CHILLI BREAD
Chili bread and tasty Breakfast recipe and good for rainy evening also... just few minutes to cook but can get appreciation from children to adult... I cook this as lunch box recipe too.....
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| Chilli Bread |
INGREDIENTS:
Any bread - 5 slices
Onions - 1 big
Tomatoes - 1 big
Green chilli - 1
Chilli Powder - 1 tsp
Salt - to taste
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Oil - 1 tsp
Coriander leaves - 2 tbsp
METHOD:
Toast the bread slices and cut them into small cubes.
Take a frying pan add oil to it.When hot..
Add the mustard seeds and cumin seeds when splutter.
Add the onions saute till transparent.
Add tomatoes saute well.
Add the chilli powder, salt and the green chilies.
When the tomatoes are well mashed.
Add in the bread cubes and mix well.
See that all the bread cubes are coated with the masala.
Remove and garnish with the coriander leaves and tomatoes cut lengthwise.
If interested can add vegetable like carrot capsicum and peas cook them separately and add it before adding the bread slices....
COCONUT RICE
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| COCONUT RICE |
INGREDIENTS:
Cooked Rice - 1 Cup
Fresh Grated Coconut - 1/4 Cup
Cashew - 12
Red Chillies - 3
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Curry Leaves - 2 sprigs
Oil - 2 tbsp
Salt - to Taste
METHOD:
Take a cup of cooked rice.
Spread on a plate and set aside to cool.
Take a frying pan, heat the oil.
Add mustard seeds when splutters.
Add urad dal and chana dal.
saute till golden brown.
Add the cashew nuts.
Saute till the cashew turns golden brown.
Add split red chillies and curry leaves.
Turn the heat to low.
Add freshly grated coconut and saute well.Add salt and mix well.
Cook in medium heat, saute well till coconut turns light brown.
Add rice and mix well.
Serve warm with papad.
LADY'S FINGER PORIYAL
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| LADY'S FINGER PORIYAL |
INGREDIENTS:
Lady's finger chopped - 1 cup
Grated coconut - 1/4 cup
Onion - 1/2 cup
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Green Chilly - 2
Curry Leaves - 1 sprig
Oil - 3 tbsp
Salt - to taste
METHOD:
Chop Lady's finger to thin slices.
Chop onion, green chilli and grate coconut and set aside
Take a frying pan,heat the oil.
Add mustard and cumin seeds.when splutter add curry leaves
Add chopped Lady's Finger saute well till lady's finger separates.
Then add salt ,onion and mix well.
Cook covered for about 10 minutes in a low flame saute it.
Add grated coconut saute well.
Serve with rice.
BAGHARA BAINGAN
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| Baghara Baingan |
INGREDIENTS:
Brinjal - 250 gms
Onion - 1
Tomatoes - 2
Ginger - 1 inch
Garlic - 5 cloves
Green chilli - 3
Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Mustard seeds - 1 tsp
Dry chillies - 2
Hing - 1 pinch
Curry leaves - 1 tbsp
Tamarind juice thick - 2 tbsp
Salt - to taste
Coriander leaves - 1 tbsp
Oil - 5 tbsp
DRY ROAST AND GRIND
Peanuts - 2 tbsp
Sesame seeds - 2 tbsp
Poppy seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Grated coconut - 2 tbsp
Cumin seeds - 1 tsp
METHOD:
Wash and dry the brinjal, cross cut only at the base of the brinjal.
Grind ginger, garlic and green chilli make a paste and keep aside.
Dry roast and grind also the ingredients given under roast and grind and keep aside
Take a frying pan add 3 tbsp of oil and fry the brinjal with little salt for 2 to 3 minutes and keep aside.
Take a cooking pan, add rest of the oil when hot..
Add mustard seeds, and dry red chilli when splutter add pinch of hing powder and curry leaves,
Add onion saute till golden brown.
Add ginger garlic and green chilli paste and saute well till the raw smell fades.
Add all the chilli powder and saute well till oil oozes out.
Add chopped tomato and saute well till it turns mushy.
At this stage add thick tamarind juice.
Now add fried brinjal and salt saute till it mixes well
Cook till the brinjals are cooked well.
Add coriander leaves and mix it well.
Your tasty Baghara Baingan is ready to taste.
Goes well with Rice and Roti..
