Baked Mushrooms...oops Potatoes

Wow!!!!!!!!! Today I am very happy:) One month back, I saw one video on internet. And I started imagining one recipe. Today I got the chance to try out this……….. Now I will Break the suspense and tell U the story. I was searching for some baked mushroom recipe for my friend. I saw one video on YouTube, 'How to make mushroom shaped potatoes'. I tried it and after adding my ideas, I made this baked Indian version of this recipe. Luckily I have that apple Corer at home. When I gave thisdish to my neighbour to try, she immediately replied , "Are aaj maine bhi mushroom banaye hain". I was overjoyed… my mission is successful.That is when I opened my secret & told her it is potato. It contains very very less oil so its healthy too.

Ingredient

Small Potato - 6

Red chilli powder - 1/2 teaspoon

Garam Masala - 1/4 teaspoon

Chat Masala - 1/4 teaspoon

Ginger-Garlic Paste - 1/2 teaspoon

Lemon juice - 1 tablespoon

Chopped coriander - 2 teaspoon

Oil - 1 teaspoon

Salt as per taste


Apple Corer to give the desire shape.

Procedure

Boil potatoes in salted water. Potatoes should get 3/4 cooked. So that we can shape it properly. Cool it and remove the skin very carefully. Outer part of potatoes should remain smooth after removing the skin.

Now take one potato and put the Apple Corer from one end of the potato. Push till the middle portion of potato. Now cut the lower outer part of potato. Gently pull the corer outside and you will get the lovely mushroom shaped Potato. Repeat same procedure for remaining potatoes. [For video please visit this you Tube link : 'How to make mushroom shaped potatoes' ]
Preheat the oven to 200 C. Now mix remaining ingredients and marinate mushroom shaped potatoes in it for 15-20 minutes. Arrange the potatoes in a single layer on the baking tray and bake, turning once, until deep golden brown and crisp (It took me 20 minutes.).

Sprinkle some chat masala on it and serve hot with Pudina Chutney.

My successful attempt goes to my dearest friend Pari's event, 'Only Kid's Delight'

And Sara's Monthly Mingle - Party Treats Event. initiated by Meeta

Raw papaya Shami kabab

We love all types of kababs. Either it's Veg or Non-veg. Whenever we plan a menu for party, we make sure to serve tempting and innovative starters. Shami Kebabs are very popular as a starter or a snack. It is moreover a Non-veg starter. This time I prepared it with Raw papaya. It has a good story behind it. One day I bought stiff papaya from Market to make Jujups. But when I cut that, it was very raw. So I was confused….. What should I do with this….grate it & make paratha or make muthiyas  like lauki. But suddenly idea of kabab came to my mind and I prepared it.

Ingredients

Grated raw papaya - 1 cup

Chana Dal - 1 cup

Gram Flour (Besan) - 2 teaspoon

Red dry chilli - 2-3

Garlic cloves - 7-8

Ginger - 1 inch
Green chilli - 1-2
Chopped fresh coriander - 1/4 cup
Chopped fresh mint leaves - 8-10 leaves
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Black Cardamom - 1
Green Cardamom - 2-3
Cloves - 2-3
Cinnamon - 1
Black pepper - 6-7
Oil - 4 tablespoon
Slat to taste



Procedure

Boil chana dal, papaya, red chilli, green chilli, garlic, ginger, black & green cardamom, cloves, cinnamon, pepper together until chana dal becomes soft. Drain the water. Grind it without adding extra water. Make a paste. Now add besan, cumin, coriander and turmeric powder, salt and chopped fresh coriander and mint. If you find it very sticky, you can add little more besan to it. Make oval shape kabab of this mixture. Heat oil in frying pan and shallow fry it till it turns to brown colour. Serve with any deep.




This goes to Dil se's sunday-snacks-healthy-snacks event.

