Palak Pakoras are a crispy and flavorful snack, and quite possibly the tastiest compliment for your afternoon tea.Warning: These pakoras are highly addicting! Eat at your own risk!This recipe will serve 4.
Combine all the dry ingredients, with spinach, besan, corn starch, coriander, cumin seeds, chili flakes, salt, mango powder, and asafetida in a bowl. Mix it well.
Add water as needed to make sticky dough.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly.
Oil your palm lightly, take about 2 tablespoons of dough and roll them in patties, but not very thin. Make all the patties and put them over greased plate.
Drop the patties slowly in oil, do not overlap the pakoras. Fry the pakoras this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
Notes
They taste best when they are served hot. Palak Pakoras taste delicious specially when they are served with sweet and sour tamarind chutney, and hot cup of chai. You can also serve them as a chaat drizzling whipped yogurt, tamarind chutney and cilantro chutney. If you have prepared them before, the best way to heat the pakoras fry them again or heat them in oven at 350 for about 10 minutes.Enjoy! And thank you
Keyword Appetizer, Gluten Free, Homemade, Jain Food, No Garlic, No Onion, Sattvik Food, Snack, Spinach Fritters, Tasty, Tea Time Snack, Vegan
Delicious Pineapple Sheera or Halwa. This delicious combination of flavors is sure to please. Sweet and sour pineapple sheera really compliments Sooji halwa nicely to make a unique dish! Especially on holiday times I enjoy making one dessert which I can serve many ways. Sooji sheera and pineapple sheera I will serve combining both and top with ice cream, drizzle with chocolate ganache, forming them small bite size cake. You can also serve them individually with some garnishing. any way you decide to serve this will have wow factor with adults and kids. I will like you to share with some other serving ideas.
Drain the water from pineapple and set aside, don’t discard the water, will be used later.
Melt the ghee in a frying pan on medium heat. Add sooji and roast stirring constantly this will take about 2-3 minutes. Sooji will have a light sweet aroma, do not brown the sooji. Add the pineapple, mix it well stir for 2-3 more minutes.
Add sugar mix well, add pineapple syrup and water mix it well. cook till the water evaporated. Sheera should be the consistency of soft sticky dough. After it will cool off sheera will become little more dry.
Making Sooji ka Sheera
Melt the ghee in a frying pan on medium heat. Add sooji and roast to brown color; stirring constantly this will take about 5 to 8 minutes. After sooji is roasted half the way add almonds and roast with sooji. Sooji should be brown in color and will have a light sweet aroma.
Add the sugar, mix add the water slowly to sooji as water will splatter. Add cardamom, turn down the heat to medium low and let it cook for about 2-3 minutes. Sheera should be the consistency of thick batter. Note: as sheera will cool it will be thicker in consistency.
Notes
Serving: In an individual serving bowl serve both sheera side by side and garnish with pistachios. Make them in cupcake shape use about 3 oz cups or use the size you prefer. Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia
In a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside.
Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well.
In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color.
Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving.
Sprinkle with almonds and sliced red bell pepper
Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvik Food, Side Dish, Vegetarian
Custard Toast Bites is custard flavored with saffron and cardamom and served over toasted bread. This recipe is definitely un-traditional but nonetheless a delicious approach. This is super easy to make and you can call this Custard Bruschetta. Custard Toast Bites can be served as a dessert or tea time snack.
12thin slices of French bread bruschettaor use the regular size bread and cut them to size you will like
2Tbspmelted butter
1 ¼cupmilk
¼cupheavy cream
¼cupsugar
1 ½Tbspcorn starch
Pinchsaffron
⅛tspcardamom powder
1Tbspsliced almondfor garnishing
1Tbspsliced pistachiosfor garnishing
Instructions
In a heavy bottom pan; stir in the milk, cream, cornstarch, sugar, cardamom powder and saffron. Make sure the corn flour has dissolved completely, no lumps.
Turn the heat to medium and bring the milk mixture to a boil, stirring continuously. Turn the heat to low. Keep stirring until the mixture thickens. It is important to keep stirring continuously to avoid burning and the lumps.
Milk mixture should be consistency of thick batter. This should take about 3-4 minutes. Remember as custard will cool of it will become thicker. Turn off the heat and sliced almonds mix it well. The custard is ready.
Lightly butter the bread from both sides and toast to make them crisp.
Notes
For ServingSpread custard generously over toasted bread and garnish with pistachios.
Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super easy, simple and is a delicious combination of flavors.
Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated.
Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste.
Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice.
Mojito Mocktail: How to make Mojito Mocktail without Alcohol
Mojito Mocktail is a non-alcoholic beverage of classic Mojito cocktail, featuring a refreshing blend of lime, mint, sugar, and soda water. Bursting with citrus and herbal flavors, this mocktail is the perfect thirst-quencher for any occasion, whether hosting a summer party or just casually craving to get some sweet cold drinks to beat the heat.
