Monday 5 May 2014

Bread Upma–A Delicious & Yummy Breakfast

All of you must have different types of Breakfast dishes of Bread, like: Bread Omelets, Bread Toasts, Bread Sandwiches, Bread Cutlets etc. But today I’m gonna share with you a yummy, delicious and quick to cook Breakfast recipe of Bread. It is so colorful, appealing and tasty to have. It is the Bread Upma. So have a try and enjoy…

  • 6-8 Slices of Bread (White or Brown)
  • 1 Cup of Sweet Corn
  • 1 Finely Chopped Medium Sized Carrot
  • 1 Big Sized Onion Chopped Finely Lengthwise
  • 1/2 Cup Green Peas
  • 1 Medium Sized Boiled Potato Cut into Small Cubes
  • 1 Finely Chopped Medium Sized Tomato
  • Fresh Finely Chopped Coriander Leaves to Garnish
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Pepper Powder
  • 1/2 tsp Red Chilly Powder
  • 1 tbsp Tomato Sauce
  • 1 tsp Lemon Juice
  • Salt to Taste
  • Oil to Cook
       For Tempering/Seasoning:
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Mustard Seeds
  • 2  Chopped Green Chilies
  • 1 Sprig Curry Leaves (Optional)
  • Cut the Bread Slices in to squares by discarding the Crust. You can keep the crust if you like.
  • Now heat the pan. Take 1 tbsp Oil  in the pan and roast the squared bread pieces slightly for better taste. You can add more oil if required.
  • Again take Oil in Pan and the Cumin Seeds, Mustard Seeds and once it starts splutters add the Curry Leaves, Sliced Onions and chopped chilies. Saute it for 2 mins.
  • Now add the Chopped Tomatoes, Carrot, Peas, Sweet Corn to the pan. Put the lid over the Pan and allow it to cook for 2-3 mins.
  • Add the Boiled Cubed Potato to it. Add the Salt, Turmeric Powder, Pepper Powder and Red Chilly Powder. Mix them well and cook for 2 more mins.
  • Now add the bread pieces and mix the pieces well with masala, so that all coated with the masala properly.
  • Now add the lemon Juice and toss them well. Garnish it with the Fresh Chopped Coriander Leaves.
  • Now your Bread Upma is Ready. Serve it hot.
Bread Upma

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Sunday 26 January 2014

Chhatu Besara– An Oriya Style Mushroom Curry with Mustard Paste Gravy

  • 1 Packet or 500 gm. Mushrooms
  • 2 Medium Sized Onions cut into slices
  • 2-3 Chopped Green Chilies
  • 2 Medium Sized Tomato cut into slices
  • 2-3 Dried Mango Slices(Ambula)/2-3 tsp. Dry Mango Powder
  • 2 –3 tbsp. Corn Flour Powder
  • 1 tsp. Mustard Seeds
  • 1 tsp. Cumin Seeds
  • 2 tsp. Turmeric Powder
  • 2 tsp. Red Chilly Powder
  • Salt to Taste
  • Oil to Cook
  • Fresh Cut Coriander Leaves for Garnish
      For Mustard Paste:
  • 2-3 tsp. Mustard Seeds
  • 2 tsp. Poppy Seeds
  • 1 tsp. Cumin Seeds
  • 5-6 Cloves of Garlic
  • 1 Green Chilly
  • Little Water
  • First of all the Mushrooms are to be cleaned properly before cooking. Wash the Mushroom properly and cut into cubes/pieces. Then dip these in water with 2-3 tsp. Turmeric Powder for 20 minutes to remove all the impurities.
  • Now drain the water completely. Add Salt, 1 tsp. Turmeric Powder, 1 tsp. Red Chilly Powder and the Corn Flour Powder to Mushroom cubes. Mix them well.
  • Now heat oil in a pan. Add the Mushrooms and keep frying. While frying, the Mushrooms will leave behind water. So keep frying till all the water drained out and the Mushrooms turn light brown in color. Then keep the fried Mushrooms aside.
  • In the meantime make the Mustard Paste with all its above said ingredients. Make sure that the paste should be fine and smooth.
  • Now heat oil in a pan in medium flame. Add Mustard seeds and Cumin seeds to it. Once the seeds start sputtering, add the chopped Green chilies.
  • Add the sliced Onions and fry them for till the Onions turn to golden brown.
  • Add Turmeric Powder, Red Chilly Powder and required Salt to it and keep stirring.
  • Add the Tomato slices to the mix and keep stirring till the tomatoes get smashed properly.
  • Now slowdown the gas and add the Mustard Paste to the cooked masala in the pan. Mix them for 5 seconds and add 2 cup of water immediately to it. Be ensure that the Mustard Paste shouldn’t get fried else it will create Bitter taste.
  • Now add the fried Mushrooms to the Mustard Paste gravy in the pan. Add the Dried Mango Slices/ Dry Mango Powder to it and mix them well.
  • Now cover the pan with lid and allow the Mushrooms to get cooked with the Mustard Paste gravy. Keep cooking for 5-7 minutes till the gravy turns bit thicker.
  • Now remove the lid and garnish it with fresh cut Coriander leaves.
  • Now your Mushroom Curry is ready. Serve it hot with rice or roti.

