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Category: Vegetarian Snacks

How to make oil free Pakoras? Moras Pakora

Moras Pakora:

Miraculous Moras

This recipe is an interesting variation on the dal wada/ pakora. In this particular recipe the aim is to showcase this wonderful ingredient called the Moras bhaji/ Chiu chi Bhaji. This is a special leafy plant that grows in the marshy mangrove areas. Its speciality is its incredible resistance to salt content in the soil. This salt seems to permeate into the vegetable. The leaves are not flat but slightly swollen and juicy. Resultant taste is bafflingly salty, slightly sour and the texture of the leaf is crunchy almost like biting into salty chip. This appears for a very short period in the markets and we can owe this largely to the gujarati community that consume this leaf as a snack to compensate for their salt-less fast that they have to follow for periods upto 5 days straight. This keeps the salt cravings at bay.

Print Recipe
Moras Pakora
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
people
Ingredients
Batter
Tadka
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
people
Ingredients
Batter
Tadka
Instructions
  1. Wash the dals until the water turns clear. Soak the dals in water for about 2 hours atleast.
  2. Drain, then grind it to a fine paste in the mixer with very little or no water.
  3. In a large wide pan. Heat some ghee, add the jeera, hing, green chillies, then add the mixture and add 2 cups of water. Keep stirring, on a medium-low flame and add the salt and the sugar and continue to stir with a flat spoon, making sure it doesn’t stick to the bottom. Don’t be tempted to add more salt, because of the saltiness of the moras will come through after baking.
  4. Do this for at-least 1 min. if it gets too thick before that, add water ½ cup at a time. The idea is to make sure that the dals cooks and doesn’t have the raw taste like batter.
  5. Usually after about 15 minutes of stirring, the ghee will start to separate from the mixture, and the mixture will have a slight shine. At this point give it a good stir, scrape the sides down and turn off the flame.
  6. Wash and pick the leaves and discard the stems of the moras bhaji. Roughly chop it up and mix it with the cooked batter. Spread it out and let it cool down till it can be handled.
  7. Preheat the oven to 200*C, grease a tray with very little oil, make tiny balls of the mixture and arrange them on the tray. You should get about 18-20 of them. Use some water or oil while shaping the balls if the mixture is too sticky. Ideally it should not be. Bake it at 200* for 5-7min then for another 10 min. on high to get the brown colouration and the crispness. The center will be slightly gooey, but the mixture is cooked completely even before baking so. Enjoy oil free guilt free binging on these pakoras.
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How to Make Oil Free Pakoras? Don’t Waste Cauliflower Stems SuperFood

It’s that time of the year, rains ruining your travel plans and messing up your laundry duties. We all need the warmth and feel good factor of bhajiyas and pakoras with chai but with all the goodness of no oil of-course. So I’ve come up with a few recipes to do just that.

Cauliflower stem and leaf pakora:

It’s the monsoon season, vegetable prices are soaring and one can’t afford to throw away any edible portion of vegetables especially when they are so expensive. Did you know the actual raw yield of a head of cauliflower is just about 55%. If you purchase 1 kg cauliflower for 63 rupees which is the prevailing rate. You are essentially dumping 28 rupees worth of perfectly edible cauliflower in the bin which is wrong on so many levels.

Making this cauliflower stem pakoras is incredibly simple and is sure to brighten up a gloomy monsoon evening. Best enjoyed with a cup of piping hot chai.

 

