Spring Roll ( Malabar Style )

 Hi Readers..I am back to blogging :)..Being called a lazy blogger myself, I don't update recipes often..I post recipes whenever I am in good mood...There are some photos which are saved in my draft,whose recipes are yet to be published...One of the recipe is mentioned below, which is saved in my draft long time ago but keeps on postponding :D..I made this snack on Ramadan which is saved in my draft incomplete,but forgot to publish..
I am sharing a easy and tasty Malabar Snack,Spring Roll...Spring roll may be of two types: First type is Chinese spring roll,which is made with storebought/homemade thin sheet ( similar to thin chappati or samoosa sheet) which is rolled with masala inside and deep fried and second type is Malabar version,which is made of thin crepes which is rolled with masala in breadcrumbs and  deep fried.. I prefer malabar version of spring roll..Lets move to the recipe:

     Ingredients

          For crepes ( dosa)batter

• All purpose flour ( maida) -  1 cup
• Egg - 1
• Salt - to taste
• Water - required

       For Chicken masala

• Cooked chicken - 1 cup ( chicken cooked with pepper,turmeric and salt,de boned and shredded)
• Oil - 1 tbsp
• Onion chopped - 1 large
• Ginger-garlic paste - 1 tsp
• Chopped green chilly - 1 or 2 no.s
• Chopped coriander leaves - 1 tbsp
• Pepper pdr - 1/2 tsp
• Turmeric pdr - 1/4 tsp
• Garam masala pdr - 1/2 tsp
• chopped curry leaves - 1 tbsp

       For dipping and rolling

• Egg - 1 large
• All purpose flour - 1 tsp
• Bread crumbs - required

     Method

        For Chicken masala

• In a fry pan, heat oil and add chopped onion sprinkled with salt and saute till translucent.
• Add ginger garlic paste and chopped green chillies and saute well till raw smell disappears.
• Add all the spice powders and saute till raw smell disappears
• Add cooked chicken and mix well at a high flame for few seconds..
• Then add salt and chopped curry leaves and mix well..Off the flame and set aside to cool..

        For making crepes ( dosa) and spring roll

• Combine all the ingredients mentioned for dosa..Make thin batter by adjusting the quantity of water..Batter should be of pourable consistency..
• Heat a fry pan, pour small laddleful of dosa batter and spread lightly..Cook one side and keep it on a plate..No need to flip other side..
• Place one tablespoon chicken filling immediately over the edge of dosa.
• Fold the edge till the filling is covered completely..
• Then fold top and bottom part of dosa
• Roll the dosa tightly and stick the end slightly..
• For quick reference see the picture below:

      Image Courtesy: Google

• Then make other dosa and continue the step till all the spring rolls are used up
• In a small bowl, mix egg and flour together and make it into paste..
• Dip the rolls in a egg-flour mixture and roll it on a bread crumbs..
• Deep fry the spring rolls till all sides are golden brown..
• Drain and keep these in a paper kitchen towel..
• Serve hot with a cup of tea or coffee..

Bread Vada - Spicy Bread Donut

Today, I am sharing a quick and easy snack, Bread vada..As in a name,this snack is made with bread and combined another ingredient which is shaped into medu vada ( uzhunnu vada) or donut...This snack is suitable for those who wants to have quick snack and it can be made for few minutes..You can make this snack for iftar too..It tastes crunchy and delicious..Off to the recipe..

Recipe source : here

      Ingredients

• Bread slices ( white,brown or whole meal) - 5 to 6 slices
• Yogurt - 1/2 cup
• Semolina ( rava or sooji) - 1/2 cup
• Rice flour - 1/4 cup
• Onion,chopped - 1 small 
• Curry leaves,chopped - 1 tsp
• Coriander leaves, chopped - 1 tbsp
• Chopped green chillies - 1/2 to 1 tsp
• Cumin seeds - 1/2 tsp
• Ajwain ( carom seeds) - 1/4 tsp ( optional)
• Salt - to taste 
• Oil - for deep frying

     Method

• Cut the bread into small pieces and combine all the ingredients together in a bowl and make into dough..

• Divide the dough into small equal parts..

• Take one dough and gently press and make a large hole in the middle like medu vada or donut as shown in the picture..Repeat with other balls..

• Deep fry the bread vadas till both sides are golden brown..

• Drain into kitchen paper towel and serve it with chutney or ketchup..

    Notes

• You can also add spice powders according to your requirement.

Vegetable Fingers

Today, I am sharing healthy and easy vegetable snack, Vegetable Fingers..As name suggests, this contains lots of vegetable and spice and taste delicious too..As Ramadan is approaching near,you can try this snack for iftar or tea tea time snack..This snack is shallow fried in very little oil..Its good for kid who don't eat vegetable..Off to the recipe.

    Ingredients

• Boiled Potatoes - 2 medium
• Boiled Carrot - 1/2 of one large carrot.
• Boiled green peas/frozen peas - 2 tbsp
• Boiled beans (chopped) - 3 to 4 no,s
• Chopped green chillies - 2 no.s
• Chopped onion - 1/2 of one small onion
• Chopped garlic - 1 tsp
• Fresh/Dry Fenugreek leaves ( Methi leaves/Kasoori methi) - 1/2 tsp
• Pepper pdr - 1/2 tsp
• Turmeric pdr - 1/4 tsp
• Kashmiri/red chilli pdr - 1/2 tsp ( optional)
• Garam masala pdr - 1/4 tsp
• Amchoor pdr ( dry mango pdr) - a pinch ( substitute with few drops of lemon juice)
• Chopped coriander leaves - 1 tbsp
• Bread slices - 2 no.s ( grounded into fine powder)
• Salt - to taste

    Method

• Mash the vegetables and combine all the ingredients together in a bowl and roll into finger shape..

• Heat very little oil in a frying pan and fry all the vegetable fingers till light brown on all sides..

• Serve hot with tomato ketchup or any sauces or chutneys of your choice..

    Notes

• You can add desired vegetables of your choice..

• You can adjust the spice powders according to your requirement..You can also ignore some ingredients which is not there in your pantry..

• Make sure when you boil vegetables,strain the water completely..There should not be any water content in vegetables,otherwise it will break when frying...

