Ribbon Pakoda

Ribbon pakoda is a festival snack especially made during Diwali. This snack is made with many variations depending on the tradition of a household. It’s a simple recipe with a few ingredients.

Ingredients:

Chickpea Flour [Besan] (1 cup)

Rice Flour (1/2 cup)

Red Chili Powder (1 tsp)

Asafoetida [Hing] (1/4 tsp)

Salt (to taste)

Butter (1 tbs)

Oil (to fry)


Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Cuisine: Indian

Category: Snack \ Tiffin

Yield: 9-10

Method:

  • In a wide bowl add chickpea flour, rice flour, red chili powder, salt, asafoetida, and butter.
  • In a pan heat oil and when it’s hot pour on the dry ingredients.
  • Mix all the ingredients well using your fingers.
  • Add water gradually to make a soft dough.
  • Place the ribbon mould and grease with oil.
  • Take a small portion of the dough and make a cylindrical shape.
  • Place the dough inside the snack maker.
  • Heat oil in a deep skillet.
  • Press the snack maker directly over the oil.
  • Flip and fry pakoda till they turn crisp.
  • Drain on a paper towel.

Step by step pictures of the recipe:

Heat oil in a pan.
In a bowl add chickpea flour, rice flour, red chili powder, asafoetida, salt, butter and hot oil.
Mix all the ingredients.
Add water gradually to make a soft dough.
Dough is ready.
Place the ribbon mould inside the snack maker.
Grease the snack maker with oil.
Make a cylindrical shape out of the dough.
Fill the snack maker with the dough.
Press the snack maker over the hot oil.
Flip and fry till they turn golden brown and drain on a paper towel.

Notes:

  • The dough should be soft. Neither the dough should be too soft nor too tight. If the dough is hard it will be too hard to press the snack maker and pakoda will be hard too if the dough is too loose then it will absorb more oil.
  • Keep the dough covered after the small portion has been taken out.
  • The oil should be at medium high, if the heat is too low it will absorb more oil.
  • When the sizzling sound stops pakoda should be taken out from the pan.
  • Ribbon moulds are serrated and non-serrated. Anything can be used.

Methi Dal

This recipe is cooked with lentils, fenugreek leaves and spices. Here I made with moong dal it can be made with toor dal and chana dal too. It goes well with chapatis, breads and rice.

Cook time: 30 minutes

Cuisine: Indian

Category: Lunch \ Dinner

Serves: 2

Method:

  • In a shallow skillet melt butter and add jeera.
  • Add coriander, red chili powder, fenugreek leaves and salt.
  • Sautee for 5-7 minutes and set aside.
  • In a pressure cooker add moong dal, chopped tomatoes, water, turmeric powder, salt and slit green chili.
  • Pressure cook for 3-4 whistles.
  • Add the cooked methi leaves and chopped cilantro.
  • Serve hot with bread or rotis.

Step by step pictures:

Melt butter and add jeera, coriander powder, red chili powder.
Add methi leaves and salt.
Cook for 5-7 minutes or till it shrinks to half.
In a pressure cooker add moong dal, chopped tomatoes, turmeric powder, slit green chili and salt.
Pressure cook for 3-4 whistles.
Add the cooked methi leaves.
Add chopped cilantro and serve hot with bread or rotis.

Pistachio Barfi

Pistachio barfi requires a very few ingredients and takes less time to make. The nutty flavor and color temps the sweet lovers.

Ingredients:

  • Pistachio (1 cup, unsalted, unroasted)
  • Color (green, few drops)
  • Almond (sliced 3 tbs)
  • Sugar (1 1/2 cup)
  • Milk Powder (6 tbs)
  • Ghee (6 tsp)

Cook time: 30 minutes

Total time: 40 minutes

Cuisine: Indian

Category: dessert

Yield: 15

Method:

  • Grind pistachio to a fine powder.
  • In a deep skillet add sugar and water.
  • Boil sugar till it dissolves.
  • Grease the tray, flat plate and knife.
  • Stir constantly till it thickens.
  • Add 3 teaspoons of ghee.
  • Keep stirring and add the remaining ghee.
  • Cook until the mixture stops sticking to the sides.
  • Transfer the mixture to a greased tray.
  • Use a greased plate to gently smoothen the mixture.
  • Garnish with sliced almonds and again gently smoothen the mixture.
  • Use a knife to make pieces before it cools down.

