Tandoori aloo roll

tandoori aloo rolls.jpg

 

assembling.jpg

Ingredients:-

For the roti:-

  1. Wheat flour – 1 cup
  2. Ghee – 1 tsp.
  3. Salt – 1/2 tsp.
  4. Sugar – a pinch
  5. Oil for cooking the rotis

For the spicy paste:-

  1. Kashmiri dry red chillies – 4 to 6 numbers (boiled in water for 10 minutes and seeds removed)
  2. Garlic cloves – 4 big numbers
  3. Ginger – 1 tsp.; coarsely chopped
  4. Coriander powder – 1.5 tsp.
  5. Cumin powder – 1.5 tsp.

For the tandoori aloo mixture:-

  1. Potatoes – 1.25 cups peeled, boiled and cut into bite size pieces
  2. Oil – 2 tbsps.
  3. Kasoori methi – 1 tsp.
  4. Fresh cream – 2 tbsps.
  5. Garam masala powder – 1/2 tsp.
  6. salt to taste

For the curd dressing:-

  1. Thick hung curd – 1/2 cup ( Prepared from 1 cup of normal curd)
  2. Roasted cumin powder – 1/2 tsp.
  3. Thick cream – 1 tbsp.
  4. Garlic paste – 3/4 tsp.
  5. salt to taste
  6. Sugar – 1/4 tsp.
  7. Spring onion – 2 tbsps.; chopped
  8. Celery – 1/4 cup; chopped

Other ingredients:-

  1. Cabbage – 1 cup; shredded
  2. Carrot – 1/2 cup; grated
  3. Chaat masala – 1 tsp.
  4. Mayonnaise – 4 tbsps.

Method:-

  1. First prepare the roti. Mix together the flour, salt, sugar and ghee. Knead well to make a soft and smooth dough adding enough lukewarm water. keep aside for 30 minutes. Divide the prepared dough into 4 equal portions. Roll out each portion into an 8″ circle. Cook the rotis slightly on a tawa. Keep warm in a foil.
  2. Then prepare the tandoori aloo stuffing. Grind together the soaked kashmiri chillies, garlic, ginger, coriander and cumin powder to a smooth paste adding little water.Heat the oil in a broad non-stick pan, add the prepared chilli-garlic paste and saute on a medium flame for 1 to 2 minutes. Add the dried fenugreek leaves, mix well and cook for 1 more minute, while stirring continuously. Add the garam masala powder, fresh cream and salt, mix well and cook on a medium flame for a few more seconds. Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.
  3. Next prepare the dressing. Mix together the hung curd, salt, sugar, garlic paste, cream, cumin powder, spring onions and celery and set aside.
  4. To prepare the wrap, place a roti on a clean, dry surface and spread 1 tbsp. of mayonnaise over it. Arrange 1/4th of the prepared tandoori aloo stuffing in a row in the center of the roti. Spread 1/4 cup of cabbage and 2 tbsp of carrots over it. Sprinkle 1/4 tsp of chaat masala over it. Finally spread 1/4th of the prepared curd dressing over it and roll the roti tightly. Repeat with the remaining ingredients to make 3 more wraps.
  5. Serve immediately.

Source:- Tarla Dalal

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Posted in Breakfast / Dinner, wraps and rolls | 2 Comments

Fried cheesy sweet buns

 

Ingredients:-

  1. All purpose flour – 1 cup
  2. Instant yeast – 1 level tsp.
  3. Baking powder – 1/2 tsp.
  4. Salt – 1/4 tsp.
  5. Full cream milk powder – 1 heaping tbsp.
  6. Egg – 1 medium; lightly beaten
  7. Sugar – 2 tbsps.
  8. Cream cheese triangles – 2 numbers
  9. Vanilla essence – 1/4 tsp.
  10. Lukewarm water – as needed
  11. Oil – 2 tbsps.+ as needed for deep- frying
  12. jam or buttercream  as needed
  13. icing sugar as needed

