Urad Dal Ke Pakode

Urad Dal Ke Pakode 

Ingredients

1 cup dhuli urad dal
1/4 tsp Baking powder
1/2 tsp cumin seeds
1 tsp grated Ginger
1 medium onion finely chopped
1 or 2 green chilli finely chopped
1 tablespoon chopped green coriander
Oil for deep fry

Method
Clean, wash and soak the dals for 5 hours and Its size to almost double during soaking,rinse water from dal.in a blender, blend the dal to very smoothy texture. Use only as little water as needed to blend. Transfer it to a large bowl and add onions,chillis ,ginger paste green coriander , cumin seeds,salt and baking powder ,Mix all ingredients together well and wisk the batter until it turns light, it take about atleast 4-5 minutes for wipping the batter. Heat a oil in kadai /pan (for deep fring) drop small balls of dal batter in oil with fingers or u can use spoon. Fry it on medium flame , fry till light golden brown and crispy.Then take them out on kitchen paper.serve hot with tomato sauce or green chutney .enjoy love  Kritika

Kanda Batata Poha

Kanda Batata Poha

Ingredients

2 cups thick beaten rice (poha) flakes
1/2 teaspoon mustard seeds ( rai / sarson)
1/2 cup finely chopped onions
1/2 cup peeled potato cubes
2 tablespoon peanuts 
1 or sting of curry patta 
salt to taste
2 tablespoon oil
1/2 teaspoon turmeric powder (haldi)
1 tablespoon sugar
2 teaspoon lemon juice
1 tablespoon finely chopped coriander (dhania)
1 or 2 green chilli finely chopped

Method
Heat the oil in a pan / kadai and add the mustard seeds.When the seeds crackle, add  curry patta, chilly then add the onions & peanuts and sauté on a medium flame for 1 to 2 minutes. then add the potatoes and cook on a medium flame for 4 to 5 minutes, while stirring.
Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. Add the washed and drained beaten rice, salt, turmeric powder, sugar, lemon juice and  mix well and cook on a medium flame for 2 minutes, while stirring .Add the coriander and mix well. Serve hot garnished with coriander and lemon wedge ,Kritika 

Bhutte Ke Pakode

Bhutte Ke Pakode

Ingredients
1 1/2  cup Corn 
1/4 cup Besan / gram flour 
1/4 tsp baking soda 
1/2 tsp cumin seeds
1 tsp grated Ginger
1 medium onion finely chopped
1 or 2 green chilli finely chopped
1 tablespoon chopped green coriander
Oil for deep fry

Method
Clean, wash the corn ,rinse water from corn . 
In a blender, blend the corn to very smoothy texture. Use only as little water as needed to blend. Transfer it to a large bowl and add besan , onions,chillis ,ginger paste green coriander , cumin seeds,salt and baking powder ,Mix all ingredients together well and wisk the batter until it turns light, it take about atleast 4-5 minutes for wipping the batter. Heat a oil in kadai /pan (for deep fring) drop small balls of corn batter in oil with fingers or u can use spoon. Fry it on medium flame , fry till light golden brown and crispy.Then take them out on kitchen paper.serve hot with tomato sauce or green chutney .enjoy Kritika's cuisine.

Instant Rawa Idly

Light & Fluffy Instant Rawa Idly
 
Light & fluffy instant rawa idly is a very popular south indian cuisine . It can have any time like snack during the coarse of the meal or for breakfast. For me i prefer it with peanuts chutney 

Ingredients
1 cup rawa ( suji )
1/2 cup yoghurt
1 cup water 
Salt to taste
1 teaspoon fruit salt Or baking soda 
For tadka
1 teaspoon mustard seeds ( rai / sarson)
1 teaspoon chana daal
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

Method

In bowl combine the suji , yoyoghurt salt add water and mix well to get a thick and smooth batter. Mean while Heat the 2 teaspoon oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, chana daal , asafoetida and curry leaves and sauté on a medium flame for 30 seconds.Remove from the flame, Pour the tempering over the batter and mix  it evenly. let the batter rest iit for 30 min.
Just before steaming add the fruit salt and mix lightly
After 30 min you batter is ready to make idly let make idly .
In a idly vessel put some water & put it on medium to low flame, mean while grease the idly plate using oil. now fill the idly mould ( round shape one )with batter. put ildy mould in vessel & let it steam for 10 to 12 mins (dont over cook ,idly might become hard ).
After 4-5 min  take out the idly mould from the vessel & demould it with knife or spoon . serve it your favorite chutney . 

for chuteny 

Ingredients

1/2 cup roasted peanuts
2-3 garlic cloves
2-3 green chilli
1/2 tsp - sugar
1/2 lemon juice
Salt as per taste

