Tuesday, 27 January 2015

Stuffed Grilled Sandwich

Stuffed Grilled Sandwich is one of the best option when it comes to having breakfast or as evening snacks...This is a simple sandwich, with basic filling of ordinary ingredients, and just lightly grilled. The bread I have used is ordinary white bread {having no maida in it}, you can use any bread to make this sandwich.

Bread 4 slices
Butter as per needed
Potato 1 big
Onion 1 big, chopped finely
Tomato 1 big, chopped finely
Green Chili 1, chopped finely
Salt as per taste
Red Chili Powder 1 tsp
Turmeric Powder 1 tsp
Freshly chopped Coriander leaves as per needed {2 tbsp}

Wash and pressure cook potato. Once cooled, open, peel the skin and mash it throughly, until no big pieces are left. Transfer to a mixing bowl.
To the mashed potato add, chopped onion, tomato, green chilies, salt, turmeric powder, red chili powder and chopped coriander leaves and mix well, until everything is combined together properly. Leave it for some time, say, may be for half an hour, so that the stuffing gets all the masala absorbed.
{I follow giving some leaving time, as the stuffing will get enhanced taste of the masala, you can avoid it too and continue with the next step}.

Now lets Grill the Sandwich....
Take the breads. Apply butter {more or less as preferred}. 

Now take one bread, fill in the stuffing{again as preferred - more or less} and close with another bread. Do the same for the second set of bread too.
Now place it on the grill, and grill until done.

Take it in a serving plate.

Enjoy with Tomato Sauce, Green chutney or with just a cup of tea.

You can store the stuffing for a day in the fridge and use it next day too.

You can add grated cheese too along with the stuffing.

You can also apply tomato ketchup or green chutney to the bread if preferred.
Submitting this post at Come Join Us For Breakfast - February Event, Feb 2015

Tuesday, 20 January 2015

Chodi Nu Shaak / Black Eyed Beans Curry

Chodi Nu Shaak {in Gujarati} called as Black Eyed Beans {in English} or Lobia {in Hindi} is a simple, delicious and a nutritious curry. It tastes extremely good, and is a perfect accompaniment with roti / chapati.

Chodi / Black Eyed Beans 1 cup
Onion 1, small
Tomatoes 2, medium
Ginger - Garlic paste 1 tsp
Oil 2 tbsp
Cumin seeds 1 tsp
Garam Masala 1 tsp
Turmeric Powder 1 tsp
Red Chili Powder 1 tsp
Salt as per taste
Freshly Chopped Coriander leaves 

Wash and Soak chodi / black eyed beans in water for 7 - 8 hours / overnight is better.
Drain the water.
Pressure cook them with salt and water{around 2 cups of  fresh water} for 4 - 5 whistles {until soft}.
Once pressure releases, open the cooker, drain and keep aside ready.
Chop onion finely and keep ready.

Chop tomatoes roughly and grind it to a smooth paste / puree.

Lets cook the curry....
In a pan, heat oil. Once heated, add cumin seeds. As it splutters, add onion and saute for a minute. 

Now add ginger- garlic paste and saute until onions turn soft and golden. 

Now add tomato paste / puree and cook for a minute. 
Add in turmeric powder, red chili powder and salt and cook until the raw smell goes and  oil starts to leave in the sides.

Now add the boiled chodi / black eyed beans and mix well.

Add in some water{say around 1/4th cup but not much} and allow it to cook until the masalas are absorbed by the chodi / black eyed beans. 

Now add garam masala, mix and check for salt. 
Cook for a minute or two and switch off the flame.

Garnish with coriander leaves.

Serve with Roti / Chapati....

Wednesday, 14 January 2015

Tal Ni Chikki / Til Chikki

Wishing U all Happy Makar Sankranti / Uttarayan / Pongal / Lohri

Tal Ni Chikki / Til Chikki is a healthy chikki / brittle made from white sesame seeds. It is usually made during Uttarayan / Makar Sankranti festival and also during winters.

Uttarayan / Makar Sankranti is  one of the major festivals celebrated. From this day onwards the SUN starts its Northward movement. It is also the beginning of harvesting of crops for the year and also this day is considered as a beginning to all auspicious phase in the Hindu Culture. 

