Hot garlic noodles

HOT GARLIC NOODLES | QUICK RECIPES

Hot garlic noodles is a popular Indo-Chinese dish which originated in Kolkata. It is a very simple recipe and can be prepared in minutes using the basic ingredients in your pantry. Vegetables can be customized as per your choice, you may also add some protein if you want to. Vegetarians may opt for soy or paneer whereas non-vegetarians can add eggs or chicken. I am going to share the basic version of hot garlic noodles which I often prepare.

INGREDIENTS

  • Noodles (250 gm)
  • Carrots (1/2 cup)
  • Green bell pepper (1/4 cup)
  • Red bell pepper (1/4 cup)
  • Yellow bell pepper (1/4
  • Onions (1/4 cup)
  • Spring onion (2 tablespoons)
  • Green chillies (1 teaspoon)
  • Garlic (2 tablespoons)
  • Ginger (1 teaspoon)
  • Dried red chilli (1 piece)
  • Schezuan sauce (1 teaspoon)
  • Soy sauce (1 tablespoon)
  • Vinegar (1 teaspoon)
  • Salt to taste
  • Oil (2 tablespoons)

HOT GARLIC NOODLES RECIPE

  • Boil 750 ml water in a sauce pan and add generous amount of salt. Once the water starts bubbling, add the noodles. Adjust the cooking time as per instructions on noodles packet. Stir occasionally.
  • After the noodles are boiled, strain with a help of a strainer to drain the extra water.
  • Now add 1 tablespoon oil and toss the noodles. Keep aside.
  • Heat 2 tablespoons of oil in a large wok. Add dried red chilli, ginger, garlic and onions. Sautè for a minutes.
  • Stir-in all the vegetables and salt to taste. Mix soy sauce, schezuan sauce and vinegar.
  • Mix boiled noodles and stir-fry for 2 minutes.
  • Serve in bowl and garnish with finely chopped spring onions.

NOTES :

  • Never add noodles until the water is boiling hot otherwise noodles will turn out soggy, starchy and mushy.
  • Do not cook vegetables on low-flame. Cooking it on high flame helps to retain the crunch.

COMMENT DOWN BELOW NAME OF YOUR FAVOURITE INDO-CHINESE DISH!

Buy SCHEZUAN SAUCE :

Schezuan sauce
MEDU VADA RECIPE

MEDU VADA RECIPE | QUICK RECIPES

Medu Vada recipe is one of the most sought after thing as it is a South Indian recipe which has gained popularity all over the world. These are made using the urad dal which is ground to a very fine paste and whisked until creamy. Texture is the most important part of this delicacy as it is what makes or breaks the final outcome. Desired texture of a medu vada is super crisp from outside but airy, spongy and fluffy from inside. If made properly, interior of Vada turns out as soft as a cotton ball. A good vada melts in your mouth as soon as you bite into it. It is conventionally serve with ‘sambar’, hot lentil and vegetable stew and ‘coconut chutney’, a dip made up of crushed coconut and chana dal, tempered with curry leaves and mustard seeds.

INGREDIENTS

  • Urad dal – (1 cup)
  • Curry leaves – (1 teaspoon)
  • Ginger – ( 1 teaspoon)
  • Green chillies – (1 teaspoon)
  • Cumin seeds – (1/2 teaspoon)
  • Asafoetida – ( a pinch)
  • Salt to taste
  • Water as required
  • Oil for frying
  • Onion – (1/4 cup)/ optional

MEDU VADA RECIPE

  • Wash and soak urad dal in 3 cups of water for atleast 4 hours. Strain the extra water after dal is soaked and grind into a fine paste.
  • Transfer the ground lentil paste to a big bowl and whisk until it becomes light, airy and almost doubles up in size.
  • To check the texture of paste, drop one teaspoon batter in a bowl of water. If it floats on the surface then the batter is ready.
  • Now add all the spices and condiments in the batter such as green chillies, curry leaves, cumin seeds, asafoetida, ginger and salt to taste.
  • Fold all the ingredients together with a help of a spatula.
  • Heat oil in a kadai for deep frying the vadas on high flame.
  • Wet your palm with water and place a spoonful of mixture. With the help of your thumb, poke a hole in the centre.
  • Add the Vada into the hot oil. Once the vada holds its shape in oil, turn the flame on medium and frying until golden brown.
  • Repeat the process to make all the vadas.
  • Serve it with sambar and chutney or enjoy it as a snack with evening tea.

