Chirer Pulao

About this Recipe...

Today I am posting another favorite Bengali snack recipe of mine Chirer Polao. 'Chire' or 'Chira' is flattened rice or poha in Hindi. It's a quick recipe n gets ready in no time if all the ingredients are ready. So whenever I am out of idea and want to eat something quickly, I made this quick recipe of chirer Polao. Don't surprise by the name Polao, it's not like the rice Polao which is eaten in lunch or dinner with curry, it's a simple snack which can be eaten in breakfast or snack and the taste is little sweet, salty and spicy.

The recipe of chirer Polao is bit similar with batata poha. In batata poha only potatoes are added, but in chirer Polao other vegetables are also added apart from potato which makes it more tasty and healthy. There are various ways of making it, everyone's recipe is slight different from others. But I make it in a very simply way and it tastes really great.

Ingredients

• 1 Cup Chire/Poha or Flattened rice
• 1 Small potato cut into small cubes
• 1/2 Carrot cut into small cubes
• 1/4 Cup Small Cauliflower florets
• 1/3 Cup Frozen green peas
• 2 Tbsp Oil
• 1 Medium size onion sliced
• 2 Green chilles finely chopped
• 2 Tbsp peanuts
• 2 Tbsp Cashew nuts
• 1/2 tsp Turmeric powder
• Salt and sugar to taste

Directions

1. Rinse the Chire in cold running water, drain all the water and let it sit for sometime.
2. Now heat 1 tbsp oil in a pan and fry all the vegetables like potato, carrot, cauliflower and green peas till its done completely. (You can parboiled the veggies before frying)
3. Take it out from the pan and keep it aside.
4. On the same pan, add some more oil and add sliced onion and green chilies, sauté them till it gets translucent.
5. Now add peanuts and cashew nuts to it and fry it.
6. Next add turmeric powder to it and mix well.
7. Now add all the fried veggies, Chire, salt and sugar to taste and gently mix them altogether. (Chirer Polao will be little sweeter so add the sugar accordingly)
8. Switch off the flame, your quick snack is ready, serve it in a plate and enjoy it with a cup of tea.

Jhal Muri

About this Recipe...

Jhal Muri is a famous street food in Kolkata, just like Bhel Puri in Mumbai, so is Jhal Muri to Kolkata. Everybody loves to munch this street food. In Kolkata you will find everywhere there is a Jhal Muri wala who is selling it, either it's in local train, any park or roadside. People are eating this and enjoying it in any time of the day.

Preparing Jhal Muri is very easy and it takes very less time. Just you need to assemble all the ingredients together and your Jhal Muri is ready to enjoy. It's a spicy snack, as the name tells everything. Jhal means anything which is spicy though the level of spiciness is depend on your taste bud how much spice you want to add. Muri is puffed rice, so altogether it's a filling snack.

The ingredients are also very simple and easily available in my pantry always. So whenever I am hungry and not in a mood to cook anything, this Jhal Muri came as my rescue. Make it before serving and gulp it immediately because if you will keep it for longer time, it becomes soggy. So guys make this Jhal Muri at home and serve it in a newspaper made cone and enjoy this famous street food from Kolkata.

Ingredients

• 2 Cups Muri or puffed rice
• 1/4 Cup Fried or roasted peanuts
• Salt to taste
• 1 Tbsp Mustard oil
• 1/4 Cup Finely chopped onion
• 2 Green chilies finely chopped
• 1/4 Cup Finely chopped cucumber
• 1/4 Cup Finely chopped tomato
• 1 Tbsp Any pickle oil (optional)
• 1/4 Cup Sev or bhujia
• Finely chopped cilantro
• 1/2 tsp Red chilli powder
• 1/2 tsp Roasted cumin powder
• 1/4 tsp Chaat masala powder
• 1 Tbsp Lime juice
• 1 Tbsp Date and tamarind chutney
• Few thinly slices of coconut for garnishing

Directions

1. In a mixing bowl, add chopped onion, cucumber, tomato, green chillies and cilantro.
2. Now add peanuts, sev, salt, all the dry spices, mustard oil or oil from pickle, date-tamarind chutney and lime juice.
3. Mix everything well and add the Muri or puffed rice to it.
4. Toss and mix it nicely, garnish it with coconut slices and serve it in a bowl or paper cone.

Indian Style Macaroni

About this Recipe...

Macaroni is a kind of Italian pasta traditionally cooked with Béchamel sauce or marinara sauce. But we indians very often cook it with our indian way to suit our spicy taste bud and it tastes completely different and very tasty with our own basic spices which we use to cook our Indian dishes. So this macaroni got a new makeover with our Indian spices. The best part of this dish is you can make it very quickly and it is ideal for your any time meal and appropriate for kids lunch box or kids evening snacks. Just toss few ingredients and veggies together and your pasta is ready in no time.

