Designer Stuffed Sooji Rolls

 

          These beautiful stuffed Designer Stuffed Sooji Rolls Crepes turns out just amazing. These visually pretty rolls are very easy to prepare and can be a great party recipe. It will be a sure hit with the kids. They can be stuffed with any leftover dry veggie or any non-veg. curry.

           However, in this recipe I stuffed the sooji rolls with some leftover mixed veg. curry mixed with some seasonings. Give a designer look to it by forming some beautiful patterns to make them look appealing and appetizing. They can be served for snacks, breakfast or as a lunch box meal. So let your imagination run wild and surprise your loved ones by serving these amazing rolls. Do check out the step by step pictorial recipe to prepare them.

 

Ingredients - 

• 1/2 cup semolina / sooji
• 1/4 cup yoghurt
• 1/2 cup water
• 1/2 tsp. salt or to taste
• 1/4 tsp. pepper powder
• 1 tbsp. powdered dried rose petals
• 1 cup any cooked dry mixed veg. curry
• 1/4 cup veg. mayo
• 2 tbsp. chopped coriander leaves
• 1 tbsp. chopped pistachios
• 1 tsp. dried rose petals
• oil to grease the tawa & shallow fry

          In a mixing bowl, add the semolina, yoghurt, salt to taste, pepper powder and water. Combine well and keep it covered for 15 minutes. 

          Then blend it into a smooth paste. Take 1/2 cup of the batter and add the powdered dry rose petals. Mix well and pour into a piping bag or any squeezer bottle.

          In a separate bowl, mix together the cooked mixed veg. curry, mayonnaise, chopped coriander leaves, chopped pistachios and dried rose petals.

           Heat a non-stick pan / tawa and grease with some oil. Now make a pattern of your choice with the colored batter. 

          After a few seconds, pour a ladleful of the white batter and spread it around over the pattern so as to cover it. 

          Drizzle some oil around the edges and cook for a few seconds more. Then flip it over gently and cook the other side too. Similarly prepare rest of the sooji rolls & keep them aside. 

          Now take a sooji roll and place some of the stuffing lengthwise in one corner and fold gently like a roll.  

          Make similar designer stuffed sooji rolls and relish as it or with any chutney of your choice. 

In a mixing bowl, add semolina, yoghurt, salt to taste, pepper powder & water. Mix well & keep it covered for 15 minutes. Then blend it into a smooth paste. 

Take 1/2 cup of the batter & add the powdered dry rose petals. Mix well & pour into a piping bag or any squeezer bottle.

Heat a non-stick pan / tawa & grease with some oil. Now make a pattern of your choice with the colored batter. 

After a few seconds, pour a ladleful of the white batter & spread it around over the pattern so as to cover it. Drizzle some oil around the edges & cook for a few seconds more. 

                Then flip it over gently and cook the other side too.

               Similarly prepare rest of the sooji rolls & keep them aside. 

In a separate bowl, mix together the cooked mixed veg. curry, veg. mayonnaise, chopped coriander leaves, chopped pistachios & dried rose petals.

Now take a sooji roll and place some of the stuffing lengthwise in one corner.

                         Fold it gently to make a roll. 

Make similar designer stuffed sooji rolls & relish as it or with any chutney of your choice. 

Jowar Noodles (with South Indian Flavour)

 

             Noodles is an universal favorite and there are many versions to preparing it. It can be adapted according to individual preference. Easy and a quick recipe, noodles can be enjoyed anytime of the day or packed for a lunch box / picnic meal. 

             So check out my version of a healthy Jowar Noodles made with mixed veggies. It is a diabetic friendly recipe and can be enjoyed guilt free. I added some sambar powder for a spicy South Indian flavor. So dish out this colorful stir fry in a new avatar and enjoy. 

• 1 packet Jowar bajra noodles, boiled al dente & drained
• 2 cups chopped / sliced veggies (beans, carrots, capsicum)
• 2 tbsp. oil 
• 2-3 dry red chilies
• 1 onion, sliced
• 1 tsp. garlic, sliced
• 1 tsp. ginger, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• salt to taste
• 1 tbsp. sambar powder
• 2 tbsp. roasted peanuts
• 1-2 tbsp. coriander leaves, chopped
• 1 tbsp. lime juice

 

          Heat oil in a wok / pan and temper with mustard seeds and dry red chilies. Sauté for a few seconds. 

          Then add the onion, garlic, ginger, green chilies, curry leaves and stir fry till translucent. 

          Add the mixed veggies and continue to sauté till the veggies are fork tender. 

          Add the boiled noodles, roasted peanuts, salt to taste and sambar powder. Mix well and sauté for 2 minutes. 

          When done, add lime juice and serve, garnished with coriander leaves.

