Wednesday, August 14, 2013

Aalu Papad Roll


Papad roll  is a spicy delicious treat for those who enjoy the hot green chilies and spices .  It is perfect with hot cup of tea on rainy days.  They are so many different ways to prepare these spicy papad roll .Today I am using potatoes  and paneer  for stuffing , all time favorites and easy to make. If you do not want to stuff the potatoes , paneer   then use mixed cruised vegetables ,  .Serve hot with tamarind chutney and  green chilli chutney  or tomato chutney , or tomato sauces .





Ingredients :-
6  Papad(Any brand or home made)
1 cup paneer (cruised)
4 medium size boiled potatoes
1 tsp Fennel seeds
1 tsp chopped green chilli
1/2 tsp chopped ginger
1/2 tsp chopped garlic (or paste)
1/2 tsp red chilli (Optional)
1/2 tsp garam masala
1/2 tsp coriander powder
pinch of turmeric
1/2 tsp Dry mango powder  OR 1 tsp lemon juice
3 cup oil
salt to taste
1 tbsp chopped green coriander leaves

Method :-




   Take a heated pan put 1 tbsp oil and add fennel seeds when the seeds crackle add green chilli ,ginger , garlic cook for 1-2 min.






 Now add meshed potatoes mix it , cook for 2-3 min at medium flame . now add  salt, garam masala ,coriander powder, red chilli, dry mango powder.
mix it and cook it again for 4-5 min.






Now add chopped green coriander leaves. Stuffing is ready.








Take a big bowl put 2 cup water .  Take a papad dip into water for 1 sec .(I am using Masala papad )






Remove from the water .Keep it on Plate .







Now put the Paneer (cruised) on papad







 Now put aalu masala (stuffing) on it .







Now fold it from two sides .






Now roll it very carefully  from one side.







You need seal it properly.Otherwise it will be open when it will fry.






Now all rolls are ready for deep  fry .






Now its time for deep fry.Take a pan and heat oil  at medium flame for deep frying.
Carefully slide 2-3 pieces  in oil.





Turn them over .







Papad roll is ready to eat !!!!!.. Serve with sauce ..... enjoy it :)










Monday, July 29, 2013

Stuffed Veg Mughlai Shami Kabab



Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi,Hyderabad). The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. So here is the recipe of Shami kabab , i am using paneer stuffing with mint . Shami kebabs are an extremely popular snack throughout Iran and in India, particularly the state of Uttar Pradesh (Awadh).Mughlai cuisine has very rich and royal flavored.  We can serve it with green  chutney or  Sauces as a starter and breakfast .
So Enjoy it  ..........  :)

Ingredients For Dough :-

1 cup chana dal (gram dal )
1/2 cup Rajma (kidney beans)
2 tbsp gram flour (Besan)              
1/2 cup chopped onion (Pyaz)
1 tsp Ginger paste (Adrak)
1 tsp Garlic paste (Lahsun)
1 tsp chopped green chilli (Hari mirch)
1/2 tsp cumin seeds
1/2 tsp Garam masala
1/2 tsp turmeric power (Haldi)
1/2 tsp Dry Pomegranate powder (Anardana powder)
1/2 tsp Red chilli powder (Lal mirch )
1 tsp Lemon juice (Nimbu Ras)  OR  1 tsp Dry mango powder
1 Taj patta (Bey  leaves )
2 badi ilaichi (brown cardamom )
2 tbsp chopped Mint leaves (Paudhina)
Salt to taste (Namak)
Pinch of asofatida (Hing)
1 cup Oil (for cooking )
Ingredients For Stuffing  :-
1/2 cup paneer
2 tbsp fresh  Anar dana seeds (Pomegranate Seeds)
salt
pinch of red chilli powder
pinch of Anardana powder
1 tsp chopped green mint leaves
2 green ilaichi powder (Green cardamom)
4-5 drop lemon juice
1-2 chopped green chilli
1/2 tsp ginger garlic paste

Method  :-



Soak chana dal and rajma over night . Drain it







Now boil it in Pressure cooker for 10-15 min (till they soft) Now drain it (Remove extra water )






Take a heated pan and put the 2 tbsp oil . Now add cumin seeds , bay leave,brown cardamom and asofatida , when the seeds crackle add onion and green chilli cook for 3-4 min at medium flame.