Ingredients

• 1 Cup Elbow macaroni pasta
• 2 Tbsp Oil
• 1/2 tsp Cumin seeds
• 1 Tbsp Chopped garlic
• 1/4 Cup Chopped onion
• 2 Green chilles finely chopped
• 1 Cup Tomato chopped
• 1/2 tsp Coriander powder
• 1/2 tsp Black pepper powder
• Salt as per taste
• 1/2 tsp Chat masala powder
• 1 Tbsp Tomato ketchup
• 1 tsp Red chili sauce
• 1/4 Cup Bell pepper chopped
• Few broccoli florets
• 1/8 Cup Frozen green peas
• 1/8 Cup Frozen corn
• Finely chopped cilantro/coriander leaves for garnishing

Directions

1. At first boil the pasta as per package instruction till al dente. Season the water with salt and add 1 tsp of oil to it.
2. Drain the water when done and rinse the pasta with cold water.
3. Now heat oil in a pan and add cumin seeds for tempering.
4. When the seeds start crackling, add chopped garlic to it and sauté it till it gets golden brown color.
5. Now add the chopped onion to it and fry it till it becomes translucent.
6. Next add the chopped tomato and green chilies to it and cook the tomato till it gets soft.
7. Next throw all the dry spices like coriander, black pepper and chaat masala powder, followed by salt to taste and mix everything very well.
8. Now add the tomato ketch up and red chili sauce to it and mix it well with spices.
9. Now add all the chopped vegetables to it and cook it for few minutes till everything gets well cooked.
10. Now add the boiled pasta to it, stir and mix it gently with rest of the ingredients and add chopped cilantro leaves to it.
11. Switch off the flame and your spicy indian style macaroni pasta is ready to serve.

Oats Spinach Idli

About this Recipe...

Oats or oatmeal is a very healthy cereal grain, grown from its seed. Oats has numerous uses in foods. You can make so many dishes with this oats. So I wanted to try the healthy oats Idli for a long time. Oats Idli has all the goodness of oats, rava, yogurt and veggies, a complete healthy breakfast or snacks for your family.

The best thing about this oats idli is its instant, so no prior preparation is required to make this idlis. I always make my idlis in microwave, so it's saves more of my time and the idlis are also getting ready very quickly. I wanted to make it more healthy so added spinach purée to the idli batter and my iron rich instant oats idlis are ready. Spinach gives a very nice green color to these idlis. Serve this beautiful idli with Sambar and your favorite chutney.

Ingredients

• 1 Cup Plain old fashioned oats
• 1/2 Cup Semolina
• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 Tbsp Broken cashew nuts
• 1 Tbsp Bengal gram lentil or Chana Daal
• 1/8 tsp Asafoetida
• 1 tsp Black gram lentil or Urad daal
• 1/4 Cup Chopped Onion
• 5-6 curry leaves chopped
• 1 tsp Finely chopped ginger
• 2 Green chilles finely chopped
• Salt to taste
• 1/2 Cup Plain yogurt
• 1 Cup Spinach puree
• 1 tsp Eno fruit salt
• Oil for greasing the idli moulds

Directions

1. Dry roast the oats for 2-3 minutes. Now transfer it to a blender and make a fine powder out of it.
2. Now heat oil in a pan and add mustard seeds, cumin seeds and asafoetida for tempering.
3. Now add broken cashew nut, Bengal gram and black gram lentil and fry them till it changes the color lightly.
4. Now add chopped onion, ginger, green chilies and curry leaves to it and sauté them till it gets translucent.
5. Next add semolina and salt to it and mix it well with everything. Fry it for few minutes and switch off the flame.
6. Now transfer the mixture to a mixing bowl and let it cool down.
7. Now add the oats powder, yogurt and spinach purée to it and mix it well to get a nice Idli batter. Give it a rest for 15-20 minutes before making Idli.
8. Now put 1 cup of water to the microwave safe idli maker and microwave it for 2 minutes.
9. Grease the idli moulds with oil. Now add 1 tsp of Eno fruit salt to the idli batter.
10. Immediately you will see some air bubbles are forming on the batter, gently mix the batter and pour it to the idl moulds.
11. Now keep the idli moulds in the idli maker and microwave it for 5-6 minutes.
12. Check the idli by inserting a fork, if it comes clean, it means the idli is cooked nicely.
13. Serve the hot idli with Sambar and coconut chutney.

