Showing posts with label Savory. Show all posts
Showing posts with label Savory. Show all posts
Friday, November 27, 2015
Can I call it Tamarind dates Dip or Imli ka Chutney ?
T here are many times we prepare quick and with minimum ingredients.. and they taste divine and bliss than the ones we do with elaborate preparations.
Tamarind Dates Dip or Red( Lal) Chutney or shall I say just Imli ka Chutney.. is one among them.
Because I make it at home love the addition of Dates and make it more healthy.
My normal method would include boiling the tamarind , dates and jaggery in water for atleast 15 minutes and pulsating them in blender on cooling. But this one was just on the go..... 15 Min.. and ready!
I didnt do any specific planning to prepare this.. Felt just yogurt dip would be incomplete without imli ka chutney for this savory snack.
TAMARIND DATES DIP
For Printed Version click here
INGREDIENTS:
| Tamarind | 1 Cup |
| Jaggery | Less than 1/2 Cup |
| Seedless Dates | 10-12 Nos |
| Red Chilli Powder | 1/2 -1 Tsp |
| Cumin Powder | 1/2 Tsp |
| Red Chillies flakes | 1/4-1/2 Tsp |
| Salt & Black Pepper | A Pinch |
DIRECTIONS:
- Soak Handful of Tamarind in a microwave bowl and warm it for 2 min. Once it cools down and gets bit soft , add in the blender along with jaggery & dates .Blend them all well.Add few drops of water to get the right consistency.
- Dry roast cumin seeds in a pan and corsely grind them.Drop in the ground cumin powder , red chilli powder and a pinch of salt.Alternatively just add the store bought cumin powder.Garnish with sprinklers of crushed chillies. Serve them along with samosa's or could use it chat as well...
- Just pour the required amount of chutney's to be served in a serving bowl and freeze the rest immediately in an air tight container. It would stay fresh for upto 2 months. Just deforst them a couple of hours before use .
Enzoy... my virtual samosa's with the imli ka chutney :)
Cheers
Saturday, November 21, 2015
Methi Cuts - Namkeen Pare | Savory Pastry Diamonds
I have got Nostalgic memories linked with this Savory Bite.Lets go flash back about 12 years to Mumbai.We had a story about Kadu manga( Small mango in chilli gravy pickle) in our english text books in Mumbai ( guess in my 8 th standard) . No one had ever heard or seen it ever in my school. I promised my friends to get it to school one day and let them taste wot it was. My friend Deepali just loved it , that she told me lets do a pact. You give me 1 bottle of Kadu Manga and I get you one Box of Methi Cuts ( Cant recollect the right name for it ).. Its also called Namkeen Pare..
Namkeen means Savory and Para - fragment / piece.... Many people also call it Mattri..
On the diwali day , this savory was just being enjoyed by friends like hot cakes.
Recipe Courtesy : My Ma
INGREDIENTS :
| Whole Wheat Flour | 1 cup |
| Plain Flour ( Maida) | 1 cup |
| Fresh methi | 1 Bunch |
| Crushed Green Chillies | 2-2.5 tsp |
| Turmeric Powder | 1 tsp |
| Jeera ( Cumin Seeds) | 1 tsp |
| Unsalted Melted Butter / Oil | 3/4th cup |
| Water | 1/2 - 3/4th cup |
| Salt | To Taste |
- Wash Methi Leaves a couple of time under running tap water and pat dry with kitchen towel.Chop it into small pieces and keep it aside.
- Mix Wheat Flour , Plain Flour , Green Chillies , Methi Leaves , Turmeric ,Cumin Seeds, Salt , Water and knead into a hard dough.
- Melt unsalted butter or hot oil and add it to the dough above. Knead a couple of times with hand and obtain the dough. Divide them into equal balls.
- Pinching each ball one at a time , flatten & roll it out to 1/4 " thickness using a rolling pin.Using a knife cut it into diagonal lines ( diamond shape) or the desired shape you like.
- Deep fry them in a low flame until it turns brown. ( It took me atleast 5-6 minutes to deep fry each batch) . Drain them in paper kitchen towel . Once cooled store them in an airtight container.
- Serve them in combination with your favourite sweet for any occasion.
KITCHEN NOTES :
- Dough needs to me much harder than the chapathi or poori dough.
- According to my mother , the size of the diamonds needs to be much smaller. ( This was the first comment she gave me after I made them n showed her over the webcam) .
Monday, November 9, 2015
Thatai - Rice Flour based crispies
D iwali being one of my favourite festivals ,I go an extra mile in preparation for the same.
We had a Diwali get together out here with friends for the 3 consequtive year and with fun n vigour....
I love to learn one new sweet or savory for the occasion .... It really feels fresh with new successful trials... I chose it to be a Southindian Savory - Thatai... My last post being on Papdi's ,I had a smile thinking " One more recipe to the same clan but from the South ".SO where will I get the recipe next thing ???
I do not rely on googling /trial and error versions when trying traditional sweets n savories.. It got be a full proof recipe... Called up my Granny... , ran a general pre diwali conversation... Told her that I made 40 of Maaladu's ... SHe was over whelmed and immediately shouted all over the house to inform my grandpa ... about this... I m still their pampered lil Grand-daughter who would stumble at the entrance of the door as a 1 year old gal..
Then asked my Patty , " I m looking to make Thathai . Is it easy or difficult ? " She immediately told .. ."You can make it!" Just checked if I have all the ingredients at home before I plan for it.
For Printed Version click here
INGREDIENTS:
My Terms n Conditions in the making :
Thatai being quite a traditional recipe , I prefered not to do any short cuts or use my own expertised ideas into it... Just followed my patty's directions as she described to me. Cup measurement I have used here is a small sized steel glass that I use for my Lil V . That was the smallest measurement I could think .You could accordingly increase the chilli powder to suit your taste depending upon the measurement.Use Curry Leaves Sticks to pierce small holes around. We need a plastic surface for patting the thatai. You could use milk sachets or Ziplock bag like I did.
