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.

PUNJABI KHATTEY CHOLEY - BHATUREY

Ingredients for Choley

• 250 Grm White Chick Peas (Kabuli Chana-safed choley) (soaked overnight or at lest 8 to 10 hrs in warm water)

choley white- chick pea

• 1 Table Spoon Chana Daal (soaked
• 1 Tea Bag
• 1 Table Spoon Bhuna Zeera (Roasted and coarsely ground cumin seeds).
• 1 T.Spoon turmeric powder .
• 2 Table spoon Dhaniya powder (dry coriander seeds finely ground).
• 2 T.Spoon degi mirch (very fine red chilly powder)
• 1 big Table Spoon Full of (Imli ) tamarind pulp OR Anardana powder (pomegranate dry powder).

pomegranate dry powder-anardana powder

• Puree of 3 medium tomatoes .
• 2 Tablespoon oil ("i use- clarified butter = ghee")
• 1 Heaped T.Spoon Garam masala powder
• Salt To taste.

Ingredients for Bhaturey

1. 1/2 cup of potatoes (boiled & grated)
2. 1/2 cup Dahi (beaten curd )
3. 1 cup of all-purpose flour (Maida)
4. 1 Table Spoon Suji (rawa)
5. salt (to taste)
6. 1 & 1/2 tsp. of Cooking oil
7. More Cooking oil (for deep frying)

For Garnishing The Choley

1 Large Onion (sliced)
4 lemon Wedges
2-3 Green chilly - finely chopped
Fresh Green Coriander leaves - finely chopped

coriander leaves

Directions
Choley

1. Pressure cook the Chanadaal and Chana (Chick Peas) with the tea bag for 3 whistles until they are soft. Keep aside. Discard the tea bag.
2. Heat the oil in a pan.
3. Add red chilli powder, pomegranate powder, turmeric powder, coriander powder, cumin powder and salt and sauté for another minute.
4. Add the tomatoes paste and saute for 2 minutes
5. Add Tamarind Pulp (if not added pomegranate powder in dry masala )
6. Add the chick Peas and its remaining water and mix well. Simmer for 10 to 15 minutes.
7. Add Gram masala And set aside. Roasted cumin powder

Bhaturey

1.Combine the flour, Potato, 1 ½ teaspoons of oil , Dahi, Suji and salt and knead into a firm dough without using any water.
2.Knead the dough very well until it is smooth. Cover with a wet muslin cloth and give rest to the dough for 10 minutes.
3.Divide the dough into equal parts and roll out into circles of 125 mm. (5") diameter.
4.Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
5.Serve hot with the cholay, sliced Onion , chilly , lemon wedges & Green coriander HOW TO MAKE TAMARIND PULP.

1. Soak Imli (TAMARIND ) 1 small cup in warm water (desired quantity of water or 1 cup) for 2 /3 hours.
2. mash Imli in water with hand or help of a flat spoon thoroughly.
3. Sieve and drain the water and pulp with help of big net strainer.
4. use this thick water as you require or boil it till it gets thick -cool on room temperature and store in fridge for later use .

AAM KA PAANA (GREEN MANGO SORBAT)

KACCHEY AAM KA PANNA

Summers are here and shakes and juices are inn , Once you are in that tough Sun you feel so lethargic as if something has sucked out your energy fully, and that time you always wanna go grab any thing that is chilled and little sweet.
Fizzy Drinks are real stealer cos they are easily available and one just need to uncork it to gulp big sips but on the other hand its quite Harmful.(AS NOW DAYS THEY HAVE CLEARLY STARTED WRITING "CONTAINS CAFFEINE" ON BOTTLES)
I still remember me and my siblings had one particular habit That we never used to have simple plain water after returning home from school in such skin burst sunny afternoons .
Maa used to prepare delicious Drinks Like Nimboo pani (lemonade) OR Aam ka Paana .
Well Aam Ka Paana is The real Life saver in dry summers cos it saves you from deep heat attacks too.

so Friends ..I say no more about this delicious drink but to share it easy and mouth watering Recipe with you all today.

