Bread Poha

Bread Poha step by step instructions:

Hello foodies, back again with yet another very simple breakfast/snack recipe. If you are left with a few slices of bread and not interested in making sandwiches; then bread poha is a must try. With just some masalas it tastes equivalent to chaats.

Let us start cooking!!!

Ingredients:
Brown bread: 4 slices
Tomato: 1 medium (finely chopped)
Onion: 1 medium (finely chopped)
Curry leaves: 5-6
Green chili: 1 (deseeded and finely chopped)
Ghee (clarified butter): 1 tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Red chili powder: ¼ tsp (or as per taste)
Lemon juice: 1/2 tsp
Coriander leaves: 1 tbsp (finely chopped)
Salt as per taste

Method:
1. Cut bread into small pieces.

2. In a heavy bottomed pan heat ghee.
3. Add asafetida and mustard seeds and let the seeds crackle.
4. Add cumin seeds.
5. Roast them for a few seconds.
6. Add curry leaves and green chili. Fry for a few seconds.
7. Now add onion and fry till they turn translucent.
8. Add turmeric powder, coriander powder, red chili powder, and salt.
9. Add tomatoes and fry till they turn mushy.
10. Now add the bread pieces and mix well. Add lemon juice and gently mix.

11. Garnish with coriander leaves and serve hot with tea, coffee.

Tips:
1. Any type of bread can be taken. I was left with brown bread slices so made poha out of it.
2. If you wish you can remove the brown edges of the bread.
3. Use salt wisely as it is already present in bread.

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

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Poha Appam

Poha Appam step by step instructions:

Nowadays me being lazy ;-) I planned to make poha (flattened rice). After soaking the poha, suddenly my laziness went off (hehe) and I thought of making appams and quickly started to implement it; before I change my mind ;-). I made poha appams for the first time and they turned out to be very very nice. Do give it a try.

Let us start cooking!!!

Ingredients:
Poha (Flattened rice): 1 cup (washed and kept for half an hour)
Potatoes: 2 medium (boiled, peeled and mashed)
Onion: 1 medium (finely chopped)
Capsicum: 1 small (finely chopped)
Ginger: 1 tsp (grated)
Green Chilies: 1 (finely chopped)
Chaat masala: 1 tsp
Oil: 1 tbsp (for cooking)
Sesame seeds: 2 tsp
Salt as per taste

Method:
1. Mix together all the ingredients except oil.

2. Make small balls out of it.

3. Heat appam pan.
4. Put a little oil in each cavity. Let it heat.
5. Put the sesame seeds and let the turn brown.
6. Now keep the balls in the cavities, cover the pan and let the appams cook for 8-10 minutes.

7. Flip them.

8. Again let them cook covered for other 7-8 minutes.
9. Take out on a plate. Serve hot with green chutney.

Tips:
1. Since this was my first try, I felt that I really missed a few things like fresh green coriander leaves and some more veggies.
2. Flipping is a bit tricky, so do it carefully. Otherwise, you will puncture the appams as I did 2-3 of mine ;-)

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

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Chocolate and Almond Cookies

Chocolate and Almond Cookies step by step instructions:

I love making sweets and cookies is not an exception even. Cookies with a cup of coffee, wow, just love it. Give this shaded cookie a try; I am sure you will love the look as well as the taste too :)

Let us start cooking!!!

Ingredients:
All-purpose flour (Maida): 1 cup
Almond: 1/2 cup
Sugar: ½ cup
Ghee or unsalted butter: ¼ cup
Baking Powder: 1/2 tsp
Baking Soda: 1/4 tsp
Chocolate Syrup: 2 tbsp

Method:

1. Grind the almonds coarsely.
2. Take ghee and sugar on a plate and with your hands mix them until light and fluffy.

3. Add maida, baking powder, baking soda, and almonds and knead it into a soft dough.
4. If the mixture is too crumbly you can add a little milk.
5. Divide the dough into two parts.
6. In one part add the chocolate syrup.
7. Roll (as shown in pix below for almond dough) both the parts separately.

8. Keep one roll above the other and gently roll it combined.
9. Wrap this roll in a cling wrap and refrigerate for at least an hour.

10. Preheat the oven to 180 degree Celsius.
11. Grease a baking tray.
12. Take out the roll, remove the cling and with the help of knife cut; little less than a cm thick; cookies.

13. Arrange the cookies on the baking tray.
14. Bake the cookies for 10-12 minutes or until they turn brown.
15. Take out the tray and let the cookies cool down.

16. Remove the cookies from the tray and store them in an airtight container.
17. Enjoy them with tea, coffee etc.

Tips:
1. You can add flavors like cardamom, cinnamon etc.
2. When the cookies are hot, they are very soft, so don’t remove the cookies from the tray instantly. Let them cool first and then take out otherwise they will crumble.

