Saturday 28 November 2015

CAJUN SPICED BABY POTATOES


If you have been visiting Barbeque Nation then I am sure you must have had Cajun Spiced Baby potatoes at some time or the other.

Since the time I have eaten them, I always wanted to try and recreate them at home. So here is the home made version of Barbeque Nation style Cajun Spiced Baby Potatoes. 


CAJUN SPICED BABY POTATOES

INGREDIENTS

Baby potatoes boiled
250 gms / ¼ kg
 4 tbsp
Red chilli pdr
½ tsp
Chaat masala pdr
½ tsp
Onion minced
1 tbsp + 1 tbsp
Pepper pdr
A pinch
Salt
T.T.
Oil
For deep frying

METHOD:



1.       Mix all the ingredients for the sauce together except the potatoes and 1 tbsp onion. Chill




2.       Press the boiled potatoes lightly between your palms.




3.       Deep fry the potatoes with skin till they turn a light golden brown.


4.       Remove on to absorbent kitchen paper and immediately on to the serving plate.



5.       Spoon the prepared sauce over the potatoes.

6.       Sprinkle on top with the remaining 1 tbsp onion and coriander stems.

7.       Serve immediately while the potatoes are still warm and the sauce cold.





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Wednesday 25 November 2015

THOUSAND ISLAND DRESSING



THOUSAND ISLAND DRESSING

INGREDIENTS

Mayonnaise sauce
3 tbsp
Tomato ketchup
1 tbsp
Sugar
1 tsp
 1 tbsp
Vinegar
1 tbsp
Salt
T.T.
Pepper pdr
T.T.
Red chilli pdr
½ tsp
Wostershire sauce
¼ tsp

METHOD:



1.       Mix all the ingredients together till well incorporated.


2.       If you do not like the cucumbers chunky then just lightly blend them in a mixer to get smoother consistency.

3.       Chill and use as required.




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PICKLED CUCUMBERS




PICKLED CUCUMBERS

INGREDIENTS

Cucumbers
1 no
Onion minced
1 no small
Water
¼ cup
Sugar
1 tsp
Vinegar
2 tbsp
Salt
T.T.
Dill leaves chopped
½ tsp

METHOD:

1.       Peel the cucumber, deseed it and chop the flesh finely.

2.       In a bowl which has a tight fitting lid add the cucumber and apply salt to it. Leave it for 10 – 15 min.


3.       Wash the cucumber and drain. To it add the onions.



4.       In a separate bowl mix together the water, sugar and vinegar.


5.       Bring it to a boil. When it is boiling, pour the liquid over the onion and cucumber.


6.       Add in the dill leaves. Secure immediately with the lid and refrigerate for 2 – 3 hours.
7.       Use it for topping in burgers or wraps.




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Friday 13 November 2015

UPWASACHA DAHI WADA / DAHI VADA (UPWAS / FASTING) / SAMO DUMPLINGS IN CURD / उपवासाचा दही वडा

A simple recipe for Dahi Vada to be had during Upwas / Vrat / Fast that is easy to prepare .. is quiet filling and extremely delicious. Time to say goodbye to the same old boring Upwas food recipes.


UPASACHA DAHI VADA / DAHI VADA  (UPWAS / FASTING)/ SAMO DUMPLINGS IN CURD / उपवासाचा दही वडा 

INGREDIENTS

VADA / DUMPLINGS

Bhagar / vari / varai / Samo rice
1 cup
Green chillies
4 – 5 nos
Ginger grated
1 tsp
Roasted peanut coarse powder
2 tbsp
Potato boiled, peeled and mashed
2 nos
Jeera / cumin seeds
1 tsp
Rajgeera flour / Amaranth flour
For dusting
Salt
T.T.
OTHER INGREDIENTS

Dahi / curd beaten smooth
2 cups
Salt
T.T.
Sugar
1 – 2 tsp
Coriander leaves chopped
2 tbsp
Jeera pdr / cumin pdr
As required
Black salt
As required
Red chilli pdr
As required
Oil
For deep frying

METHOD:



1.       Wash the varai rice, add 2 cups water to it and pressure cook till soft and all the moisture is absorbed.

2.       Remove and allow to cool completely.



3.       Crush coarse the chillies, ginger and jeera.




4.       To the rice add the ground chillies, potato, peanut powder, and salt.



5.       Mix and mash it all together.


6.       Make small lemon sized balls and shape them into tikkis.

7.       Dust them with the rajgeera flour from outside and roll again.




8.       Heat oil, deep fry the tikkis till golden brown all over.



9.       Remove from oil and immediately drop them in a bowl of warm water.

10.   Remove after 20 seconds and lightly press them on a kitchen tissue to remove excess water.



11.   Fry all the remaining vadas and continue steps 8 to 10 for all.



12.   Beat the curd till smooth. Add in sugar and salt to taste. If the curd is too thick add in a few tbsp. of water. It should be pourable.

