Black Forest Cake Recipe | How To Make Perfect Black Forest Cake

Black Forest Cake Recipe | How To Make Perfect Black Forest Cake

Today I’m going to share a delicious recipe for homemade Black Forest Cake! This recipe consists of three decadent chocolate cake layers brushed with Kirsch and filled with a luscious cherry filling and whipped cream frosting. 

Any occasion will feel more special with this elegant dessert, thanks to its flavorful pairing of rich chocolate and cherries, as well as its impressive height and presentation.

Although it’s packed with flavor, Black Forest Cake isn’t overly sweet, and it’s boozy Kirsch(wasser) flavored cherry filling places it into the category of a more sophisticated adult cake- don’t serve it up to the kids unless you make an adjustment or two :0).

There are tons of variations of Black Forest Cake floating around, but this is the version that we love best- we hope that you love it too!

Ingredients For Making Black Forest Cake

Chocolate Cake:

 1¾ cups (250 gm) all-purpose flour, sifted

 ⅔ cup (65 gm) natural unsweetened cocoa powder, sifted

 2 teaspoons baking soda

 1 teaspoon baking powder

 1 teaspoon salt

 2 cups (400 g) granulated sugar

 2 large eggs

 ½ cup (120 ml) neutral oil, such as canola or vegetable oil

 2 teaspoons pure vanilla extract

 1 cup (240 ml) buttermilk

 1 cup (240 ml) hot water

Cherries and Cherry Syrup:

 1 cup drained, canned cherries

 ¼ cup Kirsch, or another cherry liqueur

 cherry juice from canned cherries (drain cherries and reserve the juice)

Whipped Cream Frosting:

 3 cups heavy cream, cold

 ½ cup powdered sugar, sifted

Optional Decorations:

 200 g. chocolate shavings

 Fresh whole cherries

Instructions For Making Black Forest Cake

1.To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake tin that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.

2.In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.

3.In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That's ok.

4.Scrape batter into prepared tin. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.

5.To make the syrup: place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.

6.To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here.

7.Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with 1/3 of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there’s no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.

Also check:-Eggless Vanilla Cake Recipe | Soft and Spongy Vanilla Cake Recipe

TIPS FOR THIS BLACK FOREST CAKE:

1.You can leave the cherry liqueur out (though it is traditional) or use a non-alcoholic version

2.You can use Maraschino cherry or use cherry pie filling instead of fresh cherries.

3.When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better. I stick my mixer bowl and whisk in the freezer beforehand to chill them before starting.

4.This cake will not keep incredibly long due to the whipped cream. I recommend eating within 1-2 days and storing in the fridge. I do not recommend freezing.

Soya Chaap Sticks | How To Make Soya Chaap Sticks At Home

Soya Chaap Sticks | How To Make Soya Chaap Sticks At Home

While most people in the Indian subcontinent know what soya chaap is, it may be unfamiliar to others. As the name implies, this product is a protein source made from soybeans.

Soya chaap sticks are prepared by covering ice cream sticks with strips of a dough that is made with soybeans, soya chunks, and all-purpose/rice flour. The result is then processed so that it can be frozen and kept for later use.

The recipe below is for  the raw soya chaap sticks, you can make Malai chaap,Afgani Chaap,Tawa Chaap,Gravy Chaap Recipe.

Soybean is a very good non-meat protein source for vegetarians. You can serve this with roti, paratha, or even naan—all of which are various forms of Indian flatbread.

Ingredients for making Soya-Chaap Sticks:

Soyabean Seeds - 1 small cup, soaked in plain water for 12-14 hours

Soya Chunks - 1 small cup

All Purpose Flour - 1 small cup

Salt - 1/2 tea spoon

Water

Ice Cream Sticks - 4

Procedure for making Soyachaap Sticks:

1.Take good quality and fresh soyabean seeds. Now wash them nicely with plain water and then soak them in clean water for 12-14 hours.

2.The soyabean seeds will swell after soaking in plain water for 12-14 hours. Then strain off the water in which they were soaked and wash the soyabean seeds again with plain and clean water.

3.Now transfer the soaked soyabean seeds to a mixer jar and add 2-3 table spoon water to it. Then grind the soaked soyabean seeds to form a fine paste.

4.Now take a deep vessel and pour some water in it. Add a little salt and heat it until luke warm. Then add the soyachunks to the lukewarm salty water and soak them for 10-15 minutes.

5.After 10-15 minutes strain off the excess water and press the soyachunks, to squeeze off the excess water. Then transfer these soyachunks to a mixer jar and grind them to form a coarse paste.

6.Transfer this coarse soyachunks paste to a plate. Add the fine paste of soyabean seeds to it, followed by a little salt. Mix all the ingredients well together to form a uniform paste.

7.Now add the all purpose flour slowly to it, to bind the paste mixture and form a dough. (Use only that much flour, as much is requried for making the dough. Usually, a little more than 1/2 cup all purpose flour is required for making the dough.) Kneed the mixture to form a soft dough.

8.Now divide the dough into 2-3 partitions. Take one part and dust it with some dry all purpose flour and roll it flat like chapati on the rolling plate.

9.Then cut 1 inch broad strips of this chapati (as shown in tha image below).

10.Then take one ice cream stick and one strip. Now cover the stick with the strp as shown in theimages below. Prepare all soya chaap sticks similarly.

11.Now boil some water in a deep vessel. The water in the vessel should be enough so that the sticks do not touch each other while boiling in it.

12.When the water comes to boil, lower the flame to a medium-low level and add the soya chaap sticks to it. Allow them to boil for 10-12 minutes.

13.Remove the soya chaap sticks from the boiling water after 10-12 minutes and transfer them to another vessel containing cold water. Leave them in cold water for 15 minutes.

