Evergreendishes

Category: evening snacks

  • Mocha coffee cookies

    Mocha coffee cookies

    Jump to Recipe Print Recipe

    Mocha Coffee Cookies are exquisite and melt in the mouth cookies. Serve it as a snack or with milk in the mornings.  Recently, I was selected for the Belly Nirvana Campaign by Plattershare in association with Place of Origin Indian Tastes Delivered. I received a Leo Breakfast Blend Coffee Powder and Mocha Chocolate drink powder.

    Leo Breakfast Blend Coffee Powder is in  60: 40 ratio, i.e it is 60% coffee powder and 40% chicory. The aroma is exhilarating and the strength of the coffee is strong. It is made with the finest beans of coffee. The chicory unlocks the flavour giving it a rich flavour.  We liked the coffee and I highly recommend it.

    The Mocha chocolate powder can be used for various purposes. It is ideal to use it in milk. I made a milk shake for my hubby and daughter and they did like it.  It was tasty and flavoursome. Mocha Chocolate powder can be used in baking cakes and cookies. The Mocha powder is unique and has freshness in its taste. I shall definitely order the same brand again.

    Mocha flavour blends well with coffee and makes  a good and unique recipe. The coffee and chocolate medley is simply aweome and I am loving it.  I will be making a few more in the next few days.

    I made  coffee cookies using these two products and it was awesome. The cookies were soft and melt in the mouth.

    mocha coffee cookies
    mocha coffee cookies

    Mocha Coffee Cookies Recipe

    Ingredients:     (Measurement used: 1 cup =200 grams)

    • 1 cup all purpose flour
    • 1/4 cup almond flour
    • 1/8 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 2 teaspoon leo breakfast blend coffee powder
    • 2 teaspoon mocha chocolate powder
    • 1/3 cup butter
    • 1/2 cup brown sugar
    • a little ghee for greasing

    Method:

    1. Sieve all purpose flour, almond flour, baking powder and baking soda together .
    2. The butter should be at room temperature. Mix butter and sugar till it is soft.
    3. Mix coffee powder and mocha powder to it.
    4. Now, mix the flour slowly into the mocha coffee mix.
    5. Do not knead it hard.
    6. Keep it aside for ten minutes.
    7. Grease the plate with a little ghee.
    8. Take a small lemon sized ball, flatten it and place it on the tray. Keep them at an inch apart.
    9. Pre- heat the oven at 200 degree celsius.
    10. Bake it for ten minutes at 200 degree celsius.
    11. Let them  cool on rack.
    12. Repeat for the rest of the dough.
    13. Store in an airtight container.
    mocha coffee cookies
    mocha coffee cookies
    mocha coffee cookies
    Evergreendishesdev

    Mocha Coffee Cookies

    Mocha Coffee Cookies made with finest ingredients does taste good. It is tasty and melt in the mouth.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings: 12 cookies
    Course: Snack
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1 cup all purpose flour 1 cup =200 ml used in recipe
    • 1/4 cup almond flour
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon baking powder
    • 1/2 cup brown sugar
    • 1/3 cup butter
    • 2 teaspoon leo coffee powder
    • 2 teaspoon mocha hot chocolate powder

    Method
     

    1. The butter should be at room temperature while using.
    2. Sieve the flour along with baking soda and baking powder.
    3. Mix butter and brown sugar together. Beat it well. Add mocha hot chocolate powder and coffee powder to it. Mix it .
    4. Now, mix the flour into the mocha coffee mixture. Do not knead it hard. Keep it aside for ten minutes.
    5. Pre-heat oven at 200 degree centigrade.
    6. Grease a tray. Take small lemon sized balls, flatten and arrange on the tray at a distance.
    7. Bake for ten to twelve at 200 degree centigrade.
    8. Once it done, let cool on the rack.
    9. Keep it in an airtight container.
    mocha coffee cookies
    mocha coffee cookies

    Plattershare is a popular social media for food lovers, food professionals and food businesses. It is good place for food enthusiasts to connect.

