Cheese Potato Sandwich

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Enjoy breakfast with healthy, yummy and easy to make Cheese Potato Sandwich….

Ingredients:

8 Brown bread slices

4 medium potatoes, boiled & mashed

100 gm cottage cheese (paneer), crumbled

1 cup cheese, grated

1 tsp black pepper powder

1 tbsp parsley, chopped (optional)

1/4 cup capsicum, finely chopped

Salt to taste

Butter or Ghee

Method:

• Mix potatoes, capsicum and paneer in a bowl and microwave for 30 sec on high power.
• Add in parsley, salt and pepper.
• Spread potato mixture on bread slice, add grated cheese and cover with another slice.
• Apply butter on both sides and toast on griddle or in sandwich maker.
• Cut diagonally and serve hot with milkshake or fruit juice.

Cottage Cheese Stuffed Aubergines

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Soft and cheesy aubergines stuffed with Cottage cheese, capsicum and garlic is best to compliment with salad and soup….

  

Ingredients:

8 small  Aubergines / Brinjals

100 gm Cottage Cheese (paneer), crumbed

1 tsp garlic, finely chopped

1 tsp parsley, chopped

2 tbsp capsicum, finely chopped

½ tsp black pepper powder

50 gm mozzarella cheese, grated

1 tbsp olive oil, plus extra for drizzling

1 tbsp lemon Juice

Salt to taste

50 gm bread crumbs

Method:

• Cut into half length-ways and scoop out the insides with a knife. Keep aside.
• Preheat the oven to 190° C.
• Sprinkle the 1 tsp lemon juice over the aubergines to prevent discoloration.
• Brush aubergines with little oil, season with salt and place in a baking dish. Cover with foil and bake for 10 min.
• In a pan heat oil and cook the scooped out aubergine insides for 2-3 min.
• Cool and add in the cottage cheese, parsley, garlic, capsicum, cheese, lemon juice, salt & pepper.
• When the aubergine shells are tender, remove and fill with the cheese mixture.
• Cover with bread crumbs and drizzle some oil over, and return to the oven.
• Bake for 5 minutes. Switch the oven function to Grill and cook for 5 min more or till the top is lightly browned.
• Serve hot with salad and soup.

Hara Chana Patties

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Make Nutritious and Crispy “Hara Chana Patties” to give a Healthy Treat…..

Ingredients:

1 cup Green Chickpeas (hare chane), soaked overnight        

1-2 Green chilli, finely chopped

1 medium Onion, finely chopped

1/2 tsp Garam masala powder

1/2 tsp Cumin powder           

1 tsp Garlic paste

1/2 tsp dry mango powder

2 tbsp Yogurt

2 tsp Roasted chana dal powder

1 tbsp Fresh coriander leaves, chopped

Oil for shallow frying

Salt to taste

Method:

• Boil the soaked chana along with salt, cool and grind.
• To chana mixture add the remaining ingredients and mix well to a smooth mixture. (if mixture turn soft add 1-2 tsp roasted chana dal  powder)
• Divide the dough into equal parts and shape them into roundels.
• Heat oil in a pan and shallow-fry patties till golden brown on both the sides or grill.
• Serve hot with ketchup or green chutney. 

Pineapple and Almond Cake

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An exotic combination of pineapple and almonds make this cake everyone’s favorite….

Ingredients:

4 slices of tinned pineapple, chopped

1/2 tin (200 gm) condensed milk

3/4 cup flour

15-20 chopped almonds

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp pineapple essence

1 tbsp pineapple crush

1/2 cup oil

A drop yellow color

Method:

• Shift flour, baking soda and baking powder in a bowl and keep aside.
• Beat condensed milk with electric beater on high speed for 4-5 min or till light and fluffy.
• Add pineapple essence and crush and beat again to mix well.
• Add oil in small batches and beat well to combine all.
• Add flour mixture and mix with a wooden spoon. Add color and mix again.
• Mix in pineapple pieces and chopped almonds well.
• Pour the prepared batter in greased tin.
• Bake in preheated oven at 160 deg C for 35-40 min or until done.

