Print Friendly and PDF

Tuesday, February 28, 2017

Avocado Sandwich Recipe - A Lunch Box Recipe For Kids / Healthy Lunch Box Recipes

images of Avocado Sandwich Recipe - A Lunch Box Recipe For Kids / Healthy Lunch box recipes
Avocado sandwich
Ingredients for Avocado spread
Avocado-1
(scoop out the flesh)
Coriander leaves-1tbsp
Lemon juice-1/2tsp
Green chillies-1/2
Salt & Pepper to taste
(blend everything in a blender to a semi smooth consistency,do not add water)
Other ingredients
Tomato ketchup-1tbsp
Butter-1tsp
(Mix butter & ketchup to a smooth consistency)
Bread slices
Method
Take one slice of bread spread the avocado mixture evenly.
Place another slice on top & spread the ketchup & butter mixture evenly.
Finish it with another bread slice,cut & serve.

Note:
You can add vegetables like tomato,cucumber,lettuce,etc.
Removing crust is optional.

Thanks for visiting!

Friday, February 24, 2017

Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe

My blog has completed 8 years and stepping into its 9th year.Thanks to each and everyone for your continues support and encouragement.
images of Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe
Besan Khoya Burfi
Ingredients
Besan / Chickpea Flour -1 cup
Sugar - 1 cup
Unsweetened Khoya/Mawa/Kova - 1 cup
Ghee - 1/2 cup + 2 tbsp
Cardamom - 8
Chopped almonds- 8
Chopped pistachio - 8
Saffron a generous pinch
images of Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe
Method
Take a mixi jar add sugar & cardamom,grind to a fine powder.
Grate or crumble mawa/khoya and keep it aside.
Chopped both the nuts.
Grease a tray with ghee & sprinkle some nuts & saffron.
images of Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe
Besan Khoya Burfi
Take a non stick pan add ghee & besan,roast till colour changes & raw smell has disappeared.
Now add the mawa/khoya  mix till everything is well roasted & combined.Cook for couple more minutes to become thick.
Switch off the stove cool the mixture when still warm add powdered sugar remaining nut & saffron.
Mix well switch on the stove and slightly heat the mixture before pouring out into the tray.
Spread evenly and pat it well,cool the mixture & cut into desired shape.
Note:
a) Roast the besan well otherwise the sweet will still have raw taste & smell.
b) If using sweetened mawa then reduce sugar content.
c) I have reduced the ghee quantity here if you want then add more.
d) Before pouring into the tray just heat the mixture a bit.
e) If you think the mixture is dry sprinkle some hot water or milk and cook it on stove for a minute.

Thanks for visiting !


Sunday, February 19, 2017

Khoba Roti Recipe / Masala Khoba Roti Recipe / Rajasthani Khoba Roti Recipe

images of Khoba Roti Recipe / Masala Khoba Roti Recipe / Rajasthani Khoba Roti Recipe
Khoba Roti
Ingredients for the dough
Whole wheat flour - 1 cup
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Ajwain - 1/4 tsp
Ghee - 2 tbsp
Chopped fresh coriander leaves - 2 tsp
Hot water - 1/4 cup
Other ingredients
Ghee to pour on top of roti
images of Khoba Roti Recipe / Masala Khoba Roti Recipe / Rajasthani Khoba Roti Recipe
Khoba Roti
Method
Take a bowl add wheat flour,salt,turmeric powder,red chilly powder,coriander leaves,ajwain & ghee.Mix it well till it resembles like bread crumbs.
Now slowly pour water little by little to form a firm dough.Apple little ghee on top cover & rest it for 5 minutes.
You can divide the dough into two or just roll out to one roti.
Roll this dough to a semi thick disc about 1/2'' thick.
Take a knife and make cuts on one side of the roti.
Place this roti on a tawa and in medium low heat cook,when the dough is still raw on top pinch the dough fully to make a pattern ( see the picture).
Once the bottom is light brown flip to the other side & cook till light brown.
Lastly you can directly place it on the gas flame or use a wire mesh  for a minute to get a slight colour to your roti ( This step is optional ).
Remove it on a plate & pour 2 to 3 tsp of ghee on the holes of the roti.
Serve them hot with Dal or Raita.
Note:
a) Without spices you can also make plain khoba roti.
b) Grated garlic or kasturi methi can also be added for extra flavour.

Thanks for visiting !

Thursday, February 16, 2017

Thakkali Sadam / Tomato Rice Recipe / South Indian Thakkali Sadam / South Indian Tomato Rice Recipe / Easy Tomato Rice Recipe

images of Thakkali Sadam / Tomato Rice Recipe / South Indian Thakkali Sadam / South Indian Tomato Rice Recipe / Easy Tomato Rice Recipe
Thakkali Sadam
Ingredients for tempering
Oil - 3 tsp
Ghee - 2 tsp
Mustard & Urad dal - each 1 tsp
Fennel seeds /Somph - 1 tsp
Cloves - 2
Cinnamon - 1
Other ingredients
Jeeraga samba rice - 1 cup
(or use any rice you prefer)
Water - 2 & 1/2 cups
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Slit green chillies - 3
Sliced garlic - 4
Curry leaves few
Thinly sliced onion - a handful
Diced small tomato - 3
( I used cocktail tomato with vine)
Coriander leaves for garnish
Method
Heat oil & ghee in a pressure cooker.
Add the tempering ingredients,fry for few seconds.
Now add the onion,garlic,green chillies & curry leaves,fry till its light brown.
Add the tomato & fry till its mashed,add the spices & fry for a minute.
Add the rice & pour water,check for salt,close it with the lid.
Pressure cook for 2 whistles & switch off the stove.
Once cooled open the pressure cooker garnish with coriander leaves & serve hot with raita.

