Crispy Crunchy Vegan Cheat Fries#SundayFunday

There is a saying.. looks can be deceptive! French fries? No these are cheat fries made from mashed potatoes a & fine semolina!! This is my take on the trending cheats version of French fries.

Ingredients
½ Cup Heaped boiled and mashed Potatoes
1 Cup Fine Rawa / Semolina
1¼ Cup Water
1 Teaspoon Sea Salt
1 Teaspoon Italian seasoning
¼ Teaspoon Black pepper powder

Method

Heat the water in a pan, when it comes to a boil, add the rawa, keep stirring till it gathers together and becomes a thick mass. Switch off the flame. Leave it to cool.
Add the mashed potatoes to the cooled mixture in it along with seasonings. This is a sticky dough so slightly wet your hand and knead it to a smooth dough. Let it rest in the refrigerator for at least 15 to 20 minutes, for it to chill and set well.

Now roll it on an oiled platform and cut into finger sized pieces.

Roll them in rice flour, dust all the excess flour.

Heat oil in for shallow frying broad pan . Shallow fry in hot oil till golden on all sides.

Serve hot with ketchup.

Enjoy these great crispy, crunchy party pleasers.

My Notes 

You can prepare these fries well in advance and refrigerate them for 3 -4 days. When required, do not defrost, fry them in hot oil on medium high flame. These can also be frozen. They freeze well.

Labels: French Fries, Mashed Potatoes, Rawa, Fine Semolina, Starters, Kids delight, Sunday Funday, Savory Snacks

Sunday Funday

Salty-Sweet for Valentines Day

• Pretzel & Caramel Chocolate Cake Mix Cookies by Amy’s Cooking Adventures
• Crispy Crunchy Vegan Cheat Fries by Sneha’s Recipe
• Potato Chip-Crusted Chocolate Tart by Culinary Cam
• Oven Roasted Honey Chilli Nuts by The Mad Scientist Kitchen
• Peanut Butter and Pretzel Crispy Treats by A Day in the Life on the Farm 
• Gluten-Free Sweet & Salty Baked Spicy Rice Chex by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice   

Matar Bharay Patties#SundayFunday

These pattie's are vegan, gluten free, delicious & healthy, made with potatoes and peas. These make a great snack. They can be prepared in minutes with simple ingredients. 

They are my son in laws favorite, made very often in my house.

Ingredients
For The Outer Covering
1 Kg Potatoes - boiled & mashed
Salt to taste
For The Filling
½ kg Shelled Green Peas
1" Piece Ginger - finely chopped
1 Teaspoon Cumin Seeds
¼ Teaspoon Black Pepper
¼ Teaspoon Red Chili Powder
4 Green Chilies- finely chopped
2 Tablespoons Chopped Coriander Leaves
¼ Teaspoon Salt or to taste
2 Tablespoons Oil

Method

For The Outer Covering
Boil the potatoes and mash them well add salt to taste.

For The Filling
In a pan heat oil over medium flame. Add in ginger and cumin seeds, fry till the ginger starts to change color. Add in the peas, chopped green chillies and sauté for a minute, then add in all the dry spices, red chili powder, black pepper powder and salt. Cover and let it cook till the peas are tender. Switch off the flame and mix in the chopped coriander leaves. Let the filling cool.

Take a ball of potato mix and flatten on your palm to make a cup. Put a tablespoons of the peas mixture,

cover it from sides, and make a round ball. 

Now flatten them into patties gently. Make all of the and shallow fry in a frying pan. 

These can be refrigerated upto 4 days, fry them whenever you want to enjoy them. Serve with sauce of your choice.

Enjoy !! 
Labels: Patties, Mashed Potatoes, Green Peas, Green Chilly, Stuffed ,Healthy snacks, Vegan, Gluten free, Sunday Funday, No Onion No Garlic, Vrat

Main Course Accompaniments

Broccoli Rice Casserole by Making Miracles
Garlic & Paprika Roasted Cauliflower by Amy's Cooking Adventures
Roasted Veggie Couscous by A Day in the Life on the Farm
Matar Bharay Patties by Sneha's Recipe
Cherry Tomato and Avocado Salad by Mayuri’s Jikoni
Creamy Macaroni Salad by Palatable Pastime
Peppery Nasturtium Raita / Nasturtium Yogurt Dip (Using Nasturtium Leaves & Stems by Cook with Renu

Dumplings In Ham Soup With Leftover Colcannon#Soupswappers

This Colcannon is become are favorite salad at home. We often make this salad. I had remaining colcannon, decided to make a soup, with ham and dumplings. It's filling soup on it's own, requires no accompaniment.

