FARALI PATTICE (Farali recipes # 4)

Ingredients

For Potato mixture
Mashed potatoes - 1 cup
salt to taste
Arrowroot flour - 2 tbsp

For filling
Fresh Grated coconut - 1/3 cup or 5-6 tbsp
Cashews/Kaju  - 2 tbsp
Raisins/Kishmish - 2 tbsp
Roasted and crushed peanuts - 2 tbsp
Lemon juice - 1 1/2 tsp
Ginger-chili paste - 2 tsp
Salt to taste
Sugar - 1tbsp
Chopped coriander - 1 tsp

Method

1. Add salt to mashed potato mixture and divide the mixture into equal portions to form a small sized ball.
2. Flatten the portion and then gently press from the centre to form a pocket.
3. place the spoonful of filling in the center.
4.  Bring together the edges and seal the stuffing in the center to make a round ball.
5. Repeat the process and make all the pattice.
6. Roll the pattice in the arrowroot flour till they are evenly coated.
7. Remove the excess flour.Its necessary they are coated evenly otherwise the flour will layer on the top of pattice and leave white spots.
8. Heat oil in a pan. Fry the pattice on medium heat till they have a lovely golden brown color. Drain excess oil on a paper.
9. Serve hot with yogurt.(Add salt and red chili powder in the dahi to add flavor).

Enjoy!!

Farali recipes # 2 FARALI PAPDI CHAT

We usually make sabudana khichdi during fast. this is just an easy and quick innovation that i tried and loved it!!

Ingredients

Potato wafers farali 
sabudana khichdi or mashed potato
green chutney
dahi/yogurt
salt and red chili powder 
date chutney
Cilantro/Coriander 

Method

1. Arrange potato wafers on a plate.
2. Spread mashed potatoes or sabudana wada or both on them.
3. then dahi, chutneys and salt and red chili.
4. Garnish it with coriander/Cilantro leaves.

Enjoy!!!

Moriyo Idli upma ( Farali recipes # 3)

Ingredients

Moriyo - 1 cup
Sabudana - A handful
Curd - 2 tbsp
Salt to taste

For upma

Oil - 2-3 tbsp
Cumin seeds/jeera - 1 tsp
Sesame seeds/ til - 1 tsp
green chilies chopped - 1-2
Curry leaf - 2-3 leaves
salt and sugar to taste

Method

1. Soak sabudana and Moriyo in water for 2-4 hours. Drain excess water. Add Curd and salt. Blend it to make a nice batter 
2. Grease idli pan with oil and spoon the batter in the round indentations of the pan. 
3. Steam for about 5-10 mins or until the knife inserted in the center comes out clean.
4. Remove idlis from the stand with a sharp knife, spoon or spatula.
5. you can eat it as it is with chutney. but since its bit dry i served it in the form of upma.
6. Once cooled. Cut it into pieces.
7. In a skillet add oil. Add cumin seeds,sesame seeds, curry leaves and green chilies. 
8. Once they start to splutter add idlis, salt and sugar. Mix well and serve hot with chutney

ENJOY!!

Farali recipes # 1 SABUDANA VADA

A very happy Janmashtami to all !! 

Janmashtami, Krishna Janmashtami or Gukulashtami.. Celebrated across India as the birth of Lord Krishna!! 

It is celebrated by breaking Dahi Handi hung high in the air with the help of a rope, Visiting temples at midnight- The time when lord Krishna is supposed to be born. Lord Krishna is placed in swing and cradles in every home and all the temples are decorated with lights.

There are many spiritual practices that are followed during Janmashtami. For example, fasting which is very common. Fasting is observed for 24 hours by devotees of Lord Krishna. During which people either eat fruits or Faraal (Fasting food) till they visit temple and offer prayers at midnight. 

 So today i am sharing some recipes with you!!

Ingredients

Sago - 1/2 cup
Boiled and mashed potatoes - 1 cup
Grated ginger - 1/2 tsp
Green chilies, chopped - 1-2

Lemon juice - 1/2 tbsp 

Chopped coriander - 

2 tbsp 

Coarsely ground peanuts - 1 tbsp
Salt to taste

Method

1. Wash the Sago/sabudana. Drain and keep aside for about 2-4 hours or overnight. If necessary, sprinkle a little water to moisten it. 
2. Mix the Sabudana along with all the other ingredients to make a nice soft mixture.
3. Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.
4. Deep-fry the vadas in hot oil until they are golden brown in color and drain on paper.
5. Serve hot with Dahi/Yogurt or green chutney.

SMOKY EGGPLANT DIP - MEDITERRANEAN STYLE

Ingredients

Eggplant - 1

Garlic - 2 cloves

Olive oil - 3 tbsp + 1 tbsp for brushing eggplant

Salt to taste

Freshly ground black pepper - 1 tsp

Parsley - 1/4 cup

Lemon juice - 1 tbsp

Paprika - 1/4 tsp

Method

1. Wash the eggplant thoroughly.
2. Preheat oven at 350 Fahrenheit.
3. Slice the eggplants either into vertical slices or horizontal rounds . 
4. Brush them with olive oil and line them on a baking sheet/pan.
5. Bake until the eggplant is soft and cooked properly, turning in between half way. 
6. Now let it cool and Peel of the skin.
7. Now in a blender mix all the ingredients(eggplant,garlic, salt and pepper, parsley, lemon juice ) except olive oil
8. Pulse till it combines. Now add olive oil and and blend well.
9. Transfer in a bowl and sprinkle paprika on top. (You can even make a pit in between the dip and drizzle olive oil as i did and place an olive on it)
10. Serve with pita chips.