• If you can't shape it, add little more bread crumbs and shape again..

Chatti Pathal / Chatti Pathiri - Layered Chappati ( Indian flat bread) with Meat fillings ( Malabar version)

Chatti Pathal/Chatti Pathiri is a Malabar snack which is slow baked in a wide pot..Its filling can be either sweet or savoury..Its procedure is similar to Italian Lasagne..Chatti pathal is made with layering of egg dipped thin chappati( Indian flat bread) or thin dosa ( crepes) which is sandwiched with savoury fillings like chicken,beef or prawns and slow cooked in wide pan...It may also use sweet filling like eggs,nuts,raisins,cardamom and coconut.. In our area, we make it with thin chappati layer and we prefer savoury fillings..we don't prepare it with sweet fillings...
My mom is expert in making this dish..She used to make this with chappati layer with chicken fillings and prepared mostly for iftar...I followed her method...Some area prepare two fillings like egg masala and chicken masala..They layer one part with egg masala and other layer with chicken masala and so on...But we prepare only one fillings..Traditionally, it uses more eggs for dipping the layer..But I reduced the usage of eggs..For me, making chappati layer is quite easy than crepes layer...My hubby didn't know this dish till he marries me..This snack is not common in his place..When my mom makes it for him for snack, he loves its taste very much..After 2 or 3 days of marriage ( 5 yrs before)he got 2 chatti pathal which is prepared by my relative..Its common in my area to give homemade snack to the newly wed grooms,when they come to meet him..Among them, he loves a chatti pathal which is prepared by my dad's aunt, who is a excellent cook..It tastes super delicious...After many years,my hubby still remembers its taste, he used to say it often whenever I prepared it for him :) ...
I made this snack on Iftar, I couldn't post this recipe earlier due to lack of time..I made this in a hurry, I am worried that whether it will taste good or not..To my surprise, it turns delicious and my hubby likes it very much..I made this with chappati layer with chicken masala filling.. I could not call it as snack as it is indeed heavy:)..For some people it may sound difficult..But believe me,if you plan it earlier so it is easier to prepare i.e prepare dough and meat masala earlier and assemble these for cooking later..If you make all together, its difficult for you... Leftover can be refrigerated and can be warmed in a microwave before serving...Do make this dish..Its a delicious one and I am sure your family will love to have it..Ok, lets go to the recipe..

Recipe Source : Umma

   Ingredients:

   1) For layer:

    I am mentioning two types of layers...One is chappati layer and other is dosa layer..Follow any       one of the method.

     For Chappati dough:

• All purpose flour/ Maida - 1 cup

• Salt - adjust accordingly

• Water - required for kneading

     Or 

      For dosa layer:

• All purpose flour/ Maida - 1 cup

• Salt - adjust accordingly

• Water - required for the batter

    2)  For Masala

• Chicken breast - 200 gm,shredded ( cooked with pepper pdr, turmeric pdr and salt)

• Onions, chopped - 4 large no.s

• Chopped coriander leaves - 1 tbsp

• Ginger-garlic paste - 1 1/2 tsp

• Chopped green chillies - 2 no.s

• Turmeric pdr - a pinch

• Garam masala pdr - 1/4 tsp

• Pepper pdr - 1/2 tsp

• Chopped curry leaves - 2 tbsp

• Salt - to taste

• Ghee - 1 tsp ( for greasing pan)

     3)  For dipping layers

• Small eggs - 3 no.s

• Milk - 1/2 cup

• Pepper pdr/ Green chilly chopped - 1/2 tsp

• Salt - to taste

     Method

      1) For layers

        Chappati layer:

• Mix all the ingredients mentioned for 'chappati layer' and make into smooth dough..Don't make into stiff dough,else its difficult to roll....Keep aside for 15 minutes

• Divide the dough into 5 equal gooseberry sized balls..

• Take one ball,dust a flour in your work surface and roll into thin round shape ( exactly like samosa dough)..Roll it into equal size according to your sauce pan...

• Continue the steps till all the dough is used up..Keep it aside..

• Heat a fry pan, place one chappati sheet and warm both sides one second each..No need to puff up or have a brown spots..Just warm,that's it...

• Repeat the steps till all the chappati sheets are warmed in a fry pan..

• Transfer this into plates and keep aside..

     Or 

      For Crepes layer ( dosa)

• Mix all the ingredients mentioned 'For dosa layer' and make into watery-thin batter than normal rice dosa batter..

• Heat a fry pan, take one ladle and swirl the pan immediately...

• Make it into thin crepes..No need to have brown spots or flip other side..

• Continue this steps and make 10 thin dosas of equal size according to your sauce pan..

• Transfer these to the plates and keep aside..

    2)For Masala:

• Heat a fry pan, add 1 tbsp of oil and add onions sprinkled with salt and saute till pink..

• Add ginger-garlic paste, chopped onion and chopped coriander leaves and saute till raw smell goes away..

• Add all the spice powders mentioned and saute till raw smell goes away..

• Finally add cooked shredded chicken  and mix well.

• Adjust salt and pepper if needed..

• Cover and cook for 2 mins at medium flame..

• Add chopped curry leaves and mix well..Off the flame and set aside to cool..

     3) For Egg batter:(For dipping)

•  In a blender, blend all the ingredients mentioned in 'For dipping layers' and transfer it into bowl..

    Preparation

• Take a non-stick wide pan, heat ghee at low heat and grease all the sides...

• Take a chappati or dosa and dip it in egg-milk mixture on all sides and place this on pan ( Make this process fast).

• Take handful of chicken fillings and spread sparingly with your hands..

• Dip another chappati or dosa in egg -milk mixture again and sandwich it on top of chicken masala..

• Spread another handful of chicken fillings and spread sparingly..

• Continue the process till all the fillings and layer is used up..Top should be covered with chappati or dosa layer..

• Pour remaining egg-milk mixture on top..Pour this in sides too,so if there is any gap it will close the fillings...

• Close it with lid and turn it into low flame..Can place tawa on bottom of the pan to prevent it from getting burnt at bottom.

• Cook for about 15 to 20 till sides and bottom is brown in colour..

• Off the flame..Cover a plate on top of pan and flip it carefully..

• In a fry pan, add half tsp ghee and swirl it...

