Chana Dal Patti Samosa stuffed in spring roll sheets

So today's blog post is chana dal stuffed patti samosa. I know the shape no where look like samosas, actually I have stuffed it in a market bought spring roll sheet. 

Earlier my mom use to make pattis at home but that takes so long and Unlike my mom I don't have that much of patience, didn't want to take so much of load making them at home. Went to market to buy pattis which I saw on shelf few days back, but phew, yesterday when I checked it was out of stock. And me and my hubby don't wanted to hold our craving till new stock arrives, so picked up the spring roll sheets and shaped it in to the same. Hence the craving wish fulfilled with happy tummies...

Mumma love you for your idea 😘😘

Ingredients:

2 cup of chana dal soaked in water for 3-4 hours 

1 cup fresh chopped mint leaves

5-6 green chillies paste (adjust spiciness you want, suitable to your taste buds)

3 tbsp garam masala

1 large boiled and mashed potato (for binding)

Salt to taste

Spring roll sheet to stuff..!!

Oil for frying

Method:

Soak chana dal in water for 3-4 hours.

Later drain the water and wash the dal under running tap water.

In a deep vessel pan or a pot, parboil the chana dal in water with the lid open. (Do not pressure cook it as it will get mushy and we don't want mushy dal stuffing) 

Parboiling will somewhat take 10-12 minutes or may be little more, but should not be mushy at all. 

Once the dal is parboiled, drain the water from the dal. Make sure to drain water completely.

Now in a large bowl, mash one large boiled potato, add fresh chopped mint leaves, green chillies paste, drained dal, garam masala and salt to taste.

Mix the stuffing mixture well.

Taste and check the spice level, if required add green chillies more. (Chillies I bought was not very spicy so ended up using 6 green chillies paste)

Now let's start with stuffing.

Spoon the chana dal stuffing on the spring roll sheet.

Stuffing and sealing procedure will remain same of spring roll or you can follow the pictures below. (For sealing the sheet, make a semi thin paste of all purpose flour mixed with water, I.e. 2 tbsp of flour and 1- 1 1/2 tbsp water)

Tightly sealed and stuffed. 

And follow the same with rest of the stuffing and here you are ready to fry them.

In a hot oil on medium flame, deep fry all the stuffed samosas or spring rolls :P, until it turns golden and crisp on both the sides. 

Bring out and serve hot with green coriander or mint chutney. So here the delicious snack is ready to serve..

Orange marmalade

Jams and marmalade are my favorites. And summer are best for preserves and canning..It was my first attempt and was very happy with the results. The only thing you need to be careful while making marmalade and jams is its consistency. Many of us make mistake with it and atlast it remains no spreadable. I have mentioned below in the recipe to test its spreadable consistency so as to avoid any mistakes. Please have a look. 

Ingredients:

12 oranges
2 lemons
4 1/4 cup water
1 tsp salt
3 1/2 cup good quality caster sugar

Recipe:

Properly wash all the oranges and lemon. Half all of them in two. Squeeze the juice from all (Make sure seeds, pulp and piths do not get mix with the juice, if it gets mixed, strain it).

In a large vessel, pour water and mix juice of oranges and lemon with a tsp of salt. Now finely slice the Orange skin ( a very thin slices of 6 oranges) and add the same in juice mixture.

Remove the remaining pulp and piths from inside of the squeezed oranges, with the help of the spoon. Tie it in a muslin cloth. (See the picture below)

Gather the sides of the muslin cloth (with pulps and piths inside) and tightly tie it with a cotton thread. 

Place the tied cloth bag in the vessel having juice mixture. (let the bag float in juice mixture).

Pour all the mixture in deep heavy vessel pan and let the mixture come to boil. Once it boils, turn the flame to

medium low and cook further for about 45 minutes, until fruit inside (sliced Zest) is very soft.

Squeeze the juice from the cloth bag inside as much as possible. The Extract in the pulp has lot of pectin (take a help of a colander here and squeeze all the juice out of it). 

Discard the remaining.

                                       

 Once the cloth bag is removed. Cook the mixture more for one hour. (U'll notice the qty will reduce)

In between you 'll be doing two things: 1) Sterilize the jar in hot water in which you'll be storing a marmalade. And
2) Place a 2 small empty plates in a freezer.

Add the sugar in the pan, turn the flame on low. Cook Gently so that the sugar inside, dissolves. Stir in between.

