Dal-Pakwan

Dal Pakwan:Lentils with Unleavened Bread

This is very Famous Sindhi BreakFast.



Recently my Sindhi friend family visited her here in US.And Her mom called us for Sindhi Dinner.
Out of all the dishes this dish took away my heart.

When I saw this dish I was like “What is this combination Matri with dal????”, I was like..ahhh I don’t think so I want to eat this.

But when I tried it, I don’t want to stop eating it.I never thought Matri(We call this in NorthIndia) with dal will go so well.

Welllll!!!!!!!!!!!!the result was I was not able to stop myself to give it a try and now it is one of recipe i always crave for.
This is famous for BreakFast but this is so filling that you can serve it as a MainCOurse Meal too.

Dal

Ingredients
1 1/2 Cup chana dal
1 tsp cumin seeds
One Small Onion
green chillies acc to taste
3 cups water
1/2 tsp turmeric powder
1 tsp amchur Powder
Salt to taste
1-2 tsp oil
A pinch of asafoetida

Pakwan

Ingredients:
1 1/2 cups All purpose flour(Maida)
1 Cup wheat Flour
1 tbs Suji(You can skip this but this will it really crispy Structure)
1/2 tsp Ajwain (caraway)seeds
2-3 tspn oil (Ghee is preferred)
Salt to taste
1/2 tsp Black Pepper powder
Sufficient water to make a dough
Oil for deep frying

Method:

For Dal:
Wash dal and soak it for 1-3 hour
Pour 1-2 tspn oil in a cooker and allow it to heat.Add little water and close the lid of cooker and give one whistle.Open the lid,check the dal ,it should be tender but not mushy.
In a pan add hing, cumin seeds and chopped onion and fry for a couple of minutes,than add it to dal.Add some amchoor powder.

For pakwan:

Mix the flour with all ingredients and sufficient water and make a dough.Dough should neither be too hard nor too soft.Let the dough rest for 15 min.Roll like chapati.
Prick the surface with fork/ knife, so that it don’t puff out (don’t forget to do this)
Heat the oil till smoking point ,Slide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in color.



Serving:
Serve pakwan with dal,coriander/mint chutney,tamraind chutney,green chillis and onion.
Take a pakwan spread the dal over it then pour both the chutneys a lil but and sprinle onion n green chilli.you can give a lil hint of Lemon also.
Enjoyy!!!

Sukhe Aloo

Dry Potato Curry

This is a best accompaniment with Puri.Puri-Aloo is one of the famous breakfast in North India.This is quick n easy recipe.Must Try :)



Ingredient:
3 boiled Potatoes cut into cubes
1 green chilli add more according to your taste
handful of Coriander leaves

1 tbs Coriander Powder
1 tsp Chilli powder
1 tsp garam Masala
1 tsp Cumin seeds
1 tbs oil, any oil will work
Salt to taste

Heat a pan and add the oil.Once oil get hot add cumin seeds and rest of the dry masala with chilli.Then add boiled potatoes mix well.Sprinkle the coriander leaves and Aloo are ready.
Isn't really quick????
You can make sandwich out of it as well,it taste really good!

Calzone Rolls

Lets cook Something Italian.This is simple/quick n easy Sandwich recipe.I loved this recipe of Rachael Ray from 30 min meal.I did some of my own variation to make it a Vegetarain from Non-veg..hihi..i am sure my Vegetarian follower will going to love it.!!

Ingredients

4 large, crusty Keiser rolls
1 1/2 cups ricotta cheese
Salt and pepper
1 cup Spinach, chopped
1/2 cup mushroom(Sautee them for 5-10 min)
1/4 cup Parmigiano-Reggiano
8 slices fresh mozzarella
8 slices vine ripe tomato
8 fresh basil leaves, torn or sliced


Directions

Heat the oven to 325 degrees F.

Split the Keiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms.

Season the ricotta with a little salt and pepper. Stir the Spinach,mushroom and grated cheese into ricotta. Fill the rolls with the ricotta mixture. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

Oats Dosa!!!

