Beet Veg Puff | Baked in less than 25-min

Vegetarian

Beetroot Veg Puffs – Simple

Here is a simple crunchy savory Beetroot Veg Puffs made extra easy with ready-to-use frozen puff pastry.

They can always be made with left-over beets or any veggies that you would like to add into your puff filling. One can even pack these for lunch as take-away for picnics, outings or when going for a trek.

Puff Pastry – 1 pack ready-to-use, thaw it as per instructions on package (*see notes)

They look super delicious with a lovely golden color on top.

Crispy Veg Puffs | Dinner, lunch, Snacks

Beetroot Vegetarian Puffs

Beetroot Puffs with ready-to-use frozen puff pastry. Add desired veggies and pack them for picnics, lunch or outings during summer.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Baking Time 25

Total Time 55

Course Breakfast, Snack

Cuisine Indian, Mediterranean

Servings 2 people

Calories 323 kcal

Equipment

Oven

Ingredients

500 g puff pastry
1 egg (egg wash)

Filling

1 tbsp veg oil / ghee
1 small onion chopped
2 small potatoes
¼ cup water
2 cloves garlic chopped
1 small tomato
½ green bell pepper / red bell pepper
1 medium beetroot
½ tbsp coriander powder
1 tsp garam masala powder
Salt to taste
⅛ cup green peas
1 tsp red chili powder (optional)

Instructions

Pastry Filling

Peel and Chop the onion and the potatoes. Heat a pan with 1 tbsp veg oil / ghee, fry the 1 small onion till translucent, add 2 small potatoes sprinkle some salt. Fry for 1-2 minutes, add 1/4 cup water.
Cover and cook on medium-low until potatoes are soft by piercing it with fork. We do not want the gravy to be runny so make sure not to add too much water. Meantime, while the potatoes cook prepare the rest of the ingredients
1 tbsp veg oil / ghee, 1 small onion, 2 small potatoes
Add chopped 2 cloves garlic and 1 small tomato. Fry for a minute then add green peppers and 1 medium beetroot, salt. You can now add 1/8 cup green peas. Fry for 2-3 minutes
2 cloves garlic, 1 small tomato, 1/2 green bell pepper / red bell pepper, 1 medium beetroot, Salt to taste, 1/8 cup green peas
Mix the spices such as 1 tsp garam masala powder and 1/2 tbsp coriander powder. We prefer non-spicy so haven’t added any chili powder.
Cook for another 3-4 minutes, check for salt. Turn off heat and set aside while you get the puff pastry ready.
1/2 tbsp coriander powder, 1 tsp garam masala powder, 1 tsp red chili powder (optional)

Pastry puff

I used the whole pack of 500 g puff pastry. If it is sticky, powder the work surface and the pastry with All-purpose flour. Flatten the pastry using a roller pin to get a rectangular shape, it doesn’t matter if its thick. Cut out the uneven edges. I divided this into 4 equal parts.
Meantime, pre-heat the oven to 200 degrees Celsius.
Deciding on how you want to fold it, fill one side of each pastry with the veg mixture leaving some gap on the edge to seal it.
Once you are done with filling brush the edges with egg wash by painting with egg mixture using a brush. Fold them and press to seal, you can also use a fork. Roll the left over pastry, fill it, brush the egg wash and bring the edges together to seal it.
They look super delicious with a lovely golden color on top.

Notes

The puff pastry is usually stored in the freezer. The package that I used says it needs to be kept outside for 10 minutes before flattening it in order to make it easier to handle. I had almost forgotten that I had kept the pastry out on the kitchen counter for too long for about 45 minutes and when I opened, it was slightly sticky and less manageable. I used flour while flattening it making it more easier to roll. So make sure to read the package instructions before using it.

Go for second round of baking for left over pastry puffs.
if your wondering what to do with left over unpeeled beets, wrap it in cling wrap to store and use it next time to prepare beetroot rice

Keyword Easy vegetarian recipe, Savory pastry, vegetarian puff recipe, Vegetarian snack

August 8, 2018

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Mandas / Cucumber Cake | Vegetarian Snacks | Easy Recipe

Cakes

0

Cucumber Steamed Cake / Mangalorean Mandas

Yesterday was Deepavali, so I thought of preparing this incredible rice cake called as Cucumber cake or Mandas (konkani) which my mom used to prepare occasionally at home. The steaming process gives a lovely aroma due to the common ingredients such as jaggery and coconut that I usually add to most of my mangalorean snacks (please check the Mangalorean Recipe categories for more on this).

