SUBWAY STYLE FOOT-LONG RECIPE

SUBWAY STYLE FOOTLONG RECIPE

Who has not eaten and relished a subway foot long!

It’s my personal favorite of all the fast foods available. Healthier than a lot of other options, full of veggies and tasty sauces, a sub does give a full meal in one. So, this time I decided to make it at home. Fresh salad and the patty made from previous night’s dinner leftover.

Presenting!!!

Rice ‘n’ Cheese Sub

Made these yummy multigrain rice and cheese sub patty from the dinner leftovers and clubbed it along with lettuce, cucumber, tomato, onion and flavored with thousand island sauce, mint sauce, mustard sauce and salt and pepper to make the yummy and healthy rice and cheese sub.Todays breakfast along with our summer favorite mango shake.

Serves: two 6” foot longs

Cuisine: Fast food

Ingredients:

Multigrain footlongs-2

Cucumber (cut in rounds)-1

Tomato(sliced)-1

Onion (sliced)-1

Lettuce (small)-1 or 6 leaves

Thousand island dressing or any sandwich spread.

Mint sauce to taste

Mustard sauce to taste

Few chili flakes and Italian herbs to sprinkle.

Amul cheese slices-2

Tomato ketchup/ hot n sweet sauce-2 tbsp.

For patty:

Leftover boiled rice: 2 tbsp.

Boiled potato: 2 medium mashed

Kadhai paneer or any dry paneer (cottage cheese) vegetable: ½ cup( used my leftover)

Fresh Bread crumbs: 1/4 cup

Salt to taste

Fresh paneer: 4 tbsp. ( I had some lying in the fridge)

Oil for frying

Method:

1.  For patty: mix together, boiled and mashed potatoes, paneer (cottage cheese) veggie, rice and fresh paneer along with bread crumbs. Season it with some salt to taste. Mix well and make small patty like balls and flatten them a bit with your hands.

2.  Heat oil in a skillet and fry these on medium to high flame till done. Keep aside.

3.  Now, to assemble the foot-long, cut the foot-long into half lengthwise. Spread some thousand island dressing. Place lettuce leaves .Now put cucumber rounds as many as you wish. Put some onions and tomatoes on top .On the other side place some amul cheese slices cut into half’s and then put the prepared patties and press them a bit with your hands.

4.  Top it with some chili flakes, Italian herbs and tomato ketchup or hot n sweet chili sauce. Fold in and relish this yummy subway style veggie RICE ‘N’ CHEESE sub.

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RECIPE :KIDS TIFFIN OPTIONS.....yummy and healthy recipes

KIDS SPECIAL TODAY-Tiffin Ideas

Do you also face THE toughest question in your mind everyday!! 

What to send for TIFFIN today...
Well like many ,my 6 yr old too has very defined tastes now and after exploring various egg options,he having them n now  rejecting....."mama please no egg thing now please!!..n no porridge n no poha...n no ...bla bla bla"....huhhh..
OK...The struggle begins!!..Am sure lot of you would relate to this situation.
Now, with his changing moods about food..i will have to keep changing the tiffin options too...
So here i was with a new beginning of LUNCH BOX BLUES...but thankfully satisfied the monsters tummy....lol.
Surprise!!!!
Hey boy...you have got  your favourite Samosa...Idli..n butter jam bread...but a new kind-pinwheel butter jam roll.WHAT??REALLY??...WOW....
Sigh!!!
You must be thinking...so whats great about that. Now, as a mother when you cant convince them...Trick them.
So did i. The samosa had all healthy vegetables and a bit of potato for disguise as filling...and the Idli was a Corn -onion- carrot  Rava idli...with hidden mix of almonds n walnut....Aha....health on the platter again...
Feeling Satisfied!

He is happy that he had his favourites  n mama elated to serve him healthy food yet again.so friends here is the Tiffin option no. 1.

*Potato Vegetable Samosa with the goodness of wholewheat.
*Corn -onion-carrot  Rava Idli with the goodness of almonds and walnuts served with a yummy instant coconut chutney....yummy n healthy treat for you kids.
Butter Jam pinwheel rolls...to pamper...