Method:-

  1. Mix together the flour, salt, sugar, yeast, baking powder, milk powder, egg, vanilla essence, 2 tbsps. of oil  and cream cheese. Knead well to make a soft and smooth dough adding enough lukewarm water.
  2. Keep this dough covered in a warm place for 1 hour. Divide the dough into 4 equal portions. Roll each portion into a thin roti. Cut out small circles of 2″ dia. using a sharp lid or circle cookie cutter. Let them rest for 5-10 minutes.
  3. Heat oil for deep-frying. When it becomes really hot, lower heat to minimum and drop the circles into the hot oil. The circles will puff up into beautiful buns. Fry the buns on a medium heat till golden brown in colour. Sprinkle icing sugar over the buns when they are still hot.
  4. Cut each bun in half and fill them with jam or buttercream. But I like to enjoy these plain without any filling.
Posted in Fried, Lakshmi Nair recipes, snacks | Leave a comment

Cabbage and Capsicum Masala

Ingredients:-

  1. Oil –  2 tbsps.
  2. Onion – 2 medium; thinly sliced
  3. Ginger – 1 tbsp.; minced
  4. Garlic – 2 big cloves; chopped
  5. Greenchilly – 2 numbers; finely chopped
  6. Turmeric powder – 1/4 tsp.
  7. Coriander powder –1 heaping tsp.
  8. Kashmiri chilly powder – 1/2 heaping tsp. (level)
  9. Cabbage – 4 cups; cut int 1/2″ square pieces
  10. Green capsicum – 1 small; cut into 1/2″ square pieces
  11. Tomato – 1 cup; chopped
  12. salt to taste
  13. Garam masala powder – 1/2 tsp. (level)
  14. Cilantro – 1/4 to 1/2 cup; chopped

Method:-

  1. Heat oil in a broad non-stick pan & add the chopped onions, greenchilly, minced ginger & garlic. Cook till the onions turn golden brown in colour.
  2. Stir in the masala powders and cook for 2 minutes on low heat.
  3. Stir in the cabbage squares and cover cook on low heat for 10 minutes.
  4. Add capsicum cubes and salt and cook for 5 minutes.
  5. Finally add the chopped tomato and cover cook on low heat for 10 more minutes.
  6. Add garam masala powder and chopped cilantro and remove from heat.
  7. Serve hot with roti/paratha.
Posted in Lakshmi Nair recipes, vegetarian gravy for dinner | Leave a comment

Achinga or payar Mezhukkupuratti

farm yard beans.jpg

Ingredients:-

  1. Coconut oil – 1.5 tbsps.
  2. Garlic – 1 big clove, minced
  3. Onion – 1 cup, finely chopped
  4. Red chilly powder – 3/4 to 1 tsp.
  5. Turmeric powder – 1/4 tsp.
  6. Salt – 3/4 tsp.
  7. Water – 1/4 cup
  8. Achingapayar – 3 cups, cut into 1/2″ long pieces

Method:-

  1. Cook the achingapayar in a pressure cooker adding 3/4 tsp. of salt and 1/4 cup of water. Simmer for 5 minutes after the first whistle.
  2. Heat the coconut oil & add the mustard seeds. Allow them to pop. Stir in the onions and garlic. Fry till they turn almost brown in color.
  3. Add the red chilly powder & the turmeric powder. Cook on low heat for a minute.
  4. Add the cooked payar  & stir fry on medium high heat for 10 minutes.
  5. Serve with rice.
Posted in Onasadhya, Stir fry, Traditional Kerala dishes | Leave a comment

Carrot and Apple Muffins

Ingredients:-

  1. Plain flour –1 cup
  2. Baking powder – 3/4 tsp.
  3. Baking soda – 1/2 tsp.
  4. Salt – a pinch
  5. Caster sugar – 3/4 cup
  6. Powdered cinnamon – 1 tsp.
  7. Desiccated coconut – 1/2 cup
  8. Almonds – 1/4 cup; toasted and then powdered in the mixer
  9. Eggs – 2 numbers; lightly beaten
  10. Sunflower oil – 1/2 cup
  11. Vanilla essence – 1 tsp.
  12. Carrot – 1 cup; grated
  13. Apple – 1 medium; peeled and grated

Method:-

  1. Preheat the oven to 180 C.
  2. Mix together the plain flour, salt, baking soda, baking powder, cinnamon powder, sugar, desiccated coconut and powdered nuts.
  3. in a large mixing bowl, whisk together the eggs, oil and essence. Fold in the dry ingredients mixture. Stir just until combined. Finally fold in the grated carrot and apple.
  4. Pour the batter into the lined holes of your muffin pan.
  5. Bake at 180 C for 25 minutes .
Posted in Baking, Breakfast / Dinner, Cake, Continental | Leave a comment

