Curry Puffs

Curry Puffs are my one of my favourite ‘anyday, anytime’ snacks. Relishing Curry Puffs on the roads of Hyderabad with Irani Chai was my favourite pass time…especially on a rainy day. Though curry puffs at home taste better, the atmosphere is just not there. I miss those days very much 😦

Anyways, here goes the recipe.

Cooking Time: 45 Minutes

Serves: 3

Ingredients:

  • Potato (Aalu, chopped into 1 inch pieces ) – 3 Large
  • Green Peas (optional) – 1 cup (tea cup)
  • Onions (finely chopped) – 2
  • Tomatoes (finely chopped)- 2
  • Ginger Garlic Paste – 1 Tsp
  • Curry Powder – 1 Tsp
  • Coriander Powder – 1 Tbsp
  • Chat Masala – 1 Tsp
  • Chilli Powder – 1-2 Tbsp
  • Turmeric Powder – 1 Tsp
  • Curry Leaves (torn) – 6
  • Cumin Seeds – 1 Tsp
  • Mustard Seeds – 1 Tsp
  • Jus Rol Puff Pasty Roll – 1
  • Oil – 5-7 Tbsp
  • Water – According to Quantity
  • A Pizza Cutter
  • A Kadai

Method:

  • Add oil to a kadai and let it heat. Then add mustard seeds and let them splutter. Add cumin seeds and fry them a little…later add curry leaves and fry till they are crispy
  • Now add onions and fry till they are golden brown. Then add turmeric powder, ginger garlic paste and mix.
  • Leave for a couple of minutes and then add tomatoes and mix well
  • One the mixture becomes soft, add curry powder, coriander powder, chat masala and chilli powder
  • Mix well and let it simmer for a couple of minutes on a low flame
  • Now add potatoes, green peas and mix well. Add water to the mixture if necessary….in order to cook the potatoes. I usually do not cook potatoes in a pressure cooker before hand since I absolutely hate washing up 😀 I try to keep utensils to a minimum
  • Once the mixture is partially cooked, turn off the flame and let it cool (very very important)
  • The mixture will be going into the owen, allowing it to cook completely
  • Once the mixture is cool enough, add it to the cut puff rol pieces and tap the openings leaving some gaps in between to let the heat out whilst in the owen

  • Pre-heat owen to 150° centigrade for 5-8 minutes and place the tray with the puffs  in the owen. Leave it for 15-20 minutes but keep checking in between since they cook very quickly.
  • Once the puffs swell up and reach light brown is colour, remove from owen
  • Serve with Maggi Masala Chilli Sauce. Totally Yummy!!!

Pic Courtesy:http://www.secretrecipe.com.pk/cakes.html

Njoy!!

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Beetroot Fry

Pic Courtesy: http://www.simplyfreshfruit.com.au/store/images/beetroot.gif

Beetroot is not one of my favorite vegetables….well actually, I tend not to like vegetables that are healthy for the human body 😉 but I am conscientiously trying to prepare more dishes with nutritious veggies. More about beetroot here.

Ingredients:

(Recipe Serves 2)

  • Beetroots – 2 (Diced into 1 inch pcs)
  • Onion (medium sized) – 1 (finely chopped)
  • Garlic Cloves – 2 (finely chopped)
  • Red Chili Powder – 1 tsp
  • Salt – According to Taste
  • Turmeric Powder – A Pinch
  • Oil – 2 Tbsp

For Tempering (Talimpu):

  • Mustard Seeds – 1 Tsp
  • Cumin Seeds – 1 Tsp
  • Urid Dal – 1 Tsp
  • Chana Dal – 1Tsp
  • Curry Leaves – 5

Method:

  • Add oil to a pan and let it heat. Then add mustard seeds and once they start spluttering add cumin seeds, urid dal & chana dal.
  • Once they turn golden brown in colour and curry leaves and the finely chopped garlic cloves
  • Fry them a little bit and then add finely chopped onion
  • Fry them till they turn golden brown in colour and then add the beetroot pieces
  • Fry the beetroot until the pieces are crispy
  • Turn off the flame and serve with rice or chapthis

Pretty straight forward 🙂

Recipe for Curry Puffs coming up tomorrow.

Njoy!

Whole Grain Flour Biscuits with Sugar and Coconut

OK…I came up with my own name for this. I tried looking for this recipe on the blogging world but without any luck. I absolutely love these biscuits and the first time I had them was a S’s G’Mom’s place. My common sense prevailed and I decided to take the recipe from her.

So here’s the recipe:

Ingredients:

Whole Grain Wheat Flour – 1 Mug (A Coffee Mug)

Dessicated Coconut – 1 Mug

Sugar – 3/4 Mug

Ghee/Unsalted Butter – 1/2 Mug

Oil for Deep Frying

Milk – For mixing ingredients together. Add as appropriate. If you have a food processor, add milk very carefully; tiny amount should do.

Method:

  • Add Wheat Flour, Dessicated Coconut, Sugar and Ghee to a bowl and mix well.
  • Once butter melts completely, knead the flour by adding milk.
  • Once it gets to chapathi flour consistency, roll it out. Since sugar caramelises during the process, when you roll out the flour, it will not come out as regular chapathi flour does but it doesn’t matter.
  • Now, cut the rolled out flour into any shape and fry them till they turn light brown (I use a pizza cutter and prefer rectangular shaped biscuits. It usually depends on the size of your kadai). Do not leave them for long as they tend to fry very quickly.
  • Store them away. They will last fora few months.

Tips:

  • Since the cut flour pieces tend to fry very quickly, it is advisable to completely cut the rolled out flour into desirable shapes and then concentrate on frying them. It’s much easier this way….personal experience 🙂