Category Archives: Veg

Masala aloo bhare khasta kachori

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Khasta kachori is a wonderful tea time snacks. Khasta kachoris are stuffed kachoris which are generally stuffed with lentils but at home you can stuff it with any filling of your choice. Today I have stuffed these kachoris with masala potato. I prepare a special roasted mixed spices powder to make the masala aloo and also add it in the tamarind chutney and other dishes, which i will share in my later posts.
So, lets take a look at the recipe for making masala aloo bhare khasta kachori.

Ingredients

For making the dough

All purpose flour or maida 4 tbsp
Gram flour or besan 1 and ½ tbsp
Melted ghee 1 and ½ tbsp
Salt asper taste
Fennel seeds ½ tsp

For making the filling

Potatoes 2 medium sized cooked
Onion 1 medium sized sliced
Green chillies 3 or 4 chopped
Asafoetida or hing 1/4th tsp
Roasted mixed spices powder ½ tbsp
Dry mango powder 1 tsp
Red chilli powder 1 tsp
Salt asper taste
Oil 1 tbsp + enough oil for deep frying the kachoris

Procedure

• Take all the ingredients under heading ‘for making dough’, in a mixing bowl. Rub and mix well with your hands until the flour mixture could form dry lumps and easily broken with little pressure.
• Now add water little by little and knead the flour to a firm dough, not too soft. Brush some ghee or oil on top of the dough and keep in an air tight container for about ½ an hour
• Heat 1 tbsp oil in a pan at medium flames. Once heated, add asafoetida and sauté for few seconds.
• Add the sliced onion, green chillies and stir and fry until the onions turn golden brown in colour
• Mash the cooked potatoes and add them to the pan. Stir and mix well with the frying onions
• Add the roasted mixed spice powder, dry mango powder, red chilli powder and salt and mix well
• Now switch off the flames and allow the potato mixture to cool down
• Take the dough out and knead it once more for few seconds. Make 5 equal portions of the dough and give them the shape of a ball by rolling between your palms
• Take 1 dough ball at a time and keep the remaining balls covered. Pressing lightly with your thumbs in the centre of the ball give it the shape of a bowl
• Now place sufficient amount of the potato mixture in the dough bowl and seal the edges, in the same way you seal the edges for making stuffed parantha
• Now pressing with the thumbs lightly, flatten the stuffed dough balls a little to form the kachori
• Following the above procedure make all the kachoris and keep aside
• Take enough oil in a kadhai to deep fry the kachoris at minimum flames. Once the oil gets heated up a little, gently drop in the kachoris and deep fry until they turns light golden brown from both sides. Remember not to make the oil too hot before adding the kachoris.
• Frying the kachoris in less hot oil is an important step to make khasta kachoris
• Once fried, take out the kachoris onto a serving plate and serve the hot masala aloo bhare khasta kachori with tamarind chutney and enjoy.

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Mixed vegetable moong dal

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Dal is a compulsory side dish included in everyday meal at my house. Be it masoor dal, moong dal, matar dal, chana dal, urad dal, toor dal, etc. Most of the time I cook dal along with some veggies. So, Today I am sharing the recipe for mixed vegetable moong dal.
This delicious dal could be taken with rice or roti but I generally prefer it with rice. Let’s take a look at the recipe for mixed vegetable moong dal.

Ingredients

Moong dal 1 cup of cup size 120 ml
Cauliflower small sized florets 1 cup
Carrot cut into small cubes ½ cup
Beans cut into small pieces ½ cup
Green peas ½ cup
Ginger paste ½ tbsp
Green chilli paste ½ tbsp
Turmeric powder 1 tsp
Bay leaf 1
Dry red chilli 1
Cumin seeds 1 tsp
Salt as per taste
Sugar as per taste
Ghee ½ tbsp
Oil 2 + 1 tbsp

