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Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts
Hi everybody, Here I come with a very Healthy snack, delightful for the kids.
From few days UK is delighted to see some shine, people here are becoming energetic, kids laughing and playing, everybody seems to be basking in the sun, which keeps cropping up now and then, Hoping that Summer is around the corner, lot of people are doing spring cleaning and Gardening, isn't it delightful. I love this country when it has it's summer, the beautiful, daffodils, the colourful Tulips, everybody's Garden is a sight pleasant to the eyes and warmth to the heart, everybody's Garden is a Photographic Scenery. I keep staring at all the Gardens I come across so Gorgeous with beautiful flowers. It's a shame, I will not be able to do any gardening for some days, I am going to miss that, and the minute I am back I am planning to do it in full swing, hope this time again I will get some crops to reap :)), My Garden isn't as delightful as I have described with other people, as the plants which are already their cannot be removed, and the soil is clayey, I use pots to do my gardening :(, haha.., I know I have few in my drafts which I haven't posted yet about my lovely little garden and few things I created with it!.
Coming back to the recipe, this again is from my draft, I made this a few weeks ago, when Kids come home from school they don't want to eat rice, they want something else to nibble as being a vegetarian your dinner/tea time will be definitely with rice/roti with accompanied some vegetables. I try to make something interesting sometimes, when I am in mood or they love to eat pasta/noodles etc., I think I was really in a very good mood I suppose, continuously I made three things that day, they were so full they skipped their tea. Here is one of them, A very simple recipe sinfully healthy and delicious.
CRISPY RICE STUFFED CROQUETTES
Looks beautiful and Gorgeous isn't it......., Let's see what's its all about then, go on read ....,
INGREDIENTS:
1 to 1 and 1/2 Cup Cooked Rice
1/4 cup of peas
A few spring onions
1 small carrot
4 French beans
A few sprigs of Coriander leaves
1 or 2 tbsp of Lemon juice
2 to 3 Green chillies
A few curry leaves (optional)
1 tsp Black Mustard seeds
1/2 tsp of Coriander powder
1/4 tsp of Cumin powder
1/2 tsp of Turmeric
Salt as required
2 tbsp of oil
FOR THE COVERING
250 gms of Potatoes ( Increase potatoes if you wish)
3 to 4 tbsp of Corn flour (Increase as you wish)
1/2 tsp of Chilli powder
1tsp of Salt
Extra Oil for toasting
METHOD:
It's a simple recipe, nothing extraordinary.
First of all wash your potatoes and pressure cook them to 1 whistle, this would have made them quite soft, once it is cool take out the potatoes, peel the skin off and set aside to cool, as it will still very warm inside. Meanwhile take 2 tbsp of oil heat it in a wok then add the mustard seeds, after they splutter add chopped green chillies saute them for a minute, till they change colour, then add finely chopped, carrots, beans and then the peas sprinkle a little water, close a lid and keep it in a low flame until it is well cooked, check now and again so that they don't stick to the bottom of the kadai, sprinkle water if necessary, Once you know the veggies are well cooked add the chopped spring onions, and all the masala powders mentioned above, Saute them for few minutes once they all soften up add Cooked Rice, mix well mash up the rice a little bit , then add Chopped fresh coriander leaves and lemon juice as per your taste with salt as required mix well and set it aside to cool.
Now your filling is ready. Next is your covering.. how to go about it, well reading the Ingredients I think you know what I have done.
I have just given a approximate on potatoes, Increase or decrease according to your filling you have made.
Once the peeled potatoes are cool, mash them nicely until soft to this add salt, chilli powder and corn flour to make it into a firm dough, use Corn flour as necessary, I did not use too much as I wanted the potatoes to retain their taste, too much corn flour might change the texture!, Using less corn flour might be a bit of a problem, as the dough might be little bit sticky and difficult to handle but once you know what you are doing it is easy to shape them up, but they might be quite fragile to handle, so do be careful.
Once the dough is ready make small rounds put a 2 to 3 tbsp of stuffing press the ends nicely so they don't break up anywhere, and join them as shown in the picture, roll it on a flat surface so the covering is equally distributed then fry it on a Tawa/Girdle with tsp of oil and roast them to a golden brown colour, serve them with few salad leaves and sauces of choices.
FEW VARIATIONS: If you want you can make it round croquettes and deep fry them in oil.
You can make a Maida/plain flour or Corn flour dip (ie, make a paste of one of the flours) Dip the croquettes into the flour and then roll it on bread crumbs and then either deep fry them or grill them on a stove top or grill them in a oven, change as you wish.
Some children are picky to eat rice, I think this would be quite an interesting one for them to enjoy.
If you do not want rice at all for yourself then just add more vegetables which would be a fantastic meal in itself.
Have an other look at my Crispy Rice stuffed Croquettes
c u soon with an other recipe hope you all enjoyed it.
I would like to send this to Priya of Now serving who is hosting two event, One Fast food not fat food and her other event started by Pari of Food delicious - Only Fusion Recipe.
From few days UK is delighted to see some shine, people here are becoming energetic, kids laughing and playing, everybody seems to be basking in the sun, which keeps cropping up now and then, Hoping that Summer is around the corner, lot of people are doing spring cleaning and Gardening, isn't it delightful. I love this country when it has it's summer, the beautiful, daffodils, the colourful Tulips, everybody's Garden is a sight pleasant to the eyes and warmth to the heart, everybody's Garden is a Photographic Scenery. I keep staring at all the Gardens I come across so Gorgeous with beautiful flowers. It's a shame, I will not be able to do any gardening for some days, I am going to miss that, and the minute I am back I am planning to do it in full swing, hope this time again I will get some crops to reap :)), My Garden isn't as delightful as I have described with other people, as the plants which are already their cannot be removed, and the soil is clayey, I use pots to do my gardening :(, haha.., I know I have few in my drafts which I haven't posted yet about my lovely little garden and few things I created with it!.
Coming back to the recipe, this again is from my draft, I made this a few weeks ago, when Kids come home from school they don't want to eat rice, they want something else to nibble as being a vegetarian your dinner/tea time will be definitely with rice/roti with accompanied some vegetables. I try to make something interesting sometimes, when I am in mood or they love to eat pasta/noodles etc., I think I was really in a very good mood I suppose, continuously I made three things that day, they were so full they skipped their tea. Here is one of them, A very simple recipe sinfully healthy and delicious.
CRISPY RICE STUFFED CROQUETTES
Looks beautiful and Gorgeous isn't it......., Let's see what's its all about then, go on read ....,
INGREDIENTS:
1 to 1 and 1/2 Cup Cooked Rice
1/4 cup of peas
A few spring onions
1 small carrot
4 French beans
A few sprigs of Coriander leaves
1 or 2 tbsp of Lemon juice
2 to 3 Green chillies
A few curry leaves (optional)
1 tsp Black Mustard seeds
1/2 tsp of Coriander powder
1/4 tsp of Cumin powder
1/2 tsp of Turmeric
Salt as required
2 tbsp of oil
FOR THE COVERING
250 gms of Potatoes ( Increase potatoes if you wish)
3 to 4 tbsp of Corn flour (Increase as you wish)
1/2 tsp of Chilli powder
1tsp of Salt
Extra Oil for toasting
METHOD:
It's a simple recipe, nothing extraordinary.