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.

Apple Walnut Cake

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Scrumptious Apple-Walnut cake, best to serve at your tea-time party….

Ingredients:

1 ¾ cup flour  

1 cup apple

1/4 cup crushed walnuts

1 cup buttermilk (1/4 cup curd mixed with 3/4 cup milk)

1 tsp baking soda

3/4 cup brown sugar

1/2 cup oil

1 tsp cinnamon powder

1 tsp vanilla essence

Method:

• Mix flour, sugar, baking soda and cinnamon powder in a bowl till well mixed.
• Add buttermilk, oil, vanilla essence and stir till smooth.
• Mix chopped apple and walnuts with 1 tsp flour and add to the cake batter.
• Transfer batter to a greased baking tin.
• Bake in a preheated oven at 170 deg C for 30-35 min or till done.
• Let it cool and then serve.

Paneer in Almond Gravy

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Fresh Paneer cubes indulge in rich and delicious Almond based gravy…..

Ingredients:

1 cup paneer, cut into cubes

1/4 cup tomato puree

1 tsp ginger-garlic paste

1/2 tsp chilli powder

1/4 tsp garam masala

1/4 tsp cumin powder

1/4 tsp coriander powder

1 bay leaf

1 black cardamom

1 tbsp fresh cream

3 tbsp oil

Salt to taste

1/2 tbsp chopped coriander

15 almonds, soaked in warm water

2 whole dry red chillies, soaked

1 medium onion, roughly chopped

Method:

• Remove skin of almonds and grind with red chillies and onions to a smooth paste.
• Heat oil in a pan; add bay leaf and black cardamom.
• Add almond paste, ginger-garlic paste and cook till oil separates.
• Mix in tomato puree, dry spices and cook covered for 4-5 min. (cook with some hot water, if gravy turn dry)
• Add paneer cubes, cream and stir well. Cook for another 1 min.
• Serve hot garnished with chopped coriander leaves.

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….

Pasta and Cheese Canapes

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Quick and yummy recipe prepared from canapes filled with pasta and veggies…

Ingredients:

15-20 canape cases (I got ready made)

1/2 cup boiled pasta

1/2 tbsp dried herbs

1/2 cup finely chopped veggies (bell peppers, cabbage, onion)

Salt to taste (optional)

1/2 cup grated cheese

Method:

• In a bowl, mix pasta, veggies, and dried herbs and keep aside.
• Before serving, mix in salt and fill mixture in the canape cases.
• Top with grated cheese.
• Bake at 150 deg C for 5-7 min or till cheese start to melt and canapes turn crispy.
• Serve hot with tea or coffee.
• You can top same filling on bread or biscuits also.

Chocolaty Cinnamon Cookies

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Celebrate "World Food Day"

Relish yourself with cinnamon flavored cookies dipped in a bit of chocolate…

Ingredients:

1 cup Flour

75 gm white butter

5 tbsp castor sugar

1/2 tsp cinnamon powder

1/2 tsp baking powder

1/2 cup semi-sweet grated chocolate

1 tsp butter

Method:

•  Sift Flour, cinnamon powder, baking powder in a bowl and mix well.
• In a large bowl, beat the butter by adding 1 tbsp sugar at a time till light & fluffy.
• Add flour mixture and gently mix with light hands to form dough. (Add 1 tbsp of milk, if required)
• Roll out dough into disc and cut into desired shape with cookie cutter.
• Bake in preheated oven at 160 deg C for about 15-20 min.
• Remove & cool on wire rack.              
• Melt chocolate on double boiler; add butter and stir with a wooden spoon and until it has completely melted.
• Dip one end of each cookie in the melted chocolate and place it on baking sheet. Repeat with all cookies.
• Keep in the refrigerator for about 10 minutes, or until the chocolate has hardened.