Salt

Paneer Sandwich

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.The bread can be either plain or coated with condiments such as mayonnaise, tomato ketchup or green chutney to enhance its flavor and texture.There are both savory sandwiches, such as sandwiches, and sweet sandwiches, such as a peanut butter or  jelly or jam sandwich.

I am sharing simple Toasted sandwiches with cottage cheese (paneer) using a sandwich maker

Cottage cheese(Paneer) 1 cup

Onion finely chopped 1 small

Grated Cabbage 1/2 cup

Cilantro/coriander leaves chopped 1tbsp

Salt to taste

Black Pepper to taste

Grated Mozzarella Cheese 1/4 cup

Red chilli flakes to taste

Mixed Herb 1 tsp (optional)

Whole Wheat Bread slices 4-6

Method Mix all ingredients in a bowl & check seasoning.Turn on sandwich maker keep bread slices & Spread mixture on bread cover with another slice of bread & toast.Serve hot with ketchup.

Tips: One can use any type of bread whole wheat or white Bread.Either grill Or toast bread with butter on Pan & then use in a sandwich maker.

Microwave Dhokla

A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Sooji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming.Dhokla can be served as breakfast, evening snack or even as an appetizer. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with accompanied with green chutney.

Sharing Dhokla recipe prepared using a microwave in 4 minutes.

Ingredients

Gram Flour /Besan 1 cup

Semolina (Sooji) 1 tbsp

Yogurt 1  cup

Ginger Chilli paste 1 tsp(optional)

Turmeric powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Fruit salt 1 tsp

Water for making batter

for Tempering (Tadka)

Mustard seeds(black ) 1 tsp

Oil 1/2 tbsp

Green chilies(slit) 1-2

Water 1 cup

Curry Leaves 4-5

Method

Mix the besan, ginger chilli paste, salt, turmeric, sugar and oil and yogurt.Beat till smooth.Add the water and mix well again.Add the fruit salt, stir gently and pour immediately into the greased microwavable dish.cover and cook at HI or Power level 10 for 4 minutes.

Heat the oil for the tempering, add mustard seeds,curry leaves and green chillies. Saute till slightly colored, and add 1 cup water & give a boil.Turn off heat.Unmold & Cut the tempering into desired sized pieces and pour the tempering over.Serve with Green Coconut Chutney.

 

Namakpare

Namakpare is pastry like crunchy snack prepared using flour ,salt & lightly seasoned with carom seed  then it’s deep fried.One can have it as Tea time snacks.At my native place in Bihar,it’s called Nimki.Prepare & store up to a month in an airtight container.Preparation is easy only time taking is frying process.Usually, it’s prepared during Holi & Diwali Festival.But my family like to have whenever I prepared.

Ingredients

All Purpose flour (Maida) 1 cup

Salt 1/2 tsp or to taste

Carom seeds 1/2 tsp

Warm Oil 2 tsp

Water 1/3 cup or as required for dough

Oil for deep frying

Method
In a large mixing bowl sieve the all purpose flour & add salt, carom seeds and oil in the flour.Now while adding a little water at time start kneading dough for namakpare.and form a stiff dough. It needs to be stiffer than Chapati dough. Cover Kneaded dough &keep  aside to rest for 10 min.Now divide the dough into equal size balls.Roll it on a rolling board Like a round circle or chappati.
Now using a knife cut rolled dough into strips or a diamond shape.Heat oil in a pan for deep frying Check if oil is hot enough by adding a small piece of dough.Once the oil is ready add the dough slices of namakpare  into oil and deep fry it.Fry the namakpare  or nimki until it becomes golden in color.Once fried, take it out and place it on kitchen towel or paper for soaking extra oil.Once it cooled down Keep in a jar.
tips
roll a dough neither too thick or thin cut it into  a shapes you like.deep frying on low temperature.otherwise from outside it will be brown inside uncooked.
while it’s soft when hot once cool down  then get crispy.

 

Vegetable Pulao

Pulaos are a very famous dish in India. it is prepared using rice,there are many varieties of pulao Peas pulao Spicy veg Pulao the one here is made without onion & garlic. This recipe is very easy to prepare, as it doesn’t have too many ingredients and can be cooked quickly.One can add any vegetables by choice.Serve with Pickle & Raita.I have cooked in  my electric rice cooker. Today on eve of Krishna Janmashtami I prepared this recipe as we don’t eat onion-garlic food today.One can prepare for kids tiffin if they like a bit spice or for a spouse.

