Hummus and Cucumber Sandwich

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Easy and delicious sandwich recipe with goodness of hummus and cucumber….

Ingredients:

3/4 cup boiled chick peas

1 tsp sesame seeds

3 tbsp olive oil

4 cloves garlic

1 tbsp lemon juice

2 tbsp yogurt

Salt to taste

Cucumber, sliced

Chilli flakes

8 Bread slices

Method:

• Roast sesame seeds for a minute. (They should not turn brown.)
• Combine the sesame seeds, garlic, lemon juice, curd, oil, salt and blend in a mixer to a smooth paste.
• Add the cooked chick peas and blend again till smooth. If the mixture is too thick, add 2 to 3 tbsp of the strained water and blend well.
• For sandwich, spread generous amount of hummus on a bread slice, layer cucumber and then sprinkle chilli flakes.
• Cover with other slice. Grill or enjoy as it is….

Bottle gourd Cutlet Burger

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Healthy way to have burger and yummy way to have bottle gourd…..

Ingredients:

For Cutlets:

1 small bottle gourd (1 cup grated)

3 medium potatoes, boiled and grated

2 slices whole wheat bread, grind to crumbs

1 tbsp garlic paste

3-4 green chillies, finely chopped

4 tbsp green coriander, chopped

2 tsp cumin powder

1/2 tsp dry mango powder

¼ tsp red chilli powder (optional)

Salt to taste

Oil to shallow fry

For burger:

4 burger buns

4 cheese slices

Sliced tomato and cucumber

Butter to toast

Tomato Ketchup

Method:

• Soak grated bottle gourd in hot water for 1/2 min and strain out in cold water.
• Squeeze out all water and mix with all other ingredients for cutlets.
• Shape cutlets and shallow fry them till they turn golden brown on both sides.
• Spread butter on bun and slightly toast them and spread ketchup on both sides.
• Place sliced tomato, cucumber, cutlet and then cheese slice and enjoy !!!!

Veggies with Spring onion Crumble

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Delectable and healthy baked dish full of veggies with spring onion crumble….Bon Appétit  !!!

Ingredients:

1 ½ cups Mix veggies, chopped

1/4 cup mayonnaise

1 tsp red chilli sauce

1 tsp dried herbs

1 tsp olive oil

Salt to taste

1/4 cup grated cheese

For the crumble:

4-5 spring onion stalks, chopped

1 bread slice

1 clove garlic

1 green chilli

Salt to taste

1/2 tbsp oil

Method:

• Wash and chop all the vegetables. Blanch few veggies like potatoes, carrots and cauliflower.
• In a bowl mix together mayo, chilli sauce, dried herbs, oil and salt.
• Add veggies to the bowl and mix till well coated with mayo dip.
• Grind all the ingredients together for the crumble.
• In a baking dish, spread layer of veggies at the bottom.
• Cover with spring onion crumble and add grated cheese over the top.
• Bake in preheated oven at 180 deg C for 15-20 min or till cheese melts.
• Serve hot.

Corn Tortizza

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An easy-to-make, yummy recipe prepared using Corn Tortillas with pizza toppings.

Ingredients:

For Corn Tortillas:

1/2 cup maize flour

1/3 cup plain flour (maida)

2 tsp oil

1/2 tsp salt

Lukewarm water

For Pizza Toppings:

1/2 cup corn, boiled

1/2 cup sliced onion

1/2 cup chopped green capsicum

1/2 cup mozzarella cheese, grated

Pizza sauce

Dried herbs and chilli flakes

Method:

• Shift both the flours and add oil and salt. Mix well.
• Make smooth dough using enough warm water, keep aside for 20 min.
• Roll out the dough into thin rounds with the help of a little flour. (or roll between two cling films)
• Cook lightly on a tava (griddle) and keep aside.
• Preheat oven at 200 deg C.
• On each tortilla, spread 1 tbsp pizza sauce, add all the vegetables and finally top
  grated cheese.
• Bake for 5-7 min or till cheese melts.
• Sprinkle dried herbs and chilli flakes and serve hot.

