Indian Style Tomato Basil and Corn Brushchetta (Simply apna Bread Pizza)

 

Ingredients

• 1 katori boiled corn
• 2 chopped onions
• 2  chopped tomatoes
• 4 garlic cloves chopped
• Approx 10 basil leaves. (I used tulsi leaves from my plant)
•  Butter as required
• Cream cheese as required (You can use grated cubes as well...I had cream cheese available so I used that. Cream cheese gives it a creamy texture cubes will make it more firm)
• 1 cheese slice (shredded)

For Tomato Paste(Pizza sauce)

1 katori tomato puree

2 tbs tomato sauce

1 tbs oil

1 tsp ginger garlic paste

 2 tsp Chaat Masala

Sugar to taste

Method

1. Mix all the ingredients of tomato paste in a bowl and microwave for 3 minutes and keep aside. 
2. Saute garlic in 1 tbs butter then add tulsi leaves onions to it and saute till they turn pink
3. Grill bread in oven for 1 minute then cut it into triangles and apply butter on it.
4. Apply pizza sauce on the buttered side and put cream cheese over it.
5.  Put some onion garlic basil mixture on it then put some corn and finally top it with chopped tomatoes.
6. Garnish each bread slicce with shreds of cheese slice.
7. Now Again put these breads on a griller in the oven and toast for 4 minutes.
8. Serve Hot with remaining tomato spread.

Egg Pizza

 

 

 

Ingredients (serves 4)

• 4 Eggs
• 1 Large Onion - finely chopped
• 1 Large Tomatoes - finely chopped
• 1 tbs Sugar
• 1 tsp Turmeric Powder
  1 tsp Red Chilli Powder
• Salt to taste

1tsp Ghee
2 tbs Oil

Method

1. Heat a kadhai, put ghee and oil in it. (Ghee adds flavour). 
2. Once the mix of oil and ghee heat up add finely chopped onion to it and saute till it turns pink.
3. Now add finely chopped tomatoes and saute for 1 minute.
4. Now add turmeric, red chilli powder and sugar. Mix well and allow it to cook for 2 minutes.
5. Add salt and mix well.
6. Set this mixture nicely at the bottom of the kadhai and make 4 shallow depressions into it.
7. Crack eggs gently into these depressions.
8. Cook for 2 minutes until the egg whites set and turn off the flame.
9. You can cut out each portion of egg along with the masala under it and serve it with Chapati  or Bread.

Cooker Cake

I have 2 recipes for baking cake in pressure cooker. Both come out really well. However I love the first one. I have shared both on this blog.
The photos posted here of the second recipe(The upper and lower side of the cake) but both the cakes look the same. The first one will be a little bigger in size than the second one because of the ingredients.

Recipe 1

 

INGREDIENTS

 

maida - 150 gms
Powdered sugar - 250 gms
plain butter - 150 gms

Mawa - 100 gms

(purchase the above ingredients in exact given quantity so that u dont go wrong in measurement)

Eggs - 4

Baking powder - 1 spoon
Milk - 1 spoon
Vanilla essence - 1 spoon

METHOD

1. Beat the eggs very well until it becomes lighter and add 1 spoon vanilla essence to it and beat it again very well and keep it aside.

2. Mix mava with 1 spoon milk so that it becomes soft and keep it aside.

3. Take butter in a wide vessel(a big thaali or paraat) and stir with hand very hard until it becomes soft and creamy.
4. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
5. Sieve together maida and baking powder into this mixture and stir again nicely with hand to form a creamy batter.

6. Sieve powdered sugar into this mixture and blend again.

7. Add the mawa mixture and stir nicely so that all ingredients are mixed well without formation of lumps and you get a creamy and fluffy batter. 

8. Grease the baking tin (or cake tin) with ghee/butter and dust it by sprinkling maida over greased surface evenly.
9. Pour the mixture into the greased baking tin and keep it aside for 15-20 minutes.
10. The pressure cooker should be completely dry before you start baking. Use cooker container which has big holes in it. You can put the baking tin on that container and then put it inside the presure cooker. Now put the cake tin containing the cake batter, inside on cooker dish.
11. Close the cooker lid and do not put the whistle on the lid.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.

13. After 10 minutes open the lid to check whether the cake is done. Put a knife inside the cake.
14. If it comes out clean it means that cake is done.
15. Serve.

Recipe 2

INGREDIENTS

Plain flour (maida) - 1 and 1/2 cup
Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 teaspoon
Milk - 1 cup
Vanilla essence - 1 teaspoon

METHOD

1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.
Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
8. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
9. Heat the presure cooker on high heat for 2 minutes.
Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake.
Remedy: Use cooker container which has big holes in it. You can put the baking tin on that container and then put it inside the presure coker. Even if you do not have the cooker container cake can be made, but there is a big chance of getting its lower part overbaked
10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.

13. After 10 minutes open the lid to check whether the cake is done. Put a knife inside the cake.
14. If the mixture will not stick on it, means that cake is done.
15. Serve.

