Wednesday, June 29, 2011

Bread Cup Pizza and Bread Channa Cups | Bread Cups

Bread Cup Pizza Recipe
I have seen and tasted cup pizza at Nilgiris and I badly wanted to try it with the normal pizza dough recipe. Fortunately when I saw the bread cup channa chat recipe at Nithis space, I took the idea of bread cups from there and took the short route of making the bread cup pizza :) I also tried the channa in bread cups as in the orginal recipe and I luved both of them. As the cup pizza ingredients are instant and readily available in most of our kitchens, I almost make these cup pizzas everytime I buy bread.

As I have mentioned in this space so many times, I luv bread in any form so this adds another feather to the cap :)

Bread Cup Pizza Recipe

Bread Cup Pizza Ingredients:
  • Bread(white or wheat) - 3 slices
  • Butter - 1 tsp
  • Capsicum - a handful finely chopped
  • Onion - a handful finely chopped
  • Pizza sauce - 2 tbsp
  • Tomato Ketchup - 1 tbsp
  • Cheese - 2 tbsp ( as required to cover the topping)

Bread Channa Cups Recipe
  1. First cut the edges of the bread. Now cut circles using a round cookie cutter or a container lid. Flatten the bread circles using a chappathi roller. Dont try to stretch too much, just flatten a bit.
  2. Apply butter slightly on both sides of the circles. Now spread the pizza sauce in the 3 slices and then gently fit in the muffin pan. I didnt grease the muffin pan.
  3. As shown in the below pic I left three bread cups empty to bake and then after baking filled it up with channa masala.
  4. For the remaining 3 breadcups for making bread cup pizza, add capsicum, onion on top of the pizza sauce. Grate the cheese over it then finally add tomato sauce in each of the cups.
  5. Preheat the oven to 190 deg C and bake it for 10-12mins until the bread turns slightly golden brown at the corners.My bread cups were done exactly in 12mins. They were firm and cripsy to hold the filling.
Bread Cup Pizza Recipe

Bread Channa Cups Ingredients:
  • Bread(milk or wheat) - 3 slices
  • Butter - 1 tsp
  • Onion - 1/2 finely chopped
  • Chat Chutneys - 1 tbsp in each (optional) - I had no stock so didnt add :)
  • Channa Masala - 3 tbsp
  • Coriander leaves - 3 tsp

Bread Cup Pizza Recipe
For assembling the Channa Cups:
  1. Once the bread cups are done, add channa masala with less gravy as it will make the bread cups soggy.
  2. Then add the onions, drizzle the dates and green chutney if you are adding and garnish with coriander leaves.
  3. Your bread channa cup chat is ready :)
Bread Cup Pizza and Bread Channa Cups Recipe
My Notes:
  • The filling is endless you can even add paneer, babycorn , tomato etc as we do for normal pizzas
  • If you are using wheat bread, check carefully after 10mins as the browning doesnt show up clearly as in white bread
  • If you use milk bread variety then flattening it will crumble the bread so flatten it slightly or even fit it in the muffin pan without flattening it
  • It is easy to hold and eat and truely fancy to attract the kids
  • You can also use the bread as such with the edges, no need to trim it. It tastes good even with the bread edges, I have tried that way too.
Bread Cup Pizza and Bread Channa Cups Recipe
Written by: SHARMILEE J
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Monday, June 27, 2011

Paneer Kheer - Paneer Payasam Recipe | Paneer Desserts

Rajma Masala
Paneer Kheer(Paneer Payasam) is a simple yet delicious dessert. Give this interesting paneer kheer a try and am sure you will love it.

Rajma Masala Recipe
My little one she loves most of the dishes with milk so this sweet was no exception , she enjoyed it thoroughlly. The picture in the cookbook was too tempting and this was one of few dishes I tried soon after I got the book and with no doubt this was a super hit.

