Yogurt sandwiches are one of my favorite breakfast....because it gives cheesy flavor without any cheese in it.These sandwiches are crispy on onside and soft inside and these are best when they are hot...most important is these are easy to make and no need of sandwich maker. Today's yogurt sandwiches are basic version with few ingredients...you can add as many veggies as you like. You can also use whole wheat bread instead. Lets go through the ingredients.... *Check tip at the bottom
Level: Easy Prep Time: 5 mins
Total time: 15 mins Serves: 2 1 cup = 250ml
Ingredients
Bread Slices:6-8 Thick Yogurt: 1 cup Tomato: 1 medium Onion: 3/4th of medium size Fresh Coriander chopped: 1 tablespoon Red Chilli powder: 1/8th teaspoon (to taste) Salt to taste Oil for tossing
Directions
Chop Onion and tomato finely. In a bowl add all the ingredients except bread and oil and mix well.
Take slice of bread and spread the yogurt mixture on it. Now heat the pan add little oil and place the bread (with yogurt mixture) on it and then place plain bread on it and press gently. Flip the sandwich and remove it once it turns golden brown on both sides.
Repeat this for other remaining bread pieces.
Tip: Its most important that the yogurt used should be thick...with less or no water content. If the yogurt is watery/runny then your sandwiches will be mushy.
A simple chocolate cake with no butter but using oil instead, tastes great and can be a base for any celebration cakes.It's easy to make and tastes awesome.
Serves: 15 Level: Moderate
Prep time: 25 mins + decoration time Cooking time: 35 min + cooling time
Ingredients
For Cake.....
All-purpose flour- 2 1/8 cups (265g)
White sugar - 1 1/2 cups (300g)
Unsweetened cocoa powder - 3/4 cup (65g)
Baking powder- 1 1/2 teaspoons (7g)
Baking soda - (3g)
Salt- 3/4 teaspoon(5g)
Egg - 3 Large
Milk - 1 cup (235ml)
Sunflower Oil - 1/2 cup (120ml)
Vanilla extract - 1 tablespoon (15ml)
Fresh Cream Frosting.....
Vanilla extract - 1 teaspoon (5ml)
Heavy whipping cream - 4 cups (710 ml)
Confectioners' sugar -1/3 cup (40 g) (to taste)
Directions
Preheat oven to 350°F / 180°C .Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
Sift together the dry ingredients ;flour, cocoa powder, baking soda, baking powder and salt and set aside. Mix wet ingredients Milk and Oil in a bowl.
In a large bowl, whisk together eggs, vanilla and sugar until pale and fluffy.
Add Dry and Wet ingredients alternatively to the Egg mixture and beat until well incorporated.
Pour batter into prepared pans. Bake for 35 minutes, or until toothpick inserted in Center comes out clean. Cool pans on wire racks for 10 minutes. Loosen edges, and remove cakes to cool completely.
Combine whipping cream,vanilla extract and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake.
To assemble,place one cake layer on cake plate. Spread 3/4th cup frosting; Top with second cake layer; repeat layer of 3/4th frosting. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe the design on to the cake.
You might be interested in other Cake treats, here are few to list.
Breakfast is said to be most important meal of the day but not all days we have full breakfast. So today's post is one of the quick thing which once baked, after cooling it we can keep it in air tight container and use it in the breakfast. Granola which is packed with proteins,fiber and carbo's is good healthy breakfast and can be combined with either milk or yogurt to taste with fresh fruits. Granola is made of oats and dry fruits which are healthy and gluten free. Its not that we can't buy granola from shops, its fun and easy that we can make it at home and save our pockets as well as these are freshly made and tastes great. Making of Honey Coconut Granola is easy peasy job with little care while baking it.Cook butter,sugar and honey until the sugar dissolves and mix it with rest of the ingredients and then bake it...tada you are done with granola which is fresh. You can munch it all through the day or you can have it in breakfast with milk or yogurt along with fresh fruits...oo its so yummy. Before going through the ingredients, i want to introduce you with one of my blogger friend Jolly who just posted her 200 post. Check out her interesting recipes of Punjabi Cuisine, Indian and international food at jollyhomemaderecipes.