Why Drink Mojito Mocktail at the first place at all:
Its Refreshing and Hydrating: The Mojito Mocktail is incredibly refreshing and hydrating, thanks to its combination of lime juice, mint, and soda water. It’s the perfect drink for staying cool and hydrated on hot summer days or after a workout.
Citrusy Boost of Vitamin C: The lime juice in the Mojito Mocktail provides a tangy burst of flavor and a boost of vitamin C. Vitamin C is essential for immune function, skin health, and wound healing, making this mocktail nutritious.
Herbal Infusion: Fresh mint leaves add a burst of herbal freshness to the Mojito Mocktail, providing a cooling sensation and a pleasant aroma. Mint is also known for its digestive properties, making this mocktail a soothing option for after meals.
Versatile and Adaptable: The Mojito Mocktail is incredibly versatile and can be customised according to personal taste preferences. You can adjust the sweetness, tartness, and mintiness to suit your palate, making it a crowd-pleaser for guests of all ages.
Variations of Summer Beverages:
Aam ka Panna: Aam ka Panna (Raw Green Mango Drink) is a refreshing mango drink that is made from raw green mangoes and some mild spices.
Fruit Smoothie: This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste.
Kale and Spinach Smoothie: Kale and spinach smoothie, is a healthy way to start your day! This is a delicious and refreshing drink.
Mango Smoothie: This recipe for Mango Smoothie is simply delicious, not to mention a perfect summer drink. This is a very easy and quick recipe. Mango smoothie can also make a very refreshing dessert when served in a bowl.
Tips for Making Perfect Mojito Mocktail:
Use Fresh Ingredients: For the best flavor, use fresh lime juice, mint leaves, and high-quality soda water in your Mojito Mocktail.
Muddle Gently: When mixing the mint leaves and lime wedges, be sure to do so gently to release their flavors without crushing them into a pulp. Muddling too vigorously can result in bitter flavors from the mint stems and pith of the lime.
Adjust Sweetness to Taste: Taste the mocktail as you go and adjust the sweetness to your liking. You can more or less use simple syrup or sugar depending on how sweet you prefer your mocktail.
Serve Chilled: Serve the Mojito Mocktail over ice in a chilled glass for maximum refreshment. Garnish with a sprig of fresh mint and a slice of lime for a beautiful presentation.
FAQs about Mojito Mocktail:
Can I make Mojito Mocktail in advance?
While it’s best to prepare Mojito Mocktail fresh to enjoy its vibrant flavors, you can pre-mix the lime juice, mint leaves, and simple syrup in advance and store them in the refrigerator until ready to serve. Add soda water and ice just before serving.
Can I make Mojito Mocktail without sugar?
Yes, you can make Mojito Mocktail without sugar by using a sugar-free sweetener such as stevia or monk fruit sweetener. Adjust the sweetness to your taste preference, keeping in mind that the sugar helps balance the tartness of the lime juice.
Can I make Mojito Mocktail with other herbs?
While mint is the traditional herb used in Mojito Mocktail, you can experiment with other herbs such as basil, cilantro, or thyme for a unique twist. Be mindful of the flavor profile of the herbs and adjust the quantities accordingly.
Whether enjoyed as a refreshing summer cooler or a festive party drink, its citrusy and herbal flavors are sure to delight your taste buds. With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Mojito Mocktails at home and impress your family and friends with your mixology skills.
Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect party dish to serve to guests with a sophisticated palette because of the mixture of nutty spices.
12smallIndian Eggplantif they are not available, use Japanese eggplant and slice them in long 8 long pieces
2Tbspoilto stir fry the eggplants
For Spice Mix
1tspcumin seedsjeera
1/4tsp fenugreek seedsmathi
1Tbspcoriander seedssabut dhania
10cashews crushedkaju
1Tbspsesame seeds til
2Tbspcoconut powdergola
For Gravy
2Tbspoil
1/2tspblack mustard seedsrai
1/8tsp asafetidahing
1/2tspturmerichaldi
1tspred chili powder
1 tspsugar
1-1/2tspsalt
1Tbsptamarind paste
2tomatoescut them in small pieces will make 1-1/2 cup puree
1 tspchopped ginger
2Tbspchopped cilantro for garnish
Instructions
Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces.
Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside.
For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder, and grind them in fine powder. Set it aside.
Blend tomatoes and ginger together to make into fine puree. Set it aside.
Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When the oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
Add tomato puree, sugar, salt, and about 1 tablespoon of tamarind paste. Stir fry the gravy until the mix becomes a little thick and start leaving the oil from the sides. Add 1/2 cup of water and bring it to a boil.
Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.
Indulge in the rich flavors of Hyderabadi Vegetables Curry cuisine with this authentic Hyderabadi Bagara Baingan recipe. A Gluten free and vegan delight with rich flavours offering spicy tantalizing savoury in every bite. Begin by making a careful slit into the eggplants, ensuring not to cut them in half. If you opt for Japanese eggplants, slice them into 8 long pieces for an elegant presentation, enhancing the visual appeal of this Hyderabadi baingan dish.
