Month: November 2016 (page 2 of 2)

Gobi Pakora (Cabbage Fritter/Patta gobi pakora)

Hello foodies ! How are you all? Today’s recipe is ‘Gobi Pakora’. After monsoon,  I feel winter is the best time to enjoy any fried snacks like pakoras. In this recipe the main ingredient is cabbage. You can also prepare pakoras from other all season vegetables like onion or potatoes. Try to prepare all your fried snacks at home, this way you can ensure you are serving best quality food to your family and friends.

If you do not have veggies at home and still want to enjoy pakori check Paneer Macaroni Pakodi (Cottage cheese pasta pakori) .

Gobi Pakora

Gobi Pakora

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

 Serves: 7-8

Duration: 10 mins (prep time) + 20 mins (cook time) = 30 mins (Total time)

Ingredients for Gobi Pakora

Cabbage/Pata gobi
(Finely chopped)
2 cups
Onion
(small) (finely chopped)
1
Green chillies (finely chopped)3
Rice Flour/Chawal atta3 tbsp
Gram flour/Besan1 cup
Red chilli powder1 tsp
Saltas per taste
Coriander leaves(chopped)2 tbsp
Ginger (finely chopped)1/2 tsp
All spice powder/garam masala1/2 tsp

Procedure for Gobi Pakora

  • Chop and wash cabbage finely.

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  • In a big deep bowl, take besan, rice flour, red chilli powder, salt, kasoori methi and ajwain. Mix it.

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  • In the bowl add chopped cabbage, onion, green chillies, coriander and ginger.

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  • Mix everything.

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  • Now carefully add water and prepare batter for pakoras.

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  • Heat oil in a wok/kadhai.
  • Deep fry pakoras.

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  • Serve hot with ketchup or green chutney.

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Note:

  • You can try this same recipe with any other vegetable of your choice like capsicum, potato or mushroom.

French Toast (Spanish toast / Eggy bread)

Hey friends ! Today’s recipe is ‘French Toast’. In this recipe breads are soaked or dipped in the mixture of beaten egg, milk and few optional spices. Egg coated bread slices are then shallow fried on both the sides until they are golden brown and cooked. This dish can be eaten as a breakfast, dessert or tea-time snack. It is a very easy and quick dish to prepare for your kid’s tiffin.

French Toast

French Toast

Some of very commonly used sweet toppings for french toast are maple syrup, honey, cream, fruit or jam .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more breakfast recipes you can also check Besan Cheela (Gram flour veggies pancake) , Sabudana Khichdi (Vrat/fast recipe) , Mayonnaise Veggies Sandwich (Easy n quick recipe) , Sabudana Vada (Sago fritters/vada) , Mixed Sprout Salad (Healthy recipe)

Serves: 3

Yield: 9 small bread slices

Time: 20 mins

Ingredients for French Toast

Bread slices9
Eggs3
Vanilla essence2-3 drops
Salta pinch or as per taste
Sugar (optional)1/2 tsp or as per taste
Cinnamon powder (optional)1/4 tsp
Milk1/2 cup
Oil for shallow frying

Procedure for French Toast

  • I am taking small size white bread, you can choose any variety of bread slices.

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  • In a bowl beat egg, milk, salt, sugar, cinnamon powder and vanilla essence together.

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  • Heat butter or oil in a  non stick pan.
  • Dip bread in the egg -milk-spice mixture, soak both the sides carefully.
  • Place in the non stick pan and cook from both the sides well.

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  • Your french toasts are ready, Serve hot.

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Note:

  • Serve french toast with ketchup or fruits or cream.
  • For garnishing you can sprinkle powdered sugar.

Dahi Wale Aloo (Potatoes cooked in curd gravy)

Hi friends ! Today’s recipe is ‘Dahi Wale Aloo’. In this recipe potatoes are cooked in curd and gram flour gravy. This recipe gives you nice change from simple Aloo Tamatar ki Sabzi. I prepare this dish in pressure cooker, if not preparing in cooker then please use boiled potatoes in your dish. This dish can be served as side dish along with chapati/paratha / poori.

