Soya Palak

The combination of Soya nuggets and Spinach is very healthy with added nutrition from Soya proteins. Soya is an excellent source of protein including all amino acids, being the only vegetable whose protein is complete. It is also a good source of calcium, vitamins, omega-3-fatty acids and dietary fiber. Benefits of Soya include promoting heart health with LDL cholesterol (Bad Cholesterol); preventing Cancer and alleviating menopausal symptoms.

Dried Soya Nuggets available in the market  ~  Soaked Soya Nuggets

Soak Soya nuggets in surplus water overnight. The next day, squeeze them, drain the water and put the squeezed nuggets in a dry bowl. Add fresh cool water to it and again squeeze them, drain the water and put them in a bowl. Repeat this about 8 times, until there is no lather in the water when you squeeze them while washing them up. This is important, otherwise the lather in soya will cause severe flatulence. So, be careful there.

Likewise, Spinach or Palak, the most common green leafy vegetable is rich in iron, hence valuable for the treatment of anemia. It is also full of various antioxidants and vitamin A,B and C, folate, potassium and ample dietary fiber. Including Spinach regularly in your diet also improves eye health and fights against cancer.

Soya palak along with Rice and Lemon Dal ~ My Lunch plate

Wash the leaves thoroughly and pat them dry before you chop them to ensure that there are no pesticides.

I prepare this curry quite often in my house as a replacement for Palak Gosht. The Soya nuggets that I have used here taste yummy paired with spinach. They are available at various food stores very commonly.

Soya Palak – Spinach with Soya Nuggets

Ingredients:

Spinach/Palak – 300 gms, chopped (Fresh or frozen)
Canola oil – 1 tbsp
Yellow onion – 1, large, finely sliced
Dried Soya nuggets/Soya Vadi – 3/4 cup
Red chilli powder – 2 tsp
Salt – 1 1/2 tsp
Roasted cumin seed powder – 1 tsp
Roasted coriander seed powder – 1 tsp
Tomato – 1, large, finely chopped

Method:

-In a pan, add the sliced onion and stir fry it for a few seconds. Add the soya nuggets and fry them along stirring frequently for 5 minutes.
-Add spinach and the remaining ingredients. Pour in half cup water and mix well. Cover the lid and let it cook until the spinach is tender. Serve warm.

Go Unplugged: Earth hour, a worldwide voluntary movement initiated by WWF in the year 2007, to raise global awareness against climate change, is 1 day, 5 hours and 18 minutes from now, depending on where in the world you live. Be sure to participate by turning off all non-essential lights and electrical appliances for an hour on March 28, 8:30 pm to 9:30 pm, that is tomorrow ~ www.earthhour.org

Remember it is not only at the Earth Hour to do our part to save the earth, we have to be conscious all the time and practice ways to save our earth for a healthier, safe and cleaner place to live. Teach your kids to always shut down lights when not in use. It is one thing my parents have always taught me. Contributes a lot in conserving energy.

Also, head over here to watch the very pleasant Hyderabadi culinary celebrity – ‘Kunwar Rani Kulsum Begum’, the niece of Salar Jung III, dishing out a wonderful TAMATAI MURGH. Enjoy the video!

Luv,
Mona

Puran ke Laoz

Chana dal, or split bengal gram are an essential item among Pulses in Indian cooking. The other dals most commonly used by indians in their everyday cooking are Toor dal or Split pigeon pea, Masoor dal or Red lentils. These three pulses or dals are the basic source of protein intake in an Indian, chiefly vegetarian diet. Mostly savory dishes are prepared out of dals, but a few of the sweet dishes like the one I am writing today are my favorites.

Chana dal and a block of Jaggery/Gud

My Ammi prepares the following halwa a lot. It brings back many sweet memories from my childhood. It is a simple meetha, which everyone will enjoy, and it is healthy too. It has got chana dal which are rich in proteins, ghee which has got many health benefits and lots of nuts to add flavor and richness.

