BROCCOLI AND ZUCCHINI FRITTERS WITH HUNG CURD DIP

 A combination of Zucchini and Broccoli is a match made in heaven. These two have been used in many dishes from Pastas, Pizzas, Salads and fritters.

The current recipe is of fritters, which are very melt in the mouth and bursting with flavours. Usually fritters have egg added to the batter, but these are eggless fritters. They need not be deep fried at all, but just grilled on the Tava, which makes them healthy too. I had some leftover rice and added it to the batter to make them chunky and give a slightly crisp exterior, whereas the insides are soft.

The hung curd dip goes extremely well with these fritters and is so simple to put together. The fritters and dip are a combination that can be served as snack or starters.

While you are here check out other snack recipes on the blog like- Easy Corn Fritters, Medu Vada, Milagu Vadai/Pepper Vadai, Patra, Easy 2 way Muffins, Mirchi Bajji, and more...

Here is the recipe of Broccoli and Zucchini fritters with Hung Curd Dip-

PREP TIME: 10 Mins                                      COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                    COURSE:  SNACK

 CUISINE:WORLD                                         SERVINGS: 12 NOS   

 AUTHOR: RAJNI RAM                                      

 

    Ingredients for Fritters:

    Broccoli 1 small head or half of big one

    Zucchini 1 medium size (grated)

    Leftover rice 1/2 cup

    Parmesan cheese grated 2 tbsp  (optional)

    Chick pea flour/besan 1/2 cup

    Green chillies 2 chopped finely

    Red chilli powder 1 tsp

    Salt as required 

    Coriander powder 1 tsp

    Fennel powder 1 tsp

    cumin powder 1 tsp

    Turmeric powder 1/2 tsp

    Ingredients for Hung Curd Dip:

    Curd 2 cups

    Cucumber 1/2 of small finely chopped

    Onion 1/2 of small one

    Red bell pepper a small piece chopped finely

    Fresh coriander leaves chopped finely

    Salt as required

    Pepper powder 2 pinches

    Directions for Hung Curd Dip:

Take a clean cotton cloth/ Muslin cloth and tie up the curd in it with a vessel at the bottom to collect the water. Leave it undisturbed for an hour or so.  Alternately, put the curd in a double sieve and leave it for an hour, for the excess water to drain away. After an hour, put the thick curd into a bowl and add all the ingredients mentioned under "ingredients for curd dip", and give it a gentle mix. Put it in the fridge until ready to serve.

    Directions for the Fritters:

Put the chopped Broccoli in a bowl, pour hot water over it and keep it covered for 15 minutes. After 15 minutes, drain water and cool the broccoli. Now put the Broccoli in the blender jar and give it a single pulse, such that it becomes a mince. See picture. Now take the left over rice in a bowl and mash it well. To the rice, add the minced broccoli, grated Zucchini, chopped green chilli, salt, red chilli powder, coriander powder, fennel powder, cumin powder, and mix well. Now add Parmesan cheese(optional) and the Besan/chickpea flour and mix well. For the best result, leave this mixture in the fridge for 30 minutes. After 30 minutes, start shaping the mixture into tikkis/pattice and grill them on a girdle/tawa. The healthy fritters are ready to serve.

    STEPWISE RECIPE FOLLOWS:

1. Put the chopped Broccoli in a bowl, pour hot water over it and keep it covered for 15 minutes. After 15 minutes, drain water and cool the broccoli. Now put the Broccoli in the blender jar and give it a single pulse, such that it becomes a mince. See picture.

2. Now take the left over rice in a bowl and mash it well. To the rice, add the minced broccoli, grated Zucchini, chopped green chilli, salt, red chilli powder, coriander powder, fennel powder, cumin powder, and mix well.

3. Now add Parmesan cheese(optional) and the Besan/chickpea flour and mix well. For the best result, leave this mixture in the fridge for 30 minutes. After 30 minutes, start shaping the mixture into tikkis/pattice and grill them on a girdle/tawa. The healthy fritters are ready to serve.

