ROLLS LIKE ROSE

ROLLS LIKE ROSE

ROLLS LIKE ROSE

FOR VEGETABLE FILLINGS:

INGREDIENTS:

Potatoes                                        - 4 

Green Peas                                    - 1/2 cup

Carrots                                          - 1/2 cup 

Onions                                           - 2 

Coriander leaves                           - 5 tbsp

Ginger & Garlic paste                   - 1 tbsp

Chili powder                                 - 1 tsp

Coriander powder                         - 1 tsp

Turmeric powder                          - 1 tsp

Garam masala                               - 1/2 tsp

Cumin seeds                                 - 1 tbsp.

Oil                                                 - 3 tbsp 

Salt                                                - to taste.


METHOD: 

Take a frying pan.

Add 3 tbsp of oil.when hot

Add cumin seeds when splutters..

Add chopped onions and saute till they are transparent.

Add chopped carrots and green peas.Saute well  and let them cook for around 5 minutes.

Add crushed whole coriander seeds and mix well.Then

Add red chili powder,coriander powder and turmeric powder.

Saute well and  add boiled potato cut into cubes.Mix well 

Add  garam masala now. 

Add salt  to taste and saute well.

Add some freshly chopped coriander leaves on top and mix well.

Turn off the heat and let the filling cool down.



 CHICKEN FILLING

INGREDIENTS:

Boneless Chicken                             - 1 cup

Red and Green Capsicum                - 1 cup

Grated Carrot                                    - 1

Onion                                                - 1/2 cup

Green Chilli                                      - 2        

Ginger and Garlic paste                    - 1/2 tsp.

Coriander leaves                               - 13 tbsp.

Salt                                                    - to taste

Cumin Powder                                  - 1/2 tsp

Lemon Juice                                     - 1 tbsp

Soya Sauce                                       - 1 tsp

Chilli Sauce                                      - 1 tbsp

Oil or butter                                      - 1 tbsp

METHOD:

Chopped Onion  and dice red and green capsicum and set aside.

Take a frying pan ..Heat oil or  butter, 

Add the onions and saute till translucent. 

Add the chopped capsicum and grated carrot, saute for about 5mins till they start to soften. 

Add the chicken and saute  till it chicken turns tender.

Add the chillies,  ginger and garlic paste, salt and cumin powder.  Saute well..

Make sure that the mixture is completely dry.

Add the  soya sauce, mix well and switch off. 

Add the lemon juice on the mixture,  

Add Cilantro leaves and set aside..

INGREDIENTS FOR THE DOUGH:


All purpose flour                            - 2 cups

Dry Yeast                                       - 2 tbsp

Milk                                               - 1/2 cup

Egg                                                 - 1

Butter                                             - 2 tbsp

Sugar                                              - 1 tbsp

Salt                                                 - to taste

Water                                             - 1/2 cup



FOR GLAZING:

Egg yolk - 1

Butter - melted


METHOD:

Take warm milk and add water and butter to it...

Take a bowl and add all purpose flour, sugar, salt and yeast and mix it well...

Now add enough warm milk and make a dough and knead it well and make a soft dough and cover it with muslin cloth and keep it aside..

Let it stay till it doubles in size

Once the dough has doubled, gently knead it  and divide it into 8-10 small balls..

Roll each ball into disc of 3 inch in diameter and make diagonal slits leaving the middle part..

Place the any veg or non-veg filling in the centre and take one section and cover the side of the filling with it..

Now take the opposite section and cover the other side of the filling...

Repeat the other 2 section in the same way and seal it with the last one..

Place the rolls on a greased baking tray and brush with beaten egg this will help to get the brown color on the top of the roll...

Sprinkle sesame seeds to get more taste and flavor ...

Preheat the oven to 180 C and bake for 20 minutes..

Remove and brush it with melted butter to get the glazy look..

Yummy Rose Roll is ready to taste...

PINEAPPLE TART SINGAPORE STYLE

PINEAPPLE TART SINGAPORE STYLE

Hi friends!!

I am back after  a long gap ....Its my 250th post for this blog.... Thanks friends for your support and encouragement  .... I thought that  my 250th post would  be my favorite dish... Pineapple Tart flashed in my mind as Chinese New Year is nearing .... would like to share in my blog so U all can also enjoy the Melting Pineapple Tart at your home...

PINEAPPLE TART

INGREDIENTS FOR TART:

All Purpose Flour     - 200 g

Corn Flour                - 25 g

Unsalted Butter         - 125 g

Egg Yolk                    - 1

Icing Sugar                - 25 g

Vanilla Essence         - 1/2 tsp

Salt                             - 1 pinch

INGREDIENTS FOR PINEAPPLE FILLING:

Pineapple                   - 1

Cinnamon Stick         - 1 "inch

Cloves                          - 1

Egg                              - 1

Sugar                          - 100 g

Lemon Juice               - 1 tsp

METHOD FOR FILLING:

Grate the pineapple and set aside...

