Easy Samosa Recipe For Picnic Menu (Baked Kartoffel Taschen)

Samosas are the most delicious Indian snacks that are prepared almost everywhere in the world. They can be deep fried/ baked in oven/ steamed although deep frying is the tastiest and most preferred form of the snack.

Samosas can be prepared the previous day and refrigerated. They remain fresh if wrapped in aluminium foil. Today I shall share my simple preparation of the Samosa recipe. Have a look.

Easy Samosa Recipe For Picnic Menu (Germans popularly call it Baked Kartoffel Taschen)

Ingredients:
About 2 cups of Maida (All purpose flour)
1 cup of luke warm water
Salt according to taste
1 tsp fine semolina (for crispness)
Pinch of baking soda
1 big spoon of oil (sunflower oil)

For Filling:
About 2-3 big potatoes (baked, peeled and cubed)
1 cup of boiled green peas
1/2 tsp jeera powder
1/2 tsp chilli powder
1/2 tsp mango powder (amchur)
1/2 tsp garam masala (available in Indian stores)
Chopped coriander
Salt as per taste

Oil for deep frying the Samosas

Making of the Samosas:
1. In a bowl, add maida, semolina, baking soda, salt and mix well.
2. Add the spoon of oil and knead well.
3. Prepare a soft dough by adding sufficient warm water. Leave aside for 20 minutes.
4. Meanwhile, combine all the filling ingredients and keep it ready to fill in the triangular bags.
5. Take a small ball of the dough and roll it into a flat big circle.
6. Divide it into two equal halves.
7. Carefully make a cone of one half by attaching ends and fill the potato mixture. Seal the ends by smearing little water.
8. Arrange all the samosas that are to be fried and heat the pan containing oil.
9. Deep fry samosa on low - medium heat. Tasty, crispy, golden fried samosas are ready.
Allow the samosas to cool and preserve them in Aluminium foil bags or air tight containers for next day.

You can refrigerate and re-heat samosas in microwave the day of travel (preferably the next morning). These snacks are suitable for your picnic menu as they are tasty, healthy and filling.

Enjoy picnic snacks with a hot cup of tea. 

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Travel Snacks: Nuchinaunde/ Steamed Dal Dumplings

Karnataka is famous for a variety of steamed snacks. Apart from the well known Idlis to Kadubus to Nuchinaunde, all are thoroughly enjoyed by the traditional and authentic kannadigas.

For travel, these lentil dumplings are easy to make and carry. They can be served as snacks or even for breakfast. Take a look to know the simplest procedure of preparing them.

Nuchinaunde/ Steamed Dal Dumplings:

Ingredients:

1. About 2 big cups of Toor Dal/ Masoor Dal (soaked in water for about 6 hours)
2. 4-5 Green Chillies (or according to taste)
3. Curry Leaves (7-8)
4. Finely Chopped Coriander
5. 1/2 tsp Ginger paste
6. 1/2 cup Fresh Coconut (grated)
7. Salt to taste
8. Pinch of Asafoetida/ hing powder
9. 1/4 tsp Cumin seeds

Preparation:

1. To a mixi jar, add the soaked dal, salt, coconut, 2 chillies, hing, ginger, cumin seeds and coarsely grind without water.
2. Transfer the ground mixture and add chopped coriander, remaining chillies and mix well.
3. Grease the idli plate with a few drops of oil.
4. Make oval shaped dumplings of the mixture and steam it for about 15- 20 minutes. Tasty travel snacks are ready to serve.

For the trip, place them in a hot case and serve with ghee (clarified butter). They taste best with chutney powder or fresh mint chutney.

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Travel Special: Goli Bajji/ Mangalore Bajji Recipe

Among all the Bajjis, I like the world famous Mangalore Bajji recipe as it tastes best with coconut chutney. For travel, Mangalore Bajjis can be great snacks to pack.

