Masala Egg Toast

Ingredients:

1. 4 slices of bread
2. 2 eggs
3. 1/2 medium onion
4. 1/4 green chilly
5. 1/4 tomato
6. 1/2 tsp cilantro leaves finely chopped
7. salt to taste.
8. milk if required.

Method:

1. Finely chop tomato ,onion,green chilly and cilantro and beat with egg.If you like a nice coating over the bread and want to increase the batter,add 2-3 tbsp of milk(this is optional).
2. Put this batter into a plate.
3. Dip bread in the mixture to get an egg coat(it should also contain the onion-tomato etc-if it does not do step 5).
4. Place it on tawa and put a drop of oil(can avoid oil for good non-stick tawa).
5. Put some of the onion-tomato mixture on top of the slices on either side before they start to fry.
6. Fry on medium flame.
7. serve hot.

 

Ceylon parota

Preparation time:20mts,sitting time:2hrs,serves:3*about 8 large ones can be made.

 

When I was very small(I dont remember how old),my dad had employed a helping hand -Ambadi who used to do odd things around the house.He occasionally used to help mom in the kitchen ,when my mom wanted a break and most often it was to make Kerala parota.Even in those days I used to be inspired the way he used to make those soft layered parota in a just few mts.

He was a good cook,we missed him when he decided to leave employment and go back to him home town.Before he left he tried passing on the method to make Kerala parota to my mom,she did not have much patience for that and in turn Ambadi taught her to make ceylon parota which we have been eating ever since.

What you need:

1. 1 Cup water
2. 1/2 tsp salt
3. 3 cups all purpose flour
4. 2 tbsp  oil
5. 1/4  tsp baking soda
6. 1 tsp sugar

Method:

1. Mix all these ingredients except the oil into to a  soft dough.
2. To this add the oil  and mix the dough to make a slicky dough (control the oil if it turns slicky with less oil)and keep it for 3-4hrs.
3. 
4. Make balls of dough size of large lemon.
5. On a surface apply some oil,to prepare for flattening the parota.
6. Place a  ball of dough and slowly press the center and with finger tips towards the outside.Alternately lightly use rolling pin to strech the dough outward to make a thin film.
7. Keep doing this till the dough has expanded to a full size( map of america or any any country of your choice) and thin film.
8. 
9. Meanwhile heat the tawa/girdle,when it is hot,remove the parota from the surface and place on tawa,apply little oil if needed and fry on both sides for 30-40 secs till both sides are done.
10. 
11. Serve hot with masala curry.

 

Bread Masala

During our college days,we used to frequent our Library Canteen after class to eat the special “Bread Masala”.We used to get both veg and egg version of the same ,,and to us hungry student this with a cup of T which used to cost us a total of Rs.4.50/- was a steal .

I introduced this to my daughter on a weekend morning,when I had nothing else planned.She refused to eat it citing that the red color suggests that it is very spicy,after a busy morning of Ice skating class my daughter came back and started scouting around for food to eat.When she came across the plate she had discarded in the morning.She started eating it and fell in love with it.

Before going to school today,she told me to make this for her evening snack and here it is.

Things you need:

1. 6 Slices of bread cut into peices.
2. 1/2 large onion medium chopped.
3. 1 1/2 Tomato chopped
4. 1/2 tspChilly powder
5. salt to taste.
6. 1 Egg (optional-if you have an agenda to get some eggy taste)
7. a small bunch of coriander -chopped.

Method:

1. In a skillet,add  some oil and fry the onion for about 8mts till golden brown.
2. Add chilly powder and salt,and fry for 1mt.
3. Add tomatoes,and fry for about 6-7mts ,til the tomatoes are mushy.
4. Add the Egg and whisk around till it is mixed well and egg is fairly cooked(Avoid this step if u have no intention of using egg)
5. Add the Bread pieces and mix well.
6. Garnish with chopped coriander.
7. Serve with a nice hot cuppa kapi/coffee.
8. 

 

Methi Paratha-Indian bread with fengreek leaves

Preparation time:10mts,Serves:4-5

This is a recipe from my MIL which she oftenly uses  to get her sons to eat this healthy leaves.Though her paratha is much more thinner than what is shown in this picture but nevertheless they both taste awesome,soft and tasty.

I have made a less oil and healthier version of the paratha,the traditional paratha is fried with generous amount of ghee/clarified butter but I mostly use very less oil/butter /ghee to made roti since my idea behind eating this is to avoid those in the first place.

