Sunday Toasty

 

Sunday Toasty is a quick breakfast recipe. These are always demanded by kids anytime of the day. Sandwiches also go well with a cup of tea. Potato sandwiches are served with sauces, green chutney or ketchups.

🍒Preparation Time-25

🍒Cooking Time-15

🍒Total Time- 40

🍒Cuisine- North Indian

🍒Servings- 2

🍒Ingredients-

Bread- 6 slice

Boiled potatoes- 4 medium sized (mashed)

Onion chopped- 1

Ginger + Green chili paste- 2 tbsp

Garlic powder- 2 tbsp

Ghee- 2 tbsp

Mustard seeds- 1 tbsp

Cumin seeds- 1 tbsp

Hing powder- 1 pinch

Curry leaves- 2-3

Turmeric powder- ¼ tbsp

Red chili powder- 1 tbsp

Coriander powder- 1 tbsp

Dried Mango Powder (Amchur powder)- ½ tbsp

Pizza Pasta Sauce- 2 tbsp

Fresh coriander leaves

🍒Method-

Heat ghee in a pan on medium flame, add mustard seeds, cumin seeds, hing, curry leaves and let it splutter

Now add chopped onions, turmeric powder, salt, ginger+ green chili paste, garlic powder. Saute it till onions gets cooked

Further add turmeric powder, red chili powder, coriander powder, amchur powder and mashed potatoes. Mix it well for 4-5 min

Now add pizza pasta sauce and fresh coriander leaves and switch off the gas. Remove it in a bowl and let it cool

Take a bread slice and spread potato mixture and cover it with another slice

Heat the sandwich maker and apply ghee on sandwich and roast it till golden brown. Cut the sandwich into triangle.

 

Potato Sandwiches are ready to serve with sauce 

 

Aam ka Khatta Meetha Achar

 

Indian pickles have great flavors and texture. Pickles are generally pickled with oil, salt, vinegar, etc. Indian pickles provides additional flavors to the food. Every Indian family has their own pickle recipes.

This pickle contains less amount of oil and due to its sweetness and sourness it is very special. You can compliment this pickle with any food or can have it plain or straight from the jar

🍒Preparation Time- 1 hour

🍒Storage- 1 year

🍒Ingredients-

Raw mango(Kache Aam)- 1 kg

Jaggery powder(gud)- ½ kg

Oil- 1 cup

Yellow mustard- ½ cup

Fennel seeds powder(saunf)- ½ cup

Fenugreek powder(methi dana)- 2 tbsp

Salt- 200gms

Red chili powder- ½ cup

Clove- 2-3

Asafoetida powder (hing) - 1 tbsp

Turmeric powder- 1 tbsp

🍒Method-

Wash raw mango and cut them into small pieces. Let them dry completely on kitchen towel for 1hr

Take oil in a pan and warm it. Put cloves in it. Keep aside it to let it cool down completely

Take a bowl add, yellow mustard, saunf powder, methi powder, salt, red chili powder, hing, oil, turmeric powder and jaggery powder.

Mix all the ingredients well

Now add pieces of raw mango in the mixture

Mix everything properly

Take a clean glass jar and transfer the achar into it and cover it tightly

Pickle can be consumed within 4-5 days

 

🍒Step By Step Recipe With Photo:-

1. Wash raw mango and cut them into small pieces. Let them dry completely on kitchen towel for 1hr

2.  Take oil in a pan and warm it. 

Put cloves in it. 

Keep aside it to let it cool down completely

3. Take a bowl add, yellow mustard, saunf powder, methi powder, salt, red chili powder, hing, turmeric powder, jaggery powder and Oil.

Mix all the ingredients well 

4. Now add pieces of raw mango in the mixture. 

Mix everything properly 

5. Take a clean glass jar and transfer the achar into it and cover it tightly 

Pickle can be consumed within 4-5 days

Kacche Aam ka Khatta Meetha Achar is ready to have with pararthas.