Cashew and cardamom biscuits

Ingredients:-

  1. All purpose flour – 2 cups
  2. Salt – a pinch
  3. Butter – 200 grams; softened
  4. Powdered sugar – 1 cup
  5. Egg – 1 number, large; separated
  6. Powdered cardamom– 1/2 heaping tsp.
  7. Cashew halves – as needed
  8. Cashews (chopped) – as needed

Method:-

  1. Sift together the flour and salt.
  2. Beat together the butter & powdered sugar with an electric mixer for 7-10 minutes or till creamy and fluffy.
  3. Beat in the egg yolk and the cardamom powder.
  4. Fold in the sifted flour mixture to get a smooth, sticky dough.
  5. Transfer the mixture to a tray lined with 2 layers of butter paper and level the top with a spoon. It should be 1/4-1/2″ thick. Apply beaten egg white on top with a pastry brush. Place the cashew halves. Apply egg wash again. Sprinkle chopped cashews on top.
  6. Bake in a 180 C preheated oven for 25 minutes. Take out from the oven and mark shape with a sharp knife. Bake again at 180 C for 15 minutes or till crisp and golden brown in colour.
  7. Separate the biscuits from each other when they are still warm because they harden on cooling.
Posted in Baking, Cookies, Lakshmi Nair recipes | Leave a comment

Kadumpayasam

  1. Wash 1/2 cup of broken matta rice several times & drain the water completely. Transfer the washed rice to a pressure cooker. Add 1.25 cups of water and close the cooker. Put the weight on and simmer for 6 minutes after the first whistle. Open the cooker once the pressures subside. Pour lots of cold water over the cooked rice and drain. The rice should be just cooked soft but not mushy.
  2. Melt 100 grams of jaggery adding 1/4 cup of water. Add 1 tbsp. of solid ghee and the cooked rice. Cook well till the mixture turns dry. Add 2 tbsps. of honey and cook further for 2 more minutes.
  3. Add 1/4 tsp of cumin powder & 1/4 tsp of cardamom powder. Mix well & switch off heat.
  4. Add 1 tbsp. of  coarsely powdered sugar candy (kalkandam), 1 well ripe banana chopped ( I used Chiquita), 5 dates finely chopped and 1 tbsp. of sultanas.
  5. Finally heat 1 tbsp. of solid ghee in a wok and toast 1 tbsp. of coconut cuts. Pour this over the payasam.
Posted in Payasam, Traditional Kerala dishes | Leave a comment

Injipuli

Ingredients:-

  1. Ginger – 250 grams or 1.75 cups (tightly packed); thinly sliced
  2. Tamarind – one big gooseberry sized ball soaked in 1 cup of hot water for 15-30 minutes
  3. Jaggery – one gooseberry sized ball (powder the jaggery and try to make a ball)
  4. Hing – 1/4 tsp.
  5. Salt to taste
  6. Coriander powder – 2 tsps.
  7. Kashmiri chilly powder – 2 to 3 tsps.
  8. Turmeric powder – 1/4 tsp.
  9. Coconut oil – for deep frying the ginger slices

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Curry leaves – a few
  4. Greenchilly – 1 to 2 numbers (chopped)

Method:-

  1. Heat coconut oil and deep-fry the ginger slices till crisp and brown in colour. Drain the fried ginger on paper towels & allow to cool. Grind to a coarse powder using a mixer/grinder.
  2. Squeeze the tamarind ball well and strain the extract. Add jaggery, hing and salt to the tamarind extract and bring the mixture to a boil. Add the coriander, chilly and turmeric powders. Bring the mixture to a second boil and add the coarsely powdered ginger. Cook on low heat for 7-10 minutes or till quiet thick. Switch off heat.
  3. In a wok, heat 1 tbsp. of coconut oil. Add the mustard seeds and allow them to pop. Stir in the curry leaves and chopped greenchillies. Add this to the injipuli and mix.
Posted in Lakshmi Nair recipes, Onasadhya, Traditional Kerala dishes | Leave a comment

Steamed Marble Cake

Ingredients:-

  1. All purpose flour – 11/4 cups
  2. Baking powder – 1.25 tsp
  3. Baking soda – 1/4 tsp
  4. Salt – a pinch
  5. Butter – 100 grams; softened
  6. Powdered sugar – 3/4 cup
  7. Egg – 2 numbers, large
  8. Vanilla essence – 1 tsp
  9. Evaporated milk – 1/2 cup
  10. Lemon zest – 1/2 tsp.
  11. Unsweetened cocoa powder – 2 level tbsps.

