Sneha's Recipe

Veggie Mini Vol-au-Vents

In: Baked, Bechamel Sauce, Cheddar Cheese

These are excellent party appetizers, try them and your guest will enjoy them. We enjoyed these, could not stop at one, so make more in case, your guest ask for another one.

Ingredients

15 Mini Vol-au-vents Shells - used ready shells
For the Filling

¼ Cup Finely Chopped French Beans
¼ Cup Finely Chopped Carrots
¼ Cup Green Peas
1 Cup Bechamel Sauce

¼ Teaspoon Mixed Herbs

¼ Teaspoon Red Chilly Flakes

Salt to taste

Cheddar Cheese as required
Method

Parboil all the veggies and keep aside.
In a sauce pan heat the Bechamel Sauce, mix well to make it smooth and lump free, add rest of the ingredients except the cheese. Taste for salt and add accordingly. Keep aside to cool.

To Assemble
Preheat the oven to 180 degrees, turning both the elements on ( i.e. grill rod too).

Take each shell and core it with a spoon carefully so that you do not break right into the bottom ( this is to give a little depth). Like wise prepare all the shells. Arrange them in a lined tray.

Place a teaspoon of filling

Grate the cheese on top

Place it in the oven bake till the cheese melts say about 7 -10 minutes or so.

Serve and Enjoy!!

Labels : Vol-au-Vents, Vegetarian, Cheddar Cheese, Party pleasers, Baked, Puff Pastry, Bechamel Sauce

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Gluten Free Red Rice Sev

In: Deep Fried, Diwali Faral, Festival Sweets

Sev is a popular Indian crispy, savory snack food consisting of thin deep fried crunchy noodles. These are gluten free and so tasty, are made with unpolished red rice. Great for kid's tiffin.

Ingredients
2 Cups Red Rice Flour
½ Cup Urad Dal Flour - lightly roasted
½ Teaspoon Red Chilly powder
1-1½ Cup Hot Water
3 Tablespoons Melted Ghee
½ Teaspoon Sea Salt
½ Teaspoon Sesame Seeds
¼ Teaspoon Ajwain / Carom Seeds

Method

In a large bowl add the rice and urad flour, salt and red chilly powder and sieve them well, Then add the ajwain and sesame seeds, mix it well. Then add melted ghee and mix well till it forms bread crumbs. Then add hot water ¼ cup at a time and start to knead into soft and smooth dough , yet firm dough. Cover and keep aside for 10 minutes.

In the meantime heat oil for deep frying in a kadai and heat on medium flame. Take a fine round holes disc in the murukku / sev press.

Fill the murukku press with the prepared dough. Now slowly press the sev maker over the hot oil. Deep fry them on a medium flame until golden color, turn over to fry on both sides evenly. Drain over paper towel and let them cool completely.

Store in an airtight container. These stay good for a month.

Labels : Sev, Festival Sweets, Diwali Faral, Gluten free, Deep Fried, Kids delight, Red Rice

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Papaya Cutlet

Raw papaya is high in nutritional value and good for diabetic people. There are various other main course recipes with raw papaya , a quick curry for rice or simply sabzi. You can use this as a replacement to potatoes. Once you start eating raw papaya in sabzi, salad or pickle you will start to love it. Want to make it vegan do not add the cheese.

Ingredients
1 Cup Packed Raw Papaya
½ Cup Chana dal
1 Teaspoon Ginger Garlic paste
2 Green chillies - finely chopped
1 Small Onion - finely chopped
2 Tablespoon Bread crumbs
½ Teaspoon Heaped Coriander powder
½ Teaspoon Level Cumin powder
1 Tablespoon Corn flour
Salt to taste
1 Teaspoon Chopped Coriander Leaves
1 Teaspoon Chopped Mint Leaves
Cheese - cut into small cubes - optional

Method

Wash and soak the chana dal for 2 -3 hours.
Peel and grate the raw papaya and squeezed out all moisture by pressing it with your hand or in a muslin cloth.

