Corn Bread Rolls

Stuffing Ingredients

Grated fresh corn-2 cups

Boiled,mashed potato-1

Curry powder-1/2tsp

Salt to taste

Garam masala-1/4tsp

Chopped mint & coriander leaves-little

Turmeric powder-little

Chopped onion-1/2

Green chillies chopped-2

Amchur powder-a pinch

(dry mango powder)

Ginger & garlic paste-1/2 tsp

Other Ingredients

Oil-to deep fry

Bread slices-12

(I used whole wheat bread)

Method

Heat 1tsp of oil & fry onion till its transparent.Add ginger & garlic paste,green chillies,grated corn & all dry ingredients.Fry till corn is well cooked.Switch off the gas & mix in the potato,mint & coriander leaves.Cool & make small balls & keep it aside.Wet the bread slices with very little water,squeeze out excess water by pressing it with your palm.Place a ball of filling in the middle of the bread ,cover it & make a tight ball.Heat oil in a pan & deep fry it till golden brown on all sides in medium flame.Serve it hot with any dip.

Golden Fried Snow Peas

Ingredients for the batter

Maida-3tbsp

Corn flour-1tbsp

Soy sauce-1/8tsp

Chilly garlic sauce-1/4tsp

Salt & Pepper to taste

Cooking soda-2 pinch

Other ingredients

Snow peas-required amount

Oil to deep fry.

Method

Pour water & make a thick batter with the above ingredients.Dip each snow peas in the batter & deep fry them in hot oil till golden brown & crisp.Serve it hot with any spicy dip.

Stuffed Wheat Bread Dahi Vada

Ingredients for stuffing
Raisins-1tsp

Chopped almonds-1tsp

Chopped cashew nuts-1tsp

Chat masala,roasted jeera powder,chilly powder,salt-little

(mix all above ingredients together)

Other ingredients

Beaten curd with salt-1 & 1/2 cup

Chat masala,roasted jeera powder,black salt,chilly powder-little

Grated carrots for garnish

Whole wheat bread-5 slices

Milk little to make a dough

Tempering

Oil-1tsp

Green chillies chopped-1/2

Grated ginger-a pinch

Mustard-1/4tsp

Curry leaves-little

Method

Remove crust from the bread & crumble it.Add salt & sprinkle milk to form a soft dough.
Make small balls flatten it,place 1tsp of the filling & close it nicely.Slightly press it & keep it aside.
In a tray pour half of the curd & arrange all the bread vada,pour remaining curd on top.
Garnish it with carrots,sprinkle all the masalas.
Heat oil in a pan temper it with above ingredients.
Pour the tempering on top.Keep it in fridge & serve it cold.

Thanks for visiting !

Mixed Vegetables in Kataifi Baskets

Filling ingredients
Mixed frozen vegetables-1 cup
Chopped capsicum-3tsp
Salt & Pepper to taste
Dry parsley-1tsp
Garlic powder-1/4tsp
Onion powder-1/2tsp
Olive oil-1tsp
Other ingredients
Kataifi dough loosened -2 cups

(shredded phylo dough)
Butter melted-3tsp
Cottage cheese for topping
Method
Heat oil in a pan fry the filling ingredients one by one till cooked.Keep it aside.

Brush muffin tin with butter. Pull kataifi into 1-inch-thick bundles,cut bundles into 2-inch lengths. Place in a bowl,loose pile with fingers & toss with butter.Press it inside each muffin tins & bake it at 350 deg for 10 minutes or less,till its light brown in colour & crisp.Cool & fill it with some vegetable filling,top it with cottage cheese & serve it immediately.

Read more about Kataifi here.

Steamed Collard Leaf

Ingredients for filling

Besan-1/2 cup

Salt to taste

Red chilly powder-3/4tsp

Coriander powder-1/2 tsp

Garam masala-1/8tsp

Jeera-1tsp

Cooking soda-a pinch

Lime juice-2tsp

Chopped coriander leaves-2tsp

Sugar-a pinch

(I didn't use)

(Add water & make a thick paste with the above ingredients)

Other ingredients

Collards leaf-2

(vein removed at the back,for easy to fold the leaf)

Tempering

Oil-1tsp

Mustard-1tsp

Hing-little

Curry leaves-little

Grated coconut for garnish

Method

Place the leaf on a board(back ward facing up).Spread a thin layer of the mixture evenly on the leaf.Place another leaf on top & repeat it.Slowly roll it tightly like a log.Steam this till done.Slightly cool it & cut into circles.Heat oil in a pan temper it,add the cut circles & carefully saute for 2 minutes.Garnish it & serve.

Brinjal Fry

Ingredients to marinate

Oil-1tsp

Besan-1tsp

Coriander powder-1/2 tsp

Chilly powder-1tsp

Ginger & Garlic paste-1/2tsp

Turmeric powder-1/8tsp

Ajwain-1/4tsp

Salt to taste

Other ingredients

Brinjal -10 pieces

(cut into thin semi circles)

Oil-to fry

Method

Mix all the ingredients together,sprinkle very little water & make a paste.Apply it on both sides of the brinjal & keep it for 10 minutes.Shallow or pan fry till cooked & golden brown.

