Showing posts with label Evening snacks. Show all posts
Showing posts with label Evening snacks. Show all posts

Sunday, 20 August 2017

Methi Pakora/ Methi Na Gota / Methi Ka Pakoda

After my take on 'palak' (Spinach), here I have come with another famous green leafy vegetable. Yes, I am talking about Methi. I love the flavour and aroma of the fresh and green methi leaves.  Ma (My Mother) makes a lovely methi dry curry with 'alu and begun' (potato and brinjal) which goes very well with white rice. She adds one or two cloves of garlic in the curry which makes it more tasty. I sometimes wonder how we play with flavours and bring out the best flavour. We (me and sister) have inherited this dry curry recipe from our mother and continue to carry the tradition.

I also prepare Methi Paratha, you can check the recipe here. Now I am going to share the recipe of Methi Pakora. In Gujarat, it is known as Methi Na Gota which is very famous. I m sharing the recipe in my way. In West Bengal, Methi leaves are available during Winter whereas in Bangalore we get it throughout the year, may be because of the climate. Coming to the recipe...



Methi has a slight bitter taste. The level of bitterness again varies based on different factors (seasons, place, plant types). People say if it is too bitter it is suggested to sprinkle some salt on the leaves and keep it for half an hour and then discard the moisture comes out from the leaves. We love the bitterness so used as it is. Even to lower the bitterness you can increase the quantity of the gram flour. Finally when you sprinkle the chaat masala on top you will love the taste and can't realize the bitterness at all. So again it's all about playing with flavours which is experimental. Do you also have some tricks? Please share with me...



Methi Pakora/ Methi Na Gota / Methi Ka Pakoda

Ingredients

Methi Leaves/ Fenugreek  - 11/2 cup, tightly Packed
Besan / Gram Flour - 11/2 cup to 2 cup
Asafoetida - a pinch
Ginger - finely chopped, 1 teaspoon
Salt to taste
Ajwain/Carom Seeds - 1/4 teaspoon
Red Chilli Powder - 1/4 teaspoon
Refined Oil for deep frying ( almost 2 to 3 cups)
Chaat Masala - 1 teaspoon

Procedure

  1. Wash and clean the methi leaves and chop them. Avoid the stems.
  2. In a bowl take besan, asafoetida, red chilli powder, salt, chopped ginger and carom seeds and mix them well.
  3. Now add the chopped leaves into the mixture and mix it. 
  4. Methi leaves contain some moisture with that the dry mixture will start binding. Add little water later to make a smooth batter. Avoid adding too much water at a time which will result in a runny batter. 
  5. Heat enough oil in a wok and take a spoonful of batter and slide in the hot oil.
  6. Fry the pakoras in medium flame until they are golden brown and crispy from all the sides.
  7. Take them out on a tissue paper to drain the extra oil.
  8. Sprinkle chaat masala on top and serve with tea or ketchup or chutney. 



Friday, 18 August 2017

Bread Pakora

Yesterday evening suddenly few guest came at my home and I was not at all ready for their sudden visit. I was thinking that what I can offer them with tea and then I saw some bread slices at my kitchen and immediately started preparing the easy & tasty snacks - Bread Pakora. It hardly takes time to prepare and believe me it makes a great combination with tea or coffee. Here I am sharing the recipe.


Bread Pakora

Ingredients

Bread slices - 4
Potato - 1 , boiled & smashed
Onion - medium size , finely chopped
Chat masala - 1 teaspoon
Salt
Black Salt
Black pepper powder - 1/2 teaspoon
Green chili - finely chopped, 1/2 teaspoon
Coriander leaves - finely chopped, a handful
Tomato ketchup/lemon pickle - 1 teaspoon

For Batter

Gram flour (Besan) - 1 tablespoon
Semolina (Rava/Suji) - 1 teaspoon
Salt
Red Chili Powder - 1/2 teaspoon
Bed of Rice flour/Bread Cramp
Refined oil

Procedure

Cut the bread slices into triangular shapes and keep aside. Now take a bowl and add all the ingredients together (except batter ingredients). Mix them well and make lemon size balls. Place each ball between to trangular shapes and spread them well. Take another bowl and add gram flour, salt, red chili powder and semolina. Now pour litlle water slowly and make a thick consistency batter. In the mean time heat oil in a pan and put some hot oil into batter. It makes the pakoras crispy. You can also add little baking soda to make it crispy. Now deep the stuffed breads into batter, coat with rice flour or bread crump and shallow fry it in pan. Serve the hot pakoras with tomato ketchup.

You can also use Corn flour and egg for making batter. But my guests were vegeterian so I did it with Gram flour. You can make the stuffing more yummy by adding grated cheese. Addition of lemon pickle makes it really different (tips from my husband). Just try it.






















