PEPPER MUSHROOM,CHEESE BREAD ROLL


I consider this to be the easiest,and tastiest

breakfast I could make .All the mixing and

preparations took just 45 minutes,and the

bread turned out too good and crunchy on the

top which added to the taste.

As the title of the recipe seemed long , I did not

mention the addition of zucchini and pumpkin

seeds .Zucchini and cheese are a good pair with

breads .Adding seeds for topping can be your

choice .Few suggestions of seed varieties which

could be added are , flax seeds,sesame seeds,

sunflower seeds,almonds,pumpkin seeds ….

Now to the recipe

INGREDIENTS

For the mushroom filling

200 gm button mushrooms

4-5 cloves garlic chopped

1 tbsp coriander powder

1 tbsp coarsely ground pepper

1 tbsp Apple cider vinegar

1/2 tsp garam masala powder

1 zucchini sliced

2 green chillies chopped ( for topping)

Salt to taste

1 tbsp ghee/butter

50-75 gm cheese ( I used Edam, you could use

any of your favourite)

1 tbsp flour ( to wash mushroom)

METHOD

•Sprinkle flour on the mushroom, and wash

well.

•Heat ghee and add the mushrooms,

garlic,curry leaves ,and allow to cook for 3

minutes.

•Next add the rest of the ingredients except

pepper ,vinegar and cheese

•Cook for further 5 minutes .Add vinegar and

pepper and remove from fire .

•Spread the dough ,and add the filling with

pieces of cheese ( keep some for topping ).

•Roll the dough to one big roll , brush with egg

yolk on the top .

•Sprinkle grated cheese, pumpkin seeds , and

chopped green chilli ,and bake in a preheated

200C oven for 35 minutes .

For the dough ( no knead , no egg )

3 +2 tbsp flour

1 tsp yeast

2 tbsp brown sugar

Lukewarm water

2 tbsp milk powder

Salt

2 tbsp oil

METHOD

•Add yeast and sugar to a little warm water in

the bowl you are going to mix.

•Sprinkle 2 tbsp flour ,cover and set aside .

•Once it looks frothy ( 5 minutes),add the rest of

the ingredients with warm water and mix with

a wooden spoon . The dough has to be sticky.

•Cover and allow to stand for 15-20 minutes.

•Next add some flour onto a board and knead

lightly for 3 minutes .

•Allow to rise on a silicon mat or the tray you

are going to bake on.

•Cover and let it rise for another 10 minutes.

•Next spread the dough with your palm.

•Keep the filling , and add cheese . Seal the

edges and make like one big roll.

•Brush with egg yolk .

•Grate cheese on the bread itself and sprinkle

chillies and seeds .

Bake.

PRAWN PUFFS


This has been my favourite from my childhood

days . There are many types of prawn puffs,but

I love this peppery ,white sauce prawn mix in

puffs like this .

Today I made these for tea,and thought to share

with you folks !

You can use any pastry for this .Even a patty

pastry will turn good .

To the recipe now

INGREDIENTS

For the filling

250 gm cleaned,peeled and cut prawns

1 small zucchini

1 capsicum chopped

1/2 cup chopped onions/ leeks/spring onions

2-3 garlic cloves chopped

1 cup milk

1 tbsp cornflour

1 tbsp butter

1 tsp pepper

1/2 tsp mustard powder

1/4 tsp nutmeg powder

Salt to taste

METHOD

Heat butter add onions , garlic and sauté.

Add the vegetables,and prawns and sauté for 5

minutes .

Mix milk with the cornflour ,and pour over

vegetables .

When it starts to thicken,switch off the flame

and add the remaining spices and stir.

Use as filling and bake for 24-30 minutes.

FRUIT LASSI (with variations)


Lassi is like a parfait, made with curd/ yoghurt

sweetened with honey/ sugar .

When there are fruits ripened ( not overripe)

these type of recipes are instantly in action!