In the initial steps of crafting the Hyderabadi Bagara Baingan, take a flat frying pan and heat oil over a gentle low-medium flame. This crucial stage sets the foundation for the distinctive flavors of the bagara baingan recipe, ensuring a perfect balance of aromas.
As the oil warms embark on the preparation of the eggplants, a key element in the Hyderabadi baingan recipe. Stir-fry the eggplants with precision, delicately rotating them occasionally to evenly expose each side to the heat. The goal is to achieve the ideal tenderness without allowing them to become mushy, preserving the integrity of the eggplants in the bagara baingan.
The careful execution of this step is vital to the success of the Hyderabadi bagara baingan recipe, as it lays the groundwork for the subsequent infusion of flavors. Once the eggplants have reached the desired level of tenderness, take a moment to appreciate the beautifully cooked result. Set aside these meticulously prepared eggplants, ready to absorb the forthcoming aromatic spices that define the distinctive taste of the Hyderabadi bagara baingan.
This meticulous stir-frying process not only ensures the perfect texture of the eggplants but also sets the stage for the symphony of flavors that will unfold in the later stages of the bagara baingan Hyderabadi preparation. As you proceed with the hyderabadi baingan recipe, the memory of these beautifully cooked eggplants will linger, enhancing the overall culinary experience of savoring this Hyderabadi classic.
Now, let’s prepare the spice mix that will elevate the Bagara Baingan Hyderabadi to new heights. Gather cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder. Grind them into a fine powder, creating a fragrant and flavorful blend. This spice mix will play a crucial role in the distinctive taste of this Hyderabadi delicacy.
Moving on, blend tomatoes and ginger into a fine puree, setting it aside for later use. In the same flat frying pan used for stir-frying eggplants, heat it over low-medium heat. Once the oil is moderately hot, add mustard seeds. As they crack, turn off the heat and introduce the spices – asafetida, turmeric, red chili powder, and the previously prepared dry spice mix. Stir this aromatic blend for about 2 minutes, ensuring the spices are well-roasted.
Add the tomato puree, along with sugar, salt, and a tablespoon of tamarind paste to the mix. Stir-fry the gravy until it thickens slightly, allowing the oil to separate from the sides. Pour in 1/2 cup of water and bring it to a gentle boil.
Now, carefully add the stir-fried eggplants into the pan, ensuring they are well-coated with the aromatic spices. Stir gently, cover the pan, lower the heat to simmer, and let it cook for about 7-8 minutes. The eggplants should be soft and tender, not mushy, absorbing the flavors of the rich Hyderabadi Bagara Baingan.
Adjust the thickness of the gravy to your preference and finish by adding fresh cilantro, stirring gently. Your Hyderabadi Bagara Baingan is now ready to be savored, offering a symphony of flavors that characterize this classic dish.
Gnocchi (pronounced No-chee) is a classic Italian dish. This vegan and gluten free Gnocchi is made with potato and Cauliflower. I have topped it off with a pear sauce to add my own twist to the recipe. This is Crispy on the outside and fluffy on the inside, this recipe is absolutely mouth-watering. This dish was a request from my granddaughter and I’m so glad I gave it a try.
Heat the pan on low medium heat, I prefer nonstick pan, cook all the sauce ingredients together, olive oil, pear, sugar, black pepper, salt, lemon juice, ginger, mix it well and cook over medium high heat.
Keep stirring until sugar is melted and start caramelizing while stirring keep scraping the sides. This should take about 3-4 minutes.
Caramelize sugar has nice aroma and gives sauce a good golden color. Transfer to small bowl and mash it.
To make Gnocchi (NOK-EE)
Make sure remove the stems, boiled them till they are tender, drain the water squeeze the cauliflower to remove the access water, and pat dry.
In a bowl add the cauliflower and potatoes and mash it well, add corn starch, rice flour, salt, black pepper, and ginger paste, mix it well, and knead to make a smooth dough.
Divide the dough in 2 equal parts and roll them in one-inch calendar shape, if it is sticking to surface sprinkle some rice flour this will help rolling.
Take the sharp knife and slice them about half inch thick
Heat the non-stick flat frying pan over medium heat and oil it generously. Spread the Gnocchi do not overcrowd them it will be hard to flip, wait for about two minutes and turn them over, they should be light golden brown, and cook from other side same, Gnocchi should be golden brown both sides.
Serve them pear sauce,
Notes
It is important to pat dry the cauliflower or air dry.
These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinnerparty. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkum’s recipe, and I am so glad to be sharing it today.
In a bowl mix potato, about 2-1/2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed.
Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls.
Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.
Drop the potato balls slowly in the oil making sure don’t overlap them.
Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.
Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe.
Notes
Serving Suggestion, Serve with tamarind chutney, recipe is on my website.
