Homemade aam papad/ Homemade fruit leather/ Mango roll ups

 Homemade aam papad/ Homemade fruit leather/ Mango roll ups 

Aam papad is also known as Indian fruit leather which is made by cooking ripe mango pulp mixed with sugar and spices till the mixture gets thick and then it is dried for 2 days. It is very easy but takes little time in drying. This dish is usually served as a confectionery or condiments. These small adorable bites are loved by everyone at every age. 

Quick tips : 

1. when add salt, black pepper and black salt. After mixing taste  it and check if required add more as per taste.

2. will not recommend to keep it outside in sun because of pollution, dust, flies and dirt.

3. It can be dried in fan or without fan.

4. If the plate is greased properly then aam papad will not stick to the plate.

5. Keep it in fridge in airtight box stays good for a month. 

Prep : 10 minutes

Cook time : 20 minutes

Drying time : 2 days at room temperature 

Ingredients -

Ripe Mango : 1 big size or 1-1/2 cup mango pulp

Sugar : 5 tbsp

Salt : less then 1/4 tsp

Black pepper : 2 pinch

Black salt/kala namak : 1/4 tsp

Cooking oil for greasing plate 

Method : 

1. Scoop out the mango pulp. Add in mixer jar. Blend it to a fine smooth puree.

2. Take a heavy bottom kadai. Add mango puree and sugar. Mix well.

3. Keep the kadai on medium flame. Keep on stirring.

4. Bubbles will start appearing keep on cooking. Stir continuously.

5. When the mixture starts to thicken add salt, black pepper and black salt. Mix properly.

6. Keep cooking on medium flame by stirring continuously. 

7. When the mixture gets thick and changes its color switch off the flame.

8. Grease a steel plate with cooking oil.

9. Pour the thickened mango mixture on the greased plate.

10. Spread it using spatula or flat knife. 

Freshly spread mango mixture -

Day 1 of drying -

Day 2 - 

11. Cover it with a jali and keep it at room temp for 2 days to dry up.

12. When the top is dried up and no more sticky on touch. Aam papad is ready to eat.

13. With the knife peel aam papad from sides. Then it will peel of easily from the plate.

14. Place it again on the same plate and cut into long stripes.

15. Either roll the stripes or cut them into squares.

16. Aam papad is ready to eat.

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Caramelized crispy cabbage

 Caramelized crispy cabbage 

These beautifully baked/ roasted crispy caramelized cabbage are very light, easy, quick, lip smacking and hearty meal. It is utterly delicious low carb and low calorie meal and moreover, it is the star of dinner table. These crispy caramelized cabbage steaks are so beautiful, appealing to look at, so inviting and flavourful. These oven roasted cabbage steaks are so tender, delicious and perfectly caramelized.  It is prepared by cutting whole cabbage in thick rounds. Then brushed with sesame oil, sprinkled flavoured spices. Then pop it in oven and bake/ roast till crispy brown. 

Quick recipe tip -

1. Wash and pat dry cabbage with kitchen towel.

2. Adjust spices according to taste.

3. Instead of sesame oil... Use olive oil. 

Ingredients -

1/2 kg cabbage

As needed sesame oil

To taste salt

1/2 tsp red chili powder

1/2 tsp chat masala

1/2 tsp oregano

1/2 tsp garlic powder

1/2 tsp chilli flakes

1/2 tsp tandoori masala

1 tsp sesame seeds 

Method -

1. Wash and cut cabbage in 1 inch thick rounds. Arrange it in a tray lined with foil. 

2. Brush cabbage rounds with sesame oil.

3. Sprinkle salt, red chilli powder, oregano, red chilli flakes and garlic powder.

4. Flip the side. 

5. Sprinkle salt, red chilli powder, oregano, red chilli flakes, garlic powder, chat masala and tandoori masala.

6. Sprinkle sesame seeds in top.

7. Preheat oven at 180°C for 10 minutes. Place the tray with cabbage in the oven and bake at 200°C for 30 minutes. 

8. It will turn golden. Take out of the oven. 

9. Caramelized crispy cabbage is ready. 

10. Transfer to a serving plate. Sprinkle coriander leaves on top. 

11. Serve hot as a side dish or can be eaten as evening snack. 

12. Serve hot.

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Creamy pineappe souffle

 Creamy pineappe souffle 

Prep : 10 minutes

Cook time : 15 minutes 

Ingredients : 

Canned pineapple : 4 rings (drained & chopped)

Condensed milk : 400 grams

Double toned Milk : 250 ml = 1 cup

Lemon juice : 3 tbsp

Whipping cream : 200 ml (1 small pkt) = 1 cup

Gelatin : 2-1/2 tbsp

Water : 1/2 cup 

Method : 

1. Whip cream with beater till it is soft, velvety and fluffy. Keep in fridge till use.

2. In a small pan take water and sprinkle gelatin over it. Do not mix. Keep aside till use.

3. In another big bowl take condensed milk and milk. Mix well till it is well combined.

4. Add lemon juice and mix well.

Add drained chopped pineapple pcs and mix well.

5. Now take a pan contains gelatin, keep it on tawa and heat tawa on high flame. Stirring gelatin to dissolve. Do not let it boil. Switch off the flame. Stir it 2-3 times so that it cools little.

