Instant Bread Dahi Vada

Ingredients:

Bread slice: 7

Yogurt:3/4 cup
Black salt:3/4 Tsp
Roasted cumin powder:1 Tsp
Red chilli powder:1 Tsp
Salt to taste
Buttermilk:1/2 cup or as required
Sugar:4 Tsp

For stuffing inside Vada:
Cashew nuts:3
Raisins:6

For Khatti mithi chatni:
Raw Mango powder (Amchur powder) :2Tbsp
Black salt:1Tsp
Salt:1 Tsp
Roasted cumin powder:1Tsp
Sugar : 1 cup or as per taste
Raisins: 10-12

For garnishing: zero number saves: 2 Tbsp
Green coriander leaves: 2 Tsp finely chopped

Method:

Remove the brown sides of the bread slices and break into pieces in a bowl. Add roasted cumin powder, chilli powder, black salt and salt . Now pour buttermilk into it to make a smooth dough. Make equal balls out of the dough,fill 1/2 of a Cashew nut & a raisin inside the balls as stuffing. From 7 pieces around 6 balls are made. Now place the balls into serving plate and flatten it from the top.  In a separate bowl mix sugar into yogurt. Add yogurt on top of the Vada. Sprinkle red chilli powder, black salt, roasted cumin powder and salt over it. Add Khatti mithi chatni over it. Sprinkle zero number saves onto it. Garnish with green coriander leaves.

Recipe of Instant Khatti mithi chatni: In a pan take Amchur powder and add ¾ cup water, mix it and heat it to boil. Slow the flame. Add black salt, roasted cumin powder, red chilli powder & salt. Cook it for 1-2 minutes. Add sugar and let it dissolve ,cook for 2 minutes or until the required consistency is attained.  Add raisins into it. Remove from the flame. Khatti mithi chatni is ready.

Notes:   

• Vada in number: 6; Serving sufficient for 3 persons
• preparation time: 10-12 minutesS
• Cooking time for Khatti mithi chatni: 6-7 minutes)
• Serve it with chilled yogurt.
• Instant Dahi Vada is a flameless recipe. Khatti mithi chatni can be prepared prior and rest is flameless recipe. Kids enjoy making flameless dishes at school. This is somewhat different from other such recipes.

Friends, If you like my recipe, please like, comment & share it. Follow my blog to read more such authentic recipes.

#vegetarian #recipe #sidecourse #northindian #food #Indian #instantbreaddahivada #dahivada #yogurt #flamelesscooking #Indiancuisine

Bottle gourd kofta curry ( Lauki ke Kofte)

 

 

Lauki Ke kofte

Recipe:

Ingredients: 

For koftas:

• Bottle gourd: 1 medium (400 gm approx.
• Gram flour: 2-3 Tbsp
• Red chilli powder:1/2 Tsp 
• Asafoetida: a pinch
• Salt to taste
• Refined oil for deep frying

For gravy/ curry:

• Onion: 2 big size
• Garlic: 10-12 cloves
• Ginger:2 inch cube
• Tomato:2 big
• Bay leaves:2-3
• Cinnamon: 1 inch 
• Black pepper: 7-8
• Garam masala powder:1/2 Tsp
• Turmeric powder:1/2 Tsp
• Red chilli powder: 3/4 Tsp
• Coriander powder:1.5 Tbsp
• Roasted cumin powder: 1/2 Tsp
• Asafoetida: a pinch
• Refined oil:2 Tbsp
• Salt to taste
• Green  coriander leaves finely chopped for garnishing

Method: 

Preparation: 1)Grate the bottle gourd.

2)Blend onion, garlic & ginger and make a thick.paste
3)Blend tomatoes and make tomato  puree.

