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Mooli/Raddish Parathe with a Twist

 

Winters are about to bid adieu, and so are the seasons vegetables. One last time i wanted to serve those yummy raddish parathas to my family for breakfast, as now we all to wait for almost few months to relish it again.

I always love to use green leafy vegetables in different forms in stuffed Parathas.

Stuffed Mooli Paratha is yummy shallow fried stuffed Indian flatbread belonging to Punjabi Cuisine. Parathas are served as breakfast with butter and lassi in North India. Try this delicious Mooli Paratha if you’re in the mood for something filling…

Made with grated radish, radish leaves, whole wheat flour and common spice powders, these parathas are extremely nutritious and filling.
The twist i have given to these parathas is that instead of throwing leaves of mooli, i have used them by kneding it with flour for parathas.

Preparation time 15 minutes
Cooking time 25 minutes
Serves 3

Ingredients:
For Dough:
Radish Leaves/Mooli Ke Patte- 2 cups, very finely chopped
Whole Wheat Flour- 2 cups
Carom Seeds/Ajwain- 1 teaspoon
Asafoetida- A pinch
Salt- 1/2 teaspoon
For Stuffing:
Radish/Mooli- 4, medium sized, grated
Ginger- 1 inch piece
Green Chilies- 1 finely chopped
Red Chili Flakes- 1 teaspoon
Dry pomegranate seeds 1 tsp
Salt as per your taste
Clarified butter/ Butter- As required for cooking

Method:
1. Add 1 teaspoon salt to the grated radish or mooli and keep aside for 20-25 minutes.
Now squeeze the grated mooli with your palms and save this water to knead the dough.

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2. Meanwhile, heat oil in a pan and add carom seeds aka ajwain, asafoetida, finely chopped radish leaves aka mooli ke patte and salt in it and mix well. Saute it for 2-3 minutes on medium flame, just to remove the raw texture and flavor. Now it will remain about 3/4 to 1 cup in quantity.

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3. On cooling, mix these radish leaves with wheat flour.
4. Now knead a soft dough, using water that you have saved from squeezed mooli.
5. Now squeeze grated mooli once again to extract remaining water from the grated radish/ mooli.
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Mix ginger, chopped green chilies, dry pomegranate seeds and red chili flakes in it. Also add more salt if needed.
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6. Divide the dough in equal portions, and make round balls with them.
7. Take one ball and make a well in it. Now stuff it with radish mixture. 8. Bring all the edges together and seal them. Dust it with some flour and gently flatten it a little with your palms.
9. Using a rolling pin roll into circular shape. Do not press it as masala may come out.
10. Cook on medium flame both sides.
Serve hot.

Serving suggestion:
Serve parathas with plain yogurt or raita (onion tomato raita, Bathua raita, tadka raita) or pickle as a light meal or breakfast.
I have served it with homemade yogurt sprinkled with roasted cumin powder and pepper powder and some salt.

Watermelon rind Halwa

Watermelon rind halwa is leftover makeover recipe. Rind which is generally thrown away after eating watermelon, can be used making halwa. Here’s an easy recipe with step by step pics and video to make this yummy and flavourful halwa.

 

Watermelon rind halwa, my recipe published in the Newspaper, My 100th blog post : 

Hello Everyone 🙂

First of all Gratitude 🙏

It is with great pleasure that I share this post of mine with you all.. especially because this is my 100th blog post in my journey of two years as a food blogger.

Few days back one of my recipes, watermelon rind halwa got published in a news paper.

This recipe is ‘leftover ka make over’, where I used rind of watermelon to make halwa out of it, by adding few more ingridients. It became instant hit with my viewers

That was when I decided to share my happiness with you all in the form of my 100th blog post.

This feat would not have been possible without the love support and motivation of you all.

I really feel blessed and inspired by all the encouragement and love showered by all of you, through your likes and comments on my facebook page, on my website as well as on my Instagram account.

I still remember the day when I first started blogging and shared my first post!!

The nervous excitement and the mixed bag of emotions that I felt at that time, cannot be explained in words!!

It was akin to a small child performing on a stage for the first time or like a debutant actor/ singer’s first film releasing.

Because when one is showcasing his/ her talents for the first time, we the artistic people always worry about how their labour of love would be received by the people. Wheather our work would be appreciated or not … will we get bouquets or brickbats for what we are presenting before the world is always our concern!!

But I must say I am so thankful to all my viewers and followers, who lapped up every post of mine and complimented me with an open heart..which inspired me to go on and reach to my 100th blog post 😊

Blogging has always been my passion and now it has become an integral part of my life.

I so enjoy writing, creating innovative and healthy recipes..cooking them, plating them in an asthetic way and clicking pictures, collecting knick knacks from the places I travel to..to go along as props in my blogs..presenting them before you all, and waiting with baited breath for your lovely comments to pour in 😊

And while I kept writing blogs and participating in various online cooking contests .. winning accolades and prizes for my recipes..I kept sharing my joy in form of recipe posts with you all on my social media pages.

It gives me immense satisfaction sharing my joy with you all, who played a major role in making my recipes and blog deserving winners!!

So come let’s have a look at my humble recipe of watermelon rind halwa.

My recipe published in Newspaper :

 

Let’s come back to the recipe of Watermelon rind halwa.

Benefits of Watermelon Rind :

Everyone likes to eat watermelons in summers and have its juice too, as its good for health. But don’t discard the peels this time when you eat watermelons at your home. The white rind left after cutting out the juicy pulp is full of vitamins, fiber, antioxidants and is good for the skin and immunity as well.

So, today I am sharing a great recipe of halwa prepared with watermelon rind with you all. This halwa is really yummy and flavorful as well.

You all must have heard of halwa prepared with watermelon but not with its rind. Right? So, here’s an easy recipe with step-by-step instructions to make watermelon rind halwa in your home. Ohhh I just loved this halwa 😋😋

Enjoy!

Prep Time
5mins

Cook Time
15mins

Serves
2 People

Ingredients to make Watermelon Rind  Halwa :

 

 

Watermelon rind white flesh grated 1 cup

Milk 3/4 cup

Condensed milk 1/4 cup

Milk powder 1 Tbsp

Slivered Pistachios 4-5

Ghee/Clarified Butter 2 Tbsp

Getting ready:

Start with cutting watermelon and scooping out red flesh which is used for eating.

Peel off the white rind from the green colored rind and place it separately in a bowl.

Then grate this white rind finely.

Squeeze out the excess water from grated rind atleast twice or thrice.

Chop the dry fruits finely and peel green cardamoms to make powder.

Making:

Heat  ghee in a pan or wok and add the grated rind into it. Cover and let it simmer for 5 minutes.

Uncover and check the rind after 5 minutes. Again saute it on high flame for few minutes and keep cooking till  it turns golden brown.

When the moisture from rind mixture gets completely evaporated then add milk to it and mix really well.

Next add condensed milk and cook for about few minutes. Add milk powder to it. Keep cooking till it turns really thick.

Add roasted cashews and cardamom powder to it. Stir to mix everything well on low flame.

Serving:

Serve this mouth-watering and delectable watermelon rind halwa in a bowl garnished with some chopped cashews. Preferably, serve warm or you can store it in fridge and relish eating cold.

 

Notes :-

1. Squee as much water as possible from the grated watermelon rind, as it will increase the time required for cooking.

2. Adjust the sweetness as per taste.

3. You can use the same recipe for making halwa using pumpkin(yellow or white), Papaya, Pomegranate, Apple and Nungu.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

If You try my recipes, please share your feedback on my blog or my facebook page, or on Instagram with a comment or picture. Would love to hear back from you.

Happy cooking!

