Vegetable Puff


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Hi All ,
Hope everyone had a lovely New Year celebration and holidays …  Its soo good to be back with posts and hope to catch up with all the pending posts from my fellow bloggers atleast by Feb 1st week. With little one around , unpacking and catching up with  my routine is taking a bit of time.
This post has been lying in my inbox for the last one month before I left for my holidays . I thoroughly enjoyed eating puff @ Bangalore after all the nostlalgic memories… 🙂

Eggless Butterless Chocolate Indulgence Layer Cake

Eggless Butterless Chocolate Indulgence Layer Cake

Yes…. You heard it right.. An eggless butterless Chocolate Indulgence cake.. and guess wot ?? It didn’t taste any different and the texture and the softness stayed right throughout 🙂 This was one of my happy baking…time and I will truly cherish…. Using an egg is not an issue at all. The thought that if I bake a cake at any point of time in India, the elderly crowd wud just stay away coz its got an egg… So didn’t want to drive them away from such delectable desserts .

Rasam Powder straight from my Grandma’s Kitchen

Rasam Powder

B ringing this Podi straight from my grandma’s kitchen. This was first among the recipes I jotted before moving to London . You will find a difference in my lingo in this post… 🙂 Coz its just as my darling granny told me in her broken tanglish and I did a literal translation. Till date I have never bought any of these kitchen essential powders.. Just love the home made aroma…

Herby Potato Rösti

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I had promised H a new snack if he comes home early on this lazy snowy day.. And he suddenly pinged a while later.. saying be ready with ur Surprise snack .. Will b home in 20 minutes…

Wondering wot to do?? Immediately started browsing this lovely easy vegetarian book that I picked from the library.Came across this yummy potato snack.. Rösti.But it had different seasoning like Sage leaves & thyme. Didnt have any of them.. Was planning for an alternative seasoning.. just then my neighbour Granny came over and handed over a Shortbread cookies for Chritsmas.. They were lovely
.. I was asking her to suggest me a sesoning .. and she said.. I could use Coriander and Parsley in Rösti and they will make a lovely Scandivian dish.
H thoroughly enjoyed & relished the taste .My 22 months old moster loved it for it was just melting in his mouth … Thats the verdict..
Sending it across to WYF: Tea Time Snack event organised by EC of  Simple India Food

Frying creates a lovely crispy crusty layer just apt for Rösti. They are just delicious by itself or could be served with a green salad.

INGREDIENTS:

Large Potato: 2 Nos
Chopped Coriander Leaves: 3-4 Tsp
Dried Parsley: 1.5Tsp
Cheddar Cheese: 3-4 Tsp
Olive Oil: 4  Tsp
Salt: To Taste
Freshly Ground Pepper: 1/2 -3/4 tsp

DIRECTIONS:

  • Peel the potatoes and grate on the coarse side of the grater to get the texture. Pat dry using a kitchen paper and put it in a bowl. 
  • Finely chop coriander leaves . Add the herbs to the potato mixture and mix them well. Add the cheddar cheese , required salt and pepper and mix well. 
  • Using Hands , shape a heapful tablespoon into a ball.Repeat the process with the rest of the mixture. 
  • Heat Oil in a non stick fry pan , Now add the potato cake to the pan and flatten it with a long handled turner. Fry until golden brown in a low flame. Turn the Rösti over and cook for another 10-15 minutes until golden and cooked thoroughly. 
  • Repeat the process with the rest of the potato cakes. Transfer the rösti to a serving plate and serve with ketchup or with green salad.

KITCHEN NOTES:

  • We can also par boil the potatoes before grating. I havent boiled the potatoes in this procedure.
  • Also we can use butter instead of Olive oil for a lovely butter flavour. Increase the cheese for the cheesy twist.
  • I have added Salt & pepper while preparing the potato cakes. But some people prefer to add them just over the top before serving.

Cheers

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Baked Stuffed Pepper/Capsicum – Bharwa Shimla Mirch

I  have always been of the opinion, doing a stuffed veggie is quite a struggle and needs lot of culinary skills. It can get difficult while doing a slit or this process might require a special knife.. in doing it well . Well  its a total misconception and a myth.. until I tried it.. few weeks  ago

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Thanks to the Capsicum vendor at the farmer’s market who sold me at a real bargain .This instigated me to have a hands on at it… Well a definitely good try…. and will suggest novice starters to try them as their first preparation.
Coming to the recipe… Google is the best open book ,picked up tips from here and there.. and  finally collated into My recipe..