Curry of this dish tastes like kadhi, main difference is that in this dish potatoes replaces pakodis. This dish is no garlic no onion recipe.

Dahi Wale Aloo

Dahi Wale Aloo

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more potato/aloo recipes you can check Aloo Tamatar Ki Sabzi (Potatao and tomato gravy) , Aloo Egg Pattice (potato egg pattice)Dilli Style Aloo Chaat (Tangy potatoes) , Aloo Shimla Mirch Do Pyaza , Aloo Vada (Potato dumpling/ Batata vada) , Aloo Namkeen (Spicy Potato Strips) , Aloo Kasoori Methi Sabzi (Potato n Dried Fenugreek) .

Serves: 4

Duration: 30 mins

Ingredients for Dahi Wale Aloo

Curd /Yogurt/Dahi1 cup
Water1/2 cup
Potato (cubed)200 gms
Gram flour / Besan1 tsp
Red chilli powder /Lal mirch powder1 tsp (or as per taste)
Coriander powder / Dhania powder1/2 tsp
Turmeric / Haldi powder1/4 tsp
Oil 1 tbsp
Cumin seeds /Jeera1/4 tsp
Mustard seeds / Rai1/4 tsp
Salt as per taste
Curry leaves /Kari patta (chopped)4-5
Coriander leaves / dhania patti (chopped)for garnishing

Procedure for Dahi Wale Aloo

  • Peel and wash potatoes.

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  • Cut potatoes in small size cubes.

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  •  In the pressure heat oil. Add cumin seeds and mustard seeds.

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  • When cumin and mustard seeds start crackling, add potatoes.

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  • Add red chilli powder, turmeric, coriander powder, curry leaves and salt. Mix well and cook for 5 minutes.

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  • In a bowl, add gramflour, curd and water (mix should be of thin consistency). Mix well.

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  • Add above mix in the cooker. Close the lid and cook potatoes for 5 mins on high heat and for next 5 mins on medium heat.
  • Let the pressure drop on its own. Check whether potatoes are done.

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  • Garnish the dish with chopped coriander leaves.

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Amla Candy Recipe (Indian gooseberry candy)

Hello friends ! Today’s recipe is ‘Amla Candy’. This candy is for every age group. Winter season is here and you will find amla easily in market these days. The best part is you can store them for long-term without any worry. You can have 5-6 pieces daily for taste as well as health. I love amla and this is my favourite way to have them daily.

Amla Candy

Amla Candy

There are many health benefits of amla, also known as Indian gooseberry. I am listing few of them below to give you that extra motivation to have them daily:

  1. Amla is an excellent source of Vitamin C, which helps in increasing immunity.
  2. Amla is rich in fibre.
  3. It is also a powerful antioxidant agent.
  4. Amla is good for your digestive system as it is rich in fibres.
  5. It supports liver function and flushes toxins from the body.
  6. Amla is good for hair care and eye care.
  7. It is diuretic in nature, which helps in keeping kidneys healthy.
  8. Amla reduces blood sugar in diabetic patients.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Ingredients for Amla Candy

Amla (Indian Gooseberry)              1 kg

Sugar                                                           750 gms

Black salt (optional)                            to sprinkle

Procedure for Amla Candy

  • Wash and strain amla properly.
  • In a deep vessel take sufficient water, heat water.

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  • When water starts boiling, add gooseberries and cook for 2 minutes.

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  • Switch off the flame, cover the vessel and keep amla in the boiled water for 5 minutes.

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  • Strain amla.
  • Start slicing amla with knife, when they become cold. Throw away the kernels.

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  • Cover the sliced amla with sugar, close the lid and keep it aside.

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  • After 8-9 hours you will find gooseberry slices floating in sugar-water.

