Paneer Cigar Rolls Recipe

Paneer Cigar rolls is one among the recipes which i have made without wasting a single second because it was time for my Son to be back from school and i had just approx 30-40 min.So i had to rush and prepare but even in rush the Paneer Cigar's were perfect and my son just enjoyed the every bite.

Ingredients
250 Gram Paneer/Cottage cheese
1 Cup bell peppers chopped finely(yellow,red&green)
1 Large onion Chopped finely
1/2 Table spoon pepper crushed
1/2 Tsp red chili flakes
1 Table spoon garlic crushed
1/2 Tsp Ginger crushed
oil
Salt for taste
1 Cup Cheese shredded

For Dough
200 Gram Multipurpose Flour/Maida
little salt
water for kneading
Oil for deep frying Cigars

Method

1)First Knead Flour into smooth dough and keep aside.Than add oil in pan,once oil heated add chopped onions.Saute for 1 min than add chopped ginger and garlic.Saute for few seconds and than add chopped bell peppers.Cook the veggies on high flame for 1-2 min.Than add shredded paneer.crushed pepper,chili flakes and salt as per taste .Cook all the ingredients well until u see that paneer is cooked well.Once cooked keep it aside.

2)Take the dough which is knead and keep aside.Roll it into flat medium large roti/flat bread and cut into 4 square time or in a shape which will allow you to roll it into cigar type.

3)Take a single piece than table spoon of mixture and place it at the edge.

4)And roll it well in type of a cigar.Make sure you fold it from both edges so the filling doesn't come out.



5)Than deep fry in hot oil till golden brown.Serve Hot with Mayonnaise or Tomato sauce or dips of your choice.

Goan Dodol Recipe !!

Dodol is a traditional goan dish which has  toffee like colour. It is one of the most important sweet dish during Christmas in the "Kuswar".(Kuswar term used for the sweets which we share among friends , neighbors and families.)

 Goan Dodol has unique flavour and its so jelly like soft that you want to eat again and again. Dodol is prepared from coconut milk,Goan coconut jaggery and raw rice/rice flour and flavouring cardamom and long hours of cooking gives Dodol a smooth texture and jelly like consistency which  makes Dodol just melts in your mouth.

Dodol is also popular in Indonesia,Malaysia,Philippines,Singapore,Brunei,South India ,Sri Lanka and Iran.

My first attempt of preparing Dodol was just awesome.I was in second thought weather to prepare Dodol as it takes lot of energy and time.But Thanks to my Mommy who is expert in Dodol who motivated and guided me in cooking process.

Servings 4-5

Total Preparation time :3-4 hours

Cooking time :2-3 hours

Ingredients

2 Medium Size Coconuts scrapped

4 Pyramids of Goan jaggery

150 Gram of Rice flour(can use raw rice)

100 Gram of Cashew Nuts chopped

1 Tsp Cardamom

Pinch of salt

YouTube Video

 

Method

1.First scrape the coconuts and grind it with little water and extract thick coconut milk.

 

 2.Keep all the ingredients which you going to add.If you using rice flour than soak it in little water for 10-15 min.Chop the cashew nuts.

 

3.Take a Big vessel or non stick casserole .Pour in the casserole,than add Jaggery,soaked rice flour and cardamom powder in the coconut milk. Stir well until the jaggery colour shows up.Than keep the vessel on stove and keep stirring until the jaggery dissolves completely.For the next 1 and hour should stir continuously so that the mixture doesn't stick to the vessel.Its actually a tough procedure .

 4.Add Cashew nuts chopped and  Keep stirring till you the mixture is thick enough and its starts to leave the edges of the vessel.Once done quickly spread it on the oil greased plate and smoothen the top with spoon or spatula.

5.Once done serve it. Dodol is just loved during Christmas but through out the year.

Merry Christmas !!!!

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Chicken Hara Masala Recipe

Chicken Hara Masala simply means green masala .The recipe is very simple to make as not much procedure involved.The dish is cooked without adding a single drop of water so you will see oil floating on top.Just one more yummy chicken dish ,can enjoy with roti's,pulao's or any rice items or even breads are he good option.Enjoy Cooking :).