This meetha is quite subtly sweetish in taste. Once this meetha is done, it is spread out evenly on a flat greased dish and left to set until cool. It is then cut into diagonal pieces, hence called laoz. You can always add more sugar or khoa for flavor according to your preferences. The prepared chana dal or split bengal gram paste is called as ‘Puran’. It is also used as a stuffing for Parathas, just like Aloo Parathas, to prepare ‘Mitthi Roti’, and also as a filling in the ‘Halwa/Puran Puri’ which are the halwa stuffed deep fried pastries/puri which I will write about soon. Khoa and nuts are added to the Puran for that purpose.

An Indian Kadai

It is better to prepare this meetha in a non-stick heavy bottomed kadai or saucepan, so that it wont stick to the bottom and burn. A kadai is a deep Indian kitchen utensil. It is wok shaped, has thick walls, usually used to for deep frying purpose. Mine is a new addition to my kitchen utensils, recently gifted to me by my MIL.

Puran ke Laoz – Bengal gram Halva

Ingredients:

Chana Dal – 1 cup
Sugar – 75 grams
Jaggery – 40 grams
Powdered cardamom pods – 1/4 tsp
Khoa – 3 tbsp
Ghee – 2 tbsp
Finely chopped nuts (walnuts, pistachio, almond, pine nut) – 1/8 cup
Slivered nuts – for garnish

Puran ke Laoz – Bengal gram Halva

Method:

-Soak the dal for about 3-6 hours in surplus cool water. Later, drain and wash the dal. Pressure cook the dal in fresh cool water, until it is soft. Let cook until there is little or no water left. Once cool, puree it to a fine paste in a blender.
-Grease a stainless steel thali or any swiss roll tin with a little oil/ghee. Keep aside.
-Put the paste into a non-stick Kadai at medium heat. Add the powdered cardamom powder, ghee, jaggery, sugar and khoa. Mix well and keep stirring continously and let it cook until it thickens, no longer sticks and leaves sides of the pan. It will take around 20 minutes (time depends on the amount of water in the paste). Once done, stir in the chopped nuts. This is the Puran. Put the puran on the greased thali or swiss roll tin and spread it evenly to a thickness of 1 cm or half inch. Flatten the surface using a flat spatula. Once a little bit cool, put it in the refrigerator for an hour to serve later.       

You can store these meetha stacked in an air tight food storage box for upto a month.

Luv,

Mona

Chuqandar ka Halwa

Chuqandar, in Urdu, also called as Beetroot in English are one of my favorite veggies. This nitrate rich, gorgeous root vegetable is best eaten as a salad, roasted, boiled or steamed and then seasoned lightly for added flavor. They are high in fibre, calcium, potassium, folate, antioxidants, vitamin A and C, minerals and other micro nutrients and quite low in calories. They are also used to treat hypertension and hence maintain a healthy cardio vascular system.

Beetroot – Chuqandar

Be careful when you are working with these ground vegetables, as its juices tend to stain whatever comes in contact, like your hands, chopping board etc.

Beetroots are also commonly referred to as Sweet Beets, as they are very sweet in taste. They have a unique earthy sweetness in them, and are hence perfect for halwa or a dessert to serve on special occasions.

Serves – 2 to 4

Chuqandar ka Halwa - Beetroot Dessert

Ingredients:

Beetroot – 1, medium sized, washed, peeled and coarsely grated
Fat free Half and Half cream – 1 cup
Sugar – 4 to 5 tbsp or according to taste (the amount of sugar depends on the size and sweetness of the beets)
Ghee – 1 tsp
Finely slivered blanched almonds+pistachios – 1 tsp
Raisins + chopped walnuts – 1 tsp

Beetroot Dessert -Chuqandar Halwa

Method:

-Heat a thick bottomed non-stick saucepan at medium heat and add the grated beetroot.
-Pour in the cream and let simmer uncovered on low until most of the cream has been absorbed by the beetroot. Keep stirring it occasionally.
-During the mean time, heat ghee in a pan at medium heat and throw in the prepared dry fruits and nuts. Roast them until they turn golden brown. Reemove from heat and keep aside.
-Add sugar to the cooking beetroot and let cook for a furthur 5 minutes or until the halwa is thickened.
-Serve warm or cold garnished with the roasted dry fruits and nuts in ghee.