Do try and suggest me your version too if you find any better variation.


Ingredients:

• 1.5K.G. OR 8 medium sized Green Mango (Kaccha Aam-Karry)soaked overnight and washed thoroughly.
• 1.5 LTR. Water (or to the level till it covers the mangoes).
• 1 Table Spoon Bhuna Jeera (dry-roasted and grounded Cumin Seed).

BHUNA JEERA-ROASTED CUMIN SEEDS

• 1/2 tsp Fine Red chili Powder (optional)
• 2 tsp Red Salt (Kala Namak) OR comman Salt
• 6 Table spoon Sugar (Cheeni) (or more according to taste-sugar can be added in later stage too after tasting )
• 1 Bunch of chopped Mint Leaves (Pudina Leaves)

METHOD :

1. Place the mangoes in a pressure cooker or in a light lid sauce-pan and bring to a boil.
2. Simmer for 10 minutes.
3. Pick out Mangoes from the water and then peel, pulp the mango with a spoon.discard the Seed secure the water in which the mangoes were boiled.
4. Place the pulp in a deep bowl.
5. Add water, sugar, salt, chili and cumin.
6. Whisk thoroughly in a Mixer Grinder .
7. Stir in the mint and whisk again.
8. Add The secured mango water where ever needed
9. Transfer it to a jug.
10. Serve chilled with crushed ice.

Kerry -Kaccha Aam-Green Mango



Serving Suggestion:

Add few fresh Mint leaves and few pieces of crushed Nuts to enhance the flavor .

Handy Hint:
Aam panna which is prepared using raw mangoes, sugar and an assortment of spices is an effective remedy for heat exhaustion and heat stroke. It also quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.

Oven Fries

RECIPE:


Quick and Easy Oven Fries This is a handy recipe anyone in the family can make. Experiment with different spices like cayenne pepper or curry powder to bring a new flavor to the table.

• Serving: 2
• Prep Time: 5 minutes
• Cook Time:
• 25 minutes
• Total Time: 30 minutes

INGREDIENTS:

• 2 white-fleshed potatoes, medium to large sized.
• Vegetable oil.
• Cooking spray.
• Salt to taste.
• Spices (see Cook's Note).

DIRECTIONS:
1. Preheat the oven to 400 degrees F. Scrub the potatoes well but don't peel fully, pat dry. Using a paring knife, remove any bruised areas. Cut the potatoes into ¼ inch thick slices crosswise. Cut again. Fries should be no bigger than your index finger.

2. Spray a cookie or baking sheet with the nonstick spray. (A sheet with sides helps keep the fries on the sheet.) Arrange the fries in one layer, leaving some space between them.

3. Bake for 15 minutes before removing them from the oven and turning them. Bake for another 10 minutes or until they turn golden brown. (If fries aren't browning, raise heat to 425 degrees F.) Sprinkle with salt or spices.


Cook's Notes: Some spices to try are pre-packaged curry powders, creole seasonings, or even Italian spice blends.


NUTRITIONAL INFORMATION:

Based on individual serving.

• Calories: 290
• Total Fat: 1 g
• Carbohydrates: 64 g
• Protein: 6 g

Spring Rolls Vegg

Recipe : Chinese Spring Rolls You can buy the spring roll skins at any Asian market and at most gourmet specialty food stores. Choose the type of skins that do not contain eggs. Serving: Serves: 5 Cook Time: 20 minutes Total Time: 45 minutes

• 2 tablespoons roasted sesame oil
• 1 cup finely diced onions
• 1 cup chopped fresh bean sprouts
• 1 cup finely chopped mushrooms
• 1 cup sliced water chestnuts or one 15-ounce can
• 1 1/2 teaspoons Chinese Five Spices powder
• 1 tablespoon minced garlic 1 cup chopped seitan (or tofu)
• 3 tablespoons tamarindnd 3 tablespoons arrowroot, dissolved in 3 tablespoons water 10 spring roll skins
  
