Stuffed Bread Pakoda

 Stuffed bread pakoda / Potato stuffed bread pakoda is a tasty and easy to prepare tea time snack and can be served with tomato ketchup.Potato masala is stuffed in between two chopped bread slices and dipped in gram flour batter and fried in hot oil.

The following ingredients are needed to prepare Stuffed Bread Pakoda / Potato Masala Stuffed Bread Pakoda.

Ingredients:-

Bread slices.        - 6
Potato.                  -2 medium size
Gram flour.           -1/2 cup
Turmeric powder. -1/2 tsp
Red chilli powder.-1tsp
Mustard seeds.     -1tsp
Cumin seeds.        -1/2 tsp
Green chillies.      -3
Ginger .                 -small piece
Curry leaves.        -1sprig
Water.                   -as required
Salt.                      -to taste
Coconut oil.         -1tbsp
Oil.                       -for frying

Instructions:-

1). Finely chop green chillies. Finely chop ginger and curry leaves .Boil, peel and mash potatoes. Keep aside.

2). In a bowl add gram flour (besan), red chilly powder, 1/4 tsp turmeric powder, required salt and mix well. Add required water little by little into the bowl and mix well to make a little thick gram flour batter.Keep aside the gram flour batter. 

3).Take 6 bread slices.Cut each bread slice into 2 halves. Keep aside the chopped bread slices.

Method:-

1). Heat 1tbsp coconut oil in a pan. Splutter mustard seeds and cumin seeds. Add finely chopped ginger, green chilly and curry leaves into the pan and saute well. Add 1/4 tsp turmeric powder and mix well.Add boiled and mashed potatoes and required salt into the pan and saute well. Switch off the flame. Potato masala is ready for stuffing.

2). Take a chopped bread slice.Spread a spoon full of potato masala stuffing all over the chopped bread slice.Keep another chopped bread slice over the potato masala stuffing.Keep the potato masala stuffed bread slices on a plate. Make such potato masala stuffed bread slices with the remaining chopped bread slices and keep them on a plate. Potato masala stuffed bread slices are ready for frying.

3). Heat oil in a kadai for deep frying. Dip the potato masala stuffed bread slices in gram flour batter to coat the batter on all its sides. Drop the batter coated masala stuffed bread slices one by one in hot oil and deep fry in batches on medium flame until golden colour.

4). Flip and turn the potato masala stuffed bread slices in hot oil with a slotted spoon to cook on both sides.

5). Once done remove the fried stuffed bread pakoda from hot oil and transfer to a tissue paper to absorb excess oil.

6). Repeat the same process and fry all the potato masala stuffed bread slices and transfer them to a serving plate.

Stuffed Bread Pakoda is ready to serve with tomato ketchup and a cup of hot tea or coffee.

Paneer Vegetable Kurma

Paneer vegetable kurma/ Paneer kurma is a very tasty side dish made with paneer, carrot, green peas and freshly ground coconut onion tomato cashew paste and goes well with chapathi, naan and fried rice. Paneer Vegetable Kurma recipe is given below with step by step photos.

The following ingredients are needed to prepare Paneer Vegetable Kurma.

Ingredients:-

Paneer.                     -200 gm
Carrot.                     -1/4 cup chopped
Green peas.              -1/4 cup fresh
Onion.                      -1
Tomato.                    -1
Bay leaf.                   -1
Cinnamon.                -1/2 inch
Cloves.                      -2
Kalpasi/Rock flower.-small piece
Red chilly powder.   -2 tsp
Turmeric powder.     -1/4 tsp
Dry Kasuri methi.     -1tsp
Water.                        -as required
Salt.                           -to taste
Oil.                            -2 tbsp

For grinding Coconut Onion Tomato Cashew Paste:-

Grated coconut.-1/4 cup
Onion.              -1 small
Tomato.            -1 small
Cashew nuts.    -8
Fennel seeds.   -1tsp
Green chillies. -3
Garlic.             -5 cloves
Ginger.           -1tsp chopped

Instructions:-

1). Scrap the outer skin of carrot and chop it into small pieces. Pressure cook the chopped carrot along with fresh green peas and 1/2 cup of water for 3 whistles. Keep aside the cooked carrot  and green peas.

2). Finely chop onion. Chop tomato into small pieces. Keep aside.

3). Grind grated coconut (or desiccated coconut), onion, tomato, cashewnuts, fennel seeds, green chilly, ginger and garlic together to a fine paste.Keep aside the ground coconut onion tomato cashew paste.

