POTATO ROAST ROLL

                                                    Potato roast roll
                                     
This potato roast recipe was introduced to me by a friend RETHISH G PRABHU  in a lovely food group.I altered it slightly to my needs and made this into a healthy filling meal loaded with veggies.Thank you Rethish annu for this lovely recipe.

Ingredients for making potato roast

Baby potatoes-10
Tomato sauce-1-2 tsp
Soy sauce-1 tsp
Kasuri methi-1 tsp

For marination
Rice flour-1-2 tbsp
Red chilly powder-1 tsp
Turmeric powder-1/2 tsp
Salt to taste
Coriander powder-1 tsp
Dry mango powder-1 tsp
Roasted cumin powder-1 tsp

For seasoning
Oil-1 tbsp
Cumin seeds-1/2 tsp
Fennel seeds-1/2 tsp
Crushed ginger-1 tsp
Crushed garlic-1 tsp

Ingredients used  for assembling the roll
Rotis/Chapathy -2
Grated carrots 1/4 cup
Sliced onions from 1/2 of a medium sized one
Curd-2 tbsp
Bell pepper fingers-4
Chaat masala to sprinkle

Method

1.Pressure cook the baby potatoes.peel n cube them i you prefer and keep aside.

2.Now take a mixing bowl add all the ingredients or marination into it along with baby potatoes.Toss them well.keep aside for atleast 15 minutes.

3.Now heat oil in a kadai ,once it is hot add in the cumin seeds and fennel seeds.

4.Once it pops up add in the crushed ginger and garlic.saute them or few seconds.

5.Time to add in the marinated potatoes.mix well.

6.Let it fry for few second on slow flame till potatoes get s slight brown markings on them,

7.Once done add in the sauces and kasuri methi.Toss well.

8.Do a taste test and you are free to adjust the spices .

Now time to asssemble

Take a roti/chapathy/indian flat bread of your choice.

Sprinkle grated carrots generously over it.Place a spoon or 2 of potato roast.

Place few slices of onion and bell peppers.Pour a tablespoon of curd over it.

Sprinkle chaat masala according to your taste.Roll it and secure it using a tooth pick.Enjoy..!

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SPICY BUTTERMILK

                                          SAMBHARAM

Cusine:Kerala
Serves-1
Ingredients

Curd/yogurt/thayru/thaak-1/2 cup
Water-1/2 cup
Ginger/adrak/inji/alae-1/2 tbsp
Shallots/pearl onions-3 -4
Curry leaves/kady patha/karivepila/karbhapathy-a handful
Green chillies-2
Salt to taste
  Feel free to increase or decrease the amount of ingredients according to the taste of your family members

Method
1.Crush ginger,shallots and green chilies using a mortar and pestle

ingredients

crushed mixture

2.Beat curd ,water and salt in a mixie jar, now  into it  add all the crushed ingredients.Pulse it two or three times.

3.Do a taste test.It should have that spiciness of ginger and chillies. Transfer it into serving khullads or glasses.Enjoy.

                                           

WATERMELON SALAD

                                          Watermelon salad

Ingredients

Water melon chunks-1 cup
Onion-1
Tomato-1

Spice powders used
Roasted cumin powder-1/2 tsp
Chaat masala-1/2 tsp
Salt to taste
Lemon juice from half of a lime

Method

Slice tomato and onion. Deseed the watermelon chunks.Now transfer all the ingredients into a mixing bowl.Toss them well.Finally squeeze lime juice.Serve and enjoy..
                              

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Kerala Green peas masala with coconut milk

                        Green Peas Masala - Kerala style

                 

 This recipe was shared by my friend Archana in a blog.We loved it a lot and thought of sharing the same with you all.so here goes the recipe.

Serves-2 -3
INGREDIENTS
Green peas- 1/3 cup
Potato-4 small size
Salt to taste
Turmeric powder -1/2 tsp

Oil-1 tbsp(suggest coconut oil)
Kadukku/mustard seeds- 1 tsp
Curry leaves- 1 sprig
Ginger-1 "piece
Garlic-4-5 pods
Green chilly-1 -2
Onion-2 medium size
Tomato-2 medium size

Coriander powder-2 tsp
Chicken masala-2 tsp(suggest to use kerala brands like eastern chicken masala/nirapara)

Water as needed
Thick coconut milk- 1/3 cup

Method

1.Extract coconut milk and keep aside.Chop all the veggies and keep it aside.

