Weekend special snack time - Bajji Platter

From my childhood, bajji is one of the snacks that mom makes for evening snack when ever the family is hungry. Not that often but when she makes it will be always a Bajji platter like this. Ours was a family of 6 with myself, bro, my parents and grandparents. So it does makes sense to make it as a platter to feed all of us. We skip dinner that day after this, of course. No KFC, no Mc Donalds,no Burger King, no Pizza hut etc; only this home made junk and I am sure all of you will agree this is lot more better when compared to the outside junk food in the restaurants. With fresh vegetables, our own not re-used oil and what else we need to be satisfied. Even MIL makes it as a platter when ever she makes. So this is best and simple snack we can make at home. It will be handy when someone comes home and no need to think too much, 15 minutes preparation time and 20 minutes cooking time. Make a chutney and with a tea/ coffee you can finish it. With world cup going on, try once for your family, friends relatives who visits home and enjoy the match . Though I too make it this way, never thought of posting this, thanks again to Sangeeta my friend for insisting me to post.
I have made potato, plantain, brinjal, onion – the classics and chilli, paneer this time. Potato and paneer is my kid’s favorite. Though baby corn is his all time favorite, I had no stock.  Onion and plantain are Vj’s favorite. Brinjal and chilli is mine .
Other veggies which is not here and can be used in usual conditions are Baby corn, capsicum, palak, cauliflower and also bread. There should be more choices which I don’t know, if you know please leave it as a comment.

Here are the links to the bajji/ Pakora recipes I have

1. Plantain/ vazhakka bajji recipe
2. Chilli/ molaga bajji recipe
3. Palak pakora recipe
4. Paneer pakora recipe
5. Bread pakora recipe
6. Cauliflower pakora recipe
7. Baby corn fingers (bajji) recipe
8. Coconut chutney recipe
9. Ginger cardamom tea

Some notes to make perfect bajji

• First thing is you need sharp knife to neatly slice the veggies. Onion definitely needs a sharp knife, otherwise before you cut a slice, the rings will be separate.
• The vegetables can be sliced thick or thin, but I slice it thin as it is easy to cook.
• If the batter is too thick, it will be too dry to eat also gets long time to cook inside. Wont be tasty.
• If batter is too runny, it will drink too much oil.
• Adding a tsp of ghee or a tblsp of hot oil from the kadai to the batter will enhance taste also will drink less oil.
• Adding ajwain, jeera and asafoetida will help in digestion as well as flavor to the bajji.
• Drink a chaas or hot ginger tea or atleast a cup of hot water for easy digestion in case you over eat.
• Need enough oil for the bajjis to puff up nicely.

Have a nice weekend! 

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Mor kali recipe (Mor koozh)

Mor kali is one of my childhood favorite that mom makes. More than me my bro is great fan of this. We call it mor koozh, and we eat it as such without pouring in a plate. Just in a koozh(which means a non sticky thick porridge kind) form so we call it koozh. Mom makes puli koozh too, which I will post sometime. I was thinking of what to do with the varagu remaining that I got from Bhairavi naturals and thought of trying this kali with it. You can replace this millet with regular eating rice, preferably raw rice (Sona masoori for example). But I am happy to use varagu as its a healthy replacement for rice.

Mor kali recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time:2 hr soaking time    |  Cook time: 20 mins     |  serves: 3

Ingredients

Rice (I used varagu arisi here) – 1/2 cup

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Sour curd – 1/2 cup

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Water – 2 cups

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Salt – As needed

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Coconut oil – 1 tsp

To temper

Coconut oil/ any cooking oil – 2 tblsp

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Mustard – 3/4 tsp

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Urad dal – 1 tblsp

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Channa dal – 1 tblsp

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Chilli (green or red or mor milagai) – 3

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Asafoetida/ Hing/ Perungayam – A generous pinch

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Curry leaves – 1 sprig

Method

1. Wash and soak rice for 2 hrs. Drain water and grind it to a smooth batter and add water if needed for grinding.

2. Mix salt, a small pinch of asafoetida and well beaten curd along with water. Heat a kadai with oil and temper with the items given under ‘To temper’ table.

