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Sanna Pakoras Recipe – Crunchy Onion Pakoras

How To?, Life, Style & Health, Recipes December 25, 2015

Hey foodies,

What better than a hot cup of coffee with some crunchy onion pakoras on a cool breezy evening. We love our pakoras for sure.

Crunchy Onion Pakoras

Crunchy Onion Pakoras

Ingredients

  •  4 Chopped Onions
  •  1 bunch Chopped Coriander
  • 2 Chopped Green Chili
  • salt as per taste
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Corainder Seeds
  • 1 tsp Red Chili Powder
  • 1 tsp Chili Flakes
  • 1/4 tsp baking soda
  • 1 1/2 cups Besan / Gram Flour
  • Water as required
  • oil for frying
Servings: 4 People
Instructions
  1. In a mixing bowl, add the chopped onions, coriander, green chili followed by the salt and spices. Mix well and add the besan/gram flour and add water little by little to make a very thick batter. Once the batter is ready, add a spoonful of hot oil to it.
  2. In medium hot oil, drop in the batter to make big sized pakoras. Shapes don’t matter as these are going to be double fried. Once the balls turn slightly golden and cooked from inside, take them out and let them cool.
  3. Once the big sized pakoras are cooled a little, break them into bite size pieces, one big pakoras can be made into 4-5 smaller pakoras aka sanna pakoras.
  4. Heat up the oil in high this time and drop the sanna pakoras into it. Fry until they turn crispy and get dark brown colour. Relish with some green chutney or sweet and hot ketchup.
Recipe Notes

You may also add in some more veggies to this, but this is the way I was served and this is the way my neighbor shared the recipe.. I’ve been making this since like 2 years(when I made Black Forest Cake in Oven, that’s when she shared this with me) and every time this is a wonder! Try it and tell us how it turns.

Watch Video Here:

Mango Kesari Kulfi – Indian Style Frozen Dessert Recipe | Kulfiness

Life, Style & Health, Recipes October 12, 2015

Mango Kesari Kulfi – Indian Style Frozen Dessert Recipe | Kulfiness

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Ingredients
  • Milk – 500ml
  • Sugar – ⅓ Cup
  • Cream – 2 tbsp
  • Saffron (Kesar) – Few Strands
  • Mango Pulp – 1 and ¼ Cup
  • Pistachio – 2 Tbsp
  • Ice Cream Sticks – 8 nos.
mangokulfiir1

mangokulfiir1

Instructions
  1. Heat up the milk in a wide pan and get it to a boil.
  2. In a small bowl, take out 1-2 tbsp of the boiled milk and add the saffron strands to this milk. Set it aside.
  3. Now, working on the milk, reduce the milk in a medium flame, stirring it occasionally to prevent burning. Stirring the milk evenly gives amazing texture to Kulfi.
  4. Add the soaked saffron to the reducing milk and stir it and reduce it till it becomes half of its original volume. Add the sugar and cream, and cook it for another 1-2 minutes.
  5. After reducing the milk, let it cool down completely. After it cools down, add mange pulp to it and the pistachio. Mix it well and add it to the Kulfi Moulds.
  6. After pouring it in the Kulfi Moulds, set it for 2 hours in the freezer. After 2 hours take it out, insert ice cream stick to each of the kulfi moulds and let it set again for 3-4 hours.
  7. Chill and Serve!

Veg Chili Momos Recipe

How To?, Life, Style & Health, Recipes October 3, 2015

Veg Chili Momos Recipe

 

 

 

Ingredients

  • For Momos : Cabbage – 1 [grated]
  • Onion – 2 [chopped]
  • Ginger – 3″ Piece [grated]
  • Salt – to taste
  • Pepper – ½ tsp
  • Oil – 2 tsp + to grease
  • Dough – as required [see notes]
  • For the chili momo prep – Oil – to fry + 3 tbsp
  • Green Chili – 6
  • Garlic – 10 cloves [pressed]
  • Momo Red Chutney – 4 tbsp [Recipe video in end]
  • Vinegar – ¼ tsp [I used chili vinegar]
  • Red Chili paste – 1 tsp
  • Soy Sauce – 2-3 drops [totally optional]
  • Ketchup – 6 tsp
  • Onion – 1 [shelled]
  • Salt – to taste
  • MSG – a pinch
  • Sugar – ¼ tsp [to balance, optional]
  • Fried Momos – 18-20
  • Scallions & Coriander – As desired
chilimomo

