Lays style ! Potato chips

Homemade potato chips recipe . Now who wouldn't want  a bagful of potato chips and i wish mine doesn't get over at all .
It's been some days since i got this sad news of my classmates' departure from this world . At first i just thought I would let it go and will not wrote a post on it . But as  i was cleaning my waredrobe i found my old clips of our school photos and i felt really sad for her to die so young .. We were like a group of five best friends. Almost grew up together . It was only after 10 th std   we  went our ways . It left me thinking how little time we have in this world.  I even tell my kids i can't even 'see' the day and night change . How many more years will we get together with our kids , family ,friends ... only thing that one will leave behind is the legacy we leave with our dear ones... the good deeds and our imaan (faith) . So let the noor(light ) in our life increase with time by just doing a good deed everyday . 
Back to the recipe...
1 kilo ...2 or 3 kilos ... how much ever i make  there will  always be a fuss as to who gets more of it . Yes these potato chips are so addictive.  After a lot of trials i have got the perfect way to make them and yes it tastes much better  .. like Zehna says its organic umma!
Just follow a few pointers and you will get them perfect.

Ingredients

• 1 kilo potatoes 
• Sunflower for deep frying 
• Salt 
• 1 tablespoon chilli flakes

Method

• Chop the potatoes finely using the vegetable chopper blade so that you can get  really thin slices .
• After which the chopped potatoes need to be soaked in clear filtered  water for 1 hour minimum.
• Drain into a large siever and let all the water go off the potatoes . Leave it for 5 minutes. 
• Heat a large kadai with oil . It should be medium hot and fry the potatoes in batches. 
• Keep stirring .. yes this is the tiring part but beleive me its worth it.
• Stir it regularly so that they fry evenly .
• Once it starts to turn golden brown drain it off into tissue paper. 
• Sprinkle salt and red chilli powder and toss well .
• Now this  is purely according to taste.

Notes
The potatoes have to be soaked for 1 or more hours.  These will turn a bit rubbery and thats when its ready to fry.
Sunflower oil is  best for making these fries.
You have to keep on stiring till it turns golden brown .

Read More

Vegetable egg croquettes

This croquette is a sure tummy filling and has a lot of mixed vegetables ,eggs and breadcrumbs to combine it all. Its simple ingredients and i always rate this snack as one of my favorite. 

As my kids are at a threshold of hunger spike i have to make a snack for tea . I love snacking  as malabar , especially Kannur, is a huge hub for their snacks . We love preparing chai kaddis (tea snacks ) . Even kitty tea  parties are  trending in our society.  So however tedious work goes into preparing kaddis , every party will be loaded with new varieties. 

These egg and vegetable croquettes  are spicy treat especially when u have guests coming around . Either way my kids love anything thats just tastes  cutletty 😉. 

Ingredients 

• 4 eggs boiled
• 3 large potatoes, boiled and skin off.
• 1 onion chopped finely 
• 2 cups mixed vegetables.
• 1 teaspoon Ginger and garlic paste 
• 3 Green chillies chopped 
• 1/4 teaspoon Turmeric powder 
• 1/2 teaspoon pepper powder 
• Curry leaves and corriander leaves chopped
• Salt to taste

For dipping :

• Breadcrumbs 
• Eggs 

Method 

• Cut the potatoes into half and boil  
• with skin on for 3 whistles  . Once cooled  ,peel the potatoes and smash.
• Add 1 tablespoon coconut oil and saute the onions . Now Add in the green chillies ginger garlic paste and  Cook for 3 minutes. Add all the powders.   Add the vegetables and add salt , cook till done. Check the salt and add green chillies if needed.  Add the leaves . Allow to cool .
• Once it is all done transfer to a large bowl ,add the  potatoes and mix well . 
• Cut a  boiled egg lengthwise into 6 slices .
• Now gently coat the egg slices with the potato masala.  
• Ensure to coat the eggs covering all sides. It will take a cylindrical shape .
• Dip in the eggs generously and coat in breadcrumbs.
• Fill a pan with oil . Once hot enough, add the croquettes carefully frying  till golden brown all sides .
• Serve with hot chilli sauce or with hot chai as i had mine . 

