Kurkure Tawa Bhindi/Crispy fried okra

 Kurkure Tawa Bhindi/Crispy fried okra - This video is in collaboration with Raj Gold Besan.

Bhindi / Okra / Vendakka is used in many Indian dishes. This is one simple recipe that can be a great accompaniment with rice & chapathi. This dish is crispy yet not deep fried and is really flavorful.

#tawabhindi #bhindi #bhindimasala #bhindisabji #okra #okrafry #vendakkai #vendakka #recipe #homecook #vegetarian #lunchrecipe

Chicken Keema Cutlets

 These delicious cutlets are made with minced chicken and flavourful spices. These can be enjoyed with ketchup or added as a filling in sandwiches and sliders.

Make a delicious chicken cutlet sandwich or chicken sliders with these tasty chicken cutlet patties. I store excess cutlets in the freezer and whenever my kids need a quick snack or sandwich, this cutlet becomes a great filling.

#chickencutlet #keemacutlet #chickenpatties #chicken #cutlet #patties #recipe #cooking #homechef #food #tasty

Spicy Garlicky Baked Chicken

 

Spicy Garlicky Baked Chicken - A yummy & spicy baked chicken recipe great as an appetizer. It's loaded with a blend of flavours that will tickle your Tastebuds.

#bakedchicken #garlicchicken #chicken #cooking #homechef #recipe #food #homecook #tasty #appetizer #starter #chickenrecipe #baked #savoury #dinner #lunch #dinnerrecipe #lunchrecipe

Avoli / Pomfret fry

Ingredients

5-6 Avoli / White Pomfret (cleaned)

For the masala

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp black pepper powder

1/2 tsp ginger garlic paste

Salt to taste

2 tsp lemon juice

A handful of curry leaves

Coconut oil for frying

(You can use any oil that you like, but coconut oil adds a wonderful aroma and taste to the dish)

Method

Clean the fish. Make slits on the skin

In a small bowl, mix together ginger garlic paste, dry spices and salt. Mix together to make a thick paste, adding the lemon juice.

Marinate the fish for a minimum of 1 hour.

Heat coconut oil on a tawa.

Once the oil is hot, add the curry leaves and carefully place the fish on the hot tawa.

Cook on low to medium heat for 5-7 minutes before flipping the fish over.

Cook until the insides are cooked and the fish skin is crispy and golden brown.

Serve hot garnished with fried curry leaves.

Slit Mulakku Bhajji

Every time I make Mullaku bhaji at home,  our mouths are on fire. So time I tried to do it a little differently. That's the recipe that I am sharing today.

Ingredients

8 - 10 Bhajji Mulakku (slit through the middle and deseeded)

For the batter

1 cup chickpea flour

2 tablespoons rice flour

2 tablespoons rice flakes (beaten rice)

1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon hing

Salt to taste

1 big onion finely chopped

A handful of chopped coriander leaves

A few curry leaves

Water to make a thick batter

Oil for frying

Method

In a bowl mix together chickpea flour, rice flour, rice flakes, spices and salt.

Add enough water to make a thick batter.

Mix in the chopped onions, coriander leaves and curry leaves.

Dip the slit and deseeded chillies in the batter and fry in hot oil until golden brown.

Note: Completely slitting and deseeding the chillies reduced the spice level of the dish. The insides of the chillies also got coated well with the batter.

Adding the onions and herbs also cuts back on the spices and adds more flavour.

Chicken Tikka

 Ingredients

1/2 kg boneless chicken cut into cubes

1 big red onion

2 coloured bell peppers

For the marinade

1/2 cup thick yoghurt

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp black pepper powder

salt to taste

1" piece ginger

8-10 cloves of garlic

3-4 green chillies

1 small bunch of coriander leaves

1 small bunch of mint leaves

Juice of 1/2 lemon

Oil for cooking

Method

Grind together ginger, garlic, green chillies, coriander and mint leaves to a smooth paste. 

In a bowl, mix together thick yoghurt, dry spices, ground spice paste, lemon juice and salt. 

Cut bell peppers and onions into chunks.

Coat the chicken, onion and bell pepper chunks with the marinade and leave it for a minimum of 1 hr. It will best if left to marinate overnite.

Preheat the oven to 200C .

Thread the chicken and vegetables onto the skewers. Drizzle with oil.

Place the skewers on a baking tray to collect the excess oil that drips off while baking.

Bake in the preheated oven for 35-45 minutes until the chicken and vegetables are cooked.

Serve hot with mint chutney.

Golden fried prawns

Ingredients

1/2 kg prawns (cleaned and deviened)

For the marinade

2 tsp Schezwan sauce

1 tsp soya sauce

1/2 tsp ginger garlic paste

Salt to taste

For the batter

1/2 cup maida

2 tbsp cornflour

2 tbsp fresh bread crumbs

1/2 tsp red chilli powder

1/2 crushed black pepper

Salt to taste

Oil for deep frying

Method

In a bowl, mix together schezwan sauce, soya sauce, ginger garlic paste and salt.

Add the prawns and marinate for an hour.

In another bowl, mix together maida, cornflour, bread crumbs, spices and salt. Add water to make a thick batter.

