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 :)))))))
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 :))))))
Massoppu saaru is a Karnataka delicacy that too B'lore delicacy. We use many varieties of leaves in this dish. That means taste bhi...health bhi. This recipe is in my wish list since long back.Once my best friend's mom made this dish when i recently went to meet her. I just fell in love with it. Actually you should add either BBB powder or rasam powder to it.I mean original recipe demands it. Bur knowing my taste, aunty didn't add. After coming back, i tried both the varieties. But liked aunty's version very much. One more think i felt is i added less bunch leaves. I added one bunch of amarnath leaves, palak leaves, methi leaves each. But i felt i should have added 2 bunches each & a bunch of dill leaves too. In this recipe you should use only leaves, not stems.
( here i added BBB powder)
INGREDIENTS:-
Toor dal - 1 cup
methi leaves, chopped - 1 or 2 bunch
palak leaves, chopped - 1 or 2 bunch
amarnath leaves(green), chopped - 1 or 2 bunch
dill leaves , chopped - 1 bunch (i didn't add)
onion, finely chopped - 1 medium
tomato, finely chopped- 1 medium
green chillies, slitted - 2 if spicy, 3 if medium spicy
turmeric pow - 1/2 tsp
salt to taste
coriander leaves, chopped - 1 or 2 tblsp
Tamarind - gooseberry size
BBB pow/rasam pow - 1/2 tsp (optional)
cumin pow - 1/2 tsp
TO TEMPER:-
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
garlic, chopped - 1pod
garlic, smashed - 1 pod
curry leaves - 4 strands
long red chilly - 1
ghee - 1 tblsp
METHOD:-
1. Wash & pressure cook toor dal+all chopped leaves+onion+tomato+green chillies+turmeric pow to 7-8 whistles.
2. Mash them finely.
3. Add tamarind extract, salt to taste, coriander leaves, cumin pow , BBB pow & bring it to boil.
4. For tadka, heat ghee in a pan, splutter mustard seeds, add cumin seeds, garlic chopped & smashed, red long chilly(cut it into 3 pieces), curry leaves & fry until garlic turns light brown.
5. Temper it to dal-leaves mixture & mix well.
6. Serve hot with rice/rotis.
HAPPY COOKING :))))))))
