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Khurma Shakkar Para

Khurma as known in the North Indian states is also known as Shakkar Para in many parts of India. It is a perfect for sweer lovers as it is essenntially a sugar coated munchie! Khurna is popularly a deep fried snack often found in small rectangular pieces or in a triangular shape. I have given a very different shape to my Khurmas which make them more delectable. However you can give it your favourite shape. You can store Khurmas in an air-tight container for about 2 weeks and relish for yourself or serve your guests.

Preparation Time : 40 minutes
Serves : Makes 40-50 Khurmas

Ingredients :

For the dough :
Refined flour /Maida : 500 grams
Refined oil : 2 cups
Salt : 1/2 teaspoon
Lukewarm water as required for the dough

For the Sugar syrup :

Sugar : 2 cups

Water : 3 cups

Rose water / essence : 1 tablespoon

Method :

In a big bowl, take the flour and add the salt. Add 1/2 cup oil and combine well to get a crumble.Make smooth and firm dough by adding lukewarm water and knead it well. Let the dough rest for 30 minutes to 1 hour covered.

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While the dough is resting, take a large bottomed pan or kadhai and add in the sugar and water. The ratio of sugar to water is 2:3. Bring the sugar syrup to a boil and add the rose essence. Simmer for 10-15 minutes. Remove from heat and keep aside.

Now, make small balls and roll it like a roti / chapati / Poori with a rolling pin.

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Now fold the Roti into half and then into another half to get a rectangular piece of dough. Gently press so that the dough does not open up while frying.

 
Now take a clean knife and cut out half inch pieces horizontally. This should make about 10-12 khurmas at one go. Similarly make the other Khurmas.

Heat the rest oil in a kadhai or deep bottom pan, now drop in the Khurma’s in batches of 10-12 and deep fry on medium heat till golden brown. Drain excess oil in a kitchen towel and immediately drop in the sugar syrup while still the Khurmas are hot so that it quickly coats the sugar. 

Let one batch of Khurmas rest in the sugar syrup while the other batch is getting fried and ready to be soaked in the sugar syrup. 

Pick the khurmas one by one with your hand and arrange them on a steel plate. Let the Khurmas cool completely at room temperature. Remember not to cool them under ceiling fan or the crunch of the khurmas will be gone.

Your Khurmas or Shakkar Para are ready to be served with a cup of tea or coffee! Store them in air tight containers and enjoy them for about a week. Need not refrigerate!

Dahi Kachori Chaat

I start drooling as soon as I hear the word “Chaat”. The creamy Yogurt, the mint and tamarind chutney imparts a delectable flavor to most fried foods. Whenever you have leftover Kachoris at home try out this Dahi Kachori Chaat recipe to lure your taste buds! Click on the links for additional recipes of Kachoris, mint chutney and tamarind chutney.

Preparation Time : 10 minutes
Serves : 3-4 persons

Ingredients :

Kachoris : 8 

Salt to taste

Red chilli powder : 1 teaspoon

Dahi / Yogurt : 2 cups beaten

Mint chutney for garnishing 

Tamarind chutney for garnishing 

Roasted Cumin / Jeera powder : 2 teaspoons

Chaat Masala : 1 teaspoon 

Method :

Break and Arrange the Kachoris in single serving plates or a big platter. Pour the beaten yogurt over it. Sprinkle salt to taste.

Top with enough mint chutney and tamarind chutney and sprinkle chaat masala red chilli powder and roasted cumin powder over it. 

You Dahi Kachori chaat is ready to be served.

* If you wish you can also garnish the Dahi Kachori  with chopped coriander leaves, chopped green chillies, chopped onion, pomegranate seeds, chaat bhujia or sev etc.

Dahi Samosa Chaat 

Festive season means lot of leftover snacks and sweets. But if you love Chaats then you can use any leftover Samosas or Singaras to make Dahi Samosa Chaat. Well if you want you can use homemade Samosas too! Try out this mouthwatering recipe!! Click on the links for additional recipes of Mint and tamarind chutney.

Preparation Time : 10 minutes
Serves : 3-4 persons

Ingredients :

Samosa / Singara  : 8

Salt to taste

Red chilli powder : 1 teaspoon

Dahi / Yogurt : 2 cups beaten

Mint chutney for garnishing

Tamarind chutney for garnishing

Roasted Cumin / Jeera powder : 2 teaspoons

Chaat Masala : 1 teaspoon 

Chaat Bhujia / Sev : 3 tablespoons 

Method :

Break and Arrange the Samosas in single serving plates or a big platter. Pour the beaten yogurt over it. Sprinkle salt to taste.