Chicken Kathi Roll

About this Recipe...

Chicken Kathi Roll, Chicken Frankie or Simply Chicken Roll, whatever you call it, but you can't deny the taste of this great indian street food, originated from the streets of Kolkata and now very famous and equally available in all over India. Spicy chicken cubes are wrapped in Paratha and coated with egg, green chutney and few spices.

I was inspired to make this tasty rolls at home. I always follow the way they make the rolls very quickly at the stalls. It is always very fascinating to watch them how quickly they are doing their job. Though I am unable to combine everything as quickly as them but I reached their level in taste wise.

Instead of adding green chutney in my rolls, I personally like to add tomato ketchup and DH loves green chutney in his rolls. So made two kinds of roll, my one is with ketchup and green chutney in his roll. You can do your variation and adjust the chutney and spices in this recipe but it tastes awesome always. I like it so much and can have it any time of the day, as breakfast, lunch, snacks or dinner. You can even serve it as an appetizer in parties, it's a great party food.

Ingredients

To make the Roti for the roll

• 1 Cup All purpose flour
• 1 Tbsp Oil
• 1 tsp Salt
• Luke warm water to knead the dough

To make the Chicken Filling for the roll

• 1/2 lb Chicken thighs cut into small cubes
• 3 Tbsp Oil
• 1/2 Cup Chopped Onion
• 1 Tbsp Ginger-garlic paste
• 1 tsp Green chili paste
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Red chilli powder
• Salt to taste
• 1/2 Cup Chopped Tomato 
• 1/4 Cup Thinly sliced bell pepper
• 1/4 tsp Garam masala powder
• Cilantro finely chopped

Other Ingredients

• 1 Tbsp Oil for frying the rotis
• 3 Eggs
• Salt to taste
• Black pepper powder to taste
• 2 Tbsp Tomato ketchup
• 2 tsp Red chili sauce
• 1 tsp Mint chutney
• 1/4 Cup Grated carrot
• 2 Green chillies finely chopped
• 1/4 Cup Thinly sliced cucumber
• 1/4 Cup Sliced onion
• Chaat masala powder 

Directions

1. In a mixing bowl, take all purpose flour, salt and oil. Mix everything nicely together.
2. Now slowly add Luke warm water to it and make a soft dough.
3. Drizzle some oil on the dough and coat the dough nicely with oil.
4. Now cover the dough with a wet cloth and give it a rest for 20 minutes.
5. While the dough is resting, will prepare the chicken filling for the roll.
6. Heat oil in a pan and add chopped onion to it.
7. Sauté the onion till it gets translucent, now add the ginger-garlic-green chili paste to it and fry it till the oil starts separating from the sides of the pan.
8. Now add turmeric, cumin, coriander, red chili powder and salt to it and mix it nicely.
9. Fry the spices for 1 minutes and add chopped tomato to it. Sauté the tomato till it gets soft.
10. Now add the chicken pieces to it and mix it well with the spices.
11. Cook the chicken till it gets tender and cooked nicely.
12. Now add the bell pepper slices and mix it well with the cooked chicken.
13. Next add the garam masala powder and cilantro leaves to it, stir it nicely and switch off the flame.
14. Your chicken filling is ready for the roll, Keep it aside for later use.
15. Now take the dough and divide it to three equal portion and make round balls from it.
16. Sprinkle some flour on it and roll the balls to a thin roti.
17. Next put the roti on a hot pan and cook both the sides for 1 minute. (No need to cook the roti fully, just cook it till it is half done.)
18. Now remove the roti from the pan and add around 1 tbsp oil into the pan.
19. Now break the egg on a bowl and add little salt and pepper to it. Whisk the egg nicely and pour it to the hot pan.
20. Spread the egg mixture nicely on the pan and immediately put the roti on it.
21. Press the roti gently and cook it for 1-2 minutes and then flip the other side.
22. Cook both the sides and take it out from the pan and keep it on a plate.
23. Now first arrange the prepared chicken on to the roti length wise and then all the vegetables on top of it.
    
24. Sprinkle some salt, pepper and chaat masala powder on it followed by mint chutney or else tomato ketch up and red chili sauce.
    
25. Now roll the roti gently and again roll it with a paper napkin to hold it.
26. Your chicken kathi roll is ready to serve, enjoy it hot.
    

Baked Bread Potato Roll

About this Recipe...

Bread potato roll is one of my favorite evening snack since my childhood. Especially in winter, my elder sister used to made this rolls for me and I finished this delicious deep fried rolls in no time. From past few days I was craving for those rolls, but don't want to deep fried it. I usually avoid deep fried foods, always try to find a way for baked or shallow fried recipes. So I thought, instead of deep frying, I will bake this rolls in oven.

