Bread Pakoda - a perfect sunday brunch

Bread-pakora is every-one's favourite. It can become a perfect sunday brunch or a tea-time snacks. The aroma of deep-frying the bread pakoras is so appetizing that it makes my family members to make a bee-line towards the kitchen. The excitement on everyone's face to drool over the dish is worth the effort to make this dish.

Bread Pakoda

Generally, people dont apply chutneys and ketchup inside the bread pakora, one can make that way also. But try this recipe once and i'm sure you would not like to go for the simple ones!

So, here's the recipe

Ingredients :

Bread Slice - 4
Tomato ketchup / Tamarind Chutney- 2 tbsp
Green (Pudina) Chutney-2 tbsp
Oil for deep frying

For Stuffing :
Potatoes (boiled, peeled and mashed) - 1 cup
Peas (boiled) - 1 tbsp
Fresh coriander (finely chopped) - 1 tsp
Oil - 1 tsp
Cumin Seeds (Jeera) - 1/2 tsp
Asafoetida (Hing) - a pinch
Coriander Powder (Dhaniya powder) - 1/2 tsp
Red chilli powder - 1/2 tsp
Raw Mango Powder (khatai) - 1/2 tsp
Salt - to taste

To be mixed into a smooth batter :

Gram flour (besan) - 1 cup
Water - 1/2 cup
Turmeric powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Salt to taste

Procedure : 

To prepare the stuffing :

1. Heat oil in a pan. Crackle cumin seeds. Add asafoetida and all the seasonings. Mix well.
2. Add potatoes and peas. Mix thoroughly. Cook for a minute on medium flame.

Assembling the Bread Pakoda :

1. Spread tomato Ketchup or tamarind Chutney on two slices of bread and pudina chutney on the other two slices.
2. Take one slice of bread on which you applied ketchup and spread half of the stuffing on it.
3. Place another slice of bread over it on which you applied the pudina chutney.
4. Press it lightly. Cut diagonally into two equal pieces.
5. Repeat step 2,3 and 4 to get two more pieces.
6. Dip each piece in the batter such that they get evenly coated with the batter.
7. Deep fry in hot oil over medium flame till golden-brown.
8. Drain on absorbent paper.

To Serve :

1. Cut each Bread Pakoda into two pieces so that stuffing peeps out.
2. Sprinkle some chat-masala over the pakoras and serve with tomato ketchup and green chutney.

Best accompaniment - Hot Masala Tea / Coffee

Best Season - Rain :)

Tip : Buy the bread loaf same day when you have to make the bread pakoda.

Variation : You can add a slice of paneer to make them more tasty and filling.

Bread Pakoda

TRIcolor Sandwich

tricolor sandwich

These sandwiches can be made in the morning for kid's tiffin, or one may even carry it while travelling.

I've used white bread for this recipe because it is softer than brown bread but you can use brown bread equally. Also, I've used cheese slice in this sandwich as I prepared it for my kiddo, but for adults u can skip cheese slice. For Pear Jam, you can find the recipe here

Recipe :

Preparation time: 5 min
Cooking time : NA
Serve : 4 Sandwich

Ingredients :

White Bread : 4 slice
Kisan Mix Fruit Jam : 2 tsp
Amul Butter : 1 tsp
Pear Jam or Any Green Color Jam : 2 tsp
Cheese Slice : 1

Procedure :

1.  Cut the corners of all the bread slices.
2.  Apply Kisan Mix Fruit Jam on 1 slice.
3.  Cover it with 2nd slice of bread and apply amul butter on it.
4.  Place a cheese slice on this buttered bread slice.
5.  Cover it with the 3rd bread slice and apply pear jam on it.
6.  Cover it with the last bread slice.
7.  Cut into four triangles and serve.

Tip :

If the sandwiches are to be consumed after a few hours, then wrap them individually in cling-film, sandwich will remain fresh.

Pear Jam / Nashpati Jam

 

This bright green color jam is so attractive and tasty, my hubby says its much tastier than any store-bought jam. No doubt, its healthy, nutritious, made in hygiene of your kitchen and tastes amazing.

This jam was made to get rid of a batch of unripe pears, the fruit-seller decieved me. I wanted to buy fully ripened pears to make fruit-salad but could use them as they were unripe. They were hard, not that sweet and juicy. So, instead of waiting for the pears to get ripe, I decided to make a jam and the outcome was delectable.

My daughter loves the tricolor sandwich I prepare for her using this jam. I also make open green toasts with this jam. Here's the recipe of tricolor sandwich.

This jam has a shelf-life of 3-4 months.

Recipe

Ingredients :

Grated Pear (washed and peeled) - 2 cups
Sugar - 2 cups
Water - 1/2 cup
Cardamom powder - 1/2 tsp
Green color - 5-6 drops

Method :

1. Take a non-stick pan and mix everything except the color.
2. Put the pan on medium-high flame till the mixture starts boiling, stir the mixture oftenly to avoid the fruit from sticking at the base of the pan.
3. After a boil, reduce the heat and cook the mixture for 40-45 min, stirring occasionally, so that pears get cooked and become soft. Do not cover the pan.
4. Mix the green color.
5. If u notice alot of water on the sides of the pan, cook the mixture on high flame by making a well in the centre of the pan (this speedens up the procedure of evaporating water thereby minimizing the risk of burning the food at the bottom).
6. Cook till it gets thick and jam-like. Remember, we will keep it in fridge and the mixture will get thicker after cooling down and upon refrigeration.
7. Let it cool at room temprature.
8. Store in sterelized, air-tight glass jar.
9. Refrigerate.

Note : If you want to have a very fine texture of the jam, u can puree the pears.
You can also flavour it with cinnamon, for that, add 1/2 tsp cinnamon powder in step 1.

