Bread Bowls


Bread Bowls are a very delicious snack and are fun to make. The bread bowls in this recipe are made with vegetables but you can make chicken or lamb bread bowls by adding meat to the white sauce which will be our main stuffing in this recipe.


     To Make This Recipe You will need :


  
Boiled Mixed Vegetables  of your choice
1 cup
Bread Slices
9 to 10
All purpose  flour ( Maida)
1 Tablespoon
Butter
3 Tablespoons
Milk
1 Cup
Salt
To Taste
Pepper
To Taste
Keya seasoning
To Taste
Cheese (Mozarella)
To top the bread bowls


  

    Method :

 Start by taking a slice of your choice of bread. I used brown      bread.
To make a bowl from the slice of bread, slightly flatten each         bread slice with a chapathi rolling pin.


After rolling out all the bread slices, apply butter to your molds (I used cup cake molds) and gently press the bread slices into the mold and tear away the excess part of the bread which can be later used to make pudding or bread sweet.



Now, bake these bowls at 150 degrees Celsius for 5 minutes.
Meanwhile start preparing the stuffing for the bowls.

Make the Stuffing:


To a hot kadai, add butter (use cooking butter which is white in colour for good white coloured sauce. I used zero cholesterol table margarine) followed by maida.
Stir the maida and butter mixture continuously on a low flame so as to not form lumps. This mixture is called 'Roux' (pronounced as 'Roo').
When this mixture starts thickening, add milk. Cook it until the whole mixture slightly starts thickening.This is called 'White Sauce'. To this sauce, add vegetables, salt, pepper and keya seasoning. 
Cook the whole mixture for a minute or so.

* If you choose to make a chicken bread bowl, add precooked chicken to this white sauce.
  

Now, remove your baked bowls from the oven .
Start filling the bowls with vegetable white sauce and top it with grated cheese.
Bake these Bread bowls again at 200 degrees Celsius for 10 mins.
Rest Bread Bowls to Slightly cool and unmold.
Serve!!







Eggless Chocolate Cake


This Eggless Chocolate Cake is very delicious and super moist.
In my experience this cake tastes best after about 4 to 5 hours.


To Make This Recipe You will need :
  
All Purpose Flour
1 ½ Cups
Granulated Sugar
1 Cup
Water
1 Cup
Oil
¼ Cup
Cocoa Powder
3 Tablespoons
Vinegar (or) Lemon Juice
1 Tablespoon
Baking Soda
1 Teaspoon
Vanilla Essence
½ Tablespoon
Salt
¼ Teaspoon

  Method :



                       

Begin by sifting the all purpose flour, baking soda, salt and cocoa powder into a large bowl.


Take a separate bowl and add water along with sugar. Stir this mixture continuously until the granulated sugar dissolves in the water completely.
To the mixture of water and sugar, add Vinegar, oil and vanilla essence.


Now add the wet ingredients to ingredients to the contents in the first bowl.


Now, mix well and pour the cake batter into a greased cake tin. I used a tin made with aluminum.


Preheat the oven to 150 degrees Celsius and then bake the Eggless Chocolate Cake for about 35 to 40 minutes.

Keep checking the cake after about 20 to 25 minutes  because temperature settings in oven vary from one other..


Remove the cake from the oven and insert a toothpick. If your
 toothpick comes out clean it indicates that your cake is done. 

If  toothpick  does’nt come out clean then bake it for further

 required  minutes





Enjoy!

If you like the  recipe of Eggless Chocolate Cake , then do let me know in your comments below. If you happen to make Eggless Chocolate Cake  in other method then please let me know in your comments.

Baby Potato Curry



To Make This Recipe You will need :


Baby  Potatoes
250 Grams
Tomatoes
2
Onion
1
Green Peas
½ Cup
Almonds
1 Tablespoon
Cashewnut
1 Tablespoon
Garam Masala’s
Cardamom, Cinnamon etc
Oil / Ghee
5 Tablespoons
Green Chilli Paste
1 Teaspoon
Ginger – Garlic Paste
1 Teaspoon
Red Chilli Powder
To taste
Coriander Powder
1 Teaspoon
Turmeric Powder
½ Teaspoon
Salt
To Taste
Red Colour
2 pinches diluted in 1 TBSP of water
Milk or Cream
3 to 4 Tablespoons
Curry Leaves
5 to 10
Kasuri methi
1 Tablespoon
Coriander
For garnish

 Method :



Boil the Baby potatoes and Peas.

To a hot kadai add 2 to 3 Tablespoons of Oil / Ghee

Next add sliced Onion, fry until it turns slight brown in colour

Cool that mixture and make it into a fine paste.

Also make fine puree of tomatoes, Cashewnuts and Almonds.

Now, add oil to the hot kadai and add all garam masala’s , (except kasuri methi) curry leaves, ginger garlic paste, green chilli paste, onion paste, tomato puree and cook it until it starts to leave oil.

Next add cashewnuts – almonds paste. Cook it for further 1 minute.