Notes

  • Always whisk the lentil paste in one direction, so that air remains entrained.
  • Do not add too much vadas in the oil at the same time as the temperature of the oil might drop which will make vadas turn out oily.

COMMENT DOWN BELOW NAME OF YOUR FAVOURITE SOUTH INDIAN DISH!

Daal Cheela

DAAL CHEELA | QUICK RECIPES

Daal cheela is one of the most beloved breakfast recipe from the lands of Northern India. It is made with a combination of ground lentils and spices. It is much healthier when compared to other breakfast items such as puri and parathas. Daal cheela is something which is enjoyed by all, from the youngest to oldest member of the family. This recipe is best paired with tamarind and mint sauce. Thin lentil crepes are stuffed with a generous amount of filling made with cottage cheese and green peas which makes it a wholesome dish.

DAAL CHEELA INGREDIENTS

  • Chickpea flour/ Besan – (1/2 cup)
  • Mung daal – (1/2 cup)
  • Water – (2 cups)
  • Green chillies – (1 teaspoon)
  • Ginger – (1 teaspoon)
  • Cottage cheese (sliced – 1/2 cup)
  • Coriander leaves – (1 teaspoon)
  • Green Peas – (1/2 cup)
  • Red chilli powder – (1 teaspoon)
  • Turmeric powder – (1/2 teaspoon)
  • Salt to taste
  • Oil for cooking

DAAL CHEELA RECIPE

  • Wash and soak mung daal for atleast 3 hours. After daal is soaked, drain the water and grind it to form a smooth paste. Transfer the ground daal into a big bowl. With the help of a whisk or a big spoon, whisk the daal in one direction until it becomes fluffy and doubles up in size.
  • Combine 1/4 cup mung dal paste, 1/4 cup chickpea flour and salt to taste in a bowl and stir in together. Add enough water for a flowing batter consistency.
  • Heat 1 teaspoon oil in a pan. Add green chillies, ginger and dry spices.
  • Add cottage cheese, green peas and salt to taste. Cover and cook for 5 minutes on a low flame.
  • Heat oil on a tawa and add one ladle full of batter at a time. Make sure that while adding the batter the flame is on low but tawa must be hot.
  • Cook the cheela until turns golden and crisp while occasionally drizzling some oil.
  • Place 2 tablespoons of filling in the centre of the cheela. Fold it in desired shape.
  • Serve hot with tamarind and mint chutney.

WHAT IS YOUR FAVOURITE BREAKFAST RECIPE? COMMENT DOWN BELOW!

BUY NON-STICK COOKWARE TO MAKE PERFECT CHEELA :

DAAL BHAJIYA RECIPE | QUICK RECIPES

Daal bhajiya

Daal bhajiya is a street style snack which is very popular in North India. These are the deep fried dumplings made with a combination of ground lentils, vegetables and spices.

  • DAAL BHAJIYA INGREDIENTS
  • Chickpea flour/ Besan – (1/2 cup)
  • Mung daal – (1/2 cup)
  • Water – (2 cups)
  • Green chillies – (1 teaspoon)
  • Onion (sliced – 1/2 cup)
  • Coriander leaves – (1 teaspoon)
  • Red chilli powder – (1 teaspoon)
  • Turmeric powder – (1/2 teaspoon)
  • Salt to taste
  • Oil for frying
  • Bread – (2 slices)
  1. DAAL BHAJIYA RECIPE
  2. Wash and soak mung daal for atleast 3 hours. After daal is soaked, drain the water and grind it to form a smooth paste. Transfer the ground daal into a big bowl. With the help of a whisk or a big spoon, whisk the daal in one direction until it becomes fluffy and doubles up in size.
  3. FOR DAAL PAKODI :
  4. Combine 1/4 cup mung dal paste, 1/4 cup chickpea flour, salt to taste in a bowl and stir in together. Do not mix it too much, just gently fold in all the ingredients with the help of a spoon. Add water if required.
  5. Heat oil in a kadai and add one tablespoon of batter at a time. Make sure that while adding the batter the flame is on high and lower the temperature to medium after all the pakodi are added. Frying the batter on medium flame ensures that it is cooked properly from inside.
  6. Fry until turns golden and crisp. Take out from the oil with the help of a strainer and place on paper kitchen towels to remove excess oil.
  7. Serve hot with tea and mint chutney.
  8. FOR ONION BHAJJI
  9. In a bowl, add onion sliced, 1/4 cup mung daal paste, 1/4 besan, salt to taste, coriander leaves, green chillies, red chilli powder, turmeric powder. Add water if required, however, onion releases enough moisture of it’s own, so extra water would not be required.
  10. Mix all the ingredients without breaking the onion slices.
  11. Heat oil in a kadai and add one tablespoon of batter at a time. Make sure that while adding the batter the flame is on high and lower the temperature to medium after all the pakodi are added. Frying the batter on medium flame ensures that it is cooked properly from inside.
  12. Fry until turns golden and crisp. Take out from the oil with the help of a strainer and place on paper kitchen towels to remove excess oil.
  13. Serve hot with bread slices and mint chutney.

