Cheese Samosa

Cheese Samosa

Samosa is one of my favorite snack. Was just watching Foodfood and came acorss this cheese samosa, which is very easy simple to make. With my lil'one around i just keep cooking looking for easy quick recipes now a days, no option. I made some changes to the original recipe which called for only cheese, i added tomaotes, capsicum as a filling some pizza topping into my samosa. And tunred out to be wonderful. My lil'one loved it, has i made bite size somasas.

Ingredients for cover

1 cup Maida/All purpose flour
1 tsp Salt
1-2 tblsp ghee
Carom/Ajwain seeds one pinch(optional)
Water as required

Filling Ingredients

1/4 cup Cheese
2 tblsp Tomatoes chopped
2 tblsp Capsicum Chopped
1 tsp Green chilly chopped
1 tblsp Tomaoto ketchup
1 tsp Cilantro chopped
Grounded pepper as per taste
Salt as per taste
Oil for deep Fry

Method for covering

1. Combine plain flour and salt in a vessel. Heat ghee in a pan,Pour ghee over the plain flour and knead firm dough using water
2. Allow it to rest for 15-20 minutes.

Method for filling

1. Mix in cheese,tomatoes,capsicum,chilly, ketchup,cilantro, pepper salt all together.

Method for making samosa

1. Make lemon sized balls of the covering batter,roll the balls into puri sized rotis.
2. Cut the roti into half,Apply water on the edges.
3. Fold the half cut roti into a cone,Stuff the cone with the filling mixture.Seal the edges properly.Make all the samosas in the same manner.
4. Now heat the oil in a kadai.Deep fry the samosas over medium heat till it becomes golden brown in colour.Drain and place on an absorbent paper.
5. Serve hot with some ketchup or dip of your choice.

Vegetable burger

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Vegetable Burger with Potato(Aloo) Tikki

This is one of our favourite burger with Potato(Aloo) tikki from Showmethecurry. This is very simple and easy to make and has become our light dinner on lazy days :)!!.

Sending this to Priya's -'Easy N tasty recipes' on going event Sunday snacks - Snacks with Bread.


Ingredients for Tikki

Potatoes - 2 large, boiled & peeled
Dried Fenugreek Leaves(Kasoori Methi) - 1 Tbsp
Roasted Peanuts - 2 Tbsp, roughly crushed
Onion - 1/4 medium, finely chopped
Green Chilies - 2-3, finely chopped
Salt - to taste
Roasted Cumin Powder - 1/2 tsp
Chaat Masala - 1 tsp
Dried Mango Powder(Amchur) - 1/4 tsp
Cilantro - 2 Tbsp, finely chopped
Bread Crumbs - as needed for coating tikkis
Oil - for pan frying


For burger

Burger Buns
Lettuce
Slices of tomatoes and Cucumber
Tomato Kechup


Method

1. Grate boiled potatoes using grater the big shred. Can also be smashed using a smasher.
2. Add Onions, Peanuts, Cilantro, Green Chilies and Dried Fenugreek Leaves. Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder. Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikki can be made of any size, i made a burger size.
5. Pour out some bread crumbs on a flat plate and dip and roll the tikkis to coat completely.
6. Heat a little oil in a non-stick skillet on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned.
7. Remove the excess oil by placing on a tissue paper. Once the tikki are sligthly cooled, place them in the burger ban along with lettuce, tomato cucumber slices, ketchup. Burger is ready to dig in !!







These Vegetable Burger goes to Priya's..

Goli Baje

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Goli Baje

Mangalore every restaurant will have it as a default snack, freshly made and served during evening tea time. 'Goli' means round shape and 'Baje' means deep fried in oil. Its slighty crispy outside and soft inside, name itself is so attractive, kids will surely love it. Being a Mangalorean, loved to eat it when my mother used to make it as a evening snack. Me and my brother named it as 'Amoeba' because of it shape. Its difficut to get a perfect shape of this baje, shape differ from one another as they puff up when deep fried. It was fun making an eating during childhood.

Here is how my mother make these goli baje, she make it little bit sweet. As it can be made sweet or savour. This goes to Sia's event for RCI-Udupu & Mangalorean Cuisins, event started by Lakshmi of Veggie Cuisins



Ingredients

3/4 cup Maida/ All purpose flour
1/4 cup curd
3-4 tsp sugar
1/2 tsp green chilly chopped
1/2 tsp ginger chopped
pinch of Baking soda
Salt as per taste
Oil for deep frying



Method

1. In a mixing bowl, mix in the curd, green chilly, ginger, sugar, baking soda and salt.
2. Now add the flour and mix them without any lumps in it. Batter should be the consistency of the pakoda batter. If its thick add some water.
3. Keep it aside for two hours.
4. Heat oil in a deep frying pan. Take the batter with fingers or using a spoon and drop them in the oil. Take a small amount at a time they will increase in size like urad daal wada's.
5. Deep fry it they are golden brown. Serve hot.










