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Ingredient
Top 5 dishes made from Chat Masala Powder: Optional
1 . Scrumptious Tandoori Corn on the Cob: With & Without Oven 💁♀️
Scrumptious Tandoori Corn on the Cob: With & Without Oven 💁♀️
This one’s simply amazing
Just don’t waste time in reading my experiences on preparing this…
Get into your NOW…to experience very experiences yourselves too
Ingredient
2 pc
Corns on the Cobs
1.5 tbsps
Salt
as per requirement
To parboil the Sweet Corns
1 tbsp (2 G)
Paste: Ginger-Garlic Paste
1 tbsp
Fresh Lemon Juice
1 tsp
Red Chilli Powder
1/2 tsp
Chat Masala Powder: Optional
1/2 tsp
Black Salt: Optional
Cooking instructions
* Step 1
First Up: Clean the Corns well- In a broad mouthed & deep cauldron, add in sufficient water with the salt & bring it to the rolling boil- Add in the Corns to it, put the heat in the medium-low at this point, cover & continue boiling the corns for about 15-20 mins time, while checking occasionally in between, once done put off the flame & allow it to be in the hot water for sometime more
* Step 2
👇🏻👇🏻👇🏻
* Step 3
Now, take it out from the water & set aside on a separate plate/dish & let it cool down completely-
In the interim: Let’s prepare its marinade- For that, in a large mixing bowl: Add in all the aforementioned ingredients and for it & mix everything well together until nicely combined and well blended 👇🏻
* Step 4
👇🏻👇🏻👇🏻
* Step 5
👇🏻👇🏻👇🏻
* Step 6
The batter should be nicely smooth & thick in the consistency so as to stick well together with the Corns 🌽
Now, either with the help of a silicone brush/spatula or even a flat spoon- Apply this marinade all along well enough to cover the corns completely & thickly
* Step 7
Now, I’ve shown charring one Corn without the Oven & the other one with the Oven-
So, for the one with the oven- Place it on a greased (with some butter)- baking/roasting tray/pan, apply some more marinade from its top & put it inside the preheated oven @180C for about 10-12 mins time & after every 3 mins. Flip it on its other side for an even & nice charring of it from all along its edges quite well to get dark golden browned all along
* Step 8
* Step 9
Once that’s done Transfer it to the serving plate or platter- Garnish it your way & it’s absolutely ready to be grabbed in, no time now…. ENJOY…
* Step 10
Note: if there is a photo you can click to enlarge it
2 . Gobhi Paranthas: Punjabi Style
Gobhi Paranthas: Punjabi Style
Nothing much to talk about this extremely delectable dish & being Indians we’re all absolutely in love with it regardless of you’re a Punjabi or not…
Ingredient
1.5 Cups
For the Dough: Whole Wheat Flour
To Taste
Salt
1 tbsp + 1/2 tbsp
Ghee/Cooking Oil
As Required
Water (RT): To Knead the Dough
1/4 tsp
Turmeric
1 tsp
Red Chilli Powder
1/2 tsp
Black Pepper Powder
1/4 Cup
Onions: Finely Chopped
1 tbsp (2 G)
Paste or Finely Chopped: Ginger-Garlic
1/2-1 tbsp
Fresh Lemon Juice
1/2 tsp
Chat Masala Powder: Optional
1/2 tbsp
Kasuri Methi: Dry Roasted
1/2 tbsp
Garam Masala Powder
1/2 tsp
Ajwain/Carom Seeds
1 tsp
Amchur Powder: Optional
Cooking instructions
* Step 1
Firstly, in a large mixing bowl: Add in all the aforementioned ingredients for the dough, mix well with hands and then, pour in water gradually to knead it to a semi-soft dough-
Coat with some more oil, cover it & set aside for at least 20-30 mins time before dividing it & rolling out
* Step 2
Now, wash the cauliflower well, divide it into half or as required (For the aforementioned quantity half of any standard sized cauliflower is more than sufficient)-
Put it in a chopper to chop finely or the same can be done with the help of a grater too
* Step 3
In the same chopper add in the rest other veggies ie. onions, green chillies, a big clove of garlic and about an inch ginger pieces and chop it all finely-
