Cumin seeds

Spicy Garlicky baby potatoes ……

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Garlic flavored, hot and spicy lasaniya batata / Garlicky baby potatoes is a delicious curry from the state of Gujarat. I especially love this for its combination of potatoes and garlic as Garlic gives a very distinctive flavor to these potatoes.

Prep time: 10 mins. Cook time: 20 mins, Total time: 30 mins

Serves : 3-4 as a side dish

Ingredients For making paste:

Garlic – 8-10 large cloves
Ginger – ½ inch piece
Dry roasted Peanuts – 2 tablespoons
Sesame seeds – 1 teaspoon
Red chili powder – 2 teaspoon

Other ingredients:

Baby potatoes – 300 grams (around 15 small potatoes, you can even use regular potatoes cut in quarter )
Oil – ½ tablespoon + 1 tablespoon
Cumin seeds – ½ teaspoon
Dried red chili – 2-3
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Salt – to taste
Water – ½ cup
Cilantro or coriander leaves finely chopped for garnishing

Instructions

Boil baby potatoes till tender .
Make a smooth paste with garlic , ginger, peanuts, Sesame seeds & chili powder using little water
Sauté the boiled and peeled potatoes in ½ tablespoon of oil till they browned evenly. Remove it to a plate and keep aside .
In the same pan heat remaining oil and add cumin seeds. Once the sizzle, add dried chili and cook for 30 seconds.
Then add prepared paste with all spice powders (turmeric powder, cumin-coriander powder) and salt. Mix well.
Cook the paste till raw smell of ginger garlic goes away and oil starts to ooze out from the sides.
Now add potatoes and water.
Once gravy starts to a boil, cover the pan and cook for 4-5 minutes. Check to see if more water is needed .
Just before serving add cilantro and switch off the stove.

Serve these garlicky potatoes with poori , roti or paratha along with steamed rice and lentils as a full meal.
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Spicy Potato filled tartlets / Deconstructed Samosas…

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Samosas are triangular shaped deep fried Indian savory pies filled with spicy potato filling .
Today I bring to you Baked version of samosas . In this Pastry dough is baked in muffin moulds, filled with spicy potato mixture and served.
These samosa tartlets are terrific served as finger food for parties and gatherings . …

For the pastry:

All purpose flour/ maida – 1 cup
Carom seeds/Ajwain – 1/4 tsp optional
Ghee / Oil – 3 tbsp
Salt – approx 1/2 tsp or too taste

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

For the filling

2 tbs oil
1 tsp cumin seeds
2 green chillies chopped fine
1 tsp finely chopped ginger
2 large boiled potatoes peeled and cubed
1 tsp red chili powder or to taste
salt to taste
1 tsp dry mango powder or lemon juice
1 tsp garam masala powder
2 tbs chopped coriander leaves

Method :

Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 5 minutes or till the potatoes are coated with masala . Garnish with coriander leaves.
Make sure that the filling is in room temperature before filling in the shells .

To Assemble :

Spoon the filling into the shells & put the tartlets in a preheated oven, at 160 degrees C, for 5 minutes before serving.

TIPS :

Assemble just before serving. The dough can be prepared a few days in advance and refrigerated.

Ypu can even use pre made market bough tart shells OR phyllo dough , pie crust , chapatti flour , samosa strips or puff pastry dough to make tart shells …

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Baked chaklis…..

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Diwali is not complete without Chaklis . Chaklis are crispy spiral snack made from rice flour & is a perfect snack to go along with tea or coffee .

Ingredients needed for Chaklis are :

Rava / semolina – 1/2 cup
Rice Flour – 1 cup
Salt to taste
Chilli Powder – 2 tsp
Soft Unsalted Butter – 1 tblspn
Asafoetida / Hing – 1/2 tsp
Sesame Seeds – 1 tbs
Cumin seeds 1 tsp
Water – 1 cup + 1/4 cup

Method :

Heat 1 cup of water in a sauce pan, once it comes to a boil, add the sooji and mix well till it becomes like a soft dough .
Bring this dough to room temperature.
Add salt, sesame seeds, butter, chili powder and asafetida to the sooji dough and mix well.

Now add in rice flour and start mixing it nicely , if you find the batter too dry, add in some water and make a soft dough.
The consistency of the dough should be soft .
Cover and let it rest for 30 mins .

For Baking
Preheat the oven to 400 degree F. Take one big baking tray and line it with parchment paper or aluminium foil. Make chakari and put it in the oven to bake. Bake it for 15 minutes and then turn it around. Again bake it for around 10-15 minutes. Chakari should be a very very light brown in color. Take them out and store in airtight container.

For Deep frying
Heat oil in a frying pan. Make chakari with use of the mold and put them on paper. Put chakari in batches and fry them until golden brown, on medium slow flame. Take them out and drain out excess oil on absorbent paper. Store them in air tight container.

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Mathari / Indian Flaky Biscuits….

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Mathris are one of all time favorite crispy deep fried Indian crackers. They are one of the most popular snacks in North India & is served with mango, chilli or lemon pickle along with tea.
Their specialty is that you can make them at home and can be stored for more than a month

Yields around 30 medium size

Ingredients

Whole wheat Flour/ Atta – 1 1/2 cups
APF flour – 1/2 cup (Maida)
Black pepper powder – 1/1 tsp (freshly ground)
Ghee Or Oil – 4 tbsp I used Ghee
Carom seeds – 1 tsp
cumin seeds – 1 tsp
Salt to taste
Lukewarm Water for kneading – around 1/4 cup
Oil for deep frying

Method :

Mix both the flours, salt ,cracked pepper , carom seeds and cumin seeds in a bowl.
Add the ghee/ oil and rub between your palms until it takes the form of breadcrumbs.
Knead with water and and form a pliable but firm dough .
Cover with the damp cloth and set aside for 30 minutes.
Divide the dough into small balls and roll them into 3 inch circle. Repeat with the rest.
Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
Heat the oil in a kadhai or deep-frying pan on medium heat. Frying pan should have at least 1 inch of oil.
To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry the rolled mathris in a batch over moderate heat.
Remove and drain on paper towels.

Tips

Mathris can be stored for a month in airtight containers.
If the mathris are cooked on high heat, they will become soft.

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Boiled And Spiced Taro / Arbi…

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Arbi ,colocasia root OR Taro root is one of the most common veggie which is allowed to be eaten during religious fasting in India. That is why aarbi is often made during religious fasting days like navratri and other religious occasions .
For this recipe we will be needing :

INGREDIENTS:

500 gms – Arbi/ taro ,Colocasia boiled and peeled
2 tbsp – Ghee or Oil
1 tsp – Cumin Seeds/Jeera
3 -4 Green Chilies
1 tsp – Red Chili Powder / black pepper powder (optional)
Salt /Rock Salt to taste
1tbs lemon juice
1 tbsp – Chopped Coriander Leaves for garnishing

METHOD:

Boil ,Peel, wash and slice arbi/taro/colocasia in lengthwise,
finely chop green chilies.
In a pan or wok heat ghee or oil add jeera/cumin seeds and allow to splutter.
Add green chilies, arbi/taro , red chili powder and sauté in medium flame for 4-5 mins or until taro becomes little golden .
Mix all the ingredients well and top it up with some lemon juice.
Cook it for another 3-4 minutes on low flame.Lastly garnish with fresh Cilantro and serve hot .

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