Stuffed Crescent

I just love these crescents so fluffy,soft and buttery.Here I made them with a spicy filling almost same as we do for samosas.But it can be anything so go with your imagination and make your choice of stuffed crescent and enjoy them with your family and friends.

Ingredients

Crescent (dinner rolls) 1 pack(8 rolls)

Hash Brown Potato Patties 3

Green Peas 1/2 cup

Cumin seeds 1/2 tsp

Coriander pw 1 tsp

Garam Masala 1/2 tsp

Amchoor/Dry Mango pw 1/2 tsp

Salt

Red Chili pw 1/2 tsp

Oil 1 tbsp

Method

1. Heat oil in a pan and add cumin seeds.Let them crackle then add potato patties.Cover them to cook for 2 minutes.

2. Now crush the patties roughly with a spatula/spoon.Add peas,salt,red chili powder,garam masala,dry mango powder,coriander powder and mix all the ingredients together.Cover again and cook for 4-5 minutes or till the veggies are cooked.

3. Preheat oven to 375 degree F.

4. Open the crescent dinner rolls and separate dough into 8 triangles.

5. Put a spoonful of the veggie mixture on each triangle and roll loosely as shown on the pack.

6. Place point down on ungreased baking sheet and bake for 8-10 minutes or till golden in colour.

Note: 1. You can use boiled potatoes in place of hash brown patties.

2. You can make your own stuffing.Some choices are-spicy peas,minced chicken or mixed veggies.

3. You can add cheese, mayonnaise or sour cream to the filling.

Sending this to the following events-

Jihva-Breakfast by Suma of Veggie Platter and originally started by Indira

Sunday Snacks-Healthy Snacks by Divya of Dil Se.

Dum Aloo

Dum Aloo is a very famous north Indian recipe where small/baby potatoes are cooked under dum(pressure).This recipe belongs to Awadhi cusine.So enjoy this creamy potato gravy with naan,roti,chapati or even with parathas.

Ingredients

Aloo/Potato(small size) 5-6

Onion 1 Small

Tomato Puree 2 tbsp

Ginger-garlic paste 2 tsp

Yogurt 2 tbsp

Cream 2-3 tbsp

Turmeric pw 1/2 tsp

Corriander pw 1 tbsp

Red chili pw 1/2 tsp

Garam Masala 1/2 tsp

Chasewnut pw 1 tbsp

Kasoori Methi/Dry Fenugreek Leaves 1 tsp

Salt

Oil for deep frying + 2 tbsp

Method

1. Take the potatoes and peel them.Cut into halves if they are not very small otherwise leave them whole.Wash and dry them completely.Prick the potatoes with a fork.

2. Heat oil in a kadhayi/pan and deep fry these potatoes till they are golden in colour.Take out of oil and place them on kitchen paper towel to absorb the extra oil.

3. Now heat 2 tablespoon oil in a kadhayi/pan and add finely chopped onions in it till golden in colour.Add ginger-garlic paste and again fry for 1-2 minutes.

4. At this point add tomato puree and all the spices(turmeric powder,red chili powder,coriander powder) except garam masala and fry it for a minute(if required add little water).

5. Now add yogurt and keep stirring.Add deep fried potatoes,salt,cashewnut powder and water to make gravy.Let it simmer for 5-6 minutes.Add garam masala and mix it.

6. Finally add kasoori methi and cream and serve hot with naan/roti/parathas.

Sending this to the event EFM Theme- Parathas and Curries/Gravies.

Gujiya

Wishing all my friends and family members a very happy and colourful HOLI.Holi is a festival of colours and it represents the victory of good over evil.On this occasion gujiya is made in most of the households in north India.

Ingredients

All purpose flour/Maida 500 gm

Khoya/mawa 500 gm

Sugar(powdered) 300 gm (Adjust it according to your taste)

Dry coconut(dessicated) 2 tbsp

Raisins 10-15

Semolina/Suji(roasted) 2 tbsp

Almonds 10-12

Cardamom pw 1 pinch

Oil 5 tbsp + for deep frying

Method

1. Take flour and mix 5 tbsp oil in it then knead it into a hard dough using little water at a time.Cover it with a damp cloth and keep aside.

2. For the filling take grated khoya in a kadhayi/pan and fry it on medium heat till golden in colour.Remove it from heat and let it cool down.

3. Take this khoya in a bowl and add powdered sugar,raisins,chopped almonds,roasted suji,cardamom powder,dessicated coconut in it and mix all the ingredients.

4. Make small size balls from the dough and roll it in a circle using a rolling pin.Put a spoonful of mixture in the centre and apply little water on the edges then fold it in a semi circle.Seal the edges by pressing with a fork(all along the seams).

5. Make all the gujiyas and keep them covered with a cloth.

6. Heat oil in a kadhayi and deep fry the gujiyas on medium flame till golden in colour.

7. Take out and place on kitchen paper towel.

8. Let them cool then keep in an airtight container.

Note: 1.You can also use gujiya mould.Just place the rolled dough ball on the mould,put a spoonful of mixture on one side.Apply little water on the edges of the round and close the mould.Remove extra dough from the edges and take out the gujiya from the mould.

2. Suji is optional.You can remove it if you don't like.Also you can add dry fruits of your choice.I like adding melon seeds also.

3. You can get khoya from Indian stores or it can be made at home using full cream milk.Take milk in a heavy bottom pan/kadhayi and reduce till it becomes almost solid.I used home made khoya for the gujiyas.

