Kela Methi Nu Shaak

Mildly spiced banana and fresh fenugreek stir fry

Fresh fenugreek is available in abundance in winters.Its a good source of Iron,Vit K, roughage, nicotinic acid and protein so very good to include in your daily diet in different forms.we make different recipes with fresh methi and the most popular is Methi aloo subzi and Methi Thepla

This kela methi nu shaak is a typical Gujarati specialty its quick and easy to make and taste so good .It have all the taste-sweet from banana,bitter from methi,hot from the chilies and sour from lemon juice.
You have to make it just before serving and then it taste best. Best served with with bajra roti and aloo shaak.

Prep time-5 min
Cooking time-5 min
Difficulty level-easy
Spice level-mild hot
Cuisine-Indian,Gujarati
Type-side,curry
Serve-2

INGREDIENTS-

• Ripe banana -3
• Fresh fenugreek,chopped /methi- 1.5 cup
• Green chili,chopped -1.5 tsp 
• Ginger chopped -1/2 tsp
• Lemon juice - 2 tsp
• Sugar - 1 tsp
• Salt - to taste
• Turmeric -1/4 tsp
• Chili powder- 1/2 tsp
• Garam masala -pinch of
• Cooking oil - 2.5 tbsp
• Cumin seeds- 1/2 tsp
• Asafoetida- pinch of

PROCEDURE-

1. Pick tender  leaves of methi and wash them well and chop finely.
2. Peel and slice banana in medium thick roundels and keep aside.
3. Heat oil in a pan and add cumin and carom seeds.
4. Then add chopped green chilies and asafoetida and stir till cumin become golden in color.
5. Now add chopped fenugreek leaves and 3 tbsp of water.
6. Cover the pan and cook till leaves get cooked.
7. Now add sugar,salt,chili powder ,garam masala and lemon juice in banana slices
8. Add turmeric powder in the pan and stir to mix.
9. Now add banana slices in the pan and stir gently.
10. Cook for few seconds or for a minute.
11. Serve hot with bajra or wheat roti.

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

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.

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.

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

Diwali Special: How to make Raj Kachori / Indian style crispy tacos

Crispy shells dressed with various toppings and chutneys

Raj kachori, as the name suggests, is a royal treat! It is stuffed with a variety of traditional Indian toppings, savory munchies, and a combination of hot and sweet chutneys.

Besides the great taste and variety of textures in the dish, a great part of this dish is that it is assembled live, right in front of the guests. If you have done your preparations right, then it is a very quick and easy dish to assemble and serve. The outer shells of raj kachori, and most of the other ingredients can be prepared ahead of time. The shells in particular, remain fresh for a fortnight so it is good to make them a few days before the festivities.

A mixture of boondis, papadis, boiled potatoes, boiled chickpeas, dahi vadas, sprouts can be stuffed inside the kachori. There is no fix list of components in the stuffings, and you can create your own version from whatever is easily available at hand, or can be prepared easily. You can just add potatoes, sprouts or boondis and some chopped tomatoes to make it a quick, light, and healthy appetizer.

Prep time - 10 min
Cooking time - 20 min
Difficulty level - Medium
Spice level - Medium hot
Cuisine - North Indian
Type - Snack, Street food

INGREDIENTS-

To make Raj Kachori-

• Semolina / Sooji -1 cup
• Refined flour / Maida - 1 tbsp
• Gram flour / Besan - 1/4 cup
• Cooking oil - 2tsp
• Chili powder - 1 tsp
• Fruit salt / Eno - a pinch of (optional)
• Salt - to taste

To assemble-

• Chickpeas / Kabuli chana, boiled- 1 cup
• Potatoes, boiled- 2 small
• Dahi vada (only the vadas) - 6 piece
• Boondi - 3 tbsp
• Papdi, crushed  -8
• Namkeen (Bhujiya / Nylon sev) - 3 tbsp
• Pomegranate seeds - 2 tbsp
• Yogurt / Dahi - 1cup
• Mint or Coriander Chutney - 1/2 cup
• Tamarind Chutney (Saunth) - 1/3 cup
• Roasted Cumin powder - 1 tsp
• Chili powder - 1.5 tsp
• Black salt - 1 tsp

