Bhel Puri

Chats are my favourite fast food. The sight of it makes my mouth water! Today's recipe is Bhelpuri, which is the easiest to make given you have all ingredients at hand.

Sending this to Srivalli's event: Kids Delight- Street Food

Bhel Puri:

Ingredients:

1 cup puffed rice.
½ cup mixture.( I use Haldiram’s Karanchy Mixture)
1 tomato seeded and chopped.
2 baby potatoes, boiled peeled and chopped.
¼ cup onion chopped.
Handful of coriander leaves chopped.
3-4 Papdi crushed.
3-4 Papdi to garnish.
1-2 tbsp green chutney.
2-3 tbsp tamarind chutney.
2-3 tbsp nylon sev.
1 tsp chat masala.
1 tsp sugar (optional)
1 tbsp lemon juice.

Process:

1. Add all the dry ingredients and chopped vegetables in a mixing bowl.

2. Add the masalas, lemon juice and chutney and give a nice shake so that the spices are evenly distributed.

3. Serve immediately with whole papdis. Enjoy!

Enjoy!

Sev Puri

The very word 'Sev Puri' conjures up tastes that tantalise my mouth and puts me in a craving mode. I usually keep the papdi/puri made in advance, so that I can satisfy my recurring cravings without much delay. It is very simple and we need a few ingredients to assemble it. Surely enough, we all have them in our pantry most of the time. Lets have a look at the recipe now.

Serves 2.

12 Papdi
1 large boiled potato, peeled and chopped.
¼ cup chopped onion.
¼ cup deseeded & chopped tomato.
¼ cup green chutney.
¼ cup tamarind chutney.
¼ cup nylon sev.

Process:

First place the papdis on a plate. Place chopped potato, tomato and onion equally on each
of the papdi. Top it with a teaspoon of green chutney and tamarind chutney. Finally top it
with a teaspoon of nylon sev.

Voila! The chat is ready to serve..

Sending this off to Pari's Event 'Only Chat'

Now before the Chat becomes soggy because of my photography sessions I must devour them all. Make your plate now! Enjoy!

Pinwheel Cookies

Baking at home is always a satisfying experience, if the outcome is good and appreciated by all. This time I have baked these cookies- Pinwheel Cookies! They look cute and taste awesome. A very balanced taste of chocolate and vanilla which seems to be made for each other is this creation. I first saw them as a kid and I was very intrigued as to how one could make it. Definately, I didnot dig it up to the end then. But now, since I have developed a liking for baking, I did and there it is! They take a bit of time to make but are well worth the efforts. Without much ado, here is the recipe!

Pinwheel Cookies:

Makes about 20.

240 gm flour.
1 tsp baking powder.
1/8 tsp salt.
120 gm butter.
150 gm powdered sugar.
1 tsp vanilla essence.
3 tbsp cocoa powder.
½ cup milk to make the dough.

Process:

1. Sieve flour, baking powder and salt together. Grease a large baking tray.

2. Cream butter and powdered sugar till light and fluffy. This will take about 3-4 minutes with the help of a electric hand mixer.

3. To this butter and sugar mixture add the flour, vanilla essence. Add milk little by little and mix gently to make stiff but smooth dough.

4. Divide the dough into two parts and blend cocoa powder in one and set the other aside. Use a little milk (2 tsp) to blend the cocoa powder till it is well incorporated and the dough is even brown in colour.

5. Thinly roll out both the halves 1/8’’ thick into equal size pieces. Shape them in equal rectangular pieces by scraping off the excess. Keep them aside and repeat the process till all the dough is used.

6. Place the chocolate piece on top of the white one. Roll the two tightly just as in swiss rolls and allow to stand in a cool place for 20-30 minutes. While the roll is sitting preheat your oven at 175 C for 15 minutes.

7. Cut into ¼’’ thick slices and place them on the prepared baking tray.

8. Bake at 175 C in a preheated oven for about 12-15 minutes till they are done.

9. When done, take them out of the oven, let it stay on the tray for 2 minutes and then transfer the cookies to a cooling rack. When completely cooled put them in your cookie jar.

