Indian Food Kitchen Blog » Sana

Potato Spring Rolls – Step by Step Recipe

Sana — Sun, 04 Dec 2011 10:59:57 +0000

“I don’t go long without eating. I never starve myself: I grab a healthy snack”- Vanessa Hudgens

Indian food never seems to be short of options for Snacks and short-eats. But like every home, budding cooks want to try out something different. We are a cookery-show inspired home and weekends are the perfect time for experimenting various dishes shown on TV. I’ve always wanted to make those spring rolls similar to that of a restaurant’s but couldn’t get around it so far. But now, I’ve finally made them! This one is a crispy variety of spring rolls, but this one has a potato filling instead of other veggies that you normally find in a roll.

It tasted great with tomato ketchup and is a perfect starter for any party. Tell us how you like it in the comments.

Recipe follows below:

Potato Spring Rolls

Ingredients:

Maida – 2 cups
Potatoes – 1/2 kg
Oil – 2 table spoon
Salt – as required
Sev – 1/4 kg
Bread crumbs – 1 cup
Corn flour – 2 table spoon

Method:

Cook potatoes, peel and mash with salt and sev.
Sieve and mix the flour with salt and little oil.
Gradually add water and knead to a smooth dough.
Make balls with maida dough and tool into a medium size puris.
Keep little potato stuffing inside and close well.
6. Make a thick paste of maida and cornflour with water.
Dip the maida stuffing roll in cornflour and maida paste and roll on bread crumbs.
Deep fry in hot oil till crisp.
Serve hot with tomato Ketchup.

More Snacks:

3 different Samosa Recipes

Indian Chaats (Street Food)

Traditional Snacks of India

The post Potato Spring Rolls – Step by Step Recipe appeared first on Indian Food Kitchen Blog.

Rui Macher Jhol (Bengali Fish Curry)

Sana — Sat, 03 Dec 2011 10:36:01 +0000

Bengalis sure love their fish and fish dishes are one of the main highlights of any Bengali cuisine. This authentic recipe is contributed (tested and tried ) by a friend and a food enthusiast, Diprabhanu Bakshi from Bangalore. For this Fish curry, ’Rohu‘ fish is used which is a delicacy in Bengal and other regions in Eastern India. It goes well with steamed rice and or Rotis.

The photo is clicked from a mobile camera and doesn’t do full justice to the dish, but Dipra assures us that the fish curry will make you want more with every bite. Try this for lunch or dinner.

Rohu Macher Jhol

Ingredients:

Potatoes sliced – 5
Fish (Rohu) – 6 pieces
Salt, turmeric – as required
Sugar – a pinch
Oil – as required
Onions chopped – 2
Chilli powder, dhania powder, jeera powder – 1:1:3
Coriander leaves – for garnishing

For seasoning:

Methi
Saunf
Black jeera
Jeera
Radhuni
Mustard seeds
Oil

Method:

1. Marinate fish for half an hour with salt, turmeric and very little sugar

2. Fry potatoes to light brown in oil and keep it aside

3. Fry fish to light brown and keep it aside

4. In a pan, add seasonings, onions and fry till brown. Add salt and little sugar

5. Add fried potatoes to it.

6. In a cup, mix chilli powder, dhania powder and lots of jeera powder in water and make it as a paste and add to the pan.

7. Add salt and turmeric into it. Saute till water separates from the oil.

8. Add water for the gravy and bring to boil.

9. Add fish pieces and cook in low flame for 10 minutes and covered with a lid.

10. Garnish with coriander leaves and serve.

More Recipes Like this:

Fish Biryani (Video)

Goan Fish Curry Bengali Fish Curry (Jeena’s blog)

The post Rui Macher Jhol (Bengali Fish Curry) appeared first on Indian Food Kitchen Blog.

No-Cook Instant Rasam

Sana — Sat, 05 Nov 2011 15:05:39 +0000

Rasam is as South Indian as a dish one could find. This simple soup / curry has many varieties but perhaps the simplest one is where you don’t even have to cook it! Ta Da…Presenting the ‘No-Cook Instant Rasam’. With a few simple ingredients you can have delicious Rasam ready to go in under 5 minutes. This is a perfect dish that can be tried by bachelors, first time cooks or if you want to come with up something tasty when you are really hungry. Goes well with steamed rice.

[amd-recipeseo-recipe:2]

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Fancy more Rasam varieties? Check out South Indian Rasam recipes on our main site

The post No-Cook Instant Rasam appeared first on Indian Food Kitchen Blog.

Crispy Idli Manchurian with Leftover Idlis

Sana — Fri, 04 Nov 2011 16:41:33 +0000

What do you with leftover Idlis? Throw them? Naaah! Make a super duper new dish of course. Idli Manchurian sounds like a perfect combination of South India and China We tried this on a weekend and believe me they taste delicious. Try this as an evening snack or as a brunch specialty.

Indian Food Kitchen welcomes our new contributing editor Sana to our blog. Sana is going to share her super food recipes, coking tips and other culinary adventures. Join us in welcoming her to this blog – IFK Team

Recipe continues below:

Ingredients

Left Over Idlis – 10
Salt – as required
Capsicum – 2 Nos.
Onion – Chopped, 4 Nos
Soya Sauce – 1 Tablespoon
Chlli Sauce – 1 table spoon
Tomato Sauce – 1 tablespoon
Ginger Garlic paste – 1 tablespoon
oil – for frying

How to make / Method:

1. Cut Idlis into small cubes

2. Deep fry in hot oil till they are a deep golden brown

3. Slice Onions and capsicums into thin slices. In a seperate pan, heat a little oil and fry the onions and capsicums for about 5-8 minutes.

4. Add all the sauces and salt into this pan.

5. Add the fried Idlis, add a little more of the sauces if required and then fry it well. Garnish with Spring Onions (optional) and serve hot with Tomato Ketchup or Sauce.

How did you like this dish? Do you have any similar ideas like this? Share with me in the comments below.

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