SNC turns 1 – Virtual party !!

Am so happy to celebrate this delightful journey of SNC till now has been so lovely . Thanks to +Divya Pramil  of “You too can cook “ who is the brainchild of this group and very very kind hearted person . This is group is a very very close to my heart as this was the first group I joined when I was new to blogging . Divya welcomed me with so much of warmth that i got attached to this Group . Yes  South VS North Challenge turns 1 year as you all will be knowing we are celebrating  we all members of SNC are celebrating SNC ‘s first birthday virtually by revisiting the memories we have gone thru for this one year.  I was so excited to see our Nort team and south team members recipes and I had bookmarked some try it but +Divya Pramil  has given me a wonderful opportunity to revisit the old challenges and enjoy 🙂 Thanks for the wonderful thought divya .  

Till now we have challenge 24 recipes in which I missed my first challenge and so thought making the first challenges but I couldn’t stop myself from try the other recipes which I had book marked . I wanted to bring all the recipes from SNC but time was not good to be wish I could get more 24 hours in day I would have completed all the recipes which I left 🙂 .Any ways  I bought 5 recipes for this virtual party to celebrate our SNC’s first b’day :

• Bhelpuri – Chaat
• Mysore pak- Sweet
• Gulab jamun – Sweet
• Peas kachori with dum aloo – Snack
• Litti Chokha
• Khandvi – Farsan
• Falooda – Drink

I enjoyed all the 5 a lot and thanks to the members who shared these delicious recipes . Now Coming to celebration recipes as it is Diwali tomorrow this post is also dedicated to all the readers to wish the a happy and prosperous Diwali . 

Bhel puri

Recipe source : shruti Rasoi 

Ingredients


1 cup puffed rice
1/4 cup sev
4-5 papdi (fried )
2 tbsp fried peanuts
1  carrot  ( grated )
1 boiled potato
Puri ( Pani puri one ) – 2- 3 No  ( crush a little)
1/4 cup Chopped veggies (onion,tomato,cucumber) 
2 tbsp Meethi  chutney ( tamarind and dates chutney)
2 tbsp Green  chutney
Lemon juice
Salt to taste
A pinch Black salt 

For garnishing


Fresh coriander leaves
Raw mango (peeled and finely chopped)
Nylon Sev

Method

• Mix all the ingredients in a large bowl.
• Mix gently till all the ingredients are well coated with the chutneys.
• Divide the portion into two equal parts in the serving plates.
• Garnish with raw mango, sev and fresh chopped coriander.
• Serve immediately.

Tips 

Make them only when you are ready to serve them else it will turn soggy .

Mysore pak

Recipe source :  Divya’s Culinary Journey


Ingredients

Besan/ Gram flour, 1/2 cup
Oil, 1/4 cup
Sugar,1 cup
Water,1/2 cup
Ghee,1/2 cup or less 

Method

• Prepare a square or rectangular  tray by greasing it with ghee and keep it aside.
• Mix oil and Besan in a bowl .
• In a non stick pan mix sugar and water, Boil them to get the required one thread consistency of syrup. Test it in between your thumb and fore finger , a thin long string is formed up to 1 inch  which means it has attained one string.
• Then add the besan mixture to the syrup and keep stirring. 
• Add ghee little by little and keep stirring with other hand mean while . At any stage don’t stop stirring .
• You have to keep stirring till the mixture changes in texture and starts leaving the edges. There is light change in color too.
• Pour this into the prepared pan. It hardens immediately.
• Grease the knife with ghee and cut them to the desired shape. When it is still warm turn the plate and remove them.
• Store them in the air tight container and enjoy.

Tips

•  Keep on string the the mixture once you add besan and do not leave them to stand.
• As stirring, keep adding the ghee with the other hand till you get the desired consistency, not necessary you have to add all the 1/2 cup though. so it is approximate measure.
• Grease the pan in which you are setting your mysore pak  as the mysore pak sets immediately once it attains the consistency. 
• Slice it to required shape while it is still warm.

1/2 cup Milk Powder

1 tbsp Ghee

1/4 cup  Maida

 1/4 tsp baking powder

1/4 cup Milk

Oil/ghee to fry

Few drops of rose water [Optional]

1 tbsp Pistachio and almonds chopped finely

A pinch of Cardamom powder

For syrup

1 1/2 cup Sugar

1 /2 cup…Water

Method

• Sift the milk powder, maida and baking powder.
• To this, add the ghee and mix well. Now add the Milk , add little by little and make soft dough of it not necessary that you have to use all the 1/4 cup Milk it might take less.
• Bring the dough together and with a palm greased with ghee make a balls and place on a plate. 
• Meanwhile, in a pan, make the sugar syrup. Bring the sugar and water to the boil. Make sure the sugar dissolves completely. Add the rose essence and  cardamom pd. Keep it aside.
• Make small balls out of the dough. In a wok heat the oil  fry the gulab jamun balls. 
• Once the oil is ready simmer and drop the ball one by one into the oil.
• Fry them till they are nice and brown from all sides.
• Remove them from oil with perforated ladle  and drop them hot on warm sugar syrup.
• Garnish them with chopped nuts .

