Urad Daal ki Khasta Kachori (Bedvi) / Deep fried Lentil Shells

Urad Daal Kachori /Spicy Lentil Puffs) -Specialty from the state of Uttar Pradesh and Rajasthan


Kachoris with Pumpkins and Potatoes is to Uttar Pradesh, what Misal Pav is to Mumbai, Aloo Parathas and Lassi to Punjab and Sambhar and Idli to Chennai. The essential heavy and hearty breakfast!

Kachoris are mainly made with refined flour. A Spicy stuffing of lentils or vegetables are stuffed in the small portion of dough and rolled into medium thick disc and then deep fried in hot oil.Urad daal kachori is very popular in the state of Uttar Pradesh and Rajasthan. Urad daal/white lentil is soaked and coarsly ground and then a mix of different spices are added in the filling. This crisp and delicious kachori is best served with special-Mathura ke dubki waley aloo ki subzi and khatti methi kaddu ki subzi

I have also posted -

• Aloo ki khasta kachori
• Moong daal khasta kachori
• Corn kachori
• Moong sprout kachori

Prep time-15 min
cooking time-15 min
Difficulty level-medium
spice level-medium
cuisine-North Indian
type-snack

INGREDIENTS 

For the shells:

• Refined Flour /Maida - 250 gms
• Semolina /Sooji - 2tblsp
• Salt - 1 tsp
• Cooking oil - 50ml

For the Stuffing:

• White lentil/Urad daal(white) - 1/2 cup
• Fennel seeds /saunf ,Crushed - 2 tblsp
• Chilli Powder/lal mirch - 2 tsp
• Green Chillies /hari mirch- 2
• Ginger grated  /adrak- 1 tsp
• Garam Masala - 1/2 tsp
• Asafoetida /hing- 1/2 tsp
• Coriander Powder /dhaniya- 2 tsp
• Baking soda - 1/4 tsp
• Oil - 1 tsp

PROCEDURE :  

1. Take the refined flour and semolina in a bowl, add salt and refined oil, mix well 
2. Add water to make a soft dough and keep aside.
3. Wash and soak urad daal for 4 hours, then drain and wash well.
4. Coarsely grind the urad daal, fennel, chopped green chillies and ginger in a mixer .
5. Take this mix in a bowl and add red chill powder, coriander powder, asafoetida, 1 t.s oil and mix well (it will look like the picture on the right).
6. Add soda bi carbonate to this mixture just before you start making kachoris .*
7. Take a small walnut sized ball of the dough, flatten it and stuff 1 tsp mixture in it and seal the edges.
8. Roll it a bit to make a  thick kachori (about the size of a small waffle).
9. Heat oil in wok,  Then add the kachoris to the oil, and turn down the flame to medium. Every few seconds, flip the kachoris so that they are cooked form both the sides. Fry till both sides are brown and crispy and the kachori is puffed completely.**

NOTE-

1-*Soda bi carbonate is added to ensure that  all the kachoris puff up well.

2- * *If you put the kachoris in hot oil and if it puffs up before turning the side, chances are that the daal masala will stick only to one side of the kachori,but if you turn it over once in the oil, before it starts puffing, then the masala will be on both the sides.

Khasta Gobhi /Crisp Caulflower Fritters

Crisp cauliflower fritters

Fried snacks and starters are a hot favorite during winters.As cauliflower is very easily available during this seasons so we make many recipes and starters with cauliflower.
My favorite is Aloo gobhi ki subzi and Gobhi matar ka keema  .There are so many fried snacks but I often make this easy,delicious and crispy cauliflower fritters which I make in few variations.
Today I am sharing my favorite version of making gobhi pakora ,to make this blanched cauliflower florets are dipped in gram flour,corn flour and semolina batter and then deep fried to a nice golden colour.These Gobhi pakoras are good to serve a crowd or on any special occasion,can be served with tomato ketchup or any tangy and spicy dip.

