Turon - Banana Fritters with Homemade Spring Roll Wrappers

As per wiki , Turon (Philippine Spanish: turón de banana or turón plátano), also known as lumpiyang saging (Tagalog, banana lumpia), is a Filipino snack made of bananas or of jackfruit, or both rolled in a spring roll wrapper and fried. Other fillings can also be used, including sweet potato, mango, cheddar cheese and coconut.

Turón is a popular street food amongst Filipinos. These easy to do banana fritters in wrappers are a favorite of most Filipino households for a merienda snack or a dessert. These are best served warm.

Second recipe for this week BM -- under the theme --Bring on the Fritters.
Ingredients

5 Bananas - ripened, peeled, sliced in half, lengthwise
10 Spring roll wrappers - see recipe below
1 Cup Brown Sugar
Oil for frying

Method
Roll each banana slice in the brown sugar and keep aside.

Heat oil in a pan on slow flame.

On a dry surface, place the wrappers. 

Place the banana slice in the middle of the wrapper.

Brush the edges all around with water to seal.

Tuck in the edges on the left and right.

 

Roll it in a long cylinder. 

When oil is hot enough, add two of the wrapped turon. Rotate the wraps or lumpia around the pan for even cooking. Cook the turon for about 3 to 5 minutes on each side or till they turn a golden brown. Drain on paper towel or parchment paper to remove excess oil. Serve hot.

Spring Roll Wrappers

Ingredients

1 Cup Flour

1/4 Teaspoon Salt

Water for kneading 

Method 

Sift flour into a medium bowl and make a well in the center. Add cold water in well. Knead lightly until a smooth dough has formed. On a lightly floured surface, roll the dough into a big roti. Cut into squares ( bigger than the length of the banana.

My Notes:
Use brown sugar because it does not burn like granulated sugar does when cooking.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels: Banana, Fritters, Breakfast, Blogging Marathon, Philippine, Spring roll wrapper 

Roasted Corn Fritters

According to wiki, 'Corn fritters' are a traditional savory Southern USA snack. They can be deep fried, shallow fried or baked. These fritters are so easy, quick and they make a delicious snack.

My first for the this recipe for this week BM -- under the theme --Bring on the Fritters.

Ingredients
1 1/2 Cups Corn kernels
1/4 Cup Spring  onion -  finely chopped
1/4 Cup Capsicum - finely chopped
1 Tablespoons Jalapeno  - finely chopped
2 Tablespoon Corinader leaves  - chopped
2  Eggs  - beaten

1/3 to 1/2 cup flour
2 Red Chillies  - finely chopped
1/2 Teaspoon garlic powder 

Salt to taste
1/2 Teaspoon Sugar
Oil for frying

Method
Place  the corn kernels on a hot pan with a a teaspoon of oil  and roast until caramelized.  Remove and cool.

In a bowl combine roasted corn, green onion, capsicum, jalapeno and coriander, red chillies. Stir in beaten eggs. Add 1/3 cup flour and stir. Add only as much flour is needed to hold ingredients together, say  up to 1/2 cup. Season with garlic powder and salt. Add sugar. 

Heat  oil in a pan.  Drop spoonfuls of batter to make fritters. Cook slowly over medium heat until golden brown, crisp and cooked through.   Drain on  a paper towel. Serve piping hot with sour cream. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels: Corn, Fritters, Breakfast, Blogging Marathon

Bombil Chinchoni Without Coconut And Oil

What differentiates East Indian food from other Indian cuisines, is its use of masala. The Bottle Masala, which forms the basis of most East Indian preparations, is made up of 36 ingredients, which are hand-pounded to give the food a unique taste. This Chinchoni is mostly made in Mother's house and is a traditional recipe, sometimes with coconut or without,  with a single type or fish or mix of different fish. 

This is without coconut and oil. In this recipe the 'chinch' or the sourness comes from tamarind.  This is tangy and lightly spicy curry.  This can be had with steamed rice or Hand Breads (Apas) -East Indian.

Ingredients
8 Bombils -  or any fish
500 ml water
1 Teaspoon Salt
2 Teaspoons Tamarind paste

For the Masala

5 - 6 Dried Red Kashmiri chillies

4  Garlic flakes - roughly chopped

1 Teaspoon Cumin seeds
1/2 Teaspoon Turmeric powder

2 Teaspoons Rice - washed

Method 

Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-4 tablespoons of water,or as required.

Wash fish and set aside to drain. 

In a pan or mud vessel (which we East Indians call it a treezal), add the ground masala, tamarind paste, water and over low flame, let this boil for 10 to 15 minutes.   Adjust the consistency of the gravy and sourness accordingly, then only add the fish. After 15 minutes add fish and bring to a boil, lower heat and simmer for 4 - 5 minutes. Serve hot with steamed rice.

My Notes

You can add any fish  or a mix of two or three different types of fish.  

Labels : Chinchoni, East Indian, Seafood/Fish, Curry, Oil Free, Tamarind, Main course, Bombils, Bombay Duck

One Bite Sandwich

These sandwiches are good when children are playing or watching tv.  Keep a plate full of these with ketchup and they will vanish in minutes.  These can be packed as tiffin or served as party pleasers. 

Ingredients
8 Bread Slices
1 Cup Boiled Sweet Corn - crushed
1 Small Onion - finely chopped
1/2 Teaspoon Black pepper powder
Salt to taste
1.1/2 Tablespoon Cornflour
1/2 Cup Water
Butter as required
Cheese as required

Method

Trim the sides of the bread and with a rolling pin flatten it lightly. Keep aside.

In a bowl mix together water, a pinch of salt and cornflour to a thin paste,  keep aside.

Heat a pan add a teaspoon of butter, onions and fry till translucent.  Add the sweet corn, pepper powder and salt to taste.  Stir fry  for a minute add a teaspoon of cornflour paste and fry till it comes together.  Remove and cool.

To assemble

Keep a griddle / tawa on low flame to heat.

On a rolled slices of bread, sprinkle little cornflour paste till bread is lightly moist.  

Place the filling, sprinkle grated cheese,   cover it with another moist bread slice.  

Apply butter on the top of the bread.  

Place buttered side down on the tawa and press with a spatula lightly for a minute only,  apply butter on this side too and flip it  press again for a minute and remove on to a plate.  Cut and serve with kethcup.

My  Note :

Do not toast the sandwich to brown it or make it crisp. 

Sending this post to Srivalli's Kid's Delight event, host of the month Sandhya - theme Snacking all the way week 2 day 3.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Lables : Sandwiches, Corn, Cheese, Kids delight, Blogging Marathon

Stuffed Idli Suprise

Have leftover idlis and your kid is bored having the it, then you should try this recipe.  My kid loves this, am sure your's too will love it.  This an easy way to hide veggies and give it to them.  Top it with their favorite -- cheese and they have it without fuss.  So let's go to the recipe.

Sending this post to Srivalli's Kid's Delight event, host of the month Sandhya - theme Snacking all the way week 2 day 2.

Ingredients
1 Kg Idli Batter
2 Tablespoons Onions - finely chopped
1.1/2 Tablespoons Oil
2 Teaspoons Ginger - Garlic paste
1/2 Teaspoon Chilly paste
1/2 Cup Palak - finely chopped
2 Tomatoes - grated
1 Teaspoon Chilly powder
2 Teaspoon Garam Masala powder
1.1/2 Tablespoons Cashewnut powder
2 Teaspoon water
2 Tablespoons Capsicum - finely chopped
50 Grams Paneer - grated
2 Tablespoon Coriander leaves - chopped
Cheese as required for granishing
Salt to taste
Oil for deep frying

Method

Steam the idlis in a katori. When steamed and cooled then scoop out the center to make a well in the centre (see pic).

Deep fry the idlis on high flame till light golden in color. Keep them on a paper towel to drain.

For the stuffing
Heat oil in kadai / wok add the onions and ginger garlic paste fry till onions are light pink . Add the chilly paste, palak , grated tomatoes and fry well then add the cahewnut powder, chilly powder, garam masala, salt to taste and water, fry till the masala is cooked and the gravy is thick. Then add the capsicum and paneer, stir fry for a minute. Take off flame add the coriander leaves.

To assemble
Take each idli,  add the stuffing in the well and top it with grated cheese.   Serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.

Labels : Idli, South Indian, Kids delight, Blogging Marathon, Cheese

Makrout - Moroccan Date Cookie

This delicious moroccan pastry is made with semolina and date . 

