Easy and delicious recipes that make your stint in kitchen worthwhile. This blog is an attempt to put together all those recipes I have gathered from my family and friends and also my take on various recipes. While you guys get to enjoy the successful recipes of the lot, my husband would end up tasting even the worst ones to give a final verdict on what goes into my blog and what does not.
Roast chicken has always found its way into our Christmas eve dinner menu. What better an accompaniment than beautifully roasted potatoes. Some things are hard to do away with and I am sure this year's menu is no different. Rather, we would want it to remain the same - a reminder of our first Christmas together when we attempted baking a chicken that was marinated and frozen with potatoes layered and spent hours trying to get it to cook at varied temperatures messing up the oven and kitchen in the process. Finally we had our dinner at 12:30 am after giving up on our oven attempt and frying the chicken and potato on the stove top. If everything were to be be perfect then we would have hardly remembered our first Christmas together. The imperfections set our traditions!
Here is a look into the roast potatoes recipe. I chose the Indian potatoes and it worked well for me.
Potato - 500 gms
Rosemary - 1 tbsp
Garlic - 6 cloves
Cilantro - 2 tsp chopped
Clean the potatoes skin on and par boil the potatoes in water with salt for 2 to 3 minutes.
Heat olive oil in a roasting pan at 200 degree centigrade for 8 minutes.
Drain the potato into a colander and cut them into 6 or 8 depending on the size of the potato.
Add the rosemary, garlic, garlic powder and salt and toss the potato well.
Place these potatoes into the hot oil and give a gentle mix to coat the potato with oil.
Place it in a single layer.
Bake for 20 minutes and turn them over. Roast for another 20 to 25 minutes until crisp and golden.
Remove from oven sprinkle some cilantro and toss. Serve hot.
Festive season along with the breezy winter has made its presence felt. Although good food needs no season or reason, it is simply an excuse to make some deep fried sugary tea time snacks.
It's strange how memories that have long been pushed to some remote corner of the brain comes popping back on occasions with no particular trigger. That is how diamond cuts made its way into my list.A long time ago (as all stories begin) my mamma lovingly rolled out these dough and the sheer desire to use the spoon that had a wheel on its end to make the diamond shapes got me onto the kitchen slab beside her! I did enquire after the well being of the spoon last time I was home:)
I have used wheat flour, you could easily replace it with Whole Purpose Flour and also use some powdered sugar in the dough itself. Off we go to the recipe.
For the dough-
Wheat Flour - 2 cups
Ghee - 5 tbsp + 1 tbsp
Water - 1 cup warm
Salt to taste
For coating -
Sugar - 50 gms
Cardamom - 4 pods
Fennel Seeds - 1/4 tsp
Oil for deep frying
In a blender, powder the sugar along with cardamom and cumin until finely done. Set aside.
Take the flour in a bowl along with salt.
Add the ghee and mix with hand until a crumb like texture is formed.
Add warm water in batches, gently mixing it with hand until it holds together.
Knead for a while until the dough holds together perfectly well with no visible cracks.
Rub ghee onto your hands and apply over the dough . Cover with cling film or store in an air tight container for about 20 to 30 minutes
Make smaller portions out of the dough and roll out each one of the balls thinly.
Cut into diamond shapes. ( Use a knife to cut out lines about 3 cms apart across the rolled out dough and cut another set of lines diagonally across the current ones forming diamond shapes.)
Heat oil in a deep bottomed pan. Separate the diamond shapes and drop into the oil. Let it cook and raise to the top and flip it over to form uniform brown color.
Drain on a kitchen towel and let excess oil seep.
Repeat with the rest of the batches.
Sprinkle the sugar mixture over this and toss the diamond cuts gently until coated.
Store in air tight container and snack away for month.
Back after a break - not a deliberate one though! Life suddenly changed from being a housewife to a corporate housewife! After a hiatus, I am back at work that left me little or no time for anything else. It took a while to set things in order and get back into this world of blogging.
So here I am with a new recipe - Stuffed egg paratha!
Ingredients For paratha
Wheat Flour - 2 cups + more for dusting
Warm water - 1 and 1/4 cup
Salt - 1/4 tsp
Boiled egg - 4 large
Onions - 3 medium sized finely chopped
Green Chilli -2 to 3 as per spice level finely chopped
Coriander leaves - a handful finely chopped
Turmeric powder - 1 to 2 pinch
Coriander powder - 1 tsp
Kashmiri chilli powder - 1/2 tsp
Garam Masala - 1 tsp
Salt to taste
Making the paratha
Take wheat flour in a bowl along with salt and mix well.
