Naan Pakora

 

               Have any leftover naan and wondering what to do with it? Then dish out these crispy and crunchy pakoras / fritters. It is a very quick recipe and is apt for any in house or kitty party. I promise you they will be finished in no time. Easily available ingredients are needed for this recipe and you can surprise your loved ones and guests with this amazing treat. 

              You just need to cut the naan into small pieces and mix with all the ingredients mentioned and deep fry them to perfection. Voila, you have crispy fritters to be relished with mayo, green chutney, hummus or tomato ketchup. They can also be served as a tea time snack. So check out the step by step pictorial recipe to prepare this wonderful appetizer. 

• 2 naan, cut into small pieces
• 1/2 cup gran flour (besan)
• 1 egg
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili flakes
• 1/2 tsp. carom seeds
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• pinch of baking soda
• 1 tsp. kasuri methi, crushed
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2-3 tbsp. coriander leaves, chopped
• oil to deep fry

              In a mixing bowl, take the naan pieces. To it add the gram flour and all the dry spices. Give it a mix.

              Now add rest of the ingredients (except oil) and combine everything well. Keep aside for 10 minutes.

               Heat oil in a pan and drop spoonful of the batter. Fry on a medium flame till it is well browned. 

               Drain on a tissue paper and serve with mayo, green chutney, hummus or tomato ketchup.

                       In a mixing bowl, take the naan pieces.

              To it add the gram flour and all the dry spices. Give it a mix.

                    Add rest of the ingredients (except oil).

                    Combine everything well. Keep aside for 10 minutes.

                   Heat oil in a pan and drop spoonful of the batter. 

                   Fry on a medium flame till it is well browned. 

                   Drain on a tissue paper.

     Serve with mayo, green chutney, hummus or tomato ketchup.

Motichoor Laddu, Jalebi & Shrikhand Parfait (Indian Fusion Dessert)

 

          Fusion Dessert are a great way to use up any leftover sweets. So check on this amazing Parfait made with few Motichoor laddus, Jalebis and Shrikhand. So you will find alternating layers of crumbled Motichoor laddu, homemade Shrikhand and crumbled jalebis. 

          I flavored the Shrikhand with cardamom powder and rose water to prepare this easy to assemble fusion dessert. I then garnished it with chopped pistachios, dry rose petals and a pinch of saffron for a visual treat. 

    

              This is a very simple and an easy dessert that you can whip up at short notice. So if you are on a lookout for such no-cook & no-bake dessert for any special occasion or any festival, then do give this recipe a try. Your guests will be really impressed. So check out the step by step pictorial recipe to dish out this amazingly yummy sweet treat this Diwali. 

• 2-3 motichoor Laddus
• 10-12 jalebis
• 1 cup hung yoghurt
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2-3 tsp. castor sugar or as needed
• chopped pistachios & dry rose petals to garnish

         To the hung yoghurt, add cardamom powder, saffron and castor sugar. Give it a mix so that it is lump free and keep aside. 

         Crumble the motichoor laddus and jalebis in a bowl and set aside.

         In a glass bowl, place a layer of the crumbled motichoor laddu at the bottom. 

         Now top it up with half of the shrikhand. 

         Then place a layer of the crumbled jalebis, followed by the remaining shrikhand.

         When done, place some crushed motichoor laddu and a jalebi on the top. 

         Then garnish with chopped pistachios, dry rose petals and saffron strands. 

         Refrigerate only for a couple of minutes and then enjoy!!!!!!

                      To the hung yoghurt, add cardamom powder, saffron....

       & castor sugar. Give it a mix so that it is lump free & keep aside. 

               Crumble the motichoor laddus & jalebis in a bowl & set aside.

      In a glass bowl, place a layer of the crumbled motichoor laddu 

      at the bottom. 

                        Now top it up with half of the shrikhand. 

                        Then place a layer of the crumbled jalebis,

                     followed by the remaining shrikhand.

      When done, place some crushed motichoor laddu & a jalebi on the top. 

      Garnish with chopped pistachios, dry rose petals & saffron strands.

           Refrigerate only for a couple of minutes and then enjoy!!!!!!

Paniyaram / Appe Kadhi

 

           In this recipe, I combined some leftover Paniyarams and kadhi to come up with this yummy fusion dish of South Indian & North Indian cuisine. You can enjoy as a soup, with hot steamed rice or jeera rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it.  

          Paniyaram / Kuzhi Paniyaram is a traditional South Indian breakfast, most popular in Tamil Nadu. In simple words they are fried idli or dumplings, prepared in a special mould called chatti and enjoyed with coconut chutney and sambar. It is a very easy and a quick recipe and is also a great tea time snack. 