2.Wash and clean the peas and potato and pressure cook it adding salt and turmeric powder.Keep it aside.

3.Heat oil in a kadai. once it is hot add in the mustard seeds.Allow them to pop up.

4.Once done add in the curry leaves.Saute for a second.

5.Time to throw in the onions along with crushed ginger,garlic and green chillies. Saute till they become soft and translucent.

6.Add in the spice powders like the coriander powder and chicken masala.Mix well.

7.Once its raw smell goes off add in the cooked peas and cubed potato chunks.Mix again.

8.Finally add in the main ingredient that impart flavour to the dish ,the coconut milk.mix well.Switch off the flame just before it starts bubbling.

9.If you wish drizzle few drops of coconut oil and keep it covered till you serve it..

10.Enjoy with Appam,Idiyapaam,Kerala porotta or even with Ghee rice ..

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APPLE SHRIKHAND

                                                Apple Shrikhand

APPLE SHRIKHAND

Serves -2
Ingredients

Curd/yogurt- 1 1/2 cup
Apple-1/2 of a small apple
sugar-2 tbsp

To Garnish
Dry fruits of your choice

Method

1.Take 1 1/2 cup of curd in a kitchen towel .Tie a knot or if u dont know then, no issues you can put an elastic rubber band and hang it for 3-5 hours,so that all the water in it will drip off.

2.Once done scoop out all that hung curd from the towel.

3.Pour it in a blender along with sugar and  blend  well .Make sure that there are no lumps in it.
Note:While blending if you prefer you are free to add saffron strands or crushed cardomom as well.

4.Transfer it into a serving bowl..Garnish with dry fruits or even with apple slices and serve as such or chill .Enjoy.
Note:if you dont like the apple flavour in it then just avoid the apple and enjoy the plain shrikhand.
        :if you like mangoes then instead of apple add mango puree(for that just pulse mango pieces in a blender without adding water .our puree is ready to use)and make mango shrikhand.

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GARLIC TOAST

                 Cheese Chilli Garlic Toast on stove top

Serves:1
Ingredients

Bread slice-2
Cheese-1 cube small one
Green chilly-1
Garlic-3 pods
Salt to taste
Pepper powder- a pinch
Ghee - 1tsp

Method

1.Grate the cheese cube in a small bowl.Finely chop the de-seeded green chilly and garlic .Pour it along with the grated cheese.give them a toss.

2.Sprinkle a pinch of  salt and pepper powder.mix again.

3.Divide the mixture into 2 portions.Keep it aside.

4.Now take the bread slices sprinkle half of the mixture on one and the other half on the other bread slice.

5.Heat a dosa pan on medium flame,drizzle little ghee on the pan and place carefully both the slices .

6.Cover and cook on very low flame till the cheese melts.Be careful not to burn the bread slices.Our cheesy garlicky toast is ready to serve.Enjoy.
                  

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ANCHOVIES COOKED WITH GARLIC & COCONUT

 
     Kerala Style Meen peera/Netholi thoran

 Cuisine:Kerala
Serves :2
Ingredients

Anchovies/netholi -200grams
Salt to taste
Turmeric powder- 1/4 tsp

For Crushing
Coconut scrapings-1/2 cup
Garlic - 4-5 pods
Ginger-1 inch piece
Shallots- 5-6
Green chilly-1 -2

For Tempering
Oil- 1 -2 tsp
Mustard seeds
Cambogia/Kudampuli/malabar tamarind/brindle berry-2-3

For Garnishing
Curry leaves- 1 sprig
Coconut oil-1 tsp

Method

1.Clean and wash the anchovies several times and keep aside.Soak the kudampuli in 1/4 cup of water .

2.Crush everything coarsely given under the label 'TO CRUSH '.Keep aside.Place a kadai on the stove top.

