PLATES OF FLAVOUR

Hello readers🙏 welcome to today's blog. Its monsoony again and we will think of evening snacks like bhajiya, pakora, tikki or samosa. Have you ever tried bonda? Its south indian style fritter made with urad dal. When I was in my hostel, we would wait for Wednesday as Wednesday bonda will be served with tea. 😅

I am sharing here Ulunthu Bonda or urad dal bonda. Lets get started...

Ingredients needed:

1.Urad dal-1 cup

2.Oil for frying

3.Green chilli-3-4( how much spicy you need), ginger ( 1 inch)- chopped finely, coriander leaves- a handful( chopped finely)

4. Curry leaves-10( chopped finely)

5.Black pepper -5-6( grounded), salt( as per taste)

6.Red chilli powder -1 tsp

7.Heeng/ Asafetida-2-3 pinches.

5.onion-1 ( chopped finely)- optional.

Preparation( Time taken : 4-5 hrs( for soaking the dal), 20 mins - for frying.

1.Take a cup of urad dal and wash it well till white powder comes out well.

2.Soak it for 4-5 hrs max. Don't oversoak it.

3.Grind the mixture. Add ginger+ green chilli and grind the mixture well. Dont add water. Grind it coarse.

4.Now add red chilli powder, black pepper, curry leaves, heeng, chopped onions and chopped coriander leaves.

5.Now whisk it for 4-5 mins. Set a timer and whisk it well. This point should be done as its necessary.

6.Take a iron kadai/ frying pan and add oil for deep frying the bonda. Heat it and turn the flame on medium.

7.Now add salt to the mixture. After whisking the batter, the batter should be fluffed up well.

8.Now use your finger and take some batter and drop it in oil( the batter should float). Similarly take 5-6 finger batter and drop it in oil and fry on low-medium flame. Thia is necessary, dont fry it in high flame as it will not cook properly from inside.

9.Our Ulunthu Bonda is ready to ber served with either coconut chutney or ketchup. I made green chutney.

10.Note: You can add coconut pieces to the batter and red chilli flakes to the batter. Add 1-2 tsp hot oil to the batter so that bonda becomes crispy.

My green chutney recipe:

1.Take 1/2 bunch of coriander leaves. Wash them throughly and chop it well.

2.Add green chilli, ginger, salt, black salt, jeera seeds, garlic ( optional).

3.Add curd to the grinder and grind the chutney.

4. You can add Pudina leaves to the mixture.Our green chutney is ready.

This chutney is used with chat, bhajiya. Try the recipe and this chutney will be refreshing to eat.

Try the bonda recipe and do share your reviews.

Thanks for giving your previous time to read the blog and always stay beautiful.

Hello readers🙏Welcome to today's blog. I am sharing a quick breakfast recipe made with ghiya/ doodhi/ lauki. Its a gujrati dish ( thepla ). We all are aware of the dish. Ita slightly different from paratha as its really thin. The spices will be same we use in paratha. Let's get started...

Ingredients needed:

1.Lauki-1( if small) or half( if big), should be fleshy and fresh- grated finely.

2.Spices: jeera seeds, turmeric powder-1/4 tsp, red chilli powder -1/2 tsp, kashmiri red chilli powder-1/2 tsp, ajwain-1/4 tsp, heeng - 2 pinches, garam masala-1/2 tsp, chat masala-1/2 tsp, oil-2 tsp/ ghee, salt( as reqd)

3.Dahi-2-3 tsps, green chilli-2( finely chopped), Coriander leaves- finely chopped,ginger=1 inch( chopped ).

4.Oil for baking and add 2-3 tsps in dough.

5.Add water if needed.

6.Sugar -1 tsp.

7.Wheat flour -2 cups or multigrain flour( jowar+ ragi+ bajra+chana dal ).

Procedure : Time taken-20 mins.

1.Take a big bowl and add the flours, add the Masalas ( salt, turmeric powder,red chilli powder, garam masala, chat masala).

2.Now mix it well. Meanwhile peel the lauki and grate it well in a grater. Now add the grated lauki to the flour mix, add sugar .

