Delhi Style Fried Aloo Chaat Recipe

July 26, 2013

If you are looking for more potato recipes then do check Aloo Palak, Aloo Bhujia, Potato Murukku, Aloo Poha and Potato Pindimiriyam.

Dilli Ki Aloo Chaat Recipe:
Preparation & Cooking Time : 20 mins
Serves: 2 persons

Ingredients:

Potatoes : 2
Onion: 1
Chopped Coriander Leaves: 3tbsp
Lemon: 1
Grated Ginger: ½ tsp
Green Chillies: 2 or 3, finely chopped
Chat Masala: ¾ tsp
Red Chilli Powder: ½ teaspoon or as needed
Cumin Powder : ¼ tsp
Oil for deep frying
Salt to taste

Method:

1. Boil
the potatoes and let them cool.

2. Peel and cut the potatoes into cubes.
Heat oil in a pan for deep frying.

3. Fry the cubed potatoes in hot oil
till crisp and golden. Drain and place them on a absorbent paper.

4. Transfer the fried potatoes into a
mixing bowl.

5. Add the chopped onion, coriander leaves, ginger, chillies,
chat masala, salt, red chilli powder and lemon juice and mix well.

6. Serve immediately.

You might also like to check these snacks recipes:

Banana Rose Milkshake Recipe ~ Easy Milkshake Recipes

July 25, 2013

If you are looking for similar recipes then do check this list of Beverage Recipes in this blog.

Banana and Rose Milkshake Recipe:
Preparation & Cooking Time : 5 mins
Serves: 2 persons

Ingredients:

Chopped Banana: 1 cup
Milk: 1 cup
Rose Syrup: 3 tablespoon or as needed
Sugar to taste
Ice Cubes

Method:

1. Peel and chop the banana into pieces. Grind the banana and sugar until smooth.

2. Then add the milk and rose syrup and blend until frothy.

3. Pour the milkshake into glasses and add the crushed ice cubes to it.

4. You can also chill
the milkshake in the refrigerator.

5. Serve chilled.

You might also like to check these recipes:

Dondakaya Kobbari Karam Recipe ~ Andhra Style Tindora and Coconut Fry Recipe

July 24, 2013

If you are looking for more ivy gourd recipes then do check this tindora dal, dondakaya ulli karam and dondakaya kura.

Dondakaya Kobbari Karam Vepudu Recipe:
Preparation & Cooking Time : 25 - 30 mins
Serves: 4 persons

Ingredients:

Ivy Gourd / Tindora: 15
Dry Coconut Powder: 2 - 3 tbsp
Red Chilli Powder: ½ teaspoon or to taste
Turmeric Powder: ¼ tsp
Mustard Seeds: ½ tsp
Chana Dal: ½ tsp
Urad Dal: ½ tsp
Curry Leaves: 1 sprig
Salt to taste
Oil: 1.5 tbsp

Method:

1. Wash and chop the ivy gourd into thin long strips and set aside.

2. Heat oil in a pan and add the mustard
seeds, chana dal and urad dal. Let them splutter and turn golden brown
color.

Ragi Roti, Tindora Curry, Boondi Raita, Palakura Pappu, Drumstick Rasam, Lemon Rice, Gongura Pickle, Rabri Jamuns, Yogurt, Rice and Ghee

3. Add the curry leaves and fry for a couple of seconds.

4. Then add
the sliced ivy gourd, salt and turmeric powder and combine well.

5. Saute
for a couple of minutes and reduce the flame to low. Cover the pan with a
lid and cook until pieces are soft.

Boondi Raita

6. Now remove the lid and fry the
tindora until the edges are slightly crisp and shrinks.

7. Finally add the
red chilli powder and coconut and fry for a minute.

8. Remove from the
flame and serve hot with rice.

You might also like to check these similar recipes:

Rava Kudumulu

July 23, 2013

Rava Kudumulu Recipe - Andhra style steamed dumplings made with semolina, jaggery, coconut and cardamom. These are super easy to make and perfect for the Ganesh Chaturthi festival.

What are rava kudumulu?

Kudumulu are a classic Andhra festive dish, usually made with rice flour and jaggery. I have given a twist to the traditional kudumulu / bellam kudumulu by replacing rice flour with semolina/sooji /rava.

The process of making rava kudumulu is quite simple and easy. You will need to make a dough by cooking semolina and jaggery together, then shape it into round discs and steam them.

Sweet kudumulu are traditionally made during the Ganesh Chaturthi festival.

If you are looking for more Vinayaka Chavithi recipes then check the below recipes.

Why we love this recipe:

Requires only 5 ingredients.