4). Boil sufficient water in a vessel and switch off the flame.Take 200 gm frozen malai paneer cubes and keep them fully immersed in boiled hot water for 4 to 5 minutes to make it soft.After 4 to 5 minutes remove the soft paneer cubes from boiled water and transfer to a plate.

Method:-

1). Heat 2 tbsp oil in a wide bottom pan and add bay leaf, cinnamon, cloves, and a small piece of kalpasi (rock flower) into the pan and saute well. Add finely chopped onion and saute well till onion becomes translucent.

2). Add chopped tomato into the pan and saute well till tomato turns mushy.

3). Add required salt, red chilli powder and turmeric powder into the pan and mix well.

4). Add cooked carrot and green peas into the pan and saute well on low flame.

5). Add ground coconut onion tomato cashew nuts paste into the pan and mix well.

6). Add little water into the pan and mix with the ground paste and make it a little gravy consistency. Boil and cook the gravy for 3 minutes on low flame.

7). Add soft paneer cubes into the gravy. Mix well and cook on low flame.

8). Lastly add crushed dry kasuri methi into the gravy.

9). Mix all the ingredients in the pan and boil the paneer vegetable kurma for few minutes on low flame and switch off the flame.

10). Transfer the paneer vegetable kurma to a serving bowl.

 Very tasty Paneer Vegetable Kurma is ready to serve.

Mushroom Theeyal / Kerala Style Mushroom Curry.

 Mushroom theeyal is a very tasty and easy to prepare Kerala style mushroom coconut masala curry made with white button mushroom, coconut, shallots (ulli / sambar onion) and spice powders. Mushroom Theeyal goes well with rice.Mushroom Theeyal / Kerala style Mushroom Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Mushroom Theeyal.

Ingredients:-

Button mushroom.-200 gm
Shallots / Ulli.       -10
Ginger.                   -small piece
Curry leaves.          -1 sprig
Tamarind.               -gooseberry size
Salt.                        -to taste

For grinding roasted coconut masala paste:-

Grated coconut.    -1 cup
Cumin seeds.        -1/2 tsp
Fenugreek/ Methi.-1/4 tsp
Turmeric powder.  -1/4 tsp
Red chilly powder.-1tbsp
Coriander powder. -1tbsp
Coconut oil.           -1tbsp

For Seasoning:-

Mustard seeds.-1tsp
Dry red chilly. -1 or 2
Shallots / Ulli. -2
Curry leaves.   -1sprig
Coconut oil.     -1tbsp +1tsp

Instructions:-

1).Take 200 gm white button mushroom. Wash and clean the white button mushroom under running water and keep them on a plate.

2). Chop the cleaned button mushroom into thin slices. Peel and chop shallots (ulli /sambar onion) into thin lengthy slices. Peel and crush a small piece of ginger. Keep aside the above chopped ingredients on a plate along with curry leaves.

3). Heat 1tbsp coconut oil in a pan. Add cumin seeds, fenugreek seeds (methi seeds) and grated coconut or desiccated coconut into the pan and roast on low flame till the coconut grating becomes light golden brown. Add turmeric powder, red chilly powder and coriander powder into the pan and saute well along with roasted coconut on low flame. Switch off the flame and transfer the roasted coconut masala mixture on a plate to cool.

4). Once cooled add the roasted coconut masala mixture in a small mixer grinder and grind to a fine paste till oil seperates and without adding water.Keep aside the ground roasted coconut masala paste.

5). Soak tamarind in 1/2 cup of water for few minutes. Squeeze and extract tamarind water and keep aside.

Method:-

1). Heat 1tbsp coconut oil in a wide bottom pan.Add thinly chopped shallot (ulli /sambar onion) into the pan and saute well.Add crushed ginger and 1 sprig curry leaves into the pan and saute well on low flame until shallot slices become light brown in colour.

2). Add thinly sliced button mushrooms and little salt into the pan and saute well on medium high flame.

3). Do not add water into the pan. Water will come from mushroom. Saute well till the water from mushroom slices has been evaporated and mushroom slices becomes soft.

4). Add ground roasted coconut masala paste into the pan and mix well.

5). Add extracted tamarind water and required salt into the pan and mix well.

6). Add 1/2 to 3/4 cup of water into the pan. Mix well and make it a gravy consistency and boil on low flame. Once the boiling bubbles starts to appear switch off the flame.

7). Heat 1tbsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add broken dry red chilly pieces and 1 sprig curry leaves into the pan and saute well in oil for a second and switch off the flame.Pour the above seasoning into the mushroom coconut masala curry.

8). Transfer the mushroom theeyal/ mushroom masala curry to a serving plate.

Very tasty Mushroom Theeyal / Kerala Style Mushroom Curry is ready to serve with rice.