Step by step pictures of the recipe:

Grind pistachio to a fine powder.
Add sugar and water in a deep skillet.
Boil till the sugar dissolves.
Add powdered pistachio and milk powder and stir constantly.
Add a few drops of green color.
Add ghee and stir constantly.
Cook until the mixture stops sticking to the sides.
Transfer to a greased tray.
Smooth the mixture using a greased plate.
Garnish with sliced almonds.
Use a greased knife to cut to pieces.

Notes:

  • Boil sugar till it dissolves and no need for string consistency.

Puri Bhaji [ Potato Masala]

Puri Bhaji is a very popular dish in India. Puri is a fried indian bread and bhaji is made with potato. It’s prepared in almost all the states of India.

Ingredients For Bhaji:

  • Potato (275 gm)
  • Onion (chopped, 1/2 cup)
  • Green Chili (slit, 1)
  • Ginger (grated, 1 tsp)
  • Curry Leaves (chopped, few)
  • Oil (3 tsp)
  • Mustard Seeds (1 tsp)
  • Chana Dal [Chick Peas] (Split, 1 tsp)
  • Turmeric Powder (1/4 tsp)
  • Urad Dal [Black Gram] (split, 1 tsp)
  • Salt (to taste)
  • Red Chili Powder (1 tsp)

Ingredients For Dough

  • Aata [ Whole Wheat Flour] (1 cup)
  • Maida (2 tsp)
  • Suji [Semolina] (1 1/2 tsp)
  • Oil (1 tsp)
  • Salt (to taste)
Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Cuisine: Indian

Category: Breakfast \ Lunch \ Dinner

Serves: 2

Method For Bhaji:

  • Pressure cook potatoes for 3-4 whistles.
  • Peel the skin and using a spoon mash partially.
  • In a skillet add oil and mustard seeds.
  • Let the seeds splutter and then add urad dal, chana dal .
  • Add the chopped onions, green chili and ginger.
  • Add salt to your taste, curry leaves, turmeric powder and red chili powder.
  • Sautee until onions are translucent.
  • Add a cup of water and allow it to boil.
  • Add the cooked potatoes and cook for 10 minutes.

Method For Dough:

  • In a wide bowl add aata, maida, suji, salt and oil.
  • Mix all the ingredients.
  • Add water slowly to make a dough.
  • Cover the dough using a wet cloth or a lid.
  • Rest the dough for 10 minutes.

Method For puri:

  • After ten minutes knead the dough again.
  • Divide the dough into small lemon-sized balls.
  • Dust the ball with the wheat flour and flatten it slightly.
  • Roll out to 3-4″ diameter.
  • Repeat the process with the rest of the dough.
  • Start frying when it is not totally dry.
  • Heat oil in a pan.
  • Deep fry the puris one after another.

Step by step pictures of bhaji recipe:

Pressure cook the potatoes.
Pressure cook for 3-4 whistles.
Peel the potatoes.
Cut using a spoon or a knife.
In a skillet add oil and mustard seeds.
After seeds splutter add urad dal and chana dal.
Add chopped onions, green chili and grated ginger, salt, turmeric and red chili powder.
Cook till onions turn translucent.
Add water and boil for 5-10 minutes.
Add cooked potatoes.
Cook for 10 minutes.

Step by step pictures of the dough:

In a wide bowl add aata, suji, maida, salt and oil.
Add water little by little to make a soft dough.
Rest for 10 minutes.

Step by step pictures of puri recipe:

Divide the dough into small lemon sized balls.
Dust the ball in wheat flour.
Roll out the ball to 3-4 inches.
Keep the puris ready before deep frying them.
Deep fry one after another in hot oil.
Press gently on the sides while frying to puff up.

Bisi Bele Bath

Bisi bele bath is made with rice, lentils, tamarind, vegetables and spices. This can be served with fried papads, chips or roated potato.

Ingredients:

  • Tamarind (a gooseberry size)
  • Rice (1 cup)
  • Toor Dal [Pigeon Peas, split, 1/2 cup)
  • Chana Dal (Chick Peas, split, 2 tsp)
  • Dhania [Coriander] (seeds, 3 tsp)
  • Coconut (grated, 5 tsp)
  • Cinnamon (stick, small, 1)
  • Clove (2)
  • Cardamom (pods, 2)
  • Red Chili (Kashmiri, 10)
  • Turmeric Powder (1 tsp)
  • Curry Leaves( few)
  • Oil (10 tsp)
  • Ghee (1 tsp)
  • Shallot (1/2 cup)
  • Carrot (1/4 cup)
  • Beans (1/4 cup)
  • Drumstick (1/4 cup)
  • Potato (1/4 cup)
  • Brinjal (1/4 cup)
  • Peanut (2 tsp)
  • Salt (to taste)
Prep time : 10 minutes

Cook time: 1 hour 30 minutes

Total time: 1 hour 40 minutes

Cuisine: Indian

Category: Lunch \ Dinner

Method:

For the spice mixture:

  • Dry roast chana dal, dhania, cinnamon, clove and cardamom separately and set aside.
  • Dry roast the grated coconut and set aside.
  • Add oil to the skillet and roast red chilies and set aside.
  • In the same skillet add shallots and curry leaves and set aside.
  • Coarse grind all the above ingredients.

