Spinach dip with corn flour pancake

Different version of Sarson ka Saag & Makke ki Roti

Presenting the spinach dip with spicy cornflour pancake which is a is a twisted version of Sarson ka Saag & Makke ki Roti. Sarson ka Saag is very famous but a seasonal dish thus I have tried to provide the slightly different flavor which is available every time of the year but is equally tasty and delicious.  

Ingredients 

Spinach dip

A bunch of Spinach

1 cup Radish leaves

A bunch of Methi leaves

1 Green chili

A piece of small Ginger 

1 -2 Tomato

1 finely chopped Onion

1/2 tsp Red chili powder
1/2 tsp turmeric powder

1/2 tsp cumin powder

1 tbsp Oil/ butter/ghee

Salt to taste
1/4 cup cream 

Lemon juice

Corn flour pancake

3/4 cup corn flour

Around 3/4 cup water

1/2 tsp baking powder

1/2 tsp Red chili powder

1/2 tsp Turmeric powder

1/2 tsp coriander powder
A pinch of Hing (Optional)
Salt  to taste

oil/ghee to make pancakes

Method 

Wash the spinach, radish green leaves and methi leaves gently.
Take a pan . Add half cup water in the pan and boil it. Add Spinach , methi and radish leaves.
Add roughly chopped green chili, ginger and tomato.
 Boil it for 3-4  minutes.
Turn off the gas.

Keep it aside for cool down.
Now Blend the mixture in a blender and make puree.

Heat oil in a pan. Add all spices except salt . Stir it for few seconds.
Add onion. Stir it for 1-2 minutes. Add puree cook it for 3-4 minutes . Add cream.
cook it for 2-3 minutes more.  Add salt . cook for 1-2 minutes more.
Turn off the gas. Add lemon juice , mix well and cover with lid.




       

Cornflour pancake


Take a bowl Add water , corn flour, spices, baking powder and mix well. Make batter. Batter consistency should like dosa batter

Heat a skillet or pan.
take a big Spoonful of batter and spread it in small size. Drop some oil and cook it on medium high gas for 2-3 minutes then flip with the help of spatula and cook it again for 3-4 minutes. Corn flour pan cake are ready

              

Tips :-
1) You can add other green leaves like kale, parsley etc.
2)  You can adjust spices as per your taste
3)  You can also add paneer for increase the taste.

Besan ke Shahi or Stuffed gatte with curry

Shahi or Stuffed Besan ke Gatte with curry is a very famous dish from Rajasthan, India.

This is also known as Govind Gatte .  Besan (Gram flour) ke Gatte stuffed with dry fruits dumpling in curd curry. It is Delicious and yummy dish which goes with, chapati, parantha and rice. 

Ingredients :-

For gatte

1 cup Besan (Gram flour or chickpea flour)

1/2 tsp salt

1/4 tsp red chili powder

1/4 tsp turmeric powder

3 table spoon oil

Water to knead the dough

4-5 chopped Almonds

4-5 chopped cashew

1 tbsp grated paneer

Curry

2 cup  blend Yougurt or curd

1 Medium size  tomato

1 Green chili

1/2 tbsp ginger paste

1 tsp cumin seed

Salt to taste

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp red chili powder

1/2 tsp turmeric power 

1/4 tsp Garam Masala powder

1 tsp Mango powder

A pinch of Asafoetida

1 tbsp oil

Some chopped cilantro for garnishing

Method :-

Take a bowl, Add besan, salt, red chili powder, turmeric powder and mix well. Add oil and mix well. Add enough water to make a dough. Knead well and  keep aside ( While kneading dough , grease your palm with the oil. Make sure to add water little by little).

Divide Gram flour into equal balls.

Take one ball and press it in the middle and fill some almonds, cashew and a bit paneer and cover it properly and roll it between palms (or you can give cylindrical shape).

 prepare all Gatte and keep aside.

Boil these stuffed Gatte in  2 1/2 cups of salted water for 10-15 minutes.