Whisk the daal batter in one direction only as it gives the best results.
Continue reading “DAAL BHAJIYA RECIPE | QUICK RECIPES”

Ragi IDLI | Easy Breakfast RECIPE

RAGI IDLI

Ragi Idli the perfect alternative to the normal rice idlis if you want to switch to millets. Millets are super foods which must be included in our diet, but a lot of people have no idea about how they can make this wonderful grain a part of their regular diet. So here I am, with an amazing yet simple recipe which will leave you licking your fingers!

  • Ragi Idli Rava (1 cup)
  • Urad Dal (1/2 cup)
  • Water (as required)
  1. Soak ragi idli rava for 2 hours. In this recipe I have used Ragi Idli Rava by Eat Millet. You may use idli rava by any brand easily available to you, however, according to me this brand has the best product. I will leave a link below, you may purchase it if you want to.
  2. Wash and soak split urad dal for 2 hours. Grind the urad dal with minimum water into thick and smooth paste. Beat it for 2 minutes with a spoon in one direction. Whisking the lentil batter can be avoided if you are using a wet grinder to grind it as while using this equipment, entrains the air into batter naturally.
  3. Mix the ground lentil batter and soaked ragi idli rava and let it ferment for atleast 8-10 hours or overnight for best results.
  4. After fermentation, the batter rises to almost double in quantity. Add a little salt to the batter.
  5. Grease an idli plate and add 2 tablespoons of batter in each mould.
  6. In a steamer/cooker without whistle, heat water upto 1 inch level. Place the idli plate inside, cover and steam for 10-12 minutes.
  7. Switch off the flame and let it rest for 2 minutes. Open up the lid and remove the idlis on a plate with a help of a spoon.
  8. Serve hot with coconut chutney, sambar or choice of podi!

If wet grinder is available then use it for this recipe for better results.
Do not skip the fermentation step, otherwise the recipe won’t turn out good.
Add salt just before steaming the idlis.
You can store this batter for upto 3 days in refrigerator.

Indian
Ragi Idli
Ragi Idli

Ragi Idli is the perfect alternative to the normal rice idlis if you want to switch to millets. Millets are super foods which must be included in our diet, but a lot of people have no idea about how they can make this wonderful grain a part of their regular diet. So here I am, with an amazing yet simple recipe which will leave you licking your fingers!

Ragi Idli recipe

Ingredients

  • Ragi Idli Rava (1 cup)
  • Urad Dal (1/2 cup)
  • Water (as required)

RAGI IDLI RECIPE

  • Soak ragi idli rava for 2 hours. In this recipe I have used Ragi Idli Rava by Eat Millet. You may use idli rava by any brand easily available to you, however, according to me this brand has the best product. I will leave a link below, you may purchase it if you want to.
  • Wash and soak split urad dal for 2 hours. Grind the urad dal with minimum water into thick and smooth paste. Beat it for 2 minutes with a spoon in one direction. Whisking the lentil batter can be avoided if you are using a wet grinder to grind it as while using this equipment, entrains the air into batter naturally.
  • Mix the ground lentil batter and soaked ragi idli rava and let it ferment for atleast 8-10 hours or overnight for best results.
Ragi Idli Rava
  • After fermentation, the batter rises to almost double in quantity. Add a little salt to the batter.
  • Grease an idli plate and add 2 tablespoons of batter in each mould.
  • In a steamer/cooker without whistle, heat water upto 1 inch level. Place the idli plate inside, cover and steam for 10-12 minutes.
  • Switch off the flame and let it rest for 2 minutes. Open up the lid and remove the idlis on a plate with a help of a spoon.
  • Serve hot with coconut chutney, sambar or choice of podi!

