Threaded paneer rolls

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Preparation Time : 30 minutes

Cooking Time : 25 minutes

Serving : 6 members

Description

Threaded paneer rolls . A recipe I came across in cooking and more monthly magazine run by tarla Dalal . The picture of these indo – Chinese  threaded paneer rolls were on the cover of the magazine and the second I saw it , wanted to try it strait away but not having flat noodles in my pantry nor was it available at my place . Had to wait until I got hold of flat noodles . Finally gave it a shot and it was crispy and crunchy , perfect to be had with a relish on a wet , cold rainy day . This complex blend of two different culinary traditions create pomp and drama on your table . Perk it up with assorted sauces served along . These sort of home made appetiser preparations presented beautifully are perfect finger food any time of the day or night . All you have to do is stock these in your refrigerator and fry them when ever needed and up lift your mood ….

Ingredients

Ingredients
Quantity
Crumbled paneer 1 1/2 cups
Boiled , peeled and mashed potatoes1/2 cup
Grated garlic2 teaspoons
Chilli powder 1 teaspoon
Tomato ketchup 1 tablespoon
Corn flour1 teaspoon
Salt to taste
Boiled flat noodles 1/2 cup
Oil to deep fry

Method

  1. Combine the paneer , chilli powder , potatoes , garlic , tomato ketchup , corn flour and salt in a bowl and mix well .
  2. Divide the mixture into 16 equal portions and shape each portion into a 37 mm (1 1/2 ” ) long cylindrical roll .
  3. Wrap some flat noodles around each roll . Heat oil in a wok to deep fry .
  4. Deep fry few at a time , till they turn golden brown in colour from all the sides .
  5. Drain on adsorbent paper . Serve hot with schezuan sauce .

Notes

  1. Dip the cylindrical rolls into a thick batter made with equal amounts of corn flour , maida , salt to taste and little water .
  2. Then wrap the boiled flat noodles so they stick to the rolls easily . I did it this way as it was extremely difficult to just roll as mentioned in the original recipe .
  3. I made the cylindrical roll with left over chicken cutlet mixture and it tasted perfect .
  4. Ensure that the flat noodles are boiled along their whole length , so they can be wrapped around the paneer mix easily .
  5. Swap paneer for crumbled tofu to make the rolls a little more Chinese in taste and style

Stuffed jalar roti

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Preparation Time : 30 minutes

Cooking Time : 35 -40 minutes

Serving : 5-6 members

Description

Stuffed Jalar rotis . A dish I learnt at my in- laws place . Jalar rotis are decadently lacy net crapes authentic to Malaysia And singapore muslims . I guess the working class Tamils living there bought this dish to India and now it’s a staple eaten in most tamil Muslim house holds . All these sort of dishes are known as palagaram .( meaning short eats ) .  my love for palagaram was the reason I started to learn to cook . Even as a kid any cook book or recipe I come across , i would  eagerly search for stuffed , coated , deep fried , boiled or sautéed  palagaram dishes . At moms place this dish is like Greek or French as we don’t know head  or tail of this dishes existence . At my in – laws place they make normal Jalar rotis and call them Jalar appam . I got to know about this stuffed Jalar rotis on a feast at my hubby’s cousins place . It was very filling , fragrant , visually appealing  with a rustic taste that was irresistible and delectable .  Tried it out the following week at in – laws place and it tasted magically perfect . I did make this special delicacy during my cousin sister  ( noorie meerans ) wedding in Coimbatore for the newly weds and it sparked conversations at the wedding .  Newly wedded is the only time you get the joy of being treated with royalty along with a delicious array of never ending variant dishes which lends an opportunity for others to eat well too .  ( Plus  to show off your kitchen skills and treat your family ) The groom ( rilwan ) named it Indian pizza and we all were giggles . Every time this dish is mentioned or made at home I am reminded about my cousin sister noorie and her hubby rilwan :-)) .

Ingredients For the jalar roti

Ingredients
Quantity
Eggs2
Water650 ml
Thick Coconut milk 100 ml
Salt to taste
Flour 350 grams
Oil100 ml

Method

  1. Mix all the ingredients together except for oil making sure no lumps are formed and the batter is a runny watery consistency .
  2. Heat a tawa greased with oil . Pour the batter using a jalar cup or a piping bag in a circular motion , making thin , lacy net pancakes With gaps in-between .
  3. Cook until set and crisp on one side . Remove and set aside .
  4. Do the same until all the batter is over , making sure you have at least  15 – 20 Jalar rotis in hand .

