RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Saturday, July 30, 2016

ITALIAN PANEER CHEESE SANDWICH

ITALIAN PANEER CHEESE SANDWICH

 







INGREDIENTS:
 
  

1 cup Paneer cubes (I used Gowardhan Paneer)
1 cup Grated Cheese (I used Gowardhan Cheese)
¼ cup finely chopped onions
¼ cup finely chopped green capsicum
¼ cup finely chopped red capsicum
¼ cup finely chopped yellow capsicum
¼ cup finely chopped corn
¼ cup finely chopped tomato
1 tsp jalapeno
1 tsp black olives
2 tsp butter
1 tbsp Mayonnaise
2tbsp Extra Virgin Olive Oil
2 tsp red chili powder
½ tsp Mustard sauce
2tsp Tomato Ketchup
½ tsp oregano
7-8 Wheat Bread Slices
Method:

1.       Add onion, green , red & yellow capsicum, tomato, jalapeno, corn, black olives, oregano, olive oil, chili flakes together in one bowl. Mix Well
2.       Add Paneer cubes to the above bowl.  
         
3.       Add grated cheese to the bowl. Mix Well.    
 
4.       Mix all the ingredients well.
5.       Take 2 bread slices spread butter, Mayonnaise, mustard sauce and tomato sauce evenly on it.
  
  
6.       Spread the prepared mixture evenly over the slice. Cover it with another bread slice.
  
7.       Grill the Sandwich.
 
        
8.       Garnish it with Grated cheese.  Serve it hot!

Wednesday, July 6, 2016

Sabudana Khichdi

Sabudana Khichdi

Ingredients:
  • 1 cup sabudana
  • 2 small to medium size potatoes
  • ½ cup roasted peanuts
  • 1 green chili chopped
  • 1 tsp cumin
  • ¼ cup grated fresh coconut (optional)
  • ½ to 1 tsp sugar or as required
  • ½ to 1 tsp lemon juice or as required (optional)
  • 2 tbsp oil
  • salt as required


Method:
1. Soak sabudana overnight or for 3-5 hours.

2. Next day drain the sabudana very well and keep aside in a bowl.

3. Boil the potatoes and when warm peel and chop them.

4. In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a dry grinder.

5. Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.

6. Now heat oil. Fry the cumin first till they crackle and get browned.

7. Now add the green chilies. Fry for half a minute.

8. Now add potato and saute for 1-2 minutes.

9. Add the sabudana. Keep on stirring the mixture.

10. When the sabudana loses their opaqueness and starts becoming translucent they are cooked.

11. Don't overcook as they might become lumpy and hard.

12. Now add grated coconut. Mix well. Remove from the burner.

13. While serving garnish sabudana khichdi with coriander leaves (optional) and drizzle with some lemon juice.

14. Serve sabudana khichdi hot.