Category Archives: Any Time Foods

Smorgastarta – Sandwich cake

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This post goes to the facebook group Home Bakers Guild, as part of their Blogger Tuesdays

Hi all,

I am back. And you have no idea how glad I am to be back!

I am happy, because if it weren’t for the Guild and Blogger Tuesdays, my blog vacation would have become a blog break! It was already bordering somewhere there, but let’s not go there now. There will be a post, every Tuesday recipe the whole of this month. Let’s begin with that and slowly take it from there.

Like I wrote last week, we shifted to U.S. one and a half months back. Right from finding a steering wheel in the passenger seat in your car (they switched it, would you believe!!) to finding just empty space inside the closet (in India, you will have built-in shelves inside wardrobes), everything is different. None of the changes are big, but it’s been a deluge of small ones.

The inevitable question from everyone has been,”How do you find the place? Do you like it?”. It’s a simple query, but I find it the most difficult one to answer. Because I miss home the minute I hear it. Coming to think of it, I don’t even know which home I am missing – our house, my in-laws house or my parents’ house… food for thought!

But then, that’s life and you go where it takes you. And be happy about it. It’s different from what we have known all our life, but that doesn’t mean that it’s bad. It means that you need to open up a bit more.

And once you open up your mind, you might enjoy a different, but delightful experience. Not unlike the cake here.

Whoever thought sandwich can get dressed up like this!?

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Smogastarta is a popular sandwich cake from Sweden. It’s savory and is served chilled. It’s apparently served for birthdays, weddings, funerals and all sort of gatherings (says Wiki).

It’s really versatile…it can be an appetizer (small individual portions), lunch or even a wedding cake! It’s a non vegetarian dish by default, but again it can be easily adapted into vegetarian or a vegan avatar.

The sandwich filling options are endless. I tried my usual Nita Mehta cottage cheese filling. Egg salad would be good with this. A combination of potatoes and peas mashed along with some pudina chutney would be wonderful and filling as well. The ‘frosting’ recipes also vary a lot. It usually includes cream cheese, but I was happy with thick yogurt itself.

Do try out this cake. A truly ‘hatke’ (different) cake..

smorgastarta

Recipe source: the internet, Saveur

Ingredients:

  • Bread, home made or ready made. If baking at home, a 6″ round pan would be the best
  • Sandwich filling of your choice
  • Decorations : vegetables of your choice
  • Yogurt and mayonnaise for the ‘frosting’

What I used: 

  • Three slices of whole wheat bread, cut using a sharp lid
  • Filling 1:  (Recipe source: Nita Mehta’s Sandwiches book)
    • 2 tbsp cottage cheese or grated paneer
    • 1 tbsp tomato ketch up
    • 1/2 tsp ginger garlic paste
    • 1 tbsp chopped coriander leaves
    • salt and pepper for seasoning
  • Filling 2:
    • 2-3 tbsp finely chopped salad vegetable (lettuce, carrot, cabbage)
    • 2 tsp mayonnaise
    • 1 tsp thick yogurt
    • salt and pepper
  • Outer frosting:
    • 3/4 cup thick yogurt (this qty varies depending on the size of the bread)
    • 2-3 tbsp mayonnaise (this varies in proportion to the yogurt)
    • salt

Method: 

If you are baking the bread, follow the recipe and bake it in a 6″ round pan. Once it’s baked and cooled completely, level the dome and cut into one or two layers.

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Here, I have used a sharp dabba for cutting the bread into a circle. Three slices for two layers.

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Make the fillings. This is cottage cheese + ketch up + ginger garlic paste + coriander leaves. Mix and fill one layer.

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Fill the other slice also with filling of your choice.

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Make the ‘frosting’ recipe by mixing yogurt and mayonnaise. Add salt to taste. Check the seasonings and adjust per taste. Add this to the assembled sandwich.

