Kela Ki Subji (Banana Curry) By Chef Manjula

Kela Ki Subji (Banana Curry) By Chef Manjula. This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish. Recipe will serve 3.

Ingredients:

• 3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeere)
• 1/8 teaspoon asafetida (hing)
• 1 green chili minced, adjust to taste
• Pinch of turmeric (haldi)
• 1 teaspoon finely chopped ginger
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon mango powder (amchoor)
• Approx. 2 tablespoons chopped cilantro (hara dhania)
• 2 tablespoon water

Method

• Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
• Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.
• Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become mushy and watery.
• Turn off the heat and add salt and cilantro mix gently and serve.

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Mawa Kachori (Puffed Pastry) Chef Manjula

Mawa Kachori is an exotic dessert. This is a delicacy from state of Rajasthan. Rajasthan is known for their rich food and culture. Pastry filled with aromatic mixture of mawa and nuts makes a very festive dessert.

This recipe will make 18 Kachories.

Ingredients:

Crust

• 1cup all-purpose flour (maida, plain flour)
• 2 tablespoons clarified butter (ghee)
• Approx. 1/2 cup of lukewarm water as needed

Filling

• 1/2 cup heavy cream or whipping cream
• 1 cup milk powder
• 1/4 cup mixed nuts (almonds, pistachios coarsely ground)
• 1/4 teaspoon crushed cardamom
• 3 tablespoon sugar

Note: If you are using mawa use ¾ cup of mawa instead cream and powder

Oil to fry

Syrup

• 1cup sugar
• 1/2 cup water
• 1/8 teaspoon crushed cardamom
• Few strands of saffron

Method

Crust

• Mix flour, and clarified butter in a bowl, making firm soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
• Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

Syrup

Boil the sugar and water on medium heat, as sugar comes to boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set aside.

Filling

• Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known mava.
• Next add nuts mixture, sugar, and cardamom powder to mawa. Mix together well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside.
• After cooling, the mixture will become drier but still should be lightly moist.

Making Kachories

• Knead the dough for a minute.
• Divide the dough into about 18 equal parts.
• Roll each ball into about 2-inch diameter.
• Take one of the rolled dough in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
• Let the filled balls sit for 3 to 4 minutes before pressing.
• In the frying pan heat the oil on medium high, frying pan should have about 1-1/2 inches of oil.
• Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
• To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
• Slowly drop the Kachories in the oil, do not over crowd the kachories in frying pan, fry them on medium heat.
•  After they are puff, slowly turn them over.
• It will take about 5-6 minutes to fry. Fry until golden-brown on all sides.
• If the kachories are fried on high heat, they will get soft and will not be crispy.

Serving

• Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with left over filling or sliced pistachios.
• Kachories can also be served without syrup.

Banana Puri (Kela Ke Puri) Chef Manjula

Banana Puries are delicious fried Indian puffed bread. Puries have richness of banana flavor enhanced with cardamom. Banana Puries are good for festive occasions and holidays. These can be served for breakfast or as a snack. Puries are especially good for picnic or to take for travel.

This recipe will make about 40.

Ingredients:

1/2 cup ripe mashed banana (about 8” long banana)

1/2 cup sugar

1 tablespoon melted ghee or butter

1/8 teaspoon crushed cardamom powder

Pinch of salt

3 tablespoons coarsely ground almonds about 18 almonds

Approx ¾ cup whole-wheat flour

Approx ¾ cup all purpose flour

Oil to fry

Method

Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well.

Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.

Grease the fingers and knead the dough for a minute and divide in four equal parts.

Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.

Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.

Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.

Take them out over paper towel so it can absorb the extra oil.

Puries are ready.

Notes:This is good recipe for vegan by replacing the butter with oil. Puries can be served hot or eaten at room temperature. Banana Puries can be stored for a week; you don’t need to refrigerate them.

Chef Manjula

The Largest Collection of  Master Chef Manjula Recipes from Indian TV Show   Recipes and Cooking Videos.

