Vrat Siddu With Walnut Chutney#AlphabetChallenge

Siddu is a traditional, stuffed steamed bread from the State of Himachal Pradesh, India. It's made from wheat flour dough, then rolled into thick circles, stuffed and steamed. I have made this for vrat/fasting so used bhagar/sama rice flour ( Barnyard Millet Flour). 

Ingredients
For The Siddu Outer Covering
150 Grams Bhagar/Sama Rice Flour
1 Teaspoon Ghee
¼ Teaspoon Sendhav Namak
For The Walnut Chutney
8 -10 Walnuts
3 Green Chillies
½ Cup Fresh Yogurt
Salt To Taste
For The Filling
2 - 3 Medium Potatoes - boiled & mashed
½ Teaspoon Sendhav Namak
¼ Teaspoon Black pepper
½ Teaspoon Grated Ginger - 1/2 tsp, grated
¼ Teaspoon Crushed Green Chilly
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Lime Juice
For Frying/Tadka
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Teaspoon Lime Juice
A Pinch Sendhav Namak
A Pinch Black Pepper powder
1 Tablespoon Finely Chopped Coriander Leaves
Method
For The Outer Covering

In a pot / kadai add 400ml water, salt & ghee mix well then add the sama rice flour, mix till it form a smooth batter. Then cook on low flame. With this method it require a little effort to knead. If your batter is still wet then spread it a plate and microwave for 2 minutes to dry it a little, then knead to a smooth soft dough. Cover and keep this aside, till we make the filling & Walnut Chutney
To Make The Walnut Chutney

Soak the walnuts in some little water for some time to soften them. Grind the soaked walnuts and green chillies with some salt to a fine paste. Add yogurt into a bowl and whisk well. Then add the walnut green chilli paste to the yoghurt, mix well and refrigerate till the Siddu's are ready to serve.
For The Filling

Heat desi ghee in a pan add the crushed green chilly, ginger and sauté for a minute, then add the mashed potato and mix well, add rest of the ingredients and give it a good mix. Filling is ready, let this cool.
To Make The Siddu

Make lemon sized balls of the dough. 

Place one ball on a lightly oiled plastic sheet/parchment paper. Roll out to a small disc / circle with hand or keep the ball between 2 sheets and roll with the chapatti/puri press. 

Use a cutter to cut it into a small circle. 

Place 2 tablespoons of the filling.

Gently fold it into as show in the above pic. and press the edges to seal it. 

Make all the Siddu's like wise. 

Steam the Siddu in a lightly greased steamer for 15 minutes. 

Insert a knife to check if the siddus are cooked( the knife should come out clean).
For Frying/Tadka

Heat desi ghee in a non stick broad pan, add the cumin seeds when they start to brown sprinkle a pinch salt, pepper and coriander leaves, mix well, then arrange the Siddu's on the pan When just start to change color at the bottom change sides and fry for a minute only. Switch of the flame.

Sprinkle lemon juice and serve with Walnut Chutney & Yogurt.

Labels: Alphabet Challenge, Steamed, Breads, Vrat, Walnuts, Chutney, Boiled Potato, Healthy, Indian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "S"

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Deviled Eggs with Celery & Shrimp 
• Blogghetti: Italian Sausage Stuffed Shells
• Sizzling Tastebuds: Sago Idli Sabbakki Idli 
• Mayuri’s Jikoni: Sai Bhaji  
• A Messy Kitchen: Salted Crispy Chewy Oatmeal Cookies 
• Food Lust People Love: Scallop Roe Bottarga
• Karen’s Kitchen Stories: Sear Roasted Steak 
• Magical Ingredients: Sesame Scallion Star
• Jolene’s Recipe Journal: Sheet Pan Gnocchi with Sausage, Peppers and Onions
• Culinary Cam: Squash Blossom Crêpes 
• A Day in the Life on the Farm: Strawberry Shortcake Cheesecake
• Sneha’s Recipe: Vrat Siddu With Walnut Chutney 

Potato Cheese Samosa#SundayFunday

Make the perfect Potato Cheese Samosas for snack time or kid's lunch box. These are crispy, crunchy pockets filled with potatoes and cheese . These samosas are perfection in every bite. Eat them on their own or dunk them in a hot & sweet ketchup or any sweet or spicy chutney of your choice.

