Crispy Spicy Suji Rolls

Ingredients

2 tbsp oil

1 tsp jeera

green chilies finely chopped 2-3 as per taste

curry leaves finely chopped 1 tsp

turmeric pdr 1/4 tsp

red chili pdr 1/2 tsp as per taste

ginger-garlic paste 1 tbsp

water 1 1/2 cups

salt to taste 

semolina / suji  1 cup

boiled potatoes -3 big  

 

Preparations

in a pan/ kadai heat oil, add jeera, curry leaves, ginger-garlic paste, green chilies 

fry, add water, turmeric pdr, red chili pdr, salt, once water boils, add suji, cook till all the water is absorbed

cool , add boiled potatoes, mash and mix well .

make long rolls/ sticks, fry in oil till crisp, serve hot with chutney.

 

NOTE- You may fry in Air Fryer to make it healthy, by brushing the rolls with little oil.

 

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Stuffed Potato Tikkis- Air Fryed

 

 Prepare a potato mixture with boiled potatoes and sendha namak. Stuff it with a filling of grated paneer, chopped nuts and herbs, then air fry until the outside turns golden. Serve with vrat-friendly mint or curd chutney.

 

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Air Fryer Sabudana Vada:

 

Sabudana vada is a fasting favourite, but it is usually deep-fried. Simply prepare the mixture using soaked sabudana, boiled potatoes, roasted peanuts, green chillies and sendha namak. Shape into patties, lightly grease them and air fry until golden and crisp.  

 

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Sabudana Vada

  

 Ingredients

Sabudana/ tapioca pearls ½ cup

Potatoes 2 medium sizes cube 1 cup

Peanuts ¼ cup

Coriander leaves chopped 1 tbsp

Green chilies 1-2 finely chopped as per taste

Salt to taste

Lemon juice 1 ½ tsp/ as per taste

Kuttu ka atta 1 ½ tbsp

Grated ginger 1 tsp ( optional)

Soak sabudana

Add ½ cup sabudana to a wide bowl or rinse them well twice.

Then pour ½ cup water and soak sabudana for 4-6 hours depending on the kind. Or can be soaked overnight too.

Once they’re soaked, take a few pearls in between your thumb and forefinger.

Press down to check if they’ve softened. The pearls must get mashed well.

Make sure the’re soaked well and softened otherwise unsoaked sabudana may brst in oil.

You can also bite and check. It should not be hard from inside. If you feel they’re heard, soak them a little longer.

Drain them completely in a colander and set aside.

Preparations

Roast the peanuts until aromatic. Cool completely.

Pulse them in a blender only once to get coarsely crushed peanuts. Keep aside.

Wash and peel potatoes, boil them till just done and not too mushy or soggy.

Mash them. If the potatoes are mushy, then the vadas may break. So cook them just al dente.

Mix together sabudana, mashed potatoes, peanuts, green chili, ginger, salt, jeera & coriander leaves. Add lemon juice and mix well.

If the dough turns sticky, then just grease your fingers lightly.

Mixing well helps in binding the dough well and pevents the sabudana vada from breaking while frying.

How to make Sabudana Vada

Make 10-12 balls and then slightly flatten to make patties/ vada.

Do not make them too thin as they may break. Making them too thick will not cook them from inside.

Heat oil in a kadai until hot enough on a medium flame.

Drop a small portion of the dough to check if the oil is hot enough. The dough has to rise without browning quickly.

Next take 1 tsp of the mixture in your hand and roll it to a small vada.

Side it to the hot oil to check if it doesn’t disintegrate.

If the ball breaks, then add 1 tbsp of flour to the mixture, and mix well. Then shape them to vadas.

Slide the sabudana vada in hot ol, one after another. Do not crowd them all at one time. Slide 2-3 depending on the size of your pan.

After adding the vadas. Let them deep fry on a medium for a few minutes. Do not disturb or touch them as they may break. When they form up and becomes slightly golden, flip to the other side, fry until golden and crisp.

The vadas will puff well and turn golden and crisp in the outside.

Drain them on a kitchen tissue or colander. Serve it hot with green chutney.

Air Fryer method

Shape the vada mixture not very thin nor too thick patties.

