Dill leaves pakoras chaat

"Dill leaves pakoras chaat" !! Chaat is a famous street food from north India. Chaat is usually prepared by frying first and then topping with some chutneys and spices. They are very delicious to eat. There are lot of varieties available in chaat like...pani puri, behl puri, dahi puri, sev puri, pakora chaat etc.....Today I am going treat me and my husband with the crunchy and crispy "dill leaves pakoras chaat"

   Ingredients........

Dill leaves pakoras               
Curd                                  to taste
Cilantro chutney               to taste
Tamarind chutney            to taste
Chopped onion                to taste
Nylon sev                        to taste

Instructions......
Arrange the pakoras in the plate.

Smoothened curd first, and pour on the pakoras, (pour enough quantity to cover whole pakoras)

add Cliantro chutney as much you want or to taste.

 Add tamarind chutney and chopped onion on the top.

 Finally garnish with some nylon sev and ready to eat......:-)

 

Cilantro chutney

"Cilantro chutney" is also know as hari chutney (green chutney). This chutney can be used in many different ways like..with grilled food, fried food, spread or dip etc..."Cilantro chutney" is one of the most important chutney in Indian cooking. For making and use of this chutney every house has its own method.

 This is an extremely refreshing chutney and it goes with almost any breakfast or snacks especially with sandwich. It's more like a fresh herb sauce. "Cilantro chutney is blend of cilantro leaves, green chill, lemon or tamarind, ginger and some species.

    

Ingredients:-

 

Cilantro leaves                3cups
Green chill                      1nos.
Ginger                            1 inch
Hing(asafetida)             1/8tsp
Salt                                to taste
Cumin powder             1 tsp
Tamarind                    1 tbsp 
Water                         1/4 cup
Vinegar                     1 tsp 

Instructions.....

Wash and roughly chopped cilantro. Take a mixer jar add chopped cilantro,

 ginger,

    green chill,

hing (asafetida),

salt,

 Cumin powder

and tamarind or lemon juice.

and grind it until you get a smooth fine paste by adding water little by little.

Once it done will add vinegar (for preservatives) to it and mix it well.

It's done yupiiiiiii!!!!!!!

 

Dill leaves pakoras

"Dill leaves pakoras". The fresh dill leaves gives lots of aroma to the pakoras. Dill leaves??? Dill leaves are also known as savaa in hindi, soa in Panjabi, in Guajarati it is known as suva , shepu in Marathi, soa-kura in telugu, sabbasige soppu in kannada, sada kuppi in tamil and last but not least in Sanskrit is known as shatapushpa. This is the first time  I am making "dill leaves pakoras".

I got this "dill leaves pakoras" recipe from my  sister @divya, Thanks darling for sharing this wonderful recipe. These "dill leaves pakoras" came out perfect in taste, it is a perfect appetizer for this cold weather. It's purely vegan and tastes great   and crispy.

 Ingredients...

Split Chana dal               1 cup
Dill leaves                      2 cups
Gram flour(Besan)        1/4 cup
Garlic cloves                 4 to 6
Salt                                to taste
Red chill powder          1 tsp or to taste
Turmeric powder         1/4 tsp
Ajawin                         1 tsp
Cumin powder             1 tsp
Hing(asafetida)          1/8 tsp
Oil                             for frying  

Instruction:-
Wash and soak chana dal for 3hrs
 after 3hrs drained all water from Chana dal.   

Coarsely grind the channa dal without adding water in blender or mixer (make sure it doesn't convert into paste) and take it out in a         bowl.                                                                           

add roughly chopped dill leaves, (after roughly chopped 2cups dill leaves becomes 1cup) 

 

add chopped garlic

now we are going to add gram flour, red chill powder and salt.

Mix it well, and add ajwani

mix again and add turmeric powder and hing (asafetida)

mix well.

make golf sized ball and flatten that ball on your palm.

Heat the oil in deep frying pan at high temperature, once oil is heated completely , drop all the pakoras into oil ,after a minute reduce the flame to medium, When the color of pakoras changes, flip it. once both the sides turn to light golden brown and

fry until pakoras become crispy, once they are done remove the pakoras from the oil and place then on paper towel. "Dill leaves pakoras" are ready to eat.

 Note:- "Dill leaves pakoras" can be served with cilantro chutney, tomato ketchup, or tamarind chutney.                                                               

  

Homemade Condensed Milk

Homemade "Condensed Milk", sounds pretty interesting, right??. Condensed milk is also knows as milkmaid. Canned condensed milk, easily available in market but I prefer to make my own because homemade "condensed milk" is always handy and far better than the one available in market. So, why  not make your own condensed milk at home, it just takes couple of minutes and very few ingredients.

I tried several  different recipes to make perfect condensed milk and finally I found the best one . Today I am thrilled to share super easy to make "condensed milk" recipe. This "condensed milk" recipe should work in any recipe that calls for canned condensed milk and I am so happy to share with you guys. The below procedure will make half tin of "Condensed Milk".

Ingredients:-

•  Milk powder--1/2cup
• Powdered sugar--1/4cup
• Water--1/4cup
• Butter--1 1/2tbsp

Instructions.....


In a bowl add milk powder, powdered sugar, butter.

 Now lets add butter (unsalted butter)

add boiling water and whisk it or blend it until you get smooth lumps free Condensed milk.

its ready!!!!!.:-)
  

See how nicely spoon float in Condensed milk. Store in air tight container and store it in  refrigerator.

Tangerine juice

Fresh juices are  always healthier, today we will make "Tangerine juice". Tangerine is an orange colored fruit. it is similar to Orange and they are usually easier to peel and split into segments. They are much sweeter than Oranges. Tangerines are highly nutritious. A small tangerine has more vitamin C than a large Orange. Tangerines are good source of potassium, vitamin A and fibers.

Tangerines are water rich which helps to  facilitate cleansing and detox. I love to drink juice in between lunch and dinner. Drinking a glass of  tangerine juice daily gives a clear and glowing complexion. Personally I don't like bottled juice. I love to drink fresh juice, so lets make fresh "Tangerine juice"

  

   Ingredients......

 

  Tangerines (Fresh)           5 no..

  Water                               1/3 cup

  Honey (optional)             1tbsp         

 

  Instructions.....

 

Wash and Peel all tangerines

and separate all slices of tangerine

 now add all slices of tangerines in blender and add little water(couple of spoons).

  start your blender for 5 second and stop, repeat it couple of  times, this technique helps not to crush the  seeds of tangerine,  now you can  remove all seeds from tangerine and continue blending. Blend until you squeeze complete juice out of tangerines.

 once its done, filter it and enjoy !!!!