3.Heat oil .Once it is hot add in the mustard seeds.Allow them to splutter.

4.Once done add in the crushed mixture and saute for few seconds.

5.Now add in the fish .Just give a mix

6.Add in the kudampuli /mangoes along with water,salt and turmeric powder.Give them a good toss.

7.Cover with a lid and cook till its done.It will take only few minutes.

8.Once done ,check for salt .If it tastes good then add 1 sprig of curry leaves and drizzle a teaspoon of coconut oil and keep it covered till you serve it.Enjoy with steamed rice.                                        

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GREEN PEAS stuffed PACKETS

                 Peas potli /green peas masala stuffed  packets                                                                           

Ingredients
For making green peas stuffing :                                  
 Green peas-1/2 cup
Onion-1
Ginger-one small piece
Garlic-4 pods
Oil-1 tsp

Spice powders used:
Turmeric powder-1/4 tsp
Red Chilli powder-1/2 tsp
Garam masala powder-1/2 ts[
salt

For making the packets
All purpose flour/maida -1 /2 cup
Ghee-1/2 tbsp
Carom seeds/ajwain seeds/omam-1/4 tsp
Salt to taste
Water as needed

Method

First let us make the packets.
1.For that in a mixing bowl take  all purpose flour ,add  ajwain,salt and ghee into it.Mix it well.Now add water just as we do for making chapathy or rotis .Knead and make a smooth and soft dough.

2.Once dough is done pinch equal size balls from it . Keep them covered with a wet kitchen towel.

Now lets make the filling
3.For that take 1/2 cup of green peas in a blender and just crush them coarsely.Keep aside.
                                     

CRUSHED PEAS

4.Chop ginger, garlic and onions finely.Keep aside.

5.Heat oil in a pan once its hot add in the finely chopped ginger& garlic, saute for few seconds.

6.Add onion and saute till they become soft.
                       

SAUTING

7.Time to add the crushed peas along with salt ,turmeric powder ,red chilly powder and garam masala powder.Mix them up and cook.

8.Do a taste test.Adjust the spices.Check whether the green peas are cooked well.Our filling is ready.

9.Now take a ball ,roll them into thin circle.

10.Spoon some filling in its center and make pleats just as we do for momos. Secure and seal all sides neatly.

SPOON SOME FILLING

SECURE ALL THE SIDES BY FORMING PLEATS

11.Heat oil in a kadai/pan  and once its hot deep fry our potlis .Drain them on to a kitchen towel.

12.Our peas potlis are ready to serve.Serve them with sauce or chutney or dip of your choice.

Note  :You can add spice powders of your choice. Along with ginger and garlic you can also add green chillies,cashews,raisins,paneer etc also

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Aloo ka parata

                                  Potato stuffed Indian flat bread

Serves:2

Ingredients

Wheat flour- 1 1/2 cups(makes 10 paratas)

Salt 

Hot water as needed
Oil as needed

For making the stufing

Pressure cooked aloo/ potato-5

Ginger minced-1 tsp

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Green chilli- 1 tsp optional
Cilantro chopped-1-2 tbsp

Lime juice-from 1/2 of a lemon

Spice powders
Salt to taste
Chilli powder- 1/2 tsp
Chaat masala-1/2 tsp
Garam masala-1 tsp

  (As we like mild flavors & like to have it with pickle, i have used only little quantity of spice powders.You can increase the level as per your taste.Also you are free to add spice powders of your choice like cumin powder,coriander powder,amchur or dry mango powder etc..)

Method

1.First let us make the dough for chapathy.

2.For that take the wheat flour and salt in a mixing bowl .Mix the dry ingredients.Then add hot water little by little and knead the dough so as to get a soft and smooth texture.Add oil in between so as to avoid sticking as well as to make the dough soft.Once done pinch 10 balls of equal sizes.Keep them aside.

DOUGH IS READY

3.Now lets make the filling

4.For that peel and mash the pressure cooked aloo /potato very well.Into it add all the finely chopped ingredients such as ginger,garlic,green chilly,onion,and cilantro.Mix well.

