Palak PatalBhaji

                                                       Palak PatalBhaji 

Palak PatalBhaji is a Maharashtrian curry. Spinach cooked with yogurt and besan (chick pea flour).

Topped with garlic tadka, you cannot go wrong with this one.

It goes great with rice or roti or even like soup. It’s quick and delicious. I am sure you too will fall in love after you eat this.

Ingredients:

• A large bunch spinach 
• 4-5 cup buttermilk
• 1/4 cup of chana dal (bengal gram)
• 1/4 cup of groundnuts  
• 1 green chili,
• 1/2 tsp of turmeric powder 
• 1 tsp coriander powder
• ½ red chilli powder
• 1/4 tsp asafoetida           
• 1 tbsp besan(chick pea flour)
• 1 tbsp jaggery
• salt to taste

For tempering:

• 3-4  tbsp oil
• ¼ tsp cumin seeds/jeera
• 1 tsp each of methi(fenugreek) seeds
• a pinch of asafoetida/hing
• 7 to 8 curry leaves/kadi patta
• 2 dried red chili, 7-8 cloves of garlic
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Method:

1. Pressures cook the chana dal and groundnut for 3 whistles.  (The dal should be soft, yet should hold it's shape.(It shouldn't be mushy).
2. Remove the spinach ends and wash the leaves & Chop them finely.
3. Take a large thick bottom pan and add butter milk then add jiggery,salt,asafetida/hing,besan, and mix with wire whisk until smooth.
4. Then add boiled groundnuts and chana dal. Now cook on medium flame until one boil.
5. After one boil add turmeric powder, coriander powder, red chili powder now again take one boil …
6. And add chopped spinach (Palak) and take a one boil on medium flam. Add water if required and stir continuously otherwise curd will curdle.
7. Meantime,   In another pan heat oil and add asafetida (hing) , methi(fenugreek) seeds, cumin seeds/jeera , garlic cloves, dry red chilies , curry leaves ( kadhi patta ).
8. Add this tadka (tempering on cooked spinach mixture cover immediately for aroma of tadka.
9. Switch off gas and serve hot with rice or chapatti (roti)..
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Leftover Roti Ladoos

Make delicious and healthy ladoos with leftover rotis. Roti churma ladoo needs only few ingredients like ground roti, jiggery or sugar, nuts as per your choice and ghee. These roti ladoos can be quickly prepared in no time.

Ingredients:

• 6 left over rotis
• 2 heaped tbsp of pistachio 
• 1/4 cup of sugar powder / jiggery
• 2 Tbsp of Ghee/clarified butter
• 4-5 tbsp coconut powder

Method:

1. Add rotis into the food processor and again grind into powder ( like bread crumbs).
2. In a heated pan, add ghee and let it melt.
3. Now, in a bowl add roti mixture. Sugar powder, cut pistachio and mix well. Than roast it for 3-4 minutes.
4. Switch off the heat and add cardamom and mix well. (Cardamom is Optional)
5. Let it cool down a bit, then start making ladoos.
6. Make ladoos while it is still warm, else it will be difficult. Add little milk if needed.
7. Now rolldown ladoos in coconut powder and decorate with kaju on top.
8. Roti churma ladoo is done....

Crispy fried vegetables.

Crispy fried vegetables.

Crispy Fried vegetables are very popular and tasty dish. It is like a starter or you can serve as an evening snack .The sweet crispy and tangy taste make it a delightful recipe, which makes everyone love to eat it.

Ingredients:

• 1 cup Cauliflower  
• 1 cup baby corn
• ½ cup corn flour
• ½ cup refined flour (Maida)
• Salt to taste
• 1 tbsp Lemon juice
• 1 tbsp chilli flakes
• Water as required

Method :

1. Make batter of maida and corn flour.
2. Add salt , chilli flakes and mix well.
3. Now add appropriate water and lemon juice to make a thick paste of it. It should not be too watery or too thick.
4. Heat oil in a kadhai or a deep frying pan. When oil is heated then dip veggies in batter and then
5. Deep fry till it turns golden brown.
6. Take out and keep on absorbent paper.
7. Now transfer it to serving plate and serve immediately....

