Tikhat Mitachi Puri / Khari Puri

Tikhat Mitachi Puri / Khari Puri, is a tasty puri, slightly spicy, it stay's good for  3-4 days, so it's good to carry while travelling.  Can have this with pickle or yogurt. It's excellent.

This is part of Akshaya Tritiya Veg Lunch Thali.

Ingredients  
2 Cups Whole Wheat Flour
2 Tablespoons Heaped Besan/Chickpea Flour
2 Tablespoon Heaped Rawa/Semolina
1 Teaspoon Sea Salt
1 Teaspoon Sesame Seeds
1 Teaspoon Ajwain/ Carom Seeds
1½ Teaspoon Red chilly powder
½ Teaspoon Turmeric Powder
2 Tablespoon Hot Oil
Water as required for making the dough
Method

Mix all the dry spices , besan, rawa 

well into the flour, add hot oil and mix well

Add water little at a time to make a firm slightly stiff dough.

Keep this dough covered with a damp cloth aside for 30 minutes.

After 30 minutes the dough will like this a little soft.

Divide the dough into small lemon size ball. 

 Oil the rolling board and take each ball and roll  them into small puris ( do not use dry flour or else the puris will absorb more oil).

Heat oil on medium high flame when the oil is hot, fry the puris depending on the size of the pan add one or two and fry, till they are golden on both sides. 

Remove them on to a kitchen towel, so that the excess oil can be absorbed.

They are ready, so puff and yum...

See the goollo mollo puris.

Enjoy!!

Labels : Flatbread, Puris, Maharastrian Cuisine, Maharashtra, Main course, Travelling Menu, Red Chilly Powder, Besan, Rawa, Whole Wheat Flour

Chicken Russian Kebabs

These Chicken Russian Kebabs were made for my family get together. These were a hit! These are great to make for Ramadan Iftar or Sehri. You can make them in advance and keep it in the refrigerator for 3 -4 days. these cannot be frozen. These are Crispy crunchy from outside and soft juicy from within.

Ingredients

Cups Boiled Chicken - choppered
1 Cup Cabbage - finely chopped
1 Cup Carrot - finely chopped
1 Small Capsicum - finely chopped 

½ Cup Parboiled French beans - choppered 

½ Cup  Boiled Sweet Corn - choppered 

15 Curry Leaves - finely chopped 

½ Teaspoon Ginger Garlic Paste
4 Green Chilies - finely chopped
3 Tablespoons All Purpose Flour
1 Teaspoon Salt
1/2 Teaspoon Black Pepper  powder
1/2 Teaspoon Red Chilies Flakes 

3 -4 Medium Potatoes - boiled, mashed
Bread Crumbs As required
2 Eggs  - whisked
Oil For deep frying

Method

Boil the potatoes and mash them. 

In 2 tablespoons oil add finely chopped curry leaves and  all purpose flour , salt, pepper powder, chilly flakes,  ginger garlic and saute for a minute or two then add all the veggies, and let it cook for 2 minutes on low flame.  Switch off flame add coriander leaves,  the boiled chicken and green chillies give it a good mix , remove this on a plate and let it cool.  When the mixture has cooled down add the mashed potatoes and mix very well.

Form into thick round patties, coat in bread crumbs, dip in egg and deep fry in medium hot oil till golden on both sides.

Remove them on to kitchen towel and enjoy them hot. 

 Enjoy!! 

Labels : Kebabs, Chicken, Party pleasers, Appetizer, Capsicum, Carrot, Cabbage, French Beans, Ramadan

Gravywali Gatte Ki Sabji

There are many variations of making Rajasthani "Gatte ki sabzi". Rajasthani Gatte Ki Sabzi is a delicious main course dish prepared from besan flour, roundels called "Gatte: which are cooked in a  yogurt based gravy. It's so delicious vegetarian dish that you will love  and it's gluten free too. 

Have no veggies in the house, then no worries, make this comforting  and finger licking "Gravywali Gatte Ki Sabji"

Ingredients

For Gatte
1 Cup Heaped Besan/Chickpea Flour
½ Teaspoon Red Chilly Powder
½ Teaspoon Salt
½ Teaspoon Saunf / Fennel Seeds

½ Teaspoon Cumin  Seeds

2 Tablespoons Yogurt - whisked

¼ Teaspoon Turmeric powder

2 Teaspoons Oil 

For the Gravy

¼ Cup Oil
2 Teaspoons Cumin Seeds

1 Bay leaf
Salt to taste 
1½ Teaspoons Red Chilly Powder or as per spice level

2 Tablespoons Coriander powder
1 Teaspoon Level Garam masala powder
1  Medium Onion  - grind to fine paste
 3 Cloves Garlic - grind to fine paste 
2 Green chillies - finely  chopped
3 Tablespoons Malai - optional
200 Grams Yogurt - whisked 
Mint and  Coriander leaves - for garnishing.

