Biscuit Sandwich Pakora

Biscuit Sandwich Pakora

Ingredients :

For the filling:

• 2 medium size boiled potatoes
• 1 tspn green chili, finely chopped
• 2 tbsp finely chopped cilantro/coriander leaves
• 1 tsp Ginger-Garlic Paste
• 2 tspn raisins
• 1 tspn roasted groundnuts
• Salt to taste

For the outer crisp coating:

• 2 cups besan (chick pea flour/gram flour)
• 1 cup cornflour
• a pinch of hing
• 1/4 tspn red chili powder
• water
• salt
• vermicelli  or crushed cornflakes

And 8-10 Marie Biscuits and oil for frying.


Method :
Peel the boiled potatoes. The potatoes should be boiled really well. Mash the potatoes when they are still warm.Add the coriander leaves, green chili,ginger-garlic paste,raisins, ground nuts and salt to the mashed potatoes.Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.

Preparing the besan batter:
In a bowl, take the besan (chick pea flour/gram flour) and cornflour.Add the red chili powder, asafoetida and salt.Add around 1/2 cup water and mix. .The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly.Add a few drops of oil to the batter and mix well.Keep the ready batter aside.

Assembling and Frying the Biscuit Pakora:
Before you do the following steps, heat up some oil for deep frying the pakoras.Take 2 tbsp of the mashed potato mixture and apply it on the biscuit evenly.Cover this potato stuffed biscuit with another biscuit . I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this second biscuit .You have now a beautiful biscuit sandwich. Just slightly press the sandwich. Take the entire sandwich in your hand and dip it in the besan batter.Coat the stuffed biscuit sandwich evenly with the besan batter. Be gentle with the pakoras. Take care not to keep the stuffed biscuit sandwich a long time in the batter as the biscuit tends to break.Coat pakoras with vermicelli or cornflakes. By now, your oil is hot and you can easily slid the besan batter coated biscuit sandwich in the oil.Fry the biscuit pakoras on a medium flame till they are crisp and golden brown.Drain on a tissue.Serve them hot or warm with tomato sauce or with any chutney of your choice,  or even coconut chutney. .Enjoy the bread pakodas in the rains with a cup of indian ginger chai or masala chai.

 

Moong Daal Bhaji / Pakoda

Moong Daal Bhaji / Pakoda

Ingredients :

• 1 cup moong daal(yellow) ( green gram)
• 2-3 finally chopped green chilies
• 1/2 tablespoon ginger garlic paste
• 1/4 tablespoon mango powder
• Some chopped coriander leaves
• Salt to taste

Method :
First wash moong daal and soak it in the water for 3-4 hours.Take it out from water. Mis all other ingredients with daa and grind the mixture Deep fry on medium heat to golden brown.Fry slowly so that you will get crispy moong pakode.Serve hot with tamrind or pudina (mint)chatni.

Spicy Appe / Spicy Appam

Spicy Appe / Spicy Appam

Ingredients :

• 1/4 cup urad dal
• 3/4 cup rice
• 1-2 Tsp Coriander-Green chillies-Ginger Paste
• Oil for frying
• Salt to taste

Method :
Soak rice and dal separately for 3-4 hours. Grind them separately to a smooth paste and keep in different containers. Allow it to ferment for 10-12 hours. Mix both the batter together, add salt , add Coriander-Green chillies-Ginger Paste and mix well. Heat Appe Maker and add some oil to all the moulds. Now Half fill the moulds with batter and prepare appam by cooking on both sides.
Serve hot with coconut chutney.

Sabudana Khichdi

Sabudana Khichdi

Ingredients :

• 1 cup Sabudana / Sago (medium size pearls) wash, drain and soaked overnight
• 1/2 cup coarsely pound roasted peanuts
• 1-2 Tsp sugar
• 1 Tbsp ghee
• 1 Tbsp Fresh Grated Coconut
• 1 Tsp cumin seeds
• 3-4 green chillis, finely chopped
• salt to taste

Method :
Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.Heat  ghee in kadai ,once hot, add cumin seeds and let them brown a bit. Add the chopped green chillies and suate for 2 minutes.Finally add the sago-peanut mixture and combine well with the seasoning on low heat and Then add coocnut and toss the sago mixture continuously for 8-9 minutess. Serve hot.

