Friday, June 26, 2015

Corn and Cheese Fritters

BM # 53  Week 4  Day 2

Day 3 and I continue to cook fritters. Today we have Mexican Corn Fritters. If you check this on the net you will find umpteen variations of these fritters, some with milk, some with eggs, some with lots of flour too. I decided to have my own version, which turned out delicious with a crunchy top, and a soft should we get to the recipe?

Corn Fritters
2 cups corn kernels
3 tbsp APF
2 green chillies
1 onion, chopped
2 tbsp cheese, grated
Salt and pepper to taste
Oil for frying
Dried basil for garnish

Boil the corn kernels, let cool.
In a blender add green chilly, corn kernels, onion.
Pulse for a second. We just want all ingredients slightly crushed and blended .
Add the flour, cheese, salt and pepper.
Pulse again for a second.
Remove from jar.
Make small balls and flatten these.
Deep fry to a crisp golden.
Sprinkle dried basil and serve with some ketchup or salsa.

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Thursday, June 25, 2015

Apple Fritters with Chocolate Sauce

BM # 53   Week 4   Day2

Apple fritters are one of the most common fritters but one of the most delicious ones, if served with right accompaniments. I like them with chocolate sauce, but the serving options are many. You could serve with ice cream. Enjoy them with dusted sugar or they taste awesome with custard too. I did not add any sugar to the batter, and so I sprinkled some cinnamon sugar and served with chocolate sauce.
These Apple fritters are for my Day 2 post under Fritters.

Apple Fritters
2 apples
Juice of one lemon
1/2 cup APF
1/4 tsp baking soda
Chilled water for making batter

Cut the apples cross ways into 1 cm-thick rings. Toss with the lemon juice and set aside.
Make a smooth batter with flour , baking soda and chilled water.
Dip the apple rings in batter, a few at a time, until completely coated, shake off excess, then carefully drop into the hot oil.
Cook for 1-2 minutes until golden on one side,, flip them over and fry them till golden
Remove, drain on paper towel then keep warm in a low oven while you fry remaining apple rings.
Dust with icing sugar , I used some cinnamon sugar too and dwith chocolate sauce.

Peeling and coring the apples is a personal choice. Since I do not like to peel them,
I soak the apples in water for a good 2-3 hours, changing water once or twice., but if you are pressed of time, you could peel them and cut.

I did not core the apples as I like proper slices of fritters, I did not want the donut look but you could core them if you wish.

The fritters taste best with Green Apples, since I did not get them , I made these with Red Apples.
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Wednesday, June 24, 2015

Spaghetti and Spinach Fritter

BM # 53  Week 4  Day 1

While I was reading about fritters, it was so interesting to know that there are so many different varieties and concepts behind these. Each country has its own version and we have so many different names for them.

Fritters", means a food item, such as a slice of potato, a pineapple ring, an apple ring or chunks, fried in batter. We could use different veggies to make them. In our country we would call them Bhajias, in Sri Lanka, Frikadels!

In the United States, fritters are small cakes made with a primary ingredient that is mixed with an egg and milk batter and either pan-fried or deep-fried; wheat flour, cornmeal, or a mix of the two may be used to bind the batter. "Corn fritters" are often made with whole canned corn and are generally deep-fried. "Apple fritters" are well known, although the American apple fritter is unlike the British one. . Another regional favourite is the "zucchini fritter".

For this week I have chosen to cook Fritters, but as usual Valli put a clause that except for one we should choose them from other countries, so no Bhajias!!
For Day 1 we have Spaghetti and Spinach Fritters.

Spaghetti and Spinach Fritter
1 cup boiled spaghetti
1/2 cup spinach
1/2 cup boiled mashed potatoes
2 cloves garlic , finely chopped
2 green chillies, finely chopped
1/4 cup thick white sauce
Salt to taste
Pepper to taste

Heat a pan with a tsp of oil.
Add garlic , as soon as it turns pink add the chopped chillies and immediately add the spinach.
Add salt and let it wilt.
It shall ooze out water , let that dry up completely.
Switch off the gas and let cool.
Squeeze out any excess water from it.

