Cooking Recipes (Pakwaan پکوان) (2024)

Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moreish!

INGREDIENTS

INSTRUCTIONS

Place the flour, baking powder, salt, cumin, tumeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water.

Once you've got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands.

Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you've got about a half inch layer of oil.

Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone.

Serve these hot on their own or with a cucumber mint raita and enjoy!

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Ingredients

Method

Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to cool while you make the filling.
Heat 1 tbsp oil in a frying pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, lemon juice, chilli flakes and season to taste with salt and pepper. Cook for about 15 minutes or until the mushrooms and soft and most of the liquid has evaporated. Take off the heat and fold in the chopped dill.
Mix the flour into the mashed potatoes and start shaping. Take a couple of tablespoons of the dough and flatten them out into flat patties. Add about a tablespoon of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes.
Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown.
Enjoy!

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Methi Poori:

Method:

Carefully remove the methi leaves from the stems,take care not to retain any of the stems,otherwise poori might not fluff up.Wash the leaves and finely chop them and mix in salt and turmeric powder and leave it aside for 5 mins.Squeeze out the extra water from it.

Sieve wheat flour and all purpose flour and mix well.

Add chopped methi leaves,curds,ajwain,salt and oil to it and mix well.Pour milk and water in middle and mix the dough using three fingers(or prepare normally) and knead well until you get a smooth stiff and pliable dough.The dough should be little stiffer than roti dough.Grease oil all over the dough and leave it aside for half an hour.

When you are ready to make pooris,heat the oil in a thick bottomed frying pan over low flame.

Make small rounds out of it and flatten it into small poori's applying oil or flour.Roll it carefully taking care to avoid the folds forming while making pooris.

Deep fry in medium hot oil until it puff's up.Try to slightly press the pooris with handle after it is dropped in the oil which helps in puffing up completely.

Serve hot with potato masala or curry of your choice.

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Potato Masala:

Ingredients:

Method:

Pressure cook potatoes for 3 whistles until soft.Peel the skin and mash it roughly with fork or hands,do not mash it completely it should be chunky.

Heat oil in a pan and crackle mustard seeds.Add chana dal and urad dal and fry until the dals turn slight brown.

Add curry leaves,green chillies and hing and fry well.

Add the chopped onions and fry until the onions are translucent and add slightly mashed potatoes and stir well.

Mean while in a small bowl mix besan with one cup of water and whisk well to get a uniform mixture with out any lumps.

Add turmeric powder and enough salt to it and mix well.

Add the besan mixture and cover it and cook for 4-5 mins over low flame until the rawness from besan mixture disappears.

Add more water if you want your gravy bit thin,add water and boil according to the desired consistency.

Add lemon juice and chopped coriander and give a nice stir and remove it from stove immediately.

For variation you can add fresh or frozen green peas to the curry.

You can add tomato along with onions which makes the curry taste bit different.

You can avoid lemon juice in the above curry.

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ALOO MASALA PURI

Ingredients

Instructions

Collect all the required ingredients.

In a wide bowl, add whole wheat flour, semolina, and all the spice powders like (salt, red chili powder, turmericpowder, coriander powder, garam masala, kasoori methi, cumin seeds, and chili flakes).

Mix the spices and flour well.

Then add mashed potatoes andmix everything really well.

Now start adding water in small portions and knead the stiff dough(NOT SOFT like chapati/roti dough).

Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes and then use for making the pooris.

After 15minutes is done, grease your hands with some oil and knead the dough again until smooth.

Let us now divide the dough into small lumps. Make small lemon sized balls between your palms.

Roll it out into a poori with 2 to 3-inch diameter. Grease the rolling board with some oil to prevent poori from sticking to it. It should not be too thin or too thick. Never useany dry flour while rolling as a dusting. Otherwise, flour will burn while frying and thenthat burnt black flour particle will stick to the next poori.

Roll few pooris and keep them in a plate. Poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.

Heat enough oil in a wok or a pan for deep frying the pooris.

Reduce heat to medium and place a rolled puri into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.

The poori is golden brown from the other side as well till it attains a light golden shade. Place the poori over an absorbent paper towel to absorb excess oil.

Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most. In fact, you can pack these super yummy aloo masala pooris in your lunch or for an outing.

