Batata Phodi ( Saraswat Style)

 

This lip smacking side dish is all time favorite of most of the Saraswat Community .

It is most delicious and simple dish to make anytime of the day .

Goes really well with hot dal rice and pickle .

#potato #potatorecipe #potatosnacks #potatoes #potatochips #potatofry #potatorecipes #easypotatorecipe #easypotatosnack #potatophodi #sidedish #sidedishrecipe #sidedishforlunch

Mathura Ke Dubkiwale Aloo

 

The most authentic and traditional recipes are always so simple to prepare and yet they are the ones which make us truly nostalgic .

Today's recipe proves just that .

Dubkiwale Aloo is a very popular dish of Mathura and it is usually had for breakfast and is relished with puris, luchis or khasta kachoris .

This recipe is one of the chappan bhog (56 Naivedyams) offered to Lord Jagannath in JagannathPuri .

A recipe so simple and yet so delicious . You have to make it to believe it .

No wonder it must have been Lord Krishna's favourite too .

Batate Bhat ( From Gwalior Kitchen)

 

Hello Everyone,

Today's recipe is straight from the Royal Kitchen of Gwalior . 

This Shahi Batate Bhat is a very tasty and yet simple to make rice dish .

Additing freshly ground selected spices enhances the flavour of this Batate Bhaat & the nuts, fresh cream & honey takes it to the exotic level making it truly Shahi. 

 

Paneer Potato Rosti & Vermicelli Fried Rice

 #sweetnspicyaromas

#tiffinrecipes #snacksforschool #schoollunchideas #paneerpotatorosti #vermicellifriedrice

A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Potato Sago Waffles

 

A very easy tasty fusion of our very own Sabudana Wada and Waffles .

These waffles need so less oil that they can be had by everyone without any guilt .

So if you are craving for delicious Sabudana Wadas and yet want to avoid deep fried dishes these waffles are for you.

#EasySnacks #EasyBreakfastRecipes #HealthyRecipes #MahaShivaratriVratRecipes #FastingRecipes #PotatoRecipes #FusionRecipes #SabudanaWadaWaffles #WaffleRecipes #breakfastdishes #partyrecipes #kidsfavourite #vratrecipe #easyvratrecipe #sagorecipe #sabudanarecipe #naivedyam #naivedyamrecipes

Easy Breakfast, Easy Snacks recipe, Aloo Matar Pattice/Tikki, मटर पॅटीस, आलू मटर टिक्की

 #SweetnSpicyAromas

A very easy crispy snack with potatoes and green peas .

Enjoy them for breakfast or as a tea time snack .

Tip –The peas filling should be completely dry and also add cornflour to boiled potatoes while mashing them . This helps in reducing the moisture and making pattice becomes very easy .

If you like the recipe then please so subscribe our YouTube channel and also press 🔔 icon so that you will get notifications of our new recipes.

#WinterSpecialRecipe #SnacksRecipe #MatarPatticeRecipe #MatarPattice #EasyBreakfastRecipe #SnacksRecipe #AlooMatarTilkkiPattice #आलूमटरटिक्कीपॅटीस #हिवाळीनाश्ता #मुलांसाठीखाऊ #StrawberryChutney #SnacksRecipes

Perfect Dhaba Style Dum Aloo / ढाबा स्टाइल दम आलू

 #SweetnSpicyAromas

Try this easy perfect Dhaba style Dum Aloo .

Instead of deep frying the potatoes shallow frying them makes this recipe a much healthier version without compromising in the taste .

Pricking boiled potates with fork ensures that all the dry masalas are well absorbed in the potatoes . Adding nigella seeds ( kalounji ) and kasuri methi makes this recipes amazingly delicious .

Always crush kasuri methi between your palms before adding . This enhances the flavour .

If using big normal potatoes instead of baby potatoes than boil and cut the potatoes in big pieces .