Servings 4-5
Total Preparation time:45 min
Cooking time:25 min

Ingredients
1 Kilo gram Chicken cut into pieces
1 Cup of Curd(150-200 ml)
1/2  Bunch of green coriander
2 Fresh chilies(Green and red)
2 Inch Ginger
5-7 Flakes of Garlic
1 Large tomato
1 Tsp red chili powder
1/2 Table spoon of coriander powder
1 Tsp cumin seed
1 Tsp Turmeric powder
salt as per taste
Oil

Method

• So Lets begin,first add oil in Kadai/Pan and allow it to heat.Than add chicken pieces and cook for about 5 min or more until you find the chicken is fried well and colour changes to white. 
• On the other hand till the chicken cooks grind the masala paste.For that in mixer add ginger/garlic,curd,tomato,green coriander,salt and other powdered spices .
• Grind all into paste and add it to the chicken .Stir well so that chicken get coated well with masala. For first 5 min cook on high flame.
• After 5 min reduce the flame to medium and cook until the the gravy is reduced and the oil floats on top.
• Its done and you just serve it Hot with roti's or rice items.

Spaghetti Pasta with Chicken and veggies !!!

Spaghetti pasta simply tossed in shredded chicken,red and yellow bell peppers,little carrots and scrambled egg along with herbs like basil,oregano,black peppers and chili flakes.Lastly not to forget to add lots of cheese.

Servings 4-5
Total Preparation Time :45 min
Cooking time : 20 min

Ingredients
250 Gram Borges Spaghetti Pasta(boiled)
1 Large onion chopped
1 Cup of yellow and red bell peppers chopped
3 Scrambled egg
1 Cup chicken shredded
2 Table spoon Garlic chopped
1/2 Teaspoon pepper crushed
1/2 Tsp oregano
1/2 Tsp chili flakes
1/2 Tsp Basil
Cheddar Cheese/Parmesan Cheese
olive oil
Salt as per taste

Method

• First boil the pasta.keep water in deep pan/vessel for boil,add little salt and oil so pasta doesn't stick to each other.Boil for about 20 min.
• Once cooked drain the water out .Again sprinkle little oil over the spaghetti to avoid stickiness.
• Add olive oil in pan,once heated add onions ,garlic and saute,than add chicken ad saute it well till the chicken is cooked well.
• Add chopped bell peppers,and all the herbs ie pepper crushed,oregano,basil,chili flakes and salt.
• Than add scrambled eggs and spaghetti.Toss it well for about 3 min in the herbs and veggies.
• Sprinkle shredded cheese on top of the spaghetti and cover for 3-4 min till the cheese is melted.
• Once you see cheese melted give it a quick stir and serve hot by sprinkling more cheese.

Dry Fruits Lassi Chuski !!!

Lassi in any which way is one of the best refresher during the summer heat.Dry fruit Lassi chuski is from Punjabi cuisine rich in vitamins as it contains lot of dry fruits and also full of calcium as its made of curd and condense milk.

Servings 4
Total preparation Time : 10 min

Ingredients
2 Cups of yogurt
1/2 Cup of Condense Milk
2 Tablespoon Cashew Nuts chopped
2 Tablespoon Almonds Chopped
3 Tablespoon of Raisins
1 pack of little hearts biscuit(since ragi cookies were unavailable)
Ice cubes as required

Method

• In a blender jar add lots of ice,yogurt,condense milk,cashew nuts,almonds,raisins,biscuits and blend it till smooth paste.
• Pour it into serving glasses,garnish with remaining biscuits and serve chilled

Hong Kong style Chicken !!!

Before even could start the preparation din think that the result will be so yum and tasty.With the name Hong Kong we feel it will be quite complicated and lot many ingredients ,but to a surprise its so easy and quick to make if you have these few stuff in your homes.This chicken recipe with little tangy flavour created by pineapple and with hit of spice created by chopped green chilies is just awesome combination of sweet and sour taste.