    Places of Origin is a online portal to get sweets and snacks of various parts of India. They have a wide range of sweets as burfi, ladoo, snacks, biscuits, dry powders pickles and more. The quality of the products is good and it is reasonable. No shipping cost is charged. The Mocha Chocolate Powder is a must try.

    The Coffee powder is a treat for the coffee lovers. It has a nice aroma and strong taste of coffee. It has a bittersweet richness that is given by the blend of coffee and chicory. Do savour these by checking the links.

     

    Disclaimer: This post is in brand collaboration with Places of Origin and Plattershare. I have received the products  to recreate my own recipe and post it here and on plattershare. All views written here are my own and not supported by anyone else. No monetary benefits are given for the same.

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  • Kadale kalu usli/ black chana sundal

    Kadale kalu usli/ black chana sundal

    Kadale Kalu Usli / Black Chana Sundal is often made during Ganesh Chaturthi and  Naga Chauti. It is usually served during haldi kum kum to married ladies.

    Black chana is predominantly used during religious ceremonies. It is usually made as a spicy usal or sundal and served during poojas and ceremonies. Ganesh puja, Naga chauti and during Mangal Gowri puja it is prepared. Today is Naga Chauti and thought I will post the recipe of kadale kalu usli  / black chana sundal. It is tasty and can be prepared more often as a snack or accompaniment.

    Kala chana is dark brown and smaller in size than yellow chick peas. It needs to be soaked overnight for eight hours.

    The Hindu month of Shravan brings in a lot of festivities. Time to worship the Lord and celebrate with family and friends. Much as we try to move from our  civilisation, our thoughts will not permit to, we want to continue with the rituals and poojas but we cannot do as much as our parents and grand parents have done. Let’s worship and do in the best possible way. Happy celebrations ahead.

    kadale kalu usli
    Kadale kalu usli

     

    Kadale Kalu Usli/ Black Chana Sundal

    Ingredients:

    • 250 grams black chana
    • 1 tablespoon oil
    • 4 green chilly
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • 1 bowl fresh coconut
    • coriander leaves for garnishing
    • 1/2 lemon

    Method:

    1. Wash the black chana and soak it overnight.
    2. Next day, drain the water, rinse it and put fresh water to it. Cook it in pressure cooker for three whistles.
    3. Take a pan and make the seasoning. To make the seasoning, put oil. Add mustard seeds, as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.
    4. Remove the whistle. Drain the water and put the cooked chick peas.
    5. Add salt and mix well.
    6. Put the grated coconut and heat for sometime.
    7. Garnish with fresh coriander leaves.
    8. Adding of lemon juice is optional.

    Take a tip:

    1. Adjust quantity of brown chana as per your need. The quantity given here  is big and serves eight people.
    Kadale kalu usli
    Kadale kalu usli
    Evergreendishesdev

    Kadale kalu usli/ Black chana sundal

    Kadale kalu usli is a spicy dish that can be served as a snack or accompaniment. It is prepared during Naga Chauti and Ganesh puja. 
    Print Recipe
    Prep Time 8 hours
    Cook Time 30 minutes
    Total Time 8 hours 30 minutes
    Servings: 8 people
    Course: Side Dish
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 250 grams black chana
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 4 green chilly cut into pieces
    • few curry leaves
    • salt to taste
    • 1 cup fresh grated coconut
    • 1/2 lemon
    • coriander leaves for garnishing

    Method
     

    1. Wash the black chana and soak it for eight hours.
    2. Drain the water, rinse and put fresh water to it.
    3. Cook it in a pressure cooker for three whistles.
    4. Take a pan and add oil. Put the mustard seeds, as it crackles, put asafoetida, turmeric, green chilly and curry leaves.
    5. Remove the whistle, drain the water and put the cooked black chana to it.
    6. Add salt and mix it.
    7. Put grated coconut and heat for sometime.
    8. Garnish with fresh coriander.
    9. Lemon juice is optional.

    Notes

    • Soaking of black chana for seven to eight hours is essential.
    • Adjust the quantity of black chana as per your need. Soaked chana can be kept in the refrigerator.

    Eating healthy is a choice that we make up for the well being of our loved ones. Make it a practice and you will soon follow.

