DILL LEAVES ‘N’ EGG WRAP


This is a good recipe for breakfast snack, and a good option for a wholesome lunchbox category.

Dill leaves is a fragrant leaf, with a strong flavour.It has excellent digestive properties,anti-flatulent and anti-diabetic

properties.

This leaf can be cooked with dal ,meat ,added to biriyanis, soups, salads .Even juices are made with this herb as it

prevents excessive acid formation in the digestive system, reduces bloating…..and many more if you search for the

health benefits.

Check for another post with dill leaves CHICKEN DILL LEAVES BIRIYANI

Now today’s recipe is a simple an easy recipe with only few ingredients.

INGREDIENTS

4-5 eggs

1-2 tbsp butter/oil

a little pepper (optional)

1/4 cup milk

1 big onion chopped

salt to taste

Grind to a coarse paste

2-3 green chillies

a small piece of ginger

2-3 cloves garlic

few dill leaves (3 tbsp)

METHOD

Heat oil in a pan, add onion, eggs and scramble .After a minute add the milk and then the ground paste.

Scramble till slightly moist .(do not make it too dry)

Use as a filling in chapathis,or any type of wrap.

Can be used in sandwiches too.

Do try this recipe and post in your suggestions and views.

GOBI-CHEESE PESTO PARATHA


This is a stuffed paratha with grated cauliflower, cheese and basil pesto.Good for a snack or breakfast .

You could make this with finely chopped cabbage too.The blend of the pesto and the cheese makes the

recipe special.You can make any shape you prefer.(Photo shows roll shaped paratha).

Do try this recipe and post in your comments and suggestions!

To the recipe …

INGREDIENTS

For the paratha

2-3 cups wheat flour

1/2 cup all purpose flour

1/4 cup curd

1 tsp sugar mixed in 1/2 cup milk

1 tsp salt

oil to soak the dough

METHOD

Mix all to a soft dough with water if needed.Apply a little oil and allow to rest for 10 minutes.

Divide into portions and dip each portion in a bowl of oil and allow to rest for minimum 1 hour.

Apply oil on the rolling board and spread the dough.

Keep filling in the centre, and roll into any shape you like.The thickness of the rolled dough should be a little more than

a chappathi.

Cook with butter/ghee on both sides.

You can make this dough 1 day ahead and keep in the fridge (after the resting time).

Wrap in cling film tight to retain moisture.

A note about the resting time-The more the resting time the texture will be good.

You could prepare the dough at noon, and keep in the fridge at night if you have planned for breakfast.

Ingredients for the filling

2 cups cauliflower gratings

1/2-1 cup grated cheese (any cheese of your choice)

1 tbsp butter/ghee

1/2 -1 tsp.pepper powder/chilli flakes

1/4 tsp nutmeg powder

salt to taste

1/2 cup basil leaves ground coarse

Method

Heat butter in a pan,and saute the cauliflower for 5 minutes.

Add the grated cheese, and switch off the flame.

Next add the rest of the ingredients .

Check salt and use as filling.

BROCCOLI-MAYO CUTLETS


Broccoli belonging to the cruciferous family of vegetables has high amounts of fibre,protein,iron,calcium,magnesium and

vitamins like A,C,E,K,B with folic acid.

The negative side of this vegetable is that it causes, gas and bowel irritation.Those using blood thinning medications, should

take care in consuming broccoli, as the efficacy of the medication may be hindered.

I have given the pros and cons of this vegetable briefly, and will be moving to the proceeds of the recipe directly.

This recipe is made with steamed broccoli, mint mayo (homemade)breadcrumbs and a minimal amount of cheese.You could opt out

the mayonnaise and opt in any cheese of your choice if you like.

Instead of mint you could use spinach.Broccoli should be not be overcooked as you may lose the benefits in store.If you are steaming

or boiling 15-20 minutes is sufficient.

