Mug Brownie

Mug Brownie

I try to pick all recipes which are quick and easy. So, this one is easiest and quickest for sudden guests or if you want to avoid the hard work of making very lengthy dessert...you can just try this in beautiful mugs. You might also sometimes feels to eat some sweet at night, so this is the best recipe for that time.

I made this brownie at 11. When i was going to sleep, I wanted to eat something sweet n yummy. So i made it. And it was superrrr yumyyyyy...Do try it. It takes only 5 minutes to make. The detailed recipe has been given below:

Ingredients:
1/4 cup flour
1/4 cup sugar
2 tbsp cocoa powder
pinch of salt
pinch of cinnamon
1/4 cup water
2 tsp vegetable oil
2 drops vanilla essence

Method:
1. Place Flour, sugar, cocoa, salt and cinnamon in a microwave safe mug. Stir with a fork or spoon to mix well. There should be no lumps at all.
2.Add oil,water & vanilla essence to the cup and stir until mixture is smooth & no lumps.
3.Place in microwave and heat on high until the mixture is cooked through, about 1 minutes and 40 seconds for a 1000 watt microwave.
4. If you don't know the power level in microwave, just start with 60 seconds and increase until the brownie is done. It should still be moist when cooked through,not dry.
5. Let it cool for a minute and serve with a scoop of ice cream or you can eat like that also.

This was an unplanned over night plan. But I would suggest you to take nice cups and keep the cup little clean so it will look beautiful in front of guests.

Banana Oats Muffin

Banana Oats Muffins

This recipe is very simple n quick. Specially when your kids are tired with boring tiffins, you can add flavours in his tiffin by making different kind of flavoured muffins which are healthy, half wholewheat and having fruits as well. 

You can add fruits of your choice to the same recipe to make different kinds of muffins. The detailed recipe is given below:

Makes- 12 Muffins.

Dry Ingredients:

1 Cup All Purpose Flour

1/2 Cup whole wheat flour

1/2 Cup Oats

1/2 Cup White Sugar

1 tsp Baking powder

1/2 tsp Salt

Wet Ingredients:

2 Eggs

1/4 Cup melted butter

1 Cup yogurt

Other Ingredients:

2-3 Riped Bananas

1 tsp Banana Extract/ Vanilla Essence

1 tsp mixture of cinnemon and ginger powder

Few Walnuts crushed

Method:

1. Take all dry ingredients in a bowl and mix properly. Now take all wet ingredients and mix properly. Mix dry ingredients with wet ingredients with the help of machine.

2. Now add 2-3 riped bananas cut into pieces, 1 tsp of vanilla essence and 1 tsp cinnemon and ginger mixture to it.

3. After blending them properly add little crushed walnuts and bake it in muffin tray pouring one spoon of mixture on each muffin paper and put in oven at 180 degree for 25-30 minutes till they become brown.

4. Fresh hot muffins are ready to serve or they can be stored in fridge for few days.

Note: If you dont want to add oats , you can take 1 cup of wholewheat flour in place of that.

Momos

MOMOS

Serves: 14-16 momos

Ingredients: 

1 cup maida

1/2 tsp oil

1/4 tsp salt

2-3 tsp water for kneading

For stuffing:

1/4 cup chopped or shredded cabbage

1/2 cup grated carrot

1/3 cup chopped french beans

1/4 cup chopped capsicum

1 chopped onion

2 small size spring onion

3-4 garlic chopped

1.5 tsp soya sauce

1/2 tsp black pepper

1 tsp oil

Salt according to taste

Method:

Kneading:

1.  Take Maida, Salt & oil in a bowl and mix it. Add water in parts & knead it. 
2.  Cover and keep aside for 30 minutes.

Stuffing:

1.  For Stuffing, Heat oil. Add garlic. Fry till garlic starts changing color. 
2.  Add onion & saute for 10-15 seconds. 
3.  Now add all veggies one by one and keep stirring.
4.  Increase flame and fry for atleast 8-10 minutes till all the veggies starts to turn golden in color.
5.  Add soya sauce, salt & pepper.
6.  Add spring onion & stir fry for a minute and close the gas.

