Category: Recipe

Posted on by — Leave a comment

Instant Masala Bread Idli- Easy Breakfast Recipe

Instant Masala Bread idli is delicious protein rich breakfast. They are air light, super easy to make and above all healthy. I can bet you can’t stop at one. This is one of my favourite breakfast recipes. Easy, simple with no fancy ingredients required!

It is like a slice of bread with a filling of your choice on one side and steamed tempered yogurt on the other side, adding different textures to this simple yet delicious dish. It’s creamy, soft and crispy- all of that in one slice of bread. 

I had these bread idlis for the first time some 17-18 years back at my Aunt’s house and instantly fell in love with it. Years later when I got married, I remembered those instant bread idlis and wanted to make it for my husband and child. Just like me, my family too totally loved it.

You need very basic ingredients for this recipe- bread slices, either brown or white bread, thick yogurt or homemade curd and Indian cottage cheese (Paneer) or potatoes.

I shared this recipe in one of the food community groups on facebook, Eatlo and it was such a huge hit. I was amazed to see that hundreds of people tried this recipe and the feedback was just fantastic. If you talk about food just as much as you eat, you should definitely join this community. It’s a safe space where you can share your cooking adventures, know more about different cultural and regional foods, ask for recipes, get health tips and interact with food enthusiasts all over the world.

Now without further delay let’s see how you can make this delicious recipe

Recipe: serves 3

Ingredients: 

  • Bread slices: 8
  • Oil/Ghee for Cooking

For Tempered Yogurt/Curd

  • Thick Yogurt/Curd: 1.5 cup
  • Mustard seeds: 1/2 tsp
  • Curry leaves: 1 sprig
  • Asafoetida/hing: a pinch
  • Oil: 1 tbsp
  • Red chilli powder: 1/4th tsp
  • Salt to taste

For Paneer Filling

  • Paneer: 150 grams
  • Coriander Leaves: handful 
  • Capsicum: 1/4th cup; finely chopped
  • Salt to taste
  • Minced Garlic: 1/4th tsp
  • Red Chilli Powder: 1/4th tsp or to taste
  • Garam masala: 1/4th tsp
  • Roasted Cumin Powder: 1/2 tsp
  • Raw Mango Powder: 1/4th tsp
  • Green Chilies: 1; finely chopped (optional)

Method:

  • Whisk thick yogurt/curd to get a smooth consistency. 
  • Now heat oil in a small pan. Add mustard seeds and hing. Let it splutter. Switch off the flame and add curry leaves, salt and red chilli powder. Let it sit in hot oil for 15 seconds and then add this tempering to yogurt and mix well. Keep aside.
  • Cut bread slices in roundels using a bowl or a round cutter and keep aside.
  • Crumble paneer in a plate. Add finely chopped capsicum, coriander leaves, minced garlic, salt, red chilli powder, garam masala, cumin powder and raw mango powder. Mix well. Check for seasoning and your filling is ready.
  • Now take the bread slice and spread the prepared filling on one side. Do not make a very thick layer. 
  • Heat a non stick pan to a medium heat. Brush it with some oil or ghee. 
  • Now put the filling side down. Reduce the flame to the lowest. On the top, apply the prepared tempered yogurt. Do not overload it with curd but put a generous amount so that the bread is coated well. 
  • Cover the slice with a large bowl. The idea is to steam the yogurt side and make the filling side crisp. This should take about 3-4 minutes to cook. Keep the flame low.
  • Cook till bottom side becomes golden brown. 
  • Serve hot with chutney of your choice.

Notes: 

  1. You can choose the filling of your choice. I also make this with potatoes. Just replace paneer with potatoes. 
  2. Always cook bread idli on low flame. Otherwise the bottom side will be cooked and yogurt side will not get time to get set. 
  3. Serve it immediately or the bread will become soggy.
  4. For leftover bread sides, you can toast them in the oven and turn into bread crumbs.
  5. If the yogurt or curd you have is watery, simply line a colander with muslin cloth. Add yogurt/curd and keep it refrigerated for an hour. This will drain the excess whey.

For more quick yogurt recipes you can try out my quick and absolutely delicious Hung Curd Spinach Cheese Sandwiches. 

Do try out this recipe. I promise you will not be disappointed. Let me know in the comments if you do try. Would love to have your feedback. Happy Cooking! 😊

Posted on by — Leave a comment

A perfect and foolproof Jowar Bajra Roti Recipe

When winter rolls around, or when I’m on a diet, there’s one recipe I always turn to: Jowar Bajra Paratha. This wholesome and nutritious paratha is incredibly satisfying and pairs beautifully with jaggery or any curry sabji. Not only is it a staple during colder months, but it’s also a fantastic option for those looking to incorporate more healthful grains into their diet. So lets see how to make perfect jowar bajra paratha.

