POHA ( we make it for iftaar & it really is a good recipe for iftaar) ingredients:: 1 bowl poha soaked in water for few seconds 1 big potato cut in small pieces 1 big onion finely chopped 1/2 bowl of fresh peas 1tbsp oil 1 tsp rai ( mustard seeds) 1 stick of curry leaves 2 dried red chilly chopped coriander dry spices ( red chilly pwdr, salt & turmeric) for garnish ( fried peanuts, chopped coriander & lemon juice (& namkeen sev optional) method:: put oil in a pan put rai, whole red chilly & curry leaves & fry for a few seconds now put onions, potatoes & peas cover & cook till they become soft & tender now add the dry spices & soaked poha mix well add peanuts & chopped coriander serve hot garnished with lemon juice
ALOO BONDA ( rolls of potatoes & besan) ingredients:: for stuffing: 5 big potatoes chopped in small pieces 1tbsp rai or mustard seeds 2 sticks curry leaves coriander seeds salt to taste turmeric & red chilly pwdr 1tsp 8 green chillies cut in two pieces oil 1/2 cup oil for deep frying for coating batter:: 1 cup besan (gram flour) 1 tbsp red chilly pwdr salt to taste ajwain seeds method:: stuffing: in a pressure cooker put oil now put curry leaves, rai , coriander seeds & green chillies now put potatoes & dry spices put a very lil water(if needed) & pressure cook for just 1 whistle when pressure releases mash all the mixture to form a thick mixture now prepare the batter from the mentioned ingredients shape out small ball from the stuffing & dip in to the batter & deep fry serve hot with tomato ketchup or green chutney
Spinach Bhajiyas (pakoras) Finely chop 1 bunch of spinach. To that, add very very little salt and a tsp. each of red chillie powder, zeera whole,garam masala powder,adrak lasan paste, 2tbsp. maida flour and a 3-4 tbsp of besan, 1 tbsp. vinegar. Lightly fold the above mixture and leave it for 10 minutes. Then make flat bhajiyas on your fingers and deep fry until crisp.
spinach bhajiyas are good!!! this way we can eat that very nutritious & healthy green veggie!! thnx libra.. for posting!
mirchi pakora:: ingredients:: big green chillies tamarind pulp 1tbsp besan for filling salt to taste for batter: 1 cup besan salt red chilli pwdr ajwain seeds garam masala pwdr water oil for deep frying Method:: slit green chillies from middle make a filling of thick tamarind pulp+besan+salt, and fill this filling in to the chillies. prepare batter. it should be very thick. dip the green chillies in to the batter & deep fry till crisp. serve with ketchup or green chutney!!
Sure, I've learnt to make these from my MIL when I was in India. Soak half a cup of Urad dal overnight. Grind the washed urad dal, an inch of ginger, half a teaspoon of jeera, green chilli and salt acc to taste with very little water to make it a thick paste. Now add thin sliced onions, curry leaves, some more jeera and coriander leaves to it, mix well. Heat good amount of oil. Wet your hands and take a lump of the above. Even it into a nice round shape and dig a hole in the center. Pour it into hot oil and fry on high flame till done. Fry coconut pieces, roasted gram (dalia), green chillies in little oil. Cool them, add a piece of tamarind, garlic and salt and grind it well. Temper with mustard seeds, jeera, split urad dal, dry red chilli, curry leaves heated in oil.
I made haleem for the first time yesterday and it came out fine, only thing is I got a huge quantity. Soak 1/2 cup of broken wheat, 1 or 2 Tbsp each of green gram, bengal gram, and red gram overnight. Marinate 1/2lb mutton in curd, coriander+mint+green chilli paste, ginger garlic paste, red chilli powder, turmeric powder, coriander powder, garam masala and salt for atleast an hour. Fry sliced onions till brown. Heat oil in a pressure cooker and add cloves, cinnamon sticks, black cardamom, pepper corns and some of the fried onions. Add the marinated meat, slit green chillies, coriander and mint leaves and half a cup of water and cook it for 3-5 whistles. You can cook it on stove top alternatively but it takes a lot of time, maybe 11/2 to 2 hours. Meanwhile wash the wheat and dals. Cook the wheat in 3 cups of water in a heavy bottomed pan with lid. Let the wheat cook for atleast an hour. Keep stirring occasionally so that it doesn't stick to the bottom and add more water if required. Grind the dals and keep aside. Now add the cooked meat, dals to the cooked wheat. Mix well, pour 3-5 Tbsp of ghee on top and let it cook on medium for atleast an hour, again keep stirring occasionally. Also check for salt, red chilli powder, garam masala and add them as needed. Add lime juice and serve. Garnish with the fried onions, coriander leaves, cashews and almonds.