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  • Roasted paneer slabs/bread roll in steps

    Roasted paneer slabs/bread roll in steps

    Roasted paneer slabs/ bread roll in steps. Easy to make snack for evenings. Paneer stuffed bread rolls are roasted on a skillet.

    Bread rolls are one of the favourite snacks that has been relished by all. The bread is stuffed with a filling that is prepared, rolled , sealed and deep fried. But here, it is shallow fried, thus a guilt free snack. (more…)

  • Cornflakes Bhel | Healthy Chaats Recipe

    Cornflakes Bhel | Healthy Chaats Recipe

    Cornflakes Bhel is a tasty, healthy and easy to make snack at home. Cornflakes bhel is ready in a few minutes if you have the ingredients. 

    Chaats are always welcome at home. They are cherished and enjoyed by both children.  Here is a twist to the usual Bhel Puri made with puffed rice.  Cornflakes Bhel is ideal as a quick evening snack.

    You can use any plain (unsweetened) cornflakes. I tried used organic ragi flakes and it was awesome. There was hardly any change in taste. A few ingredients on hand and you have just got to mix them in a bowl and enjoy!

    It is ideal to store dates chutney in the refrigerator. It is handy to use in these snacks.

    My other chaat recipes are Bhel Puri  Ragda Patties Corn chat

    Happy to inform you all that my e-book “30 Tasty Dal Recipes” is   available on all Amazon websites. Do grab a copy of it. If you get the book, please leave a review later. It encourages me to write more.

    cornflakes bhel
    cornflakes bhel

    Cornflakes Bhel

    Ingredients:

    • 1 cup plain corn flakes (unsweetened)
    • 1 big onion, cut into fine pieces
    • 1 tomato, finely cut
    • 1 tablespoon dates chutney
    • 2 teaspoon green chutney
    • 1/2 cup sev
    • salt to taste
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon chat masala
    • 1/2 teaspoon pepper powder

      Method:

      Dry roast the corn flakes on low flame for two minutes. keep it aside.Take a bowl, put the onions, dates chutney and green chutney. Put the spice powders, sev and salt. Give a stir. Now, put the corn flakes. Mix and immediately serve with topping of tomato.

       

      Take a tip:

     

    • Chutney recipes were posted earlier. You can prepare them ahead and use them when needed.
    • Use any kind of plain cornflakes.
    • Adjust spiciness as per your taste.
    • You can add a few roasted peanuts.
    • Cucumber pieces may be added.
    • You can make it san onion and garrlic.

     

     

     

    cornflakes bhel
    Evergreendishesdev

    Cornflakes Bhel

    Cornflakes bhel is a healthy twist to the usual bhel puri. It is tasty and can be made in a jiffy.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 4 people
    Course: Snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup unsweetened corn flakes
    • 1 big onion finely cut
    • 1 red tomato chopped finely
    • 1 tablespoon dates chutney
    • 2 teaspoon green chutney
    • 1 teaspoon chilly powder
    • 1 teaspoon pepper powder
    • 1 teaspoon chat masala

    Method
     

    1. Dry roast the cornflakes for two minutes on low flame. Keep it aside.
    2. Take a bowl and put the onions. Add dates chutney and green chutney.Mix well
    3. Put salt and spice powders. Give a mix. 
    4. Lastly add cornflakes, mix and serve it immediately. Garnish with tomato pieces.

    Notes

    • Use unsweetened corn flakes.
    • Any kind of cornflakes can be used.
    • Do not add cornflakes at first. It will loose its crispness.
    • Chutney recipes can be referred here.
      • Chutney recipes were posted earlier. You can prepare them ahead and use them when needed. 
      • Use any kind of plain cornflakes.
      • Adjust spiciness as per your taste.
      • You can add a few roasted peanuts.
      • Cucumber pieces may be added.
      • You can make it san onion and garrlic.  
         
         

    Pin Cornflakes Bhel to Healthy Snacks board:

    Cornflakes Bhel is a tasty, healthy and easy to assemble snack. It is a healthy twist to the usual bhel puri.
    Cornflakes Bhel

     

    If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free!

