quick breakfast

Quick Masala French Toast is a perfect fusion recipe which you can make for your breakfast with no time. It is a perfect combination of toast, eggs and vegetables, which is not only healthy but also very delicious to eat.

Serve Quick Masala French Toast on its own with a cup of hot Espresso Coffee or Masala Tea for a filling breakfast.

Ingredients

• 3 Bread slices
• 4 Whole Eggs
• Cooking oil , or butter as required
• 2 tablespoons Milk
• 1 tablespoon Red Chilli flakes
• Salt , as per your taste
• 3 sprig Coriander (Dhania) Leaves , finely chopped
• 1/4 tablespoon Black pepper powder
• 1 Onion , finely chopped
• 2 to 3 Green Chillies , finely chopped

How to make Quick Masala French Toast Recipe

1. To begin making the Quick Masala French Toast recipe, beat the eggs in a mixing bowl.
2. Add milk, beat it again and make sure that it is mixed properly. Add chilli flakes, salt and black pepper.
3. Once it is done, heat oil in a wide pan. Take a bread slice, dip it in the egg mixture and put it on the pan.
4. Spread some onion, green chillies and coriander on the top of bread and pour some egg mixture on it again.
5. Turn the bread and let the other side also cooked properly. Once it turns light brown in colour, take it out of the stove and it is ready to be served.
6. Serve Quick Masala French Toast on its own with a cup of hot Espresso Coffee or Masala Tea for a filling breakfast.

AVOCADOS LASSI

Lassi is a yogurt smoothie consumed by almost the entire north India. It is a refreshing drink and the addition of Hass Avocados makes this humble classic a health drink. Sugar replaced by honey works for and excellent taste and kiwi add just the right zing.

Ingredients

Avocado (ripe or over ripe) -1 noKiwi fruit - 1 noYogurt - 1 - 1/2cupHoney - 1 - 1/2 tbspHoney - 1 - 1/2 tbsp
Method

Run a sharp knife from the top of the avocado in a circular motion. Slightly twist the avocado and separate the halves. Remove the seed and discard it. Now using a spoon scoop out the flesh of the avocado and place in a bowl.
Peel the kiwi and roughly chop and add to the avocado. Pour honey and add yogurt. Add a few ice cubes and using a hand blender blend till everything becomes smooth. Serve cold immediately.

health beauty food: Misal Upvas Snack

health beauty food: Misal Upvas Snack: Here, we have created a faraali version of this popular snack, so you can top up your energy reserves on fasting days too. Mashed pota...

health beauty food: Evening Snack Baked Sweet Potato Fries

health beauty food: Evening Snack Baked Sweet Potato Fries: Here is an off-beat treat that will make this evening very special! Baked Sweet Potato Fries is crisp and spicy enough to suit a winter’s...

Evening Snack Baked Sweet Potato Fries

Here is an off-beat treat that will make this evening very special! Baked Sweet Potato Fries is crisp and spicy enough to suit a winter’s evening, yet light enough to fit into a summer’s day too, which makes it truly an all-weather treat.  
It’s as easy as tossing together cut sweet potatoes, olive oil and seasonings and baking them. With so little effort, what you get is totally out-of-this-world. 

 

Ingrediant

2 cups sweet potato fingers
1 1/2 tbsp olive oil
1 tsp dry red chilli flakes (paprika)
1/2 tsp sea salt (khada namak)

Method

1. Combine all the ingredients in a deep bowl and toss well.
2. Place them on a lined baking tray.
3. Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes.
4. Serve immediately.

 

 

Misal Upvas Snack

Here, we have created a faraali version of this popular snack, so you can top up your energy reserves on fasting days too. Mashed potatoes are cooked with an outta-the-world masala that combines peanuts, coconut and coriander.

This gives the Farali Misal a wonderful flavour and interesting mouth-feel too. Top the potato curry with Farali Chivda and Masala Salli to enhance the flavour and add an exciting crunch.

