Fried Buns

I got so inspired to prepare this bun when my hubby was talking about the one we get in theater. So, I thought of giving him a surprise when he returns from the office. We used to have this with chocolate stuffing in India. This time thought of giving it a twist and ended up with this carrot, beetroot and dry fruits stuffing.
Thanks to Yummytummyaarthi.com for giving me the idea.
You can stuff anything as per your preference.

My hubby was over excited like a child when he saw me frying this for him. And of course, he enjoyed it. He asked me to prepare this more often and with the chocolate filling the next time. I am going to try my hands on that too.

I will make a quick draft of the recipe now.


 

Ingredients

For the stuffing

• Carrot - 2, grated
• Beetroot - 1 grated
• Onion - 1, chopped finely
• Turmeric powder - a pinch
• Ginger-garlic paste - 1 tblspn
• Green chillies- 2, finely chopped
• Coriander powder - 2 tsp
• Cumin powder- 1 tsp
• Garam masala - 1 tsp
• Cumin seeds - 1 tsp
• Salt - to taste
• Caswes - 1 tblspn, chopped
• Almonds - 1 tblspn, chopped
• Raisins - 1 tblspn, chopped
• Sugar - 2 tsp
• Coriander leaves - 1 tblspn, chopped finely
• Oil - 2 tsp

For the Dough

• Maida/ All purpose flour - 2 cups
• Yeast - 1.5 tsp
• Warm milk - 3/4 cup
• Warm water - as needed to knead the dough
• Salt -  1 tsp
• Sugar - 2 tblspn

Other ingredients

• Bread crumbs - 1 cup
• Corn flour mixed in water - 1 cup
• Oil for deep frying

Method

For the stuffing

• Heat oil in a pan and crackle cumin seeds.
• Add onions, ginger garlic paste, cashews, almonds, raisins and green chillies and saute until onions are translucent.
• Now add the grated carrot and beetroot. Keep stirring until it is cooked. Sprinkle some water and keep it closed if it is burning.
• Now add salt, sugar, turmeric powder, garam masala, coriander powder and cumin powder. Keep stirring for a minute and then turn off the heat. Add some coriander leaves and mix again. Your sutuffing is now ready.

For the dough

• Take maida in a bowl and add salt. Whisk well until both a re combined.
• In another bowl combine sugar and milk. Mix well. Now add the yeast mixture.
• Allow it to sit for 5 or 10 minutes. Pour this mixture in to the flour and add enough warm water to make a soft dough. Knead really well
• Apply some oil over the dough. Cover and let it rest for an hour or so. Make sure you keep this dough in a warm place to allow it to rise

• It would have doubled in volume by this time.

 

How to Proceed?

• Knead the dough and punch out the air pockets. Take a small lemon sized portion of the dough. Roll it between your fists. Apply some flour if its sticky.

• Flatten it and place some stuffing on it

 

• Bring all the edges together inorder to seal it.
• Repeat the same for all and keep it aside

• Keep your bread crumbs ready

• Keep your cornflour mixture ready

• Dip 1 ball in cornflour mixture 

• Roll it in the bread crumbs until all the sides are well coated

• Repeat the same for all

• Heat the oil for deep frying and fry these buns.

• You can see the buns will increase in its size while frying. Fry until it becomes golden brown from all the sides.

• Drain any excess oil in the kitchen towl. Serve it hot.

 



 

Stuffed Cutlets

Hii all!!

Today, I am here with my hubby's favorite recipe, stuffed cutlets. I have a lot of bread crumbs at home and have to finish it completely before I leave this place. So, I keep experimenting a lot of cutlets and tikkis for evening snacks. One such snack is what we are going to see today.
We first make the dough using potato and bread crumbs by adding few spice powders and then make the beetroot stuffing. Then the potato dough is stuffed with beetroot filling and shallow fried in less oil. If you wish to deep fry, you can do that.
Here's is the detailed recipe

For Potato Dough

• Boiled and mashed potatoes - 3 nos
• Bread crumbs - 1/2 cup
• Salt - to taste
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp

