Tomato Veggie Bruschetta

Tomato Veggie Bruschetta

Cuisine: Italian (Appetizer)
Preparation time: 15 mins
Cooking Time: 25 mins
Serves: 4

Ingredients:

Kraftkorn bread loaf - 1  (you can use any bread of your choice)
Mozarella cheese - 1 pkt
Oregano Seasoning - 1/2 tsp
Bell Pepper (yellow and red) - 1/2 cup
Tomatoes - 6
Garlic - 6-7 cloves
Basil - 3-4 leaves
Olive oil - 1 cup
Black olives - 2 tbsp
Jalapeno - 2 tbsp
Black pepper - 1 tsp
Salt- 1/2 tsp

Method:

1. Cut the bread into slices and preheat the oven at 200deg.
2. In a bowl, finely chop tomato and basil. Add olive oil, salt, pepper. Mix  properly
3. Grate mozarella cheese and keep aside
4. Mince garlic. Mix half of garlic with tomato basil mixture and set aside
5. In a hot pan, add amul butter. Once it melts, add garlic to it and simmer it for few  mins
6. Brush your slices with butter-garlic mixture and bake in  preheated oven at 200 deg for 10 mins, flipping sides after 5 mins in between
7. Now pour tomato mixture over it. Add mozarella cheese,olives and jalapenos and  sprinkle oregano 
8. Bake again at 200 deg for 15 mins or till cheese melts.Keep a watch after 10mins
9. Serve hot!   

Tomato Exotica

Notes:

1. Variations can be made to this recipe by adding veggies of your choice  like baby corn, sweet corn, capsicum, mushroom, onion
2. Baking time may vary depending on the oven you are using
3. Variations in bread loaf can also be done
4. If you  are using garlic bread then use less quantity of garlic as per recipe measurements

Tomato Basil pasta

Nutrition facts:
Calories - 320 

Preparation Time: 10 mins
Cooking Time: 15 - 20 mins
Cuisine: Italian
Serves: 2

Ingredients:

Penne pasta - As required
Tomatoes- 6
Garlic - 5-6 cloves
Basil -  6-8 leaves
Olive oil - 1/4 cup
Black pepper powder - 1 tsp
Salt  - to taste

Method:

1. Bring water to boil. Add pasta to it and cook till al dente (slightly undercooked)
2. Puree the tomatoes. Mince garlic and keep aside
3. In a pan add 1 tbsp olive oil and basil. Cook it for 3-4 mins till flavours blend. Keep aside
4. Pour some olive oil in a pan and add minced garlic
5. Add tomato puree and cook till it starts leaving oil
6. Add under cooked pasta. 
7. Sprinkle seasoning, salt, black pepper and basil-olive oil
8. Cook on low flame for 3-4 mins
9. Serve hot!

Notes:

1. Cheese can also be added to  make it more yummy
2. Do not cook pasta fully initially otherwise it will get overcooked by the end

Tomato bruschetta

Bruschetta is a antipasto means starter dish from Italy, consisting of grilled bread rubbed with garlic and topped with olive oil.

Nutrition facts per serving:
Calories- 102


Preparation time: 20 mins
Cooking time: 20 mins
Cuisine: Italian
Serves: 2

Ingredients:

Tomatoes- 8

French bread loaf – 1

Mozarella cheese- 1 pkt

Garlic – 1/2 cup

Olive oil- 2 cups

Basil - 1/2 cup

Oregano- 1tsp

Salt - to taste

Method:

1.  Cut the French bread loaf into slices
2.  Peel and mince garlic. Finely chop tomatoes and keep aside
3. Grate cheese and keep aside
4. Heat 3tbsp olive oil in a pan and add 1 tsp garlic 
5. Roughly tear basil and keep aside
6. Now brush bread loaves with olive oil mixture and bake in preheated oven at 220 deg for 3 mins
7. In a big bowl, mix chopped tomatoes, minced garlic, basil, olive oil, salt, oregano, black pepper
8. Add tomato mixture to bread slices. Top it with cheese and bake at 200 deg for 10 mins or till cheese melts and serve

     Notes:

1.      Variations can be made by adding olives, beans, cheese or any other veggies of your choice
2.      Best enjoyed hot as it has cheese
3. 
   

