PHOOL MAKHANA POORI

Phool makhana poori / Lotus seeds poori/ Fox nutspoori  is a delicious and healthy poori made with powdered phool makhana/ lotus seeds and wheat flour. Phool makhana/ lotus seeds a white colored seed popped like popcorn is a good source of protein rich in iron, fiber and a lot more health benefits. Phool makhana with so much goodness needs to be in our diet, so along with snacks thought to make poori with it and trust me it has only mild flavors of phool makhana and no one will even know its presence in the poori, but i can say its added flavors makes the poori taste delish and super yummy . So lets go for the recipe.

INGREDIENTS

Wheat flour     - 2 cups
Makhana flour - 1 cup)
Salt                    -to taste
Oil                    - deep frying

METHOD

Dry Roast the makhana and grind to fine powder

Mix wheat flour, makhana powder, salt  and add in 2 tbsps of oil and rub it into the flour  and  add water slowly and knead to a stiff dough.Keep the dough closed and keep aside  for 10 to 15 mins.Divide the dough into equal portions.Take a ball, roll it in a oiled surface till thin.Drop rolled  poori in oil, press on top till puffy, flip over and cook.Serve with poori masala.

.

JACKFRUIT BASUNDHI

The rich and intense flavour of boiled milk tinged with enchanting spiciness of cardamom, is uniquely coupled with fresh jackfruit  in this innovative jackfruit Basundi. 

The flavour of jackfruit is quite dominant in this dessert, as the fruit is blended coarsely  rather than chopped. The creamy texture of the jackfruit Basundi is, needless to say, absolutely rich and irresistible. 

Altogether, the fruity notes and the creamy texture combine to make this an awesome dessert, which is ideal for festive season.

INGREDIENTS

Milk                                                             - 1 to 1 ½ ;litres 

Sugar                                                               - ½ cup

Coarsely blended Jackfruit puree     - 1cup

Cardamom Powder                                        - 1/2 tsp 

METHOD

Combine the milk and sugar in a deep non-stick pan.

Once the milk starts boiling add the blended jackfruit puree cook the milk in medium flame till it thickens..

Mix well and cook on a medium flame for 25 minutes, while stirring occasionally and scrapping the sides of the pan.

Add cardamom powder and cook for another 2-3 minutes.

Remove the pan from heat and allow  the jackfruit basundhi to cool.

.Garnish it with finely chopped jackfruit and serve chilled.

TENDER COCONUT WATER PULAV WITH SKEWERED TENDER JACK FRUIT PIECES

An unique pulao prepared from Tender coconut water and tender coconut pulp and  topped with skewered and marinated tender jackfruit pieces, bell peppers, paneer and onion accompanied with marinated juicy sauce. try this oput and put in your feed back.

INGREDIENTS FOR TENDER COCONUT WATER PULAV

Basmathi rice                                   - 1 cup

Tender coconut Water                   - 2  cups

Oil                                                         - 3 tbsps

Green chilly Ginger  paste                 - 1 tbsp

Tendercoconut pulp                      -1/4 cup

Salt                                                         - to taste

INGREDIENTS FOR MARINATION

Paneer                                          - 100 grams.  Boiled tender jackfruit cubes    - 100grams

Red bell pepper (cubes)           - 1 numbers. Green bell pepper

Onions (cubes)                       - 2 numbers.

Tomato ketchup                   - 1 tablespoons.

Corn flour                              - 1 teaspoons.

Coriander powder                 - 1 teaspoons. Chilli powder                        - 2 tsps

Salt                                       - to taste.

Soya sauce                            - 1 tsp Thyme sauce                         - 1 tbsp Tamarind juice                     - 1 tbsp Vinegar                                 - 1/2 teaspoons. Sugar                                     - 1 tablespoons. Oil                                         - 2 tbsps THYME SAUCE Heat the 1 tbsps of butter in a pan on a low heat and add the 1 tbsp of garlic paste, 1 tspthyme , 1 tsp mustard powder and 3 tbsps of water cook  until the sauce is thick.

METHOD Take a bowl, add sugar, vinegar, pepper powder, soya sauce, thyme, salt, curry powder, corn flour, tamarind juice,coriander powder,  tomato ketchup,  oil, and mix well. In this, add onions, bell pepper (red, yellow, green), boiled tender jackfruit pieces, paneer,  mix it and keep aside for 1 hour. Take a skewer, skew all vegetable in order and put it on hot griddle. Later pour the marinade mixture on the vegetables and cook it with closed lid on all sides on slow flame. Meanwhile take a pan, add the left over the mixture, add tomatoes, chili paste, cook it for 2 minutes to make accompanying sauce. METHOD FOR MAKING TENDER COCOUT WATER PULAO Wash and drain the basmati rice. Pressure cook adding 2 cups of tender coconut water and pulp mixture adding green chilly ginger mixture , salt and one tsp of oil.   Then add cooked basmati rice and toss them. Serve the cooked skewered tender jack fruit vegetables on bed of tender coconut water pulao with the accompanying sauce.

