Chutneys

Deconstructed Papdi Chaat ….DFT

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Creating Recipes with a Cause!
I am a proud DFT blogger. To learn about DFT, CLICK ON THE PICTURE ABOVE ….

To view more DFT recipes, CLICK HERE !

The Proud DFT Team brings Mother’s Day Special this time. How fun is that? Many of us are bringing Chaat or Indian Street Food from our morher’s delectable palate. Who says that Diabetics have to eat “No-Fun” food? Binge in and and Indulge. But hey…remember!! Portion Control is the key!

So Lets start making this famous Indian Papdi chaat Without wasting any time ….

SERVES :4

For the Papdi Katoris
Whole wheat flour – 1 cup makes around 12 katoris ..
Carom seeds/Ajwain – 1/4 tsp optional
Oil – 2 tbsp
Salt – approx 1/2 tsp or too taste
Water for kneading the dough

Method :
1. Mix all the ingredients for the dough except water and rub thoroughly.
2. Now add water to form a dough ..
The kneading should be minimal and just enough to get the dough into a ball.
3.Wrap in cling film and chill for at least 20 minutes.
4.Preheat the oven to 200 degree C/ 420*F
5. Roll out the dough into 5 mm thickness. Using a large cookie cutter, cut out rounds in the dough.
6.Place the rounds at the base of greased tart pans , cupcake molds or a muffin pan . The edges should turn up to form a shallow katori shape.
7.Bake on the middle shelf of the oven until the pastry is light brown cooked through, about 15 minutes.
8.Remove in a plate and bring it t room temperature.

NOTE : katoris can be made up to 4-5 days in advance and can be stored in room temperature in an airtight container …
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Moong Dal Pakodi / Yellow Split lentil fritters
Ingredients :
1 cup split yellow moong dal
1 finely chopped green chili
1 tsp grated ginger
Pinch each of hing and baking powder
salt to taste
few strings of chopped coriander
2 tsp oil

Method:
Wash and soak dal in water for 3-4 hours.
Grind dal finely in blender.
Add all the ingredients in the batter except oil.
Add water if batter is too thick otherwise vada will be hard.
Heat the paniyaram pan. Add tsp oil in paniyaram, when its hot add tsp of batter in each holes and cook until it leaves side.

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For the spicy green mint and coriander chutney
1 cup chopped Coriander leaves
1/2 cup chopped mint leaves/pudina
2 green chili, chopped
2 tsp lemon juice
salt as per taste

METHOD :
Blend all the ingredients with very little water to a smooth paste.
keep aside.

For the sweet tamarind dates chutney:
½ cup tamarind/imli pulp
1/2 cup water
1/2 cup seedless dates
½ tsp dry ginger powder/saunth ( optional)
1 tsp cumin powder/jeera powder
1/2 cups water
Salt a pinch

METHOD :
Boil tamarind pulp and dates in water.
When dates become soft add the spice powders and salt.
Switch off the burner and let the mixture cool.
Grind the chutney mixture to a smooth paste. seive the chutney through a strainer. add more salt if needed.
If The chutney becomes too thick add some warm water to liquidize it.

SERVES 4
For Papdi chaat
12 prepared Papdi Katoris
12 Moong dal Pakodis
1 cup beaten yogurt
1 medium potato, boiled and chopped ( optional)
1 cup boiled OR canned chickpeas/kabuli chana/garbanzo beans
1/4 cup mint coriander chutney
1/4 cup tamarind dates chutney
2 tsp red chili powder
2 tsp cumin powder
1tsp salt
Fresh Cilantro / coriander leaves for garnishing

TO ASSEMBLE :
Arrange the papdi katoris in a plate.
Add 1 pakodi in each katori .
Top katoris with chopped boiled potatoes and cooked chickpeas.
Sprinkle some red chili powder and salt (optional)
Now top these with a TBS of beaten yogurt.
Add green chutney and sweet tamarind chutney to taste …
Sprinkle red chili powder, cumin powder and salt as per taste ..
Garnish with cilantro leaves ..
serve papdi chaat immediately……

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CHICKPEAS
Chickpeas, also called garbanzo beans, are a healthy way to add more protein and other essential nutrients to your meals. They are good sources of fiber, iron, phosphorus, zinc, potassium, magnesium, folate, thiamine, riboflavin and vitamin B-6. These beans may also lower your risk for cancer, heart disease and diabetes, as well as limiting increases in blood sugar levels after meals.
More more detail on Chickpeas CLICK HERE

Whole Wheat Flour :
Whole wheat is rich in vitamins B1, B2, and B3 along with zinc, iron, calcium, magnesium, folic acid, phosphorus and fiber. Whole wheat products retain all these nutrients and help keep our health in check. The magnesium content in wheat is believed to be responsible for activating enzymes in the body that balance out insulin production and glucose levels.
For more details on wheat CLICK HERE

DATES :
Here are a few reasons to include dates in your diabetes diet plan:
Low-Glycemic Index , Carbohydrates, Dietary Fiber , Nutritious and Fat Free
FOR DETAILS ON DATES CLICK HERE

Moong dal ..
Moong beans are a diabetic friendly food as they have a low GI. Foods low in glycemic index help in maintaining ideal levels of blood sugar. Generally, people who consume foods with low GI have lower body fat when compared to those who eat foods with a high GI (like sugary drinks and white bread)

DISCLAIMER:
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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FOR MORE DIABETES FRIENDLY RECIPES , CLICK ON THE PICTURES BELOW ….