These crispy cutlets can be served as starters, or as an accompaniment with any meal.Good to slide in to a burger bun and serve as

snack and a quick lunch.

To the recipe

INGREDIENTS

Florets from a medium sized broccoli (steamed or boiled)

1 cup mayonnaise or cheese

a handful of mint leaves(ground)

1 onion chopped fine/spring onions

2-3 green chillies chopped

3-4 cloves garlic chopped fine

1-2 tsp chilli flakes

a pinch of mace powder

A cube of cheese ( any cheese )

1-2 tsp lime juice

1/2 cup breadcrumbs to bind broccoli

breadcrumbs for coating

1-2 eggs

oil for frying

METHOD

Mash the broccoli coarse and mix in the ingredients except the last 3 in the list.

MINT MAYONNAISE-CAULIFLOWER SALAD (link to homemade mayonnaise)

The consistency of the mixture should enable you to roll into cutlets.

Refrigerate for some time.

Dip in beaten eggs and coat with breadcrumbs and fry .

Deep fry till golden brown.

If you want to shallow fry you could make flattened cutlets.

Variation :Boiled or roasted minced meat could be added.

FISH-MAYONNAISE FINGERS


Fish fingers is one dish you can crunch into without restrictions at any time .Fish fingers can be served with any meals or as a starter.

Fish fingers have to be made with fish cut in lengths of fingers.This recipe is made with fish dipped in home made mayonnaise, and coated with breadcrumbs.

Click for attached recipe for homemade mayonnaise. MINT MAYONNAISE-CAULIFLOWER SALAD

To the recipe now

INGREDIENTS

250 gm fish fillet

1 tsp chilli powder

salt to taste

1 cup mayonnaise

Enough breadcrumbs for coating

METHOD

Marinade the fish with chilli powder and salt for 10-15 minutes.

Dip each strip of fish in mayonnaise, and coat with breadcrumbs .

Deep fry in oil till golden brown.

BAKED PALAK MEAT CAPSICUM


Capsicum baked or grilled is a favourite in my

home menu.

I have posted recipes of stuffed capsicum

before,but this create is a fusioned one.

The filling was a kebab filling with

palak,and the top had a cubed cheese and

breadcrumbs.

You can use any meat for the filling .The cheese

can be your choice too.

To the recipe now

INGREDIENTS

Capsicum cut into half,seeds removed and

smeared with a little oil and salt inside

For the filling

200 gm meat

A handful of gram dal

1 inch piece ginger

3-4 cloves garlic

1 tbsp coriander seeds

1 tsp peppercorns

1 tsp cumin seeds

1 inch piece cinnamon

3-4 cloves

1/4 piece nutmeg

1/2-3/4 cup water

Salt to taste

METHOD

Put all the ingredients in a pan,and cook till dry.


For the spinach paste

A handful of Palak/spinach leaves

2-3 green chillies

•Few cheese cubes to fill in the centre

•1 beaten egg or flour mixed in water to

brush the tops

Breadcrumbs

Grind the Palak leaves and green chillies with

the meat coarsely,and stuff into the prepared

capsicum.

Press in the cheese cubes in the centre of each

stuffed capsicum .

Egg wash,and sprinkle breadcrumbs on the top.

Bake in a 180C oven for 20-25 minutes.

Note:Excluding the capsicum ,the recipe can be used to make Palak meat kebab . You could shallow fry,or deep fry .

CHICKEN FALAFEL IN CURD


This is another recipe innovated in my kitchen.

Falafel is a Middle Eastern dish which is mostly

deep fried. I have posted variations of falafel.

Like our ‘thayir vadai ‘I wanted to neutralise

the oil used in the recipe,by shallow frying ,

and allowed to float in yoghurt.

You have to use pre-soaked chick peas ,brown ,

green or white variety.This soaked peas has to

be ground with coriander leaves,or spinach

leaves . It’s a good side dish to be served with

biriyanis,pulao,or rotis .