Place them in the air fryer basket/ air fry 2 180 C/ 360 F for 14-16 minutes or until crisp and golden. Adjust the timing depending on your air fryer.

Brush them with ghee as soon as they’re out of the air fryer.

Bake in oven

Place them on a prepared tray with parchment paper and preheat your oven for at least 15 minutes. Bake @ 390 F 190 C for 30-35 minutes or longer till crisp.

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

. Kerala’s Crispy Chakka Cutlet

Ingredients

300 gm raw jackfruit, boiled and mashed

2 potatoes, boiled and mashed

2 green chillies, finely chopped

1 tsp ginger, grated

8-10 curry leaves, finely chopped

½ tsp garam masala

½ tsp black pepper powder

Breadcrumbs for coating

Oil for shallow frying

Salt to taste

Method

Mix mashed jackfruit and potato.

Add green chilli, ginger, curry leaves, garam masala, pepper and salt. Mix well.

Shape into round or oval cutlets.

Coat each cutlet evenly in breadcrumbs.

shallow-fry over medium heat until golden and crisp on both sides.

Serve hot with coconut chutney.

 

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Veg Stuffed Chessy Tacos

 Ingredients and Preparations

left-over rotis

oil 1 tbsp 

garlic 1 tsp ( optional) 

 onion finely chopped 1 

tomato 1 finely chopped

capsicum 1 finely chopped

corn 2 tbsp

green chilies 2-3 finely chopped as per taste

grated cheese as desired

chili flakes as desired

potatoes boiled and mashed  as needed 

masala as per your taste

butter to fry 

heat oil in a pan 

add garlic, fry for 2 minutes

 add onion, little salt to fry till transparent

add tomatoes and rest of the veges, fry for 2- 3 minutes

spread some mayonnaise/ tomato sauce, spread on the roti

spread the veges on one half of the roti, spread some cheese

fold the roti , press a little

heat little butter put the folded roti, cook on one side pressing it down

turn the roti to fry on the other side till crisp

serve it hot with some chutney/ sauce.

 

 

 

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Leftover Samosa Chaat

  

Crumble leftover samosas and layer them with boiled potatoes, yogurt, chutneys, and sev. Garnish with coriander leaves and pomegranate seeds for a tangy, crunchy, and satisfying chaat experience.  

 

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Stuffed Green Chili Chaat

 Ingredients

8 small to medium mild green chilies (about 25g each)

Oil, for deep frying

For the filling
350g boiled potatoes, peeled and crushed
½ tsp carom seeds (ajwain)
2 tsp mint chutney, or 1 tbsp finely chopped fresh mint and coriander
1-2 green chili finely chopped
2½cm piece fresh ginger, peeled and finely chopped
¼ tsp kashmiri chili powder
Salt, to taste

For the batter
100g chickpea flour/ besan
3 tbsp semolina
½ tsp baking powder
½ tsp turmeric powder
Salt, to taste

For the tamarind chutney
40g tamarind paste
100g caster sugar
¼ tsp powdered ginger
¼ tsp kashmiri chili powder
¼ tsp cumin seeds, toasted and coarsely crushed
1 pinch sea salt

For the mint and coriander chutney
50g cashew nuts
50g coriander, leaves and tender stems
40g mint leaves
1⅓cm piece fresh ginger, peeled and roughly chopped
1-2 green chilies as per taste
1 tsp sugar
Juice of 1 lime
Salt, to taste

To serve
Mint chutney, 
Tamarind chutney
150g plain yoghurt, whisked lightly
Chaat masala powder
1 handful fresh coriander, leaves and soft stems, finely chopped

Preparations 

First, make the two chutneys, if using. Put all the ingredients for the tamarind chutney in a blender, add 90ml cold water, then blitz to a runny pouring consistency. Adjust to taste, then refrigerate until needed.

Soak the cashew nuts for the mint chutney in warm water for 20-30 minutes, then put all the ingredients including the cashew nuts and some of their soaking water in a blender. Blitz to a smooth fine paste – if need be, blend in a little more water so it’s slightly runny. Adjust to taste, then refrigerate until needed.