In a mixing bowl mix the spaghetti, boiled potatoes, spinach, salt and pepper.
Mix well with hands.
Slowly start adding white sauce to this mix.
We have to make sure that the dough does not become very loose.
Pinch out balls from this dough and flatten.
Roll these in bread crumbs and deep fry.
You could bake these if you do not want to deep fry.

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Friday, June 19, 2015

Fruity Salad

BM # 53   Week 3   Day 3

For the third day with the fruit theme for Kids Delight I have another salad. Again a very simple salad , but like I told you yesterday that it is the combination of fruits and vegetables that makes the salad a hit.

For today's salad the ingredients that I used are
Green grapes
Black grapes
Apple, peeled and cubed
Black pepper
Salt to taste

Mix all ingredients and cover with a cling film and chill for at least an hour. The flavours will infuse in an hour and the taste will enhance. You could adjust the quantity of the fruits according to your taste and availability, it really doesn't matter. Remember chilling the salad is a must.

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Thursday, June 18, 2015

Power Packed Salad

BM # 53   Week 3   Day 2

Most of you know that my son is a salad person. At times he goes on a salad diet for a month . His salads should not include any pastas, any cereals. So I have to work around fruits and vegetables. I try to avoid creamy dressings too, thus making the salads healthy and power packed.

So with fruits as our theme for Kids Delight, this Power packed Salad will be a great hit with kids as well as grown ups.

Here is what you need, you could use any proportions, it is totally up to your choice.

Apples, cubed
Cucumber, peeled and cubes
Pomegranate pearls.
Carrots, cut into matchsticks
Salt to taste
Lemon juice

Mix all ingredients and chill for an hour.
The flavors will infuse in an hour's time.

The salad is very simple but the combination of these fruits and vegetables makes it really delicious. This is one hit salad that is very very popular with us.

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Wednesday, June 17, 2015

Mango Chutney

BM # 53   Week 3  Day 1

Kids Delight , fruit recipes ! When Valli announced this theme, I took it up . To tell the truth I am not a fruit person, but I love fruit forms. I love fruity chaats, fruity bakes, fruity salads,not to miss the fruity drinks! For the very first day under this theme I shall share the recipe of Mango Chutney. Yes this is the Mango Chutney which I served with Whole Wheat Sesame Crackers.

This is a chutney which can be stored outside for about a week but if you refrigerate it it can last a while.So let's get on to the recipe.

Mango chutney

1 tsp cumin seeds
1/2 tsp methi seeds
1/2 tsp fennel seeds
1/2 tsp nigella seeds
Pinch hing
Few whole red chillies, broken into pieces
2 large raw mangoes, peeled and cubed
1/8 tsp turmeric powder
Salt to taste
1/4 -1/2 cup sugar or jaggery

Heat oil.
Add the whole seeds, let crackle.
Add asafetida.
Add whole red chillies.
Add chopped peeled mango pieces.
Add salt and turmeric powder.
Saute again for another 2-3 minutes.
Add 1/2 cup water, let the mango cook 75%.
Add sugar or jaggery and let cook till one string syrup is formed.
Switch off the gas.
Let cool .
Transfer to sterilized jar.
You could refrigerate the chutney for a longer shelf life.

Note The sugar or jaggery depends on the sourness of the mangoes, the chutney is more on the sweeter side. How ever you can adjust the sweetness according to your personal taste.
The chutney can be left out but I prefer to store it in the refrigerator.

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Friday, June 12, 2015

Paalak Paneer Paratha

BM # 53   Week 2   Day 3

We love to watch movies ,but never carry any food with us as it is not allowed for security reasons.The popcorn and coke is standard order in a theater. Though I always like some kind of chocolate in my bag. These are small and no one objects.

But while watching a movie at home in our home theatre, the scene changes and my hubby prefers some kind of Wrap or Paratha, something which is nutritious too. So here is a Paalak Paneer ka Paratha , which is very delicious and healthy at the same time . Just roll the paratha and that's it, you do not need any accompaniments too.