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COUSCOUS CRUSTED PANEER WITH PLUM SAUCE.

A Lebanese recipe with an Indian twist. 
A recipe adapted from the chef Vicky Ratnani. This recipe is a keeper and i am sure you will be tempted to make it again. So Get ready to aww your guest with this party recipe!!

Ingredients

Paneer  - 150 gms
Couscous - 1/2 cup
Bread crumbs - 1/4 cup
Black pepper - 1/2 tsp
Parsley - 1 tsp
Olive oil - 1/2 tbsp

Paneer Marination

Ginger - 1 tsp
Garlic - 1 tsp
Parsley - 1 tsp
Cilantro - 1 tsp
Mint leaves - 2-4
Tomato puree - 2 tbsp
Red chili powder - 1/2 tsp
Salt to taste

For Plum sauce

Vegetable stock - 1 cup
Cloves - 2
Black peppercorns - 5-6
Cardamom powder - pinch
Cinnamon stick
Plums - 6-8
Jaggery - 1 tbsp 
For Garnishing:

Few mint leaves  
Few finely sliced yellow, green and red bell peppers
Salt and black pepper to taste

Method

1. Slice paneer into equal sized squares. 
2. Grind ginger, garlic, red chili powder, tomato puree, parsley, cilantro, mint leaves and salt.
3. Marinate the paneer with these grounded mixture. 
4. In a plate mix couscous, breadcrumbs and chopped parsley.Coat the marinated Paneer slice into the couscous breadcrumb mix.Let it rest for 30 minutes in the refrigerator.
5. Pan fry in hot oil to a golden brown color. 

Making Plum Sauce

1. In a pan take vegetable stock. 
2. Add cloves, black pepper whole , cardamom powder , cinnamon stick, plums and jaggery.
3. Cook on a slow heat until the plums are soft and the liquid has reduced by half.
4. De-seed  the plums and discard the seeds. Blend the plums to make a rich puree. (Like a tomato sauce)
5. Plum sauce is ready. (It can be stored in the refrigerator for few weeks.)

In a serving tray arrange the paneer and garnish with bell peppers. Serve hot with plum sauce. 

Enjoy!!

ALOO PARATHA # POTATO STUFFED FLATBREAD # INDIAN COMFORT FOOD AND A HEALTHY BREAKFAST

An all time favorite Indian food!! Loved by almost everyone. I know it doesn't need an introduction to any Indian food lover.The best Aloo paratha i ever tasted were at a restaurant in baroda.. The super yummy, thick, soft, with ghee/ butter on top and green chutney and pickle on side..The butter on top melts around the parathas as you eat.  I know you are tempted too.. while reading this..

Here is a yummy and super easy recipe of making dhaba style Parathas at home.

Ingredients

Potato - 2-3 (boiled)
carrots - 1/2
Onions - 1/2
Green chili - 1-2 (As per taste and spice you like)
Ginger - 1 tsp
Salt to taste
Lemon juice 1-2 tsp
Amchoor powder/Dry Mango powder - 1 tsp
Garam masala - 1 tsp

For Dough
Wheat flour- 2 cups
Salt to taste(abt 2 tsp)
Water
Oil to fry

Method

1. In a big bowl take the wheat flour. Add salt and knead the dough by adding water as needed. the dough should be soft. But not too soft.(like a chapati/ roti dough) 
2. Once you are done kneading take little ghee or oil in your palms and knead it well so that it doesnot stick to the plate.Let it sit for 10-15 mins. 
3. Meanwhile lets prepare the stuffing. 
4. In a grinder, Finely grindCarrot, Onion, green chili and Ginger.
5. Peel the boiled potatoes and mash them.
6. Add the grinded mixture to it.
7. Add salt, garam masala and aamchur powder.
8. Mix everything well.
9. In the end add lemon juice and mix everything.( Dont forget to taste the mixture, and adjust the spices accordingly. ) The stuffing is ready.
10. Divide the dough into equal golf ball sized portions and also the stuffing into equal portions.
11. Very lightly flour a rolling board roll each ball into a 5" circle. Now take the potato stuffing and place it into the center of the circle. Slowly lift the edges and bring together in the center to form a pouch. Press the ends together tightly to close the pouch and seal.
12. Press down gently to flatten the pouch. Dust it in the flour and start rolling again.
13. Don't worry much if the filling oozes out. This can be avoided by using a very light hand to roll out the paratha. Just gather up the filling and pinch the dough to seal. Also do not worry about getting the perfect round shape as it takes a little practice to achieve. Whatever the shape is, it tastes just as good! 
14. You can even roll the parathas and stack them before frying.
15. Now heat the griddle and fry the parathas one by one.