Don't discard this boiled water .

(In a original recipe after boiling, Gatte can be fried too.

But I am skipping this step).

        

For  Curry

Heat oil in a pan. Add cumin seeds. When it cracks, then add red chili powder, coriander powder, turmeric powder, cumin powder  and asafoetida. Stir few seconds. Add ginger paste. Stir few seconds more.

Make tomato and chili paste  . Add into pan. cook it  for 3-4 minutes on medium gas.

Now add Yogurt and stirring continuously.  cook it for 5-6 minutes. Add Salt and garam masala. 

Now add  1/2 cup boiled water (Which we used for boil gatte) and continue to cook until curry become thick.

Add mango powder. Mix the curry. Add Gatte and cook it for 2 minutes more. 

Turn off the gas.  cover with lid.

Garnish with cilantro.

Serve hot.

         

Vegetable noodle spring roll ( Baked version)

Vegetable noodle Spring roll is an indo chines snacks . Here I am presenting baked version of  vegetable spring rolls. This recipe can also made with left over hakka noodles or chowmein.  Also I am using here filo sheets (puff sheets) for making spring rolls.

                            

Ingredients

Veg hakka noodles or chowmein

(http://indiantummy.blogspot.com/2016/03/veg-hakka-noodles.html )

Filo sheets
 2 tbsp All purpose flour or maida
1 tbsp water
Oil for brushing

Method 

I have some filo sheets. I cut the sheets in to square

Take a bowl , add maida and water and make thick paste.

Now take one filo sheet . take maida paste and put on the sides of sheet. 

Put one table spoon noodles onto the bottom corner of the wrapper.

Roll the point of the filo sheet over the filling (as below in pic), then fold the side points inward over filling by using the bit of maida paste.

Continue to roll up the filo sheet and seal the roll. Use maida thick paste while rolling the sheet.

Press lightly.

Now follow the same procedure with others filo sheets and make rolls.

Preheat oven at 375 F , 

Take a oven tray and foil sheet or parchment paper. 

Put the rolls on foil sheet and brush it with oil. Now put in the oven for 15 - 18 minutes 

Then flip and do it again for 5 minutes more or until they become crispy.

Veg noodle spring rolls are ready to serve.
Serve hot with hot sauce or ketchup.



Tips:-

While making roll, it should be sealed well.
Filling should be at room temperature.
Oven timing depend on oven quality and quantity of rolls.

Veg Hakka noodles

Veg Hakka noodles is a indo- chinese recipe which is favourite among kids and adults. It is the combination of noodles, different type of sauces and vegetables.

                                          

Ingredients

1 pack noodles or hakka noodle
1/2 cup sliced chopped green bell pepper
1/2 cup sliced chopped or shredded cabbage
1/2 cup sliced chopped onion
1/2 cup finely chopped spring onion

salt to taste
1 1/2 tsp black pepper

1 tsp soya sauce
2 tsp red chili sauce
11/2 tsp tomato ketch up
11/2 tsp vinegar

2 tbsp oil



Method 

Boil the noodles
Boil the water in a large pan .Add 1 tsp salt and 1 tsp oil. When the water is boiled completely, then add 1 tsp salt  and 1 tsp oil.

Then add noodles and turn off the gas and cover with lid ....After 10 minutes open the lid and
Then drain the noodle in another pan and wash with them with cold water gently.
Then spread the noodle on tray or big plate. Add 1/2 tsp oil and toss it lightly.

Now Take a wok . Heat oil in a wok. Add green and red bell pepper, onions and some spring onions.

Cook it on high flame. Toss with the salt and pepper for 2 minutes (vegetables should not be over cooked ....Vegetables should remain crispy).

Add Soya sauce and mix well.


Now add noodles and toss well with vegetables for 1 minute on high gas
Turn off the gas.
Then Toss again  .

Add vinegar and spring onions. and mix well.

Your hakka noodles are ready.   Enjoy.