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Coat the sandwich all over and decorate as per your wish. Since I was covering the bread all over with coriander leaves and cherry tomatoes, I was not striving for a smooth finish.

You can decorate with chopped cucumber, boiled eggs, lettuce, carrots…whatever you like and goes well with your sandwich.

Chill and server your smogastarta. Enjoy!

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Filed under Any Time Foods, Break Fast Recipes, Cakes and Bakes

Masala Dosa – Lunch box style

masaladosa-001

Every time I get to meet my cousin, its “food time”. My BIL also cooks and their cooking mantra is “Simple, but tasty food”. They don’t bother with cumbersome cooking, just light foods that are easy to make.

Along with new recipes, I learn ‘re-invented’ foods also from them. Masala dosa is something I have been making forever, but this version ensures that you can pack it for your kid’s lunch and he doesn’t come back and tell you that “the masala kept falling all over, Mommy!”

All one has to do is to mash the potato masala filling nicely. Mash them up so that you can apply it like a paste and then the dosa would just stick to it! That makes it easy to pack it for lunch. Don’t you think so?

masaladosa

Makes filling for about 8 dosas, depending on how much filling you use for each dosa

Ingredients:

  • Dosa batter (ready-made or home-made)
  • Potatoes                               :           3 big
  • Onion                                     :           1 medium, chopped
  • Green chillies                     :            3-4, chopped very fine (or per taste)
  • Ginger                                    :           1″ piece, minced
  • Turmeric powder             :           1/4 tsp
  • Mustard seeds                   :             1 tsp
  • Curry leaves                      :              8-10, chopped very fine
  • Salt
  • Oil

For the red chilli chutney:

  • Red chillies soaked in warm water       :  8-10
  • Garlic pods                                                     :   4-5
  • Tamarind paste                                            :   1 tsp
  • Salt, as needed

Method:

  1. Wash and clean the potatoes. Cook them till they are well done, I do this in the pressure cooker for about 4-5 whistles. When cooked, peel, cut them into bigger pieces. Once they are cool enough to touch, break them as small as you can with your hands or with the back of a ladle and keep aside.
  2. Chop the onions fine. Mince the ginger, curry leaves and green chillies.
  3. Heat 1 tbsp oil in a pan and add the mustard seeds. Once they crackle, add the curry leaves. Add the onions and chopped ginger and green chillies and cook till the onions change colour.
  4. Once the onions are done, add the potatoes, turmeric powder and salt. Mix well.
  5. Now, using a masher, mash the masala well. We want as little lumps as possible. Taste test and adjust the seasoning. Once done, keep aside.
  6. For the red chili chutney, soak the red chillies in warm water for about 30 minutes. Drain and grind it with garlic pods, tamarind paste and salt, adding a bit of water to make a paste. This stores well for over a week when stored properly and refrigerated.

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Keep your masala and the red chutney ready. Mash the masala well so that you don’t have many lumps.

Spread the dosa batter in the hot tawa, try making it as thin as possible. The sides, especially should be as thin as possible. Take a spoon of sesame seed oil/ghee and pour it all around the sides of the dosa. This makes it easy to take it off the pan.

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Spread about 1/2 tsp of the chilli chutney on top of the dosa. The chutney is spicy, so skip it for kids.

Take 1 tbsp of the masala filling and spread it on one half using the back of a spoon or another wooden spatula. Take some more and again spread, ensuring that half the dosa is covered with a layer of masala.

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Fold the dosa over and let it cook in medium flame for about 15-20 seconds. Turn over and cook the other side too.

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Take off the heat and cut it into four pieces. Ready for the lunch box!

Skip the chilli chutney when giving it to kids. For adults, its not that spicy since we are using only a little bit. A bit of the chutney can be had as a side dish as well for the dosa.

masala dosa

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Filed under Any Time Foods, Break Fast Recipes

Corn Soya Cutlets

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I love sweets. I can’t imagine anyone not liking sweets.

