Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

Saturday, January 27, 2018

Pigeon Peas Cutlet

Pigeon Pea/togari kalu/whole green toor is available plenty in the market. Normally it is the season of pigeon peas during the winter. You do get good tender peas and we can prepare many dishes using pigeon peas.

I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.

No Onion Or No garlic in this " Pigeon Peas Cutlet".

Let us see the recipe now :

Things needed :

Pigeon Peas Dry Curry : 1 Bowl
Potatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)


Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.

2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).

5. Divide the dough into small ball size.

6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.

8. Dip them in raw rava/semolina  and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.

     Remove it from oil and put it on a kitchen tissue.

10. Serve Hot Cutlets with ketchup/any type of chutney

11. Repeat the same with remaining dough.

12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).

Note :

I have deep fried these cutlets. You can shallow fry them on tava. (Optional).
Do not overcook potatoes. You can use flattened rice/Avalakki instead of bread. I have used brown bread. You can powder the bread slices with a mixi dry grinder. You can also add onions and garlic to cutlet dough. I have not added.
Time : 30 Minutes.
Serves : 3 to 4.
 Indian Food .
Pigeon Peas -Cluster beans Dry Curry 

Tuesday, November 21, 2017

Ginger -Coriander Parata

Ginger - Coriander Parata is a full meal and you can have them for breakfast/lunch/dinner.
  • Adding coriander leaves and ginger adds to the aroma of parata.


  • I have added coriander leaves, ginger, some spices which are easily available in our kitchen and wheat flour
    It is always a question for a women for the next meal. what to cook ? It is not only a few, most of them raise their voice asking their kids, hubby or some friends.
    Eating chapatis always is really boring. Not only eating, cooking the same type really makes you more tired. So just think of a twist, using  the same ingredients.
    I have tried here " Ginger - Coriander Parata " and you know what is a side dish ? It was carrot chutney. This chutney is a good combination to have the yummy " Ginger - Coriander Parata".

    Let us see some benefits of having coriander leaves in our diet.
    Coriander leaves in digestion and good to get a relief from stomach upset and indigestion problems. It helps in lowering the blood glucose levels in diabetics.It has good amount of anti inflammatory properties. Coriander helps in lowering the bad cholesterol and increases good cholesterol. It contain iron and magnesium and it is full of dietary fiber. It is also good for removal of toxin from our body. It has a anti septic properties and good for mouth ulcers. Coriander helps in stimulate memory in our brain. It also helps in curing anemia. Coriander leaves have antifungal and anti oxidant properties and is good for skin disorders, dryness and fungal infections. It has Vitamin C and Vitamin K in  it.
    Let us see the recipe now "
    " Ginger - Coriander Parata " is a simple, quick and yummy food that goes well for breakfast/dinner.
    Let us see the recipe Now :

    Things Needed : 

    Wheat flour : 2 Cups
    Salt : A little
    Oil : 2 to 3 Tablespoons
    Garam Masala Powder : 1/2 Teaspoon
    Chilly Powder : 1/2 Teaspoon
    Jeera /Cumin Seeds : 1/2 Teaspoon
    Turmeric powder : A little
    Coriander leaves : I handful ( 1/2 Bundle )
    Ginger : An inch
    Green Chilly : 1

    Method : 

    1. Wash coriander leaves, green chilly. Wash and remove the outer layer of ginger and wash it again.

    2. Now grind coriander leaves and green chilly with out water. (Dry grind).

    3. Take a big bowl, add wheat flour, 1 tablespoon of oil, garam masala, turmeric powder and salt.
    4. Mix all the ingredients nicely and add ground coriander mixture.
    5. Add required water and prepare dough.
    6. Kneed the dough well.

    7. Divide the dough into small portion and turn them as small ball shape. Keep some dry wheat flour aside in a bowl.
    8. Now take small portioned dough and dip in dry flour.
    9. Roll them as chapati in circle shape.

    10. Keep a pan on the fire. Heat and clean tava and put rolled parata and cook. Sprinkle little oil.
    11. Cook for a minute by pressing the edges. Let the fire be on medium flame.
    12. Turn the other side and cook for a minute and remove the done parata from tava.
    13. Repeat the same with remaining dough and prepare paratas.




    14. Serve Paratas with your choice of side dish and little ghee /butter on the top of hot parata.

    Note :

    Let the dough be soft and not watery. If it turns watery add little flour and adjust it. Adding ghee while preparing dough is optional. No need to leave the dough for resting. You can use little more oil to while cooking parats. Use of more spice is optional.
    Time : 30 Minutes.
    Serves :  2 to 3.

    Monday, May 8, 2017

    Pav Bhaji : My Style

    Pav Bhaji is one of the famous street food which is liked by so many around the world. Spicy, filled with veggie and yummy Pav Bhaji is always loved and invited by the hungry stomach. Its healthy and stomach filling food too. Pav is nothing but a bun (a special type of bun) and bhaji is spicy curry.

    Here is a simple, quick and yummy " Pav Bhaji " and I have used vegetables, some spices/masala and Pav is heated on tava with little butter. I am sure we fall love in having Pav Bhaji and definitely prepare this evening.
    You can have this Pav Bhaji for the breakfast (tummy full), as snack in the evening time or for dinner.
    Remember to use less spice which helps to keep you fit and fine. It is always better to use less spice because you may feel not only thirsty and lazy, spice effect cause chest burn and other problems because of more spice in the curry.
    No Onion or Garlic is cooked in this " Pav Bhaji ". (Cut onions are used as raw to add it to the curry. Purely Optional.
    Use of pressure cooker to cook vegetables because it helps to retain health content in vegetables.
    Lets see the recipe now :

    Things Needed :

    To Pressure cook :
    Carrots : 2
    Potatoes : 2 to 3
    Peas : 1 Bowl
    Tomatoes : 2
    To Add :
    Pav Bhaji Masala (Mayyas) : 1 Teaspoon
    Jeera/Cumin Seeds : 1 Teaspoon
    Jeera Seasoning : 1 Tablespoon
    Grated Ginger : 1 Teaspoon
    Salt : As Required
    Turmeric powder : 1/4 Teaspoon
    Chat Masala : 1/2 Teaspoon
    Butter : 1 Tablespoon
    Coriander Leaves : 2 to 3 Tablespoons
    Lemon : 1/2 Lemon extract.


