May 2, 2017

Apple & Tomato Salad using Chickpeas Dressing


I was excited to get paired up with one of my favourite blogger Rafeeda from "thebigsweettooth.com" for Shh Cooking Secretly Challenge after a very long time. I love all her recipes and especially food pictures which shows the exact texture of the dish. I had to mention that she is a very cool person and also a wonderful baker.  As I had mentioned in lots of my Shh Cooking Secretly Challenge series posts about the rules, this time I was given Apple and Chickpeas as my secret ingredients. And the theme was Salads which is very much apt to this Summer season. By using Apples and Chickpeas, I prepared a quick and tasty salad and hope, I did justice to it . Instead of adding chickpeas in my salad, I gave a twist by preparing dressing using it to give a creamy texture to the salad. And also, the addition of fresh basil leaves gives a refreshing flavour.

Check out of my Co-blogger page to view a wholesome healthy and yummy salad prepared out of Avocado and Tomato, which was given by me.

http://www.thebigsweettooth.com/2017/04/simple-quinoa-salad.html


Ingredients :

2 Apples, cut into small pieces
6 Cherry Tomatoes, cut into halves
Few fresh Basil leaves

For Dressing :

2 Tbsp Black chickpeas ( soaked and cooked ) 
3 - 4 Basil leaves 
1/4 Cup Olive oil 
1 Tsp Lemon juice 
Salt to taste 
Little Pepper powder ( Optional ) 

Method :

Take cooked chickpeas along with basil leaves, olive oil, lemon juice and salt in a blender.

Blend till it turns smooth.

Once done, remove from the blender and keep aside.

Take apples and cherry tomatoes in a large bowl.

Add fresh basil leaves and chickpeas dressing to it.

Mix well and sprinkle little pepper powder.

Serve.


Note :

Cut apples after preparing dressing, else apple pieces loses its colour.

I have used black chickpeas in this recipe which can also be substituted with white chickpeas. 


April 29, 2017

Achaari Capsicum Biryani using leftover Pickle


I love adding pickle oil and leftover pickle masala to my dishes. It enhances the flavour and also gives a vibrant colour to the dish. This can be used while preparing dosa or in a gravy or as tadka for dal. My today's recipe is also using leftover pickle and 3 varieties of Bell peppers. Apart from bell peppers, any veggies like beans, carrot, peas, potato etc can be used. This one pot meal pairs up excellent with any varieties of Raita or Kurma.

Instead of throwing the leftover pickle oil and masala, try this delicious spicy biryani. Here comes the recipe...

Ingredients :

1 Tbsp Pickle Oil ( Leftover oil from pickle ) 
2 Tbsp Oil ( or you can also use 1 tbsp oil and 1 tbsp ghee ) 
2 Bay leaves 
1 Onion, sliced 
2 Green chillies
2 Tsp Ginger garlic paste 
1 1/2 Tbsp Curd 
Few Mint leaves 
2 Tsp Pickle masala ( I have used Mango pickle in this recipe ) 
1/4 Tsp Turmeric powder 
1/2 Tsp Cumin powder 
1/2 Tsp  Red chilli powder ( Adjust according to taste bud ) 
Salt to taste 
1 Cup Basmati Rice ( I have used India gate brand ) 
1 1/2 Cups Water 
3 Cups Coloured Bell peppers, chopped 

To grind :

1 Onion, chopped 
1 Big Tomato, chopped 
1/2 inch Cinnamon stick 
1 Elachi 
1 Clove 
Small piece of Biryani flower 

Method :

Wash and soak Basmati rice for 30 minutes.

Grind the given ingredients in "To grind" into fine paste and keep aside.

Heat oil ( pickle oil, oil and ghee ) in a thick bottomed pan and add bay leaves followed by green chillies and mint leaves.

Add sliced onion and saute till it turns light brown color.

Add ginger garlic paste and saute till the raw smell goes off.

Now add the ground paste and saute it for a minute.

Add turmeric powder, pickle masala, cumin powder and red chilli powder to the masala along with curd and coloured bell peppers.

Saute and cook till the oil separates from the masala.