First of all wash your potatoes and pressure cook them to 1 whistle, this would have made them quite soft, once it is cool take out the potatoes, peel the skin off and set aside to cool, as it will still very warm inside. Meanwhile take 2 tbsp of oil heat it in a wok then add the mustard seeds, after they splutter add chopped green chillies saute them for a minute, till they change colour, then add finely chopped, carrots, beans and then the peas sprinkle a little water, close a lid and keep it in a low flame until it is well cooked, check now and again so that they don't stick to the bottom of the kadai, sprinkle water if necessary, Once you know the veggies are well cooked add the chopped spring onions, and all the masala powders mentioned above, Saute them for few minutes once they all soften up add Cooked Rice, mix well mash up the rice a little bit , then add Chopped fresh coriander leaves and lemon juice as per your taste with salt as required mix well and set it aside to cool.
Now your filling is ready. Next is your covering.. how to go about it, well reading the Ingredients I think you know what I have done.
I have just given a approximate on potatoes, Increase or decrease according to your filling you have made.
Once the peeled potatoes are cool, mash them nicely until soft to this add salt, chilli powder and corn flour to make it into a firm dough, use Corn flour as necessary, I did not use too much as I wanted the potatoes to retain their taste, too much corn flour might change the texture!, Using less corn flour might be a bit of a problem, as the dough might be little bit sticky and difficult to handle but once you know what you are doing it is easy to shape them up, but they might be quite fragile to handle, so do be careful.
Once the dough is ready make small rounds put a 2 to 3 tbsp of stuffing press the ends nicely so they don't break up anywhere, and join them as shown in the picture, roll it on a flat surface so the covering is equally distributed then fry it on a Tawa/Girdle with tsp of oil and roast them to a golden brown colour, serve them with few salad leaves and sauces of choices.
FEW VARIATIONS: If you want you can make it round croquettes and deep fry them in oil.
You can make a Maida/plain flour or Corn flour dip (ie, make a paste of one of the flours) Dip the croquettes into the flour and then roll it on bread crumbs and then either deep fry them or grill them on a stove top or grill them in a oven, change as you wish.
Some children are picky to eat rice, I think this would be quite an interesting one for them to enjoy.
If you do not want rice at all for yourself then just add more vegetables which would be a fantastic meal in itself.
Have an other look at my Crispy Rice stuffed Croquettes
c u soon with an other recipe hope you all enjoyed it.
I would like to send this to Priya of Now serving who is hosting two event, One Fast food not fat food and her other event started by Pari of Food delicious - Only Fusion Recipe.
These Lentil Croquettes are very Nutritious and healthy with loads of veggies and Lentils, Make this even more healthier by baking it, I made it by frying in oil :), just for the kids as a treat on a weekend for a evening snack with ketchup and served it with some nice crispy Salad leaves.
LENTIL CROQUETTES
Here is a picture of the lentils I have used in this recipe I have taken the photo from here
INGREDIENTS:
The Ready Roasted Soya I have used are just like these ones, I took this photo from google
METHOD:
1 Cup Red Lentils
1 Medium sized Green pepper
1 Medium Onion
2 to 3 Garlic cloves
1'' Ginger
1/2 cup Green peas (I used frozen)
1/4 cup of grated carrot
1/4 cup of finely chopped beans
few sprigs of Coriander leaves
2 to 3 tbsp of Lemon juice
Oil to fry
MASALA
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1/2 tbsp of Chilli powder
1/2 tsp of Amla powder
1 tsp Garam Masala powder
1 tsp Kitchen king masala (optional)
1/2 tsp of Turmeric powder
Salt as required
2 tbsp of oil
FOR THE COVERING:
1 and 1/4 cup of Cup of Bread crumbs (or as required)
1 cup of Ready Roasted Soya Nuts powdered (or as required)
1/4 cup of Maida/Corn flour made into a semi thin paste
METHOD:
First of all I would like to say please adjust Masala powders to your liking.
First of all cook the Red lentils exactly in 1 cup of water, which makes it exactly how we want, not too watery, mushy but it will look so fluffy and nice. (1 whistle would be enough I think)
Meanwhile chop all your veggies and keep it ready.
Next take a wok, heat oil add finely chopped onions, Garlic and ginger and saute them well, when onions turn transparent add all the chopped vegetables and cook them by sprinkling water now and then and cook them in a low flame until well done.
When these are cooking use 2 or 3 bread slices powder them in a mixie and fry them in a dry wok for 4 to 4 minutes which gives them a crunchy touch and powder the already ready roasted Soya nuts, keep them separately ready in a plate.
Now add all the Masala powders and saute them again, for few minutes cover with a lid and leave it for an other 5 minutes so the veggies absorb all the masalas, Now try and mash the veggies a little bit so they are kind of mushed up.
Now add the cooked Lentils and salt as required which are cooked perfectly mix well and again leave it for an other 5 minutes with closed lid, Garnish with Coriander leaves.
Now every thing will be like a mass to this add a 1/4 cup of Roasted bread crumbs.
This helps in absorbing any water in the dal mixture and makes it more firmer.
Make little balls and roll them into croquettes shape.
Dip these balls/rolls or whatever shape you desire first into the Maida/cornflour paste, then roll it on bread crumbs and then on the soya powder then roll it on a plain surface pressing them slowly so the crumbs get stuck to it nicely.
Leave it for few minutes get 2 to 3 of the ready like this and deep fry them in hot oil until golden brown in colour.
Do fry them very carefully not like bhajjis/ do not overturn them immediately leave them for few minutes then slowly roll it down and then you know they are done well, drain them on a kitchen towel and serve them with ketchup and few salad leaves. Kids will love it.
To make it HEALTHIER bake them in an oven. There you go either way it is good........... :))
MY LITTLE TIP: They will be very soft to handle if you want them to be more firmer grind 1/2 cup of Bread Crumbs with 1/4 cup of Walnuts and mix it with the subzi. which gives a more meaty smell and makes it more firm.
Sending this to MLLA#33 of susan's hosted by Amalu's kitchen, Torview Toronto's Brown event, and only Original recipes of Pari's hosted by Nivedita. I am also sending this to Priya of Now servings ''Fast food not fat food'' event
LENTIL CROQUETTES
Here is a picture of the lentils I have used in this recipe I have taken the photo from here
INGREDIENTS:
The Ready Roasted Soya I have used are just like these ones, I took this photo from google
METHOD:
1 Cup Red Lentils
1 Medium sized Green pepper
1 Medium Onion
2 to 3 Garlic cloves
1'' Ginger
1/2 cup Green peas (I used frozen)
1/4 cup of grated carrot
1/4 cup of finely chopped beans
few sprigs of Coriander leaves
2 to 3 tbsp of Lemon juice
Oil to fry
MASALA
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1/2 tbsp of Chilli powder
1/2 tsp of Amla powder
1 tsp Garam Masala powder
1 tsp Kitchen king masala (optional)
1/2 tsp of Turmeric powder
Salt as required
2 tbsp of oil
FOR THE COVERING:
1 and 1/4 cup of Cup of Bread crumbs (or as required)
1 cup of Ready Roasted Soya Nuts powdered (or as required)
1/4 cup of Maida/Corn flour made into a semi thin paste
METHOD:
First of all I would like to say please adjust Masala powders to your liking.
