Friday, October 9, 2009

Italian Sandwich

Ingredients for sandwich:

1. Readymade chicken Pattie 2 nos
2. Shredded lettuce
3. Finely sliced cucumber
4. Sliced Tomato Roundels
5. Hard boiled Egg Roundels
6. Finely chopped capsicum
7. Baguette 1 no
All the ingredients are as per your need.

Dressing 1:
1. Mayonnaise 1/4 cup
2. Tomato Ketchup 1-2 tbsp
3. Lemon Juice 1/2 tsp
4. Crushed red peppers as per need
(Mix all of these really well, this will be your dressing no 1)

Dressing 2:
1. White Vinegar 1/4 cup
2. Olive Oil 1/4 cup
3. Grated garlic clove 1 no
4. Salt
5. Crushed Red Pepper
6. Sugar 1/2 tsp
(Mix all of the above ingredients really well and use as needed, u dont have to use all the dressing one at a time )

1. Slice the bread as shown in the pic

2. Apply a little butter(optional)to the bread and add the cheese slices to it and toast the bread for a few minutes untill the cheese starts melting

3. Place cucumber slices horizontally on the bread, along with tomato slices

4. Drizzle very little dressing no 2 at this stage(use the dressing as per ur need)

5. Now place boiled egg roundels, and chopped capsicum above the tomato slices

6. Add lots of chopped lettuce leaves , sliced chicken pattie(if using forzen bake according to instructions and then use it) and drizzle dressing no 1 on top.

7. Cut the sanwich into 2 parts and enjoy

Note: I dint use any dressing while making my sandwich, i used only mayo and it tasted great,,, so if u wannna avoid the dressings u can do so without any hesitation. You can buy ready made baguette from stores but I baked it fresh at home
The recipe is as follows
1. 1 and hlf cup maida
2. 1 and hlf tsp instant yeast
3. A pinch of baking soda
4. Milk Powder 2 tbsp
5. Salt 1/2 tsp
6. Sugar very little


1. Take 1/2 a cup of luke warm water add salt and sugar to it, mix well and add instant yeast. Cover and set aside for 5-7 mins till it becomes frothy.
2. Add this water to maida and mix well and knead into a very soft dough, use extra water if needed
3. Once the dough is kneaded well, let it rest on a warm place for 2 hours
4. After 2 hours the dough will be double its size, knock it down well so that all the air is released and the dough comes to its original size.
5. Roll the dough into a baguette like shape and bake into a 370 degree preheated oven for 20 minutes or till the crust is golden in colour.
6. Once done, let the bread cool and use as directed above

Thursday, October 8, 2009

Hyderabadi Baghare Baigan


1. Small Brinjals 15-16 nos
2. Turmeric Power 1/4 tsp
3. Red chilli Powder 1-2 tsp or as per need
4. Coriander Powder 2 tsp
5. Kaala masala 1/2 tsp or a little more
6. Curry Leaves 10-15 nos
7. Cumin Seeds 2 tsp
8. Green Chillies 2-3
9. Tamarind paste 2 -3 tsp or as per your taste
10. Ginger ad garlic paste 2 tsp
11. Salt as per taste
12. Oil 1/2 cup

Ingredients for Masala:

1. Onions 3 large
2. Dried grated coconut 3/4 cup
3. Sesame seeds accurately half quantity of coconut
4. Groundnuts 20-25 nos
5. Cumin Seeds 1 tbsp

Preparing the Masala:

1. Dry roast the grated coconut, sesame seeds, cumin seeds and groundnuts separetly on medium heat. Keep on stirring continuosly so that any ingredient doesnt get burnt. We dry roast them separately because all the above ingredients takes different time to roast.

2. Take a shallow pan, add about 3-4 tbsp of oil and add roughly chopped onions to it. Mix it properly and fry till it changes colour to a nice golden brown. You can add oil if you feel the onions are getting burnt.

3. Once the onions are done keep it aside and add 1/2 a cup of water to it.
4. Firstly grind all the dry ingredients, ie coconut, sesame, cumins and groundnuts to a nice powder. Now add the fried onions along with its water and grind this into a very fine paste. Add water if needed.

1. Wash the brinjals well, cut the stem a little, leaving the canopy in place and cut ¾ of the length of each brinjal into a criss cross, leaving attached at the other end.

2. In a large vessel add oil and shallow fry brinjals till it changes its colour and are a little soft, fry for atleast 10 mins on medium high heat, add a little salt while frying. When done set aside.

3. In the same vessel add a little more oil, once hot add the curry leaves and cumin seeds. Fry for a a few seconds taking care that the cumin seeds doesnt get burnt.
4. Now immediately add the masala paste to it and cook on low heat, keep stirring continuously.

5. After 20-30 mins add turmeric powder, coriander powder, and red chilli powder, mix it very well and let it cook on low heat again till the oil floats on top.

6. Once you see a lot of oil on top add the fried brinjals to this masala, mix well and add 2 cups of water(u can add less or more depending on the consistency u want) and cook till the brinjals softens on medium high heat.

7. Once the brinjals are soft add tamarind paste or tamarind water to this masala(REMEMBER: ADD TAMARIND PASTE VERY SLOWLY SO THAT U CAN CHECK HOW MUCH SOUR U WANT UR GRAVY TO BE).

8. Add salt and kaala masala to the gravy and cook for another 10 mins on medium heat.

9. Serve with plain rice or naan

Chicken Korma


1. Chicken 1/2 kg
2. Onions 3 large
3. Fried Cashewnuts 2 tsp
4. Fried Almonds 2 tsp
5. Turmeric Powder 1/4 tsp
6. Red Chilli Powder 2 tsp
7. Coriander Powder 1 tsp
8. Garam Masala Pdr 1/2 tsp
9. Oil 1/2 cup
10. Ginger and Garlic Paste 2 tbsp
11. Mint Leaves finely chopped 1/4 cup
12. Yogurt 2 tsp(add more or less as per your taste)
13. Salt


1. Clean the chicken pieces, add ginger garlic paste to it, a little salt and half turmeric. Mix well and put on flame on high heat, Let it be on flame till all the liquid of the chicken evaporates.(It will take approx 10-12 mins, keep stirring occaisionly)
2. Finely chop the onions and deep fry them, remember it should not get burnt at any point of time otherwise the gravy would turn a littel bitter, to avoid this use all 1/2 cup oil to fry the onions to golden brown colour. Once the onions are done drain and keep aside.
3. Blend fried onions and fried cashewnuts, almonds together into a very fine paste. Set aside
4. Add the remainig oil to a big vessel, and pour in the onions and dry fruit paste into this oil and fry the whole puree on medium high heat.
5. After 5 minutes, add turmeric, red chilli and coriander powder to this mixture and fry on medium heat till oil floats on top. At this stage add yogurt to masala and keep frying till all the raw smell of yogurt dissappears and oil floats on top
6. Once the masala is ready add the chicken pieces along with a little water, say around 1 cup and add salt.
7. Let it cook on dum for 20-25 minutes or till the chicken gets cooked properly.
8. Remove the lid, add chopped mint leaves, and garam masala. Check the salt, if done serve hot with naan or plain boiled rice