          However, I made some healthy, nutritious and diabetic friendly Paniyaram with Foxtail Millet. They turned very crispy from the outside and yummy in taste.

          Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. It is best enjoyed with hot steamed rice. 

         (Please note - this dish can also be done with the normal paniyaram made of idli-dosa batter.)

• few leftover Paniyarams / Appe
• 1/2 cup yoghurt
• 2-3 tbsp. gram flour
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 3 cups water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tbsp. coriander leaves, chopped
• 1 tsp. pickle oil 

           In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric powder and 3 cups water. Keep aside.

           Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds. 

           Then add the ginger-garlic paste and coriander powder mixed with some water. Sauté till oil separates.

           Now add the yoghurt mix and bring it to a boil. Simmer on a low flame till it is almost thick to a desired consistency. Keep stirring at intervals.

           Drop in the Paniyarams and simmer for 2 minutes. When done, garnish with coriander leaves. While serving, drizzle some pickle oil and relish with hot steamed rice.

Note  -  The recipe of Foxtail Millet Paniyaram is given below. 

                        In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric 

                        powder and 3 cups water. Keep aside.

                                 Few leftover Foxtail Millet Paniyarams.

                             Heat oil in a pan & temper with mustard seeds & dry red chili. 

                        After it stops spluttering, add curry leaves & asafoetida. Sauté for a 

                        few seconds. 

                      Add ginger-garlic paste & coriander powder mixed with some water. 

                      Sauté till oil separates.

                      Add the yoghurt mix & bring it to a boil. Simmer on a low flame till it is 

                      almost thick to a desired consistency. Keep stirring at intervals.

                                  Drop in the Paniyarams & simmer for 2 minutes. 

                                   When done, garnish with coriander leaves. 

                        While serving, drizzle some pickle oil & relish with hot steamed rice.

Foxtail Millet Paniyaram - 

Ingredients - 

• 1 cup foxtail millet
• 1/2 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 3 tbsp. coriander leaves, chopped
• salt to taste
• 1 tsp. red chili flakes
• 1 tsp. coriander powder
• 1 tsp. flaxseed (opt)

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the Paniyaram Chatti
• coconut chutney & sambar to serve

           Soak the millet, lentil and fenugreek seeds overnight or for 4-5 hours. 

          Grind to a slightly coarse paste. Adjust the consistency. Cover and keep aside overnight to ferment. 

          To the batter, add rest of the ingredients and mix well.

          For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, uard dal and curry leaves. Sauté for a few seconds and pour this tempering into the batter and mix well.

          Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter in it and cook, covered on a low flame for 4-5 minutes or till one side is done.

          Flip it over and cook the other side too. Make similar Paniyarams with the remaining batter and serve them hot with coconut chutney and sambar.

                                  Foxtail MIllet Paniyaram.

Dal & Paneer Tikki / Cutlet / Patty

          Having any leftover dal / lentil curry? Then go ahead and dish out into these yummy snacks / appetizers. This is exactly what I did. I reduced the leftover sambar that I had and combined with some mashed paneer, chopped pistachios, almond paste and few other basic ingredients to make these gorgeous looking and healthy small bites. 

          Enjoy them as an appetizer with any homemade chutney / sauce or as a tea time snack. You can prepare the tikkis in advance and freeze them, to be fried at the time of serving. So check out a quick step by step pictorial recipe to prepare these amazing tikkis. 

• 2 cups cooked dal
• 1 cup paneer, mashed
• 2-3 tbsp. roasted chickpea flour
• 1 tbsp. fried onion
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. red chili flakes 
• 2 tbsp. chopped pistachios
• 2 tbsp. almond paste 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. sesame seeds 
• 1 tsp. lime juice
• 1-2 tbsp. oil 

          Simmer the cooked dal till it is reduced and dry. Let it cool down. Then mix with all the other ingredients (except oil).

          Divide into equal portions and give it a tikki shape. Refrigerate for some time.

          Heat oil in a pan / tawa and shallow fry them in batches, till golden in colour. Drain on a kitchen towel and serve with curd chutney, green chutney or tomato sauce. 

                 Simmer cooked dal till it is reduced. Mix with other ingredients (except oil).

                 Divide into equal portions & give it a tikki shape or any shape of your choice.                                   Refrigerate for some time.

                                  Heat oil & shallow fry them in batches, till golden in colour. 

                   Serve with curd chutney, green chutney or tomato sauce.