First of all cook the Red lentils exactly in 1 cup of water, which makes it exactly how we want, not too watery, mushy but it will look so fluffy and nice. (1 whistle would be enough I think)
Meanwhile chop all your veggies and keep it ready.
Next take a wok, heat oil add finely chopped onions, Garlic and ginger and saute them well, when onions turn transparent add all the chopped vegetables and cook them by sprinkling water now and then and cook them in a low flame until well done.
When these are cooking use 2 or 3 bread slices powder them in a mixie and fry them in a dry wok for 4 to 4 minutes which gives them a crunchy touch and powder the already ready roasted Soya nuts, keep them separately ready in a plate.
Now add all the Masala powders and saute them again, for few minutes cover with a lid and leave it for an other 5 minutes so the veggies absorb all the masalas, Now try and mash the veggies a little bit so they are kind of mushed up.
Now add the cooked Lentils and salt as required which are cooked perfectly mix well and again leave it for an other 5 minutes with closed lid, Garnish with Coriander leaves.
Now every thing will be like a mass to this add a 1/4 cup of Roasted bread crumbs.
This helps in absorbing any water in the dal mixture and makes it more firmer.
Make little balls and roll them into croquettes shape.
Dip these balls/rolls or whatever shape you desire first into the Maida/cornflour paste, then roll it on bread crumbs and then on the soya powder then roll it on a plain surface pressing them slowly so the crumbs get stuck to it nicely.
Leave it for few minutes get 2 to 3 of the ready like this and deep fry them in hot oil until golden brown in colour.
Do fry them very carefully not like bhajjis/ do not overturn them immediately leave them for few minutes then slowly roll it down and then you know they are done well, drain them on a kitchen towel and serve them with ketchup and few salad leaves. Kids will love it.
To make it HEALTHIER bake them in an oven. There you go either way it is good........... :))
MY LITTLE TIP: They will be very soft to handle if you want them to be more firmer grind 1/2 cup of Bread Crumbs with 1/4 cup of Walnuts and mix it with the subzi. which gives a more meaty smell and makes it more firm.
Sending this to MLLA#33 of susan's hosted by Amalu's kitchen, Torview Toronto's Brown event, and only Original recipes of Pari's hosted by Nivedita. I am also sending this to Priya of Now servings ''Fast food not fat food'' event
Hi everybody
Hope you all remember to post recipes from RAKS KITCHEN ending in 6 days, and we are going to run with an other blogger soon..
I keep making this manchurian now and then which is a healthy version from the deep fried one, I got this Idea of making this version when I was trying out this recipe from Alka's Sindhi Rasoi for Tried and tested event, (which I haven't still posted!), she says to fry the Gobi's till golden in colour, I just couldn't fry it in oil, (when you have border line cholesterol you need to keep a watch on what you are eating right ?), that's when this idea stuck I fried them with very little oil, that is why they don't look so golden like hers! (soon I will try to post it), From that time if I get tempted to eat Gobi Manchurian , I will always make this way, but if I have family and friends around, I will take to the deep frying way!, As kids also don't mind eating it this way (they just love the chinese spices), so I could say this is a healthy dish comparably right ?
So how did I do it ? here it is...
DRY GOBI MANCHURIAN
INGREDIENTS:
Cauliflower one whole medium sized one
1 bunch (8 to 9 stalks) Spring Onions
1/4 Cup Grated Cabbage
1 (medium) Carrot
1/2 fresh Green peas Pre cooked ( you can use frozen too)
1 large Capsicum/Green Peppers
2 to 3 Green chillies
3 to 4 finely Chopped Garlic pods
1'' Grated Ginger
1/4 bunch Coriander leaves
FOR MARINATING FLORETS
1/4 Cup Corn flour
1 tbsp rice flour
1 tbsp Plain flour
Salt as required
FOR THE SAUCE
1 tbsp of Dark Soy Sauce
1 tbsp Vinegar
1 tbsp Hot chilli sauce
2 to 3 tbsp Tomato Ketchup (depending upon the sweetness you like)
1 tbsp Tomato puree
1 tsp Pepper powder
METHOD:
First of all chop the and cook the Cauliflower florets for 5 minutes, this way any a kind of cleaning is done as it is difficult to clean the florets ( Dad always said florets have hidden worms in them, cooking florets in water will kill them), I do not how true it is but I have always done this.
Drain the water and let them drain on a kitchen when you get your things ready for sauces.
Take the sauces for the florets and put them in a large bowl then add the flours to it, with little water make it into a paste, do not add too much water then add these florets to it mix them well, I asked you not to add to much water because the florets will still have water in them even after they are drained if it very thick add a little bit more water, and leave them to marinate.
Now peel and chop the carrots to Julienne strips, the same way cut the cabbage and capsicum/Green Peppers and keep them aside.
Chop Garlic finely and grate ginger and keep it aside
chop spring Onions too.
Now Take a wok add around 2 to 3 tbsp of oil take few marinated florets at a time and in a high flame fry them continuously so they get coated with oil and gives a rustic finish and the paste gets uniformly coated to the florets and have a nice crunchy effect, keep adding 2 to 3 tbsp of oil every time and fry the florets quick and fast for this entire florets I might have used around 6 tbsps of oil at the most as I remember. After frying them like this keep them aside no need to keep on a kitchen towel as it is not deep fried.
(when you start doing this if your wok has lost its teflon coating like mine, it might stick to the pan the first time but afterwards it will be fine.).
Now get the wok back on to the stove, heat 2 to 3 tbsp of oil then add chopped green chilles, ginger, garlic, shredded cabbage, carrot, peas (precooked), Capsicum/Peppers, all at one go into the wok, stir fry them in a high flame, so they get cooked and still be crunchy!, for around 5 to minutes.
Bring the flame to low, Then add all the Sauces under the sauces heading (Increasing or Decreasing to your taste , as I like more pepper powder in it, I usually lit bit extra for the taste), After adding them give it a go by tasting and adjusting to your requirement, Now Increase the flame again and stir fry for another 2 minutes so the sauces get incorporated into the veggies now add the florets into the wok, mix thoroughly, then add chopped spring onions and chopped fresh coriander leaves and serve immediately with your favourite sauces.
Enjoy.., healthy and gorgeous to taste with no compromises... a wonderful Gobi Manchurian....
c u soon..., take care
I am sending this to fast food not fat food of Priya, Alphabet recipes - A Appetizers, and vallli's Kid's delight - street food.
Hope you all remember to post recipes from RAKS KITCHEN ending in 6 days, and we are going to run with an other blogger soon..
I keep making this manchurian now and then which is a healthy version from the deep fried one, I got this Idea of making this version when I was trying out this recipe from Alka's Sindhi Rasoi for Tried and tested event, (which I haven't still posted!), she says to fry the Gobi's till golden in colour, I just couldn't fry it in oil, (when you have border line cholesterol you need to keep a watch on what you are eating right ?), that's when this idea stuck I fried them with very little oil, that is why they don't look so golden like hers! (soon I will try to post it), From that time if I get tempted to eat Gobi Manchurian , I will always make this way, but if I have family and friends around, I will take to the deep frying way!, As kids also don't mind eating it this way (they just love the chinese spices), so I could say this is a healthy dish comparably right ?
