Poha Cutlets...

ngredients:

1 cup Poha, atululu, beaten flat rice, wash and soak in little water till absorbed (10-20 min) ( use thick poha)
1 large potato, baked or boiled, peeled
2 slices of bread, slightly wet
1/2 carrots, grated
1/4 cup peas
1/4 cup peanut, dry roasted and coarsely ground to powder (optional)
1 small onion, chopped
2 green chillies, chopped
coriander leaves, chopped
1 cup bread crumbs for coating

salt to taste
1 tsp chilli powder
pinch of turmeric


Oil for deep frying or shallow fry

Method:

Wash and soak the poha in some water for 10-20 min.
Boil or bake potato, cool and peel the skin off.

Add all the rest of the ingredients together, except the bread crumbs and oil.
Mash and mix them.

Roll and Flatten tightly with your hands and roll in the bread crumbs and fry in oil.
I deep fried mine, but you can surely shallow fry them. Just remember that the oil should be hot enough or they cutlets will break up.

Serve hot with chutney or eat plain.

Khandvi...Gujrati Recipe

Ingredients:

1/3 heaped cup of gram flour / besan / chick pea flour
1/3 cup sour yogurt (I added a tbsp of lemon juice to make it sour)
1 cup water
salt to taste
1 tsp sugar (adding sugar is optional but adding it gives a balance between salt, sour and sweet)
2 tsp of ginger-green chilli paste (I added like 4 tsp...cos I like it spicy)
1/4 tsp turmeric powder
1/4 tsp asfoetida, hing, inguva
3 tbsp any cooking oil

For tempering and garnishing:

2 tsp cooking oil
1 tsp mustard seeds
2 tsp sesame seeds
2 tbsp grated coconut
2 tbsp chopped fresh corainder leaves

Method:

Grease a back of a thali, a plate or any flat surface. I use the back of a baking tray.

Mix the Besan, water, yogurt and ginger-green chilli paste together with a wisk, so as that no lumps remain.
Add sugar, salt, hing, turmeric and wisk again.
Heat oil in a kadai, and pour this mixture in and stir continously. For this I thought using a wisk (one which is suitable for a non-stick kadai, if using one) is better , so it mixes properly and does not allow any lumps to form.
Wish or keep stirring for atleast 8-10 minutes on medium heat. You will see that the mixture immediatly will thicken and then keep its form for sometime while stirring. But will change its color to a darker shade. It will also keep thickening.

((To check if its of the right consistency to roll, I took a small amount to the mix, flattened it and rolled it. If it didn't flatten smoothly, it has to be cooked more. Be careful of not over cooking it like into a dough form, cos it will not flatten out easily.))

When you think its of the right consistency, pour it onto the greased back of the plate and flatten it with a laddle like a dosa. It doesn't have to be smooth, but try to keep the same thickness throughout.
Once it is rolled out, wait to couple of minutes to cool down and then cut into strips of desired length.
Roll them into tubes.

Heat oil in a pan for tempering.
Add the mustard seeds and sesame seeds, let them splutter.
Pour this onto the rolled Khandvi.
Sprinkle the grated coconut and chopped coriander leaves.
Serve as is or warm as a snack at tea 

Stuffed Parathas...Cabbage and Carrots

Ingredients:

1 cup grated or chopped Cabbage
1 cup grated carrot
salt ot taste
1 tbsp oil
pinch of turmeric
1 tsp coriander powder
1 tsp jeera powder
 whole wheat flour to knead into a soft dough


Method:

Add salt to the grated cabbage and keep aside for 10 minutes.
You will see that water will come out of the cabbage.
Add the carrot, oil, turmeric, coriander powder, jeera powder.
Add some more salt if required.
Add enough atta to knead into a soft dough. Keep aside to 20 minutes.
After 20 minutes, if you think the dough has become too soft, add some more atta and knead well.
Make into small balls and roll out the paratha. Heat a tava / tawa, and slowly fry the paratha. Should be on medium heat so as to allow the carrot and cabbage to cook.
Flip over after browning on one side. Lightly oil both sides before removing from the tava.

Beans Stir Fry....Barbati

Ingredients:

a bunch of barbati / yard long beans, chopped up tiny
1 onion, chopped
1 tbsp ginger garlic paste
2 tbsp coconut
1 tbsp chilli powder
1/2 tsp turmeric powder
salt to taste

1/2 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera, cumin seeds
2 dry red chillies, broken
bunch of curry leaves
chopped coriander leaves for garnish

1-2 tbsp oil

Method:

Heat oil in pan. Add Urad daal and let it brown. Add mustard seeds and jeera, let them splutter.
Add the red chillies and curry leaves.
Add the onions and saute till translucent. Add the ginger-garlic paste and saute for a minute for adding the chopped barbati. Add salt and let cook until the barbati gets cooked. Add the chilli powder and fry it.
In the end add the coconut and mix it well into the barbati.
Garnish with chopped coriander leaves.
Serve with roti, chapati or with hot rice.