Prep time-10 min
Cooking time-8-10 min
Difficulty level-easy
Cuisine-Indian
Type-snack,starter
Serve-4

INGREDIENTS-

• Cauliflower /gobhi  - 250 gms
• Gram flour /besan - 3/4 cup
• Corn flour - 3/4 cup
• Semolina /sooji - 1/4 cup
• Red chili powder - 1tsp
• Cumin powder - 1 tsp
• Turmeric powder- 1/4 tsp
• Salt - to taste
• Cooking oil- to deep fry

PROCEDURE-

1. Make medium size florets from cauliflower.
2. Boil 2 glasses of water add 1/2 tsp of salt and 1/4 tsp of turmeric powder.
3. When it start boiling add cauliflower florets and cook for 1 minute.
4. Drain and let it cool down completely.
5. In a bowl add gram flour,corn flour,turmeric powder, semolina, salt, chili powder and cumin powder.
6. Add water in the mixture and whisk well.
7. Make a medium thick batter and rest for 10 minutes.
8. Dip the cauliflower florets in the batter and deep fry in hot oil on medium heat.
9. Fry till golden in colour.
10. Drain on a paper napkin and serve hot.

Serving suggestions-serve with tomato ketchup or any spicy dip

Pineapple Upside Down Cake -Eggless

Pineapple cake with the topping of caramelized sugar and pineapple slices

I have started baking after a long break. I often used to bake cakes for my children, but now  they are grown up and started avoiding sugar and fat loaded goodies so I don't feel like baking anything just for the two of us....why? Perhaps baking, for me, is associated with kids only :). 
But this pineapple upside down cake is still there favorite so I try to make it on some special occasions.This pineapple cake is easy to make and assemble as its don't need any icing to decorate it and still looks tempting and taste awesome.I have added some finely chopped pineapple pieces in the batter but this is optional you can add or skip it according to your taste preference.
Be careful while caramelizing the sugar ,if you overdo it then it will burn and ruin the taste so give a nice golden colour and spread it in the pan,always prefer to use a nonstick pan to make this cake.
For more eggless bakes on my blog check- here

          

Prep time-10 min
Cooking time-45 min
Difficulty level-medium
Cuisine-International
Type-bake,dessert

 INGREDIENTS-

• Refined flour(maida)-250 gm
• Condensed milk -1 tin (400 ml)
• Butter - 125 gm
• Sugar - 6 tsp
• Pineapple slices - 10
• Club soda -    1 bottle
• Baking powder -1 tsp
• Baking soda - 1 tsp
• Salt  -a pinch of.
• Yellow food colour - 1/2 tsp
• Pineapple essence-  1/2 tsp
• Glazed or fresh cherry - 6

PROCEDURE-

1. Take sugar in a nonstick pan and caramelize it on medium flame (cook, stirring constantly with a wooden spoon,until sugar dissolves and turn into a golden brown syrup like honey).
2. Immediately remove from heat and pour in the baking dish to coat the base evenly.it may not cover the whole bottom now,but will melt and spread while cooking.
3. Now arrange pineapple slices over it,and put cherry or walnut pieces in between the pineapple slices.
4. Mix refined flour,salt, baking powder and baking soda and sieve twice.
5. Take a mixing bowl and add melted butter(on room temperature),essence, colour and condensed milk and mix well.
6. Chop 4 pineapple slices into small pieces and mix in the butter and milk mixture (A)
7. Now add 2 tbls flour mixture in the mixture A,mix well
8. Now add 2 tbls of soda water and mix it and keep repeating this process(step7 and 8)i.e-add some flour mixture then add some soda water then flour ,then soda water ,dont add all together. keep repeating untill you finished the flour mixture.
9. Don't mix the full can of soda water.you need approx. half can of drinking soda
10. The mixture should be of dropping consistency (slightly thicker then the pakora batter)
11. Bake in a preheated oven at 170 degree C  for 40-45 minutes.Place the cake in the center rack with both rod on.
12. Check with a tooth pick insert it in the center, if cake is done perfectly then  it comes out clean .
13. When done,remove from the oven and cool off  for 10 minutes.
14. Run a sharp knife around the edges and then invert the cake onto your serving plate.
15. Don't allow the cake to be in the baking tin for more then 5-10 minutes,otherwise the caramel become hard again and the pineapple topping will stick to the pan .

