Tangy Aloo Rolls

With the same vegetables everyday.. life was getting boring.. I was just not feeling like making the same dishes again yesterday night.. So after a whole lot of googling.. and searching for some recipes.. I settled with Aloo Roll.. It was the best Aloo Roll I have eaten.. Simply loved it..

wpid-20130904_210106.jpg

Preparation Time:- 30 mins |  Cooking Time:– 5 mins per roll |  Serves:- 4-5 Rolls

INGREDIENTS:

  • For the Dough:-
    • 1 and 1/2 cup wheat flour (Gehun ka Aata)
    • 1 tea spoon salt
    • Some water to make the dough
  • For the potato filling:-
    • 1 and 1/2 cup of Potatoes boiled and finely chopped
    • 1 and 1/2 tbsp oil
    • 1 tea spoon ginger garlic paste
    • 1/2 tea spoon chilly powder
    • 1 tea spoon garam masala
    • 1 tea spoon chaat masala
    • 1 table spoon fresh coriander leaves finely chopped
    • salt to taste
  • For the Onions Filling:-
    • 1 large Onion finely sliced
    • 1/2 tea spoon chilly powder
    • 1 tea spoon Dry Mango powder (Amchoor)
    • salt to taste
  • For the water mixture:-
    • 3 table spoons of water
    • 2 tea spoons Dry Mango powder (Amchoor)
    • 1/2 tea spoon chilly powder
    • 1/2 tea spoon garam masala
    • 1/2 lemon’s juice
    • salt to taste

PREPARATION:

Dough Preparation:-

Mix the wheat flour and salt, and make a dough by slowly poring water in it. Make sure that you don’t make it sticky. It should have a consistency of the dough like for chapatis. (You can add some All Purpose flour as well (Maida))

Cover the dough and set aside for 10 minutes.

Potato Filling Preparation:-

Heat the oil in a pan and add the ginger garlic paste and fry for few seconds.

Add the potatoes, garam masala, chaat masala, chilly powder, coriander leaves and salt. Mix properly by mashing the potatoes.

Fry for a few minutes.

wpid-20130904_204929.jpg

Onions Filling Preparation:-

Mix the onions well with all the masalas listed and keep aside.

wpid-20130904_205005.jpg

Masala Water Preparation:-

Add the amchoor, chilly, garam masala powder and salt to the water and mix properly. Add half a lemon juice to it, and mix again.

wpid-20130904_204958.jpg

Roll preparation:-

Take a some dough, almost equal to the dough used for making paranthas.

Using a rolling pin make a round chapati using the dough.

Heat a non stick tawa and spread half tea spoon of oil on it. Now place the chapati on the tawa, and allow it to cook for 1 minute.

Apply half a tea spoon of oil on the other side and spread all over.

When blisters start appearing on the top of the chapati turn it around  and allow the other side to cook properly using a flat spatula.

We need to cook the other side completely.

Once the other side is cooked turn over the chapati and simmer the stove.

Take a spoonful of potato filling and place in a single row in the centre of the chapati. Now sprinkle some onion stuffing over the potato filling and then sprinkle some masala water over this filling.

Now roll the chapati starting from one end and slowly using your fingers roll it towards the other end.

Wrap it in a foil/Kitchen paper on one edge to avoid the filling to fall, and serve hot.

SERVING:
  • Aloo Roll goes well with Tomato Ketchup.
  • Cold Drink is a must to have with a roll.

wpid-20130904_211544.jpg

Advertisements

Assorted Pakodas

This post is a part of the Cooking from a Restaurant Menu theme at BM#24 hosted by Srivalli. I have picked up Akbar’s Indian Restaurant menu.

Pakodas are a savior when you have guests at your place, and the good thing is that you can make pakodas out of anything.. I have this assorted pakodas for onion, potatoes, cauliflower and paneer.. But never the less, there can be many many more types of pakodas…

IMG_1857

Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 4-5 people

INGREDIENTS:

  • 1-1/2 cup Gram Flour (besan)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 medium Onion chopped length wise
  • 1 medium Potato chopped as round chips
  • 1 cup of Cauliflower florets
  • 1 cup of Paneer chopped as large cubes
  • 1 tea spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 tea spoon Chaat Masala
  • 1/2 tea spoon Garam Masala
  • Oil to deep fry

PREPARATION:

Mix all the ingredients except oil, onions, potatoes, cauliflower and paneer in a big mixing bowl. Add water to make a semi liquid batter. Make sure that there are no lumps in the batter.