Procedure

• Dry roast the moong dal at medium flames until it turns light golden brown in colour
• Wash the roasted dal and pressure cook it along with 3 cups of water and salt to 1 whistle at medium flames and keep aside
• Heat 2 tbsp of oil in a frying pan at medium high flames. Once heated, add the veggies except the green peas and fry for about 2 minutes or until their colour changes a little
• Now strain out the fried veggies from excess oil and add these to the pressure cooker containing the cooked dal, add the green peas and mix well. Pressure cook all the ingredients one more time to 1 whistle at high flames and then switch off the flames and release pressure
• Open the cover of the cooker, add turmeric powder and sugar and mix well. Place the cooker on oven at medium high flames and add 1 and ½ cup of warm water. Stir well and bring the dal to a boil.
• Let the dal boil for a minute and then switch off the flames and keep aside.
• Add the remaining oil in a kadhai and place it on medium flames. Once the oil gets heated well, temper it with the whole spices.
• Then add the ginger paste and green chilli paste along with 1 tbsp of warm water and stir and roast the spices until its raw smell disappears and oil starts separating.
• At this stage empty all the content of the pressure cooker into the kadhai and stir well. Bring the dal to a boil by increasing the flames to maximum.
• Once the dal starts boiling, reduce the flames to medium and cover and cook for ½ a minute
• After ½ a minute, open cover and check the salt and sugar and adjust if required. Then add the ghee and stir and mix well. Cover the dal and switch off the flames.
• Let the dal rest for a minute. Your mixed vegetable moong dal is ready to be served.

Peyaji ( onion pakora)

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Onion pakora is quite a popular pakora sold at shops and also made at home. People of all regions of our country is familiar to this pakora. Onion pakora at our place is known as peyaji. At shops these pakoras are made with besan i.e. gram flour but at home I make it with masoor dal Or red lentil paste and it tastes much better. So, I would suggest you to try this recipe once and I hope you will love it.

Let’s go through the recipe for peyaji or onion pakora.

Ingredients

Masoor dal or red lentils ½ cup soaked for 2 hours
Onion 2 medium sized, thinly sliced
Green chillies 2 or 3
Ginger ½” piece
Kashmiri red chilli powder 2 tsp
Salt as per taste
Oil enough for deep frying the pakoras

Procedure

• Grind the lentils along with the green chillies and ginger to make a coarse texture paste. Do not add water while grinding
• In a mixing bowl, take lentil paste, sliced onion, salt as per taste, Kashmiri red chilli powder and mix all the ingredients well
• Heat oil in a kadhai at medium high flames. Once heated, reduce the flames to medium low.
• Take small portions of the mixture and gently drop in the hot oil.
• Fry the pakoras from both sides until they turn golden brown in colour.
• Strain out the pakoras from the oil and serve it hot with steaming hot tea and enjoy.

Shojne data chorchori ( drumstick curry in mustard gravy)

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Today I am sharing the recipe of drumstick curry in mustard gravy. This was one of my mother’s favourite dishes. Whenever I cooked this dish, it reminded me of my mom. She was a great cook and she had few of her own wonderful veg recipes. I have learned a lot of cooking ideas from her.
So, lets take go through the recipe for drumstick curry in mustard gravy.

Ingredients

Drumstick 2 cut into 2” pieces
Potatoes 2 medium sized cut into thin long pieces
Pumpkin 100 gm cut into pieces similar to the size of the pieces of potato
Green chillies 4 or 5
Mustard seeds 1 and ½ tbsp ( you can use either black or white mustard, but gravy with black mustard paste tastes better )
Black cumin 1 tsp
Turmeric powder ½ tsp
Salt as per taste
Sugar as per taste
Mustard oil 3 tbsp

Procedure

• Grind the mustard seeds along with 2 or 3 green chillies and ½ tbsp of warm water to make a fine paste
• Heat mustard oil in a kadhai at medium high flames. Once heated, temper the oil with black cumin
• Add all the veggies, turmeric powder, salt as per taste and stir fry them for 2 minutes at medium low flames
• Add the mustard paste and mix and stir for ½ a minute and then add ½ a cup of warm water. Stir and bring the gravy to a boil by increasing the flames to maximum
• Once the gravy starts boiling, reduce the flames to medium low and cover and cook for 7 to 10 minutes or until the veggies are cooked well
• Open cover, add sugar and slit and add the remaining green chillies. Mix well and again cover and cook for few ½ a minute.
• Open cover, stir a little and then switch off the flames.
• Serve hot drumstick curry in mustard gravy with steamed rice and enjoy.

