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Published November 28, 2019 at 386 × 499 in 51SBpZtDQHL._SX384_BO1,204,203,200_. Trackbacks are closed, but you can post a comment.

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Make this recipe in rainy day#aloopakora#aloo bhajji In winter time, especially during rainy periods, nothing can beat eating hot pakoras with chai. Aloo pakoras, also known as potato bhajji or aloo bhajji are a popular snack made with potatoes, besan (gram flour) and spices. These are crunchy from outside, soft from inside with the taste of potatoes and spices. It is quick to make, almost all ingredients are available in our pantry and are delicious to taste.
#mudita’skitchen#recipeon👇
Ingredients
2 cup besan (gram flour)
1 tsp Carom seeds (ajwain)
2 tsp green chili paste (adjust to taste)
1 tbsp ginger, garlic paste
2 tsp red chili powder (adjust to taste)
1 tsp turmeric powder
3 tsp salt (adjust to taste)
Chaat masala - for garnish (optional)
Oil for frying
5 medium size potatoes - Half boiled, cut into slices, (Preferably boiled into a pot to avoid becoming super soft).
2 tbsp chopped cilantro (optional)

Method
Take a bowl and add besan (chickpeas flour), ajwain and 2 tsp salt. Mix and add I cup water, mix slowly, keep adding more water to make a mix with thick consistency. Keep aside for about 15 to 20 minutes.
Take another bowl and add potato slices, 1 tsp salt, 1 tsp red chili powder and cilantro.
Add 1 tsp red chili powder, ginger garlic paste, turmeric powder and green chili paste to besan batter and mix.
Add oil to a wok and put on medium heat. Wait for oil to get heated.
Add one potato slice and dip into the besan batter and drop in heated oil. Repeat till the oil surface in the wok is full and not too crowded.
Flip at regular intervals and fry until golden brown. Remove on a paper towel.
Serve immediately with green chutney and chai.

Note:
Batter should have thick consistency and mix well to make crispy and fluffy pakoras.
When you drop batter coated slices in oil, do not touch them for 20-30 seconds, to make fluffy pakoras.
Store in the fridge for upto 2 days. Air fry or heat in the oven for 5 minutes at 375 F before serving.
Potatoes can be sliced without boiling but I like half boiled potatoes.

If you like my recipes, see my cookbook on Amazon.

muditaskitchen

•

Make this recipe in rainy day#aloopakora#aloo bhajji In winter time, especially during rainy periods, nothing can beat eating hot pakoras with chai. Aloo pakoras, also known as potato bhajji or aloo bhajji are a popular snack made with potatoes, besan (gram flour) and spices. These are crunchy from outside, soft from inside with the taste of potatoes and spices. It is quick to make, almost all ingredients are available in our pantry and are delicious to taste. #mudita’skitchen#recipeon👇 Ingredients 2 cup besan (gram flour) 1 tsp Carom seeds (ajwain) 2 tsp green chili paste (adjust to taste) 1 tbsp ginger, garlic paste 2 tsp red chili powder (adjust to taste) 1 tsp turmeric powder 3 tsp salt (adjust to taste) Chaat masala - for garnish (optional) Oil for frying 5 medium size potatoes - Half boiled, cut into slices, (Preferably boiled into a pot to avoid becoming super soft). 2 tbsp chopped cilantro (optional) Method Take a bowl and add besan (chickpeas flour), ajwain and 2 tsp salt. Mix and add I cup water, mix slowly, keep adding more water to make a mix with thick consistency. Keep aside for about 15 to 20 minutes. Take another bowl and add potato slices, 1 tsp salt, 1 tsp red chili powder and cilantro. Add 1 tsp red chili powder, ginger garlic paste, turmeric powder and green chili paste to besan batter and mix. Add oil to a wok and put on medium heat. Wait for oil to get heated. Add one potato slice and dip into the besan batter and drop in heated oil. Repeat till the oil surface in the wok is full and not too crowded. Flip at regular intervals and fry until golden brown. Remove on a paper towel. Serve immediately with green chutney and chai. Note: Batter should have thick consistency and mix well to make crispy and fluffy pakoras. When you drop batter coated slices in oil, do not touch them for 20-30 seconds, to make fluffy pakoras. Store in the fridge for upto 2 days. Air fry or heat in the oven for 5 minutes at 375 F before serving. Potatoes can be sliced without boiling but I like half boiled potatoes. If you like my recipes, see my cookbook on Amazon.

