Easy recipes: October 2017

Monday, October 30, 2017

CHICKPEAS / KABULI CHANA CUTLET

INGREDIENTS
kabuli chana cooked 1 cup
onion 1 big finely chopped
carrot 1 big grated
ginger 1" finely chopped
hing 1/4 tsp
salt to taste
red chili pdr. / green chilies finely chopped to taste
rice flour 3-4 tbsp
oil for shallow frying

METHOD
in a mixie, crush cooked, drained chana, you may crush ginger, green chilies along with it.
add carrot, onion, hing, salt mix well along with crushed chana
add rice flour little at a time to see how much you need to mix it, so that you're able to flatten like cutlet without it breaking.
shallow fry the cutlets, serve hot with chutney or ketchup.

For my other blogs, I'm giving the links below, feel free to view and comment too.
https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

MUSHROOM-POTATO PEPPER FRY

INGREDIENTS
mushrooms chopped 1 cup
potatoes 2 big boiled, peeled and chopped
onion 2 big chopped fine
tomato 2 chopped fine
garlic chopped 1tsp
oil 2-3 tbsp
jeera 1/2 tsp
turmeric pdr. 1/4 tsp

for masala pdr.
peppercorn 1 tsp
jeera/ cumin 1/2 tsp
saunf / fennel seeds 1/2 tsp
roast these well, cool and coarsely powder

METHOD
heat oil in a pan / kadai, add jeera, once it crackles, add onion, fry till light brown with a pinch of salt
add garlic, fry well for 2-3 minutes
add tomatoes, turmeric pdr. , fry till tomatoes are well cooked
add mushroom , cook stirring continuously on medium flame, once mushroom starts sweating, add potatoes, salt and powdered masala, mix well
cook and cover on low flame for 5-6 minutes, mix well, add some finely chopped coriander leaves, serve hot with roti or bread toast or rice.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

for crochet designs, my blog, those who like a particular design are free to mail me
http://gscrochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com

BAKED MATRI

INGREDIENTS
atta/ wheat flour 1 cup
besan 1/2 cup
salt to taste
carom seeds ( ajwain) 1 tsp
butter 1 tbsp
pepper pdr. / chili pdr. 1/2 tsp
water to knead

cheese grated as needed
chili pdr. little

to serve for dip
hung curd 1 cup
jeera pdr. 1/2 tsp
gravy from mango pickle 2-3 tsp

METHOD
in a bowl add atta, besan, salt, chili pdr.,carom seeds, butter mix well
add enough water to knead to a smooth dough
you may either roll out small little rounds about 3-4 cm or roll out a big circle and cut into small rounds using a cutter
spread some ghee on each matri, bake in pre-heated oven at 180 deg. C for 10-12 minutes
mix cheese with chili pdr., spread little on each, bake for another 2 minutes for cheese to melt
for the dip mix well the ingredients, serve the matri with a mint leaf and dip.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

Rasmalai in a jiffy !

Normally when any food is left-over, I hate wasting food, as millions starve for want of food. I've made with left-over rice, rice pudding, rice pakoras, or use to make some mixed vegetable rice. This recipe I tried getting idea from a show. It was ok for a 1st attempt, son also liked it.

INGREDIENTS
for making rasmalai
left-over rice 1/2 cup
sugar 3-4 tsp, you may use icing sugar, then no need of using cornflour
cornflour 1 tsp

this is the rasmalai ready to be put in boiling milk
For milk
milk 1/2 litre
sugar to taste
little saffron soaked in warm milk
cardamom pdr. 1/2 tsp
nuts for decorating

METHOD
boil milk adding sugar, let it simmer for 3 minutes, keep stirring from time to time, add saffron milk, cardamom pdr., mix well
add the prepared flattened rice discs, first put one to be sure that it doesn't get separated, then add rest once the 1st one floats, let them simmer for 5 minutes
once it comes to room temperature, keep in the fridge, serve garnished with chopped nuts

sorry, the photo hasn't come out well. You can see the rasmalais floating on top once cooked.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

EASY PARUPPU USALI

Normally to make beans, avaraikkai broad beans) or kothavarangai( cluster beans) paruppu usali, one has to grind, then steam, then crumble it, season it and add to cooked vege. Now, since most ladies are hard pressed for time, an easy way, no grinding, just soak some moong dal for few minutes, if you want it to cook fast, or even without soaking, it gets cooked easily along with the vege.