They can be easily prepared as all you need is sour curd/ yogurt and all purpose flour (maida). The bajjis are soft and savoury.

The best part of preparing Mangalore Goli bajji is that even if the yogurt isn't sour you can still prepare the soft and fluffy bajjis and I'll tell you how.

The crispy, soft maida balls taste best when not hot so preparing them and packing in a silver foil will make a  truly relishable snack. Take a look for more.

Goli Bajji For Travel:

Ingredients:

1. 1 cup yogurt/ sour curd 
2. 2 big cups of all purpose flour (maida)
3. Powdered dry curry leaves
4. 1 tsp cumin seeds
5. 1 tsp fresh ginger paste
6. Pinch of sugar
7. Salt to taste
8. Water if required
9. Oil for frying (I prefer refined Olive oil)

Making:
1. In a basin, add all the above ingredients and beat it well for about 10 minutes. Beating helps in making bajji soft and fluffy even though the curd is not sour.

2. The consistency of the batter needs to be thick (as though its in between dough and batter).

3. Make small golis or balls out of the thick batter and deep fry in oil. The flame needs to be in simmer as the bajji should bake well.

4. Strain the crispy travel snack on paper towel and pack it to preserve fresh in Aluminium foil.

Serve it with tangy, spicy Coconut chutney. For easy chutney recipe. click here.

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Crispy Travel Snacks: Channa Dal Vadas (Ambode)

When it comes to food, South Indians are highly versatile. They are not just rice eaters but prepare variety of recipes that can make the rest feel awe.

Apart from spicy rice recipes, they are masters with lentils, vegetable curries and gravies. They prepare excellent sweets with fried gram and even tangy starters to enjoy with chutney.
Vadas or fried gram puffers are also popular in their delicacies.

Once when we were travelling to Mysore, we stopped at the famous Kadambam (Iyengari Restaurant) and happened to relish Channa Dal Vadas or what they refer it to as Ambodes.

The proteinitious dal vada was such a favourite that we chucked all the potato frimes and chips stuffed in our back packs.

These vadas are great travel snacks as they contain comparatively less oil. They can also be preserved fresh for 2 days.

They taste best even when soaked in yogurt or chutney. Take a look to know the procedure to make this tasty travel recipe.

Making Channa Dal Vadas 

Ingredients:
About 2 bowls of soaked channa dal (soaked for 4 - 6 hours)
3- 4 Green Chillies (chopped)
Curry leaves (chopped)
Some Mint leaves/ Dill leaves (chopped)
1 tsp cumin seeds
1/4 tsp ginger paste
Chopped onions (optional)
2 big spoons of Rice flour/ Corn flour / fine Semolina
Salt to taste
Oil for frying

Preparation:
1. Coarsely grind the soaked channa dal without adding water.
2. To a vessel, add the ground dal, chopped leaves, cumins, onions, chillies, flour, ginger paste, salt and mix well.
3. Heat oil in a deep frying vessel
4. Make flat discs of the dal mixture and deep fry till golden brown. (fry vadas in simmer)
5. Pat the vadas with paper towels to remove excess oil.

Tasty Ambodes are ready to relish. Pack them in a zip pouch bag and enjoy while sipping a hot cup of coffee or chai.

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Masala Dosa Made Easy For Overseas Travellers

Masala Dosa is the most preferred breakfast for South Indians but it is also equally time consuming. For overseas opportunists, its hard to prepare Dosas immediately and relish. But my new combination of batter helps any working women, men and couple prepare tasty Dosas in a jiff. Take a look for more.

Although various instant Dosa mix are available, they taste fenugreek or some kind of preservative when you prepare the batter. The instant batter is also hard to spread on tava and become almost impossible to eat.
No matter how good your Aloo palya or chutney is, the Dosas simply taste bad.

Another problem that most overseas residents face is fermentation. The batter hardly tastes good and feels soft in cold countries (specially west).