Top with enough mint chutney and tamarind chutney and sprinkle chaat masala red chilli powder and roasted cumin powder over it. 

Garnish with Chaat Bhujia.

You Dahi samosa chaat is ready to be served.

* If you wish you can also garnish the Dahi Samosa Chaat  with chopped coriander leaves, chopped green chillies, chopped onion, pomegranate seeds etc. You can also add Boiled Chana, sprouted moong or Boiled diced potatoes for a variation! 

Kettle Mukhot Diya Pitha 

I owe this recipe credits to my Mother in law! She makes the most soft and delicious Pithas. This pitha is also known as Tekeli Pitha. Basically these Pithas are steamed Rice cakes steamed in a Kettle or an earthen pot from where it has derived it’s name from. Native to Assam this Pitha is also prepared in different parts of India with variations of Sweet and savoury! Try out this traditional pitha recipe and treat your family!

Preparation Time : 30 minutes

Serves : 4-6 persons, Makes : 7-8 Pithas

Ingredients :

Rice : 2 cups

Coconut : 2 cups, freshly grated

Sugar * : 5 tablespoons

* You can also replace it with the same amount of grated Gur or Jaggery or 1/2 teaspoon of salt if you want a savoury sugarfree pitha

Salt : a pinch

Water as required

Method :

In a big bowl, soak the rice in around 5 cups of water for 1 hour. Wash and drain excess water by letting the water dry over a newspaper or muslin cloth for around 30 minutes. Make sure that the water is not completely dried off or do not leave the rice to dry in the sun or below the fan. Keep it in a cool dry paste.

Now grind it carefully in a mixer grinder to get a fine powder. Traditionally the rice is pounded in a Ural or Dheki as known in Assamese. Make sure the grinder does not become too hot or else the stickiness of the rice will reduce and the pithas will fall apart. Keep the powder in a bowl covered with a wet muslin cloth until use.

Take the Rice flour and mix in the freshly grated coconut, sugar and salt by mixing with your hands.

Now heat water in a Kettle to about half. Bring it to a boil on high flame. Now with your hands place a lid full of Rice flour mixture in the kettle lid and press gently. Cover the lid with a wet muslin cloth. Tie the ends and fold back to the head of the lid securing the mixture for steaming. Place the lid back on he kettle and let it steam on medium flame for 6-7 minutes. Remove the muslin cloth and take out the pithas in a plate gently.

Few Pithas may fall apart if you are making it for the first time but don’t give up.

Serve hot with a cup of tea or with fresh cream.

Khasta Moong Dal Kachori

Kachoris whether stuffed with daal or onions are relished by all. It’s an ideal accompaniment to your evening cup of tea or coffee. However we find it laborious to make it at home and always purchase from the nearest Sweet shop. It’s an art to make crispy kachori’s.Often Kachoris turn out soggy and unappealing. This step by step recipe has been tried and tasted for perfect crispy daal Kachoris. I bet your family will love these much more than the ones purchased from the shops. Try it out this weekend!

Preparation Time : 1 hour

Soaking Time : 1 hour

Serves : 4-6 persons

Makes : 10-12 Kachoris

Ingredients :

For the dough :

Refined flour / Maida : 2 cups

Salt : 1/4 teaspoon

Refined oil : 5 tablespoons

Water as required

For the filling :

Split Green Gram / Mug daal : 1/2 cup

Gram flour / Besan : 3 tablespoons

Ginger : 1 inch piece

Green Chili : 1

Coriander / Dhania powder : 1 teaspoon

Garam Masala : 1 teaspoon

Dry Mango / Amchur Powder : 1/2 teaspoon

Cumin / Jeera seeds : 1/4 teaspoon

Fennel seeds / Saunf : 1/4 teaspoon

Salt as per taste

Refined oil : 3 tablespoons

Refined oil as required for deep frying

Method :

Soak the Moong Dal in enough water for minimum 1 hour. Make a fine paste using the green chillies and ginger.

In a big bowl, take the flour, salt and refined oil. Combine well to get a crumble.Make a semi soft dough by adding little lukewarm water and knead it well. Let the dough rest for 30 minutes to 1 hour covered with a moist muslin cloth.

