October 23, 2018

Diamond Cuts

Festive season along with the breezy winter has made its presence felt. Although good food needs no season or reason, it is simply an excuse to make some deep fried sugary  tea time snacks.

It's strange how memories that have long been pushed to some remote corner of the brain comes popping back on occasions with no particular trigger. That is how diamond cuts made its way into my list.A long time ago (as all stories begin) my mamma lovingly rolled out these dough and the sheer desire to use the spoon that had a wheel on its end to make the diamond shapes got me onto the kitchen slab beside her! I did enquire after the well being of the spoon last time I was home:)



I have used wheat flour, you could easily replace it with Whole Purpose Flour and also use some powdered sugar in the dough itself. Off we go to the recipe.


Ingredients

For the dough-

  1. Wheat Flour - 2 cups
  2. Ghee - 5 tbsp + 1 tbsp
  3. Water - 1 cup warm
  4. Salt to taste
For coating - 
  1. Sugar - 50 gms 
  2. Cardamom - 4 pods
  3. Fennel Seeds - 1/4 tsp
Oil for deep frying

Method
  • In a blender, powder the sugar along with cardamom and cumin until finely done. Set aside.
  • Take the flour in a bowl along with salt. 
  • Add the ghee and mix with hand until a crumb like texture is formed.
  • Add warm water in batches, gently mixing it with hand until it holds together.
  • Knead for a while until the dough holds together perfectly well with no visible cracks.
  • Rub ghee onto your hands and apply over the dough . Cover with cling film or store in an air tight container for about 20 to 30 minutes
  • Make smaller portions out of the dough and roll out each one of the balls thinly.
  • Cut into diamond shapes. ( Use a knife to cut out lines about 3 cms apart across the rolled out dough and cut another set of lines diagonally across the current ones forming diamond shapes.)
  • Heat oil in a deep bottomed pan. Separate the diamond shapes and drop into the oil. Let it cook and raise to the top and flip it over to form uniform brown color.
  • Drain on a kitchen towel and let excess oil seep. 
  • Repeat with the rest of the batches.
  • Sprinkle the sugar mixture over this and toss the diamond cuts gently until coated.
  • Store in air tight container and snack away for month.

August 11, 2018

Stuffed Egg Paratha

Holla!

Back after a break - not a deliberate one though! Life suddenly changed from being a housewife to a corporate housewife! After a hiatus, I am back at work that left me little or no time for anything else. It took a while to set things in order and get back into this world of blogging.

So here I am with a new recipe - Stuffed egg paratha!


kitchenspells.blogspot.com



kitchenspells.blogspot.com

Ingredients

For paratha

  • Wheat Flour - 2 cups + more for dusting
  • Warm water - 1 and 1/4 cup
  • Salt - 1/4 tsp
  • Ghee
For filling
  • Boiled egg - 4 large
  • Onions - 3 medium sized finely chopped
  • Green Chilli -2 to 3 as per spice level finely chopped
  • Coriander leaves - a handful finely chopped
  • Turmeric powder - 1 to 2 pinch
  • Coriander powder - 1 tsp
  • Kashmiri chilli powder - 1/2 tsp
  • Garam Masala - 1 tsp
  • Salt to taste
Method

Making the paratha
  • Take wheat flour in a bowl along with salt and mix well.
  • Pour warm water in batches and using a fork mix it well.Let it remain for 5 minutes.
  • Knead the dough using your hands till it holds together perfectly.It should not be sticky but smooth and elastic.
  • Grease your hands with ghee, apply this over the dough and place the dough in an air tight container for at least 20 minutes before rolling.
Making the dough
  • Hard boil the eggs, remove the shells.
  • Halve the eggs and separate egg whites and yolk. 
  • Finely chop the egg white and crumble the yolk with your hands. 
  • Take chopped onion, green chilly, corriander leaves, all the masala along with salt in a bowl and give a good mix. Finally add the egg white and yolk. Toss them well.
How to stuff the paratha
  • Divide the dough into 10 equal parts.
  • Using a rolling pin, roll out the dough into thin circles. Dust as needed.
  • Place 3 to 4 tablespoon of filling on one of the circles. Spread it out leaving a space about 2 cms on the sides.
  • Smear ghee over the sides and place another circle over this. Press the edges to seal them off well.
  • Roll it to flatten it.
  • Place on a hot tawa and cook on both the sides until cooked through.
  • Take off the flame and smear ghee on both the sides.
  • Serve it hot with pickle!

