Mushroom N Chicken Sandwich

Mushroom n chicken Sandwich...which is a Favorite in our home..Healthy &simply delicious :)

Cook the  chicken with pepper &salt..shredded

Mushroom (cut)

Cabbage

Onion,capsicum..tomato

In a pan wth oil saute onion &tomato

 Add cabbage,,mushroom &salt

Add 1tsp cumin powder&redchilli powder 

now add the chicken&capsicum

Sprinkle coriander leaves..Add a pinch or garam masala for variation in flavour

* u can add the chat Masala too

Samoon OR bread

 Make a center cut &place the filling on the whole samoon

Spread mozzarella cheese

Spread mozzarella cheese

   Now its ready to serve,,:) have wth tomato ketch up

Curry Leaf Pepper Chicken

Recipe Source  vahrehvah.com

Onions 1 n

Salt
Ginger garlic paste 1 ts
Turmeric ¼ ts
Tomatoes 2 n
Coconut (grated) 2 tb
Chilly powder 1 tb
Coriander powder 1 tb
Oil 2 tb
Fennel seeds 1 ts
Curry leaves 3 sp
Chicken pieces 750 g
Pepper (crush powder) 2 tb
Coriander chopped 1 b

Heat oil in a pan add onions, salt, cook this for 2 minutes then add ginger garlic paste, turmeric, sauté it and add tomatoes, grated coconut, chilly powder, coriander powder, mix this and put the lid on and cook it for 2 minutes, let it cool down and put it into the blender and make a paste.

Heat oil in a pan add fennel seeds, curry leaves, add chicken pieces, salt, sauté it for 2 minutes, then add crush pepper, and add prepared paste of tomato, onion, coconut, mix it well and let it cook for 20 to 25 minutes, then add some more crushed pepper, chopped coriander mix it well, put the lid on and let it cook for 5 minutes, then switch off the flame.

Sugars

Brown sugar is a refined sugar that varies in color from light to dark brown and has a full-bodied flavor and soft moist texture. In the past brown sugar was semi-refined white sugar where some of the natural molasses was left in.  Now brown sugar is made by adding molasses back into refined white sugar.  The color will depend on the amount of molasses added during processing of the sugar. The darker the color the stronger the taste so use the one you like the best. The same weight of brown and white sugars has the same sweetness. Because white sugar is denser than brown sugar, to get equal sweetness firmly pack the brown sugar so when inverted the cup of brown sugar will hold its shape. Substituting brown sugar for white sugar in a recipe will produce a baked good that is a little moister with a slight butterscotch flavor.

Brown sugar has the tendency to lump and become hard. To avoid this, store in a glass jar or plastic bag in a cool dry place. If is becomes hard, soften it by placing a slice of apple in a plastic bag along with the brown sugar for a few days. You can also sprinkle a few drops of water on it and seal in plastic bag for a few days

Superfine (castor or caster) sugar is granulated white sugar that has superfine granules and is good for making meringues as it dissolves rapidly. You can make your own by processing granulated sugar in your food processor for a few seconds.

Crystal sugar is like coarse sugar except the crystals are pellet shaped.

Confectioners, powdered or icing sugar is granulated sugar that has been ground to a powder with cornstarch added to prevent lumping and crystallization. It comes in 4X, 6X and 10X but 10X is the one generally found in stores. 10X means that the granulated sugar has been processed ten times. Confectioners sugar is used in meringues, icings, confections, and some sweet pastry.

 Granulated white sugar or table sugar has fine to medium-sized granules and is the sugar  most often used in recipes. Try to find one where the crystals are not too large as they do differ from manufacturer to manufacturer.  When heated granulated white sugar takes on a toffee-like color and flavor.(shared)

Tapioca Cutlet

Tapioca- 1/2 kg
Green chilli-2(chopped finely)

Curry leaves-1 string(chopped finely)

Salt-to taste

Garam masala-2pinch(opt)

Egg-1

Breadcrumbs -for dusting

Oil-for frying

beef 1/2 kg [cooked with salt.little red chilli,turmeric ]minced
Onion - 6medium sliced
Green chilly 6 make paste
Ginger - garlic paste - 2 tbsp
Curry leaves - 1 spring
Garam masala powder - 1/2 tsp
Salt - as required
Oil - 4 tbsp
Cinnamon stick 1


Preparation:
1.Wash the beef well and drain.Using a pressure cooker,cook meat by adding salt, red chilli powder. turmeric powder .(May b upto 7 whistles on medium flame and wait till pressure releases) open &saute till all the liquid is absorbed,,keep it aside till cool.&minced it.
In a non stick pan,heat oil and add cinnamen stick then sliced onion and saute till translucent and lightly brown in colour.do not cover with lid while sauting,,make a medium flame always,,
Add the ginger - garlic paste,green chilly,curry leaves and salt and saute for few more minutes and now ,add shredded beef to the prepared masala and cook for another 5 minutes for the flavours to infuse..Add the chopped corriander leaves ,curry leaves.sprinkle garam masala powder all over it,,mix and switch off.
**** instead of beef masala u can add chicken also,,


Cut the tapioca into small  pieces ,wash well .&Boil water in a deep bottomed vessel by adding 1/4 tsp of turmeric ..Add tapioca and  salt..mix well...or u can make it pressure cooker for 3 to 4 whistle..

. Remove from fire and allow it to cool
 drain the water completely and transfer the kappa in to a bowl .

Then with the back side of a spoon or fork mash the cooked tapioca..Now add rounded cut green chilli,(optional)curryleaves ,coriander leaves little more garam masala..&beef masala.. (no need to add all the beef masala to it..Take required amount to the quantity which proper for the cooked tapioca..u can freeze& reuse the masala for further use of making snacks..).Mix all the ingredients well.(check the salt)
 Roll to evenly sized balls and press on palms for nice and round or oval shaped cutlets.

Beat eggs and keep aside. Dip the cutlets first in the eggs and then roll in the bread crumbs. Deep fry to a golden brown colour.

Palak Dal Curry

Palak Dal curry

Ingredients
Masoor dal – 3/4 cup
Spinach (Palak or Cheera) – 1 bunch chopped
Turmeric Powder – 1/3 tsp
Onion (thinly sliced) – 1 medium
Tomato 1
Dry Red Chilly – 2 [optional]
Cumin Seeds (Jeerakam) – 1/4 tsp
Green Chillies(Sliced) – 2
Oil – 3 tbsp
Garlic – 3 or 4 cloves
Salt – As required
Water – As required
Mustard Seeds – 1/2 tsp
Curry leaves few

Method

Wash the moong ,, Transfer to a pressure cooker, add 2 cups of water&turmeric&salt and cook for 2 whistle or until done. Set aside.
Now heat oil in a pan. Splutter cumin seeds.mustard curry leaves,,garlic pods[with cover] Add onion, and green chilies. Saute until onion turns light golden in color. Add chopped tomato. Saute for a few minutes,,,add the cooked dal ,,If the gravy is very thick, add 1/2 – cup hot water.when it start boil add the chopped spinach. ,Cook covered at low heat for about 8 minutes,,,

Step by step as follows.....