Bread Pakora

Trust me, these are yummy version of bread pakode and a lot lesser calories. Try them  I promise , you won’t regret . Enjoy the bread pakode with grilled effect.

Ingredients:

Filling:

3 – 4 medium size Potatoes, Boiled and Mashed
1 boiled and mashed sweet potato
 1 onion, finely chopped
 2 tbsp finely chopped Cilantro
 ¼ tsp (or less or more) Red chili powder / Cayenne
 1/4 tsp to 1/2 tsp Chaat Masala
 1/4 cup of Cilantro chutney (optional)
 Salt to taste

For the Coating:

1 cup Chickpea flour / Besan
 1/4 tsp Red chili powder
 1/4 tsp Turmeric Powder
 1/4 tsp Garam masala powder
 1/2 tsp Ajwain/ Carom seeds
 1 tsp Garlic paste or grated garlic ( Optional )
 8 slices of White  Bread
 Water as required
 Salt to taste

Method:

Preparing the Stuffing :

1) In a bowl , take the mashed potatoes and add onion, red chili powder, chaat masala , chopped cilantro and salt to it.

2) Mix well. Check the seasoning and adjust accordingly. Keep aside.

Preparing the Pakoras:

1) In a big bowl, take the chickpea flour and add ajwain, red chili powder, garam masala powder, turmeric powder, grated garlic and salt. Mix well.

2) Add water slowly and mix well to make sure there are no lumps in the batter. The batter should be of a smooth consistency but not too runny. Set aside for 15 mins.

3) Pre-heat the grill and drop a few drops of the batter to the hot grill machine / non stick grill pan . Check seasoning and adjust accordingly.
4) Take 2 slices of bread and spread a teaspoon of cilantro chutney on both . Take the prepared filling and apply it on one slice, evenly.
5) Cover the layered slice with the 2nd slice and cut into any shape that you like .

6) Holding the prepared , sliced part securely in your hand , dip it in the batter and coat evenly on both sides . Let any extra batter drip in the bowl.
7) Carefully place it on the pre-heated grill machine and let it cook for a minute or two. Close the grill machine and grill until well cooked , crisp and brown. Flip once , if required for even colouring .
8) Once ready , sprinkle some chaat masala and serve with your favourite chutney or Ketchup. Best enjoyed with a cup of hot tea or coffee.

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Broccoli Fried Rice

#Broccoli Fried Rice

Ingredients:

2 cups of grated raw broccoli (use a cheese grater or food processor)

1/2 cup frozen sweetcorn

1/2 cup carrots, thinly sliced

1/2 cup yellow capsicum

1/2 cup red capsicum

1/2 cup sugar snaps peas

1/2 TBSP olive oil

2 TBSP soy sauce

Salt to taste

1/2 tsp black pepper pwd.

8-10 roasted peanuts

2 tsp sesame seeds (for garnishing)

Method:

1. In a large pan, add oil then sauté carrot, sugar snap peas, capsicums on a medium/high heat, until it become little soft.

2. Next add in sweet corn and peanuts for 2 mins.

3. Next add grated broccoli, salt, black pepper and soy sauce. Cook stirring frequently for about 5-7 more minutes.

4. Garnish with sesame seeds. Serve hot.

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Maharashtrian Amti Dal

Maharashtrian Amti Dal..... I have learnt this recipe from my mom, generally amti is prepared with toor dal however, mom use to make it with sabut masar ki dal taste of delicious. So, from Yuvika's Kitchen another new spin to amti. Please try and share your thoughts. 

Ingredients:

1 tbsp ghee / clarified butter

1 tsp mustard seeds

½ tsp jeera / cumin seeds

pinch of hing / asafoetida

few curry leaves

1 green chilli finely chopped

¼ tsp turmeric / haldi

2 cup sabut masar dal pressure cooked

1 tbsp goda masala http://yuvikasrecipes.blogspot.co.uk/2018/03/gada-masala-powder.html

¼ tsp kashmiri red chilli powder

½ tbsp jaggery / gud

5 kokum / punarpuli

2 tbsp coconut grated

¾ tsp salt

water

2 tbsp coriander leaves finely chopped

Method:

Firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp mustard, ½ tsp jeera, pinch of hing and few curry leaves, also add 1 green chilli, ¼ tsp turmeric and saute on low flame.

Further add 2 cup cooked toor dal (1 cup dal + 3 cup water pressure cooked for 5 whistles), get the dal to boil and add 1 tbsp goda masala, ¼ tsp chilli powder, ½ tbsp jaggery, 5 kokum, 2 tbsp coconut, ¾ tsp salt. mix well.

Add ½ cup water and adjust consistency as required.

Mix well and boil for 5 minutes or till spices gets cooked completely.