3.Add dahi and oil and start kneading the dough. The dough should be loose. Don't add water as it will not be needed.Add the green chilli and ginger and coriander leaves.

4.Rest the dough for 10 mins.

5.Apply oil on the dough and kneas it again. You will see that it will become moist. If its more sticky add more flour and knead it well.

6.Heat a non- srick tawa and make the dough ball as thin as you can.

7.Place the paratha/ thepla on the hot tawa and bake it from both sides till brown spots are seen.

8.Our lauki thepla is ready. Serve it with curd and pickle.

9.Do try the recipe if your children or family members do not like lauki😃

Thanks for taking your precious time to read the blog. Always stay beuatiful. Meet you in next blog till then take care.

Hello readers🙏 Namaste. Let's make a quick breakfast of poha. Poha is made in every household in different ways. Mostly poha is eaten in North Indian states like Maharashtra, Madhya Pradesh and Gujrat.I am just sharing my version. Let's get started...

Ingredients needed:

1.Poha-2 cups( rice flakes/ avalakki)

2.Green peas-2-3 tsps, green chilli-2( finely chopped), Curry leaves-5-7,Coriander leaves for granishing, 1/2 lemon juice.

3.Masalas : Salt( as per taste),red chilli powder-1 tsp, turmeric powder-1/2 tsp, sugar-1 tsp, jeera seeds-1 tsp, mustard seeds-1 tsp, heeng- 2 pinch, fennel seeds ( saunf )-1/2 tsp

4.Oil for cooking

5.Peanuts-2-3 tsps.

Procedure : Time taken:15 mins

1.Take the poha( rice flakes ) in a utensil and wash with fresh water 2 times and drain the water and give a rest of 10-12 mins.

2Meanwhile take a kadai, add oil and fry the peanuts till brown. Take the peanuts out.

3.In the same kadai, add jeera seeds, mustard seeds, fennel seeds, heeng, curry leaves and let them crackle. Add peas and close the lid.Add green chilli.

4.Let the peas cook for about 2 mins. Add the Masalas like salt, turmeric powder, red chilli powder and stir it.

5.Now check the poha, it should be moist ( not watery). Add the poha to the mixture and mix it well.

6.Add sugar and let it cook for 5 mins.

7.Now add lemon juice and garnish it with coriander leaves.Top it with roasted peanuts.

8.Our poha is ready to be served with hot cuppa chai.

9.This recipe is similar to indauri poha in which poha is steamed and slightly more sugar is added.

10.Top it with pomogranete seeds and bhujia.

Note :

1.You have to wash the poha and drain the water. If more water is there, then poha will look like khichdi which won't taste good.

2.Add onion, tomatoes and potato acc to your wish.

Share the poha recipe of your style too and images also. Pls read the blog and support me. Always stay beautiful 🙏❤️!

Hello readers🙏Welcome to today's blog! I am sharing Paneer Hyderabadi recipe. We won't need any fancy veggies for this recipe, its just normal spices. Let's get started..

Ingredients needed:

1.Palak/ spinach - A bunch-250 gms.

2.Onion-1( roughly chopped )

3.Tomatoes-2( roughly chopped),coriander leaves -a handful

4.Ginger+ garlic paste/ ginger+ garlic( crushed)-1 tsp, green chillies-2-3

5.Khada Masalas :Clove ( laung)-2,Black peppercorns -3,Cinnamon powder/ stick, Big elaichi-1/small elaichi -2,dried red chilli-2,bay leaf-1.

6.Masala : Cumin seeds-1 tsp, salt( as per taste), red chilli powder-1 tsl, kashmiri red chilli powder-1 tsp, coriander powder-1 tsp, garam masala-1tsp, kitchen king masala-1/2 tsp, turmeric powder-1 tsp

7.Butter-2 tsp, Oil-2 tsp

8.Curd-2 tsp.

9.Paneer-250 gms.

10.Cashews-7-8.

Procedure:( preparation time: 30-35 mins).