Heat the oil in a pan for frying.After around 5 – 7 minutes when you feel that the oil has become hot test the same by putting a small drop of the batter in it. If the drop comes up to the surface it means that the oil is ready for frying.

  • For Onion Pakodas, separate the onion rings using fingers, and drop these in the batter. Coat them properly.
  • For Potato Pakodas, drop these in the batter. Coat them properly.
  • For Cauliflower Pakodas, drop these in the batter. Coat them properly.
  • For Paneer Pakodas, slice each cube from middle, sprinkle some chaat masala over it. Make a sandwich of the two paneer slices and dip it in the batter. Coat it properly.

Now take some onion/potato/cauliflower/paneer covered in the batter in your fingers and drop it in the oil from one side. Make sure you just slide it from the side to avoid yourself from burning.

Likewise put some more pakoras in the pan. Simmer the gas to avoid them from burning and also so that they get cooked from inside as well.

Take a perforated spatula and separate out the pakoras from each other if they have started sticking.  Fry them till they turn golden brown from all sides. Then remove them on a kitchen towel (tissue) to drain access oil.

SERVING:
  • Sprinkle some chaat masala before serving.
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.

IMG_1858

Tasty Cooking..!!

Navratri Food – Sabudana Khichdi

Jai Mata Di..!!

Another quick to make recipe for the fasts… Loved the flavors and the beautiful colors that came up..:)

Preparation Time:- 10mins |  Cooking Time:– 1/2 hour |  Serves:- 2 people

INGREDIENTS:

  • 1-1/2 cup Sago (Sabudana)
  • 1 medium Potato finely chopped
  • 2 table spoon Peanuts
  • 2-3 leaves of Curry Leaves (Kari Patta)
  • Rock Salt to taste
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon Pepper Powder (Kali Mirch Powder)
  • 1 tea spoon Coriander Powder (Dhaniya Powder)
  • 1 table spoon oil
  •  half lemon juice

PREPARATION:

Wash the sabudana and soak it in water for about 3 hrs. Then drain the water completely. Separate out the sabudana using hands or fork if it sticks to each other. Leave it in a strainer for around half an hour to ensure no water is left. If required spread it on a tissue paper.

Heat the oil and fry the peanuts and potato till they turn brownish in color.

Now remove them from the oil and keep separately. To the oil add the cumin seeds and kari patta, allow it to splatter.

Add the potatoes and peanuts fried earlier.

Now add the sabudana and mix properly. Add the lemon juice and mix again.

SERVING:
  • Garnish with fresh coriander leaves chopped finely.
  • Try it at tea time with a hot cup of tea.
  • You can add onions and other vegetables also if not eating for fasting.

Egg Rolls for Brunch

My husband is a big fan of rolls, and he being a non-vegetarian he always orders for a double chicken double egg roll, to give him company I have to order an egg roll. (me being an eggetarian :)). Once I said that there is nothing at all in these rolls only a chapati with onions filled…My husband actually challenged me to make the same @ home… I took the challenge but then I had no clue what to do… Somehow played around with stuff in my kitchen and whatever was the final outcome will call it egg roll… He had 4 of those and I knew immediately that the experiment was a success…:)

Egg Roll

Preparation Time:- 15 mins |  Cooking Time:– 5 mins per roll |  Serves:- 4-5 Rolls

INGREDIENTS:

  • For the Dough:-
    • 1 cup wheat flour (Gehun ka Aata)
    • 1/2 cup all Purpose Flour (Maida)
    • 1 tea spoon salt
    • Some water to make the dough
  • For the filling:-
    • 2 medium sized Onions chopped finely length wise
    • 1/2 Capsicum de-seeded and chopped finely length wise
    • 1 tea spoon oil
    • 2 tea spoon chaat masala
    • 1 tea spoon Pepper (Kali Mirch Powder)
  • For the eggs:-
    • 6 Eggs (Ande)
    • 6 packets of Oregano Seasoning from Dominos (Separate ingredients in the oregano can also be used, I love the flavor of the seasoning so I use it)

PREPARATION:

Dough Preparation:-

Mix the wheat flour, all purpose flour and salt, and make a dough by slowly poring water in it. Make sure that you don’t make it sticky. It should have a consistency of the dough like for chapatis.

