Jul 21, 2017

Aloo Bonda | Potato Bonda | Batata Vada Recipe








Aloo Bonda or Batata Vada is a yummy snack prepared by boiled potatoes wrapped in flour batter and served with green chilies and green spicy chutney. For more variation, just add chopped onion and green peas, its optional. You can serve this recipe during festivals or when you have guests at home.





Aloo bonda is a South Indian version of popular street food of Mumbai snack Batata Vada. Generally it is made with boiled potatoes and onions, but sometimes I made these vada with addition of green peas.


Aloo Bonda | Potato Bonda | Batata Vada Recipe

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Servings: 12 Pieces
Category: Snacks
Cuisine: Maharashtrian
Cooking Method: Fried

Ingredients:
For Potato Filling
Potato, Boiled and Mashed
Onion, Finely Chopped
Green Peas, Parboiled
Green Chilies, Chopped
Green Coriander, Chopped
Salt to Taste
Chilli Powder
Coriander Powder
Garam Masala

For Flour Batter
1 Cup Besan/ Gram Flour
Salt to Taste
Chilli Powder to Taste
1 Tsp. Turmeric Powder
Water as Needed
Vegetable Oil for deep frying


Instructions:
Boil Potatoes, mash them then add salt, chili powder, garam masala, coriander powder. Mix it.
Heat the 1 tbsp. oil in wok, add mustard seeds. When they starts splutter, add onion and green chilies, saute 2 minutes.
Add green peas and potato mash, mix it well. Remove from the flame and keep aside.
Take a bowl, add gram flour, turmeric powder, salt and chili powder to it. Pour little water into it and mix it gently to avoid lumps.
If require more water, add little more water and then mix with your hand to get right consistency neither too thick nor to lose.
Make balls out of the mashed potatoes.
Dip each ball in the batter and deep fry them until they turn golden – brown.
Aloo Bonda is ready to serve with green chutney and cup of tea or coffee.

Notes: For variation, I just add green peas and onion, you can skip it.

Tags: how to make aloo bonda, potato bonda recipe, Mumbai cuisine, snacks, appetizer recipes, street food, indian snack recipes, potato recipe, easy recipes, fried recipes, monsoon recipe, blogging marathon, simply tadka.



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If yes, do let us know how it turned out in the comments below. Do share a picture with us simplytadka@gmail.com  or share on Instagram with hashtag #simplytadkarecipes and tag us @simplytadka. 


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Motichoor Chocolate Pudding Parfait




Laddu are ball shaped sweets popular in Indian especially in festive season, and made with different flours, grains and dry fruits and sugar. Motichoor laddu is made from fine boondi where the balls are tiny and cooked in ghee.  They are very tasty and mouthwatering. Another side chocolate pudding looks so creamy and glossy in texture and taste was melt in mouth. When these two recipes come together makes tempting dessert, who can say no.








For this recipe, you have to crushed the laddu and serve along with chilled chocolate pudding. When you serve this dessert in front of your upcoming guests, they completely impressed with you.







Motichoor Chocolate Pudding Parfait – No Bake Dessert

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Servings: 8 Minis
Category: Dessert
Cuisine: Fusion
Cooking Method:  Boiling, Freezing

Ingredients:
5 Motichoor Ladoo, Crushed
2 Cups Milk
2 Tbsps. Milk Chocolate, Grated
3 Tbsps. Custard Powder
2 Tbsps. Cocoa Powder
3 Tbsps. Sugar
Few Drops of Vanilla Essence
Choco Chips for garnishing
Pistachios for garnishing



Instructions:
Combine custard powder, cocoa powder and sugar in bowl, add ½ cup milk and mix well. Keep aside.
Boil the remaining milk in saucepan. When milk starts boiling, add custard mixture and chocolate in milk.
Stir gently to avoid lumps on medium flame. When you get correct stage of thick consistency, remove from the flame.
Add vanilla essence and mix well. Keep on room temp to cool completely. 
Now take serving glasses and crushed ladoos in bottom as first layer, Keep in freeze atleast for 10 minutes to set.
Now fill your smooth chocolate pudding in piping bag and add on the top of motichoor ladoo and garnish with chocochips or pistachios. 
Keep in freeze for atleast 1hour to set. Serve chilled and enjoy.

