Pakora or fritter as you say it, is a very popular and common delicious snack in Indian household. Accompanied with a hot cup of tea/coffee it makes our evening happy. This Pakora recipe is cooked by dipping capsicum slices in gram flour batter and then deep fried in oil. It takes 10-15 minutes to cook this recipe. Also it requires two -three ingredients to cook this pakora.
Rating: 1 out of 5.
Now a days my mother is cooking this recipe for our lunch or dinner. In Bengali style lunch or dinner thali, there usually is a dal-rice combo in the beginning. Now to accompany this we usually have some light curry like paanchmishalitorkari or some fries like aloobhaja or kumrobhaja or any Bhaja. We Bengalis love bhajabhuji (fries).
This pakora , we first had it in our Puri Trip. After taking a stroll on the beach, when we were searching for some crunchy snack, this pakora caught our attention. A vendor was selling it on the street. We bought it, and after taking a bite, we had that amazing taste. My mother,who is an amazing chef , planned to cook this for us. We had it several times before. So thought of sharing this recipe this time.
HOW TO COOK CAPSICUM PAKODA (STEP BY STEP WITH PHOTOS)
Take Capsicum one by one. Remove the stem and seeds. Then cut into thick strips. Take 1 Cup Gram flour and 1/2 cup rice flour in a bowl. Add 1/2 tsp turmeric powder and salt to taste. Add water and whisk it.
Now take capsicum slices and dip them carefully in the batter.
Pour soya oil in pan. Now deep fry the fritters.
Take the fritters out from the oil. Drain out the excess oil and serve hot.
RECIPE CARD FOR CAPSICUM FRITTERS
Cuisine – Indian
Course – Snack
1 Cup Gram flour
1/2 cup Rice flour
1/2 tsp turmeric powder
Salt to taste and Soya Oil
Take Capsicum one by one. Remove the stem and seeds. Cut them into thick strips. Take 1 Cup Gram flour and 1/ 2 cup rice flour in a bowl. Add 1/2 tsp turmeric powder and salt to taste. Add water and whisk everything.
Now take Capsicum slices and dip them in the batter.
This easy to cook Snack is a popular recipe in our house. My mother cooks this recipe on weekends. We enjoy this recipe over a cup of tea. Also she cooks this recipe when we there is nothing much to have with rice Dal combo. Like I always say, this recipe is very easy to cook. You don’t need much ingredients to cook this recipe.
Indian kitchen seems incomplete without a container of lentils. From red lentil to yellow lentil, to any other Dal, an item of Dal is must in our Menu. My mother prefers to cook mix Dal, i.e a mixture of moong, masoor and tur Dal. And believe me it tastes awesome. Do you want the recipe?
Rating: 1 out of 5.
These delectable morsels are very humble in nature. From accompanying rice and dal to tasty appetizers it works great. Just serve hot with a dollop of ketchup, your guest gonna lick up the plate.
HOW TO COOK BENGALI STYLE MUSUR DALER BORA (STEP BY STEP WITH PHOTOS)
Soak 1 cup red lentil i.e Musur Dal in water for 2 hours. (You can soak it for more than 2 hours, but minimum soaking time is 2 hours. It makes a smooth paste) . Now drain out the water and put the Dal in blender. Add chillies. Make a smooth paste.
Now add 1 tsp Turmeric powder and 1 tablespoon salt in the Dal paste.
Whisk it .
Pour soya oil in pan. Let it boil in high flame. Then put small dollops of the Dal batter in the oil. Make the flame medium. Fry till the Bora becomes crispy outside.
RECIPE CARD FOR MUSUR DALER BORA
Prep time -2 hours
Cooking time -15-20 minutes
Total time -2 hours and 20 minutes
1 cup Red lentil/ Musur Dal
2/3 Green Chilli
Salt to taste
1 tsp Turmeric powder
YIELDS -10-12 FRITTERS
HOW TO COOK BENGALI STYLE MUSUR DALER BORA
Soak Red lentil /Musur Dal in water for 2 hours.
Drain out the water and put the Dal in blender. Add chillies. Make a smooth paste.