• Cook the other sides for 5 minutes at medium flame, till light brown in colour..Be careful not to get too crisp..

• Off the flame and flip it into plate...

• When it cools down slightly, cut it into wedges or squares..

• Serve warm with a cup of tea or coffee..

    Notes:

• Do not overcrowd the fillings as it may break while taking a slice by hand..

• Do not make thick layers,as it may affect the taste of chatti pathal..Do make thin layer of chappati or dosa..

• Instead of chicken, you can make it with beef or prawns..

• Leftover can be refrigerated..Make sure to thaw and microwave at the time of serving..

Vegetable Bonda - Mashed Potato and Vegetable fritters

Bonda is a commonly made savoury snack in most of the Indian households...It is also made in Indian restaurant and street food stall too..Bonda is made with mashed potatoes which is combined with masala,dipped in gram/all purpose flour batter and deep fried...You might be thinking,why I am sharing such a easy dish? ( I mean Indians )...Well.there is speciality of this bonda..I included extra ingredients,i.e vegetables,which is not normally used in Bondas..Also, I used different spice powders from making of usual bondas ...This recipe is certainly my own..Its tastes amazingly delicious..My hubby loves it very much..I made this bonda two days before...Sorry once again for the late post...Do make this bonda and serve it for your family..Lets go to the recipe :)

     Ingredients

• Potatoes - 4 small no. or 1 large no.

• Onion,chopped -1 medium size

• Garlic-ginger crushed - 1 tsp

• Chopped green chillies - 1 or 2 no.s

• Chopped coriander leaves - 2 tsp

• Chopped curry leaves - 1 tbsp

• Frozen/fresh boiled green peas - 3 tbsp

• Chopped carrot - 2 tbsp

• Finely chopped beans - 2 tbsp

• Turmeric pdr - 1/2 tsp

• Chilli pdr - 1/4 tsp

• Pepper pdr - 1/2 tsp

• Garam masala pdr - 1/4 tsp

• Chat masala - a pinch ( optional)

• Mustard seeds - 1/2 tsp

        For batter

• Gram flour / All purpose flour - 1 cup

• Rice flour - 1 tbsp ( for crispiness)

• Asafoetida ( Hing/ Kayam podi) - a pinch

• Cumin seeds - 1/2 tsp

• Red chilli pdr - 1/4 tsp

• Salt - to taste

• Water - required for batter

     Method

• Cut the potatoes into half  and boil in pressure cooker along with skin for about 3 to 4 whistles..

• When the pressure subsides, take out the potatoes and strain in colander, to remove the water content..

• When it slightly cools, take out the skin of potatoes and mash the potatoes using potato masher or any large spoon..

• In a fry pan, heat oil and add mustard seeds and let it crackle..

• Add chopped onions, crushed ginger-garlic and chopped green chillies and saute for few seconds..

• Add chopped coriander leaves and add all the spice powders mentioned and saute till raw smell goes away.

• Finally add all the vegetables and salt and cook at high heat for 2 mins taking care not to let burn..

• Finally add mashed potatoes and mix well..

• Add chopped curry leaves and can adjust salt and spice if needed..

• Sprinkle chat masala ( optional ) and mix well. ( optional)..Off the flame and set aside to cool..

• When it cools down, divide the mashed potato mixture into equal small balls..

• Meanwhile make the batter for dipping.. In a large bowl, mix all the ingredients mentioned in 'for batter'..Make into semi- thick batter by adding water little by little... 

• Take one balls and dip in the batter one by one and deep fry in oil till both sides are slightly brown in colour.

• Drain and transfer these into kitchen paper towel..

• Serve warm with ketchup or chutney or serve as it is...Had it with a cup of tea or coffee..

Chemmeen Undaputt - Prawns masala stuffed Steamed Coconut Coated Rice Balls

Chemmeen Undaputt is a savoury Malabar delicacy,which can be served as a breakfast or as a snack..Its is made with rice dough, stuffed with prawns masala, that is rolled into round shape and then coated with shredded coconut and steamed...This snack is common in Kannur ( a district in Northern Kerala) area...As it is a steamed one,so it is definitely a healthy recipe ..Instead of prawns, you can add fish,clams and mussels...Its rice dough is similar as I mentioned in here and here..I made this for iftar 2 days before and my hubby and BIL loves it very much..Its a tasty snack..Prepare it and impress your family..Lets go to the recipe :)

    Ingredients:

    1)  For rice dough:

       I am giving preparation of rice dough in 2 methods..Try any one :)

        Method 1 ( This is Kannur way of preparing rice dough for pathiri, ada etc)

•  Par boiled rice (puzhagalari)- 1 medium Glass

•  Rice powder - 4 to 5 tbsp or enough for binding the dough

•  Salt - to taste

•  Boiled water - to soak the rice

     Or

      Method 2

• Rice powder - 1 1/2 cup

• Salt - to taste

• Boiling hot water - required for kneading dough

    2)  To Grind:

    a) Grated Coconut - 4 tbsp

    b) Fenugreek seed - 1 tsp

     3) For Marination:

• Prawns/button shrimps(cleaned and deveined) - 300 gm

• Red chilli/ kashmiri chilli pdr- 1 tsp

• Garam masala pdr - 1/4 tsp

• Turmeric pdr - a pinch

• Salt - to taste 

   4) For Prawns masala:

• Onions chopped - 2 medium size 

• Ginger-Garlic paste - 2 tsp

• Green chilly chopped -  2 no.s

• Turmeric pdr - 1/4 tsp

• Red chilli/ kashmiri chilli pdr - 1/2 tsp

• Garam masala pdr - 1/4 tsp

• Coriander leaves chopped - 1 tbsp

• Curry leaves chopped - few

• Coconut grated - 2 to 3 tbsp 

• Salt - to taste 

     5)  Other ingredient:

• Coconut shredded - generous amount for coating 

        Method

      1)  Preparation of prawn masala

• Marinate the prawns as mentioned and keep aside for 10 mins. 

• Heat a pan and pour some oil and shallow fry the prawns in batches at medium flame for about 4 to 5 mins turning each side till light brown.

• Drain and keep on kitchen towel.When cools down,cut the prawns in pieces.

