Well this is one of our main breakfast dishes on Sundays. I came up with this idea to avoid eggs in my house. Being a pure vegetarian I cannot allow eggs in my kitchen. So the first time I made it blended in well with my family and friends and one of them even commented, that this tastes better than scrambled eggs. Haha since then scrambled paneer it is on the platter. So let’s start.
Ingredients (Serves 2)
- 200 gms. Grated Paneer
- ¼ cup chopped green capsicum
- 3 chopped green chillies
- ¼ cup chopped cilantro
- Salt and Pepper to taste
- 5 to 6 slices of bread
- Butter as required to toast the bread
- In a bowl, grate paneer, add capsicum, salt, pepper, green chillies and cilantro. Mix well
- Heat the pan and add the paneer, keep mixing it on the pan until it slightly turns brown, remove it in the serving plate.
- Apply butter on the slices of bread and toast them until golden brown, transfer them into the serving plate and its ready.
- So easy!
Well this one always sounds like a mommy recipe, I was very sceptical when I tried these but hands on, and it’s so damn easy and tasty. To all the young girls out there, these vadas are very very easy to make and best served with tea or milk.
Ingredients (Serves 3)
- 3 cups coarse Maize flour/ Ugali Flour
- 2 cups Wheat Flour
- 3 tbsp. Butter or Ghee nu Bagru (I am sure the ladies who make ghee at home, know this, it’s basically the burnt butter milk that leaves itself out in the process of separating itself from ghee.)
- Mix the wheat flour with butter
- 2 tbsp. ginger chilli paste
- 1 tbsp. turmeric powder
- 1 tsp. powdered cumin seeds
- Sesame seeds for both inside and outside
- Salt to taste
- Yogurt to knead the dough
- Oil for Deep Frying
- Mix the butter with the wheat flour and keep aside, mix it with the maize flour and using yoghurt knead a hard dough, let he dough rest for at least 8 hours.
- After the 8 hours, add salt, ginger chilli paste, cumin powder and mix well, you can add turmeric powder as well.
- Now on a wooden chopping board, place a wet cloth, take small portions of the dough and gently press with your fingers, sprinkle some sesame seeds.
- Once the oil heats gently remove them with your fingers and place them for deep frying, fry at low heat.
- Make sure to place them once by one in the oil, as one puffs up, add another vada, which also should gradually puff up on its own. Do not fry so many at a time.
Hi everyone, here is a super easy recipe of healthy kebabs, consists of Maize flour, which here in kenya we call it Unga ya ugali. This snack can be prepared for picnics, they are filling too with a mixture of vegetables. So here we go!!!
- 3 Cups Water
- 2.5 cups Ugali Flour
- 1 bowl chopped carrot
- 1 bowl chopped french beans
- 1 bowl crushed sweet corn
- a few chopped green chillies
- Salt to taste
- 3 tbsp oil
- Chopped coriander
- Oil for deep frying, alternatively they can be baked.
Boil water in a pan, add all the raw chopped vegetables, let the vegetables cook. Add salt , Oil and the remaining ingredients. Once the vegetables are cooked, add the flour and mix well, cover the lid for 5 minutes. Once you simmer it, place in a tray, with oiled palms fold them into kebabs.
If eaten hot they taste too crunchy and nice, deep fried.
If taken for picnic, they can be baked as well for 15mins at 180degrees, after rubbing them in oil.
Rolled out into kebabs
Well here is another mouth watering snack time snack, the nachos used are with no onion no garlic. So here er go for this simple one guys
- 1 Beetroot chopped into small cubes
- 1 Tomato Chopped into small cubes
- 1 cucumber chopped into small cubes
- Salt, Pepper and herbs to taste
- Mix the above and drain out the excess water
- 1 pkt of nachos, spread on a plate, spread the above chopped mixture on the nachos and grate cheese to your cravings.
- Add salt, Pepper and herbs again
- Stick into the micro for the cheese to melt and its readyyyyyy yaaay
Here is again a super-duper easy recipe and very delicious recipe. You can make it healthy and heavy with the filling you decide to wrap it up hahaha. I chose the filling of coleslaw with mayonnaise, trust me guys this is super feeling and super yum. So here we go!
This dish revolves around two things; Tortillas and the filling of your wish.