Preparation time: 15 minutes + soaking time

Cooking time : 30 to 60 minutes

Serves: 4 to 6

Ingredients

Cucumber – 370 g / 1 large, peeled with seeds removed and chopped

Ghee / Oil – 3 tbsp

Idli rice / White small grain – 1 cup, soaked for 3 to 4 hours (*see here)

Fresh or frozen grated Coconut – 95 g

grated coconut

Jaggery – 70 g, powdered (more info on jaggery read here)

Jaggery

Directions

1. Soak the rice for nearly 3 to 4 hrs with water 2 inches above the level of rice. Prepare the rest of the ingredients.

2. First blend the cucumber to liquefy, otherwise the blender might heat up while adding the hard ingredients at the bottom.

Cucumber chopped

Then, add the rest of ingredients such as rice, coconut and jaggery. Do not add any water and blend to make a smooth batter of running consistency.

batter for cucumber cake

3. Grease the container with 1 tsp Ghee. Pour the batter into a container and drizzle 2 tbsp ghee. Run a knife through the batter to evenly spread the ghee.

preparing for steaming

Cover with aluminium foil.

4. In a large pot or work with enough water, place it on a stand of water bath. Close the lid. Cook for 30 – 60 minutes until a toothpick or skewer inserted comes clean without any wet batter.

steaming process

Cooking time varies so check after 30 minutes. You can remove the foil carefully with a pair of tongs and place it back. Steam can be very hot hence must take care not to cause steam burns.

Steamed Cucumber Cake

Thank you for visiting!

Stay Healthy! 🙂

October 19, 2017

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Vegetarian

0

Onion Fritters / Onion Bhaji – Vegan

Quick and easy vegan recipe of crispy Onion fritters also known as Onion Bhaji in Indian cuisine, mainly served as a snack or starter before a main course. Its also sometimes named as pakora (fritter) which are deep-fried in a batter of chickpea flour.

I make this quiet often when we want to munch on snacks and this is quick to prepare during weekends. Most of the recipes call for many ingredients for Onion Bhaji and I made it super-quick for minimal prep and time in the kitchen.

Preparation time : 5 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

Vegetable oil for deep-frying

Onion – 1 medium, thinly sliced

Chickpea flour/ Gram flour / Besan – 1/2 cup / 70 g

Rice flour – 2 tbsp, for crispness

Water – 25 ml if required

Red chili powder – 1 tsp (optional)

Salt – 1/4 tsp

Directions

1. Peel and wash onion. Cut into thin slices.

2. Add chickpea flour or besan, rice flour, salt. Mix and coat together using your hands or spoon. It will turn sticky as onions release water while mixing. Do not add water yet until well mixed for half a minute.

Ingredients for Onion Fritter | Vegan Recipe | Delicious Sweet Aroma

Now you can add little water but not too much.

4. Heat oil in a deep-bottomed container of 2-inch. Drop the batter in small amounts as shown.

Frying Onions | Deep-fry | Delicious Sweet Aroma

5. Fry in batches for 2 minutes or until it changes color to light brown. Strain with a slotted spoon and place on kitchen paper towels.

Frying Onions | Vegan | Delicious Sweet Aroma

Onion Fritters or Baji | Vegan | Delicious Sweet Aroma

Serve hot with tea ☕ or any spicy dip. We have this quiet often in the evenings and by the time I’m done frying with my last batch they are almost over ☺. However, this time I managed to get a picture while my hubby patiently waited.

Onion Fritters or Onion Baji | Vegan Recipe | Delicious Sweet Aroma

A quick picture before crunching into them.

Onion Fritter | Vegan/Vegetarian Recipe | Delicious Sweet Aroma

You can pin it for later use. If you have tried it please share your views . I would like to hear your thoughts👇 ✍. Thank you for visiting my post.

For related recipes of fritters and Ingredients click below:

Goli Baje Recipe

Spicy Banana Pepper Fritters 🌶

Jackfruit Fritters

Banana Fritters 🍌

Stay Healthy!

August 22, 2017

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Rice Recipes

0

Sweet Pulav – Rice Recipe

Pulao or Pulav is a delicately flavored rice that is lightly toasted in Ghee and then cooked in spices such as cloves, cinnamon etc. There are different variations of making a pulav in Indian Cuisine with assorted veggies.

Sweet Pulav is mainly served during occasions in Mangalore. The main flavor of this dish is the gorgeous golden brown onions with the addition of raisins and cashew nuts which adds a pleasing crunch and flavor. Mangalorean weddings often have this served with beetroot+raisin or date chutney for a traditional taste.