Finally, add coriander leaves and serve amti dal with hot steamed rice.

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Brussels Sprouts Sabji

Though not a very commonly used vegetable in Indian cooking, Brussel Sprouts have a certain flavor that is so familiar! Yup, they look a miniature version of a cabbage and the taste is very close to it too. This wonderful and easy dish has got it’s health benefits as well: vitamin A, vitamin C, folic acid and dietary fiber.

Ingredients:

Brussels Sprouts 20-25 

Oil – 2 tsp.

Mustard Seeds – 1/2 tsp

Peanut powder 1/2 cup

Kalonji Masala- 4 tsp http://yuvikasrecipes.blogspot.co.uk/2018/03/kalonji-masala.html

Asafoetida – 1/4 tsp
Turmeric – 1/4 tsp
Curry Leaves – few

Garlic red chilli paste  - 2 tsp (in a pan add 1 tsp oil and 6-8 garlic , red chilli 4 fry for 8 minutes then let it cook down , now make a fine paste using very little water, add salt and 1 tsp of lemon juice your paste is ready to be used)

Method:

wash the sprouts and remove the first layer, slit in the middle. Keep aside.

In a bowl mix peanut powder, kalonji masala, garlic red chilli paste, salt to taste, 2 tsp water mix well to make a paste. 

Now apply this paste to slit brussels sprouts keep for five minutes. In pressure cooker heat oil, add mustard seeds, curry leaves, asafoetida, turmeric, fry for a minute then add brussels sprouts 1/2 cup of water salt . Pressure cook on low heat for 8-10 minutes. Serve hot with roti, naan or rice.

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Kalonji Masala

#Kalonjimasla

Ingredients:

Coriander seeds 1/2cup

Fennel seeds 1/4 cup

Cumin seeds 1/4 cup

Fenugreek seeds 1 tsp

Red chilli 6-8

Black pepper whole 7-8

Dry mango powder 2 tbsp.

Method:

Dry roast all the mentioned ingredients except dry mango powder, let it cool down and then grind coarsely now add dry mango powder, mix well.  Cool and store in airtight containers.

Its ready - you can use this masala to make, stuffed baigan, Brussel sprouts sabji, okra tawa fry, mix vegetable fry. etc.

http://yuvikasrecipes.blogspot.co.uk/2018/03/brussels-sprouts-sabji.html

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Kolhapuri Masala

Ingredients for Kolhapuri Masala:

Poppy seeds- 2tsp

Sesame seeds- 2 tsp

Red chilli – 4-6

Coriander seeds- 4 tsp

Fenugreek seeds (methi dana) – 5-6

Cumin seeds – 2 tsp

Fennel seeds- 2tsp

Black pepper -5-6

Cinnamon stick- 2

Green cardamom – 3-4

Cardamom – 2

Nutmeg – ¼ tsp

Star anise- 2

Cloves- 5

Turmeric- ½ tsp

Dry roast all the ingredients put turmeric at last. Let it cool down now grind to fine powder.  Your #KolhapuriMasala is ready to use. It can also be stored in air tight container.

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Maggi Masala

Maggi Masala

Finally after two attempts I got this perfect. Do give it try.

Ingredients:

Ginger pwd - 1 tsp

Garlic pwd - 1 tsp

Onion pwd - 2 tsp

Coriander pwd - 2 tsp

Red chilly pwd - 1/2 tsp

Turmeric pwd - 1/4 tsp

Cumin pwd - 1/2 tsp

Pepper pwd - 1/2 tsp

Fenugreek pwd - 1/2 tsp

Garam masala pwd - 1/2 tsp

Sugar - 1 tsp

Red chilly flakes - 1/2 tsp

Corn flour - 1 tbsp

Cinnamon pwd – pinch

Tomato pwd- 1tsp (if you cannot find tomato powder you can use Heinz soup powder)

Peanut – 2tsp

Salt - 1/2 tsp

Method:

Keep all the ingredients in plate.

Mix all the ingredients together.

Blend to fine powder.

Flavourful & healthy homemade maggi masala powder is ready.

Boil 100 gms whole wheat spaghetti , drain and use with maggi masala. You can add vegetables of your choice.