Paalak Paneer Parathas

For the dough
2 cups whole wheat flour
2 cups spinach
2 cloves garlic
2 green chillies
Salt to taste

1 cup cottage cheese
1 green chilly, finely chopped
1/4 tsp Garam masala
Coriander leaves
Salt to taste

For the dough
Wash and chop the spinach finely.
Place in a colander so the water drains.
Using a bowl MW the spinach for 1 minute , so the spinach shrinks.
Lightly squeeze , removing the excess water.
Reserve the water.
Make a paste of garlic and green chilly.
In a bowl mix flour, garlic chilly paste and salt.
Mix well and bind it to a smooth dough with the reserved spinach water.

For stuffing
Grate the cottage cheese.
Add chopped green chilly , coriander leaves, Garam masala and salt.
Mix well.

Pinch out four balls from the dough.
Dust them with flour.
Roll to a 6" disc.
Apply butter / ghee / oil.
Place 1/4 of the stuffing in the center.
Lift up the sides and bring them together , carefully sealing the ball.
Dust the ball again with wheat flour and roll to a 9" disc.
While rolling be careful to dust whenever required.
Heat a griddle and roast the paratha.
Cook one side, flip over and cook the other side too.
Now apply ghee and cook the paratha till crisp and golden.
Flip over and repeat the process.

I normally make the stuffing first and then the dough, for the reason that sometimes the spinach and salt ooze out their water, making the dough over soft. If the dough is freshly made it is easier to work with.

The spinach can be puréed, instead of MW with garlic and green chilly and then used for binding the dough.

You could add onions to the cottage cheese .

I sometimes grate a cheese cube also with cottage cheese.
Choose between oil /butter and ghee. The flavor of all three is different and hence the flavor of the paratha changes drastically. I prefer to use ghee.

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Thursday, June 11, 2015

Rose Chocolate

BM # 53   Week 2   Day 2

Rose Chocolate
For the second day under the theme movie snacks I have these Rose Chocolates. These were actually created for fun. I have always been fond of home made chocolates, and normally make in bulk. While making my batch for Diwali or any other occasion, I like to try some new ones too. The Rose one is one of the creations which was made last Diwali.

This too doesn't have a specific recipe, you just have to temper the chocolate, flavor it and pour into moulds. I had these silicon moulds for muffins with Rose Shape, rather big for a normal chocolate but well if you are having just one of those then why not.
These are like delicate indulgences which keep you happy.

 How to go about
Make sure you temper the chocolate in the right manner, check here.
Once the chocolate is nice and smooth, add Rose Extract and then pour the melted chocolate into rose muffin moulds.
Let set at room temperature, then place them in the frig.
Twist the silicon mould and your chocolates are out.
Sprinkle pink rose flavored edible dust and stick a pink pearl.
Enjoy the heavenly treat.

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Wednesday, June 10, 2015

Chocolate coated Biscuits

BM # 53   Week 2   Day 1

I somehow associate chocolates and biscuits with kids, though I know we grown ups may deny but quietly indulge into these. Recently I made Digestive Biscuits for the September Marathon, where we fired up our ovens throughout the month of April.These biscuits were a treat , most of them just vanished but I dipped a few into melted chocolate and placed them in the frig. Now it became a healthy dessert!

I remember buying these from stores and then keeping them in my bag for those times when I feel like munching on something, don't you think they are just a perfect one while you are at the movies. Yes my theme for the week is Movie Snacks.

There is no recipe to these but let me tell you how to go about.
Melt the chocolate in a double boiler.
Dip the digestive biscuit into the melted chocolate.
Place it on a wax paper.
Decorate with gems or sprinklers.
Leave these to set in the refrigerator .
Once these are set you could pack them individually .

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Friday, June 5, 2015

Stuffed Dhokla with Carrot and Spinach

BM # 53  Week 1  Day 3

As soon as we talk of snacks I think of steamed snacks, and among Gujarati snacks nothing can be more popular than the dhoklas.These are perfect as breakfast or tea time snacks or even to pack for kids lunch box. I can have them as a meal too.So for the third day I have got these Dhoklas where I have added grated carrot and baby spinach leaves to make them healthy. I served these with Spinach Chutney , Thus making the whole meal very healthy.

