KURKURIT KANDA BHAJI/ ONION PAKODA/ KHEKDA BHAJI

Hot and fresh, crunchy and crispy kanda bhaji is an ideal snack to serve with tea a popular street food snack from Maharashtra, especially on a rainy day . If you want to know the meaning of super-crisp, try these yummy Kanda Bhaji, which are both flavourful and crunchy. Onion/ Kanda Bhaji makes me nostalgic. It reminds me the lazy monsoon days of my childhood. In the evening when it was raining outside, we kids demand for this simple and easy kanda bhaji. My mom was also happy as there is not much preparation required for this bhaji recipe. Even my elder daughter and hubby love them a lot and demand on any day. Onions are available in your kitchen pantry any time. Just slice them finely and add some besan flour and some basic Indian spices and bhaji's are easily made at snacks time with a hot cup of tea. I have added little rice flour which helps to make them more crispy. Addition of ajwain helps to digest the pakodas/ bhaji's easily as pakodas are deep fried and sometimes besan can become heavy on stomach. Usually,  Kanda Bhaji has a more crisp texture as compared to other varieties of onion pakoda/ bhaji, as the ratio of besan flour to onions is less. Kanda Bhaji is also known as Khekda Bhaji, due to its resemblance to crabs. Lets learn how to make crispy, crunchy and easy kanda bhaji.

INGREDIENTS:

3-4 big Onions, sliced very thinly

½ teaspoon +more Salt

¼ Cup chopped Coriander

2-3 chopped Green Chillies

1 Cup Brsan/ Gram/ Chickpea Flour

¼ Cup Rice Flour [see notes]

1 teaspoon Red Chilli Powder

½ teaspoon Turmeric Powder

½ teaspoon Ajwain/ Carom Seeds

Pinch of Baking Soda [optional]

Oil for frying

METHOD:

STEP 1 – Remove the outer cover and cut the onions into halves.

STEP 2 – Remove the stem part. Slice onion very fine.

STEP 3 – Separate the slices and petals.

STEP 4 – Now add it to a mixing bowl and add ½ teaspoon of salt, chopped coriander, chopped green chillies and mix well.

Adding salt helps the onions to release the moisture. Rest the onions for 10 minutes.

STEP 5 – Now in another bowl, add besan flour, rice flour, red chilli powder, turmeric powder, salt and mix well. Add salt carefully as we have rubbed salt to onion too.

STEP 6 – After 10 minutes, add carom seeds, sprinkle the dry flour mixture over onions and mix well.

STEP 7 – The mixture should be sticky. Add that much flour which is absorbed by the moisture released by the onions.

STEP 8 – After coating onions well with dry flour mixture, sprinkle 1 tablespoon water and mix.

STEP 9 – Add enough water [2-3 tablespoon] just to get little binding to it. It should not be sticky.

STEP 10 – Heat oil in a pan on high. When oil is hot enough, make the flame low-medium. Drop a little batter in oil to check whether it is hot enough or not.

STEP 11 – Separate the bhaji mixture and drop it in the hot oil. Do not make bhaji as we make them reguraly.

STEP 12 – Fry them on medium flame until these get nice golden colour [approx. 4-5 minutes] from one side and flip bhaji over and fry from the other side as well.

STEP 13 – When the bhaji are fried well from both sides take them out with a slotted spoon on to a kitchen towel/ tissue paper to drain excess oil from it.

STEP 14 – Bhaji are ready to serve.

 Serve them hot with a cup of adrak wali chai on a rainy day and enjoy as an evening snack.

  NOTES: *Rice flour helps to make the bhajiya crispy and also retaining the crisp for longer time.

SHAHI EGG CURRY

Shahi Anda Curry Recipe- Shahi means 'Royal'. So basically, it is a "royal egg curry ". This curry is made with simple ingredients that are easily available at home with the addition of ghee, fresh cream in the gravy to give it a royal touch. This shahi egg curry is rich, thick , creamy, spicy and full of flavours. Indian cuisine is diverse and egg curry is made in numerous ways in each region. In this recipe post I share with you the most basics of making a good delicious Indian Egg Curry. So let start making Shahi Egg Curry with step-by-step pictures.