Hence made this baked version of my favorite snack with very less oil. Though the taste is not similar with the fried one, which my sister used to made. But this is much healthier and perfect for breakfast or evening snack, even it is a good option for kids lunch box also. Once in a while you can have the fried one, but make this baked version of yummy bread rolls and you will love it. I like potatoes in my bread rolls but you can use any stuffing of your choice, it will be more tasty.

Ingredients

• 4 Slices of whole wheat bread
• 1 Tbsp Oil for brushing
• White Sesame seeds
• 1 Large potato boiled and mashed
• 1/4 Cup Finely chopped onion
• 1 Green chili finely chopped
• 1/4 tsp Aamchur powder
• 1/8 tsp Black salt
• 1/4 tsp Black pepper powder
• Salt as per taste
• Finely chopped cilantro

Directions

1. In a mixing bowl, add boiled and mashed potato, chopped onion, green chili, cilantro, salt and all the other dry spices and mix them well.
2. Now take the bread slices and cut the edges of it.
3. Roll the bread slice with a rolling pin to get a nice flat bread.
   
4. Now take generous amount of potato mixture and put it in the bread slice.
   
5. Now gently roll the bread and apply some water on the edge of the bread to seal it properly so the stuffing won't come out.
   
6. Now brush some oil on all the sides of the bread and apply some sesame seeds on top of it.
7. Transfer the bread roll on a baking tray and bake it for 8-10 minutes in a 375F preheated oven.
   
8. The bread rolls are baked nicely and get a crisp texture and the sesame seeds are giving a nutty flavour.
   
9. It is ready to serve now, serve it hot with tomato ketch up and enjoy this healthy quick snack.

Cornmeal Dhokla

About this Recipe...

I love all Gujarati snacks a lot and dhoklas are one of them. So very often I make quick Dhoklas in microwave for breakfast or evening snacks. After making the dhoklas for quite sometime, One thing I learned that we can make dhoklas in various ways and with various ingredients and it always turns tasty.

So my today's post is about cornmeal, also known as makai ka aata. I recently brought a packet of cornmeal flour to make makke ki roti, a traditional bread recipe from the state of Punjab. After making the roti, I want to utilize the remaining flour and want to make something different, so for a change make this cornmeal flour Dhokla. Surprisingly it came out totally perfect, soft, spongy, delicious and the texture also looks very good. I am very happy with the outcome so wanted to share my experience with you all.

Ingredients

For the Dhokla Batter

• 1 Cup Yellow Cornmeal flour
• 2 Tbsp Gram flour
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Turmeric powder
• 1/2 Cup Plain yogurt
• 1 tsp Ginger-green chili paste
• 1 Tbsp Oil
• 1/2 Cup Water
• 1 tsp Eno fruit salt 

For Tempering the Dhokla

• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 1/8 tsp Asafoetida
• 1 tsp White Sesame seeds
• 1/4 Cup Water
• 1 Tbsp Sugar

Directions

1. In a mixing bowl, add yellow cornmeal flour, gram flour, salt, sugar and turmeric powder.
2. Mix all these dry ingredients together and then add yogurt, ginger-green chili paste and half a cup of water.
3. Mix everything together, add oil to it and make a lumps free smooth batter.
4. Now greased a microwave safe container with little oil and keep it ready.
5. When you are ready to make the dhoklas, add Eno fruit salt to the batter, stir and mix it gently one more time.
6. After adding Eno, immediately pour the batter in the microwave safe container and microwave it for 5 minutes.
7. After 5 minutes, check the dhoklas by inserting a fork on it, if it comes clean, it means your dhoklas are ready.
8. Give it a rest for 5-6 minutes to cool down.
9. Now to make the tempering for the Dhokla, heat oil in a pan and add mustard seeds to it.
10. When mustard seeds start spluttering, add asafoetida and sesame seeds to it and sauté it for few seconds.
11. Now add water and sugar to it and let the water comes to a boil.
12. When the water will start boiling, switch off the flame and pour the tempering over the dhoklas.
13. Now cut the dhoklas in square shape and serve it with green chutney or sweet chutney.

Moong Dal Dosa

About this Recipe...

A protein rich Dosa with whole green gram lentil or Whole Moong Dal requires no fermentation and you can make it instantly. All you need to do is soak your lentil overnight or at least for 6 hours, grind it and make dosas out of it.
This green gram Dosa is very popular in Andhra Pradesh and Telangana region and it is also known as Pesarattu. It is a great substitute for the regular dosas and taste is also completely different. In Andhra Pradesh, they use Upma as the filling for this Dosa and it becomes a very healthy and filling breakfast. Here I have stuffed the regular potato masala in this dosa, it's totally upto you what you want to use as the filling. You can use potato masala, Upma or any other stuffing of your choice or else you can make it without stuffing also. Make this yummy breakfast for your family and serve it with Sambar and chutney.

