Have you been at a Mumbai roadside Pani puri Stall ??? There you get dry bhel as complimentary. I love it so much. If you are not having the chutneys for the Moist (Oli) Bhel, you can make this at home for tea time. It is super tasty.
I am sharing my version of dry Bhel. It is quick. You can make it beforehand for your kitty parties also. Or if sudden guests arrive at your place, just make this quick snack for them. They will be impressed by your hosting skills.;-) You can also give it to your kids or hubby when they come back home hungry. Try the recipe below for yourself.
Ingredients:
Puffed Rice (Murmure) 1 cup
Haldirams Spicy farsan any 1/2 cup
Potato 1 big - boiled & peeled
Fine Sev
onion 1 small - finely chopped
Finely Chopped Coriander leaves
Green Chili 2 - finely chopped
Red Chili Powder - a pinch
Turmeric powder 1/3 tsp
Chaat Masala to taste
Oil 1 tsp
Method:
Chop the peeled boiled potato in small pieces.
Heat oil in a wok.
Add the potato pieces in it. Sauté for couple of minutes or until golden. Sprinkle some chaat masala over it.
Now add puffed rice & haldirams farsan to it. Turn the heat to very low.
Add turmeric powder, red chili powder, green chilies & chaat masala to it.
Sauté for a minute or so.
Remove in a serving bowl.
Garnish with coriander leaves, fine sev & some onions.
I don't like cabbage sabzi much. But the koftas / pakodas made from cabbage taste so yummy. I incorporated those koftas in a delicious curry. You should try it. It is simple yet very delicious. Serve it hot with roti or naan.
Cucumber & Curd make a great combo. May it be Raita or this one Cucumber curry !!! Try this cucumber curry. It is very delicious. You can have it just like that or with steamed rice.
Ingredients:
2 small cucumbers
Curd 1 cup
Besan 1 tbsp.
Salt to taste
Turmeric powder 1/2 tsp
Green Chilies 3
Mustard seeds 1 tsp
Curry leaves 10 - 12
Coriander leaves
Ginger garlic crush 1 tsp
Oil 1 tsp
Water 1/3 cup
Fenugreek seeds 4 - 5
Method:
Wash & peel cucumber. Cut it into bite size pieces.
In a bowl mix curd, besan, salt to taste, turmeric powder & water. Try there are no lumps in the curd.
Heat a heavy bottomed pan.
Add oil to the pan.
Add mustard seeds to the oil. When they splutter, add fenugreek seeds, ginger garlic crush, chopped green chilies, curry leaves & asafetida.
Its such a lovely weather outside. Its raining heavily with thunderstorms. I am craving for something warm food. I made some fresh samosas. Hot Crispy samosas !! Sharing the recipe for the same. Try it !!!
Preparation Time: 30 minutes Cooking Time: 20 minutes (for each batch of frying)
Ingredients:
For Dough
1/2 cup all purpose flour
1 tsp fine Semolina
Salt to taste
Ajwain 1 tsp
Hot oil 1 tsp
Water
For Filling
4 big potatoes boiled, peeled & mashed (Leave some little big chunks of potatoes)
Salt to taste
Coriander seeds 1 tbsp.
Fennel seeds 1 tsp
Red chili powder 1 tsp
Aamchur powder 1 & 1/2 tsp
Coriander leaves
Ginger chopped finely 1/3 inch
Oil
Cumin Seeds
Other Ingredients
Oil for frying
Method:
Dough
In a mixing bowl, take all purpose flour, semolina, salt to taste, ajwain & hot oil. Mix properly. Add water little by little to form a semi soft dough. Keep aside for 15 minutes.
Filling
Spice powder: Dry roast coriander seeds & fennel seeds on low flame for 3-4 minutes until you smell a nice aroma of the spices. Roll them with a rolling pin on a flat surface to make a coarse powder. You want to have some whole seeds in the powder. So use a rolling pin to grind. You can also use a mixer to grind. But be careful not to make a fine powder. Keep aside
Heat Oil in a pan. Add Cumin seeds in it.
When cumin seeds sizzle, add grated ginger.
Now add the coriander seeds - fennel seeds spice powder, red chili powder, garam masala, aamchur powder & mashed potatoes to it.
Mix well.
Garnish with chopped coriander leaves to it.
