How to Make Methi Pakoda

By Naiya Sheth : Learn how to make Methi Pakoda. Hummm yummy and spicy Gujarati peoples all time favorite Methi Pakoda is here. So it's a homemade recipe for delicious pakoda with dip. Normally it available on road side shops also, but may be oily and unhygienic. Basically Methi - fresh fenugreek pakoda is an Indian snack recipe with lots of methi and coriander leaves and gram flour - besan. They are crispy and rich in goodness of methi and coriander.

Preparation time - 10 minutes

Cooking time - 5 minutes

Serves - 4 person

Ingredients to make Methi Pakoda:

1 1/2 cups finely chopped methi - fenugreek leaves

1 1/2 cups chopped coriander leaves

8 to 10 finely chopped green chilies

1/4 tea spoon turmeric powder

Salt to taste 

2 cups besan 

3 to 4 table spoon curd

1/2 tea spoon soda bi carb

2 to 3 table spoon oil

Oil for dip frying

Ingredients to make Dip:

1/4 cup curd

1/2 cup water

2 table spoon besan

A pinch turmeric powder

Salt to taste

2 to 3 green chilies finely chopped 

1 tea spoon oil

1/4 tea spoon mustard seeds

4 to 5 curry leaves

To serve with:

Curd 

Green chutney

Method to make Methi Pakoda:

• In a bowl mix methi, coriander, curd, salt, green chilies, 1 1/2 table spoon oil and mix well.
• Add besan and make thick better of pouring consistency with the help of water.
• Sprinkle soda bi carb on the surface of better and pour another 1 1/2 table spoon hot oil  over it. Beat properly for 2 minutes.
• Heat oil in a  pan and drop spoon full of better in hot oil for frying. Repeat the same for remaining. Fry till light brown at medium flame.
• When ready remove and drain on absorbent tissue. 
• Serve ho and delicious Methi Pakoda with dip, curd and green chutney.

Method to make dip:

• Mix besan, water and curd in a bowl and whisk it. Add salt, green chilies and turmeric powder to it. 
• Cook it till boiling temp.
• In another vessel heat oil and add mustard seeds, let them crackle. Add curry leaves and transfer the contains to dip. Again cook for 2 minutes.  

How to Make Rasgulla

By Naiya Sheth : Learn how to make Rasgulla. As we all know rasgulla is a very famous bengali sweet. Normally Indian recipes - sweets are very popular but among them bengoli sweets are very yummy. It is made from paneer - cottage cheese so, rich in calcium also. 

Preparation time - 10 minutes
Cooking time - 10 minutes
Makes - 12 to 15 rrasgulla


Ingredients to make Rasgulla:


Fresh homemade paneer from 1 liter milk 
1 tea spoon refined flour
2 cups sugar
4 cups water
A pinch cardamom powder


Method to make Rasgulla:

• Make fresh paneer at home and remove excess water from it.
• Add refined flour to it and knead it very well till soft textured dough. The more you knead the softer your rasgulla will be.
• At the same time prepare sugar syrup. To make it mix cardamom powder, sugar and water together in cooker and cook till boiling temperature. 
• Make equal size small balls from paneer dough. Try to make small balls.
• Drop the balls in to hot sugar syrup. Cook them for 7 to 8 minutes covered.
• After that add 2 to 3 table spoons water and again cook for 7 to 8 minutes at medium flame or till rasgullas are cooked properly.
• Press down the rasgulla and if comes back to original shape it is cooked.
• Let them cool at room temperature in cooker. When cool refrigerate.
• Garnish cool and sweet rasgulla with saffron. 

Tips for soft and rich rasgulla:

• Cow milk will give better result.
• Garnishing can be done with sliced almonds, saffron and sliced pistachio.
• In stead of dry fruits rose essence also can give different effect.

