FRIED POTATO CHEESY SNACK

This is the quick fry ed potato cheesy snack which everyone adore, those who love potatoes and cheese specially :) I know its deep fry ed but once in a while tho Banta hai boss 😛Perfect snack for kids after they come from school. And also it acts as a best starters during party time or getogther etc etc. Health conscious people can use Air fryer as well :) That equally tastes delicious. So Now, lets move on to the ingredients below :)

INGREDIENTS

 2 Big Potatoes which should be sliced thinly

1 tbsp Cornflour

1 tbsp Rice powder

1 tsp Garlic powder

Salt to taste

Red Chilly powder accordingly

Oregano [optional]

Oil for deep fry

Grated Cheese [any of ur fav]

METHOD
Slice the potatoes and put them in cold water so that the colour remains the same. Pat it dry and keep it aside. Take them in a bowl and add corn flour, rice flour, garlic powder and chilly powder and mix well. Make sure potatoes are nicely coated. Heat oil in a deep pan. Start frying them one by one until grown brown on both the sides. Now arrange them on a serving plate. Season with salt if needed. Upon that grate the cheese and micro for few sec until cheese melts. Serve hot

ENJOY!!

STEAMED VEG MOMOS

Veg or Non veg, my family loves Momoes💓 First time try ed at home and it was a superhit. Well I am not good at shaping them but seems to be OkToky 😛 My little one too helped me and yaa shez my helping hand of course👧 The stuffing I used is the veggies sauteed in ginger, garlic and soya sause which is stuffed in the thin dough and then steamed. Stuffing can be of any your fav choice. Non veg lovers can use minced chicken instead of veggies. These dumplings are super delicious and filling. I like them to have with schezwan sause 😋

NOTE: For the healthier version, instead of maida, wheat flour can be used ;) The texture might be little bit hard but the flavour tastes equally good.

INGREDIENTS FOR DOUGH
1 cup Maida
1/2 tsp Salt
Water for kneading
Oil for grease

INGREDIENTS FOR STUFFING
 2 Cups Grated veggies (cabbage, carrots and beans)
1 tbsp Spring Onion
1 tsp Grated Ginger & Garlic each
Salt and pepper to taste
1 tsp Oil

METHOD.
Prepare the momos dough just like we make it for chappaties. Grease and keep it aside covered.
Take grated veggies cum spring onions in a bowl. Heat oil in a pan and add grated ginger and garlic. Now add veggies and soya sause. Season with salt and pepper. Cook the veggies on high flame just for a min and remove. Now the fun part comes. Divide the dough into 3 equal parts. Dust some maida and start roll using rolling pin into a thin big circle uniformly.Make small rounded puris by cutting it using round shaped small lid. Now take a sheet, stuff the filling and start pleating the edges slowly and gather everything and seal it. For more shapes you can view youtube :)

Heat a steamer and arrange momos on the plate. Steam for 15 min under low flame. Serve hot with your fav dip.

ENJOY!!

BITTER GOURD LEAF HUMMAN (PICKLE)

Bitter Gourd leaves are also edible. These can be cooked and eaten as a leafy veggy. These are rich in Iron and calcium content which helps to control blood sugar levels and many more medicinal benefits. Now coming back with the recipe, I was lucky enough to get some leaves. I remember my amma used to prepare humman thats nothing but spicy liquidy curry which goes best with steamed idlies or dosas. She used to prepare during my childhood days and now this time I was soo happy enough to prepare for her :) These are spicy and can be prepared in jiffy when you have ready chilly paste. Chilly paste can b stored in freezer for a month so please note the recipe below :) 

Its a real treat for bitter flavour lovers :) so do give it a try ;)

NOTE: If the consistency turns watery, dilute cornflour and add at the time of boiling. I added grated coconut and mustard seeds as a thicking agent at the time of frying red chillies.