Being in a foreign country for almost a year I have tried various instant foods and have also learnt some quick methods that give you the same taste and flavour of the restaurant dosa. Here is the recipe.

Masala Dosa Batter Preparation:

You Require:
Any Instant Dosa Mix (overseas travellers usually carry them)
Equivalent measurement of all purpose flour/ maida
1/2 cup rice flour
1/4 cup finest Semolina
About 21/2 cups of water
3 big spoons of thick curd
Pinch of Sugar
Salt according to taste

In a vessel, combine all and leave it aside for 15 minutes. The batter is sufficient for two.

Aloo Palya:

About 3-4 Boiled Potatoes (peeled post boil)
4 Onions (coarsely chopped)
3 green Chillies (slit half)
1/2 tsp Urad Dal & Gram Dal mixture
1/2 tsp Mustard seeds
1 tsp of Oil
1/2 tsp Turmeric
1/2 tsp Red Chilli Powder
Salt according to taste

To the heated pan, add oil and mustard seeds.
The moment the seeds pop, add dals, green chillies, onions and fry until onions change colour.
Turn off the stove and add boiled potatoes, sprinkle turmeric, chilli powder, salt. Mix well.

Making Masala Dosa:

Spread the dosa batter on the hot Dosa/ Pancake pan.
Add a tsp of Aloo palya on one side of the spread and fold it when golden brown (just like the photo 1).
Serve it with spicy Chutney and Ghee.

I'm proud to say that my recipe tastes just like the 3 day fermented batter Dosa.

Overseas residents, try it to believe!

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Easy Recipes To Get Over Travel Fatigue

It so happens that after a day long or overnight travel, one feels like having a light meal and good sleep. Not many know that food, actually, plays a big role in helping your body get back to normal.

Most of the time, travellers, are left with poor food choices (during journey) which result in unhealthy eating. You often find burgers, fries and soda drinks on Highways that upset your stomach and add to the travel fatigue even more.

Fruits are good but one needs to wash well before eating. The salads that most restaurants (in outskirts) sell are frozen and not so good to relish. Now you are going to ask me what to eat? well, I have some simple recipes.

Eating potato, cheese or groundnut rich food is most foolish thing to do as your body has already generated heat for remaining seated during travel. Coffee may be good for the driver but the others can prefer a healthy tea.

Hours together sitting may result in constipation, headache and nausea. Take breaks, walk little and deep breathe. Listening to good music will help.

Tender Coconut, Water and Butter Milk hydrate your body and keep you cool. These are tips that help you until you are back home. Here are some recipes to avoid further travel fatigue.

Recipes To Avoid And Get Over Travel Fatigue - Takes Few Minutes To Cook

1. Lentil Soup Recipe:

Green gram (Moong Dal) is the best to eat after a day long travel. It is one of those few dals that help in cooling your body. Pressure cook moong dal with cumin seeds, tomatoes, carrots, cucumbers, capsicum, little mango & pepper powder, pinch of sugar and salt. Blend well and relish hot.

2. Hot Banana & Cardamom Milk:

Milk helps you have a good sleep and Banana aids digestion. In a blender, add banana slices, milk, sugar (as per taste) and pinch of cardamom. Probably the only fruit shake that can be relished warm.

3. Poppy Seed Payasam:

Poppy seeds induce good sleep. It is the best home medicine than prescribed pills.
Fry about two spoons of poppy seeds with fresh coconut. Grind it with jaggery.
To the boiling hot milk, add the paste and mix well. After 2 minutes, turn off and enjoy a glass full.

4. Spiced Vegetable Stock:

If you have a feeling that you over ate during the journey then this recipe is simply the best. Cooked vegetable water/stock is spiced with fresh herbs like mint, basil, oregano, pinch of salt and lemon juice. Digests food quickly, cleanses stomach and you will surely feel fresh the next day.

5. Pomegranate, Melon And Berry Drink:

All the red fruits can be sliced and blended with water. A glass full and you are already feeling fresh for another long travel.