Oats Dosa: Oats Crepe.
Being from North India i am a big big Fan of South Indian Food.I just loveeee Dosa Sambhar and after coming to US i came to know more about south indian cooking,back in india i just know Dosa,Idli,Vada Sambhar and Rasam,Utapam that's it.Here i came to know to many other south indian dishes like Lemon rice,tamarind Rice,Curd Rice,paniyarum etc

Well Recently we were trying to control our diet and also trying to eat healthy so i keep on searching net for healthy and tasty recipe.I saw these Oats dosa but thought OATS dosa????i don't like oats so thought i wont like it also and i dropped the idea of trying it.But after that i had it at my frds place and i just loveeee it..Now i am cooking it once in every week.Believe me just try it once you will fall in love with these Dosa.



Ingredients

1 cup oatmeal
1 cup semolina/rava/sooji
¼ cup rice flour(add more if you want it more crispy)
½ cup yogurt
1 teaspoon green chillies
2 tablespoons chopped coriander
Salt to taste
Chopped Onions

Method

Batter Making:
Soak the oats in 1/2 cup of water for 10 min.Then grind it in the blender.Mix all the ingredients and set aside for 15 minutes.
In 15 min your dosa batter is ready ,isn't really quick.And they really turned very tasty.Well once i had some left over Batter and i made dosa the next day too,next day it was more tasty then the earlier day reason being,bcoz of yogurt it became lil sour exactly like the normal dosa..So now if i know when i wanna eat these i try to make it lil earlier to get that sour taste..Otherwise Instant dosa is ready in 15 min :o)

Dosa Making:
Heat griddle; turn to medium heat and spread the dosa batter evenly as you do for your normal dosa.Spread a teaspoon of oil all around the dosa.Flip when the bottom site is done (turned golden brown). Wait for the other side to get cooked, about 1 minute.Pot some Chopped Onion on half side and cover with other half.
Serve it with sambhar and coconut chutney.

Variation:
1)U can add chopped Onion in batter itself.
2)To make it more healthy add some Veggie in batter like grated carrot,finely chopped Cabbage and whatever u can think of.
3)Instead of Filling chopped onion in b/w u can have poatato filling same as we use for Masala Dosa.
4)U can fill with Paneer Bhurji.
5)Mix Sliced Onion,paneer and, Coriander leaves and Chaat masala and use as filling.It too taste really good.

Enjoyy!!

Khasta kachori with Aloo Sabji

This is one of the most Famous Street Breakfast of North India.This is available on street only in the morning.I just love love love them.Here in US i really miss them,till date i never had it here in any city.So thought id trying it myself



Khasta Kachori is a common item in Uttar Pradesh and Punjab. The stuffed Kachori is deep fried at a low to medium heat. The key to being Khasta (Flaky crisp) is amount of shortening in the Kachori and the low frying temperature. Khasta Kachori is served with Aloo Sabji.

Here is Kachori n Aloo Sabji recipe.

What you think of about having this on your patio with a Cup of Tea and thats too when it is Raining....Man i will love to have it in rainy season.For now i cant have it on rainy season but can send this as my entry for Shanthi "Lovely Winter Recipe Event"
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Khasta Kachori!!

Khasta Kachori is again one of the famous North Indian Snack.Its is mostly served with Aloo Sabji but can be eaten with any Kind of chutney.

Usually people say Kachori or Khasta Kachori,there is a Difference between these two.Kachori means Poori made with some stuffing like Urad dal stuffing,aloo or peas stuffing but it will be soft as Poori.But Khasta Kachori means Hard Poori,it is not soft as poori it will be with hard crust.

So here i am sharing the recipe of Khasta Kachori!!!
Ingredients:

For the dough :
2 cups maida
1/2 cup oil(maida and oil to be in proportion of 1:4)
½ tsp salt


For the filling :
½ cup Urad dal(soaked for 2 hours)
1/2 tsp jeera
1/2 tsp fennel seeds
1/2 tsp Coriander Seeds
1 tsp gram flour
¼ tsp hing
1 tsp chilli powder
1 tsp garam masala
1 tbsp amchur (dry mango powder)
3 tbsp oil
salt to taste

