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Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe

Hey Foodies,

We love Moong Dal ke Cheela, and we love Dosas.. Have you tried something in between?

ADAI1

Here’s adai for you all, which is a awesome snack recipe from South India.. Well, not only snacks this is a perfect dish to pack in your lil one’s lunch box! One of my friend used to bring these almost daily and while it was a regular in his home it was something new for me and a few of my friends and we used to enjoy these..

ADAI2

These are a little different than Dosas and pretty close to Moong Dal ke cheele.. But has its own uniqueness, rich in protein and healthy! So, let’s get into the easy recipe which requires no fermentation! Kind of instant dosas or crepes, which everyone would enjoy!

ADAI3

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Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe
 
Ingredients
  • Rice - 1 Cup
  • Skinless Black Gram / Urad Dal - ¼ Cup
  • Split Bengal Gram / Chana Dal - ¼ Cup
  • Split Pigeon Peas / Tuvar Dal - ⅛ Cup
  • Skinless Split Green Gram / Moong Dal - ⅛ Cup
  • Dried Red Chilies - 6-8
  • Asafoetida / Hing - ¼ Tsp
  • Curry Leaves - Few
  • Cumin Seeds - ½ Tsp
  • Salt - To Taste
  • Oil - As required
Instructions
  1. In a bowl, add the rice, and all the dals. Add water and wash-rinse twice.
  2. Then add the chilis, curry leaves, cumin seeds and hing. Add 2½ cups of water and let it soak for a minimum of 2-3 hours.
  3. After it has been soaked, blend to a kind of coarse paste. Transfer to a bowl, add salt and mix well.
  4. Heat a tawa, smear a lil bit of oil and remove off the excess using a tissue/cloth. Spread a ladle full of batter and make a adai somewhere between a thickness of a uttapam and a dosa.
  5. Cook in medium flame, once the top dries a little smear oil in the sides and cook till the edges are brown. Using a turner take the adai off the pan and serve! Tastes best with some onion chutney to me 🙂

Now, whether you enjoy these as a snack or in breakfast or pack it in your lunch box this is an fantastic snack! This comes down to be the last recipe for the amusing 2014 year.. Thanks for lot for being with me all the time, Do watch the lookback video on our Channel 🙂 All the best for the New Year, may god bless you with happiness, peace, health, prosperity, success and all you desire for 🙂 Wishing you a very Happy and Delicious New Year 🙂

That’s it for this year, See you next year with more lipsmacking dishes 🙂

 

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Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking

Hey Foodies,

I had made some Ladi Pav which were feather soft and totally amazing sometime back, and many of you liked them, tried and said its awesome!

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So, Today, I’m going to show how to make some Stuffed Buns.. Well, Yesss these are with the same texture, with a surprise inside kind of feel! Delicious Vegetable Filling filled inside of these feather soft pavs is a delight! Watch the video to the see same awesome texture 🙂

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Whenever, I ask my parents or my sissy what would you like to have or when someone comes and I’m in charge to make some stuff, They say “Wo stuffed wala pav..” It is such a thing that, once you have one can’t stop and keep craving for more.. Not only the texture of it, the filling is special as well! So, why wait? Let’s dig right into its recipe which is quite time consuming but is exceptionally worth the effort!

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Video Recipe :

Text Recipe:

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Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking
 
