January 29, 2010

Tricolour Cheese Toastie

Cheese Toastie is just another name of Grilled Cheese Sandwich. Grilled sandwich takes me back to my Infosys days, we used to have it in snacks time at the Amul's in B3 canteen. My sandwich derives its 'Tricolours' from green chutney, white bread slice and tomato ketchup, resembling India's flag.

3 slices of sandwich bread
1 Potato (cooked)
1 Tomato
1/2 Cucumber
Tomato Ketchup as per requirement
Salt as per taste
Spreadable Butter (Optional)
Grated Cheddar Cheese

For Green Chutney
1-2 cloves Garlic finely chopped
1 Green chillies, roughly chopped
1 tbsp Roasted peanuts
2 tsp Desiccated coconut
2 tablespoons Fresh coriander leaves roughly chopped
Salt to taste
Sugar to taste
Cumin powder

  1. Prepare the chutney first. Grind together green garlic, green chillies, peanuts, coconut, salt, remaining lemon juice, coriander leaves, cumin powder, sugar and a little water.
  2. Chop boiled potato, tomato and cucumber into thin round slices and keep aside. Now preheat the grill to medium temperature.
  3. Apply butter to all bread slices on one side only. This is optional if you want a healthy sandwich.
  4. Next, apply chutney to one bread slice (over the butter applied in previous step), Tomato ketchup to second one.
  5. Arrange potato, tomato and cucumber slices evenly onto the chutney and ketchup slices. Top up both slices with grated cheese and pinch of salt.
  6. Place the bread slices one above the other in this sequence, the chutney slice at bottom, plain slice in middle and third slice at top (ketchup side facing downward).
  7. Press it gently and transfer it to the grill. Grill one side to 1 min (keep monitoring as some grills are very powerful and sandwich may burn out).
  8. Turn the side and grill for another 30 seconds.
  9. Cut it into triangular pieces and serve hot with French fries or green salad.
Makes one three tier grilled sandwich
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January 27, 2010

Idli Satay

There was some Idli-Chutney left over from the morning breakfast. I was somehow bored to eat the cold idlis or steam them again, hence looked out for some interesting options of the leftover Idlis. Idli Fry was an obvious option, but then I found this recipe on Sanjeev Kapoor's blog. Since chutney was ready, this recipe was a quick one for me. The original recipe suggests frying it on tawa, but I preferred the healthy option of using the oven.

4 Idlis
4-5 1 inch cubes pieces of Onion layers seprated
4-5 1 inch cubes of Red capsicum
4-5 1 inch cubes of Tomato
2 Skewers
Salt to taste
1 tsp Pav bhaji masala
1 tbsp Lemon juice
2 tbsp Oil 2

For Chutney
1-2 cloves Garlic finely chopped
1 Green chillies, roughly chopped
1 tbsp Roasted peanuts
2 tsp Dessicated coconut
Fresh coriander leaves, roughly chopped 2 tablespoons
Salt to taste
Sugar to taste
Cumin powder

  1. Preheat the oven to 400 degrees F or 200 degrees C or Gas mark 6.
  2. Thread the idlis and vegetables on the skewer in following order onion, idli, capsicum, idli, tomato, idli, onion, idli and capsicum.
  3. Arrange the skewer on a oven plate and sprinkle salt, garlic, pav bhaji masala, one tablespoon lemon juice and one tablespoon oil.
  4. Brush the idlis and vegetables with oil and bake it for 8 min. Turn the satay sticks so that they get cooked evenly all around and bake for 5 min or till the satay looks crispy.
  5. Till the time satay is getting ready, prepare the chutney. Grind together green garlic, green chillies, peanuts, coconut, salt, remaining lemon juice, coriander leaves, cumin powder, sugar and a little water.
  6. Serve hot with the chutney.
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Doodhi Halwa

I was wanting to make this dish since a long time. But since Doodhi is rarely available in the supermarkets over here, I was tied up. Then a colleague suggested me a western alternative to 'our' doodhi... Courgettes. It looks similar to cucumber and is smaller in size than doodhi, but trust me it tastes same or even tastier than doodhi. Biggest plus point is that it is seedless.

