Potato Peas Frankie / Wrap

I had some leftover potato peas mixture from the cutlet recipe and we were not interested in having cutlets for tea-time. Not wanting to waste it, I was bugging the huss for ideas on what to do and he was giving cold stares in return... ooh he was doing some office work by the way but that didn't stop me from nudging him :)))

He wasn't ready to share the sys and I was deliberate to get it from him as I wanted to search for some recipes and there was a heated argument going between the both. Finally he gave in and I was asked to give back the PC in 5 mins time. Brrrrr.. 5 mins to search for recipes, drill down and finalize on the wanted one. But I knew it was possible as I knew wat I was gonna search for.

I had always wanted to make a frankie and knew that this was the perfect time. I just wanted to browse for "How to assemble a frankie" and then I was ready to push away the sys and head for the kitchen. I adapted the recipe for Nits 4th sense cooking with slight changes.

~What U Need*~ Potato peas cutlet mixture(Click here for recipe) For assembling Frankie Onions(large) - 1 Chaat Masala - 1/2 tsp Amchur powder - 1/4 tsp Water - 3 tbsp Chilly powder - 1/2 tsp Amchur powder - 1 tsp Salt - a pinch Lemon Juice Tomato Ketchup - as needed Chapathis

How I Made it:
Pinch equal amounts of the potato peas mixture and make oval shaped tikkis. In a non stick tawa, roast them on both sides by adding few drops of oil.
Chop the onions finely and mix with chaat masala and amchur powder. Set aside.
Mix water, chilli powder, amchur powder and salt till the salt dissolves. Set aside.

Lets assemble:
Place chapathi on a plate. Keep two tikkis in the center. Sprinkle the onion masala mixture on top of the tikkis. Squeeze lemon juice on top and then drizzle a tsp of chilli water mixture on the tikkis.

Now spoon some tomato ketchup on top. Roll the chapathi tightly and wrap it up with foil.

Serve immediately.

So thats it Folks...
With Love,

Signs off!!!

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Baby Corn - Capsicum Masala

As told before, blogging has introduced me to many veggies and ingredients that I have never tried or to be more precise, had never thought of trying. One such veggie is baby corn. I once tried Baby Corn 65 in a restaurant and don't know why didn't like the crunchiness of the veggie. I felt like having an un-cooked vegetable and ever since I haven't tried it. But then I came across a few baby corn recipes in the food blogosphere and this instigated me to try my hands again. So got the veggie and drilled down to this recipe from the Chef and Her Kitchen.


We had it with chapathi and it was a hit... I have bought another batch of baby corn to make this dish again... :)

~*What U Need*~
Baby corn - 10
Green Capsicum - 1
Onions(Large) - 1
Tomatoes(Small) - 2
Cashew nuts - 5
Ginger-Garlic paste - 1 tsp
Red chili powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala - ½ tsp
Cumin Powder - ½ tsp
Turmeric powder - a pinch
Amchur powder - 1/2 pinch
Cumin Seeds - ½ tsp
Fresh Cream - 1/4 cup
Chopped coriander leaves - 2 tbsp
Salt
Oil

Pre-preparation
Dice the capsicum into cubes Slit the baby corns and cut them into long pieces. Slice the onions. U don't have to chop the onions finely as we are going to grind the onions into masala De-seed the tomatoes and chop them as the seeds will incorporate more tartness to the gravy

How I made it:
Heat oil in a non-stick pan, add the sliced onions and fry until they turn glassy. Add the ginger-garlic paste and saute till the raw smell goes off
Now add the chopped tomatoes and fry till the tomatoes are cooked and turn mushy
Add the red chili powder, turmeric powder, salt, coriander powder, amchur powder and jeera powder. Fry for 2-3 mins
Cool this mixture. Sprinkle some water and grind the mixture to a smooth paste by adding cashew nuts
Heat oil, add capsicum and baby corn pieces. Fry this till they are semi cooked. Remove and set aside. In the same pan, add some more oil, add cumin seeds, and fry till it splutters.
Add the ground mixture and fry until oil starts to split. Add the semi-cooked capsicum and baby corn pieces and cook covered till baby corn is completely cooked.
When the gravy is done, you can see oil floating on top of the gravy Add cream and give a mix well. Garnish with minced coriander leaves

