GARLIC BREAD ON TAWA

How to make garlic bread recipe without oven

Ingredients

• half a loaf of bread or 8 slices each of 0.75 inches, any bread of your choice
• 2 tbsp butter, salted or unsalted
• 3 to 4 medium sized garlic, minced or grated
• red chili flakes as required
• dry oregano as required or your favorite herbs
• black pepper as required, optional
• salt as required, to be added if using unsalted butter

Method:-

1. slice the loaf of bread in slices having 0.75 inches width.
2. then halve each slice.
3. take 2 tbsp softened butter (butter at room temperature) in a bowl. i used salted butter (amul butter). if using unsalted butter, then add a bit of salt.
4. grate or mince 3 to 4 medium garlic directly into the butter. instead of garlic, you can also add garlic chives.
5. mix the grated garlic very well with the butter.
6. now spread the garlic butter evenly on all the slices. you can be more generous with the butter if you want.
7. heat a griddle or tava on a high flame.
8. when the tawa becomes hot, reduce the flame to a low or medium. then place the bread slices.
9. cover the bread slices with a lid.
10. keeping the slices covered, roast till light golden and a bit toasted at the edges. if you want a more crisp toasted texture, then you can toast the bread slices for some more minutes.
11. once the bread has got lightly toasted from the edges, sprinkle your favorite herb or spice from top. i added red chili flakes and some dried oregano.
12. for baking in the oven - preheat oven at 200 degrees celsius. keep on top rack. bake for 4 to 6 minutes. no need to brown or toast the bread.
13. serve garlic bread hot or warm.

EGGLESS BANANA BREAD

Eggless banana bread, a delicious and healthy banana bread recipe made eggless with some added walnuts

INGREDIENTS

• 4 cups of pureed ripe banana
• 1.5 cups of plain flour
• ½ cup of melted butter
• ¾ cup of brown sugar
• ½ cup of milk
• 1 tsp of baking soda
• 1 tsp of vanilla extract
• A pinch of salt
• ½ cup of chopped raw walnuts

METHOD:-

1. Pre-heat oven to 350F / 180C
2. Grease a 9x5 loaf pan with butter or cooking spray
3. Puree bananas to a smooth pulp. Measure out 4 cups after pureeing and transfer to a wide bowl
4. Add melted butter. Mix well
5. Now add milk and vanilla to the above and mix again
6. Now add sugar, baking soda, and salt and mix until well combined
7. Finally add the flour in 3-4 additions, gently folding it in. Do not over mix once the flour is added to the batter
8. Now thrown in the chopped walnuts and give everything one or two final stirs
9. Transfer to the greased pan and tap once on the kitchen counter to get rid of air bubbles
10. Bake in the pre-heated oven for about 45-50 mins or until a skewer inserted into the centre of the loaf comes out with moist crumbs. If you feel like the top of the banana bread is browning too quickly, loosely cover the pan with some aluminium foil and continue to bake. I add a couple of slits in there so the hot air can escape
11. Once done, leave it in the pan for about 15 mins and then gently invert onto a wire rack to cool completely
12. Slice and serve toasted with some salted butter to enjoy it best

BREAD PANEER ROLLS

INGREDIENTS:-

• 1 cup crumbled paneer
• 1 small onion, chopped fine
• ½ tsp red chilli powder
• ¼ tsp powdered cumin / jeera
• ½ tsp garam masala
• ½ tsp ginger garlic paste
• A small bunch of coriander, chopped fine
• 1 tsp tomato sauce / ketchup
• 4 slices of fresh white bread
• Butter to toast
• Salt to taste

Method:-

1. Place the crumbled paneer in a wide bowl.
2. Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this.
3. Mix lightly with your finger tips.
4. Then add the tomato sauce or ketchup and the ginger garlic paste.
5. Blend again with finger tips and set aside while you prepare the bread.
6. Remove the crusts from your bread. Use the regular white supermarket variety.
7. Roll out each slice as thin as you can. Regular bread that's fresh and soft should be easy to roll out
8. Place about 1 tsp or so of filling on one end of the rolled out bread slice.
9. Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
10. Repeat with the remaining bread slices.
11. Lightly toast in a skillet or pan until all sides are browned.
12. Cut and serve with tomato sauce.

