Bread roll Shahi | Stuffed Bread Rolls

Making these shahi bread rolls stuffed with spicy aloo masala and dry fruits are super yummy to eat and very easy to prepare. Prepare these rolls for any holiday or for any special occasion as a finger food.

Ingredients for Potato Stuffed Bread Roll

• Bread – 10 slices
• Boiled potatoes – 3 (350 grams)
• Green peas – ¼ cup
• Coriander leaves – 2 to 3 tbsp (finely chopped)
• Ginger – ½ inch piece (finely chopped)
• Green chilly – 2 (finely chopped)
• Salt – more than ½ tsp or to taste
• Cumin powder – ½ tsp
• Coriander powder – 1 tsp
• Turmeric powder – less than 1 tsp
• Red chilly powder – ¼ tsp
• Garam masala – ¼ tsp
• Dry mango powder – ¼ tsp
• Raisins – 1 tbsp
• Cashew nuts – 10 to 12
• Oil – for frying

How to make how to make bread rolls

Peel the boiled potatoes and take them in a bowl.

Heat 1 tbsp oil in a wok. When the oil is heated well, add cumin powder, finely chopped ginger, finely chopped green chilly, coriander powder and turmeric powder and saute for a while. Now to the masala add green peas and saute well.

When the peas are cooked through, finely crumble the potatoes and to it add garam masala, dry mango powder, red chilly powder and salt. Mix everything really well and saute the stuffing. Mash the potatoes nicely and keep sauteing. Turn off the flame now.

Add raisins and chopped cashews to the stuffing and mix nicely. Also add green coriander to the stuffing and mix well. Stuffing for making rolls is now ready. Chop off the edges on the bread slices. 

Divide the stuffing into equal portions. Make 10 portions from the stuffing and roll giving them a cylindrical shape. Place them on a plate. 

Take 1/2 to 3/4 cup water in a plate and dip a bread slice in to it. Take this slice on your palm and squeeze out the extra water from it using the other palm. Keep the prepared cylindrical stuffing over it and lift the bread slice to close the stuffing and roll giving it an oval shape. Likewise prepare rest of the rolls as well.

Heat enough oil in a wok. The oil for frying bread rolls should be sufficiently hot. To check if it rightly hot, drop a bread roll into the wok. If it roasts well then the oil is sufficiently hot for frying the rolls. 

Now take 2 to 3 rolls and drop them gently to the oil. Flip the sides and fry until they get golden brown in color evenly. It takes 5 to 6 minutes to fry rolls at once. Drain out the fried rolls and place them on a plate covered with absorbent paper. Likewise fry rest of the rolls as well. 

Serve these steaming hot bread rolls with green coriander chutney or tomato chutney or any other chutney you like eating.

You can also prepare chaat from these bread rolls. For this, take 1 to 2 bread rolls on a plate and pour some green coriander chutney, sweet chutney, cumin powder, black salt, red chilly powder and some sev namkeen and serve. 

Suggestions:

• You can also prepare these shahi bread rolls with brown bread.
• The oil for frying the rolls should be rightly heated else they will absorb oil.
• For making 10 bread rolls
• Time - 40 minutes

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How To Make Chivda

(South Indian Mixture, chivda, bombay mix, Gujarathi mix, Chanachur, Punjabi mix, Bhujia)

Mixture is a spicy Indian Snack which has different variations in different states. It has different names like chivda, bombay mix, Gujarathi mix, chanachur, Punjabi mix, bhujia or even just as 'mixture'. As the name indicates, it is a spicy mixture of different ingredients like sev, fried curry leaves, boondi, fried onions, fried garlic, fried poha (flaked rice), chikpeas, dalia etc. There is no fixed recipe and different ingredients can be assembled and flavoured based on individual taste. The recipe given below is that of a South Indian 'mixture' but feel free to add or change the ingredients based on the availability and individual taste.

