Category Archives: All Recipes By Ingredients

Recipe – Crispy Bread Squares

Aviary Photo_131563614474597916Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Bread Slice: 4
  • Besan (Gram flour): ½ Cup
  • Rice Flour: ¼ cup
  • Water: ½ cup or as required
  • Salt: 1 ½ teaspoon or to taste
  • Ajwain (carrom seeds): ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Green Chili: ½ teaspoon, finely chopped
  • Coriander Leaves: ½ Tablespoon, finely chopped
  • Cooking oil: 2 Tablespoon

Method

  • Add besan, rice flour, salt, carrom seeds, red chili powder, green chili and coriander leaves in a bowl. Mix all.
  • Add water and make a smooth batter. Not too thin, not too thick, a semi thick batter, like idli batter.
  • Heat a non-sticky tawa. Add ½ tablespoon oil and spread all over the tawa. Heat it for 1 minute.
  • Now cut each bread into 2 equal halves, and then cut each half into another 2 equal halves. So, we have 4 squares from each bread slice.
  • Now dip each square piece into the besan batter and gently coat all around.
  • Place this pieces on the tawa. Likewise fill as many pieces you can adjust on the tawa.
  • Let it cook for 2 minutes and flip all pieces gently.
  • Pour ½ tablespoon oil all over and let it cook for another 2 minutes.
  • Cook until both side is crispy and golden brown.
  • Take them out on a kitchen napkin.
  • Serve hot with green chutney or tomato sauce.

Cook’s Note

  • Do not leave the bread edges dipped in the batter for more time. Otherwise, bread would be soggy and would crumble in the batter.
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Recipe – Bhindi in Coconut Milk Gravy / Okra with Coconut Milk

Aviary Photo_131562854641340006Prep Time: 10 minutes

Cook time: 15 minutes

Serves: 2

Ingredients:

  • Okra / Ladyfinger/ Bhindi: 200 grams
  • Coconut Milk: 1/2 cup
  • Water: 1/4 cup
  • Salt: 1 teaspoon or to taste
  • Oil: 2 Teaspoon
  • Cumin seeds: 1/2 Teaspoon
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Green chili: ½ teaspoon, finely chopped
  • Turmeric powder: 1/2 teaspoon
  • Cumin powder: ½ teaspoon
  • Coriander Powder: ½ Teaspoon
  • Red chili powder: 1/4 teaspoon

Method

  • Clean the bhindis first using a wet napkin and then a dry napkin. Trim the edges of each bhindi and cut each bhindi into 4 vertical pieces and then into 1-inch long pieces.
  • Heat oil in a pan, add cumin seeds. When it changes color, add onion and ginger. Saute for 2-3 minutes or till onions are light brown. Add bhindi pieces, green chili, salt and turmeric. Stir and cover for 4-5 minutes in medium heat. Bhindis should be almost (80%) cooked.
  • Add coriander powder, cumin powder and red chili powder and roast for another 2 minutes in medium heat.
  • Add coconut milk and water. Mix well. Stir continuously until gravy starts to boil. Once it starts to boil, lower the heat and cook for 3 minutes in low heat.
  • Turn off the heat and serve hot.

Recipe – Veg Frankie / Veg Roll

Aviary Photo_131557744453297941Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 8 rolls

Ingredients

For the besan dosa or frankie base

  • Maida (Plain flour): 2 Cup
  • Salt: 1 teaspoon or to taste
  • Curd: 1 tablespoon
  • Water: as required
  • Oil: 1 tablespoon and as required to roast