So how did I do it ? here it is...
DRY GOBI MANCHURIAN
INGREDIENTS:
Cauliflower one whole medium sized one
1 bunch (8 to 9 stalks) Spring Onions
1/4 Cup Grated Cabbage
1 (medium) Carrot
1/2 fresh Green peas Pre cooked ( you can use frozen too)
1 large Capsicum/Green Peppers
2 to 3 Green chillies
3 to 4 finely Chopped Garlic pods
1'' Grated Ginger
1/4 bunch Coriander leaves
FOR MARINATING FLORETS
1/4 Cup Corn flour
1 tbsp rice flour
1 tbsp Plain flour
Salt as required
MARINATING SAUCE FOR THE FLORETS
1 tsp of soy sauce
1 tsp of vinegar
1/2 tsp of chilli powder
1/2 tsp salt
FOR THE SAUCE
1 tbsp of Dark Soy Sauce
1 tbsp Vinegar
1 tbsp Hot chilli sauce
2 to 3 tbsp Tomato Ketchup (depending upon the sweetness you like)
1 tbsp Tomato puree
1 tsp Pepper powder
METHOD:
First of all chop the and cook the Cauliflower florets for 5 minutes, this way any a kind of cleaning is done as it is difficult to clean the florets ( Dad always said florets have hidden worms in them, cooking florets in water will kill them), I do not how true it is but I have always done this.
Drain the water and let them drain on a kitchen when you get your things ready for sauces.
Take the sauces for the florets and put them in a large bowl then add the flours to it, with little water make it into a paste, do not add too much water then add these florets to it mix them well, I asked you not to add to much water because the florets will still have water in them even after they are drained if it very thick add a little bit more water, and leave them to marinate.
Now peel and chop the carrots to Julienne strips, the same way cut the cabbage and capsicum/Green Peppers and keep them aside.
Chop Garlic finely and grate ginger and keep it aside
chop spring Onions too.
Now Take a wok add around 2 to 3 tbsp of oil take few marinated florets at a time and in a high flame fry them continuously so they get coated with oil and gives a rustic finish and the paste gets uniformly coated to the florets and have a nice crunchy effect, keep adding 2 to 3 tbsp of oil every time and fry the florets quick and fast for this entire florets I might have used around 6 tbsps of oil at the most as I remember. After frying them like this keep them aside no need to keep on a kitchen towel as it is not deep fried.
(when you start doing this if your wok has lost its teflon coating like mine, it might stick to the pan the first time but afterwards it will be fine.).
Now get the wok back on to the stove, heat 2 to 3 tbsp of oil then add chopped green chilles, ginger, garlic, shredded cabbage, carrot, peas (precooked), Capsicum/Peppers, all at one go into the wok, stir fry them in a high flame, so they get cooked and still be crunchy!, for around 5 to minutes.
Bring the flame to low, Then add all the Sauces under the sauces heading (Increasing or Decreasing to your taste , as I like more pepper powder in it, I usually lit bit extra for the taste), After adding them give it a go by tasting and adjusting to your requirement, Now Increase the flame again and stir fry for another 2 minutes so the sauces get incorporated into the veggies now add the florets into the wok, mix thoroughly, then add chopped spring onions and chopped fresh coriander leaves and serve immediately with your favourite sauces.
Enjoy.., healthy and gorgeous to taste with no compromises... a wonderful Gobi Manchurian....
c u soon..., take care
I am sending this to fast food not fat food of Priya, Alphabet recipes - A Appetizers, and vallli's Kid's delight - street food.
Hi, when I saw this event I was wondering what can I post, as I usually do not make anything fried at all these days, I have even stopped making authentic fried goodies like Murukkus, chakkalis etc.., when I was browsing today I found this still in my draft, ha!, this was the right time to post this.., and going through I found few more too..., hoping to post by tomorrow if Radhika allows me to enter her event as I am late for the event :)).
Quick I will come to the recipe..., as I have already posted Mushrooms fritters long time back, I wanted to try with Leeks as leeks has a kind of Onion taste in it, I thought this would go very well...
Yup, It was very tasty and we all had a go at it Mmm.., you try it too and enjoy...
LEEK AND MUSHROOMS FRITTERS
INGREDIENTS:
150 gms Button Mushrooms
1 Medium sized Leek
1 and 1/2 tsp (or required amount of needed) Salt
1 tbsp Red Chilli Powder
A pinch of Soda
1/4 tsp Turmeric powder
4 to 5 Green chillies (optional)
1 tsp of crushed Pomegranate seeds
Few sprigs of Coriander leaves
3/4 th cup Gram Flour
Oil for Deep Frying
METHOD:
wash the Mushrooms and remove the stalk, Remove the first two layers and the end of Leek and slice it into two, and wash them well and slice both of them into thin slices then add rest of ingredients into a large bowl mix them well together and start adding water do not make the batter too thin or too thick, Add water to the Ingredients to coat them very well.
Heat oil in a Pan/Kadai/wok, using a tbsp drop spoonful of this batter into the hot oil a few at a time until they are golden yellow in colour, once they are done they usually float to the top, Once they are fried take them out and drain them on a kitchen towel.
These fritters or Bajjias are now ready to devour :))
Quick I will come to the recipe..., as I have already posted Mushrooms fritters long time back, I wanted to try with Leeks as leeks has a kind of Onion taste in it, I thought this would go very well...
Yup, It was very tasty and we all had a go at it Mmm.., you try it too and enjoy...
LEEK AND MUSHROOMS FRITTERS
INGREDIENTS:
150 gms Button Mushrooms
1 Medium sized Leek
1 and 1/2 tsp (or required amount of needed) Salt
1 tbsp Red Chilli Powder
A pinch of Soda
1/4 tsp Turmeric powder
4 to 5 Green chillies (optional)
1 tsp of crushed Pomegranate seeds
Few sprigs of Coriander leaves
3/4 th cup Gram Flour
Oil for Deep Frying
METHOD:
wash the Mushrooms and remove the stalk, Remove the first two layers and the end of Leek and slice it into two, and wash them well and slice both of them into thin slices then add rest of ingredients into a large bowl mix them well together and start adding water do not make the batter too thin or too thick, Add water to the Ingredients to coat them very well.
Heat oil in a Pan/Kadai/wok, using a tbsp drop spoonful of this batter into the hot oil a few at a time until they are golden yellow in colour, once they are done they usually float to the top, Once they are fried take them out and drain them on a kitchen towel.
These fritters or Bajjias are now ready to devour :))
Hi everybody, Good Morning world!, weather seems to be always cold and damp and not feeling very happy about it, Quite excited now, might be visiting India soon, children are excited too!, they are counting days so can see their cousins and family after 3 Long years, this one recipe brings back memories of Home and Ganesha festival, My Mom is an expert, in making this of course not with my twist using Quinoa powder, she doesn't even know what it is!, Yesterday my kids were discussing and making a list of all the goodies they were going to ask their Nan to prepare for them and my eldest was saying in her list this would be the first one!