Even after 9 years of staying together, I am always surprised when my husband says ‘No’ to a piece of cake or chocolate. I can’t imagine doing it!

My husband is not alone. A couple of my son’s friends’ too don’t like sweets. For my son’s birthday party, some of the kids stayed away from the cupcakes and chocolate pudding, preferring the cutlets and sandwiches instead.

But these cutlets were hit with not just the sweet hating kids, with sweet loving as well.

For every bite, the kids screamed,”This is the BEST cutlet in the whole wide world.”

And my husband said,”Amen” to that.

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When something is so good, you can take it for granted that my contribution is minimal. These cutlets were my friend’s birthday gift for my son.

I hanged around the kitchen acting as if I was helping her,  as my friend did all the work. She made the filling 3 days before and on the day of the party, she came 3 hours before and deep-fried these for me.

Enjoy her love for my son and praise her efforts while I bug her again to make these for my birthday ;-)

cutlets

Recipe Source: My friend

Makes : about 30, depending on the size

Ingredients:

To make the tikkis:

  • Mixed Vegetables               :             3.5 – 4 cups**
  • Soya Chunks                         :             1 cup
  • Potatoes                                 :             4-5 medium sized
  • Onions                                     :             3 big
  • Green chillies                       :              3 -4, or per taste
  • Ginger garlic paste             :             1 tbsp**
  • Garam Masala                      :             1 tsp
  • Coriander leaves                :              2-3 tbsp, chopped
  • Oil                                             :             2-3 tbsp
  • Salt, Pepper

To make the cutlet:

  • Egg whites                                              :              from 2-3 eggs** (Can use maida(flour) +water)
  • Bread crumbs(ready made)            :              3/4 cup
  • Oil to deep fry

**See Notes

Method:

  1. Soak soya chunks in a bowl of water at least 30 minutes ahead. Keep aside. I use plain water itself.
  2. Wash and clean the potatoes and pressure cook them. I always cook a potato or two extra, just as a back up.
  3. Wash and peel the vegetables. Dice into 1″ cubes. Pulse them in the food processor or in the mixie jar itself. Don’t grind them, instead just pulse them couple of times. What we are looking for is finely minced vegetables.
  4. Peel and chop the onions finely. Chop the chillies as well. Heat 2 tbsp oil in a non stick pan and add the onions and sauté till pink. Add the ginger garlic paste (or 2 tsp each of finely minced ginger and garlic). Add the chillies and cook for 2-3 minutes more.
  5. Add the minced vegetables. Cook covered in a low flame until the vegetables are done, stirring now and then.
  6. When the vegetables are cooking, prepare the soya chunks and the potatoes.
  7. Squeeze as much water as you can out of the soya chunks and pulse them in the food processor or mixie to get finely minced pieces. Again, don’t grind them, just pulse them couple of times.
  8. Peel and mash the potatoes and keep aside.
  9. When the vegetables are almost done, add the soya to it along with coriander leaves, garam masala, salt and pepper. Mix well and cover and cook again for sometime.
  10. Check the taste and adjust the seasoning. I find that this soya and vegetable mix itself is tasty and can be had as a side dish.
  11. Once its cooked completely, take off the heat and let it cool completely. We have to mix the potatoes by hand and so it’s important that the vegetables are cool enough to handle.
  12. Add the mashed potatoes and mix well with your hands. Ensure that there are no lumps. Check the taste and add salt if required. This mix can be made ahead and refrigerated for 3-4 days. You can even shape them into tikkis and refrigerate them.
  13. At the time of frying, take the mix out and shape them into round or oval cutlets.
  14. Heat oil to deep fry. Take a slightly flat bowl. Whisk the egg whites in it and keep aside. In another plate, spread the breadcrumbs into a thick uniform height layer.
  15. Prepare the cutlets. Take them one at a time, dip it in the egg white and then coat it with bread crumbs on all sides. Slowly pat the excess off.
  16. Deep fry 2-3 cutlets at a time, depending on the size of the pan. Turn once in between and the cutlets are golden brown, take off the oil and drain on a paper towel.
  17. Serve with tomato ketch up or eat them hot as such.

