A Tasty and Healthy Avocado Sandwich

Avocado is a healthy fruit also known as butter fruit in the indian market . One of my close friend gave me this recipe to try out. It got some amazing flavor and with its creamy and buttery texture it feels you have added cheese to the sandwich.

You can even eat it as a dip with some garlic bread/sticks/nachos.

Ingredients

• 12 bread slices
• 1 avacado medium size
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 2 tbsp chopped cilantro/coriander
• 1/4 tsp of any pickle or lemon juice
• 1-2 chopped green chilli
• 1/4 tsp roasted jeera/cummin powder
• salt to taste

Procedure
Cut the avacado into half, discard the seed and scoop out the pulp into a bowl. Add rest of the ingredients to it and mash it with a fork to a smooth paste. And your stuffing in ready.

Apply the spread to one slide of bread and close it with another.Heat a tawa and toast the bread with some butter/ghee until light golden brown. Slice in triangle and serve hot.

Note:
Make sure it is ripe when you buy it ... it will be slightly soft without dark spots.

A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within a few days. As the fruit ripens, the skin will turn darker. Avocados should not be refrigerated until they are ripe. Once ripe, they can be kept refrigerated for up to a week. If you are refrigerating a whole avocado, it is best to keep it whole and not slice it in order to avoid browning that occurs when the flesh is exposed to air.

Delightful Bread Swirls

Recently there was a contest being declared on manjula's kitchen , she is such a versatile lady n one of my inspirations for cooking. The contest is to make an appetizer with the main ingredient being potato.I made these bread swirls which won the contest.

I am glad to share this recipe for the bread swirls which are a healthy and delightful appetizer.In most of my parties when kids are invited they need something that is easy to hold and filling too.Kids dont like to carry their food on plate so I got this idea for them but it became a party hit with adults too !!.

These bread swirls are crispy on the outside with a soft and cheesy potato stuffing.

Ingredients:

• 5 bread slices
• 1 cup boiled potato
• 3/4 cup chopped boiled veggies(carrot,peas,cauliflower)
• 2 chopped green chilli
• 1/2 tsp chat masala
• 1/2 tsp channa masala
• 3 tbsp mozzarala cheese
• salt to taste

( Click here for enlarged view)

Cooking Procedure:

For Stuffing

Mash all the above ingredients except bread n cheese to a smooth paste n keep aside

For Bread Sheet

Remove the sides of the bread n join them with little water edge to edge overlaping 1 cm .Now use a rolling pin flatten the bread gently.

Preparing the Bread Swirls

Now spread the stuffing evenly on the bread sheet and leave the last 1 cm for sealing.Sprinkle the cheese on the stuffing n roll it slowly from one end and seal the end gently with little water .Then wrap it plastic sheet n freeze for 30 min.After 30 min unwrap it n cut the roll into thin slices of 1 cm thickness.

( Click here for enlarged view)

Toast each slice on a tawa with medium flame till golden brown on both the sides or in a preheated oven with 375F to bake 7 mins each side or till golden brown

You delightful bread swirls are ready and can be served with tomato ketchup

I am sending this to

Hearth n Soul

___________________________________________________

Tags: Bread, Potato, Snack, Party Treat, Appetizer, Easy Recipe, Kids Recipe

Tempting Corn Chaat In Crispy Cups

( Click image for enlarged view )

Horaaay ... today is my 100th post!! ... I cannot believe it ... but its true ... and my dear friends this can happen only because of your loving support n encouragement. My hearthy thanks to all of you. As a chaat lover I want to celebrate this moment with this tangy corn chaat in cups, I adopted this recipe from one of my favorite bloggers Pari. No need for any introduction about her amazing collection of recipes. So everybody enjoy this wonderful chaat ... Love you all

Preparing the cups

Ingredients

• 1 cup all purpose flour
• 1 tbsp chickpea flour
• 1 tbsp corn starch
• 2 tbsp oil
• 1/4 tsp salt
• 1/4 cup warm water for kneading

Procedure:

Mix all the above ingredients except water, then slowly add water n knead into a firm dough. Cover it with a damp cloth for 1/2 hr.Divide into 10 balls n shape with a rolling pin into a round shape as thin as possible approx 10 cm in diameter.

( Click image for enlarged view )

Prick it with fork, this will avoid it to puffing while baking.

Preheat the oven at 350 F.Grease the muffin cups and place these thin puris into it.

Fold it on the sides against the wall of the cups and press it properly at the bottom too so that there are no air spaces.Bake for 20 min till light golden brown.