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4

Ingredients

Basmati rice – 1 cup

Salt – 1/2 tsp

Caster Sugar – 3 tbsp

Ghee/olive oil – as required (see directions)

Onions – 1 large, thinly diced

Raisins – 1/4 cup, soaked in 1/2 cup warm water (15 mins)

Cashews – 1/4 cup, slit at the center

Water – double the quantity of rice

Directions

Soak the raisins in warm water for 10-15 mins. Drain and dry with a kitchen towel.

1. Frying Cashews, Raisins and Onions separately and setting aside in one plate.

Toss the cashews in 1 tbsp ghee and fry on high heat in a frying pan until its lightly toasted. Set it aside.

Cashew-nut | Toasted

Toss in raisins in the same pan with ghee, they will have plumped up. Set aside.

Raisin | Toasted for Pulao Recipe

Toss the onions in the same pan, add 1 more 1 tbsp of ghee and stir-fry on medium-high heat. Keeping eyes on them, they must turn dark golden brown and not black or burnt. This might take a while. Also, avoid tossing them too much.

The Onion | Fried for Rice Recipe | Delicious Sweet Aroma

2. In the same frying pan add the rice and toast it lightly with 2 tbsp ghee or oil. Transfer to a large pot.

Toasting Basmati RIce | Rice Recipe

3. Add cinnamon, cloves, salt and sugar. Pour 2 cups of water. It must be at-least 1 inch above the rice level. Cook on medium heat and bring to a boil. Keeping an eye, cover and cook until the rice is tender.

Basmati Rice | Aromatic | Delicious Sweet Aroma

4. Garnish with the fried onions, raisins and cashews.

Garnish food | Rice Recipe | Delicious Sweet Aroma

Serve hot with any curry dish.

Sweet Pulao Recipe | Mangalorean Recipe | Delicious Sweet Aroma

Sweet Rice Recipe / Sweet pulao Recipe | Delicious Sweet Aroma

Cooks tip:

*To obtain a caramelized texture of onions add enough ghee or oil. Wider the space faster is the frying process for larger portions. Keep stirring every minute for even browning.

Thank you for your likes and comments. For related rice recipe please click the recipe below. I have a few rice recipes which I prepare occasionally at home that saves a lot of time. When I have taken pictures of them will be sure to post it here and share.

Do not forget to check my Facebook page for more pictures and updates >> https://www.facebook.com/delicioussweetaroma/

Easy Beetroot Rice

Stay Healthy! 🙂

August 4, 2017

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Mutton

2

Mutton Ghee Roast

I have always had sides of mutton recipes in Indian restaurants and it never occurred to me how easy it was to cook at home. Its not so often that I prepare mutton at home because its not available everywhere, especially in supermarkets where pork, chicken or beef is easily available.

Mutton Ghee Roast is another recipe from Mangalore where the spicy freshly ground chili paste is roasted in ghee and then tossed with cooked mutton which imparts a rich delicious flavor of the spices to the meat. You can also prepare this with chicken where I have posted a recipe of Chicken Ghee Roast. This recipe has a mild spice, so do not be afraid to use the chili’s as much as I used.

Before you prepare this, make sure to check the ingredients needed for this recipe. These spices are always available in Indian supermarkets.

Preparation time: 15 minutes

Cooking time: 35 minutes

Required appliance : Pressure cooker / Slow cooker

Blender/Mixer

Ingredients

Mutton with bones – 1 kg, cut into 3-inch chunks

Turmeric powder – 1/2 tsp

Ginger-Garlic paste – 1 tsp

Salt – 1/2 tsp

Ghee – 5 tbsp

For the masala paste

Kashmiri dry red chili – 10 (for red color, although it has a bit of heat)

Red chili powder – 2 tsp (depending on the spice level, you can skip this or add later in step-5)

Black peppercons – 1 tsp

Coriander seeds -1 tbsp

Star anise – 1

Cloves – 5

Cinnamon stick – 3 to 4 inch long

Cumin seeds -1 tsp

Fennel seeds – 1 tsp

Cardamom pods – 3

Garlic cloves – 5

Tamarind pulp, half the size of table tennis ball mixed in little water

Directions

1.To the cut meat, add turmeric, ginger-garlic paste salt. Mix together to coat the pieces and set aside for 10 -15 minutes.

marinating mutton before cooking

2. Meantime while the mutton is retained, prepare the masala paste.

Heat a small pan on high heat. Add the spices of dry red chili, peppercorns, coriander seeds, star anise, cloves, cinnamon, cumin,fennel seeds, cardamom (except for garlic & tamarind). Lightly toast them for 2 to 3 minutes.

mutton spice paste for dry frying

Then, remove the pan from heat.

3. Transfer the toasted spices into a small blender or mixer. Now, add garlic cloves, tamarind water and red chili powder. Grind into a fine paste. If necessary add some water and make a smooth paste.

