Channa (Chick Peas) Sundal

This Sundal is the most delicious of them all!

Ingredients:

• Channa – 1 cup or the quantity you need
• Salt to taste
• Red chillies – 3 to 4
• grated coconut – 2 tablespoon
• curry leaves and corainder leaves – few
• asafoetida – a pinch
• mustard seeds – 1 teaspoon
• oil for seasoning

 Method: 

1. Soak the channa or chick peas for about 6 to 8 hours.
2. In the evening, Pressure cook them for 4 to 5 whistles.
3. Heat oil in a pan, add the mustard seeds, then add the red chillies, curry leaves and corainder leaves and the cooked channa.
4. Mix them well.
5. This delicious sundal is now ready to be offered to the lord first which we indians (in tamil) call it as Neivedyam and then later is distributed to the visitors

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Peas Sundal

This is a very famous sundal in Tamilnadu especially in Chennai(in beaches).

 Ingredients: 

• green peas or white peas( as per your choice) – 1 cup
• Salt to taste
• Red chillies – 3 to 4
• grated coconut – 2 tablespoon
• curry leaves and corainder leaves – few
• asafoetida – a pinch
• mustard seeds – 1 teaspoon
• oil for seasoning

Method:

1. Soak the peas for about 6 to 8 hours. (Suppose If you forget to soak it before, Just 2 hours before the evening pooja, Soak it in hot water and then proceed to cook them).
2. In the evening, Pressure cook them for 4 to 5 whistles.
3. Heat oil in a pan, add the mustard seeds, then add the red chillies, curry leaves and corainder leaves and the cooked peas.
4. Toss and mix them well

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Rajma Sundal

Ingredients:

• Rajma – 1 cup
• Salt to taste
• Red chillies – 3 to 4
• grated coconut – 2 tablespoon
• curry leaves and corainder leaves – few
• asafoetida – a pinch
• mustard seeds – 1 teaspoon
• oil for seasoning

 Method: 

1. Soak the Rajma for about 6 to 8 hours.
2. In the evening, Pressure cook them for 4 to 5 whistles.
3. Heat oil in a pan, add the mustard seeds, then add the red chillies, curry leaves and corainder leaves and the cooked rajma.
4. Mix them well and serve.

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Green Gram or Moong Sundal

Ingredients:

•  green gram or moong – 1 cup
• Salt to taste
• Red chillies – 3 to 4
• grated coconut – 2 tablespoon
• curry leaves and corainder leaves – few
• asafoetida – a pinch
• mustard seeds – 1 tsp
• oil for seasoning

Method:

1. Soak the moong for about 6 to 8 hours. (Suppose If you forget to soak it before, Just 2 hours before the evening pooja, Soak it in hot water and then proceed to cook them).
2. In the evening, Pressure cook them for 4 to 5 whistles.
3. Heat oil in a pan, add the mustard seeds, then add the red chillies, curry leaves and corainder leaves and the cooked moong.
4. Mix them well.
5. This delicious sundal is now ready to be offered to the lord first which we call it as Neivedyam (in tamil) and then later is distributed to the visitors.

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 Groundnut(Nelakadalai) Sundal

 Ingredients:

• groundnuts or peanuts – 1 cup
• Salt to taste
• Red chillies – 3 to 4
• grated coconut – 2 tabelspoon
• curry leaves and corainder leaves – few
• asafoetida – a pinch
• mustard seeds – 1 tsp
• oil for seasoning

 Method

1. Soak the groundnuts for about 6 to 8 hours. (Suppose If you forget to soak it before, Just 2 hours before the evening pooja, Soak it in hot water and then proceed to cook them).
2. In the evening, Pressure cook them for 4 to 5 whistles.
3. Heat oil in a pan, add the mustard seeds, then add the red chillies, curry leaves and corainder leaves and the cooked groundnuts.
4. Mix well and the Sundal is ready.

