Tag Archives: Green chillies

Potato Masala Bread Toast | Potato Bread Sandwich | Aloo Bread Sandwich

Aloo Masala Toast

 

I make Potato Masala Bread Toast once a month especially for dinners. If I have Poori Masala/Potato Masala left behind after eating Spiced Puris, Masala dosa or Cutlet, I will finish off the Poori Masala/Potato Masala by making this toast. You just need a scoop of Poori Masala/Potato Masala for a bread. Gj would be done with two slices of bread and I would also require the same. With just 4 scoops of Poori Masala/Potato Masala, I’ll finish off the dinner. Some people also sandwich the Poori Masala/Potato Masala in a bun and serve them. When making this recipe, I had only bread so thought of posting it with bread combination. My friends make this toast with Buns. It tastes great on both.

I did not use green chillies for making this Potato Masala because while eating it with bread, we might bite the green chillies. Therefore, I used red chilly powder. If you are planning to use green chillies, just remove them while sandwiching the bread. You can use any version of Potato Masala for this recipe. Sometimes, I just boil potatoes and fry them with turmeric, chilli powder and salt. It also tastes great.

Aloo Masala Toast

 

Preparation Time. 15 minutes
Cooking Time. 20 minutes
Recipe Category. Side dish
Recipe Cuisine. South Indian
Serves. 4

Aloo Masala Toast


Ingredients

Potatoes – 3nos.
Bread – 16 nos.
Sliced Onion – 1 no.
Chopped Tomato – 1 no.
Gram/Besan Flour – 1 tablespoon
Turmeric Powder – 1/2 teaspoon
Chilli Powder – 1 teaspoon
Coriander Leaves – 2 sprigs
Salt – as desired
Butter – 8 teaspoons (as desired)

To Season

Mustard Seeds – 1/2 teaspoon
Urad Dal – 1/2 teaspoon
Channa Dal – 1/2 teaspoon
Curry Leaves – 2 sprigs
Oil – 2 tablespoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Wash and boil the potatoes. Insert a toothpick or knife into the potatoes to check if they are soft. Once they cool down, remove their skin and cut them into small pieces. Heat oil in a pan, and add mustard seeds. Once mustard seeds splutter, add urad dal, channa dal and curry leaves. Then add onions.

Aloo Masala Toast

2. Fry onions until they turn transparent and then add chopped tomatoes. Add salt and sauté well. Now add turmeric powder and chilli powder. Saute well.

Aloo Masala Toast

3. When the raw smell of the powders go off, add the potato pieces. Sprinkle little water. Meantime, combine gram flour and 2 tablespoon of water in a small bowl to make a paste.

Aloo Masala Toast

4. Add the paste to the potato masala and sauté it well. When the mixture thickens, sprinkle coriander leaves and give a quick stir. Keep the potato masala aside. Apply butter on one side of the breads.

Aloo Masala Toast

5. Toast the side of the butter that does not have butter (i.e) buttered side should face upward. Now place the potato masala and cover it with a bread (the buttered side should face the potato masala). Then, toast the bread again on either sides until little crispy. Serve hot.

Aloo Masala Toast

Now, Potato Masala Bread Toast is ready!

You can also serve this potato masala as a side dish for Spiced Puris and also as a stuffing for Masala Dosa.

Aloo Masala Toast

Notes.

  • Instead of butter, you can also apply ghee on the bread.
  • You can also replace chilli powder by green chillies. You can take out the green chillies while you sandwich the bread.
  • You can also add veggies like carrots and peas in the potato masala.
  • You can skip adding gram flour.

Aloo Masala Toast

Tiffin Sambar Recipe | Side Dish For Idli Dosa

How to make Tiffin Sambar

I learned Tiffin Sambar recipe from my neighbor aunty. She loves to cook and explore new recipes. We would discuss a lot about cooking. She learned this recipe from her friend. When I had gone to her house for tiffin, she served this Tiffin Sambar with Dosa and Idly. Just loved it. It tasted just like Hotel Sambar. Though it involves few extra steps, it tastes great. I make it especially when I have guests at home. Gj loves this Sambar so much. Whenever I make 14 mini idlies, I use this sambar. It tastes delicious…Try it out once and you’ll love it. You can also grind step 1 and step 7 together, and add them at step 8. You can also refrigerate the ground spices for two days and use it whenever you want. This way, your work is also  a lot more easier.  Okay…let’s move on to the recipe…