Tri- colour Veggie Sandwich

Preparation time: 15 mins
Cooking Time: 1 mins
Serves: 2
Ingredients:
Whole wheat bread\White bread- 4
Carrot grated- 1 cup
Spinach (blanched)- 1 cup
Beetroot (grated)- 1 cup
Amul butter -  As per requirement
Hung Curd - 1/4 cup
Mayonnaise - 1/2 cup
Fresh cream -  1 tbsp

Method:

1. Remove the corners of bread slices and cut the slice diagonally. Keep aside
2. Microwave grated carrot and grated beetroot separately for 30 sec. Keep aside and let it cool
3. Finely chop spinach. Bring water to boil. Add spinach to boiling water and stir for 30 secs.
4. Now drain spinach and immediately pour into ice cold water. Again drain and keep aside
5. Mix hung curd and mayonnaise and divide into two portions
6. Mix 1 portion with grated carrot and another with grated beetroot
7. Now spread butter on all slices
8. Spread 1 tsp of carrot mixture over slice. Put the other slice over it with butter side facing up
9. Spread spinach over it with little salt. You can also add grated cheese to make it more yummy.
10. Place another slice over it with butter side facing up
11. Spread beetroot mixture over it evenly and close the sandwich with another slice with butter side facing down
12. Cut from the center and serve 

Notes:

1. Keep them covered with cellophane/plastic sheet to retain its freshness
2. Can be made ahead of time 
3. Cheese can be added to make it more yummy

Sooji Sandwich Dhokla/ Rawa Sandwich Dhokla

Sandwich dhokla

Preparation Time: 10 mins
Cooking time: 5 mins
Serves: 4

Ingredients:

For Dhokla-

Sooji/Rawa/Semolina - 1 cup
Curd (dahi)- 1/2 cup
Turmeric (Haldi)- 1/4 tsp
Salt - 1 pinch + 1 tsp
Eno- 1 sachet
Mint-coriander chutney - 1 tbsp

For  Syrup-

Water  - 2 cups
Mustard seeds(rai)- 1 tsp
Curry  leaves - 7-8
Sugar - 1 tbsp
Salt- 1 tsp
Lemon juice-1 lemon
Slit green chilli -  1-2
Oil- 1 tsp

Method:

1. In a bowl, mix sooji and curd. Add water if required. consistency should be little thicker than  cake batter 
2. Add turmeric and salt. Give it a mix and set aside for an hour
3. Now grease a square shape bowl with oil. Add eno to the batter and mix gently
4. Pour half of the batter immediately into the bowl. 
5. Spread a layer of mint- coriander chutney. pour the remaining  batter over it.
6. Spread it evenly and microwave for 4 mins
7. Let it stand for 1 minute inside the microwave
8. Let it cool and cut into square shapes but a bit smaller size than desired as it will rise after going into syrup
9. For syrup, add oil to the pan . Splutter mustard seeds and curry  leaves.  Add water, sugar, salt and lemon to it. Let it boil. Switch off the flame and let it cool  a bit
10. Now, put sliced pieces of dhokla into some bigger pan. Pour syrup over it and let it rest for atleast 2 hrs or  till all the water gets soaked
11. Garnish with fresh coriander and serve

Note:

1. These can be made in any shape
2. Tamarind chutney can  also be filled in place  of mint-coriander chutney
3. Quantity of sugar and salt  in syrup can be adjusted as per taste 

Oats- Broccoli- Carrot Pancake

Oats-Broccoli-Carrot Pancake

Preparation Time: 10 mins
Cooking Time:  30 mins
Serves- 2

Ingredients:

Oats - 1 cup

Curd - 1/2 cup

Broccoli (finely chopped) - 1/3 cup

Carrot (grated) - 1/3 cup

Ginger Paste - 1/2 tsp

Garlic paste  1/2 tsp

Black pepper powder - 1/4 tsp

Salt - to taste

Slit green chillies(optional) - 2

Oil - 2 tsp

Eno - 1 pinch

Method:

