Tag: bread

Categories
Healthy food

(199)Vegetable Cutlet

Ingredients

  • 7 medium size Potatoes.
  • ¼ cup Green Peas.
  • 1 cup grated Carrots.
  • 1 cup grated Cabbage.
  • ¼ cup grated Beetroot.
  • ¼ cup chopped french beans.
  • 2 tbsp. green chilli paste.
  • 2 tbsp. Ginger paste.
  • 1 tbsp. Garam masala.
  • Salt to taste.
  • 1 tbsp. Lemon juice.
  • ¼ cup finely chopped Coriander leaves.
  • Tampering ingredients: 2 tbsp. oil, ½ tsp. Cumin seeds, ¼ tsp. Asafoetida powder. 8-10 Curry leaves.
  • 2 tbsp. All purpose flour batter in 3 tbsp water and little salt
  • 1 cup Rawa or bread crumbs.
  • Oil for deep frying or shallow frying.
  • Green chutney.
  • Tomato ketchup.

Method

  1. Pressure cook Potatoes, remove the skin and mash it. Add salt, mix thoroughly. Keep aside.
  2. Finely chopped French Beans and grate Carrot, Beet root and Cabbage. Keep aside.
  3. Boil Green peas in 1 cup Water, Salt and ½ tsp. Sugar till it becomes tender. Strain the water and keep aside.
  4. Make a paste of Ginger and Green Chilli and keep aside.
  5. Heat oil in nonstick pan and add Cumin seeds. Wait for crackling sound and add Asafoetida powder Curry leaves, Ginger paste and chili paste. Give quick stir and add French beans and saute for 2 minutes.
  6. Add Cabbage in same pan and saute for 2 minutes.
  7. Add Carrots in same pan and saute for 2 minutes
  8. Now add Beet root and boiled Green peas and saute for 2 minutes. At this stage mix all spices. Saute for 1 minute.
  9. After 1 minutes add mashed potatoes and mix it thoroughly with all vegetables. Saute for 2 minute.
  10. Switch off the flame. Transfer ready mixture of cutlet in another pan and add Lemon juice and Coriander leaves. Mix thoroughly. keep aside.
  11. Divide cutlet mixture in to a tennis ball size portions.
  12. Press gently each ball to flatten and form 1 cm. thick round cutlet.
  13. Dip each cutlet in liquid batter and then coat it in bread crumbs.
  14. After completing coating of each cutlet, keep aside for 10 minutes in refrigerator.
  15. After 10 minutes remove from the refrigerator and either deep fry or shallow fry till golden brown and your cutlets are ready.
  16. Serving Instructions .
  17. Either you serve hot cutlets with green chutney and tomato ketchup. or with burger bread or slice breads.
Categories
Healthy food

(178)Whole Masoor

Ingredients

  • ½ cup whole Masoor.
  • 2 cup water.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients ( Vaghar)
  • 2 medium size finely chopped Onions.
  • 1 medium size finely chopped Tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Wash Masoor thoroughly 2-3 times.
  2. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  3. Open the lid when pressure releases.
  4. Drain extra water from the cooked Masoor pan and keep aside.
  5. In nonstick pan or thick bottom pan heat oil.
  6. Add Cumin seeds and wait for crackling sound. Then add Asafoetida powder and Curry leaves.
  7. Add chopped onions, saute till translucent. Add chopped tomatoes and saute till it becomes tender.
  8. Now add all dry spices and coriander leaves. Again saute till oil separates.
  9. Pour cooked Masoor, close the lid and simmer for 5 minutes.
  10. Taste the dish before serving hot with steamed rice, Fulka roti or Jower roti or Bhakhri or as you wish.

List of my other recipes.

Categories
Healthy food

(198)Tomato ketchup

Ingredients

  • 1 kg Red Tomatoes.
  • 1 tbsp. Oil.
  • ½ inch Cinnamon stick.
  • 6 whole Clove.
  • 6 whole Black pepper.
  • 1 Onion( optional).
  • 3 Garlic pods (optional).
  • 1½ tsp. Salt.
  • 3 tbsp. Sugar.
  • 1 tbsp. Red chilli powder.

