CHEESE AND MACARONI ROLLS

Ingredients:

Macaroni.... 1 cup (boiled)

Cheese..... 2 cubes as shown in the picture

Salt.... to taste

Red Chilli Powder..... 1/4 tsp

Coriander Leaves

Method:

1. Boil the macaronis. Grate the cheese.

2. Strain them and transfer into a bowl. Add grated cheese, salt, red chilli powder and the coriander leaves. Mix well, crushing the macaronis and the cheese.

3. Now, apply 2-3 drops of oil on your palm. Take some mixture and make it into a roll as shown in the pic.

3. FRYING TECHNIQUE: Heat oil. First add a roll in the oil. Wait for 10 seconds. Don't touch it. Now add another roll, after 10 secs, add another. 10 Secs after you add the third roll, turn the rolls and fry them till golden brown. In the same way, fry the remaining rolls, three at a time.

Tastes the best with tomato sauce and garlic chutney.

Garlic Chutney: Crush 3 cloves garlic, 1 green chilli, little salt, 1/2 lemon's juice into a fine paste.

This goes to:

Srav's CC - Appetizers

@ Srav's Culinary Concepts

CARROT- PANEER TOASTED SANDWICH

Ingredients:

Carrots .... 2 tbsp. ( grated)

Paneer chena / crumbled paneer .... 2 tbsp.

Tomato ketchup .............. 1 tbsp.

Cheese ....................... 1 tbsp ( grated)

Red chilli flakes ................ 1/4 tsp. ( or black pepper)

Salt ............. to taste

Butter

Method:

1. Heat a little butter in a non-stick frying pan and add the grated carrots. Stir fry for a minute and add the paneer. Mix well.

2. Mix the tomato ketchup and season it with salt and chillies. Let it cool.

3. Spread the mix on a bread slice and sprinkle the grated cheese.

4. Toast it in a toaster or on a griddle.

This sandwich is so healthy and really tastes good. Do try it out. If you are making for the kids you may omit the chillies.

This goes to:

Sandwich Mela - Hosted by

Hosted by - Cooking 4 all Seasons

Let's Cook - Break-Time Snacks

Hosted by - Tickling Palates

Healthy Lunchbox Ideas - Paneer

Hosted by - My Experiments With Food & What's Cooking

Healthy Snacks

Hosted by - Good Food Recipes

Fast Food But Not Fat Food

Hosted by - Now Serving & Zesty Palette

Any One Can Cook - Series 25

Hosted by - Taste of Pearl City

Veggie/Fruit A Month - Star Ingredient - CARROTS

Hosted by - Kaarasaaram & Mharo Rajasthan Recipes

Quick Easy Recipes

@ - Food Blog News

POTATO / ALOO 65

Ingredients:

Potatoes ................ 4 (or) Baby potatoes ...1 Kg

White flour (Maida)....2 to 3 tbsp

Cornflour..........................2 to 3 tbsp

Lemon Juice.....................juice of 1/2 lemon

Ajinomoto.........................1/4 tsp

Red chilli powder............1 tbsp

Red food colour..............1/4 tsp

Ginger-Garlic Paste........3 to 4 tsp

Salt to taste

For sautéing:

Garlic .................... 10 cloves sliced lengthwise

Slit Green Chillies....5 to 6

Curry Leaves...........1/4 cup

Coriander Leaves....a handful for garnishing

Method:

1. Boil potatoes and cut them lengthwise. If using baby potatoes, boil them whole.

2. Marinate potatoes with salt, red chilli powder, red food colour, ajinomoto, maida, cornflour, lemon juice and ginger-garlic paste.

3. Deep fry the potatoes till very crisp.

4. Heat 1 tbsp oil. Add garlic, slit green chillies, curry leaves, fried potatoes. Stir well for a minute and shift into a serving plate.

5. Garnish with coriander leaves.

Serve hot.

Sending this to:

Anyone Can Cook - series 25

Iftar Moments Hijri 1432

Hosted by - Taste of Pearl City

Friday Potluck - Hosted by :

Girlie Chef & EKat's Kitchen

MASALA MOONG SPROUTS

Including sprouts in our daily diet is supposed to be good for health. Eating them raw in the form of salad often becomes boring. I try to experiment different combinations and here is one of the preparation I relish the most. I have used rasam powder to flavour the dish.....however you can try out many variations like sambar powder, chat masala. In the place of potato you can also try out carrots, corn, macaroni etc etc.

Ingredients:

Bean Sprouts .... 1 cup

Potato .......... 1 ( boiled and cut into small pieces)

Onion ......... 1 ( sliced)

Green chilli .... 1 ( chopped finely)

Coriander leaves ..... Handful

Turmeric powder .... 1/4 tsp.

Rasam powder ........ 1 tsp

Salt .............. to taste

Oil ............... 2 tbsp.

Lemon/lime juice

For tempering :

Cumin seeds .... 1 tsp.

Mustard seeds ... 1 tsp.

Asafoetida ........ a pinch

Dry red chillies ... 2

To make sprouts soak 1/4 cup whole moong in water for few hours. Drain the water and keep them wrapped in a wet napkin for a day, sprinkling the water on it once or twice. If you want the sprouts to grow longer keep them for one more day.

