Wednesday, June 29, 2016

Spinach Pakoras| Palak Pakoras| Spinach Fritters are my favourite. In my family everyone loves pakoras as I make onion pakoras quite often at home. Almost same taste with the addition of spinach makes these yummy pakoras nutritious as well. The summer heat has gradually subsided and the weather is slightly turning pleasant and in the evenings I usually crave for some nice crunchy snacks to have it with my tea. Here we get nice snacks for cheaper prices at the time of Iftar to break the fast. My  hubby once bought some potato pakoras and some Jalebis from his office Iftar give away pack, and that made me to crave for more pakoras one evening and instantly made these yummy pakoras to fulfill my craving.
These fritters are quick and simple to make snacks with in minutes. You could even store them for a day if you deep fry them well. Do try this recipe which is apt for this season!! Refer Onion Thool Pakora recipe here.

spinach pakora recipe

Spinach Pakoras

spinach fritters recipe

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Serves :2-3 
Ingredients
Gram flour- 1 and 1/2 cups
Rice Flour- 2 tablespoons
Corn flour- 1 tablespoon
Spinach| Palak, chopped- 1 cup
Onion-1 small sized
Green chilli, chopped-1
Ginger- 1 inch
Turmeric -1/4 teaspoon
Red chilli powder- 1/2 teaspoon
Fennel seeds- 1/4 teaspoon
Ajwain|Omam- 1/2 teaspoon
Salt- to taste
Oil- for frying+ 2 teaspoons
Instructions
  • In a pan heat the oil; meanwhile start to prepare the mix for pakoras.
  • Wash and remove the thick stem from spinach and chop them into medium sized pieces.
  • Chop the onion lengthwise and then chop the green chillies and finely chop the ginger.
  • In a deep bowl add the chopped spinach and onion and then add the gram flour, rice flour, corn flour, green chillies, ginger, turmeric powder, red chilli powder, fennel seeds, ajwain, salt and 2 teaspoons of oil and knead well by squeezing with hand.
  • Knead well till the moisture from the spinach and onion coats the flour.
  • Now drizzle water a tablespoon at a time and again knead to make moist lumps. Do not make watery batter like bajji. It should be slightly thick but it should not be floury.
  • You could make them into small sized ball and fry them.
  • I like to make uneven sized bite size pieces.
  • Once the oil is smoking hot reduce the flame and fry them on low flame till golden and crunchy.
  • Remove the fritters from oil using a slotted spoon and drain the excess oil by using kitchen towel.
  • Refer Onion thool Pakora recipe here.
Notes
  • Adding corn flour in this recipe is optional but it keeps your pakoras crunchy for long time.
  • You could replace corn flour with a pinch of baking soda or half a teaspoon of baking powder too.
crispy spinach pakoras

palak pakora recipe

I wanted to try the Baked Avocado Fries(guilt free) | Healthy Avocado Wedges, for long time. I was looking for Panko bread crumbs and it was out of stock in store for almost a month. Every week I used to buy avocado to try this recipe and finally ended up adding the avocado into the salad and finishing it off. Finally I decided to try with normal bread crumbs which I normally have at home. Yes the fries were crisp and tasty but it was not much appealing like the one prepared with panko bread crumbs. I liked the fries they were crunchy creamy and firm after baking as i used the firm fleshed one. You could make it vegan by using corn flour slurry to dip it before coating with breadcrumbs.

Crispy baked avocado fries recipe

Crispy Avocado Fries


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Yields: 10 fried from one avocado
Ingredients
  • Avocado, firm flesh- 2 nos
    Bread crumbs- 1/2 cup
    Chilli powder- 1/2 teaspoon
    Salt- to taste
    All purpose flour- 1/4cup
    Egg-1 (or) corn flour- 2 tablespoon

    Dipping sauce:
    Mayonnaise, low fat- 2 tablespoons
    yogurt- 2 tablespoons
    Lemon juice- a squeeze
    Coriander leaves- 2 tablespoons

Instructions
  • Preheat the oven to 180 degrees mean while prepping the avocados
  • Peel and remove the seed, chop the avocados lengthwise into long slices.
  • In a plastic bag add the flour and avocado slices; shake to coat well.
  • Remove the avocados from bag and discard the excess flour.
  • In a bowl beat the egg and add a teaspoon of water or milk with a pinch of salt; whisk well.(or) if you use corn flour, add water and dissolve the cornflour to make a slurry.
  • In a flat plate spread the breadcrumbs and add the chilli powder, salt. mix well.
  • Take the flour coated avocado slices and dip it in egg wash to coat with bread crumbs.
  • Line the baking tray with a baking paper and keep the avocado slices; bake them for about 10-15 minutes till golden crisp.
  • Make the dipping sauce by combining the ingredients to mix well and serve.
Notes
  • You could add some grated cheese, garlic powder or minced garlic, Mexican herbs any of these as per your liking.
  • You could bake or deep fry or air fry these fries.
  • You could make more crusty fries with the oats coating or corn flake crust. Refer the hyperlink for the recipe.