Notes

Adding less water is the key for crispy, poori that stays puffed for a long time.

Add water little by a little while kneading the dough as aloo has the water content in it.

Adjust the spices according to your taste.

You can use the same dough to prepare chapathi. but make sure to knead dough soft.

Do not forget to add semolina as they help toremainaloo poori crispy longer.

Do not use Kashmiri red chili powder. Use other varieties which is spicy to save your oil without turning red.

If you do not have Kasuri methi on hand replace with finely chopped coriander leaves.

While rolling out the pooris make sure you roll it out from the edges and not at the center. Poori should not be thin at the center and thick on the edges. While rolling out the pooris make sure you roll it out evenly.

While deep frying the pooris make sure that the oil is hot sufficiently else the poori will not puff up.

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Lentils & wholewheat flour puffed bread

Ingredients

Instructions

Soak the moong dal and urad dal together for 3-4 hours. Strain the water and pulse the lentils with all the spices, ginger and green chilies in a blender to make a course paste. It should be too runny and only add water if required, spoon by spoon.

In a mixing bowl, take atta + sooji + 1 tbsp of oil and gently fold with your hands. Then add the lentils paste and knead the dough using little lukewarm water. Grease your hands if the dough gets too sticky and keep kneading. Towards the end, the dough should be slightly firm and pliable.

Cover the dough with plate or a damp kitchen towel and keep aside for half an hour. After that, knead it once again for about a minute to get shiny and a non-sticky dough ready to be fried.

Heat the oil for frying in a wok. Pinch small and equal sized portions from the dough and roll them into balls and slightly flatten them between your palms. Keep a few dough balls ready while the oil is getting hot in the wok.

Fry the pooris at medium gas, flipping and turning the sides, till each of them turns light brown. Serve them hot and fresh with your choice of curry.

Recipe Notes

Go to the original recipe to check more poori recipes and the dishes you could serve these with
You could make these with just one dal (either Moong or Urad) if you like or you can change the proportion as per your desired taste.
You could also add a tbsp. of kasuri methi to the dough while kneading.

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Kothimira perugu pachadi

Ingredients

Method for making Kothimira perugu pachadi

Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.

Transfer the ground paste onto a serving dish and combine with beaten curd.

Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal, chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine.

Serve with white rice or rotis

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Dahi Aloo

potatoes in yogurt gravy

Ingredients:

Procedure:

First, cook the potatoes till they are completely soft. Peel them and cut them into bite size pieces.

Fry them in 1 tsp oil till it turns into light golden color.

Transfer to a bowl and set aside.

In the same pan, add the remaining oil and let it heat.

Add the mustard seeds, cloves, cinnamon and green chili. Let them pop.

Add the ginger garlic paste and onions. Fry for few minutes.

Add the coriander powder, dry mango powder, turmeric and red chili powder.

Fry till the masala is well cooked.

Remove from heat and add the well beaten curd.

Mix well and then add the potatoes, garam masala powder and coriander leaves.

Adjust the seasoning and add the pickle. Give a good mix and serve warm.

Note:

The pickle or achaar gives a mild spice.

Sour curd is preferable.

Serve this dahi aloo with any rice recipes likebiryani,pulaoand evenparathasand roti.

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LAHSUNI METHI KA RAITA

(GARLIC AND FENUGREEK LEAVES IN YOGURT)

Methi Raita- a delicious yogurt dip flavored with garlic and fenugreek leaves. It is one of the best fenugreek recipes and perfect as a side dish to serve with you lunch or dinner.

Ingredients

Instructions

how to make methi raita

In a pan, heat 2 teaspoons of oil

Add cumin seeds and fry until aromatic

Then, add chopped garlic and fry until golden and aromatic

Add green chilli and chopped methi leaves, sauté well on high heat for another few seconds

Then, add sugar and 1/4 teaspoon salt and cook on high for another minute. Do not cover and cook

Take it off the heat and keep aside for few minutes until completely cool

Then, in a bowl, add whisked yogurt, cooked methi, black salt to taste, lemon juice and mix well

You may add water and adjust the consistency of raita along with seasoning as per your preference.

