DAHI BHALLE

Dahi Bhalle

Dahi bhalle is most relished chaat in northern India.in southern parts too we get a similar version called dahi-vada.it is made of urad Dal dumplings which are fried and then soaked in hot water to make it soft. The texture of dumplings along with creamy yogurt and flavourful sweet and spicy chutneys make it a best snack to have during summers. Add papdi to make it papdi chaat. Here we present a simple recipe of bhalle which helps you to get fingerlicious Dahi bhalle which are hygienic in the comfort of your home.

Ingredients:-

1 cup split Urad Dal (soaked for minimum 3 hours and drained)

2-3 green chillies chopped

1 tsp. ginger grated

7-8 raisins (soaked)

3-4 cashews chopped

Chopped coriander

Salt to taste

½ tsp. black pepper powder

1 tbsp. oil

1 tbsp. gram flour

½ tsp. mustard seeds

Oil for deep frying

Dahi:-

500 grams thick yogurt

1 tbsp. powdered sugar

¼ tsp. black salt

½ tsp. roasted cumin powder

½ tsp. red chilly powder

2 tbsp. tamarind chutney

Coriander for garnishing

1 tbsp. boondi

Method:-

• Grind the Urad Dal finely without using just a little water. Add salt to this paste.

• Add chopped green chillies, chopped coriander, grated ginger, cashews and black pepper powder and stir well. Lastly add gram flour which helps it in frying and gives a nice brown colour.

• Heat oil in kadhai for deep frying.

• Apply oil in hands. Place 1 tbsp. of bhalle mixture in hand and carefully transfer the bhalla slowly into oil.it will inflate a little and will get brown. Firstly we must make bhalle as soon as we make the mixture. The fermented mixture tends to absorb more oil. You must check the oil by dropping a drop of bhalla mixture at start so that you have an idea about how it will come out.

• Heat water in a saucer pan and bring it to a boil. Switch off the flame and dip bhalle in warm water for 15 minutes. Squeeze of the water and refrigerate the bhalle for an hour at least.

• Take yogurt and pass it through sieve.it will become smooth and soft. Take 2 tbsp. of yogurt and blend sugar, salt and black salt in it.Mix this with remaining yogurt.

• Add cold bhalle to it and top it up with red chilly powder, roasted cumin powder, tamarind chutney, chopped coriander and boondi.

• Serve chilled.

CHEESE MACRONI

Cheese Macaroni

Macaroni is a quick food. Made from semolina or durum wheat it’s a healthier substitute. The cheesy macaroni is healthy as a cheese slice has the calcium of a glass of milk. It’s not a diet food though but tastes yummy. It’s excellent for toddlers and I remember my son finishing off his bowl since he was just 8months old. Still my kids love to have at their lunch break when in school.

Ingredients:-

2 cups macaroni (boiled)

1 onion chopped

1 cup mixed vegetables chopped (bell peppers, broccoli and baby corn)

1 tbsp. olive oil

Salt to taste

¼ tsp. white pepper powder

2 slices of cheese

½ tbsp. whole wheat flour

200ml milk

½ tsp. oregano powder

Chilli flakes-optional

1 tsp. butter

Method:-

• Heat olive oil in pan and saute onions for 5 minutes. When onions turn pink add chopped vegetables.

• Saute for 3-4 minutes and add whole wheat flour. Add butter at the same time and stir well for 2 minutes. While stirring slowly add cold milk making sure no lumps are formed.

• Lower the flame and add cheese slices. When cheese melts and smooth and thick sauce is formed add salt, pepper powder and oregano. Mix in along with boiled macaroni.

• Add chilli flakes if desired.

• Serve hot or at normal temperature.

MEDU VADA

 Medu Vada

Vada is a traditional south Indian dish made from white lentils. This crisp donut shaped goodness can be had as Sambhar vada and can be had as dahi-vada too.it depends on batter consistency wether they turn out crispy outside and soft inside. The hole inside it marks it as a vada.

Ingredients:-

1 cup split urad daal (soaked for minimum 3 hours and drained)

2-3 green chillies chopped

1 tsp. ginger grated

7-8 raisins (soaked)

Salt to taste

½ tsp. black pepper powder

1 tbsp. oil

1 tbsp. gram flour

½ tsp. mustard seeds

4-5 curry leaves

Oil for deep frying

Method:-

• Grind the urad daal finely without using just a little water. Add salt to this paste.

