how to make veg cheese toast sandwich recipe

how to make veg cheese toast sandwich recipe

veg cheese toast sandwich recipe with step by step photos – toast and sandwiches recipes are easy and quick to make. specially good for morning hours when you are running short of time. you can also pack sandwiches for tiffin box or for a short picnic.

i always prefer to use whole wheat bread or brown bread or multi grain bread for making toast, sandwiches or bread pakoras. but honestly speaking the best taste comes with white bread. so there is always tempation to use white bread knowing well that it is not healthy and made with all purpose flour/maida. but i choose health over taste, much to the chagrin of the other family members. and so this sandwich is also made with whole wheat bread.

this recipe is a bombay style veg cheese toast sandwich. i have been having these sandwiches from the street side sandwich wallahs in mumbai, in my school & college days, as breakfast or brunch. even later when working, i would have these sandwiches for a quick brunch or lunch.

i have added most veggies in these sandwiches, except boiled beetroots. i have added onions, tomatoes, boiled potatoes and capsicum. i have toasted the sandwich. but you can also grill them as some folks prefer that way. an electric toaster or a hand held stove top toaster works well to make these sandwiches.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the green mint coriander chutney:

• ¾ cup coriander leaves/dhania patta
• ¾ cup mint leaves/pudina patta
• ½ inch ginger/adrak, chopped
• 1 or 2 green chili/hari mirch, chopped
• ½ tsp chaat masala (optional)
• black salt or regular salt or rock salt as required
• little water to grind the chutney
• few drops of lemon juice

for the toast sandwiches:

• 8 to 10 slices of brown or white bread
• 1 medium size tomato, thinly sliced
• 1 medium size onion, thinly sliced
• 1 small cucumber, peeled thinly sliced
• 1 small capsicum/green bell pepper, thinly sliced
• 1 boiled beetroot, thinly sliced (optional)
• 1 boiled potato, thinly sliced
• ½ to ⅔ cup grated cheddar cheese or regular cheese, add cheese as required
• butter at room temperature to apply on the breads
• chaat masala or sandwich masala to sprinkle on the veggies
• black salt to sprinkle on the veggies
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•  http://foodrecipess.com/

INSTRUCTIONS

1. prepare the chutney first. blend all the ingredients mentioned under the list 'for green mint coriander chutney' in a grinder or small blender. add very little water. the chutney has to be of thick or slightly thick consistency.
2. keep the chutney aside.
3. steam or boil the potatoes and beetroot.
4. peel and slice them thinly,
5. rinse and peel the onions and cucumber. slice them thinly into round slices.
6. rinse and remove the seeds from the capsicum. slice it thinly. also slice the tomatoes thinly. keep the sliced veggies aside. grate the cheese and keep aside.

preparing the toast sandwiches:

1. slice the edges of the bread if you prefer. spread butter evenly on all the slices. make sure the butter covers the entire of bread. a generous coating of butter does not allow the bread to become soggy, when you apply the chutney.
2. spread the mint-coriander chutney on all the bread slices.
3. place the onion, tomato, potato and capsicum slices. sprinkle a pinch of chaat masala or sandwich masala evenly on them. also sprinkle a pinch of black salt evenly.
4. now top with grated cheese.
5. cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.
6. toast for 2 to 3 minutes till the bread gets toasted well and golden. toast the remaining sandwiches in the same way.
7. spread some butter on top of the hot sandwiches and serve cheese toast sandwich hot with the remaining chutney and tomato sauce.

how to make Spicy Chicken Lettuce Wraps recipe

how to make Spicy Chicken Lettuce Wraps recipe

I don’t do a lot of copycat recipes; mostly because I don’t eat at the restaurants people are requesting the recipes from. I mean, unless they're going to throw in a couple bottles of wine, I’m not going to Olive Garden to figure out how they do their breadsticks. These chicken lettuce wraps however, are a delicious exception.

When I go back to visit my mom, we usually make it to P.F. Chang’s at least once, and always start the meal with their very popular chicken lettuce wraps. Off the record, they do a good job with most of the dishes I’ve had, but the wraps are clearly my favorite.

There’s an addictive quality to the contrasting combination of flavors and textures, and since this recipe has been requested many times, I decided I’d give it a go. Fair warning, I did almost no serious corporate espionage to find out what’s actually in these, but regardless, I loved how this came out, and it seems close enough.

One key here is to use a very large, non-stick pan, so the braising liquid/glaze sticks to the bits of food, rather than the bottom of the pan. Other than that, the technique is pretty simple, and not a lot can go wrong…unless you try to use chicken breast. Even if you think you don’t like them, use thighs, because in this you will. I really hope you give this a try soon. Enjoy!