I am sending this royal halwa over to RCI-Lucknow cuisine.  

For some more ideas on how to use beets, head over to the healthnut blog.

Luv,
Mona

Spring rolls

Indo-Chinese cuisine is every Hyderabadi foodie’s favorite. Infact all Indians love this fusion food. You are bound to come across many small Indo-chinese restaurants and food stalls at every corner in Hyderabad.  

Spring Rolls

Spring rolls are an another appetizer items that is predominantly being seen at the menu tables at most of the Hyderabad weddings nowadays. I for one like this finger food immensely and miss those that are served at the Hyderabadi weddings. They are so delectable and have a unique taste.

These spring rolls are my take on them. They are simple to prepare and enjoyed as a snack by all age groups. They can also be served at Iftaar during Ramadhan.

Spring Rolls

Makes-22

Shredded carrots - 3/4 cup
Shredded green cabbage - 1 cup
Shredded cooked boneless Chicken (or) finely diced cooked Shrimp (or) cooked Minced meat/Qaeema - 1 cup 
Spring onion stalks – 3
Salt – to taste
Black pepper – 1/4 tsp
Egg wash -1 egg, lightly beaten along with 1 tbsp water
Thawed Spring rolls wrappers – store bought
Canola Oil – to deep fry

Clockwise from top – Taiwanese green cabbage, carrot,
green onions, shredded chicken

Method:

-In a large pan, pour 1/2 cup water, and add the shredded carrots, cabbage, spring onions and chicken/shrimp/qaeema. Cover and let cook for 8 minutes. Drain and reserve the water for later use. Put the drained vegetables in a bowl, add salt and black pepper and toss to mix well.

Pictorial tutorial to help you wrap up a Spring roll

-Gently seperate the spring roll wrappers from the pack. Place a wrapper on a flat surface with a ponited edge towards you. Keep the rest of the wrappers under a dampened towel. Place about 2 tbsp of the filling in the lower third of the wrapper. Moisten the edges with egg wash. Fold the bottom of the wrapper up and over the filling to enclose it and form a cylinder. Fold the right and left sides of the wrapper into the middle. Then roll the wrapper tighty up to the top. Make sure the roll is tightly sealed and the filling completely enclosed from all sides. Arrange them all, seam side down on a platter. Continue making the rolls until the filling is completely used up.
-Deep fry the prepared rolls in hot oil until lightly browned. Serve them once cooled along with your favorite dip.

I am sending these rolls to Sunday Snacks-Grab and go event and Meals on Wheels event.  

Luv,
Mona

Qaeema bhare Aloo Cutlets

Potato ‘Cutlets’ or ‘Tikki’ are one of the best Indian snacks for a gathering of hungry foodies at a party or as a comfort food during winters. They also fulfil as a good side dish along with a patla salan/thin gravy curry and chawal/rice for a delicious meal.

Qaeema Bhare Aloo ke Cutlets

You can prepare plain seasoned mashed potato cutlets or stuff the potato cutlets with little leftover dry Qaeema/Minced meat for some delicious eats. I enjoy them along with chutneys, Tomato chutney and Kothmir-Pudina wali Chutney or Coriander-Mint Chutney. My personal favorite chutney along with these cutlets is Kothmir-Pudina wali Chutney. They can also be served at Iftaar during Ramadhan

Potato Cutlets/Tikki/Cakes

Ingredients:

White potatoes – 4, large
Black pepper – to taste
Cilantro – 2, tbsp, finely chopped
Wheat flour – 3 tbsp
Salt – to taste

Method:

Wash the potatoes and boil them with their skin on until they are fork tender. Drain, peel and mash them with coarsely using a fork while they are still hot. Once they are cool enough to handle but still warm, add black pepper powder and salt to taste and mix well.
Shape them into patties, about 2 1/2 inches in diameter and 1/2 inch in thickness. Dip them in the flour on both sides. Remove excess flour and shallow fry them in oil, just before serving, at medium high in a large non-stick frying pan in batches. Let cook until the first side until it is golden brown, about 3-5 minutes, then gently flip them using a rubber spatula and cook the other side for more 3 minutes. Remove them on a tray. Wipe the pan with paper towels, and add a little more oil. Repeat until all the potato mixture is finished. Cover the tray with aluminium foil and keep them warm in an oven at 200°F until all are done.