• If using button shrimps,omit the cutting part. I used prawns, as button shrimps is not available in UAE and some other countries.Button shrimp tastes better. 

•  In the same pan ( used for frying shrimps), add chopped onions and salt and saute till translucent.

• Add ginger- garlic paste,chopped green chillies, turmeric pdr, chilli pdr and garam masala pdr and saute till raw smell disappears.

• Add Chopped coriander and saute again.

• Then add prawns and saute well.Finally add grated coconut and chopped curry leaves and saute again.

• Taste it,adjust the salt and spice according to your like.Cover and let it cook for 3 or 4 min at low flame. Off the flame and keep aside.

    2)Making of rice dough

       Method 1

•  Soak the par-boiled rice in a boiled water for 2 to 3 hrs. Boiled water is must,other wise it is difficult to grind.

• Grind the par-boiled rice with 1&1/2 cup water in a mixer. 

• Pour this blended rice mixture to the bowl, add salt. 

• Then add the "grinded ingredients' ..Grind it coarsely...

• Add rice powder and make it into smooth dough and divide it into small balls little bigger than gooseberry.

     Method 2

• In a boiling hot water, add salt and rice powder..

• At the back of wooden or any large spoon, mix the dough thoroughly..

• Add the 'grinded mixture' mentioned above and mix well..You can't knead the dough with your hands at that time,as the mixture is too hot to handle :)

• When it is slighly cools,but should be warm...Knead the dough with your hands and make into smooth dough..

• Divide it into small balls little bigger than gooseberry.Keep aside 

rice dough

      3) Making of  rice balls

• Take the plastic cover and apply oil on it.

•  Place a small rice balls into the sheet and flatten it thinly with your palm.

• Add 1 heaped tbsp prawns masala in centre and roll into ball shape along with plastic wrap..

• Then take out the balls and gently smoothen it with your palms...

• Then roll these balls in a grated coconut..

• Place the coconut coated rice balls  in the steamer and steam it for about 10 mins or till done.

• Serve warm with a cup of tea or coffee

Erachi Pola - Meat Masala Cake ( Malabar Spl)

Earlier, I shared some of the malabar sweet version of pola like apple pola, kayi pola and kadala pola..Today, I am sharing a savoury version of pola i.e Erachi pola - Meat masala layered cake..I used left over cooked beef,which I combined to make masala..You can also make it with chicken or mutton.. It is done by layering of bread-egg batter and meat masala,which is definitely a slow cooked one...I made this yesterday and my family loved this very much..Instead of savoury, you can make sweet fillings too.. Its very easy to prepare ..It tasted delicious and can be served for iftar..Do try this snack and impress your family..Off to the recipe :)

   Ingredients

     For Batter:

• Brown/White Bread - 8 pieces ( remove brown crust on all sides)

• Small Eggs - 4 no.s 

• Milk - 1 cup

• Pepper pdr - 1/2 tsp

• Salt - adjust accordingly

        For Masala:

• Cooked Beef / Mutton / Chicken, shredded - 1 cup ( pressure cooked with red chilli pdr, pepper pdr, garam masala pdr, turmeric pdr and salt).

• Onion,chopped - 2 small.

• Ginger - garlic paste - 1 1/2 tsp

• Chopped green chillies - 2 no.

• Chopped capsicum - 4 tbsp ( optional)

• Chopped coriander leaves - 1 tbsp

• Turmeric pdr - a pinch

• Garam masala pdr - 1 tsp

• Pepper pdr - 1 tsp

• Chopped curry leaves - 2 to 3 tbsp

• Salt - to taste

• Oil - 1 tbsp

• Ghee - 1 tsp

    Method

• In a blender, add all the ingredients mentioned in ' For Batter' and blend into smooth-thick batter..Keep aside.

• In a fry pan, heat l tbsp of oil, add chopped onions sprinkled with salt and saute till light pink..

• Add ginger-garlic paste and chopped green chillies and saute for few seconds till raw smell goes away.

• Add capsicum and chopped coriander leaves and saute well..

• Add all the spice powders and saute till raw smell goes away..

• Finally add cooked shredded beef and saute well..

• Add chopped curry leaves and mix well..

• Taste and adjust salt and spices..

• Close the lid and cook at low flame for 3 minutes to infuse the flavour...

• Off the flame and set aside..

        For assembling Pola:

• Heat a non-stick medium wide sized pan, add 1 tsp ghee and swirl or greese the pan on all sides of pan..Turn the flame into lowest..

• Pour half bread-egg batter and swirl the pan immediately..Close the lid and cook for few seconds..

• Spread meat masala in a circular motion and close the lid and cook for few seconds..

• Open the lid and pour remaining batter on all sides..

• Close the lid and cook for 30-35 minutes at a very low slow flame ( That's very important) till sides and bottom are brown in colour i.e when you touch on top, it should spring back...

• You can also place tawa under the pan, to prevent burning on bottom..

• Close the flame and flip it on large plate...

• When it slightly cools, cut it into wedges..

• Serve warm with the cup of tea or coffee..

Wheat Chicken Samosa

Samosas are a deep fried snack which is served as a snack or as a street food snack..Its outer covering is made up of  all purpose dough,which is filled with veg/non veg filling and folded into triangle shape and deep fried in oil..I think there is no Indian,who don't love hot and crispy fried snack..Even Arabs too make samosas..It is served in Lebanese restaurant too,which is near to my locality..Their fillings is not too spicy,but it tastes awesome...I tasted Punjabi Samosa in food outlet of one of the mall in Dubai..It tastes delicious. Mostly it do have veg filling, a combination of potato, green peas and other vegetables ...Now a days, samosa wrappers are available in almost all supermarkets,which makes our life easier..You can prepare your own fillings and fold it..I notice that store bought samosa wrappers absorb too much oil while deep frying. Instead of store bought, you can prepare your own dough..Its not difficult to make....

Today, I am sharing a recipe of healthy samosa...Instead of all purpose flour (maida), Wholewheat flour is used to prepare dough..I used chicken fillings,which is of course prepared by own...Instead of deep frying, I shallow fried in little oil..You can bake too..Left over can be refrigerated..Do make this samosa and impress your family..You can make this for snack or Iftar too..Lets move to the recipe :)

     Ingredients

        For dough:

• Wholewheat flour / All purpose flour -  1 1/2 cups

• Baking powder - 1/4 tsp ( optional)

• Salt - a pinch

• Oil - 2 tbsp

• Cumin seeds - 1 tsp ( optional)

• Water - required to make dough.