 

Ingredients for about 8 large or 16 smaller lettuce wraps:

Chicken mixture:

2 tbsp vegetable oil

1 1/2 pound boneless, skinless chicken thighs, chopped

1/2 cup yellow onion, minced

1/3 cup green onion

1 can (8-oz ) water chestnuts, drained, minced

1 cup diced shiitake mushrooms

1 tbsp soy sauce

2 tsp brown sugar
1 tbsp freshly grated ginger

For the glaze:

1/4 cup chicken stock

1/2 tsp mustard powder

2 tsp toasted sesame oil

1/4 cup rice wine vinegar

2 tsp brown sugar

1 tbsp ketchup

1 tbsp soy sauce
1/2 tsp red chili flakes, or to taste

4 garlic cloves, minced

about 1/4 cup chopped cilantro, basil leaves, and green onions to finish

iceberg lettuce leaves as needed

besan toast recipe, how to make bread besan toast recipe

besan toast recipe, how to make bread besan toast recipe

bread besan toast recipe with step by step photos – one of those quick breakfast recipes that can be made in a jiffy. just takes about 15 to 20 minutes. all you need is besan/gram flour, the usual indian spices-herbs and bread.

i make these pretty often on days when a quick breakfast is the need of the hour. the recipe is how i have been making these savory toasts for many years.

i won’t call it a savory eggless version of french toast. as i have had french toast made with eggs before, both savory and sweet ones. this besan toast does not taste like the french toast made with eggs. these besan toasts taste like a low fat version of bread pakora minus the aroma and flavor of ajwain (carom seeds). i don’t add carom seeds to the batter. however, if you want the typical bread pakora flavor, then add carom seeds.

yet, these easy to prepare besan toasts make for a good eggless breakfast option. when i make these, i always add tomatoes. i like the taste and texture which tomatoes bring in these toasts. however, you can skip them and even the onions, if you prefer and just make a plain spiced toast. you can also add veggies like capsicum/bell pepper, carrots, spring onions and cabbage.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 cup besan/gram flour
• 4 to 5 slices of bread (white, brown or whole wheat bread)
• 2 to 2.5 tbsp finely chopped onions
• 2 tbsp finely chopped tomatoes
• 1 or 2 green chilies, finely chopped (skip if making for kids)
• ¾ tsp finely chopped ginger/adrak
• 1.5 to 2 tsp finely chopped coriander leaves/dhania patta
• a pinch of asafoetida/hing
• ⅛ tsp turmeric powder/haldi
• ¼ tsp red chili powder/lal mirch powder
• 5 to 6 tbsp water or add as required to make a batter of medium consistency
• 1 or 2 tbsp oil for frying or as required
• salt as required

INSTRUCTIONS

1. in a bowl or small pan, take finely chopped onions, tomatoes, ginger, green chilies and coriander leaves.
2. everything has to be finely chopped. otherwise its difficult to manage medium chopped pieces of onions and tomatoes while frying the toast.
3. add besan/gram flour, turmeric powder, red chili powder, asafoetida and salt.
4. add water. whisk to a medium consistency batter. there should be no lumps in the batter. don't make thin batter.
5. slice the bread in two triangular or rectangular slices.
6. heat 1 tbsp oil for frying in a tava or frying pan.
7. dip the bread in the batter. with your hands, coat the bread evenly with the batter. also place the chopped onions & tomatoes on the bread slices with your hands. don't keep the bread too long in the batter as then the slice breaks.
8. place the batter coated bread slices on the tava. when the base is cooked and browned, flip and fry the other side.
9. flip and fry a couple of times to get even browning and cooking.
10. remove and serve the besan toasts immediately. fry the remaining bread slices in the same way. you can add more oil if required while frying the remaining batch.
11. serve these bread besan toast plain or with tomato ketchup or coriander chutney.

NOTES

 

the recipe can be doubled or tripled.

Fire Roasted Cherry Tomato Salsa recipe, how to make Tastily Teasing Forward

Fire Roasted Cherry Tomato Salsa recipe, how to make Tastily Teasing Forward

Sorry to spoil the surprise, but I just had to give away the fact that this delicious fire-roasted cherry tomato salsa was created to go alongside some pork carnitas we’ll be posting next. They made such an incredible pairing, I was tempted to post it all together, but then I remembered it was Friday, and there was a baseball game coming on.

Speaking of which, whether you end up making the carnitas or not, this gorgeous salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor, and provides just the right touch of smoky goodness. I’m sure your friends are more than happy with the jarred stuff, but once in a while it’s nice to see if they’re paying attention.

You’ll want the flame of your broiler (or electric heating element) about 3-4 inches above the food, which may or may not be how far away your top rack is. If it’s too close, just use the next rack down, and use a pan like I did in the video to get it to the correct height.

By the way, I know eating “burned” foods mean ingesting carcinogenic materials, but I don’t care. This is no different than eating grill marks on a steak, or the crispy blackened ends on a brisket, and I’m not about to stop eating those things, so why would a few spoons of this scare me?

Anyway, stay tuned for the pork carnitas video, and in the meantime, I hope you give this fire-roasted cherry tomato salsa a try soon. Enjoy!

