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.

Dahi Wali Gobhi

Cauliflower cooked in mildly spiced yogurt sauce.

As the winters are just started the market is flooded with beautiful cauliflower.Its among the few vegetables which are loved by almost everyone.There are so many recipes to make with cauliflower,bake it,roast it,stir fry ,fry it -you can be adventurous with cauliflower and every times you come with a new and delicious preparation.
This dahi wali gobhi is a simple curry with fresh and tangy flvours of curd and tomato.It is quite easy to cook and taste delicious,it can be served with chapati, Lachcha paratha , pooris and also pair well with jeera rice or steamed rice.
If you like cauliflower then do check few  more cauliflower recipes from my blog-

•  Aloo gobhi ki subzi
• Gobhi Matar ka keema
• Hariyali Gobhi kofta curry
• Gobhi Matar masala

Prep time-10 min

Cooking time-20 min
Difficulty level-medium
Spice level-medium
Cuisine-Indian
Type-side
serve-4

Dahi wali Gobhi

INGREDIENTS

• 250 gms - Cauliflower/ Phool gobhi
• 50 gm - Green peas
• 1 cup- yogurt/dahi
• 3/4 cup- Tomato,chopped
• 2 tsp - Ginger,chopped or grated
• 1 tsp - Red chili powder / lal mirch
• 3/4 tsp - Turmeric powder /haldi
• 1/4 tsp - Garam masala
• 1 tbsp - Gram flour/besan
• 2.5 tbsp - Cooking oil
• 1/2 tsp - Cumin seeds /jeera
• 1/2 tsp - Mustard seeds /rai
• 2 tbsp - Fresh coriander/dhaniya
• To taste - Salt

Cooking Directions

1. Wash and make medium size florets from the cauliflower.
2. Soak it in warm salted water for few minutes to remove any impurities .
3. Wash and rinse with fresh water and wipe with a cloth napkin.
4. Heat oil in a wide and deep pan.
5. Add mustard and cumin seeds.
6. When seeds start crackling add ginger and saute for few seconds.
7. Now add turmeric powder and cauliflower florets and give a good stir.
8. Add salt,green peas and 1 cup water.
9. Cover with a lid and cook on slow heat till half done.
10. In a bowl take curd,gram flour and chili powder and mix well.
11. Add this curd mixture in the curry and mix properly.
12. Add chopped tomatoes and mix.
13. Now cover and simmer till done.
14. Add fresh coriander and garam masala when done.
15. Serve hot with poori,paratha or steamed rice.

Tabbouleh Salad Recipe

A classic Middle Eastern salad of fresh greens and bulghur - A Lebanese speciality


Tabbouleh is a classic healthy salad from Middle east region. lots of fresh greens,tomatoes,cucumber are added with soaked bulgar/bulghur. Traditionally little quantity of bulghur is added in lots of greens but you can also add more bulghur if you wish ,but I have used more greens and less bulghur.

Bulgar is mainly used in middle eastern cuisine.wheat is parboiled,dried and coarsely ground into tiny pieces to make bulghur.if you don't have bulghur then can substitute it with couscous or boiled fine daliya (broken wheat)

Use of greens, mint, parsley and lemon gives it a very fresh flavor,addition of cucumber is optional but I have added it to give some crunch and freshness.When using tomatoes try to remove the pulp else it will become soggy soon.You can also add some finely chopped mild green chilies in it.

Traditionally Lebanese seven spice powder is also added in it but as I don't have it so just used salt,pepper and lemon juice and loved the fresh flavors

Prep time -15 min
Cuisine - Middle Eastern
Type - salad,side
Difficulty level - easy
Spice level - mild
Serve -5

INGREDIENTS-

• 1/2 cup -Bulghur (Fine cracked wheat)
• 5 cup - Parsley, chopped
• 1.5 cup - Mint leaves, chopped
• 2 - Tomato, chopped
• 3/4 cup - Cucumber,chopped
• 4 tbsp - Olive oil
• 3.5 tbsp - Lemon juice
• To taste - Salt
• 1/2 tsp - Pepper powder

PROCEDURE-

1. Take bulgar in a bowl and wash it with water .
2. Now add 1 cup of hot water in bulgar.
3. Cover the bowl with a lid and rest for about 25 minutes.
4. Chop tomato and cucumber in fine pieces.
5. Wash parsley and mint and chop finely.
6. To make the dressing-In a bowl mix olive oil,lemon juice ,salt and pepper powder 
7. Take a big bowl and add soaked bulgar, parsley, mint, tomato and cucumbers and mix.
8. Now add the prepared dressing in the salad.
9. Toss gently and serve chilled

Serving suggestions-serve as a salad, side dish,with  toasted pita bread or romain lettuce etc.

