Bread cheesy Pakora

One of my favorite Snack, very very quick and very very easy.

 These pakoras are ready in no time. I often make this for our Kids for their school tiffin. and they are most happy with this.

Bread cheesey Pakora

 METHOD:

1. 6 to 8 Fresh Bread slices (choose any of your favorite bread I used wheat).
2. 6 TO 8 T. Spoon Full cheese spread or Cream Cheese.
3. 1 Tea Spoon Full Chat Masala or Black salt,if u like more cheese and less spice taste.(I sprinkled chat masala).
4. Oil For Frying .
5. A Frying  Pan.

FOR BATTER:

1. 4 Large Table Spoon Of Chick Pea Flour(Besan)(about200 gm)
2. 1 small T.Spoon Full Red Chilly Powder.(I used kashmiri degi mirch).
3. 1 small T. Spoonful Ajwain(Carom seeds).
4. Salt to taste.
5. 1/2 T. spoon Turmeric Powder(Haldi).
6. A Pinch of soda by cab.
7. Water just enough to make a thick batter of coating consistency(u might need only 1 cup = 100 m.l. water only)

RECIPE :

• Mix together all the ingredients of Batter .
• Pour little water to make paste .
• Add more water only if required.
• The Batter should be In smooth thick flowing consistency.
• Keep aside for 1 hour.

 Chick Pea BATTER

• Cut Each Bread Slice in triangle shape .
• Spread Cheese on one side sprinkle very little chat masala and cover with the other half.
• Now again half this triangle in to 2 equal triangles. (E.G. 2 FULL SQUARE SLICE WILL MAKE 4 TRIANGLES)

Bread With Cheesy Spread

• Now Heat oil in a pan.( I use canola)
• Once heated on high,Simmer the flames to medium.
• coat each triangle in to batter from both sides.
• Fry into this hot oil till crisp golden brown.
• Remove on a Kitchen Paper.
• Serve Hot With Tea+ Ketchup+Chutney.

HANDY HINT:

1. Do not add water at one go that way you will end up having thinner and crumbly batter.
2. As Alternate Filling ,You Can Fill Boiled mash Potato too,for that you need to mix chat masala boiled peas into mashed potato and follow the same recipe at rest of the tasks.

Quick Hunger Solutions Healthy Swaps

Quick Hunger Solutions Healthy Swaps


Feeling Hungry in between meals ? yes that what it happens all the time with me, Nibbling is one thing , No one can resist. No matter what weight side you are at . Here is some healthy Nibbling I adopt in My recipe section , do suggest me more if any of you have one, lets discuss who have swept the Nibbling with what,It Gluten Free, Sugar Free , and yes FAT FREE TOO.
HAPPY NIBBLING


1.Frozen Grapes

"Frozen red grapes. I buy several pounds at a time, rinse them off and freeze them. I eat handfuls all the time. They are sweet, juicy and even satisfy the urge to chew on something. I love them."


2.Homemade Trail Mix


"During sports season I usually make a huge bag of trail mix and we tote that around. I like to mix Cheerios, Chex cereal, small pretzels, sunflower seeds, dried cranberries and butterscotch or white chocolate chips."




3.Roast Vegetables

"I always roast big pans full of vegetables and have them in the refrigerator so if I'm really hungry, I can put some in the microwave and have a more substantial snack. I like vegetables far more than I like fruit."


4.Crunchy Chickpeas "Lately, my favorite snack has been roasted chickpeas/garbanzo beans. They kind of remind me of corn nuts, but not so crown-shatteringly hard. I'm more of a 'crunchy' kind of snack person, so they're really great in that department, plus they're healthy and cheap! I take two cups of soaked White Chickpeas(overnight soaking is recommended or lest 10 hrs.), drain them, toss them with two tablespoons of olive oil, then spread them on a cookie sheet. Preheat the oven to 350 degrees Fahrenheit, then shake whatever kind of seasoning you like over the beans. I like chat powder, salt and pepper, with a sprinkle of cayenne. Bake till they are hard and crunchy (about 45 minutes to one hour), shaking the pan about every 20 minutes so they cook evenly."





