Achaari Bread Roll

Bread rolls are very common in our households. Today I'm sharing a little bit different.  These bread rolls are the perfect addition to any tea party and pickle masala adds a unique taste.

Ingredients

Cottage Cheese                                          250 gms

Bread Slices                                               6-8

Ready Mango Pickle Masala                    2 Tbsp

Chopped Cilantro                                      1 Tbsp

Roasted and Coarsely ground Peanuts    2 Tbsp

Oil                                                             For deep frying

Method

* Strain the oil from mango pickle masala and set aside.

* Trim the pieces of bread slices and keep aside.

* Mash the paneer and add peanuts, chopped cilantro and strained mango pickle masala. Mix very nicely.

* Take broad bowl of water for wetting the bread.

* Now dip one slice of bread in water for a second, then squeeze out the the excess water between your          palms.

* Place little amount of stuffing in the center of the moist bread and roll it. Prepare the other rolls in the same manner.

* Heat sufficient oil in a deep fry pan. Deep fry the achaari bread rolls on medium heat till golden brown in color. Serve hot with imli ki chutney and a cup of tea. Enjoy!!

Sending this over to Radhika@Tickling Palates';Let’s Cook #18 ~ Starters / Appetizers

Masala Idli

The most loved South Indian recipe and favorite of all. The surprising combination of spinach and fresh coconut works extremely well I promise......

Ingredients

For Idlis

Rava (Suji)	1 Cup
Curd	1/2 Cup
Eno Fruit Salt	1 tsp
Salt	as per taste

Method

Mix rawa (Suji) with curd. Mix very well and rest for ten minutes.

Add eno fruit salt , salt and mix very well.
Add some water to form idli batter consistency.
Pour into idli mould and steam it for five to ten minutes or till done.
Let them cool and demould the idlis and cut into four pieces.

Ingredients

For Masala

Oil	1 Tbsp
Mustard Seeds	1/2 tsp
Chopped Onion	1 Big
Chopped Tomato	1 Big
Chopped Green Chili	1/2 tsp
Sambar Masala	2 tsp
Chopped Spinach	1/2 Bowl
Fresh Coconut	1/2 Bowl
Fresh Coriander Leaves	1 Tbsp
Salt	1/4 tsp

Method

Heat oil in a pan and add the mustard seeds. When seeds spluttered add curry leaves.
Add chopped onions. Fry until the onions start turning pink in color.
Add idli pieces and chopped spinach. Mix very well.
Add chopped tomato, green chili and salt.
Add sambar masala and fresh coconut. Mix very well.
Switch off the fire.
Transfer this into a serving dish. Garnish with fresh coconut and coriander leaves.
Masala Idlis are ready to serve.

Sending this to Lets Cook Series #7: Scrumptious Breakfast hosted at Tickling Palates and to Ayeesha's Any One Can Cook : Series 32

Chatpate Baby corn

So today is the second day of Radhika's event ‘Blog Hop Wednesday’ and this week's partner of mine is Madhumita of Red Spice. I have picked Baby Corn 99 recipe from her blog as I was not having any recipe of baby corn in my blog.

Ingredients
Baby Corn                    200gms
APF                             3 Spoons

Corn Starch                 3 Spoons

Baking Powder            1/8 tsp
Lime Juice                  2 tsp
Curry Leaves               4 to 5
Vinegar                       1 tsp
Cumin Seeds               1/4 tsp
Coriander
Powder                      1/2 tsp
Black Pepper
Powder                      1/4 tsp
Garlic Cloves             3 to 4 (minced)
Red chilli powder      1 tsp
Orange red color       a pinch
Ginger garlic paste    2 tsp
Capsicum                 1 Tbsp (chopped) opt.
Oil                           For Deep frying + 1 tsp
Red Chilli Sauce        1 tsp
Tomato Ketchup       1 tsp
Salt                         as per taste




Method


Wash Baby Corns very well and cut into the cubes.
In a mixing bowl combine APF, cornflour, lime juice, color (diluted in water), salt, ginger garlic paste, black pepper powder and baking powder. Mix very well. Add sufficient water to make a smooth  batter. Dip cubed baby corns in the batter.
Heat sufficient oil in a heavy bottom pan and deep fry the baby corns till they became crisp. Drain on an absorbent paper and set aside.
Heat one spoon oil in a pan . Add cumin seeds. When they splutter add minced garlic. Saute it for 2 to 3 mins. Add curry leaves and one tsp gg paste. Saute for one min. Add red chilli powder and coriander powder. Stir well. Add half cup of water, red chilli sauce,vinegar and tomato ketchup. Boil for two mins. Add fried baby corns and salt. Check the seasoning. Remove from the fire. Garnish with chopped coriander and serve hot. Enjoy.......

Crunchy Paneer Balls

Yesterday I had a small get-together in my house. I made these crunchy balls to treat my guests. They enjoyed it a lot. Here I am sharing the recipe.....