Method

  1. Wash and cut each tomatoes into roughly 8 parts.
  2. Peel onion, wash and cut into roughly 8 parts.
  3. Cut Garlic pods into 2-4 parts.
  4. Heat oil in nonstick sauce pan.
  5. Soute Clove, Cinnamon stick and pepper corns for 30 seconds and add onion pieces, garlic and tomato pieces.
  6. Cook for 15 minutes on slow flame.
  7. Switch off the flame and once whole content has cooled down, grind into fine puree.
  8. Strain the puree and again heat to reduce water to get saucy consistency .Stir continuously otherwise it will stick to bottom of the pan.
  9. Store into air tight jar for 3-4 weeks in refrigerator.
  10. And if you want to store more, make cubes and store these cubes in deep freezer for 3-4 months.
Categories
Healthy food

(157)Besan Chila

Eggless Omlette

Ingredients

  • 1 cup Besan( Bengal gram dal flour).
  • ¾ cup water.
  • ½ cup finely chopped vegetables (Onions, tomatoes, coriander).
  • 1 tsp. ginger chilli paste.
  • 1 tsp. Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • 1 ¼ tsp. Salt.
  • 1 tsp. backing Powder.

Method

  1. Finely chop coriander leaves , tomatoes, onions and keep aside.
  2. In big mixing bowl mix chopped veges and besan.
  3. Mix all spices and adjust the consistency by adding water. Taste the batter before any further process.
  4. Keep aside for 10 minutes .
  5. Heat nonstick tawa, pour ¾ cup batter and spread evenly ¼ cms. thick in circular motion.
  6. Pour melted butter at the periphery and ½ tsp. butter at the top of chila.
  7. Close the lid and cook for 2 minutes or till it is golden brown.
  8. Flip the side of r1 chila, close the lid and again cook for 2 minutes.
  9. Enjoy besan chila or eggless Omlette with bread , tomato sauce, green chutney or with Golkeri or amla murabba or as you wish
Categories
Pickle

(154)Amla Gunda nu Athanu

Indian Gooseberry and Gumberry Pickle

Ingredients

Method

  1. Wash and wipe Amla and Gunda.
  2. Cut each amla in to lengthwise wedges and keep aside.
  3. Cut each Gunda into 4 and remove seeds and keep aside.
  4. If we measure after cutting Amla and Gunda whole content is 7 cups.
  5. In big vessel , mix amla, gunda and athana no sambhar . Also mix seeds of gunda.
  6. As mucilaginous pulp of fruit, which remains stick with seeds, having medicinal value and when pickle will season in a week time whole mucilaginous pulp will mix with pickle.
  7. Store in air tight glass jar at room temperature. After tightly fill jar with pickle, pour extra oil on the top and make sure that layer of the oil is above the pickle layer but if you are storing pickle in refrigerator then no need to add extra oil.
  8. Enjoy pickle with any of your favourite food but it taste best with steamed rice, khichadi or with plain Roti, Paratha, Bhakhri and Rotla.
Categories
Quick Cooking Tips

(146) Mixed Herbs Butter.

Ingredients

  • 100 gms. Amul butter.
  • 1tbsp.finely chopped fresh Parsley.
  • 1 tbsp. finely chopped fresh Basil.
  • ¼ tsp. Oregano powder.
  • ½ tsp. Chilli flakes ( optional)
  • 4 Garlic pods or 1 tbsp. green garlic paste.

Method

  1. Pluck leaves of Parsely from stalks.
  2. Wash leaves and finely chop. Keep aside.
  3. With the help of rolling pin crush Garlic pods into smooth paste. Keep aside.
  4. Bring butter to room temperature .
  5. In mixing bowl, mix all ingredients- butter, Parsely leaves, Oregano powder, Chilli flakes and Garlic paste.
  6. Mix well and refrigerate.
  7. It remains fresh for 6 months in freezer.
  8. Apply this butter on bread, bhakhri, roti, paratha, kulcha, chila, Idli, Dosa or as you wish.
Mixed Herbs Butter
Categories
Quick Cooking Tips

(142)Mixed Herbs Garlic Bread.

Ingredients

Method

  1. On each slice of bread apply generously mixed herbs garlic butter .
  2. Either use as it is or make a toast of bread in non stick pan.
  3. Mix herb garlic toast is more tastier than bread.
  4. Enjoy with Olive-Tomatoes pasta or Basil pasta or Tangy tomato pasta or with masala tea or as you wish .
Categories
Healthy junk fóod pesto Quick Cooking Tips

(141)Olive Tomato Pesto

Ingredients

  • 1 kg. tomatoes.
  • ½ pkt. Cherry tomatoes.
  • ⅔ cup green olives. ( or take half of black olives)
  • ⅓ cup Jalepino.
  • 2 medium size onions.
  • 5 cloves of garlic
  • 1 cup (100 gms.) fresh parsley.
  • 1 cup( 100 gms.) fresh basil.
  • 1 tbsp. Mix herbs powder.
  • 125 ml. Olive oil.
  • 2 tbsp. salt.
  • 1 tbsp. sugar.

