Veggies and Cheese Toast Pakora...

Veggies and Cheese Toast Pakora... 

This is an ideal breakfast or snack for a rainy day with a garam /hot cuppa of Chai /Tea.... Today since it is raining heavily from morning, I am only thinking of pakoras and bhajiyas... Ufffff.... Could not resist my thoughts.. Finally had to make some thing fried.
This is an in between version of French toast and Bread Pakora. I have added vegetables, cheddar cheese, cottage cheese and green chutney for stuffing the bread and the batter is made with egg, baking powder, flour and cornstarch. It is crispy and filling too  with all veggies. It is eaten hot with green chutney and ketchup.
You can add any filling of your choice...

For the Stuffing 

Ingredients
1 small  Beetroot cut into cubes
1 small Carrot cut into cubes
1 small Onion cut into cubes
1 small piece of Red Cabbage chopped
5 Garlic cloves
1 tbsp Pickled Red Chillies or Green Chillies chopped
Few Coriander leaves chopped
Cheddar Cheese around 4 to 5 pieces
3 tbsp Cottage Cheese
Salt to taste
1/2 tsp Pepper powder

Method
Take a food processor or chopper. Add all the vegetables in the chopper and chop it fine, add both the cheese, churn the chopper. Add the salt and pepper and mix it. Take it out in a bowl.

For the Batter
Ingredients
4 Eggs
1/4 cup Milk
1/4 cup All Purpose Flour
2 tbsp Cornstarch
1 tsp Baking powder
Salt to taste
1/2 tsp Pepper powder

Method
Mix all purpose flour, baking powder and cornstarch together. Break the eggs into a mixing bowl. Whisk the eggs. Add the milk and whisk it once more. Add the mixed flour, whisk it. Add salt and pepper. Mix it.

To make the Toast Pakora
Ingredients
1 packet of Bread loaf
Stuffing
Batter
1/4 cup Green Chutney
Oil for frying

Method
Take 2 pieces of bread. Apply the green chutney on one bread and spread the stuffing on another. Place one piece of bread over the other. Cut it into a triangle. Repeat the process for other bread pieces. Take a frying pan. Add the oil and let it heat. Take 4 pieces of the triangle cut bread, dip it into the batter and fry it in the oil until brown in colour from both the sides. Take it out from the oil and keep it on the absorbent paper. Serve it hot with chutney, ketchup and garam chai, and enjoy the rains...

Malaysian Prawn Dalcha....

Malaysian Prawn Dalcha....

Malaysian Dalcha is an adaptation of the Indian Dalcha made by the Indian Muslim population living in Malaysia. It is made during gatherings or had in breakfast.... Basically it is made with mutton or chicken or can be made vegetarian too. 

It is made with split pigeon peas (Toor dal) and vegetables like potatoes, cauliflower, eggplant, carrot, turnip, french beans etc. It's a kind of Stew  with coconut milk added to it. 

Here I added Prawns to the vegetables available in my kitchen... 

Ingredients

250 grams medium sized Prawns cleaned 

1/2 cup Split Pigeon Peas washed and soaked for 30 minutes 

1 Onion chopped 

4 Garlic cloves cut into pieces 

2 Green chillies cut into pieces 

1 tbsp Ginger Garlic paste 

1 tbsp Tamarind paste 

1 Potato peeled and cut into cubes 

1 small Carrot cut into cubes 

2 Drumsticks cut into pieces 

2 Tomatoes chopped 

Few Curry leaves 

2 tbsp Malaysian Curry Powder 

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

1 Star Anise 

1 small piece Cinnamon 

2 Cloves 

2 Cardomom 

6 Pepper corns 

1 cup Coconut Milk 

4 tbsp Oil 

Few Coriander leaves chopped for garnishing

Method 

Boil the split pigeon peas in 2 cups of water till cooked. Take a wok. Add oil. Fry the prawns in oil with 1/4 tsp Turmeric powder and salt. Remove it and keep it aside. In the same oil add the star anise, cloves, cinnamon stick, pepper and cardomom. Let it crackle. Add the curry leaves. Sauté it for a minute. Add the ginger garlic paste. Sauté it for 2 minutes. Add the chopped onions,  garlic and chilli. Sauté it till the onions are translucent. Add the drum sticks, carrot and potato. Stir it for a minute. Add the tomatoes.  Stir it. Add the spice powder, turmeric powder, chilli powder, salt and tamarind paste. Stir it and cook for 2 minutes. Add 6 cups of water. Cover and cook till the vegetables are almost done. Add the boiled dal. Stir, cover and cook for another 5 minutes. Add the prawns and coconut milk. Stir and cook for 2 minutes more. Garnish with coriander leaves. Serve hot.