Ingredients
  • Plain Flour / Maida - 1 Cup / 125g
  • Milk - ⅓ Cup + 1½ TBSP / 95 Ml Appx.
  • Sugar - ½ Tbsp / 7.5g
  • Instant Yeast - 1 Tsp / 4g
  • Salt - ½ Tsp / 2.5g
  • Milk Powder - 1 Tbsp / 9g
  • Hudson Canola Oil - 1 Tbsp / 15ml
  • More Flour for dusting.
  • Sesame Seeds : As required
  • Milk & Butter : For Brushing
  • For the Stuffing : Onions : ½ Cup [Roughly Chopped]
  • Carrots : ¼ Cup [Roughly Chopped]
  • Peas : ¼ Cup [Roughly Chopped]
  • Corn : ¼ Cup [Roughly Chopped]
  • Potatoes : ¼ Cup [Roughly Chopped]
  • French Beans : ¼ Cup [Roughly Chopped]
  • Green Chili - 1 Tsp
  • Garlic - ½ Tsp
  • Kasoori Methi - 1 Tsp
  • Cumin Seeds - ½ Tsp
  • Hudson Canola Oil - Little Less than 1 Tbsp
  • Cumin Powder - ½ Tsp
  • Turmeric - ¼ Tsp
  • Red Chili Powder - ½ Tsp
  • Chat Masala - ½ Tsp
  • Black pepper : ¼ Tsp
  • Garam Masala - 1 Pinch
  • Sugar : ½ Tsp
  • Vinegar : Less than ¼ Tsp
  • Salt - To Taste
Instructions
  1. Start by proofing the yeast, to do so In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot like a turned off microwave or oven.
  2. Add the flour, salt, milk powder in your working platform. Mix and make a well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough.
  3. If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.
  4. Once the sticky mass of pasty dough is formed, add the Hudson Canola Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough.
  5. Do Not add any flour or anything, just keep kneading for 15 mins.. Make sure to scrape the dough from the surface time to time.
  6. Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm spot like a turned off microwave or oven.
  7. For the Stuffing : In a pan, add the Hudson Canola Oil. Once hot, add the cumin seeds along with the kasoori methi.
  8. Add the chili, garlic, onions, potatoes, beans, corn, carrot, and peas. Toss it and cook for 2 minutes.
  9. Season it by adding the pepper, chat masala, red chili powder, garam masala, cumin powder. Stir and cook for 3-4 mins or until the veggies are about ¾ cooked.
  10. Once the veggies are done, switch off the flame and add the vinegar, sugar and the salt. Stir and keep aside. You can add some coriander leaves chopped as well.
  11. Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 7 equal portions.
  12. Just like you fill momos or stuff parathas, stuff the dough portions with the filling. To do so, take a portion kind of start flattening the portion and make sure the edges are thinner than the center.
  13. Keep a good tablespoon or two of the filling, gather the edges and press to seal. Sprinkle some flour if it feels its extremely sticky, kind of roll it between your palms to make a round shape.
  14. Grease a 6" Round Cake Tin/or a steel/aluminum container of such size with oil. Place the Stuffed Buns in there. Stuff all the dough portions like so and keep in the round cake tin.
  15. Brush these with some milk and sprinkle some sesame seeds. Cover and let the shaped buns proof for another hour or until doubled.
  16. Preheat your oven to 200 C.
  17. Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.
  18. Take them out, brush with butter. And let them rest for a minimum of 15 mins.
  19. Loosen the edges, and take the buns out, ENJOY 🙂
Notes
You can also make these a night before and pack as a lunch next morning 🙂
Feel free to add more or less or any veggie that you wish for. You can skip the onion and garlic if you wish to 🙂
Sometimes, the flour absorbs more moisture and sometimes less.. That is because of the protein level of the flour.. So, add the 95 milliliters of the milk at the first, if it forms into a pasty kind of dough, Great! Otherwise add more milk to make it pasty and sticky 🙂

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Right out of the oven!
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Look, Look at the filling.. Doesn’t it tempt you? Try it once and you’d be drooling over them! 😀

These are literally outstandingly amazing! Jog right in your kitchen, and make these which are literally like Chatpati Veggies Filled Cotton Balls 😀

That’s all for today, Thanks 🙂

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Curd n Cheese Sandwich – Indian Grilled Sandwich | Kids Lunch Box Recipes

Hey Foodies,

We all love cheesy dishes, Here’s a Curd and Cheese Sandwich Recipe for you..

Curd n Cheese Sandwich-1

Now, this is perfect as it is doesn’t need any dip as well as makes a Perrrfeecctt dish to have in the breakfast, or in the Lunch box, or as anytime snack! “Ek teer – teen nishane” 😛 Let’s get to this amazing Suji Toast Style Cheese Sandwich recipe!

