is to enter in my kitchen and take a tea-pan in hand. It has been a routine call for me, skipping which I can't expect a good day!!! It happens at times when hubby is in hurry to leave for job, I still manage to have a quick tea-time :) If not, I don't specially make one for me... as I always believe, it's not something you can enjoy alone!!!

But now I wonder if that's the case of morning time only??!!! Naah... Whenever I make it, I expect myself to sip on a cuppa tea n do non-stop chattering with my hubby.. No matter if it's 8 am or 11 pm! :P

I do try a variety of flavors while making tea i.e. Ginger, Cardamom, Mint, Cinnamon, Cream etc.. Even iced/lemon tea is also included in my list! Many a times, it doesn't turn out to be the best... we still love it always! And to add an extra element to those beautiful tea-sessions, I keep a plate of some munching entity around ;) To bite something new, I tried this delicious, crunchy snack - "Masala Vada" and it worked great...

Makes: 12-15 

INGREDIENTS:

1 cup Chana Dal

1 tbsp Rice

2 tsp Besan 

2 tbsp Chopped Onions

1 tsp Ginger Paste

2 tsp Chopped Mint Leaves

1/2 tsp Garam Masala

1/2 tsp Roasted Cumin Powder

1/8 tsp Baking Soda

Salt, to taste

Oil, to deep-fry

STEPS TO FOLLOW:

- Soak chana dal and rice together in a bowl of hot water for 2 hours. Drain excess water out of it.

- Take them in a grinder jar and grind coarsely with minimal use of water (possibly no water).

- Transfer it to a bowl and add rest of all ingredients. 

- Mix everything well and heat oil in a deep pan.

- Make flatten tikkis of a small ball and slide 3-4 carefully at a time in frying pan.

- Deep-fry them till dark brown in color. Take them out on a crumpled paper towel to absorb excess oil.

- Serve hot with onion rings and Coriander-Mint Chutney.

SJ's NOTE:

- Besan can be eliminated completely as soaked chana dal doesn't need much binding. 

- I kept 2 tsp of soaked chana dal aside and added it later while mixing all ingredients for extra crunch!

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:

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...

Khichdi na Muthiya

It happens many a times when you don't get any idea of using left-over food in your kitchen!!! I hate when I have to eat the same on the next day... But this is an exception :) 

Mum used to make these muthiya for me as a part of my tiffin-box n I was getting max 1-2 out of them! After a long time, I wanted to make these munchies... so intentionally I cooked more khichdi (so that I don't call it left-over) :P 

Muththi = Fist & Muthiya = Dumplings shaped using your fist!!! So, here you go with the recipe of crispy dumplings...

Makes: 10-12

INGREDIENTS:

1 cup Left-over Khichdi

1/2 cup Coarse Wheat Flour

1/4 cup Semolina

1/2 tsp Red chilly powder

1 tsp Coriander powder

1/4 tsp Amchur powder

Salt, to taste

STEPS TO FOLLOW:

- Take all the ingredients in a big bowl and knead it like a medium-hard dough.

- Divide the mixture into 10-12 lemon-sized balls.

- Give it a round or flatten shape (press it using your fist).

- Heat oil in deep pan. Slide 3-4 pieces at time carefully and deep fry them till golden brown.

- Serve hot with a cuppa tea :)

SJ's NOTE:

- Serves good as a evening snack.

- Goes well with coriander chutney.

Click here to get the recipe for RAJWADI KHICHDI...

Dry Kachori

"Kachori" - the name itself takes your taste buds straight to a street-vendor, selling kachori chaat with toppings of yogurt, tamarind chutney, green chutney, nylon sev, onions n chat masala!!! It sounds drool-worthy, isn't it??

I always remember my aunt (whom I call my very dear friend) when I plan to make any type of kachoris, as I believe she's the best in making it!!! Huh... I'm missing those "Aloo Kachodis" with an authentic Rajasthani flavor which she used to make every now and then for us :)

But today, it's going to be a little different version!!! If you're in search of the best accompaniment for a cuppa tea, your search ends here... I have got an easy process for you to make deep-fried puffed, crisp, golden-brown, spicy & tangy balls - "Dry Kachori".

Makes: 15

INGREDIENTS: 

For Crust--

1 cup Plain Flour

2 tbsp Cooking Oil

Salt, to taste

For Stuffing--

1/2 cup Besan

1 tbsp Tamarind Paste

1/8 tsp Turmeric Powder

1 tsp Red Chilli Powder

1/2 tsp Garam Masala

1/2 tsp Amchur

1/2 tsp Sesame Seeds 

2 tsp Fennel Seeds

2 tbsp Sugar

Salt, to taste

Oil, for deep frying

METHOD:

- Heat 1 tsp of cooking oil in a pan and roast besan (chickpea flour) till it slightly changes color and releases wonderful aroma.

- Transfer it to a big mixing bowl and add all stuffing ingredients into it. Mix everything well. 

- Mix plain flour (maida), salt and oil in a bowl. Add lukewarm water as required and knead a soft dough. Keep it aside to rest for 15 mins.