• RAJ KACHORI COOKING RECIPES BY CHEF MANJULA
• FRUIT CHAAT COOKING RECIPES BY CHEF MANJULA
• PANI PURI COOKING RECIPES BY CHEF MANJULA
• BLACK EYED BEANS (LOBIA) COOKING RECIPES BY CHEF MANJULA
• MOONG DAL VADA (BHAJIA-PAKORAS-FRITTERS) COOKING RECIPES BY CHEF MANJULA
• BREAD PAKORAS COOKING RECIPES BY CHEF MANJULA

Raj Kachori Cooking Recipes by Chef Manjula

Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachories according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.

Recipe will make 12 Raj Kachories

Ingredients:

Kachori Dough

• 1 cup all purpose flour
• 1 tablespoon oil
• 1/2 teaspoon salt
• Approximately ½ cup lukewarm rater

Kachori Filling

• 1/3 cup Gram Flour (besan)
• Pinch of asafetida
• 1/2 teaspoon salt
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon mango powder
• 1 tablespoon oil

Condiments to be served Kachories

• 1 cup moong sprouts
• 1 cup boiled potato cut into small pieces
• 1 cup whipped yogurt
• 1/4 cup Hari Cilantro Chutney
• 1/4 cup Tamarind Chutney
• 2 tablespoon chopped cilantro (optional)
• 2 green chilies finely chopped (optional)
• 1/4 cup fine save available in Indian grocery store (optional)

Method


Dough

• In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.
• Cover and set dough aside for at least 10 minutes.
• Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.

Making Kachori

• Knead dough for a minute and divide into 12 equal parts.
• Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachories and let sit for 3 to 4 minutes.
• Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
• Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed it’s color.
• Slowly drop kachories into the frying pan making sure they don’t overlap one another. As kachories puff up, slowly turn them over and fry on all sides. Turn kachories 3-4 times until they are golden brown in color, which will take about 7 minutes. Kachories should be crisp. If the kachories are fried over high heat they will be too soft.

Prepare Moong Sprouts

Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.

Serving Kachories

• Gently make an inch sized hole in the center of the kachori.
• Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
• As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.

Tip:

These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.

Watch Raj Kachori Cooking Recipes by Chef Manjula

Fruit Chaat Cooking Recipes by Chef Manjula

This is a bright, colorful and refreshing fruit chaat that can also be used as a fruit salad. My siblings and I looked forward to the fruit chaat, which was served regularly as part of our lunch. It was a delicious way of eating a great variety of fresh, seasonal fruit. This will brighten up any meal or taste great by itself, any time of the day.

Recipe will serve 4.

Ingredients

• 2 oranges skin removed and ½ each segment
• 1 apple peeled and cubed into ½ inch pieces
• 1 firm banana sliced into approximately ¼ inch rounds
• 1/2 cup sliced strawberries
• 1 cup English or Asian cucumber cubed into ¼ inch pieces
• 1 finely chopped green chili-optional
• 1 tablespoon chopped cilantro

Dressing

• Approximately 1 tablespoon lemon juice
• Approximately 1 tablespoon ginger juice
• 1/2 teaspoon roasted cumin seeds powder
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon black salt-optional
• ¼ teaspoon black pepper

Method

• In a large bowl combine fruits and cucumber with the green chili and cilantro. Toss and set aside.
• In a small bowl, mix all the dressing ingredients together; making sure that the sugar is completely dissolved.
• Pour dressing over the fruits and serve.

Tips

I have used many different varieties of fruits in this chaat dish; however, I always keep the oranges and bananas, as they add a lot of color and texture to the dish.

Watch Fruit Chaat Cooking Recipes by Chef Manjula

Pani Puri Cooking Recipes by Chef Manjula

Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes.


Makes about 60 puris.

Ingredients:

• Pani (Spicy Water):
• 1 cup mint leaves (Pudina)
• 2 to 4 green chilies (adjust to taste)
• 3 tablespoons tamarind paste (Imli)
• 3 tablespoons lemon juice
• 1 teaspoon black salt
• 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon ginger powder
• 1/8 teaspoon asafetida (Hing)
• 1 tablespoon roasted cumin seed powder
• 1 tablespoon sugar (adjust to taste)
• 1/2 teaspoon black pepper
• 4 cups water (adjust to taste)

Puris:

• 1/4 cup All Purpose flour (Maida or Plain Flour)
• 3/4 cup fine Sooji (Semolina Flour)
• 1/2 cup water (as needed)

Method:

• Pani (Spicy Water):
• Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
• Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
• After straining mix the paste with remaining water or adjusting to the taste.
• The pani (water) will taste best if refrigerated for a day.