Curd n Cheese Sandwich-3

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Curd n Cheese Sandwich - Grilled Sandwich | Kids Lunch Box Recipes
 
Ingredients
  • Bread Slices - 6
  • Onions - ¼ Cup {Roughly Chopped}
  • Grated Cheese - ¼ Cup
  • Cheese Slices - 3
  • Curd - 2 Tbsp + ¼ Cup
  • Green Chutney - 1 Tsp {Or 1 tbsp chopped coriander}
  • Salt - To Taste
  • Chili flakes - 1 Tsp
  • Oregano - ½ Tsp
  • Semolina/Suji - 3 Tbsp
  • Corn Meal - 3 Tbsp
  • Hudson Canola Oil - 3-4 Tbsp
Instructions
  1. In a bowl, mix in onions, grated cheese, 2 tbsp curd and green chutney. Add salt to taste, ½ Tsp oregano and ½ Tsp chili flakes. Mix,filling is ready keep aside.
  2. In another bowl, mix in semolina, corn meal, salt to taste, ½ tsp chili flakes and ¼ cup curd. Add water to make a thin batter.
  3. Heat up a griddle pan, with 2 tbsp Hudson Canola Oil.
  4. Take a bread slice, load up the the filling place a cheese slice on, cover with another bread. Press, dip in the semolina-cornmeal batter and Keep to grill in the Hot Grill Pan.
  5. Once golden from beneath, spread 1 tsp Hudson Canola oil on the uncooked slice and flip over to grill! Slice and serve, or pack in the lunch box! 🙂
Notes
Instead of using 3 tbsp corn meal you can use semolina.
 

Curd n Cheese Sandwich-2

This Suji Toast Style Cheese Sandwich is a to go recipe all the time! Requires Ingredients that are available in your pantry, totally customizable and completely awesome taste! Make sure you try it out and ENJOY!

That’s it for today,
Thanks

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Veg Bullets Recipe – Quick & Easy Snack Recipes | Snack ON!

Hey Foodie Fellas,

It’s time to Snack ON something crispy crispy and delicious delicious!

Veg Bullets-1

Let’s make some Veg Bullets today, which is an amazing starter or an appetizer to have.. Main Ingredient being carrots, this is definitely a must try for you cause its different than the normal cutlets and croquettes ofcourse..

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Here’s the recipe for you..

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Veg Bullets Recipe - Quick & Easy Snack Recipes | Snack ON!
 
Ingredients
  • Carrots - 4-5 (Grated)
  • Potatoes - 2 (Boiled n Mashed)
  • Coriander - 1 Tbsp (Chopped)
  • Green Chili - ½ Tsp
  • Ginger Garlic Paste - 1 Tsp
  • Salt - To Taste
  • Grated Nutmeg - One Pinch
  • Cinnamon Powder- One Pinch
  • Red Chili Powder - ½ Tsp
  • Custard Powder - 2 Tbsp + More for Coating
  • Plain Flour / Maida - 2 Tbsp
  • Bread Crumbs - As Required
  • Hudson Canola Oil - For Frying
Instructions
  1. Start by heating up Hudson Canola Oil in a pan for deep frying.
  2. In a mixing bowl, add the grated carrots, boiled and mashed potatoes, coriander, green chili, ginger garlic paste and mix well.
  3. Now add in the nutmeg, cinnamon, red chili powder, plain flour and custard powder and incorporate it well.
  4. Just before you're ready to shape and fry, add the salt in mix well and make long cylindrical type shapes of about 3 inches.
  5. Coat it in custard powder well, then roll it between your hands to make sure its coated well, dip in water and roll in bread crumbs. Roll it in your hands to make sure the bread crumbs stick.
  6. Once these are ready, deep fry till half way done in medium flame.
  7. Take them out once halfway cooked, and let them cool. Increase the flame to high and let the oil get hot well, and then add the bullets to the hot oil. Fry until crunchy and serve! ENJOY!
Notes
You can also squeeze out the water from the carrots if you wish to, which might make this a lil bit dry, and skip the potatoes as well thats how it was where i had it.. I dont like to squeeze the nutritious juice of carrots.
Make sure the potatoes are not over boiled and are refrigerated for quite a time after boiling. Best to boil in night and refrigerate till morning if you wish to pack this as a snack for your lil one in lunchbox.
Video recipe ->

Veg Bullets-4 Thumb

 

So, do try and let me know how it goes..

