STUFFED BUNS

Posted on by yeleena

1Hey There. How is it going ? Well we have been in and out of sickness. The official sickness season is here and can expect one or the other in the family to be sick. So currently, I can’t hear properly from one of my ears, my nose is gone on hartal and does not smell anything, my voice is more like croaking and every muscle is refusing to co-operate with me in my daily chores.

Anyways moving on today’s recipe. When I saw this recipe on my friend blogger’s news feed I immediately wanted to try it for 3 reasons. Firstly it is like a fusion of wada pav. Except the wada need not be fried here and instead it is stuffed and baked. Secondly, it is a snack in itself. You do not need anything else to go with. Okay you can have it with ketchup but that’s it. Third and most important. It is not completely maida instead it is mix of both maida and wheat buns. Good isn’t it?

So make it, bake it and enjoy it.

3RECIPE SOURCE – Click here

INGREDIENTS:

Wholewheat flour – 1 cup

All purpose flour – 1 cup

Instant yeast – 1 tbsp

Salt – 1 tsp

Sugar – 2 tbsp

Lukewarm water (approximately) – 1 cup

Olive oil – 2 tbsp + more to brush.

FOR STUFFING:

Potatoes – 2 medium (350 gm), boiled, peeled and mashed

Oil – 1 tsp

Cumin seeds – ½ tsp

Ginger garlic paste – 1 tsp

Turmeric powder – ¼ tsp

Chilli powder – ¼ tsp

Garam masala powder – ¼ tsp

Amchoor powder – A pinch

Chopped coriander leaves – 2 tbsp

INSTRUCTIONS
  1. First let’s prepare the bun dough. Mix the dry ingredients. Add water slowly and knead to a smooth dough. Add the olive oil and knead to incorporate.
  2. Transfer to a clean oiled bowl,close  and allow it to double in size, around one hour.
  3. In the meantime, let’s prepare the stuffing.
  4. Heat oil in the saucepan and crackle the cumin.
  5. Fry the ginger garlic paste and saute till raw smell leaves.
  6. Add the mashed potatoes. Add turmeric,chilly, garam masala and amchoor powders and give it a good mix.
  7. Add salt.
  8. Allow to cook on low flame for five minutes.
  9. Mix in the coriander leaves and switch off. Allow to cool.
  10. Once the dough has doubled, punch down and knead for another couple of minutes.
  11. Grease a baking pan and set aside.
  12. Divide the dough and the filling into six portions.
  13. Slightly roll one dough portion into a circle. Spoon in one portion of the filling and shape into a bun. Place it on the greased pan.
  14. Repeat with all the buns and filling.
  15. Brush the top of the buns with some oil. Cover and allow it to proof for 25 minutes.
  16. Meanwhile preheat the oven to 180 degrees.
  17. Bake for 25 minutes until the top looks golden brown and is smooth to touch.
  18. Pull out the buns and brush on the top with little more oil while still hot.

Serve hot with ketchup or even tamarind chutney.

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PALAK WADAS/ SPINACH FRITTERS

Posted on by yeleena

2Hey There. Its lovely rains in this part of the world. The weather is cooler. The trees are bathing everyday. Washed clothes are begging for some sunlight. So with this weather its time for deep fried goodies. Why don’t a add a healthy twist.

Today’s recipe is just that. Palak wada is your usual wada with the goodness of palak.

INGREDIENTS:

Palak – 1 cup chopped

Urad dal – 1 cup soaked minimum 3-4 hours

Green chilly – 1

Shallots – 2-3

Black Pepper – 1 tsp (Optional)

Oil – for deep frying

Salt to taste

INSTRUCTIONS:

  1. Take chopped palak in blender and blend.
  2. Add soaked urad dal, shallots, green chilly, salt and blend. Add little water if required. Blend till a smooth batter is formed. 1
  3. Add whole black pepper and mix well.
  4. Heat oil for deep frying.
  5. Take spoonfuls of batter and drop it in oil. If you can shape it like wadas well and good.
  6. Fry till both sides turn golden brown.
  7. Drain on tissue or soaking paper.

