Showing posts with label Indian. Show all posts

Baked Papdi | Carom and Cumin Crackers

Guilt free baked popular Indian snack made from wholewheat flour and spices...

popular Indian snack - baked flat discs made of four and spices

Hiya folks!!

This is my first outstation post in a long time. As you must have read here, I am not in Bangalore, but at my in-laws place near Mangalore on the West Coast. I've been enjoying my time off but definitely not the heat. We can feel the full effect of summer out here. I'm just thankful for the bursts of rain at night which make it cool enough for me to sleep.

And of course, the ice creams!! If you have come to Mangalore and missed the ice creams here, you have missed out on a lot of deliciousness. From when I can remember, Mangalore had the best ice creams ever!! I never miss a chance to hog on those when I'm out here.

While the ice creams are tempting, this post is not even remotely related to ice creams, but I could really not get them out of my head. This post is about a much healthier snack - Papdis, that have been baked. Papdi are just flat discs made from wholewheat flour and flavored with some spices. Traditionally these are deep fried, but I baked them, just to keep them guilt free. And they tasted just as delicious, but now I can eat a lot more without worrying.

Papdis can either be eaten as a tea time or mid day snack or can be added to other dishes, most popularly - Chaats. Chaat is a collection of Indian street food and many of them use papdis as the building blocks for them. They are the crunch element of the dish. They are added to Masala Puri, Papdi Chaat, Sev Puri etc. You can either make plain papdi, where you don't add any spices but personally I like ajwain (carrom) and jeera (cumin) a lot, so I never skip them out.

Also, I suggest get on to making papdis fast and log onto the blog soon. I have a new recipe planned that uses these crunchy papdis in a simple yet fabulously delicious dish.

Until then, goodbye from the West Coast!

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family!

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Baked Papdi

Flat round discs made with flour and spices, a popular vegan Indian snack.

Recipe Type: Snacks
Cuisine: Indian
Prep Time: 60 minutes
Cook time: 20 minutes
Total time: 80 minutes
Yield: 75 papdi

Ingredients:

0.5 cup Wholewheat Flour (50 gms)
0.5 cup All Purpose Flour (50 gms)
0.5 tsp Carrom seeds
0.5 tsp Cumin seeds
3 tsp Oil
0.5 tsp Salt
0.75 cup Water
Oil for brushing
Wholewheat flour for dusting

Method:

1. Take wholewheat flour, all purpose flour, carrom seeds and cumin seeds in a large bowl.
2. Add the oil and salt. You may need less/more salt, so add it little by little.
3. Start by adding half the water and knead the dough. Add more water by the spoonful as required.
4. The dough should have a stiff consistency.
5. Cover and rest the dough for 20-30 minutes.
6. Divide the dough into 2 balls and roll one of them out until it is 1 millimeter thick.
7. Use a cookie cutter to cut the dough into papdis. You can also use a bottle /box cover to do the same.
8. Do the same with the second ball of dough.
9. Preheat the oven to 180 degree Celsius.
10. Grease a baking sheet and place the papdis on it in one layer. They should not overlap.
11. Using a fork, prick holes into the papdis.
12. Brush oil over them and bake until golden.
13. Mine took 14-15 minutes to bake. If the papdis are rolled out thin they will start burning, so I suggest checking on them after 12 minutes.
14. Allow the papdis to cool completely before storing in an air tight box.

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Baked Chapati Chips

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One Pot Corn Spinach Pilaf | Corn Palak Pulao Recipe [Video Recipe]

Corn Spinach Pulao - Delicately spiced Indian pilaf made with fresh spinach, sweet corn and whole spices.

Indian rice pilaf made with corn, spinach and whole spices

This Corn Spinach Pilaf / Corn Palak Pulao was long in the making.

To those who are new..ish here, we have a small balcony garden where weve been growing a few greens and vegetables. I love eating what we grow, I know it is genuinely organic. There is no pleasure greater than knowing that the food you eat is as healthy as it should be. We feed our plants with compost that we make at home again. Around 1.5 years ago, we started composting our kitchen waste and have not looked back since. Again, that is one soul satisfying venture that lets us keep garbage out of land fills while making enriching compost for our own garden and all it takes is 10 minutes of our time daily.