Moong Daal Pakora / Bhajiya

Crispy fried nuggets made with yellow lentil, fresh fenugreek and potatoes

During winter season we all  like to have hot and crispy snacks .This daal ka bhajiya or Vati daal na Bhajiya is a easy and popular snack in North India.These lentil  fritters are called as vadas in Southern India and in North India they as popular as bhajiya or pakoras. 

Yellow lentil or moong daal is soaked and ground and then few spices ,fresh chopped fenugreek leaves and potatoes are added in it and then small nuggets are dropped in hot oil and fried to make golden crisp pakoras /vadas .

You can also make these pakoras without fenugreek leaves if not available easily,and can also use chilkewali moong daal(split moong daal with skin) instead of yellow moong daal or use half of each daal.

I have also posted a different version of Moong daal pakora which is a popular snack /street food of Delhi- Ram ladoo /Pakora chat

Prep time-15 min
Cooking time-15 min
Difficulty level-easy
Cuisine-Indian
Type-snack
Serve-4

INGREDIENTS-

• Yellow lentil /moong daal- 3/4 cup
• Potato,boiled - 2 small
• Fresh fenugreek/methi , chopped-3/4 cup
• Green chilies, chopped- 2 tsp
• Chili powder/Mirch- 1 tsp
• Salt- to taste
• Asafoetida /Hing- 1/3 tsp
• Cumin seeds /Jeera- 3/4 tsp
• Cooking oil- to deep fry
• Coriander seeds/Dhaniya, crushed- 1.5 tsp

PROCEDURE-

1. Wash and soak moong daal for about 3 hours.
2. Grind daal to make a smooth and thick paste(no need to add extra water)
3. Peel and chop boiled potato into small pieces (like we chop to add in poha).
4. Wash and finely chop methi leaves  and coarsely crush coriander seeds in mortar and pastle.
5. Take ground moong daal paste in a bowl and whisk well.
6. Now add all the spices and methi leaves and mix well.
7. Then add chopped potatoes and mix gently.
8. Heat oil in a deep and wide pan to deep fry.
9. Drop small portions of lentil mixture in the oil with the help of your fingers or with a small spoon.
10. Deep fry on medium heat till golden in colour.
11. Drain on a paper napkin when done.
12. Serve hot.

Serving suggestions-serve hot with green chutney,tamarind chutney or ketchup.

Shakarkand Ki Chaat

Spicy Sweet potato snack - quick and oil free

Shakarkand/sweet potato is a tuber and is very high in vitamin B6,good source of VitC,D ,Iron,Magnesium and is very rich in fiber and is fat free so now becoming popular worldwide.It is a versatile tuber ,you can bake, roast, grill or boil it and can make many different types of dishes with it or just enjoy the plain roasted one as a snack.

Roasted shakarkandi is very popular during winter as a snack or can be enjoyed just plain roasted one. street vendors on small stalls sells these charcoal grilled sweet potatoes,which are then peeled ,cubed and few spices and tangy chutnies are mixed in it and a tangy and spicy snack is served in just few minutes.
Traditionally sweet potatoes are grilled on charcoal for the wonderful smoky aroma but you can also bake them in an oven or just boil them in a pressure cooker.
you can mix lemon juice and dry spices only or add tamarind and green chutney,both versions taste great.

Prep time-5 min
Cooking time- 10 min
Difficulty level-easy
Spice level-medium hot
Cuisine- North Indian
Type-Snack,side
Serve - 4

INGREDIENTS-

• Sweet potato /shakarkandi  - 2  (400 gms)
• Tamarind chutney -1.5 tbsp
• Green chutney - 1.5 tbsp
• Red chili powder -1 tsp
• Black salt /kala namak - 1/4 tsp
• Roasted cumin powder  - 1/3 tsp
• Salt - to taste
• Green chili,chopped -1 tsp
• Fresh coriander,chopped -  2 tbsp
• Lemon juice- 2 tbsp

PROCEDURE-

1. Boil shakarkand /sweet potato in a pressure cooker with a glass of water,if its big then make into 2-3 big pieces.
2. Boil on medium heat fopr 3 whistles.
3. When cool down completely then peel the skin completly.
4. Chop the boiled sweet potato into medium size cubes.
5. Take a big bowl and add chopped sweet potatoes.
6. Add all the spices and both chutney and lemon juice.
7. Mix preperly add chopped green chili and fresgh coriander.
8. Serve with a tooth pick and a lemon wedge.

