Yam Fritters

YAM FRITTERS

Hello friends. Today while going through my refrigerator I came across some veggies namely peas, corn and yam. The day was a rainy one and I was in a mood to enjoy. And thus this idea came quick of making some fritters and I decided to do so with yam. Yam can be used in many ways. We generally make curries, stir-fries our of it but I decided to do something even better and thus I decided to make some crunchy munchy goodie from it. It turned out well. So let’s learn how to make a boring leisurely afternoon fun, with more taste.

Ingredients:-

  1. Yam – 250 gms
  2. Gram Flour or Besan – 250 gms
  3. Salt – According to taste
  4. Dry mango or Amchur powder – 1 tbsp
  5. Asafoetida or hing – A pinch
  6. Red chilly powder – 1 tsp
  7. Turmeric powder – 1 tsp
  8. Chaat masala(optional) – A pinch
  9. Garam Masala – 1 tsp
  10. Vegetable Oil – For Frying

STEPS

Step 1

Scrape, wash and cut the yam into thin strips and blanch it in a saucepan.

Step 2 

When the yam is firm but cooked remove it from gas and let it cool.

Step 3

Now take a vessel, add to it the given amounts of gram flour or besan, salt, turmeric powder, red chilly powder, dry mango or amchoor powder, asafoetida or hing, garam masala powder and make a smooth batter of it with water.

Step 4

Now heat oil in a wok. Dip the yam pieces in the batter and release in hot oil. Deep fry the yam until lightly browned. The fritters are done.

Step 5

Remove on tissue paper. Garnish by sprinkling some chat masala and serve with tomato or green chilly ketchup, green chutney, hummus, mayonnaise or other such dips.

I hope you will all like this crunchy recipe. Do try it at home and share your comments and feedback and ask queries if any. It is a simple, tasty dish which can be had as a snack in the evening or can be used as a side dish when taking lunch or dinner. Have a great week friends. Till then be happy and cook beauties!!!

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Plain Pakora Kadhi


PLAIN PAKORA KADHI

Hi dear friends. Welcome once again. Today I’ll share with you guys a common, very likeable dish of Bihar called Pakoda Kadhi or Bari Kadhi. Its one of my favourites and is really a healthy treat for everyone. I have learnt this recipe from my maternal grandmother and really make it very frequently. It’s super tasty, creamy, slightly spiced and will make moods perfect and fine. Friends do try this dish. I know you will like it well enough to make it again and again. It’s my favourite idea of having a great afternoon, full of taste and fun. So let’s start—

Ingredients:-For making the pakoras:

  1. Gram Flour or Besan-250 gms
  2. Cumin or Jeera – A pinch or 1 tsp
  3. Asafoetida or Hing – A pinch
  4. Vegetable oil – 2 tbsp
  5. Baking Powder – 1 tsp

For making the gravy or sauce:

  1. Besan – 1 1/2 tbsp
  2. Curd or dahi (whipped) – 2 cups
  3. Cumin or Jeera – 1 tbsp
  4. Asafoetida or Hing – A pinch
  5. Bay Leaf – 2
  6. Red Chilly Powder – 1 tbsp
  7. Cumin powder – 1 tsp
  8. Garam Masala – 2 tsp
  9. Salt – According to taste
  10. Turmeric Powder – 1 tsp
  11. Water – 2 cups
  12. Kasuri Methi – 1 tsp

STEPS

Step 1

Take the given amount of besan in a bowl.

Step 2

To this bowl, add a pinch of cumin or jeera and a pinch of asafoetida or hing.

Step 3

Then to this bowl add 2 tbsps of oil and 1 tsp of baking powder.

Step 4

Now add water to the bowl and make out a thick batter of pouring consistency. To get fluffy pakoras it is necessary to beat the batter with hand or non-electric beater for 20 minutes. But do not whip it up or beat it in a mixer grinder or the pakoras will not be fluffy.

Step 5

Now heat vegetable oil in a skillet and when it is quite hot, start to take small portions of the batter in your hands and drop them in oil one by one till the skillet gets full. Deep fry the pakoras, slightly brown them and take them out on a tissue paper to absorb extra oil. Let it rest. The pakoras are ready thus.

Step 6

For making the gravy or sauce

Take the given amount of curd and whip it in a whipper.

Step 7

Take a skillet and put some oil in it. For tempering add 1 tbsp of cumin, a pinch of asafoetida or hing, bay leaf, red chilly powder, cumin powder and kasuri methi and then add 2 cups of water to it. Now add the fried pakoras to the water and close the lid of the skillet.

Step 8

When the pakoras become soft add the whipped curd and then add some garam masala, turmeric powder and close the lid and let it boil for some time.

Step 9

Then lastly add salt to the dish and the plain pakora kadhi is thus ready to be served.

Note Points-1. Use only fresh besan for best results.

2. Use slightly sour curd.

3. Do not use an electric beater for beating the besan batter.

Do try this recipe at home friends. It’s super tasty, super tempting. Do share your comments and feedback and get queries resolved. I am sure you will all like this recipe as it will truly justify your efforts. Have a great weekend, till then happy cooking!!!

