Masala Stuffed Bread Rolls/Masala Stuffed Bread Pakora

Ingredients

10 slices of white bread, edges trimmed off
oil to deep fry
1 bowl of water to dip the bread slices

For the masala

3 medium size potatoes, boiled, peeled and mashed
1 medium size onion, finely chopped
1 tsp finely chopped ginger
2 green chillies, finely chopped
4 tbsp fresh green peas (if you are using the dried green peas, boil it)
1 tsp cumin seeds
3 pinches of dried mango powder/amchoor (optional)
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp garam masala
2 tbsp chopped coriander leaves
1 tbsp oil
salt to taste

Preparation

For the masala

1. Heat oil in a pan. Add cumin seeds to it. Once it splutters, add chopped onion, ginger, green chillies, green peas and salt to it . Saute for 5 minutes on medium flame.

2. To this add the mango powder, turmeric powder, red chilli powder and garam masala. Mix well and saute for another 2 minutes.

3. Now add mashed potatoes to this and mix  well. Cook for another 2 minutes. Add more salt if required.

4. Turn off the heat . Add chopped coriander leaves to the masala and mix gently. Allow it to cool down.

5.  Take a small lemon size ball of masala in your hand and roll it in oval shape. Likewise, make 10 masala balls.

To make stuffed bread rolls

1. Take each slice of bread and dip one side of the bread lightly in water.

2. Using your palms, press the bread slice well to squeeze out the excess water.

3.  Place the oval shaped masala filling in the center of the bread and cover it completely giving an oval shape. Similarly make all the stuffed bread rolls and keep aside for 10 minutes.

To see how to make this shape, see my post unnakkaya .

To deep fry the bread rolls

1. Heat oil in the kadai on medium flame. Put the stuffed bread rolls in oil carefully.

2. Fry the bread rolls until they turn golden brown in color and drain them on a kitchen towel (While frying, turn them occasionally so that all the sides are fried evenly).

Serve hot with tea.

Uzhunnu Vada / Medu Vada and Coconut Chutney

Ingredients (To Make 10 nos)

1 cup black gram (urad dal)
1 tsp finely chopped ginger
1/2 medium size onion, chopped (optional)
2 tbsp chopped carrot (Optional)
5 green chillies, finely chopped
A twig of curry leaves, roughly chopped

2 pinches of baking soda

Salt to taste
Oil for deep frying
2 cups of water for soaking the black gram + a few table spoon of water for grinding if required

Preparation

1. Soak the urad dal in water for 30-40 minutes. (If you soak more than this time, it will absorb a lot of oil while frying).

2. Drain and grind the urad dal to a thick smooth batter. Avoid adding water as much as possible.  Transfer the batter to a bowl.

3. To this batter add the chopped ginger, onion, carrot,green chillies, baking soda and salt and mix well. You have to use the batter right away to make the vada.

4. Heat oil in kadai in medium flame.

5. To make vadas, wet your hand and take a medium lemon size ball of batter on your hand. Give it a round shape and make a hole in the center using your thumb.

6. Once the oil is hot enough, slide these vadas carefully to the oil as soon as you make it.

7. Fry the vadas until they turn golden brown in color on both sides.

8. Take out the vadas from oil and drain them on kitchen towel.

Serve them hot/warm with coconut chutney.

How to make coconut chutney?

Ingredients

1 tsp coconut oil

To Grind

1 cup grated coconut
4 green chillies
6 or 7 pearl onions
5 or 6 curry leaves
salt to taste
3 tbsp water

Preparation

1. Grind all the ingredients mentioned in the 'to grind' section to a smooth paste. (You can add more water if required to grind it).

2. Move the chutney to a bowl.

3. Add coconut oil to the chutney and mix well.

The coconut chutney is ready.

Kerala Style Chicken Fry / Kozhi Porichath

Ingredients

1 lb skinless chicken, cut into small pieces, washed and drained
2 inch ginger, ground into coarse paste
12 garlic cloves, ground into coarse paste
a twig of curry leaves, hand-crushed
Coconut oil to deep fry the chicken

To marinate

2 tbsp red chilli powder
1 tbsp kashmiri chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp garam masala
11/2 tsp pepper powder
1 tsp coconut oil
1 tsp lemon juice
1 tbsp yogurt
salt to taste
water as required to make a smooth paste

Preparation

1. Mix all the ingredients mentioned in the to marinate section to make a smooth thick paste.

2. Marinate the chicken pieces with this paste and keep it refrigerated at least for 3 hours (Keep refrigerated overnight for best results).