Thursday, 3 August 2017

Palak Pakora / Palak ke Pakore / Spinach Fritters

How is monsoon doing at your part? Monsoon has gone from Bangalore and temperature has shoot up from around 20 degree C to above 30 degree C! I know in other part of India it is even more. However, in Bangalore when temperature goes up beyond 30 degree C we feel it is hot Summer. Though two days back suddenly in the evening it started pouring heavily in our area. Yes, it is difficult to predict the Bangalore climate! This year Bangalore got more pre-monsoon showers than monsoon showers. In my last post I shared a simple and delicious tomato soup to be enjoyed during monsoon. Today I am sharing a pakora recipe which I had prepared few days back to enjoy the rainy day.



Today I am sharing how to prepare palak ke pakore or palak pakora or spinach fritters! You must be wondering these days I am sharing too many recipes with palak. Actually these recipes are not made at a time, however I am posting them within a month. I think we all love palak, so instead of trying the same palak paneer we can try these varieties of recipes. As you all know my recipes are always simple and easy to prepare which you can prepare quickly. When you are cooking leafy vegetable, one preparation you need that is cleaning and sorting the right leaves from the bunch which is bit time consuming I feel. So if you are planning pakoras (normally we all prefer pakora with evening tea if it rains or not ;) ) in the evening, you can do the cleaning part in the day time and keep things ready! I have prepared these pakoras with no onion no garlic, if someone wants can add chopped onion too. Actually I wanted the palak leaves taste to be dominant! I have added little bit of rice flour in the batter to make these pakoras crunchy and crispy. Even when you are heating the oil to deep fry the pakora, add a teaspoon (or two ) hot oil into the batter which makes the pakoras crispy. You can also try these recipes using palak:

Palak Pulao
Palak Paratha

Palak Pakora / Palak ke Pakore / Spinach Fritters

Ingredients

Spinach Leaves/Palak ke patte - a medium bunch which gives around 15 leaves
Gram Flour/ Besan - 1/2 cup
Salt to taste
Baking soda - a pinch
Rice flour - 11/2 tablespoon
Red Chilli Powder - 1/2 teaspoon
Refined Oil - 2 to 4 cup for deep frying

Procedure

1. 1. Wash and clean the spinach leaves very well and chop them.
2. Take the chopped leaves in a bowl and add salt, red chilli powder into it and allow to rest for 10 minutes.

3. Mixture will release moisture. Add besan and rice flour into it and mix them well.

4. Add a pinch of baking soda and mix again.

5. Heat oil in a wok and take a spoonful of batter and drop in the oil.

6. Fry them until golden from all sides. Keep the flame medium while frying these pakoras.

7. Take them out in a kitchen tissue to drain the extra oil.

8. Serve them hot.

Tips: You can also add ajwain, chopped green chilli and ginger paste in the batter to add more flavours. I wanted the taste of palak to be the dominant hence avoided them.


Monday, 29 February 2016

Chicken Mayo Wrap

In my previous post I had already mentioned about chicken mayo wrap. I was supposed to put the recipe on weekend so that you all can try it. Unfortunately, I could not do it as there was an urgent delivery of articles took my whole weekend! On top of that absence of maid made my weekends miserable. I had to spent kind of sleepless nights to stick to the deadline and take out some time for family outing! Oh! yes that was the reason I sacrificed few hours of sleep to get a chance to roam in the breezy evening. How did you spend your weekends? On a busy note or just chilling!


I was in dilemma thinking whether should I post a recipe today or tomorrow! Then FB showed today is 29th February and I was like I have to post a recipe. The date will come after 4 years again and I am not sure whether I will get the chance again or not to post on the same date! Will you call it crazy mind?? May be! But sometimes I like my madness....Off to the recipe now..

Chicken Mayo Wrap is an easy recipe and which can be served as evening snacks or as dinner too. You can either make an open wrap or a close wrap. I followed this video to fold my wraps. You can make your own tortillas for wrap! Here is the recipe for homemade tortillas.


Chicken Mayo Wrap

Ingredients

Tortillas - 8
Boneless Chicken - 250 gms
Mayonnaise - 1/4 cup
Refined Oil - 2 tablespoon
Iceberg Lettuce -  9 to 10 leaves, chop 4 leaves and keep the remaining
Onion - sliced, 2 medium
Mixed Herbs - 11/2 teaspoon
Salt to taste
Black Pepper Powder - 1 teaspoon

Procedure

1. Boil the chicken using salt. Once it is cold shred the chicken pieces and keep aside.
2. Heat the oil and saute the chicken with black pepper and mixed herbs and salt.
3. Now in a bowl take mayonnaise, sliced onion and saute chicken pieces.Mix them well.
4. Take a tortilla keep a lettuce leaf such way that top portion should remain out of the tortilla. Now place some stuffing along with chopped lettuce on top  in the middle and first fold the bottom part. Then fold both the sides such a way that one side should overlap the other side. Similarly prepare the remaining wraps.