Method 

For the Gatte 

Mix all ingredients make tight dough roll them into long sausages.  

Then steam them in a plate for 10 minutes. 

Let them cool completely, then cut into small pieces.

For the Gravy 

Heat oil in kadai, add cumin  seeds when they sizzle, add the  bay leaf and the onion garlic paste, saute till  it starts to leave oil from the sides. Now  take the kadai off flame and add the whisked yogurt,  mix it well, place the kadai back on flame add the green chilles , red chilly and coriander powder and fry till oil surfaces.  

Add about a cup of hot water and  mix well bring this to a rolling boil, add salt to taste and the gatte, cover and let it cook for 5 - 6 minutes, stirring in between.  Now add the garam masala powder and malai, mix it well, switch off the flame. 

 Garnish it with mint and coriander leaves. 

Enjoy this with rice or rotis. 

Lables :  Vegetable, Gluten free, Besan, Rajasthan, Vegetarian Curry, Main course

Badshahi Chicken Legs - Air Fryer

Although this chicken leg is grilled in the air fryer it is juicy and not dry. That's because I grill it with the marinade, hence the chicken does not dry out. Try this method and you will enjoy a juicy air fryer grilled chicken that is healthy and delicious.

Ingredients 
2 Chicken Legs
½ Teaspoon Salt or to taste
½ Teaspoon White pepper powder
1 Teaspoon Ginger Garlic paste
2 Tablespoons Yogurt
2 Tablespoons Hung Curd
2 Tablespoons Cream
1 Egg white
A Pinch Freshly Grated Nutmeg
1 Tablespoons Corn flour
2 Tablespoons Ghee
Grind To A Fine powder
4 Whole Cashewnuts
1 Green cardamom powder
¼ Teaspoon Shahjeera
Rice for serving 

Method
Prick and marinate chicken with all the given ingredients for at least 2 hours, I kept this over night.
Pre heat the air fryer at 165°F for 3 minutes.

Place the one chicken leg in an Pyrex dish along with half the marinade, in  the air fryer. Cook 20 minutes.
Flip chicken and increase the temperature to  180° cook for 10 more minutes. Check for doness, since it depends on your brand of air fryer. Again flip and keep it for 3 -5 more minutes until that sides gets grilled marks. 

Let it sit in the air fryer for another 2- 3 minutes.

A juicy grilled chicken legs is ready to enjoy.

Lables : Chicken, Air Fryer, Multicooker Monday, Grilled, Appetizer, Healthy 

Multicooker Monday April 2020:

Recipes for Instant Pots, Slow Cookers, Sous Vide and More!

• Instant Pot Corned Beef with a BBQ Whiskey Glaze from A Day in the Life on the Farm
• Instant Pot Beef Tacos from Palatable Pastime
• Easy Beef Stroganoff Pasta (Instant Pot) from Food Lust People Love
• Instant Pot Creamy Broccoli Mac N Cheese from Making Miracles
• Badshahi Chicken Legs - Air Fryer from Sneha's Recipe
• Slow Cooker Chicken Marbella from Karen's KItchen Stories

Vegetarian Thukpa#Soupswappers

For this month event our host Karen  , asked us to make  noodle soup. 

Thukpa is a Tibetan noodle soup which has its origins in eastern part of Tibet . But this soup is mostly made with meat and is popular in Nepal, Bhutan, in Northeast India - states like Sikkim, Assam and Arunachal Pradesh.

When I,  was in Sikkim for a holiday, had this vegetarian as well as the non vegetarian version, on different day's for my dinner, it's so delicious, filling soup , since it's loaded with vegetables.

Ingredients 
1 Packet Noodles
1 Small Onion - finely chopped
2 Medium Tomatoes - finely chopped
1 Carrot - cut into juliennes
½ Cup Shredded Cabbage

4 French Beans - chopped
10 Broccoli Florets or Cauliflower
½ Teaspoon Minced Ginger
2 Cloves Minced Garlic
½ Teaspoon Garam masala
½ Teaspoon Red Chilly powder
750 Ml Vegetable Stock
1 Teaspoon Soy Sauce
1 Tablespoon Oil
Salt to taste
Method

In a pan, heat oil , add the ginger garlic paste, saute  till it just starts of change color, add the onions saute until its turns translucent.  Add the tomatoes, cook  till they soften a little . Add the veggies -  carrots, broccoli florets, shredded cabbage , french beans and saute till for a minute. Add the vegetable stock and salt, bring this to a boil.  Now add garam masala, red chilly powder and soy sauce,  mix well and let it cook  till the veggies are done. 

