Vegetable Bread Masala | Quick Meal Recipe Using Bread and Vegetables | Brown or White Bread Masala

Here's an interesting recipe of Vegetable Bread Masala | Quick Meal Recipe Using Bread and Vegetables | Brown or White Bread Masala for you. 

This serves well as an all time spicy snack or meal that suits best for breakfast, mid-morning, brunch, lunch, evening or dinner.

Ingredients:

White  / Brown Bread - 6 to 8 slices
Onion - 1(finely chopped)
Ginger garlic paste - 2 tsp
Tomato - 2 (chopped)
Carrot - 1(chopped into small pieces)
Capsicum - 1(chopp into pieces)
Green peas - 1/4 cup(i have used frozen)
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Tomato ketchup - 1 tbsp
Corriander leaves - 1 tbsp(finely chopped)
Salt - as required

For seasoning:

Oil - 1 or 2 tbsp
Cumin seeds / jeera - 1 tsp

Directions:

Chop the bread slices into cubes / pieces.

Heat oil in a pan, season it with cumin seeds.

Once it splutters, add onion and saute till colour changes.

Next add ginger garlic paste and chopped tomatoes.  Give it a stir and add carrots, capsicum, green peas, red chilli powder and garam masala powder.

Add little water; close the lid and allow to cook for 5 minutes till vegetables becomes soft .

Once the veggies are cooked, add tomato sauce and coriander leaves. Give it a mix.

Add cubed bread pieces and mix well till masala coats the bread pieces completely.

Now vegetable bread masala is ready to serve.

Note:

Adjust the spice level according to your taste.

Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை

Hai, Here's an interesting recipe for you to make spicy, tasty and cruncy Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை that would make a good tea time or lunch or dinner starter or accompaniment and a quick meal recipe for lock down times.

Ingredients:

Beetroot  - 1 (Clean, peel the skin  and grate)
Channa dal - 3/4 cup

Toor dhal - 1cup
Onions -  1 medium sized

Coriander leaves - 1 tbsp (Finely chopped)
Curry leaves - 1 sprig 

Rice flour - 1 or 2 tbsp

Salt - to taste
Oil - for deep frying
Water to soak dhals

To Grind:
Green chillies -2

Red chillies - 2
Ginger - 1”
Garlic - 5 or 6 cloves

Saunf or aniseed - 1 tsp

Directions:

Soak channa dal and toor dhal together for 2 hrs.

Drain the water completely; keep it aside.

Grind in a small jar; red chiilies, green chillies, ginger, garlic and fennel seeds into coarse paste.

Grind separately (don't add water while grinding) the dhal coarsely.

Now add the spice paste and grated beetroot to the dhal mixture and grind it using pulse mode.

Take a bowl and add the  beetroot mixture, chopped onion, salt, coriander leaves, curry leaves and rice flour;  mix well (if you feel the vada mixture is not firm , then add more rice flour to make it firm).

Mould the mixture into small balls and flatten them.

Deep fry the vadas in low flame; wait till it becomes golden brown.

Serve hot.

Palak Egg Bhurji / Spinach Egg Bhurji

Hi, Ever wondered how to make Palak Egg Bhurji / Spinach Egg Bhurji / Palak Anda Bhurji / கீரை முட்டை பொரியல் / Keerai Muttai Poriyal or what would be a healthy dish with the goodness of both veg and non-veg? 

Here's an interesting and nutritious recipe for you using the vitamin rich Spinach / Palak / Keerai and the protein rich Egg / Muttai with the enhanced taste and health benefits in combination of both that helps as an immunity booster and in improving overall health. 

Ingredients:

Spinach - 1 big bunch
Eggs - 3
Onion - 1 (finely chopped)
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Pepper Powder - 1 tsp
Salt - to taste

For seasoning: 

Coconut oil - 1tbsp (you can use any oil)

Cumin seeds - 1 tsp

 You tube video:

Directions:

Clean and wash the spinach . Drain the water and chop the leaves finely along with tender stalks. Keep aside.

Break eggs in a bowl and beat it thoroughly; keep aside.

Heat oil in a kadai; season it with cumin seeds.

After it crackles, add chopped onion.  Fry till onion becomes translucent.

Next add red chilli powder, turmeric powder and salt. Give it a mix .

Now add chopped spinach leaves. (no need to water; because spinach tend to ooze out more water). Give it a mix.

Cook till the spinach becomes soft and water dries up.

Add the eggs along with pepper powder into the center of the pan, slowly mix in the spinach mixture till it blended well.

Serve hot.

Poondu Kuzhambu / Garlic Kulambu / Garlic Pepper Kuzhambu / பூண்டு மிளகு குழம்பு

Poondu Kuzhambu / Garlic Kuzhambu is a tamarind based south Indian gravy goes well with steamed rice and any simple stir fry / poriyal or kootu!

The recipe which i am sharing here is my mom's special which is one of my favourite.

The key ingredients such as Garlic, Pepper, Turmeric, Cumin Seeds are know as immunity boosters that make this gravy a much preferred during this time.

Do try and give your feedback!

Ingredients:

Garlic - 15 to 20 / one handful
Tamarind - 1 big gooseberry size
Red chillipowder - 1 tsp
Corriander powder- 1 tsp (heaped) 
Turmeric powder - ½ tsp

Salt - to taste

To roast and grind:
Pepper - 1 tsp

Jeera - 1 tsp
Coconut - ¼ to ½ cup

For Seasoning:

Fenugreek seeds - ½ tsp
Fennel seeds - ½ tsp
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp (Preferably sesame oil)

Directions:

Heat 1 tsp of oil, fry pepper and jeera ; till it pops up.  Allow to cool and grind it into paste along with coconut by adding water. 