Dough

Dough Ready..!!

Cover the dough and set aside for 10 minutes.

Filling Preparation:-

Heat the oil in a pan and add the onions and capsicum to it. Fry them lightly till the onions turn transparent.

Switch off the stove and add the chaat masala and pepper to the filling and mix properly.

Filling

Filling Ready

Eggs Preparation:-

Lovely Eggs..

Lovely Eggs..

Whisk the eggs and add the oregano seasoning  to it, whisk it again properly to mix the seasoning.

Eggs

Eggs Whisked..!!

Roll preparation:-

Take a some dough, almost equal to the dough used for making paranthas.

Dough

Using a rolling pin make a round chapati using the dough.

Heat a non stick tawa and spread half tea spoon of oil on it. Now place the chapati on the tawa, and allow it to cook for 1 minute.

Apply half a tea spoon of oil on the other side and spread all over.

Chapati

Time to turn..!!

When blisters start appearing on the top of the chapati turn it around  and allow the other side to cook properly using a flat spatula.

We need to cook the other side completely because once the egg is spread over it then the chapati will not get cooked from this end.

Chapati Cooked

Time to pour the eggs..!!

Once the other side is cooked turn over the chapati and simmer the stove.

Take the eggs and pour about two big spoonfuls of egg on the chapati. Slowly turn the chapati, the eggs will fall on the tawa, but once the chapati is placed on it, rotate it gently to cover the entire surface with eggs.

Eggs Poured

The eggs start cooking and swell up a bit. Allow the eggs to cook for around 1 minute.

Eggs Cooked

Time for the filling..!!

Now turn over the roll and take a spoonful of the filling and place it as a thin line in the middle of the chapati.

Filling in the roll

Sprinkle some chaat masala over the  entire chapati before rolling. Now roll the chapati starting from one end and slowly using your fingers roll it towards the other end.

Wrap it in a foil on one edge to avoid the filling to fall, and serve hot.

SERVING:
  • Egg Roll goes well with Tomato Ketchup.
  • Cold Drink is a must to have with a roll.

Ready to eat

Tasty Cooking..!!

This recipe becomes part of Fun-Fair Food Event:

Also it goes to Spotlight: Healty Snacks  & the Spotlight Event

Poha

Another quick to make breakfast dish is Poha… It is a good, light & healthy dish… Do try it out…

Ready to eat..!!

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 2-3 people

INGREDIENTS:

  • 1-1/2 cup Flattened Rice (Poha)
  • 1 medium Onion finely chopped
  • 1 medium Potato finely chopped
  • 2 table spoon Peanuts
  • 1 tea spoon Mustard seeds (sarson ke daane)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 table spoon oil
  •  half lemon juice

PREPARATION:

Wash the poha and drain the water from it completely. Separate out the poha using hands if it sticks to each other.

Washed Poha

Washed Poha

Heat the oil and fry the peanuts and potato till they turn brownish in color.

Now remove them from the oil and keep separately. To the oil add the mustard seeds and allow it to splatter. Now add the chopped onions and fry them till golden brown.

To the onions add salt, turmeric powder and chilli powder and mix well. Add the potatoes and peanuts fried earlier.

Now add the poha and mix properly. Add the lemon juice and mix again. (If you don’t have a lemon chaat masala can be sprinkled)

SERVING:
  • Garnish with fresh coriander leaves chopped finely.
  • Try it at tea time with a hot cup of tea.
  • You can top it with Haldiram’s Aaloo Bhujiya.

Tasty Cooking..!!