Stuffed Dhokla 
2 cups rice
1/4 cup Urad Daal
1/4 cup Chana Daal
1/4 cup Moong Daal
1/4 cup toor Daal
1 cup curd
2 tbsp garlic, green chilly, ginger paste
1/4 tsp turmeric
1 sachet ENO
1 tbsp oil
2 carrots, grated
A bunch of soft baby spinach

Soak the daal and rice for 3-4 hours.
Grind them coarsely.
Add curd and let it stand for an hour or two.
Add the rest of the ingredients , except carrot and spinach and mix well.
Keep a steamer to heat.
Grease two plates.
Pour the two ladle fuls of batter in the greased plate,
Roll the plate, so that the batter spreads evenly.
Spread a layer of grated carrots.
Again pour another ladle ful of the batter, to cover the carrots.
Place the spinach leaves all over , pour another ladle of batter to cover partially the spinach leaves. 
Close the steamer lid and steam the dhoklas for 8-10 minutes or till done.
Test check by inserting a knife , the knife should come out clean without sticking.
Brush the dhoklas with a little oil.
Let stand for a few minutes.
Cut into pieces and place them in serving plate.


Mustard seeds
Sesame seeds
Green chilly
Heat oil.
Add mustard seeds and asafoetida.
Add whole green chilly .
Cover the tempering , as the chillies might burst.
Switch off the gas and add sesame seeds.
Pour on the arranged dhoklas.

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Thursday, June 4, 2015

Paalak Mattar ke Dhokle

BM # 53   Week 1   Day 2

For Day 2 under Snacks all the way I have yet another Dhokla. Yes, again a Sooji ka Dhokla.This Dhokla also has spinach , but it also has puréed fresh green peas and garlic. These two different ingredients change the complete taste of the dhoklas. I have tempered these with just mustard seeds and asafoetida, which also makes a lot of difference in the taste. So enjoy another version of Dhoklas which are a perfect snack.

Paalak mattar ke Dhokle

1 cup semolina
1 cup curd
1/4 cup finely chopped spinach
1/4 cup fresh peas, puréed
1 tbsp ginger garlic paste
1 tsp green chilly paste
1/2 sachet ENO
Salt to taste

1 tbsp oil
1/2 tsp mustard seeds

Coriander leaves

Add curd to semolina.
Add the spinach and puréed peas .
Add just enough water to make a soft batter.
Leave it for about 10 minutes.
Add rest of the ingredients and mix well.
Pour the batter in a greased Thali and put to steam.
Steam for 10 minutes .
Check with a knife, the knife should come out clean.
When ready let it cool for just 2-3 minutes.
Cut into pieces and temper with mustard seeds.
Garnish with coriander.
Serve with  chutney.
I served it with Spinach and Peanut Chutney.

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Wednesday, June 3, 2015

Sooji aur Paalak ke Dhokle

BM # 53   Week 1   Day 1

Dhoklas are one snack which are very popular in our house. These steamed cakes are very healthy and satisfy the evening hunger pangs. These are perfect for school going kids, they can be packed for their lunch, or enjoyed steaming hot when they get back home, I love to try different variations with it , so for today we have Sooji Dhoklas with Spinach. We normally temper the dhoklas after they are done, but for these I have tempered them twice. I have added the tempering to the batter as well, which lends a unique flavor to the dhokla. Serve the dhoklas with green chutney.

These Dhoklas are my Day 1 post for the theme Snacking all the way.

Sooji aur Paalak ke Dhokle
1 cup sooji
1 cup curd
1/2 cup spinach, finely chopped
1 green chilly, crushed
1 tsp ginger paste
1 tbsp oil
1-2 tsp mustard seeds
1/2 sachet ENO
Salt to taste

Mix sooji and curd .
Add spinach, ginger paste and green chilly.
Heat oil.
Add mustard seeds, let crackle.
Add this tempering to the batter.
Add salt and enough water to make a semi soft batter.
Let rest for 15 minutes.
Place a pot of water to boil.
Add ENO to the batter and mix well, it will become bubbly.
Immediately pour the batter in a greased Thali and place it to steam.
These should cook in about 10-12 minutes.
Check by inserting a knife, it should come out clean.
Once done, let cool for 2-3 minutes.cut into pieces.
Temper with mustard and sesame seeds.

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