How to Make Mung Dal Tikki

By Naiya Sheth : Learn how to make Mung Dal Tikki. A very testy and innovative recipe from mung dal. Here it's a homemade recipe for yummy and spicy stuffed tikkies. It can be served as starter, Evening tea time snack or as breakfast also. It is very testy and healthy. It is served with sweet chutney, curd and green chutney. so, it can be served as hot chaat also. 

Preparation time - 15 minutes

Cooking time - 20 to 25 minutes

Ingredients to make Mung Dal Tikki:

For outer layer:

500 grams boiled and mashed potatoes

1 tea spoon ginger paste

2 tea spoon green chili paste

Corn flour for dusting

Salt to taste

For stuffing:

1 cup mung dal soaked and boiled

8 to 10 green chilies finely chopped

1 tea spoon ginger paste

1 table spoon oil

Salt to taste

Finely chopped coriander leaves

1/4 tea spoon asafoetida 

1 tea spoon red chili powder

Oil for shallow frying

For garnishing:

Green chutney

Sweet chutney

Whisked curd

Chaat masalo

Red chili powder

Nylon sev

Chopped coriander

Finely chopped onion

Method to make Mung Dal Tikki: 

For outer layer:

• Mix all ingredients of outer layer excluding corn flour in a bowl.
• Mix well and make equal size balls from it. Keep aside.

For stuffing:

•  Heat oil in a pan and add green chili paste and ginger paste to it. Now add roughly crushed boiled mung dal to.
• Add Spices and mix well. Add some water if needed.
• Remove from flame and cool at room temperature.
• When cool make small equal balls from it.

How to assemble: 

• Take a mung dal ball and cover it with potato ball properly.
• Seal it and make tikki from it.
• Repeat same for remaining.
• In a non stick griddle - tavi shallow fry all tikkies till light brown. Apply some oil around. 
• In a serving dish take a tikki and pour sweet chutney, green chutney and whisked curd.
• Sprinkle some chaat masalo and red chili powder as per the taste.
• Garnish with chopped coriander, oinon and nylon sev.
• Hot and tempting Mung Dal Tikki is ready to serve.

Tips for Mung Dal Tikki:

• Stuffing can be of your choice. For example - green peas stuffing, fresh coconut stuffing etc.
• Tikkies can be dip fried also.

How to Make Chocolaty Paneer Balls

By Naiya Sheth : Learn how to make Chocolaty Paneer Balls. We all knows that paneer is very essential for our day to day calcium requirement. So here it's a home made recipe for Chocolaty Paneer Balls. The main ingredients of this recipes are paneer - cottage cheese, dates, cocoa powder and coconuts. And of course lots of dry fruits. So enjoy this quick, healthy and easy recipe.

Preparation time - 10 minutes
Cooking time - 10 minutes


Ingredients to make Chocolaty Paneer Balls:


500 grams chopped dates
500 grams mashed paneer - cottage cheese
500 grams grated coconut
100 to 150 grams powder sugar
2 table spoon cocoa powder
2 table spoon chopped and roasted cashew
2 table spoon chopped almond
2 table spoon chopped walnut


For garnishing:


Silver foil (opt.)


Method to make Chocolaty paneer Balls:

• Roughly crush dates.
• Mix all ingredients in a bowl properly.
• Heat above mixture in a pan at slow flame till sugar dissolves.
• Remove from flame and keep aside. Cool at room temperature.
• When cool make small balls from it and cover with silver foil.
• Sweet, healthy and mouthwatering Chocolaty Paneer Balls are ready to serve.

How to Make Creamy Paneer at home

By Naiya Sheth : Learn how to make creamy paneer at home. Yes, it is very easy and quick to make paneer at home. It little tricky but healthy and of course economic. As it is made at your own kitchen you can take all hygienic material and take care of fat also. I always use 1.5 fat milk for drinking or for making curd also. And of course for making paneer also. 

