Baked Broccoli Bread Cutlet

BAKED BROCCOLLI BREAD CUTLET-

BAKED BROCCOLLI BREAD CUTLET

INGREDIENTS-

8 slices of Breads,

2cups Broccoli, steamed and grated

1/2 cup Potatoes, boiled & grated

1/2cup coriander leaves, finely chopped

1 Green chili, chopped

1 tsp. oil

1/4 tsp. cumin seeds

1/8 tsp. red chili powder

1tsp.Oregano, dried

1 tsp. finely chopped ginger

Salt to taste

2tbsp. butter

2tbsp. Tomato ketchup

METHOD-

Heat oil in a frying pan and add cumin seed. As cumin seed starts cracking add green chili and ginger, stir for a few seconds. Add potatoes, broccoli and all the spices, salt, chopped coriander, stir fry for a minute. Turn of the heat. Set aside.

Soak each slice, one at a time, in water for about ten seconds. Squeeze out water by pressing between palms. Place a bread slice on the work top, place some of the broccoli mixture in the center and cover it with another slice and press the edges firmly. Ensure that the edges are well sealed. Apply butter on each side and grill in the sandwich grill. Serve hot with tomato ketchup.

Mango and Green Chilli Pickle

MANGO AND GREEN CHILI PICKLE
MANGO AND GREEN CHILI PICKLE

MANGO AND GREEN CHILI PICKLE-

Quick & Easy oil free Mango, Chili Pickle-

INGREDIENTS-

4 medium size raw Mangoes

10 medium hot Green Chilies

75grams salt

2tbsp.Fenugreek seeds

3tbsp.Aniseeds

3tbsp.Mustard seeds

2tsp. Red Chili powder

3tsp.Turmeric Powder

½ tsp. Asafetida

2tbsp. Oil

Method-

Wash and wipe mango and green chilies.

Remove the stones and cut the mangoes into small pieces. Add 25 gram salt and 1tsp turmeric powder in to cubed mangoes. Keep aside for 2 hrs.

Water will come out from Mangoes. Strain this in to strainer. Cuts green chilies in to ½ inch sizes length wise. Heat oil into smoking point and cool. Add all the remaining spices. Mix mangoes and green chilies.

Put in a clean jar and keep for two days in the sun and shake it daily. Instant Pickle is ready. Keep it in the Fridge.

This pickle can be kept for one to two months.

Dhokla

DHOKLA-
DHOKLA-

DHOKLA

INGREDIENTS-

250gms Gram flour (Besan)

1cup Curd (Stirred)

1tsp Ginger paste

Salt to taste

1/2tsp Soda bi-carb

1tsp. Eno fruit Salt

1 Lemon juice

1/2 tsp. turmeric powder

1tbsp Oil

For Tampering

Few Curry leaves

1tsp Mustard Seeds

2tsp Oil

½ tsp. Sugar

Coriander leaves (chopped)

2-3 green chilies (vertically slit)

METHOD-

In a bowl add gram flour (besan), Curd and water.

Mix well and make a smooth batter. The batter should be of thick consistency.

Add salt and set aside for 2 hours covered with a lid. Mix ginger paste and turmeric powder into the batter.

Keep the steamer or cooker ready on gas.

Grease a square baking dish.

Now in small bowl take a tsp. of soda bi-carb and Eno, 1tsp oil and lemon juice and mix well.

Add this to the batter and mix well.

Pour the batter into the greased pan and steam for 10-12 minutes or till done.

Cool for some time and cut into big cubes.

Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Add ½ cup water, green chilies and sugar. Remove and pour it over Dhoklas.

Garnish with fresh coriander leaves. Serve, hot or cold with Mint Chutney.

Besan Laddu

BESAN LADDU
BESAN LADDU

BESAN LADDU

INGREDIENTS –

1 Cup Ghee

2 Cups Besan or Gram Flour

11/2Cups Powdered Sugar

1tsp Cardamom Powder

2tbsp. Almonds finely chopped

2-3 Silver Foil for Garnishing

METHODS-

Heat ghee and the gram flour in a heavy bottom pan. Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and the nice aroma of roasting will come when done. Add cardamom powder and chopped Almonds.

The color should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.

Add the sugar and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.

Shape into tight, hard balls, pressing hard with both hands. Decorate the top of each ball with silver foils. It can be stored for 3-4 weeks.

Note –Little coarse Besan will make Better Laddu.

Pomegranate Raita

POMAGRANATE RAITA
POMAGRANATE RAITA

POMAGRANATE RAITA

INGREDIENTS –

1cup Pomegranate seeds

2cups Fresh yogurt

Salt to taste

1tsp.Dry roasted Cumin seed powder

2tbsp. Fresh coriander finely chopped

Method –

Whisk yogurt till smooth. Add salt, half the roasted cumin seed powder and half the chopped coriander leaves. Add Pomegranate seeds and mix well. Garnish with the remaining roasted cumin seed powder, coriander leaves and serve chilled with bread or rice.

Potato Yogurt Cups

POTATO YOGURT CUPS
POTATO YOGURT CUPS

POTATO YOGURT CUPS

INGREDIENTS-

2 cups yogurt

2 potatoes (boiled, peeled and cubed)

1 tsp. roasted cumin seed powder

1/4 tsp. coarsely grounded black pepper

1tbsp. fresh cream

Salt to taste

Few Mint leaves and Carrot juliennes for garnishing.

METHOD-

Beat the yoghurt till smooth and creamy. Mix salt and cubed potatoes. Keep aside for 5minutes.Mix yogurt and cream well, add potato cubes and cumin powder. Stir gently and put into serving cups. Garnish it with mint leaves, carrot juliennes and crushed pepper.

Serve cold with rice or bread.

Saucy Salsa

SAUCY SALSA
SAUCY SALSA

SAUCY SALSA –

INGREDIENTS-

4 tomatoes, moderately ripe

2 green chilies, finely chopped

2tbsp. coriander leaves, finely chopped

1tbsp. Tomato paste

Lemon, salt and black pepper for seasoning

¼ tsp. Oregano (Optional)

METHOD-

Wash and microwave tomato 4-5 minutes. Remove and roughly chopped semi cooked tomatoes and mix well remaining ingredients.

Let the salsa rest for 10 minutes before serving.

Serve with Nachos or tacos.