    NOTES:

1. Usually fritters make use of egg. In this recipe I have swapped the egg with chickpea flour/Besan. Therefore, I recommend putting the batter into the fridge for 30 minutes, so that the fritters can be shaped easily.

2. Using Parmesan Cheese(or any cheese) is optional, but I recommend it for that extra punch.

3. The same mixture can be done with egg also. In that case, do not use the chickpea flour and use just 1 egg instead.

4. I have not tried this recipe with flax egg, so I cannot recommend it right now.

5. There is no stepwise recipe for the hung curd dip, as it is pretty simple.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

MOONG DAL HALWA

Moong dal Halwa is an Indian dessert made from yellow lentils. It is basically a fudge and is very rich because of the amount ghee/ clarified butter added to it. Though I make many sweet varieties and desserts, I’m not generally the one who will stay until dessert. I’m immensely intuitive while I create sweet dishes, but I don’t crave sweets much. But this halwa is very close to my heart because it probably is the first sweet dish I ever liked. Thanks to our stint in Delhi, I have got to taste the best ones.

Infact, I liked this sweet dish so much that I have attempted to make it in the past, failed miserably and had given up on ever trying it again. But last year during the pandemic lockdown I was craving it badly, and as you know “ when you want something very badly, the universe conspires to make it happen” 😄. So I had a viola moment during Diwali,  while I was documenting the sweets and savoury prepared by me, when a simple method to make this halwa struck m

If you have attempted making this halwa any time or have searched the net for the recipe, all of them will tell you it takes 3 to 4 hours to get this sweet dish done. The actual recipe asks to soak and grind the lentils and them cook it in milk/ water and then add the sweetening agent. As I have claimed here on the blog before, I will take a short cut as long as it does not alter the taste, flavour and texture of the dish. And I took a short cut to this recipe and I don’t regret it because the outcome was just like the original. 

If you follow the procedure as given here by me without altering I’m sure it’s a no fail recipe. And why stand by the stove for hours when you can get the same taste and flavour in an hour's time? Having failed at this recipe many times, and knowing what went wrong each time, this time the recipe was made with so much conviction of technique that it turned out wonderfully. 

While you are here do check out other dessert recipes like Carrot kheer, Strawberry and Lemon loaf, Red Poha Ladoo, Shrikhand, Malpua with Gulab Jamun mix, Akkaravadisal, Sweet Poha, and more...

Here is the recipe of Moong Dal Halwa-

      PREP TIME: 10 Mins                                      COOK TIME: 50 Mins

     TOTAL TIME: 60 Mins                                      COURSE:  DESSERT

     CUISINE:  INDIAN                                            SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Moong dal split ( yellow lentils) 1 cup

    Milk 1 cup

    Water 2 cups

    Sugar 1 cup

    Saffron strands a few (optional)

    Yellow food colour/turmeric powder for colour 2 pinches

    Ghee 100 GM approx

    Cardamom/ Elaichi powder 1/4 tsp

    Almonds and Pistachio chopped a few

    Directions:

The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe. First put a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. Whole dal should not be visible. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame. Slowly the mixture will start thickening. If adding saffron strands, add now. Keep stirring gently, scraping the sides of the pan from time to time. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container.  The delicious Moong dal halwa is ready to relish .

    STEPWISE RECIPE FOLLOWS:

1. First out a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. 

2. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame.

3. Slowly the mixture will start thickening. Keep stirring gently, scraping the sides of the pan from time to time. If adding saffron strands, add now. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again.

4. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. 

5. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container. The delicious Moong dal halwa is ready to relish .

    NOTES:

1. The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe.

2. Ensure the Kadai is warm before you put in the dal for roasting. This way the Dal will get roasted evenly and quickly.

3. I like a grainy texture, so while grinding, I stopped just before super fine.

4. Adding more ghee than required will subdue the taste of the dal. When the dal mixture no longer takes in the ghee, as soon as poured and stirred, stop adding any more ghee.

5. I used a non stick pan for making the Halwa and recommend the same for now. I will soon be trying in a regular kadai and shall update the recipe then.