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  • On next day you slice will settle in the bottom of utensil, that means slices they have soaked up enough sugar syrup.

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  • When the slices settles in the bottom of utensil, strain amla slices and store the syrup in the refrigerator to use it as amla sherbet during summer season.
  • Keep strained slices under sunlight for at least two days.

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  • Amla candy is ready to use. Sprinkle it with black salt and store them in an air tight container.

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Note:

  • Other ingredients that you can use to flavour your candies are cumin powder, ginger powder or black pepper powder. For sweet and spicy candies,  cover amla slices with any of these powder along with sugar.
  • Amla syrup can be used as cool and refreshing summer drink. All you need to do is, thicken it up a little bit. Store it in an air tight container or glass jar when becomes cold.
  • When sundrying, separate each slice, do not let them stick to each other.
  • You can also sprinkle powdered sugar on the dried amla candy.

Rajasthani Mirchi Vada (Stuffed green chillies)

Hello everyone ! Today’s recipe is ‘Rajasthani Mirchi Vada’. Mirchi bada is a chili cutlet in which green chillies are stuffed with potato masala and then coated with gramflour batter, coated green chillies are then deep fried. In Rajasthan you will find this snack in every food joint. Mirchi vadas are served with ketchup or green chutney.

Rajasthani Mirchi Vada

Rajasthani Mirchi Vada

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more Rajasthani dishes you can also check Moong Dal Halwa (with a twist) , Rajasthani shimla mirch besan , Rajasthani Besan Gatte Ki Sabzi , Jhatpat ratlami sev paratha (sev stuffed paratha) , Sev ki sabzi (Ratlami sev ki sabzi) , Besan Ki Sabzi (from the land of Rajasthan) , Rajasthani Masala Mirch (stuffed green chillies) , Rajasthani Bharwan Mirch (Gramflour stuffed green chilli)  .

Serves: 6-7

Duration: 45 mins

Ingredients for Rajasthani Mirchi Vada

Green chllies 12-13
For masala
Potatoes (boiled)5 (medium size)
Salt 1/2 tsp (or as per taste taste)
Dry mango powder/Amchoor1/2 tsp
Red chilli powder1/2 tsp (or as per taste)
Turmeric powder1/4 tsp
Green chilli/Hari mirch1-2 no.
Cumin seeds/jeera1/2 tsp
Mustard seeds/Rai1/2 tsp
Oil2 tbsp
Ginger (finely chopped)1/2 tsp
Coriander leaves (chopped)2 tbsp
For batter
Gramflour/Besan2 cups
Salt1/2 tsp (or as per taste)
Red chilli powder1/2 tsp (adjust according to your taste)
Carrom seeds/ajwain1/2 tsp
Baking soda1/8 tsp
Oilfor deep frying

Procedure for Rajasthani Mirchi Vada

  • Wash and wipe all the green chillies with a dry cloth.
  • Slit the chillies lengthwise on one side. Keep them aside.

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  • Mash boiled potatoes.

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  • In a pan heat oil, add cumin seeds and mustard seeds, let them crackle.

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  • Add chopped green chillies. Let it cook for few seconds.

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  • Add mashed potatoes in the pan.

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  • In the pan add red chill powder, turmeric, chopped ginger, amchoor powder and salt.

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  • Mix everything properly.

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  • In the potato mix add chopped coriander. Mix everything. Keep it aside.

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  • Prepare gramflour batter for coating. In a bowl take gramflour, red chilli powder, salt, carrom seeds, and baking soda.

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  • Add water and make a batter of coating consistency, you do not want pouring consistency batter.

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  • Stuff all green chillies with potato masala.

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  •  Coat mirchi well with the batter.

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  • In a kadhai heat oil. Deep fry mirchi vada on medium flame.

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  • Repeat the above two steps for all the chillies. Keep mirchi vadas on the tissue paper to remove excess oil.

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  • Serve mirchi vadas with ketchup.

rmv

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