Dahi Puri

As every Indian girl I too like chats. After spending and tasting chats more than year in Pune… I couldn't like to have chats here in Bangalore (at some places we will get really very tasty chats like Laddos in Indiranagar). So I learnt preparing these chats in home whenever I get time and company to me to have…J Today I tried Dahi puri….turned out very spicy and tangy..Waiting for another day to have them again..:) 

Prep Time: 30 min

Cook Time: 0 min

Serves for: 2 - 3 persons

Ingredients

Puri (1 packet which contains 20 pieces)

1 cup Curd

1 cup - Sev

1 cup -Boiled and smashed potatoes

½ cup - Green Chutney 

½ cup - Dates Chutney

1 medium - Onion chopped

4 tbsp - Coriander chopped finely

1 tbsp - Chat masala powder

1 tbsp - Red Chilli powder

Salt - as required

How to plate Dahi Puri:

Direction for Preparation:

1. Take required count of puris in plate and for each puri crack in the middle.

2. Mix Curd and Smashed potatoes with required amount of salt.

3. Add mashed potatoes inside each puri(about 1tsp)

4. Add Onion, according to your taste.

5. Add green chutney and Date (sweet) chutney

6. Add Curd

7. Sprinkle red chilli powder, Chat masala powder and bit salt if required, according to your taste.

8. Garnish with finely chopped coriander leaves. Serve immediately otherwise puri become soft due to wet ingredients.

Modak-Ganesh Chaturthi special

Prep Time: 30 min

Cook Time: 20 min

Serves for: 2 - 4 persons

Ingredients

2 cup - Rice flour
2 and 1/4 cup - Water
3 tsp - Oil
1 cup - fresh Coconut, grated
1 cup - Jaggery
2 tbsp - Poppy seeds,roasted
1/2 cup – Milk

½ tsp - cardamom powder
¼ tsp – Saffron strands

Direction for Preparation: 

For the Rice Dough:
1. Boil the water & oil and remove from heat.
2. Now add the rice flour, cover and allow it to cool.
3. Later, knead well dough using dry flour if required and keep aside.

For the Stuffing:
1.Keep milk for boiling, when it starts boiling add cardamom powder, saffron strands and mix well.

2. Now add jaggery and stir it continuously until it dissolves.

3. Add grated fresh coconut and stir until the mixture become dry thick of stuffing consistency.

4. At last add roasted poopy seeds. Mix all the ingredients.

5. By applying ghee to your palm make small balls of stuff and keep aside.

Preparation:
1. Make balls of the rice dough.
2. Roll them using rolling pin of small puri size by applying oil if it sticks.

3. Place the stuffing ball in the middle.
4. Now join the open edges together and give it a shape like a whole garlic.
5. Steam these modaks for 10 minutes in Idli maker or steamer, take off, cool it and serve them for Habbad oota.

Channa Sundal - Ganesh Chaturthi special

Prep Time: 20 min

Cook Time: 10 min

Serves for: 2 persons

Ingredients
1 cup - Channa 

2 tbsp - Coconut

1 tsp - Mustard seeds

1/4 tsp - Urad dhal

2 - Chilly

Fresh Coriander

Curry leaves

Salt to taste

Hing a pinch

Direction for Preparation:

1. Soak channa overnight at least for 8 hours. 

2. Pressure cook until soft for at least 5 to 6 whistles and set aside.

3. Heat oil in a pan - add Mustard seeds, Urad dhal, chilly, Curry leaves, Hing and allow it to splutter.

4. Now add salt mix well.

5. Then add the cooked channa and mix well.

6. Add coconut, fresh and finely chopped coriander, stir well quickly and switch off.

7. You can have this as evening chat or as side dish.

Soft -Crunchy Ragi Cookies

Prep Time: 20 min

Cook Time: 40 min

Serves for: 2-3 persons (12-14 cookies)

Ingredients: 

1 cup - Ragi flour

1 tbsp - cornflour powder

1 tbsp - All purpose flour (maida)

1 tbsp - cocoa powder

1/2 cup - sugar

1/2 cup – butter

1 tsp – cardamom powder

1 tsp - baking powder

1 tsp - curd

Chocolate chips 

Direction for Preparation:

1. Dry fry the Ragi flour for a few minutes in kadai, untill the raw smell disappear.

2. Take a large vessel and add Ragi flour, cornflour, all purpose flour, baking powder and cardamom powder into it. Mix all the dry ingredients.