6 hours ago

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1/9

#daalkachori#aloosabji#taste#easy#mudita’skitchen daal Kachori is a very satisfying meal. When daal, flour and vegetable combonde then it is a very great feeling recipe on 👇🏾

Ingredient
Make
12
1 cup Urad Daal (can be found in Indian stores)
2 cups whole wheat flour
1 tsp red chilli powder
1 tsp coriander powder
1 tsp fennel seed - crushed
1 tsp Garam masala
1/2 tsp amchoor powder
Salt to taste
1 tsp ginger - finely chopped
1 tsp green chilli - finely chopped
1/2 tsp hing
2 cup oil
Method
To make the dough, add salt to the flour and mix. Then add the oil and mix. Finally, add 1 cup water and knead until the ingredients are combined. If required add more water, and make a hard dough. And spread oil on the surface. Cover the lid and rest for about 15 minutes.

Stuffing

First soak the dal for 6 hours. Grind the dal, but not all the way to a paste. After that, put the pan on the stove and add about two tbsp of oil. Add the hing, ginger, and the green chilly. Mix the dal and the ginger mixture in the pan. Keep at slow heat for about 10 minutes, stirring continuously. After that, add dry masala, red chilly, coriander powder, amchoor powder, garam masala, salt and fennel seed. Cool the stuffing for about ½ hour.

Take the dough and divide it into equal sized pieces, about the size of a golf ball. Take each one and stuff with about 1 tbsp of dal in the same way that parathas are stuffed. Before rolling the dough, leave it alone for about 2 or 3 minutes.

Then, roll the kachori. If the dough is sticky when rolling, dust some flour onto the dough or brush on some oil. The kachoris should have a diameter of about 3 inches. Then, start frying. Start at slow heat. Pour the rest of the oil in a frypan. When the oil starts smoking, then put the kachoris in and deep fry both sides. Fry all kachoris in the same manner. Your kachoris are ready!

Serve with pickle and tea or aloo curry at hot or room temperature.
Note : if you want the day before to make dal stuffing, make it and keep in the fridge, and use it for about a week.

muditaskitchen

•

#daalkachori#aloosabji#taste#easy#mudita’skitchen daal Kachori is a very satisfying meal. When daal, flour and vegetable combonde then it is a very great feeling recipe on 👇🏾 Ingredient Make 12 1 cup Urad Daal (can be found in Indian stores) 2 cups whole wheat flour 1 tsp red chilli powder 1 tsp coriander powder 1 tsp fennel seed - crushed 1 tsp Garam masala 1/2 tsp amchoor powder Salt to taste 1 tsp ginger - finely chopped 1 tsp green chilli - finely chopped 1/2 tsp hing 2 cup oil Method To make the dough, add salt to the flour and mix. Then add the oil and mix. Finally, add 1 cup water and knead until the ingredients are combined. If required add more water, and make a hard dough. And spread oil on the surface. Cover the lid and rest for about 15 minutes. Stuffing First soak the dal for 6 hours. Grind the dal, but not all the way to a paste. After that, put the pan on the stove and add about two tbsp of oil. Add the hing, ginger, and the green chilly. Mix the dal and the ginger mixture in the pan. Keep at slow heat for about 10 minutes, stirring continuously. After that, add dry masala, red chilly, coriander powder, amchoor powder, garam masala, salt and fennel seed. Cool the stuffing for about ½ hour. Take the dough and divide it into equal sized pieces, about the size of a golf ball. Take each one and stuff with about 1 tbsp of dal in the same way that parathas are stuffed. Before rolling the dough, leave it alone for about 2 or 3 minutes. Then, roll the kachori. If the dough is sticky when rolling, dust some flour onto the dough or brush on some oil. The kachoris should have a diameter of about 3 inches. Then, start frying. Start at slow heat. Pour the rest of the oil in a frypan. When the oil starts smoking, then put the kachoris in and deep fry both sides. Fry all kachoris in the same manner. Your kachoris are ready! Serve with pickle and tea or aloo curry at hot or room temperature. Note : if you want the day before to make dal stuffing, make it and keep in the fridge, and use it for about a week.

