VEG PUFF

VEG PUFF

VEG PUFF

INGREDIENTS:

Pastry puff sheets             - 1 packet 

Potatoes                             - 3 

Green chilies                      - 2 

Onion                                 - 1

Ginger-garlic paste            - 1 tsp 

Turmeric powder               - 1 tsp 

Coriander powder              - 1 tsp 

Chilli powder                     - 1 tsp 

Oil                                      - 2 tbsp 

Curry leaves                       - 1 sprig

Salt                                     - to taste

Method:

Preheat the oven to 350 degrees F.

Take a frying pan, heat 2 tbsp of oil .

Add mustard and cumin seeds. When splutters 

Add onions, saute till transparent.

Add  ginger-garlic  paste, saute  till the raw smell fades.

Add green chilies and  curry leaves..Then

Add turmeric powder, coriander powder and  red chilli powder saute till the raw smell fades

Now mashed potatoes, salt  mix well.

Remove it from flame  leave it to cool.

Slice each puff sheet into 5 pieces.

Unfold the layers, stuff with the 2 tsp of potato mixture, seal the two sides applying little water to the sides and paste it will. Make a triangle shape.

Repeat the same process for the other pieces.

Keep in pre heated oven for 15 min or till they become golden brown.

Yummy Veg Puff is ready to taste.

Serve hot with tomato ketchup and chilli sauce.

CARAMEL PUDDING

CARAMEL PUDDING

Caramel Pudding

INGREDIENTS:

Sugar                                  -  1 cup

Milk                                    - 3 cups

Eggs                                    - 3

Vanilla essence                  - 1/2 tsp

Nutmeg powder                 - 1/4 tsp

METHOD:

Take a small and heavy saucepan.

Combine 1/2 cup sugar and 1/4th cup water. 

Heat and stir until the syrup turns golden brown colour.

Remove pan from heat and while hot pour the caramel into  mould and spread it to the bottom and sides.

Take a bowl and beat 3 eggs with hand blender.. 

Then add 1 cup sugar and vanilla extract.

Gradually add milk stirring continuously.

Pour this mixture into caramel coated mould. 

Cover the mould tightly with aluminium foil.

Steam this for at least 20 minutes in a steamer.

Cool it and refrigerate as it is tasty when cold.

Serve inverted on a serving plate.

Yummy yummy Caramel Pudding is ready to taste...

ALOO PARATHA

ALOO PARATHA

ALOO PARATHA

INGREDIENTS:

Wheat flour                   - 2 cups

Potatoes                         - 3 

Onion                              - 1/4 cup

Coriander leaves            - 1 tbsp

Chili powder                  - 1/2 tsp

Turmeric powder           - 1/4 tsp

Chat masala                  - 1/4 tsp

Salt                                - to taste

Oil                                 - 5 tbsp


METHOD:

Boil, peel and mash the potatoes and keep aside..

Chop onion and coriander leaves.

Take a large bowl..

Add wheat flour,turmeric powder and salt,mix well.

Add enough water and knead to make a smooth dough.

Divide the dough into smooth balls,Cover and keep aside.

Take  another bowl add mashed potatoes, onion, coriander leaves,chaat masala chili powder  and salt and mix well.

Divide the potato mixture into equal portion and shape into balls.

Take dough ball and roll it with a rolling pin into rounds.

Place a potato ball in the center,bring the edges to enclose it and pinch extra part on top.

Flatten the balls and sprinkle with a little flour and roll them with rolling pin into round chapathis.

Heat a tawa in medium heat.

Then place a paratha on it and cook for 3 minutes.

Turn the paratha, apply some oil on it and spread it all over paratha.

Turn again and apply some oil other side  and cook until golden brown.

Yummy Aloo paratha is ready to taste..

Serve hot with MintCurd or any Raita..

SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

INGREDIENTS:

Bottle Gourd                       -  1 

Mustard                               -  1/4 tsp

Channa Dhal                      -  1/2 tsp

Big Onion                           -  1

Green Chili                         -  2

Red Chili                             -  2

Curry Leaves                       -  1 sprig

Grated coconut                   - 2 tsp

Oil                                       -  1 tsp

Salt                                      -  to taste


METHOD

Take a frying pan.. heat oil when hot..

Add mustard red chillies and Channa dal. When  splutters.. add curry leaves..

Add chopped onion, green chilli and  saute  till the onion turns transparent . 

Add the chopped bottle gourd and salt. Add 1/4 cup of water and mix  well. 

Cook this for about 10 – 15 min till the vegetable is cooked and the water is completely absorbed.Add grated coconut  saute for 2 mins ..

Bottle gourd poriyal is ready to taste... 

Goes well with rice ...

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

INGREDIENTS:

Onion                                      - 1 

Shredded Cabbage                 - 1 Cup 

Carrots julienned                   - 1 Cup 

Capcicum julienned               - 1 

Mushroom julienned              - 1/4 cup

Bean Sprouts                          - 1/2 Cup 

Ginger minced                        - 1 tsp

Garlic minced                         - 1 tsp

Sesame Oil                             - 2 tbsp

Soya Sauce                             - 2 tbsp

Chilly powder                         - 1 tsp

Salt                                         - to taste

Canola oil                              - for deep frying

Spring Roll Sheets                - 1 Packet 


METHOD:


Take a frying pan ... heat the oil 

Add chopped onion and saute well..

Add minced ginger and garlic saute till the raw smell fades.

Add the vegetables and stir fry for 1-2 minutes

Next add the chilly powder soya sauce, salt and pepper powder.

Remove off heat and allow it to cool.

Add a 1 1/2 tbsp of filling to a sheet and roll it, turning the sides in to make a cylinder.

Wet the end and press lightly to seal.

Heat oil in a frying pan for deep frying.

Add the spring rolls fry till light brown.

Drain on  tissue paper to remove excess oil.

Serve with chilly and garlic sauce...

COCONUT LADDU

COCONUT LADDU

INGREDIENTS:


Grated Coconut                - 1 cup 

Condensed milk                - 1 cup

Milk Powder                     - 1 cup

Cardamom powder           - 1tsp

Almond sliced                   - for garnishing


METHOD:


Save 1/4 cup of grated coconut separately.

Take a frying pan .. heat it..

Add remaining coconut with condensed milk and milk powder and stir continuously.

Cook in low flame for 5 mins.

Add cardamom powder mix it well.

Then switch off the flame and leave it to cool.

Once cool make small balls. 

Place the remaining coconut in a plate and just roll on laddus over it.

Yummy Coconut Laddu is ready taste..

RIBBON PAKODA

RIBBON PAKODA

RIBBON PAKODA

INGREDIENTS:


Rice flour                         - 2 cups

Besan flour                      - 1 cup 

Butter                               - 1 tbsp

Hing                                - 1/4 tsp

Chilly powder                  - 1 tbsp

Salt                                  - to taste 

Oil                                   - for deep frying 


METHOD:


Take a wide bowl sieve together besan flour,rice flour chilly powder,hing powder and salt. 

Make a dough by adding sufficient water as we do for Murukku..

Grease the murukku press well with oil.. Add ribbon pakoda plate to it..

Heat oil in a frying pan.

When  hot and take portions of dough and pass through the murukku press directly on the oil.

Drain the murukku and place on a tissue paper to absorb the excess oil.

when it is completely cooled  store in an airtight container.

Yummy karakara morumoru Ribbon pakoda is ready to taste..

This will last for weeks if stored properly.