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Vegetable Biriyani: Easy Making For Travel

I have been observing a lot of Vegetable Biriyani videos online and they are too difficult to prepare for a weekend picnic. All I did was a simple preparation and modification of the time consuming recipe. My recipe was thoroughly enjoyed by family, friends and our driver, that is when I thought I should share (a tried and tested preparation).

My recipe helps any amateur cook like me to prepare the best Hyderabadi dish. Take a look for more.

Previous Day Arrangement:

I make big slices of potato, carrots, cauliflower, beans, onion and paprika on the previous day and refrigerate it in a Tupperware container. 

I also purchase a pack of MDH Bombay Biriyani masala.

Other Ingredients For Vegetable Biriyani:

2 Bay leaves

1 Clove

1 Cardamom

A Piece of Cinnamon

1 tsp of Cumins

1/2 tsp turmeric

Pinch of Saffron

1 big tsp of oil

Salt to taste

Pinch of Sugar

About 1/2 cup curd and milk mixture

On the present day (about 1/2 an hour of final preparation):

Pressure cook 1 cup rice with 2 cups water for upto two whistles. Leave it aside.

In a thick bottom pan, add oil, spices and saute vegetables. Allow it to semi cook for about 3 minutes on flame. 

Add bombay biriyani masala, salt and cook for a few more minutes on simmer.

As its getting ready, add the saffron, sugar, curd and milk mixture. Mix well.

Secret Tip: While you transfer the baked vegetables mixture do collect the leftover spicy juice in a separate bowl .

Now spread a layer of boiled rice with melted ghee followed by the vegetable mixture. Mix the remaining rice with the leftover spicy curry and put it over the vegetable layer. 

Garnish it with fried onions and bread croutons (optional but adds that crispy element).

Final Re-heating:

In the same cooker, place the biriyani vessel over the water plate and leave it on sim (without pressure) until you get ready to the picnic. 

Or

You can also carry a portable gas stove or camphor stove for the same to the picnic locale. While you play and enjoy your vegetable biriyani is getting ready to relish.

Some sliced Cucumbers and Yogurt can add to taste while you serve. This recipe serves 3.

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Carrot, Raisin & Black Olive Salad

No dish could possibly be as wholesome as a salad, and perhaps no dish could fit into all occasions like a salad. One could make it as luxurious or as modest as per one's taste. Any fruit, vegetable, nuts and herbs can be used to make a salad and it can be eaten warm or cold. Thereby, I feel a salad would make a wonderful, healthy snack or perhaps even serve as a full meal on a journey.

I am a great fan of olives, especially black olives. I found this recipe in a cook book and immediately went about trying it. It was a hit at home. Here is the recipe for a scrumptious low-calorie salad, that is very easy to make and even more easy & enjoyable to finish.

Carrot, raisin & black olive salad:

• 4-5 large carrots, grated
• 1/2 cup raisins
• 10-12 black olives
• 2 tbs lemon juice
• 1 tbs honey
• 1/2 tsp peppercorns, crushed
• Salt to taste
• Mint leaves for garnish
• 2 tbs Walnuts, finely chopped (optional)
• 1 tsp oil (optional) 
• 1 green chilli, finely chopped(optional)

1. Refrigerate grated carrots till use.
2. Combine all the ingredients except carrots.
3. Just before serving, add dressing to the carrots and toss.
4. Serve fresh, with garnished mint leaves.     

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How To Make Pani Puri For Travel?

Pani Puri, off lately, is a global appetizer snack and everyone prefer to have it in any climatic conditions. Kids, specially, love Pani Puri for its tangy and spicy taste. But the problem is with the Pani Puri stalls as the water used is most of the times unsafe and hardly the sellers/ chat makers are hygienic. Children are never ready to sacrifice snacks under these conditions and pressurize parents for buying them which further may result in Diarrhea, Food Poisoning, Dengue, Viral Fever etc.