Tips

• Constant attention is necessary while frying the gulab jamun balls.
• The sugar syrup is required to be just a sticky consistency .

Green Peas  kachori with dum aloo

Recipe source : sonali’s Kitchen

Ingredients

For Filling:

1 Cup Green Peas

2 Green Chillies

1/4 tsp Asafoetida

1 tsp Ginger garlic paste

1/4 tsp red chilli pd

1 tsp Cumin pd

1 tbsp Clarified Butter (ghee)

Salt to taste

For Kachoris Crust:

2 Cup All Purpose Flour (maida)

Salt to taste

5 tbsps Oil + Oil for Deep Frying

 Method

 For filling:

• Grind green peas along with 2 green chillies. Add few drops of water while grinding.
• Grind peas to make a coarse paste, not very smooth. Set aside.
• Heat 1 tbsp clarified butter in a pan or wok. Add asafoetida in it.
• Now add ground green peas in it. Fold for a minute.
• Put ginger garlic paste in it. Mix nicely.
• Now add  cumin powder, red chilli pd  and salt in it.
• Keep stirring continuously and let all the excess water evaporates from the pounded green peas mixture.
• When the mixture is almost getting dry, remove it from heat. Filling is ready now, keep it aside.

For kachori crust:

• Combine all purpose flour (maida), salt and 5 tbsps oil in a large bowl.
• Knead it nicely by adding little water in it to make a smooth dough.
• Now divide them into equal parts  and roll them into balls from the dough . Also divide the green filling in 25 equal parts.
• Grease a rolling board with 2-3 drops of oil. Place a flour ball on it.
• Flat it with a rolling pin to make a circle.
• Place a portion of green peas filling on the middle of the flour circle.
• Carefully seal it from all edges. Close it well.
• Make a round ball again.
• Stuff other flour balls with fillings same way like this.
• With a rolling pin flatten a stuffed ball 4″ wide pressing very gently and give a shape into a kachori. Be careful, filling should not come out.
• Flatten all stuffed balls and give a shape into kachoris.
• Heat enough oil in a wok/ kadai  for deep frying, till smoky.  Simmer the stove Add kachori in it and fr them till golden brown. Flip when one side is golden, fry both sides till it done. Drain oil and keep aside.
• Continue the process for remaining kachoris.

Dum Aloo

Ingredients

10 – 12 No’s Baby Potatoes

1/4 tsp Asafoetida

1/2 tsp Cumin seeds

1/2 tsp Fennel seeds

1 Bay leaf

Handful of Green Peas

3-4 Green Chillies (chopped)

1 large Tomato (chopped)

1/2 tsp Turmeric powder

1/2 tsp Cumin powder

2 tsps Ginger paste

1 tsp Coriander powder

1 tsp  Red Chilli powder

1/2 tsp freshly grounded Garam Masala

2 tbsps finely chopped Coriander Leaves (cilantro)

3/4 cup Sour Curd / Plain Yogurt (thick)

4 tbsps Oil

Salt to taste

 Method 

• Wash baby potatoes nicely. Drain water from it.
• Pressure cook potatoes, till it is tender  or boil them in microwave. 
• Peel the skin off from the potatoes and set aside.
• Heat oil in a wok/ kadai . Add potato, fry till it turn into golden. Drain oil, keep fried potatoes aside.
• Temper with bay leaf, asafoetida, cumin seeds and fennel seeds in the same oil. Saute for 30-40 seconds.
• Now add green peas in it. Fry for 2 minutes.
• Add chopped tomato and green chillies in it. Mix well.
• Put all dry spices, ginger paste and salt in it. Fold nicely for another 4-5 minutes till oil separates from spices.
• Add sugar and fried potatoes in it. Mix well for another 2-3 minutes on medium heat.
• Add sour curd now. Fold for another 2 minutes, followed by adding 1/2 cup water in it.
• Cook for another 4 minutes. 
• Add coriander leaves and switch off the heat now.
• Serve hot Green Peas Kachori with spicy luscious Dum Aloo.

Falooda

Recipe source : The Lady 8 Home

Ingredients

1 /2 cups Evaporated Milk

1 cup Milk (warm milk)

 2 tbsp sugar

1/2 tsp Saffron

1/4 tsp Almond extract / rose essence

2 Nos Almonds (sliced)

 2 Nos Pistachios (sliced)

Few Cashew (chopped)

4 – 5 tbsp Rose Sryup

1/4 cup Falooda sev ( boiled in water)

1/2 cup Basil seeds / Chia seeds

Few scoops Vanilla ice cream or Malai Kulfi

Method

•  Heat the evaporated milk add sugar and saffron and stir well till the sugar dissolves.
• Add the cooked falooda sev to it and cool them in refrigerator .
• Meanwhile soak the Chia seeds in a cup of water, It will take about an hour to double its size.