Tapioca Pakoda

Ingredients
Shredded tapioca-2 cups

Chopped onion-1/2

Chopped green chillies-1

Curry leaves-little

Jeera-1tsp

Besan-3tsp

Rice flour-3tsp

Salt to taste

Red chilly powder-1/4tsp

Turmeric powder-1/8tsp

Oil-to deep fry

Method

Mix all above ingredients together.Do not add water.Mix it well & drop it into small pieces in hot oil.Deep fry it till golden brown & crisp.Serve it hot with any chutney/dip.

Baked Lotus Stem Chips

Ingredients

Lotus stem-1

(skin scraped out well & cut into thin slices)

Salt & pepper to taste

Melted butter-2 tsp

Method

Arrange the lotus stem slices on a baking tray lined with a foil.Bake it at 375 deg.C till crisp & brown on both sides.Keep checking periodically otherwise will get burnt fast.Mix butter & seasoning in a bowl,put all the baked chips & toss it well.Serve it as a snack.

Roasted Roma Tomatoes

Ingredients

Roma tomatoes-2

(cut into half)

Olive oil-1tsp

Grated garlic-1

Chilly flakes-less than 1/8tsp

Basil-1/8tsp

Salt & Pepper to taste

Parmesan cheese-little(optional)

(to sprinkle on top before serving)

Method

In a bowl mix all above ingredients except cheese.Brush it on top of each tomatoes.Bake or broil till top is slightly brown.Sprinkle cheese on top & serve it hot.

Courtesy:A book from Costco with a slight change....

Cream Cheese Grapes

Ingredients
Cream cheese-3tsp
Grated ginger -1/2tsp
(slightly toss it in pan till dry)
Honey-1/2tsp
Pecan-12
(dry roast slightly & chopped finely)
Globe grapes-6
(seedless is better)
Method
In a bowl cream together cream cheese,ginger & honey.Put the grapes in the bowl & with a spoon evenly coat the grapes.Roll the cheese coated grapes in the pecan.Keep it in fridge until the coating is firm.Cut into halves & serve.
I saw this recipe from a book given by Costco............with a slight change.

Soya Manchurian

Ingredients for the sauce

Tomato Ketchup-6tsp

Soya sauce-3tsp

Red chilly sauce-1/2tsp

Ginger & Garlic paste-1/4tsp

Chopped onions-1/4

Green chillies chopped-2

Chopped spring onion -1 bunch

Salt to taste

Oil-2tsp

1tsp of Corn flour diluted in little water

Ingredients for frying

Soya chunks-40nos.

(soak in hot water & squeeze out the water)

Salt to taste

Red or yellow food colour-little

Ginger & Garlic paste-1/4tsp

(or chopped)

Chilly powder-1/4tsp

Maida-4tsp

Corn flour-2tsp

Oil-to deep fry

Method

Marinate the soya chunks with ginger & garlic paste,salt,food colour & chilly powder for 10 minutes.Add maida & corn flour, sprinkle very little water mix till all the soya chunks are coated well.Deep fry them till golden brown & keep it aside.Heat oil in a pan saute onion,green chillies,ginger & garlic paste,spring onion till light brown.Add all the sauces & the diluted corn flour.Cook for 2 more minutes & switch off the gas.Add the fried soya chunks mix it well & garnish it with spring onions & serve.

Pattinam Pakoda Recipe / Patnam Pakoda Recipe / Pattanam Pakoda Recipe

Patnam Pakoda

Ingredients
Powdered pottukadalai-1 cup
(split roasted gram)

Rice flour-1/2 cup

Ginger & Garlic paste-1/4tsp

Coarsely Powdered fennel seeds-1/2tsp

Chopped onion-a hand full

Curry leaves-little

Chopped green chillies-little

Hing-a pinch

Salt to taste

Oil-to deep fry

Method

Mix all above ingredients together in a bowl.
Sprinkle water little by little & start mixing till you can make small balls out of the mixture.
Make small tight balls &keep it aside.Heat oil in a pan ,gently drop the ball.
Deep fry them in medium flame till golden brown on all sides.
Serve it with tea or coffee.

Courtesy:TV show.....

Thanks for visiting !

Stuffed Yellow Jalapeno

Ingredients

Yellow Jalapeno-4

(cut into half ,remove seeds)

Grated cheese -for garnish

Bread crumbs-for coating

Melted butter-to pour a spoon on top

Left over potato & peas masala filling

(or any filling of your choice)

Oil to smear on the bottom of each jalapeno

Method

Apply oil at the base of each jalapeno.Fill it up with potato & peas masala.Roll the top portion in bread crumbs.Pour a spoon of melted butter on top.Broil it at 375 deg.C for 10 minutes or till brown on both sides.Put some grated cheese on top while still hot.Serve it with ketchup.

