Open Potato Cheese Sandwich

It was love at first sight with this recipe. This recipe is adapted from Kanchan's blog http://personaltadka.blogspot.com. I have blindly followed her recipe and the end results were too too good. Get to make a good heavy breakfast only on Fridays as its weekend here and we enjoyed the sandwich to the core.Here goes the recipe.

Ingredients:
Potatoes boiled  - 2 medium size
capsicum  chopped - 1 large
onion chopped - 1
green chilli - 1 to 2
coriander chopped - handful
lettuce - 5 to 6
bread - 6 slices
butter - 2 tbs
cheese - 1 packet grated around 200gm
salt and pepper - to taste

Method:
Mash the potatoes add capsicum,onion,chopped coriander, green chilli, salt and pepper.
Toast and butter the bread slices.

Assemble:
Arrange the bread slices place the lettuce and potato stuffing add the grated cheese.
Push them in the oven and grill until cheese melts.
Enjoy with tomato ketchup and tea.

sending it to http://sravscc.blogspot.com/2012/06/announcing-cooking-concepts-11-splash.html

sending it to http://priyaeasyntastyrecipes.blogspot.in/2012/01/healthy-diet-event-host-line-up.html and http://www.sizzlingtastebuds.com/2012/06/guest-hosting-healthy-diet-sandwiches.html

Mutton Kheema

Kheema tastes the best with Pav (burger bread).The blend of coconut and whole garam masala is amazing in this recipe. I personally prefer kheema to be a bit more spicy then the normal cooking. So here goes the recipe.

Ingredients:
Minced meat (indian lamb) - 500gm washed and drained
ginger garlic paste - 1/2 tbs
onion - 2 finely chopped
tomatoes - 2 finely chopped
whole garam masala - 2 pepper corns, 2 cloves,1 bay leaf, 1 star anise and 1"cinnamon
red chilli powder - 2 to 3 tsp (adjust it as per your intake of spice)
turmeric - 1 tsp
garam masala powder - 1 to 2 tsp
chopped coriander for garnishing
oil
salt - as per taste

Masala:
onion - 1 sliced
coconut - 1/2 cup grated
coriander seeds - 1 tsp
garlic - 2 to 3 cloves
ginger - 1"
whole garam masala - 1 pepper corn,1 clove, 1 green cardamom, and 1" cinnamon
oil

Method for masala:
Heat oil in a skillet add whole garam masala once it splutters add coriander seeds and onions fry until they turn light brown now add the coconut once it tuns brown add the ginger garlic fry for some time and then switch off the flame.Grind to a fine paste by adding little water.

Kheema:
Heat oil in a pressure cooker add the whole garam masala along with onions, ginger garlic paste cook until the onions turn light brown.Now add red chilli powder, turmeric and garam masala powder and sprinkle some water so that the powders don't burn. Once the raw smell vanishes add the tomatoes cook until they turn soft. Add the grounded paste cook until oil leaves from corners.Add the minced meat and stir fry for 2 to 3 min add salt and water if required.close the lid of the cooker along with the whistle and cook on medium flame until you get 4 whistles.Once the pressure is released garnish with dollop of butter and coriander enjoy with bread, roti or with plain steamed rice.

Sending it to Akila's http://www.akilaskitchen.blogspot.sg/2012/06/dish-name-starts-with-m.html

Sending it to Usha http://www.myspicykitchen.net/2012/06/16/red-meats-feast-event-announcement/

Kadhi Pakoda

I simply love Kadhi be it plain or with pakoda it just tastes yummy with rice or with hot phulkas. Maharashtrian kadhi is very different as we add coconut to it and it tastes yummy. But today I will post an North Indian type of kadhi with pakoda and it tasted delicious with rice and brinjal bhaji.


Kadhi ingredients:
curd - 1 cup
gram flour - 2 to 3 tbs
red chilli powder - 1tsp
turmeric - 1/2 tsp
ginger - 1" finely chopped
red chilli -  2 to 3 small round type
sugar - 1/2 tsp
salt - to taste
fresh coriander - handful
asafoetida - a pinch
fenugreek seeds - 1/4 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
curry leaves - 1 spring

Pakoda ingredients:
Onion - 1 medium sized sliced
green chilli - 1 finely chopped
curry leaves - 5 to 8 leaves roughly chopped
dhaniya jeera powder - 1 tsp
red chilli powder - 1/2 tsp
turmeric - 1/4 tsp
salt - to taste
gram flour - 1 cup
oil - deep frying

Method for pakoda:
Take a bowl add onions and salt press the onions with your palm for 2 minutes it will leave some water now add the remaining ingredients except for oil and mix it properly there is no need to add water but if you still require then add little water. Heat oil in a kadhai and deep fry the pakodas on medium flame until brown. Keep aside on a kitchen towel.

Method for kadhi:
In a bowl whisk curd along with gram flour, red chilli powder, turmeric and little water.
Heat oil in a kadhai temper mustard seeds, jeera, ginger,asafoetida, fenugreek,curry leaves and whole red chilli now reduce the flame and  pour the whisked yoghurt to the temper add water and continue stirring just to avoid lumps add sugar and season with salt. Let the kadhi lightly boil for a few minutes garnish with fresh coriander leaves. Add the pakodas just 10minutes before serving the kadhi.

Vegetable Sandwich

A simple quick vegetable sandwich. There are endless varieties of sandwiches and would love to make them but this time I taught of going for the basic sandwich recipe.