14.After 15 minutes take the soya chaap sticks out of the water and place them in zip-lock air-tight food packeets to store them in freezer. Or you can use them directly for making any dish. These soya chaap sticks can be stored in freezer for 1 week.

If you try this recipe and love it, please leave a comment and hit those star rating buttons. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.

Veg Momos Recipe | How To Make Veg Momos

Veg Momos Recipe | How To Make Veg Momos

Veg momos recipe is one of the most requested among Indian Chinese Food Reciepe. Veg momos are a tantalizing, traditional food of Tibet and Nepal. Momos, dim sum, wontons are different names of a variety of savory dumplings that are popular China, Nepal, Tibet, Bhutan and in many North Eastern states of India. These cute culinary beauties are equally popular in the Hindi speaking states and South India. Walk down to most popular street hawkers selling Indian Chinese food, you are sure to find a variety of momos on their menu list. Momo is a small bite sized savory snack or steamed dumpling with a filling which vary from mixed vegetables, greens, mushrooms, tofu, meat, chicken and shrimp.

You will find a variety of momos with different fillings both vegetarian and meat based, different folding techniques, steamed and deep fried, at Indian Chinese food stalls manned by street hawkers especially in North Eastern states. If you are yet to try veg momos then you are missing one incredible culinary creation. You must try these cute vegetable momos at least once as you are sure to get mesmerized by a burst of flavors and textures in each bite. These minimally flavored veg momos with red chutney make for a light yet satisfying dinner.

I love to make veg momos at home as it’s an easy peasy process and way better than restaurant style momos. I do not use store bought wonton wrappers and I make veg momos from scratch by making the momo dough, preparation of vegetable filling, shaping and steaming. Like bread dough kneading, There are hundreds of momos recipes available online with a lot of variations in terms of the fillings used. I am sharing a simple, step by step veg momos recipe.

IngredientsFor veg momos stuffing:

1 tablespoon Oil

2 teaspoons Garlic finely chopped

1 teaspoon Ginger finely chopped

½ cup Onion finely chopped

½ cup Cabbage finely chopped

½ cup Capsicum (Green bell pepper) finely chopped

½ cup Carrot finely chopped

Salt to taste

¼ teaspoon Black pepper powder

¼ cup Spring onion (green onion or scallion) , green part only finely chopped

1 ½ teaspoons Soy sauce

For outer cover:

1 cup All purpose flour (Maida)

Salt to taste

¼ cup + 1 tablespoon Water

Instructions For Making Veg Momos Stuffing:

1.Heat the oil on medium-high heat and fry ginger, garlic for few seconds.

2.Then stir fry chopped vegetables with stirring continuously for 3-4 minutes.

3.Now add salt and pepper, stir fry again for 2 minutes.

4.Then mix in spring onion greens and soy sauce and turn off the stove.

5.Let the stuffing cool down.

CHILLI POTATO RECIEPE | HOW TO MAKE CHILLI POTATO

Shaping and steam cooking Veg momos:

1.To make outer covering dough, mix all purpose flour and salt in a bowl, knead into a smooth yet stiff dough by adding little water at a time.

2.Cover the dough and let it rest for 10-15 minutes.

3.Then divide the dough into 20 equal portions and make smooth balls.

4.Work with one ball at a time and roll into 4 inch diameter circle.

5.Put a tablespoon of stuffing in the center and shape the momos as shown in step by step photos above.

6.One shaped all of them. Prepare the steamer by adding a glassful of water in a steamer pan and bring it to a simmer on medium heat.

7.Grease the steamer tray with oil and arrange shaped momos on it.

8.Steam cook them for 6-8 minutes or till the outer layer looks shiny, transparent and by touch it doesn’t feel sticky.

9.Remove from the steamer and serve hot or warm

Veg Manchurian Recipe | How To Make Veg Manchurian At Home

Notes:-

firstly, knead the dough well; else the momos will be chewy.

also, add vegetables of your choice in momos stuffing.

additionally, steam the momos just before serving. cooled momos will not taste great.

finally, veg momos recipe tastes great when prepared with spicy and with more filling.

Veg Manchurian Recipe | How To Make Veg Manchurian At Home

Vegetable Manchurian is belongs to specifically Indian Chinese Cuisine. Manchurian is an indian chinese fried food item popular in India due to adaptation of  chinese cooking to suit indian taste.
There are two different variety of Vegetable manchurian is popular dry and with gravy.Both had it’s unique taste, both are prepared by using common ingredients like cabbage, carrot, capsicum, spring onion, corn flour and refined flour etc.Dry Vegetable Manchurian is best served as starter and in my home this dish is liked by all.
For Healthy Version You can bake Vegetable Manchurian Balls, instead of deep fry them. You can bake these balls in airfryer with greasing ½ tsp oil at 180 degree for 15 minutes.these Vegetable Manchurian Balls are equally tasty and crisped as compare to deep fried balls.
In Indo Chinese Cuisine there are some few most popular recipe like, Chili Paneer, Corn Soup, Fried Rice,Hakka Noodles and Vegetable Manchurian.
Vegetable Manchurian With Gravy also goes well with fried rice, schezwan fried rice or any type of noodles.
Vegetable Manchurian Gravy recipe, I presented here is fully tried and tested recipe, like all my recipes.
In Vegetable Manchurian Gravy  recipe deep fried vegetables balls are cooked in soya sauce based gravy and served with  fried rice or hakka noodles.