Saturday, 14 March 2015

Snake Gourd Rings / Chichinda Rings

Now summer is knocking the door!! Day has become longer. Even few days back sun was setting down early and immediately it used to be dark by 5 pm and sooner the clock used to struck 9 pm. No time to enjoy the evening but now I am really enjoying it. Because I can mange the time and go for a walk with my daughter which really makes me happy. After coming back I feel to eat some snacks with a cup of coffee (I am not a tea person, only prefer green tea). Recently I prepared Snacks gourd rings following the recipe from VahChef. This is an easy recipe and really tasty. It's crispy from outside and juicy from inside.  Normally, I cook snake gourd with sesame seed paste and this is the first time I tried any other recipe using snake gourd. 


Snake Gourd Rings / Chichinda Rings

Ingredients

Snake gourd - cut into rings, 1 cup
Ginger Paste - 2 teaspoon
Garlic Paste - 2 teaspoon
Besan (Chickpea Flour) - 11/2 cup
Rice Flour - 21/2 tablespoon
Turmeric Powder - 11/2 teaspoon
Red Chilli Powder - 1 teaspoon
Carom Seeds - 1 teaspoon
Cooking Soda - 1/2 teaspoon
Salt to Taste
Chaat Masala - 2 teaspoon (Optional)

Refined Oil - 2 to 3 cups for deep frying


Procedure

1. Take besan, rice flour, turmeric powder, red chilli powder, soda and salt. Mix them well. 
2. Now in another bowl take ginger and garlic paste and add 1/2 cup water, mix it well. 
3. Add the dry mixture into the wet mixture and mix well to avoid lumps. Now by adding water into the batter, make a thick smooth paste just enough to coat the snake gourd rings. 
4. Dip the rings in to batter and deep fry in oil until golden brown. You can also sprinkle chaat masala on top and serve with any dip.



Sunday, 21 December 2014

Aloo Tikki Chaat

Aloo tikki chaat was one of my favourite dish during my school days and  I often used to request my mom to prepare this. My mom 's recipe  of aloo tikki chaat is little different from the usual recipe. This recipe is quite similar of samosa chaat or kachori chaat. Recently I posted recipe of simple snack aloo tikki, this is the continuation of that post. After long time, I prepared this aloo tikki chaat and really enjoyed this. For aloo tikki chaat we will require aloo tikkis, white pea curry or ghugni and ingredients to make the chaat. You can prepare the ghugni one day before and store it in refrigerator. Or I can say you can use the leftover ghugni to make aloo tikki chaat :).



Aloo Tikki Chaat (Servings 2)
Ingredients

Aloo Tikki - 6
White Pea Curry or Ghugni - 1 bowl
Curd - 1/2 cup
Coriander Leaves - chopped, a handful
Green Chilli - chopped, 2 teaspoon
Roasted Cumin Powder - 2 teaspoon
Black Salt - 2 teaspoon
Onion - chopped, 1/2 cup (optional)
Red Chilli Powder - 1 teaspoon
Tamarind Pulp - 2 tablespoon (Or you can use tamarind dates chutney)
Sev - 1/2 cup

Procedure

Prepare white pea curry (click the link). Prepare aloo tikkis (click the link). Now for assembling take two plates and keep 3 aloo tikkis in each plate. Add white pea curry on top of the tikkis. Next add beaten curd and tamarind pulp. Now sprinkle all the dry spices (black salt, red chilli powder, roasted cumin powder) and add chopped coriander leaves and green chilli. You can also add chopped onion and finally add sev and serve the chatpata snack. 

Wednesday, 10 December 2014

Dahi Vada

 Evening we all  like to have some chatpata snacks. There are variety of Indian snacks and street food, Dahi Vada is one of them. It is a very popular street food in Northern part of India. Preparation of Dahi Vada is quite simple, you just have to soak the dal 4 to 6 hours before you start preparing it. A pinch of sodium bi carbonate gives vada a fluffy texture and when you soak the into water for 45 minutes, it becomes super soft and spongy.  So don't forget to add a pinch of sodium bi carb and also remember to soak the fried vadas in water.

Dahi Vada
Ingredients

For the vadas
Urad dal (split black lentils) - 1/2 cup, soaked for 4 to 6 hours
Ginger - 1/2"
Green chillies - 2
Sodium bi-carbonate - a pinch
Salt to taste
Refined Oil

For the Serving & Garnishing
 Red Chilli Powder - 1 teaspoon
 Roasted Cumin Powder - 1 teaspoon
 Curd - 3 cups, beaten
 Tamarind Dates Chutney or Tamarind Pulp  - 2 tablespoon
 Black Salt - 1 teaspoon
Coriander Leaves - chopped (optional)


Procedure

For the vadas
Clean and wash  the soaked urad dal. Now in a grinder take urad dal, ginger and green chilli and make a coarse paste. Take out the paste in a big bowl and add a pinch of sodium bi carbonate. Beat the batter well till it becomes light and fluffy. You can add little bit water in the batter if required. Now heat oil in a wok and put ladle-full of batter in the oil, fry them well in slow flame till all the sides are golden brown in colour. 