You can try these leftover makeover recipes.

leftover dough dahi vadas

leftover chapati/ roti cutlets

leftover-onion-peel-tea

leftover whippedcream bread malai kulfi

Leftover bread pudding in microwave in 3 minutes

Leftover chapati chocolate mithai

Recipe video here :

 

5.0 from 1 reviews
Yummy Watermelon rind halwa
Author: 
Recipe type: Desserts
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The white rind left after cutting out the juicy pulp of watermelon is full of vitamins, fiber, antioxidants and is good for the skin and immunity as well. The halwa from leftover rind turns out really yummy and flavorful as well.
Ingredients
  • Watermelon rind white flesh grated 1 cup
  • Milk ¾ cup
  • Condensed milk ¼ cup
  • Milk powder 1 Tbsp
  • Slivered Pistachios 4-5
  • Ghee/Clarified Butter 2 Tbsp
Instructions
  1. Getting ready:
  2. Start with cutting watermelon and scooping out red flesh which is used for eating.
  3. Peel off the white rind from the green colored rind and place it separately in a bowl.
  4. Then grate this white rind finely.
  5. Squeeze out the excess water from grated rind atleast twice or thrice.
  6. Chop the dry fruits finely and peel green cardamoms to make powder.
  7. Making:
  8. Heat  ghee in a pan or wok and add the grated rind into it. Cover and let it simmer for 5 minutes.
  9. Uncover and check the rind after 5 minutes.
  10. Again saute it on high flame for few minutes and keep cooking till  it turns golden brown.
  11. When the moisture from rind mixture gets completely evaporated then add milk to it and mix really well.
  12. Next add condensed milk and cook for about few minutes. Add milk powder to it. Keep cooking till it turns really thick.
  13. Add roasted cashews and cardamom powder to it. Stir to mix everything well on low flame.
  14. Serving:
  15. Serve this mouth-watering and delectable watermelon rind halwa in a bowl garnished with some chopped cashews. Preferably, serve warm or you can store it in fridge and relish eating cold.
  16. Notes :-
  17. Squee as much water as possible from the grated watermelon rind, as it will increase the time required for cooking.
  18. Adjust the sweetness as per taste.
  19. You can use the same recipe for making halwa using pumpkin(yellow or white), Papaya, Pomegranate, Apple and Nungu.

Cheesy Beetroot tikkis

 

Cheesy Beetroot tikkis

Vegetable beetroot tikki/chop is a popular street food from Kolkata.Vegetable Chops are from the Patty family and is made using different vegetables and masalas. This recipe are commonly served in most of the Bengali households along with tea for tea time snacks.

Beet, carrot and other vegetables are cooked and coated with breadcrumbs then deep fried till golden brown and served with kasundi (A mustard based sauce) and onion cucumber slices. Being loaded with vegetables it’s great as snack for kids after school time.  These folks/chops have a slight sweet taste due to the addition of beetroots and carrots. Moreover peanuts add nice crunch and texture to these otherwise smooth and soft chops which are crisp from outside.

it is an ideal evening snack which can also be extended as a party starter or appetizer. These are very addictive and I am sure no one can eat just one.

I love Bengali cuisine and love eating prashad during Durga Pooja festival. I have adapted this recipe with some changes from fellow blogger Anshu Matta.  I love this bhaja/spice masala which I always make in small quantities and store it. It’s such a flavourful spice mix which I use in many of my recipes and in daily cooking.

If you too are looking for some delicious snack recipes, go for it and I promise, you won’t be disappointed. Also, for those who don’t want to deep fry these, can simply bake these tikkis in an oven instead of deep frying. Or can opt to shallow fry it.

Prep in 30 minutes

Cooks in 30 minutes

Serves : 6

 

Ingredients :

Beetroots  2
Carrot 2
Boiled and mashed potatoes 2
Peanuts 1/4 cup
Green chilies, finely chopped 2
Ginger, grated 1 tsp
Raisins 2 tbsp
Chopped fresh coriander  handful
Bengali style Bhaja masala 1.5 tsp
Bread crumbs 1/4 cup + for coating
Cornflour 2 to 3 tbsp
Salt – as per  your taste
Mango powder / Chaat Masala 1 tbsp
Cheese slice pieces as required
Oil for frying vegetables mix

For Bengali style Bhaja masala/ spice mix :

2 tsp Coriander seeds
2 whole Dried red chilies
2 tsp Cumin seeds
1 tspFennel seeds
2 to 3 Cardamom pods
3 Cloves
5 Black peppercorns
1 Cinnamon stick
1 Bay leaf


Method to make beetroot Tikkis :

Heat 2 tbsp oil in a wide pan and add the peanuts and roast on low flame till they turn golden in colour and then remove from the pan and keep aside.

Now dry roast the ingredients mentioned under the Bhaja masala/ spice mix and grind them to a fine powder. Keep aside for later use.

Heat some oil in a pan. Once the oil is hot enough, add the grated ginger and saute till its raw flavor is gone.

Now add green chilies in the same pan then add the grated beets and carrots.
Stir fry the beet and carrot for a minute and then cover with a lid and cook on low heat till they become soft.

Add raisins in the mixture and take out the mixture and spread in a plate to cool down completely.
When it cool down then add the grated potato all the remaining spices ,roasted peanuts and  bread crumbs and mix well. Mix in salt, mango powder /chaat masala.

Once the veggies are cooled, mix in the bread crumbs along with chopped coriander to form a dough like mixture.

Grease your hands with some oil and pinch out equal sized portions. Shape them in oval or round or the way you like.

Then stuff some pieces of cheese slice into tikkis. This is purely optional and you may omit this step if you are not a fan of cheese.

To make slurry, mix the cornflour with some water and salt to make a thin slurry. Dip the tikkis in the slurry and then coat with bread crumbs. Refrigerate it for about an hour or so.

Heat oil in a kadai for frying. Deep fry these in moderately hot oil till golden and crisp from both the sides.
Drain on a paper napkin to remove the excess oil.

Dish them out and serve hot with kasundi, or mustard sauce/tomato chutney, mint coriander chutney and salad on the side.

If you haven’t tried beetroot tilkis then you should try them for yourself as well as for family. These are so delicious and make for a nice snack for any season.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page.

You can now also follow me on Pinterest and Instagram.

Regards

 

 

5.0 from 1 reviews
Cheesy Beetroot tikkis
Author: 
Recipe type: Appetizers
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 tikkis
 
