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Leftover dough Dahi vadas

 

Are you among those who do not like to waste food? Are you thinking what to do with the leftover food ? I believe that’s the right thing to do. Our motto is to encourage everyone to cook and eat healthy food at home. At the same time it is important that you find smart ways to use up the left overs.

It is not practical to make a perfect amount of food every time. Left over food is very common, especially when you have guests at home. I m sure in most of kitchens there is always some extra chapati dough lying in fridge. Or after making chapatis one forgets to place dough  back in fridge. Na…… Don’t even think of throwing it. Let’s creat something interesting out of it.
With few more ingredients avaliable at home & you are sorted.

So come join me in making dahivadas out of leftover dough.

Prepration time : 5 minutes

Cooking time : 10 minutes

Serves : 6

Ingredients

Chapati dough 1 bowl ( if you have kept it out for few hours well & good)
If its 1 or 2 days old dough which is kept in the fridge, Keep it out for 1 to 2 hours.
Rava/Sooji/semolina  2-3 tbsp
Besan 2-3 tbsp
Whole jeera 1tsp
Soda bicarb a pinch
Adrak mirchi paste 1 tsp
Salt as per taste
Lalmirch powder as per your taste
Coriander leaves chopped
Beaten curds as required
To garnish:
Imli ki meethi chutney                                      Lalmirch powder                                                Green chutney                                          Bhuna Jeera/roasted cumin powder

Method

Take chapati dough in big bowl. Flatten it with your palms. Add 1/2 katori of water to it. Blend it with hand blender.

Now add Rava, Besan, jeera, Adrak harimirch paste, Soda, chopped hara dhania, Salt, Lalmirch powder & if required little more water to make dahiwada  batter like consistency.

Meanwhile prepare kadai to deep fry dahivada balls. You can make vadas in appe pan also to make it more healthier with few drops of oil.

Drop  vada batter into oil first on medium heat then keep the flame on low to cook it properly. Caution, if fried on high heat it may turn into dark golden brown colour because of wheat flour dough.

Meanwhile take a big bowl filled with lukewarm water. Add little salt to it. Drop fried vadas into lukewarm water.
Remove vadas from water. Press it softly between ur palms to remove excess water. Keep it aside.

 Now take beaten curds.(i like it sweet so put sugar its optional). Put salt & lalmirch powder into it. Put vadas into curds. Pour imli gud ki chutney over it. Sprinkle chaat masala & bhuna jeera powder. Garnish with fresh coriander leaves.

Place it in fridge fr few hours.
Serve chilled

 

Cottage cheese/Paneer Eggs in gravy (Paneer ke Ande)

 

VEGETARIAN EGG CURRY (With no eggs)

Vegetarian Egg Curry sounds cool na😃 when I heard about this for the first time, I was pleasantly surprised. Many people don’t eat eggs so this is a cool option for them as the texture and look wise it is kind of similar to eggs. Why should only non vegetarians have fun.

Paneer ke ande is a vegetarian curry where grated paneer is shaped like an egg.

Soft paneer eggs are served in flavourful curry with mild spices. This can be served with Roti/chapati/flat bread, naan or even rice too. Surprise your family and friends with this unique dish and I am sure they all will love it.

This recipe of Paneer Eggs in Gravy is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to make this and impress your near and dear ones.

Ingredients

For making Paneer eggs—
Grated paneer: 1 pack cup + 6 tbsp,
Turmeric powder or haldi: ⅛th tsp,
Corn flour: 2tbsp,
Oil: 1tsp,
Salt,

For making gravy:

Oil: ¼ cup,
Bay leaf / tej patta: 2,
Cinnamon stick/ dalchini: 1 stick,
Small cardamom/ choti elaychi: 1,
Cloves: 3-4,
Cumin seeds/ Jeera: 1 tsp,
Kashmiri lalmirch powder: 1 tsp,
Fine chopped onions: 1 cup or I medium size,
Ginger Garlic paste: 1½ tbsp,
Tomato puree of 2 tomatoes
Turmeric powder/haldi: ½ tsp,
Red chilly powder / lal mirch
powder: 1 tsp,
Coriander/ dhania powder: 1½ tsp,
Cumin/ jeera powder: 1tsp,
Dry mango / amchur powder: 1 tsp,
Garam masala powder: ½ tsp,
Salt,
water

Instructions

For making paneer eggs—

Take 6 tbsp of grated paneer, mix turmeric powder and salt.

