Stuffed Bread Cups

Isn’t the name of the recipe so cute? ;-). Actually, some names are so good to hear that we just feel like tasting that food immediately.
Today I made black chickpeas for my breakfast. But wanted to do some modification and made these yummy bread cups.
You can stuff the cups with any filling of your choice.

Let us start cooking!!!

Ingredients:
Bread slices: 6
Masala Black chickpeas: 7-8 tbsp
Cheese: 1 cube grated (25 gms)
Coriander leaves: 1 tbsp finely chopped
Butter or ghee: 1tbsp

Method:
1. Preheat oven at 180 deg C.
2. Remove the sides of the bread and roll them with rolling pin into very thin slices.

3. Grease the muffin moulds.
4. Apply butter on the bread slices.
5. Keep the slices in the moulds and shape them.

6. Fill in the masala black chickpeas. Put grated cheese and coriander leaves on top.

7. Keep in oven and let it cook for about 20-22 minutes.

8. Remove the bread cups from moulds.
9. Enjoy them hot with tomato ketchup or chutney.

Tips:
1. Take out the cups from the moulds with the help of butter knife.

See you soon with a new recipe till then Happy Cooking!!!

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Masala Black Chickpea

Kala chana/chola more commonly known is full of protein and is very tasty too. I hope you all will enjoy this simple recipe.

Let us start cooking!!!

Ingredients:
Black chickpeas: 1 cup (soaked overnight)
Tomato: 1 large (cut into small pieces)
Onion: 1 large (cut into small pieces)
Oil: 1 tbsp
Asafetida: 1 pinch
Cumin seeds: 1 tsp
Coriander powder: 2 tsp
Red chilly powder: 1 tsp
Turmeric powder: ½ tsp
Coriander leaves: 2 tbsp (finely chopped)
Salt as per taste

Method:
1. Cook the chana with salt, turmeric powder and 1 ½ cups of water in pressure cooker for 10-11 whistles on low flame.

2. In a kadai heat oil.
3. Add asafetida and cumin seeds. Fry for a few seconds.
4. Add onions and fry till translucent.

5. Add coriander powder and red chilly powder.

6. Add tomatoes. Cook until tomatoes are mushy.

7. Add the boiled chickpeas with more 1/2 cup of water.

8. Cover the kadai and let the chickpeas cook till all the water has been absorbed or for around 10-15 minutes.
9. Garnish with coriander leaves.

Tips:
1. You can add ginger garlic paste for added flavors.
2. You can increase/decrease the quantity of water depending upon how you want it to be.

See you soon with a new recipe till then Happy Cooking!!!

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Anjeer Mithai (Dried Figs Sweet)

Hello everyone. I am more than glad to share with you all my 100th post. Yes, time just flied.

To celebrate the century I made figs sweet. It turned out to be very tasty (and healthy too!). Do make this barfi and let me know how much you all liked it.

Let us start cooking!!!

Ingredients:
Dried Figs (Anjeer): 22-24 pieces
Cardamom: 4-5 (peeled and powdered)
Saffron strands: 4-5
Sugar: 1 tbsp (Optional)
Almonds: 8-10 (cut into thin pieces)
Clarified butter: 1 tbsp

Method:

1. Clean the figs.
2. Boil 1-2 cups of water and soak the figs into it for 4-5 hours.

3. Take them out from water and grind into a fine paste. If required you can add some water to it.

4. In a non-stick pan heat ghee.
5. Then add the figs paste to it.

6. Keep the flame on low and continuously stir the paste.
7. After around 13-15 minutes you will see that the mixture has lost moisture and has started to come together. If not then heat for some more time.
8. At this stage add cardamom powder, sugar, and saffron strands.

9. Again cook it for another 7-8 minutes.

10. Grease a plate with ghee.
11. Pour the mixture over this plate. Flatten the mixture with the help of spoon.

12. Sprinkle almond slivers on it.
13. Let it cool.
14. Cut into desired shapes.

15. You can enjoy the mithai for 7-8 days if kept refrigerated.

Tips:
1. If you want to reduce the soaking time then pressure cook the figs for 2-3 whistles.
2. I like the paste of the figs to be fine. You can grind it coarsely also.
3. Do not add milk as the milk will curdle up as soon as it is heated with figs.

See you soon with a new recipe till then Happy Cooking!!!

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Amrood (Guava) ki Sabji

Today morning when I was cutting guavas’, my maid asked me that why are you cutting it into small pieces. I told her that I will be making a subji of it and she was totally surprised (and so was I because I thought that everyone must be making this sabji). Then instantly she told me (jokingly) that you must be making ripe bananas sabji also and I said yes. She was surprised again and I was grinning.

I hope you like the sweet and tangy taste of this recipe.

Let us start cooking!!!