Servings 4-5
Total Preparation time 1 hour
Cooking time : 20 min

Ingredients
250 Gram boneless chicken(cut into strips)
1 large onion cut into cubes(or large chunks)
1/2 Cup of Pineapple cubes
1 Cup of red/yellow/green bell peppers cut into cubes
1/2 Cup of carrots cut into cubes
2 -3 Table spoon Corn starch
1 Egg whisked
1 1/2 Table spoon of ginger garlic chopped
1/2 Cup of tomato ketchup
1/2 Cup fresh tomato juice
1/2 Cup pineapple juice
3 -4 Green chilies Chopped
Salt to taste
1/2 Table spoon of sugar
Oil for deep frying

Method

• In Bowl add whisked egg,corn starch ,salt,ginger/garlic and mix well.Add chicken strips and mix well again and let it marinate for 20 min.Keep the pan on stove and heat the oil for deep frying.
• After marinating for 20 min deep fry the chicken strips still golden brown.Keep it aside on tissue paper to absorb extra oil.
• Meanwhile cut all the vegetables as mentioned.In Pan/wok add oil and let it heat at the highest temperature,than add chunks of vegetables one by one starting with onion and saute for about 5 min than reduce the flame to medium.
• Add chopped ginger/garlic,tomato ketchup,pineapple juice,sugar,salt,green chilies and fresh tomato juice and stir it well.
• Than allow the juices to reduce a bit so that when you add chicken the sauces will coat it well.
• Once you feel the juices and reduced and thicken than add fried strips of Chicken and toss well in sauces.Cook for more 5 min on low flame and its done.
• Consume hot with steam rice or as a starter.

Samosa recipe!!!

The samosa is claimed to be originated in middle east prior to 10 century and it was called as Sambosa. Samosa is a fried or baked pastry with a savoury filling ,such as boiled potatoes,onions,peas ,other vegetables and  minced meat(mutton,beef or chicken).The entire pastry is than deep fried in vegetable oil and its served hot with some spicy chutneys like pudina chutney or tamarind chutney or ketchup.The typical shape of samosa is triangle and size vary as per what filling we use.

Samosa is the best snack during tea time,its outer crispy crust and the spicy potatoes or meat filling just creates a crunch and flavours in our mouth,along with that accomplishments of chutneys is just Yum.

Servings 4-5
Total Preparation time:1 hour
Cooking time:20 min

Ingredients
For Dough
250 Gram Maida/all purpose flour
Salt
water
oil

For Filling
4-6 Boiled Potatoes
2 medium size onions chopped finely
4 Green chilies
1/2 tsp pepper crushed
1 Table spoon garlic/ginger chopped
1 cup of green coriander chopped
1/4 Tsp Turmeric powder
Salt as per taste
Curry leaves
1 Tsp mustard seeds
1 Tsp Cumin seeds
Oil

Method

• First start with kneading the flour,for that take the flour in large plate,than add salt and knead it into smooth dough by adding water as required.Do not add more water other wise it will be sticky and the pastry wont roll properly.Last take little oil and knead the dough again and allow to rest for 10 min so the dough becomes soft and smooth.
• Mix little flour in water and make thick paste for sticking or sealing the samosa
• On the other hand start to prepare the filling.For that keep the pan on stove ,add oil and once oil heated add mustard seeds and cumin seeds,once you see it crackling add curry leaves,green chilies chopped,ginger-garlic and onions.Saute all very well for 2-3 min.
• Than add turmeric powder and mashed boiled potatoes and mix well ,than add salt,pepper crushed and chopped coriander .Stir the filling well,cover the pan and allow the potato bhaji to cook for 2-3 min on slow flame.
• once done switch of the flame and let the filling cool down at room temperature.
• Now take the medium round of dough and roll it into a large roti. Once roti is done cut into four (take knife and cut the round roti into semi circle and than again cut semi circle into half so it will be in shape of triangle.)
• Than take one portion and hold on your palm by facing the pointed portion upwards,get the side wings at the center and seal it with flour paste which acts as a gum and feeling wont come out.once you stick the wings it will look in shape of cone.Add the filling into the cone and get the pointed portion down and cover the mouth of cone by applying flour gum so the cone will change its shape to triangle.
• Make more triangle samosa's and keep side.Pour oil in kadai/deep pan for frying.let it get heated well .
• Once you feel oil is hot to the right temperature you can start deep frying your samosa's.Fry on medium oil so that samosa gets cooked well from inside and outside as well.
• Serve hot with a hot cup of tea and sauces of your choice.

Chicken Korma in yogurt!!!

Chicken Korma just classic Muglai dish  and served as curries or in form of thick gravies.The dish is considered among the rich dishes as it involves slow cooking of chicken in yogurt,ginger garlic paste and onions paste and at last its simmered with thick coconut milk to give the creamy texture and flavour.Its also prepared by adding cashew nut paste,almonds paste to give more royal tag to the dish.

