Recipes

Ram Laddu sounds like a sweet dish but actually it is one of the famous savory street food and is exclusive delicacy of Delhi-NCR region. Ram Laddus are scrumptiously delicious chaat and if you go in any part of NCR regions you find lots of vendors selling these Laddus.It is made of Split Chick pea(Chana Dal) and split Moong Dal together. Dense ground Chana Dal gives it the round shape hence it is known as "Ram Laddu".In this recipe. I used just Moong Dal as its very easy to digest and you can still get round shape of the Ram-Laddu. Traditionally, it is served with sour Coriander Chutney and grated Reddish but you can add yoghurt and sweet Sonth Chutney to it to enhance the flavor profile of the dish. Grated Reddish is used for garnishing. In this recipe I used grated carrot, yoghurt as well.You can relish this fried snack at Tea time.

Rasam is a beloved traditional South Indian soup that holds a prominent place in the region's culinary culture. Known for its tangy flavor and aromatic spices, it is commonly served as a side dish with rice, though it can also be enjoyed as a standalone soup.

The preparation of rasam involves simmering key ingredients together, often enhanced by a tempering of mustard seeds, curry leaves, and Garlic.

In this recipe, I have incorporated Beetroot, which not only adds a vibrant color but also enhances the nutritional value of the dish. Beetroot is rich in vitamins and minerals, making this version of Rasam both delicious and healthful.

For a twist a added Masala Papad in the recipe so that it can be enjoyed as Shot of Rasam with Masala Papad. Tangy flavour of Rasam and  chatpata Papad makes it favorite to everyone.

It looks cute and more festive in shape. It is Potli of seasoned boiled Potatoes and Peas.Thats right I am talking about Potli samosa. Potli Samosa is just the variation of the shape of Samosa but serving the same purpose of taste as of the King of snacks.It is a deep-fried /baked Tea time snack which is filled with boiled and seasoned Potato mixture. Stuffing varies according to region. Paneer, Meat, Cheese are some other stuffing. It is served as an appetizer or evening snack, accompanied with Green Coriander chutney and Sweet Sonth chutney. Sometimes with boiled and seasoned Chick-Peas and Yoghurt.

Crowning glory of Indian snack is...... Samosa. Sits like a King on the plate with its fat tummy is..... Samosa. Snack, which is relished by each and everyone on this planet is.... Samosa. I mean the admiration is endless of this deep fried, scrumptiously delicious wonder snack. So, Samosa is the only Indian snack which is pretty famous in all around the world. It is a deep-fried /baked Tea time snack which is filled with boiled and seasoned Potato mixture. Stuffing varies according to region. Paneer, Meat, Cheese are some other stuffing. It is served as an appetizer or evening snack, accompanied with Green Coriander chutney and Sweet Sonth chutney Sometimes with boiled and seasoned Chick-Peas and Yoghurt. Traditionally, it is made of Maida(AP Flour) only but I add Whole Wheat flour and All purpose flour in equal ratio which can serve the purpose of having less guilt while relishing the delicacy whole heartedly.

Tikka is richly marinated dish which later roasted on high flame in Tandoor. It needs no introduction and is very renowned dish in all over India. It is served as an appetizer. A Yoghurt base marination is prepared with many spices. Many vegetable including but not limited to Paneer, Capcicum (Green, Red,Yellow), Onion, Baby Potato, and Mushroom can be added to the dish. I used both Oven and Grilled Pan to cook it. You can directly cook it on stove top on high flame.Later on, drizzle of lemon juice and just dash of Chaat masala increases the flavor and make the dish scrumptiously delicious.

Rajasthani dishes have very importent role of Besan and Yoghurt as it is arid zone and green vegetables are not easily available. Pitod is one of them which is made of Gram flour.
It is traditional, very popular and delicious recipe which is liked by all. It is also known as Rajasthani Paneer ki sabji as when it is cooked with Gravy it tastes as well as looks like Paneer.
Besan/ Gram flour is main ingredient which is mixed with just water and some other spices and then cooked on slow heat. I add yoghurt as well for more rich taste. Unlike Khandvi which is very thin sheet of Besan rolled in shape of cylinder, Pitod is thick square pieces of Besan. Later on you can shallow fry it and  add gravy in it and make curry as well.
In Pitore/Pitod chaat you add all chaat item like  yoghurt, Sonth chutney, GreenCoriander Chutney  in it and serve as a snack.

Pakoda is a fried snack and usually served at Tea time.It is complemented with Green Coriander- Mint Chutney.It is quite famous snack in Indian streets.Pakoda is mainly prepared with Gram flour batter.In this recipe I mixed two pulses(Moong and Urad) together and then I add chopped onion and cilantro leaves.So you can call it Onion Pakoda as well.I added some Semolina in the batter for extra crunch.when its deep fried it is crunchy outside and soft inside.Pakaoda is usually served with hot cup of tea.

Hush-hush Tomato
This recipe (Hush-Hush tomato) is inspired from an Italian dish “Arancini”made of risotto rice balls filled with cheese.In my recipe I used completely different ingredient which is tomato.As name suggests Tomato (stuffed with cheese) is a hidden ingredient and covered with mash potato mixture. It is crunchy outside and gooey inside with a little bit kick of green chili and sourness of tomato. Kids as well as grown up relish this savory dish. It can steal the attention of any party so I can say it is a “show stopper “for sure. It is very easy to make and bake.

Dahi  kabab is an Indian mughalai cuisine.As name suggests “dahi kabab “is very soft in texture and melt in mouth delicacy.Basically dahi kababs are made of hung yoghurt and roasted gram flour and are stuffed with dryfruits or paneer or chopped ginger,green chilli etc. but variation are everywhere and more or less kababs are similar wherever  we go in India.Recently,I visited India and  got chance to have'em in one of the restaurant in New Delhi.Here they were slightly different   and made of dahi-potato-saffron with minimal seasoning.No stuffing at all and served with spicy green mint-coriander chutney.Saffron gives them distinctive yellow color and nice aroma.Hence, I tried myself to replicate them in my kitchen.

Tikka is richly marinated dish which later roasted on high flame in Tandoor. It needs no introduction and is very renowned dish in all over India. It is served as an appetizer. A Yoghurt base marination is prepared with many spices. Many vegetable including but not limited to Paneer, Capcicum (Green, Red,Yellow), Onion, Baby Potato, and Mushroom can be added to the dish. I used both Oven and Grilled Pan to cook it.You can directly cook it on stove top on high flame.Later on, drizzle of lemon juice and just dash of Chaat masala increases the flavor and make the dish scrumptiously delicious.

.

Gobhi Manchurian is an appetizer dish and can be eaten as main course.It is sumptuous indo-chinese dish made of florets of cauliflower.These florets are deep fried in oil and then sauted with different veggies.As a starter it is serverd with tomato and chili sauce.It is served with white or brown rice or Chinese noodles as main course.

Tofu-Manchurian is an appetizer dish and can be eaten as main course. It is sumptuous indo-Chinese dish made of Tofu.Tofu is deep fried in oil and then sautéed with different veggies. As a starter, it is served with tomato and chili sauce.It is served with white or brown rice or with Chinese noodles as main course.