That’s it for today..

Thanks

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Indian Style Macaroni Pasta Recipe | Kids Lunch Box Special Recipes

Hey Foodies,

Today, let’s make some Indian Style Macaroni..

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We’ve grown up, or I must say, I am growing up 😛 having this macaroni in the lunch box.. And its a hit, literally, not only me but my friends like it a lot as well.. So, let’s get cooking 🙂

IndianStyle-Macaroni3

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Veg Macaroni Recipe - Indian Style | Chatpata, Masaledaar Pasta - Kids Lunch Box
 
Ingredients
  • Macaroni - 1½ Cups
  • Onions - 2 (Med Size - Chopped)
  • Tomatoes - 4 (Med Size - Chopped)
  • Mix Veggies - ½ Cup (Carrots, Cauliflower, Beans - Chopped)
  • Ginger - 1 tsp (Chopped)
  • Garlic - ½ Tsp or less (Optional, Chopped)
  • Green Chili - ½ Tsp (Chopped)
  • Cumin Seeds - 1 Tsp
  • Salt - To Taste
  • Hudson Canola Oil - 3 Tbsp
  • Red Chili Powder - ½ Tsp
  • Chat Masala - 1 Tsp
  • Garam Masala - ¼ Tsp (Garam Masala)
  • Black Pepper - ½ Tsp (Optional)
  • Red Chili Paste - 1 Tsp (Optional)
  • Ketchup - 3-4 Tbsp (Or more)
  • Coriander - 2 tbsp (Chopped)
Instructions
  1. Start by boiling a couple of cups of water, add salt to taste and a tbsp of Hudson Canola Oil. Add the macaroni and boil till cooked well but has a bite, in other words Al Dente. Strain the pasta and rinse under cold water.
  2. Heat up a wok or a pan, and add in 2 tbsps of Hudson Canola Oil, once its hot add the cumin seeds. Next goes in the ginger, chili and garlic. Saute for a moment.
  3. Add the onions and cook till the onions are translucent, then add in the tomatoes. Stir and add in the salt to taste. Cook till the tomatoes are mushy.
  4. Add the veggies, and cook for another two-three minutes. Add the ketchup and red chili paste, stir and cook for a minute.
  5. Season it with chat masala, red chili powder and a little bit of garam masala, cook the spices for 2 minutes.. Add the macaroni and mix well.. Top it off with coriander and a touch of black pepper and ENJOY 🙂

So, what are you waiting for, make this for your kids or just for yourself.. Totally scrumptious healthy lunch box or an evening snack on dish it is, try it and let me know how it goes..

That’s it for today,

Thanks

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Cheesy Garlic Bread Sticks / Cheese and Corn Stuffed Garlic Bread Sticks

Hey,

Today, let’s cook up a very popular bread appetizer/snack that is splendid to the eyes, as well as to your tastebuds!

Cheesygarlicbread (1)

Well, this is Cheese and Corn Stuffed Garlic Bread Sticks, or in other words Stuffed Garlic Bread Sticks.. Let’s dive in!

Cheesygarlicbread (3)

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Very easy to make, yet one of the most delicious dishes.. Dominos serves this in there menu, and Here I’m showing my way to make it 🙂 Bdw. looks cheesy na?

