Khichu Balls (Gujarati Snack)

 

          Khichu is a traditional Gujarati breakfast / snack / light meal typically made of rice flour.  As Khichu is generally bland, it is relished with a drizzle of pickle oil / pickle masala and chopped coriander leaves. One can also add some peanut oil or ghee for added flavour. 

       Besides rice flour, it can also be made with Wheat flour, Bajra flour, Jowar flour or Ragi flour to make them nutritious, wholesome and diabetic friendly. So check out my version of Khichu Balls, where I added some flaxseeds and some lime juice. Here is a step by step pictorial recipe to prepare this healthy snack.

          It is basically a street food, that has a soft and sticky dough like consistency. It also goes by the name of Papdi No Lot, meaning dough for papad.

           Khichu is similar to 'Ukad' from Maharashtra or 'Morkali' from Tamil Nadu. You can also shape the dough into small doughnuts before steaming. 

• 1 cup rice flour
• 2 cups water
• 1/4 tsp. baking soda
• 2-3 tbsp. coriander leaves, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• salt to taste
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. carom seeds, crushed
• 1 tsp. flaxseed
• 1 tsp. lime juice
• 1 tsp. pickle masala, to garnish
• 1 tsp. chopped coriander leaves, to garnish
• 1 tsp. pickle oil to garnish

           In a saucepan, add all the ingredients (except the garnishing). Bring it to a boil and simmer on a low flame for 5 minutes. 

          Now gradually add the rice flour and keep stirring with a rolling pin or with the back of a wooden spatula till it turns into a soft dough like consistency. 

          Switch off the flame. Cover and keep it aside for 5 minutes. Transfer to a plate and knead well by drizzling some oil. 

          Take a small portion from the dough and make small round balls. You can also give a long cylindrical shape to the dough.

          Place the khichu balls and the logs on greased plates and steam for 10-12 minutes and set aside to cool down. Then carefully cut the log into equal sized pieces. 

          Place all the steamed Khichu in a serving plate. Garnish with chopped coriander leaves, pickle masala and pickle oil and enjoy as breakfast, snack or as a light meal. 

             In a saucepan, add all the ingredients (except the garnishing).

                     Bring it to a boil & simmer on a low flame for 5 minutes. 

Gradually add the rice flour & keep stirring with a rolling pin or with the back of a wooden spatula till it turns into a soft dough like consistency. Switch off the flame. Cover & keep it aside for 5 minutes. 

     Transfer the dough to a plate & knead well by drizzling some oil. 

        Take a small portion from the dough & make small round balls.

You can also give a long cylindrical shape to the dough. Place the khichu balls and the logs on greased plates & steam for 10-12 minutes. Set aside to cool down. Then carefully cut the log into equal sized pieces. 

Place all the steamed Khichu in a serving plate. Garnish with chopped coriander leaves, pickle masala & pickle oil and enjoy as breakfast, snack or as a light meal. 

Mutton Donne Biryani (Karnataka Cuisine)

 

          Check out this amazing Mutton Donne Biryani from Karnataka, that is a must try recipe. Donne in Kannada means a small bowl made of palm leaves. As this Biryani is served in a bowl, hence the name Donne Biryani. The specialty of this biryani is the use of short grain rice called Seeraga Samba rice. 

          This recipe also uses a green masala paste in which the mutton and rice is cooked in an open pot in a dum style, thus imparting an aromatic fragrance. However, I prepared this yummy biryani in a pressure cooker and cutting short the time. 

          Donne Biryani can be prepared using either chicken or mutton. It is actually a street food, served in small palm leaf bowls, accompanied with a boiled egg and raita / salad. It is a one-pot meal that is so comforting and delicious. 

          Being a resident of UAE, I was not able to procure these typical bowls, so served this biryani in earthen ware bowls. So go ahead and prepare this unique biryani by checking out the step by step pictorial recipe.