    Method : 

    1. Wash and remove the outer layer of all the vegetables. Cut into small pieces. Slit green chilly.
    2. Wash fresh peas. Now put cut vegetables and peas to pressure cooker.
    3. Add little water to the vegetables and cook for 5 to 6 minutes. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
    4. Remove the lid once the pressure cooker is cool.

    5. Add salt, turmeric powder, pav bhaji (Mayya's ), jeera powder and smash the vegetables nicely.
    6. Add very little water and cook for 2 minutes. Add grated ginger.

    7. Mix it well.. Let it cook for a minute.
    8. Keep a small pan and put oil. (1 Tablespoon). Add slit chilly and fry nicely.
    9. Add this to cooked Bhaji and mix it well.

    10. Add 1/4 Teaspoon of chat masala and mix it nicely. Add a tablespoon of butter and let it melt.

    11. Mix bhaji nicely and put off the fire. Shift the ready curry to a bowl, Add coriander leaves and 1/2 lemon extract. .

    12. Cut Pav in the middle and put it on a hot tava. Put little butter on each side.
    13. Let it turn slightly golden brown. Put it on a plate.

    14. Serve Pav bhaji with cut onions on the side. (Or put some cut onions on the top of bhaji).

    Note: 

    Use of pressure cooker is optional. You can use a tava to mix all the ingredients nicely. Smashing the vegetables is an optional. Adding more spice is optional. Mild spice is always better. Use of cut onions on the side is optional. (You can use cucumber pieces instead of onions). Adding more/less butter is optional. Butter not only adds to the  taste helps to reduce the spicy taste.
    Time : 15 Minutes
    Serves : 4 to 5 .

    Friday, October 2, 2015

    Carrot - Cucumber -Chutney (C - 3 ) Bread Sandwich

    Carrots, Cucumber and Mango Chutney is used to prepare this bread sandwich . Carrot cucumber sandwich is an easy dish and you can munch them any time of the day.  It can be for breakfast or for snack.
    This is a healthy snack we can say since it contain vegetables. Raw vegetables are used here and raw vegetables are loaded with minerals and vitamins.
    Lets see some benefits of eating ghee in our diet.
    Ghee protect our gastrointestinal system. It helps to balance our cholesterol levels. It provides additional energy and reduce the Inflammation in the joints. It helps to eliminate some allergy and protect us from various chronic disease. It helps to improve our eye health. Strengthen our immune system. Ghee contain some amount of Vitamin A, Vitamin E and Vitamin D. Ghee is a good fat that body needs fat to function. Omega - 3s  (monounsaturated fats) are healthy forms of fat that can be found in ghee and it has positive health benefits in the body. It is also a good energy booster. You should also know that you should consume ghee in smaller quantity.
    I have used Mango chutney, grated carrots and sliced cucumber to stuff the bread. I have done this sandwich using sandwich maker. You can try this sandwich on tava or a pan.
    NO ONION OR GARLIC IS USED IN " Carrot - Cucumber -Chutney Bread Sandwich. I call this as C - 3 Bread Sandwich because it has carrots, cucumber and chutney.
    Lets see the recipe now.

    Ingredients : 

    Carrots : 2 
    Cucumber : 3 to 4 (small size)
    Mango Chutney : 1 Small cup
    Bread : 8 Bread slices (Any brand)
    Ghee : 2 to 3 Tablespoons

     Method : 

    1. Wash and grate carrots and cut cucumber in circle shape.
    2. Take bread slices (no need to remove the sides), apply ghee on one side of the bread.
    3. Now apply mango chutney on the top of ghee.

    4. Put some grated carrots on the top.
    5. Place some cucumber slices on the top of the carrots.

    6. Spread some chutney on the 2nd slice and place the bread slice on the top of cucumber.

    7. Press a little. Prepare one more sandwich the same way .
    8. Now apply a very little ghee the top of the sandwich and put them in the sandwich maker and let it cook for 1 to 2 minutes.
    9. Remove it from the sandwich maker and serve with some grated carrots and cucumber.


    10. Repeat the same and enjoy carrots, cucumber and Chutney sandwich.

    Note : 

    Any chutney will be ok to prepare this sandwich. Use of more/less ghee is an optional. Useing brown bread is a healthy option. You can use cut onions on the top of cucumber (onion favorutes).
    You can make use of dosa tava instead of sandwich maker. Just press the sandwich after you placed the second bread on the top of cucumber slices and fry/ roast with little ghee on the tava . Turn the other side and roast it well. Now it is ready to serve or eat.
    Mango Chutney : Use 1/2 cup of grated coconut, raw mango (1/2 of one small raw mango), 2 fried red chilly (byadagi menasu)  and required salt, a little ingh and 1/4 Teaspoon of mustard seeds. Grind all the ingredients till smooth and remove from the mixi jar. Your mango chutney is ready to serve or use. Do not use stale or spoiled chutney. You might get sick (Food Poison).
    Time : 20 minutes
    Serves :4 serves.