For the Tortillas
- 2 Cups Homebaking flour
- 2 tsp salt
- 1 tbsp oil
- Knead the dough with water as required, not too soft nor too hard
- Let the dough rest for at least 15 mins, make small round portions of it and roll it out thin and round
- Roast them on a non stick pan, both sides, half cook it
- once done place them in a cloth so they tend not to lose the moist texture
For the filling
- 1/4 piece of cabbage grated thin
- 2 carrots grated sticks
- 2 cucumbers chopped into small pieces
- 1 tsp chilli flakes
- 1 tsp black pepper
- 3 to 4 tbsp eggless mayonnaise
- Salt to taste
- 1 tsp Oregano
- 2 to 3 chopped green chillies
- 1 cup tiny chopped paneer pieces (which are mixed with the basic spices, namely salt, black pepper, red chilli flakes and lemon)
- Mix all the above and adjust the taste accordingly
- I used a grill toaster pre applied oil on both sides of the grill, place the tortilla on the chopping board and apply mayonnaise with a spoon
- Place it on the grill and add coleslaw and a few paneer pieces, fold both the sides and let it toast until the grill imprints on the wrap.
- Trust me guys its super yum
Haha this is an awesome super tasty snack, marks one of my favourites. I adopted it from my super Mom (mom i love you). These leaves grow at home aswell. They are usually taken with tea, Milk and Lemon. Best part is you can steam them and store for 2 to 3 days also. So here we go
- Colossia Leaves 15 to 20 pcs
- 6 tbsp Gram flour
- salt to taste
- Red chilli powder to taste
- Sugar to taste
- 2 tsp Ground ginger chilli paste
- 1 tbsp oil
- Curd/ Natural yoghurt to make the batter paste
For the Temper
- 2 tbsp Oil
- 1 tsp sesame seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
For the Batter paste, Put all the ingredients mentioned
Add curd and a liitle water, Mix well with no Lumps
You can place them in the deep freezer for 10mins to cool them and cut them into small pieces
Add oil and mix again
Place them in a steamer, an let them steam for 45 mins, once steamed let them cool down
The roll should be tightened while rolling them, this is how it should look
Fold it this way, from top and bottom, so it forms a rectangle shape easier for you to roll them up
Place the leaf and spread the batter on it, add like 5 to 6 leaves one on top of the other
Now in a kadai, add oil, mustard, cumin seeds and sesame seeds, add the cut bhajias and simmer for 10 mins, Guys this superdelicious snack is readyyyyy 🙂
Dhokla is an authentic Gujju snack, hehe no one can resist craving them. Well when you feel like dhokla and want them immediately, here is one instant recipee for it. They are super spongy and tasty.
- 1 cup Semonlina (Thick Coarse not smooth)
- 1 cup Dahi/ Natural Yoghurt
- 2 green chillies crushed
- 4.2gms Eno Salt (one sachet)
- Salt t taste
- 1 tbsp Oil
- salt to taste
For the Temper
- A few Curry leaves
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- Fresh cut corainder
Soak the sooji and curd with salt and crushed green chillies. Let it rest for 30mins, the batter will soak all the liquid and become thick, then follow the steps below.
The batter soaked in Curd, salt and green chillies
Add some water to lighten the batter and add Eno Fruit salt, mix well
Taada pour the batter in a steamer and let it steam for 30mins
Once its cool down, cut them into medium sized square
Temper with Oil, Mustard, Cumin and Curry Leaves
Tadaa served with green chutney
Who will want to miss out on this crunchie snack called chakli, chakri whatever name suites best. Made with very simple ingredients guys. Here’s the recipe of this crunchie bunchie snack
- 4 cups rice flour
- 4 tbsp Butter
- 1 tsp white sesame seeds
- 1tsp black sesame seeds
- 3 boiled and mashed potatoes
- 1 cup fresh chopped coriander
- 2 to 3 tbsp Lemon juice
- 5 to 7 tbsp crushed green chillies
- 4 tbsp sugar
- 4tsp salt, one tsp per bowl, but can be adjusted to your taste
- Oil for frying
- 2 cups of curd to knead the dough and water if need be
- Moulder (Sancho) for getting the shape right
Mix all the ingredients and knead a hard dough
That is how the moulder is, use the star shape
The dough should be easy to handle, make sure it does not stick to your hand, keep that consistency
Fill the mould with the filling
Make big spiral shapes, which later can be moulded to the exact shape with you hands
Thats how they look like
Place them in hot oil after a while fry them in low heat to make them crispier
Keep turning them occassionally in the oil
Tada, until they turn this colour
yum crunchie ready to eat 🙂
- 3 Cups Maida (Home Baking
- 6 tbsp Ghee(Clarified Butter/ Blueband/Prestige/Butter (your choice)
- 1 tbsp Cumin seeds
- 1 tbsp coarsely crushed balck pepper
- 3 tsp Salt
Water to knead the flour.
Make sure they form crumbs like this 🙂
That the dough, not too soft not too hard
Divide the dough into small portions like this
Roll them out
Poke them with a knife, to avoid them pufffing
Make sure the oil is hot
After putting the puris, fry on a medium Low flame
Fry until they get this coulour
haha…Guys ready to eat!!