For the Veg Stuff

  • Carrot: 1, peeled, washed and grated
  • Beet Root: 1, peeled, washed and grated
  • Green Beans: 5-6, washed and cut into small thin pieces, lengthwise
  • Onions: 1 medium, cut into thin pieces, lengthwise
  • Bell pepper: 1, washed and cut into thin pieces, lengthwise
  • Cabbage: 1/8 of a medium one, grated or thinly chopped
  • Potato: 2, boiled and mashed
  • Oil: 2 tablespoons
  • Garlic Cloves: 1 teaspoon, finely chopped or crushed
  • Ginger: 1 teaspoon, finely chopped or crushed
  • Green chili: 1 teaspoon, finely chopped or crushed
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Garam Masala: 1 teaspoon
  • Chat Masala: 1 teaspoon
  • Coriander leaves: 1 tablespoon
  • Lemon Juice: ½ tablespoon

For assembling:

  • Tomato Sauce: 2 Tablespoon
  • Green Chutney: 2 Tablespoon
  • Onion: 1 tablespoon, finely chopped
  • Green chili: 1 teaspoon, finely chopped
  • Cucumber: 2 Tablespoon, finely chopped

Method

  • In a bowl mix flour and salt. Add 1 tablespoon curd, 1 tablespoon oil and mix well. Add water to make a smooth dough. Cover the dough with a wet cloth and keep aside for 10-15 minutes.
  • Now heat 2 tablespoons of oil in a pan.
  • Add onion, ginger and garlic. Saute for 1 minutes.
  • Add carrot, beet root, beans, bell pepper, cabbage, green chili and salt. Mix well and cover for 3 minutes.
  • Remove the cover and add mashed potato, black pepper powder, garam masala and chat masala. Mix well and cook in high flame till the mix for 4 minutes or till all the water from the veggies are gone. Stir occasionally.
  • Turn off the heat. Add coriander leaves, lemon juice and mix well.
  • Heat a tawa.
  • Take the dough and divide into 8 equal portions. Roll each portion into balls. Roll each ball into a 6-inch diameter circle. Sprinkle little flour if needed while rolling.
  • Place the circle on the tawa in medium heat. Flip it after 30 seconds. Spread 1 teaspoon oil over it. Flip again and spread little oil in other side too. Using a flat spatula, press the circle so it becomes crispy. Flip and cook until both side has golden brown spots (not black).
  • Take out and place it on a wooden board. Spread ¼ tablespoon green chutney on the circle / roti. Now add 1 tablespoon of the cooked veg stuff in one vertical edge. Add little onion, green chili, cucumber and spread little tomato sauce. Fold ½-inch from both the horizontal edges and start rolling the roti pushing the stuffs tight.
  • Or else, just add all the stuff in the middle vertical line of the roti and fold both edges, one top of another and press gently.
  • Serve or cut into 2 pieces and serve.

Recipe – Garlic Cheese Toast

Cheese Toast
Cheese Toast

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Bread slices: 8
  • Grated mozzarella cheese: 1 cup
  • Green chili: 1 teaspoon, finely chopped
  • Garlic: 2 teaspoons, finely chopped
  • Fresh coriander leaves: 1 tablespoon, finely chopped
  • Butter: as required to toast the breads
  • Salt: 1 teaspoon or to taste
  • Black pepper powder or crushed: 1 teaspoon
  • Dried oregano: 1 teaspoon

Method

  • Heat 1 teaspoon butter in a small pan. Saute the garlic for 2 minutes. Add green chili and coriander leaves and saute for another 1 minute.
  • Melt the butter and spread evenly on both sides of each of the bread slices.
  • Toast them slightly (not brown, just slight crispy) using toaster or on a tawa in medium flame.
  • Take them out, cut diagonally each slice into 2 triangles.
  • On one side of each triangle, spread 1 tablespoon cheese, spread little sautéed-garlic-chilli and sprinkle some salt, black pepper powder and oregano.
  • Preheat the oven to 180 C / 350 F.
  • Place the bread slices on a baking tray (cheese filling should be facing up)
  • Bake them for 7-8 minutes or till the cheese melts properly.
  • If you are not using oven and cooking on tawa, then place the triangle pieces on tawa, lower the heat to slow and cover the tawa with a lid until cheese melts. Keep an eye on the bottom side of the slices as if you increase the heat, it may burn from bottom but upper cheese layer will not melt.
  • Serve hot.