As we all know that we offer this Sundal/usal/Stirfry to Lord Ganesha during Ganesha Chawthi, this is also done in our Home during the Naming ceremony of the New born Child, If my friends and family are reading this they would have tasted my mother's Sundal, as she is always asked to make them or Supervises the recipe!
I have given a new Twist to this recipe by adding Quinoa Powder, which gave a wonderful taste to the Black Channa and it tasted great!, I try this Quinoa in all my day to day cooking as it is rich in Proteins and is good for the health of Growing Children.
Here is recipe...
BLACK CHANNA/KADALE KAALU USLI/ USAL/ STIR-FRY
INGREDIENTS:
1 Cup Black Channa/Kadale Kaalu/ Kaala Channa/ Black Garbanzo Beans
10 to 12 Sprigs of Coriander leaves
1/4 tsp of Asafoetida
3 to 4 Green Chillies
1'' Ginger piece
1/4 Cup Coconut
2 tbsp of Quinoa Powdered
Salt to taste
SEASONING:
2 To 3 Tbsp of Oil
few curry leaves
1 tsp Mustard seeds
METHOD:
First of all Soak Black Channa Previous night, as it needs at least 12 to 15 hours of Soaking time ( A tip my sister gave me was soak all these kind of Beans with a pinch of Baking Soda, it makes the beans soft and in the morning you can wash it 2 to 3 times to get rid of Soda).
In India people don't like to use Soda in the cooking, as it was known as not good for health, well, these days I use it a lot because of baking, that too when you are trying out Eggless baking!
Any ways coming back to the recipe....
Fry Quinoa in a dry pan for few minutes like it starts to change colour and starts spluttering, remove it aside and allow it cool
Meanwhile cook Black Channa with a tsp of Salt in a pressure cooker upto 3 whistles which makes the beans quite soft using water (This water need have to be thrown out as it will have nutrients, you can use this to make Rasam, Sambhar, gravies or in any other way which it can be substituted for water), The water should be soaking level of the beans.
Once everything is cool, drain the water and store it for future use and keep aside.
In a mixie Grind coriander leaves, ginger, chillies, asafoetida and Fresh coconut to a consistency where everything is grinded properly add little bit water if required not too much.
Take a wok/pan heat oil when it is hot add Mustard seeds, when they splutter add curry leaves and the grinded masala and saute for 2 to 3 minutes, then add the cooked Black Channa or Kadale Kaalu to the wok and mix well with a little bit more salt (Remember that you have already used salt when cooking the beans). Once everything is well mixed add Powdered Quinoa mix well once again, close the lid and leave it for few minutes in a minimum flame, so the Beans observes all the Ingredients well, be careful that they don't stick to the pan/wok, sprinkle little water if so, that's it mix well and it is ready to serve now
Enjoy..
I would like to send this MLLA#31 started by Susan hosted by Simona of Briciole
I would also like to send this to CMT- KATHOL, Event hosted by Lakshmi of Taste of Mysore, brainchild of Jagruthi's.
As we all know that we offer this Sundal/usal/Stirfry to Lord Ganesha during Ganesha Chawthi, this is also done in our Home during the Naming ceremony of the New born Child, If my friends and family are reading this they would have tasted my mother's Sundal, as she is always asked to make them or Supervises the recipe!
I have given a new Twist to this recipe by adding Quinoa Powder, which gave a wonderful taste to the Black Channa and it tasted great!, I try this Quinoa in all my day to day cooking as it is rich in Proteins and is good for the health of Growing Children.
Here is recipe...
BLACK CHANNA/KADALE KAALU USLI/ USAL/ STIR-FRY
INGREDIENTS:
1 Cup Black Channa/Kadale Kaalu/ Kaala Channa/ Black Garbanzo Beans
10 to 12 Sprigs of Coriander leaves
1/4 tsp of Asafoetida
3 to 4 Green Chillies
1'' Ginger piece
1/4 Cup Coconut
2 tbsp of Quinoa Powdered
Salt to taste
SEASONING:
2 To 3 Tbsp of Oil
few curry leaves
1 tsp Mustard seeds
METHOD:
First of all Soak Black Channa Previous night, as it needs at least 12 to 15 hours of Soaking time ( A tip my sister gave me was soak all these kind of Beans with a pinch of Baking Soda, it makes the beans soft and in the morning you can wash it 2 to 3 times to get rid of Soda).
In India people don't like to use Soda in the cooking, as it was known as not good for health, well, these days I use it a lot because of baking, that too when you are trying out Eggless baking!
Any ways coming back to the recipe....
Fry Quinoa in a dry pan for few minutes like it starts to change colour and starts spluttering, remove it aside and allow it cool
Meanwhile cook Black Channa with a tsp of Salt in a pressure cooker upto 3 whistles which makes the beans quite soft using water (This water need have to be thrown out as it will have nutrients, you can use this to make Rasam, Sambhar, gravies or in any other way which it can be substituted for water), The water should be soaking level of the beans.
Once everything is cool, drain the water and store it for future use and keep aside.
In a mixie Grind coriander leaves, ginger, chillies, asafoetida and Fresh coconut to a consistency where everything is grinded properly add little bit water if required not too much.
Take a wok/pan heat oil when it is hot add Mustard seeds, when they splutter add curry leaves and the grinded masala and saute for 2 to 3 minutes, then add the cooked Black Channa or Kadale Kaalu to the wok and mix well with a little bit more salt (Remember that you have already used salt when cooking the beans). Once everything is well mixed add Powdered Quinoa mix well once again, close the lid and leave it for few minutes in a minimum flame, so the Beans observes all the Ingredients well, be careful that they don't stick to the pan/wok, sprinkle little water if so, that's it mix well and it is ready to serve now
Enjoy..
I would like to send this MLLA#31 started by Susan hosted by Simona of Briciole
I would also like to send this to CMT- KATHOL, Event hosted by Lakshmi of Taste of Mysore, brainchild of Jagruthi's.
Ragda Pattice .... with a Twist ?, So what's new in that, Even though We all know that this one is So,,? good for health, It is difficult for convincing my kids to eat it.., Then I think.... I think..... and find ways to feed them with this Protein Rich Diet, when ever you visit a Surgery here and you tell them you are a vegetarian they tell me I might not be getting the required quantity of Protein in my diet as Meat eaters .. ?, Then I think..Mmm rather thought, which I never thought about it too much about it all the 37 years I was in India!, Nobody told me I might be not getting the RDA of Protein, I sometimes is it true ?, Because My Grandmother lived the Age of 104 without bothering about Protein diet !!, she had perfect hearing, senses, eyes everything only Her age was giving up on her but still she was so adamant in getting her way!. Well, Bless her wherever she is Let her rest in peace.
Coming back to the Recipe, talking about that too much is that Ingredient is nothing but Tofu!, that's what I used in making these Pattice, A little Twist from the Authentic one.., well, it went down good, that's what we want a clean neat plate.., and asking for a second helping from our kids and you know how its going ? right ?.
