Bread Bajji - Bread Pakkoda - Quick and Easy snacks recipe

Bread Bajji - I was planning to make this snack since long. Everytime I see bread, I end up making any dessert with it. But this time I strongly decided to make Bread bajji or Bread pakkoda only and here it is.

Ingredients: (Yields 12 pieces)

1. Bread Slices - 6 
2. Gram Flour (Besan) - 1 1/2 cup
3. Red Chilli Powder - 2 tsps
4. Turmeric Powder - 1/4 tsp
5. Salt - As per taste
6. Coriander Powder - 1 tsp
7. Gingelly Seeds - 1 tbsp
8. Cumin Seeds - 1 tsp
9. Cooking Soda - pinch
10. Oil - For Deep Frying

Procedure:

1. Cut each bread slice to half diagonally.
2. Mix all the above ingredients using water. The batter should be runny.

3. Heat oil in a kadai for deep frying.

4. Once oil becomes hot, dip each piece in batter and fry in oil till crisp.

5. It gets fried quickly as the outer coat is very thin, so don't over fry.
6. Drain excess oil from bajjis on a kitchen towel.
7. Enjoy yummy bajjis with tomato sauce.

Notes:
1. My bread slices were very soft and were breaking. So, I toasted them using bread toaster before dipping in batter. So that they become stiff and will not break while dipping or frying.

2. I made batter runny so that the coating on bread slices comes very thin. You can add less water and make batter thick if you want to have a thicker coat on your bread slices.
3. Dip each bread piece in batter and fry it immediately. Don't dip for a longer time, bread becomes soft and breaks as you put it in oil.

Tags : Bread bajji, bajji, bread snack

Layered Cake - Sandwich Cake - How to build a colorful layered cake

Layered Cake looks colorful decorative and are perfect desert for any special occasions, birthday parties. It is also Sandwich cake in UK. Let us start on how to make a colorful layered cake and be prepared for next special occasion for your loved ones.

 

Ingredients: (This time I used readymade cake mix)

1. Pillsbury Cooker Cake Mix - 175 gms pack
2. Oil - 1 tbsp
3. Milk - 2/3rd cup
4. Three Leaves brand Edible Food Colours - 2 (green and crimpson red) 1 tsp each
5. Tuti Fruti - 1 tsp each

Procedure:
1. As directed on the back side of the pack, I mixed cake mix, oil and milk in a bowl using a whisk and remove all lumps.
2. Now I poured the cake batter into 3 small bowls which were greased using cooking oil and dusted with a coat of all-purpose flour before hand.
3. To make a layered cake with each layer of a different colour, to one bowl I added red colour, to another green colour and to one I didn't add any colour.
4. Now in pressure cooker I placed a stand and poured 1 inch high water and placed these 3 bowls on the stand and baked the cake as directed on the backside of the pack for about 30 minutes without any whistle on a medium flame.
5. After 1/2 hr remove lid and insert a knife or tooth pick. It should come out clean ensuring ur cake is baked perfectly.

6. Now take out the bowls using tongs and let them cool down completely for 1/2 hr.
7. Now demould the cakes and serve by garnishing with tuti fruti.

Serving Suggestions:

1. I made only 3 layered cake. If you use VIBGYOR colours(VIBGYOR - Violet, Indigo, Blue, Green, Yellow, Orange and Red) then you can make a Rainbow cake which is very popular.

Tags: Layered cake, Colorful cake, Step cake, Rainbow cake

Peanut and Fried Bengal gram Chutney | Palli-Putna Dal Chutney | Protein Rich

Peanut and Fried Bengal gram Chutney or Palli putnalu chuteny, tastes better for idlis, dosas and vadas. This is another nutritious recipe as the main ingredient here is groundnuts which are are rich in proteins.

Ingredients:

1. Peanuts - 1 cup
2. Fried Bengal gram - 1 cup
3. Dry Red Chillies - 4 Nos
4. Garlic Pearls - 4 Nos
5. Coriander Seeds - 1 tsp
6. Cumin Seeds - 1 tsp
7. Tamarind Pulp - 2 tsps
8. Coriander Leaves - 1/4 bunch
9. Salt - As per taste
10. Oil - 1 tbsp

To Temper:

1. Mustard Seeds - 1 tsp
2. Cumin Seeds - 1 tsp
3. Urad Dal - 2 tsps
4. Curry Leaves - 5 to 6 Nos.
5. Oil - 1 tbsp

Procedure:

1. Heat oil in a small kadai.
2. Add cumin and coriander seeds and let them crackle.
3. Add red chillies. Once red chillies turn black, add tamarind pulp and garlic pearls.