Tips :-


While cooking indo-chinese food gas  must be on high flame.
You can adjust sauces as per your taste.
Also can add carrot, red bell pepper, etc.
I always like to add chili sauce and ketchup while eating ....otherwise when you  mix sauces into noodles while cooking, noodles will become mushy

Avocado toast

Avocado toast is healthy and yummy breakfast . It is simple recipe. Everyone can enjoy this toast.


                                         

                                           

Ingredients

Bread pieces
1 avocado
1 chopped onion
1 chopped tomato
1 chopped green chili (optional)
1/4 tsp black pepper powder
salt to taste
1/2 tbsp lemon juice
1 tsp ginger juice (optional)
1/4 cup finely chopped cilantro
4-5 small chunks of avocado (optional)


Method

In a blender , add avocado, onion, tomato, green chili, black pepper , salt , lemon juice, ginger juice
and blend it.

Now take all mixture in a bowl and add cilantro and avocado chunks. Mix well.

Toast the bread in toaster or oven (350 F   10-12 minutes )
spread the mixture on the bread . and cut diagonally.
Serve immediately, otherwise bread will become soggy.

Tips:-
You can adjust the spices as per your taste.
You can also add green bell pepper.

Raw banana cutlets or tikki or pattie or roll

Raw banana cutlet or tikki or pattie or roll is a great snack .
   

                

                                                 

Ingredients

2 Raw banana boiled ,and peeled

1 medium size boiled potato

1/4 cup soaked and drained poha

1 tsp salt or as per taste
1/4 tsp red chili powder
1/4 tsp Mango powder
1/4 tsp Coriander powder

1-2 finely chopped green chili

1 medium size finely chopped onion

1 tsp grated ginger

1/2 cup coarsely grinded peanut powder

2 tbsp maids or corn starch for coated 

Oil to deep fry

Method

Take a bowl . Add boiled banana , boiled and mashed potato , drained poha and mix well.

Add ginger , green chili , salt , red chili powder, mango powder, coriander powder,  onion and peanut powder and mix well . Make a dough.

Grease your palm and divide the dough into equal parts and make them round shape .

Heat oil in a pan for deep fry

You can also do shallow fry ( it will take more time )

Coat the cutlates with Maida or corn starch . And drop into medium hot oil .

Fry cutlates until it become crispy and brown in color .

Serve hot with green chutney or sweet chutney .

Carrot halwa wih evaporated milk

Carrot halwa is a very delicious dessert which made with grated carrots, milk , evaporated milk , sugar and dry fruits. It's a winter delight. A North Indian marriages are not complete without carrot halwa in dessert especially in winters.


Here is a simple recipe  of making carrot halwa. It is little time consuming but believe me its really delicious recipe. here I am making halwa with evaporated milk but you can use condense milk or milk maid instead of evaporated milk.

                                 

Ingredients

2 cup grated carrot (here 2 cup= 470 ml)
2 cup + 4 tbsp milk
Evaporated milk 5 oz
5 tbsp powder sugar
1 tsp cardamom powder
2-3 tbsp ghee
4-5 finely chopped almonds
4-5 finely chopped pistachios
4-5 finely chopped cashews

for garnishing
some chopped dryfuits


Method

Take a non stick pan. Add 2 tbsp ghee. When the ghee is hot then add grated carrot and stir continuously on high gas for 5 minutes. Then add milk and stir continuously 3-4 minutes on high gas then turn to medium  gas and cook it for 25 -  30 minutes.

      

Add evaporated milk and stir very well on medium gas till the carrot become dry.(It will take around 12- 15 minutes).
Add sugar and mix well. Stir for 3-4 minutes more.
Check the taste if required, you can add more sugar.
Add cardamom powder,cashews, Almonds and pistachio and mix well.
Add 1 tbsp ghee (its optional)
Turn off the gas and cover with lid

Delicious Carrot halwa is ready.
 Garnish with some dry fruits.
Serve hot or chilled.



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