Shaping & Filling the Momos:

1.  Now divide the dough in 15 parts. Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
2. Try to get the edges to be thin and the center to be thick.
3. Place 1 or 2 tsp of vegetable stuffing in the center.
4. Now, lift one side of the edge and start pleating, start folding and forming the pleats one by one. towards the end, join the pleats in the center.
5. Prepare all momos this way and keep them covered under a moist napkin till you are ready to steam them.
6. Heat water in a kadhai. let the water come to a boil.
7. In a greased strainer, place the momos keeping space between them so that they don't touch each other & steam momos for 5-6 minutes.
8. when you touch the momo then dough should not feel sticky to you. this means they are done and the momos will have a transparent look.
9. Serve vegetable momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. you can also serve it with red chilli garlic chutney. Momos go very well with a spicy sauce.

Note: 

1. Don't overdo the steaming, as the dough becomes dense and dry.
2. The steaming time may vary upon the thickness of momos' cover.

Healthy Masala Toasties

Healthy Masala Toasties

Ingredients:

10 Slices Brown Bread
Butter
5 tsp tomato ketchup

For Filling:

2 boiled & chopped potatoes
1 tsp cumin seeds,
3 green chillies chopped,
3/4 cup boiled and mashed green peas
3 tsp Mango powder
1tsp chopped coriander
1/2 tsp kalonji
1 tsp oil
Salt to taste
Grated Carrot & Lettuce
Grated cheese for garnish

Method:

1. Toast Breads and cut them in round shape with the help of cookie cutter.
2. The other side, Take some oil in a pan and add cumin seeds & Kalonji and let them become brown. Add Green chilli and and chopped potatoes and green peas.
3. Add Salt. Fry for 3-4 minutes. Add mango powder and coriander leaves and mix properly.
4. To Garnish, put some butter and sauce on bread (round shaped pieces), then spread the potato filling and top it up with grated carrot and lettuce and finally sprinkle grated cheese on it.
5. Preheat the oven and bake for 5-7 minutes in oven. Serve Hot.

Rava Square

Rava Sqaure

Serves: 8

Ingredients:
1/2 kg Paneer
250gms Rava/Sooji
4 Green chilli
1 tablespoon Ginger paste
1 tablespoon Garlic paste
Salt according to taste
1 tsp red chilli
1 tsp Garam Masala
6 white Bread
6 Tablespoon Maida
1 cup Water
Oil for deep frying

Method:
1. Mash paneer in a vessel. Then add rava into it. Mix properly.
2. Add Salt, Green chilli, ginger, garlic paste, Red chilli and garam masala.
3. Take oil in kadai and put this mixture and fry it till it leaves the kadai. Take it out and let it cool.
4. Set this in a flat container or thali when it is little hot and let it set for few minutes.
5. Till the time, Crush bread in mixie to make powder of bread.
6. Take maida and add water into it to grease the paneer mixture.
7. When the paneer mixture is set then cut it into square pieces and dip it into maida and then wrap it in bread powder. The paneer sqaures are ready to fry.
8. Take a deep kadai. Add oil into it for deep frying. Deep fry the squares until golden brown. Serve with green chutney.

Sesame Gold Coin

Sesame Gold Coin (Triangle)

Sesame Gold Coin is a recipe for those who loves bread with tea or in breakfast. Adding butter to the bread and eating them creates a guilt of eating fat directly. So here is one more healthy snack with the brown bread which is baked and having veggies too. Sesame seeds are also very good for health. We can add the sesame seeds in the mixture too or we can just keep them to sprinkle from the up.

While making these bread the idea was coming in my mind is i want to make gold coin but i don't want to waste the bread or the filling so i chose the triangle shape. Hope it is ok for you to call them Coin and showing triangle. But if you want to make them round shaped then just toast the bread for 2 minutes and you have to cut them in round shape with the help of the cutter before putting the filling on it. After that you can bake it.

So here i present supperrr delicious and yummy gold coins with the detailed recipe.

