Malaiwale Aloo with Kaju / Creamy Potatoes with Cashewnuts

As usual whenever I visit a restaurant, first look at the menu card and browse through it thoroughly before ordering.  I seen this dish on the menu card and instantly decided, to order this dish.  I loved it.  Came home and try to replicate this dish, it turned out awesome.   

This is a creamy, rich, delicious crispy fried aloo made with cashewnuts . It is a restaurant style dish. This dish is so yummy that we loved it and now it is regularly made at my place.

Sending this to BM#54, Special Theme - BM Moderator's Choice. 

Ingredients
3 Large Potatoes - Washed and skinned
1/4 Teaspoon Salt
1 Tablespoon Pure Ghee
1/2 Teaspoon Cumin seeds
1 Large Onion - finely chopped
2 Green Chillies - finely chopped
1/2 Teaspoon Chilly powder
1/4 Teaspoon Turmeric powder
2 Medium Tomatoes - finely chopped
1/2 Cup Malai
10 - 12 Cashewnuts pieces - soaked in water for 10 minutes
Salt to taste
Oil for frying
1 Tablespoon Coriander - finely chopped

Method

Chop the potatoes in long thick wedges, add salt and mix well and keep aside for 5 minutes. Fry the potatoes, till light brown.

In a pan heat the ghee, add the cumin seeds, when they splutter add the onions and fry till golden brown. Add the green chilles, tomatoes, turmeric powder and chilly powder, fry till oil starts leaving the sides. Then add the malai, potatoes, cashewnuts, salt to taste and fry well.   Add 1/2 cup water and cook till it comes to a rolling boil. Switch off flame, garnish with coriander and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54
Labels: Potato, Cashewnuts, Healthy, Main course, Blogging Marathon

Prawn Koliwada

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants  and also a appetizer for a party. 

This dish got its name  from the  north Indian immigrants of  Punjab who put up stalls selling it in the Sion village called  Koliwada in Mumbai .  These deep-fried ,crunchy prawns can be identified by their signature red color because of the use of Kashmiri red chili powder. 

Sending this to BM#54 week 3 day 3 under the theme " One Bite Appetizers".

Ingredients

15  medium sized prawns
1 and 1/2 Tablespoon Chickpea flour/ Besan
1 Teaspoon All purpose flour
1 Tablespoon Yogurt

1 Teaspoon Ginger paste

1 Teaspoon Garlic paste

1 and 1/2 Tablespoon lemon juice
1 Tablespoon Kashmiri Red chilly powder

1 Teaspoon Coriander powder

1 Teaspoon oil, used for marination

Oil, for deep fry
1 Teaspoon Chat masala

Salt to taste

Method:
Peel and devein the prawns, wash thoroughly and pat dry.
In a bowl, marinade the prawns with ginger garlic paste, 1/2 tablespoon kashmiri red chili powder, coriander powder, 1 tablespoon lemon juice, salt, keep marinated for 20 minutes.

After 20 minutes of marinated time, squeeze out the extra moisture, add all purpose flour, chickpea flour, another 1/2 tablespoon  kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with a teaspoon of oil. Mix all the spices with the marinated prawns.

Heat oil for deep frying, on medium high.  Add one prawn initially in the hot oil to check if it is sufficiently hot.
Next add the marinated prawns in the oil in a single layer, fry till they turn a rich golden brown color on both the sides.  Remove on a absorbent paper towel.

Sprinkle chat masala on top, serve with green chutney or ketchup.  Enjoy these yummy prawns.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Fish, Prawns, Starters, Blogging Marathon

Chicken Nuggets

Homemade chicken nuggets with the same texture and taste as the store ones. I have seen Nigella Lawson on TV using this method to make the nuggets. This is her recipe.

My daughter loves these nuggets, because they are exactly like the ready to eat ones. You can freeze these nuggets too after coating for 15 to 20 days. Take them out and deep fry them serve them as One Bite Appetizers to your guest.

Sending this to BM#54 week 3 day  2 under the theme " One Bite Appetizers".

Ingredients
250 Grams Chicken breasts, cut into ½ inch cubes
1 Egg - beaten
½ Cup All Purpose flour
1 Teaspoon Garlic powder
1/2 + 1/4 Teaspoon Pepper powder
1/2 + 1/4 Teaspoon salt
Oil for frying

Method
Pat dry the chicken pieces.
Beat egg in a shallow bowl, add the chicken pieces, garlic powder, 1/2 teaspoon pepper powder and 1/2 teaspoon salt, mix well and keep aside for 30 minutes.