Add measured water followed by the required amount of salt and let it boil.

Now drain water from the basmati rice and add it to the cooker.

Simmer the flame, cover the pan with an aluminium foil and place a lid on top of it.

Cook it till the water gets absorbed and add ghee along with few mint leaves on top of the biryani.

Meanwhile, heat an iron pan and simmer the flame.

Place the biryani pan on top of the iron pan and keep in dum for 10 minutes.

Once done, mix well without breaking the rice and serve hot.


Serving Options :

Serve hot with Raita or Kurma.


Note :

Adjust the water quantity according to the soaking time. For example, 1 1/2 cups will be sufficient for 1 cup of Rice, if the soaking time is 30 minutes.  If the soaking time is more than 45 mins, then equal ratio of water and rice will be perfect.



April 27, 2017

One Pot Kondakadalai & Mochai Kuzhambu Satham / Bachelor Recipe


One pot meals are not only life savers for Bachelors, it is also a perfect dish to prepare during summer to avoid standing in the kitchen for a long time. I have used chickpeas and field beans in this rice but veggies like potato, sundakai, drumsticks etc can also be included. But, be little cautious while adding drumstick in an one pot meal, as it gets mushy very fast. In order to avoid it, cook the rice as mentioned below, add the drumstick pieces to the rice and cook it again for one more whistle. Dried sundakai can also be added. The addition of ghee will make a huge difference in this recipe. It enhances the flavour and taste of the rice but its purely optional. This rice goes perfect with Sutta Appalam, Fryums or any vegetable stir fries / poriyal.



Ingredients :

1/4 Cup Black Kondakadalai / Black chickpeas, dried
1/4 Cup Mochai / Field Beans, dried
1 1/2 Cups Rice 
4 - 4 1/2 Cups Water ( adjust the water quantity according to the desired rice consistency ) 
2 Tbsp Gingelly oil 
2 Tbsp Ghee ( Adjust according to taste bud ) 
1 Tbsp Vadagam ( or 1/2 Tsp Mustard seeds, 1/2 Tsp Cumin seeds and less than 1/4 Tsp Methi seeds ) 
2 Sprigs Curry leaves
2 Medium sized Onions, Finely chopped 
1 Big Tomato, Finely chopped 
10 Garlic pods, sliced
Small gooseberry sized Tamarind ball soaked in 1/2 cup of water 
1/4 Tsp Turmeric powder 
2 1/2 Tsp Kuzhambu powder ( I have used Eastern masala Kuzhambu powder ) 
Salt to taste 

Method :

Wash and soak both chickpeas and mochai over night.

Heat oil in a pressure cook and add vadagam.

Once it starts spluttering, add curry leaves followed by sliced garlic pods.

Add finely chopped onions and saute till it turns light brown color.

Now add finely chopped tomatoes and cook till it turns soft and mushy.

Add turmeric powder followed by kuzhambu powder and mix well.

Drain water from the soaked kondakadalai - mochai and add it to cooker.

Meanwhile, extract juice from the soaked Tamarind.

Add the measured water along with tamarind juice and add salt.

Let it boil and add the washed rice.

Close and pressure cook it for 3 - 4 whistles in a medium flame.

Switch off the flame and wait till the pressure of cooker gets released.

Once done, open the lid and add ghee to the rice.

Mix well and serve hot.


Serving Options :

Serve hot with Papad or any vegetable stir fry / poriyal.



Nutella Milkshake / Summer Specials


Here comes an another interesting 2 ingredients Milkshake using Nutella and Cold milk. This quick and tasty drink is an instant energy booster and also kids friendly recipe. Even kids can make this yummy chocolatey drink on their own. To make it more exotic, serve it with a scoop of chocolate ice-cream or blend it along with a milk.

This recipe goes to our Summer special series in which Sujitha Ruban from " Sujitha Easy Cooking " and Shobana Vijay from " Shoba's Delight " are participating along with me. Do check their page too to view more interesting and refreshing summer coolers.

Click HERE to view Sujitha's Summer special post.

Click HERE to View Shobi's Summer Special Post.