Servings: 12

Ingredients:


6 Brown Bread Slices
Olive oil enough to spread
1 potato boiled and grated
1 small onion chopped finely
1 large carrot grated
half bowl grated paneer
1 capsicum chopped finely
1-2 tsp tomato sauce
1/2 tsp pepper, salt to taste
Sesame seeds (Til) to sprinkle

Method:

1. Heat 2 tsp oil. Add onions. Cook till transparent.
2. Add capsicum and carrot. Cook for 2 minutes on low flame.
3. Add potatoes, paneer, tomato sauce, salt , pepper and cook for 2-3 minutes. Keep aside.
4. Spread some potato mixture on the bread slices and press. Sprinkle sesame seeds. Press. Bake at 180 degree for 12-15 minutes till the bread turns crisp from the under side.
5. With the help of the cutter, give them shape as you want. As these are called gold coins so we should give them round shape. But to avoid wastage i gave them triangle shape.
6. Serve with chilli garlic sauce or green chutney.

Nariyal (Coconut) Laddoo

Nariyal (Coconut) Laddoo

Serves: 20

Ingredients: 

Milk - 2 litre ( I used packet milk)
Condensed Milk - 200 gms
Sugar-100 gms ( or according to taste)
Ilachi- a pinch
Dry Coconut- 250 gms
2 lemons

Method: 

1. Boil the milk and as soon as it boils then add juice of 2 lemons. You will get the paneer.
2. Strain and wash the paneer with cold water.

3. Place the paneer in a pan and add condensed milk, ilachi, dry coconut around 200 gms and mix properly until it leaves the pan.

4. Taste it and add more sugar or dry coconut if you find it less.
5. Make round small 20 balls with this mixture.
6. Now take a plate and put 50 gms of dry coconut in that then roll all the laddoos in coconut.
7. Keep the laddoos in fridge at least for 2-3 hours in fridge before serving as they will be bind properly.

Mawa Gujia

Mawa Gujia

 Does Gujias/Karanjis need any introduction ???? No....But yes for all my western readers I would like to sum it up a bit. Gujia is a sweet dumpling made with plain flour and stuffed with either Mawa / khoya or suji or semolina /dry fruits /coconut.

Please find the simplest recipe to make the soft gujias:

Makes 25-30

Ingredients :

Dough:

Maida/ All purpose flour- 1/2 kg
Suji/ Semolina- 100gms.
Soda bi carb- a pinch(optional)
Melted Ghee- until it starts binding (not more than 100 gms approx)
Cold Water

Filling:

Khoya - 250gms
Chopped dry fruits - pistachios, almond & kismis
1 cup Sugar or according to taste

Method:

For dough:

1. Sift both the flours and soda. Start adding melted ghee little at one time. Put ghee until this mixture start binding.
2. Add 1/4 cup of cold water and knead it to a stiff dough. Cover a piece of a damp muslin cloth and keep aside for fifteen minutes.

For Filling:

1. Grate khoya and put in kadai and fry on slow gas till it leaves the sides. Set aside to cool.
2. Add sugar when its little hot like we can touch with fingers and add dry fruits and sift with fingers to remove all lumps. Divide it into 30 equal parts.

For Frying:

1. Divide the dough into 30 equal parts and shape into balls. Roll out each ball into a puri.
2. Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.

3. Heat sufficient ghee for frying. Gently slide in a few gujia at a time, and deep fry for 5-6 minutes or till golden brown.
6. Drain on absorbent paper and store in an airtight container when completely cold.

Amrakhand Ice Cream

Amrakhand ( Ice- Cream )

Ingredients:

3/4 cup of Mango pulp
1.5 cup of hanged curd
1/2 cup sugar
1/4 tsp cardamom powder
4-5 strands of saffron
few chopped pistachios or almonds to garnish

Method:

1. Hand Curd overnight so that the extra water comes out completely.
2. Blend yogurt and mango pulp, sugar and cardamom with hand/ spoon to the smooth mixture.
3. Strain the mixture with the strainer to get the smooth texture. You can do it twice if needed.
4. Garnish with saffron & pistachios.
5. Put in freeze or freezer if you want to eat as ice-cream ( Like i did)

Poha Daliya Triangle Cutlets

Poha Daliya Triangle Cutlets

Giving food a shape change the temptation towards food. I have learnt the round shaped cutlet but this triangle idea came in my mind after thinking that how can i  make my cutlet appealing. 

