Dhuska - Deep Fried Pancake/Puri

Dhuska is a traditional cuisine very popular in North India, a specialty of Jharkhand and Bihar. No festival is complete without it. 

Dhuska, is a kind of deep fried pancake/puri. This recipe is good for breakfast or as a snack, we had this for our lunch with Ghugni ( Dried White Vatana/ White Peas Curry) with is a classic combo for this.

1 Cup = 200 Ml
Serves 4 - 5
Ingredients
1 Cup Rice - I have used normal cooking rice
½ Cup Chana Dal
¼ Cup Urad Dal.chana
2 Green Chillies
¾ Inch Ginger
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Cumin Seeds
¼ Teaspoon Asafoetida
½ Teaspoon Turmeric Powder
¾ Teaspoon Himalayan Salt or to taste
¾ Cup Water - for grinding/making the batter
Method

Wash and soak each chana dal, 

urad dal and 

rice separately. Soak them in water for 2 -4 hours ( I soaked them for 2 hours).
After soaking for 2 hours drain all the water from it.
Grind each of them separately in a small grinder jar.

Grind the urad dal first with 

add just a tablespoon of water to a fine paste. Remove this into a bowl.

Grind the chana dal along with green chillies and ginger 

 to a fine paste, ( again by adding a tablespoon of water). Remove this too into the same bowl, along the urad dal paste.

Grind the rice in two batches

to a fine paste. 

Pour this into the ground dal bowl ( total quantity of water used to grind and make the batter is ¾ cup). 

Now add cumin seeds, asafoetida, turmeric powder, salt, chopped green coriander.

Mix all the ingredients well. Whisk the batter well, add the remaining water to make a slightly thick batter, Keep aside.

Heat oil in a medium deep frying pan . Do not add too much of oil just enough to cover the dhuska on medium high flame. Add the batter using a round spoon into the hot oil. 

When it puff up, flip and fry it on both side till golden. brown, ( see notes). Drain them out once they are fried and fry rest of the dhuska's.

Dhuska's are ready!! 

Enjoy!!

Serve it with Ghugni ( Dried White Vatana/ White Peas Curry) or any chutney. 

Enjoy, very simple & delicious!!
My Notes
Dhuska batter is never fermented. 

Since you fry them in little oil these take long time to finish frying all the dhuska's , so what I did, is that, 

in a broad frying pan, heat little oil and when they were fried on one side, 

transferred it to this pan let them fry on medium heat till they were cooked and 

golden brown on both sides, see how puff and beautiful they look.
Labels: Fried, Flatbread, Puris, Vegan, Gluten free, North Indian, Jharkhand, Bihar, Snack, Main course, Breakfast

Carrot Beet & Red Apple Soup#SoupSwappers

This cold soup has the freshness of apple and the earthiness of carrot, beetroot and ginger. A bowl of this before dinner will set your palate for other dishes to follow. This comforting bowl of red soup, is a delicious blend.

Serves 2
Ingredients
1 Medium Red Apple - chopped
1 Large Carrot - chopped
1 Large Beetroot - chopped
½ Teaspoon Grated Ginger
Lemon Juice to your taste
A Pinch of Salt

½ Cup Cold Water
A few cubes of Ice

Method 

Place all the ingredients except the lemon juice in a blender and blend it well. Strain the juice and add lemon juice to your taste. Have this immediately and enjoy a healthy and delicious cold soup. 

So simple and yet delicious. You will love to have this during summer it's so refreshing.

Labels : Carrot, Beetroot, Apple, Ginger, Cold Soup, Soup, Soup Swappers, Healthy, Vegan, Gluten free
Theme for July 2020 Soup Swappers is Summertime Soups - Hot or Cold and our host is Camilla. Thank you Camilla for hosting this event. 

• Carrot, Beet Red Apple Soup by Sneha's Recipe
• Chilled Peach Soup with Labneh by Palatable Pastime
• Cucumber Gazpacho by Veggies First Then Dessert
• Fresh Summer Corn Chowder by Culinary Adventures with Camilla
• Instant Pot Summer Soup by Making Miracles
• Summer Fresh Corn Chowder by Pandemonium Noshery
• Summer Vegetable Soup with Sausage and Lentils by Karen's Kitchen Stories
• Zucchini and Summer Squash Soup by A Day in the Life on the Farm

Green Chilly Basil Pesto Grilled Prawns#FishFriday

Light fresh and summery Green Chilly Basil Pesto marinated grilled prawns. Serve these for dinner or make them as quick appetizer for BBQ party or make it for dinner perfect for any summer evening while camping, so easy and delicious!