Take the paste in a bowl. Add salt and turmeric powder.
Put oil in pan. Boil the oil.
Put dollops of Dal batter in pan. Fry till the Bora becomes crispy and golden.
Here’s presenting Kolkata style tikki chaat recipe. It is easy to cook Chaat. Even a novice cook can cook this recipe easily.
Aloo tikki chaat- a super delicious chatpata dish. I have used only pinch of oil, thus making it healthy.
Fried potato balls topped with sweet and tangy tamarind chutney is popular all over India.
This simple appetising snack that mainly originated in North India is now hugely popular all over India. I personally had this for the first time when I visited Varanasi in my school vacation. During our sight seeing trip, we skipped lunch but were hungry like rats rattling inside tummy. There we spotted a vendor selling something hot across street. On reaching closer we spotted potato balls all sizzling hot on a oven. Little me loved those balls topped with green and red chutney . Trust me the flavour is still tickling my tastebud.
This is the first time I tried this recipe at home. The preparation varies from kitchen to kitchen. This version is one that I indulged a while ago in our local chaat vendor. You can make it onion free. Also I haven’t used any filling just to make it simple. If you wish you can make filling of your choice like cholar dal or even paneer.
I keep chutney ready at home in case I am in mood for chaat eating. Will share the recipe of chutney soon.
Let’s start making this.
Better to use freshly boiled potatoes than frozen one. That makes the taste better.
I have used besan for binding. You can use rice flour or bread crumbs or even oats powder.
STEP BY STEP RECIPE WITH PHOTOS
Peel off potatoes and boil them. Chop them into pieces.
Now put the spices – 1 tsp cumin powder and 1 tsp Salt and 1/4 tsp turmeric powder.Then mash everything together.
Add 6-8 spoon besan and start kneading again.
Make small balls or tikkis.
Time to drizzle oil in pan. Place the tikkis and fry them.
Prepare the curd. Take the curd in a bowl. Whisk it with 1 tsp of salt and sugar(tastewise). It’s ready for topping. Take the tikkis on a plate. Top it with curd and chutney. Sprinkle sev and it’s ready.
STEP BY STEP PREPARATION WITH VIDEO.
RECIPE CARD FOR ALOO TIKKI CHAAT
Cuisine – Indian
Course – Snack
Yield -10 pieces
Prep time -10 minutes Cook time – 15 minutes Total time -25 minutes
AUTHOR – TINA
Turmeric powder -1/4 tsp
Cumin powder -1/2 tsp
Salt -1/2 tsp
6-8 spoon Besan
HOW TO MAKE TIKKIS.
Take the potatoes. Peel off the skin and boil them.
Then take potatoes on a plate. Put the spices. Mix everything.
Then add the besan and mix well.
Drizzle oil in pan and fry the tikkis.
Put tikkis on a plate. Add spoon of curd on top. Then add Tamarind chutney. Sprinkle sev and serve.
Craving for something delicious- Then this simple yet indulgent is the perfect choice. Have you ever cooked Kachori at home? Why not? It’s not that tough to cook as it seems. You can easily cook this recipe at home. Still thinking!! Why ? At least try to cook this recipe once , you are gonna love it.
This crispy spicy kachoris make the perfect snack. It is one of the popular home made snacks, it can be easily prepared at home using the available ingredients. That’s the advantage of this preparation. You can easily tweak the stuffing on basis of your palate preference and ingredients available at home.
This popular Indian snack is an essential part of Rajasthani cuisine. The preparation might look complicated to you but believe me it’s the simplest thing you can offer to your sudden drop by guest.
Moong Dal is a rich source of plant based protein and hence is a healthy option.
Make sure to fry kachoris in low or low medium flame. If kachoris are slow fried only then it is flaky and has soft texture.
If you don’t want to fry , you can easily bake it 180°C in a pre heated oven. Bake till the crust becomes golden.
Thickness of the crust should be medium, neither thick nor thin.