Egg Noodles in Spicy South Indian Flavour

 

          Noodles is an universal favorite and there are many versions to preparing it. It can be adapted according to individual preference. Easy and a quick recipe, noodles can be enjoyed anytime of the day or packed for a lunch box / picnic meal. 

          So check out my version of a healthy Bajra Noodles made with lots of  veggies and scrambled eggs. I added some sambar powder and idli Podi for a spicy South Indian flavour. You can simply omit the egg for a veg. version. So dish out this colourful stir fry in a new avatar and enjoy. Do check out the step by step pictorial recipe to prepare this yummy one-pot comfort food.

• 1 packet bajra noodles, boiled al dente & drained
• 2 cups chopped / sliced veggies (beans, carrots, capsicum, baby corn, mushroom)
• 1/4 cup boiled black chickpeas
• 2 eggs, beaten well with a pinch of salt & red chili flakes
• 2 tbsp. oil + 1 tsp. oil
• 1 onion, sliced
• 1 tsp. garlic, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 stock cube, crushed
• 1 tbsp. sambar powder
• 1 tbsp. idli podi 
• 1 tsp. red chili flakes 
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tsp. oil in a wok / kadai and stir fry the egg till it is well scrambled. Keep aside. 

          Heat remaining oil and sauté the onion, garlic, green chilies, curry leaves and asafoetida till translucent. 

          Add the beans, carrot and baby corn. Mix well and sprinkle some water. Cover and cook till it is fork tender.

          Now add the capsicum, mushroom, boiled chickpeas and the stock cube. Combine everything well and stir fry for 1 minute on high flame.

          Add the boiled noodles, followed by the sambar powder, idli podi and red chili flakes. Mix well and add in the scrambled eggs. 

          Give it a toss and switch off the flame. Garnish with coriander leaves and enjoy. 

                        Heat 1 tsp. oil & stir fry the egg till it is well scrambled. Keep aside. 

                     Heat remaining oil & sauté the onion, garlic, green chilies, curry leaves &                                           asafoetida till translucent. 

                     Add the beans, carrot & baby corn. Mix well & sprinkle some water. Cover 

                     and cook till it is fork tender.

                 Add capsicum, mushroom, boiled chickpeas & the stock cube. Mix well and 

                 stir fry for 1 minute on high flame.

                                 Add the boiled noodles, 

                     followed by the sambar powder, idli podi and red chili flakes. Mix well.

                      Add the scrambled eggs. Give it a toss & garnish with coriander leaves.

Filipino Chicken Adobo Salad

 

          Try out this simple and a hearty Chicken salad al la Filipino style and am sure you will be hooked to it. It is a perfect light dinner with or without any soup. This is a very easy salad recipe that comes in handy when you do not want to spend too much time in the kitchen. It is a one-pot comfort meal that is quite filling and gives you great satisfaction. So check out a step by step pictorial recipe to prepare this colorful, sweet & sour Filipino Salad. 

Ingredients - 

• 2-3 tbsp. oil
• 100 gms. of lettuce, shredded
• 1 cucumber, sliced
• 1 onion, sliced
• 1 tomato, deseeded & sliced
• 1-2 green chilies, chopped (opt)
• few basil leaves

Marination - 

• 3-4 chicken breast
• 3 tbsp. soy sauce
• 2 tbsp. vinegar
• 1 tsp. grated garlic
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili flakes
• 1 tbsp. sugar

Dressing - 

• 2 tbsp. lemon juice
• 2-3 tbsp. olive oil
• leftover cooked marination
• pinch of salt & pepper or to taste 

          Marinate the chicken breast with all the ingredients mentioned under MARINATION, overnight or for a minimum of 4-5 hours.

          Heat oil in a pan and pan fry the marinated chicken breast on both sides till done. Let it cool down for a couple of minutes. Then chop / slice them and keep aside. 

          Pour over all the leftover marinade to the pan and simmer on a low flame for 1-2 minutes. 

          To prepare the dressing - In a small bowl, combine all the ingredients (including the cooked marination) and keep aside. 

          In a large serving bowl, take all the veggies and the chopped chicken pieces. Just before serving, pour over the dressing and arrange the sliced chicken over the salad and enjoy.

 

                      Marinate the chicken breast with all the ingredients mentioned under                                                MARINATION, overnight or for a minimum of 4-5 hours.

   Heat oil in a pan & pan fry the marinated chicken breast on both sides 

    till done. Cool down for a couple of minutes. Then chop / slice them. 

                       Pour over all the leftover marinade to the pan & simmer on a low flame

                       for 1-2 minutes. 

                    For the dressing - In a small bowl, combine all the ingredients (including 

                    the cooked marination) and keep aside. 

                                 All the sliced / chopped veggies for the salad.

                                  In a large serving bowl, take all the veggies. 

                                   Add the chopped chicken pieces. 

                                 Just before serving, pour over the dressing.

                                  Arrange the sliced chicken over the salad.

                                   ENJOY !!!!!