Mix nicely and make 6 small rounds like egg yolk.

Now in a big bowl take 1 cup of grated paneer, corn flour, some salt.

Mix and knead it like dough.

We have to knead it for almost 5-6 minutes till paneer becomes very smooth.

Divide it in six portions. Roll each ball to disc shape.

Put small yellow ball (yolk) in the center.

Cover with the part from all the sides.
Roll it between palms and give it an egg shape as shown in the video.

Heat very little oil in pan and put the eggs in the pan to shallow fry them.

Drop little oil on the eggs too.

Turn them couple of times and cook till they are golden brown from all the sides.

When eggs are done take them out in a plate and let them cool down.

Once paneer eggs cool down cut them in two pieces.

For making Gravy—
In a medium hot pan heat oil.

Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it well.

Now add degi mirch/ paprika powder. Stir and add fine chopped onions.

Reduce the heat to medium low and cook onions for almost 10 minutes.

In between add salt and saute after every few minutes so onions don’t burn. Add fine chopped onions. Reduce the heat to medium low and cook onions for almost 10 minutes.

In between add salt and saute after every few minutes so onions don’t burn.

When you can see oil separating out from the onion, add tomatoes puree.

add haldi, coriander, red chilly and cumin powder. Mix all the spices well.

Add little water so that masala do not burn and mix it nicely.

Cook onion and masala till it looses oil again.

Add water according to the consistency of the gravy you like.

Increase the heat to medium and boil the gravy for 5-8 minutes.

After almost 8 minutes switch off the heat and add garam masala and dry mango powder.

For Serving—
In a serving dish place paneer eggs and pour hot gravy over them slowly. Paneer egg curry is ready to serve.

Serve it hot with hot steaming rice, soft rumali rotis, parathas or naan..

Notes
1. If you do not wish to make curry like this just make eggs, shallow fry them and garnish with coriander, green chilly and chaat masala.

Video Recipe :

Recipe courtesy Shilpi Agarwal.

Zero oil Chicken Tangdi in pressure cooker

Tangdi Kebab is a very popular North Indian starter recipe, where only the drumstick chicken or chicken leg pieces are marinated in a yoghurt-spice marinade and grilled to juicy, flavor infused chicken kebabs.

“Tangdi” simply means chicken legs without thighs. It tastes absolutely irresistable with soft, moist & aromatic spicy flavor. These famous grilled drumsticks can be cooked easily at home using an OTG or without it in pressure cooker.

This is Chicken lover’s delight. A quickie recipe that can be made in minutes. Absolutely lip-smacking and can be served as snack as well as main course. Next time when you have surprise guests at home try this amazing recipe, which is very easy & quick to make, turns out super delicious without a drop of oil and in a pressure cooker. Definitely a crowd pleaser.

Ingredients

Chicken leg 6 pieces, plus chicken breast cut into medium pieces
curds – 1 cup
tandoori chicken masala – 1 tsp                Salt as per taste                                       Garam masala powder – 1 tsp               Ginger garlic paste – 2 tsp                       Maggi masala cubes – 2                         Tomato chilli sauce – 3 to 4 tsp               Haldi/ Turmeric – 1 tsp                                 Red chili powder 1 tsp                              Dhania powder 2 tsp                               Onion rings for garnishing                       Fresh chopped coriander for garnishing Lemon wedges

How to make Chicken Tangdi in pressure cooker

Clean & wash chicken.
Marinate for 2 hours with all the ingredients.
Take non stick pressure cooker.

Transfer marinated chicken into cooker.
Cook on a medium flame for about 2 whistles. Turn the flame on low and cook for few more minutes.
After cooling check if water is remaining there then,  cook uncovered till gravy thickens.

Serve hot with onion rings and chopped coriander leaves and wedges of lemon.

Yogurt mousse with Gulkand and rose petal honey

Yogurt mousse with Gulkand and rose petal honey

This dessert is an adaptation of some pretty well known names Mousse, Pannacotta and the Shrikhand. It is light like a mousse, creamy like pannacotta and flavored like yogurt shrikhand.

It is a mousse without eggs, a panna cotta without heavy cream & a set shrikhand with honey & all the wonderful flavors of saffron & some fresh rose petals.