Punjabi Rajma Masala Recipe

Paneer Kheer Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Paneer - 1/2 cup crumbled
Milk - 2 cups
Cornflour - 1 tsp
Sugar - 2 to 3 tbsp
Saffron - 1 strand
Elachi powder - a pinch
Nuts - 2 tbsp (pistachios, badams and cashews chopped)


  1. Crush the saffron in a tsp of milk and keep aside. Add cornflour in a tsp of milk, mix well without lumps and keep aside.
  2. Boil milk, add the cornflour milk mixture mix well continuosly and then simmer for 10mins until it starts thickening. Add sugar and mix well until completely dissolved. Add the saffron milk mixture and give a quick mix.
  3. Now add the crumbled paneer to the boiling milk, mix well and allow it to boil for 5-7 more mins.
  4. Add elachi powder, mix well and garnish with nuts and switch off.You can also toast the nuts in ghee and then add it to the kheer.
  5. Allow it to cool for 5mins then refrigerate for 15mins and serve chilled.
Paneer kheer was close to the taste of basundhi, whatever be the name it was heavenly. The paneer blended with the saffron flavoured milk with nuts....what more you want for a dessert..YUMM!! I luv it chilled but you can serve it warm as well.
Punjabi Rajma Masala

My Notes:

  • Saffron is optional, I like the flavour so added it. You can skip it too.
  • Cornflour is added to fasten up the thickening process of the milk.
  • For the above mentioned ingredients, it yields 2 small cups of paneer kheer.
  • Adjust sugar according to your sweetness.
Rajma Masala Recipe
Written by: SHARMILEE J
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Friday, June 24, 2011

Instant Tomato Dosai (Thakkali Dosai)

I like to experiment on new dosa varieties and one such try was this tomato dosai. When I saw this dosa in a tamil magazine, I noted down the recipe, tried it recently and got hooked on to the recipe since then. So wanted to share the recipe here.....
Instant Tomato Dosai Recipe

Instant Tomato Dosai Recipe:
Makes 4 dosas

  • Dosa Batter - 2 cups
  • Tomato - 2 roughly chopped
  • Garlic - 4 chopped finely(optional)
  • Coconut - 1 tbsp
  • Red Chillies - 2
  • Jeera - 1 tsp
  • Curry leaves - few torn into pieces
  • Red chilli powder - 1/2 tsp
  • Oil - as required for making dosa

Thakkali Dosai Recipe
  1. Saute the tomatoes in a tsp of oil until mushy and raw smell leaves.Allow it to cool and grind the tomatoes with coconut, garlic and red chillies to a fine paste with little water.
  2. Now add jeera, curry leaves , red chilli powder and tomato coconut paste to the dosa batter and mix well.
  3. Heat a dosa tawa, keeping in low medium flame take a laddle full of the batter and spread it evenly starting form the center slowly outwards in circular motion.
  4. Drizzle some oil along the edges and cook for 2mins. Flip on the other side and cook until done.
  5. Serve hot with any chutney of your choice.
Thakkali Dosai Recipe
My Notes:
  • Spread the batter thin to get a crispy dosa.
  • You can also add more coconut if you want.
  • You can also add chopped onions to the batter which adds nice flavour to the dosa.
  • The batter consistency should be like the normal dos batter consistency so add/minus water accordingly.
Instant Tomato Dosai Recipe

You can also spread the batter thick to get oothapams.. This dosa is very flavourful and best when combined with sambar and coconut chutney. Also use the grinding part while grinding the batter itself but since I wanted a instant version I like making it this way.

Instant Tomato Dosai Recipe
Written by: SHARMILEE J
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Wednesday, June 22, 2011

Eggless Mango Cake / Mango Loaf Bread

I wanted to utilise the mango season completely and no mango recipe collection is complete with a mango cake...Agree?! I have seen mango cakes, muffins and bread in so many blogs and when I wanted to try I went ahead searching for them. The one that suited my constraints(Yes I wanted a low fat version) was the mango banana bread from litebite. I am always amazed by her low fat baking goodies that I went ahead to try this with few modifications to suit my taste and it turned out super good.
Eggless Mango Cake / Mango Loaf Bread Recipe

Eggless Mango Cake (Mango Loaf Bread) - Ingredients
Recipe Source :
  • Maida - 1 cup (135 gms)
  • White Rava(fine variety) - 1/2 cup (60 gms)
  • Mango - 1 big sized
  • Walnuts chopped - 2 tbsp
  • Granulated Sugar - 3/4 cup (165 gms)
  • Curd - 1/4 cup (60 ml)
  • Olive oil - 2 tbsp
  • Baking soda - 1/2 tsp
  • Baking powder - 1 tsp
  • Salt - a pinch
  • Cardamom powder - 1/2 tsp