Ingredients -

15-20 – baby potatoes For masala coating - Half tsp - Salt 1/4 th tsp - Turmeric powder Half tsp - Dry chilly powder Half tsp - Garam masala Half tsp - Aamchur (dry mango powder) Half tsp – Coriander cumin powder (dhana jeera powder) To be ground to paste - 2 - chopped onions 2 - chopped tomatoes 1 inch - ginger 7 to 8 - garlic flakes 12 to 15 - cashewnuts 3 - cloves 3 - cardamom 1 inch - cinnamon 1 - masala cardamom For the gravy - 1 tsp – cumin seeds 1 tsp – nigella seeds ( kalounji ) 2 – bay leaves ( tej patta ) 1 n 1/2 tsp - dry chilly powder 1/2 tsp - garam masala 1/2 tsp – dry mango powder ( aamchur) 2 tbsp – kasuri methi 2 to 3 tbsp – chopped coriander

#PerfectDhabaStyleDumAloo #ढाबास्टाइलदमआलू #TraditionalDishes #IndianDishes #EasyPotatoRecipes #PunjabiDumAloo #AmritsariDumAloo #LessOilDumAloo #dumaloorecipe #dumaloo #northindianfood #dhabastyle

Pav Bhaji ( पाव भाजी )

Ingredients : 

1/4 kg ...................... potatoes ( boiled , peeled n chopped )
1/4 kg ...................... tomatoes ( finely chopped )
1/4 kg ...................... capsicum ( finely chopped )
1 small .....................beetroot ( boiled , peeled n chopped )
2 cups .................... fresh green peas ( shelled n roughly ground )
4   ....................... onions ( chopped finely )
2 tbsp ...................... ginger garlic paste
8/10  .......................dry red chillies
2 tbsp .................... pav bhaji masala
4 to 5 tbsp ........... oil ( amul butter gives an excellent taste )
salt
3 to 4 ladi pav per person for serving

Method :


Soak the dry red chillies in 1/2 cup warm water for half an hour .

Grind the chopped beetroot in a mixer .

Also separately grind the soaked red chillies .

Now heat oil in kadhai and add onions . Saute till transparent and add ginger garlic paste and saute for 5 minutes .

Now put the ground paste of dry chillies and stir for 2 minutes .

Add chopped tomatoes and saute till raw smell evaporates .

Then add capsicum , potatoes , roughly ground peas n beet pulp .

Mix everything properly ,  add salt ,  pav bhaji masala .

Cover the kadhai with a lid and let the bhaji cook .

Keep on stirring in between and mash the bhaji with a masher.



Tips : 

Smear ladi pav with butter on both inside and outside
Heat them on a tawa pressing both the sides .
Serve hot pavbhaji with chopped raw onion , lemon and buttered hot ladi pav .

Shahi Aloo ( Baby Potatoes coated with rich gravy )

Sometimes when you just can't zero in on the vegetable to be made just think of potatoes. Potatoes are so versatile that they come handy in almost any preparation . So how about making this simple potato dish when you are in a dilemma or when the vegetables are scarce ?

This dry potato dish makes a good side dish for your daily meal. If you add some dry nuts the same dish can be had for a special occasion . Being dry it can also be served as starter during the party.

Using tomato puree gives the potatoes a nice tangy taste. If the same dish is made keeping little gravy it can be enjoyed with naans or rotis.

 So go ahead and enjoy this versatile dish and make changes according to your mood......

Ingredients :

15 to 20 ....................baby potatoes
2 .............................onions ( very finely chopped )
2 ............................tomatoes ( pureed )
2 tbsp.....................milk powder
1 tsp.........................garam masala powder ( only cloves, cinnamon and cardamom )
1/2 tps.....................chilly powder
1/4 tsp.....................turmeric powder
2 tbsp.....................cashews and raisins
2 tbsp.....................chopped coriander leaves
1 tsp.......................sugar
2 tbsp.....................ghee or butter
salt
oil for frying



Method :


Boil the potatoes and remove the skin.

Deep fy these potates in oil and keep them aside.

In a vessel boil 4 cups water and drop the tomatoes in them.

Boil for 5 more minutes or till the skin of tomatoes starts peeling off.

This method of cooking tomatoes is called blanching.

Cool the water and remove the skin of tomatoes.

Grind the tomatoes and make a puree.

Use the water for some other purpose don't throw it.

