Potato Steak Casserole

Potato Steak Casserole

Potato Steak Casserole
Recipe source: Chefindisguise

2 medium potatoes
2 medium tomatoes
1 mediuum onion
250 gm steak sliced thinly
¼ tsp thyme
Salt and pepper
2 tbsp olive oil
2 tbsp water

Preheat oven to 200 degree Celsius.
Slice potatoes, onions and tomatoes in thin rounds.
Take a baking dish and spread a thin layer of potatoes.
Layer tomatoes on top. Sprinkle salt and pepper.
Layer steak slice and sprinkle salt and pepper and thyme.
Spread onion rounds on steak.
Top with potatoes and tomatoes and sprinkle salt and pepper again.
Pour olive oil and water on top.
Cover with aluminium foil.
Bake for 30-40 mins.
Remove foil and bake 10 more mins in grill mode till top turns slightly burn.
Serve hot.


Orange Strawberry Scones

Orange Strawberry Scones

Orange Strawberry Scones

1 ½ cup wheat flour (atta)
1 cup all-purpose flour
2 ½ tsp baking powder
¼ – ½ cup sugar
½ tsp salt
1 egg
½ cup cold butter
½ cup +2 tbsp cold cream
Grated rind of 1 large orange
1 tsp vanilla essence
½ -1 cup chopped dry strawberry

Preheat oven to 180 degree Celsius and line a baking tray with parchment paper. No ned to grease.
Sprinkle 1 tsp flour on chopped strawberries so they don’t stick together. Keep aside.
Mix egg, cream, vanilla and sugar with a fork and keep aside.
Add flours, baking powder, orange rind and salt into the food processor bowl.
Add cubed butter and pulse a few times so it resembles bread crumbs.
(can be done by hand too)
Remove into a bowl and make a well in the center.
Add egg mixture and mix with a fork. Add strawberries and mix. It will look as if liquid is very less.
Tip the whole mixture to a floured work surface and working gently bring the mixture together. Mixture will look dry but will come together.
Divide into 3 or 4 equal parts.
Pat each piece to a round of 1 inch thickness. Cut into 8 wedges and place on the baking tray.
Brush the tops with cream or milk.
Bake for 15-20 mins till tops start to brown.
Cool on a wire rack.

Notes: Strawberry can be substituted with chocolate chips or cranberries or nuts.

Peanut Chutney for Idli/Dosa

Peanut Chutney for Idli

Peanut Chutney for Idli/Dosa

1 medium onion sliced
½ cup roasted peanuts (fresh roasted, not store-bought: will affect taste)
2-3 green chili or dry red chili
Few curry leaves
1 dry red chili broken into 2
½ tsp mustard seeds
1 tbsp oil
¼ – ½ cup warm water

Heat oil and saute onion and green chili.
Add salt and saute till translucent.
Take off fire and cool.
Grind peanuts to powder.
Add onion and grind to smooth paste. Add little water as required.
Heat oil in a pan and add mustard seeds.
When it splutters, add curry leaves and chili pcs.
Saute for few seconds and add peanut paste.
Saute for 1 minute and add warm water to get the consistency you desire.
Serve hot with Idli/Dosa/Uthappam/Paniyaram.

Carrot & Coconut Laddoo

Carrot and Coconut laddoo

Carrot & Coconut Laddoo
Recipe source: yummyoyummy

2 large carrots grated
1 cup desiccated coconut
½ – ¾ tin condensed milk
¾ tsp cardamom powder
2 tbsp butter or ghee
¼ cup desiccated coconut for rolling (optional)

Heat ghee in a non-stick or heavy bottom pan and add carrots.
Saute on medium flame for approx. 10 mins till raw smell goes.
Add coconut and mix well. Stir for few mins.
Add condensed milk and mix well.
Keep stirring for few mins till the whole mixture almost dries up and becomes one mass.
Sprinkle cardamom powder and mix well.
Take off fire and cool a bit.
Make laddoos and roll in coconut.
Cool completely and serve.
Refrigerate leftovers.

Potato Roast

Potao Roast

Crispy Potato Roast
Recipe source: Sanjeev Kapoor

2 large potatoes boiled and cubed
1 tbsp rice flour
1 tsp chili powder
1 tsp coriander powder
¼ tsp turmeric powder
¼ tsp cumin powder
¼ tsp fennel powder
2 pinch asfoetida
2 tbsp chopped coriander leaves
2 tbsp oil
2 dry whole red chili

Boil whole potatoes and cut into cubes and sprinkle rice flour and salt and keep aside.
(OR cut potatoes into cubes and cook in microwave along with a handful of water for 7-8 mins. Drain excess water and sprinkle rice flour and salt)
Keep all spice powders ready in a small bowl.
Heat oil in a pan.
Add curry leaves and whole chilis and stir for few seconds.
Add spice powder and mix. (don’t let it burn)
Quickly tip in potatoes and mix well.
Saute on medium flame till the potatoes crisp up.
Serve warm.