Eggless Mango Cake / Mango Loaf Bread Recipe
  1. Chop the mangoes and puree it without water to get a thick pulp. Keep aside.
  2. Sift maida, baking soda, baking powder and salt atleast twice for even spread of baking powder and soda.Now add rava to the maida mixture, keep aside.
  3. In a seperate bowl, add oil,yogurt, mango pulp, cardamom powder,sugar and mix well till sugar is completely dissolved.
  4. Now add the curd mango mixture to rava maida mixture slowly and mix until a thick batter is formed. Add chopped walnuts and mix once. Reserve 1 tbsp of walnuts for topping.
  5. Preheat the oven at 190 deg C for 10mins. Meanwhile grease the pan with little oil and sprinkle maida. Arrange butter paper if you use it(I use for most of the cake for easy unmoulding).
  6. Transfer the batter to the cake pan. Top the cake batter with remaining chopped walnuts and bake it for 35-40mins at 190 degree C.In my OTG it took exactly 40mins for the mango bread to get baked.
  7. The top would have turned to a golden brown color by this time. Check with a toothpick in the center of the cake and if it comes out clean then ur cake is done.Cool it for atleast 15mins before you unmould and slice them.
Eggless Mango Cake Recipe
I dont miss to use a butter paper these days as its mess free to unmould and cleaning the pan is also easy. For the tart mould I didnt even grease but still unmoulding was super easy. 
Eggless Mango Muffins RecipeMy Notes:
  • I used a bread loaf pan and 3 small tart moulds.You can use a normal cake pan but see to it that the pan is as big as to hold the batter only to 1/2 or slightly more than the pan .
  • The baking time totally depends on the cake mould and the oven, usually my bread loaf pan takes a little longer so it took me 40mins. So keep an eye after 30mins and then extend baking time accordingly.
  • The cake in the tart moulds were done in 20mins. Only the bread loaf pan took 40mins to complete.So if you are planning for muffins it will take just 20-30mins.
  • Adding sooji gives a wonderful texture to the cake. Mango and cardamom combination is heavenly so dont skip it.
  • The orginal recipe calls for only 1/2 cup sugar but I felt my mangoes were not that sweet so I used 3/4 cup and it was perfect.
  • As the cake uses mango pulp, it keep well only for 2 days. Dont refrigerate the cake, as it would become hard.
Eggless Mango Cake / Mango Loaf Bread Recipe
Mango, curd and rava gives a wonderful texture to the cake/bread that the cake came out beyond my expectation that everyone loved it at home. The nutty crunch in every bite tasted out of the world...yummmy.

Eggless Mango Cake / Mango Loaf Bread Recipe
The mango bread looked so lovely that my camera didnt stop clicking at all :) The smell of the mango cake while it was baking was too gud that I cudnt move out of the kitchen. Usually I like cutting cakes into pieces and when it comes to slicing breads I just luv them and this cakes texture was just perfect to make slices. Trust me and go ahead to try this cake.
Eggless Mango Cake / Mango Loaf Bread Recipe
Making a blog post has become like one of my daily chores these days and I feel so much contented after making each new post and each comment I moderate justifies the hard work I put in for that post. Thank you readers :)
Eggless Mango Cake / Mango Loaf Bread  Recipe

Written by: SHARMILEE J
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Sunday, June 19, 2011

Easy Methi Matar Malai Recipe

Methi Matar Malai - Fresh methi leaves with green peas combined in a creamy sauce....yum. I always have  dried methi leaves so make this gravy often with milk to make it low fat.

Its June 19th - fathers day, my appas and daughters birthday today - so its a triple treat for me. I wanted to have a post in my space marked on this date........:)
Methi Matar Malai Recipe

Methi Matar Malai Recipe:
Serves 2

  • Peas - 1 cup
  • Kasoori methi - 3 tbsp (or) Fresh methi leaves-1/2 cup
  • Onion chopped-1
  • Ginger garlic paste - 1 tsp
  • Jeera-1/2 tsp
  • Green chilli - 1 chopped finely
  • Milk -1 cup
  • Cashew - 5 soaked in milk
  • Malai / Cream - 2 tbsp
  • Garam masala powder -1/2 tsp
  • Chilli powder-1 tsp
  • Turmeric powder-1/4 tsp
  • Oil-1 tbsp
  • Salt - as required

