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Author Archives for Foreveryfoodmaniac

About Foreveryfoodmaniac

Passion for cooking..-->Love to try my hands on different cuisines...

Sev |Omapodi

Sev / Ompadi has different names in different states of India and has various purpose in various dishes. Though sev is in itself is a whole snack which is mostly prepared during the festive season of Diwali. Sev / omapodi can be used in mixtures, in chaat like sev puri, Sukha pani puri, Papdi chaat, Ragda Patties, Misal Pav and many more chaats as toppings or as an ingredient. Sev is normally made with different thickness depending on the dishes. The sev maker normally comes with three different disc for the various kind of thickness from which we can prepare as per the dish requires.

The disc of sev are of thin / medium thick / very thick. Thin sev are normally used in chaat items. Medium thick sev is normally used for different kind of mixtures. Thick sev is normally prepared as an individual dish and is eaten along with tea or coffee in the evening.

The one posted today is thick sev. I had prepared for Diwali. Scroll down for detailed recipe.

Sev |Omapodi|

Category: Recipes Index

besan ki Sev

Ingredients

  • 2 cups (500g) Besan / Gram flour
  • 1/2 cup plus 2 Tbsp Rice flour
  • 3 Tsp Warm oil
  • Pinch of Hing / Asafoetida
  • Salt as per taste
  • Water
  • Sev machine / Mould

Instructions

  • In a bowl take besan, add rice flour, salt, hing and then warm oil and mix it properly. Now add water slowly and make it into a soft dough. In a pan heat enough oil to fry sev. Meanwhile grease the sev machine I am using spring one, which makes the job easier than the traditional one. Now roll the dough and keep it aside. Take very little oil in your palm to grease the dough so that it doesn’t stick to onto the sides of the machine from inside. Now add dough roll to machine. When oil is hot. Turn the flame on low and make circular sev. After 10sec turn it on to other side and when you see its floating just take it out on tissue. It Hardly take 2 minutes for each round of sev to be made. Store it in the airtight container and enjoy as long as you want.

Notes

  • Make sure the dough is not sticky.
  • If you like garlic then you can also add garlic paste when you add other spices.

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Ragi Malt | Ragi Kanji | Nutrition drink

Ragi recently have become very popular, even in the cookbooks there are very less recipe which has ragi as ingredient if you have noticed. Ragi is very rich in calcium and people of any age can have it. Ragi has very high nutritional value and in one among the other millet. Ragi can be consumed as porridge, nutrition drink, roti and many other forms.

Ragi Malt | Ragi Kanji | nutrition drink

Category: All Category, Recipes Index

Ragi Malt

Ingredients

  • 3 tbsp ragi flour
  • 1 1/4 cup of water
  • 1-2 tbsp green chili slit
  • 1 tsp cumin seed ( jeera )
  • 1 Tbsp green chili slit
  • Salt as per taste
  • Butter milk or sour curd as per required

Instructions

  • In a deep pan/ Kadai mix flour and water properly. See that no lumps are formed. Now keep it in medium flame and keep stirring continuously. After 2-3 minutes add green chili, cumin and salt. Let it boil till you see smooth and shiny look. You can have it hot with lime juice. You can also have it chilled by mixing little curd or butter milk. Garnish it with mint or coriander leaf.

Chickpea and Avocado Salad

To the people who liked and waited for this recipe. A big thank you to all, your likes and comment makes me appreciate to prepare more recipes and post them. This is the far easiest recipe I have posted till date. You can have this anytime you want and whatever you want with just the basic ingredients. If you love greens a lot, you can add that too. I am not a big fan of greens, so I skipped it. But if you like it then well go ahead as much you like it; nobody is going to say that eating healthy food is bad for your health  like junk food is bad. The major ingredients are Chickpea and Avocado in this salad and other ingredients you can adjust or skip or add as per you like. All you need to do is just chop all and mix all in a bowl and eat it. This is very good when you have it in summer. This summer it had become my most go to recipe whenever it was too hot. I used canned chickpea so that made my job much easier and quicker though. You can also soak overnight and boil the chickpeas and store it in the refrigerator for 3 to 4 days. Please find below the detailed (not very long though: p) recipe.

Chickpea and Avocado Salad

Category: All Category, Easy to go Starters and Desserts

Avacado Chickpea salad

Ingredients

  • 1 bowl of chickpea (canned / soaked overnight and boiled)
  • 1/2 bowl of chopped cucumber
  • 1/4 bowl of chopped onion (optional)
  • 1/4 bowl of chopped cilantro / mint
  • 1 Avocado sliced or cubes
  • 1 Tbsp Oil
  • Lemon juice
  • salt and Pepper as per taste.
  • chili flakes (optional)

Instructions

  • In a bowl mix all the ingredients and serve immediately.

