Saturday, August 19, 2017

CHEESY SAVORY FRENCH TOAST(INDIAN STYLE)

Delicious and super easy breakfast recipe made from egg and bread. This is the perfect combination of toast. This looks fancy and quite easy to make.
INGREDIENTS

2 Bread

2 Eggs

1 Onion

1 tbsp Cream

Salt and Pepper to taste.

METHOD
Beat the eggs in a bowl. Add onions, cream, salt and pepper and stir well. Heat butter on a tawa. Dip the bread into the egg mixture and place them carefully on the hot tawa. As soon you turn on the other side put grates cheese on top and cover them with a lid for another 2 min or until cheese melts and bottom layer turns golden brown.
Slice them and serve hot :)

Enjoy!!

Wednesday, August 16, 2017

MALAI MUTTAR PANEER

Malai mutter paneer is very easy and rich in taste. Its is the best combination with any type of Indian flat bread. You can impress your family and friends making this thick creamy paneer gravy. I assure you that you guys will definitely like this recipe

INGREDIENTS

300 Grames Paneer

1 Cup Frozen peas

2 tsp Tomato puree.

2 tsp Jeera

Pinch of Ajwain

3 tbsp Malai or Cream.

1/4 Cup Milk

Salt to taste

1 tbsp Oil

Water as needed.

INGREDIENTS FOR GRINDING

2 Onions

2 Tomatoes

4 Cloves of Garlic

1/2 inch Ginger

10 to 12 Cashews

2 tsp Red chilly pd

1 tsp Turmeric pd

1 1/2 Coriander powder

1 tsp Kitchen king masala

1 tbsp Butter

Salt to taste.

METHOD 

Heat butter in a pan. Add garlic and ginger and fry for a min. Then add onions with salt and saute them till translucent. Put tomatoes and cashews and let it cook till tomatoes turns mushy. Add all the masala powder one by one and fry them for a min. Allow them to cool. Grind them into smooth paste and keep itside.
Heat oil a pan. Add jeera and allow them to splutter. Add the masala paste and saute it well followed by tomato puree and stir well till the oil separates from masala. Add required amount of water and milk and then drop in the peas. Cover with a lid and let it cook for 10 min under low flame. Sprinkle ajwain and add malai. Finally add paneer cubes and mix them gently. Garnish with coriander leaves and serve hot with parathas.

Enjoy!!

Monday, August 14, 2017

SEMIYA PAYASAM

Semiya payasam is the one of the easiest payasam that can be prepared in just 15 to 20 min. Whether its a festival or occasion or just a normal day, you can just make this yummy delicious payasam and make your day special.
INGREDIENTS

150 Grams Roasted Semiya

1 Liter Milk

1 Cup water.

400 grams Condensed milk.

2 tbsp Sugar or more

1 tbsp Cardamom powder

1 tbsp Ghee

Ghee fry ed dry fruits & nuts
METHOD
In a big vessel, add 1 tbsp of ghee and roast the roasted semiya only for 2 min just to heat it up. Transfer them into a plate. In the same pan, add milk and water and stir it well. Once it starts boiling, add condensed milk, sugar and stir continuously till the milk reduce a bit or starts thickening. Once its done, add the roasted semiya and cardamom pd. Boil for nearly 5 min and sim for 2 min. Switch off the gas and garnish with the ghee fry ed dry fruits nuts on top.

Serve hot

Enjoy!!

Tuesday, August 8, 2017

TAIKILE UNNDI

Tora leaves known as Taikele in konkani grows wild in most of the tropics and is considered a weed in many places. They tend to be bitter in taste. Check out for my taikile chutney here. Its fritters are popular here in Mglore which are crispy, spicy and is just perfect on rainy season. Recipe of fritters coming soon ;)
So coming back with the recipe, I had some leaf over taikile leaves and leftover patravode batter. So combining them both makes an awesome dish named Taikile Unndi which is spicy steamed dumpling which you can prefer having for dinner as well as for breakfast item. Therez no proper measurement for this as you need to add the roughly chopped leaves into the batter till the consistency becomes thick.