Serve with chilled yogurt/Dahi and pickle. 

Enjoy!!

COUSCOUS WITH VEGGIES - A MOROCCAN DISH WITH AN INDIAN TOUCH

Ingredients

Couscous - 1 cup
Water - 1/2 cup
Bell peppers -
Onions - 
Zucchini -  
Japanese Eggplant - 1
Tomato - 1 diced
Carrots -  1 cut into thick rounds
Parsley - 2 tbsp
Fresh basil - 1-2 leaves
Cilantro - 2 tbsp
Salt to taste + 1 tsp while making basic couscous
turmeric  - A pinch
Green chilies - 1/2 tsp crushed
Garam masala - 1 tsp
Black pepper - 1/2 tsp
Olive oil - 1-2 tbsp

Method

1. In a large pan bring water to boil, Add 1 tsp salt and turn of the heat.
2. Add couscous and remove from the heat. Let it sit for 5-10 mins until water is absorbed and the grains are tender. Fluff it with the fork.
3. Now Take oil in another skillet on a medium heat. Once the oil heats add Onions.
4. Cook till the onions are tender. Now add Green chilies  Carrots, Zucchini and Bell peppers. Stir for few minutes.
5. Add tomatoes, Parsley and basil and mix well.
6. Add all the spices and let it cook. Make sure the veggies are still crunchy n not so tender. 
7. Add couscous and mix everything till evrything is combined well.
8. Serve hot !!
9. I like it with Yogurt Raita.

Enjoy!!

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Indian Classics # 1 - CHHOLE BHATURE

Chhole bhature .. One of my favorite fast food. A bi....g bhatura ( puri/ fried flat bread )and spicy chhole . An awesome combination on its own. I still remember my college days, how we use to hop on chhole every week. Goodies!! (Its a restaurant in Baroda) They use to have the best Chhole in the whole city.. 
Anyways coming back to the recipe, Every home has its own way of making it. And after the trial and errors in making a perfect dish i came up with this! And trust me you will enjoy every bit of it.

Cook time - 15 mins
Preparation time - 35-40 mins
Serving - 4-6 

Ingredients
Dried chickpeas/Kabuli chana - 1 cup (soak overnight in water)
Cinnamon stick - 1/2" 
Oil - 2 tbsp

Cloves/Laving/Laung - 1-2

Bay leaf - 1 
Tomatoes - 2 medium sized finely chopped
Onion - 1 finely chopped or crushed
Turmeric - 1/8 tsp
Chili powder - 1 tsp 
Coriander cumin powder - 1 tsp
Garam masala - 1 tsp
Chhole masala - 1-2 tbsp
Water - About 1/2 cup ( required according to the consistency)
Kasoori methi - 1 tsp (optional)
Salt to taste 

For tempering at the end
Ghee - 1 tbsp
cumin seeds - 1 tsp
Hing - A pinch
Ginger - 1 tsp (cut into slits)
Chili powder - 1 tsp
Green chili slits - 1 chili 

Method

1. Pressure cook chickpeas with 4 cups of water( water should be at least double the depth of peas), cinnamon stick and salt. (Tea bags are also used to get a nice flavor and Aroma; It is completely optional). It should be soft but not mushy.Drain it and keep aside.
2. Heat oil in a pan and add Bay leaf and cloves. 
3. Saute for few seconds and add onions. Cook until transparent.
4. Add tomatoes and cook till the oil separates.
5. Now its time to add spices. Add Chili powder,turmeric, coriander-cumin powder, Chhole masala and Mix well.
6. Now add boiled chickpeas and mix well. Add water and cook till you achieve a nice consistency and all the spices are mixed well with the your peas.( you can even mash few chickpeas to have a nice thick gravy)
7. Add salt(Adjust it according to the need as we had already put some while boiling)
8. Now add Kasoori methi(crush it between your palms). This step is optional too.
9. While our chhole is cooking prepare the tempering.
10. Heat ghee in a small pan. Add  cumin seeds and hing. Once they splutter add green chili slits & Ginger slits. Now add chili powder and turn off the heat. 
11. Pour it on the top of chhole and mix well. (This tempering enhances the flavor as well as the color) Cook for 2-3 mins.
12. Serve hot with Onions and bhaturas/Roti/Parathas.

Bhatura / Fried puffed bread

Ingredients
All purpose flour + Whole wheat flour - 2 cups
Salt - to taste
Baking powder - 1 tsp
Yogurt  - 2 tbsp
Sugar - 1 tsp
Oil - 2 tbsp + for frying

Method

1. In a bowl mix everything and Knead a smooth dough(not too soft not too hard) adding little water at a time as needed.
2. Cover with a damp muslin cloth or a plastic wrap for at least 20 mins.
3. Knead the dough again and make equal sized small balls.
4. Roll into medium thick round Bhaturas
5. Heat oil in a pan for deep frying. Once its heated keep the heat on medium high.
6. Fry the bhaturas one by one. when you put the bhatura in oil, press down a little with the back of your ladle so that it puffs up.
7. Fry both sides and keep them on a tissue so that it absorbs excess oil.
8. Serve hot with chhole.!!!

Enjoy!!!