NETFLIX AND CHILL- NUTELLA BREAD

 NUTELLA BREAD

One of my favorite go to breakfasts, lunches and/or snacks are nutella and bread sandwiches. I almost always have the ingredients on hand and if you combine that with how yummy they are and how quick and easy they are to make, I tend to have them fairly often. I butter them up and grill them so that they are nice and golden brown on the outside and the nutella is warm and melted on the inside. Another way is this where I apply Nutella on the butter toasted bread and it's tastes absolutely divine.

Ingredients: 

2 slices of bread

2 tbsp butter

3 tbsp Nutella 

Recipe:

1. Grill both the breads with butter till crispy.
2. Spread Nutella on the toasted bread

Serve.

Enjoy and keep showering your love.

MIXED SAUCE PASTA

 MIX SAUCE PASTA

Healthy & delicious and friendly pasta that can be made for after school meal or dinner. Red sauce pasta is a dish made with pasta, tomatoes, bell peppers, onions, garlic & herbs. This is one of the best pasta recipes you can make at home & I am sure your family will love it.

Ingredients:

1+1/2 cups pasta

2 to 3 tbsp oil

Salt as needed

3 to 4 garlic cloves

2 tbsp onions finely chopped

1+1/4 cup red, yellow and green bell peppers

1/2 to 1 tsp red chili flakes (adjust as needed)

1/2 to 1 tsp oregano or mixed herbs

Pepper freshly crushed for garnish

Recipe:

Red sauce: https://madewithlovebyjb.blogspot.com/2020/05/pizza-pasta-sauce.html

How to make red sauce pasta

1. Heat the same pan with more oil and fry garlic and chili flakes until aromatic.
2. Add onions and saute until golden. Add bell peppers until a little softened.
3. Pour the puree and add salt. 
4. Mix well and cook until it reaches a desired consistency. Make sure the sauce is not watery. Taste the sauce and adjust salt as needed. Add oregano.
5. Off the stove and add the pasta. Toss well until mixed.
6. Garnish with herbs. Serve hot pasta in red sauce.

Serve with garlic bread.

Enjoy and keep showering your love.

POTATO WEDGES

 POTATO WEDGES

A simple potato based snack recipe which is usually served as sides in a fast food or fine dine restaurants with main meals. Generally wedges are served with sweet chilli sauce or sour cream with extra seasonings on top of crisp wedges along with burger. Wedges are often confused with potato wedges which is generally thin and has different shape. wedges have more curvy in shape and has very distinct corners or in other words it can be termed as half moon shaped snack.

Ingredients:

4 medium sized potato

3/4 tsp salt

1/4 cup corn flour

2 tbsp oil

1/2 tsp pepper, crushed

1/2 tsp kashmiri red chilli powder

oil for deep frying

1/2 tsp mixed herbs, basil, marjoram, oregano, rosemary, sage, thyme

Recipe:

1. Firstly, in peel the skin of potato, use same sized potato preferably less starchy.
2. Chop them to thick wedges cutting each potato to 8 wedges.
3. Further, boil the potato wedges for 3 minutes adding little salt in the water.
4. Drain the water and keep potatoes aside. cool completely.
5. Coat the potatoes with 2 tbsp oil. Add corn flour, pepper, chilli powder and mixed herbs.
6. Mix well making sure the corn flour gets coated uniformly. Freeze the leftover potato wedges and use for atleast 3-4 month.
7. Deep fry the potatoes into hot oil.
8. Stir occasionally, till the potatoes turn golden brown and crisp.
9. Sprinkle wedges with salt and chilli powder before serving.
10. Finally, enjoy spicy and crispy potato wedges with tomato sauce.

Enjoy and keep showering your love.

BALUSHAHI/ BADUSHA

 BALUSHAHI/ BADUSHA

Balushahi is a traditional dessert originating from the Indian subcontinent. A popular sweet from Indian subcontinent, balushahi is similar to a glazed doughnut in terms of ingredients, but varies with its layered texture and crunchy taste. In north india it is known as balushahi and badusha or badshah in south indian cuisine.. In South India a similar pastry is known as badushah.

