Monday, November 29, 2010

Masala Poori and 2nd Blog Anniversary

  This month I am celebrating my  blog's 2nd anniversary and this is my 250th post. I can't believe I came so far..started this blog to just store some recipes but it has been much more than that.
I want to say " Thank you to all my blogger friends, non blogger friends, reader, great chefs, and strangers,  for amazing 2 yrs of journey.  I hope you all will keep visiting my blog and post valuable comments & your encouragement & supports is really appreciated.

Best thing of blogging is I am able to connect with amazing friends like you!

This is my 250th post with one the famous chats from Indian Street food. Masala poori is made of peas gravy and garnished with fresh vegetables like carrot and tomato. Its served warm so good for winter season too.

  •  12-15 Pooris (home made / store bought)
  • 1 cup Green Peas (see the notes)
  • 1 Onion (chopped)
  • 1 tsp Ginger & Garlic paste
  • 1/2 tsp Red chili powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Cumin seed powder
  • 1/2 tsp Coriander seed powder
  • 1/4 tsp Garam masala powder
  • 1-2 tsp Oil
  • 1/2 tsp Tamarind Chutney
  • Chat masala as per taste
  • Salt to taste
For garnishing :
       Take the half cup peas and mash them with little water. Keep a side other half un mashed peas. Heat the pan with oil, add onion and saute till they turn light brown color. Add ginger & garlic paste and saute for few minutes. Add mashed peas, red chili powder, turmeric powder, garam masala powder, salt and water. Stir for few minutes, add rest of the peas, tamarind chutney, chat masala, water salt to taste. Cook till as desired consistency.

To assemble:  Place the poories on plate make small holes on the poori. Pour above made peas masala all over the pooris. Garnish all the garnishing ingredients. Pour some Tamarind Chutney  and Green Chutney

Serve masala poori immediately.
  • Used frozen green peas @ room temperature. You can use dried peas soak them overnight and cook till they are tender.
  • Before serving shred the carrot, because they turn brown very fast.
  • Cook the peas masala not to watery not too thick. Just the pooris soaked in the masala.
  • The frozen peas where little sweet, so adjust the tangy, hot and salt to your taste.

Tuesday, November 23, 2010

Bean Burgers

Bean Burgers are healthy and tasty too! I have added dill leaves to it for more freshness.

  • 1 Cup Bens (used Rajma/ red kidney beans) (soaked , cooked & mashed)
  • 1 Potato (boiled and Mashed)
  • 1-2 tsp Dill leaves ( chopped)
  • 1/4 tsp Mint leaves (chopped)
  • 1 tsp Red chili powder
  • 1/2 tsp Cumin powder 
  • 1/2 tsp Coriander powder
  • 1/4 tsp Garam Masala powder
  • Few drops of lemon juice
  • Salt to taste
  • 1 tsp rice flour
  • Bread crumbs.

  Mix all the above ingredients and make desired size patties. Shallow fry them on on hot oiled tava/ griddle.
Serve hot.
For burger: Apply mayonnaise, mustard sauce  to buns, add some lettuce, fresh tomatoes, cucumber , cheese or any other salad and place these hot bean patties . Bean burgers are ready to eat!

  • These patties will be soft and may turn little dry too. While shallow frying be careful.
  • Beans must soft and add spices, salt according to your taste as beans and potato requires more taste.

Thursday, November 18, 2010

Spinach tortilla wraps

  • 4 Spinach Tortilla (or can use palak paratha)
  • 1 Tomato (sliced)
For stuffing
  • 1-2 tsp Cream cheese / Mayonnaise
  • 1 Green capsicum (sliced)
  • 1-2 Carrot (sliced)
  • 1/2 cu Cabbage (chopped)
  • 1 Onion ( sliced)
  • Paneer cubes (lightly pan fried)
  • Salt and pepper.
        Heat the pan with oil, add onion , capsicum, carrot, cabbage and fry till they turn light brown and tender.  Add paneer cubes, salt and pepper and mix it well.
       Warm up the tortillas, spread the cream cheese/ mayo, add above made pan fried veggies,sliced tomatoes roll it.

