Kuttu ki puri Recipe ( Navratri Special )

Kuttu ki puri Recipe ( Navratri Special )

On Navratri days everyone looks so fresh and full of positive energy and that is the time when people cook some delicious food which one usually get at this point of time only. So lets cook Kuttu ki Puri.

So lets cook it then……                                      Average serves - 2 people


Ingredients / stuff we need to prepare Kuttu ki puri:


• Kuttu ka atta (Buckwheat flour) – ½ cup
• Potato – 1 small or ⅓ cup boiled, peeled and mashed
• Rock salt (sendha namak) – to taste
• Black pepper powder – ¼ teaspoon or to taste
• Water – 2 tablespoons
• Oil- for deep frying the pooris

Process

1) Take 2 small potato, boil them.
2) Let it cool down peel the potato. Mash it well. Make sure there are no chunks of potato in it. It should be smooth and mashed properly.
3) Take kuttu ka atta in a bowl. Add salt and pepper. Mix well.
4) Add mashed potato and mix well.
5) Now knead into a tight dough using warm water. Cover it and let it rest for 15 minutes.
6) After that divide the dough into 7 equal portions. make smooth ball and make a small size roti
7) Now heat the oil in a pan on medium-high heat for deep frying. While oil is heating, roll few more puris and keep them on the plate.
8) Now check the oil, it should be hot. If you drop a small piece of dough into the hot oil, it will come on top immediately, meaning oil is hot. Slide one rolled puri carefully. slightly press in circular motion using spatula, so it will puff up.
Once puffed and lightly browned, flip it and cook another side.
9) Then remove it to a paper towel lined plate using slotted spatula.
Serve kuttu ki puri hot or warm.

Namak pare Recipe

Namak pare Recipe

Namakpare is a hit in-between all the age group everyone loves them, they are like the best snack for all the Indian households, easy to make and delicious to eat.

So lets cook it then……                                       Average serves -10 to 12 people


Ingredients / stuff we need to prepare Namakpare:

•    maida (flour) 1 cup
•    water as required

•    2 spoon beaten curd
•    3 spoon ghee
•    1tsp Ajwain
•     Salt to taste
•    Oil for deep frying

Process


1.    Take flour add salt and ajwain. mix the curd with the rest of the flours and then add the ghee along with water and start to knead the dough.
2.    The dough should not be soft, but firm.
3.    Take medium sized balls from the dough and roll them on dusted flour.
4.    With a help of knife make criss cross patterns on the rolled dough.
5.    Deep fry them in hot oil till crisp and golden browned. Let them cool and enjoy.

Punjabi Dal Makhani

Punjabi Dal Makhani

Yummlicous is the word which comes when anyone takes the name of Dal Makhani, This one is a sure short hit in all the north Indian kitchens, This goes perfect well with Rice and also with Parathas. Its simple yet fancy and loved by all.

So lets cook it then……                                                Average serves 3 - 4 people

Ingredients / stuff we need to prepare Punjabi Dal Makhani  :

•    1 cup whole black gram/whole urad dal
•    ½ cup kidney beans/rajma or may be a little less then that
•    4 cups water
•    1 tsp cumin or ½ tsp cumin powder
•    ½ tsp red chili powder
•    ½ tsp turmeric powder
•    2 medium size onion, finally chopped
•    3 medium size tomatoes.
•    1 inch ginger finally chopped
•    8-9 garlic/lahsun, finely chopped
•    1 tsp garam masala
•    2 to 3 tbsp butter or ghee or oil
•    2 to 3 tbsp full cream (optional)
•    salt as required
•    few coriander leaves for garnishing (optional)


