Veg Chilli Cheese Toast Recipe

Veg Chilli Cheese Toast Recipe, Indian Chilli Cheese Toast Recipe

Chilli cheese toast recipe with step by step pictures –  Here is a quick snack dish that you can prepare in no time and serve as breakfast or evening snacks or even starters. Chilli cheese toast as its name suggest is a toast made from cheese and Chilli spread on top. This is an Indian version of veg Chilli cheese toast. We have added garlic to this toast recipe to make it suit to our Indian taste buds :) The cheesy taste will attract kids and make them eat this cheese toast with great pleasure.

For this Indianized Chilli cheese toast I have used capsicum / bell pepper as main ingredient. You can even add sweet corns, baby corns, paneer, jalapenos, olives etc if you like. Even if you like, add some finely chopped onion. It gives Indian touch to this dish.

Let us check the quick and easy step by step recipe of veg Chilli cheese toast.

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Veg Chilli Cheese Toast - Brown bread slices baked with veg cheese mixture with capsicum and red chili flakes.

Author: Mridul dua

Recipe type: Appetiser

Cuisine: Indian

INGREDIENTS

•  Wheat bread4 slices, toasted
•  Capsicum1/4 cup, chopped
•  Processed cheese1/2 cup, grated
•  Mozzarella cheese1/4 cup, grated
•  Butter2 tbsp
•  Green Chilli1 tsp, chopped
•  Olive oil1 tbsp
•  Black pepper1 tsp
•  Garlic1 tsp, finely chopped
•  Chilli flakes1 tsp, optional
•  Saltto taste

Step By Step Recipe Of Veg Chilli Cheese Toast – Indian Style

We are going to make this mouth watering cheese toasts in conventional oven. So before we begin let us preheat the oven for Chilli cheese toast. Preheat the oven on 150 degree Celsius (300 degree Fahrenheit) for 5 minutes.

For this Indian style Chilli cheese toast recipe we will need following ingredients. Chopped capsicum / bell pepper, finely chopped green Chillies, garlic, black pepper, salt to taste and Chilli flakes. Also we will use two types of cheese for this Chilli cheese toast recipe.

For the Chilli cheese toast recipe we will useprocessed cheese as well as mozzarella cheese. In a bowl take 1/2 cup of processed cheese and add 1/4 cup of mozzarella cheese into it.

Add in all the ingredients for Chilli cheese toast in the bowl.

Pour some olive oil in the mixing bowl and with the help of spoon mix well cheese with all ingredients.

Mix well. The vegetable mix for veg Chilli cheese toast is ready.

Let us prepare the bread for this Chilli cheese toaste recipe. Lightly spread a layer of butter on each bread slices. I have used brown bread (whole wheat bread) but feel free to use any kind of bread (white bread) for this recipe.

Now with the help of spoon spread the vegetable cheese mixture that we prepared earlier on each of the bread slices.

Now if you are making the veg cheese toast in oven then place an aluminium foil on the oven tray and one by one place individual breads on top of the aluminium foil. Also if you want spread another layer of cheese on top of the bread. Place the tray in the preheated oven. Let the cheese toasts get cooked for 5 to 8 minutes on 180 degree Celsius (356 degree Fahrenheit). Keep an eye on toast while they are getting cooked. When the cheese melts and turns golden brown, turn off the oven and take the Chilli cheese toast and place them on a serving plate. Be careful and don’t let yourself burn.

Delicious veg Chilli cheese toast is ready. Serve them hot with tomato ketchup or green chutney

bread upma recipe

bread upma recipe, how to make bread upma recipe: -

bread upma recipe with step by step – quick easy upma made with bread.

i should have shared this upma recipe earlier, since this recipe is one of our favorite snack recipes made with bread. i have had some nice memories associated with bread upma. one of the first recipes i learnt to make was this upma. in fact during my school and college days, i would make this upma for both me and my sis.

i have been making this bread upma recipe for years now. its a much loved breakfast or snack at home. quick to make when you are short of time. best to use homemade bread or you can use any bread – whole wheat, multi grain,brown or white.

you can use fresh bread slices or even a few days old bread to make this upma. if using fresh bread slices, then no need to slice the edges. for a few days old bread, if the edges have become hard, then slice them.

bread upma recipe

AUTHOR: Mridul dua

Preptime: -10min

Cooktime: -20min

Totaltime: -30min

RECIPE TYPE: breakfast, snacks

SERVES: 2-3

 

bread wupma - quick and easy upma made with bread.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 3 cups chopped bread cubes or 5 to 6 bread slices, chopped in cubes
• 2 tbsp oil
• 1 tsp mustard seeds/rai
• ½ tsp cumin seeds/jeera
• 1 medium onion, finely chopped or ⅓ cup finely chopped onions
• 1 green chili/hari mirch, finely chopped
• ¾ to 1 inch ginger/adrak, finely chopped or 1 tsp finely chopped ginger
• 6 to 7 curry leaves/kadi patta, chopped
• 2 medium tomatoes, finely chopped or ½ cup finely chopped tomatoes
• ¼ tsp turmeric powder/haldi
• ¼ tsp red chili powder/lal mirch powder
• a pinch of asafoetida/hing (optional)
• 1 tbsp chopped coriander leaves/dhania patta
• salt as required

