Evergreendishes

Tag: blog hop

  • Methi Khakhra Recipe

    Methi Khakhra Recipe

    Khakhra is a crispy savoury snack from Gujarati cuisine. Methi Khakhra is tasty and aromatic.

    I love Gujarati food. The snacks that they make are varied and yummy. Khakhra, fafda, dhokla and kachori are some of their popular ones. Khakhra are made of various kinds. They can be used as a snack or for breakfast.They can be stored for a long time and ideal to carry during travelling.

    The affair with khakhra started long back at home. Children loved these when they were young and I always had a stack of these in my pantry. Methi ,Jeera, Masala, Garlic, so many varieties were available in the bakery.

    As we planned to make Gujarati dishes, I thought of trying my hand at Khakhra.  Yes, they did turn out good and glad that I ventured into this one. Presenting to you all Gujarati’s popular snack Methi Khakhra today.

    methi khakra
    methi khakra

     

    Methi Khakhra

    Recipe Type: Snacks
    Cuisine: Gujarati
    Author: Jayashree @ evergreendishes
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    Crispy and spicy, these snacks can be binged anytime.

    Ingredients

    • Wheat flour 1cup
    • gram flour 1tsp
    • kasuri methi 2tsp
    • chilli powder 1/2 tsp
    • amchur powder 1/2 tsp
    • turmeric powder 1/4tsp
    • asafoetida 1/4tsp
    • salt to taste
    • oil 1 tsp +extra
    • water for kneading

    Instructions

    To make the dough:

    • Take a bowl and add the wheat flour.
    • Add all the dry ingredients. Mix well.
    • Put one teaspoon of oil and mix in the flour.
    • Add little water and knead to a firm dough.
    • Keep it aside for ten minutes.

    To make the khakhras:

    • Take a small ball of the dough and roll it into a thin circle.
    • Heat a skillet.
    • Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
    • Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
    • Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
    • Remove and keep aside

     

    Notes
    You can do various varieties here. Palak Khakhra, garlic Khakhra, Coriander Khakhra, Jeera Khakhra and Punjabi Khakhra are the popular ones.

     

    dry ingredients
    dry ingredients

    Put the dry ingredients in a bowl and mix them thoroughly. Wheat flour, gram flour, amchur powder, kasuri methi, chilli powder, turmeric powder and asafoetida

    kneading the dough
    kneading the dough

    Add a teaspoon of oil and mix it. Put little water and knead to a dough.

    dough
    dough

    Dough is ready. The dough should be firm. Keep it aside for ten minutes.

    dough balls
    dough balls

    Make small balls of the dough.

    dough rolled into circle
    dough rolled into circle

    Take a ball and roll it into a thin circle. Khakras should be made as thin as possible.

    roast on a skillet
    roast on a skillet

    Heat a skillet, put it on it, when air pockets are seen, flip it over, and then drizzle some oil and press with a potato masher

    press it with a potato masher
    press it with a potato masher

    Press the edges and flip it once or twice. They need to be crisp, not soft.

    methi khakra is ready
    methi khakra is ready

    Methi Khakra is ready.

    methi khakra
    methi khakra

    A few khakras for you ! And do check out my other recipe Puffed Rice Balls aka Gujarati Mamara na Ladoo 

    Here are the links to other Gujarati dishes of blog hop girls !

    Dal Dhokli by Shubha, Gujarati Summer Thali, Fajeto and Bitter Gourd Curry by Padma, Trevti Dal by Shobana, Muthiya by Parvathy, Khandvi by Poornima, Surti Locho by Piyali, Sukhadi by Vani and Cabbage Muthiya by Anu

    methi khakra
    Evergreendishesdev

    Methi Khakhra

    Methi Khakhra is a popular Gujarati snack. It is crispy and tasty, ideal to serve with a cup of tea.
    Print Recipe Pin Recipe
    Course: dry snack
    Cuisine: Gujarati
    Ingredients Equipment Method Notes