Beetroot, Radish, Carrot & Green Chilly Pickle

BEETROOT, RADISH, CARROT AND GREEN CHILLY PICKLE

Hello friends and welcome to my blog. Today let us make a pickle which has the goodness of not one, two or three but 4 veggies, goes easy on your health and is super tasty. This pickle can be had with all dishes but preferably chapatis{Indian flat bread}, tandoori rotis, paranthas and even bread. A great recipe to know and try which will give you an extra edge in the field of pickle-making.

Ingredients:

  1. Beetroot – 200 gms
  2. Radish – 100 gms
  3. Carrot – 100 gms
  4. Green Chilly – 100 gms
  5. Salt – according to taste
  6. Turmeric powder – 1/2 tsp
  7. Red Chilly powder – 1/2 tsp
  8. Asafoetida or Hing – a pinch
  9. Black Mustard powder – 3 tsp
  10. Achaar masala – 2 tbsp.
  11. Mustard oil – 1 tsp.
  12. Vinegar – 2 tbsp.

STEPS 

Step 1

Scrape the beetroot, radish, carrot and cut them along with green chillies and wash and dry them.

Step 2

Put the veggies in a bowl and add salt, turmeric powder, red chilli powder, hing, black mustard powder and achar masala.

Step 3

Add the given amounts of vinegar and mustard oil and give everything a good mix.

Step 4

Store this pickle mix in a jar and keep the jar away from sunlight for 2-3 days.

Step 5

After the pickle has kept to ferment for a couple of days, keep the jar in a sunlit area for 5 days.

Let the mixture get slow cooked by the sun’s heat. After having rested in sunlight for a sufficient period of time, the pickle should be ready to taste.

Do try this recipe at home and share your comments and feedback. Thank You, and have a great week everyone!!!

Mango,Ginger,Garlic and Green Chilly Pickle

MANGO, GINGER, GARLIC AND GREEN CHILLY PICKLE

Hi friends. Welcome to my blog. Today we will learn how to make raw mango, ginger, garlic and green chilly pickle, a rare and exciting combination which has an exotic taste and is easy to make, taking none of your extra time and effort. As mango is the king of fruits, it rules in the pickle world also being supreme. This recipe has all the punch you need to get energized and will improve your appetite.

Ingredients:

  1.   Raw Mango – 200 gms
  2. Garlic paste – 2 tbsp
  3. Ginger paste – 2 tbsp
  4.  Green Chilly – 100 gms
  5.  Salt – according to taste
  6.  Black salt – a pinch
  7. Yellow mustard powder – 2 tbsp
  8. Mustard powder – 2 tbsp
  9.  Red Chilly Powder – 1 tbsp
  10.  Turmeric Powder – 1 and 1/2 tsp
  11.  Synthetic Vinegar – 3 tbsp
  12. Indian five spice or Panch Phoran – 1 tsp
  13.  Asafoetida or hing – A pinch

STEPS

Step 1 

Wash and pat dry the mangoes.

Step 2

Peel the skin and cut the mango into cubes.

Step 3

I have personally here made the pickle using cut mangoes but alternately we can grate them and make grated style pickle in the same method.

Step 4

Then take given amounts of ginger, garlic and green chilly paste and grind them separately.

Step 5

Take your mangoes and put them in a bowl. Add salt, black salt, turmeric powder, red chilly powder, yellow mustard powder to it.

Step 6

Next, take a wok and add mustard oil to it.

Step 7

Heat the oil and add the tempering of panchphoran, asafoetida to it and then add the coarsely ground ginger, garlic and green chilly paste.

Step 8 

Fry them a bit.

Step 9

Now to the pan add the bowl of mangoes and give all a good mix.

Step 10

When the mixture of pickle gets cooled add some synthetic vinegar to it.

After storing the pickle in a jar and showing it a good amount of sunlight the pickle gets ready to be used and eaten.

Note points:-1. Take note of the fact that if the mustard powder is put on heat and cooked it will turn bitter in taste.

2. Synthetic vinegar is added to pickles to stop their decay.

3. Pickles should not come in contact with water as it can lead to their rotting.

4. Keep the pickle in airtight jars and store it in shade for five days. In the meantime keep on stirring the pickle. And put the pickle in sunlight keeping the lid of pickle closed. The reason for this is that if we keep the pickle jar open, juices will dry leaving a solid residue behind which we do not want. So to avoid this from happening the above-given point has to be noted.

Do try this recipe at home. Please post your comments and feedback and get doubts cleared. Thanks. Have a great weekend. Happy cooking, happy eating, healthy living!!!

