“मुगोरे” (Moong Daal/Split Bengal Gram Fritters)

Rains are here.Seems déjà-vu! In Bombay,rains were best enjoyed without umbrella (getting drenched) followed by hot masala (spicy) tea and lovely spicy pakodas (fritters)! No French Fries or Chips could ever beat them (no offense meant :P).

I flew an interesting recipe for tasty “Mugore” (Moong Daal/Split Bengal Gram Fritters) to the beautiful city of San Diego,CA at Anuja’s place.

Anuja Tajpuriya-Agrawal is my husband’s best friend’s (Yogi) wife.An architect by profession and a qualified cook too (Source:Thanks to Yogi’s  post marriage rapid development in weight gain :P).

 

 

Anuja’s Quote

“I would like to dedicate this blog in the memory of my father Dr. Ram Tajpuriya. Pakoras were his favorite snacks.Pakoras with chai (tea)  reminds me of damp monsoon evening. Although it doesn't rain in San Diego but the pleasant fall weather can always be a reason for munching on pakoras.Hope everyone enjoys them as much as I did”. 

Ingredients

• 1 muffin-full bowl of Moong daal /Split Bengal Gram(soaked in water overnight or for 2 hours,you may add a pinch of eating soda if desired).I kept it soaked in water only for few hours.

• ginger

• garlic-I skipped it!

• salt

• green chilies

• 1 muffin-full bowl of Freshly shredded coconut (I skipped it)

• 1-2 tsp coriander powder (Manasi’s suggestion)

• 1-2 tsp garam masala (Manasi’s suggestion)

• 1 tsp lime juice/amchur powder (Manasi’s suggestion)

• red chili powder (Manasi’s suggestion)

• 1 tsp cumin powder (Manasi’s suggestion)

• freshly chopped coriander (Manasi’s suggestion)

• Any other dal or veggies (Manasi’s suggestion-I skipped it)

• Chopped Onion (My addition)

Fry me Flat,Ball it Over!

I blended the daal in the mixer with all the ingredients. However,i took care that it does not become very thin or liquid so that it would be easy to fry them or bake them.Then,I beat this mixture thoroughly.

Book Vs Moi

The book suggests that one should flatten the beaten batter into small rounds and then fry them.However,one can make such rounds and bake them as well or just put them over a flat pan like pancakes.Its easier to bake them with flat circles.

But,overwhelmed with the Diwali Mood,I fried them! Served it with mint chutney and tomato ketchup! Relish the fritters with loved ones over a hot ginger tea!

 

 

Anuja’s Cornerstone

 “How I wish Papa was here to have his favourite pakodas in the midst of fall colours.But,he would always be there within my memories,intact & precious.To my wonderful father”.

Love,

Anuja,San Diego,CA :)

P.S:Anuja,Uncle would be a proud man today! May his soul rest in peace and find you in bloom of happiness …CookWithMoi et Beaucoup de merci…hope to have you more often on the blog circuit!

पट्टी समोसा ( Strip Samosa )

7th of October it is! The birthday of one my best and oldest school gfs , Ruchika. "Many Many happy returns of the day to you sweetheart". We have enjoyed some wonderful years of our life together in school and college. She has added a wonderful set of people into my life with her family.

Being in the US, I cannot actually enjoy her birthday personally, but can provide for a wonderful birthday gift recipe to her. She is also a foodie like me and loves Samosas a lot. Not to forget that she is herself a very creative cook. Fortunately, Ogale Aji had a wonderful recipe for maharashtrain version of Samosas (पट्टी समोसा) in her book which I would be promptly putting to use today inorder to celebrate My best friend's birthday!

T.T = C.C + P.T= 45 minutes max.

Ingredients

• 1/2 muffin-full bowl of all purpose flour (मैदा) and 1/2 muffin full bowl of wheat flour (कणिक).The original recipe suggests on the usage of all purpose flour alone,but I prefer a healthier option.If you dont have much time on hands then you could opt for the ready made samosa /spring roll pastrys available at most of the indian stores.
• 1/8th of muffin-full bowl of hot vegetable oil
• 1 boiled potato, peeled and mashed
• 1/8 th of a muffin-full bowl of green peas
• 1/8 th of a muffin-full bowl of finely cut french beans (फरसबी/फर्सी)
• 1/8 th of a muffin-full bowl of finely cut onion. I did not use it.
• 1/8th of a muffin-full bowl of freshly shredded coconut. You can use the frozen one or the dry shredded coconut. I did not use it. Instead I added some frozen corn.
• 6-9 green chilies (depending on the desired spiciness)
• 1" piece of ginger (आले) , chopped finely
• 5-6 cloves of garlic (लसूण)
• 1 tsp cumin seeds
• 1.5 tsps coriander seeds (धने)
• 1/8 th of muffin-full bowl of finely cut cilantro/coriander
• salt and sugar to taste
• 1/2 tsp of garam masala powder
• pomegranate fruit (दालिम्ब)or 1 lemon.
• I used amchur powder (dried mango powder)
• 1/2 tsp dried mint leaves. This is my addition and it gives a wonderful taste to the vegetable.
• fresh finely cut coriander for garnishing the fillet (my addition)