Serves 2 
Ingredients
750 Ml Chicken Stock
4 French beans - cut in 2 or 3 pieces
1 Large Carrot - chopped into dice sized pieces
1/4 Cup Shredded Purple Cabbage
3 Tablespoons  Leftover Colcannon
1 Leek - finely chopped
200 Grams Ham - finely chopped
For the Dumplings
1 Cup All Purpose Flour
2 Tablespoons Leftover Colcannon
½ Teaspoon Heaped Baking powder
¼ Teaspoon Pepper Powder
1/3 Cup + Butter Milk

Method

Take a large, saucepan , pour in the stock, colcannon, bean sprouts and chopped vegetables and mix it well, then place the pan on medium low flame bring to a simmer. Place the lid on and let it simmer for 10 minutes stirring in between.

In a mixing bowl, combine the flour, baking powder, pepper powder and colcannon. Then slowly pour in the buttermilk to bind the mixture into a biscuit dough ( do knead the dough too much).

Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Wet your hands a little and shape the dough into small ping-pong sized balls. Drop them on top of the soup. Put the lid back on the pot and simmer for 10 minutes. After 10 minutes with a spoon, gently turn the dough over and simmer for a further 10 minutes.

Serve them large soup bowls and enjoy with a spoon, it make a complete and filling meal.  
Labels: Ham, Pork, Irish, Leftover series, Soup, Soup Swappers, Pork, Mashed Potatoes, Dumplings, Main course, Serves Two 

Soup Swappers

Repurposing Frozen or Leftover Soups

• • Dumplings In Ham Soup With Leftover Colcannon from Sneha's Recipe
  • Four Ways To Use Leftover Chipotle Corn Chowder from Magical Ingredients
  • French Onion Soup Beef Casserole from Making Miracles
  • Leftover Chicken Pot Pie Soup Rice Casserole from Karen's Kitchen Stories
  • Leftover Chili Burritos from A Day in the Life on the Farm
  • Tomato Soup Barbecue Sauce from Palatable Pastime 

Stuffed Makhani Anda Paratha With Homemade Frankie Masala

Paratha is an easy breakfast, lunch or dinner recipe. Have a Stuffed Makhani Anda Paratha which is protein packed and super healthy, it as has eggs, made with whole-wheat flour and a Homemade Frankie Masala which adds an extra oomph, what would one want more for a nice breakfast or a meal in itself. Stuffed Makhani Anda paratha, is stuffed buttery egg paratha, an easy Indian brunch or meal in itself made with egg-stuffed in chapati dough rolled and cooked on a griddle.

Ingredients

For the Dough
2 Cups Wheat flour dough

Salt to taste

Water as needed
For the Stuffing

3 Egg(boiled) - grated
2 Medium Boiled Potato - Grated - for binding 

1 Teaspoon Heaped Homemade Frankie Masala
1 Green chillies - finely chopped 

2 Tablespoon Chopped Coriander leaves 

Salt To Taste 

½ Teaspoons Roasted Cumin powder 

¼ Teaspoons Garam masala powder
1 Tablespoon Heaped Mayonnaise 

1 Teaspoon Chilled Butter - grated 

Method
For The Stuffing

Boil the eggs and refrigerate them for 2 hours at least ( this makes a it easy to grate it).
Grate boiled eggs and potatoes. Mix all the given ingredients for the stuffing well. Taste for seasonings or add as required according to your taste. 

Make equal size balls.
For The Dough

Take the flour, salt into a large bowl, mix well, add water little at a time and knead it into soft smooth e dough. Keep it covered for at least 20 minutes. Then divide the dough into ball smaller than the size of the filling.

Take a ball of dough roll it into a small circle add the stuffing in between

then close it remove any excess dough.