Enjoy with a chutney of your choice. 3

 

 

BEETROOT CARROT POTATO SANDWICH

Posted on by yeleena

Hey There. So how have you been ? When I watch food shows and they show a whole variety of sandwiches but I wonder if our taste buds would love those sandwiches with bacon, meat, different kind of cheese and veggies.

I try to include veggies in my sandwiches. So the veggies that are usually ignored I try to include them in pastas and sandwiches. Do try out this recipe and let me know if you liked it.

1INGREDIENTS:

Bread Slices – 8

Boiled mashed potato – 1/2 cup

Cooked grated carrot – 1/2 cup

Cooked grated beetroot – 1/2 cup

Cumin powder – 1/4 tsp

Pepper powder – 1/4 tsp

Black salt – as per taste

Grated cheese – as per taste

Butter – for greasing

INSTRUCTIONS:

  1. Mix mashed potato, beetroot and carrot in a bowl.
  2. Add cumin, pepper and salt.
  3. Take bread slices and spread a little butter on each slice
  4. Place the stuffing in between two slices.
  5. Add grated cheese.
  6. Cover with second slice of bread.
  7. Place it in sandwich maker and grill till nice, crispy and golden.

Serve hot with some ketchup. 2

 

MOONG DAL PAKODE/ GREEN GRAM FRITTERS

Posted on by yeleena

3Hello There. So it started raining here. And God knows we need it. I remember those days when during monsoon my brother used get hot samosas and kachoris with tamarind chutney from nearby shop. It came from a very small shop that was also the owner’s house. I still recall the taste of those samosa and kachori taste on my palate.

Maybe I should try making samosa and kachori one fine day. However for now it is this soft mung dal pakode for your tea time snacks. I had packed some for my tiffin box as well.

Do try and let me know if you like it.

1INGREDIENTS:

Green gram (moong dal) – 1 cup soaked in water

Fennel seeds (saunf) – 1 tsp

Green chilly – 1 -2

Ginger – ½ inch piece

Coriander leaves – 2 tblspn

Mint leaves – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat some oil for deep frying
  2. Coarsely grind moong dal with little water and other ingredients.
  3. Drop spoonful of batter into hot oil and fry till golden brown.
  4. Drain it on tissue paper.

Serve with tamarind chutney or green chutney or ketchup. Or you can serve it with all three. 😛2

 

 

 

 

BAKED SWEET POTATO FRIES

Posted on by yeleena

IMG_2421 - CopyHolla. Childhood is such a beautiful phase. Everything is so simple. You learn every minute. You surprise every second. In fact you are not scared to ask for appreciation. You forget the scoldings  you get after few minutes and start over. You don’t hold a grudge against anyone. You smile at every passerby. You laugh out loud when tossed high in air trusting that the person will hold you and not let you fall. You can throw a tantrum for what you want and not get mad at.  So you see, childhood is such a beautiful phase. 🙂

Today’s recipe is a kid’s delight. Not that adults can’t have it. It is a very healthy snack so anyone will love it.  Baked french fries with sweet potato.

IMG_2418 - CopyINGREDIENTS:

Sweet Potatoes – 1 cup ( cut thinly in equal sizes – french fries cut)

Mixed dried herbs – 1 tsp (Optional)

Olive oil – 1 tsp

Salt to taste

INSTRUCTIONS:

  1. Preheat oven to 232 degree Celsius for 5  minutes
  2. Line a baking tray with parchment sheet.
  3. In a bowl toss together sweet potatoes, olive oil, salt and mixed dried herbs.
  4. Spread it on parchment sheet in single layer. Do not overcrowd.
  5. Bake it for 20 minutes or till the sweet potatoes are soft and cooked and crispy from outside.
  6. Cool it for 5 minutes before serving with ketchup

Enjoy. 🙂

PS: Did you know sweet potatoes are sack full of goodness. They have disease preventing, cancer fighting and immune boosting benefits. So go on.Google around for sweet potatoes and know for yourself. Its perfect for kids lunch box or evening tea time hunger. IMG_2417 - Copy

 

 

BANANA CHIPS

Posted on by yeleena

IMG_2371Hey There. It has been so many days since I last posted anything. Mainly it is because I am unable to manage my time these days. With a cranky toddler and sick season kicking in and out I am finding it very difficult to keep up my energy levels as well as time to draw up a post. However cooking never takes a back seat. So if you check my instagram or FB you will know I am pretty active with my pics of the dishes. So if you like any pic or a recipe and it is not yet posted do ping me if you need the recipe urgently.

