Oven Baked Veg Samosa

       While bloghopping this morning, I came to know about this interesting event called From Fried To Favourite started by Nupur of UK Rasoi, seriously I wanted to join this group and mailed her.For my surprise,she invited me to join this group of bloggers.The main aim of this challenge is to try deep fried different dishes as either baked or steamed but not as deep fried I am feeling great to participate this event.

       This month's challenge goes for baked samosas or onion rings. Samosa is a popular Indian snack, triangular shaped, made with all purpose flour, stuffed with a spicy (veg/non-veg) filling and deep fried to a golden brown color. 'Deep frying', that actually banned in my kitchen. Samosa are my hubby's all time favorite. He loves them so much that he can eat them at anytime of day. But as they are deep fried I always try to avoid them. So I thought of trying them in a different way avoiding deep fry i.e. baking and to my surprise it came out very good. I devour the samosa, savoring the spicy and hot filling.  So i thought of sharing it with you all....

Ingredients :-

All purpose flour - 2 cups
Margarine - 2 tbsp
salt - 1 tsp
Water

For the stuffing ~

Potatoes - 2 large
Peas - 1 cup
Onion - 1 large
Green chillies - 1 large [Optional]
Turmeric powder -1/4 tsp
garam masala - 1/2 tsp
Kitchen king masala-1/2 tsp
Cumin - 1 tsp
Oil - 1tsp
Ingredients:


For dough ~

1 cup All purpose flour (maida)
1 pinch black cumin seeds
1tsp Oil
Water
Salt

Method :-

In a bowl, mix together the flour, black cumin seeds, salt and oil. Add enough water and make a stiff yet smooth dough(no cracks). Knead for 5-7 minutes and make the dough elastic and keep aside for 1/2 hour.Keep it cling wrapped to avoid drying. 

For filling~


3 medium Potatoes
4-5 small Green chilli (finely chopped)
1tsp Ginger (minced)
1 tsp cumin seeds
1/4tsp Turmeric powder
2tsp Coriander powder
1tsp Chilli powder
1tsp Cumin powder
1/2tsp Chaat masala powder
1tbsp Cilantro (chopped)
Salt
1tbsp Oil

Method : -

Boil and peel the skin of the potatoes. Also cut them into small cubes and keep aside. 
 
Dissolve the coriander powder, cumin powder, chilli powder and chaat masala in 2tbsp water. 
 
Heat oil in a skillet, add cumin seeds, followed by ginger. Saute for a min. Add green chillies, continue sautéing, then add turmeric powder.
Now pour the masala water and cook for a min (this way, the dry masala powders won't get burnt) followed by cilantro. 
 
Then add the cubed potatoes along with salt and cook for a couple more mins.Switch off and let it cool.

How to stuff:


Divide the dough into for equal size balls. On a slightly flour dusted surface, place a ball and roll the dough in to a flat, thin, oval shaped chapathi. With a knife, cut the rolled dough into half. 

 
On one moon-shaped half, apply water along the edges and make a cone out of it. Press the dough with watered edges to bind.

 
Now, stuff about a tbsp filling and start bringing the edges together and seal them with a fork.

 
Stuff the remaining filling into each of the moon-shaped half and arrange it on a baking sheet lined with sprayed with oil.
 
Bake at 400 degrees for 15 mins, turn the other side and bake for another 5-6 mins or until browned.

 
 
Serve hot with ketchup.

Tips:

Brush the samosa dough with egg wash(beat 1 egg with a tsp of water) just before baking for an even brown coloring.

Bake for another 4-5 mins for extra crispier samosas. 

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Posted in: Snacks,Veg Dishes (No Onion No Garlic)

Announcement of this month's Spotlight Theme

It's mid of the month and time to announce the theme of this month's Spotlight. As you know, I was hosting Spotlight event, started by my sister, Indrani of Recipe Junction. As I am on Vacation, this month Spotlight will be hosted by my sister at her place. The theme she chose is Summer Cooler : Thanda Thanda, cool cool

For the rules and to know more about the event, please visit her place and give her all the support and your participation as you did so far in last few Spotlight events.
Thank you and looking forward to your enthusiastic participation.