Kofta: Add gram flour, salt , red chilli powder, 2Tsp of ginger-garlic- onion paste and asafoetida into grated bottle gourd. Gram flour is used for binding. Don’t use too much. Less you use it, more soft kofta would be made. But be sure it has to take the shape. In a kadahi,/ pan heat refined oil on full flame.Now on slow flame make kofta by adding small balls of batter into it.when kofta become golden in colour. Strain it with a skimmer and place on napkin to absorb excess oil. Keep aside. 

Curry/ gravy: Heat a pan, add refined oil into it. Add bay leaves, black pepper, cinnamon into it. Add fenugreek seeds and simultaneously add the onion-ginger-garlic paste. Saute it when it leaves oil add red chilli powder, turmeric powder, coriander powder, salt, roasted cumin powder into it. Saute it. Add asafoetida. Now add tomato puree. When the masala leaves the oil add 2 cup water into it and cook for 10-12 minutes. After the gravy is done add slight garam masala powder.

Assembling of curry & kofta : Now add koftas into it , give it two boils and serve hot with garnishing of green coriander leaves.

   

Note:  

• Keep Koftas & gravy in separate utensils and  Whenever you want to serve just boil the gravy and add koftas into it. Koftas absorb the gravy that's why  while serving  add them into gravy. It tastes nice with chapati/ paratha. With rice it’s awesome too.
• Preparation time: 12-20 minutes.
• Cooking time:25-30 minutes
• Serving sufficient for 5-6 persons.
• Koftas in number :15-20 approx depending upon the size)

Friends, If you like my recipe, please like, comment & share it. Follow my blog to read more such authentic recipes.

Happy Cooking!

#vegetarian #recipe #maincourse #northindian #food #Indian #bottlegourdkoftacurry #laukikekofte #kofte #Indiancurry #Indiancuisine

Pointed Gourd & Potato Masala veggie (Masaledar Parwal Aloo)

Ingredients: 

Pointed gourd ( Parwal) : 250 gms 

Potatoes (Aloo): 2 medium Size

Onion: 1 Big ( finely chopped)

Garlic: 10-12 cloves finely chopped 

Ginger: 2 inch piece finely chopped

Fenugreek seeds: 1/4 tsp

Cumin Seeds :1/2 Tsp

Turmeric powder: 1/2 Tsp

Red Chilli powder : 1/2 Tsp

Coriander powder : 2Thsp

Asafoetida : 1 pinch

Salt to taste

Garam Masala; 1/ 2  Tsp optional

Roasted cumin powder : 1/2 Tsp

Refined oil: 2 Tbsp

Method:

Cut each Pointed gourd into four pieces, cut potatoes into 1 inch pieces. 

Heat refined oil in a kadahi/ pan.Add fenugreek seeds and simultaneously add cumin seeds. This is to avoid blackening of fenugreek seeds. . When cumin crackles add garlic.. When garlic gets golden colour add onion. When onion attains golden brown colour. Now add turmeric powder, red chilli powder and coriander powder. Add asafoetida. Add some drops of water.Cook it when oil leaves the surface add salt and roasted cumin powder. Add Pointed gourd and Potato into it , saute for 2-3 minutes . Add 1/2 cup water. Cover the lid and cook it for 10-12 minutes or till its done. Now sprinkle gram masala . Serve hot with Chapati/ Parantha.

Note: This dry spicy veggie of pointed gourd is served with Chapati/ Parantha. Tempering with fenugreek is a must for some Indian dry veggies. Add simultaneously the other ingredient to avoid blackening of fenugreek seed. Fenugreek tastes bitter when blackened.

Spicy Crumbled Bread ( Bread Kachumar)

Spicy Crumbled Bread

Ingredients:

Bread : 4 slice (big)

Mustard black seed: 1/4 Tsp

Finely chopped Onion : 1 small

Tomatoes: 2 small finely chopped in small pieces 

Green Chilli: 1 finely chopped (optional)

Turmeric Powder:1/2Tsp

Red Chilli Powder: 1/4 Tsp

Asafoetida:  a pinch

Salt to taste

Mustard micro greens / green coriander leaves for garnishing : 1 Tbsp 

Refined oil: 1.5 Tbsp

Method:

Cut or crumble the bread slices into smaller pieces. Sprinkle some water onto it. 

