Tuesday, February 26, 2008

Crispy..Crunchy Bread Rolls

I couldn't just resist it....all the vows to eat low fat..low carb food to control my weight ..thats been upscale from quite some time inspite of all my attempts, were put aside...I had to have it....
I had some Potato filling left over and suddenly remebered this divine snack we used to have in canteen...Crispy and crunchy ...( the ones that make that krrr... sound when you bite into it!)Bread rolls filled with potato filling...
But then i decided ...that since now i am a member of the food blog world ...i need to show some ingenuity..and do that something 'extra' yet simple...so I made Bread rolls with mint flavoured potato filling!!

Here goes the preparation. The proportions are a bit sketchy rather than detailed..since it is a leftover recipe.

2 medium potatoes boiled and de-skinned and mashed
4-5 Bread pieces with edges removed
1 Tbsp of Mint paste
1 medium Onion finely chopped
2 green chillies finely chopped
1 inch Ginger piece -grated
1 tsp garam masala
pinch of turmeric(optional)
oil to cook and fry
salt to taste

Heat 1 tbsp of oil in a pan and when its heated add the onions and the green chillies and the turmeric. Saute till the onions are transparent.Add grated ginger and saute further for 1 min. Add the garam masala, salt and the mashed potatoes. Mix it over the flame for 2-3 mins. Remove the pan from the flame and add the mint paste , mix well. Allow it to cool. On cooling make table tennis sized balls out of potato mix.

Take a pot of water with a wide mouth. Take one piece of bread, dip it fully in the water and pull it out immediately. Hold the bread piece between your palms and squeeze it enough to release the water and not damage the now fragile piece of bread. Still holding the bread piece in one of your palms, place one of the potato mix balls prepared earlier on to the bread and close the bread over it. All open ends should be closed. You might want to tap the ball to elongate it so that the bread closes better on it. Repeat the process with rest of the bread pieces.

Heat oil for frying in a deep skillet. Lower the Bread rolls into the oil once heated. Take care not to overcrowd the skillet with rolls. Change sides in between for even frying. Take the rolls out when it attains the golden brown colour. Place it in tissue paper for the extra oil to go away.

Serve it with Tomato sauce and Corriander chutney while warm.

It is definitely a winner when guests drop in, in the evening and something nice and quick needs to be prepared.

Wednesday, February 20, 2008

Corriander Chutney

It would seem like chutney season on khichdi....
Chutneys, i feel add so much to a meal!
Having a bland meal?....eat it with a real tangy, spicy chutney..Add it to the lunch box..and we have that little extra something there...
Less in quantity...but adding so much more to the essence of having a great meal.

I started making this Corriander chutney out of the lark...I had a desire to add some fresh greens to the meal...and definitely was not in mood of adding coconut to it...
So just took
2 cups of corriander leaves
1 inch ginger piece - cut into small pieces
1 Tbsp Of chopped onions
2-3 green chillies
1 tsp lime juice(optional)
Salt to taste

Grind the entire ingredients in the grinder. Add a little water if your grinder demands it..mine did. The amount of green chillies can be adjusted. This chutney can used for sandwiches, as an accompaniment to Roti-Sabji..or with samosas or anything else you may want to have it with.
I served it along with Bread Rolls.

Friday, February 1, 2008

Onion Chutney

My mom makes this onion chutney, without which I would never eat Dosha. She would make the usual coconut chutney for the entire family an this onion chutney only for me.

When I started living away from her I tried making this same chutney.But I have never been able to get the same taste as she makes it. I guess it holds true for all of us, however hard we may try, recreating the same magic thats in our mother's hand, things never taste the same!

When I came across the ingredient for this month's JFI , onion I decided that its time that this Chutney should find its place in my Blog.
1 cup finely chopped onions
1 Tbsp Red chilli powder (can be increased or decreased as per hotness desired)
1 tsp coconut oil
1 tsp cooking oil

In a heated skillet put the chopped onions. Do not put any oil since we want the water to evaporate from the onions. Keep on stirring it at regular intervals. When the onions turn golden and start showing signs of wilting, add the chilli powder. Stir it further for 3-4 mins. Now add the cooking oil and saute it for 3-4 mins. The chilli powder and the onions should be well sauted. Remove from flame and grind it along with salt in the mixie to a rough consistency and not to to a paste. To the chutney now add coconut oil for flavour.
Simple isn't it? And believe me if you have liking for things that are spicy and hot...this one is for you.
This would be my entry for Jihva For Ingredients and for the Monthly Mingle -Comfort foods
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