Baked avocado fries recipe

how to make avocado fries at home

avocado fries



Thursday, June 23, 2016

Rose Falooda is a tasty quick to make filling summer drink especially for the summer. Perfect for any occasions like parties or gatherings quick to make and a delightful drink. Last week I had prepared and shared Mango Falooda recipe with you. Last year when it was the strawberry season we had the strawberry falooda. Here comes the Rose falooda nowadays rose syrup is available in every mall and supermarket so you could buy and prepare this yummy drink. Or make the rose sugar syrup by adding the rose essence or rose water and red food colour.



Rose Falooda


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Yields: 1 tall glass
Ingredients
  • Rose syrup- 2 tablespoons
    Milk, boiled and chilled- 1 cup
    Vermicelli- 1/4 pack from 400 gm pack
    Sabja| basil seeds- 1-2 teaspoon
    Ice cream- vanilla flavour
Instructions
  • Boil the milk; once it starts to boil reduce the flame and allow to simmer for 10 minutes. Then switch off and allow to cool; once it reaches the room temperature transfer on to a jug and allow to cool.
  • Take 3 cups of water and boil inside a deep pan. Once it starts to boil add the vermicelli and allow to cook till soft.
  • Now drain the excess water and allow to cool.
  • Soak the sabja seeds in half a cup of water for 10 minutes and drain the excess water.
  • To assemble in a glass add the rose syrup in a tall glass and then add the cooked vermicelli and pour the milk over it. Mix it with spoon if you like at this stage.
  • Add the soaked sabja seeds on top of falooda and top it with a scoop of vanilla icecream.
Notes

  • You could prepare this drink another way by adding sugar and red food colour while boiling the milk and then adding the rose water or essence once the milk cools down and then follow the above steps.
  • You could boil some water and add some gelatine and rose syrup and set set it inside the freezer for some time and cut the jelly and add with this yummy falooda.




Monday, June 20, 2016

Bhel Puri| Churumuri | Churmuri| Jhal muri is a Popular Savoury Mumbai Street food. This bhel is prepared in two ways one is dry one with out chutneys and less veggies and with more of fried dals or fried snack as a base with puffed rice just drizzled with lemon juice which is called 'Sukha Bhel'. The other one is wet one with chutneys and with veggies the one i have explained here. I have tasted bhel puri first time when i was in Bangalore, one of my North Indian friend took me to the chat shop and i tasted my first chat dish over there. That time i have not liked much but after marriage i happen to taste the chat items quite often and over period of time i started liking almost all the chat items.

Bhel puri is a balance of sweet, salty, tart and spicy flavors with different texture combinations including crispy and crunchy from the puffed rice and fried sev. It is a filling snack item if you avoid fried items in this snack you could make it very healthy. But the crunch of the dish is the main highlight. So i used to add peanuts and sev for this recipe. Quite simple and refreshing snack for all age group.


Bhel Puri


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Yields: 1-2 person
Ingredients
  • Puffed Rice| Pori| Murmura-  1 cup
    Roasted Chana dal- 1 tablespoon
    Raw| Roasted Peanuts- 1 tablespoon
    Raw Onion- 2 tablespoons
    Tomato- 1 tablespoon
    Raw Mango- 1 tablespoon
    Boiled potato, cubed- 2 tablespoons
    Boiled Chana- 2 tablespoons
    Coriander leaves- 1 tablespoon
    Plain Sev| Oma podi| Barik Sev- 1 tablespoon
    Chilli powder- pinch
    Roasted jeera powder- 1/4 teaspoon
    Chat masala- 1/4 teaspoon
    Salt- to taste
    Lemon- 1/2
    Sweet Tamarind Chutney- 2 teaspoons (Recipe- notes section)
    Spicy Green Chutney- 2 teaspoons
Instructions
  • Pressure cook small sized potato with the presoaked chana together in a pressure cooker for 3 whistles with little salt.
  • Drain the water and allow to cool; peel and cube the potatoes.
  • Cut the tomato into two and using the index finger scoop out the watery pulp and chop them into small cubes.
  • Chop the onion, green mango and coriander leaves; set aside.
  • In a pan add the raw peanuts and drizzle half a teaspoon of oil with a pinch of salt; roast till crisp and golden.
  • In a deep bowl add the chopped onion, tomato, raw mango, boiled potato cubes, boiled chana, roasted chana dal, roasted peanuts with a pinch of salt to taste.
  • Now add the puffed rice and then add the sweet and spicy green chutney and lemon juice.
  • Finally sprinkle the masala powders chilli powder, roasted jeera powder and chaat masala.
  • Mix well with a spoon or ladle thoroughly.
  • Plate the bhel puri and add the barik sev on top and with extra onion or coriander leaves.
Notes
  • Sweet chutney: Jaggery- 1/2 cup,Tamarid, soaked- 2 tablespoon, Red chilli powder- 1/2 teaspoon, Jeera powder- 1/2 teaspoon, Salt - taste
  • In a pan add the powdered jaggery, tamarind juice, chilli powder, jeera powder, salt and little water. Mix well and cook till raw taste leaves. I usually add one or two teaspoon of cornflour in water and dissolve and pour at the final stage to thicken the chutney.
  • Green Chutney: Coriander leaves- 1/4 cup, Mint leaves- 1/4 cup, Green chilli-1, Garam masala powder or char masala- 1/2 teaspoon
  • You could use any veggies like grated carrots, cucumber, cooked peas..etc
  • You could use roasted dals or roasted peanuts , papdi too for this recipe.