3. Pour the mixture and keep stirring. At beginning it will start getting thick in the sides and bottom, so keep stirring well. It will look as if it forms small lumps, but no need to worry, keep stirring. Put flame to medium.

4. Once it doesnt stick to the sides and forms a smooth whole lump, cook covered in low or medium flame for 8 minutes. Stir in between.

5. Grease a plate with oil and spread the koozh in that plate, once cooled, you will be able to cut into pieces.

Notes

• If the kali is cooked properly, once it cools down, you will be able to cut it without any stickiness.
• For me, I used mor milagai, but I recommend using green chilli best or red chilli for more flavor.
• Coconut oil is best for giving extra flavor.
• After you spread in plate, drizzle some oil over to avoid a dry top while cooling down.

I like it to have it as hot koozh than these cooled down- cut pieces, but it does looks pleasant and easy for serving too, so its up to your family’s preference.

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Aloo matar gravy recipe | Side dish for Chapati

I buy fresh green peas in Mustafa these days as its available, so making use of it in every way. After using it in mushroom matar, here I am with another gravy side dish with matar and everyone’s favorite aloo/ potato. I got recipe request from a reader and its timely too as I had both ingredients and after all this is a simple recipe to make. I made this for dinner to go along with phulkas and both Vj and Aj loved it. So add this to your side dish for chapati list.

Aloo matar gravy recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time:10 mins    |  Cook time: 20 mins     |  serves: 3

Ingredients

Potato – 4

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Green peas – 1/2 cup

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Tomato – 4

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Onion – 2

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Ginger garlic paste – 1 tsp

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Red chilii powder – 2 tsp

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Coriander seeds powder – 1 tsp

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Garam masala powder – 3/4 tsp

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Turmeric – 1/4 tsp

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Coriander leaves, chopped  – 2 tblsp

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Oil – 2 tblsp

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Cumin seeds/ jeera – 1tsp

Method

1. Chop onion finely, potatoes into small bite sized cubes and tomatoes roughly.In a small pressure cooker, add oil and splutter cumin seeds in medium heat. Add onion and fry till transparent. Add ginger garlic paste and fry in medium flame for a minute.

2. Add chopped potatoes and green peas, little salt. Mix well and cook covered in low flame for 2- 3 minutes.

3. Meanwhile puree the tomatoes in a blender/ mixie.

4. Mix the potatoes and peas in between once to avoid it getting burnt. Add the tomato puree and all the dry powders.Cook in medium flame, if you want you can cover, for 4 minutes or until the tomato puree becomes shiny.

5. Add a 1 & 1/4 cup water and mix well. Add required salt, pressure cook for 2 whistles in medium flame. Once done, you can adjust the consistency of the gravy by adding more water or milk and just give one boil.

Notes

• Potato, tomato and onion I used were small sized. So if its big, reduce the numbers.
• Adding milk or cream at the end gives a rich gravy. but I loved it simply without any of these.
• The gravy consistency depends on water you add, so adjust accordingly.
• The potatoes should be fried well before we add tomato puree. This ensures soft cooked potatoes in the gravy.

Garnish with lots of chopped coriander leaves and it goes well with phulkas!

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Mushroom fried rice recipe | Veg mushroom fried rice

This was the first recipe I tried with mushrooms before I tried the mushroom matar gravy, coz of its simplicity. And it came out really good, that we all of us finished it. So if you are like me, try fried rice with mushroom first. It can be made in jiffy with less effort, just like the regular fried rice but just add on mushrooms to it. Since mushroom has high nutritional value, sure we can be content giving this to our family. Let’s start this week with this simple mushroom recipe and stay tuned for more exciting recipes coming up here in Rak’s kitchen.
I was supposed to post this last week thursday itself. But it was long weekend here for Chinese new year and was bit tied up with works, so I took myself a short break from blogging. Also I was overwhelmed with the response I got for my last post Pani puri. Both in Facebook (32k plus genuine likes, thank you all ) and my readers. I know Pani puri is many people’s favorite, still never expected this much response that’s why was so happy through out.