To the recipe now

INGREDIENTS

1 cup soaked chick peas

1 cup shredded chicken/ boneless chicken

1 cup chopped coriander leaves

1 small piece ginger

1 tsp cumin seeds

2-3 green chillies

1/2 tsp peppercorns

1/2 tsp garam masala powder

Salt to taste

Few onions chopped fine

Oil for frying

METHOD

•Excluding the onions ,grind the rest of the

ingredients to a coarse paste.

•Add onions and shape into flat tikkis.

Shallow fry till golden brown and set aside.

For the yoghurt mixture

2 cups curd/ yoghurt

1-2 green chillies chopped

1/2 tsp cumin seed powder

1/4 tsp paprika powder/ Kashmiri chilli powder

Salt to taste

1/2 tsp sugar / honey

•Beat the curd well with salt and sugar till

creamy .

•Add the fried falafel

•Sprinkle the rest of the ingredients and serve.

Note: You can temper this curd mixture if you like and the add the falafel.

CHINESE ROLL (SRILANKAN)


Chinese roll is one savoury delight ,which is

sold in almost all eateries,or bakeries of

SriLanka.

These type of finger food or short-eats is an all

time food in SriLanka .

This is similar to a spring roll, but coated with

breadcrumbs and fried.This can be made with

any filling vegan,or non-vegan.

Spring rolls are crunchy, but these Chinese rolls

are soft.

These rolls are mostly made with fish,and meat

mince.Can be served with tomato sauce, or

mayonnaise.

Why is it called Chinese roll? Because spring

rolls,were originated from the Chinese cuisine,

and this roll recipe is akin to a spring roll,

except for the inclusion of breadcrumb coating.

Appetising and an elegant snack !

Let’s get into the recipe now

INGREDIENTS

Oil for frying .

For the pancake wrap

2 cups flour

1 egg ( vegans can exclude this )

1 tbsp butter

Salt to taste

Water

Method

Mix all to a thin batter ( not very thin ) and set

aside for 10 minutes.

Heat a griddle and make thin pancakes.

Keep filling in the corner of each pancake .

Fold in from two sides (this is where you decide

the size of the roll you want to make ).

Now roll from the top to a neat roll.

Dip in egg or a batter made with flour and

water ( a little thicker than the pancake

batter)

You could use a little from the pancake

batter .

Roll each roll in breadcrumbs,and fry in oil till

golden brown .

This could be deep fried or shallow fried .

For the filling (filling can be vegan/non vegan)

250 gm fish ( boiled and flaked )

150 gm potatoes boiled and peeled

1-2 leeks or 2 big onions cut fine

2-3 green chilies chopped

1 tomato

1 tsp ginger garlic paste

1 tsp chilli powder

1/2 tsp pepper powder

1 tsp cummin powder

Juice of 1 lime

Salt to taste

1 tsp roasted curry powder/ 1/2 tsp garam

masala.

Few curry leaves

1-2 tbsp coconut oil

Method

Heat oil in a wok,and add the leeks,tomato

ginger garlic paste,and sauté for 5 minutes .

Next add the rest of the ingredients and cook

for another 5 minutes and set aside.

Use as filling .

FALAFEL STUFFED MUSHROOM


This was a lovely dish ,and everyone loved it .

Those who do not love mushroom will love this

dish .Can be served as a starter.

I had some soaked chickpeas in the fridge for

sprouting ,and used this to make the falafel

mixture .

Grilled this in a clay pot,with care,and as I

wanted the chickpeas filling to be browned too.

I added a little egg on the top , before turning

the mushroom to cook on the other side.

Before adding the stuffed mushrooms,into the

clay pot ,I added a little butter with pepper

powder and curry leaves .That spread a lovely

and appetising aroma .Remember not to slow

cook mushrooms as the mushrooms will

become soggy .Medium heat is good .

So,now let’s get into the recipe .