Method:

1. Boil water in a pan with a little salt and put the moong sprouts in it. Give just one boil and switch off the gas. We have to keep the sprouts a little crunchy. ( not over cooked) Drain and set aside.

2. In a pan heat the oil and add the tempering ingredients. When they crackle, add the onion and saute a little.

3. Put the boiled potato pieces and turmeric powder, rasam powder and salt. Mix well.

4. Stir in the sprouts and squeeze out a little lemon juice. Stir it carefully to mix everything well.

5. Garnish with coriander and serve.

Linking this to:

Any One Can Cook - series 25

Hosted by - Taste of Pearl City

PROTEINicious

Hosted by - Good Food

Healthy Snacks

Hosted by - Good Food Recipes

Fast Food But Not Fat Food

Hosted by - Now Serving & Zesty Palette

Let's Cook - Break-Time Snacks

Hosted by - Tickling Palates

Quick Easy Recipes

@- Food Blog News

MLLA - 37

@ - The Well-Seasoned Cook

STIR-FRIED BEAN SPROUTS

Ingredients:
Bean sprouts ..... 500 gms
Carrot ................. 1 (cut into thin strips)
Capsicum .............. 1 (cut into thin strips)
Spring onion ......... 2 sprigs
Ginger/garlic paste.. 1 tbsp.
Oil ............................... 1 tbsp.
Soya sauce ................. 1 tbsp.
Chilli sauce ................. 1 tsp.
Honey .......................... 1 tsp.
Salt to taste
Method:

In a wok, heat the oil and saute the ginger/garlic paste.
Stir fry the carrot and capsicum for a minute and add the spring onion.
Stir in the sauces, honey and salt.
Now add the sprouts and stir fry for two or three minutes.
Prepare this just before eating because the sprouts should be crunchy.
This is a very healthy snack.
Bean sprouts are a rich source of Omega-3 and Omega-6 fatty acids and Vitamin C. Sprouts also provide higher amounts of most minerals.

Healthy Snacks Event

Hosted by - Good Food Recipes

BREAD ROLLS

Ingredients:
Potatoes ... 2-3
Carrot ....... 1
Capsicum ... 1
Green peas.. 1/2 cup
Onion .... 1
Ginger-garlic paste ... 1 tbsp.
Turmeric powder ...... 1/2 tsp.
Pav-bhaji masala ...... 1 tbsp.
Bread slices
Salt ..... to taste
oil

Method:


1. Boil the potatoes and green peas.
2. Cut the carrot, onion and capsicum very finely....preferably in a food proccessor.
3. In a pan take a little oil and saute the ginger-garlic paste. Add onions and stir fry.
4. Add the chopped vegetables and stir fry for a minute. Add the salt and turmeric powder and simmer till done.
5. Now add the boiled potatoes and green peas and pav bhaji masala. Mix well and let it cool.

6. Take water in a bowl. Mix a little salt.


7. Trim out the edges of the bread slices. Dip the slice in water and immediately squeeze out the water completely keeping it flat in the palm of your hand.

8. Fill it with a little portion of the prepared vegetable and shape it like a roll.

9. Deep fry and serve hot.

This goes to: LGSS"- Potato

Hosted by - Show and Tell

Any One Can Cook - series 24

Hosted by - Taste of Pearl City

Friday Potluck

Hosted by - Girlichef & EKat's Kitchen

KHANDVI

Ingredients:

Besan (Gram Flour)……1 cup
Buttermilk………………….2 cups (Whip SOUR yogurt with water and make it into thin consistency)
Ginger………………….1” piece
Green Chillies…………. 3-4
Salt to taste
Turmeric Powder……….1/4 tsp
Mustard Seeds………….1-2 tsps,
Asafoetida ..... a pinch
Coriander Leaves………for garnishing
Coconut (grated)………..for garnishing
Method:

1. Grind ginger & green chillies to a fine paste.

2. Whisk besan with buttermilk, salt, turmeric powder, ginger-green chillies paste. There should be no lumps.

3. Transfer onto a thick bottomed pan, cook on medium flame (without adding oil) stirring continuously till it thickens. Remove from fire and the next step has to be done very quickly before the mixture hardens beyond spreading.

4. Pour the mixture on a clean, flat kitchen top surface or the back of a thali. Now, quickly using the lower end of a flat-bottomed bowl, spread into very thin large circle. (This should be done immediately after removing the pan from fire or else the mixture will harden.)
5. The spread mixture sets immediately in about 2 minutes.
6. Now roll the whole layer like a swiss roll and cut into 1” pieces carefully. Alternately, you may cut 1" width strips and roll each separately. (whichever method you find easy)
7. Add tempering of mustard seeds and asafoetida.
8. Garnish with coriander leaves and grated coconut.

For variation you can mix mint chutney, grated coconut and coriander leaves and spread this mixture on the khandvi before rolling.

This goes to the events:

Healthy Appetizers

Hosted by: My Tasty Treats

Healthy Snacks- Good Food Recipes

Any One Can Cook - series 24

Hosted by - Taste of Pearl City