WATER CHESTNUT FLOUR WAFFLES

Who says waffles can be made only for breakfasts?

Crispy on the outside and soft inside – that’s how a perfect waffle is defined.

Had this idea of making savoury waffle since ages but I did not own any waffle maker. And finally got one from @homecentreindia on my recent trip to Delhi.

Made these WATER CHESTNUT FLOUR WAFFLE for fast today and they came out amazing.

My first try and I’ve so many more to make in my list.

Ingredients –

Singhara Atta – 1 cup

Sendha namak to taste

Coriander leaves – 1/4 cup

Chopped chillies – 2

Water as required

Yogurt – 1/4 cup

Method –

Just whisk the above ingredients into a smooth batter and keep aside for half an hour.

Grease the waffle maker and pour the batter.

Cook till done.

OR

Pour ladleful of the batteron a hot griddle and spread like dosas.

Apply oil around the edges.

Cook both sides.

Serve hot.

I’ve garnished the waffles with grated paneer, chopped chillies and coriander leaves.




NEPALI ALOO DUM | ALU DUM |HOW TO MAKE NEPALI ALU DUM

I was born and brought up in one of the most beautiful states in India, Sikkim which will soon be awarded as the first organic state.

Aloo dum is a very popular dish between Nepalis. It is widely made in and around Sikkim.

How to make nepali alu dum ?

It is very easy to prepare and gets ready in no time. Have been searching this recipe since ages and finally got the taste I have been craving for, Hope you like it as well.

Nepali aloo dum can be eaten as a side dish, starter or as a snack and also goes well with rice, roti, paratha, etc…

Here goes the recipe,

INGREDIENTS

1 kg – potatoes, medium size (boiled and peeled) 50 gms – garlic

25 gms – dry red chilly

1 tsp – black cumin seeds, kalonji

5 tbsp – mustard oil

1/2 tsp – turmeric powder

1/2 tsp – kashmiri red chili powder

1/2 cup – water

salt to taste

coriander leaves finely chopped

METHOD – 

Soak the chillies in hot water for 30 minutes and keep aside.

Peel the garlic and keep aside.

Make a fine paste of garlic and chillies.

Heat oil in a heavy bottomed kadhai. Add kalonji and let the seeds crackle.

Add the garlic paste, water, chili powder, salt and turmeric. Mix well.

Let it cook covered. Keep stirring in between.

Cook till oil separates.

Add boiled potatoes and mix well

Keep cooking and stirring lightly for 10 minutes till the potatoes are well coated.

Sprinkle generous amount of coriander leaves and mix well.

Serve hot or cold.

PREFERABLY EATEN WITH SELROTI, NEPALI STYLE BREAD.

NOTES –

Decrease the quantity of garlic if you do not like it much.

Adjust the quantity of dry chilly according to your preference.

You can omit chilly powder. I’ve used it just for color.

ENJOY!!

HAPPY EATING:))

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PASTA CHOCOLATE CONES

Every since I saw the cone shaped mould, always wanted to try making cones. 

Had no idea how to start, and then this idea struck me and was an instant hit at my place. 

I have dipped the cones in melted chocolate and filled them with some pasta. You’ll certainly fall in love with the recipe. 

You can always try other variations for the filling. 

This is my first post using my new DSLR, SONY A58K and i am in love with it………….

The dish wants no intro I guess:))

INGREDIENTS FOR THE CONE –

1 cup – all purpose flour (maida)

¼ cup – oil

½ tsp – oregano

½ tsp – chili flakes

Salt to taste

Oil for frying

METHOD –

  1. Combine all the ingredients and knead a semi stiff dough using water.
  2. Roll the dough into a big thin chapatti, using a little flour.
  3. Using a pizza cutter or any knife, cut thin long strips.
  4. Take a cone mould and apply water on it. Now roll these strips around the mould, starting from the pointed end towards the top.
  5. Cover the entire cone well.
  6. Make cones out of all the strips and keep aside.
  7. Heat oil in a kadhai and deep fry the cones till golden brown in color.
  8. Let them cool. Shake the mould and here comes the lovely spiral cones.

 INGREDIENTS for the pasta filling –

 1 cup – cooked pasta

 1⁄2 cup – chopped capsicum

 1⁄2 cup – chopped tomato

 1⁄2 cup – chopped onion

1⁄2 cup – cooked soya chunks

 3 tbsp – Amul cream

 1 tsp – ginger garlic paste

 1 – chopped chillies Half  tomato grated

 2 tbsp – olive oil/ butter/ veg. oil 1⁄2 tsp – sugar

 1⁄2 tsp – oregano

 1⁄2 tsp – chili flakes

 Chopped coriander leaves

 Salt to taste

 METHOD –

  1. Heat oil in a wide pan. Add ginger – garlic paste. Saute for a while.
  2. Add chopped onions, tomatoes and capsicum. Add grated tomato and saute till cooked.
  3. Add oregano, chili flakes, salt and sugar. Cook for 5-7 mins.
  4. Add cooked soya chunks and cook for more 5 mins.
  5. Add Amul cream and cooked pasta.
  6. Switch off the heat and garnish with coriander leaves.
  7. Keep aside.

Other ingredients – Dark chocolate

 CHOP DARK CHOCOLATE AND MELT IT IN A DOUBLE BOILER. AND KEEP ASIDE

How to proceed further –

  1. Dip half the cone in melted chocolate and keep aside till it dries up.
  2. Now fill the cone with the prepared pasta filling. 
  3. Serve immediately. 

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