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Papdi Chaat

Papdi Chaat :

This chaat come from north India and is a popular Mumbai street –food too.

The taste of the chat has burst of flavours in your mouth. You would taste crunchiness of papdis, tang from the red tamarind chutney, spice from green chutney and the vivid flavours from the powered spices.

This chaat is one of my favourite street snack especially during winter.

For Assemble the chaat :

• 5-10 crisp papdis/ puris
• 5-10 potato tikkies /petty
• 1 cup mint coriander chutney (hari chutney)
• 1 cup tamarind dates chutney (meetha saunth chutney)
• 1 tbsp chat masala powder
• black salt as required
• 1 cup nylon sev
• 1 chopped onion

For the papdi :

• 1 cup all purpose flour / maida
• 1 tsp carom seed /ajwain
• 2 or 2.5 tbsp ghee or 2 oil
• Water as required for binding
• Salt as required
• Oil for deep frying

For potato tikki:

• 3 medium sized potatoes boiled, peeled then mashed or chopped finely (aloo)
• 2 – 3  tsbs corn flour
• Salt to taste

For the sweet tamarind chutney:

• 1 cup seedless tamarind (imli)
• 1 cup powdered jaggery or grated jaggery (gur)
• ½ tsp dry ginger powder (soonth)
• ½ tsp roasted cumin seed powder (bhuna jeera powder)
• ½ cup water
• 1 tsp chat masala

For the spicy mint-coriander chutney:

• 1 cup coriander leaves (dhaniya)
• 1 cup mint leaves (pudina)
• 1-2 green chili (hari mirch)
• ½ lime juice (nimbu)
• 1 tbsp sugar (shakar)
• 3-4 garlic cloves (optional) lehsun
• 3-4 inc ginger
• 1 tsp roasted cumin powder (bhuna jeera powder)
• black salt as per taste

Instructions

For papdi

1. Mix the all purpose flour (maida), carom seed (ajwain) salt and oil in a large mixing bowl.
2. And rub the mixture with your finger tips, till you get a bread crumb like consistency in the mixture.
3. Now add water and knead to firm dough. Keep covered for 30 mins.
4. After 30 mints divide the dough into 2-3 inc. small balls.
5. And roll as shown in picture
6. Prick the cut out papdis with fork or knife, so that they don’t puff while frying and become crisp. 
7. Heat oil for deep frying in a pan or kadahai.
8. Fry papadi’s on slow flam till golden .
9. Drain the papadi on paper to remove excess oil.

For Aloo (potato Petty) tikki :

1.       First steam or boil the potatoes in steamer or pressure cooker till they are completely cooked.

2.      When the potatoes are still warm , peel them.

3.      Chop and add them in a mixing bowl or pan.

4.      With a fork or with a potato masher, mash the potato than add corn flour,salt and black salt and mix well.

5.      Make round shaped tikkis or as you want with mixture.

6.      Heat oil in a tava or frying pan.

7.      Place the potato tikkis on the tava.

8.      Fry the tikkis on a medium hot tava (pan)till become golden and crisp from both side 

For the Green Mint Coriander Chutney:

1. Wash all the greens, chop them and combine all the ingredients into the blender. Blend until smooth mixture is formed add little water if required.
2. Don't add too much water as the chutney should be thick and nor too thin.

                                For the sweet tamarind chutney:

1. In a pan add tamarind in water. Boil until they are soft and tender.Allow to cool then remove the seed.
2. Now grind or mesh the boiled tamarind Add little water if required.
3. Add the grounded mixture to a pan. Place on medium heat. Add the powdered jaggery and water.
4. Simmer for 5-6 mins once the mixture starts getting thicker switch off the gas.
5. Add all the spice powders, chaat masala and salt for seasoning.

 

Finally assembling the papdi chat:

1. Spread the papdis on the serving dish /plate.
2. Place some boiled potatoes over the center of the papdis / puris
3. Top some spicy green chutney.
4. Now put a spoonuful of sweet tamarind chutney.
5. Finally add chat masala, black salt, sev and coriander leaves. Lastly squeeze lime juice. Repeat the same with the rest of puris.
6. Serve the papdi chaa t at the earliest else they might get soggy if eaten later.