Aloo chana chaat is a spicy potato and chickpea snack. It's very easy to make and is a favorite tasty treat of mine. This recipe involves marinating boiled potatoes and chickpeas in spices to make a great savory snack.
Wash and dry the whole green chilies. Heat a small frying pan on low medium heat, add the oil and green chilies, and cover the pan. Shake the pan slowly to move the chilies around. Notes: it is important to keep the pan cover chilies will splatter. Cook the chilies for about 2 minutes turn off the heat, wait till it stop splattering and remove the lid chilies should be light brown if it is not cook for another minute. Remove and keep aside.
Place chickpeas in a bowl and lightly mash. Add the potatoes and all the ingredients ginger, green chili, red pepper, salt, black salt, black pepper, mango powder, sugar, roasted cumin powder, lemon juice, and cilantro mix it well.
Let it sit for at least fifteen minutes or more, chickpeas and potatoes will absorbed the flavor of spices.
Serve the aloo chana chat with side of tomatoes, fried green peppers and lemon wedges.
How to boil the chickpea
Soak one cup of chickpeas for about eight hours or more, after soaking chick peas will be about 2-1/2 times. Drain the water, cooked the chickpeas in pressure cooker on high heat with 2 cups of water and no salt. After pressure cooker start steaming reduce the heat to low medium and cook for 10 minutes.
Notes
Serving suggestions
Aloo chana chaat also makes a good lunch box meal.
Serve this with tamarind chutney or cilantro chutney and you will have a new recipe.
Milk burfi, also known as khoya burfi is a classic Indian sweet that can be served both as a dessert or snack. Milk Burfi is made with milk, sugar, and flavored with cardamom. Finish it with a garnish of sliced pistachios and you have a simply divine treat! This is a staple in most North Indian households and served on many occasions.
Heat the milk, heavy cream and lemon juice on a heavy bottom pan over medium heat, stirring occasionally. As milk will start heating the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
Heat the frying pan on medium. Add butter and let it melt.
Next add milk curd, and milk powder. Mix it well.
Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like soft dough. This should take about 12 minutes. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
Mix the sugar and cardamom powder into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make burfi soft.
Transfer mixture to the greased plate and press firmly into a square or rectangular shape, approximately 1/2 inch high.
Let the burfi sit for about one hour before slicing I prefer cutting in about 1-1/2 inch squares.
For garnishing put few pieces of sliced pistachios on every piece burfi.
Notes
Notes: Do not heat the milk on high heat, milk should separate slowly. Also some time milk will separate in small curds or sometimes you will not see the curds either way it will be fine.
This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
3/4cup besan (gram flour) available in Indian grocery stores
1/2 teaspoon salt
1/2teaspoon cumin seeds (jeera)
1/8teaspoon black pepper
1 green chili finely chopped, optional
1/2 cup tomato seeded and finely chopped
1/2cup finely chopped spinach
1/2cup finely chopped bell pepper
1/2cup water to make batter
2tablespoons oil
Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.
Instructions
Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
I would first like to acknowledge and thank my viewers and everyone who voted for me. Because of you all I was selected for “YOUTUBE ON THE RISE” program. As a result, my channel will be featured on April 30th on YouTube blog, www.youtube.com/YouTube
I truly enjoy doing these recipes and sharing with you. I take a lot of pride in my work through Manjula’s Kitchen. I often spend many hours working on each recipe. Despite this, I must say I truly enjoy this process. You, the viewers, have given me so much love and encouragement over the years. Your feedback and enthusiasm for Manjula’s Kitchen is invaluable. Youtube has given me a wonderful platform to promote my passion and love for cooking.
Not many people are able to say that they are following their passion at my stage in life (being a grandmother of four and all!). You, the viewers, deserve credit for this. So I would like to say a heartfelt thank you.
Yestrday was the second day in DC. As expected it was hot and humid, but Mansi (my granddaughter) had fun. She didn’t mind the heat and Raghav (my grandson) was happy as long he could ride on a bus and a subway. We did a lot of of walking and that was good for me.
We saw many monument including the Old Post Office, which was a lot of fun. When we entered the building two photographers were taking photos. Mansi had her photo taken and he made it look like President Obama was giving her a kiss on her cheek, and Raghav had a business hand shake with president, Mansi had a kick out of it.
Mansi and Rakesh (my son) went to National Art Gallery while every one else stayed back in the hotel. Before sleeping we had fun playing cards.
Today we are taking a bus to NYC, where we will spend a couple of days checking out the sites. Meenakshi (my daughter-in-law) has planned out the trip and I have decided to lay back and enjoy.
Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls.
Soak the paneer in hot water with 1/4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside.
Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds.
After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft.
Add paneer stir and cook for 1-2 minutes. Don’t cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix.
Serve paneer bhurji with rotis, plain parathas or with a toast.
Notes
Notes, if you are using the paneer bhurji for stuffing then don’t the water, bhurji should be dry in texture.
