RSS

Monthly Archives: June 2016

BREAD ROLLS

​Bread Rolls… A perfect evening snack with tea or coffee . It tastes awesome ,crunchy outside soft inside…Kids will love this for sure as it’s a deepfried and made of bread, and a easy way to make kids eat veggies..This can made in jiffy if you have boiled potatoes ready….

   Here I have used potato for filling /stuffing inside bread , you can replace it by paneer, cheese,mushroom ,boiled peas,boiled corn, capsicum, boiled and shredded chicken(keema) (anything of your choice)but method and procedure remains same

Let’s see the recipe 

INGREDIENTS 

•6 white /brown bread  (remove sides)

•2/3 boiled and mashed potatoes 

•1/4 cup shredded cabbage 

•1 grated carrots 

•2 chopped greenchillies (opt)

•Few springs coriander leaves chopped

•1/4 tsp chilly powder

•1/4 tsp garammasala 

•1/4 tsp asafoetida / hing 

•Salt to taste  

•1 tsp limejuice 

•oil for deep frying 

•1 egg (vegetarians can use cornflour slurry )

•bread crumbs for rolling

•water
METHOD 

▪Heat a kadai add 1tsp oil,add chilly powder, garammasala,hing saute lightly add greenchilles ,cabbage, carrots and fry for a minute add salt give a good mix add mashed potatoes, mix and switch off the gas and add limejuice ,coriander leaves mix well  )and leave this to cool

▪Or you can even mix all the above ingredients  in a bowl without frying and use for making stuffing as we deep fry the rolls after stuffing

▪In a wide container add sufficent water for dipping bread, now take a slice of bread dip in this water for a second or two,remove and squeeze tightly excess water by holding in between your palms 

▪Take sufficient potato filling and place in center of bread and roll well till it gets sealed properly , place this aside 

▪continue doing same with the rest of the bread slices 

▪Beat egg well with a pinch of salt

▪Now dip each slice of bread in egg mixture and roll well in bread crumbs(see that it’s coated well)and set each roll in a box with a lid and refrigerate for 30 minutes 

▪Heat oil well then reduce the flame on medium and deep fry rolls till golden 

▪Enjoy with ketchup 🙂

NOTE 

* Vegetarians can replace eggs with cornflour slurry  (1 tblsp cornflour mixed in1/4 cup water without lumps )

Bread Rolls 

Advertisements
 
2 Comments

Posted by on June 30, 2016 in DEEP FRIED ITEMS(VEG), VEG STARTERS

 

CLAMS SUKKA 

​CLAMS SUKKA also known as Marvai or Khubbe or Tisre or kalve or shell fish Sukka……Here is a manglorian style preparation using clams which is cooked in coarse coconut masala to semi dry consistency…..Enjoy this with boiled rice / steamed rice along with dal or with red rice porridge….
INGREDIENTS 

•150 pieces large clams 

•1 large onion chopped

•2 dry chillies 

•Few curryleaves 

•1/2 tsp mustard seeds 

•1 pod garlic peeled and crushed 

•1 tblsp ginger finely chopped 

•1 tblsp coconut oil or refined oil

•salt to taste 
FOR GRINDING MASALA 

•1 tsp oil 

•1 tsp cumin seeds 

•11/2 tblsp coriander seeds

•1 tsp black pepper corns  

•1/4 tsp fennel seeds 

•5 fenugreek / methi seeds 

•1 tblsp red rice (raw boiled rice or matta rice )

•12-15 dry chillies

•3/4  tsp turmeric 

•a gooseberry sized tamrind 

•3/4 cup fresh scraped coconut 
METHOD 

▪wash clams under running water for 3/4 times or till sand particles present in clams are washed away . 

▪Now place clams in a large vessel, add sufficient water and cook for 5-10 minutes or till all the shells get opened

▪let this cool for sometime,

▪After its cooled seperate the shell with the flesh part and keep aside (you can use only the flesh also but the real taste is with the shell)set this aside 

▪Preserve the cooked water,(using a stainer or carefully collect a glass full of top water as sand will be gathered at the bottom)

▪Heat a pan add oil , now add all the ingredients one after the other mentioned under grinding except tamrind and coconut and fry till a good aroma ,cool this

▪Grind the fried items to coarse powder, to this add coconut and tamrind and run mixer for 2 pulses or till everything is combined

▪Now heat pan add oil,when heated add crushed garlic, fry till red add onions, fry transluscent, add ginger, curryleaves and broken chilles fry for a minute 

▪Add clams, saute for sometime add salt as per requirement (add little as salt is present in clams),preserved water, give a good mix

▪close a lid and boil well 

▪add ground coarse masala, saute well

▪Cook closed on medium heat till semi dry

▪Now your clams sukka is ready to enjoy 
NOTE 

* the other way of using clams is cut open the shell and take the flesh part and use in the cooking but this is a tedious work so I usually follow above method ….

