PLATES OF FLAVOUR

Hello readers 🙏🏻 welcome to today's blog. Let's make kachori. This recipe is tried by my friend which came out very good. So all credit to her. ❤️

Festivals are over though, but I was busy to share a recipe.Lets make kachori.

Ingredients reqd:

For dough :

1.Maida-1 and 1/4 cup

2.Salt-1/2 tsp.

3.Baking soda-1/2 tsp

4.Oil - for making it flaky.

Water for kneading the dough.

For stuffing:

1.Besan-2 tbpss

2.Moong dal- soaked for 30 mins and pulsed in grinder for 5-7 mins.

3.Masalas : salt, red chilli powder, dhaniya seeds( crushed)-1-2 tsps, heeng, saunf, kalonji, Black salt, tumeric powder, amchoor powder( dry mango powder), jeera seeds

4.Oil for frying.

Procedure:

1.Firstly make the dough, take maida, salt, oil and knead the dough with water. Add baking soda also.Soak the moong dal for 30 mins.

2.Knead the dough well and apply oil so that it does not dry out. Keep aside for 30mins.

3.Now take the soaked moong dal and it should be doubled in size. Take a mixer grinder and grind it on pulse mode for 5 mins. It should not be completely crushed.

4.Take a non-stick pan, add oil. Add Masalas like jeera, saunf, kalonji and add besan/ gram flour and roast it till brown. Add pulsed moong dal and roast it well till its water dries out. The mixture should be dry.

5.Add masalas like salt, red chilli powder, dhaniya seeds( crushed), black salt. Turmeric powder.

6.Mix it well and finally add dry mango powder. Our mixture is ready to be filled. Cool it down.

7.Check the dough, it should be soft.

8.Knead the dough well again. And check whether the mixture is completely cooled off.

9. Now take a frying pan, add oil and keep on slow flame. Start making kachoris.

10.Take a lemon size dough ball and roll it in a circle. Take some mixture and fill it and then seal it properly and then roll it again of a size of a small puri.

11.Similarly roll all the kachoris of the same size and keep it aside.

12.Now start frying the kachoris in a kadai. Fry it on slow flame and then medium flame. And slowly fry it till golden brown and flaky.

13.Our dal kachoris are ready.

14.It goes well with hot piping tea and green chutney.

For kachori chaat:

1. Chop some onions, tomatoes, cucumber, green chilli and coriander leaves.

2.Add chat masala, jeera powder, tomato ketchup, tamarind chuteny, green chutney and sev from top. Add dahi / curd from top.

Our kachori chat is ready. Top it with pomegranate seeds.

Namaste friends 🙏🏻 Happy navratri.. I am sharing recipe of dhabe wali dal or the dal fry which we all have in those dhabas on highways.The dal which is made in dhaba will be spicy and oil will be on higher side. They will use raw garlic more not the paste.

It's easy and made with home ingredients.Lets get started..

Ingredients needed:

1.Dals: I used masoor, moong dal and toor dal and little chana dal.You can use mix dals.

2.Tomatoes-2-3( finely chopped ).

3.Onion-1( big size)- finely chopped.

4.Masalas : salt, red chilli powder, kashmiri red chilli powder, coriander powder, garam masala and kitchen king masala, jeera seeds, asafetida powder-2 pinches.

5.Chopped ginger+garlic( ginger -2 inch, garlic-10-12 pods).

6.coriander leaves+ lemon juice for garnishing.

7.ghee/ oil/ butter for cooking.

Preparation :(for soaking:50-55 mins).Serves:3-4 persons.

Procedure :

1.Firstly soak the dals. Wash them throughly. I took moong dal, toor dal, masoor dal and chana dal-2 tsp. If you measure all it should be more than 1/2 cup.

2.Soak it for 1/2 n hour.Now wash the dal and pressure cook it for 4-5 whistles on medium flame and let it cool down.

3.Now chop the tomatoes, onions and green chillies finely and keep aside. In a pan add oil/ ghee and add jeera seeds.

4.Let the jeera seeds crackle and then add half of chopped garlic. Add chopped onions and fry them till brown. It should be brown but not burn😃.

5.Now add finely chopped tomatoes and saute it well. Add salt, turmeric powder, red chilli powder, coriander powder and mix well.

6.Add the cooked dal and adjust the water. Let it cook for around 10-12 mins on medium flame and our dhaba dal is ready.

7.Add garam masala and kitchen king masala and chopped coriander leaves.

