Bread Potato Rolls - Vegetarian

There was a time when my daughter was in school, I used to make these bread rolls often for tiffin. Now eating deep fried stuff is not welcome in the house, not because of any health issues, but as there is a saying "Prevention is better than cure". Deep fried snacks is rarely made, they prefer shallow frying or baked snacks.

For this month, week 2 the theme is "Deep Fried Love" I, will prepare snacks, that,  was once loved in the house . The first recipe is Bread Potato Rolls.

Bread rolls are easy and the filling is versatile, you can mix any veggies that you like. Bread can be a day or two old or fresh to make the rolls. This snack can be served with afternoon tea, as an appetizer or kid's tiffin.

Let's make the filling of this mouthwatering snack.

Makes 8 Bread Rolls.
Ingredients6 - 8 Bread slices
2 Medium Potatoes - boiled,  peeled and mashed
1/4 Cup Green peas -  boiled
1 Teaspoon Oil
1/4 teaspoon Cumin seeds
1/2 Teaspoon Salt
1/4 Teaspoon Red chili powder
A pinch of Turmeric powder
A pinch of rock salt
1/2 teaspoon Chat Masala
1 Tablespoon Coriander finely chopped
1 Green chilly - finely chopped
1 Teaspoon Ginger - grated
Bread crumbs as required
Oil to deep fry

Method

Trim the edges of the bread slices.

Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add green peas, green chili, and ginger, and stir for a few seconds.

Add the potatoes and all the spices and stir-fry for a minute. Add the chopped coriander and take off the flame.

Taste the mixture; it should be a little spicy, as it will taste milder when covered with bread. Keep aside to cool.

Take a tablespoon of the mixture, make an oval shape. Make 8 rolls. (The size of the potato rolls will depend on the size of the bread).

Fill a small bowl with water to wet the bread. Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread moist.

Place the filling in the center of this bread and mold the bread to completely covering it all around, giving an oval  or round shape.  Repeat to make all the rolls.

Roll them in bread crumbs, keep them aside for about five minutes, before you start frying, (this will evaporate some of the moisture from the bread so that it absorbs less oil while frying and also makes the rolls crisper).

Heat the oil in a frying pan on medium high heat. Drop 3 to 4 rolls slowly into it, taking care not to overlap them.

Fry the bread rolls until they are golden brown, turning occasionally. it takes about two to three minutes. Take them out over a paper towel.

Serve them hot with Mint Chutney or Tomato ketchup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Potato, Deep Fried, Snack, Blogging Marathon, Starters

Baked Green Chutney Chicken

Green chutney is an excellent combination with tandoori chicken, you can find its recipe below. You will never have cravings for the restaurant tandoori chicken if you taste this one.

I try not to deep chicken, and baking is the best option. In baking the chicken remain juicy and absorbs the flavors. Baking is also hassle free, place the chicken in the oven and after 10 mins just check and turn them, that all. Baking also requires hardly any oil. The chicken once baked is oil free and healthy. Prepare and enjoy!!


Ingredients
6 Chicken Drumsticks – skinless 

For the green chutney
Small bunch of fresh coriander
Small bunch of fresh mint
2 Teaspoons Ginger-garlic paste
3 - 4 Green chillies - chopped
1 Teaspoon Cumin seeds
2 Tablespoons Lemon, juice
1 Teaspoon Salt
200 Grams Thick Yogurt
2 Tablespoon Oil - I use Mustard Oil

Method

Mix all the ingredients blend to make the chutney. Keep aside.

Wash the chicken drumsticks. Pat dry with a paper towel. Make 2 – 3 deep slits on the fleshy part of the chicken so that the marinade can penetrate inside the flesh. Rub the marinade all over the chicken drumsticks one by one. Remember to rub the marinade inside the slits. Put them in the refrigerator for at least 8 hrs or overnight.

Preheat oven at 180 degress.. Arrange the chicken drumsticks on the baking pan. Brush the chicken with oil or pour little oil on them ( this step is optional). Place the tray in the center rack of the oven. Bake it for about 12 – 15 minutes. Take out the tray carefully using your oven mitts. Turn them over and brush/pour a little oil on the chicken pieces (this is optional). Return the tray to the oven. Bake for another 10 – 12 minutes. 

