Mix Veg Pakora Recipe | HungryForever

Pakoras are a chai-time essential in every Indian household. Whether it’s paired a nice monsoon afternoon and a cup of cardamom tea or a lazy winter noon and some piping hot masala chai, pakoras are always crucial to drinking tea. And given its massive importance, the pakora has also seen a number of variations across cities, states, regions, and households to adapt to the wide-ranging palates of India. As a result we have a long list of pakoras that include everything from chicken pakora and fish pakora to vegetarian delights like pyaaz ka pakora, mirch ka pakora, and many many more. One such vegetarian variant is the mixed veg pakora. 

INGREDIENTS

• 2 medium potatoes boiled and finely chopped
• ⅓ cup cabbage finely chopped
• ¼ cup carrot finely chopped
• ¼ cup capsicum finely chopped
• ¼ cup cauliflower finely chopped
• ⅛ cup French Beans finely chopped
• ¼ cup onions chopped
• 1 green chili chopped
• ⅓ cup coriander leaves chopped
• ½ teaspoon Ginger chopped
• ½ cup Besan gram flour
• 1 pinch Turmeric powder haldi
• a pinch of Asafetida
• ¼ teaspoon carom seeds ajwain
• ¼ teaspoon kashmiri red chili powder
• ¼ teaspoon Garam masala powder
• Salt to taste
• water as required

INSTRUCTIONS

1. Take all the vegetables, ginger, green chilies, onions, spices, and salt in a bowl and mix well.
2. Now add besan.
3. Mix again and keep aside for 5 minutes.
4. Add water in parts and mix to form a thick yet flowing batter.
5. Heat oil for deep-frying.
6. Drop spoonfuls of the batter in the oil.
7. Fry the pakoras on a medium flame.
8. Flip couple of times and fry till the pakoras are evenly crisp and golden.
9. Fry the pakoras in batches.
10. Remove the pakoras using a slotted spoon. Drain excess oil using paper towels.
11. Serve hot with chutney or ketchup.

Recipe Link: https://www.hungryforever.com/recipe/mix-veg-pakora-recipe/

Shankarpali Recipe | HungryForever

It is a sweet diamond cuts recipe but this sweet recipe is always a favorite in all age groups. Shankarpali recipe is an easy to make snack for any special occasion.

INGREDIENTS

• 1.5 cups MAIDA | ALL PURPOSE FLOUR
• ½ cup rava/sooji/semolina
• ½ cup organic unrefined cane sugar/regular sugar or as required
• a pinch of salt
• 3-3.5 tbsp milk or as required
• 2 tbsp ghee or oil for making fried shankarpali and 3ghee or oil for making baked shankarpali

INSTRUCTIONS

The Dough

1. In a grinder, pour in the sugar and powder dry.
2. Sieve the flour with salt.
3. Now, sieve the powdered sugar
4. In a pan, melt the ghee or warm the oil.
5. Add this to the sieved mixture.
6. Now add the fat to the flour mixture and make it like a bread crumb texture.
7. When the mixture is gathered together and able to hold itself together, warm milk.
8. Now add one tbsp of warm milk in intervals and knead.
9. Cover the dough and keep aside for 20 to 30 minutes.

Frying

1. In a deep frying pan or kadai, add some oil to heat.
2. Take the dough and divide into half.
3. Roll one half into a disc of 6-7 inches in diameter.
4. Cut diamond slices from the rolled half of dough.
5. Place 6 or 8 of these slices into pan.
6. Fry till golden.
7. drain on kitchen paper napkins.
8. Do the same with the other half of dough.
9. when cooled, store the shankarpali in an air-tight jar.

Recipe Link: https://www.hungryforever.com/recipe/shankarpali-recipe/

Spicy Grilled Fish Recipe | HungryForever

Grilled fish recipe is Indian flavours and spices that penetrate deep into the fish making it juicy & succulent from inside & beautifully charred on the outside.

INGREDIENTS

• 1 whole fish

For the Marinade:

• 1½ teaspoon ginger garlic paste
• 1½ teaspoon red chilli powder
• 1 teaspoon Turmeric powder
• 2 tablespoon Oil
• Salt as required

Stuffing for Fish cavity:

• lemon wedges
• 4-5 garlic pods peeled
• 3-4 green chillies slit or halved
• ½ cup Chopped coriander
• ¼ teaspoon Salt

Other Ingredients:

• Oil to brush on top of the fish
• ¼ teaspoon Garam masala powder

INSTRUCTIONS

1. Mix all the ingredients under "For the marinade".
2. Clean and wash the whole fish in cold water. Pat dry with a kitchen paper towel.
3. With a sharp knife, make a few diagonal gashes about ½-inch deep on each side of the fish.
4. Rub the marinade well on fish to coat the inside of the fish and the incisions as well, especially in the slits.
5. Place the ingredients under "Stuffing for fish cavity" inside the body cavity of the fish. Cover and let refrigerate for at least one hour.
6. Place the fish in a grill basket if you have one. Otherwise you can grill it directly.
7. Preheat the grill. Place the grill basket with the fish (or the fish directly) on the grill and close it.
8. Brush the fish with oil using a pastry brush & sprinkle garam masala powder while cooking.
9. Grill for 8 to 10 minutes on each side until cooked and beautifully charred.

Recipe Link: https://www.hungryforever.com/recipe/spicy-grilled-fish-recipe/

Mango Custard Recipe | HungryForever

Mango Custard is a simple, easy to make and delicious dessert.Made with ripe mangoes and custard powder, it is light, creamy and perfect for any meal.

INGREDIENTS

• 2 tablespoons Bird's Custard Powder
• 1/2 cup Milk
• 1 large ripe mango peeled and cut into chunks (about 1 1/2 cups)
• 3/4 cup Milk
• 1/2 cup granulated sugar
• 1 teaspoon fresh squeezed lime juice

INSTRUCTIONS

1. In a small bowl, mix the 2 tablespoons Bird's Custard Powder into the 1/2 cup of milk, stirring well until custard is completely dissolved; set aside.
2. Place the mango chunks into a blender with 3/4 cup of milk. Puree for approximately 2 minutes.
3. Pour the mango puree into a 1 1/2 quart saucepan and place on the stove on low heat. When the puree becomes warm, add the sugar and stir in well.
4. Stir in the lime juice and then stir in the prepared Bird's Custard Powder mixture. Bring the mixture just to a near boil, stirring constantly, to completely dissolve the sugar. Stirring continually, bring the mixture back to a boil until it thickens. Allow to boil for approximately 30 to 60 seconds, still stirring constantly, and then remove the pan from the stove.
5. Allow to cool for about 10 minutes, stirring every couple of minutes.
6. Pour into custard dishes or small bowls. I use four (4) ice-cream sundae dishes. Place the custard in the refrigerator for 4 to 5 hours to firm up.
7. Serve garnished with a mint leaf (if desired).
8. Makes four 3/4 cup servings.

Recipe Link: https://www.hungryforever.com/recipe/mango-custard-recipe/