Tandoori potato tornado

 Tandoori potato tornado 

Tandoori potato tornado is a quick, easy and lip smacking dish. This is a magic dish which is a great appetizer,  can be served as a side dish or eaten as an evening snack. It is one of the tastiest and unique dish which is prepared by roasting marinated potato spirals on direct flame. The process of roasting makes this dish more healthy and flavourful. 

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Quick recipe tip -

1. Adjust spices according to taste.

Ingredients -

6 small potatoes 

For tandoori batter -

1/2 cup thick curd

2 tbsp besan

To taste salt

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp turmeric powder

1 tsp tandoori masala

1 tsp sesame oil

1 tsp garlic minced

1/2 tsp green chilli paste

Pinch of red food colour/ grated beetroot (optional) 

For garnishing - 

1/2 lemin juice

1/2 tsp chat masala 

Method -

1. Wash and clean potatoes properly. Cut it in spiral. 

2. In a mixing bowl add curd, besan, salt, red chilli powder, coriander powder, turmeric powder, tandoori masala, red food color or beetroot, sesame oil, garlic, green chilli paste. 

3. Mix well. It should be like a smooth lump free batter.

4. Add potatoe spirals and mix gently. Keep aside for 20 minutes.

5. After 20 minutes arrange potato tornado on a skewer.

6. Roast potato tornados on direct flame.

7. Tandoori potato tornados are ready.

8. Transfer to a serving plate. 

9. Sprinkle with chat masala and lemon juice. Serve hot as a side dish or can be eaten as evening snack.

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Tandoori gobhi fry/ Tandoori cauliflower fry

 Tandoori gobhi fry/ Tandoori cauliflower fry 

Quick recipe tip -

1. Adjust spices according to taste.

2. Instead of red food colour... 1/2 tsp beetroot juice or degi lal mirch can be added.

3. 1 kg cauliflower is equal to 4-5 cups of cauliflower florets.

Ingredients -

1 kg cauliflower (cut into florets)

Ingredients to marinate -

1/2 cup (100 ml) thick curd

2 tbsp besan/ gram flour

1 tbsp ginger garlic paste

1/2 tsp green chilli paste

To taste salt

1/4 tsp red chilli powder

1/4 tsp black pepper powder

1/2 tsp garam masala powder

1/2 tsp lemon juice

Pinch red food colour

Other ingredients -

As needed oil for deep frying

3-4 tbsp coriander leaves chopped

1/2 tsp chat masala

1/2 lemon juice

1/2 tsp sesame seeds 

Method - 

1. In a bowl add thick curd, besan, ginger garlic paste, green chilli paste, salt, red chilli powder, black pepper powder, garam masala powder, red food colour and lemon juice.

2. Mix well and add cauliflower florets. Mix well and keep aside for 10 minutes.

3. Heat oil in a wok. Deep fry marinated florets on medium flame till golden. 

4. Add these fried cauliflower in the same bowl in which the marination is made.

5. Add coriander leaves, chat masala and lemon juice. Mix well. 

6. Tandoori cauliflower fry is ready. Transfer to a serving bowl. Serve as a side dish or can be eaten as evening snack.

Method with step photos - 

1. In a bowl add thick curd, besan, ginger garlic paste, green chilli paste, salt, red chilli powder, black pepper powder, garam masala powder, red food colour and lemon juice.

2. Mix well and add cauliflower florets.

3. Mix well with spoon and keep aside for 10 minutes. 

4. Heat oil in a wok. Deep fry marinated florets on medium flame till golden. 

5. Add these fried cauliflower in the same bowl in which the marination is made. Add coriander leaves, chat masala and lemon juice.

6. Mix well. Tandoori cauliflower fry is ready.

7. Transfer to a serving bowl. Serve as a side dish or can be eaten as evening snack.

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Instant makki atta uttapam/ Makki atta cheela/ yellow makki atta uttapam

 Instant makki atta uttapam/ Makki atta cheela/ Yellow makki atta uttapam 

Makki atta uttapam recipe is crispy, delicious and very nutritious healthy recipe for good health. This dish is packed with different flavours of onion, carrots, coriander leaves and grated fresh ginger. This healthy and delicious uttapam can be served with peanut chutney, beetroot carrot salad and shakar (powdered jaggery) wali curd. 

Ingredient -

1 cup makki ka atta

1/4 cup multigrain flour

To taste salt

1/4 tsp red chilli powder

1/4 tsp cumin seeds

1/4 tsp mustard seeds

1/4 tsp black pepper powder

1/4 cup curd

1-1/4 cup or (As needed)  water

1 onion finely chopped

1/2 tsp grated ginger 

4 tbsp coriander leaves

1 carrot grated 

Method -

In a bowl add makki ka atta, multigrain flour, salt, red chilli powder, cumin seeds, mustard seeds, black pepper powder. 

2. Mix well. Add curd and mix well.

3. Add water as needed to make a smooth uttapam/ cheela batter. 

4. Add onion, ginger, coriander leaves, carrot and mix well. 

5. Heat pan. Slow the flame and pour a ladleful of batter on it. Spread it with the back of the ladle. Drizzle oil on sides. Cook till top dries up.