3 cups grated Doodhi/bottle gourd. I had used Courgettes
3 cups Whole milk
1/2 cup Dugar
3 tablespoons Ghee. I prefer homemade ghee for richer taste(i.e. Toop in Marathi)
1 tsp Cardamom powder
1/4 cup Cashewnuts
1/4 cup Raisins
  1. Heat ghee in a pan. Add Cashewnuts and fry them till it changes to golden colour.
  2. Add the grated doodhi/courgettes and saute till it turns translucent.
  3. Now add sugar. On adding sugar, mixture will start oozing out water. Keep frying it on medium flame till water goes away.
  4. Now add milk, raisins and cardamom powder and bring to boil.
  5. Simmer for 30 to 35 minutes or till halwa becomes dry enough, stir occasionally.
  6. Serve hot or chilled as a desert.
  7. You can garnish it with other dryfruits like pista, almonds, etc.
Time Required: 50 min
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January 25, 2010

Makyache Bharit (Corn Bharta)

Bharit is usually made of Brinjals/Aubergines. But ever since childhood I have been disliking Aubergines. Hence tried to make a new combination… Bharta of Sweet Corn. I have received a nice feedback from all those who have tried it. Posting this recipe for ‘Sidedishes from India’ hosted by Suma of Veggieplatter.

Chamchameet 026


1 cup Sweet Corn seeds
1/2 Tomato chopped
1 Onion chopped
1 Green chilli
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Garam Masala
1 tsp Turmeric Powder
1 pinch asafoetida
Salt to taste
2 tbsp Oil
Coriander chopped for garnishing


  1. Blanch sweet corn seeds till they become soft. Let them cool down.
  2. After they cool down, grind them coarsely in a blender and set aside.
  3. Heat oil in a pan, add mustard seeds, cumin seeds. After they splutter, add green chilli and fry it.
  4. Now add turmeric powder and asafoetida. Now add onion and fry till it gets translucent.
  5. Now add chopped tomato and cook covered till they get soft.
    Add little water if the mixture gets very dry.
  6. Finally add garam masala, corn mixture and salt to it. Stir the mixture well for 5-6 minutes.
  7. Garnish it with chopped coriander and serve it hot.
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January 21, 2010

Egg Cube Curry

While surfing for innovating recipes over the internet, I came across this recipe on SimplyFoodBowl.com. Its indeed a really a new, easy to do recipe and tastes yummy too!!! I followed the recipe almost as given on that site, just to give some variation, I added Tamarind juice and tomatoes instead of Garlic paste.

1 medium Onion chopped
1 Tomato chopped
2 Green Chilies finely chopped
4 Eggs
1/2 cup milk
1 tbsp Tamarind juice
½ tsp Pepper powder
¼ tsp Turmeric
1 pinch Asafoetida
1 tsp Garam Masala
½ tsp each of mustard seeds, cumin seeds, chana dal
Salt to taste

  1. In a mixing bowl, beat all four eggs along with ¼ cup of milk, turmeric powder, pepper powder and salt.
  2. Pour the egg mixture into greased cooker pot/bowl and pressure cook it into pressure cooker without the whistle for 15 min. Check the consistency of egg mixture, when a skewer comes out clean, remove the bowl from cooker and let it cool down.
  3. Till the mixture cools down, heat oil in wok/kadhai. Add mustard seeds, cumin seeds, chana dal and asafoetida. Fry till the chana dal becomes golden brown.
  4. Now add green chilies and chopped onion and sauté them until onions are translucent.
  5. Now add the chopped tomato and tamarind juice and stir fry till tomato becomes soft and smooth.
  6. Finally, add salt, garam masala and cook the mixture on medium flame.
  7. Till the gravy gets cooked, cut the boiled egg mixture into cubes.
  8. All the egg cubes to the gravy, add ½ cup milk and cook together for 2 mins with closed lid.
  9. Bring it off the flame and serve hot with roti/chapati/rice.
Preparation Time: 40 min
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January 20, 2010

