Stuffed Bread Pakora with a twist

Hi Friends .....
Bread Pakora yummy and favorite snack of all age group.
Have it in breakfast or with a cup of tea.....Normally we make bread pakora with chickpea flour but this time I tried in a different style....Using yellow moong dal batter.
I hope you all will like the way I made it !!!

Ingredients:
4 bread slices 
1 cup yellow moong dal 
Red chilly powder
Salt
Oil for frying

For stuffing:

4 boiled and mashed potatoes

1 onion (chopped)

Few garlic cloves (finely chopped)

2 green chilies (finely chopped)

Salt acc.to taste

1/4 tsp garam masala

Method:

To make pakora batter:

• Wash and clean dal, keep it for 2-3 hrs in required amount of water.
• Grind the dal into smooth paste.( It should not be too thick or too watery)
• Mix red chilly powder, salt and keep the batter aside.

To prepare stuffing:

• Heat 2 tbsp oil in non-stick pan.
• Add garlic, saute for few seconds.
• Add onions and saute till they become golden pink in colour.
• Add salt and garam masala. Mix well.
• Add mashed potatoes and mix nicely. 
• Cook on low flame fro 5-7 mins.
• Remove from fire and keep the mixture aside.

Now the final step:

• Heat oil in a kadhai.
• In the meanwhile cut bread slices into triangle shape.
• Spread the potato filling on one slice and cover it with another slice.
• Now dip stuffed bread slices in the dal batter, check that batter is well coated from all the sides.
• Drop one portion in hot oil. Fry from all the sides till it becomes golden brown in colour. (First I did shallow frying then I observed that the pakora was not fully cooked from all the sides then I switched my cooking method to deep frying)

• Serve hot with pudina chutney or tomato ketchup.

Sending this recipe to:

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Sarson Da Saag And Makki Di Roti

Hi Friends:
Visited Delhi and not having SARSON DA SAAG not possible. Its a very common dish of North India. Sarson leaves are also know as mustard leaves, basically available during winters.
Sarson da saag is normally serve with makki di roti, topped with butter.......... YUM YUM.
I learnt this recipe from my mother, she is expert in cooking. Love you mom !!!

Ingredients:
For Saag:

• 1 bunch sarson (mustard leaves) (roughly chopped)
• 1 bunch spinach (palak) (roughly chopped)
• 1/2 radish (roughly chopped)
• 1 carrot (roughly chopped)
• 1 onion (roughly chopped)
• 1" grated ginger (roughly chopped)
• 3-4 cloves of garlic (roughly chopped)
• 2-3 green chillies (roughly chopped)
• 2-3 tbsp Wheat flour / Maize flour

For Tadka / Tempering:

• 2 tbsp ghee
• 1 tbsp ginger-garlic paste
• 2 medium size onion (roughly chopped)
• 3 medium size tomatoes (roughly chopped)
• Salt acc.to taste
• 1/2 tbsp garam masala
• 1/2 tbsp coriander powder

Method:

• Put all the ingredeints of saag in the pressure cooker with little water.
• Keep on the high flame till 2 whistles then on the low flame for 5-10 mins.
• Remove from fire, open the lid once the pressure drops.
• Once it cools down, grind it into coarse mixture.
• Mix wheat flour/ maize flour in the saag mixture and keep it aside.

For Tadka/ tempering:

• Heat ghee in a pan.
• Add ginger-garlic paste, saute for 3-4 mins.
• Add chopped onions. Saute till they become golden brown in colour.

• Add tomatoes, mix well and cook till oil separates.

• Add all the dry masalas.
• Add the saag mixture and mix nicely.

• Keep it on low flame for 10-15 mins. Till saag is nicely cooked.
• Now your saag is ready to serve with Makki Ki Roti.

For Makki Ki Roti

Ingredients:
2 cups maize flour (makki ka atta)
1 radish (grated)
1/2 tbsp salt
Hot water to knead the flour.

Method:

• Put grated radish, salt and flour in a large bowl.

• Add hot water. Mix with the help of spoon. 

• Once the water becomes warm then  knead with your hands for a few minutes.
• Divide into equal portions. 
• Roll them lightly to make chapati. I use an empty milk pouch to make roti.( Tear the milk pouch from three sides leaving one side untouched, place the dough in between the pouch and then press it lightly with your hands. Don't use rolling pin)

• Cook on medium heat on a tava, keep applying ghee or oil in between. 
• Cook evenly from both the sides.

• Remove from fire and serve hot.

For serving: Take SARSON KA SAAG in a bowl topped with butter and serve along with MAKKI KI ROTI.......................

Sending this recipe to:

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Soya Malai Chaap (vegetarian chicken)

Hi Friends ..
This is one of my favourite recipe which I make whenever I am in Delhi ......We don't get these soya chaaps in Bangalore. I really wish that these should be available in Bangalore too.
Soya is rich in protein and good for growing kids. I made these chaaps and my son ate them thinking of having chicken for dinner.

Ingredients:

• 500 gms Soya Chaap (around 12 pieces)
• 2 medium size onion (fine paste)
• 4 large tomatoes (pureed)
• 1/2 tbsp ginger-garlic paste
• 1/4 cup beaten curd
• 1/2 cup cream or malai (well beaten)
• 1-2 green cardamoms
• 1"stick of cinnamon
• 2-3 cloves
• Salt acc.to taste
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp red chilly powder
• 1/2 tsp kitchen king powder/ chicken powder
• Oil

Method:

• Wash the chaaps nicely under the running water. Keep them aside.
• Make small slits on the chaaps with the help of knife.
• Heat 2 tbsp of oil in a non-stick pan. Put chaaps into the oil and shallow fry them till golden brown in colour.
• Remove from the pan, in the same pan, add little more oil (if required).
• Add coarsely crushed cloves, green cardamom, cinnamon stick. Saute for 3-4 secs.
• Add onion paste and ginger-garlic paste.
• Bhuno till it becomes golden brown in colour.

• Add tomatoes. Mix well and again bhuno till oil separates.
• Now add beaten curd. (Remember add beaten curd to the dish after switching off the burner or just keep it on low flame)
• Bhuno till masala leaves the fat.
• Add all the dry masalas (salt, red chilly powder, cumin powder, coriander powder, garam masala, kitchen king/chicken masala).
• Mix well and saute for 3-4 mins.
• Now add 2 cups of water. Mix and bring it to boil.
• Add soya chaaps and cook on low flame for 10-15 mins.

• Remove from heat, add beaten malai or cream. Mix well.
• Bring it back on gas burner. Cook chaaps on low flame for another 5 mins.
• Soya chaaps are ready to serve with roti or naan.
• Serve hot.

Don't they look like chicken pieces ???


Sending this recipe to:

  Divya's blog/ Priya's blog                                         Siri's blog
                                                          
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