Nankatai...Diwali special Indian cookies

The day I came to US and saw this fabulous cooking range with oven..nankatai was first thing that striked my mind.I remembered how my mom and MIL both used to make it amazingly good ..me too wanted to try the same at home....finally after one year I did it and it was a great hit....Diwali time is the time when every one wants to enjoy sweets...I made nankatai only for my dear hubby as he loves sweets like anything...

Around this time of year---ie diwali... rather or any time of the year, for that matter, everyone is looking for cookie recipes....Here in america no one will refer it as nankatai..they just will know it when u say cookies...so nankatai is nothing but butter cookies or eggless cookies or biscuits

Here is a Nankatai (Indian Tea or Coffee biscuits) recipe that is so simple that you’ll want to whip up a batch right now! With no frills, no fancy ingredients and no eggs, even the kids can take part in this yummy baking experience! It can be made quickly and is simple if all ingredients are handy.

Nankatai

Ingredients:
All purpose flour-2 cups
Chickpea flour/ Besan-1/2 cup
1/4 tsp salt
1/2 tsp baking powder
Powdered sugar-1 cup
ghee-1 cup
2 tbsp cashewnut powder
cardamon powder as per your taste

Procedure:
1.Heat ghee till it melts.
2.Add powdered sugar to it and keep it aside.
3.Now Sieve Maida,Besan,salt,baking powder together in big bowl.
4.To it add cashewnut powder and cardamom powder.
5.Now add melted ghee and sugar which was mixed together.
6.Knead it well in a dough.
7.Allow it to rest for 10 mins
8.Meanwhile pre-heat oven to 350 or 400 degrees
9.Make smooth balls of the dough...flatten it and place it on cookie sheet for baking
10.Place cashews or almonds as per your choice on it and bake it for 20-25 mins.

Your delicious cookies and diwali special snack is ready to gulp!

Enjoy! Happy Deepavali to one and all...

Sending this recipe to following events:

1.Bake Fest #13...event by vardhini..guest hosted by anu.....thanks for the fabulous event

and also to 

Tofu Chilli Cheese Paratha...

We love parathas like anything....I usually try making parathas with each and everything....When we were in India I hardly used to make parathas and would completely stick to boring chapatis and salad for dinner.We discovered our love towards paratha after coming to US.I used to practice palak and methi parathas but here from my friend I learned the concept of stuffed paratha and was extremely delighted...I practice many kinds of stuffed paratha every alternate day.This time I wanted to try something different...Yes!.Jara hatke!
I remembered that Tofu was lying in my refrigerator since long and I wanted to get rid of it soon...hence decided to make stuffed parathas of Tofu with the combination of chilli and cheese...Parathas came out preety good...My husband enjoyed it as paneer stuffed parathas in his luch box and when he returned from office...I told him about parathas he was surprised and replied sahi...meaning he also loved it!Hope you all will try the same...and enjoy it as we did....Here is the recipe for all of you...

Tofu Chilli Cheese Paratha

Ingredients:
a)For Making dough
wheat flour-2 cups
2 tsp of oil
pinch of salt
Warm Water as per your need while making dough.

b)For Filling
Tofu 1/2 cube
1 small sized boiled potato
2 tbsp finely chopped coriander leaves
1 tsp red chilli powder
3-4 tbsp of grated cheese of your choice
salt as per your taste

Procedure:
1.Prepare dough as you normally prepare while making chapatis.Addition of oil makes it soft.
2.Now for filling...Take shredded tofu...remove it from refrigerator and water few mins in advance
3.To this add mashed potato,red chilli powder,cheese,salt and coriander leaves.
4.Mix well everything together and use this stuffing while making parathas.
5.Roll parathas like one we practice making puran poli or modak.
6.Fry these parathas until they become light brown in color on tawa or pan or griddle.
7.Use oil or ghee while roasting it on tawa.
8 Your parathas are ready you can enjoy it with any kind of raita or salad or with simply curd/dahi...It tastes awesome..and is quite filling....Do tell me whether you liked it or not after experimenting with it.

Note:Serve hot!Enjoy this with butter....

Very happy to send this to the following event-Serve it -Griddled...Lovely theme by kirthi and Denny...

Homemade Naan Without Yeast

"Naan" is a name well-known in Indian cooking, and this is one kind of leavened flatbread that is appreciated all around the world, by Indians and non-Indians alike.

Soft and tender, Naan can be made with several different variations,say it be butter naan or garlic naan... but I bet every one loves a bite of simple naan! It pairs well with any kind of curry,mix vegetable and is filling as well as appealing to the eye. Determined to try a homemade Naan recipe without yeast, I set out on an adventure last weekend, and was happy to find one of the recipe on internet which was truly of my type so also easy and simple but quick...which resulted into Naans that turned out nice and fluffy!

Naans are traditionally cooked in a Tandoor or earthern oven but can also be made in your oven at home. The dough for Naans needs to be made in advance so factor that into the preparation time.nevertheless, My experiment was absolutely successful, and my hubby was happy ..we enjoyed along with methi matar malai!...Everytime we used to enjoy naan at restaurants,I would dream of making it at home....last weekend with the successful preparation of naans at home my dream came true....here I would like to post my recipe for you all which is simple and makes use of tawa instead of oven...so any one can do it easily....

HOMEMADE NAAN WITHOUT YEAST

Ingredients:
All purpose flour-2 cups
Fresh thick curd-1/2 cup
Warm milk-1/2 cup
sugar-1/2 tsp
salt-1 tsp
Baking powder-3/4 tsp
Baking soda-3/4 tsp
melted ghee-4 tsp

Procedure:
1.Mix together all purpose flour,sugar,salt,baking powder and baking soda thoroughly.
2.Add thick curd to it.
3.Now add ghee to it.
4.While checking for consistency add warm milk to it.
5.Make soft dough of it.
6.Allow it to rest for at least 1/2 an hour and then start making naans of it.

Note:You can bake them in oven also...but I baked them on tawa itself....
You can enjoy this with any masala sabzi...

Sending this to Love Lock Series-Breads...an event by Vidhya and guest hosted by Divya...Fabulous event....

Baked Vegetable Samosas...

I love samosas. Crunchy, crispy filled with vegetable deliciousness. So when it came to the menu of foods for my son's birthday party when we were discussing last week, they were at the top of my list.... What I always think about samosas before gulping it are they tend to be too much oily...so this time I deceided I will make something different for b'day party...and finally settled on making baked vegetable samosas...

There are a lot of recipes out there for baking samosas. Turns out a lot of people enjoy them, but would prefer not getting all the extra oil in their diet. A quick perusal of the internet led me to many variations of baking. Various temperatures.  I factored in all the different ways of going about it and then decided on a 400 degree oven for about 25 minutes. It worked.This is really a healthy recipe!

These Baked Vegetable Samosas makes use of ready-made malaysian parothas that we get in any indian store instead of puff pastry sheets.. so they are so quick to make and the fragrance of the filling makes it difficult to wait until you stuff the parothas before digging in!

