POHA SAMOSA


These type of samosas originated from Iranian

cuisine.

The poha stuffing needs no cooking,minutes to

make if you have the samosa sheets ready

beforehand .

So let me get into the recipe now

For the dough

INGREDIENTS

1 cup wheat flour

1 cup all purpose flour

1 tsp salt

1 tsp hot oil

Oil for frying the samosas

METHOD

Mix all the ingredients to make a firm

dough,and set aside for 10-15 minutes,or till

you make the filling.

After the resting time,divide the dough into 4-5

portions.

Roll out thinly .Heat the pan and place the

rolled dough till it gets the heat only,not

cooked( only on one side )

Sprinkle a little flour in between when placing

the heated sheet.

Cut strips according to the size you desire.Make

cones . Seal the edges with a little flour mixed

in water. You can prick a clove on the end to

get a nice aroma.

Now to the filling

INGREDIENTS

1 cup poha

1 cup finely chopped onions ( I used half spring onions)

1 tsp cummin powder

1 tsp amchur powder or lime juice

1 tsp chilli powder

2-3 chopped green chillies

Coriander leaves

Salt to taste

METHOD

Mix all the ingredients together well .Sprinkle 1

tsp water , mix and use as stuffing.

The method of frying for the extra crunch-

First fry the stuffed samosas till light brown

( or half fried ) remove .After you have fried all

like this,start frying again to a golden brown

colour.

RUM’N’RAISIN CHOCOLATE BREAD PUDDING


This is an easy pudding with a rich taste.With

treacle at the base,and the blend of rum has an

exquisite taste.As rum and treacle are used ,

essence is not required.

This can be steamed or baked in a bath.( in a

tray of water).

Note : Do not make with semolina bread .

To the recipe now

INGREDIENTS

2 cups milk

3 eggs

1/2 cup sugar

1/4 cup brandy / rum

A handful of raisins

4-5 slices buttered bread ( on one side)

2 tsp cocoa powder

A pinch of grated nutmeg

Treacle to line the pudding dish

METHOD

First soak the raisins in the liquor for some

time. You can soak overnight too .

Beat eggs lightly and add to the milk with cocoa

powder.

Pour this mixture over the bread and allow to

soak for some time . You can break the bread

into pieces, and add too.Add the rest of the

ingredients and mix.

Now take the bowl you are going to steam the

pudding.

Pour 3-4 tbsp of treacle,and swirl around.

Pour the prepared bread mixture, over the

treacle and steam covered till done .

LADIES FINGER IN CURD


In fact I don’t know to title some dishes

according to authenticity, it’s just what comes

to my mind,I write so please do excuse .

Ladies finger,bhindi,vendakka,okra is one

vegetable you should compulsorily include

during summers.This one has the creamy,spicy

curd taste.Good to serve with rice and curry .

Peanuts or channa dal can be added or even

cooked plain.

To the recipe now

INGREDIENTS

250 gm ladies finger washed and cut

1 tomato

1 onion chopped

2-3 cloves garlic

2 green chillies +2tbsp coconut coarsely ground

1/2 cup slightly beaten curd

1/2 tsp chilli powder

1/4 tsp turmeric powder

1 tbsp coconut oil

1/2 tsp sugar

For tempering

1/2 tsp mustard seeds

2 tsp channa dal

Curry leaves

Pinch of asafoetida

METHOD

Heat oil, and add the ingredients for tempering.

Add onions,garlic,tomatoes with salt and

turmeric and sauté for few minutes.

Next add the cut vegetable with the chilli

powder , cover and cook for 5 minutes.

Add the ground paste , sugar and curd and

cook for further 5 minutes .

Remove from fire .

EGGLESS BUTTERSCOTCH PUDDING


This is an awesome dessert which can be made

in minutes.Simple ingredients but exquisite

taste.

Using brown sugar adds more taste and colour

to the pudding .

So do try this dessert and send in your

comments and suggestions !

INGREDIENTS

2 tbsp.butter

3/4 -1 cup brown sugar

2.5 cups milk

3 tbsp cornflour mixed in 1/2 cup milk

METHOD

Add the butter and sugar in a thick saucepan,

and heat till the sugar dissolves on medium

flame. Do not stir much .

When it is is bubbling and reaches a nice deep

brown colour , add the milk ( the sugar will

crystallise .Do not get confused it will dissolve

in the milk while heating).At this stage add the

cornflour mixture, and cook till thick.

Pour into moulds and refrigerate for minimum

1 hour .

Can be served with praline .

Check my previous post on another version of butterscotch pudding

https://calinskitchen.com/2016/11/20/butterscotch-pudding/

BOILED TAPIOCA (KAPPA)


This is very simple recipe .Keralites and

Srilankans have this as a meal .

Keralites have it with coconut . Srilankans have

it with ‘Pol sambol ‘or ‘Katta sambol‘.

Trust me ,if only you have, had tasted this

sambol with boiled tapioca,it will be a frequent

meal in your homes .

Street foods in Srilanka sell this in conical leaf

packets .Really inviting !

This recipe is for people who do not know how

to boil this yam.

A good result depends on the quality of the

yam.

You have to create rustic cuts on the yam , and

peel . The peel will come off easily.

To the recipe

INGREDIENTS

Tapioca/ cassava / kappa / Maravalli / manioc

1 tsp peppercorns

1/4 tsp turmeric

Salt to taste

METHOD

Add the peeled yam with water enough to

immerse the yam.

Pressure cook for 2-3 whistles.

Allow the steam to release on its own,and

strain the water.