Any type of fruits or single fruits can be used to

make your favourite lassi . Not only fruit you

can add any other flavours . My most favourite

is Lassi with cardamon .

Suggest for few flavours :Chocolate , Mocha,

Coffee,Mint,Orange( already posted),Pistachios,

Strawberry,Rose …,,,

Garnished with nuts , praline ….chia seeds an

instant awesome dessert or an addition to

breakfast .

So here’s the quick an easy recipe .

INGREDIENTS

1/2 papaya peeled and cut

1 big ripe mango peeled and cut

2-3 bananas

1/2 cup soaked chia seeds

2 cups curd or yoghurt

A pinch of salt

Sugar or any sweeteners of your choice

METHOD

Blend the fruits ,yoghurt,and the sweetners

together .

Add the soaked chia seeds mix well and serve !

2 TYPES OF CHUTNEYS WITH 2 ROOT VEGETABLES


Today’s recipe is tomato chutney for iddli/ dosa

with variations !

Both are healthy vegetables to be included .

All love carrot,but not radish ( because of the

pungent smell ) . So when you cut radish , put

into buttermilk / lime water for few minutes

and then sauté.

To the recipes now


1.TOMATO -CARROT CHUTNEY

Ingredients

3-4 tomatoes

1 carrot peeled

2 onions

3 cloves garlic

A tiny piece ginger

1-2 tsp chilli powder

1/2 tsp turmeric powder

1 tsp cummin seed powder

Salt to taste

A tsp sugar / jaggery

For tempering

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

Few curry leaves

A pinch of asafoetida

Method

•Cut 1 onion fine , and grind the other 1 coarse.

•Purée the tomato and carrot together coarsely.

•Now heat the oil,and add the ingredients for

tempering with the chopped onion.

•Once the onion turns brown, add the coarse

onion with salt,and sauté for few seconds.

•Next add the rest of the ingredients and cook

till thick without adding water.

•Add required water depending on the

consistency you need and cook for 2-3 minutes

•Serve !


2.TOMATO -RADISH CHUTNEY

Ingredients

34 tomatoes

1 small radish,peeled and soaked in buttermilk

3-4 cloves garlic

1/4 tsp turmeric powder

7-8 dry chillies

1 tbsp coriander seeds

1 tsp cummin seeds

2 tbsp Tuvar dal / channa dal

Curry leaves

A little tamarind / kokum peels ( not kokum )

Salt to taste

A tsp of jaggery

2 tbsp oil

METHOD

•Dry roast the bold listed ,and set aside.

•Heat oil, and add the radish,tomatoes,turmeric

and salt and sauté till tomatoes are soft .

•Add tamarind or kokum peels .

•Remove from fire .

•Next grind the dry roasted ingredients coarse.

•Add the cooked vegetable mixture and the rest

of the ingredients,and grind to a paste .

•You can serve like this itself , but those who

love to temper can opt for it .

IDDLI WITH IDDLI RAWA


This iddli has to be made with iddli rawa

( broken rice sold specially for iddli called iddli

rawa ).

The texture and the taste was very good .

Working busy moms could try this .Those stuck

to some hobby till late, and then confuse what

to do for the next morning,can try this recipe .

The recipe instructions were to soak urad dal

for 2 hours,but I minimised the time to 30

minutes,and the outcome didn’t make any

difference,so do try this during your busy

times /days.

INGREDIENTS

1 cup urad dal washed and soaked for 30-45

minutes

2.5 cups iddli rawa washed and soaked .

2 tsp salt

METHOD

•After the soaking time,grind the dal fine .

•Mix in with the rawa, salt and allow to

ferment overnight.

•Next morning mix well,pour into iddli moulds

and steam till done .

Note : Iddli rawa is different from normal rawa ( semolina )

WHEAT CHEESE ROLLS


This recipe is another innovation from my

kitchen.

If there is more chappathi dough left ,I keep it

in an airtight container in the fridge .

During my weekly update of the fridge stock ,I

found that the left over dough had turned sour.