Can be made in 30 minutes.

A super quick dish to make as Naivedyam during festivals such as Ganesh Chaturthi and Navratri.

Ingredients

Semolina: I have used Indian sooji or rava in this recipe. Coarse semolina can also be used.

Jaggery: Traditionally, we use jaggery to sweeten the kudumulu. Jaggery is a sugarcane product, you can read more about it here. You can buy it from any Indian store or online.

Coconut: I have used grated dry coconut here. Fresh, frozen, or desiccated coconut can also be used. Skip if you want.

Ghee: Ghee is clarified butter, it gives a great flavor and taste to the dish. You can substitute it with coconut oil if you are vegan or don't have ghee.

Cardamom: Try to use freshly ground cardamom powder for the best flavor.

Can I use sugar instead of jaggery?

Yes, substitute it with an equal amount of sugar. If you want them to the sweeter side, add a little more sugar.

Can I skip steaming?

DO NOT skip the steaming step. Steaming helps make them firm. Also, they taste like "Rava Kesari" without steaming.

How long can I store them for?

They can be stored in the refrigerator for up to 2 days.

How to make it vegan?

Swap ghee with coconut oil or sunflower oil to make it vegan.

Serving suggestions:

They can be prepared as naivedyam or prasadam during Indian festivals such as Vinayaka Chavithi and Navratri.

They can be served as a sweet snack as well with a cup of coffee or tea.

Tips & Notes:

If you are using store-bought roasted sooji, you don't need to roast it again.

The water ratio should be 1:2. Make sure you measure everything before starting the process.

Wait for the jaggery water to boil thoroughly before adding the roasted rava.

Shape the dough when it is still warm.

If you want them to the sweeter side, increase the jaggery quantity.

The color of rava kudumulu depends on the jaggery you use.

Step by step instructions:

Heat a pan and dry roast semolina for 2-3 minutes and keep it aside until use.

Combine jaggery and water in a pan or vessel and let the jaggery dissolve completely.

Strain the jaggery water to get rid of any impurities if needed.

Add cardamom powder and ghee to the jaggery water and bring it to a rolling boil.

Slowly add the roasted semolina to the boiling jaggery water and stir well to prevent lumps.

Reduce the flame to low and cover and cook over a low flame for a couple of minutes or until rava is cooked well.

Once it is soft, give it a stir and remove it from the flame.

Transfer it to a plate and let it cool down a bit.

When the cooked mixture is still warm, knead it well. Grease your hands while kneading if needed.

Divide the dough into 12 round balls and flatten each ball between your palms.

Grease idli plates or steamer plates with little oil.

Place the shaped kudumulu/dumplings on greased plates.

Steam cook for 10 minutes over a high flame.

Let them cool completely and serve!

Few more festive recipes:

How to make rava kudumulu recipe video below:

Print Recipe

Rava Kudumulu Recipe

An easy, healthy and delicious naivedyam or prasadam recipe for Ganesh chaturthi or vinayaka chavithi.

Prep Time10

Cook Time15

Total Time25

Course: Dessert, Snack

Cuisine: Andhra, Indian, South Indian

Keyword: andhra recipes, Festival Food, Ganesh Chaturthi Prasadam, naivedyam, rava kudumulu recipe, traditional food for festivals

Servings: Kudumulu

Calories: 76kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ Cup Semolina / Sooji Rava
½ Cup Jaggery
1 Cup Water
3 Tablespoons Grated Dry Coconut / Desiccated Coconut
2 Teaspoon Ghee
¼ Teaspoon Cardamom Powder

Instructions

Dry roast the semolina for 2 - 3 minutes and set aside.
In a vessel, combine powdered jaggery and one cup of water and heat until jaggery dissolves completely.
Then add coconut, cardamom powder and ghee and mix well.
Slowly add the roasted semolina and stir continuously without any lumps. Reduce the flame to low and cover with a lid.
Let it cook for a couple of minutes or until the mixture thickens (refer to the image).
Remove it from the flame and let it cool down a bit.
When it is still warm, knead it well.
Divide the dough into 12 round balls and flatten each ball between your palms.
Grease idli plates or steamer plates with little oil.
Place the shaped kudumulu/dumplings on greased plates.
Steam cook for 10 minutes over a high flame.
Let them cool and serve!

Video

Notes

If you are using store-bought roasted sooji, you don't need to roast it again.

The water ratio should be 1:2. Make sure you measure everything before starting the process.

Wait for the jaggery water to boil thoroughly before adding the roasted rava.