Paneer Bhurji Recipe: Crafting the Perfect Indian-Style Dish
Indulge in the savory goodness of vegetables sauteed paneer Bhurji, a quick & easyparty recipe. This delightful, spicy dish features crumbled paneer simmered in a flavorful, gluten-free tomato gravy. Elevate your dining experience with this quick and easy paneer delight!
Step 1: Soaking and Crumbling Paneer for Paneer Bhurji
In the first phase of understanding how to make Paneer Bhurji, immerse the paneer in hot water with a quarter teaspoon of salt for five minutes. This crucial soaking process contributes to the softness of the paneer, a key aspect of the authentic paneer bhurji Indian style. Following this, carefully drain the water and proceed to crumble the paneer, enhancing the overall texture of the dish.
Step 2: Sautéing Cumin Seeds and Building Flavor in Paneer Bhurji Recipe
As you embark on the journey of preparing this delectable paneer bhurji Indian style, heat oil in a saucepan over medium heat. Once the oil reaches the desired temperature, introduce cumin seeds, infusing the dish with a distinct aroma. Let the seeds crackle, then add green peas and green chili, stirring for about a minute. This process forms the flavorful foundation of the paneer bhurji recipe.
Step 3: Cooking Tomatoes, Spices, and Peas for Paneer Bhurji
Continuing the exploration of how to make paneer bhurji, incorporate tomatoes, coriander, salt, sugar, and red chili powder into the pan. Thoroughly mix these ingredients to coat the vegetables, creating a harmonious blend of spices in your paneer bhurji Indian style. Cover the pan and allow the mixture to cook for 3-4 minutes, ensuring the tomatoes and peas reach a soft, succulent state.
Step 4: Incorporating Paneer and Finalizing Paneer Bhurji Recipe
Now, in the heart of the paneer bhurji recipe, gently introduce the crumbled paneer into the aromatic mixture. Stir it delicately, ensuring an even distribution throughout the dish. Cook for a brief 1-2 minutes, being mindful not to overcook the paneer as it might compromise its softness. If needed, add a few spoons of water to maintain the desired consistency. For the finishing touch, generously sprinkle chopped coriander leaves into the paneer bhurji Indian style, elevating the flavors to perfection.
Step 5: Serving the Versatile Paneer Bhurji
As you present your culinary creation, serve the paneer bhurji with rotis, plain parathas, or toast. The adaptability of this dish makes it a delightful addition to any meal. Whether enjoyed on its own or used as a stuffing, it is recommended to maintain a dry texture if you plan to utilize the paneer bhurji Indian style for stuffing purposes.
Is this a Paratha or Samosa! These Paratha Samosas are a delicious fusion on traditional samosas and aloo parathas. Who doesn't enjoy samosas or aloo parathas? Although the ingredients are the same as samosas, they are made like a paratha. And they taste absolutely delicious! You can now enjoy both your favorites (samosa and paratha) at the same time.
2tablespoons clarified butter or ghee (if you follow vegan diet use oil)
1/3cup water
Filling
3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
1/4 cup green peas, I am using frozen peas thawed
1-1/2tablespoons oil
1/2teaspoon cumin seeds (jeera)
1teaspoon coriander powder (dhania)
1teaspoon salt
1/4 teaspoon red chili powder
1 tablespoon green chili finely chopped
1/2teaspoon mango powder (amchoor)
1/4teaspoon garam masala
2tablespoons chopped cilantro (hara dhania)
Also need about 1/4 cup oil for cooking
Instructions
Dough
Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.
Filling
Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.
Let the filling cool to the room temperature. Lightly mash the filling.
Making Paratha Samosa
Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.
Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.
Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.
Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.
Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.
Paratha Samosa is the best served hot and crispy.
If they are made in advance re-heat using a skillet or oven.
Paratha Samosa Recipe: Introduction to Paratha Samosa Recipe
Paratha Samosa is a delightful fusionsnack that combines the crispy, triangular goodness of samosas with the flaky, layered texture of parathas. It’s a savory treat perfect for appetizers, breakfast, or snacks. These samosas are made by wrapping a spicy and flavorful filling usually consisting of mashed potatoes, peas, spices, in a thinly rolled paratha dough. The stuffed parcels are then deep-fried until golden brown, resulting in a crispy exterior that encases a deliciously moist and aromatic filling.
Whether served with chutney or enjoyed on its own, Paratha Samosa is sure to tantalize your taste buds and make for a satisfying snack or meal option at any time of the day. In this Paratha Samosa recipe, we’ll be combining the deliciousness of samosas with the flakiness of parathas to create a mouthwatering fusion dish. This samosa paratha is a delightful twist on the traditional samosa, where the crispy, savory filling is enveloped in a soft, flaky paratha crust. It’s perfect for breakfast, brunch, or as a satisfying snack any time of the day. Let’s dive into the step-by-step process of making this irresistible samosa paratha recipe.
Step 1: Prepare the Filling
To begin this paratha samosa recipe, let’s first prepare the flavorful filling. Heat oil in a pan over medium heat and add cumin seeds, green peas, boiled and mashed potatoes, and a blend of spices including garam masala, turmeric powder, and coriander powder. Sauté the spices are fragrant. This aromatic filling will be the heart of our delicious samosa paratha.