4. Now add peanuts and saute well.
5. Once you hear the chit pat sound of peanuts breaking, switch off the flame and let it cool down completely.

6. Meanwhile grind fried bengal gram to a smooth powder.

7. Once above fried peanut mixture cools down, add it to this fried bengal gram powder.
8. Also add salt and coriander leaves and grind well.

9. During grinding, add almost a cup of water so that it turns to chutney.
10. Scoop out from the mixer and take into a bowl.
11. Again heat oil in the small kadai and fry ingredients under temper and pour that into the chutney bowl.
12. Peanut & Fried gram chutney is ready to serve.

Serving Suggestions:

1. Tastes better for idlis, dosas and vadas.

Fenugreek Leaves with Green gram/Menthikura Pesarapappu/Methi Moong Dal

Fenugreek Leaves with Green gram or Menthikura Pesarapappu or Methi Moong Dal recipe.
a. Methi leaves are a good source of iron. They are considered medicinal for curing anemia. 
b. Fenugreek could give competition to Spinach as a rich source of vitamin K. 
c. Fenugreek is also a great source of protein and nicotinic acid. It fasters hair growth and is good for the general health and shine of hair. (Source : Wiki)

Ingredients:

1. Fenugreek Leaves - 4 small bunches ( 4 cups)
2. Split Green gram - 1 cup
3. Mustard Seeds - 1 tsp
4. Cumin Seeds - 1 tsp
5. Onion - 1
6. Curry Leaves - 10 to 12
7. Coriander Leaves - 1/4 bunch (1/4 cup)
8. Spring onion Leaves - 3 to 4 strings
9. Turmeric Powder - 1/2 tsp
10. Red Chilli Powder - 3 tsps 
11. Cumin Powder - 1 tsp
12. Salt - As per taste
13. Oil - 2 tbsps

Procedure:

1. Chop and wash fenugreek leaves, curry leaves, spring onion leaves, coriander leaves and onion.

2. Wash split green gram and set aside.
3. Heat oil in a kadai, add mustard and cumin seeds.
4. Once they crackle, add chopped onion, curry leaves and spring onion leaves and turmeric powder.

5. Add washed split green gram and fry for some time.

6. Now add fenugreek leaves and fry for some time.

7. Now add 3 to 4 cups of water, close kadai with a lid and on simmer cook till green gram gets cooked.

8. Now add salt, red chilli powder and cumin powder and cook well.
9. Switch off and garnish with coriander leaves. Methi Moong Dal is ready to serve.

Serving Suggestions:
1. Serve hot with roti or steamed rice.

Note:
1. Frying fenugreek leaves reduces its bitter taste.

Veg Fried Rice - No sauces version

Veg Fried Rice - No sauces version, I love veg fried rice and here it is with few veggies and no sauces.

Ingredients:
1. Long grain Basmati rice - 2 cups
2. Carrot - 1
3. Beans - 15
4. Pepper powder - 2 tsps
5. Spring onion leaves - 5 springs
6. Olive oil - 2 & 1/2 tbsps
7. Sugar - 1/2 tsp
8. Salt - As per taste

Procedure:
1. Wash rice nicely and soak using 6 to 8 cups of water for about 15 - 20 mins and then cook it.
2. Cut the veggies very finely so that they get cooked very quickly. 

3. Use a flat pan and heat olive oil on a high flame. When its hot, add veggies, sugar and fry for some time till veggies get cooked,take care they retain their crunchiness. 

4. Now add pepper powder, salt, spring onion leaves and fry for a minute.

5. Add cooked rice and stir till it gets heated up.

6. Veg fried rice is ready.

Serving Suggestions:
1. Any non-veg side dish goes fine with veg fried rice.
2. Coming to veg side dishes, I prefer Gobi Manchurian, kadai veg, Paneer varieties or any gravy.
3. Or to keep the side dish very simple and even a quick one, you can have raitha.

Note:
1. Use only Olive oil it gives better taste for chinese dishes.
2. I prefer long grain Basmati rice as it gives restaurant look.

