BREAD ROLLS

​Bread Rolls… A perfect evening snack with tea or coffee . It tastes awesome ,crunchy outside soft inside…Kids will love this for sure as it’s a deepfried and made of bread, and a easy way to make kids eat veggies..This can made in jiffy if you have boiled potatoes ready….

   Here I have used potato for filling /stuffing inside bread , you can replace it by paneer, cheese,mushroom ,boiled peas,boiled corn, capsicum, boiled and shredded chicken(keema) (anything of your choice)but method and procedure remains same

Let’s see the recipe 

INGREDIENTS 

•6 white /brown bread  (remove sides)

•2/3 boiled and mashed potatoes 

•1/4 cup shredded cabbage 

•1 grated carrots 

•2 chopped greenchillies (opt)

•Few springs coriander leaves chopped

•1/4 tsp chilly powder

•1/4 tsp garammasala 

•1/4 tsp asafoetida / hing 

•Salt to taste  

•1 tsp limejuice 

•oil for deep frying 

•1 egg (vegetarians can use cornflour slurry )

•bread crumbs for rolling

•water
METHOD 

▪Heat a kadai add 1tsp oil,add chilly powder, garammasala,hing saute lightly add greenchilles ,cabbage, carrots and fry for a minute add salt give a good mix add mashed potatoes, mix and switch off the gas and add limejuice ,coriander leaves mix well  )and leave this to cool

▪Or you can even mix all the above ingredients  in a bowl without frying and use for making stuffing as we deep fry the rolls after stuffing

▪In a wide container add sufficent water for dipping bread, now take a slice of bread dip in this water for a second or two,remove and squeeze tightly excess water by holding in between your palms 

▪Take sufficient potato filling and place in center of bread and roll well till it gets sealed properly , place this aside 

▪continue doing same with the rest of the bread slices 

▪Beat egg well with a pinch of salt

▪Now dip each slice of bread in egg mixture and roll well in bread crumbs(see that it’s coated well)and set each roll in a box with a lid and refrigerate for 30 minutes 

▪Heat oil well then reduce the flame on medium and deep fry rolls till golden 

▪Enjoy with ketchup 🙂

NOTE 

* Vegetarians can replace eggs with cornflour slurry  (1 tblsp cornflour mixed in1/4 cup water without lumps )

Bread Rolls 

 

CLAMS SUKKA

​CLAMS SUKKA also known as Marvai or Khubbe or Tisre or kalve or shell fish Sukka……Here is a manglorian style preparation using clams which is cooked in coarse coconut masala to semi dry consistency…..Enjoy this with boiled rice / steamed rice along with dal or with red rice porridge….
INGREDIENTS 

•150 pieces large clams 

•1 large onion chopped

•2 dry chillies 

•Few curryleaves 

•1/2 tsp mustard seeds 

•1 pod garlic peeled and crushed 

•1 tblsp ginger finely chopped 

•1 tblsp coconut oil or refined oil

•salt to taste 
FOR GRINDING MASALA 

•1 tsp oil 

•1 tsp cumin seeds 

•11/2 tblsp coriander seeds

•1 tsp black pepper corns  

•1/4 tsp fennel seeds 

•5 fenugreek / methi seeds 

•1 tblsp red rice (raw boiled rice or matta rice )

•12-15 dry chillies

•3/4  tsp turmeric 

•a gooseberry sized tamrind 

•3/4 cup fresh scraped coconut 
METHOD 

▪wash clams under running water for 3/4 times or till sand particles present in clams are washed away . 

