CHAPPATHI NOODLES BY ZAINUL ABID

Chapathi Noodles Recipe -
Ingredients
Chapathi - 4
Onion - 1 chopped lengthwise
Cabbage - 1/4 cup(tightly packed)
chopped lengthwise
Carrot - 3 tbsp sized chopped
lengthwise
Capsicum - 2 tbsp sized chopped
lengthwise
Garlic - 5 pods chopped finely
Pepper powder - 1 tsp
Soya Sauce - 1/4 tsp
Tomato sauce - 2 tsp
Salt - to taste
Cooking oil - 1 tbsp
Method:1. Chop all the veggies
lengthwise and keep aside.Stack the
2-3 chapathis and cut into four
squares.I used my kitchen scissors ,
but you can use a sharp knife too.
2. Then cut each quarter into 2 as
shown in the pic. Then cut along thin
strips lengthwise.
3. Heat oil, add onion and garlic
saute until browned. Now add carrot
and cabbage, saute them till raw
smell leaves, saute in medium high
flame keep sauteing to avoid
burning.Then add capsicum and
saute for a minute.
4. Then add soya sauce, tomato sauce
and pepper powder , mix well. Add
required salt.Now add the chapathi
strips and mix well.
Simmer for 2mins, give a quick stir
and switch off.This is the best
chapathi leftover idea I have found
over the years.
Sometimes I just add sambar powder,
coriander powder and make it
indianised.

Milk peda - Anuradha

Ingredients :-
Sweet condensed milk - 1 tin...
Ghee - 200 gms
Milk powder - 600 gms
Cardamom powder - 1 tsp
Saffron thread - 5-6 threads
Pistachios - 10 - 15

Method :-
Soak the saffron threads in the milk and keep it ready. Heat a non stick pan with ghee and and the condensed milk to the pan. Stir it till the condensed milk and the ghee gets incorporated. Then add the milk powder and keep stirring till the peda mixture starts to get thicken. When the mixture gets thicken..add the milk with saffron threads to the pan. Stir it till the whole mixture gets thicker and fluffy and roll like a ball without sticking on the sides of the pan. By this time we can notice that the colour of the peda mixture changes from white to ivory yellowish colour..remove the pan from the flame add the cardamom powder (optional)and allow it to cool till you can hold it in your hand. Take a lemon sized mixture and make a smooth ball and using your finger just press a little in the middle to make a small impression. Fix a pistachio in the middle and repeat this for the entire peda mixture.
You will be getting 30 to 35 milk pedas Enjoy friends

Samosa Fin wheels - Anuradha

For the fillings :-...
Boiled potatoes - 2 nos. (BIG)
Red chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1 tsp
Aamchoor powder or mango powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Salt to taste

For the dough :-
Maida or wheat flour - 250 gms
Salt , water , oil as usual to make a chappathi dough
Method :-
Take the flour in a bowl and add salt and water to make a smooth dough. Add little oil and knead it for a couple of minutes and cover the bowl with a lid and keep it aside for 15 - 20 minutes.
Peel the potatoes and add the rest of the items given under the heading 'For the fillings' and mash them well. After 20 minutes divide the dough in to 4-5 equal portions. Take a portion of dough and dust it in the flour and roll it using rolling pin then take a portion of fillings and apply on the rolled dough leaving space in the corners. Apply water to the corner of the chappathi and start rolling it. using a rolling pin, gently flat the rolled dough with fillings and chop then into 2- 3 inches pieces. Take the chopped piece and press the open side gently to make it look like a oval shaped so that the inner fillings will look like a pinwheel. Heat the oil in a frying pan to fry the chopped pieces. The oil should be heated in a low flame so that when u drop a chopped piece..it should raise only after a few seconds and not immediately. Gently drop the chopped pieces in the oil and allow it to deep fry ...flip the pieces and fry the other sides too...when the bubbles starts reducing...remove from oil and place it in tissues to drain the excess oil. Repeat the process....You can get about 15 samosa pinwheels. Serve hot with green chutney or tomato sauce