Gudwala Karela

 

 

Bitter Gourd/ Karela have many health benefits as it promotes healthy respiratory system so helps to cure chronic cough and asthma. Karela helps in digestion by producing enzymes and also aids in weight loss.

Gudwala Karela is an amazing dish in which there is taste and no bitterness at all. This is simple and easy recipe that you can cook for your loved ones.

Try this recipe and you will definitely love it.

🍒Preparation Time- 10 mins

🍒Cooking Time- 15 mins

🍒Total Time- 25 mins

🍒Cuisine- North Indian

🍒Servings- 4   

Ingredients:-

Bitter Gourd (Karela)- ½ kg

Jaggery(gud)- 1/2 cup

Roasted and crushed peanuts- ½ cup

Oil- 5-6 tbsp

Mustard seeds-1 tbsp

Cumin seeds- 1 tbsp

Hing powder- 1 pinch

Curry leaves- 5-6

Onion chopped- 1

Green chili- 2-3

Ginger garlic paste- 2 tbsp

Fennel seeds- 1 tbsp

Salt as per taste

Turmeric powder- ½ tbsp

Red chili powder- 2 tbsp

Coriander powder- 2 tbsp

Dried mango powder(amchur)- 2 tbsp

Garam masala- 1 tbsp      

Method:-

🍒Firstly wash and peel the karela and cut into small pieces, discard the seeds.                Apply salt and turmeric and keep it aside for ½ hour.

🍒Now wash karela’s and boil it in 1 cup of water with pinch of salt, until it gets              cooked. Now drain and squeeze the excess water from it

🍒Heat oil in a pan, add mustard-cumin seeds and let it splutter

🍒Further add hing, curry leaves, onions, green chili, salt and ginger garlic paste            to it. Saute it

🍒Now add peanut powder, turmeric & red chili powder, coriander powder and              jaggery with karela

🍒Further add amchur powder and garam masala. Mix it and cover the lid, let it            cook for 10-12 min

🍒Switch off the flame and remove the karela’s in a bowl.

 

Gud wale Karela’s are ready to serve with parathas

🍒Notes-

1. Apply salt on pieces of karelas for sometime to remove bitterness.

2. Peanuts gives flavor to the recipe

Sambhar

 

Sambhar is a staple dish of South Indian cuisine and is popular stew. A good sambhar powder is must for perfect and tasty sambhar. It is not only healthy and nutritious but also delicious

Homemade sambhar powder gives aromatic flavor to the dish and its easy to make. Traditional recipes always enhance the flavor of all the dishes

Sambhar is accompanied with Idli’s, rice or vada

🍒Preparation Time- 30 mins

🍒Cooking time- 30 mins

🍒Total Time- 60 mins

🍒Cuisine- South Indian

🍒Servings- 4

Ingredients-

🍒For Sambhar Powder:

Chana daal- ½ cup

White urad daal- 2 tbsp

Oil- 1 tbsp

Mustard seeds- ½ tbsp

Cumin seeds- ½ tbsp

Hing powder- ½ tbsp

Dried red chili- 3-4

Ginger- ½ inch

Green chili- 2-3

Curry leaves- 5-6

Garlic cloves- 5-6

Salt- ½ tbsp

Coriander seeds- 2 tbsp

Fresh coconut pieces- 4-5

🍒For Daal-

Tur daal- 1 cup

Water- 1 glass

Turmeric powder- ½ tbsp

 Oil- 1 tbsp

🍒For Tadka-

Oil- 4 tbsp

Mustard seeds- 1 tbsp

Cumin seeds- 1 tbsp

Curry leaves- 5-6

Sliced onions- ½ cup

Turmeric powder-1/2 tbsp

Red chili powder- ½ tbsp

Salt as required

Freshly above grinded Sambhar masala- ½ cup

Tamarind water- 1 cup

Water as required

Garam masala- 1 tbsp

Fresh Coriander leaves for garnishing

Method-

🍒For making Sambhar Powder

Heat oil in a pan, add mustard + cumin seeds, hing powder and curry leaves. Let it splutter