Ingredients For Veg Manchurian Recipe

For the Manchurian Balls

• 1 Cup Shredded Cabbage

• 1/2 Cup Shredded or Grated Carrot

• 1/4 Cup Capsicum, finely chopped

• 1/2 Cup Onion, finely chopped

• 1/4 Cup Spring Onions, finely chopped

• 1/2 Tablespoon Ginger-Garlic Paste

• 2 Tablespoon Cornstarch or Cornflour

• 1/4 Cup All purpose Flour (Maida)

• 1 Teaspoon Salt, or to taste

• 1/2 Teaspoon Black Pepper

• 1 Teaspoon soya sauce

• Oil for Frying

For the Gravy

• 3-4 Cloves of Garlic

• 1 Inch Piece of Ginger

• 1-2 Green Chillies, finely chopped

• 1/2 Cup Onion, finely chopped

• 1/2 Cup Spring Onion, finely chopped

• 1 Teaspoon soya sauce

• 1 Teaspoon Chilli vinegar

• 2 Teaspoons green chilli sauce

• 1 Teaspoon red chilli sauce

• 1/2 Teaspoon Salt, or to taste

• 1/2 Teaspoon Black Pepper

• 2 Teaspoons Oil

Instructions For Veg Manchurian Recipe

Preparing the manchurian balls

1.Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls.

2.Add Ginger Garlic Paste, Salt, Pepper and Soy Sauce. Take care not to add too much of Salt because Soy Sauce already has some in it.

3.Add All Purpose Flour (Maida) and Corn Flour / Cornstarch.

4.Mix all the ingredients well. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.

5.Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside

6.Make sure that the oil is sufficiently hot before adding the the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.

7.Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.

8.Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.

Preparing the gravy

1.Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them.

2.Add onions & Spring Onions and fry them on high heat till they turn golden brown.

3.Then add Soy Sauce, Vinegar, Green Chilli Sauce, Red Chilli Sauce, salt & pepper.

4.You can add 1 teaspoon corn flour to thicken the gravy if required.

5.Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.

6.Gravy Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onion greens or with other Indo-chinese dishes like rice and noodles.


If you’ve tried this Manchurian Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

Vegetable hakka noodles recipe

Street style Vegetable Hakka Noodles make a great weeknight meal!

These are great on their own or serve along with Chilli Paneer or Gobhi Manchurian for an Indo-Chinese dinner!

The Indian version of Chinese is so popular back home that it’s now a cuisine on its own. At least I would like to believe that!

Whenever the cravings strike, I simply make them at home. They are really easy to make with few basic ingredients.

Ingredients For Veg Hakka Noodles Recipe

• 1 Pack (300 gm) of Hakka Noodles

• 1/2 Cup Onion, thinly sliced

• 1/2 Cup Colored Capsicum (Bell Pepper), thinly sliced

• 1/2 Cup Cabbage, shredded

• 1/2 Cup Carrots, shredded

• 3-4 Stems Spring Onions, chopped

• 3-4 Cloves of Garlic, grated

• 1 Green Chilli, finely chopped

• 2 Teaspoons Soya Sauce

• 1 Teaspoon White Vinegar

• 1 Teaspoon Green Chilli Sauce

• 1 Teaspoon Red Chilli Sauce

• 1/2 Teaspoon Salt, or to taste

• 1/2 Teaspoon Black Pepper Powder

• 1 Tablespoon Oil

Instructions For Veg Hakka Noodles Recipe

1.Boil 2 cups of water in a vessel. Add 1 teaspoon Oil in the water which will prevent the noodles from sticking to each other. Also add a pinch of Salt so that it gets absorbed in the noodles while cooking. Add the noodles to the water and cook them according to the instructions on the pack till they are tender.

2.When the noodles are cooked, drain the hot water and place them in a colander. Lightly hand toss them to separate the noodle strands and run the noodles under cold water to stop the cooking process, so the noodles do not become mushy.

3.You can prepare the gravy while the noodles are cooking. Heat 2 tablespoons of oil in a wok (kadhai). Add grated Garlic & finely chopped Green Chillies and fry them.

4.Then add thinly sliced Onions and colored Bell Peppers (Capsicum).

5.Also add shredded Cabbage and Carrots along with chopped Spring Onion whites.

6.Toss the vegetables lightly for a few minutes, stir frying them on high heat till they are cooked but still crunchy. Do not cook overcook the vegetables.

7.Add Soy Sauce, Vinegar, Green Chilli Sauce and Red Chilli Sauce. Also add Black Pepper Powder and Salt to taste.

8.Toss lightly to mix the sauces with the vegetables.

9.Add boiled noodles to the vegetables and toss to coat the noodles.

10.You can use 2 forks to mix the noodles so that they don't get smushed.

11.Finally add some finely chopped Spring Onion Greens for garnish.

12.Veg Hakka Noodles are ready. Serve them hot along with any Indo-Chinese side dish.

Choose the right noodles

There are a lot of noodles available in the market so choose the right one to make street style hakka noodles at home.

I use Ching Vegetarian Hakka noodles and I think they are just perfect for this recipe. You can find them easily at all Indian grocery stores.

Chilli Panee Reciepe | How To Make Chilli Paneer Dry And Gravy

Hot and spicy chilli paneer prepared with step by step is delicious delight anytime. Whether served as starter or served as side dish with Chinese fried rice or schezwan fried rice, it’s definitely going to leave your taste buds wanting for more. This recipe is for preparing dry Chinese paneer chilly. It uses and recommends deep-frying of marinated paneer cubes for best taste but you can shallow fry and can make it a healthy dish.

