Stuffed Bread Rolls

Ingredients:

8 Bread slices 

2 Potatoes (Boiled, peeled and mashed)

1/4 cup Cooked Green Peas

1 onion (Finely chopped)

1 tbsp Garlic Ginger paste

2 Green chillies (Deseeded and finely chopped)

1 stalk Coriander leaves (Finely chopped)

1/2 tsp Cumin Seeds

1/4 tsp Turmeric powder

1/4 tsp garam masala

A pinch of Hing

Oil for deep frying

Salt to taste

Method:

• Heat oil in a pan, splutter the cumin seeds. Then add the garlic ginger paste and fry till the raw smell leaves.
• Then add the chopped onions, green chillies and fry for 2 mins.
• Now add the mashed potatoes, peas, turmeric powder, salt and the hing. Fry for few mins.
• Finally, add the chopped coriander leaves and garam masala, Stir fry to mix everything and switch off the stove.
• Let the potato stuffing cool down completely before making the rolls.  
• When the stuffing is cool enough to handle, make 8 oblong shape rolls from it. Keep aside.
• Now remove the brown edges from the bread and dip it in water lightly and squeeze out the excess water by pressing it between the palm.
• Then take the stuffing and place it in the center of the bread slice and shape it around to get the oblong shape.
• Make sure all the sides are completely covered and the ends are sealed. Repeat the same with the rest of the bread slices. 
• Now heat oil in deep pan for frying. 
• When the oil is hot, carefully slide the bread rolls into the pan and fry them till they are golden brown and crisp. 
• Place them on kitchen towel to drain off the excess oil.
• Serve the hot bread rolls with tomato ketchup and Chai.

Rice Pudding with Apple and Plum Sauce...My 100th Post !!!

Rice Pudding:

Ingredients:

1 cup Long grain rice
21/2 cups Water
A pinch of Salt

1 cup Fresh Milk

1/2 cup Caster sugar

A pinch of Nutmeg

A pinch of Cinnamon

Method:

• Bring water to boil in a deep non stick pan. Add salt to the water.
• When the water has come to rolling boil, add the washed rice, cover the pan and let it simmer for 30 mins till the rice is well cooked. 
• Now add milk and continue to simmer till all the milk has been absorbed into the rice.
• Then add the sugar, nutmeg and cinnamon. Stir till all the contents are well mixed together.
• Cover and chill in the refrigerator till serving.

Apple and Plum sauce:

Ingredients:

5 Ripe Plums
1 Red Apple
1 tbsp Butter
1/4 cup Water

1/4 cup Brown sugar

A dash of Vanilla essence

A pinch of Nutmeg

1 Cinnamon stick

Method:

• Peel, core and dice the apple into 1 inch cubes. Likewise, stone the plums and cut it into wedges. Keep aside.
• Melt butter in a non stick pan. Add the brown sugar, water, cinnamon stick, nutmeg and vanilla essence.
• when the sugar has melted, add the fruits to the pan and let it get coated with the butter sugary mixture.
• Now add the water, cover the pan and let it simmer on medium low heat for about 20-30 mins till it reaches a saucy syrupy consistency. Switch off the stove.
• Serve the chilled rice pudding in a bowl topped with the rich warm apple and plum sauce.
• Serve immediately and enjoy.

Falafel

Ingredients:

1 cup kabuli chana 

1 cup onion (chopped)

1 tbsp Garlic (chopped)

1/4 cup Fresh Parsley (chopped)

1/4 cup Coriander leaves (chopped)

1/2 tsp Freshly ground black pepper

1/2 tsp Baking powder

Oil for deep frying

Salt to taste

For roasting and grinding:

1/2 tbsp Coriander seeds

1/2 tbsp Fennel seeds

1/2 tbsp Cumin seeds

3 Dry chillies (Deseeded)

Method:

• Soak the chana in tap water for 8 hours or overnight. In the morning, drain and rinse the chana and pat dry with kitchen towel. Keep aside.  
• Heat a dry small pan in a medium low flame and roast the dry chillies, coriander, fennel and cumin seeds till it is fragrant. Switch off the stove.
• Cool the roasted content and grind it to a coarse powder in a dry grinder. Keep aside.
• Now place the chana in a food processor and grind it till it is coarse.
• Then add the rest of the ingredients (including the grinded powder) except oil and whiz it till all the contents are coarsely chopped and well mixed together.
• Check and adjust the seasoning accordingly. Transfer the content to a big bowl.
• Now heat oil in deep pan for frying. 
• when the oil is hot, make small lime size balls out of the grounded content and fry them till they are golden brown and crisp. 
• Drain them on kitchen towel to drain off the excess oil.
• Serve the falafels hot with pita bread and garlic mayo.

