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Tuesday, 19 September 2017

Prawns Chana Dal Fried Rice



          This is just a simple soul satisfying one pot meal that can be enjoyed with raita and nothing else. Few days what one needs is a quick fix like this no-fuss prawn chana dal fried rice. Some leftover rice comes in handy while preparing this yummy meal. You can always go in for chicken / egg instead. So check for a step by step guide with pictures to prepare it.









  • 2 cups cooked Basmati rice
  • 1/2 cup boiled chana dal
  • 15-20 medium size prawns
  • 1 potato, cut into small cubes and deep fried
  • 2-3 tbsp. fresh grated coconut
  • 2 tbsp. oil
  • 1 tbsp. ghee
  • 1 tsp. mustard seeds
  • 1-2 sprig curry leaves
  • 1-2 fresh chilies, slit
  • salt to taste
  • 1 tsp. sambar powder
  • coriander leaves to garnish 
  • 1 tbsp. ghee to drizzle









          Heat oil and ghee in a pan. Temper with mustard seeds and allow it to splutter. Add curry leaves and the prawns. Fry till the prawns are cooked and changes colour. 

          Then add the coconut, fried potatoes, boiled chana dal, chilies, cooked rice, salt to taste and sambar powder.

          Combine everything well and saute on a medium flame for 2-3 minutes. When done, drizzle some more ghee. Garnish with coriander leaves and serve with raita.




                    Heat oil and ghee in a pan. Temper with mustard seeds and allow it to 
                    splutter. Add curry leaves and the prawns. Fry till the prawns are cooked
                    and changes colour. 



                               Then add the coconut, 



                                fried potatoes, boiled chana dal,






                               chilies, cooked rice, salt to taste and sambar powder.



                 Combine everything well and saute on a medium flame for 2-3 minutes. When
                 done, drizzle some more ghee. Garnish with coriander leaves and serve with raita.
















Monday, 18 September 2017

Chok Wangun (Eggplant in Tangy Sauce - Kashmiri Style)



          Chok Wangun can be translated as Eggplant in Tangy Gravy. This simple and an authentic eggplant dish forms a part of the Kashmiri Wazwan. Was inspired by a cookery show so gave it a try. Please note that this yummy recipe has no onion or garlic in it. Cooked with only few dry spices, it tastes simply superb. Pair it with some Kashmiri pulao for a divine, wholesome and a satisfying meal. So check for a step by step guide with pictures to prepare it.









  • 4-5 long eggplants, cut lengthwise
  • 1 tbsp. mustard oil
  • oil to deep fry 
  • salt to taste
  • 2-3 cloves
  • 1 tsp. red chili powder
  • 1/4 tsp. asafoetida
  • 1/2 tsp. saunth (dry ginger powder)
  • 1 tsp. fennel powder
  • 1-2 green chilies, slit
  • 1 tbsp. ver masala (Kashmiri spice mix of coriander, shahjeera, cardamom, carom, fennel, asafoetida and red chili powder)
  • 1 tsp. tamarind paste mixed with 1/4 cup water
  • coriander leaves to garnish









          Heat oil to deep fry the eggplants. Drain and keep aside. Heat 1 tbsp. of the same oil and add in the cloves, salt, red chili powder, asafoetida, fennel powder, saunth and the ver masala mixed with a little water.

          Mix everything well and add in some more water. Simmer on a medium flame for 2-3 minutes.
  
           Add in the eggplants, green chilies and the tamarind water. Simmer further for 2 minutes and switch off the flame. Garnish with coriander leaves and green chili. Serve with plain steamed rice or Kashmiri pulao.




Note - 
1.  You can shallow fry the eggplants in 2 tbsp. oil like I did instead of deep frying. 
2.  Adding Ver masala is optional.




                               Heat oil to deep fry the eggplants. Drain and keep aside. 