PROCEDURE-

1. In a bowl add all the ingredients listed to make Raj Kachori.
2. Mix everything well.
3. Add just enough water to make medium soft dough.
4. Cover and rest the dough for 15 minutes.
5. Knead it again and make small balls from the dough.
6. Roll to make medium thick pooris/discs
7. Slide the prepared poori in hot oil.
8. Press with a spatula to help it puff completely.
9. Reduce the heat to medium low and deep fry in from both sides till golden in colour
10. When done drain on a paper napkin.
11. Let them cool down completely.
12. Beat yogurt and add some salt and 1/2 tsp sugar.
13. When you want to serve then poke it on top and make a hole  in it.
14. Add chopped potato,chick peas,dahi vada.
15. Add some curd and green chutney.
16. Add some crushed papadi and boondi and fill it till the top.
17. Again drizzle yogurt,green chutney and tamarind chutney.
18. Add some bhujiya sev and sprinkle chili powder,cumin powder and black salt.
19. Garnish with anar dana/pomegranate seeds.
20. Serve immediately

Stuffed Mawa Modak

Stuffed Mawa Modak

Stuffed sweet dumpling made with milk and dry fruits

Ganesh Chaturthi/Vinayak Chaturthi is a very popular festival in India. Different varieties of sweets and Naivaidhyams are made during Ganapati utsav. Sweet Modaks of different varieties are made and offered to Lord Ganesh. There are many versions, flavours and variety of making modaks.

Most popular and authentic modaks are made with flour stuffed with coconut and jaggery and then deep fried and  the other very popular modaks are made with rice flour dough ,stuffed with coconut and jaggary filling and then steamed.

I have already posted an easy recipe for making Coconut rose modak ,which are made with coconut and condensed milk. Today I am sharing an easy, healthy, and delicious Modak recipe to offer to lord Ganesha.The outer covering is made with milk powder and condensed milk and cooked in microwave. If you don't want to make it in microwave then you can cook it in a non stick pan till the dough start separating from the pan.
 
The filling is made with crushed nuts and dates and then stuffed inside the modak. A special type of mould is used to make these modaks, which is very easily available all over India, but may not be that easily available outside. In case you don't have access to a mould, you can easily shape it without it - just make a stuffed ball and then gently pull the top with greased fingers to make a dome.

Prep time - 10 min
Cooking time - 4 min
Difficulty level - medium
Spice level sweet
Cuisine -Indian
Type -sweet,dessert

INGREDIENTS-

• Milk powder- 2 cup
• Condensed milk-1 can
• Cardamom powder - 1/2 tsp
• Butter- 3 tsp
• Saffron /kesar - 1/4 tsp
• Milk- 1.5 tsp

Stuffing-

• Almonds /badam - 15
• Pistachio /pista ,chopped- 2 tbsp
• Cashews nuts /kaju - 12
• Dates /khajoor - 10
• Condensed milk- 3 tsp
• Cardamom powder/elaichi powder - 1/4 tsp

PROCEDURE-

1. Chop or crush the nuts and make a coarse mixture.
2. De-seed, chop and mash the dates in the grinder.
3. Take a bowl add nuts, dates, cardamom powder and 3 tsp of condensed milk.
4. Mix and mash every thing to make a dough.
5. Can add some more condensed milk if it is too dry
6. Now make small size balls from this nut mixture and keep aside.
7. Soak crushed saffron in 1.5 tsp of warm milk and keep aside
8. In a big microwave proof glass bowl add butter and micro for about 40 seconds .
9. When butter melts then take out the bowl from the microwave.
10. Add milk powder and condensed milk and whisk well.
11. Now put the bowl in the microwave and cook for 1 minute on micro high.
12. Take out the bowl and stir and mix well.
13. Now again micro for 1 minute.
14. Take out the bowl and mix it again.
15. Now add saffron and cardamom powder and mix well.
16. Again micro for 1 minute.
17. Take out and mix well and then repeat the process for 1 more time.(total 4 times )
18. Let the mixture cool down a bit,keep stirring in between to avoid any lumps.
19. When it cool down then take a small portion of the dough and stuff it in the greased mould from the opening in the bottom
20. Press the dough all around with the help of your thumb and make a cavity in the center.
21. Take a nut mixture ball and stuff it in the center of the modak.
22. Take a small portion of the milk dough and seal the bottom.
23. Now open the mould carefully and take out the modak from the mould.
24. Garnish modak with a paste of saffron and milk.

