Onion Pakoda

Who doesn’t like fried items? I know too much oil… fat…. cholesterol etc etc. I think it’s ok to have it once in a while when they are made delicious!! This is one of my dad’s favorite. My Dad always asked me to make onion pakoda for him. He likes to eat with his mixture and puffed rice, which we call it “khara Mandakki”. My dad now says that he misses my onion pakoda and says mom doesn’t do that well.:) Well, I know that’s a lie, as I learnt this to make from my mom.

After coming here, this has become a famous appetizer, which I generally make during our potlucks and most of you have already enjoyed and appreciated it. I am glad that it turns out well every time I make them. I think key ingredient for this is dill and also they way you mix the besan with onions.

Here you go with the recipe…. Perfect for winter!!!!!

Ingredients:

1 big onion cut into slices

6 finely chopped green chilies

1 cup finely chopped cilantro

1 cup finely chopped dill (optional)

1/2 teaspoon cumin seeds (optional)

1/2 teaspoon rice flour

3 to 4 teaspoon besan/gram flour

1/4 teaspoon salt

Water to mix

Oil to deep fry

- In a medium size-mixing bowl, add onions, green chilies, cilantro, dill, and cumin seeds.

- Mix it well with rice flour, now add 1 spoon of besan at a time and start mixing it. Sprinkle little water a little and make sure you don’t add too much water or too much besan. Onions contains water, so after sometime it leaves out water.

- The mixture should be thick and you should see more of onions and battered with besan.

- Add salt and mix it well.

- Heat the oil in a frying pan and start putting the mixture in oil one by one.

- Just drop it in oil and it will get the shape of the onion.

- Fry it until turned golden brown.

- Make sure you take them out on paper towel to take out oil.

Serve it hot with tomato ketchup.

Alu Gobi

Yet another Punjabi dish which is very popular in North India. Alu Gobi can be made in two varieties that is dry or with gravy. I like dry the most. I tried this for the first time in my kitchen after eating it in one of my close Punjabi friend’s house. P cooks awesome Alu Gobi and I tried to follow her recipe.

Once I had been to P’s house and she was about to make Alu gobi. I said wow, I like it! And I helped her cutting gobi and alu. I learnt the whole process of making alu gobi watching her.  Sometimes it’s good to watch someone making the dish rather than trying all by yourself with a recipe from the Internet. The key when you are making alu gobi dry is you got to cook it in low flame and keep stirring it every two minutes.

I love going to her place as I get to eat her tasty alu gobi and play with her lovely kids, whom I basically call my kids!! :)

Ingredients:

1 cup of Gobi cut into chunks

1 cup of Potatoes cut into cubes

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/4 teaspoon red chili powder

1/2 teaspoon mango powder

1 finely chopped tomatoes

1 finely chopped onion

2 teaspoon finely chopped garlic

1 teaspoon grated ginger

2 finely chopped green chilies

5 curry leaves

1/2 teaspoon salt

2 teaspoons of oil

Pinch of asafetida

1 small cup finely chopped cilantro

-       Heat a pan with oil. Add mustard, cumin seeds and once they splutter add curry leaves, green chilies, ginger, garlic and asafetida. Sauté it for 1 minute.

-       Add onions and fry until they are golden brown add turmeric powder and add tomatoes and mix well and close the lid. Let it cook in low flame for 2 minutes.

-       Now in a small bowl with 2 teaspoons of water add coriander, red chili, mango powder and salt. Mix it well and add the mixture of water into the pan. (To avoid the masala getting burnt, I mix it with water)

-       Cook until the oil gets separated.

-       Now add the potatoes and gobi and mix well.

-       Don’t add water, as Alu gobi is tasty if it is dry. Close the lid and cook it in low flame.

-       Keep sautéing every 2 minutes so that it doesn’t get stuck to pan.

-       Once done, garnish with cilantro.

Serve it hot with chapatti

Unlimited thoughts

Vegetable Soup

I have to tell you all that I make this soup very often these days. As it is very easy to make and I never run out of any item required for this soup. I really don’t know how usually the regular vegetable soup is made. But this one is my all time favorite as I learnt it from a dear friend of mine.

One day I was on his doorstep and I could smell nice aroma of the spices, mint, and garlic. I was there just for few minutes to drop off few things and not intended to go into the house.

But the greedy chef in me was dying to know what was cooking in his kitchen ;). Slowly with my nose raised and eyebrows joined I asked him what is that smell? Poor guy thought the smell was bad. I should have asked him nice aroma, what are you cooking? ;) I must say he is such a sweet heart, he said that he was making vegetable and black beans soup with mint leaves from their backyard. He also offered me soup to taste. I was not hesitant and said yeah sure. Yummy!!! it was so good and I asked him how did you make it. He was very happy to share the recipe and I didn’t waste any time to make the soup for the next day dinner. It turned out pretty good. Many thanks to you “SB” :)

Ingredients:

1 cup thinly sliced carrot

1 cup tomato cut into small cubes

1 cup potatoes cut into small cubes

1 cup thinly sliced onions

1 cup mushrooms cut into chunks

1 cup broccoli cut into chunks

1 thinly sliced onion

1 cup black beans

2 teaspoons garlic

1 teaspoon lemon juice

3 mint leaves

5 curry leaves

2 green chilies

1 small cup finely chopped cilantro

4 cups of water

2 teaspoons of olive oil

1/4 teaspoon mustard seeds

1 teaspoon pepper powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/4 teaspoon red chili powder (optional)

2 teaspoons of salt

1/4 teaspoon sugar

Pinch of asafetida

        

- Soak black beans overnight and cook it with pinch of salt. Keep it aside. OR canned black beans also can be used.

- Heat a deep pan with oil, add mustard, curry leaves, garlic, asafetida and green chilies. Sauté for a minute.

- Add onions and fry until they are cooked.

- Add all the veggies and mix well. Close the lid and cook for 5 minutes.

- Now add the cooked black beans along with the stock or canned black beans after washing it thoroughly.

- Add salt, pepper, cumin, turmeric, coriander powder and water. Mix well and bring it to boil.

- Add sugar, lemon juice and mint leaves and keep stirring.

- Add cilantro at the end.

Serve it hot…. ummmm yummy!!!

Crazy time in the lake