Print Recipe
Cauliflower stem pakora
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash the cauliflower, destem the florets and keep aside. We will not be using the florets. You may use the florets for your regular sabji or any other purpose. Once cut you can store the florets immersed in water for upto 24 hrs in the refrigerator.
  2. Roughly chop up the stems, leaves and the stalks. In rare cases the cauliflower comes whole along with the larger leaves that completely envelope it. Make sure you don’t include these as we want to make sure that the pakoras don’t have too much leafy content which will leach out water and not allow them to crisp up adequately.
  3. Once this is done put all of these contents in a blender and blitz the mixture till it is finely chopped up but not to a paste. Add some salt to the mixture, mix and keep it aside. The salt is added for seasoning ofcourse but also to ensure that the leafy portion lets of some of the excess moisture. Moisture being the enemy of crispyness.
  4. Meanwhile, prepare the batter and keep it aside. Keep water for boiling. Squeeze the blended cauliflower and drain the excess water. Now add it to the batter, check the consistency as mentioned in the ingredient list.
  5. Once the water is boiling, add the batter in small dolops either with a spoon or your hands. The batter will be sticky so keep a bowl of water handy so that you can quickly rinse your fingers before dropping the next pakora. The boiling process is to make sure that the contents of the pakora are cooked and it gives structure for us to be able to spread out on a baking tray. Poach for about 2-3 mins, drain and cool in the refrigerator. Cooling in the refrigerator will help in the drying out of the surface of the pakoras and help in the browning process in the oven.
  6. Grease a baking tray with 1 tsp of oil and spread it. Preheat the oven to 200*C, add the pakoras to the tray and bake. After about 2 mins, increase the temperature to max, around 250*C. You might have to turn them around slightly to achieve even browning.
  7. After about 5-7 mins it should be crispy, golden brown and ready. Serve hot with ketchup or sauce of your choice.
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How to make oil free Pakoras? Waterchestnut Pakoras (Singhada bhajiya)

Waterchestnuts are in season, with the rains come these decoratively arranged green jewels with a mellow ivory interior adorn the streets with numerous vendors selling them. Before we delve into making these beautiful waterchestnut pakoras, a bit about this seasonal super food.

Price point:

At 6o rupees for half a kg they aren’t exactly cheap. But their versatility and nutritional value outweighs this factor. It is a food that is consumed especially in times of fasting since it is a non-grain source.  It can also be converted into a flour (Singhada) and used much like regular flour.

Nutritive Highlights:

  • Potassium: Whats more, it is high in potassium and low in sodium, so it helps in the electrolyte balance in the body and especially beneficial for people with high blood pressure
  • Healthy Snack:Its incredibly helpful with satiety levels. 1 cup of water-chestnuts will only set you back 120 calories and is hence the perfect snack with instant energy.

  • Dietary copper: A lesser known fact is that it is rich in source of dietary copper which is required in organ and tissue functions not to mention stable oxygenation of blood.

 

Texture:

Its crunchy texture will turn to a mellow slightly firm potato like texture after cooking. What better way to enjoy them as pakoras in these rains other than maybe popping them raw.

Print Recipe
Waterchestnut Pakoras (Singhada bhajiya)
Cuisine Healthy, Indian
Servings
Ingredients
Cuisine Healthy, Indian
Servings
Ingredients
Instructions
  1. Wash and peel the waterchestnuts.
  2. Hand chop the waterchestnuts into small cubes. Avoid blitzing in the mixer as after the steaming process the waterchestnuts may turn mushy.
  3. Prepare the pakora batter. Check the ingredient lists for the consistency of the batter.
  4. Fold the waterchestnuts into the batter. Get a steamer running. You could boil the pakoras but after my first recipe with the cauliflower stems, I found that steaming them is a lot easier and they look a lot like golden cookies.
  5. After steaming them for about 2 mins. Grease a baking tray with 1 tsp of oil and place the steamed dollops.
  6. Bake it at 180* for 5-7 mins to begin with and then increase the temperature to max for another 2-3 min till the pakoras brown and crisp up.
  7. Serve hot with a sauce of your choice. Ideally some ketchup or coriander mint chutney.
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3 Healthy Homemade Soups to warm your Soul

Healthy Homemade Soup

Healthy Homemade Soup

A much awaited monsoon brings immense thrill & excitement to everyone, right from the kids to the oldies. The happiness we feel when we embrace the first showers is immeasurable after the sultry hot summer. It spills freshness all around. It makes everything around so beautiful & green; an absolute pleasure for our eyes. Every being on the planet comes back to life and our spirits are at their peak.

I call it a ‘time to rejuvenate’…

Undoubtedly with the change of the season come flavors of the season.

No, I am not talking about that irresistible adrak wali chai with pakoras but soups to warm our soul!!!

As the weather takes a 360 degree turn, my throat becomes sore and my craving for hot liquids goes to the top of the list. For me, apart from relieving my sore throat it works as a great appetizer too. I love soups, I prefer it over any mocktail, soft drinks or any fizzy sugary drinks that come loaded with unnecessary calories. Believe me you can simply elude extra sugar each time you step out for a meal, it makes a lot of difference in the long run.

Soup is a versatile dish, which can be made with broth by adding any kind of meat, sea food, veggies or herb. Many soups are had for their health benefits as well as for the flavor and its revitalizing effects.