Ingredients

For the Dosa

• 1 Cup Whole green moong dal soaked in water for 6 hours
• Salt to taste
• 2 Green chillies finely chopped
• 1 One inch long Ginger piece
• 1/4 Cup Rice flour
• 1 tsp Cumin seeds
• Oil for shallow frying

For the Filling

• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/8 tsp Asafoetida
• 1 Tbsp Bengal gram lentil or Chana Daal
• 2 Tbsp Raw peanuts
• 1/2 Cup Sliced onion
• 8-10 Curry leaves
• 1/2 tsp Turmeric powder
• 2 Green chillies finely chopped
• 2 Potato boiled and diced
• 1/4 Cup Frozen green peas
• Salt to taste
• Cilantro finely chopped
• 1 Tbsp Lime juice

Directions

1. Grind the dal in a blender with ginger, green chillies and cumin seeds to a fine paste.
2. Transfer the batter to a mixing bowl and add rice flour and salt to taste.
3. Mix everything well, if required add water to get the desired consistency.
4. Your Dosa batter is ready. Keep it aside and give it a rest for 20-30 minutes.
5. While the Dosa batter is resting, we will quickly prepare the potato masala filling for our Dosa.
6. To make the masala, heat oil in a pan and add mustard seeds for tempering.
7. When it starts crackling, add cumin seeds, asafoetida powder, Bengal gram lentil and peanuts to it and sauté them for few seconds.
8. Now add the sliced onion to it and sauté them till it gets translucent.
9. Next add curry leaves and green chillies to it and fry it for 1-2 minutes.
10. Now add the turmeric powder to it and mix it well with the spices.
11. Add the boiled and diced potato and green peas to it followed by salt to taste and mix everything well.
12. Finally add the chopped cilantro and lime juice to it, stir it well and switch off the flame, your filling is ready for the Dosa.
13. Now to make the dosa, heat a non stick pan and add one ladle full of batter to it.
14. As soon as you pour the batter, spread it quickly in a circular manner so you can get a thin and round dosa.
15. If some part of the dosa is thick, then try to scrap it lightly with your spatula to get a thin dosa.
16. Now brush some oil on top and edges of the dosa. Now flip the dosa and cook the other side.
    
    
17. Now flip it again and put the potato filling on the centre of the dosa.
    
18. Now try to roll it gently and remove it from the pan. Your Moong dal masala dosa is ready to serve. Repeat the same steps to make rest of the dosa.
    
19. Enjoy it hot with Sambar and coconut chutney.

Cheesy Corn Spinach Toast

About this Recipe...

Cheesy and creamy corn spinach toast is a perfect evening snacks with a cup of tea or coffee. I love spinach a lot and using this vitamin rich vegetable on the bread toast with sweet corn and creamy sauce is a added advantage for the spinach lover. The taste is so awesome, for that you need to give it a try.
Here I have used flour and milk for the creaminess of the toast combined with sweet corn and shredded spinach. I cooked all these together, then spread the mixture on the bread slices, topped it with some cheese and baked it in the oven. If you don't want to add cheese then you can skip this step, still the toast will be very creamy and delicious. A perfect snack for kids and adults.

Ingredients

• 4 Slices of whole wheat bread
• 2 Tbsp Salted butter
• 1/4 Cup Finely chopped onion
• 1 Tbsp Finely chopped garlic
• 1 Tbsp All purpose flour
• 1/2 Cup Milk
• Salt to taste
• 1 tsp Black pepper powder
• 1/2 tsp Dried basil
• 1 Cup Shredded spinach
• 1/4 Cup Frozen sweet corn
• 1/4 Cup Shredded Mozarella cheese

Directions

1. Place the bread slices in a baking tray.
2. Now heat butter in a pan and add chopped onion to it.
3. Sauté the onion, till it gets translucent.
4. Now add the chopped garlic to it and sauté it for 1-2 minutes.
5. Next add the flour to it and sauté it, till the nice aroma comes out from it.
6. Now slowly add milk to it and stir it continuously so no lumps can form.
7. Now add salt, pepper and dried basil to it and mix it well.
8. When the sauce will start simmering, add corn and spinach to it and mix everything well.
9. Cook it for couple of minutes, the consistency of the sauce will be like thick and spreading consistency.
10. Now switch off the flame and spread the mixture on each of the bread slices.
    
