12
Oct 19

Grilled Turnip potato (Shalazam Aloo on grill)

Dash of garlic and curry leaves made this recipe incredible yummy; grilling gives this recipe a wonderful smoky flavor, quick to prepare with turnip and potatoes, relish with hot dal and rice.

Shalazam (Turnip) is a popular vegetable in India; it can be eaten raw as salad, fresh turnip leaves are also edible.

It is low in calories which help to prevent obesity; it is good source of vitamin C, minerals like calcium, manganese, copper, iron. It prevents osteoporosis and activate healthy metabolism.

Ingredients:

  • Shalazam (Turnip): 300 gm (tender and small)
  • Potato: 3 no. (Small)
  • Garlic: 3-4 clove
  • Cumin seed: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: ½ teaspoon
  • Curry leaves: 1-2 twigs (optional)
  • Lemon: 1 no.
  • Olive oil (cooking oil): 2 tablespoon

Preparation:

  1. Peel off Shalazam and potato, cut into 2 inch pieces. Keep aside.
  2. Peel off garlic, cut into two halves, and keep aside.

Method:

  1. Take a fry pan. Heat oil on high flame until smoke starts coming; add cumin seed, Sputter it for few seconds add garlic, turmeric powder and salt mix it and add Shalazam and potato, stir properly. Put off the flame.
  2. Transfer the prepared vegetables into Grilled tray, spread evenly; put the tray on Griller, cook till vegetables are done.
  3. While cooking, stir occasionally; keep watching to prevent them from getting burnt. After few minutes it will change the color and starts shrinking.  Wait for light brown color put off the grill, add curry leaves, let it be inside the grill for couple of minutes, add lemon juice and serve hot.
  4. Here I used Japanese kitchen Griller; it is very easy and convenient.
Grilled Turnip potato (Shalazam Aloo on grill)
Ingredients
Cut into 2 inch pieces
Add cumin and garlic
Add Shalazam and potato
Add Shalazam and potato
Transfer the prepared vegetables into Grilled tray
Transfer the prepared vegetables into Grilled tray
starts shrinking
Add curry leaves
Grill for couple of minutes
add lemon juice
Grilled Turnip potato (Shalazam Aloo on grill)
Grilled Turnip potato (Shalazam Aloo on grill)

17
Sep 19

Avocado Sandwich

An Avocado rich sandwich is very delicious, exciting and appetizing can to be served in everyday breakfast. It is quite different from regular sandwich with its amazing properties.

Very good for carrying Tiffin as a travel food; if you have plan of early morning outing, just prepare it in previous night, I usually prepare this with English muffins for travelling purpose as well as for regular breakfast.

I would like to say this creamy, smooth, soft and thick avocado sandwich is perfect for any type of bread and can be prepared quickly.

Ingredients:

  • Avocado: 1 no.
  • Salt: ½ teaspoon
  • Black pepper powder: 1 teaspoon
  • Red chili flacks (kuti): ½ teaspoon (optional)
  • English muffins/Sandwich bread: 2-4 slice
  • Butter: 30 gm

Preparation:

  1. Cut the avocado into two halves: discard the seed, scoop out the pulp with help of spoon, (before scooping keeps few beautiful slices for garnishing). Keep aside.
  2. Put the pulp, butter, salt and pepper, and blend it till fine paste. Keep aside.

Method:

  1. Toast/Grill the sandwich bread from both sides, spread prepared blended paste on the toast, garnish with sliced avocado and Red chili flacks; sandwich is ready to serve.
  2. Slice the English muffin horizontally make it into two; Toast/Grill the bread from both sides, spread prepared blended paste on the one part of toasted bread, garnish with sliced avocado and red chili flacks, put another part over it; sandwich is ready to serve. Fold it into cooking sheet and Tiffin is ready for travelling.
  3. Yummy and healthy…
Avocado Sandwich
Adding salt and pepper
Adding salt and pepper
blended fine paste
Toast/Grill the sandwich bread from both sides
spread prepared blended paste on the toast
Avocado Sandwich
garnish with Avocado Slices
Avocado Sandwich
spread prepared blended paste on the toast

10
Sep 19

Rice paper rolls with mix vegetable

 The rice paper roll/wrap is ideal for starter or afternoon tea, when you feel slightly hungry; you may deep fry, grill or serve directly as you like.