**Notes:**

  1. For the vegetables, you can use any combination of carrot, cabbage, kohlrabi(knol khol), corn, beans etc. You can add beetroot as well, but the taste and colour will vary a bit. For this cutlet, it is a combination of corn, carrot and kohlrabi.
  2. For soaking soya chunks, plain cold water is enough, but the soaking time will be more.
  3. Instead of ginger garlic paste, use finely chopped ginger and finely chopped garlic.
  4. Use ready made breadcrumbs for this. If making at home, use rusk instead of bread.
  5. A slightly thick paste made of all purpose flour/maida and water can be used instead of egg white.

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Corn Capsicum Sandwich

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I have always been “Honey, we have guests tonight. What is the delivery guy’s number?” kind of person. Making food for a crowd is just not my thing. My BP goes up, sugar comes down and I am a total nerve wreck!

Not to mention that the couple of trials have been disasters!

So whenever some one comes home, I call up anyone and everyone who deliver food to my place. I prefer to enjoy a nice relaxing time catching up with people than catching up with stove.

So when my son wanted to celebrate his birthday (“like all my friends do, Mommy”), I was so sure that I will be ordering food from outside.

corn capsicum sandwich

But then some how somewhere we all decided that I will be doing the whole thing by myself.

Well, it helped that the attendees were kids and it was tea time. I don’t think I would ever have had courage to cook for 12 adults!

Anyway, the day came and went. And I survived. So did the kids. In face, the kids were happy and they had a great time. They went home with tummies full and we had an empty sandwich tray in return. And you have no idea how happy that made me :-)

corncapsicumsandwich

Recipe Source : My friend

Ingredients:

  • Bread slices  :  8

For the filling (4 sandwiches):

  • Onion                                          :        1, chopped fine
  • Capsicum/green pepper     :        1 small, chopped fine
  • Corn                                             :        1/4 cup
  • Milk                                              :       1/2 – 3/4 cup
  • Flour (maida)                           :    1 tbsp
  • Salt & Pepper to taste
  • Oil to sauté

Method:

  1. Wash, peel and chop the onions. Dice the capsicum into small squares.
  2. Heat the sandwich maker, if you have one.
  3. Heat 2 tsp oil. Sauté the onions. When it’s done, add the corn and capsicum. Cook till its softened a bit, but the capsicum should not  be too soft.
  4. Add the maida/flour and cook for 30 sec. Add salt and pepper.
  5. Add 1/2 cup milk and stir so that no lumps remain. You might have to add some more milk to bring it to a slightly thicker than cake batter consistency. It shouldn’t be runny, but it shouldn’t be too thick either. We should be able to spread it in the bread without any problem.
  6. Let it cool for a bit. This can be made 2 days in advance and stored in the refrigerator.
  7. For the sandwiches, spread a tablespoon of the filling to one slice and cover with the other slice. Use a sandwich maker to make the sandwiches.
  8. Serve with tomato ketch up or on its own itself.

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Quick Diwali sweets – MW Mysore Pak & Mathri

mysorepak

Things have not been going well laptop-wise at our place.

We exchanged our old laptop for a new one. We had an older laptop which is now repaired/serviced and has entered reluctantly back to my service now.

My old-new laptop hates me. It times it’s pranks perfectly! It waits until I start typing a mail or a post and before it’s saved, it decides to switch off. Just like that!!

So I have resorted to feigning indifference and ignoring it totally. In moods of revenge, I take out our new laptop and place it right next to the old on, as if to say,”See, I am better off without you!”

I just hope the old one doesn’t find out that the new laptop hates me even more.  It feels too foreign and I am quite lost with it. It doesn’t have any of my food pictures, no bookmarks..

