Ricotta Vegetable Pan Rolls

The cheesy filling was super-yummy, and the crispy exterior was just perfect When I made these my kids went wild for these waiting when they were out of the pan. Crispy,cheesy, delicious… what’s not to love?.

Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!

Ingredients
For the Filling

2 Carrots - chopped finely
1 Small Onion - finely chopped
1 Tablespoons Red Capsicum - finely chopped
1 Tablespoons Green Capsicum - finely chopped
1 Tablespoons Yellow Capsicum - finely chopped
100 Grams Ricotta Cheese
1/4 Teaspoon Dried Dill
1/4 Teaspoon Steakpeper
1/4 Teaspoon Celery
1/4 Teaspoon White pepper
Salt to taste
1 Tablespoon Oil
For the Crepes

1 Cup All Purpose Flour
1 Cup Water
A pinch of salt
For coating

2 Tablespoons Cornflour
1/4 Cup Water
A pinch of Salt
Bread crumbs for rolling
Oil for frying

Method
Mix all the ingredients for the crepes and make a smooth batter that is lump free and thin. Let this batter rest for 15 minutes.

Grease a small nonstick pan pour in the ladle of the batter and swirl it around the pan (Do not use a spoon to make the crepes). Cover the pan for a minute open the lid and when the crepe starts leaving the side lift from the pan and keep on a plate and let it cool. This crepe should be thin or else when you fill them and start folding it it will crack. So check before you make the next crepe. Make all the crepes and keep side.

To make the Filling

In a nonstick pan heat oil, saute the onion till translucent, then add the carrot and saute it for a minute, cover and cook for 2 minutes, open the pan add the capsicum and all the seasonings, salt and saute for a 2 minutes then add the ricotta cheese and stir for a minute. Switch off the flame and keep aside to cool.

Take a crepe on place a tablespoon of filling (the quantity of stuffing will depend on the size of the crepe) on the end toward you and fold it (see pic). Then roll them and keep aside.

For the coating

Make a slurry by mixing the cornflour with water add the salt. Dip the pan roll in this slurry and roll in breadcrumbs.

Heat a frying pan with oil and shallow fry the pan rolls till golden brown. Serve when cool with kethcup. The kids had them without any sauce these got over in jiffy.

These pan rolls are soft and delicious this is the verdict ! 

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.

Labels: Breakfast, Kids delight, Starters, Blogging Marathon, Rolls, Wraps

Click here for Eggless & Vegan Pancakes

Mutton Kebabs

These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main course meal. Serve them with Mint Chutney.

Ingredients for Kebabs
1/2 kg Mutton Mince – chicken or beef can also be used
2 Medium size Onions
3 Tablespoons Coriander, finely chopped
4 Green Chilies finely chopped
1 Teaspoon Turmeric powder
1 Teaspoon Ginger  finely chopped

1 Teaspoon Garlic finely chopped
2 Whole Dry Red Chili

1 + 1 Egg
1 Teaspoon Garam Masala
A juice of a Lemon
2 Slices of bread- powdered in a mixer

Salt – to taste
Bread Crumbs as needed
Oil – for pan frying

Method
Wash and drain mince squeeze it, remove the any excess water.

Take the mince in a pressure pan add the whole dry red chili chopped in small pieces, turmeric powder and salt to taste, take 2 whistles without adding any water. When cooled check if there is any water then on high flame dry the mince, then grind it to a fine paste.

In a another kadai heat a teaspoon oil add the onion and ginger-garlic and fry till light pink, cool this mixture. 

In a bowl put the mince the onion mixture, coriander leaves, green chillies, garam masala, an egg, bread powder and the juice of the lemon and mix well. Cover the bowl with a cling film and place in the fridge for hour. 

After an hour take the mixture from the fridge, if the mixture seems to “wet” to hold the shape of the kebab, bread crumbs can be added to absorb the moisture. Take each portion and form it into a long sausage-like kebab while pressing on to a wooden skewer. Do this till the mix has firmly adhered to the skewer.  

Oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.

Lighlty beat an egg dip the Kebabs in egg and then in breadcrumbs, pat them with your hands lightly.   

Heat a little Oil in a skillet.  Place all the skewers,  brown the kebabs on one side, then flip them over and brown on the other side. 

These can be grilled - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required.
Serve hot with Mint Chutney.

I made some round to make Burgers and skewer ones put them into the wraps.  

Tip –
If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.

Labels: Mutton, Starters, Kebabs 

Spicy Fried Chicken Twister

These are great party pleasures. You can make them well in advance and deep freeze them for party. I usually make these twisters of 4 chicken breast and freeze them for any time use. They stay very well for a long time, like the package ones that you get in supermarkets. Any time you wish to use remove them from the freezer and fry them immediately in hot oil.

