Category Archives: Bread

Recipe – Chili Cheese Sandwich

Aviary Photo_131483406275682463

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 2

Ingredients

  • Bread slices: 4
  • Grated mozzarella cheese: ½ cup
  • Green chili: 2, finely chopped
  • Green bell pepper: finely chopped, 2 tablespoons
  • Fresh coriander leaves: 1 tablespoon, finely chopped
  • Butter: 1 tablespoon
  • Salt: ½ teaspoon or to taste
  • Black pepper powder or crushed: ½ teaspoon
  • Dried oregano: ¼ teaspoon

Method

  • In a bowl, add grated cheese, green chili, bell pepper, coriander leaves, salt, black pepper powder, dried oregano and mix it well.
  • Take 1 slice of the bread and spread half of the mix evenly on one side of the slice. cover it with another slice of bread.
  • You can have it raw. Or, roast / grill both sides using butter on a Tawa or sandwich maker or grill.
  • Serve with green chutney or tomato sauce.
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Recipe – Chili Cheese Toast

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 2

Ingredients

  • Bread slices: 4
  • Grated mozzarella cheese: ½ cup
  • Green chili: 2, finely chopped
  • Green bell pepper: finely chopped, 2 tablespoons (optional)
  • Fresh coriander leaves: 1 tablespoon, finely chopped
  • Butter: 1 tablespoon
  • Salt: ½ teaspoon or to taste
  • Black pepper powder or crushed: ½ teaspoon
  • Dried oregano: ¼ teaspoon

Method

  • Melt the butter and spread evenly on both sides of each of the 4 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 green chili and bell pepper, 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 10-15 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 and cover the pieces 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 with tomato ketchup.

 

Recipe: Pav Bhaji / Mumbai Street Style Pav Bhaji

IMG_20170718_210313Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients

For the veggies:

  • Potato: 2, peeled, washed and chopped into small pieces
  • carrots: 2, peeled, washed and chopped into small pieces
  • Green beans: 7-8, trimmed, washed and chopped into small pieces
  • Cauliflower: 1/2 cup, washed and chopped into small pieces
  • Red Beetroot: 1,  peeled, washed and chopped into small pieces
  • Green Peas: 1/4 cup
  • Salt: 1 ½ Teaspoon or to taste
  • Turmeric powder (haldi): 1 teaspoon
  • Water: 2 cups

For the bhaji masala

  • Oil / butter: 2 tablespoons
  • Onion: 1 medium sized, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Green chili: ½ teaspoon, finely chopped
  • Dried Red Chili: 4
  • Tomato: 3 medium sized, chopped
  • Capsicum (Bell pepper): 1 medium sized, finely chopped
  • Spring onion: 1 tablespoon, finely chopped
  • Pav bhaji masala: 2 tablespoons

For Garnish:

  • Coriander leaves: 1 tablespoon, chopped
  • Mint Leaves: ½ tablespoon, chopped

For the Pav:

  • Pav (Bread Buns): 8
  • Butter: 2 tablespoons
  • Pav Bhaji Masala: ½ tablespoon
  • Coriander leaves: ½ tablespoon

For serving:

  • Onions: 1, cut into circles, then separate the rings
  • Lemon: 1, cut into 8-10 pieces.

Method

  • Boil the chopped potato, beetroot, carrot, beans and cauliflower with salt, turmeric powder and water (not more water) until well cooked in a pressure cooker (2-3 whistles).
  • Turn off the heat and once the extra steam is out from pressure cooker open the lid.
  • Mash all the veggies in the water using a masher. If water is more, then drain some before mashing.
  • Heat 1 tablespoon oil/butter in another pan.
  • Add onion, dried red chili, garlic and ginger and saute for 2-3 minutes.
  • Add tomato and green chili. Saute for another 2-3 minutes.
  • Turn off the heat and let it cool completely.
  • Blend this sautéed mix to a smooth paste.
  • Heat 1 tablespoon oil/butter in the same pan.
  • Add Capsicum, spring onion, green peas (matar) and saute for 2-3 minutes.
  • Add pav bhaji masala and saute for 30 seconds.
  • Add the onion tomato puree and saute for 2 minutes.
  • Add little salt according to the paste. Veggies are already boiled with salt, so no need to add more salt.
  • Add the boiled and mashed veggies.
  • Mix well and let it boil for some time.
  • Cook for 4-5 minutes and turn off the heat.
  • Garnish with coriander and mint leaves.
  • Heat 2 tablespoon butter on a non-stick tawa, sprinkle some chopped coriander leaves and pav bhaji masala on it, place the pavs (bun breads) and roast both sides.
  • Serve the roasted pavs with bhaji, onion rings and lemon wedges.