Mini Samosa Recipe:

Ingredient:

Maida/All purpose Flour: ¾ cup

Wholewheat Flour: ¼ cup

Clarified butter/Ghee: 2 tbsp

Refined Flour: 1 tsp

Carom seeds/Ajwain: ½ tsp

Salt: ½ tsp

Filling:

Potatoes:2

Peas: ¼ cup boiled

Cabbage: 4 tbsp chopped
Capsicum: 3 tbsp
Kaju: 1 tbsp chopped and roasted
Beans(cooked):1 tbsp
Spinach leaves: chopped 1  tbsp

Jeera: ½ tsp

Ajwain: ¼ tsp

Chaat Masala: ½ tsp
Salt to taste

Method:

1.  First Prepare the Filling: Heat oil. Add jeera ,ajwain.Add all the masalas and salt and now add potatoes and peas and all other vegetables.Cook till soft.Add roasted kaju.
2.  Keep aside to cool.
3. Now In a bowl, take maida and wholewheat flour.Add salt and carom seeds and clarified butter or ghee.Rub I nicely with your hands and mix well.Now, add water one tsp at a time and knead it into a medium hard dough.Cover and keep aside for 15 minutes.
4.  Now, the dough is ready.With a soft hand knead it a bit to mix well.Make lemon sized balls of equal proportion.Meanwhile keep oil for deep frying in a kadai/wok.Now, roll the balls into a thick  roti.Cut them from the centre .Take one piece at once and apply water on all sides.Keep filling in the centre and fold both corners meeting in the centre and stick them together.Press gently with your hands to stick together.Now slide them into the kadai.Now, the secret of a crispy samosa lies within the right frying technique.As soon as you slide the Samosas into the oil reduce the flame to low and let them cook.That means heating the oil on high and when you slide the samosa in simmer and cook.This will ensure  that there are no boils on the surface and it gets cook deep within.
5. Serve hot with any chutney.

Carrot-Corns-Onion Rava Idli Recipe:

RAVA MASALA IDLI RECIPE…

With the good ness of Corns, Carrot, Almonds and Walnuts

…served with delicious INSTANT COCONUT CHUTNEY…

 Idlis have been 

Ingredients:

For IDLI:

Rava-1 cup

Dahi-3/4 cup

Salt-1/2 tsp

Spring Onion-1/2 (only white portion.) medium

Oil – 2 tbsp to roast sooji/rava

Sambar Powder: ½ tsp

Tempering and fillers:

Mustard Seeds-1/4 tsp

Kadi Patta-7-8 leaves

Carrot: 1 chopped

Corns: boiled ¼ cup

Almonds & walnuts mixed ground fine: 2 tbsp

ENO Fruit Salt: 1 tsp

Water: 1/2 cup + if needed to make the right consistency.

Garnish:

Chutney Powder/Gunpowder masala: 1 tbsp

Ghee/Oil: 1 tbsp

Peanuts: as needed

Kadi Patta/Curry Leaves: 10-12 baby leaves

Coconut Chutney:  Click for Recipe.

Method:

1)     Take 2 tbsp oil in a pan and add rava, ground nuts. Roast till it leaves aroma and is golden in color.

2)     Take this out in a bowl and let it cool. Meanwhile take 2 tbsp oil again in the panAdd chopped onions, carrot and corns.Cook for 5 minutes and add 1 tbsp of water and cover. Cook on simmer for about 5-7 minutes or until soft.

3)     Add this mix to the roasted rava.

4)     Prepare tempering.Heat 1 tsp oil.Add mustard seeds and curry leaves.Let it splutter and add to the rava mix.

5)     Once the rava mix has cooled add dahi, salt,  water for consistency.Now,mix well and leave this aside for 15 minutes.The Rava will soak enough water will appear thick.

6)     Finally, in a idli maker /pressure cooker without whistle heat water and bring to boil.Let it simmer.

7)     Now,in the Rava mix add ENO fruit salt and water as much needed for the right consistency .Mix and immediately pour in the idli moulds.Put one peanut each on every idli.

8)     Steam this for about 10 minutes and close.Let it cool a bit and then unmould with the help of a knife.For garnish Heat ghee in a pan,add chutney powder and switch off flame and Apply little over every idli.

Enjoy Your healthy Masala Rava Idlis with coconut Chutney.

Pinwheel Sandwitch Recipe:

Simplest to prepare and loved the most.