Note-

1-If bulghur is not available then can use couscous or boiled fine daliya
2-Chop vegetables and soak bulghur and then mix just before serving else the greens become soft and loose its crispness.
3-You can easily adjust the proportion of bulghur and greens according to your choice,can add more bulghur and less greens OR less bulghur and more greens.

Namkeen Lemon Daliya

Quick,easy and healthy breakfast made with broken wheat

Daliya/fada is made with unpolished broken wheat ,it is very healthy breakfast option from ancient time.there are so many recipes to make with broken wheat.you can easily substitute it with modern healthy options like oats,quinoa ,burghal etc.It is very cheap and easily available in comparison to oats etc and also very easy to cook and easy to digest so a very good option to include in your daily diet.

You can make sweets, savoury snacks, idli and many many more recipe and varieties with daliya.This Namkeen lemon daliya is a very easy and quick recipe,you just need few spices and a healthy,filling and delicious breakfast is ready to serve,its also very good to carry in lunchboxes and for travelling.
I have also posted many daliya recipes in my blog as this is a regular in my kitchen.so try this easy and healthy lemon Daliya in your kitchen.

Prep time-5 min
Cooking time-10
Difficulty level-easy
Spice level-mild
Cuisine -Indian,Rajasthani
Type-breakfast,main

Lemon Daliya

Ingredients

• 1/2 cup - Broken wheat /daliya/fada
• 1.5 tbsp - Ghee or oil
• 1 tsp - Cumin seed /jeera
• 1.5 tsp - Green chili,chopped
• 8-10 Curry leaves
• To taste - Salt /namak
• 1/2 tsp - Turmeric /haldi
• 1.5 tsp - Lemon juice
• 2 tbsp - Fresh coriander,chopped

Cooking Directions

1. Heat ghee or oil in a pressure cooker.
2. Add cumin seeds,curry leaves and chopped green chilies.
3. Add daliya and stir fry every thing till it become slightly white in colour and start giving a nice aroma.
4. Now add turmeric,salt and 1.5 cup of water and mix
5. Pressure cook on medium heat for 3 whistles or cook till done.
6. Open when cool down completely.
7. Add lemon juice and chopped fresh coriander.
8. Serve hot.

Check some more Daliya recipes-

• Daliya upma
• Daliya khichdi
• Daliya ki kheer

NOTE-
Cooking time depends on the size and quality of daliya so cook accordingly,

Multi Grain Veggie Pancakes | Elekta Stand Mixer Product Review

Product review for the Elekta Platinum Series Stand Mixer

I got a chance to try out the new Elekta Platinum Series Stand Mixer recently. Elekta Gulf had reached out to me, and were very generous in sending me a piece to try. This is not a sponsored review in any way, so you can be assured of the integrity of this review.

Though I have used quite a few kitchen appliances, I have never really had the chance to use a stand mixer. Mainly because I was not really aware of the value it adds to a kitchen, and partly because I have been cooking in the same kitchen for the past 30 years. Kitchens back then were pretty small :)

Now about the mixer - It is an Elekta Platinum Series Stand Mixer. Elekta is an consumer electronics company based out of Dubai, and have distribution in all of the Middle East, and many other countries. Their "Platinum" series is their premium range of products, with a strong focus on contemporary designing, and using high quality steel even for the exterior.

The device looks very decent (look at the pictures below), and is not very large (occupies less space than a standard Indian "mixie"). It comes with a three litre bowl, three different types of attachments:

1. Whisk
2. Beater
3. Dough Hook

I used the whisk to great effect in making the pancakes in this recipe. Using an appliance for whisking the batter made a perfectly frothy batter - something that may be very hard, if not impossible to achieve with a manual whisk. This attachment will be perfectly useful for whisking pretty much everything - from buttermilk to pakoda batter. Lumps in the batter mix would be pretty impossible.

I didn't get a chance to use the beater - but I do feel that it may come in very handy while making icing for cakes.