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Sunday 19 January 2014

Bread Pizza–Yummy Homemade Pizza on Tawa

Pizza is a Favorite dish of many, especially kids are fond of it. Now there are different brands pizza are available at market. But preparing of regular pizza at home is bit hectic because of it’s arrangements and procedure. You need Microwave Oven to prepare it at home, if you don’t have the ready made pizza base.

So today for all pizza lovers, I’m going to share a simple and an instant way of making pizza. It is Bread Pizza, which is very easy and can be prepared on Pan/Tawa without the use of Microwave Oven and you’ll find it yummy and delicious.


  • 6 Brown Bread Slices
  • 1/2 cup Small Paneer Cubes
  • 1/2 cup Boiled Sweet Corns
  • 1 Sliced Capsicum
  • 1 Medium Onion (chopped)
  • 1 Large Tomato (chopped)
  • 4 Sliced Mushroom
  • Butter for Toasting
  • Salt to Taste
  • 1 Pinch Sugar
  • Pepper powder
  • 2 Tbsp. Oregano Powder
  • 6 Tbsp. pizza sauce or tomato ketchup
  • 1 Cup Grated Mozzarella Cheese

  • Take a pan, heat butter. add vegetables and fry them till brown and soft. Add salt and sugar to the vegetables. Cook them till water evaporates.
  • Now take bread slices smear it with 1 tsp of butter followed by tomato ketchup or pizza sauce.
  • Now spread all the cooked vegetables and Paneer on the bread slices.
  • Season the bread slices with Pepper, Oregano and Salt(if required).
  • Then garnish the bread slices with lots of Mozzarella Cheese.
  • Now place a Pan/Tawa on the gas burner on low flame. Apply butter in the pan/tawa.
  • Place 2-3 bread pizza slices on the pan. Cover the pan with lid and cook on low flame till the cheese melts and the bread pizzas become crispy.
  • Now the Bread Pizza is ready to savor. Serve it with tomato ketchup.

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Friday 3 January 2014

Murgh Musallam – A Mughlai Style Chicken Recipe

  • 800gm to 1 Kg Chicken Whole
  • 3 Large Onions Finely Chopped
  • 1 Cup Yoghurt
  • 1 tsp. Turmeric Powder
  • 1/2 tsp. Red Chilly Powder
  • 1 pinch Nutmeg Powder
  • 2 tbsp. Ginger Garlic Paste
  • 1 tsp. Green Chilly Paste
  • 2 tbsp. Browned Onion Paste
  • 3 tbsp. Tomato Puree
  • 10 pcs Almonds/Cashew Nuts
  • 1 tbsp. Poppy Seeds
  • 1 spoon Desiccated Coconut
  • 1/2 tsp Cardamom Powder
  • 1 tsp. Garam Masala Powder
  • 2 tsp. Coriander Powder
  • 2 tbsp. Coriander Seeds
  • 3 tbsp Cumin Seeds
  • 6-8 Pcs. Cloves
  • 4 Pcs. Green Cardamom
  • 1 inch Cinnamon Stick
  • 2 Pcs. Bay Leaves
  • 2 Stands Mace 
  • Salt to Taste
  • Oil to Cook
  • First make a powder using 2 tbsp. Cumin Seeds, Coriander Seeds, Cardamoms, Cloves, Cinnamon and the Nutmeg Powder.
  • In a bowl mix together ginger-garlic paste, brown onion paste, green chili paste, red chili powder, turmeric powder, yogurt, salt and one tablespoon oil. Marinate the chicken in this above mixture for 2-3 hours in the refrigerator. 
  • Then fried the chopped onions till golden brown and become crisp and take them out from oil and keep aside.
  • Heat the pan and put some almonds/cashew nuts, poppy seeds, desiccated coconut, roast a little and pound them fine or coarsely ( as per your taste) . Don’t add water keep it dry.
  • Now mix these powdered masala well along with the powdered masala made in the first step.
  • Now heat oil in a non-stick pan and add the remaining cumin seeds, bay leaves and green chilies and sauté for a minute.
  • Now add the powdered ground spices masala and sauté it for 2-3 minutes, stir continuously.
  • Now add the chicken to it along with the marinade, tomato puree and salt to taste. Cook it for 10-12 minutes in medium flame.
  • Once the chicken change the color and the raw smell of masala has gone add the other powders(Coriander & Garam Masala powder) and fried onions( crushed the onions using your hand coarsely). Finally shimmer it for at least 15-20 min and occasionally stir and change the sides. Cook until chicken is tender.
  • Time to Cook depends on type of Chicken.
  • Now your Murgh Musallam is ready. Transfer it to serving dish and serve it hot with Naan/Tandoori Roti or Rice.