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 Black Channa(Black chick-peas) sundal

 Ingredients:

• Black Channa(Black chick-peas) – 1 cup
• Salt to taste
• Red chillies – 3 to 4
• grated coconut – 2 tablespoon
• curry leaves and corainder leaves – few
• asafoetida – a pinch
• mustard seeds – 1 teaspoon
• oil for seasoning

 Method:

1. Soak the Black Channa for about 6 to 8 hours. (Suppose If you forget to soak it before, Just 2 hours before the evening pooja, Soak it in hot water and then proceed to cook them).
2. In the evening, Pressure cook them for 4 to 5 whistles.
3. Heat oil in a pan, add the mustard seeds, then add the red chillies, curry leaves and corainder leaves and the cooked channa.
4. Thoroughly mix them and serve it arecanut cups or banana leaf cups

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 Channa Dhal(or Bengal gram dhal) Sundal

Ingredients:

• Channa Dhal – 1 cup
• Salt to taste
• Red chillies – 3 to 4
• grated coconut – 2 tablespoon
• curry leaves and corainder leaves – few
• asafoetida – a pinch
• mustard seeds – 1 teaspoon
• oil for seasoning

 Method:

1. Soak the channa dhal for about 6 to 8 hours. (Suppose If you forget to soak it before, Just 2 hours before the evening pooja, Soak it in hot water and then proceed to cook them).
2. Cook the dal in the same water adding the salt till it becomes soft but not mushy.
3. Drain the dal and keep aside.
4. Heat oil in a pan, add the mustard seeds, then add the red chillies, curry leaves and corainder leaves and the cooked dhal.
5. Mix all the ingredients well and serve hot.

Sweet Sundal

We can prepare Sweet Sundal using this Channa Dhal.

 Ingredients:

• Channa Dhal(or Bengal gram dhal) Sweet Sundal
• Channa Dhal – 1 cup
• Sugar to taste
• grated coconut – 2 tablespoon

Method:

• Soak the channa dhal for about 6 to 8 hours. (Suppose If you forget to soak it before, Just 2 hours before the evening pooja, Soak it in hot water and then proceed to cook them).
• Cook the dal in the same water adding the salt till it becomes soft but not mushy.
• Drain the dal and keep aside.
• Mix cooked dhal, grated coconut, and sugar.
• Serve with a lot of love

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 Karamani (black eyed peas or white eyed peas) Sundal

 Ingredients: 

• Karamani – 1 cup
• Salt to taste
• Red chillies – 3 to 4
• grated coconut – 2 tbsp
• curry leaves and corainder leaves – few
• asafoetida – a pinch
• mustard seeds – 1 teaspoon
• oil for seasoning

 Method:

1. Soak the Karamani for about 6 to 8 hours. (Suppose If you forget to soak it before, Just 2 hours before the evening pooja, Soak it in hot water and then proceed to cook them).
2. In the evening, Pressure cook them for 4 to 5 whistles.
3. Heat oil in a pan, add the mustard seeds, then add the red chillies, curry leaves and coriander leaves and the cooked karamani.
4. Transfer this to another bowl, toss and mix.

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Mixed Dhal Sundal

 Ingredients:

• channa dhal  – 1/4 cup
• green gram – 1/4 cup
• black eyed peas or white eyed peas – 1/4 cup
• rajma – 1/4 cup
• Salt to taste
• Red chillies – 3 to 4
• grated coconut – 2 tablespoon
• curry leaves and corainder leaves – few
• asafoetida – a pinch
• mustard seeds – 1 teaspoon
• oil for seasoning

 Method:

1. Soak all the dhals for about 6 to 8 hours. (Suppose If you forget to soak it before, Just 2 hours before the evening pooja, Soak it in hot water and then proceed to cook them).
2. In the evening, Pressure cook them for 4 to 5 whistles.
3. Heat oil in a pan, add the mustard seeds, then add the red chillies, curry leaves and corainder leaves and the cooked dhals.
4. Toss them in a seperate bowl for a couple of minutes
5. Your Sundal is now ready

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Soyabean Sundal

 Ingredients:

• soyabeans – 1 cup
• Salt to taste
• Red chillies – 3 to 4
• grated coconut – 2 tbsp
• curry leaves and corainder leaves – few
• asafoetida – a pinch
• mustard seeds – 1 tsp
• oil for seasoning

Method:

1. Soak the soyabeans for about 6 to 8 hours. (Suppose If you forget to soak it before, Just 2 hours before the evening pooja, Soak it in hot water and then proceed to cook them).
2. In the evening, Pressure cook them for 4 to 5 whistles.
3. Heat oil in a pan, add the mustard seeds, then add the red chillies, curry leaves and corainder leaves and the cooked soyabean.
4. Mix thoroughly and serve hot

Check out craft tips for decorating your Navarathri Golu. Start something new

The post Navarathri Sundal Recipes appeared first on Indian Food Kitchen Blog.