     

  • Gobi Manchurian Dry Recipe | Indo-Chinese Cuisine

    Gobi Manchurian Dry Recipe | Indo-Chinese Cuisine

    Gobi manchurian is a popular Indo-Chinese appetizer. Cauliflower pieces are deep fried and sauted in a mixture of sauces to give a flavoursome dish.

    Chinese dishes have gained immense popularity in our country. They are an amalgamation of Chinese flavours to suit the Indian taste buds, now popularly termed as Indo- Chinese. Many dishes are prepared in this cuisine, but, one snack that always stands out is Gobi Manchurian. It is the hot  favourite of college students, street food, that is found at all joints.

    It is usually served as an appetiser or starter , but can be paired with fried rice or schezwan rice. Different kinds of manchurian are prepared such as baby corn manchurian and mixed vegetable manchurian. But, it is the one made of cauliflower that has gained immense popularity. “Gobi” is the Hindi name for cauliflower. Cauliflower has a pungent odour, but when made into fritters, and drizzled in sauces, it gives a distinctive taste that no other veggie can impart.

    My other Indo- Chinese dishes   Fried Rice, Hakka noodles, alu65, sweet corn vegetable soup

    gobi manchurian

    Ingredients:

    • 1/2 kg cauliflower, broken into florets
    • 1 onion cut into small pieces
    • 1 capsicum, finely cut
    • 1 tablespoon soya sauce
    • 2 teaspoon red chilli sauce
    • 1 teaspoon chilli powder
    • 1/2 teaspoon pepper powder
     For the paste:
    • 8 cloves garlic
    • 2 inch ginger
    • 1 green chilly
    For the batter: Measurement used:1cup=150 ml
    • 1 cup all purpose flour
    • 1/2 cup corn flour
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon pepper powder
    • salt to taste
    • water
    Other ingredients:
    • oil for frying
    • 2 teaspoon oil
    • spring onions for garnishing

    Method:

    1. Put the cauliflower pieces in hot water for five minutes, put them in a colander and allow to dry for sometime.
    2. Make a paste of the ingredients mentioned.
    3. Make a batter of the ingredients mentioned. The consistency should neither be too thick nor thin.
    4. Heat oil in a pan. Put the florets in the batter. When the oil is heated, slowly, take a floret and put it into the oil. Repeat for a few more. Deep fry by turning with a ladle. Initially, put the flame low, then increase it and again reduce it, once they are done. This way, you are going to get perfect fritters.
    5. Repeat it for all the florets.
    6. Take oil in a pan, add the paste, saute it for a few seconds. Now, add the onions and cook it for two minutes. Put the capsicum and cook for another minute.
    7. Now, add the soya sauce, red chilli sauce, apple cider vinegar and the red chilly paste. Put salt and some water. Allow to cook for sometime.
    8. Let it cool. Put the  fried fritters into it and mix well.

    Take a tip:

    Chilly is actually cut into small pieces and put in restaurants, but I have grinded it.

     

    Evergreendishesdev

    Gobi manchurian, recipe in steps

    5 from 7 votes
    Gobi manchurian is a popular Indo-Chinese dish. Fritters are made using cauliflower and tossed in  mixture of different sauces. It makes a perfect appetizer.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings: 4 people
    Course: Side Dish, Snack
    Cuisine: Chinese, Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram cauliflower broken into florets
    • 1 onion
    • 1 capsicum
    • 1 tablespoon soya sauce
    • 2 teaspoon red chilly sauce
    • 1/2 teaspoon apple cider vinegar
    • salt to taste
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon pepper powder
    For the paste
    • 8 cloves garlic
    • 2 inch ginger
    • 1 green chilly
    For the batter
    • 1 cup all purpose flour
    • 1/2 cup corn flour
    • 1/2 teaspoon pepper powder
    • 1 teaspoon chilly powder
    • salt to taste
    • water as needs
    Other ingredients
    • oil for frying
    • 2 teaspoon oil for seasoning