Allow the vadas to come in room temperature and then soak them in water for about 45minutes. Before serving, take out the vadas from water by squeezing out the water. Place them in a serving bowl and add beaten curd from top and sprinkle dry spices and tamarind dates chutney. If tamarind dates chutney is not available, take tamarind pulp and add 2 teaspoon of sugar and dissolve it well. You can use this as a substitute of tamarind-dates chutney. Garnish with chopped coriander leaves.



Wednesday, 19 November 2014

Aloo Tikki / Alu Tikki

Aloo tikki is a famous snack which is relished by all age groups. You can prepare this with very minimal ingredients and hardly takes time. Whenever we are eating snack we have a fear of eating oily food. However, aloo tikkis are made with very less oil so that way it is healthy. If you have sudden guest at your home in the evening, these tikkis are good option to make your guest happy and satisfied. 

Aloo Tikki


Ingredients

Potatoes - 1 cup, boiled , peeled and mashed
Green peas/Frozen Peas - 1/2 cup, boiled and coarsely crushed (Optional)
Coriander Leaves - 1 tablespoon, Finely chopped
Chaat masala - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Lemon juice - 2 teaspoon
 Salt to taste
 Refined oil - 1 tablespoon


Procedure
Take all the ingredients (Except oil) in a bowl and make a dough mixing them well. Now take out lemon size portion from dough and shape each portion into round & flat tikki. Heat a pan or griddle (non-stick) and brush with little oil. Cook the tikkis on slow to medium flame until both sides are golden brown in colour. Serve with tomato ketchup or dip of your choice.



Wednesday, 22 October 2014

Tofu Popcorn

Popcorn is a favourite snack for movie freaks. Tell me how many of you had not taken a popcorn bucket while going inside the movie hall?? The trend is going on for olden days. No I am not telling any story, this is the fact! Though many things had changed around -- Bioscope has changed to cinema hall and followed by multiplexes, Budget of the movies has increased from some thousands to lacs to crores, technologies have improved from still photography to 2 D to 3D and so on, however people still go with a cone of popcorn and munch while they are connected with cinematic emotions. Wait wait wait - Popcorn has also got a makeover with its flavour(with cheese, tomato, butter, etc), packaging and price!!
 Coming back to today's recipe...

It is also a popcorn which is made from tofu, so we can call it Tofu popcorn. As we all know, tofu is really healthy and good for diabetic individuals. Tofu popcorn is an easy to prepare recipe and you can give it to your kids (avoid chilli powder). Normally tofu has slightly bitter taste, but if you prepare this popcorns you can hardly feel the bitter taste. 



Tofu Popcorn

Ingredients

Tofu - 200 gm
Chat Masala - 1 tablespoon
Salt to taste

For Batter

Gram Flour - 2 to 3 cups
Red Chilli Powder - 11/2 teaspoon
Baking Soda - a pinch
Garam Masala Powder - 1/2 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1/2 teaspoon
Salt to taste 
Black Salt - 1 teaspoon
Refined oil

Procedure

Unpack the tofu and dip in warm salted water for 15 minutes. Take out and make small pieces nearly about 1/2 inch to 1 inch. Now marinate these pieces with salt and chat masala. 

Now take Gram flour or besan in a bowl and add baking soda, salt, cumin powder, coriander powder, red chilli powder, garam masala powder. Add water to prepare a thick batter. Heat oil in a pan and add a little hot oil in the batter and mix it. Now coat the tofu pieces in batter and deep fry them. Sprinkle black salt from top. 



Sending this to: Full Scoops

Monday, 29 September 2014

Spring Roll

Navratri started few days ago...Durga Puja is also starting from today...Today is MahaPanchami..Actually, just after Mahalaya (Auspicious start of Devipaksha) there is change in climate and you feel the smell of durga puja in the air...Being a bong I feel this is the best time in a whole year, wearing new clothes, roaming from pandals to pandals and obviously, eating special dishes at home as well as outside..During Navratri people normally eat veg food, however bong's are always exceptional in their food habitat. It is really difficult to detach them from non-veg food any time of the year. Thank God, we are allowed to eat non-veg during puja also :)..Though Durga Puja was celebrated for 5 days (Sashti to Dashami) but it used to be extended  till Chaturdashi (14th day), however Government has made a rule all the Idols should be immersed on or before dadoshi (12th day). Do you think number of days were reduced so the joy and happiness of festival?? No...Nowadays we start celebrating just from the day of Mahalaya or tritia (3rd day)...Yes we found a way to increase our happy days...Just the way we increased our happiness we also make ourselves fortunate to eat some good and special food during puja days...Different types of snacks are famous during this time while roaming through the pandals just stop in front of snacks stall and increase some calories :P..You can also make some snacks at home just like Spring Roll. Tried this spring roll a few days ago.. I tried it with some leftover egg noodles. You can try with freshly prepared noodles also. Check this link for the preparation of noodles