Ingredient for about 2 cups of salsa:
2 tsp olive oil

1 generous pint cherry tomatoes (Sweet 100’s if you can find them)

1 yellow onion, roughly chopped

8 whole cloves garlic, unpeeled

3 jalapenos, sliced
juice of a lime, or to taste

salt and pepper to taste

cayenne to taste

pinch dried oregano

1/4 tsp dried cumin

packed 1/3 cup fresh cilantro leaves

bread bhatura recipe, how to make quick bhatura with bread

bread bhatura recipe, how to make quick bhatura with bread

bread bhatura recipe with step by step photos – quick recipe of bhatura made with bread slices.

bhatura are leavened fried breads that are usually served with spicy chickpea curry, which we call chole masala or chana masala. as the recipe title suggests, this recipe of bhatura is made with bread slices. apart from bread, whole wheat flour/atta is also added.

i came across this idea while browsing facebook on a blog here. i liked this idea of making bhatura with bread slices, since they were quick to prepare. from the first go, i chose to make my own version as i have enough experience with leavened breads. thereafter i made these bread bhaturas a couple of times. the fact that its a quick one and does not require to leaven the dough for hours, makes me choose this recipe often over the other recipes like easy bhatura or aloo bhatura or this tried and tested bhatura recipe.

this bread bhatura recipe does not require yeast. neither you need any other leavening agents like baking powder or baking soda. the bread slices impart the yeast like flavor and taste, without the addition of any dry or instant yeast. you can easily keep the dough at room temperature for some hours too. the dough does not get over leavened. these bhaturas also remain soft even after they cool down.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1.5 cups whole wheat flour/atta
• 3 regular slices of whole wheat bread/multi grain bread/white bread
• 1 tbsp fine unroasted sooji/semolina/rava
• 1 tbsp curd/dahi/yogurt
• ⅔ cup water or add as required
• salt as required
• oil for deep frying

INSTRUCTIONS

1. take whole wheat flour/atta, sooji, salt, oil, curd/yogurt and crumbled bread in a bowl. the bread can be crumbled or made into a pulp. you can either crumble the bread slices with your hands or use a mixer. the bread slices have to be crumbled really well, otherwise you will get small bits and pieces of bread in the dough. for making bread pulp, just soak the bread in water. squeeze the water and add the bread pulp to the whole wheat flour. if the edges are dense like in a few days old bread, then you can slice the edges and add.
2. add water in parts and begin to knead. knead to a smooth dough.
3. cover and keep the dough at room temperature for 30 minutes. if you have time, you can also keep for 2 to 3 hours at room temperature without any worries :-)
4. later gently knead the dough again. make small or medium sized balls from the dough.
5. brush or apply a bit of oil on a dough ball, before you begin to roll the dough.
6. roll the dough to rounds of 4 to 6 inches diameter. the thickness is slightly more than what we keep for pooris.
7. heat oil for deep frying bhaturas. in moderately hot oil, slide the bhatura and begin to fry.
8. with the help of a slotted spoon, nudge gently so that the bhatura gets puffed up.
9. turn over and fry the other side of bhatura.
10. remove and drain the bread bhaturas on paper towels to remove excess oil.
11. serve bread bhatura hot with any indian chickpea curry.

Bay Scallop Chowder recipe, how to make Looks Good

Bay Scallop Chowder recipe, how to make Looks Good

Every once in a while I make a dish that no matter how great it tastes, I just can’t get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder.

The main culprit was the caramelization from the bacon and onions, which provided great flavor, but the hue they imparted, along with the pale green celery, and yellow potatoes, made things kind of dingy.

I could have browned the scallops first, and gone even further to the dark side, but scallops this small and sweet need to be eaten as soon as they’re cooked, and by the time we reheated them in the soup, they’d be hard, dry, and disappointing.

Maybe it’s just me. I hope that’s the case here, otherwise we’re going to need to brainstorm some kind of make-over, because this bowl of chowder is too good not to make. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

A roux can also be used to tighten things up, but since scallops are so rich, I prefer the lighter texture seen herein. So whether you figure out a way to pretty this up or not, I hope you give it a try soon. Enjoy!

Ingredients for 4 portions of Bay Scallop Chowder:

2 tsp olive oil

2 slices bacon

1/2 yellow onion, diced

1 rib celery, diced

2 cloves garlic, minced

1 (8-oz) bottle clam juice

1 cup low sodium chicken broth

1 red Frenso chili, fine dice

1/2 cup cream

1 cup cubed Yukon gold potatoes

freshly ground black pepper

pinch of cayenne

salt to taste

1 tsp fresh lemon zest

1 pound bay scallops

1 tbsp fresh tarragon

aloo rasedar recipe, how to make aloo rasedar curry recipe

aloo rasedar recipe, how to make aloo rasedar curry recipe

aloo rasedar recipe with step by step photos – spiced potato curry from uttar pradesh cuisine.

sharing one easy potato curry recipe which is made with tomatoes, ginger, spices and of course potatoes. the recipe is also no onion no garlic. you just need to boil or steam the potatoes. once the potatoes are done, making the curry is very easy.

the curry is adaptable and you can vary the tang and heat content as per you taste. tomatoes make this curry tangy. the spices merge very well with the tomatoes and make it flavorful. you can also add peas to the curry. you can also make this curry for fasting. add sendha namak/rock salt when making for fasting. i have also already shared the recipe of aloo tamatar sabzi for fasting.