Marination - 

• 600 gms. mutton with bones 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. ginger-garlic paste
• 1/2 cup yoghurt

Green Masala Paste - 

• 1 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves 
• 1/2 tsp. peppercorns
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 onion, chopped
• 3-4 green chilies
• 1 tsp. ginger-garlic paste
• 1 cup coriander leaves, roughly chopped
• 1 cup mint leaves, roughly chopped

Mutton Curry - 

• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted fennel powder

Biryani - 

• 1 cup Seeraga Samba / Jeera rice, soaked for 30 minutes
• 1 tbsp. oil
• 2 tbsp. ghee
• 1" cinnamon stick
• 3 cardamom 
• 5 cloves
• 1 mace
• 2 star anise
• 2 bay leaves
• 1 onion, sliced
• green masala paste
• 1 tomato chopped
• salt to taste
• 1 tbsp. lemon juice
• 1 & 3/4 cups gravy

          Marination - 

          Marinate the mutton with all the mentioned ingredients for 2 hours. 

          Green Masala Paste - 

         Heat oil in a pan and sauté the cinnamon, cardamom, cloves, peppercorns, cumin seeds and fennel seeds for a few seconds. 

          Add the onion and the green chilies. Stir fry till light brown. Add the ginger-garlic paste and sauté till the raw smell disappears. 

          Add the coriander and mint leaves. Sauté till they are wilted. Keep aside to cool down.

          Then transfer to a mixer-grinder and blend along with some water into a smooth paste. Keep aside. 

        

          Mutton Curry - 

         Transfer the marinated mutton into a pan. Add roasted coriander powder, roasted fennel powder and roasted cumin powder.

          Mix well and sauté till dry. Add 2 cups water and pressure cook for 10-12 minutes on a low flame after the first whistle. Separate the mutton from the gravy.

          Biryani - 

          Heat oil and ghee in a pressure cooker. Temper with all the whole garam masalas (cinnamon, cardamom, cloves, mace, star anise and bay leaves). Sauté for a few seconds.

          Now add the onion and continue to sauté till light brown. Then add the prepared green masala paste. Sauté till the oil separates.

          Add the chopped tomato and stir fry till it is mashed and the oil separates. 

          Then add the cooked mutton pieces and mix everything well. Add the soaked rice, 1 & 3/4 cups gravy, lemon juice and salt to taste. 

           Pressure cook for 2 whistles. Let it remain covered for 15 minutes. Then fluff it up with a spoon. Serve hot with boiled egg and salad / raita.

Note - 

1.  In case the said small variety of rice is unavailable, then feel free to use basmati rice or any other small variety.

2.  The homemade spices and herbs that are ground and used in this biryani gives a nice flavor to the dish.

3.  In addition to coriander and mint leaves, a handful of fenugreek leaves can also be used.  

    Marinate the mutton with all the mentioned ingredients for 2 hours. 

     Heat oil & sauté cinnamon, cardamom, cloves, peppercorns, cumin

     seeds and fennel seeds for a few seconds. 

        Add onion & green chilies. Sauté till light brown. Add the coriander 

        and mint leaves. Sauté till they are wilted. Keep aside to cool down.

        Add ginger-garlic paste & give it a mix. Sauté for a minute or till

        the raw smell disappears.

      Add coriander & mint leaves. Sauté till they are wilted. Keep aside

      to cool down.

       Transfer to a mixer-grinder & blend along with some water into a

        smooth paste. Keep aside. 

        

Mutton Curry - Transfer the marinated mutton into a pan. Add roasted coriander powder, roasted fennel powder & roasted cumin powder. Mix well & sauté till dry. 

                    Add 2 cups water.

         Pressure cook for 10-12 minutes on a low flame after the first whistle. 

     Heat oil & ghee in a pressure cooker. Temper with all the whole garam

     masalas. Sauté for a few seconds.

                 Add the onion & continue to sauté till light brown. 

                Add the green masala paste. Sauté till the oil separates.

             Add the tomato & stir fry till it is mashed & the oil separates. 

                  Add the cooked mutton pieces & mix everything well. 

                   Add the soaked rice, 

                   1 and 3/4 cups gravy, lemon juice & salt to taste. 