Arranging Navrathri Kolu is also an event in itself it means inviting neighbors, friends and other relatives to visit your home and view the Kolu decorated. Small gifts are exchanged amongst women generally women exchange coconuts, cloths or blouse pieces and sweets amongst themselves. Sumangali (married) women also exchange bags containing a small mirror, turmeric, comb, beetle leaves with supari or paaku. Guests are also offered delicious Sundal as Prasad (food gift) during these 9 days.

A typical South Indian Golu or Doll Arrangement during Navratri.

Golu / Kolu is a unique family tradition carried forward in certain regions in South India particularly in Tamil Nadu, Karnataka and Andhra Pradesh. Golu is a Tamil word which translates into Dolls or an arrangement of dolls. Dolls can include a mix of mythological characters as well more contemporary ones. Lead by the womenfolk of the house, the whole process of the collecting, buying and arranging dolls is taken very seriously with preparations starting almost a month in advance. Along with the Golu, miniature parks and theme ideas are also implemented (such as a village, city etc).

Harini Murali from Chennai shares these nifty tips to beautify your Navaratri Golu by giving you simple tips to make a park and a temple that adds glitter to your Navaratri Golu.

Making a Navarathri Golu – Miniature Model Park / Theme Park / Temple

What theme to choose for my Navaratri Golu?

A simple theme such as temple with a pond can be chosen

• There are variety of themes available from traditional to modern world viz., on saints / devotees, Temples, village life, Mythological stories, Pilgrimage, Festivals, On specific deities, Go Green, Good Thoughts, Mountains, Rivers, Clay works, Wood Works, Art & Craft etc
•  You can use idols, pictures or drawings / paintings by you or by your kids or a mixture of it to display the themes
•  Use a light shaded background on steps etc so that it gives clarity to your display. White or off white is the best colour for this purpose.
•  Instead of going for electric illumination go for Oil Lamps or Candles to give a classic effect

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Creating a miniature park

Things needed to make a Park :

•  Sand
•  A small vessel or a few plastic cups
•  small dolls or you can even draw people in a paper and cut them and use it( i make this as I don’t have small miniature dolls so much)
•  Navadanya sprouts( sprouted wheat, mustard seeds, ragi or millet seeds, moong etc)
•  Icecream sticks(Next time do not throw away these sticks as it will be useful for making compounds or lights)
• Black coloured rangoli powder(you get it in shops)(this is to be used for making roads)

An example of a miniature park - this one is modeled on Mahabalipuram in Tamil Nadu

How to start preparation for your park

Mark a corner near the golu padi which will be safe and undisturbed. Clean the area, Place a plastic sheet and spread the sand evenly. If you need a hill with temple on top, below to be a forest area with wild animals, one is a residential area, one side restaurant, one side Pond with aquatic animals.