Ingredients for marination
2 Boneless chicken breast
1 Teaspoon Salt
1 Teaspoon Pepper powder
1 Teaspoon Paprika or Chilly powder
1 Tablespoon Chilly Garlic sauce 1 Tablespoon Chilly sauce

Ingredients for batter

4 Tablespoon Self raising flour
2 Tablespoon Corn flour
¼ Teaspoon Salt
¼ Teaspoon Pepper
1 Tablespoon Chili sauce
¼ Teaspoon Baking powder
Chilled water to make batter
1 Cup Corn crumbs OR Bread crumbs
Oil for frying

Method

Wash the chicken breast and pat them dry with a paper towel or kitchen towel then cut them in strips each 4 inch long. 

Marinate chicken strips with salt, pepper, paprika, chilly garlic sauce, chilly sauce for at least 30 minutes. Keep aside.


For the batter:

In a bowl add all the dry ingredients except the crumbs, add chilled water little by little to make a thick batter. Then dip each chicken strip in batter then roll in the crumbs and keep aside.

Heat oil in on medium flame fry each strip till done. Serve hot with any chutney or sauce. I used them to make wraps. These are also good to serve as party pleasures.

Labels: Chicken, Starters, Kebabs

Vada Pav (Mumbai Style) - Street food

Vada Pav is a hugely popular street food in India and has its origins in the state of Maharashtra. Vada Pavs are common to find in every part of India and is sold by roadside vendors and some shops. The first Vada pav was first sold in Dadar, Mumbai around 1970.

Vada pav is  served with a with different types of chutneys.

This dish was initially started as the most cheapest form of a meal for low income group, but due to its taste, this dish became so popular that many sophisticated hotels also have started dishing out this dish at extra cost. The Vada Pav is still regarded as a humble dish, and many people have it as their meal too.  My daughter loves Vada Pav, when she was in Brussels and we were visiting her, she asked me bring for her  Vada Pav.

This is recipe on day 3 which I choose from here.

Ingredients2 Big Potatoes - boiled and mashed lightly
1/2 Teaspoon Chilly powder
½ Teaspoon ground green chilly garlic paste
1/4 Teaspoon Turmeric powder
¼ Teaspoon Asafoetida
1/4 Teaspoon Lime crystals or 

1/2 Teaspoon Amchur powder - I used this
¼ Cup chopped coriander - chopped finely
Salt to taste
1 Teaspoon Oil

Oil as needed for frying

2 Green chillies for frying

For the Batter
¼ cup chickpea flour
2 Tablespoons Rice flour
1/4 Teaspoon Chilly powder
Salt to taste
Water as needed

To Serve
Pav/ Bread as needed
Green Chutney

Dry Lasun Chutney

Method

Mash the potatoes and add the chilly powder, ginger- chilly paste, turmeric powder, amchur powder, coriander and mix well. 

In a pan heat oil, add mustard seeds when they splutter add curry leaves, asafoetida and pour on the mixture and mix well. Make vada's and keep aside.  

In the meantime heat the oil in a kadai on medium flame.

To make the batter 

Mix all the batter ingredients and add water as needed to make a thick batter, as soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.

Making vada 

Dip the vada with a spoon into the batter and put it into the oil and fry till cooked. Fry green chilly also lightly and sprinkle salt a little keep aside.

To serve  

Slit the pav. Add dry lasun chutney on one side and on the other side green chutney place the vada.  

Press and serve with fried green chilies. 

Labels : Starters, Blogging Marathon, Street food, Savory Snacks, Vada Pav, Mumbai, Kids delight, Snacks

Healthy French Fries - made in the Microwave

August 15. 2014

Ingredients

2 Medium Size potatoes
Salt and Pepper powder to taste
1 Tablespoon oil

Method

In a oven proof bag place the potatoes with a tablespoon of water.  Lightly fold the bag and microwave on high for 2 minutes.  Remove immediately and place the potatoes in cold water.  When cooled , peel the potatoes and cut in fine matchsticks evenly sized. Place them in microwave proof flat dish and lightly sprinkle a pinch of salt and little oil , mix well and arrange them placed slightly apart.  Microwave on combination mode - Microwave + Grill for 3 minutes.  Remove and turn them, again Microwave on the above mode for 3 minutes, if you find it brown on the edges and cooked they are ready, or else place them again in combination mode for another minute or two.
Sprinkle pepper powder and serve.    These taste better than the deep fried ones.  We enjoyed them with Tiranga Rice.  You too try them and enjoy.

Note: These French Fries are not as crisp and brown like the deep fried ones ( see pic) but still taste better than the fried ones.