In your trial u can choose to  use it based on what you feel is adequate.

What you need:

1. 1 1/2 Cup of Fenugreek Leaves.
2. 1/4 tsp Garam Masala
3. Salt to taste
4. 1/2 Cup water.
5. 4-5 Cups Unbleached Whole Wheat Flour.

How to make:

1. Chop the Methi leaves and put it into a bowl.If you are using frozen Methi leaves,defrost it and use the water for binding.Add water if using fresh leaves.
2. Add salt and garam masala and mix well.
3. Add the flour,mix and then kneed it to make a dough.
4. Keep for atleast 30mts-1hr.
5. Make balls of the size of a tennis ball.
6. On a lightly floured surface,roll it out using rolling pin,into a round thin shape a size between Dinner plate and side plate.
7. You may use flour  if the roti starts sticking to the base in the process of rolling out(apply some flour on either sides of it)
8. On a flat girddle-heated,apply little ghee(clarified butter)/oil and place the rolled out roti.
9. Apply little oil on the open side.
10. Fry on one side for about 30sec before flipping over to the other side.
11. Fry on this side for about 30sec and flip to see if they are begining to brown,if notfry till fried spots appear in light brown on either sides.
12. Remove from girddle.

 

Healthy Sandwich

One of these days,I had not planned for a break fast ,when I mean “planned for” I am essentially referring to an Indian Breakfast — Dosa,Idli,Upma and as such.

My better half(I wonder why we say BETTER ,,why do we undermine self??) ,so,ok,my Other Better Half was in no mood to eat Cereals .Running late for office I did not have much of time to rack my hardly used cooking brain.When this sandwich struck me!

These are those yummy sandwichs our mom used to make and which u get at all Juice Corners in Bangalore.It is healthy for it uses raw and cooked veggies,less salt,Whole wheat bread and Coriander leaves for its chutney.With the Chutney it gives a very Indianish flavour to the otherwise continental item.

The Cilantro is a wonderful source of Vit C,have anti bacterial properties and aids in digestion.

Yes I am referring to the Vegetable Sandwich from the Juice Junction.!!!

Essentially one can add,any veggies one likes in this grated carrots,lightly cooked peas etc,Grated Cheese,which I have avoided to keep it less caloric;but my Potato lover hubby prefers the King of Vegetable…Alooo aka Potato.

Therefore what you see here is a simple version of the sandwich.

Additional advantage is that,we can store the below mentioned chutney in the refrigerator and use it for Dosa’s or for quick Sandwich’s over the week and is good for a fail over.

Preparation time:5-10mts,cooking time:1mt.Serves upto 20 Sandwhichs(2 slices of bread ea)

Ingredients:

1. 1 Cup Grated Coconut
2. 1 Large Bunch of Cilantro/Coriander leaves.
3. 1-1 1/2 Green Chilly.
4. Some tamarind.
5. Sliced Tomato
6. Cooked ,Peeled & thin sliced Potato
7. Finely chopped Onions.
8. Tomato Ketchup
9. Salt to taste.
10. Slices of bread

Method:

1. Grind items 1-4 into a fine paste along with adequate salt- Cilantro chutney
2. On the first slice of bread,smear a thin layer of the above mentioned chutney.
3. On this place the chopped onion,a layer of sliced tomato,a layer of sliced Potato .
4. Sprinkle some salt over this.
5. On the second slice smear a thin layer of the tomato ketchup.
6. Now place this slice over the first slice,with the side having ketchup facing the vegetable on the first slice.
7. Apply wee bit of butter before frying this on a pan on either sides to turn  an even light brown.
8. Slice diagonally and serve.

 

Naan

Preparation time:10mts Serves-5-6

Ingredients:

1. 3 1/4 Cups All Purposes Flour
2. 3 tsp Sugar
3. 3/4 tsp Active dry yeast
4. 2 tbsp Yogurt
5. 1/4 cup warm Milk
6. 2 Cup warm water.
7. Salt to taste.
8. Some flour for rolling the naan.

Method:

1. Mix Yeast,sugar,warm water,milk,yogurt  in a bowl and let it ferment for 10mts.
2. Add the flour and mix to make a sticky dough.
3. Keep covered with towel,till it doubles in size.
4. Take a Portion of the dough of the size of tangelo and roll it out.
5. Fry on a tawa,with little ghee on either side.
6. Once it is fried cover and cook each side for about 30sec.