      For Filling:

• Boneless chicken,shredded - 1 cup ( cooked with chilli pdr,turmeric pdr, garam masala pdr, salt and pepper pdr,with little water and shred into pieces ).

• Onion,chopped - 1 medium size

• Carrot,chopped finely - 3 to 4 tbsp ( optional )

• Ginger-garlic paste - 1 tsp

• Green chilllies chopped -  1 to 2 no.s

• Turmeric pdr - a pinch

• Garam masala pdr - 1/4 tsp

• Red chilli pdr - 1/2 tsp

• Pepper pdr - a pinch

• Tandoori masala pdr - 1 tsp ( optional)

• Chopped coriander leaves - 1 tbsp

• Chopped curry leaves - 1 tbsp

• Thick yogurt - 2 tsp

• Salt - to taste

      Method

• In a bowl, mix all the ingredients mentioned 'For Dough'and make into smooth dough..Cover and keep aside for 1 hour..

        For Filling:

• Meanwhile make filling for stuffing samosa..In a pan,heat 1 tbsp of oil and add onions, sprinkled with salt and saute till pink..

• Add ginger-garlic paste and chopped green chillies and saute till raw smell goes away..

• Add chopped carrots (optional) and saute at high flame for 1 minutes..

• Then lower the flame and add all the spice powders and saute till raw smell goes away..

• Add chopped coriander leaves and saute well..

• Add cooked shredded chicken and saute well..

• Finally add yogurt and chopped curry leaves and mix well..

• Taste and adjust salt and spices..

• Close the flame and cook at medium flame for 2 minutes...Off the flame and set aside.

        For samosa dough:

• Knead the dough and divide it into small equal balls..

• Take one ball,dust the work surface or rolling board with flour and flatten the dough thinly with rolling pin..

• Cut the dough with four equal halves as shown in the picture..

• Take one half of dough, fold one part and press the tip and fold other part too and press where the tip is pressed previously,which is formed into cone shape as shown in the picture...Stick the edges of folded parts firmly.. You can make a thick paste of flour with little water and stick the edges ( I didn't use it)

• Place the fillings inside the cone and close the edges and stick the dough firmly...

• Make sure there should not be any gap in this dough, as it may absorb too much oil when deep frying it..

• Repeat the steps when all the dough and fillings are used up..

• You can deep fry or shallow fry it in little oil..You can bake the samosas too by greasing oil on all sides..

• You can keep left over samosas in a freezer and use it when desired..

• Serve warm with ketchup with a cup of tea or coffee..

For detailed folding of dough,pls refer here


 “Sending this entry to Ahlan Ramadan –The Healthy Way” ,hosted by Rafeeda, Hasna and Humi"

Chicken Bread Cutlet

Normally, Cutlets are made with mashed potatoes which is combined with meat or vegetable masala that is shaped into patties,dipped in egg batter, coated with bread crumbs and deep fried with oil..Today, I am sharing a recipe of bread cutlet... Instead of mashed potatoes, bread is used, which is shaped either in round or cylindrical shape...If you have leftover bread or if you have large quantities of bread, do make this snack....Its method is similar that I shared in crispy chicken cheese balls earlier...Whenever, I make this snack, its always a hit among my family..You can make these in large quantities and can be kept in freezer..Thaw it before deep frying .. You can make your own masala for this...Its a easy and delicious snack which can be served for iftar...Do try this yummy snack and impress your family...Lets go to the recipe :)

Recipe Courtesy: Umma

        Ingredients:

• Shredded chicken,cooked - 1 cup ( chicken cooked with pepper pdr,turmeric pdr and salt, de-bonned and shredded)

• Onion,finely chopped - 1 large

• Ginger-garlic paste - 1 tsp

• Green chilly,chopped - 1 or 2 no.s

• Turmeric pdr - a pinch

• Pepper pdr - 1/4 tsp

• Garam masala pdr - 1/4 tsp

• Coriander leaves,chopped - 1 tsp

• Curry leaves,chopped - 1 tsp

• Egg white - 1 

• All purpose flour ( maida) - 1 heaped tsp

• Bread slices - 10 to 12 no.s 

• 2 bread slice + 1 handful of cornflakes - ground into fine or coarse powder (Or you can use bread crumbs itself )

      Method

      Making of Chicken masala:

• Heat a fry pan,add onion and saute till pink.

• Add ginger-garlic paste and green chillies and saute for few seconds.

• Add all the spice powders and saute till raw smell goes away.

• Add salt ( adjust accordingly as cooked chicken contains salt) and coriander leaves and saute well.

• Add cooked shredded chicken and saute for 5 mins.

• Finally add chopped curry leaves and saute for few seconds. Off the flame and keep aside to cool.

      For outer crust and dipping:

• Remove the crust(brown side) of the bread and keep aside.For easy removing of the crust, place 4 to 5 breads on top of each other,press the breads and cut the brown edges with knife. Repeat with other slices and keep aside. 

• In a small bowl, make a paste of egg white and all purpose flour thoroughly with little water and keep aside.

• Place grounded bread and cornflakes in a plate and keep it ready.

• Divide the chicken masala according to the number of bread slices.

• Place little water in a bowl, soak one slice of bread in a water for half second and take out immediately...Don't soak it too long,otherwise bread will break..( you should make this process faster).

• Place soaked bread in your palm and press it with your other palm and drain out the water completely. This process is done in order to keep the bread soft. 

• Place one  tsp of chicken filling ( it depends upon the slice of bread i.e if using large slice bread add 2 tsp of filling and if using small size bread, use 1 tsp of filling)..

• Close the edges from side to top and make it into ball or cylindrical shape.. Don't overcrowd the feeling as it may break while deep frying..

• Repeat the steps till all bread and masala is used up.

• Dip each of the bread cutlet with egg - maida ( all purpose flour) mixture and roll the balls completely in bread-cornflakes powder. 

• In a deep pan, heat generous amount of oil at medium heat. When it turns hot,add all the balls one by one and deep fry these till both sides are golden brown in colour. 

