This is my favorite sandwich and it is one of the easiest one to make.
Chop 1 capsicum in to cubes, Boil a handful of corn. Chop some paneer into small cubes.
Mix all the above 3 with salt, pepper, chilli flakes.
Spread a big spoonful of this mixture on one side of the bread and place a cheese slice over it. Cover it with another bread and toast it in a toaster or griller.
The yummiest cheesiest sandwich is ready 🙂
Pesarattu is nothing but dosa made with sabut moong. No fermentation is required for this, you only have to soak and grind.The first time i came to know about this dish is through Google. For me Google is the answer for all the queries i have. Sometimes when i want to try something new the Google search page is the page i go to. So back to the recipe this is a wholesome breakfast as it is made completely of sabut moong i.e whole Moong. It is quiet a filling breakfast as well and you cant have more than 2.
1 cup Sabut Moong
Fistful of Rice
Ginger – 1″ chopped
G.chilli – 2 Chopped
Oil as required.
Wash dal and rice and soak overninght or for atleast 6 hours.
Drain the excess water and grind it to a slightly coarse batter by adding ginger and green chillies. Add littlle water while grinding.
Transfer to a bowl, add salt and mix well. The consistency of the batter should be like a regular dosa batter.
Heat a pan and take a laddlefull of batter and start spreading from the center to the rim of the pan. These will be a bit on the thicker side.
Spread little oil all over the dosa and cook on a medium flame for a couple of mins.
Cooking these on a medium flame is important as they need to be cooked nicely.
Serve them hot with any chutney of your choice.
Dosa is a must have in my weekly breakfast or dinner menu and i am a die-hard fan of it. Dosa batter is usually there in the fridge and i always make a huge batch of batter…..same goes with my daughter, even she loves dosa’s and onion dosa is her current favorite. This is an instant dosa where in no soaking and grinding is required and it is my go to recipe. You will get thin crispy and lacey dosas with this batter.
1 cup Rawa
1 cup Rice atta
1/4 cup Maida
1/4 cup curds
Salt to taste
1 tsp jeera
2 G.chilli finely chopped
Coriander leaves chopped
Oil as required
Water – close to 3 cups
Combine all the ing. except oil. Add water and prepare a very thin batter . The batter should resemble a thin chaas or buttermilk consistency.
If you have time , rest for 15 mins or proceed further.
Heat a Non stick tawa and take a laddlefull of batter and start poring from the outside i,e from the edge of the pan to the inside. Dont spread the batter with the ladle it will spread by itself.
Add a tsp of oil all over the dosa and let cook on a medium flame till nicely browned .
Serve hot with coconut chutney .
In the same way you can prepare onion rawa dosa as well, for that finely chop onion and spread it on the dosa tawa, then only start pouring the batter, proceed as mentioned above and crisp onion wara dosa is ready.
I love Dhoklas and my favorite is this one. I love experimenting and trying out diff recipes. This is another gujrati version wherein the rice and dal are soaked and grounded to a batter and curd is added for the Khatta taste. Here goes the recipe.
1 cup Rice
1/2 cup Urad dal
1/4 cup Chana Dal
1/4 cup Curds
Oil 1 tbsp
salt to taste
Eno Fruit salt 1 tsp
R.chilli powder 1 tsp
Oil 11/2 tbsp
Rai 1 tsp
curry leaves 5-6
Wash rice nicely and soak for 3 hrs.
Wash both the dals nicely and soak them as well for 3 hrs.
Grind the dals to a smooth batter and transfer them to a big bowl.
Grind rice to a thin rawa consistency and add it to the dal batter.
Add curds and salt to the batter and mix nicely.
Let this batter ferment overnight.
Prepare a steamer ready and grease a big plate.
While preparing mix the batter nicely, add 1 tsp oil and eno fruit salt and mix nicely.
Pour the batter in the greased thali and sprinkle r.chilli all over it.
Steam for 20 mins and let cool for another 10 mins.
Cut into square peices and keep aside.
Heat oil in a pan and add rai and til.
Then add curry leaves and and green chilli and pour it all over the dhoklas
Serve Hot with a cuppa chai 🙂
Back with a bread again and really i so love baking breads..I am partial to breads as you can guess with so many bread post. These was again a part of We Knead to Bake group of Facebook and loved making these. I have prepared Bagels earlier and found these to be very similar in texture. I have topped the bread with caremalised onions and love the sweet flavor it gives.
Recipe from : My Diverse Kitchen
For the dough:
1 teaspoon instant yeast
1 tbsp sugar
1 1/4 cup water
3 cups all-purpose flour
Milk for brushing the dough
For the Onion Filling:
1 tbsp oil
3 medium onions, finely chopped
1 tsp garam masala
Salt to taste
1/2 tsp Pizza seasoning
- Put the yeast, sugar, salt and flour in a bowl. Add warm water and Knead until the dough comes together and then let the dough rest for 10 minutes. This will help the dough absorb water. Knead again, adding a little more water or flour (not too much) if you need it, until your dough is smooth and elastic but not sticky.
- Shape it into a ball and place it in a oiled bowl.
- Cover and let it rise till about double till about an hour or so.
- Make the filling. Heat the oil in a pan,add the onions, and saute over low to medium heat. Sprinkle a little salt and continue sauteing until they become soft and turn golden brown in color. Add the garam masala and pizza seasoning stir well. Keep aside.
- Sprinkle your work surface lightly with flour and place the dough on it. Divide it into 8 equal pieces and shape each one into a roll by flattening it and then pinching the ends together to form a smooth ball.
- Place the rolls on a lightly greased baking sheet and cover them with a towel. Let them rise for about one hour .
- Work on one piece at a time, while you keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and using your fingers, form the depression in the middle.
- Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through.
- Place the shaped dough on greased baking tray .Place the caramelized onion filling in the depressions of each Bialy. Brush the outer dough circle with milk.
- Bake the Bialys at 200C for about 15 minutes till they’re golden brown in color.
- Cool them on a rack. Serve slightly warm or at room temperature.