Ingredients

Omapodi (Sev) - 2 cups
Boondi - 2 cups
Banana Chips - 1/4 cup
Roasted Peanuts - 2 tblsp
Dalia (Pottukadalai) - 2 tblsp
Curry Leaves - 2 strands
Garlic - 1 whole
Chilly Powder - 1 tsp
Optional  
Aval(roasted) - 1/2 cup
Roasted Green Peas - 2 tblsp
Roasted Cashews - 2-3 tblsp
Raisins - 2 tblsp

Method

1. In a big mixing bowl, add the bhoondhi, omapodi (sev), banana chips, roasted peanuts and dalia.
2. Heat oil in a small pan and fry the curry leaves. Remove it out and add it to the mixing bowl.
3. Crush the garlic cloves using a mortar and pastle and fry it in the same oil.
4. Add this fried garlic also to the mixing bowl.
5. Add some chilly powder and toss everything together.
6. You can store this in airtight box for more than a month. Serve with evening tea or as a sidedish for rasam rice or curd rice.



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Kerala Nadan Chicken Curry

(Naadan Chicken Curry, Nadan Kozhi Curry, Kerala Style Chicken Curry, Country Chicken Curry)

Kerala Style Nadan Kozhi (Chicken) Curry is one of the basic chicken curry recipes from the country side in southern India. It is a very aromatic, spicy and bright looking curry mainly flavored with coconut bits, curry leaves and onions. There are many other curries like the one I've already shared -  How to Make Zucchini Curry etc. However, this is the simplest of all with very few ingredients. It is perfect for bachelors as it does not require any grinding.

Recipe For Making Kerala Chicken Curry

Ingredients

• Chicken - 1 kg (cut into medium size pieces)
• Onion - 6 (sliced thinly)
• Ginger - 2" piece (crushed)
• Garlic - 1 bulb (crushed)
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/8 tsp
• Red chili Powder - 2 tbsp
• Coriander Powder - 2 tbsp
• Turmeric Powder - 1/2 tsp
• Crushed Whole Spices - 1" cinnamon, 2 cloves, 2 cardamom, 1 tsp Fennel seeds, 1/2 tsp Peppercorns (or use store bought chicken masala powder)
• Curry Leaves - 2 sprigs
• Coconut pieces - 2-3 tbsp
• Coconut oil - 3 tbsp
• Salt - as needed

Method

1. Heat the oil in a heavy bottomed pan and crackle the mustard seeds.
2. Reduce the heat and add the fenugreek seeds. Fry for few seconds.
3. Add the ginger, garlic, curry leaves and crushed whole spices. (Reserve a pinch to add at the end.)
4. Cook for about half a minute.
5. Add the sliced onions and saute. Add some salt to speed up the process.
6. Saute on medium heat for 10-15 minutes till it become golden brown and pasty.
7. Add the salt, turmeric powder, coriander powder and chili powder. Mix together and fry for few seconds to awaken the aroma of the spices.
8. Add the chicken pieces and toss to coat with the spices.
9. Cover and let it cook in its own juices for about 5 minutes.
10. Add required amount of  water. Cover and cook on medium heat for about 10 minutes.
11. Add the coconut bits at this stage. Reduce the heat and cook covered for another 10 minutes till oil separates from the gravy.
12. Finally add a pinch of the crushed spices and some fresh curry leaves.
13. Switch off and keep covered till you are ready to serve.

Serving Nadan Chicken Curry

• Enjoy this simple, aromatic, tasty Kerala Style Chicken Curry with some ghee rice, white rice, coconut rice, pathiri or chapati.

non veg

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Egg Kurma

(Muttai Kurma)

Ingredients

• Eggs - 6 (Hard Boiled / Raw)
• Red Chilly Powder - 1 tsp
• Coriander Powder - 2 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala Powder - 1/2 tsp
• Cilantro - for garnish
• Salt - to taste
• Oil - 2 tbsp

Pic 1 - Egg Kurma with hard boiled egg

List I

• Fried Onions (store bought) - 1/2 cup
• Ginger Garlic Paste - 1 tsp
• Tomato - 2

List II

• Grated Coconut - 1/2 cup
• Fennel seeds - 1 tsp
• Poppy seeds (kus kus) - 1 tsp
• Cashew nuts - 5