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Posted in: Event

Fish Cutlet In Bengali Style

West Bengal is in the eastern part of India. Fish Cutlet is a typical Bengali style of cooking and is served as snack to the guests or no special occasions in almost every household.  Bengalis are known to be fish lovers so much, sometimes when its snowing or raining outside and We are stuck at home I make this Fish Cutlet to make brighter our mood. We enjoy this Recipe as a afternoon snack, with Ginger Tea remembering our good old days back in Kolkata. Any kind of fish like Tilapia, Bhetki Fillets, can be used to make this, I used Ruhi fish Fillets.

Ingredients for the filling:

Fish Fillets - 4
Onion - 1,chopped finely
Potato - 1, big size
Ginger paste- 1 tsp
Garlic paste - 1 tsp
Green Chilly - 1 or 2
Roasted Cumin Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder  1 tsp
Few pieces of Cashews and Raisins
Salt and Pepper to taste
Oil to deep fry

Ingredients for the Outer Crust ~

Bread Crumbs or (I used Crushed corn flakes)
Egg white - 1
All Purpose Flour or Maida - 2 tbsp

Method :

To make the filling ~  Boil the potatoes with salt and mash them well.

Add salt and pepper on both sides of the Fillets and cook the fish in water for 5 minutes.

Take 2 tblspn oil in a non-stick pan,  add the chopped onions and start frying them. After about few minutes add the ginger garlic paste and fry them. You can now add all the spices, few pieces of cashews, raisins and the fish, break the fillets, cook this mixture till you see oil separating out.

Keep stirring in between so that the fish do not stick to the bottom.

Keep frying till the raw smell of the spices are gone and the fish is well cooked. Add the mashed potato and mix it well. switch off the flame and keep it covered.

After its cool enough to keep on the palm, make equal potions of circular or oval shapes them as cutlets.

To make a batter outer coating ~ Beat the eggs white well and place on a flattened plate.  On another flat plate place crunshed corn flakes.

Take one of your cutlets, first dip in the egg white then roll the cutlet in the crunshed corn flakes. Repeat this with all your other cutlets.

Refrigerate all the cutlet for about 2 hours minimum.

I repeat this process, but this time I use all purpose flour instead of egg white. In a bowl mix 2 tbsp of All Purpose Flour and add about 2 tbsp of water. Then take out the frozen cutlets and dip them in the All Purpose Flour mixture and coat with bread crumb. Refrigerate the Fish Cutlet again, this time around 2-3 hours.


 

Take a deep frying pan and heat oil to fry, place it slowly into the oil.


Fry on medium heat till the colour starts to change to light brown and then fry the other side. Remove the cutlet on a paper towel to soak excess oil.


Sprinkle a pinch of black salt on the cutlets & serve them hot along with good portion of shredded salad & tomato ketchup.

Sending this to Srav's "Cooking Concepts # 10 - Mom’s Recipe" event

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Posted in: Bengali Dish,Non-Veg Dishes,Snacks

Chayote / Mexican Squash Curry

The chayote squash can be eaten raw, it has a crisp texture like an apple and a mild slightly sweet flavor. Like other squashes it is high in vitamin A and vitamin C and is high in fiber. An excellent method to include chayote  squash in your diet other than in soups  is in the form of this curry. I loved the contrasting and interesting combination of flavors in this curry which varied between sweet, spicy.It was simple and quick to make and tasted great when paired with a simple plain roti.

Ingredients :

Chayote / Mexican Squash - 1
Potato - 2
Black chana - 1/2 cup (soaked in water 3-4 hours)
Cuminseeds - 1 tsp
Onion - 1
Tomato - 1
Ginger paste - 1 tsp
Sugar - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1 tsp.
Salt to taste

Method :

Wash and peel the squash and potato, cut into cubes.

Heat oil in a pan, fry squash and potato with salt and little turmeric powder, until half cooked in low flame.

In the same oil, add cumin seeds, when they start to splutter add onion and saute till light brown.

Then add ginger paste and tomato, salt and sugar, cook for 5 mins.

Add all the spice powder, fried squash, potato and black chana, mix well.

Finally add a cup of water, cook until the squash and potato is soft but not mashy.

Garnish with coriander leaves.
 

