Bread Pockets (Airfried Recipe)

Bread Pockets (Airfried Recipe)

Bread Pockets are easy and simple snacks, which can be served during tea-time. These are non-fried, zero% oil with whole wheat bread and oats atta noodles. 

The same recipe can be prepared using stuffed vegetables, potato curry or with planner( cottage cheese). Today I'm using some leftover oats atta noodles with whole wheat bread. These bread pockets can be shallow fried / baked / even deep fried.

Ingredients:
Whole wheat bread - 4 slices
Oats atta noodles - 3/4 cup (leftover noodles)

(just follow the instructions written in the back of instant oats atta noodles packet)

Method:
# Trim the edges of bread.
# Sprinkle little water on bread and roll it with rolling pin....make a thin slice of bread.

# Keep the stuffing and make a pocket shape....use little water to seal the sides.

# Preheat Airfrier @ 180'c for 5- 10 minutes.

# Place your bread pockets in Airfrier and fry @ 180'c for 7-10 minutes.

* You can bake them @ 180'c for 15 minutes.
* Shallow fry on Tawa / non stick pan on medium flame.
* Deep fried on medium flame until it turns golden brown.

Crispy bread pockets are ready to serve.
Do try and provide your comments.
Thank you!

Vella Cheedai ( Sweet Cheedai)

Vella Cheedai (Sweet Cheedai)

Vella Cheedai is deep fried, crispy, sweet prepared for Krishna Janmashtami. I'm sharing my mother-in-laws version.

Before you measure your ingredients need to follow these steps:

* Dry roast the rice flour on medium flame.(colour should not change but you should be able to drawn a line with roasted flour)

* Sieve the roasted rice flour.
* Dry roast urud dal and powder it. (sieve urud dal powder)

Ingredients:
Rice flour - 1 cup
Jaggery - 1/2 cup
Urud dal powder - 1.5 tsp
Grated coconut - 1 tablespoon
Unsalted butter - 1 tablespoon
Sesame seeds/ til - 1 tsp
Cardamom - 1/2 tsp
Oil for frying

Method:
# Mix all dry ingredients together with butter.

# Add little water in jaggery and boil well.

# Strain the jaggery syrup in mixture and mix well.
# Sprinkle water and knead a dough.

# Prepared small marble size balls.
# Heat oil on medium low flame. 

# Fry vella Cheedai in batches.
Initially it will be soft but once it cools it becomes crispy.
Do try and provide your comments.
Thank you!

Vellarikai Kootu (Dosakai Kootu)

Vellarikai Kootu

Kootu is a sidedish served in full meals. There are different varieties of kootu....this is a simple Kootu with Vellarikai (cucumber)/ Dosakai.

Ingredients:
Vellarikai / Dosakai - 2 cups (chopped)
Moong dal /Passi parrupu - 1/4 cup
Grated coconut - 3 tablespoons
Green chillies - 2 nos
Cumin seeds / jeera - 1 tsp
Asafatedia - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste

Seasoning:
Mustard Seeds - 1/2 tsp
Urud dal - 1/4 tsp
Oil - 1 tsp
Curry leaves

Method:
# In a pressure cooker add chopped vellarikai / dosakai, moong dal, turmeric powder with little water and pressure cook for 3 whizles.

# In a mixer jar add coconut, green chillies and cumin seeds and make fine paste adding little water.

# Once the pressure is released, add the coconut paste, salt, asafatedia and boil well.

Switch off the stove.

# Seasoning should be done with mustard seeds, urud dal and curry leaves.

Serve with  variety rice or steamed rice.
Please do try and provide your comments.

Thank you!

Peanut Podi / Verkadalai Podi (Peanut Chutney Powder)

Peanut Podi / Verkadalai Podi ( peanut chutney powder)

A simple and easy Peanut chutney podi / Verkadalai podi which is served with dosa, idli or even with steamed rice. Today I'm sharing my version of preparing peanut podi..... In this recipe the ingredients are dry roasted on medium flame one after another in  gas stove...but I have roasted it in Airfrier.(as in Airfrier everything gets roasted evenly)

Ingredients:
Peanuts - 1 cup
Coriander / dhania seeds - 2 tsp
Cumin / jeera - 1 tsp
Channa dal - 1 tablespoon (optimal)
Red chilli - 8-9 number
Asafatedia - 1/4 tsp
Salt to taste

Method:
# Take peanuts and put it in Airfrier basket and fry @ 170'c for 10 min.