Now add turmeric powder , red chilli powder, dry mango powder (Or lemon juice) garam masala, anar powder , Ginger garlic paste , salt. cook it for 1 min at low falme.






Now add Besan  Mix it very well and cook for 3-4 min at medium flame .







Now add Boiled rajma and chana chal mix it very well and mesh it . Cook for 3-4 min at medium flame .






Note :- You can add 1 meshed Banana Or Cruised Nutrila (Take a bowl and put 1 cup of water and add cruised Nutrila , keep a side for 10 min , Now drain all water , Now add it in this heated mixture and cook it )



Now add chopped mint leaves  and keep a side for cooling .






After 5-6 min ,  mesh it with hand (You can use water) and make a soft dough .




Divide this mixture into equal portions and roll into rounds. These should have no cracks on the surface, if you are not getting proper then mesh it again with water (few drops) OR
We can apply some Bread crumbs on top .



Take a bowl and add paneer , salt , pinch of garam masala , pinch of red chilli , 1/2 tsp green chilli ,Green cardamom powder. chopped mint leaves .and mix it . keep a side .





Now add fresh pomegranate seeds and mix it . Stuffing is ready to fill .






Now take a ball and roll it with hand put the Stuffing (1tbsp) at  the center  and close it from all sides. and make ball (you can give any shape as you want)





So Kababs are ready to cook .




Take a heated pan put some oil and put the 2-3 kabab at  low flame . Turn it  and cook it again another sides for 3-4 min





Put the Kababs  on kitchen towel to drain excess oil.







Now serve it with sauces or green chutney .. Spicy Stuffed Shami kabab is ready to eat !!!!!!!!!!!!!!!!!!!!!





Tuesday, July 9, 2013

Stuffed Fara (Ulta)


This is very traditional recipe in East UP and  Bihar in India .We can serve it  as breakfast and snacks with tea or coffee  in morning or evening. I  learnt this recipe from my Sushma Mami .Thanks so much Mami for sharing this special recipe with me .It tastes very original or natural  as in this recipe, we do not add any kind of garam masala . It is very healthy, high fiber  and oil free. Some people known it as Ulta .We can say it's like Indian Momos . So here's the recipe . Enjoy It .................  :)









Ingredients :-
 1 cup wheat flour (gehu aata )
 1 cup Chana dal (Gram dal )
 2-3 chopped green chilli  (hari mirch)
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (Lehsun)
1 whole red chilli (Kadi lal mirch)
3-4 black pepper (Kali mirch)
1 tsp cumin seeds
1 tsp lemon juice or dry mango powder
1 tbsp chopped green coriander leaves (hara dhaniya)
pinch of asofatida  (Hing)
salt to taste
2-3 tbsp oil
Method :-


Take a big bowl and mix aata,  pich of salt
Make dough from Atta using  water.The dough should be soft and fully kneaded. Keep aside for 10 min and cover it .divide into 6 part equally.





Soak chana dal  over night .Now drain it . Now add  whole red chilli , cumin seeds , black pepper .







Make coarse paste(dardara paste)  with mixer.






Now add green coriander leaves, ginger,garlic,salt ,lemon juice, asofatida (hing)






 mix it . so stuffing is ready for filling now







Now take one part of dough , roll it like puri with roller .








Now  put 2 tbsp filling on it as shown as pic.








.
Fold the other half over and the edges together to seal. make it like Gujjiya in shape .
Make it all .





Now take a big pan and  add water and boil it . Take enough water so they should be fully merged in water.