I have not included cut out chili in it so as to make them toddler friendly. I have also had great success with freezing these. Just freeze uncooked samosas in a single layer on a baking sheet, then transfer to a large freezer bag. There's no need to defrost before baking, just add approximately 2 minutes to the baking time.
and you can easily pack it in tiffin for your toddler so also you can easily carry it in park..serves as great appetizer for party and get-togethers.Hope you enjoy these as much as we did!

BAKED VEGETABLE SAMOSAS

Ingredients:

1.Boiled and mashed 2 medium sized potatoes.

2.2 Malaysian parothas.

3.2 tsp oil

4.1 medium sized onion chopped.

5.1 tsp ginger-garlic paste.

6.1/2 green pepper finely chopped

7.1 tsp coriander powder.

8.1 tsp red chilli powder.

9.few leaves of spinach 

10.salt as per your taste.

11.chat masala as per your taste.

12.1 tsp lemon juice.

131 tsp.homemade garam masala or everest garam masala.

Method:

1.Boil potatoes.Thaw malaysian parathas.Place them on baking sheet by removing them from plastic otherwise paratha sticks to plastic.

2.Heat oil.Add chopped onions.Fry till golden brown.

3.Now add ginger-garlic paste.

4.Add green pepper.

5.Now start adding spices like coriander powder,red chilli powder.

6.Add finely chopped spinach and boiled potato.

7.Add salt,chat masala and garam masala.

8.Add lemon juice.

9.Now divide paratha in 2 at center with knife.

10.Stuff filing in it and make in shape of samosa by folding it from corners.Use water to seal edges.

11.Bake in oven at 400 degrees for 25 minutes.

And its done! Enjoy the Yummy samosas!

Sending this to Vardhini's  bake fest #9 event hosted by Pradnya

and also to the event Let's Party - Go Bake It..

"Subway" Style Veggie Sandwich.....

Subway sandwich... is something my husband and I are really addicted to..as can find subway in every nook and corner of US. Indeed it is just at 2 minutes walk from home....

Whenever Iam bored of eating and cooking same chapatis so also sometimes wanted to get a quick eat, we just grab this subway sandwich from nearby shop. It is very cheap,very filing and also very tasty.Moreover I like one thing about it is apart from being nutritious you can customize it as you desire.

Last weekend I decided to recreate its similar version at home...my husband was very delighted to see it..It was indeed Time to put on the cooking hat and make my family favourite... In Memory of subway shop besides our home"Hurstbourne Pky"...here we go with the recipe

SUBWAY STYLE VEGGIE SANDWICH

Ingredients:
1 big subway style bread
few chopped pieces of cucumber
few pieces of onion
few tomato cuts
chopped capsicum
Jalapeno and Olives are optional
lettuce
chipotle hot and spicy sauce
tomato ketchup
few cheese slices
1 veg patty

a)Procedure to make veg patty:
Ingredients:
1 boiled and mashed potato
1/2 cup cooked peas
1/2 cup cooked corn
1/2 tsp of red chilli powder
salt as per taste
1/2 tsp of turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp oil
2 slices of bread
1 tbsp of cornflour or all purpose flour

Mix all ingredients together.You can omit bread.Cornflour is used as it helps in binding.If you are adding bread initially soak or dip it in water.Remove water from it nicely and now add this soft bread to your mixture.Once dough is ready Give it desired elongated shape and shallow fry it by adding oil on it.

Now your veg patty is ready!

b)Assembling of sandwich
1.cut entire strip of bread in middle such that it is not separated exactly but remains attached at corner
2.place veg patty on it.
3.Now place triangular cut cheese slices on it.
4.Now you can place any desired veggies on it.
5.place few pieces of cucumber,onion,tomato,spinach,lettuce etc
6.Pour chipotle sauce and ketchup on it
7.Fold it by placing upper layer
8.Your subway style sandwich is ready at home!

Happily sending this to event-Healthy diet- sandwiches guest hosted by kalyani and lovely event by priya...

Matar Paneer......

A funny thing happened with me the other day. We had been to an Indian restaurant and while browsing through the menu I realized I had made all the dishes at home. Palak paneer, Alu palak, Punjabi chole, Paneer jalfrezi....the list went on and on and for the first time in my life I felt like my mom. Mom would say it's useless to waste so many rupees on a simple dish in a restaurant when we can make it at home and it's much healthy too. Back then we used to get irritated when mom said this. We use to say "Zala hicha suru (she's started again)".

As a teenager, I was obsessed with eating out. Most of the times eating out would be Punjabi food. However, we used to end up ordering the same dishes again and again. Thinking back I realize that most of the veggies would be stale and there would be a heavy ghee layer floating in it.Now thinking little bit about calories I decided I will make matar paneer at home and finally I made one of my favorite Punjabi sabzi....Matar Paneer or Green peas with cottage cheese....

I know very well that majority of you all must have tried this one at home and would have been succesful in making it delicious but do try again this one with little bit of twist and adapted from sanjeev kapoor's khana khazana....Here is the one for you!

MATAR PANEER

Ingredients:

2 tbsp oil
1 tsp cumin seeds
2 medium sized onions finely chopped
1 tsp ginger paste
1 tsp garlic paste
4 medium sized tomatoes finely chopped
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric
salt as per your taste
2 cup of water
1 cup frozen peas
15-20 cubes of paneer
1 tbsp of coriander paste
1 tbsp of lime juice
1 tsp garam masala or kitchen king masala
2-3 tbsp of fresh cream

Procedure:

1.Heat oil in a pan.Add cumin seeds to it.Fry till it gives out aroma and splutter.
2.Now add onions fry till golden brown.
3.Add ginger garlic paste.cook until its raw flavour is gone.
4.Add tomatoes.red chilly powder and coriander powder.
5.Now add turmeric,salt and cook for 2-3 mins.
6.Add water as per necessity and green peas also.
7.Finally add paneer cubes.
8.Mix everything carefully.
9.Now add coriander paste,lime juice and fresh cream.
10.lastly on top add garam masala and see how very nice it smells!

Hmm yummy...enjoy it with roti,paratha or naan.....so also do inform me after trying it...you will surely enjoy this mouth watering recipe....

sending this recipe to the following events:

a) Spotlight:curries/gravies..fabulous event by Chandrani and Indrani

b) Dish Name Starts with M event by akila....

Mathura Special Sweet Lassi...........

Lassi, plain smoothie or cool drink?

You can call it anything! Indeed sweet lassi can be referred as smoothie or cool drink...It is generally served chilled and therefore is a wonderful hot weather coolant drink.

Traditionally Lassi is a yogurt based drink very popular in the Northern & North Western parts of the Indian Subcontinent especially in Haryana, Punjab and Uttar Pradesh..I got this lovely recipe from my friend swati.She had made this for a potluck party and all of us simply loved it!...For the first time I got to know from her that Lassi is one of the major drink of Mathura... Mathura is a religious city from the ancient time period.This Mathura Special Lassi reffered as bridge lassi is a sweet and chilled liquid recipe...prepared from the large quantity of curd and sugar. Dry fruits are added for the best taste.. For good fragrance cardamom and rose essence is added and this makes it unique...

