Onion Pakoda/Bhajiyas#SundayFunday

Onion pakodas, also called onions fritters/ onion bhajiyas are a popular snack that is eaten all over India. It is super easy to make bhajiyas are crispy and crunchy onions mixed in chickpea flour and spices. Onion Pakoda is a famous street food from Mumbai. The key to making your best crispy onion pakoda is in the slicing, make sure that all the slices are uniformly.

When I was working on the way back from work, a small South Indian restaurant use make these bhajiyas in the evening and these were so irresistible that most of day's I used to pick up these for us to have as an evening snack.

In monsoons my mother would make different types of pakodas for us to have with our evening, chai and this is the world’s best combo ever! Even today when it rains heavily, I crave for a hot plate of pakodas, since my hubby doesn't like deep fried items often, I always wish someone would make them and give me to enjoy 😋!!

Serves 2
Ingredients
3 Medium Onions - thinly sliced
½ Teaspoon Salt
1 Cup Besan / Chickpea Flour
1 Tablespoon Rice Flour
1 Tablespoon Chopped Corinader Leaves
1/8 Teaspoon Cumin Seeds
¼ Teaspoon Red Chilly Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Heaped Hot Oil
A Pinch Baking Soda
Oil as required for Deep Frying

Method  

Slice onions and transfer them to a mixing bowl. Add ½ teaspoon salt and mix it well, keep this aside.

Heat oil in the deep frying pan/kadai on medium low flame.

Let's make the batter while the oil is heating.
In a bowl add besan/chickpea flour, rice flour, cumin seeds, chilly powder, turmeric powder and salt, mix this well.
Squeeze out the water from the onions , add this squeezed onions along with coriander leaves to the chickpea flour mix and mix it by squashing the onions as it is getting incorporated into the mix. Do not add water. Leave this aside, till the oil is really hot, and the onions will release it's moisture into the batter. To check whether the oil is ready, take a little of onion, leave it into the oil, when added it should immediately float to the surface. The oil is perfectly ready to fry the onion bhajiyas.
                            

Take a teaspoon heaped of the hot oil, add the onion mix and mix it with a spoon ( this oil will make the bhajiyas, crispy and light). When well mixed add a pinch of baking soda and immediately give it good mix with your hands. Take little of the onion mix and leave it in hot oil on medium high flame, when all of the bhajiyas have risen to the surface reduce the flame and fry them on medium low flame till they are brown and crispy. Take one and check if the it cooked. When your are removing them with a slotted spoon then again increase the flame to medium high, this will prevent the bhajiyas from absorbing a lot of oil.

These onion bhajiyas are best enjoyed hot, when they start to get cold they will loose their crispiness!
Serve them immediately with some green chutney or ketchup! If you are like me, you will gobble it up as it is, they are so crispy and irresistible.

Labels: Pakoda, Bhajiyas, Besan, Deep Fried, Street food, Snacks, Sunday Funday, Serves Two, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is
Renu Agrawal Dongre of Cook with Renu 

Recipes with Chickpea Flour

• Airfryer Banana Crisps by Sizzling Tastebuds
• Onion Pakoda/Bhajiyas by Sneha’s Recipe
• Spiced Chickpea Flour Gnocchi with Spinach Coconut Sauce by Food Lust People Love
• Tawa Bread Pakora by Mayuri's Jikoni
• Vegan Chickpea Tomato Omelette by Cook with Renu
• Zucchini Fritters by A Day in the Life on the Farm

Baked Pork Enchilada Salsa Verde Casserole#BakingBloggers

I wanted to make something easy, so instead of making traditional rolled enchiladas made these no fuss casserole. Made this quick dish where in I just threw everything into a casserole.
Assembling the pork enchilada casserole takes little effort, as I simply layered the pork and rest of ingredient one by one and baked it. To save time, I made the pork and the Salsa Verde two days in advance and refrigerated it. I made the Fried Corn Tortillas on the day when I wanted to bake it. If you want, this, can be assembled well , in advance, as it reheats quite well, can assure you this, since I, had leftovers and reheated it after two days and it tasted just as good as the freshly made one.