Malaysian Curry Powder 

Ingredients

4 tbsp Coriander seeds

1/2 tbsp Cumin seeds

1/2 tbsp Fennel seeds

1/2 tsp Fenugreek seeds 

10 dried Red Chillies 

1/2 tbsp Pepper Corns 

1 medium size Cinnamon

6 Cardomom 

2 Cloves 

1 Star Anise 

1/2 tbsp Rice 

2 tbsp Tumeric powder

Method 

Dry roast all the above ingredients except turmeric powder till light brown on a low flame. Remove it from the flame and let it cool. Add roasted spices and the turmeric powder into the grinder and grind until it becomes a fine powder. Store it in a dry glass container.

Moroccan style Lemon Butter Chicken Chickpea Soup..

Moroccan style Lemon Butter Chicken Chickpea Soup..

It is very easy to make and taste great. It's a wholesome meal made with vegetables, chicken and chickpeas and served with Moroccan  Bread...

Ingredients

1 bowl Boneless Chicken breast pieces 

1/2 cup Boiled Chickpeas 

1 small size Onion finely chopped 

1 small size Potato diced 

1 small size Carrot diced 

2 Bay leaves 

3 tbsp Cilantro / Coriander leaves chopped 

1/4 cup Spinach chopped 

1 tsp Garlic chopped 

1 cup Chicken stock

5 cups of Water 

1 tbsp Lime juice 

2 tbsp + 1/2 tsp Butter Or Olive oil 

Salt to taste 

1 tsp Pepper powder 

1 tsp Cumin powder 

1 small stick Cinnamon 

1 Star Anise

Method 

Take a pot, add 2 tbsp butter / Olive oil. Let it melt. Add onion, cinnamon stick, star anise, garlic and bay leaves. Saute it for 2 minutes.  Add carrot, chickpea  and  potato.  Sauté for 1 minute. Add chicken pieces, stir it for 2 minutes. Add the salt, cumin powder and pepper. Stir it for a minute. Add chicken stock and water. Stir it, cook for 10-12 minutes on low flame. Add the spinach and cilantro. Cook for 3 minutes. Add lime juice and 1/2 tsp butter/ Olive oil.  Serve with Moroccan Bread.

Morracan Bread....

Please click on the link for the recipe. . . 

http://suskitchenbysumitra.blogspot.com/2016/07/moroccan-bread-khobz.html

Dal Khichadi

Dal Khichadi.... 

It's raining from morning... finally.....
It's a bliss to have hot Khichadi during monsoon....It is made with different types of dal, rice and vegetables. Khichadi is made all over India, with some variations.
As a side dish some Chicken pokora which is very quick and easy...
 http://suskitchenbysumitra.blogspot.com/2016/06/kur-kure-chicken-pakora.html
 Some fried some papads.... adding on to it my home made non veg pickle made the dish complete... Absolutely soul food...

Ingredients
2 cups Rice washed and soaked
1/2  cup Tur Dal washed and soaked
1/2 cup Moong Dal washed and soaked
1 Onion chopped
1 Tomato chopped
3 Garlic cloves chopped
2 Green chillies chopped
Few Green Peas
1/4 cup of each Vegetables chopped  (Carrot, Capsicum, French beans, Cauliflower and Potato)
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1 tbsp Coriander Cumin powder
1/2 tsp Garam Masala powder
Salt to taste
1/2 tsp Mustard seeds
Few Curry leaves
1 tbsp Oil
2 tbsp Ghee
Few Coriander Leaves chopped

Method
Take a heavy bottom pot. Add oil, let it heat. Add mustard seeds, curry leaves, chillies, garlic and onion. Sauté it for 2 minutes. Add the vegetables. Stir it and cook for 2 minutes. Add the rice and the dals. Stir it. Add the spices and salt. Stir and cook for 2 minutes. Add 6 cups of water. Stir and let it cook. If required add more water and spices. Cook till all the ingredients have well blended. Add ghee and garnish with coriander leaves.

