Seduce Your Tastebuds

Seduce Your Tastebuds

Sunday, 20 July 2014

Bread Manchurian | Easy Indo-Chinese Appetizer

This month for Shhhhh Cooking Secretly Challenge,a monthly challenged spear headed by Priya, Shoba of Anubhavati gave me bread and apples. I wanted to do a dessert with apples but then,as you know, the plan got changed.

Last week,I realized it was almost time to post the dish and I had both apples and bread at home. Yet somehow, I kept putting off the plans to cook with theses!

One day, I went to the nearby bakery to get some stuffs and noticed some packets on the counter. A teen was picking up a couple of those and I was curious to know what it was. The shop assistant told me it was bread Manchurian and it was INR 20 per pack! I felt that it was over priced as it had just 4-5 pieces inside the pack and it was bright that I knew artificial colors were added!

Anyways,the idea sounded yum and here I am with the Bread Manchurian - my version, for this challenge...

I used:

Bread slices- 10, cubed
Capsicum-1,small ,chopped
Baby corn -1 piece, thinly sliced and parboiled
Onion-1,thinly sliced
Finely chopped ginger and garlic- 1 teaspoon
Soy sauce- 1 teaspoon
Tomato chili sauce- 2 teaspoons
Red chili powder- 1/2 teaspoon
Salt to taste
Oil-2 teaspoons
Coriander leaves to garnish

For the batter:

Corn flour - 1/2 cup
Soy sauce- 1 teaspoon
Ginger garlic paste- 1 teaspoon
Red chili powder- 1 teaspoon
Salt to taste

Take the ingredients for the batter in a blow.Add water little by little and make a batter of coating consistency.Drop the bread cubes in it and coat it with the batter. Gently fry them in hot oil till golden brown.Drain and keep aside. Repeat till all the bread cubes are used up.

Heat oil in a pan and add the onion, ginger and garlic.Saute till the onion is soft. Add the baby corn and capsicum and cool for a few minutes. Add the soy sauce and mix well.

Next add the tomato chili sauce, red chili powder and salt.Add a little water to moisten the mixture and cook for 2 minutes.Add the fried bread and toss gently so that the sauce coats the bread cubes.

Serve hot garnished with coriander leaves.

It is a tasty snack and I am sure the kids will love it...

 This post is for Priya's Shhhhh Cooking secretly Challenge....

Bon Appetit...

Saturday, 19 July 2014

Barnyard Millet | Kuthiraivali Ammini Kozhukattai

After a breakfast porridge and a lunch idea using Barnyard millet, it is time to make a snack with it. This is very much similar to the Ammini Kozhukattai that I have posted using red rice flour. Since the millets can be used instead of rice, I just substituted it with barnyard millet flour.

I used

Barnyard millet flour- 1/2 cup
Salt to taste
Oil-1 tablespoon

To season / Tempering

Oil- 1 tablespoon
Mustard- 1 teaspoon
Cumin seeds- 1/2 teaspoon
Asafoetida powder- a pinch
Channa dal-1 teaspoon
Urad dal-1 teaspoon
Curry leaves -a few
Red chili -2,broken
Grated coconut-2 tablespoons

Take the flour in a bowl .Heat a cup of water and bring it to a rolling boil.Turn off the heat and mix in the rice flour.Stir well ensuring that lumps are not formed.Be sure to add water little by little and not all at once.

Test it by taking a bit of dough and shape into a ball.The ball should not break.This is the right stage,the dough it is done.Let it cool a little.When it is cool enough to be handled,grease your hands and knead well for 5 minutes

Roll into small balls and place them on a plate inside a steamer vessel.[I used my idli cooker.]Steam them for 10 minutes or till you get the nice cooked aroma  flour.Remove from the steamer and let it cool a bit.
Meanwhile, heat a pan and put in the oil for seasoning.Add the mustard, cumin and asafoetida powder.
When it splutters, add the urad dal, channa dal, curry leaves,red chilies and cook till the dals browns a little.Put in the steamed balls,salt and mix well.
Add the grated coconut give it a stir and remove from heat.


  • This tastes best when served straight off the pan. It dried out a bit when cooled. 
  • Also this should not be steamed for a long time.Check and remove once the surface gets glossy.Else the balls will be very rubbery.

Looking for more Millet based recipes?Check out  this link...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42

Also sending this to Srivalli's Kids Delight event, hosted this month by Harini, with the theme Healthy snacks

and to Pari's ONLY event , this month with the theme - Only Gluten Free Cooking...


Bon Appetit ...

Friday, 18 July 2014

Masala Barnyard millet Porridge

 Yesterday we saw how to cook barnyard millet and today we are moving ahead in this series.Today's post is a simple porridge recipe with Kuthiraivali or Barnyard millet. This is for Week 3 of Blogging Marathon #42 under the theme - Millet Mania.

I cannot dream of having sweet porridge for breakfast.No matter how much I love oats, I can never have have the sweet version. However I do love the masala oats porridge and the savory porridge with buttermilk.

So naturally, I thought of making a savory porridge with some nice masala twist using millet. I made it in the mid morning so that I could have it for lunch.Hubby, who was at home when this was cooking, did not notice what went on in the kitchen until I plated it for the photo shoot. Then he hovered around the food wondering what it was and then bravely agreed to taste it as well.

After a spoonful, he quietly took the whole bowl of porridge and sat down to have it for dinner. The yam fries that I made was the best side for this according to him but he said it was good with pickles as well.

I used:

Barnyard millet- 1/4 cup
Mixed parboiled vegetables- as needed [ I used carrots, beans,cauliflower and potato]
Sambar powder- 11/2 teaspoon
Salt to taste

Boil 4 cups of water in a pan and when it stats boiling add sambar powder and salt.Put in the millet and cover and cook on medium flame till the millet is cooked.

Add the vegetables and mix well and cook for another 5 minutes on medium flame. Add more water if needed to get the porridge consistency.Remove from heat and serve with a side dish of your choice.


  • Usually 3 cups of water is sufficient to cook the millet. I added 4 cups to get a semi solid consistency.
  • You can use any masala of your choice instead of sambar powder like garam masala,pav bhaji masala etc.

This was the spoonful that I got to taste....I loved it with pickle. Will have to make some more in the coming days to really savor it all by myself :)

Looking for more Millet based recipes?Check out  this link...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42

Also sending this to Srivalli's Come, join us for breakfast event...

and to Pari's ONLY event , this month with the theme - Only Gluten Free Cooking...


Bon Appetit ...