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Wednesday 25 December 2013

MALPUA – A Delicious and Famous Odia Sweet Dish

Malpua is one type of pancake, which is very famous in Odisha, Westbengal, Maharastra and Bangladesh. It is offered to Lord Jagannath in his Sakala Dhupa or Morning Food. As a sweet dish it is so delicious and can be served as a dessert or snacks.

For Batter
  • 1 ltr. Milk.
  • 1 cup Refined Flour/Maida
  • 2 tsp Semolina/Suji (For Crispiness)
  • 1 tsp Cardamom Powder
  • 2 tsp Fennel Seeds
  • 1 ripe Banana (well mashed)
  • 500 gms Ghee to Fry
For Sugar Syrup
  • 300 gms Sugar
  • Saffron Strands (Kesar)
  • Water Required
  • First take a pan and boil the milk, till it reaches a coating consistency level.
  • In the mean time prepare the sugar syrup. Keep aside around 50 grams of sugar and add the rest sugar to the water and make an one thread consistency sugar syrup.
  • Dissolve the Saffron Strands in a tablespoon of warm milk and add it to the Sugar Syrup.
  • Now cool the reduced boiled milk. Add the Refined Flour, Mashed Banana, Fennel Seeds, Cardamom Powder, Semolina and the rest of the sugar kept aside before. Mix them all well.
  • Keep in mind that the batter should not be watery, it should be bit thicker than the usual batter. Keep the batter aside for 1-2 hours.
  • Now take a flat-bottomed pan/kadai and heat the Ghee.
  • Now pour a little batter with a ladle to the ghee to form the Pancake or Malpua.
  • Keep frying in both the sides till it becomes golden brown color.
  • When both sides done, drain it properly and immersed it inside the sugar syrup. Soak it inside the syrup for 5-7 minutes.
  • Now your Malpuas are ready. Serve them hot.

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Sunday 22 December 2013

Moong Daal Vada – A Famous Gujarati Snacks

Daal Vada or Gujarat na Daal Vada, a famous Gujarati all time snacks to be enjoyed. It’s so yummy, crispy and delicious along with the combination of chopped onions and fried chilies. It’s on high demand especially during the Monsoon. If you’ve been to Gujarat and haven’t tried this, then you’ve missed a lot. So next time don’t forget to have a try of Gujarat na Daal Vada.

Since it’s my favorite snacks here at Ahmedabad, so I’m gonna share it for my followers.