Crispy Potato Balls is a culinary masterpiece that combines the crispiness of a golden exterior with an irresistibly soft interior. Elevate your snacking experience with this easy-to-follow How to Make Crispy Potato Balls recipe formulated at Manjula’s kitchen that transforms humble potatoes into crunchy delights. In the world of culinary delights, few snacks match the universal appeal of Crispy Crunchy Potato Balls. This appetizer recipe is a testament to simplicity and sophistication, as simple ingredients transform into a crispy exterior enveloping a soft, flavorful core.
Step 1: Preparing the Potato Dough:
In the first step of how to make crispy potato balls recipe, we work on crafting the foundation of our Crispy Crunchy Potato Balls. Potatoes, boiled to perfection and finely shredded, lay the groundwork for the following gastronomic delight. To this, we add enigmatic corn starch. This culinary secret weapon bestows the coveted crunchiness upon our crispy potato balls.
The process begins with a harmonious mingling of potato cornstarch with a dash of salt in a mixing bowl. Facilitate the cohesion of these elements with a touch of oil to our palms. Kneading the potatoes with the gentle guidance of oiled hands, we sculpt them into a velvety-smooth dough, a canvas ready to absorb the nuanced flavors we will introduce.
The stage is set, and with meticulous care, we incorporate the finely shredded ginger and finely chopped green chili into the potato dough. Each addition contributes to a symphony of flavors, infusing the dough with layers of complexity and a subtle kick that promises to tantalize the taste buds.
Step 2: Shaping into Smooth Balls:
With our potato dough now a harmonious blend of textures and tastes, we move to the second act of our culinary performance. Dividing the dough into twenty equal portions, shaping them into uniform balls. The palms become the instrument, delicately rolling each part to perfection, ensuring a seamless and consistent experience with every bite. As the balls form, anticipation builds, for they are destined for the sizzling embrace of hot oil.
Step 3: Frying the Potato Balls
Put oil in the frying pan generously filled with approximately one inch of oil. As we gently release a tiny droplet of batter into the oil, we see the silent cues of readiness – the batter should ascend to the surface. The potato balls descend into the oil with precision and care, a symphony of sizzles marking their journey to golden perfection. The medium-intensity heat caresses the balls, coaxing them to transform into golden brown perfection. Occasional turns in the oil ensure an even, golden-brown hue.
Step 4: Golden Brown Perfection:
Our potato balls appear transformed after a brief time in the hot embrace of oil. The once unassuming dough has metamorphosed into golden, crispy, crunchy potato balls on the outside and lusciously soft within. This moment, marked by a divine golden-brown hue, signals the culmination of our culinary alchemy. With the grace of a culinary maestro, we retrieve the golden orbs from the pan, employing a slotted spoon as our instrument. Placing them on a paper towel-lined stage, we allow the excess oil to gracefully exit the scene, leaving only the essence of crispy perfection.
Step 5: Serving Crispy Potato Balls
Finally, the Crispy Potato Balls, now adorned in their golden glory, await their moment on the dining table. With a promise of a crispy exterior and a soft, flavourful interior, each ball invites us to savor the fruits of our culinary endeavors. The symphony of textures and tastes, meticulously crafted through each step, culminates in a dish that transcends the ordinary and is best served with tamarind chutney, hari chutney, or mint chutney.
Khasta Mathri is a popular, classic savory snack. You can serve these Mathries with pickle at tea time or you can enjoy as is! For all the upcoming holidays, Mathries make a good snack to have around to serve to all guests. They also make for a simple but special homemade gift.
Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil.
Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes. Divide the dough into about 20 equal parts, I decided to make 14.
Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying.
Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil
Notes
SuggestionsServe the Khasta Mathri with cranberry pickle, or Chatpata AlooKhasta Mathris can be stored for a couple of months in airtight containers.If the mathris are cooked on high heat, they will be soft.
Khasta Mathri is a popular Indian savory snack enjoyed across India, particularly during festivals, tea-time, or as a crunchy accompaniment to meals.
These golden-brown, flaky crackers are known for their irresistible crispiness and rich flavour, making them a favorite among snack lovers of all ages.
Made from a simple dough of all-purpose flour, ghee (clarified butter), and spices, Khasta Mathri is deep-fried to perfection, resulting in a crunchy texture and aromatic taste.
Khasta Mathri for Festive Season
Crunchy Texture: Khasta Mathri’s signature feature is the crunchy and flaky texture, which provides a delightful snacking experience with every bite. The layers of dough create a light and airy interior, while the deep-frying process gives the crackers a golden-brown exterior that’s irresistibly crispy.
Rich Flavor: Despite its simple ingredients, Khasta Mathri is packed with flavor, thanks to the addition of aromatic spices such as ajwain (carom seeds), black pepper, and cumin seeds. These spices lend a warm and fragrant aroma to the crackers, enhancing their overall taste and appeal.
Long Shelf Life: Khasta Mathri has a long shelf life and can be stored in an airtight container for several weeks without losing its crispiness or flavor. This makes Khasta Mathri an ideal snack for travel, picnics, and gatherings, as it can be prepared in advance and enjoyed on-the-go.