Ingredients :

2 - 3 Tbsp Nutella 
1 1/2 Cups Cold Milk 
Ice cubes ( Optional ) 

Method :

Take Nutella in a blender along with cold milk.

Blend till it turns smooth and frothy.

Fill ice cubes in a glass and pour the Nutella milkshake. ( Optional )

Serve chill.


April 26, 2017

BellPepper Wasabi Fried Rice


Wasabi is called as Japanese horseradish and used in Japanese cuisine. The paste form of wasabi is usually served in sushi restaurants. Nowadays, wasabi flavoured munchies are also available in the markets. It has a strong pungent and spicy flavour. So, be careful while adding it to the dish. According to the quantity of wasabi used in this recipe, the rice is not spicy but it gives a lovely flavour. This is a perfect lunchbox recipe which can be served with Tomato sauce or manchurian.


Ingredients :

3/4 Cup Basmati Rice, Cooked 
1 Tbsp Garlic, Finely chopped
1/4 Cup Spring onion bulbs, Chopped 
1 Cup Coloured Bell peppers, Finely chopped 
2 Tbsp Basil leaves, Chopped 
1 1/2 Tsp Wasabi paste ( If you like it spicy, increase the quantity ) 
1/2 Tsp Soya Sauce ( I have used dark soya sauce ) 
1 Tsp Pepper powder 
Salt to taste 
1/4 Cup Spring onion leaves, finely chopped 
1 1/2 Tbsp Oil 

Method :

Heat oil in a pan and add finely chopped garlic.

Fry till the aroma comes out and add chopped spring onion bulbs.

Saute and add coloured bell peppers followed by chopped basil leaves.

Add wasabi paste followed by soya sauce and few spring onion leaves. 

Cook it in a medium flame for a minute and add the cooked rice. 

Mix well without breaking the rice.

Add pepper powder and the required amount of salt. Mix well.

Garnish with spring onion leaves and remove from the flame. 

Serve hot. 


Serving Options :

Serve with Tomato sauce or Manchurian. 


April 25, 2017

Watermelon Milkshake / Summer Specials


Scorching weather in our place is making us tired and dehydrated. The best way to beat the heat is by increasing the intake of liquid foods like juices, buttermilk and water. The interest in regular food has also completely reduced due to heat and everyone in my home started craving for something cool. So, I have increased the frequency of juice preparation to keep them cool and healthy which is indeed useful for my "Summer Special Series" too. Check out my co-bloggers Shobana Vijay and Sujitha Ruban's page by clicking the following link to view more refreshing summer drinks.

Click HERE to view Sujitha Ruban's Page.

Click HERE to view Shobana Vijay's Page.

My today's recipe is also a simple and quick milkshake prepared using watermelon, milk and sugar. Instead of preparing regular juice out of watermelon, try this yummy drink using cold milk which also makes the drink healthy.


Ingredients :

2 Cups Watermelon, De - seeded and chopped 
1/2 - 3/4 Cup Cold Milk 
1 Tbsp Sugar ( Adjust according to the sweetness of watermelon ) 
Ice cubes 

Method :

Take chopped watermelon pieces in a blender along with cold milk and sugar.

Blend till it turns smooth.

Fill glass with few ice cubes and pour the prepared milkshake.

Alternately, refrigerate the watermelon milkshake for 30 minutes to 1 hour and serve cold.


April 22, 2017

Paneer Kuska


Kuska is nothing but plain biryani without adding vegetables or meat. This simple rice is so much flavourful and doesn't require any masala powders. The green chillies give sufficient spiciness to kuska, so adjust the quantity according to your taste buds. This goes very well with Brinjal gravy or Onion raita. I have used homemade paneer in this recipe which can also be substituted with store bought ones. For the procedure of home made crumbled paneer, click HERE. Sambha rice can also be used instead of basmati rice which indeed gives a flavourful rice.

