Bread Halwa Recipe by Rati srivastava

Ingredients for Bread Halwa

1. Bread slices – 10
2. Milk – 600 gms. (3 cup)
3. Ghee – 3-4 table spoon.
4. Sugar – 80-100 gms. (1/2 cup)
5. Cashews – 10-12 (chopped)
6. Almonds – 4-5 (chopped)
7. Cardamom – 3-4 (peel and grind)

Method – How to make Bread Halwa

You can use any quality of bred to make Halwa. Take maida or wheat bread any of the quality that you like. You can also use multigrain bread. Every quality has its own unique taste.

Break the bread into small pieces. Take a pan and heat 1 table spoon ghee into it. Put the bread pieces into the ghee and roast it on medium flame

Once the bread gets roasted, put milk and sugar to it. Stir the halwa continuously and press the bread pieces with the ladle to break them into tiny pieces. Pour 1 table spoon ghee into the pan and cook the halwa. Save some cashews and put the rest into the pan along with almonds and cardamom. Mix the ingredients well with the halwa.

Bread Halwa is ready. Take it out in a serving dish and garnish with cashews and ghee.

Thanks to Rati srivastava for contributing Bread Halwa Recipe to theindianfood.net

Bread pizza recipe by Rati srivastava

Ingredients:

• 4 Bread Slices

• 1 Capsicum (sliced)

• 1 Tomato (sliced)

• 4 Mushrooms (sliced)

• 2 Onions (sliced)

• 1 tbsp Butter

• 4 tbsp Mozzarella Cheese (grated)

• 1 pinch Salt

• 1 pinch Sugar

• 2 tbsp Pizza Sauce

How to make Bread Pizza:

Heat butter in a pan. Add vegetables to it and fry them until brown and soft.

Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.

Take a bread slice and smear it with pizza sauce.

Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.

Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.

Bread Pizza is ready to savor. Serve it with tomato ketchup

Thanks to Rati srivastava for contributing Bread pizza recipe to theindianfood.net

From the desk of Sasmita Pattanaik - My favorite hobby and past time is to make food and since my husband is diabetic I have to look after his diet strictly. Here is a dish with taste and good health.

Oat Idly served with Green Chutney by Sasmita Pattanaik

Serve: 4

Ingredients-
For Oat Idly:

1. 2 Cups of Oat Meal

2. 1 Cup of Semolina

3. 1 Cup thick Yogurt

4. Half Cup Water

5. Half table spoon Salt

6. 2 table Spoon ENO

7. 1 table spoon Olive oil/ refine oil

8. 1 tea spoon mustard seeds

9. 4-5 Curry leaves

10. 2 Green Chillies

11. 1 pinch of Asafoetida

For Green Chutney:
1. 1 cup chopped coriander leaves

2. 2 Garlic Cloves

3. 2 Green Chillies

4. Salt to taste

5. 1 table spoon lemon juice

6. 1/4th Cup of water

Method/ Preparation:
One of the most easily made dishes, almost ready in 15 minutes. This is a definite meal for people on strict diet, eat as much as you want with no worries.

OAT IDLY-

Take a bowl, pour 2 cups of oat add water, yogurt, semolina and ENO to it. Then add salt to taste, mix the batter to make a thick paste. Pour the batter into the Idly cooker and leave it to cook for 5 minutes on high flame.

After 5 minutes on high flame, leave it to cool for 5 minutes. Then remove the prepared Idly from the cooker and cut each idly into four pieces. Take a frying pan on medium heat and put 1 table spoon Olive oil. Leave it to heat, mean while cut green chillies. Then put the mustard seeds, curry leaves and the chopped green chilly into the pan and fry them along with a pinch of Asafoetida for 1 minute.

Then add the idly pieces into the frying pan and saute for 1 minute.

Serve hot ready to eat.

GREEN CHUTNEY-
Take all ingredients in a mixture jar and make a fine paste.

Serve the hot made oat idly with the delicious green chutney.

Thanks to Sasmita Pattanaik for contributing Oat Idly served with Green Chutney Recipe to theindainfood.net

Chaulai ka saag recipe or Amaranth is nutritious and healthy for your health

For 4 persons

Ingredients
500 gms Chaulai (washed, chopped)
1/2tsp cumin seeds
10 garlic cloves (chopped)
2 tbsp mustard oil
1/2tsp salt (as to test)

Method
Heat 1 tbsp of oil in a heavy bottomed frying pan in medium flame, add cumin seeds as it becomes brown add garlic after 30 seconds add Chaulai and salt, stir well, fully cover it, lower the flame, cook it for 10-12 minutes, open the cover, increase flame and add remaining 1 tbsp of oil, cook till the water evaporates with continues stirring, after 3-5 minutes saag separates from the pan saag is ready.
Take it with chapatti.

Instant Shikanji Recipe by using citric acid, citric acid or also know as nimbu ka sat is commonly used by hotels and restaurants in food and drinks, keep the Ingredients mixture in air tight jar and can be used for 25-30 days.

Ingredients
250 Gms sugar
50 Gms citric acid (nimbu ka sat)
2 tsp cumin seeds (roasted)
1 tsp peeper (roasted)
2 tsp black salt (as to test)

Method
Grind all the ingredients to a smooth powder.
Preserve this powder in an air tight jar.
For one glass of shikanjee,
Take 3 tsp of the powder, crushed ice, and little amount of water as required in a glass, stir very well.
Shikanjee is ready.
This powder may be preserved for 25-30 days.

The Gulab Jamun is also known as Kala Jamun, It is a very testy and delicious Indian sweet, The Gulab Jamun is also very popular sweet dish of Kolkata. Learn easily How to Make Gulab Jamun  at your Home…

Serve: 5 Person

Time: 1 hour

Ingredients

• 2 cups Khoya (available in Indian Stores)
• 3/4 cups Paneer (Indian cottage cheese)
• 2-3 tbsp plain flour
• 1/2 tsp cardamom powder
• milk to bind, approx 1-2 tbsp
• 2 1/2 cups sugar
• 4 cups water
• pinch of saffron
• few drops of rose essence ( optional)

Method

Mix the Khoya and Paneer properly, Add the flour,cardamom powder and mash them all together till everything gets combined well.

prepare the sugar syrup.

Now make small balls from the mixture, Heat Ghee OR vegetable oil and put the small balls in it, keep the heat lower and fry them till they become brown. Now take out and drop them in the syrup immediately. Keep them aside and allow to cool the gulab jamun naturally.