Cheese Samosa / Jalapeno Cheese Samosa / Easy Cheese Samosa / Cheese Samboosak

Cheese Samosa

Filling ingredients
Cream cheese - 4 tbsp
( I used Jalapeno cream cheese)
Mozzarella cheese - 1/4 cup
Chilly flakes - 1/2 tsp
Chopped fresh parsley - a handful
Salt to taste

Method
Take a bowl put all the above mentioned ingredients,mix well till everything is well combined and keep it aside
Other Ingredients
Samosa sheets - 16
All purpose flour/Maida - 2 tsp
( pour some water and make a paste,this is used for sealing the samosas)
Oil to deep fry

Method
Take a samosa sheet place a teaspoon of the filling at one corner and fold it like a triangle( see picture).
Apply some maida paste at the end to seal the samosas.Repeat with all the sheets.Keep it covered till frying to avoid drying.

Heat oil in a pan and in medium high flame deep fry till crisp and golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy them with tea or as a starter.

Note:
You can also bake these samosas instead of deep frying.
A all time kid's favorite snack.


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Mutton Kola Urundai / Kola Urundai / Mutton Keema Balls

Mutton Kola Urundai

Ingredients to be pressure cooked

Finely minced mutton keema-1 pound
Ginger & Garlic paste - 1 tsp heaped
Green chillies - 10
Channa dal - 1/8 cup
Salt to taste
Turmeric powder - 1/2 tsp
Water - 1/4 cup

Method
Take a pressure cooker add washed mutton keema,green chillies,channa dal,ginger/garlic paste,salt,turmeric powder and very little water.
Pressure cook till keema is cooked.Open the lid once cooled if there is little water cook till they evaporate.Make sure there is no water.

Ingredients to grind
Fennel seeds / Somph - 1 tsp
Khus khus / Poppy seeds - 1 tsp
Whole pepper - 10
Cinnamon stick 2 medium size
Cloves - 4
Cardamom - 1
Coconut - 1 tbsp
Method
Take a mixi jar and powder the above ingredients then add the cooked keema and grind till everything is combined.Do not add any water while grinding.Transfer to a plate.
Other ingredients
Chopped onion - a handful
Chopped mint - 10 leaves
Chopped curry and coriander leaves together - 2 tbsp
Beaten egg - 1
or powdered pottu kadalai as needed
Oil to fry

Method
Add onion,mint,curry,coriander leaves and egg.Mix it well and shape it into small balls.If your mixture is loose and unable to make balls add powdered pottu kadalai for binding,
Heat oil in a pan and deep fry in batches till light brown or fry them in paniyaram pan.
Best served as starters,enjoy the kola urundai hot.

Mutton Kola Urundai Version 2

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Ingredients

Finely minced mutton keema-1 pound

Onion chopped-1

Curry & Coriander leaves-little

Pottu Kadalai powder-1/4 cup

( Split chick peas powder just for binding if required)

Salt to taste

Turmeric powder-1/2tsp
Oil -to deep fry

Egg beaten-1

Grind to a fine paste

Ginger & Garlic paste-2tsp

Fennel seeds-2tsp

Green chillies-4

Khus Khus/poppy seeds-1tbsp

Cloves-3,Cinnamon-1stick,Cardamom-1

(grind above ingredients without water)

Method

Wash the kheema and pat it dry.Mix all above ingredients together to form a dry mixture.Roll it into small balls and deep fry them till light brown.If you think your Kola urundai is breaking add some more of the pottu kadalai.This is a very tasty appetizer.

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Quick Mor Kulambu / Majjiga Pulusu / Easy Mor Kulambu

Mor Kulambhu

Ingredients ground to a smooth paste
Pottukadalai/Roasted gram dal-3tsp
Green chillies-3
Fresh grated coconut-6tsp
(Do not use dessicated coconut,the taste will change)
Ginger-a small piece
Other ingredients
Beaten curd-2 cups

Salt to taste
Coriander leaves for garnish

Tempering
Oil-3tsp
Mustard,Channa & Urad Dal-each 1/2tsp
Jeera/cumin seeds-1tsp
Red chillies-2
Methi/Fenugreek seeds - 5
Hing-1/4tsp
Turmeric powder-1/2tsp
Curry leaves few
Method
Mix the ground paste into the beaten curd.
Heat oil in a pan & temper it with above ingredients.
Pour the curd mixture into the tempering mix it well and switch off the stove.Do not give a boil.
Garnish with coriander leaves and serve it with plain rice.

Note:
This is a quick version of making Mor Kulambhu,we do not boil the curd here.

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Vegetable Hakka Noodles / Vegetable Noodles / Hakka Noodles Recipe / Veg Hakka Noodles - Indo Chinese Recipe

Vegetable Hakka Noodles

Ingredients
Hakka noodles - 1 small packet
( Cook it according to the instruction on the packet)
Shredded cabbage - 1/2 cup
Sliced or Shredded carrots - 1
Sliced capsicum - 1/2
Cut beans - 1 cup
Chopped onion - a handful
Chopped spring onion - a handful
Ginger/Garlic paste - 1/2 tsp
( or add chopped ginger and garlic)
Chilly oil or sesame oil - 1 tbsp
Vinegar - 2 tsp
Soy sauce - 1 tbsp
Salt and pepper to taste

Method
Cook noodles according to the instruction on the packet and keep it aside.
Heat oil in a pan add onion and fry next add ginger/garlic paste and saute.
Now add vegetables one by one and saute in high flame.
Add soy sauce,salt & pepper,cooked noodles and  toss well till everything is combined.
lastly add vinegar mix well,garnish with spring onions and serve hot.