• 2 tablespoons barley malt syrup
• 2 to 3 cups cooking oil for frying (not roasted sesame oil)

DIRECTIONS:

1. Heat the oil in a large saucepan.
2. Sauté the vegetables and spices.
3. When the vegetables are half-cooked, add the seitan or tofu and tamari, and contine cooking for 4 to 5 minutes.
4. Add the dissolved arrowroot to the vegetables, stirring constantly.
5. When the sauce has thickened, remove from heat.
6. Brush the edges of each spring roll skin with barley malt syrup.
7. Put some filling in the middle of a skin and roll, keeping the seam facedown.
8. Heat the cooking oil in a deep skillet or fryer to about 350 degrees F.
9. Dip a metal spoon into the oil; then lift it out and place a spring roll on the spoon, gently settling it in the oil.
10. Repeat until the skillet or fryer is filled with spring rolls.
11. Fry the rolls until they are lightly browned.
12. Drain on paper towels. Serve immediately with a Sweet and Sour Sauce.
13. Serve with a brown rice pilaf and steamed vegetables.

Vegetarian Noodles with Madras curry powder

RECIPE: Vegetarian Noodles A great fun and simple one dish meal!

• Serving: 10
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

INGREDIENTS:

• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger
• 1 1/2 tablespoons curry powder, preferably Madras
• 1/4 cup vegetarian broth (or see note)
• 3 tablespoons soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons corn oil or safflower oil
• 2 1/2 cups very thinly sliced red onion
• 2 cups thinly sliced red bell pepper
• 4 cups thinly sliced napa cabbage
• 1/2 pound drained rice stick noodles softened in hot water

DIRECTIONS: 1. To make the curry seasonings, mix together the garlic, ginger and curry powder. Set aside.
2. To make the basic Chinese sauce, mix together the broth, soy sauce, sugar, salt and pepper. Set aside.
3. Heat a wok or heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds.
4. Add the curry seasonings and stir-fry until fragrant, about 10 seconds.
5. Add the red onions and stir-fry for about 1 minute, until barely tender.
6. Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender.
7. Add the basic Chinese sauce and the noodles and carefully toss to mix.
8. Cook, stirring, for 30 seconds.
9. Transfer to a serving dish and serve hot or at room temperature.

Handy hint: If you're not a vegetarian or don't have vegetable broth on hand, you can substitute chicken broth, but the dish is no longer vegetarian.

NUTRITIONAL INFORMATION: Based on individual serving. Calories: 150 Total Fat: 2 g Carbohydrates: 27 g Protein: 4 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.

MILK

KITCHEN CURE / MILK

Milk has long been glorified as a wholesome balanced diet. Justifiably so. It suits practically all age groups as an ideal supplement. Apart from being a rich source of good quality protein it contains calcium, phosphorous, riboflavin and many essential amino acids. However, it is deficient in iron and vitamin C.

MILK AS THERAPY

• Sipping cold milk in small amounts provides almost instant relief from acidity and peptic ulcers.
• 
  Milk boiled with 5–6 long peppers (pippali) checks catarrh, cough, asthma, allergies and also helps increase lung stamina. Also, this preparation checks the formation of gas in the body.
• 
  A generous dose of gulkand or isabgol taken with hot milk before bed time helps relieve constipation.
• 
  Bananas and milk together form instant energizers and also have the potential to increase vigor and vitality.
• 
  
• Have a glass of banana shake everyday to feel energized!
• 
  Raisins soaked in diluted raw milk when consumed with honey boost sharpness of vision and also help to strengthen the functioning of the heart.
• 
  Drink a combination of water and raw milk to relieve any burning sensations you may experience while urinating.
• 
  Ayurveda recommends the regular consumption of ghee and milk to arrest and even reverse aging.

Handy Hints:

Heating milk changes its molecular structure, thus making it easier to digest. If, while boiling, you add in a pinch of ground turmeric, a pinch of black pepper powder, a cinnamon stick or a few pinches of ginger powder, you can reduce the heaviness of milk and reduce any mucous-causing side effect.

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

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.