11. Top it with cheese and bake it on the 375F preheated oven for 6-8 minutes or until the cheese melts.
    
12. Serve it as it is or cut it as triangular shape and enjoy it with a cup of tea or coffee.
    

Bread Pizza

About this Recipe...

Bread pizza is a delicious pizza recipe which you can make very quickly at home with few ingredients. Making pizza at home is a long process and need to do planning beforehand and requires lots of time and hard work. But this delicious instant bread pizzas you can make quickly and enjoy the taste of pizza. Kids are also delighted to have this pizza. If you are hungry and want to eat something instant then make this recipe at home and enjoy it with family.
Here I have used whole wheat bread but you can use any bread as per your liking. You can make it as a appetizer for any party and can make it ahead and at the time of serving just reheat it in microwave and your party appetizer is ready to serve. I have kept my bread slices as it is but you can cut it as roundels or squares and it is ready to hit your party. Try this easy, crowd pleaser recipe, everyone will love it and appreciate you.

Ingredients

• 3 Slices of whole wheat bread
• 3 Tbsp Tomato ketchup
• 1 Tbsp Red chili sauce
• Salt to taste
• Black pepper powder to taste
• 1 tsp Italian seasoning
• 1/8 Cup Finely chopped onion
• 1/8 Cup Chopped bell pepper
• 1/8 Cup Chopped tomato
• 1/8 Cup Frozen sweet corn
• Few slices of mushroom
• 1/4 Cup Shredded Mozarella cheese

Directions

1. Place the bread slices in a baking tray.
2. Now take a bowl and add the tomato ketch up, red chili sauce, black pepper powder and italian seasoning. Mix everything well.
3. Now spread this prepared sauce on the bread slices.
   
4. Next arrange all the chopped vegetables on the bread and sprinkle some salt and pepper on it.
   
5. Now bake it on a 375F preheated oven for 5 minutes.
6. Take it out from the oven and spread the shredded mozzarella cheese on top of each bread slices.
   
7. Now again bake it in the oven for 6-8 minutes or until the cheese melts.
8. Bring it out from the oven, give it a rest for 5 minutes and enjoy the bread pizza.
   

Hara Bhara Dhokla

About this Recipe...

Hara Bhara Dhokla or my two color Dhokla is a combination of green and yellow color batter which combines together to give a vibrant and nice look.
Here I have used spinach purée for the green batter and Moong Daal for the normal yellow batter. I made both the batters separately and pour them one after another and microwave them. The beautiful and healthy two color Dhokla is ready in just 5 minutes. Not only the look is great but also the taste is really great of this Dhokla. The flavor of spinach with semolina and Moong Daal batter gives a unique taste to your regular Dhokla.
So whenever you get bored with your regular Dhokla, give it a try and it will be a great hit. You can have it in any time, as breakfast, brunch or evening snack, or you can make it as an appetizer for any party.

Ingredients

For Green color batter

• 1/2 Cup Spinach puree
• 4 Tbsp Semolina
• 2 Tbsp Gram flour
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Ginger-green chili paste
• 2 tbsp Plain yogurt or 1 tbsp lime juice
• 1 tsp Eno fruit salt
• Water as required for making the batter

For Yellow color batter

• 5 Tbsp Green gram daal or Moong daal soaked in water for 2-3 hours
• 2 Tbsp Gram flour
• 1 tsp Turmeric powder
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Ginger-green chili paste
• 2 tbsp Plain yogurt or 1 tbsp lime juice
• 1 tsp Eno fruit salt
• Water as required for making the batter
• Oil for greasing

For Tempering the Dhokla

• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 8-10 Curry leaves
• 2-3 Green chili cut length wise
• 1 Tbsp Sugar
• Finely chopped cilantro for garnishing
• Freshly grated coconut or dry coconut powder for garnishing

Directions

For Green color batter

1. First of all blanch handful of spinach, blend it in mixer and make a purée out of it.
2. Now in a bowl take semolina, gram flour, salt and sugar and mix everything well.
3. Now add yoghurt or lime juice, ginger-green chili paste to it and make a batter. (if required add little water).
4. Now add the spinach purée and mix everything well so it will be a lumps free and smooth batter, the consistency of the batter should be like pouring consistency.
5. When the batter is ready keep it aside for 10-15 minutes.