5.Homemade Popcorn


"I think my favorite all-time quick and easy snack is popcorn. We usually pop it ourselves and then sprinkle with things like Old Bay seasoning, Parmesan cheese, taco seasoning, chili seasoning, pizza seasoning, etc. Then there is always good ol' 'I Can't Believe It's Not Butter' spray!

Navratra Food Singhare Ki Burfi

FOR THE FAITHFUL WHO UNDERTAKE THE RITUAL FASTS DURING NAVRATRAS, THERE ARE RESTRICTIONS ON THE FOODS THAT CAN BE PARTAKEN. BUT DON'T DESPAIR, THERE ARE SOME DISHES DELICIOUS ENOUGH TO SATISFY THE GODS AND YOUR TASTE BUDS THAT CAN BE PREPARED EASILY DURING NAVRATRAS

Singhare Ki Burfi

Ingredients:

• * 1/2 cup singhare ka atta.
• * 1/2 khoya .
• * 1/2 sugar .
• * 1/4 tsp green cardamom (chotti elaichi) powder .
• * 2 tbsp ghee (Clarified butter) .
• * 1/2 cup water .

Preparation:

1. Stir-fry the atta in the ghee over low flame, till the atta darkens a bit, taking care not to scorch the flour.
2. Transfer it to another pan and stir-fry the khoya in this pan till it becomes of uniform consistency and looks a bit fried.
3. Mix the atta and the cardamom powder and set aside to cool.
4. Dissolve sugar into the water over low flame, when dissolved, increase the flame and bring to a boil, letting the syrup cook till thick.
5. Remove pan from the flame and mix immediately into the cooled mixture, stirring continuously , to mix well. Transfer onto the greased plate, level it and allow to cool.
6. When cool and set, cut into pieces, using a sharp greased knife.
7. Decorate with almond half.

Navratra Food Lazziz Aloo

Lazziz Aloo

Ingredients:

• 500 gms Potatoes, boiled, peeled and cut into big chunks.
• ½ cup plain non-fat yogurt(Dahi), stirred.
• ¼ tsp powdered black pepper (Kali Mirch powder).
• 1 tbsp Sendha namak (rock salt) or to taste.
• 1 tsp Sugar 2 tsp Dhania (coriander) powder.
• 2-3 Green chillies.
• 1 tsp Ginger, chopped (Optional).
• 2 tbsp Desi Ghee (clarified butter).
• 1 tsp jeera (cumin seeds).
• 3-4 cloves (Laung).
• 2 chotti elaichi (cardamom) seeds.
• 1" piece of Dalchini (Cinnamon).
• 1 sprig curry patta (curry leaves).
• 1 tbsp green coriander.

Preparation:

1. Grind together green chillies and ginger.
2. Powder together sugar, laung, daalchini, choti elaichi seeds.
   
3. Mix together, potatoes chunks, dahi, dhania powder, kali mirch, green chilli and ginger paste, and the salt.
   
4. Heat ghee in a pan and add curry patta and jeera.
   
5. When jeera starts crackling and the potatoes mixture and saute for few minutes.
   Once it starts leaving oil, remove from the heat and mix well the powdered condiments.
   
6. Serve hot garnished with chopped coriander leaves.

Grilled Mushroom Sandwiches With Cheese

One of my all time Hit, This recipe I accidentally Invented during white coral Mushroom Soup , One Fine autumn evening when i was to make some fresh soup for my Mom There was a sudden halt and change of menu due to unexpected guests , The same sauteed mushrooms was the only Vegetable left in that house that lazy evening , so i tried to serve it with My favorite Multi grain Bread and cheese but then i ended up grilling some mushroom filling sandwiches and cheese , and after 2 or 3 more try i finally reached to this consistent, extremely lip smacking recipe...here it is to be shared with you all.Do Try and enjoy and yes if you alter this to make it more scrumptious, do add that note to my blog too.

