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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

 

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.

Video recipe here 👇

Kaju Karela (no onion-no garlic)

Kaju karela (no onion & no garlic)

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Due to bitter taste, karela/bitter Gourd is not one of the favourite vegetable of most people. But due to it’s medicinal properties, it’s  very beneficial for diabetics. I never throw even the green skin of karela. Just scrape karela and add salt to scrapping. Leave aside for few minutes. Wash and just fry in little oil.

This recipe of kaju karela, a unique sabzi made with cashew nuts and bitter gourds. It is a dry dish, and little crunchy.when Cashew nuts are added to the bitter vegetable,  makes the dish less bitter and adds the required crunch to it. I must say, karela never tasted so good ever before. One of the jhatpat receipes which doesn’t require onions or garlic, and when you want to eat light and healthy.

Preparation time 20 minutes.                            Cooking time 10 minutes

Ingredients                                                           3 Karela/Bitter Gourd.                                       4 tsp  Cashew Nuts                                           1-2 tsp clarified butter                                       2 tablespoon Oil                                            1/4th tbsp Turmeric Powder.                       1 tsp Red Chilli Powder.                                 1 tsp Coriander Powder.                         Grated coconut 4 tbsp                                 Salt to Taste                                                 Juice of half lemon.                                            Coriander leaves for garnishing

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Method :
Scrape the skin of karela/bitter gourd and cut them into small circles.Now sprinkle some salt and mix,  so that all the karela pieces are coated well with salt. Keep aside for 15 minutes. Sprinkling some salt to karela makes it less bitter. Now wash the karela  with water. Washing the karela in water will remove the bitter juice and extra salt from karela pieces. Don’t discard seeds.

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Now heat clarified butter in a non stick pan add cashew nuts and roast them for a minute.Transfer the kaju in a bowl and keep aside.In the same Kadai put oil. Add the karela pieces and saute for a minute.Now add red chilli powder, turmeric powder, coriander powder and a little salt( While adding salt be careful because karela already has absorbed some amount of salt when we sprinkled on it)

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Mix all the ingredients well and add grated coconut. Saute for a while.Cover the lid and cook on medium flame till the karela pieces are tender.

Now mix all the ingredients well and add kaju pieces and cook for about 2-3 minutes.Delicious Kaju Karela sabji is ready.

Sprinkle juice of lemon and garnish with chopped coriander  leaves.

Serve hot with phulkas or Parathas and  dal of your choice.

Golden Droplets Savoury Cake (Masala Boondi Cake)

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First look at the picture of savoury cake reminds me of Moti pak which is indian style of mithai made with sweet boondi which is made from chickpea flour & sugar syrup. Then added khoya to it, which tastes like boondi ladoos.

While going through my diary of receipes, i came across this receipe and it immediately clicked , let me try this one. This receipe i have learnt from my friend’s Mum, which she made for us all while studying during our college exams. I so loved it and took note of it and handwritten it in my diary.

Many a times we all get bored of eating regular sweet cakes. This one is hatke savoury cake worth a try.

Preparation time : 20 minutes
Cooking time : 10 minutes
Baking time : 20 minutes
Serves : 4

Ingredients :
200gms Masala Boondi
500 gms Boiled potatoes
3 green chillies
2 onions finely chopped
1 inch ginger piece
2 big tomatoes grated
50 grams of butter
1 tsp tomato chilli sauce
2 spoons oil
Salt to taste
Red chilli powder 1 tsp
Garammasala powder 1 tsp
1 tsp muatard seeds
Few curry leaves
Dry mango powder (aamchoor) 1/2 spoon
Coriander leaves to garnish

Method:

Peel & mash boiled potatoes. Make paste of ginger & green chillies.
Take a thick bottomed pan. Add oil. Upon heating, add mustard seeds. Let it crackle. Throw in some curry leaves. Now add chopped onions. Saute it for a while till onions become transparent.
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Now add spices and salt. Saute again. Now add grated tomatoes. Mix till everything combines well. Now add mashed potatoes. Saute for 2 minutes. Now add sauces. Mix well. Add 100gms of masala boondi. Mix well and remove pan from flame.
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It’s time to bake the dish now. Take a deep round or heart shaped baking dish. Grease it well. Now layer it with half of remaining boondi. Second layer it with potatoes mix. Too layer it with remaining boondi. If you wish you can spread cheese over final top layer of boondi to enhance the taste.

Spread butter pieces over layers.

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Preheat oven for 10 minutes on 180º. Place the baking dish on medium rack and bake it for 20-25 minutes. Transfer on to serving plate. Garnish with fresh coriander leaves. Serve hot with green chutney and tobasco sauce.