Methi Matar Malai Recipe
1.Soak cashews in milk for 15mins then grind the cashews to a smooth paste, keep aside.
Methi Matar Malai Recipe - Step1
2.Boil peas until soft and keep aside. I used fresh peas. Heat oil, add jeera, ginger garlic paste, green chillies and fry for a minute. Then add onions and fry till slightly browned.
Methi Matar Malai Recipe - Step2
3.Now add the cashew paste and fry it for 2mins. Add the spice powders(turmeric, garam masala and red chilli powder), required salt and mix well. Add the milk and give a stir.
Methi Matar Malai Recipe - Step3
4.Then add cream at this stage. Allow it to boil for 3mins until the gravy starts thickening. Then add boiled green peas.
Methi Matar Malai Recipe - Step4
5.Bring the mixture to a short boil. Now add kasuri methi.Add little water(if required) to desired consistency and simmer for 3 mins. Switch off and Serve hot with rotis.
Methi Matar Malai Recipe - Step5
I have seen dried peas being used in some restaurants. But I like fresh peas than the dried one for this gravy. This is a easy and rich gravy sure a good alternate to the usual tomato based gravies.
Methi Matar Malai Recipe
My Notes:

  • If you are adding fresh methi leaves, saute it for a couple of minutes till it shrinks and then add it after the 3rd step.
  • You can also add half and half of cream and milk for extra richness.
  • You can also grind green chillies with cashews and make a paste.
  • If you dont have fresh green peas, try dried green peas as alternate.
Methi Matar Malai Recipe
Written by: SHARMILEE J
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Friday, June 17, 2011

Sweet Corn Soup Recipe | Easy Soup Recipes

Sweet Corn Soup Recipe
Sweet corn soup is my fav other than that I like tomato soup . The sudden change of chill climate makes me crave for something hot and this soup perfectly fits the bill. Its easy and tasty, do try and see.
Easy Sweet Corn Recipe

Sweet Corn Soup Recipe - Ingredients

Preparation Time : 5 minutes | Cooking Time : 15 mins | Serves : 2
Recipe Category: Soup | Recipe Cuisine: Chinese

American Sweet Corn Cob - 1/2 cup
Milk - 1/2 cup
Pepper - 1/2 tsp
Oregano - a pinch
Water - 1/2 cup
Corn Flour - 1/2 tsp
Salt - to taste


  1. Pressure cook the corn for 5-6 whistles or until soft with a cup of water. After the pressure releases, take the corn cobs and shred the kernels completely.Grind the corns kernels with 1/4 cup water to a thick paste. Reserve few for garnishing.Take a sauce pan add the corn paste, allow it to boil for 3mins. Add remaining 1/4 cup water.Sweet Corn Soup - Step1
  2. Then add milk, corn flour and mix well without any lumps(You can even dilute cornflour in water then add). Allow it to boil for 2 mins until the soup is thick. Switch off and add pepper powder and oregano.Sweet Corn Soup - Step2
Garnish with remaining corn kernels and serve hot with soup sticks or bread.
How to make sweet corn soup recipe

My Notes:

  • Adding soya sauce gives a nice flavour to the soup, if you wish you can add 1/8 tsp, dont add more it will change the flavour and color of the soup. If you have vegetable stalk, add it instead of water.
  • Adjust water according to the thick consistency of the soup.
  • Spring onions / coriander leaves can also be added for garnishing.
  • After adding corn flour the soup thickens faster so adjust water accordingly at this stage.
Sweet Corn Soup
Written by: SHARMILEE J
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Wednesday, June 15, 2011

Vegetable Cutlet Recipe - Veg Cutlet - How to make Vegetable Cutlets

Vegetable Cutlet Recipe
Vegetable cutlet is my favourite from my childhood days. I'm sure this is the best way to make kids eat veggies. I got the recipe from amma and here it is for you....Whan I was in the middle of clicking my daughter came running to me with the pizzahut stand(in the 2nd pic) and asked to keep it so she was the sole reason for that idea :)
Vegetable Cutlet Recipe

Vegetable Cutlet Recipe:- Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins | Makes : 14 cutlets
Recipe Category: Snack | Recipe Cuisine: South Indian

Potato - 2 big sized
Other mixed veggies - 1/4 cup (I used carrots, peas and beans)
Onions - 1/2 chopped finely
Bread - 1 slice
Bread crumbs - 1/2 cup
Ginger garlic paste -1/2 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Coriander leaves,chopped - 2 tbsp
Lemon juice - 1 tsp
Maida - 1 tbsp
Salt - as required
Oil - As required for deep frying / toasting