Ingredients To Make Chilli Paneer

For Frying Paneer

Paneer - 400 gm Cut in Big Cubes

Maida / White Flour - 1/2 Cup

Corn Flour / Corn Starch - 1/2 Cup

Black Pepper Powder - 2 Tsp

Salt - 1/2 Tsp

Sugar - 1/2 Tsp

Soy Sauce - 2 Tsp

Kashmiri Red Chilli Powder - 1 Tsp

Water - 1/2 Cup

Oil to Fry

Gravy

Seasme Oil / Til oil - 2 Tbsp

Garlic - 2 Tbsp Chopped

Ginger - 1 Tbsp Chopped

Green Chillies - 5

Onion - 1 Big Cut in Triangles

Red Bell Pepper / Red Capsicum - 1/2 Cut in Triangle

Green Bell Pepper / Green Capsicum - 1/2 Cut in Triangle

Ketchup - 3 Tbsp

Chilli Sauce - 2 Tbsp

Soy Sauce - 1 Tbsp

Vinegar - 2 Tsp

Salt - 1/2 Tsp

Red Chilli Powder - 1 Tsp

Water - 2 Tbsp + Corn Flour - 1 Tbsp

Black Pepper - 1 Tsp

Spring Onion Green To Garnish

Instructions To Make Chilli Paneer

For Frying Paneer

In a big bowl Take Maida, , Corn Flour, Black Pepper, Salt, Sugar, Soy Sauce, Kashmiri Red chilli powder. Mix well.

Now add water and mix well so that there are no lumps.

The liquid should be medium thick consistency.

Now Coat all the Paneer cubes in this batter so its covered completely.

Let it sit for few minutes.

Now In a Wok or Kadai take oil for frying and heat it to 375 F.

Add Paneer pieces one by one and fry till Golden Red.

Gravy

In a Pan on medium high heat add Seasme Oil.

Not add Garlic, Ginger and Green Chillies. Cook for a minute.

Now Add Onions cook for a minute. Add capsicum as well and cook till onions and capsicum are half cooked.

Now add Ketchup, Chilli Sauce, Soya sauce , Vinegar, Salt , Kashmiri Red Chilli Powder. Mix well.

Add Water+Cornflour mix. Cook for a minute.

Add Black Pepper, Mix well.

Now add the fried Paneer and mix. Let it cook for 2 minutes.

Garnish with Spring Onion Greens.

Recipe Notes:-
To make this dish even more spicy, Replace Kashmiri red chili powder with Half quantity of regular red chilli powder.


If you’ve tried this chilli paneer Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

CHILLI POTATO RECIEPE | HOW TO MAKE CHILLI POTATO | CHILLI ALOO RECIEPE

Chilli Aloo is an excellent Indo-Chinese dishes in Golden fried potatoes tossed with bell peppers, onions and the exotic sauce adds remarkable taste and flavour to the dish.

Everything about this starter is peppy – from the potato fingers to the sauce. Unlike many recipes, which derive the flavour mainly from the sauce and seasonings, here the potatoes perked up with garlic and chilli powder, even before deep-frying, to make sure that the flavour seeps in right to the core. The crisp potato fingers are then tossed with more garlic, spices, sauces and of course, honey, to make mouth-watering Honey Chilli Potatoes. This sweet and spicy treat can be served as a starter or as an accompaniment for noodles or fried rice.

Ingredients To Make Chilli Potato

• 3 medium Potato

• 2 tablespoons corn starch or corn flour

• ¼ teaspoon red chilli powder

• Salt to taste

• Oil for frying

For making chilli potato

• 2 teaspoon Oil

• 1 tablespoon garlic

• 1 tablespoon spring onion white chopped

• 1 medium onion sliced

• 1 small capsicum

• 1 green chilli

• 1 teaspoon soya sauce

• 1½ teaspoon Tomato ketchup

• ½ teaspoon red chilli powder

• ½ teaspoon Vinegar

• Salt as needed

• 1 tablespoon Spring onion greens

Instructions To Make Chilli Potato

-Wash and peel the skin from potatoes. Slice them into wedges in the same way as we do for french fries. Soak them in cold water for 30 minutes.

-After 30 minutes, drain the excess water from potatoes, and wipe them well with a kitchen towel to remove all the moisture from the potato pieces.

-In a bowl, add corn flour, pepper powder, salt and mix well. Add the drained and wiped potato pieces to this bowl, and toss gently so that the mixture gets coated on the potatoes.

-Heat oil in a pan. When the oil is hot enough, add the potato pieces in batches and fry them on medium flame till they become golden brown colour.

-Remove the potato pieces using a slotted spoon and transfer them to a kitchen tissue or an absorbent paper to remove excess oil. Keep them aside.

To make chilli potato

-Heat 1½ - 2 teaspoons of oil in a pan.

-When the oil is hot enough, add finely chopped garlic, slit green chilli, and saute well till the raw smell goes off.

-Add spring onion white, thinly sliced onion, and saute again on high flame till onion turns transparent.

-Add tomato ketchup, soya sauce, red chilli powder, sugar, vinegar and salt.

-Take care while adding salt, as salt is contained in the sauce. Add few tablespoons of water to the pan and mix well. Stir well until it reaches a saucy consistency.

-Add sliced capsicum, and stir well until it gets cooked.

-Add the fried potato pieces, and mix well so that the sauce gets coated well on the potato pieces.

-Finally, add  chopped spring onion greens. Turn off the flame

-Serve chilli potato as a starter or as a side dish with fried rice.

IDLI RECIEPE | HOW TO MAKE SOFT AND SPONGY IDLI RECIEPE

If you will go in the south, there are only a handful of dishes that you will come across. However, it doesn’t mean that there are fewer dishes there. There are a few dishes that are more popular than the others and one of them is Idli. It is known as one of the most popular dish of the South Indian cuisine and is best enjoyed with a mouth-watering sambhar and coconut chutney. Some people also like to have tomato-garlic chutney with plain idli, which is orange in colour as it gives the dish more taste and flavour. Traditionally, idli is prepared using soaked basmati rice, urad dal and fenugreek seeds. However, these days you can easily find idlis made of semolina, which is a little difficult to digest. Here’s an easy recipe of plain-old idli which requires very basic ingredients and can be prepared very easily. It is suggested to have idli in breakfast and brunch, though you can have it anytime. The nutrition content of idli is very high and it is said to be low in calories. Those, who are looking to lose weight, can try this easy yet quick recipe.