Upma made with Leftover Roti.....

After shredding rotis take them in a bowl add a little salt and lemon juice to the chapatis and make them soft.

Take oil in a pan and add mustard seeds , cumin seeds, hing , green chillies and curry leaves , let them splutter and then add the finely chopped onions , make them soft and them add finely sliced potato and haldi let them cook in a little water once they are cooked add the shredded chapati and salt to taste and also a little sugar , mix and garnish with finely chopped coriander and freshly grated coconut 

Roti Roll....Leftover Roti

Ingredients:(Makes 2, serves one)
Tortilla/roti/chapati-1
Egg-1
Onions finely chopped-1/4cup
Capsicum finely chopped-1/4cup
one big Mushroom-finely chopped
Red chili powder/ pepper powder-1tea spoon
Salt to taste
Milk-2table spoons
Olive oil-1table spoon

Method:

• Heat 1tbsp of olive oil in a pan and add mushroom and capsicum and saute until they are half cooked under medium flame.
• Meanwhile take onions in a cup and break open an egg. Add red chili powder/ pepper powder, milk and whisk together gently.

• When the mushroom capsicum mixture is ready, bring the mixture to center and add egg mixture to it. Press tortilla/ roti on top of this mixture. Flip to cook on other side as well.

Roll this franki and cut it in the middle. Serve hot by squeezing little lemon juice on top. 

Grilled Cucumber and Grilled scallops Salad

Ingredients

• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon salt, divided
• 12 large sea scallops (about 1 1/2 pounds)
• 1 English cucumber, halved lengthwise
• Cooking spray
• 2 tablespoons fresh lime juice
• 2 teaspoons extra-virgin olive oil
• 4 cups torn romaine lettuce
• 3 cups (1-inch) cubed seedless watermelon
• 1/4 cup fresh mint leaves, torn
• 1/2 peeled avocado, cut into 8 slices

Preparation

• 1. Preheat grill to medium-high heat.
• 2. Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.
• 3. Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.

Shrimp and Bread Salad

Ingredients

• 1/2 cup sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound large shrimp, peeled and deveined
• 6 (1-inch-thick) slices day-old country-style bread
• 8 ounces red cherry tomatoes, halved
• 8 ounces yellow teardrop tomatoes, halved
• 1/3 cup pitted kalamata olives, coarsely chopped
• 1/4 cup chopped fresh basil
• Salt and freshly ground pepper to taste

Preparation

• 1. Preheat grill to medium-high heat (350° to 400°).
• 2. Whisk together first 5 ingredients in a small bowl.
• 3. Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.
• 4. Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.

Salad Pizza....

Ingredients

• 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
• 2 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 2 tablespoons chopped pitted kalamata olives
• 1 small cucumber, halved lengthwise and thinly sliced
• 1 (15-ounce) can navy beans, drained
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
• 1 (4-ounce) package crumbled feta cheese
• 2 tablespoons red wine vinegar
• 1 teaspoon dried dill
• 1 teaspoon fennel seeds
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

• Preheat oven to 450°.
• Place pizza crust on a baking sheet; bake at 450° for 8 minutes. Cut crust into 1-inch pieces.
• While crust bakes, combine lettuce and next 7 ingredients (lettuce through feta cheese) in a large bowl. Combine vinegar and remaining ingredients, stirring with a whisk.
• Add crust pieces to lettuce mixture; toss gently. Drizzle vinaigrette over salad; toss gently to coat.

Cinnamon Rolls...

Dough
1 T active dry yeast
1/2 C warm water (105 deg F)
4 1/2 C all-purpose flour (22 1/2 oz)
1t kosher salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.

Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you’re going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You’ll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.

Let cool in the pan for 15 minutes. If you get impatient and wait about 47 seconds like I did then your glaze will instantly melt and fall into the crevices between the rolls. Then you’ll stick your finger in the little well so you can taste it and you’ll burn yourself and possibly let out an expletive. You’ll be so hurt you’ll have to stuff a cinnamon roll in your mouth to comfort yourself. And possibly another one because the first one was too hot to enjoy. Not that I have experience with any of this. Just trust me and let the rolls cool off a bit.

Then spread the glaze over them and serve.