Colambicha Loncha (Pickled prawns)

 

 

 

INGREDIENTS

• तीन मोठे चमचे तेल 
• १ वाटा कोलंबी 
• हळद 
• मीठ 
• गूळ 
• कोकम आगळ 
• लसूण 
• १ चमचा भाजलेलं खोबरं 
• आलं 
• मेथी दाणा 
• हिंगं 

METHOD

1. कोलंबी धुवून त्याला मेथी व हिंगं सोडून सर्व मसाले लावावे 
2. एका कढइत तेल घ्यावे . तेल गरम झाले कि त्यात मेथी दाणा व हिंगं घालावे.
3.  मसाला लावलेली कोलंबी त्यात घालावी व ते मिश्रण परतावे.
4. कोलंबी शिजण्या करिता कढइत थोडे पाणी घालावे 
5. झाकण लावून कोलंबी शिजू द्यावी.
6. पाणी आटले कि gas बंद करावा 
7. शक्यतो काचेच्या बरणीत ठेवावे.

Tip

हे लोणचे लोणचे एका आठवड्यात संपवावे 

Mix Vegetable Kadai

INGREDIENTS

• 1 TSP JEERA 
• 3 TBS OIL + 1 tbs ghee
• 1 ONION SLICED + 1 and half sliced onion for paste
• 1/2 TOMATO ROUGHLY CHOPPED  + 2 tomatoes sliced for paste
• 5 cashewnuts
• 2 small carrots cut into long pieces
• 1 capsicum cut into squares
• 1 semi boiled potato cut into squares
• 50 gms green peas 
• 100 gms paneer cut into squares
• 2 green chillies chopped
• 1 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp goda masala
• 1 tsp dhania powder
• 1tbp ginger garlic paste
• SALT TO TASTE 
• jaggery to taste

METHOD

1. Heat Oil in a kadai. Add 1 and half sliced onions and fry till they turn pink.
2. Add cashewnuts and saute.
3. Add  2 chopped tomatoes and cook for few minutes. Now put this mixture in a mixer grinder and grind it to make a fine paste.
4. Take all vegetables except potatoes and paneer and soak them in just enough water to cover them and microwave for 5 minutes to get them semi cooked. Do not throw away the water.
5. Now add little oil and little ghee in a kadai and fry paneer cubes in it. Once fried take out the paneer cubes and add jeera to it. Let the jeera splutter.
6. Add chopped green chillies and 1 chopped onion. Saute till onions turns pink.
7. Add ginger garlic paste and cook for 1 minute.
8. Add half chopped tomato and saute for a minute.
9. Add all the vegetables except paneer and fry for 2 minutes. 
10. Now add turmeric, red chilli powder, goda masala and dhania powder. Mix well.
11. Now add the water in which we cooked the vegetables and and the onion tomato paste we made in step 3. Mix well. 
12. Add the paneer.
13. Add jaggery as per your taste. 
14. Add salt.
15. Keep a lid on the kadai and let it cook for few minutes.
16. Serve with chapatis and rice.

Tip

You can use any vegetables of your choice.

Tomato Rice

Ingredients

• 1 tsp jeera 
• 3 tbs oil
• 1 onion sliced
• 1 tomato roughly chopped 
• 1 tbs tomato puree
• 1 tsp fennel seeds 
• Salt to taste 
• 1 wati rice
• 2 watis hot water 

Method

1. Heat Oil in a cooker. Add cumin seeds and let then splutter.
    
2. Add onions and saute until pink.
3. Add fennel seeds, tomato puree and tomatoes and cook for few minutes.
4. Add rice and mix well. Add salt. Let the mixture become a little thick.
5. Add hot water.
6. Close the cooker lid and let the rice cook till 2 whistles.
7. Serve hot.

Alu Wadi

आज आजीने अळूवड्या केल्या! मला आवडणारी पालेभाजी म्हणजे अळू  , ते सुद्धा फक्त वड्या ! आज मी कृती स्वतः पहिल्यांदा observe केली ! आता इथे  share करते !

Ingredients 

• १२ अळूची पाने / colocasia leaves
• 2 चमचे कोकामाचा कोळ (soak 4-5 kokams/aamsul in 2-3 spoons water for 20 min and then squeeze out the juice and discard the kokam )
• 1 1/4th cup chana dal flour/ besan
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp goda masala  (This is one of the major ingredients used in maharashtrian cooking. For recipe click here)
• Salt to taste
• 1 inch chunk of jaggery
• 
  

Method

1. Make a spreadable paste of the above ingredients except leaves.
2. Wash the alu leaves and trim off its stems.
3. Remove a thin layer off the central rib of the leaves to make them easy for rolling. 
4. Place the lip upside down on a flat surface and apply a thin layer of paste prepared in step 1. 
5. Put another leaf on top of this and apply more paste. 
6. Use 3-4 leaves of top of one another to get a good sized roll. 
7. Now we need a steamer/ modak patra 
8. fill some water in a steamer and place the inner jaali. 
9. Place a thick plastic bag on the jaali and then place the rolls and close the lid. 
10. Place the steamer on a burner and let it cook for about to minutes. 
11. Steaming alu wadi is ready. 
12. Cut these into pieces and serve hot. 
13. U may also shallow fry them later or give it a tadka with mustard seeds