Note:
a) Garam masala or pudina/mint leaves can be added for extra flavour.
b) You can also add some peas its optional.

Thanks for visiting !




Sunday, February 12, 2017

Dimer Chop Recipe / Bengali Dimer Chop Recipe / Potato Egg Chop Recipe / Dimer Chop Recipe / Bengali Dimer Devil Recipe / Egg Devil Recipe

images of Dimer Chop Recipe / Bengali Dimer Chop Recipe / Potato Egg Chop Recipe / Dimer Chop Recipe / Bengali Dimer Devil Recipe / Egg Devil Recipe
Dimer Chop/Egg Chop
Ingredients for outer covering
Boiled potato - 3 medium size
Chopped onion - 1/2
Chopped green chillies - 1
Ginger & Garlic Paste - 1 tsp
Chopped coriander leaves - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Coriander & Cumin seed powder - together 1 tsp
Chaat Masala powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tsp
images of Dimer Chop Recipe / Bengali Dimer Chop Recipe / Potato Egg Chop Recipe / Dimer Chop Recipe / Bengali Dimer Devil Recipe / Egg Devil Recipe
Dimer Chop/Egg Chop
Method
Heat oil in a pan add onions & fry till its brown.
Now add the green chillies,ginger & garlic paste,saute till raw smell disappears.
Add all the spice powders & quickly give a mix.
Now add the mashed potato & chopped coriander leaves,mix till everything is well combined.
Switch off the stove and let the mixture cool,divide into 6 equal size balls.
Filling Ingredients
Eggs - 3
Salt & Pepper to taste
Method
Boil the eggs remove the shells.
Cut the eggs into half & sprinkle salt & pepper on top.
Coating ingredients
Egg beaten - 1
( or dilute maida/all purpose flour in water to make a semi thick paste for coating )
Bread crumbs as needed
Other ingredients
Oil to deep fry
images of Dimer Chop Recipe / Bengali Dimer Chop Recipe / Potato Egg Chop Recipe / Dimer Chop Recipe / Bengali Dimer Devil Recipe / Egg Devil Recipe
Dimer Chop/Egg Chop
Method
Take a piece of egg cover it fully with the potato mixture to give an oval shape.
Dip it in maida liquid or beaten egg then roll in bread crumbs,make sure all sides are well coated.
I usually do a double dipping process to make sure while frying they don't break.This is optional.
Keep it in fridge for 30 minutes,heat oil in a pan and deep fry them in hot oil till crisp and light brown on all sides.Remove it on a kitchen tissue.
Serve them hot with any dip of your choice.
Note:
a) As these egg chop is heavy i usually give a double coating to make sure they don't break while frying.
b) While frying the oil should be hot otherwise they will break.
c) Before dropping it in the hot oil press the chop all sides to make sure they are sealed well.

Thanks for visiting !

Thursday, February 9, 2017

Avocado Methi Poori Recipe / Avocado And Fenugreek Leaves Poori Recipe

images of Avocado Methi Poori Recipe /Avocado And Fenugreek Leaves Poori Recipe
Avocado Methi Poori
Ingredients for the dough
Wheat flour 1 & 1/2 cups
Maida-1/2 cup
Salt to taste
Turmeric powder & Red chilly powder-a pinch
Ajwain-1/8tsp
Curd-1tbsp
Sugar a pinch
Frozen methi leaves/fenugreek leaves-1 cube thawed
( you can also use fresh leaves)
Mashed avocado-1 medium size
Water required amount
Other ingredients
Oil-to deep fry
Method
Take all ingredients in a bowl,sprinkle very little water if needed to make a tight dough.
Make small balls from the dough,roll it into a semi thick dish.
Deep fry these poori in hot oil till light brown on all sides.
Serve it hot with any gravy of your choice.

Thanks for visiting !

Sunday, February 5, 2017

Aloo Mutter Paratha / Matar Aloo Paratha / Indian Bread with Peas Potato Stuffing

Aloo Mutter Paratha recipe/ Matar Aloo Paratha recipe/ Indian Bread with Peas Potato Stuffing
Aloo Mutter Paratha
Stuffing Ingredients
Boiled & mashed potato-1medium size
Frozen peas -1 cup
(Thawed & coarsely ground)
Chopped coriander leaves-2tbsp
Chopped onion-1tbsp
Grated ginger-1/2tsp
Chopped green chillies-1 large
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Amchur powder/Dry mango powder- less than 1/8tsp
Oil-1tsp
Jeera/Cumin-1tsp
Method
Heat oil temper it with jeera.Add the onion,ginger,green chillies saute till its light brown.
Now add the peas fry till raw smell has disappeared.Add the dry masalas and fry for 1 to 2 minutes.
Add the potato mix till everything is well combined.
Switch off the flame and mix the coriander leaves.
Divide the mixture into equal size balls.
Outer covering ingredients
Whole wheat flour-2 cups
Salt to taste
Oil-1tsp
Warm water-required amount
(Mix all above ingredients together in a bowl.Pour water & form a soft dough.Cover & keep it aside for 5 minutes)
Method
Divide the dough into small equal balls.Take a small ball of the dough,shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.

Thanks for visiting !