Now to stuff the chilies. Slit open the mild chilies length-way, then remove and discard the pith and seeds, making sure to keep them intact. Mix all the filling ingredients in a large bowl, then stuff the mix into the chilies (don’t over-stuff them) and chill in the fridge for 20 or so minutes, to firm up.

In a large bowl, mix all the ingredients for the batter, then, whisking all the time to make sure there are no lumps, slowly beat in 140ml cold water until the batter is the consistency of double cream.

Heat the frying oil in a  kadai or small saucepan on a medium-high heat – add a drop of the batter to check it’s hot enough: it’s ready if it sizzles and floats to the surface. Dip each stuffed chili  in the batter to coat, then carefully lower into the hot oil and deep-fry for about five minutes in total, until golden brown all over. Lift out with a slotted spoon and drain on kitchen paper.

Serve warm topped with a drizzle each of tamarind and mint chutney, followed by a couple of tablespoons of yoghurt, a sprinkling of chaat masala powder and some chopped fresh coriander.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Chili cheese toast

Ingredients

300g boiled potatoes, peeled and crushed
1 tsp chaat masala
1 pinch ground black pepper
¼ tsp black salt
150g green capsicum finely chopped
100g finely chopped red onion
8 slices white bread, crusts trimmed off
Softened butter
250g  cheese of your choice thinly sliced

For the green chutney
200g mint leaves
100g coriander leaves
Juice of ½ lemon
1 green chili, or 2 if you like things spicy
30g roughly chopped red onion
1⅓cm piece fresh ginger, peeled and roughly chopped
½ tsp caster sugar
Salt, to taste

Put all the ingredients for the chutney in a blender, add a splash of water and blitz to a thick paste. This may make more chutney than you need here, but any leftovers keep well in the fridge for three or four days, and go with all sorts.

In a large bowl, mix the crushed boiled potatoes with the chaat masala, black pepper and salt. Add the green peppers and red onion, and stir well to combine.

Lay four of the bread slices on a large plate and apply butter generously to one side of each slice. Spread a little of the green chutney on top of two slices, then spread the potato filling over the other two slices and top the potato filling with a slice or two of the cheese. Lay the first two slices of bread chutney-side down on top of the cheese, then press down lightly to seal. Spread butter on both sides of the outside of the sandwiches, then repeat with the remaining bread, butter, chutney, spiced potato mix and cheese.

Put a large, nonstick frying pan on a medium heat, then lay in two sandwiches, cover with a lid and leave to fry for two minutes, until the base turns crisp, is evenly coloured and light brown. Flip over with a spatula, cover again and fry on the other side for two minutes more. Cook the remaining two toasties in the same way, and serve warm with any remaining chutney or with tomato ketchup.

 

 

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Masala Dosa Sandwich With Instant Dosa Batter

 Ingredients and Prep

Instant dosa batter

2 cups suji-

Rice flour 100 gm / 1 cup OR wheat flour

Grind suji+ rice flour+ ½ tsp sugar+ salt to taste very fine pdr ( this pdr can be stored for 6 months)

Add 1 cup dahi, mix well, rest for 5-10 minutes,  add ¼ tsp baking soda, mix well. The batter should be thick like for idli. If need be add little more water.

In a sandwich maker, spread oil well, spread dosa batter to cover 1 side, take the prepared potato filling, flatten  to the same size of the sandwich toaster OR slightly smaller, cover with  more batter, grease with oil on the top side, cook on medium flame till crisp on both sides, serve hot with chutney.

For Masala filling

Heat 1 tbsp oil

Mustard seeds ½ tsp once it splutters add

 Hing little, green chilies chopped to taste, ginger finely chopped 1 tsp

Mix well, add chana dal 1 tsp, urad dal 1 tsp, finely chopped curry leaves 1 tsp, mix well, once the dals turn golden, add 1 onion cut thin lengthwise or chopped fine,as you prefer

Fry adding little salt, once light brown, add turmeric pdr ¼ tsp

Potatoes 4 big boiled, peeled, crumble with your hands, mix well

Add 2 tbsp water, mix well, mashing the potatoes

Remove after 2-3 minutes, adding finely chopped coriander leaves and if desired little lime juice.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs