October 10, 18:30Aaj Tak

Recipe for Crispy and Appetizing Zucchini Kachori

Zucchini is often disliked by children and adults because its simple boiled or soup form can become monotonous. However, if this healthy vegetable is given a new, vibrant flavor, it might appeal to everyone. Crispy and aromatic zucchini kachori is an ideal recipe that surpasses even traditional lentil or potato kachori in taste.

These kachoris are made from a mixture of wheat flour, legume flour, and grated zucchini, enriched with special spices. They turn out very crispy on the outside and soft on the inside. They can be served as a hearty breakfast or with evening tea, drizzled with fresh green paste or raita; guests will surely appreciate their taste.

The following ingredients are needed for preparation: fresh zucchini (1 cup, grated), wheat flour (2 cups), legume flour (2-3 tablespoons, to ensure a crispy texture), dry semolina (2 tablespoons), ginger and chili paste (1 teaspoon), spices: 1/2 teaspoon dill, 1/2 teaspoon cardamom (ground), 1/2 teaspoon red pepper powder, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala, a pinch of asafoetida, 1 tablespoon white sesame seeds, fresh cilantro (finely chopped), oil/ghee for brushing (2 tablespoons), salt and oil for frying to taste.

In a large bowl, mix the wheat flour, legume flour, 2 tablespoons of brushing oil, and all the dry spices (dill, cardamom, red pepper, turmeric, garam masala, asafoetida, sesame seeds, salt). Then add the grated zucchini, ginger and chili paste, and finely chopped cilantro. It is important to note that zucchini contains its own moisture, so the dough is first kneaded without adding water; water should only be added if necessary. Form a firm dough and cover it to rest for 10 minutes.

Divide the dough into small balls, lightly brush them with oil, and roll them into medium-thickness kachoris. Heat the oil in a pan over medium or medium-high heat. Drop the kachoris into the hot oil and fry, gently pressing them with a spatula, until golden and crispy on both sides.

Serve the hot, fluffy kachoris with yogurt, spicy green sauce, or juicy potato sabzi.

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www.aajtak.inOctober 8, 12:38

Bharva Masala Recipe: How to Make Spicy Marinade for Vegetable Dishes at Home

When people get tired of monotonous dishes, they often prepare stuffed vegetables. If family members prefer such dishes, they usually buy ready-made bharva masala at the market. However, this spice can now be easily prepared in your own kitchen, which avoids buying counterfeit spices.

The taste of stuffed vegetables lies precisely in their spices, which is why bharva masala is widely sold in markets. This spice can be made at home using spices that you already have in your kitchen. Furthermore, bharva masala can be used not only for stuffed vegetables but also to enhance the flavor of simple dishes, significantly improving the taste of food.

This spice is versatile and can be applied in various ways. It can be directly added to stuffed okra, la karla, and baingan (eggplant). You can also add one or two teaspoons of this spice when cooking potatoes, dry okra, or other vegetables to enhance the flavor. After preparation, be sure to store this spice in a clean and dry airtight jar so that it can be used for a long time, protected from moisture.

www.aajtak.inOctober 1, 19:17

Dried Cauliflower Recipe in Bihari Style with Potatoes, Served with Flatbreads

Among the dishes often eaten in winter is a cauliflower vegetable dish that boasts an exquisite taste. In Bihar, dried cauliflower is stored and used to make a spicy dish. If you enjoy cooking cauliflower dishes but cannot eat it every season, you can also dry and store cauliflower.

A spicy dish is made from dried cauliflower, which is especially convenient to prepare in a special pan when there are no other vegetables at home. Today we will tell you about the Bihari way of preparing dried cauliflower that you will love, and your family members will ask you to cook it again and again.

Dried Cauliflower Recipe

To begin, you need to boil the cauliflower: dried cauliflower should be boiled in water for 3–5 minutes or soaked in hot water to clean it from dust and dirt so that it returns to its original appearance. After that, it needs to be taken out of the water and squeezed.

Next, prepare an aromatic sauté: heat oil in a pot, add cumin seeds and asafoetida. Then fry chopped green chili, ginger and garlic paste, and onion until golden brown. After this, add tomatoes and other dry spices, cooking until the oil starts to separate.

After the spices are fried, add the chopped potatoes to them and mix thoroughly with the spices. After five minutes, add the boiled cauliflower. Mix well and cover with a lid, simmering on low heat for 10 minutes.

Finally, garnish the dish with fresh coriander and garam masala when the potatoes and cauliflower are completely cooked.

How to Serve

Bihari-style dried cauliflower can be served hot with flatbreads or paratha. If served with yogurt, chutney, and pickled cucumbers, the dining pleasure doubles. Even if the cauliflower is not fresh, the taste of Bihari-style dried cauliflower seems as fresh as the taste of a dish made from fresh cauliflower.

www.aajtak.inSeptember 29, 16:02

Recipe for Making Crispy Gujarati Khakra at Home

When you crave something crispy in the morning or evening with tea, the pleasure doubles. Although many prefer salty biscuits, Gujarati khakra offers a new and original snack option. This product is popular in Gujarat and can be eaten anytime—from breakfast to evening tea, and it keeps well.

The thin, crispy, and light khakra is very loved in Gujarati families. It can be paired with pickled vegetables, yogurt, chutney, or tea. The advantage of this dish is that it is easy to prepare at home without buying it from a store, and it does not require many ingredients. A simple recipe for making Gujarati khakra is presented below.

Homemade khakra can be enjoyed in the morning with tea or milk. Additionally, it is served with yogurt, green chutney, pickles, or dry vegetable snacks. If you like spicy flavors, you can enhance them by adding red chili and a little cumin to the khakra.

How to properly store khakra

After completely cooling, the khakra should be placed in an airtight container. Moisture in the container can cause the khakra to become soft. With proper storage, homemade khakra can be used as a snack for several days.