Potato Stuffed Bun

Ingredients

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp Flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed     
Oil: 2tbsp             
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Onion-1

Olive Oil: 2tbsp

Potato cooked and mashed: 3 potatoes

Pepper powder: 1tsp

Jeera powder: 1tsp

GARAM masala Powder: ½ tsp

Salt: as needed

Turmeric powder: a pinch(optional)

Green Chilli: 2

Coriander leaves chopped: 1tbsp

White sesame seeds: needed

Egg: Egg wash

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the bread will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take a baking tray and grease it or line with butter paper.

Heat oil in a pan, add chopped onions when it turns translucent add in chopped chilli, and then add garam masala powder, turmeric powder, pepper powder, jeera powder and salt. Stir it and add mashed potatoes to it and sprinkle little chopped coriander leaves. Stir and mix well and switch off the flame. Let it cool.

Divide the dough into 4 equal parts. Take each ball and flatten it a bit and add in 2tbsp or more as per the ball size potato mix to it and seal it well and keep inside the palm and roll well to make it a ball. Make the same with the other dough’s too. Place it in a baking tray and apply egg wash on top and sprinkle with white sesame seeds.

Bake in pre heated oven at 160 Deg C to about 30 -35minutes or till done.

Butter Paneer Masala

Recipe & Photo Courtesy: Farhana ( My sister)

Another yummy dish from my sis

Ingredients

Paneer: 15 cubes

Onion: 1

Tomato: 1 big

Cashews: 6

Ginger & Garlic Paste: 1tsp

Kashmiri Chilli Powder: 1tsp

Turmeric Powder: a pinch

Coriander Powder: ¼ tsp

Garam Masala: ¼ tsp

Cardamom, cinnamon, Bay leaf: 1 each

Cloves: 2

Salt: needed

Butter: as req

Fresh Cream: 2tbsp

Cumin Seeds: ½ tsp

Method Of Preparation

Soak Paneer in hot water for 30 minutes. Meanwhile in a sauce pan add butter and cumin seeds to it.

Then add chopped onion and saute till it turns translucent. Add in ginger garlic paste. Then add Kashmiri chilli powder, turmeric powder and coriander powder and garam masala. After sauting for a minute, add tomato and stir well till it cooks and mashed up well. Add in cashew paste to it. When this cools grind it into a smooth paste.

Heat butter in a pan and add in garam whole spices and add the grinded mix and salt. Stir it in low flame for 10minutes and add the paneer cubes to it.  After 5 minutes add fresh cream and switch off the flame. Then garnish it with coriander leaves.

Note: Don’t overcook Paneer, or else it will turn rubbery.

Lemon Dates Pickle

Ingredients

Lemon seedless: 15

Dates: 10

Kashmiri Chilli whole: 15

Mustard seeds: ¼ tsp+1/4 tsp

Fenugreek seeds: ¼ tsp

Sugar: 1tsp or adjust as per taste

Salt: needed

Vinegar: as needed (I took ¼ cup)

Oil: ¼ cup

GInger & Garlic Chopped: ¼ cup

Green chilli: 5

Curry leaves: few

Asafetida: a pinch

Method Of Preparation

Boil lemon in water till its soft and make sure don’t overcook. Drain the lemon from water and pat it dry with a towel. Cut it into small pieces.

Transfer this into a bottle and add salt and keep it at least for one day to bring down the bitterness of lemon.

Dry roast ¼ tsp mustard and fenugreek seeds and powder it and keep aside.

Then in 1tsp oil roast Kashmiri chilli and grind it by adding little salt and vinegar and make it to a smooth paste.

Heat oil in a pan and splutter mustard seeds, then add curry leaves. Then add chopped ginger garlic and green chilli. Fry it till slightly changes its color. Then add chilli paste and stir in low flame till it loses its raw smell. Then add mustard and fenugreek powder. Then add chopped dates to it. Stir till the dates becomes soft and mashed. Add in asafetida, stir and add vinegar to it stir and mix well and add in salted lemon to it. Add sugar and adjust and balance the taste. Check vinegar and add per your consistency and taste. Switch off the flame.