If you do not consume chilli powder on fasting days, you can replace chilli powder with green chilli paste, and the Masala Salli with plain Salli.


Ingredients

1/4 cup raw peanuts
1/4 cup grated coconut
1/4 cup chopped coriander (dhania)
2 tsp oil
1 tsp cumin seeds (jeera)
3/4 cup boiled potato cubes
3/4 tsp chilli powder
rock salt (sendha namak) to taste
readymade farali chivda for topping
4 tbsp readymade masala salli for topping

Method

1. Combine the peanuts, coconut, coriander and approx. 4 tbsp of water in a mixer and blend till smooth. Keep aside.
   
2. Heat the oil in a deep non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds.
3. Add the potatoes and sauté on a medium flame for 2 to 3 minutes.
4. Add the prepared peanut-coconut paste, , mix well and cook on a medium flame for 1 minute, while stirring occasionally.
5. Add the chilli powder, salt and 1½ cups of hot water, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
6. Pour half the portion on a serving bowl.
7. Top it with 2 tbsp of farali chivda and 2 tbsp of masala salli evenly over it.
8. Repeat steps 5 and 6 to make 1 more serving.
9. Serve immediately.
   

 

health beauty food: Farali Layered Handva

health beauty food: Farali Layered Handva: Tempting paneer teamed with spicy green chutney is sandwiched between purple yam and potato and baked to perfection. Ingredients ...

Farali Layered Handva

Tempting paneer teamed with spicy green chutney is sandwiched between purple yam and potato and baked to perfection.

Ingredients

To Be Mixed Into Kand Mixture1 cup peeled , parboiled and grated purple yam (kand)
1 tsp finely chopped green chillies
2 tsp sugar
1 tsp lemon juice
1 tbsp arrowroot (paniphal) flour
rock salt (sendha namak) to taste

To Be Mixed Into Paneer Mixture1 cup thickly grated paneer (cottage cheese)
1/4 cup green chutney
rock salt (sendha namak) to taste

 

To Be Mixed Into Potato Mixture1 cup peeled , parboiled and grated potatoes
1 tsp finely chopped green chillies
2 tsp sugar
1 tsp lemon juice
1 tbsp arrowroot (paniphal) flour
rock salt (sendha namak) to taste 

Other Ingredients1/2 tsp ghee for greasing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tbsp sesame seeds (til)

 

Method 

Method

1. Grease the baking dish using ½ tsp of ghee.
2. Spread the kand mixture evenly at the bottom of a greased baking dish, followed by the paneer mixture and finally the potato mixture. Keep aside.
3. Heat the oil in a small non-stick kadhai and add the cumin seeds.
4. When the seeds crackle, add the sesame seeds and sauté for a few seconds.
5. Pour this tempering over the layered baking dish and bake in a pre-heated oven at 200°c (400ºf) for 20 minutes or till light brown in colour. Keep aside to cool for 2 minutes.
6. Cut into 8 equal pieces and serve immediately with green chutney and peanut curd chutney.
7.  For Serving green chutney
   peanut curd chutney

 

 

PAAN BALLS

I am a big fan of sweet paan. Every day after dinner I cannot resist myself from going out and having paan.

One day I got an idea to use home grown paan leaves and successfully nailed thIs recipe.
These crunchy paan balls are made using homegrown paan leaves.
Here is my take on the famous Indian beetle nut digestive.
Paan Balls or Paan Bites is a wonderful mithai made using Betel Leaves, Gulkand, Nuts, and Sauf. They are small Ladoo shaped balls. They are quick to make and taste like eating a meetha Paan.I have tried to simplify and make it little more creative and presentable. Your loved ones and guests will be surely impressed by this.
So if you are willing to taste this no red mouth and no betel taste paan. Try out this recipe and feel the burst of divine flavors of paan bite.