Spinach tortilla wraps are ready to serve.

Monday, November 15, 2010

Baked Stuffed Eggplant

  • 1 Big Eggplant
  • 1-2tsp Tamarind Paste
  • 2-3  Onion Chopped
  • 1 Tbsp Ginger & Garlic paste
  • 1 tsp cumin seeds
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1/2 tsp Cinnamon powder
  • 2-3 Oil + some more
  • Jaggery as per taste
  • Salt as per taste.
Oil, fenugreek seeds, curry leaves & cumin seeds.

 Cut the eggplant into half and scoop out the pulp. Apply oil on the cut eggplant.  Place these eggplant up side down and bake  for 10 15 minutes. or till you see brown color. (they will be tender too).Once they are done let them sit for awhile.

Heat the pan with oil, add cumin seeds and let then splutter. Add onion and fry till they turn light brown. Add tamarind paste , red chili powder, cumin powder, coriander powder. salt, jaggery and fry for few minutes.

Let it cool for some minutes and blend this into paste.(not to much watery paste)
Heat the pan add little oil and fry these eggplant pulp and above made paste. Cook till the paste is thick. Add cinnamon powder and mix everything well.
Stuff this paste into eggplant. Bake these stuffed eggplant for 10 minutes @ 350F.

Heat the pan with oil, add tempering ingredients and pour this on stuffed eggplant before serving.

Serve with Chapti/ Rice.

Monday, November 8, 2010

Happy Deepavali / Diwali

      Wish you all my blogger friends a very Happy Deepavali /Diwali...Njoy Panch pharal /five types of snack treat. 
Beasan Ladoo
Karchikai / Karanji, / Kayi Kadabu (recipe blow)

Recipe for the Karanji / Karchikai / Kayi  Kadabu:-
Ingredients for outer cover:-
  • 1 cup Maida/ All purpose flour
  • 1-2 tsp Rava 
  • 3-4 tsp Hot oil  (mohan)
  • Pinch of salt
Method:  In blow add apl flour, salt, rava and add mohan and mix everything well. Add little water and knead the dough. (it should be little stiff). Let it sit for 20 minutes or so.

Ingredients for Stuffing:
  • 1/2 cup Putani  / Hurigadale /Split Dalia
  • 1/2 cup Jaggery (grated)
  • 1/4 cup Dry coconut (light roasted)
  • 1 tsp Poppy seeds(light roasted)
  • 2-3 tsp Sesame seeds(light roasted)
  • 1/2 tsp Cardamom powder 
             Mix putane. coconut, poppy seeds, sesame seeds and make a powder. In bowl add putane mixture and add jaggery, cardamom powder and mix it well.
Roll the dough into small puri and stuff the above made sweet stuffing. Apply cold milk on the edges and fold in to half and close it tightly.Cut the edges and deep fry in the hot oil till they turn puffy and light brown color.
Once they are cool down, keep them in the air tight container.

  • You can use fresh coconut but it will stay for very short period.

Tuesday, November 2, 2010

Bread Pakoda

  • 1/2 cup Besan (benegal gram flour)
  • 2-3 Bread slice (cut into triangle shape)
  • 1/4 tsp Ajwain (carom seeds)
  • 1/4 tsp Turmeric powder
  • 1 tsp Red Chilly powder
  • Salt to taste
  • Water
  • Oil for deep fry
In a medium bowl add besan, ajawain, termeric powder, red chilly powder,salt and mix everything with  water and leave for 15 to 20 minutes. (consistency should not be watery, it should be able to stick to the bread slice).
Heat the Oil on medium high heat for  frying. Dip the sliced bread in the besan flour mix and deep fry in the oil on both the side and till they turn light brown.

Serve hot with ketchup.
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