3. Take out the chicken from refrigerator before frying.  Add the freshly ground garlic, ginger and crushed curry leaves to the chicken and mix well. Keep outside for 15 minutes.

4. Heat the coconut oil in a kadai. Add the chicken pieces in batches and deep fry the them in medium heat . Turn the pieces in between and fry them until all the sides turn golden brown in color.

5. Drain the fried chicken pieces in a kitchen towel.

It goes well with rice or indian bread.

Dry Chilli Paneer

Ingredients

400 gms of paneer, diced into cubes
2 tbsp chopped spring onion
Oil to fry

For the batter

31/2 tbsp all purpose flour
31/2 tbsp corn flour
1 tsp red chilli powder
1 tsp kashmiri chilli powder
salt to taste
water as required

For the sauce

2 large onions, diced into cubes
1 capsicum, diced into cubes
8 green chillies, finely chopped
6 garlic cloves, finely chopped
2 tbsp tomato sauce
3 tbsp tomato chilli sauce
2 tbsp soya sauce
salt to taste
3 tbsp oil (You can re-use the oil that was used for frying the paneer)

Preparation

1. Make a smooth and thick paste using all the ingredients mentioned in the "for the batter" section.

2. To this batter add the paneer cubes and mix well so that all of them are well coated with the batter. Keep aside for 10 minutes.

3. Heat oil in a kadai. Put the battered paneer cubes in it and fry till golden brown. Drain on paper towel and keep aside.

4. Heat oil in wide pan and add onions to it. Saute in high flame for 1 minute.

5. Add the diced capsicum, chopped garlic and green chilly along with salt to this and saute for another 3 to 4 minutes in medium flame.

6. Now add the tomato  sauce, tomato chilli sauce and soy sauce and mix well. Adjust the salt at this stage and cook for 2 minute in low heat. Stir in between.

7. To this add the fried paneer cubes and mix well. Make sure all the cubes are well coated with the sauce. Turn off the heat after 2-3 minutes.

8. Now add the chopped spring onion to this and mix well. Chilli paneer is ready to serve.

Serve hot!!

Gobi Manchurian

Ingredients

1 medium size cauliflower,cut into florets and washed  thoroughly
3 cups of water
salt to taste
Oil to fry
3 tbsp finely chopped spring onion

For the batter

21/2 tbsp all purpose flour
21/2 tbsp corn flour
1 tsp chilli powder
2 pinches of baking powder
3 drops of red food color
salt to taste
1 egg (vegans can use water instead of egg)

For the sauce

1 medium red onion, chopped
1/2 tbsp finely chopped ginger
1 tbsp finely chopped garlic
6 green chillies, finely chopped
4 tbsp tomato sauce
11/2 tbsp tomato chilli sauce
1 tbsp soya sauce
2 tsp corn flour
1/4 cup water
2 drops of red food color
oil 2 tbsp (You can re-use the oil that is used for frying the cauliflower)
salt to taste

Preparation

1. Boil 3 cups of water in a vessel. Once the water starts boiling, add the cauliflower florets along with some salt. Cook for 4-5 minutes. Drain the water and keep aside.

2. To make the batter, mix all the ingredients except egg to a bowl and mix well. Now add the egg to this and mix well to get a thick smooth paste (Vegans can use water instead of egg).

3. To the batter, add the half cooked cauliflower florets and mix well so that all of them are well coated with the batter.

4. Heat oil in a kadai. Put the cauliflower florets to this and deep fry until they are golden brown in color. Drain on paper towel and keep aside.

5. To prepare the sauce, heat oil in a pan. Add the chopped onions,ginger,garlic,green chillies and salt to this and saute until onion is translucent.