Ingredients For the filling

Ingredients
Quantity
Minced lamb ¼ kg
medium sized onion2 chopped
Chilly powder 1 teaspoon
Pepper powder1/4 teaspoon
Cumin powder1/4 teaspoon
Turmeric powder 1/4 teaspoon
Ginger and garlic paste1/ 4 teaspoon each
Coriander leaveschopped few
Salt to taste

 Method for filling

  1. In a pressure cooker put the minced meat and the rest of the spices .let it cook up to two whistles .
  2. Heat oil , sauté  the chopped onions to translucent . add the cooked minced meat and cook to dry .
  3. Taste and adjust seasoning . Garnish  with coriander leaves . Cool completely and set aside .

Other ingredients

ingredients
Quantity
Eggs 2 to 4
Salt and pepperto taste
Oil or ghee 4 tablespoons

How to proceed

  1. Beat eggs with salt and pepper to taste . Set aside .
  2. Heat a greased non stick  tawa ( dosa tawa ) in low heat  and place 2 Jalar rotis . Spread 3 to 4 tablespoons of the minced meat filling equally all around the Jalar rotis . Pour 3 tablespoons of beaten egg over the minced meat mixture .
  3. Top it with 2 more Jalar rotis and brush with the egg mixture . Once the base is cooked ( takes about 2  minutes ) turn over like a dosa and cook the other side to , in low flame to a golden colour .
  4. Brush egg mixture all around the edges and press together with the help of a spatula making sure the Jalar rotis stick together . ( About 1 to 1 1/2 minute ) Remove .
  5. Cut into triangles and serve hot with tomato ketchup or as it is . Do the same with all the Jalar rotis , minced meat filling and egg mixture .

Notes

  1. you can make the filling with chicken , beef or vegetables instead of minced mutton .
  2. Usually I make the filling and Jalar rotis in advance ( one day ahead ) and proceed just before serving .
  3. Best served hot as when cool tends to get an eggy smell.

Chicken sandwich pola

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Preparation Time : 30 minutes

Cooking Time : 15- 20 minutes

Serving : 10 members

Description

Chicken sandwich pola . The word Pola is used in malabar cuisine , referred to a dish sweet or savoury which is made with bread , eggs and milk as the main ingredient with a filling in between . I have heard about kaayapola which is made with ripe Kerala plantains . But the savoury pola was an eye opener to me as I didn’t know about it at all . I got know about this dish through UAE food guild where nawal althuaf had posted this recipe . Loved the look , recipe and easy procedure . Gave it a try and I was like ” I always use these ingredients in my kitchen but why didn’t my mind think of such an innovative concept  ” . The key to making this dish is slow cooking in very low heat to seal the sandwich together .  This particular recipe is a twist incorporated with modern interpretation to the authentic savoury malabar pola as in malabar cuisine they don’t use capsicum’s or bell peppers in their cooking . The dish had a lovely moist crisp outside with a hot juicy filling in between with a surprising array of aroma that is impeccable with  a delicate , alchemical infusion of flavours and textures . This made to impress dish will remain in your memory list of scrumptious food .

ingredients

ingredients
Quantity
Big Eggs5
flour/Maida5 tablespoons
Milk 1 cup , ( this is an additional ingredient I added to get a moist pola )
bread7 to 8slices ( depends upon the size of your pan , in case your pan is too small take less amount of total ingredients)
capsicum (red , yellow and green cut into round shaped slices ) 1 slice each
coriander leavesfew
seasame seedswhite
black1/2 tablespoons
green chillies2 crushed
salt to taste

Ingredients For Masala Filling

Ingredients
Quantity
Boneless Chicken300-400g( you can use mutton keema , fish , prawn , mixed vegetables , paneer or soya flakes instead )
Kashmiri Chilly pwd1 teaspoon heaped,
Turmeric powder1\2 teaspoon
Oil1 1/2 tablespoons
Onion finely chopped3
Green chilly finely chopped4 - 5 or more to taste
Ginger garlic paste1 teaspoon
Garam masala1\2 teaspoon
Curry leaveschopped few
Coriander leaveschopped few

Method for filling

  1. Marinate cleaned chicken  with chilly powder , turmeric powder and salt .Shallow fry Chicken pieces , cool and Mince by blitzing in the food processor .
  2. Heat oil in a board pan , sauté  onion and green chilly, till transparent.Add salt,  ginger garlic paste  and sauté to crisp .
  3. Add garam masala,  1/4 teaspoon of turmeric powder ,curry leaves, coriander leaves and Mix well.
  4. Add shredded Chicken . mix well and remove from flame and set aside .

