Masala Potato Chips

 

Ingredients:

Potato - 2
Besan flour  - 1/4 cup
Rice flour - 2 tbsp
White Sesame seeds - 1 tsp
Red Chilly powder - 2 tsp
Turmeric powder - a pinch
Hing - a pinch
Salt, Oil, Water - As reqd

Method:

• Now grate the potatoes and immerse in water.
• Use bigger holes for grating.
• Now strain the potatoes and add it to a bowl.
• Add in flour, spice powders, salt and hing.
• Add in sesame seeds and mix well.
• Heat oil in pan and fry these.
• Add to oil in a sprinkled way.
• Cook in medium flame.
• Once it turns in color, transfer to plate.
• Store in airtight container.

Masala Kadalai/Groundnut/Peanut #3

Ingredients:

Groundnut - 1 cup
Cashews - 6-7
Curry Leaves - a sprig
Red Chilly powder - 1/4 tsp
Oil, Salt - As reqd

Method:

• Heat oil in pan and fry the cashews and set aside.
• In the same oil, fry the groundnut in medium flame.
• Once it cracks transfer to plate.
• Fry curry leaves and transfer to plate.
• Now add all these to bowl.
• Add in spice powder and salt and toss well.
• You can also add a dash of pepper powder too.

Mini Hotdogs - Desi Style

                                     

                                   

                                       

Ingredients:

All purpose flour - 175 g
Warm water - 65 ml
Sugar - 1 tsp + 1/4 tsp
Instant yeast - 3/4 tsp + 1/8 tsp
Salt - to taste
Butter - 5.8 g

Filling:

Onion - 1 1/2 (fine chop)
Tomato - 1 1/2 (fine chop)
Green Chilly - 1 (Deseed & fine chop)
Green Capsicum -  1 tbsp (fine chop)
Pav bhaji masala - 1 tsp
Kashmiri chilly powder - 1/2 tsp
Garam masala - 1/4 tsp
Salt, oil - As reqd

To brush:

Milk - 1 1/4 tbsp
Sugar - 1 1/4 tbsp

Drizzle:

Mayonnaise -  1 tbsp
Red Chilly sauce -  1/2 tbsp

Method:

• In a bowl add in flour, salt and mix well.
• Add in sugar yeast and warm water.
• Mix well and make a soft dough.
• Add in butter and knead well.
• Now set this aside for an hour for first proofing.
• After an hour, punch and divide the dough to equal sizes.
• Each ball weighed 48 g each.
• Rolled and shaped as in pic.
• Kept them in lined pan and set aside for 30 mins.
• For second proofing.
• Brush the top with milk (mix sugar to this).
• Bake this in a preheated oven at 220℃ for 10-14 mins.
• Once baked, brush them with melted butter.
• Set this aside to cool.
• Prepare the filling.
• Heat oil in pan, add in onion and saute for a while.
• Add in chilly, ginger garlic paste and saute well.
• Add in tomatoes and cook till oil oozes out.
• Add in capsicum and mix well.
• Add in spice powders, salt and mix well.
• Add in paneer cubes(cut it into small cubes).
• Toss well, garnish with coriander leaves and set aside.
• Now take a hot dog, make a slit in mid.
• Fill it with filling.
• Mix mayonise and ketchup in a bowl.
• Drizzle this over each paneer filled hot dog.

Bundt Cake with Strawberry compote

Ingredients:

Pound cake

Strawberry Compote :

• Strawberry - 100 g
• Water - 1/2 tbsp
• Corn flour - 1/2 tsp
• Lemon juice - 1 tsp
• Sugar - 1 1/2 tbsp

Method:

• In a pan add in washed and chopped strawberries.
• Add in sugar, lime juice.
• Mix corn flour with water and add it to pan.
• Cook this is in medium flame till it thickens.
• Set this aside to cool.
• I baked cake in two bunt pans.
• Like filled laf batter and then added compote in the middle.
• Then topped with remaining batter.
• Once baked glazed the cake with vanilla glaze.

Strawberry Compote/Filling

 

Ingredients:

Strawberry - 450 g
White sugar - 100 g
Corn flour - 2 tbsp
Lemon juice - 1 tbsp
Water - 240 ml
Salt -  a pinch

Method:

• In a pan add in washed and cut strawberries.
• Add in 120 ml of water(half qty)
• Add in sugar, salt and lime juice.
• Now transfer this stove top and cook in medium flame.
• Swirl the pan carefully.
• Continue to cook for a min.
• Then use a masher and mash the strawberries.
• To the remaining water add in corn flour and mix well.
• Add this to pan and stir well.
• Cook till it thickens and turns glossy.
• Let it cool and then transfer to airtight container.
• Can use as toppings and fillings.