Step 2: Make the Paratha Dough
While the filling is cooking, let’s prepare the dough for our samosa paratha. In a mixing bowl, combine whole wheat flour, salt, and a splash of oil. Gradually add water and knead the mixture into a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes to allow the gluten to relax, making it easier to roll out later.
Step 3: Stuff and Shape the Parathas
Now comes the fun part – assembling the samosa paratha. Divide the dough into equal-sized balls and roll each ball into a small circle. Place a portion of the prepared filling in the center of each circle. Fold the edges of the dough over the filling to encase it completely, shaping it into a round or triangular parcel resembling a traditional samosa. Gently flatten the stuffed dough balls with your palm.
Step 4: Cook the Parathas
Heat a skillet or tawa over medium heat and carefully place the stuffed paratha samosas onto it. Cook each side until golden brown, brushing with ghee or oil for a crispy, flavorful crust. Make sure to cook the samosa parathas evenly on both sides until they are cooked through and crispy on the outside. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
Step 5: Serve and Enjoy
Your delicious samosa parathas are now ready to be served hot! Garnish them with freshly chopped cilantro and serve with your favorite chutney or dipping sauce. These paratha samosas are perfect for breakfast, brunch, or as a delightful snack for any occasion. Enjoy the crispy exterior, the flavorful filling, and the comforting warmth of this fusion delicacy.
Tips for Perfect Samosa Paratha
Ensure the filling is well-seasoned with spices to enhance the flavor of your paratha samosa.
Use hot water while kneading the dough for softer, more pliable samosa parathas.
Don’t overcrowd the skillet while cooking the paratha samosas to ensure even cooking and crispiness.
Variations of Samosa Paratha
Experiment with different fillings such as minced meat, paneer, or mixed vegetables to create unique variations of samosa parathas.
Add a dash of chaat masala or amchur (dry mango powder) to the filling for a tangy twist.
For a cheesy indulgence, sprinkle grated cheese onto the filling before sealing the paratha samosas.
Benefits of Paratha Samosa
Combines the flavors of two popular Indian snacks – samosas and parathas.
Provides a hearty and satisfying meal or snack option.
Can be customized with various fillings and spices to suit individual preferences.
Frequently Asked Questions (FAQs)
Q: Can I make the dough for samosa paratha in advance?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before rolling out the paratha samosas.
Q: Can I freeze leftover samosa parathas?
A: Yes, you can freeze the cooked paratha samosas for later use. Simply allow them to cool completely, then store them in an airtight container or freezer bag. When ready to eat, reheat them in a skillet or oven until heated through.
This is a quick and easy recipe for Stove Top Pizza. This is just perfect for times when you want to enjoy homemade snack such as pizza and don't feel like ordering take-out pizza or going anywhere! The best part is that you also don’t need to have access to a good oven.
2tablespoons thick yogurt (curd or dahi) room temperature
1/3cup lukewarm water use as needed
About 2tablespoon all-purpose flour needed to roll the dough
Sauce
1-1/2 cups tomatoes seeded and chopped in small pieces
1/4teaspoon salt
sugar
1/2teaspoon Italian seasoning optional
1/2teaspooncrushed red pepper
1tablespoon olive oil
Topping
1/2cup bell pepper cut into small pieces,
1/4 cup mushrooms sliced
About 3/4 cup mozzarella cheese shredded
Instructions
In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar.
Add oil and yogurt to the flour and mix it well, add water as needed to make soft dough will be little sticky. Sprinkle little dry flour over the dough and knead to make smooth dough.
Cover the dough and let it sit for about 3 hours or more.
In a saucepan heat the oil on medium high heat. Add all the sauce ingredients, tomatoes, salt, sugar, pepper, and Italian herbs. Cook for about 3 minutes till most of the water from tomato has evaporated and looks like a chunky sauce.
Use the same pan and sauté the bell peppers, and mushrooms for 2 minutes until most of the moisture has evaporated but still they are crisp. Set aside.
Knead the dough for few seconds and divide into two equal parts and roll them in about 10” circle, if dough start sticking to the rolling pin or rolling surface dust little more dry flour.
Heat the heavy pan skillet over low medium heat, lightly oil the skillet and put the rolled pizza over. Let it cook for about 2 minutes until crust has nicely browned from bottom. Lower the heat to low.
Flip the crust, brush it lightly with oil do it quick spread about half the sauce, cheese and topping. Cover the pan for about 3 minutes and check, cheese should be melted. Lift the pizza little from the side crust should be the nicely brown.
Notes
Tips: make sure heat is low otherwise pizza will burn and not cook through.
Lauki halwa is a classic dessert that is simple and delicious! Lauki is also known as dodhi, ghia, bottle gourd, or opo squash. Lauki halwa is packed with all the nutrition of lauki and tastes absolutely divine. Just a few ingredients are needed for this dessert: lauki, milk and sugar for its a quick and easy recipe to make.