Ingredients:
Guavas: 3 medium (cut into small chunks)
Tomato: 1 medium (cut into small pieces)
Curry leaves: 3-4
Ghee: 1 tbsp
Asafetida: a pinch
Mustard seeds: ½ tsp
Cumin Seeds: 1 tsp
Turmeric powder: ½ tsp
Coriander powder: 2 tsp
Chilli powder: ¾ tsp
Coriander leaves: 1 tbsp (finely chopped)
Lemon juice: 2 tsp
Sugar: ½ tbsp
Salt as per taste

Method:

1. In a kadai, heat ghee.
2. Add asafetida and mustard seeds. Let the seeds crackle.
3. Add cumin seeds and curry leaves. Fry for 30 seconds.
4. Add the tomatoes.

5. Add turmeric powder, coriander powder, chilli powder and salt.
6. Mix well. Let the tomatoes cook till tender.
7. Add around 200 ml of water. Add the guavas’.

8. Cover the kadai and let the guavas’ cook on a low flame for 15-18 minutes stirring occasionally or till the guavas’ are tender.
9. Add sugar and lemon juice. Mix well.

10. Garnish with coriander leaves and serve hot with rotis, paranthas etc.

Tips:
1. You can remove the seeds of guavas’ depending upon your choice.
2. The quantity of sugar can be increased or decreased depending upon the sweetness of the guavas’.
3. Similarly the water quantity can be increased or decreased depending upon how ripe the guavas’ are.

See you soon with a new recipe till then Happy Cooking!!!

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Til Chikki - Sesame Seeds Fudge

Happy Makar Sankranti everyone.
I think today most of us must have prepared many sweets from til. And, I prepared chikki :). It is very simple and fast to make. Sharing my sweet little recipe.

Let us start cooking!!!

Ingredients:
Til (Sesame seeds): 1 cup
Sugar: 1 cup
Pistachio: 10-12 (thinly sliced)
Almonds: 15-16 (thinly sliced)
Green Cardamom: 4-5 (powdered)
Saffron strands: 7-8
Ghee (Clarified butter): 2-3 tbsp

Method:
1. Be ready with all the ingredients.

2. Grease a plate or any board on which you will spread the chikki; with ghee.
3. Take a heavy bottomed kadai.

4. Dry roast the sesame seeds for some time or until they become a bit bigger in size.
5. Take them out in a plate.

6. Now add ghee to the kadai and heat it.
7. Add sugar.

8. Continuously stir the sugar until it melts.

yayy, sugar finally melted ;-)

9. As soon as the sugar melts switch off the flame and add til, pistachios, almonds, saffron strands and cardamom powder.
(Blurred click :-( )

10. Mix well.
11. Put the mixture on the greased board.
12. With the help of greased rolling pin, flatten the mixture thin or of any thickness you like. (Could not click pics as I was in a hurry ;-) ).
13. Make cut marks when it is hot only.
(Made heart shapes with cookie cutter).

14. When it gets cooled completely take out the pieces.
15. Enjoy crispy til ckikki.

16. You can store this in an air-tight container for 1 month.

Tips:
1. Be careful not to over roast the til otherwise it will become bitter.
2. The quantity of dry fruits can be adjusted as per your taste.
3. You can add or remove dry fruits of your choice.
4. I have used white sesame seeds. Other variants can also be used and cooked in the same way.
5. Make sure you grease the board and rolling pin properly.
6. You have to be very fast in rolling the chikkis since it cools very quickly and then you will be left with very thick chikkis.

See you soon with a new recipe till then Happy Cooking!!!

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Aloo Ka Childa/Cheela

When you want to eat something ‘chatpata’ and ‘fatafat’ then make this childa (cheela – I am always confused with the name; there are so many of it; cheela, childa, and at my home we call it pulla ;-)). It is very simple to make with very less ingredients. It can be had during fasting also.

Let us start cooking!!!

Ingredients:
Potatoes: 2 medium (grated)
Coriander leaves: 1 tbsp (chopped)
Sesame seeds: 2 tsp
Red chilly powder: 1 tsp
Turmeric powder: ¼ tsp
Coriander powder: 1 tsp
Dried mango powder: ½ tsp
Roasted cumin seeds powder: 1 tsp
Chaat masala: ½ tsp
Oil for cooking
Salt as per taste

Method:
1. Take all the ingredients except oil in a bowl and mix well.

2. Apply oil on a tawa and heat it.
3. When it is heated, lower the flame. Take the potato mixture and spread evenly on the tawa with the help of your hands.
4. Try to spread it thinly and fast otherwise your fingers will feel the heat from the tawa.

5. Pour ½ tbsp of oil on the sides of the childa and let it cook for 8-10 minutes on low flame.
6. With the help of khurpi flip the childa. If it has not been cooked properly it will not flip properly. In that case, let it cook for few minutes more.

7. Now let the childa cook from the other side also. Again add a few drops of oil on the sides.

8. When done serve it hot and crisp with ketchup etc.

Tips:
1. Use the mixture immediately. Always make small batches of mixture and then cook.
2. Depending upon your taste some ingredients can be added or removed.

See you soon with a new recipe till then Happy Cooking!!!

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