Roti Poha

If you have leftover rotis and want to try some interesting snack then roti poha is the best option to try out with available ingredients in your kitchen.

Ingredients:

Leftover Roti: 6 pieces

Onion: 2 small pieces

Tomato: 4 small pieces

Green Chili : 2 pieces

Vegetable or Olive oil : 1 tablespoon

Roasted Peanuts: 10-12 pieces crushed

Coriander Leaves

Curry Leaves

Spices: Salt, Red Chili Powder,  Turmeric powder, Mustard Seeds

Recipe:

1. Crush the roti in grinder. It should not be too fine or too thick.
2. Take a deep pan and add oil to it. Once the oil becomes hot, add mustard seeds and curry leaves to it.
3. Add chopped onion and saute them till they turn light brown. Now add chopped tomatoes and green chili in it. Saute them for 5-10 minutes on medium flame.
4. Add salt, red chili powder and turmeric and mix the masala. Once it is cooked, add the crushed roti pieces  in the pan.Mix the roti thoroughly in the pan.
5. Now add crushed peanuts and mix the roti poha.  Garnish the poha with coriander leaves and zero sev.
6. Garma Garam Roti Poha is ready to eat with a hot cup of chai.

Kaju-Pista Rolls

Ingredients:

For Cashew Roll:
Cashew - 100 grams
Sugar - 3/4 cup
Water - 1/2 cup
Saffron - few strands
Cardamom Powder - 1 tsp
Ghee - 2 tblspn

For Pista Roll:
Pistachios / Pista - 50 grams
Sugar - 1/2 cup
Water - 1/4 cup

Cardamom Powder - 1 tsp
Green Food Colouring - a pinch
Ghee - 1 tblspn
Pan Masala – 2 tblspn (Optional)

For Decorating:
Saffron - few strands
Edible silver leaf / Chandi Varak (optional) 

Method:

1. Grind Cashewnuts to fine powder in a mixer and keep aside.

2. Now take sugar and water in a non stick kadai. Mix well so the sugar is dissolved. Now bring the sugar to a boil and let it boil for 5 to 8 mins. At this stage the sugar syrup must have reached 1 string consistency. (ie) when you dip the spoon in the syrup and take it out, the last drop falling from the spoon will form a string like thing.

 

3. At this stage add in the cashew paste. Mix well continuously. The cashew will get thick and leave the sides of the pan. Once it starts to get together, add in cardamom powder, saffron and mix well. Add in the ghee and stir well so it starts to foam up and leave the sides of the pan. At this stage, transfer the mixture to a ghee greased plate. Leave to cool.

 

4. Now make the pista dough. Grind pista and pan-masala (optional) in a mixer to a smooth paste.
Now take sugar and water in a non stick kadai. Mix well so the sugar is dissolved. Now bring the sugar to a boil and let it boil for 5 to 8 mins. At this stage the sugar syrup must have reached 1 string consistency (ie) when you dip the spoon in the syrup and take it out, the last drop falling from the spoon will form a string like thing.

5. At this stage add in the pista paste. Mix well continously. The pista will get thick and leave the sides of the pan. Once it starts to get together, add in cardamom powder and green colour. Add in the ghee and stir well so it starts to foam up and leave the sides of the pan. At this stage, transfer the mixture to a ghee greased plate. Leave to cool.

 

6. Now both the dough must be warm. Knead them for 5 mins or so till it forms into smooth dough. 

7. Divide both the dough into equal portions. I made 6 huge rolls out of them, but you could make tiny rolls too. In such a case you can divide them into as many equal portions as you like.

8. Now take the cashew roll and roll them into a rectangle in a foil. Once you have rolled them, shape the pista dough into a log and place them over the cashew rectangle. Start rolling them and pinch the edges. Smooth the roll and cut them into equal portions.

 

9. Store them in a air tight container.

 

Masala Dal Vada

Ingredients:

1 cup Bengal Gram/Split Chickpeas/Chana Dal
2-4 Dry Red Chillies (Adjust as per taste)
1 tsp Jeera/Cumin Seeds
2-3 springs Curry Leaves
¼ tsp Hing/Asafoetida
Salt to taste
Oil for Deep Frying

Method:

1. Wash chana dal or split Bengal grams 2-3 times to remove impurities and soak it in 3 cups of water for 2-4 hours.
2. Drain all the water from soaked lentil and keep it aside until needed.
3. Break the dried red chillies into 2-3 pieces and place them in the bottom of a mixer grinder jar or food processor along with curry leaves. Next add the chana dal, cumin seeds, hing and salt to taste and press the pulse button few ties to get a rough paste without adding any water. Don’t worry if there are few whole lentils left as they will add crunch to the vadas.
4. Remove from the mixer grinder into a mixing bowl and mix them well. You should easily be able to shape them into small balls without crumbling.
5. Heat oil for deep frying in a pan or kadai on medium flame. While the oil is getting heated, shape the vadas for deep frying.
6. Pinch small lime sized balls and roll them into round balls. Flatten it gently by pressing them in between palms or fingers to make about 2-2½ inch round discs.
7. Drop these discs into hot oil and fry them in batches of 4-6 on medium flame until they turn golden brown in colour, about 2-3 mins.
8. Remove from the oil with slotted spoon and place them in a plate lined with kitchen towel to remove excess oil.
9. Serve these delicious Masala Dal Vada hot or at room temperature on their own with hot cup of coffee or tea. You can also serve them with any chutney, tomato ketchup or sauce of your choice and enjoy!

Chatpate Besan Ke Gatte

Gatte Recipe: Take 1 cup besan (gram flour or chickpea flour), mix salt, hing (asofetida), red chili powder, turmeric, cumin seeds and fennel seeds powder. Also add one teaspoon oil. Add little water and make dough of it. Make long rolls out of it . Boil it for 15 minutes in water. Cut the roll now in small round pieces.

Ingredients:

Onion: 2 small pieces

Green Capsicum : 1 piece

Tomato: 2 small pieces

Green Chili: 1 piece

Ginger: 1 piece

Olive or Vegetable Oil – 2 tablespoon

Coriander leaves

Spices: mustard seeds, asafetida, salt, red pepper, coriander powder, garam masala, kasuri methi, haldi powder.

Procedure:

1. Cut the gatte roll in small round pieces.
2. Take a pan and heat oil in it. Add mustard seeds and asafetida. Add chopped onion and sauté it till it turns light brown.
3. Add chopped green capsicum and tomatoes and sauté them for 5 minutes.
4. Now add cut green chili and ginger along with spices (as per taste). Mix all of them thoroughly.
5. If you find it a little bit dry, add two tablespoons of fresh curd in the last and mix it.