Servings 4-5

Total Preparation  time: 1 hour

Cooking time:30-40 min

Ingredients

1 Kg Chicken(cut into medium pieces)

1 Cup of yogurt(approx 300 gram)

2 large onions

2 inch of ginger

15 flakes of garlic

1/2 cup of thick coconut milk

3-4 green chilies

1/2 bunch of green coriander

1 Table spoon pepper crushed

1 stick of cinnamon

5 cloves

2 cardamom

1 tsp turmeric powder

salt as per taste

oil

Hot water as required

Method

• Wash the chicken and drain all the water,than apply salt ,turmeric,pepper crushed and yogurt.Mix the ingredients well into the chicken and keep aside for marination for 20 min.
• On the other hand make paste of onions ,also grind ginger-garlic,green chilies and green coriander into fine paste and keep aside.
• Than in casserole add oil,once heated add the paste of onions and saute till the paste changes colour to light brown.
• Add paste of grind ginger-garlic,green chilies and green coriander,again cook for around 5 min till the pastes are nicely sauteed.
• Than add chicken and toss well in the paste.Cook the chicken pieces for more 5 min or more till it leaves its own water.
• Give a quick stir so that chicken does stick to vessel.Add hot water as required and cook on slow flame for 15 min by covering the lid.
• Last add the thick coconut milk ,mix well and than again let it simmer for more 5-10 min.
• Once the korma is done you will find the oil layer on top of the gravy.(oils left by curd and coconut milk).
• Serve hot with roti's or steam rice or any rice items also it will go well.Even with bread it will be great in tastes.

Mint Rice/Mint Pilaf Recipe !!!

Mint has lot of health benefits and if start to mention i guess it will never end...... but among few important benefits are that mint is well know mouth freshener ,mint is great appetizer and palate cleanser and promote digestion,its a great remedy for nausea and headache,gives reliefs from respiratory disorders and cough etc etc.The market is full of products of Mint like toothpaste,chewing gums.candy and inhalers which has mint as base element.

So if we use mint in our diet it will be really a wonderful benefit .It can be key ingredients in Rice .chicken,drinks,mocktail,ice-creams,salads and desserts.So today i have combined Mint with Rice.Mint Rice or mint pilaf is simple and easy to make since not more ingredients are involved.In taste its really very mild and full of mint flavours because there is no other flavour in pulao which can dominate mint. 

Servings 4

Total Preparation time : 30 min

Cooking time:15 min

Ingredients

2 Cups of Rice(approx 250 gram/if basmati rice can reduce measure)

1/2 bunch of mint(separate leaves)

1/2 cup of green coriander chopped(used for colour)

2 medium size onions chopped

10 flakes of garlic

1 Inch ginger

2-3 Green chilies

2 Veg cubes

1/2 Tsp pepper corns

1 Medium stick of cinnamon

1/2 tsp cloves

4 Cardamom

Oil

Water

Method

• In a mixture jar add mint leaves,green coriander,green chilies,ginger/garlic and grind into a fine paste.
• Than place a pressure cooker on gas stove.Add oil once heated add dry spices(cloves,pepper,cinnamon,cardamon)and toss well,than add onions chopped and saute for 1-2 min.
• Than add ground paste and fry well fro 3-4 min till it leaves oil.Add water double the quantity of rice in a ratio 1:2 and also add veg Maggie cubes.
• Once the water starts to boil add salt and rice.Give a stir and pressure cook till rice cook(approx 3 whistles)
• Once done serve hot either with Curd raita but we being hardcore Non-vegetarian i served it with side dish Chicken Korma(will be Next  on blog) :)

Paneer & Broccoli Makhani !!!!

Makhani in hindi it means "with butter'.Makhnai belongs to Punjabi cuisine and is very rich gravy consisting  Tomatoes ,of lot of butter and cashew nuts paste,fresh cream  which gives it a royal touch.This gravy can be combined with different ingredients like Cottage cheese,Chicken,Black Lentil,Broccoli and other stuffs of your choice.Earlier i have posted chicken makhani you can have a look here as well for chicken makhnai recipe.http://cocinanispolina.blogspot.in/2015/07/chicken-makhani-recipe.html

