Saturday, March 5, 2011

Saturday Brunch:Aloo-Gajar Kati roll/mushroom soup/Raw Mango dal

I was so busy this week with office work and could not blog any posts.Last week I visited in laws house and totally enjoyed roaming here and there .. no cooking.... no status calls..nothing.. hmm .. so I don't have no posts in drafts too to submit..During week days there is a sort of routine in the food too. So I try to avoid routine food and spend much time in kitchen as the weekend provides two days to recharge. This week end its veggie brunch in my home. I prepared alu-gajar kati roll for breakfast and mushroom soup for appetizer following rice with mamidikaya pappu,rasam and thick curd.

Kati roll is street-food originating from Kolkata.pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll. Kati Roll comes in a large number of variants. The innovations tend to be in two areas - the fillings or the wrap. Common variants on the filling are egg, potato, paneer, mixed vegetables and curried chicken or mutton.One can put various kinds of sauces, a dash of vinegar, a squeeze of lime, sometimes a shake of chaat masala and maybe some julienned carrots.I tried with julienned carrots and aloo along with some green peas.

Kati Roll Ingredients:

For rotis:
  • 1 cup atta(wheat flour)
  • 1/2 cup low fat milk
  • pinch of salt

For filling:
  • 1 cup julienned carrots, aloo
  • fistful of boiled peas
  • 1 tbsp green chilli ginger garlic paste
  • pinch of turmeric powder
  • 1 tsp amchur powder
  • 1 onion finely sliced
  • salt to taste
  • 2 tbsps oil
  • small cup green chutney(mandatory)

  1. Dissolve salt in 1 tbsp of water and mix with wheat flour,slowly add milk and form a soft dough.Cover with you lid for 10 minutes until you prepare the filling.
  2. Heat oil in a vessel, add the ginger-green chili-garlic paste and saute for few secs. Add blanched carrots, alu, green peas and saute for 10 mts.  Add turmeric pwd, amchur powder,salt and coriander powder and combine.Pour 1/4 cup of water and cook until water evaporates.Turn off heat.
  3. In a small bowl, combine the raw sliced onions with green chutney and keep aside.
  4. Prepare rotis and let the cook lightly on both sides.
  5. Spread some onion green chutney filling and place 2 tbsps of carrot-aloo filling in the center of the roti. Now roll the roti to form a roll and wrap  the lower part in an aluminium foil.Serve hot.
Procedure for preparing Green Chutney:
  • 1/2 cup coriander leaves
  • fistful of mint leaves
  • dash of lemon juice
  • 1 tbsp ginger-green chilli paste
  • salt to taste
  • 2 tbsps water

Wash coriander and mint leaves thoroughly,drain water. Grind all the ingredients mention above into fine paste.

Mushroom Soup:

  • 4 mushrooms cleaned and chopped into small pieces
  • 1 tbsp garlic paste
  • 2 tbsp spring onion greens cut into small pieces
  • 1 tbsp corn flour
  • 2 cups water
  • salt to taste
  • pinch of pepper powder

  1. Add mushrooms,garlic paste to water and boil till mushrooms are soft.
  2. Now add pepper powder and salt.
  3. Combine corn flour with 1 tbsp of water and add slowly to the boiling mixture.Mix it well.Cornflour adds thick consistency to the soup.
  4. Finally add spring onion greens and serve with corn flake crumbs.
  5. Serves as a very good appetizer.
Mamidikaya pappu:

Summer is about to start and rythu bazar(Sabzi Mandi) is full of raw mangoes. I love recipes of raw mango in any form like pachadi or pappu.I remember those hot sunny summer school days where mom was busy in preparing pickles.I used to take of handful of mango pieces and eat along with salt and chilli powder.. Yummmmmmm.. the thought itself makes my mouth water,hope yours too..The combination of raw mango with lentil dal is a heavenly recipe.Coming to the recipe its very easy and can be prepared in few minutes.

  • 1 cup lentil/tur dal
  • 1/2 cup raw mango pieces(adjust as per sour levels)
  • 4 green chillies
  • a pinch of turmeric powder
  • salt to taste

For popu/tadka:
  • few mustard seeds,fenu greek seeds,cumin seeds
  • 2 red chillies
  • 5-6 garlic pods
  • 2 tbsp oil
  • 1 medium sized onion cut into small pieces
  • few curry leaves and coriander leaves.

  1. Soak tur dal for 20 minutes. Pressure cook dal,mango pieces,turmeric powder upto 4 whistles or until dal gets soft.
  2. Mash the dal and keep side.
  3. Heat oil in a pan and add mustard,fenu greek and cumin seeds.On spluttering add onion pieces and saute till transaparent.
  4. Now add garlic pods,red chillies. Combine the above popu and dal and cook for few minutes.
  5. Finally add coriander leaves and serve hot with a dallop of ghee.


  1. thast not mushroom curry its mushroom soup..check the fourth photo..


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