# Allow it to cool and remove the skin from peanuts.

# Add channa dal and fry for just 3 min in Airfrier @ 170'c. Add cumin seeds, coriander seeds, red chillies and fry @ same temperature for another 2-3 minutes.

# Remove from Airfrier and allow it to cool.

# In a mixer jar add all roasted ingredients with salt and asafatedia (without peanuts) and make a coarse powder....now add roasted peanuts and make a coarse powder.

Store this in an airtight container for a month or can refrigerate for 2-3 months.

Please do try and provide your comments.

Thank you!

Vegetable Kurma

Vegetable Kurma

Vegetable Kurma is a popular side dish of South India which is served for chappati, idli, dosa, poori and idyappam. You can add vegetables of your choice such as potatoe, carrot, beans, cauliflower, capsicum, green peas...

Ingredients:
Vegetables - 1.5 cups
Grated coconut - 3 tablespoons
Green chillies - 2-3 nos
Onion - 2 nos
Fried Channa / pottukadalai - 1 tsp
Ginger - 1 inch
Fennel seeds / sauf - 1/2 tsp
Bay leaf - 1 or 2 in nos
Cinnamon - 1 inch
Cardoman - 2-3 nos
Clove - 2-3 nos
Corriader powder - 1/2 tsp
Cumin powder - 1/2 tsp
Cumin seeds - 1 tsp
Refined oil - 2 tablespoons
Coconut milk - 1/4 cup (optional)
Asafatedia - 1/2 tsp
Salt to taste
Curry leaves few

Method:
# Chop and cook vegetables.

# In a pan heat 1.5 tsp of oil... fry fennel seeds, cardoman, cinnamon, clove, grated coconut, fried channa, curry leaves, green chillies, ginger with chopped onions. (do not over fry onions ....it should not change colour).

# Make a fine paste and keep aside.

# Heat a pan, add oil... put bay leaf, cumin seeds with masala paste, corriader powder, cumin powder, asafatedia, salt....saute well....add boiled vegetables, little water and boil well.

# After you switch off your stove add coconut milk and curry leaves.

Serve with idli, dosa, poori / chappati.
Hope you all like it.
Please do provide your comments.
Thank you!

Instant Badam Mix Biscuits (whole wheat flour)

Instant Badam Mix Biscuits

Today my daughter demanded for some biscuits with choco chips...but choco chips or cocoa powder was not available in my kitchen....so I switched to  Instant Badam Mix powder which helped me to prepare these homemade biscuits.
These are simple tea-time biscuits with whole wheat flour and Bura sugar. You can try with maida / all purpose flour and normal powdered sugar. The measurements are same.

Ingredients:
Whole wheat flour / atta - 200 grms(1+3/4 cup)
Bura sugar - 100 grms (1/2 cup)
Unsalted butter - 80 grms ( less than 1/2 cup)
Instant badam mix powder - 3 sachets
(RS 5 packet)
Cardoman essence - 1/2 tsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Milk - 1/4 cup
Chopped nuts (badam / pista) - optional

Method:
# Cream butter and bura sugar together. ( It takes 5 -7 minutes)

# Mix cardoman essence with cream mixture.(wet ingredients)

# Sieve whole wheat flour, baking powder & baking soda.(dry ingredients)

# Add instant badam mix powder with dry ingredients.

# Mix dry ingredients with wet ingredients in two batches. Just knead ...do not make a smooth dough. Can add milk and make a rough dough.

# Refrigerate for 15 minutes.

# Preheat your oven @ 170'c.

# Grease your baking tin.

# Make small marble size balls and arrange in your baking tin.

# Bake @ 170'c for 13-15 minutes.

You can arrange these on a wire rack...let them cool completely then store in an airtight container.

* Airfrier - preheat @ 170'c for 5 minutes. Bake @ same temperature for 8-10 minutes.

* Microwave Convection mode - Preheat @ 170'c bake @ same temperature for 13 minutes.

* Pressure cooker - add salt and preheat on medium flame for 15 minutes. Place a ring mould then keep a plate arrange biscuits bake on medium flame for 25-30 minutes. Inbetween check if it is light brown remove immediately.

Please do try and provide your comments.
Thank you!