I am preparing til ni chikki / sesame chikki, one of the must dish of this festival in Gujarat and Maharashtra.
Tal / Til / Sesame Seeds 1 cup
Jaggery 1  cup
Ghee 2 tbsp

Pre - preparation:
Grease a rolling board / backside of a round plate / granite platform with ghee just when starting to roast til.

Also grease some ghee on the rolling pin.

In a pan roast til / sesame until it starts spluttering. Transfer to a plate.
In the same pan heat ghee. Once it melts, add jaggery and stir continuously until it melts.

Add roasted til / sesame and stir until everything is evenly combined. 
Swtich off flame. Transfer to the greased rolling board / back of plate / granite platform and spread it while its hot.

Care is to be taken here...
With the greased rolling pin, roll out the mixture while its still hot. It will start getting hard, but apply pressure and roll it out sooner.
Now also cut it into squares while its hot, as when it cools down it will be difficult to cut.
As chikki cools, separate the pieces and store it in a air tight jar.


Til Ladoo

Til Ladoo is the same as my previous post. Since I had some chikki that got crushed while cutting it, I converted them to ladoo. So sharing it.
Tal / Til / Sesame Seeds 1 cup
Jaggery 1  cup
Ghee 2 tbsp

In a pan roast til / sesame until it starts spluttering. Transfer to a plate.
In the same pan heat ghee. Once it melts, add jaggery and stir continuously until it melts.

Add roasted til / sesame and stir until everything is evenly combined. 
Switch off flame. Transfer to a bowl.

Take some ghee in palm, and make small ladoos, when it is still hot itself{ be careful taking care of your hands}. 

Till Ladoo is ready.

Sunday, 11 January 2015

Kanda Poha

Kanda Poha is a famous Maharashtrian breakfast dish, simple, easy as well as quickly made. Whenever anyone at home feels hungry, I make this dish or I make bateta poha {its made with potato instead of onion - its the Gujarati variety of poha}, as one bowl of poha is so fulfilling as well extremely  tasty..

Poha 1 bowl{Thicker variety}
Raw Peanuts 2 tbsp
Onion 1
Green Chili 1
Oil 11/2 tbsp
Mustard Seeds 1 tsp
Asafoetida 1/2 tsp
Turmeric powder 2 tsp
Salt to taste
Curry Leaves few
Sugar 1 tsp

For Garnish:
Freshly chopped Coriander Leaves
Freshly grated Coconut 

Firstly Chop onion and green chili and keep ready.
Wash and soak poha. 
Note: For that, take poha in a colander, wash under running water. Now transfer poha to a plate and just sprinkle water and allow it to soak.

Lets start to make the poha...
In a pan heat oil. Once heated, add mustard seeds. As it splutters, add asafoetida, curry leaves and peanuts and saute.

Now add onion and saute till onion turns soft. Add turmeric powder and mix once.

Add poha little by little, while stirring it slowly. {Here on care should be taken, as poha will break, get soggy and stick to the pan}. Add salt, sugar and give a stir slowly.

Sprinkle lemon juice, mix once and close with a lid and cook for 3 - 4 minutes. 
Open and add some coriander leaves and transfer to a serving bowl.
Garnish with some more coriander leaves, grated coconut and top it with sev and enjoy this mouth watering kanda poha as Breakfast or as an evening snack with tea:)
Care should be taken while soaking the poha. Too much water will make it soggy, while less water will be leave it raw.

Dont stir much after adding the poha into the pan, as sure it will spoil the dish, by breaking and getting soggy.

Using thicker variety poha is much better for this dish.

Green Chili - Ginger Paste

Green Chili - Ginger Paste is very much needed ingredient at home, always prepared and stored in fridge. This paste is used in many dishes, specially in making Gujarati dishes. It is easy to prepare but has a difficult process of cutting the green chilies :( as cutting these chilies are really like a burning experience to the hands. I have sensitive skin, so I take care while doing it {Though using gloves can cause no harm to the hands}.
Green Chilies 100 gms
Ginger 25 gms
Salt 1 tsp

For Green Chilies:
Wash green chilies.
Allow it to dry completely for some hours placing on a napkin / cloth.
Now start roughly chopping the chilies deseeding it throughly.
{Take care of your hands to avoid burning sensation}.

For Ginger:
Wash Ginger.
Allow it to dry completely.
Peel and roughly remove a thin layer of the skin of the ginger.
Now roughly chop the ginger.