CUISINE – INDIAN
COURSE – Main course/ Starter/ Snack
PREP time ⏳- 15 minutes
Cooking time ⏳- 15 minutes
Total time ⏳-30 minutes
Flour -2 cup maida and 1 cup Atta
Refined oil/ghee -4 tsp
Salt and water as much needed.
Moong dal – 1/2 cup
Ginger paste -1/2 tSp.
Cumin seeds -1 TSP
Coriander seeds -1 TSP
Fennel seeds -1/2 tsp
For tempering – 1/2 tsp Cumin seeds
YIELD -12 PIECES
TIP – YOU can soak the moong dal for 4-5 hours.
Measurement of the spices depends on the requirement. You can change it on the basis of your need.
COOKING STEPS ( STEP BY STEP RECIPE WITH PHOTOS)
Preparing the dough
Take all the ingredients of dough making in a bowl.
Add water as much needed and knead the dough.
Let it rest.
STUFFING OF THE KACHORI
Soak the moong dal for 2-3 hours.
Then grind it in a grinder with the ginger slice.
PREPARATION OF THE SPICES.
Dry roast the spices in pan.
Crush them using rolling board and pin.
Now put oil in pan. Temper the oil with cumin seeds. Then add the moong dal paste.
Add salt to taste and sugar. Add the spice powder. Cook till the dal dries up.
Make balls out of the dough. Put 1 tsp of the stuffing.
Cover it. Then flatten it with your palm.
Put oil in pan. As oil becomes hot, lower the flame. Put the kachoris.
Fry them till kachoris become fluffy and golden outside.
Enjoy with chutney.
HOW TO COOK MOONG DAL KACHORI
Flour -2 cup +1 cup Atta
Refined oil -4 tsp
Salt and water as much needed
Moong Dal -1/2 cup
Ginger paste -1 tsp
Spices – Coriander seeds -1 tsp
Fennel seeds -1/2 tsp
Cumin seeds -1/2 tsp
Cumin seeds Pinch for tempering
Mustard oil to cook
Take maida, atta , salt and oil in a plate. Add water as much needed and knead the dough.
Soak moong dal in water for 3-4 hours.
Put the dal in grinder. Add the ginger slice. Make a paste.
Put the spices in pan. Dry roast the spices. Grind it into a powder using rolling pin and board.
Put oil in kadai. Add the dal paste. Add salt and sugar. Toss everything.
Add the spice powder. Cook for few minutes till the dal dries up.
Now make balls out of the dough.
Stuff it with one spoon of the filling. Cover them.
Potatoes are staple food in many parts of the World. It is an integral part of much of the world’s food supply. The importance of potato as a food source and culinary ingredient varies by region.
This recipe of potato can be used as starter or with dal rice combo. You can even enjoy it as snack.
Cumin powder pinch
Salt to taste
Turmeric powder pinch
Now the important information. Number of onion and garlic cloves and tomato varies with number of potatoes you are using. Since I have used 5 potatoes, I have used 1 onion, 1 tomato and 4 garlic cloves and 6-8 prawns.
First step is peeling potatoes and boiling them. I started my cooking with this step.
Chop off tomato onion and garlic cloves. Put them in a grinder. Wash prawns thoroughly. Better to use hot water. Then cut them into halves and put in grinder.
Blend into a smooth paste.
Scoop out of the potatoes after boiling. Now take a pan. Put oil in the pan. Put the paste along with the scooped potatoes. Toss them.
Put salt, turmeric powder and cumin powder. Saute everything.
Set it aside for cooling. Fill the potatoes with it.
Put oil in pan and fry the potatoes.
Set them aside after frying.
Potato Boats are ready!!
TOMATO GARLIC SAUCE
Garlic cloves -1/2 chopped
How to cook the sauce
Take a grinder and put everything.
Blend it for once. Now take a pan and put the mixture in the pan. Saute them. Add salt and pepper powder and turmeric powder. Cook in low flame for few minutes. And it’s ready.
Serve with hot potato boats.