2cups lauki peeled and shredded, before shredding remove the seeds (bottle gourd, doodhi, ghia, opo squash)
2-1/2cups milk
2 tablespoons ghee, or clarified butter
1/2 cup sugar
1/2teaspoon coarsely ground cardamom seeds
2tablespoons pistachio chopped
Instructions
Squeeze the water from shredded lauki after taking out the water lauki should be 2 cups packed. Set aside.
Boil the milk on medium high heat in heavy bottom pan making sure milk does not burn. After milk comes to boil lower the heat to medium low and boil for ten minutes, until it becomes about 1-1/2 cups. Set aside.
Melt the ghee in frying pan on medium heat add lauki and sauté for 3 minutes, or until it is tender but not mushy. Add milk mix well and bring it to boil, reduce heat to low and cook until mixture becomes thick. It will take approx. 10 minutes. Stir occasionally in between to prevent sticking.
Add sugar, cardamom, and half the pistachios. Stir continuously and cook until mixture becomes of consistency of soft sticky dough, this will take approx. 3-4 minutes. Turn of the heat.
Delicious lauki halwa is ready. Transfer it to serving bowl and garnish with remaining pistachios, and serve hot or at room temperature.
Masala idli is a simple and easy snack. This is one of my favorite ways to serve masala idli. Adding the stir-fry salad to idli makes a very versatile dish. You can serve this as lunch, snack or salad. To make masala idli I am using the rava idli witch is quick and easy to make. This also makes a great lunch box meal as it is very healthy and satisfying.
1 green chili seeded and cut in length wise in four
1teaspoon samber powder optional
The seasoning is for half the idlies we are making other use next time
Instructions
Utensils for Making Idlis
Idli stand – I am using the mini idle rack but you can use regular rack and cut the idli in four pieces.
Covered pot, large enough to hold the idli stand.
Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.
For Stir- Fry Salad
3 cups cabbage, cut into thin slices
1/2 cup red bell pepper cut into thin slices (capsicum, Shimla mirch)
1/4 cup green beans cut in half lengthwise and then into pieces 1-1/2” long
2 teaspoons oil
1/2 teaspoon mustard seeds (rai)
Pinch of black pepper
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon sugar
1 teaspoon lemon juice
Method to make Idli
Mix semolina, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
The batter thickens as the semolina absorbs the water. At this point, add a little more water as needed.
Add approximately 3/4 cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil.
Lightly grease idli plates with oil.
Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
Cover the pot and steam idles for about 6-8 minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.
Seasoning for Idlies
For this recipe we need to use about half the idlies, save other for next time.
Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds add the idlies and stir-fry them for 2-3 minutes until idlies are lightly golden brown.
Sprinkle the samber powder and mix it well gently, assuring idlies will not brake. Turn off the heat.
Stir- Fry Salad
Heat the oil in frying pan over medium high heat.
Add mustard seeds, as the seeds crack, add cabbage, bell pepper, and beans. Stir-fry three to four minutes, vegetables should be crisp, do not overcook.
Turn off the heat. Add salt, sugar, black pepper and lemon juice. Mix well.
Mix the idlies with stir fry and fold gently. Masala idlies are ready.
Serve them warm or at room temperature.
Notes
Suggestions
This is two part recipe and good thing is you can serve them both as a separate dish and they truly taste delicious and when you combine them both that really bumps up the taste factor.
Idlies can be refrigerated for 4-5 days or freeze them for a month.
Masala Idli Recipe: A Flavorful Twist to Traditional Idli
In this masala idli recipe, we’re adding a delightful twist to the traditional idli by infusing it with aromatic spices and veggies. Masala idli is a popular South Indian snack that tantalizes the taste buds with its savory flavors and comforting texture. If you’re wondering how to make masala idli, fret not! This recipe is simple yet bursting with flavors, making it a perfect choice for breakfast, brunch, or even a light dinner. Let’s dive into the culinary journey of crafting this delectable idli masala recipe.
Step 1: Prepare the Ingredients
Before we embark on our culinary adventure, let’s gather all the ingredients required for this delightful masala idli. You’ll need idli batter, mustard seeds, cumin seeds, asafoetida (hing), green chilies, curry leaves, ginger, bell pepper, carrots, green peas, salt, lemon juice, and cilantro. Ensure all your ingredients are fresh and readily available before you begin.
Step 2: Tempering the Spices
To kickstart the preparation of masala idli, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter, releasing their aromatic flavors into the oil. Next, sprinkle a pinch of asafoetida (hing) for added depth of flavor. This tempering process infuses the oil with the essence of spices, laying the foundation for our flavorful masala.
Step 3: Adding Aromatics and Veggies
Now, it’s time to elevate the flavors further by incorporating aromatic ingredients and vibrant veggies into our masala idli. Add finely chopped green chilies, curry leaves, and grated ginger to the pan. Sauté them for a minute until they become fragrant. Then, toss in bell peppers, carrots, and green peas. Stir-fry the veggies until they turn tender yet retain their crunchiness. The medley of aromatics and veggies adds a burst of color, texture, and nutrients to our dish, making it both visually appealing and wholesome.