Sending this to Vardhini's "Healthy Diet – Vegetarian Side Dishes" event and Ramya's "ABC Series: GOURDS" event

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Posted in: Side dishes,Veg Dishes

Vegetable Dalia

This is a very healthy and nutritious recipe for the breakfast or for lunch. Broken wheat or Dalia has high ratio of calcium, vitamins, iron and other essential nutrients which are critical to the growth and health of the body. Broken wheat is a great source of daily fiber. It becomes even healthier, when we add all the vegetables we have. It makes it more flavorful and yummy.

Ingredients:

Broken wheat ( Dalia) - 1 cup
Carrots - 1, thin slice
French beans - 4-5, finely chopped
Onion - 1, big, chopped
Tomato - 1, chopped
Ginger Paste - 1/2 tsp
Green chilli - 2,sliced
a sprig of curry leaves
Oil - 1 tbsp
Cumin seeds - 1 tsp
Pepper powder - 1/2 tsp.
Sambar powder(optional) - 1 tsp
salt to taste
Chopped fresh coriander leaves for garnishing

Method:

Soak broken wheat in water for half an hour and drain the excess water.

Heat oil in a pressure cooker and crackle cumin seeds.

Add sliced green chillies and curry leaves and fry for few seconds.

Add chopped onion and fry until it is translucent. Add all the vegetables (carrots and beans) and chopped tomato, ginger paste and saute for a minute.

Add dalia and 3 cups of water and let it come to a boil and add salt to taste.

Place the lid of the pressure cooker and pressure cook for 2-3 whistles.

Open the pressure cooker lid after the pressure drops down,stir in sambar powder, pepper powder and chopped coriander and cook for 2-3
mins.

Vegetable Dalia is ready to serve hot with Papad and Spicy Mango Pickel.

Sending this to My ongoing event "Spotlight : Healthy Breakfast Ideas", Julie's "Show Me Your HITS - Iron Rich Foods", Prabha's "EP Series-Herb & Spices" ~ "Ginger &Pepper Powder" event started by Julie, Roshni's "Healthy Food for Healthy Kids-Toddler Breakfast/Dinner", srav's "Mom's Recipe"

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Posted in: Breakfast,Lunchbox Recipes,Veg Dishes (No Onion No Garlic)

Soya Palak (Soya Curry With Spinach)

                  The combination of Soya nuggets and Spinach is very healthy with added nutrition from Soya proteins. Soya is an excellent source of protein including all amino acids, being the only vegetable whose protein is complete. It is also a good source of calcium, vitamins, omega-3-fatty acids and dietary fiber.

                  I prepare this curry quite often in my house as a replacement for Palak Gosht. The Soya nuggets that I have used here taste yummy paired with spinach. They are available at various food stores very commonly.

Ingredients :

Palak (spinach) - 2 bunch, roughly chopped
Soya granules - 1 cup
Onion - 2 small, finely chopped
Garlic - 2 clovesCoriander leaves - 2 bunch, roughly chopped
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Tomato - 1 large, finely chopped
Coriander powder  - 2 tsp
Garam masala powder - 1/2 tsp
Red chili powder - 1/2 tsp
Green chilli - 1-2 (as per taste)
Salt to taste
Oil - tbsp
Coriander leaves, chopped, garnish

Method :

Wash the palak thoroughly. Spinach, coriander leaves and green chilli in a mixie and blend to form a smooth puree.

Boil water in a pan, add a little salt and release the soya granules in the boiling water.

Boil the granules for 5 mins. Remove from flame, cover the pan and let the soya granules soak in hot water for 5-10 more mins.

Drain the soya granules and also squeeze the excess water by pressing the granules firmly with hands. Keep aside.

Take a non stick pan, heat oil and saute the chopped onions till light brown.

Add the ginger & garlic paste and fry for 2 mins.

Then add the chopped tomatoes and cook till the tomatoes are mixed with the onion and ginger & garlic paste.

Now add the spinach puree and mix well. Cook for 2-3 mins.
Add the drained soya granules, salt, coriander powder, red chili powder and garam masala and mix well. Cover and cook for a few minutes.

Transfer in a serving dish. Garnish with whipped cream and chopped coriander leaves.

Sending this to Vardhini's "Healthy Diet – Vegetarian Side Dishes" event and "CWF- Spinach" event

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Posted in: Side dishes,Soya Recipe,Veg Dishes

Onion Uttapam for busy mornings

Making breakfast remains one of the most important tasks of the day…..in many ways also the most important meal of the day. Uttapam is one of the great tasting South Indian snack or breakfast.  Uthappam is a thick pancake (dosa) made with regular dosa batter topped with onions. It has many different versions but Onion is one of my all time favorite. Instead of onion, you can add any fresh vegetable of your choice .

