PAPAD ROLLS

Ever thought of using a papad to make a snack .. check out this recipe and you will be amazed how simple it is to make and yet so delicious. You can make it in a jiffy when you have unexpected visitors.

Ingredients:
Papads .... 4 -5 ( preferably masala papads and not the appalams)

For the filling:
Potato .... 1 small

Carrot .... a small pieceGreen beans .. 4-5

Onion .......... 1 small (or) 1 sprig of spring onion (chopped finely)

Green chilli .... 1
Coriander leaves .. handful

Garlic paste ..... 1 tsp (optional)
Turmeric powder .. 1/8 tsp

Cumin powder ..... 1/4 tsp

Red chilli powder .. 1/8 tsp
Salt ............. to taste
Maida ........ 1 tbsp. (to make a paste)

Oil.

To make the filling:

1. Boil the potato and cut into small pieces.

2. Cut the other vegetables into tiny pieces and boil them.

3. Heat a little oil in a pan and saute the garlic paste. Then add the onions and stir fry for half a minute.

4. Now add all the vegetables, salt and spice powders. Mix well mashing the vegetables a bit. Finally add the coriander leaves and set the filling aside to cool.(you need very less spices in the filling as the papads are already spicy)

To make the rolls:

1. Soak the papads in water for 20-30 seconds, taking 2 at a time.(If you soak all at a time they will become soggy)

2. Place them on a flat surface and pat them dry with a kitchen towel.

3. Mix the maida with a little water to make a paste.

4. Place the filling in the middle and fold them like spring rolls and seal the edges with the paste.

5. Repeat the process again with more papads.

6. Deep fry the rolls and drain them on a paper towel.

Serve them immediately.

PS: The above recipe makes 4-5 rolls.

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MIXED VEGETABLE SOUP WITH OATS

This is a very healthy and nutritious soup. I have used oats to thicken the soup instead of corn starch. You may use any vegetables of your choice or the ones available in your refrigerator. Tomatoes and carrot make a  very good combination and I have added a few green beans and spinach leaves too.

Ingredients:
Tomatoes ...  2
Carrot ........  1 small
Green beans .. 6-7
Spinach ......... 3-4 leaves
Garlic .......... 1/2 tsp (optional)
Basil .......... 2-3 leaves
Fine oats ..... 1 tbsp
Salt ............. to taste
Black pepper .. freshly ground
Oil .......... 1/2 tbsp.

Method:
1. Peel the carrot and string the green beans. Cut all the vegetables into pieces.
2. Put them in a pressure cooker along with 2 cups water, garlic, salt and spinach leaves. Cook them for 4-5 whistles. (alternately you can boil in a pan until the vegetables are cooked)
3. Grind them using the hand grinder or in a mixie jar.
4. In a pan heat the oil or butter and fry the oats for a minute or until you get a nice aroma.
5. Add the soup and stir immediately to avoid lumps. add more water and bring to a boil. Simmer for 5 minutes. The quantity of water depends on the consistency you prefer. Check the salt and add if needed.
6. Crush the fresh basil leaves and drop them into the soup. You can add dry basil if you don't have the fresh one.
7. Sprinkle the freshly ground black pepper and serve.

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PYAZ KI SABJI

Try out this simple curry made with pearl onions.. Isn't it a great idea for days when we run out of vegetables at home.

Ingredients:



Shallots (baby onions) ..... 1 bowl
Tomato puree .................. 2 tbsps.
Besan .............................. 1 & 1/2 tsp..
Asafoetida ..................... a pinch
Turmeric powder ......... 1/4 tsp.
Cumin powder .............. 1/2 tsp.
Coriander powder ......... 1/2 tsp
Star anise ................. 1
Black cardamom ...... 1
Saunf .............. 1 tsp.
Cumin seeds .... 1/4 tsp.
Methi seeds ..... 1/4 tsp. (fenugreek)

Cloves ............. 3-4
Cinnamon ...... 1 inch piece.
Salt
Oil

Method:

1. Peel the shallots, sprinkle salt and set aside for 1 hour.

2. Heat oil in a pan and deep fry the shallots.(about 4-5 minutes)

3. Dry roast the besan. Crush the spices a bit in the mortar and pestle.

4. In a pan take a little oil and add the asafoetida and crushed dry spices
.
5. When they leave an aroma, add the shallots and saute for a minute. Then add the tomato pulp and the dry masalas.

6. Mix well and add the roasted besan and stir until blended.

7. Add a cup of water and simmer for a few minutes.
Garnish and serve.

 

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MASALA RIBS

Sukka masala ribs prepared with coconut masala and spices. You can serve this with rotis or enjoy like a snack too.