You might have had this type of rolls as starters in the restaurants, but this is something different. Here I used exotic vegetables and Japanese rice; the recipe will surly satisfy you, your family and friends.

Ingredients:

  • Rice paper: 6-8 no. (Available in departmental store)
  • Cooked Japanese rice: 1 cup
  • Mushroom (chopped): 2 tablespoon
  • Paneer (cottage cheese): 50 gm
  • Carrot (chopped): 2 tablespoon
  • Peas fresh/frozen: 2 tablespoon
  • Onion (chopped): 1 tablespoon
  • Spring onion (chopped): 2-3 tablespoon
  • Corn fresh/frozen: 2 table spoon
  • Broccoli (chopped): 2 tablespoon
  • Ginger (chopped): 1 teaspoon
  • Tomato (chopped): 1 no. (Medium)
  • Olive oil/Cooking oil: 2 tablespoon
  • Salt: 1 teaspoon (as per taste)
  • Turmeric power: ½ teaspoon
  • Chili powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Cumin: ¼ teaspoon
  • Olive oil/ cooking oil: 2 tablespoon
  • Olive oil/ cooking oil: for deep frying

Preparation:

  1. Take fry pan, put oil to heat add cumin; let it sputter for few seconds add ginger and carrot stir-fry for a minute on high flame. Add mushroom and broccoli, stir-fry for one minutes on high flame.
  2. Add onion and spring onion, continue to stir-fry for one minutes on high flame, add peas and corn, and stir-fry for couple of minutes on high flame.
  3. Add tomato, salt, turmeric powder, coriander powder and chili powder continue to fry for about couple of minutes; add paneer and cooked rice, cook for a minute, Put off the flame.
  4. The stuffing is ready after adding Garam masala powder, keep aside.

Method:

  1. Keep ready a bowl filled with water, slide one rice paper into the filled water bowl for about 30 seconds: take out and place and spread on the chopping board/plate. Put two tablespoon of stuffing on it and fold it from lower side of the rice paper carefully as shown in the photo then fold from both left and right side as shown in the photo and further fold it as shown in photo.
  2. Now the roll is ready to deep fry, grill or serve directly, keep aside.

Frying/grilling

  1. Take wok/fry pan heat oil in it, let oil to smoke. Put prepared roll into the oil and deep fry until golden color. Yummy ‘Rice paper rolls with mix vegetable’ is ready.
  2. You may grill the prepared roll or may serve just as it is.
  3.  Serve with dip or ketchup.

Note:

  1. You may use your choice of vegetables.
  2. You may prepare in advance, wrap the roll in cooking sheet and keep it in refrigerator.
Rice paper rolls with mix vegetable
Ingredients
add cumin
add ginger and carrot
Add mushroom and broccoli
Add onion and spring onion
add peas and corn
Add tomato
add paneer
add paneer and cooked rice
stuffing is ready
slide one rice paper into the filled water bowl
slide one rice paper into the filled water bowl
Put two tablespoon of stuffing
fold it from lower side
fold from both left and right
further fold
further fold
Now the roll is ready
deep fry
deep fry
Rice paper rolls with mix vegetable
Rice paper rolls with mix vegetable
Rice paper rolls with mix vegetable
Rice paper rolls with mix vegetable (grilled)

08
Sep 19

Aaloo ka chila/cheela (potato crepe)

On the eve of Navratri fasting days People prepare this ‘Aaloo ka chila/cheela (potato crepe) recipe, it is very popular in northern India. It is really delightful with a glass of orange juice and some seasonal fruits.