Earlier I throw it straight into the bin,but this

time thought to give it a try like the sour dough

starter method .

I poured only water in it , drained the water

each day ,and added fresh water for 3 days .

Today morning I made these soft lovelies for

breakfast half with cheese and half with jam .

The taste and texture was awesome , and it’s a

no knead bread .’Waste turned Taste ‘.

So do try it and post your feedback.

INGREDIENTS

3 cups wheat flour

1/2 cup all purpose flour

1 cup of the chappathi dough sour mix ( it was

a dough for 3 chappathis )

1 tbsp sugar

1 heaped tsp of instant yeast

1 tbsp milk powder

A tsp of salt

Enough water to make a dough

METHOD

•Drain out the water at the top from the

chappathi mix .

•Mix in yeast ,sugar, milk powder

•Add salt , and all the flours and mix to a

dough .

•Apply oil or butter on top,and allow to rise for

minimum 20 minutes.

•Knead slightly for 5 mins , divide into

portions .

•Spread each dough with your palm ,Apply oil

on each .

•Keep another 2 rolled doughs over it .

•So 3 rolled dough ,rolled out to 1 dough.

•Cut into triangles , apply cheese or any filling

of your choice and roll.

•Allow to rise on tray for few minutes.

•Brush the tops with milk and sprinkle sesame

seeds or pumpkin seeds .

•Bake in a preheated 200C oven for 20 minutes.

•Remove from oven and brush the tops with

butter and serve .

BEETROOT ALOO PARATHA


Healthy Colourful breakfast,with an excellent

taste paired with coriander sweet and sour

chutney ,and cheese sauce.

Kids will love it !

To the recipe now

INGREDIENTS

For the dough

3 cups wheat flour

1 beetroot pureed

2 tbsp oil

2 tbsp curd

1 tsp salt

METHOD

•Mix all the ingredients to a soft dough .

•Apply oil on the dough,and set aside till you

prepare the filling.


For the filling

INGREDIENTS

4 potatoes boiled and peeled

1 tsp amchur powder ( dry mango powder)

1-2 tsp red chilli paste

1 tsp cummin seed powder

1/2 tsp garam masala powder

Salt to taste

METHOD

•Mix all the ingredients well and divide into

portions according to the dough.

If you get 10 portions from the dough you

made ,divide the potato mix into 10 portions

•Roll out the dough

•Keep a portion of potato filling .

•Seal the sides and roll slightly with enough

flour to prevent sticking.

•Cook on a flat griddle smearing with a little

ghee/oil, on both sides.

•Serve with mint or coriander chutney !

RED CAPSICUM,GARLIC BUNS


This is a bun made with a paste made with red

capsicum and crushed garlic .

Just a smear with butter or cheese spread is too

good to serve.This is the first time I made buns,

with this paste,and the flavour seemed lovely.

You can make stuffings of your choice .

I used ghee in the dough.

The colour of the dough was awesome before

and after the bake.

So do try this and give me your feedback.

INGREDIENTS

3 cups wheat flour

1 cup all purpose flour

1.5 tsp yeast

2 tbsp milk powder

2 tbsp sugar

1 heaped tsp salt

3-4 tbsp ghee

2 red capsicum

5-6 garlic cloves crushed

METHOD

•Grind the capsicum to a paste

•Crush the garlic

•Mix the flours,yeast,sugar,milk powder

•Mix in the ground paste,salt,lukewarm water

and bind to a soft dough .

•Mix in ghee and knead again .

•Apply ghee on the dough,cover and allow to

rise double .

•After the dough is doubled,divide into portions

and roll to desired shapes .

•Allow to rise on the baking tray itself again.

•Brush with egg yolk+ milk and bake in a

preheated oven 200C for 20 -25 minutes.

•Brush with butter after removing from the

oven.

4 GUACAMOLE VARIATIONS


Guacamole  sourced  from the Mexican cuisine,

is widely used all around the world as dips,and

in varieties of foods.

