Kadboli #DiwaliRecipe

Recipe Name-Kadboli #DiwaliRecipe

1 cup Kadboli Flour -
1 cup Water
3/4 tsp Sesame seeds
1/2 tsp Ajwain (Carom Seeds)1tsp turmeric powder
1 tsp red chili powder or to taste

1tsp turmeric powder
1/4 tsp Hing (Asafoetida)
1/2 tsp salt or to taste
1 tsp oil
oil for deep frying

1)   Heat the water into a medium sized pan. Add sesame seeds, ajwain, red chili powder, turmeric powder, hing, salt and 1 tsp oil. Mix well.

2)   2) Once water starts boiling, turn off the heat. Add Kadboli flour and mix. Cover the pan and let the steam infuse in the dough. Keep it covered for 5 to 8 minutes.
3)

3)   Then sprinkle very little warm water and knead the dough.
4)

4)   Divide the dough into 1 inch balls. Roll each one into a short log of (1 cm thickness).

5)    Start from one end and shape it like a coil. stick the second end to the kadboli, so that it won’t open when frying.

6)   Fry kadboli over medium-high flame first.You will notice lots of bubbles when you add the kadboli into hot oil,lower the heat.then graduall, kadboli will start to go downward in the oil.Fry till done .

Kadboli #DiwaliRecipe

Recipe Name-Kadboli #DiwaliRecipe

1 cup Kadboli Flour -
1 cup Water
3/4 tsp Sesame seeds
1/2 tsp Ajwain (Carom Seeds)1tsp turmeric powder
1 tsp red chili powder or to taste

1tsp turmeric powder
1/4 tsp Hing (Asafoetida)
1/2 tsp salt or to taste
1 tsp oil
oil for deep frying

1)   Heat the water into a medium sized pan. Add sesame seeds, ajwain, red chili powder, turmeric powder, hing, salt and 1 tsp oil. Mix well.

2)   2) Once water starts boiling, turn off the heat. Add Kadboli flour and mix. Cover the pan and let the steam infuse in the dough. Keep it covered for 5 to 8 minutes.
3)

3)   Then sprinkle very little warm water and knead the dough.
4)

4)   Divide the dough into 1 inch balls. Roll each one into a short log of (1 cm thickness).

5)    Start from one end and shape it like a coil. stick the second end to the kadboli, so that it won’t open when frying.

6)   Fry kadboli over medium-high flame first.You will notice lots of bubbles when you add the kadboli into hot oil,lower the heat.then gradually

, kadboli will start to go downward in the oil.Fry till done .

Instant Oats Steamed Wada

Ingredients

1cup oats (masala oats or saffola oats of liking)

½ cups fine semolina (rava)

2 tbsps gram flour

1tsp mustard seeds

½ tsp salt (or according to taste)

½ tsp baking soda

¼ tsp citric acid

2 tsp sugar

Handful cilantro cut fine, 4 tbsps sprouted moong

2 tbsp olive oil (or any other oil)

Plain yogurt as required to make thick batter

Method -Dry roast oats for one minute in a heavy bottomed pan on medium to medium high heat stirring continuously until it turns light brown. Keep aside to cool for a few minutes. In the meanwhile, dry roast the semolina on medium to medium high heat for 3-4 minutes stirring continuously, then remove from heat and keep aside to cool.

When the oats are cool, grind coarsely in a spice grinder. Mix the cooled semolina, gramflour and coarsely ground oats together. Add to this mixture salt to taste and yogurt and make smooth thick batter. Just before steaming, add sugar, citric acid and baking soda to the batter. Mix well. Grease doughnuts or wada moulds and place spoonfuls of this mixture into each mould and steam for about 6 to 7 minutes.

Remove from heat, cool for about a minute, remove each mould. Heat oil, add mustard seeds to it, when mustard seeds begin to splutter add sprouted moong to it and sauté for a few seconds. Add salt and coriander leaves.

Fill each oats Wada with moong. Serve with salad and dip of choice.

