Aloo Yam Chat (Microwave)

If you mix Boiled potatoes and yam and toss some masala it will become a mouthwatering chat. It can be served as a starter or a tea time snack.

Ingredients
Potatoe and Yam cubes - 1 cup
Onion - 1/4 cup
Cilantro leaves - for garnish
Mint leaves - 1 tbsp
Butter - 1 tsp


Masala
Salt - per taste
Kala Namak - 1/4 tsp
Chilli powder - 1/4 tsp
Rosted cumin powder - 1/3 tsp
Sugar - 1/2 tsp
Chat masala - 1/2 tsp
Method
Take the potato and yam cubes in a microwave safe bowl . Put 1 tbsp water in it and butter. Cover and microwave for 5 minutes. Stir once in between. Check after 5 minutes if the cubes in bowl are soft enough.
Add masala and chopped onion. Add chopped cilantro leaves and mint leaves. 
Ready to serve.
Goes to MEC started by Srivali.

Bread Roll filled with Kaju Katli

I


 had a kaju katli box sitting in my fridge from a long time and no one was taking interest in them. I thought a lot that how can I utilize them and came up with these bread rolls. These are super yummy to eat and easy to make. How do you use left over sweets from Deepawali? Here I'm sharing my idea, please share your ideas too.

Ingredients
White Bread - 2
Kaju Katli - 4-6
Grated Coconut - 1/2 tbsp
Oil to fry


Method

• Take kaju katli in a microwave bowl and microwave it for 30 sec.
• Crush them with a fork, add coconut and mix well.
• Place one bread piece in the water bowl for few seconds and squeeze the water by pressing between the palms. 
• Now fill the Kaju and coconut stuffing, cover the filling with the bread and seal the edges with little pressure. The filling should not be visible, it should be covered by bread all around otherwise the filling may come out in the oil.
• Heat the oil in a pan. Deep fry these Bread rolls till golden and crisp all around.
• Remove from the oil and drain on a paper towel.
• Ready to serve.

This goes to CC Festive Food


Kids Delight -Dressing Up Left Overs


Winter Carnival

Gingered Carrot Soup - For the weight watchers

S

o I'm eating soup right now, which is incredibly easy to make. Recently I realised that I dint post any soup recipe so now I shall post some soup and salad recipes. This is my first step towards it.

This soup almost remind me of homemade tomato soup except it is little bit sweeter than that. Everyone knows the health benefits of carrot still I would like to mention that.

Health Benefits of Carrot:

1. Carrot can enhance the quality of breast milk.
2. Carrot can improve the appearance of the skin, hair and nails.
3. When taken daily it can lower cholesterol and blood pressure.
4. Raw contain beta-carotene, a strong antioxidant that can prevent cancer.
5. Carrot juice when taken everyday prevent bodily infections and is claimed to be valuable for the adrenal glands (the small endocrine glands situated above the kidneys).
6. Carrot can help improve eyesight.
7. Carrot can help increase menstrual flow.
8. Carrots can regulate blood sugar.
9. Carrot can promote colon health, because carrot is rich in fiber.

Ingredients

Carrot - 5 large

Yam peeled- 1 small

Tomato - 1 medium

Onion - 1 small

water - 3 cups

Ginger(grated) -2 '' piece

Garlic - 2 cloves

Salt - 1/2tsp

Black pepper - 1/3 tsp

Croutons - for garnish

Method

• Wash all the vegetables and cut them in small pieces.
• Add water and salt and pressure cook them for 2 whistles.
• Let it cool for some time.
• Blend into the smooth soup in the blender.
• Run through the sieve.
• Add black pepper and mix well.
• Taste and adjust the taste if required.
• Pour into soup bowls and garnish with croutons.
• Ready to serve.

Noodles Cutlet

I

got this idea from my friend when we were talking about how to use leftover maggie. These cutlets has a crispy exterior and from inside it is soft.  I've used boiled spaghetti, you can use left over maggie too. I love this change to the usual potato Pattie and enjoyed the cutlet with ketchup.

Ingredients

Spaghetti (boiled) - 1 cup

Boiled potato - 2

Salt 1/2 tsp

Black pepper powder - 1/2 tsp

Green chili - 1

Ginger garlic paste - 1 tsp

Chat masala - 1/2 tsp

Garam masal a- 1/4tsp

Oil for frying

Method

Mash the boiled potatoes. In a mixing bowl mix all the ingredients except oil. Grease your palm. Take a lemon size ball from the dough and give it a shape. Repeat it until all the dough is used. Deep fry til crispy and golden Brown. Serve hot.