Notes

If you’re not going to serve immediately then just chop and keep all the ingredients separately and then mix all when you are going to serve.

Ker kadi

Ker is a sundried green berry and is normally prepared along with different combination like Ker Sangri, where sangri is a dried bean. Ker is also used in Panchkuta as the name says panch ( which in hindi means 5 ) has five major ingredients one among them being ker and other four are Sangri, Amchur, Gunda and Kumati. All these are tropical vegetables of Rajasthan. Ker Kadi is also one of the major delicacy of Rajasthan, It’s normally had with puri’s and rice. You can also drink it hot simply.  

Ker Kadi

Category: All Category, Main Course

Ker Kadi with Rice

Ingredients

  • 125g ker soaked overnight
  • 125g curd
  • 200g Water
  • 1 Tbsp Besan ( chickpeas flour)
  • 1 1/2 Tbsp Ghee
  • 1tsp red chilly powder
  • 1/2 tsp dhaniya power (coriander)
  • Pinch haldi (turmeric)
  • Pinch hing(asafoetida)

Instructions

  • Before boiling wash the ker thrice or even more until all the teeny tiny sand is washed away. Now boil the ker along with pinch of turmeric powder. After 3-4 whistles turn of the gas and check if the Ker is cooked. Check if the Ker is soft and cooked otherwise take few more whistles.
  • In the mean time, while ker is getting boiled, in a bowl add curd, besan (gram flour) and water. Whisk it until no lumps are left, also add salt to it and keep it aside.
  • Now once the ker are boiled, drain the water from the cooked Ker. Do not throw the water. The water is normally very rich in nutrient. I personally add lemon or add ghee tadka on it because it is bit bitter in taste, but you can play with the magic of spices in your spice rack and alter the taste and make it more tasty the way you like it.
  • Boiled Ker
  • Now coming back to drained Ker, we need to add dhania powder, chili powder and turmeric powder on the top.
  • Heat the ghee in a pan.
  • Ker in Ghee
  • To it add pinch of hing once ghee is hot, followed by adding of Ker with masalas and give it a very quick stir and immediately add 3 Tbsp water so that chilly don’t get burnt.
  • Ker Kadi with Rice
  • Now add the besan and curd mixture to it and keep stirring it for atleast 3 minutes. If needed add more water according to the consistency you prefer. After 10-15 minutes you can find ghee floating on top and then you can switch off the flame.
  • Serve it hot with rice or Moti or Jawar roti.

Notes

Ker is boiled properly only when they are soft when you touch. The boiling time of the ker completely depends on which type of ker one is using. Normally there are two different type of ker, big one and small one. Small ker are normally told to be best in quality and hence takes less time in boiling whereas the big ones take little longer to cook while boiling.

Palak Tikki | Spinach Patty

Being a mommy of two kids, who actually run away when ever they see greens in their plates. In today’s world, with the lifestyle most of us are in, it has become mandatory to include greens in our menu specially spinach.Spinach is rich in Calcium, magnesium, Potassium, Vitamin A and K. All most contains all the nutrition which an individual is required to add in a daily diet.It’s very low in calories at the same time. So for those who are diet conscious they can include Spinach in their daily diet with out any worries. This recipe’s major ingredients are chickpeas soaked overnight and boiled.Spinach leaves blanched, drained and chopped finely.

Palak Tikki | Spinach Patty

Category: Starter

Palak Tikki

Ingredients

  • 2 – Green Chili
  • Garam Masala as per taste
  • Chaat Masala as per taste
  • 1/2 bowl Bread Crumbs
  • Salt as per taste
  • 1 bowl of Chickpeas soaked overnight and boiled
  • 1/2 bowl of Spinach Leaves blanched, drained, chopped and remove the excess water.
  • oil

Instructions

  • In a jar take the spinach, green chili and grind it.
  • Add chickpea to the same mixture and grind it coarsely.
  • Add garam masala, chaat masala and salt into the mixture and mix it well.
  • Now keep the mixture in the fridge for 20 to 30 minutes.
  • Add bread crumbs to the mixture and mix well.
  • Take a normal pan or paniyaram pan and heat it with little oil.
  • Now take a little oil and grease your palm so that the mixture does not stick on the hand.
  • Divide the mixture into equal portions. Take one portion of mixture and shape them into ball.
  • If you are using paniyaram pan then you can put the spinach balls as such in the pan and fry it.
  • If you are using normal pan, then flatten the spinach ball like patty and then shallow fry them.
  • once they turn golden on sides. Take them out on tissue paper.
  • serve hot with ketchup / red chili sauce.

Notes

You can also stuff cheese cubes in the center of the ball and re-shape them and then shallow fry.

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