Assalam O Alaikum
Is maheenay ki polling hazir hai
aap nay *Indian Snacks* ki
recipes share karni thi 8 logon nay
part liya ab polling hogi
apni sharing ko vote nahi kar saktay
Winner 50% poll aur 50% Admins decide karen gye
Last date 28/6/12 Hai
this is such a popular snack with all indians in the evenings.
i made it from scratch....right from the puris to the tamarind chutney ...everything.... i will guide u...its easy...if i can do it... U CAN!!!
FOR THE PURIS
if u can get ...them readymade U R LUCKY!! if not its easy
1 small cup of wheat semolina (sooji)
salt to taste
soak the semolina and a bit of salt in just enough hot water for about half an hour. when u see the water has soaked been soaked up and the sooji is soft add just enough white flour (maida) to make a soft dough.
heat oil for deep frying
make small balls out of the dough and roll into tiny bite size pooris...fry till crispy and keep in an air tight container.
FOR THE TAMARIND CHUTNEY
soak tamarind in hot water till its softened and mushy.
mash it with your hands and then strain it so all the fibres and seeds remain in the strainer.
boil it with plenty of sugar and salt.
cool it and taste it and adjust it accordingly
add some roasted cumin powder, chilli powder and black salt if u have. if not just add chaat masala
FOR THE FILLING
boil potatoes and cube them
add finely chopped onion, and coriander leaves
add chaat masala
take a puri, add the filling, add the tamarind chutney, some beaten natural yoghurt and sprinkle thin sev on the top
EAT WHILE CRISPY!!!
PANEER PAKORA RECIPE
Ingredients:250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup WaterHow To Make Paneer Pakora:
- Mix first set of ingredients well.
- Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
- Let batter rest 1/2 hour in a warm place
- Cut the paneer into thick cubes.
- Sprinkle little salt, chili powder on the cubes
- Deep fry in oil that is heated to 375°.
- Drain on paper towels and serve immediately.
- Serve the paneer pakora with coriander or mint chutney
KHASTA DAL KACHORI RECIPE
3/4th cup skinless dried black beans (urad)
4 cups Flour (atta)
1 green chili chopped
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder
Soak the beans in water overnight then rinse and drain.
- Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
- Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
- Divide the dough into 16, using wet hands, and smear each portion with a little oil.
- Flatten and roll out into 2inch round.
- Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
- Flatten and roll into a 3-4 inch round.
- Heat plenty of oil in a deep frying pan or a kadhai.
- Now lift the rolled kachori and carefully slip it into the hot oil.
- Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney
Bread Bhel Puri
•Bread 8 slices
•Oil to deep fry
•Onion ,finely chopped 1 large
•Tomato,finely chopped 1 large
•Pomegranate seeds (anardana) 2 tablespoons
•Lemon juice 1 teaspoon
•Fresh coriander leaves,finely chopped 1 cup
•Salt to taste
•Green chutney 2 tablespoons
•Tamarind chutney 1/4 cup
•Sev 1/2 cup
Take the bread slices, remove crust and cut into small squares (croutons). Heat sufficient oil in a kadai and deep-fry the bread pieces. Remove and place on an absorbent paper and set aside. Place the bread pieces in a bowl. Add onion, tomato, pomegranate seeds, lemon juice, half the coriander leaves and mix. Add salt, green chutney and tamarind chutney and mix well. Put sev on top, garnish with the remaining coriander leaves and serve immediately.
This image has been resized. Click this bar to view the full image. The original image is sized 800x600.
Pav Bhaji is a favorite fast food dish in India. Pav is buns and bhaji is the mixed spicy vegetables. This is a very popular dish with roadside vendors.
Recipe will serve 4.
2 medium potatoes, peeled and diced
1 cups chopped cauliflower
1/2 cup chopped green beans
1/2 cup peas
1/2 cup chopped carrots
3 tablespoons oil
3 tablespoons butter
2 green chilies chopped
2 tablespoon finely sliced ginger
3 medium chopped tomatoes
1/2 teaspoon red chili
1/2 teaspoon turmeric
1 tablespoon fennel seed powder (saunf)
2 teaspoon salt (adjust to taste)
1 teaspoon garam masala
1 tablespoon lemon juice (adjust to taste)
1/4 cup chopped cilantro (hara dhania)
6 bread buns
1 medium chopped tomatoes
Few pieces of thinly sliced lemon
Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don’t add too much water, just enough to cook.
After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
Heat the oil in a frying pan over medium heat.
Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty.
