Instant Carrot Sabji / Carrot Salad

It’s a great way to increase your intake of raw vegetables without getting cooked. But kids make faces when they told to eat raw vegetables. I just added few simple steps to make more interesting Carrot Sabji/ Carrot Salad. This tip works for children and adults too. One can eat one full bowl in one go.  It will go well with chapati/Indian Bread, Rice and even as a healthy snack at 4 pm in the office time. 

Ingredients:

•  Carrot 2 shredded
•  2 to 3 Green chili (chop them as big pieces )
•  Salt to taste
• Lemon Juice - 1 tsp
• Fresh Coriander Leaves (for garnishing)

For Seasoning:

• Mustard seeds
• Urud Dal /White Lentils (grown in Indian subcontinent- Available in Indian Store)
• Hing/Asafoetida
• Oil

Method:

1.  Peel and then grate the carrots in a large bowl. I used baby carrots so i blended it.

 

2.  Add the chopped green chilies, salt, lemon juice and add the seasoning on top and mix well.
3. Garnish with fresh coriander leaves.

 

That’s it simple and easy and yummy tasty salad is ready in 2 mins.

Variations:   You can add garlic cloves crushed and mix it with olive oil to get another version of taste. 

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Cauliflower Bonda

Similar to snacks like Potato bajji or Onion Pokada you can prepare this spicy irresistible snack with cauliflower. You can serve as starter or snack. Instead of red chili powder you can use garam masala /blend of ground spices Or in the end you can sprinkle some chaat masala/sweet and sour taste masala powder and toss the deep fried florets to get tongue tickling taste.

Ingredients:

• Cauliflower – 2 cups florets
• Oil for deep drying

~ For Batter:

• Besan Flour/Kadalai Mav/ Gram Flour - 1 cup
• Corn Flour - 2 tbsps
• Rice Flour – 1 tbsp
• Ginger Garlic Paste - 1 tsp
• Asafoetida Powder - 1/4 tsp
• Red Chili Powder - 3 tsp
• Turmeric Powder – ½ tsp
• Coriander leaves – ½ cup
• Salt to taste
• Water - 1 cup

Method:

Step 01) Take a big vessel add all the above batter ingredients adding little water at a time prepare a batter like thick idli batter consistency

 

Step 02) Wash the cauliflower in warm water and cut them into medium size florets. Add some of the florets into the batter and dip it nicely for 1 min. 

 

Step 03) Heat some oil in a frying pan. When the oil is hot enough, take the cauliflower florets which are rolled them nicely in the batter and drop in to oil and deep fry them till golden brown.

 

Step 04) Transfer them in to paper napkin to observe the excess oil

Serving:  Serve hot with ketchup.

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Pani Puri Recipe

Who would't like this Popular Indian street Pani Puri snack. In aboard, where we live it is little hard to get so i started to learn how to make Pani Puri at home. The main filling could be either boiled chickpeas, white beans or even mixed pulses mixed with smashed potatoes, for more crispiness chopped onion and coriander leaves, sweet chutney and dipped in tangy cooled spicy water, you can literately feel the explosion of many flavors in your mouth. Enjoy :)

In India, in Hindi language Pani means water and Puri is deep fried Indian flat bread, prepared with wheat flour or All Purpose Flour or Semolina (coarse wheat flour). The size varies from big, medium and small.  Big and medium puri served for breakfast with sabji/curry and small one served as snack just like this Pani Puri.

These are main fillings that you will need it for Pani Puri.

Puri - It is little time consuming to prepare, so i got from Indian store (will share the recipe soon!)
Boiled Beans and smashed Potatoes Filling
Pudina/Mint leaves, coriander leaves and greenchili Spicy Pani
Khajur/Dates & Imli/Tamarind ki Chutney
Chopped Onion and coriander leaves filling

Beans and Potatoes filling:

Ingredients for the filling:

Potatoes - 2 nos
White Beans/Mixed Beans - 1 cup
Coriander leaves - 1/4 cup
Lemon juice - 2 tsp
Salt to taste

Method:
Step 01) Cook the white beans or mixed beans & potatoes in a pressure cooker up to 2 whistles 
Step 02) let them cool for 30 mins. Then smash the potatoes
Step 03) Take a bowl add the cooked beans, smashed potatoes, salt, coriander leaves and lemon juice and mix it well


Mint /Pudina and coriander leaves green chili Spicy Pani:


For Grinding:
1 cup Mint leaves (Pudina leaves)
1 cup Fresh coriander leaves
2-3 green chilies
Ginger- small piece

For Masala Powders:
2 tbsp - PaniPuri Masala Powder(mixture of many Indian spices) available in Indian store
2 tbsp lemon juice
1 tsp sugar
salt to taste
Fresh coriander leaves for garnishing

Method:

Step 01) Grind the above mentioned ingredients smoothly
Step 02) Strain the mixture through a sieve and then mix with 2 cups of chilled water
 Step 03) Add pani puri masala powder,  lemon juice and sugar and stir it thoroughly
Step 04) Refrigerate it. More chilling enhance the tastes of the water. Always try to make the water one day before.


