How about some rolls?

Kolkata is a city famous for its street food ……

The ROLL is one of the most favoured street snacks as it is the perfect food for people on the go.

You get them in all sorts of combinations – egg chicken, egg mutton, egg veg, egg, veg etc.

Most often you may be required to queue up for your bite.

You also get a free lesson in Roll making as you watch yours being made.

If you have not tried it till now then you must, on your next visit to the city.

This is my adaptation of the popular dish which has existed in the family since my childhood. You may extend it by adding your choice of filling or serve it just like that.

KOLKATA EGG ROLL                                             Makes 4

Ingredients

Eggs – 4

Onion shredded – 1 large

Lemon cut into wedges – 1

Green coriander - chopped

Green chilli chopped finely – as per taste

Black salt – to taste

Black pepper pdr – to taste

Vegetable oil – for frying the rolls

Tissue napkin – for rolling

For the dough

Refined flour – 1 ½  cup

Vegetable oil – 2 tblsp

Salt – a pinch

Water – to knead the dough

Method

1. Add salt to the flour and mix well.
2. Pour in the vegetable oil and rub it in with your finger tips.
3. Add water little by little as you go on forming the dough. The dough should be soft.
4. Knead the dough well for about 3 mins. Let it rest covered with a damp cloth for 15 mins.
5. Make four balls out of the dough. The size should be about that of a golf ball.
6. Flatten the balls and roll out into circles (with a dusting of flour) of about 7” diameter.
7. Cook the circles on a hot griddle on both sides for a min each. Remove and keep aside.
8. Beat an egg till light and fluffy. Heat some oil in a pan and add the beaten egg to it.
9. When the egg is slightly cooked but still runny on top, place a circle on the runny side.
10. Flip over and cook till the egg sets and the flour circle is cooked.
11. Remove on a working surface, place a generous amount of onion slices along a diameter. Sprinkle with black salt, black pepper, green chilli, chopped coriander and freshly squeezed lemon juice.
12. Roll into a cylinder and secure with a paper napkin only after rolling.
13. Repeat with the other eggs.
14. Serve hot with a sauce of your choice.

© Rinki’s Kitchen 2012

South Indian Snack Platter.......

The sense of sight plays a vital role in developing the taste of food. A simple dish may be given a makeover to look really appealing!

This time it is not a full recipe I am sharing but, an idea of presenting a platter of South Indian snack which will be loved by all especially kids.

You can find a variety of recipes for dosa, idli and utthappam on the net... I will give you my peanut chutney recipe to go with it.

Go ahead and surprise everyone......





South Indian Platter


PEANUT CHUTNEY                                   Makes 2 cups

Roasted and skinned peanuts - 1 cup heaped
Roasted and skinned Bengal gram - 1/2 cup
Ginger - 1/2 " chopped
Garlic - 3 cloves
Green chilli - 2
Salt to taste
For tempering
Oil - 1 tblsp
Black gram (skinned and split)- 3/4 tsp
Mustard seed - 3/4 tsp
Dry red chilli - 2 pc
Curry leaves - 10

Method
1. In a blender, add the peanuts, gram, ginger, garlic, green chilli and salt. Grind to a thick paste adding a little water.
2. Heat oil in a pan, add the black gram, when it is lightly coloured, add the mustard seed.
3. Add the red chilli and curry leaves when the spluttering stops.
4. Pour the tempering over the chutney and mix well.
5. Serve with the platter.


For the platter
1. Prepare the idlis and cut into some fancy shape.
2. Prepare mini utthappams.
3. Place the dosa on the griddle and cut a radius with a knife. Remove the dosa and roll it to form a cone.

© Rinki’s Kitchen 2012

Tomato Brinjal Rice With Sweet Kadhi.....

Wising you all a Very Happy Festive season!

Having been away from the blog for a week makes me feel guilty.

To make up for this, I am sharing a complete meal menu today.

One is inspired by a traditional dish from south India and the other a dish from Gujarat.

I love to try out various combinations with food. This one is quite interesting.

Hope that you will like it too.

