GRILLED MINT CHUTNEY & CHEESE SANDWICH !!!!!!!

I adopted this recipe from EDIBLE GARDEN. Its a simple, easy to make delicious sandwich. Kids will love it for sure 👍 An ideal dish for kids lunch box. As my son loves sandwiches very much, i keep trying different recipes. 

Ingredients:

8 slices of bread of your choice
4 slices of cheese
For the Mint Chutney:
A bunch of fresh mint leaves
1/2 cup freshly grated coconut
1 green chilli
1/2 tsp minced garlic (optional)
A pinch of dry ginger powder or 1/2″ piece of fresh ginger
Salt to taste

METHOD:

Grind all ingredients together with very little water to a smooth paste.

To assemble and toast the sandwiches: Spread a generous amount of the mint chutney on one side of the bread slice. Top with a slice of cheese and toast in a sandwich maker until done. You can also toast in a pan on the stovetop with a pat of butter until both sides are golden brown and the cheese has melted. Or grill them in sandwich maker.

Serve mint chutney cheese sandwiches hot with ketchup.

HAPPY COOKING :)))))))

Vegetable Cooker Biriyani !!!!!!

My today's recipe VEGETABLE  COOKER BIRIYANI is from SWASTHI'S RECIPES. Easy to make & yummy to eat 👍

Ingredients (240 ml cup used)

1 ½ cup of basmathi rice (soaked for at least 10 mins)
1 potato cubed
1 carrot chopped
Fistful of green peas
1 onion sliced
1 tbsp. ginger garlic paste
Fistful of mint leavesCoriander leaves (optional)
1 to 2 green chili
1 tbsp. lemon juice (optional)
1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
2 ½ cups water or thin coconut milk2 to 3 tbsp.
Oilfried capsicum for garnish (optional)

Dry spices

1 bay leaf
4 green cardamoms
1 star anise
Two 1 inch cinnamon stick
6 cloves½ tsp. shahi jeera
Few pepper corn (optional)

For garnishing:

Few cashew nuts
Chopped mint & coriander leaves

How to make the recipe

Prepration

Soak rice for at least 10 minutes. Drain the water and set aside.Chop all the veggies and mint.

Making veg biryani

1. Add oil to a pressure cooker and heat it.
2. Add spices and fry till you get a nice aroma for one to 2 minutes. 
3. Fry onions until golden. 
4. Add ginger garlic paste and saute until the raw smell has gone.
5. Add all chopped vegetables, fry for about 2 minutes.
6. Add mint leaves, biryani masala and saute for 2 more minutes.
7. Measure and pour water or coconut milk, salt and lemon juice.
8. When the water begins to boil, add rice and stir
9. Close the lid and let the cooker whistle once on a low flame. 
10. Off the stove and when the pressure goes down, open the lid and fluff up.
11. Serve veg biryani with raita

Notes

If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins
If your rice becomes mushy, reduce the qty of water the next time you cook.
You can use store bought biryani masala powder. Using too much of masala powder can make your biryani bitter. So adjust the powder according to your taste.

HAPPY COOKING :))))))

Masala eggs

I adopted this recipe from my fb friend , admin of fb food groups Konkani amchi food & Vinaya's culinary journey VINAYA PRABHU. What i felt after tasting is everyone may not like this recipe as we add wheat flour in this . But you can resuce quantity of wheat flour too. Occasionally can have it with rice or as a starter.

Ingredients: 

boiled eggs 6
Ghee-3tbsps
Wheat flour-3_4 tbsp
Coriander  powder 1tsp 
Turmeric powder  1tsp
Chilli powder 1 tsp
Sambar powder1 tsp
Garam  Masala 1 tsp
Pepper  powder  1tsp
Salt as per taste

Method 

1. Heat ghee in a pan on low flame
2. Add wheat flour and saute till colour changes to  light brown in colour but don't  burn it.
3. Then one by one add all the spice  powder and salt and mix it together
4. If masala is  dry add a little more ghee
5. Then add the whole boiled eggs to masala  and mix it.
6. Serve hot.

HAPPY COOKING :))))))

MOONG DAL KHICHDI !!!!

 I am posting recipes tried & tasted by me after a long gap. Took a break inbetween 😜 I adopted this recipe from HEBBAR'S KITCHEN. Must say this is healthy & yummy recipe 👍 But in a hurry i forgot to add turmeric powder, hence the colour.

                 (After adding turmeric powder)

Ingredients

• ½ cup sona masuri rice
• ½ cup moong dal
• 1 medium green chili
• 1 tbsp ginger-garlic paste
• ½ inch ginger
• 1 medium tomato
• 1 medium onion
• ½ tbsp mustard seeds
• ½ tbsp jeera
• pinch hing
• 5 curry leaves
• 2 tbsp ghee or oil
• 3 cups water
• ½ tbsp turmeric powder

Instructions ( 1 cup =255 ml)

1. finely chop onion, tomato, ginger, chilli and coriander leaves. keep them aside.
2. take moong dal and rice in equal proportion.
3. wash and rinse rice and moong dal. add 3 cups of water to 1 cup of rice and dal combined together
4. cook it for 3-4 whistles. depending upon your cooker.
5. meanwhile, heat 2 tablespoons ghee in a pan and add mustard seeds, cumin seeds, curry leaves and hing.
6. when mustard seeds start spluttering, add onions. saute them till golden brown
7. once onions turns golden brown, add ginger garlic. fry them till raw smell goes away.
8. now add chilli and saute for a minute.
9. add tomatoes and fry on medium flame.
10. fry tomatoes till they turn mushy.
11. open your cooker once the pressure is released. add some water if the consistency is thick.
12. now add the masala over the cooked rice-lentils and mix well.
13. keep on low flame to simmer the khichdi till you get the right consistency.
14. yummy, tasty and healthy moong dal kichidi is ready 

1.   HAPPY COOKING :))))))))