Qaeema Bhare Aloo Cutlets – Potato Cutlets/Cakes stuffed with Minced meat

Ingredients:

(You can use any left over dry minced meat curry, or prepare some minced meat from scratch. To prepare minced meat, follow this or this recipe, or the recipe that follows below-)

For Stuffing:

Minced meat – 200 gms
Onion – 1 small, finely sliced
Ginger garlic paste – 1 tsp
Red chilli powder – t taste
Salt – to taste
Tomato puree – 2 tbsp
Canola oil – 2 tbsp
Mint leaves – 2 tsp, finely chopped

For Potato Cutlets/Cakes/Tikkis:

White potatoes – 4, large
Black pepper – to taste
Cilantro – 2, tbsp, finely chopped
Wheat flour – 3 tbsp
Salt – to taste

Method:

For the stuffing, gently sauté the onion in the oil until golden brown in color. Add ginger garlic paste and the remaining spices. Add meat, stirring to break up all lumps as the meat cooks and mix it all thoroughly. When all traces of pink have disappeared, add tomato puree and let cook for 4 minutes or until dry and there are no traces of water. Stir in the finely chopped mint leaves, check the seasonings and let cool completely.
Wash the potatoes and boil them with their skin on until they are fork tender. Drain, peel and mash them with coarsely using a fork while they are still hot. Once they are cool enough to handle, add black pepper powder and salt to taste and mix well.
Next shape the potato mixture into small golf balls and make a well in the center. Put about a teaspoon of the filling into the well and gently enclose it inside the potato mixture. Neaten the shape of the cake and patch up any cracks and gaps taking care that the filling nicely enclosed inside. Flatten it slightly between your palms.
Dip them in the flour on both sides. Remove excess flour and shallow fry them in oil at medium high in a large non-stick frying pan in batches. Let cook until the first side until it is golden brown, about 3-5 minutes, then gently flip them using a rubber spatula and cook the other side for more 3 minutes. Remove them on a tray. Wipe the pan with paper towels, and add a little more oil. Repeat until all the potato mixture is finished. Cover the tray with aluminium foil and keep them warm in an oven at 200°F until all are done.

Suggested Accompaniments: Enjoy them as a snack along with Tomato chutney and Kothmir-Pudina wali Chutney or Coriander and Mint Chutney, or serve them as a side dish along with a curry and Pulao or your choice.

Luv,
Mona

Sabut Zafraani Murgh

Baking during the winter season gives a lot of pleasure to me. It provides the warmth needed and enlivens the arid spirit inside us during these dull and cloudy days. I thank my god that I have a conventional oven that I love to use during these icy days.

Carved Roasted Chicken
served along with Roasted Veggies and Lemon slices

Roasting a whole chicken is not as laborious and redoubtable is it is considered to be. I love to roast whole chickens. Roasted chicken is perfect for a party dinner and comforting in the cold weather. Roasted red potatoes and carrots also bring seasonal color and nutrition to the dish.

Tip: To remove the skin of the chicken, use paper towels. Hold the chicken skin with a paper towel and pull it. This way your hand wont get slippery and the task is a piece of cake.