Peper torkari ( raw papaya curry)

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Today I am sharing a healthy curry recipe which I make with raw papaya and potatoes along with split yellow pea lentils fritters. It goes very well with rice or roti.
So, lets take a look at the recipe for raw papaya curry with split yellow pea lentil fritters

Ingredients

Raw papaya 1 small sized, cut into small cubes
Potatoes 2 medium sized, cut into small cubes
Split yellow pea lentils 2/3rd cup soaked overnight
Ginger paste 1 tsp + 1/2 tbsp
Green chilli paste 1 tsp + ½ tbsp
Bay leaf 1
Cumin seeds 1 tsp
Black cumin or kalonji 1 tsp
Turmeric powder 1/2 + 1/2 tsp
Kashmiri red chilli powder ½ + 1 tsp
Cumin powder ½ tsp
Garam masala powder 1 tsp
Salt as per taste
Sugar as per taste
Ghee 1 tsp
Oil 3 tbsp + enough to deep fry the fritters

Procedure

• Grind the soaked lentils to make a paste of coarse texture without adding water.
• Mix lentils paste along with 1 tsp each of ginger and green chilli paste, ½ tsp each of turmeric and red chilli powder, kalonji and salt as per taste in a mixing bowl
• Heat enough oil in a kadhai at medium high flames. Once the oil gets heated, take small portions of the lentils mixture and gently drop in the oil and fry these until they turns golden brown in colour.
• Once all the fritters get fried, strain them out from the oil and keep aside
• In another kadhai, heat the remaining oil at medium high flames. Once heated, lower the flames to medium low and temper it with bay leaf and cumin seeds
• Add the papaya and potato pieces into it and stir and fry for about 1 minute.
• Add the remaining ginger and green chilli paste. Stir and mix well with the veggies and cook until the raw smell of the ginger and green chilli disappears.
• Add the remaining turmeric and red chilli powder, cumin powder, salt as per taste and 1 or 2 tbsp of warm water and mix all the ingredients well.
• Keep roasting the veggies along with the spices until oil starts separating from the spices.
• At this stage, add 1 cup or about 240ml of hot water and mix well. Once the water starts boiling, stir well and cover. Cook it at medium to low flames for 10 to 12 minutes.
• After 10 minutes, Open cover and add the sugar as per taste and mix well. Do not let the gravy to dry up much as the fritters will soak in some juices from the gravy.
• Add the fritters and gently mix with the curry. Reduce the flames to minimum and cover and cook for ½ a minute
• Open cover add the ghee and garam masala powder and mix well. Switch off the flames and allow the curry to rest a little
• Papaya with split yellow pea lentils curry is ready to be served.

Aloo kabli ( potato chaat )

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Aloo kabli is a popular potato chaat sold by street side vendors in Bengal. I love this chaat and really miss it sitting back in Bangalore. So, yesterday I thought of making it at home and enjoyed Bengal in Bangalore.
So let’s go through the simple recipe to make aloo kabli.