Notes

  • If wet grinder is available then use it for this recipe for better results.
  • Do not skip the fermentation step, otherwise the recipe won’t turn out good.
  • Add salt just before steaming the idlis.
  • You can store this batter for upto 3 days in refrigerator.

Click On link below to buy :

Comment down below how your ragi idli Turned out?

CHEESE GARLIC BREAD | GARLIC BREAD RECIPE

CHEESE GARLIC BREAD

Cheese Garlic Bread tastes almost like a Margherita pizza minus the tomato sauce. Make this cheesy and buttery garlic pillow now!

  • All-purpose flour – 2 cups
  • Baking Soda – 1 teaspoon
  • Salt to taste
  • Curd – 1 cup
  • Water
  • Cheese slices – 4 nos.
  • Olive Oil – 2 tablespoon
  • Butter – 1/2 cup
  • Oregano – 1 tablespoon
  • Red Chilli Flakes – 1 tablespoon
  • Garlic Paste – 1 teaspoon
  1. Take all purpose flour in a big mixing bowl and add baking soda, salt and curd. Mix well and add water slowly to form a wet dough.
  2. Grease another bowl with olive oil and transfer the wet dough to it. Make sure the dough is completely coated with olive oil and keep aside for atleast an hour.
  3. Wet dough
  4. After an hour, sprinkle all purpose flour on a plate and transfer the wet dough on it. Sprinkle some more flour over the dough and let it rest for 20 minutes.
  5. In a small bowl, take 1/2 cup butter. Add red chilli flakes, garlic paste and oregano to it. You may add any other herbs like rosemary if you prefer that. If the garlic paste is not available, it can be replaced with finely chopped garlic cloves.
  6. Grease a baking tray and sprinkle 1 teaspoon semolina or corn flour on it.
  7. Transfer the dough on to baking tray and spread 1/2 inch thick.
  8. Apply generous amount of garlic butter on the dough.
  9. Dough infused with garlic butter
  10. Add cheese slices on half of the dough and fold the dough in a semi-circle by tucking the edges.
  11. Cheese garlic bread
  12. Add cheese of your choice
  13. Mark slits on the dough with a help of a sharp knife.
  14. Apply garlic butter over the dough. Applying garlic butter on the dough after marking slits makes the bread more crisp.
  15. Garlic Bread
  16. Bake it on 180° C for 25 minutes in oven.

Alternatively you can add salt to a heavy bottom pan, place a small metal bowl in it and place your baking tray over that bowl. In the pan set up, you need to bake the bread a little longer, that is 35 minutes on low flame.
Cut in slices just before serving. Your restaurant style cheese garlic bread at home is ready!

Cheese Garlic Bread tastes almost like a Margherita pizza minus the tomato sauce. Make this cheesy and buttery garlic pillow now!

Watch Full Video

Cheese Garlic Bread

Soft and fluffy baked dough infused with garlic butter is stuffed with gooey cheese. Baked bread is crispy from outside and soft from inside making it the perfect snack for your evening munching. The best part about this recipe is that it can be prepared with very simple Ingredients!

Cooking time 🕛 2 hours (prep. Time included)

Ingredients

  • All-purpose flour – 2 cups
  • Baking Soda – 1 teaspoon
  • Salt to taste
  • Curd – 1 cup
  • Water
  • Cheese slices – 4 nos.
  • Olive Oil – 2 tablespoon
  • Butter – 1/2 cup
  • Oregano – 1 tablespoon
  • Red Chilli Flakes – 1 tablespoon
  • Garlic Paste – 1 teaspoon

