LASOON SEV

Diwali is incomplete without sev in my parents’ home, my mom always use to prepare sev with lots of variation as my father is a diehard fan of sev.  Lasooni Sev is an easy and delicious snack recipe for Diwali or works great as tea time snack to normal sev but here we add fresh garlic to add wonderful garlic flavour to crunchy sev. These should be fried on medium heat and chilli powder can be added according to taste and spice level. These sev are very easy and quick to make and also stay good for long time. Crispy sev not only make good snack by itself but also used in most of the chaat items. These crunchy sev has a delectable garlic flavour and is best enjoyed as snack with chopped onion, tomatoes and chillies tossed over the garlic / lasooni sev. The only issue with these yummy sev is once you start munching it’s difficult to stop but then don’t eat too much at one go as these are made from chickpeas flour and eating too much may cause stomach upset, so be mindful. 

INGREDIENTS:

2 Cups Besan/ Gram Flour

10-15 Garlic cloves

1- ½ tablespoon Oil

½ teaspoon Cumin Seeds

¼ teaspoon Asafoetida

¼ teaspoon Turmeric Powder

1- ½ tablespoon Red Chilli Powder

1 tablespoon Kashmiri Red Chilli Powder [optional]

Salt as needed

Enough oil for deep frying

METHOD:

STEP 1 – Add cumin seeds, carom seeds and garlic in a mixer pot or mortar-pestle and blend to make a coarse paste.

STEP 2 – Heat oil in a small tempering pan.

STEP 3 – In mixing bowl, add gram flour and add all ingredients in it and mix it well.

STEP 4 – Then pour the hot oil in it and mix it properly.

STEP 5 – Now add warm water slowly in small batches and make semi-sift dough.

STEP 6 – While kneading, the dough will stick to your hands, so use few drops of oil while binding.

STEP 7 – Grease sev making machine/ mould with some oil.

STEP 8 – Heat enough oil in a wide pan/ kadai on high heat. When the oil is hot slow down the flame to low.

STEP 9 – Fill the mould with some dough, place small pieces of butter paper on individual plates.  

STEP 10 – Start making sev.

STEP 11 – Drop sev in hot oil and make the flame high.

• STEP 12 – Fry sev till golden colour and crispy from one side. Then flip gently with slotted spoon and fry from the other side.
• STEP 13 – When done, remove sev with slotted spoon and drain excess oil on tissue paper.

STEP 14 – Fry remaining sev like this.

STEP 15 – Cool them completely and then store them in air tight container.

VEG SCHEZWAN FRANKIE

 This veg frankie recipe is one of the most loved Indian street food! Whole wheat /Maida roti or chapati is layered with spiced mashed potato rolls, green chutney,  chopped onions, pickled green chilies, and frankie masala. This easy Indian frankie roll is one of the TASTIEST ways to enjoy Bombay (Mumbai) street food. Overall a simple yet delicious frankie recipe which everyone will like.

INGREDIENTS :

For Frankie Roti-

1 Cup Maida/Whole Wheat Flour

Salt as per taste

2 tablespoon Oil

Water for making dough

For Potato-Corn Filling- 

1 tablespoon Oil

4-5 boiled, peeled and mashed potatoes

1/2 Cup boiled sweetcorn

1 Onion, chopped finely

1 tablespoon Ginger Garlic Paste

2 Green Chillies, chopped finely

2 tablespoon Tomato Ketchup

1 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

1 teaspoon Garam Masala Powder

1/4 teaspoon Turmeric Powder

Salt as per taste

3-4 tablespoon Water

1 teaspoon Lemon Juice

1 tablespoon Coriander, chopped finely

Homemade Frankie Masala-

1 tablespoon Red Chilli Powder

1 tablespoon Coriander Powder

1/4 teaspoon Turmeric Powder

1 tablespoon Black Salt

1 tablespoon Cumin Powder

2 tablespoon Amchur Powder

1 tablespoon Garam Masala Powder

For Chilli Vinegar :

1/2 Cup White Vinegar

2 Green Chillies, chopped finely

Other INGREDIENTS:

2 tablespoons Schezwan Chutney

2-3 tablespoon Chilli Vinegar

Onion Slices 

Peri Peri Sauce/ Sweet Chilli Sauce (optional)

1 tablespoon Butter

METHOD-

For Making Frankie Masala -

STEP 1 - Mix all the dry spice powders in a bowl.

STEP 2 - Store in an air tight container in refrigerator.

For Making Chilli Vinegar -

STEP 1 - In a small bowl take 2 green chillies chopped finely.

STEP 2 - Add vinegar and mix well and rest the chilli vinegarfor 8-10 minutes. 

STEP 3 - Your chilli vinegar is ready.