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Cheesy Garlic Bread Sticks / Cheese and Corn Stuffed Garlic Bread Sticks
 
Ingredients
  • For Dough - Plain Flour - 1¼ Cup
  • Instant Yeast - ½ Tsp
  • Sugar - 1 Tsp
  • Garlic Cloves - 8-10 {Chopped Fine/Minced}
  • Garlic Powder - ½ Tsp
  • Onion Powder - ¼ Tsp
  • Salt - To Taste
  • Oil - 2 Tbsp
  • Oregano - ½ Tsp
  • Basil - ¼ Tsp
  • Thyme - ¼ Tsp
  • Chili Flakes - ½ Tsp
  • For Spice Mix - Salt - 1½ Tsp
  • Black Pepper - ¾ Tsp
  • Oregano - 2 Tsp
  • Garlic Powder - 1½ Tsp
  • Onion Powder - ½ Tsp
  • Basil - ½ Tsp
  • Rosemary - ½ Tsp
  • Thyme - ½ Tsp
  • Red Chili Flakes - 1½ Tsp
  • Kashmiri Red Chili Powder - 2 Tsp
  • Amchoor Powder - ½ Tsp
  • Sugar - ¼ Tsp (Optional)
  • For making the breadsticks - Corn Meal - To Dust
  • Mayonnaise - 2 Tbsp
  • Grated Cheddar Cheese - About ⅓ Cup
  • Sweet Corn Kernels - 3-4 Tbsp
  • Jalapenos - 2 Tbsp {Small chunks}
  • Grated Mozzarella Cheese - Little more than ⅓ Cup
  • Spice Mix - As Required
  • Butter - To Grease
  • Oregano - ¼ Tsp
Instructions
  1. For the dough : add the yeast and sugar to ½ cup water and keep aside for 10 mins.
  2. In a mixing bowl, add all the rest ingredients and mix well add the yeast and water mix and make a dough if needed add more warm water. Knead the dough for 5-6 mins.
  3. Place the dough in a greased bowl and cover with a damp towel/cling warp and let it prove for a hour or until its doubled.
  4. For Spice Mix - Add all the ingredients in a mortar-pestle and pestle it down until well combined and grounded for about 10-12 mins.
  5. For making the breadsticks - After the dough has proved, take it out and place it in a corn meal dusted surface and knead for a minute or two.
  6. Roll the dough out to 26cm diameter in a corn meal dusted surface.
  7. Spread mayonnaise in one side of the dough(in a semi circle way), get some cheddar cheese in, followed by sweet corn kernels, jalapenos, a little of spice mix and mozzarella cheese.
  8. Apply water in the edges and fold over. Press down the edges. Something like a calzone it is so far.
  9. Transfer this to a tawa/pizza tray which is very well greased with butter. Make slits in the bread at 1 inch difference to make the slits but just make slowly and dont go to the bottom.
  10. Take butter and grease the bread with it. Sprinkle the spice mix over and a little of oregano.
  11. If you like more of bread structure, let it rest for 25-30 mins before baking. Otherwise bake it right away at 200 C in a preheated oven for 20-25 mins or until its well baked.
  12. Give your temptations a wait of 10 mins before slicing.. Slice and serve..
Notes
I usually add the spice mix in the dough instead of adding the oregano, basil, thyme, chili flakes. Works both ways and taste awesome both ways.
Video :

Cheesygarlicbread (2)

 

So, whatcha waitin? Make and enjoy 🙂 Liked it? Make sure you share it with your friends 🙂

Thankzzz.. 

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Coconuty Cream Filled Chocolates / Suprise Inside Bounty Inspired Chocolates

Hey!

Today, we’re going to make some chocolates.. And, you know what? You’re going to go gaga over these!

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Sky’s the limit when it comes to flavors you can make but I personally love the coconuty flavor.. Specially Bounty Chocolates, so I thought to recreate something like and it was much much better..

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Let’s get rockin with Surprise Inside Chocolates, but first look at the filling.. 😀

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Coconuty Cream Filled Chocolates / Suprise Inside Bounty Inspired Chocolates
 
