top 5 dellicious recipes from kitchen champion……..

Looking for Recipes? here are stop 5 yummy recipes from knor presents kitchen champion…..

1.eggplant massala bath

ndian baby eggplants are deep fried and mixed with home made spice powder. Oil is tempered with spices and eggplant mixture is briefly fried. Rice is steamed and then added to the eggplant mixture and briefly cooked. Serve the eggplant masala baath with raita.
Makes: around 3 Servings of Eggplant Masala Baath.

Ingredients:

Baby Eggplants 7 – 8
Rice 1 1/2 Cups
Salt to taste
Oil as required
Ghee 1/2 tsp

Masala:

Marathi Mogga 1
Star Anise 1/4
Coriander Seeds 1 1/2 tbsps
Whole Red Chiles 4 – 6
Cloves 1
Cinnamon 1 inch Stick

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a big pinch
Curry Leaves 8
Oil 1 tbsp

Method of preparation:

Remove stems, wash and chop the eggplants into small chunks.

Heat half a tsp of oil in a pan, add all masala ingredients in order.
When the mixture is aromatic, remove from heat.
Cool to room temperature and grind into fine powder.

Deep fry the chopped eggplant until they turn golden in color.
Strain the deep fried eggplant and mix it with the ground spice powder and salt.

Wash rice under fresh water and strain the rice.
If using basmati rice, soak the rice in water for half an hour before straining.

In a heavy sauce pot or in a cooker, add ghee, rice and few pinches of salt.
Fry for couple of seconds and pour 2 1/2 cups of water.
Bring to boil and cook covered till all the water is absorbed.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When urad dal changes color, add the spiced eggplant mixture and fry for couple of minutes.
Slowly add the steamed rice and mix everything thoroughly.
Remove from heat and keep the pot covered for couple of minutes.
Serve eggplant masala baath with any raita of your choice.
Notes: Make sure to cook the rice right.

 

2.wheat flour balls

Wheat flour is made into a dough. The dough is then made into small balls and these are pressure cooked. Oil is tempered with spices and fenugreek leaves are cooked in it. Then cooked wheat flour balls are added along with some spices and crushed peanuts for crunch.
Makes: around a Serving of Wheat Flour Balls Upma.

Ingredients:

Wheat Flour 1/2 Cup
Fenugreek Leaves 3/4 Cup Packed
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Lemon Juice 1 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Curry Leaves 3
Roasted Peanuts 1 tbsp
Salt to taste
Oil 1 tsp

Method of preparation:

Coarsely crush the roasted peanuts.
Wash and roughly chop the fenugreek leaves.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for couple of minutes.
Dive the wheat flour dough into peanut sized portions.
Form each portion into small ball and place it in a vessel.
Pressure cook the wheat flour balls for 3 whistles.

Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and asafoetida.
After a few seconds, add fenugreek leaves, turmeric and salt.
Once fenugreek leaves wilt, add cooked wheat flour balls.
Mash some of the wheat flour balls if desired.
Fry for couple of minutes and remove from heat.
Stir in red chile powder, ground peanuts and lemon juice to the wheat flour balls.
Serve wheat flour balls upma with ketchup.

3.banana pecan smoothie

 

Ripe banana is used here to make the smoothie. Soy milk is used instead of regular milk to keep it vegan. Pecans give the smoothie a very nice texture and flavor. Blend all the ingredients for the banana pecan smoothie.
Makes: 1 glass of Banana Pecan Smoothie.

Ingredients:

Banana 1 Medium
Soy Milk 1/2 Cup
Pecans 3

Method of preparation:

Peel and roughly chop the banana.
Freeze the banana for couple of hours.

Smoothly blend the banana, soy milk and pecans using a juicer.
Remove the smoothie onto a serving glass.
Serve banana pecan smoothie immediately.
Notes: Choose ripe banana for best results.

Suggestions: Add a tsp of honey for sweetness. Soy milk can be replaced with skimmed milk if desired. Crushed ice can also be added.
Variations: You can also add walnuts or almonds etc…

4.spicy buttermilk

Home made yogurt is blended with water to make buttermilk. A tempering is prepared with cumin, mustard seeds along with green chiles, curry leaves and cilantro. Then buttermilk is churned along with tempering. This spicy buttermilk is often served chilled during summer months.
Makes: 2 Servings of Spicy Buttermilk.

