Whole Wheat Bruschetta Pizza Bread

Easy snack, with all ingredients from your store cupboard.

Ingredients:

1. Whole Wheat  Bread - 4-6 pieces
2. Cheddar Cheese - 2 small blocks - 50 gm altogether, grated
3. Tomatoes - 2 , de-seeded, chopped rather finely
4. bell peppers - 1, green/yellow chopped finely
5. red/pink - 1 small, chopped into half rings (onion is optional)
6. tomato sauce - 60 ml
7. Extra Virgin Olive Oil - 20 ml 
8. Salt 
9. Pepper

Procedure:

Preheat your oven to  200C

1. In a roasting tray, place your bread slices, and brush them with olive oil.
2. Roast them in the oven for around 5-6 min, till almost brown, but not completely.  (bottom rack)
3. Take them out, spread 1-2 tspns of tomato sauce on each slice
4. next, sprinkle enough chopped bell peppers, tomatoes and the onion onto the slices
5. add the grated cheese.
6. now place the slices back into the oven and roast till the cheese melts (bottom rack)

Serve Hot !! 

Pudina Vada

Ingredients

Thuar Dhal - 1.5 cups
Urad Dhal - 0.75 cup
Red Gram Dhal - 0.25 cup
Dehusked green gram dhal - 0.25 cup
Green chillies - 5 to 6
Mint Leaves - 1 small bunch
Curry leaves - few
Coriander leaves - few
Salt
Oil

1. Soak all dhal for one hour.
2. Drain execess water and grind with other ingredients except salt coarsely. The batter should not be smooth.
3. Add little water while grinding. But be careful that the batter does not become watery.
4. Then add salt and mix well.
5. In a kadai add oil for deep frying and heat it. Check whether its hot by adding a drop of the batter to the oil. If it sizzles immediately then it is ready.
6. Take small quantities of the batter and pat in your palm (wet your palm) and make a hole in the center.
7. Then take this and drop it in the oil. Fry well. Drain execess oil. Serve hot.

Paneer on Skewers

This is one dish that helps give the taste of Tandoor  - AT HOME!

Ingredients:

1. Paneer - 300 gm, or 1 and a half packets
2. Yogurt - 2 tbspns
3. Salt
4. Chilli powder - 2 tspn
5. Dry Mango Powder - 1 tspn
6. Garlic Cloves - 3-4, made into a fine paste
7. Veg Oil - 2 tbspn
8. Cumin Powder - 1 tspn
9. Corn Starch - 1 tbspn

Procedure:

Preheat your oven to 200 C, for about 10-15 min

Marination:

1.  Make a marinade out of the yogurt, cumin powder, chilli powder, dry mango powder, garlic, salt and oil. 
2. Cut the Paneer into squares and dust them with some of the corn flour, to prevent them from disintegrating. 
3. now dip them the marinade and coat them consistently with the marinade. Leave them to marinate in it for about 30 min.
4. after it marinates, dust them with the remaining corn flour.
5. Now take your skewers and carefully insert your marinated paneer into them. For medium sized skewers, about 4 pieces can be on one. For larger ones, I insert about 6 in one. 
6. Take a roasting tray, and place your skewed paneer on it. 
7. Place in the oven and roast for about 20-30 min, till the edges start going from brown to dark brown. 

Serve Hot , with green chutney! Goes down very well with hot Roast Tomato Soup! 

Cream Cheese Cucumber Finger Sandwiches

This recipe is my niece's idea of the ultimate healthy evening snack.

Ingredients:

Cream Cheese – 200 gm

Whole Wheat bread – 4 slices

Cucumber – 1, sliced into very thin fingers – remove the seeds

pepper

Procedure:

1.    Take your whole wheat bread slices and start making the sandwich.

2.    Slather on the cream cheese on one side and place your cucumber slices on it.

3.    Next, grind some pepper and place the other slice on top

4.    Now cut the sanwich into 4 pieces.

Easy finger sandwiches !!

Vada Pav

Pav Buns

Aloo Bonda
For Chutney
Coriander leaves
Green Chillies
Grated Coconut
Salt

1. Grind the chutney ingredients to thick paste.
2. In the batter prepared for the aloo bonda, dip green chilly and deep fry them. Keep it separately.
3. Cut in bun in the middle. Apply the chutney in the middle of the pav. Place one hot aloo bonda in the middle.
4. Serve with tomato sauce and green chutney and fried green chilly.

If you like more spicy, u can apply the chutney to both the pieces of the bun.

Aloo Bonda

Ingredients

Potato – ¼ Kg

Onions – 2 medium sized
Green Chillies – 3
Turmeric
Salt
Lemon
Gram Flour
Kesari Color – a pinch
Chilli powder – ½ to 1 tsp

For the Filling

• Boil, peel and mash potatoes.
• Chop onions, green chillies and fry them in a kadai.
• Once onions are transparent, add mashed potato, salt, turmeric powder and fry well.
• At the end add lemon juice mix well and remove from fire.
• Cool them.

For the Batter

• Mix gram flour, pinch of kesari color, salt and chilli powder.
• Add water and make a thick batter like done for bajjis. Be cautious for consistency.
• Make small balls of the potato mixture.

1. In a kadai heat oil required for deep frying the balls.
2. Dip each potato ball in the batter and put them in the oil. Fry them and drain excess oil.

Quick Bytes With Puffed Rice

Want to munch something when bored with impacting ur health.... Puffed Rice is one of the best options...

