UNIQUE BREAD UPMA

Sundays cannot be special without a different sort of breakfast, yet one has to take care about the balanced breakfast , thus I decided to make Bread Upma this weekend :P

INGREDIENTS:-

BREAD - FEW SLICES

MIXED VEGETABLES - 2 CUPS

POTATOES - 2 SMALL (DICED)

ONIONS - 2 SLICED

GINGER - THIN SLICES 1 TSP

GARLIC - THIN SLICES 1 TSP

TOMATO - 1 BIG SLICED

PEPPER - 1 TSP

TOMATO CHILLI SAUCE - 2 TBSPS

OIL - 4 TBSPS

WATER - 1/2 CUP

LET'S COOK:-

Pour around 2 tbsps oil in a frying pan .add the sliced potatoes . add a little salt , cover the pan. after 5 minutes open the lid add the vegetables, onion tomato,sliced ginger, garlic ,add a little salt then cover it again.

The vegetables should only be sauteed not totally fried. Take a bowl -break the eggs , add a little salt and whisk them. Add this gradually to the frying pan and stir continuously.the vegetables will be quoted with the eggs , now pour the bread crumbs or powdered bread (made in a mixer) as shown, gradually to the pan.Toss the entire thing.

Take a bowl, add a little water .To that add the sauce.add this all over the mixture in the pan , toss and cover for a little while. open the lid, toss for a few minutes , add pepper , sugar (if you want). switch off the flame. you may serve with pudina chutney, any other sauce -for a yummy breakfast.

FRIED FISH TADKA

INGREDIENTS

6 fish fillet  or normal pieces

1 cup besan or gram flour

4 tbsps  ginger garlic paste

¼ tsp saffron powder

1 tbsp red chilli powder

2tsps. Dhania powder

1 tsp ajwain

1 egg

½ cup  curd

oil for deep frying  and cooking

Salt  and little sugar as per taste

¼ tsp cumin seeds

2 whole red chillies

4tbsps. Tomato puree

LETS COOK :-

 Wash the fish pieces. Rub some salt, half the ginger garlic paste, pinch of saffron and red chilli powder. Keep aside for 15 minutes. Make a batter of gram flour along with ajwain,  egg; finally add salt and water to have a flowing consistency. Place the marinated pieces of fish dipped in the prepared batter for about 10 minutes. Heat oil in a wok and deep fry the pieces of fish till the colour becomes golden brown .take the pieces out on a plate. Take a little oil add cumin seeds and red chillies for tempering. Now add the onion paste ,add a little salt .Fry it for some time ,next add the ginger –garlic paste, tomato puree. Take a bowl pour the curd, then add salt, sugar, saffron powder,dhania and garam masala powder and stir it well. Add this to the kadai.As it starts to boil add the  fish pieces and switch off the gas. You may add a little ghee if you wish.

CHEF'S TIPS :-

You may like the fresh fried pieces as an evening snack with a dash of lime juice and salad.

BREAD, SOY PATTIES

Ingredients

For The Filling2 tbsp soya granules
1/2 tbsp oil
2 tbsp finely chopped spring onions (whites &greens)
2 tbsp shredded cabbage

3 tbsp finely choppedcarrots

3 tbsp finely chopped capsicum
2 tbsp chopped boiled noodles1/2 tbsp tomato ketchup

1/2 tbsp chilli-garlic sauce 1/2 tsp soya sauce

salt as per taste
Other Ingredients12 fresh whole wheat (atta)bread slices
melted butter for brushing

 

                                                                                                             

Method 
For the filling

1. Soak the soya granules in  warm water for about 10 minutes. Drain & squeeze the water . keep aside.
2. Heat a liitle  oil in a non-stick pan, add the spring onion greens & whites  Next sauté on a medium flame for 30 seconds.
3. Add the capsicum ,carrots, cabbage & sauté on a medium flame for around 2 minutes.
4. Add the  noodles & soya granules .Saute on a medium flame for 1  minute.
5. Add the  tomato ketchup and chilli-garlic sauce ,next sauté on a medium flame for few  seconds.
6. Switch off the flame, add the soya sauce and salt . Mix well. Keep aside.

How to proceed

1. Now you have to trim off the edges of each bread slice.
2. using a rolling pin,roll each bread slice very thinly  .
3. Place a little (1 tblspn) of the stuffing on one end of the bread and roll it  so that the filling is sealed.
4. Repeat  the same for the other bread slices.
5. Brush slight heated melted butter on each bread patties and bake in a pre-heated oven at 200ºc  for about 10 minutes.
6. Cool for sometime, then cut each roll into 2 equal pieces to be served.