Ingredients :

1 1/2 Cups Crumbled Paneer ( I have used homemade paneer )
1 Big Onion, chopped
3 - 4 Green chillies
5 - 6 Garlic pods
1/2 inch Ginger piece
2 Medium sized Tomatoes, chopped
2 Tbsp Ghee
1 Tbsp Oil
1 Cup Basmati Rice ( I have used India Gate brand )
2 Bay leaves
1 Elachi
1/2 inch Cinnamon stick
Small piece of Blackstone flower / Kalpasi
1 Lavang / Clove
Few Mint leaves
1/4 Tsp Turmeric powder
Salt to taste
1 1/2 - 1 3/4 Cups Water

Method :

Wash and soak basmati rice for 30 minutes.

Grind tomatoes into fine paste and keep aside.

Grind spices ( Cinnamon, Elachi, Clove and Blackstone flower ) except bay leaves into fine powder.

Add green chillies, chopped onions, garlic and ginger to the spice powder and grind it again into fine paste by adding little water and keep aside.

Heat ghee and oil in a heavy bottomed pan or cooker and add bay leaves followed by mint leaves.

Add onion - spices paste and saute till the raw smell goes off.

Now add the tomato paste along with turmeric powder and crumbled paneer.

Saute till the oil separates from the pan and add the measured amount of water followed by the required amount of salt to the pan.

Let it boil and meanwhile, drain the water from basmati rice and add it to the pan.

Simmer the flame, cover the pan with aluminium foil and place an iron pan on top of it.

Cook it for 15 - 20 minutes or till  the rice gets cooked.

Once done, switch off the flame and keep it aside for 5 - 10 minutes.

Garnish with mint - coriander leaves and serve hot.


Serving Options :

Serve hot with Curd or Raita.












April 21, 2017

Carrot & Pomegranate Milkshake / Summer Specials


Here comes my another interesting and healthy summer cooler using a vegetable and fruit. I am in love with my Summer special series which keeps me busy and drives me to think of more tasty and healthy drinks. Check out my Co-bloggers Sujitha Ruban and Shobana Vijay's pages to indulge lots of delicious coolers, who are also in the part of this series.

Click HERE to view Sujitha Ruban's Page.

Click HERE to view Shobana Vijay's page.

This is one of the healthy drink for kids as well as adults. The combination of Pomegranate and Carrot makes a delicious drink and also a serves as a great nutritional summer drink. The carrots and pomegranate are blended along with a milk and sugar into smooth puree is further strained using strainer to give a yummy drink. It is always good to consume juice without straining but pomegranate seeds gives a light sandy texture which doesn't give a pleasant drinking. So, the straining part is completely optional.


Ingredients :

1 Cup Pomegranate 
2 Medium sized Carrots, chopped
1 Cup Milk 
2 Tbsp Sugar 
Ice cubes

Method :

Take pomegranate and chopped carrots in a blender along with a milk and sugar.

Blend it together till it turns a smooth puree.

Strain the juice using stainer and transfer it to a bottle or container.

Refrigerate and serve chill.

Alternatively, fill the glass with an ice cubes and pour the strained milkshake.

Serve chill.



April 20, 2017

Tang Milkshake / Summer Specials


The most irritating and tiresome days are during summer, so its always better to keep us hydrated either by drinking water or juice. This Tang milkshake is one of a quick summer drink prepared using just two ingredients. Few years back, happened to learn this yummy drink from my best friend's mom during our visit to their place and from that day, this tasty drink became our regular instant refreshing drink. This is one of the best way to indulge mango milkshake during off season. The recipe is quite simple that even kids can prepare it.

As I had mentioned in my previous posts, me along with my Co-bloggers Sujitha Ruban and Shobana Vijay started posting summer coolers recipe according to summer special theme. So check out their page to view more interesting drinks to beat the heat.

Click HERE to view Sujitha Ruban's blog page.

Click HERE to view Shobana Vijay's blog page.



Ingredients :

1/2 Cup Mango Flavour Tang powder 
1 1/2 Cup Cold Milk 
Ice cubes

Method :

Take Mango flavoured Tang powder and cold milk in a blender.

Blend till it turns smooth and creamy.

Once done, transfer into a bottle and refrigerate.

Fill ice cubes in a mason jar or glass and pour the tang milkshake.

Serve chill.