Stirred Cottage Cheese and Veggies with Jew's - ear Fungus....

Stirred Cottage Cheese and Veggies with Jew's - ear Fungus....

During my husband's recent visit to China, one of his Chinese business associate had gifted him this dried Fungus... I was curious to try it out..loved the spongy.. rubbery texture. 

Auricularia auricula-judae, also known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus. It has ear-like shape and brown colour, it grows on elderly woods. The name derived from the belief that Judas Iscariot hanged himself from an elder tree and is known as Judas's ear... And eventually became Jew's ear, while today jelly ear and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood. It is popular and used in many Chinese dishes, such as hot and sour soup, and also used in Chinese medicine. It has a rubbery texture and no flavour of it's own... 

Ingredients

1 bowl  Cottage cheese cut into cubes

12 Jew's ear Fungus soaked it hot water for 2 minutes, till double in size, drain out the water and then slice it

1 Onion cut into cubes

1 tbsp Garlic cut into strips

1 tbsp Ginger cut into juliennes

2 Green Chillies slit into to half

1 cup Mix colour Capsicum cut into cubes

Sauce

2 tbsp Oil

Method

Heat oil in a wok. Add the garlic and chillies. Sauté it for a minute. Add onion and stir fry it for 2 minutes. Add the capsicum. Sauté it for a minute. Add the fungus and the cottage cheese. Stir it. Add the sauce and ginger. Stir fry it for 2 minutes. Serve it hot. 

To make the Sauce

Ingredients

2 tbsp Soya sauce

1 tbsp Chilli Vinegar

1 tbsp Honey

1 tbsp Tomato Ketchup

Salt to taste

1 tbsp Corn Starch

1/4 cup Water

Method

Mix all the above ingredients in a bowl.

Asam Pedas (Sour and Spicy Fish Curry)

Asam Pedas (Sour and Spicy Fish Curry)
It is an Indonesian, Malay curry dish. Vegetables like okra,  brinjal, potato and tomato are added in the dish along with the fish. Fish like mackerel, sting ray, prawns or sweet water fish can be used.

For the Wet paste
Ingredients
6 Shallots chopped
4 Garlic cloves
1 inch Ginger
2 stalks Lemongrass
1/2 tsp Shrimp paste
3 Candlenuts ( I did not have it so I used 5 Cashew nut)
6 Dry Red Chillies
1/2 tsp Turmeric powder

2 tbsp Oil

 

Method
Grind all the above ingredients into a fine paste. 

For the Curry
Ingredients
6 pieces Rohu Fish marinated with 1/2 tsp Turmeric powder and salt.
2 Onions sliced
6 Okras cut vertically
1 Potato peeled and cut into wedges
1 small long Brinjal cut into wedges
1 Tomato cut into wedges
2 tbsp Tamarind paste
2 handful Laksa leaves (did not have so used coriander leaves)
Salt to taste
Wet paste
Oil to fry the Fish and make the Curry
2 cups of Water

Method
Heat the oil in a wok. Fry the fish until brown. Remove it and keep it aside. Remove the excess oil from the wok and let 2 tbsp of oil remain. Add the paste, saute it for 2 minutes. Add the potato, onion and brinjal.  Stir it. Add water and cook it till the vegetables are almost done. Add the tamarind paste, okras and green chillies. Let it simmer for 2 minutes.  Add tomatoes, salt and the fish pieces.
Lastly, put in the fried fish and coriander leaves.  Let it simmer for 2 minutes.  Serve it with hot steam rice.  

Spicy Raw Mango Coriander Prawn Curry with Veggies

Spicy Raw Mango Coriander Prawn Curry with Veggies 

This a a simple spicy sour veggie and prawn curry. Good for the summer taste buds. Do try it... 