Lassi can be prepared in many different ways...It is made by blending yogurt with water and Indian spices.Traditional lassi (also known as salted lassi, or, simply lassi) is a savory drink sometimes flavored with ground roasted cumin while sweet lassi on the other hand is blended with sugar or fruits instead of spices.In Dharmic religions, yogurt sweetened with honey is used while performing religious rituals. Less common is lassi served with milk and topped with a thin layer of clotted cream.

Sweet lassi is a form of lassi flavored with sugar, rosewater and/or lemon, strawberry or other fruit juices. Saffron lassis, which are particularly rich, are a specialty of Sindh in Pakistan and Jodhpur and Rajasthan in India. Makkhaniya lassi is simply lassi with lumps of butter in it ...hmm isnt it sounds yummy!... It is usually creamy like a milkshake.

Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. This drink really helps to cool down when the summer sun is beating hard against the dusty streets.Lassi is a part of daily diet of many people.It is served as a part of all meals. Most people end their meal with a glass of Lassi. It can be taken at any time of the day but is mostly served in the afternoons and evenings.With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis...

This one is very filling and so tasty that you won’t stop at one glass. Here’s how to make this lassi.

MATHURA SPECIAL SWEET LASSI

Ingredients:

2 cup curd (Plain Yogurt)
1/2 cup sugar (or according to your taste)
1 cup water
2 big spoons of rose syrup or rose essence (I used ruafsa syrup)
few crushed ice cubes

For garnishing:

Sprinkle cardamom powder on it
Ice cubes
Chopped pistachio and almonds

Method:

1.In a blender or grinder add sugar, curd , water, rose syrup or rose essence and ice cubes. Blend it well.
2.Now pour it in glass and sprinkle pinch of cardamom powder on it.
3.Garnish with few ice cubes and chopped pistachios and almond pieces.
4.Serve chilled.Iam sure your guests will be delighted on having it.

Note: You can add more or less yogurt or water for a thicker or thinner beverage as per your need and taste.

submiting this recipe for the following events.

a) Serve it-Blended an amazing event @ kirthi's kitchen and oh taste and see....

b) Bon Vivant #6 - Sunny Refreshing Drinks @ Sumee's Culinary Bites

Mexican style red beans curry...

To all my readers: A big THANKS for visiting FOOD FRENZY. I started blogging in the month of march and put up a site meter towards april end . Counting from that day and including my own visits, it crossed up to 3,000 visitors. Thanks to all my friends, family, blog friends, and readers. Your comments and visits encourage me a lot!

Since a long time, I wanted to change the look of my blog. I am not happy with the initial look  and also was not getting any good one among the templates that Blogger offers.But I had to chose one among them...I will surely try to figure out my own design while experimenting with HTML codes.Till then you will need to bear this newly chosen design with me..I added a new background image, changed the template format.Do let me know how you find the new look. I tend to use too many colors sometimes. So, any kind of feedback is appreciated:)

Chipotle-is one of the first Mexican restaurants meals I tasted in New-york.From that day I have become fan of mexican cuisine....Beans (black beans or pinto beans or kidney beans or red beans) are widely used in Mexican cuisine, either in the form of curry or without the curry (dry) or sometimes just boiled version.

Coming from India it reminds me of Rajma Chawal (Red kidney beans curry with Rice) which is a staple food in northern region.To tell you frankly, me and my husband both disliked this rajma when we were in India but now after coming to USA and after trying this mexican cuisine we both have started loving it... I was excited to come across the Mexican curry version of it that I got to review on internet from one of my blogger friend. These mexican beans are similar to rajma yet unique in their own ways.

This mexican style Red beans curry is very similar to the way you would make Rajma curry except the peculiar combination of Indian spices that differentiates the two. It is definitely a good alternative to regular version whenever you feel like having Rajma in the Mexican way or when you feel like preparing any mexican dish at home.

MEXICAN STYLE RED BEANS CURRY

Ingredients:1 cup red beans or entire tin of soaked beans that you get readymade in the market
1 medium sized onion finely chopped-preferably red onion
2 bay leaves
1&1/2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp oregano
1 tbsp minced garlic
1 tbsp Oil
Salt to taste
Coriander for garnishing

Method:1.Soak the beans overnight or for 8 hours. Omit this step if you are using soaked beans from tin.
2.Now boil/cook these soaked beans with some salt & water (around 4 cups) in a pressure cooker or large vessel till they are soft.
3.Test by pressing it with a spoon on one the beans - it should get mashed easily. Drain the beans. You may want to keep this drained water & use later to adjust the gravy consistency.
4.If using tin packed soaked beans proceed as per directions mentioned on the tin while cooking or boiling these beans.
5.Heat Oil in a pan, once hot add bay leaves & onion. Saute till onions are translucent
6.Add garlic & cook for 2 mins till the raw flavor of garlic disappears.
7.Add red chilli powder,cumin powder, oregano, salt & mix.
8.Now add the cooked beans, mix well. Add the water (used for cooking the beans) to adjust the consistency as desired.
9.Simmer on low to medium flame for 15-20 mins.
10.Our Red Beans curry is ready!! Garnish with coriander or sour cream & serve hot with Rice or any bread of your choice.

Do try this alternative to Rajma & tell me did you liked it?

Happy Cooking!!
supriya

Very happy to link this recipe to event Show me your HITS-Legumes and lentils...a wonderful event hosted by Nalini

and secondly to the amazing event- Cooking with seeds-Red Kidney beans....guest hosted by Raddhima and event by Priya...

Upvaas special danyachi amti...

I don't keep regular fasts; it's impossible for me to spend entire days eating nothing... More importantly,on the fast day.. you have to continuously watch yourself before popping anything in your mouth. That's so difficult. Open the cabinet, see the pack of chips, stuff some in your mouth. There goes your fast down the drain. Last year, I did something very bad. I was fasting for ganesh chaturthi and had spent the entire day on fruits... I met my best friend in the evening and enjoyed a plate of bhel with her:((. I had completely forgotten that I was fasting. Oh God, forgive me! So, it's more from the fear of breaking fasts that I don't do many.

However, there are a couple of fasts that I keep and abide by. There have been a couple of additions to the list since I got married. Last Saturday was Mahashivratri. On this very day we worship shiva-almighty,seek his blessings by visiting his temple...worship him by offering fruits..pray him by standing in long queue in rain but this happens only in India..In US it was not raining being summer, we just visited hindu temple of kentucky and worshipped god..This day also calls for a full-day fast. Now, I consider fasts as an excellent oppurtunity to eat my favorite items such as sabudana khichadi,sabudana vada,ratalyacha khees.On this day, I made sabudana khichadi,kakadichi koshimbir,varyache tandul and my favorite curry - Danyachi Amti. It is my favourite curry since childhood...I used to love danyachi amti prepared by my mom...Yesterday I missed her a lot when I prepared this...I wished I was in India with her and enjoying delicious amti prepared by her with her sweet hands.. I remember my colleagues complimenting its taste and uniqueness whenever I carried it in my lunch box.The curry is a Maharashtrain upvaas special...Here we go with the recipe...