Sweet Chutney/  Date/Khajur and Tamarind/Imli ki Chutney:


Ingredients:

10 to 12 nos. of  Khajur/Dates
Olive size Imli / Tamarind 
2 tbsp Jaggery powder (Indian sweetener made from sugar cane juice) available in Indian store
1 tsp Jeera powder/Cumin seeds Powder
1 tsp Saunf powder / Fennel Seeds Powder
1 tsp Red Chili powder
1 tsp Black Salt or Chaat Masala
Salt to taste

Method:

Step 01) De seed the Dates and Tamarind and soak in water for about 10 mins
Step 02) Cook dates and tamarind together by adding 1 cup of  water in a heavy bottom pan
Step 03) Once it becomes soft add cumin seeds powder, fennel seeds powder, black salt/chaat masala and red chili powder.
Step 04) Add salt and jaggery powder. Stir well and cook till the mixture thickens.
Keep aside to cool down.
Step 05) Then blend it in a mixer and store it in a dry air tight container. Refrigerate and use as required.


How to serve the Pani Puri

Step 01) Keep every fillings ready on table
Step 02) Take a puri make a hole in the center big enough to fill the stuffing.
Step 03) First fill the beans and potatoes filling, Then fill the chopped onions and coriander leaves
Step 04) Add a tsp of sweet chutney i.e. dates and tamarind chutney
Step 05) Lastly immerse it in chilled spicy water and eat the whole poori/puri with the stuffing.


Enjoy the home made awesome pani puri at home:)

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Easy Diwali Sweet Recipe | Shankarpali

Shankarpali is must for Diwali Faral/ savories in Maharashtra, India. These are so tasty crispy crunchy yet soft like biscuits and it is good for tea time snack and you cannot stop munching it. Constantly store it in a air tight container for good shelf life. To make it little healthy, you can substitute maida/All purpose flour to wheat flour. Enjoy this easy and quick snack for Diwali Sweet Recipe.

Ingredients:

• 1/2 cup Maida / All Purpose Flour
• 1/2 cup warm Milk
• 1/2 cup Ghee/clarified butter or Butter
• 1/2 cup Sugar (add more if you need more sweetness)

Time Required: 45 mins

Directions: 

  

Step 01) In a large bowl mix warm milk and sugar. After sugar dissolves completely, add ghee/clarified butter.

Step 02) Now to this mixture, add all purpose flour. Keep adding the flour and simultaneously knead it into soft dough.

Step 03) Keep the dough aside for half an hour. Cover it with a muslin cloth.

Step 04)Take a small portion of the dough and shape into a round ball using your palms.

Step 05) Then roll out the balls into roti/pancake like shape, a little thicker than the usual roti. Using a knife cut out diamond pieces and drops into hot oil. 

Step 06) Fry till golden brown. Strain on paper napkin to absorb excess oil.

Serving:  Allow to cool and store it in air-tight container. Enjoy it as tea time snack.

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Easy Diwali Snack Recipe - CHIVDA

For Diwali Faral | Diwali Snacks Recipes first comes to my mind is Crispy and spicy guilt free Maharashtraian style Patal Pohe Chivda/Chiwda. It is very easy and quick to prepare just fry all the ingredients and mix it up with the spices.There are many varieties in poha/Flattened Rice, use the very thin i.e. Nylon Poha to get the ultimate crisp. Store it in air tight container and enjoy as evening snack.

Ingredients:

• Poha / Avil /Flattened Rice  – 3 cups 
• Mustard seeds - 1 tsp
• Cumin seeds/Jeera – 1 tsp
• Chana dal / Bengal gram split - 2 tbsp
• Peanuts – ¼ cup
• Sesame seeds/ Til - 1 tsp
• Dry Coconut (shredded or cut in thin pieces)
• Curry leaves - 5 to 6
• Jeera /Cumin Seeds Powder - 1/4 tsp
• Coriander Seeds Powder - 1/4 tsp
• Ajwain/bishop's weed/carom seeds - 1/4 tsp
• Turmeric Powder /Haldi - 1/4 tsp
• Hing / Asafoetida - 1/4 tsp
• Red Chili Powder (1 ½ tsp) (depends on taste)
• Oil – ½ cup
• Sugar - 2  tsp
• Salt to taste

Time Required: 20 mins

Method:

Step 01) Heat oil in a pan, add mustard and cumin seeds. When the seeds crackle, add peanuts and chana dal /bengal gram split, fry till golden brown.

Step 02) Then drop in sesame seeds, turmeric powder, asafoetida, dried shredded coconut, curry leaves and red chili powder fry them nicely and then add Poha/avil (Flattened Rice). 

Step 03) Next sprinkle cumin, coriander, ajwain/carom seeds powders, sugar and salt mix flattened rice with oil and spices by tossing and stirring it occasionally, till the poha is crisp. Make sure poha is well coated with oil and spices.

Remove from heat. Cool and store in an air-tight container. And enjoy as evening snack.

Variations:

You can also add green chilies instead of red chili powder.

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