Note- only for kothavarangai, one has to boil it with turmeric pdr, salt, then drain it well before using as any vege, as it has a slight bitter taste, which most people don't like.

INGREDIENTS

moong dal 1 cup

beans 250 gm ( wash and chop small)- so that it gets cooked easily

oil 1 tsp

mustard seeds 1/2 tsp

urad dal 1 tsp

dry red chilies 2-3 broken into half

hing little

salt to taste

turmeric pdr. 1/4 tsp

fresh grated coconut 2 tbsp ( optional)

METHOD

I normally wash and soak the moong dal, till I can wash and cut the beans, so it will cook faster.

In a kadai, put oil, add mustard seeds, once it crackles, add urad dal and red chilies, once the dal turns golden, add hing, and the soaked dal, add the cut beans / avarakkai, turmeric pdr., mix well, cover after a minute, adding little water to cook on low flame.

Stir after every 3 minutes well, to make sure that the dal and beans get cooked properly.

Add salt, mix well, if desired one can add some grated coconut, but I never add .

NOTE- you can use more or less dal. The recipe can be doubled when you use more beans, so increase the quantity of dal proportionately.

Only for kothavarangai, boil the vege till cooked, drain.

In the mean time, in another kadai, add oil, mustard seeds, urad dal, chilies, hing, add the washed dal, turmeric, mix and cook the dal with enough water, once dal is cooked, add the cooked kothavarangai, mix well, add salt as needed.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

Brilliant Uses For Eggshells

We always eat the contents of the egg and discard its shell, forgetting its nutritious values. It is rich in calcium, minerals and helps to keep pests away, clean pots, places and more !

1. Pest-proof your garden in a jiffy
Between the deer, slugs, and snails, you're worried that come May, you won't have any plants left in your garden! To deter the hungry nuisances, scatter crushed eggshells on the leaves of the nibbled-on plants and around the perimeter of your garden. Snails and slugs can't safely go over the jagged corners of the crushed shells, and deer hate the smell of eggs—so your garden will stay pest-free.

2. Gently scour any surface—naturally
Finding household cleaners that don't irritate your sensitive skin and sinuses can be a struggle. If your store-bought scouring powder inflames your eyes, skin, or lungs, try using eggshells as a chemical-free alternative. Just pulverize several dried eggshells and store them in a covered plastic container. When needed, dust the to-be-cleaned surface with the powder and use a sudsy sponge or dishtowel to scrub away the mess. The abrasive particles will safely buff away stains and grease but won't irritate sensitive skin.

3. Keep drains running smoothly
If your kitchen sink is draining sluggishly, the culprit may be built-up grease or food in the pipes. Simply place a few well-crushed eggshells in the sink trap. When you run the water, the abrasive shell fragments will travel down the drain and help scrape away clog-inducing gunk, keeping the pipes clear and water flowing smoothly.

4. Brew a better cup of coffee
Lately your morning coffee tastes bitter and acidic. Remedy: Add 1 teaspoon of crushed eggshells to the grounds before brewing. The shells' alkaline calcium carbonate will neutralize the acid content of the coffee, making it smoother tasting and easier on the stomach. Plus, if you use a percolator (when camping, for example), the shells will weigh down the grounds so they sink to the bottom of the pot.

5. Provide birds with a nutrient boost
When you set up your bird feeder this year, try this trick: Bake five eggshells in a 250°F oven until dry but not brown (about 20 minutes). Let cool, then crumble them into small pieces and sprinkle them in the feeder. The calcium-rich shells will act as a natural supplement to help female birds lay strong eggs (which are about 95% calcium) and maintain bone health. Birds can also use the shells to build nests.

6. Clean narrow-necked vases effortlessly
Cleaning all the residue from inside irregularly shaped vases can be a pain. To easily scrub away even hard-to-reach grime, drop one or two crushed eggshells into the container, add warm water and a drop of dish-washing liquid, and give it a couple swirls. The soap will loosen the gunk so the abrasive shells can scrape it away, leaving every last nook gleaming. This trick works well on thermoses, too.