    Ingredients
      

    • Wheat flour 1cup
    • gram flour 1tsp
    • kasuri methi 2tsp
    • chilli powder 1/2 tsp
    • amchur powder 1/2 tsp
    • turmeric powder 1/4tsp
    • asafoetida 1/4tsp
    • salt to taste
    • oil 1 tsp +extra
    • water for kneading

    Equipment

    • bowl
    • rolling pin
    • board
    • skillet
    • presser
    • plate
    • container
    • small cup
    • teaspoon

    Method
     

    To make the dough:
    1. Take a bowl and add the wheat flour.
    2. Add all the dry ingredients. Mix well.
    3. Put one teaspoon of oil and mix in the flour.
    4. Add little water and knead to a firm dough.
    5. Keep it aside for ten minutes.
    To make the khakhras:
    1. Take a small ball of the dough and roll it into a thin circle.
    2. Heat a skillet.
    3. Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
    4. Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
    5. Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
    6. Remove and keep aside

    Notes

    You can do various varieties here. Palak Khakhra, garlic Khakhra, Coriander Khakhra, Jeera Khakhra and Punjabi Khakhra are the popular ones. 

    If you ever make Methi Khakhra recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

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    book of handyhints
    book of handyhints

     

  • Kothimbir Vadi / Maharashtrian Cuisine

    Kothimbir Vadi  is one of the specialities of the Maharashtrian cuisine. It is fritters made of coriander leaves.  You can use them as snacks with tea or as an accompaniment with main course of food.

    (more…)

  • Veg cheese croquettes

    Veg Cheese Croquettes are crisp on the outside and soft gooey red colour inside. They make an ideal snack for evenings or as an appetiser for party or get together. I have chosen this  recipe as a starter for North Indian Thali of our Blogversary special.  (more…)

  • Making of Puri in steps

    Puri is a popular South Asian unleavened bread . It is usually known as puri or poori (pronounced as poori.  It is tasty and makes a great meal. This post is part of the Culinary Hoppers, Blogversary special. Yes, it’s been a year of our blog hop and truly a wonderful journey with like minded bloggers.  It is the part of the theme “South Indian Thali” (more…)

  • Khasta Kachori

    Kachori is a savoury snack which originated in  Uttar Pradesh and Rajasthan.  Today, it is popular in many states as Madhya pradesh, Gujarat, Maharashtra and all the  northern states. Various kind are prepared with different filling inclusive of sweet and dry fruits. Both baked and fried versions are made. It’s festivity time  and  the theme of our blog hop is “Kachoris ” I am presenting to you a popular and tasty one ” Khasta Kachori ” Do find a picturesque presentation below.

    kastha kachori
    kastha kachori

    Ingredients :

    For the dough :

    • Refined flour 2 cups
    • soda 1/2 tsp
    • salt 1/2 tsp
    • water
    • oil 3tbsp

    For the filling :

    • urad dal 1/2 cup
    • green chilly
    • ginger 1 inch
    • dhania powder 1tsp
    • cuminpowder 1/2 tsp
    •   fennel powder 1/2 tsp
    • chilly powder 2tsp
    • sugar 1/2 tsp
    • salt
    • cashew pieces
    • raisins
    • oil for deep frying

    Take a tip : I pounded fresh spice powder and it tasted great. Take a spoon each of dhania, cumin and fennel and powder it in the small jar.

    Method :

    To make the dough :

    • Sift the flour, salt and soda together.
    • Add oil and mix well with fingers.
    • Knead to a dough of thick consistency,
    • Cover it with a moist cloth and keep aside.

     

    To make the filling :

    • Soak the urad dal for an hour.
    • Coarsely grind  it along with ginger and green chilly.
    • Heat oil in a pan. Add the ground paste to it.
    • Along with it add asafoetida and other spice mix.
    • Let the moisture evaporate. Add salt and lime juice.
    • Let cool.