In a zip lock bag mix the flour, 1/4 teaspoon pepper powder and salt, shake well so that the seasonings are incorporated.

Take a chicken piece at a time from egg mixture, transfer into the bag, shake the bag well to coat evenly.
Transfer coated chicken on to a plate. Repeat the process till all the chicken pieces are done.

Heat oil in a deep frying pan over medium heat.  Deep fry the chicken pieces in a single layer for  2-3 minutes without  stirring them till done.  Transfer on to a paper towel lined plate. Repeat process with remaining chicken pieces, serve. 

Labels : Chicken, Nuggets, One Bite, Appetizer, Homemade

Amratsari Fried Fish

For a party we look forward to one bite appetizers, they're easy and mess-free to eat. In the third week of BM#54, the theme is One-Bite Appetizers. I love the fish appetizers that are served in a party. My recipe is exactly that. This one bite will leave your taste buds tingling for more!
For this I used Basa fish , since basa is fleshy, tasty and without any thorns .

Ingredients
For The Marination

250 Grams Boneless fish fillet - cut into thick fingers
½ Teaspoon Salt
1½ Teaspoon Lemon juice
1 Teaspoon Chilly powder
¼ Teaspoon Turmeric powder

Ingredients For The Batter

3 Tablespoons All Purpose Flour
4 Tablespoons Corn flour
2 Tablespoons Rice flour
2 Tablespoon Chickpea flour
1 Egg - lightly beaten
1 Teaspoon Ginger garlic paste
½ Teaspoon Salt
1 Teaspoon Chili powder
A pinch Yellow color
Water to make batter
Oil for frying
½ Teaspoon Chat masala

Method

Wash the fish well and pat it dry with a paper towel.
Marinate fish with salt, turmeric, chilly powder, lemon juice for 30 minutes.

Mix together all the ingredients for batter in a bowl, except the chat masala and make it into a thick coating consistency batter. Dip the fish in it, deep fry to a golden color on low heat till golden and crisp. Sprinkle chat masala, serve hot with chatni or any spicy dip.
                                 

Labels: Starters, One Bite, Appetizer, Fish  

Oatmeal and Whole Wheat Rolls #BreadBakers

When this  Oatmeal Bread event was announced on Bread Bakers page, I was very excited.  Many types of baking stuff came to my mind,  was totally confused as what to  make with oats.  Had already put up a recipe for  OATS HONEY LOAF and did not want to make a loaf again.  Searched for recipes found this one here.  Liked this recipe and made it my ish..style, they turned out beautiful.  

These roll are different, the ground oats give a nice texture and sweetness to the rolls. They are soft and delicious. When baked  said  to my pretty rolls Go ..go .. and they  went to our breakfast party with cheese, salad leaves...... and they all said awesome.

Ingredients:

1 + 1. 1/4 Teaspoons Instant yeast
1 + 1 Teapoons Sugar
2 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
1 Cup Warm milk
1/2 Cup Oats + more for sprinkling
1 Teaspoon Salt
1 Egg
2 Tablespoons Butter
1/4 Cup Warm water
1 Egg - lightly beaten for brushing

Method:

In a bowl, whisk together 1 teaspoon each of yeast, sugar, 1 cup all-purpose flour and milk till smooth and lump free. Cover with plastic wrap or a towel and let rise until doubled, about an hour.

In the mean while pour 1/2 cup  oats into a mixer jar

 pulse until finely ground.

Pour ground oats into a large bowl and add remaining all purpose flour , wheat flour, sugar, yeast and salt, stir to combine. 

Add yeast mixture and egg . Add water little at a time and stir to combine until dough forms.

Take it on to a work surface rub the butter on the dough and keep kneading until all the butter is incorporated and the dough is smooth and elastic. Shape dough into a ball, place it in a well-oiled bowl. Cover with plastic wrap or a towel and let rise for, about half an hour .

Take this risen dough on the work surface again and flatten with your palm and book fold it. Repeat  this process twice ( take care not to stretch or work the dough too much). Then roll into a smooth ball and keep in the same bowl again to rise until doubled.

Punch down dough and divide into 9 equal pieces. Roll each piece into a ball. Flatten it  and roll it. Pinch the joint and smoothen it into a rectangular roll ( see pic ).

Place the rolls in the greased pan about 2 inches apart. Cover with plastic wrap or a towel and let rest for 30 minutes.