    Method
     

    1. Break the florets into small pieces. The size of the floret determines a slightly bigger size of manchurian.
    2. Put them in hot water for five minutes. Then, put it in a colander.Let dry.
    3. Make a batter with ingredients mentioned under “For the batter”. The consistency of the batter should neither be too thick or thin.
    4. Deep fry the fritters, by putting a few at a time. 
    5. Make paste of the ingredients mentioned under ‘For the paste”.
    6. Take oil in another pan. Add the paste and saute for sometime. Then, add the onions and shallow fry for two minutes.
    7. Now, add the capsicum and let cook for two minutes. Put salt in it.
    8. Add soya sauce, red chilly sauce, apple cider vinegar. Mix a little water in red chilly powder and put it.
    9. Let cook for some time. Allow to cool.
    10. Put the fried fritters in it. Add pepper powder and mix it.
    11. Gobi manchurian is ready to serve. You can garnish it with spring onions.

    Pin it for later: gobi manchurian

     

    If you have liked this post, do share it with your family and friends. It’s summer and the best time to make this one, do give a try and share your picture with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook

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    (Post updated on 25/2/2024 with better pictures !)

  • Alasande wada | Black eyed beans fritters

    Alasande wada | Black eyed beans fritters

    Jump to Recipe Print Recipe

    Alasande  wada (black eyed beans) are one of the tastiest fritters.  It is also known as lobia and karamani. They are crispy on the outside and soft on the inside. It’s the season of fresh black-eyed beans.

    Stir fry and sambar are the usual ones that I make using black eyed beans. Alasande wade  was on the to do list since a long time. Finally, I made it during the weekend. It was tasty and made a good treat.

    You can make it with dried beans also. Soak them overnight.  For the fresh ones, I soaked for two hours.

    alasande wade
    alasande wade

    My other snack recipes are nawabi cutlets kothimbir vadi

    Alasande wada| black- eyed beans fritters

    Ingredients:       Measurement: 1 cup =250 ml

    • 1 cup alasande kalu/  black-eyed bean
    • 2 onions
    • 2-3 green chillies
    •  2 tbsp coriander
    • 1 inch ginger
    • 1 tsp cumin
    • salt to taste

    Method :

    • Soak the black-eyed beans for two hours. If you are using dry ones, soak it over night.
    • Cut onion into small pieces.
    • Put the beans sans water in a jar. Add green chilly, cumin, coriander and ginger to it. Grind to a coarse paste.
    • Add onion and  salt to it. Mix well.
    • Heat oil in a pan.
    • Take a small portion of the mixture and shape it to a fritter.
    • Slowly, put it in the oil. Add a couple more.
    • Deep fry on medium flames. Slowly turn it to the other side.
    • Remove it on a tissue or absorbent paper.
    • Serve hot with tea or as an accompaniment with meals.
    alasande wade | black eyed bean fritter
    alasande wade |black eyed bean fritter
    alasande kalu wade, black eyed bean fritter
    alasande kalu wade, black eyed bean fritter

    alasande wade
    Evergreendishesdev

    Alasande wade, black eyed bean fritters

    5 from 5 votes
    Alasande wade are popular in South India. Black eyed bean is also known as lobia and karamani. They are crispy on the outside and soft within. It makes a good snack with a cup of tea or as an accompaniment with lunch.
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Cook Time 30 minutes
    Total Time 2 hours 30 minutes
    Servings: 15 fritters
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup alasande
    • 2 onion
    • 2-3 green chilly
    • 1 tsp cumin
    • 2 tbsp coriander
    • 1 inch ginger
    • salt to taste
    • oil for frying

    Method
     

    1. Soak the black eyed beans for two hours. If you are using dried ones, you need to soak over night.
    2. Cut onions into small pieces.
    3. Drain the water from the beans, grind it to a coarse paste along green chilly, ginger, coriander and cumin.
    4. Remove it to a bowl. Add salt and onions to it. Mix well.
    5. Heat oil in a pan. 
    6. Take a small portion of the batter and make it into a flattened disc. 
    7. Slowly, let it in the oil. Repeat for two or more fritters.
    8. Deep fry on medium flame. Turn them to the other side, once they are crisp and light brown in colour, remove them on a tissue or absorbent paper.
    9. Serve hot with tea or as an accompaniment with lunch.