Asian soups bring flavors from the world on one table; from Thailand, Malaysia, Korea, China, Mongolia, Vietnam to the Philippines boast some amazing soups.

One can eat soup as a meal. I personally experienced this on my trip to Thailand.

What I observed is that people here start their day with their staple diet, a bowl of rice or some kind of soup with noodles & greens in it.

No matter what time you walk in any shops or malls you will see them truly savoring their meal to the core. They give importance to their meals and find no shame in taking time to savour it fully. No wonder every few meters you will find a food cart.

I have tried some simple Homemade soups which can be quickly made with any ingredients available at home, and the best part is that one can innovate with them as per the availability and stir up a delicious pot of soup.

This is a simple clear soup with few ingredients but will burst with flavor

 

Simple Clear Soup

Mushroom

Carrots

Sweet corn

Bak choy

Ginger

Garlic

Chicken stock

Green chilies

Salt & pepper

Cilantro leaves

Simply sauté the finely chopped ginger, garlic & chilly in a wok. Then add in the chopped veggies. Sauté it for a min then add the chicken or veg stock depending upon your choice, then add salt & pepper, a dash of vinegar is optional.

I had added a tastemaker in my second variation which was good too but optional and garnish it with loads of cilantro just when your are about to serve.

And all it takes is 10 min. This soup is detoxifying. My husband doesn’t have a palate for veg soups but on my insistence when he tasted, vhe loved it and asked me to get one bowl for him too… 😉

Some other few favourite soups which I make often are

Chicken soup

1 whole chicken with bones

Garlic

1 onion

1 carrot

Celery

Noodles (optional)

Available herbs at home Basil, thyme, parsley

Salt & pepper

5-6 cups of water

Add everything together into the big pot, cover & simmer it on low for an hour or so. Once all the ingredients are well infused with flavor gently remove the chicken on the pan. One can shred few pieces & add to it or serve it just as it is. Add some noodles too. It might get easier to convince little children for one bowl as I work this trick on my son as he is fond of noodles. This whole hearty soup made with fresh ingredients is simply delicious & excellent for cold & sore throat.

 

Paya Shorba

Paya soup known as ( Lamb Trotters ) I simply love it! It’s a fantastic soup packed with nutrients (calcium) & high on flavor. 

Ingredients

Lamb trotters (Well washed & thoroughly cleaned)

Ginger – 2 inch

Garlic – 10 cloves

Green Chilies- 5-6

Onion-1

Chickpea flour-1 tbsp. (optional)

Coriander leaves- sprig

Salt & Pepper- as per taste

1 tbsp. oil

Blend ginger, garlic & chilly paste and sauté in oil for a minute then add the lamb trotter’s bones to the pressure cooker & cook it for 5 whistles or 15 -20 min.

Once the pressure is released in another pan sauté lengthwise, finely sliced onions for 3 min then add the stock, trotters,1 tsp chickpea flour (optional) to the stock in a bowl first to prevent any clumps and then to the soup. Add salt & pepper. Garnish it with coriander leaves & serve hot.

Also adding little turmeric in the beginning & chopped curry leaves adds extra zing to the soup that’s how my mother would prepare.

When the bones are sautéed with ginger garlic chilly paste in oil it releases a fantastic aroma and the juices are well infused which brings out the best in a bowl.

A well noteworthy tip is including any sort of clear broth which is flavoured with a few spices and with your choice of veggies & meat, this will bring wholesome nourishment to your soul & body, which is very satisfying and packed with nutrients.

 

I hope you find these simple homemade recipes fun and easy to make. Now don’t waste any time, quickly indulge in making some hot soups with love and warmth, and serve it hot to your loved ones on a rainy evening.

 

 

 

15 Holi Recipes | Thandai, Holi Snacks, Holi Trifle

Eggless Thandai Mousse

Eggless Thandai Mousse

Mathri Canapes with tasty toppings

15 Holi Recipes, from Thandai to Thandai Trifle and lots of vegetarian Holi snacks!..

Here are some Holi Recipes you will love..

5 Tips to Make Extra Crispy Pakoras, Manchurian Balls

Love Pakoras? Here are top 5 tips to make your pakoras and manchurian extra crispy. Try these tips and tell us what worked best for you.