   Heat 1 tbsp. of the same oil and add in the cloves, salt, red chili powder, 
  


                                 asafoetida, saunth, 



                               fennel powder,  



                                and the ver masala mixed with a little water. 



Mix everything well and add some more water and simmer for 2-3 minutes.



                 Add in the eggplants, green chilies and the tamarind water. Simmer further 
                 for 2 minutes and switch off the flame.






                   Garnish with coriander leaves and green chili. Serve with plain steamed rice
                   or Kashmiri pulao.













Egg Paniyaram - South Indian Fusion Style



          Egg lovers - Try out this new way of serving and relishing eggs - the Paniyaram way. Fry them in the paniyaram chatti and they turn out simply cute and yummy. Kids will love them for sure. Any veggies of your choice can be added to it to make them more wholesome. You can have them as an appetizer with any homemade chutney / tomato sauce or as an evening tea-time snack. So just check for a step by step method with photos to prepare these goodies.





  • 3 eggs, beaten
  • 1 onion chopped
  • 1" ginger, grated
  • 2 green chilies, chopped
  • 1 tomato, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • salt to taste
  • pinch of pepper powder
  • oil as required





          In a bowl, mix together all the above mentioned ingredients (except oil). Grease a paniyaram / appam chetti with little oil.

          Drop spoonfuls of the mix in all the cavities. Cover with a lid and cook on a low flame till one side is done. 

          Then gently flip it over with a fork / spoon and cook the other side too. Drain on a kitchen towel and serve with any chutney or tomato sauce.




                    In a bowl, mix together all the above mentioned ingredients (except oil). 



                 Drop spoonfuls of the mix into all the greased cavities of the chetti. Cover 
                 with a lid and cook on a low flame till one side is done.




                     Then gently flip it over with a fork / spoon and cook the other side too. 



                        Drain on a kitchen towel and serve with any chutney or tomato sauce.













Sunday, 17 September 2017

Batter Fried Stuffed Potatoes



          POTATO -  Who doesn't love this most favoured veggie? It is used in numerous ways. So today let me share stuffed potato that is an excellent appetizer in any in-house party. These are batter fried, but you can always shallow fry them according to your preference. 

          Relish them with any chutney of your choice or as a tea-time snack. You may also slice them and serve on a bed of chutney or makhni gravy to be enjoyed with any form of rice or Indian bread. So check for a step by step method with photos to prepare it.















  • 1-2 potatoes, peeled and cut into half
  • 1-2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 " ginger, grated
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/4 tsp. garam masala powder

Batter - 

  • 1/2 cup besan (gram flour)
  • pinch pf salt
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • oil to deep fry












          Boil the potatoes till they are slightly soft (al dente). Scoop out from the centre of the potatoes and keep it aside. 

          Make a batter with the besan, salt, turmeric powder, red chili powder and required quantity of water. Keep aside.

          To prepare the filling, heat oil and temper with cumin seeds. Saute for a few seconds. Add the onion, ginger, garlic and green chilies.

          Fry till they turn slightly brown in colour. Now add the scooped potato and all the dry spices. Mix well and saute for 1-2 minutes. Switch off the flame and keep aside to cool down.

          Fill the potatoes with little of the prepared stuffing. Dip in the batter to coat well. Heat oil and gently slide the stuffed potatoes in it.

          Fry on a medium flame till golden in colour on all sides. Drain on a kitchen towel and serve them as a tea time snack or as appetizers with some chutney. 

          You may also make kofta curry out of it to be relished with any form or rice or Indian bread. 




                   To prepare the filling, heat oil and temper with cumin seeds. Saute for a few 
                   seconds. Add the onion, ginger, garlic and green chilies. Fry till they turn 
                   slightly brown. Now add the scooped potato and all the dry spices. Mix well
                   and saute for 1-2 minutes. 



                               Switch off the flame and keep aside to cool down.



                   Make a batter with the besan, salt, turmeric powder, red chili powder and 
                   required quantity of water. Keep aside.