*when frying boiled rice for grinding see that it fluffs well,the purpose of using boiled rice is to get good texture ,taste and it also helps the shell to hold masala well

* if boiled rice is not available ,you can use normal rice which is available to you

*the real enjoyment of having clams sukka is with shells…

Clams Sukka 

 
Leave a comment

Posted by on June 29, 2016 in Uncategorized

 

SOYA PEPPER CHICKEN

Here is perfect restaurant type chicken recipe .This is quite simple to prepare but tastes mouthwatering!
   You need not require much ingredients also to prepare such awesome recipe…
  You can serve this as a starter or even as a sidedish…..Enjoy making this quick recipe within 20 minutes….

Recipe credit to chef Anand

Recipe is as follows

INGREDIENTS

•750 gms Chicken cleaned and washed ( medium pieces )
•8-10 Garlic peeled and crushed
•1 medium onion chopped
•4 springs curryleaves
•1 tsp garam masala
•1 tsp chilly powder
•1 tsp dhania powder
•1/2 tsp turmeric powder
•11/2 tsp coarse pepper powder (or more depending on taste)
•2 tsp soya sauce
•1 tblsp cornflour
• salt to taste
•2 tblsp oil
•1 tsp limejuice

METHOD

▪Add salt and turmeric to washed chicken and keep aside
▪Heat a kadai or pan, add oil heat well
▪Add crushed garlic,fry till raw smell goes,
▪Add onions fry till brown, add curryleaves, saute this for a minute
▪Add all dry powders like garammasala powder, red chilly powder, dhania powder fry well till oil seperates
▪Add chicken, sprinkle water cook this stirring till done
▪Add pepper powder,salt (as needed as we have already added in marination),soya sauce and saute all together well till combined
▪Add cornflour mix this well till each piece of chicken is coated with cornflour to get a roasted effect…
▪Switch off flame
▪Add limejuice mix and serve

NOTE
*Use chilly powder, pepper powder lime juice to individual taste ..

image

Soya Pepper Chicken

 
Leave a comment

Posted by on June 18, 2016 in CHICKEN, NON VEG STARTERS

 

BRINJAL FRITTERS

A easy and quick tea time snack or a side dish to rice…..

INGREDIENTS

•1 brinjal sliced
•3/4 cup Gram flour
•2 tsp Rice flour
•5-6 curryleaves chopped(optional )
•Salt
•3/4 tsp chilly powder
•1/4 tsp asafoetida
•1/2 tsp cumin seeds
•a pinch cooking soda
•Water to bind the flour

METHOD

▪slice brinjals into rounds 1/2″ each and soak in salt water for 15 minutes
▪Mix gram flour, rice flour, curryleaves, salt,chilly powder, asafoetida,jeera mix well and water to form a thick batter…rest this 15 minutes
▪Add soda water (mix soda with a tsp water)
▪Drain water and keep brinjal ready
▪Beat well in one direction
▪Now dip brinjal slice in batter and deep fry till golden and crisp..

NOTE
* Other vegetables like potato,onion rings, sweet potato,ridgegourd,raw banana,  yam,bitter gourd,paneer,breadfruit,spinach,malabar spinach,ajwain leaves can be used in same batter

image

Brinjal Fritters

 
Leave a comment

Posted by on June 18, 2016 in DEEP FRIED ITEMS(VEG)

 

BREAD BESAN SESAME TOAST

Are you thinking something for tomorrow’s breakfast then I am here with a easy and quick recipe for you all…
Bread Besan Sesame Toast or You can say a vegetarian bread omelette …
      You can also top it with generous amount of cheese grated and enjoy!

