Onion Fritters | Pyaz ke Pakore

Make thin slices of onions
Chop green chillies
In a bowl add onion slices, green chillies, salt , red chilli powder and crush garlic, carom seeds and mint powder mix well, leave it for 5 minutes, after 5 minutes you will see mixture has released sufficient amount of moisture from it.
In this mixture you have to add whole besan ( 1 tablespoon at time), mix it thoroughly so that besan is coated on onion slices, if the mixture is too dry sprinkle few drops of water to it (not more than 1 tablespoon) while mixing
Onion Fritters | Pyaz ke pakore
By Sandhya Khattri
Prep Time: 5 minutes
Cook time:10 minutes
Serves: 4servings
Pyaz ke Pakore or onion fritters is one of the famous mansoon recipe, this easy to made snack recipe can be prepared along with tea on other burner of gas stove. Minimum preparations are required for this recipe, you can serve this with any chutney of your choice or simply with a cup of tea. Other fritters recipes of my blog are bread pakoda, spinach fritters. Ingredients required and detailed instructions for the recipe are as follows:
Ingredients
Onions: 2 big
Besan or gram flour-1 ½ cup
Green chillies-2
Crushed garlic pods- 5-6
Ajwain or carom seeds- ¼ teaspoon
Red chilli powder-1/2 teaspoon
Dry mint leaves powder-1 tablespoon
Oil – for deep frying
Water- ½ to 1 tablespoon
salt to taste
Instructions:

Beat this mixture thoroughly for 2-3 minutes so that it become light.
Heat sufficient oil in kadhai or wide pan  with the help of dry spoon take one tablespoon oil from kadhai and add it to pakora batter mix well.
Drop small size fritters in oil. First fry fritters on high flame as they start changing the color, adjust the flame to medium to low. Fry till crisp from both sides. Repeat the process with the remaining batter.
Serve hot with tea .
Notes : If you want extra crisip pakoras you can add one teaspoon cornflour or 1 tablespoon rice flour to the mixture( I have used rice flour as seen in step by step instructions pic 1 image number 2)
Try to use minimum water, so that fritters turn out crisp

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Spicy Potatoes Recipe

Spicy Potatoes Recipe
By Sandhya Khattri
Prep Time: 15 minutes
Cook time: 8 minutes
Serves: 4servings
Spicy potatoes is a side dish recipe in which boiled potatoes are simmered with freshly roasted and powdered spices. This can be served as a chaat too, I usually serve this potatoes with kachauris and dates and tamarind chutney, you can have this with poori too. In this recipe you can use boiled baby potatoes too. Ingredients required and detailed instructions for the recipe are as follows:

Ingredients
Boiled potatoes-8-10
Oil- 1 tablespoon
Salt-to taste
Lemon juice- 1 lemon
Dry mint powder- 2 teaspoon
For dry roasting:
Cumin seeds- 2 teaspoons

Coriander seeds- 1 tablespoon
Cloves-2
Black cardamom-1 
Pepper corns-10-15

Instructions: heat tawa or griddle, take all the ingredients of dry roasting, stirring continuously roast them on medium flame till aroma arises and spices are dark brown in color. Let them cool completely, grind them to coarse powder.
Peal and chop potatoes.
Heat oil in a wide pan or kadhai, add spice powder to it, roast for a minute, add potato pieces, salt and mint powder to it, mix well, simmer the flame, cover the lid and cook for 5-6 minutes(stir once in between) till potatoes are slightly crisp from outside, switch off the flame, mix lemon juice to it. Serve hot as an accompaniment with any meal course of your choice

Tags: spicy potoates recipe , how to make spicy potatoes , fry recipes , north Indian food recipes , side dishes , appetizers , north Indian recipes , gluten free, vegan

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Dates and Tamarind Chutney | Sweet Chutney Recipe