How to proceed

  1. Beat the eggs using an egg beater till frothy along with one cup milk . finally fold in the maida , salt and crushed  green  chillies till well mixed.
  2. Grease some ghee in a non stick shallow pan and heat the pan in a very low flame . pour half of the egg mix place the bread slices tightly Making sure there is no gap or holes in between the bread slices .
  3. Press and level with your  hand . the bread must be soaked in the egg mixture .  now add the masala all over it.again spread the bread (place it carefully making sure there are no  hole ‘s in between the bread slice’s ) .
  4. Now top with the remaining egg mixture and fill the sides with egg mix . after 2 mins ,add the capsicum rings , coriander leaves and sprinkle  sesame  seeds .8 cover and cook on a very low flame for 10 minutes .then turn other side carefully.
  5. Its very diffcult to turn over the sandwich pola using a spatula so place a greased non – stick dosa tawa over the non – stick shallow pan and tilt over the sandwich pola carefully .   ( this is a hassle free method ) .
  6. Place the tilted sandwich pola in the dosa tawa , over a very low flame and cook further for 2-3 minutes . Making sure you do not burn or brown the upper crust too much .
  7. We want a pale or bright yellow colour on the crust .  Check if the sandwich pola is cooked by inserting a tooth pick in the Center of the sandwich  pola , if it comes out clean . The  sandwich pola is cooked .
  8. Place the serving plate over the cooked sandwich  pola in the dosa tawa and turn over  to get the capsicum decorated side on top . Cut into wedges and serve hot as it is

Mini muffin pizza

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Preparation Time : 20 minutes

Cooking Time : 25 minutes

Serving : 5 members

Description

Mini muffin pizzas . A recipe I first came across in a foodie group in Facebook , home bakers guild . Rajashri Manoj had posted it and i just went head over heels seeing her haute make over post . Book marked the recipe but time didn’t permit me to give a try . Finally gave it a try with a home made pizza sauce from scratch . The beauty of this recipe is that it comes together very quickly . Thinking I had pizza sauce in stock went ahead giving this recipe a try , only after I baked my pizza muffins did I note I didn’t have it in my pantry . Immediately just made a sauce with what ever came to my mind with my trimmings and was surprised with the out come .this poshed  – up version of pizza sauce from scratch was delicious .  Hubby dear hates pizza  in spite of the global craze it has  so with fingers crossed served it to him on the Iftar table . ( Iftar table made me cross my fingers double the more ) . Thank fully he liked it as the muffins were soft , moist and packed with flavour , not chewy like normal pizza ‘S . The chewy part is what hubby hates about pizza’s . The pizza muffins bursted with a satisfying plop on hubby’s plate . So  Folks , sure can’t escape this must have casual bites .

Ingredients

Ingredients
Quantity
Flour/ maida 3/4 Cup
Baking powder3/4 teaspoon
milk3/4 cup
Egg1 lightly beaten
Mozzarella cheese shredded 4 ounces (about 1 cup)
Bell Pepper / capsicum (green , red and yellow 1/2cup very finely chopped
Boiled sweet corn kernels1/4 cup
Garlic 1 flack crushed
Saltto taste
Chilli flakesto taste
Onions 1/2 Cup finely chopped
finely chopped fresh basil/ dried basil 1 tablespoons

Method

  1. Preheat oven to 375. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.
  2. Stir in the mozzarella , bell peppers , onions ,sweet corn , salt , chilli flakes , garlic and let the mixture stand for 10 minutes.
  3. Stir the batter and divide among the greased mini-muffin cups. Bake until puffed and golden for 20 to 25 minutes.
  4. Sprinkle the mini pizza muffins with  basil. Serve them with the pizza sauce for dipping.

