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.