For tadka:

For tadka, firstly, heat 2 teaspoon oil in a small pan

Add chopped garlic and fry until golden

Switch off the heat and immediately add pinch of red chilli powder

Pour this tempering over the raita and serve

Nutrition Facts

Methi Raita

Amount Per Serving

Calories144Calories from Fat 99

% Daily Value*

Total Fat11g17%

Saturated Fat 2g10%

Cholesterol11mg4%

Sodium339mg14%

Potassium160mg5%

Total Carbohydrates8g3%

Sugars 5g

Protein3g6%

Vitamin A1.8%

Vitamin C4.6%

Calcium12.5%

Iron1.8%

How To Make Methi Raita Recipe

To make methi raita, In a pan, heat 2 teaspoons of oil
Add cumin seeds and fry until aromatic
Then, add chopped garlic and fry until golden and aromatic
Add green chilli and chopped methi leaves, sauté well on high heat for another few seconds
Then, add sugar and 1/4 teaspoon salt and cook on high for another minute. Do not cover and cook
Take it off the heat and keep aside for few minutes until completely cool
Then, in a bowl, add whisked yogurt, cooked methi, black salt to taste, lemon juice and mix well
You may add water and adjust the consistency of raita along with seasoning as per your preference.

For Tadka:

For tadka, firstly, heat 2 teaspoon oil in a small pan
Add chopped garlic and fry until golden
Switch off the heat and immediately add pinch of red chilli powder
Pour this tempering over the methi raita and serve

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Lahsooni Methi paneer

Ingredients

Instructions

Heat oil in a heavy bottom pan.

Once the oil is hot, add garlic and fry for a few seconds.

Add onion and ginger and fry till onion turns slightly brown.

Whisk yogurt with flour and add it in the pan.

Cook for a minute.

Add coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder and salt.

Add little water and cook for a minute.

Add paneer, cream, kauri methi, lemon juice and honey and cook for 2-3 minutes.

Add water if required and cook for another minute.

For the tadka

Heat ghee in a pan.

When the ghee is hot, add garlic and fry till they turn light brown.

Pour the tadka over the curry.

Serve hot with Laccha Paratha or Naan.

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Malai Kofta

Indian Cottage Cheese Dumplings in a Creamy Gravy

Ingredients For Kofta:

For curry:

Instructions For Kofta:

Mix cashew nuts, grated coconut and raisins in a bowl.

Keep aside.

Mix all the remaining ingredients in another bowl.

Take small amount of the paneer mixture and make a little space in the center.

Fill some coconut mixture in the center and bring back the ends together and make a round kofta.

Make all the koftas in the same manner.

Heat oil in a non stick pan and fry the koftas on medium heat till golden brown.

Remove the koftas on a tissue lined plate.

Keep aside.

For Gravy:

Heat butter and oil in a pan.

First, add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.

Then, add ginger garlic paste and fry for a minute.

Later, add tomato puree and fry for another minute.

Next, add cashew nut paste, chili powder and milk and cook for 2-3 minutes.

Lastly, add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute.

Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.

Add the koftas in the gravy and give it a boil.

Garnish with fresh coriander.

Serve hot with Naan or Laccha paratha.

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Moong Dal Chilla

Moong Dal Chilla- is a nutrition packed yummy savoury Indian pancakes or crepes made with split yellow lentils, spinach and spices. Anideal way to include the palak (spinach) along with lentils to kids or toddlers meal. A healthy wholesome meal for all ages.

to prepare moong dal chilla

Instructions

how to make moong dal chilla recipe

To start with, firstly, clean, wash and soak the moong dal for 4 to 5 hours.

Then, drain the water completely and add the sokaed moong dal in a grinder. Grind it to fine paste, without using any water

Once the moong dal paste is ready, add it to a large bowl. Then, add remaining ingredients and combine well.

Add little water and adjust the consistency to a creamy thick thats coats the back of the spoon.

Once the batter is ready, heat flat bottom griddle and grease it with oil.

Then, pour a ladle full or two of batter depending upon the size of the moong dal cheela you want to make.Let it cook well until the base gets light golden brown color and the top of cheela gets dried.

Now, drizzle oil on the top, flip it and cook on another side until done.Serve them hot immediately with any chutney of your choice.

