Raw Mango Pakora

Raw Mango Pakora 

Waking up to the soothing sound of raindrops falling, the lingering scent of Petrichor and the pleasantly cold weather made my husband crave for Pakoras. Pakoras and rain seem to be an obvious duo and Monsoons feel incomplete without spending time with your family in the balcony, whilst enjoying the rain and talking about anything and everything.

So, Pakoras were a must for today's menu. However, the rain or maybe my recent internet surfing, pushed me to add a surprising twist. I recently stumbled upon a recipe of Chef Ranveer Brar where he made onion and raw mango Bhajia. My family, though has more of a sweet tooth, so, to customise it I used a raw mango that was a bit ripe, delivering a sweet and sour taste that made the Pakora a lot more complimenting to the showers we were enjoying. I hope your family would enjoy this recipe as much as mine did and would lead to sweet bickering moments we only need during this lockdown.

Preparation Time : 20 Min

Cooking Time ; 20 Min

Serves : 4

Video :  

Ingredients :

• Raw Mango 1 Thin sliced
• Onion 1 Large sliced
• Potato 1 Thin sliced
• Gram flour 2 Tablespoon
• Rice flour 1 Tablespoon
• Green chilly 2 chopped 
• Ginger 1 Teaspoon grated
• Salt according to taste
• Souf (fennel seeds) 1 Teaspoon
• Ajwain (carom seeds) 1 Teaspoon
• Pakora mix spices 1 Tablespoon (Chilly powder, dry pomegranate, garam masala, dry coriander, Kasuri Methi, chat masala,) you can prepare this at home or use readymade pakora mix masala 
• Oil for frying

Procedure : 

• Wash and cut onion, Potato and mango slices nicely. try to cut a thin slice of onion, Mango and potato
• In a bowl add onion, mango, potato, Besan, rice flour, green chillies, grated ginger, Salt and all spices. Add 2 to 3 tablespoon of water to this and mix all ingredients nicely

• Once the batter is ready. Keep it aside for 10 minutes 

• Heat oil in pan. Once the oil is heated take a small portion of park batter and drop it into the hot oil 

• Repeat the same step with rest of the batter. Fry pakora on medium flame. once the pakora is nicely cooked from all side. Take it out on tissue paper 

• Repeat the same step with rest of the batter 

• Crispy and tasty pakora is ready . Enjoy with a cup of tea .. 

Tip :  

For Pakora mix either you can use the readymade powder available in market. Or you can prepare at home. As I have done take Chilly powder 1 teaspoon, dry pomegranate 1 teaspoon, garam masala 2 teaspoon, dry coriander seed 2 teaspoon, Kasuri Methi 1Tablespoon, chat masala 2 teaspoon. Mix all these spices together. Use as required and rest keep in the air tight jar for latter use. 

Creamy Bread Roll

Creamy Bread Roll  

Bread rolls are one of the most popular snacks in North India. I know it is deep fried but we have been relishing it since our childhood.

This variant on account of its filling. Traditionally these are prepared with potato filling. In this version  I filled it with veggies and hung curd. So outside you are having very crispy and crunchy whereas inside it is creamy and gooey. In Delhi NCR it is known as "Dahi ke Sholay".

You can enjoy these in big restaurants as starters. Now you can prepare them at home and impress your guests and family members. You can prepare tools, keep in fridge and fry it when you want to, serve it hot .

So get ready to let others appreciate the chef in you.

Preparation time : 20 Min

Cooking Time : 20 Min

Ingredients : 

• Bread slice 8
• Hung Curd 1/2 cup
• Onion chopped 2 table spoon
• Red bell pepper 2 tablespoon 
• Capsicum 2 tablespoon
• Green chilly chopped 1 teaspoon
• Coriander chopped 1 tablespoon
• Salt according to taste
• Black pepper crushed 1 teaspoon
• Oil for frying

Procedure  :  

• In a bowl take hung curd, add chopped onion, capsicum, red bell pepper, green chilly, coriander, salt and black pepper mix all ingredients gently 
• For hung curd recipe click

• Take bread slice, remove corners

• With the help of rolling pin, flatten the bread as shown in picture

• Place a tablespoon of filling on bread slice

• In a bowl take 1 tablespoon of maida, add a 2 tablespoon of water to this and form a thick solution. This will help in sticking the bread corners

• Apply this solution on all corners of the bread. Fold the bread as shown in picture.

• Press all the sides 

• In a pan heat oil. Deep fry these rolls till it is properly cooked and golden brown in colour

• Serve with your choice of chutney 

Tips  :

• To make it more spicy and flavour ful you can add a table spoon of schezwan sauce in filling.
• Tp make to more healthy air fry these rolls

Bread Cheese Canape

Bread Cheese Canapé  

Winters are in. Time to enjoy winter veggies. My favourite one is green Chana. I prefer to add these Chana in various vegetables that i cook. Recently I prepared another variant of evening snacks using these Chana and paneer. I prepared paneer bhurji which is quite popular in our homes. For variation to that I added green chana and put crushed black pepper.

This gave it a different taste and crunchiness of chana made it more delicious. Once this stuff is ready I placed it on top of brown bread canapes, to make them more tempting for kids to pick one and gulp down. It is  nutritious and a change from routine evening snacks. Great option which is filling, healthy and innovative.

Enjoy and delight your family...

Preparation Time :  20 Min

Cooking Time : 15 Min

Ingredients :

• Cottage Cheese (paneer ) 200 gm
• Onion 1 medium size sliced
• Potato 1  medium size disced 
• Green chana 1/2 cup
• Green chilly chopped 2
• Cumin seeds 1/2 teaspoon
• Black pepper crushed 1 tea spoon
• Sant according to taste
• Oil 2 tablespoon for cooking
• Coriander chopped 1 Tablespoon
• Brown bread slice 4

Procedure :  

• Slice onion keep aside, chop potato keep a side

• In a pan take oil 1 1/2 tablespoon heat it add cumin seeds

• Now add sliced onion to this cook it for a minute or two
• Now add potato to this and on low flame cook this for 5 minute or till the potato is cooked

• Add salt, chopped green chill along with crushed pepper

• Mix it add green chana and cook is fro 3 minutes

• Crumble cottage cheese and add to the mixture

• Now increase the flame to high and cook the whole mixture for two to three minute. Make sure that all water is evaporated but paneer should not be over cooked

• Add chopped coriander to this

For Canapés   

• Take brown bread cut, it into square or rounds what ever shape you like
• Toast it on hot tava from both the side by applying little oil.

• Now place small portion of paneer and chana bhurji as shown in picture

• Repeat the steps with rest of the canapes 

• Serve it with a glass of milk or juice 
• Or you can serve this bhurji with lacha parantha and butter milk .. the way you like 

Tip :   

• If you wish you can apply green chutney to bread canapé to make it more spicy
• You can give it more colours by adding bell pepper to your bhurji
• You can use this as a sandwich filling
• Variations are unlimited ...