Easy Cucumber Sandwich

Easy Cucumber Sandwich.

Quick and easy cucumber sandwich.
Prep Time: 5 minutes
Total time: 5 minutes
Serves: 2 to 4

Ingredients:

1. Cream cheese - 1/2Cup
2. Garlic,minced- 1/8 tsp
3. Fresh dill, chopped-  1 tbsp 
4. Whole wheat bread- 8 to 10 slices
5. Butter- as required
6. Cucumber,sliced-1/2 of a large
7. Black pepper powder- to taste
8. Salt- to taste

Instructions:

In a bowl combine together cream cheese,garlic,dill and salt to taste.Mix well until smooth.

Spread a thin layer of butter onto each slice.( this will keep the bread from getting soggy).

Spread the prepared cream cheese mixture evenly on each piece of the bread.

Evenly distribute the cucumber slices on 4 (or 5) slices of bread and sprinkle pepper powder on top.Press the other bread slices,cream cheese mixture side down on top of the cucumber slices.

Trim the crusts from the sandwiches,if desired.Cut into half and serve.

NOTES

• You can use cilantro instead of dill.or use 1 fat pinch of dried rosemary /dill/tarragon or Italian seasoning mix.
  

Easy Homemade Hot Chocolate Mix

Homemade Hot Chocolate Mix

Quick and easy Homemade Hot Chocolate Mix
Prep Time: 5 minutes
Total Time: 8 to 10 minutes
Makes: 18 to 20 servings
Recipe source:Serious Eats ,You can find the original recipe here
Ingredients:

1. Chocolate ,grated- 1 and 1/3 cup
2. Unsweetened Cocoa powder - 1 Cup
3. Cane sugar - 1 Cup
4. Corn Starch / Corn Flour - 2 tbsp
5. Salt - 1 fat pinch
6. Vanilla bean,scraped - 1(optional)

Instructions:

To prepare Hot Chocolate Mix:Combine all ingredients in a food processor/blender.Blend until it is completely powdered.Transfer to airtight container ( add the vanilla bean pod to the container ,if desired)and store in a cool,dark place for upto 3 months.

To make hot chocolate:  Add 1 to 3 tbsp of the hot chocolate mix into 1 cup of boiling milk and mix until combined.For a thicker hot chocolate, heat the mixture for about 30 seconds ,until smooth and slightly thick.

NOTES

• Increase or decrease the quantity of hot chocolate mix per cup of milk depending on how 'chocolatey' you want it . 
• To scrape the seeds from the vanilla bean,cut the vanilla bean in half along its length using a sharp knife.Scrape out the seeds with the back of the knife and add along with the rest of the ingredients.Place the  empty pod in  the chocolate mix container,if desired. 

Gobi Paratha | Cauliflower masala stuffed Indian Flatbread

Gobi Paratha

Cauliflower masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 to 8 parathas
Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Cauliflower stuffing:

1. Cauliflower,grated- 1  to 1 and 1/4 cups
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Coriander powder - 1/4 tsp
9. Garam masala powder- 1/4 tsp
10. Coriander leaves,chopped - 1 tbsp( optional)
11. Salt- To taste
12. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger .Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder,coriander powder and garam masala powder.Saute for few seconds.Add grated cauliflower and salt to taste.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 6 to 8 equal parts. Roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.

Place 1 tbsp  cauliflower filling in  the center.Bring all the sides to the center and seal tightly.

Pinch off the excess dough,if desired.Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
  

Tomato Chutney

Tomato chutney

Tomato chutney -My Indian Kitchen ,Hari Nayak.
Prep Time: 10 minutes
Cooking Time: 15 to 20  minutes
Makes: 1 Cup
Recipe Source : Plateful
Ingredients:

1. Mustard seeds - 2 tsp
2. Curry leaves- 1 sprig
3. Dry red chilies,torn - 2
4. Garlic ,finely chopped- 1 tbsp
5. Onion,finely chopped - 1 small( 1/4 to 1/2 cup)
6. Paprika or Kashmiri chili powder - 1/2 to 1 tsp ( or according to taste)
7. Tomato,chopped - 1.5 cups
8. Tomato paste - 2 tbsp
9. White vinegar- 2 tbsp
10. Water - 1/2 Cup
11. Salt - to taste
12. Oil - 2 to 3 tbsp

For masala powder:

1. Coriander seeds-1 tbsp
2. Cumin seeds - 1 tsp
3. Black peppercorns- 1/2 tsp

Instructions:

Grind coriander seeds,cumin seeds and black pepper to a fine powder.Keep aside.

Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves ,dry red chilies and garlic ,saute for about 15 seconds.