For the filling, heat 3 tablespoons oil in a kadhai or pan, add in the Saunf and Jeera seeds. Wash and clean the moong dal and drain excess water. Add it to the pan and saute for a minute. Add in the ginger chili paste, salt, dry mango powder, coriander powder and Garam Masala. Sauté and add in the Besan. Sauté for 2-3 minutes so that the Besan leaves it’s beautiful aroma and it’s rawness is completely gone. Remove from flame and let it cool.

You can use the filling as it is or if you want you can just grind it for 30 seconds in a grinder to get a rough powdered filling.

Now to make the kachori’s,knead the dough for 2-3 minutes. Divide it into 10-12 equal portions. Take a portion in your hand, gently flatten it with your fingers. Place a teaspoon of the moong dal filling and press the edges gently to seal the kachori’s. Make a round flat ball and keep aside to rest. Similarly make the other Kachoris.

Let the stuffed Kachoris rest for 5-10 minutes.

Heat oil in a kadhai or deep bottom pan. Take a stuffed ball, press between your palms gently to flatten it. 

Now slowly drop in the kachori’s by one and deep fry on medium heat till golden brown. Drain excess oil in a kitchen towel. *Remember to fry on medium heat. If you fry on full flame then the outside of the kachori’s will get colour but the inside will remain raw. 

Your Kachoris are ready to be served with tamarind chutney or tomato sauce! 

Perfect snacks to be served with a cup of tea or coffee!

Sabudana Vadas 

Sabudana vadas often known as Sago Vadas or Tapioca Fries are ideal family snacks which can also be consumed during Navaratri or Janmastami fasts. However in that case avoid the onion and replace common salt with Sendha Namak (rock salt). These vadas are soft from inside and crispy outside, just too good to resist. Try it out for yourself!

Preparation Time : 20 minutes 

Serves : 3-4 persons, Makes 10-12 vadas

Ingredients : 

Potatoes : 2, Boiled and peeled 

Sabudana / Tapioca / Sago : 1/2 cup 

Green Chili : 1, finely chopped 

Onion : 1, finely chopped 

Coriander leaves : 3 tablespoons, chopped 

Refined flour / Maida : 2 tablespoons 

Garam Masala : 1/2 teaspoon 

Pepper powder / Kali mirch : 1/2 teaspoon 

Salt as per taste 

Water as required 

Refined oil as required 

Method : 

Soak the Sago in enough water for around 45 minutes to 1 hour. 

Heat oil in a kadhai or pan for deep frying or shallow frying.

In a bowl grate the potatoes. Wash the soaked Sago, drain excess water and add it to the potatoes. Add in the chopped onion, green chilies, coriander, Maida,  Garam Masala, salt and pepper powder. Mix well with your hands. 

Now wash your hands and take a spoonful of mixture in your palm. Make a ball and flatten it slightly. Drop it in the hot oil slowly. Similarly make the rest vadas. You can give it your desired shape. Deep-fry or shallow frying till golden brown. Drain excess oil in a kitchen towel.

Serve hot with tomato ketchup or mint chutney!

Beetroot chops

Beetroot is reckoned to be a great purifier. It detoxifies your body by pulling the toxins into the colon from where they can be evacuated. However often we don’t like the deep earthy flavor of beetroot. So here is a recipe which allow you to include this superfood easily in your family’s diet. Try it out!

Preparation Time : 30 minutes 
Serves : 4-6 persons, Makes 10-12 chops 

Ingredients : 

Potatoes : 3, large, Boiled and peeled 

Beetroot : 2 , small, grated

Onion : 1, finely chopped
Green Chilies : 2, finely chopped 

Red Chili Powder : 1/2 teaspoon 

Cumin / Jeera powder : 1 teaspoon 

Dry Mango / Amchur Powder : 1 teaspoon 

Salt as per taste 

Refined flour / Maida / Cornflour : 1 tablespoon 

Bread Crumbs : 1 cup

Coriander / Dhania leaves : 2 tablespoons, chopped 

Roasted peanuts / Badam : 2 tablespoons, chopped 

Refined oil for deep or shallow frying 

Method :

In a bowl take grated beetroot, mashed potato, onion, green chilies, coriander leaves, red chili powder, cumin powder, dry mango powder, peanuts and salt. Mix well. Add half cup bread crumbs and mix well. 

Now divide the mixture into equal portions and roll between both hands to form in log shape. Slightly press to flatten the edges. This should make 10-12 chops.

