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..

Palak (Spinach) patty

Palak Patty, a starter, tea time snack or the way to welcome rainy, but offcourse in a healthy way. Its not a deep fry version, but a shallow fry Palak (Spinach) Patty..

Palak (Spinach) Patty

Ingredients:

1 cup Chana dal soaked in water for 2-3 hours (chick pea lentil)
2 1/2 cup choped palak (Spinach)

4 tsp Besan (Chick pea flour for binding)
1 tsp ginger paste
1 tsp garlic  paste
2 tsp green chilly paste
1/2 tsp turmeric powder
1 tsp red chilly powder (adjust the spice level to your taste)
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala
Salt to taste, And
Oil for shallow frying....

Recipe:

• In a mixer grinder jar, grind soaked Chana dal (chick pea lentil) roughly.
• Boil chopped Palak with a spoon full of water and pinch of salt.
• In a large bowl Mix roughly grinded chana dal with Boiled and chopped palak (spinach), Besan (Chick pea flour) ginger-garlic paste, green chilly paste, turmeric and red chilly powder, cumin-coriander powder, garam masala and salt to taste. 

Patty Mixture

• Mix all the Patty mixture and shape it (A normal Patty Shape).
• Shallow fry those patties in non stick pan from both the side on medium-low flame until crisp and brown from outside.

• Serve it hot with Green Coriander or Mint Chutney. 

• Enjoy Rainy...:)
• Happy Monsoon...

Methi Matar Malai

A Very easy to make Methi Matar Malai, a Punjabi Sabji with creamy flavor. Fresh Methi (Fenugreek) leaves and Green Matar (Peas) is mixed with blend of spice and cream for gravy. Many recipes calls for sugar in the Ingredeints to cut Methi's bitterness. But here i made it without sugar as i like a little bitter taste of Methi in this...(though i have mentioned sugar measures in my ingredients list but its optional and is totally up to you).

Methi Matar Malai

Ingredients:

3-4 cups Fresh Chopped methi leaves (Fenugreek Leaves)
1 medium onion sliced
1/3 cup green matar (peas)
1/3 cup Cream

1 tbsp ghee (clarified butter)
1 tbsp olive oil or any other oil
10 cashews soaked in water for 15-20 minutes & finely paste
2 tsp green chilly paste
1 tsp Ginger paste
1 tsp garlic paste

1 tsp mustard seeds
Pinch of asafoetida powder
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala powderl
Salt to taste
1 -2 tsp sugar (optional - i don't add sugar as i like little bitter taste of methi in sabji)

Recipe:

• In a wok or kadai, heat Ghee (Clarified butter) and oil. Add Mustard seeds, as soon as it splutters add pinch of asafoetida powder and sliced onion with pinch of salt. Saute onions until soft.

• Now add Fresh and chopped Methi leaves and Green Matar (Green Peas) to it. 

• Pour about 1/4 cup of water, cover the lid and let Methi and Matar cook on low flame for about 10 minutes or until methi and matar both is cooked.

• Open the lid, add cashew paste, ginger paste, garlic paste, green chilly paste, Red chilly powder, turmeric powder, Cumin powder, coriander powder, garam masala powder and salt to taste. (If using sugar than add at this time). Cook further for few minutes.

• Now add Cold beaten cream. 
• Stir & mix well.(Add water if required, a little)

• Cook for few more minutes and turn the flame off...
• Garnish it with Cream and serve hot with Naan or Plain Paratha.

Green Coriander Chutney (Also Mint Chutney)

This Chutney Is my Family's favorite. I always keep a stock of it as it goes mostly with everything that is fried, non fried food, sandwich, and with many more. I have even posted Mint chutney recipe here in the same its just a very simple, you only have to add about 1/2 cup Mint Leaves in Ready Coriander Chutney and you have both.

Green Coriander-Mint Chutney

Ingredients:
1 cup Fresh Coriander leaves
1 tsp Cumin Seeds
1 tsp Sesame seeds
1 tsp peanuts
2 tsp sugar (optional)
1/2 Lemon's  juice
2 tsp ginger paste
4 green chilly
Salt to taste
4 pods of Garlic (optional) (If you want garlicy coriander chutney than use it, or else can omit)


Recipe:
In a mixer Chutney Jar, Mix Fresh Coriander Leaves with Cumin seeds, sesame seeds, peanuts, ginger and Green chilly. (Add Garlic and sugar if you want).
Grind it with little water until smooth paste.
Remove from the jar, add lime juice and salt to taste (if you want more spicy can add little more green chilly's to it)

Note: For Mint-Coriander Chutney.
Add about 1/2 cup of Mint leaves to Coriander chutney and here your mint Chutney is ready.

