Saturday, March 17, 2012

Garlic Bread

Garlic bread with cheese and green chilies topping or simply with herb seasoning..which one you like most?Ask me I am the die hard fan of this dish.
I had my intro with this delicacy in Pizza hut in 2005 and from that day I never forget to order it with pizza.
Now since my cravings are getting stronger day by day I need to find other way to sastisfy it.
I searched many recipes for garlic bread but officially it asks for a loaf of french or Italian bread. As I wanted to use something which is very handy in my kitchen so I used our simple white sandwich bread.

5-6 bread slices.
1 stick softened salted butter
2-3 garlic cloves crushed finely
1 tablespoon herb like parsley, basil (optional)
1/2 cup grated cheese (for cheese topping)
2 green chilies chopped


Preheat the oven at 180 degrees Celsius. 
If you are using convection microwave then set the microwave mode to convection and start preheating on 180 degrees for 10 mins.
Now add herbs and garlic to the butter and  mix well till it looks like a spread.
Spread this butter onto all bread pieces and put it in the oven to bake for 10 mins.

You can see the crust of bread will turn crispy brown in color, now sprinkle grated cheese and green chilies on few of the slices and slide them back in oven for 2 more mins.
The time can vary depending your oven heat So keep an eye on it.
Take them out and serve with tomato ketchup.

Toppings can be done as per your choice.

Tawa Pulav

When you are out of your country and still got lucky enough to carry readymade masalas with you like kitchen king,chat masala and pav bhaji masala then it can do wonders for your tastebuds.
I did the same! I have pav bhaji masala and while browsing on net I found a pretty simple yet different recipe for rice delicacies.

Yes it is Tawa pulav! very famous among Mumbaikars. In almost all corners, junctions or roads of Mumbai you will find Tawa pulav. Just like Pav Bhaji people have craze to eat Tawa Pulav In Mumbai.


4 cups cooked rice
1/2 cup Green Peas Boiled/thawed
1 medium sized bell pepper chopped
2 Onion chopped in slices
1 Tomato chopped
1 teaspoon ginger garlic paste
1 tbsp Cumin Seeds/Jeera
3 tbsp oil
2 Green Chillies chopped finely
1 teaspoon Turmeric /Haldi
2 tablespoon Pav Bhaji Masala
1 tablespoon Garam Masala
1/2 teaspoon Red Chilli Powder
Salt as per taste

Heat oil in a pan and add cumin seeds and let it splutter. Stir in ginger-garlic paste and green chilies on low heat.

Now add chopped Onions. Fry until crisp and golden brown.
Add all spices and then add tomatoes to this and let it cook for 2 mins till it leaves oil.
Add green peas and bell pepper to the pan and cook it for 2-3 mins. Stirring in between.

Add cooked rice to this mixture and mix gently so that whole masala can cover the rice and cook for 7-8 mins on low heat with cover on.
Garnish with some cilantro and serve hot with raita.
You can add your choice of vegetables in this pulav but just make sure of cooking timings of each.

Besani Karela (dry Bitter gourd with chickpea flour)

Well this recipe's credit goes to only n only to my mom-in-law because she taught me to cook a bitter gourd sabji without much fuss and with almost no bitter taste. Yes I m serious! and moreover this sabji is a good travel food, it can remain fresh till 2-3 days. Though I never liked this vegetable in my whole childhood and it used to be the last pick when I go for sabji market. But after knowing its nutritional values I have started cooking it in our home and luckily everybody simply loves it.

250 gms or 3-4 pcs bitter gourd/karela
4 tablespoon besan (chickpea flour)
2-3 Green chilies chopped
a pinch asafoetida hing
1/2 teaspoon cumin seeds jeera
1/2 turmeric powder haldi
1/2 teaspoon dry mango powder/amchur
1/2 teaspoon red chili powder
2 teaspoon coriander powder/dhania powder
1/2 teaspoon garam masala
Salt to taste
3 tablespoon oil.


First peel and cut the gourd in thin slices, add a little salt to it and keep it aside for 20-30 mins.

Now take a pan and roast on low to medium flame till the color changes a little and you smell the roasted aroma of besan.Take it out in a plate.

Heat oil in a deep pan and start frying sliced gourd in it in batches till it turns tender and golden in color.Take them out in plate.

Use same oil and add cumin seeds and asafoetida to it and let it splutter. Once done add green chilies and let it cook too for few seconds.

Now add all dry spices except garam masala and dry mango powder to this oil and immediately add these fried gourd slices. Mix well gently and let it cook covered for 2 mins on low heat.

Remove the cover and spinkle besan on the sabji, mix and cook more for 5 mins with lid on.
You can check the gourd after this by pressing it with fingers if it requires more cooking.

Add garam masala and amchur and mix it well.
Serve hot with chapatis or pooris.

Soaking gourd with salt takes away bitter taste upto an extent and frying will make it completely neutral.
Do not over mix the sabji or it will turn mushy.

PS- I will try to upload the picture pretty soon.


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