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
Potato (Aalu, chopped into 1 inch pieces ) – 3 Large
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
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.
(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
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
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:
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.
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.
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 🙂