#1 Mixing Rice Flour

When making the batter for pakoras or coating fried items, mix 1 part rice flour with 1 part besan. Mixing rice flour half and half in the batter gives it a more crispy texture because of the starch in the rice flour.

#2 Adding Hot Oil

Once the frying oil is hot, add a spoonful of the hot oil in the batter. Adding hot oil in the batter makes the fried pakoras extra crispy. Make sure to place them on a paper napkin and do not cover to keep them crispy.

 

#3 Mixing Ice Cold Water or Chilled Soda

Instead of tap water, add chilled soda or ice water to make the batter. Adding cold aerated water makes the pakoras extra crispy.

 

#4 Double Coating in Cornflakes

Once the food is coated in the batter then chill in the refrigerator and roll it in cornflakes before frying. The extra crispy layer of cornflakes will make the pakoras even yummier!

 

#5 Whisk to Aerate the Batter

Whisk the batter in one direction, either clockwise or anti-clockwise to aerate the batter. Aerating the batter will makes the pakoras fluffy as well as extra crispy.

 

Here’s how to make Veg Manchurian on Crispy Noodles?

Make Double Cheese Chilli Pakoras 

Veg Manchurian on Crispy Noodles | Vegetarian Snacks | Chinese Street Food

Video Recipe

 

 

 

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Printable Recipe – Veg Manchurian on Crispy Noodles

 

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Veg Manchurian on Crispy Noodles
Veg Manchurian is a common favorite chinese street food. We all crave for it! Care to make it healthier and guilt free? This natural foods recipe uses a steaming method. No frying makes the veg manchurian light, fluffy and deliciously moist.
Chinese Street Food
Course Snacks, Vegetarian
Cuisine Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
Manchurian balls
Ingredients
For the Veg Manchurian Balls
For the sauce
For the crispy noodles
Course Snacks, Vegetarian
Cuisine Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
Manchurian balls
Ingredients
For the Veg Manchurian Balls
For the sauce
For the crispy noodles
Chinese Street Food
Instructions
Manchurian Balls
  1. Roughly chop all the vegetables for the manchurian balls. Add them into a mixture and grind them into a course mixture.
  2. Add cornstarch and salt to the mixture. Mix well.
  3. Take a spoonful of mixture and roll it into a lemon ball shape. Repeat this until the entire mixture is shaped into manchurian.
  4. Heat water in a wok and place a bamboo steamer lined with lettuce or salad leaf in it.
  5. Place the manchurian balls in batches and steam them for 5 to 7 minutes.
  6. Allow them to cool. Then roll each of them in cornstarch, dust off the excess and set aside.
Manchurian Sauce
  1. In a wok, heat vegetable oil.
  2. Add the manchurian pieces and allow them to turn golden brown on both sides.
  3. Add chopped garlic, ginger, spring onion bulbs. Add green chilli if you would like the sauce to be hot and spicy. Saute all the ingredients together.
  4. Add chopped carrot and allow them to cook for 2 minutes.
  5. In a glass of cold water, add dark soy sauce and cornstarch and mix well until there are no lumps remaining in the solution. Add salt if required.
  6. Add the cornstarch solution to the wok with the manchurian and allow it to come to boil. Mix well.
  7. Turn off the heat and add chopped spring onion leaves to the sauce. Mix well and set aside.
Crispy Noodles
  1. Cook the instruction without the spice mix, as per the instructions given on the pack.
  2. Add salt and a few drops of soy sauce. Allow the noodles to cool to room temperature.
  3. Take two same size glass bowls that are fitted easily on top of each other. Smear some oil in one bowl and at the bottom of the other bowl. Repeat this with all the pairs of bowls to be used to make as many nests as you wish to serve.
  4. Divide the noodles into 3 parts. Add one part of the noodles in one of the greased bowls. Take the other fitted bowl with oil at the bottom and neatly fit on top of the noodles to make a nest. Repeat the same with all the remaining noodles for small nests. Or You can also use the entire pack of noodles and two big bowls to make a single crispy noodles nest.
  5. Keep the fitted bowls with noodles in the refrigerator for 20 to 30 minutes.
  6. Take the set noodles nest and pan fry them with hot vegetable oil on a non-stick pan.
  7. Place the crispy noodles on a serving plate. Place the manchurian balls with a spoonful of sauce on top. Garnish with toasted sesame seeds and spring onions greens.
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Baked Multigrain Mathri Canapes | Party Food | Vegetarian Snacks