‘rasedar‘ means having a slightly thin consistency in the curry or gravy and of course ‘aloo’ means potatoes. in north india, specially uttar pradesh one will find many small joints or eateries where aloo rasedar is served with pooris or kachoris. this popular combo is also served at the railway stations there.

aloo rasedar can be made without tomatoes too. i have already shared a similar no onion no garlic aloo recipe sans tomatoes – mathura ke dubki wale aloo.

aloo rasedar is mostly served with pooris and makes for a filling breakfast or brunch. ideal for weekend breakfast 

in fact, an aloo or potato based curry (dry or gravy) with pooris is popular all over india. each region and state have their own take on aloo sabzi. the breakfast of aloo poori is so common that even during my travels in the northern regions as well as in western india, i have seen aloo sabzi/bhaji and poori served on the highway joints or dhabas. and yes the taste and consistency differs always as there are thousands of variations.

at home the humble potato gets added to every veggies like cauliflower, peas, capsicum, french beans, radish pods and aubergines. thats a punju household for you where only the aloo is eaten and the rest of the veggies are left behind. no amount of nutritional counselling helps when it comes to matters of taste

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 4 medium potatoes/aloo or 300 gms or 10.5 oz
• 1 large tomato, about ¾ cup finely chopped tomatoes
• 1 inch ginger/adrak, finely chopped or 1.5 tsp finely chopped ginger
• ¼ tsp fenugreek seeds/methi seeds
• ¼ tsp turmeric powder/haldi check
• ½ tsp red chili powder/lal mirch powder
• 1 tsp cumin powder/jeera powder
• 1 tsp fennel powder/saunf (if you don't have ground fennel, then lightly roast 1 tsp fennel seeds in a small pan till fragrant and then coarsely powder in a mortar-pestle)
• 1 tsp coriander powder/dhania powder
• 1 tsp dry mango powder/amchur powder
• ½ tsp garam masala powder
• ⅛ tsp asafoetida/hing
• 1 to 1.5 cups water or add as required
• 1 tbsp oil or ghee
• salt as required

INSTRUCTIONS

1. boil the potatoes till they are very well cooked and can be easily crumbled.
2. peel and crumble the potatoes. keep aside.
3. heat oil. on a low flame add all the spice powders - coriander powder, cumin powder, fennel powder, asafoetida, methi seeds, red chili powder, turmeric powder. stir.
4. add finely chopped ginger and saute for a half a minute on low flame.
5. add chopped tomatoes and stir.
6. saute the tomatoes till they soften and you see oil releasing from the sides.
7. add the crumbled potatoes and stir well. saute for a minute.
8. add water and stir again. you can adjust the consistency as you want by adding less or more water.
9. add salt & dry mango powder/amchur powder.
10. stir and mix well. bring the potato curry to a simmer for 10 to 12 minutes. to thicken the curry slightly, you can also mash a few potatoes with the back of a spoon.
11. lastly add chopped coriander leaves and garam masala powder.
12. stir & serve aloo rasedar curry with rotis or parathas or pooris. you can also garnish with a bit of chopped coriander leaves and then serve.

Lobster Newberg recipe, how to make I Mean, Wenberg

Lobster Newberg recipe, how to make I Mean, Wenberg

How Lobster Newberg got its name is one of my all-time favorite food stories. It’s also a fascinating glimpse into the twisted mind of someone crazy enough to own/run a restaurant.

As the story goes, this dish was invented by a Mr. Ben Wenberg, who showed it to his buddy, Charles Delmonico, at the famous Delmonico’s Restaurant, in New York City. Chuck puts it on the menu, calls it “Lobster Wenberg,” and everyone loves it.

Sometime thereafter, the two men get into a horrible argument, and Delmonico takes it off the menu. Of course, the patrons are like, “You said what? He said what? Whatever, just put it back on the menu.” Which he did, but not before changing the name to the anagram, “Newberg,” purely out of spite. Hey, he could have gone with Lobster “Bengrew.”

Strange but true naming stories aside, this really is a great, and simple recipe. As long as you’re not filming it, that is. Once you start with the sauce, you really can’t stop until you’re spooning it into the pastry, so this presented a little challenge in trying to get all the shots.

The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that’s your preference. Just don’t go too far, or the yolks may start to form curds, and you’ll lose the silkiness.

What you want to avoid is that pudding-like consistency you see on the bad hotel buffets. Besides paying attention to the few minutes of stirring, not much can go wrong. I really hope you give the recipe formerly known as, “Lobster Wenberg,” a try soon. Enjoy!