MASALA PAPAD

INGREDIENTS:- 

2 to 3 large urad dal papads or 4 to 6 medium sized urad dal papads
1 medium onion, finely chopped or ½ cup finely chopped onion
1 medium tomato, finely chopped or ½ cup finely chopped tomatoes
2 tbsp chopped coriander/dhania
1 tsp lime or lemon juice or add as requried
½ tsp red chili powder or 1 or 2 green chilies, finely chopped
1 tsp roasted cumin powder/bhuna jeera powder (optional)
1 tsp chaat masala or add as required
salt as required
enough oil for shallow frying papads

METHOD:-

1. take all the ingredients for the masala toppings in a bowl - finely chopped onions, tomatoes, red chili powder, roasted cumin powder, chaat masala powder and salt.
2. add lime juice and mix well. check the taste and add more salt or any of the spice powders or lime juice if required. make this masala filling just before you fry the papads.
3. take the papads. you can take large papads or medium ones.
4. heat oil for shallow frying in a pan and slid the papad into the hot oil.
5. fry for some seconds till the papad is crisp. no need to brown the papads.
6. with a slotted spoon or with a tong remove the papad and drain the oil.
7. place the fried papads on a paper kitchen towel so that excess oil is absorbed. you can also turn the fried papads once oil is absorbed from one side. if you plan to serve the masala papads later, then store the fried papads in an air tight container. they will remain crisp.
8. spoon the masala filling on the fried papads.
9. sprinkle chopped coriander leaves.
10. serve masala papad immediately or else they turn soggy.

KACHHI DABELI

INGREDIENTS:-

for the dabeli masala:

1 red chili
1 tsp coriander seeds or coriander powder
½ inch stick of cinnamon/dal chini
2-3 cloves/lavang
½ tsp cumin/jeera

for the red garlic chutney

1-2 red chilies - soaked in warm water for 30-40 minutes
½ cup garlic/lahsun, chopped
½ tbsp lemon juice
salt to taste

for the potato filling

3 medium sized potatoes, boiled, peeled and mashed
1 small onion, finely chopped
2 tsp dabeli masala
a pinch of asafoetida/hing
½ tsp cumin/jeera
2 tbsp tamarind dates chutney
¼ cup grated coconut
¼ cup pomegranate seeds/anar
¼ cup chopped coriander leaves/cilantro
2 tbsp oil
2 tbsp water - optional
salt

for serving

4-5 buns or pav sliced and lightly roasted in some butter or oil
½ cup roasted peanuts
½ cup chopped coriander leaves/cilantro
½ cup nylon sev
½ cup pomegranate seeds/anar
garlic chutney as required
sweet tamarind dates chutney as required

Method:-

preparing the dabeli masala powder

1. dry roast the red chili, cumin, cloves, cinnamon and coriander seeds.
2. add all the ingredients in a dry grinder.
3. grind to a fine powder.
4. keep aside.
5. 
   

preparing the red garlic chutney:

1. in a wet grinder or blender, grind the soaked red chilies, garlic, lemon juice and salt to a smooth paste.
2. add water if required. keep aside.
3. 
   

preparing the potato stuffing:

1. boil the potatoes in a pressure cooker or microwave oven.
2. peel and mash them and keep aside.
3. in a pan or kadai, heat oil. add cumin.
4. then add chopped onion and fry the onions till they become soft.
5. add asafoetida/hing and fry for a minute on a low flame.
6. add the sweet tamarind dates chutney to the onions and mix well.
7. add the mashed potatoes and again mix well.
8. add the dabeli masala powder to the mashed potatoes. mix well and add salt.
9. cook for 2-3 minutes stirring the mixture.
10. if the mixture looks a little dry then add 1 or 2 tbsp of water.
11. when done, spread the potato filling on a plate.
12. sprinkle some grated coconut on the potato filling.
13. add some chopped coriander on top.
14. now add pomegranate seeds or grapes or both.
15. keep the potato stuffing aside.

serving the dabeli:

1. assemble all the ingredients mentioned under serving in one place.
2. apply the sweet chutney on one slice of the bun and the red garlic chutney on the other side.
3. take a slice of the potato filling and put it on top of one of the slices of bread.
4. add some chopped onion and coriander leaves
5. top it up with some roasted peanuts and pomegranate seeds.
6. sprinkle some dabeli masala also. lastly top it with sev.
7. cover with the other slice of bread.
8. prepare the remaining dabeli pav in the same way and serve dabeli warm.

NOTES

1: instead of the red garlic chutney you can also use mint coriander chutney. 

2: dabeli masala powder is easily available in the indian metros. so you could use ready dabeli masala. 

3:other variation is to add pav bhaji masala instead of dabeli masala. the dabeli will still taste good. 

4: lastly to add more spice, add spiced or masala peanuts instead of plain peanuts.

