Friday, December 20, 2013

Carrot Paniyaram | Gulittu | Gundponglu

😗

Spicy Indian dumpling made from dosa batter is a family's favorite breakfast recipe. The dosa batter itself is made up of lentils and rice which is spiced up with different condiments and veggies to make this spiced up crispy treats. Paniyaram  is made with specially designed 7 holed pan called Kuzhi Paniyaram pan. 

This recipe is predominant in tamil and telugu cuisines. This recipe tastes best when it is paired with tomato chutney. I make this recipe quiet often and serve it as appetizer when my friends (from other states in India) come over. They simply loved this dish !!

Note 1: I have not added seasoning to this recipe. This step is optional
Note 2: If the dosa batter is old, you can add a pinch of sodium-bi-carbonate (soda)

Ingredients

2 cups of Dosa batter
2 Carrots, shredded
1 onion, finely chopped
4 green chilies,finely chopped
Few sprigs of cilantro, finely chopped
salt

For Seasoning- (optional)
1 tsp Mustard seeds
1 tsp Bengal gram
few sprig of curry leaves
2 tsp of oil

Method

  • In a mixing bowl, mix together dosa batter, carrots, onions, chilies, cilantro and season it with salt 

  • (optional step) -  In a pan, heat oil. Add mustard seeds, bengal gram and curry leaves for tempering. Pour it on the batter and mix together
  • Heat the paniyaram pan. Add a drop of oil in each hole. Gently pour the batter in each hole and cover the pan

  • When the edges turn brown, flip paniyaram on the other side. Cook until both the sides turn brown . You can also prick a hole in toothpick. If it comes out clean then it is cooked

  • Serve hot with tomato chutney on side 



Thursday, December 19, 2013

Chicken Manchurian


How about sizzling spicy appetizer in evening? Sounds like fun!!
Chicken Manchurian - a great Indo-Chinese full filling appetizer just enough to satisfy a chicken lovers appetite.  Its delicious and toothsome :-)

Ingredients

For Chicken fritters
250 gms Boneless chicken, cubed
1 cup of Corn flour
1 tsp Paprika
1/2 tsp Black pepper powder
1/2 cup of White vinegar
Salt
Oil for deep frying

For the Manchurian sauce-
5 cloves of Garlic, finely chopped
few sprigs of Curry leaves
5 Green Chilies, finely chopped
1 Red Onion, thinly sliced
1 Green bell pepper, cubed
1/4 cup of Ketchup
4 tsp of Dark soy sauce
2 tsp White vinegar
1/2 tsp of Aginomoto
Salt
4 tsp oil

Method

For Chicken fritters-
  • In a mixing bowl, mix together chicken, corn flour, paprika, pepper, vinegar and season it with salt. Leave it for 15 minutes in refrigerator (if vinegar is not enough to bind all ingredients, you can add little water
                                            
  • Heat oil for deep frying
  • Gently drop marinated chicken in hot oil. Fry evenly until it turn deep red color. Use an absorbent paper to drain excess oil
For Manchurian-
  • In a wok, heat oil. when it turns smoky; add green chilies, curry leaves, garlic, onions and bell pepper. Give it a little (do not cook vegetable. Crunchier, it tastes better)


  • Add soy sauce, vinegar, ketchup and aginomoto. Mix well

  • Add fried chicken and give it a toss on high heat until all the sauce is perfectly coated

  • Serve hot




Wednesday, December 18, 2013

Baby Corn Manchurian


An Indo-chinese recipe where deep-fried baby corn is perfectly blended in a Chinese sauce. It is a delicious appetizer can be perfectly paired with fried rice or noodles.  

Today, Indo-Chinese cuisine has become an intrinsic part of modern society in India and has become immensely popular among young crowd. 

Ingredients

For the fritters-
12 Baby corn, cut into 1 inch pieces
1 cup of corn flour
1 tsp paprika
1 tsp Ginger-Garlic paste
Salt
Oil for deep frying

For the Manchurian sauce-
5 cloves of Garlic, finely chopped
few sprigs of Curry leaves
5 Green Chilies, finely chopped
1 Red Onion, thinly sliced
1 Green bell pepper, cubed
1/4 cup of Ketchup
4 tsp of Dark soy sauce
2 tsp White vinegar
1/2 tsp of Aginomoto
Salt
4 tsp oil

Method

For the fritters
  • In a mixing bowl, mix baby corn, corn flour, paprika, ginger- garlic paste and season it with salt. Add little water just enough to bind all the ingredients

  • Heat oil for deep frying
  • Gently drop baby corn in fryer. Fry until it turns deep red color. Use an absorbent paper to drain excess oil

For Manchurian
  • In a wok, heat oil. When it is smoky; add garlic, curry leaves, green chilies, onions  and bell pepper. Give it a little stir ( dont cook veggies. More crunchier it tastes better!!)

