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Before my trip to Ahmadabad I didn't even know this about this combination. Never thought of making this sandwich with Bun and Samosa. When first Vaishali told us about this bun samosa I thought may be how this combination will be. Then when I tasted this wonderful bun samosa I feel like having more and more. So thanks to Vaishali for introducing this delicious snack.
Can any body from BM group remember this
Bun Samosa we had in
Ahmadabad
Samosa is my all time favorite snack, I have tasted samosa and jelabi few times. After I tried this bun samosa it became one of my favorite snack. Applying chutneys is most impotent for this. You have to apply chutneys liberally other wise bunsamosa taste very bland. If you are feeding this to kids then better don't apply garlic chutney.
Yesterday I made some Whole wheat buns so I used them for this recipe and my samosas are store brought once.
Here is my Bun Samosa
INGREDIENTS:--Bun -- 1 (I used home made bun you can use store brought buns also)
Samosa --- 2
Green chutney --- 1tab sp
Imli chutney --- 1 tab sp
Chilly garlic chutney --- 1 tab sp
Butter --- 1 tea sp
METHOD:--
1. Cut the bun in to two
2. Apply the butter on the both slices
3. Apply the three chutneys one by one on both slices
4. Crush the samosas a little and place them on one bun slice, close with the other bun slice, press the bun alittle.
Cut in to four pieces and serve.
This is my second post for Blogging Marathon 30th edition under combo Dishes theme let's check other BM members recipes here
Another Week of BM 30 th edition, this week my theme is Combo Recipes. Valli has given some popular combo recipes list to us, we have to choose three recipes from that list. All the recipes from that list are very popular combo dishes. Apart from this recipe most of the recipes in the list are Indian recipes. When I first check this list I thought of making some poori and aloo ki sabji combo. Then I realise that I have posted a few recipes of poori and sabji.
There is one wonder full combo dish in this list and that is a dessert Rasagulla with rabadi. But I don't want to choose sweet dish so dropped that plan. Then this one caught my attention. Since long time I didn't make any Italian dish at home. I didn't bake bread after I came to India that means I didn't bake any bread from 2 years. ofcouse I am baking cakes and cookies but not bread. So I wanted to try my hand in bread baking with Indian flour.
I wanted to bake pav buns but I couldn't,t find a right pan for that so I baked it in a round cake pan. I didn't satisfy with the shape, but the texture of the bread was pretty good will post the recipe for sure. That was a garlic flavored bread.
Now Then next part in this combination dish is Frittata. Frittata is a egg based dish originated fro Italy. This recipe sounds like and looks like omelet, with little changes. This dish is made with beaten eggs mixed with chopped vegetables or with meat cubes and flavored with herbs. Some time can add grated cheese also to this egg mixture. You can use any chopped vegetables like onion, tomato, potato, brocoli, spinach, mushrooms. This can be served with bread, salads, beans and olives.
I made onion and tomato frittata with Garlic bread. Normally frittata will be cook in a skillet on a low flame the shift it in to hot oven to cook the top till light golden. There are many variations for this frittata recipe but the basic Italian frittata recipe is made with beaten eggs and vegetables or meat and cheese. Today I baked the frittata in muffin tins to make individual portions and you can call them mini frittata. so lets check the recipe for Frittata..
INGREDIENTS:---
Eggs --- 3
Onion --- 1 big cut in to slices
Tomato --- 1 big cut in to cubes
Garlic --- 2 cloves crushed
Parmesan cheese ---- 1 tab sp grated
Milk ---- 2 tab sp
Salt to ttaste
Olive oil --- 1 tab sp
Pepper powder --- 1/2 tea sp
METHOD:--
1. Beat eggs in a bowl then add onion slices, crushed garlic, salt, pepper powder, milk and mix well then add tomato cubes mix well.
2. Add cheese mix well.
3. Now hear olive oil in a skillet and pour the egg mixture and keep the flame in low cook till the edges leaveing the pan, cover with a lid and cook for few minutes.
4. When the edges are leaving from the sides of the pan switch off the heat.
By that time pre heat the oven.