7. Grow healthier tomato plants
To give your tomatoes a head start this season, add one or two crushed eggshells to the soil before planting. As the eggshells decompose, they will release calcium into the dirt. This helps prevent blossom-end rot, a common problem with tomato plants. Calcium also helps almost any plant grow faster, so try sprinkling eggshells all around your garden. Bonus: eggshells that are mostly whole can be used as healthy starter pots for seedlings.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

Thursday, October 26, 2017

FRUITTY-NUTTY BARFI

INGREDIENTS

carrot 1 medium size blended in mixie

oats powdered 1 cup

cashew nut powdered 1/4 cup ( roughly 16)

figs 8 soaked and pureed

beetroot 2 small peeled and blended

apple 1 peeled and pureed ( which is pink, as I blended it after beetroot !)

brown one is figs pureed

brown sugar 2/3 cup and normal white sugar 1/3 cup

ghee 6 tsp

milk 1 cup

water 1 cup

cornflour 8 heaped tsp

set barfi, gave the 1st piece to my maid to taste, have to still cut the rest.

METHOD
in a heavy kadai, add carrot, beet, figs, apple 2 tsp ghee, fry well on medium flame stirring for 5 minutes, till the water evaporates.
Then I added powdered oats 1/2 cup water , mixed well and cooked for 3 minutes on low flame stirring continuously
I mixed cornflour with milk well, added that mixture to the kadai, along with another 1/2 cup water, kept stirring till thick
Added sugar, mixed well adding 2 tsp ghee
keep stirring from time to time, if you keep the flame real low, as I can't keep stirring continuously due to my weak bones, normally I prefer to cook in microwave
But, my last Diwali sweet( carrot' lauki barfi) was also cooked on gas keeping the flame real low, so I need to stir every 2-3 minutes.
Once the barfi got thick I added powdered cashew, mixed well along with another 2 tsp of ghee, kept cooking for another 3-4 minutes
I switched off the gas, greased a big plate with ghee, kept stirring the mixture in the kadai, as it was still hot for 2 minutes
Then I spread it on the plate and allowed it to set, it took about 30 minutes to set, that is when I took the spoon to scoop out to give to my maid and found that i was well set !
Of course as soon as I spread it on the plate, gave my husband to taste, as usual, he always wants to know the main ingredients, told him, he liked it. He is my real critic, as once he says ok, then I can be assured that it has passed the test !

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

Saturday, October 21, 2017

SOME FOODS EVEN WHEN SPOILED MAKE GREAT CLEANERS !

Now most of us conscientious about protecting environment. So, we always look for natural products to use not only for what we eat but also while using as our cleansers ! So, now these following are such wonderful ones, which are always there at home, let us make the most of their uses.

1. Walnuts

The natural oils that are found in a deshelled walnut are perfect for fixing scratches on a wooden surface. All you have to do is rub the nut’s flesh diagonally into the scratch.

2. Stale Bread

The next time you have a loaf of bread go stale on you, don’t think about the food that you have just lost, think of the cleaning product that you have gained. Slices of stale bread are perfect for picking up pieces of glass, cleaning coffee grinders, and soaking up leftover smells and residue.

3. Salt

Do you have some rust ruining the shine of metals around your house? If so, grab some salt, add some lemon juice, and make yourself a paste that will restore the shine and remove the rust.

4. Cornstarch

This is your secret weapon against carpet stains. Just sprinkle some on the stain, let it sit for one hour, and then vacuum it up for the easiest cleaning ever.

5. Coffee Grounds

Coffee smells so good it makes sense that it can be used as a great deodorizer in your trash can or refrigerate. More impressively, it can also clean your fireplace and restore your scratched floors and furniture.

6. Cucumbers

Most people think that cucumbers are just extra parts of a salad or something to turn into a pickle, but they can do much more than this. They can be used to remove marks from your walls, shine your shoes, or polish stainless steel.

7. Bananas

These potassium-packed fruits are good for much more than your vitamin levels. After chomping down on one, puree the peel, add water, and make a paste that is perfect for polishing your silver.

8. Lemons

Lemons are the most versatile foods on this list. This super fruit can do everything from shining stainless steel, boosting laundry detergent, and deodorizing garbage.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

Saturday, October 14, 2017

ALMOND KHEER

Almonds being expensive, I learnt this trick from a cook.,to make inexpensive kheer.

INGREDIENTS
almonds soaked 1 cup
potatoes 3 big boiled, peeled and mashed
sugar 2-3 cups or more as per taste
saffron little
water 2 cups
milk 3 cups +
nuts roasted in little ghee as desired

METHOD
grind peeled almonds with little water well, remove in a heavy or non-stick pan
in the same jar, add boiled potatoes, grind adding little water
add to the ground almond mixture, add more water, cook stirring well till it boils
lower the flame, add sugar, saffron, cook stirring till sugar has dissolved and it simmers for a few minutes, add milk once it has come to room temperature, mix well and serve garnished with roasted nuts of your choice.