Vegetable beetroot tikki/chop is a popular street food from Kolkata.it is an ideal evening snack which can also be extended as a party starter or appetizer. These are very addictive and I am sure no one can eat just one.
Ingredients
  • Beetroots  2
  • Carrot 2
  • Boiled and mashed potatoes 2
  • Peanuts ¼ cup
  • Green chilies, finely chopped 2
  • Ginger, grated 1 tsp
  • Raisins 2 tbsp
  • Chopped fresh coriander  handful
  • Bengali style Bhaja masala 1.5 tsp
  • Bread crumbs ¼ cup + for coating
  • Cornflour 2 to 3 tbsp
  • Salt – as per  your taste
  • Mango powder / Chaat Masala 1 tbsp
  • Cheese slice pieces as required
  • Oil for frying vegetables mix
  • For Bengali style Bhaja masala/ spice mix :
  • 2 tsp Coriander seeds
  • 2 whole Dried red chilies
  • 2 tsp Cumin seeds
  • 1 tspFennel seeds
  • 2 to 3 Cardamom pods
  • 3 Cloves
  • 5 Black peppercorns
  • 1 Cinnamon stick
  • 1 Bay leaf
Instructions
  1. Heat 2 tbsp oil in a wide pan and add the peanuts and roast on low flame till they turn golden in colour and then remove from the pan and keep aside.
  2. Now dry roast the ingredients mentioned under the Bhaja masala/ spice mix and grind them to a fine powder.
  3. Keep aside for later use.
  4. Heat some oil in a pan.
  5. Once the oil is hot enough, add the grated ginger and saute till its raw flavor is gone.
  6. Now add green chilies in the same pan then add the grated beets and carrots.
  7. Stir fry the beet and carrot for a minute and then cover with a lid and cook on low heat till they become soft.
  8. Add raisins in the mixture and take out the mixture and spread in a plate to cool down completely.
  9. When it cool down then add the grated potato all the remaining spices ,roasted peanuts and  bread crumbs and mix well.
  10. Mix in salt, mango powder /chaat masala.
  11. Once the veggies are cooled, mix in the bread crumbs along with chopped coriander to form a dough like mixture.
  12. Grease your hands with some oil and pinch out equal sized portions. Shape them in oval or round or the way you like.
  13. Then stuff some pieces of cheese slice into tikkis. This is purely optional and you may omit this step if you are not a fan of cheese.
  14. To make slurry, mix the cornflour with some water and salt to make a thin slurry.
  15. Dip the tikkis in the slurry and then coat with bread crumbs. Refrigerate it for about an hour or so.
  16. Heat oil in a kadai for frying. Deep fry these in moderately hot oil till golden and crisp from both the sides.
  17. Drain on a paper napkin to remove the excess oil.
  18. Dish them out and serve hot with kasundi, or mustard sauce/tomato chutney, mint coriander chutney and salad on the side.
  19. If you haven’t tried beetroot tilkis then you should try them for yourself as well as for family. These are so delicious and make for a nice snack for any season

Alsi/Flaxseed ki pinni

What is Flaxseeds/Alsi :

Do you recognise this grain?

 

Grown since the beginning of civilization, flax seeds are one of the oldest crops. Flaxseeds are brown in colour and come with a hard, crunchy covering. These nutty delights come packed with a bevy of health benefits.

Flaxseeds have been consumed for at least 6,000 years, making them one of the world’s first cultivated superfoods. These shiny, nutty seeds have an earthy aroma and a host of health benefiting properties.

I very well remember when as a child my mother used to give it to us to eat, I used to run away, I mean who eats Alsi, was the look.

Why it is called Superfood :

 

Flax seeds are emerging as a “super food” as more scientific research points to their health benefits. Flaxseeds have recently gained a lot of popularity as a vegetarian source of omega 3 fatty acids.

There’s a reason that flax seeds have made it to the mainstream market. These tiny, flattened, bronze-colored seeds are brimming with nutritional goodness, and are more versatile then you may realize.

Flaxseeds contain anti-inflammatory omega-3 fatty acids (although not the same type that fish, such as salmon, do) along with antioxidants. This reduces cholesterol, it’s fibreous,  & great energy source.

What ingridients to be used to make flaxseed pinnis/Ladoos :

 

This is a very short and quick recipe which needs basic ingridients. First and foremost Flaxseeds, Whole wheat flour, clarified butter/ghee, sugar/jaggery, some dry fruits, cardamom powder and Tragaca Gum Herb (Gond Katira).

Prep time: 10 mins

Cook time: 30 mins

Serves: 12

Ingridients required :

Flax seeds/ Alsi – 1/2  cup

Wheat flour – 1 cup

Jaggery / Brown Sugar – 4 to 5 tbsp

Ghee – ¾ cup

Walnuts – 2 tbsp

Almonds – 2 tbsp

Cashews – 2 tbsp

Edible gum –  50 gms / 2 tbsp

Green cardamom powder – 1 tsp

Dessicated coconut  – 1/2 cup

Pistachio powder – 4 tbsp

Process to make Ladoos/Pinni :

Start with roasting the flax seeds. For this, heat a wok on flame and put the flax seeds to the hot wok. Keep stirring constantly and roast the seeds until they starts spluttering.

Later, transfer the roasted flax seeds on a plate. Once the seeds cool down completely, grind them into coarse powder in mixer grinder.

Now pour 1 tbsp of ghee in the hot wok. When the ghee melts, add wheat flour to it and roast the flour until it becomes light golden brown in colour. Stir constantly to prevent the flour from burning.

As the wheat flour turns fragrant and light brown in colour, transfer it on another plate.

Pour some more ghee in the wok. As the ghee become medium hot, fry some edible gum at a time in it on low flame by stirring frequently until they puffs up completely.

Once the edible gum puffs up nicely, transfer them on a separate plate.
After the edible gum cools down, crush them coarsely with a rolling pin or grind in mixer.

Now add roasted wheat flour, flax seeds powder, edible gum powder, almonds, cashews, walnuts powder back in the wok. Put on the flame again and mix Jaggery / Brown Sugar. Mix nicely.

Add cardamom powder and mix nuts powder and give a gentle stir. In the end add dessicated coconut and mix nicely and put off the flame.

Take this mixture out on plate to stop further cooking as the mixture would be very hot. Let it cool down a bit.

Apply some ghee on hand and bind the mixture into medium size pinni. Ensure that the mixture is warm while binding the pinni or else it will become difficult to bind the pinni after the mixture cools down completely.

Once all the pinnis are ready, roll them in powdered pistachios. Arrange them in a plate.

Put a pistachio piece on the top of all the pinnis while binding them and arrange them on a plate. Flax seeds pinni are ready.

Consume this nutritious and delicious flax seeds pinni one in a day and stay healthy.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page.

You can now also follow me on Pinterest and Instagram.

Regards.

 

 

Alsi/Flaxseed ki pinni
Author: 
Recipe type: Sweets/Mithai
Cuisine: North Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 pinnis
 
These tiny, flattened, bronze-colored flaxseeds are brimming with nutritional goodness, and are more versatile then you may realize. I have always added these in parathas or used in Making mukhwas. So this time for change made ladoos/pinnis out of it. And winter is the best so to consume it. This is a very short and quick recipe to make pinnis, which needs basic ingridients.
Ingredients
  • Flax seeds/ Alsi – ½  cup
  • Wheat flour – 1 cup
  • Jaggery / Brown Sugar – 4 to 5 tbsp
  • Ghee – ¾ cup
  • Walnuts – 2 tbsp
  • Almonds – 2 tbsp
  • Cashews – 2 tbsp
  • Edible gum –  50 gms / 2 tbsp
  • Green cardamom powder – 1 tsp
  • Dessicated coconut  – ½ cup
  • Pistachio powder – 4 tbsp
Instructions
  1. Start with roasting the flax seeds.
  2. For this, heat a wok on flame and put the flax seeds to the hot wok. Keep stirring constantly and roast the seeds until they starts spluttering.
  3. Later, transfer the roasted flax seeds on a plate.
  4. Once the seeds cool down completely, grind them into coarse powder in mixer grinder.
  5. Now pour 1 tbsp of ghee in the hot wok.
  6. When the ghee melts, add wheat flour to it and roast the flour until it becomes light golden brown in colour.
  7. Stir constantly to prevent the flour from burning.
  8. As the wheat flour turns fragrant and light brown in colour, transfer it on another plate.
  9. Pour some more ghee in the wok.
  10. As the ghee become medium hot, fry some edible gum at a time in it on low flame by stirring frequently until they puffs up completely.
  11. Once the edible gum puffs up nicely, transfer them on a separate plate.
  12. After the edible gum cools down, crush them coarsely with a rolling pin or grind in mixer.
  13. Now add roasted wheat flour, flax seeds powder, edible gum powder, almonds, cashews, walnuts powder back in the wok.
  14. Put on the flame again and mix Jaggery / Brown Sugar. Mix nicely.
  15. Add cardamom powder and mix nuts powder and give a gentle stir. In the end add dessicated coconut and mix nicely and put off the flame.
  16. Take this mixture out on plate to stop further cooking as the mixture would be very hot. Let it cool down a bit.
  17. Apply some ghee on hand and bind the mixture into medium size pinni.
  18. Ensure that the mixture is warm while binding the pinni or else it will become difficult to bind the pinni after the mixture cools down completely.
  19. Once all the pinnis are ready, roll them in powdered pistachios. Arrange them in a plate.
  20. Put a pistachio piece on the top of all the pinnis while binding them and arrange them on a plate. Flax seeds pinni are ready.
  21. Consume this nutritious and delicious flax seeds pinni one in a day and stay healthy.