5. Now place the egg mixture skillet in the pre heated oven and cook till the top turns in to golden.
Remove from oven and serve hot with bread and salad.
This is my first post for Blogging Marathon 30th edition under combo Dishes theme let's check other BM members recipes here
This is third and final recipe for this week theme Cooking with curds. Mor Kuzhambu is a south Indian kadi made with curd and vegetables. You can use any one verity vegetable or mixed vegetables for this kuzhambu. my mother makes this kuzhambu with bottle gourd and some times with okra, that taste so delicious. But she makes it in Andhra style, in Andhra style we don't add coconut. That is the only differences between Mor kuzhambu and majjiga pulusu. The most important ingredient for this curry is the paste. Ingredients for this paste will change in each recipe I mean for each family. About vegetables can use vegetables like white pumpkin, okra, carrot, chow chow, bottle gourd. In Tamil style they don't add onions to this curry so lets check the Mor Kuzhambu....
INGREDIENTS: ---
Curd ---- 2 cups
Turmeric powder --- 1/4 tea sp
Salt to taste
Oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Fenugreek seeds --- 5 seeds
Dry red chillies --- 2 broken
Curry leaves --- 1 spring
Fresh coriander leaves --- 2 tab sp chopped
FOR PASTE:---
Split pigeon peas --- 1 tab sp
Coriander seeds ---- 1/2 tab sp
Cumin seeds ---- 1 tea sp
Rice --- 1 tab sp
Green chillies --- 3 or according to your taste
Grated fresh coconut --- 4 tab sp
VEGETABLES: --- I used white pumpkin and carrot you can use any other veges you like but not cauliflower and cabbage. Cut the vegetable in to 1 inch cubes and set a side.
METHOD:---
1. Soak pigeon peas, coriander seeds, cumin seeds, rice in enough water for for 2 to 3 hours.
And grind them with green chillies and grated coconut with little water in to a fine paste and set a side.
2. Take curd in to a bowl and add this ground paste, salt to taste, turmeric powder and whisk well.
3. Heat oil in a pan add mustard seeds let them splutter then add fenugreek seeds, dry red chillies, curry leaves and add vegetable pieces saute for a while then add 1 cup of water reduce the heat cover and cook till vegetable pieces become tender.
4. Open the pan add curd mixture mix well, check and adjust salt and bring to a full boil, then reduce the heat and cook for 5 minutes.
5. Remove from heat garnish with coriander leaves serve hot.
If you want to use okra then no need to boil the okra. cut okra in to 1 inch pieces and fry them in oil till they change the color then add them to kuzhambu and bring to boil.
Serve hot with rice, idli, dosa or with rava pongal. I like to have this with upma also and this also taste better next day..
This is my third post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here
Doddapatre well known as Ajwain ke patte or Pattarchur in Hindi, Karpuravalli in Tamil, Vamu aaku in telugu, Pan ova in Marathi or Cuban Oregano. This leaves has many medicinal values specially It is used in treating common cold and cure phlegm in children. Tambli is a traditional Karnataka dish normally made with leafy vegetables or with vegetables and curd also some time with out curd. Since My theme for this week is Cooking with curds I made Doddapatre Tambli with curd. Let's check the recipe...
INGREDIENTS:--
Doddapatre ---- 10 leaves ( Cuban Oregano/ Vamu aku)
Curd --- 1 cup
Black pepper corns --- 10
Dalia --- 1 tab sp ( roasted gram/ vadacha kadalai/ veyinchina senagapappu)
Cumin seeds --- 1 tea sp
Grated coconut --- 1/4 cup
Salt to taste
Turmeric powder --- 1/4 tea sp
Oil --- 2 tab sp
Mustard seeds --- 1/2 te asp
Cumin seeds --- 1/2 tea sp
Asafoetida --- 1/4 tea sp
Dry red chillies --- 2 broken
My Doddapatre(vamu aaku) Plant
METHOD:---
1. Wash the leaves well and pat dry them on a kitchen towel.
2. Dry roast the leaves in a pan till they wilt this will take just one or two minutes, remove and set a side.
3. In the same pan dry roast dalia, pepper corns, cumin seeds till nice aroma comes out, remove them in to a plate and let it cool for a while.