INGREDIENTS

Button mushrooms washed and stalks removed

1/2 cup chickpeas or channa

2 green chillies

A handful of coriander leaves

1 small onion chopped fine ( optional)

2 cloves garlic

1 tsp cumin seed powder

Salt to taste.

1 egg lightly beaten

Butter

1 tsp pepper powder ( coarse)

Few curry leaves

METHOD

•Cut the removed stalks fine and set aside .

•Grind the chickpeas,green chillies,coriander

leaves,garlic to a paste.

•Mix in with the chopped stalks with salt to

taste .

•Stuff each mushroom with the chickpeas mix.

•Heat a flat bottomed clay pot or a non stick

pan

•Add butter,curry leaves,pepper powder and a

pinch of salt .

•Immediately lay the mushrooms on the hot

butter.

•Cover and cook for about 7 minutes.(medium

flame )

•Pour the beaten egg on the top of each,cover

and cook for a 1 minute.

•Flip over to the other side and cook till golden

brown.

•Add butter to the sides of the mushroom only

if needed.

•Remove from fire and allow the mushrooms to

be in the clay pot ( if using)for 5 minutes .

•Then remove from the pot carefully and

serve .

KEERAI DRY SHRIMP VADA


This is an awesome crunch to be served with a

sambhar,rice,rasam …

These dry prawns are used to make shrimp

paste,and sauté with some vegetables and

greens.

Today’s recipe is vada with amaranth leaves ,

and shrimps .

Everyone enjoyed the tasty crunch!

Do try this delicious and easy recipe

INGREDIENTS

2 cups gram dal + a handful of whole moong

gram

2 tsp cummin seeds

8 dry chillies

3 cloves garlic

1 tsp saunf ( perumjeeragam)

10-12 small red onions chopped

1-2 green chillies

1 tsp peppercorns

1 tbsp gram flour

1 cup finely chopped amaranth leaves

1 handful of dried shrimps washed well

2 pinches of asafoetida

Salt to taste

Oil to fry

METHOD

•Wash and soak the gram dal and moong for

minimum 1 hour .

•Grind to a coarse paste with dry chillies,garlic

cummin seeds, peppercorns,saunf.

•Mix in the rest of the ingredients.

•Divide into portions .

•Flatten each vada slightly,and shallow fry till

golden brown.

CHEESY FISH FINGERS


Fish fingers are made with fish cut into strips,

dipped in sauces like ,white sauce,cheese sauce,

mayonnaise…rolled in breadcrumbs/ Panko

and fried.These are good to be served as

starters.Kids will love it mostly.!

Link to another exotic starter with fish https://calinskitchen.com/2016/01/17/bechamel-halibut-fish-nuggets/

So do try this and post in your comments and

suggestions!

INGREDIENTS

500 gm fish fillet cut into strips

1 cup cheese sauce , white sauce…..

Enough breadcrumbs to coat

Oil for frying

For the marinade

1 tsp chilli powder

Salt

1 tbsp green chilli ,garlic and ginger paste

METHOD

Marinade the fish for minimum 20 minutes.

Dip in cheese sauce, coat with breadcrumbs

and shallow fry to a golden colour!

Serve with any sauce of your choice !

QUICK RAW BANANA VADA


Yesterday I made raw banana Bajji ( valakkai Bajji).

Here’s the proof 🤪

To continue my story of on the spot innovation.

After making the fritters, there were leftover

marinaded banana slices.

I kept it in the fridge ,having an idea to make

some crispies out if it .While tossing the slices,

in the pan I changed my mind , broke in 2 slices

of bread and tossed with the masalas for few

seconds.