Level: Easy Prep Time: 10 mins
bake time: 25-35 mins Serves: 6 1 cup = 250ml
Ingredients
Oats: 2 cups Dry Fruits(Almonds,cashews,Walnuts): 1 cup chopped Shredded Coconut: 1 cup Honey/nector: 3 tablespoon Butter: 75 grams (room temperature) Brown Sugar: 1/3 cup Cinnamon powder : 1/4 teaspoon
Directions
In a pan add butter,sugar and Honey, cook until the sugar dissolves Completely.
In a mixing bowl add oats,chopped dry fruits, coconut,salt,cinnamon powder and mix well.
Add the sugar butter syrup to the oats mixture and mix well. Syrup should be well coated to the oats. Line the baking tray with parchment paper and spread the granola mixture. Bake it for 25-35 mins at 160°C for every 10 mins,mix the granola for even baking all through
Yummy...Wanna try....let set go....
This is going to be part of #foodiemonday #bloghop #alphabetfood.
American Chopsuey is one of my favorite vegetarian dish which is crispy and tangy in nature. Crispiness comes from the fried noodles and tangyness comes from the sauce which is topped on it. Originally in America, American Chopsuey is based on pasta and meat but in India we get this American Chopsuey in vegetarian version with crispy noodles.In India you can find this dish under Indo Chinese recipes in restaurant menu. American Chopsuey is easy to make and having one step more (frying noodles) compare to other noodle based recipes.Boil the noodles, then fry it till crispy, make sauce with your favorite veggies in it and serve. While serving, first layer the noodles, then pour the sauce on it. Omelet on top is optional while serving the dish. American Chopsuey can be served as side dish or main dish.
Level: Easy
Total time: 1 hour Serves: 2-4 1 cup = 250ml
Ingredients
Noodle Base Egg Noodles: 200gms Salt: 1 teaspoon Water for boiling Oil for frying
Noodle Base: Boil the noodle according to the pack instructions. Drain water and pour it on kitchen towel, this will soak th water. Fry the noodle until crispy and keep it a side. Sauce: In a pan heat oil and add Ginger and Garlic, fry for 20 secs and add all the finely chopped veggies. Fry for 2 mins and then add tomato ketchup,chilli sauce, soya sauce, black pepper, lime juice and sugar and cook for a minute. Add 2 cups of water and bring it to boil and reduce flame and cook 2-3 minutes. Mix corn starch in water and add to the sauce mixture and cook till the mixture thickens up. Assemble: In a serving plate, place noodle, then pour the sauce on it and then top it with omelet.
Tip: You can add finely chopped any meat for a non vegetarian version.
Sundal recipes are healthy with lots of protein and nutrients packed. Basically sundal is made of beans,peas and sprouts and makes a healthy snack and are famous in south india. Easy peasy to do and takes very less time of involvement with the recipe. These sundal recipes are made often in daily bases in most of the homes in south india. These are one of the best snack for breaking a fast during fasting days or for munching at any time of the day. This Kala Chana Sundal is basic version with no garlic and onion in it ... but we can add them for little crunch or change it according to the taste.
Level: Easy
Soak time: Overnight Cook time: 20-30min Prep time: 5 mins Serves: 2-3 1 cup = 250ml
Boil: Soak the Black Chickpea overnight or atleast 5 hours. In a pressure cooker add soaked chickpeas and add salt and water. Pressure cook for 4-5 whistles or until the peas is cooked. Tadka: In a pan heat oil and add mustard seeds. Let the seeds crackle and then add Urad dal and let it turn brown. Add asafoetida, green and red chillies and curry leaves. Add drained boiled Chickpea. Test the seasoning and add salt and red chilli powder to taste. Garnish with coconut and coriander. Tip: You can use canned white chickpea/Garbanzo, wash thoroughly and do the tadka part.
Yummy...Wanna try....let set go.... This is going to be part of #bloghop #navaratri #mondayfoodie
I always find things which are easy and quick for after school snack as the snack should be easy and light to eat and most importantly delicious so that there shouldn't be any fuzz in having it. So this is one of my favorite as a kid and now my daughter loves it. In my fridge i always have a Chapati/paratha dough prepared for a day, so whenever i want to make chapati or parathi its already there.This sweet paratha is easy to make , mix the wheat flour with water and form a dough, make balls out of it, roll it, grease oil, add sugar, fold, roll and fry it.
Wheat/Chapati flour: 1/2 cup Oil/butter for applying and frying Water as required Sugar as desired (1 or 2 teaspoon for 1 paratha)
Directions
Add water to flour and form a dough and rest for 10 mins. Need the dough and make golf size balls. Dust the ball with flour and roll it to make a paratha and then apply 1/2 teaspoon of oil and then add 1/2 tablespoon of sugar.