• Take pan and heat 1 tbsp. oil. Add curry leaves and mustard seeds. When it crackles, add this to vada mixture.

• Add chopped green chillies, grated ginger and black pepper powder and stir well. Lastly add gram flour which helps it in frying and gives a nice brown colour.

• Heat oil in kadhai for deep frying.

• Apply oil in hands. Place 1 tbsp. of vada mixture in hand and carefully make a hole in between with the help of your thumb.

• Transfer the vada slowly into oil.it will inflate a little and will get brown. There is a trick to make a good vada. Firstly we must make vada as soon as we make the mixture. The fermented mixture tends to absorb more oil. You must check the oil by dropping a drop of vada mixture at start so that you have an idea about how it will come out.

• The vada is ready when it turns brown from all sides.

• Serve hot with Sāmbhar and coconut chutney.

BADAMI CHAAP

 

 Badaami Chaap Masala

Badaami chaap is chaap cooked onion tomato gravy with richness of almonds and cream.500 grams soya champ. Its gravy is rich, flavourful and goes really well with naans, lachcha parantha and tandoori rotis.A delight for champ lovers, the unique combination of mind and brown onions in gravy keeps you asking more.

Ingredients:-

4 tomatoes

2 tbsp. brown onions (fried)

2 tbsp. mustard oil

3 tbsp. cream

Salt to taste

1 tsp. red chilli powder (Kashmiri)

1 tsp. coriander powder

½ tsp. garam masala

9-10 almonds, soaked and peeled

1 tsp. ginger-garlic paste

3-4 mint leaves

Garnishing

Coriander leaves and cream

Method:-

• Blend brown onions, almonds, mint leaves and tomatoes into a paste.

• Heat oil in a thick base handi and add ginger garlic paste. Saute for 4-5 minutes.

• Add tomato-onion paste made earlier.

• Add salt and all spices and mix well.

• Cook it on low flame till fat separates.Add few drops of water if required and stir occasionally.

• Add cream. Simmer on low flame for 15 minutes and grill soya champs separately using some oil on grilling tawa or griller.

• Add the grilled champs to gravy. Simmer for another 5 minutes and serve.

• Garnish with fresh cream and coriander leaves.

PIZZA PUFF

 

Pizza Puffs

Pizza puffs are cheesy vegetables or non-vegetarian bites coated with crispy layer. We can see them at bakery shops, fast food chains and in frozen form at super stores. The recipe here involves making pizza puffs with whole wheat flour and sooji. We should always try and replace unhealthy ingredients with healthier options. You can choose either frying or grilling method. Grilling will make it less crisp though. The vegetables can be added as per choice. Chopped vegetables work well for this recipe.

Ingredients:-

2 cup whole wheat flour

½ cup semolina (sooji)

1 tbsp. dried and active yeast (soaked in 1/2cup water for at least ½ hour)

1 tbsp. oil

½ tsp. salt

1 ½ cup water

Filling:-

2 onions sliced

100 grams cottage cheese cut in small cubes

½ cup sweet corn kernals, boiled

1 cup mixed bell peppers

4-5 baby corns chopped

7-8 cheese slices

2 tbsp. cheese spread

Salt to taste

Oil for deep frying

4-5 basil leaves

½ tsp. white pepper powder

½ tsp. oregano powder

1 tbsp. oil

Method:-

• Make stiff dough with whole wheat flour, semolina, salt water and yeast. Cover it with wet cloth and leave for 2 hours.

• Check the dough in between apply oil and roll it again 3-4 times in this 2 hours resting time of dough.

• Refrigerate dough for at least half hour before cooking.

• Take oil in a non-stick pan and sauté onions for 3-4 minutes.

• Add baby corns, bell peppers, corn kernel and salt.

• Saute vegetables for 3-4 minutes and add basil leaves, white pepper powder, oregano powder and cottage cheese cubes. Keep it aside so that mixture cools off. Add cheese spread to cooled vegetable mixture.

• Make small balls of dough and make round but little thick chapattis with a rolling pin.

• Place a slice of cheese in chappati.add 1 tsp. of vegetable-cheese mixture and fold the chapatti in half. (Semi-circle) seal carefully all the sides and cut the sides in rectangle position. We can again use sides as dough. The mixture should be filled in centre only and it will expand when we fry.

• Heat oil for deep frying. Add puffs to hot oil and flip the sides when it turns nice brown. Serve immediately as a whole or by slitting it from the centre.

• Tastes best with tomato ketchup.