You can make these cutlets according to your convenience but poha gives a great taste to these cutlets. How ever you can fill any left over breakfast inside and your husband can enjoy the surprise in the evening. Lolz...a very nice snack for evening tea. Please try it!!! Lets read the recipe now:

Servings: 13

For Dough:

Boiled and Mashed Potatoes: 4 Medium Size
Bread crumbs : 6 Pieces microwave for a minutes then crushed
Salt & red chilli according to taste

For Filling:

1 bowl Poha
1 bowl boiled daliya
Salt & red chilli according to taste
1 chopped green chilli
1tsp Chaat Masala
1/2 lemon Juice
Chopped coriander
2-3 tablespoon roasted peanuts powder

2-3 tsp of oil for shallow fry

Method: 

1. Take boiled & mashed potatoes in a bowl, add bread crumb and salt and chilli and make it as a dough until it becomes hard. Make 13 balls of the dough. Put in muslin cloth and cover.
2. Take Poha and wash it and squeeze to take out extra water. Add poha in boiled daliya. Now add salt and chilli and all other ingredients of fiiling.(green chilli, chaat masala, lemon juice, chopped coriander, peanut powder). MIx well.
3. Make 13 balls of this mixture of equal size and keep aside.

4. Now, Take the dough balls and make them like chapati with hands and fill each with the mixture of poha and daliya inside that dough and close it and give them any shape like a gave triangle shape.

5. Grease some oil on the sides of the dough to remove the patches and make it smooth. If needed put some water on the surface of the ball to make it smooth and filling should not come out from anywhere.
6. Shallow fry them on tawa with 2 tsp of oil and press them gently while cooking from both sides.

7. Put little oil while cooking if needed. It will give a crispy texture to the tikkis.
8. Serve hot with green chutney and sauce.

NOTE: We can use the left over daliya or poha for making the same.

Pina Colada Ice Cream with pineapple sauce

Pinacolada Ice cream with coconut crumb and

Pineapple Salsa

Ingredients:

Ice Cream:

165ml pineapple Juice
40 ml white coconut rum ( I put coconut milk instead of rum)
Coconut Essence/ Pineapple Essence
1 tsp Lemon Juice
200 gms icing sugar
400 ml double cream
half bowl shredded cocnut

Pineapple Salsa:
1 Lemon Grass Stalk (i am using dry lemon grass)
50gms ginger
150 gms caster sugar
lemon juice according to taste (optional, i didn't use lemon for salsa)
1/2 pineapple peeled & sliced thinly

Coconut Crumb for serving:
1/2 cup Coconut, a pinch of Cinnamon and 1/4 cup icing sugar

Method:

Ice Cream:
1. Pour Pineapple Juice & white coconut rum/milk into a large bowl, add coconut/pineapple essence & lemon juice.
2. Add Icing Sugar & whisk.
3. Whisk in cream till soft peaks form. Don't over-whisk.
4. Put in air tight container to freeze.

Pineapple salsa:
1. Place lemon grass, ginger, caster sugar, lemon(optional) & one cup water in a sauce pan on low heat. Stir.
 for 2-3 minutes until sugar melts.
2. Add pineapple & cook for 5 mins till tender.
3. Remove pineapple & set aside.
4. Return pan to the heat & cook syrup for 5-6 mins until reduced by half.
5. Strain & chill until ready to serve. I added little orange color in sauce to make it colorful.

Coconut crumb for serving:
1. Place coconut, Cinnamon & 1/4 cup icing sugar and pulse to combine.
2. Roll the ice cream in coconut crumb and pour over the icecream and serve.

quesadillas with salsa

Pinacolada Ice cream with coconut crumb and

Pineapple Salsa

Ingredients:

Ice Cream:

165ml pineapple Juice

40 ml white coconut rum ( I put coconut milk instead of rum)

Coconut Essence/ Pineapple Essence

1 tsp Lemon Juice

200 gms icing sugar

400 ml double cream

half bowl shredded cocnut

Pineapple Salsa:

1 Lemon Grass Stalk (i am using dry lemon grass)

50gms ginger

150 gms caster sugar

lemon juice according to taste (optional, i didn't use lemon for salsa)

1/2 pineapple peeled & sliced thinly

Coconut Crumb for serving:

1/2 cup Coconut, a pinch of Cinnamon and 1/4 cup icing sugar

Method:

Ice Cream:

1. Pour Pineapple Juice & white coconut rum/milk into a large bowl, add coconut/pineapple essence & lemon juice.

2. Add Icing Sugar & whisk.

3. Whisk in cream till soft peaks form. Don't over-whisk.

4. Put in air tight container to freeze.

Pineapple salsa:

1. Place lemon grass, ginger, caster sugar, lemon(optional) & one cup water in a sauce pan on low heat. Stir.

 for 2-3 minutes until sugar melts.

