Papad ki Sabzi

If you are fond of Papad , you will love this dish! The mildly tangy flavor of the curry goes really well with phulka or parantha or even plain rice too. Papad Ki Sabzi from Rajasthan in western India, is a great dish for when you're in a hurry but want a hot, cooked meal!

You Need-

         Papad or popadam 2-3

          Cumin seeds 1 tsp

           Curd - 2 tbspsalt to taste

            red chily powder - 1 tsp

            turmeric powder - 1/2 tsp

          chopped coriander - 1 tsp

           water 1 cup

         Coriander powder  1tsp

        

        chopped garlic - 1/2 tsp (optional)

       Ghee/oil - 1 tsp

Method-

1- Break papad into 1 inch squares roughly.

2-Add ghee/oil to pan and crackle cumin seeds along with  garlic,saute for sometime.

3-Add turmeric powder,coriander powder ,red chilly powder in beaten yogurt separately.

4-Now add this yogurt mixture to the pan and add water immediately,mix it well.

5-Let it come to a boil and add salt (so that your yogurt will not curdle).

6-Now add Papad pieces and switch off the flame.

7-Garnish it with chopped cilantro and serve hot immediately.

Aloo Bonda

       

   Aloo Bonda is a typical south Indian snack though it has different names in different parts of India  . These are fritters made with a simple potato curry, dipped in besan/chickpea flour batter and deep fried. They are usually served as evening snack.A street food in all over Karnataka region .

Just Imagine a rainy evening with hot aloo bonda and Masala chai   slurp""""""""""""'This is a very simple recipe, easy to make and super tasty. Well, everything with potato tastes yummy, right!

Ingredients:

For the Filling

Potatoes - 4-5 medium (boiled)
Onion - 1 medium (chopped)
Green chilies - 2-3 (chopped)
Red Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp

Dry Mango powder - 2 tspCoriander leaves - 1-2 tbsp(chopped)
Salt - to taste
Oil - 2 tsp
Mustard seeds - 1 tsp
Channa Dal - 2tsp(optional)

For the batter:

Besan/Chickpea flour - 1 cup
Water - 1/2 to 3/4 cup
Salt - to taste

Oil - for deep frying

Method

1- Heat 2 tsp oil in a pan and add the mustard seeds and let them splutter. Add  chana dal and saute for 15-20 secs. Add the green chilies and fry for 30 secs.

2- Add  chopped onions and salt , cook until the onions are soft, for about 5 mins. Add the turmeric, red chili powder, coriander powder saute for a minute.

3-Add the boiled potatoes and mash them lightly with the spatula. Cook for about 5-6 mins,add dry mango powder and garam masala mix in the chopped coriander leaves, and set aside to cool.

4-To make the batter, combine all ingredients mentioned for the batter in a bowl and mix thoroughly. The batter should be neither too thick nor too watery.

5- Make small balls of the potato mixture.

6-Heat oil in a deep pan. Dip the curry balls into the batter and drop it in the oil carefully. Cook until they are golden brown uniformly.

7-Serve hot with any chutney of your choice . 

Bread upma

Sometimes we want to cook a quick meal  and we expect it to be delicious too. Bread Upma is that kind of dish which is easy to make and yummy too. And it sometime helps you to get rid of your bread which is sitting in your kitchen for a long time.Bread Upma is a great way to use up leftover bread.Its a perfect snack or a mini meal which is quick and hits the spot all the time.

Ingredients:

• Bread - 5-6 slices (2-3 per person usually)
• Chopped onion - 3/4 cup
• Tomato - 1
• Chana Daal  1 tbsp (soaked/optional)
• Chilly powder - 3/4 tsp
• Turmeric powder - a pinch
• whole red chillies  -2
• Green Chilly - 2
• Minced garlic - 1 tsp
• 2-3 curry leaves
• Butter - 1 tbsp
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Lemon juice - 1/2 tsp
• Coriander leaves for garnishing
• Salt to taste

Method-

1-Take the bread slices and tear them roughly in bite size-- they need not to be of same sizes.

2-Heat oil in a pan and add mustard seeds and whole red chillies. Once they pop up add minced garlic followed by soaked Chana daal,saute for sometime.