Ingredients for 4 appetizer sized portions:

4 (4-oz) lobster tails

2 tbsp clarified butter (melted butter with the milky foam removed)

2 or 3 tbsp sherry or brandy

salt to taste

1/2 cup heavy cream

2 large egg yolks

cayenne pepper to taste

pinch of fresh grated nutmeg

Serve over buttered toast or in freshly baked puff pastry shells (video to follow)

vegetable paratha recipe, how to make vegetable paratha recipe

vegetable paratha recipe, how to make vegetable paratha recipe

vegetable paratha recipe with step by step photos – healthy whole wheat parathas made with mix vegetables.

these parathas are soft and stay so even after cooling down. the cooked and mashed veggies give the parathas a soft texture. since they remain soft, they make for a good tiffin box snack or lunch.

this no onion no garlic paratha recipe again is pretty flexible. you can add your choice of veggies. you can make it less or more spicy. you can also add a bit of sugar if required. apart from the usual veggies, i have also added spinach. instead of spinach, you can add any other greens like amaranth or fenugreek. this a good way to include veggies in the diet for kids.

to make work easier, the veggies can be steamed a night before. next morning they can be mashed and then mixed into the dough.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2.5 cups whole wheat flour/atta
• 100 gms cauliflower or 1 cup chopped cauliflower/gobi
• 100 gms carrot/gajar or 2 medium carrots
• 100 gms potatoes/aloo or 1 medium potato
• 100 gms spinach/palak or 20 to 22 medium to large spinach leaves or ¾ cup tightly packed finely chopped spinach
• 8 to 10 french beans, chopped
• ¼ cup heaped peas/matar, fresh or frozen
• 1 or 2 green chilies/hari mirch, finely chopped
• ½ tsp finely chopped ginger/adrak or ½ inch ginger, finely chopped
• 1 tsp coriander powder/dhania powder
• 1 tsp jeera powder/cumin powder
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp turmeric powder/haldi
• ¼ to ½ tsp garam masala powder
• a pinch of asafoetida/hing (optional)
• 1.5 tsp salt or as required
• 1 tbsp oil
• 1 to 2 tbsp water for kneading, only add if required
• oil or ghee for roasting parathas, as required

INSTRUCTIONS

1. rinse, peel and chop the veggies.
2. then steam or boil the veggies in a pressure cooker or steamer till they are thoroughly cooked.
3. if you are mixing the raw vegetables with water while cooking, then do not discard the water. some of this water can be added to the dough while kneading. also you can add this water to make soups or dals.
4. when the veggies cool down, then mash with a potato masher. mash very well.
5. add finely chopped spinach. if you do not have spinach, then you can add other green like amaranth or fenugreek/methi. add chopped coriander leaves, green chilies and ginger.
6. add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt.
7. mix the spices and salt very well with the mashed veggie mixture.
8. add whole wheat flour/atta. make a well and add oil or ghee.
9. bring everything together and start to knead.
10. no need to add water while kneading. add water only if its a must. otherwise the dough becomes sticky. in case if the dough becomes sticky then add some more flour.
11. knead to a smooth dough.
12. pinch medium sized ball from the dough. flatten & sprinkle some flour all over it.
13. gently roll to a size of a chapati or roti. add more flour if required while rolling.
14. place the rolled paratha on a hot tava.
15. when the base is one-fourth cooked, flip. spread some ghee or oil on this side.
16. flip again when the second side is half cooked. apply ghee on this side now.
17. flip again a couple of times to get the parathas browned and cooked well. make all parathas this way.
18. serve vegetable paratha with curd or pickle or topped with butter.

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How to Make Puff Pastry Shells, Vol au Vents recipe

How to Make Puff Pastry Shells, Vol au Vents recipe

The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes. Having said that, even though I was filming, and working way too slowly, these still came out pretty well.

Once they’re filled they look great, so it’s not that big of a deal, but in general, the colder the dough, the nicer the final product. Other than being too rough with the dough, the other common mistake is under cooking. Your shells might look beautiful at 15 minutes, but may still be kind of raw inside. As long as the outside is not getting too dark, don’t be afraid to let them bake a bit longer.

Regarding the scraps. You can’t re-roll the trimmed puff pastry and have the shells come out the same, but what you can do is cut it into irregular shapes, egg wash it, and dust with cinnamon and sugar. Once baked to a crispy, golden-brown, you’ll have a great little sweet treat to serve with coffee or tea. I hope you give this easy and fun technique a try very soon. Enjoy!

 

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lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe

lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe

You are here: Home / Gujarati Recipes / lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe  December 17, 2015 by dassana amit lauki thepla recipe 21Share 352Share Tweet 114Pin  lauki thepla or doodhi thepla recipe with step by step photos – here is a nutritious thepla made with lauki or bottle gourd.  lauki is also called as dudhi, ghiya, sorakaaya in regional languages. in english these light green tender gourds are known as opo sqaush, calabash, long melon and bottle gourd.

being fond of gujarati food, i do make theplas at times. i usually serve them with mango pickle or with curd. sometimes with a batata shaak (dry potato curry).

so apart from methi thepla, i make plain theplas and this lauki thepla on occasions. methi thepla is all time favorite though. you can also check this lauki paratha recipe.

making the theplas is easy and makes for a healthy breakfast or brunch. they remain soft and so go well in tiffin boxes or as picnic food. usually i add some besan or gram flour and on occasions bajra (pearl millet) or jowar (sorghum) flour too. we like the taste of besan and millet flours in theplas. if you do not prefer besan or millet flours, then just skip them. however, adding them increases the nutritive value of the theplas.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• ¾ to 1 cup grated lauki/dudhi/opo squash
• 1.5 cups whole wheat flour/atta
• 3 tbsp gram flour/besan
• 2 tbsp curd/dahi/yogurt, add 1 or 2 tbsp more if required while kneading
• 1 green chili + ½ inch ginger, crushed to a paste in mortar pestle or 1 tsp ginger-green chili paste
• ½ tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp turmeric powder/haldi
• 1 tbsp oil
• ¾ tsp salt or add as required
• oil for roasting, as required