For the paste 

Ingredients 

1/4 cup Raw Mango cut into pieces 

2 to 3  Green chillies 

4 Garlic cloves 

1 small piece of Ginger 

1/4 cup Coriander leaves

Method 

Grind all the above ingredients in a grinder in to a paste.

For the Curry 

Ingredients 

1 small bowl cleaned, deshelled medium size Prawns 

10 Okras cut into 4 pieces vertically and horizontally 

1 small size long Brinjal cut into thick strips 

1 small Potatoes cut into wedges

2 Green chillies slit 

Green paste

Salt to taste 

1/4 tsp Turmeric powder 

1 tsp Madras Curry powder 

2 tbsp Oil

Method 

Take oil in a wok. Heat the oil up. Add the okras and stir fry for 2 minutes. Remove it and keep it aside. Add the paste and sauté it for 2 minutes. Add the salt, turmeric powder and curry powder. Stir it for 2 minutes. Add the vegetables except okras. Stir fry for 2 minutes. Add 2 cups of water.  Cover and cook it till the vegetables are done. Add the prawns and the okras cook it for 2 to 3 minutes. Serve hot with steamed rice.

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom PeriPeri Rice, Stirred Fried Veggies and Mashed Potatoes.....

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom Peri Peri Rice,  Stirred Fried Veggies and Mashed Potatoes.....

Sizzler is one of my favourite dish... I love Jughead  sizzlers... And the Peri Peri Sizzler which is available is my daughter's and husband's favourite... Wanted to give it a try.... 

The piri-piri pepper, known as peri-peri in Africa, has been a staple of the Portuguese table since the Age of Discovery beginning in the 14th century. After Columbus brought the fiery fruit back to the continent from the New World in 1493, it was the Portuguese who carried it throughout the globe. In fact, the chili, including relatives of the African piri-piri peppers, has become so famous, that it’s used in world cuisines. This sauce, found everywhere in Portugal and several of its former colonies, specifically Angola and Mozambique. It can be used on kind of meat. The  piri-piri peppers are Thai bird, red jalapeño, santaka, arbol, cayenne, or Tabasco, depending on availability as well as  heat preference and tolerance. 

Net source 

I have used dried bedki chillies which was available in my kitchen... 

For the Peri Peri Sauce 

Ingredients 

12 Fresh Red Chillies or Dry Chillies 

1 tsp Red Chilli powder 

8 Garlic cloves 

Salt to taste 

1/4 cup Vinegar 

½ cup Olive oil

Method 

Soak the dry chilles in the vinegar for 15 mintues. Blend all the above ingredients in a blender and blend it into a smooth paste. After use the remaining sauce can be stored in a bottle and kept in the fridge. 

P.S. If using fresh chillies then blend it directly.

For the Chicken to Marinate and Grill the Chicken 

Ingredients 

2 Boneless Chicken breast pieces

4 tbsp Peri Peri Sauce

Salt

1 tbsp Olive oil

Method 

Take the chicken pieces and rub salt on it. Add the Peri Peri Sauce and marinate it for 30 minutes. Take a gas griller. Add oil. Let it heat.  Add the chicken pieces and cook till brown and grilled from both the sides. Don't  throw the marinated juices.

For the Peri Peri Sizzler Sauce

Ingredients 

Remaining Marinated Peri Peri Sauce

1 Onion chopped 

4 Garlic Clove chopped 

1 tbsp Corn flour 

1 tsp Olive oil

Method 

Take a pan, add oil. Let it heat. Add the onion and garlic. Let it sauté till translucent. Add the marinated sauce and 1/4 cup water. Cook for 2 minutes. Add 2 tbsp water to the corn flour. Stir it. Add it into the sauce. Stir it till it thickens a bit. Keep it aside.

For the Stir fry Veggies 

Ingredients 

1 Potato peeled and cut into wedges 

6 Baby Corn

1 medium size Carrot cut into strips 

Few medium size Cauliflower florets 

1/4 cup Green Peas 

Salt to taste 

1/4 tsp Pepper powder 

1 tbsp Olive oil

Method

Par boil the veggies and drain the water out. Take oil in a pan. Heat it. Add the veggies and sauté it till stirred fried.