UPVAAS SPECIAL DANYACHI AMTI

Serves: 2

Preparation time: 30 minutes

Ingredients:

1 cup roasted and grounded peanut powder

1 cup water

Salt to taste

1/8 tsp tamarind pulp

3 green chillies chopped fine

1/2 tsp sugar
1/2 cup washed coriander leaves(optional)
few slices of potato or sweet potato
a pinch of hing
1 tsp of jeera
1 tsp ghee

Method:
Combine all the ingredients in a blender or grinder and blend till smooth. Heat a pan on medium flame. Transfer the curry to the pan and boil for 5-6 minutes. Stir frequently.To it add slices of cooked potato or sweet potato.

For the tempering:

Heat another pan and add 1 tsp ghee to it. Next, add 1 tsp cumin seeds and a pinch of asafoetida or hing. When the cumin seeds splutter, add this tempering to the above curry and mix well.

Serve hot with sabudana khichadi or varyache tandul.

Note:Coriander leaves are optional.It gives amazing color to recipe but some people do not eat coriander leaves on fast day so it totally depends on you whether to include it or not.My mother in law prefers it while my mom does not.So as per your family rituals you can use it or not for upvaas.

This is my contribution to WTML guest hosted by kalyani and wonderful event by Gayathri....

Solkadhi....Kokani cuisine

Special occasions call for really special treats, don't they?..Its very very true that Certain occasions and festivals remind us of certain dishes and tastes..Our marriage reminds us of angur malai, my sis engagement reminds us of mango shrikhand and list continues...


SolKadhi-a pink colored appetizer drink made from the kokam fruit and Coconut Milk reminds me of my best friends marriage where I tried it for the first time..and really felt in love with it! Once you try it, Iam sure you’ll be hooked to this unique Indian drink recipe.

I have observed that every marriage that happens in pune is incomplete without this solkadhi...Really puneites are fond and blessed with this!

Day before yesterday my husband was so very happy that he got all the raw material from patel brothers and instructed me to prepare the same...He only haunted for recipe on net and came out with this one...He was so very excited to gulp it sooner that within no time he made maximum preparations and started with the recipe.

And when we tasted end product..amazing... it came out really fabulous...We thought we never attempted making solkadhi at pune and here we just made it easily!..Our joy knew no bounds...literally felt like great achievement...


Believe me it is very simple...and tastiest appetizer we ever tasted!..Looking at the kadhi only will make you refreshing...Indeed it is light, rejuvenating and divine in taste...It is a cooling drink with a light coconut base and a hint of kokum...made from dried outer rind of the kokum fruit, solkadhi is a very popular Konkani drink.Tangy with a hint of sweetness (from the coconut milk), its delicate flavour and what it does to the palate is very tough to describe in words.....this is something you need to drink to really appreciate.... Traditionally, it is served as an appetizer before meals, or as a digestive after a particularly heavy meal- no matter when you choose to have it, one thing is certain - the delicately tangy flavour of solkadhi will leave you craving for more!

This Summer Special SolKadhi is really made with heart and soul..And so, to me, this is absolute "soul" kadhi!!..It is a common dish across konkan belt in Maharashtra so also it is famous as malvani cuisine also!

You can enjoy it with steamed rice.It tastes awesome with moong dal khichadi too...So also it helps in food digestion. People also drink solkadhi after heavy food.

Yesterday when we had Solkadhi after our dinner we were literally in heaven...just fantabulous.

SolKadhi is also referred to Kokam curry... Kokam,also called as Garcinia Indica in scientific term,is dark purple or black in color...which is available readily at any indian store.

Kokam has great properties which is why it is beneficial for health. It is used for treating skin rashes, indigestion. It has cooling properties. In Ayurveda Kokam also controls pitta level in our body...so I suggest you to try this as it is very useful for our body...

Don’t just read this make it! I promise You will love this SolKadhi.I love the color, aroma and texture of Sol Kadhi. There are some more version of SolKadhi you can prepare it with tempering which is referred as saar in marathi or you can enjoy it without tempering...We just love the second version of it!

Now here we go with the recipe!

SOLKADHI

Ingredients:
Kokum - 8-10 petals, soaked in warm water for about 1 hour
Coconut milk - 200 ml,say entire tin that you will get in indian store
If you are going to use homemade coconut milk then you need entire coconut-extract milk from entire coconut.
Garlic - 2 cloves
Green chillies - 2
Salt - to taste (rock saltis mostly prefered)
Cumin seeds - 1 tsp, roasted and pound to a coarse powder
coriander leaves - for garnishing
Ghee-2 tsp(optional)
a generous pinch of hing/asfoetida
cumin seeds-1 tsp

Method:
1.Pound garlic and chillies finely together in mixie,add it to the coconut milk.
2.Strain the juice of the kokum or else you can grind kokum in mixie or blender,pass it through sieve..and then mix it to the coconut milk.
3.Season with rock salt and hing... Chill, garnish with coriander leaves and a pinch of the cumin seed powder and sip.
4.You can also opt for tempering prepared from ghee,hing and cumin seeds and pour it on solkadhi to enjoy it as saar with khichadi or plain rice...

Note for reference : Do check the balance of flavours - sol kadhi is not overwhelmingly sour, it has just that little hint of tanginess; it is not very coconutty either, so do keep that in mind when mixing the two.

This is my entry to cool summer sips, hosted by Jyoti...

Jump' N Jive @ Icypritz, hosted by preeti...

SHOWCASE- Fun in the Sun, a wonderful event started by Divya...

Baked Veggie Nachos....

For some reason, nachos have been my craving for months now...Literally months. And now, with the 4th july coming up...its the best menu that can be easily and very quickly made at home... I have perfect excuse to make a heaping dish of hot, cheesy tortilla chips smothered in piles of baked veggies and sour cream…

I was first introduced to these nachos and tortillas only after coming to USA..and from that time it has been a major contributor to my affinity towards Mexican cuisine... Just so I thought I could share the recipe with you all.. Aren’t I thoughtful?...Yup many indians dont know what nachos exactly are? So for my indian friends...

Nachos are considered more "Tex Mex" than Mexican, being an invention of one Ignacio "Nacho" Anaya, a restaurateur serving American servicemen in the 1940s. At their essence, they are simply a layer of tortilla chips with melted cheddar cheese and jalapeno peppers.

Unfortunately, the sports stadium concessionaires got a hold of the nachos idea and ruined it by using melted, processed Velveeta cheese, instead of real cheddar. So now, many people think that that's what nachos are. How distressing!

Nachos are all about the ingredients - the best tortilla chips, freshly made refried pinto beans, grated cheddar cheese, jalapeno peppers, salsa, guacamole, sour cream and fresh cilantro...

Thus Nachos are a popular food based on nixtamalized corn, that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal.

I hope all my dear Indian friends got bit knowledge about nachos...

The best thing about these nachos is their balance of flavours - cheese and veggies..but believe it or not, they are actually nutritious too. Isnt it a treat!

This Ultimate Vegetarian Nachos version are perfect for hectic weeknight meals, late-night snacks, or Friday nights. Deliciously crispy in the oven, they are also microwaveable for 45-second cooking. Vegetarian Nachos being vegetarian, contain only fresh ingredients, and they'll be ready before you can order a pizza!

So, for real, one of the best parts of these nachos is that, not only do all of the vegetables add a healthy touch but also a ton of flavor, they’re also a fun twist on the typical limey, salsa and beany toppings that you get to see popularly at mexican restaurant.

