Sunday, 14 July 2019

Cheese Masala Toast Sandwich -- Sindhi Style

Cheese Masala Toast Sandwich -- Sindhi Style


The first time I savoured a Sindhi Aloo Cheese Sandwich toast was almost two decades ago at a neighbors place at tea time. When I asked her for the recipe she quickly responded and ever since that time this Sindhi Style Aloo Cheese Toast is a regular on the Irani Saturday night TV dinner. It is always accompanied by a bowl of soup or vegetable salad.



The secret ingredient here is butter and cheese, the more you add the tastier it gets. However, I try to add it sparingly just to lessen the calories and savour it with chutney or ketchup.



To make 4 Whole Sandwiches- 8 Quarters

Ingredients

4 boiled potatoes
1 chopped onion
1 chopped tomato
1/2 cup chopped cabbage
2 green chilies
2 sliced cheese/ or cubes
Few Corriander leaves
1 tsp Chaat Masala
Juice from 1/2 lime
Salt to taste
Butter as required
8 slices of brown bread

Method

1. Finely chop the onion, tomato, cabbage, green chilies and coriander leaves.

2. Boil the potatoes in a pressure cooker for 2 to 3 whistles. Let it come to room temperature, then peel the potatoes and mash the potatoes to clear all lumps.

3. Now mix in the chopped vegetables, chilies, coriander leaves and combine it well like a dough.



4. To this add salt, dry spice, lime juice, and cheese. Mix all the ingredients except the butter.

5. Spread butter on each slice then apply the mixture on 1 slice and cover it with the other slice.

6. Do the same process for the other slices to create sandwiches.

7. Take a non-stick sandwich toaster,  put a little butter and toast on both sides on a low flame until crisp. You can do the same process in an electric toaster.

8. Serve this Cheese Masala Toast Sandwich hot with tomato ketchup or chutney and a light salad on the side.



Note

You can avoid cheese if you wish.
To the potato batter one can add chopped capsicum too.
Use while bread instead of brown bread and see how more tastier it gets.



Tuesday, 2 July 2019

Sindhi Style Cluster Beans / Gavar ki Sabzi

Gavar is called Cluster Beans. Its a flattish type of bean but its origin is unknown. It is also known as Gavar, guwar, or guvar beanIt is rich in vitamin and is flavourful. It is the favourite vegetable of my husband, it brings a smile to his face when he knows Gavar ki sabzi is cooked.  I especially love the way the Sindhis make it Guaar ki sabzi as they call it. They totally avoid the use of onions in the dish, add a lavish bit of cooking oil.

Sindhi Style Cluster Beans / Gavar ki Sabzi




This is simply prepared with basic spice powders, ginger garlic, and amchur powder. If amchur powder is not available at home you can substitute it with tamarind, Anar dana or even tomatoes.  It is usually served with wheat rotis with a dollop of ghee /  jowar or bajre ki roti.

Note down the easy Cluster Beans recipe that can be cooked in a pressure Cooker.






Ingredients

250 gms Cluster beans / Guaar
2 potatoes
1/2 tsp Ginger Garlic paste
2 Green chilies
1/2 tsp Red chili powder – 3/4 tsp
1/2 tsp Coriander powder
A pinch of Turmeric powder
1/2 tsp Garam masala powder
1 tsp Dry mango powder ( or bandana or 2 tomatoes)
1 tsp Cooking oil
Half cup chopped coriander leaves
Salt to taste



Method

1. Wash and clean the cluster beans and chop them into small pieces.
2. Peel the potatoes and chop them into cubes.
3. Take a heavy bottom pan, add the oil and let it heat on medium flame.
4. First, add the ginger garlic paste to the oil.
5. Then add the chopped green chilies and give it a good stir till you get a good aroma of the ginger-garlic being cooked
6. Now add the dry spices - chili powder,  turmeric,  garam masala, and coriander powder.
7. At this step add chopped potatoes and cook for two more minutes.
8. Now add the chopped cluster beans now and mix well. Add half a cup of water to this.
9. Now add the amchur powder and coriander leaves.
10. Shut the pressure cooker lid and cook it for one/ whistles.
10. Release the pressure from the cooker, further add 1/2 tsp of amchur and mix well.
11. Garnish it with coriander leaves and serve it with phulka or roti.




