Posts Tagged Fried

Scrumbled Eggs

Ingredients:

  1. 2 Eggs
  2. 2 tsp Butter
  3. Salt
  4. Pepper
  5. 2 tbsp milk

Method:

  1. Break the eggs and add salt, pepper and milk to it.
  2. Beat the mixture thoroughly.
  3. Warm a non stick frypan.
  4. Pour the butter and let it melt.
  5. Pour the beaten egg into the frypan and let it cook till the sides are turning solid.
  6. Use a wooden spoon or a spatula, fold the sides into the center. Break the larger pieces into smaller pieces.
  7. When all liquid is dry and it is still moist your scrumbled egg is ready.
  8. Take out the scrumbled egg and serve with toast.

Notes:

  1. Beating the egg incorporates air in the egg. Beating well means fluffier eggs.
  2. Do not use high flame it can burn the egg.
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Lakri Methai

Lakdi mithai, Lakadi mithai

Ingredients:

  1. 2 cups Flour (All Purpose or maida) 400 grams
  2. Elachi/ Cardamon 10 pods pounded
  3. White Sesame Seeds 1 tablespoon
  4. 2 to 3 tbsp Ghee
  5. Pinch of salt
  6. Cool Water
  7. 1 litre Oil for frying

For Syrup

  1. 500 grams sugar
  2. 250 millilitres of water

Method:

  1. Shift the flour well.
  2. Add Cardamon , salt and Ghee to the Flour.
  3. Mix the flour well and rub the flour with the palm of your hand for 10 to 15 minutes.
  4. Add the Sesame seeds and mix well.
  5. Pour water and make a stiff dough.
  6. Break the large dough into smaller egg size dough.
  7. Roll the dough with a rolling pin and cut it into lakri methai shape.
  8. Heat oil and fry the lakri methai.
  9. When all the lakri methai is fried, make syrup by adding the water and sugar together and boiling. Note that we need to keep stirring while making the syrup. It should be thick 3 stringed syrup.
  10. Pour the hot syrup over the fried lakri methai and mix well.
  11. Let it cool and store it in an airtight container.
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Jalebi

Ingredients:

  1.  Maida Flour/ All-Purpose Flour (500 g)
  2. 1 tsp Baking Powder
  3. 1 cup plain Yoghurt
  4. 1 drop Vanilla essence
  5. 2 drops of food colouring
  6. 2 cups ghee for frying (can also use cooking oil)
  7. 4 cardamon pods
  8. Water

Ingredients for Syrup:

  1. 2 cups Water
  2. 2 cups Sugar

Method:

  1. Sieve the flour and mix the baking powder.
  2. Add yoghurt and cardamon to the flour.
  3. Make a batter by adding water.
  4. Cover the batter and set aside for fermenting for a few hours.
  5. Add Vanilla and food colouring to the batter.
  6. Mix the batter well.
  7. Add Sugar and Water in a pot and boil it to make syrup.
  8. Heat oil or ghee in a frypan.
  9. Fill the batter in a kitchen funnel or piping bag and pour it in hot ghee.
  10. Fry both sides of Jalebi on medium heat till crisp.
  11. Pour the hot fried jalebies in syrup to make it sweet. Let it soak the syrup for few minutes.
  12. Remove from syrup and serve. Fresh Jalebies will be nice and crisp.

Note:

  1. If you do not have a kitchen funnel or piping bag than you can use a plastic bag. Make a small hole in a plastic bag, pour the batter in that bag and squeeze it out.
  2. Keep your hand or finger on the exit hole of the bag to prevent it dropping all over the cooking surface.
  3. Pour the batter through the bag hole in  circular motion, starting from a smaller circle and going to larger.
  4. Colour is optional.
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Samosa (Tinned Beef and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tin Beef
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Cut the Beef tin and take out the lamb meat from the tin.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, Beef and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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Samosa (Tinned Mutton and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tinned mutton
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Cut the mutton tin and take out the lamb meat from the tin.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, mutton and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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Rating: 10.0/10 (2 votes cast)
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Samosa (Chicken Luncheon and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tin Chicken luncheon
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Take out the Luncheon from the tin and cut it into 1 cm cubes.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, luncheon pieces and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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Samosa (Tin Tuna Fish and Potatoes)

Ingredients:

  1. 1 Tin Tuna
  2. 2 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. 1/4 cup Mixed vegetables (optional)

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method for the filling

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tinned tuna.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 1 cup of water and let it boil for 5 minutes.
  8. Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Keep this aside to cool while preparing the dough.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.

Notes:

I have used the brunswick brand of tinned tuna fish.

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Samosa (Mixed Vegetable and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 cup Mixed Vegetable
  2. 2 Potatoes (Medium sized)
  3. Garlic Paste 1 tbsp
  4. Salt
  5. Sarso 1/4 tsp
  6. Jeera 1/2 tsp
  7. Methi seeds 4
  8. Oil
  9. 1 onion
  10. Ginger 1/4 tsp
  11. Curry leaves 1 stock
  12. 1 cup water

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  2. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  3. Take off the onion skin and cut it into pieces.
  4. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  5. Add the curry leaves and garlic and stir till garlic is brown.
  6. Add the potatoes and the mixed vegetables.
  7. Add water and salt and cook till potatoes are tender and cooked.
  8. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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Rating: 9.0/10 (2 votes cast)
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Tinned Tuna Curry

Ingredients:

  1. 1 tinned tuna (1 recommend brunswick brand small tin tuna)
  2. 1 onion
  3. 4 cloves garlic paste
  4. Jeera
  5. Methi/Fumagreek seeds
  6. Sarso
  7. Salt
  8. Curry leaves
  9. Oil
  10. Masala
  11. Haldi/Tumeric
  12. Lemon Juice

Method:

  1. Open the Tined tuna.
  2. Cut the onion in slices.
  3. Heat oil in a frypan and splatter in Jeera, Methi and Sarso. When it starts to get brown, add garlic paste and curry leaves.
  4. When garlic paste starts to get brown, add masala and haldi.
  5. Pour the tuna and Lemon juice and stir.
  6. Add salt and cook for 5 minutes.
  7. Drain any excess oil and serve with roti or rice.
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Mussles/Kai/Nakai (Fiji Indian Style) Curry

Ingredients:

  1. 2 kg Mussles
  2. Water to Boil 2 cups
  3. Jeera 1/4 tsp
  4. Methi 5 to 8 seeds
  5. Sarso 1/4 tsp
  6. Garlic Paste 2tbsp
  7. Masala 2 tsp
  8. Curry leaves 2 stocks
  9. Tumeric powder 1 tsp
  10. 1 Onion sliced lengthwise
  11. Salt
  12. Chillies (Optional)
  13. Oil

Method:

  1. Rinse the mussles to clean any sand.
  2. Pour the mussles in a big pot and add water. Boil this till the shell is open.
  3. Take out the fleshy part from the shell and separate the black and white parts (the white flesh is used).
  4. Rinse the white flesh in water.
  5. Heat oil and splatter in jeera, methi and sarso.
  6. When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
  7. Add masala, tumeric and Curry leaves. Stirr and add the mussles.
  8. Add salt and cook till mussles are cooked.
  9. Drain out any excess oil
  10. Serve with roti and chutney or with other food.

Notes:

  1. Mussles are called Nakai in Fiji hindi and Kai in Fijian language.
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Rating: 7.2/10 (5 votes cast)
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