Method

1. First of all, grind all the ingredients under 'List I' and keep it aside.
2. Similarly, grind the ingredients under 'List II' and set aside.
3. You can make this kurma in two ways
   • (i) Hard Boil the eggs and add it to the gravy.
   • (ii) Break a raw egg into the gravy and cook it.
   • The recipe is the same for both the kurmas.
4. Heat oil in a heavy bottomed pan/kadai and add the ground paste of 'List I'.
5. Saute for 2 minutes on medium high flame and then add the dry spice powders.
6. Next add the ground paste of 'List II', about 2 cups of water and required salt.
7. Boil this for about 7-8 minutes till everything is cooked and oil separates.
8. Add the egg at this stage and simmer for 4-5 minutes.
   • If you are adding hard boiled eggs, make few slits for the gravy to be absorbed (Pic 1).
   • If using raw egg, break open the egg and gently add to the simmering gravy for the egg to get poached (Pic 2).
9. Garnish with cilantro. Egg kurma is ready to be served

Pic 2 - Egg Kurma with poached eggs

Serving Suggestion

• Serve the egg kurma curry with pulao, chappatti or dosa.

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Butter Chicken

(Chicken Makhani, Murg Makhani, Butter Turkey, Turkey Makhani)


Ingredients
Turkey/Chicken - 1 lb (boneless, skinless)
Onion - 1 (chopped)
Tomato - 3-4 (chopped)
Cashews/Almonds - 5-6
Ginger garlic paste - 2 tsp
Green chilly - 1 (chopped)
Kasoori Methi -  1/2 tsp + 1/2 tsp
Fresh Cream ( or Heavy cream) - 1/4 cup
Chilly powder - 1/2 tsp + 1/4tsp
Corriander cumin powder - 1 tsp + 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Butter - 2 tblsp                            
Salt - to taste                                                 
Oil - 2 tblsp

Method

1. Wash the turkey/chicken and cut it into 1 inch thick cubes. 
2. Apply little salt, chillipowder, corriander powder, kasoori methi and ginger garlic paste. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven.
     Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine).
3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.
4. When all these are nicely sauteed, remove from stove and let it cool a bit.
5. After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.
6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.
7. Next add the fried turkey/chicken pieces, with all the dry spices like chilly powder, corriander powder, turmeric powder, kasoori methi, garam masala and salt.
8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.
9. Add the heavy cream, mix everything and let it simmer for few minutes.
10. Garnish with chopped cilantro or some cream and serve with pulav, naan, roti. It goes well with anything.

Tips
- If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
- In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.

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How to make Kesar Peda in Microwave

Making sweet, soft and tender kesar (saffron) peda is very easy. Preparing these pedas in microwave is more easy and less time consuming than making them on flame or wok.   

Ingredients for Kesar Peda

• Mawa - 1 cup (250 grams)
• Boora - 1 cup (175 grams)
• Milk - 1 tbsp
• Saffron - 20-25 (threads)
• Pistachios - 7-8

Allow the mawa to cool. When mawa is slightly warm then add boora. Meanwhile thinly slice pistachios. 

When mawa is bit cooled or is slightly warm, add boora and mix well. Grease your hands with some ghee. Take little amount of mixture or 1 tsp mixture, roll it  in a round shape and then flatten gently giving it a shape of peda. Keep 2-3 pistachios slices on the top and press gently. Place the peda in a plate. One by one prepare rest of the pedas.

Mouth drooling and luscious Kesar peda is ready. Store them in refrigerator and relish eating for 8-10 days. 

Suggestion:

If you'll add boora in hot mawa then mixture can get thin in consistency and it might get difficult in making peda. If this happens then place the mixture in refrigerator and use it day after for making pedas. 

If you add boora in too cooled mawa then the mawa-boora mixture can turn dry and may scatter. This will also make it difficult in making pedas. If this happens add 1/2-1 tsp hot milk and mix well. Now you can use this mixture for making peda. 

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indian

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Macaroni Cheese Samosa Recipe

Macaroni and cheese stuffed samosas are relished alot as street food nowadays. You can prepare them as packets and samosas, Kids will love them for sure.