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Malvani Masala

Ingredients:

Whole Dried Red Chillies (bedgi) 30

Coriander Seeds 1/2 cup

Cloves 15 

Black peppercorns 1 teaspoon

Fennel seeds (saunf) 2 teaspoons

Caraway seeds (shahi jeera) 3/4 teaspoon

Black cardamoms 2

Cinnamon 5 two inch piece

Stone flower (dagad phool) 1 1/2 tablespoons

Mustard seeds 1/2 teaspoon

Sichuan Peppers 8-9

Mace 1 (jaipatri)

Asafoetida 1/2 teaspoon

Nutmeg 1

Star anise 1

Method:

Dry roast all ingredients one by one. Cool and grind to a fine powder

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Goda Masala Powder

Ingredients :

Cumin Seeds grated 1 tbsp

Dry Coconut  1/2 tablespoons

Caraway seeds (shahi jeera) 1/2 teaspoon

Black cardamom 4

Cloves 10

Black peppercorns 3 teaspoons

Bay leaves 1

Coriander seeds 1 cup

Cinnamon 6 inch piece

Mace 1 

Whole dry red chilli 4

Sesame seeds (til) 1 teaspoon

Stone flower (dagad phool) 1 tablespoon

Methi Dana (fenugreek seeds)- 1/2 tsp

Asafoetida 1/4 teaspoon

Method:

Heat a pan and dry roast cumin seeds, caraway seeds, black cardamoms, cloves, black peppercorns, bay leaves and coriander seeds.

Add cinnamon, mace, whole dry red chillies, sesame seeds, dry coconut, dagad phool, methi dana and asafoetida and continue to roast till a nice aroma is given out. Cool and grind to a powder. Cool and store in airtight containers.

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Biscuit Roti

Biscuit roti... Hmmm its mouth watering, tempting and my favourite snacks. 

Biscuit roti are puffed up pooris that are flavourful & delicious. Biscuit roti are a popular Udupi, Mangalore snack. They are little spicy and sweet. Crispy biscuit roti are usually served as a tea time snack with tomato peanut chutney.

Biscuit roti are puffed up puris of plain flour (maida) with a layer of seasoned semolina filling.

Biscuit rotis stay crispy until the next day. They then get soft but continue to taste delicious. They can be stored for 2-5 days.

Ingredients:

For the dough:

3/4 cup of plain flour

Salt to taste

2 tablespoons of hot oil

A pinch of turmeric

1/4 cup of water

For the filling:

3 tablespoons of oil

1/4 teaspoon of mustard seeds

1/2 tablespoon of cumin powder

1/2 tablespoon of coriander powder

1 tablespoon of sambar powder

1 tablespoon of red chilli powder

Salt to taste

A pinch of turmeric

2-3 tablespoons of sugar

1/2 cup of fine semolina

3 tsp of desiccated coconut

2 leaflets of curry leaves - leaves should be finely chopped.

Oil for deep frying

  

 Method:

Preparing the dough:

1. In a bowl mix plain flour with salt, add in hot oil and mix well. Then add in water little by little and knead it into a soft, pliable dough that you can flatten out easily.

Adding hot oil to the dough helps make biscuit roti get more crispy . Hot oil when is added to the dough to make it crispy is called as saat in Konkani.

2. Keep the dough aside, closed.

Preparing the filling:

Heat up oil in a wok, add in mustard seeds and let them splutter.

Then add in curry leaves and let it sizzle for few seconds.

Then add cumin powder, coriander powder, sambar powder, red chilli powder, turmeric powder, semolina, desiccated coconut, salt and sugar in the same order.

Mix well and sauté for 2-3 minutes on medium flame until all the spices blend in well.

Remove off heat and keep it aside for cooling.

Rolling out and making biscuit roti:

Make lemon sized balls of the dough kept aside.

Roll out the dough using plain flour for dusting. Make circles of 2-3 inches in diameter.

Take a tablespoon full of the filling, keep it in the centre of the rolled out dough.

Then start folding in the outer edges of the dough circle to the centre such that the filling is completely sealed in. They now resemble a dumpling.

Seal in the filling completely with the dough. Make sure there aren’t any holes, any gaps formed while sealing close the dumpling. Or else it absorbs oil inside and gets oily.

Dust the dumpling with plain flour and flatten it out to circles of 2-3 inches in diameter.

Be gentle while rolling out the dumplings. Take care such that the outer dough doesn’t tear off. Or else oil gets inside the puri and makes biscuit roti oily.

Be generous with the amount of filling that you add into the dumplings. More the filling, tastier the biscuit roti. But also be careful not to add excess too, such that they overfill and spill out of the dumplings or tear off the outer dough of the dumpling while rolling them out.

Heat oil for deep frying.

Check if the oil is rolling hot, by dropping a tiny piece of dough into the oil. When dropped into the hot oil, the dough piece should float to the top immediately. If it does then lower the flame to medium and start frying the rolled out puri’s one by one. If not wait for few more minutes for the oil to heat up.

Fry the biscuit rotis until they are golden brown in colour all around.

Transfer the fried, puffed up, crispy biscuit roti onto a blotting paper so that all the excess oil drains out.

Serve hot biscuit roti  with tomato peanut chutney and enjoy!

