Fried food

Moong dal puri

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                                             Ready to serve Moongdal puri with peas masala

Makes – 10-12 of the above size

Time taken : 30 minutes(other than soaking)

Moongdal/greengram dal/Hesrubele/Moogadali in hindi , english, kannada and konkani respectively.  Moongdal is the best among all dals   from the point of view of health.    We use it in dishes like the kichadi, kosambari , dalithoy etc.  Today i would like to put up  stuffed moongdal puri which tasted very yummy and tasty too.  Here is my version of the dish.

What you need to have:

1. Moong dal – 1/4 cup

2. Ginger – 1/2 ” piece

3. Cumin seeds – 1/2 teaspoon

4. Salt – as needed

5. Spring onions – 1 tablespoon

6. Wheat atta – 1/2 cup

7. Maida – 1/4 cup

8. Asafoetida powder – a pinch(i have not added)

9. Chili powder – 1/2 teaspoon(i have not added)

10. Cooking oil – 1 teaspoon

11. Cooking oil – 2 cups (to fry puri)

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                                                               Ingredients of moongdal puri

What you do with what you have:

1. Soak moong dal in water for about an hour.  Wash and chop spring onions , ginger and keep it aside.

2. Drain water from soaked dal and grind it with ginger, spring onions, cumin seeds, salt  in the mixer without adding water to a fine consistency.KONICA MINOLTA DIGITAL CAMERA

                                                  Ingredients of grinding in the mixy bowlKONICA MINOLTA DIGITAL CAMERA

                                                                   Grind moong dal mix

3. Transfer the grind mix to a wide bowl and add maida, wheat atta and cooking oil to it and knead it into a stiff dough.KONICA MINOLTA DIGITAL CAMERA                                                       Grind dal mix other ingredients of puri dough                                           4. Make a stiff dough and let it set aside for about 15-20 minutes.  Pinch out required quantity of the dough and roll it into medium thick consistency and is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                       Puri dough, pinched out ball and rolled puri  

5. Place a skillet with 2 cups of cooking oil in it on medium flame.  When heated just test the oil by just frying a small pinch of the dough in it.  If it raises instantly then just slip a rolld puri from the side of the skillet.  Press it with your ladle in the middle so that it puffs up.KONICA MINOLTA DIGITAL CAMERA

                                                            Moongdal Puri being fried

6. Flip and fry it on the reverse too.  Repeat the same process with rest of the rolled puri.KONICA MINOLTA DIGITAL CAMERA

                                                      Moongdal Puri being fried on the reverse

7. Enjoy with any side dish of your choice like the potato bhaji, veg-kurma etc.., YummmmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                Moong dal puri with peas masala

Makes 10-12 of the above size

Time taken – 30 minutes(other than soaking)

Note: 1. Always drain water completely from moongdal as it tends to make the mix watery.

2. Do not add water at all while grinding the dal mix.

3. One can add only maida to make puri.  I have added wheat atta to make it healthier.

4. Fry puri on medium flame only.

Maralva panna pathrado (Deep fried Pathrade roll)

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Makes: around 50-60

How long it takes: About 2 hours in all

Mara is tree; Alva is colocosia; Pann is leaf.  These leaves are available only in the rainy season for a month or so in the western ghats. These leaves have been available since ages and people make use of that 1 month window to make the most pompous of delicacies. This variety of pathrado can be either shallow fried or deep fried ( rather than steamed ). I am putting the deep fried version of the dish for now. Truly a favorite among the Konkanis.

What you need to have:

1. Fresh Maralva leaves – 25-30

2. Blackgram dal – 1 /4 cup

3. Raw rice – 1 cup

4. Red chilli  – 6-8

5. Tamarind – A generous lump or Bilimbi – 8

6. Asafoetida (soft) – size of a peanut

7. Salt – as required

8. Sujee – 1 cup (For dusting the pieces)

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                                                                    Ingredients of wet masala

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                                                                              Fresh Maralva leaves

What you do with what you have:

1. Place a wide skillet on medium flame with blackgram dal in it and dry roast the same till you get a pleasant aroma and changes the colour to a little brown.  On cooling transfer it to a bowl for a closer look at the same.                                                                                                  KONICA MINOLTA DIGITAL CAMERA

                                                                   Roasted blackgram dal

2. Powder the roasted blackgram dal in the mixer to a fine consistency.

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                                                                          Powdered blackgram dal

3. Chop of the thick stem and veins  if any of the leaves so that it will be easy to spread the masala and also for the dish to fry/cook on frying.

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                                                                         Leaves being cleaned

4. Soak rice in water for about 2 hours.  Drain water and grind it with red chili, tamarind, asafoetida , salt adding water in steps to a medium coarse consistency and transfer it to a bowl.  Add required quantity of blackgram dal powder to it and adding little water bring it to spreading consistency.

