Coriander Rolls For ICC

I really liked this months Indian Cooking Challenge.We were asked to try out Maharashtrian coriander rolls from Archana's Tried and Tested.When I read the recipe, it sounded delectable.Aromatic coriander stuffed in a dough and deep fried.Heaven indeed.Here goes my version of the recipe.

Ingredients:

For the covering

Besan-3/4th cup

Wheat Flour-3/4th cup

Chilli powder-1/2 tsp

Turmeric powder-1/4 tsp

Salt to taste

Oil-3 Tbsp(heated oil)

For the stuffing

Coriander Leaves-2 cups

Grated Coconut -2 Tbsp

Poppy seeds-1 Tbsp

Sesame seeds-1Tbsp

Oil-1Tbsp

Ginger,green chilli paste-1 tsp

Garlic-3 cloves

Onion-1

Lemon juice-2 Tbsp

Sugar-3/4th tsp 

Red chilli powder-1/2tsp

Salt to taste

For Tamarind Paste

2tsp oil+1 tsp garam masala+2tsp tamarind paste

Oil for deep frying

Method-Mix the dough with ingredients mentioned in the covering section.Make a stiff dough.Set aside for 30 minutes.Chop the coriander leaves and make sure you use a paper napkin to remove the moisture.Dry roast grated coconut,poppy seeds and sesame seeds individually.Blend into a course powder.Take oil in a pan roast the ginger green chilli paste,onion and garlic till well done.Let this cool.Now to this add chopped coriander leaves and the course powder.Add in the red chilli powder,sugar and lemon juice.Add salt to taste.This mixture tasted great by itself.This could be used as a filling for sandwiches.I felt like spooning off the stuffing all by myself.Now roll out the dough like a puri.Spread the tamarind paste.Place ample amount of stuffing.Make a roll and seal the edges.Take oil in a pan and deep fry till well done.I had these lovely rolls with tomato sauce.The Pudachi Wadi's tasted awesome.A keeper for sure. 

Chakde India finger food-Hummus with carrot and cucumber wedges

My better half is a big fan of cricket.Usually the finger food he eats during match sessions are very unhealthy.So I thought of making a healthy dip to go with crunchy carrots and cucumbers.So I made a hummus dip which is served with pita crisps,I replaced the crisps with carrots and cucumber wedges.Now for the recipe

Ingredients

Boiled Chick pea-100 grams

Tahina paste-50 grams

lemon juice-20 ml

Chopped garlic-1 clove

Olive oil-20 ml

Salt to taste

White pepper powder-to taste

Paprika powder

Method

Soak chick peas overnight.Boil the chick pea with a little salt.Make the tahina paste.This is a mixture of sesame seeds with olive oil.First roast the sesame seeds in a pan.Then blend it in a food processor.The proportions I used for the paste was 1 cup sesame seeds and 1/3 cup olive oil.I made it myself because I could not find tahina paste.Now you have to blend the boiled chick pea with tahina paste in a food processor.Add crushed ice and garlic blend till smooth.This gives a nice consistency.Season with white pepper powder,salt and lemon juice.Place in a bowl,drizzle extra virgin olive oil and garnish with paprika powder.Recipe source:Chef Girish Kumar Courtyard Marriott.

Go India Go.Go bring us the World Cup.

Sending this to Healthy Lunch box ideas carrots