How to make Tiffin Sambar
Preparation Time. 10 minutes
Cook Time. 45 minutes
Recipe Cuisine. South Indian
Recipe Category. Side dish
Serves. 4

Ingredients

Toor dal (thuvaram paruppu) – 1/2 cup
Chopped onion – 200gm
Chopped tomatoes – 2 nos.
Green chillies – 2 nos.
Sugar or jaggery – 1 teaspoon
Tamarind – little
Bengal gram (kadalai paruppu) – 2 teaspoon
Coriander seeds (kothamalli vidhai) – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Red chillies – 4 nos.
Mustard seeds – 1/2 teaspoon
Curry leaves – 1 sprig
Coriander leaves – for garnishing
Salt – as desired
Oil – as desired
Ghee – 1/2 teaspoon (optional)

For Masala

Bengal gram (kadalai paruppu) – 1 teaspoon
Coriander seeds (kothamalli vidhai) – 1 teaspoon
Red chillies – 6 nos. (adjust according to your spice level)
Asafoetida – a pinch
Grated coconut – 1/2 cup
Poppy seeds (kasa kasa) – 1 teaspoon
Cumin seeds (jeeragam) – 1/2 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1.  Heat one teaspoon of oil or Ghee in a pan (low flame) and fry tamarind, coriander seeds, bengal gram and red chillies. Grind them to a coarse paste.

Note

For better taste, you can also fry tamarind, coriander seeds, bengal gram and red chillies seperately and then grind them together.

How to make Tiffin Sambar

2. Soak tamarind in water and extract tamarind juice say about 1 cup.

How to make Tiffin Sambar

3. Pressure cook toor dal (three whistles) using 2 cups of water.

How to make Tiffin Sambar

4.  In a pan, heat 1 teaspoon of oil and then add onions followed by green chillies. Fry onions until they turn transparent. Then add chopped tomatoes. Fry for three to four minutes.

How to make Tiffin Sambar

5. Add turmeric powder and salt. Fry for 2 minutes and add tamarind paste. Boil for 5 minutes.

How to make Tiffin Sambar

6. Now add mashed toor dal and the ground mixture (tamarind, coriander seeds, bengal gram and red chillies).

How to make Tiffin Sambar

7. Without oil, fry the ingredients in low flame given under “For masala”. Then grind them coarsely.

How to make Tiffin Sambar

8. Add the ground coarse powder to the boiling sambar.

How to make Tiffin Sambar

9. Season the sambar with mustard seeds, two red chillies and curry leaves. Finally, add one teaspoon sugar or little jaggery to the sambar and stir well. You can also drizzle ghee while switching off.

How to make Tiffin Sambar

Now, Tiffin Sambar is ready!

Serve. Idly, Dosa and Tiffin.

How to make Tiffin Sambar


Notes
  • Instead of big onions, you can also use small onions.
  • Add little sugar or jaggery at the end. It enhances the flavor well.
  • Adding Ghee at the end gives a very nice flavor.
  • You can add any vegetables you want.
  • The consistency of sambar should be thin unlike the thick sambar that we serve with rice.
  • Do not burn any of the ingredients while frying as it would spoil the taste of the Sambar.

French Biryani

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 4 people
Recipe Category: Lunch
Recipe Cuisine: Indian

Ingredients

Basmati rice – 2 cups (Wash and soak it in water for 15 mins.)
Sliced onions – 2 nos.
Grated carrot – 1.5 cups
Sliced green chillies – 4 nos. (if you wish, add more)
Cinnamon/cloves/cardamom (lavangam pattai, crambu, elakka) – each 3 nos.
Bay leaf – 2 nos.
Cashew nuts – 10 nos. (optional)
Raisins – 10 nos. (optional)
Coriander leaves (kothamalli) – 3 sprigs
Ghee – 1 tablespoon
Salt – as desired

For Garnish (Optional)

Ghee – 2 teaspoon (for garnishing)
Sliced onions – 1/2 no. (for garnishing)

Preparation

1. In a pressure cooker, heat Ghee and add bay leaf, cinnamon, cloves, and cardamoms. Then add onions followed by green chillies.