Now in a non stick pan add ghee and fry the raisins and cashews till golden .

Keep them aside for garnishing .

In the same pan saute the chopped onions till golden .

Add puree and stir fry till ghee separates .

Now add the fried potatoes, sugar and salt .

Also add all the other masalas  and milk powder.

When the mixture has coated the potatoes well add cashews and raisins.

Serve garnished with cashews , raisins and chopped coriander leaves.

Alu Wadi - Patra

Alu vadi or patra ( rolls made with colocasia leaves) is a very popular side dish or a snack item among maharashtrians and gujarathis. Usually this is made with a filling of gram flour or soaked n ground tuvar daal. I had already made this alu wadi earlier with onions and gram flour filling .

This time for the Shhhh Cooking Secretly  I was paired with Saras who has a lovely blog sarasyummybites and she had given me potatoes and daal as secret ingredients for this month. So I decided to give this traditional snack a twist by making a filling of gram flour and boiled potatoes.

The result was very yummy and soft alu wadis which we all enjoyed .For step wise explaination and how to apply the filling and roll  please refer to my previous post for alu-wadi.

Ingredients :

9 to 10 .....................broad alu leaves (colocasia leaves )

Tempering

2 tbsp......................oil
1/2 tsp ....................mustard seeds
1/2 tsp...................sesame seeds


Filling :

2 cups .......................besan (chana flour)
2 / 3 ............................potatoes ( boiled , peeled n mashed)
2 tbsp........................ginger paste
3tbsp.........................thick tamarind pulp
1 cup..........................finely chopped coriander leaves
2 tbsp..........................red chilly powder
1 tsp.........................turmeric powder
2 to 3 tbsp..................jaggery
salt to taste



Method :

  Mix all the ingredients given in the filling to make a thick batter.

Wash the leaves and wipe them dry.

Spread out the leaves and smear its back side with little oil.

Now apply the 2 to 3 tbsp of filling thinly and evenly on the leaf.

Pile up two to three leaves on each other.

Roll the leaves tightly taking care that the filling doesn't come out.

You may secure the roll by tying it with thread.

Keep these rolls in a steamer or a cooker and cook without pressure.

The rolls with get steamed in 30 to 40 minutes.

Let the roll cool down, then cut the slices.

Make tempering with oil , mustard seeds and sesame seeds and pour on them.

             

Aloo Ki Tikoni Kachori

Wishing all my friends a very Happy Holi . Holi is a festival of colours and is celebrated with full enthusiasm. Special sweets and savory snacks are made during this occasion for all the near and dear ones and every one relishes them with great fun. Samosas and kachoris are the most popular snacks had during Holi and so today I am posting the recipe of a very easy to make aloo kachori which will make your Holi all the more colorful.

Ingredients :

For the other cover
 2 cups .....................maida
4 tbsp........................oil
1 tsp........................salt
oil for deep frying

Knead a soft but firm dough using water and keep aside till further use.

For  the filling :


3 to 4  .................boiled potatoes mash
2 tbsp...................ginger chilly and coriander ( roughly ground )
1 tsp....................cumin seeds ( roughly crushed)
1 tsp....................fennel seeds ( roughly crushed)
1/2 tsp....................cumin - coriander powder
1/2 tsp...................turmeric powder
2 tbsp....................oil
salt

Method :


Mash the boiled potatoes .

In a non stick pan heat oil and add cumin seeds.

Then add ginger chilly coriander paste and saute till it gives out nice aroma.

Now add the potato mash and mix well

Add all masalas and salt and stir for 2 minutes.

The filling for kachoris is ready.


To make kachoris :

Make 15 to 16 balls of the dough .

Also make same number of balls of the filling.

Roll the balls into puri shape.





Make a cone shape of the puri as in the picture.




Put the filling and seal the upper ends by pressing with your fingers .

Press and flatten a little with your hands.





Deep fry the kachoris in hot oil till golden and crisp.

Green Peas Kachori With Dum Aloo

This month for the south-vs-north-challenge  an event started by Divya Pramil   it was decided that the members will post any of the previous recipes which they had missed out .

