Sabu Dana Vada - (Topiaco Pearl Fritters) -Best Break Fast and lunch Box Dish

Sabudana vada is traditional dish of Maharastra(Western India) Best snack cum Break fast cum Lunch Box Item 

Ingradients 

1 cup sabudana/ tapioca pearls
3 to 4 medium potatoes/aloo
½ cup corsely crushed peanuts/mungphali
1 tsp cumin seeds/jeera (optional)
1-2 green chillies finely chopped
1 tsp finely chopped ginger/adrak
2 tsp lime juice (optional)
few chopped coriander leaves/dhania (optional)
1.5 tsp sugar or as required (optional)
3 tbsp Rice Flour (optional)
Rock salt or sendha namak -  You could use regular salt.
oil for frying

Method 

Soak the sabudana or sago in water for 4-  5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft.


Drain of all the water completely from the soaked sabudana.

Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.
On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.

Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.


Alternatively ,You can use Rice Flour instead of Corsely grind Peanuts

Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized.

Deep fry the sabudana vadas till golden brown. Serve sabudana vada with green chutney or Chilli Sauce or Tomoto Sauce.

NOTES

1. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago.

2. The water needs to be drained well. Use a seive or a colander to drain the water. The sabudana vada mixture is dry. If there is moisture in the mixture, then you won't get a proper shape of the sabudana vadas and they will become soggy from inside.

3. The oil has to be neither too hot nor warm. If its hot, the sabudana vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the sabudana vadas loaded with oil.

4. If you want the sabudana vadas to be crisp from outside, you need to brown them a little more.

Spicy Puffed Rice Masala - Murmura Masala - Jhal Muri - Just 10 Minutes Break fast/Time Pass Snack

Spicy Puffed Rice bhel puri /Muri/Maramarala mixture/Kara pori Masala is very popular Snack item accross Indian subcontinent including Pakistan,Bangladesh and Nepal,Very simple to make and all age groups enjoy this snack Item 

 Ingradients

Puffed rice (murmura) – 2 cups (you Can get in any Indian Stores) 
Red onions – 1 medium sized  (to Be chopped)
Tomatoes – 1 small sized (to be chopped into small pieces)
Cilantro/coriander – few bits preferably fresh  (To Be chopped)
Roasted ground nuts –  Few 
Roasted Gram  Dal - 1/4 th Cup
Red chilli powder – 1/2 tsp 
Chat masala -  2 tsp
Corn flakes (optional) Few 
Alu bujia - 1 table spoon (optional)
Turmeric - a pinch 
Lemon Juice -  2Tsp (or as per your taste)
Salt – to taste
Oil – 1tsp

Method :

Place Frying Pan on Stove

Add Puffed Rice ,Stirr for 2-3 minutes on Medium flame

Turn off the Heat ,Let it cool down 

Now Add chopped Onion,Chpood Tomotoes,Chopped Cilantro/Corriander Leaves 

Add,Raosted Peanuts/Ground Nuts,Daliya and Corn Flakes

Mix using your Hand (sdlightly crush the ad mix )

Now Add Chat Masala,Red Chilli Powder,Salt 

Add Oil (optional)

Add Lemon Juice 

Finally garnish with bhoondi/alu bhujia (purely Optional) and Serve 


all age groups loves ths dish and simple to make too,Good Sunday snack Enjoy with family and Friends ,Happy Sunday :-) .

Vegetarian Jalfrezi - (Mixed Vegetable Gravy) 4 steps recipe..

Veg Jalfrezi 

is typical and must found Menu dish in resturants all over India.Simple to make and tasty 

Ingradients 

1 cup of mixed vegetables (French beans, carrots, cauliflower and green peas) chopped and par boiled

2 Onions, finely chopped

1 cup of capsicum, chopped

6-7 cloves of garlic (lehsun), chopped

A pinch of garam masala

1 tsp Red chili powder

2 tbsp of coriander (dhania), finely chopped

1 Tomato, finely chopped

4 tbsp of grated Paneer (cottage cheese)

1 ½ cup of tomato puree

Oil

Salt to taste

Method  :-

1 Heat in a pan, add onions and garlic ,green Bell Pepper (capsicum/Shimla Mirch)and sauté till they turn golden brown in colour.

2  Add Chopped  par-boiled vegetables, garam masala, red chili powder and salt and stir fry.

3 Heat oil in another pan. Add garlic, tomato, salt, grated paneer and tomato puree. Cook for 5 mins.

4 Pour this puree over the vegetables and cook for 5 mins.

5 Serve hot with Roti’s .

Bhendi Do Pyaza Curry - Ladies Finger and Onion Curry

Bhindi Do Pyaza 

is very simple ..but Tasty Indian side dish , Best suits with Roti(indian flat wheat bread) or in Steamed Indian Rice 

Ingredients:

250 gms (1/2 lb) Bhindi (okra/ladies finger)
2 large Onions, sliced
2 Green Chillies, sliced
1/2 teaspoon crushed Ginger-Garlic
1 medium Tomato, finely chopped
1/2 teaspoon Cumin Seeds
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1 teaspoon Coriander-Cumin Powder
1/2 teaspoon Lemon Juice
Salt
1 tablespoon + 2 teaspoons Oil
1½ tablespoons Coriander Leaves

Method :

1.Wash bhindi in water and dry them completely.