Ingredients Pizza sauce

Ingredients
Quantity
Ripe tomatoes1/2 kg blended
Flour2 tablespoons
Olive oil2 tablespoons
Garlic 2 cloves crushed
Stock cube 1 ( I used maggi chicken stock cube )
Dried Basil 1 teaspoon
Oregano1/4 teaspoon
Chilli powder 1 teaspoon
Sugar1 teaspoon
Saltto taste

Method

  1. Heat a non – stick saucepan with olive oil . Fry the garlic to light brown .
  2. Top with flour and sauté making sure no lumps are formed .Pour the blended tomatoes . And mix well .
  3. Add salt to taste , maggi stock cube and 3 -4 cups of water and boil until raw smell goes and sauce thickens .
  4. Season with basil , oregano , chilli powder and sugar . Taste and adjust and serve with the mini pizza muffins .

Notes

  1. You can add spinach , shredded chicken , sausages , pineapples , olives or any other ingredient of choice to the mini pizza muffins and bake .

Vermicelli croquettes

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Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 6-8 members

Description

Vermicelli croquettes . It was during one summer holidays of my children  and the holy month of ramadan was going on then . Not sure why we planned a trip to Bangalore during the fasting time . on our journey towards Bangalore  on the out skirts , we dropped in to a hotel for a buffet lunch . A grand spread was displayed . As usual the curious me though fasting went through the entire spread seeing and reading the name boards of each dish displayed . There was this one dish that was rolled in vermicelli and deep fried to a deep sun shine yellow . It looked really tempting with pick me up written all over it and the aroma of this particular dish was over taking all the other dishes . My cousins , kids and hubby really liked the dish and lined their stomachs with this ubiquitous brunch . My mind was busy and a bit confused on this fatty culprit , weather they should have rolled the potato Patti in raw vermicelli or in boiled ones . As for American  chopsuey we boil the noodles and then deep fry to get crisp noodles . With this confusion in mind , this divine   dish was a forgotten story after that . Nearly after  6-7 years , I came across a recipe   in one of my friends cook books about a snack similar that had used vermicelli to coat the potato Patti .finally my doubt was cleared and the recipe demanded for raw vermicelli ( how dum I am !!! )  I took note of the recipe and tried it out for the first time when I had my newly wedded cousin sister Ashibha come over to my place for a holiday feast . Her hubby hassan loved this snack   and so many other things that I made for them . They were here for 2 days and both of them had gained two kg’s each :-)) . My job done and the best part being she got pregnant immediately after this trip to my place . Now she is blessed with a beautiful daughter adleena ( hope I have spelt her name right ) who has a dimple on her cheek that’s even more beautiful .

Ingredients for the covering

Ingredients
Quantity
Potatoes 6 boiled , peeled and mashed
Lime juice1/2 teaspoon
Green Chilli + ginger paste 1 tablespoon
Gram flour 4 tablespoons
Salt to taste

Method for the covering

  1. Mix all the above mentioned ingredients together .
  2. Taste and adjust . Divide into equal lemon size balls and set aside .

Ingredients for Stuffing

Ingredients
Quantity
Corn kernels1 1/4 cup boiled
Grated coconut1/4 cup
Chopped coriander leaves 1/4 cup
Lime juice 1/2 teaspoon
Green Chilli +ginger paste 1 1/2 teaspoon
Salt and sugarto taste

Method for stuffing

  1. Mix all the ingredients together .
  2. Taste and adjust .Set aside .

How to proceed

  1. In greased hands , make flat puris out of the potato balls .
  2. Place little corn mixture in the Center of each flattened ball and bind the open edges together and make an oval shape croquettes .

Other ingredients

ingredients
Quantity
Flour / Maida1/4 cup
Corn flour 1/4 cup
Saltto taste
Water enough to make a loose batter
Vermicelli 200 grams or more
Oilto deep fry

Method

  1. Mix flour , corn flour , salt and water to make a semi loose batter .
  2. Dip each oval shaped croquettes into the batter and roll in crushed vermicelli , making sure the vermicelli has coated all around the croquettes well .
  3. Do the same with all the croquettes and vermicelli . Heat oil to deep fry .
  4. Deep fry the vermicelli croquettes to a golden brown colour and crisp . Drain and serve hot with tomato sauce and mint chutney .

Notes

  1. any other veg or non – veg filling can be substituted to your choice .
  2. At times I do use cutlet mixture and roll them in vermicelli and deep fry . Works perfect .
  3. These croquettes can be made a day before , stored in the refrigerator and deep fried when required .