- Then divide it into 15 small lemon sized balls. Roll out each of them into a thick puri of 4"-5" in diameter.

- Put a spoonful of stuffing in center of puri. Wrap it around and make sure to form a completely sealed ball. 

- Heat oil in a deep-frying pan on medium flame. Carefully place 4-5 balls in it and deep fry over low flame only. Once they turn light brown, take it out to a paper towel to absorb excess oil. Follow the same process for rest of the balls too.

- Crispy and tangy dry kachori is ready to serve with green or tamarind chutney. 

SJ's NOTE:

- You can add chopped dry-fruits for a variation in this recipe, to make "Kathiyawadi DryFruit Kachori" :)

- The only reason behind frying kachoris on low flame is to make crisp outer crust and soft inner side. If flame is high for frying, it will create bubbles on outer surface and it will be a little under-cooked inside.

- A delicious snack that can be stored in an air-tight container for around 15-20 days. 

If not dry kachoris, you have got n number of options: Aloo Kachori, Peas Kachori, Pyaaz Kachori, MungDal Kachori, Lilwa Kachori and many more...

Linking this recipe to Jagruti's Cooking Odyssey and UK-Rasoi:

 

Dakor na Gota

A secret treasure from traditional Gujju kitchen!!! "Dakor na Gota" - The most authentic and popular "Farsaan" from a village of Dakor :) 

Back in Gujarat, you will get an instant mix packets of this at most grocery-shops... But here is how you can easily bring the same taste in your home-kitchen!!!

Makes: 12-15

INGREDIENTS:

1 cup Besan

1/2 cup Fine semolina

1/4 tsp Green chillies (finely chopped)

1 tsp Ginger paste

1/2 tsp Sesame seeds

1/2 tsp Fennel seeds (crushed)

1/4 tsp Fruit salt (Eno)

1/4 tsp Black pepper (crushed)

1/2 tsp Coriander powder

1/4 tsp Garam masala

3/4 cup water

Salt to taste

Oil for deep-frying

METHOD:

- Take besan, semolina and all dry ingredients in a bowl and mix well.

- Add green chillies, ginger paste along with water and make a batter with dropping consistency.

- Heat oil in deep-frying pan.

- Add fruit salt in batter and whisk it well to make it a little fluffy.

- Drop a spoonful of batter in hot oil and deep-fry them till golden in color.

- Drain on absorbent paper and serve hot with your favorite chutneys!

VARIATIONS:

- Add fresh fenugreek leaves (chopped) to make a very authentic version - "Methi na Gota"

- Chopped spinach leaves also gives a nice flavor to simple fritters.

SJ's NOTE: 

- Prepare this batter half hour before you actually plan to make it.

- It goes well with Imli ki Chutney, but can be served with a thick yogurt kadhi (just as served in Dakor)

Linking this recipe to UK-Rasoi's Event:

Bhakharwadi

Originally from Maharastra but pretty much famous in Gujarat... Spicy and bite-sized... Deep-fried munching that can be easily found at any farsanwala??? Anyone can guess.... it's "Bhakharwadi"!!!

I always found making it in-house is a tiresome job to do in kitchen!!! And I know... everyone thinks the same. I never knew it was that easyyyyy :) Just gave it a try and you can see the result here...

Makes: 25 (medium-sized)

INGREDIENTS:

For Dough--

-------------

1/4 cup Wheat Flour

1/2 cup Besan

1/4 cup Semolina (fine)

Salt to taste

A pinch of Hing

1 tsp Oil

For Filling--

-------------

1/2 cup Desiccated coconut

2 tbsp Lemon juice (or tamarind paste)

1/2 tsp Red chilly powder

1/4 tsp Turmeric powder

2 tsp Goda Masala (1/2 tsp Garam Masala with 1/2 tsp sesame seeds can be used as an alternative)

1/4 tsp Cumin powder

1/2 tsp Coriander powder

1 tbsp Fennel seeds (freshly ground)

1/2 tsp Besan

2 tsp Lemon juice

Oil to fry

METHOD:

- Mix all 3 flours, salt, oil and hing in a bowl. Knead a not-so-soft dough using water and keep aside for around 15 mins.

- Take all the ingredients of filling in a bowl and mix well. This mixture will be a little moist due to lemon juice.

- Make 3 equal sized portions of dough and roll each of them using wheat flour for dusting.

- Take each one of them on flat surface one after another and follow the below given process:

• Spread the filling mixture on it and press it gently to make it stick on the surface.
• Start rolling it from one side to other tightly and make a stiff roll.
• Make a slurry of besan and lemon juice and seal the open edge with it.
• Cut the extra part from both the sides and then cut the roll into pieces keeping the size equal.
• Take a drop of slurry and apply on both the open sides of piece.

- Heat the oil in deep frying pan and fry 5-6 pieces at time till crisp and golden brown.

- Cool down to room temp and store these "Bhakharwadis" in air-tight container.

Linking this recipe to Jagruti's Cooking Odyssey and UK-Rasoi:

Lilwa Kachori

Serves: 12 nos.

