One - Bite Potato Snack

Appetizer or Snack are amazing for kids. Small shells are easy to serve them. There are always several boxes of "Athens mini fillo shells" in my freezer. It is already baked just added crispy masala potato cubes and cheese. It makes varieties of one bite snacks like sweets or savory.







                                                               

Prep Time : 10 Mins
Cook Time : 10 Mins

Ingredietns for crispy potato fry

  • Potatoes - 2 (Medium size)
  • Oil - 1 tsp
  • Tumeric Powder - a pinch
  • Red chilli powder - 1/4 tsp (or less)
  • Garam masla - a pinch
  • Chaat masala - 1/4 tsp (or less)
  • Coriander powder -  a pinch
  • Salt to taste 
Method for crispy potato fry :

  1. I have used "Air Fryer" for potato fry. Pre-heat the fryer for 400F 
  2. Peel and cut into small cubes and half cook the potato and drain water completely
  3. In a bowl add warm oil and add all masala ingredients. Mix well the mixture
  4. Apply little oil on airfryer 
  5. Add Potato mixture and cook for 15 mins for 400F.  Pause and  gently shake the potatoes often 
  6. Remove and let cool down
Ingredients for Mini shells
  • Ready to use Athens Phyllo Shells 
  • Grated cheese
  • Tostitos Smooth & chedar cheese dip - 1/4 cup (Warm)
Method for serving
  • Heat the ready shells in a airfryer for 2 mins for 250 F
  • Add potatoes on top of grated cheese and chedar cheese dip 
  • Serve immediately 

| Copyright © Malas - Kitchen 2020 | | All rights reserved

Sabbasige Avarekalu Baath | Dill - Lilva Beans Rice

"Sabbsige Avarekalu Baath". This is perfect for brunch! It taste like pulao which is enhance by the avarekalu flavor. 





Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients

  • Dill leaves / Sabbsige soppu - 2 cups
  • Lilva beans / Avarekalu - 1 cup
  • Onions / Eerulli - 1 
  • Lime / Nimbehanina rasa - 2 tsp
  • Salt to taste
  • Oil - 4 tbsp
  • Jeera seeds - 1/2 tsp
Masala :
  • Coconut / Thenginaturi - 1/4 cup
  • Green chillies / Hasimensinakayi - 3 athva 4 (adjust as per taste)
  • Ginger / Hasishunti -  a medium piece
  • Chakke-Lavanga & Marat mojju - all small pieces (each 2 count)
  • Coriander leaves / Kothambri soppu - few leaves
Method for Grinding : 
  1. In a mixer all add all the masala ingredients and grind into smooth paste use little water
Method for Rice dish / Baath
  1. Cook the basmati rice in a rice cooker and keep aside let it cool completely
  2. Cook chopped sabbasige soppu in a pot add little water and cook avarekalu in a cooker
  3. Drain the water and keep aside 
  4. In a large wok / banale add oil then add jeera allow to splutter, Add onions fry till translucent 
  5. Then add grinded masala slowly 
  6. Add salt and cook on low flame for few mins
  7. Add avarekalu and sabbasige mix well 
  8. Sprinkle salt if required and serve hot with raita/mosaru bajji






| Copyright © Malas - Kitchen 2020 | | All rights reserved