Ingredients:
White bread slices - 4
onion - 1 medium sliced
tomato - 1 medium sliced
cheese slices - 2
butter - 2 tbs
salt - to taste
crushed black pepper - 1 tsp

Green chutney
Ingredients:
fresh coconut - 1 cup grated
green chilli - 2
fresh coriander - handful
mint leaves (pudina) - 1 spring
ginger - 1"
curd - 1 tbs
roasted bengal gram (chana dal) - 1 tbs
salt - to taste

Method:
Butter the bread, apply green chutney to the bread slices place the onion, tomatoes along with the cheese slices sprinkle some salt and black pepper and enjoy with hot hot chai!

Chutney:
Grind all the in ingredients under green chutney. ( If required add very little water ).
The chutney can be stored in the refrigerator.

Enjoy the sandwich with some ketchup and hot masala tea.

P.S. Guys I dint have potatoes in the house otherwise boiled potato and beet go well with this sandwich.

Sending it to http://sravscc.blogspot.com/2012/06/announcing-cooking-concepts-11-splash.html

sending it to http://www.sizzlingtastebuds.com/2012/06/guest-hosting-healthy-diet-sandwiches.html and http://priyaeasyntastyrecipes.blogspot.in/2012/01/healthy-diet-event-host-line-up.html

Idli and Chutney

Simple yet chic title exactly fits to the famous breakfast combo Idli chutney. We all follow the standard procedure of making Idli. So I also did the same soaking, fermenting and steaming.

Ingredients:
White rice - 2 cups (I used India gate Basmati rice)
urad dal - 1 cup
salt
cooked rice - 1/4 cup
fenugreek seeds (methi dana) - 1/4 tsp

Method:

• Soak rice and urad dal in different bowls add methi to urad dal and soak for 4 to 5 hrs
• Drain the rice and grind along with cooked rice into a smooth paste add little water.
• Now drain and grind the urad dal to a smooth paste by adding little water
• Mix both the batters add a little salt and ferment overnight in a large vessel
• Morning you will find the batter ready.
• Stir the batter carefully check for salt if required add some.
• I made the idlis in my pressure cooker so add water and boil without putting the weight.
• In the mean time separate the plates in idli stand apply some oil and pour a spoonful of the batter in the round impressions ( I usually fill 3/4 of the round as it gives space for the idli to rise well )
• Steam the idli for 15 min on medium flame 
• Once done sprinkle some water and carefully demold the stand.
• Soft and fluffy Idlis are ready.They go well with chutney and sambhar.

Chutney

Ingredients:

Coconut - 1 cup grated

fresh coriander - handful

green chilli - 2 

ginger - 1"

lemon - 1 small

roasted bengal gram ( chana dal ) - 1 tbs

salt -to taste

water - to grind

Method:

Grind all the above listed in the ingredients list to a fine paste add little water.

This chutney goes well with idly or any pakoda recipe.

Sending the post to Shri of http://tiffincarrierantiques.blogspot.fr/2012/05/cooking-with-seeds-june-2012-event.html and Priya of  http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html

My first guest post - Indian french toast

I was so delighted to see my recipe in Lavanya's http://lavanyasrecipes.blogspot.com/. She has a lovely blog with delicious recipes.
Lavanya also has a Pearl earrings Give away announcement http://lavanyasrecipes.blogspot.com/2012/05/pearl-earrings-giveaway-announcement.html do visit her and grab the earrings.
I am also very excited as it is my first guest post and the recipe posted is one of my favorite and very special as I have learnt from my mother. I have not made any changes in the recipe its exactly the way mummy makes it. Friends I would like to introduce my mother to you, I have grown up seeing her cook all the yummy food. Here I present her to you..

Aparna A. Jadhav - Aai fondly called by her granddaughters

Getting back to the guest post guys please visit http://lavanyasrecipes.blogspot.com/2012/06/indian-french-toast-mummys-way-guest.html and shower your wonderful and encouraging comments as I may also win a appreciation certificate. Above all do try the recipe that is the most important part and above all the awards.Thank you friends for appreciating my recipes in your own ways. God bless you all.

Palak Paneer (Spinach in cottage cheese)

Its terribly hot in Kuwait, right now the temperatures are soared up to 45deg phew! The leafy vegetables available are not so good in this season but have no choice we have to just search for the best of the slot and go for it. I picked up 2 bunches and saw some Paneer so instantly taught of making the most comfort recipe of Palak Paneer. This is the way I make it.

Ingredients:
Palak (Spinach) - 1 bunch - blanched and pureed
Paneer -  approximately 250gm
ginger garlic paste - 2 tsp
green chilli - 1 or 2
onion - 1 medium - chopped
tomato - 1 medium - blanched
garam masala powder - 1 tsp
red chilli powder - 1 tsp
turmeric- 1/2 tsp
kasoori methi - 1/2 tsp
cream - 2 tbs
oil or butter - tempering
salt - to taste

Method:
Grind tomato and green chilli together to a fine paste.
Heat oil in a kadhai add the Paneer and shallow fry until they turn light brown sprinkle some salt and keep aside. Now heat some more oil in the same kadhai add onions along with ginger garlic paste cook until the raw smell vanishes now add turmeric and red chilli powder cook for a minute now add the tomato paste coo until the tomato changes its color now add the pureed Palak,salt and water if required and cook for 2 to 3 minutes now add the Paneer along with crushed kasoori methi and cream cook on a low flame sprinkle some garam masala powder cook for another 2 to 3 minutes and switch off the flame cover until served. The yummy creamy green gravy is ready to go with lachha paratha or steamed rice.

Tips: If you want to make it more rich then add almond and cashew paste.