Cup Measurement 250ml
Ingredients
For Dough
1 Cup All Purpose Flour
½ Teaspoon Sea Salt
2 Tablespoons Ghee - melted
¼ Cup + 1 Tablespoon Water - I used
For Filling
½ Boiled Potatoes
¾ Boiled Green Peas
8 - 10 Mint Leaves
2 Tablespoons Green coriander Leaves
3 Green chilies or to your spice level
¼ Teaspoon Red Chili Flakes or to your spice level
½ Teaspoon Salt or to taste
100 Grams Grated Mozzarella Cheese
Oil for frying as required

Method

For The Dough 

Mix all the ingredients in a bowl and knead to a stiff dough. Take it out on to a work surface and again knead for 2 minutes till smooth. Cover and let it rest for at least 15 minutes.

In the meantime let's make the filling

In bowl add all the ingredients as mentioned except the cheese. Mix well, taste for salt and spices add according to your taste if required. 

Then add the cheese and again mix well.

Filling is ready.

Look at this post to make the Samosa.

Place the filling and seal the samosa. 

Heat the oil in a kadai, and deep-fry the samosas on a slow flame till they turn golden brown in color. Drain on absorbent paper. Keep aside. 

Serve. Eat them on their own or dunk them in a hot & sweet ketchup or any sweet or spicy chutney of your choice.  

Labels: Sunday Funday, Boiled Potato, Cheese, Snack, Kids delight, Party pleasers, Street food, Samosa

Sunday Funday theme is "Kids Lunch Box"   

• Brookies from Karen's Kitchen Stories
• Cinnamon Applesauce Muffins from Amy's Cooking Adventures
• Crescent Roll Pizzas from A Day in the Life on the Farm
• Corn Spinach Muffins from Mayuri’s Jikoni
• Kidney Bean Patties Wraps for Lunch Box from Cook with Renu
• Potato Cheese Samosa from Sneha’s Recipe
• Swiss Cheese Spread from Palatable Pastime

Bauernfrühstück (German Farmer’s Breakfast)#SundayFunday

Bauernfrühstück is a German country breakfast. A Farmer's breakfast which simple & filling dish made from fried potatoes, eggs, onions and bacon or ham, pan fried as an omelette. . The Berlin version of the same is called “Hoppel Poppel”. This can be had for lunch or dinner!

I made a vegetarian version to for my hubby, with an addition of cottage cheese and minus the ham rest ingredients and method the same.

Serves One
Ingredients
2 Medium Potatoes - skinned & sliced in roundels
2 - 3 Tablespoons Duck Fat /Bacon Fat or Olive Oil
1 Large Onion - sliced
2 Scallions/Spring Onions - roughly chopped
4 Tablespoons Each Red & Green & Yellow Bell Peppers - diced
2 Big Slices Ham  - chopped
4 Tablespoons Chopped Celery Ribs
1 Teaspoon Dried Chives
2 Tablespoons Chopped Parsley
2 Eggs- whisked
Salt to taste

Method

Slice the potatoes in roundels and boil the potatoes in a saucepan of lightly salted water till just cooked. Drain, rinse with cold water to cool and set aside.

Heat olive oil in a large skillet on medium high heat. Add the onions and sauté till they are golden brown. Then add the potato roundels and sauté till they too start to brown, 

now add in the ham and sauté for a minute 

then add the bell peppers, celery, chives and spring onions and sauté for 2 minutes or till they soften a little. 

Now spread it evenly and then add the whisked eggs, evenly distribute it. 

As soon as eggs begin to firm up, switch off the flame.

Serve and Enjoy!! We had this with garlic bread.
Labels: Breakfast, Egg, Bacon, Ham, Cottage Cheese, Boiled Potato, Main course, Germany, Sunday Funday, Serves One

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of October 2021, is Stacy of Food Lust People Love: and the theme is Oktoberfest (German recipes)".
Here are some of the German Recipes made by us.
Bauernfrühstück (German Farmer’s Breakfast) from Sneha's Recipe
Bavarian Cheese Spread from Food Lust People Love
Beer Braised Steak from Palatable Pastime
Beer Brats on Pretzel Rolls from Amy's Cooking Adventures
Obatzda (Cheese Spread) from Making Miracles
Oktoberfest Breakfast Casserole from A Day in the Life on the Farm
Sourdough Soft Pretzels from Karen's Kitchen Stories