Thursday, June 16, 2016

Mango Falooda is a tasty summer beverage prepared with mango puree, milk and with some vermicelli topped with ice cream. Perfectly suits this mango season and also for the hot summer. Quick to prepare rich mango drink in a jiffy!It acts as a thirst quencher as well as fills the stomach. Once you prepare the ingredients in huge quantity you can prepare the Falooda drink in various flavours like Strawberry, Rose, Pistachio..etc or flavour or fruit of your choice.
Check my other easy to prepare Summer Cool Drink Recipes too.



Mango Falooda



Prep time
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Author: 

Yields: 1 tall glass
Ingredients
Mango - 1 cup+ 1/2 cup, chopped
Sugar- 1+1 tablespoon
Milk, boiled and chilled- 1 cup
Vermicelli- 1/4 pack from 400gm pack
Sabja seeds- 1 teaspoon
Ice cream- Vanilla | Mango flavour
Instructions
  • Boil the milk with sugar and reduce the flame and allow to reduce for 10 minutes once it boils.Transfer the milk into a glass and allow to chill.
  • Take three cups of water and boil inside a pan. Once it reaches rolling hot add the vermicelli and allow to cook till soft.
  • Drain the water and rinse it water and set aside in a bowl.
  • Soak a teaspoon of sabja seeds in half a cup of water for 10 minutes. Drain the water and set aside.
  • Take a cup of mango and add a tablespoon of sugar and puree it in a blender.
  • To assemble in a tall glass, add a layer of mango puree and then with cooked vermicelli then pour the chilled milk over it till it submerge.
  • Then top it with soaked sabja seeds and chopped mango pieces.
  • If it is a medium sized glass top it with ice cream and finish the layer.
  • Or else repeat the layering once more. I have done twice for my big tall glass.
Notes
  • You could use mango fresh or frozen chunks or pulps for this recipe. Check whether it is already sweetened or not, If it is sweetened skip the sugar.
  • Adjust the measurements according to your taste.
  • Adding some chopped nuts, cherries adds texture and visual appearance to the drink.



Tuesday, June 14, 2016

Pumpkin Oatmeal Choco-Chip Muffins is a variation of Pumpkin Wheat Bran Muffins. I wanted to prepare pumpkin and chocolate combination and finally here comes the recipe for that. I loved the taste of the muffins really healthy and feels light. This muffin vary from the previous pumpkin muffin a lot in texture, taste..etc. The muffins i made with wheat bran the taste of the bran i could feel here i could not taste the taste of the oats and the oats gives the feel like flour. I love the taste of the bran in my bread or muffins so if you donot like the taste of the bran the best healthy choice is oats.

I make muffin quite often nowadays. As it is summer here making muffins and storing in refrigerator and using whenever i feel hungry or feel like to munch some thing. I just reheat them for 30 seconds in microwave and have them without any guilt. These are healthy filling snack or a breakfast even a late night snack for me.



