Malai Sandwitch

 Lightly toast two slices of milk bread.

Add sweetened malai in between.

Enjoy

Paneer Tikka Pasta

Now this was a crazy idea that actually worked. We had got some pulao and some paneer tikka masala(PTM) froma nearby restaurant one lazy day, and ended up with way more PTM as left over, while pulao was finished. This was despite PTM being super tasty. 

My wife had this crazy idea - Next night, she pre boiled some guesstimated amount of macaroni and then mixed it into the PTM. Added salt to taste. 

 And just like that, we had the most lovely Pasta we ever tasted (no idea if it is technically pasta, but the taste was crazy good)

Finger Millet Cooler (Raagi Ambli/ Juice)

One of the best summer heat busters, and my favorite. For about 10 minutes, I generally forget it is summer!

Is it made of fruit? Vegetable? Milk? No! Its made of a millet - Finger Millet !!

If you are reading this, you probably have someone very thirsty waiting for you to make a cooler. So here we delve straight to the recipe:

Ingredients

1. 250 Grams Finger Millets
2. 8 glasses of water (for final beverage)
3. 4 to 5 glasses of water for washing millets
4. 150 to 200 grams jaggery
5. Cardamom powder 

Makes 8 glasses

Method

1. Clean the millets (by washing it in water and draining)
2. Add 1 1/2 glasses of water
3. Grind it until smooth.
4. Strain the water
5. Repeat steps 2 to 4 till it releases its milk
6. Add jaggery, cardamom powder
7. Mix well till jaggery dissolved
8. Store in refrigerator,
9. Serve Cold
10. Feel refreshhhhhhed!

Bread Masala

Hi Foodies! While today's recipe is a bit common, I still find this a bit unique : taking a staple and relatively boring food of the western countries and making it the main ingredient of part of lip smacking Indian street-food like delicacy. 

By the way sorry for the bad picture, was in too much hurry to eat, as the smell had already given a hint of whats coming, and my wife had given me a piece to taste while cooking :)

Ingredients

• 6-7 Bread slices (cut into 1"cubes)
• 1" Ginger piece crushed 
• 1 Green chilly crushed 
• 1/2 cup cabbage strips or 1/4 cup capsicum strips or 1/2 cup mix of both
• 2 tbsp tomato ketchup 
• 1/2 to 1 tbsp red chilly sauce depending upon taste 
• 1/2 tsp sugar Salt as per taste 
• Coriander leaves 
• 1/2 tsp oregano herbs  
• Loads of love to yourself, family, friends, neighbor and whoever is giving you company :)

Method

In a kadai add 1 tbsp oil, add crushed ginger, crushed green chilly.  Saute it for 10 seconds.
Add capsicum strips. Saute it till cooked.
Add red chilly sauce, tomato ketchup, oregano herbs, salt and sugar. Saute it again.
Add 1/4 cup water. Boil it.
Add Bread cubes, saute it again. Sprinkle coriander leaves.

Bread Masala is ready to enjoy!

Jackfruit seeds baked in molten jaggery (Dessert)

Hi all, this recipe is something my grandma used to prepare when we were kids, and it was the jackfruit seasons. Wife made it today and made me so nostalgic ^-^

Ingredients

• Jackfruit seed : 10 to 12 unpeeled,
• water : 1/2 cup
• Grated jaggery: 3 to 4 spoons

Method:

Prepare the Jackfruit seeds:

• Boil the unpeeled jackfruit seeds in separate water
• Once they cool down, peel them.

Prepare the jaggery:

• Boil the 1/2 cup water in a Kadai on high flame.
• Add the grated jaggery. Keep stirring till the jaggery dissolves.
• Switch to low flame.
• Keep stirring till the jaggery gets a bit thicker.
• Add the boiled and peeled jackfruit seeds and let it on low flame for two minutes so that the seeds absorb the jaggery water.

Eggplant/brinjal, potato and cheese sandwitch

Hello friends, posting after a long time :)

This is a sandwich we designed to have a mild taste, as we wanted to try something other than the regular one, and we didn't want to try mushroom as food poisoning was in season. You may want to choose the bread carefully keeping in mind the recipe.  Please

Ingredients:

1. Sliced bread (Sandwich bread recommended)
2. Eggplant/Brinjal
3. Potato
4. Cheese Slices (we used Amul Cheese Slices)
5. Butter for roasting
6. Salt (to taste)

 Method:

 Filling preperations:

1. Make 4mm slices of Eggplants and Potatoes
2. Smear all the slices with salt(as per taste) and roast on non-stick pan and keep aside. Roast only till it cooks. Make sure it does not end up crispy. Roasting till it is on the brink of getting crispy gives best results.

 Sandwich:

1. Butter one slice of bread on one side 
2. Roast the bread on the non-stick pan, buttered side down
3. Place a few roasted potato and eggplant slices on the currently roasting bread slice.  (optionally sprinkle pepper as per taste: but not recommended as it may end up killing the intended subtle taste of the sandwich)
4. Place the cheese slice over it.
5. Place a buttered bread slice (buttered slice up) over it.
6. Keep flipping the sandwich till you get the same effect as grilled sandwich.

    In conclusion I would suggest to try one sandwich to fixate on the taste and filling before you go ahead. If you don't like the subtle taste a lot of different ready masala could be tried in different combinations. Other than standard Gharam Masala / Chilly Powder/ Chat Masala, don't forget to try Puliyogre powder, Aamchur Powder,, turmeric, etc..