Alu Vadi

Alu Vadi

Ingredients :

• 5-6 colocassia leaves (Alu chi pane in Marathi)
• 1/2 cup gram flour
• 1/4 cup rice flour (for crispiness)
• 1 Tsp ginger-garlic paste
• 2 Tsp black maharashtrian masala or garam masala
• 1 Tsp tamarind paste
• 2 Tsp jaggery or sugar
• 1 Tbsp white sesame seeds
• 1 Tsp turmeric powder
• 1-2 Tsp chili powder
• 1/4 Tsp asafoetida
• Salt to taste
• Oil for frying

Method :


Remove stems and wash colocassia leaves. Drain and wipe off the excess water.Mix gram flour and rice flour. Add sesame seeds, black masala, tamarind paste. jaggery, chili powder, ginger-garlic paste, turmeric powder, asafoetida, salt and water to make a thick paste.Spread the paste on one leaf,spread some sesame seeds, put another leaf on it and again spread some paste on it , the sesame seeds. Like this arrange all the leaves one above the other with the layer of paste in between them.

Wrap the leaves tightly and make a roll. Tie it with a thread if required.Steam cook alu vadi for about 25 minutes.

Remove and insert a toothpick or knife into the roll to check the doneness. If the toothpick comes out clean, the roll is cooked. Let cool and slice.Heat oil in a deep frying pan. Deep fry the pieces in hot oil. Or shallow fry them on a flat griddle. Remove when golden brown and crisp. 

MultiGrain Mathari

MultiGrain Mathari

Ingredients :

• 1/2 Cup Wheat Flour
• 2 Tbsp Rice Flour
• 2 Tbsp Finger Millet / Raagi / Nachani Flour
• 2 Tbsp Sorghum / Jowar/ Jwari Flour
• 2 Tbsp CornFlour
• 2 Tbsp Finely chopped Coriander leaves
• 2 Tbsp Ajwain ( bishop's weed)
• 1 Tbsp White Til seeds ( sesame )
• 1 Tbsp Hot Clarified butter / ghee
• 1 Tsp Black Paper Powder
• 1/2 Tsp Red Chilli Powder
• Salt as per taste
• Water as required
• Oil for deep frying 

Method :
 
Mix all flours in a bowl. Add Clarified butter, Ajwain,Sesame seeds,Coriander , salt, Red chilli powder,Black paper powder.Then add water as needed and  make tight dough Set the dough aside and cover with a damp cloth. Let the dough rest for 15-20 minutes.Then divide dough into small ball,roll it and make light marks with Fork.Deep fry in oil and serve hot / cool.You can store them in Air tight container for 4-5 days.

Sooji Pakoda / Rawya chi Bhaji

Sooji Pakoda / Rawya chi Bhaji

Pakoda / Pakora is a fried snack (fritter) found across South Asia.

Ingredients :

• 2 Cups Sooji Rava (Semolina)
• 3 Cups Yogurt/curd ( or As per requirement)(Curd should be thick,with out water)
• 3-4 finely chopped Green Chilly
• 1/2 cup finely chopped Coriander leaves
• 1 finely chopped Ginger
• Salt as per taste
• Oil for deep frying

Method :
Mix all the above ingredient's(except oil)properly in mixing bowl and prepare pakoda dough(add yogurt if required, but do not add water). ( Dough as shown in picture below). Let the dough rest for 15 min.

Heat the oil and take small small portion of the dough and dip in to the oil, and deep fry them till it turns in to golden brown.And the crispy Sooji Pakda are ready to serve.

Batata Bhaji / Potato Pakoda

Batata Bhaji / Potato Pakoda

Ingredients :

• 2 Medium size potatoes
• 1 Cup Gram Flour 
• 1 Pinch of Baking Soda
• 1/4 Tsp Turmeric Powder
• 1 Tsp Red Chilli Powder
• Water as requires
• Salt as per taste
• 1/2 tsp Ajwain ( bishop's weed )
• A pinch of Asafoetida
• Oil for Deep frying

Method :

Peel Potatoes.Make round slices of potatoes and soak it into salt water for 10 to 15 mins.Meanwhile take one bowl, mix all ingredients i.e  gram flour,red chilly powder,turmeric powder & salt, ajwain. Add water little by little to this mixture to make a running consistency batter . Then add baking soda into the batter and mix well . Now h eat oil in a pan.Drain all potato slices.Deep each slice into the batter till it is completely coated. Turn flame to medium heat & deep fry them till color turns to golden.Serve it with Garlic Chutney / Tomato Sauce /Green Chutney  etc...