INSTRUCTIONS

1. chop the bread slices in cubes. keep aside.
2. heat 2 tbsp oil in a pan. add 1 tsp mustard seeds and let them crackle and pop.
3. then add ½ tsp cumin seeds. stir and saute till the cumin seeds also crackle and change their color.
4. add ⅓ cup chopped onion. stir. on a low to medium flame, saute the onions till they turn translucent.
5. add 1 green chili (finely chopped), 1 tsp finely chopped ginger and 6 to 7 curry leaves, chopped. stir and saute till the raw aroma of ginger goes away. about 10 to 12 seconds.
6. then add ½ cup finely chopped tomatoes. about 2 medium tomatoes, finely chopped.
7. add ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida (optional). for a more spicy taste, you can increase the red chili powder to ½ tsp.
8. mix very well. add salt.
9. stir and saute this onion-tomato-spices mixture till the tomatoes soften and you see oil releasing from the sides. the tomatoes have to be cooked well, otherwise you will feel the rawness in them. there should also be no liquids or moisture in the mixture and it should be slightly dry. otherwise the bread cubes become soggy.
10. add the bread cubes. mix the bread well with the rest of the mixture.
11. on a low to medium flame, saute the bread cubes for 4 to 5 minutes till they become slightly crisp from the edges. this way there is some crispness in the bread cubes on the edges, along with a soft texture in the center of the cubes.
12. then add 1 tbsp chopped coriander leaves. you can also garnish with the coriander leaves, instead of adding at this step.
13. mix and serve bread upma hot as a breakfast or as a quick snack.

Stir-Fried Chinese Vegetables

Ema

Author: -mridul dua

TOTAL TIME:-35 miN

Preptime: -20min

Cooktime: -15min

YIELD 4 to 6 servings

 

LEVEL INTERMEDIATE

Ingredients

• 4 tablespoons peanut oil or vegetable oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/4 teaspoon crushed red chili flakes
• 1/2 red onion, trimmed and cut into 4 wedges, layers separated
• 2 heads baby bok choy, trimmed, cut lengthwise in quarters
• 1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
• 1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
• 6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
• 1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
• 2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
• 1 tablespoon soy sauce
• 1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
• 2 teaspoons toasted sesame seeds

Directions

Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.

Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.

Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.

Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.

Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.

Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

potato sev recipe

potato sev recipe, how to make potato sev or aloo sev recipe

potato sev recipe with step by step– crisp sev made with potatoes and gram flour.

for the first time i am posting a sev recipe. lately, my sister had shared aloo bhujia recipe with me. i made a few changes in the proportion of her recipe and made these potato sev. the texture and taste of this potato sev recipe is not like aloo bhujia. the taste is like that of a spiced sev. they are crisp and chatpata.

i made a small batch. but the recipe can be doubled or tripled as the ingredients are proportionately taken. since you can easily store them in an air tight container, so making a big batch is a good idea.

serve potato sev as tea-time snack or anytime snack.

potato sev recipe | aloo sev

AUTHOR: MRIDUL DUA

RECIPE TYPE: snack

CUISINE: north indian

PREP TIME:  30 mins

 

COOK TIME:  20 mins

TOTAL TIME:  50 mins

SERVES: 150 grams or 1 small jar

potato sev recipe - crisp spiced sev made with besan and potatoes.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 cup besan/gram flour, 100 grams
• 2 medium sized potatoes/aloo, 160 grams or ½ cup heaped mashed potatoes
• ¼ tsp turmeric powder/haldi
• ¼ tsp garam masala powder
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp amchur powder/dry mango powder or ¼ tsp lime or lemon juice
• ⅓ tsp black salt or add as per taste
• ½ tsp chaat masala
• a pinch of asafoetida/hing
• 16 to 18 mint leaves or ½ tsp dry mint leaves/pudina patta
• oil for deep frying