6. Flip the side and cook on medium high flame till golden. Cook till both sides are golden. 

7. Makki aata uttapam is ready.

8. Serve hot with peanut chutney, beetroot carrot salad and shakar (powdered jaggery) wali curd.

Method with step photos -

1. In a bowl add makki ka atta, multigrain flour, salt, red chilli powder, cumin seeds, mustard seeds, black pepper powder. Mix well.

2. Add curd and mix well.

3. Add water as needed to make a smooth uttapam/ cheela batter.

4. Add onion, ginger, coriander leaves, carrot and mix well. 

5. Mix well to a smooth batter. 

6. Heat dosa tawa. Slow the flame and pour a ladleful of batter on it. Spread it with the back of the ladle. Drizzle oil on sides. Cook on slow flame.

7. Cook till top dries up. 

8. Flip the side and cook on medium high flame till golden. 

9. Cook till both sides are golden. 

10. Makki aata uttapam is ready.

11. Serve hot with peanut chutney, beetroot carrot salad and shakar (powdered jaggery) wali curd. 

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Shakarkandi jaggery halwa/ Sweet potato jaggery halwa

 Shakarkandi jaggery halwa/ Sweet potato jaggery halwa 

Shakarkandi halwa is quick, easy, healthy and delicious dessert. This sweet dessert is prepared by using boiled grated Shakarkandi, milk powder, jaggery and nuts. It can be served during fasting or anytime of the season. 

Ingredients -

2 cup boiled Shakarkandi grated/ mashed

1 tbsp + 1 tbsp unsalted butter

1 tbsp milk powder

1/2 cup powdered jaggery

1/4 cup + 1/4 cup water

2 tbsp chopped dry fruits 

Method -

1. In a wok add Shakarkandi and 1 tbsp butter. Keep cooking on slow flame stirring continuously.

2. Again add 1 tbsp butter and keep cooking on slow flame stirring continuously. 

3. Cook untill Shakarkandi turns golden. Add milk powder. Keep mixing on slow flame stirring continuously for 3-4 minutes.

4. Switch off the flame and add powdered jaggery. Mix well. Keep the wok on flame and cook on slow flame stirring continuously for 3-4 minutes.

5. Add 1/4 cup water. Mix well. Cover and cook on slow flame till water dries up. Stir in between. Add dry fruits and mix. 

6. Again add 1/4 cup water. Mix well. Cover and cook on slow flame till water dries up. Stir in between. 

7. Open the lid and keep stirring for 2 minutes. Switch off the flame. 

8. Shakarkandi jaggery halwa is ready. Transfer to a serving plate. Top with dry fruits and serve hot.

Method with step photos -

1. In a wok add Shakarkandi and 1 tbsp butter. Keep cooking on slow flame stirring continuously.

2. Again add 1 tbsp butter and keep cooking on slow flame stirring continuously.

 3. Cook untill Shakarkandi turns golden. Add milk powder. Keep mixing on slow flame stirring continuously for 3-4 minutes.

4. Switch off the flame and add powdered jaggery. Mix well.

5. Keep the wok on flame and cook on slow flame stirring continuously for 3-4 minutes.

6. Add 1/4 cup water. Mix well. Cover and cook on slow flame till water dries up. Stir in between.

7. Add dry fruits and mix.

8. Again add 1/4 cup water. Mix well. Cover and cook on slow flame till water dries up. Stir in between.

9. Open the lid and keep stirring for 2 minutes. Switch off the flame.

10. Shakarkandi jaggery halwa is ready.

11. Transfer to a serving plate. Top with dry fruits and serve hot.

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Baked Sweet potato chips

 Baked Sweet potato chips 

Baked Sweet potato chips are quick, easy and healthy dish. 

Ingredients

1 sweet potato

1 tbsp sesame oil

1/2 tsp black salt 

Method -

1. Wash, peel and cut sweet potatoes with chips cutter.

2. In a small bowl add sweet potato chips, sesame oil and black salt. Mix well.

3. Take oven proof tray and line it with foil paper. Arrange sweet potato chips on it.

4. Preheat oven at 150°C for 10 minutes. Place tray in oven and bake chips at 150°C for 20-25 minutes. 

5. Take out the tray and change the side of the chips. Again place it in oven and bake for 5-10 minutes or till done. Don't bake for longer time otherwise chips will be hard to chewy.

6. Chips will turn crisp from edges. Trasfer to a serving plate and serve.

Method with step photos -

1. Wash, peel and cut sweet potatoes with chips cutter. In a small bowl add sweet potato chips, sesame oil and black salt. Mix well.

2. Take oven proof tray and line it with foil paper. Arrange sweet potato chips on it.

3. Preheat oven at 150°C for 10 minutes. Place tray in oven and bake chips at 150°C for 20-25 minutes. 

4. Take out the tray and change the side of the chips. Again place it in oven and bake for 5 minutes or till done. Don't bake for longer time otherwise chips will become hard.

5. Chips will turn crisp from edges. Trasfer to a serving plate and serve.

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