6. I have kept my Halwa colour yellow, by frying it to a light brown and then adding turmeric powder(which is a natural colour). If you prefer a browner version, roast the dal to a deeper brown and proceed with the recipe. 

7. I have used turmeric powder instead of food colour, as it is natural and two pinches of it do not make a difference to the taste of the halwa.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

WATERMELON RIND KOOTU / WATERMELON RIND LENTIL CURRY

 In south India, especially the Tamilnadu region, Kootu refers to any lentil based curry. There are many versions of Kootu cooked with a variety of lentils. Some are tamarind based(puli kootu), some milk based(pal kootu), some with spices and coconut gratings(poricha kootu).

This Watermelon rind kootu came about when I saw an contest alert in one of my social media pages, asking to contribute recipes towards sustainable living. Traditionally, India is a country where we have had the practice of using things without wasting them. This tradition lost its value with globalization , and the  "use and throw" phase. Now in the millennium as the world faces so many issues, "sustainable living" has become the mantra. 

In my house, I have seen my grand mother and mother use the peel of many vegetables like Ridge gourd, Bitter gourd etc to make chutneys. And we prepare Kootu using vegetables from the Cucumber familiy like, Ash Gourd, Pumpkin, Country Cucumber etc. As Watermelon also belongs to this family, I thought, why not give it a try, and believe me this kootu turned out so delicious.

So, I no more waste the rind of the Watermelon. I use it to make this Kootu, grind the rind and add it to Dosa batter, and also grind the rind into a chutney. 

While you are here check out other recipes here like, Menthiya Keerai Kootu, Vatha Kuzhambu, Bonda Morkuzhambu, Dosakaya Chutney, Pachai Mochai Kuzhambu and more...

Here is the recipe for Watermelon rind Kootu --

  PREP TIME: 15                                       COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                COURSE:  MAIN

 CUISINE: SOUTH INDIAN                        SERVINGS: 6

 AUTHOR: Rajni Ram

  

    Ingredients:

    Watermelon rind of half a watermelon, cut into cubes

    Moong dal (yellow split dal) 1/2 cup cooked soft in pressure cooker

    Green Chilli 1 split

    Turmeric powder 1/2 tsp

    Coconut gratings 1 tbsp

    Dry red chillies 2

    Peppercorns 4-5

    Cumin seeds 1 tsp

    Salt as required

    For tempering:

    Oil 2 tsp (coconut/ refined oil)

    Mustard seeds 1/2 tsp

    Urad dal 1 tsp

    Chana dal 1 tsp

    Curry leaves a few

    Dry red chilli broken 1

    Asafoetida 1/4 tsp

    Directions:

Pressure cook the Moong dal for 4 whistles, and keep aside. After using up the pulp of watermelon, remove/peel the dark green skin and discard. Cube the lighter portion as shown in the picture. Put the cubed rind pieces in a vessel, add the split green chilli, salt, and turmeric powder, pour water(about 1.5 cups), and cook the water melon rind until soft, but not mushy. Now in a blender add the coconut gratings, peppercorns, dry red chilli, and cumin seeds and grind to a smooth paste adding little water. Pour this paste into the cook watermelon rind and bring to a boil. Now, nicely mash the cooked dal with the back of a ladle and pour it into the vessel having watermelon rind and coconut paste. Stir nicely to mix the spices evenly. Cook for 2 minutes on low flames and put off the flame. Now in a tadka/tempering kadai take oil and heat. Add mustard seeds and remaining ingredients mentioned under tempering and fry for 30 seconds. Pour this tempering into the cook rind and dal mixture. The healthy and delicious Watermelon rind kootu is ready. This can be served with rice or Rotis. 

    STEPWISE RECIPE FOLLOWS:

1. Pressure cook the Moong dal for 4 whistles, and keep aside. After using up the pulp of watermelon, remove/peel the dark green skin and discard. Cube the lighter portion as shown in the picture. Put the cubed rind pieces in a vessel, add the split green chilli, salt, and turmeric powder, pour water(about 1.5 cups), and cook the water melon rind until soft, but not mushy.

2. Now in a blender add the coconut gratings, peppercorns, dry red chilli, and cumin seeds and grind to a smooth paste adding little water. Pour this paste into the cook watermelon rind and bring to a boil. 

3. Now, nicely mash the cooked dal with the back of a ladle and pour it into the vessel having watermelon rind and coconut paste. Stir nicely to mix the spices evenly. Cook for 2 minutes on low flames and put off the flame.

4. Now in a tadka/tempering kadai take oil and heat. Add mustard seeds and remaining ingredients mentioned under tempering and fry for 30 seconds. Pour this tempering into the cook rind and dal mixture. The healthy and delicious Watermelon rind kootu is ready.

    NOTES:

1. This Kootu can be made with most vegetables like Snake gourd, Ash gourd, Cabbage, Bottle gourd and more. 

2. If one prefers the taste of pepper, more can be added while grinding.

3. Tempering in coconut oil works best, but vegetable oil can also be used.

LEMON POPPY SEED/KHUS KHUS SALAD DRESSING

 This creamy Lemon Poppy Seed/Khus Khus salad dressing is perfect for a veggie loaded salad you would want to have as lunch or dinner. This dressing is a great way to spruce up your salad.

This salad dressing is a low carb version. 

What I like in a home made dressing is that you get to customize everything from the spice, salt and sugar. And this salad doesn't take any time at all. It is just a add everything to blender and blitz kind of dressing. This salad dressing comes together in just about 5 minutes. It stays well in the refrigerator upto 10 days and can be used as and when required.

While you are here check out other sauces and masalas like --  Homemmade Schezwan sauce, Biryani masala, Sambar powder, Rasam powder, Homemade Pesto and more...

Here is the recipe of Lemon Poppy seed dressing-

PREP TIME: 5 Mins                                  COOK TIME: 2 Mins

TOTAL TIME: 7 Mins                                COURSE:  DIP AND SAUCES 

CUISINE: WORLD FOOD                        QUANTITY: 100 GM APPROX

AUTHOR: Rajni Ram

    Ingredients:

    Poppy Seeds 1 tbsp (white/black)

    Apple Cider Vinegar(ACV) 2 tbsp

    Olive Oil 6 tbsp

    Sugar powder/icing sugar 1 tbsp

    Dijon Mustard 1 tsp

    Salt 1/4 tsp

    Lemon juice 2 tbsp

    Garlic cloves 4 crushed

    Directions:

1. In a blender pour the ACV, Olive oil, Lemon juice, salt, sugar powder, crushed garlic cloves, Dijon mustard, and blend at high speed for 30 seconds. Stop and blend again for 30 seconds.

2. Now add the Poppy seeds and give another pulse for 30 seconds. The dressing is ready to use now. Store in a bottle and refrigerate.This can also be used as sauce for burgers and other breads. 

    NOTES:

1. I could not find black poppy seeds her, otherwise they would have provided a great contrast. Anyway this doesn't affect the taste or flavour in anyway.

2. If you prefer a sweeter dressing, add one more tablespoon of sugar powder.

THAKKALI AATI KACHINA KUZHAMBU

 Thakkali Aati Kachina Kuzhambu is basically a Tomato curry, that goes on the sides with pretty much anything. Idli, Dosa, Parathas and Rice, all taste great with this. This a traditional recipe from the Kongunaad region of Tamil Nadu. I have deviated a little from the original recipe, a few addition/deletion of spices and condiments. The rich taste and flavour of tomatoes and the texture given by coconut, makes this curry a winner.

This curry is different from a chutney or sambar, in its basic ingredients. The consistency may be that of Sambar, but there is no dal used in this curry. Just three ingredients  Shallots(Sambar onions), Tomatoes,Coconut, apart from other spices. Even better is the fact that you can store it in the fridge for a couple of days, and use as required.