Step 4: Mixing in the Idlis
Once the veggies are cooked to perfection, it’s time to introduce our star ingredient – the idlis. Cut the idlis into bite-sized pieces and gently fold them into the aromatic vegetable mixture. Ensure each idli piece is coated evenly with the flavorful masala. Allow the idlis to simmer in the masala for a couple of minutes, allowing them to absorb the flavors and become slightly crisp around the edges.
Step 5: Seasoning and Garnishing
No dish is complete without the perfect balance of seasoning and a sprinkle of fresh herbs. Season the masala idli with salt according to taste and a generous squeeze of lemon juice for a refreshing zing. Garnish the dish with freshly chopped cilantro leaves, adding a pop of color and a burst of freshness to the final presentation.
Step 6: Serving the Masala Idli
Our masala idli is now ready to be served piping hot. Transfer the aromatic concoction to a serving plate and relish it as is or pair it with a side of coconut chutney or tangy tomato chutney for an extra flavor boost. Masala idli makes for a wholesome and satisfying meal that’s sure to please both the palate and the soul.
Tips for Perfect Masala Idli
For a healthier twist, you can steam the idlis using a combination of rice and lentils or opt for instant idli mix available in the market.
Customize the masala according to your preference by adding or omitting veggies as per availability and taste.
Ensure the idlis are not too soft but firm enough to hold their shape when mixed with the masala.
Experiment with different tempering spices like fenugreek seeds, fennel seeds, or dried red chilies for a unique flavor profile.
Variations of Masala Idli Recipe
Paneer Masala Idli: Add cubed paneer pieces along with the veggies for a protein-packed version of masala idli.
Podi Masala Idli: Toss the idlis in a spicy South Indian podi (powder) mixture for an extra kick of flavor.
Cheese Masala Idli: Sprinkle grated cheese on top of the masala idli before serving for a gooey, indulgent twist.
Benefits of Masala Idli
Rich in nutrients: Masala idli is packed with essential nutrients from the veggies, making it a wholesome meal option.
Balanced flavors: The combination of spices and aromatics in masala idli stimulates the senses and satisfies the craving for a flavorful meal.
Easy digestion: Idlis are steamed, making them light on the stomach and easy to digest, ideal for breakfast or a light dinner option.
Frequently Asked Questions (FAQs)
Q: Can I make masala idli with leftover idlis?
A: Absolutely! Leftover idlis work perfectly for making masala idli. Simply cut them into pieces and follow the recipe from step 3 onwards.
Q: Can I prepare the masala in advance?
A: Yes, you can prepare the masala ahead of time and refrigerate it. When ready to serve, reheat the masala and mix it with freshly steamed idlis.
Q: Can I skip certain veggies in the masala?
A: Of course! Feel free to customize the masala according to your preference by omitting or substituting veggies as per your liking.
Cream Cheese Cucumber Sandwiches are simple and delicious. I added some crunchy cucumber, bell pepper and some mild spices. These sandwiches are light and refreshing – the perfect afternoon snack. Try these sandwiches for your kids’ lunch box. This super simple sandwich is a hit with almost everyone.
4 inchEnglish cucumber or seedless cucumberkheera, kakdi
1/4bell pepper this will make about 1/4 cup finely chopped bell pepper capsicum, Shimla mirch, pahadi mirch
2tbspfinely chopped cilantro hara dhania
1/8tspsalt
1/8tspblack pepper
1tspginger finely shredded
1green chili finely chopped
Instructions
Peel the cucumber leaving the stripes unpeeled. Shred the cucumber, after shredding squeeze the water, we need about 1/4 cup shredded cucumber after squeezing the water. Set aside.
Cut the bell pepper in very small pieces and squeeze the water and pet dry, need about 1/4 cup chopped bell pepper.
In a bowl mix all the ingredients, mix will have a texture of thick spread.
Spread the mix on two slices of sandwich bread, then close sandwiches with other slices of bread.
Remove the crest from the bread all sides and slice them in two parts. For clean cut keep the sandwiches aside and slice them after about half an hour.
Serve these sandwiches as a snack, or they are grate for lunch box, or picnic.
Notes
NotesThese sandwiches stay good for a day at room temperature or you can refrigerate for 2-3 days.You may use this spread for crackers.You will also like to watch Finger Sandwiches
Instant Oat dosa is an easy recipe that is perfect for busy families. Sometimes you want to make something that is easy and hassle-free and of course healthy. Oat dosas are instant dosas and make a great breakfast or anytime snack. This gluten-free dish is made with oats, rice flour, yogurt, and a few spices. I am also adding cabbage and carrots for texture. This will be a staple in my house.
Grind oats to make fine powder. Add all the dry ingredients except ENO rice flour, asafetida, salt, and cumin seeds and mix it well. Notes: ENO is added just before making dosa.