Makes 4 pinwheels.
Youll Need:

Bread slices: 2 
Jam of your choice
Butter: Amul

Method:

1. Cut the sides of the bread.Now, roll the bread slices with a rolling pin .Roll them as thin as possible.
2. Now apply butter (cold) on one layer and jam on anoher.
3. Keep jam layer over buter layer not facing eachother.
4. Now, start rolling and roll it into a cylindrical form.
5. Cut them into small pieces and serve.

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Corn-Carrot-Onion Rava Masala Idli recipe with the goodness of Almonds & Walnuts

RAVA MASALA IDLI RECIPE…

With the good ness of Corns, Carrot, Almonds and Walnuts

…served with delicious 

INSTANT COCONUT CHUTNEY…

Ingredients:

For IDLI:

Rava-1 cup

Dahi-3/4 cup

Salt-1/2 tsp

Green chillies-1 chopped (optional)

Spring Onion-1/2 (only white portion.) medium

Oil – 2 tbsp to roast sooji/rava

Sambar Powder: ½ tsp

Tempering and fillers:

Mustard Seeds-1/4 tsp

Kadi Patta-7-8 leaves

Carrot: 1 chopped

Corns: boiled ¼ cup

Almonds & walnuts mixed ground fine: 2 tbsp

ENO Fruit Salt: 1 tsp

Water: 1/2 cup + if needed to make the right consistency.

Garnish:

Chutney Powder/Gunpowder masala: 1 tbsp

Ghee/Oil: 1 tbsp

Peanuts: as needed

Kadi Patta/Curry Leaves: 10-12 baby leaves

Coconut Chutney:  Click for Recipe.

Method:

1)     Take 2 tbsp oil in a pan and add rava, ground nuts. Roast till it leaves aroma and is golden in color.

2)     Take this out in a bowl and let it cool. Meanwhile take 2 tbsp oil again in the panAdd chopped onions, carrot and corns.Cook for 5 minutes and add 1 tbsp of water and cover. Cook on simmer for about 5-7 minutes or until soft.

3)     Add this mix to the roasted rava.

4)     Prepare tempering.Heat 1 tsp oil.Add mustard seeds and curry leaves.Let it splutter and add to the rava mix.

5)     Once the rava mix has cooled add dahi, salt, green chillies, water for consistency.Now,mix well and leave this aside for 15 minutes.The Rava will soak enough water will appear thick.

6)     Finally, in a idli maker /pressure cooker without whistle heat water and bring to boil.Let it simmer.

7)       Now,in the Rava mix add ENO fruit salt and water as much needed for the right consistency .Mix and immediately pour in the idli moulds.Put one peanut each on every idli.

8)     Steam this for about 10 minutes and close.Let it cool a bit and then unmould with the help of a knife.For garnish Heat ghee in a pan,add chutney powder and switch off flame and Apply little over every idli.

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RECIPE :Samosa...the best samosa recipe

Samosa…..

A fried or baked pastry with savoury filling.

The filling usually consists of potatoes,peas and condiments.There are vegetarian as well as non-vegetarian fillings done.I always thought that Samosa must have had an Indian origin.To my surprise, I found that it initially originated in the middle east as early as in the 10^th Century and was called sambosa. Interestingly,they came to India with the middle eastern cooks ,which were brought here during the mughal era. Well their origin may be middle eastern and eaten in the whole world,but the love for Samosas in the whole country in truly Indian.Here in India, its majorly a vegetarians treat and potato beings the main filling.

I personally am just a samosa lover.I just keep finding a reason to cook them or order.But as mentioned in my earlier posts RAINS just bring these in my kitchen automatically.Anyone who knows me well, knows that if its raining you can surely visit my kitchen and get yourself a yummy samosa treat.