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Baked Multigrain Mathri Canapes
Enjoy the festive season and get healthy, stronger and fitter at the same time! These Mathris have amaranth seeds, flax seeds and rolled oats. They are made with whole wheat flour so they are good to taste and good for health.
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Multigrain Mathri
Mustard Topping
Chilli Cheese Topping
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Multigrain Mathri
Mustard Topping
Chilli Cheese Topping
Instructions
  1. Sieve the whole wheat flour and salt together.
  2. On a flat surface, add whole wheat flour and refined flour.
  3. Make a well in the centre and add ghee.
  4. Mix with your fingers till it becomes breadcrumbs like powdery texture.
  5. Add the chilled water and bring the dough together.
  6. Add the flax seeds, amaranth seeds and oats and knead it into the dough.
  7. Divide the dough into 4 equal parts.
  8. Flatten one part of the dough and roll it out to 2mm thickness. Repeat the process with the other three parts.
  9. Trim the uneven sides and cut a rectangle.
  10. Cut the rectangle sheet into triangle crackers and poke them with a fork or knife point.
  11. Line a baking tray with aluminium foil. Place the mathris on the tray.
  12. Preheat the oven at 200 degree celsius for 15 minutes.
  13. Place the mathris in the preheated oven. Bake at 200 degree celsius for 10 to 12 minutes.
  14. Allow them to cool. Store in an air tight container.
Mustard Topping
  1. Mix both ingredients together. Whisk them into a smooth paste. Place a dollop of the topping on the mathri.
Chilli Cheese Topping
  1. Mix both ingredients together. Whisk them into a smooth paste. Place a dollop of the topping on the mathri.
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5 Innovative Vegetarian Food Ideas, Snacks & Homemade Mithai for Diwali Party

5 Diwali Party Ideas

5 Diwali Party Ideas

Need new and innovative ideas Vegetarian food ideas, snacks and homemade mithai for a Diwali party are meant to wow everyone? These fun recipes are quick and easy to prepare. They will take less time but make a bigger impression on your vegetarian Diwali party guests.

 

  1.  Eggless Egg Kebab with Leftover Chhole – Special something for vegetarians

Do you want to cook up a dish to remember for vegetarians? This leftover chhole kebab looks like an egg but it is a vegan preparation. It is unique, fun and easy to cook! You can simply use leftover chhole or use boiled or canned chickpeas. There’s a sinful center of creamy paneer and the outer covering is spicy and delicious. This is the vegetarian variety of scotch eggs, if you will. Check out the innovative vegetarian recipe here!

  1. Mickey Mouse Besan Laddoo for Kids in 15 minutes

Kids will love to make it and eat these nutritious laddoos. Packed with protein, they are full of goodness for growth and development of the muscles.The mouse face is tucked with slices of almonds to boost the taste and energy. Share happiness and smiles on your Diwali Party. Here is the recipe.

 

 

  1. Leftover Dal Soup in Bread Bowl – Classy European Snack for party guests

Wondering what you can make with some leftover black dal? Wonder no more. Here’s a black dal that can be served to special guests in a bowl made of bread! Just break a piece of bread from the sides and dip it in the European style soup. Isn’t this a great food idea for vegetarians? It is easy to make and filling for party guests. See the recipe here.

 

 

  1. Leftover Roti Sweet for Surprise Guests

This sweet looks like a million buck. It is bound to get your surprise guests wondering how you pulled it off in such a short time. Most homes have leftover rotis and yogurt lying in the fridge, even if you have a little rice instead of roti, you can try out this yummy dish.

 

 

  1. 15 Minutes Homemade Malai Barfi for a quick fix mithai

Malai barfi is best eaten fresh, really fresh. When there’s no mithai at home, or someone doesn’t like what you’ve bought from the store, this malai barfi is the perfect quick fix. It is ready in 15 minutes and really yummy too. Here’s a recipe for Homemade mithai.

 

Do try out these recipes and share pictures with us on our Facebook and Instagram accounts. We would love to hear more food ideas. Share your Diwali recipes and ideas here. The best recipe submissions will get a Diwali surprise gift from us.  Have a yummy Diwali.

Foodmantra team will always research and bring you new recipes, videos with natural foods that are nourishing. For more recipes, videos and tips you can subscribe to our YouTube channel – FoodmantraTV here. 

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