▪Now place clams in a large vessel, add sufficient water and cook for 5-10 minutes or till all the shells get opened

▪let this cool for sometime,

▪After its cooled seperate the shell with the flesh part and keep aside (you can use only the flesh also but the real taste is with the shell)set this aside 

▪Preserve the cooked water,(using a stainer or carefully collect a glass full of top water as sand will be gathered at the bottom)

▪Heat a pan add oil , now add all the ingredients one after the other mentioned under grinding except tamrind and coconut and fry till a good aroma ,cool this

▪Grind the fried items to coarse powder, to this add coconut and tamrind and run mixer for 2 pulses or till everything is combined

▪Now heat pan add oil,when heated add crushed garlic, fry till red add onions, fry transluscent, add ginger, curryleaves and broken chilles fry for a minute 

▪Add clams, saute for sometime add salt as per requirement (add little as salt is present in clams),preserved water, give a good mix

▪close a lid and boil well 

▪add ground coarse masala, saute well

▪Cook closed on medium heat till semi dry

▪Now your clams sukka is ready to enjoy 
NOTE 

* the other way of using clams is cut open the shell and take the flesh part and use in the cooking but this is a tedious work so I usually follow above method ….

*when frying boiled rice for grinding see that it fluffs well,the purpose of using boiled rice is to get good texture ,taste and it also helps the shell to hold masala well

* if boiled rice is not available ,you can use normal rice which is available to you

*the real enjoyment of having clams sukka is with shells…

Clams Sukka 

 

SOYA PEPPER CHICKEN

Here is perfect restaurant type chicken recipe .This is quite simple to prepare but tastes mouthwatering!
   You need not require much ingredients also to prepare such awesome recipe…
  You can serve this as a starter or even as a sidedish…..Enjoy making this quick recipe within 20 minutes….

Recipe credit to chef Anand

Recipe is as follows

INGREDIENTS

•750 gms Chicken cleaned and washed ( medium pieces )
•8-10 Garlic peeled and crushed
•1 medium onion chopped
•4 springs curryleaves
•1 tsp garam masala
•1 tsp chilly powder
•1 tsp dhania powder
•1/2 tsp turmeric powder
•11/2 tsp coarse pepper powder (or more depending on taste)
•2 tsp soya sauce
•1 tblsp cornflour
• salt to taste
•2 tblsp oil
•1 tsp limejuice

METHOD

▪Add salt and turmeric to washed chicken and keep aside
▪Heat a kadai or pan, add oil heat well
▪Add crushed garlic,fry till raw smell goes,
▪Add onions fry till brown, add curryleaves, saute this for a minute
▪Add all dry powders like garammasala powder, red chilly powder, dhania powder fry well till oil seperates
▪Add chicken, sprinkle water cook this stirring till done
▪Add pepper powder,salt (as needed as we have already added in marination),soya sauce and saute all together well till combined
▪Add cornflour mix this well till each piece of chicken is coated with cornflour to get a roasted effect…
▪Switch off flame
▪Add limejuice mix and serve

NOTE
*Use chilly powder, pepper powder lime juice to individual taste ..

Soya Pepper Chicken

 

BRINJAL FRITTERS

A easy and quick tea time snack or a side dish to rice…..

INGREDIENTS

•1 brinjal sliced
•3/4 cup Gram flour
•2 tsp Rice flour
•5-6 curryleaves chopped(optional )
•Salt
•3/4 tsp chilly powder
•1/4 tsp asafoetida
•1/2 tsp cumin seeds
•a pinch cooking soda
•Water to bind the flour

METHOD

▪slice brinjals into rounds 1/2″ each and soak in salt water for 15 minutes
▪Mix gram flour, rice flour, curryleaves, salt,chilly powder, asafoetida,jeera mix well and water to form a thick batter…rest this 15 minutes
▪Add soda water (mix soda with a tsp water)
▪Drain water and keep brinjal ready
▪Beat well in one direction
▪Now dip brinjal slice in batter and deep fry till golden and crisp..