INGREDIENTS:

4 Eggs, boiled

For Green Paste:

2 Green Chillies

1 “Ginger Piece

For Shahi Masala:

3 Bay leaves

3 Green Cardamoms

4-5 Cloves

1 Star Anise

1” Cinnamon

5-6 Black Peppercorns

1 tablespoon Dry Coriander Seeds

1 teaspoon Cumin Seeds

For Curry:

2-3 Onion, chopped finely

3 Tomatoes, pureed

1 teaspoon Cumin Seeds

2 teaspoon Fennel Seeds Powder

½ teaspoon Turmeric Powder

2 teaspoon Kashmiri Red Chilli Powder

2 teaspoon Cumin-Corinader Powder

1 teaspoon Red Chilli Powder

1 teaspoon Garlic Powder [in don’t have use paste]

1 tablespoon Mutton Masala Powder

Salt as per Taste

2 tablespoon Oil

1 tablespoon Ghee

1 teaspoon Kasoori Methi

2-3 tablespoon fresh Cream

1/3 glass Water

Chopped Coriander for Garnishing

METHOD:

STEP 1 – First boil water in a vessel, add eggs and boil them for 10 minutes. Remove after cooling, remove the shell and vertical cuts on them.

STEP 2 – Sprinkle some red chilli powder and turmeric powder, coat it and keep aside.

STEP 3 – Heat 2 teaspoon oil in a pan, add eggs and saute and cook for 3-4 minutes until golden spots appear on it. Remove and keep aside.

STEP 4 – Now in a pan, dry roast all ingredients for ‘shahi masala’ until aromatic. Remove and cool them. Make a fine powder and keep aside.

STEP 5 – In a mixer pot add, green chillies and ginger and blend to make a fine paste. Keep this paste aside. [I have ready green paste, so used that one]

STEP 6 - Heat a wide pan with oil, add ghee in it.

STEP 7 – Add chopped onion and saute well until raw smell disappears. [approx. 4-5 minutes]

STEP 8 – Add green paste and cook for 1-2 minutes.

STEP 9 – Add freshly ground masala powder, mix it well and cover it with lid and cook for 2 minutes.

STEP 10 – Add tomato puree, salt, fennel seeds powder, turmeric powder, kashmiri red chilli powder, coriander-cumin powder, regular red chilli powder and mix well.

STEP 11 – Cover it again and cook for 2 minute. While cooking stir it in between.

STEP 12 – Then add garlic paste/ powder and 1/3 cup water. Mix it well and cover it and cook for 4-5 minutes. Adjust water and salt, if needed add some more.

STEP 13 – Add fresh cream, crushed kasoori methi chopped coriander and give a gentle stir. Cook for 1 minute and switch off the heat and ready to serve.

STEP 14 – Add boiled and fried eggs, mix well. Cover it cook for 3-4 minutes.  

Serve it with chapati, bhakri or steamed rice.

NOTES: *I missed some pictures for last 2-3 recipes, so please consider.

METHI / FENUGREEK SPROUTS USAL

Sprouted Methi / Fenugreek Seeds Usal / Ankurit Methichi Usal… A very yummy and tasty dish that goes very well with chapatti/ paratha or dal-chawal. Though it is bitter in taste, when the seeds are sprouted they are not that bitter in taste. It is healthy and delicious side dish from Maharashtra Cuisine.  Methichi Usal is flavorful  as it is mildly spicy, sweet and bitter, all in one go. It should be included in your diet as they not only high in nutritional value but are loaded with antioxidants as well as considered good for digestion. Methi seeds are storehouse of nutrients that are said to promote good health. Methi seeds are used as a spice in Indian kitchens since ages. They are a bitter truth of life that all things bitter are not bad rather when it comes to food, be it Bitter Gourd/ Methi they are good not only on general basis but are said to have medicinal properties that are beneficial for diabeties. Both seeds and leaves are relished in India by adding them to several dishes.  One should include these in their diet and enjoy health benefits. My daughters love to eat sprouted methi usal from their childhood and now they are habitual with them. In early age I cheat and serve this as a matkichi usal and they just love it. It is simple stir-fry dish and pairs well with chapatti and some salad. Methi seeds are hot in nature, hence it is customary in many Indian families to consume methi ladoo during winters. This is one of best ways to include the super-food, methi seeds in our regular diet with all its health benefits without compromising on the taste. So go ahead and enjoy making this simple usal recipe that is not at all bitter in taste.

INGREDIENTS:

 1 Cup Fenugreek/ Methi Sprouts

1 chopped Onion

1 Tomato, finely chopped

1 tablespoon Lemon Juice

3-4 Garlic Cloves

Sprig Curry Leaves

½ teaspoon Cumin Seeds

½ teaspoon Mustard Seeds

½ teaspoon Turmeric Powder

1-2 teaspoon Red Chilli Powder

½ teaspoon Goda Masala

Salt as per taste

Pinch of Asafoetida

1-1½ tablespoon Oil

2 tablespoon fresh Coriander, chopped finely

1 tablespoon Jaggery [optional]   

METHOD:

STEP 1 – Wash methi seeds, drain and soak overnight. The next day, drain off soak water, rinse and drain again thoroughly and keep them at a warm place covered with a damp cloth or you can sprout them in a sprouter. I kept it for 2 days but you can keep for 4-5 days for nice long sprouts.