    Will be waiting for your feedback :)

Beans Subzi

Beans Subzi

This is one of the recipes shared by my cousin who is an awesome cook. I have done slight variation for this. This was liked by all at home especially my daughter. This goes very well with Chapathi / Rotis.

Ingredients:
1/2 Kg Beans Cut diagonally,
2 Potato cut into small cube
1 Big Onion finely chopped
1/4 cup grated coconut
1/2 bunch Coriander leaves
3 Green chillies or more if u want to be more spicy
1" Ginger
6 flakes of Garlic
1/2 tsp cumin seeds
1/2 tsp Garam Masala Powder
1/2 tsp coriander powder
1/4 tsp Red Chilli powder
1/2 tsp turmeric powder
salt to taste
3 tsp oil

Method:
    Par boil the potato and beans together adding salt and drain and keep it aside.
    Grind coriander leaves, coconut, garlic, ginger, green chilli with very little water to a fine paste.   
    Heat oil in a pan.
    Add cumin seeds. When it splutters, add  onion and fry till onion turns a bit brownish in colour .
    Now add all the masala powders,salt and fry well.
    Add the ground coconut paste and saute till it leaves out oil
    Add par boiled beans and potato, cover and cook for few mins and then serve hot with chapathi.

Please do try and share your thoughts.

Radish Chutney

Ingredients

• 1/4 kg Radish
• 10 Red Chilies or 2 tsp chili powder
• 1 pod Garlic
• 1/2 cup oil or less
• 1 tsp Mustard
• 4 medium sized onions
• 1/2 tsp cumin powder
• 1 lemon size tamarind ball
• Salt as per taste

Method

Finely grind radish cut into pieces, red chillies, tamarind and garlic and keep aside (while grinding make use of little water)
Cut onions finely
Keep flat-bottomed vessel on gas, put oil, when oil gets hot add mustard, when mustard spurt, add finely chopped onions and fry till brown
Add the grind ed paste, cumin powder, salt and fry till water evaporates and paste becomes thick and dry.
Cool it and store in a bottle and keep it in fridge.
This chutney lasts for 20 days.

Healthy Vegetable Pav

This is a healthily version of a Gujarati dish called "Dabeli

 Ingredients

• 1 Onion
• 1 Tomato
• 1 Capsicum
• Roasted Peanuts
• Grapes cut into halves or pomegranate
• Cucumber and tomatoes cut in round slices
• Pav

Method

In a pan, take little oil. Saute the onion, tomato and capsicum. Add salt, red chilies and in the end little garam masala

Cut pav into half but keep it joined at the edge (to act as the hinge).  Fry the pav with butter.

Open the Pav and apply the above prepared mixture on one side. Spread roasted peanuts, Cucumber and tomatoes cut in round slices and on top of it spread grapes or pomegranate

Eat it immediately.

Rava Sevai

Ingredients

• 1 cup Bombay Rava 
• 3 cups water
• salt to taste
• grated and ground coconut of about 1/4th coconut

Method

• Roast 1 cup Bombay rava  (without greese)
• Boil 3 cups water with salt to taste 
• Add the grated and ground coconut.
• Add the roasted rava slowly into the boiled water (keep boiling water on simmer) 
• Keep stirring till it becomes a thick paste/dough.
• Make about 5 balls from this dough. 
• Steam for 20 minutes in Idli cooker. 
• Let the balls cool for 5 minutes.
• Transfer enough balls into the Sevai Maker and press.

Your Rava Sevai is now ready.

Batter for Ustad Roti / Buns

Ingredients 

• 1/2 cup wheat flour 
• 2 cups Maida flour
• 1/4 cup Bengal-Gram flour
• 3 to 4 green chillies crushed
• 1 tablespoon sugar
• 2 teaspoon salt
• 3 to 4 Elaichi Banana peeled & curshed
• 2 teaspoon pepper flakes
• 1/2 teaspoon Baking soda 
• 1 cup curds

Method

    Mix everything except the flours. After 2 minutes, MIx the flours too into the same mixture. Wait for 6 hours. 

The batter is now ready and can be used to either make Ustad Roti or Buns. If making Ustad Roti, then do not greese the pan.

Nendrabale Banana Upkari

Ingredients:

• 1 big Nendrabale Banana (Slit and sliced to small pieces around 1 cm)
• 1 medium sized Green Chilly sliced (into round pieces)
• A pinch of salt (to taste)
• 1 Teaspoon sugar (optional)
• 1 cup water, enough to dip the Banana pieces
• 1/2 Teaspoon Mustard seeds 
• 1 Teaspoon Ghee 

Method:

• Boil Banana, salt , green chilly  and sugar in water for 5 mins (or till cooked). 
• Prepare the tempering by frying the Mustard seeds in ghee till it crackles.
• Mix the tempering in the boiled mixture.

Your Banana Upkari is now ready

Goes well with Rotis, etc. 

Sweet Appo

Hello Food Enthusiasts,

We are starting the blog in dedication to Lord Ganesha by posting the recipe of his favorite sweet which is offered to him as Naivedya - Sweet Appo

Wheat floor :    2 cups
1/2 coconut: grated (grate only the white juicy portion)
lahya(Popped Rice) : 2 cups
Jaggery 1/4 cups
Cardomom: 2 to 3
Salt: a pinch
Ghee: for shallow frying

Soak Layi. Grind coconut with little water. Add soaked layi to the ground coconut and  make a smooth paste. Scrape Jaggery. Add to above mixture & mix well. Add wheat flour . Add a pinch of salt and Cardomom.
Keep for 1 hour. Shallow fry with oill in the Appam tawa  on both sides.