NOTE
* Other vegetables like potato,onion rings, sweet potato,ridgegourd,raw banana,  yam,bitter gourd,paneer,breadfruit,spinach,malabar spinach,ajwain leaves can be used in same batter

Brinjal Fritters

 

BREAD BESAN SESAME TOAST

Are you thinking something for tomorrow’s breakfast then I am here with a easy and quick recipe for you all…
Bread Besan Sesame Toast or You can say a vegetarian bread omelette …
      You can also top it with generous amount of cheese grated and enjoy!

INGREDIENTS

•1 cup besan / Gramflour
•6 bread slices or as needed
•2 chopped greenchillies
•1 medium tomato chopped
•1 medium onion chopped
•2 tblsp coriander leaves chopped
•1/2 tsp chilly powder
•a pinch turmeric powder
•1/4 tsp garammasala powder
•1/4 tsp asafoetida
•1/4 tsp cumin powder
•1/4 tsp dhania powder
•Salt to taste
• water as required
• oil/butter/ghee
•2 tblsp Sesame seeds  (white Til)

METHOD

▪In a wide container add besan with onions, tomato, chillies, coriander leaves ,all dry powders along with water to a thick batter…
▪Now dip each slices of bread in the besan mixture
▪Make sure that veggies stick to bread slices or just add on the bread slices with the help of a spoon.

▪Heat a griddle, add ghee and place the bread slices, sprinkle some sesame seeds on top and fry this both sides on medium heat till crisp …
▪Cut to desired shapes and serve
▪Enjoy as it is done,with time it becomes soggy…

NOTE
*can add grated carrots, capsicum, cheese …
*Besan can be replaced with eggs

Bread Besan Sesame Toast

 

MISAL PAV / BREAD

Misal Pav/Bread…..here is a popular Maharashtrian breakfast recipe of misal pav where sprouted moong is used in a spicy masaledar gravy and is served along with Farsaan(besan sev,raw onions ,lime and coriander leaves ….This gravy is enjoyed with pav /bread….A unique taste and combination just like a chaat but not a chaat …

Recipe credit to Sarita Bhat….

INGREDIENTS

• 1 cup Sprouted moong
•1 Onion chopped
•1 tsp ginger garlic paste
•2 tsp chilli powder
•1 tsp dhania powder
•1/2 tsp cumin powder
•2 large tomatoes chopped
•Salt to taste
▪FOR GRINDING MASALA
•1 tblsp coconut (dry /fresh)
•1 large onion chopped
•1 piece cinnamon
•3 cloves
▪FOR SEASONING
• 1/4 tsp asafoetida / hing
• 1/2 tsp mustard seeds
• 1 tblsp oil
•Few curryleaves
▪FOR SERVING
•Farsaan as per requirement
•Chopped onion as per requirement
•Coriander leaves for garnishing
• lime

METHOD

▪pressure cook moong for 2 whistles ..
▪Heat a pan and add dry coconut , fry light brown ,add onion chopped fry till golden along with cinnamon & clove…. cool this and grind to a fine paste and keep it ready…
▪Heat oil in a kadai, add musturd,wait till this pops add  curryleaves, hing and fry for 30
▪Add chopped onion fry light brown , add ginger garlic paste and  fry till raw smell goes off
▪Add chilli powder, dhania powder, Jeera powder and  fry well till oil seperates…
▪Now add chopped tomato fry till soft and mushy .
▪Add boiled moong , add ground masala, 2 cups of water ,salt to taste boil this on medium heat for 10-12 minutes
▪check salt and remove from fire
▪Sprinkle coriander leaves and give a good mix and serve ..
▪Serving instructions : In a bowl add  Misal gravy, Farsaan, chopped onion , coriander leaves  and lime juice enjoy this with pav or bread.
NOTE
* Farsaan is nothing but thick besan sev you can use any mixture available to you…

Misal Pav

 

POTATO CHILLI GARIC

A spicy side dish to rice using potatoes..