I wanted to send this to Tofu event of Seduce your tastebuds of PJ's and forget to post it on time as always, No excuses sadly :(, I forgot the date !, anyway I will link it to the event, hoping she might accept my late entry if she has not posted her round-up, (please..please...please.. accept my entry) :)
RAGDA PATTICE WITH TOFU
INGREDIENTS:
250 gms Firm Tofu (shop bought)
150 gms Potatoes
50 gms peas
1 tbsp Ginger-Garlic paste
1/4 cup chopped Coriander leaves
1/2 cup chopped mint leaves
1 tbsp Red Chilli powder
1/2 cup Rice flour
1/2 Cup Corn Flour
Salt to taste (may be 1 and 1/2 tsp)
METHOD:
Take the Tofu and squeeze the water out of it with pressing it very well, then Crumble it and keep it aside on a kitchen Towel.
Boil the Potatoes peeling the skin off and peas (I use frozen peas if you get fresh peas it's got a taste of its own right ?).
Clean and chop down the coriander and mint leaves.
Mix Both the flours together.
Take a big bowl, Mash the potatoes, peas and crumble the Tofu thoroughly. To this add G-G paste, chilli powder and Salt to taste. Mix them well nicely with a 1/4 cup of Mixed flours if it's still kind of wet add little more Flour. .
Make nice Lemon sized Balls or like pattice or something the size of a Burger!
Then dip these or coat these pattice in the flour once again, Then Roast on a griddle till brown or Reddish brown on both the sides by adding oil.
Just like in the picture below.
POTATO - TOFU PATTICE
TO MAKE RAGDA:
Ingredients:
250gms of Dry peas
1 tsp Ginger - Garlic paste
1 tsp Garam masala
2 Medium sized Tomatoes
1 Medium sized Potatoe
1 Onion
1/2 tsp of Sugar
1 and 1/2 tsp Red Chilli powder
1/2 tsp Amchur powder
1/2 tsp Turmeric powder
2 to 3 tbsp Oil
1/2 cup freshly chopped coriander leaves for Garnishing
FOR SEASONING:
1 tbsp of oil
1 tsp of Mustard seeds
1 Sprig of curry leaves
A pinch of Asafoetida
METHOD:
Soak the dry peas overnight with a pinch of soda it makes the peas quite soft. Morning drain and wash the peas well and cook them well with 2 to 3 cups of water in a pressure cooker until soft (may be 3 whistles) with the potatoes. Take a Kadai heat oil and season it with mustard seeds after they splutter add curry leaves then chopped Onions and Ginger-Garlic paste fry them well, means when they change colour and chopped Tomatoes when they cook well add the powders and fry them for a few minutes then add the cooked peas with the water mix well and allow them to boil for a few minutes then mash the potatoes and mix it into it this makes the Gravy thick and a bit of Jaggery if preferred. Then add the required quantity of salt and cook for a few more minutes and garnish with coriander leaves.
Once the Ragda and Pattice are ready it needs to be served in this way...
Take a plate place the pattice and add Ragda over it and chopped onions if you want you can add grated carrot, Beetroot and if you want add some Sev on it.
You can also serve it with Khajur and Imli ki Chutney (Tamarind chutney or Red chutney) or Green Chutney.
Hope you all like and try it out too............
Hi friends, how are you all ?, wondering why am I posting a Bread cutlet.I thought let me at least post one reicpe in valli's Kid's delight event. I made a few but never had time to post, Hope she hasn't posted her round up and will accept my entries.
This is a simple version of Bread Bonda which I had posted earlier, the method is same but a healthier version than that, I did not deep fry them but roasted on them on a tawa just like making cutlets.
Few months back we had been to my friends house in London, she had made Poori and a Dry curry with peas and potatoes for our morning breakfast, the day before when I went to her house I had packed all my breads as I thought if I don't use them up soon it will be gone. After our morning breakfast we left the house and went around the shopping centre, we did some shopping and had some chat and came back home tired, everybody was hungry, we had to do something quick, and I saw my breads lying on the kitchen table and an Idea stuck to me, why not use this and make something out quick, but I did not want to use oil again so tried out like this and it worked or was it the hunger !!!???, well, whatever it was, it was sold out, when they were hogging on it, we made some Pani Puris after that session. So, we would get sometime to dish out something for dinner.
BREAD CUTLETS
INGREDIENTS:
Slices of Bread as many as you require
water
oil
For the filling:
Any left over dry curry/palya
Or make a filling of your own, if you want to make it fresh.
METHOD:
Take one slice of Bread at a time, as I shown in making Bread Bonda, follow the exact same procedure, put the filling in fold all the sides properly. Heat a tawa pour some oil just as how you make cutlets put them on the tawa, and toast them both the sides using oil just as how you see in the picture and serve it hot and immediately with some sauce of your choice.
You can use whatever you want as your filling it will definitely turn out well.
I am sending this to valli's Kid's delight event - finger food
Hi All,
Wondering why I back here with an other Onion pakodis recipes, or are you thinking if I have forgotten that I have already posted Onion Pakoras Soooo ????, what's the big deal in it ???, well, I slightly changed it with some new Ingredient which gave it a different taste, so here I am with this!!, hope you all would try and like it!.
Onions are such wonderful vegetable, I think the whole world loves, and the I think the Onion Pakodis are the best in the world, nothing to compare or compromise on taste!, After coming here I noticed people here in Britain love these as much as we do, and they call it Onion Bhaji's, and they are made a little different from the pakodis, I know that most of you know how it is done, may be some day I will post that recipe, just to make me feel that I ate those Bhajis here,when I lived here!!, someday...., when I am back in India.
From my childhood I loved onions so much, it was like a staple diet to me, even though Mum did not use onions the rate I use, I think there would no house without onions in their kitchen basket, So were we, I was kind of Introduced to eating onions raw by my Uncle, My Mom's younger sister's husband, sorry to bother you to read this but I just thought I would like to remember him, He was a wonderful person, with a wonderful attitude towards life, died which I felt was a young age of around 65. He loved having guests and gave them a royal treatment, I think my Aunt never missed a day where she would just cook for her family. Summer holidays were so good as we used to visit her or they used to visit us, it was alternatively done, as she stayed in KrisnarajaSagar Dam!, Oh!, I know how you might be wondering how somebody can stay in a Dam, well, there is a small town next to the dam I think people who have come from Mysore would know this and is called KRS!, Oh! I would like to write a lot about my days there may be next time.
Coming back to what I was saying, he used to chop some onions and keep it next to his plate and I should rather say not only me but all the three of us used to watch him eat it with his Rasam, Sambhar etc.., that's how I got addicted to eating raw onions, it was and is so much better than eating poppodums or any other fried goodies!, An other friend of mine Mrs.Meena Murthy, one day introduced me to use onions as a substitute for fresh coconut with dry curries/ Palya!. I chop one or two onions with some of the dry curries I stir up.
Let's get back to the recipe now! at last!...,
CRISPY ONION PAKODIS
INGREDIENTS:
2 to 3 Onions
Salt as Required
Red Chillie powder as Required
1/4 cup Chick pea powder
1/4 cup Daria/Chutney Dal powder
1 tbsp of Rice flour
2 sprigs of curry leaves
4 tbsp of Roasted Peanut Powder
Oil to Deep fry
Things you need to know: I have used the Ingredients to my requirement with the Onions I have used, My onions were bigger than the usual ones, Sieve all the flours together and keep it aside, except the Roasted peanut powder and chillie powder.