Tamarind Rice

‘Bhogi’, thats the day prior to Sankrant or the first day of Pongal as celebrated in South India. On this day, I wanted to try out some South Indian recipe, hence gave a shot to Tamarind Rice. I took some help from VahChef video on Youtube. The rice tasted just fabulous and I am wanting to make it again and again.

Chamchameet 003


4 cup Steamed Rice
1 tbsp Chana dal
1 tsp Coriander powder
1 tsp Cumin powder
1 pinch Fenugreek seeds
1/2 tsp Mustard seeds
2 tbsp Raw Peanuts
1 pinch Asafoetida
3 piece Red chilli whole or Red chilli powder
1 tbsp roasted Sesame seeds powder (optional)
1 cup Tamarind juice
Salt to taste
1 tbsp Oil


  1. Heat oil in a wok and add whole red chillies and fry for few seconds.
  2. Then add the mustard seeds, when they pop up, add fenugreek seeds, chana dal and peanuts and sauté on medium flame. Finally add curry leaves and asafoetida.
  3. Then add tamarind juice to it and add coriander powder and cumin powder.
  4. Let the paste cook till oil separates out or for 10 to 12mins.
  5. Once the paste is cooked, add the roasted Sesame seeds powder and salt.
  6. Finally, add steamed rice to the gravy paste and mix till the gravy spreads evenly in the rice.
  7. Serve hot with Raita or just as is.

Serves: 4-5

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January 14, 2010

Puri Bhaji

Yesterday on the eve on Sankranti, I wanted to make some special menu. The typical gul-poli menu was not possible because of unavailability of jaggery. Hence the menu was decided as Puri Bhaji, Shrikhand, Kanda Bhaji and Green Peas Pulao. I am illustrating the recipe for Puri Bhaji here.

Sankranti 004


2 cups wheat flour
salt to taste
1 tsp ghee
Water for kneading the dough
oil enough to deep fry

For bhaji:

3 potatoes
1 big onion
Few curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad dal
6 green chillies
1/2 tsp turmeric powder
Salt to taste
3 tbsp oil
1/2 tsp chopped ginger
4-5 fenugreek seeds


Seive flour with salt in a mixing bowl. Gradually add water and knead to a firm dough.
Now add a tsp ghee and knead again. Keep closed for about 1 hour.
Make small balls and roll out in to disks.
Deep fry in hot oil till golden brown on both sides.

For bhaji:

  1. Pressure cook potatoes and cut/mash them. Cut onions lengthwise and slit the green chillies.
  2. Heat oil in a pan. Add mustard seeds. When they splutter add cumin seeds fenugreek seeds and urad dal, and saute till urad dal turns golden brown in colour.
  3. Now add the curry leaves and ginger and fry for a while. Add turmeric powder and mix it well. Add green chillies and chopped onions.
  4. Saute till the onions turn golden brown. Now add potatoes and 1/2 a cup of water.
  5. Add salt to taste. When it comes to a boil cover and cook it on a low flame for about 10 minutes.
  6. Serve hot with puris.