Recipe

  • Take all purpose flour in a big mixing bowl and add baking soda, salt and curd. Mix well and add water slowly to form a wet dough.
  • Grease another bowl with olive oil and transfer the wet dough to it. Make sure the dough is completely coated with olive oil and keep aside for atleast an hour.
Wet dough
  • After an hour, sprinkle all purpose flour on a plate and transfer the wet dough on it. Sprinkle some more flour over the dough and let it rest for 20 minutes.
  • In a small bowl, take 1/2 cup butter. Add red chilli flakes, garlic paste and oregano to it. You may add any other herbs like rosemary if you prefer that. If the garlic paste is not available, it can be replaced with finely chopped garlic cloves.
  • Grease a baking tray and sprinkle 1 teaspoon semolina or corn flour on it.
  • Transfer the dough on to baking tray and spread 1/2 inch thick.
  • Apply generous amount of garlic butter on the dough.
Dough infused with garlic butter
  • Add cheese slices on half of the dough and fold the dough in a semi-circle by tucking the edges.
Cheese garlic bread
Add cheese of your choice
  • Mark slits on the dough with a help of a sharp knife.
  • Apply garlic butter over the dough. Applying garlic butter on the dough after marking slits makes the bread more crisp.
Garlic Bread
  • Bake it on 180° C for 25 minutes in oven.

Notes

  • Alternatively you can add salt to a heavy bottom pan, place a small metal bowl in it and place your baking tray over that bowl. In the pan set up, you need to bake the bread a little longer, that is 35 minutes on low flame.
  • Cut in slices just before serving. Your restaurant style cheese garlic bread at home is ready!

Comment down below you like your garlic bread with or without cheese?

Buy the best extra virgin olive oil –

Noodles Samosa | Chinese samosa

Noodles samosa

Noodles samosa also known as Chinese samosa is a fusion snack made by giving a twist to the traditional samosa. Read below full recipe.

  • INGREDIENTS
  • Frozen Samosa Patti or wonton sheets – 14 pieces
  • Instant noodles – 80 gram
  • Bell peppers – 1 cup
  • Soy sauce – 1 tablespoon
  • Hot sauce – 1 tablespoon
  • Salt to taste
  • Oil for frying
  • Water – to boil noodles
  • Cornstarch slurry – 4 tbsp
  1. Boil noodles and keep aside. Drizzle some oil over them so that they do not stick together.
  2. Heat 2 tbsp oil and saute bell peppers or any vegetables as per choice.
  3. Add boiled noodles and salt to taste. Give the noodles a nice stir.
  4. Add 1 tablespoon soy sauce and hot sauce. Mix well until noodles are quoted properly.
  5. Keep the filling aside to cool down.
  6. Noodles to be used fo filling
  7. Place samosa patti on a chopping board perpendicular to each other and place 1 tablespoon of filling on the portion which has been overlapped.
  8. Fold the two flaps adjacent to each other and mark 4 slits on the other two to flaps adjacent to each other.
  9. Overlap 1 section from each side at a time to form a Criss cross pattern.
  10. For better clarity check out the YouTube link embedded in the blog post.
  11. While folding the samosa use corn starch slurry to secure the wrapper in place.
  12. Final look
  13. Follow the previous steps to prepare all the samosa.
  14. Frying
  15. Deep fry samosa in hot oil and place on a kitchen towel to get rid of excess oil.
  16. Fry in hot oil
  17. Samosas are ready to serve.

These can be prepared ahead of time and stored in freezer. Fry just before serving.
Feel free to use any sort of vegetables or noodles and give samosa the personalized twist.

Noodles samosa also known as Chinese samosa is a fusion snack made by giving a twist to the traditional samosa. Read below full recipe. Samosa is a very popular snack in India. Traditionally samosa is made with potato filling rolled in all-purpose all purpose flour dough but today we will be using noodles for the filling of samosa.

Watch full recipe

Cooking 🕛 30 Minutes For noodles samosa

Ingredients

  • Frozen Samosa Patti or wonton sheets – 14 pieces
  • Instant noodles – 80 gram
  • Bell peppers – 1 cup
  • Soy sauce – 1 tablespoon
  • Hot sauce – 1 tablespoon
  • Salt to taste
  • Oil for frying
  • Water – to boil noodles
  • Cornstarch slurry – 4 tbsp