Nutrition

Boondi Raita Recipe ~ Easy Raita Recipes

July 22, 2013

Boondi is a deep fried Indian snack made from chickpea flour. Boondi
Raita is one of the popular raitas in a North Indian meal. This is very
easy to make and you can serve it with any rice dishes or Indian flat
breads.

Easy and Quick Boondi Ka Raita Recipe:
Preparation & Cooking Time : 5 mins
Serves: 2 persons

Ingredients:

Yogurt: 1 cup
Boondi (salty & spicy): 4 tbsp
Chat Masala: ½ to 1tsp
Cumin Powder (Jeera Powder) : ½ tsp
Red Chilli Powder: ½ tsp
Salt to taste
Chopped Coriander Leaves

Method:

1. In
a mixing bowl, beat the yogurt until smooth. Add little water if yogurt
is thick.

2. Add the boondi, chat masala, red chilli powder and salt and
combine well.

3. Add the chopped coriander leaves and serve immediately.

You might also like to check these yogurt based recipes:

Butter Cup Corn Recipe ~ Sweet Corn Recipes

July 19, 2013

Cup Corn / Masala Cup Corn Recipe:
Preparation & Cooking Time : 15 - 20 mins
Serves: 2 persons

Ingredients:

Sweet Corn : 1 cup
Butter : 1 tsp
Lemon Juice: 1 - 2 tsp
Chat Masala: ½ tsp
A pinch of pepper powder
Salt to taste

Method:

1. Pressure
cook the corn kernels with salted water for 3 - 4 whistles or until
soft.

2. Drain the excess water and transfer it to a mixing bowl.

3. When it
is hot add the butter, lemon juice, pepper powder and chat masala to it and mix well.

4. Adjust the salt and serve immediately.

Check out other recipes with Sweet Corn:

Sweet Corn Paneer Vada
Corn Toast Sandwich
Mixed Veg Corn Pakora
Corn Poha
Sweet Corn Sundal
Corn Palak Gravy

Thotakura Sambar Recipe ~ South Indian Amaranth Leaves Sambar Recipe

July 18, 2013

Sambar is a staple dish in most South Indian meals. I have already posted some
sambar recipes like mango sambar, black eyed beans sambar and radish sambar. Today's recipe is a another variation prepared with amaranth
leaves. This tastes good with cooked rice with a dollop of ghee.
You can also serve with breakfast dishes like idli, idiyappam, millet pongal, wheat pongal, rava pongal and corn dosa.

Amaranth Sambar, Rice and Vankaya Kobbari Karam

Thotakoora Sambar / Arai Keerai Sambar Recipe
Preparation & Cooking Time : 25 mins
Serves: 5 persons

Ingredients:

Amaranth Leaves / Mulai Keerai : 2 cups, chopped
Toor Dal: ¼ cup
Onion : 1 large
tomato : 1 large
Sambar Powder : 1 tbsp
Dried Coconut Powder: 1 tbsp
Tamarind : gooseberry sized ball
Powdered jaggery: 1 - 2 tsp
Red Chilli Powder: as needed
Turmeric Powder: ¼ tsp
Mustard Seeds: ½ tsp
Cumin Seeds: ½ tsp
Dried Red Chillies : 1
Hing : ⅛ tsp
Salt to taste
Oil : 1 tbsp

Method:

1. Soak
the tamarind in water and squeeze well
to extract the juice and set aside.

2. Wash the toor dal and cook for 3 - 4
whistles with a half cup of water. Heat a teaspoon of oil in a vessel.

3. Add the onion pieces and fry for a minute. Add the chopped tomato,
chopped amaranth leaves, turmeric and water to it. Cover with a lid and
let it cook completely.

4. Mash the cooked toor dal and set aside.

5. After
the amaranth leaves gets cooked, add the mashed dal, tamarind extract,
sambar powder, red chilli powder, jaggery and water (adjust to desired
consistency).

6. Mix well and allow the sambar to boil and thicken.

7. Then
add the coconut powder and boil for 1 - 2 minutes. Remove from the
flame and set aside.

8. Heat two teaspoons of oil in a pan for seasoning.
Add the mustard seeds and cumin seeds and let them splutter.

9. Then add
the red chilli and hing and stir for a couple of seconds. Add this to
the sambar and combine well. Serve with rice or idli.

If you are looking for
more recipes with amaranth leaves then do check this thotakura pulusu kura, corn amaranth pakora, amaranth dal, and amaranth red chori beans curry.

You might also like to check these recipes:

Paneer Bhurji Toast Sandwich Recipe ~ Sandwich Recipes for Kids

July 17, 2013

If you are looking for more paneer recipes then do check this corn paneer vada, paneer payasam, spinach paneer bhurji, kadai paneer, malabari paneer and paneer butter masala.

