Mungode - Moong daal pakode | Monsoon special Bite size appetizer

Hi Friends

Sharing a yummy snack which is probably prepared in almost every Indian household!

Ingredients

• Dhuli moong daal 1 cup
• Coriander leaves
• Coriander seeds
• Chili powder
• Oil to fry
• Salt to Taste

Method

Soak the moong daal for 4-5 hours drain the water and grind the daal and make a paste. Now add coriander seeds, chili powder salt to taste , garlic paste and mix the batter for few minutes.

Now heat up a frying pan add oil to deep fry, Make marble shape mungode and deep fry on medium heat and free till it turns into brown. Now the yummy tasty and crispy crispy and delicious Mungode is ready to serve

Best taste with Pudina or Coriander green Chutney with a hot cuppa tea!

Khandvi | Kids Appetizers

Hi Peeps

Wish you a very happy Diwali!

This month I am participating in blogging marathon after a long time.

Sharing a very yummy appetizer today. It comes from Gujrati cusine, but it is loved by all in India and out of.

Kids especially love this since it is not too spicy but very tasty it is :). The texture of khandvi is very soft and silky. Preparing it perfectly is a bit tricky, I am not there yet, but trying :)

Ingredients

1 cup besan (bengal gram flour)

1 cup curds (dahi)

a pinch of asafoetida (hing)

1/2 teaspoon drops of lemon juice

1/4 tsp turmeric powder (haldi)

2 tsp fresh grated ginger

green chilli paste (optional - I did not use since I was making for kids)

salt to taste

oil for greasing 

For tempering:

2 tsp oil

1 tsp mustard seeds ( rai / sarson)

1 tsp sesame seeds (til)

1/4 tsp asafoetida (hing)

2 green chillies split vertically

curry leaves

For The Garnish

2 tbsp freshly grated coconut (optional)

2 tbsp finely chopped coriander (dhania)

Method 

Grease 3 thalis (10” diameter each) with oil on both the sides and keep aside.

Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.

Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.

Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.

Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly.

While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.

Turn all the 3 thalis and spread the remaining mixture on their back side in the similar matter as step 6.

Allow them to cool for 5 to 10 minutes and roll them up tightly.

Cut each roll into 6 equal pieces and keep aside.

For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.

Pour the tempering over the khandvis.

Garnish with coconut and coriander and serve.

Sending this to Srivalli's Kid’s Delight event, guest hosted by Sapana, themed on Bite Size Appetizers

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Healthy Steamed Methi Muthia

Methi being my favourite, I love to include it in any diet possible. Steamed Methi Muthiya is a healthy yet delicious snacks. 

This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.

Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.

Ingredients

2.5 Cups Fresh Methi (Fenugreek) Leaves

1.5 Cups Atta, Wheat Flour

0.5 Cups Besan, Gram Flour

1 tbsp Sesame Seeds

1 tsp Green Chilli Paste

1 tsp Fresh Ginger Paste

2 tbsp Lemon Juice

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1 tsp Sugar

1 tbsp Oil

To Taste Salt

As Required Water

Ingredients for Tempering

1-2 tbsp Oil

1 tsp Rai, Mustard Seeds

1 tbsp Til, Sesame Seeds

A Few Curry Leaves

A Pinch Hing, Asafoetida

Instructions

Making the Dough for Methi Muthiya:

Chop the fenugreek leaves. Wash them and set aside to drain in a colander.

Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.

Add the chopped and washed methi leaves. Mix well

Add the lemon juice. Mix well.

Using a little water, mix to create a firm yet pliable dough.

Add 1 tbsp oil. Mix well.

Set aside for 5 minutes.

Divide the dough into 2 halves.

Roll each half into a log about 1.5" in diameter.

In a pressure cooker or steamer, add enough water for a 7-10 minute steam.

Bring the water to a boil.

Place the rolls in a steamer or a flat colander.

Steam the rolls for 7 to 10 minutes.

Turn off the heat and let the rolls cool a bit.

Cut the steamed rolls into 1/2" slices.

Tempering the Methi Muthiya

In a pan, heat the oil.

Add the mustard seeds and wait till they splutter.

Add the sesame seeds, curry leaves, and hing.

Stir-fry for a few seconds.

Add the Methi Muthiya.

With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.

Serve hot with a cup of Masala Chai.

Recipe Notes

Be careful not to over steam the Muthia; otherwise they will become tough.

You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.

I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.