1.  Making a Mountain/Hill : Invert the vessel fill it with sand, place it in the part wherever you want the hill to be, completely cover it with sand till the sand heaps on top of the vessel looks like a peak of a mountain. Keep it on a corner of the park. pour sand over it till the vessel is completely buried under sand. Sprinkle some water to keep the sand intact.
2. For temple on top of mountain : Place miniature temple creating a base. Place the small rectangular chip tiles as steps leading to the temple at top. small miniature dolls can be placed on the steps here and there to show people climbing up or down. Cars or bullock carts can be placed at the foothill from where you can mark the roads using burnt paddy crop skins. Or you can just draw a temple shape in a cardboard or thermocoal and ake a coloured print-out of gopuram and paste it in the temple – gopuram(tower) cut
3. Lake : Mark the place where you want the pond to be placed. Then place a blue plastic sheet over which keep a flat bottomed wide mouthed small glass tray (like a circular fruit tray) and level the sand around it. carefully fill water inside it. Float the miniature aquatic animals, boats etc. in it.
4. Paddy field / for village field,lawn or grass :Make this arrangement two or three days prior to kolu if you want it to look green right from first day, or just make it a day before so that each day with the growth of ragi plants, the park will have different effect. soak ragi or wheat,wheat grows faster. Two days prior to kolu, drain and and let it sprout. these sprouts can be sprinkled evenly on the land and on the mountain/hill. Where you want forest, sprinkle some ragi as well as mustard seeds. Don’t forget to sprinkle water over the sprouts every day. Just sprinkle little water every morning and evening.
5. For Flower bed look, colour the ear buds and plant them in bunch properly on a area where no need for sprinkling much of water.
6. For street lights, you can just buy the thermocoal balls and toothpicks. Just pin a thermocoal ball on the sharp side of the toothpick and place it on every corner of your theme or your park or place it where you think you need lights.

A view of a miniature temple and a park

Arranging items in the park:

• Plant the dolls, houses, & other items as per your theme in their place.
• Make fence at the end using ice cream sticks.
• For a change even chettiar set can be placed near the mountains and with few hut like dolls, can create a village effect.
• For Roads in parks, after completing everything in your theme or park, just mark the way or road you want to have, Then just sprinkle black rangoli powder to look just as a tar road.
• Small pebbles and stones can be partially burried amidst the grass or in the mountain to give a natural look.

A simple collection of Ganesh idols here is themed as 'Ganesha Island'.

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How to do a simple temple / mantapam

You need

• 4 thermocol pieces for pillars
• 2 big pieces for top and back
• a small knife for cutting thermocol.
• A white paper or A4 sheet, pen or pencil and a scissor.(for drawing gopuram designs).
• bell-pins(gundoosi in tamil/kannada )
• sparkling colours for decorating the temple or gopuram(Temple tower).
• For temple tower – thick cardboard or a thermocol.

Follow these steps shown in the pictures below:

(Click on the image to make it bigger)

(Click on the image to make it bigger)

How to do a Hundi (Offering Box)

(Click on the image to make it bigger)

A temple chariot ( or theru in tamil)

(Click on the images to make it bigger)

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Tips to make your Dasara Golu look beautiful:

• You can hang a nice saree or netted shiney duppatta material available for decoration to decorate the centre background wall going to the two sides of the golu steps.
• You can make kolams in thermacol or plastic plates for each day and keep on display. Also discuss some topics on different types of kolams (dry flour, wet flour, spirals, dotted, geometrical, various types of rangoli etc).
• Flowers floating in water along with some candles also bring a beauty to your arrangement(you get these in shops this season).
• Play some light classical instrumentals or Mahisasuramardhini songs in the background to lit up the ambience.

Simple sarees can add to the background of the Golu

 How to treat guests during Navratri

• Make yourself available or your kids to give a warm welcome to the guests. A smile & welcome makes the occasion inviting.
•  Offering sacred things like chandan, turmeric and kum-kum and any gifts like dresses or any accessories or anything which will be very useful for them should also be given to kids.
•  Make them sit on a carpet or a floor mat which is good. They should not be made sit on just a floor without these….. You can tell people to sit on sofas or chair if an elderly person comes and / or if anyone is unable to sit on a floor.

Wishing you a great Dusshera and have fun making your Golu. Don’t forget to add in your comments and tips.

The post Navarathri / Dasara – Golu Craft Tips appeared first on Indian Food Kitchen Blog.

It’s been quite a while since I posted to this blog; if you’ve been visiting this blog regularly, please accept my apologies. To make up for my mistakes I have got some sweet news for you. The festival season has begun in India and it goes on till next year’s Pongal festival.