Ingredients:

Plain Yogurt 1 Cup
Water 1 Cup
Green Chiles 1
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 2
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Oil 1/2 tsp

Method of preparation:

Remove stem, wash and finely chop green chile.
Remove the seeds inside the green chile to reduce the heat.
Wash and finely chop cilantro.
Wash and tear the curry leaves.

Heat oil in a small pan, add cumin seeds and mustard seeds.
When mustard seeds start to splutter, add green chiles, curry leaves and cilantro.
Remove from heat and let it cool to room temperature.

In a deep vessel, pour yogurt, water, lemon juice, above tempering and salt.
Churn all the contents thoroughly with a whisk.
Pour onto serving glasses and serve spiced buttermilk chilled.
Notes: Make sure to adjust the water consistency according to the preference.

Suggestions: Adjust the spice with green chiles. Use a blender to thoroughly blend yogurt and water. Then stir in the tempering for a quicker process.
Variations: You can also avoid tempering if you wish. A small piece of ginger can also be added for extra heat.

 

5.Dahi Papdi Chaat

 

Dahi papdi chaat is a savory preparation made using small crisp flat puri layered with various ingredients. Each flat puri is topped with potato and garbanzo and later drizzled with various chaat chutneys. Dahi padi chaat is finally topped with whisked yogurt and garnished with chopped cilantro and fine sev which is optional.
Makes: a Serving of Dahi Papri Chaat.

Ingredients:

Papdi / Papri 8 – 10
Potato 1 Small
Cooked Chickpeas 2 – 3 tbsps
Tamarind Chutney 1 tbsp
Green Chutney 2 tbsps
Garlic Chutney 1 tsp (optional)
Plain Yogurt 4 tbsps
Garam Masala 1/2 tsp
Roasted Cumin Powder 1/4 tsp
Red Chilli Powder 1/8 tsp
Chaat Masala 1/4 tsp
Black Salt a Pinch
Cilantro Few Sprigs
Fine Sev 1 tsp
Salt to taste

Makes: around 15 Papdi
Papdi:

Plain Flour / Maida 3/4 Cup
Oil 1 tsp
Salt to taste
Oil for deep frying

Method of preparation:

To prepare papdi, mix together plain flour, oil and salt in a mixing bowl.
Add sufficient water and knead into a pliable soft dough.
Leave the dough covered for around 20 minutes.

Divide the dough into 15 – 20 portions.
Take each portion of the dough and roll each into 2 – 2 1/2 inch diameter papdi.
Make sure the rolled out papdi is not too thin and not too thick.
Prick each padi multiple times with help of a fork to avoid puffing.

Fill a deep frying pan till 3/4th full and heat it on medium – high heat.
When oil gets hot, add around 5 rolled out papdi carefully into hot oil.
Deep fry the papdi till golden brown on both sides and crisp.
Remove the papdi with slotted spoon and transfer to a absorbent paper.
Let the papdi come to room temperature before storing them in a tight jar for further use.
If the papdi is not crisp once it comes to room temperature, put them back into hot oil and fry till crisp.

Clean and finely chop cilantro.
Whisk yogurt with few tbsps of water and a small pinch of salt.
Boil the potato, peel and thoroughly mash it.
Add cooked chickpeas to the mashed potato along with turmeric powder, cumin powder, garam masala and salt.

Arrange flat crisp papdi on a serving plate.
Layer each papdi with a teaspoon of mashed potato and garbanzo mixture.
Pour a tsp or more of tamarind chutney and green chutney on each layered papdi.
Finally pour the whisked yogurt on each papri along with garlic chutney.
Sprinkle red chilli powder, chaat masala and black salt to taste.
Garnish with fine sev and cilantro and serve dahi papdi chaat immediately.
Notes: Make sure not to leave the papdi for long once layered with chutneys. Papdi is also made with wheat flour or sooji at times.

Suggestions: If the papdi is not spicy enough, add few teaspoons of red chutney or green chutney on the papdi.
Variations: Layering for dahi papdi chaat vary along with the spices being used. Peas, moong sprouts, green peas can be used. Finely chopped onion or tomato can also be added to papdi chaat.
Other Names: Dahi Papdi Chaat, Dahi Papri Chaat, Sev Dahi Papdi Chaat, Crisp Papdi Chaat

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