Feb 16, 2008

Recipe - Bread pakora chaat

(Bread fritter dipped in chickpea flour)


This base of this recipe allows you to make different kinds of fritters with Potato, Onion, Green pepper, Raw Plantain, Eggplant, Fresh leaf spinach and so on...


  • Besan (gram flour/chickpea flour) - 1 cup
  • Rice flour -1 tablespoon (optional)
  • Bread - 2 slices (crust removed) cut the bread into four equal halves.
  • Chopped Onion - small bowl(approximately half an onion if you are using the medium sized onion grown in USA)
  • Chopped Tomato - 1 table spoon
  • Cilantro - 1 table spoon
  • Green chillies - 1/4 serrano pepper (optional - chop it coarse and fine)
  • Red chilly powder - 1/2 teaspoon (according to spice level)
  • Lemon juice - 2 teaspoons
  • Chaat masala - 1/2 teaspoon
  • Salt to taste - 1/2 teaspoon


  • Preparing the batter to dip bread slices:

    • Besan (gram flour) - 1 cup
    • Rice flour - 1 tablespoons (optional) gives crispiness to the mirchi bajji.
    • Ajwain (carom seeds or vaamu) - 1/4 tsp each
    • Red chilly power - 1/2 teaspoon.
    • Salt according to taste - approximately - 1/2 teaspoon.
    • Water 3/4 cup approximately.

  • Mix them in a wide bowl so that when you dip the bread they are easy to dip.
  • Prepare medium thick batter consistency slowly adding water to it.


Take 3 cups of oil in a deep bottomed skillet. Heat the oil on medium-high. Dip the bread slice one at a time in the batter so that both sides of the bread are well coated with the batter and gently drop the bread in the skillet and deep fry until golden. (Do not leave the bread in the batter, it will get soggy. Dip the bread in the batter when you are ready to fry it in the oil).

Remove them on to a paper towel covered plate to soak the excess oil and let it cool a minute or two.

Take the chopped onions, tomatoes, cilantro, green chillies (optional) to the cut bite size bread pakoras and mix all of them in a bowl.

After mixing all of the above in the bowl, garnish the bread pakora chaat with lemon juice, red chilli powder (according to spice level), 1/2 teaspoon chaat masala. and a little salt to taste.

# Servings - 2

Paneer (Low fat Paneer)


Paneer is high in protein.


  • Milk - 1 gallon (3.78 litres)
  • Vinegar or lemon juice - 1/4 cup


Boil one gallon milk in a pot. Stir regularly so that the milk won't burn. After the milk comes to a full boil, add 1/4 a cup of distilled vinegar or lemon juice. Stir continuously and the milk will start curdling.

After a few minutes filter the curds into a cheese cloth and drain all the water/whey.

For loose cheese curds, tie it to a faucet or hang it at a place to drian the excess whey for atleast 45 minutes to an hour.

Paneer in loose form:

Can be used to make mutter paneer burji or can be used in making sweets like milk cake and so on.

For paneer in block form (skip the tying part):

Put some weight for atleast 45 minutes to one hour on the filtered paneer (cheese) do not take it out of the cheese cloth yet when you are placing the weight on top of the paneer to remove excess water. With the weight on top, the paneer gets hard and can be cut into slices or any desired size after an hour or two.

Cut the cheese slab into desired size.


  • To make low fat paneer you can use skim or 2% milk for health benefits.
  • Do not discard the whey, use it in cook. Replace it with water in cooking rice for example.

Recipe - Dahi (Yogurt)


This recipe allows you to make fresh yogurt without a sour or bitter taste.

My friends have commented that yogurt at our place is very tasty and is much better than other brands, such as Stony Field (Cream on Top) and what is available at stores. Of course, we are lucky to have fresh organic milk with lots of cream available at our local organic store.


  • 1 quart measuring cup - 4 cups of milk
  • 1 tablespoon of yogurt for culture (Dannon yogurt (plain) or Stonyfield Farms yogurt (plain) no fruit flavors can be used for the first time)


    Pour 1 quart of milk in a microwave safe bowl.

    Boil the milk in the microwave for seven minutes (I use 1000 watt microwave). If you are using less powerful microwave, you may have to boil for a few extra minutes.

    Place the boiled milk outside the microwave to cool it (approximately 30-40minutes). Transfer the milk into a container which has a proper lid. Air tight containers are desirable to avoid spills. Milk should be little warm before the culture is added. (the warmth of the milk can be felt with the palm of the hand around the container or with finger).

    The finger should not burn and the hotness of the milk should be more than room temperature.

    Mix the culture (one table spoon yogurt) to the milk.

    Wrap the container with a kitchen towel and place it in place where cold air doesn't circulate. The wrapped container can be kept in a conventional oven or microwave.

    Set the mixture of milk and yogurt for 5-6 hours if you are in a warmer climate and for 8-9 hours or over night if you are in a colder climate. After the setting time is completed, unwrap the kitchen towels and check the container if the yogurt is done.

    To know if the yogurt is done, tilt the container little bit. If you see the contents are intact, yogurt is done.

    Place it in the refrigerator immediately and take it out just before using and store it back in the refrigerator to avoid sourness.

# Servings : 4 - 6

Tip from an Anonymous reader:

  • Recommend adding 1/4 cup of organic non-fat milk powder to heated milk (when it is cooled to the appropriate temperature for adding the starter). Adding the milk powder not only thickens the yogurt, it also makes it more nutritious by increasing the friendly bacteria.

Online Shops


Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.