NOTE- at times, when we add milk last, it curdles, so either add water and milk in the beginning and cook, or you want to add milk later, then always add once the kheer has come to room temperature.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

SIMPLE TRICKS TO USE FOODS THAN THROW IT AWAY

I hate wasting food, as millions go die due to shortage of food. Also, with the inflation, when we pay so much to buy food, why throw it in the bin, when they can be used for making different snacks, or preserved in a better way.

1) OVER RIPE BANANAS- Normally when bananas are ripe, we'll throw it, one way to save them is put them in zip-lock and store in freezer, till we've enough to use for baking an egg-less cake or use it to make a nice smoothie with some yoghurt, nuts, dates. To prevent bananas from ripening too fast, tie plastic wrap around its stem.

2) BREAD GETTING OLD- Normally when bread is old, past the expiry date, we throw it. In case, it isn't spoiled, you may use it to make some nice bread upma , or bread vadai , bread kheer, bread pudding or toast it and powder it to make bread crumbs, or bread halwa or croutons for soups and salads. ( you can see recipes for all in this blog).

3) POTATO- Never store onion and potato together. To prevent, potato from sprouting, store it with an apple ! Or, you're going to use it within a week and you feel, it may sprout or get bad, best boil it with skin and store in the fridge after draining it well. It lasts for some days, as that is what I do. You feel like having a dessert- make kheer by soaking and grinding almonds and boiled potatoes together, Or, potato halwa, for making some cutlets.Or slice it fine, dry it with paper towel, then season it, roast in microwave or oven, to get some healthy chips, which can be stored too.

4) POMEGRANATE- I used to store my pomegranates outside, then found them dried, difficult to peel, by storing in the fridge, I found it fresh, easy to peel and lasts long.

5) MAYONNAISE- When last bit is left in the jar, don't throw it, add oil, herbs, spices, shake it well and use as salad dressing !

6) HERBS= Sadly herbs are expensive and also spoil easily. Best way is to wash, dry them, mix them with butter and freeze them in ice tray, then store those cubes in ziplock bag for later use. It can be defrosted and used when needed by taking out how many cubes we need . Curry leaves can be washed, dried in microwave and stored in a bottle outside. As for coriander leaves, always remove the stem and any other part that looks bit suspicious, put them in those little containers with holes, so they don't sweat. Then each day, when we use, turn the sides and check to discard anything getting bad, so it doesn't spoil the entire lot, OR, after sorting it out, if you store in those little net bags on the fridge door, I found that it gets dried and last long without getting spoiled !

7) CHOCOLATE SAUCES OR NUT BUTTER- when little left in the jar, instead of discarding it, add some warm milk, shake it up to get a nice tasty drink ! Or, you may add little milk and use it while baking a cake.

8) TOMATOES- Best always choose those tomatoes that are green or semi-ripe when you buy. Tomatoes are best stored outside, than in the fridge, lasts longer for more than 3 weeks ! Suppose you feel they're getting too ripe, then you can always use them to make tomato chutney or puree or soup and enjoy it.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

MAWA/ KHOYA- EASY WAY TO MAKE AT HOME

Normally for barfis or other desserts, which require mawa, we buy, which at times isn't pure or at times not easily available. No more fretting or worrying , all you need is milk powder and milk !

Milk pdr. 1 cup
milk 1/2 cup

Mix both well, micro high for 30 seconds, stir well, again micro high for 30 seconds, if need be another 30 seconds, as it depends on the power of your microwave and voltage. Then this mawa can be used like the normal mawa that you buy from the shop !

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

Bottle gourd ( lauki)- carrot barfi

Ready to give to my friends here !

INGREDIENTS
carrot grated/ minced in mixie 1 cup
bottle gourd minced in mixie 1 cup
milk 1 cup
paneer ( cottage cheese) 200 gm
sugar 1 cup + if you like too sweet
cardamom pdr. 1tsp
maida 1 cup or slightly less
ghee 5 tbsp
water 1/4 cup

METHOD
To be frank, I find it difficult to grate veges, as my bones are weak, so I've an easy way out, peel, cut into small pieces and mince in mixie. Those who can grate, well can grate both carrot and lauki finely.
Heat 1 1/2 tsp ghee, fry lauki and carrot till dry on low flame for about 4-5 minutes
Then add maida, fry for another 3 minutes
add paneer crumbles well for 2-3 minutes
add milk, mix well and keep stirring till all milk is absorbed
then to be sure for maida to cook I added about 1/4 cup water and cooked till water is absorbed
then added sugar, cooked on low flame, stirring often, adding ghee 1 tsp after I found it a bit dry each time, so approximately would have added 5 tbsp ghee totally, cooked till it became a mass and left the sides of the kadai. I used normal kadai, not non-stick, added cardamom before removing, mixed well
then I spread it on a greased plate, leveled it and wanted to sprinkle some nuts on top, as I forgot to chop and keep it ready, didn't do it, but that can be done to give a festive look to your barfi for this Diwali I kept it for almost 2 hours to set, as I went for lunch, played cards and came back to cut !