POTATO BOATS WITH TOMATO GARLIC SAUCE
♟️COURSE – Main course/Starter/Snacks. ♟️ CUISINE- Indian
⏳Prep time -10 minutes. ⏳ Cooking time – 20 minutes. ⏲️ Total time – 30 minutes
🍽️ Servings -4. 👩🍳 Author-Tina
Potatoes-5. For stuffing Onion -1. Tomato -2. Garlic cloves -2. Turmeric powder pinch. Prawns -6-8. Cumin powder pinch. Salt to taste. Oil. Tomato Garlic sauce. Tomato -1/2. Onion -1/3. Garlic cloves -1. Salt to taste and turmeric powder pinch
Peel off potatoes and boil them . Scoop it out and set aside. Now make a paste of tomato onion garlic cloves and prawns. Put oil in pan and put the paste. Add salt, turmeric powder and cumin powder. Saute them for a while. Set it aside and let it cool. Now add the stuffing in the potatoes. Put oil in pan. Add the potatoes(stuffed). Fry them and set aside. HOW TO MAKE THE SAUCE. Chop tomato onion and garlic cloves. Make a paste. Saute in oil with salt and pepper powder. Ready!!
An Italian savory consisting of round wheat based dough topped with tomatoes, cheese and various other ingredients.
This one I have cooked without oven.The sauce I have used, I have prepared it at home. I will share the recipe in some another post.
INGREDIENTS. All purpose flour – 2 cup. Curd -1 cup. Baking soda -1/2 tsp. Baking powder -1/4 tsp. Salt to taste. Pizza Sauce – 2 to 4 spoons. Paneer cubes- 1/2 cup. Pepper powder -1/2 Grated cheese -1 cup. Onion- 1
Take flour in a bowl. Add curd, baking powder, baking soda and salt to taste. Add warm water as much needed. Knead into a fine dough. Rest it for 1 hour.
Now form medium size balls from the dough. Using board and rolling pin , roll it into a bread bit thick than your normal chapati.
Take a pan. Put the bread in it.
As one side gets cooked, flip it. Prick the side and flip again. Smear the side with pizza sauce. Season paneer cubes with pepper powder. Put it on the sauce. Add onion cubes. Finally put the grated cheese. Cover with a lid.
Take it out after few minutes. Transfer on a plate
What are you waiting for?? Take a bite and let me know how’s the taste
As you all have seen I mostly share bengali recipes. This week I am going to share few traditional bengali recipes which our grandma’s used to cook. My maternal grandmother was a great cook. I still feel the flavor of each Recipe she used to cook for us. Today’s recipe is one of them. I have learned this from my mother. She helped me in preparing it. So let’s start..
Preparation time -5 to 7 mins Cooking time -15 mins Total time- 20 minutes
INGREDIENTS. A) Thankuni pata or Indian pennywort – 150 gm. For the batter. A) Gram flour -4 spoon. B) Poppy seed – 1 spoon. C) Water as much needed. D) Salt to taste. E) Turmeric powder – pinch
COOKING STEPS. Wash thankuni pata and chop them.
Now prepare the batter. Take a bowl and put the gram flour in it. Add poppy seed, salt and turmeric powder.
Add water as much needed to thicken up the batter. Add the chopped leaves.
Now boil oil in pan and fry them.
Do let me know in the comment section what you think about the recipe.
Onion Rings- A very popular dish which is very easy to make. It can be used as a snack and even as a side dish to a meal. For example, it can be used as a side dish for rice- dal combo. There are myriad ways to cook this but today I am sharing the simplest way to cook this crunchy rings.
Preparation time-15 minutes Cooking time-20 minutes Total time -35 minutes
Ingredients Onions -4 to 5 medium Gram flour -8 to 10 spoon Pepper powder-1 tsp Turmeric powder -1/3 tsp Rice flour – 1 1/2 tsp Salt -tastewise
Cooking steps Chop onion into rings and keep it aside. Now take a bowl and add besan, pepper powder, turmeric powder, rice flour and salt and oil in it. Now mix everything with water as much needed. Consistency is most important in this recipe. Batter shouldn’t be too runny neither too thick. Now take onion rings and dip it into the batter. Boil oil in pan and fry onion rings in the oil, till it becomes golden brown. Wash off the excess oil and serve it hot after garnishing as you wish.