Stuffing Preparation

Ingredients

• 1 cup corn
• 1/2 cup green peas (boiled)
• 1/2 inch ginger
• 2 green chillies
• 1/ tsp coriander powder
• 1/2 tsp chaat masala
• 1/2 tsp oil
• salt to taste

In a blender put 1/2 cup corn, green peas,green chilli,ginger and coarse paste. Heat oil in a pan. Add the remaining 1/2 cup corn n this paste n fry for a min, then all the powders with salt n stir nicely for one more min. Your stuffing is ready.

( Click image for enlarged view )

Assembling the corn chaat in cups

• 10 cups
• 1 cup stuffing mixture
• 1/2 cup chopped onion
• 1/2 cup chopped tomato
• 1/2 cup curd
• 1/4 cup tamarind chutney or 1/4 cup tomato ketchup
• 1/2 tbsp chat masala
• 1/2 cup sev

( Click image for enlarged view )

Take a cup put 1 tsp stuffing,add 1 tsp curd,1/2 tsp tamarind chutney, sprinkle some onion , tomato , sev n drizzle some chat masala, And you corn chaat is ready.

( Click image for enlarged view )

I am sending this recipe to the following wonderful events

Only-Low oil or Low Calorie hosted by Priya n Started by Pari

A visual treat hosted by Sanyukta

____________________________________________________________________

Tags: Chaat, Corn, Corn Chat, Corn Chat in Cups

Spinach Cottage Cheese Stuffed Buns

These buns are inspired from Vaishalis blog which she got from Champa's blog. I bookmarked the recipe long back n today I tried it n they came out very well.I used a little different stuffing but the baking procedure is the same. We all enjoyed it these delicious buns with a cup of tea.

Ingredients:

For stuffing

• 1.5 cup chopped palak (spinach)
• 3/4 cup grated paneer (cottage cheese)
• 1/2 boiled mashed potato
• 1/4 chopped onions
• 1 tsp kasuri methi(dry fenugreek leaves)
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp cumin seeds
• 1/2 tsp chat masala
• 1 tbsp oil
• salt to taste

For Buns

• 1 n 1/2 cups all purpose flour
• 1 n 3/4 tsp active dry yeast
• 1 tbsp sugar
• 3/4 tsp salt
• 1/2 cup warm milk
• 2 tbsp warm water
• 2 tbsp oil

For greasing the buns

• 1/2 tsp milk
• 1 /2 tsp oil

Preparing the Stuffing

Heat oil in a pan add cumin seeds n when it splutter add chopped onions n when turns translucent add chopped spinach and cook for 2 min. Once it done add mashed potato mix it well n add all the powders along with salt n blend nicely n stir for 1 min.Add the dry fenugreek leaves n paneer n fry for one more min n your stuffing is ready. Let it cool to room temperature.

Making the Stuffed Buns

Step 1: Making the Dough

In a big bowl add yeast,sugar,salt n warm water let it sit for 10 min. It will become foamy. Then add oil n milk mix nicely. Then add flour slowly 1/2 cup at a time n stir with spatula. Then take it out of the bowl n on a lightly floured surface knead it for 5 min n then make it into a ball. Grease it with oil then put it in a bowl n cover with a damp cloth n let it sit for 1 hr.

After a hour or till the dough become double.Take it out n punch it in the center to take all the air out.Now divide the dough into six parts n shape it into six balls n let it sit for another 10 min.

Step 2 : Stuffing the Buns

Then take each ball n spread it on your left palm by pressing with ur right hand into a circle.Then put 1 tbsp of stuffing on it and enclose it by pulling the dough over it from all sides n shape it into a smooth ball. Put it in greased baking tray n let it sit for 45 min.Then grease each bun with milk n oil mixture n make it ready for baking.

(Click image for enlarged view)

Step 3: Baking

Preheat the oven at 350 F 15 min before baking n bake these buns for 15 min or till they golden brown.

Serving Procedure

Serve the buns once they cool or store them in a fridge reheat in microwave for 10 seconds n serve warm with a cup of tea.

I am sending these delicious buns to some wonderful events like Yeastspotting

Champa's Bake off event

Bookmarked Recipe Every Tuesday hosted by Priya

Two for Tuesday

Letz Relishh – Paneer hosted by Jaya

EFM - Bakes and Cakes Series hosted by Srilekha

Kids Menu Event hosted by Neha

_______________________________________________________________

Tags: Bread, Buns, Cottage Cheese, Spinach, Stuffed Buns, Palak, Paneer, Veggie Stuffed Buns

Sprouted Mung Aloo Paratha

( Click image for enlarged view )

Green gram / mung beans are among the best legumes for their supreme digestibility and health-giving qualities. I try to use it wherever I can, this paratha is filling and more nutritious. You can also use the filling for sandwiches.