NOTES- sorry ladies, I never actually measure, I go with my instinct measurement, by lady luck or God's grace, including cake comes out fine. So, there is never any hard and fast rule in my recipes. You can do the same by using only lauki or carrot only.
My best wishes to all for a very happy, healthy and peaceful Diwali, Let it be noise and pollution free Diwali too, praying for peace in the world.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

Monday, October 9, 2017

HOW TO TEST THE PURITY OF TURMERIC

Turmeric is such a common and powerful ingredient with so many medicinal properties, that we use it blindly thinking that all that is sold with good brand names should be pure, wish it was so ! Very often scrupulous traders, adulterate most of the products to earn that extra money at the cost of our health. So, for at least now, to test the purity of turmeric, few simple tests will tell you and it can be done by you in your own kitchen !

Turmeric often tends to have unwanted additives such as chalk powder or starch or sawdust and sometimes, it is made to look appealing with the help of synthetic colors. Adulteration in spices is a common situation in many countries and therefore, it pays to ensure that the turmeric you buy and eat is free from Metanil yellow or lead chromate which are some of the toxic chemicals.
Simple tricks that can help you check-

Chalk powder: You can take a pinch of turmeric powder in a glass flask and add a few drops of water to it. Now add a few drops of hydrochloric acid, and if you see it to give off bubbles, it is indicative of the presence of yellow soap powder or chalk powder or both.

Metanil yellow: A few drops of hydrochloric acid in a pinch of turmeric will also help you understand whether it has Metanil yellow. Add some water and shake the mixture as vigorously as you can. If you see the mixture to turn pink, then rest assured that it contains this unwanted additive.

Adulterated turmeric root: Sometimes, we need turmeric root instead of the powder, and you will be surprised to know that it may also be coated with some unwanted substance. To test for it, you will have to place turmeric root on a piece of paper and pour some water on it. If you see it leaving color, it can be impure and polished to give the desired look.

Simple water test: This is one of the easiest ways to find out if there is any adulteration. You will have to take some warm water in a glass and pour in little quantity of turmeric on the surface. Do not stir or mix it and leave it for around 20 to 30 minutes. If all the turmeric powder settles at the bottom of the glass and the water is crystal clear, then the turmeric is pure. If you find the water to turn cloudy, then change to another brand with the hope that it is pure, again test it !

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

Friday, October 6, 2017

SPICY KICHDI / PONGAL

INGREDIENTS
rice soaked 1/2 cup and drained
moong dal washed 1 cup
onion 1 big finely chopped
tomato 1 big finely chopped

jeera 1 tsp
cashew nuts 2 tbsp
red chilies 3-4
pepper pdr. 1 tsp
salt to taste
ghee 2-3 tbsp
turmeric pdr. 1/2 tsp

for seasoning
oil 1 tsp
jeera 1/2 tsp
kasturi methi 1 tsp
garlic chopped 1 tsp ( optional)
curry leaves 8-10

METHOD
in a pressure cooker, heat ghee, add jeera, once it crackles, add cashew nuts, fry till golden, add red chilies, onion, fry a minute, add tomatoes, fry for another minute
add pepper pdr, turmeric, rice drained, washed dal, add salt and enough water needed to cook rice and dal, cover, put the whistle, let it cook for 3 whistles
once pressure goes, remove the cooked kichdi in a serving bowl
for seasoning, heat oil in a pan add jeera, curry leaves, garlic if using, once it browns, off gas, add kasturi methi mix well, pour over the kichdi and serve hot.