If you have been following the blog, then you know by now what a tomato addict I am, and I just can't cook without them. Anyone on the same page as me? Infact, in my social media handle I have spoken many times about my insecurity of tomatoes getting over. So much that i keep stocking excess of them. And this stocking has become excess during the pandemic lockdown. So every now and then such Tomato gravies and chutney's are made at my place to keep consuming them😃.

While you are here check out other curry recipes on the blog like Chakki Ki Shak, Rasakalan, Miloni Baby Corn and Bell peppers Curry, Menthiya keerai Kootu, Mirch Ka salan, Dum Aloo Ajwaini, and more...

Here is the recipe for Thakkali Aati Kachina Kuzhambu-

  PREP TIME: 10                                           COOK TIME: 20 MINS

 TOTAL TIME:30Mins                                    COURSE:  MAIN COURSE

 CUISINE: SOUTH INDIAN                           SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Tomatoes 4 large ones

    Shallots/Sambar onions 20 nos peeled (10 ahead and 10 later)

    Garlic 4 cloves

    Dry red chillies 4 + 1

    Curry leaves a few

    Coconut 2 tablespoons

    Mustard seeds 1 tsp

    Fenugreek seeds 1/2 tsp

    Asafoetida 1/2 tsp

    Salt as required

    Sambar powder 1 tbsp

    Red chilli powder regular 1 tsp

    Kashmiri red chilli powder 1 tsp

    Pepper powder 1 tsp

    Oil for sauteing till oil/coconut oil/refined oil  

     Directions:

In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar. Enjoy with Rice, Idli Dosa, Puri or Parathas. Bon appetite.

     STEPWISE RECIPE FOLLOWS:

1. In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture.

2. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. 

3. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar.

    NOTES:

1. Country tomatoes are the best variety for this recipe, as they are a little sour.

2. Instead of adding pepper powder later, once can add whole peppercorns while sauteing the onion and tomatoes.

3. This curry can be kept in the refrigerator for 3 days and warmed up as required.

KURKURI BHINDI/KARARI BHINDI/OKRA FRITTERS

 Kurkuri Bhindi Or Karari Bhindi is an accompaniment served in most North Indian Thali's and Buffet. It adds some crunch to the food, can be a starter or even a side dish. A south Indian version of this is available in most south Indian sweet and savory shops. The difference between the North and South Indian recipes is mainly the batter. The south Indian version uses far too much batter, whereas the North Indian version just about coats it. So mine is a fusion of both. While I have opted for less flour and North Indian Masala I have added Till/Sesame from the south Indian version, which gives a extra crunch and flavour. And why I like this version of bhindi/okra is that though it takes a long time to cut the Ladysfinger this way, this can stay fresh for a few days. Before serving just microwave it for 30 seconds and it become crunchy again. So people on the move and ones who love a hot meal after coming back from work, just invest sometime on a week day to make these crunchy fritters, and on a work day just make your self some Dal and Rice, for which the Kurkuri Bhindi is the perfect side dish. As I said, just microwave it for 30 seconds.

Without much detailing getting in to the recipe directly. While you are here check out my other Subji and curry recipes like Paneer Khurchan, South Indian Kurma, Methi wale Baingan, Roasted Eggplant 2 ways, Paneer Mava Curry, Corn Palak Subji, Chakki Ki Shak, Rasakalan and more...

Here's the recipe for Kurkuri Bhindi--

  PREP TIME: 45 Mins                                COOK TIME: 30 Mins

 TOTAL TIME: 30 Mins                                COURSE:  MAIN/ SNACK

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Bhindi/Okra 400 gm slit lengthwise ( refer picture)

    Rice flour 1/2 cup

    Besan/ Chickpea flour 1/2 cup

    Salt as required

    Turmeric powder 1/2 tsp

    Red Chilli Powder regular 1 tsp

    Red chilli powder Kashmiri 1 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Chaat masala 1/2 tsp

    Sesame seeds 1 tsp

    Lemon juice 2 tbsp

    Oil for the batter 1 tbsp

    Oil for deep frying

    Directions:

Take the split Okra/Bhindi/Ladysfinger in a large bowl and add all the dry spice powders. Add the lemon juice and mix well with your fingers to spread the masalas evenly. Allow to marinate for 30 minutes. Now add both the flours and mix well. Drizzle 1 tbsp oil and mix again nicely with fingers. Heat oil in a Kadai. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying. Take a few pieces of Okra at a time and drop them gently into the oil. Fry until the Bhindi turn light brown. The may seem limp, but as they cool they firm up and become crunchy. The Kurkuri Bhindi is ready to serve with your favourite comfort food, or just as a snack.

