Biri Chop (Urad Dal Bonda)

Biri Chop.jpgIngredients:

For batter:

  • Urad dal – 1 cup
  • Bombay Rawa – 2 tbsp
  • Onion – 1
  • Green chilli – 2
  • Cumin seed – 1/2 tsp
  • Salt – As per taste

For Stuffing:

  • Potato – 2 medium
  • Onion – 1 medium
  • Ginger-garlic-green chilli paste – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Coriander leaves – 1 bunch
  • Salt – As per taste

Recipe:

Soak urad dal over night. Remove the skin from it. Grind it to paste with little water so that batter is not too thin. Keep aside for fermentation for 3/4 hours.

Boil potatos. Remove the skin and mash it. Chop the onion,green chilli.

Heat oil in a kadai. Add chopped onion. Saute for 1 minute till onion turns translucent. Add  ginger-garlic-green chilli paste and saute till the raw smell goes away. Now add turmeric powder, red chilli powder, garam masala and fry for a minute. Add mashed potato, salt and mix it. Add chopped coriander leaves once the potato stuffing is cool. Now make small balls out of it.

In the fermented urad dal, add rawa, salt, chopped green chilli, cumin seeds, chopped onion and add little water if batter is too thick.

Heat oil in a kadai for frying. Once it is hot, reduce the flame to medium. Dip the potato balls in the batter and fry in medium flame till golden brown.

Serve hot with tomato ketchup of any chutney of your choice.

This snacks perfectly complements to rainy weather.

Note:

To make the coat crispy:

  1. After fermenting the dal batter, mix it with hand for some time so that it gets enough air.
  2. Fry the chop in medium flame.
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Lanka Chop(Stuffed – Mirchi Bajji)

Mirchi bhajji

Ingredients:

  • Simla mirchi – 10 no.s
  • Besan – 1 cup
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Potato – 2 no.s
  • Onion – 1
  • Green chilli – 1
  • Garam masala – 1 tsp
  • Coriander leaves- 1 tsp chopped
  • Oil – For frying
  • Salt – As per taste

Recipe:

Wash the chillies. Slit them into two from one end with the stems attached. Deseed them & keep aside.

Boil the potatos. Peel the skin & mash them.Add salt, chopped onion, chopped coriander leaves,chopped green chilli,garam masala and mix well.Now put the stuffing into the mirchi.

In a bowl, take besan. Add salt, chilli powder, turmeric powder and mix well. Add water slowly to make a thick consistency. Dip the mirchi into the batter & fry in medium flame till brown colour.

Serve hot with chopped onion,tomato ketchup or any chutney.

Note: You can add baking soda powder in the batter if you like puffy chops.

Chilli Chicken

Chilli Chicken.jpg

Ingredients:

  • Chicken – 500 grams (Boneless preferred)
  • Corn flour – 2 tbsp
  • Ginger -garlic paste – 1 tbsp
  • Garam masala – 1 tsp
  • Chilli powder -1/2 tsp
  • Onion – 1 big
  • Capsicum – 1 medium
  • Chopped ginger- 1 tsp
  • Chopped garlic – 1 tsp
  • Chopped green chilli- 1 tbsp
  • Coriander leaves – 10 strands
  • Spring onion – For garnishing
  • Soya sauce – 1 tbsp
  • Tomato sauce- 1 tbsp
  • Salt – as per taste

 

Recipe:

Wash the chicken properly.  Cut the chicken pieces into cubes.

Take the chicken pieces in a bowl. Add salt,ginger-garlic paste, garam masala powder,chilli powder,1/2 tsp soya sauce & mix everything together.

Keep it in the freeze for marination for 2 hours. After 2 hours, bring the bowl out.Mix cornflour with the marinated chicken & fry it till golden brown. Keep it aside.

Now cut the onion, capsicum into cubes.

Heat oil in a pan. Add chopped ginger, garlic, green chilli into the oil & saute for a minute.

Now add chopped onion, capsicum into the pan and saute for a while. Add tomato sauce, soya sauce & fry the mixture for 2 minures. Add fried chicken pieces into the pan,add salt  & give it a good mix. Switch off the flame.

Garnish it with chopped coriander leaves, chopped spring onions & serve hot with roti.

Note: You can add vinegar into it if you like sour taste.

 

Gobi Pakoda

Ingredients:

  1. Cauliflower – 1 medium
  2. Besan – 1 cup
  3. Red chilly powder – 1 tsp
  4. Turmeric – 1 tsp
  5. Ginger-garlic paste – 1tsp
  6. Garam masala – 1 tsp
  7. Oil – for frying
  8. Salt – As per taste

Recipe:

Remove florets from the cauliflower. If those are big, cut them to make uniform size. Para boil those with pinch of salt, turmeric. Strain and keep aside.

For the batter: In a bowl, take besan. Add ginger- garlic paste, chilly powder, salt, red chilly powder, garam masla and water. Mix it to make a thick paste. Now add the para boiled florets into the batter and marinate for some time.

Heat oil in a kadhai. When oil is smoking hot, add florets with batter coating and fry till golden colour.

You can serve this snacks with tomato ketchup or any type of chutney.

Note: You can add rice flour in the batter to make pakoda crispier.

Masala Mudhi

Ingredients:IMG_20170318_231300

  • Mudhi (Murmura) – 1 cup
  • Mixture – 1 tbsp
  • Sprouted moong – 1 tsp (Black gram)
  • Cucumber – 1 tsp cut cubes
  • Coconut – 1 tsp grated/ cut thin pieces
  • Mustard oil – 1 tsp
  • Tomato – 1 tsp chopped
  • Green chilly – 1 tsp minced
  • Ginger – 1/2 tsp minced
  • Onion – 1 tsp chopped
  • Coriander leaves – 1 tsp chopped
  • Pickle – 1 tsp (optional)
  • Lemon juice – 1 tsp
  • Salt – As per taste

Recipe:

Mix all these ingredients in a bowl and serve.

Note: Eat this immediately to prevent murmura to become soft.