Serve hot with chapathis/pooris/ any Indian flat breads.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Jal Jeera Paani | A refreshing summer drink

Mr.A makes it a point that we eat out atleast twice a month... Now thats atleast :)... We usually eat every weekend these days... Come on.. With all the most expected films releasing every week. We had Pirates of Caribbean and then Kung-fu Panda 2 in a row.
Both of us love kebabs for no reason... They are laded with flavors and we both join hands to pour our love towards RESHMI KEBAB... So as the tale goes, we love kebabs and we usually visit the Kebab Court @ Velachery...

But then I got bored, Hubby got bored and so for a change we visited the Dhaba (of Karaikudi Restaurant). We went in, ordered our starters and were waiting... waiting for a surprise... Surprised we were, when the waiter came and served us Jaljeera paani in mud pots. It was me who first blurted out "We didn't order this" when the waiter laughed and declared it as a compliment... Oh yeah that's cool. We had a sip.. another... and yet another... Sips turned out to become glasses (in this case, pots). Finally we ended up with 3 pots each... The moral of the story, we were totally in love with the drink. So drilled down to a recipe after googling and tried it at home... We loved this one too...

Serves - 2

~*What U Need*~
Mint leaves - 10 sprigs
Coriander Leaves - a small bunch (say 15 sprigs)
Lemon juice - 2 tbsp
Cumin Powder - 1 tsp
Chat masala - 1/4 tsp
Salt - to taste
Dry Mango / Amchur Powder - 1/2 tbsp
Sugar - a pinch

Chilled water - 2 cups

How I made it:

Grind Mint Leaves and coriander leaves in blender to fine paste. Save few pinches of coarse mixture for garnishing.
To this, add 2 cups of chilled water, chaat masala, salt, mango powder, sugar and cumin powder. Add lemon juice.
Stir the mixture well.
Add the coarse mixture of mint+coriander leaves

Server chilled.

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சித்திரை விசு வாழ்த்துக்கள் & Tamil New Year Pachadi

Happy அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்... I have to atleast wish you guys in tamil na. Thats why... I thought of writing the entire post in Tamil but there are lots of blog readers here who are not that fluent in Tamil (I guess so). So switched on to English...

This is the first Tamil New year that I made this pachadi. I have heard many of my college Telugu dudes who used to talk about this pachadi. How this dish symbolizes the flavors that happens in a person's life. This dish combines the six tastes as in sweetness, sourness, saltiness, bitterness, spicy/hot and Astringent...

# Neem Flowers for Bitterness
# Jaggery for Sweetness
# Raw Mango for Astringent
# Tamarind Juice for sour
# Salt for Salt
# Chillies for Hotness

It means that life is a combination of pleasure and sorrow. That is why they have this dish first and foremost on ugadhi. Tamilians have now started following this ritual on Tamil New Year/ Chithra Vishu and So have I. :))))

~*Ingredients*~

Crushed jaggery - 1/4 cup
Raw Mango sliced - 1/4 cup
Tamarind - marble sized
Dry red chilly - 1
Mustard seeds - 1/4 tsp
Neem flowers - 4-5 sprigs
Salt - a pinch
Ghee - 1 tbsp

The Making:

Soak the tamarind in warm water and extract pulp.
Cut the mango into small cubes.
Now boil the mango slices in little water with a pinch of salt.
Add the tamarind extract and boil for few mins till the raw smell goes.
Add the crushed jaggery and boil it till the raw smell of the jaggery goes.
In a kadai, heat a tbsp of ghee, add mustard seeds and allow them to splutter.
Add red chilli and fry the neem flowers till golden brown.
Add to the mango mixture and mix well.

Serve to God!!!

My mom usually makes Kathambam Sambar, Aviyal and Paruppu Payasam for Tamil New Year and so her little chef followed the same... In addition I made rava laddoos which is Mr.A's favorite. I will be posting the recipes of all the above dishes soon... But as of now some clicks...

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