I promise its going to be Unquestionably delicious... a perfect party food,when loaded up with veggies they also make a great main course for sharing....

On menus at casual restaurants or in parties, I've noticed a twist on nachos: potato chips in place of tortilla chips. Sometimes called "Irish nachos," most versions are fried, but not mine!

There are many ways we can make Nachos. Most simple version is tortilla chip with cheese sauce. But my personal favorite is a fully loaded version with veggies. Vegetable Nachos are quite simple & easy to make & go great as snacks/starters/appetizers.

Do,Try this delicious food variety of vegetarian nachos. Ready in minutes, it's faster can be made very within no time and healthier, too.

There are no real measurements required for this recipe. Moreover you can use any vegetables of your choice.

BAKED VEGGIE NACHOS

a.Before Baking

b.After Baking

Ingredients:

1 Tortilla chips packet (I used Doritos nachos cheese flavor)
1-2 cups of Grated Cheese (I used combination of Mozzarella & mild cheddar pizza blend)
1/4 red capsicum finely chopped (optional I havent used it)
1/4 green capsicum finely chopped
1/4 red onion finely chopped
1 tomato finely chopped
Few jalapenos (optional)
Coriander for garnishing
salt & pepper to taste

Method: 
1.Start your oven on Broiler mode. In a serving dish (make sure its oven/microwave safe), layer the tortilla chips evenly.
2.Sprinkle some grated/shredded mozzarella cheese (as little or more as much as you like). I like more so added maximum.
3.Now add all the veggies evenly followed by coriander & sprinkle some salt & pepper on top.
4.Top it with some jalapenos
5.Followed by some more cheese (mild cheddar).
6.Now keep the Serving dish in the Oven on broiler mode for about 5 mins or till the cheese starts to melt.
7.Once the cheese has melted, switch the oven to Bake mode at 350F & let it bake for 2 mins.
8.If you are using a microwave, micro the dish for about 2 mins or till the cheese melts.

Note for reference: You can also roast your veggies on a pan before adding them to Nachos if you dont have oven.You can also use nonfat Greek yogurt as the final touch instead of sour cream. I’m telling you, if your men don’t see the label, they won’t know the difference...Just try and see!
Make Vegetarian Nachos small or large. To serve it make use of a cookie sheet.
If there are picky eaters in the family, let everyone make their own plates and top them they way they like!

That's it our Vegan Nachos are ready!! Serve them with guacamole & sour cream or simply on their own.

Happy Snacking!!
Supriya

Cottage Cheese in Spinach Gravy.....

We seem to have purchased some kind of magical spinach from the SAMS store. I used it twice to make vegetables like patal bhaji/curry...I tried palak pakoras,made palak parathas.. still it hasn’t got over. It’s as if everytime I keep it in the fridge, it increases in quantity. Now, I am a big palak fan. But, I can’t eat it everyday. Then, there’s the dread that if I neglect it, it will wilt and die. Yesterday, in another futile event to use up the spinach, I made palak paneer. It turned out very good, but the mission remained unaccomplished.

As my entry for Spotlight:Curries/Gravies...hosted by Chandrani and Indrani.. I am sending this curry / vegetable / gravy that’s a beautiful medley to two of my favorite foods. Palak and Paneer join hands to create Palak Paneer....

This recipe has been adapted from sanjeev kapoor khazana..a youtube video...Believe me it tasted perfect as in restaurant...My hubby said "Now no need to order palak paneer in restaurant as you have mastered in it" Thanks for the video....

Here we go with its preparation...This can be also referred as spinach delight, palak bahar etc.

COTTAGE CHEESE IN SPINACH GRAVY

Ingredients:

2/3 tbsp of Oil

1 tsp cumin seeds

20-30 Garlic pods

4/5 green chillies

2 medium onions chopped giving straight cut like one which we chop for bhaji's

1/2 cup curd or dahi and 1/2 cup whipped cream

1 tbsp of coriander powder

1/2 tsp of turmeric powder

salt as per your taste

black salt if available a generous pinch

250 gms of paneer cubed one...

2 big cups of boiled spinach

1 big tbsp of coriander leaves paste

1/2 lemon's juice

Method:

1.Boil palak or else deep leaves in boiling water for 2 mins and immediately rinse palak under cold running water.This method is called refreshing of palak.This helps retaining of green color of palak.

2.Now place this in blender or grinder and make its smooth paste.

3.Also make paste of coriander leaves and keep aside.

4.Now heat oil in pan,add cumin seeds,allow it to turn bit brown then add finely chopped garlic pieces.Dont make paste of garlic.

5.Add finely chopped green chilles and saute it for few seconds.

6.Now add chopped onion strings and fry till it becomes translucent meaning lose their original structure and become crunchy fussy and golden brown.

7.Add 1/2 cup curd and mix it nicely.

8.Now start adding spices to it...say coriander powder,turmeric powder and salt as per your requirement.

Black salt enhances taste so try adding it.Allow it to simmer on low flame

9.Meanwhile cut paneer in to desired cubes.

10.Add spinach puree followed by coriander leaves paste.

11.Mix it thoroughly and add paneer cubes to it.

12.On top of it add lemon juice which helps in digestion a lot.

13.Garnish with whipped cream and grated paneer .

Your palak paneer is ready to serve with either naan.fulka, plain paratha, Malaysian paratha or kulcha

Note:Serve hot.Addition of coriander paste makes this recipe different from other one!

Add chopped garlic pods which enhances taste..add it in greater quantity it tastes awesome,,,dont grind it in mixie...addition of black salt makes it unique...so also try adding lemon juice at the end in all green leafy veggies including salad...it not only tastes better but aids in digestion...some believe that addition of acid to greens makes it unacceptable for consumption but believe me it is not so!

Dry Gobhi Manchurian............

When you stay away from home, friends become family. In fact, they become everything - neighbours, guides, mentors, relatives, and critics. You try to search for familiar relations in their faces, and someone looks like your sister, brother, or aunt. We have been in the US for more than 6 months now. Having never been away from home, it was tough for me to adjust at first. But then I started surviving with the help of so many friends staying nearby....

The apartment complex where we stay is home to many Indians as there are many Indians staying in our complex. These people work in the same organization, We all have become pretty close-knit families now. We spend some weekends playing UNO, going for badminton,watching swimming.attending events organized by our apt,smoothie parties or visiting each other. One such tradition that we have here is inviting people for dinner either to know them better, or cook something special for close friends, or treat farewell when they are going back to India.

Our dear friend V had invited us for dinner sometime back as she was going back to india and for her  marriage. She took loads of efforts and almost spent the entire day cooking. Amongst the plethora of dishes she had cooked, Gobi manchurian was one among them-her signature dish.Luckily, we liked this vegetable at the dinner party. So I whisked the recipe from her and made it at home.So also both of us are fan of chinese and I was eagerly waiting for the good recipe and finally we successfully made it!In India this ever popular dish is served at glamorous restaurants as well as by the street side vendors and is consumed with vigor and excitement among all classes of people but one which I made it... too resembled the one at restaurant...My husband praised me a lot !