Add yogurt mix, add water as needed to make batter consistency of dosa or pancake mix. Set aside for about fifteen minutes.
Add green chilies, cilantro, cabbage, and carrots mix it well.
Place a non-stick skillet over medium-high heat. Grease the skillet lightly. Test by sprinkling a few drops of water on it. The water should sizzle right away.
In a small bowl take about ½ cup of batter and add ¼ teaspoon of ENO mix it well batter will become a little frothy.
Pour the batter mixture into the skillet and spread evenly with the back of a spoon, about seven inches in diameter.
When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
Press the dosa lightly with the spatula all around to ensure even cooking, turning two to three times. The dosa should be golden brown on both sides.
Repeat for the remaining dosas.
Serve oat dosa with your choice of chutney, I like it with tomato chutney.
Oats Dosa Recipe: Crispy and Healthy Dosas with a Nutritious Oats Twist
Dosa is a popular south Indian delicacy that looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala, and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghand um Dosa. This preparation uses oats dosa and is a bread-basedbreakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.
1. Grind Oats to Make Fine Powder: Elevating Texture with Oats Dosa
Start the oats dosa preparation by grinding oats into a fine powder. This step not only enhances the nutritional profile but also contributes to the unique texture of the dosa. The combination of finely ground oats with other dry ingredients, excluding ENO, rice flour, asafetida, salt, and cumin seeds, ensure a harmonious blend of flavors. It’s essential to note that ENO is introduced just before making the dosa, adding a special touch to the preparation.
Create the Dosa Batter: Blending Nutrients and Flavors with Oats
Building on the groundwork laid in the first step, proceed to create the dosa batter. Integrate yogurt into the dry mixture, adjusting the consistency with water to achieve a batter reminiscent of dosa or pancake mix. Allowing the batter to rest for fifteen minutes is a crucial step in enhancing the overall flavor profile. This brief resting period ensures that the oats absorb the flavors, resulting in a more palatable and delicious end product.
Enhance with Vegetables: Burst of Colors and Nutrients in Oats Dosa
Take your oats dosa to the next level by introducing a medley of vegetables. Finely chopped green chilies, cilantro, cabbage, and carrots bring not only vibrant colors but also a variety of nutrients to the dosa. This step adds a delightful crunch and freshness, transforming the oats dosa into a visually appealing and nutrition-packed dish that is as wholesome as it is flavorful.
Heat the Skillet: Perfecting the Cooking Surface for Oats Dosas
Achieving the ideal dosa requires a properly heated skillet. Place a non-stick skillet over medium-high heat and lightly grease it. To test readiness, sprinkle a few drops of water on the skillet – the water should sizzle right away. This ensures that the dosa cooks evenly and attains the desired crispiness while preventing sticking to the surface.
Prepare the Frothy Batter: Enhancing Texture for Irresistible Oats Dosas
Before pouring the batter onto the skillet, take a small portion (about ½ cup) and introduce ¼ teaspoon of ENO. Mixing this well creates a frothy consistency in the batter, adding a light and airy texture to the dosa. This step is crucial for achieving the perfect balance between softness and crispiness in each bite.
Spread the Batter: Crafting Perfectly Shaped Oats Dosas
Once the skillet is ready, pour the batter onto it, spreading it evenly with the back of a spoon to form a dosa of about seven inches in diameter. This step requires a bit of finesse to ensure an even thickness throughout the dosa, contributing to the overall enjoyable texture.
Flip and Oil: Locking in Flavor with Precision
As the batter begins to dry, delicately spread one teaspoon of oil over the dosa. Waiting for about 30 seconds before flipping with a flat spatula ensures that the dosa achieves a golden brown hue on both sides. This careful process locks in the flavors and adds a subtle yet essential touch of crispiness.
Ensure Even Cooking: Perfecting the Golden Brown Finish
To guarantee even cooking, lightly press the dosa with the spatula all around, turning it two to three times. This step is vital in achieving the desired golden brown color, indicating that the dosa is cooked to perfection. The interplay of textures, from the soft interior to the crispy edges, creates a delightful culinary experience.
Repeat for More Dosas: Scaling Up the Oats Dosa Feast
The joy of oats dosa doesn’t end with just one. Repeat the cooking process for the remaining batter, creating a batch of these tasty dosas. This step allows you to share the wholesome goodness and unique flavors with family and friends, turning the dosa-making experience into a communal celebration of culinary delight.
Serve with Chutney: Pairing Oats Dosa with Flavorful Companions
Finally, elevate your oats dosa experience by serving it with your choice of chutney. The versatility of oats dosa makes it a perfect companion for various chutney options. Whether you prefer the tanginess of tomato chutney or the spiciness of coconut chutney, the pairing enhances the overall dining experience, making each bite a harmonious blend of flavors. Enjoy this nutritious twist on a classic dish, savoring the delicious combination of oats dosa and flavorful chutneys.