Ingredients: 

3 cups Maida/ All purpose flour

1/4 tsp Salt

1/2 tsp Baking soda

1/4 cup Ghee/ Clarified butter (At room temperature)
1/4 cup Yogurt (Chilled)
Ice Cold water (To knead teh dough)

Ghee for frying

For the sugar syrup
2 cups Granulated sugar
1 cup Water
1/2 tsp Cardamom powder

1 pinch Saffron (crushed)

Recipe:

1. Sieve maida, salt and baking soda in a bowl.
2. Add ghee and mix nicely with your finger tips.
3. Add yogurt and mix well.
4. Now add cold water and knead to make a soft dough.
5. Cover the dough and keep aside for 30 minutes.
6. Make 20-22 equal sized roughly shaped balls from the dough.
7. Do not smoothen them much.
8. Press in the centre of the dough ball with your thumb.
9. Heat ghee in a heavy bottom pan.
10. When the ghee is slightly hot, drop the Balushahi in the ghee very gently.
11. Do not heat the ghee too much otherwise the Balushahi will fry from outside but will remain raw from inside.
12. Fry on very low heat till golden brown.
13. Keep changing the sides while frying, but be very gentle.
14. Do not overload the pan.
15. Fry the Balushahi in batches.
16. Each batch will take around 15-20 minutes for frying.
17. Remove from heat once done in a plate and let cool completely.
    

For sugar syrup

1. Heat sugar, water, cardamom powder and saffron in a pan.
2. Do not stir much.
3. Cook till the syrup reaches a 1 string consistency.
4. To check the syrup consistency, take a little syrup in a spoon and let it cool slightly.
5. Touch the syrup with your forefinger.
6. Now touch your forefinger and thumb and pull apart.
7. It should make 1 string.
8. Remove the pan from heat once the syrup reaches the desired consistency.
9. Dip the balushahi in the warm sugar syrup and remove on a plate.
10. Let them dry for 2-3 hours.
11. Garnish with pistachio slivers.

You can store balushahi in an airtight container for up to 2 weeks.

Enjoy and keep showering your love.

SPINACH CORN SANDWICH

SPINACH CORN SANDWICH

Spinach Corn Sandwich is a great breakfast and also perfect to pack in kids lunch box. I have been making this sandwich from a couple of years now and we love it a lot. This Spinach Corn Sandwich is good way to make kids eat their share of greens. The cheesy sauce is delicious enough to tempt them. You can add other cooked vegetables like carrot,peas,beans.

Ingredients:
8 Bread Slices

Butter to spread on bread

For Spinach Corn filling

1+1/2 tbsp cooking butter

1 tbsp all purpose flour/wheat flour

1 cup warm milk (more if the sauce is too thick)

1 cup spinach Cleaned,Blanched and chopped

1 cup corn cooked

1/2 cup Chesse Gratted

Recipe:

1. Heat a pan. Add butter. Once butter starts to melt add flour. Stir using a spatula for a minute on low-medium heat. (Avoid burning)
2. Once the raw flavor of the flour is gone, slowly add warm milk. Whisk carefully to make a smooth mixture and avoid any lump.
3. Add salt and pepper as per taste. Mix well.
4. Add boiled spinach and corn kernels. Mix well. Take the pan off the heat.
5. Add grated cheese. Mix using a spatula till cheese melted and well incorporated.
6. Spread butter on a bread slice. Turn around. Add two spoonfuls of the spinach mixture and put another bread to make a sandwich.
7. Toast this sandwich on a tawa or a grill it till crispy.

Slice and serve.

Enjoy and keep showering your love.

RAJ KACHORI

RAJ KACHORI

One of the unique and popular chaat recipe prepared as a fusion between kachori and other chaat ingredients. the recipe is quite simple and is made by stuffing the chaat ingredients within the kachori bowl. This recipe covers both preparations of kachori and assembling of chaat ingredients.

Ingredients:

Ingredients to Knead the flour to make Kachori:

2 cups Sooji 

2 tbsp Maida

1/2 tsp Salt

Oil to fry

Ingredients for stuffing the Raj Kachori:

2-3 Potatoes, boiled, chopped

1/2 cup boiled sprouts (moong and Chana)

1 onion, chopped 

2 cups Curd, whisked

1 tsp black salt

2 tsp Cumin seeds, roasted and ground

1 tsp Black pepper 

1 tsp Red chilli powder

1/2 cup Sweet chutney

1/2 cup Green chutney

1/2 cup Sev Bhujiya

1/2 cup Pomegranate

1/2 cup Coriander leaves, chopped

Recipe:

1. Sieve the sooji and maida in a bowl and add salt, 1 table spoon oil in it. Mix the ingredients well and knead the flour with water.
2. Cover the dough and leave it for half an hour. Now punch the dough to make it smooth. Dough to make kachori is ready.
3. Heat oil in a pan.
4. Take a small portion of the dough and roll it with hands into a round ball. Now keep this ball on a rolling board and roll it into a flat disc of 3 inch.
5. Put this kachori into the pan and fry it in the oil. Press the kachori so it rises well. As soon as the kachori rises, lower down the flame and fry till it turns brown in colour. Take out the kachori on a plate and prepare more kachoris in the same manner. Let it cool down.
6. Kachori is ready. Now its time to stuff the kachori. We already have all the ingredients to stuff the kachori.
7. Break the kachori from the center from the side which is thin to put the ingredients into it. Keep the kachori on a plate.
8. In a bowl, add all the stuffing. Pieces of potatoes, sprouts, chopped onion, chopped coriander, roasted cumin powder, black pepper, red chilli powder. Mix well.
9. In a separate bowl, mix curd with black salt, whisk well.
10. Add 3 tbsp of this mixture in the fried kachori, over it, pour 1 tsp sweet chutney, 2 tsp curd, 1 tsp green chutney, sev bhujiya, pomegranate seeds, cumin seeds powder and coriander leaves. Put these ingredients in the same given sequence.

Make other kachoris in the same way.

Enjoy and keep showering your love.

PAV BHAJI

PAV BHAJI

Pav bhaji is a popular Indian street food that consists of a spicy mix vegetable mash & soft buns. Usually pav bhaji is served with a generous amount of butter topped along with some fresh chopped onions & lemon juice. The butter toasted pav are eaten along with the veggie mash or bhaji.

Ingredients:

3 medium sizes potatoes 

1 cup chopped cauliflower

1 cup chopped carrot

1 cup green peas, fresh or frozen

1/2 a beet root 

2 to 2.5 cups water for pressure cooking

3 tbsp amul butter

1 tsp cumin seeds

1/2 cup finely chopped onion

2 tsp ginger-garlic paste
1 green chilli, chopped

1/2 cup finely chopped capsicum

3 large tomatoes, finely chopped

1 tsp turmeric powder

1 tsp kashmiri chilli powder

2 to 3 tablespoons pav bhaji masala, add as required

1.5 to 2 cups stock in which the veggies were cooked or add as required

salt as required

Recipe:

1. Rinse, peel and chop the veggies. You will need cauliflower, carrot, beet root and medium sized potatoes (chopped). You can also add veggies of your choice.
2. Add all the above chopped veggies in a pressure cooker. Also add 1 cup green peas (fresh or frozen).
3. Add 2 to 2.5 cups water.
4. Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.
5. When the pressure settles down on its own, open the cooker and check if the veggies are cooked well.

Making Bhaji For Pav Bhaji

1. Heat a pan or kadai.  Add 2 to 3 tablespoons butter.
2. As soon as the butter melts, add cumin seeds.
3. Let the cumin seeds crackle and change their color.
4. Then add 1/2 cup finely chopped onions.
5. Mix onions with the butter and saute on a low to medium flame till the onions translucent.
6. Then add ginger-garlic paste.
7. Mix and saute till the raw aroma of both ginger and garlic goes away.
8. Then add chopped green chilli. Mix well.
9. Now add finely chopped tomatoes. mix very well.
10. Then begin to saute tomatoes on a low to medium flame.
11. Sauté till the tomatoes become soft and mushy. This takes about 6 to 7 minutes on a low to medium flame. If the tomatoes start sticking to the pan, then sprinkle some water and mix well.
12. When the tomatoes have softened, then add 1/2 cup finely chopped capsicum. Sauté for 2 to 3 minutes.
13. Add turmeric powder and kashmiri red chilli powder.
14. Then add pav bhaji masala. Mix very well.
15. Add the cooked veggies. Add all of the stock or water from the pressure cooker in which the veggies were cooked. Mix well.
16. Then season with salt as per taste.
17. With a potato masher, begin to mash the veggies directly in the pan.
18. Keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes. 
19. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
20. Do stir often. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
21. Your bhaji is ready.

For frying the pavs:

1. Heat a tawa. Keep the flame to a low and then add butter.
2. When the butter begins to melt, add a bit of pav bhaji masala. You can skip pav bhaji masala if you want.
3. Mix the pav bhaji masala very well with a spoon or spatula.
4. Then place the pav on the butter.
5. Rotate the pav all over the melted butter so that the pav absorbs the butter.
6. Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. Add more butter if required.
7. You can turn over and toast them more if required. Then remove in a plate and keep aside.

Your pav bhaji is ready to be served with some chopped onions, lemon and green chutney.

Enjoy and keep showering your love.