Methi Pulao/Rice (Green Fenugreek Rice-Pulao)

Methi Pulao/Rice (Green Fresh Fenugreek Rice - Pulao) is much liked in my family and believe me its very quick and simple to prepare. I serve this with cucumber raita and fried papad. So here it goes...

Methi Pulao/Rice (Green Fenugreek Rice-Pulao)

Serves: 3
Total Time: 30 minutes

Ingredients:

1) For Boiling Rice:

1 1/3 cup Basmati Rice wash and soaked for 30 minutes in water
4 tbsp grated dry coconut .i.e bura (can use fresh too, or can use coconut milk 1/2 cup)
1 bay leaf
2 green cardamom whole
2 black cloves whole
water for boiling

2) Other Ingredients In Pulao/Rice

1 tsp Olive oil (Or any Vegetable oil)
1 tbsp Ghee (Clarified Butter)
1 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafoetida powder
1 bay leaf
2 whole black peper
Half Bunch of Fresh Methi about 2 cup chopped Fresh Methi leaves
2 Onion Sliced (1 large & 1 medium)
2 Tomatoes small chopped (1 large & 1 small)
1 1/2  tsp Ginger Paste-Garlic Paste
1 tsp Green chilly paste
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Red Chilly Powder
1/2 tsp Fennel Powder (Saunf)
Salt to taste

3) Garnishing

Few Cashew nuts cut in to pieces and fried



Recipe:

• In a Pan, Boil rice in water with green Cardamom, Bay leaf, black whole Clove, and grated dry coconut. Once done, allow it cool completely. So here, Coconut rice is ready.

• Mean while lets start working with other Ingredients.
• In a Large wok or Kadai, heat oil and Ghee, add cumin and Mustard seeds, as soon as it splutters add asafoetida powder, bay leaf, whole black pepper and sliced onion with pinch of salt. 
• Saute all until onions are soft and translucent. 
• Add Ginger-Garlic paste, Green Chilly Paste, Fresh chopped Methi leaves and chopped Tomato.

• Stir all and mix well until methi becomes soft and is cooked.

• One by one add all spice powder mentioned above (Cumin, Coriander, turmeric, red chilly, fennel powder and salt to taste).
• Stir all for a minutes. 
• Now fold boiled and cooled coconut rice in kadai mixture. Mix all properly, until rice is nicely coated with the kadai mixture.
• Remove in serving bowl, garnish it with fried cashew nuts.

• Serve hot with Fresh Cucumber Raita and Fried Papad.

• Here it is done -a simple Methi Pulao/Rice. [For Cucumber Raita: 2 cup Beaten dahi/Yogurt, 1 cup grated cucumber, salt to taste, roasted cumin powder 1 tsp] 
•  Enjoy your meal...:)

Palak Kofta Curry In Green Gravy

Time for some change from regular Palak paneer to Palak kofta Curry in Green Gravy, prepared traditionally the same way my mother does.

Palak Kofta Curry In Green Gravy

Ingredients:

1)  For Koftas (Dumplings):

2 cups chopped Palak (Spinach)
3/4 cup Besan (Chick pea flour)
1 cup whole wheat flour
1 medium onion
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp red chilly powder
1/2 tsp baking soda
salt to taste

2)  For Gravy:

(Here for gravy i have used my own home made Bhuna masala. As it is really helpful especially when you are running busy whole week. I store my Bhuna Masala for almost  4-5 days in refrigerator and use it for gravy based dishes like Paneer Makhni, Chicken Makhni,  Kofta curry, Rasewale Masala aloo, Matar Paneer and so on..But every time for surely you wont get the same repetitive taste..)

Here is its Recipe : Bhuna Masala (Do have a look at once, Thank you :) )

If you do not have bhuna masala handy than below is the Recipe for Palak Kofta Gravy:

1 tsp Oil
11/2 tsp Ghee (Clarified Butter)
2 Medium onion Puree
1 Large Tomato Puree
1/3 cup Bolied Palak Puree
1 tsp Ginger-Garlic paste each
1 1/2 tsp Fennel Powder (Saunf)
1 tsp Kasuri methi slightly crushed
1/4 cup beaten Dahi/Yogurt
1 tsp Red Chilly Powder (adjust the spice suitable to your taste buds)
1/2 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
Salt to taste



Recipe:

For Koftas (Dumplings)

• In a bowl mix all the ingredients listed above in For Koftas.
• Add Little water, to make a sticky dough and not the batter. Make sure here the Binding agent is only flour and not boiled or smashed potatoes (which many other recipes use, but traditionally my mother do not use the same and so i have'nt too) So be careful with water part. Or else see the picture below. 

