PEPPER MUSHROOM,CHEESE BREAD ROLL


I consider this to be the easiest,and tastiest

breakfast I could make .All the mixing and

preparations took just 45 minutes,and the

bread turned out too good and crunchy on the

top which added to the taste.

As the title of the recipe seemed long , I did not

mention the addition of zucchini and pumpkin

seeds .Zucchini and cheese are a good pair with

breads .Adding seeds for topping can be your

choice .Few suggestions of seed varieties which

could be added are , flax seeds,sesame seeds,

sunflower seeds,almonds,pumpkin seeds ….

Now to the recipe

INGREDIENTS

For the mushroom filling

200 gm button mushrooms

4-5 cloves garlic chopped

1 tbsp coriander powder

1 tbsp coarsely ground pepper

1 tbsp Apple cider vinegar

1/2 tsp garam masala powder

1 zucchini sliced

2 green chillies chopped ( for topping)

Salt to taste

1 tbsp ghee/butter

50-75 gm cheese ( I used Edam, you could use

any of your favourite)

1 tbsp flour ( to wash mushroom)

METHOD

•Sprinkle flour on the mushroom, and wash

well.

•Heat ghee and add the mushrooms,

garlic,curry leaves ,and allow to cook for 3

minutes.

•Next add the rest of the ingredients except

pepper ,vinegar and cheese

•Cook for further 5 minutes .Add vinegar and

pepper and remove from fire .

•Spread the dough ,and add the filling with

pieces of cheese ( keep some for topping ).

•Roll the dough to one big roll , brush with egg

yolk on the top .

•Sprinkle grated cheese, pumpkin seeds , and

chopped green chilli ,and bake in a preheated

200C oven for 35 minutes .

For the dough ( no knead , no egg )

3 +2 tbsp flour

1 tsp yeast

2 tbsp brown sugar

Lukewarm water

2 tbsp milk powder

Salt

2 tbsp oil

METHOD

•Add yeast and sugar to a little warm water in

the bowl you are going to mix.

•Sprinkle 2 tbsp flour ,cover and set aside .

•Once it looks frothy ( 5 minutes),add the rest of

the ingredients with warm water and mix with

a wooden spoon . The dough has to be sticky.

•Cover and allow to stand for 15-20 minutes.

•Next add some flour onto a board and knead

lightly for 3 minutes .

•Allow to rise on a silicon mat or the tray you

are going to bake on.

•Cover and let it rise for another 10 minutes.

•Next spread the dough with your palm.

•Keep the filling , and add cheese . Seal the

edges and make like one big roll.

•Brush with egg yolk .

•Grate cheese on the bread itself and sprinkle

chillies and seeds .

Bake.

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.

PRAWN ‘N’ BASIL FLAT BREAD


This is a bread flattened like a pizza,made with

semolina and flour .

Made a very sticky dough first,allowed a single

rise,and then added a little flour to only enable

handling of the dough.

Just spread the dough on the baking tray .

Though it looked uneven and rustic ,the bread

was soft .

Made the filling with sautéed garlic,prawns and

fresh basil leaves. ( I cut the prawns, but my

suggestion is to leave it whole ).

Made a white sauce mixed it with the prawns ,

and placed portions of soft cheese (quark) .

Sprinkled chilli flakes,mixed with apple cider

vinegar and olive oil before serving .

It was a lovely dinner ,easy off the table 😀.

So let’s get into the recipe

INGREDIENTS

For the dough

1 cup semolina flour

2 cups flour

1.5 tsp instant yeast

2 tbsp sugar

A pinch of baking soda

1 tbsp olive oil

1 tsp salt

METHOD

Set aside 1/2cup flour.

Mix in the rest of the ingredients with

lukewarm water to a sticky dough .

Allow 1 rise.

Add remaining flour and mix .

Divide into portions of your choice .( 1 made 2

big bases ). You can try mini bases too.


For the filling

Ingredients

250-300 gm cleaned and peeled prawns

1 capsicum chopped

2 big tomatoes chopped

1 small zucchini chopped

5-6 garlic cloves

2 tsp Kashmiri chilli powder

1 cup milk

2 tbsp flour

2 tbsp butter/oil

1/2 tsp pepper

100-200 gm Quark cheese or any of your choice

Method

Heat butter in a pan ,add the prawns chilli

powder and salt ,and sauté for 5 minutes.

Add basil leaves and garlic and mix well .

Add flour and mix well .

Gradually add milk with the rest of the

ingredients .

Once it starts to thicken remove from fire.

Now spread this filling on the prepared dough.

Bake in a preheated oven 200C for 20 minutes .

Remove from oven .

Spread chilli paste.

Serve!