This is a question most of us struggle with on a daily basis. When I ask my husband Alex what I should cook for our meals, his answer has been the same for the past 45 years! It’s that I should give him some choices and he will then select his preference. So I have decided to come up with some great, easy, and healthy choices for lunch and dinner. It’s a long time overdue and no more excuses! I would love to get your thoughts on these suggestions and if you find them helpful.
Check out the below menu for one week’s worth of lunches/dinners. I have also provided some tips and suggestions to make it easy. It may be helpful to read the entire menu before and make a shopping list for the ingredients you need. Plan to do your shopping the day before you cook.
Lunch Menu: These are great at home or pack in a lunchbox for the office.
Chickpea Pulav with yogurt
Yogurt Rice (this recipe is also good using leftover white rice)
Vegetable Frankie (you may use the ready made tortillas and they taste good warm or cold.)
Carrot Moong Dal Salad and Tomato Soup
Quinoa Vegetable Pilaf
For an informal lunch with friends:
Aloo Paratha, Tomato Chutney, Matar Paneer, and Yogurt (it is easy to use the store bought paneer)
You can also serve a simple salad sliced tomatoes and cucumber sprinkle with salt, black pepper, and lemon juice
Lemonade will be great for summer
Dinner: These are great everyday options for home.
Vegetable Curry with plain rice and or Roti
Spinach Pasta and Vegetable Soup
Mixed Dal, Gajar Mattar, or Aloo Methi, Plain rice and Roti or Paratha
Rajma and plain rice.
Besan Puda (This is a super simple recipe that is good for breakfast, lunch or dinner)
For a special get together, try the below:
Appetizer: Papdi Chaat (You can make the Papdi in advance and it lasts for weeks, or you can fry uncooked tortillas cut in the Papdi shape. Remember, chutneys and yogurt should be always in fridge!)
Masala Papad (You can grill the papads in advance and keep them in air tight container.)
Drink: Mango Lassi
Main Meal: Cabbage Kofta, Green Beans and Peas, Spinach Raita, rice, roti or Paratha (Kofta can be made in advance as they freeze well and can be stored for about a month. When you are ready to cook them, make the gravy, defrost the kofta and prepare like the recipe suggest.) (You can make extra Green Beans and peas as they make great sandwiches and Wrap with the leftovers)
Dessert: Refreshing Fruit Cream is great for a summer dessert. Finish up with a hot cup of Chai Masala Tea.
Additional Suggestions
If you have chutneys ready in fridge, it is easy to plan some of the appetizers. I always have Tamarind and Hari Cilantro Chutneys in my fridge.
I also have some condiments on hand to spice up my meals. Check out the list under chutneys / pickles as they have a longer shelf life and are easy to make.
Plain Yogurt
It is helpful to have some frozen vegetables in your freezer such as green peas, green beans, chopped spinach. I also freeze small cut pieces of paneer. Before using, put them in hot water.
I like to have canned chickpeas and kidney beans on hand or you can boil a big batch of them and freeze them in small portions.
This is a healthy, delicious and nutritious veggie burger. The main ingredient for the patty is kala chana also known as Bengal gram. Kala chana is protein-rich and healthy. I used kala chana and potatoes with spices to make patties. Then, I garnished them with vegetables and chutney. This is my friend Sarita’s recipe. I have tried many veggie burgers and this is by far the best one! You will love this veggie burger.
For both chutney check my web site I have done these recipe earlier
Instructions
In heavy bottom frying pan heat 2 teaspoons of oil and stir-fry cabbage and bell pepper for about 2 minutes, they should be still crispy. Sat aside.
Wash the Bengal gram changing water 3-4 times, and soak them in 3 cups of water for at least three hours. Cook them in 2 cups of water until kala chana is soft and tender, after it comes to boil it should take about 20 minutes. Notes: Cook them without salt whole lentils cook faster without salt.
Drain the remaining water.
Grind the Bengal gram (without adding any water), ginger and green chili in food processor. This will become grainy and thick dry mix.
Remove from food processor and add potato, cilantro, fennel, coriander, red chili powder, mango powder, garam masala, salt and lemon juice, mix it well. If it is too dry add little water as needed. Divide them in six equal parts and make them in thick patty.
Heat the skillet over medium heat, grease the skillet generously and put the petties over. Grease the patties from the top and grill from both sides until they golden brown. It should take about 8 minutes.
Next grill the buns lightly butter.
Assemble the vegetable burger one side of the bun spread the cilantro chutney put petty over, put some grilled veggies and drizzle the tamarind chutney.
Delicious veggie burger is ready to serve.
Notes
These patties can be refrigerated for 3 to 4 days or patties can be freezed for about a month. Veggie patties you can also serve them as an appetizers with chutney.Veggie Burger Sandwich also good for lunch box
Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachories are sold at HALWAI (a sweet and snack shop). Today, I will use urad dal lentils (skinned black gram) for the inside filling. These mouthwatering Dal kachories can be served as a snack, chaat or part of main meal, making the meal exotic.
Mix the flour, semolina, salt and ghee. Add water slowly to make dough. Dough should be firm but pliable. Cover the dough and let it sit for at least fifteen minutes.
