Thursday, April 29, 2010

Baked Chinese Samosa

I never thought we could bake samosa too until i saw that on tv few months back,and this time i wanted to make a healthier version of it for my family who loves this snack without compromising the taste of it and the filling which i have used is also quiet different from the usual potato stuffing as i wanted to try something new and the taste was really very nice!!

For the dough
1 cup plain flour + for dusting
2 tsp oil
salt to taste
For the Filling
1 capsicum finely chopped
1 carrot finely chopped
1/2 cup shredded cabbage
1 tbsp minced garlic
1 onion finely chopped
1 tbsp sweet chilli sauce
1 tbsp tomato sauce
2 -3 tbsp Boiled chinese noodles
1 tsp light soya sauce
1 tsp white pepper powder
1 tsp vinegar
2 tsp finely chopped spring onion greens
salt to taste
2 tsp oil + for greasing
2 tsp maida mixed with water to seal the edges
For the dough
  • Take a bowl add all the ingredients mentioned under dough and knead with warm water to a smooth stiff dough and then cover it with the damp cloth and keep aside
For the filling
  • Heat oil in a pan, add garlic,onion and fry till translucent
  • Add carrot,capsicum , cabbage and stir fry for 1-2 minutes
  • Add white pepper powder, salt and fry, and then add tomato sauce, sweet chilli sauce, soya sauce, vinegar and mix well
  • Fry and then add boiled noodles, spring onion greens and mix well and then keep aside to cool

For the Samosa
  • Divide the dough into small equal portions, Take one portion of the dough and roll it into a small thin round shape
  • cut into half,apply little maida paste on the edges, make a cone out of it, put the 2 tsp stuffing, close by crimping the edge
  • Likewise repeat the same procedure for the rest of the dough and filling
  • Grease a baking dish with oil and then arrange the samosa in the baking tray

  • Bake in preheated oven at 200 C for 10 minutes and then brush it with oil again and then bake it on the other side for 10 more minutes till golden brown and crisp
  • Serve hot with ketchup
(If there is leftover filling you can use it for spring rolls too & if your not calorie conscious you can deep fry the samosa )

Monday, April 26, 2010

Pickled Chana Roll

Here's another amazing wrap which my hubby just loved having it :)...when it comes to dal and kabuli chana I never stop experimenting these two things and this chole is always a hit at my home and it always get completed in no minutes ...I tried making this wrap with this and I just loved the result ...its spicy and just lovely to have it ....well I have used Priya brand Mango Thokku pickle for this recipe cause its one of my favourite pickle ..u can use any of ur fav pickle of ur choice ...I can just say one thing TRY IT AND LOVE IT :)


2-3 Flour Tortilla

For the yogurt-onion Mix

1/2 onion sliced

1 tomato sliced

2-3 tbsp hung yogurt

1 tsp dry mint

salt & Crushed peppercorn to taste

For the Pickled Chana

1 cup white chickpeas

1/2 tsp cumin seeds

6-8 methi seeds

1/2 tsp asafoetida (hing)

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp chana masala

3/4 tsp coriander powder

1/2 tsp Mango Pickle(i used Priya Pickle Mango Thokku)

3 tbsp tomato ketchup

1 tomato chopped

2 tbsp finely chopped coriander leaves

salt to taste

2 tsp oil


For the Pickled Chana
  • Wash & soak chickpeas overnight and then pressure cook it till done ,drain & keep aside
  • In a bowl, add red chilli powder, turmeric powder, garam masala, chana masala, coriander powder and mix well and then keep aside
  • Heat oil in a pan, add cumin seeds, methi seeds and when it splutters add hing and fry for a min
  • Add the powder mix and fry on a low flame for 2 minutes and then add the pickle and fry
  • Add tomato ketchup & mix well and fry for another 2 min and then add tomato and fry till half mashed
  • Add chickpeas, salt, 1/2 cup water and bring it to a boil and cook it till dry
  • Lastly add coriander leaves and keep aside to cool

For The Yogurt-onion Mix

  • Dry roast tomato and onion,dry mint and then take it out in a bowl
  • Add yogurt, salt , pepper & mix it well and keep aside
For the Roll
  • Take a tortilla Put 1-2 tbsp of yogurt-onion mix in the center and top it up with chickpea filling and then roll it

  • Repeat the same for the rest and then serve.

Thursday, April 22, 2010

Lemony Pepper Fried Rice

Every time when I cook, I feel like trying something new and different for my family and my blog and this is one of the sensational rice I have ever experimented with the lemon and pepper complimenting each other beautifully and love the beautiful and fresh flavours which this rice carry ........hmm well i can keep typing like this about this rice for hours ;) cause I just loved experimenting this ....well now its Ur turn to try it and let me know ..waiting for all of your lovely feed back :)


1 cup Basmati rice

1 carrot cut into small cubes

1 small capsicum cut into small cubes

2 Green chilli sliced

1 onion chopped

1/2 tsp freshly ground pepper

Juice of 1/2 lemon

1/2 tsp Dark soya sauce

2 tsp coriander leaves finely chopped

2 tsp spring onion greens + onion finely chopped

2 tbsp oil

salt to taste

  • Boil rice with enough water till 3/4 done then drain and keep aside. Mix salt and keep aside.
  • Heat oil then add green chilli and fry it for a while now add onion, and spring onion (just the onion) and fry till it leaves out oil and turns brownish in colour then add capsicum, carrot and continue frying for a while . Now add coriander leaves, spring onion greens.
  • Now add soya sauce, lemon juice, pepper and toss for a while till the flavour mixes with the vegs.
  • Add boiled rice and mix. Simmer and cook for 10-15 mins . Enjoy!!!