For the Mashed Potatoes 

Ingredients 

2 Potatoes boiled and mashed 

1/4 cup Amul cream 

1 tsp Olive oil 

Salt to taste

1/4 tsp Pepper powder

Method 

Mix all the above ingredients into a smooth paste.

For the Sautéed Mushroom Peri Peri Rice 

Ingredients 

2 cups of Cooked Rice 

2 cups Mushrooms sliced 

1 Onion sliced 

4 Garlic cloves minced 

2 to 3 tbsp Peri Peri Sauce 

Salt to taste 

1 tbsp Olive oil

Method 

Take a pan, add oil. Let it heat. Add the onion and garlic, saute it till translucent. Add the mushrooms. Stir fry for 2 minutes. Add the salt, pepper powder and peri peri sauce. Stir and cook for 2 minutes. Add the rice and stir fry for another 2 minutes.

For Assembling 

Ingredients 

Cabbage leaves

Grilled Chicken 

Sautéed Veggies 

Mashed Potatoes 

Sautéed Mushroom Peri Peri Rice 

Piri Piri Sizzler Sauce

1 tbsp Olive oil

1 tbsp Oil and 1 tbsp Vinegar mix 

Method 

Take a sizzler skillet. Heat it till smoky and hot. Add oil, spread the cabbage leaves on the skillet. Lower the gas and let the plate remain on the flame till served. Arrange all the remaining ingredients as per the choice except for the sauce. At the end drizzle some sauce on top and serve the rest of the sauce in a bowl. For the sizzling effect, add the Oil and vinegar mix in between the empty space. Enjoy it.

Shindi Kadhi served with Alu Tuk

Shindi Kadhi  served with Alu Tuk 

Brought up in Chembur from childhood, my husband has many Shindi friends. So when I got married and I also stayed in Chembur for 9 years after marriage, I made friends with his friend's family. As neighbours since we use to meet them daily, I learnt few Sindhi dishes from them. One of my family favourite is Sindhi Kadhi and Aloo Tuk served with hot steaming rice.

Ingredients
Mix Vegetables
12  Okras slit into 2 vertically
1/4 cup Carrots cut into cubes
1 small Potato cut into cube
1/4 cup Brinjal cut into cubes
1 Drumstick cut into 1 inch pieces
2 Big Tomatoes made into purée
Few Curry leaves
2 Green chillies cut into pieces
1 tbsp Ginger minced
3 tbsp Gram flour
1/4 tsp Fenugreek seeds
1/4 tsp Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp  Asafoetida powder
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Tamarind paste
2 tbsp Oil
1 tbsp Oil to fry the Okras
Few Coriander leaves chopped

Method
Take a pot and add 1 tbsp oil. Stir fry the okras till cooked. Keep it aside. Heat rest of the oil in the pot, add fenugreek seed, cumin seeds, and coriander seeds. Let the seeds crackle, then add ginger, curry leaves, chillies and asafoetida and stir for few seconds. Add the gram flour and roast it stirring it continuously till it has  become golden brown in colour. Add tomato puree and about 1 liter of water, stirring it continuously to avoid forming lumps. Let it cook on low flame for 15 minutes.  Add all the hard vegetables and let it cook till the vegetables are almost done. Add the brinjals and okras. Add the salt, turmeric power, chilli powder and coriander powder. Let it simmer until the vegetables are tender. Add the tamarind paste and let it simmer for another  5 minutes over medium low heat. Garnish with coriander leaves. Serve hot. Sindhi kadhi taste great with hot steaming Rice and Aloo  tuk.

Aloo Tuk

Ingredients
4 big Potatoes peeled and cut into rounds
Oil for deep frying

Method
Heat oil in a wok. Put in the potato rounds, fry the potatoes till light brown in colour. Remove the fried potatoes and drain the excess oil. Keep it aside to cool a bit. Take the potatoes one at a time and flatten the potatoes.  Just before serving, reheat the oil and re-fry the potatoes to golden brown in colour.  Drain excess oil on an absorbent paper.