Dates and Tamarind Chutney
By Sandhya Khattri
Prep Time: 10 minutes
Cook time:15 minutes
Serves: 1cup
Dates and Tamarind chutney is a healthy dip or sauce recipe, prepared with dates, tamarind, jaggery and other spices. This multipurpose chutney can be served with dahi vadas, any kind of fritters(pakodas) tikki, bhelpuri or any type of kachoris, if cooked properly, stored in glass container can be preserved in fridge upto 2 months. In this recipe I have used fresh juicy dates, in the month of Ramjan, in market we have different varieties of dates and fine vermicelli in Lucknow. I prefer to buy and stock these 2 things during this period. Ingredients required and detailed instructions for the recipe are as follows.
Ingredients
dates=1cup
Tamarind-1/2 cup
Jaggery-1/2 cup
Water-1 cup
Salt- to taste
Red chilli powder-1/2 teaspoon
Onion seeds or kalaunji-1/2 teaspoon
Fennel seeds or saunf-1 teaspoon
Roasted cumin powder- 1 tablespoon
Dry ginger powder or soonth – ½ teaspoon
Instructions
: soak tamarind in warm water for 10 minutes, mash properly, extract the juice, pass it through strainer, if required mix ¼ cup water again in the same tamarind and extract juice again, after straining it mix it with the juice extracted earlier.
Cut jaggery into pieces.
Chop dates roughly.
In a heavy bottomed pan heat 1 teaspoon of oil, add kalaunji and saunf to it as they crackle pour tamarind juice over it, add jaggery and dates, mix well till jaggery is melted properly. On a high flame let it boil for 10-12 minutes, stir in between, when its consistency is thick enough(as shown in picture) switch off the flame, add the remaining spices. Let it cool completely, store it in a glass container in fridge.

Notes: You can use dry dates too, after soaking them for 3-4 hours.
Instead of jaggery you can use sugar too in this chutney then consistency will be slightly thin than this one’s and less water will be required.
Other chutney recipes of my blog are: Sweet and sour mango chutney, instant chhunda in microwave

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Rose Shrikhand Recipe

Rose Shrikhand Recipe
By Sandhya Khattri
Prep Time:4 hours
Cook time:0 minutes
Serves: 4 servings
Rose shrikhand is an Indian dessert recipe made from hung curd, easy to prepare recipe with simple 2 ingredients. Very light preparation better than any other cream based dessert. Ingredients required and the detailed instructions for the recipe are as follows.

Ingredients
curd – ½ kg
Rose syrup- 2 tablespoon
Instructions: Whisk curd throughly, tie it in white muslin cloth hang it on the shelf of refrigerator, place a bowl beneath it to collect the water which will drop from curd. It should be hang for minimum four hours over night hanging is good for getting excellent results.
Transfer curd in a bowl, mix 2 table spoon of rose syrup to it, no need to add sugar.
Fill this mixture in a piping bag with star nozzle pass it directly in serving bowls.
Places bowls in freezer for maximum ½ hour, serve chilled.

Notes:
Water collected from hanging curd can be used in kneading dough for chapatis, it has lots of nutrients in it.
Curd should be dry because after adding rose syrup its consistency will loosen and piping will be difficult.

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Beans Potato Stir Fry

Beans Potato Stir Fry
By Sandhya Khattri
Prep Time:5 minutes
Cook time:10 minutes
Serves: 4servings
Beans Potato stir Fry is a healthy subzi with lots of fibers  in it. This can be prepared within 10 minutes, This dry vegetable can be served as a side dish, ideal for Lunch box. Ingredients required and detailed instructions for the recipe are as follows:
Ingredients
beans-250 gm
Potatoes-2 big
Green chillies-4
Ginger-1/2 “ piece crushed
Garlic-12-14 pods crushed
Oil- 1 & ½ teaspoon
salt- to taste
Cumin seeds-1/2 teaspoon
Red chilli powder 1/4 teaspoon
Coriander powder-1 tablespoon
Garam masala powder- ¼ teaspoon
Sabzi masala-1 teaspoon
Lemon juice- of one lemon
Instructions:

Remove the side threads of beans and chop them in ½ “ pieces.
Peel potatoes and chop them.
Chop green chillies.
Heat oil in a pan, add cumin seeds and garlic as cumin seeds crackles, add chopped vegetables, salt and turmeric powder mix well. Cook on high flame for 3-4 minutes. Reduce the flame to low, cover the lid cook them for 6-7 minutes, stir for twice in between. Check beans and potatoes if they are not cooked properly add one teaspoon of water over it, add green chillies, ginger and other spices mix well. Cook it for 2-3 minutes with lid covered.
Finally sprinkle garam masala powder over it and squeeze lemon juice.
Serve hot with roti or paratha.
Notes: You can substitute lemon juice with tomatoes, 2 tomatoes are sufficient, while adding ginger, green chillies and spice add tomatoes too.

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