DIRECTIONS:
VERDICT from MY CRITIC:
H enjoyed it thoroughly and his joy knew no bounds... looking at Thatai.... "Flavours are just perfect " was the second sentence he told me.
THATAI
INGREDIENTS:
| Rice Flour | 4 Cups |
| Roasted Urd Dal Flour | 1 Cup |
| Roasted Daria Dal/ Potukadali Flour | 1Cup |
| Chilli Powder | 1 Tsp |
| Curry Leaves | Few |
| Coconut Oil | 3-4 Big spatula full |
| Salt | To Taste |
| Asofoetida / Peringayam | A pinch |
| Sunflower Oil | For frying |
My Terms n Conditions in the making :
Thatai being quite a traditional recipe , I prefered not to do any short cuts or use my own expertised ideas into it... Just followed my patty's directions as she described to me. Cup measurement I have used here is a small sized steel glass that I use for my Lil V . That was the smallest measurement I could think .You could accordingly increase the chilli powder to suit your taste depending upon the measurement.Use Curry Leaves Sticks to pierce small holes around. We need a plastic surface for patting the thatai. You could use milk sachets or Ziplock bag like I did.
DIRECTIONS:
- Heat a medium sized pan and I dry roasted 1 cup of Urd Dal and 1 cup of Pottukadalai until they slightly change colour. Roughly 3-4 minutes. Once they cool grind the Urd Dal and Pottu kadalai separately to obtain a fine powder. I realised after grinding the quantity of powder was about 11/4 cup each. So accordingly increased the Rice Flour amount .
- Make a stiff dough by mixing together all the flours, chilli powder , about 3/4th spoon of salt , asfoetida and sufficient water. Add warm coconut oil , chopped curry leaves and knead the dough again . Make sure to cover the dough after every use. Rice flour can get dry.I have used a Wet Kitchen towel to keep the dough moist.
- Heat oil in a large pan in low to medium flame. In the mean while , I used a ziplock for the plastic surface for making the round thatai shape. Before we begin the process , remember to oil the plastic surface and palm of our hands. Take a small ball and pat it flat as thin as possibe on the surface of the ziplock with ur palm. Make holes using the curry leaves stick at equidistant points around the thatai.. Alternatively you could use a skewer.. But I enjoyed using the curry leaves stick..and was amazed at the natural gadgets people would think to use in olden times...
- Check if the oil is heated in the meanwhile by dropping piece of the dough and if it comes up by touching the bottom immediately , mean its ready for frying. Remember oil should not fume at any point of time.
- Carefully drop the thatai into the oil from the plastic surface by transferring it to your oiled hands and then to the oil . Turn it a couple of times with a spatula... . Once the thatai turns a little darker than light brown color , drain them onto the kitchen towel... Color of the thatai darkens after taking them off from the oil .
- Repeat the process with the rest of the dough.. I added 2-3 thatai's at a time for frying . This measurement roughly yielded 30 Nos.
VERDICT from MY CRITIC:
H enjoyed it thoroughly and his joy knew no bounds... looking at Thatai.... "Flavours are just perfect " was the second sentence he told me.
For more Savories , try
Methi Cuts
Papadi's
Cheers
Sunday, November 1, 2015
Papdi - Flat Crisps for Chat #homemade #streetfood
Diwali round the corner.. These come quite handy as a savory snack tat kids will definitely cherish and will ask for more. But these papdi's are to be enjoyed as a base for Sev Puri or Papdi Chat .Or .. why not.. top it with some buttered sweetcorn spiced with salt n pepper and a bit of Sev...Quicky one... !!
I have tried a few variations before finalising on the perfect recipe..
- Combined 1/2 cup All purpose flour & 1/2 cup Wheat Flour along with 1/4th cup Semolina with the rest of the seasoning for the dough. Verdict : Slightly chewy papdi's but healthy one's
- Combined Allpurpose flour along with the seasoning for the dough. Verdict : Crispy papdi's
- Combined Allpurpose flour along with few tsp's of Semolina and sesoning for the dough Verdict : Crsipy papdi's. ( Will prefer the second option).
INGREDIENTS:
| All Purpose Flour / Maida | 1 Cup |
| Ajwain | 1 Tsp |
| Cumin Seeds | 1 Tsp |
| Salt | To Taste |
| Unsalted Butter/ Ghee | 1.5 Tblspn |
| Extra Oil | Frying |
DIRECTIONS:
- Melt 1.5 Tblspn of butter in a large mixing bowl.Combine in All purpose flour , Salt , Ajwain & cumin seeds and mix it with hand with the butter.A crumbly texture should attain. Add very little water to knead them into a stiff dough. Cover the dough and keep it aside for a roughly 15 min.
- Take a big chunk of the dough and roll it flat with a rolling pin.Using a round pastery cutter or a rectangular one cut shapes as desired. Use a fork to pierce a few holes around and this will eliminate the papdi's from puffing up.
- Heat sufficient oil in a kadai in a low-medium flame. Add a small piece of the dough to check if the oil is rightly heated. Papdi's needs to go to the base of the pan and come up quickly . Drop in the papdi's in batches.Fry them in low flame until color turns a bit of light yellow. Drain the papdi onto the kitchen towel.
- Once they get to room temperature ,store them in an airtight container.Repeat the process for the rest of the dough and enzoy the papdi's.
- I used them up to make Sev Puri 's and Papdi Chat. . This time.. Sev Puri recipe will b up soon.. No more waiting... like other ones... Until then enjoy the pleasant wait for Diwali.
Cheers
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