    STEPWISE RECIPE FOLLOWS:

 1. Take the split Okra/Bhindi/Ladysfinger in a large bowl and add all the dry spice powders.

2. Add the lemon juice and mix well with your fingers to spread the masalas evenly. Allow to marinate for 30 minutes.

3. Now add both the flours and mix well. Add Sesame seeds. Drizzle 1 tbsp oil and mix again nicely with fingers.

4. Heat oil in a Kadai. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying. Take a few pieces of Okra at a time and drop them gently into the oil. Fry until the Bhindi turn light brown. The may seem limp, but as they cool they firm up and become crunchy. The Kurkuri Bhindi is ready to serve with your favourite comfort food, or just as a snack.

    NOTES:

1. Some recipes recommend removing the seeds from the Bhindi. I have skipped it. If the seeds are tender, they can be retained. Few that may remain in the oil after frying can be filtered and removed.

2. While selecting the Okra's choose tiny to middle sized ones and not the huge ones.

3. Always check the heat of the oil by gently dropping some batter into it. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying.

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

PISTACHIO CAKE / PISTA CAKE WITH WHITE CHOCOLATE GLAZE

 Baking a cake with Pistachio has been on my mind for a long time now, and I recently got to try my hand at it. The result was stunning. But I must say not everyone has a liking for the intense Pista flavour. I must add that I have not used any food colour for the cake and what is see is the natural Pista green, which is a dull green, unlike the bright green store bought ones.

Well, this cake was totally inspired by some wonderful chocolate bars ( both dark and white), that we bought recently from Fabelle by @itcltd . Just imagining the taste of Pista and white chocolate together was making me crave it and so this cake came about. Now when I cook/ bake a new recipe a lot of research goes in. Before I zero in on how I want to go about it.

As I always claim about my baking recipes, this one too is a single bowl recipe. No mess and no extra clean up. Let’s get to the recipe right away.

While you are here check out my other bakes like Apple Crumble, Blueberry Cheese cake, Upside down orange vanilla cake, Oatmeal cookies, Easy two way muffins, Apple Tea Cake, Eggless Pineapple cake and more...

     PREP TIME: 10 Mins                                         COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Pista/ Pistachios unsalted 100 GM

    Flour/ Maida 1/2 cup or 70 GM approx.

    Unsalted butter 100 GM

    Refined oil 1/4 cup

    Icing sugar/ castor sugar/ sugar powder 100 GM

    Lemon zest of 1 whole Lemon

    Eggs 2

    Vanilla essence 2 drops

    Baking powder 1 tsp

    Salt 1/2 tsp

    Ghee for greasing the baking mold 2 tsp

    Ingredients for White Chocolate glaze:

    White chocolate ( invest in a good quality one) 40 GM

    Whipping cream 1 cup + 2 tbsp chilled

    Castor sugar/ icing sugar 1 tbsp less than 1/2 cup

    Directions for cake:

In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

    Directions for making glaze.

Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

    How to assemble ( no pictures)

Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.

    STEPWISE RECIPE FOLLOWS:

1. To make the cake-- In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins.

2. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry.

3. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready.

4. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

5. To Make the glaze-- Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes.

6. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

7. To assemble the cake-- Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.  (no pictures)

NOTES:

1. Ensure that all ingredients are at room temperature before baking.

2. Use good quality eating chocolate instead of the cooking chocolate bars available at stores. They are mostly flavoured and not real chocolate.

3. Always use pulse mode in the blender to powder the Pistachio, so that it does not turn oily.