Gobhi Manchurian also referred as Cauliflower Manchurian is a popular Indo-Chinese appetizer..Basically a Chinese dish but with dash of Indian spices, it has become more of a Indo-fusion creation...This one is tantalizing starter in which cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce... It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal in a party. Try this absolutely delicious recipe...

Cauliflower florets are dipped in corn flour and maida (all purpose flour) batter and deep fried. It is then sauted in a spicy, sweet and tangy sauce. This is a dry version and served as appetizer.This popular street fare can be made with gravy also.  I have always wanted to try this dish but was looking for a perfect recipe. I got one from V and here I am sharing with you all...

So Here we Go!

GOBHI MANCHURIAN

Ingredients:

2 cups cauliflower, cut into florets

Oil to deep fry

Step 1: For the batter:

5 tbsp maida /All purpose flour/ plain flour

3 tbsp cornflour

1/2 tsp red chilli powder (optional, depending on heat level preferred)

1/4 tsp pepper powder

1 garlic clove, minced finely

A pinch of salt

About 1/4 cup water

Step 2: For the sauce:

1 small onion, chopped fine

1/4 cup capsicum, chopped fine

4 cloves garlic, minced

2 green chillies, slit midways (use to taste)

2 tbsp tomato ketchup

1 tsp green chilli sauce (optional but recommended)

2 tsp soy sauce

2 tsp vinegar

2 tsp cornflour mixed with 4 tbsp water

Salt, check before adding

Procedure:

1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.

2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.

3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.

4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.

5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.

6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.

Its done!Hmm...Yummy...Enjoy! I bet you will surely fall in love with this one! Trust me and try it!

Note: This recipe is for the dry version of gobi manchurian that's usually served as an appetizer or side-dish. You can add more water-cornflour mixture and make the sauce looser to serve with fried rice.

Leftover Rice Fritters........

There are times when hubby calls from office and tells me he’s very very hungry. At such times, I make the normal mediocre snacks such as pohe, upma, etc. This week I was bored of eating the same old stuff. I was longing to try something new. That’s when I thought of this fantastic recipe mostly prepared by my mom....

Rice is a very staple diet for people in any region, be it Asia, USA or Europe. The beauty of these grains is that they can be cooked and savoured in various forms. Eat it alone, or combine with other ingredients to make a delicious meal! Easy to cook, easy to eat, and equally easy to use the leftover rice to make something unique the next day! I wonder what we'd ever do if it were not for RICE!! Its the perfect saviour when you are in a hurry and need to cook something really fast....and above my very very favourite one! I just cant live without rice!I remember everytime me and my sis would often ask our mom to cook more rice so that leftover can be used to make these tasty fritters...

My mom was expert making leftover wonders...she used to prepare thalipeeth-famous maharashtrian dish which I miss in USA using leftover curry,any sabzi,dal or amti,Then next day she would make fodanichi poli or chapatis spicy fritters if chapati is leftover also fodanicha bhaat with leftover rice or bhatache sandge...and lot more variety of tikkis from leftover veggies and list goes on...This event motivated me to try this dish which is very tasty and filling...Here you can increase or decrease the veggies you love so also spice content can be modified or adjusted according to your taste.

LEFTOVER RICE FRITTERS 

Here is what I used for making fritters:
1 cup Cooked rice
2 Spring onions
few pieces of capsicum finely chopped
1/2 potato grated
few pieces of cabbage finely chopped
3-4 tbsp of chickpea flour (besan) or as required
1 tsp of ajwain (carom) seeds
1/2 cup thick yogurt
1/2 tsp baking soda
1/2 tsp grated ginger
salt as per taste
1 tsp turmeric powder
2 tsp red chilly powder or green chilles
Oil for frying

How I made it:
1.Mix the cooked rice and the yogurt and keep aside.
2.Add chopped veggies, spices and the baking soda to the rice mixture and mix well.
3.Slowly add the besan, as required and mix to break the lumps and form a nice thick blend that can be held between your fingers without any of it dripping below. It should not drip, yet it should not be hard enough to be rolled into balls.
4.Now heat the oil in a wok or pan. Drop a small amount of the mix into the oil. If it comes up instantaneously, your oil has reached the perfect required temperature.
5.Lower the flame a bit and gently drop small balls of the rice mixture into the wok with your hand. Be careful as to not lower your hands very close to the oil. The oil might splutter a little, so stay far from the stove. Now let these fritters be cooked till they are golden brown on all sides. Turn them over using a long-handled ladle.
6.Remove from oil and place on a tissue paper to soak excess oil. There, your delicious fritters are ready!!

They can be excellent appetizers for your party. Serve them with the Green Cilantro Chutney, ketchup or any of your favourite dipping sauce!!

Hubby came home when my photo session was in progress....Everyday after cuming home he peeps in kitchen and look for new experiment..Today toh he was badly hungry ..so he looked for food in kitchen and whispered arey bapre what am I going to get to eat today.?..To the surprise, when he tasted the bhajji  he loved them....

I asked him to guess of what they were made of. But he was unable to guess!
We just love these spicy and tasty bhajiyas, and hope you enjoy them too!

These bhajjis come over to you Monica at Smarter Fritter and Helen's Breakfast club...Amazing Idea Dear...Loved It a lot! very creative one!

Paneer Makhanwala.....

Of all the letters in A-Z, “P” happens to be my one of the favorite letter. The reason–is that it is such a versatile letter that I thought of many, many dishes starting with P which are loved and liked by me and my hubby both! Pani-puri, pav-bhaji, Pizza, Pasta, Paneer, Papad, Pakoda, Paratha, Pulao, Pohe, Palak, Puran-poli, Peas, Paan and the list goes on...

Among all... Paneer is just unavoidable! We both love this paneer Makhanwala so very much that we can eat this almost every day, but last saturday, our cravings were at a peak-time high as there was light rain outside. Everyone knows I just love Paneer Recipes, and that time I decided to make our all time favourite... eternal one Paneer Makhanwala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander! 

So also there are variety of Health benefits of Paneer as follows:

1.Paneer is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis. Cheese provides 25% of the calcium in the food supply.

2.Paneer in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome.

3.Paneer is a good source of protein and it reduces cancer risk.

4.Paneer can prevent stomach disorders and even help with your bones as you get older, especially in women.

5.It also helps in lower, back and joint pain.

So you can enjoy it anytime...

First we will start with ...How to make paneer?

Paneer is quite easy to make at home. Bring 2 litres of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice or curd and stir well. Put aside. After the milk has curdled, wrap it in a clean muslin cloth or cotton cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes. 200 g of your paneer is ready.

Now do I have your attention??! Paneer Makhanwala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try it for yourself and see!

Believe me, paneer is such a versatile ingredient in Indian cooking, you could make an entire meal using just this, right from appetizers to main course to dessert!

Again Paneer Makhanwala is popular punjabi gravy based dish made from butter and fresh cream..so taking an oppurtunity to affiliate this to Spotlight:"Curries/Gravies" hosted by Chandrani. and event by indrani...

Great efforts and good idea..Loved it!