After marinating the prawns for an hour, remove from the marinade. Dip them in the batter one at a time and deep fry in hot oil for approximately 4-5 minutes until golden brown and crunchy.

Serve hot with mayonnaise.

Whole Wheat Onion Samosa

Ingredients

2 cups whole wheat flour

1-2 tsp ghee

Salt to taste

Water to knead the dough

For the filling

2 red onions thinly sliced

1/2 cup beaten rice

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp vegetable masala

1/2 tsp cumin powder

Salt to taste

A small bunch of coriander leaves

Oil for deep frying

Method

Add whole wheat flour to a bowl. Add salt and mix. Add the ghee and rub in with your fingers until the flour is crumbly.

Add water little at a time and knead into a soft dough.

For the filling: Thinly slice the onions. Add the beaten rice flakes, dry spices, salt and chopped coriander leaves. Mix well.

To prepare the samosa:  Divide the dough into equal lemon sized balls. Roll out this dough into circles. Cut into semi circles.

Use each semi circle to form a cone shape.

Fill each cone with the prepared onion filling. Seal the edges.

Deep fry in hot oil at medium heat until golden brown.

Serve hot with ketchup or mint chutney.

Roasted Red Pepper & Tomato Soup

Now until spring we'll have shorter days & cooler evenings. On these cool evenings we long for warm dinners. My soup & garlic bread will definitely warm you up...Enjoy!!!

I have tasted roasted red pepper & tomato soup at several occasions & loved it!!! So, I decided to try making it at home & everybody loved it!!!

Ingredients

1 whole red pepper
4-5 Roma tomatoes
3-4 cloves of garlic
1 red onion
salt & pepper to taste
1-2 tsp olive oil
cream to garnish
green onions for garnish

Method

Cut the red pepper thru the middle. Remove the stem & seeds. Slice into thin strips.

Cut the tomatoes into small pieces. Peel the garlic & crush with the back of a knife. Peel onion & slice into thin strips.

Spread all the veggies in one layer on a greased baking sheet. Drizzle with olive oil & sprinkle salt & pepper.

Bake in a 425F pre-heated oven for 25-30 mins.

Remove from the oven & puree in a food processor till smooth.

Transfer the pureed soup to a soup pot. Cook on simmer for a few mins. Turn off the heat & add some cream.

Transfer the soup into a bowl & garnish with chopped green onions & garlic bread.

Mushroom Soup

As the days get shorter & cooler, everybody longs for hot dinners that will warm them up. What better than a nice steaming bowl of soup to make you feel warm & cozy?

Ingredients

2 cups of sliced button mushrooms

1 small red onion finely chopped

2 cloves of garlic (minced)

a small bunch of green onions finely chopped

1 tsp cornstarch

1 tsp fresh ground pepper

1 tsp dried parsley flakes

salt to taste

1 tsp butter

2 cups vegetable stock

Method

Heat butter in a pan & add the minced garlic. After sauteing for a couple of mins, add the chopped red & green onions. Saute till a light golden. 

Add the mushrooms & saute till the veggies are browned & the water from them evaporates.

Now mix in the cornstarch. Saute for a min & add the stock.

Season with pepper, salt & parsley flakes.

Add water if required based on the consistency & bring to a boil.

Turn off the heat after the soup has boiled for a few mins.

Serve hot garnished with croutons or fresh cream. 

Baked Spring Rolls

Here am sharing a baked version of the yummy, crispy Chinese Spring Rolls...

Ingredients


3-4 cups of shredded vegetables (carrots, cabbage, red/green & yellow bell peppers, spring onions & red onions)
2 tbsp Thai style chilli sauce
1 tsp soy sauce
salt & pepper to taste

1 pkt spring roll wrappers

Method

Heat 1 tsp oil in a wok. Saute red onions & spring onions till transparent. Add the rest of the shredded veggies & saute till half cooked but crisp.

Add the sauces, salt & pepper. Saute on medium-high heat till the moisture evaporates.

Turn off the heat & let the mixture cool to room temperature.

Now carefully remove the spring roll wrappers, one at a time & unroll it.



Spray with cooking spray. Then, place a big spoonful of the veggie mixture in a corner & wrap into a tight spring roll.

Spray the wrapped roll with some more cooking spray.

Bake in a 400F pre-heated oven for 12-15 mins till crisp & golden.

Enjoy with some hot & sweet sauce.







Linked to Bake Fest

Spanakopita - Spinach & Cheese Triangles

Ingredients

1 pkt of phyllo sheets (thawed)

For the filling

3 cups of spinach washed & chopped
3-4 cloves of garlic (minced)
1 onion (finely chopped)
1 tsp Italian seasoning ( a blend of thyme, oregano, basil & other herbs)
1/2 cup feta cheese (crumbled)
1/2 cup ricotta cheese
salt & pepper to taste

Method

To prepare the filling: Heat some oil in a pan. Saute the minced garlic for 2-3 mins. Add the chopped onions & saute for a few more mins.

Add the chopped spinach. Cover & cook for a few mins till the spinach has wilted. Add the italian seasoning, salt & pepper & turn off the heat.