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                                         Blackgram dal powder being added to the rice dough

5. Place 2 colocosia leaves on a flat surface with the reverse side of the leaves facing up right.  The reason being that the masala can be applied rightfully here. Apply masala on both the leaves as shown in the image below.

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Masala being applied to the leaves

6. Place 1 or 2 leaves at the top and bottom of the leaves depending upon the size of the available leaves.  Apply masala to those leaves as well. Place a few more on either side too and apply masala.

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KONICA MINOLTA DIGITAL CAMERA                                                              Masala being applied all over

7. Fold both the sides and apply masala to the sides as well

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Sides of the roll being folded

8. Fold the upper edge, apply masala and start rolling tight, since dal powder is sticky it will stick on its own if a little strength is applied

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Masala being applied all over

9. Roll it tight like a tube as shown in the image below.

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Pathrado roll

10. Cut the roll into 1/2″thick size pieces and dust it in sujee and place it aside as shown in the image below

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       Pieces being dusted with sujee

11. Place a skillet with 1 cup of cooking oil in it on medium flame.  On heating deep fry a batch of pathrado pieces from step 10 in it till crispy by flipping it too

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Pathrado pieces being fried in oil

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Pathrado pieces being fried flipping

12. Transfer it to a plate to have a close view of the dish. Enjoy crispy pathrado for lunch on a rainy day!

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Ready to serve maralva panna pathrado

Good to remember:

1. Use fresh and tender leaves for best results.

2. Some people prefer to grind roasted Blackgram dal by soaking and mix it with the masala and use it for the dish.

3. I prefer to powder roasted Blackgram dal since the left over powder  can be stored in an air tight container and used for some other dish like chakli.

4. I normally shallow fry it but deep frying is better preferred.  This is the deep fried version for sure.

Falafel (Kabuli Chana Vada)

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Number of Falafel: around 20-25

How long it takes: 45 minutes (other than soaking)

There are street carts (‘gaadis’) all over New York City serving this, a bit like chaat in Mumbai. We tasted these in one of those and we really loved it. A very popular snack from the Middle-east/Mediterranean made of chickpea, fava beans or both. Served as deep fried balls (think Vadas) served generally with Sesame seed sauce (Tahini) and some spicy sauce. We love this stuff. Prepared these a few months ago in New York, but only putting up now. Here it is:

What you need to have:

1. Dry  Chickpea/Garbanzo beans/Kabuli chana – 1 cup

2. Chopped onion – 1 cup

3. Garlic pods – 2-3

4. Cayane pepper -1-2

5. Coriander seeds – 1 teaspoon

6. Cumin seeds – 1 tablespoon

7. Chopped Parsley – 3 tablespoons

8. Salt – to taste

9. Oil to fry – 2 cups

Ingredients to mix:

1. maida – 3/4 tablespoon

2. Black pepper powder – 1/4 teaspoon

3. Cardamom powder – 1/4 teaspoon                                                      

Soaked chickpeas/Garbanzo beans

                                                          

Other ingredients to grind & mix

What you do with what you have:

1. Soak Chick peas over night in water and is as shown image-1.

2. Grind it along with coriander seeds, cumin seeds, chopped onions, garlic pods, parsley greens and salt with out adding water to a medium coarse consistency.  Add maida, pepper powder, cardamom powder to it and mix well                                                        

   Grind chickpeas with ingredients & other ingredients to mix later

3. Make round balls with the mix from step 3. Place a skillet with 1 cup cooking oil in it on low/medium flame. Once the oil is heated, drop the dough and fry till brown overall.

Falafel being fried                       

                                                Falafel being fried till brown

4. Enjoy with any sauce of your choice. You can even crush it between bread/naan like Vada Paav. Yummmmmmm!!!                                                                 

Ready to serve yummy falafel

Good to remember:

1. Soak chick peas overnight for best results.

2. Grind beans without water to turn crispy on frying.

3. Use medium flame for frying.

Pumpkin Sweet Puri

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Number of Puris: 20

How long it takes: 30 minutes

Pumpkin is a gourd in the same family as Ash gourd etc. It has either orange or yellow pulp depending upon the variety of seeds. It is available in plenty and has versatile uses. I have already put up pumpkin curry, a Pumpkin Coconut gravy recipe, and now here comes a more exotic type – Pumpkin Puri. This is a Goan recipe which I borrowed from one of my Goan friends and these puris are similar to the ‘Mangalore’ buns I put up earlier. This is an excellent party and lunch box dish as well. Here come the puris!