chilimomo

Instructions
  1. We’ll start by making the filling for momos, for the same – add cabbage, onions, ginger, salt & pepper in a bowl & mix really well. After 2-3 minutes, the mixture will feel much more moist & it;ll start oozing moisture.
  2. Take some mixture in your hands, squeeze hard and put the mixture into another bowl. Like so, take out excess moisture from the mixture. See notes for uses of the liquid you are left with.
  3. To the cabbage mixture, add the oil and mix well. Filling is ready. Grease steamer plates with oil.
  4. Roll out the momo dough(see notes) into 3-4″ circles then place about ½ to 1 tsp of filling. Make plates till half(or until semicircle) as shown in video, then press the empty side of dough to the plates. Place into steamer racks. Make more momos like so, then steam for 10 mins in med flame. Let momos stand for 5 mins, then take them out of the steamer and let them cool completely,
  5. For the chili momo prep ; Heat up oil in a pan to fry the momos. Once hot, fry in high flame until golden. Keep aside.
  6. In a bowl mix – red momo chutney, vinegar, chili paste, soy sauce, ketchup.
  7. Heat up a wok, add 2-3 tbsp of oil. Once hot add the slit green chili, garlic. Stir once, then add the onion shells & toss for a minute. Add a pinch of salt & msg and toss.
  8. Pour down the sauce and ¼ tsp of sugar and cook for a minute. Add the fried momos, stir until momos are coated. Sprinkle a bit of scallions & coriander if you wish, then serve hot!
Notes
1. You can watch my momo recipe video for the dough recipe. Also the red chili chutney video, both are embedded below.
2. Locals mostly make it with raw veggies, that’s why I showed this method this time.
3. The liquid from the veggies is very nutritious & delectable.. You can drink it as it is, I do it all the time I drank all of it, I like it a lot! You can also make thupka, or soup with it.. Or use it as a stock if you wish!
4. My mom has been making momos since like many years, like when I was 3-4 years I have been seeing her making.. In my family everyone loves momos, and so she used to make for us almost every week.. Now-a-days once in a month.. She used to say me, make loyi out of the dough(divide the dough into smaller portions).. I used to enjoy that 😀 Experienced hands!

For more visit: http://cookingshooking.in/chili-momos/

Veg Seekh Kebabs Recipe

How To?, Life, Style & Health, Recipes September 25, 2015

vegseekhkebabir3
Veg Seekh Kebabs Recipe
Ingredients
  • Potato – 1
  • Carrot – 1
  • Peas – 2-3 tbsp
  • Corn – 2-3 tbsp
  • Soy granules – 4 tbsp [soaked in ½ cup water for 30 mins]
  • Onion – 1
  • Green chili – 2
  • Coriander – a little
  • Mint – 2-3 leaves
  • Paneer – 25g appx.
  • Ginger garlic paste – 1 ½ tsp
  • Ginger powder – ½ tsp
  • Crushed pepper – 1 tsp
  • Nut Powder – 2 tbsp
  • Nutmeg Powder – a pinch
  • Bread Crumbs – 1-2 tbsp
  • Soy Flour – 3 tbsp
  • Roasted Besan – 3-4 tbsp
  • Garam masala – 1 tsp
  • Salt – to taste
  • Cumin Powder – ½ tsp
  • Kashmiri red chili – 1 ½ tsp
  • Lemon Juice – ½ tsp
  • Butter – to taste
vegseekhkebabir3

