Sunday, June 25, 2017

Veg French Toast

Bread (spencers golden crust)
8 slices
1/4th cup finely chopped
2 tbsps finely chopped
Tomato (bangalore brid)
1 (remove pulp and chop finely)
Seasoning ( dry)
Salt to taste
Pepper powder 1 tsp
Oregano 1 tsp
Red chilly flakes ½  tsp
Seasoning (wet) Tomato sauce
Tomato sauce 1 tbsp
Soy sauce
Soy sauce 1 tsp
Vinegar 1 tsp
Milk and cornstarch
In ¼ th cup milk mix tsp of corn flour without lumps.
Oil and butter (melted)
As required

  • In a toaster or on a pan dry roast the bread slices. Do not burn or over roasted.

  • In a mixing bowl. Mix, capsicum, onions, tomatoes, both wet and dry seasonings. And, milk & cornstarch. Whisk well till all the ingredients are nicely mixed.

  • Heat a pan moderately. Grease little oil or drizzle.
  • Dip each slice and place immediately on the pan and spread veggies evenly, using spoon or fingers.

  • Allow to cook on medium heat for few minutes. Flip gently and add tsp of butter on all the sides.

  • Cook both the sides and serve hot with tomato sauce or ketchup.

It's good and filling toast for both breakfast and snack.

Friday, June 23, 2017

One Pot Veg Meal

1 diced
1 diced
Large Carrot
1 sliced thinly
Three colors of Capsicum
3 (each color one)
Large Potatoe
1 (stipped like french fries)
French Beans
5 cut in 2” size
5 flakes (peeled and chopped)
Curry leaves
Green chillies
Flavouring ingredients
Tomato sauce 1 tbsp
Soy sauce 1tbsp
Vinegar 1tbsp
Chilly sauce 1 tbsp
Ajinomoto pinch
Pepper powder
Red chilly flakes
(as per your taste)

  • Heat oil in a wok .
  • Add potatoes and fry till it is half cooked
  • Now add all remaining veggies one by one.
  • Keep stirring on high flame. Make sure the veggies has to be crunchy.
  • Add seasoning and flavouring ingredients.
  • Keep stirring for another 2 mins.
  • Off the flame and serve hot.

This dish goes well with plain noodles, chinese fried rice , side dish, frankies and rolls, or just take as it is as one pot meal

Green Grape Juice

Preparation time 10mins
Servings 4  persons

Green Grapes (seedless)
Sugar (optional)
4 tbsp
Cool water
Lime juice
2 tsp
Crushed ice
1 cup

  • In a blender add washed and drained grapes and sugar (optional) . Grind into puree.
  • Add water and lime juice. Blend for another 10 - 15 sec.
  • Pour into fancy glasses and serve with crushed ice.

Aloo Bhendi Fry / Potato Ladyfingers Fry

Aloo / Potatoes
500gms (peeled and cut into tiny pcs)
Lady’s Finger/ Okra/ Bhendi
500gms (discard the stalks and cut into pcs)
Chilly powder
(acc, to your taste)
Garlic flakes
8 (flattened)
Curry leaves
2 strings
Coriander and Cumin powder
1 tsp each
½ cup

  • Heat 1/4th cup of oil in a pan, add washed and drained potato pcs. Fry well, till it turns into semi crispy. Add seasonings and fry some more time. Off the flame and keep it aside.
  • In the same way, heat remaining oil and fry ladyfingers. Once it turns into semi crispy add seasonings and mix well. Continue frying for few more minutes.
  • Now add fried potato to bendi , flattened garlic, coriander-cumin powder and curry leaves. Combine well, till all the ingredients well mixed.
  • Off the flame and serve as side dish along with Sambar, Dal or Rasam.

Tomato Egg Curry

No of serving :4 persons

Eggs --boiled and peeled the shells
2 chopped finely
½ kg chopped finely
Green chillies
4 chopped
Red chilly powder 2 tsp
Turmeric 1/4 tsp
Salt to taste
3 tbsp
Curry leaves
2 tbsp chopped

  • Slightly prick the eggs. Apply little salt and turmeric.
  • Heat oil in a pot. Fry eggs and remove from oil. Keep aside.
  • Add onions, green chillies and curry leaves and fry till onions are translucent.
  • Then add tomatoes and mix well. Cook till tomatoes are nicely cooked and mashed.
  • Then add seasonings, mix well.
  • Add glass water and drop the eggs. Cook till gravy thickens.
  • Off the flame and serve with rice or any type of roti.


Tuesday, September 13, 2016

Chilli Gobi / Indo-Chinese Cauliflower Fry

Serving size : 4 to 5
Courtesy : Eenadu Sunday

Medium size one (cut into florist)
2 (cut into chunks)
Green chillies
10 (slit and cut into 2” size)
10 flakes (peeled and chopped)
Curry leaves
3-4 strings
Soy sauce : 2 tbsp
Red chilly sauce : 2 tbsp (or)
Garlic Red chilly :2 tbsp
Tomato sauce : 1 tbsp
Vinegar : 1 tbsp
½ tsp (optional)
Red food color
¼ tsp (mix in tbsp water)
For deep frying
For batter:
Corn flour ½ cup
All purpose flour ¼ cup
Rice flour 2tbsp
Red chilly powder 1tsp
Salt to taste
Egg white 1

  • Wash and drain cauliflower in  saltwater for couples of times. Drain the water well.
  • In a mixing bowl add all the batter ingredients and mix in water. Batter should be like dropping consistency.
  • Heat oil for deep frying. Dip each florist and deep fry till it turns into crispy and nice golden color. Keep it aside
  • Heat 2 tbsp of oil in a Wok or kadai. Fry chopped garlic, green chillies and curry leaves.
  • Add onions and fry on high flame for a minute. Then,
  • Add all sauce vinegar. and food color. Give a stir and add fried cauliflowers, pepper powder and ajinomoto. Mix well till all the flavours coated well.
  • Off the flame and serve.
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