Preparation time: 15 min
Cooking time:7 min
Total Time:22 minutes
Recipe Category: Indian snacks

Serves: 8 mini/5 Big

Ingredient:

Maida/All purpose Flour: ¾ cup

Wholewheat Flour: ¼ cup

Clarified butter/Ghee: 2 tbsp

Refined Flour: 1 tsp

Carom seeds/Ajwain: ½ tsp

Salt: ½ tsp

Filling:

Potatoes:2

Peas: ¼ cup boiled

Green Chili:1 chopped

Jeera: ½ tsp

Ajwain: ¼ tsp

Amchoor powder: ½ tsp

Saboot Dhania/Coriander seeds:1 tsp dry roasted n crushed

Garam Masala: ¼ tsp

Red Chili Powder: ½  tsp or to taste

Asafoetida/Hing: 1/8  tsp

Method:

1.  First Prepare the Filling: Heat oil. Add jeera ,hing,ajwain,green chilies,saboot dhania seeds/coriander seeds.Add all the masalas and now add potatoes and peas.Sprinkle some water over it and simmer.Cover and cook for 5 minutes for the masalas to mix well.
2.  Keep aside to cool.
3. Now In a bowl, take maida and wholewheat flour.Add salt and carom seeds and clarified butter or ghee.Rub I nicely with your hands and mix well.Now, add water one tsp at a time and knead it into a medium hard dough.Cover and keep aside for 15 minutes.
4.  Now, the dough is ready.With a soft hand knead it a bit to mix well.Make lemon sized balls of equal proportion.Meanwhile keep oil for deep frying in a kadai/wok.Now, roll the balls into a thick  roti.Cut them from the centre .Take one piece at once and apply water on all sides.Keep filling in the centre and fold both corners meeting in the centre and stick them together.Press gently with your hands to stick together.Now slide them into the kadai.Now, the secret of a crispy samosa lies within the right frying technique.As soon as you slide the Samosas into the oil reduce the flame to low and let them cook.That means heating the oil on high and when you slide the samosa in simmer and cook.This will ensure  that there are no boils on the surface and it gets cook deep within.
5. Serve hot with sweet imli chutney: I have a recipe posted on my blog for the Imli Chutney.

 Please click on link for the recipe.Sweet Imli Chutney. 

RECIPE :Dahi Bhalla Recipe,easy no fail recipe,market style.

Dahi Bhalla Recipe

…..easy, no fail…fool proof soft and spongy Dahi Bhalla!

This yummy chaat snack does not need any introduction .There are many recipes on float on the web for this north Indian delight. These delicious balls dipped in curd and garnished with my favorite sweet Imli chutney are always welcome in my house. Some guests expected…a lunch or a dinner planned with friends and family or just to celebrate RAINS…I can cook these delectable vadas anytime of the year, with or without reason. Rains have a special connection with these and a very important reason for me to make these and a few other snacks like Samosas ,Bread Pakora…delish!! Umm…Anyways many would agree with me that being a delhiwala chaats are a must on our menu. Dahi bhallas are an extremely popular dish served in various ways and garnish. They are sometimes used as even fillings like in Rajkachoris.  However simple they look, it can still be tricky sometimes to cook them perfectly.The secret of cooking perfectly soft and spongy Dahi bhalla rests into a perfect beating to have them filled nicely with air. Fermentation too helps in achieving the right sponge.I also make them instantly sometimes.Like soaking the Dals for about 2 hours and after a fine grind ,beating them for about 10 -15 minutes to get that nice fluff in the batter and straight into the oil for frying.This time around, I had time and had planned them little ahead.I soaked the dals in the afternoon,around 14:00hrs.Then around evening say about 8:00pm ,I ground them to a fine thick paste with very little water.So,this means the dals were soaked for about 5-6 hrs.Post grinding,beat them with an electric mixer well ,season them and leave them overnight to ferment.And the results are praiseworthy.Fermentation enhances the flavor many folds.Now, may I say this is one of those recipes which do well in both the methods,instant as well as with time. I must mention the chutneys here.They have a big role to play in enhancing the tastes of these dahi bhallas many folds.So, enjoy the recipe and do make these easy and fail proof method of dahi bhallas.

Preparation time: overnight
Cooking time:10 min
Recipe Category: Indian snacks/accompaniment.

Serves: 28 bhallas

Ingredients:

For Bhalla:

Udad Dal:1 cup

Moong Dal: 1/2 cup

Chana Dal: 1/2

Ginger: chopped 1 tbsp

Green Chillies : chopped

Raisins: 2 tbsp

Dahi:

Dahi/Curd: of 1 ltr milk home made/or 1Kg market bought.