You can also give it your desired shape. According make all the chops. In another bowl mix maida or corn flour with 2 to 3 tbsp of water. In a small plate take the rest bread crumbs. Dip the chops in the maida mix to coat all sides then coat with bread crumbs well, repeat same for rest.

Heat oil in a pan. Deep fry or shallow fry the chops till golden brown on medium heat. If you are concerned about using too much oil you can also tawa fry the chops in a non stick griddle pan using 1-2 tablespoons of oil.

Garnish with coriander and serve hot with mint chutney or tomato sauce.

Paneer Pakoda Cottage Cheese Fritters

If you are bored of regular Pakoda’s with your evening tea or coffee, try a different taste of pakoda made with the addition of Paneer. Cottage cheese / Paneer pakoda’s make the perfect light appetizer, great for the family or for treating your sudden guests. This is a quick recipe with no prior preparation required. You get the spice taste of tomato ketchup with chaat masala and then the paneer gives a delicious flavor in your mouth. Try it out for yourself!

Preparation Time : 15 minutes 

Serves : 3-4 persons 

Ingredients :

Cottage cheese / Paneer : 300 grams 

Tomato Ketchup : 3 tablespoons 

Curry leaf / Curry patta / Narasingha paat : 10-12

Chaat Masala : 1 tablespoon 

Gram Flour / Besan : 1/2 cup 

Turmeric powder / Haldi : 1/4 teaspoon 

Baking powder / soda : 1/4 teaspoon 

Water as required 

Salt as per taste 

Refined oil for deep frying 

Method :

Cut the paneer into 1 inch slices as shown in the picture. For one pakoda two thin slices of Paneer will be required. Place one piece of each pakoda on a plate and apply some tomato ketchup. Place a curry leaf and sprinkle some chaat masala. 

Cover it with the other paneer slice and keep aside. 

In the mean time heat oil in a kadhai or pan for deep frying the pakoda’s. In a bowl take the Besan. Add salt and turmeric powder. Mix well. And enough water to make a semi thick batter. Stir in the baking powder or soda when you are ready to fry and mix well. 

Now take the paneer sandwiches and coat it in the batter. Deep-fry till golden brown. Drain excess oil in a kitchen towel. 

Arrange in a platter, sprinkle chaat masala and serve hot with tomato sauce.

#paneerpakora #paneerpakoda #cottagecheesepakora #cottagecheesepakoda #cottagecheesefriedsandwich #friedpaneersandwich

Capsicum Bhuna Masala

My husband hates capsicum especially when it’s over cooked. The only thing he likes is deep fried capsicum fritters. I added a little twist and prepared this Capsicum Bhuna Masala recipe for dinner today and he completely loved it! Try out this quick and easy recipe to serve with Roti or Rice!

Preparation Time : 15 minutes

Serves : 3-4 persons

Ingredients :

Green Capsicum / Green Bell Pepper / Shimla mirch  : 1 cup, chopped

Onion / Pyaaz  : 1, finely chopped

Tomato / Tamatar / Bilahi  : 1, finely chopped

Black Mustard Seeds / Rai / Kola soriyo  : 1/2 teaspoon

Besan / Gram Flour : 2 tablespoons

Turmeric / Haldi powder : 1/4 teaspoon

Garam Masala powder : 1 teaspoon

Jeera / Cumin powder : 1/2 teaspoon

Coriander / Dhania powder : 1/2 teaspoon

Refined / Mustard oil / Tel: 2 tablespoons

Salt / Namak / Nimokh as per taste

Water as required

Method :

Heat a pan and roast the Besan on low heat for 6-8 minutes till the rawness is gone and you get an aroma of roasted Besan. Remove from flame and keep aside.

Heat oil in a kadhai or pan and add the black mustard seeds. When the seeds crackle add the onion and turmeric powder. Saute till the onion is light brown. Add in the tomatoes, salt, Jeera powder, coriander powder, Garam Masala and mix well. Add 2 tablespoons water and cover cook for 2-3 minutes. When the Masala is cooked add in the chopped Capsicum. Sauté for 2 minutes while adding a little water if required so that the Masala does not burn. Now add in the roasted Besan and mix well. Sauté for a minute and remove from flame.

Serve hot with chappatis, Puri’s or Rice. I’m sure you will love the Achari taste, (pickle like) and prepare it more often.

#capsicumsabzi #capsicumbhunamasala #capsicumwithbesan #acharicapsicum

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