2. Add pineapple & cook for 5 mins till tender.

3. Remove pineapple & set aside.

4. Return pan to the heat & cook syrup for 5-6 mins until reduced by half.

5. Strain & chill until ready to serve. I added little orange color in sauce to make it colorful.

Coconut crumb for serving:

1. Place coconut, Cinnamon & 1/4 cup icing sugar and pulse to combine.

2. Roll the ice cream in coconut crumb and pour over the icecream and serve.

Corn Bhel

Corn Bhel

Corn chaat is a lip smacking recipe. This is a famous chaat in India and Pakistan. I twisted this recipe a little bit. if you want to make this recipe more healthy then add more veggies whatever you like.

It goes well with bhelpuri and samosa chaat or any chaat items or can be served as a starter. Pls find the full recipe below:

Ingredients:

8-10 whole corns/ bhutte

2 chopped onions

1 tsp green chilli and ginger paste each

2 chopped tomatoes

2 chopped capsicum

2 boiled and chopped potatoes

1/2 bowl Grated coconut

2 tsp cumin seeds

Salt and red chilli according to taste

1 tbsp lemon juice

Coriander Leaves

Method:

1. Boil 8-10 corn in cooker and boil till 4-5 whistle comes.
2. Cool them down for 5-7 minutes. Take out corn pearls.
3. Heat oil in a pan, add cumin seeds and let it be brown, add onion and ginger and green chilli paste and fry till it becomes light brown.
4. Add chopped tomatoes and chopped potatoes. Fry again for few minutes till it leaves the pan.Add chopped capsicum and fry till it becomes soft.
5. Add corn, Salt, Red chilli powder and lemon juice.
6. Remove from fire and garnish with coconut & coriander leaves.

Mango Sandesh

Mango Sandesh

Sandesh is a bengali dessert created with milk and sugar. In some recipes of the sandesh, we use chenna or paneer instead of milk. Here we have given this dish a twist by doing the layering of mango. Similarly, we can put any fruit inside it and can do the layering. It increased the taste of the desert and looks beautiful too.

This is ready from starting to ending in 30 minutes, very easy, quick and fast recipe and when party is tommorow or you have less time you can choose this and if you don't have fruits, you can make it without layering also. You can give it any shape you want.

Lets read the full recipe here:

Ingredients:

18 cup water
6 cup milk powder (NIDO)
1/2 cup vinegar+ 1/2 cup water

2 Mangoes cut into round pieces

6 tsp sugar
1/2 tsp of Cardamom Powder
Pistachios 2 tbsp
Kewra essence- 1/2 tsp
Kesar 2 pinch soaked in hot water
4-6 tbsp powdered sugar (depends on the consistency till it starts binding).

Method:

1. Mix Water and milk powder and remove all the lumps. Boil the milk.
2. As soon as it boils, add vinegar mix.
3. Strain and wash paneer with cold water.
4. Press and remove little extra water.
5. Put 6 tsp sugar, 1/2 tsp of Cardamom powder, pistachios, Kewra essence- 1/2 tsp, kesar two pinch soaked in hot water, 4-6 tbsp powdered sugar (depends on the consistency).
6. Put this mixture in kadai and fry on slow gas till it starts binding together.
7. Put in plate & press with flat palta and make the first layer then spread mango above the first  layer.
8. Make the second layer above the mango layer and press again to make it flat.
9. Put in the freezer for 15 minutes then trasfer it to the fridge. Garnish with some sprinklers.

Note: It takes a night to get it set if you want it to be set properly.

Flaming Potatoes

Flaming Potatoes

Ingredients:

1/2 kg baby potatoes or 6 potatoes - boiled and cut into big pieces

2 Large capsicum- cut into big pieces

2 large onion- cut into big pieces

8-10 flakes of garlic

2tsp vinegar, 1/2 tsp chilli sauce(red), 1-2 soya sauce, 21/2 tsp tomato ketchup

Salt and pepper according to taste

3tsp oil

Batter

1/2 cup maida

4 tbsp cornflour

Salt and pepper according to taste and 1/2 cup water.

