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.

Paneer Tikka Masala Malaidaar.

On a Chilly Evening Party You are in No Mood to cook anything fancy but wanna impress your family and friends with some really finger licking yummy dish... then this is the answer.Believe Me you must have never tasted such Tikkas they are so very yummy and best thing is they are pure vegetarian . you don't need to add onion also except for garnishing that too is optional.

Ingredients :

• 1/2 Kilo grams. Paneer (cottage cheese).
• 1/2 cup Malai (double cream) Whipped thoroughly.
• 2 Tab Spoon All propose flour (Maida)
• 1 Tab Spoon Yellow Chilly Powder.
• Salt to taste

Side serves :

1. 1 large bell pepper deseeded and diced in big cube chunk
2. 1 Largely chunk-ed onion cubed.
3. 1 Tomato Chunk-ed largely and cubed.
4. Skewer to grill or a griller pan.

For Garnishing :

• 1 Large Onion's Rings (optional)
• Lemon wedges.
• 1 large Table spoon full 5-spice powder or kebab masala.

Method For Tikka.

1. Dice The Paneer In Big cube size Chunks.
2. Sprinkle Yellow chilly powder generously, Coat well add salt to taste mix carefully without breaking cubes.
3. Keep aside.
4. Now Mix Together Cream + Flour + Little Bit More chilly Powder +Salt it should be in running like thick paste constancy.
5. Now coat each Paneer cube well in this mix and keep in a tray.
6. marinade this way for 20 minutes.
7. Now on a Skewer skew through 1 chunk of bell pepper then piece of onion then paneer cube then tomato repeat same order till skewer is 1/3rd full .
8. Grill on a hot barbecue or in a oven rotating occasionally .Till Golden Crisp Brown.
9. if grilling in a pan - just sprinkle little oil then grill all veggies first then grill paneer and then arrange in above skewer's order on a large wooden grill sticks .
10. once done Take out all paneer cubes and cut through lengthwise with same hot Skewer that adds special smoky flavor to the tikkas .
11. Now garnish on bed of onion rings with lemon wedges.
12. Sprinkle 5 spice power and serve very hot and immediately.

Handy Hints:

• you can combine 2 table spoon nicely beaten curd with mint chutney and a pinch of salt and sugar and serve this dip too along.
• Khasta Naan Or Lacchaa Parantha Goes too well with this.
• This is best for any Dinner party , as starter or serve as a complete dish .

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.

Baked Pasta with combination Cheese

Baked Pasta with combination Cheese


Description : A Balanced Pasta recipe for Kids & Cheese lovers , very high in protein you can add fresh blanched & Shredded french beans and carrots too
Serving: 6
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes

INGREDIENTS:

• 1 lb ditalini, uncooked (or any other 100 grm. pack of your favorite shape pasta).
• 1 cup skim milk 3/4 cup part skim ricotta cheese.
• 1/2 cup reduced fat Cheddar cheese grated.
• 1/4 cup parsley , chopped.
• 1/3 cup Parmesan cheese, grated, plus 2 tbsp Parmesan cheese, grated.
• 1/4 cup fine dry bread crumbs.
• 
  
• 
• (different shapes of whole grain/wheat pasta)

DIRECTIONS:

1. Prepare pasta according to package directions, reducing cooking time by one-third; drain.
2. While pasta is cooking, combine the milk and ricotta in a blender. Blend until smooth.(ricotta cheese) (how to make home made ricotta..??

3. Transfer ricotta mixture to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper.

4. Stir the pasta into the cheese mixture until well blended.

5. Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.
(Chopped Flat Parsley)

6. Bake at 375 degrees F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately.

(Bread Crumbs ...also c how to make easy homemade bread crumbs
SUBSTITUTION TIP: Use any medium pasta shape! NUTRITIONAL INFORMATION:
Based on individual serving. Calories: 330 Total Fat: 10 g Carbohydrates: 41 g Protein: 17 g

Home Made Easy Ricotta cheese.

Ricotta cheese.

Today, I wanted to try making some flavored cottage cheese, and ended up making some lovely Ricotta cheese. Strictly speaking, Ricotta is a snowy white cheese that is made from the whey [drained liquids] of other cheese such as mozzarella for instance, you can also make it at home using buttermilk.

You’ll need:

• 2 Liters Milk
• 100ml Buttermilk
• 1 tsp chilli flakes
• 1 tsp cumin seed
• 1 tbsp salt

Method:

1. Dry roast the cumin seeds using a heavy bottomed pan. Roughly grind them, leaving a few seeds intact.
2. Pour the milk into a steel utensil. Add all the spices and seasonings.
3. Heat the milk on high heat, stirring every once in a while.
4. Add the buttermilk after about 10 minutes, or when the milk is about to rise, whichever is earlier.
5. The milk should curdle shortly - somewhere around 180 degrees.
6. Pour into a muslin/cheesecloth lined sieve.
7. Gather up the cloth, tie on top and hang till it stops dripping.