Method
Combine all the ingredients and blend in a mixer till smooth.
kritika

Lobiya Oats Spinach Kabab

Lobiya Oats Spinach Kabab

Ingredients

1 cups spinach
1/2 cup oats (dry roasted & powdered)
1 cup lobiya boiled ( black eye beans)
1 /4 cup grated paneer
1 medium size potato boiled
1 medium onion chopped
1 teaspoon chaat masala powder
1 teaspoon gram masala
2 teaspoon ginger & garlic paste 
1 teaspoon chilli powder 
1 Or 2 green chilly chopped 
salt as required

Method

Wash spinach  in water & wipe with a kitchen towel then , Blanch the spinach . drain and keep them in a cold water. finely chop the spinach and keep aside . In amixing  bowl mash potato and lobiya then add spinach, oats , paneer ,green-chili, onion , ginger&garlic paste ,chaat masala, garam masala , salt,  mix all ingredients well and make a dough . Now divide the dough into 15 equal portions and roll them  into round patties shape .
 heat fry pan or a tawa drizzle few drops of  a oil place 4 - 5 kababs at one time cook / roast it in medium flame until light golden  brown spots appear from both the sides

serve Lobiya Oats Spinach Kabab hot with pudina chutney .Kritika's cuisine..

Eggless Whole Wheat Oat's & Banana Cake Bake In Microwave Convection Oven

Whole Wheat Oat's & Banana Cake Bake In Microwave Convection Oven 

4 over ripe bananas

1 cup maida (APF)

½ cup oat’s meal ( grounded)

¼ cup  powdered sugar ( + ,- according to your taste )

1/4teaspoon  baking powder

1/4 teaspoon  soda

½ cup oil

¼  cup milk

1 teaspoon  vanilla essence

Some chopped almond for toping  

1/ 2cup Tutti frutti /Candied fruitMethod

In a bowl  mash the bananas with a fork and mix sugar, oil , milk and vanilla essence. sift wheat  flour ,oats and baking powder baking soda together . now  Add wheat flour slowly  mix into banana mix and fold everything  well, now add Tutti frutti /Candied fruit mix it well  . Preheat microwave convection  oven at 200 C for 10 minutes and grease a  pan or a cake tin with  oil &  pour  batter. Bake it for   30 minutes at 200 c. Check after 30 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.Once the cake has cooled down cut it and enjoy Kritika's cuisine..

Chivda / Chiwada ( Maharashtrian style )

Chivda / Chiwada ( Maharashtrian style )

Ingredients
½ kg paper poha/ nylon poha / thin poha
½ cup peanuts
½ cup roasted chana dal
¼ cup chopped dry coconut slices
10-12 kadi patta / curry leaves
3 -4 no. chopped Green chillies
1 tablespoon coriander seeds
1 teaspoon Garlic & Ginger paste
¼ teaspoon mustard seeds/rai
½ teaspoon cumin seeds/jeera
1 teaspoon white sesame seeds/safed til
¼ teaspoon turmeric powder/haldi
pinch of asafetida /hing
1 teaspoon sugar or as per your taste
1 teaspoon amchur /dry mango powder
salt as per your taste
oil
Method
First microwave the poha in a microwave safe bowl / pan for 2 minutes ( in a batches ) stirring after 1 minute. OR Roast it in a kadhai until crispy , Stir often to prevent burning OR sun dry it for a couple of hours, they turn crispy .
Light crush coriander seeds , sesame seeds .
Heat a oil in a kadhai (1/4 cup or as u required ) fry peanuts , coconut , chana dal till slightly golden ,drain them and keep it a side .
Now in a same oil add in the mustard, cumin . Allow them to pop.then add asafetida chopped green chilly G&G paste , turmeric, crushed sesame and coriander seeds fry it for a second curry Leaves and cook for a few second ,salt amrchr powder , sugar (switch of the flame ) and fried peanuts , chana dal , coconut .mix everything well, now add this mix into roasted poha and stir thoroughly to mix the poha in with the tempered oil mix so that everything mix properly now check taste of chivda (add salt sugar & amchur as per your need) If you like more spicy you can add chilly powder to it . let the chivda mixture cool and then store in an air-tight container you can store it for a month .
serve the chivda as a tea time snack or for munching time . 

Leftover Rice Cutlet

Leftover Rice Cutlet   

Ingredients

1 ½ cup boiled  rice ( I used leftover rice)

2 big size  boiled potato

1 tablespoon Onions chopped finely   

1 teaspoon Ginger garlic paste

½ teaspoon Garam masala powder

½  teaspoon chaat masala powder (optional )

1 tablespoon Green coriander chopped

1 no. chopped green chili ( or adjust according to your taste )

Salt to taste

Oil for deep frying

Method

In a large  bowl mix mash rice nicely then add  potatoes  and mash it again now mix all ingredients  , onions , ,ginger garlic paste ,coriander,  chili, garam masala, chaat masala and salt.

knead to make a dough.

make a shape of cutlet  mix  as u want

Heat oil in a deep frying pan and  deep fry the cutlets until golden brown.

 Cutlet are ready serve  delicious cutlet with green pudina chutney