Today, I shall help all those lovely mothers who wish to take a better care of children while travelling and also with the quick travel food preparation. Take a look.

Pani Puri As Travel Food

Ingredients:

For Puri: A pack of puris are normally available in sweet stalls or bakeries but I shall also help you with homemade puri procedure

1. 2 cups finest Semolina
2. 2 tsps Maida or All Purpose Flour
3. Salt according to taste
4. 1 glass of water

Making: Prepare a soft dough of the above ingredients (2 days before your trip) and divide into 20 - 30 small balls. Roll the balls into flat discs and deep fry them in oil.

Drain all the excess oil using paper towels and pack in zip lock bag/ air tight container.

For Filling (Prepare on the travel day):

1. About 1/4 kg fresh Green Peas (boiled)
2. Finely Chopped Onions
3. Green Chilli paste (optional)
4. Salt (optional)

Add all this to a container and mix well.

For Pani (Carry as it is):

1. 1 tsp MDH chat masala powder
2. 1 tsp MDH pudina chutney
3. 1 tsp MDH jal jeera powder
4. 1 tsp MDH coriander powder
5. Pinch of salt and sugar
6. A bottle of water

Preserve the mixture of all the above in a small container (except water) and mix it whenever you prefer to have while travelling. This is the most easiest way of making Pani.

Carry spoons and a basin if required.

Make a hole in puri, add the peas filling, soak it pani and enjoy the unmatchable taste.

Do not forget to carry a few old newspapers to spread on car seats and enjoy pani puris.

This recipe is particularly for Car travellers, picnic planners, excursion planners and kitty party fans.

Our recipe serves upto 4 people.

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Most Easy Ways Of Making Bisi Bele Bath

Eversince I have been travelling with parents to Ahobilam in Andhra Pradesh, I remember amma preparing Bisi Bele Bath and Raitha as our travel food for journey. The reason use to be simple, there weren't good restaurants on the way and we had to pack food that is tasty for all ages, filling and healthy. Bisi Bele Bath or Hot Lentil Rice is indeed a favourite to everyone as it tastes good even if it is not 'Bisi'.

For all the auspicious occasions, Bisi Bele Bath/ Khara Pongal/ Vangi Bath are top 3 preferred dishes by South Indians. But the problem is that the youngsters or budding chefs find it extremely hard to prepare the dish as it most of the times over cooked or complicated. Today, I shall share the easiest secrets to prepare Bisi Bele Bath and I assure that one cannot go wrong with my recipe and its uncompromising taste. Have a look.

Easy Bisi Bele Bath Preparation:
Ingredients:
1 cup MTR Sambar Powder/ any Sambar powder you prefer
2 cups Sona Masoori Rice
11/2 cup Toor Dal
1 tsp Turmeric
3 Big Spoons Oil
1 piece of Jaggery
1 tsp Tamarind juice
1/2 cup Fresh Beans (chopped/optional)
About 6 Curry leaves
6-7 Cashews
1 tsp Mustard Seeds
Pinch Of Asafoetida
1 tsp Ghee
4 cups water
2 tsps of Salt

Method:
1. In a pressure cooker, add rice, toor dal, turmeric, a tsp oil, beans, 3 cups water and cook upto four whistles.
2. In a thick bottom vessel, add sambar powder, jaggery, tamarind juice, 1 cup water, 2 big spoons of oil, salt and stir until the mixture boils.
3. Transfer all the contents of the cooker to the vessel and stir simultaneously. Cook on low flame for about 3 minutes (with lid closed) and turn off the heat.
4. Fry mustard seeds, asafoetida, curry leaves and cashews (follow the same order) in a teaspoon of ghee and garnish spicy dish with the rich saute. Your Bisi Bele Bath is ready.

For Raitha: Add finely chopped cucumber slices, coriander, yogurt, coconut cumin seed paste, chopped green chilies and salt. Serve it with the Spicy dish.

This recipe is quite filling for 2.