I have made bit changes to this recipe...traditionally onions and peas are not used but I have used along with dahi and cashews...Taste this recipe...Iam sure all paneer lovers will go mad!

I would be the happiest person in this world if they will paneer as the next secret ingredient for Iron Chef!:) Till then, try this mouth-watering recipe (adapted from harpal singh's youtube) at home and enjoy its taste as it lingers on your tongue and your senses!

PANEER MAKHANWALA

First we will have a look at ingredients for onion-cashew paste:

1 tsp oil
1 tsp butter
2 medium onions finely chopped
8 cashewnuts
water if required
1 tbsp of curd

Then ingredients for Gravy:
1 tbsp of oil
1 tbsp of butter
250 gms of cubed paneer
2 tsp of ginger garlic paste
1/2 cup cooked or boiled peas
1/2 tsp of green chilly paste
1 cup of tomato puree
1/2 cup of above prepared onion-cashew paste
1 tsp of red chilly powder
1/2 tsp of turmeric powder
1 tsp of garam masala( homemade or of kepra)
salt as per your taste
1 tsp of kasoori methi
1 tbsp of honey
1 cup fresh heavy whipped cream.

For Garnishing:
Chopped coriander leaves
Fresh cream
Crumbled paneer

Procedure:
To make onion-cashew paste:
1.Heat Oil +butter in pan.
2.Add chopped onions and fry it till golden brown.
3.Now add cashews and saute for 2 mins.
4.Allow the mixture to cool and then add curd to it.
5.Now blend it in mixer or grinder and make its smooth paste.
6.Add water if required and Keep it aside.It is used later on in gravy.

To make asli Gravy...yummy and magical paneer makhanwala!
1.Again heat oil+butter in pan.
2.Add ginger garlic paste+green chilly paste and saute it for few mins.
3.Now add tomato puree.Cook till oil starts releasing from gravy.
4.Now add above made onion-cashew paste and cook for 2-3 mins.
5.Then add red chilly powder,turmeric,garam masala,salt and honey.
6.Crush kasoori methi a bit by using belan or simply pressing by your palms and mix it well in the gravy.
7.Now its time to add fresh cream and simmer it on medium flame for 2 mins.
8.Now add paneer cubes followed by boiled green peas.
9.Cover and cook till paneer is soaked nicely in gravy and becomes soft on low flame for 8-10 mins.
10.Transfer it to serving dish.
11.Garnish it with fresh coriander leaves,crumbled paneer and drizzle fresh cream on it.
12.Serve hot with indian breads like roti,naan,plain paratha or kulcha...and enjoy!

Note:
1.To make paneer soft before adding allow it to soak in warm water for few mins.
2.If using homemade paneer no worries....It is soft one only...
3.You can increase or decrease the spice level as per your likes and dislikes...but using these all ingredients in mentioned quantities only, your gravy is going to be nice...Trust me you will surely desire to make it "n" number of times..
4.You can also make use of sour cream or milk powder that you will get in market...

Hope you will surely try this mouthwatering recipe....Enjoy it to full extent as we did on rainy day!

Microwave Khandvi-a popular gujarati snack

Since the time I have started blogging, I have pestered my mom for several recipes at odd times. I either call her or catch her online on Yahoo messenger every alternate days, and almost every week there's a recipe request either for a blog event or for increasing my blog posts.

seeing this MEC ..hosted by enthusiastic Priya and  fabulous event by srivalli......I rattled my brain a lot for microwave recipe but was not successful...

suddenly yesterday I remembered about this khandvi - one of my favourite snack item which she used to prepare entirely using microwave..Maharashtrian people call it suralichi wadi.....so called her and asked for the recipe...

Our conversation went like this:
Me: Mom, tell me the recipe for khandvi.
Mom:Do u have besan at home then do with it...
Me: How much Besan?
Mom: Approximately.
Me: What does approximately mean? Tell me, how much should I take to serve 2 people?
Mom: About 1/2 cup.
Me: ok..Then?
Mom: Take little bit of corn flour...and to it add salt.
Me: Hmmm..ok..(Frantically, noting all her instructions in a Word doc or Notepad, ignoring all the spelling mistakes).
Mom: Now take 1 cup of buttermilk and add it to prepared besan mixture.Also add turmeric, Red chilli powder,hing etc.(She's dictating all this at a super fast speed.)
Me: Go slow, go slow. And repeat the last sentence. How much red chilli and turmeric?
Mom: Andaje.. (meaning approximately)
Me: Aai, I told you "approximately" won't work. I don't want to mess up the dish. Plus, I want to post the recipe on my blog. I can't tell my readers to use approximate spices..They will stop visiting my blog.
Mom: (after much pondering)..Ok..Around 1/4 spoon red chilli, 1 tsp of turmeric.
Me: Fine. Tell me the rest of the recipe.
And so, mom dictates the rest with some halts and questions from me.

Khandvi..one of the gems of gujarati cuisine, can be enjoyed as light snack item! It is very popular one especially among kids!.

Who does not like to eat this popular gujarati  farsaan; it is a regular feature at most banquets or any gujarati function.

Can also be served as a snack at teatime.You can eat it as it is or can stuff it with a mixture of your choice.
Spreading the khandvi batter thinly when hot is an art which can be learnt with practice.

Nobody can hide their love for this delicious savoury made of gram flour and curds, tempered with mustard seeds. At the same time, none can deny that it is a difficult item to prepare! We just need be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well....
The art of making this farsaan lies in spreading the mixture thinly while it is still hot. Once the dough starts cooling, it becomes tough to spread the mixture and the sheets will be thicker.Fast and easy to cook, this is a tasty and healthy snack.In order to avoid all these complications ...This gujarati delicacy can now be made in just five minutes in the microwave! these freshly tempered in fact, it is even easier to make because you do not have to constantly stir the curds and besan mixture like you would have to on a gas-top. Just ensure that there are no lumps in the batter or else the khandvis will not be uniform in size and the texture will also go for a toss..

Thus it is a delicious starter made with mixture of besan flour and curds,tempered with sesame seeds and mustard seeds....When the hunger pangs strike, be ready with this innovative and healthy snack!Which one is my favourite!

MICROWAVE KHANDVI-A POPULAR GUJRATI SNACK

Preparation Time: 10 mins
Cooking Time: 6 mins
Makes 2 servings

Ingredients
1 cup besan (bengal gram flour)
2 cups curds (dahi)
2 tsp corn flour
1 tsp ginger-green chilli paste(optional)
1/4 tsp turmeric powder (haldi)
a pinch asafoetida (hing)
red chilli powder to taste
salt to taste
2 tbsp oil
1 tsp mustard seeds ( rai / sarson) (rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For Garnishing
3 tbsp grated coconut
2 tbsp chopped coriander (dhania)
shev

Method:

Combine all the ingredients together in a microwave safe bowl and microwave on high for 3 minutes.
Now stir mixture well so that no lumps are formed
Microwave on high for about 1 more minute.

Spread the mixture on a smooth kitchen platform or surface or back side of dish.Allow to cool for 2 to 3 minutes.
Cut the khandvi lengthwise at a distance of 37 mm. (1½”) in width to make equal sized strips.
Combine the oil, mustard seeds and asafoetida in a microwave safe bowl and microwave on high for 2 minutes.
Pour the tempering on top of the khandvi.
Also add coriander leaves,grated coconut and shev on top of it.
Carefully roll out each strip from one end to another end to form cylindrical rolls. Keep aside.
Serve immediately when it is hot!