3. I prefer cooking rice for fried rices in a bowl rather than pressure cooking it. Bcoz for fried rices, the rice should be very fluffy.
4. Cooking rice in a bowl and discarding excess water makes rice fluffy and each grain separated. No need of adding oil while cooking.

5. Basmati rice gets cooked fastly as we have soaked it for some time. So take care not to overcook.
6. If you cut veggies in a bigger size then parboiling veggies before frying ensures veggies get cooked properly and in faster frying. Parboiling is optional. Since I chopped them very finely I didn't parboil them.
7. Notice that Chinese dishes need to be cooked on high flame. So take care the food not to get burnt.
8. Always serve chinese dishes hot especially fried rices.



Raitha Preparation:
1. Whisk a cup of curd properly to remove lumps if any.
2. Add one chopped small onion, one chopped small tomato, spoonful of chopped coriander leaves and salt as per taste and mix well.
3. Can add boondhi on top and it becomes boondhi raitha :).

Tags : Veg Fried Rice , Fried Rice , Chinese Rice Varieties , Flavoured Rice Varieties , Veg Fried Rice without Sauces
Sending this recipe to : http://nivedhanams.blogspot.in/2013/01/tried-and-tastedraks-kitchen.html
http://delightsofcooking.blogspot.in/2010/05/may-2010-tried-tasted-event-zlamushkas.html

Gobi Paratha - How to make Punjabi special Gobi Parata

Gobi Paratha, among all parathas most people prefer gobi paratha, I too love it and here comes its recipe.

Risk Factor:
Cauliflower and Cabbage are not good for people suffering with Thyroid especially with Hypo Thyroidism. Occasionally is good but people with higher levels of either Hypo Thyroid should strictly stop cauliflower and cabbage intake.

Goitrogenic Foods:

Some foods when eaten raw and in large quantities naturally contain chemicals that promote Goiter (Enlarged Thyroid Goiter i.e., a bulge in the neck area) and cause Hypo Thyroidism in some people. These chemicals are known as "Goitrogens".
Also Soy foods (like soya beans, mealmaker etc) should not be consumed.
Some foods that are high in Goitrogens include cabbage, Brussels, sprouts, broccoli, turnips, rutabagas, kohlrabi, radishes, cauliflower, African cassava, millet and Kale.

Ingredients:

For Dough:
1. Wheat Flour - 1 1/2 cups
2. Salt - As per taste
3. Oil - 2 tsps
4. Water - As needed

For Stuffing:
1. Cauliflower - 1 cup (very finely grated)
2. Tomato - 1 (finely chopped)
3. Onion - 1 (finely chopped)
4. Green Chillies - 1 (finely chopped)
5. Curry Leaves - 5 to 6
6. Coriander Leaves - 1/4 bunch
7. Mustard Seeds - 1/2 tsp
8. Cumin Seeds - 1/2 tsp
9. Garlic - 1 tsp (crushed)
10. Red Chilli Powder - 1/2 tsp
11. Turmeric Powder - 1/4 tsp
12. Salt - As per taste
13. Oil - 1 tbsp

Procedure:
1. Knead dough using above ingredients and allow it to rest for 1/2 to 1 hour.

2. Mean while, grate cauliflower very finely and boil it in water along with 1/2 tsp of salt and turmeric powder for 5 mins in a high flame.
3. Once water starts boiling heavily, switch off and remove top layer of the water.
4. Using a ladle take out cauliflower from the bowl and drain remaining water.
5. This is how I clean cauliflower before cooking it.

6. Now heat oil in a kadai, add mustard and cumin seeds.
7. Once they crackle, add onion, green chillies, tomato, curry leaves and saute well.
8. Now add cauliflower, turmeric powder, salt, red chilli powder, crushed garlic and cook well.
9. Finally add coriander, switch off and allow it to cool.

10. Now take dough and roll to equal sized balls.
11. Balls should be near to big lemon sized.
12. Flatten a dough ball, place a spoon of above prepared stuffing.
13. Now gather the dough from all sides and seal it finely.
14. Now again flatten it carefully and roll gently taking care the stuffing not to ooze out. 
15. Also dust the surface with flour when needed so that the paratha doesn't stick to the surface.
15. Heat tawa, drizzle some oil, place paratha over it and cook both the sides. 
16. Gobi Paratha is ready. Serve hot with raitha or curd.

Note:
1. Chop all veggies very finely so that during rolling they may not ooze out.