So I chose this yummy Kachori with Dum Aloo recipe which was challenge by a dear blogger friend  Sanoli Ghosh   for the month of february and at that time I had not joined the group .

 I am so glad that I tried it as  turned out to be one hit recipe .The kachoris were simply delicious and combined with Dum Aloo they were simply irresistible.

This was really a wonderful dish Sanoli . Glad that I got a chance to make it.

Ingredients :

For the outer cover :

 2 cups .....................maida
4 tbsp........................oil
1 tsp........................salt
oil for deep frying

Knead a soft but firm dough using water and keep aside covered with a wet muslin cloth
till further use.



For  the filling :

2 cups ..................shelled green peas
2 tbsp...................ginger chilly and coriander ( roughly ground )
1 tsp....................cumin seeds ( roughly crushed)
1 tsp....................fennel seeds ( roughly crushed)
1/2 tsp....................cumin - coriander powder
1/2 tsp...................turmeric powder
2 tbsp....................oil
salt

Method :

Par boil the green peas and when cold grind them coarsely in the grinder without water.





In a non stick pan heat oil and add cumin seeds.

Then add ginger chilly coriander paste and saute till it gives out nice aroma.

Now add roughly ground peas and saute till the rawness disappears.

Add all masalas and salt and stir for 5 minutes.

The filling for kachoris is ready.


To make kachoris :

Make 15 to 16 balls of the dough .

Also make same number of balls of the filling.

Roll the balls into puri shape.



Put the filling and cover from all sides.



Press and roll the puri taking care that the filling doesn't come out.

Deep fry in hot oil till golden and crisp.

Serve hot with dum aloo.

For Dum Aloo :

5 to 6 .....................potatoes ( boiled)
2 to 3 ....................tomatoes (finely chopped)
1/2 tsp..................cumin seeds ( roughly crushed )
1/2 tsp .................fennel seeds ( roughly crushed)
2..........................bay leaves
2 to 3 .................cinnamon pieces
3 to 4 ................cloves
1 tsp....................ginger and chilly ( finely chopped)
1 tsp..................cumin coriander powder
1/2 tsp...............garam masala
1 tsp...................red chilly powder
1/2 tsp..............turmeric powder
1 cup................sour yogurt
4 tbsp...............oil
oil for deep frying potatoes
chopped coriander leaves ( for garnishing)
salt

Method :

Peel and cube the boiled potatoes.

Deep fry them till golden and keep aside.




Heat oil in a pan and add cumin , fennel , cloves , cinnamon and bay leaf.

Now add tomatoes and saute till oil separates.

Add all the masala powders and saute till it gives out nice aroma.

Add whipped yogurt and saute for 5 minutes.

Add fried potatoes and stir for 2 minutes.

If too thick add little water .

Garnish with coriander leaves and serve hot with peas kachori.

Aloo Methi

 Tthis dish is from my handwritten recipe collection and goes to     Srivalli's    ccchallenge  ( cooking from cookbook challenge ) .

Once when I had gone to my friend 's house many years ago , she had prepared this yummy dish for lunch. It tasted too good and I asked her the recipe. When she told me the recipe I wash simply bowled over by its simplicity and deliciousness. I promptly noted down the recipe and since then this has become a regular in my house .

An ideal option for tiffins , meals or even as a filling for rolls, wraps or samosas just try this lovely dish .

Ingredients :

4 to 5 .....................potatoes
1 small bunch...........methi leaves
2 ...........................onions ( chopped)
1/2 tsp....................turmeric powder
1 tsp.......................chilly powder
1 tsp.....................dhana jeera powder
2 tbsp...................oil
salt

Method :

Peel and cube the potatoes.
Pick the methi leaves from the bunch and wash and cut them.
In a non stick pan heat oil and saute onion in it.
When they become transluscent add potatoes and stir fry.
When the potatoes are half cooked add the chopped methi leaves.
Add haldi, chilly pd and dhana jeera powder .
Add salt and let the aloo methi get cooked for 5 more minutes.
Serve hot with rotis or daal rice.