Bisi Bele Bath :

  • Cook both rice and dal separately and set aside.
  • Add salt and mash, mix both the rice and dal.
  • Heat a deep skillet and add oil and shallots.
  • Cook till they shrink half its size.
  • Add brinjal, carrot, potato, beans and drumstick.
  • Add salt and diluted tamarind pulp and turmeric powder.
  • Cover with a lid and cook for 10 minutes.
  • After vegetables are cooked add water if required.
  • Add the rice-dal and ground spice mixture.
  • Cover and simmer gently for about 10-12 minutes.
  • Garnish with chopped coriander leaves.
  • Add a teaspoon of ghee and serve hot.

Step by step pictures of the recipe:

Soak the tamarind in water.
Cook rice and dal and mix well.
Dry roast chana dal and dhania.
Dry roast coconut, cinnamon, clove and cardamom and roast red chili, shallots and curry leaves in oil.
Grind the ingredients to a coarse powder.
Add shallots, brinjal, carrot, potato, beans and drumstick.
Add tamarind extract, salt and turmeric.
Cover with a lid and cook for 10 minutes.
Add the mashed rice-dal mixture.
Add the spice mixture.
Add ghee and garnish with coriander leaves.

TOMATO CHUTNEY RECIPE

It’s a spicy, tangy condiment can be made in a jiffy. It can be served with indian breads, bakery breads, rice, as well as used as a dip for pasta and other dry snacks.

Ingredients

  • Tomato (chopped, fine, 2 cups)
  • Hing [Asafoetida] (small, cake)
  • Mustard Seeds (1 tsp)
  • Curry Leaves (few)
  • Urad Dal [Black Gram] (de-husked, split, 2 tsp)
  • Methi [Fenugreek] (seeds,1/4 tsp)
  • Salt (to taste)
  • Oil (4 tsp)
  • Red Chilies (3)

Prep time: 5 minutes

Cook time: 20 minutes

Cuisine: South Indian

Category: Breakfast\ Lunch\ Dinner\ Tiffin

Serves: 2

Method:

  • In a shallow skillet add oil and methi [fenugreek seeds] and sautee till they turn deep red in color.
  • Set aside the seeds and add urad dal [split black gram] and sautee till golden.
  • Set aside and add red chilies and sautee for a minute.
  • Set aside the red chilies and add hing [asafoetida].
  • Wait for it to double its size and set aside.
  • In the same skillet add tomatoes and salt.
  • Cook till the water evaporates.
  • In a grinder bowl add the sauteed dry ingredients and grind to a coarse consistency.
  • Transfer the ground mixture to a bowl and add the cooked tomatoes and grind.
  • Mix the ground tomatoes to the spice mixture.
  • Add some oil to the skillet and add mustard seeds.
  • Wait for the seeds to splutter and add curry leaves.
  • Pour the hot oil mixture on top of chutney.

Step by step pictures of the recipe:

Sautee urad dal, methi, red chilies and hing and keep aside.
Cook tomatoes and salt.
Cooked tomatoes.
Grind the sauteed ingredients.
Ground spice mixture.
Add the ground tomatoes to the spice mixture and mix well.
Add oil and mustard seeds, wait to splutter and add curry leaves.
Add the hot oil mixture on top of chutney.

Kozhukattai [Modak] (Savoury)

Uppu kozhukattai or Ulundu kozhukattai is a traditional dish from the southern part of India. The procedure is the same as sweet kozhukattai except the filling.

Ingredients:

  • Rice Flour (processed, 1 cup)
  • Red chili (2)
  • Green Chili (1)
  • Salt (to taste)
  • Oil (7 tsp)
  • Mustard Seeds (1 tsp)
  • Curry Leaves (chopped, few)
  • Hing [Asafoetida] (cake, small)
  • Urad Dal [Black Gram] (de-husked, split, 1/2 cup)

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Category: Snack, Tiffin

Cuisine: Indian

Yield: 15

Method:

For the dough:

  • Wash and soak rice for 2 hours.
  • Strain the water and spread an a kitchen towel.
  • After an hour dry grind the rice to a fine powder. The rice should be partially damp and dry.
  • Transfer the flour into a sieve to get a fine powder.
  • Now in a deep skillet add water, salt and oil.
  • Bring water to a rolling boil.
  • Add flour and simultaneously stir to avoid forming lumps.
  • Cook till the water evaporates and the dough comes to a whole mass.
  • Switch off the flame and wrap it with a damp cloth and allow to rest for an hour.