Tips-

1. For the smoky flavour- slice the boiled and peeled sweet potato into 1 inch thick roundels. grease a non stick flat pan with few drops of oil.arrange the sweet potato slices over it in single layer and cook on medium heat till it get nice golden color,turn the sides and cook from other side too. make cubes and make chat.
2. Can also make without the chutnies.
3. You can substitute lemon juice with orange juice.
4. Can also add some boiled potatoes and ripe banana cubes in it.

Gobhi,Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

A very popular and delicious seasonal mix vegetable pickle of Delhi and Punjab(India)

This pickle is a specialty from Punjab,a must have pickle during winter  as these vegetables are easily available during this season.I always make this pickle in the starting  of winters and enjoy with  all the stuffed parathas which we usually make during winters ,it taste great with paratha ,poori and rice and daal combo too.

The main vegetables used to make this pickle are carrot,cauliflower and turnips .I have used them in equal preparation but you can adjust the ratio according to your choice or can use any two vegetables instead of three but in authentic pickle these three are must.

The recipe is quit easy to make but you have to be careful in few things.First and foremost is to dry the extra moisture from the vegetable by sun drying them on a cloth for a day.The jaggary should be just melted in vinegar ,don't overcook it as it may alter the taste.
It taste best when its fresh so try to make in small batches.

Prep time-15 min
Cooking time-10 min
Difficulty level-medium
Cuisine-North,Punjab
Type- Pickle, side

INGREDIENTS-

• Cauliflower-500 gm
• Turnip-500 gm
• Carrots-500gm
• White vinegar-400 ml
• Asafoetida-1/2 t.s
• Jaggery-300 gms
• Turmeric-1 tsp
• Chilli powder-4 tbsp
• Ginger-150 gm
• Salt-4 tbsp
• Fenugreek seeds-2 tbls
• Fennel seeds-2 tbls
• Mustard-2 tbls
• Mustard oil-600 ml *
• Whole garam masala-4 tbls *

 PROCEDURE-

1. Seperate the florets from cauliflower and peel and chop turnip and carrots in baton shape.*
2. Grind garam masala,fenugreek ,fennel and mustard seeds coarsely,and peel and grate the ginger.
3. Boil enough water in a pan,add 1 tbls salt add cauliflower florets and boil for a minute ,
4. Now add turnip and carrots and boil for one more minute.drain and spread on a towel to absorb the moisture.
5. Keep in sunlight   for atleast 8 hours,or,till all the extra moisture dries up completely.(this step is important as moisture can spoil the pickle)
6. Take mustard oil in a pan and heat very well.remove pan from heat and then let it cool down slightly.
7. Then add grated ginger, fry for few seconds and then add asafoetida,red chilli powder,turmeric,salt and all the spices and stir.
8. Add the vegetables in this pan and mix well till vegetables get well coated with masala.
9. Heat vinegar in a seperate  pan,when it start boiling add crushed jaggery,and stir and mix,cook till jaggary dissolves completely
10. Let it cool a bit and then add it into the vegetables.mix well.
11. Transfer the pickle in a sterlized jar ,cover and keep in sunlight for 3 days.
12. Now your pickle is ready to eat.

NOTE-

1-Garam masala -Grind 6 black cardamom,12 small cardamom,1.5 t.s black pepper,1/2 t.s cloves,1.5 t.s cumin,1/2 t.s cinnamon OR use readymade garam masala.

2-This pickle taste best when it is fresh i.e with in a month. so don't make in large quantity. because vegetables taste better when they are crunchy.when pickle matures,they become soft and  may become too sour in taste.

3-You may increase or decrease the preportion of vegetable according to your personal choice.

4-You can substitute mustard oil with refined oil ,if you don't like the strong taste of mustard oil.

5-Batons-chop like french fries

6-Pickle should always be covered with a layer of oil to avoid spoiling.