In another mixing bowl: Add in all these ingredients for the filling along with rest all other ingredients aforementioned, give it all a very good mix-
Add in the salt to this mixture, at the end or just before you start rolling each one out & fry them- This would ensure that the filling remains dry enough
* Step 4
Since after adding in the salt to it, the mixture would slowly start releasing water, which in turn make our dough fillings soggy & it might be an issue while rolling them out as it’d tend to come out tearing the outer layer of the Parathas- FYI: While frying the Paranthas the mixture starts releasing water (which’s normal) since it takes sometime to fry each one of them- Use a tbsp of dry flour into the mixture, it’d soak all the moisture again, leaving it dry as before
* Step 5
Now, once the mixture is prepared, keeping it aside- Uncover & knead the dough once again for a couple of mins time & then, divide the same into a tennis ball sized portions, take one to work in with & cover the rest to remain moist & not become dry- Dust the work station/rolling platform with some lose wheat flour & roll it out a bit & form a bowl shaped structure & taking it into your palms now, fill in the prepared fillings inside it & then seal it well by pinching out the extra portions
* Step 6
Again, dust it well with some flour- Flatten it first by gently tapping it with your fingers and palms and then, roll it out gently without giving much pressure onto it-
Roll each one out into about 1 cm. thick and into a moderate diameter of not more than 6” inch diameter else, if you roll it out too thin (which’s not possible also yet), it’d tend to break & all the fillings would tend to come out
* Step 7
Heat up a frying pan over medium flame: Fry it out like any other normal paranthas, apply ghee on each of the sides and fry until you get to see the brown spots on both the sides-
Press the edges gently while frying else, the thickness is more than the normal ones hence, this is required & don’t rush to higher the flame in order to hasten the process, it’d not turn out good at all as the outer crust will be browned quickly wherein, the inside of it would remain uncooked still
* Step 8
Once done: Transfer each one of them into a pre-lined dish/plate to prevent it from becoming soggy quickly due to its trapped hot vapour inside and spoil its crispness quickly-
Garnish it your own way, serve it piping hot absolutely with your choicest dips/curd raita/achar/sauces, etc.
ENJOY THIS DELISH NOW-
* Step 9
Enjoy this year’s ‘Sargi & Karwa Chauth’ with this super delicious 🤤 dish with your family and friends & celebrate festival safely- Absolutely, fun-filled & joyful 👍🏻
Note: if there is a photo you can click to enlarge it
3 . Sattu Paratha 🫓
Sattu Paratha 🫓
Needless to mention anything much about this extremely popular & traditional recipe from the land of Bihar, Jharkhand & UP…
This one’s not only simply immensely delectable and delicious but at the same time extensively satiating & filling and is rich with enormous healthy nutrients & its benefits-
Quite simple & easy to prepare and can very quickly be prepared for the breakfast & tiffin or even snacks items, even during the meal time as well
Ingredient
3 Cups
Whole Wheat Flour
1 tsp
or To Taste Salt
2-3 tbsps
Suji/Semolina
1 tsp
Nigella Seeds (Kalounji)
1 tsp
Carom Seeds (Ajwain)
1 tbsp
Onion Paste: Optional
1/2-3/4 Cup
Fresh Coriander Leaves: Finely Chopped
1.5 Cups
Sattu
1 Pinch
Sugar: Optional
2 tbsps
Fresh Lemon Juice
1 tbsp (3 G)
Paste
Cooking instructions
* Step 1
First Up: Add in a large mixing bowl- All the aforesaid measured ingredients for the dough required-
Knead it well by using water in batches and not altogether-
We need a semi-soft dough for this-
