VEGGIE CHEESE TOAST

Ingredients-

2 tbsp thick bechamel or white sauce
3 tbsp cheddar cheese, grated
4 slices bread
1 cup veggies, chopped or brunoise( carrots, peas, brocolli, beans, capsicum, bellpeppers)
Salt to taste
pepper to taste

Method-

* Blanch all the veggies except the bellpeppers and capsicum.
* In a bowl mix the blanched veggies, capsicum, bellpeppers, white sauce, cheese, salt and pepper.
* Make into a thick paste.
* Toast the bread on one side.
* Spread the veggie mixture equally on the 4 slices on the untoasted side.
* Gratinate under a salamander until the top is golden.
* Cut into desired shape and serve hot with or without a dip.

WHOLE WHEAT AND COCONUT LADDOO

Ingredients-

150 gms ghee
350 gms whole wheat flour or atta
100 gms dessicated coconut
1/2 cup sugar
2 tbsp almonds or cashew nuts, chopped
1 tbsp raisins, chopped

Method-

* In a pan mealt the ghee.
* Add the wheat flour and cook it till it smells nutty and is roasted and has changed colour.
* Now add the sugar and let it melt competely.
* Then turn off the fire and add the coconut, raisin and nuts.
* Mix well and let it cool till you can touch it with your hand.
* Make small balls or laddoos in desired sizes.

YOGHURT N TEQUILA DIP

Ingredients-

2 tbsp tequila
Juice of 1 lemon
1 cup hung curd
1/4 cup milk
1/4 cup mayonnaise
2 tsp garlic, chopped
1/2 tsp chilli pwd or paprika
2 tbsp coriander, chopped
Salt and pepper to taste

Method-

* Place all the ingredients in a bowl.
* Mix well with a whisk.
* Chill for atleast 1 hr before serving.

SPICY ALMONDS

Ingredients-

2 cups almonds, blanched and peeled
1 tbsp salt
1 tbsp chilli pwd
1-3 tbsp olive oil

Method-

* Preheat the oven at 120 C.
* Mix the salt and chilli pwd.
* Toast the almonds for 10 min.
* Transfer to a bowl while hot.
* Mix with the spice mixture and oil, as much as required, to just coat the almonds.
* Serve at room temperature.

GOLDEN CASHEW NUGGETS

These nuggets or morsels of cashew are made with jaggery and muri or puffed rice. Muri is to rice as popcorn is to corn. Very nutritious snacks for children and also for those sweet cravings.

Ingredients-

200 gms jaggery
250 ml water
2 cups muri
1/2 cup roasted cashewnuts, coarsely crushed
1/4 tsp cardamom pwd

Method-

* In a pan bring water and jaggery to a boil.
* Reduce heat and add the mori and mix well.
* Not add the cashew and the cardamom.
* Mix well. Take it off fire.
* Let it cool till you can handle the mixture with fingers.
* Oil your palms and fingers well.
* Take small portions of the mixture and shape into desired shape.
* You have to this fast as the mixture will solodify fast as soon as it starts cooling.
* Store in an air-tight container. And ENJOY !!!!!!!

SPICED ROAST CHICKEN IN RICE-COOKER

Ingredients-

1 whole chicken, about 800 gms
3 carrots, peeled and diced
3 potatoes, peeled and diced
2 onions, peeled and diced
2 tomatoes, peeled and diced
100 gms french beans, destringed
1 head broccoli or cauliflower, cut into flowerets
1 tbsp garlic, chopped
2 tbsp olive oil
2 tbsp worcestershire sauce
1 tbsp oregano
2 tbsp chilli flakes
1 tbsp salt or to taste
2 tbsp pepper or to taste
2 tbsp tomato ketchup

Method

* Make the marinade by mixing all the ingredients except the chicken and the veggies.
* Marinate the chicken in the marinade and keep aside for about 1 hour.
* Remove the chicken from the marinade and keep aside.
* Marinate all the veggies in the leftover marinade.
* Place the veggies in the bottom of the rice-cooker.
* Place the chicken on top of the veggies and 1/2 cup of water.
* Turn on the cooker and let it cook till it turns off on its own.
* The chicken and the veggies are done to perfection.
* Serve along with rice or bread and Enjoy!!!!!!!!!!!!!!!!

SPICED PEANUT SANDWICH

Ingredients-

1/4 fresh coconut, grated
3 tbsp coriander, chopped
1 tbsp cumin pwd
1 tbsp coriander pwd
1 cup peanuts, boiled
1 cup cubed potato, boiled
1 tbsp oil
1 onion, chopped
1/2 tsp turmeric pwd
1 tsp lemon juice
Salt to taste
6 slices bread
1 tbsp butter

Method-

* Make a smooth paste of coconut, coriander, cumin pwd and coriander pwd using little water.
* In a pan, heat oil and saute the onions.
* Add 2 tbsp of the coconut paste and saute till it starts leaving oil.
* Add 1/2 tsp turmeric pwd and mix well.
* Add the peanut and potato and mix well.
* Season with salt and lemon juice.
* Divide the mixture into 3 parts and spread on 3 slices of bread.
* Cover the remaining 3 slices.
* Put very little butter on both sides and grill or toast in a sandwich maker.
* For snacks, toast the bread on one side.
* Spread the peanut mixture evenly on the non-toasted side.
* Sprinkle with little grated cheddar cheese and gratinate.
* Cut into desired shapes and serve.

BANGALI MUSTARD RELISH OR KASUNDI

I've been dying to taste this for a long time now. So i finally got a bottle from cr park. But realised that going there every time for a bottle is just not feasible. so by trial and error and mothers help, came up with this version of my recipe and it tastes just the same. Or even better.

Ingredients-

1 small raw mango
2 tbsp mustard seeds
5 green chillies
5 cloves of garlic
1 tsp salt

Method-
* Just blend them together with about 3 tbsp of water.
* Store in a jar and let it rest.
* Best results if used after 5-6 hrs, as the flavour and colour intensify.
* Enjoy dipping anything in it. Best with fried dishes.

POACHED EGGS ON MUSHROOM N SALAMI ON TOAST

This breakfast is as light and as healthy as it can get. And there's no use of any oil or butter. So make this and enjoy your healthy start to a great day. But really sorry that i forgot to take a photograph as i was really hungry.

Ingredients-

2 eggs
2 slices brown or whole wheat bread
6-8 button mushrooms, diced
2 slices salami, diced
1 small onion, diced
1 tbsp vinegar
Salt to taste
Pepper to taste

Method-

* In a non-stick pan put the mushrooms and the onions and sprinkle a few drops of water and cook till the water evaporates.
* Add the salami and saute for 2 min. Season with salt and pepper.
* Toast the slices of bread.
* Divide the mushroom mixture equally and put on the bread.
* In a deep pan boil some water with the vinegar.
* Poach the eggs in the water.
* Remove and drain excess water and place the poached eggs on the mushroom mixture.
* Sprinkle salt and pepper on top. ENJOY guilt free breakfast.

CHOCOLATE BANANA MILK SHAKE

I made this for my 11 months daughter. And she just loved it and finished it all.

Ingredients-

1 ripe banana
1 glass full cream milk
1 tbsp sugar
1 tbsp cocoa pwd

Method-

* Put all in the blender and blend till smooth and frothy.
* And put it in the sipper and feel satisfaction by watching it disappear.