Aloo Tikki

This was a big hit during my daughters birthday party! I served it as an appetizer.Elders and children were in Queue! I served this mint chutney and sweet tamarind chutney.A wonderful combination with the tikkis.

It is good for snack box or even to be made as burgers.You can make the tikkis before hand and leave them in the fridge.Cook them just before guests arrive.This way it remains stiff.

Aloo Tikki

Potatoes- 3

frozen green peas- 1/4 cup

ginger- 1/2 grated

red chilli pwd- 1/2 tsp

garam masala pwd- 1 tsp

coriander leaves- 1/4 bunch chopped

bread crumbs- 1 cup

oil for shallow frying- 1/4 cup

Method:

Boil potatoes with salt and mash them in a bowl.

Add green peas, ginger, coriander leaves and all the powders.

Mix well. Make into small balls. Flatten the balls.

Roll them into the bread crumbs.Keep it refrigerated for 1 hr or so

Drizzle some oil in a flat pan. Shallow fry the tikkis.

Serve them hot with the chutneys.

aloo,potato, fry, tikki,

Pal Semiya Payasam

Who does not love payasam? As a kid I used to drink and eat payasam as lunch during festive days .I used to wait for occasions when it was made.It is a must in all south Indian Families during festivals or birthdays days.Few years ago I learnt a secret ingredient to this recipe which enhances the payasam to a great level.

Semiya Payasam

Vermicelli/semiya- 1cup
sugar- 1/2 cup or 3/4 cup
milk-5 cups
water- 1cup
raisins and cashews- few
ghee- 2tsp
cardamom- pwd- 2 pinches
unsweetened condensed /evaporated milk- 1/2 cup(optional)

Method:
Boil milk in a pan.
Heat ghee in a big kadai .Add cashews and fry them golden brown.Drain them onto a paper towel.
Now add raisins into the same kadai.Fry until they swell.Drain them into the same paper towel.
Now add the vermicelli into the same kadai and roast them for few minutes.Add water.
Let it boil.Now simmer the heat and let it cook for 10-12 minutes.
Add sugar and stir well. Cook for another few minutes.
Add boiled milk and cook for few minutes.
Stir in between.Check for sugar.
Add the condensed milk and stir it for 3 minutes.
Remove from fire.Sprinkle cardamom powder
Throw in the fried cashews, raisins. Mix well.
Serve hot or cold.

Mushroom Fry

So simple and yet delicious.Not all people are mushroom lovers.But this is sure to make them one.
It goes well with rasam or curd rice.

Mushroom Fry

Mushroom- 10
oil 1tbsp
garam masala- 1/2 tsp
coriander pwd- 1tsp
jeera pwd -1/2 tsp
red chilli pwd- 1tsp
garlic -3 chopped finely

Method:
Wash and clean the mushrooms.Slice them .
Heat oil in a kadai.Add mushrooms,garlic and salt.Do not add water.
Now sprinkle all the powders and mix well.
Cook on medium heat for 10-15 minutes until the mushrooms are coated with the masala and are dry.
Serve hot with rice.

Red Capsicum Chutney

I had this in a friend's house .Hmm! I have gone crazy about this chutney.The color is so pleasing.It tastes some what like chilli chutney but so hot.It is goes well with idli ,dosa etc.You can use either red or orange.

Red Capsicum Chutney

Red capsicum-1
orange capsicum-1
red chillies-4
curry leaves
salt- to taste
oil- 1tsp
channa dhal- 1tsp
urad dhal- 1tsp
tamarind - a small marble size
garlic- 4

Method:
Cut capsicum into small bits.Heat oil in a pan.Add all channa,urad dhals and curry leaves.
Fry till golden brown.Now add garlic and tamarind .
Now add the capsicum bits ,some salt and saute for few minutes.
Do not cook it.Cool it and blend it in a mixie.
Serve with idli or dosa

Hot Chicken Wings

Hmm! This dish tastes too good especially on Sunday evenings.....  a watching movie or Super Bowl.
so simple and done withing minutes.You can have celery sticks and ranch dip with it.This is exactly the American style hot wings which we get at the restaurants.