INGREDIENTS TO MAKE IDLI

1 cup Parboiled Rice (idli-dosa rice or short-grain rice)

1 cup Basmati Rice (or any rice)

1/2 cup Whole Urad Dal (skinned) or split Urad Dal

1/4 cup Poha (flattened rice / aval)

1/2 tablespoon Fenugreek Seeds (methi)

Salt to taste

Oil for greasing

INSTRUCTIONS TO MAKE IDLI

1.Rinse urad dal and fenugreek seeds in water for 2-3 times.

2.Soak urad dal, fenugreek seeds and poha (flattened rice) together in 1-cup water for 4-5 hours. (Dal’s size and volume would increase to almost double after soaking.)

3.Rinse both parboiled and basmati rice together in water for 3-4 times. (Place both types of rice in a large bowl and fill it with water till ¾th height. Rub rice grains between your fingers; this will make water turn cloudy. Drain the water and repeat the process for 3-4 times to rinse them properly.) Soak them together in 2-cups of water for around 4-5 hours.

4.Drain excess water from soaked urad dal and reserve it to use in grinding process in next step. Transfer drained dal and fenugreek seeds into large jar of mixer grinder or wet grinder.

5.Add 1/2 cup water (preserved in step-4) and grind until smooth texture. Gradually add more water (as needed) and grind until smooth and fluffy texture. To grind 1/2 cup urad dal, you would need approx. 1½ cup water. The amount of water required greatly depends on the quality of urad dal; so add water gradually and only as required. Ground dal mixture should have light and fluffy texture as shown in photo and it should not be very thin or very thick.

6.Transfer it into a large container.

7.Drain excess water from rice. Add drained rice in the same mixer-grinder or wet grinder jar.

8.Add water in small quantities as needed (approx. 1/2 cup total) and grind until slightly coarse texture.

9.Transfer ground rice mixture to the same container in which urad dal mixture is stored.

10.Add salt and mix it well. Batter should not be very thick or very thin. Idlis will turn hard if batter is too thick, and idlis will turn flat if batter is too thin. Cover it with a plate and keep it in warm place (at room temperature in summer, and in warm place in winter) for 8-10 hours. If you are living in cold place, place the batter in oven and keep the oven light on.

11.Size and volume of batter would increase as it ferments.

12.Stir the fermented batter with a clean ladle or a large spoon. You should see the tiny air bubbles in the batter as shown in the photo. These tiny air bubbles are critical to make idlis soft and spongy.

13.Check batter for salt and if required, add more salt and stir. Pour 1-2 glass water in the steamer and place it on the stove to heat over medium flame. Grease idli moulds with oil and pour batter over it.

14.Place moulds in the steamer. Cover steamer with a lid and steam the idlis for 10 minutes over medium flame. Check whether idlis are cooked or not by inserting a knife or a toothpick in the center of idli take it out. If it comes out clean, it means idli is cooked; if it doesn’t, then idli is not cooked yet; steam it for 3-4 minutes more and check again.

15.Remove idli moulds from the steamer and let them cool for few minutes. Remove idlis with a wet spoon; this will help you remove it easily from the mould.

16.Transfer them to a plate or in a casserole and cover with a lid to keep them hot. Serve hot with sambar and coconut chutney in the breakfast.

Tip: The type of rice used plays a major role in getting soft idlis. Idli rice sold exclusively for idlis is the best.

Medu vada | how to make medu vada at home

A traditional favorite breakfast and snack of south India, non-other than the classic Medu Vada. Very popular all over India, and is relished by all. Small ring shaped dumplings made with flavorful urad dal batter, deep fried until golden. Crispy from outside and super fluffy from the inside. The flavor is insane when served with sambar and coconut chutney. Sheer delight to start off your day.

INGREDIENTS FOR MAKING MEDU VADA

• 2 cups urad dal (husked & split black gram)

• 1 teaspoon cumin seeds

• 1 teaspoon black peppercorns, whole or crushed (optional)

• 1 or 2 sprig curry leaves, chopped

• 1 medium onion, finely chopped (optional)

• 1 or 2 green chilies, chopped

• 1 tablespoon finely chopped ginger

• ⅓ cup chopped coconut pieces, optional

• few sprigs of coriander leaves, chopped (optional)

• salt to taste

• oil for deep frying

• some water if needed to grind the batter

INSTRUCTIONS FOR MAKING MEDU VADA

soak the urad dal for 4 hours or overnight.

grind the soaked dal to a smooth batter with little water if required.

if the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. otherwise also you could add some semolina to the batter.

add the spices, herbs, onions and salt. mix well.

take a bowl of water. apply some water from the bowl on both your hands. take some batter in your right hand from the bowl. give it a round shape.

with your thumb make a hole in the center. you can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.

making medu vada

In a kadai heat oil. keep the flame to medium.

once the oil becomes hot, slid the vada into the hot oil.

once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.

fry them till crisp and golden. the oil should be not very hot, but medium hot. you want the vadas to be cooked from inside. very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. less hot oil will make the medu vada to absorb too much oil. even if the batter is thin then also the medu vadas will absorb too much oil.

fry all the medu vada this way till they become evenly browned and crisp.

drain them on kitchen tissue to remove excess oil.

serve the medu vada, hot or warm with sambar and coconut chutney.

Notes:

• Soak the urad dal for maximum for 6 hours, if it’s less, then the medu vada will turn out tough.

• Use as little water as possible while grinding.

• Dipping your hands in water is essential; it helps in shaping the vada.

• Do not fry on high heat they will give you the colour but inside will be raw. And do not fry on low heat they will absorb lot of oil.