For the paste

3-4 tbsp chilli flakes

1/4 cup Apple cider vinegar

1-2 tbsp olive oil

A little salt

Mix all ingredients together and apply lightly

on baked bases and serve.

IDDLI WITH IDDLI RAWA


This iddli has to be made with iddli rawa

( broken rice sold specially for iddli called iddli

rawa ).

The texture and the taste was very good .

Working busy moms could try this .Those stuck

to some hobby till late, and then confuse what

to do for the next morning,can try this recipe .

The recipe instructions were to soak urad dal

for 2 hours,but I minimised the time to 30

minutes,and the outcome didn’t make any

difference,so do try this during your busy

times /days.

INGREDIENTS

1 cup urad dal washed and soaked for 30-45

minutes

2.5 cups iddli rawa washed and soaked .

2 tsp salt

METHOD

•After the soaking time,grind the dal fine .

•Mix in with the rawa, salt and allow to

ferment overnight.

•Next morning mix well,pour into iddli moulds

and steam till done .

Note : Iddli rawa is different from normal rawa ( semolina )

GUACAMOLE,MANGO TACOS


Guacamole in any food is a favourite in my

home ,and I have posted recipes on it .Today it’s

a Mexican dish in my style ,everything made

from scratch even the taco shells is homemade

(lockdown is training our hands ).This is the

first time I have made at home ,and in the

process learnt a method of storing the shells.

(pre-made) .I found this recipe in my old books.

This tacos can be made with countless fillings,

Vegan or non vegan ,with various sauces,salsa ,

and good to be served as a snack or a meal with

decked up healthy fillings .I served this for

breakfast with guacamole and mango with

cheesy mustard sauce.Made few in conical

shapes and the basic tacos shape.

It was a crunchy delicious breakfast !

Now to the recipe

First to the tacos shell recipe

INGREDIENTS

200 gm cornflour

250 gm all purpose flour

25 gm gram flour ( optional)

1 tsp oil

salt

Lukewarm water to knead

METHOD

Mix all together to make a soft dough .

Allow to rest till you make the filling.

After 15 minutes ,divide into portions.

Roll out into thin circles.

Use your fingers and lightly make impressions

( To avoid the bubbles)

Heat a flat griddle and only warm each circle .

Do not allow to cook

( photo-after heating)

At this stage you can wrap in foil or cling wrap

and store in fridge .

Bring to room temperature before use .

Now preheat the oven to 200 C.

Lay each shell on a grill ( like in the photo)

If you want conical shapes -Make cone shapes

and insert into muffin tins and bake.

Bake for 15 -2O minutes .


For the basic guacomole 

1 -2 ripe avacado/butterfruit

1 cup chopped cilantro/palak

1 onion chopped fine

2-3 green chillies

2 tomatoes chopped

pepper powder (depending on your taste)

salt

juice of 2 limes

a little nutmeg powder (optional)

Method

Remove the pulp and mash lightly.Add the rest

of the ingredients and mix well.

Add semi-ripe mango cubes .


For the cheese-mustard sauce

Ingredients

1 tbsp butter

1 tbsp flour

1 cup cheese

1/2 cup water / milk ( I used water)

1 tsp mustard powder( yellow )

Method

Heat butter.When it melts add flour and mix

well.

Add water and then the cheese .

After the cheese melts add mustard and

remove from fire ,and use .

CURRIED NOODLES(with leftover curry)


This is made with left over mutton curry ,and

the taste was amazing .You have to pick the

remaining pieces of meat ,fry in butter and add

in the making of noodles with a little curry

( like kothu).

The same process may be followed in the

making of ‘ kothu parota’+or string hopper

kothu.

To the recipe now

INGREDIENTS

400 -500 gm noodles

1-2 carrots

Few beans cut

A small piece of cabbage

Few spring onions/ leeks

1 cup leftover curry

Leftover meat fried in a little butter separately.

2-3tbsp butter

Salt to taste

1/2 tsp chilli powder/ pepper powder

( optional )

3-4 eggs scrambled separately

METHOD

Cook the noodles ( directions in the packet you

are using ) , drain and set aside .

Heat butter in a wok,and add the vegetables

with salt.

Toss for 5 minutes ,add the fried meat and the

curry .Once it reaches a boil ,add in the cooked

noodles and mix well.

Add scrambled eggs and serve hot .

( I made this with the mutton curry in my previous post😋)

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.

RADISH CHEESE PARATHA


Radish paratha is always a favourite of my

family.

I have posted recipes of stuffed radish before

with variations . Do check the link https://

calinskitchen.com/2014/10/17/radish-parathas/

Today’s recipe will radish with cheese and

scrambled egg. Those who love mayonnaise

can substitute for cheese.