Batata Sambhar Talasan ( Potato Stir Fry with Sambhar Masala )

This simple potato stir fry in unbelievably delicious and a perfect tiffin recipe . It gets prepared in minutes and whenever I am having busy schedule I end up making this dish for my husband's tiffin, since he loved it.

Addition of sambhar masala with tamarind pulp gives this stir fry a twist which leaves you wanting more.
It tastes yummy with a simple vegetarian lunch .

Please do try it and send me your valuable comments. Sending this to Vegan Thursdays an event by priya






Ingredients :

4 to 5 ........................potatoes
2 onions ................... finely chopped
1/4 tsp....................chilly powder
1/4 tsp...................asefoetida
1 tbsp or more......smabhar masala ( South Indian)
1 tbsp..................jaggery
1 tbsp...................tamarind pulp
2 tbsp..................oil
salt

Method :

Peel and cut the potatoes into cubes.

Heat oil and saute the onion for 5 minutes.

Add potatoes and stir till half cooked.

Add all the masalas, jaggery, tamarind pulp and salt.

Cover the lid on the the pan and cook till done.

This is a perfect tiffin recipe with rotis and also with daal rice.

Litti Chokha ( For SNC )

For this month's Divya's south-vs-north-challenge  we were challenged by   Nupur of uk-rasoi  to make a Bihari dish called Litti Chokha which was a totally new name for me. Then when I read how to make this dish it almost sounded as if I had to recreate a dish like Rajasthani Daal Baati. But when I actually made and tasted them they were very very different and had a unique taste.

Litti Chokha is a traditional Bihari dish and I wonder how come I hadn't come across this till now. This dish was an instant hit with my family and the taste of Chokha ( Bihari Potato Bharta) was divine.  I have however fried the Littis though I personally would have preferred to oven bake them but then unfortunately my oven is giving me some problems and had no choice but to fry them. Though they tasted yummy I kept on feeling guilty eating these fried liitis.

 The Littis or the stuffed wheat balls are in themselves a treat and can be had with pickle for breakfast. Though the dish sounds complicated it is very easy to make provided you get ready made Sattu ka Atta at your grocery shop.

Thanks to Nupur for suggesting such a wonderful dish and introducing us to the unknown wonders of Bihari cuisine.

Ingredients :

( For the Littis cover ) :

2 cups ..................wheat flour
1/2 tsp..................owa ( ajwain seeds)
2 tbsp....................ghee
1/2 cup .................warm water
1/4 tsp..................baking soda
salt

Mix wheat flour and ajwain with soda and ghee and knead a smooth and firm dough and keep aside.


For the Pitti (or filling ) :

1 cup .......................sattu ka atta
1 tbsp......................finely chopped ginger
1 tbsp....................finely chopped green chilly
1/2 cup..................finely chopped coriander leaves
1 tsp.......................cumin seeds
1 tsp.......................ajwain seeds
2 tbsp.....................lemon juice
1 tbsp.....................vegetable oil
salt

Add all the ingredients together and mix well.

Add little water if necessary and mix gently with fingers to resemble bread crumbs.

To make the Littis :

Make 10 to 12 equal sized balls of the dough.

Press these balls on your palms to the size of a small puri.

Put 1 to 2 tsp pitti on this and close the dough from all sides.

Make a ball and press it a little to resemble the shape of a big pedha.

When all the littis and filled in such a way deep fry them in oil on a slow flame till golden in colour.

You can also bake them in the oven for 15 to 20 minutes by applying oil on surface.

Take care to turn them once or twice while baking to ensure even baking on both sides.

These are the littis or the stuffed balls.

For the Chokha :

4 to 5 .....................boiled potatoes ( skin peeled and mashed)
2 ............................onions finely chopped
2 ............................tomatoes
5 to 6 ....................garlic cloves
2............................green chillies finely chopped
1 tbsp....................grated ginger
2 tbsp....................finely chopped coriander leaves
2 tbps....................mustard oil
salt

Roast the tomato and garlic on the gas on direct flame till almost burnt.

When the tomato cools remove the black roasted skin.

Now mash the tomato and garlic with your hands .

Add all the other ingredients well and keep aside.

This is called chokha and is to be served with Littis.

How to serve :

Place some chokha in a bowl.