The highlight of the device, for me, was the last attachment. The Dough Hook. I was not really expecting great results from a machine - but it kneaded the perfect dough. It's a delight to actually see the hook at work - the way it first mixes the flour with the water, and then keeps jabbing at the mix - replicates the exact way we knead with our hands. This attachment can easily save a good 30-40 minutes a day that are spent in kneading chapati dough for a family.

Overall, I really liked the device - it looks great, is not noisy, and does its job pretty well. Good job Elekta!

Prep time- 10 min
Cooking time- 10 min
Difficulty level-easy
Spice level-mild
Cuisine- international
Type-snack,breakfast

INGREDIENTS-

• 1/4 cup - Maize flour/makki ka atta
• 1/4 cup  - Quick cooking Oats
• 1/4 cup-  Gram flour /besan
• 1/4 cup - Semolina /sooji
• 1/2 cup - Wheat flour/atta
• 1/4 cup - Yogurt /dahi
• 1/2 cup - Grated cabbage
• 1/2 cup - Grated carrot
• 2 tbsp  - Chopped fresh coriander
•  2 tsp  -  Green chilies,minced
• 1 tsp  - Crushed black peeper
• To taste - Salt
• 1/4 tsp - baking powder

PROCEDURE-

1. In the Elekta machine bowl add all the flours,spices ,yogurt and 1.5 cup water.
2. Attach the whisk attachment in the machine
3. Whisk it for 2 minutes.
4. Add grated vegetables and whisk again for 2 minutes.
5. Remove the bowl from the machine and add baking powder and mix.
6. heat a non stick flat pan and grease it with little olive oil.
7. Spread a laddlefull of batter on the pan and spread in a circle.
8. Cook on medium heat and sprinkle few drops of oil over it.
9. When cooked, flip the side and drizzle few drops of oil or butter and cook to nice golden colour from other side.
10. Remove from the pan and serve hot with ketchup.

NOTE-

• You can add 1/4 tsp oregano or cumin powder in the batter.
• Can add any grated vegetable of your choice

This is a honest product review. My reviews were not influenced in any ways by the views of Elekta Gulf. Thank you Elekta Gulf for this wonderful review opportunity.  In accordance with FTC rules, I am disclosing that I received the free products mentioned in the post to provide my opinion and review. This was not a paid endorsement nor have I received any form of compensation to do the review.

How to Make Batata Vada , Mumbai Batata Vada Recipe

Spiced potato dumpling coated with gram flour batter and fried-very popular street food of Mumbai

Batata vada is the most popular street food of Maharashtra,It is a very popular snack of Mumbai. As it is very reasonable priced and a quite filling snack so is is also a brunch or lunch of many Mumbaikars.
Boiled potatoes are roughly mashed and then few fresh herbs and spices are added in the potato mash ,then a flavorful tempering is added in it and then shaped in round balls .Then these spicy potato dumplings are 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 this vada but the main ingredients and spices remains the same.

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

Batata Vada

INGREDIENTS-

• 250 gm - Potato,boiled
• 1 tbsp - Green chili,minced
• 1 tsp - Ginger,chopped
• 1/2 cup - Fresh coriander,chopped
• To taste - Salt/namak
• 1/3 tsp - Turmeric
• 1/4 tsp - Citric acid/tatri *
• 1 tsp - Mustard seeds /rai
• 1/4 tsp -white lentil /urad daal
• 1/4 tsp - Asafoetida /hing
• 8 -  Curry leaves
• 1 tbsp - Cooking oil

Batter-

• 1 cup - Gram flour /besan
• 2 tbsp - Rice flour/chawal ka atta
• 1/4 tsp - Turmeric/haldi
• 1 tsp - Chili powder
• 1 tbsp - Hot oil
• To taste  - Salt
• Pinch of  - Soda-bi-carb (optional)

Cooking Directions-

1. Peel and coarsely mash the boiled potatoes(don't make a paste of potatoes )
2. Heat oil in a pan and add urad daal and mustard seeds.
3. When seed start crackling add asafoetida,curry leaves and green chilies.
4. Stir and then add turmeric powder and boiled potatoes.
5. Add salt and citric acid and stir to mix every thing.
6. Remove from the flame and add chopped fresh coriander.
7. Mix it and let it cool down a bit.
8. Now make small balls from this potato mixture and keep aside.
9. In a bowl add gram flour, rice flour, salt,chili powder and turmeric.
10. Add water to make a batter of pouring consistency.
11. Add hot oil and mix well.
12. Heat oil in a deep and wide pan.
13. Dip the prepared potato balls in the gram flour batter.
14. Gently add in the hot oil and deep fry on medium heat.
15. Change the sides 2-3 times in between so get a nice colour from all the sides.
16. Remove from the pan when become golden and crisp.
17. Drain on a paper napkin to absorb the extra oil.
18. Slit or poke hole in few green chilies and deep fry them.
19. Drain on a paper napkin and sprinkle some chat masala or salt over them.
20. Serve hot vadas with green chutney,ketchup and fried green chilies.