For Vada Preparation:
    • 1 Cup  split Yellow Moong Daal
    • 1 Cup  split Green Moong Daal
    • 2/3 Cup Chana Daal
    • 1/3 Cup Whole White Urad Daal
    • 10-12 Fresh Green Chilies
    • 2-3" fresh Ginger
    • 8-10 Cloves Garlic
    • 1 tsp Ajwain seeds
    • 1 tsp Fennel seeds
    • 1 tsp Cumin seeds
    • 1/3 Cup Curry leaves
    • Pinch of Baking Soda
    • Oil for deep fry
    • Salt to taste
For Serving Purpose:
    • Green Chilies to Serve
    • 1 Big Size Chopped Onion to Serve
    • Lemon Juice
  • First Clean, wash and soak all the daals properly 6-7 hours. It’ll be better if you soak them overnight.
  • Then drain the water completely. From 2/3 of Chana daal, keep 1/3 Cup Chana daal separate. Mix Rest 1/3 Chana daal along with the other 3 daals.
  • Now place all the daals in a mixer/grinder and grind them all to a coarse mixture with the Green Chilies, Ginger and Garlic. Add some water if required, but be sure that the mixture is not runny.
  • Roast dry the ajwain, fennel and cumin seeds for few minutes on non-stick pan and then grind it and to the coarse daal mixture. Chopped the curry leaves and also add them to this mixture.
  • Now add required Salt and Soda and mix everything.
  • Now add the separate 1/3 Cup Chana daal to this mixture.
  • Now take oil required for deep frying in a pan and put it on low flame.
  • Make small balls from this daal mixture and put the balls in the heated oil one after another.
  • Fry the balls on a low-medium flame until they turn brown in color. The vada should be crispy outside and soft inside.
  • Now take out the Daal Vada balls from the pan, when they turn brown.
  • Fry Green chilies and sprinkle salt on them. Add lemon juice to the chopped onion.
Now your Daal Vada is ready. Serve them hot with the Fried Green Chilies and Chopped Onions. You can also try them with Ketchup if required.

2013-12-22 - Copy

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Saturday 21 December 2013

JackFruit or Kathal Masala Curry

The Jackfruit is a species that belongs to the Mulberry family (Moraceae), which is native to parts of South and Southeast Asia. It is also known as the national fruit of Bangladesh. It is well-suited to tropical lowlands & it’s fruits are the largest tree-borne fruit, which can grow up to 35-40kg in weight.

Artocarpus_heterophyllus_fruits_at_tree   JACKFRUIT

In India, people at different parts have named it in different ways. In Oriya it is called as “Panasa”, in Bangla it is called as “Kathal”, in KannadaHalasu”, in Malayalam “Chakka”, and in Marathi it is called as “Fanas”.

This fruit is so tasty and can be eaten in ripe as well as in unripe manner. Being a good source of dietary fiber its a particularly good option for vegetarians. The flesh is starchy and fibrous and the seeds are also edible.

Today I’m going to share my own prepared “Kathal Masala Curry”, which is a famous Indian Curry and hope you all will like it.


  • 500g Jackfruit/Kathal
  • 3 Onion finely chopped
  • 2 tsp ginger paste
  • 2 tbs garlic paste
  • Corn Flour Powder
  • Turmeric Powder
  • 1 tsp Cumin Seeds
  • 4 tsp Coriander Powder
  • ¼tsp Cumin Powder
  • 1 tbsp of Chicken Masala/Kitchen King
  • 1 tsp Red Chili Powder
  • 2 red tomato finely cut
  • Whole Garam Masala
  • Refined Oil to Saute and Cook
  • Finely chopped 3 Green Chilies
  • Salt to Taste
  • Fresh cut Coriander leaves
  • 1 tbs Soya Sauce
  • 2 tbs Tomato Sauce
  • 2 tbs Curd