4. Now grind roasted dalia, pepper and cumin seeds in to a powder then add wilted leaves, coconut, salt to taste, turmeric powder, grind all this ingredients in to fine paste with little water.
5. Now Now take curd (curd should be little sour) in to a bowl and whisk well to make it smooth. Then add ground paste mix well to combine every thing and adjust the seasoning.
6. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds, Asafoetida, broken red chillies fry for a while and add this to tambli.
Mix well and serve with hot steamed rice and pappad.
This is my second post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here
Second week of BM 30, I have chosen cooking with curds as my theme for this week. Going to post three recipes with curd as main ingredient. In Andhra cuisine we use curd a lot in gravies and also other recipes like perugu vadalu, majjiga doselu, challa chekralu (a type of muruku made with sour curds). Specially a number of perugu pachadi ( boiled vegetables in yougurt gravy)varieties are there in Andhra cuisine.
This recipe sounds like Avial but with little changes. Avial is a traditional Kerala recipe which is made with boiled vegetables in coconut gravy. In avial they use 2 table sp of sour curd to give a sour taste to avial using curd is optional in avial recipe. If they use raw mango in avial they don't add sour curd. In this perugu talinpu we use only sour curd, not any other ingredients like raw mango, tamarind or lemon. Adding mixed vegetables is totally my version. normally we make perugu talimpu with onion or tomato. This is not perugu pachadi in perugu pachadi we don't add coconut. So you can say this is fusion of perugu pachadi and Avial. hope you all like this. Let's check the recipe
INGREDIENTS:---
Mixed Vegetables ---
Carrot --- 1 cut in to one inch pieces
Chow chow --- 1/2 cut in to one in ch pieces
Beans ---- cut in to one inch piece
Pumpkin --- 1/2 cup one inch pieces I used red pumpkin
Yam ---- 1/2 cup one inch pieces (kanda)
Raw banana --- 1/2 banana cut in to one inch pieces
Cook all the vegetables with a pinch of salt till tender and set a side.
For Paste ---
Grated coconut --- 1/4 cup
Green chillies --- 4
Ginger --- 2 inch piece
Cumin seeds --- 1 tea sp
Grind all above ingredients in to a fine paste with little water
Other Ingredients ---
Salt to taste
Oil --- 1 tab sp
Mustard seeds -- 1/2 tea sp
Curry leaves --- 2 springs
Asafoetida -- a pinch.
Curd ---- 1 and half cup
METHOD:---
1. Add ground paste to curd and beet well to combine every thing.
2. Add cooked vegetables to curd mixture, adjust salt mix gently.
3. Heat oil in a pan add musterd seeds let them splutter then add asafoetida and curry leaves fry for a while, add this to curd and vegetable mixture mix well.
Mixed vegetable perugu talimpu is ready to serve.
Serve with rice or kichidi, best combination with pongal.
You can use any vegetables but not cauliflower, cabbage, green peas.
This is my first post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here
Aloo Palak Kofta or Potato spinach dumplings This recipe I was inspired by most popular German potato dumplings. In German cuisine this potato dumplings are made with mashed potato stuffed with meat and served with bread or meat. Some times they make this potato dumplings as a dessert where the mashed potato is stuffed with fruits. Here I have changed that typical German potato dumplings in to Indian flavor and in German cuisine they are simmered in a soup or in plain boiling water, Here I deep fried them
When I choose this theme for BM I don't have any idea what to make. Only one thing I got in my mind is masala vada pulusu or urundai kuzhambu. I made it for my first day post then for next day post I googled a lot and landed in this German dumplings recipe. But hubby doesn't like boiled potato, then I decided to deep fry those potato dumplings with Indian flavors in it. when I tasted them.. aloo kofta!!! ha haa finely I made aloo koftas. Try to make some thing different and landed in aloo koftas ?!!.. I didn't add any bread crumbs or bread to this potato mixture for binding. For a difference I have added 2 tab sp of gulab jamoon mix, that gave a good color and a small different taste. So lets check how I made them.. I know most of the people like potato in their meal because of that potato is a universal vegetable.
