ALOO BONDA RECIPE| A GUEST POST FROM RAK’S KITCHEN

Last week during the kids Sport day event at school, when i met Raji , she told me that she will do a guest post for me during sometime next week as i will be busy moving and settling down. That’s indeed a big surprise for me. Without any fuss,  immediately i said “okay” . Actually it was quite difficult for both of us to figure out the recipe but finally we ended up in  Aloo bonda recipe, also called as Urulai kizhanghu bonda in Tamil. 
Raji of Rak’s Kitchen doesn’t need much introduction. But still if you don’t know about  her blog just click HERE to know more about her blog. She has a wonderful space with detailed recipes and gorgeous pictures too.  Thank you so much Raji for this beautiful post . I will try this Aloo bonda soon at home.
Over to Raji now:
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        Aloo bonda/ urulaikizhangu bonda is a classic tea/ coffee time snack and can be made easily. It is sure a kids favourite as it has potato stuffed inside. I wanted to try this for long time, made only once before. But somehow, I haven't made it, that often. Jeyashri asked me to do guest post last December itself, but I didn’t promised her to do one as I myself do last minute posts at my blog. Now since she was busy shifting her home, I thought of doing a guest post and fill her blog by a post. Though I tried this after years, I was happy with the result, as I was bit worried how it would turn out. So here”s the snack, that would be a family pleasing snack.
    

Aloo Bonda Recipe    Cooking time : 30 mins Makes 12 bondas   Ingredients Potato 3 Onion 1 Green chilli 2 Ginger, finely chopped 1 tsp Turmeric 1/8 tsp Salt As needed   To Temper Oil 2 tsp Mustard 3/4 tsp Urad dal 1 tsp Curry leaves 1 sprig For the batter Besan flour 1/2 cup Rice flour 1/4 cup Ghee  1 tsp Pepper (black) powder 1/2 tsp Asafoetida 3 pinches Turmeric 2 pinches Cooking soda 1 pinch Salt As needed Method Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside. In a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt. Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes an drizzle a tsp of oil. Transfer to a plate and cool down. Make 12 equal sized balls and set aside. In a mixing bow, mix everything under ‘For the batter’ table with little water to make a batter, it should be thick enough to coat the potato balls. Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame. When its evenly golden fried, drain it over kitchen tissue. Notes The stuffing part can be made to suit your taste buds. You can vary the potato masala by adding mint leaves, red chilli powder etc. ; The batter Should be thick, otherwise, the look of the bonda will not be round and smooth. You can replace pepper powder with red chilli powder as will in the batter. Ghee ads a wonderful flavour along with pepper and adds crispiness too.

                  Enjoy hot with coconut chutney (getti chutney), as a tea/ coffee time snack.

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BABY CORN STIR FRY | EASY BABY CORN STIR FRY

   As mentioned in one of my previous post, we shifted to the new house yesterday and was quite busy in settling down in the house. But thankfully it is within the same apartment as the locality is used to us.  This week i will be posting recipes from draft and haven’t started to click anything new in this big kitchen. Yes , the kitchen here is huge and i am so excited too. Coming the recipe of Baby corn stir fry, it is an easy and simple one and if you are fan of baby corn recipes like me, then this recipe of baby corn masala is for you. This goes well with rice and rotis too. Thank you for all my blogger friends for visiting my page in my absence. I will come back to routine from next week.

INGREDIENTS: [SERVES 3]

BABY CORN	15
ONION	1-2
CAPSICUM	1/2
GINGER GARLIC PASTE	1 TSP
SAMBAR POWDER	1 TSP
SALT	AS NEEDED
TURMERIC POWDER	A PINCH
CUMIN SEEDS (JEERA)	1/4 TSP
OIL	2 TSP
LEMON JUICE	FEW DROPS (OPTIONAL)

METHOD:

• Wash the baby corn and cut them into small pieces as shown in the picture.
• Pressure cook this till 3 whistles by adding little salt and turmeric powder.

• I made ginger garlic paste using mortar and pestle. It was very flavourful and much better than the store bought ones.
• In a  pan add oil and throw in the cumin seeds. Add the ginger garlic paste . Saute in a medium low flame for few minutes and add the onions. Chop the onions in a slightly bigger size.

• After few minutes add the cubed capsicums.
• Saute for few minutes.Let this be crunchy. Now add the sambar powder, salt. Mix well and cook in a medium low flame for few minutes.

• Add the cooked baby corn, drain if the water is too much. Little water is ok.
• Mix well and saute for few minutes.
• Switch off the flame and squeeze the lemon juice ( if adding)
• Mix well. If you want you can add coriander leaves too.

• Serve with Roti or  with rice. We had with vegetable rice.

         

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MILAGU AVAL RECIPE | EASY BREAKFAST RECIPES

Poha | rice flakes with  pepper flavour

Milagu aval is a simple and easy recipe to make breakfast and the most interesting part is no need to chop any veggies or even Onions too. Usually i make Poha Upma or Puli Aval out of aval (rice flakes)  but after i had this Milagu Aval in my friend’s place i hooked up with this recipe and asked the recipe from her and tried it twice at home. We loved it very much and it tasted more like VenPongal. This Milagu aval recipe is made in a jiffy and can be had as an evening snack too.

 

INGREDIENTS: (SERVES :2)

I used the thin aval, but the original recipe my friend mentioned is to use Thick Aval.  As i don’t have the thick aval i used the thin one. 

POHA | AVAL	1 CUP
BLACK PEPPER	1/2 TSP
CUMIN SEEDS (JEERA)	1/2 TSP
CURRY LEAVES	FEW
CASHEWNUTS	1 TSP
MUSTARD SEEDS	1/4 TSP
SALT	TO TASTE
OIL	1 TSP

METHOD:

• Wash the poha (aval) and drain the water.

