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.

Doodh Na Kareley - Bitter Gourd spicy and cheesy style

Every Nook and Noach is getting health conscious and , on a world diabetes day I herd my neighbors going gaga over Bitter Gourd , Carom seeds, Fenugreek seeds and so many other Ayurveda herbs and solution that any one but diabetes can survive with the use of them .

Its Good , and after listening their long long speech of how benefit is Karela and its juice is for everyone i thought why not give away and quick and easy , Mouth watering recipe of karela too on my Blog.

Well this Dish does not need long filling preparations and very simple with very simple basic ingredients . and yes its not at all bitter once its ready . come on try it and watch it disappear even by kids in no time .



(Cheesy Spicy fried Bitter Gourd ready dish)


Fried Spicy Cheesy Bitter gourds . Very Tasty and healthy too.

Ingredients :

*250 Gram medium size Karela Fresh and bright green in color .(Bitter Gourd)

* 2 large Onions Finely Chopped.

*Milk (full cream) 200 ml.

*Oil for frying (about 200 ml because after frying it wont be in use for anything else).

*Thick curd 1 table spoon

* salt to taste.

* Red chilly powder ( I used Kashmir degi mirch).

* 1 Small tea spoon full Ajwain (Carom Seeds)

*Garam Masala Powder.(all spice powder).

* Ginger Julianna for garnishing (optional).


(Fried karelas)
Method for frying Karelas :

• Wash and wipe dry all the karelas .
• Scrap All the Karelas and save its all scrapping .
• Mix 2 tea spoon salt to this scrapping (peels) and keep aside for 1 hour.
• Chop off ;peeled and clean karela's end and tails.
• Slit them all lengthwise and keep in a bowl of water mixed with 4 tea spoon full of salt for 1 hour.
• Drain after An Hour and pat dry with the help of a kitchen towel.
• Wash And drain Karel's scraps ( peels) too.
• Give them a gentle squeeze so all excess water drains out .
• Keep aside.
• Heat oil in a pan Fry Karelas till they are fried to golden hue both from inside and outside.Keep on a blotting paper .
• Now fry the Peels too.Keep on A blotting paper

Main Recipe :

• Heat 1 table spoon oil (if the karelas fried oil is left try to use the same cos that contains all the flavor already)
• Add Chapped Onions and fry till light Golden .
• Add red chilly powder , Carom Seeds , salt , Fry for 1 minute .
• Add Milk and Fried Karela and its peels , Bring it to a boil add Curd.
• Stir well and simmer for 10 minutes or till thick .
• Add Garam Masala just before removing from heat and when the dish is well cooked .
• check the seasoning .
• Garnish with Slitted Green Chillies and Ginger Julianne .
• Serve With Roti, Chapati , Khasta naan . I serve it with Khasta Roti .
  

(Milk And Chopped Onions)



Hot Tips:

1. Try to use only required amount of oil only for frying cos after frying karelas the oil turns bitter and dark too so its no more in reuse for anything else then karelas only.
2. Keep the karela's seeds in the . when u fry they also got fried and the crunchy nutty taste is awesome in the dish .

 

AS always I dedicates  this post TO ........ My lovely , world's best cook ... My Lt.Mother... who used to make lovely "doodhi na Karela" . 

Home Made French Fries.

RECIPE: French Fries for the Home Cook

• Serving: 4
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes

INGREDIENTS:

• 2 1/2 cups peanut oil.
• 2 pounds medium white all-purpose potatoes (about 6), peeled and cut into approximately 3/8-inch-thick sticks.
• Coarse salt, such as kosher or sea salt

DIRECTIONS:
1. Pour oil into a 12-inch skillet. Add potatoes to cold oil. They should be packed in a single layer with several sitting on top and with oil almost covering them. As potatoes fry and their moisture evaporates, they will eventually fit in pan in a single layer. Turn heat to medium, and fry until potatoes just start to turn pale golden, occasionally jiggling pan, 25 to 30 minutes. (You can move potatoes around for first 10 to 12 minutes if you like, but do not disturb them for the next 10 to 15 minutes, because they are too fragile.)

2. Once potatoes have developed a pale gold shell, increase heat to medium-high and fry, continuously moving them around to ensure even browning. When they are golden brown, transfer them (I use spring-action tongs) to a wire rack set over a cookie sheet or jelly-roll pan. Sprinkle with salt and serve immediately.



NUTRITIONAL INFORMATION: Based on individual serving.