Fold the paratha as shown below.
Now again roll the folded dough, but be gentle this time and roll it evenly. Heat the pan and fry the paratha on both sides on medium heat. Apply 1 teaspoon of oil after you flip the paratha.
Tip: Don't roll hard after you fold the paratha, otherwise sugar will come out and makes mess while it is getting fried. If you want a hard sweet paratha then fry on low flame, which will make the paratha hard and you get a stiff paratha...yummy.
Love for carrot cake has started when i moved to UK along with hubby...until then i was unaware of this taste totally, as in india we were always would taste chocolate and vanilla cakes with various filling in bakeries. Carrot cake is one of my favorite cakes .... but always baking would take time to enjoy the aroma and taste of the cake. Once i was going through the smoothie recipes and discovered this amazing smoothie recipe called Carrot Cake Smoothie. I kept this bookmarked and then when my blogger friends has a challenge of smoothies then i thought this would be best time to try this, as it is different and so here it is. There are many versions of it but i took the recipe fromhereand did some changes, like I totally skipped yogurt and maple syrup and replaced pecan with walnut but the result was amazing .... i am loving it. Its a must try smoothie if you a fan of carrot cake...the texture is little grainy and thick. This can be served as breakfast or a dessert after a meal.
Level: Easy
Total time: 15mins Serves: 1 1 cup = 250ml
Ingredients
Carrot: 1 medium Banana: 1/2 (chopped and frozen) Milk: 1/2 cup Walnut: 1 or 2 Oats: 1 tablespoon Dessicated Coconut: 1/2 tablespoon Honey/Maple Syrup : 1/2 tablespoon (optional) Cinnamon powder: 1/4 teaspoon Nutmeg: 1/8 teaspoon Ginger: 1/8th inch Raisins, Coconut, Cinnamon, Walnut for toppings(optional)
Directions
In the blender add all the ingredients except toppings and blend until smooth. Serve chilled. Tip: If you like, you can microwave chopped carrot and milk for 2 mins.This will make the carrots little soft. Blend once the milk cools down.
Yummy...Wanna try....let set go....
This is going to be part of #foodiemonday #bloghop....
Gobi or Cauliflower manchuria is famous Indo Chinese dish which is super tasty and mouth watering. Check out step by step pics for easy following.This is the dry version of Gobi manchuria and can be served with spicy dips or even with tomato sauce. Even you can have these with phulkas or roti's hmmm so yum. Manchuria is a Indo chinese dish which can be made with mixed vegetables or even with single vegetable like cauliflower(gobi manchuria). Indo Chinese dishes are very much famous indian street food and can be made at home. These are easy to make but bit lengthy and its no go wrong recipe. Why waste time...lets start and have look at the ingredients and procedure to do...
Level: Medium
Total time: 1 hr Serves: 4 portions 1 cup = 250ml
Ingredients
Cauliflower : 1 medium Batter: All purpose flour/maida : 1/2 cup Corn Flour/starch: 1/3 cup Rice Flour: 2 tablespoon Kashmiri Chilli Powder: 1 teaspoon Coriander (dhaniya) Powder: 1/2 teaspoon Cumin powder: 1/4 teaspoon Red food color as desired (optional) Oil for frying Salt to taste Tadka: Ginger: 1 teaspoon (finely chopped) Garlic: 1 teaspoon (Finely chopped) Spring Onion: 2 tablespoons Light Soya Sauce: 2 tablespoons Tomato ketchup: 2 tablespoons Lime Juice: 1 teaspoon Oil: 2 tablespoons
Directions Manchuria Cut the cauliflower in to medium size florets. Add the florets to the boiling water and keep for 5 mins until the florets are tender. Drain the water and keep the florets on the paper towel.
In a bowl add all the ingredients in the batter section and mix it with little water. And add cauliflower and mix well until all the florets are coated with the batter.
Drop these florets in a medium hot oil and cook until light brown.
You can enjoy this hot at this point with no further delay. But if you like the little soft manchuria then follow on the below steps. Tadka In a pan add oil, when its hot add finely chopped ginger and garlic. Once ginger and garlic are soft add spring onion and fry for 30 secs and then add soya sauce, lime juice, tomato ketchup and add fried cauliflower florets and fry a minute.