    To  make the kachoris :

    • Make 15 balls of the dough and the filling.
    • Take a ball of the dough, roll it into a puri. Keep it thick at the centre and thin at the edges.
    • Take a ball of the mixture, enclose it by sealing the edges.
    • Flatten it by pressing with fingers.
    • Repeat for others.
    • Heat oil in a frying pan.
    • Deep fry by putting three or four at a time.
    • It should be golden in colour.
    • Remove and put it on absorbent paper.
    • Serve with sweet chutney and green chutney.
    dough
    dough
    filling mixture
    filling mixture
    balls of the dough
    balls of the dough
    balls of the filling
    balls of the filling
    dough rolled
    dough rolled
    place the filling
    place the filling
    seal the edges
    seal the edges
    flatten it with fingers
    flatten it with fingers
    deep fry
    deep fry

    kachori1

    kastha kachori
    kastha kachori

    Do check out the other variety of kachoris by Culinary Hoppers.

    Aloo pyaz ki kachori by Vani

    Green peas kachori by Piyali

    Tuvar lilva kachori by Parvathy

    Sattu ki kachori by Swati

    Dry fruit kachori by Padma

    Khasta kachori by Shubha

    Kabuli channa kachori by Shobana

    kachori collage
    kachori collage

     

     

     

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  • Ragda Patties

    Ragda Paatis is a very popular chaat . It is a one filling meal. It can be easily prepared if you have the soaked peas. Potato tikkis or patties are prepared and served with a delectable dish of peas, topped  with various chutneys.


    With this dish on mind, I was on the look out for this recipe from various sources. Nothing seemed to appease me.Atlast, I prepared my sister Gayatri’s  recipe and it turned out awesome. Without much ado let me take you to the recipe. This post is also a part of our Culinary Hoppers Team with the theme “Chaats ”

    Ragada Patties
    Ragada Patties

    My other chaat recipes are here:

    Pre-requisites

    • sweet chutney
    • green chutney

                                              Sweet Chutney

    dates tamarind chutney
    dates tamarind chutney

    Green Chutney

    Green chutney
    Green chutney

    INGREDIENTS

    For Ragda

    dry peas 1/4 kg

    onion 2 finely  cut

    tomato 3 finely cut

    coriander or dhania powder 2tsp

    garam masala powder 1tsp

    chilli powder 1 tsp

    salt to taste

    ginger garlic paste 1 tsp (fresh)

    oil 1tbsp

    Ragda
    Ragda

    For the patties

    • potato 1/2kg
    • cornflour 2tbsp
    • green chilly 4
    • coriander 1/2 bunch
    • salt to taste
    • oil for shallow frying

    4patties

    patties readyNote : Patties kept on the skillet are rightly cooked. The picture below was taken prior and I was unable to taken another picture again.

    For serving :

    • green chutney
    • sweet chutney
    • small sev

    Let’s get cooking Ragda Patties in steps :

    To make ragda

    • Boil peas in a pressure cooker for three whistles. They should be tender.
    • Take oil in a kadai and saute the onions until translucent. Add the ginger garlic paste and let cook for some time. Then, add the tomatoes and allow to cook for sometime.
    • Add the coriander powder, garam masala , chilli powder and salt. Mix well. Allow the spices to blend together.
    • Mash the peas with the ladle and mix into the kadai. Allow to cook for sometime on slow flame.
    • Remove and keep aside.
    Ragda
    Ragda
    patties
    patties

    To make patties :

    • Boil the potatoes and keep aside.
    • Peel the skin and mash them. It is good to add cold water, peel and mash. Allowing them to cool, makes them hard.
    • Make a paste of coriander and green chilly.
    • Mix corn flour, paste and salt together.
    • Heat a flat skillet.
    • Make round,flat thick balls as tikkis.
    • Smear a little oil on the skillet and keep these tikkis.
    • On a slow flame, cook them on both sides until golden brown in colour.

    Take a note :

    • Keeping the  flame low  ensures  even  cooking of the patties.
    • You can make around seven to eight  at a time.