Ingredients
  • Milk Chocolate - 175g
  • Dark Chocolate - 75g
  • White Chocolate - 50g
  • Cream - 60ml
  • Desiccated Coconut - 2-3 Tbsp
  • Raisins - 1 Tbsp
Instructions
  1. Start by melting the Milk and Dark Chocolate in Microwave for 30 seconds, Stir and reheat for 20 more seconds stir. It should Melt or give it 10 second bursts until completely melted.. Keep Aside
  2. In a Saucepan, simmer up 60ml cream, then pour it over 50grams of White Chocolate. Shake the bowl to make sure the chocolate is covered in hot cream.
  3. Stir the cream and chocolate mix till you get it homogeneous. Let it cool down to room temperature.
  4. Take some ice cubes and water in a big bowl, and place the White Chocolate Ganache bowl over it and start whipping it till you get some peaks. Add the desiccated coconut and raisins and stir. Filling is ready.
  5. Get a chocolate mould and fill that ⅓ to ½ half way with the melted chocolate which should not be hot or warm.
  6. Take the Filling and stuff that into a piping bag. Snip off the bottom and pipe it in the moulds in the center of each mould slowly in such a way that it goes in and the melted chocolate comes to the edges till ¾ of the mould.
  7. Tap the mould and then fill the mould till the top with more melted chocolate and tap again.
  8. Freeze for 5 mins. Take out and invert over the mould and see if the chocolate has left the mould and the plastic thing is visible, if it does the chocolate should come from the mould. If it does not freeze for some more time or tap to get the chocolates out. If using a silicone mould, press and squeeze from the back the mould to get each chocolate out. ENJOY
Notes
Don't whip the filling or make it super stiff, as it gets stiff as its refrigerated.. The picture shown tells that 🙂
Have a look at the video 🙂

This is such a thing that you’d just love it! I personally, just cannot stop why because the flavor combination is impeccable! Make these just for any time chocolaty treat or pack for your loved ones this festive season! 🙂Coconutycreamfilledbounty2

 

Thanks!

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Pasta in White Sauce / Alfredo Pasta, Indian Style | Kiddie Lunch-box Special

Hey Foodies,

I’ve been getting a lot of requests for Pasta recipes.. So, Here I bring the first one, very easy and basic yet tastes fantabulous!

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Kids want pasta, noodles all the time and this would be adored.. Why you ask? Don’t you think it looks so colorful? And the cheeessy bit?

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Let’s get onto it..

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Pasta in White Sauce / Alfredo Pasta, Indian Style | Kiddie Lunch-box Special
 
Ingredients
  • Fusilli Pasta / Spiral Pasta - 1¼ Cup
  • Oil - 1 Tbsp
  • Butter - 2 Tbsp
  • Plain Flour - 1½ Tbsp
  • Milk - 1 Cup
  • Cheese - ¼ Cup (I prefer any of Mozzarella, Gouda or Cheddar)
  • Olive Oil - 2 Tbsp
  • Garlic Cloves Chopped - 6-7
  • Gr Chili Chopped- 2
  • Basil Leaves - 7-8
  • Onions Chopped - 1
  • Corn - 3-4 Tbsp
  • Red Bell Pepper Chopped - 3-4 Tbsp
  • Yellow Bell Pepper Chopped - 3-4 Tbsp
  • Green Bell Pepper Chopped - 3-4 Tbsp
  • Salt - To Taste
Instructions
  1. Start by boiling a couple of cups of water, to that add a tablespoon of regular oil and salt to taste. Throw in the pasta and let it boil till Al dente, strain and keep aside.
  2. In a saucepan, make a roux by adding the butter and flour and cook for a moment. Pour in a little amount of milk at a time to avoid lumps and stir regularly. Season with salt and pepper and cook till thick. Switch off the flame, and add the cheese in. Béchamel sauce is ready.
  3. In a wok/pan, add the olive oil. Once hot add the garlic and chili. Saute and tear the basil leaves in, add the onions, red green and yellow bell pepper and corn. Stir it up well..
  4. Season with salt and pepper, add the pasta and toss it up! Pour the Béchamel in, and stir, stir stir. Ready to be served, bon appétit!
Notes
Don't have Fresh Basil? Use Dried one 🙂
Watch it down..

Now, I expect you to give this one a try.. Cause aren’t we making the regular Marinara / Indian Style Pasta for too long?

Pastainwhite3

Thanks..

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Veggie Nuggets | Crispy, Healthy – Loaded with Crunchy Veggies | Snack ON!