Strain the chana dal of all the moisture in a colander.
Grind chana dal to a paste, without adding a drop of water, when this is ground then add the chopped onion, papaya, green chillies and pulse the mixer for two to three times only. Take this out into a bowl, add rest of the ingredients, mix it well. Make equal balls. Take one ball flatten on your palm and place a small cube of cheese, close it and flatten it into small tikki/cutlet, like wise make all. Coat each in corn flour and shallow fry in hot oil on medium low flame till golden on both sides.

An easy to make and healthy snack/starter is ready.... Enjoy!!
My Notes
The papaya should be raw, green and firm, if it has started to ripen or when pressed is soft then do not buy it.
Labels : Papaya, Kebabs, Vegetarian, Starters, Dal, Cheese

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Kerala Style Homemade Garam Masala

In: Garam Masala, Homemade, Kerala

I love making my own spice mix , this Kerala Garam Masala has a fantastic aroma and taste. You can use this spice mix for any Kerala preparations.

Ingredients
15 Grams Saunf/Fennel seeds
5 Grams Cloves
5 Grams Green Cardamoms
2 Brown Cardamoms
10 Grams Whole Black Peppercorns
5 Grams Cinnamon Sticks
1 Star Anise
1/2 Nutmeg
1 Flower Mace/Javitri

Method

Dry roast each spice ( except the nutmeg) in a hot pan separately, till it starts to release an aroma ( do not burn them).

Then cool and grind to a fine powder.

It's ready!! Store this in an airtight container. To retain it's color and flavor store this in the refrigerator.

Labels : Kerala, Garam Masala, Homemade, Masala

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Kerala Beef Olarthiyathu - Pressure Cooker

In: Beef, Kerala, Multi Cooker Monday

Kerala Beef Olarthiyathu or Ularthiyathu is also known as Kerala beef fry. I have used fresh sliced coconut pieces for the tadka which gives this beef fry a fantastic taste and bite when you are enjoying this. Please use coconut oil to make then only you will get the original taste and flavor.

You can enjoy this dish with variety of other dishes, it goes well as a side dish.

Ingredients
For The Marination
750 Grams Beef - cut into chunks
1½ Tablespoons Level Red Chilly powder
2½ Tablespoons Coriander powder
1 Teaspoon Level Black Pepper powder
½ Teaspoon Turmeric powder
1½ Teaspoon Kerala Style Homemade Garam Masala
1 Teaspoon Meat Masala
2" Piece Ginger
10 Big Cloves Garlic
1½ Tablespoons Vinegar
1½ Teaspoons Sea Salt
For The Tadka
1 Teaspoon Mustard seeds
1 Teaspoon Fennel seeds
8 Baby Onions - sliced
1/3 Cup Sliced Coconut Pieces
5 Sprigs Curry leaves
4 Tablespoons Coconut Oil
2 Green Chillies- slit

Method

Marinate cleaned beef with all the ingredients listed under for marination. Keep it aside for an hour at least in the refrigerator. I kept it overnight in the refrigerator.

Place this marinated beef in a pressure cooker, with 1½ cups of water. Take one whistle on high then reduce the flame to low and cook till done (mine took 25 minutest to cook - this depends on the quality of the meat). Once the pressure cools then only open the cooker.

Check for doneness or cook it again till done. If there is any excess gravy or water dry it since this is a side dish, the gravy should be saucy thick ( it should coat the meat) and not thin.

For The Tadka

Now heat a pan with coconut oil and add mustard seeds, let it splutter, then add fennel seeds, curry leaves, and onion. Sauté the onions till it turn just light golden.

Now add coconut pieces and saute for 2 minutes.

Pour this into cooked beef and mix it well. Cover it and let it cook on low flame for 2 minutes, so that the flavors marry each other. Switch off the flame it's ready.

Enjoy this yummy beef fry.

It really delicious, enjoyed this with appam a classic combination. Can have this with dosa, crusty bread too.

My Notes
Add generous amount of curry leaves and coconut oil.

Labels : Beef, Roast, Kerala, Coconut, Pressure Cooker, Multi Cooker Monday, Side Dish