INGREDIENTS FOR CHILLY PASTE

7 to 8 Kashmiri dry Chillies

Small pieces of Hing (blocked one)

1 tsp Mustard seeds

1/2 tsp Coriander seeds

1/2 tsp Coconut grated (optional)

2 tsp Oil

REST OF THE INGREDIENTS

10 to 12 Bitter gourd Leaves

1 tsp Mustard seeds

1 1/2 tsp Urad dal

1 tsp Tamarind extract

Few curry leaves

Water as needed

2 tsp Coconut oil

Salt to taste

METHOD
For making chilly paste, heat oil in a kadai. Add dry chilly, mustard seeds, coriander seeds and fry till u get a nice aroma of roasted chillies. Then add hing, and grated coconut and fry for 3 4 sec. Remove from flame and allow them to cool. Grind into fine paste adding 1 tsp of tamarind extract.

Meanwhile clean the bitter gourd leaves and chop them. Heat oil in a kadai, add mustard seeds and allow them splutter. Add urad dal and curry leaves. Fry till the dal turns golder brown. Now add leaves with salt and saute it for a while. Then add the nearly 1 tbsp of chilly paste and stir adding adequate amount of water till u get the right consistency.Bring them boil. Now you can see the gravy has thickend up. Drizzle with coconut oil and remove from flame.
Serve with idly or dosa.

ENJOY!!

SOYA WRAP(USING LEFTOVER ITEMS]

Here is the best way to use leftover items into a delicious one pot snack in a jiffy :) This wrap acts as a best filling snack for kids after coming from school and they would love like anything as it fully loaded with cheese, egg and with masaaledar filling. Filling can be anything with mushrooms or veggies or paneer or leftover chicken tikkas as well. So do try guys ;)

INGREDIENTS

Leftover chappati dough

Leftover soya bhajji

1 egg for each chappati.

Grated cheese

Tomato ketchup (optional)

Oregano to sprinkle

Oil

Salt to taste

METHOD.
Make half fried chappati and keep itside. In a pan, break egg. Season with salt and beat well. Grease oil in non stick. Spread egg batter and after few sec, place one chappati above so that it sticks on the  batter. Flip it on other side and allow to get it cooked. Place them on plate. Spread tomato ketchup if needed. Keep the soya filling in the middle, grated cheese and fold. Make sure to fold the sides in as you roll your wraps so the fillings are enclosed. Serve hot

ENJOY!!

DRUMSTICK BLOSSOM PORIYAL

During my childhood days, we used to have drumstick tree in our garden where my amma used to pluck fresh flowers as well as leaves of course for preparing delicious delight. These are very good in Iron and a good agent of anti / viruses and also have some medicinal value. I truly miss having drumstick flowers these days :(
Here luckily after so many years, when we had a visit to our relatives place in Coimbatore, there my aunt had kept for me few stock from her garden, knowing I love them like hell. Aww that's so sweet of her :) Now coming back to the recipe, these flowers are soo tender that it gets cooked in a min. The mix of coconut with Indian spices combine together brings out the heavenly flavours of each ingredients. We Konkani's  love them to have as it is :) No doubt even u guys would love if u try this :)

INGREDIENTS

2 1/2 Cup Drumstick flower (cleaned)

1 tsp Mustard seeds

1 tsp Urad dal

2 3 Fenugreek seeds

1/4 Cup Grated coconut

1/2 tsp Turmeric powder

1 1/2 tsp Chilly powder

2 tsp Coconut oil

Salt as per taste

METHOD
Heat oil in a kadai. Add mustard seeds, urad dal and fenugreek seeds. When the dal turns brown, add the cleaned flower with salt. Cover with a lid and let it cook for about 4 5 min. Meanwhile a make a masala. In a plate, make a mix of grated coconut, turmeric power and chilly powder. When the flower gets cooked, add the masala. Stir well for about few sec and remove from flame. Serve hot with meals :)

Enjoy!!