Mutton Ghee Roast recipe ingredients

blending the spices

4. Cooking mutton:

Heat a pressure cooker on high with 2 tbsp of ghee. Add the mutton pieces and fry them for 1-2 minutes.

Mutton Ghee Roast recipe

Add 1/2 cup of water, not too much. Cover with the lid and the whistle. Take 6 whistles and turn off heat. Wait until the pressure is all gone before opening.

mutton in a pressure cooker

Taste the mutton to check for salt to add later.

mutton in a pressure cooker

5. Heat 3 tbsp of ghee in a wok or pan, add the masala paste, salt, and fry on high heat for 30 seconds (if you haven’t added chili powder earlier you can taste the spice level and add now).

Red spice paste for mutton ghee roast

Add the mutton pieces (if there is water, you can use it to make soup) without the water or fat content, and stir-fry the mutton to coat the meat pieces. Sprinkle curry leaves and stir-fry for 2-3 minutes until the gravy turns thick and roasted.

Mutton Ghee Roast

Mutton Ghee Roast with curry leaves

The longer you toss, its color changes and becomes more like a dry gravy. Serve piping hot with any rice recipe. It can also be served as a main course with bread.

Mutton recipe, ghee flavor

Thank you for visiting!

If you are unable to comment or subscribe to my posts drop me a message at delsweetaroma@gmail.com

Hover over the recipe and click for more related posts:

Soup of mutton bone-marrow

Stay Heathy!

February 27, 2017

2 Comments

Vegetarian, Goli baje with coconut coriander chutney

Snacks

0

Goli Baje Recipe

Hubby loves Goli baje’s, sounds funny, haha..Well, I came to know more of his tastes after getting married to him. And I love making them occasionally.

Goli baje (in Tulu, Indian cuisine) is a deep-fried tea-time snack popular in Mangalore-Udupi region. It is also known as Mangalore bajji or Mangalore bonda. Yes, my posts are often from Mangalore, being a Mangalorean myself they are served locally in restaurants for breakfast or evening tea along with a dip called chutney made of Coconut, coriander or others. Goli Baje’s have a unique taste with a smooth exterior and a spongy interior that suits well during the monsoon season. After few trials and errors I learnt the precise measurements to obtain a good texture. The texture also depends on the fermentation time and thickness of batter before frying. I have provided the precise quantity of all ingredients. The coconut-coriander chutney was just a perfect dip to enjoy it.

Preparation time: 10 minutes, plus 2 hrs fermenting time

Cooking time : 20 minutes

Makes: 25 – 30

Ingredients

Vegetable oil for deep-frying

Plain Flour / Maida – 1 cup / 150 g

Gram flour/Chickpea flour/Besan – 4 tbsp / 25 g

Yogurt – 1/2 cup / 160 g (thick)

Water -1/2 cup

After fermentation:

Ginger paste / fresh ginger – 1 tsp, chopped

Cumin seeds – 1/2 tsp

Green chili – 1 tsp / 1 small, chopped

Grated coconut – 2 tbsp

Caster sugar – 1 tbsp

Salt – 1/4 tsp

Baking soda – 1/2 tsp

Coriander (optional) – 1 tbsp, chopped

Warm water – 4 tbsp

For Coriander Chutney / Coriander Sauce (A dip that goes well with Goli Baje)

Fresh coriander/ Cilantro/ Chinese parsley- 25 g to 40 g, washed and roots removed (depending on quantity required)

Fresh grated coconut – 1/2 cup or as required (also, depending on quantity)

Salt – 1/4 tsp

Fresh ginger – 1 inch thick, small

Green chili – 3 small

Seasoning:

Vegetable oil – 2 tbsp

Red dried chili – 1 (if available)

Mustard seeds – 1 tsp

Curry leaves – 1 medium strip, washed & dried using towel (can use frozen)

Water as required for thickness

Directions

1. In a large bowl, to the the sifted plain flour, add chickpea flour, yogurt. Mix. Then add 1/2 cup water until well combined with no lumps in the batter.

chickpea flour, gram flour, besan added to maida, plain flour

curd added to Goli baje

2. Cover and set aside the batter in a warm place at room temperature for minimum 1 1/2 – 2 hours (I kept it for precisely 2 hrs). Even if it’s a little longer the better.