Sabut Zafrani Murgh – Saffron infused Whole chicken

Serves: 4 to 6

Ingredients:

For Brine:

2.5 litre fresh water
Salt – 3 tbsp
Sugar – 2 tbsp
Garlic pods – 2, crushed
Bay leaves -2

For Chicken

1 medium whole roasting chicken, skinned/Sabut Murgh (Preferably Fresh)
Black Pepper powder/Kali mirch, used liberally
Sea Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
1/4 tsp Saffron/Zafraan, pounded
1 tsp Ginger-Garlic/Adrak-Lahsun paste
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
1 large Egg/Anda, hard boiled and peeled
1 large Lemon/Nimbu, cut into two halves (one half used as stuffing and the other half juiced to season the chicken)

For Vegetables

5 Red Potatoes, quartered/Aloo
1 cup baby Carrots/Gajar (you can even use large carrots, peel  and cut them into pieces)
Black Pepper powder/Kali mirch, used liberally
Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
Dried thyme
Dried rosemary

Stuffed and Seasoned Whole Chicken
on the bed of spiced veggies ready to be roasted

Method:

-Remove the giblets and neck from the chicken and discard or freeze for future use.
In a large pot pour 2.5 litres of cold water. Add the remaining ingredients for brine and let the water boil once. Remove from heat and let it cool down completely. Once cooled, place the chicken in the brine, breast side down. Cover and refrigerate overnight if possible or atleast for 2 hours.
-With the rack in the middle position, preheat an oven to 450°F.
-Remove the chicken from the brine. Wash with cool water and pat dry throughly both inside and out with paper towels.
-Pound the saffron with ginger-garlic paste, ghee/butter, lemon juice, salt, black pepper powder, rosemary and thyme in a mortar and pestle until well combined and keep aside.
-Rub the chicken inside and out with the prepared saffron+spices paste and place the boiled egg, a halve of the lemon in the cavity of the chicken.
-Truss the bird. This means binding the legs and wings close to the body of the bird so that the meat is protected during cooking and the finished shape of the roasted bird is pleasing.
-Combine carrots and potatoes in a large oval ceramic baking dish with a rack. Spread into one layer in bottom above the rack. Douse them with ghee/butter and liberally sprinkle with black pepper powder and salt. Carefully place the stuffed chicken, breast side up, on the bed of seasoned vegetables.
-Roast the chicken at 450°F for the first 20 minutes and then lower the oven to 350°F for another 45 minutes or until juices run clear when pricked with knife, and thermometer insterted at thickest part of thigh next to body registers 180°F. Keep basting the chicken with ghee/butter and with the juices collecting below the rack in the baking dish and turn the chicken for even cooking every 20 minutes.
-Once done, remove the chicken from the oven and place in a warm place, loosely covered with aluminium foil and let rest for 5 to 10 minutes. Remove the trussing thread and carve to serve.

I have recently updated a new theme for my blog. Hope you all like it like I do.

Luv,
Mona

Aloo-Gosht ka Khatta Shorba

Finally the snow seems to be melting away and I can hear water running down on the streets into the drains through everywhere. It wont be long when the piles and piles of snow will slowly flow away and evaporate, and I am so looking forward to it all inshallah. 

Frozen Moment #5 – Spring’s not very far from now

The weather was in digits yesterday, after a long time. I was very delighted to take a walk, and feel the cool but bearable winds. During the days, sunlight streaming in through windows when the sky is clear and not cloudy gives me utmost pleasure and awaken my dull and boring days. 

Today I prepared Khatta shorba, one of the easiest, light and delicious Hyderabadi curry that I enjoy along with Khadi dal and Chawal for a filling dinner or lunch. 

Aloo-Gosht ka Ka Khatta Shorba – Aromatic Soured Meat Stew

Khatta shorba means ‘soured stew’. The sourness from the tomatoes, a slight heat from peppercorns and red chilli powder and the subtle sweetness from jaggery and onions along with the roasted spices impart an aromatic and delectable flavor to this tomato stew. This same tomato base or shorba is used in many other versions of the khatta shorba, which are Karele ka Khatta Shorba, Bhendi Ka khatta shorba, Arvi-Gosht ka khatta shorba etc.