Let it cool and transfer to a dry and air tight bottle and keep it for 10 days and start using. Yummy pickle ready.

Mushroom Mini Pizza

Ingredients

D0ugh

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed      
Oil: 2tbsp              
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Olives chopped: 1cup
Tomato Ketchup/pizza sauce: as needed

Mushroom sliced 1 cup (I used the canned ones)

Mozzarella Cheese: as needed

Egg: Egg wash

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take the baking tray and grease it or line with butter paper.

Divide the dough into 6-7equal balls. Flatten each ball into mini sized chapathis 1” thick. Prick the flattened dough several times with fork so that the dough won’t puff up while baking. Apply egg wash on it. Then spread tomato ketchup or pizza sauce.Then add chopped olives and mushrooms and sprinkle with mozzarella cheese on top.

Place it in the greased tray and bake in pre heated oven at 160 Deg C to about 20 -25minutes or till done.

Onion - Cream Cheese Topped Bread

Ingredients

Dough

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed        
Oil: 2tbsp                
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Toppings

Tomato Ketchup

Onion chopped

Cream Cheese

Egg: Egg wash

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take the baking tray and grease it or line with butter paper. Divide the dough into 2 and spread one ball on the greased butter paper. Prick the dough with fork. Egg wash it. Then spread tomato ketchup and sprinkle onion and spread cream cheese

Place it in the greased tray and bake in pre heated oven at 160 Deg C to about 30 – 35 minutes or till done.

Tapioca Cutlet

Ingredients

Tapioca: 500gms

Oil: 3tbsp

Turmeric Powder: ¼ tsp

Garam Masala: ¾ tsp

Prepper powder: ¼ tsp

Green Chilli: 2

Onion: 1

Coriander leaves Chopped: 1tbsp

Bread Crumps: as needed

Egg: 1

Oil: for deep frying

Method Of Preparation

Cook and mash tapioca by adding salt, water and turmeric powder.

Heat 3tbsp oil in a pan and add finely chopped onion.

Sauté till it becomes transparent.

Then add in garam masala powder and pepper powder.

Then add the mashed tapioca to it.

Stir well and then after 2minutes add chopped green chilli and coriander leaves.

Let it cool. Beat egg and take egg crumps in separate bowl.

Make small balls from it and slightly flatten it.

Heat oil in a pan.

Dip the flattened mix first in egg then roll in bread crumps and deep fry in oil till both sides become golden brown.

Muttayappam

Ingredients

White Rice: 1 ½ cups

Cooked Rice: 1/2 cup

Egg: 1

Salt: needed

Water: ¾ cup or adjust according to the consistency

Oil: for deep fry

Method Of Preparation

Soak the white rice in water to about 4hrs.

Wash and drain the rice.

In the grinder add soaked rice, cooked rice, salt, egg and water and grind.

The batter should be slightly thicker than dosha batter.

Heat oil in a kadai, when the oil is heated add a ladle full batter to the oil.

Decrease the flame to medium, when it puffs up turn the other side and fry.

Take it out and drain it on a tissue paper.

Serve hot with chicken curry.

Guacamole/ Avocado Dip

Ingredients

Avocado: 3

Onion: 1

Tomato: 1

Green Chilli: 2

Coriander leaf chopped: 4 tbsp 

Salt: needed

Lemon juice: needed

Method Of Preparation

Chop finely onion, tomato, green chilli, coriander leaves. Add these into a bowl.

Add in avocado pulp, lemon juice and salt. Mix well.

Capsicum & Sweet corn Salad

Ingredients

Onion: 1 small

Capsicum: 1

Tomato: 1

Cucumber: 1

Carrot: 1

Avocado: half of 1

Mustard leaves chopped: ¼ cup

Sweet corn cooked: ½ cup

Coriander leaves chopped: 4tbsp

Salt: needed

Lemon juice: of 1 lemon or as needed

Pepper powder: ½ tsp

Cumin powder: ½ tsp

Olive oil: 1 + 1tbsp

                                 

Method Of Preparation

Chop capsicum and sauté it in olive oil for 2 minutes.

