Food Corner

Many types of pakodas are available in Indian streets and hotels. But they hardly make this item. Let us cook it.

Ingredients

4 to 7 lady’s fingers

1 to 2 cups of gram flour [besan]

One tsp turmeric powder

Half tsp ajwain

A pinch of baking soda

A pinch of asafetida

A pinch of red chili powder

Salt to taste

Cooking oil or pure ghee for deep frying

To accompany – onion, green chili, mooly, tomato salad, pickles etc

Process

Clean the lady’s fingers with clean wet cloth. Remove both the ends of it and cut in 2 to 3 pieces. Mix turmeric powder, ajwain, soda, asafetida, red chilly powder and salt in besan. Add little water to make a semi thick paste of it. Leave it to set for 20 minutes. Heat the pure ghee or oil in a stew pan. Dip three pieces of lady’s fingers in besan paste. Drop each piece separately one by one in hot cooking medium, deep fry until golden brown. Now three pakodas are ready to eat. Taste one Pakoda, it must be tasty. In this way complete the cooking. Also make 4 pakodas of punctured green chilies to accompany. Serve hot with onion, curd, salad etc.

Chana biriyani
Things you need for this recipe:-

Channa – 2 cups
Long-grained rice – 4 cups
Onions – 2 finely chopped
Tomatoes – 2 finely chopped
Potatoes – 2 finely chopped
Oil – 4 table spoon
Chilli powder – 2 tea spoon
Green chillies – 4 finely chopped
Turmeric powder – 1 tea spoon
Ginger garlic paste – 1 tea spoon
Cinnamon leaf – 4
Cloves leaf - 4
Bay leaf - 4
Curry leaves – few

Salt – to taste
Water – 6 cups

Method:
Soak the channa for overnight in water. Cook the channa in presser cooker for about 15 minutes. Heat oil in a pan and add cloves, bay leaf, finely chopped green chilies, cinnamon and then stir fry it. Now put the ginger garlic paste and then put chopped onions to stir fry till slight golden brown. Now add potatoes in to it and fry it with the onions and stir fry it for few minutes. Then put the finely chopped tomatoes and curry leaves. Now add the turmeric powder, chilli powder and salt and mash it with water and boil it and cook it with covering it. Now put the rice and channa, which you cook in pressure cooker and mix it. Cook it in presser cooker and serve hot.

Gulai Palak( Spinach)

The things are required:-
1 kilo grams of palak or spinach (should be fresh)
100 grams of fresh tomatoes finely (chopped)
50 grams of mustered oil
50 grams of pure desi ghee
10 grams of cumin seeds
6 green chilies finely chopped
1 leaf of cassia
Salt as per your taste

Making process of this recipe:-
Wash and clean all the spinach or palak leaves and cook them in to the steam with out chopping them. Now when they cooked take out from the steam and them wash them with cold water and put them for draining in a big sieve for 5 minutes. Now take a kadai and heat pure desi ghee in to it. When it heated add cumin seeds, cassia leaf, finely chopped green chilies, and also add finely chopped tomatoes in to it.

When tomatoes ate cooked add steamed palak in to it and cook again until it done. Now it is ready to serve, serve hot with chapattis or Paratha which you like. Palak or spinach is enriched with iron and it helps to increase hemoglobin in your body, so make a habit to eat spinach in daily or alternate day. Read different recipe of spinach in my blog and enjoy…………………………..

Canapés Singhada (water cashew nuts)

Things you need to make for canapés:-
2 – Cup of singhade (water cashew nuts) ka flour
1/ 2 tea spoon of red chili powder
1 – Tea spoon of green chili finely chopped
1 – Tea spoon of sandha namak( used in fast salt)
Oil for frying

For the topping:-
1/ 2 cup of curd
2 – Table spoon of green chutney
2 – Table spoon of big sago or sabudana used to fry
2 – Table spoon of ground nuts
Salt as per your taste (sendha namak)
Black pepper as per your taste

How to make this recipe:-
Take water cashew nut flour in to a big flat plat. Add all the things which are required to make canapés. Also add 2 table spoon of oil in to it. Mix it properly and make a dough from it. Mash it and make small papdi from it. Make small holes from the help of a fork and deep fry it. Now deep fry the big sago and ground nuts and blend them thickly. Now place the crispy papadies in to the serving plate and spread curd on it. Sprinkle salt and black pepper on them. Also put chutney on it. Now put fried ground nuts and fried big sago on it. It is ready to eat.

Potato Coconut

Things you need to make this recipe:-
500 – Grams of potatoes
1 – Whole coconut
A bunch of fresh green coriander leaves
6 to 7 green chilies
1 – Lemon for juice
(Sendha namak) salt which used in fast as per your taste
Sugar as per your taste
2 – Table spoon of raj gir flour
2 – Table spoon of of ararote flour

How to make this recipe:-
Grate the coconut and make it just like powder. Now add chopped green coriander, chopped green chilied, lemon juice, sndha namak, salt, and sugar in to this grated coconut powder and mix it properly. This is for stuffing. Now boil the potatoes in a presser cooker and allow them to cool then peel them. Now mesh them and add ararote powder, raj gir flour and sandha namak in to it and mix properly. Now it becomes like a dough. Now make small balls from this dough. Now make a hole in the center and fill the coconut‘s stuffing in to it and again make balls of it. Now roll these balls in to the raj gir flour and deep fry them in to oil or ghee in which you like. Serve hot with tamarind or khajoor chutney. It is delicious falahari food for you.

