Aloo bhajiya/Aloo pakora/ potato fritters


Sliced finely and dipped in besan yummmm…I mean , this one bhajiya is my husband’s favourite. He prefers Aloo bhajiya than the kandha one….a very simple recipe, best when served hot.lets go in the making now….

Aloo bhajiya
ALOO BHAJIYA

Ingredients

2 potatoes (thinly sliced)

1 cup besan (chickpea flour)

2 tablespoon rice flour

1/2 tablespoon jeera (cumin seeds)

1/4 tablespoon haldi powder (turmeric)

1/2 tablespoon red chilli powder

1/2 tablespoon coriander powder

1/4 tablespoon ajwain (carrom seeds)

Salt as per taste

2 tablespoon oil for the batter

Oil for frying

Water for the batter’s consistency

Aloo bhajiya
Aloo bhajiya

Method

Firstly wash and peel the potatoes well

If you have ,chip’s slicer well enough use them to slice the potatoes

If not ,then do slice it with knife thinly. Set aside in a bowl of water so that they don’t turn dark

Now in another bowl,take besan and rice flour,salt and all the spices with 2 tablespoon oil and mix with water,to a thick consistency

Heat oil in kadai,once it’s hot enough, take each slice of potato dip in the batter and fry in oil

Till light brown and remove it on the kitchen towel

Serve it with coriander chutney

Rice flour is used to make the bhajiya/ fritters crispy,if you wish it can be skipped

Wheat flour fryums/gehun ki kurdai


Fryums are any cereal based pellets that are deep-fried the one I am sharing today is a popular maharashtrian papad made out of whole wheat.This recipe is not easy as it needs a lot of muscle power in mixing the dough.Your hard work is paid off when you fry them and have with tea or your lunch..Summers are the time when some places don’t receive many vegetable in market,so have these fryums with your dal chawal.

My mother in law once had sent these to my mother and she just loved it…so whenever I am in Mumbai I make it a point to take them along.

FRYUMS
FRYUMS

Ingredients

1 kg wheat (gehu)

Salt as per taste

Method

Soak the wheat in water for 5 days

And keep changing the water every day

Not less than 5 days as it takes time for the wheat skin to become soft

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This is how the wheat will look after soaking 5 days

Now grind them into a paste (not fine )

Grind it with water

The next step will be of straining the pulp from the skin

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Once it has been strained keep it for another 1 day to ferment

Cover it with cloth

The tricky process now,boil water with salt in huge pan (1/4 of the pan)

Once the water starts boiling start pouring the wheat pulp slowly by continuously mixing, till there are no lumps remaining and the dough is thick

While it’s still hot start filling the sev maker and give them shape on plastic sheet

Once the sheet is full with kurdai sun dry them for 2 to 3 days

When they have dried completely you can deep fry them.

Your gehu ki kurdai is ready, have with tea

While the wheat is soaked it gives a very foul smell,don’t worry once sun-dried and later fried this smell vanishes

Potato chips/how to make potato chips


A home-made potato chips is what my kids crave for and the perfect time to make them is summer,as the sun is at its best.For storing these the whole year ,they definitely have to be perfectly sun-dried. A simple procedure to make these chip’s and store

Ingredients

5 kg potatoes (large ones, quantity depends on you)

Chip’s slicer

Salt

Water

Method

Firstly peel and wash the potatoes nicely and keep in cold water

potato chips in making

Now,take slicer and slice out the potatoes, keep it in water so that they don’t turn black

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Once you are done with slicing

Heat water in a huge pan with salt

Once it starts boiling take those sliced potato in small quantity and boil for a minute or till the potatoes are semi cooked(wait till one or two boils)

Strain from the water and keep aside

Boil all the potatoes in same manner

Now spread on plastic sheet or cloth and sun dry them

For 2 days

On the 3rd day take bunch of chip’s and deep fry them,if it splutter like there’s water in the pan,that means chip’s have to be dried for 1 day more

Store them in air tight container

They last for 1 to 2 years with the same taste

Kanda bhajiya/onion fritters/pyaaz ke pakore


When one has kids In the house and they wanna eat something, you have to give them straight away, they won’t wait for rainy season or winter season…you might be thinking what am I trying to say..let put it this way

Mid summer ,Nagpur temperature is already 43 degrees and my kids wanna have kanda bhajiya (onion fritters)…so their wish has to be my command..here you are kanda bhajiya with tea .I do avoid deep-fried food,but once in a while is ok

KANDA BHAJIYA
KANDA BHAJIYA

Ingredients

4 onions finely sliced long

2 cups besan (chickpeas flour)

1/2 tablespoon coriander seeds

1/2 tablespoon haldi powder (turmeric)

1/2 tablespoon ajwain (carrom seeds)

1/2 tablespoon red chilli powder

1/2 tablespoon coriander powder

2 tablespoons oil (to add in the batter)

5 to 6 green chilies finely chopped

4 to 5 curry leaves

Some coriander leaves

1 1/2 tablespoon salt or as per taste

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Method

Finely slice the onions long and mash them with your hands so that they break more even

Now add all the masalas given in the ingredients with the oil.Except salt

Give it a nice mix with hands so that masala is coated properly on the onions

I prefer less besan in my bhajiyas so have added in equal proportion, otherwise it’s only besan in our mouth ,one has search the onions (lol)

Now add the besan ,again mix it dry first,then water to a thick consistency and salt as per taste

Heat a kadhai on medium flame and take small portions with your hands and slide them in the oil

Once its set and starts getting the colour flip it on the other side

Keep stirring both the sides till golden brown in colour

KANDA BHAJIYA
KANDA BHAJIYA

Your piping hot kanda bhajiya/pyaaz ke pakore/onion fritters are ready to be served with spicy coriander chutney

Enjoy it in any season

Muthia/steamed dumplings/ How to make lauki muthia


Steamed food is best to consume as it’s healthy this recipe is a complete steamed one full with nutrition. Loved by all in the house young to old.Muthia is called fist in hindi,so basically people in old days used their fist for the shape,so the name muthia

Muthia are all favourite in our house,as it’s good for heart patients also and mother in law is one

Let’s check out the recipe

Ingredients

1 cup grated lauki/bottle gourd/doodhi

1/2 cup grated or finely chopped cabbage (I have used food processor here)

1 cup grated carrots (optional)

1 cup wheat flour

1 cup besan

1/2 cup rice flour

5 to 6 green chilies

1 tablespoon ginger-garlic paste

1/2 tablespoon haldi (turmeric powder)

1/2 tablespoon red chilli powder

2 tablespoons coriander leaves chopped

1 1/2 tablespoon lemon juice (or amchur powder)

2 tablespoon oil

Salt as per taste

2 tablespoons sugar or as per

For tempering

1/2 tablespoon rai (mustard seed)

1/2 tablespoon white til (sesame)

Method

Take a large bowl,now mix all the ingredients given above with the oil add water if required as lauki itself has high water content .And its enough to bind the dough

knead a soft dough

Let it rest for 10 minutes

Meanwhile take the steamer pour water

Grease the plate with oil

Roll down the dough into cylinder shape

And keep on the plates and close the lid

Steam them for 30 minutes

Remove and let it cool down

Cut into pieces

Take a frypan heat oil add mustard seed and sesame let it splatter

Pour the tempering on the muthia

Serve with chutney

I have deep-fried some muthias as kids love them fried

You can also fry as one wishes to have

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