RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Wednesday, August 29, 2012

Aluchi Vadi


Aluchi Vadi



Ingredients: 
  • 6 Tender large Taro leaves

  • 2 cup Besan (Chickpea Flour)
  • 2 tsp Chili Powder 
  • 1 tsp Goda Masala
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric
  • Chopped Coriander
  • 2 tsp Tamarind Pulp
  • 1 tsp Jaggery
  • Salt to taste
  • Water as required
  • Oil as needed for shallow fry 


Method:


  1. Wash taro leaves thoroughly, flip and remove the veins keeping the leaf intact. Set these aside.
  2. Mix all the remaining ingredients except water in a bowl. Add little water at a time and make thick paste. Consistency should be like idli batter. 
  3. Now spread leaf, spread the paste on the leaf making sure its covered but the batter layer is thin. Now spread another leaf on top and spread thin layer of batter.
  4. Fold sides of the leaf, cover with more batter so the sides stick properly. Now make tight roll.
  5. Similarly make two more rolls from remaining leaves and batter.
  6. Arrange all the rolls in a greased plate.
  7. Steam for 15-20 mins.
  8. Remove and let them cool completely. Now using sharp knife cut thick rounds vadis.
 

9. Shallow fry these vadis from both the sides.

 


 10. Serve hot with Chutney/ Sauce or any dip of your choice.

 

Tip:

You can make tempering using mustard, cumin, sesame seeds, 
asafetida, turmeric and curry leaves. 

Pour it on the vadis.

Kothimbir Vadi / Coriander Vada


Kothimbir Vadi


It’s a Maharashtrian Dish. Kothimbir Vadi means Coriander

Vada. It’s a snack which is very popular in Maharashtra.

I tried doing this for the weekend snacks menu. My Mother 

in law have totally different recipe for this which I would 

share soon. 

Easy to make snacks for weekends.. try it!

Ingredients:

  • 2 cups chopped Coriander leaves
  • 1 cup besan (chickpea flour)
  • 3 tbsp bhajniche peeth
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • Pinch of asafetida
  • ½ tsp ginger garlic paste
  • 1 green chilly finely chopped
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • Oil to fry
  • Salt to taste


Method:
  1. Mix all the ingredients in bowl except the oil.
  2. Use little water and make a thick batter. The batter consistency should be like bhaji/pakoda batter.
  3. Take one plate grease it and pour the batter in it.
  4. Steam for 15-20 mins.
  5. Allow to cool and then cut in to pieces.
  6. Take a kadhai pour oil in it for frying.Fry until golden brown and appear crisp.
  7. Serve it with any dip/ chutney/ sauce of your choice. 



Tip: When you have lot of guest coming this can be steamed and refrigerated and fried at time of serving.

Tuesday, August 28, 2012

Veg Jaipuri


Veg Jaipuri


Ingredients:

  • 1-cup French beans
  • 1 cup chopped potatoes
  • 1 cup chopped carrot
  • 1 cup chopped cauliflower
  • 1 cup green peas


Take all the vegetables in 1 bowl and boil it for 5 mins in microwave. You can add little salt to it while boiling.

Ingredients for the paste:

  • 2 tbsp grated coconut
  • 1 cup chopped onion
  • 1 cup chopped tomato
  • Grated ½ tsp ginger
  • 3-4 pieces garlic

Mix and grind in to paste

Ingredients for Dry Masala:

  • 2-3 pieces cinnamon's
  • 2 cloves
  • 5-5 black peppers
  • 1 tsp coriander seeds
  • 1tsp cumin seeds
  • 10 roasted cashew nuts

Mix and grind in to dry powder

Ingredients for curry:

  • 2 tsp chili powder
  • 1tsp turmeric powder
  • 1 tsp sugar
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • 1 cup paneer cubes
  • 1 tsp Makhaan/ butter
  • Salt to taste
  • Coriander leaves to garnish
  • 10 cashew-nuts and raisins for garnishing

Method:
  1. Heat the oil in kadhai and add ground paste in it.
  2. Then add the dry masala powder and heat for 2 mins.
  3. Then add turmeric, chili powder, salt and sugar
  4. Now add boiled vegetables and paneer cubes and cook for 2-3 mins. Mix well.
  5. Turn of the flame and garnish with coriander leaves, cashew and raisins
  6. Add Makhaan on it :-)


Serve it hot!

 

Pani Puri


Pani Puri


  • Puri’s (40-50)

To Make Pani: 
  • 1/2 cup Tamarind Pulp 
  • 2 cups Water
  • 2 tbsp roasted Cumin Seed (Jeera) Powder
  • 1/2 cup Coriander Leaves 
  • 3 Green Chilly 
  • 1 cup Mint Leaves (Pudina Leaves) 
  • 1 tsp Black Salt 
  • 2 tbsp crushed Jaggery 
To Make stuffing: 
  • 2 medium boiled potatoes
  • 1/2 cup boiled chickpeas
  • salt to taste
  • Green chutney
To Make Pani:
  • Grind in a hand blender coriander, mint leaves and green chilies to make a fine paste.
  • Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
  • Mix all the ingredients of the pani along with the green paste. Dissolve the jaggery properly. Adjust the spices and tanginess according to taste.
  • Strain through a strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

To Make The Stuffing :
  • In a bowl mix chickpeas, roughly mashed potatoes and salt. Keep aside.

To Serve:
  • Make a small hole on a puri by tapping slowly on the crisp side.
  • Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masala.


Friday, August 10, 2012

Poha Payasam- Gokulashtami Special


Poha Payasam- Gokulashtami Special 

Sri Krishna Jayanthi or Gokulashtami is the birth anniversary of Lord Krishna and is celebrated all over India. I prepared 'Poha Payasam' as an offering for Lord Krishna. It is a very healthy & easy to make recipe.

Ingredients:
  • 2 cup Beaten Rice (Poha)
  • 2 cup thick Coconut Milk
  • ½ cup Jaggery 
  • Few Cashew Nuts, Almonds and Raisins
  • 5-6 Saffron strands
  • 5-6 Green Cardamoms, peeled and seeds crushed to fine powder

Method:

  1. Place poha or beaten rice in a sieve and give it a quick rinse under running water. Keep it aside.
  2. Take a pan and heat about 1 cup of water and add jaggery to it. Once the jaggery completely dissolves,  pass it through the sieve to remove any impurity.                                                       
  3. Transfer the jaggery water back into the pan and add rinsed poha. Let it cook for two minutes on medium flame.
  4. Next add coconut milk and give it a good stir. Let it cook for 5 minutes, stirring in between, on medium flame. 
  5. Now add crushed cardamom powder and cashew nuts, almonds and raisins. I had used (almond, cashew nut, pistachio grind powder).
  6. Add little more water, if needed, to get the required consistency and let it simmer for a minute or two.
  7. Offer it to the Lord Krishna on Gokulashtami.  
  8. Serve this quick, delicious Poha Payasam hot or warm or at room temperature or chilled and enjoy!