Crispy Crunchy Vegan Cheat Fries#SundayFunday

There is a saying.. looks can be deceptive! French fries? No these are cheat fries made from mashed potatoes a & fine semolina!! This is my take on the trending cheats version of French fries.

Ingredients
½ Cup Heaped boiled and mashed Potatoes
1 Cup Fine Rawa / Semolina
1¼ Cup Water
1 Teaspoon Sea Salt
1 Teaspoon Italian seasoning
¼ Teaspoon Black pepper powder

Method

Heat the water in a pan, when it comes to a boil, add the rawa, keep stirring till it gathers together and becomes a thick mass. Switch off the flame. Leave it to cool.
Add the mashed potatoes to the cooled mixture in it along with seasonings. This is a sticky dough so slightly wet your hand and knead it to a smooth dough. Let it rest in the refrigerator for at least 15 to 20 minutes, for it to chill and set well.

Now roll it on an oiled platform and cut into finger sized pieces.

Roll them in rice flour, dust all the excess flour.

Heat oil in for shallow frying broad pan . Shallow fry in hot oil till golden on all sides.

Serve hot with ketchup.

Enjoy these great crispy, crunchy party pleasers.

My Notes 

You can prepare these fries well in advance and refrigerate them for 3 -4 days. When required, do not defrost, fry them in hot oil on medium high flame. These can also be frozen. They freeze well.

Labels: French Fries, Mashed Potatoes, Rawa, Fine Semolina, Starters, Kids delight, Sunday Funday, Savory Snacks

Sunday Funday

Salty-Sweet for Valentines Day

• Pretzel & Caramel Chocolate Cake Mix Cookies by Amy’s Cooking Adventures
• Crispy Crunchy Vegan Cheat Fries by Sneha’s Recipe
• Potato Chip-Crusted Chocolate Tart by Culinary Cam
• Oven Roasted Honey Chilli Nuts by The Mad Scientist Kitchen
• Peanut Butter and Pretzel Crispy Treats by A Day in the Life on the Farm 
• Gluten-Free Sweet & Salty Baked Spicy Rice Chex by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice   

Murukulu Janthikalu#SundayFunday

Murukulu also known as Janthikulu is a savory snack of the Andhra cuisine. This Murukku is a mixture of urad dal flour and rice flour. Its easy to make and a addictive snack. We love the crispness and the buttery taste of this snack.

An ideal festival savory snack, these are vegan & gluten free, prefect for kid's tiffin. They stay crisp and fresh in your pantry shelf for a month or more if stored in an airtight container.

1 Cup Measurement = 200 Ml
Ingredients
4 Cups Rice Flour
1 Cup Urad Dal flour
2 Tablespoons White Butter or any
1 Cup Warm Water or as required
1 Teaspoon Salt or to taste
1 Teaspoon Red Chilly powder - optional
1 Teaspoon Each White & Black Sesame seeds
Oil for deep frying

Method
Take a pan dry roast urad dal flour lightly for a few minutes. See that it does not change color or burn. Keep aside to cool.

In a bowl add flours, sesame seeds, salt, butter, mix well till it represents bread crumbs. 

Then add warm water little by little as need to make a soft dough.

Take the murukulu press ( a disk with three holes)
add the dough into it and press on top into hot oil a make a 

Or this one, make a round murukku. 

Fry till light golden brown on medium flame, then remove. Keep it on an absorbent paper to remove the excess oil. When cooled store in an airtight container. 

This is a snack that can be made any time for children to have in the evening or to take as tiffin. My daughter use to take this as her tiffin to school.  

My Notes 

Grind 1 kg rice and 1/4 kg lightly roasted urad dal. Grind it in the flour mill. Make these any time in a jiffy.

Use white butter (this is homemade butter, which is used to make desi ghee) , it give a nice taste and make the murukulu more crispy.

You can add ajwain or coarsely ground cumin seeds.

Labels: Indian, Savory Snacks, Festival Sweets, Deep Fried, Rice flour, Urad Dal flour, Andhra Pradesh, Chakli, Murukulu, Vegan, Gluten free, Sunday Funday

For Sunday Funday our theme is "Picnic Recipes"     

• Bacon Broccoli Mac from Amy's Cooking Adventures
• Cucumber Mozzarella Salad from Palatable Pastime
• Spicy Avocado Mango Bean Salad from Cook with Renu
• Mango Pico De Gallo from Mayuri’s Jikoni
• Cowboy Beans from A Day in the Life on the Farm
• Murukulu Janthikalu from Sneha’s Recipe
• Culinary Adventures with Camilla from Culinary Adventures with Camilla

Potato Lollipops#FoodieExtravaganza

Potato is the universal and staple vegetable that is eaten the most in the world. Today I am sharing a starter/snack made with baby potatoes wherein kids and adults will love these tasty lollipops, this can be served a party pleaser or enjoyed on a rainy day.

This a very quick and yummy snack which can be made in a jiffy, provided you have boiled baby potatoes at hand. This potato recipe is made by marinating potato in flour mixture and then deep frying it in oil.

