These sandwiches are my childhood favorite !! My mom used to prepare if often for me, when I used to come back from school in the evenings 🙂 I can have this all day long.. I just love the taste of the green chutney and cheese combo !! This one’s ideal for those mid morning pangs and quite healthy too 🙂 Well that is if you do not add cheese 😛 I am a die hard cheese fan.. so I don’t mind those extra calories 🙂 Its quite a simple recipe, Great for kid’s tiffin boxes too 🙂 Here goes the recipe
Chutney Cheese Sandwich
- Coriander leaves – 1/2 bunch
- Green chillies – 3
- Garlic cloves – 3
- Peanuts – 1/4 cup
- Mint leaves – About 5 (optional)
- Salt to taste
- Cucumber slices as needed
- Cheddar cheese (grated) – as needed
- Bread slices
- Make a thick paste of coriander leaves, green chillies, garlic cloves, peanuts and mint leaves. It should be spreadable and not runny. Adjust the salt.
- Now, spread the chutney on one side of the bread, and top it with cucumber and grated cheese, cover it with another slice of bread.
- You can serve it just like this or toasted.
Soft and melt in the mouth Kababs !! Totally in love with this.. And it tasted better than non veg one’s which I had tasted in a restaurant.. Those were made of Lamb meat.. And to think of the fact these were made by red kidney beans.. Isn’t it amazing 😉
So here goes the story, I had soaked rajma beans to prepare rajma masala for dinner, and my hubby didn’t wanna have it !! Well, happens at times 😦 So what to do with soaked rajma beans was a big question. Wanted to make something interesting so that he eats and my rajma also doesn’t go in waste 😉 This recipe was really a life saver to me !! and to top it off, sooooooooo delicious !! Yummm.. This is gonna be my next party starter when I have guests. 🙂 Try these beauties.. and let the people guessing 😉
Recipe Credits : Archana’s Kitchen
Rajma Galouti Kabab
- 1 cup rajma
- 2 small potatoes, boiled and mashed
- 1/2 cup paneer, crumbled
- a small bunch of mint leaves
- 1/4 cup cashew nuts
- 1 inch piece of ginger
- 2 to 3 cloves garlic
- 1 green chilli
- 1 teaspoon of rose water
- a few strands of saffron
- 1 teaspoon of garam masala powder
- 1 teaspoon of chaat masala powder
- 2 large onions, sliced & caramelized
- 2 large tablespoons of gram flour
- salt to taste
- Ghee for cooking
- We will first soak the rajma for at least 8 hours. After the soaking period, cook the rajma along with salt until very soft. If you press the rajma between your fingers it should mash easily.
- To cook the rajma, place the rajma in the pressure cooker, add salt and 2-1/2 cups of water. Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles. After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes. After 20 minutes of simmering, turn off the heat. Allow the pressure to release naturally. The rajma will continue to cook under the pressure that exists in the cooker. This will take another 15 minutes.
- Once the rajma are cooked through completely, drain the excess water. We will now begin to make the Rajma Galouti Kababs.
- We will first grind the mint leaves, green chillies, ginger, garlic, cashew nut together in a food processor to make coarse mixture. Next add in the rajma and blend again into the mixture.
- Add this kebab mixture into a large mixing bowl. Add the remaining kebab ingredients, except the oil and knead well to make a kebab dough.
- Divide the mixture into equal portions. Shape the portions into round circular discs.
- Our final steps is to cook the Rajma Galouti Kabab. To do that, preheat a pan and grease it with oil. Place the shaped Kebab portions on the preheated skillet. Drizzle a few drops of ghee over the kebabs and pan fry them on both sides until lightly crisp.
- Proceed the same way to make the remaining Rajma Galouti Kababs. Place them on a serving platter and serve hot with chutney of your choice
My Quick and easy one pot meal !! This is my quickest and easiest dinner when I run out of options or feel lazy 😛 And not to forget this one’s healthy too 🙂 Serve it with some cool cucumber raita.. Absolute bliss… So here’s the jiffy recipe !!
- Long grain rice (washed) – 2 cups
- Mixed veggies (Carrots, beans, babycorn, green peas) – 1 heaped cup
- Ginger garlic paste – 1 tbsp
- Ghee – 1 tbsp
- Green chillies – 2 slitted
- Onions – 2 sliced
- Star anise – 1 small
- Cardamom – 2
- Cloves – 2
- Bay leaf – 1
- Chilli powder – 2 tsp
- Salt to taste
- Garam masala – 1/tsp
- Heat ghee in a cooker, Add the whole spices(star anise, cardamom, cloves and bay leaf) and saute for a minute.
- Now add the onions and fry till translucent. Now add the ginger garlic paste and green chillies and saute for a minute.
- Add the mixed veggies and saute for 2 mins, add the chilli powder, salt and washed rice with 4 cups of water. Pressure cook for 2 whistles. Once the cooker cools down.. Mix in the garam masala and serve hot with raita.
Indo-Chinese recipes rock !! Isn’t it 🙂 This one’s from my guru “Sanjeev Kapoor” A healthy dish loaded with veggies !! Absolutely amazing… I so loved making this and even eating 😉 This one’s a best way to make the fussy kids eat veggies.. An interesting recipe for their tiffin box too.. 🙂 So what are you waiting for, go ahead and try this.. 🙂
Oodles of noodles
- Noodles boiled : 200 grams
- Spring onions : 2
- French beans blanched 4-5
- Capsicum : 2 small
- Oil : 1 teaspoon
- Corn kernels boiled : 1/2 cup
- Soy sauce : 2 teaspoons
- Tomato ketchup : 2 tablespoons
- Sweet chilli sauce : 2 teaspoons
- Salt to taste
- Spring onion greens : 2 stalk
- Bean sprouts : 1/4 cup
- Purple cabbage (shredded) – 1/4 cup
- Diagonally slice spring onions and French beans. Cut the capsicums into strips.