For the batter recipe cum palak undi please click http://sumascuisine.blogspot.in/2008/07/methi-leaves-dosa-and-unndi.html
INGREDIENTS

Leftover chopped Taro leaves

Leftover Patravode batter

Coconut oil.

METHOD
Mix the leaves in the batter till the consistency becomes thick. Grease the idly moulds and place 2 spoons of batter or fill the moulds with leafy batter and steam for about 15 to 20 min under low flame. Once its done. scoop out place them on plate.
Serve hot with coconut oil

Enjoy!!

MINI PAROTA

Parota is the layered flatbread made from maida flour. Its soo flaky and soo soft. Whenever parota struck my mind, the best combi I get is the chicken curry :)
Its a long process and was a bit tough for me though it was a first try. But the result was great as expected.  I followed the recipe of  one of my best inspiration Tarla dalal :)
INGREDIENTS
'
1 1/4 cup Maida

1/4 tsp Baking soda

1 tsp Sugar

1 tbsp Oil

Salt to taste

1/2 tsp Oil of kneading

4 1/2 tsp oil for brushing and greasing
METHOD
Combine all the ingredients in a deep bowl and knead into soft dough appro 1/2 cup of hot water. Cover the dough with damp muslin cloth and keep it aside for an hour. Knead again using 1/2 oil till smooth. Divide the dough into 6 small balls. Now grease the platform with 1/4 tsp oil.Rub it properly so that dough does not stick. Roll the dough as much as you can stretch. It should be as thin as a paper. Add 1/2 tsp of oil and spread it evenly. Now need to pull one corner of the dough and stretch like a fan, bringing all the sides together.  Roll it over again from one end to the other end to form a swiss roll seal the open end tightly at the bottom in the center. Apply some over this. Cover it with a damp cloth and let it rest. Heat tawa. Now take ball out and start spreading into thick roti and put it on the tawa. Apply ghee or oil and cook them on both the sides. Place them on plate and start crushing vigorously till the flakes separates. Repeat the same with rest of the dough.

Enjoy!!

Friday, August 4, 2017

GRILLED CHICKEN SAUSAGE PEAS FRY

Chicken sausage tempered with mild Indian spices and peas are so delicious and finger licking side dish for all chicken lovers. The grilled marks on the sausages are appealing and the addition of peas gives the entire dish a nice bright green and looks great. Its so simple and easy to make. With pulav or phulkas its a great combo. This is just perfect for trying any time and hope you all enjoy it.

INGREDIENTS

5 Chicken sausages

1/4 Cup Frozen peas

1 Onion

2 tsp Garlic chopped

2 tsp Red chilly pd

1 tsp Turmeric pd

11/2 tsp Garam masala.

Pinch of Amchur powder

Salt to taste.

3 tbsp Water

2 tsp Butter

METHOD

Take the sausages and cut into halves. Heat butter in a grilled pan. Place the sausages and fry them on both the sides till you get grilled marks on it. Transfer into a plate and cut into medium slighting pieces.

In the same pan, add leftover butter and onions and garlic. Fry till translucent. Put all the masala powder and finally the peas. If it too dry add sprinkle some water and mix well. Add the grilled sausages and saute well till all the masala gets nicely coated or also you can cover them and allow to cook under low flame for about 5 to 6 min .

Serve hot hot

Enjoy!!

Wednesday, August 2, 2017

TENDER COCONUT PUDDING

Tender coconut pudding from scratch that's homemade is a way better than the store bought mix. This is tried and tasted pudding from the site www.kothiyavunu.com. The texture is soo creamy cum rich due to the addition of grind ed malai in milk and condensed milk. Its soo delicious and therez noting better than this dessert. The best part I love is the tiny bits of tender malai when you spoon them is just incredible :)  Do try this for sure. For the recipe please click here

Enjoy!!