3-Then add onion and curry leaves,saute till onion becomes transparent.

4-Add tomato,turmuric powder and salt and saute.

5-Then add green chillies ,red chilli powder and bread pieces and sprinkle little water (to soak the bread) ,saute.

6-Stir well to mix everything for 1-2 minutes ,add butter and stir for 1 more minutes.(Adding butter in end will make the bread pieces crusty).

7-Serve it hot by finishing lime juice and cilantro on top with any chutney.

NOTE-1 -Use any bread whatever is available at home or use different variety bread slices for a different taste.

2-In place of soaked chana daal ,use ground peanuts.

Kadhi pakoda

Today I am going to give you the recipe of Kadhi pakora which is particularly a Punjabi recipe but there are so many different ways and varieties of making this dish.All time favorite in our house and I am eating it since my childhood...my grand mom then mom and now mom in law ,everybody have their own recipe of making kadhi ,and surprisingly the taste of the dish every time comes out different and awesome....

When it comes to make North Indian style of Kadhi I always make the U.P.type which does not have vegetables added to the pakoras. It goes best with hot phulkas and white rice. so here goes the recipe..

Ingredients:

Kadhi:

• 1 cup yogurt
• 2/3 cup gram flour (besan)
• 6 cups water
• 2 tbsp ghee or butter
• Pinch of asafetida
• 1/2 tsp fenugreek seeds
• 1/2 tsp cumin seeds
• 1 tsp turmeric
• 4 whole red chilies
• 1/2 tsp red chili powder
• 1 teaspoon salt
• Pinch of citric acid or tatri if needed

For Pakoda

• 3/4 cup  Gram flour
• About 2/3 cup water
• A pinch of salt
• A pinch of soda if needed
• oil for frying

 Method (pakoda)

1. Mix gram flour with about 2/3 cup of water and mix well until  smooth.
2. Whip the gram flour batter using a spoon or whisk in a circular motion for about 2-3 minutes. Batter will become light and fluffy add salt.
3. Heat  oil in a flat pan. The oil should be about 1/2 inch deep.
4. Place about 1 tablespoon of batter into the oil.
5.  Batter should not be covered with oil. This will allow the pakoras to expand. The pakoras will be softer if they are shallow fried.(if you feel pakoras are not soft enough then add a pinch of soda ti the better )
6. Fry the pakoras in small batches. Fry the pakoras until golden-brown.

Kadhi:

1. Beat the yogurt. Mix in 2/3 cup of gram flour and turmeric. Mix until there are no lumps. Add 3 cups of water slowly and mix well.
2. Heat the oil in a saucepan, add the asafetida, fenugreek seeds, and cumin seeds. When the cumin seeds crack, add  whole red chilies, and red chili powder. Stir for a few seconds.
3. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
4. Add 3 cups of water and let it boil and turn the heat to medium low. Stir occasionally and let the kadhi cook for  1/2 hour. When the kadhi is cooked, add salt.
5. Add pakoras to kadhi in the end and let it cook for near about 4-5 more minutes.
6. Serve hot with little bit of ghee and red chili tadka.

Note--  1- Add salt only after curd and gram flour mixer comes to a boil ,it will prevent the curd from being curled.  

2- The pakoras in kadhi should be soft for this whisk the gram flour well.

                                                                                                         

My first award............

I am very happy and ecxited after reciveing this award today.I got this award after passing  only  3 months  in the world of blogging............Awards are always a motivation for everyone who is trying to do something in any field, for me it means a lot as i came to know that people are liking my blog and now appericiating too.

I am very happy and greatful to Anu of Anu's yummy recipes who shared this award with me,Thank you Anu.

I would like to share this award with..

Madhavi kapdi of  Vegetarian Madley

Manisha Vijay of DEGCTHI 

Tan Wiratchada of tan-kitchen

Suvidha Agarwal of Suvidha's kitchen

Anshu of My mom's recipes

Deepti of A Hint of spice

Manjula of Rasoi

Akal of Akal's Saappadu

Ammu of ammaji recipes

Sarah Naveen of Vazhayila

To the award winners,

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3. Link the nominees within your post


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