Goli baje batter of gram flour, plain flour, yogurt & little water

3. After 2 hrs: Add ginger, cumin, green chili, coconut, sugar, salt, baking soda (you can add coriander now if your using). Mix and add water to form a thick batter until there are no lumps (not too runny). Set aside for 5 minutes.

cumin seeds, grated coconut, ginger paste, salt, green chili, sugar, baking soda

4. Heat a container with oil on medium-high. Drop a pinch of batter, if oil is hot enough it will form bubbles around the batter and sizzle.

browning on one side of Goli baje

5. Take tablespoon of the batter, scoop it in your fingers and drop it in small amount into the hot oil. Do not overcrowd. In a few seconds flip to brown on the other side. Fry in batches.

Goli baje, Mangalorean bonda, Indian

Once they have turned brown, drain them on paper towels using a stainless steel slotted spoon (reduce heat to low while removing to prevent over browning). Serve hot with fresh coriander chutney.

goli baje with coriander chutney

Coriander chutney: Preparation time – 7 mins to 10 mins

1. In a blender add coriander leaves, coconut, ginger, salt, green chili and a little water. Blend until smooth paste.

2. Heat oil in a small deep bottomed, stainless steel container on medium. Add mustard seeds, it’ll start splitting.

Coriander chutney, mustard seeds sputter

3. As the mustard seeds sputter add red-dried-chili and curry leaves. Reduce heat and toss for 5 seconds. Make sure not to burn.

mustard seeds, red dried chili, curry leaves

4. Now, add the coriander paste from the blender. Mix and let it boil over low heat. Add water depending on your choice of consistency for thickness.

Coriander chutney for Goli baje

Goli Baje with coconut-coriander chutney

Storage of Chutney:

+Store in an airtight container in the fridge or can also be frozen. Must be used within 2-3 days if stored in the fridge.

Note:

*I haven’t used coriander in the Goli Baje batter.

*If you do not have coriander for the chutney, substitute it with additional coconut to prepare a coconut chutney.

*While removing the goli baje from oil after it has turned brown, reduce heat to prevent burning.

*If the batter is too water you can add more plain flour/maida.

I would love to know how it turns out for you. Thank you for visiting 🙂

Stay healthy!

January 31, 2017

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Black Pepper Pork | Mangalorean Pepper Pork | Delicious Sweet Aroma

Mangalorean food / South-Indian

0

Black Pepper Pork

Sometimes when there are celebrations at home, Black pepper pork is prepared by us Mangalorean’s. The local pork and the organic pepper seeds from the creepers in our home yard definitely makes a rocking recipe of black pepper pork, an all-time favorite. It’s not so fiery, you can moderate this by reducing the quantity of pepper. Using whole black pepper seeds which is later coarsely ground gives depth and awesomeness to this dish.

Organic home grown Back peppers | Recipes with Pepper

Creepers of black pepper seeds | Recipes

Harvested black peppers | Home grown Pepper Creepers

Related Pork Recipes:

Pork Recipe- Mangalorean Pork Bafat

Pork Lettuce Wraps

Pork Steak with Salad and Corn

Please note that the original recipe does not call for cumin seeds.

Preparation time: 10 minutes

Cooking time: 45 to 60 minutes

Ingredients

Pork belly – 1 kg, cut into small pieces

Black pepper seeds / powder – 2 to 5 tbsp (Depending on spice level, see notes)

Cumin seeds – 1 tsp (optional)

Salt

Ginger – Garlic paste – 1 tsp

Olive Oil – 2 tbsp

Turmeric – 1/4 tsp

Onions – 2 medium, chopped into 1 cm thickness

Lemon – as required

Directions

1. Heat a small pan and fry the pepper seeds for 1-2 mins or until it starts dancing in the pan (initially I took 2 tbsp of pepper).

cumin & whole black pepper seeds for frying

Blend the pepper seeds along with cumin seeds in a small mixer jar into coarse powder. You can blend extra pepper separately to add later if you need more spice.

powdered black pepper & cumin seeds

2. In a large container, heat olive oil. Add pork, pepper powder, 1/2 tsp salt (you can add turmeric). Mix thoroughly to coat with pepper. If your not sure the spice level of pepper add less initially.

olive oil

olive oil with pork and black pepper

3. Fry the pork for 5 minutes on high. Add ginger-garlic paste. Stir fry making sure it does not stick to the bottom of the pan. Add 1/8 cup of water if necessary but not too much.

frying pork & adding ginger-garlic paste

4. Cover and cook on medium heat for 30 minutes, stirring occasionally.

5. Check for salt (I added 4 more tbsp of pepper for spice). Add Onions and mix. Onions release water after a couple of minutes. Cook for another 10-15 minutes on medium.

adding onions to pork after 30 mins

6. Turn off the heat. Squeeze some lemon if it turns out spicy to reduce the heat.

Black Pepper Pork

Notes

*Initially add 2 tbsp of ground pepper powder before cooking meat as directed in step 2. You can add additional pepper powder once the meat is cooked after 30 mins by tasting it depending on your spice level. Left over powder can always be used for other recipes so take generous amount of seeds.