For Seasoning
Ingredients
Fried Potatoes
Salt to taste
1 tsp Red chilli powder
1 tsp Dry Mango powder
1 tsp Cumin powder

Method
Mix all the above ingredients together and sprinkle the seasoning properly on the Aloo Tuk and toss it.

Pizza Uttappam

Pizza Uttappam 

Indo Western Fusion cooking... Italy meets South India.. Uttappam is a South Indian Dish and it is served with an Italian Pizza topping.. 

For the Pizza Sauce 

Ingredients

3 Ripe Tomatoes cut into cubes 

4 big size Garlic pod chopped

1 Onion chopped 

Salt to taste

1 tbsp Sugar

1/2 tsp Dry Mix Herbs

1/2 tsp Pepoer powder 

1 cup Tomato purée

1 tbsp Olive oil

Method

In a wok, add olive oil. Add garlic and sauté for a minute, add the onions. Sauté till translucent. Add the tomatoes, stir and cook it for 5 minutes. Add the tomato purée, salt, pepper powder, sugar and mix herbs, stir and let it simmer for 5 minutes more. Keep it aside. 

For the Dosa / Uttappam Batter

Ingredients 

3 cups Rice

1 cup Urid Dal / Split Black Gram 

1 tbsp Fenugreek seeds 

Salt to taste 

Method 

Wash and soak all the 3 above ingredients seprately overnight. Grind the ingredients in a grinder and keep it for fermenting for 8 hours. Add salt and if required then add water for the right consistency. 

P.S. I normally grind a kg of rice and 300 grams of dal and divide the batter as per my requirements into separate vessels and refrigerate it. 

We can also take 2:1 proportion of rice and dal. 3:1 proportion of rice and dal gives crispy dosas.

For the Pizza Uttapam

Ingredients

Pizza sauce

1 bowl of Dosa / Uttappam batter 

1 cup Mozzarella and Cheddar cheese mix grated 

2 tbsp Black Olives sliced 

2 tbsp Red picked chillies sliced 

1 Onion sliced

1 Green Capsicum sliced

1/2 Red Capsicum sliced

1/2 Yellow Capsicum sliced 

8 Mushrooms sliced 

Sprinkle of Pizza mix dried herbs 

Olive oil to drizzle 

Method

Take a pan, add one ladle full of batter in the pan, keep it on a low flame, sprinkle some cheese, add the pizza sauce on the batter, arrange the vegetables on by one on the pizza. Add some more cheese on top, drizzle some oil on top and sprinkle pizza mix. Cover and cook, for 2 to 3 minutes till the base has become brown and crispy. Serve hot. 

Chicken Meat and Veggies Stuffed Buns...

Chicken Meat and Veggies Stuffed Buns...

Chicken Meat  Stuffing 

Ingredients 

150 grams Chicken minced

1 Egg

1 Onion chopped finely 

1 tsp Garlic chopped finely 

1 tsp Green chillies chopped finely

1 tbsp Coriander leaves chopped 

1/4 cup Spring Onions chopped finely

3 tbsp each Yellow and Red Capsicum chopped finely 

2 tbsp Carrot chopped finely 

1/4 cup Mozzarella cheese grated

Salt to taste 

1 / 4 tsp Pepper powder 

1/4 tsp Italian seasoning

Method 

Take a mixing bowl and mix all the above ingredients. Knead it very well for 5 minutes till all the fats incorporates well. Keep it in the fridge for 30 minutes to chill.