1.Take the spinach bunch and wash it thoroughly and chop it roughly and keep aside.

2.Chop the onion, tomatoes, ginger+ garlic and coriander leaves.

3.Take a non-stick kadai, add oil-2 tsp and add the onion, ginger, garlic and cashews ad green chillies.

4. Fry it till golden brown. Now add tomatoes and let it become soft. Add salt.

5.Add the chopped spinach and coriander leavez and let it release moisture and fry it till it dries.

6.Cool it off completely and then grind it silky smooth.Cut the paneer int squares and keep aside.

7.Now take a pan again, add butter-1 tsp and khada masalas and then add cumin seeds. Now add the gravy and cook it.

8.Add the spices ( red chilli powder, turmeric powder, coriander powder, kashmiri red chilli powder).

9.Let the gravy cook for 15-20 mins on medium flame.Add the paneer blocks.

10.Now add curd-2 tsps and mix it continuously so that it doesn't curdle.

11.Add the garam masala and kitchen king masala. Add water if you feel.

12. Garnish it with kasoori methi. Or simply amul cream.

13.Enjoy paneer Hyderabadi with roti/ paratha or naan.

14.Serve to your guests and they will love this recipe.

Try the recipe and pls support 🙏Thank you and always stay beautiful!

Hello readers🙏Welcome to today's blog!let's make chole. We all love chole bhature and chole chawal. And the best style delhi wale chole kulche!In this blog I am sharing my version of chole.

Chole or chickpea /chana / kabuli chana is every Indian household's common ingredient. Be it any festival or guests visiting us, we make chole. Chole can be of different varieties. Kale chole( delhi style), Amritsari pindi chole or simple chana masala. Then let's get started..

Ingredients needed:

1.White chana/ kabuli chana-1 cup

2.Tomatoes-3( roughly chopped)

3.Onions-2( roughly chopped)

4.Green chilli-2

5.Garlic-5-6 pods

6.Khada masala-a bay leaf, big elaichi-1,kali mirch-3-4,cinnamon stick/ powder, Cardamom-2, dried red chilli-1, laung (cloves)-2

7.Masalas :Salt( as per taste), Red chilli powder-1 tsp, kashmiri red chilli powder-2 tsp, garam masala -1 tsp, coriander powder-2 tsp, kitchen king masala-1/2 tsp, chole Masala-1 tsp, jeera seeds-1 tsp or you can add acc to taste, oil- for cooking, turmeric powder-1 tsp

8.For tadka on top: slit ginger juliens, green chilli, oil/butter/jeera seeds, heeng,

9.Tea powder / chai patti-2 tsp and a cotton cloth( small ) potli.

Procedure:Time taken: Overnight soaking chana, 45 mins for the dish.

1.Soak the kabuli chana overnight and then pressure cook.

2.While pressure cooking, take a small cotton cloth add 2 tsp tea powder and make a potli out if it and add into chole. Add big elaichi, bay leaf and cinnamon stick if you have. Add 1 tsp oil, baking powder-2 pinch and then pressure cook it for 4-5 whistles on medium flame.

3.Cool it off and let it depressurize on its own.After boiling the chana, take the cotton cloth out of the chana and its of no use.

4.Now take a grinder, add roughly chopped onions and grind them. Now take the tomatoes, add salt, turmeric powder, red chilli powder and coriander powder. Add cardamom( elaichi ), black pepper and laung and puree it finely.

5.Take a kadai and add oil/butter and let it turn hot. Add jeera seeds and then add onion puree and fry it till mositure is gone. Now ads tomato puree.

6.Cook it well till the oil oozes out of masala. Now add Masalas if you feel they are leas spicy. On this stage, add kashmiri red chilli powder-2 tsp.

7.Now add the boiled chana and let it cook on medium flame.

8.Adjust the salt and water acc to your requirement. Cook it for atleast 20 mins on medium flame.Add garam masala and chole masala.

9.Our chole is ready. Now comes the part of adding tadka from top.

10.Take a frypan add oil/ ghee, jeera seeds, heeng, ginger juliens and green chilli.