Method

  1. Cut cherry tomatoes, make a paste in mixture. Sieve the pulp and discard seeds portion. Pulp keep aside.
  2. Cut each tomatoes into 8 parts, remove seeds , make a coarse paste and keep aside.
  3. For use of seeds please go through my Beauty tips from kitchen
  4. Make fine paste of onion and garlic and keep aside.
  5. Make fine paste of Olives and Jalapeno. keep aside.
  6. Pluck leaves of Basils and Parsley from the stalks, wash thoroughly and make a coarse paste .
  7. In big thick bottom pan mix all pastes. Add salt, sugar and Olive oil and cook on slow flame.
  8. Stir continuously till oil separates. Add Oregano powder, mix thoroughly.
  9. Switch off the flame, Olive Tomatoes pesto is ready and keep aside to cool down.
  10. Fill mould trays with pesto and refrigerate.
  11. After 6-7 hours unmould pesto cubes and fill in either freezer safe box or in ziplock bag for further use.
  12. For 1 cup saute exotic vegetables and 1 cup boiled pasta you need 7-8 cubes of Pesto. Cubes are half spheres of 1½ cms.diameter.
  13. Enjoy Olive Tomatoes pasta with Garlic bread.
Seeds remove from Tomatoes
leaves of Parsely and Basil
Tomatoes cut into dice for making pulp
pulp of tomatoes
sieve portion of cherry tomatoes pulp.
coarse paste of Parsely and Basil.
Paste of Green Olives
Paste of Onions and Garlic pods
Olive-Tomatoes Pesto
Olive-Tomatoes Pesto ready
Olive-Tomatoes Pesto in ice tray.
Olive-Tomatoes Pesto cubes.
Categories
Healthy food

(133)Amla Pickle

Ingredients

  • 1 kg Amla.
  • ½ kg sugar.
  • 1 tbsp. salt.
  • 1 tsp. Turmeric powder.
  • 1 tbsp. chili powder.
  • ½ tsp. Asafoetida powder.

Method

  1. Wash, wipe and pressure cook amla, keeping it in a strainer, upto two whistles.
  2. When cooker cool down, take out strainer from the cooker and remove seed from each amla and cut it into small pieces.
  3. In big thick bottom sauce pan or in pressure cooker itself( must be steel cooker) mix amla pieces with sugar.
  4. Stir continuously on fast flame for 10 minutes and after that add salt, asafoetida powder, chili powder and turmeric powder and again cook for 1 more minute.
  5. Amla pickle is ready. Switch off the flame and keep aside.
  6. Bottle it in a glass jar once it cool down completely.
  7. Enjoy amla pickle with roti, bhakri, khakhra, paratha, bread, handavo, muthia, dhokla, patra pakoda, vada, chila or as you wish.

List of my other recipes

Categories
Fried Foods monsoon food snacks

(128) Batata Vada

Ingredients

  • 1Kg Potatoes.
  • 1 cup finely chopped coriander leaves.
  • 4 Green chili finely chopped or paste.
  • 2 inch size Ginger paste.
  • 2 tbsp. Lemon juice.
  • Oil for frying.
  • 1 cup besan for making batter.
  • Salt.
  • 1 tsp. red chili powder for batter.
  • ¼ tsp. Asafoetida powder for batter.

Method

  1. Wash and pressure cook Potatoes upto 3 whistles.
  2. When pressure gets released open the lid .
  3. Peel each potato and mash immediately when it is hot otherwise pulp will remain granular.
  4. Make a fine paste of green chilies and ginger. Add this paste to potato pulp.
  5. Add coriander leaves and lemon juice and mix lightly and make table tennis size balls.
  6. For making batter take gram flour ( besan) in one sauce pan .
  7. Add salt, red chili powder, asafoetida and oil .
  8. Mix all ingredients and make thick flowing consistency batter.
  9. Pick one ball of batata vada , dip in batter and fry in hot oil.
  10. Fry till golden brown and serve hot vada with green chutney, red sweet chutney , garlic chutney and bread
Batata vada
Vada batter.
Consistency of vada batter