Handy tip:

1. always try to use a fresh bread to get a perfect patties.
2. You may try out other shapes too as shown in the pic.

BHARELA PARWAL

O my God -to prepare what to cook everyday in summer is really a pain.My younger daughter will take 1 veg item, but that has to be tasty & unique. now what do you get in summer -only parwal or potol (in Bengali). so , i decided to make bharela parwal in my own way.

INGREDIENTS:
1. POTOL - 1KG (PARWAL)
2. COCONUT- SCRAPED 1 CUP
3.POPPY SEDDS (POSTO) PASTE WITH 1 GREEN CHILLI - 1/2 CUP
4. CURD - 1/2 CUP
5. CASHEW NUTS - PASTE 2 TBLSP.
6.- DHANIA, JEERA  POWDER - 1 TBLSP.
7.TURMERIC --1/2TSP.
8. RED CHILLI POWDER -1/2 TSP
9. TOMATO -1
10. MASOOR OR CHANA DAL PASTE - 2TBLSP.
11. OIL - 1 CUP
12. SALT - AS PER TASTE
13. SUGAR - 1 TSP.
14.CUMIN SEEDS - 1/2 TSP.
14- GREEN CHILLIES -2

PROCEDURE :

Make a vertical slit in the parwal, but it should not cut into 2 halves.Next scrape out the seeds.Fry the dal paste,scraped  coconut & posto in a little mustard oil ,add a little salt to this.Then let it cool for sometime. After it cools take each parwal and fill it with the fried paste. Make a thick batter with besan and wipe it gently to close the gap. After filling each parwal , pour enough oil to fry the parwal in a non- stick pan.Take care to sprinkle little salt and turmeric and let the parwals simmer in low flame ,otherwise it will remain hard. Take out each parwal and place them on a tissue paper to absorb the oil.
Now we need to prepare the curry.Take the non stick pan, some oil will remain , in that add cumin seeds, and green chilli, chopped tomato,add a little salt.by this time as it simmers take a bowl mix together curd, the powders, salt ,sugar, cashew paste and beat nicely into a smooth paste.Add this to the pan, then add a little water.As it starts to boil place the fried parwals and switch off the gas.Your bharela parwal is ready to be taken with roti or rice.

CHEF'S TIPS- You may add a little ghee at last. Sometimes you need not make the curry and take the crunchy parwal with sauce as a snack.

Maggi bahar

REQUIREMENTS:

1. MAGGI -1 PACKET
2. VEGETABLES - 2 CUPS(onion, carrot, peas ,capsicum etc.)
3. EGGS -2(BEATEN AND STIR FRIED)
4. SHRIMPS- FEW(fried)
5. WHITE OIL - 2 TABLESPNS.
6. SALT -1 PINCH
7. WATER -2 CUPS

LET'S COOK

You needn't always have to gulp down Maggi in 2 mins. By adding the masala and boiling.you are adult enough to make it in a different way.

 So, let's begin.Take a kadhai add the chopped onions with it's leaves, add a pinch of salt,toss it, add two slit green chillies and then the vegetables. Cover the kadhai for some time. Now add the maggi and 2 cups of boiled water. Add the masala to the mix.Add the fried egg or the shrimps.

Stir it for a minute or so. If you want it softer , add a little more water and boil a little longer. Your unique Maggi is ready .
*The best part of this dish is that you can add all sorts of vegetables(cabbage, cauliflower) and less Maggi. Thus the dish itself becomes filling and has fewer calories.

INDIAN CUISINES: LA JAWAB SOYA CHUNKS

INGREDIENTS

1. SOYA CHUNKS -2 CUPS(BOILED)
2. COCONUT -1 CUP
3. SESAME SEEDS PASTE -I TABLESPOON
4. POPPY SEEDS PASTE-I TABLESPOON
5. CUMIN POWDER -I TABLESPOON
6. CORIANDER POWDER -I TABLESPOON
7. GREEN CHILLIES -3
8. ONION- 2 MEDIUM SIZED
9. MUSTARD OIL-4 TSP.
10. SALT - 2 TEASPOONS
11. SUGAR -1/2 TSP

PROCEDURE:

Take a frying pan and add 1tsp. oil and soya chunks with a little salt and fry for a minute. Cut the onions in thin slices and add to the soya chunks. Fry for a minute, then gradually add all the ingredients. Lastly add the oil and add the green chillies. Cover the pan and lower the flame. Wait for 10 minutes. Your dish is ready to be served with roti, paratha or rice.