Rajma Tikki Sandwich

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A filling and healthy sandwich…. has goodness of beans and vegetables.

Ingredients:

For Rajma Tikki:

1 cup kidney beans (Rajma)

1 onion, finely chopped

1-2 green chillies, chopped

1 tsp ginger-garlic paste

1 tbsp fresh coriander, finely chopped

1/2 tsp red chilli powder

1/2 tsp garam masala

1 tsp chaat masala

Salt to taste

Oil for shallow frying

For Sandwich:

8 Brown bread slices

Cheese slices

Cucumber slices

Tomato slices

1/2 cup grated cabbage

Method:

• Wash and soak rajma overnight. Drain and grind without water. Take out in a bowl.
• Add in onion, garlic-ginger paste, green chili, and coriander, salt and mix well.
• Mix in salt, red chilli, garam masala and chaat masala. Divide mixture in equal balls.
• Shape balls and shallow fry them till golden brown on both sides.
• Slightly toast the bread slices with some butter.
• Place rajma tikki on one slice then layer all vegetables and top with cheese slice and final cover with another slice of bread.
• Gently press the sandwich and serve hot with ketchup.

Spinach and Corn Quiche

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Enjoy weekend brunch with yummy and sizzling hot  “Spinach-Corn Quiche”…

Ingredients:

For Short Crust Pastry or the base:

1 ¼   plain flour

60 gm cold butter (cut in small cubes)

A pinch of salt

1-2 tbsp ice cold water

For Spinach-Corn Filling:

2 cups shredded spinach

3/4 cup boiled sweet corn kernels

2 tbsp butter

Half of onion, finely chopped

1 tbsp plain flour

1 cup milk

1/4 cup grated processed cheese

Salt and black pepper powder to taste

1/4 cup grated mozzarella cheese

Method:

For Short Crust Pastry or the base:

• Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture.
• Knead lightly with cold water to form a dough. (Don’t over work)
• Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
• Roll out dough into ¼ inch thick disc and larger than the size of the pie dish.
• Spread rolled dough into a greased loose-bottomed tin. Pinch sides.
• Prick lightly with a fork. Bake at 200 °C in a preheated oven for 20 min.

For the Spinach and Corn Filling:

• Heat the 1 tbsp butter in a pan; add the spinach and saute till it wilts.
• Add the corn and sauté for 1 minute. Keep aside.
• Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 min.
• Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Remove from flame.
• Now add cheese, salt and pepper and mix well. Turn off the flame.
• Add spinach-corn to the sauce and mix well.

For the quiche:

• Spread the mixture over the short crust pastry.
• Sprinkle cheese on top and bake in a pre-heated oven at 180°C for 8-10 min or till the cheese melts.
• Cut into wedges and serve hot with any soup….

Bean Burritos

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Mexican wrap with healthy and delicious filling combined with cheese and salsa....

Ingredients:

4 tortillas

1 cup kidney beans

1 large onion, finely chopped

3 tbsp chilli tomato sauce

1/2 cup tomato puree

1 tbsp butter

1 tsp oil

Salt to taste

For topping:

Tomato salsa

Sour cream

Grated cheese

Sliced Onion

Sliced capsicum

Method:

For the Filling:

Soak the kidney beans overnight, boil and drain.

Heat oil and butter together and cook chopped onions till transparent. Add the beans and mix well.

Stir in the tomato puree, sauce and salt.

Cook till the gravy thickens, mash the mixture slightly and keep aside.

For serving:

On tortilla, spread some bean mixture, salsa and sour cream. Sprinkle the onions, capsicum and cheese.

Wrap it and serve with sauce.

Sending to Gujaratizaika"s 1st Anniversary Celebration,  Guru'sCooking 

             

Home-made Pasta in Tomato-garlic Sauce

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Relish yourself with home-made, whole wheat pasta cooked in tomato-garlic sauce….

