Chili cheesy Toasty is very simple recipe and quick to make.Can be a best at breakfast,or at snack time or also when working people sometimes come late home and don't have much time to cook dinner so cheesy toasty is also a best options.Its again a snack were very limited ingredients are used yet so yummy .
The main ingredients involved are the onions and cheese,you can use any cheese for the toasty.The cheesy melt,the raw onion crunch and the spice of the green chili just creates a awesome small cheesy bites.
2 Green chilies chopped
1/2 Cup of yellow/red/green peppers julienne
Butter for spreading
Method
First toast the bread in toaster or on pan from both the sides,than apply butter,spread the bell peppers Julianne,onions and green chilies chopped on the toasted bread slice.
Than sprinkle lot of cheese grated on top.
Place the bread slices on the pan and toast it again by covering it with lid so the cheese melts.
Server hot with tomato ketchup .
Note: do not microwave wave because it will soften the bread,cheesy toast should be toasted well so you can feel the crunch.
Methiwale Chawal(fenugreek rice) is a from Sindhi cuisine ,its very simple to make with main ingredients basmati rice and fenugreek leaves.I found this recipe very very simple with very limited ingredients with less time.
Servings 4-5
Total Preparation Time : 30 min
Cooking time :15 min
Ingredients
11/2 Cup Basmati rice soaked and drained
2 Cups chopped fenugreek leaves
1 Medium chopped onion
2 Tablespoon oil
2 Tomatoes chopped
1 Tsp Cumin powder
1/4 Turmeric powder
1 Tsp coriander powder
1 Tsp chili powder
Salt to taste
Method
Heat oil in pan,once heated add oil than add cumin seeds and chopped onions and then saute till translucent.
Add fenugreek leaves and mix well.Add salt and again saute for 2-3 min.
Add tomatoes ,turmeric powder and coriander powder and mix well.Add rice and 3 cups of water and chili powder and mix well.Than cook on medium flame till rice is cooked.
Batata Vada is one of the India street food and more famous in streets of Mumbai. Batata translates to potatoes and Vada to fried dumplings. So you can sum up together and say its a Batata Vada is a spicy potato filling coated with chickpea batter and deep fried until golden brown.This Potato fritters can be best served with hot spicy green chutneys or and other savory chutneys including tomato ketchup.
Although it considered as famous snack from Mumbai streets but its also popular snack through out India .The only difference can be in the flavours otherwise the method and preparation remains the same. If you ever visit southern Part of India then it will be called as Aloo Bonda,if you are in Goa you will hear people call it Batat Vada.
How the Batata Vada's are prepared.
1.First Make sure to boil the potatoes well so while mashing you do not find any hard parts.
2.The potato bhaji or the stuffing is not liquidity but should be thick in consistency so you can shape it into round balls or patti.
3.The Chickpea batter shouldn't be liquidy .It should be thick enough to coat the potato balls.
4.Oil shouldn't be very hot while frying.Make sure to keep the flame on medium while frying.
5.Fry until Golden brown and crisp
Servings 4-5
Total Preparation time:45 to 1 hr min
Cooking time :20 min
Ingredients
For Potato Mash/Bhaji
4-6 Medium boiled potatoes
2 Medium onions chopped finely
2-3 Green Chilies chopped
1 Tsp of garlic chopped
1 tsp mustard seeds
5-6 Curry leaves
1/2 Tsp Turmeric powder
Green coriander for garnishing
Salt as per taste
For Chick pea Batter
150-200 gram Chick pea flour
1/2 Tsp chili powder
1/2 Tsp crushed pepper
1/2 Tsp Garam Masala
Salt for Taste
Oil for Deep frying
Step Preparation with Pics and Video
1.Add Besan /Chickpea in a bowl.
2.To the chickpea add crushed pepper ,garam masala,chili powder,salt.Mix all the dry ingredients well before adding water.
3.After mixing the dry ingredients add water as required and prepare a smooth thick batter.Make sure the batter is not very liquidy. Keep the batter aside until you prepare the stuffing.
4.In pan add oil,once heated add mustard,once it starts to splatter add curry leaves,green chilies , garlic chopped. Saute for 40 secs.
5.Add to same chopped onions stir for some time and then cover the pan and saute for 1 min so the onions become soft.
6.Than add turmeric powder,salt .Keep stirring to avoid turmeric from burning.
7.Then add mashed potatoes in pan and stir well.Cover and cook on low flame for 1-2 min.open the lid,add the chopped coriander and mix well.Off the stove and keep the potato bhaji to cool down.
8.Mean while on the other side keep oil in deep kadai for heating for deep frying the batata vada.
9.Once the potato mix is cool down take small amount of potato mix on your hands and roll it into small roundels of your choice and keep aside on plate.
10. Take each roundels and deep inside the chick pea batter and coat it well .
11.Now drop the batter coated vada's in the hot oil. Now you can reduce the flame from high to medium.
12.Fry the Batata Vada until they turn nice golden brown and crisp from outside.
13. Once the Batata Vada's are fried well remove them out of the oil and place it on kitchen tissue to absorb extra oil.
14.The hot Batata Vada's ready to be enjoyed with hot tea and for dip you can use sauces or chutneys of you choice.
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