Ingredients:

• 2 cups atta (Wheat flour)
• 1/4 tsp ajwain (Caraway)
• 1/2 tsp oil
• pinch of salt

For Stuffing

• 1.5 cup boiled mashed potato
• 1 cup sprouted mung
• 1/2 cup chopped onions
• 1/4 cup chopped tomatoes
• 2 chopped green chillis
• 1 tsp ginger garlic paste
• 1/2 tbsp pav bhaji masala
• 1/4 tsp turmeric powder
• 3 tbsp chopped cilantra
• 1/2 tsp coriander powder
• 1 tbsp oil
• salt to taste

Cooking Procedure

How to sprout mung:

Soak 1 cup whole mung with 3 cups water for overnight or 6-7 hrs n drain the water completely.Then cover the bowl or wrap in a wet cloth let it sit for another 7-8 hours. And your sprouts are ready.You can put this sprouts in ziplock n store in your fridge min 5 days and use according to your choice.

Making the dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

Stuffing for the paratha

Boil the sprouts in microwave for 2 min with a sprinkling of water.Heat oil in a pan, add onion, ginger garlic paste,green chillis,turmeric powder n stir till onion become translucent. Now add tomatoes and remaining powders n fry for a min. Now add mashed potatoes n sprouted mung dal nmix nicely n fry for 3 to 4 min.Then add chopped cilantro n mix it. And you stuffing is ready.

( Click image for enlarged view )

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.Place 1 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.Turn it and pour half a tablespoon of oil, spread it on parantha and shallow fry over low heat.Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown.

Serve hot with fresh plain yogurt,pickle and onion tomato slices.

I am sending these paratha to the wonderful event

MLLA 27 an event by Susan of The Well Seasoned Cook.

_______________________________________________________________

Tags: Mung, Mung Lentil, Sprouted Mung Aloo Paratha, Paratha, Healthy Recipe, Easy Recipe

Chickpea Cilantro Patoli

(Click image for enlarged view)

One day my hubby was raving about hummus and I was amused that he is so excited about such a simple arabic dish made with chickpeas...little did he know I would make a indian version too....

Patoli is a pure andhra recipe, there are many variation of patoli,the popular version is a dry version which my mom used to make with chickpea flour and my MIL used to make with channa dal.But I like it soft .

This is my version for this, to make patoli I used chickpeas and cilantro to give it a unique flavor. And in whatever way you plan to use as a curry,spread or dip I am sure you will enjoy it.

Cooking Time: 30 min

Serves: 2

Ingredients:

• 1 cup chickpea(after soaking overnight)- also known as garbanzo beans
• 1/2 cup chopped bell pepper
• 2 tbsp chopped onions
• 1/4 cup chopped cilantro
• 1 tsp chopped garlic
• 1/4 tsp turmeric powder
• 2 green chillies (sliced)
• 1/2 tsp (mixture of urad dal,cummin seeds,mustard seeds)
• pinch of hing(asafetida)
• 1 spring curry leaves
• 1 tbsp oil
• salt to taste

Cooking Procedure

Boil the chickpeas in pressure cooker with 1:2 ratio with water with one whistle and 5 min waiting.After it cools grind it into a smooth soft paste with the water.

Heat oil in a pan,add the mixture of urad dal(black gram),mustard seeds,cummin seeds, once mustard seed splutter,add green chillis,chopped onions,curry leaves,turmeric powder,chopped garlic and hing and let it fry for a min then add bell pepper and let it fry till bell pepper becomes soft.

Once bell pepper becomes soft add cilantro and chickpea paste to it and blend nicely and cook for another 5 min.

Serve hot with rice, spread on a bread, use in a wrap or just use as a dip.

Health Benefits of chick peas / garbanzo beans

Prevents Constipation,Lower Cholesterol,Stabilize Blood Sugar,Iron for Energy as growing children and adolescents also have increased needs for iron n excellant source of protein.

Health Tip:

Increase garbanzos' cardio-protective effects by spicing them with garlic, which also lowers cholesterol, and turmeric, which not only lowers LDL "bad" cholesterol, but also increases HDL "good" cholesterol.

I am sending this patoli to 5 wonderful events

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

Vegetarian Foodie Friday event

Side Dishes from India event of Suma

MLLA # 26 hosted by Briciole and started by Susan.

Kids Menu Event hosted by Neha

__________________________________________________________________

Tags: Patoli,Chickpea Patoli, Chickpea Cilantro Patoli, Indian Hummus, Chickpea spread, Chickpea Dip, Chickpea Curry, Healthy Recipe, Tasty Recipe, Quick Recipe, Easy Recipe, Kids Recipe