The laptop has a number pad which gets a bit of getting used to. In place of the backspace button, you have the ‘plus(+)’ button. So now, my mails have not only the things I wanted to erase in the first place, but also a lot of +++++ signs!!

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And it has Windows 8!! I am gaping with my mouth open half the time. Sometimes I feel if I lean close and listen, I can hear the machine whispering,”I am too complicated for you, right?”  with the right amount of sarcasm laced in.

With so much of complications, it’s not surprising that I am lagging behind. This microwave mysore pak, which I made for Diwali is coming up only now. It is part of this month’s Kid’s Delight – Festival Sweets special.

Check out the Blogging Marathon page for the other participants.

mysore)pak

This mysore pak was much easier to make as it’s the Microwave version. I made deep fried mathris too for Diwali this time.

Recipe Source: Chitra Vishwanathan

Ingredients:

  • Besan/Gram flour                 :       1 cup
  • Ghee ( melted)                        :       ¾ cup
  • Sugar                                           :  2 cups
  • Water                                          :   ½ cup

Method:

  1. Fry the besan for a minute to remove the raw smell(optional step).
  2. Heat ghee and mix it with besan. Keep aside. Grease a steel plate or a 8″ square cake pan and set aside.
  3. In a big MW proof vessel, mix sugar and water. MW for 2 minutes.
  4. Stir and MW again for 2 minutes. Repeat stirring for every 2 minutes until the sugar is dissolved completely. It took about 6-8 minutes in my MW.
  5. Add the besan-ghee mixture to the melted sugar. MW again for 2 minutes. Remove and stir again every two minutes. It takes about 4-6 minutes. Mine was done in about 6 minutes.
  6. Immediately pour over the  greased plate, shake and level the top.
  7. Let it cool and then cut into small pieces.

lamps

Mathri

Makes: about 20

Ingredients:

  • All purpose flour         :           1 cup
  • Sooji                                  :            2 tbsp (I didn’t use)
  • Chili powder                  :            1/2 tsp
  • Pepper powder             :            1/2 tsp
  • Amchoor powder        :            1/4 tsp
  • Roasted cumin pwd    :            1/4 tsp
  • Salt
  • Omam/Ajwain/Carom seeds :   1/4 tsp
  • Ghee/Oil                          :             2 tbsp
  • Warm water, enough to make a firm dough
  • Oil to deep fry

Method:

  1. In a bowl, add the flour, sooji the spice powders, salt, carom seeds and mix.
  2. Add the ghee and mix. Slowly add the warm water and form a soft, but firm dough. Let it rest for 30 minutes, at least.
  3. Heat oil for deep frying. Divide the dough into smaller balls. Roll out the balls (I used oil for rolling out, not flour), and cut out small circles using a cookie cutter or a sharp lid. Prick the small rounds with a fork.
  4. Fry till golden brown, in medium flame. Take them out and let it rest on a kitchen napkin to drain the excess oil. When cool, store in an air tight container.

mathri1

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Filed under Any Time Foods, Sweets and Desserts

Soya Chunk Cutlets

soya cutlets
The story has to wait.

The recipe has to wait.

My future posts have to wait.

And I have to wait..to get back to my home, to my laptop and then to start blogging again.

Meanwhile, enjoy the pictures of these soya chunk cutlets, a vegetarian version of the Kerala style meat cutlets..while I enjoy a peaceful holiday in Kerala, at my mom’s place :).

See ya soon!

 

soya cutlets

This recipe is off to the third week of Blogging Marathon 31, under the theme ‘Meatless recipes’.

Check out the page for the other participants this week.
soya chunk cutlet

I will be updating the recipe soon, in may be 3-4 days time. Sorry about that, but do come back then and we will get cooking this great recipe, ok?

soya chunk cutlets

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Filed under Any Time Foods, Side Dishes

Fruit and Nut Energy Bar

larabar

I came across this recipe somewhere on the internet and now I have no idea about the source. I just remember the 1:1 proportion of the main ingredients and how easy it was to prepare these.