INGREDIENTS:

For Crust:

=======

1 cup plain flour

2 tbsp oil

1/2 tsp salt

1/4 cup cold water

For Filling:

=======

3 cup pigeon peas (lilwa) 

1 cup green peas

1 tbsp ginger-garlic paste

2 chopped green chillies

1 tbsp chopped coriander

1/2 tsp garam masala

1 tsp Amchur powder

1/2 tsp cumin powder

a pinch of hing

Salt per taste

Coriander powder

METHOD:

- Take all ingredients of crust and knead a soft dough.

- Keep it aside to rest for 15-20 mins.

- Take pigeon peas & green peas in a grinder & chop it roughly.

- Take it in a bowl and add rest of all ingredients with it.

- Mix well and divide the filling in 12 portions.

- Roll a medium sized puri & stuff it with this mixture.

- Make smooth small balls out of all mixture.

- Deep fry them in oil & serve hot with Green Chutney.

Aloo Kachori

INGREDIENTS:

For stuffing:

Boiled Potatoes

Chopped Green Chillies

Ginger Garlic Paste

Chopped Coriander Leaves

Lemon Juice

Salt

Roasted Fennel powder

Garam masala

For Kachori Cover:

Wheat Flour

Maida

Water

Salt to Taste

Oil (for deep frying too)

METHOD:

- Add salt and oil in a mixture of wheat flour + maida (proportions on choice) and mix it well. Then add some water and knead the chapati dough. Cover this dough and keep aside.

- Mash boiled potatoes. Add all stuffing ingredients in it with spices. Mix stuffing mixture very well. 

- Make small balls of dough. Roll it a puri type (medium sized). 

- Take small portion of stuffing on it and wrap it around. Roll it to form a 3-4 inch round kachori.

- Heat the oil in kadhai and deep fry it.

- Serve hot with coriander-mint chutney or imli chutney.

Punjabi Samosa

Ingredients

For covering

-------------

Maida (I've replaced it wit wheat flour)

Ajwain

Salt

For stuffing

------------

Boiled n chopped potatoes

Boiled green peas

Oil

Cumin seeds

Green chillies (chopped)

Red chilli powder

Amchur powder

Garam masala

Salt

Coriander leaves (chopped)

Method

1. Mix flour, ajwain, salt and oil in a bowl. Add water and knead a stiff dough.

2. Heat oil in pan, add cumin seeds and let them splutter. Add chopped green chillies and chopped onions.

3. Add red chilly powder, amchur powder and garam masala and saute for a while.

4. Add boiled potatoes and green peas with salt to taste.

5. Add coriander leaves and mix well. Set the mixture aside to cool.

6. Apply a little flour and roll dough piece (roti size). Cut into half, apply water on the edges.

7. Shape each half into a cone, put stuffing in it and seal the edges.

8. Heat oil in kadai and deep-fry samosas on medium gas till crisp and golden brown.

9. Serve hot with tomato chutney.

Greek Tomato Fritters

Last evening, I was watchin a newly started channel 'foodfood'. Chef Chinu was cooking greek food on the show 'Firangi Tadka'. Gave a try to 'Domatokeftedes'... Fortunately, it worked out well... :)

Ingredients

Tomatoes

Spring onions

Mint leaves

Coriander leaves

Garlic powder

Black pepper powder

Maida

Baking powder

Oregano

Chilly flakes

Salt

Oil

Method

1. Finely chop tomatoes, spring onions, mint and coriander leaves.

2. Add rest of the ingredients, mix well and keep aside for sometime.

3. Heat oil in kadai and fry like fritters and serve hot with yoghurt or chutney.

Corn Fritters

Ingredients

Besan

Boiled corn

Chopped red bell-pepper

Oregano

Red chilly flakes

Chat masala

Soya sauce

Red chilly sauce

Baking soda

Salt

Oil

Method

1. Mix all ingredients above and add water as needed to make a smooth batter.

2. Deep fry on high flame and serve with tomato ketchup.

Sabudana Vada

INGREDIENTS

sabudana
Potatoes (boiled and mashed)
Roasted peanuts (coarsely ground)
Green chillies (finely chopped)
Fresh coriander leaves (finely chopped)
Lemon juice
Salt
Oil


METHOD

1. Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.

2. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.

3. Divide into lemon sized balls, flatten between palms of your hands.

4. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper.

5. Garnish vadas with green chillies, coriander leaves and lemon slices.

6. Serve hot with chutney of your choice.

Chirota

Ingredients

For dough

----------

Maida

Wheat flour

Milk

Water

Oil

Salt

For Masala

-----------

Rock salt

Jeera powder

Ajwain

Kasuri methi

Chat masala

Pepper powder

Chilly flakes

Method

1. Mix all ingredients and make a soft dough. Keep it aside for around 15 mins.

2. Mix all ingredients for masala and prepare a slurry by mixing maida and water.

3. Make a medium-thick roti from dough and spread the slurry on it. Sprinkle the masala and roll it up.

4. Cut it into pieces and just press gently with hand to make lil flat puri shape.

5. Deep fry them and serve with onions, tomatoes (julian cut).