5.Now sprinkle all the spice powders.Mix well.Do a taste test and adjust the amount of spice powders.Our filling is ready.
   

 Now make 10 balls of equal sizes from this potato filling .Keep them aside.

FILLING IS READY

6.First take a ball from the wheat flour dough .Roll it into a circle.

ROLL..!

7.Now place a potato ball in its center.

8.Secure its side as we do for making momos.

SEAL THE SIDES

9.Pinch off the extra dough.
.

REMOVE THE EXTRA DOUGH PRESENT ON THE TOP PORTION

10.Dust it with wheat flour.

DIP IT IN WHEAT FLOUR

11.Roll slowly and carefully into small circles.                                                                      

CIRCLES ARE READY..

12.Now heat a griddle/tawa,once its hot place this parata carefully and cook   

COOK THEM ON A TAWA

        13.Can drizzle a little oil while the parata is being cooked.                                                          

DRIZZLE OIL ON ALL SIDES

14.Press all the sides and center gently while it is cooking.                                                

PRESS ALL THE SIDES AND ALSO AT THE CENTER.

15.When one side is cooked flip it off and cook the other side too,till we get brown spots on both side of the parata.

FLIP AND COOK 

16.Now transfer it into the storing container.Drizzle  few drops of butter/ghee and stack the other paratas one on top of the other.

BRUSH SOME EXTRA GHEE /BUTTER ON TOP

17.Our paratas are ready to be served with yogurt/curd or curry or pickle of your choice.

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Stuffed okra

                Bharvan Bhindi /Vendaykka nirachathu

Serves:2
Ingredients

Okra/lady's finger/bhindi/vendayka-8
Red chilly powder-1/2 tsp

Turmeric powder- a pinch

Coriander powder-1/2 tsp

Garam massala-1/2 tsp

Black salt-1/2 tsp

Kasuri methi -1 tbsp
Salt to taste
Oil for shallow frying

Method

1.Wash and clean okra very well.

2.Make vertical slits on them . (take care not to split them into 2 pieces)

3.Now take a small bowl add all the spice powders and mix well. Keep aside. Our spice mix is ready.
Note:Do a taste test and adjust the spices. You are free to add spices of your choice like cumin powder, dry mango powder into the  above spice mix.

ingredients

4.Fill the slits of okra with this spice mix.

spice mix is filled in the slits

5.Heat oil in a small pan ,once its hot place each okra on it and cook carefully.

Shallow fry okra

6.When one side is cooked flip it off and cook the other side too.

flip it and cook both sides

Note  :Can drizzle oil if required.If you feel okra is not cooked well then cover and cook for few minutes on low flame.

cover and cook if it demands

 7.Our Bharvan bhindi is ready to serve.

                        

Bharvan bhindi is ready to serve

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Kothu porota

Shredded Indian layered bread tossed with spices 

Serves:2
Ingredients

Porota-4
Oil- 2 TSP
Fennel- 1/2 TSP
Ginger-1/2 tsp
Green chilly-1
Onion-1 medium size
Capsicum-1 medium size

Tomato sauce -1/2 tbsp
Soy sauce-1/2 tbsp

Salt to taste
Kashmiri chilly powder-1/2 tsp
Garam masala-1 tsp

To garnish
Cilantro- 1 -2 tbsp
Lime wedges-2

Method

1.Shred the leftover porotas into bite size pieces.

2.Chop all the veggies and keep them ready.

3,Heat oil in a pan ,once its hot add in  fennel.Allow them to pop up.

4.Once done add the finely chopped ginger,garlic,green chilly pieces and saute them for a second till there raw smell goes.

5.Now add in the onions and saute till they turn golden brown in color.

6.Time to add in the capsicum or bell pepper slices along with salt to taste.Saute for few seconds.

7.Once all the veggies are done add in the shredded porota pieces and mix them up well.

8.Sprinkle the spice powders along with a 1/2 tbsp of sauces.Toss them well.

9. Cook for few minutes.

10.Once done do a final taste test and transfer it into a serving bowl.