• Calories: 730
• Total Fat: 40 g
• Saturated Fat: 14 g
• Cholesterol: 22 mg
• Sodium: 136 mg
• Carbohydrates: 82 g
• Fiber: 0 g
• Sugar: 4 g
• Protein: 8 g
• Calcium: 18 mg
• Folate: 65 mcg

HANDY HINTS: The Easy Way to Make Homemade French Fries Don't bother the potatoes while they cook. Simply add them to the cold oil, turn the heat on medium, and find something else to do. To fry potatoes for two, halve the recipe, use a medium skillet, and reduce temperature to low.

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.

NAVRATRA FOOD Saboodana Khichdi

Sabodana Khichdi .
Ingredients:

• 2cups sago (tapioca) (Sabodana)
• 1 potato
• 3-4 green chilies
• 1 teaspoon lemon juice.
• 1 small piece ginger (optional)
• 1/2 cup crushed peanut.
• 2-3 teaspoon sugar
• 1 tbspoon oil 2 teaspoon cumin seeds coriander leaves for garnishing

Preparation:

1. Soak sago in water.
2. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
3. Now add crushed peanuts, salt, sugar and lemon juice and mix.
4. Cut green chilies into small pieces and grate ginger.
5. Heat oil or ghee in a pan.
6. Add cumin seeds, potato pieces and chilies.
7. As soon as potatoes are tender, add sago and stir.
8. Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.

Almond lemon cookies

Almond Toasted Lemon Cookies with Port

Don't wait to eat these! They're best right out of the oven, which is perfect because they won't last long in the house.

• Serving: 24
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Ingredients

• 1 cup finely chopped almonds.
• ½ cup unsalted butter, softened to room temperature.
• ½ cup sugar.
• 2 heaped Tab.Spoon Condensed Milk.
• ¼ cup port (Tawny or other sweet style).
• 1 teaspoon vanilla.
• 2 teaspoons finely chopped lemon zest.
• 1 cup all-purpose flour.

• Garnish.
• Powdered sugar.

Method:

1.Preheat the oven to 350F.Place the almonds on a baking sheet and toast about 3 minutes. Cool.
2. In a medium mixing bowl, beat the butter with the sugar until it is creamy and fluffy.
3. Add condensed Milk, port, vanilla, and 1 teaspoon lemon zest and stir to combine.
4. Stir, slowly adding the flour until completely absorbed.
5. Drop teaspoons of the cookie dough 1 inch apart on an ungreased cookie sheet. (You will need 2 cookie sheets.) Sprinkle a pinch of lemon zest on top of each cookie.
6. Bake until golden brown, 12 to 15 minutes. Cool on cookie racks. When cool, sprinkle the cookies with powdered sugar.

Handy Hint: These are best made and eaten the same day. If there are any left over, store them in an airtight container.

NUTRITIONAL INFORMATION Based on individual serving.
Calories: 110
Total Fat: 7 g
Carbohydrates: 10 g
Protein: 2 g

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

Warm Cheese Dip

Warm Cheese Dip

This cheesy dip can be served with bread sticks, crisps or even vegetables.

Serves 6

• 40g butter
• 3 spring onions, finely chopped
• 2 jalapeno chillies, finely chopped
• ½ tsp ground cumin
• 185g sour cream
• 250g grated cheddar

1. Melt the butter in a saucepan and add the spring onions, chilly and cumin. Cook without browning over a low heat, stirring, for 6-8 minutes.

2. Stir in the sour cream and once the cream is warm, add the cheddar. Stir constantly until the cheese melts and the mixture is glossy and smooth.

3. Transfer to a serving bowl and serve with tortilla chips. Drizzle with a little Tabasco if desired.

4. Best With All Snacks In Party , Garlic Breads, Finger Sandwiches , Chips etc.

Plain White Rice

Here is a simple method to cook plain white Rice , You can Combine them with any of your regular meals, Like Daal, Aloo Sabzi, Gravy dishes, Rajma , Kadi, Fish, Etc etc.
Psttt.. have u ever tried this kind of Rice With Sugar and Milk? try it believe me you will love it in Hot summer.



