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Showing posts with label KIDS SNACKS. Show all posts
Showing posts with label KIDS SNACKS. Show all posts

June 20, 2023

Pav bhaji In A Pressure Cooker | Pressure Cooker Pav Bhaji Recipe

Pressure cooker pav bhaji

Ultimate Pressure Cooker Pav Bhaji Recipe

When it comes to street food in Mumbai, pav bhaji reigns supreme as the most popular and beloved snack. It has been a go-to choice for many, including my daughter, who can't resist its flavoursome charm. Traditionally, I would prepare pav bhaji by cooking the vegetables and masala separately, but recently, I stumbled upon a game-changing technique on YouTube: one pot, one shot pressure cooker pav bhaji. Intrigued by its vibrant colours and tempting texture, I couldn't help but bookmark a few videos to try it out.

During a recent visit to my parents' house, they surprised me with the Prestige Svachh FLIP-ON Pressure Cooker. As a cooking enthusiast, I've always appreciated the convenience and time-saving benefits of pressure cookers. With its gas and induction compatibility, it caters to all kitchen setups. The unique lid design with spillage control caught my attention, making it incredibly easy to handle and maintain. I was particularly impressed by the effortless locking and unlocking mechanism, which even beginners will appreciate.

Excited to put my new cooker to the test, I decided to try making pav bhaji masala using this innovative technique. The results were nothing short of extraordinary! The pressure cooker method allowed me to complete all the tempering, sauteing, and cooking in one go, eliminating the need for multiple pans and saving precious time. The end product was a tantalising plate of pav bhaji that retained its authentic flavours and delightful texture. It was an instant hit with my family, leaving us all craving more.

Tempering, sautéing, cooking are all done in one go without any compromise in taste and texture. In the quest for the perfect pav bhaji, the pressure cooker technique has revolutionised the way we prepare this beloved dish. Thanks to the Prestige pressure cooker and its exceptional features, cooking has become a breeze, with uncompromised taste and texture. So, why wait? It's time to elevate your pav bhaji game and savour the wonders of this delectable dish. Get ready to embark on a culinary journey that will leave you craving for more with each flavourful bite.


Friends, do try this pressure cooker pav bhaji recipe and enjoy with your family. Even bachelors can give this as try. You can make the same in instant pot as well.

 Pav bhaji recipe in pressure cooker

Pav bhaji in a pressure cooker


Pav bhaji in a pressure cooker

Pav bhaji in a pressure cooker


 
Cuisine: North Indian
Category: Snacks
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
For Pav bhaji masala
  • Pav buns - 6
  • Butter - 2 tbsp
  • Cooking oil - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 2 (finely chopped)
  • Tomato - 3 (-do-)
  • Capsicum - 2 tbsp
  • Carrot - 1
  • Potato - 3
  • Cauliflower - 10 florets
  • Beetroot - 2 small pieces (for bright color)
  • Green peas - 1/4 cup
  • Red chilli powder - 1/2 tsp
  • Pav bhaji masala powder - 1 tbsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
For Tadka
  • Butter - 1 tbsp
  • Pav bhaji masala powder - 1/2 tsp
  • Kasoori methi - 2 tsp
For Pav bun
  • Butter - 1 tbsp
  • Pav bhaji masala powder - 1/2 tsp
  • Coriander leaves - 1 tbsp
HOW TO MAKE PRESSURE COOKER PAV BHAJI
  1. Wash and chop onion, tomato and vegetables finely. Set aside.
  2. Heat butter+cooking oil in Prestige pressure cooker.
  3. Splutter cumin seeds. Saute onion till transparent. Add ginger garlic paste and saute well.
  4. Add tomato and saute till mushy. Add all the spice powders , salt and mix well.
  5. Lastly add the chopped vegetables and mix well. Add required water and pressure cook in low flame for one whistle.
  6. Open the cooker after the steam is released. Take a potato masher and mash it well to make a paste like consistency.
  7. Add little water if its too thick. Boil for a minute and switch off the flame.
  8. In a tadka pan, melt butter and add pav bhaji masala powder and Kasoori methi. Switch off the flame and add to pav bhaji masala.
  9. Garnish with coriander leaves. Pav bhaji masala is ready.
  10. For pav buns, take the bun and slit it. Heat butter in a dosa tawa and add the pav bhaji masala powder, a pinch of salt and coriander leaves. Mix well.
  11. Dip the pav buns in this masala and cook both the sides till soft. Remove and serve it.
  12. Serve the pav buns with pav bhaji masala, finely chopped onions and lemon wedges. Enjoy.
PRESSURE COOKER PAV BHAJI RECIPE - STEP BY STEP PICTURES
  • Wash and chop onion, tomato, vegetables and set aside. Heat butter+cooking oil in a pressure cooker base.