Pour warm water in batches and using a fork mix it well.Let it remain for 5 minutes.
Knead the dough using your hands till it holds together perfectly.It should not be sticky but smooth and elastic.
Grease your hands with ghee, apply this over the dough and place the dough in an air tight container for at least 20 minutes before rolling.
Making the dough
Hard boil the eggs, remove the shells.
Halve the eggs and separate egg whites and yolk.
Finely chop the egg white and crumble the yolk with your hands.
Take chopped onion, green chilly, corriander leaves, all the masala along with salt in a bowl and give a good mix. Finally add the egg white and yolk. Toss them well.
How to stuff the paratha
Divide the dough into 10 equal parts.
Using a rolling pin, roll out the dough into thin circles. Dust as needed.
Place 3 to 4 tablespoon of filling on one of the circles. Spread it out leaving a space about 2 cms on the sides.
Smear ghee over the sides and place another circle over this. Press the edges to seal them off well.
Roll it to flatten it.
Place on a hot tawa and cook on both the sides until cooked through.
Take off the flame and smear ghee on both the sides.
Even the best of the hostel food seems bad when the monotony in their menu gets to you. That was the case with our hostel. We were blessed to have non vegetarian food for every dinner except on Fridays but yet after a point in time we began craving outside food.That is how food from Ande ka Funda, a small food joint near our hostel caught our attention. It was very affordable on our student days allowance and quite tasty too - Egg roll, bread omelette, aloo paratha, gobi paratha were their popular items. I took a liking for their egg rolls which came either as single egg roll or double egg roll. The double egg roll made a good meal!
My paratha egg roll came into being trying to replicate theirs. Its a favorite due to the simplicity of the whole thing! You need not make paratha from scratch, you could always use the store brought ones when you are in a hurry! The same recipe goes well with chapati too! It is my go to recipe when we need a quick dinner!
Plain Paratha - 4 home made or frozen
Egg - 4 large
Onion - 2 big thinly sliced
Pepper powder - 1 tsp ( as per spice quotient)
Kashmiri Red chilli powder - 1 tsp
Vinegar - 2- 3 tbsp
Coriander leaves - 4 tbsp finely chopped
Ghee for the paratha
Tomato sauce - 4 tbsp
Salt to taste
Slice the onions lengthwise very thinly. Add chilly powder salt and vinegar. Mix this with your hands gently crushing the onions. Let this sit for 15 minutes before draining off an excess liquid. Mix in the corriander leaves.
Cook all the parathas on a hot tawa greasing them with ghee.
It is one egg for one paratha. So break open one egg at a time into the bowl. Add salt and pepper as need and beat the egg well.
Pour this egg mixture into a warm tawa keeping the flame on medium low.
Place a paratha on top of this. Give it a minute to cook before flipping it over to the other side. The egg may slightly spill over the perimeter of the paratha but that is fine.
Transfer this to a plate. Spread a tablespoon of sauce on the paratha. Place the onions along the length on one side. Roll this into a cylindrical shape and cover using aluminium foil or butter paper.
Repeat this with all the parathas. It is good to eat as is or using a mint dip to go along. Ideal evening snack to beat the hunger pangs.
It is strange how certain food items which did not feature in your favorite list until a few years back, crawl in to the list to remain there. Aval is one such item that made it to the list. I keep wondering why I never attempted making aval vilayichathu earlier! As the name suggests, this dish has its origin in Kerala. It is simple to make, tastes good and above all can be stored for atleast two weeks. It is sweet, leaves behind a happy tummy and all you need is a banana or two to accompany it. Absolutely perfect for the tiffin boxes - kids and adults will enjoy alike.
Brown Aval/Poha/Rice flakes – 250 gms
Jaggery – 250 gms
Coconut – 2 cups grated
Water – 1 cup
Cardamom powder – ½ tsp
Dry ginger powder – ¼ tsp
Channa Dal – 4 tbsp
Black sesame seeds – 2 tsp
Cashewnuts – 2 to 3 tbsp
Ghee – 2 tbsp
Boil water along with jaggery cubes and let it dissolve completely. Strain to remove impurities.
Heat ghee in a deep bottomed pan. Fry the cashewnuts till golden and set it to drain on tissue.
Fry channa dal until it turns brown in color and set it to drain. Fry sesame seeds until lightly crisp.
Pour the jaggery mixture into the same pan. Add the coconut and on medium flame boil until bubbles appear.
Turn off the flame and add aval, dry ginger powder, cardamom powder, channa dal and cashewnuts. Mix well and turn off the flame.
Serve along with banana. This can also be stored in air tight container or refrigerated.