• Take out and drain the balls. Place these on paper kitchen towel.

• Serve warm..It tastes better when hot..When you bite it, it gives crunchy taste.

• Serve it with a tomato ketchup or serve as it is..Have it with a cup of tea or coffee.

      Notes:

• Instead of chicken, you can substitute with soya chunks or vegetables or you can make it with sweet filling too like coconut and dates...

• You can make your own filling and play with the spices of your choice.

• Leftover or you can make large quantities of balls and keep it in freezer. Thaw for 1 hr before deep frying it.

Falafel with Tahini Sauce

Today, I am sharing a Middle Eastern snack, Falafel....Falafel is made with dried chickpeas or fava beans,sometimes combination of both,which is combined with spices and deep fried in oil..You can bake in oven too,if you prefer healthier alternative...Being born and brought up in UAE, Shawarma and Falafel are my favourite dishes...When I eat falafel many years ago, at first bite I feel love with this snack..We use to have it often..After marriage, I moved to dubai and there is a Lebanese restaurant nearby..I am very excited...I had falafel there, it tastes more delicious than I ate before. They served with tahini sauce along with vegetable pickles ( finger shaped vegetables kept in vinegar and salt for 2 days or more)...Tahini sauce is drizzled inside in Shawarma too.. I didn't know that I can make these at home,until I came to the recipe at this site here....I happy that this recipe has got the exact taste the one I ate in Lebanese Restaurant...You can make this recipe for iftar too..Its a deep fried snack..You can make it occasionally..For healthier alternative,you can shallow fry or bake it..Do try it and impress your family...

Recipe adapted from here

     Ingredients

• Dried Chick peas (White) - 150 gm

• Coriander seeds - 1 tsp 

• Cumin seeds - 1 tsp

• Small onion, roughly chopped - 1

• Garlic,roughly chopped - 3 to 4 large cloves

• Green chillies, chopped - 2 no.s

• Chopped coriander leaves - 1 1/2 tbsp

• Chopped flat leaf parsley - 2 tbsp

• Chopped mint leaves - 1 tbsp

• Baking soda - 1/2 tsp

• Rice flour/all purpose flour - 1 tsp

• Salt - to taste

• White sesame seeds - 1 1/2 tsp

• Vegetable oil - for frying

     Method

• Soak chickpeas in a bowl of water overnight..Next day, wash the chickpeas and drain in the colander..Keep aside..

• In a grinder, add coriander seeds and cumin seeds and powder it..

• In that add 'roughly chopped small onion' till 'chopped mint leaves' and grind at one stroke, coarsely..Do not grind into fine paste..Transfer these into large bowl..

• In a same grinder, grind chickpeas coarsely like paripp vada ( dal vada),i.e its texture must be grainy...Don't grind into fine paste..

• Transfer grinded chickpeas into the same bowl  along with onion and herb mixture...Combine thoroughly...

• Add salt,baking soda,sesame seeds and rice powder and mix thoroughly..

• Cover the bowl with cling film and refrigerate for l hour or take it outside at the time of frying..

• Divide it into equal sized balls and flatten slighly with your palm..Don't make it too thin..It should be thick..

• Heat a deep pan, add vegetable oil , when it becomes hot, add falafel and cook at medium flame till both sides are brown in colour..Do not fry at high flame, as outside will get burn and it remains uncooked inside..Always fry at medium heat..

• Drain it in kitchen paper towel and serve warm with tahini sauce or you can eat falafel directly without sauce too..

• Serving with tahini sauce is optional, if you want the recipe, here is recipe given below..

Tahini Sauce ( Roasted white sesame sauce)

The word ' tahina' means white sesame in Arabic...So tahini sauce is made with tahina paste ( roasted white sesame paste) which is combined with other ingredients which is diluted with little water..Tahina paste is available in almost all the supermarkets in Middle East...If tahina paste is not available in your locality, you can make it at home...Recipe of tahina paste is mentioned in 'Notes' section..I used ready made tahina paste while making this sauce..I didn't try to make tahina paste at home..I saw this recipe of tahina paste somewhere on Internet, I think..Do try to make it, if you need it...

    Ingredients

• Tahina paste ( white sesame paste) - 4 tbsp ** ( see notes)

• Thick yogurt - 3 to 4 tbsp

• Lemon juice - 1 1/2 tsp

• Garlic paste - 1 tsp

• Olive oil - 1 tsp

• Salt -to taste

• Water - 4 tbsp ( depends how thin or thick consistency of sauce you want)

• Pepper pdr - to sprinkle ( optional)

      Method

• Shake the can of tahini paste...This is done so that the oil which is settled on top,will combine everything together..

• Add tahini paste and yogurt in a bowl and mix well..

• Then combine rest of the ingredients except water and pepper pdr and mix well..

• Finally add water little by little according to your consistency and mix well..

• Taste and adjust salt you wish..

• Sprinkle it with little pepper pdr on top ( optional)

      Notes

• To make Tahina paste:  Roast white sesame seeds in a pan till light brown..When it cools down, add roasted sesame seeds in a grinder and grind into fine powder..Add olive oil little by little and make into smooth paste...Transfer these into clean can with lid and refrigerate..You can use it when desired..

• You can refrigerate left over tahini sauce and can drizzle it on home made shawarma or use it as sandwich spread too..You can have it with grilled meat too...

• While making falafel, always use fresh dried chickpeas and soak in water overnight..Don't use canned chickpeas, otherwise it will not get grainy texture while grinding...