Dahi ke sholey - bread recipe

INGREDIENTS 

8 bread slices 
oil for deep frying 

for stuffing: 
½ cup hung curd/hung yogurt 
1 finely chopped onions 
½ green bell pepper 
2 tbsp chopped veggies of your choice 
⅓ tsp pepper powder 
salt as required 

for Maida paste(gum) 
1 tbsp maida 
1 tbsp water 

INSTRUCTIONS 
Make hung curd in a bowl and then add the chopped veggies, onion and mix everything well. Add the Pepper powder and salt, mix well. 
Take bread slices, trim the edges and then flatten it using the rolling pin. 
Mix maida with water, make the a thick paste and use this as a gum to seal the edges of the rolls. Now keep a tbsp of stuffing in a corner of the bread and brush the maida paste around the corners and then roll the bread. Seal the edges tightly. Do this for remaining bread also. 
fried bread rolls Heat the oil and fry the bread rolls in medium to low flame, carefully. Once it turns golden brown take it out. You can slice it while serving. Serve hot Dahi ke Sholay as a snack with Chat chutneys. 
for stuffing, you can add corn or your favourite veggie, but chop them finely and add them. 

Bread and paneer discs

Made and enjoyed this yummy appetizer with friends in Sydney.  It was loved by all :)

Recipe source:
www.cookingoodfood.com/2014/11/baked-double-decker-cheese-rings-500th.html?m=1

Garlic and cilantro/fenugreek rolls | Bread baking

Baking is therapeutic, its like creating something magical! I baked these garlic cilantro fenugreek pull apart rolls for the first time for a birthday party. They came out excellent with the yummy filling.
It was loved by my friends and vanished in no time!

Ingredients

For the  dough

4  cups – All purpose flour  (Maida)
1 Tbsp Instant yeast
2 Tbsp sugar
1 tsp salt
1 ½ cups warm water
2 Tbsp olive oil/butter

For the filling

Mix all the ingredients given below to prepare the filling.

2 Tbsp butter at room temperature
1 tsp mixed herbs – oregano,basil,rosemary and garlic powder
¼ tsp fresh ground pepper
¼ tsp salt
1 Tbsp minced garlic
1 Tbsp fine chopped cilantro/coriander leaves
Few sprigs of fresh fenugreek leaves.. You can use kasoori methi if fresh not available
Prove the yeast – add the sugar to 1/2 cup of warm water. Mix well. The water has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t prove. Drop some on the back of your wrist and it should feel warm there. Add the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh. Proper proving of the yeast is vital to good bread!
In a big bowl, take the flour and salt. Mix.
Once the yeast has bloomed, add it to the flour and knead the dough with the remaining 1 cup of water. It will be sticky and it is meant to be like that.
Add the Olive oil/butter and knead for another 10-12 minutes.
Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest for 11/2 to 2 hours. The dough should double up. The time actually depends on the weather conditions-if very hot, it doubles sooner than the 1 ½ hours. This is the first prove.
Remove from the bowl once the dough is doubled and gently knock out the air. Here I split the dough into two. I used one half to make the pull apart rolls and the other half for a square focaccia and 6 mini burger buns.
Roll it out into a  big square or circle as desired of about one inch thickness . Spread the filling generously.
unnamed
Roll the circle/square to make a cylinder.
Cut into equal pieces using a pizza-cutter or a knife.
Place the cut cylinders into a well greased baking pan.
Cover and let it rise for about 45 minutes (till doubled)
When there are 20 minutes to go, pre-heat the oven at 200C.
Brush gently with milk and bake  at 180C for 20-25 minutes till golden brown
Serve fresh out of the oven.

The pull aparts are great on their own or can be served for any of the meals :).
Happy Diwali! !

Sending this to blogging marathon 58 hosted by Srivalli.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Rose Brioche

Have you ever had a cooking date? I had a couple of them with my bestie back in Sydney. We spent the entire day chatting, gossiping, playing with the kids and doing a culinary experiment. That is when this came up. The Briochee came out lovely and serve as perfect appetizers. The cooking process is a bit lengthy if you are not used to bread baking, but then you hardly realize the time when you have lovely company, right? :)

For Brioche Dough:

Ingredients
2+1/2cups Bread flour
1tsp Instant yeast
1/2cup Luke Warm Milk
1no Egg
2tsp Sugar
1/2tsp Salt
75grms Butter (room temperature)

Method:
Mix the yeat sugar and salt with the luke warm milk,keep aside until the yeast turns foamy. Add the foamy yeast, egg to the flour and knead everything gradually until the dough turns soft. Now add the butter and knead the dough again for few minutes.Arrange the dough in a greased bowl,covered with a towel,keep in warm place until the dough double in volume.


