Ingredients:
Garlic bread / Plain bread - 4 slices
Cheese - 1 cup (Grated)
Tomato - 1 medium
Coriander leaves - 1/4 cup chopped
Pepper - 1/4 tsp
Salt - as required
Green Chillies - 2 medium
Method:
1) Preheat oven at 425 F for 5mins.
2) De-seed the tomato and chop finely. to this add finely chopped coriander, salt, pepper, and grated cheese. Mix well.
3) In a baking tray, line a parchment paper, and place the garlic bread slices.
4) Spread the cheese mixture on the garlic bread slices.
5) Bake the garlic bread for 10 mins. Turn off the oven and leave it inside for over a min.
Chilly cheese toast is ready to be served.
Note:
1) You can use garlic spread if using plain bread.
2) Any kind of cheese works , but taste yummy with mozzerella cheese.
3) Green chillies can be avoided.
Ingredients:
Avalakki / Poha / Flattened rice - 1 cup
Tamarind pulp - 1 cup
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Curry leaves - 6
Hing / Asafoetida - 1/4 tbsp
Puliogare paste - 2 tbsp
Salt - as required
Jaggery - 1/4 tbsp
Shredded coconut - 1/4 cup
Method:
1) Soak Poha for about 30 mins in water. Add water until it sinks.
2) In a pan, add oil, mustard, jeera, chana dal, urad dal, Hing, curry leaves, puliogare paste and fry for 1 min.
3) Now add Tamarind pulp, Jaggery, salt and mix well.
4) Boil until the mixture thickens.
5) Now add the soaked ad softened poha, shredded coconut and mix well.
6) Close the lid and cook it for 3 mins and then turn off the flame.
Gojju avalakki is ready to be served. This could be served as a snack, breakfast, or during fasting.
Ingredients:
Raw banana - 1 medium
Potato - 1 medium
Green chillies - 4
Salt - as required
Gram flour - 2 tbsp
Rice flour - 2 tbsp
Ginger - 1 inch
Onion - 1 medium
Pudina / Mint leaves - 1/4 cup (Chopped)
Coriander leaves - 1/4 cup - (Chopped)
Oil - sufficient for frying
Method:
1) Wash the raw banana and potato well.
2) Take a pan, put the raw banana and potato ( don't peel off their skin before its cooked) and add water until it sinks.
3) Boil them until its completely cooked or soft.
4) Once cooked, peel the skin, grate them and keep it aside.
5) To this mixture, add finely chopped ginger, onion, green chillies, salt, mint leaves, coriander leaves, gram flour and rice flour.
6) Mix well. The water content in onion , potato and raw banana are generally sufficient to get the consistency of the dough.
7) If required add 2 tbsp of water to get the consistency of the dough.
8) Meanwhile heat oil. When oil is hot enough, fry the pakoda into golden brown.
Tasty and spicy pakoda is ready to be served with mint chutney or with tomato ketchup.
Ingredients:
Flax Seed - 1 cup
Channa dal - 1/4 cup
Urad dal - 4 tbsp
Red chillies - 4
Coconut - 1/2 cup shredded
Jaggery - 1/4 cup powdered
Tamarind - amla sized.
Method:
1) Dry roast chana dal , urad dal and flax seeds separately until golden brown.
2) Allow it to cool.
3) Now add dried red chillies, Tamrind, Coconut, roasted flax seeds, chana dal, urad dal in a dry grinder and powder them.
Chutney powder is ready to be served.
Note:
1) Add ghee / Clarified butter to this chutney powder and serve it with hot rice.
Ingredients:
Paneer - 1 cup (Cubes)
Sour creame - 6 tbsp
Tomato paste - 3 tbsp
Garlic - 3 cloves
Ginger - 1/2 inch
Jeera / Cumin seeds - 1/4 tbsp
Mustard - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 8
Butter - 3 tbsp
Chilly powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Salt - as required
Coriander leaves - 1/4 cup
Method:
1) In a pan, add 1 tbsp of butter and fry the paneer cubes until roasted to golden brown. Keep this aside.
2) In another pan, add other 2 tbsp of butter, followed by mustard, jeera, hing, curry leaves.
3) Add Ginger, garlic and fry until roasted.
4) Now add tomato paste and add some water / paneer stock and boil for 2 mins.
5) Add turmeric, chilly powder, coriander powder salt and mix well. Add some more stock if needed according to gravy consistency.
6) Add fried paneer cubes and saute for 5mins.
7) After 5 mins add sour creame and mix well. Cook for another 5 mins.
Garnish with coriander leaves and Khata paneer gravy is ready to be served.
Ingredients:
Aloo / Potato - 1 cup (Chopped in cubes)
Mushroom (portobello) - 1 cup
Peas - 1/2 cup
Tomato paste - 4 tbsp
Tomato - 1/2 cup (chopped)
Garlic - 3 cloves
Ginger - 1/2 inch
Red chilly powder - 1/2 tbsp
lemon juice - 2 tbsp
Milk - 1 cup
Salt - as required
Coriander powder - 1/2 tbsp
Ghee - 2 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Chana dal and urad dal - 1/2 tbsp
Method:
1) In a pan, add ghee, mustard, jeera, hing, chana dal, urad dal, curry leaves.
2) Now add ginger, garlic and fry until golden brown.
3) Add chopped potato and fry for around 5 mins.
4) Now add peas followed by chopped mushroom and saute for around 3 mins.
5) When mushroom, peas and potato are well cooked, add chopped tomatoes and tomato paste.
6) Cook for around 3 mins. Now add the red chilly powder, coriander powder, salt.
7) Add milk and mix well. Allow it to cook for another 5 mins.
8) Now add the lemon juice and garnish with coriander leaves.
Aloo mushroom curry is ready to be served.
Ingredients:
Paneer / cottage cheese - 1 cup (shredded)
Peas - 1 cup
Water - 2 to 21/2 cups
Turmeric powder - 1/4 tbsp
Red chili powder - 1/4 tbsp
Garam masala powder - 1/4 tbsp
Coriander powder - 1/2 tbsp
Cumin seeds - 1/4 tbsp
Ghee - 2 tbsp
Coriander leaves - for garnishing
Salt - as required
Tomatoes - 3 medium
Onion - 1 medium
Green chili - 2
Ginger - 1/2 inch
Garlic - 3 cloves
Cashews - 6
Method:
1) Blend Tomato, onion, soaked cashew, ginger, garlic, green chillies into fine paste and keep it aside.
2) In a pan, add ghee. Add cumin seeds followed by the grinded paste.
3) Fry for 6-7 minutes on a medium flame till the ghee separates from the paste.
4) Now add all the dry spice powders and stir. add the peas or matar, water and salt.
5) Cook until the peas are well cooked.
6) Once the peas is cooked add the shredded paneer . Saute and cook for 2-3 mins.
7) Garnish matar paneer with coriander leaves.
Serve matar paneer with chapathi, rotis, parathas, naan or rice.
Note:
1. If the tomatoes are sour, then sweeten the gravy by adding some sugar.