I prepare this recipe sometimes as a breakfast and add grated cheese and chili powder, the cheese goes very well with potatoes. You will be overwhelmed as all of us love cheese and potato.

Ingredients:

  • Potatoes: 300 gm.
  • Cheese: 50 gm. (optional)
  • Salt: ½ teaspoon (as per taste)
  • Red chili powder: (optional)
  • Cooking oil/butter: for roasting

Preparation:

  1. Wash and clean potatoes and boil them, about 90 % cooked: peel off and grate, add salt keep aside.
  2. Grate cheese and keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all on it. Spread the grated potatoes mixture, press them with spatula and set the edges properly, so that it gets smooth texture at the edge, as shown in photo.  
  2. Let it cook about 5-6 minutes on low flame with lid on: when it gets slightly golden in color, flip it upside down with the help of plate (put plate on the cheela and reverse the fry pan, so that chila come out on the plate again put the cheela upside down on fry pan, shown in the photo, if size of the cheela is small, flipping upside down can be done by spatula also).
  3. Sprinkle grated cheese and chili powder on the top, cover and cook another side until cheese melt and get golden color (about 5-6 minutes).
  4. Transfer into serving plate, serve hot ‘Aaloo ka cheela’ may be served along with pumpkin sabji, chopped fruits and fresh juices for fasting days and serve with  chutney or tomato ketchup on normal days.
Aaloo ka chila/cheela (potato crepe)
Ingredients
grate, add salt
Spread the grated potatoes mixture
press them with spatula
flip it upside down with the help of plate
reverse the fry pan
cheela upside down on fry pan
cheela upside down on fry pan
Sprinkle grated cheese and chili powder
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)

06
Sep 19

Banana chips (Nendran banana chips)

Banana chips, the regional dish of Kerala (south India) is very popular and loved by all, not only in India but in Japan too. It is must in Kerala to serve banana chips at festival and even day today routine too.

Nendran banana is good for preparing chips; I found the banana at Hanamasa departmental store in Tokyo and prepared it. We need a few common ingredients for such a delicious and healthy snack; it goes very well with tea, can be stored in an airtight container for weeks together.

Quick and easy to prepare, here I use olive oil for frying and it comes out awesome in taste, but authentically they use coconut oil. Try the recipe and write me how you paired with…

Ingredients:

  • Raw banana: 4 no.
  • Salt: 2 teaspoon
  • Water: ¼ cup
  • Olive oil/coconut oil: for deep frying
  • Chips slicer:

Preparation:

  1. Prepare the of salt and water solution, keep aside.
  2. Trim the both end of banana and carefully make a long slits in the skin only with pointed knife: slightly twist the banana so that banana skin gets loose and it is easy to peel off the skin.
  3. Peel off the skin with hands and immediately put into bowl filled with normal water. Peel off all the bananas and keep aside in the water for 10-12 minutes.

Method:

  1. Take a woke/fry pan put oil for frying: let the oil hot enough to start smoke, and then slice the banana chips directly on the hot oil with the help of slicer (take care, the quantity of the slice should be such that it can be easily accommodated in the woke), lower the heat to medium flame.
  2. Add one teaspoon salt and water solution on the frying chips, fry the chips till golden color appears, this way the frying chips absorb the salt.
  3. Take out the chips and put on kitchen towel, so that extra oil is absorbed. Repeat with the entire banana.
  4. You may season with black pepper or Chat masala. Banana chips (Nendran banana chips) are ready for serving.
Banana chips (Nendran banana chips)
Ingredients
Trim the both end of banana
put into bowl filled with normal water
slice the banana
slice the banana
lower the heat to medium flame
Add one teaspoon salt and water solution
Banana chips (Nendran banana chips)
Banana chips (Nendran banana chips)
Banana chips (Nendran banana chips)