                  Fill the potatoes with little of the prepared stuffing. Dip in the batter to coat 
                  well. Heat oil and gently slide the stuffed potatoes in hot oil.



                 Dip in the batter to coat well. Heat oil and gently slide the stuffed potatoes
                 in it.   Fry on a medium flame till golden in colour on all sides. Drain on a
                 kitchen towel.



                         Serve them as a tea time snack or as appetizers with some chutney. 



                    You can also slice them and serve on a bed of chutney or makhni gravy to be
                    enjoyed with any form of rice or Indian bread. 













Saturday, 16 September 2017

Batter Fried Stuffed Bitter Gourd



            If you are a Karela / Bitter Gourd lover, then you will definitely relish this dish. These yummy batter fried stuffed karelas are best had as a side dish with either rice or chapattis. If you are a bit of an adventurous type, have them as appetizers with any chutney. If you can get hold of the smaller variety, that would be absolutely perfect for this recipe. So go ahead and give it a try and enjoy them as per your choice.











  • 2 long Bitter Gourd / 4-5 small ones
  • salt to taste
  • 2 tbsp. oil
  • 1 tbsp. chopped garlic
  • 2 tbsp. fresh grated coconut
  • 1 tsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. turmeric powder
  • 2 tbsp. kashmiri red chili powder
  •  1tbsp. flaxseed (opt)
  • 1 tsp. tamarind paste
  • 2 tbsp. roasted chickpea flour
  • 1/2 cup besan (gram flour)
  • pinch of salt
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • oil to deep fry











          Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 pieces. Apply salt to them and to the scraped mix and leave them aside for 20-25 minutes. 

          Make a batter with besan, turmeric powder, pinch of salt and red chili powder with required quantity of water. The batter should not be too thick or too thin. Keep aside.

          Wash them well under running water and transfer onto a kitchen towel. Heat 2 tbsp. oil in a pan and saute the garlic till they slightly changes colour. 

          Now add the coconut and saute till light brown. Then add the scraped karela skin and the pulp along with all the dry spices. Continue to fry on a medium flame for 4-5 minutes.

          Add the tamarind paste. Mix well and saute for 2-3 minutes. Switch off the flame and add the roasted chickpea flour. Toss well, cover and keep aside to cool down.

          Fill each of the karela pieces with the stuffing and keep aside. Heat remaining oil for deep frying. Take the stuffed karela and coat them in the batter and gently drop them in the hot oil.

          Deep fry them in batches on a medium flame till golden in colour on all sides. Drain on a kitchen towel. Serve as a side dish with either rice / chapatti or as appetizers with any chutney.




                    Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4
                    pieces. Apply salt to them and to the scraped mix and leave them aside for
                    20-25 minutes. Wash them well under running water and transfer onto a 
                    kitchen towel. 



                 Heat 2 tbsp. oil in a pan and saute the garlic till they slightly changes colour. 
                 Now add the coconut and saute till light brown. Then add the scraped karela
                 skin and the pulp along with all the dry spices. Continue to fry on a medium 
                 flame for 4-5 minutes. Add the tamarind paste. Mix well and saute for 2-3 
                 minutes. Switch off the flame and add the roasted chickpea flour. Toss well, 
                 cover and keep aside to cool down.




                               Fill each of the karela pieces with the stuffing & keep aside. 



                 Make a batter with besan, turmeric powder, pinch of salt and red chili powder
                 with required quantity of water. The batter should not be too thick or too thin. 



                    Heat remaining oil for deep frying. Take the stuffed karela and coat them 
                    in the batter and gently drop them in the hot oil. Deep fry them in batches 
                    on a medium flame till golden in colour on all sides. 




                               Drain on a kitchen towel.




                    Serve them hot as a tea-time snack......or as a side dish with either rice or
                    chapatti......







                           ......or cut them in slices and serve as appetizers with any chutney.













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