Ingredients:
Ribs ...   250 gms (you can use beef, pork or mutton ribs)
Onion ... 1 (sliced)
Ginger .. 1 tbsp (Julienned)
Garlic ... 1 tbsp (crushed)
Salt ...... to taste
Turmeric powder ... 1/2 tsp
Black cardamom... 1
Cinnamon ............ 1 inch piece
Lemon juice ... 1 tbsp.
Coriander leaves .. to garnish

For the Masala:
Dry roast and grind the following ingredients.
Cumin seeds ... 1 tsp
Coriander seeds .. 1 tsp
Cardamoms ....... 2-3
Cloves ............... 2-3
Sesame seeds ..... 1 tsp
Dessicated coconut .. 1 tbsp
Dry red chillies ........ 1-2 (as per your spice level)

Method:
1. In a pressure cooker boil the ribs adding black cardamom, cinnamon and salt until almost cooked.
2. In a pan heat a little oil and add the sliced onions. Saute until pink in colour.
3. Add the crushed garlic and ginger. Saute.
4. Tip in the ribs and saute for a minute or two.
5. Add the dry ground masala and turmeric powder. Check the salt and add a little, as we had boiled the ribs with salt.
6. Fry until the masala is coated well and the oil starts separating.
7. Squeeze a little lime juice. Garnish with fresh coriander leaves.
You can enjoy these masala ribs as a snack or serve with rotis and naans.

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PANDANG CHICKEN

This is an Indonesian chicken dish with aromatic, tangy flavour....taken from "Indonesian Cooking step-by-step Periplus Mini cookbooks". However I have made some changes to suit my taste and the availability of ingredients.

Ingredients:
Chicken fillet ... 250 gms ( cut into cubes)
Tomato Puree .. 100 - 150 gms
( If using home-made, take 3-4 tomatoes, blanch and puree them)
Lemon juice .. 3-4 tbsps
Sambal Oelek ( Indonesian Chilli sauce ) .. 2-3 tbsps .... See Recipe ... HERE 

Ginger ....... 1 tbsp (grated)
Garlic paste ... 1 tbsp
Turmeric powder .. 1/2 tsp (original recipe has 1 tsp of fresh turmeric paste)
Lemon grass ... 1 stem 10 cms long ( I have not used it)
Cinnamon stick ... 1 inch piece
Coconut cream/milk ... 1/2 cup
Salt
Oil

Method:
1. Marinate the chicken pieces with lemon juice and a little salt. (at least for 1 hour)
2. Heat oil in a pan and add the garlic paste, grated ginger, cinnamon stick, lemon grass and the marinated chicken cubes.
3. Saute for a minute or two until the chicken changes its colour. Now add the tomato puree, sambal oelek, turmeric powder and salt.
4. Pour about 1 cup water and simmer to cook. It takes about 10 minutes. 5. Finally, add the coconut milk and stir it. Simmer for 2-3 minutes.
Remove the lemon grass before serving. Garnish with julienned ginger.
This chicken goes well with plain rice.

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POTATO TRIANGLES STUFFED WITH MACARONI

This snack always reminds me of my childhood. Mom always made this snack when we had guests. We prepare the potato like we do for the cutlets and stuff it with masala macaroni. You can adjust the spice level according to your taste.

Ingredients:
For the covering:
Potatoes .... 7-8
Bread crumbs .. 1/2 cup
Coriander leaves .. handful (finely chopped)
Caraway/kummel seeds ... 1 tbsp
Salt ...... to taste


Boil the potatoes and mash them. Let it cool and then add all the above mentioned ingredients. Set aside.

For the filling:
 Macaroni/Pasta .......... 1 cup cooked ( use small variety or take any cooked pasta and cut into small pieces)

Onion .......... 1 small ( chopped finely)
Tomato ........ 1 large ( cut into small pieces)
Ketchup ....... 1 tbsp
Garlic ......... 1 tsp
Red chilli powder .. 1/4 tsp ( add more if you prefer spicy)
Cumin powder ... 1/2 tsp
Coriander powder .. 1/2 tsp
Salt ...... to taste
Oil ..

To make the filling:

Heat oil in a pan and add the garlic and onion. Saute for a few minutes and add the tomatoes. Cover until they are cooked. Now add all the spice powders and salt and ketchup. Let it cool. Finally stir in the (macaroni) pasta and mix well. Let it cool before using.

 Also you need:
Bread crumbs ... 1 cup for rolling.
Oil for shallow frying.

 Method:
1. Spread a plastic sheet or cling film on the table top / kitchen platform.

2. Sprinkle a handful of bread crumbs. Take half of the prepared mashed potato. Pat it with the hand into a round shape about half inch thick.

3. Similarly make another one of the same size.

4. Spread the filling on it and carefully lift the plastic sheet to place the other one on top of it.

5. Press it again with the palm to make it firm and even.

5. Cut into triangles. (You can cut in any shape you prefer)
6. Sprinkle bread crumbs on top.

7. Heat a little oil in a non stick pan and shallow fry the slices turning them carefully until crisp.

Check out the Video of this recipe:

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