INSTRUCTIONS

1. first rinse, peel and then grate the lauki in a bowl or parat/large plate. grate about ¾ to 1 cup lauki
2. add the spices - 1 tsp ginger-green chili paste, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder, ¼ tsp turmeric powder and ¾ tsp salt.
3. mix the spices & salt very well with the grated lauki and keep covered aside for 5 minutes. the lauki will release its juices.
4. then add 1.5 cups whole wheat flour and 3 tbsp besan or gram flour. if you don't have gram flour, then skip. just make the theplas with whole wheat flour. mix well.
5. add 2 tbsp yogurt and 1 tbsp oil.
6. mix and then begin to knead into a dough.
7. make a smooth soft dough.
8. make medium sized balls from the dough.
9. on a dusted rolling board, take each ball and begin to roll it.
10. sprinkle some more whole wheat flour, if required while rolling.
11. roll to a round of about 5 to 6 inches in diameter.
12. place the rolled thepla on a hot tawa or griddle.
13. when you see bubbles on the thepla, flip it.
14. spread some oil on the thepla all over.
15. flip again.
16. spread some oil on this side now. if making for tiffin or picnic lunches, then add some more oil, so that the theplas stay soft.
17. flip once or twice till the lauki theplas are well cooked. make all theplas this way.
18. serve the lauki thepla hot, warm or at room temperature with mango pickle or curd/yogurt.

how to make Singapore Chili Crabs recipe, King of the Crab Recipes

Singapore Chili Crabs recipe, King of the Crab Recipes

Living in San Francisco, I’ve had more than my fair share of crab; prepared in more ways than I can remember, but I’ve never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. Lots of napkins.

Apparently, this is the national dish of Singapore, and you can’t throw a rock without hitting someone eating a plate of it. By the way, that’s not something you’d want to try. Just ask Michael P. Fay.

As far as I can tell, there’s no one standard way to make this. Besides the crab, and some kind of tomato product, I couldn’t find two recipes alike. What you see here is my take on this, but it does contain many of the most typical ingredients.

Most are easy to find, except maybe the tamarind paste, although any high-end grocery chain should stock some in their international foods section. If you can’t find it, maybe add a little extra pinch of sugar, plus the juice and zest of one lemon.

Obviously the most important ingredient is the crab, so find something really nice. The store up the street had a special on freshly steamed, Dungeness crab, so that’s what I used here, but any similar variety will work. 

If you can somehow get live crabs, that’s the ultimate choice, but I know that’s not realistic for most of you. The good news is, this is incredibly delicious either way. I really hope you give this Singapore-style chili crabs recipe a try soon. Enjoy!

Please Note: My friends in Singapore tell me they serve this with at least twice the amount of sauce, and a type of fried roll to soak up the goodness with. So, if you want to rock the chili crab like a Singaporean, then you should probably double the sauce ingredients!

Ingredients for four appetizer size portions:

2 whole cooked Dungeness crabs (about 2-3 lbs. each), cleaned and cracked

2-3 tablespoons vegetable oil

1/4 cup minced shallots, or other onion

6 cloves garlic, minced

2 tbsp minced fresh ginger root

1 tbsp minced serrano pepper

For the sauce:

1/2 cup tomato ketchup

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon tamarind paste

2 tablespoon sambal (or any spicy ground chili sauce)

2 tsp fish sauce

2 tsp palm sugar

1 large egg

1/2 cup chicken broth or water

Finish with:

2 tbsp chopped fresh cilantro

2 tbsp sliced green onions (the green parts) or 1 tbsp sliced chives

 

DinarChronicles

aloo kulcha recipe, how to make aloo kulcha recipe

aloo kulcha recipe, how to make aloo kulcha recipe

aloo kulcha recipe with step by step pics – sharing one more popular flat bread recipe from north indian cuisine.

aloo kulcha are crisp as well as soft leavened breads stuffed with a spiced potato filling. kulcha is very popular in delhi and the state of punjab. i have already shared the recipe of plain kulcha and matar kulcha recipe.

this is the first time i made aloo kulcha. i got inspired from a nearby punjabi dhaba which serves fab aloo kulcha with chole. one bite and i wanted to try the recipe at home. here i have adapted my kulcha recipe and the potato stuffing is like the way i make for aloo paratha.

the restaurant & dhaba versions of kulcha are made with all purpose flour/maida. but i have added both whole wheat flour and all purpose flour in equal quantities. if you make completely with whole wheat flour, then the texture and taste will be like aloo paratha.

this aloo kulcha recipe came close to the one served in the dhaba. i did not make chole, but served aloo kulcha with fresh homemade curd/yogurt. you can also serve with mango pickle. but they are so good, you might just have them plain.