  • Splutter cumin seeds. Saute onion till transparent and add ginger garlic paste and saute till raw smell goes off. Add chopped tomato and saute till mushy.
  • Pav bhaji recipe
  • Add turmeric powder, red chilli powder, pav bhaji masala powder and salt. Mix well and add the vegetables.
  • cooker pav bhaji recipe
  • Add required water and pressure cook in low flame for one or two whistles. Open the cooker after the steam is released and mash the cooked vegetables and masala using a potato masher.
  • cooker pav bhaji recipe
  • After mashing, it looks creamy and thick. Add little more water and boil for a minute. Switch off the flame. Lets do the tadka. Heat butter in a kadai and reduce the flame to low. Add pav bhaji masala powder and crushed Kasoori methi. Add to pav bhaji and mix well. Garnish with coriander leaves and set aside.
  • cooker pav bhaji recipe
  • To cook pav buns : Melt butter in a dosa tawa and add little pav bhaji masala powder and chopped coriander leaves. Slit the bun like an open book, place over it and spread well. Remove the bun and serve hot with bhaji, finely chopped onion and a lemon wedge. 
  • cooker pav bhaji recipecooker pav bhaji recipe
    Enjoy !

Note

  • For variations, you can skip other vegetables and use potato alone.
  • Use butter generously for best taste.


Try this easy, one pot one shot, pressure cooker pav bhaji and enjoy !

Pav bhaji recipe
 

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February 14, 2023

Bakery Style Veg Cutlet Recipe | How to make Vegetable cutlet at home

cutlet

Looking for a quick and easy recipe for a healthy snack or party appetizer? Try making this delicious and flavourful vegetable cutlets, either traditional Indian-style with aloo or mixed veggies or vegan-friendly, baked to perfection and sure to be a hit with kids and adults alike as an evening snack or as a nod to Indian street food.

Yes, Cutlet is one of the most favourite evening snacks for many especially school going kids. Its the most popular birthday party snack too. Samosa or cutlet would be in the birthday party menu for sure. People make cutlet in different ways like plain aloo cutlet, mix veg cutlet with or without beetroot. I have tasted veg cutlet in many hotels and chat shops with beetroot. The colour and taste of beetroot would be dominating which we don’t like it. But bakery style veg cutlet without beetroot is always special to me.

Recently I saw the making of these yummy mixed veg cutlet n a bakery shop nearby my house. Procedure was so simple and quick to make. After watching that, I was searching for a similar recipe in YouTube and found one in Ravinder's home cooking channel. I got so tempted and made it as a weekend snack for Raksha. I deep fried few for Raksha and shallow fried the remaining in a dosa tawa for us. Though both tasted great, my vote is for the deep fried ones which was exactly like the street side shop cutlets.

Friends, do try this easy and yummy mix vegetable cutlet at home and enjoy with your kids and family. With tomato ketchup as side dish, this cutlet will never fail to attract everyone in the family. Lets check out the recipe. 