    Notes

    1. Soaking of beans is necessary. Dried beans need to be soaked over night.
    2. Do not add water while grinding.
    3. Adjust green chillies as per taste.

    Pin it for later :

    alasande wada
    alasande wada

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Kandhabhaji/ onion pakoda in steps

    Kandhabhaji/ onion pakoda in steps

    Kandhabhaji, onion pakoda, onion fritters, hattikaye, anything you call it, it makes a delicious snack with a cup of hot tea. It is addictive and loved mostly by many.  (more…)

  • Pear smoothie | Pear custard

    Pear smoothie | Pear custard

    Pear is a wonderful fruit to use in various dessert. It is juicy and has a divine taste. Pear smoothie is ideal for children who do not like fruits.

    We are living in an era where an additional hour would always be welcome. Running between errands and deadlines, we just try to do our work in an easy way. I love easy and fuss free recipes. Elaborate method of cooking is usually for weekends or pre planned dinner.

    Serve it along with breakfast  or as an evening after school snack for kids.

    pear smoothie
    pear smoothie
    pear smoothie
    pear smoothie

    Ingredients :

    • 1 litre milk
    • 150 grams sugar
    • 1 tablespoon custard powder
    • 2 pear

    Method:

    • Boil milk. Keep one-fourth cup of milk aside in a bowl.
    • Add sugar. Give a stir.
    • Mix custard powder in milk. Add it to the milk and stir well. Let boil for two minutes.
    • Remove the skin of pear and cut into cubes.
    • Blend to a purée.
    • When the custard is cool mix the purée into it. Chill and serve.
    • Pear Smoothie is ready to serve.
    pear smoothie
    Evergreendishesdev

    Pear Smoothie aka Pear Custard

    A tasty, healthy and easy to make recipe which is ideal along with breakfast or as mid snacks.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: American
    Calories: 560
    Ingredients Method Notes

    Ingredients
      

    • 1 litre milk
    • 100 grams sugar
    • 1 tbsp custard powder vanilla flavour
    • 2 pear

    Method
     

    1. Boil milk. Remove one- fourth cup milk and keep it aside.
    2. Add sugar and give a stir. Continue to boil for sometime.
    3. Mix custard powder in the milk kept aside.
    4. Put this mixture into the milk and stir. Let boil for sometime.
    5. Turn off the gas and allow to cool.
    6. Peel the skin of pear and cut into chunks.
    7. Make a puree of it.
    8. On cooling, mix with the prepared custard. Serve chilled.

    Notes

    • Peeling of skin is optional. If you are a health freak, use with the skin. It has many anti oxidants.
    • Consistency of custard should neither be too thick or thin.

    My other pear recipes can be viewed here

    Pear Icecream

    If you ever make this vegetable spice mix recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking!

     

     

     

     

     

     

     

     

  • Frankie, potato wrap in steps

    Potatoes are not only handy when we do not have any vegetables in the refrigerator, they are versatile too. One can use them in all the dishes, yes even sweets too, they do make a halwa of it ! Yes, today’s dish is of potato, but not a sweet one.  I will be presenting you with Frankie or  Potato Wrap , as some say it.

    I have been making Frankie quite often as everyone likes it at home. It is not only filling but can be packed for the lunch box too. I have tweaked the recipe to my needs and have been following the same.

    It’s again time for our blog hop with the theme as “Anything with  Potatoes  “. Thus, there will be an array of dishes for you to have a glance.

    frankie
    frankie

     

    Frankie, Potao Wraps

    Recipe Type: Breakfast,Snacks
    Cuisine: North Indian
    Author: Jayashree @evergreendishes
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    A wrap that is tasty and easy to nibble on the go or in the box.

