Chatakedar pakoda bhel

Chatakedar pakoda bhel

 

 

2 medium potatoes ( greated )

1 teaspoon salt

2 green chilies chopped

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

2 tablespoons corn flour

2 tablespoons white flour

oil for deep frying

Wash the greted potatoes 2 to 3 times, squeeze out the water. In a bowl, place grated potatoes, add salt, chopped chilies, ginger and garlic paste, corn flour, white flour. mix  until well combined. Take a small portion of the potato mixture prepare a petty with your fingers and deep fry  until golden brown.

 

 

Green chutney

tamarind chutney

row mango diced

onions finely chopped

mamra ( puffed rice )

papadam crushed

cilantro finely chopped

sev

chat masala

 

In a serving bowl, place the potato petty. Add all the other dry ingredients top with chutneys. You can add the quantity of the chutneys according to your taste. Give it a mix, and serve immediately as bhel will bocome soggy.

KHASTA PURI

KHASTA PURI

 

1 1/4 cup white flour

2 1/4 tablespoons ghee solid

2 tablespoons semolina

4 tablespoon milk

1/2 teaspoon salt

1/4 teaspoon baking powder

ghee for frying

 

1n a small bowl, place semolina add milk give it a stir and cover. Allow to rest for about 10 minutes.

In a bowl sieve the flour, add baking powder, salt , ghee and mix well. Add the semolina mixture into the white flour and mix adding just couple tablespoons of milk knead and prepare dough. Cover the dough, allow to test for about 15 minutes. Divide the dough into small balls, press with your palms, and with the help of little dry flour roll like paratha or (can roll into small puris ) cut with a cutter and prick with fork all over. Deep fry on medium heat on both the sides until golden brown.

 

KHOW SUEY

KHOW SUEY

 

So today I made know suey a noodle dish, a Burmese speciality. Its spicy, tangy, crunchy one pot meal with incredible aromatic flavors. The recipe was shared with me by my niece Dimple Mehta who lives in Dar-es-Salaam. Her lovely daughters made these a few weeks ago. I am so proud of the girls. I hope you give this recipe a try and if so, please let me know how you get on …..

 

1 onion chopped

5 to 6 garlic gloves

1 piece ginger

2 stalks of lemongrass

 

Blend onion, garlic, lemongrass and ginger make smooth paste, set aside .

 

Gravy

2 cups vegetable stock

1 cup coconut milk

2 tablespoons gram flour

1 teaspoon salt

1/2 teaspoon turmeric powder

1 tablespoon sugar

1 teaspoon chili powder

1 tablespoon soy souce

1 teaspoon lemon juice

1/2 cup bell pepper diced

1/2 cup baby corn

1/4 cup carrots diced

1/2 cup fried tofu

1 tablespoon sesame oil

 

 

Heat the oil in a skillet, add the prepared paste and saute for few minutes. Add gram flour  saute for about 30 cesonds stirring continuously. Add vegetable stock ,soy souce salt, turmeric powder, sugar, chili powder, mix well, stir in  coconut milk and let simmer. Add the vegetables, cover and cook for 3 to 4 minutes or until vegetables are done.  Turn the heat off add little fresh lemon juice set aside.

 

1 cup noodles boiled ( according to the instructions on the package )

1/4 cup spring onions finely chopped

1/2 cup fried onions

1/2 cup roasted peanuts crushed

1 tablespoon chili flakes

handful cilantro finely chopped

Lime wedges

 

 

To serve, place the prepared coconut soup in a large bowl, add boiled noodles. Top with fried onions, roasted peanuts, spring onions, cilantro and chili flakes. Serve hot.

 

FALUDA

I made this faluda in the colors of the Indian National flag, the Tiranga which is Saffron, White and Green.  This was especially requested by the Indian Association of Charleston as we will be celebrating India’s independence on 15th August.

This Falooda is particularly lovely as I have used my favourite spice “saffron” which is also one of the colors of the national flag.

Happy Independence Day India, Jai Hind.

                                                                  FALUDA

4 cups milk

1/2 cup china grass cut into small pieces ( about 1 inch)

1 cup hot water

3/4 cup sugar

food color of your choice

cormamom powder ( optional )

Nuts of your choice ( optional )

Soak the china grass in the hot water, stir and set aside for about 20 minutes. In a sauce pan, place milk and sugar mix well. Drain out the water from the china grass add to the milk and bring to a boil over medium heat while stirring for about 4 to 5 minutes. Turn the heat off, strain the mixture, you can add color and the cordamom if desired. Pour the mixture into cilicon  molds and let cool at the room temperature. Refrigerate for few hours and serve chilled.

ONION AND POTATO SHAK

ONIAN AND POTATO SHAK

 

6 pearl onions ( slice off the root ends and remove the outer peel)

4 baby potatoes ( boiled & peeled)

 

1/4 cup peanuts ground

1/4 cup sesame seeds ground

1/2 cup sev ground

4 tomatoes grated

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon green chili paste

2 teaspoon salt

pinch turmeric powder

3/4 teaspoon garam masala

2 teaspoon chili powder

2 teaspoon dhana jeeru

 

 

Temparing

5 tablespoons oil

3 to 4 black pepper

1 small piece cinnamon

Roast peanuts, sesame seeds separately on low heat, let cool and grind coarsely. Set aside.

Heat the oil in a pan on medium heat, place the onions soute for about 5 minutes stirring in between. Once almost caramelized add potatoes and saute for 1 minute. Remove from the pan, set aside. In the same oil, add cinnamon stick and black pepper saute add ginger and garlic paste saute for about 30 seconds add tomatoes, ground sesame seeds, peanuts, ground sev, chili paste, salt, turmeric powder, chili powder mix well cover and cook on low heat until oil ozzs out. Add 1 cup water onions, potatoes and garam masala. Mix gently, cover and simmer on low hear for about 3 to 4 minutes. Turn the heat off,transfer in a serving bowl , garnish with cilantro and enjoy the super flavor packed shak with roti and rice.

 

MANGO COCONUT BARFI

MANGO COCONUT BARFI

 

Bhai etle bahen na padkhe raheto ek pita tulya padchayo, jeni hajri ma bahen hamesha nirbhai rahe  che. Mara bhayo ne raksha bandhan ni hardik shubhkamna !

 

1 cup mango pulp

1 cup sugar

2 tablespoons corn flour

3 cups crated coconut

 

In a heavy bottomed skillet, place mango pulp, sugar and corn starch. Cook the mixture on a medium heat stirring continuously until it thickens. Add the grated coconut keep stirring constantly scraping sides until it leaves the sides of the pan. Turn the heat off, pour the mixture in a greased tray and spread evenly with spatula. Let it cool for about 30 minutes and cut them into squares or divide the mixture into equal size and roll into any shape.