Rissòis /Rissoles  my personal favourite  snack/appetizer Being an ardent fan of chicken I tend to make Chicken Rissòis more often .Creamy melt in mouth chicken rissois makes an awesome starter /appetizer . Add prawns or chicken rissóis to your party menu I bet it will be a huge hit . Since its crispy outside and creamy melt in mouth inside its popular with kids Too I usualy serve this with mayonnaise  but can be served with tomato ketchup as well.

Ingredients
150 gm chicken breast boneless you can use thigh and breast too.

2 green chillies finely chopped
1 tsp pepper powder
1 tsp flour/maida
1 tbsp butter
1/2 cup maida /flour.
1 onion finely chopped
3.garlic cloves minced.
1/4  tsp garam masala powder
2 cheese cubes blocks or slices
For the dough
1 cup flour /maida
1/2 cup milk
1/2 cup water
2 tbsp butter
1/tsp salt

Breadcrumbs to coat
1 egg beaten
Oil to deep fry .

Method 
Boil the chicken and shred to pieces.
Heat a pan add oil once oil is hot , add minced garlic and chopped onion
add green chillies and saute all for few minutes.
add the ground chicken /shredded boiled chicken and fry for few minutes .
Add 1/4 tsp garam masala powder and 1 tsp pepper powder and mix well.
Remove in a plate .
In the same pan add butter once melted add flour and mix till light brown
Add milk and mix to form a smooth white sauce.
Now.mix in the chicken mixture add more pepper powder if needed.
Add grated cheese.
Allow it to cool before filling .

for the dough 
Heat water and milk
Add butter and salt
Now add flour and mix till it forms a ball
Remove in a plate and whole it's still warm knead it and divide into 3 to 4 balls
Knead the balls gently and roll and cut into disc using a glass or any cover or cutter.

Filling and frying the rissois
Fill 1 tsp filling in each disc .
Apply little water at the edge to seal
Fold it to form a semi circle and pinch the edges to seal.
Dip in beaten egg and roll in breadcrumbs.
Freeze or refrigerate before frying.
Heat oil to deep fry .
Fry over medium flame until golden brown.
Remove on an absorbent paper.
Serve hot with ketchup or any dip .

Notes
I have coarsely minced the chicken and then fried  and later ground the cooked mixture once cool to get smooth paste .
You can use chicken mince or boiled shredded chicken too.
The dough can be made using water or milk alone.
Adding garam masala and chillies is optional .
you can make rissois using sea food or mince too ,check my previous post for prawn rissóis

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 Portuguese influenced prawn turnovers or Rissóis  de Camăro are delish appetizer .Prawn rissois are Melt in mouth delicious turnovers/ half moon pies with creamy Prawn filling and a crispy outer covering. Rissois are always a hit at parties or gatherings .Rissois make a wonderful evening snack .Rissois can be made ahead and kept frozen for 2 to 3 months Just thaw and fry when you feel like. Rissois taste great when it's served warm with a cuppa or some cold drinks /juices you can serve them with ketchup, mayonnaise or tarter sauce as well.

Making rissois is actually easy though there are certain steps that needs some pre planning .The ingredients are all available easily in your pantry .You just need to follow few steps and you have a batch of delicious Rissois ready to fry anytime you crave for it .

Ingredients
For the filling
1/2 cup  or around 16 medium sized prawns deveined.
Salt
1 onion finely chopped
2 to 3 garlic cloves minced
1 tbsp Oil
1 tbsp butter
1 tbsp all purpose flour/maida
1/2 cup milk
1/4 tsp nutmeg powder
1.tsp pepper powder
2 cheese cubes or slices .

For the outer covering /dough
1 cup all purpose flour/maida
1/2 cup milk 1/2 cup water *
1 tbsp butter
Salt

For coating
1 egg beaten
Breadcrumbs as needed
Oil to deep fry.

Method
Chop the prawns fine or grind it coarsely in a food processor or mixer.
Apply salt and 1/tsp lime juice and keep aside.
Heat a pan /vessel /cooking pot ,add oil once the pan is hot.
Saute the onions and garlic for few minutes till the onions turn soft and translucent.
Add prawns and mix well,fry for 4 to 5 min.
Keep aside.

In the same pan  add butter followed by flour and saute for 2 to 3 minutes.

Add the milk and mix until smooth be careful as we don't want lumps to be formed.

Add pepper powder and the nutmeg powder mix well.

Now add the prawns mixture and mix well .

Then add grates cheese and mix .
Cook for 2 minutes then remove in a plate .

Meanwhile prepare the dough.
Heat milk and water in a  pan**
Add butter and salt and let the mixture come to a nice boil.
Add sifted flour and mix well.
Cook over low flame until it forms a ball.
Remove it in a plate.
While it's still warm knead it gently to a smooth soft dough.
Divide the dough into 3 to 4 balls .

Roll it in a round disc, using cutter or glass cut into smaller rounds discs.