METHOD:
First of all remove or peel the skin from the Onions, cut them in half and a half again, then slice them into thin strips
Then take chickpea powder, Dharia powder and rice flour and sieve together and keep it aside
Take these chopped onions in a bowl, add required quantity of salt, chillie powder, washed and finely chopped curry leaves, mix well and keep it aside for 15 to 20 minutes.
when Onion is mixed with salt it starts giving out water, so basically this is the Idea, which helps us not to add more water and the pakodas turn out crispy.
After the given time add the Peanut powder first mix well, then start adding the flour little by little until all the water is absorbed, do not add too much of the powder, you can store this if it is left over and use it next time.
The mixture should be like as if the onions are coated with the powder but not completely immersed with lot of flour which spoils the crispiness.
Then take little by little do not pat it into a round shape but drop them in strands, I hope you understand what I trying to tell you. Even the strands should not be like single strands, just drop it using a spoon little by little, that's it.
Deep fry them to golden brown and place them on kitchen towels, which helps to absorb oil from the pakoras.
I found that using peanut powder, gave a oily touch to the mixture and it was I should say made a lot of difference to the pakoras, that was my opinion!, try out and let me know, here's an other peak of the lovely plate....
I would like to send this to Sharmis Lets Munch Event, I don't have to say anything more if it goes well with tea!, Enjoy and have a lovely day.....
This is a post long awaiting, as I made these vadams when we had a few days of sun here, I wanted to utilise the sun to full extent and was busy making some of the Papads, but, I had a tough time as the weather kept fluctuating and I was really having a hard time to sun dry them. I was not quite happy with the results, and I must thank my daughter Aishu, Chondu and Hubby who helped me make these she only spread them on the sheets.some day when they start cooking on their own they might appreciate that I have written this in my blog!!.
I wanted to send this to the Sago seeds event, which I missed, as I was away in the weekend and couldn't post it right on time :(
I would like to add this as to tell you that the Tomato and the Green Vadams I made it with eye measurements, because I increased the 1 cup of sago to more which I did not measure, when I used Tomatoes and the green leaves. When you are using the tomatoes and green leaves with the below said measurements reduce the ingredients when doing for a cup.
SABBAKKI SANDIGE/JAVARASI VADAM/SAGO PAPADS
I made these vadams in three different flavours so I am posting all of them in one go!
Here is the recipe the basic recipe which you can alter by changing the flavours...
1 Cup of Sago
4 to 5 Cups of water
1 Cup Yogurt
fist full Green Chilies
salt as required
1/4 bunch of Coriander leaves
METHOD:
Soak sago in the night itself, when you soak it let the water be just 2 inch above the sago. In the morning grind other ingredients in a mixie, and keep it aside, In a large (I usually use my cooker) broad vessel, pour around 4 cups of water and the sago and allow it cook, you have to cook just like the sago paayasam, where the sago looks like a transparent bubble then add the ground ingredients and salt as required, and cook it well.
Then once it cooks well, keep it aside with a lid closed to it.
Spread a plastic sheet or a dhoti spread it in the sun and take a spoonful of small rounds on them, and sun dry it well, once they are quite dry store it in a dry container and fry them in oil and use it whenever you want.
I love this vadam with Curd rice!!.
I need to thank my Mum as she was the one who taught me lot of these sun dried vadams/vada/papads.
The only thing is the sun at the right time, when I need it! :))
TOAMATO SAGO VADAM/VATRAL
This vatral also uses the same above method but I ground fresh tomatoes pureed them in a mixie and filter them by throwing away the pith and skin then with the other above said ingredients then add to the cooking sago, and proceed in the same way as the above said method.
This was a new Idea I got from H.chandana's blog, thanks chandana for this recipe. we all loved it and enjoyed it.
TOMATO SAGO VADAM FRIED
GREEN SAGO VADAM
My other version was Green Sago vadam - I grinded
!/4 bunch of Coriander leaves
1/4 bunch Mint leaves
3 sprigs of Curry leaves
1/4 bunch of Parsley
4 to 5 sprigs of Dill leaves
1/4 cup of Thyme leaves
All these I washed and grinded into a smooth paste and added as I did like the Tomato vadam when the sago was cooking with enough Salt and Asafoetida to taste. Once everything was ready I sun dried them as the same way, Here is the click of the Green sago vadam...
This is the sun dried vadam and this is when it was fried.....
I know it doesn't look very green but I used lot of sago in it.., you must be wondering I added so many Green leaves in it, well, I grew them at home! and did not know what to do with so much, My H gave me this idea as I was moaning that it might get wasted.
I am sending this to PJ's - Healing food Tomatoes event, started by Siri's Corner - Healing foods event. and I also want to send this to as Sharmie's Let's munch - Light tea time snack event, this idea came to me because I just remembered my friend calling me yesterday told me she fried all these goodies and other vadams as an evening snack with a cup of tea in the evening ! which I took as a little parcel to her when I visited her last weekend.
Hi everybody, hope you are all doing fine at that end!! :), well, as usual I am the 'Late Kate' here!!, When I was in school we used to have a story on Late kate in our English text book, After a long time I have realized who the late kate is!!, I will not give any saaboobs of why I am late, I am always in a midst of something or the other all the time. Coming back to the recipe.., thanks srivalli for a great challenge, my kids just devoured it!! even H and my friends who visited me today enjoyed it immensely!!, yup! even I loved it !!. I don't have to say no more as you all would have noticed our team out their have already posted the recipe, Oh! yes, this time making Golgoppas was the Indian Cooking Challenge for the month of May.
As you all know (this is for people who do not know!! :) ) India is not only known for its diversity, but for its exotic cuisine from different cultures and traditions but also is famous for its street food, Of course even though parents do not encourage their children eating out side because of the lot of disadvantages it holds, you cannot resist them, can you?, No!!, When we are college goers parents assume that we are more sensible, understand what is right and what is wrong and have immense belief in you and spend the pocket money in a useful way!!, I was, I used to take my carrier but, but, I just couldn't resist eating outside, these days people who sell street food are also consicious and try to keep things more cleaner, only you have to look out for people like that, Here, I would like to remember a chatwala who would stand at the end of the road near my house, his name was veerabhadra, he is a young lad and a very famous one too!!, Once he opens his stall with in an hour he closes it with stock completely gone, today when my kids were eating the golgoppas said I second him!! (well, first impression is always the best impression, I know I cannot beat him, but this one was really good!!). It's been a long time I made any chat, I still have my Bhelpuri in my folder!!, someday I will post it!!..
GOLGOPPAS
INGREDIENTS:
FOR GOLGOPPAS:
1 cup - Semolina
1 tbsp - All purpose flour
A pinch of Baking soda
water
Oil for deep frying
METHOD:
Mix all the ingredients except oil into a smooth stiff pliable dough by adding or sprinkling water little by little. Knead it well, with oiled hands as it is difficult to handle as the dough is stiff, cover it with a muslin cloth or wet cloth so that the dough doesn't dry out, keep it aside for few minutes or until you make the other ingredients ready for filling the golgoppas, so when you deep fry them you can serve it straight from the wok!!.