For Yellow color batter

1. Blend the soaked Moong daal with the help of little water to a smooth paste.
2. Now take out the paste in a bowl, add gram flour, yoghurt or lime juice, turmeric powder, ginger-green chili paste, salt and sugar, mix everything well and make a smooth batter.
3. Now add 1 tsp each of Eno fruit salt to both the batter and stir it gently, instantly you will see the batter to rise, but don't over mix it.
4. Meanwhile greased a microwave safe container and add the yellow color batter first and then gently add the green color batter on top of it and spread it gently. Cover the lid of the container and microwave it on high for 4 minutes.
5. Check the Dhokla by inserting a fork or tooth pick to it, if the fork comes out clean, it means the Dhokla is ready, if not then microwave it for some seconds or a minute. But don't microwave it for long otherwise your Dhokla will be hard.
6. Bring out the Dhokla and give it a rest for another 4-5 minutes, when cooled down unmould it to a plate.

For Tempering the Dhokla

1. Heat oil in a pan, once the oil gets hot, add mustard seeds, asafoetida, curry leaves and green chilies, let them splutter and then add water and sugar. Let the water comes to a boil and switch off the flame.
2. Now spread the mixture over the dhoklas and garnish the Dhokla with chopped cilantro leaves and grated coconut. Now cut the dhoklas in square shape and it is ready to serve.

Bhaji (curry for pav bread)

About this Recipe...

Pav Bhaji is a indian fast food dish originated in Mumbai. Though it’s considered as a snack but for me it's a satisfying meal.
Pav is a kind of indian bread and the bhaji is a vegetable curry which is made with mashed vegetables and loads of butter and the combination of Pav and Bhaji together is divine dish.
Whenever I had been to Mumbai Juhu beach, had this tasty delight from the stalls, the best place for this. Every time I had it and I have fall in love with it. Making this Mumbai Pav Bhaji at home is really fun when the taste is totally similar with the road side vendors.

Ingredients

• 2 Tbsp Butter
• 1/2 tsp Cumin seeds
• 2 Onions finely chopped
• 2 Tbsp Ginger-garlic-green chili paste
• 1/2 Bellpepper finely chopped
• 3 Tomatoes finely chopped
• Salt as per taste
• 1 tsp Red chilli powder
• 2 Potatoes boiled and mashed
• 1/2 Cup Cauliflower florets boiled and mashed
• 1/4 Cup Frozen Green peas
• 3 Tbsp Pav bhaji masala
• Finely chopped cilantro
• 2 Tbsp Lemon juice

Directions

1. Heat some butter on a pan and add cumin seeds.
2. When cumin seeds starts crackling add chopped onion and sauté it till translucent.
3. Now add the ginger-garlic-green chili paste and fry it till oil separates.
4. Now add the finely chopped bell pepper and mixed it well. Fry it 2-3 minutes.
5. Next add chopped tomatoes, salt and red chili powder. Sauté it till tomatoes get soft.
6. Cover with a lid and cook everything 10-15 minutes.
7. Now with the help of a masher, mash the mixture well so that there is no chunks of vegetables.
8. Now add boiled and mashed potatoes, cauliflower and green peas, mix well and mash it with the masher again.
9. At this moment, if you feel the mixture is too thick, then add little water to balance the consistency of the curry.
10. Now add the pav bhaji masala powder and mix well with the curry.
11. Cook it for few more minutes and finally add lemon juice and chopped cilantro leaves. Stir it once again and your bhaji is ready to serve with pav.
12. Toast the pav with butter and serve with this hot bhaji. Garnish with some onion rings and lemon wedges.

Indian Pav bread

About this Recipe...

Indian Pav Bread or dinner rolls is a soft, spongy bread which is used to make many indian street foods like pav bhaji, bada pav, dabeli and many more. I have been eating pav bread with butter since my childhood and it was one of my favorite evening snack item.
In India we can easily find pav bread at stores but here in US, I am unable to get the same kind of bread. So thought to make it at home and voila I made the same smooth soft bread at home which I used to eat since my childhood.
Very often I am craving for pav bhaji and vada pav, so started to bake these golden breads at home. Every time I bake it, I feel so satisfied. So with little interest, patience and dedication and you can create magic at your own home kitchen.

Ingredients

• 3 Cups All purpose flour
• 1 Cup Warm milk
• 2 Tbsp Sugar
• Salt as per taste
• 1 Packet yeast
• 2 Tbsp Melted butter
• Milk for brushing the pav

Directions

1. In a mixing bowl, take the warm milk, add sugar and yeast, stir it so that no lumps of yeast can form. Covered it for 5-10 minutes.
2. After 5-10 minutes you will see that the mixture has foamed up, it means the yeast is activated.
3. Now add the all purpose flour and salt, mix it and knead a sticky dough.
4. Add melted butter and knead the dough well until it's smooth and soft. It takes approximately 8-10 minutes.
5. Now coat the dough with one tsp butter, cover it with plastic wrap and keep the dough in warm place for fermentation.
6. After 1-2 hours the dough will rise and double in volume. Punch the dough, knead it and divide it to 10 equal portion.
7. Shape them in smooth and round balls. Arrange the balls in a butter greased baking tray leaving half inch space in between.
   