 Veg cutlet

Vegetable cutlet recipe | Crispy Veg cutlet recipe


Vegetable cutlet recipe | Crispy Veg cutlet recipe

How to make crispy, vegetable cutlet at home


 
Cuisine: Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Boiled Potatoes - 2
  • Boiled Carrot - 1
  • Chopped capsicum - 2 tbsp (optional)
  • Green chilli - 1 ( finely chopped)
  • Onion - 1 (finely chopped)
  • Broken cashews - 10
  • Ginger garlic paste – 1 tsp
  • Roasted Cumin powder – 1/2 tsp
  • Garam masala powder - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Chat masala OR Aamchoor powder - 1/4 tsp (optional)
  • Turmeric powder - 1/4 tsp
  • Tomato sauce – 1 tsp
  • Salt - As needed
  • Bread crumbs - 3/4 cup + 1 cup
  • Corn flour or Maida – 2 tbsp
  • Lemon juice - 1 tsp
  • Coriander leaves - 2 tbsp (finely chopped)
  • Cooking oil - to fry
HOW TO MAKE VEGETABLE CUTLET AT HOME
  1. Wash and pressure cook potato, carrot and green peas.
  2. Peel the skin of potato and take in a bowl. Add boiled carrot, green peas.
  3. Add the spice powders, chopped onion, green chilli, coriander leaves, gg paste, tomato sauce, cashews and salt.
  4. Mash everything well and add 1/2 cup of bread crumbs and 2 tbsp of rice flour or powdered poha.
  5. Mix well to make a non-sticky dough.  Make a paste with Maida and keep the bread crumbs ready.
  6. Take the dough and make shapes. Dip into the Maida paste and bread crumbs.
  7. Arrange in a plate. Heat a dosa tawa with oil to shallow fry. Place the cutlet and cook both the sides.
  8. For deep frying, heat oil in a kadai and fry the cutlets on both the sides till golden. Remove in a tissue and serve with tomato ketchup.
METHOD - STEP BY STEP PICTURES
  • Wash and pressure cook potato, carrot and green peas. Peel the skin of potato and take in a bowl.

  • Add boiled carrot, boiled green peas to the potato. Add spice powders, chopped onion, green chilli, coriander leaves, ginger garlic paste, cashews, tomato sauce and salt.
  • Vegetable cutlet recipe
  • Mash everything well and add 1/2 to 3/4 cup of bread crumbs, 2 tbsp rice flour to make a non-sticky dough.Vegetable cutlet recipe

  • Make Maida paste adding some water and keep in a bowl. Keep the bread crumbs ready in another bowl.
  • Vegetable cutlet recipe
  • Take the cutlet dough. Make round, heart or oblong shapes. Arrange in a plate. Dip in Maida paste and then in bread crumbs. Arrange in a plate.
  • Vegetable cutlet recipe 
  • To shallow fry the cutlet, heat a dosa pan with oil. Place 3 or 4 cutlets and cook them in medium flame till it turns golden brown. Flip and cook the other side too. Try to hold the cutlet with a tong and cook the corners. Remove in a plate.
  • Vegetable cutlet recipe
  • To deep fry the cutlet, heat oil in a kadai to immerse the cutlet. Place one cutlet and cook in medium flame till it turns golden in one side. Flip and cook the other side as well. Cutlet looks crispy and golden in color after its cooked well. Remove in a tissue and serve hot with tomato sauce or ketchup. I personally felt, deep fried ones are better and loved by kids.

  • For calorie conscious people, you can go for shallow fried or Air fried cutlets. This cutlet stays good for one day.

Note

  • If you want to make it for parties in advance, you can make the cutlet masala, roll and shape it. Dip in Maida paste and bread crumbs.  Keep it in a covered tray or in a Ziplock bag and place in a refrigerator. Before frying, dip in bread crumbs again and fry it.
  • Adjust the quantity of masala powders as per your taste.


Try this easy, Veg cutlet and enjoy at home.

 Veg cutlet recipe

 

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October 20, 2022

Garlic Ribbon Pakoda | Garlic Ribbon Murukku Recipe

Garlic ribbon pakoda

Every year during Diwali I make Ribbon pakoda / Ola pakoda without fail. Usually I make it adding hing. This year, I made ribbon pakoda adding garlic. It turned out so flavourful and crunchy than my usual ones. So I am planning to try this version every year during Diwali.

Generally Garlic ribbon pakoda is prepared by grinding soaked red chilli and garlic cloves to a paste and added to the rice flour. In this method, garlic pieces and red chilli won’t grind properly. So I followed a different method as suggested by Happy homemaker – Tamil YouTube channel video. Thank you so much Jaya. Your tip worked out so well.

