Spiral Stuff Sweet Peppers - Vegetarian

Stuffed Peppers are one of my favorite. Whenever I, see the lushes light greens smileling at me in the market, just can't stop myself from picking few of them. When I,  severed these,  they were really surprised when they took a bite and ate the awesome stuffed peppers. Crisp from outside, soft and yummy from inside, not at all pungent. These are mind blowing. Try them.....

Sending these to this month's BM, week 2 day 3 - theme -"Deep Fried Love" this is the third recipe .
Ingredients

5 Long Green Chillies / Green Peppers

For the Stuffing
2 Potatoes - boiled and mashed
1 Scallion  - white and green parts - finely chopped
1/2 Teaspoon Freshly ground Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Oil

For the Crust
1 Cup All Purpose Flour
2 Tablespoons Hot Oil
1/2 Teaspoon Salt
Water as needed

Method

Wash and slit the peppers lengthwise on one side, leaving the stems intact and deseed carefully.

For the Stuffing
Mix all the ingredients and make into a dough. Cover and keep aside.

For the Crust
Mix all ingredients and add water as required to make a smooth and stiff dough. Cover with a damp cloth and keep aside for at least 15 minutes.

Stuff the peppers with potato mixture into it. Keep all the stuff peppers aside.

Divide the pastry dough into two balls and roll out each one about half an inch thick. Cut into long strips.

Wrap the stuffed peppers with the dough strips and seal by dabbing a little amount of water (Depending on the texture of your dough, you may or may not require this).

Join another strip and continue to roll till

Fully wrapped.  Repeat the same process with the other's and keep aside

Heat oil in a pan and flat base one see pic... Deep fry in hot oil

Do not put too much oil or while frying it will spill and cause fire.  Caution be careful add enough oil to cover half the peppers.   Fry two or three at a time.

Fry on medium flame, keep turning them with thongs by lifting the stem of the peppers.  Fry till golden brown.  

Ta ...Da  these beauties ... peppers... spiral and cute....  are ready.  These can be served as starters ... these are crowd pleasers.   Serve with mint chutney.

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

Labels : Starters, Deep Fried, Stuffed Peppers, Potato, Vegetarian, Vegan, Blogging Marathon

Fried Spaghetti Fingers

If you enjoy pasta, then these fingers will make you feel happy and satisfied to have pasta in fingers.  These fried spaghetti fingers are very easy to prepare and taste absolutely yum, your little one won’t mess his or her clothes too!

All that is needed,  spaghetti and few other ingredients that are available in your kitchen pantry.  If you don’t have any pasta at home, try any kind of thin noodle of your choice.

For this month, week 2 day 2 the theme is "Deep Fried Love" this is the second recipe . This recipe was prepared after watching a cookery show. Sending this also for this week CCChallenge.

Ingredients
2 Cups Spaghetti -  boiled
1 Cup Potato - boiled and mashed
2 Tablespoons Tomato paste
2 Tablespoons Onion - finely chopped
1 Egg yolk
1 Tsp Salt
1 Teaspoon Black pepper powder
1 Teaspoon Red chilly powder or flakes
1 Tablespoon Lemon juice
2 Tablespoons Coriander leaves - finely chopped

For coating
1 Egg - beaten
All purpose flour as needed
Bread crumbs as needed

MethodMix all ingredients for the fingers together mashing it.  Divide into equal size balls.  Roll each ball into fingers.

Then roll in flour 

Dip egg and then in bread crumbs. 

Heat the oil in a wok, and deep-fry the balls on a medium flame till they are golden brown in color from all the sides.

Drain on an absorbent paper. Cool slightly and serve immediately with tomato sauce after you fry it. 

Dip into the sauce and enjoy this lip smacking fingers.

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

Labels : Starters, Deep Fried, Pasta & Noodles , Blogging Marathon, CCChallenge

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

CHAKLAMA - OMANI BAKED COCONUT SWEET

Ramadan Mubarak to all my blogging friends of Mena Cooking Club and readers.

In Mena's Cooking Club, this month we are going to discover a delicious cuisine, a culinary treat - Oman. Oman is a country that is beautiful. The Sultanate of Oman is a country in the southwestern part of Asia, on the southeast coast of the Arabian Peninsula. It borders the United Arab Emirates to the northwest, Saudi Arabia to the west, and Yemen to the southwest, it also shares a marine border with Pakistan to the north-east. The coast is formed by the Arabian Sea to the south and east, and the Gulf of Oman to the northeast.

The country is a monarchy. The capital of the Sultanate is Muscat.

Omani cuisine deliciously distinctive, it borrows Asian tastes and flavors, incorporates them into typical Omani dishes to make it appealing and appetizing to every palate.

Our host if the month Rafeeda from The Big Sweet Tooth. choose three dishes from the beautiful country Oman, a savory, soup and a dessert. I made the Arabic Dessert of Oman called Chaklama - Omani Baked Coconut Sweet somewhat similar to Coconut Macaroons. Coconuts are a popular feature in Omani desserts. Coconut palms are extensively planted in the Dhofar region.  The Dhofar region, around the city of Salalah, lies in Southern Oman, on the eastern border of Yemen.

Ingredients
1 Cup Desiccated Coconut
1/2 Teaspoon Vanilla powder
1/2 Cup Sweetened Condensed Milk
1/2 Teaspoon Baking powder
1 Teaspoon Butter

Method
Combine all ingredients in a large bowl until a soft dough forms.

Form the coconut dough into small balls, place the coconut balls in a greased baking dish leaving spaces between each ball.

Bake in a 180°C preheated oven for 12 - 15 minutes or until light brown .  Allow to cool and enjoy.

Labels :  Arabic, Desiccated Coconut, Oman, Condensed Milk, Sweets & Desserts, Mena Cooking Club 

An InLinkz Link-up

Ajwaini Aloo Shimla Mirch - Carom Seeds Potato and Capsicum Sabji

I used to always watch Sanjeev Kapoor's  Khana Khazana on TV. Since I was just learning to cook after my marriage he was my saving grace. Watching his show daily on TV, use to prepare different vegetables. My daughter too became his fan. This is one recipe that I, often prepare and it turns out superb.

Recipe Source  : Sanjeev Kapoor's cook book

Ingredients:

1 Teaspoon Ajwain / Carom seeds
2 Potatoes - cut into fingers
1 Large Capsicum - cut into fingers
1 Tablespoon Oil  +
Oil for deep frying the Potato
1 Teaspoon Ginger - Garlic paste
2 Tomatoes - blended
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Teaspoon Red chilli powder
1/2 Teaspoon Garam masala powder
1 Tablespoon Lemon juice

Method
In a kadai heat oil for deep frying. Add potato fingers  and deep fry till golden brown. Keep aside on paper napkin to drain off the excess oil.

In another pan heat oil, add carom seeds, ginger and garlic saute for 1 minute. Add blended tomatoes  and stir until the moisture evaporates.  Add red chilli ,turmeric ,coriander and garam masala powders and saute till oil separates.  Add capsicum and saute for 2 minutes. Add fried potatoes, salt and mix well. Cover and cook till capsicum is done but still crunchy. Finally add lemon juice and cook for a minute.Serve hot..!!  This is spicy and yet yummy, we have this with phulkas

Labels : Potato, Capsicum, CCChallenge, Vegetarian, Carom Seeds