- Heat oil in a non-stick pan, add spring onions and sauté for a minute. Add French beans and sauté for a minute on high heat. Now add the shredded cabbage and continue to saute for 2 mins.
- Add corn kernels, boiled noodles, capsicums, soy sauce, tomato ketchup, sweet chilli sauce and salt.
- Toss and mix. Chop spring onion greens and add along with bean sprouts. Toss and mix well, Serve hot.
Chocolate is one versatile ingredient !! It can bring out the best flavors when you combine it with other ingredients in right amount 😉 Isn’t it.. I just love to experiment with chocolate !! This one’s a tasty and quick dessert with light flavor of oranges and little punch of sea salt !! And choco orange is indeed an interesting flavor isn’t it 🙂 Maybe gonna try truffles next with the same combo 😛 Well too much of chocolaty talks, here goes the recipe 🙂
chocolate orange mousse
- Semi sweet chocolate chips (I used Hershey’s) – 1 cup
- Whipping cream – 1 cup
- Icing sugar – 1/4 cup
- Orange zest – 1 heaped tsp
- Sea salt – 1 tsp + for garnish
- In a double boiler, melt the chocolate chips until smooth and set aside.
- Now whip the cream and icing sugar till soft peaks are formed, It shouldn’t drip from the whisker
- Next, slowly fold the chocolate in the cream.. Do not apply much pressure, mix in the sea salt and orange zest.
- Pour into moulds and set in the refrigerator for atleast 2 hours. Serve chilled, sprinkled with sea salt.
An absolutely amazing dish !! Lip-smacking, delicious, chatpata 🙂 this one’s “Paneer Koliwada” for you. Came across this dish in my FB food group, where there was a maharastrian theme !! And anything with paneer is apun ka fav !! 😉 I immensely loved this recipe, and the best part is this batter is versatile, Coz I used to same for prawns and chicken to experiment and voila it works out perfectly 🙂 Sometimes experiments do rock !! Isn’t it 😉 Okiee.. Enough of my blah blah !! Here’s the recipe 🙂
- Paneer (Cottage cheese) – 250 gms (cut into cubes)
- Ginger garlic paste – 2 tsps
- Gram flour (Besan) – 1 cup
- Red chilli powder – 1 tsp
- Cumin powder – 1 tsp
- Chaat masala – 2 tsp + for serving
- Salt to taste
- A pinch of cooking soda
- Oil for deep frying
- Make a thick batter with the above ingredients except paneer, adding a little water. The batter should not be runny.
- Now heat oil in a frying pan, and coat the paneer in the batter and deep fry till golden brown. Sprinkle with chaat masala and serve hot !!!
This one’s an absolute Mangalorean delight !! I was and I am quite addicted to it since childhood, 😀 I remember one of the friend’s of my dad used to get it for me often coz I like it 🙂 It is best served with Ganji (boiled rice porridge) But I prefer to have it with my good old curd rice 😀 Comfort meal for me, Oh yes, along with mango pickle of course 😉
I had a packet of dried anchovy with me, I normally make curry out of it, following my mom’s recipe, This time I thought I would try the chutney and to my surprise it was bang on !!! So very tasty, 🙂 Guess am gonna end up preparing it often, as I hubby loved it so much 😉 So here’s the recipe, Hope you enjoy it too.
Dry Fish chutney
- Dried Anchovy – 100 gms (or you can use dried shrimps too)
- Shallots – 6 (sliced)
- Garlic cloves – 8
- Curry leaves – About 8-10
- Kashmiri red chillies – 15
- Salt as per taste
- Coconut grated – 1 cup
- Peppercorns – 1/2 tsp
- Tamarind – a small gooseberry sized ball
- Coconut oil – to deep fry
- Wash the anchovy well to remove the excess salt and pat them dry.
- Now, deep fry the anchovies for a min until their crisp and drain on an absorbent towel.
- In another pan, Dry fry all the ingredients one by one separately and set aside (Shallots, garlic, grated coconut, peppercorns, red chillies, curry leaves)
- Let all the ingredients cool, and then in a food processor grind everything, ie: anchovies and the dry fried ingredients to a coarse paste along with tamarind. Adjust the salt and store in an air tight container. It stays fresh upto a week.
Wanna rustle up a quick dessert for your family in 10 min ? Then this one’s for you 🙂 The story goes thus, I had a huge can of yoghurt in my fridge, and the expiry date was tomorrow :O What to do with so much yoghurt was a big question 😦 Na.. not shrikhand for me, I belong to a lazy category, so did not want any hassles 😉 I want something which can be done in a jiffy.. Luckily had some condensed milk too 😉 So here it is, my experimental version of yoghurt, Hope you guys like it 😉
- Yoghurt (Full cream) – 2 cups
- Condensed milk – 1/2 cup (check according to your sweetness level)
- Chopped nuts – 3 tbsp
- Saffron (soaked in milk) – a few strands
- Cardamom powder (Elaichi) – 2 tsp
- In a mixing bowl, take the yoghurt and whisk lightly with a balloon whisk, so that its creamy and smooth in texture, Do not overdo it
- Now add the condensed milk slowly, little by little, and keep folding it into the yoghurt gently.
- Mix in the saffron, cardamom powder and chopped nuts. Serve chilled.
Note : For best results, refrigerate for an hour before serving