CORN CAPSICUM MINI CUPS IN APPAM PAN

CORN CAPSICUM MINI CUPS IN APPAM PAN

INGREDIENTS

 

Corn kernels (boiled)	1 1/2 cup
Capsicum (finely chopped)	1 no
Tomato (deseeded and finely chopped)	1 no
Green olives (sliced)	10 - 12 nos
Black olives (sliced)	10 - 12 nos
Pizza sauce	1 1/2 tbsp
Mix herb	1/2 tsp
Pepper pdr	1/4 tsp
Chilli flakes	1/4 tsp
Oregano	1/4 tsp
Cheese (grated)	1/2 cup
Samosa patti sheets	10 - 12 nos
Olive oil	as required

METHOD

1. Mix together all the ingredients except the patti sheets and olive oil.

2. Cut each patti sheets into 8 pieces as shown. 

3. Grease an appan pan with oil. Arrange the parti sheet pieces in each hole in a criss cross fashion. It would take around 4 cut pieces per hole.

4. Put spoonfuls of the prepared mixture in the centre as shown.

5. Put the pan on heat drizzle over with a little olive oil and cover and cook on low flame till the cheese melts and the strips crisp up a little. 

6. Remove and serve immediately. They taste best when hot. 

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SHANKARPALE (TYPE 1) / शंकरपाळे (प्रकार १)

Shankarpale is a very common faral / snack prepared during Diwali. These crispy crunchy sweet diamonds are an any time delight.

SHANKARPALE (TYPE 1) / शंकरपाळे (प्रकार १)

 INGREDIENTS

Melted vegetable fat / vanaspati ghee	½ cup or approx 50 gms
Sugar or jagggery	2 – 2 ½ cups
Maida / refined flour or wheat flour	4 cups
water or Milk	2 -2 ½  cups
Salt	½ tsp
Vegetable fat / vanaspati ghee	For deep frying

METHOD:

1.       Mix together the melted ghee, sugar, water or milk and salt. Keep for ½ hour and allow the sugar to dissolve.

2.       Bring this mixture to boil and then cool.

3.       Add in the maida little at a time and knead into dough. Allow to rest for 15 – 20 min.

4.       Divide into equal sized balls.

5.       Roll out into a chapati and cut into diamond shape.

6.       Deep fry in ghee till golden brown and crisp.

7.       Cool and store in an air tight container.

KHARE SHANKARPALE / SALTY SHANKARPALI ( TYPE 3 ) / खारे शंकरपाळे

Shankarpale is a very common faral / snack prepared during Diwali. These crispy crunchy diamonds are an any time delight.

They are made sweet or savory. Today I am sharing with you the savory version of shankarpale. Though here I have used carom seeds / owa / ajwain for flavor, you can substitute it with cumin / jeera.

KHARE SHANKARPALE / SALTY SHANKARPALE ( TYPE 3 ) / खारे शंकरपाळे 

INGREDIENTS

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

METHOD:

1.       Grind the carom seeds with a little salt to a coarse powder.

2.       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.

3.       Consistency not hard and not too soft either, should be like chapatti dough.

4.       Allow the dough to rest for 30 min.

5.       If you find the dough too loose then just keep the dough in the fridge for 15 min,  that will firm the dough up a little.

6.       Divide the dough into balls, roll them out into thick chapatis.

7.       With a knife or a serrated cutter, cut the chapatti into diamonds, 1 inch X 1 inch. Increase or decrease the size to your preference.

8.       Arrange the diamonds on a plastic sheet or plate and allow them to dry for 5 – 6 hours.

9.       Turn them around and flip them over occasionally so that they dry up a little from outside.

10.   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.

11.   Deep fry them in small batches on medium to low heat till it turns light brown.

12.   Remove on to absorbent kitchen paper.

13.   The colour of the shankarpale will deeped as they cool.

14.   When they are cooled, store in an air tight container.

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BHAJJI CHI AMTI / VILLAGE STYLE PAKODAS IN SPICY MASALA / भजीची आमटी

BHAJJI CHI AMTI / VILLAGE STYLE PAKODAS IN SPICY MASALA / भजीची आमटी 

INGREDIENTS :

AMTI

 

Garlic cloves	5 - 6 nos
Ginger	1 inch piece
Onion roughly chopped	1 no
Dry coconut / Khopra grated OR dessicated coconut OR fresh coconut	¼ cup
Tomato sliced	1 no
Coriander leaves	1 – 2 sprigs
Jeera / cumin seeds	1 tsp
Heeng / asafoetida	1/8 tsp
Curry leaves	1 sprig
Oil	2 - 3 tbsp
Dhania pdr / coriander pdr	1 tsp
Red chilli pdr	1/2 tsp
Malwani masala pdr	1 tsp
Garam masala pdr	1/2 tsp

BHAJJI

Chana dal	1 cup
Ginger	1 inch
Garlic cloves	5 - 6 nos
Green chillies	3 - 4 nos
Jeera / cumin seeds	1/2 tsp
Salt	T. T.
Coriander leaves	1 - 2 sprig

METHOD : 

1. Heat oil, add in the ginger, garlic and onions. 

2. Saute all well till the onions start browning.

3. Once the onions have browned well put them on the side of the pan and add the coconut in the centre.

4. Roast the coconut till it also starts browning and gives off a nice aroma. 

5. At this point add the tomato, mix all together the onion, tomato and coconut and allow the tomato to cook and soften.

6. Once it is cooked well, allow to cool and put it in a mixer jar. 

7. Add in the coriander leaves and grind all together into a smooth paste. Add little water if required while grinding. 

8. Now in a pan again heat 1 tbsp oil. Add in the jeera, heeng and curry leaves.

9. Pour in the ground masala. Saute the masala well till the excess moisture evaporates, the masala is fried well and it starts giving out oil again.

10. Add in coriander pdr, chilli pdr, salt, malwani masala pdr and garam masala pdr. 

11. Fry the masalas well.

12. Pour in 1 - 1 1/2 cup hot water and bring it to a boil.

13. Adjust consistency and the masalas as per your taste and preference. 

BHAJJI

14. Soak the chana dal in water for 1 hour.

15. Drain completly and add it to the mixer jar. Along with it add the ginger, garlic, green chillies and grind it all to a coarse but thick paste.

16. Now add in the jeera, salt and chopped coriander leaves and just pulse blend once till mixed. 

17. Remove it out into a bowl. 

18. Heat oil for deep frying and put spoonfuls of the ground paste. 

19. Deep fry till they turn a nice golden brown. Remove on to absorbant kitchen paper towel.

20. Just before serving drop the bhajjis in the boiling amti and serve immediately along with bhakri or steamed rice.

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