2. Fry onions and green chillies until onions turn transparent. Add cashew nuts and raisins. Adding raisins is optional.

3. Saute until cashew nuts turn golden brown and raisins become large in size. Then, add grated carrot.

4. Saute the grated carrot for four to five minutes. Now add the washed rice and stir well.

5. Add four cups of water and when the water starts to boil, add coriander leaves followed by salt.

6. Close the cooker lid, put weight and cook for three whistles. Wait till the pressure comes down completely and then open the cooker lid.

7.  For garnishing: Heat two teaspoons of Ghee in a pan. Add onions and fry until they turn crispy brown. Now, garnish the French Biryani using the fried onions. This step is optional. I do it for extra flavor.

Now, French Biryani is ready!

Serve. Spicy curry and Raita

Hara Bhara Kabab

Potatoes and Peas Kabab

Hara Bhara Kabab

Hara Bhara Kabab

A Portion Of Hara Bhara Kabab

A very simple and crispy snack!
 
There was an online cooking competition going on. The title was kababs. I wanted to participate in it but did not have enough time to try out other yummy recipes. There are a lot of yummy kabab recipes. I did not have chicken or some ingredients that are needed for trying out the other kababs. Only then, wanted to try out this kabab which uses only the basic ingredients. Above all, it is very easy to make. I tried it out, and it came out very well.
 
My family loves this crispy snack, and even when I am so tired to make an evening snack, I make these crispy kababs. Sometimes, I use color powder. Forgot to mention, this kabab won a third place in the cooking competition. So, worth giving a try!
Ingredients

Boiled potatoes – 2 nos.

Boiled peas – 1/2 cup

Ginger – 1/2″

Green chillies – 2 nos.

Finely chopped coriander leaves – 1/2 cup

Cumin seeds (seeragam) – 1 teaspoon

Black pepper powder (milagu thool) – 1/4 teaspoon

Color – a pinch (optional) (I used red color)

Salt – 1/2 teaspoon

Oil – as desired

Potatoes and Peas Kabab

Hara Bhara Kabab

Potattoes and Peas Kabab

Hara Bhara Kabab

Preparation

1. Grind ginger and green chillies.

2. In a pan, heat oil. When oil is hot, add cumin seeds. When cumin seeds pop up, add peas, ginger and green chillies paste, coriander leaves, salt, color powder (mix it with 1 tsp of water) and black pepper powder. Mix well. Switch off the stove and cool the mixture. Add color and mix well.

3. Add this mixture to the boiled potatoes and make kababs. Shape the kababs according to your wish. I have made it in round shape.

4. Heat oil in a pan and deep fry the kababs until golden brown or grill the kababs. I have grilled them. Garnish using coriander leaves.

Now, Hara Bhara Kabab is ready!!!

Sidedish:Tomato Ketchup

Broccoli Aval

Brocolli Aval Rice

 

 Healthy and yummy all in one neat little package! 
 
 

Ingredients

Ragi aval or any aval – 1 cup (I used normal aval)
Broccoli – 1/2 cup
Chopped onion – 1/2 cup
Chopped carrot – 1 tablespoon
Chopped beans – 1 tablespoon
Chopped ginger (enji) – 1 teaspoon
Green chillies (pacha molaga) – 1 teaspoon
Turmeric powder (manjal thool) – 1/2 teaspoon
Coriander leaves (kothamalli) – 2 sprigs
Oil – 2 teaspoons
Salt – as desired

To Season

Butter – 1 teaspoon
Fenugreek seeds (vendheyam) – 1/2 teaspoon
Red chillies (kanja molaga) – 2 nos.
Mustard seeds (kadugu) – 1 teaspoon
Asafoetida (perungayam) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1 teaspoon
Channa dal (kadalai paruppu) – 1 teaspoon

Preparation

1. In a non stick pan, heat butter. Add fenugreek seeds, red chillies, mustard seeds, asafoetida, channa dal, and urad dal in an order. When dal turns light brown in color, add 2 teaspoons of oil followed by carrot and beans.

2. Now, add onion, turmeric powder, aval, and salt. After 3-4 minutes, add green chillies and ginger. Boil well. Finally, add broccoli and cook for three more mins and bring the pan down. Garnish using coriander leaves. Now, the Brocolli and Aval is ready!