1. In a bowl, mix all the ingredients except oil and eno
2. Adjust the consistency with water if required and let it rest for 2 mins
3. Now, heat non stick tawa . Add eno to the batter and mix 
4. Pour 2 tsp of batter on tawa and spread it evenly in round shape
5. Cook on low flame for 1-2 mins and turn. Again cook on low flame for 2 mins
6. Once you feel its done. Keep it off the  flame
7. Enjoy with dahi - dhaniya chutney

Broccoli - Cheese Tikki

Broccoli-Cheese Tikki

Preparation Time- 15 Mins
Cooking Time - 30 Mins
Serves -  Makes 7 Tikkis


 

Broccoli - Cheese Tikki

Ingredients:
Finely Chopped Broccoli - 1/2 Cup
Finely Chopped Onion - 1
Boiled Potatoes - 3 Medium sized
Cheese Cubes (Amul) - 3
Ginger  Paste- 1/2 tsp
Garlic Paste - 1/2 tsp
Chat Masala - 1 tsp
Salt - to taste
Oil/ Ghee - 2 tbsp

Method:

1. Put 1 tbsp oil in a pan. Add ginger paste, garlic  paste and saute till it turns golden. Then add finely chopped onion and broccoli. Simmer the flame and let it cook for 5-6 mins or till broccoli cooks completely
2. Once broccoli is done, switch off the flame and let it cool
3. Grate boiled potatoes. Add broccoli and mix it with spoon
4. Add grated cheese to the mixture and mix
5. Divide the mixture into equal portions and roll them to form a tikki or any shape you like
6. Shallow fry in a non stick tawa from both sides.
7. Serve with Sauce/chutney of your choice
8. You can also serve it with curd and saunth as shown in picture.

Happy Cooking!

Mathri l SNACKS

'Mathris' are very popular in North India. It is a kind of flaky biscuits from north-west region of India.Most of the families make it on one or the other festival. They are a big hit during 'Karwachauth', 'Hoi' and 'Diwali'. It is served with mango, chilli or lemon pickle along with tea.

My Mom always make mathri as shagun on these festivals. While making 'mathris' all on my own, i went back to my childhood days when I used to sit with my mother while she make it and try my best to help her out :) . And now my 2 year old daughter loves this snack so much that she asks for it daily without a miss. Also, everybody in my family want this snack during tea time as mathris compliment well with tea

So here comes the recipe of mathri 

  Ingredients:

Refined flour (Maida) - 1 Cup
Semolina\Rawa\Sooji - 1/2 cup
Salt - to taste
Ajwain -  1 tsp
Oil - 3 tsp + for frying


Method:

1.  Sieve together  maida, rawa, salt and ajwain to a dough making plate
2. Add oil to it and rub it with your hands till oil mixes well into it
3. Now  add water little by little and knead into a smooth but firm dough.
4. Take small ball size dough from it and roll it with rolling pin into desired shape
5. Prick with fork and deep fry it on low to medium flame. It takes more time so be patient otherwise these will get uncooked from inside

Enjoy it with mango pickle and tea..Yummmm!!

Notes:

1. Dough should be firmer than normal dough we make for 'chapaties' but softer than the dough we make for 'pooris'. It should not be soft
2. Do not cook mathris in hot oil, they do not get cooked from inside
3. Knead the mixture with ghee first. This makes mathris crispier

Baby corn Mushroom Chilli l SNACKS & STARTERS

Nutritional Facts & Values

Baby Corn:

Baby corn is a low-calorie vegetable with 25 calories per 1/2-cup serving. Fiber in foods such as baby corn also help keep you feeling full and have been associated with lower body weights.A 1/2-cup serving of baby corn contains 2 grams of protein and 0 grams of fat.Baby corn is nutrient-rich, and a 1/2-cup serving meets 4 percent of the daily value for vitamin A and iron, and 2 percent of the daily value for vitamin C


Mushroom:

Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more. They are a good source of important minerals, B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates

We tried this recipe in a restaurant in Mumbai and  loved it so much that we made it point to eat it every week. It was real yummmmm! We then shifted to Delhi and tried several restaurants to get the same taste but in pain. So I thought of trying it at home and it went amazingly well.You will also fall for  this dish if  you are fond of spicy flavors with drinks. 

