U need:
Refined flour( Maida) : 1&1/2 cups
oil: 2 tablsp
salt to taste
Eggs: 4
grated beetroot: 1/2 cup
finely sliced onions: 1/4 cup
minced green chillies: 4
coriander leaves: 2 tsps
oil to cook the egg chapattis
Tomato sauce
Chilli sauce
Lemon juice( optional)
Method:
1.In a bowl put the sifted flour,salt 2 tablsp oil and make a firm pliable dough with some warm water.Cover and let it rest for half hour.The dough should be firm.
2. Take some dough of medium size and roll into a fairly thin chapatti.
Roll 4 more chapattis the same way.If there is left over dough wrap it up in a cling film and keep it in the fridge.You can use it later for more egg rolls or make layered parathas.
3. Heat a tava. Using a little oil cook the 4 chapattis one by one and keep them on a plate.
4. In a bowl break an egg,add pinch salt and whisk well.Pour this beaten egg into the tava adding a little oil and then take a chapatti and place it on the cooking egg,pressing gently.Cook for 1 mins and then flip the egg chapatti to the other side .Add some oil and cook on both sides till done. Ensure the eggs are cooked well Do the same with the other chapattis and the eggs,Thus you get 4 egg parathas.( 1 chapatti-1 egg)
To serve:
5. In a plate put one egg chapatti. Into this put 2 tsp of grated beetroot,some sliced onion,some minced green chillies,1 tsp of tomato sauce,1 tsp of chilli sauce,some minced coriander leaves ,squeeze a little lime and roll the chapatti gently to a cylindrical shape.Do the same with the other egg parathas. Cut the rolls into two and serve hot as an evening snack or Sunday supper.
Note: A great street meal by itself this yummy egg rolls are mouthwatering and one of the most famous snack in the streets of Kolkatta.
For vegetarians: Avoid egg,instead make a nice potato masala and use this as a filling in the chapatti,adding the beetroot,onions and green chillies and the sauces for added taste.The sauce can be added more as per your taste.
Bonn!!Appetite!!!!
U need:
Ready to eat Pizza base: 2
Grated fresh paneer: 2 cups
Tomatoes: 8
Tomato ketchup: 1/4 cup
green chillies: 4 sliced fine
garlic minced :2
yellow capsicum : 2( you can also use red and green capsicum)
onion: 1 mediums minced fine
dhaniya jeera powder: 2 tsp
chilli powder: 1 tsp
basil leaves: 3
oregano ( dried): 1/2 tsp
mozzarella cheese ( grated): 2 cups
cheddar cheese (grated): 1 cup
hung curd : 2 tabslp ( 1 tablsp per pizza)
roasted jeera powder or chat masala: pinch
oil : 2 tablsp( preferable olive oil or any veg oil)
salt to taste
Method:
To make the desi tomato sauce:
1. Wash tomatoes and make slits on it.Blanch in hot water for 10 mins.Cool and peel the skin and mash well.Set aside. Cut capsicums to strips.
2. Heat oil in a pan. When hot add the minced garlic and saute on medium heat.Add the green chillies.Toss well.Add the finely chopped onions and continue stirring. Add basil leaves and oregano.Now add chilli powder,dhaniya-jeera powder and pinch salt. Stir well Add the tomato puree,grated paneer and simmer on medium heat till the sauce becomes thick.
3. Mix in the tomato ketchup. Switch off the stove.Cool the sauce.
4. In a tablsp spoon of oil toss the capsicum stripes for 1 min.Cool
To make the pizza :
1. Pre heat the oven for 5 mins at 150 degree Celsius. On a plate put one pizza base. Spread 1 tablsp of hung curd. On top of this spread generously the tomato -paneer paste.Arrange a few strips of the capsicum on top of the paste.Sprinkle generously cheddar and mozzarella cheese.Sprinkle with a pinch of roasted jeera powder or chat masala. Repeat the same with the other pizza base too.