FAQ's

Let me answer some questions aloud regarding the ingredients for most of the recipes by Madame Ogale. Kamala Aji's "Ruchira" promotes maharashtrain but typical Brahmin style of cooking. This style of cooking is quite similar to the Gujrathi cuisine. Sugar, Jaggery, and Coconut form the immortal part of most of the recipes if not all. It's because of the fact that Bramhins originated from Konkan region on western coast of India where coconut, rice and sugarcane are produced grossly. The basic food habits remained the same even after they migrated to other parts of India. The modifications or improvisations that I do are a blend of food at my mother's place in Bombay (which is like Mrs Ogale's style) and cuisine at my husband's residence in Nagpur, Vidarbha which is towards central India (spicy food, without addition of sugar etc).

For the outer cover

Made a fine dough of the half-half flour-maida mixture adding a pinch of salt and 1/8th of muffin-full bowl of hot vegetable oil and set it aside. Then, I made small balls of the kneaded dough. I chose 2 lemon sized dough-lets and rolled them into 2 puris (round flat). I pasted one with a little dash of oil to the other and rolled them together with a little dry flour into a bigger roti. As mentioned in the book , I cut the big roti after roasting it on a non-stick Tawa and cut it into three strips length wise, they would break down into 6 strips. Roast the roti just enough to keep its softness intact.This could be stored for a long time in the refrigerator for later usage.

For the Vegan Fillet

I sauteed the french beans, corn and green peas (CFG-corn, french bean, green peas sabzi) over cooking spray. I made a simple vegetable using the regular mustard seed, asafoetida and haldi tadka (you can try cumin seed tadka too), "green crush mix" (crushed green chilies + crushed garlic + crushed ginger), dried crushed mint leaves, amchur powder, roasted powdered cumin-coriander seed mix and added the garam masala to it for flavour.

I roasted the coriander seeds along with cumin seeds for a minute in a pre-heated oven (150 deg F) put it in a napkin and crushed it with my tongs. You can actually opt for a ready made powder of coriander seeds and cumin seeds which is easily available at Indian stores. But, fresh, roasted, manually ground spices add a value to the taste.

The mashed potatoes and salt went in at the finale along with fresh coriander. I added half stick of lucerne's pepper jack cheese. (Note:This an impromtu ingredient and you may avoid it gladly :)

Dash With Oil and Kadhai

The most interesting step in a recipe is often the toughest to achieve. The intriguing job of filling the vegetable fillet into the "पट्टी " or the strip to be held in a triangular shuttering style.

I had some oil left of previous frying adventure which was not much but good enough to experiment with one. I checked the temperature of oil by putting a small bead sized dot into the frying pan and it popped up in fractions. The oil was hot.

I thought it was a better and healthier idea to bake the samosas, but it din't work well with the sample 2 samosas. So sadly added some more oil to the kadhai.

The samosas were mending their way through the fillet and the folding. The last job was to hold each one of them together till eternity , I pasted some flour + water mixture onto its edges and off they went trodding into the pan.

But, one great idea...The roti land rotis could be used as well for the "outer shell strips" of the samosas. It tasted good too!

And,here they are... ready to serve with Maggi's hot and Sour tomato sauce or Ching's red chili sauce. Costco (http://www.costco.com/) has one great tomato based salsa sauce called Pace's Picante Sauce (medium) which the spicy food lovers can invite into the kitchen for such crunchy moments!! You can also try a quick dates chutney to go with it! Just blend some dates, green chili, tamarind, coriander and salt together and the dip is all ready to be taken!

The only thing that we were left to do was ...."attack, conquer and wish... Ruchika a happy birthday!"

"May the crispness of thought (like the outer crust of samosa), the taste of wonderful things (like the fillet-a little bit of spicy, sweet and sour) in life and love for my recipes :P (that's undoubted and unconditional)".

Cheers!