Other ingredients :
Oil for deep frying


Method :
For the dough :
Mix all the ingredients and knead into a firm dough by using a little water.
Knead properly for at least 5 to 7 minutes.
Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :
Heat the oil in a pan, put the all the seeds and asafetida. When the seeds crackle put the soaked and drained urad dal and fry for a few seconds.(I mostly cook the dal before using it.I boil it in pressure cooker for 5 min,i don't allow it to go for 1 whistle but u can skip this and can use it without boiling)
Put the green chili-ginger paste, chili powder, garam masala, gram flour, amchur and salt. Stir for 5-7 minutes till all the masalas are cooked properly.
Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to proceed :
Roll each part of the dough into the circle of 50 mm (2") diameter.
Keep one part of the filling mixture in the centre of the rolled dough circle.
Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
Close the ends tightly by pinching them together and if necessary, remove the excess dough.
Roll each part into a circle of 62 mm. (2½") diameter. Also make sure that the filling does not spill out.
Lightly press the centre of the kachori with a thumb.
Deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides.
Cool and keep aside.

Served with Aloo Subji...i always eat it with subji only but still there is one more way to serve it.
Here it is:
For serving :
2 cups beaten curds
green chutney
khajur imli ki chutney
chilli powder
roasted jeera powder
chopped coriander
nylon sev or sev

Make a hole in the kachori add the above ingredient and Serve

TIPS: Ratio of maida n oil is to be 1:4 bcoz its the proportion of oil which will make your Kachori Crust soft or hard if you will add less oil to dough your Kachoris will turn out to be hard.

Aloo Tikki Burger!!

Aloo Tikki Burger: Burger with Potato patti!!


The Simplest Burger is Aloo Tikki Burger and my favourite .I remember when i landed in US for the first time and saw McDonalds here i was so happy as being a Vegetarian i was thinking that atleast i will have my burgers here.But very soon my husband took away that happiness by telling that here Burger means Burger with NV Pattie....hmmm though still i had the option of Burger King's Veggie Burger.But still miss those Burger which i used to get in Indian McDonalds,out of which my Fav was MacVeggie and aloo tikki...
So for now here is the Aloo Tikki Burger!!!!!!


Ingredients

Burger Buns I prefer Buns with seasame sedds
Tomatoes cut into rounds
Red Onions cut into rounds
Aloo Tikki
Ketchup(Optional)

Toast the Bun lightly on Tawa
Take the Base of bun put Onion ring Followed by Aloo Tikki followed by Tomato ring if you want u can add some ketchup.Finally cover the bun and Enjoy delicious Aloo Tikki Burger
Here is the recipe of Aloo Tikki..

I am sending this to Sahaja @ Spicy Rasam for her Single Serving Recipes event.

Veggie Sub with a Twist!

Ingredients:

1 bell peppers-sliced
1 portabello mushroom - sliced
1 red onion - sliced
1 tomato cut in rounds
1 Cucumber cut in rounds
Mozzarella cheese - sliced/grated
Sub bread
Veggie Patti(1 per sub)
Mayonnaise
Ranch


For Marination
3 garlic cloves - grated
3 table spoons extra virgin olive oil
2 table spoon white vinegar
1 tbs Italian Seasoning
salt and pepper

Make the marination mixture by adding the garlic, olive oil, vinegar,salt,pepper and Italian seasoning in a small bowl and whisking well.
Take Vegetable (bell Pepper,onion ,mushroom or any other veggie of ur choice) in a bowl and add half of the marination mixture.
In another bowl add cucumber,tomato and rest of the mixture.

Leave the veggies for at least half an hour.After that saute the sliced veggie until soft/crunchy

Bake the Veggie patti as per packet instruction and cut them into half so that they can adjust with the size of bread

Cut the Bread in half. On the bottom half of the bread pile up the patti,Mayo,round veggie(cucumber n tomato),Ranch,vegetables and lay the mozzarella cheese over the top and put into the oven until the cheeses have melted together.

Take out and enjoy warm!