Add chana daal, urad daal, dried red chili, green chili, ginger, garlic, coconut pieces, coriander seeds and salt

Cook it till golden brown on medium flame

Remove it on plate and let it cool completely

Add the mixture in blender and grind it

 Sambhar Powder is ready

🍒For Making Sambhar-

Firstly wash tur daal and add it in pressure cooker with oil, turmeric powder and water. Cover the cooker and take 5-6 whistles

Remove the cooked daal and keep it aside

Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves. Let it splutter

Add sliced onions, turmeric powder and salt. Saute it till golden brown

Add ½ cup freshly grinded sambhar masala and tamarind water. Take 1 boil

Add cooked tur daal and water as required. Cook it for 8-10 min on medium flame

Now add garam masala to it

Switch off the flame and transfer the Sambhar into a bowl

Garnish it with fresh Corainder leaves

Sambhar is ready to serve with Idli 

🍒NOTE- 

Add Salt properly as grinded powder too contains salt in it

Coconut Chutney

Coconut chutney is one of the most popular side of South Indian Cuisine. It compliments with Idli, Dosa, Medu vada and many more dishes

Each region of South India has different recipe of Coconut Chutney. This recipe is always made at our place with South Indian dishes.

This is one of the recipes made by my Grandmother and still followed by us.

🍒Preparation Time- 15 mins

🍒Cooking time- 15 mins

🍒Total Time- 30 mins

🍒Cuisine- South Indian

🍒Servings- 4-5

 

Ingredients-

Fresh coconut- 1 cup

Chana daal- ½ cup

Green chili- 5

Ginger- ½ inch

Mustard seeds- ½ tbsp

Cumin seeds- ½ tbsp

Hing powder- 1 pinch

Curry leaves- 4-5

Oil- 1 tbsp

Coriander seeds- 1 tbsp

Salt as required

Water- ½ cup

Tamarind water- ½ cup

Method-

🍒Heat oil in a pan on low flame, add mustard + cumin seeds. Let it splutter

🍒Add hing powder, curry leaves, chana daal, ginger, coriander seeds and chopped        green chili. Cook it for 5-7 mins

🍒Add coconut pieces and salt in it. Mix it for 2-5 mins

🍒Switch off the flame and let it cool completely

🍒In a blender jar add mixture and tamarind water

🍒Blend into a smooth paste(Add water if required to maintain the consistency of          (chutney)

🍒Remove the chutney into a bowl

 

Coconut Chutney is ready to serve   

Idli

Idli is a traditional breakfast made in every South Indian homes. Now-a –days Idli’s are popular outside India too. It a healthy breakfast recipe which is gluten free. Idli’s are easy to digest

Idli can easily be made by using Idli Rawa and Urad daal. The texture of Idli turn out to be very soft . Idli is served with coconut chutney and sambhar

🍒Preparation Time- 8 hrs

🍒Cooking Time- 15 mins

🍒Total Time- 8 hrs 15 mins

🍒Cuisine- South Indian

🍒Servings- 6

Ingredients-

Idli Rawa- ½ kg

White urad daal- 250 gm

Salt- 2 tbsp

Water

Method-

 🍒Soak white urad daal for 4 hrs.

 🍒Wash idli rawa

🍒Grind soaked urad daal into smooth paste

🍒 Take a bowl add idli rawa, grinded urad daal and mix it well (Add water if required)

🍒Batter should be of thick consistency

🍒Cover the Batter bowl and ferment it for 8 hrs.

🍒Add salt in the batter after 8 hrs.