Nachos with Salsa

Nachos or corn chips are a very quick and easy Mexican starters. It is mainly serve with salsa. Nachos are made from Maize flour and all purpose flour but this time I tried with whole wheat flour. The taste is same. When I read about the combo event by Pari, immediately nachos salsa combination came into my mind:)

Ingredients

For Nachos

Maize flour (Makai ka ata) - 1cup

Whole wheat flour (Gehun ka ata) - 1/2 cup

Oregano - 1 teaspoon

Red chili powder - 1/2 teaspoon

Hot oil - 1 tablespoon

Salt to taste

Oil for deep frying

For Salsa

Tomatoes - 3 medium

Onion - 1 medium

Capsicum - 1

Green chilli - 2

Chili Powder - 3/4 teaspoon

Oregano - 1/2 teaspoon

Lime juice - 1 teaspoon

Salt to taste

Procedure

For Nachos

Combine all the ingredients and knead a soft dough using water. Keep aside for half an hour. Make smal balls of the dough. Roll out ball like thin roti. Cut each roti in 8 triangular pieces. Prick slightly with the fork. Deep fry on medium flame. After it gets cool store it in a airtight container.

For Salsa

Blanch tomatoes for 10 sec. Immediately put under cold running water. Remove the skin of tomatoes. Deseed tomatoes and finely chop it. Pierce the capsicum with the fork and keep over the flame for 1-2 minutes. Remove the burnt skin and chop finely. Chop onion and green chilli very finely. Now combine all the ingredients. Mix nicely. Keep it in fridge.

Serve crispy Nachos with crunchy Salsa

This goes to 'THE COMBO EVENT' by Pari of foodelicious

Hara Bhara Kabab

"Hara bhara kabab", Naam se hi pata chal jata hain……Hara (Green) colour is because of spinach. As a teenager, it was one of my favorite starter in restaurant. Then after marriage, I started making this at home. In our home everybody likes this 'Ghasphus ke Kababs'.

Ingredients
Spinach - 1 bunch
Boiled Green peas - 1 cup
Boiled potato - 4
Green chilli, ginger and garlic paste - 1 tablespoon
Chopped Coriander leaves - 2 tablespoon
Chat Masala - 1 teaspoon
Corn flour - 2 tablespoon
Salt to taste
Oil for shallow fry

Procedure

Wash and clean Spinach leaves. Blanch spinach leaves in salted water. After 3-4 minutes, drain it. Mash boiled green peas and potatoes. Make a paste of spinach. Now mix all the ingredients except oil. Make a round tikki shape of the mixture. Now shalow fry tikkis on low flame for 3-4 minutes. Serve hot Hara bhara kabab with tomato ketchup or green chutney.

Chilli Soya Chunks

From so many days, I wanted to try something of Soya. May be with soya chunks or granules or from Tofu. On this weekend, I went to grocery shop and buy some soya chunks and tofu. I made tofu hariyali a very healthy side dish with Tofu. After going through so many recipes, I finally selected Chilli Soya Chunks. It turned out very wel. Taste and feel was very near to chicken chilli. ;)















Ingredients
Soya chunks - 1 cup
Dry red chilli - 5-6
Capsicum cut in cubes - 1
Onion cut in cubes - 2 medium
Green chillies - 1
Garlic Cloves - 5-6 (chopped finely)
Ginger - 1 inch (Grated)
Spring onion Chopped for garnishing
Soya sauce - 2 teaspoon
Red chilli sauce - 1 teaspoon
Tomato sauce - 2-3 teaspoon (optional)
Oil - 3 tablespoon
Salt to taste

Procedure
Take 5 cups of water and add little salt into it. Boil the water . Remove from the flame. Now soak soya chunks for 30 minutes. Drain the chunks. Heat oil in a pan. Add red chilli, chopped garlic and ginger . Saute it for a minute. Now add onions and capsicum. Saute it till onion becomes slightly transparent. Add soya chunks into pan. Saute it for a minute. Then add all sauces and salt. Add 2 cups of water and mix wel. Cover it and let it cook for 10-12 minutes. After that remove the cover and again cook for 5 minutes. If u want more gravy with it you can add little water to it and cook for 2 minutes.
Garnish it with spring onions and serve hot with fried rice.