Monday, April 19, 2010

Hash Brown Bread Rolls

Another way of using hashbrown is definately this way other than using it for burger or having it as an appetizer, i had bread lying in my pantry so just thought of make use of it like a roll instead of usual sandwiches....Best and easy one for breakfast i have tried so far, so would be happy if you try and like it too....Its Surely a Kids Delight!!!So here goes the recipe for it


8 Slices of Large Size bread(A day old bread)

3 Ready Made Frozen Hash Browns

3 tsp peri-peri sauce

2 tbsp chopped spring onion greens

2 tsp freshly crushed peppercorns

2 tsp maida mixed with water to a smooth paste

2 tbsp butter or oil

  • Bake the Hash brown at 200 C for 10 minutes each side till crisp and then cut each in strips
  • Cut the sides of the bread and roll it with the rolling pin as shown in the pic and then keep aside

  • Put one piece of hashbrown at the one edge of the bread and put 1 tsp sauce over it, sprinkle peppercorns & spring onion greens and then roll it and seal the edges with the maida paste

  • Heat a tawa and put a tsp butter and shallow fry the rolls till brown on all the sides Or u can even bake these rolls for 10 minutes till crisp....and then serve hot with ketchup

Thursday, April 15, 2010

Quick Stir Fry With Bell Pepper & Potato

This is one of my own recipe which i tried it last week and i was very satisfied with its results and is become one of my favorite as it can be done so quickly plus its so delicious and all my family members loved it so much that it was finished in no time....if u don't believe me then try it yourself , am sure u wont be disappointed at all 


3 potatoes parboiled, peeled and sliced

1 capsicum cut into thin long strips

1/4 tsp cumin seeds

2-3 finely chopped green chillies

1 onion chopped

1/2 tsp garam masala powder

1/2 tsp coriander powder

2 tbsp peanuts

1 tsp tomato ketchup

2 tbsp finely chopped coriander leaves

2 tbsp grated coconut

salt to taste

2 tbsp oil

  • Heat 1 tbsp oil in a pan, add cumin seeds and when it starts to crackle add onion and fry till dark brown and then keep it aside
  • Heat 1 tbsp oil in another nonstick pan, add sliced potatoes and capsicum and fry till they become golden brown and crisp
  • Add Peanuts and fry and then add fried onion, green chilli, garam masala powder, coriander powder, tomato ketchup, salt and fry for a couple of minutes
  • Then Add coriander leaves and grated coconut, mix well and then serve hot with roti

Monday, April 12, 2010

Cheesy Mexican Tortizza

I had pack of tortilla lying in the refrigerator, and instead of making a wrap i wanted to do something very interesting out of it....long back i had eaten cheesy tortizza in pizza hut and i just loved the taste, so i just remembered that and made this today with simple toppings which anyone can make within no time..


3 Flour Tortilla

For the Mexican Salsa

1 med size onion finely chopped

3 tomatoes

4-5 cloves of garlic finely chopped

2 green chillies finely chopped

2 tbsp chopped basil leaves or chopped coriander leaves

1/4 tsp pepper

1/4 tsp sugar

1 tbsp tomato ketchup

2 tbsp oil

salt to taste

For the veggie-sour cream mix

1 cup boiled American sweet corn

1 capsicum chopped

1 onion finely chopped

2 tbsp sour cream

1 tsp chilli flakes

salt to taste

Other Ingredients

1/2 cup grated mozarella cheese

1/2 cup crumbled paneer

2-3 tsp red chilli flakes

Few chopped onion

Few boiled sweet corns


For the salsa
  • To roast tomatoes pierce a tomato with a fork and hold it over a glas flame till the skin turns blackish, cool it and peel
  • Puree 2 tomatoes and chop the remaining one and keep aside
  • Heat oil in a pan, add chopped onion, garlic , green chillies amd fry till onion is translucent and add all other ingredients and cook for 3-4 minutes and then keep aside
For the Veggie-Sour Cream Mix
  • Mix all the ingredients listed under veggie-sour cream and keep aside
For the Tortizza
  • Grease a baking dish, and put tortilla on it, apply mexican salsa on it evenly
  • And then 2-3 tbsp of veggie sour cream mix on it,
  • top it up with crumbled paneer

  • Lastly with mozeralla cheese & then sprinkle corn, chopped onion and red chilli flakes,

  • brush the edges with oil and bake it a preheated oven at 180 C for 20-25 minutes till it becomes golden brown & crisp
  • Allow it to cool and then cut it with the help of a pizza cutter and then serve hot

Thursday, April 8, 2010

Shanghai Stewed Noodles

i didnt do noodles from a very long time and this time didnt want to do the same chowmein or hakka noodles which i do was finding a recipe which is quiet different from these 2 and in sanjeev kapoor's book i found this noodles recipe and tried this one yesterday & which turned out to be spicy and very delicious too...and the way its done also was very try this and am sure whoever loves chinese noodles will love this one as well!!! I wanted the noodles to be dry so i put less amount of stock and if you want it as a stew turn off the gas when some water is left in it...