STEP 2 – Keep all the things ready. Heat oil in a pan, add mustard and cumin seeds and let them splutter. Add asafoetida.

STEP 3 – Now add curry leaves and finely chopped garlic, onion and sauté for 2 minute.

STEP 4 – Add chopped tomato and stir fry for further 1 minute.

STEP 5 – Add turmeric powder, red chilli powder, goda masala and salt and mix well. Stir fry it for 1 minute.

STEP 6 – Now add washed and drained methi sprouts and mix well.

STEP 7 – Cover and cook it for 3-4 minutes on a very low flame as we don’t want the sprouts too mushy. 

The sprouts should remain their crunch. Ajust salt if needed.

STEP 8 – Put off the flame, add chopped coriander and squeeze lemon juice and give a nice stir.

Serve the delicious usal with garma garam chapatti.

NOTES:  *1 tablespoon Tamarind pulp can be added in the above recipe instead of lemon juice.

                      *Do not over cook the sprouts as they may loose the nutrition and taste.   

HEALTHY GRILLED VEG SEEKH KEBAB

An Indian party’s snack platter is incomplete without this delicious appetizer dish of seekh kabab. Succulant kebabs are always made with minced meat, marinated in variety of spices and grilled on a tandoor/ oven and served with green chutney. But here I am sharing a vegetarian recipe of seekh kebab which is not only a healthy version but easy and quick recipe. You can use any other dal like chana or moong dal for making these kebabs. I have already shared one seekh kebeb recipe with chicken on my blog and so thought of sharing a veg alternative recipe of the same. Full of flavour, these kebab recipe is perfect option as a starter for any dinner party. Served with green spicy chutney, few onion rings and a lemon wedge, you won’t need anything else to kick start the party. 

INGREDIENTD:

½ Cup Akkha Masoor

1 medium Onion, finely chopped

4-5 Garlic Cloves

1” Ginger piece

½ Capsicum, chopped very fine

1-2 Green Chillies

2-3 tablespoon Bread Crumbs [as required]

½ teaspoon Amchur Powder

½ teaspoon Red Chilli Powder [adjust according to your taste]

½ teaspoon Garam Masala Powder

1 teaspoon Cumin Seeds

¼ teaspoon Cardamom Powder

Salt as required

2-3 tablespoon Oil

½ Cup grated Paneer

2 tablespoon Cornflour [see notes]

½ tablespoon Lemon Juice

METHOD:

STEP 1 – Wash masoor dal with tap water. Soak for about 4-5 hours.

STEP 2 – Drain water completely by putting dal on a colander.

STEP 3 – Now add soaked masoor dal, cumin seeds, ginger, garlic with 2-3 tablespoon water in a mixer jar. Blend it to fine paste.

STEP 4 – Heat a pan with 1 tablespoon oil. Transfer the masoor mixture in it and cook it by stirring continuously.

STEP 5 – Roast it for about 4-5 minutes until it get thickened and form a dough like consistency.

STEP 6 – Switch off the heat and transfer the masoor mixture in a plate/ bowl and let it cool to room temperature.

STEP 7 – Now add very finely chopped onion, capsicum, green chillies and all spice powders in masoor mixture and give a nice mix. For binding add bread crumbs and mix very well.

STEP 8 – Soak your wooden skewers in water for half an hour. If using metal ones then no need to soak them in water.

STEP 9 - Grease your hands with oil[see notes],

take a little ball of masoor mixture dough and roll into cylinders about 6 inch long and ¾ inch wide and tread onto a skewers stick. Press it lightly, so it is smooth and evenly spread on the skewers. Keep it aside.

STEP 10 – Repeat the same procedure and make all the skewers ready.

STEP 11 – Heat a pan/ grill pan with little oil/ ghee.

STEP 12 - Place the kebab over it and cook till golden on all sides on medium high heat, keep rotating them after every 4-5 minutes and brushing with oil all over it.

STEP 13 - Do not flip them until they are cooked, else it will stick to the pan. Grill until done or for about 15-20 minutes.

STEP 14 – When kebabs are golden, increase the flame to maximum and grill for few minutes on high. Remove from heat and serve hot.

Serve hot veg kebab with lemon slices and onion rings.   

NOTES: *Here I used arrowroot powder instead of cornflour. You can also use roasted besan flour.

                    *You can grease your hands with oil or wet your hands in water.