Any biscuit roti remaining (mostly likely not :-) ) you can store them in a air tight container and they’ll stay crispy upto a day.

You can store these biscuit rotis for 2-3 days and enjoy them whenever you want to as a snack.

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Matar ke Chilke Ki Sabji (sugarsnap peas)

Ingredients:

300 grams matar ka chilka (sugarsnap peas)

1/2 teaspoon cumin seeds

1 onion finely chopped.

1/2 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Red chilli powder

½ cup roasted peanuts

2 tsp desiccated coconut

Salt , as needed

1 tablespoon Cooking oil

Method:

To prepare Matar ke chilke ki Sabji , Wash the chilka in cold water.

Take the chilka's break the tip and the bottom of each pod peel and discard the long fibrous membrane in them. Chop each pea pod in the middle, to bite size.

Heat the oil in a kadai and add cumin seeds. When the seeds begin to splutter add chopped  onions. Stir fry a bit.

Then add chopped peels of green pea pods cover and cook for 5-8 mins.

Add in turmeric powder, peanuts , coconut and salt.

Cook covered on low-medium heat till matar ka chilka are just tender.

Remove from heat and serve Matar Aur Chilke Ka Sabji  hot as a side-dish with roti or naan.

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Murmura Black Pepper Flavoured

Murmura Black Pepper Flavoured

Murmura or puffed rice – it is the perfect ingredient to make a healthy snack. In this recipe puffed rice is tossed in a tempering made with oil and spices along with peanuts and curry leaves . This healthy chivda makes is quick to make and is perfect along with chai or just to munch on when you are hungry.

Ingredients:

Puffed Rice roasted 6 cups

Black pepper pwd.- 2 tsp

Oil 3 tablespoons

Asafoetida a pinch

Mustard seeds 1/4 teaspoon

Turmeric powder 1/2 teaspoon

Curry leaves 10-15

Roasted chana dal (dalia) 1/2 cup

Salt to taste

Fried Peanuts (with skin) fried 1/4 cup

Method:

1.Heat oil in a kadai. Add asafoetida, mustard seeds and turmeric powder. When the mustard seeds crackle add  curry leaves and sauté till the curry leaves become crisp.

2.Add roasted chana dal and sauté for a minute. Add puffed rice and mix well. Add salt, black pepper powder,fried peanuts and mix well.

3.Cool completely and store in an airtight tin.

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Kanchipuram Idli

#Kanchipuram #Idli is a very popular South Indian idli seasoned with Black pepper, mustard seeds, chana dal (split chickpeas) etc. It’s different from regular idles, delicious and easy to prepare. It can be made for breakfast or dinner. Today let’s learn how to prepare #Kanchipuram #Idli

Ingredients :

    Idli par boiled rice -1/2 cup

   Raw rice - 1/2 cup

   Urad dal (whole) -1/2 cup

   Salt needed

   For the seasoning:

   Sesame seed Oil/ vegetable oil - 1 1/2 tbsp

   Ghee -3 tsp

   Mustard seeds 1 tsp

   Urad dal - 1 1/2 tsp

   Split chickpeas dal/channa dal -1 tsp

   Whole black Pepper- 2 tsp slightly crushed

   Cumin seeds/jeera - 1 tsp

   Ginger - 1 inch piece grated

   Dry Ginger powder - 1/4 tsp (optional)

   Green chillies - 1-2 finely chopped

   Hing/asafoetida - 1/4 tsp

   Cashew nuts - 10 break it into 2-3 pieces

   Curry leaves -few tender ones

   Turmeric powder -a pinch (optional)

   Coriander leaves - 2-3 tbsp finely chopped

Preparation :

Soak rice (both raw rice and idli rice) and urad dal separately for 5 hours.

Grind urad dal until light and fluffy. Grind rice to a slightly coarse paste. Mix both the batter together adding salt. The consistency of the batter should neither be thin nor thick. Check out my idli batter recipe to know more details about grinding for idli.

Leave the batter in a warm place for 8-10 hours or overnight to ferment.

Method:

Now our batter is ready. Before making idli, mix dry ginger powder, turmeric powder and coriander leaves with the batter. Then heat oil + ghee, add mustard seeds, when it splutters, add all the ingredients (mentioned under seasoning) one after the other. When dal turns golden brown, add the seasoning to the batter and mix well.

Pour the batter in idly moulds and steam for 10-15 minutes or until well cooked. You can steam the idlis in steel cups or tumblers or even in cooker separator or any shallow vessel (as shown below).Cut it into pieces and serve.

Serve hot with sambar / coconut chutney.

Note:  To enhance the look I have garnished my idli’s with grated carrots and few of whole black peppers.  In some with Yuvika’s Kitchen initials (YK).

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