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Easy, Healthy And Tasty: Semolina (Rava) Idli Recipe

Travel food is something that can be prepared in a jiff. It needs to take a good care of your system as you will be beginning your journey and hoping to see a lot in the least time available. Breads and buns are definitely good but sometimes they feel dry and boring. Today, I would like introduce to Semolina or Rava Idli recipe with an additional simple chutney. Take a look.

Semolina Idli And Chutney Recipe:

Ingredients:
About two cups of Semolina (Approx. 250 g)
1 tsp Mustard
1/2 tsp Gram and Urad dals
8-9 Curry leaves
Freshly chopped Coriander
4-5 Cashews
1 cup sour Curd/ Yogurt
1 tsp Oil (Any Refined Oil)

Travel Breakfast Procedure:

• Roast Semolina in a pancake pan for 3-4 minutes and allow it to cool.
• For saute, add a tsp of oil and allow it to heat.
• Add mustard, dals, curry leaves, cashews and fry it until light brown.
• Mix roasted semolina with the saute mixture.
• Make a fine batter by adding curd (water can be used).
• To the idli plates, add a tsp of the batter and pressure steam it until 10 minutes. Hot, soft and delicious Rava Idlis are ready.

Simple Chutney:
To the blender add fresh grated coconut, coriander, mint leaves, fried gram dal, piece of ginger, asafoetida, green chillies (according to taste), tamarind juice, salt and cumin seeds. Grind it with little water. Tasty green chutney is ready.

Idli and Chutney are nutrient rich and simple to make in the morning as the Rava mix can be prepared days before and stored in an air tight container. The travel food is also filling and can be relished when not hot. 

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Stuffed Hot Dog Rolls

Vegetarian snacks are best travel tiffins. Today, I am sharing an easy recipe that is versatile and can be made in any part of the world. Take a look for more. 

My stuffed hot dog rolls will take as less as 15-20 minutes.

Stuffed Hot Dog Rolls

(Recipe shared by Anuradha Chetan)

You need:

For the hot dog rolls:

2 hot dog rolls

1 tsp melted butter

For the filling:

1/2 cooked corn kernels

1/2 cup chopped onions

1 chopped green chilli

1 tsp plain flour/maida

1/2 cup milk

a pinch sugar

1 tsp butter

salt & pepper to taste

For topping

Grated Cheese

Capsicum sliced

Tomato sliced

Preparation:

Scoop out centre portion of rolls. Keep aside the scooped out bread.

Brush the scooped part with butter

Bake in hot oven at 200 Degrees for 5 mins. (You can also toast it in a toaster)

Heat butter & fry onion, chilli till brown

Add flour & stir well

Add milk & stir for smooth sauce

Add corn, scooped out portion of rolls, sugar, salt, pepper & mix well.

Spread filling in the rolls

Top with cheese, capsicum & tomato

Grill till the cheese melts

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German Cheese Noodles

Augsburg Special Noodles
Germans have an acquired taste for noodles. Some cheese, spice with crispy onions, any german would thoroughly relish it. The reason why I chose the cheese noodle recipe is because it can be a favourite for any Italian or chinese cuisine lover. The German dish can be quickly cooked and packed as a travel tiffin. Here is the simple cooking procedure. 
Making Augsburg Cheese Noodles
You Will Require:

• A pack of noodles
• 1 tsp of plain flour
• About 50g fresh cheese (grated)
• 2 tsps milk (milch)
• Salt and powdered pepper
• Blue cheese garnish will add to the taste!

Method:
1. Cook the noodles for about 5 minutes
2. Heat a pan and add flour, milk and some cheese. Stir until you get the sauce consistency.
3. Arrange the semi cooked noodles in the microwave dish.
4. Pour the freshly prepared sauce, salt and pepper according to taste.
5. Garnish with a layer of grated cheese and cook it for 10 more minutes.
The authentic german recipe is generally relished with golden fried onion rings.

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