So, today’s recipe is banana chips. These chips are a regular at my home. Mom makes the best chips in the world. She makes them when she has guests, she makes them when we wish for it, she makes it when she visits me, she makes it whenever possible.

So you will ask me is it so easy to make? When I posted the pics of these chips in my Instagram/ FB pages many of you asked for its recipe. So well here is the recipe but I must tell you although it is easy but it needs precision. The way you slice the chips, the way you fry them and the timing. So good luck and do try. Practice will make you perfect and you will make this family favorite often.

IMG_2372INGREDIENTS:

Raw Banana (Ethekya – the long variety that is originated from Kerala) – 1kg

Salt – 1 tsp

Water – 2 tblspn

Oil for deep frying

INSTRUCTIONS:

  1. Peel the raw banana.
  2. Using a cotton cloth rub it over the banana to remove the sap.
  3. Slice it thinly.
  4. Take a bowl with 2 tblspn water and stir in salt in it. Taste the saltiness. Adjust based on your preference.
  5. Now heat enough oil in a kadai for deep frying.
  6. When the oil is hot drop single slices of banana ( test the hotness of the oil by dropping single piece of banana. If it comes drop to the bottom and comes back on top of oil this is the right time and temperature.)
  7. Once there are enough banana slices in the kadai lower the flame and fry it turning the pieces on both sides. (Do not over crowd the kadai)
  8. Once both sides are fried add 1-2 spoons of salt water in the oil. It will make hissing sound for a minute and will gradually subside. Fry for another minute and drain on a tissue paper or kitchen towel.
  9. Once it is cooled down it will become crisp.

Enjoy with your evening tea.

CHALLENGES:

  1.  The banana slices stick together. So it is important to drop them slice by slice slowly into hot oil.
  2. When frying the banana slices stick together. Keep separating them with slotted spoon.
  3. Be cautious when pouring in salt water in hot oil.
  4. If oil is not hot enough the chip will be soggy and absorb lots of oil.
  5. If oil is too hot then the chips will burn from outside and not cook from within.
  6. After every batch increase the flame for 30 seconds so the oil can become hot again which was cooled due to salt water. IMG_2373

 

 

 

PANEER/ COTTAGE CHEESE SANDWICH

Posted on by yeleena

Hello There. So I am awake very early in the morning and writing this post. Last few days have been a struggle. Hence, today when I got up at this ungodly hour of the night I thought why not publish this post.

So if you want to ask me what’s happening I would say- life is happening. I am not intentionally ignoring my blog but I am just not able to work on it these days.

Today’s recipe is a quick one. Goes perfect for tiffin. The bread I used for this sandwich is white bread with tutty fruity.

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INGREDIENTS:

Grated paneer – 1 cup

Onion – 1 small

Cumin – 1/2 tsp

Chilly powder – 1/2 tsp

Turmeric powder – a pinch

Amchur (Dry Mango) Powder – 1/4 tsp

Oil – 1 tblspn

Salt to taste

2INSTRUCTIONS:

  1. In a kadai, heat oil.
  2. Crackle cumin seeds.
  3. Add finely chopped onions and saute till translucent.
  4. Add chilly powder, amchur, turmeric and salt and mix well.
  5. Add grated paneer and mix well.
  6. Close the lid and cook the paneer on low flame.
  7. Once cooked, switch off and let it cool down.
  8. Layer little paneer stuffing between two oiled/ buttered bread slices.
  9. Place them in sandwich maker till done.