Press the edges using hands and just roll edges of the paratha.

Roll it into a medium thick paratha, dusting the work surface with flour generously. Place each paratha on a parchment paper or a brown paper ( this become easy to lift and place it on the griddle, chances of the paratha breaking is nil).

Heat a griddle / tawa, when the griddle is hot then just the paper along with paratha and place it on the griddle and take off the paper. Let this cook on medium low flame till one side is done then flip it and and cook the other side, brush a little butter on both sides, till golden brown spots appear. 

Take this on to a serving plate. 

Enjoy with yogurt, pickle or ketchup. A delicious and filling meal.

Homemade Frankie Masala

2 Tablespoon Red Chilly powder
2 Tablespoon Amchur powder
1 Tablespoon Chaat Masala
2 Tablespoon Coriander Powder
1 Tablespoon Cumin Powder
1 Teaspoon Garam Masala Powder
½ Tablespoon Salt
Method

Mix well and ready. I use this in many of my recipes, this is as good as an all purpose chapati masala which adds an extra oomph to any dish you prepare.

Refrigerate this masala for better shelf life, to retain it flavor and color.

Lables: Breakfast, Egg, Mashed Potatoes, Whole Wheat Flour, Parathas, Indian Breads, Main course, Stuffed Flatbreads, Healthy, Breads, Homemade, Frankie Masala, Masalas,

Savory Aloo Masala French Toast Rollups #SundayFunday

Desi version of the Savory French Toast Rollups filled with a flavorful potato masala is easy to make, delicious, and perfect for Sunday brunch or an high tea party, or even more so pack these for your kids tiffin.

Ingredients
For filling
1 Large Potato - boiled and mashed
½ Teaspoon Oil
1 Small Onion - finely chopped
1 Green chilly - finely chopped
A Pinch of Turmeric powder
Salt - to taste
A Dash of Black Pepper powder
2 Tablespoons Finely Chopped Coriander Leaves

½ Teaspoon Mustard Seeds
A Sprig Curry Leaves

Other Ingredients
6 Bread slices
2 Eggs
2 Tablespoons Milk
Salt & Black pepper - to taste
2 Tablespoons Finely Chopped Coriander Leaves
Oil for frying as required
Mint Chutney for serving

Method
For the filling

Boil the potatoes, peel them and mash well. Set aside.
Heat oil in a skillet over medium heat, add mustard seeds, when they splutter add the curry leaves, onions and green chilies. Sauté till onions soften and turn translucent. Now add turmeric, salt and pepper, mix well. Add in the mashed potatoes, combine everything well to make sure there are no big lumps. Well well mixed take off flame, mix in the coriander leaves and let the filling cool. 

In a bowl beat the eggs in a shallow plate and keep aside.

To make the rollups

Remove the crust from all the bread slices. 

Roll each slice of bread with a rolling-pin to flatten it. 

Place a tablespoon or more of filling on one end of a slice of bread and roll it up tightly. 

With a pastry brush apply egg on the other end of the bread slice to seal the edges nicely. Place on a large plate or tray, with sealed side down. 

Make all of the rollups the same way. Cover these with a damp cloth and keep aside Now in the remaining egg add, milk, salt, pepper and coriander leaves in a shallow plate. 

Heat oil in a large skillet over medium heat. Dip each rolled up bread slice in the egg mixture and place in skillet, seam side down. Fry on each side for 2-3 minutes or till golden and crisp on medium high flame. Remove to a plate and keep warm. 

Do the frying in batches if you have to, dipping the bread only just before frying them.

Serve hot with Mint Chutney Oh! these are so yum, delicious taste awesome.

My Notes
You can prepare these rollups a day in advance and keep them in an airtight container in the refrigerator. Just before serving remove them out, dip in egg mixture and fry.

If you want to make them without egg. then prepare a slurry of a teaspoon of all purpose flour, 2 tablespoons of corn flour, water, make a thick slurry then add all the seasonings. Stir this mix before coating the rollups in it.

Labels : French Cuisine, Indian Style, Mashed Potatoes, Capsicum, Egg, Vegetarian, Breakfast, Brunch, Kids delight, Bread Slices, Starters, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Sue of https://palatablepastime.com/.