Stylish Samosa

Stylish Samosa
Author: 
Recipe type: Snacks
Cuisine: North Indian
Serves: 5
 
"The samosa offers you the ultimate tongue seduction." The tantalising taste emanates from the triangular golden-fried pastry, filled with spiced mash potato and vegetables, or ground minced meats. Although we think of the samosa as native to South Asia, it is Central Asian and Middle Eastern in origin. Arab cook books from between the 10th and 13th centuries refer to pastries as ‘sambusak’. It is believed that in Central Asian communities, people would make and eat samosas due to their convenience, especially when travelling. Small mince-filled triangles were easy to make around the campfire during night halts, to be packed into saddlebags as snacks for the next day’s journey. The samosa was introduced to South Asia during the Muslim Delhi Sultanate when cooks from the Middle East and Central Asia came to work for in the kitchens of the Sultan. After its arrival in India, the samosa was adapted as a vegetarian dish in Uttar Pradesh. Centuries later, the samosa is one of the most popular vegetarian snacks in India. In North India, the pastry is prepared from maida flour and houses fillings such as a mixture of mashed boiled potato, green peas, onion, green chilli and spices. Meat samosas are also common in North India and Pakistan, with minced beef, lamb, and chicken being the most popular fillings. Paneer is another popular filling in northern India. Samosas are served hot, and usually eaten a fresh chutney such as mint, carrot, or tamarind. In Punjabi households, ‘dhabas’, and street stalls, samosa is served with a chick pea curry called ‘channa’. Another popular variation in Indian street food is the Samosa Chaat. The samosa is topped with yoghurt, tamarind chutney, finely chopped onions, and masala. The contrasting flavours, textures and temperatures is sensational. Street food gastronomes, particularly in Mumbai and Maharashtra, are familiar with the Samosa Paav. This is a samosa served in a fresh bun or bap, and it is like an Indian samosa burger. Another innovation, particularly in the west, is to make the samosa healthier by baking it instead of frying it, and packing it full of fresh vegetables. The Indian community has taken the samosa to the west, where it is widely available. It is served as a starter in Indian restaurants. It is sold in traditional Indian sweet shops, either ready to eat, or to cook at home. Indian families and cooking enthusiasts have for years enjoyed the indulgence of home-made samosas. The samosa has become so mainstream that it is now sold in the big chain supermarkets. It is available as ready meal, as a ready-to-eat snack in the deli section, and as a frozen food item. There are a number of varieties in India itself, all of them served with chutneys. According to samosa aficionados, a samosa is deemed perfect when crispy-crunch of the lightly golden casing contrasts beautifully with soft texture and spicy taste of the filling. The most popular and common filling is made of boiled potatoes, green peas, onions, green chilles, ginger and spices. From college canteens to railway platforms and yes, airport lounges to food courts too, the samosa is omnipresent. A bunch of IITians have even dished out a social app called Samosa that aims to makes chatting fun. The Samosa app shares punchlines, proverbs, corny love messages, witty responses, funny expressions and song clips from popular movies. Asked what inspired them to choose this name, the founders answered, The samosa is undoubtedly the brightest star in the constellation of Indian street food. When you bite into a gorgeous, golden samosa, what you taste is the story of India itself – a melting pot of cultures, cuisines and cooking traditions. Now that you know the fascinating history of this delightful dish, don’t forget to try making it at home. Here are the recipes for the best samosas – regular and with a twist. After all, this snack certainly needs no special occasion to be served on to your plates!
Ingredients
  • For the dough: Maida/plain flour - 1 cup
  • Oil/Ghee for moyan 2 teaspoon
  • Salt to taste
  • Warm Water for kneading
  • Stuffing ingredients:-
  • Medium sized boiled potato(roughly chopped) 2
  • Frozen peas or fresh peas, boiled ¼ cup
  • Fennel Seeds 1/2 teaspoon
  • Coriander seeds crushed ½ teaspoon
  • Cumin seeds ½ teaspoon
  • Pinch of Hing
  • Green Chilli +Ginger paste 1 teaspoon
  • Coriander powder 1+1/2 tsp
  • Red Chilli powder 1 teaspoon
  • Haldi powder ½ teaspoon
  • Garam Masala 1/2 teaspoon
  • Aamchoor/dry Mango Powder 1 tablespoon
  • Salt to taste
  • Bread Slices 5
  • Oil 2 teaspoon
Instructions
  1. How to make Stylish Samosa
  2. Add 2 teaspoon ghee into 1 cup flour
  3. Add salt to taste
  4. Knead into a stiff dough using some lukewarm Water, keep aside for 15 minutes
  5. Into 2 teaspoon hot oil, add ½ teaspoon Fennel seeds
  6. Add ½ teaspoon crushed Coriander seeds, ½ teaspoon Cumin seeds, 1 teaspoon green Chilli- ginger paste
  7. Add ¼ cup boiled green Peas and 1.5 teaspoon coriander Powder
  8. Add a pinch of asafoetida and ½ teaspoon garam masala
  9. Add 1 teaspoon red chilli and ½ teaspoon Turmeric
  10. Add 2 boiled potatoes and Saute for 5 minutes
  11. Add 1 tablespoon dry mango Powder and salt to taste, Cook for a minute and take off Heat
  12. Mash lightly and cool, adjust Seasoning
  13. Cut 5 slices of bread into Circles
  14. Divide the ready dough into 5 small balls and roll into Thick pooris that are bigger Than the bread rounds
  15. Put potato masala on top of the bread rounds
  16. Apply a little water on the edge and place an upturned bread disc in the centre
  17. Fold and press the edges over The bread, deep fry till Golden brown and crisp

 

Banana, bread, Chocolate chips and butter Pudding

Christmas : Time to indulge

Here comes the Christmas. There’s happiness in the air and all you want to do is stop worrying about everthing and dive into some really sweet, really tasty boozy cake. Or you stuff your mouth with the crispiest of cookies out there. Or you can bake something really nice, warm and comforting.

While getting all the goodies from outside is okay, it is a different experience altogether to create Christmas desserts from scratch. Don’t worry if you don’t want to spend much time or energy in baking these delights. Here comes one of the easiest desserts you can whip up in no time.

About Banana,chocolate chip bread pudding :

Banana, chocolate chip- bread pudding is an easy, delicious dessert that makes any occasion more special! Indulgent is the one word (and possibly the only) that comes to mind when describing this dessert. Custardy bread, walnuts, and bananas combine to make this one very decent over-the-top offering.

While getting all the goodies from outside is okay, it is a different experience altogether to create Christmas desserts from scratch. Don’t worry if you don’t want to spend much time or energy in baking these delights.

It’s moist and flavorful, with a substantial yet ooey- gooey texture the way you would want a chocolate chip bread pudding to be. The warm pudding along with the walnuts, Chocolate chips and the addition of Rum makes this a personal favourite.