Now turn the flame to medium-high and let the mixture come to boil. (Do not stir while marmalade coming to boil).
Once you see the mixture starts boiling with large bubbles, turn the flame to medium-low and let the mixture cook for about 15-20 minutes more. (Here you have to be very particular with the correct consistency)
To test the consistency, remove those plate from the freezer and spoon a little mixture on it, let it stand for a minute and check the marmalade consistency. It should be not be runny. but a little stiff , almost like marmalade or jam like consistency. (If it is still runny, cook the mixture little more and check again following the same process).
Once you get the correct consistency, turn the flame off and allow the mixture to stand for few minutes (about 15 min) and later transfer it in sterilized jar. Cover the jar and let it cool completely at room temperature.
This Ready home made marmalade stays good up to a year. (You can label it to remember the dates).
And here you are ready to Enjoy it with a buttered toast...:)

Vegetable and Herbed Cheese Cake

When it comes to cheese cake, first thought that comes is sweet and delicious creamy heavy dessert. But here is a twist, I used veggies along with few dried herbs. This veggie Cheese cake is made up of three cheeses. For more details see the recipe below :)...and you too can enjoy this easy delicious veggie cake.

Vegetable & Herbed Cheese Cake

Ingredients:

1 cup finely grated carrot

2 1/2 cup finely grated zuchhini (Tori/Turai)

1/2 cup finely grated brocolli

1 cup finelly chopped onion

1 medium tomato sliced in rings

1 tsp garlic paste (I used garlic chunks)

3 tbsp Butter

1 tsp Oregano

1 tsp parsley

1 tsp basil

1 tsp mixed herbs

1 to 1 1/2 tsp grounded black pepper

3 tbsp Maida/all pupose flour

1 tbsp lemon juice

Salt to taste

2 1/2 cup Italian Ricotta Cheese (Click on the links for the recipe of ricotta cheese that I shared earlier)

1 cup Grated mozzarella cheese

1/2 cup grated processed cheese

4 large eggs

1 cup bread crumbs

Recipe:

1) Grease spring form pan with butter or olive oil and spread bread crumbs all over. Refrigerate for 30 minutes. Mean while, grate zuchhini (Tori/turai), salt lightly and let its excess moisture strained ( keep aside for about 15 minutes).

2) In a pan saute chopped onions in  butter with pinch of salt, until translucent.

3) Now add Grated carrots, brocooli, zuchhini(Tori/turai), garlic paste, oregano, parsley, basil, Mixed herbs, lemon juice and flour. Stir for 8-10 minutes. Let it cool and come to room temperature.

4) Beat eggs, and slowly  fold in all grated chesses (I use mixer for this) . Keep beating in mixer until all is mixed well and bit fluffy.

5) Now in this cheese mixture, fold all veggie mixture (make sure, veggies are cooled down, else eggs in cheese mixture will scramble).

6) Add grounded black pepper and salt to taste. Pour this whole mixture in spring form pan.

Now bake this for 30 minutes at 200 degree Celsius in preheated oven.

7) After 30 minutes bring out for a minute and decorate cheese cake's top with tomatoes sliced in rings. Sprinkle bread crumbs on it.

8) Now reduce oven temperature to 180 degree Celsius and again bake for 30 minutes.

9) Once baked, let it stand for 15 minutes in oven. Than after Remove out and let it stand for further 10 minutes before serving. 

Rajasthani Panchkuti/Panchmel Daal (Five Lentil Dal)

Panchkuti/Pamchmel (Five Lentil Dal)

This Famous "Rajasthani Panchmel/panchkuti  Dal" is served with Baati (wheat ball) or with Rice or anything you like it with and is super hit every time i made it. It is mixture of five dals/ lentils. I think its a  good idea to eat all this five lentils in one dal itself.

You Can check Bati Recipe As well. (Click on the link to get the recipe of bati which i shared before)

Ingredients:

1/4 cup split black gram
1/4 cup split Toor dal
1/4 cup split Chana dal
1/4 cup split yellow moong dal
1/4 cup split red masoor dal
1 tsp whole fenugreek seeds

For Dal:
1 tbsp olive oil (or any other regular oil)
1 large onion finely chopped
1 medium tomato finely chopped
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp green chilly paste
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chilly powder
1 tsp roasted cumin powder
1 tsp coriander powder
1 tsp saunf powder
1/2 tsp aamchur powder
Salt to taste

For Tempering:
2 tbsp ghee
1 tsp  cumin seeds
1/2 tsp mustard seeds
4-5 curry leaves
1/2 tsp asafoetida
Little of red chilly powder (Just for color)