INGREDIENTS :
15 to 20 Calcutta paan leaves wash and pat dry and finely chop.
10 to 12 Almonds coarsely ground
10 to 12 cashew nuts coarsely ground
7 to 8 Dates grind them
3to4 dry figs finely chopped
2 tbsp coarsely ground Aniseeds( saunf)
2 tbsp colorful saunf
3 tbsp Dhaniya dal
2 tbsp dried Rose petals crushed
2 tbsp unsalted roasted melon seeds
4 tbsp desiccated coconut
2 tbsp gulkand

INSTRUCTIONS:

1. First, put paan leaves in Mixi and just give a churn ( do not make a paste)Mix all dry ingredients nicely, flavours Now just taste these flavors feel less Just add,
   
2. 1 tbsp full saunf ,1tbsp multicolor saunf, 1tbsp desiccated coconut ,Mix, Now add dates, gulkand and figs and mix nicely.
   
3. Make neat balls, Lightly coat in green colored desiccated Coconut.
4. Keep in fridge to chill.

NOTES:

• Can keep in airtight container in the fridge for some days.
• If mixture is dry, then you may add a little rose water( I did not)
  And if the mixture is soft, add some desiccated coconut.

cheese Disc

These cheese disc recipe is not your regular fried cheese ring recipe. Today I am sharing a very cute, attractive and tasty baked cheese rings loaded with veggies and paneer.

You will experience a burst of flavours and textures when you bite into it, so be prepared for a thrilling experience.

Ingredients

For The Stuffing1 cup grated processed cheese
5 tbsp finely chopped onions
1/2 cup finely chopped capsicum (red , yellow and green)
5 tbsp finely chopped baby corn
5 tbsp finely chopped zucchini
1 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
2 tsp dry red chilli flakes (paprika)
1 tsp dried oregano
salt to taste
1 tsp red chilli sauce
2 tbsp finely chopped basil

Other Ingredients28 bread slices
butter for brushing
red chilli sauce for spreading

Step by step cheese rings recipe.

1. First let us prepare the bread. Take around 14 bread slices. Using a big round cookie cutter or a sharp lid cut out circles from each bread. Now take 7 round slices and again cut out little bit smaller circles using a small cookie cutter. For each disc we need a big bread disc and a ring of same size. Set aside the cut breads.

2.Method 
For the veg filling

• Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
• Add the onions and sauté on a medium flame for 1 minute.
• Add the coloured capsicum, baby corn and zucchini and sauté on a medium flame for 2 minutes.
• Add the chilli flakes, dried oregano, salt and chilli sauce, mix well and cook on a medium flame for a few seconds.
• Switch off the flame, add the cheese and basil and mix well. Keep aside.

3. Now to make the butter spread, take soft butter in a separate bowl.Add chili flakes, crushed garlic and mix well.

4. Preheat oven at 180C. Take a baking tray and arrange the bib bread discs. Apply garlic butter on all the base bread discs

5. Place the bread ring on each disc. Now fill the center with the prepared veggie filling.

6. Bake in the preheated oven for 7-10 minutes. If you want very crispy cheese rings you can bake them for 10 minutes else 7 minutes will do.

7. Serve cheese rings hot with tea.

Recipe Notes

1. Make sure to use fresh bread
2. You can add any veggies of your choice like grated carrots

 

CHOCOLATE FLOWER POT CAKES

Chocolate flower pot cakes are one of the most popular recipes. Homemade chocolate cups are one of my favourite secret weapons!
 

Heaven in a cup…a cup that you can eat.

Chocolate Flower Pot Recipe – Chocolate glasses filled with Vanilla cake topped with whipped cream and oreo cookie crumble mixture.
There’s nothing more decadent than serving dessert in a chocolate cup. The procedure is really simple.
These edible cups look a bit tricky but are really easy to make. These edible cups are filled with a crunchy, tangy and chocolaty filling.
Once you master the art of making these cups, then you can serve them with different fillings of your choice. You can even serve your favourite ice-cream in these cups or fill them with your favourite chopped fruits and serve.