This is my ultimate new twist on that classic British pudding that everyone loves. I’ve added a  layer of walnuts and chocolate chips, and with the addition of rum, this is definitely my new guilty pleasure.

it basically has all our favourite things in it bananas, walnuts and chocolate. I was inspired by a recipe whilst reading a Jamie Oliver Cook book and here is my version.

Why you should make this :

Make this recipe for a romantic dinner at home or for a group of friends for your next gathering. It’s sure to be a hit, and a fun change from your standard dessert.

Enjoy!

 

Prep Time :10 mins

Cook Time : 60 mins

Serves : 4

Ingredients to make Banana, bread, Chocolate chips and butter Pudding

 

12 Bread slices , white or brown or mix of both

75 grams Butter (unsalted), softened

100 grams caster Sugar

2 teaspoons vanilla essence

5 whole Eggs

150 ml fresh Cream

150 ml milk

5 to 6 Ripe Banana , sliced

50 grams Walnuts chopped roughly

Chocolate chips 50 grams

100 ml Rum

1/4 cup Butter , softened, for Buttering the bread and greasing the baking dish

How to make Banana, bread, Chocolate chips and butter Pudding

 

Add in the 75 grams of softened butter, 100 grams of castor sugar in a bowl. Crack in the 5 eggs and add large teaspoon of vanilla essence.

Beat using a hand blender or a whisk or a spatula until fluffy and well combined. Continue to beat and pour in the milk and the cream and beat until just combined.

Keep this custard mixture aside.

Butter the bread slices and cut each slice into 2 triangles.

Grease the baking tray with butter.

Layer the bread slices with the buttered side up on the baking dish.

Next layer the bread slices with the chopped bananas, then walnuts and then the chocolate chips.

 

Make one more layer with the slices using the similar process as above.

Drizzle over the Rum and triangles of buttered bread then finally pour in the custard mixture until you see it reaching the top layer.

Leave to stand for around 20 minutes before you can place it to bake in the oven.

preheat the oven to 180 C for 10 minutes.

After 20 minutes, place the pudding in the preheated oven and bake for about 45 minutes or until set around the edges but still wobbly in the middle.

Once done remove from the oven and allow it rest for 10 minutes before serving.

Serve warm.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Please give a thumbs up to my Facebook Page. You can now also follow me on Pinterest and Instagram.

Happy cooking!

 

Banana, bread, Chocolate chips and butter Pudding
Author: 
Recipe type: Desserts
Cuisine: American
Serves: 4
 
The warm pudding along with the walnuts, Chocolate chips and the addition of Rum makes this a personal favourite.
Ingredients
  • 12 Bread slices , white or brown or mix of both
  • 75 grams Butter (unsalted), softened
  • 100 grams caster Sugar
  • 2 teaspoons vanilla essence
  • 5 whole Eggs
  • 150 ml fresh Cream
  • 150 ml milk
  • 5 to 6 Ripe Banana , sliced
  • 50 grams Walnuts chopped roughly
  • Chocolate chips 50 grams
  • 100 ml Rum
  • ¼ cup Butter, softened, for Buttering the bread and greasing the baking dish
Instructions
  1. Add in the 75 grams of softened butter, 100 grams of castor sugar in a bowl.
  2. crack in the 5 eggs and add large teaspoon of vanilla essence.
  3. Beat using a hand blender or a whisk or a spatula until fluffy and well combined.
  4. Continue to beat and pour in the milk and the cream and beat until just combined.
  5. Keep this custard mixture aside.
  6. Butter the bread slices and cut each slice into 2 triangles.
  7. Grease the baking tray with butter.
  8. Layer the bread slices with the buttered side up on the baking dish.
  9. Next layer the bread slices with the chopped bananas, then walnuts and then the chocolate chips.
  10. Make one more layer with the slices using the similar process as above.
  11. Drizzle over the Rum and triangles of buttered bread then finally pour in the custard mixture until you see it reaching the top layer.
  12. Leave to stand for around 20 minutes before you can place it to bake in the oven.
  13. preheat the oven to 180 C for 10 minutes.
  14. After 20 minutes, place the pudding in the preheated oven and bake for about 45 minutes or until set around the edges but still wobbly in the middle.
  15. Once done remove from the oven and allow it rest for 10 minutes before serving.
  16. Serve warm

Honey Semifreddo with Lemon Crumb and Honey Lemon Caramel

What is Semifreddo

If you’ve never had a semifreddo, it translates as “semi frozen” or “semi cold” in Italian. It is basically a mousse-like dessert made from combining a custard with whipped cream, and then freezing until firm.

Semifreddo is an Italian semi frozen dessert. It’s similar to ice cream, yet the glories lie in how it is not. No ice cream machine needed to make this yummy dessert.

Meaning“half cold” in Italian, semifreddo maintains a soft, velvety texture, even right out of the freezer. Because it contains so much sugar and air, it will never freeze into a hard, dense block the way ice cream does. And since you don’t need an ice cream maker or any other special equipment to make it, it’s easy to whip one up whenever the craving strikes.

There are certainly no shortage of recipes for semifreddo out there. But I settled on adapting the honey semifreddo with lemon crumb from the TV show Master chef Australia.

The thing that intrigued me most about this recipe was first that it was no-cook. And while it is just a tad bit labor intensive, by no means is it difficult.

So here is step-by-step guide to making this lush, creamy frozen Italian dessert. This elegant dessert is easy to slice straight from the freezer.

Prep Time  10 min

Cook Time  60 min

Serves  2 people

Ingredients for Honey Semifreddo :

For making honey semifredo

1 egg white

4 yolks

1/3 cup honey

1/2 cup Caster sugar

1 cup Cream

For making lemon crumb :

60 gm butter

Juice of 1/2 a lemon

Zest of 1/2 a lemon

50 g caster sugar

80 gm flour

For making Candied Lemon:

1 cup caster sugar

Rind of 1/2 a lemon, cut into thin strips

For making Honey Lemon Caramel:

1/2 cup Honey

1/4 Cup Cream

Slivered almonds for garnish

Juice of 1/2 a lemon

Salt, to taste

How to cook Honey Semifreddo :

For the Honey Semifreddo, place eggwhite, yolks and caster sugar into a bowl.

Bring a pot of water to a simmer. Place it over a saucepan with simmering water make sure the bottom of the bowl does not touch the water.

 

Whisk until pale and thickened, about 6 minutes.

Remove from heat and gently fold in honey until fully incorporated.

Meanwhile, whip cream to stiff peaks. Fold the honey egg mixture into the whipped cream.

Line a loaf pan with cling wrap and make sure allowing at least 3 inches of overhang on the long sides.

prepared loaf pan or hemisphere moulds.

Cling wrap it from top and sides too. Set aside in freezer for 6 hours or overnight or until set.

For the lemon crumb :

Line a baking tray with baking paper.

Preheat oven on 180 degrees for 10 minutes.

Place all ingredients into a bowl. Knead well until mixture has just come together like dough.

Roll it thin with pin using baking paper. Place this onto tray and bake until golden, about 10-12 minutes.

Remove from oven and set aside to cool completely.

Once cooled, break up biscuit and blitz in a food processor to  to a coarse crumb.

Transfer again to baking tray and bake until lightly golden, about 8 minutes.

Set aside.

For candied lemon peels :

combine sugar with 1 cup of water in a small saucepan.

Heat until sugar has dissolved. Add lemon rind and cook for 15 minutes.

Remove lemon strips and set aside on a tray lined with baking paper.

For honey lemon caramel :

Combine all ingredients in a small saucepan over medium heat.

Stir until brown, about 12 minutes.

To serve :

Unmould semifreddo on the plate by pulling cling wrap.

