HASH BROWN POTATOES

HASH BROWN POTATOES

 

2 medium potatoes  par boiled

2 green chilies  finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper ground

1 tablespoon butter

 

 

Grate the par boiled potato , add all the above ingredients  except butter and gently mix well. Set aside.

 

FOR THE TOPPING

1 teaspoon butter

1 small anion thinly chopped

3 to 4 mushrooms thinly chopped

1/2 bell pepper  thinly chopped

2 tablespoons mozzarella  cheese grated

1/4 teaspoon salt

1/2 chili flakes

 

In a skillet place the butter and sauté anion’s,  mushrooms and bell papers for a minute. Add salt and chili flakes  and mix well. Remove in a bowl and set aside.  In the same skillet  melt the butter place a scoop of potato mixture and give it a round shape with the spatula. Let cook on medium heat  until the bottom is crisp and light brown, gently turn the uncooked side down  and place the prepared toppings on the petty. Top with grated cheese. Place the skillet in the preheated oven until the cheese melts for about 2 to 3 minutes. Serve hot hash brown immediately .

 

PULL APART BREAD

PULL APART BREAD

 

This is a shout out to my daughter in low Kajal who is a very good cook. when we get tired of eating the typical guju food, she takes over the jikoni  and spoils me with her unique skill. Here is the recipe for the pull-apart bread she made this past Sunday.

 

4 roll

3/4 cup shredded mozzarella cheese

4 tablespoons soften butter

3 garlic clove finely chopped

1/2 teaspoon chili flakes

1 teaspoon oregano

 

Combine butter, garlic, chili flakes  and oregano and set aside. Cut the bread into diamond shape, do not cut through the bread. Open each slice and spread butter mixture . Add cheese and wrap each bun with foil  and bake  for about 10 minutes in the preheated oven to 350 degree’s or until the cheese is melted. Enjoy hot pull apart rolls with soup and potato wedges.

 

 

 

Wheat cake

WHEAT CAKE

 

 

 

Here’s a wheat flour cake recipe from my derani / sister in low chef Anjana Vithlani, who is a baking GURU. Thank you so much Anjana for the wonderful recipe. It was absolutely delicious. Obviously you are fantastic chef. I will share Anjana’s recipe in  my future blogs so keep a look out.

 

1 1/2 cup wheat flour

3/4 cup brown sugar

1 cup curd

1/2 cup oil

2 tablespoons cocoa powder

1/2 teaspoon baking soda

1 1/4 teaspoons baking powder

1 teaspoon vanilla extract

Preheat the oven at 350 degrees . Beat the curd and sugar until sugar dissolves. Add baking powder and baking soda and set aside for about 5 minutes. Add oil and vanilla extract to the mixture and fold in the flour little at a time until well combined. Divide the batter in to half add the cocoa powder in one portion and mix well. Place the batter in the greased baking tray alternately .Tap the tray firmly. Bake for 30 to 35 minutes . Or until done.

 

SPINACH SPIRALS

SPINACH SPIRALS

4 roti’s ( chapatis)

1/2 cup gram flour

1 cup spinach  finely chopped

2 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon sugar

1 tablespoon tamarind paste

3/4 teaspoon garam masala

1 tablespoon yogurt

I/4 teaspoon Eno

water to prepare batter

 

for tempering

1 table spoon oil

1/2 teaspoon mustard seeds

1 teaspoon sesame seeds

few curry leaves

handful chopped cilantro  and tablespoon shredded coconut for garnishing.

 

In a bowl mix all the above ingredients and prepare smooth  batter. Spread the batter all over the roti and prepare the rolls. Steam the rolls for about 15  minutes. Once done, remove the rolls from the steamer, let cool little.  cut them in to pieces and set aside.  Heat the oil in the skillet, add mustard seeds, sesame seeds and curry leaves. As soon as it crackles place the spinach spirals in the skillet and gently toss.  Transfer in the serving plate and garnish with cilantro and shredded coconut.  Spirals are ready, serve hot.