Masala Peanut on Bread

peanut masala on bread 

Healthy breakfast with bread toast topped by cooked spicy peanut in Kerala style.

Ingredients

Chilli powder                             1 tsp

Sugar                                       1 tsp

Cumin powder                           ½ tsp

Coriander chopped                     1 small bowl

Grated coconut                          1 small bowl

Peanut                                      1 small bowl

Chopped potato                          2 tbsp

Chopped onion                           1 tbsp

Bay leaves                                 2 nos.

Green chillies                             3 - 4

Butter                                        2 tbsp

Bread slices                               2 nos.

Method

To prepare topping

Take a blender, put sugar, cumin powder, chilli powder, chopped coriander.

add coriander in blender

Then add grated coconut and blend in a paste.

add grated coconut

Remove the paste in a bowl.

coconut paste in bowl

Melt butter in a pan.

melt the butter 

Add bay leaves, chopped onion and sauté till the onion become transparent.

add chopped onion in butter 

Then add prepared coconut paste, slit chillies and mix well.

add coconut paste in onion

Add little water and stir well.

add little water

Now add peanut and mix well.

add peanut

Add chopped potato, salt and cook for 2 – 3 minutes.

add chopped potato and cook

To prepare bread toast

Heat butte in another pan and toast the bread slice.

toast brad with butter

Remove the bread and place the cooked peanut masala on it.

put peanut mixture on toasted bread 

Cut in middle and serve hot.

cut the bread in half

Moong Bean Fritters

moong bean fritters 

Deep fried mung bean fritters famous food from the streets of Delhi. Here fritters stuffed with jaggery-coconut mixture, these are really tasty and very nutritious too.

Ingredients

Boiled green gram                     1 cup

Boiled Bengal gram                   1 cup

Mango powder                          1 tsp

Salt                                          to taste

Roasted cumin powder              1 tsp

Fennel cardamom powder          1 tsp

For garnish

Fennel-cardamom powder

Boiled bengal gram      

Boiled green gram

Method

Take a blender, put boiled green gram, boiled Bengal gram, salt, mango powder, fennel-cardamom powder, sugar and blend in roughly paste.

boiled moong and gram in blender with other ingredients

Remove the paste in a mixing bowl, add red chilli powder, roasted cumin powder and mix well.

add powder masala into ground paste 

In another bowl mix jaggery and grated coconut.

jaggery coconut mixture

Now make small balls of the grounded mixture, stuff it with jaggery-coconut mixture and give shapes of tikkis.

Then sprinkle all purpose flour over them.

sprinkle flour over tikkis 

Heat oil in a pan and deep fry the tikkis until brown on low flame.

Remove them on tissue.

fried moong bean fritters

Add fennel-cardamom powder in remaining jaggery-coconut mixture and place it in serving plate.

add fennel-cardamom powder into jaggery mixture for ganish

Place the moong-bean fritters beside it.

garnish the moong bean fritters 

Garnish with boiled green gram, Bengal gram and cardamom powder.

Masala Paneer Bread

masala paneer bread

Baked bread with spicy paneer mixture fillings.

Ingredients

Dry yeast                                  1 – 2 tsp

Warm water                               as required

Sugar                                        1 – 2 tbsp

Salt                                           to taste

Cottage cheese                          1 block

Mango powder                            1 tsp

Red chilli powder                         1 tsp

All ground spice                          1 tsp

Roughly chopped jalapeno            2 tbsp

For sprinkle

Rock salt

All purpose flour

Olive oil

For garnish

Jalapenos

Olive oil

Red chilli powder

Method

In a bowl mix dry yeast, warm water, sugar, salt and mix well and keep it for formatting.

yeast mixture

Then in another bowl, add all purpose flour, rock salt, yeast mixture and mix well.

Add required water and make dough and keep aside.

In a bowl grate paneer, add mango powder, all ground spice, jalapeno, olive oil and sugar and mix all.

add jalapeno in grated paneer 

Now roll out the dough and sprinkle rock salt and all purpose flour over it.

Place the cheese mixture in line at middle.

place flling on roll out dough

Sprinkle flour and olive oil on filling.

sprinkle all purpose flour and oil over filling

Now fold it up-to half and cover the filling and seal it with help of little water.

cover the filling 

Then fold both sides and fold remaining half and seal it.

fold the dough

Slit over it and dust all purpose flour.

slit over dough

Now take a mould, grease with olive oil and dust flour on it.