What you need to have:

1. Grated pumpkin – 1 cup

2. Wheat atta – 1 cup

3. Sugar – 1/4 cup (Jaggery can be used as well)

4. Pure ghee – 2 teaspoons

5. salt – a pinch

6. Cooking oil – 1 cup ( to fry)

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Ingredients of Pumpkin pur

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Pureed pumpkin

What you do with what you have:

1. Grate pumpkin the grater and puree it in the mixer without  adding water as shown in image 2. Powder sugar too and keep it aside.

2. Place a skillet with 1 teaspoon pure ghee in it and add pureed pumpkin and fry it on low flame till the water evaporates.

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       pureed pumpking being fried

3. On cooling mix atta, powdered sugar and pumpkin , ghee and salt in a bowl and knead it into a soft dough like the usual chapati without adding water. Knead with an additional teaspoon of ghee and keep it aside for about an hour.

KONICA MINOLTA DIGITAL CAMERA                                      All the ingredients in a bowl                                                                 

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Knead atta, pinched out ball & rolled puri

4. Pinch out the required quantity of the dough and roll it out into 3-4″ round disc and keep it aside. Repeat with the remaining dough.

5. Place a skillet with 1 cup cooking oil in it. On heating, fry rolled puri in a row either one at a time or in batches till it runs brown on both the sides.                                                          

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Puri being fried in oil                                                                    

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Puri being flipped & fried 

6. Enjoy either plain or with tomato kethup with a cup of tea!!!!Yummmmmm!!!!!!                                                                 

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Ready to serve pumpkin puri

Good to remember:

1. The colour of this dish could depend upon the colour of squash and also sugar or jaggery.

2. The dough should be smooth and should knead properly.

3. There is no need to dust while rolling.

4. Do fry on medium flame for better results.

5. This dish will taste great on the next day like buns than hot.

 

Onion Pakoras (onion fritters)

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How many Pakoras : around 20 of above size

How long it takes: 45 minutes in all

I am not going to introduce this dish. Onion as a garnish does wonders to a typical dish. This dish is essentially onion. This was the most common street-food from my college days – Onion Bhajhi/Neeruli bajhe(in kannada) and the Bengalgram Dal Vada can never be forgotten. Today I would like to put up this onion bhaji which I prepared on a freezing winter evening here in New York City. Here it is:

What you need to have:

1. Chopped onions – 4 cups

2. Besan atta – 1/2 cup (approx)

3. Rice atta – 2 tablespoons (approx)

4. Chili powder – 1 teaspoon

5. Turmeric powder – 1 teaspoon

6. Asafoetida powder – 1 teaspoon

7. Green chili -2

8. Cumin seeds – 1 teaspoon

9. Cilantro chopped – a handful

10. Salt – as needed

11. Cooking oil -2 teaspoon

12. Cooking oil to fry- 2 cups (approx)

Ingredients of onion bhajhi

What you do with what you have:

1. Wash, peel and chop onions lengthwise and keep it aside.                                                                  

Onions chopped lengthwise

2. Just mix salt to the chopped onions and all other ingredients like the chili powder, turmeric powder, asafoetida powder, chopped green chili, cumin seeds and mix well so that it releases a little moisture to add atta later on.                                                             

All powders and salt added to onions

3. Add both rice atta and mix it well. Later on add besan atta in steps mixing it every now and then to get to the required just droping consistency. Do not add water at all and on adding salt whatever moisture releases would be sufficient enough to mix both the atta. This will turn the bhajhi crispy!!!

Onion bhajhi consistency

4. Place a skillet with 1.5 cups of cooking oil in it on the medium flame. On heating just drop onion bhajhi in it and fry till brown and crispy. Flip and fry on both the sides till crispy and brown. Place it in a colander with tissue paper to get rid of extra oil if any.                                          

Onion bhajhi being fried in oil

5. Enjoy it with a cup of tea or coffee. Yum !

A closer view of the dish

Good to remember: 

1. Onions should be chopped lengthwise to get the proper shape for the dish.

2. Do not even sprinkle water since the dish will turn soggy.

3. Fry till it turns crispy and brown.

Beetroot cutlet

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Beetroot a colourful veggie when added to any dish gives an awesome colour, even if the taste may get overshadowed by other ingredients. I have put up a few dishes like the Beeetroot rice, Sasam, Beetroot Salad, Beetroot Halwa and here comes the cutlet to add to the long list of cutlets on this blog. Of course, talking of cutlets, this blog has hosted a few others – vermicelli cutlet, corn cutlet, drumstick blossoms cutlet and the classic veg cutlet on this blog. This was a request recipe.