*Turmeric powder is used to get a brownish color which I skipped using.

Stay Healthy!

January 16, 2017

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Mangaloran Snack | Christmas| Delicious Sweet Aroma

Christmas Delights

0

Diamond cuts (Tukdi)

I’m quiet surprised that I’m making another snack for Christmas. After my Sweet curls recipe this is my second recipe on Christmas goodies. I prepared this yesterday and I loved the way they turned out.

Diamond cuts or Tukdi (we call it in konkani at home) is a traditional snack. It’s still a favorite snack to munch on while at home. They are crunchy, fluffy and hollow. It is made in different varieties, sweet or biscuit flavored. I made a small batch of it and the recipe is very easy.

Have a joyous Christmas 🎄🎅

Preparation time: 1 hour

Cooking time: 30 mins

Utensil : Pizza cutter/biscuit cutter

Roller pin

Ingredients

Vegetable oil for deep frying

Unbleached All-purpose flour/Maida + extra for dusting – 250 g

Unsalted butter (soft)- 2 tbsp

Chickpea flour – 25 g

Salt – 1/3 tsp

Water – 1/2 cup or as required for the dough ( *EDIT), room temp

Directions

1. In a medium bowl, add all-purpose flour, chickpea flour, salt, butter. Mix together with your hand. Add water in parts and knead until you get a soft elastic dough. It’ll tend to be sticky at the beginning, keep kneading until it becomes smooth.

ingred_IMG_5908

Step1_IMG_5912

2. Prepare a rolling surface, dust the surface with flour. Take a small portion of the dough and form a ball. Place it on rolling surface and sprinkle some flour again. This will help prevent sticking.

Step22_IMG_5941

Now, using a rolling pin, roll the dough thin (not too thin or thick).

3. Using a small biscuit roller/pizza cutter, cut the flour vertically with 1.5 cm spacing between each line. Then, cut them in horizontal direction that shape it into a diamond form.

vertical cut of dough horizontal cuts

diamond cuts from dough

Carefully transfer them, by using a knife edge to slide them onto a flat plate without disrupting it’s shape.

4. After your done making diamond cuts. Heat a container with oil on medium-high heat (If your using induction, keep it on 7).

5. Drop a piece to check if the oil is hot. It’l start sizzling and bubbling. Slide the diamond cuts in oil in batches, not to over-crowd them. It will start puffing up. Stir them gently so they get separated. Let it fry for a minute or two, until golden brown.

tukdiyo, tukdi, diamond cuts

6. Strain them into paper towel. Pour the next batch until all are done deep-frying.

diamond cuts, snack

Mangaloran snack, christmas snack

Storage:

* Keep them in airtight container to retain the crispiness once they have completely cooled down.

For updates on posts and recipes to come please follow the Fb page >> Delicious Sweet Aroma

Note:

*While kneading the dough, if it tends to be sticky add some flour.

*Dust generous amount of all-purpose flour before running the biscuit roller otherwise they stick to the plate which will tend to loose its shape while sliding into hot oil.

More on Christmas Recipes:

Sweet Curls /Kidyo or Kulkuls

Rose Cookies – Mangalorean Kokisan (NEW)

Traditional Christmas Cake – Fruit Cake (NEW)

Stay healthy!

December 25, 2016

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Christmas Delights

0

Kidyo or Kulkuls (Sweet Curls)

These are my first time actually making homemade Christmas goodies or snacks and it turned out pretty amazing. I believe everyone celebrates Christmas differently. It’s my first Christmas with my husband and I thought of preparing these delicious snacks of crispy sweet curls we usually make at home with family, to get into the Christmas spirit.

Kidyo (Kul Kuls) in Konkani is a snack prepared as one of Christmas goodies (called Kuswar) in South-India, especially in my hometown Mangalore, during Christmas. Initially, you prepare a dough with flour, butter, salt and coconut milk, shape them into curls, deep-fry and then coat them with sugar-glaze. It is crunchy, hollow on the inside. Tastes delicious with or without the glaze. We have grown up helping my mom preparing them since childhood. Holiday treats are creative and takes a lot of effort, but it’s worth it.

I made an attempt to set a schedule to prepare it during the weekend, so my husband could help me with it as it gets done faster. More the people, the merrier it is. I made a small batch of sweet curls for just the two of us. They can be made using a fork or a medium sized comb with teeth. A fork gives a wider impression/mould and makes a smaller sized curls slightly different than a comb. I used a comb, since I was more comfortable with it and it looks more prettier with thinner striations.