MASALA DOSA RECIEPE | HOW TO MAKE SOUTH INDIAN STYLE MASALA DOSA

Masala Dosa Recipe is a very popular dosa recipe in all of the dosa varieties. This dosa is made by spreading a potato mixture or aloo masala as a dosa topping.

This is the most preferred dosa all across south india.

Dosa are usually in the form of pancakes and one of the common Indian breakfast recipes usually made by using the batter of rice and urad dal.

It does take a while to make this dosa as we need to keep the batter ready and this south indian masala dosa requires to make potato masala topping for the dosa.

It is a delicious breakfast recipe and a healthy one too and is mostly eaten by south indians with sambar or chutney. The south indian masala dosa needs a lot of patience and is definitely not an instant breakfast.

I love to try out various dosa varieties and with time would love to update different kinds of dosa recipes. The basic method of dosa making is always the same but, to it we can add different spreads as per our preference and relish its flavor.

Masala dosa is called with that name as we usually add potato masala as the topping to it where the potatoes are boiled, peeled and mashed and a masala is made with flavorful tempering.

Let me take you into insights of making this wonderful dosa recipe.

To the plain dosa, if masala that  is potato filling is added then it becomes masala dosa. If the batter is made perfectly then the dosa comes out very crispy and also gives an amazing golden or brown color if methi(fenugreek seeds) or chana dal is added.

INGREDIENTS TO MAKE DOSA

For Dosa Better

• 1 1/2 cups rice

• 1/2 cup urad dal

• salt to taste

• Oil

Masala Filling:

• 2 large potatoes

• 1 medium onion (chopped)

• 1/2 teaspoon yellow split peas

• 1/2 teaspoon mustard seed

• 1/2 teaspoon turmeric

• 1-2 green chili

• 1 tablespoon oil

• salt to taste

METHOD TO MAKE DOSA

Separately soak rice and urad dal at least 6 hour or overnight in  to water.

Grind the paste separately.

Mix together, add salt with water to make batter.

Leave in room temperature overnight.

Mix onion and chilies to the thin batter.

Heat pan or griddle with little ghee or oil.

Spread the mix on pan in circular motion to make thin Dosa.

Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.

Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

Add potatoes and mix and cook some more.

Add filling inside dosa shell and roll. Serve hot with chutney.

Tips to make perfect Masala dosa

• The consistency of the batter is very important while making the dosa.  

• While making the masala dosa, make sure the tava is very hot.

• Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosa to spread easily in a circular motion.

• Cook the masala dosa on a medium slow flame to make it crispy.

Chutneys to be tried with dosa:

• Green chutney

• Onion tomato chutney

• Coconut chutney

• Peanut chutney

If you’ve tried this masala dosa Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

VEG BIRYANI RECIEPE | HOW TO MAKE VEGETABLE BIRYANI

Vegetable Biryani is one of the most famous traditional recipes made with some easily available ingredients. This irresistible delicacy makes for a perfect wholesome meal, made with rice, spices and veggies, biryani is often prepared for special occasion and festivals. It tastes best when served with Raita, Salad and Sweets. Synonymous with good food and celebrations. biryani is often served with shorba (gravy) and kebabs. It's a perfect party recipe that can also be made in a pressure cooker without layering. This biryani recipe is the traditional way of making biryani in a pot, sealed with dough and slow cooked. We suggest you to follow the authentic way of preparing this dish as it tastes even better and aromatic, when you prepare it in the traditional way. To make it interesting you can add your own twist to this recipe by adding flavours as per your palate preference. Also, to make it more aromatic add some saffron strings and some kewra water, this will make the biryani amazingly delicious.

INGREDIENTS TO MAKE VEGETABLE BIRYANI

500g basmati rice

2 tbsp ginger paste

4 cloves of garlic, mashed to a paste with a little salt

2 green chillies, finely sliced

2 tsp garam masala

1 tsp ground cumin

½ tsp turmeric

1 tsp chilli powder

200g whole-milk yoghurt/curd

2 tbsp lime or lemon juice

50g fresh coriander, finely chopped (optional)

300g cauliflower, separated into florets

2 carrots, cut into 2cm chunks

300g squash, cut into small cubes

10 green beans, cut into 2cm lengths

25g butter, melted

2 tbsp milk, warmed

Generous pinch of saffron

2 bay leaf

 2 green cardamoms

3 cloves

1 black cardamom 

1 inch cinnamon

2 single strands of mace

Few cashews, raisins and almonds

2 onions, finely sliced and dried in kitchen paper

vegetable oil, to fry

2 Tsp of rose water or kewra water.

Few sprigs of coriander or mint, to serve

METHOD TO MAKE VEG BIRYANI

1. pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in water for 30 minutes.

2. after 30 minutes drain the rice and keep aside.

3. when the rice is soaking prep the other ingredients. rinse, peel and chop the veggies.

4. now we need to cook the rice. for cooking rice, you can use any method – microwave, pressure cooking or cooking in a pot. for cooking rice in a pot, take a deep bottomed pan. add 5 cups water and heat the water on a high flame.

5. when the water becomes hot, add all the spices and ½ tsp salt – 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and 2 single strands of mace.

6. bring the water to a boil on a high flame.

7. then add the rice.

8. just gently stir with a spoon or fork, after you add the rice. check the taste of water and it should taste slightly salty. if the water is not tasting slightly salty, then add some more salt.

9. do not reduce the flame and continue to cook the rice.

10. the rice has to be 75% or ¾ᵗʰ cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.

11. drain the rice in a colander. you can also rinse the rice gently with water so that the grains stop cooking.

MAKING VEGETABLE BIRYANI GRAVY

12. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices – 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.

13. now add the sliced onions.