Crispy Chicken Cheese Balls

Today, I am sharing a savoury snack item, Crispy chicken cheese balls..Now-a-days, I rarely make snacks, its due to my laziness...After long time, I decided to make a spicy deep fried snack..I have left over chicken and cheese in my refrigerator..Idea clicked me, why not combine together and make a snack??...As in the name, this is the snack made of chicken-cheesy combination..Any cheese or chicken lovers will love this crispy snack...This snack is prepared using bread slices stuffed with chicken masala ,sprinkled with grated cheese,which is dipped in egg batter and coated with grounded cornflakes, which gives crunchy effect..We used to make this bread balls which used different filling like chicken,vegetables and of course sweet filling likes dates and coconut...But coating we used mostly is bread crumbs .. But I decided to give coating with twist i.e grounded cornflakes..Main advantage of using cornflakes powder is it is crispy,does not absorb oil whereas in bread crumbs it does and it doesn't live traces of powder in oil after deep frying, where as in bread crumbs it does.. Me and my hubby enjoyed this evening snack with a cup of tea .Do try this snack and I am sure everyone in your family will love it..Lets go the recipe:

     Ingredients:

• Shredded chicken,cooked - 1 cup ( chicken cooked with pepper pdr,turmeric pdr and salt, de-bonned and shredded)

• Onion,finely chopped - 1 large

• Ginger-garlic paste - 1 tsp

• Green chilly,chopped - 1 or 2 no.s

• Turmeric pdr - a pinch

• Pepper pdr - 1/4 tsp

• Garam masala pdr - 1/4 tsp

• Coriander leaves,chopped - 1 tsp

• Curry leaves,chopped - 1 tsp

• Grated mozarella cheese or any grated cheese - generous amount. 

• Egg - 1

• All purpose flour ( maida) - 1 tsp

• Bread slices - 10 to12 no.s 

• 2 bread slice + 1 handful of cornflakes -ground into fine or coarse powder ( or you can ignore bread slices,ground powder with cornflakes itself)

      Method

      Making of Chicken masala:

• Heat a fry pan,add onion and saute till pink.

• Add ginger-garlic paste and green chillies and saute for few seconds.

• Add all the spice powders and saute till raw smell goes away.

• Add salt ( adjust accordingly as cooked chicken contains salt) and coriander leaves and saute well.

• Add cooked shredded chicken and saute for 5 mins.

• Finally add chopped curry leaves and saute for few seconds. Off the flame and keep aside to cool.

      For outer crust and dipping:

• Remove the crust(brown side) of the bread and keep aside.For easy removing of the crust, place 4 to 5 breads on top of each other,press the breads and cut the brown edges with knife. Repeat with other slices and keep aside. ( see pic 2)

• In a small bowl, beat eggs and all purpose flour thoroughly and keep aside.(see pic 3)

• Place grounded bread and cornflakes in a plate and keep it ready.( see pic 4)

• Divide the chicken masala according to the number of bread slices.

• Place little water in a bowl, soak one slice of bread in a water for half second and take out immediately...Don't soak it too long,otherwise bread will break..( you should make this process faster).

• Place soaked bread in your palm and press it with your other palm and drain out the water completely. This process is done in order to keep the bread soft. 

• Place one tsp of chicken filling ( it depends upon the slice of bread) and sprinkle little grated cheese on top of masala..( see pic 5)

• Close the edges from side to top and make it into ball shape. Don't overcrowd the feeling as it may break while deep frying..

• Repeat with other bread slices and keep aside.

• Dip each of the balls with egg - maida mixture and roll the balls completely in bread-cornflakes powder. (see pic 6)

• In a deep pan, heat generous amount of oil at medium heat. When it turns hot,add all the balls one by one and deep fry these till both sides are golden brown in colour. (see pic 7)

• Take out and drain the balls. Place these on paper kitchen towel.

• Serve warm..It tastes better when hot..When you bite it, it gives crunchy cheese feeling.

• Serve it with a tomato ketchup or serve as it is..Have it with a cup of tea or coffee.

      Notes:

• Instead of chicken, you can substitute with soya chunks or vegetables.

• You can make your own filling and play with the spices of your choice.

• You can ignore cheese if you don't like it.

• You can also coat it with breadcrumbs as you wish..

• Dipping with cornflakes gives crunchy feeling and it does not absorb oil.

• Leftover can be refrigerated or you can make large quantities of balls and keep it in freezer. Thaw for 1 hr  before deep frying it.

Masala Egg Bonda or Masala Stuffed Egg Fritters.

Today, I am sharing a savoury snack item, Masala Egg Bonda or Masala Stuffed Egg fritters..We make this dish mainly for iftar..It is prepared using hard boiled eggs, which is stuffed with yolk masala and dipped it in Gram Flour/ All Purpose flour batter and deep fried in oil..I'll be including with step by step pictures for the beginners to understand..Lets move to the recipe :)

    Ingredients:

       For Masala

• Hardboiled Eggs - 3 to 4 no.s ( boil eggs with lots of water with pinch of salt for 10-12 mins and remove the shells)

• Small onion,finely chopped -1 (or half of one large onion)

• Finely chopped ginger -1 tsp

• Finely chopped garlic - 1/4 tsp

• Finely chopped green chilly - 1 large or 2 birdeye chillies

• Turmeric powder - a pinch

• Black pepper powder - 1/4 tsp

• Garam masala powder - 1/2 tsp

• Cumin powder - 1/4 tsp ( optional)

• Finely chopped coriander leaves - 1 tbsp

• Finely chopped curry leaves - 1 tbsp

• Salt - to taste

• Oil - to deep fry

     For Batter

• Gram flour ( besan/kadala podi) / All purpose flour (maida) - 1/2 cup or more.

• Rice flour - 1 tsp heaped.

• Asafoeda ( kayam podi) - a pinch ( optional)

• Red chilli pdr - 1/4 tsp

• Salt - to taste.

    Method:

     For Masala:

• Slice half of the hard boiled eggs and remove the yolk  as shown below ( see pic 1)

• Crumble the yolk with your hands and keep aside.( see pic 2)

• In a fry pan,heat little oil and add chopped onions and saute till link pink.

• Add chopped garlic,ginger and green chilly and saute for few second.

• Add turmeric powder,black pepper powder,garam masala powder and cumin powder (optional) and saute till raw smell goes away.

• Add chopped coriander leaves and mix well.

• Finally add crumbled yolk and mix well for few mins.

• Add salt and can adjust spice of your choice.

• Add chopped curry leaves,saute for few secs and off the flame. Set aside to cool.( See the pic 3 )

      Assembling the eggs:

• Make the crumbled egg masala into balls  and divide it depending upon the egg halves as shown in picture. 

• Place masala yolk balls into the holes of egg whites as shown in the picture and set aside.      ( See the pic 5)

     For Batter :

• In a large bowl, add gram flour / all purpose flour and rice powder,salt,asafoeda and red chilli powder and mix well. 