Versatile Snack: Khasta Mathri is a versatile snack that can be enjoyed on its own or paired with various accompaniments. Serve Khasta Mathri with a cup of hot tea or chai for a classic tea-time snack, or pair it with chutney, pickle, or yogurt for added flavor and contrast.
Other Variations of Mathri:
Namkeen Mathri: Mathri (Salted Crackers) are similar to salted crisp crackers and are a very popular afternoon snack. Traditionally, mathris are served with spicy pickles.
Aachari Mathri: Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe we have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself.
Masala Mathri: Enhance the flavor of Mathri by adding a blend of spices and herbs such as garam masala, turmeric, and coriander powder to the dough. Masala Mathri has a complex and aromatic taste that’s sure to impress your taste buds.
Tips for Making Perfect Khasta Mathri:
Rest the Dough: Allow the Khasta Mathri dough to rest for at least 15 minutes before rolling and shaping to relax the gluten and improve the texture of the crackers. Resting the dough allows the flavors to meld together, resulting in a more flavorful Khasta Mathri.
Roll Evenly: Roll out the Khasta Mathri dough into thin, even discs to ensure uniform cooking and crispiness. Use a rolling pin and a dusting of flour to prevent sticking and achieve the desired thickness.
Fry at the Right Temperature: Fry the Khasta Mathri in hot oil at the correct temperature to ensure that they cook evenly and become golden brown and crispy. Avoid overcrowding the frying pan or kadai to maintain the temperature of the oil.
FAQs about Khasta Mathri:
How do I store Khasta Mathri?
Store Khasta Mathri in an airtight container at room temperature for up to 2-3 weeks. Line the container with parchment paper or tissue paper to absorb any excess moisture and maintain the crispiness of the crackers.
Can I freeze Khasta Mathri dough?
Yes, you can freeze Khasta Mathri dough for future use. Shape the dough into a ball, wrap it tightly in plastic wrap or aluminium foil, and store it in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before rolling and shaping.
What can I serve with Khasta Mathri?
Khasta Mathri pairs well with a variety of accompaniments such as chutney, pickle, yogurt, or tea. Serve Khasta Mathri alongside your favorite dipping sauces or enjoy them on their own as a crunchy and flavorful snack.
Khasta Mathri is a delicious and versatile snack that’s perfect for any occasion. Whether enjoyed as a tea-time treat, party snack, or crunchy accompaniment to meals, Khasta Mathri offers a delightful combination of crispy texture and bold flavors. With its customizable variations, long shelf life, and simple preparation, Khasta Mathri is sure to become a favorite in your snack preparation.
Aam ka Panna (Raw Green Mango Drink) is a refreshing healthy mango drink that is made from raw green mangoes and some mild spices. This chilled drink is great for hot summer days as it has a very nice cooling effect.
As the summer sun intensifies, the quest to satisfy our thirst for beverages that beats the heat becomes paramount, prompting us to seek refuge from its relentless heat. An array of choices presents itself, from invigorating mojito mocktails and Jal Jeera to the soothing allure of salted lassi. Amidst these options, a particular favorite emerges – the cherished Aam ka Panna or raw mango juice.
Discover a recipe to satisfy your summer cravings with this delightful blend. Enjoying the delicious combination of sweet and tangy raw mangoes in the hot summer days is a beloved tradition for numerous individuals. An excellent method to relish the tropical fruit’s essence is by making a revitalizing green mango juice, commonly referred to as raw mango drink.
Follow this detailed tutorial to assist you in making this invigorating drink that harmoniously combines the sharpness of raw mangoes, the sweetness of sugar, and the crispness of mint leaves.
Step 1: Preparing the Raw Mango
To embark on this gastronomic journey, opt for ripe but still firm raw mangoes. The objective is to peel the mango, cut it into sizable chunks, and gently extract the seed. The mango’s lively green color guarantees a delightful explosion of taste, rendering it perfect for our green mango juice recipe. The mango pieces should be sufficiently substantial to ensure a strong mango essence with each sip.
Step 2: Cooking the Mango Slices
In the subsequent phase, the raw mango’s delightful flavor is obtained by simmering the slices in about 2 cups of water. This step typically lasts for approximately 10 minutes, during which the mango slices undergo a remarkable transformation from their initial firmness to a tender and succulent state. As the water gently simmers and the mango slices gradually soften, the kitchen becomes infused with an enticing fragrance that promises a refreshing experience.
Step 3: Blending the Mango
After the mango slices have reached a suitable temperature, proceed to transfer them into a blender. Combine a thoughtfully selected array of ingredients, reserving half of the sugar for later use – we will incorporate it gradually to attain the ideal harmony of flavors. Through the blending procedure, the mango slices will be converted into a rich puree enriched with the flavors of the additional ingredients, establishing the foundation of our fresh mango juice.