Recipe

  • Boil noodles and keep aside. Drizzle some oil over them so that they do not stick together.
  • Heat 2 tbsp oil and saute bell peppers or any vegetables as per choice.
  • Add boiled noodles and salt to taste. Give the noodles a nice stir.
  • Add 1 tablespoon soy sauce and hot sauce. Mix well until noodles are quoted properly.
  • Keep the filling aside to cool down.
Noodles to be used fo filling
  • Place samosa patti on a chopping board perpendicular to each other and place 1 tablespoon of filling on the portion which has been overlapped.
  • Fold the two flaps adjacent to each other and mark 4 slits on the other two to flaps adjacent to each other.
  • Overlap 1 section from each side at a time to form a Criss cross pattern.
  • For better clarity check out the YouTube link embedded in the blog post.
  • While folding the samosa use corn starch slurry to secure the wrapper in place.
Final look
  • Follow the previous steps to prepare all the samosa.
Frying
  • Deep fry samosa in hot oil and place on a kitchen towel to get rid of excess oil.
Fry in hot oil
  • Samosas are ready to serve.
Notes
  • These can be prepared ahead of time and stored in freezer. Fry just before serving.
  • Feel free to use any sort of vegetables or noodles and give samosa the personalized twist.

Comment down below what all varietieS of samosas have you had ?

Chilli Cheese Samosa | Cocktail Samosa Recipe

CHILLI CHEESE SAMOSA

Chilli cheese samosa are crisp from outside and juicy from inside. There is a burst of vegetable juices and gooey cheese as soon as to bite into to these triangles of goodness.

  • COOKING TIME 🕛 20 MINUTES
  • INGREDIENTS
  • Frozen Samosa Patti/ Wonton Sheets – 8 pieces
  • Assorted Vegetables (finely chopped – 1 cup)
  • Naagin Sauce – 2 tablespoon
  • Cheese Slice – 2 piece
  • Salt to taste
  • Cornstarch Slurry – 2 tablespoon
  • Oil for frying
  1. Add finely chopped assorted vegetables to a big bowl and season with salt and two tablespoons of Naagin Hot Sauce. Mix well and keep aside.
  2. Place wonton sheets on a chopping board and place cheese slice on the one end. Add one tablespoon of vegetable filling on the cheese slice. It is suggested to add only one tablespoon of filling, so that folding the samosas would be easier.
  3. Fold to meet the edge with the opposite edge to form triangles. Also, make sure that samosas are tucked tightly so that the filling doesn’t comes out.
  4. Before making the last fold, apply cornstarch slurry on the end of wrapper and fold it to seal the samosas completely. Fold all the samosas in the similar way.
  5. Deep fry in hot oil on medium flame.

Keeping the flame medium while frying is necessary, so that the vegetables which have been used in filling are cooked properly.
Serve hot with Naagin Sauce! It is definitely the best hot sauce available in the market.

Chilli Cheese samosa using Naagin Sauce

Chilli cheese samosa tastes delicious with hot sauce. Naagin Hot Sauce is spicy and adds strong flavour to your food. I created chili cheese samosa with this amazing ingredient which is very versatile and goes well with almost all the cuisines.
Chilli cheese samosa are crisp from outside and juicy from inside. There is a burst of vegetable juices and gooey cheese as soon as to bite into to these triangles of goodness.

Watch full video

cooking time 🕛 20 minutes

ingredients

  • Frozen Samosa Patti/ Wonton Sheets – 8 pieces
  • Assorted Vegetables (finely chopped) – 1 cup
  • Naagin Sauce – 2 tablespoon
  • Cheese Slice – 2 piece
  • Salt to taste
  • Cornstarch Slurry – 2 tablespoon
  • Oil for frying

Recipe for chilli cheese samosa

  • Add finely chopped assorted vegetables to a big bowl and season with salt and two tablespoons of Naagin Hot Sauce. Mix well and keep aside.
Pro tip : Add generous amount of sauce
  • Place wonton sheets on a chopping board and place cheese slice on the one end. Add one tablespoon of vegetable filling on the cheese slice. It is suggested to add only one tablespoon of filling, so that folding the samosas would be easier.
Chilli Cheese Samosa
Join ends to form triangles
  • Fold to meet the edge with the opposite edge to form triangles. Also, make sure that samosas are tucked tightly so that the filling doesn’t comes out.
Samosa making
Cornstarch Slurry to seal samosa
  • Before making the last fold, apply cornstarch slurry on the end of wrapper and fold it to seal the samosas completely. Fold all the samosas in the similar way.
Frozen Snacks
Samosas are ready to fry
  • Deep fry in hot oil on medium flame. Keeping the flame medium while frying is necessary, so that the vegetables which have been used in filling are cooked properly.
Chilli Cheese Samosa
Fry in hot oil
  • Serve hot with Naagin Sauce! It is definitely the best hot sauce available in the market.