Let me know how you are going to enjoy this Navratri or Durga Pooja. If you are not allowed to eat Non-veg food, no worries there are some good veg foods too.. So keep enjoying with good food and mood, don't forget to share your experience with me and visit my blog ...Happy Durga Puja to all my readers...


Spring Roll

Ingredients
For The Wrappers
All purpose flour (maida) - 1/2 cup

Cornflour - 1/2 cup
Milk - 3/4 cup
Melted butter - 2 tablespoon
Salt to taste
 

For The Stuffing
See the Egg Hakka Noodles Post

For Roll
All purpose flour (maida) dissolved in 1/4 cup water and make a paste
Refined oil for deep-frying the Rolls


Procedure

For the Wrappers
Take a bowl and mix the plain flour and cornflour, in equal amount. Then add milk, salt and ½ cup of water in to it and mix well till there is no lump. Now grease a non-stick pan with butter using a brush(or spoon) and pour 2 tbsp of the batter into the pan and rotate the pan around quickly to make a thin round circle like chapati. When the sides of the pancakes start peeling off, turn the otherside and cook on the other side for 30 seconds.Repeat the above process for remaining batter. 

For the stuffing
See the Egg Hakka Noodles Post

For Roll


Keep a wrapper on a flat, dry surface and place a portion of the stuffing on one of its edge. Take a little flour paste and apply all the edges of the wrapper. Now fold the top edge over the mixture to seal it firmly. Next fold the left and the right side of the wrapper which gives a rectangle shape and roll the wrapper downwards tightly sealing the ends properly with the flour paste to make a closed envelope. Heat the oil in a wok and deep-fry the rolls till they are golden brown. Serve it with ketchup.


Thursday, 24 April 2014

Alur Chop/Kolkata style Alur Chop/ Niramish Alur Chop/ Potato Fritters

Alur (Aloo r) Chop is a famous snack of Bengali Cuisine. It is a popular street snacks of Kolkata (Bengal) and without alur chop & muri (puffed rice) evening gossip is incomplete. As Alu bonda is famous in South India, similarly Alu r chop is popular in our West Bengal. It is also traditional evening snack of Bengal. I am sharing the recipe of niramish alu r chop i.e no onion no garlic alu r chop. You can also add chopped onion while making the stuffing. Preparation of alu r chop is really very easy and need common ingredients readily available in your kitchen. I served alur chop in a newspaper cover just like  stall-style.


Alur Chop/Kolkata style Alur chop/ Niramish Alur Chop/ Potato Fritters

Ingredients :

For Stuffing

Potato - 2, large (boiled and mashed)
Green chilli - 2, finely chopped
Ginger paste - 1 teaspoon
Tumeric powder -  1 teaspoon

Dry red chilli - 1 
Roasted/Fried Peanuts - 2 teaspoon  (make small pieces using mortar and pestle)
Kalo jeera or kalonji or nigella seeds - 1/2 teaspoon
Salt to taste
Bhaja Masala (Roasted coriander, cumin and fennel seed powder)  - 1 teaspoon
Mustard oil - 1 tablespoon
Refined oil for deep frying

For batter :

Besan / Gram flour - 1 cup
Rice flour - 2 tbsp
Red chilli powder - 1/4 tsp
Baking soda - a pinch
Salt to taste
Water for mixing


Procedure

Heat mustard oil (1 teaspoon) and fry dry red chilli until it  becomes crispy. Now after cooling it make a coarse powder using hand or mortar and pestle. Next heat oil and add nigella seeds and allow them to crackle. Then add mashed potato, ginger paste, Bhaja masala, roasted peanuts, turmeric powder, roasted dry red chilli powder, green chillies and salt. Instead of ginger paste you can also use grated ginger. Mix them all in a uniform pattern. Now allow the mixture to cool and mash it again using your palm. Meantime, keep your batter ready. Mix besan, rice flour, salt, red chilli powder, baking soda together. Add water in to it slowly to prepare a thick consistency batter. Rest the batter for 15 minutes. Now make small round shape balls from the potato mixture. Dip them in batter and deep fry. Serve them with sauce or puffed rice.