Heat a pan/ kadahi. Add refined oil into it. In hot oil add mustard seeds. After mustard seed crackles add onion and fry it till onion attains golden brown colour. Add tomatoes and saute for 2 minutes. Add turmeric powder, red chilli powder & asafoetida into it (with slight drops of water if required). Add Salt. When oil leaves the surface or say after 1-2 minutes add crumbled bread. Add green chilli. Mix it and Saute it for 5-8 minutes. Remove from the flame. Garnish it with Mustard micro greens or green coriander leaves. Spicy Crumbled Bread or Bread Kachumar is ready to serve.

Spicy Crumbled Bread

Note : 

• Bread Kachumar can be served in breakfast with hot tea/ coffee or as evening snack. 
• Tomato sauce may be added into it if required.
• Serving sufficient for 1-2 persons.

Friends, If you like my recipe, please like, comment & share it. Follow my blog to read more such authentic recipes.

#vegetarian #recipe #snack #northindian #food #Indian #breadkachumar #bread #spicycrumbledbread #Indiancuisine

Tandoori Chicken ( Roasted Chicken)

Ingredients:

Chicken : 6/8 pieces
First marinade:
juice of 1-2 lemon
red chilli powder:1/2 tsp
salt:1.5 Tsp

Second marinade:
hung curd:½ cup
malai or thick cream:1.5 tbsp
ginger-garlic paste:1/2 tbsp
kasoori methi:1 tbsp
black salt: 2tsp
garam masala:1/2 tsp
black pepper powder:1/2 tsp
(A pinch of Orange food colour optional)

Method:

 Prick the pieces of chicken with fork.

1) Rub the lemon juice, salt & red chilli powder onto chicken pieces. Keep aside for ½ hour.

2) Mix all the ingredients of second marinade onto chicken pieces . Keep it for 4-5 hours in fridge.
3) Set convection mode of microwave oven at 250°c and start to preheat.
4) Grease the wire rack or grill rack . Put chicken pieces onto it . Cook the pieces around 20-30 minutes or till cooked. In between after 15 minutes turn the pieces. Tandoori chicken is ready to serve. Serve it with onion, lemon & green coriander chatni.

Note: It is served as satrter.  Serving sufficient for 2-3 persons...

Sweet n sour Pumpkin (Khatta Mitha Kaddu)

Ingredients: 

Pumpkin: 250 gms

Fenugreek seeds: 1/2 Tsp
Whole red chilli:1-2
Turmeric powder:1/2 Tsp
Coriander powder: 1Tsp
Red chilli powder:1/2 Tsp
Asafoetida: a pinch
Fennel seeds: 1.5 Tsp
Refined oil: 1.5 Tbsp
Raw Mango powder ( Amchur): 2Tsp
Sugar : 2 -3 Tsp
Salt to taste

Method: 

Cut the pumpkin into cubes with skin if it is soft otherwise discard the skin. In a kadahi/ pan heat oil, add fenugreek seeds when it crackles, add whole red chilli in to 2-3 pieces now add turmeric powder, coriander powder, chilli powder ( dry spices may be mix in a bowl and add some drops of water then add into pan) . Now add asafoetida and some fennel seeds & salt. Add pumpkin cubes and some water , cover it and cook until its done. Now add some amchur powder ( raw mango powder) into it. At last add sugar into it . After 1-2 minutes remove from the flame. It really tastes good.

Note: This recipe does not have onion/ garlic . Mostly in India it is prepared on fast, festival, Katha and Puja. Pumpkin takes hardly 10-12 minutes at the max. to cook. Try it with Puri , parantha or roti. Fennel seeds can be used as it is or fennel seeds powder may be used. Lastly if you don't want to add Amchur ( raw mango powder) then sliced tomato can be added.