Masala Cheese Sticks

Ingredients to marinate the string cheese
String cheese cut into half-3

Chilly powder-1/2tsp

Roasted jeera powder-1/2tsp

Coriander powder-1/4tsp

Salt to taste

Curd-1tsp

Garam masala-a pinch

Other ingredients

Maida to dust -little

Egg beaten for wash-1

Bread crumbs to roll-little

Oil to deep fry

Method

Marinate the cheese string with all above ingredients for 10 minutes.Dust each piece in flour,then dip in egg & immediately roll it completely with bread crumbs.Deep fry it in medium flame till golden colour on all sides.Serve it with ketchup.

Note:Make sure that the cheese is rolled out evenly otherwise the cheese will start melting out.

Potato Rosti (Potato Pancakes)

A traditional Swiss potato dish that can be served as a crispy side dish or even as a snack.



Ingredients
Potato peeled & grated into long strands-1 big
(squeeze out excess water)
Salt & Pepper to taste
Chopped parsley-1tsp (Optional)
Butter melted-1tsp
Corn flour-2tsp
Oil to shallow fry
Method
Mix all above ingredients together.Heat a pan place a spoon of mixture,slightly press it flat.Pour oil around it .Cook it both sides till crisp.Serve it hot with ketchup.
Note:You can also par boil the potatoes & grate it.This dish can also be baked for calorie conscious people.

Keerai Kunukku

Ingredients

Left over Kunukku batter

Chopped mint,parsley,palak & vallarai keerai-each a hand full

(or any variety of greens in your fridge)

Oil-to deep fry

Method

Mix all the greens with the batter.Heat oil in a pan drop spoon full of the mixture.Deep fry it till all sides are golden brown & crisp.Serve it hot with any dip.

Tofu Tikka

Ingredients for marination

Tofu cut into cubes-15

Mushroom cut into half-3

Curd-2tsp

Ginger & Garlic paste-1tsp

Red chilly powder-1tsp

Salt to taste

Kastoori methi crushed-1tsp

Yellow food colour-a pinch(Optional)

Roasted jeera powder-1/2tsp

Other Ingredients

Cubed lettuce,capsicum & onion

Oil-to toss tofu & vegetables

Roasted jeera powder,lime juice,Kala namak &Chatmasala to sprinkle on top as garnish

Method

Mix all above ingredients for marination.Keep it for 1 hrs.Heat a pan toss the tofu & mushroom till its slightly brown on all sides & cooked.In the same pan toss the vegetables.Arrange it on a skewer.Sprinkle roasted jeera powder,lime juice,Kala namak & Chat masala on top & serve.

Tips:You can also grill the tofu & mushroom,if you don't want to use oil.

Moth Bean & Parsley Kabab

Ingredients

Soaked overnight Moth bean(Turkish or Dew Bean)-1 cup

Whole cashew nuts-15

Chopped parsley-1/2 cup

Green chillies-2

Chopped onion-1/4

Ginger-1/4''

Jeera-1tsp

Salt to taste

Besan just for binding

(I added 3tsps)

Oil-to deep fry

Method

Grind ginger,green chillies & moth beans to a thick coarse paste.Add parsley ,onion,cashew nut,salt & jeera,mix it well .If your mixture is watery add besan to make it thick.Make small balls insert a whole cashew nut,cover it well & deep fry it till golden brown & crisp.Serve it with any dip.

Pudalangai (Snake gourd) Stuffed Cutlets

Ingredients

Fresh long Pudalangai cut into 1''long.

Oil to shallow fry

Bread crumbs- little

Maida diluted it in water-1tsp

Ingredients for stuffing

Boiled & mashed potato-3

Chopped onion-1/4

Grated carrot-1 big

Frozen peas-2 hand full

Salt to taste

Curry powder-1/2tsp

Chilly powder-1/2tsp

Kastoori methi-1tsp

Grated ginger-1/4tsp

Jeera-1tsp

Oil-1tsp

Method

Boil water with salt add pudalangai to it,after 2minutes remove & strain .Heat oil in a pan temper it with jeera.Fry onions till light brown now add all other ingredients .Fry for 2 more minutes.Cool & stuff it inside the snake gourd.Seal both the ends with maida mixture & coat it with bread crumbs.Shallow fry till light brown on all sides.Serve it with any dip .

Nendram Pazhlam Sandwich Cutlet

Ingredients for outer filling
Mashed potato-1 cup

Salt & Pepper to taste

(Mix all the ingredients well)

Ingredients for sandwich

Mint & Coriander leaves-a hand full each

Green chillies-1

Peanuts-1tsp

Salt to taste

Lime juice-1/2tsp

Ginger-1/4''

(Grind all above ingredients to a thick paste.Do not add water).

Other ingredients

Nendram Pazhlam sliced-1

Oil-to shallow or deep fry

Maida -3tsp

(diluted in water for coating)

Vermicelli -required quantity for rolling it.

Method
Take a slice of pazhlam apply little mint chutney on it close it with another slice.Prepare all the slices the same way.Take each sandwich cover it fully with the mashed potato mixture.Dip it in maida mixture & roll it well with vermicelli(see the picture).Keep it for 10 minutes in fridge(if you have time).Shallow or deep fry these cutlets in medium flame till its brown on all sides.Serve it with any dip.

You can think it will take long time to make this but No....if all the ingredients are ready, in 10 minutes your cutlets are ready.It was sweet & tangy.