Sunday, October 28, 2012

STUFFED BUNS


Try out these delicious egg less buns stuffed with pav bhaji.. good tea time snack..
They are also perfect for lunch box/ picnic basket / travels




Try out these buns stuffed with flavourful filling of spicy vegetable mix.

Ingredients:
(For the dough)
White flour......... 2 cups
Fresh yeast ...... 1 tablet/cube
Salt .................... 1 tsp.
Sugar ................. 2 tsp.
Ghee .................. 2 tsp.
Luke warm water for kneading (you can also use water+milk)

For the filling:
Carrots ..............1/2 cup (finely chopped)
Potato ................ 1/2 cup (finely chopped)
Green peas ....... 1/2 cup (finely chopped)
Beans ..............1/2 cup (finely chopped)
Onion ................ 1/4 cup (finely chopped)
Ginger-garlic paste ...... 1 tbsp.
Turmeric powder ......... 1/4 tsp.
Garam masala ................ 1 tsp.
Pav-Bhaji masala ........... 1 tbsp.
Salt to taste
Oil

Method:

1. In a pan, saute the ginger-garlic paste. Add onion and stir fry.
2. Add all the chopped vegetables, salt and stir fry for a minute.
3. Add the spices, sprinkle little water and simmer till done.(it should be dry)
Let it cool
.
4. Take the white flour, make a well in the middle.Put only sugar and break the yeast on top of the sugar.
5. Sprinkle the salt on the side (there should be no contact between salt and yeast)
6. Now take water and milk, (make sure the water is not HOT. just luke warm) pour it on the yeast, mix well and knead it, adding the ghee.

7.Knead the dough well for 3-4 minutes (preferably on the kitchen platform, using both hands)and keep it in a covered dish in a warm place till it is risen to double.

(about 15-20 minutes in summer ... in winter it takes a little longer)

8. Now take a small portion of the dough, roll it (do not use dry flour to roll ..if needed use oil with finger tip)

9. Place the filling in the middle and close it.

10. Place the stuffed buns on a greased baking tray, leaving enough space beween each.

11. Leave them in the oven again for 15-20 minutes to rise.(brush them with egg-white if desired (vegetarians can use milk),this gives a glossy look when ready)


11.Now bake them in the pre-heated oven ( 250 C ) It takes 15-17 minutes.
(If you have not used egg-white to brush, you may brush them with ghee after they are baked and still hot.)

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Saturday, October 27, 2012

MALVANI CHICKEN


Malvani is the Cuisine of the Konkan region of Maharashtra and Goa. The dishes are usually spicy, tangy and coconut based. The 'Konkanastha Brahmin' style of food is quite bland yet very tasty and vegetarian too.


I had jotted down this recipe long back from Aditya Bal's TV show "Chakhle India".

Ingredients:














Malvani Masala ... 4-5 tbsps.( see recipe - HERE )
Chicken ......... 1/2 kg
Onions..... 3 chopped (about 1 and half cups)
Salt
Oil

Grind to paste :


Fresh grated coconut ... 1/2 cup
Garlic................... 8-10 cloves
Ginger ................ 1 inch piece
Green chillies ..... 1-2 ( add only if you like it very hot. I skipped them as the Malvani masala is already spicy)
Coriander leaves .... to garnish.

Method:


1. Heat oil in a pan add the chopped onions. Fry until brown.

2. Add the wet masala ( ground paste of fresh coconut, ginger,garlic)

3. Saute for a minute and add the dry Malvani masala and mix.

4. Now add the chicken pieces ( chicken with bones tastes better in this preparation). Add salt and saute. Add sufficient water (depending on the consistency you want) and simmer it to cook.
Garnish coriander leaves and serve.
I made little gravy because I prefer it with rice. If you want to serve with rotis you can make it dry.

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Monday, October 22, 2012

MOONG DAL PAKODIS


This is such an addictive snack that you can go on eating. Very simple cocktail pakodis made from the moong dal batter. They are crispy on the outside and soft inside.

Ingredients:
Moong dal .. 1 cup
Cumin seeds .. 1 tsp
Ginger/garlic ........... 1 tsp (optional)
Green chillies .... 2-3 (finely chopped)
Coriander leaves .. handful
Baking soda ..... a pinch
Asafoetida ....... a pinch
Salt ......... to taste
Oil .......... to fry


Method:
1. Soak the moong dal for 2-3 hours.
2. Grind it adding cumin seeds, ginger-garlic, green chillies and coriander leaves. Grind coarsely adding very little water.
3. Just before frying the pakodis, add the salt, asafoetida and baking soda.
4. Drop tiny pakodis in hot oil and fry until crisp and golden.
Serve hot with any chutney..they make a very good cocktail snack.

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Cocktail Medhu Vadas






Sunday, October 21, 2012

MOONG DAL RASAM





Rasam and rice is really a comfort food for me. I keep making umpteen variations of rasam and one of it is - moong dal rasam. Simple healthy and light on the stomach.

Ingredients:
Moong dal .. 1/4 cup
Tomato ....... 1 large
Tamarind .... lemon sized (soak in water)
Turmeric powder .. 1/4 tsp
Rasam powder .... 1/2 tsp
Jaggery ............. a small piece - or- little sugar
Salt .............. to taste
Coriander leaves ... handful
Tempering:
Mustard seeds ... 1 tsp
Asafoetida ......... a pinch
Curry leaves ...... few
Garlic ........... 1 tsp (crushed)
Oil ................. 1-2 tbsp


Method:

1. Soak dal for at least one hour. In a pressure cooker, boil dal with 1 and  1/2 or 2 cups water. Wash the whole tomato and put it in the cooker along with dal.





2. When you open the cooker, remove the tomato and peel it. The skin comes off easily.






3. Blend the tomato and dal using a hand blender












4 Heat a little oil in a pan and add the tempering ingredients. When they crackle, tip in the crushed garlic. Saute.. Now stir in the blended dal and tomato.







5. Add the rasam powder, turmeric powder, salt and tamarind juice.(as per your taste) also add a little jaggery or sugar to balance the taste. Boil it to the consistency you like. Finally put the freshly chopped coriander leaves.
Serve with plain rice.



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NUTTY QUINOA CORN FRITTERS (MY GUEST POST 4 - Random Ramblings )


These days quinoa is being used a lot by everyone. However if you don't find it you may use rice flour or corn flour ( makki ka ata , not corn starch) in this recipe.

Ingredients:
Peanuts .....   1/4 cup ( roasted and crushed)
Quinoa flour .. 1 cup
Corn ............. 1/2 cup (boiled and crushed)
Spring onion .. handful (chopped finely)
Coriander leaves .. handful (chopped finely)
Cheese .......... 1 tbsp (grated)
Red chillies ....  1 tsp (crushed)
Salt ............. to taste
Oil ............ to fry



Method:
1. Mix all the ingredients except oil to make a thick dough. Add salt carefully as the cheese, peanuts and corn are already salted. The consistency should be like how you make for aloo tikkis. (you may need to add a little more flour, check it out)
2. Heat oil in a pan. Take a lemon sized lump and flatten it on the palm of your hand. Deep fry until golden brown.
Serve immediately with sauce of your choice.
The fritters have a very nice taste of crunchy peanuts. My friends really loved them when I served these..It is a simple recipe and can be made in a jiffy for your guests.
As mentioned above, you may replace the Quinoa flour with Makki ka ata or Rice flour.(or mix both) 

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