IMG_20170718_210316

Recipe: Avocado Sandwich

IMG_20170620_175212

Prep Time: 5-6 Minutes

Cook Time: 10 Minutes

Serves: 2

Ingredients

  • Bread Slices: 6 pieces
  • Avocado: 1 large
  • Coriander Leaves / Cilantro: 1/2 tablespoon, chopped
  • Salt: 1 teaspoon
  • Black pepper powder (kali mirch): 1/2 Teaspoon
  • Green chili / Jalapeno: 1/4 Teaspoon, chopped (optional)
  • Olive oil: 1 teaspoon (optional)
  • Lime juice: 1 teaspoon
  • Butter: As required to toast the sandwich

Method:

  • Divide the avocado into 2 halves. Take out the seed. Scoop out all the pulp using a spoon.
  • In a bowl, add the pulp and using a fork mash it to smooth paste.
  • Add coriander leaves, salt, black pepper powder, green chili, olive oil, lime juice and mix it well.
  • Take 1 slice of the bread and spread 1/3rd of the mix evenly on one side of the slice. cover it with another slice of bread.
  • You can serve it like this or can roast / grill both sides using butter in a Tawa or sandwich maker or grill until both sides are light brown and crispy.
  • Serve with green chutney or tomato sauce.

Cook’s Note:

  • You may use whole wheat bread or multigrain bread instead of plain white bread.
  • Green chutney Recipe

 

Recipe – Bread Sticks / Crispy Bread Finger Fries

img_20170615_170752.jpgPrep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Bread Slice: 8
  • 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
  • Cooking oil: as required for frying

Method

  • Heat oil for deep fry.
  • Add besan, rice flour, salt, carrom seeds, red chili powder in a bowl. Mix all.
  • Add water and make a smooth batter. Not too thin, not too thick, a semi thick batter.
  • Now cut each bread’s ½ inch thick edges. All 4 edges. Keep the middle soft portion to make sandwich. We will not use the middle soft portion in this recipe. Checkout the recipes pictures in the last slideshow.
  • Now dip each edge piece into the besan batter and gently coat all around.
  • Deep fry them in hot oil or, shallow fry until golden brown and crispy.
  • Take them out on a kitchen napkin.
  • Serve hot with green chutney or tomato sauce.
  • Enjoy with ginger tea.

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.
  • Checkout the below slideshow for the recipe pictures.

 

Recipe: Black Bean Patty Burger

Burger

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Serves: 6

Ingredients

For the Black Bean Pattie:

  • Black bean: 1 cup
  • Potato: 2 medium sized
  • Ginger green chili, finely chopped or paste: 1 Teaspoon
  • Chat masala or garam masala: 1 teaspoon
  • Salt: ½ tablespoon or to taste
  • Lemon juice: a few drops
  • Corn flour: ¼ Cup
  • Water: ¼ cup
  • Bread Crumbs: ¼ Cup
  • Oil: As need to deep fry or shallow fry the cutlets

Other ingredients:

  • Burger Bread Buns: 6
  • Butter: 1 tablespoon or as required to toast the sandwich
  • Sliced Cheese: 6
  • Onion: 1 medium sized
  • Tomato: 1 medium sized
  • Green bell pepper (capsicum): 1 medium sized
  • Black Salt: ¼ teaspoon or to taste
  • Black pepper powder (kali mirch): 1/2 Teaspoon
  • Chat Masala Powder: 1/2 Teaspoon
  • Mayonnaise: 3 tablespoons
  • Tomato sauce: 3 Tablespoon
  • Lettuce salad leaves: 6 pieces, little bigger than the burger size

Method

For the black bean patty:

  • Wash the black bean 2-3 times and soak in water for 5-6 hours.
  • Boil the black beans with salt and water.
  • Drain the excess water.
  • Mash the black beans.
  • Boil potato, peel and mash. Add it in the mashed black beans.
  • Add ginger, chili, salt, chat masala, lemon juice and mix well.
  • Mix corn flour and water in a bowl and make a smooth batter. Keep it aside.
  • Take bread crumbs in a plate.
  • Divide the bean potato mix into 6 equal portions. Roll them into balls. Press each ball to make a thick circle same size as the burger bread bun size.
  • Now, dip the prepared cutlet into the corn flour mix and then drop it gently into bread crumbs. Cutlet should be well coated with bread crumbs on both the sides.
  • Deep fry in a pan or shallow fry the cutlets on a tawa.