vegseekhkebabir3

Instructions
  1. Preparing Vegetables : Add the potato, carrot, peas, corn in a chopping machine or a mixer grinder and pulse the veggies until very finely chopped – kind of minced.
  2. Transfer the veggies to a muslin cloth lined steamer rack. Squeeze water out of the soaked soy granules and add to the rack along with the veggies. Steam this for 13-15 mins in medium flame. Then let it cool down.
  3. Preparing Kebab MixtureTo the same chopper/food processor add – 1 onion, 2 green chili, coriander, mint leaves and process it to a very fine mixture. Transfer to a plate, also add in : 25g paneer, 2 tbsp nut powder, ½ tsp ginger powder, ½ tsp cumin powder, 1½ tsp kashmiri red chili powder, 1 tsp pepper, 1 tsp garam masala, 1½ tsp ginger garlic paste, a pinch of nutmeg powder, ½ tsp lemon juice & salt to taste.
  4. Using hands, mix all the ingredients together, mashing the paneer pieces well. Add the steamed vegetables to this mixture, along with 3 tbsp Roasted Besan, 2 tbsp soy flour & 1 tbsp bread crumbs. Mix all ingredients making a dough kind of, if it is very sticky and has much moisture and not forming into dough, add more Roasted besan & Bread Crumbs.
  5. After it starts turning into dough kind of mixture, let it rest for 10-15 minutes minimum.
  6. Making & Cooking Seekh Kebabs Divide the kebab mixture into 6 portions. Grab one portion, start shaping into slight oblong shape. Now press it in a Skewer/Seekh. Dip your hands in water, and shape the seekh kebab in the skewer your your hands. Make sure the kebab mixture is nicely distributed over the seekh, thickness should be equal in all sides, otherwise it may fall while cooking. Approximate length of 1 seekh kebab – 5-6 inches. Make more kebabs like so.
  7. Cooking the kebabs In a Coal Lighted Barbecue/Mini Tandoor/Sigree we are going to cook it. Fan the coals well, now place the seekh kebabs in the barbecue/mini tandoor. Keep fanning it to ensure cooking in high heat. Turn the sides of the kebabs after a few seconds.
  8. After getting a good color in them, take one out, and brush the kebab very nicely with melted butter or ghee. Now place it again the tandoor & cook for another 30 seconds. Take the kebabs out.
  9. Serving Suggestions After the kebab cools for 30 seconds, grab the kebab with hand and gently take it out of the seekh. Drizzle a few drops of lemon juice and sprinkle some chat masala, mint powder. Serve it with raw onions, tomatoes, lemon wedges.. Enjoy 😀

Notes
Steaming Veggies : You can add the veggies to a utensil, cover it and place it inside a cooker with a stand and steam it like that if you wish to.
Alternative Kebab Cooking Choices : You can cook this in your oven at the highest temperature if you wish to, but nothing like cooking it in charcoal the authentic way.

Grilled Fruit Chaat

How To?, Life, Style & Health, Recipes September 24, 2015

grilledfruitchaatir2
 Grilled Fruit Chaat Recipe | Vegetarian Tandoori Recipes at Home
Ingredients
  • Pineapple – As desired
  • Apple – As desired
  • Grapes – As desired
  • Kiwi – As desired
  • Pears – As desired
  • Salt – ¾ tsp
  • Black Salt – ½ tsp
  • Chat Masala – ¾ tsp
  • Jeera Powder – ½ tsp
  • Black Pepper – a pinch
  • Red Chili Powder – ½ tsp
  • Dried Mint – ¼ tsp
  • Sugar – 1 tsp
  • Lemon Juice- 1 tsp
  • Pineapple Juice / Water – 3 tbsp
Instructions
  1. Start by skewering the fruits into skewers.
  2. For Dressing : In a bowl, mix – Salt, Black Salt, Chat Masala, Jeera Powder, Black Pepper, Red Chili Powder, Dried Mint, Sugar, Lemon Juice. Pour in the water or pineapple juice and stir well, keep aside.
  3. Grill the fruits over charcoal and then smear the dressing over the grilled fruits & serve warm!
Notes
You can grill the fruits in a hot tawa as well..
Feel Free to use any fruits you like, avoid using very soft & pulpy fruits.

grilledfruitchaatir3

 

 

 

 

 

 

 

 

Hope you like it, I simply loved it.. Have made it thrice so far, and everytime it just tastes epic.. The dressing is great, so are the grilled fruits :)

That’s all for today, thanks :)

Video

For more recipes like this visit : http://cookingshooking.in/grilled-fruit-chaat/

 

 

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