When done just turn on the broiler and let the chicken remain in for a additional 2 minutes.  Switch off the oven and let it stand for 3 minutes more.  Take out the tray when the drumsticks are done. Be careful not to burn the chicken pieces. (The juices that surrounds the chicken would be burnt and the skin of the chicken pieces might be stuck to the foil when you take it out.) Slowly take out the drumsticks after 2 minutes using a tong.   Serve and En.. joy...........

Labels : Chicken, Blogging Marathon, Starters

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Pizza Cones - How to make Pizza Cones

Pizza cone is an innovative way to give kids . A perfect snack that is both delicious and impressive, while still being easy to make. Bread cones are not that difficult to make! Wrap strips of dough around each cone and you have a tasty snack which you can serve next to tea. Fill them with salad, vegetables and with any sauce. Kids will love this.. This was one recipe that was on my to do list, but for some reason kept postponing it. The other day my daughter was carving for pizza, so I made this and gave her, she was simply dumb founded. She could not believe that these were made at home. She loved these.

Ingredients:

For dough:
2 Cups Flour
1/2 Cup  Warm Milk
1.1/2 Tablespoons Milk powder
2 Teaspoons Sugar
1 Tablespoons Oil
1 Tablespoon Melted Butter
2 Teaspoons Instant yeast
3/4 Teaspoon Salt
Warm water to make dough
Sesame seeds for sprinkling
Milk for brushing

For filling:

200 Grams Chicken breast
1/2 Teaspoon Garlic paste
1 Teaspoon Lemon juice
1/2 Tespoons Chili sauce
1/4 Teaspoon Mixed herbs 
1/4 Teaspoon Black pepper
1/4 Teaspoon Salt or to taste
1 Teaspoon Oil
1 Teaspoon Butter 

For sauce:

1/4 Cup  Thick Yogurt
1 Tablespoon Mayonnaise
1 Teaspoon Tahini paste 
1/2 Teaspoon Lemon juice
1/2 Teaspoon Pizza seasoning
1/4 Teaspoon Salt or to taste
1/4 Teaspoon Garlic paste
Lettuce thinly sliced

Method:

For dough:

Mix all the dough ingredients together expect the water and mix well.  Then add water as required and make soft dough , keand well and keep it in an oiled bowl and allow it to rest until double in volume.

When it doubles in size, punch down and roll it into a log and Cut the dough in 12-14 pieces. Shape them into balls and set aside to rest for 15 minutes. 

Wrap the cones in aluminium foil and grease them with oil well.  Roll each ball into a rope, roll them around the greased cone molds and leave them for 15 minutes.

 Brush with milk wash  and  sprinkle sesame seeds.

Bake in a pre heated oven at 180 C for 18 - 20 mins or until golden.

For filling:

Marinate chicken with all the ingredients for about ½ an hour

In a pan heat oil and butter, stir fry chicken until tender. 

For the sauce:

Combine all the ingredients.

To assemble:

Stuff each cornetto with lettuce, grilled chicken strips and finalyy drizzle with the prepared sauce. 

Enjoy your snack!

Linking this to Srivalli's Come , join us for breakfast event and her Blog Anniversary Mela
Lables : Starters, Breads, Blogging Marathon, Kids delight, Pizzas, Sandwiches 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Vegetable Puffs

Here's a simple snack for a party. Takes hardly any time to put together, and totally delicious. These can be prepared well in advance and kept.

I have lot of memories associated with Vegetable Puffs. My mom used to get this for me very often. I like both the sweet and savoury version. Nowadays I make this puffs often using homemade puff pastry sheet, making them at home gives you a different joy that just cannot be explained. I made these for a party in my house and they turned out superb with crispy outer layer and delicious filling.

Ingredients:

1 Pastry sheet
4 Potatoes
2 Carrots
1/2 Cup Beans
1 Onions – finely chopped
4 Green chillies –  finely chopped
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander- Cumin powder

A pinch of Garam masala powder
1 Tablespoon Coriander leaves – finely chopped
Salt as required
1 Tablespoon Oil

Method

Take a pastry sheet from freezer and thaw for 30 minutes.

Boil the potatoes,peel and cut into small pieces or mash them lighlty .

Heat oil in a pan, add chopped onions fry till translucent, then add the beans, carrots, green chillies and fry for  few mintues.  Add turmeric, salt, coriander cumin powder and fry well.  Cover and cook till veggies are cook.  Then add mashed potatoes and fry for 3 -4 minutes.  Take down from flame add the garam masala powder and coriander leaves.  Mix well and keep to cool.