Servings 4
Total Preparation time : 45 min
Cooking time : 20 min

Ingredients
250 gram Paneer Cubes(cottage cheese)
150 gram of broccoli florets(may be around 10 -15 florets blanched)
6 Medium size Tomatoes
10 Flakes of Garlic
1 Inch of Ginger
2 Onions
10-15 Cashew nuts
15 Pepper corns
1 small stick cinnamon
2 cardamom
3-4 cloves
1 Green chili
Butter for frying
Fresh cream
Kasuri Methi(dry leaves of fenugreek)
1 Tsp Kashmiri chili powder
Salt as per taste
Hot water for cooking

Method

• In Pan add roughly chopped tomatoes,onions,cashew nuts,ginger-garlic,pepper corns,cinnamon,cardamom,green chili .Add little hot water and cook all ingredients for about 5 min.
• Once little cooled down grind it into fine paste and keep it aside.On the other hand fry the paneer in little butter till golden brown and toss the broccoli in butter along with garlic chopped garlic.
• Than in another deep pan add butter,once melted add the ground paste .Add chili powder and salt .Allow it to cook on small flame till it starts boiling.Add required water to make thick gravy.
• Add the paneer and broccoli in boiling gravy.Stir well and again let it cook for about 2-3 min on slow Sim.
• Than add fresh cream in the gravy and the 2 pinch of kasuri methi and give it a quick stir and let it simmer for 2 min.Its done
• While serving serve fresh cream on top of the gravy along with small piece of butter.Happy Calories.

Caramel Custard recipe!!!

Creme Caramel,Flan or a caramel pudding is a custard dessert with a layer of soft caramel on top.The dish is eaten throughout the world and it is called in different names like as mentioned below

-In India Caramel custard is all time favourite especially in larger coastal cities and in former Portuguese colonies like Goa ,Daman and Diu. It is milk mixture baked in a dish with sweeter caramel lining its base.Flan is stable on restaurants menus and also regularly prepared in home kitchens of Anglo Indian Goans,mangaloreans, Malayalam and Parsi Communities.

- Latin America its called as creme caramel and is eaten with Dulce De leche.
-In Venezuela its called as quesillo(small cheese) and in Brazil as pudim De Lettie(condensed milk pudding)

-Cuban flan is called as Flan De Cuba

-Puerto Rico Flans are coconut based and its called as Flan De coco.Coconut flan is usually seasoned with cinnamon ,rum and vanilla.

-In the Philippines ,flan is also know as leche flan(local term for originally Spanish flan De leche ,literally "milk flan"

Servings 6
Total Preparation Time :30 min
Cooking time:20 min

Ingredients
4 Eggs
21/2 Cups of Milk(lukewarm)
3/4 Cup Sugar
1 Tablespoon Vanilla essence

Method

• Take 1/4 cup of sugar in thick bottom pan.Add few drops of water  and heat till the sugar caramelizes.Pour the caramel into the mould and let it settle down by cooling.
• On the other side place a metallic ring in the pressure cooker.Add 4 cups of water and let it heat.
• In bowl break four eggs and beat it well,than add 1/2 cup of sugar,vanilla essence and milk and give a quick stir again and stain the mixture.
• Than pour the mixture in the mould. Cover the mould with aluminium foil and place it into pressure cooker .Cover the lid with out whistle and steam for about 20 min.
• To check weather pudding is done check with tooth pick,if the tooth pick edge comes out clean than its done or as steam for more 5 min.
• Remove the mould and turn out on a plate upside down (caramel layer should be on top as shown in picture).
• Serve hot or cold as you or guest prefer to enjoy.

{Recipe)Goan Chicken Cafreal

Chicken Cafreal is a traditional goan dish that includes elements of Indian and Portuguese cuisine.It was introduced by Portuguese and African soldiers serving under the Portuguese. Cafreal is so rich in taste only because of the fresh ingredients involved and the overnight marination is the key factor for the great Taste.

In Cafreal first step involves the preparation of green masala which is king of masala in Goa after Recheado Masala , the green masala is than rubbed well to the pieces of chicken and left for marination min of 6 hours or for best result and taste overnight ,than its shallow fried and served as side dish or as starter for any occasion moreover no occasion required to prepare Cafreal because preparation of Cafreal dish is it self a  BIG Occasion :)

Servings 5-6
Total Preparation Time : 1 day or at least 5 hours
Cooking Time :30 Min
Cuisine : Goan
Author : Ispolina Silveira

Ingredients
1 Kilo Gram Chicken cut into medium pieces
Salt as per taste
Oil for frying

For Green Masala(Grind into fine paste)
1 Bunch of Green coriander
5-6 Green chilies
50 Gram of ginger
2 Pods of Garlic
3 Sticks of Cinnamon
4 Cardamom
1 Tsp poppy seeds soaked
20 Cloves
2 Tsp of Pepper corns
1 Cup or more vinegar for grinding
1 Lemon
1/2 tsp turmeric powder


Method

1.Wash the chicken and towel dry it,than apply salt and lemon to the chicken and mix well.