Then put the prepared stuffed dough in it and keep it for proofing for 20 minutes.

put the stuffed dough in mould

Now bake it at 175 degree celsius for 18 -20 minutes.

bake the bread

Take out from oven and place the bread on serving plate and garnish with olive oil, jalapeno and red chilli powder.

garnished baked bread

Kumror Chokka

kumror chokka 

It is a traditional completely vegetarian Bengoli recipe, cooked pumpkin with boiled kala chana. Best match with puri or paratha.

Ingredients

Pumpkin cut in cubes                250 gm

Dry red chilli                              2 nos.

Panch foron                              1 tbsp

Boiled kala chana                      1 cup

Asafoetida                                ¼ tsp

Salt                                          to taste

Jaggery                                     2 tsp

Red chilli powder                       1 tsp

Turmeric powder                        1 tsp

Mustard oil                                2 tbsp

Method

Heat oil in pan, add dry chillies, panch foron, asafoetid and stir.

Then add pumpkin and mix well.

Add boiled kala chana, salt red chilli powder, turmeric powder and mix well.

add boiled kala chana into pumpkin

Cover and cook for 2 – 3 minutes.

Open cover add jaggery then mix well and cook for 2 – 3 minutes or until cooked.

add jaggery 

Kumro chokka is ready to serve.

Mushroom Tomato Pizza

mushroom tomato pizza

Prepare pizza dough and topped with tomato, mushrooms and mozzarella cheese basil leaves.

Ingredients

Dry yeast                                   1 tsp

Sugar                                       1 tsp

Oil                                            1 tbsp

Finely chopped garlic                 1 tsp

Finely chopped onion                 4 tsp

Chopped tomatoes                    ½ cup

Chopped basil leaves                 few

Tomato puree                            ½ cup

Oregano                                   ½ tsp

Black pepper                            ½ tsp

Salt                                          to taste

Refined flour                              1 cup

Oil                                            3 tsp

Sliced tomato                            1 no.

Sliced mushrooms                     5 – 6 nos.

Mozzarella cheese                     as required

Basil leaves                               few

Oregano                                    ½ tsp

Method

In a bowl put dry east, sugar, water and mix then keep it aside for format.

Heat oil in a pan, add chopped garlic, chopped onion and sauté then add chopped tomato.

And tomato puree, chopped basil leaves.

Then add black pepper, salt, oregano and mix well and cook for 2 – 3 minutes on low flame.

prepare topping 

Take a mixing bowl, put refined flour and add formatted east then knead to soft dough.

add yeast in flour and make dough

Rest it for few minutes.

Then roll it out and spread the tomato mixture over it.

spread tomato topping over pizza dough roll out

Plan the sliced tomato on it.

Then place the sliced mushroom on tomato.

place sliced tomato and mushrooms 

Add mozzarella cheese on top 

put mozzarella cheese

Then add basil leaves on cheese.

put basil leaves on top

 Bake it at 200 degree celsius for 10 minutes.

Potato Puff Pastry Turnovers

potato puff pastry turnover 

Here's a deliciously different way to serve yummy potatoes filling in flaky puff pastry turnovers. Be sure to serve these pastry at your next gathering.

Ingredients

Refined flour dough                    1 cup

Butter                                       200 gm

Oil                                            1 tbsp

Cumin seeds                             ½ tsp

Boiled potatoes                          3 nos.

Peas                                         ½ cup

Salt                                           to taste

Black pepper powder                  ½ tsp

Red chilli powder                        ½ tsp

Dry mango powder                     1 tsp

Chopped coriander leaves           1 tsp

Egg                                          1 no.

Nigella seeds                            1 tsp

Method

Make refined flour dough then roll it out.

first roll out the dough 

Put butter on 1/3 portion.

put butter 

Then fold that portion.

fold butter portion 

Now fold the remaining portion and cover it with plastic foil. 

cover with plastic foil 

Then keep it in fridge for 45 minutes.

After take out from fridge again roll it out and do the same process and keep it in fridge.

Repeat this process with butter 3 times and 2 times without butter.

To prepare filling

Within this time in a bowl roughly mash the boiled potato.

Heat oil in pan, add cumin seeds and sauté.

Add potato, blanched peas, salt and mix well.

potato peas salt in pan with cumin seeds 

Then add black pepper powder, red chilli powder, dry mango powder, chopped coriander leaves and mix well.

prepare filling 

Finally takeout the prepared dough-turnover from fridge and open the plastic.

open plastic and roll out 

Then roll it out and cut it in 4 parts.

cut in 4 parts 

Put the fillings on each part and fold.

put filling and fold

Place them on baking tray.

ready to bake 

Sprinkle nigella seeds over them and bake then at 180 degree celsius for 10 minutes or until golden.

puffy pastry 

Take out from oven and serve hot.