Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

06 December 2017

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Cheese sandwich recipe - Mozzarella cheese sandwich

cheese sandwich
Cheese sandwich recipe with step by step photos - Cheese sandwich is one of the easiest sandwiches which can be prepared very quickly. This sandwich is made with bread slices and mozzarella cheese slices. Mozzarella cheese melts quickly, so it can be prepared in a jiffy. When the bread and cheese are shop bought and you don't even need to make much of an effort. 

Bachelors who love to cook with less ingredients can try this sandwich as a breakfast snack in the morning or they can carry on the go while travelling. This is also a kids friendly snack which can be served in the morning or after school. It can also be packed in their snack box. Just toast the bread on a pan with butter, place the slices of cheese on it. 

Though I have used only two cheese slices on each bread slice, you can use more or less cheese slices and even grated cheddar cheese goes well with it. Toast the bread slices on low flame till the cheese melts and delicious sandwiches are ready to be served. Note that toast the bread on low flame to prevent the bread from burning and  turning dark brown as breads get burnt easily. 

If you like some spicy taste, you can sprinkle some pepper powder on the cheese slices before it melts. During the melting process of the cheese side by side you can prepare hot tea or coffee which is a good accompaniment to it. 

This is a unique sandwich with crisp outer part and soft inner layer. Kids who are poor eaters and choosy can be served such sandwiches to get rid of their tantrum on food. You may even include this in small birthday parties as snack along with other special dishes. This sandwich even goes well with tomato ketchup and dipping sauce like mint coriander chutney. If someone wants to have it with sweet taste, a spoonful of jam can be layered on the bread slices. 

Home made bread is always better than shop bought. But for your convenience always try to buy whole wheat bread slices which is not only tasty but also healthy. If you like to make bread at home check the whole wheat bread recipe which I had posted earlier. White sauce sandwich and jam sandwich equally tastes great and these are popular among all age people.
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31 October 2013

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Khara sev recipe - Tikhat sev recipe - How to make khara sev

Khara sev in a serving plate
Khara sev  recipe - Since Diwali is approaching, the preparation of faral or snacks and sweets is going on in full swing. I prepared kharasev, which goes well with sweets. 

It is a simple and easy snack, that few ingredients like besan, rice flour, carom seeds pepper powder and oil for deep frying is needed. Different flavors and taste can be brought out by adding ingredients like carom seeds, cumin seeds, pepper powder, asafoetida, garlic paste, tomato puree and spinach puree. 

I have used carom seeds as a flavoring agent that I like this flavor most. Whenever I use besan for snacks, I add ajwain to it that ajwain is helpful in digestion. 

Khara sev is one of the most versatile snack that makes a great accompaniment with tea or coffee. It can be used for garnishing poha, upma, susla, and Chiwda. This deep fried snack is tasty,  mood triggers, addictive and make cravings for more.

Khara Sev Recipe - Tikhat Sev Recipe
serve khara sev
Prep time : 20 mins
Cook time : 30 mins
Total time : 50 mins
Recipe type : Savoury Snacks
Cuisine : Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 1 cup split bengal gram flour / besan
  • 1/4cup rice flour 
  • 1 tsp carom seeds/ajwain, crushed
  • 2 tsp pepper powder
  • A pinch of asafoetida/  hing
  • Salt to taste
  • Oil  for frying
Method
  1. Combine the  besan and rice flour, sieve them. Add ajwain, pepper powder, hing, 1 tbsp oil and salt. Mix them with the flour. 
  2. Add water gradually to the flour and knead to make a firm and soft dough. It should be chapati dough consistency. Take care that the dough should neither be very soft nor too dry.
  3. Take the sev mould, arrange the plate with large hole, fill the dough and close it with lid.
  4. Heat oil in a frying pan. Press the mould directly into hot oil, rotating from left to right and deep fry the karasev, over a low flame, till crispy and golden brown. 
  5. Drain the oil. Remove and place on an absorbent paper. 
  6. When it comes to room temperature, store in an airtight container. Fill the mould with remaining dough and fry the sev. This Karasev can be stored for a fortnight.
Khara sev - step by step pictures

1.  Take the sev mould and  fix the large hole plate to it. Keep it aside.
mould arranged to make khara sev
2. Combine the  besan and rice flour, sieve them. Add ajwain, pepper powder, hing, 1 tbsp oil and salt. Mix them with the flour. 

3.  Add water gradually to the flour and knead to make a firm and soft dough. 

4.  Knead the stiff and soft dough and fill it till the 3/4 part of the sev mould and close it with its lid
dough kneaded to make khara sev
5.  Heat oil in a frying pan. Press the mould directly into hot oil, rotating from left to right and deep fry the karasev, over a low flame, till crispy and golden colour. 

6.  Drain the oil. Remove and place on an absorbent paper. 
deep fried khara sev
7.  When it comes to normal temperature, store in an airtight container. Fill the mould with remaining dough and fry the sev. 

8.  This kharasev can be stored for a fortnight.
serve khara sev

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20 April 2013

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Puran poli recipe - Holige recipe - Obbattu recipe

Puran poli in a serving plate
Puran poli recipe - Puran poli is a popular Indian stuffed sweet paratha, which is called with different names in different parts of India. It is prepared on the occasion of festivals such as Gudi Padwa (Ugadi), Holi, Ram navami etc. It is made by using wheat flour, all purpose flour, bengal gram and jaggery. 