Take a little water from the strained liquid ,add

salt , peppercorns , turmeric and the boiled

yam and cook for 2-3 minutes and remove

from fire.

Add coconut and serve with pol sambol or katta

sambol.

https://calinskitchen.com/2019/11/26/pol-sambol-coconut-sambol/

MORINGA RICE FLOUR ROTI


This is another version of the rice flour roti

recipe I have posted before,with moringa

leaves.

This roti can be made using red rice flour too.

Moringa emerging the star of herbs , has to be

included in your diet frequently.As I have a

moringa tree at my hands reach,I pluck

whenever it attracts me with its gleaming coin

like leaves. Nature’s gift to us .

So ..now to the recipe.

INGREDIENTS

500 gm rice flour

Moringa leaves

2-3 chilli flakes

1 cup grated coconut

1 egg ( optional)

1 tblsp ghee / butter ( optional)

Boiling hot water

Salt to taste

METHOD

Take half of the moringa leaves and pulse it in

a grinder for 1 second and set aside.

Take flour in a bowl, add salt and boiling water

gradually and mix with a spatula till it forms

together . Allow to cool for few minutes and

then add all the ingredients and mix to a soft

dough.

Divide portions and press on oiled sheets or on

the pan itself .No need to add oil . Just smear

the pan with a cloth dipped in oil. If it’s a non

stick pan , you can opt out the smearing.

Cook on both sides . Serve with curries of your

choice !

CARROT ‘N’ OMELETTE RICE


This is a very mild,simple omelette rice akin to

a fried rice .

Chives or some greens may be added if you like

To the recipe now

INGREDIENTS

250 gm cooked rice

3-4 carrots grated ( not fine)

Omelettes made with 4-5 eggs*

2-4 green chillies chopped

1/2- 1 tsp pepper powder or chilli flakes

1 tsp cummin seeds

2-3 tblsp ghee or butter

Salt to taste

METHOD

Heat butter / ghee in a wok.

Add cummin seeds and when they splutter,add

carrot and the rest of the ingredients and mix

for a few minutes till the rice is well corporated

Remove from fire and serve with curries of

your choice.

Giving a menu idea :I served this rice with paneer butter masala and smashed cucumber salad.

*For the omelette

4-5 eggs lightly beaten

1 big onion chopped fine

2-3 green chillies chopped fine

1/2 tsp pepper powder

Finely chopped curry leaves

Salt to taste.

A little oil or butter

Mix all the ingredients and pour into one

omelette. Cook both sides .Cut strips and mix

into the rice.

COOKED RICE CHAKLI


This is an awesome recipe,with cooked rice and

roasted gram dal.

I just tried a small quantity, with my changes

and within minutes the whole bunch of crunch

disappeared.

So do try this easy murukku prepared by left

over rice and enjoy!

INGREDIENTS

1 cup cooked rice

1/2 cup roasted gram dal

6 dry red chillies /1 tblsp chilli flakes

1/2 tsp cummin powder (I always have roasted

cummin +curry leaves powder separately)

salt to taste.

A few sesame seeds

A pinch of asafoetida

METHOD

First powder the roasted gram dal fine and set

aside ( sieve for fine press).

Next grind the cooked rice to a fine paste, with

chillies.

Mix the rest of the ingredients and knead to a

soft dough. Add little water if needed.

Insert portions of the dough into a murukku

press and make swirls into the oil directly or on

the back of a slotted spoon ,and drop into the

oil.

Fry till the bubbles in the oil slows down and

the chakli is golden brown.

Do try and send in your feedback.

PAPPADAM FALAFEL ROLLS


This is a good side dish to serve with any meal.

The filling can be anything of your choice.Even

caramelised onions will be a good filling.

Today’s recipe will be with falafel mixture.

Soaked chick peas and spinach ground mix .

With the papadam wrap it tasted more

tastier ,so do try this easy recipe and post in

your comments and views !

INGREDIENTS

Big papadams

1 cup chick peas ( soaked)

1 cup spinach leaves/ coriander leaves

1 tsp cummin seeds

1 tblsp biriyani masala

1 onion chopped

2-3 green chillies chopped

Salt to taste

Oil for shallow frying

METHOD

First grind the chick peas,spinach leaves ,

cummin seeds to the texture of rawa or

semolina.

Mix in with the rest of the ingredients.

Soak the papadums in water till flexible to roll.

A good papadam will require just few

seconds.

Place the filling and roll like a tiny spring roll.

Some papadam don’t require any sealing of

edges , if you want to seal use egg white,or a

little flour mixed in water.

Shallow fry the rolls on a medium flame till

golden brown.

This can be served as a starter with sauces of

your choice .

OLD TIMES CHICKEN ROAST


I wanted to make an old times roast recipe,not

any grilled ,or baked but a chicken with a

crunch .Easy to make,but the trick to get a good

roast is when you marinade in the night.

Marinations of meat tastes better if they are

done overnight . Even the meat prepared for

biriyani tastes excellent when the marination

is done overnight.

If you have no time,marination can be 30 – 40

minutes.This is a deep fried recipe . ( can be

grilled or shallow fried too)

Let’s get into the simple recipe now..,,

INGREDIENTS

250 gm chicken

1 tblsp ginger-garlic paste

1 tblsp chilli powder

1 tblsp vinegar

salt to taste

Oil to fry

METHOD

Leaving out the oil, mix all the ingredients with

the chicken and marinade overnight or 30

minutes.

Fry to a deep golden brown colour.

Serve hot.