         Pressure cook for 2 whistles. Let it remain covered for 15 minutes. 

         Fluff it up with a spoon. 

                    Serve hot with boiled egg and salad / raita.

Falafel (Fried Chickpea Dumplings - Middle Eastern Snack)

 

            Falafels are very popular Middle Eastern street food made of soaked & ground chickpeas, herbs, onion, garlic and other basic seasonings. They are then formed into balls and deep fried. So the texture is crisp from the outside and soft inside. They can be enjoyed as an appetizer with hummus or as a main course inside pita breads and salads. You can also wrap them in parathas, khubz or tortillas for a meal on the go.

           In this recipe, I made use of a falafel maker to prepare these falafels. However, you can make them easily with your hands or can use an ice cream scoop. 

           Try serving them with some green chutney instead, a la Indian style. I sometimes make Indian chaat / Falafel Kadhi / Kofta Curry with the leftover falafels. So check out the step by step pictorial recipe to prepare it.

• 1 cup kabuli chana (white chickpeas), soaked overnight
• salt to taste
• handful of coriander leaves
• handful of parsley leaves
• 3-4 cloves, garlic
• 1 onion, chopped
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili powder
• a pinch of baking soda
• 2 tbsp. plain flour
• 1 tsp. lime juice
• oil to deep fry

          Blend together all the above mentioned ingredients (except oil) without adding any water. 

          Prepare small equal sized balls out of the ground mix with the help of a falafel maker. Refrigerate for an hour.

          Heat oil in a pan and fry the falafels in batches in a low to medium flame till  golden brown in colour. 

          Drain on a kitchen towel and serve hot as a snack with hummus or with pita bread and salad.

       Blend together all the above mentioned ingredients (except oil) without

       adding any water. 

         Prepare small equal sized balls out of the ground mix with the 

         help of a falafel maker. Refrigerate for an hour.

            Heat oil & fry the falafels in batches in a low to medium 

            flame till golden brown in colour. 

                  Pick them up with a slotted spoon. 

                Drain on a kitchen towel.

    Serve hot as a snack with hummus or with pita bread and salad.

Poha Pakora Chaat

 

              Chaats are of different types and forms and happens to be one of my favourite snack. It is a favorite Indian street food enjoyed by all, young and old alike. It is yummy, light on the stomach and extremely tongue tingling. The ingredients can be mixed and matched to dish out this delicacy. 

          So let me share a delicious Chaat prepared with some leftover pakoras made of leftover Kanda Poha and complete with all the toppings. I added chopped cucumber, tomato, onion, green chilies, coriander leaves, some dry spices, yoghurt, raw mango chutney and sweet tamarind chutney. So here you have leftovers ka makeover. 

          All Chaat lovers will definitely enjoy this fusion recipe. They are relished as a tea-time snack, as a light dinner or anytime of the day. So check out the step by step pictorial recipe to prepare this yummy comfort food.

• Few leftover Pakoras 
• 1 cup chilled whisked yoghurt
• 1/2 cup green mango chutney
• 1/2 cup sweet tamarind chutney
• 1 onion, chopped
• 1 tomato, chopped
• 1/2 cucumber, chopped
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• handful of boiled chickpeas
• handful of farsan mixture 
• 1 tsp. chaat masala 
• 1 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• salt to taste

          To assemble the chaat - On a serving plate, arrange the leftover pakoras. Top it up with chopped cucumber, tomato, onion, boiled chickpeas and green chilies.

          Then pour the chilled yoghurt, green mango chutney and sweet tamarind chutney.

          At the end, sprinkle all the dry spices, farsan and chopped coriander leaves. Voila, yummy chaat is ready to savour. 

                     On a serving plate, arrange the leftover pakoras. Top it up with

                     cucumber, tomato, onion, boiled chickpeas & green chilies.

                 Pour chilled yoghurt, mango chutney & sweet tamarind chutney.                                       Then sprinkle all the dry spices, farsan & coriander leaves.

                       Voila, yummy chaat is ready to savor.