The addition of chocolate was an idea I got after checking out Vaishali’s larabars. I am glad I added the chocolate!

You can shape these into bars or even as balls to make it easier. Check out the recipe below.

Ingredients:

  • Dates                                                :    1 cup
  • Almonds (or any nut)                   :    1 cup
  • Raisins  (or any other dry fruit) :    1 cup
  • Chocolate                                        :    1/2 cup (optional)

Method:

  1. Run the almonds in the mixer to crumble them a bit. Else you can run them first in the food processor to break them into small pieces.
  2. Add the broken almonds (or other dry nut you are using – peanuts, cashew nuts, pistachios etc.), dates, raisins and chocolate (if using) in a food processor bowl with the chopper blade. Blend until it all comes together as a single ball.
  3. Take off the food processor and spread it in a greased square pan lined with baking paper. Press it down with a flat ladle and let it rest in the fridge for an hour or so.
  4. Cut into squares and serve the pieces. Done!

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The recipe is off to Kid’s Delight : Sweet Treats hosted by Sowya of Nivedanam.

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Owl Cupcakes and A month long marathon!

owl cupcake
My weight bothers me a lot. It bothers my family even more. I am the only one from both my parent’s side as well my husband’s, who is almost clinically obese (just a few decimals away).

I start every single day with a resolution to control what I eat. And every single night I tell myself,”from tomorrow for sure!”

In short, I am not very proud of myself in this matter.

But, the feeling is totally different when you set about something and you meet your goal successfully. The goal for April was to blog continuously for thirty days as part of Blogging Marathon. And all of us did that, successfully.

I have thirty recipes for the month of april and I am as proud as a peacock showing off. Congratulations to everyone who participated and completed this task. And a special thanks to Valli for setting about doable themes, unending patience and putting all the effort to keep the group motivated. In fact, we are actually taking her support and enthusiasm as granted by now :-)

Check out the Blogging Marathon page to know who and all participated.

easy pancakes
For me, personally, this 30 day marathon wasn’t that scary, because by April, I had about 35 recipes in my drafts section. So i was done even before BM started! Except for very few recipes (for matching the theme), I hardly made anything specific for BM 27.

And these recipes accumulate over a period of months. Like this post, for instance. I had to skip a BM for some reason, though the posts were done. It was for a Kids Delight theme of Cooking From storybook (hosted by Archana).

I had made an easy to make Owl cupcakes from Winnie the Pooh theme, a pancake from the book Eddie likes to Eat and a stuffed Empanada recipe (basically bread) from the book Little Red Hen.

Currimbhoy's Shopping
I posted the pancake recipe a couple of days back. The bread recipe got posted long time back, but the owl cupcakes are still there in the drafts section. Hubby told it doesn’t resemble an owl in any possible way, so I was hesitant.

Anyway, I had ready-made cupcakes for the base. Oreo or any chocolate cream biscuit for eyes and chocolate chips for eyeballs and nose.

The above picture of glasses and cookie cutters and bowls are from a shopping spree at currimbhoys Adyar branch. The entire stuff cost me about 1000/- rupees (20 USD, approx.) and I had about 15 single items to show for it.

Anyway, let me close the last post of BM 27 on a big note : Thank You Everyone!

Vegetable Empanada

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Pazham Pori- Banana Fritters

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The mail came sometime in December with a request for response within two weeks. And I replied almost two months later, that too after getting a reminder.

I am talking about the mail from Pallavi, who blogs at Cook-Eat-Burrrp regarding this space being featured in her series ‘Beyond the URL‘.

Yeah, you read it right. This space( ie, My Kitchen Trials) being featured in her space!!