Knead the dough well with a little bit of oiled hands and pinch out marble sized balls (or 1/2 of marble size) and roll them out into small circles, do it in hand or make a big chappati and cut out small rounds using a cookie cutter or any other means and deep fry them until golden in colour.
(I know some of them are over fried well, that was my daughter frying she said she wants them like that, thank God! she usually gets ideas like making her name, or starting of the letter from her name or some designs etc., I don't know if I was lucky or the Golgoppas!!)
FOR SPICY PANI:
1 1/2 cup Chopped mint leaves
1 tbsp coriander leaves
1/3 cup Tamarind (using 3 to 4 flakes soaked and squeeze out the water nicely)
1'' Ginger
1 tsp Ground cumin
1 1/2tsp Black salt ( I did not use)
salt to taste
METHOD:
Grind all the above said ingredients to a smooth paste, I grinded everything except tamarind first, I always grind the dry ingredients first so they get blended well and then add water when I am making chutneys, I adopted the same method so the chutney is nice and smooth.
FOR RED CHUTNEY
1 cup Tamarind (soak gooseberry sized tamarind in warm water, and extract the Juice)
1/2 cup Jaggery
2 tbsp sugar
1/2 tsp Red chilli powder
1/4 tsp Black pepper powder
1 tsp cumin powder
2 cloves (I crushed them finely in my mortar)
2 cups warm water
salt as required
METHOD
Extract tamarind water (using one or half cup of water mentioned in the recipe) add minced jaggery and allow it dissolve then filter the water as usually you get to see impurities in Jaggery, Once filtered put it back on the stove and add all the other ingredients and allow it to boil for a few minutes so that the raw smell disappears, put it off and it is now ready to use.
PEAS AND POTATOES MASALA
1 cup peas (cooked separately)
2 medium sized Potatoes (cooked separately)
Potato Masala : mash the cooked potatoes, add a pinch of cumin and coriander powder and salt to taste and chopped corainder leaves
Peas Masala: I cooked the peas with mint leaves, drained the water put it into a wok and gave a toss with a pinch of cumin and coriander powder
Set the above veggies separately.
ASSEMBLING THE GOLGOPPAS:
Take a Golgoppa, make a hole in the middle add potato and peas, chopped onions, green and red chutney as you desire and just gulp the whole puri in your mouth and enjoy!!
If you want you can have grated carrot and sev on top of it, I made Jeera pani and dipped the Golgoppa in it and the whole family enjoyed it.
Do make them and you too enjoy it..... good day, c u soon..., take care.....
I keep going to her blog to see those goodies she is been creating from a long time.., Its's her patience in searching and trying to make, change and create her own signature of dishes she recreates in world of her own kitchen, and also tells about the persons, things, places, books, etc., about those dishes she tries out.
I had this recipe book marked from her blog quite some time back, but I kept postponing as this was more like our Potato buns, but I just coudn't resist to give my kids a treat!!, Oh! yes my kids love all these kind of things they love to eat than my authentic cooking most of the time. coming back to the recipe I have come to know that this is from Italy, as she tells us it is a sort of folded pizza like dough with a filling, when the dough is baked it swells up with a stuffing, this is what is called ''calzone''. I read about this in a book wich says it is a speciality of the resourceful bakers of Naples whose hungry customers were often had not much money to spare, this was basically a fast food.
I just altered this recipe in regarding the flour as I did not want to use All purpose flour so I tweaked this recipe a little bit.
INGREDIENTS:
1 cup Quinoa flour
1 cup All purpose flour
1/2 cup soya flour
4 tbsp of olive oil
1 1/2 tsp dried yeast
1 tsp sugar
1/2 tsp salt
1 1/2 tsp dried Italian seasoning
FOR THE FILLING
INGREDIENTS:
1 Block of Tofu frozen
1/4 cup of peas
3/4 cup chopped onions
2 cloves of garlic
1/2 cup red peppers chopped
1/4tsp of turmeric powder (optional)
1/2 cup grated cheddar cheese
salt and pepper as per taste
2 sprigs of parsley and thyme
METHOD:
FOR THE DOUGH:
Take yeast add salt and sugar with 4 to 5 tbsp of warm water and leave it in a warm place, when you see the yeast bubbling up that shows the yeast is still active add olive oil , flour, and seasonings mix well and by using water make it into a soft dough, knead well for 5 to 10 minutes then oil the bowl and the dough and leave it in a warm place until it doubles in size. meanwhile
FOR THE FILLING:
Allow the tofu to come out from its frozen state and squeeze out the water content and crumble it. Take a wok heat a tbsp oil and saute onions and garlic once they are transparent and soft, turmeric then add the peas, chopped peppers until they are roasted then add the crumbled tofu, and leave for few minutes until they are kind of cooked then add the fresh herbs, salt and pepper mix well and keep aside.
THE DOUGH AGAIN:
Once the dough has risen, give it a little punch, then knead a little bit and make it into 8 to 10 balls as you require it to be big or small or to how many people you are going to serve!!.
Roll each dough into a circle of palm size or 6'' in diameter (I did not measure), place the filling and top it with grated cheese in each one of the flattened dough at one side leaving the sides, then fold it from the other side and seal the semi circle properly so that they wouldn't open up, I twisted the ends like those pasties, Once all of them are filled and sealed [place them on a greased tray and leave them for a second rising for few minutes by allowing it to puff up, it actually puffed up so I could see the traces of my twists.
Place this in a oven and bake these calzones in 180 degrees/Gas Mark 4 for 20 to 25 minutes are until it becomes golden brown in colour.
HOME MADE MARINARA SAUCE
I do make tomato based sauce as this for pizza's, pasta's, Lasagne etc., but I make them fresh when ever I plan to dish out a recipe which needs sauces.., This is the first time I made so much sauce for one go and now it is stored in the fridge!!, Again this recipe is from her...., I just a tweaked it a little bit...
INGREDIENTS:
650 gms of Tomatoes
200 gms Tomato puree
1/4 cup passata
2-3 Onions
1 1/2tsp of Ginger-Garlic paste
1 Green pepper (Capsicum)
3 tbsp sugar
1 tbsp chilli powder
1 tbsp pepper powder
1 tbsp Italian seasoning
2-3 tbsp of oil
salt as required
METHOD:
On a stove top I burnt the capsicum/pepper and charred it and removed its skin and its pith, chopped the onions and with GG paste grinded them into a fine paste, In a wok heat oil add this ground fine paste and saute for few minutes until the raw smell of onions disappear, then add the puree, passata, sugar, chilli powder, pepper powder and allow it to boil for few minutes until it starts thickening.
Then in the end add the seasonings and boil for 2 more minutes and put of the stove.
Once it is cool store it in a air tight bottle or container and refrigerate it and use it as required.
I like to send this to Nupur's copy cat Adaptation, blog bite #3 , ends on may 25th check out her blog for details and have a go at it...
Hope you all enjoyed just like my kids, take care c u soon...............
Coming back again to tell you
I am linking this to Tried and tested event started by zlamushka and now being taken care with lots of love by Lakshmi of Kitchen Chronicles and is being now hosted by our Queen of MW that's what I call her Srivalli of Cooking4allseasons.
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