Cheesy Potato Skin

Cheesy potato skin 

Ingredients:- 2 potatoes 1 cup american corn Oil for frying 1 -1 cup all chopped green, red, yellow bell pepper 2 chopped onions Chopped basil leaves Salt and black pepper to taste 3 to 4 chopped green chilies 1 cup grated mozzarella cheese

Method:- Chop the potatoes with the skin.In a pan heat oil and sauté the potatoes until golden brown.Now add onions and let it sauté. Add red,yellow, green bell peppers, american corn and mix it.Now add chopped green chilies, salt and black pepper powder and stir.On a plate put the golden brown potatoes and add vegetable filling on it.Add grated mozzarella cheese and serve hot.

Cheesy Fluffies

Cheesy Fluffies 

Ingredients:- 2 tbsp butter ¾ cup all-purpose flour ½ tsp red chili powder  ½ tsp baking powder   ¾ cup grated cheese  ½ tsp nutmeg powder  optional Serving:- Mustard and mayonnaise dip as required Method:- In a pan, add water and butter and let it melt. Add the all-purpose flour and let it roast. In a blender, add this mixture along with red chili powder, baking powder, nutmeg powder and grated cheese and blend.Dip a spoon in to water and scoop out a portion of the dough and drop it in to hot oil to fry. Repeat this process to make more. Once fried, remove on a tissue paper.Serve the prepared fluffies in a bowl with a mustard and mayonnaise dip. Sprinkle red chili powder on the dip.Cheesy Fluffies are ready to eat.

Bittergourd Sabji

Bittergourd sabji:

Ingredients:

2 bitter gourd
1 large onion
3tbsp jaggery
1 green chilli
2 tsp rice flour
1/2 Tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp turmeric pwd
A pinch of fenugreek seeds
Lemon size tamarind ball
Handful of curry leaves
Salt per taste
Oil and red chilli as required

Method: soak the tamarind and extract the juice
Wash peel and slice the bittergourd and set it aside
Heat required oil, add tempering ingredients and fenugreek seeds.. Add sliced onions, sauté for a minute. Add sliced gourd, turmeric and water. Cook with a lid until pieces are tender.
Add tamarind extract, salt, jaggery and red chilli powder and water. Add rice flour slightly diluted in water to the masala bitter gourds.. Let it cook for 10 minutes. Serve hot

Cheese Bread (Pao) Upma

Cheese Bread (Pao) Upma

6 brown bread slices 
Yogurt as required
Green chutney as required
3 - 4 tikki 

To serve

3 tsp yogurt  
3 tsp green chutney

Method

Cut the brown bread slices with a mould.On half of the cut bread slices, apply yogurt and on the rest of the bread slices apply the green chutney.On the yogurt bread slice, place a tikki and cover it with the green chutney bread slice. Make more like this.Steam the sandwiches in an idli steamer for 10 minutes.Once steamed, place the bread idli on a plate.In a bowl, add yogurt and green chutney and mix. Serve with the bread idli.Bread Idli is ready to eat.

8:07 AM

Ingredients

2 bread buns   or bread
1 tbsp oil  
1 tbsp butter  
½ tsp finely chopped green
 chilies
 ½ tsp chili flakes   
2 tbsp finely chopped tomato 
½ tsp chopped garlic  
 1 tsp oregano  
1 tbsp grated cheese 
Salt to taste
Black pepper powder to taste 

For Garnish 

Grated cheese as required Coriander as required / 1 sprig
Method

Cut the bread in to cubes.In a pan, add oil, butter, finely chopped green chilies, chili flakes, finely chopped tomato and chopped garlic and sauté. Then add the bread cubes, oregano, grated cheese, salt and black pepper powder and mix well.Remove in a plate and garnish with grated cheese and coriander.Cheese Pao Upma is ready.

Garlic Chutney

Garlic Chutney

Garlic- 10 cloves
Red chillies- 3-4
Small onions- 4-5
Tamarind- 1 tsp
Salt to taste

To temper: 

Gingelly oil- 1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves- 1 small sprig

Method: grind the garlic, small onions, red chillies and tamarind together into semi course mixture in a blender.. Keep it aside. 

Heat 1 tsp of oil and add tempering ingredients, add the garlic onion paste along with salt. Saute till the raw smells leaves. Add 1-2 tspn of water and allow to boil. Add the remaining oil slowly and you will see the chutnet sticking the sides. Switch off and serve hot..

Meat tarkari receipe

Meat tarkari receipe 1. Tk 1/4 small boneless meat pieces nd pressure cook wth 2 green chilly nd ginger garlic paste 2. For gray tk 1/4kg long yellow bhaji chilly tk out its side nd mk its paste in grinder 3. Now tk a pan put 4 to 5 table spoon oil in dat put ginger garlic paste nd ,zeera suate it for a while den add kaadi masala pwdr abt 1spoon full, red chilly nd coriender pwdr mix it well now in dis add dat yellow chilly paste nd suate it for 5 minutes wen gray leave oil add dat boil meat pieces in dis gray if nd again suate it for 5 to7 minutes 4. Now at last wen it done put of gas nd on dis stage lastly add 2 to3 spoon cream granish wth corinder leafs serve hot.

SINGAPOREAN ROLLS

SINGAPOREAN ROLLS Crispy,Crunchy with a very different filling inside..a twist to regular spring rolls.. ingredients for filling: Mashed potatoes:2 cups chicken boiled shredded:1 cup spring onions:chopped 3-4 tbs fresh coriander leaves:2-3 tbs red chilli flakes:1/2 tsp Cabbage:shredded:1/4th cup salt:to taste chaat masala:1 tsp Boiles noddles:1 cup Mix everything together and fill the roll sheet with filling and roll up to give a shape of rolls.Dip the sides of rolls in beaten egg and then coat well with sesame seeds,Fry on medium heat until golden and crispy..enjoy with sauce of your choice