Buns 

Ingredients 

400 grams  All purpose flour 

1 1/2 tbsp Dry Yeast

2 tbsp Sugar 

1/4 Cup Lukewarm Milk 

1 Cup  Lukewarm Water

2 tbsp Melted Butter

Salt to taste

Egg wash 

Chicken stuffing

2 tbsp Mozzarella grated 

Italian seasoning for sprinkling 

Method

Take a mixing bowl. Add flour and salt. Mix it. Make a well in the centre of the flour. Add sugar, yeast and 1/4 cup lukewarm milk + 1/4 cup lukewarm water. Stir it with out disturbing the surrounding flour. Cover and let it rise. After it rises. Start mixing the flour... Add water little at a time to make a soft dough. Add 1/2 tbsp melted butter, Knead the dough for 5 minutes adding 1/2 tbsp melted butter in between. Rub some butter on top, cover and keep for rising double in size. Rub some butter on the palms. Sprinkle some flour on the platform, take the dough, punch it and knead it again for sometime. Divide the dough into equal proportions. Grease the baking tray.  Rub some butter on the palms. Take one portion of the dough. Roll the dough giving it a round shape. Flatten the dough and take a portion of the stuffing in the centre of the dough, close the edges and give it a round shape. Repeat the process with other buns. Place each buns on the baking tray at some distance. Cover with soft Malmal cloth till it rises double in size. Brush it with egg wash. Bake it in a pre heated oven at 180 degrees celcius for 20 minutes. Take the tray out of the oven, sprinkle grated mozzarella cheese and Italian seasoning from top. Bake for another 5 minutes more at 160 degrees celcius till brown on top. Cool the buns a bit and remove it from the tray. 

Vegetable Soup with Crispy Rice

Vegetable  Soup with Crispy Rice

A hot bowl of soup is always welcomed on any day. Tried, sick or dieting. In this recipe I have made a very simple vegetable soup which is delectable and easy to make. It is a soul food. I have attached a video to show the steps. Please do encourage me as this is my first self made video.... Thank you....
Ingredients
2 tbsps of each Vegetable minced
Onion
Garlic
Capsicum
Cabbage
Carrot
Broccoli
French Beans
Spring Onion
1 tsp Ginger minced
1/2 tsp Green chilli minced
2 tbsp Rice Wine Vinegar
2 tbsp Light Soya Sauce
2 tbsp Lemongrass sauce
Salt to taste
3 tbsp Corn flour
2 tbsp Sesame seed oil 

Method 

Take a deep bottom pan, add oil. Add the garlic, ginger, green chilli. Saute it for a minute, add the onion and capsicum, saute it for a minute. Add rest of the vegetables one after the other, saute it for 2 minutes. Add the salt, rice wine vinegar,  light soya sauce and lemongrass sauce, stir it. Add 4 cups of water and let it simmer for 5 minutes. Add 2 tbsp of water in the corn flour, mix it. Add the corn flour into the soup. Let it simmer till it thickens. Serve the hot soup with some chopped spring onions and  crispy rice. 

To make Crispy Rice
Take cooked rice, add in hot oil and fry it. 

Egg and Vegetable Sandwich with Spicy Garlicky Cheese Sauce

Egg and Vegetable Sandwich with Spicy Garlicky Cheese Sauce

For the Spicy Garlicky Cheese Sauce
Ingredients
1 tbsp  Butter
3 tbsp Cream Cheese
4 tbsp Curd
6 Garlic cloves
2 Red Chillies
Salt to taste
1/2 tsp Lime Juice

Method
Add all the above ingredients in the blender and blend it.

For the Sandwich
Ingredients
1 White Bread Loaf sliced
2 Boiled Potatoes sliced
2 Tomato sliced
1 Cucumber sliced
2 Onions sliced
Few Cabbage leaves cut into thin slice
4 Boiled Eggs sliced
Spicy Garlicky Cheese Sauce
Salt to taste
Pepper powder for sprinkle
Butter to apply on bread

Method
To make one sandwich, take 3 slices of bread. Apply butter on the bread slices. Place some slices of cucumber, onion and tomato on a slice of bread, sprinkle some salt and pepper powder on the vegetables, drizzle a tbsp of sauce. Cover the vegetables with a bread slice. Place few sliced egg , potato and cabbage leaves, sprinkle some salt and pepper powder,  drizzle a tbsp of sauce. Cover it with a bread slice and the sandwich is ready to be served.. To make it more creamy cheese spread can be added..

Spicy Mutton Tortilla Roll with Green Veggies..

