Sandwich Platter

~ Huma ~ 10 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
 

Soothe your cravings with this instant sandwich.

 

Never though an assemble of few ingredients can be a delicious afternoon snack

Butter the bread.layer with the green chutney. Add a dash of lemon. & Njoy.

Print Friendly and PDF

2 slices of bread cut into 8 pcs
butter
green chutney
lemon (opt)

Method:

  1. Butter the bread slices
  2. Layer with green chutney
  3. Add lemon juice & serve
 
Recipe for Green Chutney
 
Ingredients:
 
1 bunch Coriander leaves
2 cloves of garlic
1/2 tsp cumin
1/2 tsp salt
1/2 tsp lemon juice
 
Method:
Grind all the ingredients to a fine paste. Can be stored up to a month.

Birasta – Fried Onions

~ Huma ~ 2 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
Birasta means deep fried onions sliced thinly and deep fried to perfect brown. This is used mostly in Mughlai cuisine to give the rich texture & color to the gravy.
Birasta - Fried Onion
Starting again with Saturday preps today. Going back to basics with Birasta – Crispy Brown Fried Onions . A must have in our pantry. These crispy fried onions come on handy for preparing haleem, korma, biryani and kebabs. And also sprinkled sometimes for an added crunch on pulao
Birasta - Fried OnionThough the recipe seems the most simplistic , but a little more brown and it makes a great difference to the entire dish. There have been times when I had to throw away my entire birasta batch due to more of it’s brown color.

So what makes a perfect Birasta? I have shared all the tips and tricks  on insta story today. And not to worry, it will be later saved in highlights

Birasta - Fried Onion

The recipe is so simple that it does not require any measurement and requires to ingredients Onion & Oil. And equipment will be a heavy bottom pan or kadhai and turner ( jhara called in hindi)

Start by slicing  the onions thinly  in 1/2  moon shape .In the meantime fill the kadai with oil and start to heat up. Oil should be that much that when onions are put in oil they are completely soaked. Once the oil is hot, add the onions. Fry on high heat till it becomes soft. Once it starts changing the color to light brown, turn the flame to medium. Once you  see little more change in color switch off the flame.  Keep stirring using the turner till it get brown. Drain the fried onions from oil & keep on tissue paper. Using a fork separate the fried onions. . When cool it will be crisp. Use as required.

STORING : If you are making a huge batch, take a glass container & place a tissue paper on it. Put the crispy onion in the container. Cover the lid and use as required. If  I make a small batch, I store in fridge too.

Ultimate Chocolate Brownies

~ Huma ~ 13 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
 
This recipe is from the book 500 Best Ever Cakes & Bakes by Martha Day.I fell in love with this book on first sight. This was the first cookery book purchased by me from the tuition which I used to take during my college days & thus very close to my heart. It covers cookies, bars, biscuit, pies, celebration cakes & all the basics of cake decorating. You name it  & it has.

This booked has helped me lot in honing my baking skills. All the recipes given there gives excellent result.

When I was getting married I gave away all the books I had to my sisters & cousins. But not  this book. Sorry dears I am not ready or ever will be to part with it.
 Sorry guys I am going gaga over this book.  I have an too much emotional attachment to it. 

 
I don’t mind even being called crazy by my HB when he sees me reading recipes from the book from time to time ( which is often).

Now back to the recipe.

Print Friendly and PDF

Make 12 pcs.
Ingredients:

175 gm or 3/4cup butter
40 gm / 6 tbsp cocoa power (I use HINTZ)
2 eggs lightly beaten
175 gm / 1 cup soft light brown sugar
1/2 tsp vanilla essence
1 cup chopped pecan/almond/walnut
50 gm or 1/2 cup self raising flour
Cherries to decorate (opt)
Icing sugar to sprinkle (opt)
 
 
METHOD: 

 
 
  • Preheat the oven to 180 degrees C .Grease or line the tray.
  • Melt butter and stir in cocoa powder.Set aside to cool
  • When cool add in chopped nuts (I used almond)
  • Beat together sugar, eggs and vanilla essence
  • Fold in the sifted flour
  • Pour the mixture on the greased tray and bake for 20- 25 minutes.(Depends on your oven) , until risen
  • Do the skewer test.When done remove from the oven.( The mixture will be still be quite soft and a little wet., but it cooks further while  cooling).And leave it to cool in the tray.
  • When cool cut into squares and sprinkle icing sugar or powdered sugar & garnish with cherries. 

Roti Ka Chuda

~ Huma ~ 7 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
TRY NOT TO WASTE FOOD.
 Cook only the amount of food you can consume.

Recycle the food by creating new recipes.

Roti ka Chuda is one of the recycled recipes. This is the one of the savory version for the leftover roti.

 

Start your day with a healthy savory breakfast. Or consume it as a light snack any time of the day.

 
 

Print Friendly and PDF

Serves: 2 

I
2 roti or tortilla ( Day old much better as we need to crumble it into very small pieces)
2 tbsp water for sprinkling on Roti
 
II
1 tbsp oil
1/4 tsp cumin
1 small green chilly cut into 3 pc
2 -3 curry leaves
1 small onion or 2 tbsp chopped onion
2 pinches of turmeric powder
1 pinch of red chilly powder
Salt to taste
1 tsp chopped coriander
 
Method:
1.     Crumble the roti into small pieces. Smaller the better
2.     Sprinkle little water so the roti becomes moist.
3.     Heat oil in a pan.
4.     Now add in cumin, curry leaves & green chilly
5.     Add in chopped onion & fry till onion becomes soft.
6.     Now add turmeric powder, red chilly powder & salt. Stir.
7.     Add in the moist crumbled roti & coriander.
8.     Stir till  all the masala has coated on a roti approximately a minute and it is a little bit dry
9.     Serve hot or on normal temperature
10.Njoy.