Drizzle some more honey in criss cross method.

Sprinkle lemon crumb over it. Drizzle honey lemon caramel over it.

Garnish with slivered almonds.

Top with a pieces of Candied Lemon.

Serve chilled.

If you love the recipes, do share it with your friends and family. Also, like us on facebook & Instagram. Pin us on Pinterest, we would love to hear from you. Do leave your comments below

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

Sharing your feedback always makes me happy and motivated me to create more such content.

Regards.

 

Honey Semifreddo with Lemon Crumb and Honey Lemon Caramel
Author: 
Recipe type: Desserts
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Semifreddo is Italian semi frozen dessert. It's similar to the ice cream. It is basically a mousse-like dessert made from combining a custard with whipped cream, and then freezing until firm.
Ingredients
  • For making honey semifredo
  • 1 egg white
  • 4 yolks
  • ⅓ cup honey
  • ½ cup Caster sugar
  • 1 cup Cream
  • For making lemon crumb :
  • 60 gm butter
  • Juice of ½ a lemon
  • Zest of ½ a lemon
  • 50 g caster sugar
  • 80 gm flour
  • For making Candied Lemon:
  • 1 cup caster sugar
  • Rind of ½ a lemon, cut into thin strips
  • For making Honey Lemon Caramel:
  • ½ cup Honey
  • ¼ Cup Cream
  • Slivered almonds for garnish
  • Juice of ½ a lemon
  • Salt, to taste
Instructions
  1. How to cook Honey Semifreddo :
  2. For the Honey Semifreddo, place eggwhite, yolks and caster sugar into a bowl.
  3. Bring a pot of water to a simmer. Place it over a saucepan with simmering water make sure the bottom of the bowl does not touch the water.
  4. Whisk until pale and thickened, about 6 minutes.
  5. Remove from heat and gently fold in honey until fully incorporated.
  6. Meanwhile, whip cream to stiff peaks. Fold the honey egg mixture into the whipped cream.
  7. Line a loaf pan with cling wrap and make sure allowing at least 3 inches of overhang on the long sides.
  8. prepared loaf pan or hemisphere moulds.
  9. Cling wrap it from top and sides too. Set aside in freezer for 6 hours or overnight or until set.
  10. For the lemon crumb :
  11. Line a baking tray with baking paper.
  12. Preheat oven on 180 degrees for 10 minutes.
  13. Place all ingredients into a bowl. Knead well until mixture has just come together like dough.
  14. Roll it thin with pin using baking paper. Place this onto tray and bake until golden, about 10-12 minutes.
  15. Remove from oven and set aside to cool completely.
  16. to a coarse crumb.
  17. Transfer again to baking tray and bake until lightly golden, about 8 minutes.
  18. Set aside.
  19. For candied lemon peels :
  20. combine sugar with 1 cup of water in a small saucepan.
  21. Heat until sugar has dissolved. Add lemon rind and cook for 15 minutes.
  22. Remove lemon strips and set aside on a tray lined with baking paper.
  23. For honey lemon caramel :
  24. Combine all ingredients in a small saucepan over medium heat.
  25. Stir until brown, about 12 minutes.
  26. To serve :
  27. Unmould semifreddo on the plate by pulling cling wrap.
  28. Drizzle some more honey in criss cross method.
  29. Sprinkle lemon crumb over it. Drizzle honey lemon caramel over it.
  30. Garnish with slivered almonds.
  31. Top with a pieces of Candied Lemon.
  32. Serve chilled

Leftover Onion Peel Tea

Something that we throw away every time we cook onions, the onion skins, actually have great value. It has some magical healing powers as they are exceptionally rich source of plant compounds called flavonoids, especially the powerful antioxidant and anti-inflammatory compound, quercetin.

Onions and garlic are possibly the most widely used vegetables in all world cuisines. But most of us throw away their outer skins and peels. That papery covering may seem like just throw-away packaging, but you’ll be surprised to learn they are actually nutrient dense and have a several household uses as well.

Although the skin is not edible, the benefits can be reaped by adding it to stock. To extract quercetin and other beneficial plant compounds that onions skins might contain, toss a whole onion or two, scales and all, into the pot next time you make soup, put a stew into the crock pot, or cook rice.

This is a great way of getting a little more out of your onions, rather than wasting the skin.
  • Prep Time :  5 mins
  • Cook Time : 10 mins
  • Serves : 1

 

Ingredients to make Onion Peel Tea

 

  • Onion skins and outermost layer of 2 big Onions
  • Green Tea sachet 1
  • Hot Water 1 cup
  • Honey 1 spoon
  • Lemon juice 1 tsp
  • Mint leaves a few

 

 

Method to make leftover Onion peel tea :

Peel the onions, keep the outer most layer along with peels. Wash well.
In a glass jar, put in the onion peels. To this add green tea sachet.
Pour 1 cup of hot water, cover and let it steep for 10 minutes.
Strain the liquid. Add 1 tsp honey. Mix well.
Add 1 tsp lemon juice and some mint leaves.

Thank you for stopping by my blog, I hope you liked the recipe.

Please do share your valuable feedbacks, I love to hear from you all. Happy cooking!

Video recipe here ⬇️⬇️

 

Leftover Onion Peel Tea
Author: 
Recipe type: Healing Tea
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Onion skins and outermost layer of 2 big Onions
  • Green Tea sachet 1
  • Hot Water 1 cup
  • Honey 1 spoon
  • Lemon juice 1 tsp
  • Mint leaves a few
Instructions
  1. Peel the onions, keep the outer most layer along with peels. Wash well.
  2. In a glass jar, put in the onion peels. To this add green tea sachet.
  3. Pour 1 cup of hot water, cover and let it steep for 10 minutes.
  4. Strain the liquid. Add 1 tsp honey. Mix well.
  5. Add 1 tsp lemon juice and some mint leaves

Sprouted Ragi & Chicken Cutlets

 

Ragi is a wonderful ingredient that was lost as the popularity of wheat and rice grew. One of the forgotten ancient millets, ragi is slowly resurfacing as the latest desi superfood. A rich source of calcium, protein and iron, these deep red pearls definitely deserve some more acknowledgement.

It is gluten free, cheap and easily accessible making it a great option for anyone.

I try to include the good millets more in to my family’s diet and the other ‘not so good’ ones a little less. I became familiar with this wonderful grain here in Mumbai, as in Maharashtra it’s used on regular basis as this is  easily available here.

Ragi is highly nutritious with calcium, iron, vitamin C and many more micronutrients. Sprouted ragi is super food with all nutrients.

Ragi is immensely versatile. From breads to bakes, ragi flour complements almost every recipe. Now that you have enough reasons to embrace ragi, we bring you our small collection of recipes that present this humble millet in a whole new avatar.

Ragi wholewheat eggless cake

Ragi ladoos

Ragi Almond cooler

Sprouted ragi chicken cutlets caught my attention as I saw this recipe on a cookery show, and as earlier I mentioned that it’s my favourite millet.

To make ragi sprouts at home :

first soak the ragi seeds in sufficient water for an overnight or 6-8 hours. If you enjoy a warmer climate, soaking time can be shorter but if on the colder side, you  need to soak for more time.

After soaking time, drain all the ragi seeds and spread them evenly on a wet cloth on a corner of your house that is warm.

Remember that the cloth should not be too wet till dripping, nor be too dry. Remember that sprouting depends on the constant and warmer temperature. If the weather is cold, you can keep this set up in microwave by preheating & then put the light on and keep the micro oven door ajar.

If using OTG, Preheat oven to 120 degree C for 3 minutes. Switch off. And keep the bundled cloth within and close the oven. After sprouting time, you can see the small sprouts will have emerged. If you want longer sprouts then keep it in container for 1 more day.

