Baked Samosa Pinwheel

I watched Manjula’s youtube video on Samosa Pinwheel. It caught my attention immediately. But, I put off the idea of trying the dish in my kitchen as the last step was to “FRY” in oil. I have been struggling to keep off those extra kilos that are gaining on me. So, deep fried snacks were not welcome. Somehow, this pinwheel concept of samosa was luring. I wanted to try it. Then, while browsing I saw a recipe for baked samosa. I was excited. I combined the idea of baking with Manjula’s pinwheel and lo! I had my baked samosa pinwheels.
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Ingredients
For dough:
1 tbsp chiroti rava
1 cup wheat flour
1 tbsp oil
salt to taste

For filling:
2 medium sized potatoes, boiled
1/4 cup peas, boiled
1/4 cup paneer, cut into small pieces(optional)
1/2 tbsp coriander powder
1 tsp jeera powder
1/2 tsp red chilli powder or to taste
1/2 tsp chaat masala
1/2 tsp dry mango powder
1/4 tsp turmeric powder
1/4 tsp garam masala
salt to taste

Let’s begin…
Smash the boiled potatoes so there are no lumps.
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Add the peas and paneer to the smashed potatoes.
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Add all the spice powder i.e. coriander powder, jeera powder, chilli powder, chaat masala, dry mango powder, turmeric powder, garam masala and salt, to the smashed potatoes.
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Mix all the ingredients well. Taste it. Add in extra salt or red chilli powder at this stage if required. Set it aside.
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In a mixing bowl, add chiroti rava, salt and wheat flour. Mix the dry ingredients and then add oil and form a soft dough using required amount of water.
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Refrigerate the dough for 10 mins, then make a big chapati out of the dough. Let the chapati not be very thin. Spread the potato mixture evenly over the chapati. Grease the rolling pin and lighly roll over the potato mixture.
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Pre-heat the oven at 200 Celsius. Now, roll the chapati tightly. Secure the sides by closing it. Roll it several times. Slice them with a width of about 1/4 inch to 1/2 inch.
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For each slice, place them on the platform with flat side down and lightly roll it using the greased rolling pin. Place them on a baking tray covered with a baking sheet. Keep them in the oven for 15-20 mins (time completely depends on your oven). After about 10 mins, turn them over and continue baking.
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Baked samosa pinwheels are now ready! Relish your samosa pinwheels with some green chutney or tomato ketchup and enjoy!
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Godhi hittina Unde

Here is another recipe learnt from my granny. Another one in the Unde or Ladoo series!
This according to me is quite healthy. Why? Because we’ll be using wheat flour. And wheat is healthy! Instead of sugar, we are using jaggery, which again is healthy. Other than wheat flour and jaggery we adding ghee, some dry fruits which again, as we all know, are loaded with nutrition. So we have enough reasons to indulge.. So let’s go ahead guilt-free!
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Ingredients

I have mentioned all the ingredients in my introduction to the dish… here I will be mentioning it again with quantities. With this quantity you can make about -40 ladoos or undes.

2 cups powdered Jaggery
3 cups Wheat flour or Atta
2 tbsp dry coconut or kobri, grated
4 tbsp almonds, blanched and slivered
(You can go ahead and use whatever dry fruits you want)
1/4 tsp elachi or cardamom powder
and GHEE (1 tsp + 2-3 tbsp)

And proceed this way

Place the jaggery in a vessel and pour enough water to almost drown it.

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In a kadai, fry the kobri in 1 tsp ghee till golden brown. Move it to a plate/bowl. Then lightly fry almonds in ghee. Remove it off heat and add it with kobri. On top this add the elachi powder.
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Now add wheat flour to the kadai. Also add the ghee. Fry till wheat flour is fragrant and light brown in color. Once done, remove it off heat and spread it on a plate. Spread the kobri-almonds on top of the flour.

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Now, comes the turn of jaggery. In the same kadai, heat the jaggery along with the water. We need to get a nice jaggery syrup.
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How do we know when to stop heating the syrup? Well, my granny says, take a bowl of water and add some of the syrup into it. If it doesn’t dissolve in water, its good to go.

As soon as the syrup is ready, the following steps needs to be done without taking any break.
1. Add the flour, kobri-almonds to the jaggery syrup.
2. Mix it well
3. Keep some milk in a small bowl. Wet your fingers with milk and jump into action. I mean, start making small balls. image

Let the unde or balls cool down till they are hard as rock on the exterior. It is all ready to savored. So, Enjoy!!

P.S. This unde has really long shelf life. Keep it stored in an air tight container and enjoyed for long time.
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Bataani baath / Peas Rice

Bataani baath is a simple rice dish which can be prepared in a jiffy. This happens to be my daughter’s favorite so I keep preparing it often when peas is available at economical price.

Ingredients
1 cup rice ( I used sona masuri, basmati can be used as well)
1/2 cup peas
1 onion, chopped
1/2 tsp jeera
1 tsp of oil
For grinding
1 green chilli, roughly chopped
2 tbsp mint leaves
2 tbsp grated coconut
1/2 tsp jeera
5-6 peppercorns

What to do with all this!?!
Heat oil in a cooker pan. Once it heats add jeera.

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Once jeera is fried, add the onion.

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Fry till they are pinkish. Now, add the peas. Fry it for a minute.

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Then, add the rice. Make sure you wash it well before adding. Fry the rice for 2 mins.

