Dal Pakwan.

Dal  pakwan is a traditional Sindhi breakfast dish. These are crispy puris served with chana dal along with tamarind and mint chutney.

Traditionally this dish is served mainly for breakfast, but can also be served for brunch and evening snack. the preparation is time-consuming, but certainly worth the effort.

Make sure to fry the pakwan on low flame, else the pakwaan will not turn crispy and crunchy. This dish can also be served as a chat by pouring dal over pakwan and topped up with chutneys.

I was introduced to this dish by my ex boss Mr Jamal Syed,a hardcore foodie,who loves food.He had a maharaj at his home who used to make amazing dal pakwan and we used to wait for him to get it in lunch.I was so fascinated with the dish that I Googled for the recipe and finally got a perfect one and nailed it.

So here goes the recipe….

Ingredients :

For Dal:

1 cup Chand Dal.washed and soaked in water for 4 hours.

1 tbsp Ghee.

1/2 tsp Asafoetida.

1/2 tsp Cumin Seeds.

1/2 tsp Kashmiri Red Chilli Powder.

1/2 tsp Dhana Jeera Powder.

1/4 tsp Turmeric powder.

1/2 tsp Aamchur Powder.

Salt to taste.

For Pakwan:

1 cup Wheat Flour.

1 cup Plain Flour.

2 tbsp Ghee.

1/4 tsp Carom Seeds.

1/4 tsp Cumin Seeds.

Salt to taste.

Water to knead.

Oil for deep frying.

For Serving:

2 tbsp Green Chutney.

2 tbsp Tamarind Chutney.

1/2 Onion finely chopped.

1/2 Tomato finely chopped.

1/2 tsp Chaat Masala.

1 tbsp Coriander Leaves finely chopped.

Method:

For Dal:

In a cooker pressure cook 1 cup chana dal along with 3 cup water for 5 whistles.
Once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy. keep aside.

In a large kadai heat ghee and splutter cumin seeds and asafoetida,keeping the flame on low, add turmeric powder,dhana jeera powder and Chilli powder,saute until the spices turn aromatic.

Now add cooked chana dal along with 1 cup water and salt,mix well,simmer for 2 minutes,add amchur powder mix well adjusting the consistency as required..
Remove in a bowl and keep aside.

For Pakwan:

Iin a large bowl take wheat flour,maida,carom seeds,cumin, seeds and salt,mix well.
Add ghee and mix well.
Now add water slowly and start to knead the dough.
knead to a stiff dough.

Pinch a ball sized dough and flatten, roll slightly thick as for paratha,
Prick the pakwan with a fork to prevent puffing up while frying.
Deep fry the pakwan in hot oil.
Fry the pakwan on low flame making sure they turn crisp and are cooked completely.
Drain off on an absorbent paper to remove excess oil.
Pakwan can be stored in an airtight container for 10-15 days once its cooled completely.

Assembling of Dal Pakwan:

Pour the prepared chana dal in a bowl and top with 1 tsp of green chutney and tamarind chutney,top up with finely chopped onions and tomatoes, sprinkle little chaat masala,sev and chopped coriander leaves.Serve with Pakwan.

Happy Cooking !!!

Sameera.

Ambe Dal.

The Maharashtrian hospitality is legendary.

The cuisine has subtle variety and strong flavours and varies from region to region.
This is one such traditional dish from Maharashtrian cusine and is usually prepared during Chaitra month, the first month in the Marathi calendar to welcome spring.It is served as a tea time snack and traditionally served with Kairee Panhe, a sweet sharbat drink prepared using raw mango,during Chaitra Haldi kumkum, a ceremony where vermilion and turmeric is offered to married ladies.

Ambe Dal is a no-cook recipe the only cooking is the tempering poured on top. An easy recipe that is very delicious.

This recipe is from my jet airways colleague,my tiffin partner and my dearest friend Mrs Poonam Kolhatkar,who makes awesome Dadpe Pohe….ohh I so very much miss our tiffin and gossip time…

So here goes the recipe….

Ingredients:

For the Ambe dal:

1 Cup Chana Dal (Split Bengal Gram).

1 Cup Raw Mango grated.

2 Green Chillies.

1/2 tbsp Sugar.

1 tsp Lemon Juice.

1 tbsp chopped Coriander Leaves.

Salt to Taste.

For the Tempering:

1 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Cummin Seeds.