Spicy Mutton Tortilla Roll with Green Veggies..
Very easy to make... Healthy and delicious... I always make Mutton roast and keep... It serves my purpose of making quick sandwiches and rolls.. Take a big chunk of boneless mutton. Boil the mutton piece with garlic, onion, ginger, cloves, cinnamon, bay leaves and salt. Once done, take the mutton piece, baste it with butter and roast it for 30 minutes at 200 degrees celcius, till brown on both the sides. Once cool, cut it into strips or shred  it and use it. Make whole wheat tortilla. For the roll, add the mutton roast and vegetables with any sauce of your choice. 

Ingredients
6 Whole wheat Tortilla
1 1/2 cup Mutton Roast shredded
1 Onion chopped
1 Tomato cut into thin stripes
2 Green chillies minced
Few Lettuce leaves
Few Kale leaves
1/2 cup Carrot shredded
1/4 cup Radish shredded
1/2 tsp Lime juice
1/4 cup Chilli sauce 
Salt to taste

Method
Take a bowl. Add tomato, onion, chopped chillies, shredded carrots, radish, salt and lime juice. Mix the salad. Take a tortilla, spread little chilli sauce in the center of the tortilla, add mutton roast stripes, lettuce leaves, Kale leaves and vegetable salad.  Roll the tortilla and enjoy.

Instant Appam and Vegetable Stew

Instant Appam and Vegetable Stew

Appam

Ingredients

1 1/2 cup Rice flour

3/4 cup grated Grated coconut

1/2 cup Cooked leftover Rice 

2 tbsp Sugar

1 tbsp Yeast

1 1/2 cup Water or more 

 Salt to taste

Method

Grind together rice flour, grated coconut, cooked rice and 1 cup water to form a smooth batter. Keep the batter in a big bowl. Take 1/2 cup lukewarm water, add sugar and yeast. Let it rise. Add the yeast to the rice batter and cover the bowl and let it ferment for a hour. After fermentation add salt to taste.Gently stir the salt.Cover and keep aside for another 15 minutes.The batter will rise and will be light. The batter should be thinner than Dosa batter.  Heat the appachatti over medium flame. Gently pour a ladle full of batter into the pan. Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown. Carefully remove the appam from the pan.Serve with vegetable  stew.

Vegetable Stew

Ingredients

1 Onion  cubed

1 inch Ginger  grated

3 chopped Garlic

2 Green chilli silted

2 cups Mixed vegetables cubed (carrot, beans, potato, peas, bottle gourd)

200 Ml Coconut milk

1/2 tsp Pepper powder

Salt as required

Curry leaves

Cloves -2

Cinnamon - 1 inch piece

1 Whole red

1 tbsp Coconut oil

Method

Heat oil, add the ingredients curry leaves, cloves, cinnamon and red chilli, saute for a few seconds, then add onions and garlic. Saute till onions turn transparent. Add ginger, green chilli and the rest of the vegetables.Add 100 ml coconut milk, 1 cup water, salt and pepper powder. Cook till the vegetables are soft. Once the vegetables are cooked, add the rest of the coconut milk and just heat the stew. For flavor, heat a tsp of coconut oil, and add from top. Serve with Appam.

Brown Bread.....With Garlic and Vegetable Puree...

Brown bread..... With Garlic and Vegetable puree.. 

Ingredients 

 350 grams Whole wheat flour 

1 1/2 tbsp Dry yeast

 1 tbsp Sugar 

3 tbsp Lukewarm water

 1 tbsp of each Carrot, Spinach and Beetroot puree 

1 tbsp finely chopped Garlic 

 Salt to taste 

1 tbsp Olive oil

 Method

 Take Lukewarm water, add sugar and yeast and let it rise. Take wheat flour, add salt and garlic.  Mix well. Add yeast water and vegetable puree. Knead well and make a soft dough. If the dough become sticky then add little flour or if it is dry the add little water. The dough has to be soft. Add 1/2 tbsp olive oil.  Let it rise to double. After it rises take the dough and punch it. Take a bread tin. Grease it with remaining oil. Add the dough in the tin and let it rise again. Bake at 180 degrees for 20 to 25 minutes in a pre heated oven. Cool the bread completely before cutting.