Potato Masala:

Ingredients
3nos Potatoes (cooked and mashed)
1no Onion (chopped)
1tsp Red chilly powder
1/4tsp Cumin powder
1/2tsp Garam masala powder
Salt
Oil
Coriander leaves (chopped)

Method:
Heat the oil, add the chopped onions, saute until they turns transparent.
Add the mashed potatoes and cook with chilly powder, cumin powder and garam masala powder, salt.Toss everything gently and cook in simmer for few minutes.Finally add the chopped coriander leaves,put off the stove.


For assembling the roses briochées:
Punch down the dough and knead the dough again for few minutes.
Roll the dough and divide the dough as three equal balls.
Roll the ball with the rolling pin as medium thick flat disc.
With a cookie cutter, cut the dough as medium sized circles.
Make 4 slashes on the circle, from the edges towards the centre, as shown in picture.
Make a small ball from the stuffing, keep in the centre of the circle and bring two opposite edges towards the centre.
Now bring the remaining two opposite edges around the already sealed edges to form a rose like shape. Brush the briochee with milk and sprinkle some sesame seeds.

Continue the same process with the remaining dough and remaining stuffing.
Arrange the prepared briochées over a baking sheet, cover it with a towel and keep aside for half an hour until they rises a bit.
Preheat the oven to 350F/180C
Brush the top of briochées with egg yolk beatened with water.
Bake for 20-25 minutes until the crust turns golden brown.
Remove the roses briochées from the oven and let it cool completely in a wire rack.
Enjoy warm.

Khaman Dhokla

Khaman dhokla, yummy snack from the streets of gujarat. These can be enjoyed as breakfast, snack or as a farsaan (savoury accompaniment) in the lunch or dinner menu. Traditioanlly it is made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven.

Ingredients

1 cup besan (Bengal gram flour)

1 1/2 tbsp semolina (rava)

3 1/2 tsp sugar

1 tsp ginger- green chilli paste

1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice

salt to taste

1 1/2 tsp fruit salt

1/4 tsp oil for greasing

Other Ingredients

1 tsp oil

1/2 tsp mustard seeds ( rai / sarson)

1/2 tsp sesame seeds (til)

2 green chillies , chopped

a pinch of asafoetida (hing)

2 to 3 curry leaves (kadi patta)

For The Garnish

2 tbsp chopped coriander (dhania)

Method

Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.Just before steaming, add the fruit salt and add 2 tsp of water over it.

When the bubbles form, mix gently.Pour the batter immediately into a greased thali/flat vessel and shake the it to spread the batter in an even layer.

Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.

Tempering:

Heat the oil in small pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.

Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.

Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.

This is my entry for Blogging Marathon #50, Week 1, Day 1, with the theme Colorful dishes for kidswhich also happens to be the theme Varada of Varada's Kitchen is hosting as a part of Srivalli's Kids Delight series.

Nayana's event: Event announcement ~ Lets cook for Mothersday

Corn Chat | Healthy Snacks

Hi Friends, 

Sharing a simple and yummy appetizer. It is vary healthy with goodness of boiled corn and zero oil. Made this as a accompaniment for tea when few friends visited us. Well loved by all :)

Ingredients:
1 can tinned corn
1 small onion, finely chopped
1 medium tomato, finely chopped
1 green chili, finely chopped (optional)
finely chopped coriander leaves
1 or 2 tsp lemon juice
¼ tsp red chili powder or as required
1 tsp chaat masala powder or as required
black salt or rock salt as required
for garnish:
a few coriander leaves
sev
tamarind chutney
green chutney

INSTRUCTIONS
boil or pressure cook the corn till the kernels are cooked well.when the corn cools down, mix the corn kernels along rest of the ingredients in a bowl.check the taste and add more salt or chaat masala or lemon juice if required.serve the corn chaat immediately, in individual serving bowls or plates topped with sev and a garnish of coriander and chutneys.

Lets check out what my fellow marathoners have cooked today for BM# 47.

Cheesy potato balls | Kids delight

Ingredients

4 boiled potatoes

1 cup grated processed cheese/or 2 cheese slices cut into small pieces

1 green chilies, finely chopped

1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder

2 teaspoon fresh coriander leaves, finely chopped

2 tablespoon bread crumbs

Oil for deep frying

Salt to taste

Instructions

Method:

Mash the boiled potatoes in a bowl.

Add finely chopped green chilies, red chili powder,turmeric powder, finely chopped fresh coriander leaves, bread crumbs and salt to taste.

Mix all the ingredients very well and keep aside. Now heat good amount of oil in a frying pan. Divide the potato mixture in small balls or portions. You can make about 12 balls from this quantity of mixture.

Take some oil in your palms, get one ball and smoothly round it, make a small hole in center and stuff good amount of grated cheese or small cheese piece in it. 

