Corn and Dill Pakoda

When the weather starts getting cold ,hot Pakoda and coffee sounds wonderful. I made some corn and dill pakoda yesterday and everybody liked it so thought of posting it. In fall we get fresh corn on the cob.American corn is very sweet i refer the heirloom less sweet varieties of corn. For this recipe you can use any variety of your choice.

Fresh Corn - 1 cup , grated
Besan /Chick pea flour - 1 cup
Dill leaves - 1 tbsp
green chill - 2 tbsp
Soda bi carb = 1/8 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil for frying

In a big mixing bowl add corn , dill leaves , chili, turmeric and salt and mix well.
Slowly add the began to make a cake/ idli like batter .
Add the soda and mix well again.
Heat oil to 350 F .
Drop the pakoda in to the oil and fry till golden.
Serve hot with coffee or tea.

Tinda ke sabzi

Tinda is a popular vegetable winter vegetable . It belongs to gourd family. It is not normally seen in north indian markets. And one of my south indian friend said we south indian do not eat this vegetable :). 

But i love this vegetable and goes very well with chapati or jowar ki  roti.

Tinda - Scrapped washed and cut into cubes - 3 cups
Onion - 1 cup ,finely copped
Tomato - 1/2 cup finely chopped
Green chili - 3 slit 
Ginger garlic paste - 1 tsp
Mustard - 1/4 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Oil - 21/2 tbsp
Salt to taste

  1. Heat oil and add mustard seeds.
  2. When mustard pops add the ginger garlic and onion .
  3. Cook till onion turn translucent   and salt and cook for 2-3 minutes more.
  4. Add red chili powder and mix well.
  5. Add tomato and cover and cook till oil separates.
  6. Add the Tinda cubes and cover and cook for 3-4 minutes.
  7. And few tabs water and cook again till tinda is fork tender.
  8. Garnish with coriander leaves and serve with chapati

Val ki Sabzi

Val is popular ingredient in Gujarati cooking. Here i find this in the frozen section.

Frozen Val - 2 cups
Onion - 1/2 cup ,chopped
Green Chili -2 slit
Tomato -1/2 cup , chopped
Ginger Garlic paste -1/2 tsp
Curry Leaves - a few

Mustard -1/4 tsp
Turmeric - 1/4 tsp
Chili Pw - 1 tsp
Sugar -1/2 tsp
Salt to taste
Oil - 2 tbsp

  1. Heat oil and add mustard.
  2. When the pops add , ginger garlic , green chili  and onion.
  3. Cook till onion turns translucent and turmeric, chilli and sugar.
  4. Add tomato and cover and cook till it becomes mushy.
  5. Add val and add 1 cup of water ,cover and cook till well done.
  6. When val is done , add salt and simmer for few more minutes.
  7. Serve with rice or roti

Pomfret Pan fry

The silver or white pomfret, is a species  very popular in  South Asia. Silver pomfrets are usually silver/white in color, with few small scales. This fish is prized in the Indo-Pacific region for its taste. It is called pamplet in  North India. 

Pomfret - 2, scaled and cleaned

Chili Powder - 2 tbsp
Turmeric Power - 1/2 tsp
Black Pepper - 1 /2 tbsp
Coriander Powder - 1/2 tsp (optional)
Ginger Garlic Paste -1/2 tsp(optional)
Curry leaves - a few
Salt to taste

Cleaned the fish and make a few slits on both sides.

Mix everything well with little water and make a paste.
Apply the paste on the both sides of the fish and inside.
Marinate the  fish in the fridge for an hour the least .
Heat oil in a heavy bottom pan and place the fish.
Lower the flame to medium and cook one side for 4-5 min.
Flip and cook the other side for 4-5 min and serve .

Kublanga Manga Tenga Arcacha Curry /Ash gourd in coconut gravy

Kumbalnga is  also called ash gourd,white gourd, winter melon, white pumpkin, wax gourd, petha .

Ash gourd is a vine which is eaten as a vegetable. It is oblong in shape, can be around 1 to 2 metres in length, have a smooth or finely ribbed rind and a lightly yellow or greenish flesh. In North India, it is used to prepare a traditional sweet called Petha. In South India, it is used in various ways. Used   along with other vegetables in Sambhar, Avial ,Mor Curry etc.

Ash Gourd ,peeled and cubed -   2 Cups
Dry/Fresh  green mango   - 6- 7 pieces
Green Chili  - 4
Curry leaves - a sprig
Turmeric -1/4 tsp
Coconut - 1/4 cup ,grated
Cumin seeds -1/4 tsp
Whole red chilli - 2
Pearl Onions - 2
Mustard -1/t tsp
Coconut Oil - 1 tbsp

Step I
Grind coconut and cumin seeds to a little coarse paste.

Step II
Peel ,wash and cube the ash goud to 1/2 inch cubes.
Add a cup of water , mango ,salt ,turmeric ,green chili and few curry leaves.
Boil till fork tender and add the coconut paste and simmer for 3-4 minutes.

Step III
Heat oil and mustard seeds.
When it starts popping add onion , curry leaves and whole red chill.
When onion turns golden ,pour over the simmering curry.
And immediately remove from flame.

Serve with white rice.

PS : I have used the red chili in place of green chili.

Rajgira Poori /Amaranth Flour Poori

Amaranth flour is a gluten-free, protein-rich flour widely used as fasting food in North India. It is produced by grinding seeds from the amaranth plant into a fine powder. Although technically not a grain, amaranth yields a buff-colored, grain-like flour. Amaranth flour’s protein gets high marks for quality because of its rich content of the amino acids lysine and methionine. Waterchesnut/ Singada flour can also be used in place of amaranth flour in this recipe or combination of both the flour in the ratio of 1:1 can also be used.

Amaranth Flour  - 1 cup
Potatoes - 3/4 cup boiled and mashed
Red Chili Powder - 1 tsp
Himalayan Pink Salt/Sendha Namak - to taste (optional or use regular salt)
Ghee /Oil - for frying
Curd - as side

Step I - Dough

  1. Slight roast the amaranth flour and let it cool.
  2. Add salt and chili powder and mix well.
  3. Add the potatoes and make a soft dough.
  4. Add few table spoons of hot water if needed.

Step II - Frying Poori

  1. Heat oil/ghee in a deep pan to 350 F.
  2. Take a small portion of the dough and shape like a ball.
  3. Shape the dough ball like a disc pressing between your plams.
  4. Roll between two plastic sheets to a circle of thickness < 1/8''. 
  5. Take the rolled dough in the palm of your hand and drop in oil carefully.
  6. When the poori starts coming up in the oil lightly press with a spoon.
  7. When it puffs up turn and cook the other side.
  8. When both sides are golden brown take out and drain on paper.
  9. Serve hot with curd. 

PS: If u do not want to deep fry cook on skillet like Paratha.