Ingredients
15-20 Baby Potatoes- boiled and peeled
3 Tablespoons Heaped All Purpose Flour
3 Tablespoons Heaped Corn Flour
1 Tablespoon Kashmiri Red Chilly powder
1 Tablespoon Lemon juice
Salt to taste
A Sprig Curry leaves - finely chopped
1 Tablespoon Chopped Coriander leaves
½ Teaspoon Orange Red Color
Water as required
Oil for frying

Method

In a bowl, add all purpose flour, corn flour, chilly powder, lemon juice, salt, color, water, mix well and turn into a thick coating batter. 

Add the baby potatoes, curry leaves, coriander leaves, into the mixture

mix so that all the potatoes are coated well. 

Heat oil in a deep frying kadai, when the oil it hot, with a spoon drop each potato gently into the hot oil and fry on medium high flame till they are golden and crisp. Take them out on to a kitchen paper towel.

Serve them on a platter with a tooth pick pierced on each.

Crispy Potato Lollipops are ready.

I served them with Sweet Date & Tamarind Chutney.
These have to eaten hot or else as they cool the outer covering will start to turn soft.

Labels: Baby Potatoes, Savory Snacks, Starters, Kids delight, Foodie Extravaganza Party, Vrat, Deep Fried, Vegan

• Baked Potato Ragada Chat from Magical Ingredients
• Chorizo Stuffed Hash Browns from Karen's Kitchen Stories
• Lemon & Dill Potato Salad with No Mayonnaise from Faith Hope Love & Luck Survive Despite a Whiskered Accomplice
• Parmesan Bacon Potato Squares from Food Lust People Love
• Potato Lollipops from Sneha's Recipe
• Potato Puffs from A Day in the Life on the Farm
• Salt and Vinegar Skillet Potatoes from Palatable Pastime
• Schupfnudeln (German Potato Noodles) from Tara's Multicultural Table
• Tartiflete with Fromage Fort from Culinary Adventures with Camilla

Baked Veggie Bread Roses In Muffin Pan#BakingBloggers

This is a quick and easy appetizer. Have fresh bread slices at home and have guest or you feel like having something different then make these. You can make whatever filling you want with the veggies or meat in your refrigerator. No hard and fast rule about the filling.

Ingredients
9 Fresh Bread Slices
1 Small Onion - sliced
1 Cup Diced Coloured Bell Peppers/Capsicum
½  Cup Crumbled Cottage Cheese
1 Tablespoon Butter/Oil
Tomato Ketchup as required
Salt to taste
½ Teaspoon Black Pepper powder
Cheese as required for topping
Butter for greasing the muffin pan
Method
For the Filling

In a pan heat oil, add the onion and sauté till they are just translucent, add the coloured peppers and sauté for a minutes, add salt and black pepper powder to taste, add the cottage cheese and mix well. Switch off the flame, let this cool.

For the Bread Roses

Take a bread slice and lightly first roll it with rolling pin. 

Cut it on the four edges leaving space for the filling

Place the filling

Start to bring one side of the bread rolling it like a rose

:Likewise bring all the sides together to form a rose.

The rose is complete

Grease a muffin pan with butter well, place the bread roses. Now drop a teaspoon of ketchup and then top it with shredded cheese.  Likewise make the rest.

Bake in a preheated oven for 12 - 15 minutes at 180°C.

Enjoy!!

Labels : Appetizer, Eggless, Vegetarian , Coloured Belll Peppers, Cheese, Bread Slices ,Baked, Breakfast, Savory Snacks, Healthy, Baking Bloggers
Baking Blogger December 2020:

Baked Holiday Party Appetizers

• Baked Savory Crackers by Sid's Sea Palm Cooking
• Baked Veggie Bread Roses In Muffin Pan by Sneha's Recipe
• Crab Puffs by A Day in the Life on the Farm
• French Bread Cheese Puffs by Karen's Kitchen Stories
• Merguez-Wrapped Duck Eggs by Culinary Adventures with Camilla
• Panela Tarts by Magical Ingredients
• Shrimp Scampi Flatbread Bites by Making Miracles
• Spicy Bacon-Wrapped Sweet Potato Kebabs by Palatable Pastime

Homemade Deep Fried Nachos With Cheese Sauce#Foodieextravaganza

Since November 6 is National Nachos Day. Our Host Stacy asked us to celebrate it by sharing our favorite nacho recipes, both traditional and creative!

Nachos are my all-time favorite snack of choice. With a good Spicy Nacho Cheese Sauce, made with 2 types of cheese and diced jalapenos, this dip is creamy, cheesy, spicy,  a real pleasure! 

Ingredients  
For the recipe of nachos - see here
For The Cheese Sauce
1 Cube Cream Cheese
½ Cup Cheddar cheese
1 Tablespoons Homemade Pickled Jalapeno Syrup
1 Tablespoon Chopped Homemade Pickled Jalapeno
2 Tablespoon Milk

Method
For the dough check the recipe here.  It just that, I, deep fried them.  
When the oil is hot add a the nachos triangles and fry till it is just starts getting golden on both sides.
Take it out with a slotted spoon drain all the oil.
Keep aside. Like wise fry the rest of the nachos.