It goes well with katachi amti, ghee and milk. Usually, dough for puran poli is made of using wheat flour only. But you can use all purpose flour and wheat flour together to have an attractive appearance as done by me in this recipe. 

If maida is used along with wheat flour it is also easy to prepare puran poli because of it's elasticity. However, using wheat flour is an healthier and tastier option though it is a bit tedious to prepare using wheat flour only. 

While cooking chana dal, take some cooked chana dal in a plate and press it with your finger tips. If it is easily pressable and mashable the dal is cooked. When jaggery is added, it melts and continuous stirring is needed till the mixture dries and form a lump. 

While grinding the dal mixture in mixer,  grind it  in small batches, on a low speed, for a few seconds, fluff it with spoon and repeat the process several times. You can also use puran maker which is available in the market to churn the dal mixture. 

If you feel that preparation of puran poli is very tedious, but you want to eat, you can prepare puran and chapatis separately and eat them together along with some ghee and milk.  

Puran Poli Recipe - Holige - Obbattu Recipe 
Puran poli in a serving plate
Prep time : 25 mins
Cook time : 1 hr
Total time : 1 hr 25 mins
Recipe type : Sweet-Puran Poli
Cuisine : Maharashtrian
Yield : 12 Puran Polis
Author : Vidya Chandrahas

Ingredients 
For the filling / puran
  • 2 cups split bengal gram / chana dal
  • 2 cups grated jaggery
  • 12 green cardamoms, powdered
  • 6 -7 cups water
For the dough
  • 2  + 1/4  wheat flour
  • 3/4 all purpose flour / maida / refined flour
  • Salt as required
Method 
  1. Wash and soak the chana dal overnight or 7 -8 hours.  After 7 hours, drain the water and set aside.
  2. Boil 6-7 cups of water in a heavy bottomed vessel and add the chana dal. Cook it over medium heat until soft.
  3. Once the chana dal become soft, drain the water and reserve it to make the katachi amti.
  4. Add the grated jaggery to the boiled and drained chana dal and  mix well.
  5. Place this vessel of the dal mixture over a low flame.
  6. Once the jaggery melts, stir continuously and cook till the dal mixture slightly dries up and turns into a lump.
  7. Remove from the flame, add cardamom powder and allow it to cool.
  8. When it cools, grind the dal mixture into a mixer or puran maker, filling the mixture above the blade to a smooth and soft paste without adding any water. Grind in batches. (Keep aside 4 tbsp of  puran to make katachi amti).
  9. Transfer the pooran to a bowl and set aside.
  10. In the meanwhile, mix the wheat flour and maida, add salt  and knead it to a smooth and firm dough, using some water.
  11. Cover with lid and keep it aside for 30 minutes.
  12. Take a large lemon sized dough and make a round shape ball, using the palms of your hands. Flatten this ball and stuff puran upto 3/4 part.
  13. Further lift the edges and join it at top. Twist the tip and flatten it.
  14. Dust the rolling board with wheat flour and roll the above prepared stuffed dough into round shape using chapathi roller pin. Roll as thin as possible.
  15. Heat a  pan over a medium low heat and place the puran poli over it gently.
  16. Roast the puran poli till the  light brown colour spot appears from both sides.
  17. Remove and serve the puran poli hot or cold with ghee, milk and katachi aamti. It can be stored in the refrigerator for about a week.
Puran poli - step by step pictures

1.  Wash and soak the chana dal overnight or 7 -8 hours.  After 7 hours, drain the water and set aside. 

2.  Boil 6-7 cups of water in a heavy bottomed vessel and add the chana dal. Cook it over medium heat until soft. 

3.  Once the chana dal become soft, drain the water and reserve it to make the katachi amti.
boiled chanadal
4.  Add the grated jaggery to the boiled and drained chana dal and  mix well.
drained the dal, jaggery added
5.  Place this vessel of the dal mixture over a low flame. 

6.  Once the jaggery melts, stir continuously and cook till the dal mixture slightly dries up and turns into a lump. 

7.  Remove from the flame, add cardamom powder and allow it to cool.
dal jaggery cooked till lump
8.  When it cools, grind the dal mixture into a mixer or puran maker, filling the mixture above the blade to a smooth and soft paste without adding any water. 
Grind in batches. (Keep aside 4 tbsp of  puran to make katachi amti).
mixture in a miixer jar
9.  Transfer the pooran to a bowl and set aside.
puran ready for stuffing
10.  In the meanwhile, mix the wheat flour and maida, add salt  and knead it to a smooth and firm dough, using some water. 

11.  Cover with lid and keep it aside for 30 minutes.
dough knead to soft
12.  Take a large lemon sized dough and make a round shape ball, using the palms of your hands. Flatten this ball and stuff puran upto 3/4 part as shown 
below.
puran stuffed
13.  Further lift the edges and join it at top. Twist the tip and flatten it.
edges joined
14.  Dust the rolling board with wheat flour and roll the above prepared stuffed dough into round shape using chapathi roller pin. Roll as thin as possible.
puran poli rolled to thin
15.  Heat a  pan over a medium low heat and place the puran poli over it gently. 

16.  Roast the puran poli till the  light brown colour spot appears from both sides.
puran poli roasted on pan
17.  Remove and serve the puran poli hot or cold with ghee, milk and katachi aamti. It can be stored in the refrigerator for about a week.
puran poli ready to serve

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