Take a frying pan ..

Add together grated pineapple. sugar, cinnamon and cloves and lemon juice.

Cook well stirring  to prevent sticking at bottom in medium flame...

Cook till Golden brown and remove from flame...

leave it to cool and make tiny balls and set aside.

METHOD FOR TART:

Beat together the butter, egg yolk and icing sugar till creamy.

Add flour slowly and make a dough a pinch of salt and vanilla essence.

Refrigerate  for 20 min.....

MAKING OF PINEAPPLE TART:

Remove and roll the dough .... cut to your desired shape and thickness with cookie cutter...

Beat the egg [ given in filling ingredients ] and glaze the tart..

Place the tart on baking tray of  preheated oven and bake at 180 deg C  for 10 mins. Remove

Place the pineapple jam ball in center of tart.

Now again place it in oven and bake for 10 mins more ... 

Cool and store in airtight container

PURPLE SWEET POTATO BALLS

PURPLE SWEET POTATO BALLS

PURPLE SWEET POTATO BALLS

INGREDIENTS:

Sweet  Potatoes                          -  1/2 kg  

Sugar                                          -  1/2 cup

Coconut Grated                          -  1/4 cup


METHOD:

 Steam Sweet potatoes well.....

Mash is well ...

Add sugar and grated coconut to mashed sweet potatoes ...

Mix it well....

Make balls out of  it....

Healthy snacks for children .....

Can be had as evening snacks...

PANI PURI OR GOLGAPPA

PANI PURI OR GOLGAPPA 

PANI PURI

INGREDIENTS FOR PURIS

Semolina or Rava            - 1 and 1/2 cups

All purpose flour             - 1/2 cup

Salt                                   - to taste

Water                                - for kneading

METHOD

Mix All purpose flour, rava , salt, adding water slowly and make a dough.
Covered with a damp cloth and keep aside. let it stand for 45 mins.

Knead the dough again after 45 mins. 

Take some dough and make very small balls. 

Roll out small thin rotis,to round shape.

Heat enough oil for deep frying in a  frying pan.

Slide the puris in hot oil.

Using the back of the ladle, press in the center and along the edges the puri will puff.

Flip over  the other side and cook till  golden brown. 

Remove it and place of kitchen tissue to absorb the excess oil.

Cool and store in an airtight container and use when required.


INGREDIENTS FOR STUFFING


Boiled Potatoes                   - 1

Onion                                  - 1

Green Chili                         - 1

Chili Powder                       - 1/2 tsp

Cumin Powder                    - 1 tsp 

Boiled Yellow peas             - 1 cup

Coriander leaves                 - 1/2 cup

Salt                                      - to taste


METHOD

Take  boiled potatoes  and mash it .

Chop onion,green chili and coriander leaves.

Add all together along with salt,chili powder, roasted cumin powder,boiled peas.

Mix them well.

keep aside.

FOR PANI 

Cold water                                - 7  cups

Mint  leaves                              - 1/2 cup

Green chilli                               - 1 

Ginger                                       - 1 inch

Panipuri Masala Powder         - 2  tbsp

Tamarind Pulp                         - 2 tsp 

Cumin powder                          - 1/4 tsp 

Black salt                                  - 1 pinch

Fresh coriander leaves             - 2 tbsp

Salt                                            - to taste


METHOD

Make a fine paste of mint,green chili and ginger.

Take a bowl, add the water in it, 

Then add the green mint paste and mix well.

Add cumin powder , pani puri masala pwd, black salt, tamarind pulp, salt. 

Garnish with finely chopped coriander leaves.


ASSEMBLING PANI PURI

PANI PURI OR GOLGAPPA 

Take a small puri and lightly press the top to make a hole in the puri.

Stuff with a tsp of stuffing prepared  earlier.

Can also add some sev and bhoondhis to it.

Pour 2 tbsps of the prepared  mint pani.

Yummy Tasty Pani Puri is ready to serve.

ONION SAMOSA

ONION SAMOSA

Samosas are favourite for many Indians... Its a good evening snacks in most of the houses during rainy days.... of course most of them like to buy them for shops.... But its not healthy to buy them outside as they keep on using the same oil again and again which will raise our cholesterol... So here is the easy and tasty method of making the mini onion samosas for you all friends,,,,, 

ONION SAMOSA

INGREDIENTS:


All Purpose Flour                             – 1 cup

Onions                                               – 3

Fennel Seeds                                     – 1 tbsp

Chilli Powder                                     – 1/2 tsp

Turmeric Powder                               - 1/4 tsp

Curry leaves                                       - 1 sprig

Salt                                                     - to taste

Oil                                                      - deep for frying

METHOD:

Mix the all purpose flour, salt and 1 tsp of hot oil with enough water to make soft dough. Cover this and keep  aside.

Take a frying pan..Heat 1 tbsp of oil 

Add fennel seeds and curry leaves.