A few weeks ago, I planted spinach in one of the grow bags out there. If you are just starting out in gardening, spinach is the first thing you should grow. It grows so easily. You plant it and water it once a day and you will see those tiny green leaves popping out in no time. And you now have a fresh supply of baby spinach ready to pluck when you want.

When I have home grown vegetables, I usually make a salad or something similar to let my veggies shine. This Corn Spinach Pulao is exactly that. It is simple, delicate, fragrant and so super easy to make. This is a classic OPOS dish - One Pot One Shot.

To make the perfect Corn Spinach Pulao, use the best quality ingredients. This is a very simple dish, so there is nothing much to hide behind. Select the best Basmati Rice, preferably something that is long grain and aged. You can use either fresh or frozen corn. And definitely, use the freshest spinach you can get.

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Video Recipe

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Corn Spinach Pilaf | Corn Palak Pulao Recipe

Corn Spinach Pulao is a delicately spiced Indian pilaf made with fresh spinach, sweet corn and whole spices. Vegan and gluten free.

Recipe Type: Main
Cuisine: Indian
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: Serves 2-3

Ingredients:

1 cup Basmati Rice
2 cups loosely packed Spinach leaves
0.5 cup Sweet Corn kernels
1 large Onion
1 tsp Ginger Garlic Paste
2 Tbsp Oil
0.5 tsp Cumin seeds
0.5 tsp Caraway seeds
1-2 Cloves
1-2 Green Cardamom
1 strand Mace
1 Bay leaf
0.5 inch Cinnamon
1.5 cup Water
Salt to taste

Method:

1. Wash the basmati rice 4-5 times until the water runs clear. Soak and keep aside for 20 minutes.
2. Slice the onions. Wash the spinach thoroughly and chop it.
3. Drain the rice and keep aside.
4. In a large thick bottomed pan, heat oil.
5. Once the oil is hot, add bay leaf and cinnamon.
6. Add all the other whole spices and fry on low heat for 1 minute.
7. Add sliced onions and fry for 1-2 minutes
8. Add ginger-garlic paste and fry until the onions turn golden brown.
9. Add chopped spinach and sweet corn. Stir fry for 1-2 minutes until the spinach wilts.
10. Add the basmati rice and water.
11. Add salt as per taste. The water should be salty when you taste it.
12. Cover and cook on low heat until the rice is cooked. It should take around 15-20 minutes.
13. Serve hot.

If you liked this, you may also like:

Ghee Rice

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Spicy Guava Cooler | Peru Panna | Guava Panna Recipe

Indian summer cooler (mocktail) made with Guava and spices!

Indian mocktail made with guava and spices

If there was another fruit, other than the mango, that screams Summer to me, it is the guava. A better part of our childhood summers was spent on guava trees. They are some of the easiest trees to climb, if you are into that stuff. We would be tree hopping all morning until it was time for lunch. Mango, guava, and so many more tree. Me not so much as Gee and my cousin.

If you've had pleasure of plucking a fruit right from the tree and eating it then and there, you know how that feels. That fruit is so much more sweeter than what we buy outside.

After moving to Bangalore, I'm yet to spot a guava tree, but that doesn't stop me from buying and eating them. After all, it brings on nostalgia, and who doesn't love that?

This is the first time I did something other than directly eating the fruit. I made us a summer drink. Guava Panna!

Panna is a spicy summer drink most commonly made from raw mangoes. Check out that recipe here.

I've used fresh guavas to make the juice, but feel free to use your favorite Guava Juice to make the same. I added a little twist to the regular guava juice to make the Guava Panna. The juice is spiced with roasted cumin powder, red chilli powder or paprika, black salt, regular salt and some sort of sweetener if the guava isn't sweet enough. I used jaggery to sweeten up my drink, hence, the slightly brownish tinge to the drink.

Use the quantity of the ingredients in the following recipe as a guiding value and adjust them according to your taste. You can add mint, lime and/or sparkling water or soda to create your own version of the Guava Panna.

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Spicy Guava Cooler | Peru Panna | Guava Panna Recipe

Guava Panna is an Indian summer drink made with guava and spices.