Sooji Ka Halwa

Sooji ka halwa reminds me of childhood.. I used to look for raisins hidden in its grainy texture.. As a child, i loved this dessert because my mom put alot of raisins into it and i liked the taste of raisins cooked with the halwa.. those soft centered juicy dry fruits. My mom knew that i love the raisins in halwa.. she use to pick them out of the halwa and gimme alot more to make my sweet-treat totally enjoyable.

Ingredients :

2 table-spoon ghee
1/2 cup semolina
1/2 cup sugar
1/2 tea-spoon cardamom powder
2 cups water
1 tea-spoon raisins
1 tea-spoon almond slivers
1 tea-spoon cashew cut into small pieces
1 table-spoon desiccated coconut

Procedure :

1. Heat ghee in a pan
2. Add semolina. Lower down the flame and cook semolina while stirring frequently till it gets golden-brown and you smell the aroma of cooked semolina.
3. Add water, sugar, cardamom powder and the dry fruits (leaving a few for the garnish). Stir continuously to avoid any lumps. 
4. On a medium flame, cook till the mixture stops spluttering and the mixture gets thick.
5. Transfer the halwa in a serving bowl. 
6. Garnish with desiccated coconut and  chopped dry-fruits.
7. Can be served warm or chilled.

Kadai Mushroom

This is a very simple and quick dish, prepared in tangy tomato gravy with button mushrooms and capsicum. The process of cooking mushrooms in fresh tomatoe puree brings a pleasent savory taste to the dish. No wonder, if you get reminded of this dish whenever you see a pack of clean n fresh white button mushrooms in the supermarket. This sabji gives a long lasting aftertaste and can be relished with roti or paratha, though tastes best with butter naan.

kadai mushroom

I dint add any cream to the sabji to keep it low calorie, but if you are preparing it for the guests/party, you must add fresh cream to finish the sabji to impart a rich and thick texture to the gravy. 

kadai mushroom

Serves : 4

Ingredients : 

Onion (cut into 1" cubes) - 2

Capsicum (cut into 1" cubes) - 2

Tomatoes (cut into 1" cubes) - 2

Fresh tomato puree of 2 medium-size tomatoes

Button Mushrooms (quartered) - 100 gm

Dabur Hommade Tomato Puree - 1 tbsp

Green Chili (finely chopped) - 1

Water - 1/2 cup

Salt - to taste

Corriander Powder (dhania powder) - 1/2 tsp

Shahi Paneer Masala - 1/2 tsp

Sugar - 1/2 tsp

Chat Masala - 1/2 tsp

Fresh Cream - 2 tbsp (optional)

Kasoori Methi - 1/2 tsp

Oil - 1 tbsp

Procedure :

1. Heat oil in a wok and saute onions till they turn transluscent pink.

2. Add fresh tomato puree, chopped green chili, salt, corriander powder, shahi paneer masala, chat masala. Cook till the mixture becomes dry and leaves oil on the sides of the wok.

cooked masala mixture

3. Add water. Let it boil, then add capsicum and mushrooms.

add capsicums and mushrooms to the boiling water

4. Add sugar, dabur hommade tomato puree. mix. cook till the capsicums get tender and the desired consistency of the gravy has been attained, meanwhile mushrooms will also absorb the flavors of the gravy.

5.In the last, just after turning off the flame, add chopped tomatoes and kasoori methi and cover the wok with a lid for 2 min and your kadai mushroom is ready to serve!

Tip : If you want to add fresh cream, add 2 tbsp of fresh cream(malai) after step 4, cook for 2 min on medium flame, then add kasoori methi and chopped tomatoes i.e. step 5.

SPINACH RICE

spinach rice

Spinach is one of the healthiest green you can find. It is a rich source of vitamin A, iron, anti-oxidants and very high dietary fiber. It has many hair loss preventing and cancer reducing nutrients too. Don't be surprised if someone tells you her secret of gorgeous hair and skin is 'SPINACH'. I've mentioned these facts to encourage you to involve more of this  green leafy vegetable into your daily diet (at least when it is in season) and be innovative to cook something tasty.

spinach rice

Serves : 4

Ingredients : 

Long grain Basmati rice(soaked in water for 1 hour) - 1 1/2 cups
Spinach Puree - 2 cups
Water - 1 1/2 cups
Ghee - 1 tbsp
Cumin Seeds (Jeera) - 1/2 tsp
Salt - to taste
Chat Masala - 1/2 tsp
Onion (sliced) - 2
Green Chilies (finely chopped) - 1

Procedure :

1. Heat ghee in a deep pan and crackle the cumin seeds.
2. On medium flame, saute onion till brown-pink in color.
3. Add water, salt, chat masala and green chilies.
4. When water starts boiling add spinach puree and rice. Stir lightly.
5. Cover and cook on high flame for 2 min, then simmer the flame and cook till the rice is done and all the water is absorbed.
6. Serve hot.

Garnish : I cut out two flowers from papaya using a cookie cutter :)
                 It is completely optional.

Tip : To prepare spinach puree - In a pot of boiling water, put the washed and cleaned spinach leaves, cook for 2 min, drain and run under the cold water. Blend the blanched leaves into puree using some fresh water. Usually, 1 bunch of spinach (450 gm) yields 1 cup of spinach puree.

SALAD DECORATION

I saw the tutorials for flowers made out of carrots and strawberries on pinterest and was very excited to try these newly learnt carvings. Last weekend when my parents came home, I tried these flowers and arranged the salad as shown in the picture. No wonder, the salad won so many compliments :)

To find the procedure to make carrot flowers, please click here
And for strawberry roses, please click here