Tuesday, 25 March 2014

Mushroom Pakora/Leftover Mushroom Pakora

Mushroom Pakoras - I prepared with some leftover mushrooms. You can prepare mushroom pakoras with fresh batch of mushrooms. This is a very easy recipe which you can prepare these in the evening even after a hectic day. Preparation of mushroom pakoras needs very less time and ingredients. You can have them as a starter too.

Mushroom Pakora/Leftover Mushroom Pakora /Leftover Mushroom Recipe

Ingredients

Mushroom - 2 cups , cut in small dice shape
All purpose flour - 1 tablespoon
Corn Flour -2 teaspoon
Black Pepper Powder - 1 teaspoon
Salt to taste
Baking Soda - 1/4 teaspoon
Black Salt - 1 teaspoon
Refined oil

Procedure

Clean Button mushroom and cut them in small dice shape. Now take all purpose flour, corn flour, salt, pepper powder, and baking soda in a bowl and mix them well. Add water and make a batter of medium consistency. Next add mushroom pieces in to it. Heat oil in a pan and take a spoonful of batter and fry the pakoras till golden brown in colour. Sprinkle a pinch of black salt on them to enhance the test. Serve them hot with tea or coffee.


Friday, 28 February 2014

Leftover Curry Pakora / Leftover Curry Fritters

Pakora is a kind of snacks we would love to munch them with our evening tea or coffee. Think about the scenario - one fine evening all your kitty friends have come and a hot gossip is going on over a cup of tea - You can spice it up by adding a plate of pakoras.  You must be thinking if you are tied up in kitchen you might miss some of the hot topics..No don't worry! You can make pakoras using leftover curry. It tastes really good and saves your time too. I often prepare leftover curry pakora and serve with puffed rice (muri, in Bengali). Use dry vegetable curry such as cabbage, pumpkin, potato etc for pakoras.

Leftover Curry Pakora / Leftover Curry Fritters 
Ingredients

Leftover Curry - 1 cup (I used cabbage & potato curry)
Onion - one medium size, finely chopped
Ginger - one inch, finely chopped
Green Chilli - 1 teaspoon, finely chopped
Gram Flour (Besan) -  1/2 cup
Salt to taste
Refined oil

Procedure

Take all the above ingredients in a bowl and mix them well. Curry already has salt so use less salt. Now add little water and make a thick batter. Heat oil in a pan and take a spoonful of thick batter and drop them in oil for frying. Crispy pakora is ready to eat.

Sending this to: Leftover Makeover @ Cutchi Kitchen



Thursday, 3 October 2013

Thor er Cutlet/Banana Trunk Cutlet / Banana Stem Cutlet

Banana tree is very useful in our life. We, human make use all the parts of banana tree. Starting from fruit, flower, leaf and trunk too. Banana is a fruit, which instantly gives you energy and easily available in most of the places. Then comes the flower, which we normally use as an vegetable and make delicious dishes. Banana leaf often used as traditional eco-friendly food plates and sometimes we cook inside the banana leaf (Paturi recipes). Now the tender core trunk or in Bengali we call  it Thor. This is also used as a vegetable and makes delicious dishes. Banana Trunk is full with goodness of Iron and good for women of all ages as it helps to combat with anemia.




How to make Thor er Cutlet (An authentic Bengali Dish)


Ingredients


Thor (Banana Trunk) - 1 cup, Finely chopped and boiled

Potato - 2 medium, boiled and mashed
Ginger Paste - 2 teaspoon
Salt to taste
Kitchen King Masala - 2 teaspoon
Green chilli - 1 teaspoon, chopped
Coriander leaves - 2 teaspoon, finely chopped
Corn flour - 1 tablespoon
Bread crumbs - 2 cups
Black salt - 2 teaspoon 

Procedure


Take boiled thor and potato in a bowl. Mix them together and add ginger paste, salt, kitchen king masala, green chilli & coriander leaves. Make a smooth dough.  Take equal portions from dough and give them square shape or diamond shape just like cutlet. Now prepare a batter using corn flour salt and water. Take each cutlet, coat in bread crumb, dip in batter and again coat with bread crumb and deep fry till golden brown in refined oil. Do the same procedure of double coating for other cutlets too. Sprinkle black salt from top and serve as evening snacks with tea or coffee.





Thursday, 22 August 2013

Egg Bread Pakora / How to use Leftover Bread

Egg Bread Pakora is an easy snack recipe. I often watch cookery shows on television and learn varieties of dishes. Egg Bread Pakora is one of them.Though the ingredient-list is long but easily available in our kitchen. Many times I purchase bread but not able to finish all and I think about some alternative recipes (other than bread butter or bread jam) to finish off the packet. Most of the time I prepare Bread Pakora with those leftover breads until I got the recipe off Egg Bread Pakora. You can use fresh bread to make this snack item but I would call this recipe as a leftover bread management.