Now add Red chilly powder, coriander powder, turmeric powder, salt, red food colour.

 To this mixture add boiled Baby potatoes and peas. Cook for further 2 minutes.

 Add cream, Kasuri methi and cook for more 1 minute.

Garnish with Coriander leaves and serve.


*** You can also add 1/2 Teaspoon of garam  masala powder.


Here in the above picture i forgot to add the pic of Onion Paste  and adding of cream. Do not forget to add them while you cook.

If You like the recipe of Baby Potato Curry , then do let me know in your comments below. If you happen to make Baby Potato Curry in other method then please let me know in your comments.

Vegetable Biryani


                                  

Vegetable Biryani is cooked using various spices and the cooking style may differ from place to place.
Here i have cooked veggies and rice in each individual separate pots and finally piled up the rice and veggies together and pressurized (Dum) for 15 to 20 minutes .


To Make This Recipe You will need :
  

Basmati  Rice
1 Kg
Vegetables
Each 1 cup
Whole  garam  masala’s
Cloves,Cinammon,Cardamom  etc
Badshah  biryani  masala
5 Teaspoons
Salt
To taste
Red chilly powder
2- 3 Teaspoons (or) To taste
Ginger – Garlic paste
2  Teaspoons
Turmeric powder
½ Teaspoon
Coriander Powder
2 Teaspoons
Green Chillies
4 ( Long Slits)
Yogurt ( Curd)
½ Cup
Nutmeg (Jaiphal) Powder
2 to 3 Pinches
Oil
1 Cup
Cilantro & Mint leaves
½ bunch each
Food Colour ( Kesar/Yellow)
Pinch (diluted in 15ml of water approx)
Ghee (Optional)
2 to 3 Teaspoons
Saffron strands (Optional)
3 to 4 strands (soaked in milk)
Cashewnut/ raisins (Optional)
2 Teaspoons each
Lime Juice
3 to 4 Teaspoons


Method :

Wash and soak the basmati rice for about 20 to 30 minutes

On the other hand boil water in a pot with salt, few drops of oil(water should be salty) and whole garam masala’s except nutmeg (jaiphal).






When water comes to a boil add soaked rice.
Prepare vegetables


  To a hot kadai add 5 tablespoons of oil followed by sliced onions, slit green chilles, ginger garlic paste. Let it cook unti it turns out brown in colour.

Next  add  beans .Cook it till 50% done. 
Next add carrot and cook until 50% done. Keep an eye on your basmati rice. 
Cook the rice until 80% done
Next capsicum, peas (I boiled peas before hand)
Cook these  vegetables until they are partially roasted.


Remember not to over  cook the vegetables. They should not be mashy.
Next add yogurt. Mix well.



To this mixture add salt (you can add while frying onions for faster caramelization), red chilly powder, coriander powder, biryani masala,  nutmeg powder, turmeric powder and finally cilantro and mint leaves.



Now drain your 80% cooked rice and spread it in  handi


Top the rice with vegetable mixture




Again top the vegetable mixture on rice and Sprinkle some biryani masala  and lime juice



Now top the rice with vegetable mixture and repeat the process until your done with your veggie mixture and rice.

Finally add cilantro leaves, mint leaves and oil/ghee, ( If using oil, use preheated oil- 1/2 cup), food colour/ ghee.




Pressurize it for  15 minutes. If needed place a tawa underneath the handi for extra minutes of cooking.

Serve with Raita


If you like my recipe of Vegetable Biryani, then do let me know in your comments below. If you happen to make Vegetable Biryani  in other method then please let me know in your comments.



Pepper Lamb Liver Fry


            
Lamb Liver contains “Vitamin A” which is essential for eyes, strong bones and teeth. On the other hand, it also contains high amounts of fat. People suffering from high cholesterol are supposed to consume Lamb Liver in tiny portions.

Preparation Time : 35 Minutes

To Make This Recipe you will need:

Lamb Liver
500 grams
Onion (big ) (Sliced)
1
Turmeric Powder
½ Teaspoon
Green chilies (Long Slits)
5
Ginger-Garlic paste
1 Tablespoon
Salt  &  Pepper
To taste
Curry  leaves
Few
Oil
3 to 4 Tablespoons
Coriander
For garnishing
Lemon (Half)
Juice





Method:

First add oil to a hot kadai.  After oil gets heated, add sliced onions, curry leaves, long slit green chilies, turmeric and ginger garlic paste. Also add a little salt for the onions to cook faster.



Let this mixture cook well till it turns into a brown color


Next, add the liver and stir well. Cook with the lid on for about 15 minutes on a medium flame.

                                    


                                           Cook the liver until its size shrinks.

                                    
                                     
                              Next, add salt and pepper, stir again and cook further for 5 to 10 minutes and you're done!



                             

The delicious lamb liver fry is ready to be served. Do not forget to garnish the Fry with finely chopped coriander and lemon juice before serving.  


If you like my recipe of Lamb Liver Fry, then do let me know in your comments below. If you happen to make this dish in any other way, then please let me know about your method in the comments.