For the burger dressing:

  • Cut the onion, tomato, green bell pepper into thin circles.

For the Burger assembling:

    • Divide each burger bun into 2 halves and roast both sides of each halves on a tawa using butter until light brown.
    • Take one half of the bun, spread ½ tablespoon tomato sauce.
    • Place a bean patty on top of it.
    • Place a lettuce leaf piece and 1 circle of each onion, tomato and bell pepper.
    • Sprinkle some black salt, black pepper powder and chat masala.
    • Dip the cheese slice in little warm water and place on the patty.
    • Take another half of the bun, spread little mayonnaise and cover the top of it.
    • Likewise make all the 6 burgers and serve.

 

Recipe: Veggie Patty Burger

Aviary Photo_131521391581374228

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Serves: 6

Ingredients

For the Veggie Pattie:

  • Potato: 1 medium sized
  • Carrots: 1 medium sized
  • Beetroot (Beet): 1 medium sized
  • Green Peas: 1 tablespoon
  • Green beans: 5-6
  • Sweet corn kernels: 1 tablespoon
  • Onion: 1 medium sized, finely chopped
  • Ginger green chili, finely chopped or paste: 1 Teaspoon
  • Chat masala or garam masala: 1 teaspoon
  • Salt: ½ tablespoon or to taste
  • Lemon juice: a few drops
  • Corn flour: ½ Cup
  • Water: 1 cup
  • Oil: 1 tablespoon for tempering and as needed to fry the cutlets
  • Cumin seeds: ½ Teaspoon
  • Bread Crumbs: ¼ Cup

Other ingredients:

  • Burger Bread Buns: 6
  • Butter: 1 tablespoon
  • Sliced Cheese: 6
  • Tomato sauce: 3 Tablespoon
  • Onion: 1 medium sized
  • Tomato: 1 medium sized
  • Green bell pepper (capsicum): 1 medium sized
  • Black Salt: ¼ teaspoon or to taste
  • Black pepper powder (kali mirch): 1/2 Teaspoon
  • Chat Masala Powder: 1/2 Teaspoon
  • Butter: As required to toast the sandwich
  • Mayonnaise: 3 tablespoons
  • Lettuce salad leaves: 6 pieces, little bigger than the burger size

Method

For the veggie patty:

  • Finely chop potato, beet, carrot and beans. Boil with green peas and water. Drain water and mash it using a masher or hand.
  • Boil sweet corn separately. Drain water.
  • Mix corn flour and water in a bowl and make a smooth batter. Keep it aside.
  • Take bread crumbs in a plate.
  • Heat oil in a pan and add cumin seeds. When it changes color, sauté onion, ginger, chili.
  • Add the mashed potato, beet, carrot, peas, beans and boiled sweet corn and mix well.
  • Add salt, chat masala, lemon juice and mix well.
  • Fry the mix till it is completely dry and the raw smell of beet and carrot is gone.
  • Turn off the heat and let it cool.
  • Divide the Mix into 6 equal portions. Roll them into balls. Press each ball to make a thick circle same size as the burger bread bun size.
  • Now, dip the prepared cutlet into the corn flour mix and then drop it gently into bread crumbs. Cutlet should be well coated with bread crumbs on both the sides.
  • Deep fry in a pan or shallow fry the cutlets on a tawa.

For the burger dressing:

  • Cut the onion, tomato, green bell pepper into thin circles.

For the Burger assembling:

  • Divide each burger bun into 2 halves and roast both sides of each halves on a tawa using butter until light brown.
  • Take one half of the bun, spread ½ tablespoon tomato sauce.
  • Place a veggie patty on top of it.
  • Place a lettuce leaf piece and 1 circle of each onion, tomato and bell pepper.
  • Sprinkle some black salt, black pepper powder and chat masala.
  • Dip 1 cheese slice in warm water and immediately take out. Place this on top.
  • Take another half of the bun, spread little mayonnaise and cover the top of the other slice.
  • Likewise make all the 6 burgers and serve.

 Cook’s Note:

  • You may use only potato in the veggie patty.