2.Apply the Green masala paste to the chicken .Mix well and allow to marinate for maximum overnight in refrigerator and minimum of 4-5 hours normal room temperature or in refrigerator. 

3.Then shallow fry the chicken on grill pan or on plain pan also fine.

3.Cook the chicken by covering the pan and also turn on regular intervals.Make sure to shallow fry chicken on slow or medium flame.

4.Fry until you get the golden brown colour for the cafreal. Best to served hot along with simple tangy cabbage ,carrots and onion salad.Also a great side dish for pulao and also a compliment starter for your chilled drinks.

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My Little Master Chef !!!

My Little Master Chef all ready for his school(Notre Dame Academy) Fancy Dress competition :)....It was really tough to decide as to what we can dress him as....we thought of many options like Postman,Elephant or some super heroes but at last thought of making him dress as Chef.Check the pics.

HomeMade Burger !!!

Homemade Burger-Just tried to stuff the mayo based cold salad with roasted chicken pieces with some pepper crushed and herds.It was not plan of making burger ,but since there was Burger buns in home and few tossed veggies and chicken left after making spaghetti noddles ,so just thought can add little mayo and cheese and can make a Burger for my kid.Unplanned burger was really yummy and my Clive just loved it.

Servings 4

Total Preparation time:20 min

Ingredients

4 Burger Buns

150 Gram/1 Cup of boneless chicken

1 Bowl of veggies Chopped(carrots,french beans.bell peppers)

1 Tsp Pepper crushed

1 Tsp each of Green chili sauce,red chili sauce,soya sauce,tomato ketchup)

4 Cheese slices

2-3 Table spoon of mayonnaise(egg less or with egg)

Salt as per taste

Oil

Method

• First cut the chicken into small pieces or you can cut into small strips.
• In One pan add oil,once heated add the chicken and saute it well on medium flame,add salt and pepper and again saute till chicken is cooked and changes colour to white.
• Than in the same pan add oil and one by one saute all the veggies but make sure its has its crunch .
• Once finished tossing the veggies in the same pan add the chicken and veggies ,into that add the sauces and salt if required and toss all over again so that it gets mixed well with sauces,saute for about 2-3 min.
• Once done allow the chicken and veggies to cool down ,add into it mayonnaise and mix well.
• Take the burger bun cut it into two slice ,than place the stuffing made and top place the cheese slice,cover it with other portion of bun and toast the bun on pan on both side for 2-3 min.
• Sever quickly with tomato ketchup .

Chili Cheesy Toasty !!!

Chili cheesy Toasty is very simple recipe and quick  to make.Can be a best at breakfast,or at snack time or also when working people sometimes come late home and don't have much time to cook dinner so cheesy toasty is also a best options.Its again a snack were very limited ingredients are used yet so yummy .

The main ingredients involved are the onions and cheese,you can use any cheese for the toasty.The cheesy melt,the raw onion crunch and the spice of the green chili just creates a awesome small cheesy bites.

Servings 3-4

Total Preparation time:20 min

Cooking time:10 min

Ingredients

4-5 Bread slices

1 Bowl Cheese grated (cheddar and mozzarella)
2 Onions finely sliced

2 Green chilies chopped
1/2 Cup of yellow/red/green peppers julienne
Butter for spreading

Method

• First toast the bread in toaster or on pan from both the sides,than apply butter,spread the bell peppers Julianne,onions and green chilies chopped on the toasted bread slice.
• Than sprinkle lot of  cheese grated on top.
• Place the bread slices on the pan and toast it again by covering it with lid so the cheese melts.
• Server hot with tomato ketchup .

Note: do not microwave wave because it will soften the bread,cheesy toast should be toasted well so you can feel the crunch.

Methiwale Chawal !!!