Preheat oven to 200 degrees . Lightly grease a large square pan and set aside.

Brush rolls lightly with lightly beaten egg, then sprinkle oats on top. Bake until golden brown, about 20-25 minutes.

Place the rolls on a cooling rack to cool slightly...  and enjoy.

A little intro about our group. Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

A big thank you to our Bread Bakers host this month Rocío at kidsandchic - http://www.kidsandchic.es,.  I am happy to be a part of this Oatmeal Bread event!  Let's take a look at all the other Bakers who have worn their baking hat for you today!

Oatmeal Bread themed #BreadBakers:

• Agave Oatmeal Sour Dough Bread from My Catholic Kitchen
• Applesauce Oatmeal Bread from Hostess at Heart
• Banana Oatmeal Loaf from Basic N Delicious
• Blueberry Currant Oatmeal Bread from Cindy's Recipes and Writings
• Cinnamon Raisin Oatmeal Bread from Karen's Kitchen Stories
• Honey Oatmeal Bread from A Day in the Life on the Farm
• Honey Oatmeal Bread from Recipes, Food and Cooking
• Honey-Oatmeal Muffins from A Baker's House
• Honey Oats Bread Loaf from Gayathri's Cook Spot
• Honey Nut Oatmeal Waffles from Magnolia Days
• Honey Wheat Oat Bread from Hezzi-D's Books and Cooks
• Irish Oat and Whole Wheat Bread from Cali's Cuisine
• Lemon Blueberry Oat Bread from Kids & Chic
• Multigrain Twist Bread from What Smells So Good?
• Oat Breadsticks from Passion Kneaded
• Oatmeal and Whole Wheat Rolls from Sneha's Recipe
• Oatmeal Buttermilk Bread from Ruchik Randhap
• Oatmeal Porridge Sandwich Loaf from Bakers and Best
• Oatmeal Stout Loaf from Food Lust People Love
• Oat & Honey Bread from La Cocina de Aisha
• Oats and Millet Idli from Spice Roots
• Oats Bread with Maple and Walnut by Cook's Hideout
• Oats Garlic Kulcha from SimplyVeggies
• Peanut Butter and Chocolate Chips Oatmeal Scones from G'Gina's Kitchenette
• Rolled Oat Sourdough Boule from A Shaggy Dough Story
• Savory Oats Scones from Sara's Tasty Buds
• Triple Seeded Oat Bread from Culinary Adventures with Camilla
• Whole Wheat Honey Oatmeal Bread from Spill the Spices

Labels : Breads, Oats, Whole Wheat, Healthy, Bread Bakers

Spiral Stuff Sweet Peppers - Vegetarian

Stuffed Peppers are one of my favorite. Whenever I, see the lushes light greens smileling at me in the market, just can't stop myself from picking few of them. When I,  severed these,  they were really surprised when they took a bite and ate the awesome stuffed peppers. Crisp from outside, soft and yummy from inside, not at all pungent. These are mind blowing. Try them.....

Sending these to this month's BM, week 2 day 3 - theme -"Deep Fried Love" this is the third recipe .
Ingredients

5 Long Green Chillies / Green Peppers

For the Stuffing
2 Potatoes - boiled and mashed
1 Scallion  - white and green parts - finely chopped
1/2 Teaspoon Freshly ground Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Oil

For the Crust
1 Cup All Purpose Flour
2 Tablespoons Hot Oil
1/2 Teaspoon Salt
Water as needed

Method

Wash and slit the peppers lengthwise on one side, leaving the stems intact and deseed carefully.

For the Stuffing
Mix all the ingredients and make into a dough. Cover and keep aside.

For the Crust
Mix all ingredients and add water as required to make a smooth and stiff dough. Cover with a damp cloth and keep aside for at least 15 minutes.

Stuff the peppers with potato mixture into it. Keep all the stuff peppers aside.

Divide the pastry dough into two balls and roll out each one about half an inch thick. Cut into long strips.

Wrap the stuffed peppers with the dough strips and seal by dabbing a little amount of water (Depending on the texture of your dough, you may or may not require this).

Join another strip and continue to roll till

Fully wrapped.  Repeat the same process with the other's and keep aside

Heat oil in a pan and flat base one see pic... Deep fry in hot oil

Do not put too much oil or while frying it will spill and cause fire.  Caution be careful add enough oil to cover half the peppers.   Fry two or three at a time.