Egg Bread Pakora / How to use Leftover Bread

Ingredients

Potato - One/Two, boiled
Bread - 4-5 pieces
Egg - 1
Onion - 1 medium chopped
Ginger paste - 1 teaspoon
Garlic paste - 1/2 teaspoon
Chaat Masala - 1 teaspoon
Special Masala(Cumin powder:Coriander powder: Black pepper powder: Garam masala powder = 2:2:1:1, roast them together) - 1 teaspoon
Sugar - 1/2 teaspoon
Black salt - 1 teaspoon
Black Pepper Powder - 1 teaspoon
Green Chilli - 1 teaspoon, finely chopped
Coriander Leaves - 2 teaspoon, chopped
Salt to taste
Refined oil for frying

Procedure

Peel the boiled potato and mash them in a bowl. Now one by one add chopped onions, green chilli, coriander leaves, dry spices - salt, black salt, black pepper powder, chaat masala, special masala, sugar, ginger paste, garlic paste and mix them well. Beat an egg and add to the mixture. Now take the bread slices and remove the crust of bread. Sprinkle water on bread and dampen them. Add the wet bread pieces into the mixture and mix up well. Heat oil in a pan for deep frying. Take a ball size of mixture and fry them in oil. When all the sides turn brown color, take them out and serve them hot.


Sending this to: Leftover Makeover


Monday, 5 August 2013

Kolkata Rolls / Kolkata Egg Roll / Egg Roll


Each Indian city is famous for it's own food habitat. This speciality is found in street food as well. Rolls are most popular street food of the city of joy. While talking about rolls I remember my college days I mean my hostel stay @ Kolkata.  After coming back from hectic college schedule we used enjoy a spicy snack time in the evening with our regular chit-chat. But this was not our daily routine as we were students not able to afford egg roll every day but we never missed our gossip ;). How to make egg roll at home is a common question. Recently I tried this at home, here is the recipe for my beloved readers.

Kolkata Rolls / Kolkata Egg Roll /Egg Roll

Ingredients

Eggs - 2
All purpose flour (Maida) - 1 ½ cup
Onion - ½ cup , sliced
Green chilli - 1 teaspoon, chopped
Cucumber - ½ cup, chopped
Black salt - ½ teaspoon
Black pepper powder - ½ teaspoon
Tomato ketchup - 2 teaspoon
Chilli sauce - 1 teaspoon
Tissue paper - 2
Salt to taste
Refined oil - 2 tablespoon

Procedure

Take maida, salt and 2 teaspoon of refined oil in a bowl. Knead the maida (using water)and cover it with damp cloth for sometime. Now make big round shaped balls from maida and roll into circle with 5 inch diameter. Take a pan and heat it over gas and put the rolled circle (roti) into it, when once side is done turn it to the other side. Roast the rotis and keep them ready.


Now beat egg (each egg for each roll) in a bowl with little salt. Heat oil in a flat bottom pan/tawa and spread the egg in a circular manner and place a roti immediately on it, before the omlette is cooked. When the bottom part of the egg is done, turn the egg(along with roti) to the other side. So one side of the roti is covered with egg. Place the roti side down on a half fold tissue paper and egg side on the top such a way that half the portion of the roll will be covered with tissue paper.Then place the mixture of onion, cucumber and green chilli at the medium portion of the roti. Spread chilli & tomato sauce, black salt and black pepper. Now roll the roti along with the tissue paper. You can also add some chopped tomatoes or lime juice into inside stuffing . Your Evening snacks is ready to eat.





Wednesday, 17 July 2013

Pumpkin Fritters / Kumror Telebhaja

Ratha Yatra or Chariot Festival of Lord Jagannatha is a very famous festival which occurs during monsoon (July-August). This festival is celebrated mostly in eastern part of India (West Bengal, Orissa). It is believed that on this day Lord Jagannatha with his brother Balaram and sister Shubhadra goes on his aunt's place (Masi r bari) travelling on grand chariots.



This year Ratha Yatra was celebrated on 10th July. The day took me back to my childhood, where me, my sister along with other friends used to make and decorate a chariot. We used to take lot of time to decorate it with perfection. Though it never became so perfect but we used to spend lot of time and used to get a chance to ignore our studies :). Then in the evening we used to pull the chariot and visit the whole colony. It was so much fun and full of excitement. During Ratha Yatra there will be a mela (Fair) for sure with lot of stalls. The foremost food of this festival is Papad bhaja ,varieties of telebhaja (Indian Snack Items) and Jalebi. Today I am sharing the recipe of one desi snack item which is also famous during this festival. This is just a token for my those childhood days, I wish I could go back to those old days!! Here is the quick recipe of  Pumpkin Fritters/ Kumror Telebhaja.