Karanji

Karanji

Ingredients :

For Dough :

• 1 Cup Maida
• 1 Tsp Ghee( Butter)
• A pinch of Salt
• Warm Water( for doughing)

For Stuffing :

• 1 Cup Grated Dry Coconut
• 1 Cup Powdered Sugar
• 1 Pinch Nutmeg Powder
• 1 Pinch Dry Ginger Powder
• 4 Elaichi
• 2 Tsp Maida
• 2 Tsp Poppy Seeds
• 2 Tbsp Mixed Dry Fruits Pieces

Method :

In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep fry the Karanji.

Dough Preparation :

Mix 1 cup maida, 1 tbsp ghee, a pinch of salt and warm milk to prepare the dough, try to keep the dough a little hard.

Stuffing Preparation

Roast dry coconut. Roast maida in ghee.Roast poppy seeds. Mix all the above ingredients and mill them finely.

Karanji Preparation

Roll small oval shaped puris from the hard dough. Now place the prepared stuffing in the middle of it. Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly.Deep fry it till it becomes brownish color.Serve it hot or cold as you wish.

Chivda / Poha Chivda / Patal Pohyacha Chivda

Chivda / Poha Chivda / Patal Pohyacha Chivda

Ingredients :

• ½ kg thin pohe
• 1 cup roasted or fried pea nuts or shengdane
• 1 cup roasted chana dal or phutane
• ½ cup thin slices of dry coconut
• 1 tsp of jeera seeds
• ½ tsp of rai seeds
• 1 tsp garlic paste (optional)
• 1 tsp turmeric powder
• 10 green chilies
• 10-15 curry leaves
• 3 tsp of fried kaju
• 2 tsp sugar
• ½ cup oil
• salt to taste

Method :

Roast pohe in a heavy pan without oil on low to medium flame and keep aside.Take a little quantity of oil and fry peanuts, phutane, kaju and keep aside.Heat the oil in heavy pan. Add rai, jeera, curry leaves, green chilies, garlic paste and turmeric powder.Now add all fried nuts and mix well.Add salt and sugar.Immediately add all roasted pohe and mix well till pohe is well coated and look light yellowish. Cool and store it in a airtight container.

Bread Dhokla

Bread Dhokla

Ingredients :

• 7-8 Bread slices
• 1/2 Cup Yogurt / Thick Curd
• 1/2 Tsp Ginger Garlic Paste
• 1/2 Tsp Green Chilli Paste
• 1/2 Tsp Cumin Powder
• 1/4 Tsp Turmeric Powder
• 1 Tbsp Finely Chopped Coriander leaves
• A pinch of sugar
• Salt to Taste
• 1/2 Tsp Mustard Seeds
• 5-6 Curry leaves
• 1 Tbsp Oil

 
Method :

Take a bowl, mix yogurt,Ginger garlic paste, Green chilli paste, Cumin powder, Turmeric Powder, Coriander leaves,Salt, Sugar and mix well. Now remove edges of bread slices and cut into 4 squares.Then spread the above made mixture on each square & join two squares to form a sandwich. Now heat oil in a pan, add mustard seeds and curry leaves to it.When mustard seeds start to splutter, place sandwiches in the pan and fry from both sides till light golden brown. Garnish with chopped coriander leaves & grated coconut if you want. Serve hot with tomato ketchup.