11. Garnish it with chopped cilantro or coriander leaves and lime wedges..

12.Enjoy with a cup of tea/ coffee

Note :
If you want add red food color to make it more appealing to the eyes.
Feel free to experiment with the sauces and spice powders.
Squeeze the lime juice when you are ready to serve.
Can add egg also to enhance the taste.

Kothu porotta

for the recipe of kerala style porota use the link below.

http://manjuvinodzkitchen.blogspot.in/2015/02/kerala-porotta-layered-indian-bread.html

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Gobi Manchurian

                                                        Gobi Manchurian
                                                                

       

SERVES-2
INGREDIENTS

For blanching the florets
Cauliflower florets- 3 cups
Turmeric powder/haldi/manjal- 1/4 tsp
Water 4-5 cups

For marination of florets
Salt to taste
Pepper powder- 1 tsp
Soya sauce-1 tsp
Ginger garlic  paste-1/2 tsp
Maida /all purpose flour-5 tbsp
Rice flour - 1tbsp
Corn flour- 1 tbsp

For the sauce
Oil-1/2 tbsp
Garlic- I TBSP
Green chilly-1 TBSP

Celery chopped- 1 to 2 tbsp
Spring onion -2 tbsp (for the sauce)+ 1 tbsp (for garnishing)

Onion- 1 cup
Capsicum/bell peppers- 1 cup

Salt to taste
Sugar-1 tsp

Tomato ketch up-1 tbsp
Chilli tomato sauce- 1 tbsp(or you can use red chilly sauce/paste)
Soy sauce-1 tbsp
Water-3 tbsp

For corn flour slurry
Corn flour-1 tbsp
Water- 2 tbsp

Method

1.First separate the florets. Now take a large bowl add in hot water along with salt and turmeric powder. Add the florets.Close it with a lid and let it remain on the desk for about 15- 20 minutes, after that drain them and add them into a mixing bowl.

2.Now add all the ingredients mentioned under the label "for the marination of the florets" into the mixing bowl.Mix well.Keep aside for 15- 30 minutes.

MARINATED FLORETS

3.Meanwhile we can make ready  all the ingredients needed for sauce

4.Finely chop the green chillies , garlic,celery and spring onions,whereas chop the onions and capsicum into large chunks or square pieces.Make the corn flour slurry too.For that take a small bowl add in 1 tbsp corn flour and 2 tbsp of water.Mix them up and our slurry is ready.

CHOPPED VEGGIES

5.Now we can mix all the 3 sauces + the corn flour slurry  and keep ready the sauce mix too.

SAUCE MIX+CORN FLOUR SLURRY

6.By this time it will be almost 10 - 15 minutes.Now deep fry the florets to golden brown.Drain them on to a paper towel so that it will absorb excess oil.Now the florets are ready too.

DEEP FRIED FLORETS

7.Lets make the sauce.

8.For that heat half a tablespoon of oil in a pan once its hot add in the finely chopped garlic, celery ,green chillies. Saute for a minute.

Note:If making for children avoid the chillies.
        :you can also add finely chopped ginger at this stage.

INTO THE HOT OIL CHOPPED GARLIC AND CHILLIES 

9.Now add in the spring onions,onions and capsicum.

ADD IN THE CHOPPED ONIONS ,SPRING ONIONS AND BELL PEPPERS.

10.Now sprinkle salt and sugar.mix well.As we don't want to loose the crunchiness of onions and bell peppers we don't have to cook them for long.So just saute them for few seconds.

11.Immediately add the sauce mix.Mix all the ingredients well.Bring it to a boil.

SAUCE MIX IS ADDED

12.Once it starts bubbling add in the fried florets .Mix mix and mix..

FLORETS ARE ADDED

13.Do a taste test.Be careful while adding salt as all our sauces contain salt.Feel free to adjust the sauces according to the taste of your family.If you are in need of gravy then just increase the amount of sauces and water accordingly.

14.Garnish it with remaining spring onion rings.Our yummy Gobi Manchurian is ready to serve.
                  

PORATA SERVED WITH GOBI MANCHURIAN

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