Cabbage Poriyal

Ingredients:

1 Cup of Cabbage (Shredded)

1 Onion (Chopped)

3 Green chillies (Slit)

2 strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

1/2 tsp Chana dhal

2 tbsp Freshly grated coconut

Oil for seasoning

salt to taste

Method:

• Wash the cabbage and drain it well in a colander, keep aside.
• Heat oil in a wok, splutter the mustard seeds, chana and urad dhal.
• Then add the chopped onion, green chillies and curry leaves. Fry for 2 mins.
• Then add the shredded cabbage and salt. Stir fry, cover the wok and cook on medium heat for 3 more mins.
• Then add the grated coconut and stir fry for to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and paruppu rasam.

Methi Chicken

Ingredients:

1/2 Chicken (Cut into medium size pieces)

3 tbsp Kasoori Methi (dried fenugreek leaves)

2 Onions (Finely sliced)

2 Tomatoes (Chopped)

2 Green chillies (slit)

1 tbsp Garlic ginger paste

2 cloves

1 Star anise

1 cinnamon stick

1/2 tbsp Fennel seeds

1/4 tsp Turmeric powder

1 tbsp Chicken masala

1/2 tbsp Kashmiri chilli powder

2 tbsp oil/butter

Salt to taste

Method:

• Soak the kasoori methi in few tbsp of water in a small bowl.
• Heat oil/butter in a wok and add the whole garam masala (cloves, cinnamon stick and Star anise) and fennel seeds. Fry for a min.
• Add the garlic ginger paste and fry till the raw smell leaves, then add the onion, green chillies and turmeric powder. Fry for 2 mins.
• Then add the chicken pieces. Stir everything together, cover the wok and cook for 15 mins under medium high flame.
• Then add soaked kasoori methi, tomatoes, masala powders and salt. Stir fry, cover the wok and cook for further 10 mins.
• Methi chicken is ready when chicken is cooked and oil comes to the surface.Switch off the stove.
• Serve it hot garnished with Naan/Roti.

Pasi Paruppu Sambar

Ingredients:

1 cup of Moong dhal

1 Potato

5 Small Onions (Peeled)

2 Green chillies (Slit)

4 Garlic (Peeled)

1 Tomatoes (quartered)

1/4 tsp Turmeric powder

1/2 tbsp Sambar powder
1/4 tsp Cumin seeds
A pinch of Hing

1 tbsp Gingerly oil
1 Onion (Finely sliced)
2 strands of curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

2 Dry chillies

Few stalks of coriander leaves

Method:

• Wash and peel the outer skin of the potato and cut it into medium bite size pieces. Keep aside.
• In a deep pan, add the washed moong dhal, potato, shallots, garlic, tomato, turmeric powder, hing, 2 cups of water and a pinch of salt.
• When the dhal is almost done, add the sambar powder and cumin seeds and bring to boil and switch off the stove. Cover the pan and keep aside.
• Heat the gingerly oil in small pan and splutter the mustard and urad dhal. Then add the dry chillies, onion and curry leaves. Fry for 2 mins and add the cooked dhal.
• Stir well to mix everything. Season with more salt if needed.
• Serve it garnished with chopped coriander leaves.

Kathirikai Urulai Varuval/Brinjal Potato Stir fry

Ingredients:

5 Brinjals

2 Potatoes

1 Onion (Chopped)

4 Green chillies (Slit)

1 tbsp Garlic ginger paste

2 strands of Curry leaves

1/4 tsp Turmeric Powder

1/2 tsp Curry powder

A pinch of Garam Masala

1/2 tsp Cumin seeds

Oil for seasoning

salt to taste

Method:

• Wash the brinjals, slit it lengthwise and chop it into 1 inch pieces. Put it in a bowl with a pinch of salt and turmeric powder.
• Wash, peel and dice the potatoes to equal size as the brinjals. Keep aside.
• Heat oil in a non stick pan, add 2 tbsp oil and fry the brinjals till they are 3/4 done. Remove from the pan and keep aside.
• Heat oil in a wok, splutter the cumin seeds then add the garlic ginger paste and fry till the raw smell leaves.
• Now add the onion, green chillies and curry leaves. Fry for 2 mins.
• Then add the potatoes, turmeric powder and salt. Stir fry, cover and cook till it is almost done .
• Then add the brinjals, curry powder and garam masala and stir fry for few more mins till brinjals and potatoes are well roasted and coated with oil. Switch off the stove.
• Serve it hot with rice and sambar.