Cheesy Tangy Garlic Bread Made Easy

cheesy-and-tangy-garlic-bread

SERVES: 6 Slices              TIME: 25 Minutes

CHEESY TANGY GARLIC BREAD INGREDIENTS:

  1. 3 Long hot dog size bread’s
  2. 1 tsp garlic paste
  3. 1/2 cup melted butter
  4. 1 tsp dried mixed herbs

CHEESY TANGY GARLIC BREAD RECEIPE METHOD: 

  1. Place the long bread’s on a clean, dry surface and spread a little of the garlic paste on each of them
  2. Bake in a pre-heated oven at 200°c for 10 minutes or till they turn crisp.
  3. Cut them into evenly pieces and serve them immediately
  4. Read through tips for your creative thoughts to pitch in.

TIPS:

  1. You can garnish garlic breads in your won style. Here it was dressed with already prepared: Tomato and lemon mix / mushroom, black pepper and cheese combination
  2. Note for Mushroom and cheese combination you can spread it on the garlic bread before putting it into the oven.

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KANDA BHAJJI MADE EASY

Kanda Bhajji

SERVES: 10 Bhaji              TIME: 35 Minutes

KANDA BHAJJI INGREDIENTS:

  1. 2 cups thinly sliced onions
  2. 1 1/2cups bengal gram flour
  3. 1 1/2 tbsp whole coriander seeds , coarsely ground
  4. 2 tsp finely chopped green chillies
  5. 1/2 tsp turmeric powder
  6. 1 1/2 tsp chilli powder
  7. Salt to taste
  8. 1/4 cup finely chopped coriander
  9. Oil for deep-frying

KANDA BHAJJI RECEIPE METHOD: 

  1. Combine all the above ingredients in a bowl and mix well.
  2. Add the water gradually till the flour coats the onions well.
  3. Heat the oil in a kadhai and drop few of the onion mixture using your fingers into the kadhai.
  4. Deep-fry till they turn golden brown in colour from all the sides.
  5. Repeat with the remaining batter to make more bhajjis.
  6. Serve HOT.

TIPS:

  1. You can serve hot bhajji’s with tomato sauce or green chutney or even with green or red chillis

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CRISPY MASALA PURI

masala-puri

SERVES: 10 puries               TIME: 30 Minutes

CRISPY MASALA PURI INGREDIENTS:

  1. 2 cup whole wheat flour
  2. 1 1/2 tsp red chili powder
  3. 1/4 tsp turmeric powder
  4. 1 tbsp sesame seed
  5. 1 1/2 tbsp oil
  6. Salt for tast
  7. 3/4 cup Water
  8. Oil for deep frying

 

CRISPY MASALA PURI METHOD: 

  1. Take whole wheat flour in a bowl.
  2. Add all dry spices and salt,  sesame seeds  and add them in the flour.
  3. Add  warm oil .
  4. Mix well. Rub the flour between your palms properly.
  5. Knead a tight dough using water. Add water step by step and knead well for 4 minutes.
  6. Keep it aside for 20 minutes.
  7. Divide the masala puri dough into 10 equal parts.
  8. Roll the puri into circle.
  9. Pork them using knife.
  10. Heat the oil in a deep kadai.
  11. Flip them in between for some time.
  12. When it starts to get fried brown color on crust take it out.
  13. Store them into air tight container.
  14. Enjoy this crispy masala puri with tea or coffee.

 

TIPS:

  1. Do not roll the puries thin. If they are thin then it will get hard.
  2. For crispy and flaky puri , puri should be enough thick

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PANEER BREAD ROLL MADE EASY

paneer-bread-pakoda

SERVES: 4 breads        TIME: 30 Minutes

PANEER BREAD ROLL INGREDIENTS:

  1. 4 slices bread
  2. Oil for deep-frying
  3. 1 cup mashed Paneer
  4. 1 tsp cumin seeds
  5. 1/2 cup finely chopped onions
  6. 1/2 cup chopped tomatoes
  7. 1/4 tsp turmeric powder
  8. 1/2 tsp chilli powder
  9. 1 tsp finely chopped green chillies
  10. 1 tbsp finely chopped coriander
  11. 2 tbsp oil
  12. Salt to taste

PANEER BREAD ROLL RECEIPE METHOD: 

  1. Heat the oil on a frying pan and add the cumin seeds.
  2. When the seeds starts crackling, add the onions and saute on a high flame for 2 minutes.
  3. Add tomatoes & 2 tbsp of water.
  4. Mix them well and cook on a slow flame for 3 minutes. However do not forget to stir continuously
  5. Now add turmeric powder, chilli powder, green chillies and 1 tbsp of water.
  6. Mix them well and cook on a medium flame for 2 minutes, while continuously stirring.
  7. Add the paneer, salt and coriander and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  8. Place the slice of bread on a clean, dry and flat surface.
  9. Now spread a portion of the above paneer masala evenly over the bread slices.
  10. Make rolls of those bread slices and heat the oil in a deep non-stick pan.
  11. Dip the roll into deep frying oil and fry on a medium flame till it turns crisp and golden brown from both the sides.
  12. Drain on an absorbent paper to take away the oil.
  13. Serve Hot with tomato sauces and some potato Pringles. Cheers!