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Grind chilli, mint leaves, coconut, jeera, peppercorns to form a smooth paste.
Add it to the rice.

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Add 2 cups of water and salt to taste. Pressure cook it. Wait for the cooker to cool.

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Just before serving add a tbsp of ghee and mix the rice. This gives a nice aroma. This step is completely optional.
Enjoy your peas rice with this salad.

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Raja Special – healthy style

Raja special is a peanut snack famous in Mysore and Bangalore. This dish was prepared at the Sports Club and was liked by the Raja, hence the name Raja Special. I found this information in here.

There are many versions of this dish. One using roasted peanuts, another using masala peanuts or congress kadalebeeja. My health conscious aunt-cousin duo have come up with this healthy version. Here s what they do…

Ingredients

1 cup groundnuts/peanuts

2 green chillies, finely chopped ( This is going to make it very spicy, if you want it less spicy use just one)

2 tbsp corriander leaves, finely chopped

1 onion, finely chopped

2 tomatoes, finely chopped

1/2 tsp mustard seeds

a pinch of hing

juice of 1/2 lemon

1/2 tsp of oil

What to do with all this?!?

Soak the peanuts in water for 2-3 hours.
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Pressure cook the peanuts with little salt till they are soft. After it is cooked separate it from the excess water using a colander.
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In a small pan, heat oil and mustard seeds. Once the seeds crackle, add chopped green chillies. Fry it for a min and take it off heat.
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In a bowl, place the chopped onion and tomatoes.
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To this add the fried green chillies. Then, squeeze the lemon juice.
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Add the coriander leaves.
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Finally add the cooked peanuts and toss it well.
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Here is it, a tasty snack which can be enjoyed with a hot cup of tea!
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Carrot Kheer – for Lord Shiva

Today is Mahashivaratri. On this auspicious occasion, I wanted to prepare a sweet dish to offer to the Lord. I saw the carrots that I had just bought yesterday and remembered preparing this healthy dessert ages ago. It seemed like a perfect sweet dish for the occasion. Here is my carrot kheer served with devotion to the Lord.

Ingredients

6 carrots

4 cups milk

1/2 cup sugar

2 tbsp sweetened condensed milk ( I used Milkmaid)

A pinch of cardamom powder

Few cashews and almonds.

For me, this is how much few means 🙂

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Next…

First chop the carrots roughly. Put them into a cooker.

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Add 2 cups of milk to the carrots.Also add the cashews and almonds. Pressure cook them till they are super soft. I pressure cooked them for 3 whistles.

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Once cooked, you might find excess milk in the cooker. Save this milk separately for later use. Move the carrot, cashew and almonds to the blender/mixie jar and wait till it reaches room temperature.

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Then, make a smooth paste of the carrot, almonds and cashews along with sugar.

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In a separate pan or in the same cooker, add 2 cups of milk, the saved excess milk and milkmaid and bring it to boil.

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Once it boils, add the carrot paste and remove it from heat. Mix the milk and carrot paste slowly till they blend well.

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Add the pinch of cardamom powder(I forgot to add it… Duh!). Mix it once and enjoy the drink!

This drink can be enjoyed hot or chilled!

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Cap – tom – corn salad

What’s in lunch box today? Let’s take a look.

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Adding to the list of salads, here is another one. Capsicum – tomato – baby corn salad

Ingredients

1 Tomato, chopped
2 baby corns, chopped
1/2 capsicum, chopped
Few leaves of mint, finely chopped
1/4 tsp of black pepper powder
Salt to taste

Next

Add all the ingredients in a mixing bowl and toss it.
Voila! You salad is ready! Sit back and crunch it away!!

Simple Radish salad

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Presenting you yet another salad. This is a crunchy, yummy salad which can be fixed in mins. It is so tasty that you’ll love it instantly.

Ingredients
2 long radish, grated
2 tbsp of grated coconut
1 tbsp of coriander leaves, finely chopped
Salt to taste

Seasoning
1 tsp of oil
1/4 tsp of mustard seeds
1 green chilli, finely chopped

Proceed like this…..
In a mixing bowl, take the radish, coriander leaves and grated coconut.
In a small pan, heat the oil. Once heated, add mustard seeds. Once they crackle, add green chilli and fry for a few seconds. Add this seasoning to the mixing bowl.
Add salt and toss it well.
Your radish salad is ready!! Simple, isn’t it?
You can eat it as is or add some curds and enjoy it!

Simple green gram salad

My lunch usually consists of salads. This salad I think can be quite filling. Presenting you, the green gram salad…
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Ingredients

One cup green gram (sprouted)
2 med carrots, grated
1/4 cup sweet corn (optional)
2-3 tbsp freshly grated coconut
A few coriander leaves, finely chopped

For seasoning
1/2 tsp mustard seeds
A few curry leaves, finely chopped
A pinch of hing
1 tsp oil
1 green chilli, finely chopped (optional, I prefer my salads bland so I prefer to skip it)

What to do with all this??
All the ingredients mentioned ( except the ones under title seasoning) should be put into a mixing bowl. Toss it so they mix well.
Take a small pan. Place it on low flame. To this add oil. Once oil is hot, add mustard seeds. Once it crackles, add hing, curry leaves. Fry for few seconds and add it to the salad in the mixing bowl.
Give it a toss. Oops!! Forgot to mention salt. Pl do add salt to taste. And relish your healthy snack!!!