Hot Samosas @ Kakada Ramprasad, Kilpauk, Chennai

Hot & Delicious Samosa

Kakada Ramprasad Sweets & Savories
New No 32 (Old no 52) Ormes Road (Next to  CSI Baynes School),
Kilpauk Tel 044 - 26442851

Easy Paneer Bhurji

Easy Paneer Bhurji

It’s a tasty side dish with rotis / parathas.

Serves: 2

Ingredients

1 tablespoon oil

1 onion, chopped finely

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

200 g paneer (cottage cheese)

½ teaspoon salt (or to taste)

1 tablespoon chopped coriander leaves

Method

In a small bowl, dilute red chilli powder and turmeric powder in 1 tablespoon water and keep aside.

Crumble paneer and keep aside.

Heat oil in a frying pan. Add chopped onion and fry till golden color.

Add diluted red chilli powder and turmeric powder. Stir well on a low heat for 2 – 3minutes until the water dries up and raw smell disappears.

Add crumbled paneer and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 8 – 10 minutes or until done and soft. Sprinkle chopped coriander leaves and serve as a side dish with rotis.

Layered Chapatis

Layered Chapatis

Chapati’s an all time favorite dish in Indian cuisine. Here’s the recipe of layered chapatis. It’s best with Veg or non-veg korma / dal / chicken curry….

Ingredients

Chapati dough

4 - 6 teaspoons oil

¼ cup atta (whole wheat flour) for dusting

Method

Sprinkle  some whole wheat flour and make a thin chapatti.

Gently apply ½ teaspoon oil over it and then fold it in half to form a semi - circle.

Apply again ½ teaspoon oil over it and then fold it into a triangle.

Sprinkle some whole-wheat flour and now make a round or triangular chapatti.

Heat a pan on high heat. Reduce the heat to medium and cook chapatis until done / golden spots appear on both sides. It slightly puffs when cooking. Apply ½ teaspoon cooking oil or ghee on both the sides of the chapatis. Serve hot with any veg or non-veg curries of your choice.

Layers are clearly visible

Spicy Potato Curry

Spicy Potato Curry

It’s an easy and tasty curry, goes well with Idli, Dosa, Puris and it doesn’t contain garlic and onion.

Serves: 3

Ingredients

1 tablespoon oil

½ teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

¾ teaspoon red chilli powder

¼ teaspoon turmeric powder

3 – 4 potatoes (medium size), cut into cubes

½ teaspoon salt (or to taste)

½ teaspoon hing (asafoetida)

1 cup (200 ml) water

Method

Separately boil potatoes and keep aside.

In a small bowl, dilute red chilli powder and turmeric with 1 tablespoon water and keep aside.

Heat oil in a pan on medium heat.

Add mustard seeds. When they start  to splutter, add jeera. Now lower the heat and add diluted red chilli powder and turmeric powder. Stir well on a low heat for 2 minutes until the water completely absorbed.

Add cooked potatoes, water, hing and salt to taste. Gently mash potatoes with the base of the ladle.  Then the curry will be thick and creamy. Cover with a lid and cook on a medium heat for 15 minutes. Serve with idli / dosa / poori..