Servings 2 -3
Ingredients 
250 Grams Pork Mince
1 Cloves Garlic - finely chopped
1½ Teaspoon Lime juice
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
1 Teaspoon Vegetable Oil
Other Ingredients
Salsa Verde
4 Corn Tortillas - torn
1 Cup Shredded Provolone & Cheddar Cheese
1 Small Onion- diced
¼ Cup Chopped Coriander/Cilantro leaves
Sour cream, for serving
For the Fried Corn Tortillas
1 Cup = 250 Ml
Ingredients
1 Cup Maize Flour
¼ Teaspoon Pink Himalayan Salt
1 Teaspoon Oil
125 Ml+ Water

Method

Heat a tablespoon of oil in a pot/kadai, add minced  garlic and the pork mince, sauté till it changes color

add salt  and pepper powder , mix well

add ½ cup water. Bring the pot to a boil, and then turn the heat down to low and simmer uncovered for until the mince is cooked 

and all moisture nearly evaporated ( there should 2 - 3 tablespoons of liquid in the mince). 

Cool till it comes to room temperature add ½ cup of the Salsa Verde, lime juice and little coriander leaves . Taste for salt and spice, add more Salsa Verde if you want it more spicy. 

For the Fried Corn Tortillas

In a skillet, boil the water, add salt and oil. When it comes to a rolling boil add the maize flour and mix well with a spoon. Let it cook for a minute. Switch off the flame and cover it with a lid for 3 minutes. When it is still warm, knead this to soft dough, if required add a teaspoon of hot water while kneading. Knead it well into soft dough. Cover and keep it aside for just 5 minutes. 

Divide the dough into 5 equal balls. Roll each between a oiled plastic sheet in a tortilla press/puri maker. 

Cut it with a mould to make the edges smooth and tortilla the same size. 

Bake this in non stick skillet (See Notes) till it get brown spots on each side. 

Keep this on wire rack. Like wise make the rest of the corn tortillas. 

Wrap them in a towel and let them cool completely.
Heat up the vegetable oil on low heat in a small pan Use a pan that will fit the tortillas so that you can use a little to fry them).

Once the oil is hot add one tortilla at a time, and fry on medium flame till they are crisp. Keep aside to drain on a kitchen towel.

I even fried the broken tortilla pieces and used that to layer the casserole, since they are to broken into pieces.

To Assemble- Pork Enchilada Salsa Verde Casserole
Preheat the oven to 170°C.

In a casserole, place half of the broken tortillas in it, tearing in pieces to fill in any gaps. 

Evenly top the tortillas with half the pork, 

sprinkle half the diced onions ( I had 2 tablespoons of leftover red and green capsicum so used that too)

half the chopped coriander leaves, and and evenly spread the Salsa Verde. 

Then sprinkle the shredded cheese. 

Top that layer with remaining torn tortillas and then add the rest of the pork, 

the rest of the onions, capsicums, evenly spread the salsa,

sprinkle coriander leaves and then top evenly with the rest of the cheese.

Bake uncovered for 25 minutes or until the casserole is lightly browned and bubbling. Allow to rest for 10- 12 minutes before serving. 

Serve warm with sour cream and wafers.

My Notes
The pork and Salsa Verde can be made ahead of time and kept refrigerated for 3 days.

I baked the first tortilla on my anodized tawa and it got stuck see pic, so use a non stick pan to bake the tortillas.

Labels: Pork, Salsa Verde , Mexico, Mexican, Baking Bloggers, Corn, Tortilla, Baked, Enchilada, Serves Two, Main course, Green Tomato, Breads  

Baking Bloggers (April 2021): Baking of Mexico

• Baked Pork Enchilada Salsa Verde Casserole from Sneha's Recipe
• Bolillos from Culinary Adventures with Camilla
• Capirotada de Leche from Palatable Pastime
• Cheesy Corn Dip from Magical Ingredients
• Chicken Chili Tortilla Casserole from Food Lust People Love
• Creamy Caramel Flan from Making Miracles
• Mexican Chicken Bake (DASH Friendly) from A Day in the Life on the Farm
• Tacos De Jocoqui (Sour Cream Tacos) from Sid's Sea Palm Cooking
• Telera Rolls from Karen's Kitchen Stories

