PASSION OF COOKING

July 17, 2018

KHASTA KACHORI

by passion of cooking, in Snack

Khasta kachori is a popular North Indian street food. These are round puff pastry stuffed with urad or moong dal. It’s one of the most loved street food of India. Here I used both moong dal and urad dal for stuffing.

INGREDIENTS:

For Filling:

Moong dal - 1/8 cup

Urad dal - 1/8 cup

Ginger - 1/2 inch piece

Salt to taste

Green chili - 2

Fennel seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Asafeotida pinch

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Garam masala - 1/4 tsp

Coriander powder - 1/2 tsp

Dry mango powder - 1/4 tsp

For Outer base:

Maida - 1/2 cup

Salt to taste

Ajwain seeds - pinch

Oil - 1/2 tsp

Water as required

METHOD:

1. In a big bowl add flour, salt & ajwain into it. Now, add oil and mix very well.

2. Use water to bind all these together to form the dough harder than Puri's dough. Use little amount of water at a time.

3. Keep the dough aside for 30 mins covered with a damp kitchen cloth.

4. For filling: Soak urad dal and moong dal for 30 mins. Drain them.

5. Heat oil in a pan. Add fennel seeds, cumin seeds, and asafetida.

Saute and add coriander powder, turmeric powder, green chili, ginger paste.

6. Add drained moong dal and urad dal into it. Add dry mango powder, garam masala powder, and salt.

7. Mix them well and saute till the mixture is dry.

8. For Outer base: Take a small ball of dough, roll it like a small disc-shaped circle.

9. Add the dal mixture in that and fold it completely so that mixture will not come out.

10. Keep oil for deep frying on low heat. For kachori's, it is required to keep oil on low flame always.

11. If the oil is very hot don't put kachoris in it. They will not puff up. When u put kachori in it, it should stay inside oil and very slowly comes up. Then, only they will puff up.

12. Drop the kachori's in oil and deep fry them. They will take around 15 mins to fry properly. Once, they are golden brown in color, take them out.

13. Serve hot with sweet chutney and green chutney. Sprinkle a little bit of fine sev and finely chopped onion on it.

July 16, 2018

NEIPAYASAM

by passion of cooking, in Sweet

This is a traditional classic preparation from Kerala. It is main Prasadam / Nivedyam offering in temples of Kerala. It is made with rice, jaggery, and ghee.

INGREDIENTS:

Unnakalari/ Red raw rice - 1/2 cup

Water - 1 & 1/2 cup

Ghee - 3 to 4 tbsp

Jaggery - 3/4 cup

Grated coconut - 1/4 cup

Cardamom powder - 1 tsp

Dry ginger powder - 1/4 tsp

Cashews - 8 to 10

METHOD:

1. Pressure cook the rice for 5 whistles in medium-low flame.

2. Rice should be cooked soft but not mushy.

3. After the pressure release, add jaggery.

4. Mix well and cook in low flame till the jaggery blends well with the rice.Now add grated coconut.

5. Mix well and cook for few more mins.

6. Add ghee little by little.

7. Keep mixing. When the payasam starts to thick add cardamom powder, cashews and dry ginger powder.

8. Switch off the flame and serve hot.

July 16, 2018

RAVA IDLY

by passion of cooking, in Breakfast

Rava Idly is a popular South Indian breakfast recipe made with ground urad dal and idli rava batter. In this recipe, only urad dal is soaked and grounded which is later mixed with idli rava to form a thick idli batter. The addition of coarse idli rava gives a nice texture to the final idli. Serve this with any Chutney/sambar. Today I served this Idly with kadachakka sambar.

INGREDIENTS:

Idly Rava/ Cream of Rice - 2 cup

Urad dal - 1 cup

Fenugreek seeds - 1/2 tsp

Salt to taste

METHOD:

1. Soak urad dal and fenugreek seeds for 2 to 3 hours.

2. Drain off and grind to a smooth and fluffy batter adding required water.

3. Transfer the batter to a bowl and keep aside.

4. Rinse the idly rava with enough water and drain off the water.

5. Repeat this for 2-3 times.

6. Squeeze off water from idly rava and add to urad dal batter.

7. Add salt and mix well.

8. Let it ferment for 8 hours or overnight.

9. Once the batter is fermented, mix it well and grease the idli moulds and pour the idli batter on the moulds and steam it for 10 minutes.

