Speaking of bugs, anyone remember this guy?
Check out the post on the Chicken Frankie for the naan roti recipe and instructions on how to assemble the frankie.
Aloo Cheese Frankies
For the Aloo Cheese filling –
2 potatoes, boiled, peeled and mashed
Salt, to taste
1/8 tsp chilly powder
A pinch of cumin powder
A pinch of turmeric powder
A pinch of amchur powder (dried mango powder)
Mix all the ingredients well. Check for seasoning and adjust if needed.
Here are the details on the recipe for the roti and the frankie assembly.
UPDATE: One thing I’ll probably try out the next time I make this, is I’ll make a long sausage of the mashed potato filling and lightly fry it off on a pan and then use it in the roll. I would love to see how that works out.
|Left – Aloo Cheese frankie
Right – Chicken Cheese frankie
Hearth and Soul
Do you have a favorite paratha? Leave me a comment and let me know what it is. I’d love to try it out!
For the dough recipe and on how to make the parathas, click here.
For the Filling-
1 head of cauliflower, washed and grated (Do not use the greens)
1″ ginger, grated
1 green chilly, finely chopped
Salt, to taste
Mix well and use a spoonful of this mix to stuff the parathas.
This week I bring to you a treat like none I’ve ever tasted before. I’ve heard of love at first sight, but for me this was love at first bite, literally. The only thing I remember thinking as I savored every bite of this was “OH MY GOODNESS!!! OH MY GOODNESS!!! And you know what, it wasn’t me. I wasn’t going crazy. My husband also thought this was one of the best treats we’d eaten ever. That is the highest honor and treat can every get in my home. And mind you, these little devious treats are addictive. For the fist time in a very long time, I found myself thinking of these bars every now and then and it took massive restraint to keep from wolfing these down.
Oh how I love these little guys! Lets backtrack a little. In my part of the world corn dogs are unheard of. I’ve always been eager to see what the fuss was all about each time I’d read about them. I really should have tried making them myself sooner. I don’t know what I waited all this while for. But I’m glad I finally did. These corn dogs are so simple to make, you can serve them up in minutes, literally. They taste so good. I really can’t compare them to the frozen variety because we don’t get them here. But I do hope one of you tries these out and lets me know how they stand compared to their frozen counterparts. I’m so glad to have this recipe in my arsenal. I can’t wait to serve them up when we have company.
I didn’t make too many changes to the recipe since I didn’t know what to expect. For the next time around, I will use lesser sugar. I found the sweetness coming through a little too much for my liking and seeing as to how I like my food a little spicy, I added some red chilly powder and some black pepper powder and I’m really glad I did. You can leave it out if you don’t like too much spice.
I served them up with some ketchup and mustard, do each one could choose what condiment they wanted.
Homemade Corn Dogs
Adapted from: Group Recipes
(This recipe makes enough batter for about 6 hot dogs)
1/2 cup cornmeal
1/2 cup all-purpose flour
1/4 tsp salt
2 tsp baking powder
1/8 cup sugar
1 egg, beaten
1/4 – 1/2 cup milk
1/8 cup oil
1/4 tsp red chilly powder (optional)
1/4 tsp black pepper powder (optional)
6 hot dogs (I cut them up into 2 since I wanted smaller pieces)
12 wooden skewers
Oil for deep frying
Mix all the ingredients for the batter (leaving out the last 3) and that includes 1/8 cup of oil. Start with 1/4 cup milk and mix well. You need to gradually add more milk if needed till you get a batter thick like a pancake batter. If the batter is too thin, it’ll fall off the hot dog. Mix well making sure there are no lumps in the batter.
Pat the hot dogs dry with a paper napkin.
Dip the hot dogs into the batter and carefully deep fry them in hot oil. Fry them on medium flame till golden brown on all sides.
Take them out of the oil and place on some kitchen paper.
Carefully insert the wooden skewers into the corn dogs.
Serve these up hot with some ketchup and mustard. Enjoy!!!