Makes 8 to 10 large Sandwiches


Grilled Mushroom Sandwiches With Cheese

Ingredients :

• 200 Grm. White Button Mushroom , sliced with stems.
• 50 Grm Yellow salted common Butter, (I use Amul butter).
• 2 large finely chopped Green onions, Chop its green leaves and stems too but keep separately.(onions are optional)
• 1 green chilly finely Chopped.
• 1/2 T.Spoons Oregano dry/fresh.
• 5 leaves Iceberg Lettuce (Hand shredded).
• 1/4 the slice of each Red +yellow + Green bell paper (shredded).
• 8 to 10 fresh deep red Thin Tomato Slices.
• (Salt and Pepper , according to taste or as I use as written below)
• 1 T.spoon Full Salt.
• 1/2 T. Spoon of Black Pepper.
• Cheese slices 4 to 5 (i use Amul Slices)
• OR
• Cheese spread
• 16 TO 20 SLICE OF BREAD THINLY RESIDES, (You can pick any of your regular or favorite bread I Always use Multigrain or Brown breads only)

Method :

1. Heat A Thick Bottom Pan , Add sliced mushrooms saute` on High Till its most of the water Evaporates.
2. Add Onions , (no onion greens now) Green Chilly, Butter , Fry on medium till mushroom turns slight golden brown.
3. Add all 3 Shredded Bell Peppers , Fry for another 1 minute on same heat.
4. Add onion Greens , Salt ,Pepper, Fry for another 1 minute remove from heat, add oregano , Keep aside.
5. Now Lightly Toast the 2 slice of Bread from Both sides.
6. Apply Cheese Spread or place one cheese slice on one side of a toast.
7. Place some Lettuce on top of it place generous topping of Mushroom Filling , place 1 tomato slice and close it with another toasted bread slice.
8. Grill it on hot tawa , or in a sandwich griller .
9. Repeat the same with other sandwiches .
10. Cut in your desired shapes (I just love Finger sandwiches so i cut 1 into 3 rectangular shapes ).
11. Serve Hot with your favorite Dips or ketchup or Tabasco sauce.

Serving suggestions :

Serve With Freshly Tossed Pineapple or Grilled Fruits.

Handy Hint:

• NEVER Heat Cheese directly On Griller or Tawa.
• This tastes as good as this without Onions Too.
• Garlic Lovers can Add Mince Garlic clove too while frying onions .
• This Is a great Cheese / Mushroom Pizza Topping Too , Just Add Pizza sauce on base first add this topping cover with Grated Cheese and grill on 150 C. For 15 minutes

Yummy Khatta Rawa Dhokla

When i herd some one saying "Dhokla and other 'Gujarati pharsaans' sounds like Big bombs .."imagine America dropped 2 dhoklas on Japan" ; I just can't stop being annoyed and giggling both at same time.. the reason is- Dhokla is so yummy that I Would never imagine it sounds so "bombarding" but here it is!! Why I am in deep love with this stepal diet of Gujarat .
I Grew up Mostly with my daadi ( paternal grandma) and this used to be our every morning snack during Holidays she use to make these with extreme ease while making it perfect every time.
This is not so regular "Besan" [Gram/Chickpea Flour] dhokla but the Fluffy, Very Soft, and deliciously healthy Khatta Dhoklas cos they are made of "Rawa" [Semolina]. they are healthier

Try these and watch it get disappear in no time By kids.
This is one of the favorites in our all parties too so try it either its your Kitty or Potluck party and get hit instantly.

Enjoy!!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Serves 6

Ingredients

• 1 cup fine semolina [rawa]
• ¼ cup gram/chickpea flour [besan]
• 1 cup fresh yogurt thick
• 1 cup water
• 1 inch piece ginger, finely chopped
• 2 green chillies, finely chopped
• 7-8 curry leaves, finely chopped
• 1/2 tsp turmeric powder
• 3 tbsp sugar
• 1 tsp salt
• juice of half a lemon
• 1 tbsp eno [fruit salts]

• For The Tempering
• 1 tsp mustard seeds
• 1/4 cup freshly chopped coriander leaves
• 2 tbsp oil for tempering

To Make The Dhoklas

1. Heat water In the steamer /cooker & bring to a boil on high heat.
2. Meanwhile , Lightly grease a shallow metal dish [steel/aluminum ] with cooking oil and set aside.
3. Mix Together semolina, chickpea flour, ginger, green chillies, curry leaves, turmeric powder,salt, sugar, lemon juice and yogurt in a large bowl.
4. Whisk well .
5. Slowly add warm water and keep whisking for 3-4 minutes until mixture is light and fluffy.
6. Add more water if required to achieve a smooth, slightly thick pouring consistency.
7. Stand for 3-4 minutes. Add Eno ( fruit salt) and whisk well till mixture rises and doubles in volume.
8. Pour into the prepared dish and steam in the steamer/pressure cooker which is filled with water top a stand in water and place dish on stand cover with lid and steam (without weight) for 20 minutes. Remove from steamer and stand, covered for 5 minutes.