10. Serve soft rava idly with chutney/ sambar.

July 16, 2018

Kadachakka/ Breadfruit - 1
Toor dal - 3/4 cup
Tamarind - small lemon sized
Asafeotida - pinch
Grated coconut - 3 tbsp
Sambar powder - 3 tsp
Turmeric powder - 1/4 tsp
Jaggery - small piece
Salt to taste
Coriander leaves
For Seasoning:
Oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Red chili - 1
Curry leaves

METHOD:

1. Remove the skin of Kadachakka (Bread-fruit) and cut into small pieces and wash it well.

2. Wash the toor dal and cook it in a pressure-cooker.

3. Grind the grated coconut and sambar powder to a fine paste adding little water.

4. Make the tamarind pulp by adding little water to tamarind.

5. Pressure cook the kadachakka.

6. In a heavy bottom vessel, add tamarind pulp, salt, jaggery, asafetida and grinded paste.

7. Allow this mix to boil. To this add cooked dal and cooked kadachakka.

8. Cook this for another 5 to 10 mins in low flame.

9. Heat another pan and do the seasoning.

10. Pour this seasoning to the sambar.

July 14, 2018

FAJITAS

by passion of cooking, in Dinner

A veg fajita in Tex -Mex cuisine is any grilled veg that is served as a taco on a flour or corn tortilla. This a great option for any special diets you’re cooking for as well; it’s vegetarian, gluten-free, and without the sour cream for serving, dairy-free and vegan as well. Fresh veggies are marinated with spices, grilled and wrapped into warm tortillas with an avocado sauce and Pico de Gallo in these scrumptious vegan vegetable fajitas.

Tortilla

Avocado Sauce

Pico de gallo

Mexican Rice

Fajita

TORTILLA

INGREDIENTS:

All-Purpose Flour - 1 cup

Baking Powder - 1/2 tsp

Salt to taste

Butter - 2 tbsp

Warm Water - 1/4 cup

METHOD:

1. In a bowl add all purpose flour, baking powder, salt and butter.

2. Mix well.

3. Add water as required and make a dough.

4. Cover the bowl and keep it aside for 30 minutes.

5. Divide the ball into 8 balls and roll it.

6. Heat a pan on medium-low flame. Place the tortilla in the pan. you will see air bubbles form. leave it there for 20 sec.

7. Flip to the other side, you should see a few brown spots leave it for 10-15 seconds then remove from heat.

AVOCADO SAUCE

INGREDIENTS:

Avocado - 1

Jalapenos - 1

Cilantro - 1/4 cup

Cumin powder - 1/2 tsp

Lemon - 1

Salt to tatse

Olive oil - 1 tsp

METHOD:

1. In a blender, add avocado, jalapenos, cilantro, garlic slices, cumin powder, lemon,salt and olive oil.

2. Blend until you have a smooth sauce.

3. Serve immediately or refrigerate until ready to use.

PICO DE GALLO

INGREDIENTS:

Riped Tomato - 1

Onion - 1

Cilantro - 1/4 cup

Jalapenos - 1

Lemon - 1

Salt to taste

METHOD:

1. Chop tomato, onion, jalapenos finely.

2. In a medium bowl, combine all ingredients and well combined.

3. Refrigerate for 30 minutes before serving.

MEXICAN RICE

INGREDIENTS:

Brown Rice (long grain) - 1 cup

Olive oil - 1 tbsp

Onion - 1 (medium)

Jalapeno pepper - 1

Garlic - 1

Cumin powder - 1/4 tsp

Pepper powder - 1/4 tsp

Tomato - 1

Water - 2 cup

Lemon juice - 1 tsp

Cilantro - 1 tbsp

Salt to taste

METHOD:

1. Wash and soak rice for 10 min. Drain it.

2. Heat olive oil in a pressure cooker on medium heat. Add chopped onion and cook for a minute. Then add chopped jalapeno and cook for a minute.

3. Add chopped garlic and cook for another minute.

4. Add cumin powder, salt, pepper powder and mix.

5. Add rice to the pan and saute for 2-3 minutes.

6. Add tomato, water, and mix.

7. Cover the pressure cooker and cook for 2 whistles.

8. Fluff with fork, add cilantro and lime juice.

9. Serve vegetarian Mexican rice as a side or main dish and enjoy!

FAJITA

INGREDIENTS:

Green pepper - Quartered

Yellow pepper - Quartered

Red pepper - Quartered

Zucchini - half

Carrot - half

Onion - 1

Olive oil - 3 tbsp

Garlic powder - 1 tsp

Fajita seasoning - 1 tsp

Salt to taste

Red paprika - 1 tsp

METHOD:

1. In a bowl, add sliced green pepper, yellow pepper, Red pepper, Zucchini, onion and carrot.

2. Add garlic powder, fajita seasoning, salt and red paprika.

3. Heat a cast iron on medium-high flame. Add olive oil and marinated vegetables.

4. Fry it until all vegetables cooked. Switch off the flame and serve the pan directly to the table on a heat-safe rest.

5. Make fajitas by topping a warm tortilla with the hot vegetable mix, avocado sauce, and Pico de gallo or any toppings you desire. Wrap it and enjoy!!!!!!