Healthy paneer filled dumplings

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Preparation Time : 35 minutes

Cooking Time : 30 minutes

Serving : 5-6 members

Description

Healthy paneer filled dumplings .mindful eating being clearly the buzz word for now , I am into swapping a few ingredients and making healthy choices that count .  But that doesn’t mean having to grudgingly pile on austere , flavour- less food on your plate . the magic is to accrue caloric karma with refreshing and nutritious way to tickle our taste buds . A recipe I came across in ndtv good times satellite telly channel . Took note of it but have made it with my twists and turns to the dish . As fasting is going on now , not being able to taste and cook is a big challenge . So , I was double nervous while making this dish  but it does help you to master the art of cooking with out tasting . This wonder ball is fluffy , light , healthy and succulent packed with so much flavour , character , taste and texture . In total it’s made to impress , so gear up to impress each one around you :-))

 Ingredients for paneer

Ingredients
Quantity
paneer / cottage cheese 200 grams
wheat flour 1 tablespoon
semolina1 tablespoon
couscous1 tablespoon (if you don't have couscous in hand substitute it with semolina)
egg1
oil1 teaspoon
Chilli flakes to taste
saltto taste

Method for paneer dough

  1. Mix all the above mentioned ingredients together and knead well to get a dough .
  2. Set aside in the refrigerator for one hour .

Ingredients For the filling

Ingredients
Quantity
Mixed vegetables1 1/2 cup chopped ( cabbage , carrots , capsicum , green peas , beans , cauliflower )
Chicken or mutton mince200 grams ( vegetarians can substitute with soya chunks )
Oil1 tablespoon
Onion1 big chopped
Green chillies2 chopped
Coriander leaveschopped few
Salt to taste
Ginger garlic paste 1/2 teaspoon each
Pepper to taste
Chilli flakes to taste
Turmeric powder a pinch
Lime a squeeze

Method for filling

  1. Mix chicken or mutton mince with turmeric powder , ginger garlic paste , salt to taste and very little water and pressure cook until cooked through .
  2. Boil till all the moisture has evaporated and the meat is dry . Heat oil and fry onions and green chillies to translucent .
  3. Top with chopped mixed vegetables and sauté till vegetables are half cooked , stirring constantly .
  4. Add the cooked minced meat , seasoning with pepper , chilli flakes , lime juice and salt to taste .
  5. Toss and mix well . Garnish with coriander leaves . Set aside and cool completely .

Ingredients For garnish

Ingredients
Quantity
Mixed vegetables1 1/2 cup chopped ( cabbage , carrots , capsicum , green peas , beans , cauliflower )
Chicken or mutton mince200 grams ( vegetarians can substitute with soya chunks )
Oil1 tablespoon
Onion1 big chopped
Green chillies2 chopped
Coriander leaveschopped few
Salt to taste
Ginger garlic paste 1/2 teaspoon each
Pepper to taste
Chilli flakes to taste
Turmeric powder a pinch
Lime a squeeze

Method for the garnish

  1. Blitz bread slices in a food processor to get fine crumbs .
  2. Remove and set aside . Blitz the sun dried tomato pieces along with the oil from the jar to a coarse paste .
  3. Mix bread crumbs ,sun dried tomatoes coarse paste and all the other ingredients together to get a well seasoned bread crumb mixture .
  4. Taste and adjust . Set aside .

How to proceed

  1. Take lemon size portions of the paneer dough and flatten them on your greased palm. Fill with the filling and shape to a round dumpling making sure the paneer dough has covered and sealed the filling inside .
  2. Do the same with all the filling and paneer dough .Boil in simmering one litter of salted boiling water till the dumplings rise to the surface.
  3. Remove the balls one by one out of the water .( be careful as the balls are very delicate and light , they tend to break soon .)
    roll them in breadcrumbs mixture immediately making sure the balls are coated well all around with the breadcrumb mixture .
  4. ( I placed 2 tablespoons of breadcrumb mixture on one palm .Then placed the paneer ball , topped it with another 2 tablespoons of breadcrumb mixture and pressed together with both hands to coat the breadcrumb mixture all around ) serve warm or at room temperature along with tomato ketchup or Thai sweet chilli sauce .

Notes

  1. In case you don’t have sun dried tomatoes in hand just omit the ingredient and follow the recipe .
  2. Don’t over load the dumplings while boiling them . 5 at a time is enough .