Recipe Type: Drink
Cuisine: Indian
Prep Time: 10 minutes
Cook time: 0 minutes
Yield: Serves 3

Ingredients:

3 glasses Guava Juice or juice of 1 large Guava
1 tsp Red Chilli Powder
2 tsp roasted Cumin Powder
1 tsp Black Salt
2-3 tsp Sugar or Jaggery (Add sugar only if juice is not sweet enough)
Squeeze of lime (Optional)
Crushed mint leaves (Optional)

Method:

1. Mix all the ingredients in a large jug.
2. Adjust the spices and sugar according to your taste.
3. Chill and serve.

If you liked this, you may also like:

rose yogurt beverage smoothie curd flavored drink Indian Punjabi

Rose Lassi

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Raw Mango Panna

Onion Stalk and Brinjal Curry | Eerulli Kaavu Badnekai Palya

Simple vegan stir fried dry curry made from Onion stalks and brinjals. Ready in less than 30 minutes!

Vegan stir fried dry curry made of fresh onion stalks or flowers and brinjals, Eerulli huvina palya, eerulli kaavu palya

Ever walked by a vegetable aisle wondering what "that" vegetable is and how one cooks it?

Happened to me a few years ago when I saw a lot of vegetable carts on the road side stocking up on green stalks with a tiny white bulb at the end. Curiosity made me ask what it was. And I was introduced to the "Onion Stalk / Flower" or "Eerulli Kaavu"/"Eerulli Hoovu" as they call it in Bangalore. The green stalk is the onion plant with the flower at the end. If you have never seen it or tasted it, the closest thing to it would be green onions or spring onion stalks. It is never sold with the onion bulb attached. While sometimes, it can be pungent like onions, most often it is simply sweet and crunchy.

And the good news is, it is right now in season in Bangalore and you will see it stocked all over the local markets and supermarkets.

I love cooking with seasonal vegetables. They taste so much better and are fresher than those annually available veggies. The first time I saw these onion stalks, I asked the vendor how one cooks it. He told me just stir fry it in oil and add spices. That's it! His recipe was so simple and it was tasty, if you like onions a lot. I do like onions, but I'm not a fan of a bowl full of them. So I went looking for different ways to cook it and I chanced upon this recipe by Chandrima . She added stir fried brinjals or eggplant to the fried onion stalks. Adding brinjal added some substance and texture to this dry curry.

These onion stalks are versatile, I added them to "Thalipeeth" and it tasted really nice. I made this same curry with potatoes instead of brinjals and everyone loved that too.

If you like this recipe, do not forget to share it with your friends and family!

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If you liked this, you may also like:

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Onion Stalk and Brinjal Curry | Eerulli Kaavu Badnekai Palya

Vegan stir fried dry curry made of fresh onion stalks and brinjals.

Recipe Type: Side
Cuisine: Indian
Prep Time: 10 minutes
Cook time: 15 minutes
Yield: Serves 2

Ingredients:

8-10 Onion Stalks
5-6 small Brinjals
4 tsp Oil
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
Salt to taste

Method:

Chop the brinjal into chunks.
Heat 2 tsp oil in a kadhai / pan.
Add the brinjals and cook on low heat until done.
Add in a little salt, turmeric powder and stir fry for 1 minute.
Chop the onion stalks into 1" pieces.
Heat the remaining oil in the kadhai and add the onion stalks.
Add salt and turmeric powder. Mix well.
Cover and cook until done. I left mine crunchy, cook longer for a softer texture.
Add in the cooked brinjal and red chilli powder.
Mix well and stir fry for 2-3 minutes.
Serve hot with rice and dal or with rotis.

Sun dried Potato Chips | Aloo Chips | Aloogadde Sandige [Video]

Sun dried Potato Chips - potato slices that are dried in the sun and then deep fried and tossed in seasoning. Highly addictive!!

In a hurry? Jump to Video or Jump to Recipe

The Sun dried Potato Chips are the BEST, seriously guys!!!

Who doesn't love potato chips? I'm sure even the Victoria Secrets models who are eternally on a diet wouldn't mind sneaking one in, once in a while. There are so many varieties of potato chips or crisps or whatever else you might want to call them, but I assure you, this is the best. Cause of course, you will make them yourself. And tell me if I'm wrong, but anything homemade tastes so much better than the preservative loaded air filled packet stuff.