Step 4: Adjusting the Consistency and Flavor
As the mixture reaches its final stage, add approximately 2 cups of water. This step serves a twofold purpose: it helps achieve a texture similar to that of orange juice, ensuring the right consistency for the raw mango juice, while also balancing the flavors to perfection. Now, it is time to embark on a delightful taste-testing adventure. Take a sip of the raw mango juice, evaluate its saltiness and sweetness, and make any necessary adjustments. The objective is to create a harmonious fusion of flavors that captures the essence of summer in every delightful mouthful.
Step 5: Presentation and Garnish
With the green mango juice now attaining its peak deliciousness, it’s time to elevate the experience further. Serve the concoction over ice, transforming it into a chilled elixir that promises to quench the most formidable thirst. Consider garnishing your raw mango drink with fresh mint leaves to add a touch of sophistication and visual appeal. The vibrant greenery enhances the aesthetic and contributes a subtle herbal note, complementing the overall flavor profile.
Crafting the perfect raw mango juice recipe, or raw mango drink, is an artful journey that intertwines the raw vitality of mangoes with the subtle nuances of complementary ingredients. This recipe encapsulates the essence of summer in a glass – a symphony of flavors that dance on the palate, providing a momentary escape to tropical bliss. So, peel, boil, blend, and savor the magic of green mango juice, a testament to the beauty of seasonal indulgence.
Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.
2cupchivdaor poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
1/2cuppeanuts
1/2cupsugar
1/4tspturmeric
1/2tspsalt
1/8tspcitric acid
1/4tspred chili powder
About 18 curry leaves
Also need oil to fry
Instructions
Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
In the same oil fry peanuts over low heat till they are light brown.
Fry the curry leaves until they are crisp.
Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.
Notes
You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!!
Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.
Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
Enjoy!
Notes
In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)Suggestions Use or preferred vegetables and also works good with any leftover vegetables.
A Comprehensive Guide to Besan Cheela Recipe with Vegetables
Welcome to Manjula’s Kitchen, your ultimate destination for authentic Indian recipes and culinary inspiration. Today, we embark on a flavorful journey to explore the delightful world of Vegetable Cheela Rolls, a versatile and nutritious dish that is perfect for any meal of the day. Made with besan (gram flour) and a colorful assortment of vegetables, these cheelas are not only delicious but also packed with vitamins, minerals, and fibre.
Join us as we unravel the secrets to creating the perfect Besan Cheela Recipe with Vegetables, along with tips, variations, benefits, and answers to frequently asked questions. Vegetable cheela is a delectable gluten-free and vegansnack, perfect for appetizers or as a bread alternative, offering a flavorful option for those seeking tasty and wholesome options.
Preparing the Batter for Vegetable Cheela
Begin by preparing the batter for the besan Vegetable Cheela, the foundation of this delectable dish. In a mixing bowl, combine besan (gram flour) with water to create a smooth and lump-free batter. Add finely chopped vegetables such as carrots, bell peppers, spinach, and green chilies to the batter, along with spices like turmeric powder, cumin powder, and salt. Mix well to ensure that the vegetables are evenly distributed throughout the batter, imparting their vibrant colors and flavors.
Cooking the Vegetable Cheela
Once the batter is ready, it’s time to cook the Vegetable Cheela to perfection. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin layer. Cook the cheela for a few minutes until the edges start to crisp up and bubbles appear on the surface. Flip the cheela using a spatula and cook the other side until golden brown and crisp. Repeat the process with the remaining batter, adjusting the heat as needed to ensure even cooking.
Assembling the Vegetable Cheela Rolls
Once all the cheelas are cooked, it’s time to assemble the besan Vegetable Cheela Rolls, adding an extra layer of flavor and texture. Place a cooked cheela on a clean surface and spread a generous layer of mint chutney or yogurt sauce over it. Add a filling of thinly sliced cucumber, tomatoes and fresh coriander leaves on one side of the cheela. Roll the cheela tightly into a cylindrical shape, securing the filling inside. Repeat the process with the remaining cheelas to create a batch of delicious besan Vegetable Cheela Rolls.
Tips for Perfect Vegetable Cheela Rolls Every Time
Use a non-stick skillet or tawa to cook the cheelas to prevent sticking and ensure easy flipping.
Add a pinch of baking soda to the batter to make the cheelas light and fluffy.
Experiment with different vegetables and spices to customize the flavor of your cheelas according to your taste preferences.
Serve the besan Vegetable Cheela Rolls hot with a side of green chutney or ketchup for dipping.
Variations of Besan Cheela Recipe with Vegetables
Paneer Cheela: Add crumbled paneer (Indian cottage cheese) to the vegetable filling for added protein and richness.
Masala Cheela: Sprinkle chaat masala or garam masala over the cooked cheelas for an extra burst of flavor.
Cheese Cheela: Grate some cheese over the filling before rolling the cheelas for a gooey and indulgent twist.