After you see that the fries are done keep them in the microwave, standing time 2 minutes.



Labels: Vegetables, Healthy, Starters, Potato

Sweet Corn Cheese Balls

August 11, 2014

My second recipe for the Blogging Marathon #43: Week 2 - Day 2. My beta was delighted to see the cheese oozing out and just enjoyed them with ketchup. 

Makes - 16 Balls
Ingredients
200 Grams Paneer  - grated
3 Slices Bread -  powdered
1 Large Potato  - boiled & mashed.
2 Tablespoons All Purpose Flour
1 Tablespoon Capsicum  -  finely chopped
2 Tablespoon Yogurt
3 Green chilies - finely chopped
1/2 Teaspoon Soda- bi- crab
2 Tablespoon Coriander - finely chopped
1/3 Cup Sweet corn -  crushed in a chilly cutter
Salt to taste
Cheese cut into small squares

For the coating
2 Tablespoon Corn flour
Fresh Breadcrumbs 

Method

Make a slurry with water and keep aside.
Mix all ingredients well. Make 16 equals balls. Take a ball flatten it like a puri, place a small piece of cheese, and roll it into a ball. Dip the balls in corn flour slurry and roll in breadcrumbs. Deep fry in hot oil on high flame.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43

Sending this to Srivalli's Kids delight event hosted by Harini with the theme - Healthy snacks


Labels: Blogging Marathon, Healthy snacks, Starters, Kids delight, Corn, Cutlets, Sweet Corn  Cheese Balls

Cooked Rice Cheese Patties (Leftover Series)

July 15, 2014

This is a part of the Leftover food series that I have  been blogging about.  There was left over rice and potatoes and that how this recipe came to be born.  These are delicious patties.  Do give it a try.

Ingredients
For the Patties
1 Cup cooked rice
1/4 cup Boiled and  Mashed potatoes
1/2 Teaspoon Chilly flakes
1/2 Teaspoon Coriander chopped
Salt to taste

For Stuffing
Cheese cubes cut into small pieces
Ghee and Butter for frying

Method
Grind the rice in a mixer coarsely. In a bowl add all the ingredients along with the ground rice and mix well.  Divide it into even size balls and keep a side.  Press each ball into a thick small puri, place a cheese piece in the center  and cover it. Roll it using light pressure to form a patties and keep aside.
Heat a frying pan and add ghee/butter and fry the patties till golden in color.

These patties were so soft and tasty that H enjoyed them with tomato ketchup.  The cheese was oozing out from the pattice as you can see from the pics.

Sending this to Mireille's and Elizabeth who are hosting this event.

Labels:  Starters, No Waste Food Challenge, Leftover series, Patties

Hatch Mexico Green Chile Peppers - Stuffed in Ricotta Cheese

June 10, 2014

This is a post after a long period of time.  Sorry folks, went on long holiday to Europe.  Had a restful and enjoyable holiday. Just that I am back from the cold to the heat.

These Green chilies are distinguished by the richness and depth of flavor they achieve when they are fire roasted/ fried. They are elongated, curvaceous and come to a blunt point. Their skin is semi thick, smooth, glossy and deep lime green in color. Inside the pod is a thin white membrane with trace amount of seeds. These chilies are not pungent, but are bright, succulent, sweet, tangy and rich with flavors and aromas of pepper, smoke and are mild.

I purchased these chilies from the market when I was in Brussels. They were looking so tempting because of the color and size could not resist buying them. These were stuffed with Ricotta cheese and they tasted so..so go..o..d . My daughter's friends and roommates, when, seen these, were very apprehensive to taste. I had to assure them that they are not pungent, as they do not have spicy food and that too green chilies ! ... just out of question.

When they tasted these they just could not resist having another. They tasted so succulent, tasty. The Ricotta cheese gives an awesome taste.

In India we get some what similar green chilies, which are slightly pungent.

I think enough of description about chilies, let's go to the recipe.

Ingredients
16 Hatch Mexico Green Chile Peppers
200 Grams Ricotta Cheese
2 Tablespoon Chick Pea Flour / Besan
1/2 Teaspoon Pepper Powder
Salt to taste
Oil for frying.

Method
Wash and dry the chilies. Slit them in the center and remove the thread and seeds. Apply a pinch a salt in each one of them, keep aside.

Mix the ricotta cheese, chick pea flour, pepper powder and salt together well.  Stuff each chilli with this mixture and keep aside.  

Heat Oil in pan and fry them on medium flame till slightly brown.   Serve with rice, dal  or rotis. 

They taste so yummy do give this a try.

Lables : Starters, Vegetables, Continental Cuisine