8.Now time for one more tadka, add 2 tsp butter, jeera seeds, bay leaf and left garlic pods and add to the dal.

9.This tadka is must as the dal will become more delicious.

10.Serve the dal with jeera rice / tandoori roti.Add lemon juice from top to enhance tge taste.

So this is my 100th post. Thanks for supporting me and keep supporting. Take care and be beautiful always.

I will share navratri recipes also..

Hello readers🙏🏻 Welcome to plates of flavours. Lets make chole tikki chat today😃.

According to many historians, chat existed during 500 bc and it was dahi vada that time. Then the chat came from UP( North India) during the reign of Shah Jahan.

We all love chats! My favorite is bhel puri and dahi puri. Comment below your fav chat items.

We have eaten many chat items like gol gappa( pani puri), dahi puri, bhel puri, sev puri, tikki chat and the list goes on.

Lets make today chole tikki chat.Well I aam sharing an easy version. You can make changes acc to your taste.

Ingredients needed:

1.Kabuli chana/ safed chana-1/2 cup

2.Boiled potatoes-4-5( medium size).

3.Corn flour / maida- for binding.

4.Green chillies -4-5( for chole and tikki mixture).

5.Chopped onion, cucumber, tomato,coriander leaves.( for garnishing)beautiful las :salt, red chilli powder, kashmiri red chilli powder, coriander powder, turmeic powder, chat masala, amchoor powder(dry mango powder), chole masala, jeera seeds, heeng/ asafetida- measurements acc to taste.

7.Green chuteny ( I have provided my green dahi chutney recipe in previous blogs ( do read).

8.Sweet curd and imli chutney for garnishing.Sev bhujia/ pomegranate seeds.

Preparation: Time taken:soaking chana ( overnight )or 7-8 hrs, for making chole mixture-10 mins and tikki -15 mins. Serves 4 members.

Procedure:

1.Firstly take the safed chana and soak it for overnight or 7-8 hrs.

2.Boil the chana by adding salt, a pinch of soda and 1 tsp oil for 4-5 whistles on medium flame. After boiling the chana should be pressed well and it should mash.

3.Now take the boiled potatoes( potatoes shouldn't be overboiled, it should be 4 whistles cooked on medium flame). If its overboiled the tikkis will be slightly tough to make.

4.Take a big bowl, add boiled and mashed potatoes( mash well so that no piece of potato is seen). Add green chillies, red chilli powder, kashmiri red chilli powder, garam masala, amchoor powder and chat masala. Coriander leaves for garnishing.Add salt at last. Add hing.

5. Now lets make chola mixture. Take a non-stick pan, add oil, jeera seeds and hing. Let it crackle. Add green chilli and then cooked safed chana. Add masalas( salt, turmeric powder, red chilli powder, garam masala, chole masala and amchoor powder). Mix it well and slightly mash it. Add some water and cook. The mixture should be liquidy just like ragda mixture.

6.Keep it aside.Now lets make tikki.

7.Add salt to the tikki mixture. And add corn flour for binding. Its should not stick. You should be able to make tikki shape without sticking to your palms.

8.Heat a non-stick pan and add oil and fry it on the pan from both sided till crunchy.

9.Mash the tikkis and make them flat while roasting it brown.

10.Now time to assemble the tikki chat.

11.Take a plate, place the tikki and then pour the chole mixture form top. It should b somewhat semiliquid consistency.

12.Now add sweet curd, green chuteny, chopped onions, cucumbers, tomatoes, chat masala, red chilli powder and sev bhujia.

13.You can add grated carrot and beet from top while garnishing.

Out Chole tikki chat is ready to be served. Have it on a rainy day.

Do try the recipe and always stay beautiful .

Hello readers🙏🏻 Welcome to today's blog!Do you know there are many similarities between Mexican and indian food? No right? Let's make an easy recipe of mexican rice. Nah you don't need any fancy veggies for this recipe. You can make it with ingredients from your indian kitchen. Let's get started...

Ingredients needed:

1.Rice-1 cup( I used small grain steam rice ).

2.Veggies : onion-1( medium size), tomatoes-2( medium size), Capsicum-1, carrot -1,Beetroot-1, corn-2-3 tsps, peas-2-3 tsps, gg paste/ ginger + garlic pounded-1-2 tsp, coriander leaves+stems- for garnishing, green chilli- 3-4( all veggies finely chopped).

3.Masalas : turmeric powder-1/2 tsp, salt, red chilli powder-1 tsp, coriander powder-1/2 tsp, jeera powder-1/2 tsp, salt- as per taste.