INGREDIENTS:---
Potato ---- 2 big boiled and mashed
Onion --- 1 big finely chopped
Green chillies --- 3 finely chopped
Spinach leaves --- 1 cup finely chopped
Coriander leaves --- 1 tab sp finely chopped
Ginger garlic paste --- 1 tea sp
Salt to taste
Red chilli powder --- 1/2 tea sp
coriander powder --- 1/2 tea sp
Chat masala --- 1 tea sp
Garam masala --- 1/4 tea sp
Instant gulab jamoon mix ---- 2 tab sp
Oil for deep frying
METHOD:--
1. Heat 1 tea sp oil in a pan add chopped onion and fry till golden.
2. Take mashed potato, fried onion, chopped green chilies, chopped spinach, chopped coriander leaves, and all other ingredients except oil.
3. Mix well with your hands to combine every thing and make a dough like consistency.
4. Divide this potato dough in to golf ball size portions and give any shape you like.
5. Deep fry this potato dumplings in hot oil till golden remove.
Serve hot with tomato sauce.
This is my second post for Blogging Marathon 30th edition under Dallying With Dumplings theme let's check other BM members recipes here
I came across many versions of vada curry, specially in Tamilnadu they make this as a semi gravy. In Andhra pradesh we make this with a tamarind base gravy specially in south Andhra Pradesh. Here I give a small twist to normal masala vada. Normally we deep fry the masala vadas, but here I stuffed the masala vadas with raisins and steamed them in idly cooker to make it little more interesting.
FOR MASALA VADA (STEAMED):--
Chana dal ---- 1 cup
Ginger --- 1/2 inch piece
Green chillies --- 3 or according to your taste
Fennel seeds --- 1/2 tea sp
Raisins ---20
Salt to taste
METHOD:--
1. Soak chana dal with fennel seeds in enough water for 2 hours.
2. After 2 hours drain the water and ground the chana dal with ginger and green chillies in to a coarse paste.
3. Make small balls out of this chana dal mixture and stuff with 3 raisins in each bal, flatten them lightly.
4. Arrange the flatten chana dal vadas in idly plates(grease the idly plates with little oil before you arrange the vadas).
5. Steam cook masala vadas in the idly cooker for 15 minutes, switch off the heat and leave the masala vadas in the idly cooker and set a side.
Instead steaming you can deep fry the masala vadas and add them to the Pulusu (tamarind gravy).
FOR TAMARIND GRAVY( PULUSU):---
Onion ---- 1 big finely chopped
Tomato ---- 1 medium finely chopped
Garlic --- 5 cloves finely chopped
Tamarind -- golf ball size that is 10 gms or one table spoon thick tamarind paste.
Turmeric powder -- -1/4 tea sp
Red chilli powder --- 1 tea sp
Salt to taste
Coriander powder --- 1/2 tea sp
Oil --- 1 tab sp
Mustard seeds --- 1/2 tea sp
Cumin seeds --- 1/4 tea sp
Fenugreek seeds -- 10 seeds
Curry leaves -- 1 spring
METHOD:---
1. Soak tamarind in warm water for 10 minutes and extract juice with 1/2 cup water or if you are using paste then dilute with 1 cup water and set a side.
2. Heat oil in a pan add mustard seeds let them splutter then add cumin seed, fenugreek seeds, curry leaves, then add finely chopped onions and fry till onion turns in to light brown.
3. Add chopped tomato, salt to taste, turmeric powder, red chilli powder, coriander powder and cook till oil separates from the masala.
4. Now add tamarind water and 1 cup of plain water, bring to a full boil now reduce the heat in to low flame and cook for 10 to 15 minutes.
5. After 15 minutes add steamed masala vadas to the tamarind gravy cover and cook in a low heat for 10 more minutes, by that time you can see the oil on the top of the gravy, now switch off the heat and leave it like that till you serve.
Serve with rice or with idly or with dosa or with curd rice.
My choice is with curd rice..
This Masala Vada Pulusu will taste wonderful next day with rice even with leftover rice with curd.
This is my first post for Blogging Marathon 30th edition under Dallying With Dumplings theme let's check other BM members recipes here
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Can any body from BM group remember this 