Add onion and saute for about 1 minute.Now add paprika /Kashmiri chili powder and the prepared masala powder.Cook for about 2 minutes,stirring continuously. 

Next add tomato,tomato paste vinegar and water.Mix well and bring to a boil over medium flame.Reduce heat to low and cook for about 10 to 15 minutes or until oil starts to separate .Stir occasionally to avoid burning. Add salt to taste and mix well and switch off the stove.Serve with dosa,idli or rice.

NOTES

• Store in an airtight container in the refrigerator for upto 6 weeks.
  

Ari Pathiri | Malabar Pathiri | Rice flour-flat bread

Ari Pathiri

Malabar style, thin rice flour flat bread.
Prep Time: 15 minutes
Cooking Time: 10 to 15 minutes
Serves: 2 to 3
Ingredients:

1. Roasted rice flour /Pathiri podi - 1 cup(+ extra for dusting)
2. Water -1 cup
3. Salt - to taste
4. Oil- 1 tsp

Instructions:

Boil water with salt and oil .

Add flour to the boiling water and give it a quick stir.

Immediately cover with a lid.Reduce the flame to the lowest and cook for 1 or 2 minutes and switch off the stove. Uncover and stir well using a wooden spatula.

Transfer the dough to a mixing bowl and keep covered for about 10 minutes or till it is cool enough to touch.Knead well for about 5 minutes or until the dough turns smooth.Dust the working surface with rice flour ,take a small portion ( lemon sized)of the dough and roll it out to form a thin disc. 

Cut to a perfect round shape using a round lid /cutter.

Heat a non stick pan  over medium flame,place the pathiri on it and cook on both the sides for about 1 minute.When it puffs up ,remove from the pan.( Do not over cook,if you do so it may turn out dry.).Serve with chicken or mutton curry.

NOTES

• Adjust the quantity of green chilies according to your taste.
• Here are some side dish recipes for pathiri.

Varutharacha Mutton Curry

Nadan Kozhi Curry

Kerala Mutton Curry

Mutton Curry

Pepper Chicken Masala

Kerala Vegetable Stew

Eggless Strawberry Mousse | Three Ingredient Strawberry Mousse Recipe

Eggless Strawberry Mousse

Easy Eggless-strawberry mousse recipe.
Prep Time: 15 minutes
Total Time: 2 hours
Serves: 5 to 6
Ingredients:

1. Strawberries- 2 to 2.5 cups
2. Powdered sugar- 3 to 4 tbsp( or according to taste)
3. Whipping cream - 1 cup
4. Vanilla extract - 1/4 tsp( optional)
5. Strawberries,sliced- few ( to garnish)

Instructions:

Puree the strawberries along with  powdered sugar in a blender .

Whip the cream till you get soft peaks.Do not over whisk.Add the vanilla extract(if using) and 6 to 7 tbsp of the strawberry puree.Fold it very gently,until combined.

Spoon into serving glasses.Top with remaining strawberry puree if desired.Refrigerate for about  1 or 2 hours.Garnish with sliced strawberries.

NOTES

• Adjust the quantity of powdered sugar according to your taste.

Eggless Jowar Banana Muffins | Eggless Sorghum Flour Banana Muffins

Eggless Jowar Banana Muffins

Eggless,dairy free,gluten free Banana muffins using sorghum flour.
Prep Time: 10 minutes
Cooking Time: 20 to 22 minutes
Makes: 8 muffins
Recipe source: Indiancuisine,You can find the original recipe here.
Ingredients:

1. Sorghum flour /Jowar flour - 3/4 cup
2. Baking soda- 1/2 tsp
3. Baking powder - 1/2 tsp( 1 large)
4. Salt - 1 pinch
5. Banana ,mashed - 3/4 cup
6. Sugar - 6 tbsp( i used brown sugar)
7. Oil (or melted ghee) - 1/4 cup
8. Vanilla extract - 1/4 to 1/2 tsp
9. Walnuts or cashew nuts ,chopped - 1 to 2 tbsp

Instructions:

Preheat oven to 180 deg C.Line the muffin tin with paper liners.

In a bowl,combine together sorghum flour,baking soda,baking soda and salt.

In a separate bowl ,combine together mashed banana,sugar,oil( i used ghee) and vanilla extract.Mix well until combined.

Gently fold in the flour mixture in two batches,just until combined.Do not over mix.

Fill the cupcake liners so that they are 3/4 th full.Top with chopped nuts,if desired.Bake at 180 Deg C for about 20 to 22 minutes or until a skewer inserted into the center of the cupcake comes out clean.Transfer to a wire rack to cool.

NOTES

• If the batter is too thick add 1 or 2 tbsp of water and mix gently.