Assemble
Divide the dough into small equal balls.
With the rolling pin, roll the dough ball into a 3 mm thick chapatti. Cut the chapatti in 2 semicircles.
Form a cone from each semicircle. To stick the edges make use of water.
Add a generous spoon of potato mash in to the cone. Seal its edges to form a samosa.
Deep fry them in oil on medium flame for about 20 minutes till golden.
Do not deep fry the samosas on high flame. It makes the samosas soft after removing it from oil. So deep fry them on slow flame. Also the inside of the outer coating will be uncooked. So it is essential to fry the samosas on medium flame. It takes almost 20 minutes per batch of frying.
Also while rolling the outer layer, roll it into semi thick roti & not a thin one. If you make a thin outer layer, samosas go soft after some time. So make it semi thick.
If you don't have semolina, add rice flour. That can also help to make the outer layer nice crisp.
Don't mash the potatoes completely. Keep some big chunks in it.
Follow the above tips to make the samosas crisp. If any doubts, please leave your comments below.
Its june month. I read a post on facebook. Someone had mentioned kids school is starting, so they want some tiffin recipes for their kids. & Kathi roll is loved by kids. So here is my version of making Chana masala kathi Roll. Healthy Version !! I hope your kids will love it.
There is a twist in this recipe. You need no chutneys for this as in other Frankie recipes. Hmmmm !! Interesting, isn't it ? Check below what the twist is.
I had no chutney at my place. & I already prepared the chana masala stuffing. & also the rotis. I wanted to give it to my husband in his tiffin. I checked in the fridge for coriander leaves to make the chutney. But I was running short of it. So an idea stroke me. I used a ingredient which is mostly available in our houses. Pickle !! Yes you read it right. That's my twist. The recipe turned out to be just awesome. Check the recipe below.
Ingredients:
Chickpeas Masala
Soaked Chickpeas for 8 hours - 2 cups
Onion - 1, finely chopped
Tomato - 1, finely chopped
Oil
Salt to taste
Ginger garlic paste 1 tsp
Red Chili Powder 1 tsp
Coriander Powder 1/2 tsp
Garam Masala 1/2 tsp
Cumin seeds powder 1/3 tsp
Aamchur Powder 1 tsp
Finely Chopped Coriander Leaves
Turmeric powder 1 tsp
Asafetida 1 tsp
Mustard seeds 1/2 tsp
Roti
Wheat Flour 1 & 1/2 cups
All Purpose Flour 1 tbsp.
Salt to taste
Ajwain 1/2 tsp
Water as needed
Oil
Other Ingredients
Any tangy pickle of your choice
Onion finely Chopped
Tomato deseeded finely chopped
Coriander leaves finely chopped
Lemon juice
Method:
Chickpeas Masala
Wash & Soak Chickpeas overnight
Pressure cook soaked chickpeas in enough water along with salt, turmeric & asafetida until nicely cooked.
Heat oil in a pan.
Add mustard seeds. When they crackle add finely chopped onions & ginger garlic paste.
Saute till onions turn translucent.
Add finely chopped tomatoes. And also all the dry spices - red chili powder, coriander powder, cumin seeds powder^& aamchur powder.
Cover the pan & cook till oil starts to separate from the gravy.
Add boiled chickpeas & garam masala.
Cook till all the moisture gets dried up.
We need the chickpeas masala to be dry without moisture.
Roti
In a mixing bowl, take wheat flour, all purpose flour, ajwain & salt. Add water as needed to form a dough.
Let the dough rest for 15 minutes.
Later divide the dough into small equal sized balls.
With the help of rolling pin make thin rotis out of each ball.
Roast each roti on a tawa from both sides.
Assembling
Salad mix - Mix the other ingredients in a small bowl - Finely Chopped Onions, finely chopped tomatoes, coriander leaves & lemon juice. Set aside.
Take each roti. Spread the pickle evenly on it. Add a spoonful of chickpeas masala in the middle of the roti. Sprinkle some of the salad mix on it along with that lemon juice.
Wrap the roti properly. Use aluminium foil or tissue paper to wrap.
Serve immediately.
Tips:
Make the Chana Masala stuffing very dry. Or else the kathi roll will go soggy.
You can add any vegies of your choice in the salad.
