Indian quick and easy recipes
Cheesy Potato Nuggets Tree
Potato Nuggets are yummy little bites which can be eaten as snack at any time of the day.
Filled with cheese makes it an amazing delicious cheesy bites which melts in the mouth.
They are great party starters especially for kids party.
You can prepared them in advance and refrigerated for a day or two and use it when required.
You can serve these lovely nuggets with ketchup or any dips.
Preparation time: 20 min
Cooking time: 20 min
Serves: Makes about 500 gm or 35-40 Nuggets
Ingredients:
2 Cups Boiled and Mashed Potatoes
2 Tbsp shredded Parmesan Cheese
1-2 Shredded Garlic Cloves
1/2 Tsp Mixed Herbs (Oregano, Basil, Thyme, Parsley, Rosemary)
1 Tsp Chilli Flakes
1/4 Cup Bread Crumbs + 1/4 Cup Bread Crumbs for rolling
2 Tbsp Corn Flour
Salt to taste
Corn Flour Paste (2 Tbsp Corn Flour + 1/4 Cup Water mixed well)
Oil for frying
Direction || How to prepare Cheesy Potato nuggets
1. In a bowl take Boiled and Mashed Potatoes, 1/4 Cup Bread Crumbs, Corn Flour, Parmesan Cheese, Chilli Flakes, Mixed Herbs,
Shredded Garlic Cloves and Salt to taste and mix well. .
Prepare a nice dough of the mixture , divide the dough into 3-4 palm size ball.
Take about a palm size ball on greased palm. Then roll the same in long thin pipe shape (about 1/4? in diameter).
Then cut in to about 1/2? long and using fingers lightly press edges to give it a shape of nuggets.
Prepare the rest of the nuggets in same way.
3. Now take the Nuggets and dip it in Corn Flour Paste and then roll it in Bread Crumbs and press lightly with hands and keep aside.
Prepare rest of the nuggets in same way.
Put the prepared nuggets in refrigerator for 30 min to set.
Now heat oil in a deep pan on medium and fry Spicy Potato Nuggets till golden brown stirring in between.
It will take about 2-3 min on medium to high heat.
Remove the fried Nuggets on paper napkin and serve hot with Sauce.
Maharashtrian style Shengdana chutney(green peanut chutney)
Shengdana green (hiravi) chutney is another innovative versatile chutney from my mom’s kitchen.She used to normally prepare this chutney when she was in hurry , no time to chop vegetables or out of vegetables and need to prepare something delicious with dal-rice(varan -bhat)
We normally prepare wet chutneys with fresh grated coconut as the base with different ingredients. But in this recipe she used peanut as a base ingredient
mixed with green chillies ,cook along with onions. This is so yumm chutney that I can bet you will tempt to prepare it again and again 🙂
You can just have this chutney with chapathi replacing it with any gravy or veggies. Worth a shot – here goes the recipe.
Preparation time : 15 mins
Cooking time – 10 mins
Yields : 250 gm
Ingredients
250 gm Peanuts
2- 3 green chillies
1 tsp jeera
1 tsp turmeric powder
1 tbsp garlic
1 tsp salt
1 medium size finely chopped onions
few sprigs of coriander
oil for cooking
Directions || How to prepare Shengdana chutney(green peanut chutney)
Using a tawa or skillet, roast the peanuts on medium heat until peanuts get dark brown spots on them.
Take these off the heat and allow them to cool on a tray.
Once cool, remove as much of the skin as you can by rubbing the peanuts between your hands to loosen the skin so you can dust or blow them off.
Now in a blender , add peanuts , garlic , jeera , green chillies ,salt and water.
Blend it to a coarse powder.
Heat oil in a pan , add onions and saute till it turns golden brown.
Add grounded paste to the onions,salt and saute till well.
Cook it well on a medium flame for about 4-5 minutes.
Add coriander to the chutney and turn off the flame.
Serve it hot with either chapati or even dal-rice.
Can be store in a refrigerator for 2-3 days.
maharashtrian style Shengdana(peanut) chutney
Peanut chutney also know as a Shengdana chi chutney in Maharahtrian cuisine is a simple, flavorful dry chutney powder.
This chutney is so versatile that it can be used with anything and anytime.Serves as best side with dal rice or in
marathi varan bhat , with chapati’s or even dosa or simply sprinkle it on a bread which serves as a quick snacks.
This is all time favorite at my home and you will always find it in my kitchen.It can be refrigerated for 3-4 weeks.
So add this extra spice side dish in your meal today, try it and let me know your experience.