Sago/Tapioca Pearl Upma

Sago Upma

Sago/Tapioca Pearl Upma

1 cup sago/sabudana/tapioca pearls
1 medium onion chopped
½ cup finely chopped vegetables (per your wish)
½ tsp ginger chopped finely
1 green chili chopped
Few curry leaves
Handful of roasted peanuts or cashewnuts
½ tsp mustard seeds
2 tbsp oil

Wash and soak sago in water for min 5 hrs. Usually it’s soaked overnight.
Drain and keep aside in a sieve.
Heat oil and add mustard seeds.
When mustard splutters, add onion, ginger, green chili and curry leaves.
Saute for few minutes and add vegies and salt.
Cook for few mins till vegies are cooked. Mixture should be dry.
Add sago and mix gently. Check salt.
Keep stirring for few minutes till all sago pearls become translucent.
(If the sago is drained well and vegetable mix is dry before you add sago, upma will not become gooey.Pearls will be separate).
Add nuts and mix well.
Take off fire and serve warm.

Crusty Rolls with Olive and Sun dried Tomato

olive and sun dried tomato crusty rolls

Crusty exterior and soft interior. Make plain rolls or with olives and other additions. Perfect for a bread basket.

Crusty Rolls with Olive and Sun dried Tomato
1 cup all-purpose flour
1/16 tsp instant yeast
½ cup cool water

All of above starter
2 cups all-purpose flour
1 ½ tsp instant yeast
1 tsp salt
2 tbsp olive oil
½ cup warm water
½ cup chopped olives
3-4 tbsp chopped sun dried tomatoes
Few ice cubes

To make starter, mix all ingredients in a bowl and stir to mix. Cover and leave aside for 12 hrs, preferably overnight.
Next day, mix all other ingredients along with all of starter dough with hand or in food processor bowl.
Knead for few minutes till you have smooth dough.
Keep in a lightly oiled bowl and cover with a cling wrap. Keep aside for 1 hr till the dough becomes fluffy.
Pat olives and tomatoes with a tissue paper so extra moisture is taken out.
Gently punch down the dough and knead in olives and tomatoes.
Transfer to a lightly floured work surface and roll to a rectangle of 1” thickness.
Cut into squares (3”x 4”) and place on a floured baking tray. Keep aside for 1 hr.
Meanwhile preheat oven to 200 degree Celsius.
Lightly grease a baking tray and gently transfer the rolls with floured side up.
Transfer to the oven. Slide few ice cubes to the oven floor and quickly close the oven door.
Bake for approx. 20-25 mins till rolls become lightly brown.
Cool and serve with olive oil and balsamic vinegar.

olive and sun dried tomato crusty rolls 1

Pudina Chutney for Idli/Dosa

Pudina Chutney for Idli

Pudina Chutney for Idli/Dosa
Recipe source: Indianhealthyrecipes

¾ -1 cup mint leaves
½ cup coconut
1-2 green chilis
Small pc of tamarind or 1 tsp lemon juice
Small pc of ginger
1 tsp urad dal
1 tsp chana dal
2 pinch cumin powder (optional)

To temper:
½ tsp mustard seeds
½ tsp urad dal
2-3 pcs dry red chili
Few curry leaves
2 pinch asfoetida
1 tbsp oil

Dry roast urad dal and chana dal.
Add to the grinder bowl along with all other ingredients.
Add some water and grind to a smooth paste.
Heat a pan and add oil.
Add mustard seeds and urad dal.
When mustard splutters add dry chilis, curry leaves and asfoetida.
Lower flame and add mint paste and mix well.
Add some water to get the consistency you desire. Check salt.
When it starts to simmer take off fire.
Serve with dosa, idli or paniyaram.

Cocoa Crinkle Cookies

Cocoa Crinkle Cookies

Cocoa Crinkle Cookies –Hershey’s

2 1/3 cup all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup cocoa powder (I used Hershey’s)
1 ½ cup-2 cups sugar
¾ vegetable oil
4 eggs
2 tsp vanilla essence
½ cup powdered sugar for rolling

Whisk oil and sugar in a large bowl.
Add cocoa and mix well.
Whisk one egg at a time and mix well.
Add flour, baking powder and salt and mix well.
Cover and refrigerate for at least 6 hrs or overnight.
Preheat oven to 160 degree Celsius. Line a baking tray with parchment paper.
Shape cookie dough into 1 inch balls and roll in powdered sugar.
Place on the baking tray with 2 inch distance between each.
Bake for 12-15 mins until tops are cracked and bottom becomes lightly brown.
Cool for 5 mins on tray and transfer to a wire rack to cool completely.
Store in an airtight container.