Chawal (Plain Rice. )

Ingredients :

• Basmati rice: 100 gms
• Salt: to taste
• Lemon juice: 5 ml
• Water: 150 ml

Method For chawal :

1. Wash rice.
2. Soak in water For 20 to 30 Minutes (please see the reference over the packet as it varies upon Rice quality).
3. Heat water in a handi. Add rice, salt and lemon juice.
4. Simmer the heat after a boil cook Rice under tight lid covered till it soaks all the water.
5. Turn softly and check by pinching its one grain between thumb and finger to see its done or not.
6. keep it Covered another 5 minutes after removing from heat.
7. When done the rice is cooked.
8. Serve hot with Rajma. Kadi pakoda Or any of your favorite Gravy Item.
   

Handy Hint :

• For Brown Rice You have to soak them minimum 1 or 2 hours before Cooking.
• For Boiled Rice triple the quantity of water masure to rice masure, soak washed rice in it , affter 30 mintes put on heat, Bring it to a boil Simmer the Haet cook another 7/8 Mintes , cheak one grain by pressing it, Its done Now drain the water , add salt and ghee (optional) Enjoy!!
  

Rajma Chawal

Kadi Chawal And Rajma Chawal , One Of My most Favorite Dish Till Now,
This dish I Still Remember one summer holiday when me and my Di, (elder Sister) Went to Our Grand Mother's house for vacations ,One after noon My grandmother cooked this Delicious dish (Rajma Rice) for dinner for 15 people of our house and went to market , You Wont Imagine that that whole food was gorged by 2 little girls (me and Di) , and after returning From Market What Nani (grand ma) did to us That's indescribable, Still I want to share the same recipe here, Hope your tiny totes will enjoy this dish same as we still .Because still disappears in a jiffy .



Rajma (Red Kidney Beans)

• Dried kidney beans: 250 gms, (soaked for minimum 8 hours.)
• Water: 1 litre,
• Red chilly powder: 1/3 tsp, (I Use degi Mirch )
• Turmeric powder: 1/3 tsp,
• Ghee: 2 Table sp.(ghee is best taste in kidney beans)
• Ajwain: 1/2 tbsp,
• Coriander powder: 2 tbsp.
• Cumin seeds: 1 T.sp.
• Fennel seeds: 1/2 tsp.
• Chopped ginger: 2 Table Sp.
• Garam masala: 1 tsp.
• Tomatoes (chopped): 4 Table sp.
• Fresh coriander (chopped): 1 Table Sp.
• Salt: to taste.

Method For Rajma :

1. Soak dried Rajma in water for at least eight hours.
2. Boil till beans are soft and tender but not broken. (aprox 1/2 hour on sim after 1st whistle of pressure cooker)
3. Mash Few Beans and mix them well with remaining Rajma.
4. Drain (save the cooked water) and keep aside.
5. Save the water it is cooked in aside.
6. Dry Roast On Hot Tawa & Grind the cumin seeds, fennel seeds and ajwain seeds to a powder.
7. Add Coriander Powder to this powdered spice mix.
8. Heat ghee in a pan and sauté ginger.
9. Add red chilly powder, turmeric powder, chopped tomatoes and ground powder .
   
10. Mix well. Now add the Rajma and the water it was boiled in.
11. Now add the salt and garam masala. Garnish with fresh coriander.
12. Serve with Hot Plain Rice.(recipe separately Included)
    

Handy Hints :

• These are Meant to be served with plain steam Good Rice.
• If The gravy seems thick add little more water.
• You can add Minced Onion and Garlic too while frying the Masala ,For that First Fry Onion Garlic then add rest of the spices and tomotes as given above .

KHATTA GUJRATI DHOKLA

KHATTA DHOKLA

A deliciously sour, traditional Gujrati snack served for festival meals. Can also be served as a snack at tea time. Cooking Time : 40 min. Preparation Time : 30 min. Serves 6 to 8.
Ingredients

• 3 cups rice
• 1 cup urad dal
• 1/2 cup sour curd
• 2 tablespoons green chilli-ginger paste
• 3/4 teaspoon soda-bi-carb

Method :

1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina).
2. Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.
3. Add the sour curds and hot water and make into a thick paste.
4. Allow to ferment for at least 6 to 7 hours.
5. Add the soda bi-cab, oil, asafoetida, green chilly-ginger paste and salt and mix well.
6. Lightly grease a shallow metal dish [steel/aluminum ] with cooking oil and set aside
7. 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 10 minutes.
   
8. Remove from steamer and stand, covered for 5 minutes.
9. Repeat with the rest of the batter.
10. Cut into pieces and serve with oil and green chutney.

Handy Hints :

You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and Minced peas to the batter before steaming.

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.