Serves 2

Ingredients:

For the pasta:

75 gm whole-wheat flour (atta)

25 gm flour (maida)

¼ tsp salt

A pinch of semolina or rawa

Warm water to knead

For tomato-garlic sauce:

2 tbsp olive oil

1 tsp garlic, crushed

2 large tomatoes, finely chopped

4-5 basil leaves

½ tsp dried herbs

Grated cheese (optional)

Salt and pepper to taste

Method:

For the pasta:

• In a large bowl, add both the flours with salt and knead like regular dough with some water (like chapatti dough).
• Cover it and keep aside for half an hour.
• Now roll the dough into thin round shaped disc on lightly dusted surface. Cut out into any shape you like. (I rolled into rectangular shape and cut into thin strips for fettuccine pasta)

• Sprinkle rawa or suji on pasta so that it does not stick together while boiling.
• Heat 2 ½ cups water in large pan add pasta and boil for about 3-5 min, it will take less time than dry pasta. (Do not overcook as it cooks in the pan also when you add it to the sauce.)

Pasta boiling in water

For the sauce:

• Heat oil in a pan. Add garlic. Saute.
• Add the chopped tomatoes with salt and pepper. Add basil leaves.
• Add some water and cook till sauce consistency.
• Strain the pasta out and add it to this pan. Toss it well.
• Add dried herbs and grated cheese and serve hot.

( Pasta platter served with Ginger ale) 

Red Bean Quesadillas

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Delightfully simple and tasty Quesadillas with red kidney beans served with salsa and guacamole dip. Perfect Treat!!!!

Ingredients:

6 tortillas

1 cup kidney beans (rajma), soaked overnight and cooked

3 -4 Garlic cloves, finely chopped

1 onion, finely chopped

1 cup cheddar cheese, grated (Can use more if you like J)

2 tomatoes, chopped

1/2 cup green bell pepper, chopped (I used red-yellow bell peppers also)

2 tsp Oil

Salt to taste

1 tsp Mexican Seasoning

For Mexican seasoning: Ground together in a mixer

2 tsp chill flakes

1 tsp oregano

1 tsp cumin seeds, roasted

For Salsa Sauce:

1/2 cup tomato puree

2 tsp tomato sauce

1/2 tomato, finely chopped

1 tsp Coriander leaves, finely chopped

1/4th tsp Mexican seasoning

Method:

• Heat oil in a pan. Add garlic, onion and stir for 2-3 min on low flame till soft.
• Add tomatoes, mexican seasoning and salt and sauté for another 4 -5 minutes.
• Now add bell peppers and the boiled red kidney beans, slightly mash the beans while cooking for it to cook properly.
• Add some 1/2 cup water or as required and let it cook for about 5-6 minutes or completely dry. Keep aside.
• Take tortilla and fill it half with the prepared red kidney bean filling.
• Sprinkle grated cheese on top. Fold the tortilla in half. Repeat for all other tortillas.
• Now take another pan and heat some oil in it.
• Put the prepared tortillas in the pan and cook it for 1-2 minutes, or until they are crispy and brown on both sides or grill them.
• Cut the tortillas into triangles and serve with the salsa, guacamole and sour cream dip.

  

For Salsa: Mix the tomato puree, tomato sauce, tomato, coriander and mexican seasoning, in a bowl to make Salsa sauce.

Note: You can use left over rotis in place of tortillas and can make vegetable filling also.

Spicy Parathas

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Spicy Paratha is easy and filling and tastes best when eaten with pickle and curds. A must try!!

Ingredients:

2 Cups Wheat flour

1 Onion, finely chopped

1- 2 Green Chillies, finely chopped

2 tbsp coriander leaves, finely chopped

1/4 tsp anardana powder

1/2 tsp red chilli powder

1 tsp garlic chutney

1/2 tsp Carom seeds

Salt to taste

1 tbsp oil

Ghee or Oil to cook the paratha

Method:

• Mix wheat flour, onions, green chillies, garlic chutney, carom seeds, coriander leaves, salt, red chilli powder, and 2 tbsp oil and knead stiff dough by adding little water.
• Make equal round portions out of this dough. 
• Roll out each portion in a shape of paratha. Heat a tawa (griddle) and grease it with some ghee/oil.
• Gently place a rolled out paratha on it and cook it from both sides evenly by applying ghee.
• Serve spicy paratha hot with curd or any chutney.