You can use these ragi sprouts in cutlets, or dry them under shade on a sunny day for an hour or two and dry grind to use in recipes which call for ragi flour.

Its a known fact that sprouting improvises the benefits of grains and I do the same as and when time permits. If you have never tried to sprout them, then you should.

This recipe of cutlets is a great snack option for kids as otherwise they dislike the taste and colour of Ragi. By pairing it with chicken and other vegetables it tastes yummy. So come join me in making these delicious cutlest.

 

Prep time  :20 Mins
Cooking time :10 Mins
Serves 8 Persons

Ingridinets required :

Sprouted Ragi 1/3 Cup
Mince chicken 250 gms
Potatoes 1/2 cup, boiled
Carrots 1/2 cup, boiled
Oats 3/4 to 1 cup
Onion 1 medium, chopped
Garlic paste 1 teaspoon
Ginger paste 1/2 teaspoon
Green chilies 2, chopped
Garam masala powder 1/2 teaspoon
Roasted cumin powder 1/2 teaspoon
Black pepper 1 teaspoon
Coriander leaves 1/3 cup,  finely chopped
Salt to taste
Oil to baste cutlets
Mint coriander chutney to serve with

Process to make ragi cutlets :

To sprout Ragi grain, soak it in water for 8 hours. Drain the water and tie it in cotton cloth and keep covered in warm place for a day. Ragi sprouts are ready.

Partially cook the mince chicken in water with some salt. cool it and add pepper powder.

 

Coarsely grind the sprouted ragi.

Mash the boiled potatoes and carrots, add the ground ragi and chicken.

Add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.

Combine everything well, add more oats if the mixture feels bit moist. Give shape to the cutlets and place them on a a grill pan/non stick pan/tawa.

Cook it on medium to low flame. Baste with oil. Flip cutlets on another side in between. Cook till they turn crispy on both sides.

Enjoy the hot and crispy sprouted ragi chicken cutlets with mint coriander chutney.

 

Notes :
You can use gram flour/besan instead of oats

Oats are used to soak up the moisture, so use it as required.

These cutlets can be baked or air fried also. Bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.

If you love our recipes, do share it with your friends and family. Also, like us on facebook and Instagram. Pin us on Pinterest, we would love to hear from you do leave your comments below

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

Sharing your feedback always makes me happy and motivated me to create more such content.

Regards.

 

 

4.0 from 1 reviews
Sprouted Ragi & Chicken Cutlets
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 cutlets
 
Ingredients
  • Sprouted Ragi ⅓ Cup
  • Mince chicken 250 gms
  • Potatoes ½ cup, boiled
  • Carrots ½ cup, boiled
  • Oats ¾ to 1 cup
  • Onion 1 medium, chopped
  • Garlic paste 1 teaspoon
  • Ginger paste ½ teaspoon
  • Green chilies 2, chopped
  • Garam masala powder ½ teaspoon
  • Roasted cumin powder ½ teaspoon
  • Black pepper 1 teaspoon
  • Coriander leaves ⅓ cup, finely chopped
  • Salt to taste
  • Oil to baste cutlets
  • Mint coriander chutney to serve with
Instructions
  1. To sprout Ragi grain, soak it in water for 8 hours. Drain the water and tie it in cotton cloth and keep covered in warm place for a day. Ragi sprouts are ready.
  2. Partially cook the mince chicken in water with some salt. cool it and add pepper powder.
  3. Coarsely grind the sprouted ragi.  Mash the boiled potatoes and carrots, add the ground ragi and chicken, add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.
  4. Combine everything well, add more oats if the mixture feels bit moist. Give shape to the cutlets and place them on a a grill pan/non stick pan/tawa.
  5. Cook it on medium to low flame. Baste with oil. Flip cutlets on another side in between. Cook till they turn crispy on both sides.
  6. Enjoy the hot and crispy sprouted ragi chicken cutlet with mint coriander chutney.
  7. Notes :
  8. You can use gram flour/besan instead of oats
  9. Oats are used to soak up the moisture, so use it as required.
  10. These cutlets can be baked or air fried also. Bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.

Vada Pav Fondue

What is Vada pav :

Vada Pav, or Wada Pao, don’t need any introduction. This is a famous dish native to the Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more Chutneys and a green chilli. It originated as cheap street food in Mumbai, but is now served in food stalls and restaurants across India. It is also called Mumbai Burger in keeping with its origins and its resemblance in physical form to a burger.

Vada Pav and Mumbai are synonymous. Every Mumbaikar is so fond of this crispy, flavourful everyday burger. A quick & filler and pocket friendly vada pav and a steaming hot cup of chai or coffee, is all you need to start a busy and hectic day.

This inexpensive snack Vada pav is another love of Mumbaiites after pav bhaji.

What is Fondue :

Originally, the word “fondue” was used only to designate Swiss cheese fondue. But in the last few years, “fondue” means any meal featuring a pot filled with hot liquid into which you dip food with a long fork. Chocolate fondue, Chinese fondue,  pav bhaji fondue etc and possibilities are endless.

Dipping items in a pot of gooey, warm, melted cheese or chocolate can be a fun experience, and many restaurants have capitalized on to this trend.  Common dippers for cheese fondue include cubes of bread, apple slices, and raw vegetables. With chocolate fondue, you’re probably familiar with typical dippers such as strawberries, marshmallows, and pretzels.

What is Vada pav fondue :

The first reaction you will have to the Vadapav fondue is, this can’t be right! But if you are as curious as us, you will want to know how this tastes and , to a surprise, it’s perfect! Mini soft buttered pavs stuffed with spicy potato filling and the fondue pot had a creamy, cheesy, perfectly spiced, bottom heated dip. So so good!

But if you want to take your fondue experience up a notch, making it way more interesting and creative, you got to be little experimental. The idea of making Vada pav fondue first came to my mind as my dear friend Asha once mentioned that she happened to savour this awesome dish in one of the restaurants here in Mumbai. And this was playing on my mind since long.

The cooler weather has arrived, and with it comes the desire to make warm and comforting meals. It’s the perfect occasion for friends and family, to gather around a good fondue. So I decided to try my hands on Vada pav fondue this time as my children love to eat  something different all the time.

So let’s get started.

Ingridients needed to make  Vada masala :

 

Oil – 2 Tbsp
Mustard Seeds – 1 Tsp
Curry Leaves – 3 Tbsp
Whole coriander seeds 1 tsp
Garlic Cloves Peeled – 3
Ginger – 1 Inch
Green Chilies – 3
Turmeric – 1/4 Tsp
Potatoes, Boiled, Peeled & Mashed – 2 Cup
Salt To Taste
Coriander Leaves, Chopped – 1 Tbsp

To make fondue sauce :

1 tbsp oil
1 tbsp butter
1 tbsp Besan atta/gram flour
2 Green chillies
1 tbsp chopped Spring onion
1 cup milk
1 cup grated mix cheese (mozzrella and processed cheese)
fresh coriander leaves
Salt to taste

Vada masala cooking

instructions :

Heat 2 Tbsp oil in a wide pan over medium flame.
Once hot add in mustard seeds and let them splutter for few seconds. Add whole coriander seeds. Add in the curry leaves and sauté for 30 seconds.

Then add Ginger garlic & green chili paste and sauté for 2 minutes on medium heat.
Add turmeric powder and saute for another minute.

Then add in the mashed potatoes, red chilli poweder & salt to taste and mix well.

Cook for 2 more minutes. Add chopped fresh coriander leaves & lemon juice in the end.
Remove from heat and let the potato mixture cool completely.