• Puffed Rice and Dhal Powder (Paruppu Podi)

Soak puffed rice in water for few minutes. Squeeze the puffed rice and drain the water. To that add dhal powder and little oil. Mix well and relish.

Variation: In a kadai, season with mustard, curry leaves, urad dhal and add this mixture. Fry for few minutes and remove from fire.

• Masala Puffed Rice

To a bowl of puffed rice add salt, chilli powder and little ghee. Mix well. (If needed u can add few fried garlic pods.)

Puffed Rice Salad

To a bowl of puffed rice add finely cut onions, fried gram dhal, salt, lemon juice and chilli powder or Moor milagai (Chillies soaked in buttermilk, dried under the sun. This could be fried in little oil when needed.). Mix well.

• Puffed Rice Upma

Soak puffed rice in water for few minutes. Squeeze the puffed rice and drain the water.
In a kadai, add little oil, chopped onions and tomatoes and fry well.
Add the squeezed puffed rice, salt, garam masala and chilli powder to it. Fry for few minutes and remove from fire.

Tamarind Poha

Ingredients

Poha (not Nylon) - 1.5 cup
Tamarind - Lemon sized
Onion - 1 medium size
Green Chillies - two
Sambhar Powder - 2 tbsp
Sugar - 1/2 tsp
Jaggery - little (optional)
Turmeric powder - 1/4 tsp
Salt
Mustard, Urad Dhal and Jeera for seasoning

Procedure

• Soak tamrind, salt  and jaggery in water. Extract the juice.
• Clean and wash poha well.
• Add tamarind juice to poha. It should be enough to cover the poha.
• Let it rest for 30 mins to 1 hr. It will become almost dry.
• In a kadai, add oil, season, add cut chillies and onions and fry well.
• Then add soaked poha, turmeric powder and sambhar powder and mix well.
• Add little sugar.
• Fry for few minutes till everything mixes well and gets cooked.

Dahi Murukku

Ingredients

Rice Flour
Sour Curd
Chilli Powder
Salt
Oil For Deep Frying

1. Mix rice flour, salt and chilli powder.
2. Add sour curd in small quantities and mix well to make a thick dough
3. Heat oil in a kadai, take the flour in the murukku laddle and press directly in oil in cicular motion to form murukku...
4. Fry them well till its golden brown.
5. Store them in air tight containers and relish whenever u feel like.....

Rava Dhokala

Time taken: 30-35mins

Ingredients:

For Dhokala:

Suji/Rava : 1 cup(100g)

Sour curd : 3/4 cup

ENO(regular) : 3/4 sachet

Salt to taste

For Frying:

Oil : 2tbsp

Mustard seeds :1/4tsp

Seasame seed : 1/2tsp

Curry leaves : few

Grated coconut: 2tbsp

Oninon finely chopped :1

Tomato finely chopped :1

Garlic finelly chopped :12-15 cloves

Green chillies choppped :2-3

Turmeric powder : pinch

Salt to taste

Coriander leaves for garnishing

Method:

1.Take sour curd in bowl and knead it well. Add suji to it and make a smooth thick batter.Add water if required. Add salt to taste.

2.Take heavy bottom kadai and pour a glass of water. Take one plate and greese it with ghee.

3.Add ENO to the batter jus before pouring it into plate. mix batter well and pour it in plate. keep the plate into kadai.

4.Keep the kadai on medium flame and cook for about 10-15 mins covering it with lid.

5.After 15 mins open the lid and check if its done by putting knife into it.If knife comes out clean then its done, otherwise cook for 5 more mins.

6.When done take plate out and make it to cool for about 10 mins.Cut into square shapes of dhokala.

7.Take nonstick kadai and put oil and mustard seeds. Add seasame seeds, curry leaves, garlic and green chillies. Saute for minute.

8.Add onion and tomato and fry for 2 mins.Add turmeric pwd and salt.Now add cut pieces of dhokala and mix well.

9.Garnish with coriander leaves and sprinkle grated coconut.Serve hot with tamarind chutney.

Tips:

If sour curd is not available then batter can be prepared 30mins before with normal curd but make sure to add sufficient water as rava tends to pull more water if batter kept for long.

Pani Puri

Ingredients:

Puri:

1. Sooji - 1/2 cup
2. All Purporse Flour - 1 tbspn
3. Baking Soda - 1 tspn
4. Salt
5. Water

Pani:

1. Coriander leaves - 1 cup
2. Mint leaves - 1/2 cup
3. Jeera seeds - 1/2 tbspn or powder
4. Coriander seeds - 1/2 tspn or powder
5. Ginger - 1 inch
6. Salt
7. Sugar
8. Imli/ Tamarind pulp - 1/2 tbspn

Procedure:

Puri:

Make a dough out of the sooji, baking soda and water.
Sprinkle some flour on top of it in the end, and make it a hard dough.
make small balls and then rotis out of the dough, and deep fry till golden. (These puris take time to become golden, so be attentive)

Pani:

Make a chutney out the Pani-ingredients. This chutney may be stored for about 3 days. When actually preparing the Pani-puri combination, dilute this chutney.

Sonth: (Imli ki chutney)

Ingredients:

1. Imli (tamarind pulp) - 1 cup
2. Ginger powder - 1 tspn
3. Salt
4. Sugar
5. Red Chillie powder
6. Kala Namak
7. Amchoor Powder

For a cup of tamarind powder, the other seasoning ingredients go according to taste. So, combine different measures of these ingredients according to your own taste buds!

Additionally, Pani Puris taste awesome with Boiled Moong Dal, Chickpeas, Potatoes and finely chopped onions.