3. Heat butter bit say about 30 – 60 seconds or until it starts melting.

4. Take another vessel and add melted butter, sugar and the curd into it. Mix the wet ingredients till the sugar melts.

5. To the above wet mixture add the dry flour mix slowly (1 tbsp at a time).

6. Once done just mix the mixture with hand to avoid if any lumps are left out.

7. Grease the baking tray with butter.

8. Heat oven to 190°C for 10 minutes.

9. Make small balls from the dough in hand by applying butter to your hand

10. Arrange them on the baking tray. Do not flatten the balls too much.

11. Add the chocolate chips on each cookie.

12. Bake the cookies at 190 °C for 12-15 minutes or till done.

13. Remove from oven, let it cool down for about 10 min. Ragi cookies are very soft so handle them with care. They taste wonderful with a cup of hot Coffee.

Creamy-GreenPeas Soup

Prep Time: 20 min

Cook Time: 20 min

Serves for: 2 persons

Ingredients
1 cup - fresh or frozen green peas

2 cup - water
1 small - onion, chopped

1 – Green chilly
2 tsp - cornflour
1 tsp – butter

1tsp - Fresh Cream
salt to taste

Black pepper powder to taste (Optional)

Coriander

Direction for Preparation:

1. Boil Green peas using 2 cups of water.

2. Saute onion and green chilly in butter.

3. Drain extra water and keep aside, cool down peas and sauted onions for about 10 min.

4. Blend green peas, onion, salt and green chilly using required amount of water.

5. Add the peas, drained hot water and simmer till the peas are tender.

6. Add the cornflour mixed in 2 tablespoons of water and stir well.

7. Boil the mixture until it becomes thick soup.

8. Garnish with coriander and fresh cream, Serve hot.

Stuffed Hirekayi...

Prep Time: 20 min

Cook Time: 40 min

Serves for: 4 persons

Ingredients

3 - Ridge guard
2 large - Onion

1 cup – Ground nuts

2 - Green chilly

3 tbsp – Dry Coconut

6 tbsp - oil

1/8 tsp - asafetida

1/8 tsp - turmeric powder

½ tsp - mustard seeds

½ tsp - cumin seeds

½ tsp – Garam masala

½ tsp – Coriander powder

½ tsp - Jaggery powder

1 tsp – red chilly powder

1 tsp - ginger paste

1 tsp – Tamarind paste

Salt to taste

Fresh Coriander

Fresh Curry leaves

Direction for Preparation: 

1.grate skin of ridge guard.Cut 2 inch length ridge guard,slit them into four halves at upper side.

2. Saute these  ridge guards in kadai using 2tbsp of oil, if required use more oil. Saute until the   ridge guard are tender and skin of   ridge guard starts turning into dark green. Switch off the gas and close lid of kadai let the   ridge guard become soft there.

3. In another kadai add 2 tsp oil, roughly chopped onion, green chilly, ground nuts and dry coconut.Saute them in Kadai until onions are transparent.

4. Grind the above mixture of onion and coconut into rough paste.

5. To this paste mix well all the spice powder asafetida, turmeric powder, Garam masala, Coriander powder, red chilly powder, ginger paste, Jaggery powder, Tamarind paste and salt.

6. Stuff above prepared paste in already oil sauted   ridge guard.

7. Now for remaining paste add seasoning of cumin, mustard seeds, curry leaves, coriander in oil.

8. Add required amount of water and mix well to form curry.

9. Add these stuffed   ridge guard to the above curry and close lid let it boil for 5-10 min in very low flame.

10. Switch off the gas and serve hot stuffed   ridge guard with choice of Indian bread I prepared it with Jawar Roti.

Methi Matar Malai - MMM

Prep Time: 20 min

Cook Time: 20 min

Serves for: 4 persons

Ingredients:

Peas - 1 cup

Kasoori methi - 3 tbsp (or) Fresh methi leaves-1/2 cup

Onion chopped-1

Ginger garlic paste - 1 tsp

Jeera-1/2 tsp

Green chilli - 1 chopped finely

Milk -1 cup

Cashew - 5 soaked in milk

Malai / Cream - 2 tbsp

Garam masala powder -1/2 tsp

Chilli powder-1 tsp

Turmeric powder-1/4 tsp

Oil-1 tbsp

Salt - as required

Direction for Preparation:

1. Soak cashews in milk for 15mins then grind the cashews and green chilly to a smooth paste, keep aside.

2. Boil fresh green peas until soft and keep aside.

3. Heat oil, add jeera, ginger garlic paste, green chillies and fry for a minute. Then add onions and fry until onions are transparent.