Veggie Puffs...

Don't you think that our demands and cravings change with age? When we were kids, we would ask for toys and dolls. As we grow up, they change to books and CD's. Later, they become more pocket money, requests to go out on overnight picnics, walkmans, the list goes on and on. If you grow up to be fond of cooking, take up blogging, and land in the US, you will definitely crave for food items that you don't find here. I tried finding these veg puffs in all nearby Indian shops to no avail.

Of all the things that I missed and craved for after coming to the US, Bakery made Pattices topped the list...

Whenever I think about these veg puffs, I turn nostalgic and think of the days we were in pune...every saturday my husband used to get these hot pattice from the famous hindustan bakery near our home and we would be waiting for it to enjoy it for breakfast..They were never ever prepared at home..But now that we got the puff pastry sheets over here it is an easy process to prepare these wonderful puffs filled with our favorite veggies easily at home..They serve as a perfect evening snack and we enjoy it many times for potlucks,get togethers and so on...They serve as a perfect appetizer in any party..These easy,transportable recipe  is perfect for neighborhood gatherings, family picnics, and outdoor barbecues.It is summer favorites as you can enjoy it as warm-weather eatable...Hence sending this to one of the fabulous event ...Lets cook for Barbecues and Picnics. Good Event dear...Really appreciated!

Also kids enjoy it lot! Iam also fond of it since childhood: zippy,tasty and comforting. Use a good quality pastry sheets, and nobody will even know it's in there, but along with all the veggies, it'll tip this old standby towards wholesomeness.This wholesome, summery dish balances everything perfectly -- and it makes the perfect take-along and most classic for picnics,barbecues.Its flavourful taste enhances pure potluck nostalgia.

Vegetable Puffs are a wonderful snack option for the days that you want something substantial and you can’t wait very long for it to be made!! These College-Canteen favorites are wonderful and they will take you back to those nostalgic ‘college days’. Relieve the memories, at least the good parts with this easy recipe!

When I brought for the first time these packet of puff pastry sheets...initially I was not getting only how about to start with?...

The first thing I did was to look online for help on how to start using it. The packet had no instructions except to say "thaw for 30 mins to an hour before use". That was well and good but how exactly do I use this?

I searched online for different things - how to use puff pastry sheets? how to roll out puff pastry? how to divide puff pastry and all synonyms of words in here. I checked some blogs that I remembered had used these but they seemed to know how to since they had lovely pics of puffs - their final products!

I even checked Youtube but nothing useful came up. Then I just guessed my way through it and turned up with pretty awesome vegetable puffs and hence deceided to share with you all...I was really amazed with end product!

Iam happy to submit this recipe and would like to dedicate it to my husband.I never thought that I would make puffs at home and will dedicate it to my husband and share with you all. I am really happy. That’s amazing!!! Here you go....

How to Thaw and Use Puff Pastry Sheets:

1. Take out the packet about 1 hour before you want to use it. so that it becomes soft
2. Place it on a tray and open the rolled sheets you will find rectangular sheets.Cut or separate each rectangle
3. Cut long rectangles each in halves for puffs or other shapes depending on your use.

When you make vegetable puffs, the filling is very flexible too. You can pretty much make and add anything. Here's what I did.

VEGGIE PUFFS

Before Baking

After Baking

Ingredients:
2 boiled and mashed potatoes.
1 cup boiled peas.
1 medium sized onion finely chopped.
1 tbsp of italian seasoning mix.(I used this but you can go with any kind of masala of your choice...simple garam masala made at home or pav bhaji masala or kitchen king etc)
1 tsp of salt
1 tsp oil
1 tsp of ajwain seeds or carom seeds or lovage seeds.

Method:
1.Heat Oil in a pan
2,To it add carom seeds.
3.Add finely chopped onion.Fry till golden brown.
4.Now add peas and salt.
5.Add italian seasoning.
6 Lastly add mashed potatoes.
7.Mix it thoroughly and allow it to cool.

To Assemble Puffs Before Baking:
1.Take a rectangular strip of rolled out puff pasty sheet and spoon in some filling on one end, leaving enough space on all sides to 'seal' the puff...Fill your puff with maximum amount of vegetable.No need to fear it wont come out for sure...maximum amount of veggies tastes super good! so I have practice to add it more always..
2 Bring in the other end and seal off the sides. The puff pastry is usually sticky so you wouldn't need anything else to seal it up.or else you can use little bit of water to seal the edges.

Baking:
Bake in a preheated oven at 350 degrees for 25-30 mins until the top is golden brown.

Tips:
1. Use any vegetable  or any combination of your choice and spice for the Puffs preparation.
2. It is very important to allow them to cool for 5 minutes after baking– this will make the puffs nice and flaky AND it won’t burn your mouth.
3 You can add finely chopped green chilies and cilantro also.
4. Use up left-overs subzis this makes your dish innovative!
5.Enjoy it with tomato ketch up or any sauce or tamarind sweet and sour chutney or pundina coriander chutney etc

Grilled Noodle Sandwich..

Grilled noodle sandwich offers the winning combination of noodle and cheese on bread slices. Toast the noodles and cheese filing sandwiches and relish crispy hot with ketchup or chutney as breakfast or packed lunch.Best as kids delight...anyways kids are fond of maggi and they love sandwiches also...so this one forms great combination and can be made specially for kids tiffin. so also easy to prepare within no time and can be enjoyed anywhere and anytime....also you can include maximum number of veggies while preparing maggi so as to make it nutritive...

This dish is easy, transportable hence is perfect for neighborhood gatherings, family picnics, and outdoor barbecues. Also can be included as summer favorites and best as brunch not only for kids but also for adults.
It tastes yummy and do try it!


Here we go...

GRILLED NOODLE SANDWICH

sandwich before grilling

sandwich after grilling

Ingredients:
8 slices of bread
1 packet of maggi noodles (masala flavour)
4 slices of cheese
Bottle of tomato ketchup
butter as per your choice
Bottle of Mayonnaise hot and spicy one


Method
1.Boil water in pan and add the noodles.Here you can add any vegetables while cooking Maggi as per your choice.when almost cooked add the masala and cook for a few minutes.
I did only with maggi and it tasted simply awesome!
2.Take a slice of bread.Apply butter to it and add tomato ketchup on it.
3.place a small amount of this noodle mixture that is  Maggie with masala on it.
4.Now take another slice.Apply mayonnaise on it and place cheese slice on it.
5.Place cheese slice bread on top of Maggi one and then finally..
6.Grill the sandwich in sandwich maker or bake it in oven till cheese melts...also you can fry it on pan or tawa.

Serve hot and let your heart sink into a mouthwatering and filling noodle cheese snack.

Be generous with spreading of maggi and ketchup both as combination gives an excellent taste to the sandwich.

Sending this article to the event-sandwich recipes.Too good event.I loved the theme as I cannot live without sandwiches.Thanks for the amazing event!