Tomato And Balsamic Pasta#Improv

This dish is super quick and easy to put together especially perfect for those when dinner needs to be ready in a hurry. The magic of this dish is the balsamic vinegar, it gives a tangy flavor to it.
Serves 2
Ingredients
1 Cup Heaped Ziti Pasta
2 Tablespoons Olive Oil
1 Medium Onion - chopped
4 Cloves Garlic - minced
2 Medium Tomatoes - chopped
1 Tablespoon Balsamic Vinegar
1 Cup Vegetable Stock
½ Cup Pasta Water
½ Teaspoon Red Chilly Flakes
½ Teaspoon Freshly ground black pepper 1 tsp
2 Tablespoon Freshly Chopped Basil Leaves
Grated Parmigiano-Reggiano as required

Method

Boil the ziti pasta as per package instructions. Drain and reserves ½ cup pasta water.
In large pan heat the olive oil add onions, garlic sauté till the onions are translucent. Now add in tomatoes, balsamic vinegar and vegetable stock, pasta water, bring this to a boil, cover and let this cook till the tomato softens a little. 

Then add red chilies, black pepper, basil leaves and pasta, give this a good mix and let it simmer it for 2 - 3 minutes, on medium high flame, stirring at intervals.

Serve it up in a bowl with lots of freshly grated Parmigiano-Reggiano and with a fried egg (optional).... Enjoy!!

Labels : Vegan, Italian, Serves Two, Tomato, Basil, Balsamic Vinegar, Pasta & Noodles, Improv Cooking Challenge, Parmesan Cheese, Main course, Italy, International Cuisine

Improv Cooking Challenge:April 2021

Tomatoes & Balsamic 

Stuffed Caprese Chicken by Making Miracles 

Tomato and Balsamic Pasta by Sneha’s Recipe

Tomato Tart with Balsamic Glaze by Sid's Sea Palm Cooking  

Balsamic Braised Chicken Breasts by A Day in the Life on the Farm   

Homemade Whole Wheat Sun-dried Tomato Pasta and a Salad by Magical Ingredients  

Asparagus Bacon Caprese Salad By Cookaholic Wife

Handi Mutton Mughlai#SundayFunday

Made this Handi Mutton for my family get together dinner and it turned out so delicious that they all enjoyed. The next day a little was remaining that was even more delicious. This is yummy dish. 

The mutton is cooked it on slow fire in a mud handi for about 4 hours so the flavors was even more yummy. This is called handi mutton mughlai since this is made in mud handi (which we East Indians call it a treezal).

Try this yummy recipe and enjoy it like we did.. so let's go to the recipe.

Ingredients
1¼ Kg Mutton/Lamb- cut into medium cubes
Grind To Fine Paste
4 Large Onions
12 Green Chilies
4 Tablespoons Ginger Garlic Paste
30 Mint Leaves
8 Tablespoons Coriander Leaves
3 Teaspoons Coriander Powder
2 Teaspoons Cumin powder (roasted & ground)
1 Teaspoon Green Cardamom powder
2 Teaspoons Garam Masala
1 Cup Brown Onion - crushed
4 Tablespoons Ginger - julienne
1 Cup Ghee 
Whisk Together
2 Cups Yogurt
6 Tablespoons Cream
4 Tablespoons Cream Cheese
30 Cashew Nuts - soaked and ground to paste
2 Teaspoons Sugar
1½ Teaspoons Salt

Method
Grind together onion, green chilies, ginger garlic paste, mint, coriander leaves, coriander powder, cumin powder, garam Masala and green cardamom powder. Keep aside.

Heat ghee in a large handi (which we East Indians call it a treezal), on medium low heat, add browned onion with ginger strips sauté for a minute . Add in the ground masala paste and wash the blender with little water, add that water too, fry stirring it after 2 minutes till oil surfaces, will take about 10 minutes ( on medium low flame). 

Now add in the mutton and stir continuously frying on medium high flame 5 minutes. Once the spices coat the mutton, add 4 cups water. Bring this to a rolling boil. Cover and cook on medium low flame, stirring after every two minute, till mutton is ¾ done. Once the mutton is ¾ done then add in the whisked yogurt mixture give this is good mix. Cover and cook and let this simmer on low flame the mutton is tender. Once the mutton is tender switch of the flame and let it rest for 5 minutes, as the handi is hot it will continue to cook.

Garnish with coriander leaves (optional) serve with paratha or chapatti.  

My Notes
Use a wooden spoon for the handi.
Keep the flame low if cooking in a handi.
Keep stirring frequently since it tends to get burnt at the bottom.