Moong Sprout Kachori

Crisp home made pastry shells stuffed with mildly spiced bean sprout filling

Kachoris are very popular breakfast and snack from North India.They are flaky and crisp shells made with refined flour, stuffed with either savory or sweet stuffing but savory version is the most popular version of kachoris.

They are often made on festivals,on every special occasion or can be made any day when ever you want to have some thing crisp and spicy. Kachories are easily available in all restaurants ,chat corners and on road side stalls.They are served with chutney, kadi or allo ki subzi depending on each city and region. In Rajasthan kachoris are served with kadi and in Uttar pradesh kachoris are served with sweet and sour kaddu ki subzi. and thin potato curry

They are usually made with refined flour/maida but can also be made with wheat flour or a mix of wheat flour and refined flour or even with multigrain flour. Stir fried spicy lentil or vegetable mixture is made to stuff inside the kachori and then the stuffed kachoris are deep fried on medium heat till golden and crisp.

There are so many variations and versions of making kachoris .If you love making kachoris then do check these kachori recipe from my blog -The popular  Urad daal ki khasta kachori  ,  Aloo ki kachori,  Corn kachori , Moong daal ki khasta kachori  and tangy and spicy Kachori chaat

Prep time-25 min
Cooking time -15 min
Difficulty level -medium
Spice level -medium
Cuisine-North Indian
Type-snack

INGREDIENTS-

For outer layer/puff

• Refined flour /maida- 2 cup
• Semolina /sooji - 3 tbsp
• Cooking oil- 4 tbsp
• Lemon juice- 1/4 tsp
• Salt /namak - to taste

For the stuffing-

• Bean sprouts /ankurit moong - 3 cup
• Potato /aloo, boiled - 1(medium)
• Mint leaves /pudina, chopped - 2 tbsp
• Fresh coriander,chopped- 2 tbsp
• Green chili /hari mirch, chopped - 1 tbsp
• Turmeric /haldi - 1/3 tsp
• Ginger /adrak, grated - 1tsp
• Mango powder/amchoor - 1.5 tsp
• Chili powder/lal mirch - 1.5 tsp
• Coriander powder /dhaniya - 1.5 tsp
• Garm masala - 1/4 tsp
• Salt /namak -to taste
• Cooking oil /tel - 2.5 tbsp
• Cumin /jeera - 1 tsp
• Asafoetida /hing - 1/4 tsp

PROCEDURE-

For the outer covering

1. Mix and sift flour,sooji and salt in a bowl
2. Add oil and lemon juice and rub to mix well
3. Add water and make a soft dough.
4. Cover and keep aside for 20 minute

For the filling-

1. Wash bean sprouts very well with normal water.
2. Heat oil in a heavy bottom pan.
3. Add cumin,chopped green chili and asafoetida
4. When cumin start crackling add bean sprouts and saute for a minute
5. Now add turmric and salt and 1 tsp of water
6. Cover and cook on low flame till it get cooked but remain crunchy,don't over cook them.
7. Now add mashed potato and all the spices .
8. Stir fry for a minute.
9. Take out in a bowl and let it cool down completely.
10. Now add chopped mint and coriander and mix .

Making the kachori-

1. Knead the prepared dough to make it soft and pliable.
2. Make small size balls of equal size from the dough and keep aside.
3. Cover the balls with a damp cloth .
4. Take a ball and flatten it a little with the rolling pin.
5. Put about 1.5 tbsp of filling in the center.
6. Bring together all the sides and collect in the middle .
7. Close it and press it slightly,make sure it will seal properly.
8. Press the kachori with your palm to flatten it slightly.
9. Heat enough oil in a deep pan.
10. When it become medium hot then gently slide few kachoris in hot oil.
11. Now lower the temperature to medium.
12. The kachori will puff up then turn the side.
13. Fry it till it become golden from both the sides.
14. Drain the fried kachori on a paper napkin.
15. Serve hot .

Serving suggestions-Serve with green chutney and date and tamarind chutney.