(consistency should be thick)

Method

1. Mix all ingredients of a batter to a thick coating batter in bowl.

2. Dip the potatoes in maida batter and deep fry till golden. Keep aside.

3. Heat 3tsp oil. Reduce heat. Add garlic & Onion, Let it turn light brown.

4. Remove from fire. Add vinegar, soya sauce, tomato sauce and chilli sauce, salt and pepper. Return to fire and cook the sauce on low heat for 1 min.

5. Add capsicum. Stir for 4-5 minutes.

6. Add fried potatoes and mix well. Remove from fire. 

Note: You can serve like this also and can put the vegetables in thread on toothpicks if you want to present this dish as starter.

Indian Vegetable Barbeque

Indian Vegetable Barbeque

Barbequeing is an excellent method of cooking as it avoids the use of oil and imparts a distinctive flavor to the vegetables. Marinating vegetables increases the flavor and makes them more tender.

The vegetables can be served with mustard, Tabasco sauce and tomato ketchup.

If instead of using the marinate, you sprinkle salt and ajwain powder on the vegetables then it will be called western style barbeque. The best vegetarian option for barbequeing is paneer. Else all the vegetables can be barbequed. I have recently eaten cauliflower barbequed but paneer tastes very nice.

• Preparation Time: 10 minutes 
• Cooking Time: 10 minutes 
• Serves :2

For Marinating

1 teacup fresh curd

3 tsp tandoori masala powder

11/2 tsp ginger garlic paste

a few drops of orange coloring (optional)

Salt to Taste

Other Ingredients

100 gms Paneer

2 capsicums

2 tomatoes

2 onions

To Serve

1 tsp chaat masala (optional)

For Marinating

1. Tie the curd in a cloth, hang and allow to drain for 1 hour.

2. Add the masala, paste, coloring and salt and mix well.

How to proceed

1. Cut all the vegetables in squares and pour marinate on the top of paneer, capsicum and onion pieces and keep for 20 minutes.

How to Serve

1. Just before serving, add tomato pieces.

2. Now insert one paneer square followed by on capsicum, tomato and onion in skewer/ stick.

3. Grill the vegetables in then oven or Cook on open charcoal fire.

Sprinkle chaat masala on the top and serve hot.

Vada Pav

Vada Pav

Vada Pav is a popular vegetarian fast food.It is served with a chutney which is made out of coconut, garlic and red chillies. It was initially a cheap meal for the poor but due to its great taste, it has become so popular that many hotels also started dishing it out.

According to me this dish is for the garlic and potato lovers. Its full of garlic and when i was making this, i felt that we are such a great eater of garlic when i put double of the garlic of how much i should put. Lolz!!! So, go ahead and try this out.

The recipe is given below:

Serves : 5

Ingredients:

Boiled and mashed Potatoes - 10
Oil - 2 tablespoons
a pinch of Hing
Yellow powder - 2 tsp
garlic paste - 3 tsp
green chilli paste- 2-3 tsp
Salt according to taste
chopped Coriander leaves
Lemon

For Besan Paste:

Besan - 1 bowl
Yellow powder - 1tsp
Red Chilli & Green Chilli- 1 tsp each
Cumin Seeds - 1/2 tsp
salt according to taste
Soda bi-carb - 1/2 tsp

For Frying:

15-20 Green Chillies

For Chutney:

Coconut: 300 gms
Garlic 3 full ( as we like more garlic)/ 10-15 cloves also enough
10-12 red chillies


Method:

1. Heat Oil in Kadai. Add Hing, yellow powder, garlic and chilli paste and fry for 2 minutes. Add mashed potatoes and salt & fry again.
2. Add Coriander leaves and lemon. Mix.
3. Remove from fire and let it to cool down. Then make the balls and keep aside.

Besan Paste:

4. Mix Besan, Haldi, Chilli, cumin seeds, salt, soda bi-carb together and make thick paste by adding
little water.

Frying the Vada:

5. Dip balls in besan paste & deep fry on high flame.
6. Slit green chilli from the middle and deep fry them in the same oil.