Ingredients:

Baby Corn - 200grms
Mushroom  - 200 grms
Refined Flour - 3 tbsp
Corn Flour - 3 tbsp
Red Bell Peppers - 1 
Yellow Bell Peppers - 1
Green Bell Peppers - 1
Garlic Cloves - 5
Tomatoes - 4
Soya Sauce - 1.5 tsp
Onion - 2
Green Chilli - 4
Red Chilli Powder - 1/2 tsp
Oil - For frying
Til Oil - 2 tsp
Til - 1/2 tsp

Method:

1. Mix corn flour and refined flour with water to make a runny yet sticky paste and keep aside
2. Now wash and cut baby corn & mushrooms and mix them with the paste well.
3. On the other  hand, peal tomato skins and puree them and  finely chop garlic
4. Chop all bell peppers and onion into equal size
5. Now in a pan, add Til oil, til and garlic
6. Once garlic is done add pureed tomatoes, red chilli powder and slit green chillies. Cook it till it leaves the sides
7.  Now add chopped onions and bell peppers. Cook for 1-2 mins on low flame
8. Meanwhile, deep fry flour dipped mushrooms and corn
9. To the gravy, add soya sauce
10. Now  fold the fried mushrooms &corn into it and sprinkle salt as per taste
11. Serve hot!!


Happy Cooking!!

Corn and Cheese Balls I STARTERS & SNACKS

Nutritional Values & Facts:

Corn has numerous nutritional values in diet since it is low in saturated fat and cholesterol, in addition to sodium. It is also a good supply of dietary fibre. One medium ear contains about 2.8 grams of fiber and nearly 3.5 grams of protein. Corn is also a good source of vitamin C (more than 10 percent of recommended daily values). Additionally, it has thiamin (14.8 percent of recommended daily values), which helps to produce energy for the heart, muscles and nervous system; riboflavin; niacin (8.3 percent of recommended daily values), which helps with normal functioning of the nerves, skin and digestive system; pantothenic acid (9 percent of recommended daily values), which helps the body convert food to energy; magnesium (8 percent of DV); and phosphorus (11 percent of DV).

Cheese is rich in calcium, phosphorus, potassium, and sodium. It has a good amount of potassium and small amounts of iron, zinc, and selenium. It has an extreme amount of vitamin A and choline. It also has a small amount of vitamin E, K, riboflavin, vitamin B6, folate, vitamin B12, pantothenic acid, and betaine.It reduces the risk of osteoporosis, hypertension, tooth decay, and heart diseases

Ingredients:

Sweet Corn - 1.5 Cup

Grated Cheese - 1 Cup

Black Pepper - 1/2 tsp

Green Chillies  -  1 -2

Milk - 2 tbsp

Bread Crumbs - As required

Refined Flour (Maida) - 1 tsp

Method:

1. Boil sweet corn and  grate cheese.

2. Drain all the water from corn and let it dry over a cloth

3. Grind corn coarsely and mix grated cheese, slit green chillies, black pepper and mix

4. Make 9 - 10 balls of this mixture and keep aside

5. Now first dip these balls in milk and then in bread  crumbs and keep aside

6. Heat  oil in a pan and deep fry them

7. Serve with  sauce of your choice

Notes:

1. You can add chat masala also. I have not added as i do not prefer masala for kids

2. Extra salt is not required as cheese is salty.As per taste you can add

3. If corn are not dry then you need to add maida for binding

4. These balls can also be refridgerated and fried when guests arrive.

Happy Cooking!!

