Preparation :10 mins
Cook :6 mins
Total Time :16 mins
Servings :Makes 4 servings (4serving )
Ingredients :
12 bread slices
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tbsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tsp garam masala
1/4 cup tomato ketchup
1/2 tbsp lemon juice
salt to taste
2 tbsp finely chopped coriander (dhania)
Method :
Immerse the bread slices in enough water and remove immediately. Squeeze out all the water from the bread slices and crumble thoroughly. Keep aside.
Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds.
Add the green chillies and ginger and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the crumbled bread, tomato ketchup, lemon juice, salt and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately.
Friday, February 21, 2020
Saturday, February 15, 2020
Besan Chilla
Preparation :5 mins
Cook :20 mins
Total Time :25 mins
Servings :Makes 4 chillas
Ingredients :
1 1/4 cups besan (bengal gram flour)
1 1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste
2 tbsp finely chopped coriander (dhania)
4 tsp oil for cooking
For Serving
4 tsp green chutney
Method :
Combine the besan, chilli powder, turmeric powder, asafoetida, salt and approx. ¾ cup of water in a deep bowl and whisk well.Add the coriander and mix well.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.Smear 1 tsp of oil evenly over it and along the edges and cook on a medium flame till the chilla turns golden brown in colour and crisp.Flip over and cook on a medium flame for another minute and fold to make a semi-circle.Repeat steps 3 to 5 to make 3 more chillas.Serve immediately with green chutney.
Cook :20 mins
Total Time :25 mins
Servings :Makes 4 chillas
Ingredients :
1 1/4 cups besan (bengal gram flour)
1 1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste
2 tbsp finely chopped coriander (dhania)
4 tsp oil for cooking
For Serving
4 tsp green chutney
Method :
Combine the besan, chilli powder, turmeric powder, asafoetida, salt and approx. ¾ cup of water in a deep bowl and whisk well.Add the coriander and mix well.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.Smear 1 tsp of oil evenly over it and along the edges and cook on a medium flame till the chilla turns golden brown in colour and crisp.Flip over and cook on a medium flame for another minute and fold to make a semi-circle.Repeat steps 3 to 5 to make 3 more chillas.Serve immediately with green chutney.
Tuesday, February 11, 2020
Corn Panki
Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 8 pankis
Ingredients :
1 cup grated sweet corn kernels (makai ke dane)
2 tsp oil
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
2 tbsp semolina (rava)
1/4 cup besan (bengal gram flour)
16 banana leaves (kele ka patta) for cooking
oil for greasing
For Serving
green chutney
Method :
Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well.
Apply a little oil on one side of each banana leaf and keep aside.
Put 2 tbsp of the batter on one half of the greased side on a banana leaf and spread it evenly.
Place another greased banana leaf with the greased side facing downwards over it and press it lightly.
Cook on a non-stick pan or a tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily.Repeat with the remaining batter to make 7 more pankis.Serve immediately with green chutney.
Handy tip:
Handy tip:You can cook 3 to 4 pankis at one time on a tava.
Cook :25 mins
Total Time :35 mins
Servings :Makes 8 pankis
Ingredients :
1 cup grated sweet corn kernels (makai ke dane)
2 tsp oil
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
2 tbsp semolina (rava)
1/4 cup besan (bengal gram flour)
16 banana leaves (kele ka patta) for cooking
oil for greasing
For Serving
green chutney
Method :
Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well.
Apply a little oil on one side of each banana leaf and keep aside.
Put 2 tbsp of the batter on one half of the greased side on a banana leaf and spread it evenly.
Place another greased banana leaf with the greased side facing downwards over it and press it lightly.
Cook on a non-stick pan or a tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily.Repeat with the remaining batter to make 7 more pankis.Serve immediately with green chutney.
Handy tip:
Handy tip:You can cook 3 to 4 pankis at one time on a tava.
Semolina Uttapas
Preparation :15 mins
Cook :30 mins
Total Time :45 mins
Servings :Makes 8 uttapas
Ingredients :
3/4 cup semolina (rava / sooji)
1/2 cup finely chopped cabbage
3/4 cup plain flour (maida)
5 tbsp curds (dahi)
1 tsp baking powder
2 tbsp chopped coriander (dhania)
1 tbsp finely chopped green chillies
salt to taste
oil for greasing and cooking
chilli powder for sprinkling
For Serving
sambhar
coconut chutney
Method :
Combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes.
Add all the remaining ingredients and ¼ cup of water and mix well.
Heat a non-stick tava (griddle), grease little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5\") diameter thick circle.Pour a little oil on the top and edges, sprinkle little chilli powder evenly over it and cook on a medium flame for 2 minutes.Turn over and cook on the other side till it turns light brown in colour.