Aloo-Gosht ka Khatta Shorba - Meat & Potato in Aromatic Tomato Stew

Ingredients:

• Lamb meat with bone – 1.3 kg, washed and cut into bite size pieces
• Yellow Onion – 3. large, roughly diced
• Red chilli powder – 2 tsp
• Salt – 2 tsp
• Ginger garlic paste – 1 tbsp
• Turmeric – 1/4 tsp
• Peppercorns – 1 tbsp (optional)
• Roasted Cumin powder – 1/2 tsp
• Roasted Coriander powder – 3/4 tsp
• Water – 3 cups
• Tomatoes – 7, large red and ripe, finely chopped
• Canned Tomato paste – 2 tbsp
• Jaggery – 2 tbsp (optional)
• Potatoes – 4, medium sized, quartered
• Corn flour – 1 tbsp
• Canola oil – 2 tbsp

Method:

• In a large pressure cooker at medium high heat, add the diced onions, ginger-garlic paste, salt, red chilli powder, turmeric, cumin and coriander powder, peppercorns and meat. Pour in about 2 cups of water and pressure cook until the meat is half done, about 10-15 minutes (the time depends on the cut and type of meat you are using)
• Once the meat is half cooked, add the chopped tomatoes, tomato paste and jaggery and again pressure cook until the meat is very tender and almost falls off the bone.
• Meanwhile, in a frying pan at medium high heat, pour oil and as soon as it warms up, add the quartered potatoes and fry them until lightly browned on all sides.
• Add the roasted potatoes and cornflour to the tomato and meat stew and let it cook uncovered for a further 10 minutes or until the potatoes are fork tender. Remove from heat and serve.

Suggested Accompaniments: Chawal and Khadi dal.

Luv,
Mona

Masalewali Bhunihuwi Arvi

A few days back I was chatting with one of my very close friends. When she said she had sautéed taro root for lunch, that was enough for me to search for Arvi/Arbi/Taro Toot/Colocasia, in the market the coming weekend to buy some of those fresh tubers.

Colocasia/Taro root – Arvi

Sautéed Taro root is one of my favorite side dishes. I could eat it as a snack, as a side-dish. I also find this method of preparing this root vegetable easier as the skin peels out quite effortlessly after boiling and a quick sautéing lessens its sliminess considerably. Simply boil them until tender then stir fry them to perfection. Lovely! Enjoy the stir-fried wholesome starchy tuber.

Masalewali Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Ingredients:

• Taro root/Caolocasia/Arvi – 8, medium sized
• Canola oil – 2 tbsp
• Cumin seeds/Zeera – 1 tbsp
• Turmeric – a pinch
• Nigella seeds/Kalonji – 1 tsp
• Red chilli flakes – 1 tsp
• Roasted Coriander/Dhaniya powder – 1/2 tsp
• Salt – 1 tsp
• Dry Raw Mango powder/Amchur powder – 1 tsp

Masaledaar Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Method:

• Pour oil into a large flat heavy bottomed frying pan at medium high heat and as soon as it warms up, throw in the cumin seeds, nigella seeds and the red chilli flakes. Add the coriander powder, turmeric and salt.
• Working quickly, spread the taro root pieces in a single layer in the pan above the masala, and let them sear. After a minute, when they are nicely browned, lower the heat and gently flip them all so that they sear well on all sides and the masala gets coated evenly on all the taro root pieces. Sprinkle Amchur powder.
• During the last 2-3 minutes, cover the lid of the pan. Remove from heat and enjoy the sautéed Taro root.

Luv,
Mona

Chocolate Muffins

Breakfasts are the *most* important meals of the day and I am one among those people who can just not live without a proper breakfast every morning. Nevertheless, breakfast is most neglacted and disregarded by people.

Chocolate Cupcakes/Muffins

These Chocolate cupcakes/muffins are another of my favorite breakfasts. Bake them on the weekends and store in air tight plastic boxes in a single layer, so that your breakfast for atleast a week is ready for you to just pick and go, and what more, these are butter free! They keep well for around a week or so. 