To Temper The Dhoklas

• Heat oil in a small frying pan. When it is hot, add the mustard seeds till they crackle.
• Pour oil and mustard seeds over the dhoklas.
• Cut dhoklas into neat squares and serve hot sprinkled with fresh coriander leaves.

Handy Hints :

• You can also Place the pan with the dhokla mixture in a steamer which has been filled with water.
• Cover the mouth of the steamer with a lid wrapped in a tea towel. Place a heavy weight on top of the cover.
• You may also sprinkle Roasted sesame seeds and freshly grated coconut on the prepared dhoklas for added flavor.
• Adding a very small pinch of asafetida (hing powder) can be a variation of taste, but that's yummy too, common go on and try.
  

Ginger Tea (very Delicious ) bachelor version included.

Lot Many Times I Seen Bachelors are total naive about making tea, I Experienced this in My hostel life , that even with given facility many of my batch mates were total blank in making simple tea , so here is simple step to step recipe , for all tea loves .
This is my favorite flavor but you can replace it with green cardamom or mint .
The secret is always measure the same ways and it will be always consistent and delicious.

WHAT YOU NEED :(FOR 2 CUPS OF TEA)

INGREDIENTS:

• 1 1/2 CUP Clean drinking Water. (no you cant use water from bathroom taps)
• 1/2 cup Milk (For bachelor version please use milk powder 2 heaped T.Spoon dissolved in 1/2 Cup water)
• Ginger fresh 1 inch piece (For bachelors , You can use dry ginger power 'suonth' "A Pinch full of " or 2 piece of cardamom open them a bit before adding to water or 3 leaves of fresh/dry mint)
• Sugar 2 tea spoon full or according to your taste.
• Tea leaves 1 heaped tea spoon full of ( I use Brookboand's Red label simple tea with leaves )
• A Sauce pan
• A Tea strainer
• 2 CUPS (The same u used for measurements)

Method :

1. Cut Ginger to thin Slices (or cardamom or mint) and add them to 2 Cups Of water and Bring it to Boil .
2. Immediately add Milk , Tea leaves , Sugar.
3. Bring it to a single Boil. Remove from Heat and cover the pan for 2 minutes with a plate.
4. Sieve with the help of tea strainer directly into Cups.
5. Enjoy!!

Handy Hint: make sure to measure (cups) with the same cup everywhere and (t.spoon) shud be the same too.

It was My Grand mum who got me started onto ginger tea, she is in her 80s and told me that until today, she does not suffer from pains or aching feet because she drinks ginger tea everyday.

AMERICAN SEV PURI

AMERICAN SEV PURI
Ingredients :

• American sweetcorn, boiled 1 cup
• Sev ½ cup
• Canapés 24
• Oil 1 tablespoon + to deep fry
• Onion, chopped 1 medium(optional)
• Fresh red chillies, chopped 2
• Sweet chilli sauce ¼ cup
• Chaat masala ½ teaspoon
• Fresh mint leaves, chopped 1 tablespoon
• Fresh coriander leaves, chopped 2 tablespoons
• Lemon juice 1 tablespoon
• Fresh parsley, chopped 2 tablespoons

Method:-

1. Heat oil in a pan. Add onions and sauté.
2. Add American corn and sauté.
3. Add fresh red chillies, sweet chilli sauce and toss.
4. Add chaat masala, mint leaves and coriander leaves. Mix and cook till dry.
5. Heat sufficient oil in a kadai and deep fry the canapés lightly taking care that they do not burn. Remove and drain well. Set aside to cool.
6. Add lemon juice to the corn mixture. Place the corn mixture in the canapés. Sprinkle sev. Garnish with parsley and serve immediately.

(suggested Garnishing:Sprinkle Some grated Cheese threads just before serving on hot canapés)

NUTRITIONAL INFORMATION:3 canapés PER Servings

FAT=22.5 PER SERVING

FIBERS=35M.G. P.SERVING

MINRALS=SODIUM .09M.G

TOTAL KAL PER SERVING = 120 CAL.GRM