Once done, cover it & let it sit on the rest for at least 30-60 mins time before rolling them out into the Parathas
* Step 2
In the interim: We need to prepare the Sattu Mixture for its very fillings-
For that- Add in another mixing bowl: All the aforementioned ingredients for the same & mix well with a spoon or your clean hands (No Water is required at all)-
The mixture should be such that, it can be very easily come together in your fists when folded into it- Set it aside for its later use
* Step 3
Now, post the given time: Uncovering the dough, knead it well once again, for about a couple of mins time and divide them accordingly to your choicest sizes-
As per mine, I actually had 11 big lemon sized dough-balls out of the aforesaid measurements given-
It can be a little plus/minus, depending on your choicest sizes…
* Step 4
Dust your rolling surface with some wheat flour and take each one of the dough-lets, flatten & shape it like a bowl/katori & fill all of that with our chatpata sattu filling that we’ve already prepared afresh & seal each of the dough-lets nicely-
Be very careful so as to avoid any leakages during the time of frying them out…
* Step 5
Heat up a frying pan/tawa over the high flame initially and then, reducing the flame to the medium-low-
Fry out each one of these sattu filled parathas and grease them with a bit of ghee (recommended) or cooking oil & once they’re well fried until nicely golden browned from each of its sides and transfer them into a serving plate, lined up with a kitchen towel or tissues-
* Step 6
This is how it should come up at the end-
It’d puff up nicely while frying each one of them in the medium heat all along & looks absolutely gorgeous and irresistibly tempting for sure-
Serve them absolutely piping hot with some homemade green chutney or plain curd raita/boondi raita or usually & traditionally, it’s better had with the Baingan-Aloo-Tamatar ka Chokha
* Step 7
If time’s the constraint- As it is always for me, if it’s just for myself- I had it in my Breakfast this morning with my all time favourite- Plain Curd Raita-
ENJOY YOUR MEAL WITH THIS IMMENSELY HEALTHY & NUTRITIOUS SATTU PARATHAS WITH SIMPLE CURD RAITA OR ALOO-BAINGAN-TAMATAR KA CHOKHA
Note: if there is a photo you can click to enlarge it
4 . Traditional Punjabi Kadhi Pakodi
Traditional Punjabi Kadhi Pakodi
This is the most popular traditional Punjabi Style Kadhi-Pakodi recipes...
Ingredient
1.5 Cups
Besan/Gram Flour
1/2-1/3 tsp
Salt
1/4 tsp
Turmeric Powder
1/2-1/3 tsp
Kashmiri Red Chilli Powder
1-1.5
Cup/s Plain Curd
1/4 tsp
Ajwain/Carrom Seeds
1 tbsp
Ginger-Garlic Paste
6-8 Cups
Water
2-2.5 tbsps
Cooking Oil: (Any Veg. Oil)
1/2 tsp
Methi/Fenugreek Seeds
1/4 tsp
Hing/Asafoetida
1 tsp
Cumin Seeds/Jeera
As Required:
Cooking Oil- For Deep Frying
1 tsp
Kasuri Methi: Crushed
2 tbsps
Plain Curd/Yoghurt
1/4 tsp
Chat Masala Powder: Optional
1/4 tsp
Baking Soda
2 tbsps
Ghee
1 tsp
Cumin Seeds
1/4 tsp
Hing/Asafoetida: Optional
Cooking instructions
* Step 1
For the Kadhi Preppings: First Up- In a large mixing bowl- Add in the aforementioned all the ingredients for the same & whisk well together until well blended & nicely combined to form a smooth mixture
* Step 2
Now, add into it the measured water aforesaid & cover it to set aside for about 15-30 mins time & get set ready with rest all other ingredients for the pakoras & the tempering spices & also to prepare the main item of all- The Kadhi
* Step 3
Heat up a frying over the medium flame: Add in the measured cooking oil for it- Add in the Methi, Coriander & Cumin Seeds, Hing, Black Peppercorns, Dry Red Chilli- Allow it all to splutter without burning them at all
* Step 4
Then, goes in the thinly sliced onions & green chillies- Sauté until translucent & soft...Further, add into it the prepared Besan-Curd Mixture (whisk well again before pouring it into the pan), Stir...