Crispy Chapati Rolls

Crispy Chapati Rolls

Ingredient :

• 1 Cup Gram flour (Besan)
• 1/2 Tsp Ajwain
• 1 Tsp Dhania-jeera Powder ( Cumin and Dry Coriander powder)
• 1 Tsp Red Chilli Powder
• 1/2 Tsp Turmeric Powder
• 1-2 Tsp Sesame Seeds
• A pinch of Baking Powder
• A pinch of Asafoetida(Hing)
• 1/2 Cup Finely Chopped Coriander Leaves
• Salt to Taste
• Water.
• Oil for Frying 

 
Method :
In bowl take gram flour and add all above ingredients to it and mix it up well.Now add water little by little to make a thick paste or mixture.Now take a chapati and spread the made mixture over it .Then place second chapati on it, spread mixture on it again , place third chapati on it and again spread the mixture.Now Roll this layer of 3 chapaties tightly into a roll and seal the edges with little water.Steam cook this roll for 10 minutes.Let it cool for 15 minutes Then cut the roll horizontally.Heat oil in kadai and deep fry rolls on medium flame.Serve with Tomato Ketchup.

Masala Pav

Masala Pav

Ingredients :

• 1 Cup Finely Chopped Capsicum
• 1 Cup Finely Chopped Onion
• 1 Cup Finely Chopped Tomatos
• 2 Tsp Pav-Bhaji Masala
• 1-2 Tsp Cumin seeds
• Salt to Taste
• Butter as required
• 8 pieces of Ladi-Pav (Pav-Bhaji Paav)

Method :
Heat 2 tsp Butter in kadai. Add cumin seeds.When they crackle, add onions, tomatoes, capsicum and saute for 3-4 minutes.Then add Pav bhaji masala, salt and cook until done.Now heat tawa,put some butter on it.Then slit pav vertically, open  and keep on tawa for 2-3 minutes.Then turn the side and spread the above made masala on it .Cook pav for 3-4 minutes on medium flame , till the other side turns golden brown.Repeat these steps for remaining pav pieces.Serve hot.

Bread Paneer Rolls

Bread Paneer Rolls

Ingredients :

• 1 Cup grated Paneer
• 1 Finely chopped onion
• 1/2 Tsp Garam Masala
• 1/2 Tsp Red Chilli Powder
• 1/2 Tsp Amchoor(Dry Mango) Powder
• 1/4 Tsp Jeera (Cumin) Powder
• 1/2 Tsp Ginger Garlic Paste
• 1 Tsp Tomato ketchup / sauce
• Some Finely chopped coriander
• Butter to toast
• 6 -8 slices of bread
• Salt to taste

Method :
In a bowl take grated paneer.Add red chilli powder, garam masala, chopped onion, cumin powder, chopped coriander, salt to it and mix well.Then add tomato ketchup and ginger garlic paste and mix well again softly and set aside.
Now take bread slices and cut their edges and roll out / flatten the  white portion of bread with rolling pin. Then place about 1 Tbsp of filling on one end of the bread slice and gently roll out the slice from one end to make a roll.Make sure that filling stays well within the first turn of the roll. (Note : You can Apply some thick maida + water paste at the end so that roll will not open). Repeat for remaining slices.Then heat pan, apply butter to rolls well on all sides . Now roast rolls in a pan lightly, so that all sides turn brown. Serve with tomato sauce.

Banana Fritters (Kelyache Kaap)

Banana Fritters (Kelyache Kaap)

Ingredients:

• 2 Raw bananas, Cut them into half, Peel off skin.Then cut each half lengthwise into thick slices.
• 1/2 Tsp Turmeric POwder
• 3/4 Tsp Red Chilli Powder
• 1 Tsp Lime juice
• 2 Tbsp Besan (Gram Flour)
• 2 Tbsp Rice flour
• Salt to taste
• Oil for shallow frying

Method :
Toss the banana slices with salt, turmeric powder, chilli powder and lemon juice. Set aside for 15-20 minutes.
Then a plate mix Gram Flour & Rice Flour.Then dip banana slices in this flour mixture and shallow fry 5-6 slices at a time on a non-stick pan with few drops of oil until each slice turns golden on both sides.