Break the littis and add a spoon full of ghee on top of them.

Serve these hot ghee dipped littis with chokha.

Sunshine Pizza

When you say pizza kids and adults both are very happy because it is one of the most popular and mess free snack or lunch to have. For this months Groovy Gourmets  decided to make two varieties of pizza , paratha-pizza   and sunshine pizza . Loved and enjoyed making both the varieties.

 But this pizza though is eqally tasty is with a unique twist in the sense this is a grain less , gluten free pizza with aloo methi sabji as a base and eggs are used  for toppings.

Surprised ?? But believe me this pizza was one of the most delicious and healty version of pizza that I have recently made. A very unique way to include methi and eggs in you diet isnt it ?






Ingredients :

4 .........................Potatoes ( chopped)
1 small bunch.......Methi leaves ( picked , washed and chopped fine)
4 ..........................eggs
1/2 cup ...............grated cheese ( mixture of mozarella and cheddar)
fistful...................coriander leaves ( chopped)
1 tsbp..................oil
1tsp....................chilly powder
1/2 tsp................dhana jeera powder ( cumin coriander powder
1/2 tsp.................turmeric powder
salt


Method :

Heat oil in the pan and add the chopped potatoes .
When they are almost cooked add all the masalas salt and chopped methi leaves.
Mix well and cook covered with a lid for 5 more minutes.
Your aloo methi i.e the base for your grain free pizza is ready.

When the aloo methi cools down just mash it roughly with a masher or even hands are fine.
Now smear a non stick tawa with little oil and spread a thick layer of this mixture on it.

Make four depressions and break the eggs taking care to keep the yolk intact.
Arrange the grated cheese on the base .

Now cook this for 5 mintues or till the egg yolks are firmly cooked.
Garnish with coriander.

Batatyache Upavasache Wade ( Potato Chutney Wada)

Today is Sankashti Chaturthi and as it has come on tuesday it is also called Angaraki ( a Special auspicious day for Sankashti) .

I and my husband fast every month for sankashti and so made these chutney stuffed potato wadas for the fast.

They are easy and fun to make and equally tasty.

As most of the people observe a fast on this day thought of sharing my recipe with all of you. You all will definitely love this delicious snack.

Ingredients :

4 to  5 ..........................Pototoes ( Boiled )
1 and 1/2 cup................Shingada  Atta ( Water cress flour)
a small bunch .................coriander leaves
5 to 6 ..........................green chillies
1 /2 cup........................grated coconut
2 tsp..........................lemon juice
1 tsp........................sugar
salt
oil to fry

Method :

Remove the skin of the boiled potatoes and mash them.
Add the shingada flour and knead a soft but firm dough.
Now grind the coriander leaves, chillies and coconut adding very little or no water at all.
Add salt , sugar and lemon juice to it.
Take a ball of the kneaded dough and make a depression in it.

Now fill them with a spoonful of green chutney.
Close it from all sides and deep fry in the oil.
Serve with  sweet-tamarind-chutney and curds if you are having a fast.

Grilled Vegetable Salad

Summer is a time for vacations, enjoyment and all things cold. So you must be wondering why I am posting this warm vegetable grilled salad in this climate. But believe me this is a very comforting salad to have during hot weather.

Though warm this salad has minimum amount of spices and the dressing is so mild that you get to enjoy the goodness of all the vegetables in their most natural form.


The main attraction is the grilled flavor and adding the nuts which brings out the true  flavor of this
salad as the vegetables have not undergone complicated cooking procedures .

Just grill the vegetables , taking care not to overcook them so that they retain their crunchiness .The interesting part is that you can add any easily available vegetables or omit the ones which you dont have .

Normally adding citrus fruits like oranges, berries or pineapple will add the extra tang to this salad, but since I had only pomegranate I added the same and it gave the extra crunch to this already crunchy salad .