Ingredients :

Raw rice – 2 cups
Urad dal – 1 cup
Chopped onion – 1 cup
Black Salt - 1 tsp

Method :

Soak urad dal  and rice separate overnight.

Grind to a fine paste in next day. Mix all together. Add salt. Keep it for the whole night.

Mix the batter well next morning till it is sufficiently thick. 

Mix the chopped onion and black salt in a bowl.


Heat a flat griddle and rub some oil on it.


Pour some batter on it with a ladle and spread it to a thick circle.


Sprinkle some onion mixture on the top side. When the base is golden brown, overturn the side and cook till done.


When it is roasted enough, put it down on a plate.Repeat the process.


Serve hot with Sambar or Mango pickel...

Sending this recipe to My ongoing evevt "Spotlight : "Healthy Breakfast Ideas", Ramya's "The Kerala Kitchen", Amina's "GUEST QUEST" event, Semee's "Bon Vivant Moments #3 - Breakfast Ideas" event, Divya's "Showcase : What's in your lunchbox?" and "Lets Party - Breakfast" event

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Posted in: Breakfast,Kerala Cuisine,Snacks,South Indian Recipe,Uttapam

Sabudana Vada (Sago Patties)

          Sabudana vada is a popular and traditional snack from Maharashtra, India. Sago or Sabudana is a common ingredient that is used in some recipes made during the fast and recipes like Sabudana Khichdi, Sabudana Vada, Sabudana Kheer are made. Sabudana kichidi and vada are most common dishes made during fasting time. It is very easy to make with very little preparation.

          Here it’s getting cold & chilli in the evenings and what more could be better than hot and crispy fried snack and garam chai( hot tea).Fried dumplings of sabudana, potatoes, green chilies serve with tomato sauce...

Ingredients ~

Sabudana/ Sago : 1 cup
Potatoes : 3 – 4
Onion : 2, medium, finely chopped
Green chillies : 1-2, finely chopped
Ginger : 1 tsp, finely chopped
Lime juice (optional) : 2 tsp
Coriander leaves : 2 tsp
Salt to taste
oil for frying

Method ~

Wash sabudana and soak it in 2 cups of water for 2-3 hours, drain the water and keep aside.

In a big bowl mix all the ingredients together to make soft dough.

Divide the sabudana dough into 10 parts.

Lightly grease palms and roll each one into lemon sized balls, flatten between palms of your hands. 

Heat oil in a frying pan over medium high heat.


Gently slide the sabudana vada into the hot oil.


Fry sabudana vada until golden brown, turning them occasionally.
Remove sabudana vada drain on paper napkin.


Serve hot with Tomato sauce & Enjoy.........

Tips #

The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago.I used small size sabudana if you used big size sabudana then it soaked for 6 hours.

The water needs to be drained well. Use a seive or a colander to drain the water. The sabudana vada mixture is dry.

If there is moisture in the mixture, then you won’t get a proper shape of the sabudana vadas and they will become soggy from inside.
The oil has to be neither too hot nor warm. If its hot, the vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the vadas loaded with oil. 

Sending this to Pari's ""Only" Snacks And Starters" event guest host by Raji

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Posted in: Appetizer,Festival Recipe,Snacks

Watermelon Juice

watermelon juice is the best way to beat the summer heat.  The sweetness, fleshy texture and juicy pulp of watermelons make them a hot favorite for dessert and salad dishes. Watermelons contain more water and less sugar or sodium, besides being excellent sources of vitamins.

Ingredients ~

Watermelon - 1 cup (Remove the skin and chop it)
Mint leaves - 5-6
Sugar to taste
Lime juice - 2 tbsp
Ice cubes - 1 cup
Water - 1 cup

Method ~

Peel the water melon skin & remove the seeds within it.

Cut and keep the pieces in the mixier. Add sugar, mint leaves and lime juice, blend it.

Filter the juice and serve it cool.

Sending this recipe Nupur's "Kids Delight ~~ Fruits" event, Tomato Blue's "Summer Spirits" event, Preeti's "Jump' N Jive @ Icypritz" event

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Posted in: Diet Recipes,Drink