Preparation time : 10 mins
Cooking time : None
Serves : 250 gm
Ingredients
250 gm cup of raw, shelled peanuts
4-5 whole dry red chillies
7-8 pods of garlic|
1 tsp salt
Direction || How to prepare Shengdana (Peanut Chutney)
Using a tawa or skillet, roast the peanuts on medium heat until peanuts get dark brown spots on them.
Take these off the heat and allow them to cool on a tray.
Once cool, remove as much of the skin as you can by rubbing the peanuts between your hands to loosen the skin so you can dust or blow them off.
Now in a blender , add peanuts , garlic , red chillies and salt.
Blend it to a coarse powder ( make sure its not too coarse and not too fine powder 🙂
Store in a clean jar in the fridge. Will last 3-4 weeks.
Enjoy it as a side dish with chapati or rice-dal or dosa.
Tomato Pulao/Tamatar pulao
Tomato Pulao also know as tamatar pulao/tamatar bhath or biryani or South Indian spicy tomato rice.
It is an easy one pot meal or a lunch box or also a saver recipe on those busy weekdays cooking.
I saw this recipe on one tv channel and found it interesting for my family.
I just gave it a try and it happened to turned out good.Both my kids enjoyed as it didn’t had much of hot spices.
You can either serve it with raita or even plain curd or just have it with any chips of your choice.
So lets move on to the recipe..
Prep Time : 10 mins
Cook Time : 30 mins
Serves: 4
Ingredients
For the seasoning
1 tbsp ghee
3 Bay leaf small
3-4 cloves
5-6 peppercorns
1 tsp jeera
1 cup Basmati Rice
2 medium size Onion
1/4 cup green peas
1 tsp Ginger-garlic paste
4 Ripe juicy tomatoes puree
1 slit green chilli
1/2 tsp Chilli Powder
1 tbsp Garam masala powder
2 tsp Salt(or as required)
Oil for cooking
For Garnishing
2 tbsp finely chopped Coriander leaves
Direction || How to prepare tomato-peas pulao
Soak basmati rice for 20 minutes, drain the water completely and keep it aside.
Chop tomatoes and prepared its puree in a blender.
Heat ghee in a pan, add bay leaf, black peppers and cloves. Fry for a few seconds and then add thinly sliced onions.
Saute till onions become slightly golden brown, add ginger garlic paste,salt and saute for a few more minutes.
Then add tomatoes puree and allow it to cook for 5 minutes , Then add green peas,chilli powder, garam masala powder and green chillies, Cook till tomatoes become mushy.
Add the drained rice, 2 cups of hot water,(check for salt now by tasting the water)
Close the lid and allow it cook on a high flame for 10-15 mins, open it and check the rice.
If the rice is almost half done,garnish with the remaining coriander leaves.
Look it on a low flame till the rice is well cooked or appox for 5 mins.
Serve it hot with any raita/papad/salad
Sunny side Egg Omlette
Omelette is one of the tastiest ,quickest and the most yummiest dish for breakfast with toasted bread slices.
The traditional Indian omlette with the least minimal ingredients is famous world wide. I have given a slight twist in this recipe by combining the omlette and bread and giving it a shape of a boat 🙂 My kids attacked the boat and finished it off within a sec 🙂
My kids just loved it with some tomato ketchup. You can also roll this omlette in chapati which will served as a light lunch or a perfect dinner.
Do try and leave your comments . I would love to hear back from you all 🙂
Preparation time : 10 mins
Cooking time : 5 mins
Serves : 2
Ingredients:
2 Eggs
2 tbsp Onions chopped
1 green chilly finely chopped(optional)
1 tbsp milk
1 tbsp finely chopped coriander leaves
Oil for cooking
salt as per taste
For plating
Boiled egg
finely chopped carrots
Direction || How to prepare Sunny side Omlette
Break the eggs directly into a bowl,add onions , milk ,green chilli, salt and chopped coriander.
Beat the mixture well till frothy.
Heat oil in a pan and on a low flame Pour the egg mixture to the pan.
Place the toast bread over it and cook one side of the omlette.
Flip it to the other side slowly.
Gently press it down with a ladle.
Once both the sides are cooked to golden, remove from heat.
Serve hot with Indian roti, bread slice or as it is with any dip.
We enjoyed it with our toast and tomato ketchup,
To prepare Boat (watch the video for the proper instructions)
Cover the bread edges with the omlette and cut the bread diagonally into half.
Give one piece a shape of a boat and another a flag.
Cut the boiled egg into round pieces,take one piece out.
Decorate the plate along with the boiled egg piece and covering it with a pieces of carrots around giving it as shape of sun and rays.
Form the water waves with the tomato ketchup and serve it your kids.
I bet they will just love it 🙂
KomalFiesta 