Its so easy to make and stays good for a month if handled properly. Friends, lets see how to make this yummy Garlic ribbon murukku recipe with step by step pictures and a short video.

Link for Shorts video : https://youtube.com/shorts/gIpyFljMqS8?feature=share

Check out my other DIWALI SNACKS RECIPES too.



 Garlic ribbon murukku

Garlic ribbon pakoda / Garlic ribbon murukku recipe


Garlic ribbon pakoda / Garlic ribbon murukku recipe

Garlic ribbon pakoda / Garlic ribbon murukku recipe for Diwali snacks.


 
Cuisine: Indian
Category: Snacks
Serves: 1/2 kg
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Store bought rice flour or Idiyappam flour - 1 cup
  • Besan flour or Roasted gram flour / pottukadalai maavu - 1/2 cup
  • Melted butter - 1 tbsp
  • Sesame seeds - 1 tsp
  • Salt - as needed
  • Red chilli powder - 1 tsp
  • Water - as needed
  • Cooking oil - to deep fry
To grind
  • Garlic cloves - 10
HOW TO MAKE GARLIC RIBBON PAKODA
  1. In a wide bowl,sieve rice flour and besan flour.
  2. Add salt, sesame seeds and Kashmiri chilli powder to it. Mix well.
  3. In a mixie jar, take the garlic cloves and add a handful of rice flour mix to it.
  4. This helps to grind garlic to a powder without any grits. Add the garlic mix to the rice flour mix.
  5. Lastly add melted butter and mix well and spread evenly.
  6. Add water and make a thick dough. Take the ribbon pakoda mould and grease with oil.
  7. Fill the dough. Heat oil and drop a pinch of dough. If it rises to the top immediately, oil temperature is right.
  8. Squeeze the murukku press over the hot oil and deep fry ribbon pakoda in both the sides till bubbles cease. Remove from oil and drain in a tissue paper.
  9. Store in an air tight box once it cools down. Stays good for a month.
METHOD - STEP BY STEP PICTURES
  • In a wide bowl, sieve the rice flour and besan flour. You can use roasted gram dal flour instead of besan flour. Add Kashmiri red chilli powder, salt and sesame seeds to it. Mix well and set aside.

  • In a mixie jar, take the garlic cloves without skin and add a handful of above said mixed rice flour to the garlic cloves. Grind well to a smooth powder. ( Tip : Adding rice flour to the garlic cloves helps in even grinding of garlic pieces without any grits. I got this tip from “Happy homemaker – Tamil YouTube channel video”. Thanks Jaya for this nice tip. 
  • Garlic ribbon pakoda
  • Add this ground garlic powder to the rice flour and mix well. Lastly add the melted butter and spread it well with your hands. Try to hold little quantity of flour after mixing. You should be able to hold the shape but it should crumble when you drop it. This shows fat content is enough for the dough.
  • Garlic ribbon pakoda
  • Take the ribbon pakoda mould along with the murukku press. Grease with oil and fill the dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil temperature is just right.
  • Garlic ribbon pakoda
  • Now lower the flame to medium. Hold the murukku press over the hot oil and squeeze it in a circular manner to make ribbon pakoda. Cook till bubbles cease in one side. Flip over and cook the other side till bubbles cease and turns golden in color.

  • Remove and drain in a tissue paper. Break the ribbon pakoda into pieces and store in an air tight box. It stays good for a month.
  • Garlic ribbon pakoda

    Enjoy !

Note

  • For variations, you can use roasted gram dal instead of besan flour.
  • You can use 2 tbsp of hot oil instead of butter.
  • Deep fry ribbon pakoda till the bubbles and Sshh sound ceases.
  • Store in the box after it comes to room temperature. Do not store when hot because it will sweat and becomes soggy.

Try this easy, yummy Garlic ribbon pakoda and enjoy for this Diwali !