Sending this off to Champa's Bake Off. Have a nice weekend! Enjoy!!

Chilli Cheese Toast

Baking from Book#4 is here! It is being hosted by Sowjanya. When Champa had started this event, I borrowed many books from the library and had tried and bookmarked quite many recipes from books. This 'Chilli Cheese Toast' recipe was bookmarked form Anjum Anand's Book','Indian Food Made Easy'. I had also tried 'Savoury Semolina Cake' from there and it has become a very regular item in my household. Similarly, I have made these toast many times but had not blogged about it.
I had made them last week and clicked a few pics. So, here it is- 'Chilli Cheese Toast'. I had made a few changes it it. I have reduced the quantity of cheese by half and have added ketchup. I love ketchup so much that my friends often call me the ketchup girl! I like to call it my quickfix bread pizza. Its perfect for a breakfast or as a snack with afternoon or a light meal.

Makes 2.

50 gm grated cheddar cheese or the cheese of your choice.
1 small onion, finely chopped.
1/2 small tomato, finely chopped
1/2 cup green pepper, finely chopped.
¼ tsp finely sliced green chillies.
1 tsp finely chopped fresh coriander leaves.
2 slices of bread.
2 tbsp tomato ketchup, extra for serving.

Process:

Preheat the oven to 200 C. Spread the ketchup on the two slices of bread and evenly spread the grated cheese. Mix rest of the ingredients. Pile the mixture evenly on top of the bread and bake it in the oven for a 8-10 mins until crisp and browning on sides. Cut it into bite size with a pizza cutter. Serve hot with tomato ketchup.

Needlass to say, sending this off to 'Baking from a Book' event, brain child of Champa and this month being hosted by Ruchikacooks.

A long wait and my 100th post - Savoury Corn and Onion Pakodas

I know I disappeared from the blogpshere without any notice but now I am back again. Just like a cricket batsman playing in the field waits anxiously for a century, I was waiting too but for some reasons or the other was just stuck at 99 for a long time, one month to be precise. All the time, I was away from this space I was busy socialising, had some guests at our place, so it was a time for fun, good time and good food. All the while I was wondering about what to post for my 100th post. I wanted to do a cake and had baked twice but believe me they were finished before I could click a DECENT picture of it. I wont miss it a third time and will post it soon.

Finally I have settled down for these Savoury Sweet Corn and Onion Pakodas.

They are my hubby's favourite. You say 'pakodas' and he needs these only. They can be prepared in a jiffy and are perfect with acup of hot tea on a rainy evening. Without much ado, here it is for my century on this blog. Needless to say I am elated.:-). I am thankful to all my fellow bloggers and all the people who have visited my space and have motivated me. Hope this journey will go on!

You will need:

1 1/2 cup chickpea flour well sifted.
1 tbsp kasori methi.
1/2 tsp carom seeds.
Handful of coriander leaves chopped.
1/2 cup sweetcorn.
1/4 cup onion chopped.
1/2 tsp red chilli powder.
Salt to taste.
1/4 tsp baking soda.
1 tsp minced ginger.
2 green chilies finely chopped.
Water to make the batter.
Oil for frying.

Process:

Mix all the ingredients and add water little by little to form a thick batter of dropping consistency. Drop spoonfuls in hot oil and fry them till they are light golden in colour. Transfer them on a kitchen towel so that excess oil is soaked out.

Serve with ketchup or green chutney.
Enjoy!!

Potato Sandwich

Once upon a time this sandwich was often our 'Sunday Breakfast'. For quite a time now I have been avoiding white bread and my hubby was complaining about not having this sandwich for a long time. It tastes best when made with white bread but if you wish to make a healthier one go for brown bread. But, I went ahead and made this with white bread. Indulging self into these simple treats once a while is okay.. What do you say?

Coming back to the recipe:

Makes 6 Sandwiches.