Crumbled Paneer Sandwich Toast Recipe:
Preparation & Cooking Time : 15 mins
Serves: 3 - 4 persons

Ingredients:

Bread Slices: 8
Crumbled Cottage Cheese / Paneer: 1 cup

Tomatoes: 1
Onion : 1
Green Chillies: 2 - 3

Ginger Garlic Paste: 1 tsp

Garam Masala: ½ tsp

Turmeric Powder: ¼ tsp
Cumin Seeds: ¼ tsp

Chopped Coriander Leaves: 1 tbsp
Lemon Juice: as needed

Salt to taste

Oil / Butter : as needed

Method:

1. Heat a tablespoon of oil in a pan. Add the cumin seeds and fry for a couple of seconds.

2. Then add the finely chopped
onion and finely chopped green chillies to it. Fry until onions are translucent.

3. Add the ginger garlic paste to it and
fry for a minute.

4. Now add the finely chopped tomatoes, garam masala and turmeric powder and cook until
soft and mushy.

5. Add the crumbled
paneer and salt to it and fry for 2 - 3 minutes. Finally add the
coriander leaves and mix well.

6. Turn off the flame and add the lemon
juice. Mix well and let it cool.

7. Spread this mixture evenly on bread slices and toast with a little butter or oil until both sides are golden brown.

You might also like to check these Snack recipes:

Paal Rava Kesari - Milk Kesari Recipe - South Indian Semolina Milk Pudding

July 16, 2013

Milk Kesari Recipe - Soft, delicious and traditional semolina milk pudding from South India.

What is Milk Kesari?

Rava Kesari is a traditional Indian semolina pudding or halwa usually made during festivals and weddings and Milk Kesari is another variation of making rava kesari using milk.

What is Paal Rava Kesari made of?

Milk Rava Kesari is made with semolina / rava / sooji, milk, sugar, ghee, nuts and cardamom powder. It is one of the easy South Indian desserts made with easily available ingredients.

Is Milk Rava Kesari served hot or cold?

It can be served warm or cold.

How long does Paal Rava Kesari last?

This halwa will stay fresh for 2 days in the refrigerator.

What are Kesari variations?

There are many traditional rava kesari or kesari bath variations. I have posted some traditional and innovative kesari recipes on this blog. Some are below:

How to Make Paal Kesari Recipe below:

Print Recipe

Paal Rava Kesari Recipe - Milk Kesari Recipe

Traditional and delicious South Indian halwa or pudding made with semolina, milk, cardamom and nuts.

Prep Time0

Cook Time20

Total Time20

Course: Dessert

Cuisine: South Indian

Keyword: authentic, indian dessert recipes, South Indian Food

Servings:

Calories: 346kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Semolina
2 cups Milk
½ cup Sugar
3 tablespoon Ghee
½ teaspoon Cardamom Powder
A pinch of food color

Instructions

Heat a tablespoon of ghee and fry the cashews until light brown color. Then add the raisins and fry until it plumps up. Take them out of the ghee and set aside.
In the same pan, add semolina and fry continuously on a medium flame till they change color to light golden.
Add milk to the roasted semolina and mix well. Let it cook for 3 – 4 minutes.
When it is soft, add the sugar, cardamom powder and food color and mix well till it dissolves.
Add the remaining ghee and cook until the mixture thickens.
Finally, add the roasted nuts and mix well. Remove from the flame and serve.

Nutrition

Milk Kesari Recipe with Step by Step Photos:

Start the process with frying cashews and raisins. To fry them, heat one tablespoon of ghee in a pan and fry the cashews until light brown color. Then add the raisins and fry until it plumps up. Take them out of the
ghee and keep aside. You can also use almonds or your favorite nuts.

In the same pan, add the semolina and fry continuously on a medium flame till they change color to light golden. Do not burn it.

When the semolina is roasted, add milk to it and mix well. Let it cook for about 3-4 minutes.

After the semolina mixture gets cooked, add sugar, cardamom powder and food color and mix well till it dissolves.

Add the remaining ghee and cook until the mixture thickens.

Finally, add the roasted nuts and mix well. Remove from the flame and serve.

You might also love to check these recipes:

Aloo Palak Gravy Recipe ~ Potatoes in Spinach Sauce

July 15, 2013

Aloo Palak is a simple North Indian curry prepared with spinach and
potatoes. This is one of the most delicious ways of cooking potatoes. The spinach gravy is very
popular in Indian cooking. I have already posted some spinach based gravy recipes like corn palak, palak mangodi and rajma palak. This curry tastes well with roti or pulao.

