Banana croquettes Recipe

Who would not love to have crispy hot snacks, with a cuppa of tea when their is heavy downpour or even when its drizzling. Weekends up this craving all the more, add a few friends to gossips & it's a picture perfect Occasion.

Bring to all the yummmytummy members this Instant Make Banana croquettes Recipe, that requires very few ingredients, to cheer up your Monsoon Moments.

Ingredients for Making Banana croquettes:

1. Raw banana - 4

2. Potatoes - 2

3. Amchur powder - 1 tsp

4. Green Chilli, finely chopped - 6 pieces

5. Salt - to taste

6. Bread crumbs - 3 tsp

7. Chilli Sauce - 1 tsp

8. oil - 50 gm

9. Semolina / Suji - 3 tsp

Method of Making Banana croquettes:

1. Put the raw bananas and the potatoes in a pressure cooker to steam for about eight to ten minutes. Now peel the bananas and the potatoes.

2. Smash the bananas & potatoes. To this add chopped green chillies, amchur powder and salt. Mix all the ingredients well.

3. Divide the mixture into small ball & make rolls, cylindrical in shape.

4. Wrap the rolls made into bread crumbs and sooji mixture.

5. Heat oil in a frying pan and deep fry the rolls till golden brwon.

7. Serve hot with Tomatoes sauce or Indian Tadka with Green Chutney & Red Sweet Chutney

Serve them hot with mint sauce.

Mash K Dahi Wade Recipe

Ramazan has come & with it comes the tasty Haleem & Dahi wade. These two delicacies have really blurred or should I say erased the religious boundaries. A lot of people from all walks of life are found flocking the bandi's (kiosks).
So today I am here with the recipe of dadi Wade with a healthy, light & tasty twist.

Ingredients for making Mash k Dahi Wade:

1. Mash Ki dal - 1/4 kg
2. Salt - To taste
3. Ginger Garlic Paste - 1/4 tsp
4. Green Chilli paste - 1/4 tsp
5. Oil - for deep Frying
6. Water

Ingredients for Dahi of Mash k Dahi Wade:

1. Green Chilli Paste - 1/2 tsp
2. Yogurt - 1/2 kg
3. Salt - to taste
4. Ginger Garlic Paste - 1/4 tsp

Ingredients for Garnish of Mash k Dahi wade:

1. Oil
2. Rai
3. Zeera
4. Curry Patta
5. Dahi dried Mirch
6. Turmeric - 1 pinch
6. Corriander leaves, finely chopped
7. Mint leaves, finely chopped

Method of Making Mash k Dadi Wade:

1. Soak Mash ki Dal for about 3-4 hours before grinding. Make sure Dal is Clean with no stones in it.

2. Grind Mash ki dal in a Mixer Grinder adding water as required. Make a smooth paste.
3. To this add Salt, Green Chili Paste & Ginger Garlic paste and keep aside for 10-15 mins.
4. Heat oil in a thick bottomed pan & with a spoon put Mash ki dal paste. Make them as round as possible.

5. Deep fry till golden brown. Take out in a plate & let cool. The wade are ready.
6. Take a bowl, add water & salt to it.
7. Put the fried Mash k wade into this water & let it soak water & become soft.

Method of Dahi for Mash k Dahi Wade:

1. Blend yogurt & make it smooth & lump free.
2. Add ginger garlic paste, green chili paste & salt to the yogurt.

Get the Mash k Dahi Wade ready:

1. Remove the Mash K Wade from Salted Water & Dip them the Dahi (Yogurt Mix)

Method of Tampering & Garnishing for Mash k Dahi Wade:

1. Take a pan, heat oil & add Rai & Zeera.
2. When Zeera starts spluttering add currypatta & Dahi dried Mirch. Saute for 1/2 min & remove before it gets burnt.
4. Garnish the Mash K Dahi wade with the tampering & Greens like mint & coriander leaves

Now this Hyderabadi Dish is ready to serve!

Kachori Recipe

The Holy month of Ramazan has begun & Muslims all over the world are fasting & feasting at Iftar time. Intrestingly a lot of fried items are prepared.
However Ladies often look out for dishes that can be quickly made, served & savoured by all.

I said quick & kachori??? Yes make them & keep in refrigerator. Deep fry & serve. It tastes good, is loved by all & what more can one ask for?

Ingredients For the kachori Covering:

1. Plain  flour (Maida) - 1 1/2 Cup
2. Oil - 3 tablespoon
3. Salt - to taste
4. Cold water - to knead the dough

For the filling of kachori:

1. Yellow moong dal, washed & soaked for 1/2 hour - 1 cup
2. Oil - 1 tablespoon
3. Coriander Seeds, crushed coarsely - 1/2 tsp
4. Fennel seeds (Sauf), crushed - 1/2 tsp
5. Cumin seeds (zeera) - 1/2 tsp
6. Mustard seeds (rai) - 1/2 tsp
7. Asafoetid (hing) - 2-3 pinches
8.  Garam masala - 1 tsp
9. Red Chilli powder - 1 tsp
10. Coriander leaves, chopped - 1/2 tablespoon
11. Salt - to taste
12. Oil - for saute & deep frying

Method of Making Cover of Kachori:

1. Mix the flour, salt and oil, with the water to knead into soft pliable dough.

2. Set aside the dough for 30 mins.

Method of making filling of kachori:

1. Boil the soaked moong dal in water for 5 mins. Drain & cool. Set aside.
2. Take the dal & mash. Do not mash the dal completely, but enough to make the mixture hold together well.