being soft textured, kulchas go well in the tiffin box. the spice and heat in the potato stuffing can be adjusted as per your taste. add some more green chilies and you get a spicy aloo kulcha.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the kulcha:

• 1 cup whole wheat flour/atta, 120 grams
• 1 cup all purpose flour/maida, 125 grams
• ¼ tsp baking soda
• 3 tsp oil or ghee ( i used oil)
• 2 tbsp curd/yogurt (vegan yogurt like cashew or almond yogurt can be substituted)
• 1 tsp sugar
• ¾ to 1 tsp salt or add as required
• ½ to ⅔ cup water for kneading or add as required
• oil or ghee for roasting as required
• some sesame seeds (black or white) or nigella seeds

for aloo or potato stuffing:

• 3 large potatoes or 4 to 5 medium potatoes, 300 to 350 grams
• 2 green chilies/hari mirch, finely chopped
• ½ tsp red chili powder/lal mirch powder
• ½ tsp dry mango powder/amchur or add as required
• ¼ to ½ tsp garam masala powder
• 2 tbsp chopped coriander leaves/dhania patta

INSTRUCTIONS

preparing the kulcha dough:

1. in a mixing bowl take 1 cup whole wheat flour, 1 cup all purpose flour, ¼ tsp baking soda, 1 tsp sugar, ¾ to 1 tsp salt or as required.
2. add 2 tbsp curd/yogurt and 3 tsp oil.
3. with a spoon or with your hands lightly mix everything.
4. add water. i added ⅔ cup water in parts. the amount of water to be added, depends on the quality of flours. so add accordingly.
5. mix and then begin to knead.
6. knead to a smooth soft dough. cover the dough and keep aside for 2 hours.

preparing the potato stuffing:

1. meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely. you can cook the potatoes in a steamer or pressure cooker.
2. peel and then mash the potatoes with a potato masher. you can also use a fork to mash the potatoes.
3. add the chopped green chilies, ½ tsp red chili powder, ½ tsp dry mango powder, ¼ to ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. substitutes for dry mango powder are dry pomegranate seeds powder (anardana powder) or lime juice. you can add about ½ to 1 tsp of dry pomegranate seeds powder. lime juice can be added as per your taste. there should be just a light sour taste or tang in the potato stuffing.
4. mix the spices and herbs with the mashed potatoes very well. check the taste and add more of the salt, green chilies, dry mango powder if required.

assembling and preparing aloo kulchas:

1. after 30 minutes lightly knead the dough again.
2. make medium sized balls from the kulcha dough.
3. sprinkle whole wheat flour on the rolling board and on the dough ball.
4. with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
5. place the potato stuffing in the center keep 1 inch space all over the circumference.
6. bring the edges together and join them at the center.
7. press the joined edges top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough.
8. sprinkle some flour. adding sesame seeds is optional. you can skip it.
9. gently roll to a large disc of about 7 to 8 inches in diameter.
10. on a hot tava or griddle, gently place the stuffed kulcha.
11. flip over when one side is partly cooked. spread some ghee or oil on this side. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.
12. flip again and now spread some ghee or oil on this side.
13. press the edges with a spatula to ensure that they are cooked.
14. flip once or twice to ensure even roasting and cooking.
15. place the kulcha in a roti basket.
16. add ½ to 1 tsp of butter and spread it with a butter knife or spoon. prepare all the kulchas with the above method and stack them up.
17. after making each kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.
18. you can also serve kulchas straightaway from the tawa to the plate. serve these aloo kulchas hot or warm with butter, curd or mango pickle or punjabi chole.

NOTES

substitutions:
baking soda - ¼ tsp baking powder

How to make Chapati

how to make Pine Cone Cheese Ball recipe, So Good, You’ll Want to Hug a Tree

Pine Cone Cheese Ball recipe, So Good, You’ll Want to Hug a Tree

Any cheese ball is a welcome addition to a holiday party spread, but when you bring one that looks like a pine cone, you’re talking about a real showstopper.

The only danger, as I joked about in the intro, would be hurting the feelings of other guests who also decided to bring a cheese ball, sans camouflage. Hey, they’ll just have to raise their game next year.

Obviously, this seasonally appropriate appetizer can be made using any cheese spread, or cheese ball recipe, but if you’re going to use this one, which comes highly recommended, we should talk about the garlic. I love raw garlic, and since I felt a little cold coming on, I decided to be generous with the amount.

For normal people, two cloves might be a little strong here, so fair warning. If you’re a fan of roasted garlic, that would be beautiful in this as well. Also, if you’re a fan of our beer cheese recipe, there’s no way that wouldn’t be perfect too. I really hope you give this easy, delicious, and gorgeous-to-look-at pine cone cheese ball a try soon. Enjoy!