NOTE-

1-To add sourness in the vada you can add either citric acid or lemon juice.

2-Don't mash the potato completely,just mash roughly,don't make a paste of potatoes.
3-You can reduce the quantity of minced green chilies and add some red chili powder in the potato mixture.
4-for variation -you can also add some boiled peas at step -3

Guvar Phali aur Aloo ki Subzi / Cluster beans and potatoes in a tomato broth

Cluster beans and potatoes cooked in a tangy tomato curry

Guvar phali/Cluster beans are traditionally a summer vegetable and very easily available in that season. For places where it is not available at all, it is usually available in canned and frozen forms in supermarkets.

These beans are slightly bitter in taste and have a tougher texture as compared to to french beans or long beans. The edge of these beans is especially fibrous, and you'll have to de-string it. This step adds 5-10 minutes to the process, but is very important to ensure that the dish doesn't end up being excessively chewy. Once de-stringed, it is preferable to steam or boil the beans first, in case you to plan to make a stir fry or dry curry.

As this is a heavier vegetable to digest, it is always a good idea to add a little ajwain (carom seeds) to the tempering. It helps the digestion, and adds a great taste too.

The version I am posting today is a "wet curry" (or patli / rasedaar subzi). For a dry stir fried version, you may want to look at this link - Guvar phali  ki subzi

Prep time -10 min
Cooking time - 15 min
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - side
Serve - 4

INGREDIENTS-

• 175 gms - Cluster beans/Guvar phali
• 200 gms - Potato /aloo
• 175 gm /2 medium - Tomato,chopped
• 1 tsp - Green chili,chopped
• 1 tsp - Ginger,chopped
• 3 tbsp - Cooking oil /tel
• 3/4 tsp - Cumin/jeera
• 1/4 tsp - Carom seeds /ajwain
• 1/4 tsp - Asafoetida /hing
• 1/2 tsp - Turmeric/haldi
• 1 tsp - Chili powder /lal mirch
• 1.5 tsp - Coriander powder /dhaniya
• To taste - Salt /namak
• 1 tsp - Lemon juice / numbu ka ras
• 2 tbsp- Fresh coriander/dhaniya,chopped
• A pinch of - Sugar/chini
• 3/4 cup  -Water

COOKING DIRECTIONS

1. Wash and string the guvar phalis
2. Chop to make big pieces of about 1 inches.
3. Peel and chop potato into big pieces.
4. Chop tomatoes in small pieces
5. Heat oil in a pressure cooker.
6. Add cumin and carom seeds,when they start crackling add asafoetida.
7. Now add chopped tomatoes and salt and stir fry till tomatoes become soft and mushy.
8. Now add powdered spices and stir fry till oil start leaving the sides.
9. Add chopped guvar phali and potatoes.
10. Mix well and add water.
11. Mix and pressure cook for about 2-3 whistles or cook till done.
12. Open the cooker when cool down completely.
13. Add lemon juice ,pinch of sugar and fresh coriander.
14. Serve hot.

Serving suggestions-serve with paratha,roti or rice

How To Make laapsi /Sweet Daliya

Healthy and delicious dessert made with broken wheat

Laapsi is a very popular sweet dish from the state of Rajasthan.It is quick ,easy and delicious dish made with broken wheat,ghee and sugar or jaggary,This is also very popular in North Indian states specially in Gujarat and Uttar Pradesh. It is specially made during wedding or any big or small festive occasions and a winter special recipe.

Though making laapsi is quite easy but often the cooked grains become little chewy if you directly add the sugar in the cooked daliya ,so add sugar in little water and boil till sugar dissolves and then adding it in the daliya makes a perfect laapsi.You can add any nuts of your choice but almonds and raisins taste great ,addition of saffron also gives a wonderful flavour.

