Spicy Onion Rings ~ Day 84

Today is the last day of spring break and the kiddo was doing a project with his friend.  These crispy and crunchy onion rings were their treats for finishing the project (finally).  Initially, I was going to make a baked version but then decided to fry it since it's for the kids (they had only five each).  They thoroughly enjoyed it with hot sauce.  The spices that go into the batter are all up to your choice.  If you want to add an egg to the batter, just omit flax seed powder, and mix it with the buttermilk.

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Preparation time: 10 minutes

Cooking time: 15 minutes

Yields: 12 to 15 rings

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Ingredients:

• Onion - 1, large
• Buttermilk - 3/4 cup
• All-purpose flour - 1/2 cup
• Baking powder - 1/2 tsp
• Chili powder - 1/2 tsp
• Ground black pepper - 1/2 tsp
• Dried oregano - 1/2 tsp
• Flax seed powder - 1 tbsp (to replace 1 egg)
• Salt - to taste
• Chat masala and kasoori methi (optional)
• Panko bread crumbs - for coating
• Oil - for frying

Method:

1. Cut the onions into 1/4 inch slices.  Separate the rings carefully and set it aside.
2. In a mixing bowl, combine AP flour, baking powder, chili powder, black pepper, oregano, flax powder, chat masala (if using), and salt.  Coat the rings in flour and keep aside.
3. In the same flour, add buttermilk and whisk until smooth.  If using kasoori methi, add it to the bread crumbs and set aside.
4. Heat oil in a deep skillet.  Dip the onion rings one at a time in the batter and coat it with bread crumbs.  Slide the ring in hot oil and fry until golden brown on both sides. Fry 3 or 5 rings at a time.  Drain on a paper towel.
5. Serve hot with your choice of dip or ketchup.

Mini Samosa Bites ~ Day 83

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Preparation time: 5 minutes

Cook time: 15 minutes

Yields: 15 

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Ingredients: 

• Potatoes - 2, boiled and mashed
• Mixed vegetables (peas, carrot and corn) - 3/4 cup
• Cumin seeds - 1 tsp
• Ginger - 1/2 tbsp, minced
• Garam masala powder - 1 tsp
• Coriander powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Anardana (pomegranate) powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cilantro - 2 tsp, finely chopped
• Salt - to taste
• Oil - 2 tsp
• Green and sweet chutney
• Mini fillo cups - 1 box

Method:

1. Heat oil in a skillet.  Add cumin seeds ad ginger.  Saute for 10 seconds.
2. Add the mixed vegetables, coriander, turmeric, garam masala, red chili, and anardana powders along with salt.  Stir well and cook the vegetables until soft.  Add the mashed potatoes and cilantro.  Mix well.
3. Preheat oven to 350 degrees F.  Place the fillo cups in a baking tray and bake it for 5 to 7 minutes.
4. Fill fillo cups with the potato mixture.
5. Serve with sweet and spicy chutney or ketchup.

Masala Chai Mug Cake ~ Day 82

This scrumptious, light and fluffy mug cake is for all the chai / tea lovers out there.  It's sugar and spice and everything nice.

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Preparation time: 5 minutes

Cooking time: 50 seconds to 1:10 minutes

Serves: 1

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Ingredients:

Milk - 2 1/2 tbsp

Tea bag - 1

Tea masala - 1/2 tsp

AP flour - 2 tbsp

Sugar - 2 tbsp

Melted Butter or oil - 3/4 tbsp

Baking powder - 1/4 tsp

Vanilla extract - 1/4 tsp

Salt - a pinch

Method:

1. Heat milk in a microwave safe mug for 30 seconds.  Dip the tea bag in milk and let it seep for 30 seconds. Discard the tea bag.
2. Add the melted butter or oil, sugar, vanilla extract, and tea masala.  Mix well.
3. Add the flour, baking power, and salt.  Whisk well to combine.
4. Lightly butter your favorite mug and transfer the cake mixture.  Microwave for 50 seconds, then 10 second intervals until the cake is done.  Mine took only 50 seconds to cook.  The timing depends on the powder of the microwave.  
5. Dig in and enjoy the warm cake drizzled with caramel or chocolate sauce or topped with a dollop of whipped cream.