April 19, 2017

Curd Chilli Kuzhambu / Mor Milagai Kuzhambu


Do you love spicy chillies ?? No veggies at home and looking for an interesting kuzhambu ?

Then, try this spicy and tangy kuzhambu prepared using Mor milagai which is also called as Curd chillies. Mor Milagai is a popular condiment served in South Indian Thali ( meal platter ). The chillies are soaked in a curd and sun-dried for few days is further stored in an air tight container which lasts for months. Then, the dry curd chillies are fried in a hot oil and served along with the meals. This is one of the best side dish for curd rice and sambhar rice. The same chillies can be used as seasoning for curd rice or more kali which also enhances the taste of the dish. For the first time, tried kuzhambu using these curd chillies and it tasted heavenly. The freshly ground masala gives a flavourful fresh taste to the kuzhambu. As the Curd chillies contains salt, the addition of salt should be minimal in this recipe. This kuzhambu tastes divine with plain rice, curd rice, idly and dosa.


Ingredients :

10 - 15 Curd Chilies / Mor Milagai
1 Big Onion, Finely chopped
1 Tomato, chopped
1/4 Cup Sliced Garlic pods
4 Tbsp Oil ( Gingelly oil )
1 Tbsp Vadagam
3 - 4 Dry red chillies
2 Tbsp Coriander seeds
1 Tbsp Chana dal
1 Tsp Cumin seeds / Jeera seeds
Few Methi seeds
1/4 Cup Coconut, grated
1/4 Tsp Turmeric powder
Lemon Sized Tamarind, Soaked in one cup of water
Salt to taste
2 Sprigs of Curry leaves

Method :

Heat 1 Tbsp oil in a pan and add vadagam followed by curd chillies / More milagai.

Fry it for couple of minutes and remove from the flame.

Heat 1 Tbsp oil in a same pan and add chana dal followed by coriander seeds, dry red chillies, cumin seeds, grated coconut, methi seeds and chopped tomato.

Roast in a low flame till the aroma comes out and remove from the flame.

Cool and grind into fine paste by adding little water. Keep aside.

Heat the remaining oil in the same pan and add sliced garlic followed by chopped onion.

Saute till it turns translucent and add the roasted curd chillies along with a turmeric powder.

Now add the ground paste followed by one cup of water.

Cook in a medium flame till the oil separates from the kuzhambu.

Now extract the juice from the soaked tamarind and add it to the kuzhambu.

Add 1/2 to 1 cup of water, if the kuzhambu is too thick.

Adjust salt ( be careful while adding as curd chillies contains salt in it ) and let it cook for 5 - 7 minutes in a medium flame.

Garnish with curry leaves and switch off the flame.

Serve hot.


Serving Options :

Serve with hot plain rice or Idly or Dosa.


Mixed Vegetable Kurma ( Pressure cooker method )


Vegetable Kurma is a creamy and tasty curry prepared using mixed vegetables, spices and coconut paste. This is a perfect side dish for Roti, Phulka, Idly and Dosa. The addition of coconut paste gives a creamy texture and the addition of besan - roasted gram gives a thickness to the gravy. The pressure cooker method saves the time and also gives a perfect gravy texture to the curry.


Ingredients :

2 tbsp Oil 
1 Bay leaf 
1 Star anise
2 Elachi 
1/2 inch Cinnamon stick 
2 Onions ( 1 Onion Finely Chopped and 1 onion for paste ) 
1 Tomato, chopped 
1 Tsp Ginger garlic paste 
2 Carrot, Cut into small pieces 
2 Potatoes, Cut in small pieces
1/2 Cup Fresh green peas
10 Green beans, Finely chopped 
1/2 Cup Fresh groundnuts ( optional ) 
2 Green chillies, sliced 
1/4 Tsp Turmeric powder 
1/2 - 3/4 Tsp Red chilli powder ( add according to taste bud )
1/2 Tsp Cumin / Jeera powder 
Coriander leaves for garnishing 
Salt to taste 

To grind :

1/4 Cup Coconut, grated
2 Tbsp Roasted chana dal / Pottukadalai 
1 Tsp Saunf / Perunjeeragam 
1 Tbsp Besan flour 

Method :

Grind all the ingredients given in "To grind" to a fine paste by adding little water and keep aside.