Recipe adapted from:Cakes – 1,001 recipes from around the world

Chocolate Cupcakes/Muffins

Ingredients:

• All-Purpose flour – 2 cups
• Unsweetened Cocoa powder – 1/2 cup
• Baking powder – 2 tsp
• Salt – 1/4 tsp
• Milk – 3/4 cup
• Canola Oil – 1/2 cup
• Granulated Sugar – 1 1/4 cup
• Honey – 1 tbsp
• Eggs – 2 large
• Semi sweet chocolate chips – 1/4 cup

Method:

• Preheat oven to 350 F.
• Spray a 16 muffin-pan or individual muffin cups with cooking oil, or line with foil or paper cups.
• Sift the flour, cocoa, baking powder and salt into a large bowl.
• Beat the oil, sugar and honey in a large bowl in a food processor or using an electric mixer at medium speed for 2 mins.
• Add eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Stir in the chocolate chips.
• Spoon the batter into the prepared cups.
• Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
• Cool the muffins on racks.

Enkoy, and remember, Never skip breakfasts! Start having a delicious healthy breakfast from today and make your kids always have their breakfast too right from their childhood.

Luv,
Mona

Mirch Bhajiye

Mirchiyon ke bhajiye, or stuffed deep fried chillies in a thick chickpea flour batter is a very common sight as a snack item loved my almost all Indians. Its one among the top rated street foods dear to every Bharatiya.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

In this cold and chilly weather, I had prepared these as a snack. Actually I was missing Hyderabad so much and felt very nostalgic. It was necessary for me to have Mirch Bhajiye atleast once weekly, or even better more than that when I used to live in Hyderabad. My Ammi used to prepare them for us all, or we used to get them from the Chaat-Walas while shopping at Abids along with the chutneys they offer.

Slit Serrano chillies

I use serrano chillies for preparing these bhajiye, you can however use any kind of long fat and straight green chillies that you like.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

Ingredients:

• Serrano chillies – 12, straight
• Oil for deep frying

For the stuffing-

• Roasted coconut paste (refer below for recipe) – 1/2 tsp
• Roasted groundnut paste (refer below for recipe) - 1/2 tsp
• Roasted Sesame seeds – 1/2 tsp
• Roasted Coriander powder (refer below for recipe) - 1/2 tsp
• Tamarind concentrate – 2 tbsp
• Salt – to taste

For the batter:

Besan Batter

• Chickpea flour/Besan – 300 gms
• Red chilli powder – 1 tsp
• Salt – to taste
• Ajwain – 1/2 tsp
• Water

Method:

• Wash and pat dry the chillies. Slit them with the tip of a knife and carefully remove the seeds from inside. (Be careful with your hands while you do this. Do not rub you eyes with your hands while doing this or else they will burn. When all the chillies are done, wash your hands well in warm soapy water)

Stuffed Chilli

• In a mortar and pestle, add all the ingredients for the stuffing and make a paste. Stuff the chillies with the prepared stuffing and keep aside.
• In a seperate bowl, add the flour and spices and mix well with a fork. Add water, just a little at a time, to make a thick and smooth batter. (Make sure the batter is not thin)
• Heat a Kadai or Wok at medium heat. Gently dip the stuffed chillies in the batter to cover them completely and slowly drp them into the hot oil. Deep dry until golden brown in color. Serve warm.

Suggested Accompaniments: Enjoy this snack along with any chutney of your wish.

For my convenience I stock up on a few roasted spice powders and pastes that usually last for almost a month or more. Heres how I prepare and store them.

Roasted Cumin and Coriander powders:

Dry roast cumin and coriander seeds seperately, let them cool down and powder them in a spice grinder until very fine. Store the seperately in small glass air tight jars.

Roasted Coconut paste:

Dry roast shredded coconut until golden brown and a beautiful aroma fills. In a grinder, add the roasted coconut and process until the natural oils are released. Keep scraping the sides and process until it is a fine puree. Store refrigerated in small glass air tight jars for future use.

Roasted Groundnut paste:

Dry roast split peanuts until golden brown and a beautiful aroma fills. In a grinder, add the roasted peanut halves and process until the natural oils are released. Keep scraping the sides and process until it is a fine puree. Store frozen in small glass air tight jars for future use.

Wishing every Indian a very Happy Republic Day. Mera Bharat Mahaan!

Luv,
Mona