Ingredients:

1 cup Jowar Flour

1 Cup Bjara Flour

Water as needed

Ghee for Cooking

Instruction:

In a mixing bowl, combine the jowar flour and bajra flour. Gradually add hot water to the flour mixture. Keep adding water until the mixture comes together to form a soft and pliable dough. Knead the dough for a few minutes until it becomes smooth. The hot water helps in binding the flours.

Divide the dough into equal-sized portions to make roti. Take a portion of the dough and dust some flour to prevent sticking. Roll out the ball into a round roti. Heat a tawa on medium-high heat. Place the rolled paratha on the hot tawa. Cook for a minute  Flip the paratha and cook the other side. Apply ghee on both sides for added flavor and to keep the roti moist.

Once both sides are cooked and crispy, remove the roti from the tawa. Serve hot with jaggery or a curry of your choice.

Enjoy your nutritious and wholesome Jowar Bajra Roti! 🌾🍽

Do try out this simple recipe. I am sure you guys will love it. Let me know what other kind of millet roti you make at home in the comments section. It will be great to know.

Posted on by — Leave a comment

Lesua (Gum Berries) Rajasthani Gunda Kairi Ki Sabji

Irrespective of the scorching heat, summer comes with some amazing fruits and vegetables and one of them is lesua. Lesua is a unique berry known for its sticky seed inside. This seasonal vegetable is available only for a few months during the summer and favorite among who enjoy this vegetable. Lesua is often used in various traditional pickles and dishes. Rajasthani gunda kairi ki sabji is summer specialty of Rajasthan now widely used in north part of India too.

Ingredients:

Lesua (Gum berries)
Coriander powder
Garam masala powder
Red chili powder
Amchoor powder
Salt
Mustard oil
Cumin seeds (for tempering)

Instructions:

Begin by boiling the lesua in salted water until they are tender. Once cooked, drain the water and separate the seeds from the lesua.

Heat mustard oil in a kadai (or any frying pan) over medium heat. Add cumin seeds and allow them to splutter. Add the boiled lesua to the kadai and sauté for a couple of minutes. Sprinkle coriander powder, garam masala powder, and red chili powder over the lesua. Stir well to coat the lesua with the spices.

Cook the lesua with the spices for about 2 minutes, stirring occasionally to ensure even cooking. Add amchoor powder and salt to the kadai. Mix well to incorporate the spices evenly. Cook the lesua for another minute to allow the flavors to blend together.

Once the lesua is cooked and coated with spices, remove from heat. Serve the lesua sabji hot with roti or paratha.

We encourage you to try out this delicious lesua sabji and share your feedback with us. If you want to enjoy this seasonal vegetable throughout the years don’t forget to check out our website for authentic lesua pickle.

Happy cooking!

Posted on by — Leave a comment

Indian Cottage Cheese Jaffles- Vegetarian Protein Rich- Ultimate Comfort Food

Did you know, a Jaffle is an Australian name for closed toasted sandwich? It’s an Aussie invention. The first electric jaffle maker was released in 1974 that seal and cut a sandwich. When it comes to the iconic jaffle, there is something about the crispy sealed edges and perfectly cut triangular chambers of gooey goodness that makes them simply irresistible. This ultimate comfort food makes the perfect anytime meal or snack, and takes the humble sandwich to the next level.

I have sweet childhood memories attached to jaffles. My mother would often fix us quick breakfast with leftover sabji from last night, add her own touch of masalas to make it even more flavourful and turn it into delicious jaffles. As a child this used to be one of favourite breakfast options.

These paneer jaffles are my 10 year old and family’s favourite. I am sure every one of you have had jaffles atleast once. Every household has its own recipe. So sharing one out of many of my jaffle recipes with you. These are different, tastes very fresh, summery and of course it’s super healthy. I can bet you are going to love it. Do try!