Note :
Check the salt after the masala is done .
These croquettes taste better when its spicy .
While shapping have patience as it tends to break if it doesn't take a proper cylindrical shape around the eggs .

Read More

Rasa malai - A pakisthani delight

Rasa malai is a sweet dish loaded with nuts milk and milk solids  . Its one of the most sort out sweet in Pakistani  menu . As the topic was chanelling towards Pakistani cuisine for this months the Muslim Food Blogger Challenge !, i am soo excited  to come back to blogging , googling it did take my time .. most of the dishes are so much familiar ... i just couldn't decide which one to prepare .. that's when i realised i always wanted to try this recipe. 

I love easy sweets and when its fuss free and quick to get on the table where i could always dig in . I love  sweets especially if they have nice pure ghee touch to it... and when it comes to desi or paki sweets its sure to have some   ghee to it. .

I have googled  some recipes  and just came down to this one.  Rasamalai is as authentic  Pakisthani sweet as it is here in India. This is easy and no flop recipe . The similarities in the dishes is enormous so one cant really say the differences .
Do check out the rest of the recipes from this months  participants. 

Ingredients :

For Milk 

• 1 liter / 4 cups milk
• 1/2 cup sugar
• 1 pinch cardamom powder
• 2 tbsp.  pistachios, finely sliced

For Balls :

• 1 cup powdered milk ( full fat)
• 1  tablespoon  plain flour
• 1 teaspoon  baking powder
• 1 pinch cardamom powder
• 1 tablespoon  ghee, melted
• 1 egg, beaten 

Method

Over medium heat boil the milk with sugar and cardamom powder in a pan 

 In a bowl ,Mix together the powder milk, plain flour, baking powder, cardamom powder and oil. Mix gently .

Slowly add in the beaten egg, a little at a time and mix till it forms a ball shape. (  the mixture comes together should come together  )

Knead lightly to make a smooth dough for few seconds . Do not over do it as the dough would harden.

Make equal sized, small, round shape balls  and flatten them GENTLY.
Place the balls, into the milk.

Cover pan and cook on medium heat

The milk starts to boil and the balls start to increase in size.

At this point reduce the heat to low and simmer for few minutes until the balls become soft and fluffy .

Turn off the heat .

Transfer to a serving dish, sprinkle pistachios.

Let it cool slightly at room temperature, then refrigerate until time to serve.

An InLinkz Link-up

Read More

Naadan pepper chicken

Kerala's "naadan " pepper chicken gravy is spicy thick gravy just  loaded with mild spices and freshly ground pepper .
After returning back  to India , i realised how much i missed ..the rains , the smocky charcoal smell from the kitchen that fills the air in the morning , the beautiful sounds of the chirpy birds and the kids and folks running for school and work.... sometimes the village chaos is beautiful but at the same time i love and miss the city too. . I guess all go through the same scenario . I can niether choose home nor gulf , as both have always been dear to me....
As of now , first i had was all the fresh mathi and kappa which umma had already kept ready for us as soon as we came . And my folks were  waiting for the new recipes to be prepared by me . I made them the chicken curry that's loaded with pepper . Of course not that new but i just love the simple things that can bring huge differences to this curry .

There are many ways to prepare pepper chicken curry. I found this recipe in youtube and i must say it is simply superb .
The best part is its really easy and takes very little time  . A curry perfect for this rainy season.
There are two spices that i add almost in every day cooking . Turmeric and pepper . Its always a norm for me to add to the fish fries and curries be it chicken fish or vegetable . Umma makes sure that we all use only fresh.  Turmeric and pepper are  usually bought in bulk and powdered and stored for a year . So umma packs them up for me and my brothers to carry along .
I prepare this curry only for ghee rice and rotis.  The spice level is moderate but i think over the years of cooking , my curries are not that spicy any more . But if you want adding more green chilies to this recipe is fine.

