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Sunday, 2 July 2017

Potato Cheese Balls



          These melt-in-the-mouth Potato Cheese Balls can now be had without deep frying them. You can use an appam chetti to make them as it requires very little oil. There will absolutely be no compromise on the taste. It is very easy and simple to make as it needs very little preparation. 

          Enjoy them as appetizers with coconut chutney, green chutney, tomato ketchup or mayo for a change. They are also perfect as a tea-time or party snack. So check my step by step method with photos to prepare these delicious small bites.











  • 2-3 potatoes, boiled & mashed
  • salt to taste
  • 2 tbsp. roasted chickpea flour
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. amchur powder (dry mango powder)
  • few small cheese cubes for the stuffing
  • oil to shallow fry
  • coconut chutney / green chutney / tomato ketchup to serve








          In a bowl, mix together all the above mentioned ingredients (except oil and cheese) and knead into a dough.

          Divide into small portions (makes around 10-12). Take one portion in your hand and make a dent in the centre. 

          Now stuff a cheese cube and close to seal all edges. Make similar balls and keep aside. Heat an appam chetti and pour some oil in each hole.

          Fry the prepared potato balls in it on a medium flame till light golden brown. Drain on a kitchen towel and serve with any chutney or sauce.





                  In a bowl, mix together all the above mentioned ingredients (except oil and
                  cheese) and knead into a dough. Divide into small portions 



                  Take one portion in your hand and make a dent in the centre.  Now stuff a 
                  cheese cube and close to seal all edges. 



                  Heat an appam chetti and pour some oil in each hole. Fry the prepared potato
                  balls in it on a medium flame till light golden brown. 





                               Serve with any chutney or sauce.













Stuffed Oats Cheela Roll


          
          If you are in a dilemma as to what to prepare for breakfast that is both healthy, nutritious and at the same time wholesome, then do try this very easy cheela made with oats and some mixed lentils. I also ground some spinach into it. The stuffing is that of some leftover aloo tikki (potato patties). 

          You can add any filling of your choice. Skip the potato and instead add some stir fried mixed veggies or sauteed sprouts for a diabetic friendly meal. Enjoy as a snack too or pack for your kiddies lunch. So please check a simple step by step method with photos to prepare it.









  • 1 tbsp. each of chana dal, split urad dal, split moong dal, masoor dal and tuvar dal
  • 1/2 cup oats powder
  • 1 cup spinach, chopped
  • 1 tsp. cumin seeds
  • 1" ginger
  • 2 green chilies
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. cumin powder
  • 1 tbsp. coriander powder
  • 3 eggs, beaten with a pinch of salt
  • few leftover aloo (potato) tikkis
  • sliced onion to serve
  • coriander leaves to serve
  • chopped green chilies to serve (opt)
  • tomato sauce to serve
  • oil to shallow fry







          Soak the lentils and cumin seeds in sufficient water overnight. Grind along with ginger, spinach, chilies and required quantity of water into a smooth paste. (the batter should be like dosa batter of pouring consistency).

          Add the oats powder, all the powdered spices and extra water. Mix well. Keep aside for 15-20 minutes. 

          Heat a tawa / griddle and grease with some oil. Sprinkle water and once it sizzles off, wipe clean with a kitchen towel. 

          Now pour a ladleful of the batter and spread it in a circle with the back of the ladle. Drizzle some oil around the edges and allow it to cook on one side.

          Flip it over and cook the other side too. Then pour some of the egg mix over the cheela and swirl it around so that it spreads evenly. 

          After it sets well, flip it over again and cook for a minute on a medium flame. Transfer to a serving plate. 

          Arrange the tikkis lengthwise, followed by the onion, coriander leaves, chilies and sauce.
Gently fold it and serve with more ketchup for breakfast or as a snack. They can also be a great lunch box meal too. 





               Heat a tawa and grease with some oil. Sprinkle water and once it sizzles off, 
              wipe clean with a kitchen towel. Now pour a ladleful of the batter and spread 
              it in a circle with the back of the ladle. Drizzle some oil around the edges and 
              allow it to cook on one side.



                 Flip it over and cook the other side too. Then pour some of the egg mix over 
                 the cheela & swirl it around so that it spreads evenly. After it sets well, flip it
                over again & cook for a minute on a medium flame. Transfer to a serving plate. 



                 Arrange the tikkis lengthwise, followed by the onion, coriander leaves, chilies,
                 sauce and cheese. 