INGREDIENTS

•3 Potatoes chopped into cubes
•10 -12 dry red chillies (depending on size of potatoes )
•10 flakes garlic
•1/4 tsp turmeric
•1/2 wisked thick curds
•1 tblsp oil+ghee each
•salt as per taste
•coriander leaves chopped for garnishing

METHOD
▪Boil red chillies in water till soft,cool this and grind chillies along with garlic to fine paste
▪Mix this with curds and keep aside
▪Heat a thick iron kadai add oil and ghee , heat well add turmeric, potato chunks saute this till cooked and crisp(Sprinkle water if necessary )
▪add the chilly paste mixture, salt to taste and cook on medium heat closed for 5 minutes
▪Cook 3 minutes on high till all masala are coated well to potatoes and becomes dry…
▪Garnish with chopped coriander leaves and enjoy with sambar rice/dal rice /rasam rice…

NOTE
* Reduce or increase chillies as per taste
*this is a spicy preparation
*baby potatoes can be used for better appearance
*lime juice can be added if necessary

  Potato chilly Garlic

 

SIMPLE DAL FRY

Here is a basic dal fry Recipe….Easy quick to cook..delicious in taste
  Goes well with plain rice or Rotis or chapatis or pulkas or with any flavored rice….
I enjoyed my dal fry with steamed rice, papad and potato chili garlic dry….For potato chilli garlic recipe click here http://wp.me/p5M7RU-qM

INGREDIENTS

•1 cup Tuvar dal(piegon peas/yellow lentils )
•1 inch ginger chopped
•5 flakes garlic crushed /chopped
•2 slit greenchilles
•1/2 -3/4 tsp cumin seeds
•1/2 tsp turmeric powder
•1 tsp garammasala powder
•1 tblsp  coriander /dhania powder
•1 tsp cumin / jeera powder
•1 tsp chilly powder
•salt to taste
•1medium onion finely chopped
•2 medium tomatoes chopped
•1 tblsp Butter /oil
•1 tsp limejuice
•2 tblsp chopped coriander leaves

METHOD

▪Wash and soak dal for about 2 hrs
▪Add 2 drops oil ,turmeric ,ginger and garlic to soaked dal and pressure cook for 3 whistles
▪after pressure is released, open lid and mash dal to paste and keep ready
▪Heat a pan /kadai add oil or butter (or both, melt add cumin seeds let this pop,
▪Now add onions , greenchillies and saute till transluscent
▪Add tomatoes stir well for a minute
▪Add dhania powder, jeera powder, chilly powder, garammasala and salt saute well for 30 seconds
▪add ready dal,cook  for sometime or till a good boil
▪Remove from fire and add limejuice and garnish with chopped coriander leaves
▪Now dal is ready to be enjoy with rice / roti /chapatis /pulkas /jeera rice/Ghee rice…

NOTE
* Ghee always can be used for frying
* If you find dal too thick add water as required to get desired consistency
*You can replace tuvar dal by black masoor dal
*POTATO CHILLI GARIC recipe

POTATO CHILLI GARIC

Simple Dal Fry

 

SCHEZWAN VEG FRIED RICE

Schezwan fried Rice is an Indo-chinese cuisine and quite popular on the restaurant menus…. It is spicy and flavored with unique blend of sauces.
         To make schezwan fried rice a particular spicy sauce /paste/red paste is added along with regular sauces….This adds unique spicy taste to the dish other then that of normal fried rice…
  The same recipe can be replaced with noodles ,which is also a popular on the menu….
  Vegetables can be replaced with chicken , eggs, prawns….or can be used altogether which is popularly known as mixed Schezwan Fried rice….Enjoy this doing with your own choice of meat…

INGREDIENTS

•3 cups cooked basmati /jeera sambar  rice
•1 tblsp chopped garlic
•1 tsp ginger chopped
•1 chopped greenchilles
•1 small onion chopped
•1 small carrot finely chopped
• 4 beans finely chopped
•1medium capsicum diced
•5 Mushroom chopped
•1cup cabbage finely sliced
•3 springonion greens
•2 tsp soya sauce
•1 tsp vinegar
•1/2-1 tsp Sugar
•Salt to taste
•2 tblsp Oil
▪For making Schezwan paste
•8 dried red chillies
•8 cloves garlic peeled

