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......:-)

 

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.                                                               

  

Paneer chilli puff

Hello my loyal readers, hope everyone had a fantastic new year. I am feeling so good to be back with the new post  "Paneer Chilli Puff", it is  a wonderful appetizer or snack. It is also a very good option to have with your evening tea in this cold weather.

 Puffs!!!! school and college canteen favorites,they will take you back to the school and college days . These days everyone uses puff pastry dough to make variety of snacks or appetizers. These paneer chilly puff is flaky rectangle puff pastry enclosed with paneer and capsicum filling.

Ingredients:-

Puff pastry sheets
Water  (as glue)               2tbsp
All purpose flour             for dusting


Filling:-

Paneer                          1cup
Capsicum                     1cup
Onion                          1/2 cup
Oil                              1tbsp
Salt                            to taste
Red chili powder      2tsp
Coriander powder   1tsp
Cumin powder         1tsp
Vinegar                     2tsp
Chat masala           to taste  

Method:-

Remove the puff pastry sheet out of the refrigerator, wait until it reaches room temperature (soft dough consistency).
 meanwhile lets prepare our filling for puff. Heat oil

add onion and saute for a minute,

after a minute add capsicum and saute for another minute.

Now its time to add paneer and all spices.

Mix well and cover with lid on low medium flame for another minute, and our filling is ready.

Spread the puff pastry sheet using the rolling pin. Use all purpose flour for dusting.

With the help of knife or pizza cutter, cut it into desirable shape. ( I am cutting into rectangle shape)

 Place the filling on the pastry sheet.

Seal the edges with the help of water.

preheat the oven at 400 degree F or 200 degree C. Place the puff into baking tray and bake  for 20 minutes or until they turn golden brown.

 After 20 minutes.

 

Paneer Tikka

 "Paneer Tikka" popular Indian tandoori dish  made from slices of paneer, Marinated with curd, spices and then grilled in a tandoor. It is a very popular dish that is widely available across the globe.

Slices of paneer are marinated in spices and curd and then arranged on a stick with veggies ( capsicum, onions, tomatoes etc..) These ready sticks are grilled in a tandoor and seasoned with  lemon or lime juice and chat masala, it is served hot with mint chutney. Paneer tikka is usually served as a starter. There are several ways  this delicious starter can be prepared. If you don't have Oven or grill, you can still prepare this with  non stick tava . While using tava, 1)heat some oil and arrange  the marinated paneer and veggies on the tava and fry until it is cooked well or 2)Arrange them first then  place it on tava and fry until it is well cooked well. I have explained both the methods and there is no difference in taste except the texture. Frying makes veggies and paneer a little crispy than baking. While Baking it on Oven, Apply some oil to avoid the dryness. and make sure that you dont overcook paneer  and lose its softness. My favorite is Tava Paneer Tikka.   

Ingredients:-

Paneer  cubes                         2cups(dice)
Veggies of your choice....
Large Yellow bell pepper       1
Large Orange bell pepper     1  
Large onion                           1

Oil                                         For brushing  

For Marinate:-

Curd                                        200gms

Turmeric Powder                    1/2tsp

Red chill Powder                    1tsp

Coriander Powder(Dhania)  1tsp

Cumin Powder(Jeera)           1tsp

Ajwain or Carom seeds        1tsp

Garam Masala                    1/2tsp

Dry Mango Powder            1tsp

Chaat Masala                    1 1/2tsp

Ginger & Garlic Paste      1tbsp

Lemon or Lime Juice         1tsp

Black salt                          1tsp or to taste

Method:-

In a wide bowl take thick curd or hang curd ( Tie curd in a muslin cloth and hang it till all the water drips off.

Add all dry spices into the curd .

Mix it well, now add ginger and garlic paste and again mix well.

Add lime or lemon juice and again mix well.

Make sure the  marinate has right salt and spice levels according to your taste,Dice all Veggies of your choice.

Now add all veggies and paneer to the marinated.

Mix slowly and gently all the veggies and panner in marinate.

Once done, cover it and keep in the refrigerator for minimum 2 hrs or more marination, the better the flavors gets infused in the paneer and veggies.

After 2 hrs, preheat your oven at 350 degree F or 170 degree C or grill or tava.

If you are oven,arrange the paneer and veggies into the tooth pick and put on the rack brush with some Oil,(I like Olive Oil) and keep in the oven for 10 minutes.

After 10 minutes remove it from oven and  rotate the tooth pick, Brush some more oil, if there is excess water in curd it will come out from the veggies and paneer, so we need to keep back in the oven for another 10 to 15 more minutes

. Once they are done, serve it hot with seasoned with lime or lemon juice and chaat masala.

 

Arrange the panner and veggies into the tooth pick if you are using Tava,  Arrange it and fry until it is cooked.

Once they are done, serve it hot with seasoned with lime or lemon juice and chaat masala.

If you like you can served with Mint chutney and Tomato ketchup.