• Add water little by little and make into thick batter. Make sure batter must be thick otherwise filling will come out, when deep frying in oil. If the batter becomes thin, add l tsp of gram / all purpose flour. ( See the pic 4)

• Meanwhile heat a oil in a deep pan. Take a masala egg half one at a time and place on a gram batter and pour the batter on top of the yolk masala thickly.

• Carefully take the masala egg along with the batter thickly and drop slowly in a oil to deep fry as shown in picture. ( See the pic 6)

• Repeat with other masala egg halves. When one side becomes golden brown, turn other side carefully without breaking,fry until it becomes golden brown on other side too..

• Drain and place these in kitchen paper towel.

• Serve warm with tomato ketchup.

Preparation of Egg Bonda

Palak Chicken Pakora or Spinach chicken fritters

Pakora or pakoda is the popular savoury Indian snack.There are many types of pakoras like onion pakora,vegetable pakora and non -veg pakoras too .Today, I am sharing a pakora with a twist, Palak Chicken Pakora or deep fried spinach chicken fritters.I had left over palak ( spinach ) that I made with Palak Dal Gosht earlier..Its a crispy savoury snack..Vegetarian can avoid chicken.I got this recipe from one of the cookery show..Its a tasty snack perfect for tea time...Do make it and impress your family..Lets go to the recipe :)

      Ingredients:

• Palak, cut into long strip - 1 cup

• Cooked chicken,shredded - 1 cup ( chicken cooked with little turmeric,salt and pepper pdr)

• Ginger,chopped - 1/2 tsp

• Green chillies,chopped - 2 no.s

• Onion,chopped - 1

• Curry leaves,chopped - 1 tbsp

• Turmeric pdr - 1/4 tsp

• Red chilli pdr - 1 tsp

• Garam masala pdr - 1/4 tsp ( optional )

• Asafoeda (kayam podi) - 1/4 tsp

• Rice powder - 2 tbsp ( for crispiness)

• Gram flour ( Besan flour ) - 1 cup

• Salt - to taste.

     Method:

• In a bowl, add all the ingredients mentioned above and mix together with little water and make a thick batter. Don't add too much flour and water.

• Take 1 tbsp of batter and deep fry in oil till both sides are golden brown.

• Drain and keep on paper kitchen towel. 

• Serve warm with tomato ketchup.

Fried Chemeen (Prawns) Ada or Fried Prawn masala stuffed rice dumplings

Adas or steamed rice dumplings is a Malabar ( Northern Kerala) cuisine. There are many types of adas like fish, mussels, chicken etc. Normally adas are made with rice flour which is stuffed with meat or fish masala which is crescent or cylinder shape and steamed. Now I am sharing a prawns adas with a twist. This Adas are steamed and then marinated with spicy coating and shallow fried...It may involve lots of steps..Prepare prawns masala and rice dough earlier,so its easy for you to prepare adas..It tastes yummy,when served warm..Serve it with tea or coffee.

Ingredients :

1) For the dough:

    a) Par boiled rice (puzhagalari)- 1 medium Glass

    b) Rice powder - 4 to 5 tbsp or enough for binding the dough

    c) Salt - to taste

    d) Boiled water - to soak the rice

2) To Grind:

    a) Grated Coconut - 1/4 cup

    b) Fenugreek seed - 1 tsp

3)For Marination:

   a) Prawns/button shrimps(cleaned and deveined) - 500 gm

   b)Red chilli/ kashmiri chilli pdr- 1&1/2 tsp

   c)Turmeric pdr - 1/4 ts

   d)Salt - to taste 

4) For Prawns masala:

    Onions chopped - 2 medium size 

    Ginger-Garlic paste - 2 tsp

    Green chilly chopped - l or 2 no.s

    turmeric pdr - 1/4 tsp

    red chilli/ kashmiri chilli pdr - 1/2 tsp

    Garam masala pdr - 1/4 tsp

    Coriander leaves chopped - 1 tbsp

    Curry leaves chopped - few

    Coconut grated - 2 tbsp 

    Salt - to taste 

5) For Coating of Dough:  

    a) red chilli/Kashmiri pdr - 2 to 3 tbsp

    b) Turmeric pdr - 1/4 tsp

    c) Salt - required

METHOD

Preparation of prawn masala

• Marinate the prawns as mentioned and keep aside for 10 mins. 

• Heat a pan and pour some oil and shallow fry the prawns in batches at medium flame for about 4 to 5 mins turning each side till light brown.

• Drain and keep on kitchen towel.When cools down,cut the prawns in pieces.

• If using button shrimps,omit the cutting part. I used prawns, as button shrimps is not available in UAE and some other countries.Button shrimp tastes better. 

•  In the same pan ( used for frying shrimps), add chopped onions and salt and saute till translucent.

• Add ginger- garlic paste,chopped green chillies, turmeric pdr, chilli pdr and garam masala pdr and saute till raw smell disappears.

• Add Chopped coriander and saute again.

• Then add prawns and saute well.Finally add grated coconut and chopped curry leaves and saute again.

• Taste it,adjust the salt and spice according to your like.Cover and let it cook for 3 or 4 min at low flame. Off the flame and keep aside.

Making of rice dough

•  Soak the par-boiled rice in a boiled water for 2 to 3 hrs. Boiled water is must,other wise it is difficult to grind.

• Grind the par-boiled rice with 1&1/2 cup water in a mixer. 

• Pour this blended rice mixture to the bowl, add salt. 

• Then add the "grinded ingredients' and rice powder and make it into semi - thick dough and divide it into small balls.

Making of Ada or rice dumplings

• Take the plastic cover and apply oil on it.

•  Place a small rice balls into the sheet and flatten it thinly with your palm.

• Add 1 tbsp prawns masala on one end of dough and close the other end and seal it. It can be made either moon shape or cylinderical shape.Continue the step till done.

•  Make a semi-thick paste of ingredients mentioned in ' for coating of dough' with  water and dip the Adas in this paste.

• Place the Adas in the steamer and steam it for about 10 mins or till done

Frying of Adas

• .Heat the pan,pour some oil and shallow fry the adas at medium heat till light brown. 

• Place it on a plate with kitchen towel.Serve warm.