Hot Chicken Wings

Chicken wings- 20
oil for deep fry
salt - to taste
pepper- 1 tsp
butter- 1/2 stick
hot sauce- 1/2 cup
cayenne pepper/chilli pwd- 1tbsp(to spice alter)
Worcestershire sauce- 3 tbsp
celery sticks -10
ranch dip- 1 cup

Method:
Wash and clean chicken wings. Sprinkle some salt and pepper on it.
Heat oil in a kadai. Fry chicken wings in batches. Drain them on a paper towel.
Preheat the oven at 325 degrees F.Heat butter in a pan, add 3 tbsp of the deep fried oil also.
Add the sauces, let it bubble on low heat.Put it off.
Transfer the wings on a baking dish.Pour this hot sauce over the wings.
Mix well and bake it at 325 F for 15 minutes.
Serve hot with dip and celery sticks.

chicken,wings ,fry hot

Mint Chutney

This is good for dosa or idlis and even sandwich.If you add coconut it will taste  like South Indian chutney otherwise it will be the mint chutney we usually have with cutlets or samosas.

Mint Chutney

Mint - 1bunch
coriander- 1/2 bunch
coconut- 1/4 cup
green chillies-4
tamarind- small marble size
urad dhal- 1tsp
Bengal dhal-1tsp
salt- to taste
asafoetida- 1/8 tsp

Method:

Wash and chop the leaves.
Heat 1/2 tsp ,add urad dhal, bengal dhal ,asafoetida and tamarind.
Now add the leaves and saute until the leaves wilt.
Now add the coconut and salt and 30 secs.
Cool and then grind it in mixie.

Egg Masala Gravy

This is an awesome side dish for fried rice or chapatis.My family loves this curry.This goes well with parotas also.

Egg Masala Gravy

Boiled eggs-5
red onion-2 chopped
ripe tomato-1 chopped
ginger garlic paste- 1tbsp
curry leaves
salt-to taste
mustard seeds- 1/4 tsp
 oil- 3tbsp

Masala:
Garam masala- 3/4 tsp
red chilli pwd-1 tsp( to taste)
coriander pwd- 1tsp
pepper- 1/2 tsp

Method:
Heat oil in a pan.Add mustard seeds, curry leaves .
Now add onions and saute well for 3-4 minutes until they change color.
Now add ginger garlic paste.Saute for 30 secs.
Now add chopped tomatoes and saute for 1 min.
Add the masala powders and saute well on reduced heat for 10 minutes or so until they turn mushy .
Now add 1 glass of water and cook for another 5-6 minutes until they form a nice gravy .
Now slit the boiled eggs into two and add into this gravy.
Cook for 30 secs and mix gently.
Garnish with coriander leaves and serve hot.

Spring Roll

No other appetizer gets much attention as these spring rolls.And the best thing about the roll is you can use veggies or chicken or beef or egg or paneer.Sometimes only onions and bell pepper is enough.If you are making this  for kids ,add shredded cheese.You  can get these egg roll skins at H-E-B.

Filling:
canola oil- 2 tbsp
garlic- 1/2 tbsp
paneer- 8 oz
mushroom- 1 cup shredded
onion- 1/4  cup minced
red/green bell pepper- 1 thin strips
sesame/olive oil/- 1/2 tbsp
rice vinegar-  1tbsp
salt and pepper - to taste
12- egg roll wrappers

Spring rolls

Method:
For the Filling:
Heat oil in a non stick pan.Add garlic and saute.
Now add mushroom ,paneer,onions and peppers.Stir fry for a minute.
Add sesame or olive oil,vinegar,salt and pepper.
Wet the sides of the wrapper.Transfer 2 tsp of filling into the wrapper.
Tightly roll the wrapper to form a cylinder, folding in the sides about halfway, as you form the roll.
Deep fry the rolls in oil or bake it.

spring ,roll, paneer

Palak Paneer

I loved this dish when I was in college. Every time we went to a hotel ,I would order this dish.Today when I learnt this recipe ,I was shocked to find out how easy and quick it is to make?
But it would change color if cook covered.I love that fresh green color when mixed with white paneer.And it also changes color after a hour or so .... When cooked try having it soon.It not only goes with rotis and chapatis ...my daughter has it with dosas also....

Palak Paneer

Paneer- 1cup into cubes
Palak-  2 bunches
green chillies- 4
ginger- 1"
tomatoes- 4 medium pureed
cumin seeds-1 tsp
fenugreek seeds- 1 pinch
garlic- 1 clove chopped
onion - 1 chopped
oil- 2tsp
salt- to taste

Method:
Wash and chop the Palak. Boil Palak,green chillies,ginger,salt  with 1 cup water until cooked.
Do not cover and cook.Keep it aside to cool.Once cooled puree it in a mixer.
Puree the tomatoes also.Heat oil in kadai,when hot add fenugreek seeds, onions and garlic.
when color changes , add tomato puree.boil for 5 minutes until all the water has evaporated .
Now add paneer and saute gently for 1 minute. Now add palak paste and boil for 2 minutes.
Serve hot with rotis pr chapatis.

palak, paneer, tomato