Ingredients :

1 ........................capsicum
1 .....................potato
1......................onion
1.......................carrot (medium)
4 to 5 ................mushrooms
4 to 5.................cherry tomatoes
4 to 5 .................baby corns
100 gm .................cottage cheese (paneer)
1 tbsp........................oil

Dressing :

2 ....................garlic cloves (crushed )
1 tbsp.............thyme (dry)
1 tsp...............pepper powder
2tbsp................olive oil
1tbsp.................lemon juice
2 tbsp.................honey
salt

Garnish :

1/2 cup...............pomegranate seeds
1tbsp..................roasted sesame seeds
1tbsp.................roasted sunflower seeds


Method :
Mix well all the things listed under dressing and keep .
Now cut the onion , carrot and capsicum into big pieces.
Slice the potato thickly.
Cut the mushrooms into half.
Make thick cubes of paneer.
Cut the baby corn or keep them whole if you like.
Now keep a iron tawa on gas and smear it with oil.
Now arrange all the vegetables on the tawa .
Keep potatoes and carrots at the centre whereas arrange the softer ones at the sides.

When they get cooked and charred turn them and cook the other side too.
When still warm mix these vegetables with the prepared dressing.
Add pomegranate, sesame and sunflower seeds and serve warm.
Have the salad with toasted bread .
You can even have this salad itself as a meal.




Linking this colorful tasty salad to :

Swathis hearth-and-soul-blog-hop-152

my-bowl-of-salad                                                             

 Priyas healthy salads   at     themadscientistskitchen

Dhokar Dalna ( SNC Challenge )

Dhokar Dalna a Traditional begali dish was our SNC  challenge for May 2013. Those who are unaware  SNC challenge is a very interesting event started by Divya Pramil of  You Too Can Cook . In this there are two groups Northern Group and the Southern Group. Every month one member of each team challenges the other team with a recipe . This month it was  Nabanita Das of eshoboshoaahare who challenged us (the southern team)  with Dhokar Dalna and Roha of hyderabadicuisinerecipes who challenged the northern team with Qubani Ka Meetha . Both are lovely challenges .

I made Dhokar Dalna according to Nabanitas instructions and the dish was wonderful. Immensely enjoyed making it and everyone at home was full of praises .


Ingredients :

For the Lentil cakes :

1 cup ..................Chana daal
1/4 cup...............fresh grated coconut
1tsp...................ginger
1/4 tsp................asefoetida (hing)
1/2 tsp...............onion seeds (kalounji)
2.....................green chillies
1/4 tsp.............baking soda
1 tbsp...............oil
salt
oil for deep frying




                                                                          Method :

                                                          Soak chana daal for 2 to 3 hour.
                                        Except hing and oil grind everything with very little water.
                                Now heat oil in a non stick pan add hing and add the ground mixture .

                                          Go on stirring it till it starts leaving the sides of the pan .
                                          Now grease a plate and spread this mix on the plate.
                                                   After 10 minutes cut it into square shapes.

For the Gravy :

2 ....................potatoes ( peeled and cubed)
2....................tomatoes (chopped finely )
2 tbsp..............cashew
1 tbsp................raisins
2 cups ...............coconut milk
1/2 cup...............fresh grated coconut
1/2 tsp..................grated ginger
1tsp.....................cumin seeds
2......................bay leaves
1/4 tsp...............asefoetida (hing)
2.......................green chillies slit
1 tbsp..............( clove, cardamom and cinnamon powder)
1 n 1/2  tsp......chilly powder
1tsp...................turmeric powder
2 tbsp...............oil
salt


                                                                    Method :

                                         Deep fry the potatoes till golden brown and keep aside.
                                            Also deep fry the dhokar squares till golden brown.

                          Now heat oil and add hing, cumin, bay leaves , slit chillies and grated ginger.
                         Stir for 2 minutes and add chopped tomatoes and haldi, chilly pd, and masala pd.
                                                               Saute till oil separates.
                        Now add the coconut and coconut milk along with ground cashew raisin paste.
                                           Saute for 2 minutes and add the fried potato cubes.
                             Add water if needed as the gravy should be semi thick in consistency.
                        While serving again heat the gravy and add the dhokas and serve immediately .



Note : Do not add the dhokas and boil the gravy. The dhokas may break and melt in the gravy.
Also dont add dhokas in advance as they may soak up all the liquid and become too soft and the gravy
will dry up.

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