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SPICY POTATO WEDGES

aloo-masala

SERVES: 4 people        TIME: 25 Minutes

SPICY POTATO WEDGES INGREDIENTS:

  1. 4 cups un-peeled potato wedges
  2. 2 tsp coriander powder
  3. 2 tbsp oil
  4. 1/2 mustard seeds
  5. 1/2 tsp turmeric powder
  6. 2 tsp chilli powder
  7. 1 tsp garam masala powder
  8. Salt to taste
  9. 2 tsp lemon juice 

Garnishing:

  1. Use chopped coriander leaves

 

SPICY POTATO WEDGES RECEIPE METHOD: 

  1. Heat the oil in a non-stick pan, add mustard seeds and saute on a medium flame for a few seconds.
  2. Add potatoes and cook on medium flame for 2 minutes, while stirring occasionally.
  3. Add the chilli powder, garam masala powder, turmeric powder, coriander powder, salt and lemon juice.
  4. Cook on medium flame.
  5. Mix well and keep lid on non-stick pan till potatoes gets soften enough.
  6. Serve hot and garnish with coriander.

TIPS:

  1. You can use peeled potatoes instead of un-peeled ones.

 

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KOTHIMBIR VADI

kothimbir-vadi

SERVES: 4 people        TIME: 20 Minutes

KOTHIMBIR VADI INGREDIENTS:

  1. 2 cups besan
  2. 2 cups chopped coriander leaves
  3. 1 ½ cup water
  4. 1 tbsp rice flour
  5. 1 tsp turmeric powder
  6. 2 tsp cumin seeds
  7. 8 garlic pods
  8. 1 inch garlic
  9. 6-8 green chillies
  10. Oil for frying
  11. Salt as per taste

For Serving chutney
Green chutney

KOTHIMBIR VADI RECEIPE METHOD:

  1. Wash the coriander leaves then chop and keep them aside.
  2. Make a paste of ginger, garlic and chillies.
  3. In a bowl mix besan, rice flour and salt with water.
  4. Heat oil in a pan.
  5. Add cumin seeds, turmeric powder and ginger garlic chilli paste.
  6. Stir and add chopped coriander leaves.
  7. Sauté it for a minute.
  8. Add besan mixture and stir continuously. Stir until mixture becomes thick.
  9. Turn off the heat.
  10. On a silver foil, spread the besan coriander leaves mixture.
  11. Spread mixture evenly and pat with fingers.
  12. Let it cool down and cut into square shaped pieces.
  13. Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.
  14. Serve it hot with green chutney.

TIPS:

  1. You can have hot Kothimbir vadi with tomato sauce or green chutney

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YELLOW DHOKLA / KHAMAN DHOKLA

 

img_4214

SERVES: 4 people        TIME: 20 Minutes

YELLOW DHOKLA INGREDIENTS:

  1. 1 1/2 cups besan (gram flour)
  2. 1 1/2 tbsp semolina (rava)
  3. 4 tsp sugar
  4. 1 tsp ginger-green chilli paste
  5. 1 tsp lemon juice
  6. Salt to taste
  7. 1 tsp Eno
  8. 3 tsp oil
  9. 1 tsp mustard seeds
  10. 1 tsp sesame seeds
  11. A pinch of asafoetida
  12. 2 to 3 curry leaves
  13. 1 tsp chopped green chillies

For Garnishing
2 tbsp finely chopped coriander and green chilli’s.

For Serving chutney
Green chutney

YELLOW DHOKLA RECEIPE METHOD:

  1. Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
  2. Just before steaming, add Eno and mix lightly.
  3. Pour the mixture immediately in thali and spread evenly by rotating the thali clockwise.
  4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked and keep it aside.

For Tempering:

  1. Heat the oil in a small non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds
  3. Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
  4. Pour the tempering over the prepared dhoklas and spread it evenly.
  5. Cut into pieces, garnish with coriander and serve immediately with green chutney.

TIPS:

  1. You can have hot yellow dhokla with tomato sauce incase if you don’t have green chutney

Video:

#dhokla for quick #lunch on a very busy day. .. #love #care #share

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