June 9, 2018

Paratha Egg Roll

Even the best of the hostel food seems bad when the monotony in their menu gets to you. That was the case with our hostel. We were blessed to have non vegetarian food for every dinner except on Fridays but yet after a point in time we began craving outside food.That is how food from Ande ka Funda, a small food joint near our hostel caught our attention. It was very affordable on our student days allowance and quite tasty too - Egg roll, bread omelette, aloo paratha, gobi paratha were their popular items. I took a liking for their egg rolls which came either as single egg roll or double egg roll. The double egg roll made a good meal!

kitchenspells.blogspot.com


My paratha egg roll came into being trying to replicate theirs. Its a favorite due to the simplicity of the whole thing! You need not make paratha from scratch, you could always use the store brought ones when you are in a hurry! The same recipe goes well with chapati too! It is my go to recipe when we need a quick dinner!

kitchenspells.blogspot.com


Ingredients
  1. Plain Paratha - 4 home made or frozen
  2. Egg - 4 large
  3. Onion - 2 big thinly sliced
  4. Pepper powder - 1 tsp ( as per spice quotient)
  5. Kashmiri Red chilli powder - 1 tsp
  6. Vinegar - 2- 3 tbsp
  7. Coriander leaves  - 4 tbsp finely chopped
  8. Ghee for the paratha
  9. Tomato sauce - 4 tbsp
  10. Salt to taste


Method
  • Slice the onions lengthwise very thinly. Add chilly powder salt and vinegar. Mix this with your hands gently crushing the onions. Let this sit for 15 minutes before draining off an excess liquid. Mix in the corriander leaves.
  • Cook all the parathas on a hot tawa greasing them with ghee.
  • It is one egg for one paratha. So break open one egg at a time into the bowl. Add salt and pepper as need and beat the egg well.
  • Pour this egg mixture into a warm tawa keeping the flame on medium low. 
  • Place a paratha on top of this. Give it a minute to cook before flipping it over to the other side. The egg may slightly spill over the perimeter of the paratha but that is fine.
  • Transfer this to a plate. Spread a tablespoon of sauce on the paratha. Place the onions along the length on one side. Roll this into a cylindrical shape and cover using aluminium foil or butter paper. 
  • Repeat this with all the parathas. It is good to eat as is or using a mint dip to go along. Ideal evening snack to beat the hunger pangs.

May 23, 2018

Aval Vilayichathu

kitchenspells.blogspot.com


It is strange how certain food items which did not feature in your favorite list until a few years back, crawl in to the list to remain there. Aval is one such item that made it to the list. I keep wondering why I never attempted making aval vilayichathu earlier! As the name suggests, this dish has its origin in Kerala. It is simple to make, tastes good and above all can be stored for atleast two weeks. It is sweet, leaves behind a happy tummy and all you need is a banana or two to accompany it. Absolutely perfect for the tiffin boxes - kids and adults will enjoy alike.

kitchenspells.blogspot.com


Ingredients
  1. Brown Aval/Poha/Rice flakes – 250 gms
  2. Jaggery – 250 gms
  3. Coconut – 2 cups grated
  4. Water – 1 cup
  5. Cardamom powder – ½ tsp
  6. Dry ginger powder – ¼ tsp
  7. Channa Dal – 4 tbsp
  8. Black sesame seeds – 2 tsp
  9. Cashewnuts – 2 to 3 tbsp
  10. Ghee – 2 tbsp
Method
  • Boil water along with jaggery cubes and let it dissolve completely. Strain to remove impurities.
  • Heat ghee in a deep bottomed pan. Fry the cashewnuts till golden and set it to drain on tissue. 
  • Fry channa dal until it turns brown in color and set it to drain.  Fry sesame seeds until lightly crisp.
  • Pour the jaggery mixture into the same pan. Add the coconut and on medium flame boil until bubbles appear. 
  • Turn off the flame and add aval, dry ginger powder, cardamom powder, channa dal and cashewnuts. Mix well and turn off the flame.
  • Serve along with banana. This can also be stored in air tight container or refrigerated.