1/2 tsp Asafoetida.

1/2 tsp Turmeric Powder.

Method:

Soak chana dal for 4 hours in the water.

Peel the raw green mango and grate it,keep aside.

Drain all the water from the dal,transfer drained dal to a mixie jar add roughly chopped chillies. Pulse in the mixie once or 2 times.
Just before 2nd pulse,Scrape the sides and pulse again.
Remove dal in a bowl,add grated mango,sugar, chopped coriander, lemon juice and salt. Mix everything well.Keep aside.

Heat oil in a small kadhai,lower the flame and splutter in mustard seed and cumin seeds. Add asafoetida and turmeric powder.,keep aside let the tempering cool down completely,then add to the prepared dal and raw mango mixture,mix well.

Remove in a serving bowl and serve with chilled Panha.

Picture & Recipe courtesy Mrs Poonam Kolhatkar.

Happy Cooking!!!

Sameera.

Chicken Chettinad.

Chicken is loved by people all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many ways,Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Chettinad Chicken, is a simple chicken cooked with classic Chettinad flavours that can be served with parota,neer dosa or as a side dish along with rasam rice.

My family is not a big fan of chicken with bones so I have used boneless chicken,you can use as per your liking.

Here I have used dried coconut powder instead freshly grated coconut can also be used in this recipe.

Ingredients:

1 kg Boneless Chicken,curry cut.

3 tbsp Oil.

1 Bay Leaf.

6 Dried Red Chillies.

1/2 cup grated Coconut fresh or dried.

2 tsp Poppy Seeds.

1 tsp Coriander Seeds.

1 tsp Cumin seeds.

3 Green Cardamoms.

2 Cloves.1 inch Cinnamon Stick.

1 Star anise.

1 tsp Fennel Seeds.

10 Black Peppercorns.

1 inch Ginger chopped.

10 cloves Garlic chopped.

10 Curry Leaves.

1 large Onion chopped.

2 large Tomatoes chopped.

1 tsp Red Chilli Powder.

1/2 tsp Turmeric Powder.

1 tbsp Lemon juice.

Salt to taste.

2 tbsp chopped Coriander Leaves for garnishing.

Method:

Wash and clean chicken,add salt and lemon juice,mix well and keep aside.

Heat 1 tbsp oil in a pan and roast the bay leaf,peppercorns,red chillies, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant.

Now add grated coconut.

Roast well till the colour turns light brown.

Remove in a plate and keep aside to cool.

Once Cool,add to a mixie jar along with ginger and garlic,grind to a smooth paste with adding some water.

Heat the remaining oil in a thick bottom pan, add curry leaves and chopped onions,sauté till golden.

Add the prepared masala paste and sauté for two to three minutes.

Add the chopped tomatoes, red chilli powder,turmeric powder and little salt.

Sauté for few more minutes,till oil separates.

Once the masala is cooked add chicken, mix well and sauté for five minutes.

Add 1/2 cup of water and mix well. Cover and cook till the chicken is done.

Serve hot, garnished with coriander leaves and accompanied with boiled rice,neer dosa or parota.

Happy Cooking !!!

Sameera.

Falafel.

Falafal is a traditional middle east cuisine delicacy which is deep fried balls made from chickpea.
It is mostly served in pita bread as patty stuffed with other veggies or in shwarma.

Tastes yummm with hummus.

Ingredients:

1 cup Chickpea / kabuli Chana.

½ Onion ,finely chopped.

1/2 cup Parsley Leaves.

5 cloves Garlic.

2 Green Chillies.

1/2 tsp Coriander Powder.

½ tsp Cumin Powder.

1 tbsp Lemon Juice.

¼ tsp Baking Soda.

Salt to taste.

Oil for deep frying.

Method:

Soak 1 cup of chickpeas in enough water,overnight.
Next day, drain off the water and transfer to food processor,add onion, parsley leaves, garlic,green chillies, coriander powder, cumin powder, lemon juice and salt to taste.

Blend coarsely in a food processor without adding any water,add in baking soda and mix well.

Now with wet palms,prepare small lemon sized balls.

Keep it in fridge for 20 minutes.

Now, on medium heat deep fry the balls in hot oil.

Stiring occasionally.

Once the falafel turns golden brown, remove on an absorbent paper.
Serve falafel hot with hummus or sauce of your choice.