Prep time- 5 min
Cooking time-15 min
Difficultylevel -easy
Spice level-sweet
Cuisine-North Indian
Type-dessert
Serve-5

INGREDIENTS-

• Broken wheat/ daliya/fada- 1 cup
• Clarified butter/ghee- 1/2 cup *
• Cloves/lavang- 3
• Green cardamom /elaichi -4
• Cinnamon stick/daalchini -1/3 inch
• Sugar/chini -1 cup
• Saffron /kesar - few strands
• Milk /dudh- 2 tsp
• Water/paani -3.5 cups
• Almonds /badam -12
• Raisins /kishmish- 3 tbsp
• Cardamom powder- 1/2 tsp

PROCEDURE-

1. Heat ghee in a heavy bottom pan.
2. Add cloves ,cardamom(crush lightly to open it up) and cinnamon 
3. Add daliya and roast on low heat till it become pink and start giving a nice aroma.
4. Now add raisins and chopped almonds and just give a stir.
5. Add 3 cups of water and pressure cook for 3 whistles or cook till done.
6. In a separate pan add sugar and water and cook till sugar melts.(A)
7. Soak saffron in 2 tsp of milk and crush in a mortar and pestle.
8. When cooker cool down completely then open it.
9. Add sugar water(A) and mix it.
10. Now give it a boil and then simmer on low heat,till it almost drys up.
11. Now add cardamom powder and saffron and mix.
12. Serve hot garnished with pista and almond slices.

My Notes-

1. Use thick grain/coarse daliya to make laapsi ,don't use the fine variety otherwise it may become mushy.
2. The amount of water and pressure cooking time also depends on the quality of wheat used so adjust accordingly.
3. Traditionally a good amount of ghee is used in making laapsi but you can easily reduce the quantity of ghee if you want 
4. You can also use jaggary /gur instead of sugar.
5. It will become dry after some times,so its fine to have some moisture after finishing it.

How To Make Lemon Rice

Simple and flavourful peanut and lemon rice -a South Indian specialty

Rice is the staple diet of South India and there are so many ways of making simple but flavourful rice pilaf .Many South Indian rice preparations are very quick and made by using left over rice.I love rice and often try different recipes to make quick and filling rice preparations.

lemon rice is a very popular south Indian preparation .It is very flavourful and can be made with either left over boiled rice or  fresh boiled rice. Its a dry preparation so a good recipe to use for lunch boxes and as a travel food.It is also offered as prashad in many south Indian temples.
If you have left over rice then it can be made in a jiffy,just a tempering of urad daal, mustard, peanuts and curry leaves are added in boiled rice and then lemon juice is added to give that tangy flavour. Addition of cashew nuts is optional.

This rice is a complete meal in itself so you don't need any accompaniment to serve with it but papad,salad and coconut chutney goes very well with this preparation .

Prep time-10 min
Cooking time-15 min
Difficulty level- easy
Spice level- mild spice
Cuisine- South Indian
Type-main

INGREDIENTS-

• Boiled rice - 2.5 cup
• Pea nuts /moongphali - 2 tbsp
• Lemon juice- 2 tbsp
• Curry leaves -10
• Green chili /hari mirch,chopped - 2 tsp
• Ginger/adrak,chopped -1/2 tsp
• Cooking oil - 2 tbsp
• Mustard seeds/rai - 1.5 tsp
• Asafoetida/hing - 1/4 tsp
• White lentil /urad daal - 1 tsp
• Bengal gram /chana dal - 1tbsp
• Whole red chili /sadut laal mirch - 4
• Cashew nuts /kaju - 12
• Turmeric /haldi-1/2 tsp
• Salt/namak- to taste

PROCEDURE-

1. Heat oil in a heavy and broad bottom pan.
2. Add peanuts and stir fry on low flame till golden in colour
3. Drain and keep aside.
4. Now add urad daal,chana daal and when it start's to get some colour add the cashew nuts and stir
5. When cashew start's getting a nice color then add whole red chilies,green chilies ,curry leaves and asafoetida.
6. Add turmeric,fried peanuts,boiled rice and salt and stir to mix well.
7. Switch off the flame and then add lemon juice and mix.
8. Keep it covered for about 10-15 minutes so it absorbs all the flavours and the urad daal and chana daal will also become slightly soft.

Serving suggestions-Serve with salad, papad,coconut chutney or tomato chutney

Check some more rice recipes-

• Puliyodharai
• Minty Tomato rice
• Curd Rice
• Vangi Bhath
• Sichuan kimchi rice
• Mexican chili bean rice