• Now with your oil greased palm make a round lemon size ball out of this sticky dough and deep fry on medium flame  in hot oil until light golden brown from outside.

• This quantity yields about 14-15 Koftas/dumplings.

• Keep this fried Koftas aside and lets start with a gravy.

For Gravy

• As i said earlier, I used my own homemade Bhuna Masala for this gravy so within 20 minutes i was ready with whole Palak Kofta Curry sabji. If its not handy, below i have posted the gravy recipe as well.

Bhuna Masala Mix-Curry Masala

• In a Non stick wok or Kadai, heat oil and add cumin and mustard seeds, as soon as it splutters add pinch of asafoetida powder. Saute Onion Puree with pinch of salt in it until light pink. 
• Now add Tomato Puree, Boiled Palak puree, ginger-garlic paste and other spice powder. Let it cook for about 2 minutes with little water in it.

• Add Beaten cold curd and mix (Use cold curd to avoid curdling) and cook for few minutes more.

• Time for Koftas...:) 
• Add those koftas now in a gravy and mix all well. Cook for a 2 minute on low flame. 
• Add water if required. Gravy should be little thick. And here it is ready to serve with Rotis.

Palak Kofta Curry In Green Gravy

Eggless Mawa Wheat Cake

Mawa cake, a perfect tea time cake. I never had this before, but heard a lot about Mumbai's and pune's Irani cafe serving mawa cake. Mawa sweets are my favorite and so the mawa cake by now on.. I was just looking for traditional irani mawa cake's recipe but all traditional recipes that i saw was having eggs in it. And i wanted to make eggless version of it, so here i have made eggless wheat mawa cake, not whole wheat but a mixture of maida and  regular wheat flour.
In India you easily get mawa/khoya but in outside some countries you don't easily get, so what you can do here is you can substitute with milk cake, the one which we generally have during fasting. Or one more option is to make mawa at home. So here i' ll be posting  both mawa recipe along with its cake too.

Ingredients:
For Mawa/Khoya:
4 cups Full Fat milk
1 cup full fat cream

For Mawa Cake
Dry Ingerdients:
1 cup Maida
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cup brown sugar (or white powdered sugar)

Wet Ingredients:
1/2 cup Clarified butter (Ghee) / Melted butter (I prefer using Clarified butter (Ghee) to give it little more of traditional taste to it)
1/2 Milk (Full fat or low fat up to you)
3/4 cup Grated Mawa/Khoya
2 tsp Full Rose water
4-5 saffron threads soaked in 1 tsp milk for 15-20 minutes

Dried fruits:
1 1/2 tsp green cardamom powder (remove its seed and powder it)
3 tbsp chopped Pistachios (2 tbsp in cake and 1 tbsp for Garnishing)
3 tbsp chopped Roasted Almond (2 tbsp in cake and 1 tbsp for Garnishing)
3 tbsp chopped cashew nuts (2 tbsp in cake and 1 tbsp for Garnishing)

Recipe:

For Mawa:
In a heavy bottom non stick pan Mix full fat milk with cream. On a high flame bring it to boil thrice. Stir and cook the mixture on medium flame for about 15 minutes. Now turn the flame from medium to low, keep stirring. Now cook for about 30-35 minutes or more and keep stirring in between. Slowly you'll start seeing a little grainy like texture in the mixture. Keep cooking and stirring further for 35-40 minutes more on low flame, until it becomes semi solid, dense and much like halwa. Turn the flame off and let it cool completely to room temperature (will become little more solid once it cools down and that is what you want). The total cooking time will be around 1 hr 20 minutes.

Yields: 1 cup full and 200 gms of Mawa/khoya (Once cool completely, it can be refrigerate for 4 days. Or you can freeze it in freezer for 1 month, whenever you want to use, let it come to room temperature, grate and than use to avoid lumps)

Home Made Mawa / Khoya

 For Mawa/ Khoya Cake:

• Preheat Oven at 180 degree Celsius.
• In a large bowl, Grate Mawa and mix with all the wet ingredients. Use hand blender to mix all of them nicely in to thick paste like consistency.
• Now in another small bowl mix all dry ingredients with wet ingredients. Mixture of the cake batter should be lump free (use hand blender if required).
• Now fold in green cardamom powder with 2 tbsp chopped each (Pistachios, Almonds and Cashew nuts) in the mixture.
• Pour the batter in the greased cake pan and spread all over evenly. For Garnishing Sprinkle on top 1 tbsp chopped each (Pistachios, almonds and Cashew nuts).

• Now Bake the cake in preheated oven for 1 hour or until toothpick inserted in, comes out clean.

• Serve Hot with a cup of Tea or Coffee and Enjoy :)