Garlic ribbon pakoda



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January 19, 2022

Nendran Chips Recipe At Home - Kerala Nendran Banana Chips Recipe

Kerala nendran banana chips

Kerala Nendran Banana chips is our family favorite. Usually I buy from Kerala stores nearby my house and give it for Raksha’s school snacks box. This time, I saw some fresh, raw nendran banana in the shop and took few to try this chips at home.

Traditionally, this Nendran chips is fried in coconut oil whereas I used refined oil. As its my first try, I told my MIL to make it for me. I took a short video and uploaded it in my Youtube channel too. Please watch it for your reference.

It stays good for a week if properly fried. Addition of turmeric powder gives a nice color to the chips. So do not skip it. Make sure you toss the chips every now and then for uniform cooking. Also make sure the bubbles stop before you remove from oil. This helps you to make a perfect Nendran banana chips at home. Ok, lets see how to make Kerala special Nendran banana chips at home with step by step pictures. 


 Nendran chips recipe

Nendran chips recipe


Nendran chips recipe

Kerala Nendran chips recipe - How to make Nendran Banana Chips at home


 
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Raw Nendran Banana - 2
  • Turmeric powder - 1/2 tsp
  • Water - 2 tbsp
  • Salt - as needed
  • Cooking oil - to deep fry
HOW TO MAKE NENDRAN CHIPS AT HOME
  1. Wash and peel the raw nendran banana.
  2. Mix turmeric powder and salt in water. Set aside.
  3. Heat oil and slice the banana over the hot oil using a thin slicer.
  4. Cook both the sides till bubble cease. Keep tossing and cook in medium flame.
  5. Lastly sprinkle the turmeric water and mix well to coat all the chips.
  6. Remove when bubbles cease. Drain in a tissue paper and store in a box after it cools down.
  7. Stays good upto one week. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of raw nendran banana. Trim the edges and keep immersed in water till use to prevent discoloration.
  • Nendran banana chips recipe
      Nendran banana chips recipe
    • In a small bowl, mix turmeric powder, salt and water. Set aside. Heat oil to deep fry. Take a slicer.
    • Nendran banana chips recipe
    • Slice the banana over the hot oil in batches. Toss and cook in medium flame. Cook both the sides till bubbles cease.

    • Lastly sprinkle turmeric water and mix well to coat all the chips. Toss till bubbles cease and then remove from oil.
    • Nendran banana chips recipe
    • Drain in a tissue paper and set aside. Kerala nendran banana chips is ready to serve. Store in a box once cools down. Enjoy with sadya or as a evening snack ! Stays good upto a week.


    Note

    • Adjust the quantity of turmeric powder based on the color.
    • After sprinkling the turmeric water, toss well to coat in all the chips.
    • Do not remove before bubbles cease. Chips will become soggy.

    Kerala special Nendran banana chips is ready to enjoy with rice !
    Nendran banana chips recipe

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    December 1, 2021

    Lotus Root Chips | Kamal Kakdi Chips | Lotus stem chips recipe

    Lotus stem chips

    Lotus root chips is a super crispy and healthy snacks for adults and kids. Lotus stem also known as Lotus root is a nutritious vegetable. It is known as Kamal Kakdi / Kamal kakri in Hindi, Thamarai thandu / Thamarai kizhangu in Tamil, Nadru In Kashmiri, Renkon in Japanese, Thamara thant in Malayalam, Tavare dantu in Kannada, Tamara kada in Telugu. It is widely used in Indian and Japanese cuisine. It has a mild sweet and crunchy taste. However eating raw is not advisable as it is grown under the mud.

    When I was pregnant, my doctor advised me to eat thamarai thandu vathal for my lunch as its rich in fiber, good for diabetes, controls stress and regulates blood pressure. It is also rich in Vitamins and minerals. So I used to get the dried lotus stem chips from Salem Home foods shop. My mom fries it along with papad and give me for lunch everyday. I love its taste. I never thought lotus root chips can be made at home with fresh lotus stem. Last week I bought some fresh Lotus stem online from FTH – Vegetable and grocery delivery app.