Paneer bhurji in Puff Pastry Sheets

                                 

I

s dish ko main kya naam dun..........right now I'm thinking about it. In English it means What should I call this dish....a big confusion. I tasted something similar to this in one of my friends home....that was not in puff pastry sheets and the filling was paneer tikka. Basic idea is from there. In my last post I told you that I made paneer... paneer from an entire can of milk.  I wanted to use that and this is the most quick paneer dish and most delicious too.

Ingredients

Grated Paneer - 2 cups

Green Bell Pepper - 1/2

Orange Bell Pepper - 1/2

Onion - 1 medium

Oil - 2 tbsp

Cumin seeds - 3/4 tsp

Asafoetida - 1/8 tsp

Ginger Garlic paste - 1 tsp

Turmeric powder - 1/2 tsp

Salt - 3/4 tsp

Green chili - as per taste

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Puff pastry sheet

Method

Cut the onions and bell peppers in the julienne. Heat the oil in a pan. When the oil becomes hot add cumin seed. Let it splutter. Add asafoetida powder. Add ginger garlic paste. Add green chilli.  Add onions and fry them till golden brown. Add bell peppers and fry them till soft. Add salt, turmeric powder and coriander powder. After 2 mins add paneer and mix it well. Taste it and adjust if desired.

                                  

 Thaw  the pastry sheet at room temprature for minimum 30 mins. Preheat the oven at 350 F. Unfold it and rolled a little on dusted floor. Cut t. You can choose the shape of your choice. I made triangles. I cut 18 triangles from 1 sheet. Fill them with panner bhurji and cover with the other sheet.

                                      

 Place them in the oven for 25 min. Serve hot.

                                                  

Linking it to LGSS_Paneer

Paneer Methi Pinwheels Repost

Paneer Methi Pinwheels are incredibly easy and delicious. This is a great treat and  can be served hot or cold.  These  Pinwheels can just be the starter for your party and if you don’t have a crowd on-hand to gobble up these pastries, you’ll be happy to know that they freeze well (stored in an air-tight container) to be enjoyed another morning.

Ingredients:

Puff pastry - 1 sheet 

Stuffing:

Grated Paneer - 1/2 cup

Kasoori Methi - handful

Mint - 1/2 cup packed

Chilli powder - 1/4 tsp

Cumin powder - 1/4 tsp

Chaat masala powder - 1/2 tsp

Turmeric powder - a big pinch

Salt - to taste

Oil - 1/4 tsp

Method: 

Let the pastry thaw on the counter top. Preheat the oven to 435 F.  Mix all the ingredients under stuffing very well. Sprinkle the flour on a board and Spread the pastry sheet, and flour the sheet. Use a rolling pin to remove the fold crease and stretch the sheet. Spread the filling on the sheet leaving 1/4 inch around the edges.

 Roll the sheet as a log. Apply water on the ends and seal the roll. Roll the roll over and gently pinch the edges together.

 Use a sharp knife and cut into 1/2" pieces. Place the rolls in the cookie sheet with a minimum of 1" gap for the pinwheels to spread out. Bake for 15-20 mins until the pinwheels are crisp and golden. Cool for 5 minutes. Enjoy warm.

This is going to PJ's event Cooking with Herb and Flowers - Fenugreek hoasted by Kalyani.

Reposting for LGSS_Paneer

Kandavi aka Suralichi Wadi - Repost for the event

Khanvadi is a popular Gujrati delicacy and google is kind enough to tell me that it is called Suralichi Wadi in Maharashtra. When I enjoyed it first time at a snack shop, it looked like a very tough recipe to me, due to its spiral look. When I tried the traditional recipe it was very time taking but the microwave version is too easy. Now I  make it any time without much effort

Ingredients:

Besan -1/2 cup

Yogurt - 1/2 cup

Water 1 1/2 cup

Turmeric pd - 1/4 tsp

Salt - 3/4 tsp

Cornstarch - 1 tbsp

Hing - a big pinch

Red chilli pd - 1/2 tsp

For Stuffing

coriender leaves finely chopped

Grated coconut - 1/2 cup

Sugar - 1 tsp

For Tempering :

Oil - 2 tbsp

Hing a big punch

Mustard seeds - 2tsp

Method:

In a large microwave safe bowl, boil the water. In another microwave safe bowl mix besan, cornstarch, hing, turmeric pd, salt, red chilli powder and yogurt. Add little water and make a smooth paste. Be sure that there is no lump in the paste. Add the boiled water to this paste. Mix well. Cook uncover in microwave for 2 mins.

Remove from microwave and stir to break up any lumps. Microwave again for 2 mins. Use whisk to blend well.

Spread the batter on the back of the baking sheet and with a flat spatula spread it thin. Once the baking sheet is full use another baking sheet. Repeat this process untill the batter is thinly spread. You can lay aluminum sheet on a flat surface and spread the batter on that too. Spreading the batter should be done fast before solidifying the batter. Let the batter rest for 5 mins. Cut it into 1 to 1 1/2 inch strips with a knife.

