Posts filed under ‘bread’

Bread boats filled with spinach, eggs & Del Monte Sandwich spread

Bread boats filled with spinach, eggs & Del Monte Sandwich spread is a fun way to serve breakfast. This stuffed bread makes for a perfect Sunday morning breakfast to share with friends and family or a handy on- the- go snack.

Continue Reading October 26, 2016 at 2:08 am Leave a comment

Bake your own Bolillos to make Mexican Tortas!

Tortas make a great meal/snack for a small get-together with family or friends or a kiddie party. Make the different components and let everyone assemble their own sandwiches. This ,a pitcher full of Margarita or Mojito or Sangria (or any other drink) is my version of a homemade Happy Meal!

Continue Reading July 9, 2016 at 3:03 pm 4 comments

The Misal Pav burger!

The hot Summer, Exams, work, Summer camps  and a rather long recipe delayed this post. Did I mention the heat? It’s still hot but finally I am back with The Misal Pav Burger recipe.

As I said in my earlier post, the idea for this burger kept hovering in my head for a long  time. I kept thinking of various combinations to make the patty, the sauce and the toppings. Finally when I baked the Kummelweck rolls, I decided to go ahead with whatever ingredients I had in my pantry. Moth beans or Matki are a staple in our house. Matki sprouts are usually found in my fridge, since everyone loves the Usal (curry) made with it.

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The burger patty here, is made using sprouted Matki and potato+breadcrumbs as a binder. I have found a new shop in Nasik -Aarogyam, which sells Nagli/Whole wheat and sprouted wheat bread. So this time the Patty has Nagli breadcrumbs. You can use whole wheat or white breadcrumbs too. Mom made fresh Kanda Lasoon Masala, so the patty was spiced with my Mom’s homemade fiery love 🙂

Raw mangoes are were in season and I made a shortcut Methamba (Mango Chutney). My brother got me a bottle of Roopak’s Aachari masala, along with other spices. I cooked the raw mangoes and spiced them with this Readymade Aachari masala. The masala is awesome by the way 🙂

Misal Pav burger

The other element that I added to the burger was the fiery Masala Chutney. Masala Pav, is a favourite street food here- a bun or the Bombay Pav is served with a spicy Onion-Tomato masala chutney made using Pav Bhaji masala. I substituted the Pav Bhaji masala with the Kanda Lasoon masala. I was apprehensive when I put together all the elements of this Misal Pav burger , but it turned out so good that the son gave it ’the Best Burger ever’ thumbs up!

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The Misal Pav burger recipe

Makes about 5-6 burgers

Ingredients:

5-6 burger buns or Laadi pav

~2-3 Tomatoes Sliced

1 large onions sliced

1 cucumber sliced

Few sprigs fresh coriander leaves

For the Patty:

1 cup sprouted moth/matki beans cooked in salted water (just cooked, not mushy)

1 potato cooked,peeled and mashed

¼  cup bread crumbs or as required

2-3 tbsps Chopped coriander

1 small onion chopped

3-4 garlic pods chopped

2 tbsp crushed roasted peanuts

1 tsp green chili paste or red chili powder to taste

1-2 tsp Kanda Lasoon masala

Salt to taste

Oil for shallow frying

For the Mango Chutney

1 raw mango cubed

3 tbsp grated jaggery or more to taste

1-2 tsp Aachari masala

Salt to taste

2-3 tsp oil

For the Onion-Tomato chutney

1 onion chopped

1 tomato chopped

2-3 garlic cloves sliced

2 tsp Kanda lasoon masala

½ -1 tsp red chilli powder

3-4 tsp oil

Salt to taste

Method:

For the Patty

Mix all the ingredients for the patty except the oil.

Make ~ 5-6 balls of the mixture and flatten into a patty

Shallow fry in hot oil in a nonstick pan  till browned on both sides

For the Mango chutney:

Heat oil in a pan.

Add the chopped mangoes, jaggery and salt. Cook for 5 minutes or till the mangoes are just cooked.

Add the Achari masala and cook for 1-2 more minutes.

Take off the heat and cool.

For the spicy chutney

Heat oil in a small pan.

Add the garlic and onion and sauté for 1-2 minutes

Add the tomatoes and cook for 2-3 minutes more

Season with salt and spices

To assemble the burger:

Cut the burger buns in half.

Add 1-2 tsps of the spicy chutney.

Place slices of tomato, Cucumber,onion and coriander leaves

Place the patty on the salad.