Ingredients:

12 Slices of White Bread, sides removed.
Butter to brush the breads.

For the filling you will need:

2 large potatoes, boiled, peeled and mashed.
1 cup grated carrots.
1/4 cup chopped onions.
1/4 cup green peas.
Handful of coriander leaves chopped.
1 green chilli.
Few strands of grated ginger.
1 tbsp oil.
1/4 tsp turmeric powder.
1/2 tsp red chilli powder.
Salt to taste.
1/2 tsp mango powder(amchur).

Process:

Heat a pan and add oil. Add the chopped chilies, grated ginger and saute for a few seconds. Add the chopped onions and grated carrots and saute till the onions are translucent and carrots are tender. Add the green peas and all the spices and salt. Mix well. Heat for a minute and add the mashed potatoes and chopped coriander leaves and stir well so that the mixture is even. Heat for 2 minutes and take it off gas. Let the mixture cool down.

Brush butter on one side of every bread and keep aside.
Take the cooled mixture and spread it on the non buttered side of the bread. Sandwich it with another bread buttered on the other side. Toast it in a sandwich toaster or grill till crisp golden on both side. Serve hot with ketchup and a cup of hot tea.

Enjoy!!

Bread Pulao

 If you are tired of having bread, butter/jam, sandwiches and you have some peices of bread lying around to be eaten, what do you do? I can suggest you something. Turn them into a spicy- tasy pulao :). Try it I bet you will like the change. I do it often and it is a nice way to use up stale breads.

You will need:

Whole Wheat Fruit Scones

After I made scones for the first time, it has become a regular item for breakfast at least once or twice a week. So, I decided to make them a bit healthier by using whole wheat flour rather than AP flour and using less butter (will try them will oil someday soon). I have used the christmas mixed fruit mix which had been lying unused for long. It came out good and I enjoyed the guilt free pleasure of having them.

Sending this off to Piya's WWF-CFK Event. This event is the brain child of Sharmi.

Savoury Semolina Cake

I tried this recipe from Anjum Anand's Book, Indian Food Made Easy. I had picked this book from my local library and had bookmarked this recipe. This savoury cake is a baked version of Gujarati Handvo. A very healthy option for breakfast - I just love it! I have made a few variation in the recipe.

Sending this to Champa's Event, Baking from Book- Breakfast and Bake-Off.

Savory Semolina Cake:
Ingredients:
2 tsp vegetable oil, plus extra for oiling.
1 cup semolina.
1 cup plain low fat yoghurt.
3 tbsp water.
¼ cup frozen peas.
¼ cup chopped onions.
¼ thinly sliced carrot.
¼ chopped bell pepper.
1 tsp grated.
1 green chilli chopped finely.
Few curry leaves.
1 tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp mustard seeds.
½ tsp cumin seeds.
1 tsp bicarbonate of soda.
1 tsp sesame seeds.

Serves 8.

Process:

1.Preheat the oven at 180 C and oil a medium loaf tin.

2. Mix together the semolina, yoghurt, water, salt to make a batter of a medium thick consistency. Heat the oil in a small saucepan. Add mustard seeds, curry leaves, green chilies and cumin seeds and cook for about 20 seconds until the mustard seeds have popped and the cumin is aromatic. Add the veggies and spices and cook for 2-3 minutes Stir into batter.

3. Stir in the bicarbonate of soda and immediately pour the mixture into the prepared tin and sprinkle over sesame seeds. Bake in the preheated oven for 20-25 minutes.

4. The cake is ready when a toothpick inserted in the middle comes out clean and when the edges are crisp. Leave the cake to cool in the tin.

5.When cooled take it out of the tin, slice them. Serve them with the chutney of your choice.

Enjoy!

Chilli Cheese Melts and am back!

I am back! I was away from the blogosphere as we had gone for a short holiday during the Easter Weekend. Needless to say I missed this space. I will surely checkout out all the recipes I have missed from my fellow bloggers. Hmm..lots of blog hopping for me there..!
Now coming back to the recipe. I had planned to post this recipe before going to the holiday but somehow couldnot manage time for it. Well, better late than never. I had these 'Chilli Cheese Melts' first in 'Burger King' here and loved them. Those 4 peices were never enough so, I decided to make them at home. I had made them the day before going on hols. We had it with 'Veggie Burger'.
Serve them warm and these cheesy melts will melt in your mouth and sooth your tastebuds. Watch out to pamper youself with these melts only once in a while, its an addiction and will add to your waistline!

