POHA PANEER ROLL

This roll is very easy to make and tastes delish. It can be served as appetizer, snacks or side dish.

INGREDIENTS:
1 Cup Beaten Rice (Poha)
1 Potato (Boiled & mashed)
2 Bread Slices
1 tbsp Semolina (Sooji)
1 tbsp crushed roasted Peanuts
1/2 tsp Caraway Seeds (Shajeera/Black cumin seeds)
1 Cup grated Cottage Cheese (Paneer)
2 Green Chillies (finely chopped)
2 tbsps finely chopped Onion
1 tsp finely chopped Garlic
1 tsp finely chopped Ginger
2 tbsps chopped Cilantro
1 tsp roasted cumin seeds (powdered)
1/2 tsp Dry Mango powder (Amchur)
1/3 tsp Garam Masala
1 tbsp Lemon juice
1 tsp White Pepper powder
1/2 tsp Red chilli powder (optional)
1 tbsp milk
1 Egg (or 1/2 cup thin chckpea flour batter)
1 Cup Bread crumb
2 tbsps Butter
Oil for deep frying
Salt to taste

METHOD:
Wash beaten rice in a colander and keep aside.

Soak bread slices in water for 1 minute. Squeeze out all of the water from bread slices and keep aside.

Heat 2 tbsps butter in a frying pan. Add caraway seeds followed by chopped garlic and ginger. Saute for few seconds. Now add onions and green chillies. Fry till it turns golden brown. Add cottage cheese, cumin powder, dry mango powder, garam masala, roasted and crushed peanuts, little salt and 1 tbsp chopped cilantro. Stir continuously and fry for 5-6 minutes, till water evaporates. Set aside.

Combine beaten rice, mashed potato, bread slices, sooji, red chilli powder, white pepper powder, lemon juice, salt and 1 tbsp chopped cilantro in a large bowl. Mix thoroughly.

Whisk 1 egg and milk in a flat bowl to a smooth consistency. Pour bread crumbs mixed with little salt in a plate.

Make one small ball from potato-beaten rice mixture, stuffed with 1 tbsp cottage cheese mixture. Give a shape of 3" long cyllindrical roll. Dip in beaten egg and coat with bread crumbs. Follow this process to make all the rolls.

Heat sufficient oil for deep frying in a wok. When oil is enough heated, slide the rolls and fry the rolls on low heat. Keep turning occasionally to get an even brown colour. Take out with a slotted spoon and drain on kitchen paper towel.

Serve hot with green chutney.

TIPS: Instead of caraway seeds, you may use cumin seeds.
          I used fresh home-made cottage cheese/paneer, just crushed it.

Linking to: Fast Food: Poha - event hosted by Shama's Easy 2 cook Recipes

CELEBRATING AWARD WITH COCONUT DREAM DESSERT

Hi friends,

 

First of all Wishing all of my readers, blogger friends and visitors A Happy New Year, 2013.

Today I am too happy as I recieved 'Best Food Stylist' award from Amila Wickramarachchi of Food Corner, for my yummy dessert AAM-RAS.

 

I am heartily thankful to you Amy for selecting my recipe and offering me this wonderful award. You made an excellent round up. I am really excited and happy today. I am honoured by you dear.

 
So friends, lets celebrate this award with a soothing and refreshing yummy creamy dessert.

 

This is a very delightful dessert, flavored and enriched with cardamom, pistachios, coconut and saffron. I saw this recipe on www.manjulaskitchen.com. Very refreshing coconut creamy treat, easy to make and loved by all. Just try and taste this aromatic vegan dreamy dessert.

INGREDIENTS:
1 Cup Coconut milk
2 Cups Half & Half milk (may use soya milk too)
1/2 tsp Crushed Cardamoms
A pinch of crushed Saffron
1/4 Cup Shredded Coconut
1/3 Cup Crushed Pistachios
3/4 Cup Sugar
2 tsp Agar Agar powder (heaped)

METHOD:
In a saucepan, boil coconut milk, half & half milk, shredded coconut, pistachios and sugar. After reaching the boiling point, let it boil for another 7-8 minutes. Stir occassionally.