Sunday Funday: That Holiday Feeling!

• Caesar ColeSlaw by A Day in the Life on the Farm/
• Crackled Ginger Cookies by Culinary Adventures with Camilla
• Gingered Shrimp Cups by Sid's Sea Palm Cooking
• Holiday Salad by Making Miracles
• Kohlrabi, Carrot and Spinach Salad by Cook with Renu
• Marmalade Glazed Sweet Potatoes by Food Lust People Love
• Parker House Rolls by Karen's Kitchen Stories
• Savory Aloo Masala French Toast Rollups by Sneha's Recipe
• Turkey and Cranberry Reuben Sandwich by Palatable Pastime

Veg Pierogi Casserole#BakingBloggers

This Pierogi Casserole is rich, full of flavor and  makes a hearty meal. It's a wonderful change from the normal meal that we have at home. I served this with sour cream and some salad, which was so enjoyable and filling.  

This portion looks so little and one will think, how can this fill two  as meal, but it's so rich, heavy,  with the  sour cream and salad it's sorted. 

Serves 2
Ingredients  
3 Medium Potatoes - boiled and  peeled 
½ Cup Warm Milk
2 Tablespoons + 1 Tablespoon Heaped Butter
1 Larges Onions - finely  chopped
2 Cloves Garlic -  minced
3 Sheets Large Instant Lasagna 
1 Cups Shredded Cheddar cheese - or as required
Salt, Black Pepper powder & Red Chilly Flakes  to taste
1 Cup Sour Cream

Method

In a bowl add the milk , 2 tablespoons heaped butter and microwave for a 30 seconds on high powder or till the butter melts. Keep aside to cool. 
Boil the potatoes in a large pot with water  and a pinch of salt and cook until the potatoes are tender. Remove from heat, drain and cool. When cooled peel and mash them. Combine the milk ,butter with mashed potatoes, mix well, set aside.

Melt the remaining one tablespoon of the butter in a large skillet over medium high heat. Saute the onion and garlic in the butter for 5 to 10 minutes, or until the onions start to caramelize, season with salt and pepper. Switch of the flame and let is cool a little. Grease an oval 5 inch Pyrex dish with butter well.

Place a thick layer of the mashed potatoes into the bottom of a baking dish.

Top this with 1/2 of the onion and sprinkle of cheese, a dash of salt, red chilly flakes and black pepper.  

Arrange a layer of instant lasagna noodles, pack the dish by arranging pieces of the lasagna sheets. Repeat this with half of the remaining mashed potatoes, another layer of onion then the cheese and a layer lasagna.

Then again the remaining mashed potatoes
                             

then a good layer of cheese a sprinkle of red chilly flakes and black pepper.

Cover the baking dish with aluminium foil and bake,175°C for 35 minutes, remove the aluminium foil and again bake for another 10 minutes or until the cheese is melted and bubbly.

As you can see when I removed the foil some of the cheese got stuck to the foil so I patched with cheddar cheese slices and baked it again.

Serve with sour cream and  fresh salad. We had this as our meal and it was super delicious.

Enjoy!!

Labels : Vegetarian, Casserole, Poland, Baked, Mashed Potatoes, Sour Cream, Onion, Garlic, Gluten Free, Main Course, Cheddar Cheese, Baking Bloggers

Baking Bloggers

September 2020: Polish Baking

Baba Kartoflana - Polish Potato Pie from Food Lust People Love
Babki Śmietankowe (Cream Tarts) from Sid's Sea Palm Cooking
Kapusta Casserole – Polish Cabbage, Potato, and Bacon Bake from Making Miracles
Karpatka (Polish Carpathian Cream Cake) from Tara's Multicultural Table
Kolaczki - Jam-Filled Polish Cookies from Karen's Kitchen Stories
Kotlety Ziemniaczane from Culinary Adventures with Camilla
Mom Klik's Breaded Pork Chops from A Day in the Life on the Farm
Oven Braised Pork with Sour Cream (Karkówka w śmietanie) from Palatable Pastime
Piernik - Polish Gingerbread Cake from Caroline's Cooking
Polish Stuffed Cabbage Rolls from Cookaholic Wife
Veg Pierogi Casserole from Sneha's Recipe