Sweet Corn-pomegranate-Potato Tokari / Basket

Sweet Corn-pomegranate-Potato Tokari / Basket

 

Potatato Tokari / Basket

After Filling the Sweet Corn & Pomegranate Mixture

 Ingredients :

• 4 Potatoes
• 1 Tbsp Cornflour
• 1/2 Tsp Salt
• 2 Cups Fresh Sweet Corn seeds
• 1/2 Cup Pomegranate seeds
• 1/2 - 1 Tsp Lime Juice
• Red Chilli Powder as per taste
• Chat Masala as per taste
• Oil for Deep frying

Method :

Peel the potatoes and grate them thickly and keep in salt water for 5 min.Then take them out and squeeze out the water from grated potatoes. Add Corn flour and mix it well in potatoes.Take some portion of it and place in a steel / aluminum tea strainer (channi) and spread on all sides of strainer.Press on top to tie them together to from a nice Basket /Tokari shape. Then holding strainer deep fry in hot oil on medium flame till the basket / tokari is golden brown and crispy.The strainer should be dipped in oil completely and properly. Now remove stainer from the oil & tap it softly to unmould the basket or with the help of knife remove it slowly & softly.Likewise make other baskets / tokaris and keep aside.
Now for the filling,steam cook sweet corn seeds till they become little soft.In a bowl take cooked sweet corn seeds, pomegranate seeds, lime juice, chat masala, red chilli powder and Mix well. Now fill this mixture in potato baskets / tokaris and serve.

Twisted Crackers

Twisted Crackers

Ingredients :

• 1 Cup Maida
• 1/2 - 1 Tsp Cumin seeds
• 1 Tsp(as per your taste) Red chilli powder
• 1 Tsp hot oil
• A pinch of Baking Powder
• A pinch of Asafotida(Hing)
• Salt to taste
• Oil for deep frying

Method :

Mix all the ingredients to make a dough( like chapati dough). Make medium size balls and spread them.Then cut them into medium diamond shape pieces using knife. Then remove each one of then and twist the corners. Deep fry them till brown.

Kanda Bhaji / Pakode

Kanda Bhaji / Pakode

Ingredients:

• 2 Onions, cut into halves and sliced
• Besan or gram flour enough for the batter
• 2 tsp Corn flour
• 3/4 Tsp Turmeric powder
• 1-2 tsp Red chilli powder, as per taste
• 2 Green chillies , finely chopped
• 2 tsp ajwain (carrom seeds)
• Salt to taste
• Oil for frying

Method :

Apply some salt to the sliced onion and leave it aside till the onion leaves some water. Then add little turmeric powder, red chilli powder, chopped green chillies, ajwain , some salt( as per taste) , besan and corn floor and mix it well . Then heat oil for frying in a kadhai on a medium high flame for 3-4 minutes . Then lower the flame to medium-low  and drop small bhaji in the oil and fry stirring till they are cooked & crisp. Serve with garlic chutney, mint chutney or tomato ketchup.

Nachani Dosa

Nachani Dosa

Ingredients :

• 1 Cup Nachani Flour ( Raagi Flour)
• 1/2 Cup Rice Flour
• 1-2 Tsp Green Chilli Paste
• 1 Tbsp Curd
• Salt to taste
• Water
• Oil

Method :

Mix Nachani (Raagi) Flour , Rice flour, Chilli paste, Curd , Salt and water to make a batter if thick consistency. Heat tawa (pan) and pour a spoonful of the batter over it and spread it with the spoon in concentric circle.  Add a teaspoon of oil around dosa and roast it on both the sides.  Serve with Butter or coconut coriander chutney.

Dhokala

Dhokala

Ingredients :

• 350 gm Gram Flour (Besan)
• 1 Cup Curd
• 1 tsp Green chilli Paste
• 1 Tsp Ginger paste
• 1 Tsp Baking Soda
• 1/2 Tsp Turmeric Powder
• 1 Lemon Juice
• Salt to taste
• 2-3 tbsp Oil
• Few curry leaves,finely chopped
• 1 Tsp Mustard Seeds
• Some Finely chopped coriander leaves.
• Some grated coconut.

Method :

In a bowl add gram flour, Curd and water . Mix well to make a smooth thick batter. Add salt and set aside for 5-6 hours. Then add ginger , chilli paste to this batter and mix well.Add turmeric powder and mix it well.
Keep the steamer or cooker ready on gas. Grease a baking dish. Now in a small bowl take baking soda, 1tspn oil and lemon juice and mix it well and add it to the batter, mixing it will in the batter. Now pour batter into the greased pan and steam for 10-12 minutes or till done. The let it cool for some time and cut into big cubes. Now heat 2-3 tsp oil in a small pan , add mustard seeds, curry leaves and allow it to crackle.Pour this over dhokalas. Garnish with coriander and grated coconut