11.Our chhole recipe is ready to be served with jeera rice/ bhatura.

12.Garnish it with coriander leaves and add finely chopped onions.

Note:

1. You can mash some chana and add to the gravy to make it thick.

2.You will get black color out of tea leaves.

Do read the blog and always stay beautiful.

Hello readers🙏Namaste🙏How are you all? Hope all are fine and doing well. I am also fine. Today I am going to share an easy paratha recipe. I am sharing dal paratha/lentils paratha.

I used leftover dal. You can make fresh dal and cool it off and use it. Let's begin the recipe. Lets get started...

Ingredients needed:

1.Mix dal/Moong dal-1 cup

2.Atta-1.5 cup or acc to your qty.

3.Masalas :Salt, red chilli powder, garam masala, turmeric powder,coriander powder, kitchen king Masala, ajwain seeds( carrom seeds), Heeng/Asafetida -2 pinch, chat masala. ( all 1/2 tsp as masalas will be there in dal also)

4.Oil/ ghee-2 tsps for flakiness

5.Green chilli -1( chopped well), Ginger- grated -1 tsp.

6.Add water if needed.

Procedure :( Time taken:10-15 mins)- serves 3 people.

1.Make dal( you can use mix dal, moong dal, chana dal).I made mix dal.

2.Now take atta/ wheat flour and add all the spices / Masalas and the dal. Knead it well.

3.Add oil in the dough and knead it softly. More soft than chapati dough.

4.Apply oil/ ghee on the dough and rest it for 15-20 mins.

5.Now take a lemon size ball, roll it and make paratha. Apply ghee/ oil on both sides.

6.Give your desired shape( square , triangle, circle).

7.These parathas will taste great. Serve it with curd/ pickle/ ketchup.

8.Our dal parathas are ready. You can eat it in lunch/ breakfast.

9.Many underestimate the dal parathas but it tastes awesome.

Do try the recipe. And you can use multi-grain flour also instead of wheat flour.

Thanks for reading the blog. Stay happy and beautiful always.

Hello readers🙏 Welcome to today's blog! I am sharing here a jugadu recipe. I had leftover mix veg sabzi and I added veggies additionally. Its an easy recipe for dinner/ breakfast.

Lets begin the recipe.. Let's get started...

Thepla is basically a gujrati dish and we can improvise it in our own way. Mainly it consists of atta( wheat flour), gram flour. I didn't add gram flour as I personally didn't like the taste of it.

Ingredients needed:

1.Mix veg sabzi: 1 bowl( small)-puried.

2.Veggies I used:Bottlegourd( lauki)-1/2,Beetroot-1/2,Carrot-1/2( all grated),ginger+ garlic( crushed ) or gg paste, green chilli-2( chopped finely)

3.Salt- as per taste, Masalas : turmeric powder-1 tsp, red chilli powder-1 tsp, kashmiri red chilli powder -1 tsp, garam masala -1 tsp, heeng( asafetida)-2 pinches, saunf( fennel seeds)-1 tsp, ajwain( carrom seeds)-1/2 tsp, sugar- if you wish add.

4.Oil -for baking and then add to the dough for flakiness.

5.Wheat flour/Atta-2-3 cups.

Procedure :( Time taken: Rest time: 15 mins and baking time:5-7 mins)

1.Firstly take a utensil, grate all the veggies and puried mix veg. Now add the atta.

2.Add the masalas ( turmeric powder, salt, red chilli powder, kashmiri red chilli powder, garam masala, heeng, ajwain, saunf, sugar).

3.Add 2-3 tsp oil for flakiness.

4.Now start mixing the dough and don't add water as it will not be needed.

5. Apply the oil on the dough and keep it on rest for 15 mins.

6.Now after 15 mins, take a lemon size dough and roll it like chapati and make paratha by applying oil /ghee.

7.Our thepla/ paratha is ready. Serve it witj ketchup/dahi/pickle.

8.You can even enjoy it as a breakfast / dinner recipe.

You can add rice flour, besan to the dough. Add veggies acc to your choice.