Grilled cheese sandwich

Dear Readers,


Todays recipe is based on fast food.  A very simple recipe and fast to cook. Nothing much to write as introductory note , kindly note the below ingredients and its method.

Ingredients for stuffing:-


3 boiled potatoes mashed
1 grated onion
1/2 cup green peas (mutter)
2 chopped green chilly
1tbs lemon juice
1tbs each of chilly powder, turmeric, coriander powder
50gm cheese
50gm paneer grated (optional)
50gm coriander leaves
salt as per taste
1/2tbs sugar
1 packet Bread
1 packet salted butter.


Preparation :

1. Mash boiled  potatoes and add chopped green chilly and grated onion to it and mix well.
2. Boil green peas (mutter) for 10 min to make them soft and add to the above mixture.
3. Add red chilly powder, turmeric , coriander powder, salt, lemon juice , sugar, coriander leaves and grated paneer to the above mixture to form a bater for stuffing.
4. Apply butter to 2 bread slice and  spread the bater on the bread slice .
5. Garnish with cheese and on top of it put another bread. Optionally butter can be applied on the other bread.
6. Pre heat the grilled sandwich toaster for 5 min and then put the stuffed sandwich to toast. 

The above recipe serves 4 to 5 persons and makes approx 12 to 15 grilled sandwich.

Green Moong daal dosa

Experimenting with different dals to cook dosa is always exciting. Green moong daal is usually used to cook khichadi, a simple and light diet. But i tried a different version of it in the form of dosa, and truely it was an amazing dish, a variety but simple and light. Moong daal has good nutritional values and so if it is used in our diet with variety in dishes then its better for good health. Childrens are generally very fussy about their meals. If they are served same dishes every time , it just irritates them . Serving them green moong daal dosa will be a unique and nutritional dish. Below is the recipe


Ingredients:-

Green moong dal - 3cup
Rice - 1cup
Ginger paste - 1tbs
Chopped green chilli - 2
Salt - 2tbs
Grated onion - 1
Grated cheese - 50gms


How to:-

1. Soak green moong daal and rice together for atleast 5 hrs in water.
2. Grind the mixture in food processor. Remove the water before grinding. 
3. Add the chopped green chilli and ginger paste and salt to the bater and grind again , add water to it making a semi liquid bater.
4. Heat a non- stick pan and put 1tbs of oil on it. Now take 1 cooking spoon bater and spread it in round shape with thin width.
5. Take little grated onion and grated cheese and spread on the bater in the pan. Meanwhile let the dosa cook till it is light brown and is able to turn the other side. This part is a bit tricky.
6. The opposite side with grated onion and cheese needs to be cooked slightly.

The dosa is ready to serve and serve it hot. Preferrable serve it with coconut chutni and Sambhar.

Vegetable Biryani

Dear Readers,
Among different varieties of recipes on rice, vegetable biryani is the first on my blog. There are many different ways of cooking vegetable biryani and as a result some beginners in cooking do get confused as which is the right way to cook vegetable biryani. I have tried my level best to make it simpler but tasty for all the readers.
                                       
                                                           Serves 4 to 5
Ingredients:-

1 1/2 cup - basmati rice 
1 chopped - onion, tomato, carrot, beans, potato, chilli (each)
1/2 cup - green peas (mutter)
 2 cooking spoon - Butter/ ghee
2 tbs - chilli powder, turmeric, coriander powder, salt (each)
2tbs - Garam masala
1 cup - curd
A pinch - saffron
1tbs - rose essence 
4 to 5 -  Cashew nut / golden raisin(kishmish) 


For tempering:-
2tbs - cumin seeds (jeera0
1tbs - garlic and ginger paste
4 to 5 - Neem leaves/ kadhi patta
1tbs - black peeper powder
1/2 tbs - asafoetida (hing)
1tbs - Fenugreek seeds (meethi)


How to:-

1. Boil basmati rice with salt added in pressure cooker.
2. Heat in pan ghee or butter and temper with cumin seeds, when it crackles add fenugreek seeds, asafoetida (hing) , garlic and ginger paste, neem leaves/kadhi patta. 
3. Now add chopped vegetables , onion, tomato, carrot, beans,potato and green peas to it.
4. Add black pepper powder and dry fruits - cashew nut and golden raisin along with chopped vegetables.
5. Add 1 cup water and close the lid of the pan and let it cook for 15min.
6. Meanwhile add saffron and rose water/essence to the curd. Rose water/essence is optional.
7. Now add the curd to the basmati rice in a bowl.
8. Once the curry is ready after 15min, in a empty bowl put 1 layer of rice and on it spread the layer of curry, again on the layer of curry put layer of rest of rice and then on it remaining curry.
9. Put this in oven for 10min at 150 degree C
10. Now mix well the  layers of rice and curry in the bowl and garnish with coriander and serve hot.

Enjoy the vegetable biryani with curd or raita.

Coconut Halwa

Greetings to all my readers,


Among the varieties of halwa , this time its coconut halwa. A better option to serve as desert . This is my own recipe and tried at home several times.  kindly go through the recipe below.

Ingredients:-


1 - grated fresh coconut
1/2 litre - milk
5 cooking spoon - condensed milk
Ghee - 2 cooking spoon
Sugar - 1/2 cup
Almonds - 5 to 6 pieces
Cashew nut - 5 to 6 pieces
Golden raisin ( kishmish) -  5 to 6 pieces
Cardamom powder (elaichi) - 2tbs




How to:

• Heat the ghee in deep pan and add grated fresh coconut to it. Mix it well and let it cook till the coconut is light pink in colour. If required add more ghee to it. Keep stirring the mixture.
• Add milk and condensed milk and sugar. If condensed milk is sweet then add sugar according to taste.
• Cook it for 10 min and stir it
• Add cardamom powder and golden raisin to it. Stir till the mixture soaks all the milk and its thick.
• Garnish it with dry fruits and serve it hot.

Cassava Vada

Dear readers,


I  always try to cook varities of vadas. This time its cassava, a substitute to potato while cooking. It is one of the staple diet of kerala state of India. Cassava vada is easy to cook and tasty as well.

Ingredients:-


Cassava - 400gms 
Boiled potato - 3
Salt, chilli powder, turmeric and coriander powder - as per taste
Lemon juice - 1 tbs
Sugar - 1/2 tbs
Green chilli chopped - 1
Cooking oil - for deep fry.


Preparation:-

• Mash boiled potatoes and add salt, chilli powder, turmeric and coriander powder , lemon juice and sugar with chopped green chilli to form mixture.
• Grate the cassava and add it to the above mixture . Now make equal ball shape vadas.
• Heat the cooking oil in pan for deep fry, and fry the vadas till it turns light brown .

Serve it hot with coconut chatni or tomato ketchup.