Tags: How to make motichoor parfait, motichoor chocolate parfait, dessert, bloggingmarathon, simplytadka, foodblogging, chocolate, pudding, eggless, fusion, fusion with indian mithai, motichoor ladoo, indian mithai, eggless chocolate pudding, custard, indian food.



Did you make this recipe?

If yes, do let us know how it turned out in the comments below. Do share a picture with us simplytadka@gmail.com  or share on Instagram with hashtag #simplytadkarecipes and tag us @simplytadka. 



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Jul 13, 2017

Gulab Jamun Vermicelli Pudding Kulfi

Our Indian home always fill-up with one or two mithais every time. If you fed-up with normal mithai then it’s time to taste fusion and try something innovative. We reveal one more recipe under the category of fusion with Indian mithai... i.e. Gulab Jamun Vermicelli Pudding Kulfi. 

Every Indian loves hot gulab jamun and hot hot seviyan in chilled weather or festive time. But it’s very tough to eat this type mithais in hot summer. So to beat the heat, serve gulab jamun and kheer with a new twist... in form of kulfi. 



Even you can also serve this recipe as parfait where serve the layers of kheer and crushed gulab jamuns in glass. 






But I love kulfi version, for this you have to cook vermicelli pudding or you can say simple seviyan kheer in thick consistency and other side cut the gulab jamun into round shape and freeze in molds. Now your kulfi is ready to serve. Enjoy this chilled kulfi with your friends and family in hot summer. 




Share your precious opinion with us. 


Gulab Jamun Vermicelli Pudding Kulfi

Preparation Time: 10Minutes
Cooking Time: 15-20 Minutes
Servings: 6
Category: Frozen 
Cuisine: Indian
Cooking Method: Stove, Freezer


Ingredients
Kesar Vermicelli Pudding
1/2 Cup Roasted Vermicelli 
2 Cups Full Cream Milk
1/4 Cup Condense Milk
1/4 Tsp. Green Cardamom Powder
Few Strands of Saffron
1 Tbsp. Chopped Almonds 
1 Tbsp. Chopped Pistachios

Others
5-6 Mini Gulab Jamuns
1 Tbsp. Chopped Nuts, Garnishing


Instructions 
Boil the milk in thick bottom pan on high flame. Once milk starts boiling, switch the flame on low. 
Add roasted vermicelli in boiling milk, mix it and keep stirring continuously otherwise it comes together. 
After 5 minutes, Add cardamom powder and soaked saffron strands in boiling milk and mix it gently.
Add condense milk and keep stirring on low flame. Add chopped nuts and cook for next 10 minutes.
Now you get perfect saffron color in pudding... cook till to vermicelli glossy and thick consistency. 
Now kesar vermicelli pudding is ready to use further, keep in room temperature.
Take few gulab jamuns and cut them into slices and keep in separate bowl.
Now take kulfi molds, add one slice of gulab jamun in bottom, after that pour one or two tbsps vermicelli (depend on mold size). 
Again add two three slices and pour vermicelli pudding and topped with chopped nuts, add ice-cream stick and keep in freezer till to set.
Now your Gulab Jamun Vermicelli Pudding Kulfi is ready to serve. ENJOY!


Notes: You can serve this recipe without freezing as parfait dessert in glass.
Adjust the sugar level as per tastebuds as we already used some gulab jamun and condense milk.
You can make simple vermicelli kheer or meethi seviyan. 


Tags: how to make gulab jamun vermicelli kulfi, kulfi, pops, ice-cream, frozen, summer, simplytadka, food blogging, fusion, fusion with mithai, blogging marathon, gulab jamun, vermicelli kheer, vermicelli pudding, vermicelli kulfi, gulab jamun kulfi, dessert, no bake dessert, semiya kulfi.


Did you make this recipe?
If yes, do let us know how it turned out in the comments below. Do share a picture with us simplytadka@gmail.com  or share on Instagram with hashtag #simplytadkarecipes and tag us @simplytadka.





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