Rawai fish fry - DKB

Marination Ingredients
1/2 lb Fish
2 tsp Ginger Garlic Paste...
1/2 tsp of Finely Chopped Green Chilies
1 tsp Vinegar
1 tbsp Chopped Coriander Leaves
Masala Ingredients
1/4 tsp Turmeric Powder
1 tbsp Red Chili Powder
1/2 tsp Garam Masala
1/2 tsp Cumin Powder
1 tsp Coriander Powder
Salt to Taste
2 tbsp Rice Flour
2 tbsp Sooji or Rava
Method
To marinate fish
Wash and pat dry fish.
Cut fish in about 2" long cubes.
Now take ginger garlic paste, green chilli, vinegar, coriander leaves, salt in to mixing bowl.
Put fish pieces in the above marinade, mix fish very well.
Cover and allow it to rest for 10 mts.
Fish Fry preparation
Now take all dry masala in to a bowl.
Mix turmeric powder, coriander powder, cumin powder, chilli powder, garam masala, salt.
Mix above ingredients very well.
Now in a separate dish mix rice flour and sooji well.
Now take marinated fish and rub it well in dry masala powder. Give that a good coating of masala.
Then again coat masala fish in sooji and flour mixture.
Heat oil in a pan, and shallow or deep fry fish till it gets good golden color.
Serve hot with mint chutney!

Tips
Use fish of your choice like Tilapia, mackerel, pomfret...
Adjust the spices to your taste.
Make sure the fish is completely dry before you add that and marinate.

Sabudhana Kichdi

Sabudana (javvu arasi) also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.
This is a great gluten free dish.
Recipe for 3 to 4.
...

Ingredients:
1 1/2 cups tapioca (sabudana)
1/2 cup broken raw peanuts (mungfali)
1/2 cup green peas (hari matar)
2 green chilies sliced long ways
3 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/4 teaspoon turmeric (haldi)
1 teaspoon salt adjust to taste
1 tablespoon lemon juice
About 2 tablespoons finely chopped cilantro (hara dhania)
Method:
Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready.
Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
Next add the green peas and stir fry until peas are tender.
Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
Add peanuts, lemon juice and cilantro (hara dhania), stir gently.
Serve hot and ENJOY!
Tips:
To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
If you don’t stir continuously tapioca will stick to each other.

Kothambir Kadi - DKB

Ingredients:
4 Bunches of Coriander
2 cups Chickpea Flour...
4 Green Chiilies
4 cloves of Garlic
1 tsp Cumin Seeds
1/4 tsp Turmeric powder
1 tbsp Sesame Seeds
Pinch of Baking Soda
Method
Separate out coriander leaves from it stem.
Then wash coriander leaves very and and drain off all excess water from that.
After coriander leaves are dried off, chop them finely.
Put together garlic, chillies, cumin seeds in to blender and grind to make coarse paste.
In to chopped coriander leaves add besan, baking soda, chilli paste, turmeric powder, sesame seeds and mix well.
Add spoonful of water at a time to make it in to soft dough.
After dough is formed, divide that in 2 equal balls.
And roll that in to oblong shape.
Put coriander rolls in to pot and steam them for 20 mts.
After 20 mts, take out the steamed roll and allow them to cool down.
After that cools off, cut them in to small 1/4" discs.
Shallow fry or deep fry Kothimbir Wadi as per your choice.
Tips
Add small amount of besan and water at a time.
You can freeze these vadis and it stays good up to 3 months

Sabji Capsicum Besan - DKB

Ingredients:
2 Capsicum finely chopped
4 Green Chillies sliced in to long pieces...
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Salt to taste
1 tsp red Chilli powder
2 tsp Corriander leaves finely chopped.
4 tsp Oil
6 tsp Gram Flour (Besan)
Method
Put pan on a medium heat and pour oil in it. when the oil is hot add mustard seeds. Once mustard seeds sputter add cumin seeds. Than add turmeric powder and green chillies.
Now add Capsicum to it and mix it well. Let it cook for 7 to 8 minutes without putting lid over it.
After capsicum is cooked sprinkle Gram Flour little by little. Don't add all the besan at the same time.
Add salt to tsate. Then add red chilli powder and mix it well. Now cover it with lid and let it cook on a small flame for 5 minutes.
Garnish it with Coriander Leaves.See More