Suji Kheer(Semolina Pudding)

Here is one simple and yummy semolina-milk pudding which can be made in no time.It can be given to small kids(who are recently introduced to solid food).My mom used to give this pudding to us specially during winters.

Ingredients

Suji/Semolina 1/2 cup

Milk 2 cup

Ghee/Clarified Butter 1 tsp

Sugar 1/2 cup

Cardamom pw 1 pinch

Raisins 8-10

Dry fruits

Method

1. Heat ghee in a pan and roast(on medium flame) suji in it till golden in colour.

2. Add milk,sugar in it and stir it thoroughly.Let the suji cook in milk.

3. Add cardamom powder,raisins and chopped dry fruits.

4. Serve hot/cold as you like.

Methi-Matar-Malai( Creamy Fenugreek leaves cooked with Peas)

Long time back I had this methi matar malai at my friend's house.Since then I always wanted to try this but never get chance.So this time when I opened my fridge and all the ingredients were there I decided to finally give it a try.In this recipe methi(fenugreek) leaves are cooked with green peas and cream.

Ingredients

Methi/Fenugreek Leaves 1 bunch

Green Peas 1 cup

Onion 1 small

Ginger 1/2 inch

Tomato Puree 1 tbsp

Heavy Whipping Cream 1/2 cup

Oil 2 tbsp

Cumin seeds 1 tsp

Turmeric pw 1/2 tsp

Garam Masala 1/2 tsp

Corriander pw 1 tsp

Red Chili pw 1 tsp

Salt

Method

1. Remove stems from methi leaves.Wash properly then chop them.

2. Heat oil in a pan and add cumin seeds.Let the seeds crackle then add chopped onions.Fry them for a minute.

3. Add grated ginger and cook till the onions are golden in colour.

4. Now add tomato puree,salt,coriander powder,turmeric powder,garam masala,red chili powder and cook till the masalas leave the oil.

5. Add peas and cover cook them for 2-3 minutes.

6. At this point add methi leaves,little salt and mix all the ingredients well.Cover it to cook for 5-6 minutes till the veggies are cooked.

7. Add cream and cook for another 1-2 minutes.

8. Serve hot with naan/chapati/poori.

Vrat(Fast) Special

I would like to wish all my friends a very Happy Maha Shivratri. It is basically a hindu festival celebrated every year to please lord Shiva by fasting all day.So today's post is dedicated to the recipes that we can take during fasts.



Mixture of Lotus Seeds and Peanuts
Ingredients
Lotus Seeds 1 cup
Peanuts 1 cup
Ghee/Clarified butter 1 tbsp
Sendha Namak(Salt used for fasting)


Method
1. Heat ghee in a pan/kadhayi and roast the lotus seeds and peanuts in it till golden in colour.
2. Take out and sprinkle salt over it.




Vrat Ke Aloo
Ingredients
Aloo/Potato 1 pound
Ghee/Clarified butter 1 tbsp
Sendha Namak(Salt used for fasting)
Green Coriander Leaves
Green Chili 1-2
Lemon Juice 1 tbsp


Method
1. Wash and boil potatoes till done.Peel off the skin and cut in small pieces.
2. Heat ghee in a pan/kadhayi and add chopped green chillies.Fry them for a few seconds.
3. Now add potatoes,salt.chopped green corriander leaves and toss them gently.Let them golden fry for 5-10 minutes from both sides.
4. Take out and pour lemon juice over it.

Sabudane(Sago) Ki Kichdi

Ingredients

Sabudana/Sago 1 cup

Potato(boiled and peeled) 1 Medium

Tomato 1

Green Chili 1-2

Ghee/Clarified butter 2 tbsp

Sendha Namak(Salt used for fasting)

Green Corriander Leaves

Method

1. Wash and soak sabudana in water (just enough to cover the sabudana) for 3-4 hours.Drain the water.

2. Heat ghee in a pan/kadhayi and add chopped green chillies in it.Fry them for a few seconds.

3. Now add chopped tomatoes in it and cook till they are done.

4. at this point add mashed potatoes ,sabudana,salt.Mix the ingredients together and cook for 5-10 minuthes till the sabudana is crispy.

5. Garnish with chopped green corriander leaves.

Other Fasting recipes that I posted earlier are Kuttu(buckwheat) ki poori and pakode,

Aloo Ka Halwa and Makhana(Lotus Seeds) kheer.

Happy Fasting!!!

Lauki-Raita

I am very happy and excited that I am writing my 101st post today.Last night I made this lauki/bottle gourd raita with sweet and sour karela.I just love this raita and can have it with anything.So here is the recipe.

Ingredients

Lauki/Bottle Gourd 1 Pound

Plain Curd/Yogurt 2 Cup

Cumin Seeds 1 tsp

Whole Red Chili 1

Asafetida 1 pinch

Mustard Oil 1 tbsp

Black Salt 1/2 tsp

Salt

Method

1. First peel off the skin from lauki and wash it.Now grate the lauki and cook it with a little water(you can pressure cook it if you want for 1 whistle) till it's done.

2. Let it cool down then squeeze all the water from lauki with your hands.

3. Beat curd in a bowl till it becomes smooth then add black salt,salt,boiled lauki in it.Mix all the ingredients together.

4. For tempering heat oil and add whole red chili,cumin seeds,asafetida in it.Let the seeds crackle then add it in the curd and cover it immediately.Lauki raita is ready to serve.

Note: Don't throw the water squeeze out from lauki.You can use it to knead your dough or use it make your dal/curry.