In a bowl add sautéed capsicum, finely chopped onion, tomato, cucumber, carrot, avocado, mustard leaves, and coriander leaves.

Add in sweet corn and mix.

Dress it with olive oil, pepper powder, cumin powder, lemon juice and salt.

Chill for few minutes or serve as it is.

Mushroom Fry

Ingredients

Mushroom: 1 pack

Turmeric powder: ½ tsp

Kashmiri Chilli powder: ¾ tsp

Garam Masala: pinch

Oil: 2tbsp

Salt: needed

Lemon Juice: ½ tsp

Curry leaf: needed

Capsicum: 1

Onion: 1 small

Coriander leaves

Oil: for shallow fry

                                 

Method Of Preparation

Marinate mushroom with turmeric, chilli powder, garam masala, salt, lemon juice, oil and curry leaf.

Heat oil in a non stick wide pan, add the marinated mushroom to it.

Don’t close with lid or sim the flame.

Water will ooze out from mushroom.

Let the water fully evaporate and when the oil starts coming out add capsicum and onion. (if the oil is more discard the excess oil before adding capsicum and onion)

Stir fry for 2 or 3minutes. Add coriander leaves and switch off the flame.

Mushroom Masala

Ingredients

Onion: 1

Garlic: 4 cloves

Ginger 1” piece

Green Chilli: 2

Tomato: 1

Mushroom 400gms/1pack

Turmeric powder: ¾ tsp

Chilli powder: 1tsp

Coriander powder: 1rbsp

Garam masala: ¼ tsp

Salt: needed

Lemon juice: ½ tsp

Oil: 4tbsp

Curry leaves: needed

Coriander leaves: needed

Method Of Preparation

Crush onion, garlic, ginger and green chilli.

Heat oil in a pan and add the crushed onion paste.

Stir for a minute or till the raw smell leaves.

Then add coriander powder, chilli powder, and turmeric powder and garam masala to it.

Add curry leaves and stir for half a minute.

Then add chopped tomatoes to it.

When tomatoes get slightly mashed up add in mushroom and salt to it.

Stir and close with a lid.

Put the flame to medium.

Open the lid after 2 minutes, if there is more water increase the flame and stir it occasionally till the gravy is thick and masala gets coated with mushroom. Add in lemon juice and switch off the flame.

Add coriander leaves. Serve hot with chappathi.

Beetroot Pachadi

Ingredients

Beetroot chopped in small pieces or grated: 1 cup

Ginger: small piece

Garlic: 1 clove

Green Chilli: 2

Curd/Yogurt: 1cup

Coconut Grated: ¼ cup

Mustard seeds: needed  for tempering and 1/4tsp for grinding

Coconut Oil: 3tbsp    

Salt: needed                 

Method Of Preparation

Grind together coconut, mustard, ginger, garlic, chilli and curd. Keep this aside

Heat oil in a pan and add mustard seeds and curry leaves. When it splutters add the beetroot. Heat in low flame and get it cooked. If needed sprinkle some water.

When it gets cooked low the flame and and add the curd mix and stir well. When it gets mixed lightly increase the flame and after half minute switch off the flame.

Note that you should not heat more after adding the curd mix.

Serve with rice.

Fenugreek Leaves Curry

Ingredients

Fenugreek Leaf: 1 bunch

Lentils/Parippu: 1 cup

Garlic: 5cloves

Onion: 1

Green Chilli: 2

Turmeric powder: 1tsp

Salt: needed

Coconut Milk Powder: 4tbsp

Coconut Oil/Butter: 2tbsp

Method Of Preparation

Wash and add lentils to the cooker. Add garlic, chopped onion, green chilli, turmeric powder and salt.

Add 3 cups water to it.

Keep on flame and when the first whistle comes and lower the flame and keep for another 15 minutes so that the lentils will get cooked well.

Switch off the flame and when pressure releases open the lid and again switch on the flame. (If there is more water increase the flame and add the leaves only after the lentil gravy become thick)

Add the washed and chopped fenugreek leaves to it.

When it just boils add the coconut milk powder to it.

Switch off the flame and add coconut oil to it.

Serve hot with chappathi/roti.