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January 12, 2010

Gawar (Cluster Beans) with Mung Dal

Chamchameet 007


250g Gawar (cluster beans)
1 cup Moong Dal soaked in water for 1 hour
1/2 Onion finely chopped
1 tsp Goda Masala (or to taste)
1 tsp Red chilli powder (or to taste)
1 tsp Mustard seeds
1 tsp Cumin seeds
1 pinch asafoetida
1 tsp turmeric powder
4-5 Curry Leaves (optional)
1 dry red chilli for garnishing (optional)
2 tbsp Oil


  1. Cut Gawar into 1/2 inch pieces with hand, wash it and either boil it in water till it is soft or cook in pressure cooker giving 2 whistles. Drain off water from the beans. (Do not throw it; you can use it in step 4).
  2. Heat oil in a pan. Add mustard seeds, cumin seeds. After they pop-up, add asafoetida, turmeric powder, curry leaves and dry red chilli (if available)
  3. Now add onion and fry till it is turns golden.
  4. Drain the water from Moong Dal and add it to the pan and fry for 2-3 min.
  5. Now add 1/2 cup water (use the drained water from step 1) and cook it covered on medium flame for 7-8 min or till the dal is cooked.
  6. Finally add the cluster beans, salt, chilli powder, goda masala and stir fry on medium flame till the dish is well cooked.
  7. Serve hot with roti or chapati.

Preparation Time: 30 min

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January 11, 2010

Healthy and Veggie Kebabs

It was snowing over this weekend and hence wanted to cook something crispy and spicy (just as we crave for Onion Bhaji in rains). Will surfing over the internet, I read about Kebabs but being a veggie, I was thinking of meat alternatives. I already had Rajma (Red Kidney beans) soaked overnight for Monday lunch. I used those in place of meat and the result was tasty and yummy Veggie Kebabs.

Makes 12-15 medium sized kebabs
1/2 cup Rajma soaked overnight
1-2 slices of Bread
1/2 tbsp Ginger-Garlic Paste
1/2 tbsp Garam Masala
1/2 tbsp Chat Masala
1 tbsp Plain flour (as a binding agent)
Finely chopped coriander
Salt to taste
1 tsp Oil

1. Cook the Rajma in a pressure cooker. Take appx 4-5 whistles and then 5 min on low flame to make it soft.
2. Let it cool and if it has got some water in it, separate it out and keep aside.
3. Pre-heat the oven at 180 deg C or Gas Mark 4.
4. Mash the Rajma in a mixing bowl. Cut bread into appx 1x1 cm bits by hand and add it to the bowl.
5. Now add remaining ingredients (except oil) and mix well to a non-sticky dough.
6. If you feel the mixture is not consistent, sprinkle some water. Also, if it becomes too much soggy, add more of plain flour.
7. Knead the mixture into 4 cm diameter oval or round kebabs. Brush them slightly with oil on both sides.
8. Transfer them to a baking tray and bake for 4 min. Turn the side and again bake for 4 min. alternatively you can grill it on medium heat.
9. Serve hot with Green chutney or Tomato Ketchup.

1. You could also shallow/Deep fry them in oil to get a richer taste.
2. I happened to use Rajma by coincidence. You can try it out with other pulses like Moong, Watana, etc.

Preparation Time: 15-20 minutes
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January 7, 2010

Egg Fried Rice

This goes on similar lines of Fried Rice just that it contains egg in it.

Cooked Rice
Finely chopped Capsicum
Finely chopped Onion
Baby Corn
Finely chopped French beans
Finely chopped cabbage
Finely chopped Carrot
Soy Sauce
Garlic paste 1 tsp
Tomato Ketchup
Chili sauce
1 Egg

1. Heat oil in a pan.
2. Add onions and fry till they are golden brown, then add capsicum. Fry capsicum till you start getting typical aroma out of it.
3. They add carrot, french beans, stir them. Add all remaining veggies.
4. Now add garlic paste, Soy sauce to taste, ketchup and chili sauce.
5. Once the vegetables are half cooked, add salt as per taste. Finally crack the egg and add it to the pan and swirl well.
6. Now add the cooked Rice and mix well using two big spoons.
7. Serve hot with veg. Manchurian sauce.

Preparation Time: 30 mins

Tip: The order in which you add the vegetables is very important. Also, keep the vegetables half cooked to give it an original taste.

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