No, no, no I am not writing review on Maggi noodles. These are few recipes which are zhatpat, and appetizing.
Bread Pakoda
Ingredients
6 slices of bread, 200gm besan, 1 teaspoon haldi powder, 1 ½ tbsp chili powder, 1 ½ tbsp amchur powder (if not available chat masala would do the needful) 1tbsp ginger garlic paste (can do without it), coriander leaves finely chopped, water to make the batter and salt to taste.
Cut the edges of the bread slices. Then cut them diagonally. In a bowl mix 200gm besan with all the ingredients with leaving the bread and coriander leaves. Add water to the mixture to make a thin consistent batter. Now add the chopped coriander leaves. Mix well.
In a pan heat the oil. Dip the bread slices in the batter and deep fry till golden brown.
Relish it with Chutney or sauce. One can add some left over vegetable dish in between the slices and dip in the batter to add more taste to the Pakoda.
Generally non-veg dishes take a lot of time. Here’s one dish which does that almost 20 mins.
Gosth bahar
½ kg Mutton pieces, 2tbsp oil, Tejpatta (Bay leaves) 3 Dried red chilly, 4 Cloves, 1 Big elaichi, 2small elaichi, ½ inch strip of Cinnamon 2 medium sized onions chopped, 1tbsp ginger garlic paste 2 green chilies finely chopped, 4 tomatoes finely chopped, 10 pepper, ½ tbsp haldi powder, 1tbsp chili powder, ½ tbsp garam masala, Coriander leaves finely chopped for garnishing, 350 ml water, Salt to taste.
Put water in the pressure cooker. Add mutton, onion, ginger, garlic, green chilly, pepper, and powdered masala, tomato, salt and 1 tbsp oil. Pressure cook for 15 mins after the first whistle on medium flame. Let the pressure cooker cool.
Heat 1tbsp oil in a pan. Put Jeera, dried red chilly and garam masala. When Jeera starts to splutter, add the whole content of the pressure cooker to the pan. Sauté for 5 mins on high flame. Cook for some more time till most of the water of mutton dish gets evaporated, or till you reach the desired consistency of water in the dish. Put off the flame. Garnish with chopped coriander. Serve hot with chapattis, rice or bread.
Now for some salads. This salad is more for people who enjoy food without thinking about the calorie intake. Since I’m more on the slimmer side, I prefer potatoes and rich cream. For those who are calorie conscious, eat this and exercise more for a day…. hahaha…
Potato salad
15-20 small baby potatoes washed clean 2-3 springs mint leaves.2-3 garlic flakes, 1/2 tsp white vinegar, salt to taste, 1 spring onion finely chopped, 1 medium sized onion coarsely chopped, 2 green chilies finely chopped, 1/2 piece ginger grated, 1 cup dahi (yogurt)
1/2 cup cream (can use low fat cream), sugar for light taste.1/2 tablespoon oil.
Keep aside small portion of each ingredient. Tie curd in muslin cloth for 1 hour or so. Pressure cook potatoes till cooked but firm. Do not peel. Make one slit half way. In a pan heat oil and add ginger, green chili, mint, garlic and onion. Remove from flame. Pour onto potatoes and mix by tossing. Add other seasoning i.e. Salt, sugar, vinegar. In a blender, blend cream, curd till smooth and light. Mix in by hand the small portion of all ingredients kept aside. In a salad bowl take the potatoes and spread. Chill both. While serving pour the curd mixture on the potatoes and garnish with chopped spring onion.
If you like it to have a tangy taste, add black grapes to it and I assure you it tastes yummy.You can try baby corn, golden corn or paneer as an add on to this salad.
Relish these mouth-watering recipes till I come back with more…………………