Taste for salt and adjust the seasonings if required.

Meanwhile cook the noodles separately as per packet instructions.

For serving, place the noodles in a serving bowl and pour the soup on the top.

Serve hot a healthy and a delicious dinner or lunch is ready.

This is a vegan and gluten free soup.  To make it gluten free used rice noodles.

Labels : Soup, Broccoli, French Beans, Carrot, Cabbage, Noodles, Soup Swappers, Healthy, Main course, Vegan, Gluten Free

• Chicken Cordon Bleu Noodle Soup from Cindy's Recipes and Writings
• Curry Udon with Prawns from Culinary Adventures with Camilla 
• Homemade Ravioli and Spinach Soup from Sid's Sea Palm Cooking 
• Leftover Beef Soup with Noodles from A Day in the Life on the Farm 
• Minestrone with Clams from Palatable Pastime 
• Pasta e Fagioli Soup from Making Miracles
• Taiwanese Beef Noodle Soup from Karen's Kitchen Stories 
• Vegetarian Thukpa from Sneha's Recipe

Fried Bombils / Bombay Ducks With Temprado Masala#FishFriday

Our Theme this month for Fish Friday Foodies is Inspired By Your Travels and our host is Camilla M. Mann . 

Goan are basically fish eater's and they love to eat fish every day. I have visited Goa umpteen number of times. What I, enjoy eating most is their fish preparations, tangy, spicy .. mouth watering. This is one of the recipes of Goa, a simple and spicy fried fish with Temprado Masala- Homemade, some call it Green Recheado Masala or Green Masala. 

Bombils have a lot of water content and the secret to perfect crisp fried bombils is to remove as much moisture as you can from the fish before frying them. Makes a great appetizer as they taste the best from pan to the plate!

Read My Notes and follow each step carefully before you start - to get a crispy and tasty Fried Bombils.

Ingredients
10 Fresh Bombils /Fresh Bombay Ducks
3 Tablespoons Heaped Temprado Masala- Homemade
½ Teaspoon Salt
1 Cup Heaped Fine Rawa/Semolina or as required
¼ Cup Heaped Rice Flour or Corn flour - I used rice flour
Oil as required for frying

Method 

Wash and clean the Bombils.

 Slit each of the bombil lengthwise. 

Open up each of the fish and flatten them with your hands. 

Place them on the kitchen platform.

 Take another plate and cover the fish

 Keep some weight over that plate. (This is done to remove all the water from the bombils). for 30 to 45 minutes.

 Pat them a fresh kitchen towel ( I use an old cloth which I can throw away ). 

They should be absolutely dry.

Rub salt. Apply the Temprado Masala- Homemade , individually on all sides using your hands. Keep this aside to marinate for at least 20 minutes or more in the refrigerator.

To Crumb Coat

Mix the rawa and rice flour well, spread it in a plate and keep aside.
Now tilt the plate in which the Bombil is marinated to remove excess water. Take each Bombil and press it into the rawa - rice flour mix on both sides nicely by pressing to crumb coat well.

Keep the crumb coated Bombils aside covered and refrigerate them for at least 15 minutes. 

Heat a pan with a tablespoon of oil and place only 3 Bombils in a pan to fry at a time. (see My Notes for frying ). 

Fry till golden brown. Serve this with tomato slices or any green salad with a drizzle of lemon juice.  

So yummy and finger licking.

My Notes 

Do not add too much oil in the pan to fry the Bombils or else they disintegrate. 

Do not crowd the pan with too many Bombils at a time.
Fry one side on high flame for 2 minutes then reduce the flame to low and leave it to golden brown one side, then flip and just drizzle a teaspoon of oil on the pan and fry this side on low flame only till golden brown and crisp.
Do not flip the fish too many times, the Bombils will disintegrate. 

Wait till one side is perfectly golden brown done, then flip it carefully, tenderly with love. 

Labels: Fish Friday, Seafood/Fish, Goa, Fried, Bombay Duck, Bombils, Starters, Main course

Baked Salmon and Veggie Parcels by Food Lust People Love
Foiled Fish with Mango by A Day in the Life on the Farm
Fried Bombils and Bombay Ducks with Temprado Masala by Sneha's Recipe
Irish Fish Cakes by Karen's Kitchen Stores
Pickled Fish, A Plethora of Textures, and Memories of a Holiday Trip to Denmark by Culinary Adventures with Camilla
Senegalese Fish and Rice (Thiéboudienne) by Making Miracles