How to Serve: 

7. Take the pav.Slit it from the middle and Put butter and chutney on it. Put Vada & serve with fried green chillies.

Chutney:

Roast Coconut, Garlic and whole red chillies on tawa. Add Salt and grind together without water. If you need to add something for grinding, add little curd.

Wholewheat Multigrain Bread

Wholewheat Multigrain Bread

 I have an extremely vivid image of my first image of my first attempt in baking bread. But one thing is to remember while baking bread is not to take a nap in between baking the bread....haha..though my bread was not burnt but yes timing is very necessary to get the proper texture as wholewheat bread is mostly become hard after baking.

After making this bread, i got little confidence in baking as i am a self learner so always being scared of disasters. For starting i made only one loaf but you can bake in quantity and can refrigerate in freezer for future use. In a mutligrain bread you can add as many or few grains as you want..Also check if you want to refrigerate in a large quantity then don't use the grains which can be spoiled fast such as corn. One more thing is that if you want you can grind the grains of your choice or can make the bread without grinding them.

So, Lets start our journey to bake the bread as its a time taking process:

Makes - 1 loaf

Ingredients:

2 cup wholegrain atta
3 cup boiling water
4 tablespoon butter, melted and extra to grease the loaf pan
1/3 cup honey
31/2 tsp dry yeast
1 tsp wheat gluten(optional and i didn't used it)
1tsp salt
2 tsp oats for toppings


here is a list of grain i used to make Multigrain Mixture:

1/4 cup corn / Cornflour
1/2 cup flax seeds
1/4 cup daliya/ cracked wheat
1/3 cup brown rice
1/2 cup oats
1/4 cup raisins

This is a perfect lazy day recipe. Lets start!!!

1. Take all the multigrain mixture in a heatproof large pan and stir with boiled water till it becomes thick in texture.

2. Close the gas and let it be cool at least for 20 minutes.

3. Take 1/4 cup water add dry yeast and keep for 2-3 minutes.

4. Stir in Honey, butter and yeast ( stirring after each addition) You can add gluten now.

5. Leave for 10 minutes.

6. Add flour, half cup at a time, and knead until smooth about 10 minutes. Cover with a damp cloth & allow to rise in a warm place for 1 hour.

7.Sprinkle the last into the dough and knead again for 3 minutes or to make sure that salt is distributed properly. Let it rise for another hour.

8. After that, place the dough into the greased loaf pan. Sprinkle with the oats and press them lightly into the dough. Allow to rise for the last hour before baking the dough.

9. Preheat oven at 200 degrees and bake the loaf about 40-45 minutes or until golden brown. Keep checking the bread in between as all ovens works differently with heat.

10. Take out the loaf from the pan and let it cool. Few slices can be eaten before it cools. Who can resist fresh baked bread with butter or cheese spread.

Corn Crackers

Crispy Corn Crackers topped with scrumptious topping of sweet corn & crunchy veggies perked up with cheesey cheese. :) . It is a handy snack and can be had at anytime to appease a sudden hunger pang, served as a wholesome accompaniment with tea or it can be made as a starter for the party. It is sure that all ages will like it!!! Specially kids will enjoy it so much!!

It can be made on bread also if you dont want to use crackers for it. And you can cut the bread atleast in four pieces, so it will be easy to eat it as a starter. So, people go ahead and try this new tangy recipe. Please find the recipe below:

Servings: 25-30 cookies

Ingredients:

4 tomatoes
2 chopped onion
1 chopped capsicum
2 tablespoon mixed chilli ginger garlic paste
Salt & paper according to taste
Oregano
Tomato Ketchup 1 tablespoon
Cracker Biscuits
Grated Cheese 1/2 bowl

Method:

1. Blanch Tomatoes ( Boil hot water and out the tomatoes in hot water) . Remove cover and mixie tomatoes & make puree.
2. Heat oil, Add Garlic, Ginger, Chilli paste & fry for 2 minutes.
3. Add onion and fry again till it becomes transparent.
4. Add puree and cook till it becomes thick.
5. Add chopped capsicum. Fry again.
6. Add Salt, pepper, Oregano, Tomato Ketchup.
7. Top with cheese and put on the cracker and bake on 160-180 degree in oven for 5-7 minutes or till cheese starts melting.
8. Serve with tomato ketchup or green chutney.

NOTE: You can add little lemon just for taste.