Puris:

• Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
• Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
• Divide the dough into about 60 small balls. Keep them under a damp cloth.
• Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
• Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
• Start frying the puris, starting first with the puri you first rolled.
• Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
• Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
• Fry all the puris. They should be crisp and puff like a ball.

How to Serve:

• Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water). Enjoy!

Watch Pani Puri Cooking Recipes by Chef Manjula

Black Eyed Beans (Lobia) Cooking Recipes by Chef Manjula

Black Eyed Bean is also known as lobia or chawalie. This is a basic recipe, easy and nutritious recipe to make, very delicious and protein rich.


Recipe will serve 3 t0 4.


Ingredients:

• 1 cup black eye beans (lobia,chawalie)


• 2 tablespoons oil


• 1 teaspoon cumin seeds (jeera)


• Pinch of asafetida


• 1 tablespoon coriander powder (dhania)


• 1 tablespoon shredded ginger (adrak)


• ¼ teaspoon red chili powder


• ¼ teaspoon turmeric (haldi)


• ½ teaspoon mango powder (amchoor)


• ¼ teaspoon garam masala


• 1 teaspoon salt


• 3 cups water


• 1 chopped tomato

For Garnish

• 2 red green chili


• 2 wedges of lemon

Method

• Wash and soak beans for one hour or more.


• In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.


• Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.


• Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.


• Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.


• Turn off the heat and wait until steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.


• Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. That will give tomatoes chance to get semi cooked with steam.


• Black Eyed Beans are ready to serve you can garnish this with wedge of lemon.

Tips

• Making a paste with the spices will prevent the spices from burning.

Moong Dal Vada (Bhajia-Pakoras-Fritters) Cooking Recipes by Chef Manjula

Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious snack crispy outside and soft inside. Moong dal vada is a popular tasty treat.


Recipe will make 24 Vadas.



Ingredients:

• 1 cup split wash moong dal (available in Indian grocery stores)


• 1 cup potatoes boiled peeled and shredded


• Approx. 2 tablespoon finely chopped cilantro (hara dhania)


• 1 green chili minced adjust to taste


• 1 tablespoon finely grated ginger


• 1 teaspoon cumin seeds (jeera)


• 1/8 teaspoon asafetida (hing)


• 1/8 teaspoon of baking soda


• 1 teaspoon salt adjust to taste


• Oil to fry

Method

• Wash and soak dal in about 3 cups of water for four hours or longer.


• Grind dal coarsely using very little water.


• Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.


• Heat the oil in a frying pan on medium high heat.


• The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.


• Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around.


• Moong Dal Vada should be crispy from outside and should be soft inside.


• Serve them with Hari Cilantro Chutney.

Bread Pakoras Cooking Recipes by Chef Manjula

Spicy hot bread pakoras are great as an appetizer, finger food for any type of the gathering, and a tasty compliment for your afternoon tea.


Make 12 pieces.


Ingredients:

• 4 slices of firm white bread
• 1 cup gram flour (besan)
• 1 tablespoon rice flour
• 1 teaspoon salt
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 finely chopped green chilies
• 1/4 cup chopped cilantro (green coriander)
• 1/2 cup + 2 tablespoons of water
• Oil to fry

Method:

• Remove the crust from all sides of the bread.
• Slice the bread lengthwise into 3 equal parts.
• Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness.
• Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
• Next, add the green chilies and cilantro. Mix well.
• Heat the oil in a frying pan on medium high heat.
• Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
• Dip the bread slices in the batter one at a time and slowley drop into the frying pan. 
• Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
• Turn them occasionally. Fry the pakoras until both sides are golden-brown.
• Repeat this process. The crispy, delicious pakoras are ready to serve.

Tips:

• If oil is too hot pakoras will cook too fast and will not be crispy; if oil is not hot enough pakoras will be greasy.
• You may have to adjust the heat as needed while cooking.

Variations:

Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.

Serving suggestions:

• The bread pakoras are best when dipped with a fresh cilantro chutney or tamarind chutney.
• Pakoras taste best when they are served hot.
• Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.

Watch Bread Pakoras Cooking Recipes by Chef Manjula