Goes to




Keep visiting for more recipes from my home town :)!!

Gobi manchuri

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Gobi Manchuri

This is my favorite manchuri. My mother makes it very well, who ever tasted it loved it. So, this is my mom's recipe for gobi manchuri. Its easy and tasty. She used to make it as snack or as a side dish for fried rice.

Back in India, we get Gobi manchuri masala powder. Its was easy, mix in the flour, Just add ginger garlic paste, follow instruction. I remember, i used that pouch for my college cooking competition. It was fun cooking and eating with friends, wonderful days :) !!


Here is how my mother an i make this gobi manchuri..
Goes to..
EC - 'Simple Indian Food-An Easy Cooking Blog' for the event 'WYF- Cuisine'


Ingredients

2 cups of Cauliflower florets
2 tblsp Flour (Maida)
2 tblsp Corn Flour
2 tblsp Gram flour
Salt to taste
1 tsp Ginger Garlic Paste
1/2 tsp Red chilli powder
1/4 tsp Termeric powder
1/4 cup lenght wise Chopped Onions
1/4 cup chopped tomato
1 tsp Chopped green chili
1 tblsp Chopped Coriander Leaves
1-2 tblsp Tomato Ketchup
1 tsp Chopped Garlic
Oil to deep fry
Salt to taste


Method

1. Mix in the 3 type of flour + ginger garlic paste + red chilli powder + Termeric powder + salt by adding a little water, around 3-4 tblsp. Make a thick batter.
2. Now add the washed cauliflower florets to the batter, mix well. so that the batter is nicely cotted.
3. Mean while heat a deep fry pan with oil, to deep fry till golden brown. Keep aside.
4. Now take a pan to make the sauce - take 1 tbslp of oil, heat it add chopped garlic saute for 30 sec. Dont make the brown.
5. Now add onions, fry till transpernt. Add chopped tomato fry for 30 to 60 sec. Add 1 tblsp of water if needed.
6. Now when the tomatoes are cooked, add green chilli + ketchup + salt. Mix them all.
7. Add fried flowers to the hot sauce, mix it and then take off the fire. Garnish with chopped coreinder leafs, sereve hot.

Note : Can add chopped spring onions too.

Elekosu(Cabbage) Rotti

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Elekosu(Cabbage/Pattagobi) Rotti(Roti)

Bored of cabbage wadas, can try making this rotti with cabbage. I learnt this from my MIL when first i had it, wow i was in love with it. When ever i see cabbage in the vegetable rack, first thing that comes in my mind is this rotti. Rice gives the crispyness to this, with spicy chilly and milky coconut taste with sweet and sourness from jaggery tamarind, When all mixed together with cabbage heaven :) !!

Usually make this elekosu rotti,as we both like it very much. Can be served as side dish or evening snack or as a appetizer. Need to have a bit more paitence as it takes a bit long time for pan frying to get crispy texture.

Sending this to
1. Aparna of My Diverse Kitchen for food in Orange.FIC started by Harini of Tongue ticklers.
2. Chitra Amma's Kitchen for the event Kitchen Masterpiece.

Ingredients

1/2 to 3/4 cup finely chopped Cabbage
2-3 tblsp chopped Onions
2 tblsp chopped Cilantro
salt as per taste
Oil for pan frying


To grind

1/4 cup long grain rice( Soak in water for 2 hours)
2-3 tblsp grated coconut(fresh/frozen)
2-3 Dry red chillies
1/2 tsp tamarind
1/2 tsp jaggery/brown sugar
pinch asafoteda(hing)


Method

1. Soak rice in water for around 2 hours. Now grind rice+coconut+red chilly+tamarind+jaggery+hing to a thick paste adding little water 2-3 tblsp.
2. In a bowl mix cabbage+onions+cilantro+grinded paste+salt. Make a thick batter, keep a side. When salt is added to the vegetables water starts coming out. So do add little water while grinding.
3. Heat a tava, spread some oil and now take a handful of the roti mixer an spread them on the hot tava using fingers.Top some more oil,Fry till they are crispy, takes a bit long time as the water has to be absorbed and become crispy.
4. Turn over the rotti, and fry for few seconds. Fry both the side of the rotti, to get nice crispy Elekosu rotti.
5. Serve with some Rice, sambar/dal, or as a evening snack. Good at any time :) !!

Goes to..