Repeat steps 3 to 5 to make 7 more uttapas.Serve immediately with sambhar and coconut chutney.
Cook :30 mins
Total Time :45 mins
Servings :Makes 8 uttapas
Ingredients :
3/4 cup semolina (rava / sooji)
1/2 cup finely chopped cabbage
3/4 cup plain flour (maida)
5 tbsp curds (dahi)
1 tsp baking powder
2 tbsp chopped coriander (dhania)
1 tbsp finely chopped green chillies
salt to taste
oil for greasing and cooking
chilli powder for sprinkling
For Serving
sambhar
coconut chutney
Method :
Combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes.
Add all the remaining ingredients and ¼ cup of water and mix well.
Heat a non-stick tava (griddle), grease little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5\") diameter thick circle.Pour a little oil on the top and edges, sprinkle little chilli powder evenly over it and cook on a medium flame for 2 minutes.Turn over and cook on the other side till it turns light brown in colour.
Repeat steps 3 to 5 to make 7 more uttapas.Serve immediately with sambhar and coconut chutney.
Monday, February 10, 2020
Chatpata Dahiwala Bread
Preparation :5 mins
Cook :5 mins
Total Time :10 mins
Servings :Makes 2 servings
Ingredients :
5 bread slices , cut into cubes
1/2 cup curds (dahi)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1/2 tsp grated ginger (adrak)
1/4 cup thinly sliced onions
2 tbsp oil
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method :
Combine the curds, turmeric powder, chilli powder and salt along with 2 tbsp of water in a bowl and mix well.
Add the bread cubes and mix till the bread is coated with the curds mixture. Keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on medium flame for a few seconds.
Add the onion slices and saute on a medium flame for 1 to 2 minutes or till they are lightly brown in colour.
Add the bread mixture and sauté on a slow flame for 1 to 2 minutes or till the bread turns light brown in colour, while stirring occasionally.
Serve hot garnished with coriander.
Cook :5 mins
Total Time :10 mins
Servings :Makes 2 servings
Ingredients :
5 bread slices , cut into cubes
1/2 cup curds (dahi)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1/2 tsp grated ginger (adrak)
1/4 cup thinly sliced onions
2 tbsp oil
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method :
Combine the curds, turmeric powder, chilli powder and salt along with 2 tbsp of water in a bowl and mix well.
Add the bread cubes and mix till the bread is coated with the curds mixture. Keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on medium flame for a few seconds.
Add the onion slices and saute on a medium flame for 1 to 2 minutes or till they are lightly brown in colour.
Add the bread mixture and sauté on a slow flame for 1 to 2 minutes or till the bread turns light brown in colour, while stirring occasionally.
Serve hot garnished with coriander.
Saturday, February 1, 2020
Bread Uttapam
Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 9 uttapas
Ingredients :
6 bread slices , torn into pieces
1/4 cup semolina (rava / sooji)
3 tbsp plain flour (maida)
1/4 cup curds (dahi)
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup finely chopped capsicum
1/4 cup finely chopped coriander (dhania)
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
salt to taste
2 1/4 tsp oil
4 1/2 tsp oil for cooking
For Serving
green chutney
Method :
Combine the torn bread pieces, semolina, plain flour, curds and approx. ¾ cup of water in a mixer and blend till smooth.Transfer the mixture into a deep bowl, add all the other ingredients and mix well.Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Grease it using ¼ tsp of oil.Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5\") diameter thick circle.Pour ½ tsp of oil on the top and edges and cook on a medium flame till it turns light brown in colour both the sides.Repeat steps 3 to 5 to make 8 more uttapas.Serve immediately with green chutney.
Cook :25 mins
Total Time :40 mins
Servings :Makes 9 uttapas
Ingredients :
6 bread slices , torn into pieces
1/4 cup semolina (rava / sooji)
3 tbsp plain flour (maida)
1/4 cup curds (dahi)
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup finely chopped capsicum
1/4 cup finely chopped coriander (dhania)
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
salt to taste
2 1/4 tsp oil
4 1/2 tsp oil for cooking
For Serving
green chutney
Method :
Combine the torn bread pieces, semolina, plain flour, curds and approx. ¾ cup of water in a mixer and blend till smooth.Transfer the mixture into a deep bowl, add all the other ingredients and mix well.Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Grease it using ¼ tsp of oil.Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5\") diameter thick circle.Pour ½ tsp of oil on the top and edges and cook on a medium flame till it turns light brown in colour both the sides.Repeat steps 3 to 5 to make 8 more uttapas.Serve immediately with green chutney.
Subscribe to:
Posts
(
Atom
)