Recipe: makes 6 jaffles

Ingredients 

  • Indian Cottage Cheese/Paneer: 250 grams
  • Capsicum: 1/2 cup, finely chopped
  • Minced ginger and garlic: 1 tsp
  • Fresh Mint Leaves: Handful
  • Fresh Sweet Basil Leaves: Handful
  • Salt and pepper to taste
  • Italian Seasoning to taste
  • Red pepper flakes to taste
  • Cream Cheese: 2 tbsps (optional)
  • Bread Slice: 12

Instructions 

  • Crumble cottage cheese. To it, add capsicum, minced garlic & ginger, chopped fresh mint leaves, chopped fresh sweet basil leaves and cream cheese. Cream cheese will bring it all together and will also add creaminess. 
  • Now add Italian seasoning, freshly ground pepper, red pepper flakes & salt. 
  • Mix it all well. Apply it on a slice of bread, top it with another slice. Apply butter on both sides and toast it in jaffle iron.
  • Serve hot with ketchup or dip of your choice. 
  • Note: You can store the leftover filling in the refrigerator and use within 3 days.

Substitutes: 

  1. For Vegan option substitute paneer with tofu.
  2. If cream cheese is not available, you can add hung curd/Greek yogurt. 
  3. You can also add vegetables of your choice like bell peppers, shredded carrots or cabbage.

Do try out this simple recipe. I am sure you guys will love it. Let me know what other kind of jaffles you make at home and what is your comfort filling in the comments section. It will be great to know. Stay Healthy! 🙂

Posted on by — 2 Comments

South Indian Coconut Chutney

Coconut chutney is one of the most popular chutneys in South Indian cuisine. It is made round the year and is a common side dish in South Indian households. It is lightly spiced, nutty with natural and refreshing sweetness of coconut. It is made with fresh coconut, green chilli and lentil as prime ingredients. It is then tempered with mustard seeds, asafoetida and curry leaves. 

Though there are several recipes of coconut chutney with their own variations and style but out of all I find this to be the best. Honestly, I don’t feel the need of sambar with dosa or idli when I’ve this chutney as side. It’s pretty good. Also, it is great for kids since it is not spicy and has mild sweetness of coconut. My little one calls this Snowman Chutney. He loves this chutney with idlis, dosa and paniyarams.

You can also check out my other South Indian chutney recipes- Kara Chutney and Tangy Spicy Peanut Chutney. 

Apart from taste, having coconut chutney along with your meals has several health benefits too. 

  • Since coconut is rich in fibre, it can help in easy bowel movement. Eating it during summers and monsoon season can also prevents digestion-related problems such as indigestion and diarrhea.
  • Coconuts are especially high in manganese which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol.
  • They’re also rich in copper and iron, which help form red blood cells, as well as selenium, an important antioxidant that protects your cells.
  • Coconuts are low in carbs and high in fibre and good fats, which may be beneficial for blood sugar control.

Let’s see how we can make this delicious and healthy Coconut Chutney

Recipe

Ingredients: 

  • 1 cup Fresh Chopped Coconut with brown skin peeled
  • 1 inch Ginger roughly chopped 
  • 1 tbsp Lemon Juice
  • 1 small Green Chilli
  • 1 tsp Cumin Seeds
  • 2 tbsps Roasted Channa Dal/Bengal Gram
  • 2 tsps Oil (I like to use either Groundnut or Coconut oil)
  • Rock salt or Salt to taste
  • Water: 1/2 cup or as required 

For Tempering: 

  • 1/2 tsp Mustard seeds
  • 1 sprig Curry leaves
  • A pinch of Hing/Asafoetida

Method: 

  • Wash and pat dry channa dal. Add 1 tsp oil in a pan and roast the dal till golden brown. 
  • Add, coconut, roasted channa dal, lemon juice, ginger, chilli, 1/4th cup water and salt in a blender. 
  • Give a blitz. Now open and scrape off the sides. Add remaining water and blend again to get a smooth paste. You can more water if required but make sure to add little at a time. 
  • For tempering: To hot oil, add mustard seeds, curry leaves and hing. Cook till everything splutters. Pour the tempering over the chutney. Mix well. 
  • Your Chutney is ready to be served. 

Notes: 

  1. If you want whiter chutney, make sure to scrape the brown skin of coconut. 
  2. You can easily make this chutney watery because in the beginning it will feel that you will need more water for blending but add little water at a time while blending.
  3. Use fresh coconut, that’s shell is pale in color than the dark brown colour or dried coconut. Fresh coconut’s chutney tastes the best while the other might taste a little oily. 
  4. Do temper the chutney. It not only enhances the taste but also increases its shelf life. 
  5. You can store the chutney in refrigerator for 3-4 days. It might thicken a little after refrigeration. You can add few tbsps of warm water to loosen it.

Do try this recipe and let me know in the comments section how you liked it. Would love to hear it from you guys. 🙂 Happy eating!