3. Heat the oil in a heavy pan. Add all the seeds ( whole & crushed) and allow to splutter.
4. Add the asafoetida (hing), garam masala, dhania powder & salt. Mix thoroughly.
5. Add the mashed moong dal to this & saute.
5. Add coriander leaves. Remove from heat & allow to cool.
6. Divide the filling into 15 portions.
7. Shape each portion into a small ball & keep aside.

Method of Making Kachori:

1. Make a paste using a tsp of flour & mixing it with water. Set aside. This can be used if the kachoris are tearing.
2. Roll a walnut-sized ball of the dough into a round of 10 cm diameter.

3. Place one ball of filling in the centre.

4. Cover & pinch into a pouch.

5. Break off the excess dough carefully. Be carefull it should not tear.
6. Press the ball with your palm, making it flat & round.

7. Repeat for the rest of filling & dough.
8. Heat oil in a deep bottemed pan (kadai) & deep fry the kachoris, over medium flame.
9. Fry till golden crisp.

10. Serve hot or cold with Green Chutney & Red Sweet Chutney.

Bhel Puri Recipe

Mumbai Beech, Chowpatti & Bhel are inseparable. This Indian snack is very very very easy to make. The Kolkata variant of Bhelpuri is called Jhaal Muri & when it reaches Banglore its called Churumuri. So its famous all over India e it north or south.

Very very easy to make & takes just a few minutes.

Ingredients of Bhel Puri:

Ingredients	Quantity
Puffed rice/Pori	1 1/2 cups
Nylon Sev	1/2 cup
Green chutney	1 1/2 tbsp(as needed)
Sweet chutney	2 tbsp(as needed)
Chilli Garlic chutney	1/2 tbsp(as needed)
Boiled potato chopped into chunks	1
Onion chopped finely	1 small
Tomato,chopped finely	1 small
Raw Mango,finely chopped	3 tbsp
Coriander Leaves	2 tblsp
Lemon juice	1 tsp
Chaat masala	1/2 tsp
Papdi, broken roughly	6-7

Method of Making Bhel Puri:

1. Fry puffed rice in a tsp of oil if it is not crisp.

2. Keep the ingredients of Bhel Puri ready before you start. Take a bowl,large enough to mix all ingredients. Add the Green chutney , Red - Sweet Chutney,  Chilli Garlic Chutney, chat masala powder and lemon juice & Mix well.

3. To the chutneys mix add chopped onion,tomatoes, raw mangoes & potatoes and mix well.

4. Now add the puffed rice, papdi and lemon juice,then  toss(mix) well. 

5. It's time to garnish with crumbled papdi, sev and coriander leaves and mix well.

6. Serve immediately.

Note: There are no hard and fast rules, you can adjust the ingredients according to your liking.

Puchka Kolkata Style Recipe

Puchka as it is called in Kolkata is the king of the Bengali style street food. It is the yummiest chat I have ever had and is ever green for all the seasons whether it’s a hot sunny day or a typical tropical rainy day J
Puchka’s for those who don’t know what it is, are Crispy Puffed Little Puris suffed with the spicy masala and tangy water all served together.

 

This easy to eat chat is also easy to make. Try this recipe at home and enjoy the taste of the street food in a hygienic way!

Ingredients for Puchka Water:

Ingredients	Quantity
Water	1500 ml
Tamarind Pulp	1/4 Cup
Black Salt(Kala/Lal Namak)	To Taste
Mint & Coriander	Handful
Green Chili	1 piece
Cumin Powder	1½ Tsp
Coriander Powder	1 Tsp
Pepper	½ Tsp
Red Chili Powder	½ Tsp
Lemon Juice	1 Tsp
Amchoor Powder	1 Tsp

  

Ingredients for Puchka Filling:

Ingredients	Quantity
Potatoes/ Aaloo (boiled and mashed)	2 cup
Black Chick Peas/kala channa(boiled )	1 cup
Black Salt(Kala/Lal Namak)	2 teaspoon
Red Chilli Powder( sukhi lal mirch pici hui)	2 teaspoon
Salt(Namak)	to taste
Moodi Masala (optional)	2 teaspoon

Requirements to Serve Puchka:

• Puris
• Ptalas/Small Platels

Method for Pani:

1) Take a deep bowl

2) Put tamarind pulp (imli ka rass) into it then add all the other ingredients along with the water and blend it.

3) Refrigerate and steer well before serving

Method for Filling:

1) Take a big bowl and add boiled Black Chick Peas (chana) to the potatoes and mash them well together.

2) Then put all the other powders into it and mix it finely

To serve make a little hole in the puris add the masala, dip it into the water and eat it in an authentic road side fashion on a patal (plates made of dry leaves)