What you need to have:

1. Grated beetroot – 4 cups

2. Mashed potato – 1 cup

3.  Green peas – 1 cup                                            Ingredients of Beetroot cutlet

Seasoning Ingredients:

1. Cumin seeds  – 1 teaspoon

2. Chopped onions – 1 cup

3. Chopped green chily – 1 and 1/2 teaspoon

4. Galic paste – 1 teaspoon

5. Garam masala – 1 teaspoon (home made)

6. Lemon juice – 1 teaspoon

7. Chopped cilantro – a handful

8. Salt – As per taste

9. Cooking oil – 1 Tablespoon

10.  Cooking oil to shallow fry the cutlets – as required                         Other ingredients of seasoning & Garnishing

What you do with what you have:

1. Wash, wipe and peal beetroot with a kitchen towel and grate it fine. Wash and peel potatoes and cook it in the cooker till smooth, just crush green peas in the mixer and keep it aside.

2. Wash, peal and chop onion fine, chop green chily, cilantro fine and peel garlic and ginger and keep aside.

3. Place a skillet with 1 tablespoon of cooking oil in on low/medium flame and on heating add cum in seeds to it and allow it to splutter. When done add chopped onions and required quantity of salt to the dish and keep stirring. When it turns transparent add chopped green chily, ginger-garlic paste, garam masala powder and add grated beetroot to it and close it with a lid on low flame. When grated beetroot is cooked add crushed green peas and mashed potatoes to it and allow it to cool for a while.                     Mashed potatoes, crushed green peas being added

4. When done finally add lemon juice and chopped cilantro and mix well to form a paliable mixture.

5. When cooled either make round balls or oval shaped .                                  Cutlets being shaped into oval shape

6. Dust them in bread crumbs and keep it aside.                                       Cutlets being dusted in bread crumbs

7. Place a skillet with 2 teaspoons of cooking oil in it and on heating place the cutllets o it and fry it till done on low/medium flame. When done flip and fry it on the reverse till it is brown and crispy. Make sure you do not burn it as the colour of the cutlet is also reddish be careful to see that you fry it carefully. 
                                   Dusted cutlets being shallow fried
 
                                       Cutlets being fried on the reverse

                         Ready to serve Beet cutlet with tomato sauce

8. Enjoy with either tomato sauce or even green mint chutney.  Yum!!!!!!!!!!

Good to remember:

1. By grating beet and cooking later with onions one can get rid of the moisture in it easily.

2. Dusting in either rusk powder or bread crumbs will bind the cutlets to shallow fry them too.

3. I prefer to shallow fry cutlets than deep fry to minimize oil intake. Shallow frying is particularly recommended if the mix is refrigerated.

 

Banana blossom vada

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Banana blossom are fibrous and is a little indifferent/bland in their taste when you just eat it as it. But it is a good combo when you mix with the right things. One of those right things is with chana. This Bonda/Vada dish results from that combination with Bengalgram dal. And as all vadas go, these are great tiffin/tea items when consumed hot with chutney/ketchup. And if banana blossoms are your kinda things, you can also look at 2 other recipes here – Banana Blossom Stir fry with Kabuli Chana and Banana Blossom Wet Chutney.

What need to have:

Ingredients 

1. Chopped tender Banana blossom – 1 and 1/2 cup

2. Bengalgram dal – 1 cup

3. Kashmiri chili – 2-3

4. Asafoetida (soft) – size of a peanut

5. Green chili -1-2 Less spicy

6. Ginger – 1″ piece

7. Cumin seeeds – 1 Teaspoon

8. Chopped onion – 1 cup

9. Curry leaves 4-5 Sprigs

10. Chopped cilantro – A handful

11. Rice atta – 2-3 Tablespoons

12. Salt – as per taste

13. Cooking oil – 2 cups to fry

What you do with what you have:

1. Chop off the outer layers of the Banana blossom and chop the inner most tender portion fine and soak it in water for about an hour.

2. Soak Bengalgram dal in water for about 4-5 hours till soft (you should be able to pierce easily with your nails) and grind it in the mixer adding red chili and asafoetida to a medium fine consistency without adding water but adding required quantity of salt to the dish.

Washed and soaked dal and blossoms

Ground blossoms, dal, chilli 

3. Wash, peal and chop onions fine, also chop green chili, cilantro too fine and kep it aside.

4. Transfer the ground dal to a bowl and mix in chopped onion, cilantro, and green chili to it and mix well.  Finally add 2 tablespoons of rice atta to it and mix well just before frying.  Check for salt.

Added ingredients to the mix 

5. Pinch out the required quantity of the dough and make round ball and flatten it.

Flattened dough ready to be fried

6. Place a skillet with 2 cups of cooking oil in it on medium flame. On heating just fry the flattened balls in the oil till crispy and dark brown in colour.

Vadas turning brown – will be ready to eat in a while

7. Enjoy hot with either pudina chutney or Tomato sauce.  Yumm!