Mushroom Chilli Gravy

 Mushoom chilli is a very tasty gravy made with button mushroom goes well as a side dish with chapathi, phulka, fried rice and puri.

The following ingredients are needed to prepare Mushroom Chilli Gravy..

Ingredients:-

Button mushroom.-1 cup chopped
Capsicum.        -1
Green chilly.    -3
Pepper powder.-1tsp
Chilly powder. -1/2 tsp
Tomato.            -3
Onion.              -1 big
Garlic.              -5 cloves
Tomato sauce.  -2 tsp
Soya sauce.       -2 tsp
Corn flour.        -2 tsp
Sugar.                -1tsp
Oil.                    -1 tbsp
Salt.                   -to taste
water.                -as required

Instructions:-

1). Chop button mushroom into medium thick pieces.Chop capsicum into medium thick pieces.Peel and chop onion into medium thick cubes.Chop green chilly into small pieces.Chop tomatoes into medium thick cubes.Peel and chop garlic into small round pieces.

2). In a small bowl add 2 tsp of corn flour and 4 tbsp of water and mix well without lumps. Keep aside  the cornflour slurry.

Method:-

1). Heat 1 tbsp oil in a wide bottom pan and add chopped garlic pieces and saute well for a minute. Add chopped green chilly and chopped onion cubes into the pan and saute well.Add chopped capsicum and saute well.

2). Add chopped button mushooms, pepper powder and red chilly powder into the pan and saute well.

3). Add tomato sauce and soya sauce into the pan and mix well.Add required salt and little water into the pan and mix well. Boil and cook all the ingredients for a minute on low flame and saute well in between.

4). Add chopped tomato cubes into the pan and saute well on low flame.

5). Add cornflour slurry into the pan and mix well.Lastly sprinkle 1tsp sugar and mix with all the ingredients for a minute and switch off the flame.Transfer the mushroom chilly gravy to a serving bowl.

Very tasty Mushroom Chilli Gravy is ready to serve.

Veg Chilli

Veg Chilli is a very tasty and easy to prepare starter made with mixed vegetables.Veg Chilli recipe is given below with photos.

The following ingredients are needed to prepare Veg Chilli.

Ingredients:-

Cabbage.             -1/2 cup chopped
Carrot.                 -2
Capsicum.           -1/2 cup chopped
Onion.                 -1
Garlic crushed.    -3
Garam masala.    -1tsp
Pepper powder.   -1tsp
All purpose flour.-1/4 cup
Corn flour.           -1/4 cup
Salt.                      -to taste
Oil.                       -for deep frying

For Preparing Veg Chilly:-

Garlic chopped. -10 cloves
Onion.                -1 diced
Capsicum.          -1diced
Soya sauce.        -1tsp

Green chilly sauce.-1tsp

Red chilly sauce.-1 &1/2 tsp
Tomato Ketchup.-1 &1/2 tbsp
Vinegar.              -1tsp
Corn flour.          -1tsp
Water.                 -1/2 cup +2 tbsp
Oil.                     -1tbsp

Instructions:-

In a small bowl add 1tsp corn flour and 2 tbsp of water and mix well without lumps. Make a corn flour slurry and keep aside.

Method:-

1). In a mixing bowl add 1/2 cup finely chopped cabbage, 2 finely chopped carrot, 1/2 cup finely chopped capsicum, finely chopped 1 onion, 3 crushed garlic cloves, garam masala powder, pepper powder, required salt and mix well.

2). Add 1/4 cup all purpose flour and 1/4 cup corn flour into the bowl.Mix well and combine the veg mixture to form oval shaped mixed veg balls. Make oval shaped mixed veg balls and keep them on a plate.

3). Heat oil in a deep frying pan. Put the oval shaped mixed veg balls into hot oil and deep fry them on medium flame till golden brown. Remove the deep fried veg balls from hot oil with a slotted spoon and transfer it to a tissue paper to absorb excess oil.

4). Heat 1tbsp oil in a wide bottom pan. Add finely chopped 10 garlic cloves and saute well. Add diced onion and diced capsicum into the pan and saute well.Add soya sauce, green chilly sauce, red chilly sauce and tomato ketchup into the pan and mix well. Add required salt and 1/2 cup of water and mix well.Boil on low flame.Add corn flour slurry and mix well. Add deep fried oval shaped mixed veg balls into the pan and toss well.Add vinegar and mix well on high flame. Once the gravy thickens switch off the flame and transfer the Veg Chilli to a serving bowl.

Very tasty Veg Chilli is ready to serve.

Note:- It can be made as a gravy also if you want to increase water quantity.