Veg Mushroom fried rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:20 mins    |  Cook time: 20 mins (Provided rice is ready)    |  serves: 3

Ingredients

Cooked rice – 2 cups

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Mushroom – 8

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Carrot – 1/2

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Capsicum – 1/2

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Finely chopped garlic – 1 tblsp

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Green chilli - 1

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Spring onion – 4 sprigs

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Black pepper powder – 1 tsp

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Soya sauce – 1 tsp

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Chilli tomato sauce – 2 tsp

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Salt – As needed

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Olive oil – 3 tblsp

Method

1. Cut carrot into thin strips, capsicum too into strips. Chop the spring onion green and white part separately. If no much white part in the bottom, use 1/2 regular onion. Slice mushrooms and cut each slice to half.  Heat a pan add oil, add garlic and give it a stir. Add onion and slit green chilli and fry till transparent.

2. Add carrot and fry for a minute in high flame, followed by mushroom and capsicum. Fry for one more minute in high flame.

3. Once mushroom is cooked, add salt, both sauces, pepper powder and lastly the green part of spring onion. Mix well.

4. Add cooked rice lastly and toss until the rice gets heated up.

Notes

• I used white button mushrooms. Always use mushrooms within a day or two as you buy.
• You can add peas, corn or cabbage in the same recipe.
• Chilli tomato sauce can be replaced with pure chilli sauce.
• I have used black pepper, white pepper can also be used.
• I used basmati rice, you can use any left over rice too.

Serve hot with any manchurian recipe like baby corn manchurian, cauliflower manchurian, chilli paneer gravy or veg manchurian gravy if you want gravy kind.

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Pani puri recipe | Pani puri pani recipe

Pani puri is the first chaat I tasted in my life along pav bhaji in Salem cafe when I was a kid. That moment when you taste chaat and instantly fall in love with it. Just wow! Me and my mom tried very much to recreate the same at home. With no internet to search for the recipe and no cook book to guide, only our imagination, we tried out best and could make something almost similar but delicious attempt it was. I want to confess you all, though I have been at Chennai for an year and visit every year, I have never tasted pani puri there. Not from any chaat houses, road side shops, nothing. Sigh. Here in Singapore, I have tried twice, once from Kailash parbhat, but sadly I didn’t like it. I have tried making too it was thousand times better than what I had in restaurants. I have tried my hands with ready made pack too, but it was the most terrible ones. Never took time to try clicking and posting here when ever I made. But this time I made just to make post. Coz its high time for me to post here though my readers keep requesting and searching google “pani puri rakskitchen”. After posting puri recipe yesterday, the response was overwhelming in the social media, I hope many of you now would be waiting for the chaat recipes with it. Here we go, India’s most loved by girl snack/ chaat the one and only Pani puri . It has a lot of variants in different parts of India, so here is my take, a delicious one, that's a promise!

Pani puri recipe (Pani recipe)

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:30 mins    |  Cook time: 20 mins    |  Makes: 40

Ingredients

For pani

Mint leaves – 1/4 cup tightly packed

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Coriander leaves – 1/4 cup loosely packed

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Green chilli – 1

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Ginger – 1/2 inch piece

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Tamarind – 2 tblsp tightly packed

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or Lemon juice -  1 tblsp

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Jaggery  -  1 tblsp

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Roasted jeera / cumin powder – 1/2 tsp

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Coriander seeds powder – 1/2 tsp

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Black pepper powder – 1/2 tsp

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Kala namak/ black salt – 1 tsp

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Chaat masala (Optional) – 1 tsp

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Cold water – 3 cups

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Salt – As needed

To serve

Puri - 30

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Boiled potato – 1, chopped into cubes

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Cooked Channa – 1/2 cup

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Sweet chutney – As needed

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Boondi – As needed

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Onion (optional) – 1

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Chopped coriander leaves (Optional) – As needed for serving

Method

1. Grind the clean mint, coriander leaves, chilli, ginger with little water smoothly.

2. Extract tamarind juice by soaking it in hot water for 15 minutes. In a mixing bowl, place the rest of the ingredients, add the extracted tamarind juice. The total water added should be 3 cups. Adjust salt as needed.

