Kanda Poha Recipe Mumbai Style (Beaten Rice Flakes)

The kanda poha (onion with beaten rice flakes) is a very healthy dish and takes almost no time to cook Poha or Pohe is the most loved breakfast of the Maharastrians.The Pohas are easily found in Mumbai (economic capital of India)and are the best suited snack for the fast life style over there.

These Pohas are the best option when you are very hungry, don’t want to cook much and still want to eat healthy that too something with a yummy taste to it! The pohas are like “you can never have them just once” types.
Make these pohas once and you would be tempted very soon to have them again.These light and health pohas are also a good option for  tea time snacks and can be consumed along with the roasted nuts, crispy chips or any other crispy stuff of your choice.
Though the Indian food is known for its oiliness and high on fats this poha will for sure change your notion about the Indian delicacies.

These yummy Pohas are a good option for kids too.You can instantly make them whenever the kids are hungry and want something light before the lunch or supper; you can also easily pack them for their School Tiff-in.

Whether you are a fan of Indian Cuisine or not I am sure you would love this healthy yet tangy Pohas.
So enjoy cooking and eating the maharastrians( people who live in Maharashtra, India) all time favorite snack the Kanda Poha. This fast food is also very nutritious and easy to digest.

I myself love these pohas and that’s the reason I have chosen to share my Aunts recipe. Hey! Don’t miss out on this healthy yet tasty dish made of beaten rice flakes with onions, chilies and mustard seed along with that subtle flavor of lime; it is a perfect bowl of taste for any season.

You can add your own flavors to it by mix and match. Would love to hear about your version of the Kanda Poha, below is mine with the pictorial instructions.

Ingredients for Making Poha:

Ingredients	Quantity
Beaten Rice flakes( dhada poha/chidua)	2 cup
Oil	1 table spoon
Mustard Seeds( rai)	1/2 teas spoon
Onion	1/2 cup finely chopped
Green Chili	1 tea spoon finely chopped
Curry Leaves	8-10 leaves
Turmeric Powder	1/2 teas spoon
Asafoetida	a pinch
Garam Masala	a pinch
Coriander/Cilantro	4-5 tea spoon chopped
Freshly Grated Coconut (optional)	6-7 tea spoon
Nylon Sev (optional)	4 tea spoon
Lemon juice	2-3 tea spoon
Salt	to taste

Method of Making Poha/Powa:

Take the rice flakes, clean it, wash it and soak it in water, drain it and keep it aside for around 8-10 minutes.

Take frying pan (preferably non-stick) put oil to it and heat it.
Then add mustard seeds, curry leaves( kadi pata), chopped onions & green chilies.

Then add dry powder as specified like the Turmeric Powder, Garam Masala and salt
After which add coriander and grated coconut to it, then mix them along with lime juice.
Finally add the beaten rice flakes and mix all the ingredients well.

The Pohas are all set; put them in a nice bowel and garnish them with coriander leaves, grated coconut, lemon wedges and green chilies.
Voila! The Pohas are ready to be served.

Dahi Puri Recipe

Hey guys today lets make something a lilltle sweet, a little spicy, a little tangy all in all something really yummy!! So here I am with the recipe of Dahi Puri!
Dahi puri is generally served by the road side chaat walas in India and are made with the combination of puri, potato and curd. What makes this super yummy dish more yummy is the different types of chutneys used in it.

For Filling of the Dahi Puri:

Ingredients	Quantity
Puris	20
Mixed Boiled Sprouts(Green peas, whole green gram,Black Chick Peas etc)	4/3 cup
Potatoes (Boiled & Cubed)	4/3 cup
Red Chutney(khajur aur  imli ki chutney)	1/2 cup
Green chutney	1/2 cup
Curds (dahi)	1 & 1/2 cups
Salt	to taste

For Garnishing the Dahi Puri:

Ingredients	Quantity
Sev	1/4 cup
Chilli Powder	1 tea spoon
Cumin Seeds (jeera) Powder Roasted	1 tea spoon
Chopped Coriander	1 table spoon
Chaat masala	1 tea spoon

You can make puri, red chutney and green chutney at home or get readymade.

Preparation Method of Dahi Puri:

1) Take a nice serving plate and arrange the puris in it then make holes in the center of each of the puris for stuffing
2) Simultaneously add salt to the curd ( if you want you can add little sugar to it too)
3) Fill each of the puris with sprouts, potatoes, red chutney, green chutney, and then add curd to it.
4) Pour curd on it and then sprinkle red chilli powder, chaat masala, cumin seed powder and sev
5) Then finally pour little chutneys of both the color i.e red chutney & green chutney and coriander to garnish.

Remember the curd should be chill and well balanced neither too thick nor too thin and now your delicious dish is ready to serve!

ALOO SAMOSA RECIPE

ALOO SAMOSA RECIPE

"Jab Tak rahega samose mein aloo.. teri rahunga oh meri shalu".. Keep Humming & enjoy this hot, crispy, spicy, tasty Samosas.