Semiya Payasam - Kheer - How to make Vermicelli Payasam

Semiya Payasam or Kheer is a very easy and quick sweet dish for any south or north indian festivals or special occasions. I have prepared this with loads of Nuts and saffron and more of milk.

Ingredients:
1. Semiya (Vermicelli) - 1 1/2 cups
2. Milk - 3 cups
3. Sugar - 4 to 5 tbsps
4. Cardamoms - 4 Nos
5. Cashews - 10 to 15 Nos
6. Raisins - 10 to 15 Nos
7. Ghee - 1 1/2  to 2 tbsps

Procedure:
1. Heat ghee in a bowl. Fry cashews and raisins to golden brown and keep aside.

2. In the same bowl, fry vermicelli slightly. Take care not to burn the vermicelli.

3. Add milk to it and cook for 2 mins until vermicelli turns soft.

4. Add sugar to it and cook for another 2 mins.
5. Crush cardamoms to a fine powder and add it.

6. Finally add fried dry nuts and switch off.

Note:
1. Do the entire frying and cooking in a low flame.
2. Vermicelli gets cooked very fastly so no need to cook them in milk for a longer time. Just 5 mins is enough.
3. Also don't stir the vermicelli often, if you do so, milk thickens and vermicelli turns to a mass. 
4. Always payasam should be in drinking consistency which is preferred.
5. But if you keep out for a longer time it thickens and becomes a mass.

Sending My recipe to events:

Links:

http://www.easy2cookrecipes.blogspot.in/2013/01/know-your-dairy-milk.html

and

http://www.jagrutidhanecha.com/2012/12/event-series-announcement-know-your.html

Tomato Biryani - How to make Tomato Rice Biryani

Tomato Biryani or Tomato Bath or Tomato Pulao whatever you call is a very easy to make biryani recipe. It is a one-pot meal, no need to make any curry for this recipe. Just simple sides such as raitha and fryms are enough to enjoy this simple yet flavourful meal. 

During my lazy weekoffs I prefer one pot meals bcoz they are very easy and quick to make recipes and this Tomato Biryani is one such recipe.
I can enjoy my weekend with not much sweating in the kitchen and yes a spicy and special meal which is ofcourse needed to make the weekend more delightful. I have served Tomato Biryani with Namkeen Raitha and Papadams. I will be soon posting the Namkeen Raitha recipe.

Ingredients:

1.Tomatoes - 3 medium-sized (Chopped length-wise)
2. Basmati Rice - 2 cups (I used normal rice)
3. Oil - 2 tbsps (Can use ghee for better taste)
4. Cinnamon - 1 inch stick
5. Green cardamoms - 2
6. Bay Leaves - 2
7. Cloves - 3
8. Black Pepper - 4
9. Shajeera (Black Cumin Seeds)- 1/4 tsp
10. Cumin Seeds - 1/4 tsp
11. Mustard Seeds - 1/4 tsp
12. Onion - 1 large (Chopped length-wise)
13. Ginger Garlic paste - 1 tsp
14. Coriander leaves - 1/4 bunch (finely chopped)
15. Mint leaves - 5 to 6
16. Red chilli powder - 2 tsps (Can use 3 to 4 green chillies instead of this)
17. Turmeric powder - 1/4 tsp
18. Salt - As per taste

Procedure:

1. Soak rice for 1/2 hr. For 2 cups rice take 4 cups of water. Since I cook my rice in bowl rather than in pressure cooker I add 1 cup of water more.
2. Heat oil/ghee in a kadai.
3. Add mustard, cumin, shajeera, bay leaves, cinnamon, pepper, cloves, cardamom and fry for a minute.

4. Add chopped onion, once it turns translucent, add mint and coriander leaves.

5. Now add chopped tomatoes fry for few minutes. Let tomatoes turn mushy.
6. Add salt, turmeric powder and red chilli powder.

7. Add water from soaked rice and cover with lid. Allow it to boil.

8. Once water starts boiling, add soaked rice, mix well and cook on a low to medium flame till the rice is done.

9. Once biryani is ready, transfer it to a bowl and fluff it with a fork.
10. Serve hot with raitha and fryms.

I will be soon posting Namkeen Raitha recipe which I have used as sides for the above recipe. Meanwhile You can make Boondhi Raitha also as sides for the above recipe. Do check my Boondhi Raitha recipe by clicking on this link : Boondhi Raitha