Bread Pakoda – Aloo Bread Pakoda | Evening Snack | Indian Street Food

Serves – 4 pieces 

Preparation time – 10 mins

Cooking time – 20 mins

Ingredients:

• Bread – 4 slices no ( I’m using white bread slices)
• Oil – for deep frying
• Sweet and Sour / Tamarind Chutney – 2 Tbsp
• Hari Chutney/ Green Chutney – 2 Tbsp
• For Stuffing:
• Potato (Boiled and Mashed) – 1 Medium
• Oil – 1 Tbsp
• Onion (finely chopped) – 1/4 Cup
• Coriander Powder – 1/2 tsp
• Green Chillies – 2 or to taste
• Ginger – small piece
• Cumin Seeds – 1/4 tsp
• Salt – to taste
• Cilantro/ Coriander Leaves (finely chopped) – 1 Tbsp
• Lemon Juice – 1 tsp or to taste
• For Batter:
• Chick Pea Flour – 1/2 Cup (heaping)
• Rice Flour – 1 Tbsp
• Turmeric Powder
• Baking Soda – 1/8 tsp
• Salt – 1/2 tsp or to taste
• Red Chilli Powder – 1/4 tsp or to taste
• Carom Seeds/ Ajwain/ Vaamu – 1/4 tsp

Process:

• For Stuffing:
• Heat Oil and when its medium hot, add cumin seeds, onion, ginger chilli paste, coriander powder, salt.
• Cook till onions are slightly cooked. Don’t overcook.
• Add mashed potato, cilantro and mix well until combined.
• Cook for 30 secs and switch off the heat.
• Cool the stuffing completely. Keep aside.
• For Batter:
• Into a bowl add chickpea flour, rice flour, baking soda, turmeric powder, red chilli powder, carom seeds, salt.
• Gradually add water and make a semi thick batter.
• Batter should be smooth and have flowing consistency.
• For Assembling
• Apply green chutney on one of the bread slices and place 3 Tbsp of potato stuffing, sread the stuffing evenly.
• Apply Imli Chutney on the other bread slice.
• Cover the bread slices so that the stuffing is nicely sealed in between the two slices.
• Cut the Bread sandwich diagonally. Keep ready.
• Prepare another sandwich the same way.
• For Frying:
• Heat oil in a kadai for deep frying, dip the bread sandwich into the batter and drop into hot oil.
• Using ladle pour hot oil on the top side of the bread sandwich while frying.
• Fry until golden on the bottom side.
• Flip and fry till golden and crispy on the other side.
• Remove from oil and fry rest of the pakoras the same way
• Serve hot as they are or with chutney.

Cheesy Zucchini Breadsticks | Online Bread Recipes

These Cheesy Zucchini Breadsticks are a low-carb version of a classic comfort food. Use up all that fresh garden zucchini on a recipe the whole family will love!

Ingredients

• 3 cups shredded zucchini (about 3 medium)
• 3 eggs
• 1/3 cup flour
• 1 teaspoon salt
• 2 cups shredded mozzarella (or any) cheese
• Italian seasoning

Instructions

1. Preheat oven to 450 degrees F.
2. Sprinkle the shredded zucchini with salt to release some of its moisture. Let sit 10-15 minutes, then squeeze zucchini in a clean cheese towel to release most or all of the liquid.
3. Mix zucchini, eggs and flour in a medium bowl. Spray a baking sheet with cooking spray and spread the zucchini mixture into a large thin rectangle.
4. Bake for about 25 minutes or until the edges are nicely brown. Make sure it's nice and golden on the sides and top so the crust isn't mushy.
5. Reduce the oven to 350 degrees F, sprinkle the crust with cheese and Italian seasoning, and continue baking until the cheese is just melted.
6. Let cool a few minutes, then cut into sticks. Serve with marinara or ranch or garlic butter or any sauce your heart desires.