Ingredients for Pasta Samosa

For dough:

• Refined flour – 2 cups (250 grams)
• Ghee – ¼ cup (60 grams)
• Salt – ½ tsp

For stuffing

• Macaroni – ½ cup (boiled)
• Mozzarella cheese – 100 grams
• Tomato – 1 (paste)
• Green chilly – 1 (paste)
• Ginger paste – 1 tsp
• Green coriander – 2 to 3 tbsp (finely chopped)
• Red chilly – ¼ tsp
• Salt – ½ tsp or as per taste

How to make Macaroni Cheese Samosa Recipe

Add ghee and salt in refined flour and mix well. Now knead stiff and tight dough for making the samosa. Cover and keep aside the dough for 20 to 25 minutes to set.

Prepare the stuffing

Heat 1 tbsp oil in a pan. When the oil is sufficiently hot, add ginger paste, tomato-green chilly paste, followed by red chilly powder and salt. Now sauté the masala until oil starts separating from it.

Turn off the flame once the masala is ready. Mix boiled macaroni in the masala and mix well. Add some green coriander as well. Transfer the stuffing to a bowl.

When the stuffing cools downs, add grated mozzarella cheese and mix well.

After the dough is set, knead it again until smooth. Divide the dough into two equal portions or lumps.

Use the one dough ball for making the samosas and the other one for making the packets.

Divide the one dough ball into three equal lumps Take one dough lump and roll giving it a round shape with your hands. Place it on the rolling plate and roll out lengthwise, thinly. Divide the rolled sheet into two equal halves with help of a knife. Lift one part and keep it in your palm. Spread some water on the inner side and fold it in a cone shape (you can see the method for making cone in the video).

Stuff the cone with 2 to 3 tsp filling and give a fold or plate the back of the cone. Stick both the upper corners together with help of water and keep the prepared samosa on the plate. Likewise prepare all the samosas. 

Macaroni Cheese Packets

Now prepare 8 small lumps from the second dough lump. Lift one dough lump and roll giving it a round shape and roll out into 3 to 4 inch diameter rounds. Keep it thin. Place 2 to 2.5 tsp stuffing over this and fold giving it a shape like a packet. Use water to stick the edges. Packets are ready, place them on the same plate. 

Heat enough oil in a wok for deep frying the samosas and packets. The oil should be medium hot for frying the samosas. Place as many samosas or packets as much as possible in the wok and keep the flame medium. Fry until they get golden brown in color and drain out the fried ones in a plate. Likewise fry all the samosa and packets.

Piping hot and super delicious samosas and packets are ready. Serve with green coriander chutney, sweet chutney or any other sauce as per your desire and relish eating.

Suggestions:

• After stuffing the samosas and packets, stick them nicely using water.
• Fry the samosas on medium hot oil and fry on medium flame until golden brown.
• After stuffing the samosas, cover and keep them aside for half to 1 hour and fry later. With this the samosas get no bubbles on the top. Also, if you add moen while kneading the dough, even then there will no bubbles on the surface and samosas taste super delicious. 

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Instant Rava Uttapam with Besan - Instant Besan Sooji Uttapam Recipe

Instant besan uttapam prepared with semolina, fresh vegetables and chickpea flour can be served with chutney, tomato sauce in breakfast and also can be packed in tiffin for kids.

Ingredients for Instant Rava Uttapam with Besan

• Chickpea flour - 1 cup (100 grams)
• Semolina - 1/2 cup (100 grams)
• Curd - 1 cup (whisked)
• Capsicum - 1
• Tomato -1
• Green chilly - 1
• Oil - 2 to 3 tbsp
• Green coriander - 2 to 3 tbsp (finely chopped)
• Ginger paste - 1/2 tsp
• Salt - 3/4 tsp or to taste
• Eno fruit salt - 3/4 tsp

How to make Instant Besan Sooji Uttapam

Take chickpea flour and semolina in a big mixing bowl, add curd into it and whisk until lumps dissolve completely. Now add water in small portions and prepare a thick and dense batter. Cover and keep the batter aside for 10 to 15 minutes to set.

Finely chopped the tomatoes, capsicum and green chilies. 

Add these finely chopped veggies to the chickpea-semolina batter and stir to mix well. Now add salt, ginger paste, green coriander and mix everything nicely. If the batter appears to be too dense then add little water to it to get the right consistency.

Now in the end add eno fruit salt to the batter and mix gently. After adding eno fruit salt to the batter make sure you don't whisked it too much. Just stir to mix the eno fruit salt.