Makrout in it's various forms is present on all celebration tables especially during Ramadan .  Makrout, also spelled Maqrout, Makroudh, Maqrut, Mqaret, Imqaret or Makroud. The word makrout in arabic means "diamond shaped" as these small delights are traditional diamond shaped.

This pastry has so much of ghee and oil that while making it I had a tough time.  The heat in Mumbai is so much that the pastry was melting.   Had to keep it in the fridge to set after every rolling.  But the end result was fantastic.  We enjoyed it, even my friends loved this cookie.  A healthy and tasty cookies.  Do try it.

Ingredients
For the dough
1 Cups  Fine Semolina

1 Tablespoon All purpose flour
2 Tablespoons Rose water
1. 1/2 Tablespoon Ghee

1. 1/2 Tablespoon Oil
1 Tablespoon Sugar
A pinch of salt

Ingredients for the filling
1.1/2 Cups of Pitted Dates
1 Tablespoon Rose water
1 Tablespoon Butter
1/4 Teaspoon Cinnamon powder
a pinch of ground nutmeg

Honey

Method
To make the dough

Melt ghee, when melted, add the oil.

Mix the semolina, flour, sugar and salt.  Slowly add the melted ghee mixing thoroughly. Add water just enough to wet the semolina.  Keep it aside covered overnight.  Next day grind the semolina  to paste without adding any water.

Knead this into a soft ball/ very smooth texture. Keep it in the refrigerator for an hour to set.  

To assemble

Transfer the dough on to a flat surface, divide the dough into two parts. 

Roll out one part into a small thick chappati and place the date paste over it. Cover it with the other part of the dough.

Roll this in a thick chappatti.  Cut with a square cookies cutter.

I used a small mould to decorate the makrouts.

I din't fry them in oil, but baked them in the oven. Place this on to lined  baking tray . 

Bake in a pre-heated oven at 180 degrees for 25 - 30 minutes till light golden on top.  

Dip it in honey immediately after you remove it from the oven.  Keep it to drain.  Serve, enjoy .... 

This recipe goes to Mena's Cooking Club.


Labels : Dates, Honey, Semolina, Moroccan, Biscuits & Cookies, Mena Cooking Club, Continental Cuisine

   

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Bread Upma - Quick and Easy Snack / Breakfast

This is a very tasty and delicious snack / breakfast that can be make in a few minutes.

This dish is prepared whenever there is  excess bread lying in the refrigerator. This recipe is a great way to use any kind of excess bread or the side slices of bread. I usually make this Upma with the side slices of the bread which is mostly left as they do like it toasted or in sandwiches. Collect these in a zip lock bag and freeze it, when there are about 14 to 16 slices I defrost them and cut them in small cubes. Whenever kids are bored of bread toast and sandwiches make this bread upma for a quick snack, breakfast or  tiffin they will enjoy it.

Sending this post to Srivalli's Kid's Delight event, host of the month Sandhya - theme Snacking all the way week 2 day 1.

Ingredients

14 Bread slices - cut into small cubes
1 Large Onion - finely chopped
1 Teaspoon Chilly powder
1/2 Teaspoon Turmeric powder
1 Teaspoon Mustard seeds
A sprig of Curry leaves
1/2 Cup Roasted Peanuts - crushed
1/2 Teaspoon Sugar
¼ Cup Water
Salt to taste
1/4 Cup Oil
Coriander leaves - chopped for garnishing - optional

Method

In a large zip lock bag add the bread cubes, red chilli powder, turmeric powder, salt, sugar and peanuts, shake the bag well. Sprinkle water just to make the bread cubes lightly moist and shake the bag well till the spices are coated to the bread cubes.

Heat oil in a large kadai / wok, add mustard seeds and let them splutter. Add onions and curry leaves, sauté till  onion is tanslucent. Add the bread cubes  and mix well, cover and cook for a 3 -4 minutes. Remove off flame , granish with corainder and crushed peanuts. Serve... enjoy ..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.

Labels : Kids delight, Breakfast, Blogging Marathon

Roghni Roti #BreadBakers

Roghni Roti is a flat bread which is cooked on a flat or slightly concave iron griddle called a tava. This is served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling. This is a deliciously soft roti.