Ingredients

Potato 1 large, pressure cooked to 4 whistles at high flames
Bengal gram 1/4th cup, soaked overnight
Dried yellow peas 1/4th cup, soaked overnight
Panipuri shells 4 or 5
Onion 1 small sliced
Green chillies 2 or 3 chopped
Tamarind pulp 1/4th cup, soaked for an hour in 1/4th cup water
Dry red chilli 2 or 3
Cumin seeds 1 tsp heaped
Salt as per taste
Black salt 1 tsp

Procedure

• Dice the potato to small thin pieces
• Pressure cook the bengal gram and dry yellow peas to 1 whistle at high flames
• Dry roast the red chillies and cumin seeds together at low flames for about a minute and let them cool down. Once cooled, grind them to a fine powder
• Squeeze and mix the tamarind pulp with the soaked in water and then strain the tamarind water through a strainer and keep aside
• Now in a mixing bowl, take the diced potatoes, boiled Bengal gram and yellow peas, sliced onion, chopped green chillies, 1 tsp of the chilli cumin powder, a little bit of salt, black salt and mix all the ingredients well
• Then add the tamarind water as per your taste and again give a good mix
• Aloo kabli is ready to be served. Serve it in small bowls, break and add the panipuri shells on top of the chaat and enjoy.

Gobi ( cauliflower) manchurian

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Manchurian is the recipes that is generally created by the Chinese restaurants of India and slightly resembles to the cooking technique of a traditional Chinese cuisine. This manchurian can be of various items such as of meat, different vegetables, mixed vegetables and paneer, cooked in a dark brown sauce.

Today I am sharing the recipe of gobi manchurian i.e. manchurian of cauliflower. This is a delicious veg dish which tastes great along with fried rice or rumali roti or paranthas. So, lets take a look at the recipe for gobi manchurian.

Ingredients

Cauliflower cut into small florets 2 cups
Onion 1 medium chopped
Green chilli 4 or 5 chopped
Spring onion greens chopped 1 tbsp
Sesame seeds 1 tsp
Ginger 1” piece minced
Garlic 5 or 6 cloves minced
Ginger paste ½ tsp
Garlic paste ½ tsp
Red chilli powder 1 tsp
Black pepper powder 1 + 1 tsp
All purpose flour or maida 4 to 6 tbsp
Corn flour 4 + 1 tbsp
Soya sauce 1 tbsp
Hot chilli sauce ½ tbsp
Tomato sauce ½ tbsp
Salt as per taste
Oil 2 tbsp + enough for deep frying the cauliflower florets

Procedure

• Take 2 and ½ cups of water in a kadhai or saucepan, add 2 tsp salt, cauliflower florets and set the pan on high flames
• Once the water starts boiling, wait for 1 minutes and then switch off the flames. Strain the florets from water and keep aside
• In a large mixing bowl, add the all purpose flour and corn flour, ginger garlic paste, red chilli powder, 1 tsp black pepper powder, salt, along with a little water to make a batter neither too thick nor too thin
• Add the cauliflower florets to this batter and mix well such that each of the florets get well coated with the batter
• Heat enough oil to deep fry the florets in a kadhai at medium high flames. Once the oil is heated, drop the cauliflower florets one by one into the oil and fry these untill they turns light golden in colour. Do not over crowd the florets while frying.
• Once fried, strain out the florets from oil and keep aside. Now increase the flames to maximum and let the oil gets highly heated.
• Again add the fried florets to the hot oil and fry them one more time at maximum flames untill they turn golden brown in colour. Once fried, strain out the florets from the oil and keep aside
• Heat the remaining oil In another kadhai or wok at medium high flames. One heated, add the minced ginger and garlic and sauté for few seconds
• Add the chopped green chillies and onion and sauté and fry for ½ a minute
• Add salt and black pepper powder and mix well
• Add soya sauce, hot chilli sauce and tomato sauce and mix and stir for ½ a minute.
• Add ½ a cup of hot water and stir well. Bring the sauce to a boil and then cover and simmer for a minute
• While the sauce is getting cooked, in a small bowl, take the remaining 1 tbsp corn flour, 1 tbsp water and mix well
• Open cover, add the corn flour slurry and stir well. Once the sauce has thickned, add the cauliflower florets mix well and switch off the flames. Cover and let it rest for some time
• Finally add the chopped onion greens and sesame seeds mix well and serve hot gobi manchurian with fried rice or roti or paratha or any dish of your choice.

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