Top with the tangy Mango chutney and then top with the other half of the bun

Serve immediately

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May 28, 2015 at 5:57 pm 1 comment

Kid Friendly, Quick,Easy Snack- Corn & Sweet Potato Tikkis

My kids need to carry breakfast once a month to the school for their ‘Sharing Day’. Breakfast otherwise is provided by the school. Variety of Appe, sandwiches, pancakes have been the norm for the past months. This time the lad wanted something different. Since Sweet corn is a permanent resident in my refrigerator, we made these quick Corn & Sweet Potato Tikkis.

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Our Dabbas got colorful this Holi! (That is as much as I celebrate the festival 🙂 ). These gorgeous beauties are from The Chalk Boutique. A colorful makeover of the traditional tiffin, these Dabbas are a welcome change from the Tupperwares and lock-n-locks (though they have their advantages :))

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The Corn tikkis are quick and quite simple to make. Boiled corn, Sweet Potatoes, Breadcrumbs, cheese ,a few herbs /spices and you have a kid friendly snack ready in minutes.

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Here’s the recipe:

 Corn & Sweet Potato Tikki

Makes ~ 12-13 bite sized tikkis

Ingredients

3/4 cup Boiled Sweet Corn kernels,drained completely

2 slices Multigrain bread

2 small Sweet Potatoes boiled,peeled and mashed

½ tsp Ginger garlic paste

½ Onion finely chopped

2-3 Tbsp grated Cheddar Cheese

½ tsp Turmeric Powder

2 tsp dried or fresh Mixed herbs

2 Tbsp Corn Flour

Chilli flakes/Chilli powder/crushed black pepper to taste

Salt to Taste

~ 3-4 tbsp Oil for greasing the pan and to Saute the onions

Method

In the bowl of the food processor pulse together boiled corn and the bread slices to a coarse crumbly mixture.

Sauté the chopped onion in 1 tsp oil.

Add the ginger garlic paste and the turmeric powder.

Sauté for a minute more and cool.

Add the onions to the corn mixture and pulse once or twice .

Take this mixture in a mixing bowl. Add the mashed sweet potatoes, herbs, cheese, salt,Corn flour, chilli flakes/crushed Black pepper.

Mix together and form about 12-13 small balls of the mixture. Flatten these to make a small disk/tikki shape.

Grease a griddle pan with oil and grill the Corn Tikkis till lightly browned on both sides.

Serve hot with Tomato Ketchup, Imli Chutney or any chutney of your choice

(The lad took these to school and said they were just as good cold too)

March 6, 2015 at 1:41 pm Leave a comment

Go Bananas!

Jihvā for Ingredients (JFI) is an online monthly food event, celebrating the Ingredients and what they can do for our Jihvā. This is the brainchild of Indira of Mahanandi. This month JFI celebrates the goodness of Bananas at Mandira’s Ahaar.

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These are some of my favourite ways (other than just eating plain bananas) to use Ripe Bananas; very simple recipes yet very close to my heart and palette.

These Banana recipes are being sent to Mandira. Thank you Mandira for hosting this month’s JFI-Banana. 

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Kelichi Shikran: The name brings back some warm comforting memories. Shikran Poli was my favourite combination in school days and reminds me very much of my grandmother (I don’t know why but it does!) Mashed ripe bananas (my mom says slicing doesn’t give the same taste to shikran-it has to be mashed with the hands!), sugar and milk all mixed together to the desired proportion that’s Shikran. The taste is as good as it is simple to make it! I also add a few dry fruits like cashews, raisins and dates.If a person like me (not at all fond of sweets) can relish this, anyone can!

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 Kelichi Shikran recipe

Serving: For 1 bowl/1 person

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1 large ripe banana

~ ½ cup milk (room temperature)

½ tsp sugar

Choice of nuts and dry fruits (I have used Cashewnuts, Raisins and dates) 

† Mash the banana with your hand in the bowl you want to serve the Shikran

† Add milk, sugar and the nuts/dry fruits mix nicely.

† Serve with Roti.

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Kelichi Koshimbir (Banana Raita): Ok if you are worse than me; as far as sweet tooth is concerned then this is another homely, comforting dish for you. Ripe bananas are sliced and mixed with yoghurt, green chillies, salt, sugar and some cumene powder to make this delicious Kelichi (Banana) koshimbir (Raita).

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Kelichi Koshimbir recipe

Serving: For 1 bowl/1 person

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1 large ripe banana

~ ½ cup curd/ yoghurt whisked

1 green chilly slit and chopped

A pinch of sugar

Salt to taste

¼ tsp cumene powder 

† Slice the banana

† Add the other ingredients and mix well.