Pumpkin Fritters/Kumror Telebhaja

Ingredients

Pumpkin pieces - rectangular shape, thin pieces 6 nos
Gram Flour (Besan) - 2 tablespoon
Salt to taste
Red chilli powder - 1/3 teaspoon
Black salt - a pinch
Mustard oil/ Refined oil

Procedure (How to make Pumpkin Fritters / Kumror Telebhaja)

Cut the pumpkin into rectangular shaped thin pieces. Now take gram flour in a bowl and add salt and chilli powder. Make a thick consistency batter by adding water into it. Heat oil in a wok and add a spoonful of oil into batter. Now dip the pumpkin pieces into batter and deep fry them. Take out from oil when both the side become golden brown. Sprinkle black salt and serve them as snacks.




Friday, 28 June 2013

Fish Batter Fry


Buddhadev Gupta 

 Nina Verma

Do you remember any one of the above name?? ....

I know you have started recollecting all celebs names by now...:)..:)...I am not playing any prank, they are characters of a famous Hindi movie Cheeni Kum!! The song "Cheeni kum hain cheeni kum hain".. You must be thinking why I have started doing review of an old movie...When I thought of writing my today's post this movie story came to my mind especially the nick name of the characters...Ghas Poos & Tangri Kabab...Amitabh (Buddhadev Gupta) used to call his young girlfriend (Tabu) Tangri Kabab while Tabu (Nina Verma) used to call her boyfriend (Amitabh) Ghas Poos.. Ghas Poos and Tangri Kabab are two unique words which have been used to classify vegeterian and non vegeterian population...

In my last post I talked about a vegeterian snacks recipe, I know you all must have enjoyed that....Today I will share a non-veg snacks recipe...Vegeterian can also make this easy non veg recipe and give a surprise to their non vegeterian guests!!

Fish Batter Fry

Ingredients

Fish fillet - 4 (I used Rohu, You can use Bhetki ;english name Barramundi)
Garlic paste -2 teaspoon
Ginger paste - 1 teaspoon
White vinegar - 2 teaspoon
Salt
Black pepper powder - 1 teaspoon
Corn flour - 1 tablespoon
Flour (Maida) -3/4 tablespoon
Egg - 1
Refined oil

Procedure

Marinate the fish fillets with vinegar(or lemon juice), salt, black pepper powder, ginger and garlic paste. Marination time should 30 minutes to one hour. Meanwhile, prepare a bed with corn flour and flour by adding little salt and pepper powder into it. Beat the egg with salt into a separate bowl. Now heat oil in a pan for deep frying. Take each marinated fillet and coat with corn flour & flour, dip into egg and deep fry. When one side is brown turn the other side and then serve with salad & ketchup. It would be great if you are watching a romantic movie and munching this crispy snacks.


Sending this to: Celebrate Father's Day @ Esho bosho aahare & Jagruti's Cooking Odyssey


 

Wednesday, 26 June 2013

Onion Cabbage Pakora (Bandhakopi r Peyanji)

Monsoon has already hit in almost all over the country (India) and this year it has arrived a fortnight in advance. In India, arrival of monsoon rain is celebrated as rainy season is the backbone of economy, nourishing rivers and farms as well as giving relief from the sticky and scorching summer months. But intense rainfall triggers destructive floods and landslides which causes natural distasters. Keeping apart the accidental disasters, we really enjoy monsoon season. Watching the drops of water and listening the raining sounds by sitting beside a  window with a cup of tea/coffee & a plate of snacks is really enjoyable and romantic too.  Today I will share a easy recipe of snacks so that my readers can enjoy the beauty of monsoon. Many blogger friends have also announced event of snacks this month.

Onion Cabbage Pakora (Bandhakopi r Peyanji)

Ingredients

Cabbage - 2 cups, finely chopped
Onion - 11/2 cup, finely sliced
Green Chilli - 2 teaspoon, finely chopped
Gram Flour - 11/2 cup
Salt
Sugar
Dry ginger powder - 1 teaspoon
Sodium bicarbonate - 1/2 teaspoon
Refined Oil

Procedure

Blanch finely chopped cabage and drain the water. Now take gram flour (besan)in a bowl and mix sodium bicarbonate into it. Add blanched cabbage, sliced onion, chopped green chilli, salt to taste, dry ginger powder and a pinch of sugar. Mix all the ingredients and pour little water to make a thick consistent batter. Now heat oil in a pan and add a spoonful of hot oil into batter which makes the snacks crispy. Take a spoonful of batter mixture and add into oil for deep frying. Likewise, fry all the snacks and take out the snacks on a napkin which absorbs extra oil. Your evening snacks is ready and serve it with tea or coffee.

Sending this to: In My Veg Box - Cabbage @ Citrus Spice and Motions and Emotions