Moong Daal Vada (Laddu)

Moong Daal Vada (Laddu), i know delhi people would know how yummy is this one. Here's the delicious Moong Dal laddu's. This is a perfect snack in rainy weather best served with Grated raddish and mint chutney. Hope you would love to try this.

Ingredients:

1 Cup Moong Dal without skin

           2 tbsp Rice Flour              

¼ Cup Water

½ tsp Salt

½ tbsp Chopped Green Chili

3 tbsp Chopped Cilantro

1 tsp Chopped Ginger

1 tsp Cumin Seeds
1 tsp Fennel Seeds
Pinch of Hing
Pinch of Baking Soda
1 Chopped Onion
Oil for Deep Frying
1 tbsp Chopped Curry Leaves
 2 tbsp Chopped Cilantro

Process:

1) Soak Moong Dal for atleast 3 hours.

2) Take a grinder, add in soaked Moong Dal and grind well with water till becomes coarse paste. Add water slowly as per required.

3) Add in Cumin Seeds, Fennel Seeds, Salt, Rice Flour, Chopped Cilantro, Curry Leaves, Onion, Baking Soda, Hing, Ginger and mix well.

4) Heat up Oil for frying on medium flame. Make any shape vada's and fry them till turn golden brown....Enjoy hot!

Custard Cake

Custard Cake, this cake is super soft and melting mouth. This is more like Britannia cake we have in india. You can add any flavor like lime or orange, also you can add some nuts or cherry in the cake to flavor cake. Here comes the recipe..hope you will enjoy trying and let me know the reviews..

Ingredients:

1 ¼ Cup of All Purpose Flour/ Maida

1 Cup Sugar
1 tbsp Custard Powder

½ Cup Oil
¼ Cup Curd

3 Eggs

1 tbsp of Vanilla

1 tsp Baking Powder

¼ tsp of Salt

Process:

**Tools Used: Hand Mixer, Spatula, Whisk, Bowl, Loaf Pan.

1) Preheat your oven to 350F. Line loaf tin with parchment paper and keep it aside.

2) In a bowl sieve the Flour, Baking Powder, Salt, Custard Powder and set aside.

3) In another bowl mix together the Oil, Eggs, Vanilla, Curd and Sugar until everything well combined and beat till the mixture gets lite and fluffy.

4) Add flour mixture into liquid batter slowly.

5) Pour the batter into cake tin. Bake for 50-60 mins, let that cool for 10-15 mins and Enjoy with ta cup of coffee.

Tips:

1) Don't over mix the batter while mixing dry ingredients to wet ingredients.

2) All the ingredients should be at room temperature.

Chicken Kabab

Chicken Kabab, are full of amazing flavors. A wonderful friend taught me this recipe and i love her for that. Thanks Sanjukta. These are super soft just melts in mouth with crusty top. Goes great as starter with tamarind chutney or coriander mint chutney.I hope you all will try these kabab's and love this.

Ingredients:

2 Cup Minced Chicken
1 tsp Lime Juice
1 tsp Cumin Powder

½ tsp Red Chili Powder
2 tbsp Ginger Garlic Paste
1 tbsp Garam Masala
2-3 tbsp Bread Crumbs

1 tbsp of Salt
¼ Cup Chopped Cilantro
¼ Cup Chopped Cashews
1 Egg
1/2 Cup Bread Crumbs

Oil to Shallow Fry

Process:

1) Cook Chicken and Ginger Garlic paste in a pan till chicken cooks and dry.

2) Take chicken in a big bowl and salt, cilantro, lime juice, Cashews, Cumin Powder, Garam Masala, Red Chili Powder, 2-3 tbsp bread crumbs and mix well.

3) Now to make kabab take a big lemon size ball of mixture. Take a flat nonstick skittle. Heat the oil in a pan, once oil is hot add in kabab's and fry from both sides till they turn golden brown from both sides.

4)  Now kabab's are ready, Serve with lemon and cilantro.

Enjoy!

Paneer Bhatura

Paneer Bhatura, this is a amazing twist to our plain Bhatura. As i am outside my home country and was missing them badly. I know, it looks like a big task but trust me its not. Goes great with Channa Masala posted on my blog. So, please try this recipe and lemme know how you liked it.

Ingredients:

1½ Cup All Purpose Flour/ Maida
1 tbsp Semolina
½ Cup Curd

½ tbsp Active Rise Yeast
½ tbsp Sugar
1 tsp Salt
½ Cup Lukewarm Water
Oil for deep frying

Filling:

1 Cup Cottage Cheese

½ tsp Cumin Powder

1 Finely Chopped Green Chili

½ tsp Salt

½  tsp Chat Masala

1 tbsp Chopped Cilantro 

Process:

1) Take a bowl with flour in and add in Semolina, Active rise yeast, sugar, salt and mix well.  Then add in curd and mix softly with hands. Then slowly add in water to kneed soft dough.

2) Cover the dough and let it rest for an hour. Then after you will observe the dough turns double i.e fermented. Punch dough to remove air from the dough. Then let the dough rest for 10 minutes so that it becomes easy to handle. Now make equal size round balls.

3) Take a bowl add in Paneer, Chat masala, Salt, Green Chili, Cilantro, Cumin powder and mix well. Take dough balls and roll them now put some filling in the middle. Now close the edges like me do for filled paranths.

4) Now roll the balls with rolling pin to make any shape you like with the help of dry flour or the authentic way is to make oval shape with the help of hands and oil. 

5) Heat up the oil for frying. Add Bhatura's one at a time. You will observe the bhatura's will fluff up then its the time to flip that and fry from the other side too.

Enjoy !!