Veg Spring Rolls

Ingredients -For the pancake- ½ cup refined flour, ¾ cup corn flour, ½ cup milk, salt to taste, oil as required, water as required

For the filling- 2 tsp oil, 1 tsp ginger  julienned, 1 carrot, shredded 4 tbsp cabbage, shredded, ½ shredded capsicum ,1 shredded onion, 1 Spring onions with greens, finely chopped ,salt to taste, 1 tsp white pepper powder, 1 tsp Soya sauce,

(1/4cup thick batter of refined flour to seal the edges)

 Method-

For the filling- Heat oil in a non-stick pan. Sauté ginger and onion for a minute. Add all the shredded vegetables, Sauté for two minutes. Add seasoning and Soya sauce. Stir well. Remove from heat. Keep aside to cool.

 For the pancakes- Add both the flours with milk and mix to a smooth paste. Beat for 4 minutes. Add salt. Gradually add water to obtain a batter of thin pouring consistency. Strain the batter mixture to remove any lumps. Heat a non stick pan and lightly grease the fry pan. Pour in a ladle of the batter and rotate the pan to spread the batter evenly on to the fry pan. Cook without coloring and using little oil. When done, remove the pancake. Thus prepare more pancakes. Dust with corn flour and keep aside to cool.

For assembling pancakes:

Take pancake and put around 3 tbsp of stuffing mixture and roll the pancake by folding the sides inside. Seal the pancakes with little batter and repeat the process until all vegetables stuffing is used. Heat oil in a wok and deep fry all the rolled pancakes till crisp and golden brown. Drain and place on an absorbent paper. Cut each spring roll into four pieces. Serve them with accompaniment sauces.

Potato Empanadas

Ingredients –

For the Potato crust -1/2 cup refined flour, ½ teaspoon salt, Black pepper powder and dried oregano to taste, 2 large potatoes, boiled, peeled and mashed

For the filling – 1/4cup cooked corn kernels, 2tsp chopped onion, ¼ cup chopped three colored bell peppers, 2 tomatoes, 2 tbsp grated cheese, jalapenos and black olives to taste, 2 tbsp oil, Salt and black pepper powder to taste

 

Other ingredients –oil to deep fry

 

For topping –grated cheese, jalepenoes, black olives, tomato ketchup

 

Method - For the Potato crust –

Combine all the covering ingredients together and make dough using few drops of water. Keep aside.

For the filling- Put the tomatoes in hot water for 5 minutes. Take off the skin and chop them finely. Heat the oil in pan and sauté the onions for 1 minute. Add the bell peppers and tomatoes and sauté for at least 3 to 4 minutes. Add the corn, salt, pepper and cheese, jalapenos and black olives. Remove from heat.

For empanadas – Form the dough into 2 inch balls. On a floured surface, roll each ball into a 4- inch circle. Spoon some of the filling into the center of the potato crust round, leaving 1/4-inch border. Wet the edges with a finger dipped in water, fold into half moon shapes and seal the edges with the tines of a fork .Heat oil in deep-fryer .Place one or two pieces into the fryer at a time. Fry for about 5 minutes, turning once to brown on both sides. Drain on paper towels.

Top with grated cheese, jalepenoes, black olives and tomato ketchup before serving.

 

Hara Bhara croquettes

INGREDIENTS:
vegetables like ,Grated cabbage 3-4 tbsp
Grated carrot 3-4 tbsp
Chopped french beans 2-3 tbsp
Grated cauliflower 2-3 tbsp, Boiled corn 2-3 tbsp
Grated potato 1 cup,Boiled spinach chopped ,1/4cup moong soaked dal
Chilli powder 1 tsp
Salt to taste
Mustard powder 1/2 tsp
Flour batter 1 cup
Bread crumbs 1 cup

Olive  oil as required

Method –Take all vegetables and mash them with salt,chilli powder,moong dal   & mustard powder. Mix well and make croquettes. Dip the croquette in the batter. Coat with bread crumbs and deep fry.Cut into two pieces from center. Garnish with cheese flower and drop of tomato ketchup.Serve with salad .