Slowly unfold the pastry sheet and cut into  square pieces. Roll each piece with rolling pin to make it little thinner.

Put about 2 tablespoons of vegetable filling in each of them, applying little water over the edges.  Fold the puff and lightly press the edges.  Arrange them in a tray (do not grease the tray) and lightly brush them with milk.

Bake in a preheat oven to 180  degree. Place the prepared puffs on a baking tray and bake for 20 to 25 minutes.

Tastes good when warm with tomato ketchup.

Linking this to Srivalli's Come , join us for breakfast event and her Blog Anniversary Mela

Labels: Starters, Blogging Marathon, Pure Veg, Puffs

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Lebanese Shish Tawook / Chicken Kabob

This month in Mena's Cooking Club, I am travelling to Lebanon our host Sarah choose this recipe. Have you been there! I have not, but that's the advantage of blogging, you still get to enjoy world's cuisine in your home kitchen.

In Lebanon, Shish Tawook can be found in most fast food restaurants.  It is usually ordered as a sandwich of grilled chicken rolled in a “pita” bread with some Lebanese Garlic Sauce called Toum and some salty pickles, fries. It can also be served in a plate with a side of rice and grilled veggies. As I was surfing found that there are different recipes, some using yogurt or tomato paste. Though is popular all over Lebanon and each family has their own recipe. Does any one know what the word tawook mean?. Well, let me tell you. Tawook is a variant on the Turkish word tavuk, meaning chicken. So shish tawook means chicken skewers, Shish tawook is typically eaten with garlic paste toum. When I was going to many recipes, found that hardly any spices are used. Was very curious to know how it would taste. But let me tell you this is has an awesome taste. My daughter enjoyed this. But you must make the Toum cause it enhances the taste of tawook.

My today's post I dedicate to Noor who  initiate's  the monthly challenges.  In spite if not being well and dealing with injury pain, she still continues to organize this challenge for us.  Noor, thank you and you are always in my prayer, get well soon.

Ingredients

500 Grams boneless chicken breast - cut into cubes
2 Tablespoons Lemon juice
1/2 Teaspoon Lemon rind
5 cloves of Garlic -  crushed
3 Tablespoons Yogurt
3 Tablespoons  Olive oil
1 Tablespoons Apple Cider Vinegar
1 Teaspoon Pepper powder
1/4 Teaspoon Ginger paste
1/4 Teaspoon Oregano
1/4 Teaspoon Paprika
3/4 Teaspoon Salt or to taste

1 Long Black Brinjal - cut into thick roundels 

1  Green Capsicum - cut into big cubes
Lebanese Garlic Paste / Toum (see recipe below) to be served with Shish Tawook

Method

Marinating the Chicken

Marinate the chicken breast chunks for at least 4 hours, but preferably overnight in the fridge. The longer they marinate, the juicier and more flavorful they are. Right before grilling, skewer the chicken. Mix all ingredients well together while rubbing the chicken. Place in a container, cover, and let it marinate in the fridge (I left it overnight). An hour before grilling I marinated the veggies along with the chicken and kept aside.

Grilling the Shish Tawook

Soak the bamboo skewers in water for half an hour at least. 

The longer you marinate the chicken the quicker it grills. Grill on medium heat between 18 - 20 minutes max. Heat a grill pan on medium heat.

Skewer the chicken and veggies right before grilling.   

As soon as you remove them from the grill, place them in a big warm pot, place the lid tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is optional)

Lebanese Garlic Sauce called Toum
Garlic sauce is made like mayonnaise and a lot of fresh garlic is added in the process. A simpler way of doing this is to use ordinary mayonnaise and add lots of fresh crushed garlic.

Ingredients
1 Clove Garlic - peeled and chopped
1 Egg
1/2 Cup Vegetable oil / I use olive oil

1/2 Teaspoon Lemon juice

1/2 Teaspoon  White Vinegar

1/4 Teaspoon Salt

1/2 Teaspoon Sugar

1/4 Teaspoon Mustard paste ( Optional)  - I used it.

Method
Place all the ingredients in a bowl except the oil and blend well, then as you are blending  pour the oil gentle in a thin stream  (like a trickle) till the thick.  The Garlic Toum is ready. 

Serve and enjoy with Shish Tawook.

Labels:  International Cuisine, Mena Cooking Club, Starters, Kebabs, Lebanese, Chicken, Garlic, Sauce 

An InLinkz Link-up

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