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vegan, 8 servings

dry:
1 1/3 cups gluten-free flour (Bob's Red Mill used)
1 tsp ground flax seeds
1/2 tsp salt
3/4 tsp cinnamon
1/8 tsp cayenne
1/2 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum

wet:
1/4 cup maple syrup
3 very ripe bananas, mashed
1 orange, juiced + pinch of zest (room temperature)
2 Tbsp extra virgin coconut oil, melted
1/4 tsp vanilla extract - optional
1/4 tsp fresh ginger, grated

fold in:
2 medium carrots, grated
3/4 cup rolled oats or oat flour
3/4 cup raw walnuts, chopped

optional cinnamon cream topping:
1/2 cup raw cashews, soaked
1/4 tsp cinnamon
2-3 Tbsp non-dairy milk
1 Tbsp maple syrup, grade B

Directions:
1. Line a loaf pan with parchment paper or grease with coconut oil.
2. Preheat oven to 410 degrees.
3. Combine the wet ingredients in a large mixing bowl, mashing the bananas very well with the sweetener, citrus juice and oil.
4. Fold in the dry ingredients until a thickened batter forms.
5. Fold in the fold-in ingredients.
6. Pour batter into pan and sprinkle a few rolled oats over top. I like to add a sprinkle of coarse sugar or a drizzle of sweetener over top too.
7. Bake at 410 for twenty minutes, then reduce heat and bake for an additional 15 minutes at 350. The loaf will firm up a bit as it cools, but keep in mind that this is a hearty, more dense loaf because it is gluten-free and contains a lot of knobby, dense ingredients. Tons of texture in each bits.

8. Cool a bit, slice and serve. Store leftover, covered, in the fridge or freezer and re-warm to serve.

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Cake Donuts

1−1/2 cups sugar
3 Tblsp. melted shortening
3 large eggs
1 cup milk
1 tsp. vanilla extract
5 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 cups mashed potatoes, cooled
3 to 3−1/2 cups flour

Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milk and beat with electric mixer until smooth. Add flour, baking powder, salt and nutmeg. Stir in additional flour to reach batter consistency (this is "by look and feel"−− It should still be somewhat sticky...it will pick up more flour when you roll out the dough on a floured surface). Chill the dough for several hours or overnight. Take a portion of the dough and rough out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent your rolling pin picking up dough. Use a donut cutter and cut out your donuts. Preheat oil in deep fryer to 375F (use a thermometer if you're using a fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nice golden brown. Drain on brown paper bags to remove excess grease.

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Boston Baked Beans

2 pounds dry beans, California pea beans preferred
or York State beans
1 teaspoon baking soda
1 pound salt pork
1 medium−size onion
8 tablespoons sugar
2/3 cup molasses
2 teaspoons dry mustard
4 teaspoons salt
1/2 teaspoon pepper

Soak beans overnight. In morning, parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt port in one half inch squares. Put half on bottom of bean pot with the whole peeled onion. Add beans, and then the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300F oven for six hours. You can't let the pot just set in the oven. You've got to add water as necessary to keep the beans moist. And you can't be impatient and add too much water at a time and flood the beans.

Cheese and Mushroom Toast

Lay the pieces in a microwaveable dish and cook at 750 W for 1-2 minutes.

If you like the flavour, when you add the asparagus tips you may also sprinkle in two tablespoons of dill.

Add fresh basil leaves and freshly ground pepper, or scramble some eggs and add them to the soup before serving.

An extra special touch: Garnish with chopped fresh parsley and serve with toasted bread.

Remove from the oven, add the grated cheese and stir well. Season to taste and leave to stand for a few minutes before serving.

Cover, lower the power to 500 W and continue cooking for another 7-8 minutes. Before serving sprinkle with parsley.

Make a slit in the potatoes and fill with butter and salt, or melted cheese.

If you like spicy flavours, add chilli and a few pieces of crumbled sausage.

5 minutes at 750 W.

For a special touch: Try replacing the milk with meat, vegetable or fish stock to prepare sauces to be served with meat or fish dishes. Try adding two tablespoons of cream to the sauce.

For a special touch: If you like, you can add finely chopped carrot, celery and onion to the sauce, increasing cooking time if necessary.