I have already posted a recipe of Green Chilly Pesto Fried Fish but this pesto recipe is different, actually both are delicious except that this one has cheese and roasted garlic  that takes it to another level. 

Ingredients 
1 Cup Red,Green,Yellow & Orange Bell Peppers- cubed 
1 Medium Onion - cut into cubes
Skewers as required 
For Green Chilly Basil Pesto  
15 Whole Cashewnuts

3 Long Green Chillies  - chopped
1 Clove Fresh Garlic - chopped
1 Clove Roasted Garlic - chopped
A Juice of One Small Lemon
1 Tablespoons Heaped Olive Oil  or as required
A Handful of Basil Leaves
Salt To Taste

1 Tablespoon Parmesan Cheese or  to your taste

For the Prawn Marination  
300 Grams Big Cleaned & De viened Prawns
2 Tablespoons Green Chilly Basil Pesto or to your taste
1 Tablespoon Roasted Gram Powder
1 Tablespoon Hung Curd
1 Tablespoon Lemon Juice
Salt To Taste
Oil as required for basting
Method

For Green Chilly Basil Pesto 

Add all the ingredients into the blender and blend to fine paste.  Taste for salt.  Your Green Chilly Basil Pesto is ready.  This is super delicious you can use as a dip too.

For the Prawn Marination 

Whisk all the ingredients in a large bowl till smooth batter is formed. Add the prawns, onion and bell peppers. Mix well and marinate for at least 15 to 30 minutes. Thread into skewer's and grill on charcoal or in a grill pan for  10 to 12 minutes, brush oil over them as you keep changing sides after ever 4 minutes so that they do not burn.  

Enjoy hot with any flat bread or as an appetizer.

Labels : Seafood/Fish, Grilled, Prawns, Shrimps, Pesto Sauce, Green Chilly, Colored Bell Peppers, Fish Friday, Appetizer, BBQ, Camping 

Fish and Seafood Cooked Outdoors

Event for Fish Friday Foodies July 2020
is Hosted by Wendy Klik the author and brain child of the Fish Friday Group.

Cajun Boil on the Grill from Making Miracles 

Charcoal Grilled Soy Ginger Salmon by Food Lust People Love

Crawdadding with Cousins Means Jambalaya by Culinary Adventures with Camilla

Green Chilly Basil Pesto Grilled Prawns by Sneha's Recipe 

Grilled Garlic Shrimp with Yuzu Kosho by Karen's Kitchen Stories 

Grilled Mahi-Mahi with Mojo Sauce from Veggies First Then Dessert 

Grilled Mahi Mahi with Blueberry Wild Rice Pilaf by A Day in the Life on the Farm 

Grilled Shrimp Souvlaki on Pita from Palatable Pastime

Spiced Shrimp on a Stick from Sid's Sea Palm Cooking  

Bundt Butter Tea Cake#BundtBakers

Whenever there is a carving to have some cake  for tea or  have an unexpected guest for tea, then this cake is quick to bake. Have all the ingredients in the pantry, dump it into a bowl and mix mix.  Ta da in 40 minutes from start to finish it's done. This cake taste more delicious when warm. A simple buttery flavor plain tea cake will be loved by all. 

Do try this.

Ingredients
125 Grams Butter
1 Teaspoon Vanilla essence
200 Grams Caster sugar
2 Eggs
150 Grams All Purpose Flour 
75 Grams Self-raising flour 
1/4 Teaspoon Baking soda
125 Ml Milk

Method

Preheat oven at 180°C .
Grease a deep an 8" bundt pan and dust it well with flour. Keep aside.
Beat ingredients in medium bowl on low speed with electric mixer until just combined.

Beat on medium speed until mixture is smooth. Pour mixture into prepared pan.

Bake cake in the preheated oven for 40-50 mins or until the skewer inserted comes out clean.

Let the cake rest in pan for 5 minutes then turn onto wire rack to cool.  