1 day ago

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2/9

#ginger garlic #recipe This is very tasty and the side dish is really good on those cold days recipe on👇🏾

Ingredients
1/2 cup ginger-finely chopped
2 tbsp garlic-finely chopped
2 tsp green chilli-finely chopped
2 tsp salt to taste
1/2 red chilly powder
1/2 dry coriander powder
1/2 tsp turmeric powder-optional
2 tbsp butter or ghee

Method
Take a heavy pan and put it on the stove, then add butter and wait until the butter melts. Keep the gas at low heat and then add ginger, red chilly powder, coriander powder, salt, and green chilly. If you’d like to add turmeric, do it at this time also.

Mix everything and close the lid. Stir often for 3-4 minutes or as you like. Then, add garlic. Mix, and close the lid for 1 minutes.

muditaskitchen

•

#ginger garlic #recipe This is very tasty and the side dish is really good on those cold days recipe on👇🏾 Ingredients 1/2 cup ginger-finely chopped 2 tbsp garlic-finely chopped 2 tsp green chilli-finely chopped 2 tsp salt to taste 1/2 red chilly powder 1/2 dry coriander powder 1/2 tsp turmeric powder-optional 2 tbsp butter or ghee Method Take a heavy pan and put it on the stove, then add butter and wait until the butter melts. Keep the gas at low heat and then add ginger, red chilly powder, coriander powder, salt, and green chilly. If you’d like to add turmeric, do it at this time also. Mix everything and close the lid. Stir often for 3-4 minutes or as you like. Then, add garlic. Mix, and close the lid for 1 minutes.

2 days ago

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3/9

#paneer#cutlet#appetizer#snack#teatime#mudita’skitchen#this recipe is really delicious 😋 try this!

muditaskitchen

•

#paneer#cutlet#appetizer#snack#teatime#mudita’skitchen#this recipe is really delicious 😋 try this!

3 days ago

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4/9

#mooriladdu#Second week of New Year is the time when large parts of the country are shivering under intense cold waves, the fields are green again and the harvest is beckoning. This time of the year is celebrated with different names in different parts of India (Lohri, Makar Sankranti, Pongal, Uttarayan, Magh Bihu and Poush Sankranti etc.)recipe on 👇#mudita’skitchen

Being winter time, sweets made out of jaggery are made and distributed among family and friends. I tried laddus using puffed rice and jaggery and it came out very well.

Ingredients:
2 cup moori (Puffed Rice)
1 cup jaggery
1 tsp butter or ghee (Clarified Butter)
¼ cup nuts (Almond and Pistachios) -chopped
1 tsp ground cardamom seeds - grind
2 tbsp raisins

Serves - 12

Method
Take a frying pan and put on slow heat. Roast mooris for about 3 to 5 minutes.
Transfer the mooris to another bowl and keep aside
Add butter/ ghee to the frying and add jaggery once it melts. Mix and stir for about 3 minutes.
Add moori, nuts, raisins and cardamom powder, Mix together and close the heat once mixed.
Coat your palms with ghee or water. Take a small portion (about 1/12) and roll it into a spherical shape using palms and keep aside. Repeat for remaining mix.
Garnish with additional nuts - optional

Serve and Enjoy

muditaskitchen

•

#mooriladdu#Second week of New Year is the time when large parts of the country are shivering under intense cold waves, the fields are green again and the harvest is beckoning. This time of the year is celebrated with different names in different parts of India (Lohri, Makar Sankranti, Pongal, Uttarayan, Magh Bihu and Poush Sankranti etc.)recipe on 👇#mudita’skitchen Being winter time, sweets made out of jaggery are made and distributed among family and friends. I tried laddus using puffed rice and jaggery and it came out very well. Ingredients: 2 cup moori (Puffed Rice) 1 cup jaggery 1 tsp butter or ghee (Clarified Butter) ¼ cup nuts (Almond and Pistachios) -chopped 1 tsp ground cardamom seeds - grind 2 tbsp raisins Serves - 12 Method Take a frying pan and put on slow heat. Roast mooris for about 3 to 5 minutes. Transfer the mooris to another bowl and keep aside Add butter/ ghee to the frying and add jaggery once it melts. Mix and stir for about 3 minutes. Add moori, nuts, raisins and cardamom powder, Mix together and close the heat once mixed. Coat your palms with ghee or water. Take a small portion (about 1/12) and roll it into a spherical shape using palms and keep aside. Repeat for remaining mix. Garnish with additional nuts - optional Serve and Enjoy