Making the rissois
Place a tsp of mixture in each round disc.
Apply little water to seal the edges.
Cover it to form a half moon /semi circle and pinch the edges to seal.

Repeat with the same to make remaining rissois.
Dip the rissois in beaten egg and coat it with breadcrumbs.
Refrigerate or freeze for an hour before frying.
You can freeze the crumb coated rissois in the freezer and fry when needed.
Heat oil to deep fry.
Fry the rissois over medium flame in batches until golden brown.
Serve with ketchup or any dip.

Notes
I prefer to coarsely grind the prawns you can however use chopped prawns.
Adding lime is optional.
For the dough you can use milk alone or use water alone .
go easy on salt as cheese too is salty.
Refrigerate for an hour atleast before frying if freezing you could thaw it or directly deep fry.

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Beef Roulade in green masala is a delicious dish made with beef rolls/roulade ,Flattened beef steaks is stuffed with bacon/sausage,potato,carrot and capsicum then rolled fried and simmered in a mouthwatering flavoufrul green masala gravy.The Fried Roulade itself taste so delish and can be served as appetizer or side dish. Beef Roulade can be made in red green /rechado masala as well .My Mom makes it using green masala I am a die hard fan of green masala and prefer it in this style.

Ingredients
1/2 kg Beef Steak
125 gm bacon
1 carrot
1 small capsicum
2  potatoes

1 tsp cumin seeds
10 to 15 black pepper
4 green chillies
10 to 12 garlic
2 inch ginger
2 inch cinnamon stick
6 to 7 cloves.
1 tbsp vinegar

2 onions sliced
4 to 6 green chillies slitted
1/2 cup corinader leaves.
Oil

Method
Slice the beef steak into thin pieces
With a mallet/meat hammer  flatten each piece.
Wash and pat dry.
Apply salt lime and marinate for 1 hour.
Grind the spices and ginger garlic to  a smooth paste adding water and vinegar
Rub this paste to the beef pieces and marinate well for 30 minutes
Reserve  some paste ,take 1/2 cup corinader leaves.1/2 tsp cumin seeds ,2 to 3 green chillies ,and  1 med sized onion and grind to a paste .

Cut the capsicum carrot potato and bacon into strips.

Place bacon,capsicum carrot  and potato  julienne and roll it tightly secure with a thread or tooth pick.

Tie it with thread.

Marinate for 3 to 4 hours or overnight.
When ready to cook take oil in a pan and fry the rolls/roulade.

Keep aside in a plate.

Heat the pan add oil then add sliced onions  fry till translucent.
Add the masala paste and fry well till oil leaves sides.
Add 2 cups of  water and let it come to a nice boil
Add in the rolls and let the gravy coat the rolls
Simmer for 8 to 10 min,you may add more water depending on the consistency of gravy needed.
Check for salt add if needed,also add vinegar if required
Add fried potatoes and serve with Pulao  Pav or Rice.
I enjoyed it with Chicken Fried Rice 😛😜..recipe link here 

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  Murmura Chivda/Sev Kurmura is a very addictive snack made from puffed rice..Light and delicious ,this Murmura Chivda /Mamra Chivda can be munched any time of the day .Murmura Chivda is light as very little oil is used .crispy and so yummy.This Murmura Chivda/Mamra Chivda is a very popular snack In Gujarat and Maharashtra.

 This Chivda is light on tummy too since there is no frying involved its kind of healthy snack that can be munched all day long .I have added makhana/fox nuts too you can add puri/papdi as well

 Ingredients
4 cups kurmura/mamra/murmura
1/4 cup peanuts
1/2 cup makahana/fox nuts
2 sprigs curry leaves
1 tsp mustard seeds
1/2 tsp turmeric powder
1/2 cup fine sev/barik sev/nylon sev
1/2 cup chana dal/dalia
1 tbsp oil
salt

Method

Ina  kadhai/thick bottomed pan/a huge nonstick pan add oil once hot add peanuts ,saute till they turn crunchy and keep aside .

Add the fox nuts and saute in the same oil adding little bit salt and turmeric powder

Keep this aside too .

Now add the curry leaves and the mustard seeds ,let them splutter .

Then add the turmeric powder ,saute on low flame

Add the Murmura/puffed rice/kurmura and mix well ,roast until crisp .

Once it turns crispy switch the flame off

Transfer it in a large plate/vessel add salt and mix well .

Then add nylon sev and fried chana dal or dalia ,give it a good mix .