ALTERATIONS:

  1. You can add chopped green chilly and coriander leaves in the paneer stuffing.
  2. Add chopped tomatoes in the paneer stuffing. 1

CHAPATHI CHURMA/ LEFTOVER FLATBREAD CRUMBLE

Posted on by yeleena

Holla. How are you? Okay. No matter how hard I try I cannot keep up with posting daily recipes for you. There is water shortage in the state and we as a family is not keeping well. Cough and cold is coming on and off. So you see managing is pretty difficult now. But if you are following me in Instagram you will know that I have not stopped cooking and trying out new recipes. Also, I got a oven and I have started baking in oven. 🙂

Reusing resources is a very good habit. Especially in our culture we reuse leftover food too. Today’s recipe is one such re usability. Have you ever wondered what to do with leftover chapathi or rotis. Fresh chapathis and stale chapathis have different tastes. Stale chapathis also is a bit dry so you may not prefer to have it. So now what to do with them. Well follow this recipe and serve it as breakfast or snack.

INGREDIENTS:

Leftover chapathi/ Roti – 2-3 (do not take more than one day old chapathi)

Chilly powder – 1 tsp

Sugar – 1.5 tsp

Salt to taste

Ghee – 1 tblspn

Raisins/ Nuts – Optional

INSTRUCTIONS:

  1. Take chapathis and chop them into small pieces. You can also tear them using your hands but it won’t be uniform. Hence better to chop them.
  2. Heat ghee in a kadai.
  3. Add the chopped chapathi.
  4. Saute it for a minute.
  5. Add chilly powder and salt.
  6. Mix well.
  7. Add sugar and mix well. Continue sauteing till the chapathi pieces have crisped up and golden brown.
  8. Garnish with roasted nuts and raisins.

Serve immediately. Go wild with imagination. Serve it with nutella or pour honey over the top.

HONEY ROASTED CARROT STICKS

Posted on by yeleena

Hello There. I know its been a while since I posted something. But to speak frankly I am super busy these days. There are increased number of professional and personal commitments. But I am not complaining. I love being busy. I love not having idle time. Only thing that I hate is missing out on mother-son time. But nevertheless I catch up on it.

To write today’s content I was wondering how many carrot dishes I have in my blog. And I was surprised since there are many. There is a cake, chutney, sabji,  halwa, idli. In all of these carrot if the hero.

1Well this is also carrot dish. More like a snack. When I am at home I make an attempt to make fresh, hot and healthy dishes. Most of the time having healthy food from office is next to impossible. Or else you need to pack it and eat it cold. So I focus to eat healthy food whenever at home.

Like many kids (and me ) my son is also fussy about carrots. If it is there in a spoon of pulav he will remove that carrot and eat only the rice. Now I am an ardent fan of MasterChef. In MasterChef Australia almost all the seasons contestants bring up dishes that has honey roasted baby carrots or beets.  I thought well, so what if we don’t get baby carrots. We get carrots right. So I prepped up the carrot sticks and made this yummy snack.

I bet your kids will love it too. It has soft interior and crispy skin.

2INGREDIENTS:

Thin Carrot Sticks – 1 cup

Honey – 2 tblspn

Butter – 2 tblspn (If it is for you and you are health conscious then replace butter with olive oil)

Pepper Powder – a pinch

Dried Mixed herbs – a pinch (Optional)

Salt to taste

INSTRUCTIONS:

  1. Drop carrot sticks in salted boiling water and cook till tender. Drain and keep aside.
  2. In a non-stick pan add butter and honey and mix well.
  3. Add the carrot sticks and mix well till the honey butter is coated well on carrots.
  4. Roast it on low flame and occasional stirring till a nice glaze is visible on carrot sticks.The liquid sauce will be gone as the sauce will stick to the carrots.
  5. Adjust salt and add pepper powder.
  6. Add mixed herbs and mix well.

Serve.

I am sure this will be a hit with your kids too. Do let me know how it turned out for you.3

CUTE PROTEIN BARS

Posted on by yeleena

1Did I say Cute? Well these are cute. Just look at them. And sooooooooo much nutritious. It is just grab and go. Kids and adults everyone will like it. And it does take much of your time.