This is for "Think Spice - Think Red Chillies" Event- and Sunita's blog

Moong Bhaji

Last Sunday evening we were at home to watch IIFA awards on TV. Outside it was raining nicely. I decided to make Moong bhaji. Our all time favorite snacks, specially in rainy days. Moong bhaji with hot tea, is a awesome combination for this season. One should definitely try this combination in rainy days…..

Ingredients

Yellow split moong dal - 1 cup
Garlic cloves - 4-5
Green chilies - 6-7
Chopped Coriander - 1/2 cup
Ajwain seeds - 1 teaspoon
Asafetida - A pinch
Salt to taste
Oil for deep frying


Procedure

Wash moong dal and Soak it with 3 cups of water for 2-3 hours. Drain the water and grind the dal with green chilies, garlic, Ajwain seeds. Do not add water while grinding. Do not grind the dal to a thin paste. It should be coarsely grinded so that Bhaji will become crispy. Take ground dal in a bowl and mix remaining ingredients except oil. Heat oil in kadai. Put 1 tablespoon oil in dal mixture and mix wel. Now drop small balls in kadai. Fry it on medium flame till it turns to golden brown. Serve hot with Imli ki chutney and hot adrakwali chai.

This is my contribution for Sunday Snacks-Spill the beans of Akshayapaatram
And
for MLLA-13 of Tongue Ticklers... initiated by Susan of the "Well-Seasoned Cook

And
EC's WYF:Fried Snack Event .

Chicken Tikka

Though all over India it's very hot now a days, Bangalore is having Rain showering every evening. So it's very pleasant atmosphere here. "Barsat ki sham aur chicken tikka ho saath to kya bat hain? " This was my husband's dialogue . So I made it and sharing the recipe with you…….

Ingredients

Boneless chicken - 125 gms.
Brown Paste - 1/2 teaspoon
Garam Masala - 1/4 teaspoon
Oil - 1/2 teaspoon
Lemon Juice - 1/2 teaspoon
Vinegar - 1/4 teaspoon
Ginger paste - 1/2 teaspoon
Garlic paste - 1 teaspoon
Salt - 3/4 teaspoon
Hanged curd - 1 tablespoon
Orange red colour - 1/8 teaspoon (optional)

Procedure

Brown Paste - Take 1 medium size onion and cut it in slices. Heat 1 teaspoon oil in kadai and saute onions till it becomes brown. Let it get cool. Make a thin paste of onion in mixer , it is called as brown paste.

Now mix all the ingredients except chicken and make a smooth marination . Add boneless chicken in it and mix well so that chicken will fully get coated with the marination. Keep it aside for 1-2 hours. Skewer the chicken pieces (with capsicum and onion cubes) on thick skewers, not too tightly or they will not cook well on all sides. Brush little oil on the marinated chicken pieces. Now keep skewer on the flame and cook it from all sides till it gets cooked properly. For typical tandoor smell you can brush with pure ghee in between. You can cook it in gas tandoor also. So garma garam tikkas are ready, serve it with pudina chutney and onion salad.

My contribution to Viki's Kitchen's The Potluck - Chicken event

Tandoori Chicken

Tandoori Chicken, this is my husband's Favorite dish. He loves to eat every type of Non-Veg Dishes (including wife's head, just kidding). I learnt this recipe from Mrs. Neha Patwardhan of Pune. It tastes just like Dhabewala tandoori……. I make this in Gas tandoor which was gifted by my Mavshi (mother's elder sister) for dal bati but mostly I cook Nonveg Kabab on it.


Ingredients

Chicken leg pieces - 4
Thick Curd - 2 tablespoon
Vinegar - 1/2 teaspoon
Lemon juice - 3/4 teaspoon
Salt - 1 teaspoon
chili powder - 1/2 teaspoon
Fried onion paste - 2 teaspoon
Kasoori Methi - 1/4 teaspoon
Shahjeera - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Oil - 1/2 teaspoon
Ginger paste - 1/2 teaspoon
Garlic paste - 1 teaspoon
Red colour - 1/8 teaspoon (optional)


Procedure

Mix all the ingredients except chicken for marinade. Make slits on flesh of chicken legs with tip of knife. Push the marinade well into slits of chicken. Marinate chicken for at least 4 hours in marinade. Preheat the gas tandoor. Now place the leg pieces on the grill of the tandoor. Grill the chicken brushing with oil (or pure Ghee) several time. During grilling, turn the pieces frequently. Grill it until cooked from both the sides. Arrange in a plate and sprinkle some chat masala on it. Serve Tandoori chicken with Onion salad, Pudina chutney and lemon rings.