    To serve :

    Take a plate and arrange two patties on it. Pour two tablespoon of prepared ragda over them. Add some sweet chutney and green chutney over it. Finally, decorate with sev and serve ragda patties.

    Ragada Patties
    Ragada Patties

    Other recipes of Culinary Hoppers are listed below

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  • Andhra rasam | Andhra Style Rasam Recipe

    Andhra rasam | Andhra Style Rasam Recipe

    Jump to Recipe Print Recipe

    Andhra rasam is popular for its exotic taste, the blend of pure spices with garlic makes all the difference.  It is a comfort food with a few papad and pickle.

    Among the various kind of rasam I prepare, this is the favourite of my son. Well, frankly, I do not know, how long he shall relish it, for all things should change.  Here, the whole spices are ground with garlic and used as the basic rasam powder. Tamarind pulp is boiled and later, the cooked dal is mixed to it with adequate amount of water. This post is part of blog hop team Culinary Hoppers with the theme “Regional Cuisine”. My earlier post  is here.

    andhra rasam
    andhra rasam

    Ingredients :

    • Tomato 1
    • Tuvar dal 1 small cup
    • oil 1 tsp
    • mustard seeds 1/2 tsp
    • turmeric powder 1/2 tsp
    • asafoetida a pinch
    • curry leaves a few
    • tamarind a small ball
    • coriander seeds  2 tsp
    • pepper 1 tsp
    • garlic 6 cloves
    • red chilli 2
    • salt to taste
    • water

    Method :

    Pre requisites :

    • Chop the tomato to small pieces.
    • Extract the pulp of tamarind.
    • Dry grind coriander seeds, pepper and garlic in the mixer.
    • Cook the tuvar dal in pressure with adequate amount of water.

    Take a tip :

    • If you want more spicy, grind one red chilly along with the spices.
    • To make it gluten free , avoid using asafoetida.

    Preparation :

    Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.

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    andhra rasam
    andhra rasam
    andhra rasam
    Evergreendishesdev

    Andhra Rasam

    Andhra rasam is another variety of rasam made with a few spices and garlic. It is tasty and can be easily prepared.
    Print Recipe Pin Recipe
    Course: accompaniments
    Cuisine: Andhra pradesh, South Indian
    Ingredients Method

    Ingredients
      

    • 1 small cup Tuvar dal
    • 1 tomato
    • 1 tesp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp turmeric powder
    • asafoetida a pinch
    • curry leaves a few
    • tamarind a small ball
    • 2 tsp coriander seeds
    • 1 tsp pepper
    • 6 clovesgarlic
    • 2 red chilli 2
    • salt to taste
    • water

    Method
     

    Pre requisites :
    1. Chop the tomato to small pieces.
    2. Extract the pulp of tamarind.
    3. Dry grind coriander seeds, pepper and garlic in the mixer.
    4. Cook the tuvar dal in pressure with adequate amount of water.
    Preparation :
    1. Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.

    Subscribe to get a book of handy hints and recipes in your inbox. Do share this recipe if you have liked it.  Your comments are much appreciated. If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. 

    Have a look at the various cuisines here:

  • Sandwich party

    Sandwich is slices of bread placed in between with some fillings. The history of sandwich goes back long to  Europe in the 18 th century. Since then, it has taken a lot of diversifications. It is found to be an ideal meal for lunch box or picnics, easy to eat and no much mess. Moreover, it involves less work for the mothers. My post of no cook ideas can be read here.

    (more…)

  • Rasam delight of good food

    After a few days of eating outside food, there  is no bigger delight than having a simple meal of rice and rasam at home. It is the daily requirement of many people in South India. Rasam, is the accompaniment used with plain rice. It is of thinner consistency when compared to sambar.

    (more…)

  • Mango Kulfi

    It’s the season of mangoes and I find every reason to use this wonderful fruit. When the theme for the blog hop was chosen with this one, everyone was pretty excited, Today , I am presenting you with mango kulfi which is just too good. (more…)