I m Sending this as my entry for EC WYF-"Salad/Starters/Soups Event as a Snack

Vada Pav/Batata Vada

The most popular street-food of Mumbai – potato vadas served sandwiched in pavs and served with a spicy chutney


Ingredients

Potatoes, boiled and mashed 6 large
Garlic paste 1 tablespoon
Green chilli paste 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Asafoetida a pinch
Lemon juice 1 tablespoon
Fresh coriander leaves, chopped 1/4 bunch
Salt
Pav 8
Gram flour (besan) 1 1/4 cups
Soda bicarbonate a small pinch
Red chilli powder 2 1/2 teaspoons
Oil 1 tablespoon + to deep fry
Dry coconut (khopra), grated 3 tablespoons
Garlic 4-6 cloves
Boondi 1/2 cup


Method


For red chutney, grind together in a mixer, grated coconut, two tablespoons of red chilli powder and garlic. Heat oil in a pan and add this mixture to it and sauté for a minute, add the gram flour crumbs and mix well and remove from the heat. Season with salt. Set aside to cool.

In a bowl, mix mashed potatoes, garlic paste, green chilli paste, one forth teaspoon turmeric powder, asafoetida, lemon juice, chopped coriander leaves and salt.

Make eight equal sized balls of the above mixture. Set aside.

Take gram flour in a bowl, add soda bicarbonate, remaining turmeric powder, half a teaspoon of red chilli powder and salt. Heat one-tablespoon oil and add it to the gram flour mixture. Add just sufficient water to make a coating consistency batter. Rest it for fifteen minutes.

Heat sufficient oil in a kadai. Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour. Remove and place on an absorbent paper.

Slit Pavs horizontally not slicing it completely, spread the red chutney on the inner sides of the pav and stuff it with hot vadas. Serve hot.

Pyaz ka paratha

Ingredients:
2 Cup Whole Wheat Flour,

1 large red Onions,

1 tsp Red chilli,

1 tsp Coriander powder,

1 tsp Cumin,

1 tsp Garam Masala,

Salt as per taste,

3 small pieces of Green Chilli,

Coriander leaves,chopped

Ghee,

Butter or Curd.


Method :-


Knead the whole wheat flour,salt with the help of some water.

In a bowl combine the chopped onions,chopped coriander leaves, red chilli, garam masala,coriander powder,chopped green chilli and mix them well.
Add Salt just before making the paratha as onionstend to leave water.


Make small portions of the dough and with the help of
unkneaded whole wheat flour roll out into round shape
chapati.

Stuff the rounded dough with the mixture of onions
in the center and then reshape it into small ball.

Again roll out the dough filled with the mixture with the help of dry flour.As onion leaves water so u have to be lil bit careful and use more dry flour.



Cook it on medium fire. After cooking for about 1-2 min
Put some ghee on the tava. Cook it till the paratha
is red.

When it is red put it down on a dish. Serve it hot with coriander chutney or butter or curd.

Kathi Roll

Kathi Roll also called as Frankie,Wraps........

I called it as Kathi Roll..as when i ate it for the first time i eat it with word "Kathi Roll"

Well For the First Time My Sister Made it for me...That Time she was in Calcutta and its quite famous there.N i just loveedd it

So here goes the recipe

Ingredients

For The Dough

1 Cup All Purpose Flour

2 tsp Curd

1/2 tsp baking powder

1 tsp oil

1tsp salt

Water to knead the dough

For The Filling

2 Boiled Potatoes

1 Sliced Onion

4-5Green Chili

Lemon Juice as per taste

1 tsp Mustard Seeds

1 tsp Cumin seeds

2 tsp Coriander Powder

1 tsp Chili powder

1 1/2 tspAmchur Powder

Salt to taste

Coriander leaves

Oil

Dough Making:

Make the Dough by adding all the ingredients and adding water little by little.make a smooth dough.keep it aside and let it ferment for 2-4 hrs

For the filling :

1) Add 1tbs oil in a kadahi/pan.

2) Add mustard and Cumin seeds when they splutter add Onions.

3) Fry till translucent

4) Add coriander powder,chilli powder,salt and Mashed potatoes

5) Fry a bit then add amachur powder

6) Add Coriander Leaves

How to Proceed:

Take a golf size ball of dough.Roll it as big as u can like a paratha .

Heat the Tawa.Put some oil on it and then put the paratha.Turn it over after a min or so paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides.

Put potato filling in between .Put green chilli over according to ur taste and then add lemon juice to it almost 2/3 tbs.Wrap the sides of paratha and Kathi roll is ready to eat.U can serves it with mint/coriander chutney.