Process

1.    Soak both rajma and urad dal overnight or for 5 to 8 hrs better to use warm water for this and do wash both before keeping it for soaking.
2.    In a pressure cooker, add dals and 1 tbsp of white butter with a pich of salt.
3.    Add water. Pressure cook for some 20 to 25 min in low flam. Once this is done do check dal is soft enough to use further else cook it for some more time till it get soften. Add water if required.
4.    Now let the dal makhani simmer in the cooker itself without the lid for 5 to  6 minutes or more till you get a smooth and creamy consistency and texture.
5.    Now take a  pan and put ghee or butter in good quantity and add the past of ginger and garlic in it once it turn brown add onion and let it get brownie and add tomato once the onion are done and put salt , red chilli powder and gram masala in it and let it simmer for good 8 to 10 mins or till the time it start leaving the butter.
6.    Once your pan masala is ready add the creamy dal in it and give it a boil and add cream if required.
7.    If you like then you can Garnish Dal Makhani with coriander- leaves. Its all ready. Now while serving it add slices of butter to that extra ting to it.

Dahi Vada Recipe - The Festival Food

Dahi Vada Recipe - The Festival Food

Dahi Vada – A dish for every festival occasion there won’t be a single house especially in the north everyone is extremely found of this festival snack. With Dahi vada I have great memories associated and cooking them every time is always great fun as they are easy simple and one can have them anytime  ........  So here I am with the recipe.

So lets cook it then……                                                                             Average Serves 4 people

Ingredients / stuff we need to prepare Dahi Vada:

·         Urad dal one cup (250 grams) (soaked)

·         Green coriander 3 to 4 tbsp (fine chopped)

·         Black pepper one tsp (crushed)

·         Ginger one inch (minced)

·         Asafoetida one inch (minced)

·         Black salt more than one tbsp or as per your taste

·         Oil for frying vada

·         Roasted Cumin powder one tbsp

·         Red chilly powder one tbsp

·         Mint powder one tbsp

·         Green coriander chutney

·         Mango powder sweet chutney

Process

·         Soak urad dala over night or for some 4 to 5 hours after a good wash. Drain out all the water and grind it with little salt and green chillies afterwards.

·         Put green coriander and finely chopped ginger in the grounded dal and Mix well.

·         Preheat oil and make a lump from dal mixture and put it softly into the oil fry it nicely and take out the vada once its golden in colour.

·         Take good amount of water and put asafoetida and salt in mix well and add vada in it.Let the vadas soak in for 4 to 5 mins and drain them with the help of your hands.

·         Take good amount of curd whisk it properly and put little salt in it, dip vadas in the curd mixture for 2 to 3 mins.

·         Now plate all the vadas nicely and put the curd sprinkle cumin powder, red chilli powder, black salt, mint powder, green coriander chutney and sweet chutney

Sabudana Aur Aloo Ki Tikki

Sabudana Aur Aloo Ki Tikki

The first time I had Sabudana Aur Aloo Ki Tikki was at Dilli haat and I found it really interesting and yummy, it’s a snack which is typically Indian and yet light and stomach filling. I tried it home few years back and with the correct measures and tricks in 2 to 3 attempts I got it Perfect.  Sabudana taste perfect with pudine ki chatni so here I am with the recipe.

So lets cook it then……                                                Average Serves 4 people

Ingredients / stuff we need to prepare Sabudana Aur Aloo Ki Tikki:

·         Sabudana soaked 2 cups (approx)

·         3 Potato boiled and nicely mashed.

·         salt to taste

·         Roasted peanuts ( as per your taste)

·         Green chilli-ginger paste 1 teaspoon

·         Oil to deep fry

·         Garam masala – ½ teaspoon

·         Chaat masala,to sprinkle (optional)

Process

·         Place the mashed potatoes in a bowl.

·         Add salt, peanuts, green chilli- ginger paste and two cup sabudana, Garam masala and mix well.

·         Mix potatoes and the sabudana mixed with other ingredients.

·         Make tikki of the mixture and press lightly.

·         Heat oil and deep fry the tikkies.

·         Let it turn golden and sprinkle chaat masala serve hot with pudene ki chatni.