                   Gently fold it and serve with more ketchup for breakfast or as a snack. They
                   can also be a great lunch box meal too. 










Saturday, 1 July 2017

Oats Thalipeeth



          Thalipeeth is a traditional Maharashtrian breakfast prepared from multigrain flours. Very healthy and wholesome, they can be had as a snack, dinner or can be a great lunch box meal too. But today I made Thalipeeth using  oats, a little bit of besan and other ingredients that are easily available in every kitchen. 

          You can also add greens like spinach, fenugreek, mint, etc. to make them more nutritious. It can be enjoyed with yoghurt, pickles, chutney, hummus or butter. So please check for a step by step method with photos to prepare it.








  • 1 cup oats flour
  • 2 tbsp. besan (gram flour)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • pinch of asafoetida
  • 1 tsp. nigella seeds (kalonji)
  • 1/2 tsp. red chili flakes
  • 1 tbsp. sesame seeds
  • 2 tbsp. fresh grated coconut
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, finely chopped
  • 1-2 fresh red / green chilies, chopped
  • 1 tbsp. oil to knead
  • 2-3 tbsp. coriander leaves, chopped
  • oil to shallow fry








           In a bowl, combine all the above mentioned ingredients (except oil to shallow fry ). Knead into a dough by adding water, little at a time. Cover and keep aside for 10-15 minutes.

          Divide the dough into small equal portions. Take each portion and spread it directly on a greased tawa / griddle into a small circle just like a poori with the help of some water.

          Make a hole in the centre. Drizzle 1-2 tsp. oil in the hole and around the edges and fry on a medium flame on both sides till done.

          Make similar Thalipeeth with the remaining dough and relish them hot, with pickle, butter, plain yoghurt, raita or green chutney. (Makes about 7 thalipeeth)


   








                    In a bowl, combine all the above mentioned ingredients (except oil to shallow
                    fry). Knead into a dough by adding water, little at a time. Cover and keep 
                    aside for 10-15 minutes.




                  Divide the dough into small equal portions. Take each portion and spread it
                  directly on a greased tawa / griddle into a small circle just like a poori with
                  the help of some water.



                Make a hole in the centre. Drizzle 1-2 tsp. oil in the hole and around the edges
                and fry on a medium flame on both sides till done.



                                Make similar Thalipeeth with the remaining dough.



                   Relish them hot, with pickle, butter, plain yoghurt, raita or green chutney.







Thursday, 29 June 2017

Hash Brown



          Hash Brown is a very popular American breakfast that is served in many eateries worldwide. It is loved by most of us I'am sure, just like me. So here it is - Hash Brown with Indian flavour. I added roasted cumin powder, besides other basic ingredients. 

          You can enjoy them as snacks with ketchup, green chutney, hummus or mayo. They can also be served as a patty in sandwiches, burgers or rolled in parathas / rotis topped with cheese spread, onion, tomato and lettuce.









  • 2-3 potatoes
  • 1-2 tbsp. rice flour
  • salt to taste
  • 1/2 tsp. roasted cumin powder
  • 1-2 fresh red / green chilies, chopped
  • 1-2 tbsp. coriander leaves, chopped
  • cream cheese / grated cheese as required
  • some sev to garnish
  • oil to shallow fry









          Prick the potatoes all over and pressure cook for one whistle. Set aside to cool. Peel off the skin and mash well.

          Mix with the salt, fresh chilies, coriander leaves, rice flour and cumin powder. Shape in any form you desire and refrigerate for some time.

          Heat oil in a pan and shallow fry on both sides till they turn brown in colour. Drain on a kitchen towel.

           Spread cream cheese and sprinkle some sev over it. Serve as a tea-time snack or as an appetizer with tomato ketchup / green chutney.
















Saturday, 24 June 2017

Chaa Gosht (Mutton Curry - Himachali Style)


       
          This is a very delicious mutton curry from the hill state of Himachal Pradesh. Mild in flavour, it is cooked in a buttermilk and roasted gram flour based gravy with a wide array of aromatic spices. It is cooked in mustard oil for that authentic touch and is relished with any type of Indian bread or rice. So please follow a step by step method with photos to prepare it. 