4 days ago

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5/9

Pav bhaji is a popular Indian fast food dish that originated in the state of Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India#pavbhaji😋 #pavbhajilovers #pavbhajirecipe #brunchtime#lunchtime #dinnertime#mudita’skitchen#recipeonwebsite .

muditaskitchen

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Pav bhaji is a popular Indian fast food dish that originated in the state of Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India#pavbhaji😋 #pavbhajilovers #pavbhajirecipe #brunchtime#lunchtime #dinnertime#mudita’skitchen#recipeonwebsite .

1 week ago

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6/9

#baked asparagus#this healthy, delicious recipe is a perfect side dish! Asparagus is very nutritious, and this is a great way to get some vegetables in while making them taste great#mudita’skitchen#recipeon👇🏾

Ingredients
12 asparagus stalks, remove bottom ½ - 1 inch
1 cup cherry tomatoes cut in halves
1 cup fresh mozzarella cheese
½ cup fresh basil - washed and cut
Salt and pepper to taste
Balsamic vinegar for garnish

Method
Preheat the oven to 375F.
Put parchment paper on a baking tray. Spread the asparagus and make sure they don’t overlap.
Add salt, pepper, and optionally garlic powder.
Spread mozzarella cheese and add a little salt and pepper (optional) to your taste.
On the side of the tray or on another spread the tomatoes and top with basil, salt, pepper, and balsamic vinegar.
Put the tray in the oven and bake for about 15 to 20 minutes or until the cheese is melting.
Take a long serving tray and place the baked asparagus then garnish with balsamic vinegar. Place tomatoes on the side.
Enjoy with bread! This goes great with toasted crusty bread like baguette. You can spread the tomatoes on top, and avocado goes well on it too.

muditaskitchen

•

#baked asparagus#this healthy, delicious recipe is a perfect side dish! Asparagus is very nutritious, and this is a great way to get some vegetables in while making them taste great#mudita’skitchen#recipeon👇🏾 Ingredients 12 asparagus stalks, remove bottom ½ - 1 inch 1 cup cherry tomatoes cut in halves 1 cup fresh mozzarella cheese ½ cup fresh basil - washed and cut Salt and pepper to taste Balsamic vinegar for garnish Method Preheat the oven to 375F. Put parchment paper on a baking tray. Spread the asparagus and make sure they don’t overlap. Add salt, pepper, and optionally garlic powder. Spread mozzarella cheese and add a little salt and pepper (optional) to your taste. On the side of the tray or on another spread the tomatoes and top with basil, salt, pepper, and balsamic vinegar. Put the tray in the oven and bake for about 15 to 20 minutes or until the cheese is melting. Take a long serving tray and place the baked asparagus then garnish with balsamic vinegar. Place tomatoes on the side. Enjoy with bread! This goes great with toasted crusty bread like baguette. You can spread the tomatoes on top, and avocado goes well on it too.

1 week ago

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7/9

Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch#helthybreakfast😀😀😀😀#recipeonbelow👇 #indianfood#recipe#mudita’skitchen.

Makes 5 to 6 small Cheelas

Ingredients
1.5 cup besan (chickpea flour)
1 cup grated zucchini
2 green chili finely chopped (or to taste)
½ cup onions finely chopped
2 tsp red chili powder (or to taste)
1 tsp turmeric powder
½ tsp ajwain
salt to taste
Cilantro finely chopped (or kasuri methi)
Oil for roasting
Mint or Cilantro chutney or tomato ketchup - for serving

Method
Take a wide bowl, add besan and salt.
Rub ajwain between your palms and add to the besan mixture.
Add red chili and turmeric powder. Mix everything.
Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes.
Add zucchini , onions and green chilies into the besan mixture.
Add cilantro or kasuri methi and mix everything..
Heat a griddle or fry pan on medium heat and spread oil on the surface.
When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size.
Apply oil on top and flip once bottom is roasted.
Roast on both sides till golden brown.
Serve hot or at room temperature with green chutney and/ or tomato ketchup.