Take 4 tbsps milk mixture from the pan and make it luke warm. Add crushed cardamoms, saffron and agar agar powder in it. Dissolve agar agar powder nicely.

Now mix the agar agar mixture in saucepan. Mix nicely and let it boil for another 3-4 minutes. Stir continuously, there should not be any lump. Remove from heat. Pour it into either bowls or molds immediately.

Refrigerate about 2-3 hours or till set. Serve chill as a delightful dessert.

TIPS: Agar agar powder is a vegetarian gelatin substitute, works as a stabilizing and
          thickening agent, available in Indian or Asian grocery stores.
          Those who are vegan, can use soya milk instead of half & half milk.

RECIPE SOURCE & ACKNOWLEDMENT: www.manjulaskitchen.com

Sending to: Cook Like a Celebrity Chef

Sending to: ‘Agar Agar Recipe contest sponsored by Marine Chemicals , Kochi. www.indiaagar.com hosted at Food Corner’.



UZHUNNU VADA / METHU VADA / URAD DAL SAVORY DOUGHNUTS - A SNC CHALLENGE # 3

Hi Friends,

I am part of very interesting contest 'South vs North Challenge' organised by Divya Pramil of You too can cook Indian food. This is my second entry to this challenge, though I could not post November's challenge due to some unavoidable circumstances. 

As I belong to the Northern Group, so challenge came from Sherin on behalf of Southern team. This month Sherin challenged us to make Methu Vada, one of the great urad dal savory, famous and very popular among Southern India. Me and my family loved this scrumptious delightful savory a lot. I tried to make it on proper ways following the rules, now friends, its your turn to decide, whether I could made Methu Vada perfectly or not!

(without flash on)

(with flash on)

INGREDIENTS:
1 Cup Urad Dal / Uzhunnu Parippu (with no skin)
15-18 Curry Leaves (finely chopped)
2 Green Chillies (or as per taste)
1 onion (finely chopped)
1/2 tsp Asafoetida
1 tsp Freshly Crushed Black Peppercorns
Salt to taste
1/4 cup Water
Oil to Fry

METHOD:
Soak urad dal overnight.

Drain water completely. Grind it with two green chillies. Add water drop by drop as required while grinding.

Grind dal till it makes a smooth paste. The batter must be very thick. Keep it aside for 30 to 40 minutes.

Now add chopped curry leaves, onion, asafoetida, crushed black pepper and salt in it. Mix well and stir nicely, so that batter will be little fluffy. Keep it aside.

Heat oil in a wok enough to dunk the vadas.

Grease a pastic sheet with little oil. 

Wet your right hand, then make a small ball out of the batter and pat it in the greased plastic sheet. Carefully transfer it to the wok with make a small hole in the middle of each vada.

Deep fry the vada on the medium flame. Flip over the second side once the sides turn golden brown. 

When both sides turn golden brown, remove it from the oil by using a slotted spoon and drain on a kitchen papper towel to absorb the excess oil from it.

Now delicious Methu Vada, which is crispy from outside but soft spongy from inside, is ready to serve.

Serve hot with coconut chutney accompanying with sambar.

Linking to: Sherin, our Southern Team.

CHICKEN CHILLI - AN INDO CHINESE FUSION FOOD

I am sure you are in a joyous mood with the celebration of Merry Christmas. Wishing all of my readers and friends A wonderful Christmas.

 

Celebrated this joyous moment with scrumptious and my hot favourite CHILLI CHICKEN. It is teen's favourite too. This delicious and flavorful chicken recipe, needs very less effort than any other Indian Chicken dishes I know. I used boneless chicken, but you might use chicken with bones, that's also comes out good. A popular INDO-CHINESE goes well with noodles, fried rice or simply with hot & sour soup. A great and spicy supper that can be made in advance.