4.Tomato sauce-1 tsp, red chilli sauce-1 tsp, vinegar/ lemon juice-1 tsp.

5.Rajma / kidney beans-2 tsp( boiled).

Preparation :(Time taken : 15-20 mins ).

1.Firstly soak the rice in a bowl for 20-30 mins for best results. We will cook the rice in a open pan.

2.Chop all the veggies you use finely with chopper.

3.After 30 mins, take a big kadai/ pan and boil the soaked rice for around 15 mins. It should be done. Add salt, oil/ghee and lemon juice for non-stickiness.

4.Take a wok/non-stick kadai, add butter / oil 2 tsps and let it heat well.

5.Now add the veggies( onion, green chilli and ginger/ garlic),roast it well golden brown.

6.Now add other veggies( capsicum, carrot, corn,peas and beet) cook it for 3 mins or so. And add tomatoes.

7.The rice should have more tomatoes as its mexican, in the original recipe they puree the tomatoes.Cook all the veggies for 3 mins. The veggies should have the crunch.

8.Meanwhile our rice should be boiled and cooled. They should not be sticky.They should be 90 percent cooked.

9.Add the rice into the veggies mixture. Add masalas now(salt, red chilli powder, turmeic powder, jeera powder, coriander powder).

10.Add sauces like tomato ketchup, red chilli sauce. Finally add vinegar/ lemon juice and stir it well.

11.Add coriander leaves and its stems for garnishing..

12.Our mexican rice is ready to be served.

13.Its served with salsa( chopped inion, tomatoes, salt, lemon juice, red chilli sauce).

14.I served it as it is.

You can add veggies like french beans also or red/ yello bellpepper.

You can make any changes acc to your wish.

The rice should be properly cooked and non-sticky.

Try the recipe and share it with your friends. Thanks and always stay beautiful!

Hello readers🙏🏻 Welcome to today's blog! Today I share an easy 1 ingredient recipe. Its south indian and its more recipe of my breakfast series.

"Pesarattu " or pesara dosa, is a crepe or dosa variety which is basically non-fermented and doesn't contain rice/ urad dal. Well in some recipes, rice or rice flour is added.The taste is similar to moong dal chilla.

This recipe originated from Andhra. Made of simple green gram dal/ hara moong sabut. It contains subtle ingredients and its fully protein packed. So let's get started..

Its served with most popular allam chutney. I served it with orange chutney. You can also serve it with kara chutney. Orange chutney recipe I shared in my last blog. Do check.

Ingredients needed:

1.Green gram dal/ hara sabut moong/ moong bean-1.5 cup

2.Idly rice -1/2 cup( optional ). You can use rice flour 2-3 tsps.

3.green chilli-3-4,ginger-2 inch

4.Jeera seeds-1 tsp, methi seeds-1/2 tsp

5.salt- as per taste

6.Oil for dosa

7.Gun- powder/ podi for seasoning.

Preparation : Time taken : for soaking: min 4 hrs if you have time, 6 hrs. And fermentation : overnight or 6 hrs.

Procedure:

1.Firstly take a big utensil, add moong bean, idly rice and methi seeds and wash them thoroughly and soak it for 6 hrs.

2.After 6 hrs, grind it in a mixer finely. Add green chilli, ginger and jeera seeds.

3.Add the batter in big utensil and add salt and 2 tsp oil and mix with your hands for natural fermentation for about 5 mins.

4.Close it and keep it overnight. By morning it should be fermented well. Use the batter needed for dosa and keep the additional batter in refrigerator. Dont over-ferment it as its not good for our body.

5.Now take a non-stick tawa, season it well with oil when hot,sprinkle water and wipe it with a tissue paper and make dosa.

6.Take a ladle full of batter and spread it on the tawa and sprinkle gun- powder( podi). Let it turn brown and then flip it and cook for 2 mins. Our pesarattu is ready.

7.Serve it with any chutney / tomtao thokku/ allam chutney. I served it with orange chutney.

Try the recipe as its full of proteins. Good for kids and its filling.

There is MLA pesarattu which has a filling of soft and suble upma in it. I will share it some other day. That's more popular in Andhra.It got its name MLA as it was invented in MLA canteen😄.

You can add filling of finely chopped onions and grated beet, carrot in this simpler version which I am sharing.I made it with fermentation, you can make it instantly.

That's all for today.Do read the blog and always stay beautiful. Take care!