Chana Dal Wada

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Chana Dal Wada with Dill leafs

Crisp on the outside and soft inside,these are also known as dal wadas. This ia called 'Chattambade' in Kannada. I love this wada, my mother makes it very nice and crispy. So this is very nice snack during winter and rainy days. I made these wadas with dill leafs, they are wonderful.

Usually make it with coriender leafs or Mint leafs or Dill leafs. Can make wada on our perference. I had dill leafs so tried with it. Dill has it strong smell and flaour no need to add any other leafs.

I'm sending these Chana dal wada to..
1. Trupti of "Recipe Center", who is hosting Winter Treat Event.
2. Srivalli of "Cooking 4 all season", for her My legume love affair Event.
Updated : 3. Sunshinemom of "Tongueticklers", hosting an event with the theme Yellow-Food in colors



Ingredients

1 cup Bengal gram dal (chana dal)
2 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
4 tblsp chopped Dill leafs
3-4 tblsp grated fresh coconut(optional)
salt to taste
oil for deep frying


Method

1.Soak the chana dal overnight or 4-5 hours minimum.
2.Grind the dal with the dry red chillies with a little water to get a thick coarse paste
3.Add all the remaining ingredients and mix well.
4.Shape into small wada and deep fry in hot oil till golden brown. Ensure that the wada are cooked in the centre also.While frying the wada you have to start with hot oil, and then reduce the flame in order to cook the dal without over browning the outer surface.
5.Drain on absorbent paper and serve hot with coconut chutney or can pick and start snacking :)!!

Chana Dal Wada..





Goes to these events..

Methi Idli

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Methi Idly

This is the one more way of making this methi idli. I have posted Instant Methi Masala Idly earlier, this is very easy and quick. No need of idli batter for this recipes. These idli can be eaten for breakfast, add more spicy and eaten for lunch or dinner or as a snack, any time of the day. My husband likes it very much.

Passing on this Methi Idli to Srivalli - Rice Mela.Here it goes Methi Idly..


Ingredients

1 cup Idli Rawa
1 cup methi(Fenugreek) leaves chopped


To Grind

1/4 cup grated Coconut
3-4 Red whole chilly
Turmeric pinch
Tamarind little
1 tsp Jaggery (optional)
pinch Asafoetida
Salt as per taste


Method

1. Soak Idli Rawa for 15-20 minutes in water and drain.
2. Grind coconut, red chilly, turmeric, tamarind, jaggery to smooth paste.
3. Mix chopped Methi leaves and grinded paste, salt, asafoetida to the Idly rawa.
4. Then pour the mixer in the idly stand. Steam the idlys on high for 10-15 minutes.

Note:
1. While making the coconut paste dont add more water. This batter should be thick.
2. Add more or less chilly depending on your taste.








Goes to Srivalli's..

Peanut Kabbab

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Peanut Kabbab

I'm back.. :) !! I was enjoying my summer. Today i have Peanut kabbab from my recipe book, this is what i saw in one tv show called 'Adige Aramane' means 'Cooking Palace' in E-tv Kannada. I used to take a book and sit in front of that.. :P, i miss it now :( !! So now just going through my collection of recipes. Peanut Kabbab is simple and very tasty.

I'm contributing this recipe to Sangeeth's - Eat Healthy - Fiber Rich event. Mint and cilantro have fiber in them bur not rich in fiber I guess. I wish she accepts this recipe :) !!. Its an healthy event Sangeeth, enjoyed participating this event.

Here is the recipe..


Ingredients

1 cup boiled Peanuts
Salt as per taste
1/4 cup Bread crumbs
Oil to deep fry



To Grind

3-4 tbsp Mint/Pudina leafs
3-4 tbsp Cilantro leafs
1 tbsp Ginger chopped
1 tbsp Garlic chopped
6-7 Green Chillies
1 tsp cumin seeds


For Batter

2-3 tbsp All purpose flour/Maida
1-2 tbsp Water
pinch of Salt

Method

1. Boiled peanut: Wash the raw peanuts and pressure cook for 2-3 whistle. Croase ground the peanuts in the mixer for 2-3 rounds. (not paste)
2. Grind all the grinding ingredients to a thick paste by adding little water.
3. Now mix the croase grounded peanuts to the grounded thick paste, salt.
4. Make small ball or give shape of your desire.
5. Now mix the maida, salt and water normal batter so that to dip the kabbab balls in them.For a coating.
6. Now roll the coated kabbab in bread crumbs and deep fry in Oil.
7. Peanut Kabbab is ready to be served with tomato sauce or mint/coconut chutney.. Enjoy as I did :)!!


Here comes Peanut Kabbab...





It goes to.. Sangeeth's

Khaman

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Khaman

I was impressed by Pooja's Khaman recipe,and wanted to give a try, I never tried making dhokla/Khaman. But,as it was very simple and easy with Gits Instant Khaman Mix. Thank you Pooja for detailed recipes, it really came out very nice and spongy :) !!