Now close the ball carefully from all the sides and in such way keep making all the balls and keep aside. Roll the ball in bread crumb.

When the oil is heated properly. Now drop 2-3 balls in hot oil and keep the flame from high to medium. It is very important to cook these balls on medium flame, so that you can enjoy the melted cheese and properly cooked potato mixture while eating. Keep frying and flipping for 2-4 minutes, till the balls turns out golden brown in color.

Drain on oil absorbent paper napkins.

Serve immediately with Dip, Sauce or Chutney of your choice.

Notes

If you do not want to deep fry these potato cheese balls, then you can bake them in oven at 450 degrees F for 10-12 minutes. Will try this next time around :)

Lets check out what my fellow marathoners have cooked today for BM# 47.

Bread besan toasties

Ingredients:

finely chopped onions, tomatoes, ginger, green chilies and coriander leaves

4 bread slices

oil for shallow frying

1 cup besan/chickpea flour

turmeric powder, red chili powder, asafoetida and salt

Method:

In a bowl or small pan, take finely chopped onions, tomatoes, ginger, green chilies and coriander leaves. everything has to be finely chopped. otherwise its difficult to manage medium pieces of onions and tomatoes while frying the toast. Add besan/gram flour, turmeric powder, red chili powder, asafoetida and salt.add water.whisk to a medium consistency batter.

there should be no lumps in the batter. avoid make thin batter. in case the batter makes thin, add a few tablespoons of besan and whisk again.Heat 1 tbsp oil for frying in a tava or frying pan.

Dip the bread slice in the batter. with your hands, coat the bread slice evenly with the batter. also place the chopped onions & tomatoes on the bread slices with your hands. don’t keep the bread too long in the batter as then the slice breaks. Place the batter coated bread slices on the tava.
When the base is cooked and browned, flip and fry the other side. Flip and fry a couple of times to get even browning and cooking. fry the remaining bread slices in the same way. you can add more oil if required while frying the remaining batch. Remove and serve the besan toasts immediately, plain or with tomato ketchup or coriander chutney.

Lets check out what my fellow marathoners have cooked today for BM# 47.

Microwave Masala Peanut | Snacks on the go

Hi friends, 

Sharing a very simple and yummy snack which can be enjoyed with a cup of tea or can be munched on while on the go or just like that! I made this for the first time. Satisfied with the taste. Coating the peanuts completely with the flour was bit challenging. Any suggestions for accomplishing that are most welcome :)

Ingredients:

Cooking time - 15 mins; MW power - 900W

Raw Peanuts (shelled) - 1 1/2 cups

Besan/Kadalai Maavu/Chick Pea Flour - 2 tbsp heaped

Rice Flour - 1 tbsp - heaped

Chilli powder - 1 tsp

Cumin powder - a big pinch

Salt - 1/2 tsp or to taste

Water - as required

Oil - 4 tbsp

Method:

In a wide bottomed glass (or any microwave-proof) bowl heat the oil in Microwave oven for 4 mins. Meanwhile, mix the peanuts, besan, rice flour, chilli powder, cumin powder and salt. Sprinkle water a teaspoon at a time and mix. Repeat until the mixture is coated all over the peanuts and resembles a crumble. Add the mixture to the hot oil and mix until the oil is coated all over. Microwave for 6 minutes stirring once in between. Allow 3 minutes of standing time (Leave in the microwave for 3 minutes undisturbed after it is done). Perfect snack with a cup of tea.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Bread poha cutlet | Bread and beaten rice fritters

Hi friends. .for the last week of bm 46 I am sharing this easy cutlet for breakfast on the go! .This dish is very simple with few everyday ingredients which makes it more easier and handy .you can pack it for the kids or whole family for munching in the car. No one can resist these crispy cutlets for sure...

method :
1 cup poha (beatened rice flakes, medium or thin variety )
2 boiled potatoes  OR 3-4 bread slices ( i used bread )
1-2 finely chopped green chillies
2 tbsp finely chopped onions
1/4 cup besan ( gram flour )
2 tsps red chilli pwd ( pls adjust to ur taste )
salt to taste
lemon juice to taste
handful of chopped cilantro
oil for deep frying
method :

Wash poha under cold running water ,strain and keep it aside for 10-15 mins.Meanwhile,chop onions ,green chillies and cilantro finely.Crumple and mash the poha with your hands,add mashed boiled potato ,besan ,chillies,ilantro,salt,red chilli pwd and lemon juice.If adding bread slices instead of potatoes,then just dip them in water and squeeze them completely and mash it with your hands .Mix everything together and make walnut size balls out of it and give desired shapes.Deep fry in hot oil on medium heat till golden brown in colour.Serve hot with ketchup or green corriander chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.