For the stuffing

• Carrot - 2, grated
• Beetroot - 1 grated
• Onion - 1, chopped finely
• Turmeric powder - a pinch
• Ginger-garlic paste - 1 tblspn
• Green chillies- 2, finely chopped
• Coriander powder - 2 tsp
• Cumin powder- 1 tsp
• Garam masala - 1 tsp
• Cumin seeds - 1 tsp
• Salt - to taste
• Caswes - 1 tblspn, chopped
• Almonds - 1 tblspn, chopped
• Raisins - 1 tblspn, chopped
• Sugar - 2 tsp
• Coriander leaves - 1 tblspn, chopped finely
• Oil - 2 tsp

Other ingredients

• Cornflour mixed in water - 1/2 cup
• Bread crumbs - 1/2 cup
• Oil - to shallow fry

Method

For Potato Dough

• Combine boiled and mashed potato along with some salt, cumin powder, coriander powder and chilli powder and bread crumbs.
• Mix everything well and make a dough which will be more or less like chapathy dough. Keep it aside

For the Stuffing

• Heat oil in a pan and crackle cumin seeds.
• Add onions, ginger garlic paste, cashews, almonds, raisins and green chillies and saute until onions are translucent.
• Now add the grated carrot and beetroot. Keep stirring until it is cooked. Sprinkle some water and keep it closed if it is burning.
• Now add salt, sugar, turmeric powder, garam masala, coriander powder and cumin powder. Keep stirring for a minute and then turn off the heat. Add some coriander leaves and mix again. Your sutuffing is now ready.

How to Proceed?

• Make a thin slurry of cornflour by mixing some water. Keep your bread crumbs ready in a plate.
• Grease your palm and take a lemon sized portion from the potato dough and slightly flatten it.

• Place some stuffing 

• Seal from all the sides and flaten it to form like a cutlet. 

• Dip the patties in the corn flour slurry and them roll them in the bread crumbs. Keep it aside.

• Repeat the same for all. You can even Refrigerate it if you are going to use it the next day.
• Heat few teaspoons of oil in a non-stick or ceramic pan and shallow fry these patties. Make sure you get even cooking. 

• Cook till it is golden brown and crispy from both the sides

• Drain any excess oil in kitchen towel or paper tissue and have it hot with ketch up

Carrot chutney

 

Carrot Chutney, though not a regular menu at our house, I make this whenever I run in short of coconut/ tomato. This is my husband's one of the favorite chutney, as it has a sweet taste. The sweetness from the carrot.

I have added 7 pods of garlic for this chutney. But you can reduce it if you dont like the garlic flavor. You can also add 1 small piece of ginger instead of garlic, which also gives a good taste.

Sometimes I add coconut while grinding the chutney and have along with hot steamed rice. It will taste heavenly delicious.

If you do not have sweet tooth, you can increase the red chillies in order to compensate the sweetness from the carrot.

Ingredients

• Carrot - 1 cup, finely chopped
• Oil- 2 tsp
• Asafoetida - a pinch
• Urad dal - 2 tsp
• Red chillies - 3 or according to your spice preference
• Garlic - 6-7 cloves
• Onion- 1/2 cup, roughly chopped or small onions
• Tamarind - 1 small gooseberry size
• Salt - as per taste
• Curry leaves - 1 spring

Method

• Heat oil in a pan and add urad dal.
• When it starts to change its colour, add red chillies, Asafoetida and curry leaves. Saute for 5 seconds and then add the onions and garlic.
• Fry them until onions become translucent and garlic becomes cool. Add salt to ease the process.
• Add the carrot now. The cooking time of the carrots depend on how big / small you chop the carrot. To make the cooking easy, I chopped it finely. Do not add water to cook the carrots.
• Keep sauteing it until the carrot is cooked and soft. Once it is done, switch off the flame and add the tamarind / tamarind pulp. Mix once. Close the lid and let it cool.
• Once it is cool, grind it to a smooth paste. Add water if necessary. 
• Your chutney is now ready. This chutney will be little sweet and goes well with dosa, idli, paddu / panniyaram etc.

Try and let me know your feed back