Lets Make the Paste...
Take a dry mixer. Add both green chili, ginger and salt and grind it to a rough paste. 
Remove the paste and transfer it to a air tight jar.
{please open the mixer carefully, as the smell of chilies might irritate your nose}.

Refrigerate and use it when and as needed while preparing dishes.

There should be no water in any of the ingredient.

Adding of salt is to make it stay good for more time and retain its color.

You can store this paste in fridge and use it when needed in cooking. Use a clean spoon. This stays good for many days.

I have given lots of care to be taken tips. Its not for scaring but its just precaution care with my experiences.

Sending this post to Cook With Green announced at Merry Tummy Event.

Wednesday, 7 January 2015

Kanda Bateta Nu Shaak

Kanda Bateta Nu Shaak (onion potato ki sabji) is a Gujarati sabji made with onions as an main ingredient. Its easy, tasty and goes best with plain parata or khichdi.

Onion 3, big size
Potato 3, medium size
Tomato 1, small
Green chili - ginger paste 1 tbsp
Turmeric powder 1 tsp
Red chili powder 11/2 tsp
Salt as per taste
Oil 1 tbsp
Mustard seeds 1 tsp
Asafoetida 1 tsp
Water as needed
Freshly chopped coriander leaves

Firstly, wash potatoes and tomato.

Chop onions, potatoes and tomato and keep ready.

In a pan heat oil. Once heated, add mustard seeds. As it splutters, add asafoetida, onions, tomato, potatoes, green chili - ginger paste and mix well.

Now add turmeric powder, red chili powder, salt and mix well.

Add water almost 1/2 cup to 3/4 cup. Mix well. Now close the lid and cook for around 15 minutes or until the vegetables are soft. 

Open the lid. Mix well. 

Garnish with coriander leaves.

Serve with parata or khichdi .

Tuesday, 6 January 2015

Mango pickle

Mango Pickle is an simple, easy pickle and this is one of my favorite pickle :). Though its not the season of raw mangoes, its seen available almost the whole year these days, and other day in the mart, seeing it looking good and nice, I picked it up. I decide to make this easy, simple pickle. It tastes sooo yummy, specially with Dal rice:), that there is just no stopping to lick your fingers:). 

Raw Mango, 1 medium size mango 
Turmeric Powder 1 tbsp
Red Chili powder 1 tbsp
Asafoetida 1 tsp
Salt as per taste 
Oil 2 tbsp

Wash the mango and cut into small pieces with the skin, which comes to almost 1 bowl.
To it add turmeric powder, red chili powder, asafoetida, salt and keep ready. 

In a tempering pan, heat oil to medium hot. And wait for 5 minutes for oil to get warm. Pour this warm oil onto the mango bowl that we have kept ready with masalas. 

Mix well and leave it aside for half an hour for the masalas and oil to get mixed with the mangoes. 

Now transfer to a clean air tight jar.

And of course,  Enjoy it with your favorite dishes...
Its so tempting, thats its not going to stay for more than 2 days:):).....

You can temper it with mustard seeds and 4 - 5 fenugreek seeds too.

Thursday, 1 January 2015

Gajar Ka Halwa

Gajar ka Halwa is a traditional and a famous Indian sweet dish, mainly of North India, but popular all over. During winters, occasions and festivals, gajar ka halwa is generally made. 
I have made this halwa with orange carrots with basic simple traditional method.

Carrots grated, 1 big cup { 4 carrots}
Milk 3/4th cup
Sugar 3/4th cup
Raisins few
Cashewnuts few, chopped
Cardamom powder 1 tsp
Ghee 1 tsp

Keep grated carrot and milk ready.
Chop cashewnuts.
In a pan heat ghee. Fry cashew nuts for a minute, until light brown and remove it and keep it with raisins aside.
{I did not fry raisins as I dont like it}.

In the same pan, add grated carrots and saute for a minute or two.
Add milk. Mix and allow carrots and milk to get cooked, keeping the flame very slow. Milk will start boiling and start to get combined with carrots.Carrots will become soft. Keep stirring occasionally, until milk gets evaporated totally. 

Now add sugar. Mix well. Sugar will start to melt. Stir and cook until everything totally gets dried. Soft, tasty gajar ka halwa is almost ready.

Now add fried cashew nuts, raisins and cardamon powder and mix well for a minute or two. 

Garnish with rasisns / chopped almonds / cashews, as per your wish.
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