Health Benefits of Vegetable Cheela Rolls:
Vegetable Cheela Rolls are not only delicious but also nutritious, offering a range of health benefits:
Besan (gram flour) is rich in protein, fiber, and essential nutrients, making it a healthy alternative to refined flour.
Vegetables add vitamins, minerals, and antioxidants to the dish, promoting overall health and well-being.
Cheelas are low in calories and high in satiety, making them a filling and satisfying option for weight management.
Frequently Asked Questions (FAQs) About Vegetable Cheela Rolls
Q: Can I make the batter for Vegetable Cheela in advance?
A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the cheelas.
Q: Can I freeze Vegetable Cheela Rolls for later use?
A: While it’s best to enjoy besan Vegetable Cheela Rolls fresh, you can freeze them for up to 1 month. Wrap them individually in plastic wrap or foil and store them in an airtight container. Thaw and reheat in a skillet or microwave before serving.
Q: What other fillings can I use for Vegetable Cheela Rolls?
A: You can get creative with the fillings for Vegetable Cheela Rolls. Try adding cooked beans, grated cheese, or leftover cooked vegetables for added flavor and variety.
Congratulations! You have now mastered the art of making besan Vegetable Cheela Rolls, a wholesome and delicious dish that is sure to impress your family and friends. Whether enjoyed as a snack, appetizer, or light meal, these flavorful rolls are a testament to the rich culinary heritage of India. Explore more recipes and culinary inspirations on Manjula’s Kitchen and continue your culinary adventures with confidence and creativity.
If you liked the recipe here are some other recipes that you may like too
Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.
Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.
Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make.
1cuppotatoesboiled peeled and cut into small pieces
2Tbspoilcanola or vegetable oil
1tspcumin seedsjeera
1Tbspall-purpose flourmaida or plain flour
1/4tspfenugreek seedsdana mathi
1/4tspblack pepperkali mirch
1bay leavetajpat
1dry red chili broken into 2 pieces
2tspginger paste
1tspsalt
1/4tspgaram masala
2Tbspfinely chopped cilantrohara dhania
Instructions
Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside.
Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown.
Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium.
Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes.
Adjust the thickness of the soup to your taste.
Potato soup is ready. Enjoy!
Notes
This is best served with Puri (puffed fried bread).
Litti Chokha is an appetizer from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka.This recipe will make 8 litties.
3/4cupsattuflour of roasted chana dal, available in Indian grocery stores
1/2tspsaltadjust to taste
1/8tspasafetidahing
1/8tspturmerichaldi
1/2tspred chili powder
1tspmango powderamchoor
1tspgrated ginger
1Tbspgreen chilifinely chopped, adjust to taste
1tspgheeclarified butter
1/4cupwaterapproximately
Potato, and Tomato Chokha
1cupmedium size potatoboiled peeled and roughly mashed
2medium size tomatoroasted peeled and mashed, I have roasted them over the skillet
1tspsalt
Spices we will use half and half to make both Potato and Tomato Chokha
1/4tspblack pepper
1tsplemon juicejust for Potato Chokha
2tspgrated ginger
2Tbspfinely chopped green chilies
2Tbspfinely chopped cilantro
2Tbspolive oil or mustard oilI prefer olive oil
2Tbspghee or clarified butter for serving the Litties.
Instructions
For Tomato Chokha
To prepare the Tomato Chokha add the spices to mashed tomatoes about 1/2 tsp salt, pinch of black pepper, 1/2 tsp ginger, 1 Tbsp green chili. 1 Tbsp cilantro and 1 Tbsp of oil mix it together. Tomato Chokha is ready set aside.
For Potato Chokha
Add all the remaining spices with mashed potatoes, salt, pinch of black pepper, lemon juice, ginger, cilantro and oil, mix it well. Potato Chokha is ready, set aside.
To Make Dough
Mix the flour, salt and ghee. Add water slowly to make dough. Dough should be firm but do not knead the dough. Cover the dough and let it sit for at least fifteen minutes.
Filling
Mix all the ingredients together except water, sattu, salt, asafetida, turmeric, red chili powder, mango powder, ginger, green chili, and ghee, now add little water to make firm dough, dough will be little crumbly.
Making Litti
Pre-heat the oven at 400 degree Fahrenheit. I am using a toaster oven or you can also use oven.
Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball. Also, divide the filling in 8 parts filling should be little smaller then dough balls.
Roll the dough balls into 3-inch circle. Place one part of the filling in the center of each rolled dough, and pull the edges of the dough to wrap the filling. Proceed to make all 8 balls. Grease your palms and roll the filled balls gently between your palms.
Arrange the litties over greased baking sheet about one inch apart and place in toaster oven, for 10-12 minutes, turn them over and bake again for 10-12 minutes. Litties should be golden brown all around.
Serving
need about 2 Tbsp ghee or clarified butter for serving the Litties.
Notes
I like to eat these Litties with Dal Tadka and Potato or Tomato Chokha.
