Baked Lotus Stem Chips

I am not really fond of lotus stem, but once I just bought them to try something out of this beautiful veggie. So googled and found this tasty recipe. So I tried and sharing it with you all ...



Ingredients:

Lotus stems - 2
Salt to taste
Black pepper - 1/2 tbs
Olive oil - 2 tbs



Method:

Peel lotus stems and cut thin slices and soak them in salted water.



Preheat oven at 180 degrees.

Drain the lotus stems and wipe off excess moisture using paper towel.



Sprinkle salt, black pepper, red chilly powder, dry mango powder, black pepper and oil. Toss them.



Brush baking tray with oil and place chips side by side. Avoid overlapping.



Bake for 5 minutes till they turn light brownish.



Cool and serve crisp.

Hope you liked it...

Pani Puri / Spicy water stuffed wheat puffs

“Pani Puri”, the name itself is mouth watering. A superhit roadside snack in India is loved by one and all. Also called as “Gol Gappe” it finds a characterstic feature in Ladies favourite list. Its a light and tangy snack. Small wheat or semolina puffs filled with variety of stuffings and spicy water has to be eaten at once. It is such  a delight to eat it so methodically. I prepared this dish at home for kids and sharing the recipe with pics..





Ingredients:

For wheat Puffs-

Wheat flour – 2cups

Semolina-   ½ cup

Baking soda – ¼ tbs

Salt – 1 tbs

Water – to knead

For filling –

Boiled peas / Boiled chick peas / Boiled potato pieces

For Spicy water-

Cold Water – 1lt.

Pani Puri Masala – 4 tbs ( You can easily get Everest brand in market)

Mint leaves- ½ cup

Coriander leaves- ¼ cup

Green mango – ½ chopped into pieces

Green Chilly – ½

Black salt – ½ tbs

Roasted and powdered cumin – ½ bs

Asafoetida – A small pinch

Method:

For Wheat Puffs-

Mix all dry ingredients and knead hard dough by slowing adding water. Add water by spoon one by one.



Cover the dough with a damp cloth and let it rest for about ½ an hour.

Divide dough in 6 equal balls. Take a ball and with the help of a rolling pin, roll a very thin chapatti.



Cut small rounds out of the chapatti. You can try using round caps of bottle or anything which cuts chapatti in Pani puri shape. You can also make very small balls and then roll them thin.



Heat enough oil in a kadhai. Once hot add rounds and fry on medium flame. They should not be fried in high flame otherwise they will not remain crispy.



As they turn golden take them out and keep them on a tissue paper to absorb extra oil. One all puffs are done. Store in an open container for 2-3 hrs and then in an air tight container.



For spicy water –

Mix 3 tbs of Pani puri powder in cold water.



Add paste of mint leaves, coriander leaves, green chilly, raw mango to the water. Add black salt, roasted cumin powder, salt and a pinch of asafoetida and mix.



To Serve-

Serve with sonth and whisked curd.



Make a hole in the centre of a puff. Stuff some boiled potato pieces and peas. Pour water to the full and immediately eat..



Hope you liked it !!!

Idly Manchurian - Punjabi Style

Healthy snacks are always in demand and if you make it from leftovers , you have a satisfaction of utilising the food which could have been thrown or stored in fridge till it stales. My family loves south Indian food and I have to make it once a week..Everytime I am left with 6-7 idlis. So, I make this Idli manchurian Punjabi style.Here I am sharing a tasty and filling snack with you all..Its a great tiffin recipe also..

Ingredients:

Idlis - 7 pieces cut in pieces
Tomato - 4 cut in pieces
Onion - 2-3 cut in pieces
Green Capsicum - 1 big cut in pieces
Green Chillies - 2 chopped
Garlic paste-  1 small tbs
Mustard seeds - 1 small tbs
Cumin - 1 small tbs
Turmeric powder - 1/2 tbs
Red chilly powder - 1/2 tbs
Coriander Powder - 1 tbs
Garam Masala - 1/2 tbs
Salt to taste
Oil

Method:

 In a wok, heat 7-8 tbs oil, add mustard seeds, cumin,and when they splutter add green chillies and garlic paste. Saute.

Add onion and capsicum. Saute for 6-7 min and add tomato. Saute again  for 10 min.



