Ingredients:
6 slices sandwich bread (or wheat or plain)
butter for applying
1 large potato, boiled grated
1/2 tbsp. coriander finely chopped
1 cup cheese grated
1/2 tsp. crushed red chilli
salt to taste
1/4 tsp. garlic crushed fine
Method:
Mix potato, cheese, chilli, garlic, salt, coriander. Keep aside.
Butter all slices on both sides. Preheat oven to 180C.
Top all slices with mixture liberally.
Bake in preheated oven for 7 minutes or till toasts are crisp.
Cut in triangles and serve hot with ketchup.
Making time: 20 minutes
Makes: 12 triangles
Shelflife: Best fresh
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Showing posts with label Bombay Special. Show all posts
Showing posts with label Bombay Special. Show all posts
February 20, 2008
Sev Puri
Ingredients:
For puris:
2 cups very fine semolina (soji or rava)
salt to taste
water
oil to deep fry
puri cutter
Other Ingredients:
Green chutney (refer chutneys)
Tamarind chutney (refer chutneys)
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Fine sev
Boiled potato chopped
Onion finely chopped
Grated carrot
Method:
For Puris:
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1 1/2" diameter.
You may use a sharp edged lid of a bottle, if the size is alright.
Remove the frills formed and mix into remaining dough..
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same.
No dough is then put back in frill form.
Method
Choose puris which have puffed.
Make a hole in each as above.
Fill with a tiny bit of potato, grated carrot and sev.
Put a tiny bit of both tamarind and green chutneys in each.
Arrange in serving plate.
Sprinkle crushed cumin, salt, red chilli powder.
Sprinkle finely chopped onions, sev, a handful of puffed rice(optional).
Garnish with finely chopped coriander.
Serve immediately.
For puris:
2 cups very fine semolina (soji or rava)
salt to taste
water
oil to deep fry
puri cutter
Other Ingredients:
Green chutney (refer chutneys)
Tamarind chutney (refer chutneys)
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Fine sev
Boiled potato chopped
Onion finely chopped
Grated carrot
Method:
For Puris:
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1 1/2" diameter.
You may use a sharp edged lid of a bottle, if the size is alright.
Remove the frills formed and mix into remaining dough..
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same.
No dough is then put back in frill form.
Method
Choose puris which have puffed.
Make a hole in each as above.
Fill with a tiny bit of potato, grated carrot and sev.
Put a tiny bit of both tamarind and green chutneys in each.
Arrange in serving plate.
Sprinkle crushed cumin, salt, red chilli powder.
Sprinkle finely chopped onions, sev, a handful of puffed rice(optional).
Garnish with finely chopped coriander.
Serve immediately.
February 18, 2008
Usal Pav
Ingredients:
1 cup green peas
1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala
1/4 tsp. crushed cumin seeds
salt to taste
6-8 pavs
To garnish:
chopped onions, fine sev, lemon quarters
Grind to a paste:
1 small bunch fresh coriander
8-10 green chillies
1/2 cup fresh coconut grated
Method:
Heat oil in a heavy large vessel.
Add paste and stirfry for 2 minutes.
Add 3 cups water and bring to a boil.
Add all other ingredients, stir and boil.
Simmer for 15-20 minutes, stirring occasionally.
Cook till oil separates, floats on top and peas are soft.
Check, add more chillies or garam masala if desired.
Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.
To garnish: sprinkle some 'indian sev' over individual bowls.
Making time:30 minutes
Makes:3-4 servings
Shelflife:2 days refrigerated, (Frozen 2 months)
1 cup green peas
1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala
1/4 tsp. crushed cumin seeds
salt to taste
6-8 pavs
To garnish:
chopped onions, fine sev, lemon quarters
Grind to a paste:
1 small bunch fresh coriander
8-10 green chillies
1/2 cup fresh coconut grated
Method:
Heat oil in a heavy large vessel.
Add paste and stirfry for 2 minutes.
Add 3 cups water and bring to a boil.
Add all other ingredients, stir and boil.
Simmer for 15-20 minutes, stirring occasionally.
Cook till oil separates, floats on top and peas are soft.
Check, add more chillies or garam masala if desired.
Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.
To garnish: sprinkle some 'indian sev' over individual bowls.
Making time:30 minutes
Makes:3-4 servings
Shelflife:2 days refrigerated, (Frozen 2 months)
February 15, 2008
Medhu Vada
Ingredients:
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry
Method:
Wash and soak dal and rice together in plenty of water overnight.
Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.
Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry
Method:
Wash and soak dal and rice together in plenty of water overnight.
Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.
Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.
February 12, 2008
Bhelpuri Chat (Bombay special)
Ingredients
1 puffed rice (1 carton rice
1 krispies may be
1 pkg bhel mix or sev
2 cup mashed boiled potatoes
1 (mashed crudely and
1/2 cup chopped fresh coriander
1 leaves (a.k.a chin
3 tablespoon freshly roasted and ground
1 cumin
1 to taste green chillies
1 freshly ground black pepper
1 to taste tamarind
1 to taste jaggery (or brown sugar)
1 cup chopped onions.
Directions: How to Cook Bhelpuri
1. First boil the potatoes. Mash them and salt them, add pepper to taste. Add some coriander leaves too.
2. Roast the cumin and grind it.
3. Dissolve about 4 tbsp of Tamarind concentrate in 1 cup of hot water, and let it simmer to thicken gradually. Dissolve the jaggery (or sugar) till the sauce becomes tart and slightly sweet. (You may add some salt and ground red paprika, if you want to). The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl.
4. On your plate, serve yourself the rice-bhel mixture, add the potatoes, then the onions, chillies, dust the cumin powder over it. Then pour the sauce. Top with the coriander garnish. (Add salt/pepper to taste).
5. Mix the goop in your plate and eat it soon.
Note: This is a concoction that I often bought from street vendors in India. My mouth still waters whenever I think of Bhel. The recipe presented here was taken off the net and I haven't had a chance to try it yet. I include the note from the contributors:
Warning: this recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the readers, to their taste. Purists will have to go to an Indian grocery shop. Deviationists may use substitutes) The most important thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it until serving, and do so on your plate.
1 puffed rice (1 carton rice
1 krispies may be
1 pkg bhel mix or sev
2 cup mashed boiled potatoes
1 (mashed crudely and
1/2 cup chopped fresh coriander
1 leaves (a.k.a chin
3 tablespoon freshly roasted and ground
1 cumin
1 to taste green chillies
1 freshly ground black pepper
1 to taste tamarind
1 to taste jaggery (or brown sugar)
1 cup chopped onions.
Directions: How to Cook Bhelpuri
1. First boil the potatoes. Mash them and salt them, add pepper to taste. Add some coriander leaves too.
2. Roast the cumin and grind it.
3. Dissolve about 4 tbsp of Tamarind concentrate in 1 cup of hot water, and let it simmer to thicken gradually. Dissolve the jaggery (or sugar) till the sauce becomes tart and slightly sweet. (You may add some salt and ground red paprika, if you want to). The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl.
4. On your plate, serve yourself the rice-bhel mixture, add the potatoes, then the onions, chillies, dust the cumin powder over it. Then pour the sauce. Top with the coriander garnish. (Add salt/pepper to taste).
5. Mix the goop in your plate and eat it soon.
Note: This is a concoction that I often bought from street vendors in India. My mouth still waters whenever I think of Bhel. The recipe presented here was taken off the net and I haven't had a chance to try it yet. I include the note from the contributors:
Warning: this recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the readers, to their taste. Purists will have to go to an Indian grocery shop. Deviationists may use substitutes) The most important thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it until serving, and do so on your plate.
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