Ingredients

1 kilo chicken
2 onions  chopped finely
2 tomatoes chopped finely
1 and 1/2 tablespoon Coconut oil
2 teaspoon ginger garlic paste.
1/2 teaspoon turmeric powder
1 and 1/2 teaspoon eastern chicken masala
2 and 1/2 tablespoon pepper powder
2 tablespoon corriander leaves
2 tablespoon curry leaves .
1 tablespoon cashew nuts
1 cup Coconut milk
Salt to taste.

Method

In a non stick kadai , heat some oil and curry leaves .
On medium heat, add the onions and saute for 10mins .
Add the tomatoes , ginger garlic paste . Cook for 10 minutes.
Add the turmeric powder ,salt and eastern chicken masala powder.
Cook for 5 to 10 minutes till the tomatoes are mushy.
Add the chicken pieces and cover and cook till the chicken is done , in low flame .
Once the chicken is done add the coconut milk and let simmer for 5 minutes.
Garnish with corriander and curry leaves and cashew nuts.
Serve warm.

Read More

Beetroot cheese pudding

This is my first post after returning back from Dubai. Today i write this post with a great weight in my heart ...leaving my birthplace behind with a lot of memories both happy and sad..is something i just cannot pen in words. I love my hometown but still there will always be a pinch longing to go back. Living abroad for so long , i am still trying to adjust to my daily chores with each  aspect of it reminding me of my favorite spaces of life in Dubai.

So i decided to start my post with a positive note. A Sweet  dish for a new beginning . I have come across many sweets and savouries using beets as a main ingredient. Here's a recipe just alike . 

Beetroot cheese pudding.
This is a simple pudding which is really a gem just because of its easy to sample together quickly just under 45 minutes .
I prepared two trays of each . One will be going to a party which I will be attending shortly .
I have used beetroot juice  to be added   to the topping of the pudding .
I have used almarai brand of cream cheese for the pudding as its the most apt .
But i really miss my puck cream and the curd 

Ingredients
1 cup full fat milk
1 cup whipping cream powder
1 cup fresh cream
50 gms cream cheese
1/4 tin milkmaid
2 tablespoon gelatin powder
3 tablespoon cold water.
1/2 cup cashews
1 packet oreo buscuits crushed .
1 teaspoon butter

For the beetroot topping
150 gms liquid glucose.
150 gms white cooking chocolate
1/2 tin milkmaid
2 tablespoon sugar powdered .
2 tablespoon Gelatin powder
1/2 cup beetroot juice ( juice of 1/2 beetroot )

Method
Crush the oreos and cashews .
Roast the cashews in 1 teaspoon butter
Keep aside .
Soak the gelatin in water for 5 minutes  and double boil.
Beat the rest of the ingredients for 3 minutes and then add the gelatin and beat well for 2 minutes
Pour into the dish and add the oreos and the cashews.  Set aside.
Now to prepare the topping  ,soak  the gelatin in water to bloom and then double boil . Double boil the rest of the ingredients and stir till it thickens .
Cool and add to the set pudding.
Note :
Shred the beetroot and squeeze the juice required for 1 /2 cup. Do not add water.

Read More

Chicken pastry rolls./ramadan recipe #1

Tandoori chicken pastry rolls are spicy and easily freezable for the upcoming ramadan .
The boneless chicken is marinated and cooked and the preparation of the masala with the inclusion of the tandoori chicken brings out the perfect filling for the rolls.

As the  day of ramadan has approached upon us we are much aware of our duties . With the little time we have to read and learn the quraan , much of our time must be reduced in cooking ,  for the iftar . We break our fast   with just water and dates and then followed by fruits and fresh juice . After the men folk return from magrib prayers we settle down for a simple iftar . Mostly it is just tea (for me ) and juice and milk drinks for kids and Aj. Along with the fruits we have one snack . Coming to the recipe, here i have used the homemade crispy pastry sheets .