METHOD

▪For making schezwan paste soak red chillies in hot water,till water comes to room temperature, separate chilles from water and grind along with garlic cloves using chilli soaked water (little)till smooth thick paste.
▪Heat a wide wok add oil, heat this on high fire till smoke, add garlic , ginger fry golden add onions fry this for a minute
▪Add carrot and beans fry till 3/4 cooked
▪Add capsicum,Mushrooms saute well
▪Add 2 tblsp schezwan paste, fry well till raw smell disappears
▪Add soya sauce, vinegar fry well
▪Add cabbage saute well for a minute
▪Add salt ,sugar toss well
▪Add cooked rice , spring onions and toss well till everything gets combined…
▪Enjoy with any chinese Manchurian dry or gravy,I enjoyed with Baby corn manchurian dry… ☺

NOTE

*Rice must be just perfect for making fired rice,it should not be mushy or undercooked
*Usually I soak rice for 10 minutes, then add 11/2 cup water to 1 cup rice along with salt and few drops of oil and cook for 2 whistles ,when pressure is released I spread rice on a tray to cool down, this helps rice to get separated and avoids further cooking
*Leftover rice can also used for making fried rice but make sure they are perfect
*Rice can be replaced with noodles
*Same recipe can be done with eggs,minced chicken ,prawns,vegetables of your choice …
*Always Chinese cooking to be done on high flame from the starting till the end so keep all things ready near the cooking place..
*When using meat you can cook it prior or fry along with onions till cooked then add sauces…
*Adjust schezwan paste according to individual taste

Schezwan Veg Fried Rice

 

INSTANT BREAD MEDU VADA

  Here is an instant way of making medu vada within 15 minutes……
Usually medu vadas are done with urd dal batter which needs soaking and then grinding but here there is no soaking or grinding ,only mixing all ingredients and deep frying it……Best starter recipe,party snack,or enjoy instantly with idlis for breakfast ….
This is so tasty just like madur vadas and you can’t even notice that its made with bread….
   I had seen this in a cookery show long back(won’t remember the name as it was written in my recipe book but I like to thank them here for sharing such a easy and quick recipe ) and wanted to give it a try but couldn’t, got a chance to try it today as some brown bread were laying stale and I wanted to clear it off….so prepared this ….
   It’s very crisp outside and soft inside and it’s non oily too,usually recipes made with bread soaks more oil but this is non oily (I was surprised )…in every bite you can feel all the flavor present in it,here and there crunchyness of onions,coconut,….A must try recipe…..

INGREDIENTS

•4 brown bread  (any bread can be used)
•1/4 cup thick fresh curds (beaten well)
•2 tblsp rice flour
•1 tblsp Chiroti rawa(fine semolina )
•1 finely chopped greenchilles
•1 small onion chopped
•Few chopped curryleaves
•Few coriander leaves chopped
•1/2 tsp cumin seeds
•1 tsp ginger finely chopped
•2 tsp chopped coconut pieces
•salt to taste
•Oil to deep fry

METHOD

▪Take a mixing bowl , add bread slices and crumble it roughly,to this add all the other ingredients and make a firm dough (if necessary add curds to make it firm)
▪Heat oil in a kadai
▪Meanwhile make big equal balls(makes 5 balls),slightly flatten it and make a whole in the middle
▪Now deep fry this both sided in medium hot oil till golden
▪Enjoy this hot with sambar or with chutney
▪I enjoyed with both..

NOTE

* Use fresh curds, a day old is ok
*any bread like brown,milk,white ,multigrain bread will do..
*If your mixture is thin then adjust it using bread ,rawa and rice flour…

Instant Bread Medu Vada