TOMATO BRINJAL RICE WITH SWEET KADHI             Serves 2

Ingredients

Cooked long grain rice – 2 cups

Brinjal/Eggplant cut into small cubes and fried – ½ cup

Cherry tomato – 8

Onion sliced – 1 medium

Grated ginger – 1 tsp

Chopped green chilli – to taste

Chopped green coriander – a small bunch

Curry leaves – 8 to 10

Lemon juice – 1 tblsp

Urad dal/ Skinned black gram – ¾ tsp

Cumin seed – ½ tsp

Mustard seed – ½ tsp

Hing/Asafetida pdr – ½ tsp

Garam masala pdr – ¼ tsp

Turmeric pdr – ¼ tsp

Cumin pdr – ¼ tsp

Coriander pdr – ½ tsp

Dry red chilli – 2

Ghee/Clarified butter – 2 tbsp

Salt – to taste

Method

1. Heat ghee in a deep pan. Add the dal and fry lightly.  Add the cumin and mustard seed followed by the red chilli. Break the chilli before adding.
2. When the spluttering stops, put in the curry leaves and the sliced onion.
3. Fry till the onion is lightly coloured.
4. Add the green chilli, ginger, hing, turmeric, cumin, coriander pdr along with a 1tblsp water.
5. Fry the masala till you see oil on the sides.
6. Add in the brinjal and cherry tomato and mix well.
7. Put in the rice, season with salt, sprinkle with garam masala and mix lightly.
8. Cover and keep it on a low flame for a minute.
9. Drizzle with lemon juice and sprinkle the chopped coriander.
10. Serve hot with poppadam, pickle and sweet kadhi.

SWEET KADHI  

                                                              Serves 2

Ingredients

Curd – ¾ cup

Water – ½ cup

Maida/Refined flour – ¾ tblsp

Mustard seeds – ¼ tsp

Dry red chilli – 1

Curry leaves – 4

Oil – 1tblsp

Sugar – to taste

Salt - to taste

Method

1. Mix the curd, water and maida thoroughly. There should be no lumps.
2. Heat the oil and add the mustard seed and red chilli.
3. Add the curry leaves and wait for the aroma to release.
4. Lower the heat and pour in the curd mix. Simmer and cook on low heat till the sauce thickens slightly.
5. Season with salt and sugar according to taste. It should be slightly sweet.
6. Serve warm or at room temperature.

* If you wish to cut out the ghee, use any veg cooking oil.

* The cherry tomato may be replaced by a regular diced tomato.

© Rinki’s Kitchen 2012

Lip Smacking Crispy Chilli Potatoes.......

Potatoes and kids really go well together.

This recipe is one of my son’s favourite snacks and I completely dedicate it to him.

It has the necessary ingredients for the right appeal. Moreover, the crunch and the punch make it a great munch.

OK let me admit that I like it too J!

CRISPY CHILLI POTATO                                Serves 2 to 3

Ingredients

Potato (cut into fries) – 2 large

Onion green (chopped finely) – 1 tblsp

Garlic (chopped finely) – 5 cloves

Corn flour – 4 tblsp

Soya sauce – 3 tsp

Red chilli sauce – 2 tsp

Tomato sauce – 2 tblsp
Honey - 1tblsp

Vinegar - 1tsp

Black Pepper (crushed) – ½ tsp

Salt – to taste

Oil – 1 tblsp and for deep frying

Ajinomoto – 1 tsp (optional)

Method

1. Cut the potato into fries and wash thoroughly.
2. Sprinkle with salt, pepper and 2 to 3 tblsp corn flour. Toss to mix well – the potato should be coated with the flour.
3. Heat oil in a pan to deep fry the potato. Fry till done and crispy on the outside.
4. Heat 1 tblsp oil in another pan and add in the garlic. Stir briefly and add a little water followed by the soya sauce, chilli sauce, tomato sauce and vinegar.
5. Mix 1 tblsp  cornflour in some water. Add a little of this cornstarch to the sauce.
6. Let is thicken slightly. Add the honey and turn off the heat.
7. Add the fried potato to the sauce and sprinkle some black pepper and onion greens. Add the Ajinomoto if using it. Toss to coat the fries with the sauce.
8. Serve immediately.

Have a nice weekend.

© Rinki’s Kitchen 2012