Onion salad

Take 1/2 cup vertically sliced onion. Add 1 tablespoon chopped coriander leaves, 1 finely chopped green chili, 1/4 teaspoon vinegar, 1/2 teaspoon lemon juice, 1/4 teaspoon chat masala and salt as per taste. Mix it gently.

Matar (green peas) Batwa

'Matar Batwa' is a variety of tasty Marathi recipe Matar Karanji. Actually I make matar karanji in my Kitchen regularly but I thought I will give new look to this by changing shape of it keeping the ingredient same. Once I read about 'kheema potli' in one of the Sanjeev kapoor's books. So I gave potli shape to this. In Marathi we called potli as 'Batwa' , hence the name of this dish is ' Matar Batwa'.

Ingredients

For Cover
Maida (all purpose flour) - 1 cup
Rava (Semolina) - 2 Table spoon
Mohan (hot oil) - 3 Table spoon
Ajwain - 1/2 Tea spoon

Salt to taste.

For Stuffing
Green peas - 2cup
Boiled and mashed potato- 1 medium
Green chilly garlic and ginger paste - 2 tea spoon
Lemon juice - 1 table spoon
Chopped coriander leaves - 2 table spoon
Cumin powder - 1/2 tea spoon
Salt to taste
Oil - 3 table spoon
Turmeric powder - 1/2 tea spoon
Oil for deep frying
Spring onion - 1-2

Procedure
For cover
Mix all the ingredient of cover and make a tight dough using water. Cover it and keep aside for 15 minutes.

For Stuffing
First coarsely crush the fresh (or frozen) green peas in mixer. Heat 3 table spoon oil in kadai. Add chilly, ginger and garlic paste and saute it, then add turmeric powder. Add crushed green peas and fry it for 1-2 minutes, ten add boiled and mashed potatoes,salt,cumin powder and mix it. Cover the kadai with lid and cook it for 2 minutes. Then add lemon juice and coriander leaves. Cool the mixture.

Now we will make Batwa,
Roll the dough balls into small puris (three inch diameter). Place 1 table spoon aloo, matar mixture in the center. Apply a little water on the areas a little away from the edges and shape like a potli as shown in picture. Seal by pressing them. Tie a knot to this potli with spring onion like a thread. Heat sufficient oil in kadai. Deep fry in medium hot oil till golden brown. Serve with any chutney you like.

would like to send this recipe to EFM-Savouries

and for "Sunday Snacks - Hot n Spicy"

Veggie seekh kabab

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Ingredients

Boiled and mashed Potato - 1 cup

Boiled and mashed Carrot - 1/2 cup
Boiled and mashed cauliflower - 1/2 cup

Boiled and mashed Green peas - 1/2 cup
Grated paneer - 1 cup

green chilli,garlic & Ginger paste - 2 tablespoon

Dry mango (amchur) powder - 1 teaspoon
Chaat masala - 2 teaspoons
Red chilli powder - 1 teaspoon
chopped coriander leaves - 2 tablespoons
Butter - 2 tablespoons
Roasted besan - 3 tablespoons
Salt to taste
Oil to shallow fry


Procedure
Mix all the above ingridients except oil. Mash it properly. Divide into equal portions. Take each portion and spread it around a skewer in a cylindrical shape. Heat a tawa, add a little oil on it and place the skewers on it. Cook, rotating the skewers from time to time so that the kabab gets cooked evenly from all sides, to a golden brown. sprinkle some chaat masala on kababs. Serve hot with mint chutney.

This is my entry for "Recipes for the rest of us - Starters" and One Page Cookbooks .

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