INGREDIENTS :

1 ½ cups whipped cream
10 Oreo cookies crushed
fresh mint/herbs or edible flowers for garnish
paper cups 6
Please note – Thicker cups will keep iced desserts cooler for longer.
1cup dark chocolate
vanilla cake here’s the recipe link.vanilla cake
INSTRUCTIONS:
FOR THE CHOCOLATE CUPS:

1. Get some disposable small plastic cups,
2. cutting off excess height to make a flower pot shape, if necessary.
3. Slit the top slightly.
4. Melt chocolate in the microwave or double boiler until smooth.
5. Fill one cup with chocolate, ensure that the whole cup is covered.
6. Pour the chocolate out of it into the next cup and so on until you have enough number of cups with chocolate in it.
7. Trim the plastic /paper cups to the height you require and fill them to the brim with melted chocolate.
8. Put 2 tablespoons chocolate in the bottom of each paper cup mould.
9. Slowly rotate the mould at an angle so the chocolate evenly coats the sides of the mould.
10. Chill until set, about 20 minutes or faster in a freezer.
11. Once out, tear out the plastic from the slit you had originally cut. This has to be done with a little bit of patience.
12. Your chocolate cups are ready
    

ASSEMBLING :

1. Take out the prepared chocolate cups from the refrigerator.
2. Put vanilla cake crumbs in the chocolate cup.
3. Now add a whipped cream layer then put some crumbs of vanilla cake.
4. put again whipped cream over the cake crumbs.
5. Top with crushed Oreos and add garnish. Serve & enjoy!
6. Now arrange fresh flowers in it.
7. Repeat this with the remaining cups.
8.  your flower pots are ready. Serve chilled.

NOTES :

• Make sure to at least apply two coats of chocolate to get perfect cups.
• The filling should be cold to avoid melting. Don’t pour hot filling into these cups.
• you may use chocolate flavour cake or brownie too.
  
   

 

 

 

 

A quick crunchy snack for kids

An inspired recipe from the popular kfc popcorn chicken specifically for the vegetarians or paneer lovers. these popcorn recipes are an ideal snack recipes or party starters recipe which can also be treated as kids snacks recipe. there are several paneer recipes especially under the snacks section but none can replace this recipe with its crunchy and crisp texture.the recipe for paneer popcorn is extremely simple as compared to it fancy name.

recipe card for paneer popcorn recipe:

Ingredients (1 cup = 250 ML)

for marination:

• 11 cubes paneer panner receipe
• ¼ tsp turmeric / haldi
• ½ tsp kashmiri red chilli powder
• 1 tsp ginger garlic paste
• ½ tsp pepper crushed
• ½ tsp mixed herbs
• salt to taste

other ingredients:

• ¼ cup corn flour
• ¼ tsp pepper crushed
• 1 cup breadcrumbs
• ¼ tsp salt
• ¼ cup water
• oil for deep frying

Instructions

1. firstly, in a large mixing bowl take 11 cubes paneer.
2. add 1 tsp ginger garlic paste, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp pepper, ½ tsp mixed herbs and ¼ tsp salt
3. .
4. mix well making sure all the spices are coated well to paneer.
5. now prepare corn flour paste by taking ¼ cup corn flour, ¼ tsp pepper and ¼ tsp salt in a small bowl.
6. add ¼ cup water and prepare smooth lump free batter.
7. now dip marinated paneer into corn flour batter.
8. further, roll into breadcrumbs coating all the sides.
9. dip the coated paneer again into cornflour batter and coat with breadcrumbs (double coating)
10. deep fry in hot oil or bake at 180-degree celsius for 12 minutes.
11. stir occasionally, keeping the flame on medium.
12. fry till the paneer turns golden brown and crisp.
13. finally, drain over a kitchen towel and serve paneer popcorn with tomato sauce.

notes:

• firstly, marinate paneer for 30 minutes, for more flavours.
• also, double coating marinated paneer gives nice crunchy texture to paneer popcorn.
• additionally, use breadcrumbs or crushed corn flakes for restaurant style texture.
• finally, paneer popcorn recipe tastes great when prepared with small cubes of paneer

 

paneer popcorn viedeo