So soft 

When warm slice it and enjoy

Labels : Bundts, Bundt Bakers, Butter, Tea Cake

Bundt Bakers July 2020 our host for the month is Sue . Thanks Sue for hosting this event.

Let Freedom Ring! (Freestyle Bundt Cakes of All Types)

Bundt Butter Tea Cake from Sneha’s Recipe
Buttery Pound Cake from Palatable Pastime (You are Here!)
Lemon Poppyseed Bundt Cake from Making Miracles
Red Velvet Bundt Cake with Cherries Fruit Topping and Cream Cheese Icing from Pat Y Co. Candy Bar
Sourdough Chocolate Bundt Cake from Food Lust People Love
Strawberry Rhubarb Bundt Cake from A Day in the Life on the Farm
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Buttery Jeera Biscuits#BreadBakers

For Bread Bakers this month were are asked to make Yeasted Biscuits or Scones, by our Host Sue .

These buttery jeera biscuits are my favorite right from my childhood.  I love them with my evening tea.  These are so buttery and crisp, you will love them. Take these into a saucer,  pour hot tea over it, top with fresh malai, eat it with a spoon ... mouth melting and yum, this is how I enjoy them.
These so much sought after  in India and are a popular tea time snack sold in most bakeries or Irani tea houses and small roadside tea stalls. They  are a great accompaniment to our chai and also go well with soups. I, actually kept four to enjoy with my meat soup, but, because of the strict lock down here, it's difficult to get what you want at this juncture. 

Makes around 20-25 biscuits  - depending on size
Ingredients
300 Grams All Purpose Flour 
10 Grams  Fresh  Yeast
1 Tablespoon Sugar
100 Ml + 1 Tablespoon Luke Warm Water
1/4 Teaspoon Salt

1 Tablespoon Sugar
1 Tablespoon Heaped Cumin seeds 

155 Grams Chilled Butter - used salted butted

Method

Place the yeast and sugar and 100 ml luke warm water in small bowl, give it a stir, cover and let the yeast froth for 10 - 12 minutes. Place the flour, salt, cumin seeds, butter in a mixing bowl and with your fingers rub the butter into the flour till represents bread crumbs.

Add the yeast to the flour mixture and knead to a soft dough. Add more water if required. You may either not require all the water or you may need  more  depending on the quality of the flour.

Knead for 3-4 minutes, until the dough feels light and soft. Cover the bowl with a cling wrap or damp muslin cloth and leave to rise for an hour.

Deflate the dough and knead lightly. Pinch off small balls of dough about the size of a small lime and roll them to smooth balls. Place slightly apart on a greased baking sheet. Mine were real jumbo size.

Brush the tops lightly with a little water to prevent any crust forming/the tops not to dry out. Allow the balls to rise for 20 to 30 minutes or until they are almost double in size.

Preheat the oven to 190°C. When the balls have risen sufficiently, place them in the hot oven and bake for initial 20 minutes at this temperature. Then reduce the temperature to 120°C  and continue to bake for another 50 - 60 minutes or until crisp.(This time may change depending on your oven or the size of the biscuits mine took exactly an hour).

Cool completely on a wire rack and store in an airtight jar for up to 3-4 weeks. Do try them, very simple to make, these are fantastic biscuits will become your favorite if you try once.

Labels : Biscuits & Cookies, Bread Bakers, Jeera, Indian, Baked, Eggless  

Bread Bakers July 2020

Yeasted Biscuits and Scones

Thanks to Sue for hosting this month's event!

Angel Biscuits from A Day in the Life on the Farm
Buttery Jeera Biscuits from Sneha's Recipe
Cheddar Herb Scones from Food Lust People Love
Cheddar and Chive Blossom Scones from Palatable Pastime
Cheese and Herbs Scones from Ambrosia
Chocolate Scones from Passion Kneaded
Freeze and Bake Yeasted Mini Ginger Scones from A Messy Kitchen
Laminated Biscuits from Culinary Adventures with Camilla
Herbed Angel Biscuits from The Schizo Chef
Sourdough Orange Biscuits from Zesty South Indian
Sourdough Sandwich Biscuits from Karen's Kitchen Stories
Yeast-Raised Angel Biscuits from Making Miracles

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.