Comment down below if you love samosa?

Onion sandwich | sandwich recipe | healthy sandwich

onion sandwich recipe

Onion Sandwich

Onion and cottage cheese sandwiches can be prepared in no time. They are delicious , healthy and fulfilling. Read the recipe below.

  • Paneer (cottage cheese – 1 cup)
  • Kings birista fried onions – half cup
  • Green chillies – 2 tbsp
  • Salt to taste
  • Fresh bread – 4 slices
  • Butter – to grill the sandwiches
  1. Take one cup of paneer and mash it. Make sure you mash the Paneer very fine for that smooth and creamy texture.
  2. Add kings birista fried onions to add crispy and crunchy texture to creamy cottage cheese.
  3. Finely chopped green chillies are to be added to add spiciness to the mixture. Add salt to taste and mix well until combined.
  4. Take two slices of fresh bread and spread generous amount of filling over it. Cover with another slice of bread and press gently.
  5. Apply butter on the sandwiches and place them in electric sandwich maker. Grill the sandwich until golden crust is formed on the bread.
  6. Pair with ketchup or mayonnaise.

Keep butter out of the refrigerator for sometime before applying it on the sandwiches so that the butter is soft enough to spread on the bread.
Skip the green chillies if you cannot handle too much spice.
If you do not have electric sandwich maker then you can make this recipe on a non stick pan as well.

Everyone love sandwiches because they are the ultimate convenience food. They can be prepared in minutes from scratch with the simplest ingredients that are available in pantry all the time. Also, they are so versatile that you can make hundreds if not thousands of combinations and simply sandwich the feeling between the bread slices, which can be buttered and grilled or can be had as it is.

Today I am sharing a simple onion sandwich recipe. The main ingredients of this recipe are onions, paneer (also known as cottage cheese) and green chillies. Onion and cottage cheese sandwiches can be prepared in no time. They are delicious , healthy and fulfilling. Read the recipe below.

Onion Sandwich
Onion Sandwich

Where to buy king’s Birista Fried onions?

King’s birista fried onions are available at – https://www.amazon.in/Kings-Birista-Sunflowe-Oil-900-Grams/dp/B079K2NLFZ I absolutely love this product because it is so convenient to use and it is pocket friendly as well. With this product you don’t have to to go through the hassle of chopping and frying onions, that means no more tears and sweating in the kitchen.

watch full video

Onion Sandwich

ingredients

  • Paneer ( cottage cheese) – 1 cup
  • Kings birista fried onions – half cup
  • Green chillies – 2 tbsp
  • Salt to taste
  • Fresh bread – 4 slices
  • Butter – to grill the sandwiches

equipments

Electric sandwich maker. You can buy electric sandwich maker at – https://www.amazon.in/Kent-16024-700-Watt-2-Slice-Sandwich/dp/B07GX6M4DC making sandwiches with an an electric sandwich maker makes your work easy and sandwiches taste better.

Recipe

Cottage cheese filling
Cottage cheese

Take one cup of paneer and mash it. Make sure you mash the Paneer very fine for that smooth and creamy texture.

Add kings birista fried onions to add crispy and crunchy texture to creamy cottage cheese.

Finely chopped green chillies are to be added to add spiciness to the mixture. Add salt to taste and mix well until combined.

King's Birista Fried Onion
King’s Birista Fried Onions

Take two slices of fresh bread and spread generous amount of filling over it. Cover with another slice of bread and press gently.

Apply butter on the sandwiches and place them in electric sandwich maker. Grill the sandwich until golden crust is formed on the bread.

Onion Sanwich
Grilled Sandwiches

Pair with ketchup or mayonnaise.

Notes

  • Keep butter out of the refrigerator for sometime before applying it on the sandwiches so that the butter is soft enough to spread on the bread.
  • Skip the green chillies if you cannot handle too much spice.
  • If you do not have electric sandwich maker then you can make this recipe on a non stick pan as well.

comment down below if you love sandwiches and if not then what is your comfort food?