Chutney cheese toast Recipe | Spicy Snack Chutney Cheese Toast Recipe

Chutney cheese toast an easy Indian veg evening snacks or appetizer recipe.Make it for Kids snacks, starters for parties. am sure you will love it.
Igredient list Chutney Cheese Toast recipe: For Chutney:
· Roughly chopped coriander leaves: 1 cup,
· Garlic clove: 1,
· Green chilly: 2-3,
· Lemon or lime juice: 2 tbsp,
· Salt,
· Water
· To make toast:
· Bread: 4 pieces,
· Corn kernels: ½ cup,
· Paneer diced in small cubes: ½ cup,
· Fine chopped onions: ½ cup,
· Butter: 1 tbsp,
· Mozzarella cheese grated: ½ cup
Instructions
In a mixer or blender add all the chutney ingredients and very little water. Grind it to thick paste (chutney).
Slightly toast the bread slices from both sides on pan or toaster and apply little butter on both the sides.
In a bowl mix together chutney, corns, onions and paneer pieces.
Place bread pieces on the baking sheet lined with parchment paper.
Put generous amount of chutney and veggie mixture on the breads.
Top them with mozzarella cheese.
Broil them for 3-4 minutes or till the cheese melts.
Serve them hot and crisp.
Notes
1. Chutney should be very thick. Add as little water as possible to make chutney.
2. Toast bread lightly with butter from both the sides before adding toppings.
3. While broiling our aim is just to melt the cheese so keep an eye and do not burn the toast.
4. You can add more veggies like bell peppers, deseeded tomatoes in making this toast.
5. If you are making for kids you can use very little chilly powder and skip green chillies.
6. Serve this toast hot.

Yogurt Sandwich Recipe

Yogurt Sandwich is a light, healthy and refreshing sandwich, made with flavorful yogurt, cabbage and carrot. These are great for lunch box. 

Will make 2 sandwiches

Ingredients:

• 4 slices of firm bread

For Filling

• 1cup plain yogurt
• 1/4 cup shredded cabbage (pata gobhi or band gobhi)
• 1/4 cup shredded carrots (gajar)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon finely chopped ginger
• 2 tablespoons finely chopped cilantro (hara dhania)
• 1/2 teaspoon minced green chili, optional

Also need

• 1/8 teaspoon mustard seeds (rai), for seasoning
• About 2 tablespoons soft butter

Method

1. Put the yogurt in a strainer lined with muslin or cheese cloth. Gently squeeze excess water from the yogurt.  Make sure not to squeeze out the yogurt, and leave it at least 4 hours or more. Before removing the yogurt from muslin cloth squeeze one more time.
2. The yogurt will become thick in consistency, this is known hung yogurt, and this should make about half cup.
3. Add all the ingredients for filling with yogurt and mix it well.
4. Spread the mix over two slices of bread and cover them with other slice.
5. Heat the skillet over medium heat; grease the skillet with about half teaspoon of butter.
6. Sprinkle the skillet with mustard seeds as seeds crack place the sandwich over, brush the butter on top of the slice. Grill the sandwich from both sides until they are golden brown. This should take about one minute each side.
7. Sandwiches are ready; serve them with side of salad
8. Yogurt sandwiches taste great even at room temperature, and great for lunch box. 

 Sandwich is a light, healthy and refreshing sandwich, made with flavorful yogurt, cabbage and carrot. These are great for lunch box. 

Will make 2 sandwiches

Ingredients:

• 4 slices of firm bread

For Filling

• 1cup plain yogurt
• 1/4 cup shredded cabbage (pata gobhi or band gobhi)
• 1/4 cup shredded carrots (gajar)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon finely chopped ginger
• 2 tablespoons finely chopped cilantro (hara dhania)
• 1/2 teaspoon minced green chili, optional

Also need

• 1/8 teaspoon mustard seeds (rai), for seasoning
• About 2 tablespoons soft butter

Method

1. Put the yogurt in a strainer lined with muslin or cheese cloth. Gently squeeze excess water from the yogurt.  Make sure not to squeeze out the yogurt, and leave it at least 4 hours or more. Before removing the yogurt from muslin cloth squeeze one more time.
2. The yogurt will become thick in consistency, this is known hung yogurt, and this should make about half cup.
3. Add all the ingredients for filling with yogurt and mix it well.
4. Spread the mix over two slices of bread and cover them with other slice.
5. Heat the skillet over medium heat; grease the skillet with about half teaspoon of butter.
6. Sprinkle the skillet with mustard seeds as seeds crack place the sandwich over, brush the butter on top of the slice. Grill the sandwich from both sides until they are golden brown. This should take about one minute each side.
7. Sandwiches are ready; serve them with side of salad
8. Yogurt sandwiches taste great even at room temperature, and great for lunch box. 

Veggie Burger | kala Chana Burger

This is a healthy, delicious and nutritious veggie burger. The main ingredient for the patty is kala chana also known as Bengal gram. Kala chana is protein-rich and healthy. I used kala chana and potatoes with spices to make patties. Then, I garnished them with vegetables and chutney. This is my friend Sarita’s recipe. I have tried many veggie burgers and this is by far the best one! You will love this veggie burger.

Recipe will make 6 burger.