Then, I switched off the flame ,and thought for

a while how to make it interesting than a crispy

So let’s get to the recipe to know how…,

INGREDIENTS (makes 6)

1/2 of a raw banana slices marinaded in 1 tsp chilli powder,1/4 tsp turmeric,salt

3 slices bread

1 tsp ghee

1 onion chopped

2 green chillies chopped

A handful of chopped coriander leaves

A little water to moisten bread

1 egg ( vegans can opt out)

2 tblsp wheat flour

1/4 tsp garlic paste

A little oil to shallow fry

A handful of Panko crumbs or breadcrumbs ( optional)

Salt to taste

METHOD

Heat the ghee, and toss in the marinaded

banana slices, till brown .

Add the bread and mix in with the banana,and

toss for another 2-3 minutes.

Remove from fire.Sprinkle little water, on the

bread . Add the rest of the ingredients and

knead to get the consistency of a vada.

Heat oil in a shallow frying pan and fry these

vadas to a golden brown color.

I served it with South India’s dish ‘ Sambhar

Sadam ,valathandu chutney (banana stem) and

this cutlet. It was excellent!

Do try my innovated recipe , and post in your

comments and suggestions!

CHICKEN CUTLETS


Chicken cutlets or any cutlets is any time

favourite to all.

You can serve cutlets with any cuisines of the

world.

This time I mixed some sesame seeds with

breadcrumbs for coating.

I used leeks for onions ( forgot to cut and take

photo).You can use spring onions too.The

aroma and taste of these greens bring out a

nice flavour.

So do try this recipe and post in your comments

INGREDIENTS

250 gm boiled chicken ( shredded)

125 gm boiled and peeled potato ( mashed

light)

leeks or spring onions finely cut

1 tsp ginger garlic paste

3-4 green chillies ( finely chopped)

Pepper powder ( to your taste)

1 tsp.cummin seed powder

1/2 tsp.garam masala powder ( I use my mom’s

spice powder recipe uploaded)

1/2 tsp chilli powder

1 tomato

Lime to taste

A little breadcrumbs

salt to taste

1-2 tblsp.butter/oil

Breadcrumbs ( enough to coat)

1-2 beaten eggs ( you could mix a little flour in water and dip in batter if you don’t like eggs)

METHOD

Heat butter and add the tomatoes,ginger-garlic

salt and sauté till tomato is soft .

Add leeks ,green chillies,boiled chicken,rest of

the spices and boiled potato and mix well.

Remove from fire,add lime juice and a handful

of breadcrumbs and bind.

Divide portions and shape into balls.

Dip in beaten egg and coat with fine

breadcrumbs mixed with sesame seeds and fry

TENDER JAK FALAFEL


Tender jak kebab ! Meaty vegan dish …I have

posted tender jak cutlets, and tender jak kebab and here’s the link to it

https://calinskitchen.com/2017/03/11/tender-jackfruit-kebab/

Today is another version of tender jak kebab

In fact it was a reconstructed from the fried

jak fruit I made seeni sambol with. (Recipe to

be posted).

This is more of a falafel as I have, used the

ingredients to make falafel . Any dish,east ,west

south,or north can be fusioned to one’s own

taste. I don’t believe in dictating authenticity in

any dish.Yes… if authentic dishes are needed in

a competion I agree you have to prove your

skills . Present lifestyle scenario in fusioned

food is not always a delight or healthy. When it

comes to reconstructing a dish, I believe it

should be more of a healthy view.

Now to the recipe today

Ingredients

1 cup soaked chick peas

1 cup chopped coriander leaves

1 tblsp chilli flakes

1 tblsp saunf

1 tsp cummin seed powder

1 cup of thinly sliced fried / raw jak pieces

1 egg

1/4 cup coconut flakes

1 onion

A handful of roasted gram dal

Salt to taste

Oil for shallow frying.

Method

First grind the first 5 ingredients to a coarse

mixture.

Next,add the jak pieces and blend coarsely

Transfer the contents to a bowl.

Next grind the coconut , roasted gram dal and

onion also coarsely.

Mix all the ingredients together and make into

kebab (shallow fry ) or falafel shaped(deep fry)

Serve with mint raita.