For Garnishing:
2 tbsp Fresh green coriander leaves

Recipe:
Soak all the dals with whole fenugreek seeds for 10-15 minutes in water. Pressure cook by adding 2 -2 1/2 cup of water, until boiled properly
Heat olive oil in a pan, saute onions with little salt until soft and translucent. Add chopped tomatoes, ginger-garlic-green chilly paste, and all spices. Cook for 2-3 minutes, until tomatoes are soft. Now pour boiled dals in the same pan, add water about a cup and cook further for 8-10 minutes (uncovered).
For tempering dal,  in another small fry pan, heat ghee, add cumin seed and mustard seed. Once it splutters add asafoetida, curry leaves and little red chilly powder (just for color) and temper this on dal.

Cook Dal for 5 minutes, if required you can add water. Consistency of the dal should be little thick.
Garnish it with Fresh green coriander leaves.

Punjabi Chole Bhature

Chole, a famous North Indian dish. Which is often served with plain / stuffed kulchas or with bhature and puri. Check its recipe below

For Plain kulcha (Without & with Yeast) recipe- click on link below:

http://cookandbite.blogspot.in/2014/04/kulchakulche-recipe-without-with-yeast.html

Punjabi Chole

1) Chole

Ingredients:

250 gms White Chickpea (Chole) (soaked overnight in water)

1/2 tsp baking soda

1 tea bag

1 cinnamon stick (medium)

1 Bay leaf

For Gravy:

2 tbsp oil

1 tsp whole Cumin seeds (Jeera)

1/4 tsp Asfoetida (Hing)

3 medium onion puree                                                                                  

2 medium tomato puree

1 tsp ginger paste

1 1/2 tsp garlic paste

1 tsp Garam masala powder

1 tsp red chilly powder (or as per taste)

1/2 tsp turmeric powder

11/2 tsp cumin powder

1 1/2 tsp corriander powder

1 tsp dry mango powder (aamchur)

2 tsp Fennel powder (saunf)

1 tsp dry fenugreek powder (methi)

1/2 tsp grounded black pepper (kali mirch)

1/2 tsp grounded cloves (laung)

1 whole black cardomom crushed

Recipe:

 Pressure cook overnight soaked Chole in 2-3 cups of water with  bay leaf, cinnamon stick, baking soda and pinch of salt. Pressure cooked Chole  should be soft and not overcooked. Drain Chole by removing tea bag, cinnamon stick and bay leaf. Do not throw drained Chole water, keep it aside (use same water while cooking).

Heat oil in a pan with whole cumin seeds, once it splutters add asfoetida and Onion puree. Saute till light pink in colour. Now add tomato puree, and ginger-garlic paste. Keep stirring for a minute. Add garam masala powder, red chilly powder, turmeric powder, cumin-coriander powder, dry mango powder, fennel powder, dry fenugreek powder, grounded black pepper-cloves, grounded black cardamom seeds and salt to taste. Add chole water little and stir for a while.

Now add Chole to this gravy. Mix it well inside. Add water to it. Cook for 15-20 minutes on a  low flame or till you get little thick gravy. Keep stirring in between. 

Turn off the flame and garnish with small chopped onion, small chopped tomatoes, Fresh corinader leaves and 1/2 lemon, sliced on it.  

Serve it with kulche or bhature or poori. See bhature recipe below

2) Bhature:

In 2 Cups Maida (or all purpose flour), add 1/2 cup wheat flour, 2 tbsp oil, 3-4 tbsp curd and salt to taste. Knead Dough with water. It should not be sticky at all. Oil it and Cover. Keep aside for 2-3 hours. After than knead it again. Roll it to give a round shape and deep fry in hot oil. 

Bhuna Masala -Mix curry masala

Bhuna Masala or Mix curry masala is a convenience in kitchen for those running short of time. Bhuna Masala can be used to make various curries for both vegetarian and non vegetarian dishes. I am sure this will be very useful to many of you. A very little changes can be done while making various curries with the same bhuna masala and there is no chance of the taste and the flavour getting repeated even when you use the same masala every time.
Veg Dishes: Quick Rajma  (bhuna masala with 1-2 extra tomato puree and butter will require and your work is done) same its with Quick chole, Methi malai matar, Matar paneer/aloo matar paneer: (with bhuna masala add a 1-2 tbsp of fresh cream and ready to serve), Curried soya chunk, other curried vegetable like lauki, tori and so on...
Non veg dishes: Bhuna Lamb, Chicken bhuna masla, butter chicken and so on..
This will be real honest friend in kitchen which will save your time leaving behind some Delicious, flavorful, healthy and Tasty recipes. So here it goes:

Ingredients:

Bhuna Masala

Paste & Puree                                    
3 (2large & 1Small) Onion Puree
3  Large riped tomatoes Puree
10-15 Garlic paste
2 inch piece Ginger paste

Spices:
3 tbsp Corrainder Powder
2 tbsp Cumin powder
2 tbsp Whole Cumin seeds
1-2 tbsp Dry mango powder (aamchur)
1 tbsp Fenugreek powder (methi)

Dry Spices

2 tbsp Fennel powder (Saunf)
1 tbsp Turmeric powder
1 1/2 tbsp Red chilly powder
1 tbsp Black pepper powder
1/2 tbsp Black cloves powder
1 tbsp Khas Khas powder
10-12 Cashew nut (Crushed & powdered)
4 black Cardamoms seeds ( crushed and powdered)
4 green Cardamoms seeds ( crushed and powdered)
10 Bay leaves ( scissored and powdered)
Salt to taste

Oil:
4 tbsp mustard seeds (For flavor and aroma)
5 tbsp Olive oil

Recipe:
In a large non stick pan pour mustard and olive oil with whole cumin seeds, while it splutters, add Onion puree. Saute till light golden brown by adding pinch of salt. Once puree turns light brown, add ginger-garlic paste and start adding all spices mentioned above one by one (make sure all spices mentioned above are properly grind). Add a little amount of water and let it stand on a medium to slow flame for about 15-20 minute. In between keep check on masala that it doesn't stick to your pan if using other than non stick pan.
Now add tomato puree, again stir and keep on simmer to low flame for 5 minute. After this 5 minutes cover your pan and cook more for 2-3 minutes (if require add little water). Once you open the lid you will visualize a glaze on masala and separation of oil on sides of your pan. This Indicates of  Masala is now ready and put off the flame.
Once cooled store in a large air tight container. Keeps well  for about 2 weeks if refrigerated properly.
While making any dishes with bhuna masala, add salt accordingly as the bhuna masala paste has its own.

Creamy Masala Baigan/brinjal

In this recipe i used all that spices which are mainly used in most of the Punjabi sabjis. Its full of different flavors and spices which gives punjabi achhar like gravy to it. It do has a pickle like touch although no pickle used in it. So here is its recipe

Inspired by: Tarla Dalal's Punjabi khana

Serves: 2-3 

Time: 25-30 minutes

Creamy Masala Baigan/brinjal

Ingredients

For Marination:

11/2 tbsp ginger-garlic paste

1/4 tsp of Red chilly powder

1/2 tsp turmeric powder

1 tsp of olive oil

Salt to taste

For Gravy:

2 Cups sliced baigan (Small Baigan/Brinjal)

and Sufficient oil for frying it

2 tsp fennel powder (saunf)

1 tsp Fenugreek powder (methi)

2 tsp dry mango powder (aamchur)

1 tsp cumin powder (jeera)

1 tsp coriander powder (dhaniya)

1tsp garam masala

1/2 tsp red chilly powder

1 tsp ginger- garlic paste

1/2 tsp turmeric powder

3/4 cup curd (dahi)

1/2 cup fresh low fat cream

Pinch of asfoiteda (hing)

Chopped Coriander leaves for garnishing

Recipe:

In a small bowl mix all the ingredients properly that is mentioned above for marination. Marinate sliced baingan with it and keep it aside  for about 15-20 minutes.

In Frying pan pour sufficient oil for frying this marinated sliced baigan. And fry it till light golden brown. keep this aside. Use the same frying pan for its gravy by removing extra oil. Add mustard seed and once it starts spluttering add asfoiteda powder, fennel powder, fenugreek powder, dry mango powder, cumin and coriander powder, garam masala, turmeric-red chilly powder and ginger- garlic paste. Stir it for 5 minutes and keep lading continuously. Now add curd to this gravy and again stir for 2-3 minutes. Add little amount of water about 1/2 cup. Now add fried baigan in this gravy. Simmer the flame at this time. Mix well in gravy. Stir well and let it stand on low flame for about a minute. Turn off the flame and than add fresh cream to this gravy. Make sure to add low fat cream only once you put off the flame,  or else you will see ghee starts running in sides of the pan. 

Garnish the same with chopped corriander leaves.

Serve this with naan or simple home made tawa roti.