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BREAD CHEESE SANDWICH | CHAAT ITEMS

BREAD SANDWICH

INGREDIENTS:-

Bread Slices - 6 nos

Green Sauce - 3 tsp

Pizza Sauce - 3 tsp

Cheese slices - 3 nos.

Ghee/ Oil - for smearing on both sides of bread

FOR MIXED VEGETABLES:-

Mix everything together....

Boiled Potato - 1 tbsp

Grated Carrot - 1 tbsp

Finely chopped Capsicum - 1/2 tbsp

Deseeded Tomato, finely chopped - 1/2 tbsp

Finely chopped Onion - 1 tbsp

Chat masala - 1 tsp

Finely chopped Green chillies/Red chilly powder - 1/2 tsp ( or as per taste)

Salt as required

METHOD:-

Smear oil/ghee on both sides of the slices of bread and set aside.

On one side of the bread smear, pizza sauce and spread 1 tbsp of the vegetable mix; then place a cheese slice above it. Take another bread slice and smear green sauce and cover it above cheese slice.

 

Similarly, prepare the remaining bread cheese sandwiches.

We can have as it is. or we can toast both sides.

Heat a dosa tawa, and place the bread sandwiches. Cover with lid for 2 minutes, keep the flame in sim. 

Flip the other side, cover it for  2 minutes in sim flame.

BREAD CHEESE SANDWICH IS READY...

DHANIYA COCONUT THUGAIYAL

DHANIYA COCONUT THUGAIYAL

INGREDIENTS:-
Dhaniya / Coriander seeds - 1/4 cup
Urid Dal - 1/4 cup
Coconut roughly chopped - half coconut, cut into pieces
Dried Red chillies - 8 to 10 nos.
Grated Jaggery - 1 tsp
Tamarind - 2 inches
Salt to taste
Oil - 3 tsp

For Tampering:-
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 2 leaflet
Asafoetida - 1/4 tsp 

METHOD:-
(1) Heat a Kadai with 1 tsp of oil and roast red chillies and urad dal. Roast until urad dal changes to golden colour; replace it in the mixer jar.
(2) In the same Kadai, add 1 tsp of oil and roast the coriander seeds, till nice aroma arises. Coriander seeds tend to burn. So, roast in sim/low flame; replace it in the same mixer jar, where urad dal & chillies were added.
(3) Now roast the tamarind, till it softens; remove it and add to the above jar.
(4) Add 1 tsp of oil, and roast coconut pieces. Keeping the flame in low/sim, and cover the kadai with a lid and roast it until it turns a golden colour. Allow it to cool completely.
(5) Add required salt to the jar, using the pulse mode,
grind all the roasted ingredients except coconut.
(6) After grinding, add 1tsp of jaggery and roasted coconut and again grind it in pulse mode. Check for salt and spice. Now add water little by little, to make a coarse paste.
(7) Remove it in a bowl. Heat 1 tsp oil in the kadai for tampering and add mustard seeds. Allow it to splutter, then add curry leaves and asafoetida.
Add the tampering to the Thugaiyal.

Tastes better with Tamarind Rice, Curd Rice, Aappam, Dosai

See also for

  Gongura Receipes

Kara Kuzhambu          

HOME MADE BHEL PURI | EVENING SNACK | CHAAT ITEM | STREET FOOD

Bhel puri is a typical Indian street food made using puffed rice, cooked groundnuts, channa dals, fresh veggies. We can innovate more varieties in preparing this chaat, using some sauces and masala powders as a base with puffed rice.

BHEL PURI using Veggies

INGREDIENTS:-

Puffed rice - 2 cups

Grated Carrot - 2 tbsp

Cooked and smashed Potatoes - 2 tbsp

Finely chopped Onion - 1 to 2 tbsp

Fine Chopped Tomatoes, deseeded - 1 tbsp

Chaat masala powder - 1 tsp

Red chilly powder - 1/4 tsp

Pizza sauce - 1/4 tsp (optional)

Green Sauce - 4 tsp

Sweet Sauce - 3 tsp (or as per taste)

Finely chopped coriander leaves - 1 tbsp

Lemon juice - 1/2 tsp

Rock salt - as per taste

Fine Sev - 2 tsp (optional)

   

METHOD:-

Set all the ingredients ready. Add all the ingredients mentioned above in the order.