    Ingredients

    • For the stuffing : Measurement: 1cup = 200ml
    • potatoes 4
    • onion 2
    • chilly powder 2tsp
    • dry mango powder 1/2tsp
    • garam masala powder 1/2 tsp
    • salt to taste
    • turmeric powder a pinch
    • For the covering :
    • wheat flour 1 cup
    • all purpose flour 1 cup
    • clarified butter 1tsp
    • salt a pinch
    • water for kneading
    • For the paste:
    • mint leaves 1/2 cup
    • coriander 1cup
    • green chilly 2
    • garlic 2 cloves
    • ginger 1/2 inch
    • salt to taste
    • Other ingredients:
    • all purpose flour for dusting
    • oil for shallow frying
    • a little water for binding

    Instructions

    1. Pre-requisites :
    2. Boil the potatoes. Let cool. Remove the skin and mash it.
    3. Cut the onions finely.
    4. Grind all the ingredients under ” for the paste”
    5. To make the dough :
    6. Put the both the flour in a wide bowl. Add ghee and salt and mix it well to get a crumbly texture. Add little water and make a firm dough. Cover it with a cloth and keep aside.
    7. To make the filling :
    8. Add the onions and the dry ingredients to the mashed potatoes. Mix it well and keep it aside.
    9. To make the frankie:
    10. Take a small lemon sized ball of dough and roll it into a thin circle.
    11. Heat a skillet. I prefer using two skillets, one for dry roasting and one for sauteing, but you can use only skillet .
    12. Put the rolled phulka on the skillet.
    13. After a few seconds, flip it to the other side.
    14. Take it on a plate and smear some green paste over it.
    15. Take a ball of the mixture and place it in the middle of the phulka.
    16. Take the edge and cover it over the filling.
    17. Repeat the same for the other side by applying some water.
    18. Close the tiny openings at the top.
    19. Put it on the skillet and drizzle some oil over it.
    20. Cook it on medium flame until light spots are visible.
    21. Flip it to the other side and let cook it properly.
    22. Serve hot with tomato ketchup
    Notes
    I have used only potato for the filling. You may use green peas along with it.[br]I prefer using two skillets while preparing, one for dry roasting of the rolled phulka, and the other for shallow frying. You can use only one.

     

    MAKING OF FRANKIE IN STEPS :

    ingredients for the dough
    ingredients for the dough

    Wheat flour, self raising flour, clarified butter and salt are put in a wide bowl.

    main ingredients for the filling
    main ingredients for the filling

    Boiled potatoes and finely chopped onions, these are the primary ingredients of the filling.

    green paste
    green paste

    mint leaves, coriander, green chilly, garlic and salt are made to a paste in the mixie.

    filling being prepared
    filling being prepared

    Mash the potatoes, add the onions, dry mango powder, chilli powder, chat masala and salt

    filling is ready
    filling is ready

    Mix all the ingredients together and keep it aside.

    dough
    dough

    At first, mix the dry ingredients to a crumbly texture. Add little water and make a stiff but elastic dough. Cover and keep it.

    rolled a ball of the dough
    rolled a ball of the dough

    Take a small lemon sized ball of the dough and roll it into a thin circle.

    on to the skillet
    on to the skillet

    Heat a skillet, and dry roast for a few seconds on both the sides.

    green paste smeared
    green paste smeared

    Smear some green paste over it.

    and the filling goes
    and the filling goes

    Take a ball of the filling and place it the middle of the roasted phulka.

    sealing process
    sealing process

    Close one side of it. Apply a little water on the top side and the adjacent side, so that we can bind them.

    sealing process
    sealing process

    The other side is covered, close the ends too.

    shallow fry on skillet
    shallow fry on skillet

    Put it on a skillet and drizzle some oil over it.

    cook until done
    cook until done

    Roast well on both the sides.

    frankie is ready
    frankie is ready

    Frankie or Potato wrap  is ready to serve !

     

    frankie
    frankie

    Here are the other dishes with potato. Do check them !

