Dal Palak Paniyaram / Appe

 

            Check out my version of paniyaram made of mixed lentils, where I have added some chopped spinach, onion, green chilies and few dry spices. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with tomato ketchup or any homemade chutney. So check out the step by step pictorial recipe to prepare it. 

   

         Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. 

          In simple words they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          They are actually a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too.

• 1 cup mixed dal (lentils), soaked overnight
• 2 cups loosely packed spinach, chopped finely
• 1/2 tsp. cumin seeds
• 1 tsp. red chili paste
• 1 onion, chopped 
• 1 green chili, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. amchur powder
• pinch of baking soda 
• 2-3 tbsp. oil 

          Soak the lentils overnight or for 4-5 hours. Grind to a slightly coarse paste.

          Mix rest of the ingredients (except oil) into a batter, which should neither be too thick or too thin. 

         Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered, on a low flame till one side is well browned. 

          Flip it over and cook the other side too, till done. Prepare similar paniyaram with the remaining batter. Drain on a kitchen towel.

         Serve them hot as a tea time snack or as an appetizer with tomato sauce or green chutney.

Mix ground lentil along with rest of the ingredients (except oil) into a 

                        semi-thick batter.

                      Heat a paniyaram chatti and grease well. Drop spoonful of the prepared 

                      batter and cook, covered, on a low flame till one side is well browned. 

                    Flip it over & cook the other side too, till done. Prepare similar paniyaram 

                    with the remaining batter. 

                                  Drain on a kitchen towel.

Serve as a tea time snack / appetizer with tomato sauce or green chutney.

Kothimbir Vadi (Coriander & Gram Flour Pakoras / Fritters)

 

          This is a traditional Maharashtrian tea time savory snack made of gram flour, coriander leaves and other basic seasonings. It is either steamed, shallow fried or deep fried. Kothimbir in the local Marathi lingo means coriander leaves and Vadi stands for slices or cubes. You can also  enjoy it for breakfast or as an appetizer with tomato sauce or any chutney of your choice. So check out the step by step pictorial recipe to prepare this yummy party treat. 

          It is a very healthy and a nutritious snack if you skip the fried version. This is my favorite evening snack along with a hot cup of tea. 

          Just like dhoklas, you can also add some tempering of mustard seeds, green chilies, curry leaves and asafoetida to the vadis just before serving. 

          Alternatively, you can make a gravy or kadhi from any leftover vadis. They turn out very yummy. 

• 2 cups coriander leaves, washed well, drained & chopped
• 1 cup besan (chickpea flour)
• 1 tsp. sesame seeds, lightly roasted
• 1 tbsp. roasted peanuts, ground coarsely
• 1 tbsp. fresh grated coconut
• salt to taste
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• pinch of baking soda
• 1/2 tsp. amchur
• 1 tsp. ginger, grated
• 1-2 green chilies, finely chopped
• 2-3 tbsp. oil to shallow fry

           Mix together all the ingredients, (except oil) and prepare a dough by adding water, little at a time.

          Transfer the contents to a greased steel plate and flatten it with the back of a spoon. Steam for 12-15 minutes. When cool, cut into desired shapes. 

          Heat oil in a pan and shallow fry the vadis in batches till golden in color. Drain on a kitchen towel and serve hot with tomato sauce or any chutney of your choice.

Mix together all the ingredients, (except oil).

Prepare a dough by adding water, little at a time.

Transfer the contents to a greased steel plate and steam for 12-15 minutes. 

                                  When cool, cut into desired shapes. 

                           Heat oil & shallow fry the vadis on both sides till golden in color. 

                                  Drain on a kitchen towel.

                     Serve hot with tomato sauce or any chutney of your choice.

Mutton Boondi with Recheado Masala

 

          Check out my innovative Eid special mutton curry. I gave an interesting twist to the recipe by marinating it with the spicy and tangy Goan special recheado spice paste and ended with a sprinkle of some boondi for some crunch. I also added a potato, my personal favorite. However, it is purely optional.  

          This fusion dish came out super yummy and is a must try recipe for any special occasions or for an in-house party. Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. So check out a pictorial recipe to prepare this mutton curry.

• 350-400 gms. mutton with bones, cleaned, washed & drained
• recheado masala (check below for the recipe)
• 1 potato, cut into half
• 1 onion, chopped
• 2-3 tbsp. oil
• 1/3 cup boondi
• 1-2 tbsp. coriander leaves, chopped

          Marinate the mutton with the spice paste for 5-6 hours or overnight.

          Heat oil in a pan and stir fry the potato till light brown. Drain and keep aside. 

          To the same pan, add the onion and sauté till light brown. 

          Then add the marinated mutton and cook, covered, on a low flame till almost dry.

          Add 1 cup water and the fried potato and pressure cook for 15-20 minutes or till the meat turns tender.

          Transfer the contents back to the pan and simmer till the gravy comes to a desired consistency.

          Switch off the flame and add the boondi. Give it a stir and garnish with coriander leaves. 

          Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

                        Marinate the mutton with the spice paste for 5-6 hours or overnight.

                 Heat oil in a pan & stir fry the potato till light brown. Drain & keep aside. 

                                  To the same pan, add the onion and sauté till light brown. 

                 Add the marinated mutton & cook, covered, on a low flame till almost dry.

                                  Add 1 cup water ....

              and the fried potato. Pressure cook for 15-20 minutes or till the meat turns tender.

                   Transfer the contents back to the pan & simmer till the gravy comes to a

                   desired consistency.

                       Switch off the flame & add the boondi. Give it a stir & garnish with coriander                                   leaves. 

                    Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, 

                    paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

          

Goan Recheado Fish Fry

 

          Recheado Fish fry is a classic Goan dish where Pomfret, Mackerel, King fish or any seafood is marinated or stuffed with a masala paste and then shallow fried. This particular spice is called Recheado that is both fiery and tangy. It is basically a red chili paste that is full of flavors. 

          You can also coat the fish with semolina and fry to get a crisp exterior. Enjoy as it is, with any chutney of your choice, with salad or with plain biryani / pulao / jeera rice. So check out a step by step pictorial recipe to prepare it.

          The word Recheado is a Portuguese word meaning stuffed, as it is typically used as a stuffing or to marinate fish. 

          However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. It turns out very yummy. 

          Hence, this spice paste is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

            The two main ingredients that make up the Recheado paste are kashmiri red chilies and vinegar. Water is not used in this recipe and the grinding is done by adding vinegar accordingly. If you wish to tone down the spiciness, them deseed the chilies before grinding. 

            Typically, Goan vinegar and Feni are used to make the paste, but I had to skip them as they were unavailable. The onion is generally roasted on an open flame. However, fried or sautéed onion, too, can be substituted.

• 1-2 King fish fillet, washed & drained
• Recheado masala (recipe given below)
• 2-3 tbsp. oil

          Marinate the fish fillet with the spice paste for 5-6 hours or preferably overnight. 

          Heat oil in a pan and shallow fry the marinated fish on both sides till well browned. 

          Serve as it is, with any chutney of your choice, with salad or with plain biryani / pulao / jeera rice.

             Marinate the fish fillet with the spice paste for 5-6 hours or preferably overnight. 

         Heat oil in a pan & shallow fry the marinated fish on both sides till well browned. 

             Serve as it is, with any chutney, with salad or with plain biryani / pulao / jeera rice.

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water).