4. Now add the cashew paste and fry it for 2mins. Add turmeric, garam masala, salt and red chilli powder,mix well. Add the milk and give a stir.

5. Then add cream when milt is slightly warm. 

6. Now add kasuri methi.

7. Allow it to boil until the gravy starts thickening. 

8. Then add boiled green peas.

9. Simmer the flame and bring the mixture to a short boil. Add little water (if required) to desired consistency. Switch off and Serve hot with rotis.

Stuffed Capsicum masala

North Karnataka Style

This recipe I borrowed from my mom. This recipe is her signature recipe,she cooks stuffed capsicum,brinzal very tasty.

Prep Time: 20 min

Cook Time: 40 min

Serves for: 4 persons

Ingredients

6 - Capsicum
2 large - Onion

1 cup – Ground nuts

2 - Green chilly

3 tbsp – Dry Coconut

6 tbsp - oil

1/8 tsp - asafetida

1/8 tsp - turmeric powder

½ tsp - mustard seeds

½ tsp - cumin seeds

½ tsp – Garam masala

½ tsp – Coriander powder

½ tsp - Jaggery powder

1 tsp – red chilly powder

1 tsp - ginger paste

1 tsp – Tamarind paste

Salt to taste

Fresh Coriander

Fresh Curry leaves

Direction for Preparation: 

1. Slit Capsicum into four halves at upper side.

2. Saute these capsicums in kadai using 2tbsp of oil, if required use more oil. Saute until the capsicum are tender and skin of capsicum starts turning into dark green. Switch off the gas and close lid of kadai let the capsicum become soft there.

3. In another kadai add 2 tsp oil, roughly chopped onion, green chilly, ground nuts and dry coconut.Saute them in Kadai until onions are transparent.

4. Grind the above mixture of onion and coconut into rough paste.

5. To this paste mix well all the spice powder asafetida, turmeric powder, Garam masala, Coriander powder, red chilly powder, ginger paste, Jaggery powder, Tamarind paste and salt.

6. Stuff above prepared paste in already oil sauted capsicum.

7. Now for remaining paste add seasoning of cumin, mustard seeds, curry leaves, coriander in oil.

8. Add required amount of water and mix well to form curry.

9. Add these stuffed capsicum to the above curry and close lid let it boil for 5-10 min in very low flame.

10. Switch off the gas and serve hot stuffed capsicum with choice of Indian bread I prepared it with Jawar Roti.

Choco-Chips Muffins

Trying another version of muffin with choco chips.

Prep Time: 20 min

Cook Time: 10 min

Serves for: 2-3 persons

Ingredients:

1/2 cup butter (at room temp)

1 cup sugar

1/2 cup vegetable oil

1 cup plain yogurt

1/2 cup Milk

1 tsp vanilla extract

2 cups all purpose flour (maida)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 cup Choco Chips

1 tsp Chocolate Syrup to decorate

Direction for Preparation: 

1. In a bowl, mix butter and sugar together.

2. Add the vegetable oil and beat it along with the butter mixture.

3. Add yogurt, milk and vanilla and mix well.

4. Combine the flour, soda, baking powder and salt together in another bowl

5. Add it slowly into the creamed butter mixture until moistened.

6.  Add choco chips and mix it gently.

7. Line a muffin pan with paper-lined cups and fill it 2/3rd full with the batter.

8. Sprinkle some of  Choco Chips over the batter.

9. Preheat microwave for 200C about 5 min.

10. Bake them at 200C for 7-8 minutes or until a toothpick inserted near the center comes out clean.

11. Cool it for few minutes before removing them from the pan.

12. Decorate it with Chocolate syrup.