Method:-

  1. Sift together the flour, baking powder, baking soda and salt.
  2. Beat together the butter & powdered sugar with an electric mixer for 7-10 minutes or till creamy and fluffy.
  3. Beat in the 2 eggs, one by one and beat well after each addition. Stir in the vanilla essence.
  4. Fold in the sifted flour mixture & the milk alternately till you get a smooth cake batter.
  5. Divide the batter into 2 equal portions. To one portion add lemon zest and mix. To the portion add cocoa powder and mix.
  6. Pour the light batter into a greased cake tin & pour the chocolate batter on top. With a butter knife, swirl the batters to give a marble effect. Cover the cake tin tightly with an Aluminium foil ( the steam should not escape from the cake). Cook the cake in a steamer for 1.5 hours or till done. Keep the flame on high for the first 15-20 minutes and then reduce the heat to medium low.
  7. Enjoy the cake warm or cold with chocolate sauce.
Posted in Cake, Chocolate | 2 Comments

Chicken and Boiled Egg Chattipathiri (without oven)

  1. Select a big non-stick cook ware to make the Chattipathiri.
  2. Mix together 1.75 cups of plain flour and 1 tsp. of salt. Add enough lukewarm water and make a smooth, soft dough.  Knead the dough for 5 minutes. Cover the dough with a damp towel and keep aside for 1 hour. Divide the dough into 6 equal portions and roll out each portion into a big circle that fits your cook ware used for making the chattipathiri. Heat a tawa and placed out roti on it. Cook both sides till you find no raw spots. You do not have to cook these rotis like regular roti as we are going to cook them again. Keep the cooked rotis warm by wrapping them in a foil
  3. To make the chicken masala, heat 3 tbsps. of coconut oil and stir in 3 medium onions (finely chopped), 5 big garlic cloves (minced), 2 tsps. of minced ginger, 4 chopped greenchillies and a few chopped curry leaves. Cook till the onions turn golden brown in colour. Stir in 1 heaping cup of cooked and shredded chicken (boiled with salt, pepper powder, turmeric powder and kashmiri chilly powder) and mix well. Add 1/2 tsp. each of pepper powder and garam masala powder. Switch off heat and add 2 tbsps. of chopped cilantro. switch off heat and keep aside.
  4. To make the egg masala, heat 2 tbsps. of coconut oil and stir in 1 medium onion (finely chopped), 1 chopped greenchilly and a few chopped curry leaves. Cook till the onions turn golden brown in colour. Add 1/2 tsp. of kashmiri chilly powder and 3 hard-boiled eggs (cut into smaller pieces). Keep this egg masala aside.
  5. For the custard, beat together 4 big or 5 small eggs adding 4 pinches of salt and 1 tsp. of pepper powder.
  6. Take 3/4 cup of milk in a platter.
  7. Heat the cook ware and melt 2 tsps. of ghee. Take a roti and dip it in the milk and then in the beaten egg and place it in the dum pot. there will be no filling in between. Take the 2nd roti and dip it in the milk and then in the beaten egg and place it over the first roti. Spread the chicken mixture over this roti. Take the 3rd roti and dip it in the milk and then in the beaten egg and place it over the chicken mixture. Spread the egg mixture over this roti. Take the 4th roti and dip it in the milk and then in the beaten egg and place it over the egg mixture. Spread the chicken mixture over this roti. Take the 5th roti and dip it in the milk and then in the beaten egg and place it over the chicken mixture. Spread the egg mixture over this roti. Take the 5th roti and dip it in the milk and then in the beaten egg and place it over the egg mixture. pour the entire left over custard over the assembled chattipathiri.
  8. Cover the cook ware, keep the heat on high first and then lower the heat and cook for 10-15 minutes.
  9. Heat oil/ghee in another pan & invert the partially cooked chattipathiri and cook the other side for half a minute. Discard the bottom layer where there is no stuffing.
  10. Cut into wedges and serve warm.
Posted in chicken, malabar | Leave a comment
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