Here I have served falafel with beetroot humus,fries and vegetable fingers.

Happy Cooking!!!

Sameera.

Baked Sweet Potato Fries.

crispy baked sweet potato fries with ketchup
These sweet potato fries will leave u wanting for more… They are salty-sweet and crunchy. Baked sweet potato fries have been one of my favorite snacks.
Sweet Potatoes are Nutritious,unlike regular deep-fried French fries, these baked sweet potato fries have a lot of redeeming nutrition properties.

Sweet potatoes are also full of antioxidants and fiber, and have some beneficial blood sugar-regulating properties. Plus, they’re a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6 (source).

So here goes the recipe…

Ingredients:

200 gms Sweet potatoes (about 2 medium).

2 tbsp Extra-Virgin Olive Oil.

1/4 tsp Chilli Flakes.

Salt and black pepper to taste.

1 tbsp chopped Parsley for garnishing.

Method:

Preheat the oven to 200°C .

Wash the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly.

Add oil, salt,pepper powder and chilli flakes to the fries. Toss until the fries are lightly coated.

Arrange the fries in a single layer on a baking tray lined with silver foil and don’t overcrowd otherwise they will never crisp up.

Bake for 10 minutes, then flip the fries so they can cook on all sides.

Bake for 10 more minutes, or until the fries are crispy. Keep an eye on them, as they can turn from crisp to burnt quickly.

Remove in a serving bowl, garnish with chopped parsley and serve warm!

Happy Cooking!!!

Sameera.

Pink Guava Icecream.

Homemade guava ice cream turns out very creamy, flavourful and delicious.

Here I have used Pink Guava Pulp which is easily available in market,instead fresh pulp can also be used,if using fresh pulp make sure to strain it before using to remove the seeds.

Pink Guava ice cream available in Apsara ice creams is one of my favourite,so this was long awaited in my to do list…

Sprinkling salt and Chilli powder brings out all the magic…

This recipe belongs to my bestie Mrs Priti Tarale who makes awesome and very flavorful ice creams.

With ongoing summer,why not try this at home?

Here goes the recipe..

Ingredients:

1 cup Whipping cream.

1 cup Milk.

1/4 cup Condensed Milk.

3 tbsp Powdered Sugar.

3 tbsp Milk Powder.

1/4 cup Pink Guava Pulp.

Method:

Here I have used non dairy whipping cream.

This cream can be stored in deep fridger for 6 months,scrape out as required.

Refrigerate a bowl and blades of electric beater/whisk for 10 minutes.

Once cold add cream to the bowl along with sugar, condensed milk and milj powder.

Using hand mixer,beat it till stiff peaks are formed.

When you turn the bowl upside down,if the cream doesn’t fall down that means it’s ready,dont beat further or else it will curdle.

Now add milk and red guava pulp,mix well.

Pour in an air tight container and keep in deep freezer for 5 to 6 hours or overnight.

Once set scoop out in a bowl, sprinkle some chilli powder and salt and serve immediately.

Happy Cooking!!!

Sameera.

Gavar Bhoplyachi Bhaji.

Gavar (Cluster beans) and lal bhopla (pumpkin) sabji is a simple and healthy accompaniment for rotis or rice. The sweetness of the Pumpkin balances the slight bitterness of the cluster beans.
This is a simple Maharashtrian preparation made with use of basic spices.

Ingredients:

2 Cups Gavar strings removed and broken into pieces or chopped.

1 Cup Lal Bhopla ,diced.

1 small Onion finely chopped.

1 tsp Oil.

1/2 tsp Mustard Seeds.

1/4 tsp Asafoetida.

1/2 tsp Turmeric Powder.

1 tsp Red Chilii Powder.

1 tbsp Grated Fresh Coconut.

Salt to Taste

Method:

Wash and pat dry gavar,remove strings and break/ chop into pieces.Wash and dice lal bhopla,keep aside.

Heat the oil in a pressure pan

Add mustar seeds and asafoetida ,add onion and saute till it turns translucent.

Add gavar,bhopla,chilli powder, turmeric,salt and grated coconut.Mix well add 2 tbsp of water,cover and cook for 1 whistle.

Once the pressure is released,open the lid,mix well.

Remove in a serving bowl and serve with phulka,bhakri or dal rice.

Happy Cooking!!!

Sameera.

Masala Puri.