For the filling:

  • Wash and Soak urad dal, red chilies, green chili and hing cake for an hour.
  • Strain the water and transfer them to a grinder bowl.
  • Add salt and grind to a coarse consistency.
  • Grease the plates and add the mixture and steam for 10 minutes.
  • Cool the mixture and pulse grind.
  • In a skillet add oil and mustard seeds.
  • Wait for the seeds to splutter and add the chopped coriander leaves.
  • Cook for 10 minutes and set aside.

For the kozhukattai:

  • Knead the dough well, if required add oil and sprinkle some water if it’s dry.
  • Oil your palm and fingers.
  • Split the dough into gooseberry sized balls.
  • Make a perfectly shaped ball.
  • Flatten it from the sides to the center.
  • Press on the sides gently to make a cup.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Bring both the edges together and now it should look like a crescent moon.
  • Edges should be tightly sealed. If required wet your fingers with oil or water.
  • Make patterns if you wish using a fork or a spoon.
  • Again apply oil on a plate and steam for 10 minutes.

Step by step pictures of the recipe:

Wash and soak urad dal, red chili, green chili, and hing.
Grind by sprinkling little water if needed.
Grind to a coarse consistency.
Apply oil on the plates.
Steam the ground mixture.
In a skillet add oil, mustard seeds and wait for the seeds to splutter. Add chopped curry leaves.
Add the mixture and cook for 5-10 minutes.
In a deep skillet bring water to boil by adding salt and oil.
Add the flour and stir constantly.
Cook till the water evaporates and the dough comes to a whole mass.
Wrap in a damp cloth and rest for an hour.
Split the dough into a gooseberry sized balls.
  • Flatten it from the sides to the center.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Seal it tightly.
    Grease the plate and place the kozhukattai and steam for 10 minutes.

    Notes:

    • Soaked rice should not be sun dried.
    • The dough should rest for an hour otherwise the modak will break while making it.
    • The steam time for modak should be 10 or lees than 10. If you keep it for longer it will break.

    Dal Makhani

    Dal makhani is a popular North-Indian lentil recipe. This recipe is rich and very creamy if it’s cooked slowly it would further enhance the flavor and texture.

    Ingredients:

    • Clove (1)
    • Butter (4 tbs)
    • Cardamom (2)
    • Full Cream (4 tbs)
    • Rajma [Red Kidney Bean] (1/8 cup)
    • Urad Dal [Black Gram] (Whole, 1/2 cup)
    • Coriander Leaves (chopped, fine, 4 tsp)
    • Red Chili powder ( 2 tsp, Kashmiri)
    • Kasuri Methi (1 tsp)
    • Salt (to taste)
    • Bay Leaf (1)
    • Tomato Puree (1 1/2 cup)
    • Onion (chopped, fine, 1 cup)
    • Ginger & Garlic (paste, 2 tsp)
    • Green Chili (chopped, fine, 1)

    Prep time: 8 hours

    Cook time: 50 minutes

    Total time: 8 hrs 50 minutes

    Cuisine: North Indian

    Category: Lunch \Dinner

    Method:

    • Wash and soak urad and rajma for 8-10 hours..
    • Pressure cook for 8-10 whistles. Check whther it’s soft.
    • In a deep skillet melt butter and add bay leaf, clove and cardamom.
    • Add chopped green chilies, ginger-garlic paste, and onion.
    • Sautee till the raw smell leaves.
    • Add tomato puree and cook till it reduces to half.
    • Add red chili powder and salt.
    • Add the cooked urad and rajma.
    • Add water to adjust the consistency.
    • Cook till they become creamy and thick.
    • Add the chopped coriander leaves.
    • Add full cream and butter. when the butter melts add kasuri methi and garam masala powder.

    Step by step pictures of the recipe:

    Wash and soak rajma and urad.
    Soak for 8-10 hours.
    Transfer to a pressure cooker.
    Pressure cook for 8-10 whistles.
    Check whether it’s cooked soft.
    In a deep skillet melt butter add bay leaf, clove, cardamom, chopped green chilies, onion and ginger-garlic paste.
    Add tomato puree.
    Add chili powder and salt.
    Add cooked dal.
    Add required water to adjust the consistency.
    Add the chopped coriander leaves and full cream.
    Add butter
    Wait for the butter to melt and add garam masala and kasuri methi powder.