  • First of all oil your hands well. Keep some oil handy while cutting the jackfruit, as you will need to smear your palms with oil from time to time.
  • Oil prevents hands from getting sticky and itchy. Peel the jackfruit and slice into rounds of desired thickness.
  • Slice rounds into halves, and remove any thick stem in the center, before cutting slices into smaller cube or bite pieces. Do not wash. Scrape any dirt off.
  • Then in a pressure cooker take required amount water and add the jackfruit bites/cubes along with 1tsp Salt and and 1 tsp Turmeric Powder and boil it till the cooker gets 1 whistle. This is being done to remove or subside the Astringent taste of the Jackfruit.
  • Then take a bowl and take out the boiled jackfruit cubes from the pressure cooker put inside the bowl. Add 4-5 tbsp Corn Flour Powder, 1 tsp turmeric Powder, 1 tsp Red Chilly Powder, 1tsp Coriander Powder to it. Mix all these well and keep aside for 15-20 minutes.
  • Take 2-3tbs of refine oil in a pan on medium heat. Add the marinated jackfruit cubes and saute it for 4-5 mins and then keep aside the fried cubes.
  • Take 6-7 tbs oil in the Pan. Once the oil gets heat and the Cumin Seeds to it.
  • When spluttering stops add finely chopped onion and green chilies & keep frying till the onions turned to golden color.
  • Add Ginger, Garlic paste, Coriander Powder, Turmeric powder, chili powder and fry.
  • When the raw smell is gone add cut tomato and salt.
  • Keep stirring the masala cooking till it leaves oil around it and all the tomato pieces get smashed completely.
  • Then add the Chicken Masala/Kitchen King Masala to it and keep stirring for 2-3 mins. more.
  • Then add 1tbs soya sauce, 2tbs tomato sauce & keep on stirring.
  • Then finally add the 2tbs curd in to masala mix it well and keep it covered with a lid on low flame for 2mins more.
  • Then remove the lid stir the masala once and then add the fried/sauted  Jackfruit cubes to the masala and mix them all properly.
  • Now add 2-3 cup of water and put the garam masala powder to it and bring to boil.
  • Cook for 4-5 minute then garnish with fresh cut Coriander Leaves.
Now your Kathal Masala Curry is ready to enjoy. Serve it hot with Chapati/Roti or Rice.
2013-12-20 - Copy                                                               KATHAL MASALA CURRY

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Wednesday 18 December 2013

Everyday Foods that Can Kill Someone

A lot of foods in our daily diet are actually poisonous and can be dangerous for our life. Being alert about what you eat is really important as sometimes, even a seemingly regular food can turn fatal. Here are some foods that can actually kill someone.
fruits that can kill you

  • Cashew: A poisonous chemical named urushiol present in raw cashew, can lead to death of a person. The ones that are available in the market are not in their raw form as they are steamed before being packed for consumption.
  • Almonds: Just like cashew nuts, almonds are also considered to be extremely poisonous if not treated before consumption. The most flavoursome almonds bitter almonds have the strongest scent and are the most popular. But the demerit is : they are full of cyanide. So before consumption, bitter almonds must be processed to remove the poison.
  • Potatoes: Potatoes are the most common vegetable but its plant is really very poisonous. Everything except the bulbs, that we consume, is extremely harmful. If you consume the leaves of the potato plant in excess quantities it can prove to be fatal.
  • Mushrooms: Toadstools are poisonous mushroom that must not be eaten. Mushrooms that are found in the wild are the harmful ones and can cause grave damage to the body. However, you must take note of the fact that not all mushrooms are poisonous. Mushrooms of unknown origin should be considered dangerous to eat.
  • Rhubarb: Rhubarb is a plant with edible and flavoursome stems which are used as a part of a number of desserts. However the leaves of this plant contain an acid which is very harmful in nature.Being observant about the quality and nature of food you consume is particularly imperative. Having complete knowledge and information about unusual foods is another important point to be taken care of.Rhubarb is a very underrated plant – it produces some of the nicest tasting puddings and is incredibly easy to grow at home. Rhubarb is something of a wonder plant – in addition to an unknown poison in its leaves, they also contain a corrosive acid. If you mix the leaves with water and soda, it becomes even more potent. The stems are edible (and incredibly tasty) and the roots have been used for over 5,000 years as a laxitive and poop-softener.
  • Cherries: The tiny little red fruit is enjoyed by most people and used in a number of ways. However, the seed of the cherry is poisonous in nature. It releases hydrogen cyanide in your body. You might feel uneasy, dizzy or even vomit. Extreme reactions include convulsions, kidney failure and heart related problems.When the seeds of cherries are crushed, chewed, or even slightly injured, they produce prussic acid (hydrogen cyanide). Next time you are eating cherries, remember not to suck on or chew the pip.
  • Apple seeds: The fruit that actually keeps the doctor away has poisonous seeds that contain cyanide. However, the level of cyanide is low and does not cause extreme reactions. But health experts do not recommend eating apple seeds.Like the previous two items, apple seeds also contain cyanide – but obviously in much smaller doses. Apple seeds are very often eaten accidentally but you would need to chew and consume a fairly high number to get sick. There are not enough seeds in one apple to kill, but it is absolutely possible to eat enough to die. I recommend avoiding apple eating competitions! Incidentally, if you want to eat an apple and find a worm in it (and hopefully not half a worm), you can drop it in a bowl of salt water which will kill the worm.

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