1 Min Chocolate Mug Cake - Eggless

Chocolate mug cake made in microwave in just a minute

I love to bake but have limited my baking experiments now as my children are not so fond of baked goodies due to the calories its loaded with so I am left with just one option to try small sizes of cakes and cup cakes to bake.
Microwave in my house is used just for heating purposes,never cooked anything in it. I read many recipes to make cake and muffins in microwave but never tried any as in my opinion anything cooked ,baked or steamed will turn a bit dry and rubbery as compared to normal stove top cooking or oven baking.
There are so many microwave mug cake recipes on the net but I was a bit skeptical about trying them, but when I saw the mug cake recipe on Shireens blog ,I wanted to give it a try and believe me it turned out so moist and good that who ever tasted it loved it.
The ingredients are simple and easy and you can adjust the sugar and coco powder according to your taste.Addition of nuts and choco chips is optional ,you can add or just skip them.
Do try it and you will surely get addicted to this easy and quick mug cake,its so easy that even your kids can make it when ever they want to treat themselves.

If you love baking then do check many baking recipes on my blog - here

• Blue berry Muffins
• Fruit and nut cake
• Microwave oreo cake
• Olive and rosemary foccasia

Prep time -2 min
Cooking  time -1.5 min
Difficulty level - easy
Cuisine -International
Type-bake,dessert
Serve-1

INGREDIENTS-

• 2 tbsp - Refined flour /maida
• 1.5 tsp - Unsweetened coco powder.
• 1.5 tsp - Sugar
• 1/4 tsp - Baking powder
• Pinch of - Salt
• 2 tsp -  Chocolate chips (optional )
• 1 tsp - Crushed walnuts
• 1 tbsp - Fruit jam
• 2 tbsp - Milk
• 1 tbsp - Cooking oil

Cooking Directions-

1. Take a microwave safe mug.
2. Add flour,sugar,coco powder,salt and baking powder.
3. Mix well and add choco chips and walnuts and mix.
4. Now add milk, jam and oil.
5. Stir to mix properly.
6. Now keep the mug in the microwave.
7. Cook on micro high for 1 minute 10 seconds.
8. Wait for 2 minutes.
9. Now remove from microwave and ENJOY

Note-

1. You can add any fruit jam, marmalade or nutella of your choice ,I have added my favorite orange marmalade.
2. Addition of nuts and choco chips is optional ,you can add or skip them.
3. Cooking time may differ slightly depending on your microwave
4. It taste great with icecream :)

How to make vada pav /Vada pav recipe

 An Indian version of burger - very popular street food of Mumbai

Vada pav is the popular street food of Maharashtra. As it is very reasonable priced and a quite filling snack so is is also a brunch or lunch of many Mumbaikars. It is quite easy to make and you will also get all the ingredients easily at home.

A spiced potato dumpling is dipped in gram flour batter and deep fried to a nice golden colour and then served hot with spicy green chutney and a fried green chili.Its quite easy and quick recipe.You can easily adjust the spices according to your taste.

There are few variation of making the batata vada but the main ingredients and spices remains the same.You can adjust the spices according to your taste.

Prep time - 10 min
Cooking time -15 min
Difficulty level - medium
Spice level-medium hot
Cuisine - Indian,Maharashtra
Type - snack,street food

INGREDIENTS

• 6  - Pav buns (recipe here )
• 6 - Batata Vada (recipe here )
• 4 tbsp - Green chutney (recipe here )
• 4 tbsp - Tamarind chutney (recipe here )
• 4 tbsp - Dry coconut chutney (Recipe here )
• 6  - Green chilies
• 1 tsp - Chat masala

Cooking Directions

1. Take a pav bun and slit it from the center but keep attach from the end.
2. Poke the whole green chili and deep fry or shallow fry in hot oil
3. Remove chili from the Pan and sprinkle some salt or chat masala and keep aside.
4. Apply some green chutney on the inner side of the pav.
5. Apply tamarind chutney on the second half of the bun.
6. Slightly press the vada pav and stuff in between the pav.
7. Sprinkle dry coconut chutney over the vada pav.
8. Close the bun and serve with fried green chili.