Litti Chokha is a traditional and an iconic appetiser and a bread format of dish from the state of Bihar in India. It consists of stuffed whole wheat dough balls (litti) served with spicy mashed vegetable mixture or chokha. This rustic and flavorful dish is a staple in Bihari cuisine and is enjoyed as a hearty meal or snack.
Litti Chokha: A traditional Bihari food
High in Fiber: Litti Chokha is made primarily from whole wheat flour, which is rich in dietary fiber. Fiber aids in digestion, promotes gut health, and helps regulate blood sugar levels. Consuming fiber-rich foods like Litti Chokha can contribute to overall health and well-being.
Vitamins and Minerals: Litti Chokha is often served with chokha, a spicy mashed vegetable mixture made from ingredients such as roasted eggplant, tomatoes, and potatoes. These vegetables are rich in vitamins, minerals, and antioxidants, which support immune function and promote overall health.
Satiating and Flavorful: Litti Chokha is a satisfying and flavorful dish that combines the earthy taste of roasted wheat dough with the spicy and tangy flavors of chokha. The contrast in textures and flavors creates a delightful eating experience that is both comforting and nourishing.
Variations of Litti Chokha:
Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
Pizza Paratha: Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also a quick and easy recipe.
Dal Bati: Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread roll and the combination is known as dal bati.
Khasta Kachori: Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch.
Tips for Making Perfect Litti Chokha:
Knead the Dough Well: For soft and fluffy litti, knead the dough thoroughly until it becomes smooth and elastic. Properly kneaded dough ensures that the litti hold their shape and cook evenly without becoming too dense or chewy.
Roast Litti Over Charcoal: Traditional litti are cooked over a charcoal or wood fire, which imparts a smoky flavor and crispy texture to the outer crust. If using an oven, you can achieve a similar effect by placing the litti directly on a grill rack or using a barbecue grill.
Use Fresh Ingredients: Use fresh and high-quality ingredients, especially for the chokha, to enhance the flavor and nutritional value of the dish. Choose ripe, firm vegetables and aromatic spices for the best results.
Serve with Ghee: Litti Chokha is traditionally served with a generous drizzle of melted ghee (clarified butter) on top. The rich and buttery flavor of ghee complements the earthy taste of litti and adds a touch of indulgence to the dish.
FAQs about Litti Chokha:
Can I make Litti Chokha without sattu?
While sattu is the traditional filling for litti, you can substitute it with other ingredients such as besan (gram flour), crushed roasted peanuts, or mashed lentils. Experiment with different fillings to create unique variations of Litti Chokha.
Is Litti Chokha gluten-free?
Litti Chokha is not gluten-free as it is made from whole wheat flour, which contains gluten. However, you can explore gluten-free alternatives for the dough, such as using a combination of gluten-free flours like rice flour, chickpea flour, and tapioca flour.
Can I make Litti Chokha spicy?
Yes, you can adjust the level of spiciness in Litti Chokha according to your taste preferences by adding more or fewer green chilies or red chili powder to the chokha mixture. You can also serve Litti Chokha with a side of spicy pickle or chutney for extra heat.
Can I make Litti Chokha ahead of time?
Yes, you can prepare the dough and filling for litti in advance and assemble them just before cooking. Store the prepared dough and filling separately in the refrigerator until ready to use. Leftover chokha can be stored in an airtight container in the refrigerator for up to 2-3 days.
Litti Chokha is a delicious and wholesome dish that captures the essence of traditional Bihari cuisine. With its rich flavors, nourishing ingredients, and endless variations, Litti Chokha is sure to become a favorite among food enthusiasts.
Mix all the ingredients together except water, besan, all-purpose flour, salt, turmeric, asafetida, and oil, add the water as needed to make firm dough. Lightly oil the dough, cover the dough and set aside for at least 15 minutes.
Spice Filling
Mix all the ingredients for spice mix except sugar and lemon juice, coconut powder, sesame seeds, fennel seeds, coriander, cumin seeds, chili powder, garam masala, asafetida, and salt.
Grind the spices to a coarse powder, coffee grinder or spice grinder works the best.
Take the spice mix in a bowl and add the sugar and lemon juice, mix it well set aside.
Making Bhakarwadi
Mix besan with about 3 tablespoons of water to make a thin batter. Set aside.
Knead the dough for a minute before rolling, make it into ball. Lightly floured the rolling surface and flatten the dough ball. Roll into about 12-13-inch diameter.
Spread the filling evenly over leaving about ¼” border all around, and press the filling lightly slightly pressing.
Roll the sheet gently, but firmly until you have a nice firm log. Roll the log gently 6-7 times this helps keeping together, and press lightly.
With a sharp knife slice the both ends about 1 inch long then slice the log into 3/4 inch thick, this should make about 14 -16 Bhakarwadi.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
Dip them in the batter from both sides one at a time and drop them slowly into the hot oil. Fry the Bhakarwadi until both sides are golden-brown, turning occasionally. Each batch will take 7-8 minutes to cook.