To make filling
Boil dal in about 2 cups of water, until dal is soft not mushy. Drain the access water.
Heat the ghee (clarified butter) over low medium heat add all the spices for filling fennel, coriander, red chili, mango powder, asafetida and salt, stir and add boiled dal.
Stir continuously, and keep pressing dal, until water from dal has evaporated, notes, dal should not be powdery.
Turn off the heat. Let the mixture cool off.
To make the Kachoris
Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.
Mold the dough into a cup and place about 2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling.
Set the kachoris on a surface with the seams facing up. Roll it slowly about three inches in diameter.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Kachories can be stored for at least a week in an airtight container.
Notes
If kachories get soft warm up the kachoris in an oven on 200 degree F for about 7 to 10 minutes, this will bring back the freshness and crispyness.Serving suggestion: serve them plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum
Urad Dal Kachori Recipe: A Delectable Indian Snack
Urad Dal Kachori is a delectable Indian snack that perfectly fits into categories like appetizers, party recipes, and snacks. With its crispy exterior and flavorful filling, it’s an ideal addition to festive occasions like Diwali and Holi, where indulging in savory treats is a tradition. This traditional dish combines the richness of urad dal (black gram lentils) with a blend of spices encased in a golden, fried dough shell, making it a beloved choice among food enthusiasts.
Enjoyed hot and fresh, Urad Dal Kachori offers a delightful burst of flavors and textures, making it a popular choice for gatherings and celebrations alike. Urad Dal Kachori is a traditional Indian snack enjoyed by many across the country. This flavorful delicacy is a popular choice for breakfast, snacks, or even as a side dish. In this comprehensive guide, I will walk you through how to make urad dal kachori step by step, ensuring that you achieve the perfect blend of flavors and textures in every bite.
How to Make Urad Dal Kachori: Step-by-Step Instructions
Prepare the Dough:
Combine flour, semolina, salt, and ghee in a bowl. Gradually incorporate water while mixing until a firm but pliable dough forms. Cover the dough and allow it to rest for at least 15 minutes.
Cook the Lentils:
Boil the lentils in approximately 2 cups of water until softened but not mushy. Drain any excess water.
Make the Filling:
Heat ghee over low-medium heat. Add all the filling spices (fennel seeds, coriander seeds, red chili powder, mango powder, and asafetida) and stir briefly. Add the cooked lentils and continue stirring while mashing the lentils to remove excess moisture. The filling should not be dry or powdery. Turn off the heat and let the mixture cool.
Assemble the Kachoris:
Knead the rested dough for a minute and divide it into 12 equal portions. Roll each portion into a 3-inch circle, keeping the center slightly thicker than the edges. Gently cup the dough to form a small pocket. Add approximately 2 teaspoons of the cooled lentil filling to the center. Pull the edges of the dough together to enclose the filling securely. Repeat this process to create 12 filled balls.
Shape and Fry:
Allow the filled balls to rest for 3-4 minutes. Gently roll each ball out to a 3-inch diameter circle, ensuring the seam faces upwards. Heat oil (about 1 inch deep) in a frying pan over medium heat. To test the oil temperature, drop a small piece of dough; it should sizzle and rise slowly to the surface. Carefully place the kachoris in the hot oil and fry over medium-low heat. Once they begin to puff up, gently flip them over. Fry until golden brown on both sides, which should take approximately 5 minutes. Avoid high heat, as this will result in soft rather than crispy kachoris.
Storage:
Once cool, kachoris can be stored in an airtight container for up to a week.
Variations of Urad Dal Kachori
While the traditional urad dal kachori recipe is delightful on its own, you can experiment with various fillings and flavors to create unique variations. Instead of urad dal, you can use mashed potatoes, green peas, or lentils for the filling. Additionally, you can add a touch of sweetness by incorporating raisins or dates into the filling mixture. Get creative with spices and herbs to customize the flavor according to your preference.
Benefits of Urad Dal Kachori
Urad dal, the main ingredient in urad dal kachori, is a rich source of protein, fiber, and various nutrients. Including kachoris in your diet provides you with essential nutrients and energy, making it a wholesome snack option. Moreover, homemade kachoris allow you to control the quality of ingredients and avoid unhealthy additives commonly found in store-bought snacks.
FAQs (Frequently Asked Questions)
Q: Can I make urad dal kachoris in advance?
A: Yes, you can prepare the filling and dough in advance and store them separately in the refrigerator. When ready to serve, assemble the kachoris and fry them fresh for the best taste and texture.
Q: Can I bake kachoris instead of frying them?
A: While traditional kachoris are deep-fried for a crispy texture, you can certainly try baking them for a healthier alternative. Brush the assembled kachoris with oil and bake in a preheated oven until they turn golden brown and crisp.
Q: Can I freeze leftover kachoris?
A: Yes, you can freeze leftover kachoris in an airtight container for up to 2-3 weeks. When ready to eat, reheat them in a preheated oven or toaster oven until heated through.