Pumpkin Oatmeal Choco-Chip Muffins



Prep time
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Yields: 12 muffins
Ingredients
  • Whole Wheat Flour| All Purpose Flour- 1 and 1/2 cups
    Corn Flour- 2 tablespoons (add if you make with whole wheat flour)
    Oats, rolled- 1 cup
    Sugar, powderd| brown sugar- 3/4 cup
    Baking powder- 1 teaspoon
    Baking Soda- 1/2 teaspoon
    Salt- pinch
    Egg-1(or) Yogurt- 1/4 cup for eggless version
    Oil- 1/2 cup
    Milk- 1/2 cup 
    Vanilla essence- 1 teaspoon
    Pumpkin puree- 1 cup
    Chocolate chips- 1/2 cup

Instructions
  • To make pumpkin puree, cut the pumpkin and scoop the seed and keep the pumpkin on a tray and bake on 200 degrees preheated oven for 30 minutes or until the flesh becomes soft. (or)
  • You could peel and cut them into small pieces and boil with enough water to submerge and cook till soft and drain the water; cool the pieces and blend to make a paste.
  • Preheat the oven to 180 degrees for 10 minutes.
  • In a deep bowl add the dry ingredients; whole wheat flour, corn flour, rolled oats, sugar, baking powder, baking soda and salt; Mix well with a ladle or whisk.
  • In another bowl crack the egg and then add oil, milk, vanilla essence and the pumpkin puree; beat well with a ladle or whisk.
  • Now gradually add the dry ingredients and mix well with out any lumps.
  • If the batter feel thick add one or two tablespoons of milk to loosen the batter.
  • Add the chocolate chips and fold well.
  • Line the muffin tray with paper liner or spray the tray with oil and add fill the cups with batter.
  • Bake the muffins for 15-20 minutes till the skewer inserted in the center of the muffin comes out clean.
Notes
  • You could also make this with all purpose flour or use a mix of whole wheat flour and all purpose flour 1:1 ratio.
  • You could add some chopped nuts or dry fruits for additional taste.





Tuesday, June 7, 2016

Roasted Gram Dal Murukku| Fried Gram dal Murukku| Easy Murukku Recipe| Split roasted gram dal Murukku| Roasted Bengal Gram murukku| Varutha kadala Murukku| Easy Chakli recipe is one of the most popular South Indian Snack. Piping hot tea paired with this murukku tastes really yummy and it is the best snack to break the boredom. Nowadays kids do not fancy traditional snacks much as they do cakes, cookies like baked goodies. But I feel these traditional snacks are always better than baked goodies with lots of eggs and butter.

My kids loves Murukku a lot he calls this as 'Muruk'. He likes as it is so crunchy and tasty. He likes Achu Murukku too. As the summer vaction is starting tomorrow onwards i prepared this for him. He started munching once the murukku is out from oil. Yesterday late evening he slept and did not had his dinner and was asking for murukku. He just had an egg and was asking for murukku before going to bed. I did not give and  could hear his voice from the bedroom. Then today morning when I was dropping him at school he was asking me mom I was crying for murukku in the bed room why u did not give. I said will give the whole box to you you keep it and eat whenever you want and boy he was real happy and said okay mom. It was only yesterday i promised him to prepare Achu murukku| Achappam too for this vacation. So got that on my list too.

Roasted Chana dal murukku recipe

Roasted Chana Dal Murukku
Pottukadalai Murukku recipe


Prep time
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Total time
Author: 

Yields: 20-25 nos
Ingredients
  • Rice Flour| Idiyappam flour- 2 cups
    Pottukadalai| Roasted chana dal- 1/2 cup
    Butter- 1 tablespoon
    Jeera- 2 teaspoons
    Asafetida| Hing- pinch
    Salt- to taste
    Oil- for frying
Instructions
  • Powder the roasted chana dal in a blender as a fine powder and sieve and discard the particles which remains on top of the sieve.
  • Sieve the rice flour and add with chana dal powder in a bowl; then add butter, jeera, asafetida and salt and mix well with hand.
  • Boil water in a pan till rolling hot stage.
  • Now add the water little by little and mix with a spoon or ladle like how we prepare the dough for idiyappam.
  • Once the dough reaches the bearable heat start to knead using hand and make a soft pliable dough.
  • Take a portion of the dough and fill the idiyappam press with the fitted star shaped slot.
  • Make the murukku on newspaper or plates which one is comfortable for you.
  • Heat oil till smoking hot and reduce the flame and carefully drop the murukku in oil with hand or slightly sliding the news paper (or) press the murukku on the slotted spoon and drop them in hot oil and fry in low flame till golden brown.
  • Drain the excess oil using kitchen towel and store inside airtight container once it cools down.
Notes
  • You could add ajwain, galic paste, sesame seeds for the flavour choices.
  • You could add some chilli powder or crushed peppercorns to make it as a spicy murukku.
  • Cook the murukku in low flame. Otherwise the outside cooks fast and inside will not cook; after sometime the murukku turns soft.
  • No need to roast the chana dal for this recipe as it is already a roasted one.
Fried Gram dal Murukku recipe

Easy Murukku Recipe

Split roasted gram dal Murukku

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