6. Add dissolved gelatin in condensed milk pineapple mixture. Mix well.

7. Add whipped cream in this mixture and combine it everything is mixed properly. 

8. Cover it and keep it in the fridge for 2-3 hrs to set. 

9. Take it out of the fridge and sprinkle almonds over it. 

10. Slice it or scoop it. Place it in a serving bowl. Sprinkle tutti fruity on top.

11. Serve chilled.

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Cucumber grilled sandwich

 Cucumber grilled sandwich 

Ingredients : 

Brown bread as needed

Cucumber : 2 peeled, washed, seeds scooped out and grated

Onion : 1 small grated

Salt to taste

Black pepper to taste

Capsicum : 1 chopped

Mayonnaise : 3 tbsp

Lemon juice : 1/2 tsp 

Method : 

1. Take cucumber peel it and wash it. Now scoop out the seeds from it and grate it. Now squeeze out the excess water from it by pressing it with hands. Keep it in a bowl.

2. Now take onion peel it, wash it, grate it and take out the excess water from it by pressing it with hands. Keep it in the same bowl with cucumber.

3. Take both of them in a bowl and add capsicum, salt, black pepper and mayonnaise. Mix well. 

4. Add lemon juice and again mix.

5. Heat grilled sandwich maker.

6. Take 2 bread slices spread mixture on one slice and then cover it with another slice. Cut the slice in triangle shape and drizzle little oil on both sides of the sandwich and place it in the grilled sandwich maker.

7. Grill it till both sides change color and becomes crispy. 

8. Place it in a plate and serve with ketchup.

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Taco nutty fried rice

 Taco nutty fried rice 

Few days back I have received two flavours mexican and taco snacks as my freebie from Bite'In. These two flavours are too tempting and irresistible. In this recipe I have used taco flavoured snacks which includes cashews, almonds, peanuts and flavoured spices.

Taco nutty fried rice is healthy, simple and easy to make dish. It is a delicious complete meal in itself which is mixed with veggies, taco flavoured nuts and leftover cooked rice. This recipe can be customized according to your choice of vegetables. This flavourful and aromatic taco nutty fried rice can be consumed as it is or can be served with manchurian.  

Quick tips - 

1. Adjust spices to taste.

2. Add more vegetables of your choice.

3. I have used leftover rice in this recipe. 

Ingredients - 

1-2 tbsp mustard oil

1/2 tsp mustard seeds

1 tsp garlic minced

1 small onion chopped

1 small capsicum chopped

1 green chilli grated

2 tbsp Bite'in taco nuts

1/4 tsp soya sauce

Pinch red chilli powder

To taste salt

2 cup boiled rice

2 tbsp water

1/4 cup coriander leaves chopped 

Method - 

1. In a bowl add chopped capsicum, onion, green chilli and coriander leaves. Keep aside.

2. Heat oil in a wok. Add mustard seeds, garlic and saute it for few seconds. Add chopped capsicum and onion. Stir fry on high flame for a minute. Slow the flame.

3. Add Bite'in taco nuts, red chilli powder and salt. Mix well on slow flame.

4. Add soya sauce and mix well.

5. Add boiled rice and mix well on slow flame. 

6. Add coriander leaves, 1 tablespoon capsicum and 1 tablespoon onion. 

7. Mix well. Add 2 tablespoon water and mix well. Keep cooking for 1-2 minutes on slow flame only. Switch off the flame. Cover and keep aside for 4-5 minutes.

8. Taco nutty fried rice are ready. Transfer to a serving plate and serve hot. 

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Instant spinach dosa/ Instant palak dosa

 Instant spinach dosa/ Instant palak dosa 

Spinach dosa is a simple, quick, easy, healthy, nutritious and vegan crepe dish prepared using multi-grain wheat flour mixed with spinach puree and stuffed with scrambled tofu spinach. This recipe does not require any fermentation. 

Quick recipe tip -

1. Adjust spices according to taste.

2. Instead of Scrambled tofu with spinach stuffing... Add any stuffing of your choice.

3. Dosa batter should neither be too thick nor too thin. It should be like a normal dosa batter.

4. Zero oil recipe... No need to add oil.

5. For plain dosa... need to cook from both sides.

6. For stuffed dosa... no need to cook from both sides. Only 1 side needs to be cooked properly. 

Ingredients -

1 cup spinach/ palak 

1 cup (+ more if required) water

1 cup multi-grain wheat flour

1/2 tsp salt

1 green chilli

1/2 inch ginger

For stuffing -

1 cup Scrambled tofu with spinach 

Method -

1. Take a mixer jar. Add spinach, salt, green chilli in it. 

2. Add water little by little and grind it to a smooth puree. Spinach puree is ready. 

3. Take multigrain wheat flour in a bowl. Add spinach puree little by little and mix with whisker.

4. Whisk well till the batter is smooth and lump free.

5. Add few tbsp water if the batter is too thick.

6. Heat dosa tawa/ griddle on slow flame. Clean the tawa with cloth. Pour a ladleful of dosa batter on it and spread in circle. Keep cooking on slow flame till the top dries up. 

7. Keep cooking on slow flame dosa will leave the sides. 

8. Add stuffing on half dosa. 

9. Fold it and cook on slow flame for 1 minute. 

10. For plain dosa - flip the side of dosa. Cook from both sides.

11. Transfer to a serving plate and serve hot with tomato ketchup.

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