Remove completely from heat before adding the feta & ricotta cheese. Fold the cheese in to the spinach mixture.

Now to make the triangles....

Carefully open up the thawed phyllo sheets.

Take one sheet & spread it out onto a greased space or cutting board. Spray with some cooking spray. Fold with the bigger side of the sheet into 1/3rd.

Place 1 tsp of filling on one end of the folded sheet. Cover with the phyllo sheet to form a triangle.

Now fold upwards to form another triangle. Repeat this till you reach the end of the phyllo sheet.

Grease the end with some cooking spray & fold onto the triangle to seal the edges.

Place the triangles on a greased baking sheet. Spray with some cooking spray.

Bake in a 350F preheated oven for 20 mins till it is golden brown.

Serve warm.

This recipe is part of CWF - Spinach

Crispy Onion Rings

Image via Wikipedia

Ingredients

2 yellow onions
1/2 - 3/4 cup buttermilk
1/2 - 3/4 cup all purpose flour
1 cup bread crumbs
salt & cayenne pepper to taste

Oil for frying

Method


Preheat oven to 425F.

Remove the skin of the onion & cut off the ends.

Slice into 1/2 inch thick slices & separate the rings.

Mix salt & cayenne pepper with the buttermilk in a bowl.

Put the flour & breadcrumbs in separate bowls.

Dust the onions with flour first, then dip in the buttermilk mixture & drop into the breadcrumbs to coat all sides evenly.

Set aside on a plate/tray.

Pour 3 tbsp of oil on the baking tray & place it in the pre-heated oven for 5-6 mins till the oil is hot.

Carefully tilt the baking tray to coat it evenly with oil. Arrange the prepared onions rings on it in a single layer.

Bake for 12-15 mins,flipping the onions rings halfway thru till both sides are golden brown.

Drain baked rings on a paper towel.

Serve immediately.

Falafel

Falafel  is a fried ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flat bread known as lafa. The falafel balls are topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze.
Generally accepted to have first been made in Egypt, where the dish is widely known as طعمية (ta'amiya), falafel has become a dish eaten throughout the Middle East.

Ingredients


1 cup chick peas (white channa)
2-3 chilli peppers
1 big onion (chopped)
4-5 cloves of garlic
1 tsp cumin powder
1 tsp pepper powder
a bunch of cilantro & mint
1 tsp chickpea flour (besan) for binding
salt to taste
oil for frying

Method


Soak the chickpeas in water for 8-10 hrs or overnite.

Drain the chickpeas in the morning or when you are ready to make the falafels & grind it in a food processor along with the rest of the ingredients except oil and chickpea flour till you get a coarsely ground mixture.
Add the chickpea flour to the ground mixture and mix well. Refrigerate for 20-30 mins.
With the help of an icecream scoop or small spoon, form tiny equal-sized balls.

Deep fry in hot oil till golden brown.

This can be served by itself as a snack or as a filling in a pita bread or tortilla to make a nice meal.

Palak - Paneer Samosa

Ingredients

1 cup maida (all purpose flour)
1 tsp cornflour
salt to taste
water for kneading

Oil for deep frying

For the filling


1 cup Paneer (crumbled)
1/4 cup Spinach (palak) chopped
1 tsp garlic (minced)
1/2 tsp red chilli powder
1/2 tsp garam masala powder
salt to taste

Method

Mix together all purpose flour, cornflour & salt. Knead using water into a firm dough. Set aside for sometime

Heat 1tsp oil in a pan. Add minced garlic & saute for 3-4 mins till it begins to turn brown. Add chopped spinach, sprinkle some water & cover & cook for a few mins till the spinach is tender.

Add crumbled paneer, spices & salt. Cook for a few mins.


Make small balls with dough. Roll out like chappathi. Cut in the shape of a square & cut each square into 2 triangles.

Fold each triangle to form a cone. Place one spoonful of  filling inside the cone. Seal all the sides.

Deep fry till golden brown.

Serve hot with ketchup or chutney.

Cheese filled Peppers / Cheese Balls

Ingredients

8-10 Jalapeno Peppers
8 oz Cream Cheese
1 cup shredded mozarella cheese
1/2 cup all purpose flour (maida)
1/2 cup bread crumbs
1/2 tsp red chilli powder
1/4 tsp jeera powder
1/4 tsp garlic powder
1/4 tsp italian seasoning (oregano, thyme, parsley)
salt to taste

Method

Make a slit in the Jalapeno Pepper & set aside.

Mix together cream cheese, shredded mozarella, 1/4 tsp red chilli powder & jeera powder.
Take one spoonful of this mixture & fill inside the slit pepper.

Make a medium-thick batter of the all purpose flour & the spices.

Dip the stuffed pepper in the batter. Roll in bread crumbs.
Repeat if required to get a thicker coating.

Deep fry in oil till golden brown.

For the little ones at home if you DO NOT wish to use the peppers, you can roll the cheese filling into little balls, dip them in the batter, roll in bread crumbs & deep fry for Delicious Cheese Balls.

This recipe is a part of "Deep Fried Snacks" Event on Radhika's Tickling Palates