 Finally add sev and garnish with Coirander leaves.

BHEL PURI using Pomegranate seeds, cooked groundnuts, masala powders and sauces.

TOMATO TIFFIN SAMBHAR without Toor Dal | SIDE DISH FOR IDLY, DOSA, CHAPPATHI & UPMA

This is one of the favourites during my college days. In our hostel, they serve this side dish for Broken Wheat Upma on Thursdays as Morning Breakfast. For night dinner, they serve us Tomato Rice with Kovaikai fry along with white rice, rasam & buttermilk. It did really tasted awesome. I never skip these varieties.

TOMATO TIFFIN SAMBHAR

INGREDIENTS:-

Medium-sized tomatoes, finely chopped - 3 nos.

Pizza Sauce - 1 tbsp

Salt - as required

Turmeric Powder - 1/4 tsp

Roasted Gram dal - 1 tbsp

Black pepper - 8 nos.

Water - as required

Cooking Oil/ Gingelly Oil - 1 tbsp

FOR TAMPERING:-

Mustard seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Asafoetida - 1/4 tsp

Curry leaves - 1 leaflet

Finely chopped Coriander leaves - 1 tbsp

METHOD:-

Heat Oil in a kadai, add mustard seeds and allow it to splutter. Then add cumin seeds, curry leaves,  asafoetida & half of the coriander leaves. Fry it.

Add tomatoes and required salt. Cover with lid and cook for 5 minutes in sim to medium flame. The water content in tomatoes oozes. 

Add pizza sauce, turmeric powder & mix well. Cover with lid and cook till the oil separates from the mixutre.

Add water to it ( I added 1.25 cups of water). Allow it to boil for 5 minutes. 

In a mixer jar, add black pepper and roasted gram dal. Make a fine powder. Add 1/4 cup of water and grind. Add this paste to Sambhar and allow it to boil till it becomes a mild thick consistency.

Tasty Tiffin sambhar without cooked dal  is ready... Garnish with the remaining coriander leaves.

Tastes better with Idly, Chappathi, Dosa, Broken Wheat Upma.

See also for
Broken Wheat Upma / Godhumai Rava Upma
Siru Thaniya Dosai / Millets Dosa

HOME MADE SPICY SAUCE | GREEN SAUCE | NO PRESERVATIVES

HOME MADE SPICY SAUCE

INGREDIENTS:-
Curry leaves - a handful
Coriander leaves - a handful
Mint leaves - a handful
Chilly flakes - 1 tsp or Green Chilly - 1 or 2 numbers
Salt - as required

METHOD:-
Clean all the leaves and add them to the mixie jar. Add the remaining ingredients and grind to a fine paste.

 
Restore it in a bowl for future use. Refrigerate it for 3 to 4 days.

HOME MADE PIZZA SAUCE | NO PRESERVATIVES | NO VINEGAR

PIZZA SAUCE

INGREDIENTS:-
Medium-sized Tomato - 4 nos
Small Onion/shallots - 4 nos
Dried Red Chilly - 6 nos
Garlic - 8
Salt - as required

METHOD:-
In a mixer jar, add Onion shallots/ small onion, red chilly, garlic and salt. Make a fine paste by adding little water. Then add roughly chopped tomato to the paste and make a fine paste.

TYPE 1:-
For tampering:-
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 leaftlet
Gingelly oil - 2 tbsp

TYPE 2:-
For tampering:-
Cooking Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Red chilly powder - 2 tsp ( or as per taste)
Dry Ginger Powder or Ginger juvenile - 1/4 tsp

We can tamper the ground mixture in any of the above types.

In the case of TYPE 1, 

First heat gingelly oil to the kadai, then add mustard seeds, allow it to splutter.; then add urad dal, fry it till it changes its colour; then add curry leaves and asafoetida. Now add the tomato-garlic paste to it. Mix well.  Cook till the oil oozes from the paste. Check for salt. 

In the case of TYPE 2,

Heat Cooking oil in a kadai, add the cumin seeds and allow it to splutter, lower the flame and add the red chilly powder and dry ginger powder. (avoid burning of the powders). Add the tomato-garlic paste to the tampering. Mix well. Cook till the oil oozes from the paste. Check for salt. 


                      Once it is done, we can restore it in airtight container and refrigerate it for  a week . We can use this sauce for Chappati Roll, Bread Sandwich, Chilly cheese toast, Pizza etc.