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Green Apple thokku / Apple Thokku / Spicy Apple Thokku / Indian Style Spicy Relish

Green Apple Thokku

Tempering
Sesame oil - 1/2 cup
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 2
Curry leaves few
Methi powder - 1/2 tsp
Hing - 1/2 tsp
Other ingredients
Green sour apples - 6 small
( Organic apples from my friend's garden)
Lemon juice few drops
Salt to taste
Red chilly powder - 1 tsp
Kashmiri chilly powder - 1/2 tsp
(I add this to give colour to my dish)
Turmeric powder - 1/2 tsp
Jaggery - 1 tsp

Method
Wash and wipe the apples,cut into slices and remove seeds.
Put the apples into a pressure cooker add few drops of lemon juice,turmeric powder,salt and 1/2 cup water.Close and pressure cook till soft,keep it aside.

Heat oil in a pan add the tempering,next add hing and methi powder now add the cooked apples and mix well.Add red chilly powder and cook till oil has separated from the pan.
Switch off the stove add jaggery mix well,cool and put it in a glass bottle and store in fridge.
Best served with rice or spread it on roti and enjoy!


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Fruit & Nut Chia Salad / Chia Seed Fruit Salad - Healthy Kid's Recipes

This is an easy recipe even a small kid can make this as there is no cooking involved.There is no measurement for this recipe use your imagination and make it more interesting.

Fruit And Nut Chia Salad

Ingredients
Chia seeds - 6 tsp
Water as needed to soak chia seeds
Fresh fruits as needed
( Use seasonal fruits or any combination of fruits of your choice)
Whole milk /Almond milk/Light Coconut milk - 1 cup
Agave/Honey/Maple syrup - as needed
Chopped nuts of your choice - 1 tbsp
Cardamom powder or Vanilla essence - few pinch or drops
( I did not add )

Method
Put chia seeds into a bowl pour water and soak it for 20 minutes till they swell.
Take a mason jar or a tall glass add some raspberries then some soaked chia seeds then layer the fruits in any order you like and chia seeds as the last layer.
Pour the milk and top it with chopped nuts and drizzle agave syrup.If you are adding any flavouring ingredient then mix it with milk.
Decorate with some more fruits on top and enjoy cold!


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Pickled Banana Peppers / Easy Pickled Banana Peppers / Quick and Easy Refrigerator Pickled Banana Peppers

Pickled Banana Peppers

Ingredients
Banana peppers - 10 small size
( plucked from my garden)
White vinegar - 1 cup
Apple cider vinegar - 1/4 cup
Water - 1/2 cup
Salt - 1/2 tsp
Sugar - 1/4 tsp
Chopped garlic 1
Method
Wash and wipe the peppers with a clean towel.
 Remove the stem and cut into thin circles.
Put the chopped garlic and the peppers in a clean dry jar.
Boil the water, both the vinegars,sugar and salt.Remove from heat and let it cool completely.
Now pour this into the pepper jar,make sure the peppers are immersed in the liquid.
Close it with a lid and store it in fridge.
Use it after 1 or 2 days.
Best served as topping on pizza,burger or sandwich

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Begun Ful Bhaji / Brinjal Fry / Bengali Style Brinjal Fry

Begun Ful Brinjal

Ingredients for marination
Long thin brinjals - 12
Water little
Red chilly powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1/3 tsp
Other Ingredients
Thin sliced onion - 1
Green chillies - 2
Red chillies - 2
Oil - 2 tbsp

Method
Wash wipe and cut the brinjals at the end like thin strips do not cut till the top ( see picture).
Take a plate add all the marinate ingredients,add the cut brinjals and make sure brinjals are well coated on all sides.
Heat oil in a pan fry onion,red chillies and green chillies till light golden brown.Remove it to a plate.In the same oil arrange the brinjals and the marinate,cover it with a lid and cook in low flame.
Slowly flip it make sure you don't break the brinjals.
Once both sides are cooked switch off the stove and add the fried onion mixture.
Gently mix and best served as side dish for rice.


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Moongh Dal Murukku / Pasiparuppu Murukku / Pesarapappu Murukku

Moongh Dal Murukku

Ingredients
Rice flour-2 cups
(store bought)
Yellow moongh dal powder-1/2 cup
(store bought)
Hing-1/2tsp
Chilly powder-1/2tsp
Salt-1tsp
Melted butter-2tbsp (6tsp)
Jeera/cumin seeds-1 & 1/2 tsp
Water-1 or 1 & 1/2 cups
Oil-to deep fry

Method
Mix all above ingredients except oil in a bowl.
Pour water little by little & form a soft dough.
Fill the dough in murukku maker/mould,select any disc you want( i used the 3 star disc).
Heat oil in a pan,press the dough directly into the hot oil.
In medium high flame deep fry them till crisp and light golden brown on all sides.
Remove it on a kitchen paper,cool & store it in a air tight container.

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Watermelon Mango Juice / Watermelon Mango Mocktail – Refreshing Summer Drink

Watermelon Mango Juice

Ingredients
Ripe mango - 1 small
Chopped seedless watermelon - 2 cups
Sugar/Blue Agave sweetener - as needed
Vanilla ice cream - 2 scoops
Mint leaves for decoration
Ice cubes

Method
Peel mango and chop into cubes
Remove skin from watermelon and cut into cubes.
Add mango,sweetener and ice cubes to a mixi jar and blend to a smooth thick juice.
Put watermelon,sweetener and ice cubes in a mixi jar and blend smooth.
Take a tall glass pour the mango juice at the bottom.
Pour the watermelon juice on top of the mango juice.
Top it up with vanilla ice cream,decorate with mint leaves and ready  to serve.


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