Chinna Urulai Chukka(Spicy Baby Potato Dry Fry)

 

Serving: 4 | Type: Chettinad Poriyal / Fry

Baby potato Sukka Cook

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Egg Puffs

 

Serving: 4 | Type: Non Veg Snack

Egg Puffs_cook

Ingredients:

Egg_puffs_prep

Puff Pastry Sheet -1
Boiled Egg -4
Oil -1tbsp
Onion(chopped) -½ cup
Tomato paste -1tsp
Chili Powder -1tsp
Garam masala -1tsp
Ginger garlic Paste -1tsp
Salt -to taste

Egg_puffs_prepared

Method:

  1. Cut the egg into half and keep it aside.
  2. Thaw the puff pastry for 10 to 15 minutes.
  3. Pre heat the oven for 350.
  4. Take a pan heat with oil add onion sauté for a minute with ginger garlic paste.
  5. Then add tomato paste, salt and chili powder.
  6. Sauté for a minute now add garam masala and egg.
  7. Mix well then turn off the stove.
  8. Now cut the pastry place the egg into the center and close pastry.
  9. Take a pan spray the oil and arrange the pastry and bake it for 15 to 20 minutes.
  10. Until it turns brown.
  11. Serve with ketchup.

Baked Indian Spring Roll

 

Serving: 4 | Type: Snack

Spring roll Cook

Indian Spring roll Bakedjpg

Ingredients:

Poriyal for indian spring roll

For Filling:

Potato (Diced) -1cup
Carrot(Diced) -½ cup
Peas -1/4 cup
Cauliflower(Diced) -¼ cup
Red Onion(Diced) -¼ cup
Coriander leaves -2tbsp
Garlic(minced) -3
Chili Powder -2tbsp
Garam masala -1tsp
 Oil -2tbsp
Salt -to taste

 

Wrap:

Spring Roll Wrap -15
Milk -for apply on top

Spring roll raw

Method:

  1. Take a pan heat with oil, add minced garlic sauté for a second.
  2. Now add onion sauté for a few seconds, and then add each vegetable one by one.
  3. Sauté for 5 to 8 minutes on high flame.
  4. Add chili powder and salt.
  5. Cook until vegetables get soft.
  6. The mixtures should be dry.
  7. Then add coriander leaves and garam masala mix well the turn off the stove.
  8. Allow the mixture to cool to room temperture.
  9. Take a wrap place the filling, then roll like cylinder as shown in the diagram below.
  10. To close the spring roll, apply with little water around the edges and close it tightly.
  11. Preheat the oven for 350°C.
  12. Line a backing sheet pan with aluminum sheet and spray some oil on it.
  13. Then arrange the spring rolls on the sheet.
  14. Place in the oven and bake for 8 minutes.
  15. Then pull it out of the open and apply some milk on top of each of the rolls (this will give the springs rolls a golden color and shine)
  16. Place in the oven until spring rolls are golden brown.
  17. Serve with hot and sour sauce.

spring roll picture

Note:

  1. If you want you can deep fry the spring roll.
  2. The oven baked spring roll will be little harder than the fried version.
  3. You can get the spring roll wrap in any Asian store.

Egg Fried Rice with soy sauce

 

Serving:2 |Type: Non Veg Rice

Egg_fried_rice_Cook_closeup

Ingredients:

Cooked Rice -3 cups
Egg(beaten) -2
Peas -¼ cup
Onion(diced) -¼ cup
Green chili -1
Ginger(minced) -½tsp
Garlic(minced) -¼tsp
Black pepper powder(coarse) -½tsp
Soy sauce -1tbsp
Chili Paste -1tbsp
Oil -2tbsp
Salt -to taste

 

Method:

Egg_fried_rice_instove_season

  1. Take a pan heat with oil and ginger garlic sauté for few seconds.
  2. Now add onion, green chili and pea’s sauté for 1 or 2 minute with little salt.
  3. Then add cooked rice sauté for 1 minute then add egg, pepper powder and enough salt.
  4. Sauté until egg cooks, do not overcook the egg.
  5. Now add soy sauce and chili paste.
  6. Mix well and cook for a minute.
  7. Rice should be little moisture.
  8. Serve with any gravy.

Note:

  1. Rice should be separate and room temperature.
  2. While cooking the rice add little salt and 1 spoon oil.

 

Green Brinjal Pepper Fry-Kathirikkai(Eggplant)

 

Serving: 4 | Type: Veg Poriyal/Fry

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Kathiri Vathal- Brinjal (Sun dried Eggplant)

 

Serving: 2 cups | Type: Others / Vathal /Vadam

Kathiri Vathal Ready

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