Ingredients

Papad	1
Haldi(Turmeric Powder)	1/4 tsp
Paneer/Cottage Cheese	1/2 Bowl
Corn Flour	3 Spoon
Red Chilli Powder	1/4 tsp
APF(Maida)	3 Spoons
White Pepper Powder	1/4 tsp
Chopped Ginger	1 tsp
Green Chilli	1 Spoon
Chopped Coriander	1 Spoon
Oil	To Deep Fry
Salt	to taste

Method

In a mixing bowl combine corn flour, APF, turmeric powder, salt and white pepper powder. Add sufficient water to make a batter like consistency. Keep Aside. 

Mash paneer and add coriander leaves, green chilli, ginger and red chilli powder. Mix well and make a smooth paste.
Make small balls out of the mixture. Now take papad and break into tiny pieces. Dip each paneer ball in the batter and roll over the crushed papad.

Heat sufficient oil and deep fry the balls till golden brown in color. Drain on an absorbent paper. Serve hot with tomato ketchup.

Sending this to Kid's Delight- Crunchy Snacks hosted by Gayathri originally started by Srivalli and to Sravani's CC- Appetizers event and Krithi's and Denny's Serve It Fried event and to Ayeesha's Any One Can Cook : Series 30

Leftover Dal Vada

I came to know about this "Vada"  by a very dear friend of mine which she makes it with leftover dal. 

Fortunately, today I found one bowl of leftover dal was sitting in my fridge.  A thought of trying those Vadas came to my mind. It was definitely a wonderful way to use leftover dal. I tried it and they came out very well. Nobody was able to  judge that they were vadas of leftover dal of last night. I served these Vadas as evening snack with tea and we all enjoyed a lot  ..... 

Ingredients

*   Any leftover dal          1 bowl

*   Bread slices                 3 to 4  (broken into small pieces)

*   Finely chopped onion  1

*   Green chilly chopped   1-2

*   Chaat masala               1/2 tsp

*   Coriander leaves          2 to 3 tsp (chopped)

*   Salt                              as per taste

*   Red chilli powder         1/2 tsp

*   Oil                               for deep frying

Method

*   In a mixing bowl take leftover dal.  Add in the pieces of bread slices.

*   Add chopped onion, Green chilly and coriander leaves, salt, red chilli powder and mix very well.

*   Make small balls from this mixture. Flatten them slightly and shape into vadas.

*   Heat oil in a deep bottom pan.

*   Gently drop the vadas to the hot oil, fry until vadas turned golden brown in color.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.47" 
Sobha's Proteinicious Event

TANDOORI ALOO

The aroma and fragrance of mint and kasuri methi gives an invitation to eat it.......!!

INGREDIENTS

Baby Potatoes	1/2 Kg
Thick Curd	1/2 Cup
Cream	1 Tbsp
Chilli Garlic Paste	2 tsp
Garam Masala Powder	1/2 tsp
Chaat Masala	1 tsp
Red Chilli Flakes	1 tsp
Kasuri Methi	1 tsp
Pudhina Paste	1 tsp
Salt	1 tsp
Oil	1 Tbsp

METHOD

1.   Wash and prick potatoes and boil in microwave at 100% power for 7-8 min..

2.   Mix all ingredients for marinate and dip the boiled potatoes in it.

3.   Keep for half an hour in refrigerator.

4.   Rub a little oil on potatoes and grill for 10-15 min until golden brown. Keep on turning side by side.

5.   Serve hot with chutney.

Chilli Potato

Hie Friends, how r you??

From the last few days my kids were demanding for chilli potatoes from BERCOS, so today I surprised them by making the same by myself at home which I had learnt from my last cooking class. So here I go..

Ingredients:-

1. Big Raw Potatoes                   2 to 3
2. Capsicum                                 1
3. Medium Onions                       2
4. Ginger Garlic Paste                1 tsp
5. Green Chilli Sauce                  2 tsp
6. Red Chilli Sauce                     1 tsp
7. Soya Sauce                             1/2 tsp
8. Vinegar                                   1 tsp
9. Black Pepper Powder             1/2 tsp
10. Rice Flour                              2 tbsp

11. A pinch of Orange Red Color

12. Oil to fry

13. Tomato Ketchup                   2 tsp
14. Honey                                    2 tsp

15. Chopped spring Onions for Garnishing

16. Corn Flour                            1 tsp

Method:-

1. Peel and cut the potatoes in length wise.

2. Add some water in the rice flour to make a batter and add a pinch of orange color.

3. Dip the potatoes and coat it well and deep fry.

Method For Sauce:-

1. Heat 1 tbsp oil in a pan. Add ginger garlic paste, saute it for 2 minutes. Then add chopped onions, when they turned into pink add capsicum, saute it for 2 to 3 minutes.

2. Then add  1/2 cup of water. Add salt, black pepper powder, soya sauce, green chilli sauce, vinegar and last 1 tsp cornflour diluted in water to the sauce.

3. Then add fried potatoes, stir properly and mix.

4. Add honey and garnish with spring onions.

5 Serve Hot.

PS " I was not having rice flour at my place so I made it by myself by grinding the rice in  grinder adding some water."

Sending this over to Charitha Kollipara @   womensera