Prep Time : 20 minutes

Cook Time : 10 minutes

Serves
2 persons

Ingredients to make Yogurt mousse with Gulkand and rose petal honey

1 cup hung curd
A generous pinch of saffron
1 tbsp of Rose petal honey
1 tsp Gulkand
About 6 tablespoons of milk
1 tbsp gelatine
Vegetable oil to grease the ramekins
Rose petals and rosé petals honey to garnish

To make Rose petals honey :
1/2 cup Honey
1/4 cup loosely packed desi/ organic rose petals of any fragrant rose

To prepare Rose petals honey:

Wash the rose petals. Dry them lightly .. pat with paper towel. Lightly fill a jar with petals. I used a small bottle & poured the honey over it.

Let it stand for a 2 days. It gets more fragrant with time.

Preparing the Mousse:

Drain the curd in a cotton cloth and hang it for few minutes.
Place this hung curd in fridge for further draining along with sieve as otherwise it will go sour when kept outside.
After 24 hours transfer to a clean bowl. Whisk it well in the bowl to make it fluffy & airy. Gently crush the saffron threads between your fingers.

Blend it in with the yogurt.
Set aside & let it sit for couple of hours for the flavor of the saffron to be infused. The yogurt will take the light yellow color from the saffron.

Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand 1 minute to soften.

Heat the milk in the microwave for about 40 seconds or till almost boiling hot

Stir in gelatin in the warm milk until dissolved and there are no lumps.
Mix yogurt, gulkand & rose petals honey.

Whisk them together well again to blend and fluff.
Line the ramekins with vegetable oil.
Spoon the yogurt mix into the ramekins.

Cover and put them in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).
Before serving place a plate over the ramekin, turn it over and tap the ramekin lightly for it to come out.


Drizzle some rose petal and prepared honey on the mousse & serve chilled.

Notes :

The saffron & the rose petals are just one of other options. The same delicacy may be presented with bits of fruits & nut in it.

I have used gelatin to set mousse. It can be made without using gelatin too. It’s how we set Shrikhand in freezer.

Recipe adaptation – eCurry.com

 

 

 

 

 

 

Poha Alu Raj Kachori

POHA ALU RAJ KACHORI

Raj Kachori is a delicious Chat from Rajasthan.This is a huge gol gappa sort of chat, that is filled in with delicious items in it. Essentially Rajasthani Raj-Kachori, is a stuffed katchori with potato and sprout filling and served with curd, chutney and sev. Apart from sprouts from Moong, chole, moth can also be used.

Raj kachori is a massive, puffed up, crisp snack that looks like a blown up gol gappa. It houses a variety of chaat ingredients, dripping all over the globe-like kachori.

The good thing about these kachoris is that, despite being fried foods, they are not as bad as they are made out to be. Use traditional oils or ghee, and you could eat them without having to worry too much. Of course, you should always keep portions in check, but remember kachoris keep you full till the evening, balancing the total calorie consumption of the day naturally.

TO MAKE OUTER LAYER
4 Potatoes boiled and mashed
1 cup thick poha soaked and drained
5 tsp Maida
Bread crumbs of 5 slices
Salt to taste
1 tsp blck pepper powder
1/2 tsp Haldi

 

In a bowl take boiled and mashed potatoes. Add soaked and drained poha. Add maida. Add breadcrumbs.
Mix nicely.
Add salt, pepper powder and haldi.
Knead into a medium hard dough.
Divide dough in equal portions and cover with cloth to rest.
Grease ur palms and knead the dough nicely once again to smoothen it.
Roll the round discs like poori shape. Keep it little thick while rolling from all over.
Roll all pooris and keep aside.

Filling of raj kachori

 

TO MAKE FILLING
50 gms Paneer
Grated coconut 1/2
Adrak mirchi paste 1 tbsp
2 tsp kishmish
Salt to taste
1 tsp sugar
Juice of 1 lemon
Hara Dhaniya/ coriander leaves

Mix above mentioned ingredients in a bowl and test the taste.
Your  filling is ready.

Assemble:
Take one round disc/poori. Make a deep well. Fill in coconut masala. Gently pull all edges together to make big kachori.

Deep fry all ready kachoris first on medium flame and then on slow flame. Fry on both sides till it turns golden brown. Drain and keep it on absorbent tissue paper.

GARNISH:
Serve with green dhaina pudina chutney and imli ki khatti meethi chutney.
Garnish with sev, pomegranate seeds and hara dhania.
Pour meetha dahi/sweetened curds over it.