6. To this add the tomato sauce and tomato chilli sauce. Cook in low flame until the oil separates.

7. Now add the soya sauce to this. mix well and cook for another 2 minutes.

8. While this is in progress, mix the corn flour with 1/4 cup of water without leaving any lumps. Add this to the sauce mix along with the food color and cook in medium heat. Check for salt at this stage and add if needed.

9. Once the sauce thickens up, put the fried cauliflower florets to it and mix well carefully without breaking the florets in low heat. Make sure all the florets are well coated with the sauce. Turn off the heat after 2-3 minutes.

10. To this add the finely chopped spring onion and toss well.

Gobi  Manchurian is ready to serve.

Stuffed Mushroom

Ingredients

15-20 medium sized white button mushrooms,cleaned and stemmed
Mushroom stems, finely chopped
1/2 white onion, finely chopped
3 tbsp yellow bell pepper, chopped
3 tbsp spinach, chopped
3 tbsp spring onion, chopped
1 tbsp coriander leaves, chopped (optional)
3 or 4 garlic cloves, minced
2 tbsp grated mozzarella cheese
2 tbsp grated  Parmesan  cheese
2 tbsp grated cheddar cheese
1 tsp pepper powder
oil as required
salt to taste
dried  parsley leaves to sprinkle on top

Preparation


1. To prepare the stuffing, heat oil in a pan. Add the chopped mushroom stems and onion along with salt and saute until the stem is cooked well.

2. To this, add the minced garlic and saute for another 2 minutes or until the raw smell is gone. Turn off heat and allow it to cool.

3. To this mixture add chopped spinach,spring onion, yellow bell pepper, grated cheese and pepper and mix  thoroughly. Add salt if required.

4. Fill each mushroom generously with this stuffing. Sprinkle dried parsley leaves over and keep aside.

5. Preheat the oven to 350 degrees F. Oil the baking tray and arrange the mushroom on it and bake more about 20 to 25 minutes and that is it.

Serve hot.

Beef Cutlet and Onion Salad

Ingredients

1/2 kg minced beef

2 large potatoes

2 large onions, chopped

3 or 4 green chilies, chopped

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp fennel seed

11/2 tsp garam masala

1/2 chilli powder

1 tsp turmeric powder

2 tsp pepper powder

2 egg whites

2 1/2 tbsp coconut oil

bread crumbs as required

salt to taste

water

Preparation

1. Cook the potatoes until they are soft, mash them and keep aside.

2. Cook the minced beef in enough water with salt to taste and 1/2 tsp turmeric powder. If any water remains, cook in low heat until it is dry.
(I washed the minced beef before I cooked it. Some people say, it is not needed. I prefer to clean the meat even if it is minced)

3. Heat oil in a pan and add the fennel seeds. Once they start spluttering, add the chopped onions, green chilies and the minced ginger garlic paste to it. Saute until the onion turns golden brown.

4. At this stage, reduce the flame to low and add the red chilli powder, 1/2 tsp turmeric powder, garam masala and pepper powder to this and saute well for 2 minutes.

5. Add the minced beef to this and mix well.

6. Now add the mashed potatoes to this , mix well and adjust salt to taste. At this stage if you require more spice, you can add pepper powder according to your taste. Cook for 1 minute.

7. Turn off the stove , allow this mix to cool slightly and gently mix it well with your hand.

8. Make small balls in round, oval or in any shape you want with your hand .
(To get perfect round shape, I used a small lid. I made balls of the mix and pressed it against the lid and the perfect round shaped cutlets were ready!!)

9. Beat the egg white lightly in a bowl.

10. Dip the cutlets in the beaten egg white and roll it in the bread crumbs. (If you want, you can store these cutlets rolled in breaad crumbs in freezer for more than 2 weeks and you can deep fry as you need )

11. Heat oil in a kadai for deep frying the cutlets. Once the oil is really hot, add the cutlets to the oil and fry them until they turn brown on both sides.

12. Drain on a paper towel and serve hot.

Onion Salad

Onion salad is a great combination to have these cutlets with.

Ingredients

1 medium size onion, thinly sliced

1 green chilli, thinly sliced

1 tsp vinegar

salt to taste

Preparation

Mix all the ingredients well with hand and that is it. The onion salad is ready