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
If you’ve read my ‘About‘ page, you must know that I am a lazy person by nature. I absolutely hate chopping veggies…esp onions and I think most of us do…and I also don’t like cooking for hours and hours together. Some people have all the patience in the world but I don’t 😀 I like it quick. So, I recently bought a Kenwood FP730 Food Processor.
My friend bought one (Kenwood FP530) some time ago and she strongly recommended that I get one too. I was doing some research on the internet to choose the best one but also one which was economical. I read a lot of reviews but not one on how food processors could help with desi cooking so I decided to write one! 🙂
I will write this in an orderly manner…starting with the attachment I use the most and so on.
The most important attachment of all is the knife blade (5). I use this attachment for chopping onions, tomatoes, herbs and other vegetables. It is most useful when making Non-Vegetarian dishes which need large quantities of finely chopped onions. I also use this attachment for chopping cabbage, potatoes and variety of other vegetables for a nice veggie dish. You can also use this attachment to finely mince boneless meat for burgers etc. There’s also a smaller jar (1) with a knife blade (6) attachment for chopping smaller quantities of onions, tomatoes, herbs and veggies.
The next attachment I use quite often is the dough tool (7) for chapathis. It takes only a few minutes for the processor to knead the dough and you can re-knead it in a bowl. Try adding as little water as possible. Here is a very helpful video.
You can also use the dough tool for mixing ingredients for baking.
When making Pilaus, Biriyanis, and any vegetable curries, I prefer long, thin slices of onions. For this, I use the slicing side of discs 3 (you can use disc 2 to get very fine slices). Just chop the onions into a size that fits through the opening. You can also use this if you want long thin slices of carrots, cucumbers for salads. Also use this attachment to chop Beans, Tindora (Dondakaya/Ivy Gourd), Carrots…literally any veggie you prefer in a thin, round shape (I haven’t tried Ladies Fingers yet…will let you know how it goes when I do try them). Make sure that you push in the vegetables holding them vertically with the help of the pushers for a nice round shape.
There are some attachments which I don’t use that often but are equally useful…like the julienne style chipper(4), the whiskers, juicers and the shredding sides of discs 2 and 3 for shredding cheese and veggies.
What used to take me at least half hour now takes me just a couple of minutes. It saves time and energy. The hubby made Mutton Pulao today in literally under an hour when it used to take atleast 2 hrs. All the chopping, the tears are gone!
The FP730 has a 1000 watts motor which is quite powerful and takes only a couple of minutes to chop. It is very quick and efficient piece of machinery. I will suggest everyone to buy one 🙂