See also for:
Onion-Tomato Chutney
Onion-Coconut Chutney
Red Chutney

SWEET SAUCE | SWEET KETCHUP | SWEET CHUTNEY

SWEET SAUCE

INGREDIENTS:-
Tamarind - 30 gms
Dates - 50 gms
Jaggery Powder - 50gms
Dry ginger powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Salt - a pinch
Water - as required

METHOD:-
In two bowls add Dates and Tamarind separately. Heat water in a pan and add to the level of tamarind and dates. Allow it to rest for 15  minutes.

Prepare tamarind syrup, by removing impurities. In a mixer jar, add the blanched dates, Jaggery powder, salt, and red chilly powder. Grind to a fine paste by adding little water. Remove the contents and add it to a pan.

Add the tamarind syrup to the above pan, add water for consistency and heat it in low flame for 10 to 15 minutes ( or till the raw smell of the tamarind goes off). Check for taste. If sweetness required, add jaggery powder. 

Allow it to cool. Filter it and store it in a container.

The sweet sauce is ready.

WALNUT COOKIES

Walnuts contain important phytochemicals as well as high amounts of polyunsaturated fats which do offer potential benefits for both brain health and brain function. Omega-3 plays a part by helping to reduce oxidative stress in the brain, but also by helping to improve brain signalling and neurogenesis, which is the creation of neurons.

WALNUT COOKIES

INGREDIENTS:-

Whole Walnuts - 50 gms
Wheat flour - 50 gms
Sugar - 50 gms
Salt - a pinch
Fruit Salt - 1/8tsp
Ghee - 3 tsp
Warm Milk - 3 tsp or as required

METHOD:-

Before preparing the dough for cookies, preheat a kadai with salt and a separator for 10 mins in medium high.
In a mixer jar, add whole walnuts, sugar and wheat flour. Make a powder out of it.
Transfer the contents to a bowl, add salt, fruit salt and mix well.



Now add 2 tsps of ghee and 2 tsps of warm milk. Knead it well. Add warm milk if required, till the dough gets combine. It will turn sticky.

Now add 1 tsp of ghee to the dough and knead for 2 minutes.

Grease little ghee on hands, and divide the dough in small equal parts.Grease an idli mould, place the doughs as shown.

Bake the dough for 15 minutes in sim flame.

After the stipulated time, Insert an knife and check whether the cookies sticks to the knife.

Allow it to cool, unmould it.

Homemade WALNUT COOKIES are ready.

Video Demo for Walnut Cookies:-

See also for
Cashew-Walnut Cake

Walnut Halwa 

Wheat Halwa

TOMATO GOTHSU | TOMATO KOOTU

TOMATO GOTHSU | TOMATO KOOTU

INGREDIENTS:-
Finely Chopped Tomatoes - 250 gms (about 4 to 5 medium sized)
Finely Chopped Onion - 100 gms
Ginger - 1/4 inch, slice thinly
Curry leaves - 2 leaflet
Moong dal - 50gms, washed & soaked for 20 minutes
Sambhar powder /All purpose powder - 1 tsp
Green chillies / Red Chillies - 4 nos. ( or depends upon the spice level)
Roughly Cut Capsicum - 50 gms
Mustard Seeds - 1 tsp
Jeera / Cumin seeds - 1/2 tsp
Bengal gram - 1/4 tsp
Jaggery powder - 1/4 tsp
Oil - 3 tbsp
Water - as required

METHOD:-
Heat a pressure cooker ( I used 3 L cooker), with 2 tbsp of oil and add mustard seeds. Allow it to splutter. Then add Cumin seeds, sliced ginger, chillies, and Onion. Once the onion gets cooked slightly, add finely chopped tomatoes, capsicum and required salt. Mix well.

When the tomatoes turn mushy, add the sambhar powder/All purpose powder and mix well.
Add washed and soaked moong dal, required water. Allow it to boil, check for salt and spice.
Cover with the lid and pressure cook for 5 whistles in high flame and 5 minutes in sim flame.
Once the pressure is completely released, add the jaggery powder. (adding jaggery to dal varieties improves digestion)

Tasty Tomato Gothsu is ready ...
Tastes better with Chappathi, Dosa, Wheat Uppma.

See also for Gravy and Kootu Collections