Fatafat Mixture

A very easy and crunchy snack which can be made in just a few minutes. I could not think of any other name for this snack than the same. Go through the recipe you will know why..
Another reason to call it 'Fatafat Mixture' is its finishes off so soon. You can stop one you have started munching it!!
Here is what you will need for 'Fatafat Mixture':

Crunchy Veg Cutlets

Veg Cutlets is one of my favouite snack. When in India, I had never made cutlets at home. It was so readily available in fast food corners that I had never felt the necessity of looking into details of making it. But, after coming here, I missed this indulging snack. I have made it many times now but this time I tried it in a new way. Previously, I used to mix all the veggies with potatoes. This time I have stuffed the veg mixture in a potato layer. I learnt this from my hubby's Aunt (Mami Saas). It came out too good and was very very crunchy. I intend to make cutlets this way from now on. Its definatly a better way.

For these 'Crunchy Veg Cutlets' you will need:

Moong Dal Chilla

"Moong Dal Chilla", the very word and thought of it brings fond memories from India. It is a must snack in an Indian marriage chat counter.I looked forward to my meals when my mom prepared these with "Sweet Chilla". Apart from that I can recollect my days in Kolkata when a hang out at Salt Lake City Centre and Swimming Pool (the area was named such) was a must after six days of slogging in the office. I loved to eat these savoury lentil crepes with green chutney and ketchup. But, I found the best one at the stalls outside "Vardaan Market", in Kolkata. The street food of kolkata has its own charm. One can get a variety of street food at these stalls. Icing on the cake was sweet lime soda from the corner shop"Sibuji". A cool drink was always must to beat the heat.

Veggie Burger

What it needs to make a burger? A few buns, few sliced veggies and cutlets. This fast food is quite quick if you have readymade cutlets at home. I was not in a mood to cook a full course meal today and I had some boiled potatoes and a few buns at home. So, I was all set to make these "Veggie Burgers." Some times I do miss the McDonald's veg burger back there in India, as in Dublin Mcdonald's menu doesnot have a 'Veg Burger'. I make these burgers often, mostly when the weather is good and we feel like going for a picnic in our nearby park. But today I made it simply because I was not in a mood to cook. Its very simple. So here is my recipe for "Veggie Burger".

Pineapple and Cinnamon Pancakes

I had a few tinned pineapple rings in my refrigerator and I was wondering what to do with them. I did not want to bake a cake nor did I want to throw them. So, I decided upon these simple cinnamon and pineapple pancakes. I had read this recipe in a magazine and I liked it, so I jotted it down. It had eggs in it but I simply omitted it. Still it came out good. I had kept pineapple chunks quite big compared to what was asked in the recipe coz I like it that way, juicy chunks as you eat. Here is the recipe for "Pineapple and Cinnamon Pancakes".

Oven Roasted Potato Wedges with Couscous:

I had come across this recipe at Jagruti's blog "Joy of Cooking" a few days ago. I love potato wedges and as a matter of fact, anything that has potatoes. But, since potatoes wedges and fries are mostly fried in most fast food joints, I somehow tend to control myself and avoid them. But this one seemed to be a healthier version, so I gave it a try. I had not used couscous in anything I made, so I bought it for this recipe. Couscous is very nutritious.It is a good source of protein, fiber, niacin, selenium, and B vitamins. For those looking for added health benefits, whole wheat couscous provides the additional fiber and protein of whole grain wheat.

I made slight changes in the recipe as per what I had in my pantry and loved the results. So here is the recipe for "Oven Roasted Potato Wedges with Couscous"

         Fresh from Oven.

Besan ki Puri

Besan ki puri:

Crisp puris with a filling of roasted chickpeas flour with spices and fenugreek leaves which lives an appetizing flavor. A perfect tea time snack.

This recipe makes 12 puris.