Grind one onion and tomato into fine paste. Keep aside.

Heat oil in a cooker and add bay leaf followed by star anise, cinnamon and elachi.

Add finely chopped onion followed by ginger garlic paste.

Saute till the raw smell of ginger - garlic paste goes off.

Add the onion - tomato paste and saute till the colour of gravy changes to light brown colour.

Add turmeric powder followed by red chilli powder and cumin powder.

Now add the ground paste along with little water and cook it for couple of minutes in a medium flame.

Add the chopped vegetables followed by the required amount of salt and 1 - 11/2 cups of water.

Cover it with the lid and pressure cook it for 1 - 2 whistles in a medium flame.

Once done, garnish with coriander leaves and serve.


Serving Options :

Serve hot with Idly, Dosa or Roti.














April 18, 2017

Mango - Dates Syrup Milkshake / Summer Specials


Mango milkshake is one of our common breakfast drink during summer season. To make it more healthy and yummy, I have included dates syrup instead of regular sugar. The addition of dates syrup not only gives a beautiful colour, it also enhances the taste of the drink. The preparation is quite easy as the ingredients are just blended together to get a creamy and smooth texture milkshake.

Check out my Co-bloggers page to view more summer special recipes..

Click HERE to view Sujitha Ruban's Blog page.

Click HERE to Shobana Vijay's Blog page.


Ingredients :

1 1/2 Cups Mango Pulp
3 - 4 Tbsp Dates Syrup ( Adjust the quantity according to brand. I have used Ambrosia Date Syrup ) 
1 Cup Milk
Mango Pieces, Chopped for garnishing 

Method :

Add mango pulp in a blender along with dates syrup and milk.

Blend it till the milkshake turns smooth and creamy.

Once done, transfer it to a jug and refrigerate for an hour.

Pour dates syrup in the sides of a serving glass and pour the refrigerated mango milkshake.

Garnish with mango slices and serve chill.


Notes : 

Ice cubes can also be added while preparing the juice.

To make it more creamier and rich, add vanilla or mango flavoured ice-cream while blending.


April 17, 2017

Iced Tamarind Juice Green Tea / Summer Specials


After Soup series, me and Sujitha from "Sujitha Easy Cooking" have joined together again with an another wonderful blogger Shobana from " Shoba's Delight " to post lots of summer special drinks for a month. After so many discussions, we have decided to post summer special series since the heat waves are rising to peak. Everyone must be familiar with an Iced tea which is usually prepared using tea or green tea and lemon. But as a twist, I have used tamarind extract instead of lemon juice which was inspired by a Mexican drink. I have used green tea in this recipe but the regular ones can also be used to prepare this cool refreshing drink. This is the best way to beat the heat instead of having a regular tea or green tea. I have used coconut flavoured palm sugar to enhance the taste of the drink which can also be substituted with a regular sugar or Brown sugar or plain Palm sugar.

Click HERE to view Sujitha's Summer special post.

Click HERE to View Shobi's Summer Special Post.


Ingredients :

2 Cups Water 
1 Tbsp Green tea leaves
3/4 - 1 Cup Coconut flavoured Palm sugar ( Brown sugar, regular sugar or palm sugar can also be used ) 
Few Mint leaves
Small piece of Tamarind ( Small gooseberry sized ) 
Ice cubes

Method :

Soak tamarind piece in a 1/2 cup of water for 30 minutes.

Extract juice from the soaked tamarind and keep aside.

Boil water, add green tea leaves and let it boil for a minute.

Switch off the flame, cover the bowl with a lid and let it stand for couple of minutes.

Filter the leaves and cool the green tea.

Add tamarind extract to the tea followed by palm sugar and mint leaves.

Mix well and refrigerate the drink for couple of hours.

Add 1/2 - 1 cup of Ice water if the drink is concentrate or fill the glass with ice cubes and pour the iced tea.

Garnish with mint leaves and serve chill.