To make Fondue sauce :

In a pan put 1 tbsp oil and 1 tbsp butter.
Next add 1 tbsp Besan atta/gram flour and
Bhuno it on slow flame so there is no colour change.
Bhuno it till nice aroma comes out from besan.


Add Green chill and 1 tbsp chopped Spring onions.

Next add 1 cup milk to make fondue sauce. Use whisker so that no lumps remain and sauce should be silky smooth.
Add chopped fresh coriander leaves.

Next add 1 cup grated mix cheese (mozzrella and processed cheese)
Season it with Salt.

Cheesy Fondue sauce is ready. Garnish with garlic chutney.

 

To assemble Vada pav fondue :

Slice open a soft and fluffy pav. Fill in Vada masala inside it. Sprinkle some Dry Garlic chutney over it.

Make vertical and horizontal cuts and from each pav make 6 pieces.

Saute all pieces in butter (this is optional, I haven’t)

 

Dunk masala pav pieces into hot cheesy Fondue and enjoy.

Notes :

Keep the temperature low under a fondue sauce, cheese doesn’t need high heat to melt.

Tossing the shredded cheese with flour (or even cornstarch) is another step that helps keep the melting cheese silky smooth and dippable.

If the fondue becomes too thick, stir in a little more milk to adjust the consistency.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all. Please like and follow us on Facebook, Pinterest and Instagram.

Happy cooking!

 

5.0 from 10 reviews
Vada Pav Fondue
Author: 
Recipe type: Snack
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Oil – 2 Tbsp
  • Mustard Seeds – 1 Tsp
  • Curry Leaves – 3 Tbsp
  • Whole coriander seeds 1 tsp
  • Garlic Cloves Peeled – 3
  • Ginger – 1 Inch
  • Green Chilies – 3
  • Turmeric – ¼ Tsp
  • Potatoes, Boiled, Peeled & Mashed – 2 Cups
  • Salt To Taste
  • Coriander Leaves, Chopped – 1 Tbsp
  • To make fondue sauce :
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tbsp Besan atta/gram flour
  • 2 Green chillies
  • 1 tbsp chopped Spring onion
  • 1 cup milk
  • 1 cup grated mix cheese (mozzrella and processed cheese)
  • fresh coriander leaves
  • Salt to taste
Instructions
  1. Heat 2 Tbsp oil in a wide pan over medium flame.
  2. Once hot add in mustard seeds and let them splutter for few seconds. Add whole coriander seeds. Add in the curry leaves and sauté for 30 seconds.
  3. Then add Ginger garlic & green chili paste and sauté for 2 minutes on medium heat.
  4. Add turmeric powder and saute for another minute.
  5. Then add in the mashed potatoes, red chilli poweder & salt to taste and mix well.
  6. Cook for 2 more minutes. Add chopped fresh coriander leaves & lemon juice in the end.
  7. Remove from heat and let the potato mixture cool completely.
  8. To make Fondue sauce :
  9. In a pan put 1 tbsp oil and 1 tbsp butter.
  10. Next add 1 tbsp Besan atta/gram flour.
  11. Bhuno it on slow flame so there is no colour change.
  12. Bhuno it till nice aroma comes out from besan.
  13. Add Green chill and 1 tbsp chopped Spring onions.
  14. Next add 1 cup milk to make fondue sauce. Use whisker so that no lumps remain and sauce should be silky smooth.
  15. Add chopped fresh coriander leaves.
  16. Next add 1 cup grated mix cheese (mozzrella and processed cheese)
  17. Season it with Salt.
  18. Cheesy Fondue sauce is ready. Garnish with garlic chutney.
  19. To assemble Vada pav fondue :
  20. Slice open a soft and fluffy pav. Fill in Vada masala inside it. Sprinkle some garlic chutney over it.
  21. Make vertical and horizontal cuts and from each pav make 6 pieces.
  22. Saute all pieces in butter (this is optional, I haven't)
  23. Dunk masala pav pieces into hot cheesy Fondue and enjoy.
  24. Notes :
  25. Keep the temp low under a fondue sauce, cheese doesn’t need high heat to melt.
  26. Tossing the shredded cheese with flour (or even cornstarch) is another step that helps keep the melting cheese silky smooth and dippable.
  27. If the fondue becomes too thick, stir in a little more milk to adjust the consistency

Dry Garlic Chutney

its believed vada pav is incomplete without addition of dry garlic chutney.
i keep making vada pav so i prepare garlic chutney and store in a glass container. it stays fresh for weeks together in fridge.

It is an absolute must have for Vada Pavs, and can also be used as a spread for sandwiches, wraps and dosas. Just put this chutney as filling and make amazingly tasty parathas from it.

This chutney can be made in a mixer grinder by grinding it coarsely. But sometimes I like to make it in my mortar pestle. I feel it enhances its taste.

In Marathi it’s known as lasun khobra chutney. Lasun is a Marathi word for garlic and Khobra is a term in Marathi for dry coconut. So this chutney is made of two prime ingredients- garlic and dry coconut. Along with these two ingredients, dry red chilies are added to impart zesty flavor to this chutney. These ingredients along with salt are grounded together into coarse powder.

A powerful combination of pungent garlic and  dried coconut, perked up with a generous dose of dried red chillies, the Dry Garlic Chutney is a flavourful and strong value-add to many snacks and chaats, especially Vada Pav. For a change, you could try sprinkling some on an open sandwich too!

It is generously eaten with vada pav. It goes well with chapatis, bajra and jowar rotis, bread, khichdi, or theplas.  It is a Maharashtrian cuisine dish and it is quite often served with their famous dishes such as zunka bhakar and pithla. So come join me in making delicious chutney.

Ingridients to make dry garlic chutney :

 

Desiccated Coconut – 1/4 Cup
Dried Red Chilies – 5-6 Small
Garlic Cloves, Peeled – 10-12
Salt – To Taste
Process to make Chutney :

Heat a broad non-stick pan over medium heat.
Add coconut and dry roast it till nice aroma comes.
Transfer it in on a plate, and set aside.

In the same pan, add the dried red chilies, and roast them.

Transfer them on a plate, and set aside.
In the same pan, add the garlic cloves and saute for 1 minute.
Transfer them on a plate, and set aside.
Let them cool completely.
Add salt, and grind it to make a coarse chutney.

Cool it and transfer it to glass bottle and keep in the fridge for further use.

Notes :

1) Remember to roast the garlic and other ingredients on low flame else it will burn and taste bitter.

2) Always use dry coconut in this recipe so that we stay away from moisture in Chutney.

3) You can use this chutney to even have with dosas or idlis. but it taste great with indian chaat.

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Dry Garlic Chutney
Author: 
Recipe type: Chutney
Cuisine: Maharashtrian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of dried chillies, the Dry Garlic Chutney is a flavourful and strong value-add to many snacks and chaats, especially Vada Pav. It is an absolute must have for Vada Pavs, and can also be used as a spread for sandwiches, wraps and dosas.
Ingredients
  • Desiccated Coconut – ¼ Cup
  • Dried Red Chilies – 5-6 Small
  • Garlic Cloves, Peeled – 10-12
  • Salt – To Taste
Instructions
  1. Heat a broad non-stick pan over medium heat.
  2. Add coconut and dry roast it till nice aroma comes.
  3. Transfer it in on a plate, and set aside.
  4. In the same pan, add the dried red chilies, and roast them.
  5. Transfer them on a plate, and set aside.
  6. In the same pan, add the garlic cloves and saute for 1 minute.
  7. Transfer them on a plate, and set aside.
  8. Let them cool completely.
  9. Add salt, and grind it to make a coarse chutney.
  10. Cool it and transfer it to glass bottle and keep in the fridge for further use.

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