To Assemble

• In  two tall glasses, pour the noodles soaked Milk .
• Drizzle rose syrup on it .
• Top it with 2 tbsp of basil/ chia seeds.
• Pour in the chilled  milk  into the glass.
• Top it again with two scoops of vanilla ice cream.
• Garnish it with the chopped nuts and cherry.

Khandvi 

Recipe source : ( Adapted from  Gujarati Zaika)

Ingredients 

Besan / garam flour – 1 cup

Curd/ yogurt – 1 cup 

Water – 2 cup 

Salt to taste

Oil – 1 tbsp 

Mustard seeds – 1 tsp

Sesame seeds – 1 tsp

Curry leaves – 1 sprig

Green chilli – 2 NO (chopped)

Coriander leaves – for garnish 

Grated Coconut – 1 tbsp 

Method

• In a bowl mix besan, curd and water . Mix well without any lumps .
• In a heavy bottomed pan Pour this mixture and in a low flame cook the mixture stiring constantly .
• It will take about 5 – 10 mins to thicken and leaves the sides of the pan .
• Don’t cook too longer till the mixture is too thick they should just start leaving the corner of the pan .
• Now in an ungreased plate spread the mixtue as much thin as possible.
• After they cool down cut them in to length wise stirps.
• Roll the stirps gently .
• For tempering heat oil in a pan add mustard seeds, Sesame seeds, curry leaves after they splutter remove from flame and top them on the rolled khandvi’s.
• Garnish them  with chopped coriander and grated coconut.

Litti chokha

Recipe Source : Uk Rasoi

For Litti Dough


4 cups Wheat flour
1 tsp Ajwain(carom seeds)
4 tbsp Ghee
Baking soda – 1/2 tsp
Salt – 3/4 tsp
almost 2 cups warm water – you may not need all of it, depends on the quality of flour

For stuffing

1 cup Sattu  ( I used store bought)
Ginger – 1 inch long piece
2-4 Green chillies
1/2 cup Green coriander leaves – finely chopped
1 tsp Jeera(cumin seeds)
1 tsp Ajwain(carom seeds)
2 tbsp Mustard oil
2 tbsp Pickle spiceLemon – juice of 1 lemon – almost 1 tbsp
Salt – add to taste

For Chokha 

4-6 potatoes, boiled and peeled
5-6 large cloves of garlic
1 large onion, chopped small2 medium sized tomatoes
2-4 Green chillies
1/2 tsp Red chilli pd
1/2 tsp Paprika
1 tbsp grated ginger
2 tbsp Green coriander leaves
Salt – add to taste – almost 1 tsp
Mustard oil / Olive oil – 1 to 2 tsp

Method

• Sieve the flour and add all the ingredients, knead it into a not too soft dough with the help of warm water. Cover the dough and keep aside for 30 minutes. 

For Stuffing

• Take out Sattu in a mixing bowl,  add in all the spices and grated ginger, green chillies, coriander, lemon juice, and mix well. If it seems too dry, add a tbsp of water to it. the texture should be crumbly, but not runny at all. Keep aside.

For Litti

• Divide the dough in to equal parts roll them and  with the help of your fingers expand the pieces 2-3 inches in diameter. you may simply roll it like a small chapathi, but dont apply any extra flour to it. 
• Place 1- 2 tsp Pitthi / Sattu filling on it, wrap up the dough piece and close from all sides. Pinch the extra dough from top, press with your palms to flatten it a bit.  
•  Preheat the oven at 200 degrees. Place all the balls on a baking dish and bake them for 30-40 minutes. 
• Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done. 

 For chokha

• Peel the boiled potatoes and mash them coarsely with hands or masher. Keep aside. 
• Now roast garlic and tomatoes on either the gas flame ( like I did, see the pictures below ) or simply in an oven. On the flame, it will take around 12-15 minutes on medium flame. And in an oven, it takes around 20-25 minutes  but the later of course is hassle free 
• Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Add in the spices, salt, oil and mix properly. 
• Add in mashed potatoes, just mix everything gently with hands. Chokha is ready to be served.

 For Serving :

• Put Chokha in a bowl, dip hot Litti in melted Ghee and serve with green coriander chutney. 
• Litti can also be broken at the centre and then ghee can be poured on top, this way it reaches the stuffing too and pitthi gets a bit damp. I adopt this way to serve, since I love the aroma of ghee mixed with Sattu. 

Thanks you so much to all the member of SNC for sharing so many delicious recipes 🙂 . And a very happy diwali to all my readers 🙂 Hope all enjoyed this virtual treat from our SNC group !! 🙂

Linking it to priya’s versatile recipes