Oh I promised something sweet right? Ganesha Chaturthi (Vinayaka Chaturthi) festival is round the corner and it’s time for delicious Kozhukattai’s again. Try these recipes for this Ganesha festival or any other forthcoming festival and impress everyone with your special cooking skills

Download these Kozhukattai recipes as a PDF file (Right click on the link and click “save target as..” in your browser. You will need Adobe PDF reader to view this file. Print or read at your convenience and try these recipes.

Kozhakattai / Kolukattai / Kozhukattai is a sweet rice dumpling dish prepared on special occasions in South India and on Ganesha festival it is a must on the menu. Also known as Kadubu in Karnataka ; there are other variations to Kozhukattai – Modak in North Indian states and Modagam in Tamil Nadu. Modak is round-shaped while the delicious Kozhukattai is in the shape of a snail

Tradition has it that Ganesha’s favorite food was the Modak and therefore these sweets along with other dishes are offered to Him during the festival. Like all children (and children at heart), Sweets during any festival are the fastest eaten and I confess that my home, I’m the first to finish off the Kozhukattais.

Whether you’re a fan of Indian sweets or want to make the perfect Kozhukattais, there are 5 recipes below. Included is the sweet version with coconut and sesame fillings, a vegetable version and a Payasam (Kheer). All varieties of Kozhukattais usually have a central filling (sweet or spicy). The sweet filling is called Puranam in Tamil.

These recipes from my mother, have been tested and adapted from the Tamil magazine ‘Aval Vigadan’ and a book from South Indian professional cook, Mrs Mallika Badrinath; my thanks to them as well.

Share your recipes for Ganesha Chathurti using this form in the main site or leave your feedback.

1. Kozhukattai (Sweet) / Kadubu / Modak

For the rice covering:

• Rice flour – 1 cup
• Water – 1 1/4 cup
• For the coconut filling:
• Freshly grated coconut – 1 cup
• Grated white jaggery – 1 cup
• Cardamom powder – a little
• Roasted Gram Powder – 1 tablespoon

How to make / Method

Preparing the coconut filling / Puranam:

1. Grate white portion of fresh coconut.
2. Put the grated coconut in a mixer and run it with a dry grinding blade for fine & even grinding.
3. Mix grated jaggery to this and heat it in a pan, stirring regularly till the jaggery melts completely.
4. When the mixture becomes thick, add roasted Dhal Powder and cardamom powder.
5. Remove from the fire and allow it to cool before using it in the Kozhukattai.

Preparing‚ rice covering:

1. Heat water in a heavy Kadai with salt and oil
2. When it starts to boil, reduce the flame and pour the rice flour in the center in a heap.
3. Insert a ladle (spoon) and close the Kadai with a lid leaving a little gap where you have placed the ladle.
4. Cook in reduced flame for about 10 minutes
5. Switch off the stove and then quickly stir the dough taking care to avoid forming lumps.
6. Allow the dough the become lukewarm.
7. Knead the dough well using a little water for help (Sprinkle on the dough if necessary)
8. Apply oil to your hands and take out a small amount of dough in your hands (amount just less than that of Pooris)
9. Make lemon sized balls out of the dough.
10. Using your thumb and forefingers, flatten the edges first and gradually shape it like a cup while carefully turning and pressing with equal pressure on all sides.
11. Keep a little coconut filling inside and fold it to seal well, pressing down to form a plait-like design.
12. Arrange a few of these on a greased Idli plate and steam them in a pressure cooker or Idli vessel for 7 to 10 minutes.
13. Serve hot with other dishes on Ganesha Chaturthi or enjoy it seperately

Note:

For making modak (modagam), instead of the shaped described in step 10, make it into a rounded shape and then style the edges like a plait.

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2. Sesame (Till Seeds) Kozhukattai

Ingredients

• White Sesame Seeds – 1 cup
• Grated Jaggery – 1 cup
• Cardamom powder – a little

Method

1. Dry roast the sesame seeds until it puffs up and turns golden. Roast about 1/4 cup at a time
2. Pound the seeds well until it is mashed and forms a powder.
3. Add jaggery and pound together with the sesame seeds till it is properly mixed.
4. Add a little cardamom powder at the end.
5. Use this a filling with the Kozhukattais prepared with rice flour

Note:

Use the same ingredients and method for making the rice covering given in the Kozhukattai) recipe above

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3. Rice and Sugar Kozhakattai

Note:

Prepare the rice flour dough (covering) as given in the Sweet Kozhakattai recipe.

