Chilli cheese toast

Ingredients :

Sweet corn kernels : half cup,  boiled

Onion : 1 large, finely chopped

Capsicum : 1 large, finely chopped

Green chilli : 1 finely chopped

Garlic cloves : 3-4, finely chopped

Oregano seasoning : 2 TSP

Chilli flakes : 1 TSP

Cheese : 4  tbsp or about 60 gms

Mayonnaise : as needed

Method :

Mix all ingredients together and use the mayonnaise as a binding agent. 

Toast one side of the bread slices and spread the mixture on the other side.

Grill in the oven for about 10 minutes or till the top is starting to brown.

Remove and enjoy!

The last one at the bottom is without the corn. Came out okay 😄

 

Cornflakes and Kurmure Chivda

Ingredients :

Cornflakes : 2 cups

Kurmure (puffed rice) : 2 cups

Peanuts : 1/4 cup

Cashews : 1/4 cup

Raisins (kismis) : 1/4 cup

Dried red chilli : 3-4 nos.

Curry leaves : 1 sprig

Mustard seeds : 1-2 TSP

Hing (asafoetida) : 1/4 TSP

Red chilli powder : 2 TSP

Haldi (Turmeric) : 1/2 TSP

Kashmiri chilli powder : 1 TSP

Amchur powder (dried mango powder) : 1 TSP

Chaat masala powder : 1-2 TSP

Salt to taste

Sugar : 2 TSP

Oil As required

Cornflakes and Kurmure Chivda

Method :

Heat oil in a kadhai or wok at medium flame. Saute the cashews, raisins and peanuts in oil one at a time till brown. Then remove and drain.

In a bowl, mix all masala powders, salt and sugar together.

In the same oil, add mustard seeds, asafoetida and curry leaves. When the seeds crackle, add cornflakes and kurmure and saute. Then add the masala mixture, fried nuts and raisins and saute till the cornflakes and kurmure are coated with the masala and are crispy.

Remove from heat and cool down. Store in an airtight container.

 

Potato, Yam and Green Peas Cutlet

Ingredients :

Yam (Suran) : 200 Gms.

Potatoes : 3 medium sized

Green Peas : 200 Gms

Green Chillies : 4 or as required, Finely Chopped

Ginger : 1″ grated

lemon Juice : 1/2 Tsp.

Cumin Powder : 1/2 Tsp.

Garam Masala Powder : 1/2 Tsp.

Salt : As required (About 1 1/2 Tsp.)

Sugar : 1/2 Tsp.

Oven Dried Breadcrumbs : 3-4 Tbsp.

Oil : As Required to pan fry the cutlet

Method :

Steam or pressure cook the yam, potatoes and green peas till completely cooked.Remove and cool.  Peel and mash the potatoes with the yam and peas. To these vegetables add the rest of the ingredients.

Keep adding the breadcrumbs till the mashed mixture no longer feels wet or squishy. Adjust seasoning if needed.

Now round the mixture into small balls, flatten and shallow fry on a hot griddle.

Yield : 16 small or 10 medium sized cutlets.

 

 

 

A Nut Gone Bad

Some times when we break open a coconut, we find that it has gone bad and we don’t know what to do with it. My aunt gave me this wonderful recipe to make delicious dosas from the bad nut. All you need is raw rice, toor dal, tamarind and dried red chillies. This dosa can be eaten as breakfast item or as a substitute for the usual dal-chawal dinner.

Ingredients :

Rice : 1 cup

Toor dal (Split Yellow Lentils) : 1/2 cup

Coconut(bad) : 1/2 no.

Tamarind pulp : 2 tsp

Red chilies : 6 -8 nos.

Salt : As required

Method :

Soak the rice and dal separately for 2-3 hours. Grate the coconut. Then drain the dal and rice, add the rest of the ingredients and grind to a coarse paste. Add water if needed to make dosa batter. Season to taste.

Heat an iron griddle on medium flame and add a teaspoon of oil to it. Let it heat and sprinkle a few drops of water on the hot griddle. Let the oil sputter, which will result in the oil coating the griddle evenly.

Now add a ladle of batter to the griddle and spread this with the back of the ladle into an oval shape. Spoon a few drops of oil around the dosa and let it cook. Now turn the dosa over, add a few drops of oil around the side and let it cook.

Serve the dosa hot with a chutney of your choice or with tomato ketchup.

 

Tandoori Paneer Tikka ( Barbequed Cottage Cheese )

Most people hate paneer as it has a very bland taste. To all those I request to try this recipe.Though this recipe uses the same marinade as Chicken Tikka, the use of vegetables in between the paneer cubes adds a special flavor to the dish. I would like to thank Jayul for letting me use his Paneer Tikka pictures.

Ingredients :

Paneer : 500 Gms

Onions : 2-3 Large

Green capsicum (Simla Mirch ) : 2-3Large

For The Marinade :

Hung Curd : 500 gms

Red Chilli Paste : 2-3 Tbs

Ginger Garlic Paste : 2-3 Tbs

Garam Masala Powder : 1 1/2 tsp

Kasoori Methi Powder : 1/2 tsp

Lime Juice : 2 tsp

Salt : to taste

Pepper Powder : 1/2 tsp

Sesame Oil : 3-4 Tbs

Method :

Cut the paneer into square pieces of 1″ length and hight & 1/2″ thick. Cut the onions and capsicums into 1″ cubes.
For the marinade, mix together the hung curd, ginger garlic paste, red chilli powder and the powder masalas. Then add the salt to taste, lime juice and oil and mix well.
To this marinade, add the cut paneer and onion and capsicum pieces and keep in the refrigerator for at least 2-4 hours.
Then skewer these pieces on thin metal skewers alternating between paneer, onion and capsicum pieces.

Then you can either roast them in the oven for about 7-8 minutes or grill them for the same amount of time. Make sure to baste them with oil after a few minutes, as they tend to dry out while roasting. If you ave a tandoor at home even better. The tandoor lends a special flavor to the Tikka which cannot be replicated in an oven.

Serve the Tikka with roti and Green chilli, mint and coriander chutney.

P.S. To make hung curd, take freshly made curd or yogurt and tie it in a four fold muslin cloth. Then hang it in the refrigerator till all the water drains out from the curd. you may have to keep it this way for 4-6 hours till all the water is drained from the curd. This is how you get the hung curd.