Ingredients:

500 gms whole wheat flour.
1 tbsp oil
1 tsp salt.
Water to make the dough.


For the masala:

200 gms chick pea flour (Besan).
2 tbsp dried fenugreek leaves.
2 tsp coriander seeds lightly crushed
1 tsp red chilli powder.
3 tbsp oil.
1 chopped green chilli or as per taste.
½ tsp turmeric powder
2 tsp water.
1 ½ tsp salt or as per taste.
Oil for frying.

Procedure:


Mix whole wheat flour, salt, oil and knead the dough using water as necessary.Dough must be a little tough as for the puris. Let it sit for 15 mins before rolling.
For the masala, heat a pan and add the oil. When the oil is ready, add the chopped green chilies, coriander seeds and fenugreeks leaves. After 30 secs add the chick pea flour and heat it for 5-10 mins or till it turns to light brown and the raw smell goes away. Keep the gas on medium. Add other spices and heat for another 1 mins. Add 2 tsp water and keep stirring. It will become a little crumbly as shown in picture.

Take the pan off the gas and let the mixture cool before using. The mixture must be moist not very dry or very wet.. This is very important; otherwise it will be a little problem in rolling the puris with filling inside.
Now knead the dough well again and make 12 balls. Using some dry flour roll it into a roti about 3cm in radius. Using a spoon place 1 tbsp of masala in the middle.

Join the edges and close it forming a ball.

 Roll it again about 6 cm in radius.

Keep a heated tava ready. Heat the roti on tava, when one side is done turn it over and heat on the other side. Brush oil in the top side and turn it over again. Brush oil on the other side as well. Apply pressure with a big spoon while heating while heating. It will help it to become crisp. Do the same with all the balls. Place the puris on a paper towel separately and let it cool completely before storing.

It is an excellent snack with tea. It is also nice with yoghurt. It can be stored in air tight container for at least 7 days.

Samosa

Samosa:

Pyramid-shaped pastry stuffed with potatoes, peas and onion. With added cashews ,raisins and spices it gives a very spicy and rich taste.

This recipe makes 8 samosas.

Ingredients:

Dough:

1/2 cup AP flour.
1/2 tablespoon semolina flour.
1/4 teaspoon salt.
1 tablespoons oil.
1/2 tsp black onion seeds.
1/2 tsp ajwain seeds.


Filling:

3 large boiled potatoes peeled and mashed finely.
1 large onion chopped finely
1/2 teaspoon cumin seeds
2 chopped green chilies
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon mango powder.
1 teaspoon salt
2 tablespoons oil
1/2 cup green peas.
1 tsp grated ginger.
½ cup chopped cashews and raisins.

For the dough mix the AP flour, semolina, ajwain seeds, black onion seeds, salt and oil together to make dough. Knead the dough for about 1 to 2 minutes to make the dough smooth. Set the dough aside let it sit dough sit for at least 15 minutes before using it for the samosa


For making the potato filling, heat the oil in a frying pan on medium high heat. Add cumin seeds, as it cracks, add green chilies, grated ginger, chopped onions and stir for few seconds. Next add green peas, cashews and raisins and stir. Add the mashed potatoes and stir-fry for about 4 minutes. Stir in all the spices and heat for 5 minutes. Take the pan off the gas. Let the potato masala cool down.

Now to make the samosa knead the dough for a minute and divide it into 4 equal balls. Roll each of it into 6-inch diameter rotis and cut each roti in half. Now fold the half roti into a cone shape. Pinch the side of this cone so that it is completely sealed. Use some water at the edges to help in sealing. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.

Heat oil in a frying pan on medium heat. Fry the samosas in the frying pan. until the samosas turn a light golden-brown color on all sides. Turn them when one side is done so that it is fried evenly on all sides. If the oil is too hot bubbles will form on the shell of the samosa. Turn your gas low if that happens. Put samosas 2-3 at a time so that the pan is not crowded or it depends on the size of the pan.

Once fried put the samosa on a paper towel so that excess oil is soaked out.

Samosas are an excellent snack and perfect with tea. Serve it hot with tamarind chutney or ketchup.