  • Add ketchup, soy sauce, white vinegar and aginomoto. Mix well and 

  • Add baby corn. On high heat toss all the ingredients. Season with little salt if required

  • Serve hot
     




Tuesday, December 10, 2013

Onion Raitha | Perugu Pachadi | Mosuru Bhajji


Raitha is a cooling concoction of yogurt made from freshly cut onions. It can be served as a  dip with parathas, or as a side dish with biryani and pulav,  or with ghee rice or even as a salad dressing. 
There are different kinds of raitha recipes which are made from  cucumber, carrots, pineapple, potatoes and boondhi. This recipe is very simple and easy to make.

Ingredients

1 cup of yogurt
1 Red/ Yellow Onion, thinly sliced lengthwise
1 Green chili, finely chopped
few sprigs of Cilantro, finely chopped
Salt

Method

  • In a mixing bowl, mix all ingredients together. Adjust salt as per taste
  • Serve chilled. It tastes best when combined with biryani, pulav or parathas

Thursday, December 5, 2013

Egg Salad


Turn boiled eggs to a salad which is deliciously creamy, chunky and tangy. This salad can be used as sandwich spread ,sandwich filling and as a cracker spread which is perfect for a brunch. It is normally served as a cold salad which rich in protein and carbohydrates. 

When I was studying and working, this salad was a perfect meal because it is quick and easy to prepare.  And off-course highly economical !!

Ingredients

2 Boiled eggs, finely chopped
1 Stick of Celery stalk, finely chopped
2 tsp Yogurt
1 tsp lemon Juice
Salt
Pepper
Few sprigs of Cilantro, finely chopped

Method

  • Mix all the ingredients and season it with salt and pepper

  • Serve it with toast or spread it on cracker. Garnish with green onions
  • Can be refrigerated for future use
Note: Instead of yogurt mayonnaise can be used.  




Wednesday, December 4, 2013

Jalebi


Jalebi is a dessert made with fermented batter of flour, yogurt and saffron. The deep fried crispy swirls  are encapsulated in a warm sugar syrup which makes it truly an exotic sweet recipe.

This is my first attempt in making jalebis  which came out very crisp and juicy. Never knew that this  recipe was simple and easy.


Ingredients

2 cups of Maida (flour)
1 cup of Sour yogurt (yogurt stored in room temperature for 12 hours)
1/2 cup of water
1/4 tsp of Saffron, crushed
Oil or ghee for deep frying

For sugar syrup
2 cups of Sugar
1 cup of Water

Method

  • In a mixing bowl, mix together maida, sour yogurt, water and saffron into a thick batter. Cover the dish and ferment in room temperature for 12 hours. When bubbles start to turn up, that's the sign batter is fermented well
  • Load the batter  in a bottle having a nozzle with a single hole 
  • Press the bottle releasing the batter slowly in circles working from inside and out. Fry evenly in medium flame until it turns orange
  • Use an absorbent paper to drain excess oil
  • In a heavy bottomed vessel, add sugar and water. Bring it boil until it attains one string consistency. Keep this syrup warm
  • Now dip the hot jalebi in syrup for 2-3 minutes and store it in a air tight container
  • Jalebi tastes best when it is hot, crispy and juicy

Tuesday, December 3, 2013

Veggie cutlet


Simple ingredients with a great blend of mixed vegetables and spices. It's a wonderful snack cum appetizer especially when there are guests at home . 

Ingredients

3-4 kinds of vegetables 1 cup each and finely chopped
3 boiled potatoes
4 cloves of garlic, minced
1 onion , finely chopped
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 tsp chat masala
1/4 tsp cumin powder
Salt
4 tsp oil
Oil for shallow fry

For dredging-
1/2 cup fine semolina (fine sooji)
1/4 cup rice flour
1/4 tsp turmeric powder
1/4 tsp pepper powder
1 cup bread crumbs
Salt
Water as needed 

Method


  • In a sauce pan heat oil, add onions and sauté until it turns transparent. Add turmeric powder, chili powder , cumin powder, chat masala and coriander powder. Add vegetables and season it with salt. Sauté for 5 minutes. Add boiled- mashed potatoes and mix well

  • After the veggies has cooled, divide them into equal portions and roll them into balls about 2 inches 

  • Now prepare dredging station by mixing all ingredients listed under batter except bread crumbs. Add water as needed 

  • Now take little of batter and apply it on parties on both the sides. Roll it in bread crumbs 

  • And gently leave it in a preheated pan for shallow frying

  • Fry it evenly until it turns brown. Use absorbent paper to drain excess oil 
  • Serve hot with hot sauce , ketchup or mint chutney