Gooseberry Murabba

GOOSEBERRY MURABBA

Hi and welcome friends to my cosy little food corner. In this post, I have made Indian Gooseberry’s or Amla preserve’s murabba. We all know that Gooseberry is one of the healthiest fruits available to man on earth. Its scientific name is Phyllanthus Embilca and is called Amalka in Hindi. In Sanskrit, it is called Amalaki which translates as the “sustainer” or the fruit where the goddess of prosperity resides. It is the richest source of vitamin C and has 20 times more vitamin C content than orange juice. It is a powerful anti-oxidant agent. In China, it is called Yuganzi and is used to cure throat inflammation. This fruit is a boon for mankind and is used for culinary and also for medicinal purposes. This recipe is sweet, tasty, super healthy and super easy. So I decided to share this unique recipe with you all. Do try this at home. It’s a very healthy idea for your family can be really helpful for many ailments. So let’s make it now—

Ingredients:-

  1.  Raw mango – 250 gms
  2.  Sugar – 1/2 kg
  3.  Water – 2 cups
  4.  Cinnamon Powder – a pinch
  5.  Raisins, Cashews, Almonds
  6.  Vegetable oil – For shallow frying

STEPS

Step 1

Wash, dry and prick the gooseberries with a pointed needle.

Step 2

Then parboil the berries and put it under the fan to dry.

Step 3

Take a heavy bottom pan and add some oil to shallow fry the gooseberries.

Step 4

Take two cups of water and add the above-said amount of sugar to it to make a sugar syrup.

Step 5

Now dip the berries in the syrup and add some cinnamon powder and dry fruits which though are totally optional. You may refrigerate the murabbas which are now ready to be eaten.

I hope you will all like this super healthy and super tasty recipe which can be had at any convenient time, be it morning, the afternoon after lunch, at tea time or before going to bed. Do try this recipe and share your feedback and comments. Have a great weekend. Till then, happy cooking, happy eating!!!

 

Mango And Whole Bengal Gram Pickle

MANGO AND WHOLE BENGAL GRAM PICKLE

Hello friends. Today I am going to make a very easy and tasty recipe called Mango and Whole Bengal Gram or ‘Kala Chana Pickle‘. It is made using simple ingredients and goes easy on your health too. We cannot imagine Indian summers without our desi mango pickles. So let us start—

Ingredients:-

  1.  Raw mango – 1/2 kg
  2.  Whole Bengal gram pickle – 100 gms
  3.  Salt – according to taste
  4.  Turmeric Powder – 1 tsp
  5. Red Chilli Powder-2 tsp
  6.  Yellow Mustard Powder – 1/2 tbsp
  7.  Roasted and powdered Indian five spices or paanchphoran powder – 1/2 tsp
  8. Pickle masala or Achar masala (which is made of Fenugreek seeds, Mustard seeds, Red chillies and Asafoetida or Hing)
  9.  Asafoetida – A pinch
  10.  Mustard oil – 2 tbsp
  11. Vinegar – enough to cover the pickle or  3 tbsp

STEPS

Step 1 

Soak the Whole Bengal Gram or Kala Chanas in vinegar overnight.

Step 2

Wash, dry, scrape and cut our mangoes into bite-sized pieces.

Step 3

Now we will add our soaked chanas to the bowl containing the cut mangoes.

Step 4

Add salt, turmeric powder, red chilly powder, yellow mustard powder, roasted panch phoran powder, hing, pickle masala, mustard oil and vinegar and give everything a good mix.

Step 5

Put the pickle in sunlight for ten days after which it becomes ready to be used. It can be best eaten with rice, dal, paranthas, rotis, dosai. It has a shelf life of one year.

Do try this recipe at home and share your comments and feedback. Get your queries resolved. Thanks. Have a great week. Enjoy it well.

 

Mixed Vegetable Pickle

MIXED VEGETABLE PICKLE

This is a simple quick and tasty recipe from mixed veggies which you can make any time to enjoy the goodness of taste, is mildly spiced going easy on your health. A great recipe to team up with anything you like and enjoy its super fun taste.

Ingredients:

  1. Carrot – 200 gms
  2. French beans – 250 gms
  3. Ginger – 50 gms
  4. Salt – according to taste
  5. Turmeric powder – 1/2 tbsp
  6. Red chilly powder – 1/2 tbsp
  7.   Yellow mustard powder – 1 tbsp
  8.  Roasted Indian Five Spice or Panchphoran powder – 1 tsp
  9. Pickle masala{Please refer to my blog of recipe-Whole Bengal Gram pickle to know its constituents} – 1 tsp
  10. Hing – A pinch
  11. Mustard oil – 1 tbsp
  12. Synthetic vinegar – 1 tbsp

STEPS

Step 1 

Wash, dry and dice your veggies and ginger in small pieces.

Step 2 

Blanch the veggies and let them dry in fan for an hour. They should be firm to touch and not very mushy.

Step 3 

Now add salt, turmeric powder, red chilly powder, yellow mustard powder, roasted panchphoran powder, pickle masala, asafoetida{hing}, mustard oil and synthetic vinegar and mix all up properly.

Step 4 

Put the pickle in sunlight for 5-10 days after which it will be ready to be eaten.

Step 5 

It can be best had with malpuas, phulkas, kachoris, paranthas and the like.

I am sure you will like this easy to make recipe of mixed vegetable pickle well. Do try the recipe at home. Share your comments and feedback and get doubts cleared. Thanks. Have a great weekend. Till then, happy cooking, healthy living!!!