The  ripe avacado or butterfruit is the key

ingredient in this dish.

The authentic Guacamole is made with cilantro

(coriander leaves) but spinach/palak,

basil leaves is also used in the making .

As avacado is the dominating ingredient the

use of your favourite pick in leaves does not

change the taste.

I have tried with gotukola (brahmi ) leaves and

it was fine.

Today i will be sharing, few of the variations.

I have added egg in different ways along with this.

Believe me ,its soo…amazing it is off my table within seconds.

So try this recipies with this healthy and amazing fruit.

For the basic guacomole 

1 -2 ripe avacado/butterfruit

1 cup chopped cilantro/palak

1 onion chopped fine

2-3 green chillies

2 tomatoes chopped

pepper powder (depending on your taste)

salt

juice of 2 limes

a little nutmeg powder (optional)

Method

Remove the pulp and mash lightly.Add the rest of the ingredients and mix well.


For the variations.

1. Steamed/baked egg and guacomole bun

Beat 4-5 eggs ,2 tblsp milk ,pepper,salt,a

teaspoon of flour together and steam or bake

till done,

4-5 buns (any buns of your choice) buttered

lightly

Stuff with the salad and pieces of steamed or

baked egg.

You could use poached eggs too for another

day.


 

2. Double decker sandwich

One side with the salad and the other with egg

slices .


 

3.Chappathi wrap

Beat some eggs and smear on the chappathi

while making.Add the salad and wrap.

Tortilla ,Pita wraps could be used.


 

4. You could use for BRUSSHETA (Toasted bread)

Do try these healthy and tasty recipies .Best for lunch box category.

Send in your comments and suggestions..

GUACAMOLE,MANGO TACOS


Guacamole in any food is a favourite in my

home ,and I have posted recipes on it .Today it’s

a Mexican dish in my style ,everything made

from scratch even the taco shells is homemade

(lockdown is training our hands ).This is the

first time I have made at home ,and in the

process learnt a method of storing the shells.

(pre-made) .I found this recipe in my old books.

This tacos can be made with countless fillings,

Vegan or non vegan ,with various sauces,salsa ,

and good to be served as a snack or a meal with

decked up healthy fillings .I served this for

breakfast with guacamole and mango with

cheesy mustard sauce.Made few in conical

shapes and the basic tacos shape.

It was a crunchy delicious breakfast !

Now to the recipe

First to the tacos shell recipe

INGREDIENTS

200 gm cornflour

250 gm all purpose flour

25 gm gram flour ( optional)

1 tsp oil

salt

Lukewarm water to knead

METHOD

Mix all together to make a soft dough .

Allow to rest till you make the filling.

After 15 minutes ,divide into portions.

Roll out into thin circles.

Use your fingers and lightly make impressions

( To avoid the bubbles)

Heat a flat griddle and only warm each circle .

Do not allow to cook

( photo-after heating)

At this stage you can wrap in foil or cling wrap

and store in fridge .

Bring to room temperature before use .

Now preheat the oven to 200 C.

Lay each shell on a grill ( like in the photo)

If you want conical shapes -Make cone shapes

and insert into muffin tins and bake.

Bake for 15 -2O minutes .


For the basic guacomole 

1 -2 ripe avacado/butterfruit

1 cup chopped cilantro/palak

1 onion chopped fine

2-3 green chillies

2 tomatoes chopped

pepper powder (depending on your taste)

salt

juice of 2 limes

a little nutmeg powder (optional)

Method

Remove the pulp and mash lightly.Add the rest

of the ingredients and mix well.

Add semi-ripe mango cubes .


For the cheese-mustard sauce

Ingredients

1 tbsp butter

1 tbsp flour

1 cup cheese

1/2 cup water / milk ( I used water)

1 tsp mustard powder( yellow )

Method

Heat butter.When it melts add flour and mix

well.

Add water and then the cheese .

After the cheese melts add mustard and

remove from fire ,and use .