13.   You can increase or decrease the amount of sugar as per your taste. I don’t like it too sweet.


14.   Sprinkle in a little coriander leaves and allow the curd to chill.




15.   Arrange the vadas on a serving plate. Pour over the curd.



16.   Sprinkle on top a little of chilli pdr, black salt and jeera pdr. Also add on the remaining coriander leaves and serve chilled.




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Tuesday 3 November 2015

KHARE CHIROTE / SALTED INDIAN FLAKY PASTRY / खारे चिरोटे

Chirote / Chiroti is a light and flaky Diwali faral that is relished by many in most Maharashtrian homes. Though it is a very tedious and tiring process once you eat them they just melt in your mouth making you forget all your pains. So enjoy Chorote this Diwali. You can also find other versions of Chirote here...





KHARE CHIROTE / SALTED INDIAN FLAKY PASTRY / खारे चिरोटे 

INGREDIENTS

Maida / refined flour
3 cups
Owa / ajwain / carom seeds
1 tbsp
Salt
T.T.
Melted Vanaspati ghee / vegetable fat
¼ cup + ¾ cup + for deep frying
Water
As req.
Arrowroot powder / Cornflour powder
2 tbsp

METHOD:

1.       Beat together the arrowroot powder and ¾ cup fat till light creamy and lump free. This paste is called as ‘Sata’ or ‘Satha’ in Marathi. The consistency should be thick but spreadable. 

2.       Grind the carom seeds with a little salt to a fine powder.




3.       To the refined flour add salt, the carom seeds powder and ¼ cup fat, add water as required and knead well to form a smooth dough.



4.       Consistency not hard and not too soft either, should be like chapatti dough.
5.       Allow the dough to rest for 30 min.



6.       Divide the dough into 7 equal portions. Roll them out into thin circles.




7.       Apply a thin layer of the sata on to each circle and fold each first in half and again in half to form a folded triangle. So now you will have 7 triangles.



8.       Roll out thinly the prepared triangles again into a circular chapatis.
9.       Apply a layer of the sata onto the first chapati.



10.   Tightly roll the chapati from one end to the other so that it resembles a pipe. Press tightly and elongate the pipe. Repeat similarly with the other triangles to get 7 pipes.



11.   Cut into 2 inch pieces. Repeat the same for the remaining 7 portions.


12.   Press down each piece such that the spiral shape is seen at the top and bottom.
13.   Roll out thinly these pieces again into round puris. Repeat for all portions. Make sets of 7 puris.


14.   Take one puri, apply satha liberally on it and keep the second puri on it. Make sure you also apply on the edges. Again apply satha and keep the third puri. In this way repeat till you layer all the 7 puris together one on top of the other of one set.



15.   Repeat like step 10 but this time with all the 7 puris together. Make sure you roll it tightly so that the entire thing sticks together. Again press the pipe tight and try to elongate it a little.


16.   Cut the pipe again into pieces around 1 ½ inch thick.





17.   Press down on the cut side of one piece so that all the spirals are seen on top. Then roll it lightly with a rolling pin to a small circular shape. Try and roll it as thinly as possible. If you hold the rolled out puri against the light you should be able to see through.


18.   Spread them onto a clean plastic sheet and allow to dry for 6 – 7 hours. Do not pile them or overlap them as they tend to stick to each other.Keep on turning them and flipping them over at regular intervals so that it dries a little from both the sides.


19.   Heat the ghee for deep frying. When the ghee gets hot, lower the flame and allow the ghee to cool a little. When you no more see the ghee smoking then its approx. the right temp.




20.   Deep fry on medium to low heat till it turns pink on both sides. It will puff up and all the layers on the sides will open up. If the flakes do not open then lightly press the chirota puri in the centre, that will help them open up and bloom. Remove onto a paper towel.


21.   Keep a big ‘chalni’ ready, line it with kitchen paper towels.



22.   When you remove out the chirote, keep them first standing onto the chalni, this will drain out all the excess fat from the chirote.

23.   When they are cooled, arrange them in a flat container with a tight fitting lid. Be careful while handling as they are very delicate. Do not pile them up when you store or they will break. 




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