    I tried this crispy and crunchy lotus stem chips yesterday for our weekend lunch along with vegetable biryani. It came out so well. Making lotus root chips at home is very easy. All you have to do is to wash and peel the skin. Slice thinly and deep fry. To make in Indian style, I added some red chilli powder and chat masala to the deep fried chips. It tastes so good with mild sweet taste ! We all loved it. In fact, this homemade lotus stem chips tastes much better than the ones I had during my pregnancy.

    Friends, if you get fresh lotus stem in your place, do not forget to buy it and try this chips. Everyone will love it instantly. This chips also stays good for a week when stored in an air tight box. Ok, Lets see how to make Indian style lotus stem chips recipe/ Thamarai thandu chips with step by step pictures.

    Lotus root chips

    Lotus stem chips | Lotus root chips - Kamal Kakdi chips


    Lotus stem chips | Lotus root chips - Kamal Kakdi chips

    Lotus stem chips | Lotus root chips - Kurkuri Kamal Kakdi / crunchy chips recipe.


     
    Cuisine: Indian
    Category: Snacks
    Serves: 2 cups
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Lotus stem / Lotus root - 2
    • Cooking oil - to deep fry
    • Red chilli powder - 1 tsp
    • Chat masala - 1/2 tsp
    • Salt - if required.
    • Water - to wash the lotus root
    HOW TO MAKE LOTUS STEM CHIPS RECIPE
    1. Wash and peel the skin of lotus stem. Slice thinly.
    2. Wash again and spread in a cotton cloth. Let it dry.
    3. Heat oil and deep fry in batches. Toss and cook both sides.
    4. Remove when golden in color. Drain in a tissue paper.
    5. Take a bowl. Add the lotus stem chips. Sprinkle chilli powder and chat masala powder, salt if required.
    6. Mix well and serve. Store in a tight box and enjoy up to a week. Stays crispy !
    METHOD - STEP BY STEP PICTURES
    • Wash and peel the skin of lotus stem. Slice thinly.
    • lotus stem chips recipe
    • Wash again and spread the sliced lotus stem in a cotton cloth. Let it dry for 10 minutes.
    • lotus stem chips recipe
    • Heat oil in a kadai to deep fry. Add the sliced lotus stem in batches. Toss and fry both the sides till it turns golden brown in color. Remove in a tissue paper and sprinkle chilli powder, chat masala powder and salt ( if necessary). Mix well and serve with hot coffee or tea ! Store in an air tight box and enjoy upto a week.
      Enjoy !
    • lotus stem chips recipelotus stem chips recipe

    Note

    • You can skip chat masala and use chilli powder alone.
    • You can bake the chips in oven or air fryer instead of frying in oil. Bake at 180c for 10 to 15 minutes till it turns crispy.

      

      Easy, healthy, Lotus stem chips is ready to munch. Enjoy with rice, tea or coffee!
    lotus stem chips recipe

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    October 12, 2021

    Sweet Aval Mixture | Sweet Poha Chivda With Jaggery

    sweet poha chivda

    Every Thursday and Friday, we do Guru pooja and Lakshmi pooja at home in a simple manner. Thinking about what to make as prasadam / neivedyam every week is a big task for me. Even though I know many prasadam recipes like sweet pongal, Kesari, Payasam etc, I always look for simple and healthy naivedyam recipes that can be prepared easily.

    For this year Navarathri, I have come to Salem and spending some good time with my in-laws as we don’t have Golu celebration this year. Still we make some sweets and sundal varieties on all these 9 days and offer God. Today my MIL prepared this easy sweet aval mixture for Thursday guru pooja neivedyam.

    Its a very simple sweet mixture recipe. There is no deep frying and my MIL had used jaggery instead of sugar. So this is a super quick and super healthy recipe you can munch on for your evening snacks. I am sure kids will love it a lot.

    All you need is Poha / Aval, Sesame seeds, Roasted chana dal and jaggery for this recipe. Its so tasty and crunchy to eat. Friends, If you are looking to make some simple sweet mixture along with sundal for this Navratri and Diwali, you must try this recipe. Even bachelors can make this easily. Everyone will love it.