 Cut it into 1-inch long pieces after removing its top and tail.

 
2.Heat 1½ tablespoons oil in a pan. Add cut bhindi pieces and cook them on medium flame until they turn dark green or for 7-8 minutes.


 Transfer to a plate.

3.Heat remaining 2 teaspoons oil in same pan. Add cumin seeds and when they begin to crackle, add crushed ginger garlic. Sauté for around 30 seconds.

4.Add onion and green chilli pieces; sauté until onion turns light brown, approx. 1-2 minutes.


5.Add chopped tomatoes and cook for 2-3 minutes.


6.Add red chilli powder, turmeric powder and coriander-cumin powder; mix well.

7.Add cooked bhindi, lemon juice and salt; cook for 2-3 minutes.




8.Turn off the flame and transfer prepared curry to a serving bowl.

9.Garnish bhindi do pyaza with coriander leaves and serve hot.

Tips 

1)Wash and Dry the ladies Finger 2-3 Hours before  to avoid stickyness during cutting the Bhendi(Ladies Finger) 

Weight Reduction Recipe - Spinach and baby corn curry /Snack

Spinach and Corn Curry 

Spinach is rich in Calcium and Baby corn provides Lot of Fibre, Combine together will be nutritious and tasty dish,We can say this isauthentic dish of kashmiri Pandits 

Ingredients  

2 roughly chopped and dry roasted Onions  , 

1 tsp finely chopped/grated Ginger 

2 slit green chillies  , roughly chopped

3/4 cup Blanched Spinach 

2Tbsp Low Fat Yoghurt (Curd/Dahi)

2 tbsp Low fat Milk 

7 to 8  Baby Corns , blanched and cut into 25 mm. (1") pieces

   A pinch of Turmeric Powder(Haldi)

1 tsp Amchur (Dry mango powder) 

1/4 tsp Garam Masala 

1/2 tsp Kasuri Methi(Dried Fenugreek leaves) , roasted

Salt as per your   taste

Method 

1. Heat a non-stick kadhai on a medium flame and when hot, add the onions, ginger and green chillies.

2. Dry roast for 2 to 3 minutes while stirring continuously.

3. Add the spinach, curds, milk and ½ cup of water and blend in a mixer to a smooth paste.

4. Pour the mixture back into the kadhai, add the baby corn, turmeric powder, dry mango powder, garam masala, dried fenugreek leaves, salt and ½ cup of water and bring to boil.

5. Simmer for 4 to 5 minutes and serve hot.

Dahl Roti /Dahl Puri /Misri Roti - Lentil Stuffed Indian Flat Bread

 

Dahl Roti/Dal Puri/Missi Roti is very famous dish in Mauritius,Trinidada,Surinam.One way we can call this dish as National Dish of Mauritius,Thanks to Indian dispora who made it possible by adding dish this to mauritius cuisine

Ingredients

Wheat Flour (Atta) - 2 cups

Cooked Dal - 1 cup (You could use any dal)

Salt - 1/2 tsp

Chilly Powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Cilantro - 2 tblsp (chopped)

Oil - 2 tblsp

Method

1. Knead the flour with little moisture and pinch of turmeric and salt

2) the cook dal (lentils) and other ingredients. If the moisture from the dal.Mash the cooked dal to paste (you can use the blender) add salt 

2. Make a stiff but soft dough and let it rest for 5-10 minutes.

3. Take a small ball of the dough and roll it out into a small  roti.

4.Place the cooked dal into center of the small roti 

5.Close all ends of roti ,make it as ball

6.Roll out thin roti 

7. Heat a tawa and place the rolled out roti on it. 

8. Add few drops of oil and cook for about a minute on each side till brown spots appear.

9. Serve with curry,Pickle and Freshly made Corriander /Cilantro chutney  or any side dish.

Tips

   - You could use any left over dals (like dal makhani, tadka dal, spinach dal etc) to make dal roti. The seasoning and flavorings in the dal enhances the taste of the roti.

   - You could also cook some extra dal while making sambhar or kootu and save it for making roti ,Some May fry just like poori in edible oil,it is your choice,both ways it tastes good.

MURG MUSSALAM - North West Cuisne - Pasthun Recipe

MURG MUSSALAM is authenic North West Indian Subcontinent recipe,Pathan/Pashtun Traditional dish,Chicken stuffed with Rice and peas ..whole some meal..