Methiwale Chawal(fenugreek rice) is a from Sindhi cuisine ,its very simple to make with main ingredients basmati rice and fenugreek leaves.I found this recipe very very simple with very limited ingredients with less time.

Servings 4-5
Total Preparation Time : 30 min
Cooking time :15 min

Ingredients
11/2 Cup Basmati rice soaked and drained
2 Cups chopped fenugreek leaves
1 Medium chopped onion
2 Tablespoon oil
2 Tomatoes chopped
1 Tsp Cumin powder
1/4 Turmeric powder
1 Tsp coriander powder
1 Tsp chili powder
Salt to taste

Method

• Heat oil in pan,once heated add oil than add cumin seeds and chopped onions and then saute till translucent.
• Add fenugreek leaves and mix well.Add salt and again saute for 2-3 min.
• Add tomatoes ,turmeric powder and coriander powder and mix well.Add rice and 3 cups of water and chili powder and mix well.Than cook on medium flame till rice is cooked.
• Transfer in serving plate or dish and serve hot.

{Recipe}Batata Vada

Batata Vada is one of the India street food and more famous in streets of Mumbai. Batata  translates to potatoes and Vada to fried dumplings. So you can sum up together and say its a Batata Vada is a spicy potato filling coated with chickpea batter and deep fried until golden brown.This Potato fritters can be best  served with hot spicy green chutneys or and other savory chutneys including tomato ketchup.

Although it considered as famous snack from Mumbai streets but its also popular snack through out India .The only difference can be in the flavours otherwise the method and preparation remains the same. If you ever visit southern Part of India then it will be called as Aloo Bonda,if you are in Goa you will hear people call it Batat Vada.

How the Batata Vada's are prepared.

1.First Make sure to boil the potatoes well so while mashing you do not find any hard parts.

2.The potato bhaji or the stuffing is not liquidity but should be thick in consistency so you can shape it into round balls or patti.

3.The Chickpea batter shouldn't be liquidy .It should be thick enough to coat the potato balls.

4.Oil shouldn't be very hot while frying.Make sure to keep the flame on medium while frying.

5.Fry until Golden brown and crisp   

Servings 4-5

Total Preparation time:45 to 1 hr min

Cooking time :20 min

Ingredients

For Potato Mash/Bhaji

4-6 Medium boiled potatoes

2 Medium onions chopped finely

2-3 Green Chilies chopped

1 Tsp of garlic chopped

1 tsp mustard seeds

5-6 Curry leaves

1/2 Tsp Turmeric powder

Green coriander for garnishing

Salt as per taste

For Chick pea Batter

150-200 gram Chick pea flour

1/2 Tsp chili powder

1/2 Tsp crushed pepper

1/2 Tsp Garam Masala

Salt for Taste

Oil for Deep frying

Step Preparation with Pics and Video

1.Add Besan /Chickpea in a bowl.

2.To the chickpea add crushed pepper ,garam   masala,chili powder,salt.Mix all the dry ingredients well before adding water.

  

   

3.After mixing the dry ingredients add water as required and prepare a smooth thick batter.Make sure the batter is not very liquidy. Keep the batter aside until you prepare the stuffing.

4.In pan add oil,once heated add mustard,once it starts to splatter add curry leaves,green chilies , garlic chopped. Saute for 40 secs.

5.Add to same chopped onions stir for some time and then cover the pan and saute for 1 min so the onions become soft.

6.Than add turmeric powder,salt .Keep stirring to avoid turmeric from burning.

7.Then add mashed potatoes  in pan and stir well.Cover and cook on low flame for 1-2 min.open the lid,add the chopped coriander and mix well.Off the stove and keep the potato bhaji to cool down.

8.Mean while on the other side keep oil in deep kadai for heating for deep frying the batata vada.

9.Once the potato mix is cool down take small amount of potato mix on your hands and roll it into small roundels of your choice and keep aside on plate. 

   

  

10. Take each roundels and deep inside the chick pea batter and coat it well .

11.Now drop the batter coated vada's in the hot oil. Now you can reduce the flame from high to medium.

12.Fry the Batata Vada until they turn nice golden brown and crisp from outside.

13. Once the Batata Vada's are fried well remove them out of the oil and place it on kitchen tissue to absorb extra oil.

14.The hot Batata Vada's ready to be enjoyed with hot tea and for dip you can use sauces or chutneys of you choice.

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