Add all masalas as specified. You may also add some sambhar masala at this time. Pour 1 cup of water now. This makes idli pieces to soak the juices of the dish and enhances the flavour.



Now add idli pieces. Mix properly.

Idli manchurian Punjabi style is ready. Serve hot..

Hope you liked it!!!

Sprouted Black Gram Salad / Gram Usal

Salads are fast taking an important place in India's diet. People have become more fitness and nutrition conscious. There are thousands of salads recipes. Infact salads are a cook's easiest imagination. I made this sprouted black gram salad which is tasty as well as healthy. In Maharashtra this is called "usal" and why I am calling it an usal because I have chosen few ingredients from Usal's recipe. Here I am sharing the recipe with pictures.

Ingredients:

Sprouted black gram - 2 bowls
Onion - 1 chopped in small pieces
Tomatoes - 2 medium chopped in small pieces
Green Chilly - 1 chopped
Coriander leaves - 4-5 tbs chopped
Curry leaves - 4-6
Mustard seeds - 1 tbs
Cumin Seeds- 1/2 tbs (optional)
Asafoetids - A very small pinch
Salt to taste
Lemon Juice



Method:

Parboil the sprouted gram.

In a pan, heat 2 tbs of oil. Add mustard seeds, cumin seeds, curry leaves and when they splutter add chopped onion, chilly and saute for two minutes.





Now add chopped tomatoes. Saute for a minute, add a small pinch of asafoetida and add parboiled gram in it.



Add salt and mix. Toss it for 5 minutes and switch off the flame. ( You can also add garam masala, amchoor powder, black pepper or any spice of your choice)



Sprinkle lemon juice just before serving and garnish with chopped coriander. Sprouted black gram salad is ready to be served.

Hope you liked it ..

Sago Vada / Sabudana Vada

Sabudana Vada / Sago Vada is a popular dish majorly prepared during fasts. It is very tasty and can be eaten as a snack. This can be prepared as a side dish also. Here I am sharing the recipe with pictures..



Ingredients :

Sabudana- 2 cups
Boiled potatoes - 3-4
Peanuts crushed - 1/2 cup
Green Chillies - 3-4 chopped
Coriander leaves - 1/2 cup chopped
Salt to taste
Red Chilly powder- 1 tbs
Garam Masala Powder - 1/2 tbs

Method:

Soak sabudana for 2 hrs. After that drain water and in a bowl take mashed boiled potatoes, sabudana, crushed peanuts,chopped chillies, coriander, ginger, salt, red chilly powder, garam masala powder and mix well.

 

Heat oil in a wok and take small amount of mixture in your palm.

 

Form ball and press a hole in centre and drop in hot oil slowly.



Fry till golden brown. Keep on a tissue to absorb extra oil.



Serve with Green chutney or masala dahi.

Hope you liked it..

Dahi Vada / Lentils dumplings in yogurt

Dahi Wada or lentils dumplings in yogurt  is a famous dish of india. It is widely savoured in all the parts of India and is a rich dish. The taste is unique in itself. I make it on festivals, gatherings or any family get-togethers. This dish gives a rich addition to the menu. Here, I am sharing the recipe with pictures..



Ingredients:

For Dumplings ( Vada ) –

Urad daal – 2 cups

Chana daal- ¼ cup

Gara masala Powder- 1 tbs

Salt to taste

Green chilly – 3 chopped.

Coriander Leaves – ¼ cup chopped

Ginger – 3 tbs chopped

Oil for deep frying

Curd - 3- 4 cups beaten.

For Seasoning

Roasted and powdered cumin seeds – 3-4 tbs.

Chaat Masala- 2 tbs

Red Chilly Powder – ½ tbs ( optional)

Method :

Soak urad and chana daal overnight and grind coarsely.

In the mixture add chopped green chilly, coriander, ginger, salt, garam masala powder and mix properly.

Heat oil in a wok.

Take small quantity of the mixture and drop it in hot oil. Try to drop by giving it a round shape. Fry till golden.

 

Similarly fry all and soak in water.

For serving, take 2- 4 vadas in a serving plate, pour some beaten curd over them.  Pour some sonth chutney. (Tamarind, jaggery sauce)



Sprinkle roasted and powdered cumin seeds, chaat masala, red chilly powder if you like and serve.

 



Hope you liked it ...