Merry Christmas to you! 🎄Have a wonderful holiday.

Preparation time: 1- 1.5 hrs

Cooking time – 30 minutes

Quantity made for 2

Ingredients

Vegetable oil for deep frying

Fork / Comb with teeth (depending on the number of individuals)

All-purpose flour / Plain flour/ Maida – 500 g

Salt – 1/2 tsp

Butter – 2 tbsp, (softened at room temperature)

Coconut milk – 1 1/4 cup (or as required to make a smooth dough)

Coconut milk, salt, butter, four/maida for chris

For Sugar Glaze:

White Confectioner / powdered Sugar- 1/2 cup

Water – 1/4 cup

Directions

Making the dough:

1. In a large bowl, combine flour, salt, butter. Mix. Add in small quantities of coconut milk working it into the flour using your hands. Punch and knead the dough, until a soft elastic dough is formed. It will tend to be sticky at the beginning but as you work through it, the dough becomes less sticky.

dough for sweet kurls during Christmas

Cover your dough with a damp cloth or a lid so it doesn’t get dry.

Preparing the Kidyo: This can be done by using a fork or a medium sized comb. I used the traditional way by using a comb.

2. Prepare a working surface. Take a small portion of the dough.

dough for sweet curls

Roll it back and forth on working surface (or by placing in between the palm of your hand and roll it back and forth) applying gentle pressure to taper the dough on the outer edges. Repeat for the other end of the strand or the areas which are fatter than the rest.

dough

Using a small knife start cutting the strand into small bits of 1 cm thickness. making this gets easier and faster than removing bits of dough directly from the large portion of dough, preventing from making unequal size of curls.

Step2a_

3. Holding a comb in hand, place the dough over the teeth of the comb (If your using a fork, place the dough on back of your fork). Press it and flatten it gently (step 2, picture) . With you thumb, roll it away from you (step 3,4,5 picture). While ending the curl (step5, picture) seal them so they don’t open while frying.

Repeat the same for the rest and place it on a large plate without sticking them to each other.

How to make kidyo /sweet curls from dough

When this strand of dough is almost done. Continue from point 2. Finish making the kidyo/curls, until atleast half of your dough left, before starting to fry them.

how to make kulkuls/kidyo

Deep Frying:

4. Heat a container with oil on medium-high. When the oil is hot enough (oil will start bubbling if it is hot enough) carefully drop a portion of kidyo/kulkuls, make sure not to over-crowd.

making kidyo and deep-frying

Stir them gently so they get separated. Let it fry, until golden brown, by stirring a couple of times in between (this might take approximately 5 minutes).

how to prepare kidyo/kulkuls/sweet curls for christmas

Strain them into paper towel. Pour the next batch until all are done.

Once they have all completely cooled down, transfer them into a sealed container or large zip-lock bags if you are gazing them the next day.

Sugar Glazing: They need not be glazed, based on personal choice. You can leave out the sweet glaze for a less sweet treat.

* Place sugar and water together in a cooking pot.

how to sugar glaze

*Cook the sugar and water over high heat, stirring occasionally until the sugar is completely dissolved. bring this mixture to a boil.

* To check if it has turned into a glaze, drizzle few drops into a stainless steal spoon dipped into bowl of water. If it hardens. It’s done.

hot to sugar glaze

*Immediately, glaze the curls or kidyo in parts and mix as you pour the syrup to coat all the curls.

Christmas kuswar sugar glazing kidyo/kulkuls

* Let the kidyo/curls/kulkuls cool. The coated sugar glaze hardens by time.

how to make christmas kuswar or sweets

*Store them in airtight container.

Note:

*When glazing the kidyo, make sure the syrup is used immediately after it’s removed from the heat. Otherwise, it hardens quickly if left to cool at room temperature and will have to repeat the sugar glazing process. You can glaze half batch and leave the other half unglazed if you prefer non-sweet curls.

*Make sure to frequently agitate the curls when deep-frying to fry them evenly, until brown.

Stay healthy!

December 19, 2016

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Easy Cheese Pasta with Chicken Ghee Roast

Meat & Poultry

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Easy Cheese Pasta with Chicken Ghee Roast

Sometimes you get lazy and want to just relax. Times when you want to minimize kitchen time but still have a delicious dinner.

I loved this easy recipe of melted cheese mixed with pasta served with chicken ghee roast. Chicken Ghee Roast is a mouthwatering, spicy and highly aromatic recipe famous in South-Indian cuisine. I got a pack of chicken ghee roast powder when I visited India and it comes in handy when my taste buds feel the desperation of eating something fried.

