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Tag Archives: starter

Channa Dal Pakora ( Paruppu Vada )

INGREDIENTS

1 and 1/2 cup Channa Dal ( soaked for at least 4 hours )

1 Tsp  coriander powder

1 Tsp red chill powder ( or as per taste )

1 Tsp grated ginger

4 to 5 dry red chillies ( as per taste )

salt

1 finely chopped onions

2 to 3 Green chillies finely chopped ( or as per your taste )

6 to 7 curry leaves cut into small pieces.. ( torn curry leaves  adds more flavour)

1tsp fennel seeds (Saunf )

1 tsp coriander leaves chopped (optional )

METHOD

Drain the water completely from daal after 4 hours. Then take 2 Tbsp daal and keep it separately and split the remaining daal into 2 equal portions. Take the first portion of daal and grind it coarsely. Now take the 2nd portion of daal to it add fennel seeds and dry red chilli. Now grind this mixture finely. ( Do not add water while grinding, but if you feel you are not able to grind it and its very dry just add 1tsp but not more than that) Now mix all the daal together( 2 tbsp, coarsely & finely grinded dal) also add salt, red chilli, onion,green chilli, curry leaves and Ginger. Mix everything well and make small round flat patties with the mixture. Heat the oil in a pan.. And then deep fry the patties on a medium low flame..( If you fry patty on high flame the patties will just get cooked from outside and not inside.. )

Serve hot with coconut Chutney & Sambar or ketchup…

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Jodhpuri Kofta

Ingredients

Batter Preparation

5 Tbsp water  for  1/2 cup ( 50g ) Besan/ Gram Flour.

10 Tbsp water for 1 cup (100 g) Besan/ Gram Flour.

Pinch of turmeric Powder,

Salt as per Taste ( add little because even the koftas would have salt).

Oil to deep fry.

To make koftas (Potato Stuffing)

1 cup Boiled and mashed Potato’s.

1 chopped onion.

2-3 green chilli.

1- 1/2  Tbsp crushed garlic ( or Garlic Powder).

1/2-1 Tbsp Mango Powder( Amchoor powder).

2-3 Tbsp chopped  Mint leaf (optional).

1/2 to 1 Tsp chilli powder.

Salt as per taste.

Method

Mix all the ingredients mentioned under Koftas preparation and make small round balls and from the mixed mixture and keep it aside.

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In another bowl  add besan ( Gram flour) and other dry ingredients mentioned under batter preparations and mix them well then finally add water to it and mix it well again so that there are no lumps or air bubble. The consistency of batter should be like idli batter(Pakora batter). Not too thick nor too watery.

In a pan heat the oil to deep fry the koftas. Once the oil is hot pour one drop of batter in the oil to be sure the oil is hot.  Now take the  round balls of potatoes and dip and roll them into the batter which you have prepared in such a way that ball is completely covered with the batter and then with the help of spoon put it in the oil to fry until golden brown in colour. Repeat the same with the rest of the potato balls and Serve them with Tamarind Chutney or any other chutney you like.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

 

 

 

Potato fritters with crepe/Chila

Ingredients

Crepe Batter

1/2 cup ( 50 g) of gram Flour ( Besan)

water 4 Tbsp

Pinch of turmeric

Salt as per taste

oil to make crepe

Stuffings for Crepe

1) Potato Fritters stuffing

1 to 2 cup Boiled and mashed Potato’s.

1 chopped onion.

2-3 chopped green chilli.

1- 1/2  Tbsp crushed garlic ( or Garlic Powder).

1/2-1 Tbsp Mango Powder( Amchoor powder).

2-3 Tbsp chopped  Mint leaf (optional).

1/2 to 1 Tsp chilli powder.

2 Tbsp Corn flour for binding

Salt as per taste.

2) Other Ingredients for stuffing in Crepe

1 cup Grated cheese

chilli Sauce

Tamarind Chutney

Ketchup ( optional)

Method

Preparing the Batter for Crepe

Mix all the ingredients mentioned under the preparation of crepe and stir well so that there are no lumps.

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Preparing Potato Fritters.

Mix all the ingredients mentioned under Potato fritters preparation well and make small flat round shaped patty, repeat the same with the rest of the potato mixture. Now heat a pan and then place the patty in the pan and roast both the sides until golden  in color. Similarly repeat the same with rest of the patties.

Preparing Potato Fritters with Crepe

Now take a spoon of crepe batter and spread it evenly such that it forms the shape like dosa or thin chapati in the heated pan. Apply little oil on the sides of the crepe and flip the crepe once it’s little golden in color and let the other side get cooked until it’s very light gold in color. Now finally once again flip and  place a patty on the centre of the crepe and above it sprinkle generous amount of  cheese 😉  and then add chilli sauce (you can also add ketchup here along with the chilli sauce)  on the remaining part of the crepe. Now fold the sides of the crepe so that it covers the patty with cheese. Now flip to the other side (  In such a way that folded sides of the crepe are facing towards the pan) for about 3 to 4 seconds.

Now Crepe are ready  and can be served with Tamarind dip (chutney) or Ketchup. you can also have it just like that.

 

 

Kanji Bada

Ingredients

1-2 cups washed and soaked whole urad dal( without skin) for about 2 to 3 hours

oil for frying

5 cups of water for soaking the fried vada

Pinch of Asafoetida

Pinch of turmeric powder

Pinch of red chilli powder

salt as per taste

2  3/4 Tbsp of mustard powder

Method

For Making Vada

Drain the water from the soaked urad dal and grind it until it becomes a smooth batter. If required add very little water so that it’s easy to grind.( Make you sure you don’t add more water otherwise batter would be become watery.)once the batter is ready take it in a bowl and give it a good stir.

Heat the oil in a pan. Once the oil is hot, take batter in a spoon and pour it slowly in the oil on a medium flame. once it turns to golden brown in color take it out.Repeat the same with the rest of the batter. As soon as you have made all the vada’s dip them into the bowl of water for about 15mins and then squeeze each vada by placing them between your palms does releasing the excess water in Vada’s.

In a bowl take 5 cups of water and add asafoetida, turmeric, red chilli powder, mustard powder and salt then mix it well. Finally add the squeezed vada’s to water and refrigerate them for at least two hours. Serve chilled.

 

Note: You can also prepare kanji vada’s water atleast 2 days ahead and refrigerate it if you like sour water.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

 

Papdi Chaat With Cheese Twist

Ingredients

8 papdi
1 Tomato chopped
1 Onion chopped
1 Green chilli chopped
grated cheese
Oregano
Black pepper
salt
chilli powder

Chat masala

2-3 tsp olive oil

Method

In a bowl mix all the ingredients well except papadi and cheese. You can make changes in spices as per your taste.In a microwave safe plate place all the papadi and top it with mixture of onion and tomato. Then on the top sprinkle some cheese and place it in the microwave for about 20 to 25 seconds.
And serve it.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

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