🍒Keep idli steamer on high flame with 1 glass of water

🍒Grease the idli moulds with oil and pour idli batter into it

🍒Cover the lid and cook it for 10 mins

🍒Switch off the flame and remove the idli moulds and let it cool at room temperature

Idlis are ready to serve with sambhar and coconut chutney

 

🍒Enjoy It with Family and Friends❣

Notes-

🍒Fermentation process is important as it needs warm place. Always keep Idli batter at warm place to ferment

🍒Add salt in batter after fermentation process i.e. when you are cooking Idli

🍒In winters time of fermentation may vary due to weather conditions, it can take more time for fermentation

Tamarind Rice

The Tamarind Rice is commonly made in South Indian cuisine and also served as Prasad in Temples. There are different names of Tamarind rice in different states as Puliyodharai, Puliyogare, Pulihora or Puli Sadam. There are many variations and ways to make this recipe. Here I am sharing my Mom’s recipe made in a Traditional way

🍒Preparation Time- 15mins

🍒Cooking Time- 10-15  mins

🍒Total Time- 25-30 mins

🍒Cuisine- South Indian

🍒Servings- 3-4

Ingredients:-

Cooked rice- 1 cup

Soaked tamarind- 7-8 pieces

Tamarind water -1/2 cup

Cooking oil- 2tbsp

Mustard seeds- 1 tbsp

Cumin seeds- 1tbsp

Hing powder- 1 pinch

Chana dal- 1 tbsp

Urad dal- 1 tbsp

Whole red chili- 2

Salt as per taste

Curry leaves- 3-4

Turmeric powder- ½ tbsp.

Red chili powder- ½ tbsp.

Garam Masala- 1 tbsp

Fresh coriander leaves for garnishing

Method:- 

🍒In a pan add oil, as it gets heated add mustard seeds, hing powder, cumin seeds and curry leaves.

🍒Then add chana dal, urad dal and whole red chili, saute it

🍒Till that time sieve the tamarind water

🍒Then add tamarind water with turmeric powder, red chili powder, salt and garam masala to the pan and let it come to boil

🍒After it gets boiled for 2 mins simmer the gas and add cooked rice

🍒Mix rice properly till tamarind water gets evaporated

🍒Switch off the flame and transfer Tamarind Rice in a serving plate

🍒Garnish it with peanuts and Chopped Coriander Leaves

 

Tamarind rice is ready to serve

 

Potato Sandwich

Potatao Sandwhich is a quick breakfast recipe. These are always demanded by kids anytime of the day. Sandwiches also go well with a cup of tea. Potato sandwiches are served with sauces, green chutney or ketchups. 

🍒Preparation Time-25

🍒Cooking Time-15

🍒Total Time- 40

🍒Cuisine- North Indian

🍒Servings- 2

Ingredients-

Bread- 5-6 slice

Boiled potatoes- 4 medium sized (mashed)

Cheese- 1 cup

Onion chopped- 1

Ginger+ Garlic+ Green chili paste- 2 tbsp

Ghee- 2 tbsp

Mustard seeds- 1 tbsp

Cumin seeds- 1 tbsp

Hing powder- 1 pinch

Curry leaves- 2-3

Turmeric powder- ¼ tbsp

Red chili powder- 1 tbsp

Coriander powder- 1 tbsp

Amchur powder- ½ tbsp

Garam masala- ½ tbsp

Fresh coriander leaves

 

Method-

Heat ghee in a pan on medium flame, add mustard seeds, cumin seeds, hing, curry leaves and let it splutter

Now add chopped onions, turmeric powder, salt and saute it

Further add turmeric powder, red chili powder, coriander powder, amchur powder and mashed potatoes. Mix it well for 4-5 min

 Now add garam masala and fresh coriander leaves and switch off the gas. Remove it in a bowl and let it cool

Take a bread slice and spread potato mixture with cheese evenly and cover it with another slice

Heat the sandwich maker or griller and apply ghee on sandwich and roast it till golden brown. Cut the sandwich into any shape.

 

Hot Potato Sandwiches are ready to serve with sauce or chutney