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Maharashtrian Kanda Lasun Masala / Onion garlic Powder ….

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My love affair with Maharastrian cuisine started around a year or so back when one of my very dear friend introduced me to it . I have eaten it before as my hubby was from Mumbai , but it was mainly street food .
I came to know through the friend that every Maharashtrian family has their own version of masalas .
This recipe was passed on to me by a friends Mom . The recipe I was given was too hot and spicy for my family so I changed it a bit . The recipe calls for 4-5 cups of hot red chili powder but i have used 2 cups of spicy red chili powder and 2 cups of Kashmiri chili powder .
I mostly use this masala for my everyday cooking . Some ways to I use this masala while cooking are in eggplants , cauliflower , chicken curry , pulao , Fish curry etc just to give you an idea . You can basically add this masala to anything ..
Be prepared to spend some time in the kitchen as this masala is a little time consuming but very well worth the time spent .

Lets get going

We will be needing

3/4 cup Garam Masala
4 cups Red Chili Powder ( I used 2 cups of spicy red chili powder & 2 cups Kashmiri lal mirch powder )
500 grams / 1 lb. Red Onions
1 Large Bulb Garlic between 1/2 cup
1/2 cup Sesame seeds ( dry roasted )
1 cup Dry Grated Coconut flakes (loosely packed)
1/4 cup or as per taste Salt
1/2 cup Oil Divided

Preparation –

Step 1

Peel and thinly slice onions. Heat 3 tbsp oil in a large pan. Add sliced onion and s sauté on low flame. We will be caramelizing the onion without burning them. It can anywhere between 30 mins to an hour . Add more oil, 1 tbsp at a time, if needed. This step is very important so please do not try to save time here otherwise the whole masala can go bad in a few days.
Well cooked onions will be caramelized and will taste sweet.
Once the onion is cooked well, keep it on a kitchen counter & let it cool completely

Step 2

Dry roast grated coconut and set aside to cool . Ones cooled down grind to fine powder.
Grind garlic to a fine paste with little salt if needed. Please do not use water at all.
Once onion has cooled down , grind it in batches to a fine paste. Again please Do not use water.
Now all the ingredients are ready for mixing.

Step 3

BE CAREFUL WITH OIL AS THE MIX NEEDS TO BE DAMP AND NOT WET .

Divide everything in 4 parts and add one part of each ingredient in food processor with ‘S’ blade. Run the food processor to mix thoroughly. Once its mixed taste the salt and add more if needed and mix again. Remove it in a large mixing bowl.
Repeat the process with remaining 3 parts.
Now mix everything in a bowl and adjust salt to taste .
The final product needs to be little damp and that is the correct consistency.
If you put too much oil then mix will become wet.

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Homemade Thai sweet-chili-sauce….

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Thai sweet chili sauce is super easy to make and It only takes a few minutes to put together, and the best part is that you can find everything you need for it in your pantry or at your local grocery store .
I use it as a dipping sauce for Asian flavored appetizers or egg rolls, pot stickers, dumplings or vegetables. This sauce is very versatile since it is easy for dipping and it is easy to incorporate in other dishes as a sauce, marinade or flavor enhancer . It can be used as a marinade for a variety of meats or as a delicious sauce for rice, noodles and salads.

3/4 cup of Sugar
1/4 cup Rice Vinegar
1/4 cup of water
1 tbsp finely minced garlic (about 6 garlic cloves)
1 tbsp crushed red pepper flakes ( or to taste )
1 teaspoon Sriracha OR Schezwan sauce
1 tbsp of cornstarch
1 tbsp of cold water
1/2 teaspoon salt OR to taste

Instructions:

Add 1/4 cup water, rice vinegar, and sugar to a pot over medium-high heat. When the mixtures starts to boil, add the garlic and red pepper flakes. Bring the boil down to a simmer and let it simmer for another 7 to 10 minutes. This will make sure all of the flavors get infused nicely.
Add the sriracha.
In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved.
Bring the sauce to a low boil again and add the cornstarch/water mixture and salt.
The sauce will begin to thicken up immediately. Cook, while constantly stirring, until the mixture reaches desired thickness…about 3-5 minutes.
Let the sauce cool and then dip away .

If Bottled in an air-tight container this sauce lasts a long time in the fridge.

 

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