For The Cheese Sauce

In microwave bowl add the milk and both the  cheese  and micro on high at short burst for 30 seconds each till the cheese melts. Once all the cheese are dissolved, add the jalapeno juice  and mix it well this will give the cheese a distinctive and delicate consistency. 

Now stir in the chopped jalapenos and pour this into a serving bowl and enjoy this when still warm with nachos.

Dip the nachos into this sauce and enjoy!!

You may also like to see
Air Fryer Nachos
Labels: Nachos, Cheese, Mexican, Fantastical Food Fight, Savory Snacks, Starters, Homemade, Deep Fried,Chutneys & Dips, Pickled Jalapenos

See all the other recipes for today's Foodie Extravaganza 

Beef Fajita Nachos Compuestos from Food Lust People Love
Beer Brat Nachos from Palatable Pastime
Breakfast Nachos from Tara's Multicultural Table
Chorizo Nachos from Karen's Kitchen Stories
Garam Masala Lamb Naan-chos from Culinary Adventures with Camilla
Homemade Deep Fried Nachos With Cheese Sauce from Sneha's Recipe
Leftover Turkey Nachos with Cranberry Salsa from A Day in the Life on the Farm
Pizza Nachos from Making Miracle

 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Meat Pan Rolls#FoodieExtravaganza

This meat pan rolls , uses thin pancakes and are shallow fried, a perfect snack or hi tea party pleaser. They are delicious soft and mouth melting, your can't stop at one. 

My mum use to make them so often,  practically every Sunday for our evening tea, parties or get together's. These are most loved by all of us at home and were finished in no time, however how many she made. Brings fond memories of Mum, my brother's and sister's sitting at the dining table, enjoying these with our evening tea, getting nostalgic!

Ingredients
For the Pancake
150 Grams All Purpose Flour
1 Egg

¼ Teaspoon Salt
Oil for brushing the pan as required
1½ to 2 glass water to form a not too thick nor too thin batter (just like pancake batter)
For the Filling 
250 Grams Minced Meat  - mutton/beef
1 Medium Onions – finely chopped
¾ Teaspoon Ginger - Garlic paste
2 Green chilies - finely chopped
1 Teaspoon Meat Masala powder
¾ Teaspoon Chilly Powder
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
1 Tablespoons Oil
A pinch of Sugar
2 Tablespoon Coriander leaves – finely chopped
1 - 2 Eggs - beaten
Bread Crumbs as required for coating

Method

First let's make the filling

Mix chili powder, turmeric, meat masala powder and ginger garlic paste with a little water to form a paste.   
Heat oil in a pan, add onions and saute till translucent, add masala paste and saute for 2 minutes then add the mince and saute till the colour changes. Add salt mix well cover and cook till the mince is done. Open and check if the mince is cooked and it is completely dry. Keep aside to cool. Add chopped coriander. 

In the meantime let's make the Pancake BatterMix the flour and salt in a large bowl, make a well in the center add the egg and whisk it with a fork . Add water ½ cup at a time to make a batter. Keep this aside for 15 minutes to 20 minutes.

Heat a non stick small pan, brush it oil and then wipe the pan with a kitchen towel.  Pour a ladle full of batter, test this for thickness, if the pancake is too thick then add water to make a thin pancake.  Cook on one side till it starts to leave the sides on medium low flame.  Lift it and place it on a clean cloth.

Make all the pancakes and place them in a clean cloth covered.  

Take one pancake, place the filling at one edge.  

Fold the sides and the roll it. Keep the seam side down on the plate.

Like wise make rest of the pancakes.

Dip them in beaten egg , then in dry bread crumbs and shallow fry in medium high flame.

Ready to serve.. with Ketchup 

Enjoy!!

Labels : Foodie Extravaganza Party,  Meat, Pan Rolls, Party pleasers, Kids delight, Starters, Savory Snacks

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month - September - Camilla of Culinary Adventures with Camilla invited the group to join her in wishing Happy Birthday to Duchess Anna, the Creator Of Afternoon Tea. She wrote, "Let's celebrate with anything Afternoon Tea-related. It can be your favorite tea, something made with tea, or something that you would eat at a tea party."

The #FoodieExtravaganza Tea Party

• Almond Clementine Cake Squares by Food Lust People Love
• Assorted Tea Sandwiches for Afternoon Tea by Karen's Kitchen Stories
• Cherry Almond Scones by A Day in the Life on the Farm
• Gourmet Fruit and Nut Crisps by Palatable Pastime
• Hawaij Coffee Scones by Caroline's Cooking
• Meat Pan Rolls by Sneha's Recipe
• Prickly Pear Lemon Curd by Culinary Adventures with Camilla
• Pumpkin Cranberry Scones by Simply Inspired Meals