Shallow fried plantain chips

The original recipe is from here . This is a pretty easy and yummy recipe to make. To those of you who do not know what a plantain is...its the green banana you see near the vegetables. The Indian variety are small...may be 6-8 inches where as the Mexican or American variety are pretty bug. I used the Indian plantain for this

Shallow fried plantain chips (Shallow fried green plantain with Indian spices)

Shallow fried plantain chips

Ingredients:

1. 2-3 medium plantain
2. 1/2 teaspoon each of turmeric, sambar powder, salt, mustard seeds, urad dal, fennel seeds, cumin, asafoetida
3. 1/4 teaspoon black pepper
4. 2 tbsp oil divided
5. 1 dried red chilli
6. few curry leaves
7. 2 tbsp water

peel the plantain and slice them about 1/8 inch thick coins.

add  turmeric, sambar powder, pepper and  salt and coat the spices on the plantain and set aside.

In a pan heat 2 tbsp oil and add mustard seeds,  urad dal, cumin, fennel, broken red chilli, pinch hing and few curry leaves and let it splutter. Now add the plantain pieces

Stir-fry for 2 minutes till raw banana gets coated well with oil.

Spread the plantain in a single layer in the pan and add the remaining oil.

cover and cook on medium flame for 10 minutes. Abut 7 minutes, add 2 teaspoons water and cover and cook stirring  occasionally.

Uncover and fry for 2-3 more minutes to make them crispy

Serve with Sorrel leaves rice

Ginger Chutney

Its still lockdown central here at home and today was Vada/Garal for breakfast. The recidents of my house  aka my fam...they looooove Peanut Chutney but today along with that I also made Ginger Chutney. This one is equally easy to make.

The red onions I used , gave the chutney a purple hue

Ginger Chutney(Ginger and Onion side for Indian Breakfast)

Ginger chutney

Ingredients:

1. 1 medium small onion chopped
2. 2 inches of ginger peeled and chopped
3. 1.5 tablespoons chana dal
4. 1 tablespoon urad dal
5. 1 teaspoon oil
6. 2 dried red chillies
7. 1 teaspoon cumin
8. 1/2 cup thick juice of tamarind
9. 1 teaspoon salt
10. 2-3 tablespoons jaggery or brown sugar

Heat the oil in a pan and fry the chanadal for a minute. Add the urad dal and fry till they start turning brown. Drain and add the onions and chillies into the same pan and fry for 2 minutes. Add ginger and fry for 3 more minutes. Let them cool.

Grind all the ingredients together until smooth. Enjoy with idli or vada or dosa

Turkish Meat Gozleme

Every country has their own recipe of stuffed bread. This is one of the best. I normally do not like Turkish food. I feel it is too bland. But this recipe and the dish are awesome. My family loved it. I am going to be making more variations of it in near future :)

The original recipe is from here

Turkish Meat Gozleme (Meat stuffed bread pocket)

Meat and Spinach Gozleme

Ingredients

Gozleme Pastry

1. 3 cups all purpose 
2. 3 tablespoon  extra virgin olive oil
3. water
4. 1/2-3/4 tsp salt

Spiced lamb

1. 1 tbsp olive oil
2. 2 garlic cloves , minced
3. 1 onion , finely chopped
4. 1 lb beef or lamb mince (ground)
5. 1/2 cup frozen spinach squeezed of all water or  3 oz baby spinach
6. 1 teaspoon each of  cumin powder, paprika
7. 3/4 tsp each salt and pepper
8. 4 oz  feta cheese (I got Mediterranean blend)

Filling:

Cook beef in a hot pan without oil (if it has more than 90% fat) else add 1 teaspoon oil, breaking it up as you go.

Add cumin, paprika, cayenne (if using), salt, pepper and water. Cook for 2 minutes.

Add spinach, stir until wilted.

Cool before using.

Add the salt to the flour and add water to it as needed to make the dough. Add 1 tablespoon oil to the dish you made the dough and start kneading it for 5 minutes. Repeat 2 more times with the remaining oil until the dough becomes pliable, and smooth. If you have a hand mixer, mix the dough for 7 minutes.

Cover and rest for 20 minutes.

Sprinkle work surface with flour. Cut dough into 4 pieces.

Roll out into 35cm/14" x 20cm/8" rectangle.

Add the filling to the dough and sprinkle with feta cheese and close the edges.

Heat a griddle and add some oil to it. Fry the Gozleme for 3 minutes on each side. Enjoy