Mint raita – few mint leaves,1 green chilli

ground with black salt to taste and lightly

mixed into beaten yoghurt.

BEETROOT TIKKIS


This is the quickest ever tikkis I have made.While the rice was in the cooker ,I placed the

beetroot and potato on the upper tray.

Next i put ,green chilli,ginger,spices,roasted gram dal,  then one grind in the mixer.

Next added the boiled beetroot, potato , and breadcrumbs . Another mix in the blender.

Added onions and that’s it .Shallow fried ..Done! Healthy ,nutrious tikkis within minutes.

Good for folks who have less time on their platter!

For the recipe

INGREDIENTS

1 big beetroot

2-3 potatoes

3 green chillies

1 inch piece ginger

1-2 tsp. pepper powder

1-2 tsp.cummin powder

1 tsp .garam masala powder

1/2 cup roasted gram dal (pottukadalai)

1 cup breadcrumbs

1 chopped onion/spring onions

1 tsp. Saunf

Mint leaves/ coriander leaves/ methi / curry ( your choice)

Juice of 1 lime or 1 tsp amchur powder

Salt to taste

Oil for frying

METHOD

Boil / steam beetroot and potatoes.

Blend all the spices and roasted gramdal coarsely . Add the rest of the ingredients except

onions ,saunf ,and blend to a coarse mixture.

Mix in the remaining ingredients with salt.

Bind and shape into tikkis and shallow fry .

You could shape like Kola urundai and deep fry too.

The same can be made into balls, fried and tossed in chilli sauce for a variation.

Anyway do try ,and post in your comments and suggestions, and your innovations too!

SAGO CUTLET


When it comes to sago  cutlet,you might have queries of ‘will it stick between your

teeth,or will it be chewy ???.

No doubts it tastes very good.In fact i had no idea of this dish.

I had a taste of this during a visit to Hyderabad .

I have made and posted the recipe of Sago uppuma before , but this is the first time I

tried sago cutlet my way and it tastes really good ..so do try and send in your comments .

INGREDIENTS

1 cup sago soaked overnight

4-5 potatoes boiled

Leeks or spring onions chopped ( 1/2 cup)

1 tsp.ginger garlic paste

1 tsp cummin seed powder

1-2 tsp chilli flakes or 3-4 green chillies sliced

Salt to taste.

Juice of half a lime

1 tsp garam masala powder

2 eggs ( 1 to use before coating )

Breadcrumbs

Oil for frying

METHOD

Wash the soaked sago twice and drain the water.Cook for a minute in the moisture left and set aside.

Mash the potatoes lightly and mix in the rest of the ingredients,with one egg and a handful of breadcrumbs.

Divide into portions,dip in the leftover beaten egg,coat in breadcrumbs and fry to a

golden color.You can deep fry or flatten it and shallow fry ( like I did today).

Good vegetarian cutlet for any occasion.Can be served with mint chutney.

 

CABBAGE’N’PANEER TIKKIS


This is a quick and easy recipe.

I wanted to make something crunchy

to be served with sambhar rice,and

having in mind,to create a new

recipe,I mixed in paneer with the

cabbage to make this tasty tikkis.

So,as usual I would like to share this

simple recipe with you all.

INGREDIENTS (12 tikkis)

1/4 cabbage chopped or grated fine.

150 gm paneer/cottage cheese grated

1 cup wheat flour

2 tsp ginger garlic paste

1 -2 tsp chilli flakes

1 onion chopped fine

2-3 green chillies chopped fine.

1 tsp cummin powder

1 tsp garam masala powder

Few chopped curry leaves

Salt to taste

METHOD

Mix all the ingredients and bind well .

Take portions and flatten it if you are

shallow frying.This can be deep fried too.

Variations :

1.You can add minced meat to the same recipe.

2. Add leeks /spring onions instead of onions.

3.Kofta curries,Korma,or Manchurian preparations can be tried with the fried tikkis.