Here comes the Chinese version of the desi samosa! We saw the recipe on Tata sky cookery videos and my help Sunil managed to make these for us. He quickly converted something I have always wanted to eat into something stunning right on my plate. Continue reading »
I love Tata Sky- it has made my life jhin ga la la! Simply because we get new recipe videos everyday. These are typically 4 videos recorded for NDTV Good times and some other regional channels earlier. The set of 4 videos is called ‘Menu for the day’ and it has a starter, a salad/ beverage, a main course dish and a dessert. Some times the combination varies, like if its raining too much outside they have only hot snacks. They even have festival special videos where they demonstrate how to make delicacies specific to each occasion. Continue reading »
Happy New year ! May 2010 bring happiness, health and prosperity to you all. Yesterday we had the most relaxed New Years celebration. We went to Niligiris Cake exhibition in St Josephs High School Grounds. Raina was excited about the Big Taj Mahal cake. She couldnt believe it was all cake. There was a long ship, folk dancers, flower baskets, horses, etc; all made out of cake. Continue reading »
A couple of weeks ago the ladies in our apartment decided to have a Chinese potluck. They asked me to make Chilly Paneer. Although I have been relishing it at various parties I had never really tried my hand at it. I just knew that this dish is dry and can be eaten as a starter.
I was confused about how to maintain that perfect texture of paneer. Those of you who have experimented with paneer will be aware of how difficult it is to cook paneer cubes well till inside as well as have them firm on the outside.
After interviewing a whole lot of people I found the trick. Its called ‘half-fry’. Here you need to shallow fry paneer fingers till they are exactly half done and pull them out.
Paneer’s behavior :
1) Deep frying paneer makes it go hard and brown.
2) Grilling paneer directly on tawa / hot plate will make it stick to the bottom
3) Cooking paneer directly without frying makes it brittle
Although this dish is similar to the tamarind rice we usually eat I think its easier to prepare because you dont need to have rice prepared ahead of it. Whats more? Even my one year old baby cant get enough of it!
We tried eating it with Haldiram’s Golden Mixture and found that the crunchy namkeen further geared up the taste.
Tamarind Rice / Puliyogre paste is commonly available is stores these days. However, if you have the tamarind rice powder, you can try it out with that as well.
- 3 cups Poha (beaten rice – thick one)
- 2 teaspoons Tamarind rice paste
- 1 teaspoon Ground nuts
- 1/2 teaspoon split white urad dal
- 1/2 teaspoon channa dal
- 1/2 teaspoon rai
- 1 green chilly
- Few curry leaves
- Coriander leaves
- Moisten the poha.
- Heat Oil. Add groundnuts to it and stir for a minute.
- Add urad dal, channa dal and rai. Let them splutter.
- Add green chillies, curry leaves and tamarind rice paste.
- Now add the soaked poha, salt and mix well.
- Garnish with coriander leaves and namkeen mixture.
- You need to be careful while moistening the poha. Just wash it once with water and let it stand in a strainer.Wash again after a while. Repeat this till poha becomes soft.
- After you add tamarind paste don’t cook it. Immediately add the poha, else the paste will burn.
Baby Vegetable Patties
This is a tasty snack that you can make even for adults. In fact, people on a diet should definitely try this out.
- 3 cups of wheat flour
- 1/2 cup par-boiled vegetables (finely chopped beans, carrot, peas)
- Few pieces of paneer (scrambled)
- Make a dough of wheat flour like you make for roti.
- Mix the par-boiled vegetables with paneer. Add salt and jeera powder.
- Roll out dough like a roti and fill it with veggies and paneer mix.
- Fold the roti in and seal it by applying water. Trim away excess dough.
- Boil stuffed patties in water for 10-15 mins.
- Gently mash with hand while feeding the baby.
You can even stuff vegetable dalia inside the pattie.
Sweet Dumplings (Gulgule)
I just love to have Gulgule when its being freshly prepared. This is not a dish that tastes good even one hour later, so be ready!
Well, we cant give it hot to the baby so let it cool off slightly but please don’t go for a re-heat.
- 1 cup wheat flour
- less than 1/2 cup milk
- 1/2 banana (Big one)
- Elaichi powder
- Jaggery (upto taste)
- Roasted Kaju, Badam powder
- Make a paste of flour with milk.
- Mix in jaggery, mashed banana, dry fruits powder and elaichi powder.
- Fry this batter in hot oil into tiny dumplings.
Please NOTE :
- Do not fry more than 5-6 at a time. Let oil heat up again before you fry the next set.
- If batter consistency is unmanageable add more flour.
- We use less than 1/2 cup flour because we are adding mashed banana. If you don’t add banana, increase the quantity of milk by a few teaspoons.
Stuffed Vegetable Patties
- 1/4 cup finely chopped beans
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped onions
- 1/4 cup peas
- 3 potatoes
- Small piece of ginger (grated)
- 1 finely chopped green chilly
- 1/2 teaspoon jeera powder
- Pinch of black pepper
- Few tablespoons of rice flour
For the stuffing :
- Finely chop beans, carrot, onion (optional). Mix in peas.
- Heat oil. Add veggies, salt and pepper. Cook till done.
For the cutlet :
- Boil potatoes. Cool and mash well. To this add ginger, green chillies, jeera powder and salt. Knead well into a smooth dough.
- Make equal sized patties of the potato dough and stuff in the vegetable mixture.
- Keep the cutlets in the fridge for about 2 hours or more so that the potato dries up.
- Once you take it out of the fridge keep aside for 30 minutes so it can reach room temperature.
- Heat oil well. Dust the patties in rice flour and deep fry.
- Serve hot with tomato ketchup or Spring onion chutney.
Please NOTE :
- When you take patties out of the fridge you need to let them reach room temperature before frying, else the temperature mis-match can cause them to split and scatter.
- Temperature control of oil is essential in this snack. Fry patties in hot oil. Dont fry more than 2-3 at a time else the oil will go cold.
- Once you take them out, allow the oil to heat up again before frying more patties.
On a diet? Ever felt yourself reaching out for a sinful bite of delicious pakodas? Well, then this is an answer to what will satisfy your taste buds and keep a check on the calorie meter. Its a healthy snack which is not only nutritious but also keeps you full for longer. Try it for kids who like deep fried junk food. Don’t forget to give it a tastier name before you present it to them
- 4 slices of bread
- 1 cup whole green moong dal
- 2 teaspoons of Besan
- 2 teaspoons of Pudina chutney
- Soak moong dal overnight.
- Grind it into a paste with water, besan and pudina chutney. Since chutney already contains salt you might need to taste and add more salt accordingly.
- Make bread cubes. Dip each cube into the dal batter and toast on a hot greased pan.
- Once done on both sides, serve hot with tomato ketchup.
Spring Onion Toasts
Herbs and Spring onions add flavor to this dish which is a cousin of the famous French Toast. Herb powders are readily available in most grocery stores these days. If you dont find them, not to worry. Use your old packet of Pizza seasoning that has been lying in your fridge since your last Pizza Party. Go on, experiment with this yummy breakfast….
- 2 eggs
- 4 slices of bread
- Mixture of powdered Herbs
- 1/2 cup Finely chopped spring onions
- Salt to taste
- Beat eggs with salt.
- Place 2 slices of bread, one on top of the other and chop it into 4 equal squares.
- Dip each cube into the egg batter and toast on a hot greased pan.
- Sprinkle some herbs, black pepper and finely chopped spring onions on the upper surface.
- After few minutes, turn over the bread cube and cook on the reverse side.
- Serve hot Spring onion toasts with tomato ketchup.