Heat a non stick pan or pan on a flame and spread some oil over it using a ladle or spatula.

Pour 1 tsp batter over the tawa and spread it evenly into thick roundel (we are making small sized uttapam, so we can pour batter to prepare 2 to 3 uttapams at the same time). Pour some oil all around and over the uttapam.

Cover the uttapam and let it roast on medium-low flame for 2 minutes. After this flip the sides.

Uttapam is roasted from beneath, turn the side and let it roast from the other side as well until it gets brown spots. Cover again and let it cook 

Now the uttapam is roasted well from both the sides, take it off from plate and likewise prepare rest of the uttapams as well. With this batter almost 12 uttapams can be prepared.

Serve these super scrumptious and steaming hot uttapams with green coriander chutney, tomato sauce or any other dip or chutney as per your taste and relish eating.

Suggestions:

• Make sure that the batter for uttapam is not too thin nor too dense in consistency.
• Keep the flame low-medium while roasting the uttapams.
• You can use cauliflower, peas, spinach or any other vegetable you like eating can be used for making these uttapams.
• Instead of eno fruit salt, you can use 1/3 tsp baking soda as well.

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Chicken Sukka

Ingredients
Chicken - 1 lb (1/2 kg)
Onion - 1/2 ( diced in medium sized pieces)
Red Chilly powder - 1 tsp
Black Pepper powder - 1 tsp
Coriander/dhania powder - 2 tsp
Turmeric powder - ¼ tsp
Garam masala powder -¼ tsp
Yogurt(curd) -2 tsp
Ginger garlic paste -1 tsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - (for garnishing)

Method 
1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4.Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves, split chillies and lemon or tomato slices .

Tips
- This can be served with biriyani, curd rice, chapatti.
- The juice of one lemon can be poured on top to enhance flavour.

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Indian Style Omelette

Omelette is made by pan with beaten eggs that is spread like a pancake and pan fried. In India, omelettes are made for unexpected guests or when one is short of time. It is so simple to put together. I have tasted so many varieties of omelette in different places including the cheesy omelette, fluffy omelette, masala omelette, vegetable omelette etc. Today I will be sharing the recipe for the classic Indian style omelette. It is an old style recipe that has been followed for years.

Another famous type of omelette in India is the Masala Omelette. I have given the recipe of that also below. These omelettes are served as a simple breakfast as such or with some toasted bread. They also make a good side dish for rice or chapatti.

Recipe For Indian Style Omelette

Preparation time - 5 minutes 
Cooking time - 2 minutes 
Serves - 2

Ingredients (for simple everyday omelette)

• Eggs – 2
• Onion – 1 or 6 shallot onions (finely chopped)
• Green Chili – 1 (finely chopped)
• Salt – to taste

Ingredients (for spicy masala omelette)

• Eggs – 2
• Onion – 1 or 6 shallot onions (finely chopped)
• Green Chili – 1 (finely chopped)
• Cilantro (Coriander Leaves) – 1 tbsp (finely chopped)
• Red Chili Powder – 1/4 tsp
• Cumin Powder – ¼ tsp
• Turmeric Powder – ¼ tsp
• Pepper Powder – ¼ tsp
• Salt – to taste
• Vegetables – ¼ cup (finely chopped tomato, capsicum, carrot, mushroom etc)

Method

1. Whether you prefer to make the simple omelette or the spicy masala omelette, the recipe is the same as below.
2. Break the eggs into a mixing bowl and add all the remaining ingredients to it.
3. Beat it well with a fork or a egg beater.
4. Heat a skillet or a frying pan over medium low heat. Add 1-2 tsp of oil and gently pour the egg mixture.
5. Carefully spread the egg mixture in a circular shape and spread the onion uniformly.
6. Let it cook for a minute on the first side before flipping it. The egg will no longer be runny.
7. Cook the other side for about 30 seconds.

Serving Suggestions

• It is usually served by itself for breakfast. It goes well with some tomato ketchup or green chutney.
• It is also served with some toasted bread to make a quick sandwich. These bread omelettes are very popular railway station food in India.
• They can be served with rice or used to make omelette curry, the recipe of which I will share soon.

Spicy Masala Omelette with Bread

Simple Omelette With Rice

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