Aloo Palak Gravy / Potatoes in Palak Gravy Recipe:
Preparation & Cooking Time : 30 mins
Serves: 4 persons

Ingredients:

Spinach Leaves: 2 cups, tightly packed
Potatoes: 3
Tomatoes : 2
Onion: 1
Green Chillies : 3
Coriander Powder: 2 tsp
Garam Masala: ½ tsp
Kasoori Methi: ½ tsp
Cumin Seeds: ¼ tsp
Sugar: ½ tsp
Cloves: 2
Cinnamon : 1 inch piece
Water: 1 cup
Oil : 2 tbsp
Salt to taste

Method:

1. Cook
the potatoes in a pressure cooker for 3 - 4 whistles or till they are
completely cooked. Peel boiled potatoes and cut into pieces. Set them
aside.

2. Heat a pan and add the
washed spinach leaves, sugar and green
chillies and fry until it shrinks. Allow it to cool and grind into
smooth paste.

3. Heat oil in a pan. Add the cumin seeds, cloves and
cinnamon and fry till they become aromatic.

4. Then add the finely chopped
onion and fry until translucent. Add the ginger garlic paste to it and
fry for a minute.

5. Now add the finely chopped tomatoes and cook until
soft and mushy. Add the coriander powder, turmeric powder and fry for a
minute.

6. Add the spinach puree, water and salt. Let it cook till the
spinach gets cooked.

7. Now add the potato pieces and cook for another couple of minutes.
Finally add the crushed kasoori methi and garam masala and mix well.
Cook for a minute and turn off the flame.

8. Serve hot with roti or pulao.

You might also like to check these curry recipes:

Ridge Gourd Dal with Moong Dal ~ Beerakaya Pesara Pappu Recipe

July 12, 2013

Beerakaya Pesara Pappu Recipe
Preparation & Cooking Time : 20 mins
Serves: 4 - 5 persons

Ingredients:

Moong Dal / Split Green Gram : ½ cup
Chopped Ridge Gourd: 1 and ½ cup
Tomato: 1 large sized
Tamarind: marble sized ball
Turmeric Powder : ¼ tsp
Green Chillies: 2 - 3
Red Chilli Powder : as needed
Garlic : 2
Mustard Seeds: ½ tsp
Chana Dal: ½ tsp
Urad Dal: ½ tsp
Curry Leaves: 1 sprig
A pinch of hing
Salt to taste
Oil: 2 tbsp

Method:

1. Soak the tamarind in water and squeeze
the extract out of it.

2. Wash, peel and chop the ridge gourd into medium
size pieces.

3. Put the rinsed moong dal, chopped tomato and ridge gourd
pieces and one cup of water and pressure cook for 3 whistles.

4. Turn off
the flame and wait until the pressure go off.

5. Add
the tamarind extract, salt and red chilli powder to the cooked dal and
allow it to cook for 5 minutes.

6. Heat oil in a pan for seasoning. Add the
mustard seeds, chana dal, urad dal and minced garlic and let them
splutter. Add the curry leaves and hing and fry for a couple of seconds.

7. Switch off the flame and add the seasoned ingredients to the dal.
Combine well and serve hot with rice or roti.

You might also like to check these easy dal recipes:

Ponnaganti Aaku Senagapappu Fry / Water Amaranth Leaves & Bengal Gram Stir Fry

July 10, 2013

Ponnaganti Aaku Senagapappu Koora / Water Amaranth Leaves Chana Dal Curry:

Ingredients:

Water Amaranth Leaves / Dwarf copperleaf / Ponnangannai Keerai: 4 cups, chopped
Chana Dal / Split Bengal Gram: ¼ cup
Turmeric Powder : ¼ tsp
Salt to taste

For seasoning:

Dried Red Chillies : 4
Mustard Seeds: ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Oil: 1 tbsp

Method:

1.Put the rinsed chana dal in a pressure cooker and sprinkle with a handful of water.

2. Pressure cook it for 3 - 4 whistles. The important thing for this recipe is the dal should not be overcooked.

Ponnaganti Fry, dal and soft jowar roti

3.
Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and
urad and fry until lentils are golden color. Add the broken red chillies
to it and fry for a couple of seconds.

4. Then add the washed and wet
leaves, salt and turmeric powder. Mix well and cover with a lid. Let it
cook completely.

5. Now add the cooked chana dal and combine well. fry for
a couple of minutes and switch off the flame. Serve hot with rice or
roti.

Check out other recipes with greens :