Vegetable Frankie

Hi Friends. Hope you all are doing great. Today I don’t know suddenly I remembered about my golden days two years back, when I was working at office. Whenever I get hungry I go to the globus shop where the frankie shop is available. My friend ganesh is always a company for me to eat frankie. We love to eat frankie and then drink big pepsi. WOW!!!! Those days are always evergreen moments. Especially on rainy days with hot frankie. From past one year it’s in my to do list. But time comes now to do and I did it today. I referred 2 to 3 blogs and made it with my own experiment also. The result came very good. My friends loved it. Surprisingly my hubby who hate to eat chat masala and spices, tasted 2 frankies fortunately. I am totally satisfied !!! and Happy because the taste met that frankie 95%. Let’s see how to do Frankie…

Ingredients :

Finely chopped Onion – 1

Carrot finely chopped or grated – ½ cup

Coriander leaves – ¼ cup

Lemon juice – 3 tsp

Greenchilli finely chopped – 2

Green peas  half boiled – ½ cup (Oops I forgot to add)

All purpose flour/maida – 1 cup

Milk – 4 tsp

Sweet chutney – as required for all filling (nearly 10 tsp). Sweet chutney i have referred from  raks kitchen

Chat masala – 4 tsp

Red chilli powder – 2 tsp

Boiled potato – 1

Oil

Water

Salt – as required

Method :

  

      In a bowl, add all purpose flour, salt with milk , water and make a dough.

      In a bowl, mix chopped onion, carrot, lemon, 1 tsp chat masala , salt and keep  aside.

      In a separate bowl add potato and mash it. Then add redchilli powder ½ tsp, chat                masala ½ tsp, salt and mix it well. Make this mixture as small balls.

      Heat heat oil in a pan. Meanwhile roll the potato balls in breadcrums and do a deep fry. Take the deep fried balls in separate plate.
      
      Take the prepared dough and make it to small balls.

      Roll the balls into chapatti size and keep aside.

Heat tawa and add oil and toast the maida frankie till it comes to brown colour.
      Don’t flip to other side.  
     
      Now spread the sweet chutney on the Frankie and then add fried potato balls and then spread onion-carrot mixture . Roll this Frankie very well.

      Toast this Frankie in low flame.  Roll the other end with tissue paper and serve hot.

(Tip: First you can toast all frankie one side without flipping and keep in a plate. Then do
      the filling for all frankies, roll it and toast again in tawa. Instead of doing one by one filling,    whole thing doing is easy.)

Green Peas Pulao/ Green Peas Biriyani

Hi Friends !!! From long time I am thinking to do pulao/biriyani and the day came now. I bought the tamiz women magazine “aval vikadan” and found this receipe. I didn’t change anything in that receipe. I followed , prepared and now presenting in front of you. Hope you all enjoy this. My malayalee friends loved it and learnt from me. Good know… Let’s see how to make this receipe…

Ingredients :

Boiled Basmathi Rice – 1 cup

Onion (chopped) – 2

Tomato (finely chopped) - 3

Green Peas – 1 cup

Turmeric Powder – 1/4 tsp (optional)

Bay leaf – 1

Cardamom – 2

Clove – 2

Cinnamon – 1 little

Cashew nut – 10 no.s

Salt – as required

Oil – 3 tsp

Ghee – 1 tsp

Coriander leaves - little bit

For Grinding :

Coconut ( grated ) – 4 tsp

Ginger – 1 inch

Garlic – 3 pods

Sounf/Fennel – ½ tsp

Green Chilli - 3

Method :

 Heat the fry pan and add oil/Ghee. Add Bay leaf, Cardamom, clove and Cinnamon. Fry till cardamom becomes big and bay leaf becomes brown colour.

 Then add chopped onion and fry till it becomes brown. Add little bit of turmeric powder.

  Add chopped tomatos and fry very well. Then add the grinded mixture and fry well till the garlic smell goes.

 At this stage add green peas. I used frozen green peas, so it doesn’t need water to boil. If you are using normal green peas add little bit water and boil the green peas. Add required salt and fry well.

 Now add the boiled basmati rice and mix well with this mixture. And also add coriander leaves.

 Serve Green peas pulao with Raitha. I did sev-cucumber raitha. It tasted awesome along with this sev raitha. Enjoy!!!

Green Moong Dhall Curry/ Pachai Payaru Curry

Ingredients:

  Whole moong dhall/ Pachai payaru – 1 cup
  Onion – 1

  Carrot –  small size 1

  Coconut -  2 tsp

  Green chilli – 3 chopped

  Mustard – 1 tsp

  Cumin seeds – 1 tsp

  Ajwin / Omam– ½ tsp

  Turmeric powder – 1tsp

  Chilli powder – as per taste

  Oil – 2 tbsp

  Salt

Method :

One day before itself soak the green moong dhall in water.Means tomorrow afternoon if you are going to prepare means today morning itself soak it in water.

Night drain the water and set aside in a bowl. Use it next day.

Heat oil in a pan. Add mustard seeds, as it spluttering starts, add ajwin, cumin seeds, and greenchilli to it.

After the spluttering stops, add onion and fry till it become brown colour.

Then add the whole moong dhall .

Add turmeric,chilli powder,salt in it.

Let the moong dhall fry for 5 minutes, add the carrot and fry for 2 minutes.
Atlast add coconut and fry. 

Now the moong dhall curry is ready to serve.

Enjoy this Curry with rice and chapathi.

Sev-Cucumber Raitha/ Sev-Cucumber Pachadi

Hi Friends !!! Today I prepared  Sev-Cucumber Raitha as a side dish for Pulao. It’s my first time I am adding sev. The combination was really good. Hope you all try this….

Ingredients :

Cucumber Chopped finely– 1

Haldirams Aloo Bhujia (sev) – ¼ cup

Beaten curd – 1 ½ cup

Red chilli powder – ¼ tsp (optional)

Coriander leaves – little bit

Salt – as required

Method :

Mix all the above ingredients very well. Before you eat add the sev. Otherwise it get          wet and you lose the real taste.

This raitha goes very well with pulao, biriyani, variety rices and chapatti.