† Serve with Roti  

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Kelicha Sheera: Sheera is a traditional Maharshtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja.The Sheera that is made for ‘Prasad’ usually has slices of banana in it and most people love this version of the Sheera most; also that it is made for God makes it much more divine! I have already blogged about Mango sheera here. The recipe is the same.Just replace the mango pulp with slices of banana to make this divine Kelicha Sheera.

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                                Dancing Banana and friends                

September 28, 2007 at 2:26 pm 22 comments

Nutri-Sandwich

I love sandwiches for breakfast -They are very quick to make, you can sandwich almost anything between two slices of bread (sometimes even leftover curries), and very easy to carry. Usually I have my breakfast on my way to work so I usually end up making sandwiches for breakfast.

This is a spicy but healthy Sandwich.I make it quite often especially,when I am in a hurry with the available veggies.

I am sending my Nutri-Sandwich all the way to Newfoundland & Labrador for Trupti’s WBB#12 –Spice it Up. 

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         Nutri-Sandwich for Trupti’s WBB#12 -Spice it Up

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Nutri-Sandwich recipe

Makes- 2 sandwiches

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Ingredients: 

4 slices spiced Multigrain Bread 

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        Spiced Multigrain bread from our local Bakery

2 tbsp Paneer grated or mashed nicely

¼ cup carrot peeled and grated

¼ cup Beetroot peeled and grated

¼ cup Moong sprouts parboiled

¼ tsp Pavbhaji Masala

A pinch of red chilli powder

A pinch of pepper powder

¼ tsp cumene seeds

Hot and sweet -Tomato Ketchup

Butter

Cheese

Salt to taste 

Heat a little butter in a pan and add the cumene seeds. Add the carrots and bettroot . Add salt, stir and cook covered for a few minutes.Don’t overcook the vegetables. Sprinkle pepper powder and mix nicely. Add the moong sprouts and mix well.

Take the mashed paneer in a bowl.Add a pinch of chilli powder, the pavbhaji Masala and little salt. 

Coat the bread slices with butter. 

Spread the mashed panner on one of the bread slices.

Add the vegetables and spread nicely.

Top with Tomato Ketchup and Grated Cheese.

Cover with another slice of bread.

Grill for 3-4 minutes and serve hot. 

June 20, 2007 at 4:21 pm 6 comments

Makki di Roti-Sarson da Saag

The festival of Lohri was celebrated on 13th Jan. The traditional Lohri food Sarson da Saag and Makki di Roti is specially cooked for the main course on this day along with sweets and other delicacies. I learnt this mouthwatering duo -the Punjabi way from my Punjabi colleague. Whenever she brings this for lunch I swap my lunch box with her! Now I make it often specially for dinner coz it tastes better if the Roti and Saag are both piping hot. So here’s a typical Punjabi recipe (my friend’s) for Sarson da Saag and Makki di roti.

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For the Sarson Saag 

1 big bunch Sarson leaves (mustard leaves)

1 bunch Spinach leaves

½ bunch Bathua leaves (Chenopodium album) (optional)

2 onions chopped

2 tomatoes chopped

4-5 garlic pods finely chopped

½ inch ginger piece crushed

½ tsp cumene seeds

2 tsp Makki flour (Cornmeal)

Salt to taste

1tsp butter for cooking and as much as you can have for topping

1 tsp oil

Roughly chop the cleaned, washed leaves of Sarson, Spinach (don’t remove spinach stalks) and Bathua. Pressure cook for ½ hour. Cool and coarsely puree in a food processor. In a pan heat 1 tsp butter and oil. Add cumene seeds,chopped garlic, crushed ginger and onion .Sauté till onions become translucent. Add chopped tomatoes and cook till they become tender. Add the Sarson puree and cook for almost 15 minutes .Add water if required. Add salt. Make a slurry of the Makki Flour in water and add to the saag.Cook for a few minutes. Serve piping hot with Makki Roti.

For the Makki Roti 

2 cups Makki Flour (cornmeal)

Lukewarm water

Salt to taste

Oil for cooking

Butter for topping

Add salt to the Makki flour. Knead into a dough by adding warm water. Divide into small balls. Pat each ball into a small round Roti between your palms, or make rotis by patting on a flat surface like you do for Bhakri, or on a plastic sheet taking care that the Roti is not too thin.Cook on a hot griddle brushing oil on both sides.Top with a spoonful of butter and serve hot with Sarson da Saag. 

For variation try adding fresh green Methi(fenugreek) leaves and chopped green chillies to the Makki dough.It tastes even better.This can be eaten like a paratha without the saag  with lotso butter!

January 19, 2007 at 4:14 pm 13 comments


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