Side Dishes
Nankhatai
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Ingredients:
- ½ tsp baking soda
- ½ tsp baking powder
- 1 stick unsalted butter (melted until bubbling)
- Optional: Saffron or pistachios for flavor
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, sugar, besan, baking soda, and baking powder.
- Melt the butter until it starts bubbling, then pour it over the dry mixture. Mix well to form a dough.
- Shape the dough into small round balls and place them on a baking sheet.
- Bake for 15-20 minutes or until the cookies rise and turn slightly red. Be careful not to burn them.
- For added flavor, mix in saffron or pistachios before shaping the cookies.
- Let them cool before serving. Enjoy! 😊
Indian Chili Pickle (Mirchi ka Achar):
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Ingredients:
- 250g green chilies (preferably thick, medium-spicy chilies)
- 2 tbsp salt (adjust to taste)
- 2 tbsp mustard seeds (yellow or black)
- 1 tbsp fennel seeds (saunf)
- 1 tbsp nigella seeds (kalonji)
- 1 tbsp fenugreek seeds (methi dana)
- 1 tbsp cumin seeds (jeera)
- 1 tbsp turmeric powder (haldi)
- 1 tbsp red chili powder (adjust to taste)
- 1 tbsp coriander powder
- 1/4 cup lemon juice (for tanginess)
- 1/2 cup mustard oil
Instructions:
- Preparing the Chilies
- Wash the green chilies thoroughly and pat them completely dry with a kitchen towel.
- Cut off the stems and cut them in small rounds. If you prefer a less spicy pickle, remove some seeds.
- Roasting and Grinding the Spices
- Dry roast mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, and cumin seeds in a pan on low heat for 2-3 minutes until aromatic.
- Let them cool, then coarsely grind them using a spice grinder or mortar and pestle.
- Mixing the Spice Blend
- In a bowl, mix the ground spice blend with turmeric powder and salt.
- Add lemon juice and 2 tbsp canola oil to form a thick paste.
- Put the dry mixture on top of chillies.
- Heat the oil in a pan . Let it cool .
- Pour the warm oil over the stuffed chilies and mix well.
- Storing
- Transfer the pickle into a clean, dry glass jar. shaking the jar daily to evenly distribute the flavors.
- Storage & Serving:
- Store the pickle in an airtight glass jar at room temperature or refrigerate for longer shelf life.
It is best enjoyed with parathas, dal-rice, or as a spicy side dish with any Indian meal.
Alu Wadi (Patra)
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Ingredients:
- For the Batter:
- 10-12 colocasia (arbi/taro) leaves
- 1 cup besan (gram flour)
- 1 tbsp tamarind pulp (or lemon juice)
- 1 tbsp jaggery (grated)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp sesame seeds
- 1 tsp green chili paste or chilli powder
- Salt to taste
- Water as needed
- For Tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- For Garnishing:
- 2 tbsp grated coconut
- 2 tbsp chopped coriander leaves
Instructions:
- Preparing the Colocasia Leaves:
- Wash the colocasia leaves thoroughly. Pat them dry.
- Trim the thick veins at the back of the leaves using a knife to ensure even rolling.
- Preparing the Batter:
- In a mixing bowl, combine besan, rice flour, tamarind pulp, jaggery, red chili powder, turmeric, coriander powder, green chili paste, and salt.
- Add water gradually to form a thick, spreadable paste.
- Rolling the Leaves:
- Place a colocasia leaf face-down on a flat surface. Spread a thin layer of batter evenly over it.
- Place another leaf on top and repeat the process. Layer 3-4 leaves like this.
- Fold the sides inward and roll tightly from the base to the tip, making a cylindrical roll.
- Repeat the process for all leaves.
- Steaming the Rolls:
- Place the rolls in a steamer and steam for about 20-25 minutes until firm.
- Let them cool completely before slicing into ½-inch thick rounds.
- Frying and Tempering:
- Heat oil in a pan. Add mustard seeds, sesame seeds, asafoetida, and curry leaves.
- Once the seeds splutter, add the sliced patra and shallow-fry until crisp and golden brown on both sides.
- Serving:
- Garnish with grated coconut and chopped coriander leaves.
- Serve hot with green chutney or sweet tamarind chutney.
Enjoy your crispy and flavorful Alu Wadi (Patra)! 😊