For Making Half Cooked Frankie Roti -

STEP 1 -  In a mixing bowl ,add maida ,salt and mix well.

STEP 2 - Start adding water in small batch and

 make a smooth dough.

STEP 3 - Now add oil in it and again knead it for 1 minute.

STEP 4 - Cover it and keep it aside for 1/2 an hour.

STEP 5 - After 1/2 an hour, knead the dough again for 1 minute and divide into equal small lemon size balls.

STEP 6 - Dust your rolling board with some dry flour. 

STEP 7 - Take one dough ball ,make it flat and start rolling with rolling pin.

Roll it in a disc of 5-6".

STEP 8 - Heat a tawa on low flame.

STEP 9 - Transfer the rolled disc /roti on it and cook it till half done.

STEP 10 - Apply 2-3 drops of oil while cooking them.

STEP 11 - Likewise, make all the rotis and stack them .

STEP 12 - Cover it with a cloth to keep them soft. You can keep half cooked frankie roti and use according to your consumption.

How to make the Filling-

STEP 1 - Heat a pan with oil. Add chopped onion, green chillies, ginger garlic paste and roast well for 1-2 minute.

STEP 2 - Mix it well and cook for 1 minute or until raw smell vanishes.

STEP 3 - Add tomato ketchup, mix it and then add spice powders. Give a nice mix and then add water. Cook the masala for some time.

STEP 4 - Then add mashed potatoes, some chopped coriander and give it a nice mix. Then add boiled sweetcorn and mix it well.

STEP 5 - Add salt according to your taste and mix well.

Also add some boiledsweetcorn andgiveit a very nice mix.

STEP 6 - Switch off the flame and transfer it to a bowl. 

Add some more coriander and lemon juice and mix well.

How To Assemble Frankie-

STEP 1 - Heat a pan with 1 teaspoon butter and cook the half cooked frankie roti from both sides.

STEP 2 - Apply schezwan chutney on it.

STEP 3 - Put some potato mixture on one side of the roti. Sprinkle some frankie masala all over the chapati.

STEP 4 - Drizzle some chilli vinegar, put some onion slices and coriander sprigs.

STEP 5 - Now add some peri peri sauce.

STEP 6 - Start rolling it tightly till the other end and wrap it with butter paper/aluminium foil from the bottom and ready to go.....!!!!

Serve it hot with your favourite chutney/ dip or you can enjoy it with any dip😋😋

PANEER BABYCORN MASALA

The vegetables are sautéed with green chillies and few other spices. Tomatoes are also one of the ingredients in this spicy and tangy thick masala. Baby corn and paneer makes a perfect combination served asa side side dish with rice-dal or with veg pulao. I was sure this would be sure shot hit at home as both paneer and baby corn are our favourites so thought to try it right away after seeing it in a restaurant. A colourful assortment of vegetables tossed lightly with cottage cheese and onion seeds. This recipe is a delicious source of fibre, iron, vitamin A, Vitamin C and calcium. Baby corn is a crunchy and versatile vegetable that gets easily blended with any masala/ gravy. My husband loves baby corn and so I wanted to try baby corn gravy for him so I made a creamy version adapted from mutter paneer recipe. I added paneer here to my recipe because my daughter loves paneer. My family loved the gravy, my daughter was licking the plate and now I have started making it often.  

INGREDIENTS:
200gms Paneer cubes

6-8 Baby corns

1 Onion, finely chopped

2 Tomatoes, finely chopped

1 teaspoon Chilli powder

1 teaspoon Coriander powder

¼ teaspoon Turmeric powder

Salt to taste

2 teaspoon Cashew-nuts

1 teaspoon Kasuri methi

2 teaspoon Garam Masala powder

¼ teaspoon Cardamom powder

¼ cup Cream

1 teaspoon Coriander leaves

2 teaspoon Butter

2 teaspoon Oil

METHOD:

STEP 1 – Blanche baby corn in a vessel for 5 minutes, cut into slices and keep aside.

STEP 2 – Heat oil in a kadhai. Add onions, cashew nuts, and tomatoes and cook until the tomatoes are pulpy.

STEP 3 – Now add the chilli powder, coriander powder, turmeric powder and salt and cook until the masala leaves the oil. Add blanched baby corns here at this stage.

STEP 4 – Cool and grind it into a smooth paste adding water.

STEP 5 – Heat butter and add kasuri methi, above grinded masala, garam masala powder, cardamom powder, and cream. Sauté it for 2 minutes.

STEP 6 – Finally add the paneer cubes and baby corn slices. Cook it covered for 5-10 minutes. Add water if required.

STEP 7 – Garnish with baby corn and corianders leaves and serve hot with parathas.