Chicken stuffed and baked in potato shells

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Preparation Time : 30-35 minutes

Cooking Time : 1 hour 20 minutes

Serving : 6-8 members

Description

Here is another snack that is not deep fried but apt for ifthar time while breaking your fast . It Was really yum that I just got a tiny bit to taste . This is a must try recipe folks .

Ingredients

Ingredients
Quantity
Potatoes4 medium
Capsicum1 (finely chopped)
Carrot1 (finely chopped)
Cooked shredded boneless chicken1 cup
Salt and black pepperto taste
Oil little
Chilli flakes to taste
Mayonnaise3 tablespoon
Hot tomato sauce 3 tablespoon
Sour cream / hung curd 3 tablespoons
cheese spread3 tablespoon (optional )
Vinegar1/4 teaspoon
Spring onions chopped 1/2 cup
Blue cheese or any cheese of choicegarnish
coriander leavesgarnishing

Method

  1. Preheat oven to 200 degrees C.
  2. Wash, dry and lightly rub the potatoes with oil ,salt and pepper to taste .Pierce the potatoes with a fork and place on a baking sheet.
  3. Bake for 1 hour or until easily pierced with a sharp knife.Remove from oven and cool.
  4. Once cool, slice the potatoes in half and scoop out the filling until you have a nice potato shell.Refrigerate potato shells until ready to finish.
  5. Mix mayonnaise , sour cream / hung curd , hot tomato sauce , cheese spread , vinegar , salt , pepper , chilli flakes , capsicum , carrots , spring onions and cooked chicken together and mix well . Taste and adjust .
  6. Spoon filling into potato shell.top with blue cheese or any cheese of your choice .Place the filled potatoes in a greased baking pan.
  7. Bake in a pre heated oven at 180 degree C for approximately 10 -12 minutes or until the cheese has melted .
  8. Remove from the oven.Sprinkle with coriander leaves and serve hot .

Note

  1. Cheese spread and blue cheese are optional .
  2. You can follow the same recipe avoiding both the cheeses .
  3. The scooped out potato flesh can also be added to the filling and mixed together .
  4. Vegetarians can substitute chicken with paneer / cottage cheese and follow the same recipe .

Garlic murukku

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Preparation Time : 25 minutes

Cooking Time : 5-6 minutes for each batch deep fried

Serving : 4 members

Description

Garlic Murukku . This was a kitchen experiment that my daughter ANISHA came up with . She is on a holiday at my place with out her hubby ( that’s the high light this holiday as its the rarest of rare’s  that I get her alone ) . The joy of having her here is  an OMG experience . I am making maximum use of our girl time together shopping , eating out , watching movies , cooking , gossiping …… ( the list is endless )we were both just talking about something and suddenly my daughter is like I feel like eating murukku’s . We just got into the kitchen and started of . The beauty of this recipe is that it comes together very quickly . My girl is so bossy in the kitchen and I don’t like it when people tell me what to do when I cook . But finally we came up with a flavour full Murukku with complexity of garlic that lends an added textural surprise . Murukku’s always bring a sense of ceremony attached to it with nostalgia . Summer holidays  were celebrated at my grand parents place in palghat with home made traditional nibbles filled in huge air tight containers , kept beside the dinning table . So we kids could eat them when ever we wanted as hunger has no time and can strike any where  especially when with cousins :-))

Ingredients for the dough

Ingredients
Quantity
Rice flour1 1/2 cups , ( I used the normal iddiappam rice flour )
Oil1/4 cup for the flour + to deep fry
Water little to make a dough

 

Ingredients for Garlic paste

Ingredients
Quantity
Garlic 2 cloves
Dry red chillies4
Curry leavesfew
Green Chillies2
Saltto taste

Method

  1. Blend the garlic , dry red chillies , curry leaves , green chillies and salt together to a coarse paste , adding little water if required .
  2. Add this ground paste to the rice flour and mix well .Heat oil and add it to the rice flour mixture .
  3. Mix well adding very little water to get a dough consistency .
  4. Take little dough , fill into the murukku press and press over the hot oil .
  5. Deep fry till crisp and golden in colour . The hissing sound stops once the murukku’s are done .
  6. Drain and set aside for some time for the oil to drain and cool a bit . Do the same with the remaining dough .
  7. Keep stored in air tight containers and serve when required .