Labels: Mutton, Lamb, Main course , Handi, Treezal, Curry, Mughlai Cuisine, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Handi Mutton Mughlai from Sneha's Recipe
• Lamb Meatballs in Tomato Sauce from A Day in the Life on the Farm
• Lamb Stew from Making Miracles
• Stinging Nettle and Lamb Börek from Culinary Adventures with Camilla
• Stir-fried Mongolian Lamb with Scallions from Karen's Kitchen Stories
• Strawberry Mint Glazed Roasted Rack of Lamb from Food Lust People Love

Gromperekichelcher-Luxembourg Potato Fritters#EattheWorld

Luxembourg potato fritters called Gromperekichelcher. These are awesome crispy fritters made of grated potatoes, onions, parsley, flour and eggs. These are made flat, but I used a tablespoon to shallow fry  them.  They were delicious, but authentically, these should be formed flat like a small pancake and pan fried. We enjoyed as a side dish with our lunch.

Serves 2 
Ingredients
2 Medium Potatoes
1 Small Onion
2 Tablespoons Heaped Freshly Chopped Parsley
2 Small Eggs
½ Tablespoon Heaped Self Raising Flour
Salt, Pepper and Red Chilly Flakes to taste
Oil as required for frying

Method 

Wash, peel and coarsely grate the potatoes.
Put them in a cloth to remove excess water by pressing it.
Put them in a bowl, add the parsley, onions and mix them well. Add the beaten eggs, salt, pepper and red chilly flakes to taste and finally mix in the self raising flour.

Heat the oil in a frying pan until medium hot. Form the batter into flat cakes, I used a tablespoon to make them of same size and fry them in the oil on both sides until golden brown.

Remove and place on a paper towel to remove excess oil, serve warm.

Labels: Pancake, Fritters, Potato, Starters, Snack, Eat the World, Breakfast, Luxembourg, International Cuisine 

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Luxembourg.

Check out all the wonderful Luxembourg recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Tara’s Multicultural Table: Kniddelen (Luxembourgish Dumplings) 

Radha: Gromperekichelcher 

Sugarlovespices: Luxembourg Sweet Love Pretzels 

Palatable Pastime: Chicken in Riesling 

Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent)

Pandemonium Noshery: Bouneschlupp - Luxembourg Green Bean Soup 

Culinary Adventures with Camilla: Bou’neschlupp 

Kitchen Frau: Stäerzelen (Buckwheat Dumplings) 

A Day in the Life on the Farm: Gromperekichelcher (Potato Pancakes) 

Sneha’s Recipe: Gromperekichelcher-Luxembourg Potato Fritters

Indo Chinese Style Chilly Omelette Stir Fry

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette.  This is very quick to put up and will go very well with fried rice or as a side dish.

Serves 2 -3 
Ingredients
4 Large Eggs
¼ Teaspoon pepper powder
¼ Teaspoon Red Chilly Flakes
¼ Teaspoon Salt
1 Tablespoons Oil
For The Sauce
3 Tablespoons Oil
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Spring Onion - white & green chopped
1 Small onion - cut into cubes  
1 Small capsicum – cut into cubes
2 Tablespoons Red Chilli sauce
1 Tablespoon Light Soy sauce 
1 Tablespoon Tomato Ketchup
1 Teaspoon Vinegar

Method

Beat the eggs in a bowl, add in red chilly, pepper powder and salt to taste. Whisk them.
Heat oil into a hot pan ( used grill pan) on low flame and pour  little of  the egg mixture to make a thin omelette. 

While the omelette is still not cooked completely, roll it gently into then center 

Again pour a little mixture on to the empty side and swirl it to come to the bottom of the fold, again start to roll.  

Do this process till all then egg mixture used.  Make a thick roll.

Cut it from the center , see the layers!!

Then into cubes.  Keep aside.

In another pan heat oil  add chopped ginger and garlic, sauté on high flame for a minute. Now add finely chopped white part of the spring onion. Sauté on high flame.
Add diced  onions and capsicum. Continue to sauté on the high flame. Add  all the  sauces and tomato ketchup ,vinegar and salt to taste and continue sautéing for a minute, Add the  egg pieces into the sauce and mix it so that the y are coated with the  sauce.

Finally add some finely chopped  spring onion green and serve hot.  Enjoy!!

Labels: Egg, Indo Chinese, Omelette, Stir Fry ,Side Dish, Vegetarian, Asian Cuisine