Ingredients

• Grated Coconut – 1 cup
• Sugar – 1/2 cup
• Cardamom Powder – a little

How to make / Method

1. Mix rice flour, coconut (grated), sugar and cardamom. Sprinkle some water and make a smooth dough
2. Make small balls from this dough and make a shape like that of a modak (modagam). Using your fingers press in the center till a circular shape is formed. Shape the edges like a plait
3. Arrange these in a greased plate (Idli plate) and steam in a pressure cooker or Idli vessel for 7 to 10 minutes
4. Serve hot

(Photo: Kozhakattai and Sweet Pooranam filling‚ seen above)

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4. Vegetable Kozhakattai

Ingredients:

• Potatoes – 4
• Carrot – 1
• Beetroot – 1
• Cabbage – 50 grams
• Beans – 50 grams
• Cauliflower – 1 small
• Ginger – 1 piece
• Onions – 2
• Green Chillies – 8 small
• Lemon – a small one
• Oil – 1 tablespoon
• Mustard seeds – 1 tea spoon
• Urad Dhal – 1 teaspoon
• Salt – to taste
• Curry Leaves – a few
• Coriander leaves – a small bunch

How to make / Method:

1. Wash all the vegetables
2. Chop them into small pieces
3. Steam all the vegetables
4. Heat oil in a pan. Put mustard seeds, Urad dhal, Green chillies, ginger, onions, coriander leaves and fry for a little while.
5. Then add the steamed vegetables, salt & fry them for 5 minutes.
6. Add lemon juice and mix well. The vegetable filling is now ready.
7. Make rice flour Kozhukattais like the one given in the Sweet Kozhukattai recipe
8. Keep a little vegetable filling inside and fold it to seal well.
9. Arrange on a greased plate and cook in a steam pressure cooker for about 7 to 10 minutes
10. Serve hot.

5. Milk Kozhukattai Payasam

Note

prepare the rice flour dough as given in the sweet Kozhukattai recipe. Do not make the shape like that for Sweet Kozhukattai.

Ingredients

• Milk – 1/2 literSugar – 1 1/ cup
• Cardamom powder – a little
• Fried Cashewnuts – 10
• Ghee – 4 teaspoon

How to make / Method

1. Make small balls with the rice flour dough, steam it in a greased plated for 7 to 10 minutes (if you haven’t already done so).
2. Bring the milk to a boil and add sugar to it
3. When the sugar dissolves completely, add steamed Kozhukattai balls and caradamom powder.
4. Add fried cashewnut pieces
5. Serve hot with lunch

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Bonus Recipes - 

6. Nuts Kozhikkatai

Ingredients:

• Raw rice – 2 cups
• Jaggery – 2 cups
• Cashew nut, Almond – 3 cups
• Ghee – 2 table spoon

Method

1. Soak the raw rice in water for two hours.
2. Drain the water and keep it dry in shade
3. Then grind the raw rice in mixie and make it as a powder
4. Heat the pan and add ghee, Cashew nut and almond
5. Mix the roasted nuts in raw rice powder
6. Heat the pan and add 1 ½ cups of water and add jaggery to it. Mix well. Allow the jaggery to dissolve completely in water.
7. Then add the jaggery water to the rice powder and make it as your desired shape.
8. Keep that in the idli stand for ten minutes and serve it hot

7. Oats Kozhukkatai

 Ingredients

• Oats – 1 cup
• Raw rice powder – 1 cup
• Grated coconut – ½ cup
• Salt to taste

For seasoning:

• Oil – 1 table spoon
• Mustard seeds – 2 teaspoon
• Urud dhal 1 ½ teaspoon
• Onion sliced – 1
• Red chilli powder – 2 table spoon
• Curry leaves – 2
• Idli Red chilli powder – 2 cup
• Salt to taste

Method:

1. Grind the oats in mixie without adding water to it
2. Add rice powder, grated coconut and salt to the oats powder and mix it well with water
3. Make the above mixed items into a small ball shape
4.  Heat the pan with 6 cups of water.
5. Add the rice ball into the water and cook it for ten minutes in a low flame
6. The ball becomes soft after ten minutes and keep it aside in separate plate
7.  Heat the pan and add seasoning to it.
8. Add balls to the seasoning, then add red chilli powder, idli chilli powder and fry it for two minutes and serve it hot.