INSTRUCTIONS

1. first boil 2 medium potatoes till they are thoroughly cooked. you can cook the potatoes in a pressure cooker or in a steamer.
2. when the potatoes become warm, peel and mash them very well with a vegetable masher.
3. heat a pan and add 16 to 18 mint leaves. you can rinse the mint leaves and then add. on a low flame stir and roast the leaves till they wilt and become crisp. remove and crush the mint leaves in a mortar-pestle to a fine powder. keep aside. this step is to dry the mint leaves. if you have dried mint leaves, then you can add ½ tsp dried mint leaves. crush them and add.
4. to the mashed potatoes, add all the spices, salt and the crushed mint leaves. mix very well.
5. now seive 1 cup besan or gram flour directly over the potato mixture.
6. gently mix and start forming a dough. there is no need to add any water while kneading the dough. the moisture from the potato is enough for binding the dough. else the dough will become very sticky if you add water.
7. the dough is slightly sticky. cover the dough and keep aside.
8. for making aloo sev, you need to use the disc with small fine holes. grease the top of the this disc with some oil.
9. rub a bit of oil in your hands. roll the dough into a log and gently place it in the sev maker mould.
10. cover the sev maker with its lid.
11. heat oil for deep frying in a kadai or pan. add a small piece of the dough. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
12. in the oil, directly press the sev maker to make sev. move in rounds so that the sev is evenly distributed.
13. the oil will start sizzling as soon as the sev comes in contact with it.
14. flip over and fry the other side.
15. keep on frying them till the sizzling reduces in the oil and the color of sev changes to golden. do flip a couple of times, to get an even color.
16. with a large strainer spoon, remove the fried sev from the oil. drain the excess oil back in the pan, by shaking the spoon.
17. place the fried potato sev on kitchen paper towels to absorb extra oil.
18. when they are still warm, to make them more chatpata, sprinkle ½ to 1 tsp chaat masala. once cooled store them in an air-tight jar.
19. serve these crispy potato snack as a diwali snack or a tea time snack.

Masala Peanuts Recipe

Masala Peanuts Recipe - Chatpata and masaledar peanuts.

Author: -MRIDUL DUA
Preptime: -10min
Cooktime: -20min
Totaltime: -30min

Main Ingredients : Peanuts, Gram flour (besan)

Cuisine : Indian

Course : Snack

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Ingredients

• Peanuts 100 grams

• Gram flour (besan) 2 tablespoons

• Garlic 2 large

• Rice flour 1 tablespoon

• Salt to taste

• Red chilli powder 1/2 teaspoon

• Turmeric powder 1/4 teaspoon

• Garam masala 1/4 teaspoon

• Baking soda a pinch

• Oil for deep-frying

• Chaat masala 1 teaspoon

• 
  

• Method

Step 1

Heat sufficient oil in a kadai. Chop garlic finely and put in a bowl.

Step 2

Add peanuts, gram flour, rice flour, salt, red chilli powder, turmeric powder, garam masala powder and baking soda and mix well.

Step 3

Add a little water and mix well. Deep fry these peanuts in hot oil till golden and crisp. Drain on absorbent paper.

Step 4

Sprinkle chaat masala and serve hot.

Veg biryani

veg biryani recipe, how to make hyderabadi vegetable biryani recipe. 

hyderabadi vegetable biryani. my mom makes the best biryanis and i have seen her many times cooking biryani with a lot of love and care. you really have to cook biryani with patience, care and attention. there should be no hurry and cooking a biryani takes up some time. yet it is worth it. it is one of the most royal and grand rice based dish from the indian cuisine.

the biryanis which i have seen my mom making at home have always been cooked on dum. ideally biryanis are cooked on dum. but i have seen and read pressure cooked biryani recipes too. i tried various methods and techniques to cook biryani in a pressure cooker. except for one method, the rest of the methods did not succeed and the biryanis, tasted to me like pulaos.

an authentic vegetable biryani is always slow cooked on dum. this cooking on dum gives the biriyani its uniqueness and originality. this is how the biryani has the beautiful medley of the aromas, flavors and tastes caused by the blending of the ingredients used in making it.
what is dum cooking or dum pukht – dum pukht is a technique of cooking in steam by not allowing the steam to pass. dum pukht literally means choking off the steam. the food is kept in a sealed container – usually clay pots (also known as handi in India) which are sealed tightly with wheat flour dough. this does not allow the steam to pass. the food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. nutrients are not lost in this process and thus the food is nutritious too.
this tradition of dum pukht originated in persia where the dish was prepared, sealed and then buried in hot sand to mature. dum pukht is part of theavadhi/awadhi Cuisine which is from the city of lucknow – uttar pradesh. dum pukht method is also used in hyderabadi, mughlai and punjabicuisines.

hyderabadi veg biryani recipe

AUTHOR: Mridul dua

RECIPE TYPE: main

CUISINE: indian

PREP TIME:  45 mins

COOK TIME:  45 mins

TOTAL TIME:  1 hour 30 mins

SERVES: 4 to 5

hyderabadi veg biryani recipe - a vegetable biryani recipe from the land of the nawabs -hyderabad. the hyderabadi vegetable biryani recipe is light, a bit spiced, aromatic and deliciously yum.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

prepping rice:

• 1.5 cups basmati rice, 300 grams
• 1 cup water for soaking rice

prepping veggies:

• 150 grams cauliflower, 1.5 cups medium cauliflower florets
• 90 to 100 grams carrots or 1 medium to large carrot, ½ cup chopped carrots
• 50 grams french beans or 11 to 12 french beans, ¼ cup chopped french beans
• 8 to 9 button mushroom, sliced or chopped, (optional)
• 1 small to medium green bell pepper or capsicum, 40 to 60 grams, ¼ to ⅓ cup chopped bell pepper (optional)
• ½ cup fresh or frozen peas.
• 115 grams onion or 1 large onion or 1 heaped cup thinly sliced onions
• 10 grams ginger or 2 pieces of 2 inch ginger or 1.5 tbsp finely chopped ginger or 1 tbsp ginger paste
• 5 grams garlic or 10 to 12 medium garlic cloves or 1 tbsp finely chopped garlic or ½ tbsp garlic paste

for cooking rice:

• 2 green cardamoms/hari elaichi or choti elaichi
• 2 black cardamoms/badi elaichi
• 2 cloves/laung/lavang
• 1 cinnamon/dalchini of 1 inch
• 1 indian bay leaf/tej patta
• 2 single mace strands/javitri
• 5 cups water
• ½ tsp salt or add as per taste

for vegetable gravy:

• 3 tbsp ghee (can use 3 tbsp oil instead of ghee)
• 1 tsp shah jeera
• 1 tej patta
• 3 green cardamoms
• 3 cloves
• 1 black cardamon
• 1 inch cinnamon
• 1 cup fresh whisked yogurt/curd/dahi (200 grams)
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• ½ cup water for pressure cooking and ¾ cup water if cooking in a pot
• 2 tbsp cashews
• 1 tbsp sultanas/raisins
• 2 tbsp almonds/badam, raw or blanched, peeled and sliced
• salt as required

for assembling and layering:

• 20 grams coriander leaves or ⅓ cup chopped coriander leaves
• 5 grams mint leaves or ⅓ cup mint leaves, chopped
• 4 to 5 tbsp milk
• ¼ tsp saffron/kesar strands
• 2 tsp kewra water or rose water

INSTRUCTIONS

prepping:

1. pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in 1 cup of water for 30 minutes.
2. after 30 minutes drain the rice and keep aside.
3. when the rice is soaking prep all the veggies and other ingredients. keep aside.

cooking rice:

1. take a deep bottomed pan. add 5 cups water and heat the water on a high flame.
2. when the water becomes hot, add all the spices and salt - 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon.
3. bring the water to a boil. then add the rice.
4. just gently stir with a spoon or fork, after you add the rice.
5. do not reduce the flame and continue to cook the rice.
6. the rice has to be 75% or ¾th cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.
7. drain the rice in a colander. gently fluff and keep aside.

preparing gravy:

1. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices - 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.
2. now add the onions. stir and sauté them on a low to medium flame.
3. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.
4. when the onions are cooking, take 1 cup fresh curd/yogurt in a bowl. beat the curd with a spoon or whisk till it become smooth.
5. sauté the onions till they become golden brown or caramelize.
6. then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.
7. sauté till the raw aroma of ginger-garlic goes away.
8. add the turmeric and red chili powder. stir and mix well.
9. next add the chopped veggies. sauté for a minute or two.
10. add the yogurt. stir. then add water.
11. season with salt. stir again.
12. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t over cook the veggies.
13. warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.
14. when the pressure settles down on its own, remove the lid and check the gravy. if the veggies are not cooked well, then keep the cooker on the stove top and simmer the gravy without the lid, till the veggies are cooked. if there is too much of water or stock in the gravy, then simmer till some water dries up. the gravy should have a medium or slightly thick consistency and should not be watery.
15. now add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.

assembling and layering:

1. now in a thick bottomed pan, layer half of the gravy first.
2. then layer half of the rice.
3. sprinkle half of the chopped coriander, mint leaves and saffron milk.
4. layer the remaining gravy.
5. layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.
6. now seal and secure the pot with aluminium foil. then cover with a lid. you can also seal the handi with a moist cotton cloth and then cover with the lid.
7. take a tava/griddle and heat it on medium flame.
8. when the tawa become hot, then lower the flame. keep the sealed biryani handi on the tava. keep the flame to the lowest and cook for 25-30 minutes. you can also dum cook biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame.
9. for baking - you could also preheat the oven to 180 degree celsius and then bake the biryani in the oven for 20-25 minutes. please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. you will have to assemble the biryani as mentioned above in the oven proof utensil and then bake it.
10. serve the delicious hyderabadi veg biryani with your choice of raita, onion salad,mango pickle, roasted papad.