Stuffed Dahi Vada

Things you need:-
2 and ½ cup of boiled potatoes
1/ 2 cup of fresh grated coconut
1/ 2 cup of ground nuts thickly grated
1/ 2 cup of green coriander chopped
4 – Tea spoon of ginger-chili paste
1 – Tea spoon of raisin
2 – Tea spoon of oil
3 to 4 - tea spoon of singhade ka atta
500 – Grams of curd
1/ 2 tea spoon of til
Garam masala as per your taste
Sugar as per your taste
Salt as per your taste
Lemon juice

For Garnishing:-
Green chili
Roasted cumin powder
Pam grate seeds
A bunch of green coriander leaves

How to make this recipe:-
Boil the potatoes and mash them, add ginger and chili past, salt, sugar, and sighade ka atta. Mix them properly. Make small balls from it and take them one side. Now make stuffing for it. To make stuffing heat oil in a pan and add ginger, chili paste in it, add coconut powder, salt, sugar, lemon juice, garam masala and raisin in to it. Now make a hole and fill this stuffing in to it. Now make rolls from it. Deep fry them in heated oil. Now they become golden brown and crispy. Now blend the curd and add salt, and sugar and mix it, now add these fried potato rolls in to it and serve it on plate.

Crispy potato rolls

Things you need:-
250 – Grams of potatoes
150 – rajgeer ka atta
1 – Lemon
A small piece of ginger
2 to 3 – green chillies
Water as required
Salt as per your taste
Oil for frying

For Stuffing:-
30 – Grams of coconut powder
4 – Table spoon of til
1 – Tea spoon o gatam masala
2 – Tea spoon of ginger and green chili paste
A bunch of green coriander
1 – Tea spoon of sugar
Salt as per your taste
For Making Chutney:-
A bunch of green coriander leaves
3 – dal chini
2 – cloves
1/ 2 tea spoon of cumin seeds
1/ 2 tea spoon of khus-khus
2 table spoon of ground nut powder
Salt as per your taste
1 lemon
2 big cardamoms

How to make it:-
Boil the potatoes and peel them, now mash them. Add salt, lemon juice, rajgeer ka atta, some ginger, chili paste, til, and sugar and mix it properly and make a dough from it. Now make a roll from this dough and fill the stuffing in the center and pack it and make s ball from it. Now roll this ball in to the raj gir atta and deep fry it in oil until crispy. You can deep fry then by making slices of it. Serve hot with delicious chutney.

Aloo Banda

Things you need:-
250 - Grams of potatoes
125 – Grams of gram flour or besan
1 – Big sized onion
1 – Inch piece of ginger
1 – Tea spoon of green coriander
A bunch of green coriander leaves
1 /2 tea spoon of dry mango powder
125 – Grams of green peas
250 – Grams of oil

How to make this recipe:-
Boil the potatoes and after cooling peel them and mash them properly. Now after peeling boil the peas. Make a thick paste of besan with adding required water. Add salt, red chili powder, a pinch of sodium carbonate, mix properly. Chop the onions, green chili, green coriander leaves in small pieces. Heat oil in a kadai add chopped onions and just after 2 minutes add mashed potatoes, peas and then other all masalas in to it and mix them properly.
Now make rolls or balls from this mixture just after cooling it. Now dip these balls in to the thick besan paste and heat more oil in a kadai and put these dipped balls in to it and deep fry them. Cook them till they become slight crispy or slight golden brown. You can cook in a deferent way after pressing cook it again for more crisp. Serve hot with sauce or any type of chutney.

Lauki (Bottle Gourd’s) Ke Kofte

Things you need:-
500- Grams of bottle gourd
2 - Table spoon of gram flour or besan
100 - Grams of oil for frying
4 tea spoon of coriander powder
2 – Big onions
1 inch piece of ginger
4 – Cloves of garlic
1 - Tea spoon of cumin seeds
1 tea spoon of turmeric powder
1 tea spoon of red chili powder
2 green chilies
1 tea spoon of dry mango powder
2 big tomatoes
1 tea spoon of curd
1 tea spoon of garam masala
A bunch of Green coriander leaves

How to make this delicious kofta:-
Grate the lauki and cook it for about 5 to 10 minutes in presser cooker. Then press with hands and take out all the water from it. If you think you can add ½ cup of water at the time of boiling. Make a paste of green chili and ginger. Now add gram flour, coriander powder, dry mango powder and ½ tea spoon of ginger past in to the lauki, and make balls from it.
Heat oil in a kadai and deep fry them. Make a paste of onion and also make puree on tomatoes. Heat oil in a kadai and add cumin seeds, ginger garlic paste, and then put onions paste stir fry it till golden brown then add tomato puree. Add curd and all spices into it. Add little water if required. Add koftas into it. Serve with garnishing with coriander leaves.

Special Kalmi Bade

Things you need:-
125 grams of gram dal)
125 grams of urad dal
1 inch pieces of ginger
2 green chillies
1 tea spoon of dry cotiander seeds
½ tea spoon of cumin seeds
Salt as per your taste
20 grams oil for frying

How to make this delicious recipe:-
Wash the gram dal and urad dal and soak them in to the water for about eight hours. Then blend this soaked dal it in a mixer grinder also make a paste of ginger, green chillies, green coriander leaves and cumin seeds in it. Now blend the dal and add all the masala in it. Now make long and round shaped badas.
Heat the oil in a kadai and deep fry them in it. Do not fry them properly take out them when half done. Then make four pieces of it and again deep fry them till they becomes crispy or golden brown. Serve hot with chutney.