Once cooled,

 store in air tight container and munch when you feel like .

 you may add red chilli powder too if you like it spicy
this stays well for weeks ,make sure its stored well in air tight containers

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 Kadle Manoli/Tendli Chana or Tindora Chana is a delicious Mangalorean style preparation mad with ivygourd /tendli /manoli and chana balck gram in roasted flavoufrul spices and coconut. Kadle Manoli or Tindora Chana is a very famous traditional dish feom the mangalorean cuisine made by all mostly the Bunt Commununity. The frreshly roasted and ground spices brings lovely flavour and taste .This KAdle manoli or tendli chana goes well with chapati /phulaks appam or can be eaten with rice along with dal or any curry preparation.

 tendli chana or Kadle manoli is a dry dish and is usually served with as a side dish goes very well with simple dal and rice or any fish curry rice meals too

 ingredients
200 gm tendli/ivy gourd
1 cup dried black chana/black chickpeas
1/2  cup coconut grated
4 to 5  dry red chillies I used Kashmiri
1 tbsp coriander seeds
1 tsp cumin seeds
6 to 7 pepper corns
1/4 tsp methi seeds/fenugreek seeds
4 to 5 garlic cloves
1 onion
1/2 tbsp jaggery
1/2 tsp mustard seeds
1/4 tsp haldi/turmeric powder
1 tbsp oil
a sprig of curry leaves

Method

• Soak the chana overnight or for 7 to 8 hours
• Pressure cook the chana with salt and water and keep aside ,it takes about 16 to 17 minutes for the chana to cook.
• Slit the ivygourd/tendli into 4 
• Dry roast the spices till fragrant and aromatic
• Grind to coarse powder.
• Remove the powder and grind the coconut in the same jar coarsely
• Slice One onion and crush the garlic and keep it ready.
• Heat a pan,add oil once hot add curry leaves then add mustard seeds ,let them crackle.
• Then add the crushed garlic and saute
• Add in the sliced onion and saute til it turns soft.
• Now add the turmeric powder and ivy gourd/tendli and saute for 2 to 3 min
• Then add about 1/2 cup water and cover with the lid and let the Ivy gourd cook over med low flame.
• Then add the powdered masala and saute
• Add in the boiled chana and mix well add 1/2 cup water I used the water reserved from boiling chana.
• Also add the jaggery 
• Cook over medium flame 
• Add salt 
• Then add the coconut ,mix well cook on low flame for 4 to 5 minutes
• Dish out ,serve with chapati,rice or appam/porotta

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Coconut chutney or coconut coriander chutney is a very delicious and flavourful chutney made using fresh coconut,coriander leaves and few ingredients easily available in your pantry .This coconut or green chutney is an awesome sandwich spread .You can make delicious sandwiches with this chutney .Simple butter and coconut chutney taste great .We love these delicious chutney sandwiches and enjoy them for tea /breakfast or evening snack .

Ingredients
1 cup fresh  coconut grated
3 green chillies
1 1/2  cup coriander leaves
3 to 4 sprig mint leaves
3 garlic cloves
1/2 inch ginger
1 tsp cumin seeds
1 marble sized  tamarind
1 tsp sugar
3 to 4 cashewnuts/ 7 to 8  peanuts
Salt

Method
Grind together all the ingredients adding just 1 to 2 tsp water .
Grind to a smooth paste
Use as sandwich spread.
Or enjoys accompaniment with pola ,idli dosa or wadas.
Make chutney sandwiches/chutney cheese sandwiches or some pretty ribbon or triangle sandwiches
You can find my Ribbon Sandwich/Rainbow Sandwich. here

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Starbucks style Lemon Cake is  soft, moist, tangy and so delicious .Buttery Starbucks style Lemon Pound cake with Lemon Glaze and Lemon Icing. Lemon glaze  takes this cake to a new level.
If you  love citrusy bakes you  sure going to love this.. The citrusy  scent wafts into the air and your house smells divine while its being baking in the oven.
Lemon cakes  are best tea time cake .You can use this as a base to frost your cake Cream cheese lemon frosting would work really well or you can just skip the lemon icing and served it with blueberry compote .

Ingredients
190 gm Refined Flour/Maida/Apf
115 gm Butter
120 ml butter milk*
2 eggs
200 gm sugar
1 tsp baking powder
1 tsp lemon zest/rind
1 tbsp lemon juice

For the glaze
3 tbsp icing sugar/confectioners sugar
1 tbsp lemon juice

For the icing
1 cup  icing sugar
1 tbsp milk
1 tbsp lemon juice.

Method
In a bowl combine  sugar and butter and beat until creamy.
Add lemon zest and lemon juice and beat till smooth
Add in 1 egg beat until creamy
Add vanilla extract and mix

Add in another  egg and the buttermilk and beat until well corporated.
Fold in the sifted flour and mix with spatula..

Grease a loaf pan and line with baking paper/parchment/butter paper.
Pour the cake batter in the greased loaf pan.

Preheat the oven for 10 min at 180 degree Celsius. 
Bake for 50 to 55 min at 180 degree Celsius.
Let the pan cool for 10 min then unmould the cake
While its still warm pour the  lemon syrup.
Once the cake cools down pour the lemon icing with help of a spoon
Slice and enjoy with a cup of coffee.

Notes

*for buttermilk I have used 120 ml milk and added 1 tbsp vinegar and let it curdle and then use, you can add lemon juice too. 

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