3. Mix well and filter if needed. Keep refrigerated until use. Add few boondi just before serving.

4. Keep all the ingredients gathered for making pani puri. Break the puri on top (thin side) by poking it with your finger. Add potato, channa to it.

5. Add chopped onion and coriander leaves if desired followed by sweet chutney. Fill it with the prepared pani and serve/ pop in you mouth.

Notes

• I have given cooking time 20 mins for potato and channa, considering all the other ingredients needed ready. For cooking channa, u need to soak overnight.
• Black salt gives the perfect flavor needed for the pani, so do not skip it, if not make sure to add chaat masala, which had a lots of it.
• Add salt carefully as we are adding both kala namak and chaat masala previously.The stuffing can be of your choice. Several items that can be stuffed in the puri are – boiled white channa, boiled green peas, boiled green gram (moong) sprouts, boiled mixed sprouts etc. green peas best if forgoten to soak or sprout legumes.
• The puri will be strong one side and thin one side, keep the strong side bottom and poke over the thin side so that the puri could hold the stuffing and pani for eating.
• Mint is more and coriander is less in the recipe.
• If adding lemon juice, just squeeze the lemon and add 3 cups water in step 2.
• If adding lemon, make sure its a large one with lots of juice, if not, use as needed. If tanginess is not balance, then the green smell of the mint and coriander will be over powering.
• Instead of boondi, you can add sev too.

You can arrange the puris in a plate ready just before serving with the fillings ready and give the pani separately so that the people who eat just dip and fill the pani in the puri and pop in their mouth or spoon the pani in the puris then and there and eat it, as per their preference. Give them a small bowl like the below ones.

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Puri for pani puri | Puri for Indian chaat recipes

I have posted pani puri puri recipe in my sev puri recipe itself. But the post is too long with sev puri recipe, sweet dates tamarind chutney recipe and this puri recipe. So thought making a separate post. I have many chaat recipes pending to post, my laziness, I make very rarely but that time too I will be too tired to click and impatient me and Aj will finish eating it . This time I am determined to post few. So stay tuned.


Coming to this puri recipe, in India, we get these puris ready made, so we can always buy it easily and make chaats at home. Also I saw few instant ready to fry and puff puris too available. Just like papad, we can fry when ever needed. But here its hard to find quality pani puri puris. I have bought only once before and it was not fresh. So homemade puris are the only choice. With two chaat lovers at home, its worth making at home .

Puri for pani puri and other chaats

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:30 mins    |  Cook time: 20 mins    |  Makes: 40

Ingredients

Rawa/ Sooji/ Semolina - 1/2cup

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Maida/all purpose flour - 1 tblsp

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Warm water or plain soda - 1/4 cup

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Salt - As needed

METHOD

1. Sprinkle warm water/Soda just enough needed and make a crumbly looking sooji as shown in the picture. Then add maida and knead well for 10 minutes and add a tsp of oil towards the end.

2. The dough should be stiff and smooth,so better be careful while adding water and maida. (adding more maida or water will take long time for the poori to get crispy).Keep aside for 15 minutes. Roll in the dough on a  clean counter top.Roll very very thin,it was bit hard for me,but still its possible.

3. Cut into small rounds using a lid(I used my mini coffee filter’s lid). Take out the rest, of the dough and roll, knead again with the rest of the dough and repeat to finish all the dough.

4. Heat oil and when hot, fry the pooris. Immerse the puris with ladle in oil to make it puff nicely. If oil is hot only the puri will puff. Once puffed, put the flame in low and cook over medium flame till crisp.

Notes

• While deep frying, use enough oil.
• Oil must be super hot while you drop the puris. Later once puffed up nicely, then put the flame to low and cook for few minutes until golden.
• You must be patient to cook the puris to get it crisp, cannot cook in high flame and get the result. Only low flame cooking will work.
• I sometimes add a tblsp of rice flour too for crispiness though it is not authentic.

You can store in airtight container for a week.

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