This month I was assigned Julie’s blog, Little Bit of Everything. ‘Hi Julie’! I had so much fun going through her blog. You simply have to head over. There were so many things that I wanted to try. And you know something, she dabbles not just in food, but like her blog name suggests, in a little bit of everything. I absolutely love the pictures of her garden. She has a series called In My Garden where once a week she posts some of the most gorgeous pictures. I absolutely love these kind of pictures and have tonnes of such images captured from when I travel. I’ve just recently launched Shutterbug Sundays on my blog in an attempt to gather such clicks in one place.
But I digress. Back to my pick for this months SRC. I saw Julie’s version of the World’s Best French Toast and I was hooked. I knew I was going to try this out. I’ve seen a few versions of Stuffed French Toast on some television shows, but I’ve never tried them. This was the perfect opportunity. I’ve actually combined ideas from a couple of Julie’s recipes, her Peanut Butter Banana Muffins and the World’s Best French Toast to come up with my very own version of Stuffed French Toast. This is a wonderful treat to serve up for breakfast on the weekend or a holiday. I think its a really healthy breakfast treat. It has absolutely no sugar in it. It gets its sweetness from the plantain and the honey. I love how this turned out. There are so many wonderful combinations that can be used to tweak a treat like this. I know I’ll be trying many more. Thank you Julie for the inspiration.
Stuffed French Toast
Adapted from: Little Bit of Everything
Makes 1 helping
2 slices of bread (I used a couple of slices of the Brioche Loaf I’d made)
Chunky peanut butter
1 tbsp butter
2 tbsp milk
1/2 tsp vanilla extract
A pinch of salt
Spread the peanut butter on both the slices of bread and sandwich them together.
Beat the egg, milk, vanilla and salt in a bowl.
Dip the peanut butter sandwich in the milk and egg mix and let it soak it up. Turn it over so that the other slice soaks up some of this yummy stuff too.
Place a dollop on butter on the pan. When it has melted, fry the french toast till nicely crusted and browned to your liking. Place it on the serving plate.
For the sauce –
1 tsp butter
2 tbsp honey
1/2 tsp cinnamon powder
1 banana / 1/2 plantain sliced
Once the french toast is done, using the same pan, add a touch of butter.
Add the honey and cinnamon and stir well. When this mix starts bubbling, add the banana slices and cook it off for a minute or two. Avoid overcooking or the bananas will get too soft and mushy.
Pour this sauce over the French Toast and sit yourself down to a wonderful, healthy treat for breakfast.
If desired, you can sprinkle some icing sugar on top before serving.
Do stop by and check out what the other members of Group B have made this month.
Here is the pan straight out of the oven. Its best to wait till this has cooled down completely before cutting into it, atleast a few hours. I’ve realized that if you cut it while its warm, you’ll have a little trouble cutting them clean as well as getting them off the foil.
After patiently waiting and trying not to go insane while waiting, here’s what it looks like all cut up –
Do you wanna take a peek and see what the insides look like? Get ready … here it comes.
Triple Chocolate Brownies
Adapted from: Nigella Lawson
350g dark chocolate
1 tbsp Vanilla extract
1 tsp salt
225g all-purpose flour
100g chocolate chips (I use a mix of about 70g dark chocolate chips and 30g white chocolate chips)
Melt the butter and chocolate together over low heat this completely melted.
Cool the mix down and in the meanwhile preheat the oven to 180ºC.
Add the 4 eggs one at a time, beating well between each addition.
Add the vanilla and salt (I use salted butter and just a tiny pinch of salt) and sugar and mix well.
Add the flour and mix till incorporated.
Stir in the chocolate chips.
Line a baking dish with aluminium foil, leaving an overhang on all sides. This makes is easy to get the brownies out of the pan and also makes cleaning a cinch.
Pour the batter into the pan and bake for 25 minutes. Do not overbake. When you see some cracks appearing on the top of the batter, you’ll know they are done.
Cool completely and cut into pieces.
Check out the other entries this week.