Update: Download these Kozhukattai recipes as a PDF file (Right click on the link and click “save target as..” in your browser. You will need Adobe PDF reader to view this file. Print or read at your convenience and try these recipes.

Share your recipes for Ganesha Chaturthi using this form in the main site or leave your feedback.

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The post 5 Kozhukattai recipes for Ganesha Chathurthi appeared first on Indian Food Kitchen Blog.

Indian food never seems to be short of options for Snacks and short-eats. But like every home, budding cooks want to try out something different. We are a cookery-show inspired home and weekends are the perfect time for experimenting various dishes shown on TV. I’ve always wanted to make those spring rolls similar to that of a restaurant’s but couldn’t get around it so far. But now, I’ve finally made them! This one is a crispy variety of spring rolls, but this one has a potato filling instead of other veggies that you normally find in a roll.

It tasted great with tomato ketchup and is a perfect starter for any party. Tell us how you like it in the comments.

Recipe follows below:

Potato Spring Rolls

Ingredients:

• Maida – 2 cups
• Potatoes – 1/2 kg
• Oil – 2 table spoon
• Salt – as required
• Sev – 1/4 kg
• Bread crumbs – 1 cup
• Corn flour – 2 table spoon

The post Potato Spring Rolls – Step by Step Recipe appeared first on Indian Food Kitchen Blog.

The photo is clicked from a mobile camera and doesn’t do full justice to the dish, but Dipra assures us that the fish curry will make you want more with every bite. Try this for lunch or dinner.

Rohu Macher Jhol

Ingredients: 

• Potatoes sliced – 5
• Fish (Rohu) – 6 pieces
• Salt, turmeric – as required
• Sugar – a pinch
• Oil – as required
• Onions chopped – 2
• Chilli powder, dhania powder, jeera powder – 1:1:3
• Coriander leaves – for garnishing

• Methi
• Saunf
• Black jeera
• Jeera
• Radhuni
• Mustard seeds
• Oil

The post Rui Macher Jhol (Bengali Fish Curry) appeared first on Indian Food Kitchen Blog.

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Indian Food Kitchen welcomes our new contributing editor Sana to our blog. Sana is going to share her super food recipes, coking tips and other culinary adventures. Join us in welcoming her to this blog – IFK Team

 Recipe continues below: 

Ingredients

• Left Over Idlis – 10
• Salt – as required
• Capsicum – 2 Nos.
• Onion – Chopped, 4 Nos
• Soya Sauce – 1 Tablespoon
• Chlli Sauce – 1 table spoon
• Tomato Sauce – 1 tablespoon
• Ginger Garlic paste – 1 tablespoon
• oil – for frying

3. Slice Onions and capsicums into thin slices. In a seperate pan, heat a little oil and fry the onions and capsicums for about 5-8 minutes.

 

4. Add all the sauces and salt into this pan.

5.  Add the fried Idlis, add a little more of the sauces if required and then fry it well. Garnish with Spring Onions (optional) and serve hot with Tomato Ketchup or Sauce.

How did you like this dish? Do you have any similar ideas like this? Share with me in the comments below.

The post Crispy Idli Manchurian with Leftover Idlis appeared first on Indian Food Kitchen Blog.

This yummy looking dish greeted us on a rainy evening. Inspired from a cooking show on TV, my mom says that this dish can be made by bachelors and amateurs alike. We used KrackJack biscuits here and the taste was both sweet and tangy. But it is preferable to use salt biscuits. Leave your feedback below in the comments.

