Bread Roll

Bread Roll is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter. The recipe of Bread Roll is a simple and quick.


Ingredients

• 2 boiled Potatoes
• 1 small cup boiled green peas
• 10 Bread Slices
• Coriander leaves finely chopped
• chopped green chilies
• Red Chili powder to taste
• 1/4 teaspoon Gram Masala powder
• Oil for frying

Method

Take potatoes mashed it well add salt, chili powder, gram masala, green chilies and coriander leaves, green peas to it, and mix all the ingredients very well .
Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tablespoon potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Do the same process for making more rolls.
Heat oil in a kadhai and deep fry on medium flame till golden brown. Serve the bread rolls hot with green chutney and tomato sauce.

Samosas

The increasing popularity of soya foods is mainly attributed to the large amount of health benefits which are associated with the use of soya beans. Soya has high protein content and soya is rich in vitamins, minerals and fibers.
So today I m preparing samosas from soya flakes. Which is very good for breakfast or as a snacks.



Filling:

• Treated Nutrela flakes 1 cup
• Finely chopped onion 1/2 cup
• Chilli powder 1 1/2 teaspoon
• Salt 1 teaspoon
• Raw Nutrela flakes 1/2 cup
• Garam masala 1/2 teaspoon
• Lemon juice 1 tablespoon
• Oil 2 tabelspoon

Covering:

• Flour 2 cups
• Melted vanaspati 5 tablespoon
• soda bicarb 1/2 teaspoon
• Salt 1 1/2 teaspoon
• crushed shah jeera 1 teaspoon
• approx. water 7 tabelspoon
• Oil or Vanaspati for deep frying samosas

Method

Heat oil, fry onion over low flame till light brown. Add treated Nutrela flakes, salt, chili powder, garam masala and lemon juice. Cook for a few minutes covered and uncovered, till dry.
Sift flour with salt and soda bicarb, twice. Heat vanaspati, add to flour and rub in. Add water and shah jeera covered for about an hour, before use. Take a small portion and roll out like a thick poorie. Cut it in two semi-circles. Place filling on each semi-circle and shape into samosas, taking care that all the edges are well adhered with water. Deep fry samosas over medium heat, till crisp.

Aloo Mutter

Its is an Indian vegetarian meal which can be served in dinner as well as in lunch. It gives good taste with naan and rice both.


Ingredients :

• Potatoes 4 nos
• Peas 1/2 cup (boiled)
• Tomato big 1 No
• Onion medium 2 nos
• Curds 1/2 cup
• Ginger 1' inch piece
• Green chilies 2 nos minced
• Chili powder Acc to Taste
• Salt to Taste
• Turmeric 1/2 tsp
• Garam masala 1 tsp
• Cumin Seeds 1 tsp
• Ghee 2 tsp
• water 1 cup
• Fresh coriander for Garnishing.

Method

Grind Onion & ginger to paste. Peel & cube the Potatoes.
Heat the Ghee add Cumin Seeds, Onion & ginger paste, green chilies, Chili powder, turmeric, tomatoes & fry the paste to golden brown. Add curd & cook till ghee separates. Now add potatoes, fry for 5 minutes. Add Water, mix cover & now add garam masala, and Salt to taste cook over a gentle fire, add boiled peas.
Serve Garnished with fresh coriander leaves .

BASMATI RICE

Basmati Rice is a variety of long grain rice, notable for its fragrance and delicate flavour

Ingredients

• Basmati Rice 2 cup
• Water 12 cup
• Salt 1 Teaspoon
• 1 Cube Butter
• Pinch of Saffron

Method

Take two cups of basmati rice wash until water is clear, to wash away surface starch. Take water and keep it for boil with 1/2 cube of butter and salt. Add rice and boil rice until firm but not cooked; test rice by biting on it. When you can bite through it but it remains firm it is ready.

Remove rice from burner and drain in colander. Wash until water is clear to remove surface starch. Melt remaining 1/2 cube of butter in large pot with a pinch of saffron. Re-add rice to melted butter and fold in to coat all the kernels of rice.
Put paper towel over top of pot and place lid over paper towel - turn heat to lowest setting. Change towel every 10-15 and steam for 45-60 minutes. Serve it hot with butter.



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Maacher jhol (Bengali fish curry)

This curry is full-flavoured, tangy and spicy - a curry made for Indians. It is unadulterated and unapologetic. Those who like their Indian food mild need not bother with this dish.



Ingredients:

• 8 fish fillets8
• 1 tablespoon red chilli powder
• 4 red chillies whole
• 1 teaspoon mustard paste
• 1 teaspoon turmeric powder
• 4 green chillies slit
• 2 tablespoon coriander powder
• 1 tablespoon garlic paste
• 1 teaspoon mustard seeds
• 1 bay leaf
• 2 cup onions chopped
• 1 tablespoon ginger paste
• 1 teaspoon onion seeds (kalonji)
• 2 tablespoon lemon juice
• mustard oil for frying
• salt to taste

Method

Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. Keep aside for 30 minutes.
Heat up a pan, mix in 1 tablespoon oil, shallow fry marinated fish from both sides until slightly browned. Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment. Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder; stir fry masala nicely until oil starts separating. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy. Take off and decorate with cut green coriander leaves.

Gajjar ka Halva

Gajjar ka Halva is probably the most popular and certainly the most famous of Indian sweet dishes. This dessert is full of wonderful rich carroty and nutty flavor and the spicy aroma of cardamom and cinnamon will leave you craving for more. It is most popular during the Fall/Winter seasons.





Ingredients

• 1 kg Carrots (gajjar)
• 1 liter Milk
• 1 teaspoon Cardamom seeds
• 1/2 teaspoon cinnamon powder
• 3 tablespoons Ghee
• 2 tablespoons Raisins
• 2 tablespoons Almonds
• 2 tablespoons Pistachios
• 450 grams Sugar

Method

Grate the carrots. Put half liter of milk to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the rest of the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Add the slightly crushed cardamoms cinnamon and the raisins. Mix well. Remove the gajjar halva from heat and arrange in a serving dish. Garnish with almonds and pistachios and khoa . Serve cold, hot or at room temperature.

Naan

Naan is cooked in a tandoor, or clay oven; typically, naan is being served hot and brushed with ghee or butter. It may be served with both vegetarian and non vegetarian dishes.

Ingredients

• 4 cups Maida (White Flour)
• 1/2 tsp Baking powder
• 1 tsp Salt
• 1 tbsp Sugar
• 1/2 cup Milk
• 1 Egg
• 4 tbsp Oil
• 1 tsp Kalunji (Nigella seeds)

Method

Sift the flour, salt and baking powder into a bowl and make a well in the middle. Mix the sugar, milk, eggs 2tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

About half an before the naan are required, turn on the oven to maximum heat.Divide the dough into 10 balls and allow rest for 3-4 minutes. Sprinkle a baking sheet with nigella seeds(kalunji) and put it in the oven to heat while the dough is resting. Shape each ball of dough with the palms to make an oval shape. Now bake naan until puffed up and golden brown. Serve hot.