14. stir and sauté them on a low to medium flame.

15. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.

16. when the onions are cooking, take fresh curd/yogurt in a bowl. beat the curd with a spoon or whisk till it becomes smooth.

17. sauté the onions till they become golden brown or caramelize.

18. then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.

19. sauté till the raw aroma of ginger-garlic goes away.

20. add the turmeric and red chili powder. stir and mix well.

21. next add the chopped veggies.

21. sauté for a minute or two.

22. add the beaten yogurt/dahi. stir.

23. then add ½ cup water.

24. season with salt. stir again.

25. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t overcook the vegetables. when the pressure settles down on its own, remove the lid and check the gravy. if the vegetables are not cooked well, then keep the cooker on the stove top and simmer the vegetable biryani gravy without the lid, till the vegetables are cooked. if there is too much water or stock in the gravy, then simmer till some water dries up. the veg biryani gravy should have a medium or slightly thick consistency and should not be watery.

26. add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.

27. when the veggies are cooking, warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.

LAYERING VEG BIRYANI

28. now in a thick bottomed pan, layer half of the gravy first.

29.then layer half of the rice.

30. sprinkle half of the chopped coriander, mint leaves and saffron milk.

31.layer the remaining gravy.

32. layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 Tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.

TO DUM VEG BIRYANI

33. now seal and secure the pot with aluminium foil. then cover with a lid. you can also seal the handi with a moist cotton cloth and then cover with the lid.

34.take a tava/griddle and heat it on medium flame.

35.when the tawa become hot, then lower the flame. keep the sealed veg biryani handi on the tava. keep the flame to the lowest and cook for 25-30 minutes. you can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame

36.once done, give a standing time of 5 to 7 minutes and then serve.

37.while serving, make sure you equally serve the vegetables as well as rice.

The delicious hyderabadi veg biryani with your choice of raita, onion salad, mango pickle, roasted papad. other accompaniments for this biryani are mirchi ka salan and veg shorba gravy.

NOTES 
For baking veg biryani

you could also preheat the oven to 180 degree celsius and then bake the veg biryani in the oven for 20-25 minutes.

please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven.

you will have to assemble the vegetable biryani as mentioned above in the oven proof utensil and then bake it.

If you’ve tried this veg biryani Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

How to make South Indian style Sambhar reciepe

A flavorful and delicious South Indian Sambar recipe made with lentils and vegetables is a fantastic accompaniment for soft and fluffy idlis, vadas and dosas.

Today’s recipe comes from the Southern land of India and is everyone’s favorite. Delicacies from South Indian cuisine are always relished in my household as they are incredibly flavorful and light on the tummy.

There are many varieties of sambar that are prepared using different vegetables and spices, and each one of it has a unique taste and flavor.

The one I relish the most is the mullangi sambar (radish sambar) and tiffin sambar. Below I have shared a simple version of vegetable sambar that I make a lot.

Ingredients for making Sambhar

For the Dal

1/2 cup Tuvar Dal

Salt to taste

1/2 tsp Turmeric Powder

1 tbsp Tamarind Paste

For the vegetables

10-12 Shallots

1/2 cup Eggplant Cubed

1/2 cup Carrot Cubed

1 Drumstick Cut into 2 inch pieces

1/2 cup Yellow Pumpkin Peeled and cubed

1 cup Water

1/4 tsp Turmeric Powder

For the masala

3 tbsp Vegetable Oil

1 tsp Mustard Seeds

3-4 Dry Red Chillies

15-20 Curry Leaves

1/2 cup Onion Finely chopped

1 cup Tomato Finely chopped

2 tbsp Sambar Powder

For the tempering

1 tbsp Vegetable Oil

1 tbsp Mustard Seeds

2-3 Dry Red Chillies

10-12 Curry Leaves

Instructions for making Sambhar

For the dal

Wash the dal and add it in a pressure cooker along with 2 cups of water, salt and turmeric powder.

Cook the dal until it is softened.

Remove the pressure cooker from heat and let the pressure release.

Remove the lid of the cooker.

Add tamarind paste in the dal and whisk until smooth and keep aside.

For the vegetables

Add all the vegetables along with water, salt and turmeric powder in a pan.

Cover the pan and cook until the vegetables are softened.

Do not over cook the vegetables otherwise they will become mushy.

You can cook the vegetables in a pressure cooker as well.

Keep aside.

For the masala

Heat oil in a pan.

Once the oil is hot, add mustard seeds, dry red chillies and curry leaves and let them crackle for a few seconds.

Onion and fry until they turn translucent.

Add tomatoes and cook for 4-5 minutes until their are mushy and everything comes together.

Add sambar powder and cook for another 3-4 minutes.

Add some water if the tempering is too dry.

Add the cooked dal and veggies in this pan and mix everything well.

Add more water to adjust the consistency of sambar.

Cook the sambar for 10-12 minutes on medium low heat.

For tempering

Heat oil in a pan.

Once the oil is hot, add mustard seeds, red chillies and curry leaves and let them crackle for a few seconds.

Pour the tempering over the sambar and serve hot.

Recipe Notes

The dal to make sambar should be very well cooked.

Increase or decrease the amount of tamarind according to your taste.

If you’ve tried this Sambhar Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

How to make perfect Dahi Bhallas (Dahi Vada)

The most loved Street snake of India particularly north India. Dahi bhalla can also be served as the chilled snack or a starter. During festive season like Diwali or Navratri. this quintessential street food from the by lanes of Delhi will get you hooked. Try your hand at making delicious and fluffy bhallas drizzled with sweetened curd, tangy chutneys and chat masala.