Preparation time - 2 minutes

Cooking time 5 to 7 minutes

Ingredients to make Creamy Paneer at Home:

1 liter milk

Lemon juice

   or

Curd as needed

Method to make Creamy Paneer at home:

• Heat milk in a thick bottom pan. Stir occasionally.
• Let it come to boil.
• When boiled remove from flame and keep aside for 5 minutes.
• Add whisked curd or lemon juice slowly. Don't forget to stir continually.
• Add lemon juice or curd till the whey get separated.
• Strain in a clean muslin cloth and make sure to drain all water.
• Wash with water to remove lemon taste.
• Transfer in a plate and cut in required shape and size.
• Rich and creamy paneer at home is ready to serve. 

How to Make Hariyali Paneer Tikka

By Naiya Sheth : Learn how to make hariyali paneer tikka. Yes, my family's all time favorite paneer tika with kasuri methi and green chutney. We are used to make paneer tika from curd, gram flour and spices. But here in this homemade recipe it's different. So enjoy hariyali paneer tikka as starter. 

Preparation time - 10 minutes
Cooking time - 5 to 7 minutes
Serves - 4 person


Ingredients to make Hariyali Paneer Tikka:


500 grams paneer
2 big capsicum


For marination:


1 cup hung curd
1 table spoon ginger paste
1 table green chili paste
2 table spoon green chutney
2 table spoon gram flour
2 tea spoon kasuri methi
2 table spoon cream
3 table spoon chaat masalo
1 tea spoon garam masalo
1/4 tea spoon turmeric powder
1 lemon juice
Salt to taste


Method to make Hariyali Paneer Tikka:

• Make square pieces of paneer.
• Wash and de seed capsicum and make square pieces from it.
• Mix all ingredients of marination and add paneer and capsicum to it.
• Mix well and keep aside for minimum 30 minutes.
• Arrange marinated paneer and capsicum in skewers. 
• Grill them in oven or on direct heat.
• Sprinkle chaat masalo and lemon juice.
• Hot and healthy Hariyali Paneer Tikka is ready to serve.

How to Make Sev Puri Dip

By Naiya Sheth : Learn how to make Sev Puri Dip. Wow a surprising hot recipe for sev puri! Yes it's a hot recipe for my all time favorite chaat recipe sev puri. This is a new version of crispy and spicy pakoda. Potato and sprouts topping is made on masala crispies and then pakoda. I think it is an ideal recipe for monsoon. 

Preparation time - 15 minutes
Cooking time 10 minutes


Ingredients to make Sev Puri Dip:


Masala crispies as needed


For topping:


3 to 4 potatoes boiled and mashed
1 cup mung sprouts
1 cup boiled kabuli chana
1/2 cup masala bundi
Salt to taste
3 to 4 green chilies finely chopped
1/2 tea spoon black salt
1/2 tea spoon chaat masalo
1 tea spoon red chili powder
1/4 cup finely chopped coriander


For better:


250 to 300 gram gram flour
Salt to taste
A pinch turmeric powder
2 table spoon corn flour
Oil for dip frying


For garnishing:


Sweet chutney
Green chutney
Finely chopped onion
Finely chopped coriander leaves
Nylon sev


Method to make Sev Puri Dip:


For better:

• Mix all ingredients of better and make semi thick better from it.
• Keep aside.

For topping:

• Mix sprouts, kabuli chana and potatoes in a bowl and add all spices to it.
• Mix well. Add coriander and masala bundi to it and mix again.

How to assemble:

• Take a masala crispy  and top with topping material. Press properly.
• Repeat the same for remaining.
• Heat oil in a pan and dip ready sev puri in to better. Fry in hot oil till light brown. 
• When ready remove from oil and drain over absorbent tissue. 
• In a serving plate arrange hot sev puri pakoda and roughly spread sweet chutney and green chutney over it.
• Sprinkle chopped onion, coriander and nylon sev over it.
• Hot and surprising Sev Puri Dip is ready to serve.