Bean Kebabs

Bean Kebabs

Bean Kebabs

Ingredients:

Kidney beans (Rajmah) - 1Cup
Bread crumbs - 1 Cup  (2 slices)
Green chillies - 2
Dry Mango powder (Amchoor) - 1/2 tsp
Oregano - 1  tsp
Chiili Flakes - 1 tsp
Coriander Powder -  1/2 tsp
Mustard Powder - 1/2 tsp
Pizza Sauce - 1 tsp
Onion Chopped - 2 tbsp
Garlic shredded - 1/2 tsp
Asafoetida (Heeng) - 1 pinch
Fresh Coriander
Salt to taste
Oil  for frying

Recipe:

1. Mix all the ingredients except oil
2. Make 5 - 6 balls of mixture and give it a desired shape
3. Deep fry on high till golden brown
4. Serve with Ketchup, mint chutney & tea

Notes:

1. Soak kidney beans overnight and pressure cook for about 50 mins
2. Add some cooked rice to enhance flavour

Happy Cooking!!

Vegetable Semolina Idli

Ingredients:

Curd - 1.5 Cup
Semolina  (Sooji) - 3/4 Cup
Asafoetida (Heeng)- 1/4 tsp
Capsicum Finely Chopped - 1/4 cup
Carrots Grated - 1/2 Cup
Beans - 1/4 Cup
Broccli Finely Chopped - 1/4 cup
Jeera Powder
Salt to taste

Method:

1. Add all the ingredients to curd and mix well. You can add more curd if required
2. Keep the mixture aside for 15 mins or till sooji absorbs water from curd
3. Mix it well again and add ENO or baking soda. Give it slight mix  again
4. Grease the idli stand with oil and pour the batter into it and sprinkle jeera powder
5. Microwave high for 4 -  5 mins and give it 1min standing time
6. Serve this nutrition packed idlis with healthy green mint coriander chutny.

Note:
1. Do not overmix after adding ENO

Happy Cooking!!

Veg Fish Calzone

Ingredients:

For Dough:

Refined Flour - 1 Cup

Baking Powder - 1/4 tsp

Italian Seasoning - 1 tsp

Powdered Black pepper - 1 pinch

Salt - 1  pinch

Warm Water as required for kneading

Olive oil - 1 tsp

For Stuffing:

Pizza Sauce - 2 tbsp

Onion - 1

Tomato - 1

Bell Peppers - 1/2 Cup

Tomato ketchup - 1 tsp

Grated Parmesan Cheese - 1/2 cup

Italian Seasoning - 1 tsp

Chilli Flakes - 1 tsp

Method:

1. Mix all the ingredients of  dough except olive oil and knead  well till it becomes smooth. 

2. Once the dough is smooth, pour some olive oil and knead well and make 2 balls from it

3. Roll the balls from rolling pin and Cut them as shown in picture

4. Apply pizza sauce and ketchup over it evenly.

4. Add finely chopped onions, tomatoes and bell peppers

5. Now season it with cheese , oregano and  chilli flakes

6. Fold the base in Fish shape and seal  the bottom

7. Preheat the microwave at 200 deg and bake it for 15 - 20 mins at same temperature.

8. Microwave on high for about 1 min before serving.

9. Serve Hot!!

 Happy Cooking!!

Baked Veg Calzone

Veg Calzone

Ingredients:

For Dough:

Refined Flour - 1 Cup

Baking Powder - 1/4 tsp

Italian Seasoning - 1 tsp

Powdered Black pepper - 1 pinch

Salt - 1  pinch

Warm Water as required for kneading

Olive oil - 1 tsp

For Stuffing:

Pizza Sauce - 2 tbsp

Onion - 1

Tomato - 1

Bell Peppers - 1/2 Cup

Tomato ketchup - 1 tsp

Grated Parmesan Cheese - 1/2 cup

Italian Seasoning - 1 tsp

Chilli Flakes - 1 tsp

Method:

1. Mix all the ingredients of  dough except olive oil and knead  well till it becomes smooth. 

2. Once the dough is smooth, pour some olive oil and knead well and make 2 balls from it

3. Roll the balls from rolling pin and apply pizza sauce and ketchup over it evenly.

4. Now add finely chopped onions, tomatoes and bell peppers

5. Now season it with cheese , oregano and  chilli flakes

6. Now fold the base in 'D' shape and seal  the sides

7. Preheat the microwave at 200 deg and bake it for 15 - 20 mins at same temperature.

8. Microwave on high for about 1 min before serving.

9. Serve Hot!!

Note:

You can deep fry it as well. Happy Cooking!!