Note

Just press a potato piece to see if it's cooked through.
You can keep it a semi-dry dish or dry out the water completely.
Tamarind is another option to make the dish tangy.


Friday, 21 June 2019

Assamese Muga Leta Recipe

Assamese Muga Leta Recipe

‘Muga Leta’ is a native Assamese sentence, which means Silkworms. In Assam state, there is a very tasty recipe prepared with Silkworms, which the native people called ‘Muga Leta recipe’.

I also live in Assam. Last weekend, I prepared the same recipe for some of my office friends.

In that case, I thought to share with you the whole procedure, how we can make a beautiful and delicious Muga Leta recipe in a simple Assamese style and eat it with Apong.

So, you want to see how to make it?

Here is the very simple step by step process below.

Assamese Muga Leta Recipe

Ingredients

  • Muga Leta or Silkworms (1/2 KG)
  • Onion (2 to 3 large size) – The more onion you use, the more delicious your dish will be.
  • Salt – 1 table spun
  • Turmeric Powder
  • Green Chili – 2 to 3 pieces
  • Mustard oil (Use a bit more mustard oil)
  • Garlic (Ginger is not required)
  • Coriander leaves (For better design and smell)


3 steps before cooking 

  • First of all, you need to boil all the silkworms for almost 15 to 20 minutes in high flame. This will make your Silkworms quite smoother.
  • Chop the onions, green chilies, into very small pieces that it marinates easily with Muga Leta’s.
  • Make a raw spice paste by mashing 5 to 10 garlic cloves.
  • That’s all, now we are ready to go for our final cooking steps.


Cooking Procedure

  • In the very first step, put some mustard oil in a frying pan. Let the oil be hot for 3 to 5 minutes in medium flame.
  • After the oil becomes completely hot, add the chopped onions and keep frying until it becomes complete golden brown.
  • Now, add some salt, turmeric powder, green chili, and garlic paste to it.
  • In the fourth step, your onion mixture is ready to be mixed with boiled Muga Leta’s. So add them and fry the mixture again for 10 to 12 minutes continuously.
  • After you have done these four simple steps, your dish is ready.
  • Now, design it with coriander leaves and have it with Apong (Rice beer) in a traditional Assamese style.

Hope you will try this recipe very soon and let me know about it. I will be happy to know your first Muga Leta recipe cooking experience.

Friday, 14 June 2019

Easy Microwave Bread Pudding recipe



Hello Foodie Friends,

Today I thought I would do a very easy Microwave bread pudding for you all. I have no idea from where I got this recipe of my quick easy microwave bread pudding.
All I remember is that time and situations made me develop it. Sometimes there would be a demand for sweet after dinner. I made this recipe with whatever ingredients I could find in the kitchen.
I do have a  handwritten recipe book from my school days but that bread pudding recipe was quite elaborate and painstaking. I know time was my biggest constraint and always wanting things done fast made me develop this one.

Easy Microwave Bread Pudding recipe

It's an all in one mix stir and in the oven recipe. Sometimes it got a hard texture which was not enjoyable. Hence note the exact measurements to get this quick Microwave Bread pudding done right.

This recipe makes four servings.

Ingredients

250 ml of milk
4 tbsp Sugar
3 Glucose biscuits ( You can use hide and seek or digestive biscuits too)
1 Slice of bread
1 whole egg
Few drops of Vanilla essence
A handful of nuts and raisins
Honey/Maple Syrup to serve

Method

1. Take a blender jar, add the milk, bread, and biscuits. Now blend all the ingredients and whizz it for a minute.

2. Take off the lid, to this add the sugar, egg and vanilla essence. Blend it for another 1-2 minutes till all the ingredients are mixed well together.

3. Pour the mixture to a microwave safe glass dish. Do not add the nuts at this stage.
4. Set the microwave in convection mode (microwave + oven).If you only have a microwave it can also be done on the highest level for 5 minutes.

5. Watch the pudding rise and reach an almost semi-solid stage.

6. Now top the dish with nuts and raisins. And put it back in the microwave for another 1 minute.

7. Remove it and let it cool down till room temperature. Remember it will still cook even when outside and the texture will change.