    Ok friends, lets jump on to this easy sweet poha chivda / Aval mixture with jaggery in simple steps.

    sweet aval mixture

    Sweet aval mixture / Sweet Poha chivda


    Sweet aval mixture / Sweet Poha chivda

    Sweet aval mixture / Sweet Poha chivda recipe for Pooja prasad / Neivedyam


     
    Cuisine: Indian
    Category: Sweet
    Serves: 4
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes
     


    INGREDIENTS
    1 cup = 250ml
    • Thick Aval / Poha / Pressed rice - 1/2 cup
    • Black or white sesame seeds - 1 tbsp
    • Roasted chana dal / Gram dal / Pottukadalai - 2 tbsp
    • Grated or powdered jaggery - 1/4 cup ( adjust as per you need)
    • Ghee - 1 tbsp
    • Cardamom - 2 (crushed or powdered)
    HOW TO MAKE SWEET AVAL MIXTURE
    1. Heat a kadai and dry roast the sesame seeds till it splutters.
    2. Collect in a plate. Add a tsp of ghee and roast a fistful of poha till it puffs up and become crispy. Remove in the plate.
    3. Repeat the same procedure for 1/2 cup of poha. Collect in the plate.
    4. Switch off the flame and add in the roasted gram dal. Let it roast in the heat of kadai. Collect in the plate.
    5. Let everything cool down. Lastly add grated jaggery and crushed cardamom.
    6. Mix well and serve immediately for best taste. Store in an air tight box and consume within a day.
    METHOD - STEP BY STEP PICTURES
    • Heat a kadai and dry roast the sesame seeds till it splutters. Remove in a plate.

    • Heat 1 tsp of ghee. Add a fistful of poha / thick aval and roast patiently it turns white and puffs up well. If you try to break it, it will be crunchy. Remove in the sesame seeds plate. 

    • Again add 1 tsp of ghee. Add fistful of poha and roast till crispy and puffy. Remove in the plate. Repeat the procedure until all the poha is roasted.

    • Switch off the flame and add the roasted chana dal. Mix well. Let it roast in the heat of kadai. Remove in the plate.

    • Let everything cool down. Lastly add the crushed cardamom and grated jaggery. Mix well and serve immediately for best taste.

    Note

    • For variations, you can add powdered sugar instead of jaggery.
    • You can also add some ghee roasted cashews.
    • I have not deep fried the poha to make a low calorie version. You can also deep fry in oil and ghee mixture to make it rich.
    • As it is not deep fried, this mixture turns soggy soon. So store it in an air tight box and consume within a day.


    Try this easy sweet aval mixture and enjoy at home.

    Sweet aval mixture

     


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    April 7, 2021

    Street Style Gobi Manchurian Recipe – Dry Gobi Manchurian Street Style

    Street style Gobi Manchurian

    Street style Gobi manchurian recipe was in my try list for long time. In Bangalore, Raja Gobi is getting popular nowadays. Though I haven’t got a chance to taste it, I have seen its making in many Instagram videos. Nearby my house, there is a big market where you can find some carts in road side selling hot and colorful Gobi manchurian in the evening. You can see a crowd of people in the evenings surrounding the cart to enjoy this delicious Gobi manchurian.

    I have always wondered what is the difference between street style Gobi manchurian and the ones served in hotels. Once I had a chance to watch the cart vendor making it. He fried Gobi pieces using a readymade Gobi 65 masala powder adding red food color to give the bright look. Once deep fried, it is removed and kept in a big colander. Whenever people asks for a plate of Gobi manchurian, he makes it hot by sauting onion, capsicum, green chilli, ginger, garlic adding soya sauce, chilli sauce, vinegar, ajino motto ( Chinese salt) and tomato ketchup in a very high flame, add little water to bring the saucy consistency and finally adds the deep fried cauliflower pieces. Tosses it quickly in high flame and transfer to a plate garnishing with spring onion or coriander leaves. He did not add corn flour slurry in the sauce mix. So it looks semi dry.  

    I found the major difference between the restaurant style and street style Gobi manchurian is the texture. Restaurant style gobi manchurian looks saucy and creamy with a wet texture whereas the street style ones look somewhat dry with a coating of shiny sauce mixture.