200 gms Chinese Noodles

1 onion sliced

2-3 Green chilli roughly chopped

2 tbsp spring onion greens chopped

6-8 garlic cloves crushed

1/2 capsicum sliced

1 carrot cut into thin fingers

5-6 mushroom sliced

1/4 cup shredded cabbage

3-4 cups vegetable stock

1/4 tsp MSG (optional)

1/2 tsp white pepper powder

2 tbsp chilli oil

1 tbsp oil

salt to taste

Red chilli for garnishing

spring onion greens for garnishing

  • For chilli oil, heat 2 tbsp oil in a pan and add 6-7 red chillies and fry for 2-3 minutes till the smoking point and then let it cool for half an hour, discard the chilli and use this oil for noodles
  • Heat chilli oil,oil in a pan, add green chilli ,garlic, sliced onion and stir fry for 2-3 minutes and then add all the vegetables and fry for a minute
  • Add vegetable stock and bring it to a boil and then add the noodles and cook on a high flame for 2 minutes and then reduce the heat and simmer for 5 min till the noodles are cooked
  • Add MSG,white pepper powder,salt, mix well till noodles gets well blended and its dry
  • Garnish with spring onion greens & chillies then and serve hot
OR Do it this way like how i have done

Note:- If you want first cook the noodles in 4 cups stock instead of water, then after its cooked drain it keep aside and mix 2 tsp of oil(so that they dont stick) and salt to taste and do the rest of the method ( i have done it this way as i didnt want it to be like a stew) but i mentioned his exact recipe you can do it either way

Monday, April 5, 2010

Roasted Corn & Bean Canapes


20-30 Ready Made Canapes

oil for deep frying

For the filling

2 corn on the cob(i used American sweet corn)

1 onion finely chopped

6 garlic cloves finely chopped

1/2 capsicum finely chopped

1/2 cup baked beans in tomato sauce

2 tsp red chilli flakes

1/2 tsp cumin powder

1/2 tsp garam masala powder

1/2 tsp coriander powder

1-2 drops of tobasco sauce

2 tsp sour cream

2 tsp fresh cream

1 tbsp finely chopped coriander leaves

2 tbsp oil

salt to taste


  • Deep fry the canapes and keep aside
For the filling
  • Roast corn on a open flame turning sides till brown spots appears evenly on all the sides

  • Scrape the corn with the help of a knife and keep aside

  • Heat oil in a pan, add garlic, onion and fry till its translucent
  • Then add corn and capsicum and fry for 5 minutes
  • Add coriander powder, chilli flakes, cumin powder, garam masala powder and fry for 1-2 min
  • Add baked beans ,tobasco sauce and mix well and fry for 2 minutes
  • Add cream,sourcream and mix well and lastly add coriander leaves and then switch off the flame and keep aside

  • Arrange the canapes and put 1-2 tsp filling inside it and garnish with chilli flakes and serve immediately

Thursday, April 1, 2010

Spanish Mushrooms in Butter coriander sauce

Long time back i had seen this on tv and liked it but i completely forgot to try this one,yesterday when i saw my recipe dairy i found this one and thought of trying this today and it was very delicious,quiet different from what i do usually and the sauce was just amazing & very flavourful...did few changes in the original recipe to make it more try this easy dish and ull just love it and do it again & again...ideal for any get together....


10-12 mushrooms cut into halves

Oil to deep fry

For the Marinade

3 tbsp plain flour

3 tbsp cornflour

1 tsp lemon juice

1 tsp white pepper powder

1 tsp ginger-garlic paste

a pinch of baking powder

Salt to taste

For the sauce

2-3 tbsp cooking butter

1 tsp ginger-garlic paste

2 tbsp finely chopped coriander leaves

7-8 curry leaves

1-2 green chillies finely chopped

salt to taste

2 -3 tbsp water

  • Mix in all the ingredients listed under marinade with little water to a fine smooth paste(should not be too watery or too thick)
  • Add the mushrooms in it and keep aside for 15 minutes
  • Heat oil in a pan, add mushrooms with the help of a spoon and then deep fry it till golden brown and crispy on both the sides(6-7 pieces at a time)
  • Drain on a kitchen towel and then put it in a serving bowl
For the sauce
  • Heat butter in a pan, when it melts add ginger-garlic paste and fry for a minute and then add green chilli and fry
  • Add coriander leaves, curry leaves, salt and mix it well
  • Add little water if the sauce is too thick and let it come to a boil
  • Pour the sauce over the mushrooms at the time of serving and mix it well

Am sending the following 2 entries to the leftover delicacies event hosted by Daisy of Spicy lounge

Chinese Chilli Idli

Curried Idlis with Peas