* Step 5
Keep stirring continuously at this stage to avoid any lumps in it & it thickens a bit & the colour changes a bit too...Once it starts boiling, Reduce the flame & simmer the mixture by half covering the pan with a lid & cook for the next 30-35 mins time, stirring occasionally in between
* Step 6
This stirring is required to prevent it from burning or sticking at the bottom of the pan...To adjust the required consistency of the Kadhi, add in some more water (if at all the need be so)- For me, it’s perfectly alright & it didn’t require any extra water to be added into it
* Step 7
I had to change the vessel in between (as is seen in the pics), since the earlier one was small enough for the entire quantity & it spilt in between☝️
* Step 8
Now, once the gravy/consistency of the kadhi thickens & is well cooked... Turn off the flame for the time being & get going to get the pakoras ready now...
* Step 9
In a mixing bowl: Add in the aforementioned all ingredients, salt & the baking soda at the last...Mix it well together with the hands- squeeze & mix until the flour turns moist...No additional water is required to be added into this mixture at all
* Step 10
The Pakora batter should be smooth & fluffy or enough aerated by whisking it with your hands & fingers...Refer to the pics 👇🏻
* Step 11
This is how it should look like...👇🏻
* Step 12
Heat up a frying pan over the medium flame: Add in sufficient oil for deep frying the pakodas... Flame to be kept in the low-medium
* Step 13
Fry the pakoras until nicely golden brown...Transfer it to a separate plate/dish pre-lined with the kitchen towel or tissues to soak up the excess oil...
* Step 14
Keep the prepared kadhi warm on another oven & simmering it continuously before adding in the pakoras to it...
* Step 15
Drop the fried pakoras into the Kadhi- Stir & mix everything well together until nicely combined- Cook/Simmer, for another 2 mins time & then, turn off the flame & cover it & allow it to rest for another 2-3 mins time
* Step 16
For tempering the Kadhi-Pakodi, now in a small tempering bowl/pan: Add in the ghee & rest aforesaid all the tempering spices & allow it to splutter...Once it starts spluttering- Turn off the flame & pour it out over the prepared Kadhi
* Step 17
Mix everything well together until nicely combined and everything gets well incorporated...Cover it, for another 2-3 mins time to infuse the aroma of the tempering spices in it
* Step 18
Dish out- Garnish it, your own way...& serve it hot with the equally piping hot steamed rice or jeera rice...ENJOY
Note: if there is a photo you can click to enlarge it
5 . #Ramladdoo
#Ramladdoo
#TTG#TeatimeSnacks
Ingredient
1 cup
Moong dhuli dal-
1/2 cup
Chana dal-
Pinch
cumin seeds
Pinch
ajwain
1/2 tsp
Black pepper powder-
1 tsp
Coriander powder-
1/2 tsp
Chat masala powder-(optional)
1 tbsp
Chopped coriander leaves-
Cooking instructions
* Step 1
Soak together overnight,moong dhuli
Chana dal-1/2katori
In morning drain and churn them in mixer.
* Step 2
Now add pinch of cumin seeds, Pinch of ajwain, Chopped onion, Salt as per taste, Black pepper powder, Coriander powder, Chaat masala powder, Chopped coriander leaves and mix well with hands so that batter becomes fluffy and light.
* Step 3
Now heat oil in a wok.
* Step 4
Pour small amount of batter by spoon or laddle one by one and deep fry them.
* Step 5
Serve hot with chutney or ketchup as like.
* Step 6
Thanks, Madhu rai kalra
Note: if there is a photo you can click to enlarge it
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