INGREDIENTS:
500 gm Boneless Chicken
2 + 1 tbsps Corn Flour
2 tbsps Dark Soya Sauce
2 tbsps Tomato Chilli Sauce
2 tsps Rice Vinegar
A pinch of Ajinomoto
1/2 tsp White Pepper powder
1/3 tsp Garlic Pepper powder
1 Egg
12 Pods of Garlic
1" Ginger (minced)
6 Green Chillies
1 tsp Ginger-Garlic paste
2 Medium Onions
1 Tomato
2 Green Bell Peppers
2 Green Onions
1/2 Cup Chicken Broth / warm water
1 tsp Sugar
4 tbsps Sesame Oil
1/2 cup Vegetable Oil for Frying
Salt to taste

METHOD:
Cut Chicken in bite sized small pieces. Wash and make it pat dry.

Marinate chicken with ginger-garlic paste, garlic pepper powder, 1 tbsp soya sauce, egg, 2 tbsps corn flour and salt. Keep marinated chicken aside for 30 seconds.

In the meantime, chop garlic, green onions and green chillies.

Cut Onion, green bell pepper and tomato in cubes. Set aside.

Heat vegetable oil in a wok. Add few marinated chicken pieces. Fry both sides of the chicken pieces till golden brown.

Remove from oil  by using a slotted spoon and keep on a kitchen paper towel. Follow the same process and fry all the chicken pieces.

Heat sesame oil on another wok on high. Add chopped garlic, ginger and green chillies in it. Saute for few seconds and now add onions and fry for a minute or two.

Then add green bell peppers, tomato, soya sauce, vinegar, white pepper powder, ajinomoto and salt in it. Fry for another 2-3 minutes on high heat.

Add fried chicken pieces in it. fold nicely.

Now Add chicken broth/water in it. Dilute 1 tbsp corn flour in 1 tbsp water nicely and add in wok. Add chopped green onions in it. Fold nicely and remove from heat.

A delicious fusion dish, Chilli chicken is ready now. Serve hot accompanying with hot and sour soup or noodles or any fried rice.

Sending to: Celebrate Christmas @ Divya & Jagruti

DRY UPMA - NONTA SUJI

"Eat breakfast like a king, lunch like a prince and dinner like a pauper"

 

Semolina Upma or Nonta Sooji is a very common weekend breakfast/evening snack when we bored with bread or roti. May add carrot, capsicum and onion in it, it's your choice. It is one of my favourite breakfast recipes next to poha (chirer) pulao, super delicious, tasty, flavorful kid's delight and too easy to make. A dish which is mostly popular in allover India.

INGREDIENTS:
3/4 Cup Semolina (sooji/rava)
5-6 Florets of Cauliflower
1 Medium Potato
1/2 Cup Green Peas (frozen)
3 tbsps finely chopped Coriander Leaves/Cilantro
1/3 tsp minced Ginger
1 tsp finely chopped Green Chillies
1/2 tsp Mustard seeds
8 Curry Leaves
A pinch Asafoetida
A pinch of Turmeric powder
2 tbsps Vegetable Oil
1/2 tsp Clarified Butter
1 tsp Lemon Juice
1 tbsp Raisins
1 tbsps Roasted Peanuts
2-3 tbsps Water
1 tsp Sugar (for flavour)
Salt to taste

METHOD:
Dry roast semolina for 3-4 minutes on medium heat. Remove from heat and set aside.

Wash potato and cauliflower nicely. Chop cauliflower florets. Cut potatoes in very thin slices. Keep it aside.

Heat Oil in a wok. Add Mustard seeds in it. When mustard seed starts to crackle, add ginger, green chillies, curry leaves and asafoetida in it. Saute for a minute. Add potato, cauliflower, green peas, peanuts, turmeric powder and salt in it. Fry for 3-4 minutes on medium heat.

Now add roasted semolina and raisins in it. Fold every thing nicely for 1-2 minutes on low heat.

Add Sugar, chopped coriander leaves in it. Sprinkle little water in it and mix everything for two more minutes on low heat. Finally add clarified butter and lemon juice in semolina. Switch off heat, fold nicely.

Serve hot as a luscious breakfast / brunch dish or just as tea-time evening snack.