Ingredients for Dahi Bhalle

Split Black Gram 3/4 cup

Yogurt 4-5 cups

Salt to taste

Raisins 15-20

Ginger chopped1 inch piece

Green chillies chopped2

Gram flour (besan) 2 tablespoons

Oil to deep fry

Rock salt (sendha namak) 1 teaspoon

Sugar 1 tablespoon

Green chutney as required

Sweet date and tamarind chutney as required

Roasted cumin powder 2 teaspoons

Fresh coriander leaves 2 tablespoons

Method to make dahi bhalla

1- Rinse the dals with water and soak overnight in 3 to 4 cups water.

2- In the morning, drain the water and transfer the drained dal to a blender along with 1/3 cup water (approx), salt and cumin seeds.

3- Grind the mixture to a smooth paste.

4- Then transfer the batter to a stand mixer fitted with whisk attachment. You can also use a hand mixer here or use your hands and mix with a whisk/spoon.

Beat at medium speed for 5 minutes (using the whisk attachment) until the batter doubles in size and becomes fluffy.

It will also become lighter in color. If mixing by hands, whisk for around 10 minutes.

5- To check if the batter is ready for frying, drop some of it in a jar of water, it should float which means it’s airy and ready to fry.

6- Heat oil in a kadai on medium heat. Oil should neither be too hot, nor too cold. If it’s too hot- bhalla will become brown quickly but will be raw from inside.

Once the oil is heated, use a ice cream scoop or use your hands to drop batter into the hot oil. Do not overcrowd the kadai, give enough space for the bhallas to fry.

7- Fry the bhalla on medium heat, stir often.

8- Fry until they turn golden brown, this will take around 8-9 minutes on medium heat. Remove fried bhalla on paper towel.

Repeat until all batter is finished.

9- Let the bhallas cool. Once cooled, add fried bhalla to warm water for 20 minutes. Bhalla will swell up and increase in size.

10- After 20 minutes, take each bhalla and squeeze gently between your palms to drain water, repeat with all the bhallas.

Meanwhile whisk 2 to 3 cups plain yogurt. Add little water or milk to thin it down.

11- Add bhalla to a bowl and then cover with the whisked yogurt.

12- Whisk the remaining 3 cups yogurt and add some salt and sugar to it. The yogurt should be thick but pouring consistency.

Then pour the whisked yogurt all over the bhalla. In total I used around 5 to 6 cups of yogurt here.

Sprinkle cumin powder, red chili powder and salt on top.

Top the dahi bhalla with green coriander chutney, sweet chutney, sev and serve! You may also garnish with pomegranate arils, green coriander leaves.

If you’ve tried this Dahi Bhalla Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

बाहर जैसा बैगन पकौड़ा बनाने का सही तरीका

बैगन पकौड़ा एक स्वादिष्ट स्नैक रेसिपी है। जिसे आप अपनी फैमली और दोस्तों के लिए खास मौकों और गेट-टुगेदर पर बना सकते हैं। वैसे तो बैगन के पकौड़ों को खाने के लिए किसी खास मौके या मौसम की जरूरत नहीं होती लेकिन फिर भी मकर संक्रान्ति के मौके पर बनने वाला ये एक लोकप्रिय स्नैक है।

इस मकर संक्रान्ति के मौके पर इस रेसिपी को बनाकर अपने दोस्तों और फैमिली के साथ सर्दी में इसका आनंद लें। गर्म चाय या कॉफी के साथ बैगन पकौड़े का स्वाद दोगुना हो जाता है।

बैगन पकौड़ा बनाने की सामग्री

1 बड़ा बैंगन

1 कप बेसन

1/2 कप चावल का आटा

3-4 खड़ी लाल मिर्च

1/4 टी स्पून अजवाइन

1 चुटकी हींग

4-5 लहसुन की कली

1 चम्मच नींबू का रस

1/4 टी स्पून, हल्दी

तलने के लिए तेल

नमक स्वादानुसार

 बैगन पकौड़ा रेसिपी बनाने की वि​धि

बैगन पकौड़े को घर पर बनाने के लिए सबसे पहले बैगन को गोल और पतले आकार में काट लें। अब लेमन जूस ,नमक और ½ टीस्पून लाल मिर्च पाउडर मिक्स करके इसमें बैगन के स्लाइसेज  डालें औऱ फिर से अच्छी तरह से मिक्स करें। इसे 5 मिनट के लिए अलग रख दें।

अब एक बड़े बोल में बैगन की स्लाइसेज और तेल छोड़कर सभी सामग्रियां डालें। इसमें पानी डालकर एक स्मूद बैटर बनाएं, इसे अच्छी तरह से फेंटे ताकि पकौडे़ नरम बनें।

इसके बाद बेसन के इस बैटर में आधा टीस्पून गर्म तेल डालें और अच्छी तरह से मिक्स करें। अब एक गहरे और बड़े पैन में तेज आंच पर तेल गर्म कर लें।

जब तेल मीडियम गर्म हो जाए तब बैगन के स्लाइसेस को  बेसन के बैटर में डालें और फिर धीरे से उठाकर इस गर्म तेल में डालें।( एक बार में पैन में ढेर सारे पकौड़े न डालें नहीं तो सारे पकौड़े एकसाथ चिपक जाएंगे। जिससे पकौड़े फ्लफी और क्रिस्पी नहीं बनेंगे।)

एक मिनट के बाद आराम और धीरे से पकौड़े को दूसरी तरफ पलटें और अच्छी तरह से पकाएं। जब पकौड़े क्रिस्पी और गोल्डन हो जाए इन्हें पैन से निकाल दें और नैपकीन पर रखें जिससे कि अतिरिक्त तेल निकल जाए।

पकौड़े पर ऊपर से थोड़ा-सा लाल मिर्च पाउडर और चाट मसाला डालें। पुदीने की चटनी के साथ,इमली की चटनी और चाय के साथ गर्मागर्म सर्व करें।