Recently, I was reading this really old article on Reddit about what surprised non Americans when they visited the USA, I was definitely surprised with the vastness of the country and the enormous food portions. But something that definitely got me crazy was the size of the Potato Chips packets. I think they are as tall as toddlers. Why are they so big? Are they meant to be family packs? If yes, how large is this family? Don't people get bored of the flavor after going through quarter of the packet? Or is it meant to last a month? I did not get that at all. I went a little nuts over the number of flavors though, you get every flavor under the sun.

Back to the Sun, that's really the focal point today. Did I tell you how the Sun cheated us this year?We had the shortest summer ever, just ONE month. Just April. Summer came and went in the blink of an eye. Summer gets replaced by Monsoons in this part of the world and then everyday is just a dull cloudy day dotted with spells of rain. Usually, I'm a big fan of the rains, I simply love how everything turns bright green, and that fragrance when the rain hits the earth is simply divine. And rains, means deep fried deliciousness and loads of hot cups of chai. But this year I was a little disappointed. I had so many things planned for Summer, and I could barely scramble them in, in a month. But what I did manage to do , was sun dry some potatoes.

You may have only heard of sun dried tomatoes, but believe me sun dried potatoes are even better!! And people have been doing it for ages, just not me though. This was my first and definitely not my last attempt. Potatoes barely take 3-4 days to dry and the drying makes them intense and all the more potatoey (if that were a word).

So...

STEP 1 - Wash, peel, and slice the potatoes.

STEP 2 - Soak the slices in salted boiling water until they are just about done.

STEP 3 - Lay them out on a cloth to dry in the sun.

STEP 4 - Deep fry them and toss them in salt and chilli powder.

Step 4 can be done months later. The chips can be stored for 3-4 months easily if stored in a clean dry air tight container. The good thing here is, you can decide how much to fry, you don't need to fry the entire batch at once and worry about them going soft, however, I assure you, that is not a problem, coz like all potato chips, these are irresistible.

Some tips to make sure your potato sun drying turns out to be the best...

1) Do not slice the potatoes very thin like you would for regular chips. These need to be around 2mm.

2) As you slice the chips, put them in water so they don't darken due to oxidization.

3) The chips are soaked in boiling water until they are just about done. If you take them out too quickly, the chips will darken while drying. If you leave them in there too long, they will be completely cooked. So you need to drain them out in 5-8 minutes. Squeeze a chip in between your thumb and index finger and the chip should give when you apply a little pressure. If it does not, it still needs to be cooked, if it gives too soon, it is overcooked.

4) Dry on a cloth, not a tray or plate or paper. The chips will stick to whatever you have placed under it, and removing them from a tray or paper can be difficult. Preferably, use a white cloth or a light colored one as you don't want color running onto the chips.

5) If the chips turn black on the edges or in small spots, you can still use them, just make sure these are the ones you fry first.

6) If you don't have enough sun, place them in the shade, they will dry there as well, but will take much longer.

And last, you can flavor these chips with whatever flavor you like - curry, mint, oregano etc. Just do it immediately after frying while the chips are still hot so the flavor sticks to them. Or you can just salt them and enjoy the potato flavor to its maximum.

If you like this recipe, do not forget to share it with your friends and family!

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Sun dried Potato Chips

Potato slices that are sun dried and then deep fried and tossed in seasoning.

Recipe Type:  Snacks
Cuisine:   Indian
Prep Time: 3 days
Cook time: 10 minutes
Yield:   Serves 4-5

Ingredients:

3-4 medium sized Potatoes
Salt to taste
Red Chilli powder to taste
Water as required
Oil for deep frying

Method:

Wash and peel the potatoes.
Slice the potatoes to about 2mm thickness and immerse in water to prevent them from browning.
Boil water in a large pot, add salt.
Once it comes to a rolling boil, lower heat and add the potato slices to it. Boil for 2-3 minutes then turn off the heat.
Let the potato slices soak for 5-8 minutes. Squeeze a slice between your thumb and index finger and it should give slightly after you apply a little pressure. If it does not, allow it to soak longer. If it gives too quickly, it has overcooked, remove from water immediately.
Drain the potato chips and lay them out on a white cloth in the sun. Cover with a light muslin cloth to prevent dust from settling on to the chips. You can dry them in shade as well.
Leave it in the sun for 3-4 days or until completely dried.
Store in a clean dry air tight container. It can be stored for 3-4 months.
When you want to eat the chips, deep fry them and toss with salt and chilli powder immediately.

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Baked Papdi