Creamy Sandwich

Today I am sharing my all-time favourite   recipe Creamy Sandwich.

                                       In this recipe I have used brown bread ; you can use any bread. I have shown how make this sandwich using toaster and tawa…..So friends those who don’t have toaster can try the recipe on tawa  (which is easily available in all kitchen)

Preparation

Heat Olive oil add finely chopped mushroom sauté it ,add finely chopped spinach and sweet corn kernels sauté it add crushed pepper and salt and cook till kernels are soft ;keep aside to get cool

Add mayonnaise mix and keep aside. This is your sandwich spread

Spread butter on one side of bread slices then spread spinach mixture on one side of bread cover the bread with another slice of bread as shown in the above picture

Spread butter on outside of bread and toast on toaster

Toast the bread on tawa until golden brown on both sides and serve hot

(I personally like tawa toasted sandwich………….)

Note:

I had few mushroom in my fridge so I have used…….. You can avoid mushroom and continue the recipe.

Mango Rasayana

Mango Rasayana is the most popular and easiest Mangalorean dish. Some like rasayana with poori, some with neer dosa and some like to have chilled as payasam. My hubby who spent his childhood in Pune like mango rasayana with poori….and my little one is a carbon copy of his appa, but I like chilled rasayana after dinner or lunch as a payasam; so how can I forget to prepare mango rasayana in mango season. The recipe may differ from person to person; this is how my mom uses to prepare …..So here is the recipe

Preparation

Take the pulp of mango in a bowl add jageery powder and cardamom powder mix well keep aside

To the pulp add coconut milk and mix well; keep in fridge to chill

Serve with Poori or as a payasam in bowl.

Note:

Coconut milk: - Take fresh grated coconut in mixer and a glass of water run mixer; now strain coconut mixture and you will get thick coconut milk

Add jaggery as per your family taste; make sure if the mangoes are sweet then add less jaggery.

Take the pulp of mango with your hand; don’t run in mixer.

Chicken Curry

Today I am going to share a simple and easy  chicken curry recipe;though there are endless variations in preparing chicken recipes;this one is an easy to prepare recipe without any masala grinding and can be served with roti, pulavo,and steamed rice.

Preparation

Marinate chicken in chilli powder, turmeric, salt and ½ tsp. ginger garlic paste; till you prepare the rest of the things like chopping and cutting of other ingredients.

Heat oil add finely chopped onion saute and add  remaining ginger garlic paste fry till raw smell goes add green chillies chopped and coriander leaves chopped fry for a while.

Add marinated chicken and mix well

Add red chilly powder ,Coriander powder,cumin powder,garam masala  and salt mix well; so that all masala powder  coats well.

Add chopped tomatoes mix well close lid and cook until tomatoes are cooked

Once tomatoes are cooked you will get a thick gravy (as shown in the picture)

Add one glass of water if you need more gravy and bring it to boil  and cook till chicken is cooked

Once chicken is cooked and leaves oil add chopped coriander and a spoon of butter close the lid  and switch off the stove.Serve chicken curry with roti and rice.

Masala Buttermilk

A glass of buttermilk is always refreshing drink, helps to improve digestion and a glass of buttermilk every day is good for health; these are the healthy benefits of buttermilk………. Buttermilk is also a summer refreshing drink 

Preparation of Masala

Clean Mint and coriander leaves well

Take all masala ingredients and grind to paste and store in a jar

Preparation of Masala Buttermilk

Take curds in vessel add salt, 1/4 sp Masala add a cup of water

Add black salt and blend it with hand blender add another 2- 3 cups of water; masala buttermilk is ready to serve.

Note :

• ·          If you like thick buttermilk; add less water
• ·         Mostly buttermilk should be watery consistency
• ·         Add masala more if you like spicy
• ·         Masala can be stored in fridge for a week.

Cucumber Pachadi

 Cucumber pachadi is Mangalorean traditional side dish prepared on festivals and special occasions.

Procedure

Cut the tips of cucumber and give a vertical and horizontal slits with knife and cut the cucumber (refer above picture) and keep aside

Take all ingredients listed under grinding. Grind it coarsely without adding water; if it is too dry add cucumber juice (slightly tilt chopped cucumber you will get cucumber juice; refer above picture)

Add cucumber juice and grind coarsely; add this to chopped cucumber and mix well

Now comes the seasoning part; heat coconut oil add mustard, urdal dal, red chillies and curry leaves add this to cucumber and mix well.

Add salt just before serving

Note:      

• Don’t add water while grinding
• Add salt just before serving (once  you add salt cucumber leaves water and the pachadi will become watery consistency)
• Using coconut oil is optional you can use your choice of oil
• Add green chillies as per your family taste.

Hari Chutney/Pudina Chutney

Hari chutney or pudina chutney the main ingredient is Pudina (mint).  This chutney is mostly used in chats or served with pakkodas, and spread on bread while preparing sandwiche, add 2sp of curds in chutney and use it with chicken tikka as a dipping.......... the recipe of  hari chutney differs from one person to other ; this is how I prepare....... sooooooooo let's go to the recipe; hope you like it.

Method

 Except lemon take all rest of the ingredients and grind to paste; add chilled  water while grinding

 Once it is grind to a smooth paste add lemon juice and run the mixie ones  again.

 Store it in an airtight container.

 Serve with pakkodas, chicken tikkas……etc.

Note: -

1.     Can store in freezer for 15days

2.    To retain fresh green colour of chutney add chilled water

Chicken Bread Roll

Hi………… this is my first post after creating this blog. Hope you will enjoy

Every evening after returning from office Sandeeep (hubby) expect snacks with his tea so I need to run my brain in preparing varieties of snacks. This roll I learnt from my friend she uses to prepare vegetarian bread roll with little twist I added chicken and some ingredients as per my family taste. Now I will just jump to the recipe.

Method

Cook chicken by adding salt and keep aside to get cool

Once chicken is cool shred chicken and keep aside

Heat oil in wok add onion chopped sauté it add ginger garlic paste and fry till raw smell goes

Add shredded chicken fry, add chilli powder and mix well add pepper powder, curry masala powder; mixes well add salt if necessary fry well till all masala mix well.

Add finely chopped coriander leaves mix and keep aside to get cool

Add shredded chicken fry, add chilli powder and mix well add pepper powder, curry masala powder; mixes well add salt if necessary fry well till all masala mix well.

Take chicken stuffing keep in middle of bread and close bread or cover stuffing with bread completely

Take chicken stuffing keep in middle of bread and close bread or cover stuffing with bread completely

Once roll is ready; deep fry it till it turns to golden brown.

Note: - Cover the stuffing with bread properly; see there is no crack; or else the stuffing will come out while frying and your oil will get spoiled.