Soak the tamarind in water.  After sometime squeeze and extract the juice; keep it aside.

Heat oil in a kadai and season with fennel seeds, fenugreek seeds and curry leaves.

Once it splutters, fry the garlic till the colour changes slightly.

Then add tamarind extract, all spice powders and allow to boil.


Once it is started to boil, add coconut paste. Give it a mix. Once it started to boiling again.

Close the pan with a lid; let it simmer for 10 minutes or till the oil comes out.

Remove from fire and serve hot with steamed rice.

Note:

Adjust the water quantity and spice level according to your taste.

The colour of the kulambu depends upon the colour of the spice powders you are using.

you can also add sambar powder instead of red chilli powder and coriander powder for this gravy.

Pan fried Tandoori Chicken / Tandoori Chicken Stove Top

Tandoori chicken is a delicious non-veg starter and one of the most popular dishes from India. This mouthwatering variety is a sure hit for parties (of course, for non-vegetarians).

 This recipe is to make Tandoori Chicken without using Oven or Grill, but with a Pan.

Try this out and enjoy!

 Ingredients:

Chicken legs / Drumsticks – 8 to 10 pieces 

First marination: 

Salt – As required

Lemon juice - 1½ tbsp 

Second marination: 

Ginger-garlic paste - 1½ tsp 

Turmeric powder - ½ tsp 

Kashmiri Red Chilli Powder – 1 to 1½ tsp

Corriander powder - 1 tsp 

Garam masala powder - 1 tsp 

Yogurt - 2 tbsp 

Kasuri methi - a big pinch 

Butter – 1 or 2 tbsp 

Salt – If needed 

Red food colour - a pinch (optional) 

Directions:

Clean the chicken legs and make slits on each piece. Rub it with salt and 1 tbsp lemon juice; Keep aside for 15 mins.

To marinate; mix yogurt / curd (without water), turmeric powder, red chili powder, coriander powder, ginger garlic paste, garam masala powder.

Apply this mixture over the chicken pieces and allow to marinate for 4 to 5 hours, preferably overnight in refrigerator.

Heat butter in a pan, once it started melting Place the chicken pieces over that.

Allow to cook for 2 to 3 minutes and flip the pieces; again cook for another 2 minutes.

Close the pan with the lid and allow to cook in low to medium flame for 10 minutes.

Take out the lid and allow to cook till the water dries up. 

Tandoori Chicken is ready to serve now.

Serve with onion rings and lemon wedges.

Note:

Adjust spice level to suit your taste.

Channa Masala / Chole Masala (without Onion and Garlic) / Chick Peas Masala

Channa Masala / Chole Masala is a popular North Indian dish served as an accompaniment with Chapathi, Roti, Naan, Poori, Jeera Rice, etc. 

This version without using Onion and Garlic is particularly prepared during the fasting days of Hindu festivals. 

This protein rich Channa / Chick Peas comes with its own health benefits such as in controlling blood sugar levels, stabilizing blood pressure, maintaining a healthy heart, lowering cholesterol and enhancing immunity.

This recipe was shared to me by my friend Ms. Champa Mallya; I tried it and it came out very well, the first time itself. Please try and give your feedback.

Ingredients: (Serves 3 to 4)

Channa or Chick Peas – 1 to 1 ½ cups

Tomato – 2 (chopped) 

Green Chilli – 2 

Ginger – a small piece (1 inch, grated) 

Turmeric Powder – ½ tsp 

Kashmiri Chilli Powder – 1 tsp 

Garam Masala Powder – ½ tsp 

Lemon – ½ slice 

Salt – to taste 

Sugar – ½ to 1 tsp (optional) 

Coriander Leaves – 1 tbsp (chopped) 

Butter – 1 or 2 tsp

For Seasoning: 

Oil – 1 or 2 tbsp 

Cumin Seeds / Jeera – 1 tsp

Check this link for you tube video :

Directions:

Soak the channa overnight or nearly for 7 to 8 hours.

Pressure cook channa by adding little salt and water, until it becomes soft.

Heat oil in a pan , season it with jeera / Cumin seeds. Once it crackles add grated ginger and green chillies.

Give it a stir; add turmeric powder and kashmiri red chilli powder.

Mix it and now add the finely chopped tomatoes along with salt and sugar (to balance the acidity of tomatoes). 

After it mashes well add the cooked channa along with water.

Allow it to boil till the gravy thickens.

Reduce the flame; Let it simmer for 10 minutes or till the oil comes out.

At last add garam masala; garnish with the chopped coriander leaves and lemon juice.

Switch off the gas.

Serve hot with chapathi, Naan, Bhatura, Jeera rice.

Nutella Oats Porridge / Kids Breakfast Recipe

Nutella Oats Porridge is an easy and quick breakfast or mid morning meal that would be appealing for all particularly for kids.  

Try it and give your feedback.

Serves - 2 (approximately)

Ingredients:

Milk - 2 cups
Oats - 1 to 1 1/2 cups
Nutella - 1 to 2 tbsp
Honey / Sugar - to taste(optional)
Apple or any favorite fruit of your choice
Nuts (walnuts, almonds)

Directions:

Heat 2 cups of milk in a pan. 

When it starts boiling add 1 to 1 1/2 cups of oats to the milk; allow to cook till it thickens.

After that 2 tbsp of nutella and stir well ; swatch off the gas.

Top it with your favorite fruits and nuts.  Enjoy!

Note:  

Adjust the consistency of the porridge by adding milk, to suit your taste.