First I thought it was spam, then I decided it was a mistake. But still,the mail took my vanity to a whole new level. Coming to think of it, I don’t think I even sent a proper response to her mail, I was that shocked!

Soon, I started pondering over the questionnaire. “Tell us something about yourself”, it read. And I wrote “My name is Rajani”.

So, now you know why I took two months to finish off the entire thing! It was ‘one word a day’ for a long time :-).

In case you are interested in reading the whole (errrr…..) interview (I can’t believe it even now!!Really!), head out to Pallavi’s space and read it at leisure.

I am serving ‘Beyond the URL’ along with a plate of Pazham pori, something you can never say ‘No’ to! Check out the recipe and the link when you have time. And check out the Blogging Marathon page to know what other participants are doing!

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Ingredients:

  • Ripe bananas. : 2
  • Maida(AP flour) : 1 cup
  • Sugar. : 2 tbsp
  • Turmeric powder : 1/4 tsp
  • Oil. : to deep fry

Method:
For this recipe, the nendran variety of bananas are used. And the riper it is(without being mushy), the better.

Prepare the batter first. Mix the flour, sugar, turmeric powder with a pinch of salt. Add about a cup of water and make a batter which is a bit thinner than idly batter or cake batter consistency.

The batter should coat the banana slices without falling off totally. You might have to add a bit more of water if the batter is thick or a bit of flour if it is too thin.

Heat oil for deep-frying.

Peel and cut the banana into two. Cut each piece lengthwise into four pieces. So totally, you will have 8 thin, kind of rectangular, pieces.

Dip one sliced piece in the prepared batter and deep fry till golden. Repeat with other pieces.

Serve hot with a steaming cup of tea.

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Patra

patra

Kiddo’s annual summer vacation started last Wednesday. And the very next day, I packed my bags, dumped in all of kiddo’s toys in it and headed home.

My brother, SIL and my two-year old niece, Bhagus, were already here when I reached. Kiddo was really looking forward to playing with Bhagus and has been talking only about her for the past one week.

Bhagus was also looking for ‘anna…anna…anna..’ in the whole house from the day she came.

So happiness was in the air when these two met. A lot of hugging, kissing, excitement and offering of toys to each other happened.

Exactly an hour later, kiddo came to me and said:”I don’t want Bhagus for my cousin!”. I could hear a faint:”Anna docha venda” (translated by her mom as: Don’t give dosa to anna”), sound from the kitchen.

And so the summer vacation started. At moment there is a break since my niece has left for Bangalore. I am looking forward to the events that will take place when she will be back a month later.

Coming to the recipe here, its Patra(or Paatra), an anytime snack  made with gram flour and colocasia leaves. This post is under the traditional recipes for Blogging Marathon 27. Check out the others here at the Blogging Marathon page.

patra

Recipe Source: Ribbon’s To Pasta’s

Serves :    4 – 6

Ingredients:

    • Colocasia leaves         :        4
    • Gram flour (besan)   :       1 cup
    • Chilli Ginger paste.  : 1/2 tsp
    • Chili powder             : 1/2 tsp
    • Jaggery                      : 1/2 cup
    • Tamarind                  : 2-3 tbsp
      Salt

Method:

  • Prepare the leaves first. Wash the leaves thoroughly and then carefully slice off thick veins, if any,on the backside of the leaf. Make sure not to tear the leaf while doing this.
  • Mix everything except the leaves in a big bowl and add water to make a thick paste. Add salt to taste.
  • The paste should not be runny, it should be of a dosa batter or cake batter consistency.
  • Apply this paste on the backside of the colocasia leaves. You have to fold both the sides by two inches to the centre. Fold two inches from the top. Then roll the leaf into a tight roll, like a Swiss roll.
  • Steam for about 8-10minutes till done. Once its cool, slice these. Prepare a tadka of curry leaves, mustard leaves and sesame seeds in about a tablespoon of oil. Add this to the sliced paatra and serve.

patra

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Filed under Any Time Foods