Heat oil in a small pan, add mustard seed and let them pop. Add hing. Spread this tempering on the already spreaded paste. In another bowl mix all the ingredients listed under stuffing. Sprinkle this mixture in the middle of khandavi.

 Gently lift the edge and roll the strip into a tight roll. Repeat rolling and placing rolls on the platter.

Now the platter is ready to serve.

This platter of Khandavi is off to CWS - mustard seeds started by Priya

Sending it to

Microwave Cooking: Party Appetizers started by Sri

Vatsala

Stuffed Aloo Tikki Chat

C

hhole Tikki Chat is one of the most popular street food in north India. It is served piping hot with green chutney, tamarind chutney and spicy yogurt.

Ingredients:

For outer Layer:

Boiled and mashed potatoes - 1 1/4 cups

Bread - 2 slices

Salt

For stuffing:

Boiled and mashed potatoes - 3/4 cup

Thawed and crushed peas - 1/4 cups

Paneer cut into small pieces - 1/4 cups

Chopped Cashews - 12 no

Chopped Cilantro - 1/4 cup

Coriander powder - 1/2 tsp

Salt - 1 tsp

Chopped Green chillies - 3

Oil

Method:

Soak the bread in water. Squeeze out the excess water and crumble it.  Mix the ingredients listed under  outer layer. Knead well to make the dough. Dived into 10 equal parts. Keep aside.

Mix all the ingredients listed under For stuffing except oil. Dived into 10 equal parts.

Grease the hands. Flatten out one outer portion and place a portion of stuffing in the middle. Close the ball by bringing the edges together in the center. The stuffing should be secure inside.  Repeat this until all the 10 are done.

Heat a nonstick pan and drizzle some oil on it.  Place the Pattie and cook til golden brown. Flip it and cook another side. Press a little and cook until crispy and golden. Drizzle some oil time by time. Cook 2-3 patties at a time.

Prepare options:

Prepare green chutney, tamarind chutney, Spicy yogurt.

Option 1 - Chhole Tikki Chat

Place a tikki in a plate. Prepare chhole. Find Chhole recipe here. Pour the chhole on the tikki. Pour spicy yogurt. Spread green chutney and tamarind chutney. Spread sev and serve hot.

Option 2 - Dahi tikki

Place a tikki in a plate. Pour spicy yogurt on it. Spread green chutney and tamarind chutney. Serve hot.

Option 3 -  Burger

Place the aloo tikkie between the bun slices with onion and tomato slices. Add green chutney, tamarind chutney, tomato ketchup for taste.

It goes to
 

Find event details here

Dadpe Pohe

Poha (beaten rice) is a must have ingredient in my pantry. Poha is very handy when you have unexpected guest or when you need a quick meal. Dadpe pohe, a mixture of raw beaten rice with shredded fresh coconut, green chillies and lemon juice. This is slightly spicy from green chillies, tangy from the lemon juice and sweet from coconut...wao what a great combination!

Ingredients

 1 cups Thin Poha

1/2 cup  grated fresh coconut

1 big Onion

1 tomato

1 Lemon juice

Sugar to taste

1 Green chilly 

Salt to taste

2 tbsp. Oil

1/2 tsp. each Mustard + Cumin seeds

Pinch asafetida

1/4 tsp. Turmeric

Few Curry leaves

Cilantro to garnish

Method:

Heat oil. Add the mustard seeds, after they crackle add cumin seeds, add asafetida. Add curry patta and turmeric powder. Let this tadka cool a little.

Finely chop the Onions, tomato and Cilantro. Mix together the Poha, onion, grated coconut(I used frozen) and green chili. Add the salt and sugar.

Add the Tadka to the poha. Add lemon juice. Mix thoroughly.

Garnish with chopped cilantro and keep it for some time, so that the poha get soft.

This snack does not need any water as the onion and coconut   help in making the poha soft. 

Note: You can add roasted peanuts and serve it with sev.


This is taking part in CWS - mustard seeds started by Priya.

Papad Rolls

Papad Roll is an easy to cook and light on stomach snack. It is made by stuffing the regular papad with mix vegetables.

It can be stuffed with various combination of vegetables. Sometimes I use leftovers too.

To make Papad Roll you need some ready made papad and filling of your choice. It may be-

       mix vegetable    

       mashed potatoes like we use in parathas

       any filling that can be used as stuffing for parathas

       paneer bhurji       

      any other leftover stir fry vegetable if you prefer

Method- 
Slightly wet the papad, put a couple of spoons of filling and roll the wet papad, the papad will stick together well. Deep fry the papad. Cut it into pieces immediately and serve with tomato ketchup.