Recipe – Kadai Paneer / Paneer Curry

Aviary Photo_131555128229070071Prep Time: 5 minutes

Cook Time: 25 minutes

Serves: 2

Ingredients

  • Paneers cubes: 1 cup or approx. 250 gm
  • Onion: 1 medium sized, chopped
  • Tomato: 3 medium sized, chopped
  • Green Bell Pepper: 1 medium sized, chopped
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Dried Red Chili: 1
  • Fresh milk cream: 1 Tablespoon
  • Oil /butter: 2 Tablespoon
  • Cashew: 10-12
  • Clove (Laung): 1
  • Cardamom(Elaichi): 1
  • Fennel Seeds(Saunf): 1 Teaspoon
  • Sesame seeds (White till): ½ tablespoon
  • Salt: 2 Teaspoon or to taste
  • Turmeric powder: ½ teaspoon
  • Black Pepper powder: 1 Teaspoon
  • Red chili powder: ½ teaspoon
  • Garam Masala: ½ teaspoon
  • Cinnamon Powder: ¼ Teaspoon
  • Honey or Sugar: 1 Teaspoon (Optional)
  • Water: as required

Method

  • Cut the paneer into 1-inch cubes pieces.
  • Heat 1 ½ tablespoon oil / butter in a pan.
  • Roast the cashew till light brown and take them out.
  • In the same pan, add the paneer cubes. Sauté for 3 minutes or until light brown and take them out.
  • In the remaining oil, add clove and cardamom. Saute for 1 minute.
  • Add onion, ginger and garlic. Saute for 3 minutes or till onions are light brown.
  • Add tomato, green chili and bell pepper. Saute for 3 minutes or till tomatoes are soft and mushy.
  • Turn off the heat.
  • Let it cool for 5 minutes.
  • Blend this onion-tomato mix with roasted cashews and sesame seeds to smooth paste.
  • Add ½ tablespoon oil in a pan, add fennel seeds.
  • Add the blended puree, fresh milk cream, salt, turmeric powder, black pepper powder, red chili powder, cinnamon powder, garam masala and honey. Stir well.
  • Add 1 cup of water, cover the pan and let it boil for 4-5 minutes.
  • Remove the cover. Add the paneer cubes.
  • Mix gently and cover the pan for 2 minutes.
  • Turn off the heat.

Cook’s Note

  • Do not add water, if you like it without gravy.

Recipe – Instant Coffee

coffee

Cook Time: 5 minutes

Serves: 2

Ingredients

  • Milk: 1 1/2 Cup
  • Water: 1/2 Cup
  • Sugar: 4 Teaspoon or to taste
  • Instant Coffee Powder: 3 Teaspoon or to taste

Method

  • Simmer milk, water and sugar for 3 minutes. Stir occasionally. lower the heat.
  • Take coffee powder in a small bowl and add 2 tablespoon of the hot milk. Mix well, so there are no lumps.
  • Add this coffee milk to the remaining milk and simmer for another 2 minutes.
  • Pour them on cups from little height, so milk becomes frothy.
  • Sprinkle little coffee powder on top and serve hot.

 

Recipe – Honey Lemon Tea

Lemon Tea

Prep time: 2 Minutes

Cooking Time: 3 Minutes

Serves: 1

Ingredients

  • Water: 1 ½ cup
  • Tea: 1 Teaspoon
  • Lemon Juice: 1 teaspoon
  • Salt: ¼ Teaspoon or to taste
  • Honey: 2 teaspoon
  • Black Pepper powder: 1/4 teaspoon

Method

  • Boil water and tea for 2 minutes
  • Strain and pour the water in a cup.
  • Add lemon juice, honey, black pepper powder and salt. Stir well and serve hot.

Cook’s Note

  • You may use Tea bags. Dip the tea bags in boiled water. Wait for 2 minutes. Squeeze out the tea bags. Add lemon juice, honey, black pepper powder and salt. Stir well and serve hot.