8. Now again cover the tray with plastic wrap and keep it in warm place. Allow the balls to double up in volume. It will take approximately 45 minutes to one hour.
9. Now preheat the oven to 400F or 200C. Gently brush the pav with milk and bake it for 12-14 minutes or until the top looks golden color.
   
10. Apply some butter on top immediately after they came out from oven and let the pav bread cool down completely in a cooling rack.
11. Now enjoy the pav bread with butter or you can make vada pav, dabeli or pav bhaji. Enjoy the freshly baked home made pav.

Tandoori Chicken

About this Recipe...

Tandoori Chicken is a roasted chicken dish infused with yoghurt and spice blend. Traditionally it is baked in tandoor, which is a clay oven. But you can make the perfect tandoori chicken at home in your home oven and no compromise will be there in tastes also.
It's very flavorful, aromatic and spicy chicken dish can be served as an appetizer or as a side dish with mint chutney and raita.

Ingredients

• 5 Pieces Chicken drumsticks
• 2 Tbsp Lemon juice
• Salt as per taste
• 2 Tbsp Red chilli powder
• 3 Tbsp Hung yogurt
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1/2 tsp Green chilli paste(optional)
• 1/2 tsp Black pepper powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Tandoori masala powder
• 1 Tbsp Oil
• 1/2 tsp Chaat masala powder(optional)
• 1/2 tsp Garam masala powder

Directions

1. Wash the chicken pieces and make 3-4 slits on each piece.
2. Now you need to marinate the chicken pieces, for tandoori chicken you need to make two marination. For first set of marination take lemon juice, add 1 tsp salt and 1 tbsp red chili powder, mix it and apply all over the chicken pieces and make sure that you have applied nicely in between the slits also. Now keep it aside for 15 minutes.
3. For second set of marination take hung yoghurt in a bowl, add ginger-garlic-green chili paste, 1 tbsp red chili powder and all the other dry spices and salt (be careful with the salt because you have added salt in first marination also) make a smooth batter and apply the batter all over the chicken pieces, drizzle some oil on the pieces and keep it for marination for 20 minutes.
4. Now preheat your oven at 425 degree Fahrenheit, bake one side for 25-30 minutes and another side for 20 minutes or until the top part of the chicken looks done.
5. Take it out from oven and sprinkle some chat masala on top which is totally optional and serve it hot with your favorite chutney, slices of onion and lemon wedges.
6. Notes: For making hung yoghurt, take the yoghurt in a muslin cloth and hung it tightly in your kitchen tap for 2-3 hours so that the excess water of the yoghurt can go away and you will get a smooth creamy yoghurt.

Batata Poha

About this Recipe...

Batata Poha is one of the staple breakfast food item in Maharashtra and Gujarat made with flattened rice and potato. I love this dish a lot and often make it for my breakfast and evening snacks. I sprinkle some lime juice and sev to it and enjoy the crunchiness of this dish.

Ingredients

• 1 Cup Thick poha (flattened rice)
• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 6-8 Curry leaves
• 1 Medium size potato cut into small cubes
• 1 Medium size onion finely chopped
• 1 tsp Turmeric powder
• 1 tsp Ginger-green chili paste
• Salt to taste
• 1/2 tsp Sugar
• 2 Tbsp Raw peanuts
• 1/4 Cup Green peas
• 2 Tbsp Lemon juice
• Finely chopped cilantro for garnishing

Directions

1. Keep the poha in a strainer and rinse it under the cold running water.
2. Now remove it from strainer and keep it in a plate. Soak it with little water for 15 minutes so the poha doesn't get dry.
3. Now heat a pan and add mustard seeds. When mustard seeds starts spluttering add cumin seeds, sauté in for few seconds.
4. Now add the chopped potatoes and turmeric powder, fry it until the potatoes gets half cooked. If required then sprinkle some water so the potatoes cooks fast.
5. Now add the raw peanuts and fry it with potatoes.
6. Next add chopped onions and curry leaves and fry it for sometime till onions get translucent.
7. Now add ginger-green chili paste, green peas, salt and sugar and mix everything well.
8. Now add the soaked poha to the mixture and stir gently so it doesn't break and nicely incorporated with each other.
9. Finally add the lemon juice and chopped cilantro leaves, give a gentle stir and your hot batata poha is ready to serve.