  • 400 gms. Mutton with bones, curry cut
  • 2 bay leaves
  • 3-4 green cardamoms
  • 5-6 cloves
  • 1" cinnamon stick
  • 2 kashmiri red chilies
  • 2 onions, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 1/4 tsp. asafoetida
  • 2 cups buttermilk
  • 2 tbsp. gram flour
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 3 tbsp. mustard oil
  • 1/2 tsp. cumin seeds











          Boil the mutton along with bay leaves, cinnamon, cardamoms, cloves, dry red chilies and 1 cup water till done. (You can pressure cook for 20 minutes on a low flame after the first whistle).

          Heat 2 tbsp. oil and fry the ginger and garlic for a minute. Then add 3/4 of the onion and saute till light brown.

          Add the salt, 1/2 tsp. turmeric powder and coriander powder. Mix everything well and keep aside to cool. Grind to a fine paste along with the red chilies that was boiled along with mutton.

         Dry roast the gram flour, cumin powder and rest of the turmeric powder till you get a nice aroma. Add the buttermilk and bring it to a boil. Simmer on a medium flame till it slightly thickens.

          Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes.

          Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency. 

          Heat the remaining oil in another pan and temper with cumin seeds. Saute for a few seconds and add the remaining onion. 

          Fry till light brown. Pour this tempering over the mutton gravy and stir well. Garnish with a mint sprig.

          Serve along with steamed rice, jeera rice, pulao plain biryani, naan, tandoori roti, kulcha or just plain chapatti. You can also have with dosa, appam or idiyappam.






                  Boil the mutton along with bay leaves, cinnamon, cardamoms, cloves, dry red 
                  chilies and 1 cup water till done. (You can pressure cook for 20 minutes on a low
                  flame after the first whistle).



                               Heat 2 tbsp. oil and fry the ginger and garlic for a minute. 




                               Then add 3/4 of the onion and saute till light brown.




                   Add the salt, 1/2 tsp. turmeric powder and coriander powder. Mix everything
                   well and keep aside to cool. Grind to a fine paste along with the red chilies
                   that was boiled along with mutton.



                    Dry roast the gram flour, cumin powder and rest of the turmeric powder till 
                    you get a nice aroma. 




                    Add the buttermilk and bring it to a boil. Simmer on a medium flame till it
                    slightly thickens.




                 Now add the ground paste and the mutton stock. Mix well and bring it to a boil.
                 Simmer for another 2-3 minutes.



                   Add the mutton and cook, covered for another 2 minutes or till you get the
                   desired consistency. 




                  Heat the remaining oil in another pan and temper with cumin seeds. Saute for
                  a few seconds and add the remaining onion. Fry till light brown. Pour this 
                  tempering over the mutton gravy and stir well. 




                 Garnish with a mint sprig.  Serve along with steamed rice, jeera rice, pulao
                 plain biryani, naan, tandoori roti, kulcha or just plain chapatti. You can also 
                  have with dosa, appam or idiyappam.








Friday, 23 June 2017

Mini Oats Uttapam



          Make your first meal of the day a healthy way. So why not with some Oats Uttapam - the mini version? So here is another one from my kitty. Do try them and relish with coconut chutney and sambar as and when you like - for brunch, mini tiffin, tea time snack or a lunch box meal. You can also try for a light dinner too. Why not.....So Bon Appetit!!!!






          Healthy eating is always welcome at my place. Who would deny a perfectly healthy, satisfying and a guilt free breakfast? So I try to create new recipes most of the time. Hubby and sons vouch for it, though I would go in for some greasy and spicy stuff sometimes to cater to my taste buds. 





  • 1/2 cup oats, dry roasted and powdered
  • 1/4 cup urad dal (split black gram) soaked overnight & ground
  • buttermilk as required
  • salt to taste
  • 1/2 tsp. red chili flakes
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1-2 green chilies, chopped
  • 2 tbsp. coriander leaves, chopped
  • oil to shallow fry
  • coconut chutney & sambar to serve






          Mix the ground dal paste, powdered oats and salt. Add required quantity of buttermilk to form a smooth batter of dropping consistency.

          In a bowl, mix together onion, tomato, green chilies and coriander leaves. Keep aside. Heat a non-stick tawa and add few drops of oil.

          Pour a small ladleful of the batter and drizzle some oil around the edges. Sprinkle some of the onion mix over it and cook till one side is done before flipping it over to cook the other side,

          Transfer to a serving plate. Make similar uttapams and serve them hot with coconut chutney and sambar as accompaniments for a healthy and a sumptuous breakfast.

















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