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 .

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 .

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!

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

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.

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.

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