8. Now chill it in the refrigerator for minimum half an hour. Drizzle with honey or syrup and serve a nice big slice. You can serve it with ice cream too.


Easy Microwave Bread Pudding recipe

Note

Try to make it your own recipe just how I did. If you wish to add chocolate chips for your kids just go ahead.
Or substitute sweetener for sugar.
A dash of nutmeg too enhances flavor.
A simple humble pudding ki baat  hi kuch aur hai. Hai na?





Wednesday, 5 June 2019

Creamy Carrot Soup Recipe and the benefits of eating carrots

Creamy Carrot Soup Recipe

In case you're searching for an easy and heavenly, toss in-the-pot dinner, this creamy carrot soup recipe is impeccable. Regardless of whether you need to have a smooth slurpy carrot soup cook no further, this recipe is done under 20 minutes. We'll likewise incorporate various ways you can jazz this formula up with whatever else is in your kitchen refrigerator.


Ceamy Carrot Soup Recipe


This Carrot Soup is so full of flavor it may very well become your new favorite soup! Who knew carrot soup could be THIS GOOD!?!

Ingredients

1 tbsp Butter
1 big Onion
½ kg Orange Carrots
1 small piece of pumpkin (optional)
1 cup vegetable Stock (or Maggi cube)
1 Potato
1 green chili
Salt and Pepper to taste

Method 

1.     Wash the vegetables thoroughly and roughly chop up them up.
2.     Take a thick bottom saucepan and melt one tablespoon butter until its softened and turning golden brown.
3.     Now add the onions and saut矇 till pinkish in colour. Add the other vegetables, stir well, being sure everything is coated with butter And if need be, add a little more butter. You can substitute butter for olive oil in this recipe.  
4.     Now add the green chili, vegetable stock and let the mixture boil till e carrots have become soft and squishy.
5.     Use a hand blender to puree the soup, or puree in batches in a food processor or blender.
6.     After the soup has been pureed, return to low heat and add the salt and pepper to taste.
7.      Serve the soup warm. This soup doesn’t taste very good hot.







Serving  Option 

1. You can add a piece of ginger to the soup for that warmth during the winter season.

2. Serve with a dash of cream and garnish with Cilantro for it to look more classic.

3. For a complete meal, garlic toast or a croissant as accompaniment would make a perfect date with the World Cup Matches. 


Benefits of eating Carrots


Benefits of eating Carrots

1. High cholesterol is a central point causing heart maladies, and normal utilization of carrots diminishes cholesterol levels.

2. A Carrot contains a number of antiseptic and antibacterial properties that make them ideal for boosting the immune system.

3. Fiber is very essential in maintaining good digestive health. Carrots, like most vegetables, have significant amounts of dietary fiber in their roots that effectively aids good bowel movement. 

4. And above all, we all know that the  Beta-carotene present in carrots helps in maintaining good eyesight and vision. 

So let's all be a rabbit and chomp on a carrot.




Saturday, 1 June 2019

Easy Aam Ka Panna Recipe

Hello Friends,

When you offer someone tea during Summers, they will flatly refuse due to the unbearable heat. However, offer someone a chilled glass of Aam Ka Panna ( Raw mango Sherbat) and they will never miss the deal.
We should make Aam ka Panna.

Aam Ka Panna Recipe


Summers are incomplete without making Aam Ka Panna. Truth be told everybody will love Aam Ka Panna. Making it consistently is currently the custom in the Irani household. So I am sharing a quick and easy recipe with you all today.

 I enjoy the unique tart flavor and the cool alleviating impact it has to my nerves and body. Simply Yummy...I make a large amount and store in glass bottles in the refrigerator. Make a concentrated form. Later add 3 parts of water ice and other ingredients to make delicious Aam ka Panna.


Aam Ka Panna Recipe


Aam ka Panna Recipe





Ingredients


1 kg of raw mangoes.
2 cups sugar/Jaggery
1 tbsp powdered cardamom

Few strands of Saffron/or saffron extract

Serving options


Roasted Jeera powder
Mint leaves, 
A dash of lime
Black Salt to taste 


Aam Ka Panna Recipe


Method

1. Wash the raw mangoes completely with running water. See that all the sticky substance is cleaned wee. Preferable to wash with salt and water. Later pat them dry.