                                                         Beat the heat with this Iced Tea !



Achaari Paneer Bhurji / Bachelor Recipes


Achaari Paneer Bhurji is a simple and tasty side dish especially for bachelors who cook with the minimal amount of ingredients. No masala powders required for this recipe and all you need is, just the pickle masala from any varieties of pickle. Pickles are the life safer side dish for most of the bachelors and when an easy curry can be prepared using pickles, why not to try ? Both homemade and store bought paneer can be used in this recipe. This curry goes perfect with Phulka, Paratha or even with a toasted bread. The same masala can be used as a stuffing for sandwich too. Adjust the quantity of achaar masala and green chillies according to spicy taste bud.

Ingredients :

For Paneer :

1 Litre Milk 
1 Lemon ( big size ) 

or Use store bought Paneer 

For Bhurji :

1 Tbsp Mustard Oil ( or Regular cooking oil ) 
1/2 Tsp Cumin seeds / Jeera seeds 
1 Onion, Finely chopped 
2 Green chillies, sliced ( adjust according to taste bud ) 
2 Tomatoes, Finely chopped 
2 Tsp Pickle masala / Achaari masala ( any flavoured pickle and in this recipe, I have used Mango pickle ) 
Salt to taste 
Few Coriander leaves, Finely chopped

Method :

For preparing Paneer at home :

Remove the seeds and squeeze juice from the lemon. Keep aside.

Boil milk and add the lemon juice to it.

It starts curdling at this stage, so keep stirring till the paneer and water completely separates.

Once done, remove from the flame and strain the paneer using muslin or clean cloth.

Wash it twice or thrice in a running water to remove the lemon juice flavour from it.

Keep it aside in a strainer or colander to drain the water completely.

Once the water drains completely, crumble the paneer and keep aside.

If using store bought paneer, grate or crumble the paneer and keep aside.

For Bhurji :

Heat oil in a pan and add cumin seeds followed by green chillies.

Add finely chopped onion and saute till it turns translucent.

Now add the finely chopped tomatoes and saute till the tomatoes turns soft and mushy.

Add pickle masala and the required amount of salt. ( Pickle contains salt so add regular salt accordingly )

Mix well, add 1 tbsp water and cook it for a minute.

Now add the crumbled paneer, mix well and cook it for couple of minutes in a low flame.

Add coriander leaves and remove from the flame.

Serve hot.


Serving Options :

Serve with Phulka, Paratha or Toasted bread slices.



April 15, 2017

Tawa Toasted Besan Bread


This is a healthy version of a Bread bajji in which the besan batter dipped bread slices are toasted on a tawa with a less oil instead of deep frying. Green chilli and coriander leaves are made into fine paste and added to the besan flour is further made into batter by adding water. Then, the bread slices are dipped in the besan batter and toasted on the tawa with a minimal oil. This is a perfect evening snack for kids and also can be served as breakfast along with Mint chutney. Variations can be done in this recipe by adding grated carrots, beetroots etc which in addition also makes the toast more healthy. To make it more spicy, increase the addition of chilli or add 1/2 tsp of red chilli powder to the recipe.


Ingredients :

6 - 7 Bread slices 
1 Cup Besan flour 
1 Green chilly, chopped 
1/4 Cup Coriander leaves, chopped 
Less than 1/4 Tsp Turmeric powder 
Less than 1/4 Tsp Hing powder 
Salt to taste 
3/4 - 1 Cup Water 

Method :

Cut the bread slices diagonally and keep aside.

Grind green chilli into fine paste by coriander leaves, turmeric powder and hing powder along with it.

Take besan flour in a bowl and add the ground paste.

Add the required amount of salt and add water little by little to prepare a batter.

Prepare a batter without any lumps and the consistency should be like a Dosa batter ( not too thick nor watery ).

Heat a non stick tawa and brush it with little oil.

Now take a slice of bread, dip it in the batter and place it on the tawa.

Smear little oil and cook both the sides in a medium flame.

Repeat the process for the remaining bread slices.

Once done, remove from the flame and serve hot.


Serving Options :

Serve hot with Mint Chutney.


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