• Coarsely grind the black pepper and  cumin seeds and i added the curry leaves to this as the kids will eat, even me too

• In a pan, add the oil and the mustard seeds and when it crackles add the cashew nuts and when it turns brown add the ground  pepper cumin powder.
• Saute for a minute in low flame , without getting it burnt.

• Add salt and and mix it nicely and keep in low flame for minutes.

• If you feel little dry sprinkle 1-2 tblsp of water and mix well.
• always serve hot.

Note:

1. Instead of cashew nuts you can add peanuts too.
2. You can add few drops of ghee in the last to enhance the flavour.

Technorati Tags: Milagu aval,easy breakfast recipes,poharecipes,pepper flavored poha,easy south indian breakfast recipes

PANEER WRAPS RECIPE

As mentioned in my previous post Tortilla recipe , i am sharing the recipe of Paneer Wraps . This is a very easy and kids friendly lunch box recipe. The masala i stuffed inside inside the tortilla depends on your own choice and according to the taste of kids too. Since both my kids are a fan of paneer recipes i made the wraps with paneer stuffing. I included cabbage too in this, as both the kiddos hate eating cabbage. In this recipe, they didn’t even feel that i have added cabbage in this .

INGREDIENTS:

TORTILLA	4
PANEER CUBES	10
CABBAGE SHREDDED	1/4 CUP
ONION	1
TOMATO	1/2
RED CHILLI POWDER	1/2 TSP
GARAM MASALA	2 PINCHES
CORIANDER POWDER	1/4 TSP
OIL	2-3 TSP
TOMATO KETCHUP	TO SPREAD ON THE TORTILLAS

METHOD:

• Heat a pan and add oil. Add the chopped onions and when it becomes nice brown color add the chopped tomatoes. Saute for a while till the tomato turns mushy.
• Now add the paneer cubes, shredded cabbage, and the red chilli powder,coriander powder, garam masala and salt.

• Saute well till the raw smell of the powders goes off.
• Switch off the flame and allow this to cool. Spread the tomato ketchup on the tortilla.

• Place 2 tblsp of the paneer mixture on the center of the tortilla as shown in the picture below. Roll it into a wrap and insert a toothpick on the center. The paneer wrap is ready to eat.

• You can give this to your kids after they come back from school or pack it for their lunch box too.

       
Notes:

1. You can add any veggie of your choice. Addition of capsicum will enhance the flavour a lot.
2. You can add finely chopped carrots or frozen corn or peas too.
3. Once i tried with dry chole  masala  for filling inside.

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HOME MADE TORTILLA RECIPE | FLOUR TORTILLA RECIPE

   Tortillas are used to make wraps , which i rarely buy from stores. Normally for making wraps or kathi rolls i make the usual Roti | Phulkas and stuff the filling inside and wrap it and send it for kids lunch box. Last week i wanted to try out a tortilla recipe at home and finally made it and i adapted the recipe from here.
As we are shifting the house, this weekend i am totally busy with that and couldn’t follow any other fellow blogger’s posts. Hope to come back to routine in few weeks . I will posting some simple recipes for the next few weeks to keep this space active.

INGREDIENTS: (MAKES 6-7 TORTILLAS)

ALL PURPOSE FLOUR (MAIDA)	1 CUP
OLIVE OIL	1 AND 1/2 TBLSP
WATER	AS NEEDED
SALT	TO TASTE

METHOD:

• In a wide bowl, add the flour and add olive oil and salt. Knead it into a soft dough using enough water. Do not knead it too stiff. Else the tortillas will be  hard.
• Cover and keep it aside for 1/2 an hour.

[forgot to click pics in this step.]

• After that make equal lemon sized balls and start rolling each into thin rotis.

• Heat a griddle , and when it is hot add the rolled tortilla to this and cook on one side and when you see brown spots flip it over and cook on the other side too.
• Brush  it with little olive oil.
• Repeat the same process for the rest of the dough.

•      Tortillas are ready . Stay tuned for the Paneer wrap recipe in the next post.

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CUP CORN |BUTTER CUP CORN RECIPE

KIDS FRIENDLY SNACK

Cup corn is an easy snack and this involves no cooking too, if you have a Microwave Oven at home. Even the kids above 10years can make this as per their own taste . During our visit to Chennai last December , we had this in one the leading shopping malls. Though it is a usual one where we get in all parts of the city, this particular Cup corn have the flavor of Tandoori Masala and we all loved this. And after coming back here i tried this few times at home and kids loved this. Since i don’t have a MW at home, i cooked on stove top.

INGREDIENTS:

FROZEN CORN KERNELS	1 CUP
BUTTER	1 TSP
TANDOORI MASALA	1/4 TSP
CHAAT MASALA	A PINCH
SALT	AS NEEDED
LEMON JUICE	FEW DROPS

METHOD:

• Using less water cook the frozen corn kernels. If using MW just cook it for 3-5  minutes.

• Drain the excess water .

• Transfer it to a wide vessel. when it is hot add the tandoori masala, chaat masala, butter and salt.

• Mix well and add a dash of lemon juice.

• Mix again. The cup corn chaat is ready to serve.

Note:

1. As the chaat masala, tandoori masala and butter has salt in it, add little salt.
2. If using corn cobs , pressure cook that for 4-5 whistles and take out the corn kernels.
3. You can add many variations to this recipe as per your choice. Will post the recipe with lot of variations soon.

    

Technorati Tags: Cup corn chaat,easy snack recipes,kids friendly recipes,party snacks for kids,healthy recipes for kids.