July 12, 2018

JANGRI

by passion of cooking, in Sweet

Jangri is a very yummy and traditional sweet variety. It is one of the popular sweet dish available in most of sweet shops in India. Wedding feasts in South India are mostly accompanied by this glossy, flower shaped sweets.

INGREDIENTS:

Urad dal - 1 cup
Maida - 3 tbsp
Red food color - 1/8 tsp
Sugar - 4 cup
Water - 1 & 1/2 cup
Lemon juice

METHOD:

1. Rinse and soak urad dal for 1 hour.

2. Drain the water and grind urad dal to a fine paste. Grind urad dal to nice fluffy texture, add as less water as possible.

3. If you are using a mixer, beat the batter well for 5min to make it fluffy.

4. Add the maida along with food color, mix it for a few times till it is completely mixed. The consistency of the batter should be thick. Keep it aside.

5. To make sugar syrup, Combine Sugar & water, keep it in low flame till sugar completely melts in water.

6. Switch off the flame at a half to one string consistency and add lemon juice to stop crystallizing of sugar.

7. Pour the batter into Ziploc bag and pierce a hole in it.

8. To fry, take a wide bottom pan and pour oil into the pan.

9. Once the oil is hot, set the flame to low and pour the jangri batter starting from center in swirls to form a circle and also by making small circles on the sides. This art of drawing jangiri is completely your choice. Make it into swirls or a normal circle or any twisted shapes as far as you like it.

10. While drawing the jangiri, oil should be in low heat, if it smoking hot, we will not be able to draw the shape, as the batter spreads in the oil.

11. Fry them till both the sides are crisp and drop them in warm sugar syrup.

12. Leave the Jangiris in warm sugar syrup for 3 to 4 mins and take them out on a plate.

13. Serve it after 1 hour.

July 11, 2018

BHELPURI

by passion of cooking, in Snack

Bhelpuri is a light refreshing Indian snack food that comes together in minutes. Loaded with crispy puffed rice, tomatoes, onions and boiled potatoes seasoned with a few different chutneys, it's a delicious savory snack. It is one of the most loved chaat served all over India. Although the ingredients and preparation may vary a bit, it has this authentic taste and tang that is very addictive. It is a treat to the taste buds. Here is a simple recipe to make BhelPuri at home.

INGREDIENTS:

Bhel/Puffed rice - 2 cup

Mixture - 1/2 cup

Papadi - 5 to 6

Onion - 1

Tomato - 1/2

Green chutney

Sweet chutney

Red chili powder

Chaat masala

Black salt

Sev

Potatoes roughly chopped and boiled

Coriander leaves

Lemon juice

METHOD:

1. In a large mixing bowl, take crispy puffed rice.

2. Add mixture and crush 3 papdis.

3. Now add finely chopped onions and tomato. Reserve some for garnishing.

4. Add red chili powder, chat masala, green chutney, tamarind chutney and black salt to taste.

5. Add sev and give a good mix.

6. Now add boiled chopped potatoes and mix.

7. Finally add some more mixture, coriander leaf, and lemon juice. Give a final mix.

8. Top with some finely chopped tomato, onion, sev, peanuts and coriander leaves.

9. Serve bhelpuri with 2 puris / papdis to eat with.

July 09, 2018

FRENCH FRIES

by passion of cooking, in Snack

French fries also called finger chips is a very popular snack or starter made from potatoes. The fried ones were perfect French fries and were more delicious than the baked ones. Be prepared to fry the potatoes twice: once to cook them so they fluff inside and again to get them crispy on the outside. Serve hot with tomato ketchup.

INGREDIENTS:

Russet potato - 2

Oil for frying

Salt to taste

METHOD:

1. Scrub the potatoes under cold running water and peel the skin. Cut the potatoes lengthwise into long 1/2-inch thick batons (sticks).

2. Soak potatoes in a large bowl of water for about 30 minutes.

3. Pat dry thoroughly with paper towels.

4. Heat oil in a deep-fryer or large saucepan.

5. Add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally.

6. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.

7. Fry the potatoes again until golden brown, 5 to 6 minutes and shake off excess oil.

8. Transfer them to a large serving bowl, and sprinkle generously with salt.

Khasta kachori is a popular North Indian street food. These are round puff pastry stuffed with urad or moong dal. It’s one of the most loved street food of India. Here I used both moong dal and urad dal for stuffing.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

TORTILLA

INGREDIENTS:

METHOD:

AVOCADO SAUCE

INGREDIENTS:

METHOD:

PICO DE GALLO

INGREDIENTS:

METHOD:

MEXICAN RICE

INGREDIENTS:

METHOD:

FAJITA

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

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