INGREDIENTS

•1 cup besan / Gramflour
•6 bread slices or as needed
•2 chopped greenchillies
•1 medium tomato chopped
•1 medium onion chopped
•2 tblsp coriander leaves chopped
•1/2 tsp chilly powder
•a pinch turmeric powder
•1/4 tsp garammasala powder
•1/4 tsp asafoetida
•1/4 tsp cumin powder
•1/4 tsp dhania powder
•Salt to taste
• water as required
• oil/butter/ghee
•2 tblsp Sesame seeds  (white Til)

METHOD

▪In a wide container add besan with onions, tomato, chillies, coriander leaves ,all dry powders along with water to a thick batter…
▪Now dip each slices of bread in the besan mixture
▪Make sure that veggies stick to bread slices or just add on the bread slices with the help of a spoon.

image

▪Heat a griddle, add ghee and place the bread slices, sprinkle some sesame seeds on top and fry this both sides on medium heat till crisp …
▪Cut to desired shapes and serve
▪Enjoy as it is done,with time it becomes soggy…

NOTE
*can add grated carrots, capsicum, cheese …
*Besan can be replaced with eggs

image

image

Bread Besan Sesame Toast

 
 

MISAL PAV / BREAD

Misal Pav/Bread…..here is a popular Maharashtrian breakfast recipe of misal pav where sprouted moong is used in a spicy masaledar gravy and is served along with Farsaan(besan sev,raw onions ,lime and coriander leaves ….This gravy is enjoyed with pav /bread….A unique taste and combination just like a chaat but not a chaat …

Recipe credit to Sarita Bhat….

INGREDIENTS

• 1 cup Sprouted moong
•1 Onion chopped
•1 tsp ginger garlic paste
•2 tsp chilli powder
•1 tsp dhania powder
•1/2 tsp cumin powder
•2 large tomatoes chopped
•Salt to taste
▪FOR GRINDING MASALA
•1 tblsp coconut (dry /fresh)
•1 large onion chopped
•1 piece cinnamon
•3 cloves
▪FOR SEASONING
• 1/4 tsp asafoetida / hing
• 1/2 tsp mustard seeds
• 1 tblsp oil
•Few curryleaves
▪FOR SERVING
•Farsaan as per requirement
•Chopped onion as per requirement
•Coriander leaves for garnishing
• lime

METHOD

▪pressure cook moong for 2 whistles ..
▪Heat a pan and add dry coconut , fry light brown ,add onion chopped fry till golden along with cinnamon & clove…. cool this and grind to a fine paste and keep it ready…
▪Heat oil in a kadai, add musturd,wait till this pops add  curryleaves, hing and fry for 30
▪Add chopped onion fry light brown , add ginger garlic paste and  fry till raw smell goes off
▪Add chilli powder, dhania powder, Jeera powder and  fry well till oil seperates…
▪Now add chopped tomato fry till soft and mushy .
▪Add boiled moong , add ground masala, 2 cups of water ,salt to taste boil this on medium heat for 10-12 minutes
▪check salt and remove from fire
▪Sprinkle coriander leaves and give a good mix and serve ..
▪Serving instructions : In a bowl add  Misal gravy, Farsaan, chopped onion , coriander leaves  and lime juice enjoy this with pav or bread.
NOTE
* Farsaan is nothing but thick besan sev you can use any mixture available to you…

image

image

Misal Pav

 
Leave a comment

Posted by on June 13, 2016 in BREAKFAST RECIPES, SIDE DISH

 

POTATO CHILLI GARIC

A spicy side dish to rice using potatoes..

INGREDIENTS

•3 Potatoes chopped into cubes
•10 -12 dry red chillies (depending on size of potatoes )
•10 flakes garlic
•1/4 tsp turmeric
•1/2 wisked thick curds
•1 tblsp oil+ghee each
•salt as per taste
•coriander leaves chopped for garnishing

METHOD
▪Boil red chillies in water till soft,cool this and grind chillies along with garlic to fine paste
▪Mix this with curds and keep aside
▪Heat a thick iron kadai add oil and ghee , heat well add turmeric, potato chunks saute this till cooked and crisp(Sprinkle water if necessary )
▪add the chilly paste mixture, salt to taste and cook on medium heat closed for 5 minutes
▪Cook 3 minutes on high till all masala are coated well to potatoes and becomes dry…
▪Garnish with chopped coriander leaves and enjoy with sambar rice/dal rice /rasam rice…

NOTE
* Reduce or increase chillies as per taste
*this is a spicy preparation
*baby potatoes can be used for better appearance
*lime juice can be added if necessary

image

  Potato chilly Garlic

 
Leave a comment

Posted by on June 12, 2016 in SIDE DISH