Cream :1/2 cup

Sugar : 2 tbsp

Sweet ImliChutney- click for recipe.

Garnish:

Sev : ½ cup

Mixed Bhel/All in one namkeen (optional): ¼ cup (chili or salted as per preference)

Ginger: Slivers 2 tbsp

Coriander Leaves: 2-3 tbsp

Pomegranate Seeds:  3 tbsp /Optional

Roasted Cumin Powder: ½ tsp

Chaat Masala/Mixed masala: a pinch or two.

Salt : Just little as Bhalla and dahi are both seasoned.

Red chili powder: 2-3 pinch

Method:

1.       Soak the Dals for minimum 2 hours if you are preparing at a short notice.Otherwise, soak the dals a day before for about 4-5 hrs.Then drain excess water if any and just grind the dals with 2-3 tbsp of water to ensure a thick paste.

2.       Grind to a fine paste.

3.       Leave it in a warm place to ferment overnight.

4.       In the morning, Beat the fermented mixture nicely until fully and looks bit pale in colour. The fermentation will not look like double in size, but the taste does enhance. Add grated or chopped ginger, green chillies, salt and raisins. Mix well and fry small balls on medium flame.

5.       Once, fried take a bowl full of water and put the bhallas straight into the water from the kadai/wok.

6.       If you are making them ahead of time, then keep then aside and soak them in warm water an hour before serving.

7.       How to plate: Take a bhalla at a time and squeeze and drain the excess water with your hands. Place them in the serving dish. Pour the thick creamy curd over it. The bhallas soak a bit of curd so make sure you put enough to have a bit extra curd for individual serving. Garnish with imli chutney, green chutney(optional),salt, mixed masala or chaat masala,red chili powder,bhuna jeera, sev, all in one namkeen ,pomegranate seeds, ginger slivers.

Enjoy these chatpata melt in mouth  bombshell. It’s a all time hit for any occasion.

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Seer Fish Tikka recipe

SEER FISH TIKKA

It's Raining Men! Hallelujah! On a cold rainy day what better than FISH TIKKA.... .with hot garlic  green chilli and coriander stick dip and radish salad. A simple Seer/ Anjal/ Surmai Fish tikka perfect when you have kids around as its a bone free fish.Its a sea fish and is one of the best serves.Its a hot favourite at our house. I sometimes think why is only radish served with fish.Maybe because of its pungent and sweet flavour......but nothing else tastes as good especially when a hot garlic green chilli coriander stick dip is served alongside. This is one food that i don't need  a disguise to feed my son...hahaha...so i call it EASY  FOOD .He just loves it and otherwise not a chilli food lover , he make each piece dive into this chilli garlic dip before it goes right into his mouth.... This one especially is so easy and fast to prepare that its a regular at our place in winters.With many recipes floating  around for fish tikka...this is our take on it!!! And we just love this one..SIMPLE PLEASURE!!!

Ingredients:

 Surmai fish -1 kg

 Besan -2-3 tbsp

 Salt-to taste

 Red chilli powder (degi)-1 tsp

 (i used degi mirch. Use as per taste If you prefer more spicy you may add kashmiri mirch) 

 Garam masala-1 tsp 

 Coriander powder-2 tbsp

 Ajwain seeds-1/4 tsp

 Haldi 1/4 tsp

 Italian seasoning - optional

 Mustard oil for frying.

 Hot Garlic coriander stick dip:

Use the stems of coriander leaves which normally goes waste.

250 gm coriander stems.roots removed

6-7 garlic cloves 

1" ginger 

1 onion small 

3-4 green chillies spicy ones(adjust to taste) 

Salt to taste

 Lemon juice

 1/2 lemon

 Grind everything to paste except lemon juice. Taste for salt and add lemon juice.pour to serve.

 For radish salad:

 Salad leaves

 2 Radish grated 

2 Lemon juice 

1/2 lemon

Method:

•  In a small bowl mix together besan ,ajwain and spices together. 
• Wash fish well and drain the water. 
• Dab with a kitchen towel for extra water.
•  Marinate with the besan mix for 1/2 hour.
•  Take mustard oil in pan and shallow fry each of the piece turning to all sides well.
•  Garnish with Italian seasoning and lemon juice.
•  Serve hot with radish salad and hot garlic chilli dip.