ingredients

Rice 1.5 cup

Ginger Chilli paste 1 tsp

Mixed Vegetable 1/2 cup

Bay Leaf 1

Cardamom 1

Big Cardamom 1

Cloves 2

Cumin Seeds 1 tsp

Turmeric 1/4 tsp

Coriander Powder 1 tsp

Beaten Yogurt 1 tbsp

Mint leaves few

Water 3 cup

Salt to taste

Ghee 1 tbsp or Any Cooking oil

Method

Wash & Soak rice for 20 min.Heat a pan then add ghee .add cumin seeds ,bay leaf Cardamom,Big Cardamom ,Cloves once it gave a fragrant add ginger-green chilli paste.saute & then add vegetables adding turmeric powder & coriander powder beaten yogurt cook till vegetables become soft ,add salt & few mint leaves which enhance flavor of rice,add soaked rice a stir slowly so that rice doesn’t break .Transfer into rice cooker bowl then adding water & press cook mode.once rice cooked & become fluffy.Before Serving remove bay leaves,cardamom & big Cardamom & cloves.Serve hot with Pickles & Raita.

 

Tindora Stir-fry with Onion

Ivy gourd in Hindi called as tindora/kundri/kundru. Tindora is a very healthy vegetable.I was a big fan of tindora and now my daughter too.I like to eat from my childhood.Now I make it at least once a week for my family.mostly we bought vegetables from American supermarket but few specific Indian vegetables we have to make a  trip to the Indian grocery store.My husband &  daughter is not keen to visit  Indian grocery store.One condition they agree if I will buy tindora.Many ways to cook tindora deep fried /with curry.my family like a simple stir fry with onion as a side dish to rice,dal or chappati.

Ingredients

20 Ivy Gourd/Tindora/Kundri

1/2 cups onion sliced(thin)

1  tablespoon oil

1/2 teaspoon cumin seeds

1 dry red chili pepper

1/4 tsp turmeric powder

1/2 teaspoon Coriander powder

White pepper powder to taste

Red chili powder to taste

Salt to taste

Method

Wash the ivy gourds/tindora & pat dry.slice off a tiny bit at the two ends to remove the stem and the remains of the flowers if there are any. Then slice them in half and then in fours in thin strips.Heat oil in a thick bottomed skillet. Add the dry chili pepper and the cumin seeds. When the seeds crackle  add the sliced gourds to the pan  along with red chili powder,turmeric powder & coriander powder cook on medium heat,once ivy gourd half cooked add sliced onion ,salt & white pepper powder. Cook until the gourds and onions are soft to bite in. The onions and the gourd might brown and that is okay.Turn off heat.It is a side dish, served along with rice and dal or Chappati.

 

 

Bell Pepper Egg Ring

Bell pepper serves as a beautiful edible egg ring.It’s an easy breakfast using egg served alongside whole wheat toast or served as side dish .The bell pepper adds gorgeous color to a simple breakfast.Use any color of Bell pepper of own choice.Add cheese as a topping or seasoning with Paprika or black pepper.

Ingredients

Green Bell Pepper Ring 1

Olive oil or any cooking oil 1/4 tsp

Egg 1

Salt to taste

Black Pepper to taste

Paprika a pinch (optional)

Method

 

Sprinkle a pinch of salt & black pepper & season bell pepper ring .Heat a non-stick pan put a ring on a pan if one wish can cook both sides  for charred flavor or directly break an egg in a ring hole & season with salt ,black pepper & paprika.if one like egg soft, cook over low heat for 3-5 minutes, or until the eggs are cooked to preference.If one like your egg hard, break up the yolk with the skillet for even cooking. Cook 6-9 minutes, or until the eggs are cooked to preference.

Tips :- for a large family breakfast use more bell pepper rings & more no of eggs .

Hariyali Dhokla

A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Suji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming .Dhokla can be served as breakfast, evening snack or even as an appetizer.

Dhokla recipe with a tweak adding Blanched & pureed Spinach.

Ingredients

Spinach blanched & pureed 2 cup

Gram flour 1 cup

Yogurt 1/2 cup

Green chillies 1-2

Ginger chilli Paste 1 tsp

Salt to taste

Sugar 1 tsp

Asafoetida 1/4 Tsp

Fruit salt 1 tsp

Lime juice 1tsp

Oil 2 tsp

Black mustard seeds 1tsp

Method

In a bowl add gram flour,yogurt spinach puree,salt ,sugar ,green chilli ,ginger paste & 1 tsp oil mix well.Grease a plate or dish.in a big vessel adding enough water for steaming.Before pouring batter mixture into a greased plate.add fruit salt & lime juice & mix well.transfer mixture to greased plate;put in a steamer to cook.it take 10-12 min .plz check using toothpick or knife as dhokla mixture comes clean.Once done remove plate & keep aside.prepare tempering heat oil in a pan add black mustard seeds,asafoetida &chopped green chilli .pour this tempering on top of cooked dhokla.cut in shape & serve !!