2. Put the pizza in the hot oven and bake till the cheese melts( about 7 to 8 mins)
3. Serve this hot chatpati desi pizza with mustard and tomato sauce.
Hung curd: Take about 2 cups of fresh thick curd.Put this in a thin muslin cloth and hang till all the water gets removed.Your hung curd is ready.
Note: Pizza the eternal favourite with everyone. This very Indian topping tastes YUM. Make and Enjoy!!!!!!Wish you happy eating.. Salt can be added to one's taste.But less is better.
Bonn!!!Appetite!!!!!
U need:
Fresh small baby corns: 250 gms
garlic pod: 2
whole pepper corns: 2 tsp
green chillies:3 slit very fine( optional)
ginger:2"piece
saunf: 2 tsp
chilli powder: 1 tsp
dhaniya jeera powder: 2 tsp
rice powder: 2 tsp
besan: 2 tsp
salt to taste
chat masala: 1/2 tsp
lemon juice: 1 tsp
curry leaves: 2 tsp
oil to deep fry
Method:
1. Coarsely pound peppercorns,saunf,garlic,salt and chopped ginger. To this add chilli powder and dhaniya jeera powder and lemon juice. Transfer this masala to a mixing bowl.
2. Chop baby corns to two pieces. Cook for 2 mins in 2 cups water till just done.Drain the water and add the blanched baby corns to the pounded mix.Toss well so that the masala coats the baby corn well.Cover and marinate for 20 mins.
3. Heat oil in a frying pan. Just before frying add the rice powder and the besan to the marinated baby corns and toss well .
4. Deep fry in batches the marinated baby corns till golden brown. Once the baby corns are fried, arrange them on a serving plate.In the same oil deep fry the curry leaves ,slit green chillies and drain oil.Add the fried curry leaves and the fried green chillies to the baby corn fry . Sprinkle some chat masala before serving.
5. Serve as starters along with a drink of your choice.
Note: Beer/or tangy lemonade and Chettinad pepper baby corn.....too good!!!!!!!!!!!!!!!!!!!
This starter when served for friends and family disappears in a jiffy so keep some extra baby corns in stock!!!!!
Instead of rice powder you can use cornflour 2 tsp.
Bonn Appetite!!!!!!
U need:
Basmati rice: 1 cup
Potatoes: 3 medium sized cleaned and boiled
green chillies: 2 slit fine
red chilli powder: 1 tsp
dhaniya jeera powder: 2 tsp
onion: 1 medium sliced fine
garam masala powder: 1 tsp
turmeric powder: 1/2 tsp
bay leaf: 1
mustard seeds: 1 tsp
cinnamon: 2 sticks
cardamom: 3 pods
cloves: 3
salt to taste
ghee: 3 tabslp
sugar pinch
mint leaves: few
coriander leaves: 2 tsp
Method:
1. Clean and soak rice for 10 mins. Pressure cook the rice with 1 cup water. Transfer the cooked rice to a plate and allow to cool.
2. Peel the skin of the potato and just crumble to big pieces.
3. Heat ghee in a cooking pan,add the bay leaf and saute.Add the cinnamon sticks,cardamom and cloves. Now add the mustard seeds and sputter. Add the slit green chillies and continue stirring.
4. Add the sliced onions and continue stirring till onions turn light brown.Add turmeric,chilli powder,dhaniya-jeera powder and garam masala,mint leaves and saute well for 2 mins.
5. Add the crumbled potatoes and salt and toss well for 5 to 6 mins. To this add the cooked rice and toss well. Add coriander leaves and stir well for 2 mins.Add pinch sugar and switch o
off the stove. Cover the podimas rice with a plate and rest for 5 mins.
6. Serve hot with a pineapple or cucumber raita.
Note: Quick to make and mouthwatering to eat this podimas rice can be made with left over rice too. To have a richer taste,fry a few broken cashews in ghee and garnish the podimas rice before serving.
Bonn!!!Appetite!!!!!!!