Learned this recipe from Chef Bhanumathi Ramesh

Notes.

1.The 2 teaspoons of oil that you add after frying dals will enhance the flavor.

2. A healthy dish for office goers as well as kids. You can pack this dish in a lunchbox as the aval will not become soft.

 

Serve. For me, I would have this dish just like that without any sidedish. If you wish, you can have it with Hotel Style Coconut Chutney, Til Chutney

Guacamole

Guacamole is a Mexican dip made from Avocados.

 

Preparation time. 10 minutes

Ingredients

Ripe avocados – 2 nos.

Minced red onion (preferred) or white onion – 1/2 cup

Minced green chillies – 1 teaspoon (optional)(as desired)

Fresh lime or lemon juice – 1 tablespoon

Black pepper powder – a generous pinch

Chopped ripe tomatoes – 1/2 no. (remove the seeds and pulp)

Finely chopped coriander leaves (kothamalli) – 2 tablespoons

Salt – 1/2 teaspoon

Preparation

1. In a mixing bowl, add the chopped onion, green chillies, coriander leaves, lime or lemon juice, tomatoes, salt and pepper. If you are not confident about the spiciness, add green chillies little by little and check the spiciness.

2. Cut avocados in half. Remove its seed and scoop its pulp from the peel. Transfer the pulp to the mixing bowl. Using a fork, roughly mash the avocado. Remember, the guacamole should have chunky avocados so do not mash them finely.

3.  Cover the guacamole using a plastic wrap to prevent it from oxidation. Refrigerate until ready to serve.

Serve. Tortilla chips

Notes

  • Use only ripe avocados.
  • If you are going to serve the Guacamole after some time, then add the tomatoes at the time of serving.
  • If you don’t have time for cutting onions and tomatoes, take a 1/4 cup of salsa and mix it with mashed avocados.
  • You can also add sour cream to your Guacamole.
  • If you could refrigerate Guacamole for 1 hour, it will give you a best flavor. This is optional.
  • If you are planning to serve it later, cover Guacamole with plastic wrap to prevent it from oxidation. Refrigerate until you serve.

FAQ

How to check whether the avocados are ripen?

Gently press the outside of the avocado. If the skin is not soft enough to press, then the avocado is not ripe and will not taste good. If they are soft when you press them, avocados are ripe. If the avocados are very soft, then they are past ripe and would not be good.

Broccoli Aval

Brocolli Aval Rice

 

 Healthy and yummy all in one neat little package! 
 
 

Ingredients

Ragi aval or any aval – 1 cup (I used normal aval)
Broccoli – 1/2 cup
Chopped onion – 1/2 cup
Chopped carrot – 1 tablespoon
Chopped beans – 1 tablespoon
Chopped ginger (enji) – 1 teaspoon
Green chillies (pacha molaga) – 1 teaspoon
Turmeric powder (manjal thool) – 1/2 teaspoon
Coriander leaves (kothamalli) – 2 sprigs
Oil – 2 teaspoons
Salt – as desired

To Season

Butter – 1 teaspoon
Fenugreek seeds (vendheyam) – 1/2 teaspoon
Red chillies (kanja molaga) – 2 nos.
Mustard seeds (kadugu) – 1 teaspoon
Asafoetida (perungayam) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1 teaspoon
Channa dal (kadalai paruppu) – 1 teaspoon

Preparation

1. In a non stick pan, heat butter. Add fenugreek seeds, red chillies, mustard seeds, asafoetida, channa dal, and urad dal in an order. When dal turns light brown in color, add 2 teaspoons of oil followed by carrot and beans.

2. Now, add onion, turmeric powder, aval, and salt. After 3-4 minutes, add green chillies and ginger. Boil well. Finally, add broccoli and cook for three more mins and bring the pan down. Garnish using coriander leaves. Now, the Brocolli and Aval is ready!

Learned this recipe from Chef Bhanumathi Ramesh

Notes.

1.The 2 teaspoons of oil that you add after frying dals will enhance the flavor.

2. A healthy dish for office goers as well as kids. You can pack this dish in a lunchbox as the aval will not become soft.

 

Serve. For me, I would have this dish just like that without any sidedish. If you wish, you can have it with Hotel Style Coconut Chutney, Til Chutney