    Myself and Raksha loves the street style ones more than home style or restaurant style Gobi manchurian. So I tried it recently for Raksha’s birthday. I also referred few YouTube channels for the recipe. It came out so well. We loved it. Friends, do try this street style dry Gobi manchurian at home. You will also love it like us.

    Street style dry gobi manchurian

    Street Style Gobi Manchurian Recipe


    Street Style Gobi Manchurian Recipe

    Street Style Gobi Manchurian Recipe - Yummy starter / snack recipe !


     
    Cuisine: Indian
    Category: Snacks
    Serves: 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    For Cauliflower fry/ Gobi 65
    • Cauliflower - 1 Medium sized / 25 florets
    • Maida / All purpose flour - 3 tbsp
    • Corn flour or rice flour - 6 tbsp
    • Kashmiri Red chilli powder - 1 tsp
    • Pepper powder - 1/4 tsp
    • Red food color – a pinch (optional)
    • Salt - as needed
    • Water – few tbsp
    For Gobi manchurian sauce mixture
    • Cooking oil - 3 tbsp
    • Garlic - 2 tbsp (finely chopped)
    • Ginger - 1 tbsp (finely chopped)
    • Green chilli or green chilli sauce – 1/2 tsp
    • Big onion - 1 (finely chopped)
    • Spring onion - 2 tbsp (-do-)
    • Capsicum – 2 tbsp (-do-)
    • Red chilli sauce - 1 tbsp
    • Tomato ketchup - 2 tbsp
    • Soya sauce - 1/2 tsp
    • Salt - as needed
    • White vinegar - 1 tsp
    • Water - 1/4 cup
    • Coriander leaves - to garnish
    HOW TO MAKE STREET STYLE GOBI MANCHURIAN
    1. Parboil small size cauliflower florets for 5 minutes.
    2. Drain and remove in a plate. Add maida, corn flour, red chilli powder, pepper powder and salt. Mix well.
    3. Sprinkle little water and make a coating. Heat oil and deep fry in batches.
    4. Drain in a tissue paper. Set aside.
    5. Heat oil in a kadai. Saute garlic, ginger, onion, capsicum, onion and green chilli in high flame for a minute.
    6. Add salt, red chilli sauce, tomato ketchup and soya sauce. Mix quickly.
    7. Add little water and bring to boil. Add fried gobi pieces and mix well to coat the sauce.
    8. Serve hot immediately for best taste.
    METHOD - STEP BY STEP PICTURES
    • Parboil small size cauliflower florets in a bowl full of hot water. Drain the water and keep it aside.
    • Street style gobi manchurian
    • Take the parboiled cauliflower in a wide bowl. Add maida, corn flour, red chilli powder, pepper powder and salt. Sprinkle little water to coat the gobi pieces. Alternately you can make in bajji batter consistency by mixing the flour, red chilli powder, pepper powder, salt and then dip the gobi pieces.
    • Street style gobi manchurian
    • Heat oil to deep fry.  Add the cauliflower pieces and deep fry in batches. Fry till bubbles reduce. Remove and drain in a tissue paper.

    • Heat oil in a kadai and when it gets heated, add the finely chopped garlic, ginger, green chilli, onion, capsicum and spring onion. Saute in high flame for few minutes. 
      • Street style gobi manchurian
    • Now add the chilli sauce, tomato ketchup, soya sauce, salt , vinegar along with 1/4 cup of water. Mix well. Let the gravy boil for a minute in low flame.
    • Street style gobi manchurian
    • Lastly add the fried gobi pieces, saute in high flame to coat the sauce. Garnish with coriander leaves. Serve hot and enjoy !
    • Street style gobi manchurian

    Note

    • For street style Gobi manchurian, you don’t need to add corn flour slurry/ paste to get the saucy texture.
    • Adding more sauce and ketchup is the key here.
    • Also while frying Gobi pieces, make sure you fry them in medium flame to get crispness and color. Frying in high flame makes the gobi dark brown in color.


      Try this street style Gobi manchurian at home and enjoy !

    How to make Street style gobi manchurian

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