Deconstructed cutlet pie

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Preparation time : 35-40 minutes

Cooking Time : 25 – 30minutes

Serves : 4 members

Description

Deconstructed cutlet pie . I first came across this deconstrution of a dish in a satellote tv channel competition held among chefs . At first I didn’t understand what it meant , mainly because most of the dishes deconstructed by the chefs were new to me . Only after watching a few episodes , my mind suck in the real concept . It’ s just that you have to use the same ingredients used for a dish and reconstruct it to another form . Simple but you have to be innovative , that’s the key to deconstructed. I will not take credit for this dish as I came across this recipe in a food blog called mallu kitchen run by Reshma Nooh of Cochin . Tried it and wolla it was yum . I have used brown bread for the base as I was out of stock of white bread . It tasted exactly like cutlet but was served in pie form . Have to mention how one naned dish mean different things around the globe . Wired but its true . CUTLET in lndia means the round (or any desired shaped ) patties mainly made with potato mixed with other ingredients of choice , coated in bread crumbs and shallow fried . But the same word CUTLET in Australia means a find cut part of meat with its bone neatly carved (we call it as mutton chops in lndia ) . So folks where ever you are make sure the dish in mind is what you think it is . ….

Ingredients

Ingredients
Quantity
Bread10 slices ( edges cut and cut small circles in the size that fit exactly into your muffin tray or ramekins )
Butterto grease and to dot
Egg1
Cutlet mixture3 cups
Mashed potato mixture3 cups

Ingredients for cutlet mixture

Ingredients
Quantity
potato1/2 kg ( boiled , peeled and mashed )
chicken200 gm (boneless )
Turmeric powder 1/4 tea spoon
onion3 chopped
garam masala powder 1/4 tea spoon
green chillies4 crushed
ginger garlic paste 1/2 tea spoon
chilli flakes 1 tea spoon
coriander leaves 2 table spoon chopped
mint leaves1 table spoon chopped pepper
saltto taste
lime juice 1/2 lime

Method for cutlet mixture

  1. boil chicken with turmeric powder , ginger garlic paste and salt to taste . Cook till dry n shred the chicken .
  2. Heat 2 tablespoons of oil in a non stick kadai . Add onions and green chillies and fry to translucent .
  3. Add all the other ingredients one by one except for lime . Sauté till all the flavours infuse together .
  4. Remove from flame and add lime juice .Mix well taste and adjust set aside and cool .
  5. can substitute chicken with mutton keema or fish . Vegetarians can add paneer , soya chunks or more veggies like carrot , beet root , cauliflower , cabbage , beans , green peas and capsicum .

Ingredients for potato mash

Ingredients
Quantity
potatoes400 grams
butter chopped20 grams
hot milk1/4 cup
Salt to taste
Pepper to taste
Chilli flakesto taste
Maida 1 tablespoon

Method for potato mash

  1. Peel potatoes and cut into large pieces . Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.
  2. Drain potatoes well. Return to saucepan over low heat.
  3. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes.
  4. Add butter , maida and hot milk , to potatoes. Beat with a wooden spoon until fluffy. Season with salt , chilli flakes and pepper . Set aside .

How to proceed

  1. Pre heat an oven to 180 degree Celsius .
  2. Grease a muffin tray or ramekins with butter . Place the bread circles on the bottom . Dot with butter . Mix the egg with the cutlet masala .
  3. Top about 1 1/2 tablespoons of the cutlet mixture over the bread . Level it . Dot with butter .
  4. Pipe the potato mash over the cutlet layer or can just spread evenly over . Finally dot with butter .
  5. Bake in the pre heated oven for 20 to 30 minutes until you get a golden crust on top . Remove and cool .
  6. Run a knife around . Turn into a plate . Place the cutlet pie straight with the potato mash layer on top .
  7. Serve hot with tomato sauce or any dip of your choice .
  8. vegetarians can avoid adding one beaten egg and chicken ( add veggies , soya chunks or paneer instead ) to the cutlet mixture and follow the same recipe for the veg version .
  9. Leave the vegetarian cutlet mixture a bit moist , so after you bake your cutlet pie does not turn dry .