Ingredients for one giant or two normal size pine cone cheese balls:

2 package (8 ounce ea.) cream cheese

4 ounce goat cheese

Salt, pepper and cayenne taste

1/2 to 2 cloves minced garlic, depending on how strong you want it, or roasted garlic cloves to taste

3 tablespoons chopped Italian parsley

2 tablespoons chopped fresh tarragon

1 tablespoon picked fresh thyme leaves

whole almonds as needed

How To Make tortilla bowl deluxe recipe

kadala curry recipe, how to make kadala curry or kadala kari

kadala curry recipe, how to make kadala curry or kadala kari

kadala curry recipe with step by step photos – kerala kadala curry recipe for puttu and appams.

kadala curry or kadala kari and puttu is one of my favorite breakfast. in fact, since we are fond of black chickpeas, i like them both in gravies and dry versions.

occasionally on some days, i make kadala curry with puttu. i have a puttu maker from kerala, gifted by my mom. for breakfast i prepare puttu to go along with the kadala curry. for lunch, i serve the spicy & aromatic curry with rice or chapatis/pooris.

Banana Bread Recipe how to make Banana Bread Recipe

if you are wondering what is puttu, then these are steamed rice & coconut cakes. a traditional as well as popular breakfast in kerala. and kadala means chickpeas. also known as kala chana, whole bengal gram and desi chana.

this recipe calls for the kerala garam masala or spice blend. this is a spice blend that is added to curries. since this blend is not easily available everywhere, in this recipe i have made a very small amount of the spice blend just for the curry. till now i have been using a recipe from a cookbook as well as my mom’s fusion recipe for the kadala curry. not yet tried other versions.

the kadala curry as well as the kerala garam masala recipe has been loosely adapted from the ‘essential kerala cookbook’ (India | US). there are many variations of preparing this curry ranging from a gravy to a semi dry version. some variations use coconut milk, some make without coconut and some use fresh or roasted coconut.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for cooking the chickpeas:

• ¾ cup black chickpeas/kala chana/desi chana/whole bengal gram/kadala
• 2 cups water for soaking chickpeas
• 2.5 cups water or the soaked water+fresh water for pressure cooking

for kerala garam masala:

• ½ tsp fennel seeds
• 2 to 3 strands of mace
• 1 inch cinnamon
• 3 cloves
• 3 pinches of grated nutmeg or nutmeg powder

for coconut paste:

• ½ cup grated coconut, tightly packed
• ¼ cup to ⅓ cup water for grinding coconut

other ingredients:

• ⅓ cup chopped shallots or pearl onions/sambar onions
• ½ inch ginger, chopped, about 1 tsp chopped ginger
• 1 or 2 green chilies, chopped, about 1 tsp chopped green chilies
• 10 to 12 curry leaves
• ½ tsp mustard seeds
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ¼ tsp black pepper powder
• 2 tbsp coconut oil
• 1 to 1.25 cups of water or stock
• salt as required

INSTRUCTIONS

pressure cooking chickpeas: (check notes on cooking chickpeas in a pot/pan)

1. first rinse and then soak the black chickpeas in 2 cups water for 8 to 9 hours or overnight. here's a pic of the soaked black chickpeas. you can also use white chickpeas instead of black chickpeas.
2. take the black chickpeas in the pressure cooker. add 2.5 cups of fresh water or overall 2.5 cups of the soaked water + fresh water. i usually do not throw away the soaked water of black chickpeas. add ½ tsp salt.
3. stir and pressure cook the chickpeas for 10 to 12 whistles till they are tender and cooked through.

preparing coconut paste:

1. meanwhile when the chickpeas are cooking, take ½ cup tightly packed grated coconut in a grinder jar. add ¼ to ⅓ cup water and grind to a smooth paste.
2. keep the ground coconut paste aside.

preparing kerala garam masala:

1. in a small pan, dry roast the following spices till aromatic - ½ tsp fennel seeds, 2 to 3 strands of mace, 1 inch cinnamon, 3 cloves, 3 pinches of grated nutmeg or nutmeg powder. just a light roasting. don't over do.
2. in a small grinder or coffee grinder or a mortar pestle, grind or pound these five spices to a semi fine or fine powder. keep aside.

preparing kadala curry:

1. heat 2 tbsp coconut oil in a pan.
2. add ½ tsp mustard seeds and let them crackle.
3. add ⅓ cup chopped shallots. stir and saute for a minute.
4. then add 1 tsp chopped ginger, 1 tsp chopped green chilies, 10 to 12 curry leaves and saute till the shallots turn translucent or a light brown.
5. then add 1 tsp red chili powder, 1 tsp coriander powder, ¼ tsp black pepper powder and the ground kerala garam masala. if you already have kerala garam masala, then just add 1 tsp of it. 1 tsp of red chili powder, makes this curry spicy. so reduce to ½ for a less spicy version.
6. stir the masalas very well and saute for a minute on low flame.
7. then add the ground coconut paste.
8. stir very well.
9. saute for 4 to 5 minutes on a low flame.
10. then add the cooked black chana or kadala. stir very well.
11. then add 1 to 1.25 cups water and stir.
12. season with the required amount of salt and stir again.
13. let the curry come to a boil and the gravy reduces a bit. the flavors and chickpeas should also be well blended.
14. serve kadala curry hot with puttu or appams or steamed rice.

NOTES

for cooking chickpeas in a pot. add the soaked chickpeas and 2.5 to 3 cups water in a pot with the salt. cover and bring the water to a boil. later on a medium to high flame, cook the chickpeas till they are tender.

 

Dinar Guru