Panchratn Onion Pakoras With Zeo

The weekend was amazing with weather being so generous to us... loads of sunshine with little wind.  We were outdoors all the time and came back tired and exhausted. We both wanted some nice chilled drink to rejuvenate ourselves. It was then when I remembered that a month back ZEO drink was delivered at my address for review. Life became very busy after that and I just could not post the review. Well better late than never- Right?

I tried Peach and Grapefruit flavor from their Burst range. I was quite fascinated by this new drink. Like me if you do not fall for unhealthy soda, or so called diet drinks then ZEO will surely win your heart; Yup- this drink has 45 calories per 275ml and is loaded with goodness of fruits with no artificial flavour; Simply enjoy it guilt free *happy dance*. When you sip in, you get the sweetness of peach with the hint of bitter grapefruit – remarkable twist isn't it? Once you gulp in, the tingling sensation oozes out and makes it more extraordinary. *Warning*- this drink tastes best when served chilled without ice- Trust me it does. I am surely going to try Zest and Crush range as well.

With this tingling dish we craved for some steaming and spicy snack. Any suggestions come in mind? Yeah, I hear you- that is what I did. I made some pakoras. Pakoras also known as pakodas or bhajiya is a fried snack made in many ways and with different ingredients. Even in Britain, pakoras are very popular and are enjoyed a lot, some even think that they are best alternative for French fries*happy nod*

I can’t even think of any Indian home where they don’t make this snack in monsoons. Panchratn which means five jewels is a mixture of 5 different dals.  I soaked 5 kinds of lentils with which I planned to make simple dal and rice, but my mood changed and I opted to make some pakoras. I prepared the batter and threw in some chopped onions which later proved out to be the best decision as it brings out that missing crunch. So, are your mouths watering? See the recipe then.

Ingredients: 
1 cup channa dal
½ cup moong dal
½  cup masoor dal
¼ cup urad dal
¼ cup tuar dal
2 tablespoon Coriander seeds/dhaniya
2 tablespoon cumin/jeera
½  inch ginger/adrak
5 to 6 cloves of garlic/lehsun
½ cup Coriander leaves  chopped

1 onion/pyaz chopped in rings

4 tablespoon gram flour/ besan
3-4 green chillies
Salt to taste
¼ teaspoon baking soda
Oil for deep frying

Method:

Wash dals and soak them for about 3-4 hours.

Remove the water  and make smooth paste of ginger, garlic, green chillies, coriander seeds, gram flour ,cumin and soaked dals into a coarse paste. Add little water if needed.

Lasltly add salt, onion and coriander leaves. Mix and keep aside.

Heat oil in pan or kadai on medium heat.

When the oil is hot, mix baking soda in the batter and give quick mix. Do not over mix the batter.

Make small balls or drop with small spoon in preheated oil and fry till light brown.

Eat hot with tomato ketchup or chutney of your choice.

Notes:

I made using 5 dals, but any other dal can be added or removed as per choice.

Why not add some vegetables like sweet corn, potato, capsicum for more royal treat.

Use leftover dal to make this. Mix in more gram flour and onions and fry.

Taste:

Spicy, crunchy and hot.



Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking ZEO, for sending drink to review.

Lentils/Dal Seekh Kebabs

To tell you a little secret, I am very fond of kebabs. By the way did you know? The phrase “Kebab” is Persian in origin and the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Later on Swords were replaced by skewers.

Kebabs were originated in Middle East region, but now is a very popular all over the world. Kebabs are made in different ways but generally it is made with three meats (pork, beef and lamb) with subtle spices which are grilled to perfection. . India is also very famous for its kebabs. From the lanes of chandi chawk in Delhi, to the streets of mughal Lucknow- kebabs are everywhere.

Kebabs are like the only starter that I chose when I am eating at an Indian restaurant. I have tried making many kebabs in my kitchen, but never posted the recipe. Reason? Well I can die for piping hot kebabs and have no persistence to wait and click the pictures *grin*.  

Now obviously being a vegetarian you hardly get any choices in kebabs when you are in the UK. Back in India I had so many options to choose from. Any ways, I can’t mourn over it more. Lately I tried making Daal Seekh Kebabs and I was so satisfied (I have no words to explain my satisfaction level;).  These kebabs are very healthy and are enriched in protein. Hmmm! Also very simple and hassle free. :)

Ingredients:

Moong Dal - 1/2  cup

Channa Dal- 1/2 cup

Potato - 1/2 boiled and grated

Onion - 1 (grated)

Dried Fenugreek Leaves - 1/2 tablespoon

Salt - to taste

Ginger garlic paste - 1/2 tablespoon

Coriander powder - 1 teaspoon

Turmeric powder – 1/8 teaspoon

Cumin powder - 1 teaspoon

Red chilli powder- 1 teaspoon

Garam Masala powder - 1 teaspoon

Green chilies - 2  (minced)

Gram flour- 2 tablespoon

Oil- for greasing (I used olive oil)

Method:

Clean, wash and boil the moong dal and channa dal in 2 cups of water till the dal is soft and cooked and all the water has evaporated.

Combine the cooked dal with the rest of the ingredients and mix well.

Divide the mixture into 4 equal portions.

Using a thick seekh (metal /wooden skewer/toothpick), press each portion of the dal mixture on it using your fingers to make kebab.

Brush each kebab with oil.

Heat oil in a pan and cook kebabs till both the sides are brown.

Serve hot with yogurt or chutney.

Notes:

These kebabs can also be cooked on charcoal or electric barbecue.

Other dals/lentils like urad dal, masoor dal can also be used.

If using wooden skewer, soak them in water for atleast 2 hours. This will not burn the skewers.

Different grated vegetables can also be opted.

Taste:

Soft, spicy and healthy

What kind of kebabs have you made? Any interesting memories relating to kebabs? Please share.