The Tribune - Spectrum


Sunday, October 27, 2002
What's Cooking

Salted spread for sweet occasion

DIVALI time is here again. Though Divali and sweets are synonymous yet everyone feels like having something tangy and spicy to pep up the taste buds after an overdose of sweets and a variety of mithais. This is evident from the fact that the salted savouries vanish in no time on Divali day. Prepared in advance these recipies will be useful not only on Divali but will also come in handy for those card sessions before the D-day. So try your hand at these before you bite into sweet dishes this year.



Besan 2 1/2 cups

Plain yogurt 1 cup

Lukewarm water 4 cups

Salt 21/2 tsp

Ginger paste 1 tsp

Green chillies 1 tsp

Turmeric 1/4 tsp

Lemon juice 2 tsp

Sugar 1 1/2 tsp


Oil 4 tbsp

Mustard seeds 3 tsp

Sesame seed 3 tsp

Fresh coriander 1/4 cup

Dessicated coconut 1 tbsp

Method: Mix together flour, yogurt, water, salt, ginger, ground green chillies, turmeric, lemon juice and sugar.

Mix at medium speed for two to three minutes until well-blended. Cook mixture over medium heat for about 15 minutes, stirring continuously until mixture has reduced and thickened. Remove from heat.

Line kitchen counter top with cling wrap. Pour mixture on lined kitchen counter and immediately spread thinly to 1/4-inch thickness.

In a medium-sized frying pan, heat oil. Add mustard seeds. When they have spluttered, add sesame seed immediately.

Cool mixture thoroughly. Spread ‘‘filling" over cooked mixture. Sprinkle with chopped coriander and grated coconut. With a sharp knife cut mixture into strips 1/2-inch wide and roll up like a cigar.

Khari puris


Maida 2 cups

Rice flour 1/4 cup

Rice flour separate 2 tbsp

Ajwain 1/2 tsp

Turmeric powder 1/2 tsp

Asafoetida powder 1/5 tsp

Oil 2 tbsp

Ghee 2 tbsp

Salt to taste

Oil to deep fry

Method: Mix together plain flour and 1/4 cup rice flour.

Add salt, ajwain, 2 tbsp oil, asafoetida, turmeric and mix well. Add enough water to make a not too soft pliable dough. Take a lemon sized lump and shape into a ball, roll. While rolling use dry flour for dusting.

Roll into a large chappati. Apply ghee on top. Sprinkle some rice flour all over.

Starting from one end, roll into a tight swiss roll.

Cut into 3/4" to 1" thick slices. Take one and roll over it lightly once or twice only.

Do not roll to make thin again.

Place on a clean cloth, to dry a bit. Keep aside.

Repeat till all dough is used.

Heat oil in a heavy frying pan.

Let in few puris at a time in hot oil.

Fry on medium to low flame till very lightly golden. Flip sides and repeat above.

Drain and keep aside to cool.

Saboodana vada


Saboodana (sago) 1 cup

Peanuts 1/2 cup

Potato 1

Green chillies 7

Coriander leaves 2 tbsp

Cumin seeds 1/2 tsp

Salt to taste

Oil to deep fry

Method: Wash sago and drain excess water. Soak for 1 hour. Loosen and sprinkle 1/2 cup water. Keep aside for 2-3 hours. Loosen and remove any lumps. Boil and mash potatoes. Roast and coarsely grind peanuts.

Add all ingredients except oil to the soaked saboodana. Mix well.

Make flat patties with moist hands. Deep fry in hot oil on medium flame.

Turn once and fry the other side till light brown and crisp.

Drain on kitchen paper or rack. Serve hot with tamarind chutney or peanut chutney

Swiss circles


Soft fresh bread 4 slices

Paneer grated 100 gm

Bell pepper 1, finely chopped

Butter 1 tbsp

Green chillies 2

Tomato ketchup 1 tsp

Garam masala 1 pinch

Salt 1/2 tbsp

Chilli powder 1/4 tbsp

Cornflour or maida 2 tsp

Method: Grate paneer and add all other ingredients to make a paste. Cut the sides of a buttered slice, keep it flat on a rolling board. Press, applying pressure with a rolling pin so that the holes of the bread close.

Apply a layer of the filling and roll the slice carefully. Mix 2 tsp cornflour with 2 tsp water to make a paste.

Seal the edges with cornflour paste. Keep the roll, rolled up in a cloth for at least 10-15 minutes. Deep fry each roll in hot oil till golden . Cut into 4 pieces and serve hot with mint chutney.

Kebab dilruba


Soya chunks 1.2 kg

Chana dal 30 gm

Green chilli 30 gm

Red chillis 6

Bay leaves 5

Cinnamon 4 sticks

Cloves 100 gm

Garam masala

powder 1 tsp

Fresh coriander

leaves 25 gm

Juice of 3 lemons

Cream 350 gm

Cornflour 3 tsp

Salt to taste

Vanaspati for frying

Method: Take about 1 1/2 litres of water in a handi and boil soya chunks with chana dal, red chilli, green chilli, salt, bay leaf, black cardamom, cloves and cinnamon.

Boil till water dries up.

Separate the whole spices and chillies and discard.

Grind coarsely.

Freeze the cream in the ice compartment of the fridge.

To the boiled mixture, add curd, cornflour, lemon juice, garam masala powder and fresh coriander leaves and mix like a dough to make it smooth.

Check seasoning.

Cut the frozen cream into pieces and stuff each kebab roll with it. Wet hands to avoid sticking.

Keep in a cool place.

Heat a tawa and smoke vanaspati. Shallow fry the kebab roundels for about 4 minutes and serve hot.