It is a delicious dinner for two. A quick, easy recipe when you want something spicy to go with pasta. It’s a huge hit with my husband especially for a first try, win-win!

Preparation time: 5 minutes

Cooking time: 25 minutes

Ingredients

Spiral pasta – 1 cup (180 g), can use other variety of pasta

Butter – 3 tbsp

Cheddar cheese slices – 3 or more depending on the how cheesy you want

Mustard Sauce – 1 tsp

Dried herbs – 1 tsp

Tomato ketchup as required for pasta (optional based on taste)

Chicken Thighs – 2 large, cut into small pieces

Ghee – 3 tbsp

For Chicken Marinade:

+ Combine the following:

Yogurt – 2 tbsp

Salt – 1 tsp

Turmeric – 1/2 tsp

Ginger-Garlic paste – 2 tsp

+ Marinate the chicken pieces with the marinade. Place it in a zip-lock plastic bag for 4 hours or overnight.

marinated chicken with ginger-garlic paste, turmeric, salt and yogurt

For the Chicken Ghee roast paste (skip this step if you have a Ghee roast powder and follow the instructions on the pack)

+ Combine the following:

Chili powder/red chili paste – 2 tbsp (based on the spice level)

Cumin powder/jeera – 1 tsp

Garlic powder/paste – 1 tbsp

Natural spices / Mixed spices – 1 tsp

Salt -1/2 tsp

ghee roast marinade of chili powder, Cumin, Garlic, Natural spices and salt

Directions

Pasta

1. Fill a container with 3 cups of water, 1 tsp salt and 1 tbsp olive oil, get water to boil. Add pasta (In the meantime prepare for Ghee roast). Cook [pasta until done. Using a strainer, drain the pasta. Set it aside in a plate.

To check if it is done, taste and see for non-sticky soft texture.

Spiral Pasta in boiling water with salt and olive oil

2. Heat 3 tbsp butter in the same container on low heat. Add the pieces of cheese, mustard sauce and herbs. Mix until the cheese melts.

melted butter in cheddar cheese

mustard sauce

Melted Cheddar cheese, butter, mustard sauce and herbs

3. Toss in the pasta and mix well (prepare this one low heat without burning).

Chicken Ghee Roast

1. Heat a frying pan with 2 tbsp of ghee. Add the paste of ghee roast. Fry for a 2-3 minutes until the spices blend well.

Ghee

Chicken ghee roast marinade

Paste for ghee roast

2. Add chicken pieces. Fry one one side for a minute or two. Flip the side and coat the other sides with the spices.

chicken pieces for ghee roast

chicken ghee roast on frying pan

3. Cover and cook on medium heat for 10 minutes.

Remove the lid and flip the sides every few minutes without the lid until the sides are nicely coated with the spices for 5-7 more minutes.

Cheese pasta with fiery chicken ghee roast is ready. If you want your pasta fiery hot mix the ghee roast spice paste.

Tag: Mangalorean Specials

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Ingredients

Directions

1.To the cut meat, add turmeric, ginger-garlic paste salt. Mix together to coat the pieces and set aside for 10 -15 minutes.

2. Meantime while the mutton is retained, prepare the masala paste.

Heat a small pan on high heat. Add the spices of dry red chili, peppercorns, coriander seeds, star anise, cloves, cinnamon, cumin,fennel seeds, cardamom (except for garlic & tamarind). Lightly toast them for 2 to 3 minutes.

Then, remove the pan from heat.

3. Transfer the toasted spices into a small blender or mixer. Now, add garlic cloves, tamarind water and red chili powder. Grind into a fine paste. If necessary add some water and make a smooth paste.

4. Cooking mutton:

Heat a pressure cooker on high with 2 tbsp of ghee. Add the mutton pieces and fry them for 1-2 minutes.

Add 1/2 cup of water, not too much. Cover with the lid and the whistle. Take 6 whistles and turn off heat. Wait until the pressure is all gone before opening.

Taste the mutton to check for salt to add later.

5. Heat 3 tbsp of ghee in a wok or pan, add the masala paste, salt, and fry on high heat for 30 seconds (if you haven’t added chili powder earlier you can taste the spice level and add now).

Add the mutton pieces (if there is water, you can use it to make soup) without the water or fat content, and stir-fry the mutton to coat the meat pieces. Sprinkle curry leaves and stir-fry for 2-3 minutes until the gravy turns thick and roasted.

The longer you toss, its color changes and becomes more like a dry gravy. Serve piping hot with any rice recipe. It can also be served as a main course with bread.

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Ingredients

Directions

Ingredients

Directions

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