RAGADA KOORKA/CHINESE POTATO DONUTS

Ragda pattice is a popular breakfast dish from Marathi cuisine. Potato cutlets are topped with ragda (dried peas) and garnished with coriander chutney and tamarind chutney, finely chopped onion, coriander leaves and sev.

I have prepared in a different version of this ragada pattice. Instead of potatoes I have used koorka/Chinese potatoes being this is koorka/Chinese potatoes, and shaped as doughnuts.

For green chutney I ground celery and spring onions together.

Altogether a yummy fusion filling snack for you with the yummy taste of ragada, green beauties, celery and spring onion chutney,dates chutney, alu bhujia, finely chopped raw onions make your evening a fusion one.

Try this Ragada Koorka/Chinese Potatao  Donuts and put your feed back.

INGREDIENTS FOR KOORKA/CHINESEPOTATOES DOUGHNUTS

Cleaned and boiled koorkas/chinese potatoes       - 2 cups, boiled, peeled and mashed .Corn flour (corn starch)                                                   - 2 tbsps or more

Finely chopped coriander     leaves                                        - 2 tbsps

Aam choor powder                                                                    - 1 tbsp

Paav bhaji  masala powder                                                      - 1 tbsp

Red chilli powder                                                                      - 1 tsp 

Salt                                                                           -to taste

INGREDIENTS FOR RAGDA

Yellow  peas (dry)                                            – 1 cup 

Oil                                                                       – 3 teaspoons

Cumin seeds                                                      - 1 tsp

Green chillies Garlic Ginger paste               – 1 tbsp

Onion                                                              – ½ cup, chopped

 Turmeric powder                                         – ¼ teaspoon

Garam masala powder                                   - ½ tsp

Salt                                                                     - to taste

               OTHER INGREDIENTS

Celery spring onion  chutney           – 1 cup or as needed

Tamarind-date chutney                    – 1 cup or as needed

Aalu bhujia or plain sev                    - 1 cup

Onions(chopped finely )                  – 1 cup or as needed

                INGREDIENTS FOR DATE TAMARIND CHUTNEY

              Dates                            -  10-12

                               Tamarind                    -  small lemon size

           Cumin seeds               -  1 tsp

               Chilly powder              -  1 tsp

                     salt                                 -  to taste

                                               Black salt         - 1 pinch                                         

                          

                            METHOD FOR MAKING DATE CHUTNEY 

                                

                              Boil well  the above ingredients  together. Keep them at sim flame for 20 mins.

                              Grind and sieve them.

                 INGREDIENTS FOR CELERY SPRING ONION CHUTNEY

                   Celery leaves                    - ½ cup

        Spring onions                   - ½ cup

       Green chillies                   - 5 nos    

       Salt                                    - to taste

       Sugar                                - 1 pinch

       Oil                                    - 1 tsp

      METHOD FOR MAKING SPRING ONION CELERY CHUTNEY.

      Wash the celery leaves and spring onions well and drain it.

      Heat a pan adding a tsp of oil and saute the chopped green chillies, celery leaves and spring           onions for 3 minutes.

     Add a pinch of sugar while frying the greens.

     Remove from fire and add required salt and grind to a a smooth paste

  

     METHOD TO MAKE RAGADA

     Wash white dry peas and soak them in enough water for 8 hours or overnight.

     Pressure cook the soaked dry peas  adding 3 cups of water.

     Heat the oil in a pan on medium heat. Once hot addcumin seeds,let them pop.

     Add garlic green chillies ginger paste, fry till raw smell goes.

     Add  onion cook till onion becomes soft.

     Add cooked dry peas with all water.

     Add garam masala powder, turmeric powder, salt .

  Let it simmer for 10 minutes. Adjust water as per you liking ragda consistency.

     

     METHOD TO MAKE KOORKA DOUGHNUTS

          

   While ragda is simmering make patties. Take all ingredients of  koorka /chinese potat  

 donuts in  a bowl

      Mix well and make like a dough.

      Roll then into equal size cutlets or patties.

      Using a bowl, cut out the donuts. Make a small hole in the middle of the koorka / Chinese potato 

donut using a cap of smaller bottle. You can use cap of the sauce bottle.   if   (if you have donut cutter then you can use that.)

      Heat the tawa or skillet on medium heat. Once hot, drizzle some oil and shallow fry                          koorka / Chinese potato donuts few at a time.

     Once it brown and crispy on one side then flip it and let it cook on other side.     

    

      ASSEMBLE RAGDA KOORKA/CHINESE POTATO DONUTS

Pour some ragda on top. (Ragda should be hot.)

Take two or three koorka/Chinese potato donuts in a serving dish.
 Pour some celery spring onion chutney and tamarind-date chutney on it.
Sprinkle some fine sev, finely chopped coriander leaves,  and chopped onions. Serve                 immediately.

•        CHECK THE BELOW LINK FOR NORMAL RAGADA                                                                  PATTICEhttp://hottavasandovens.blogspot.in/search?q=ragada+patties