Ingredients:

10 flakes garlic (crushed)

2 tbsp grated ginger

Salt To Taste

1 cup curd or plain yogurt

1 tbsp lemon juice

1 chicken

1 cup long grain rice

3/4th cup shelled peas

6 bay leaves

1 cup ghee

2 large onions (finely chopped)

225gms/1/2 lb tomatoes (peeled & sliced)

2 cups hot water

3 tbsp chopped coriander leaves

Spices

2 tsp garam masala powder

1 tbsp turmeric powder

8 cloves

6 black peppercorns

1 brown cardamom

1 tsp red chili powder

1 tbsp roasted coriander powder

1 tsp cumin seeds

1/2 tsp saffron strands

Method 

Step 1

Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.

Step 2

Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.

Step 3

Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.(rice and Peas are optional) 

Step 4 

Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.

Step 5

In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.

Step 6 

Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.

Step 7

Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.

Step 8

Sprinle  the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

Methi Panner Chaman - Punjabi Cuisine-fenugreek leaves with Indian Cottage Chese -Side Dish

Methi Panner Chaman

This is traditional Punjbi dish,found in any resturant in Punjab Delhi Region,with lots of Greens a tasty and delicious side dish,Goes well with Indian Wheat Bread (roti) Steamed Indian Rice,Bagara Rice etc 



Ingredients

1 cup paneer (cottage cheese) ) , cut into 1 inch cubes.

4 to 5  cups chopped spinach (palak)

2 1/2  cups chopped fenugreek (methi) leaves

1 tsp dried fenugreek leaves (kasuri methi)

2 tbsp oil

1/2  tsp cumin seeds (jeera)

1/4 cup chopped onions

1/4 tsp asafoetida (hing)

a pinch turmeric powder (haldi)

a pinch of roasted Methi powder(Fenu Greek Powder)

1/4 tsp chilli powder

1/2 tsp chopped garlic 

1/2 tsp coriander powder

1/4 th tsp cumin powder

few drops of Lemon Juice 

1 tsp ginger-green chilli paste

salt to taste

1/4 tsp punjabi chole  garam masala

2 tbsp fresh cream/condensed Milk 

Method



Heat the oil in a kadhai and shallow -fry the paneer cubes in it till the edges turn golden brown.

Roast the dried fenugreek leaves in a pan till crisp. Keep aside.

Blanch the spinach and fenugreek leaves in a vesselful of boiling water for 2-3 minutes.add little turmeric and few drops of lemon juice 
Drain and blend in a mixer till smooth. Keep aside.



Heat the oil in a pan, add the cumin seeds and onions and sauté till the onions turn golden brown.

Add the asafoetida, turmeric powder, chilli powder, coriander powder, cumin powder ginger-green chilli paste.


Add prepared puree and dried fenugreek leaves and fry again for 2-3 minutes

now add roasted fenugrek powder 

Add the salt, paneer cubes , 


Chole  garam masala (punjabi) and cream/Malai  and cook for 2 to 3 minutes.


Serve hot.

SOYA KHEEMA MATAR CURRY (100 % VEGETARIAN)

SOYA KHEEMA MATAR  CURRY 

This curry is made up of Soya granules(Soya chura ),Green Peas and some Indian spices,taste good and helathy recipe,Kids love this,Goes well with Indian wheat Bread(chapathi) and steamed Indian plain Rice)

Ingradients 

200 grams soya granules (soya chura)You can get soya in granule form in market or else you can mince the soya chunks in mixer/blender after soaking for 20 minutes in Hot water (as per below)

200 gram green peas

2 tomatoes finly chopped

2 onions chopped

1 tsp turmeric powder

1 1/2  tsp ginger garlic aste

1 table spoon chopped cilantro/coriander leaves

1 table spoon finely chopped Mint Leaves

2 Gren chilles chopped

2 Tsp Corriander powder(Dhania Powder)

1 Tsp cumin powder(zeera powder)

1/2 Tsp Garam Masala ( non vegetarians may use Mutton kheema grama masala -
available in any Indian/Asian stores)

1 tsp chilli powder or as per your taste

3/4 th  cup water

Salt as per your Taste

4 table spoons Any edible Oil

4 Green Cradomom(Elaichi)

3 cloves
   
Pinch of Kasuri Methi (optional)

Method 

Soak Soy granules in hot water for 20 minutes. Drain, squeeze the water using your hands and set aside



In pressure cooker heat 2 Tbsp oil, add  elaichi and clove saute. Add in onions and a pinch of salt and cook till slightly pink


Add in the ginger garlic paste followed by the masalas (Keema or curry masala, red chili powder,corriander powder,Cumin Powder,Red Chilli powder  ) Saute for a minute

Add  tomatoes and cook till onions and tomatoes form a thick mix



Add Chopped Corriander Leaves and Mint Leaves and saute for 2-3 minutes
Add Chopped Green Chilli,Add Green peas,Red Chilli powder 




Add kasturi methi(optional), salt to taste  and soy granules. 


Stir and add 3/4 cup of water. Pressure cook till one whistle on a medium flame. Turn off heat


After 10 -15 minutes open the cooker lid, if you want a thicker consistency cook uncovered for 10 more minutes on medium flame and let water evaporate.



Check for seasoning and Salt


Garnish with coriander and serve hot with rice or chapatti.