Next add the red chili powder, fennel seed and turmeric, mix it well.
Add mashed vegetables.
Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.
Add salt and two tablespoons of ghee, stir-fry for another minute.
Add about ¼ cup of water or as needed, and let it cook for a minute.
Turn off the heat.
Add garam masala, and lemon juice, mix it well
Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.
You can use almost any vegetables to make the bhaji, but keep the potato base. You can also try vegetables such as cabbage, bell pepper, and eggplant.
If you don’t eat potatoes, use green bananas for the base.
For vegan replace the butter with oil.
Punjabi Style Rajma Chawal
This image has been resized. Click this bar to view the full image. The original image is sized 618x459.
What we need:
1 cup raw or 1 can cooked kidney/pinto beans
1 large black cardamom
3 tbsp olive oil
1 tsp cumin seeds
1 whole diced onion
2 cloves fresh grated garlic
1 tbsp fresh grated ginger
1 finely chopped green chilli (optional)
1/2 can diced plum tomatoes (or 1 diced fresh tomato)
2 tsp salt
1/2 tsp garam masala
1/2 tsp haldi (turmeric)
1/2 tsp paprika
1/2 tsp coriander powder
Handful of freshly chopped coriander
How we do:
If you are using raw kidney beans, soak them overnight. Cook in pressure cooker or large pot until tender (usually about 10-15 minutes after first whistle in pressure cooker). Add a little salt and the cardamom in the water before you cook.
For the masala, in a pan heat the oil on medium heat. Add the cumin seeds.
When they begin to sizzle add the onion. Once golden add the garlic, ginger and green chilli.
Cook for a 3-5 more minutes. Then add the salt, garam masala, turmeric powder, coriander powder and paprika. Mix well.
Add the tomatoes and fresh coriander. Mash them up and mix well to form the masala.
Cook for 3-5 minutes.
Add the cooked kidney beans to the masala. Add 1/4 cup water and bring to a boil.
Check the salt and alter accordingly
BALLE BALLE! That is it, you’re done. Extremely simple and easy, woop.
350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
Few Curry leaves
1tsp Mustard Seeds
Coriander leaves (chopped)
2-3 green chilies (vertically slit)
- In a bowl add gram flour (besan), Curd and water.
- Mix well and make a smooth batter. The batter should be of thick consistency.
- Add salt and set aside for 4 hours covered with a lid.
- Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
- Keep the steamer or cooker ready on gas.
- Grease a baking dish (it should fit in the steamer or cooker).
- Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
- Add this to the batter and mix well.
- Pour the batter into the greased pan and steam for 10-12 minutes or till done.
- Cool for sometime and cut into big cubes.
- Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
- Garnish the besan dhokla with coriander and slited green chilies.
- Serve with hari chutney.
This image has been resized. Click this bar to view the full image. The original image is sized 1600x1424.
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1/2 cup ghee (or oil or a mixture of both)*
1 tsp omum/ omha (carom seeds/ bishop's weed)
salt to taste
about 1/2 cup chilled water
*I wanted to cut down on the amount of ghee in this recipe so I used a combination of 1/4 cup ghee and 1/4 cup oil. I haven't tried this, but you could perhaps use oil instead of ghee but your namakpare will not have the unique flavour and taste that ghee adds to them.
Put all the ingredients, except the water, in the food processor bowl and blend. Then add the water, a little at a time, to make a dough that is more on the stiff side yet elastic. You do not want the dough to use more water than necessary or your namkpare/ crackers will not become crisp on baking.
You can do this by hand too.
Cover the dough and let it rest for about half an hour. Divide the dough into 2 or 3 portions (depending on what is easier for you). Roll out each portion into as thin a circle as possible (should be about 1/8" thick or less). Using a pizza cutter or sharp knife, cut the circle into small diamond shaped pieces or about 12 triangles (like pizza wedges).
Dock the pieces/ triangles using a fork so that airpockets don't form during baking.
Place them on lightly greased sheets and bake at 200C for about 15 to 20 minutes till light brown and done. Cool on a rack and store in an airtight container.
This recipe should provide enough for 4 to 6 people to munch on.
This image has been resized. Click this bar to view the full image. The original image is sized 1532x1600.
You can also bake them like crackers and serve them with a dip or sauce
Last edited by ~Maliha~; 21-06-2012 at 10:16 AM.
Hum kya hain
Hmari Muhabatayn kya hain
kya chahtay hain
kya patay hain..
-Umera Ahmad (Peer-e-Kamil)