  1. Pressure cook the veggies with required amount of water until soft. Peel off the skin of potatoes ,mash it well and add the other veggies to it. Then add finely chopped onions, Crumble the bread with your hands and add the bread to the veggies.Add ginger garlic paste, red chilli powder, garam masala powder, coriander leaves and required salt.
    How to make vegetable cutlet - Step1
  2. Mix well and saute it in a nonstick pan with a tsp of oil till the onions turn soft and the masalas raw smell leaves, it will take just 5mins. Switch off and cool down.
    How to make vegetable cutlet - Step2
  3. Add lemon juice and mix well to form a dough.Make equal sized round balls and slightly press it between your palms to make it flat.Keep aside.Now in a seperate plate, mix maida and water to form a thick paste. Now dip each cutlet in the paste such that both sides are coated well.
    How to make vegetable cutlet - Step3
  4. Then coat it with breadcrumbs as show in the below pic.Repeat the same for all other cutlets too. You can deep fry them or toast the cutlets(like what I did) till crispy.Serve the cutlets hot with tomato sauce.
    How to make vegetable cutlet - Step4
I am sure this is a kid pleaser, you can make innovative shapes and impress the kids. Any fussy eater will sure like this cutlet and ask for one more. You can make this as a tea time snack for kids and serve them hot with tomato sauce - yum combination. As all the veggies are added and if you toasting it then what more do you need - Its a tasty and healthy evening tea time snack.Enjoy ur cutlets guiltfree.
Vegetable Cutlet Recipe

My Notes:

  • You can also add beetroot for a nice color.
  • You can deep fry them if you are making in bulk as it saves time
  • Those who like eggs can use egg for coating and then dip them in breadcrumbs.
  • Amma usually sautes onion and tomato well and then add it to the other other ingredients. You can try this too as tomatoes give a nice flavour.
  • You can prepare the cutlets before hand and refrigerate them, and toast/deep fry when you want it to serve hot. I have tried a day prior to the guests arrived and it was good. So make sure you make the cutlets only a day prior and not more than that as the veggies will get spoiled easily.
Vegetable Cutlet Recipe
Written by: SHARMILEE J
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Monday, June 13, 2011

Mango and Vanilla Custard Verrines | Mango Custard Desserts

I am always bowled out by the idea of layered desserts so when I saw this in Vegbowl I know I'm surely going to try. Verrines are layered desserts in a small glass - the variation of layering is endless either sweet or savoury. I felt I didnt get the layers evenly but I say this is truely luxury in a shot glass :)
Vanilla Mango Verrines Recipe
Mango & Vanilla Custard Verrines Recipe
Recipe Reference : Veg Bowl

  • Milk - 1 cup
  • Custard powder - 1 tbsp (or substitute with 1 tbsp corflour and 1 tsp vanilla essence)
  • Sugar - 3 tsp (Adjust sweetness according to your taste)
  • Thick undiluted mango pulp - 1/2 cup
  • Cherries - 1 tbsp chopped just for garnishing (optional)

Mango & Vanilla Custard Verrines RecipeMethod:
  1. Mix custard powder in 1/4 cup milk, mix well and keep aside. Heat the remaining milk with sugar, bring it to a boil and then add the custard powder milk mixture to it.
  2. Stir continuosly so that no lumps are formed. This will thicken up soon so keep stirring.
  3. When the mixture starts bubbling and looks thickened(if you pour, it should not be runny) switch off. Allow it to cool down completely.
  4. Now to assemble the verrines add a tbsp of prepared vanilla custard alternating it with a tbsp of mango pulp till it reaches the brim of the glasses. Add the chopped cherries in top.
  5. Refrigerate the verrines atleast for an hr and serve chilled.
Mango & Vanilla Custard Verrines RecipeMy Notes:
  • The custard seems to thicken very faster, so keep an eye and stir continuosly to avoid lumps.
  • The topping is of your choice, you can also add in nuts of your choice.
  • You can use 1/2 cup milk and 1/2 cup cream but I used milk as it was readily available in my kitchen as yes I was calorie conscious and also had the extra serving in mind when milk was used :)
  • Adjust sugar according to the sweetness of the mangoes and to ur taste.
  • The alternating flavours in every spoon was very yummy.
Mango & Vanilla Custard Verrines Recipe
Layered desserts are my fav both preparing and eating :) I usually make my desserts in a small glass as desserts are mostly had after our heavy lunch on sundays. Vanilla and mango flavours are always a winning combination and this one is no exception to it.

I always look forward for new interesting dessert ideas while hosting a dinner or lunch. And my choice is always a low fat one to help another serving.
Mango & Vanilla Custard Verrines Recipe
Other Verrines Ideas:
  • Strawberry yogurt verrines
  • Coffee and vanilla
  • Chocolate and vanilla
You can use the same base of vanilla flavoured custard powder and add coco powder or any other flavour accordingly.
Mango & Vanilla Custard Verrines Recipe
Written by: SHARMILEE J
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