Simple & Delicious Indian Recipes
First to make the stuffing, take a bowl and add potatoes, peas, onions, green green chilies, cilantro, red chili powder, salt, ginger garlic paste, amchoor powder and garam masala.
Mix together, and add any extra spice to taste. Keep aside.
Take a bowl and add water and dip a slice of bread in water then squeeze excess out between your palms.
Some people remove the crusts first, but I prefer to keep them.
Add about 2 tbsp of potato mixture to the center (more/less depending on size of slice). Make a roll in whatever shape you’d like.
Repeat for all bread and keep aside.
Start a fry pan on medium heat. Add oil and wait until oil is hot.
Put a roll into the oil and fry until every side is brown. Remove and put on a paper towel to remove excess oil.
Fry all the rolls in the same manner. Make sure the pan is not too crowded, otherwise the rolls may break or not be crispy.
Serve piping hot or room temperature with green or imli chutney and tea/coffee. Enjoy!
These rolls keep well in the fridge in an airtight box – they’re great for traveling, parties, and picnics. You can also assemble the day before frying.
This recipe is good for fasting times, easy to make. Made with flour, vegetables and served with dhai, tea it’s a complete meal, protein carb,and vegetables. I believe if you always try to eat protein, carbs, fat , and fiber. Then My mind will be happy and we will always be satisfied . Try this tip in your everyday planning meal.
At the start of spring season, the festival of Holi or sometimes called festival of color is incomplete without some scrumptious dishes shared with family and friends. Kanji Vada is one such dish that is savored during the festival. It is a spicy drink made with spices such as mustard seeds, asafoetida, red chili etc, served along with vada made from moong dal. It is fermented, sour, tangy and spicy at once, is an excellent probiotic, good for health and can easily be made at home.
Second week of New Year is the time when large parts of the country are shivering under intense cold waves, the fields are green again and the harvest is beckoning. This time of the year is celebrated with different names in different parts of India (Lohri, Makar Sankranti, Pongal, Uttarayan, Magh Bihu and Poush Sankranti etc.)
Being winter time, sweets made out of jaggery are made and distributed among family and friends. I tried laddus using puffed rice and jaggery and it came out very well.