Add the  chopped onions and saute well.

Add the chilli powder, turmeric powder and the salt .. saute well. 

Stuffing is ready. Allow it to cool.

Now roll the dough like a chapati and place 3 chapathi one above the other

Slightly half cook on both sides. Peel and separate the chapathis.

Now cut the chapathis into  long and broad ribbon pieces. 

Fold this in the form of a cone first and fill onion stuffing then continue folding till the ribbon ends.

Make a paste of maida with water and seal the corners of the samosa.

Refrigerator this for 15 minutes.

Heat oil in a kadai and deep fry the samosas in a medium flame till they become golden brown.

Yummy hot and crispy Onion Samosas are ready to taste.

Served with tomato ketchup and chilli sauce.

SRI LANKANS KOKIS

SRI LANKANS KOKIS OR  ACHU MURUKKU 

 Even though we live in Chennai now my paternal and maternal Grandfathers was doing business in Colombo ... So most of our recipes will be based on ceylon style... even now when ever we are visited by our relatives in colombo  my mom use to prepare their unique dishes .... I got many recipes from her... will be posting them in future... kokis is also made in  Tamilnadu with a different name ... they call it Achu Murukku ... the difference is they avoid eggs ... Here goes my Kokis recipe for you all..............

SRI LANKANS KOKIS 

INGREDIENTS:

Raw Rice flour                 - 1 cup

All purpose flour              - 1/4 cup

Egg                                   - 1

Sugar                                - 1/2 cup

Thick Coconut milk         - 1/2 cup

Thin Coconut milk           - 1/2 cup

Oil                                     - for frying

METHOD:

Mix raw rice flour and all purpose flour.

Sieve it together and set aside..

Extract fresh thick and thin coconut milk

Beat  an egg and add it to  thick coconut milk.

Add sugar to this.

Add the sieved flour slowly mix well and a make batter of dosai batter consistency 

If the batter is too thick Achu murukku will not be  crispy, adjust the batter with the thin coconut milk.

Take a frying pan for deep frying .

Add oil for deep frying. when hot 

Fully dip the mold in oil and keep for atleast 5 mins.

Once done take out the mold carefully and immerse half the mold in the batter.

The mold will coat with batter. 

Drop the battered mold in hot oil and shake the mold to get release the murukku,

If it is struck in mold just push it with help of  a fork and push it down.. 

Turn the murukku to cook other side.

Cook till they turn golden brown.

Repeat the process till you finish all the batter

Cool  it and store in airtight container.

Crispy Achu Murukku is  a good evening snacks for kids.

SUSIYAM TRADITIONAL TAMIL RECIPE

SUSIYAM TRADITIONAL TAMIL RECIPE

 Susiyam is a traditional Tamil sweet recipe of Tamil Nadu South India... There are 2 versions of susiyam traditional method is made with dipping in rice batter which I have given below ....whereas the other version is dipped in all purpose flour batter...Traditional method taste best so I have given this version first and will try to give the other method in future.......

SUSIYAM

INGREDIENTS:

Raw rice                          - 1/4 kg

Urad dal                          - 50 g

Chana dal                        - 1 cup

Jaggery                            - 1/4 cup 

Grated Coconut               - 4 tbsp

Cardamom powder          - 2 tsp

Salt                                   - to taste

Oil                                    - for  deep frying

METHOD:

Soak raw rice and urad dal for 4 hours. 

Add salt and grind it to idly batter consistency.set aside.

Soak chana dal for an hour. 

Cook the channa dal and mash it well. 

Take a bowl add the mashed chana dal,grated jaggery, grated coconut, cardamom powder and mix well. 

Make small balls and keep it aside.

Heat oil in a frying pan for deep frying. 

Take a ball and dip in the batter and drop it into oil and deep fry till it turns golden colour.

Remove and transfer to kitchen tissue  o absorb excess oil.

Serve hot.

Yummy Susiyam is ready to taste...

WHEAT LADDU OR PINNIE LADDU

WHEAT LADDU OR PINNIE LADDU

WHEAT LADDU

INGREDIENTS:

Wheat flour                      - 3 cups

Ghee                                   - 1 cup

Powdered sugar               - 1 1/2 cups

Almonds chopped            - 1/4 cup

Cashew nuts chopped      - 1/4 cup

Cardamom powder          - 1 tsp

Raisins                                 - 1/4 cup


METHOD:

Add 1 tsp of ghee and roast cashew nut, almonds and Raisins separately till golden brown and remove heat.

Heat ghee in a kadai, add wheat flour and  roast till it turns golden brown  10 mins. transfer it to a large bowl.

Add roasted items  to wheat flour bowl. 

Mix powdered sugar  and wait till it reaches to room temperature.

Roll into even sized laddus.

Simple and tasty Wheat laddu or Pinnie ladoo ready to taste. 

Store it in a airtight container.