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

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Vermicelli Uthappam

Vermicelli Uthappam step by step instructions:

Hello everyone, back to the blog after a long time. I just wonder what kept me occupied that I could not even post. ;-). But I am happy that I am back :)

I made vermicelli uthappam today. (A secret: I made it because it is very simple to make and delicious to eat ;-), that's why I cooked it)

Let us start cooking!!!

Ingredients:
Wheat Vermicelli: 1 cup
Sooji: 1 cup
Curd: 1 cup
Water: ¾ cup
Ghee: 1 tbsp
Black pepper powder: 1 tsp
Tomatoes: 1 medium (finely chopped)
Onion: 1 medium (finely chopped)
Capsicum: ½ small (finely chopped)
Chaat masala
Salt as per taste

Method:
1. In a bowl mix together sooji, curd, and water.

2. Let it rest for at least half hour.
3. Heat ¼ tbsp ghee in a pan. Add vermicelli. Roast it.

4. Put this vermicelli in the sooji batter.
5. Mix well.
6. Add black pepper and salt and mix.

7. Heat a pan. Put some ghee over it.
8. Take the batter and spread small sized uthappams on the pan.
9. Put tomatoes, onion, and capsicum over it.
10. Sprinkle chaat masala over it.

11. Let the uthappams cook on low flame for 7-8 minutes from one side.
12. Then flip them, put some ghee and let them cook for 5-6 minutes more.

13. Serve hot with chutney or ketchup.

Tips:
1. Make sure the consistency of the uthappam batter is neither too thick nor thin, so water quantity can be adjusted accordingly.

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

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Baati ka Choora

Baati ka Choora step by step instructions:

I am so much in love with this choora. Whenever I make baati I always make 2-3 extra so that the next day I can make the choora and relish it as my breakfast.
(Get my dal baati recipe here.)

Let us start cooking!!!

Ingredients:
Baati: 3-4 (crumbled into small pieces)
Ghee or clarified butter: ½ tbsp
Asafetida: a pinch
Cumin seeds: 1 tsp
Mustard seeds: ½ tsp
Turmeric powder: ½ tsp
Red chili Powder: 1 tsp
Coriander Powder: 2 tsp
Sugar: ½ tbsp (Optional)
Fresh Lemon Juice: ½ tbsp
Salt as per taste

Method:

1. In a heavy bottomed pan heat ghee.
2. Add asafetida and mustard seeds. Let the seeds crackle.
3. Add cumin seeds and fry for a few seconds.
4. Add turmeric powder, red chili powder and salt. Give it a quick stir to avoid burning and immediately add the choora.
5. Add coriander powder.
6. Mix well.

7. After 3-4 minutes add sugar and lemon juice.
8. Mix well.
9. Serve hot with hot tea or coffee.

Tips:
1. Be careful while adding salt as it is already there in the baatis.
2. Fresh coriander can also be added to it.

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

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Aloo Parwal (Potato and Pointed Gourd) ki Sabji

Aloo Parwal (Potato and Pointed Gourd) step by step instructions:

Hello Friends, Posting after quite some time. My bad :-(

So starting again with a very simple recipe.

Sometimes simple veggies taste good than some gravy veggies. Aloo Parwal is one among those. I am not a big fan of parwal and some more vegetables ;-) so generally I end up adding a potato to make the veggie tastier.

Let us start cooking!!!

Ingredients:
Parwal: 150 to 200 gms (or around 7-8 pieces, washed, peeled and cut into thin slices)
Potatoes: 2 medium (washed, peeled and cut into small chunks)
Oil: 1 tbsp
Asafetida: a pinch
Cumin seeds: 1 tsp
Mustard seeds: ½ tsp
Turmeric powder: ¼ tsp
Red chili Powder: ½ tsp
Coriander Powder: 1 tsp
Green Coriander: 1 tbsp (washed and chopped finely)
Salt as per taste

Method:

1. In a heavy bottomed pan heat oil.
2. Add asafetida and mustard seeds. Let the seeds crackle.
3. Add cumin seeds and fry for a few seconds.
4. Add potatoes and pointed gourd and then add turmeric powder and salt.

5. Mix well. Cover it and let it cook on slow flame for 8-10 minutes stirring occasionally.
6. Now add red chili powder and coriander powder. Mix well and cover it. Let it cook till the veggies are completely done. Stir occasionally.

7. Garnish with coriander and serve hot with roti, chapatti or paranthas.

Tips:
1. I have not used water. If your veggie starts sticking to the bottom add few drops of water and mix well. The veggie will not get burnt.
2. The quantity of potato can be increased or decreased as per ones liking.

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

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