A step by step recipe with pictures of how to make Aloo Samosa is given here. Hope you make this & enjoy with family & friends... 

Ingredients for dough

1. Flour 2 cups
2. Ghee 2 Tbsp
3. Water as required 

Ingredients for Filling Aloo Samosa

1. Boiled potatoes 3-4
2. Sliced onion 1
3. Sliced green chillies 2
4. Salt to taste
5. Red chilli powder 1/2 tsp or more as per your taste
6. Turmeric powder 1/4 tsp
7. Cumin seeds 1/2tsp
8. Coriander seeds 1/2 tsp
9. Pomegranate powder (Anardaana powder) 1tsp

10.Juice of one lemon
11 Fresh chopped green coriander 3 Tbsp
12.Fresh mint leaves chopped 1Tbsp

Method of Making Samosa Pattice:

1. Sieve flour & Add Ghee to the flour & mix well.
   
   
2. Now add water to it & Knead well such that the dough is neither hard nor too soft, just the right constancy.
3. Take a bowl grease it will oil & put the knelled dough inside & grease the top surface of the dough with a tea spoon of ghee or oil & cover with a damp tea towel or muslin cloth. Refrigerate the bowl for about 2 hours or so.
4. While the dough is in refrigerator let’s take a tava (Flat pan) & dry roast coriander & cumin seeds on one side of the stove & on the other side boil potatoes in a pressure cooker.
5. Take the roasted cumin & coriander seeds in a plate & keep aside. Now remove the potatoes from the pressure cooker, peel its skin & let it cool.
   
6. Mash the boiled potatoes & make sure that you don’t end up making it a smooth paste. Try and keep a few pieces. To the mashed potatoes add the roasted cumin & coriander seeds.
7. To the potatoes add the rest of the spices like Sliced green chillies, Salt, Red chilli powder & Turmeric. Mix Well.
8. Add the freshly chopped green coriander & mint leaves.And our aloo filling is reday for the Samosa....
9. Remove dough from refrigerator & divide it into small portions/ small balls.
   
10. Roll the small bolls of dough & make small flat rotis. Cut these rotis into half.
    
11. Take the half roti & make a cone out of it. 
    
12. Press the edges of the cone with water, keeping the mouth of the cone open
13. Add the filling of potatoes into the cone & close it.
    
14. Tightly press all the edges.
    
15. 
    
    
    
    
16. 
    

    Deep fry them till golden brown.

    
    

    

    
    
    
    Voila! Hot aloo Samosas are ready
    

Serve it with the red chutney and green chutney :)

Note:  You can freeze these by lightly frying it in hot oil( just to remove it rawness) & then store in a freezable container using wax paper in between each layers

Famous Raj Kachori Recipe

After getting the two tasty Recipes of the sweet & chocolaty deserts I am here with Raj Kachori.
The monsoon is here & we all love hang out with our friends (you can read it as Girlfriend or Boyfriend). While most of us try hands on hot mirchis & Pakodas, some take a different route & choose Raj Kachori....

The crisp kachori filled with sweet Yogurt (dahi), Sprouts, potatoes, & flavored with sweet, spicy & tangy chutneys makes it the most sought after chat.

Make this dish with your friends & experiment as you go... The signature recipe of our popular local bandi is here for you... Have fun!!!

Ingredients

For The Kachori

 Whole wheat flour (gehun ka atta) - 2 cups

 Semolina (rava) - 1 cup 

 Besan (bengal gram flour) - 1 cup 

 Salt - to taste

 Whole wheat flour (gehun ka atta) for rolling

 Sunflower Oil -  for Deep frying

For The Filling-

Boiled Moong (whole green gram) - 2 cups

Matki (moath beans) - 2 cups 

kala chana (brown chick peas) - 2 cups 

Boiled potatoes - 500 gms 

salt to taste

Other Ingredients for Filling

Yougurt (dahi) - 500 gms 

khajur imli ki chutney - 1 Table spoon
Green Chutney - 1 Table spoon

chilli powder - 1 tsp 

Roasted cumin seeds (jeera) powder - 1 tsp

Sev - To Garnish

Coriander Leaves - To Garnish

Anar Daana (Pomegranate seeds) - 1 small bowl full 

Method of Making Raj Kachori

For the kachori

1. Combine all the ingredients in a bowl and using water knead a semi soft dough.
2. Divide the dough into equal portions and roll out into little thick big puris using little flour for rolling.
3. Heat the oil in a kadhai at a high flame and then reduce the flame to slow and deep-fry the puris till crispy and brown in color.
4. Remove on absorbent paper and keep aside.

For the Filling

1. Put moong, matki, chana, mashed potato and salt in a bowl and mix well.
2. Divide the mixture into equal portion and keep aside.
   

Assemble the Kachori for serving

1. Put a whole  in the center of the kachori and put one portion of the filling.
2. Top it with little Yogurt, red chutney, green chutney and masala.
3. Sprinkle some sev, Anar Daana & Coriander Leaves on top and serve.