Ingredients:

• Burger buns
• 2 tablespoons butter soft

For patties

• 1/2 cup kala chana also known as Bengal gram
• 1 cup potato boiled peeled and mashed
• 2 teaspoons ginger chopped
• 1 green chili cut into 3-4 pieces adjust to taste
• 2 tablespoons cilantro chopped (hara dhania)
• 2 teaspoons fennel seeds coarsely ground
• 2 teaspoons coriander powder (dhania)
• 1/4 teaspoon garam masala
• 1 teaspoon mango powder (amchoor)
• 1 teaspoon lemon juice
• 1/4 teaspoon red pepper adjust to taste
• 1 teaspoon salt
• 2 tablespoons oil

For garnishing

• 2 cups cabbage sliced long ways
• 1 bell pepper seeded and sliced long ways, I am using mix of different bell pepper
• 2 teaspoons oil
• 1/4 cup tamarind chutney
• 1/4 cup hari cilantro chutney

Method

1. In heavy bottom frying pan heat 2 teaspoons of oil and stir-fry cabbage and bell pepper for about 2 minutes, they should be still crispy. Sat aside.
2. Wash the Bengal gram changing water 3-4 times, and soak them in 3 cups of water for at least three hours. Cook them in 2 cups of water until kala chana is soft and tender, after it comes to boil it should take about 20 minutes. Notes: Cook them without salt whole lentils cook faster without salt.
3. Drain the remaining water.
4. Grind the Bengal gram (without adding any water), ginger and green chili in food processor. This will become grainy and thick dry mix.
5. Remove from food processor and add potato, cilantro, fennel, coriander, red chili powder, mango powder, garam masala, salt and lemon juice, mix it well. If it is too dry add little water as needed. Divide them in six equal parts and make them in thick patty.
6. Heat the skillet over medium heat, grease the skillet generously and put the petties over. Grease the patties from the top and grill from both sides until they golden brown. It should take about 8 minutes.
7. Next grill the buns lightly butter.
8. Assemble the vegetable burger one side of the bun spread the cilantro chutney put petty over, put some grilled veggies and drizzle the tamarind chutney.
9. Delicious veggie burger is ready to serve.

These patties can be refrigerated for 3 to 4 days or patties can be freezed for about a month. Veggie patties you can also serve them as an appetizers with chutney.

Veggie Burger Sandwich also good for lunch box

Enjoy!

Domino’s Garlic Bread sticks | Tasty Bread Sticks

each and every details about how I came up with the recipe still people couldn’t believe that I made it at home since then I decided that I had to make a video on this soon so here it is…

Recipe for 4 Garlic Breadsticks

INGREDIENTS:

500 gms all-purpose flour

4 – 5 gms active dry yeast (half sachet)

1.5 cup Luke warm water

1 Tbsp. sugar

4 – 5 cloves of garlic (mid-size)

4 Tbsp. olive oil (60 gms)

2 Tbsp. butter (30 gms)

1 tsp. salt

1 Tbsp. Oregano Seasoning (even more if you like)

 To make dough:

ADD:

½ cup all-purpose flour

3.5-4 gms (1/2 sachet yeast)

1½-cup Luke warm water

1 Tbsp. sugar (15gms)

Let the yeast activate for 15 minutes.


Add:

2 – 2.5 cups all-purpose flour (Do not add all the flour together, add 1 cup first and combine the dough then add in 1-1.5 cups and try to make soft dough, knead the dough for 15 – 20 minutes and make smooth and stretchy dough)


 2 Tbsp. olive oil (30 gms)

2 Tbsp. butter (30 gms)

3 med-size clove for a bread so 3*4=12 cloves

1 tsp. salt

1 Tbsp. Oregano Seasoning

Knead the dough well for 15 minutes (to activate gluten)
Add 2 Tbsp. olive oil and kneed for 2 minutes more
Let the dough rest in refrigerator for 24 hours (very important)
                                                         

After 24 hours

Take dough out of refrigerator.
Cut it into 4 equal size balls and let it rest for 10 minutes
Sprinkle lots of corn meal (also known a polenta and “makki ka atta” in Hindi) on a flat surface (for outer crunchy coating).
Make a round shape and flip from 1 side to make a semi-circle, transfer the dough to a buttered and seasoned baking tray (Oregano Seasoning)
Cut the dough into bread sticks, brush with butter and drizzle a lot of Domino’s Oregano Seasoning


Finally bake in a preheated oven @ 180C for 8 minutes and again @ 220C for 4 – 5 minutes

more or until you have a nice color.


 INSTRUCTIONS TO MAKE THE RECIPE:


IMPORTANT NOTE:

If your outcome is a bit dry things you can do:



Replace 1/2 cup Luke warm water with 1/2 cup milk (Full Fat)
Apply less corn meal and a little more butter
Cook for 8 minutes @ 180C and then again @ 220C for 4 -5 minutes.


And enjoy…. (“,)