    1. Vani – Alu Bhujia
    2. Poornima- Baked Samosas
    3. Piyali-Bhapa Aloo
    4. Padma- Chettinad Potato Fry
    5. Shubha-Aloo Halwa
    6. Swati- Aloo Matar Parcels
    7. Parvathy- Swiss Pancakes

     

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  • Sabudana Vada in Appe pan/ sago snack

    Sabudana Vada in Appe pan/ sago snack

    Sabudana or Sago is commonly used in Karnataka and Maharashtra  states of India to prepare various kind of dishes. From payasam (sweet porridge) to wada (fritters), there are different kinds which are tasty and ideal for fasting and regular days. Today, I am presenting to you a healthier version , Sabudana wada in appe pan.

    The wadas fried in oil are definitely tastier, but they are very addictive and high in calories. I prefer shallow frying  and hence made them in the appe pan.

    Appe pan is available in the market in all major cities. Nirali, Nirlep, Pigeon and Hawkins are some of the popular brands.

    sabudana wada
    sabudana wada

    Here is the recipe and step by step pictorial description  below.

     

    Sabudana vada in Appe pan

    Recipe Type: Snacks
    Cuisine: Maharashtrian
    Author: Jayashree @evergreendishes.com
    Prep time:
    Cook time:
    Total time:
    Serves: 50
    Tasty balls of sago made guilt free in appe pan.

    Ingredients

    • sabudana 1/2 kg
    • ground nut 1 bowl
    • green chilly 8
    • potato 1
    • cumin 1tsp
    • oil for shallow frying
    • salt to taste

    Instructions

    1. Pre-requisites
    2. Wash the sabudana in water and then soak it with a little water above them for four hours.
    3. Roast the groundnuts and let cool. Then grind it coarsely.
    4. Boil the potato and keep it aside.
    5. Grind green chilly and cumin to a paste.
    6. To make the dough :
    7. Take the soaked sabudana and slightly mash it with hand.
    8. Add the groundnut powder, mashed poitato, green chilly and salt. Mix well.
    9. To make the wada :
    10. Make small lemon sized balls.
    11. Heat the appe pan.
    12. Put a few drops of oil in each of the pockets of the mould.
    13. Keep the balls and cook on medium flame. Drizzle some oil over them.
    14. Turn them around with a spoon or fork after three minutes.
    15. Once they are brown, remove them and serve hot.

    Notes

    • Cooking on slow flame, makes them more crispier.
    • To deep fry, follow the same recipe, but flatten them like tikkis and deep fry. At this stage, you can even deep freeze some to use later. First, flatten them and put them on a wide plate and deep freeze, Later, keep them covered in a container and use them when needed.

     

    soaked sago
    soaked sago

    Soaked sago after four hours. They are swollen up and soft to touch,

    roasted groundnuts
    roasted groundnuts

    Roasted groundnuts, I use them with the skin.

    to be grinded
    to be grinded

    Green chilly and cumin to be grinded sans water. I used eight chillies and it was slightly spicy.. Adjust them to your needs.

    ingredients at a glance
    ingredients at a glance

    All the ingredients at a glance. Ground nut powder, boiled potato and chilly paste.  I used only one potato !

    mixing of ingredients
    mixing of ingredients

    Mixing of ingredients, chiily paste, groundnut powder and lastly potatoes along with salt.

    making of balls
    making of balls

    Shaping into balls.

    a few balls are ready
    a few balls are ready

    A few balls are ready to be cooked.

    being cooked in appe pan
    being cooked in appe pan

    Heat the appe pan. Put a few drops of oil in the pockets and slowly keep the balls to  cook. Cook on medium flame and after sometime turn them around.

    Sabudana wada in appe pan  are ready to serve. You may use tomato ketchup or green chutney along with it.

    sabudana vada in appe pan
    sabudana vada in appe pan

    Serve with hot tea !

    Take a tip:

    The sabudana should be swollen and soft to touch. If not, they will not be good to eat.

    Pin it for later:

    sabudana vada in appe pan
    sabudana vada in appe pan

    Here is the Sabudana Khichdi recipe if you ever want to recreate.

    Sending this to Saucy Saturdays Link up 54 and Lou Lou Girls Linky Party

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon.

    Did you know that mint leaves stay fresh in a wide steel container? It is best to keep them with the stalks and use as required. Subscribe to get a Book of Handyhints !