Ingredients:

• Salt Biscuits – 2 packets
• Chopped Onions – 1 cup
• Chopped coriander leaves – 2 tablespoon
• Readymade Sev or Snacks Mixture - 1 cup
• Spiced groundnuts – 1 cup
• Red chilli sauce, green chilli sauce and tomato sauce – 2 teaspoons
• Tomato slices (optional) – 1 cup
• Puffed rice  – 2 cups

Method:

The only hard work  you’ll have to do with this dish is the presentation ??:-) Arrange the biscuits in a design that appeals to you. My mother chose a squarish design to arrange the biscuits.

On top of these sprinkle the chopped onions, top it with the sev and serve with the sauces. You can also serve each biscuit with the toppings. You can also add tomato slices to this quick salad. To increase the quantity you can add puffed rice with a twist of lemon which gives it a tangier taste.

The same dish but tomato slices replacing the biscuits below:

Check out more such snacks and biscuits:

Biscuit recipes

Indian snacks recipes

Do you know of any such quick snacks? Share the recipe here or leave your blog or website links in the comments below.

The post Quick Biscuit Chaat appeared first on Indian Food Kitchen Blog.

Sangeetha, an aspiring chef from Mumbai, and our favorite fans from Indian Food Kitchen’s Facebook group, shares this yummy recipe for Vanilla Ice-cream that you can make without eggs.

She says

hiiiiiiiiiii ! 2 beat the heat here is a more chilling recepie for my foodie friends.

Recipe Follows Below

The post Eggless Vanilla Ice-Cream Recipe for a Hot Summer day appeared first on Indian Food Kitchen Blog.

Ok, back to the main topic, Beula from faraway New Zealand has contributed this recipe for Chicken 65, a popular appetizer / starter / non-veg snack, which surprisingly many Indian restaurants seem to have forgotten these days.

Many thanks to Beula for sharing the recipe for this popular dish. India seems to be a chicken crazy nation (food wise, that is) and this dish sure is a non-vegetarian delicacy. Enjoy and do post your comments below.

Recipe follows below:

Ingredients

• Chicken – I went with some thigh pieces and chopped into 1.5 inch pieces, you can go boneless and get some breast meat
• Yogurt – 1/2 cup
• Lemon juice – 1 1/2 tablespoon
• Rice flour – 2 tbsp
• Dried Red chillies – 4
• Ginger -2 inch piece
• Garlic – 6 cloves
• Tumeric powder- 1/4 teaspoon
• Coriander powder – 1/4 teaspoon
• Black peppercorns – 1 tablespoon
• Oil to fry
• Salt to taste
• Curry leaves – 20

How to Make:

1. Beula says “I am not sure why there is a huge fan club out there for this appetizer, I guess people assume it has to be good! There are probably different versions to this recipe. I tried out Sanjeev Kapoor’s recipe and here I am presenting it to you to try The chicken is marinated in yogurt and a spicy masala paste and then fried.”
2. Grind the ginger, garlic, dried red chillies, peppercorns, tumeric and coriander powders with 10 of the curry leaves to a fine paste. You might need to add some water to help with the grinding.
3. In a separate bowl, blend the yogurt, rice flour, lemon juice, salt and 4 tbsp of oil. Pour in the ground spice paste and mix it well. To this, add the chicken pices and marinate for an hour in the fridge.
4. An hour later, heat some oil in a fry pan and add the chicken pices in small batches and stir fry on high heat for a minute, tossing continously. Turn the pieces frequently, basting with the remaining masala. Cook until the oil separates and the chicken pieces get all crispy on the outside.
5. Finally add the remaining 10 curry leaves, toss well and drain on some absorbent paper before serving.
6. Garnish with some freshly chopped cilantro.
7. Serve this appetizer hot with some lemon wedges, fresh onion slices and a mint chutney. Or you can just serve it just as, the chicken is moist on the inside and is delish!

Also check these links:

Appetizer and Snack Recipes from Indian Food Kitchen Main site

Chicken Kali Mirch Recipe

Sanjeev Kapoor’s Chicken 65 recipe

Chicken 65 by Yummyoyummy.com

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This was a guest post by Beula, a visitor to our Indian Recipes site. You can visit her blog at: http://eaterspot.wordpress.com/

The post Spicy Chicken 65: Guest Recipe appeared first on Indian Food Kitchen Blog.