 

Vada pav

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Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 6- 8 members

Description

Vada pav , an authentic Mumbai street food that I have never heard or tasted until one day at a jewellery shop in Coimbatore ( Zaveri bros ) . I know jewellery shop having vada pav ??? Wait peeps , Sangeetha aunty ,  A very close  friend to my mom and an awesome jewellery designer with good aesthetics  served us each a vada pav from a near by chaat shop . The first bite just took away all my attention from the jewellery display in front of me to the taste of the dish and what must be the ingredients and method of cooking used .( as usual a typical “MY “mind ) with yet another new food item to be tried out , happy me just kept it in my to do lists . During fasting time finally gave the dish a try following Sanjeev kapoor’s recipe with an addition of two chutneys of my choice . Made a mistake by cutting the Pav’s into half instead of cutting then half intact . For a first try that’s not a flaw at all as the taste was more than perfect with sharpness , acidity and balance . Served it being very nervous ( fasting time all men turn more grumpy as their tummies are empty :-)) ) as hubby dear hates potatoes and bread . He ate the vada pav with no complains asking me to serve him more of the red chutney. Happy me as I I know some of the greatest Indian tastes in food are with the street food sellers of India . called my gal to convey this news and    She was like even I made vada pav today . Great minds think a like isn’t it !!! Like food is to be enjoyed and that cooking is primarily about making others happy .

 Ingredients For Vada

Ingredients
Quantity
Potatoes,boiled, peeled and mashed 6 large
Garlic8 to 10 cloves
Green chillies4
Turmeric powder1/4 teaspoon
Asafoetida a pinch
Lemon juice 1 tablespoon
coriander leaves,chopped 1/4 bunch
Salt to taste
Oil to deep fry

Ingredients For Batter

Ingredients
Quantity
Gram flour (besan)1 1/4 cup
Soda bicarbonate a pinch
Turmeric powder 1/4 teaspoon
Red chilli powder1/2 teaspoon
Saltto taste
Oil1 tablespoon

Ingredients For Red Chutney

 
 

Ingredients For Gereen Chutney

Ingredients
Quantity
bengal gram/Kadalai paruppu/Channa dhal1 cup
green chillies2
ginger grateda pinch
Salt to taste

Ingredients For Sweet Imli Chutney

Ingredients
Quantity
Tamarind 3 cups soaked in 5 cups of water over night
Vinegar1 teaspoon
Chilli powder2 tablespoons or to taste
Saltto taste
Black salta pinch
Chat masala 1/4 teaspoon
Pepper powder1/4 teaspoon
Chilli flakes2 teaspoons
Crushed cumin seeds2 teaspoons
Jaggery 3 tablespoons or to taste

Ingredients Other 

Ingredients
Quantity
Pav 6 to 8
Whole green chillies 5 deep fried to serve

Method

  1. For red chutney: grind together coconut, red chilli powder and garlic in a mixer. Heat oil in a non stick pan, add this mixture and sauté for a minute. Add the gram flour crumbs and mix well and remove from the heat. Season with salt. Set aside to cool.
  2. For the green chutney : grind all ingredients together for the green chutney together to a semi think paste adding very little water . Taste and adjust seasoning and set aside .
  3. For the sweet imli chutney :soak tamarind overnight with water and cook for 45 minutes . strain the cooked pulp 2 to 3 times very well that there is nothing left in the tamarind .
  4. After that discard whatever is left in the strainer.Cook the tamarind juice again and add vinegar, chilli powder, salt, pepper, chili flakes, crushed cumin , jaggery , black salt and chat masala .
  5. Cook for another 20 minutes or until it thickens on low heat And enjoy.Grind together green chillies and garlic to a paste. Mix the potatoes, garlic-green chilli paste, turmeric powder, asafoetida, lemon juice, coriander leaves and salt in a bowl.
  6. Divide into eight equal portions and roll them into lemon sized balls. Mix together gram flour, soda bicarbonate, turmeric powder, red chilli powder and salt in a bowl. Heat one-tablespoon oil and add it to the gram flour mixture.
  7. Add sufficient water and whisk to make a coating consistency batter. Heat sufficient oil in a kadai to deep fry .Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour.
  8. Drain on an absorbent paper.Slit the pavs horizontally without cutting through, spread the red chutney on the inner sides of the pav on one side and spread green chutney on the other side of pav .
  9. Stuff it with hot vadas. Serve hot with fried green chillies , sweet imli chutney and more red chutney .