Now put all pieces into and boil it at medium flame . Wait for 10-12 min.
Now check by inserting tooth pic  in the pieces  and make sure tooth pic  come out clean .


Now drain all the pieces out of water .






Now take one piece and cut it into 2 pieces at center.  Your  steamed  stuffed Farha is ready . server it with green chutney or sauce like momoes.
I don't like boiled so i  am going to fry it not deep frying  .




Take a heated pan and put some oil , now put 3-4 pieces in it and cook it for 2-3 min  at low flame .








Now turn it and cook for 3-4 min more at low flame .Don't do over cook .






 Serve it with chutney or sauce .
Fried stuffed Farah is ready to eat !!!!!!!!!!!!!












Thursday, July 4, 2013

Pav Bhaji


Pav bhaji is a Maharashtrian fast food spicy dish that originated in Mumbai cuisine. It is native to Mumbai and has now become popular in most metropolitan areas in India, especially in those of central and western Indian states.Such is the popularity of this dish, that it is common to find it on the menu of most Indian restaurants serving fast food in Asia. It can be eaten as a snack or as a meal in itself. It is often eaten as an evening snack between lunch and dinner, particularly in western India. In this part, Pav bhaji is available on hand carts and at kiosks. It is also available in hotels and eateries serving fast food. In recent years, Pav bhaji is also consumed as a light evening meal, and is also a party favorite.  I am Using ready made Pav bhaji  Masala . Next time i will post Home made pav Bhaji masala . so here is the recipe ......






Ingredients :-
3 medium size boil potatoes (aalu ubla )
1 cup chopped cauliflower (phoolGobhi)
1 cup peas, fresh or frozen(Mattar)
1 capsicum/green bell pepper (Shimla mirch)
1/2 cup chopped french beans (optional)
1 cup chopped carrot(Gajar)
1 cup  finely chopped onion  (Pyaj)
2 cup finely chopped tomatoes (tamator)
2  tsp chopped ginger-garlic (adrak lahsun )
 2-3 chopped green chilies(hari mirch)
 3  tbsp pav bhaji masala
1 tsp red  chilly powder(lal mirch)
1 tsp turmeric powder (Haldi)
1 tsp cumin seeds (jeera)
 1 tsp Lemon juice (nimbu)
Butter as much you want (makkhan)
salt (namak)
10 pav

method:


Boil all the vegetables (capsicum,gobhi,gajar,beans ) . you can add potatoes (pilled &chopped). I am not add potatoes here . Drain all water and keep a side.





Now just mashed (grated)  all boiled potatoes . keep a side






Now take a heated pan or heavy bottom kadai, add butter.
When the butter melts, add cumin seeds When they crackle  add ginger garlic .





 Now  add green chilli ,chopped onions.
Fry the onions till they become slightly brown . at medium flame.




Now add the red chilly powder, turmeric powder and pav bhaji masala. salt , Mix the dry masalas well. cook for 2 sec. at low flame .

Now Add chopped  tomatoes







 And fry them till they become soft and mushy.






Add the all boiled vegetables. cook for 5 min. now Mash the vegetables
Just lightly mash. Don't make a puree.
Combine the mashed vegetables well with the masala.



Add some 2 cups water and mattar (Boiled). Keep on stirring and let the vegetable simmer for 7-8 minutes.
If the vegetable becomes too dry and then add some more water.






You can add more butter and lemon juice , if you like it. In fact, with more butter,cook for 5 min more at low flame.





Now add chopped green coriander leaves . garnish with coriander leaves and butter ,bhaji is  ready !!!!!







For Pav 
Slice the pavs .On a flat pan, heat some butter.When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.If you want to make the pav crisp, fry for a few more minutes. Serve the pavs hot with the bhaji.


Serve with chopped onions and chopped lime.
While serving, add butter to the bhaji and serve with buttered pavs.




Spicy Pav Bhaji is ready to eat !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  ...........  Enjoy it.  :)