    Notes:

    • Ensure both the dals are cooked soft.

    Semiya [Vermicelli] Payasam [Pudding]

    Vermicelli kheer or Semiya payasam is a simple and delicious pudding made during the festival season. It can be served either hot or cold.

    Ingredients:

    • Semiya [Vermicelli] (1/2 cup)
    • Milk (Full cream, 2 1/2 cups)
    • Cardamom Powder (1/4 tsp)
    • Saffron (Few strands)
    • Cashews (halved, 10)
    • Sugar (1/2 cup)
    • Raisins ( 2 tsp)
    • Ghee (2 tsp)

    Prep time: 5 minutes

    Cook time: 30 minutes

    Total time: 35 minutes

    Cuisine: Indian

    Category: Dessert

    Serves: 4

    Method:

    • Soak saffron in warm milk.
    • Melt ghee in a shallow skillet and add cashews. when it’s half done add raisins and sautee till golden.
    • Set aside and in the same skillet add vermicelli.
    • Sautee till there is a slight change in color.
    • Add water and cook till it is soft.
    • Add milk and boil till it is reduced to half.
    • Add sugar cook till it dissolves.
    • Add cardamom powder, saffron, and roasted raisins and cashews.

    Step by Step pictures of the recipe:

    Melt ghee and add cashews and raisins.
    Set aside the roasted cashews and raisins.
    Add semiya [vermicelli] and sautee till they turn golden.
    Add water and cook semiya until they are soft.
    Cook till water is absorbed completely.
    Add milk.
    Cook until milk is reduced to half.
    Add sugar.
    Switch off the flame and add saffron, roasted cashews, raisins and cardamom powder.

    Notes:

    • While roasting ensure vermicelli should be slight brown.
    • Cook vermicelli in water rather than in milk.

    Clear Soup

    Clear vegetable soup recipes are made by simmering or boiling vegetables. These soups are the best when we want to take light diet. This soup is very easy, simple and quick to make.

    Ingredients for Vegetable Stock:

    • Vegetable Scraps

    Ingredients for Clear Soup:

    • Ginger (2 tsp)
    • Lemon (juice, 1/2)
    • Butter (2 tablespoon)
    • Green Chili (chopped, 1)
    • Onion (minced, 1/4 cup)
    • Carrot (minced, 1/4 cup)
    • Cauliflower Rice (1/4 cup)
    • Pepper Powder (1/4 tsp)
    • Salt (to taste)
    • Beans (finely chopped, 1/4 cup)
    • Cabbage (finely chopped, 1/4 cup)
    • Cilantro (chopped, 1/4 cup)
    • Red Pepper Powder (Crushed, 1 tsp)
    • Cilantro (stem, finely chopped, 1/4 cup)
    • Spring Onion (finely chopped, 1/2 cup)
    • Tomato (de-seeded, finely chopped, 1/4 cup)

    Prep time: 20 minutes

    Cook time: 25 minutes

    Total time: 45 minutes

    Cuisine: Indian

    Serves: 2

    Method for Vegetable Stock:

    • Boil 4-5 cups of water in a deep skillet and add all the vegetable scraps.
    • Boil for 10 minutes or more on a high flame.
    • Cover with a lid and boil
    • Pour the vegetables and water through a strainer or colander

    Method for Clear Soup:

    • In a deep skillet melt two tablespoons of butter.
    • Add chopped onion, carrot, cauliflower, beans, tomato, cabbage, cilantro stem, grated ginger and green chili.
    • Add required salt and sautee for few minutes.
    • Add 2-3 cups of vegetable stock, crushed red pepper and black pepepr powder.
    • Cover with a lid.
    • Cook for 10-15 minutes before removing the lid.
    • Switch off the flame an then add chopped spring onion, cilantro and lemon juice.

    Step by Step Pictures of the recipe:

    Add vegetable scraps and water to a skillet.
    Cover with a lid and bring it to boil.
    Pour the vegetables and water through a strainer or colander.
    Store the stock in a jar.
    Add chopped onion, carrot, cauliflower, beans, tomato, cabbage, cilantro stem, ginger, green chili and salt..
    Add vegetable stock, crushed red pepper and black pepper powder.
    Cover with a lid and boil for 10-15 minutes.
    Turn off the stove and add the chopped cilantro, spring onion and lemon juice.

    Notes:

    • Vegetable stock can be made and stored in the refrigerator.
    • Chopped garlic is optional so it can be added along with the chopped vegetables.