Besan Cheela Recipe - Healthy Breakfast

Besan Cheela recipe | Healthy Breakfast | gluten-free

BESAN CHEELA

Besan Cheela is a very popular breakfast recipe in India. It is made by pouring a thin chickpea flour batter seasoned with spices on a hot skillet and cooked under crisp. It is similar to savoury crepes.

  • Besan (chickpea flour – 1/2 cup)
  • Water – 1 cup
  • Green Chillies – 1 teaspoon
  • Bell peppers – 2 teaspoon
  • Tomatoes – 1 teaspoon
  • Onions – 1 teaspoon
  • Salt to taste
  • Red chilli powder – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Caraway seeds – 1 teaspoon
  • A pinch of asafoetida
  • Oil for cooking
  • Note – All the vegetables must be finely chopped
  1. Add besan (chickpea flour) and all the vegetables in a large mixing bowl.
  2. Add salt to taste.
  3. Slowly add water to make thin batter. Batter should be thin but not water, it must coat the vegetables lightly.
  4. Add all the spices and condiments and mix well.
  5. Leave aside for 5 minutes.
  6. Heat a non-stick pan and drizzle some oil. You may use ghee (clarified butter) if that is what you prefer.
  7. Pour a ladle full of batter on non-stick pan and swirl it around till a nice thin coating of batter is formed on the pan.
  8. After pouring the batter turn the flame on low and let the batter set for few minutes.
  9. Roast golden on low flame by drizzling oil once in a while.
  10. Flip and roast from the other side as well.
  11. Fold in half and serve hot! Pair it with bread, chutneys, dips or your favourite tea.

If you are a begginer, you may opt. for non-stick pan to make some delicious besan cheela.

Besan cheela – healthy Breakfast

Besan Cheela is a very popular breakfast recipe in India. It is made by pouring a thin chickpea flour batter seasoned with spices on a hot skillet and cooked under crisp. It is similar to savoury crepes. If you are a begginer then you may opt. for non-stick pan to make some delicious besan cheela. It has been my favourite since my childhood days and I am very sure you will love them too. You can serve it as it is or it can be sandwiched in fresh bread slices, just how you serve omelette. If you are deciding to turn vegan then it can be a perfect replacement for omelette.

Buy Rajdhani Besan – https://www.amazon.in/Rajdhani-Besan-Gram-Flour-500g/dp/B087G15GYJ

Cooking 🕜 10 minutes For Besan Cheela

Ingredients

  • Besan (chickpea flour) – 1/2 cup
  • Water – 1 cup
  • Green Chillies – 1 teaspoon
  • Bell peppers – 2 teaspoon
  • Tomatoes – 1 teaspoon
  • Onions – 1 teaspoon
  • Salt to taste
  • Red chilli powder – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Caraway seeds – 1 teaspoon
  • A pinch of asafoetida
  • Oil for cooking
  • Note – All the vegetables must be finely chopped so that the batter doesn’t get lumpy.

Recipe

  • To make besan cheela ,add besan (chickpea flour) and all the vegetables in a large mixing bowl.
  • Add salt to taste.
  • Slowly add water to make thin batter. Batter should be thin but not watery, so that it can coat the vegetables lightly.
  • Add all the spices and condiments and mix well until combined well.
  • Leave aside for 5 minutes.
  • Heat a non-stick pan and drizzle some oil or you may use ghee (clarified butter) if that is what you prefer.
  • Pour a ladle full of batter on non-stick pan and swirl it around so that a nice thin coating of batter is formed on the pan.
Besan Cheela Recipe - Healthy Breakfast
Cook until crisp
  • After pouring the batter turn the flame on low and let the batter set for few minutes.
  • Roast on a low flame in order to achieve a golden crust by drizzling oil once in a while.
  • Flip and roast from the other side as well so that the cheela gets crispy from both the sides which enhance its texture.
  • Fold in half and serve hot! Alternatively, pair it with bread, chutneys, dips or your favourite tea. I prefer it with green chutney because it elevates it’s flavours to the next level.

Comment down below if you would prepare besan cheela recipe – healthy breakfast. Also, leave your valuable suggestions!