So, here it goes..


Ingredients

1 pack of Gits Instant Khaman Mix.
2 tsp Oil
240 ml Water


Tempering

2 tsp oil
1 tsp Mustard seeds
3-4 Green chillies
pinch of Asafoetida powder

Method

1. In a bowl take 2 tsp oil, instant khaman mix and exactly 240 ml or 8 Oz. of water. Mix all together very well so that there are no lumps left.
One more point to noted as mentioned by Pooja : To make Khaman more spongy take care to mix these all with minimum possible stirring. As this will left the bubble in the mixture which helps great to make it more spongy. Stirring too much will reduce the bubbles.
2. Pour this batter into a well greased backing trays. I used pressure cooker and one cooking pan to make Khaman, without whistle.
3. Steam cook it on high flame for 15 minutes. To check whether it it cooked do insert a knife/tooth pick, if it comes out clear (as we do to check whether the cake is baked or not, same way :)!! ), its cooked.
4. Now, let it cool for 5-10 minutes.
5. Meanwhile heat a pan add oil, When oil heats up add asafoetida, mustard, green chillies. Pour this over the Khaman.
6. Cut into the desired shapes and serve with sweet/hot chutney. Can have it without chutney too....







Khaman with sweet chutney...





One more view...

Batate Ambade

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Batate Ambade/ Potato Bajji / Batata Wada

Potato Bajji or Batate Ambade is a simple snack, which can also be eaten with Pav i.e Vada pav.

In kananda we call potato as 'batate' and vada as 'Ambade'. Its called 'Ambade' because of is round shape. This is one of the famous snack of my home town 'Mangalore'. I like this snack very much. When i was in college i used to have it in our college canteen.. Yummy.. I used to tell that canteen aunty to keep atleast one in my name. :).. it was fun.. Those were the best days of our life.

Last week our small Indian group had a potluck.My recipe was wada so made this Ambode and capsicum bajji. All liked it... :) I like to share one more thing. My husband liked it very much and he wanted me to prepare this Batate Ombode for his 'Office Potluck' also.

So here is the recipe.. Enjoy it.. I made 25 - 30 Ambade. Here the recipe is for around 10 Ambade.


Ingredients

1 1/4 cup gram flour (besan)
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1/4 tsp baking soda or soda bicarbonate
oil for deep frying
salt


Filling

4-5 medium sized potatoes boiled and smashed
1 tbsp ginger grated
1 tbsp garlic grated
4-5 (or more) green chilies
4 - 5 tbsp coriander leaves (chopped)
salt


For tempering

1 tsp mustard seeds
2 tsp oil
curry leaves

Method

1. In a large bowl add gram flour,chilly powder, turmeric powder, salt, baking soda mix it and add water to get the pakoda batter. The batter should be thicker than the usual pakoda batter. Because how thick the batter is that soft an fuffy an thick the outer cover will be.
2. Keep aside tha batter for 15 - 20 minutes.
3. Mean while we can make the filling for ombode. In a pan add oil an add the tempering ingrediants.
4. To that tempering add the ginger and garlic garted. let it fry for 2-3 minutes.
5. Add the smashed potatoes. Take away the heat.
6. At last add the chopped coriender and make small balls.
7. Now dip these small balls in the batter and deep fry them in the oil.
8. Batate Ambode is ready to be served.

Sabudhana Wada

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Sabudhana Wada

This is one more entry to the Ekadashi Upavas section. This is my own recipe, as I invented this on last ekadashi day.

I think most of them know to make sabudhana wada, but i have added rajagara flour. This flour is mostly eaten on upavas day. Even i never knew about this flour, i was just browsing and found it. :). You can find it most of the indian store in US. Its looks similar to the wheat flour.

This recipe is for my husband who loves eating some thing new specially on upavas (as you cant eat most of the eatables)... and i like inventing some new recipes and testing it on him. :).. so the tested and approved recipe is as follows enjoy..!!


Ingredients

1/2 cup Sabudhana soaked
1/4 cup Potatoes boiled and smashed
3 - 4 tbsp Rajagara flour
1 tsp Ginger grated
3 tbsp Cilantro chopped
1 tsp red chilly powder
1/4 tsp termeric powder
Salt as per taste
Oil to deep fry (I use peanut oil)

Method

1. Soak 1/2 cup of sabudhana in water for about 2 hours.The sabudhana will be doubled in its quantity after soaked.
2. Drain the water from sabudhana and add all of the ingrediants. You can add water to get the wada consistency.
3. Make small wada shape an deep fry them in oil.
4. Sabudhana wada are ready to be served.

Closer veiw of the sabudhana wada...