Dear Foodie Fellas,

There’s always that time when you wish to snack on something crunchy, something yummy…

Vegnuggets3

So, let’s get onto cooking our Veggie Nuggets, which are loaded with veggies making it supa healthy! Also, check the notes section for Avocado and Kiwi Salsa 🙂

Vegnuggets2

Textie;
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Ingredients
  • Boiled Potatoes - 6
  • Chopped Zucchini - ¼ Cup
  • Chopped French Beans - ¼ Cup
  • Chopped Carrot - ⅓ Cup
  • Chopped Onions - ¼
  • Peas - ¼ Cup
  • Sweet Corn - ¼ Cup
  • Chopped Coriander - Handful
  • Corn Flour - ¼ Cup {Dissolved in 1 C water.)}
  • Chopped Ginger - ½" piece
  • Chopped Green Chili - 1
  • Oregano - ½ Tsp
  • Thyme - ½ Tsp
  • Garlic Powder - ½ Tsp
  • Salt - To Taste
  • Pepper - ½ Tsp
  • Lemon Juice - 1 Tsp
  • Bread Crumbs - ¾ Cup
  • Canola Oil - To Fry
Instructions
  1. Heat up a wok with the oil to fry the nuggets.
  2. In a mixing bowl, add the potatoes, mash them. Add in everything else except the bread crumbs.
  3. Mix well, add ¼ C to ½ C breadcrumbs depending upon the moisture level of the mix and mix well.
  4. Make portions and shape into nuggets. Dip in corn flour mix and coat in bread crumbs. Re coat if you wish to.
  5. Fry in medium high flame until golden and enjoy with avocado & kiwi salsa or ketchup! 🙂
Notes
I used a mix of Bread Crumbs and Crushed Cornflakes for that extra crunch kick.
Avocado and Kiwi Salsa Recipe - In a salsa maker/chopper add roughly diced 1 large avocado, 1 kiwi, ½ onion, 1 tomato, 1 green chili, 1 tsp lemon juice, 1 tsp sugar, Salt-n-pepper to taste, little bit of coriander. Blend until ready, enjoy.

Vegnuggets1

 

No more what should i, get yourself making this and enjoy 😀

Thanks for stopping by,

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Spring Roll Sheets Recipe / Dough Method – Perfect Way | Homemade

Hey Foodies,

Haven’t we always thought to make some rolls/wrappers at home.. Specially those spring rolls, which just rolls on our thoughts! 😛

Springroll sheet (5)
We all have thought, and getting sheets from market is easy, but not easy to find at times..

Springroll sheet (1)

Well, so we think of making at home and usually end up with make a batter and cooking it like a pancake.. And finally what we get is uneven, thick-n-thin at places, round sheets. Which are okay, but what’s better?

Springroll sheet (2)

Well, watch out the recipe:

Text Version :
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Spring Roll Sheets Recipe / Dough Method - Perfect Way | Homemade
 
Ingredients
  • Plain Flour / Maida - 1 Cup
  • Corn Flour - ½ Cup
  • Salt - To Taste
  • Water - As required
Instructions
  1. Add the plain flour, corn flour, salt to a bowl and add sufficient water to make a soft dough.
  2. Let the dough rest for a while.
  3. Divide the dough into small portions, dust plain flour/maida if its sticky. Roll the dough portions to thin sheets, snip the sides off with a pizza cutter if you wish to.
  4. Heat up a tawa/skillet. Once hot, place of the sheets, and as soon as the dough gets its moisture off and the color changes a wee bit flip over.
  5. Transfer to a plate, cover with a cloth and continue making. Enjoy.
Notes
For Storing: Apply oil in between sheets and double wrap in cling wrap and freeze.
Stuffing recipe: Heat a pan with 2 tbsp oil. Add a tsp each of ginger, garlic and chili sliced. Stir, add 2 onions sliced. Once they sweat, add ½ cup of mixed bell peppers, carrots, french beans chopped. Season with salt, pepper. Add a tbsp of soy sauce, a tsp of schezwan sauce, a tsp of tomato ketchup, ½ tsp vinegar. Stir, add the cabbage saute, and transfer to a plate to cool.

Springroll sheet (4)

What are you waiting for? Make ’em and enjoy! 😀

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