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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SCHEZUAN SAUCE MADE EASY

schezuan-sauce-2

SERVES: 1 cup        TIME: 5 Minutes

SCHEZUAN SAUCE INGREDIENTS:

  1. 20 pieces dry red chillies, soaked in warm for 20 minutes
  2. 4 tbsp chopped garlic
  3. 8 tbsp white vinegar
  4. 5 tsp sugar
  5. 4 tbsp sesame oil
  6. 2 tsp salt

SCHEZUAN SAUCE RECEIPE METHOD: 

  1. Remove all the warm water from the red chillies
  2. Combine all the ingredients in a mixer except sesame oil
  3. Blend until it turns out to be a fine paste
  4. Transfer the paste into a bowl and keep aside.
  5. Heat the oil to smoking point and pour over the chilli-garlic paste and mix well
  6. Allow it to cool. Put the mix in an air-tight container and store it in refrigerator

TIPS:

  1. Your spiciness will be dependent on the amount of red chillies you use.

 

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GREEN CHUTNEY

green-chutney

SERVES: 1 CUP        TIME: 10 Minutes

GREEN CHUTNEY INGREDIENTS:

  1. 2 cups chopped mint leaves (pudina)
  2. 1 cup chopped coriander (dhania)
  3. 1 small onion
  4. 1 to 2 tbsp lemon juice
  5. 1 tbsp sugar
  6. 4 to 6 green chillies
  7. 1/2 piece of ginger (adrak)
  8. Salt to taste

GREEN CHUTNEY RECEIPE METHOD:

  1. Combine all the ingredients and blend in a mixer
  2. To smooth the paste use little water (if required).
  3. Refrigerate and use as required.

TIPS:

  1. Store green chutney in frozen cubes that can be reused for atleast 1-2 months

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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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CHILLI PANEER

chilli-paneer

SERVES: 2 people        TIME: 40 Minutes

CHILLI PANEER INGREDIENTS:

1/3 cup paneer (cottage cheese)
Oil for deep-frying
1/2 tsp grated ginger (adrak)

1 tsp garlic (lehsun) , chopped
1/8 cup chopped spring onions
1 to 1 1/2 pcs red and green chillies mix
1/8 cup capsicum , sliced
1/2 tsp soy sauce
1/2 tsp sugar
1/2 tbsp cornflour mixed with 3 tablespoons water
1/2 tsp oil
Salt to taste

For Batter
1/8 cup cornflour

1/8 cup plain flour (maida)
1/2 tsp soy sauce
pinch of baking powder
Salt to taste

For Garnish
1/4 cup chopped spring onion greens 

CHILLI PANEER RECEIPE METHOD:

 

  1. Combine all the ingredients for the batter in a bowl and make a smooth batter by adding approximately ¼ cup of water.
  2. Coat the paneer pieces with the batter and deep fry in hot oil over a high flame till the paneer is golden brown.
  3. Drain on absorbent paper and keep aside.
  4. Heat the oil and add the ginger, garlic, spring onion whites and red and green chillies and sauté over a high flame for 1 to 2 minutes.
  5. Add the capsicum and sauté for a few more seconds.
  6. Add the soya sauce, sugar, cornflour paste and salt and allow it to come to a boil.
  7. Toss in the fried paneer and mix well.
  8. Serve immediately, garnished with the spring onion greens.

TIPS

  1. You can decide on the spiciness by adding or reducing red and green chillies based on your tastes and likes.
  2. If you have made is too spicy then you can add sugar or even honey to reduce the spiciness   
  3. Also, you can add honey instead of sugar in the above receipe.

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