Actually i made this test recipe myself being not sure whether the rolls would stay crisp throughout ... or least for some time till the men folk return after the maghrib prayer .. which is the time for chai and some snacks . But to my surprise it was perfect .
You can prepare the masala and freeze it for few days . I prefer to roll my pastry dough fresh . I try to  just have a few of these as i personally love Ramadan to be oil free .. but as said its only my choice and kids and hubby love to have some of the fries once in a while .
Here's my recipe ...

Ingredients

• 2 breast pieces of boneless chicken
• 2 teaspoons chilli powder
• 2 teaspoons curd
• 1/2 teaspoon turmeric Powder 
• 1 bay leaf
• Salt to taste 
• 1 teaspoon Jeera powder
• 1 teaspoon Garam Masala
• 1 teaspoon tandoor powder
• 2 tablespoon butter plus oil
• For the masala
• 2 onions sliced finely
• 1 teaspoon ginger garlic paste
• 2 green chillies chopped
• Few Curry leaves and mint leaves
• Salt to taste 

Method 

1. Combine the diced chicken pieces bayleaf curd and all the masala powders mentioned above.
2. Marinate for half hour . Drizzle some oil in a nonstick pan and cook the chicken till done
3. Heat a kadai , add  the butter and  oil 
4. Saute the onions .
5. Cook till translucent .
6. Add the ginger garlic paste.
7. Cook for 5 minutes.
8. Add the green chillies , chicken pieces . Stir in the fresh leaves and cook for 5 minutes till all the masalas are blended well .

For the dough

Ingredients 

• 2 cups wheat flour 
• 2 tablespoon  vegetable oil 
• Salt to taste. 
• Water 

Method 

1. Combine all the ingredients and knead the dough to a  thick firm and  piable .
2. Make small balls and flatten each  with the rolling pin into really thin round sheets.
3. Heat the tawa and just semi cook the sheets tossing both sides . 
4. Place the filling in the centre of the sheets and envelope on the sides and roll tight . 
5. Seal the edges with maida paste .
6. Fry in hot oil and serve warm with chutney or ketchup.

Read More

Chocolate crepe cake

Chocolate crepe cake is made of layers of chocolate crepes sandwiched with layers of fresh creme and the final touch goes to the glossy ganache .

I love to bake something that's not chocolaty at times but my eyes went down the rail of recipes to try out this month and i found out that this is so unique that i had to give it a try .
I wish it could last for a week . But i think thats the case under all chocolate lover's dome. They never last more than two days if you have kids around.

Here are some insights into the making of this cake . 

The crepes should be just done and prepare them in the same measurement of a 9 "cake tin . Or else you will run out of batter having a short cake without much layers . The layers are the beauty of it all.
Cool the crepes before frosting .

INGREDIENTS

For the crepes:

6 tablespoons (100 grams) butter

3 cups  milk

6 eggs

1½ cups plain flour

⅔ cup  cocoa powder

7 tablespoons sugar

4 cups  whipped cream

For the ganache:

1 cup heavy cream

4 tablespoons sugar

170 grams semisweet chocolate bar

1 tablespoon butter

¼ cup powdered sugar, optional for topping

PREPARATION

1. Make the crepes by warming melting the butter and brown slightly . Set aside.

2. In the same pot, warm the milk. Remove from heat.

3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs,  mix in butter and warm milk. Chill.

4. On a nonstick pan over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Flip once the bottom of crepes are browned. Repeat until all of the crepe batter is used. Cool crepes.

5. Layer the  crepes top of each other,frosting the  whipped cream between each layer of crepes . Once assembled.  Trim edges for a cleaner look.

6. Now for the preparation of ganache, heat  heavy cream and sugar,   pour hot cream  over chocolate and butter. Let cool, and spread over the crepe cake. Refrigerate for one hour as the cake needs to set or else you will land up with slipping crepes and creams.

7. Enjoy!

Read More