2

You can make this in advance and pop it in fridge. Easy and quick to prepare when you have guests at home. Cut into star shapes if planning to give it to kids. The sprinklers itself is enough to attract kids.If you haven’t planned anything for dessert for Christmas lunch then try these.

3INGREDIENTS:

Dates – 1 cup (pitted and chopped)

Chopped Nuts – 3/4 cup ( I used equal quantities of almonds, cashew and melon seeds)

Edible Sprinklers – 1-2 tblspn (Optional)

INSTRUCTIONS:

  1. Take chopped nuts in a blender and blend it coarsely.
  2. Add the chopped dates and blend it so everything is mixed up properly.
  3. In a tray spread a cling wrap.
  4. Place the mixture from the blender inside and spread it out evenly.
  5. Place it in fridge for 2-3 hours.
  6. Take it out of the fridge and pop the content out onto cutting board.
  7. Cut into desired shapes and sprinkle sprinklers on them.

Tada. There you go. Your grab and go snack. Pack it in your kids tiffin or wrap it in cling wrap and have it while travelling.

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MIXED HERB BITES

Posted on by yeleena

3

As mums we always struggle to feed something homemade, healthy and delicious for those 4 PM hunger pangs. I believe all mums are great project managers. Mums have to make plans – daily, weekly meal plans. Mums have to make lists and to-do things ( grocery and other household chores). Mums have to consider the risks (what in case the maid does not come, what if the grocery is low). All these makes mums the best project managers.

So it is a good idea to make some snacks over the weekend that serves as great snack for few days. This recipe is inspired from Chef Amrita Raichand. I have made few modifications.

4INGREDIENTS:

Wheat Flour – 1 cup

Flour/ Maida – 1 cup

Baking Powder – 1 tsp

Black Sesame – 1/4 tsp

Dry Mixed Herbs – 1/4 tsp

Clarified butter / Ghee – 3 tblspn

Chat Masala – 3 tblspn

Salt to taste

Oil for deep frying

INSTRUCTIONS:

  1. In a bowl sift together wheat, maida, baking powder and salt.
  2. Add sesame, herbs and ghee and rub it with your fingertips to give breadcrumbs like texture.
  3. Now using little water bring it together in a tight dough.
  4. Let it rest for 10 -15 minutes.
  5. Take the dough out and roll it out in 5 cms thickness.
  6. Take cookie cutter or any shape that you have handy to cut into shapes.1
  7. Drop it in hot oil and fry them.
  8. In a plate take the chat masala and coat all the fried bites.

Store in air tight container.

 

 

 

GOBHI PAKODA/ CAULIFLOWER FRITTERS

Posted on by yeleena

3Working in office we got used to going to the canteen between 4-5 pm and enjoying snacks with tea and gossip. Its become an unshakable habit that on weekends we miss the 4 o clock snacks. That is the time when I decided to make this healthy snack. Well not very healthy since it is deep fried but still.

Cauliflower is my favorite veggie. There are so variety of dishes that cauliflower perfectly fits into. Well I was done with cauliflower paratha and thoran for the week and yet still had little cauliflower left. That’s when I made this cripsy from outside soft from within pakodas. And it was yumm…..It was finished within minutes. These days it is a bit cold and sometimes drizzling over here. Have this hot yummy pakodas with tea today.2

INGREDIENTS:

Cauliflower florets – 1 cup

Besan/ Gram flour – 1/2 cup

Rice Flour – 1/4 cup

Turmeric Powder – 1/4 tsp

Chilly Powder – 1/2 tsp

Baking Soda – a pinch

Garam Masala – 1/4 tsp

Oil for deep frying

Salt to taste

INSTRUCTIONS:

  1. Boil cauliflower florets in salted water till cooked.
  2. Drain and keep aside.
  3. Take besan/ gram flour and rice flour in a bowl.
  4. Add turmeric, chilly, baking soda and salt and mix well.
  5. Add just enough water to make a thick batter.
  6. Dip the cooked cauliflower florets in the batter and drop in hot oil.
  7. Fry and drain on kitchen towel.

Enjoy hot with tea. Have a nice evening. 1