muditaskitchen

•

Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch#helthybreakfast😀😀😀😀#recipeonbelow👇 #indianfood#recipe#mudita’skitchen. Makes 5 to 6 small Cheelas Ingredients 1.5 cup besan (chickpea flour) 1 cup grated zucchini 2 green chili finely chopped (or to taste) ½ cup onions finely chopped 2 tsp red chili powder (or to taste) 1 tsp turmeric powder ½ tsp ajwain salt to taste Cilantro finely chopped (or kasuri methi) Oil for roasting Mint or Cilantro chutney or tomato ketchup - for serving Method Take a wide bowl, add besan and salt. Rub ajwain between your palms and add to the besan mixture. Add red chili and turmeric powder. Mix everything. Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes. Add zucchini , onions and green chilies into the besan mixture. Add cilantro or kasuri methi and mix everything.. Heat a griddle or fry pan on medium heat and spread oil on the surface. When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size. Apply oil on top and flip once bottom is roasted. Roast on both sides till golden brown. Serve hot or at room temperature with green chutney and/ or tomato ketchup.

1 week ago

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8/9

#lemanpickle#oilless#mudita’skitchen, Most of the pickles in the market are made with oil and have a thick layer of oil, which helps preserve the pickle. I like my lemon pickle made without any oil. I used an old family recipe that has been passed down by my grand mom. The beauty of this pickle is enhanced by the "no-oil" factor and can be stored for years#recipeon👇🏾

Ingredients- 6 lemons (12 if they are smaller)
½ Cup salt
¼ Cup red chilli powder
½ Cup sugar
3 tsp turmeric powder
1 tsp methi seeds (Fenugreek seeds)
1 tsp black mustard seeds
¼ tsp hing powder (Asafoetida)
Juice of 1 lemon (2-3 if smaller)
Large glass jar, approx 2 liters or ½ gallon

Method

Take a sharp knife and cut the lemons, 1 lemon is 8 piece
Then, take a fry pan and add methi seeds, mustard seeds and hing, then roast on slow heat for about 3 minutes.
Now, grind above into powder
Take a big wide bowl and mix salt, red chilly, sugar, turmeric powder and methi powder(mustard,hing) prepared above
Add lemon pieces to the bowl and mix so that spice coats all the pieces
Transfer the bowl content to the jar. Make sure jar is totally dry without any moisture
Mix and add lemon juice.
Close the lid and mix the lemon with spice
Now, keep in the sun for about 15 days - 30 days depending on weather and sun intensity till lemos are tender. If required, add more lemon juice
Pickle is ready to eat. Store it in an airtight container. Will last 1 year or more depending on conditions.

muditaskitchen

•

#lemanpickle#oilless#mudita’skitchen, Most of the pickles in the market are made with oil and have a thick layer of oil, which helps preserve the pickle. I like my lemon pickle made without any oil. I used an old family recipe that has been passed down by my grand mom. The beauty of this pickle is enhanced by the "no-oil" factor and can be stored for years#recipeon👇🏾 Ingredients- 6 lemons (12 if they are smaller) ½ Cup salt ¼ Cup red chilli powder ½ Cup sugar 3 tsp turmeric powder 1 tsp methi seeds (Fenugreek seeds) 1 tsp black mustard seeds ¼ tsp hing powder (Asafoetida) Juice of 1 lemon (2-3 if smaller) Large glass jar, approx 2 liters or ½ gallon Method Take a sharp knife and cut the lemons, 1 lemon is 8 piece Then, take a fry pan and add methi seeds, mustard seeds and hing, then roast on slow heat for about 3 minutes. Now, grind above into powder Take a big wide bowl and mix salt, red chilly, sugar, turmeric powder and methi powder(mustard,hing) prepared above Add lemon pieces to the bowl and mix so that spice coats all the pieces Transfer the bowl content to the jar. Make sure jar is totally dry without any moisture Mix and add lemon juice. Close the lid and mix the lemon with spice Now, keep in the sun for about 15 days - 30 days depending on weather and sun intensity till lemos are tender. If required, add more lemon juice Pickle is ready to eat. Store it in an airtight container. Will last 1 year or more depending on conditions.

2 weeks ago

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9/9

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Snacks
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Rice
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Breakfast

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