The mixture of the dough was different…made

with whey,ajwain and kalonji seeds.

Served with a lovely ginger,sweet and sour

chutney ,dinner was awesome!

Children will love the taste,so do try and send

in your valued comments and appreciates!

As the link to the previous post has explanation

of health benefits I’m going to the recipe right

away !

INGREDIENTS ( dough)

3-4 cups wheat flour

1 tsp salt

1/2 tsp ajwain seeds

1/2 tsp kalonji seeds

1 tsp sugar

Enough whey water to bind ( optional)

2 tblsp oil.

METHOD

Bind all these to a soft dough.

Apply oil on the dough and allow to rest for

minimum 15-20 minutes.

For the radish stuffing

Ingredients

3 radish peeled and grated

2 tsp chilli flakes

3 -4 eggs beaten

1 tblsp coriander-cummin powder

Salt to taste

1 tblsp butter or oil

1/2 tsp pepper powder

3-4 tblsp cheese ( your choice of cheese)

Method

Squeeze out the water from the grated radish.

Heat the oil,add the radish and the rest of the

ingredients, except the eggs and pepper, and

roast for a minute.

Shove the radish to one side of the pan,and add

eggs and pepper and scramble.

As the eggs start to scramble,mix the radish

and remove from fire.

Add cheese and mix well.

Divide portions of the dough . Roll out each

portion.

Place a tblsp . of the stuffing and roll into

shapes you like.

Heat a pan and cook the roti on both sides with

1 tsp oil for each portion.

Smear with ghee after you remove from fir and

serve with chutney.

You can serve with mint chutney/ raita too.

For the ginger -coriander sweet chutney

A small piece ginger

A handful of coriander leaves

1 tblsp date syrup

3-4 kokum peels

1 tsp chilli powder

Salt to taste

Blend all these ingredients to a fine paste .

Serve with roti.

MODAKS /KOLUKATTAI


Today I’m going to share with you 2 varieties of

kolukatai.

One which I had planned to do , the other came

up when the filling was over.

As there is a saying “Necessity is the mother of

invention “-this chocolate and coconut had the

taste of biting into a bounty piece of chocolate.

Just little squares of Amul chocolate and a little

dessicated coconut did the trick .

So let’s get into the recipe now

INGREDIENTS

2 cups rice flour / kolukattai flour

2 -3 tblsp ghee

2-3 cups hot boiling water

Salt to taste

A little tender coconut water – ( optional)

For the filling

2 cups grated coconut

Jaggery powder/country sugar to your taste

2 tblsp gram dal flour( besan)

1 tblsp rawa ( semolina)

1 tsp cardamon powder

A pinch of salt

2-3 tblsp ghee

METHOD

Mix ghee into the flour with salt.

Pour boiling water and bind to a soft dough.

Cover and set aside for 10 minutes.

After 10 minutes knead the dough well .

If the dough looks dry, add a little ghee and

knead to get a soft texture.

Divide into portions and keep a spoon of the

filling . Seal the edges firmly and steam for 7-10

minutes

Method for filling

Heat ghee and add the besan flour and roast

for a minute.Next add rawa , nuts. and the rest

of the ingredients, and remove from fire.

Chocolate filling method

Insert a square of chocolate with dessicated

coconut . Seal the edges and steam .

You will get a steamed chocolate lava effect

when you cut into.

My kids loved it and they said it was the best

taste in kolukattai . So do try and send in your

comments .

Note: Using moulds like this is very easy , so do

try your favourite shapes

CRAB FRIED RICE


This is a different type of fried rice ,with

pineapple ,corn pellets and crab meat and a

sprinkle of spring onions.No addition of sauces,

just few ingredients and a yummy rice bowl.

To the recipe now…

Tip : I added washed Crab claws into the

cooking rice . Extra flavour seeps into the

rice.

Strain when the rice is 3/4th done. Save 1/2

cup of the strained liquid .Remove the crab

claws and extract the meat.

INGREDIENTS

1 cup basmati rice

3-4 crab claw meat

Few corn pellets

1 capsicum chopped or 2-3 green chillies

chopped

2-3 pineapple pieces chopped

1/2 tsp pepper powder

Few spring onions/ leeks chopped

1 tsp chopped ginger and garlic

2 eggs

2 tblsp. butter

METHOD

Heat butter in a wok on high heat , add the

chopped ginger-garlic,add vegetables except

the pineapple pieces.

Shove the vegetables to a side in the pan and

break in the eggs and scramble.

Add pepper pineapple, rice and a little of the

drained stock.

Cover and cook for 5 minutes .Remove from

fire.

Note: You can add white pepper in place of

black pepper