Delicious crispy spicy masala puri which is not only easy to make but taste amazing too.

In Gujarat it is known as Gujrati masala puri and in Maharashtra it is known as Tikhat Puri.

This dish can be served in breakfast with chunda or sweet pickle or in lunch with curd or aloo sabji.

I have a fond childhood memory of my mom making these puris and carru it along with us on our long bus journey to native place.

Ingredients:

1 cup Whole Wheat Flour.

1/4 cup Besan.

2 tbsp Rava.

1/2 Turmeric Powder.

1 tsp Red chilli Powder.

1 tsp Dhana Jeera Powder.

1/2 tsp Carom Seeds.

1/4 tsp Asafoetida.

1 tsp Kasoori Methi.

1/2 tsp Sugar.

2 tbsp hot Oil.

Salt to taste.

Water as required to make poori dough.

Oil for deep frying.

Method:

In a wide bowl, place whole wheat flour,besan,rava, carom seeds, turmeric powder, red chilli powder, dhana jeera powder, asafoetida, kasoori methi, sugar and salt.

Add hot oil and mix well into the flour mixture. Slowly add water to form a slightly firm dough.

Cover and allow to sit for 10 minutes.

Now divide the kneaded poori dough into approx 15 portions. Shape them into round balls.

Coat the working surface as well as the rolling pin with a little oil. Coat each ball with a little oil (do not dust with flour) and roll into a flat 4″ round shape with 1/4″ thickness.

Heat oil in a heavy bottomed vessel or kadhai till hot. If you place a small piece of dough in the oil, it should sizzle up. Reduce heat to medium and place a rolled puri into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up.

Flip over the poori and allow to cook for a few seconds till it attains a light golden shade. Place the poori over an absorbent paper towel to absorb excess oil.

Prepare pooris with the rest of the balls and serve warm with aloo bhaji, pickle or any curry of your choice.

Happy Cooking!!!

Sameera.

Marble Cake.

Today my blog is 9 years and 476 recipes old!What else should I share today other than cake,my blogging journey had started with a cake recipe,one of my favourite…Orange cake.

So today let’s bake a marble cake to mark this milestone…

A marble cake is a cake with a streaked appearance (like marble) achieved by very lightly blending light and dark batter.It is a mixture of vanilla and chocolate cake, mostly it is vanilla cake with streaks of chocolate.

Ingredients:

100 gm Butter.

130 gm Sugar.

100 gm Flour(maida).

50 gm Cocoa Powder.

2 Eggs.

1tsp Baking Powder.

1tsp Vanilla Essence.

Method:

Grease baking tin with melted butter,here I have used bread loaf tin.

Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence,mix well.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly).

Add little milk if required.

Divide in 2 parts.Add coco powder in one part,mix well.

Add batter to tin,one on top of other,swirl a knife through the batter for marble effect.

Bake at 180degreeC for 30 to 35 minutes.

Insert a small knife in center to check if baked properly(knife should come out clean).

Remove from tin and let it cool completely.

Cut into pieces and serve.Can be stored in airtight container up to 5 days.

Happy Cooking !!!

Sameera.

Toor Dal Khichdi.

This is a classic comfort food,easy to make as well as very healthy option for lunch or dinner. Best accompaniments to serve with this is Curd,pickle and papad.

Ingredients:

1/2 cup yellow Moong Dal (skinless).

1/2 cup Rice.

2 tbsp Green Peas.

1/2 tbsp Oil.

1 tbsp Ghee.

1/4 tsp Haldi powder.

1/4 tsp Asafoetida.

1/2 tsp Jeera.

1 tsp Lemon juice.

A pinch of Chilli Powder to sprinkle on top.

Salt to taste.

Method:

Mix rice and dal together,wash and soak for 1/2 hours,drain and keep aside along with green peas.

In a thick bottomed pressure pan,heat oil,add jeera and asafoetida,now add drained rice, moong dal and green peas,add salt and haldi powder,mix well.

Add 3 cups of boiling hot water,mix well.

Cover and cook on high for 2 whistles,slower the flame and cook further till 3 more whistles.

Once the steam is released,open the lid add ghee and lime juice.Sprinkle a pinch of Chilli Powder on top.Mix well.

Serve hot with  Curd,pickle and papad.

Tip:Instead of green peas other vegetables like carrots or French beans can also be used.

Happy Cooking!!!

Sameera