2. Peel the mangoes and put the mangoes in a pressure cooker with just one cup of water.

3. Steam the raw mangoes for 3-4 whistles so that they become they cook completely.

4. Cool this mixture and then scoop out the pulp from the seed.

5. Now add the mixture back on low flame with sugar/jaggery, saffron, and crushed cardamom.

6. Churn this after cool with a hand blender and beat well. Mix it, till it turns into a smooth thick consistency like a syrup or concentrate.

7. This Aam ka Panna can be stored in glass bottles.

While Serving

Mix one part of Aam Ka Panna concentrate and 3 parts of water. Add a dash of rock salt, lime, and jeera powder. Garnish with mint and add crushed ice to enjoy it better.

Advantages

1. It quenches thirst and averts the unnecessary loss of salt and iron amid summer because of excessive perspiring.

2. Aam Ka Panna is viewed as gainful in the treatment of gastrointestinal issue.

3. It has an adequate quantity of Vitamin C.

4. It flushes out toxins and contaminations from the blood.

I can continue forever, yet I am certain you need to make the Aam ka Panna Recipe yourself.  So do try out this easy recipe and enjoy this Magical Summer coolant.

In this Aam ka Panba recipe you can substitute sugar with a sugar free sweetener however I will not know how you will enjoy the taste.  平平平平平平平平平

Monday, 27 May 2019

Indian Style mince kebab Recipe

Hello Friends,

Its that time of the year again. Ramzan, the month of feasting and fasting. Every year I cook up a few Ramzan specials and serve up an Iftaar party. Just so you can recollect, this is my post from Last year.

Indian Style mince kebab Recipe


This year, I prepared a few dishes too, but today I wish to share with you am Indian style mutton mince Kebab Recipe.  The good thing about this recipe is that I purchased my mutton mince at Meatigo.com an online portal.  Meatigo.com brings you India's best selection of world-class gourmet meat and delicatessen products and delivers it right to your doorstep. Meatigobelieves on selling only the highest quality meats from great farms & partners, the using precise preparation methods and a scientific approach in the way meats are cut, packed, stored and delivered. 






Ingredients

For the first Step
500g lamb mince
½ cup soaked Channa Dal
1 tsp ginger garlic paste
1 tsp crushed Cumin seed
3-4 whole red chilies
Dry whole Garam masala Spices
Salt to taste

Second Step - Marinade
1 green chilli, finely chopped
½ tsp red chilli powder
1 tsp garam masala
Handful of chopped Mint leaves,
Handful of chopped coriander leaves
2 eggs 
 Oil for frying

Indian Style mince kebab Recipe

Method


1.      Wash the mince well, but since its meat from Meatigo, it was clean and totally free of fat. Just one wash and mince was ready to be cooked.
2.      Add ingredients from set 1 - ginger garlic, salt, dry whole spices, and cumin seeds and washed channa dal to the washed mince.
3.      Put this in a pan on slow gas and cook until the water evaporates to make a dry paste. This will take 15-20 minutes to dry completely. Switch off the gas and let the mixture cool.
4.      Now add this mixture to a blender and blend till it becomes a fine pasty mixture.
5.      Place the lamb mince in a large bowl and mix together using your hands to ensure all the spices are evenly distributed.

6.      Now add finely chopped onion, green chili, coriander, mint, and beaten eggs.
7.      Make round palm size flat discs of the mince mixture and shallow fry in the pan till brown on both sides.
8.      Serve it hot with mint chutney and onions rings.

Note - You can add a boiled potato instead of channa dal but the taste changes completely.  Cut the spices if you are not used to it. Only garam masala and ginger garlic are enough to flavour your kebabs.

Indian Style mince kebab Recipe


 My Iftaar Table had falooda, Mango cream, vegetable sandwiches, channa masala and of course delicious lamb kebabs. Such an easy yet tasty recipe to do. Do let mekow in the comments below how you make your kebabs. 

Cheese Masala Toast Sandwich -- Sindhi Style

Cheese Masala Toast Sandwich -- Sindhi Style The first time I savoured a Sindhi Aloo Cheese Sandwich toast was almost two decades ago at...