Ingredients

1.1/2 Cups All Purpose Flour
1.1/2 Cups Whole Wheat Flour
3 Tablespoons heaped Ghee
1/2 Cup Milk
3 Tablespoon Cream
1 Teaspoon Salt
1 Tablespoon Sugar
1 Teaspoon Instant Yeast
Extra Ghee / Butter for brushing

Method
Mix salt, sugar , yeast and ghee with the flour til it resembles bread crumbs. Add milk and cream and knead to a soft dough. cover and leave it aside for an hour to rise.

Dived the dough in 8 portions, take 1 ppoortion between your plams roll inot a ball, lightly dust the ball with flour, place on a rolling board,  roll it out to a disc a of about 6 inches.

Repeat this step with all the portions of dough.   Keep aside for minutes.

  

Heat a griddle, place the roti and cook on one side until light and golden.  then flip and cook till golden and crisp.

Remove and brush with ghee. Serve .

Sending this to Bread Bakers - Theme: Flat Bread - Yeasted, our host for this month is Chef Mireille's East West Realm 

Check out our other

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Labels: Breads, Bread Bakers

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Chickpea Moroccan Bread by Food Lust People Love

Emirati Khameer by The Schizo Chef

Focaccia by Simply Veggies

Garlic Naan by Seduce Your Tastebuds

Grilled Bacon Onion Cheese Flatbread (Flammkuchen) by Magnolia Days

Grilled Naan by A Day in the Life on the Farm

Homemade Naan by Hezzi-D's Books and Cooks

Hönökaka - Swedish Flatbread by Passion Kneaded

Kesra - Moroccan Flatbread by Karen's Kitchen Stories

Man'oushe - Lebanese Flatbread by A Shaggy Dough Story

Margherita-Style Grilled Flatbread by Cali's Cuisine

Orange Herb Pitas by Cindy's Recipes and Writings

Paneer Kulcha by I Camp in my Kitchen

Roghni Roti by Sneha's Recipe

Sausage Gravy Pizza with Peppers and Onions by Pastry Chef Online

Simple Pita Bread by A Baker's House

Spelt Biskers by What Smells So Good?

Tigelle - Italian Flat Bread by Cooking Club

Whole Wheat Pita Bread by G'Gina's Kitchenette

Za'atar & Cheese Manakish - Levantine Flatbread by Ruchik Randhap

Za'atar Spiced Khobez by Cook's Hideout

Prawns Curry with Brinjal in Green Masala

This is typical East Indian Style Prawn Curry with brinjal in green masala which is mild spiced and made with freshly ground coconut or coconut milk. This another traditional East Indian recipe , my mother's recipe.

This curry is a very tasty and you can have it with hot steamed rice or handbreads - what the East Indian call apas.

Ingredients
12-15 medium sized Prawns
4 Baby Brinjals
1 Potato
3 Tablespoons Oil
Salt to taste

To Grind to paste
1 Cup Freshly grated Coconut
4-6 Green chillies or to your taste
1 Tablespoon Coriander seeds
1/4 Teaspoon Turmeric powder
1 Teaspoon Cumin seeds
6 Garlic cloves
1 inch piece Ginger
1 Cup Packed Coriander leaves
2 Teaspoons Tamarind paste
1 Teaspoon Rice - washed

Method

Devein the prawns you can keep the shell intact if you wish too , wash & drain excess water, (My mother use to keep the shell of the prawns, saying that it makes the curry very tasty). I remove the shells since my daugther does not like it.
Rub little salt to the prawns  and  keep aside.

In the mean while grind the masala.

Grind all the ingredients from the list (to grind to paste)to a fine smooth paste adding very little water.

Cut the brinjals & potatoe, in cubes or wedges , immerse them in water to prevent them from turning black.

In a vessel heat oil , add in the ground masala paste & fry over medium flame for 3-4 minutes till oil leaves the sides.
Then add the chopped brinjal, pototoes and saute for a minute, add the salt to taste and water according to the consistency needed for the gravy. Bring it to a boil , reduce the flame, cover and cook. Once the veggies have cooked, add the prawns. Simmer and let it boil for 3-4 minutes. Switch off the flame & serve hot with rice or apas.

Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 1.

Labels: Fish, Green Masala, CCChallenge, East Indian, Prawns 

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