Fry on medium flame, keep turning them with thongs by lifting the stem of the peppers.  Fry till golden brown.  

Ta ...Da  these beauties ... peppers... spiral and cute....  are ready.  These can be served as starters ... these are crowd pleasers.   Serve with mint chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Starters, Deep Fried, Stuffed Peppers, Potato, Vegetarian, Vegan, Blogging Marathon

Fried Spaghetti Fingers

If you enjoy pasta, then these fingers will make you feel happy and satisfied to have pasta in fingers.  These fried spaghetti fingers are very easy to prepare and taste absolutely yum, your little one won’t mess his or her clothes too!

All that is needed,  spaghetti and few other ingredients that are available in your kitchen pantry.  If you don’t have any pasta at home, try any kind of thin noodle of your choice.

For this month, week 2 day 2 the theme is "Deep Fried Love" this is the second recipe . This recipe was prepared after watching a cookery show. Sending this also for this week CCChallenge.

Ingredients
2 Cups Spaghetti -  boiled
1 Cup Potato - boiled and mashed
2 Tablespoons Tomato paste
2 Tablespoons Onion - finely chopped
1 Egg yolk
1 Tsp Salt
1 Teaspoon Black pepper powder
1 Teaspoon Red chilly powder or flakes
1 Tablespoon Lemon juice
2 Tablespoons Coriander leaves - finely chopped

For coating
1 Egg - beaten
All purpose flour as needed
Bread crumbs as needed

MethodMix all ingredients for the fingers together mashing it.  Divide into equal size balls.  Roll each ball into fingers.

Then roll in flour 

Dip egg and then in bread crumbs. 

Heat the oil in a wok, and deep-fry the balls on a medium flame till they are golden brown in color from all the sides.

Drain on an absorbent paper. Cool slightly and serve immediately with tomato sauce after you fry it. 

Dip into the sauce and enjoy this lip smacking fingers.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Starters, Deep Fried, Pasta & Noodles , Blogging Marathon, CCChallenge

Bread Potato Rolls - Vegetarian

There was a time when my daughter was in school, I used to make these bread rolls often for tiffin. Now eating deep fried stuff is not welcome in the house, not because of any health issues, but as there is a saying "Prevention is better than cure". Deep fried snacks is rarely made, they prefer shallow frying or baked snacks.

For this month, week 2 the theme is "Deep Fried Love" I, will prepare snacks, that,  was once loved in the house . The first recipe is Bread Potato Rolls.

Bread rolls are easy and the filling is versatile, you can mix any veggies that you like. Bread can be a day or two old or fresh to make the rolls. This snack can be served with afternoon tea, as an appetizer or kid's tiffin.

Let's make the filling of this mouthwatering snack.

Makes 8 Bread Rolls.
Ingredients6 - 8 Bread slices
2 Medium Potatoes - boiled,  peeled and mashed
1/4 Cup Green peas -  boiled
1 Teaspoon Oil
1/4 teaspoon Cumin seeds
1/2 Teaspoon Salt
1/4 Teaspoon Red chili powder
A pinch of Turmeric powder
A pinch of rock salt
1/2 teaspoon Chat Masala
1 Tablespoon Coriander finely chopped
1 Green chilly - finely chopped
1 Teaspoon Ginger - grated
Bread crumbs as required
Oil to deep fry

Method

Trim the edges of the bread slices.

Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add green peas, green chili, and ginger, and stir for a few seconds.

Add the potatoes and all the spices and stir-fry for a minute. Add the chopped coriander and take off the flame.

Taste the mixture; it should be a little spicy, as it will taste milder when covered with bread. Keep aside to cool.

Take a tablespoon of the mixture, make an oval shape. Make 8 rolls. (The size of the potato rolls will depend on the size of the bread).

Fill a small bowl with water to wet the bread. Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread moist.

Place the filling in the center of this bread and mold the bread to completely covering it all around, giving an oval  or round shape.  Repeat to make all the rolls.

Roll them in bread crumbs, keep them aside for about five minutes, before you start frying, (this will evaporate some of the moisture from the bread so that it absorbs less oil while frying and also makes the rolls crisper).

Heat the oil in a frying pan on medium high heat. Drop 3 to 4 rolls slowly into it, taking care not to overlap them.

Fry the bread rolls until they are golden brown, turning occasionally. it takes about two to three minutes. Take them out over a paper towel.

Serve them hot with Mint Chutney or Tomato ketchup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Potato, Deep Fried, Snack, Blogging Marathon, Starters