NOTE- to make it a complete meal in one- you may add 1 carrot chopped, little peas, cauliflower little, beans a handful chopped, then you can complete the meal with a roasted papad and a glass of lassi to get all the needed nutrition.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com

Pepper-paneer

INGREDIENTS
paneer cubes 250 gm
onion 1 big finely chopped
tomato 1 big finely chopped
turmeric pdr. 1/2 tsp
chili pdr. 1/2 tsp
pepper pdr. 1 1/2 tsp or to taste
lime juice 1 1/2 tbsp
salt to taste
ghee 2-3 tbsp
garam masala pdr. 1/2 tsp
ginger-garlic paste 1 tbsp
water 1 cup

METHOD
marinate paneer with lime juice, salt and 1 tsp pepper pdr. for 15-20 minutes
heat ghee, fry onion till light pink, add ginger-garlic paste, fry well for another minute
add tomato, turmeric, chili pdr, 1/2 cup water and cook till soft covered for 4-5 minutes
add little water or as desired for gravy, add paneer slices, pepper pdr. if desired, garam masala, salt, mix well, keep stirring on low flame for 3 minutes
serve hot with roti, rice, bread toast, dosa.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

SPICY BANANA TOPPING

INGREDIENTS
raw banana 3-4
for chutney
green chilies 1-2
coconut grated 1/4 cup
coriander leaves chopped 3 tbsp
salt to taste

Oil 1-2 tbsp
cheese as needed
crushed nuts 2-3 tbsp
sesame seeds 2-3 tbsp
onion 1 small finely chopped ( optional)
bread slices as needed OR garlic bread
butter as needed

METHOD
butter one side of the bread, toast in oven for 3-4 minutes or till golden on top
grind the chutney ingredients adding little water to a smooth paste
Peel bananas, slit lengthwise, so you can put the chutney in it
heat 1 tbsp oil in a pan, put the stuffed bananas, roast in low flame till light brown on all sides, so keep turning it around, if need be, you may cover and simmer tossing now and then till light brown all over
remove and roughly mash the bananas, add left over chutney, nuts, cheese, check for seasoning and may add onion if using.
spread this on the opposite side of the buttered slice, sprinkle cheese, sesame seeds and toast in pre-heated oven at 180 deg. C for 4-5 minutes or till cheese melts, serve hot.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

CORN-CAULIFLOWER-CHEESE TOPPING OR STUFFING

INGREDIENTS
onion 1 finely chopped
cauliflower chopped 1 cup
corn boiled and crushed 1 cup
cheese 1/4-1/2 cup
salt and chili pdr. to taste
ginger-garlic paste 1 tbsp
milk 1/2 cup
wheat flour 1 tbsp
garlic bread slices as needed OR you may use normal bread too
butter as needed
oil 1 tsp
turmeric pdr. 1/4 tsp
oregano 1/2 tsp
chili flakes little
sesame seeds as needed

METHOD
butter one side of bread and toast in oven till light brown approximately 3-4 min. at 180 deg. C
heat oil and 1 tbsp butter, add ginger-garlic paste, fry well for a minute, add onion, fry with wee bit of salt till light pink
add cauliflower, turmeric, chili pdr., mix well, cook covered for 3-4 minutes till done
add corn mix well, add wheat flour, fry well for 2 minutes
add milk mix well, stirring till thick, add salt and roughly 1/4 cup cheese and oregano mix well, remove
spread the mixture on the un-buttered side of the bread, sprinkle some cheese, sprinkle sesame seeds, chili flakes and toast in pre-heated oven at 180 deg. C for 3-4 minutes or till cheese melts, serve hot.

NOTE- this can be used as filling for parantha, for samosa, masala dosa, sandwich.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

Easy recipes

Monday, October 30, 2017

CHICKPEAS / KABULI CHANA CUTLET

MUSHROOM-POTATO PEPPER FRY

BAKED MATRI

Rasmalai in a jiffy !

EASY PARUPPU USALI

Brilliant Uses For Eggshells

Thursday, October 26, 2017

FRUITTY-NUTTY BARFI

Saturday, October 21, 2017

SOME FOODS EVEN WHEN SPOILED MAKE GREAT CLEANERS !

Saturday, October 14, 2017

ALMOND KHEER

SIMPLE TRICKS TO USE FOODS THAN THROW IT AWAY

MAWA/ KHOYA- EASY WAY TO MAKE AT HOME

Bottle gourd ( lauki)- carrot barfi

Monday, October 9, 2017

HOW TO TEST THE PURITY OF TURMERIC

Friday, October 6, 2017

SPICY KICHDI / PONGAL

Pepper-paneer

SPICY BANANA TOPPING

CORN-CAULIFLOWER-CHEESE TOPPING OR STUFFING

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