MOONG DAL BHAJIYA

INGREDIENTS:- 

1 cup moong dal/yellow mung lentils
1 or 2 green chilies, chopped roughly
½ inch ginger, chopped
a pinch of asafoetida/hing
1 tsp whole black pepper/sabut kalimirch
1 tsp coriander seeds/sabut dhania
⅛th cup water or as required
salt as required
oil for deep frying or shallow frying

Method:-

1. soak moong dal in enough water for about 3-4 hours or overnight. drain the water and add them to the grinder.
2. add the chopped green chilies, ginger and asafeotida. add water and grind to a smooth paste. you can add some more water if required.
3. coarsely crush the black pepper and coriander seeds in a mortar-pestle.
4. add these to the ground moong dal batter. add salt and mix well.
5. stir the batter vigorously for a few minutes.
6. heat oil for deep frying in a kadai or pan.
7. drop spoonfuls of the moong dal batter in medium hot oil and fry till crisp and golden.
8. drain the moong dal bhajiya on paper napkins to remove excess oil.
9. serve the moong dal bhajiyas hot or warm with coriander chutney, tamarind chutney or just plain tomato ketchup.

KHANDVI

INGREDIENTS:- 

for the khandvi batter:

1 cup besan/gram flour, 100 gms
¾ cup sour curd/yogurt, about 150 gms + 2.25 cups water
OR 3 cups sour buttermilk/chaas
1 tsp ginger/adrak + green chili paste, about ½ inch ginger & 1 green chili crushed in a mortar-pestle
¼ tsp turmeric powder/haldi
⅔ tsp salt or add as required
a pinch of asafoetida/hing

for the filling:

2 tbsp fresh grated coconut
2 tbsp chopped coriander leaves/dhania patta

for the khandvi tempering/seasoning:

1 tbsp oil
8 to 10 curry leaves/kadi patta
1 tsp mustard seeds/rai
2 tsp white sesame seeds/safed til
1 green chili/hari mirch, chopped or ½ tsp red chilli powder

Method:-

preparing the khandvi rolls:

1. take the yogurt in a bowl. add water and stir well till smooth.
2. add ginger-green chili paste, turmeric powder, asafoetida and salt.
3. if using fresh yogurt, then to add the sourness, add about ½ tsp of lemon juice.
4. add the gram flour/besan. with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. there should be no lumps in the batter. you can also use a hand held beater to mix the batter.
5. spread oil on plates or boards or tray. large steel lids or thalis work very well. you can also use the back of a large baking tray or your kitchen counter top.
6. also mix the chopped coriander leaves and grated coconut. keep aside.
7. pour the batter in a sauce pan or a broad frying pan. switch on the stove top and keep the flame to the lowest. begin to stir.
8. keep on stirring when the khandvi batter is getting heated up. lumps begin to form and you have to continuously stir so that the lumps don't form.
9. the batter would thicken and keep on thickening. keep on stirring. best to use a wooden spatula or a heat proof silicon spatula.
10. the batter also should not be allowed to stick at the bottom. so you have to stir continuously.
11. do a plate test when the batter has thickened well.
12. spread a few teaspoons of the batter on a greased plate. let it cool a bit and then begin to roll. if you are unable to roll, then the batter needs to be cooked more.
13. the final consistency of the khandvi batter is shown in pic 17 above. it took me 17 minutes to get the correct consistency on a low flame. the timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. just do the plate test and when you can form the rolls, then the khandvi batter is ready. if the batter becomes too thick, then it becomes difficult to spread and you don't get thin layers in the rolls. in this case, still spread the batter. you will get thick slices, but still they taste good.
14. quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. you have to be quick with the remaining batter too. since even a bit of cooling and the batter becomes likes blob, difficult to spread.
15. allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. you can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.
16. cut into equal sized strips.
17. gently roll each strip tightly. then place them in a serving tray or plate.if the tray or plate is large, then you will get large rolls. in this case after you finish rolling half, just cut horizontally and make a second roll.
18. arrange the khandvi rolls next to each other or stack them up neatly in a plate or tray.

tempering/seasoning:

1. heat oil and crackle the mustard seeds.
2. then add curry leaves, green chilies and fry for a few seconds.
3. add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
4. you can garnish khandvi with some more coconut and coriander leaves, if you prefer. serve khandvi with coriander chutney or coriander mint chutney.

TUVER NA TOTHA

Ingredients

1. 1 Cup Tuver (lentil)
2. 1 cup Tomato puree
3. 1 Onion (chopped)
4. ½ cup Spring Onion
5. 3 tsp Ginger Chili Paste
6. 3 tsp Garlic (minced)
7. 1 Spring Onion for garnishing
8. Water according to requirement
For Seasoning
10. 1 tbsp Oil
11. Pinch of Asafetida
12. ½ tsp Turmeric Powder
13. 2 tsp Red Chili Powder
14. 1 tsp Garam Masala Powder
15. Salt to taste

METHOD:-

Wash and soak tuver in warm water for 4-5 hour.

Drain water from it.

Add 1 glass water and salt in cooker.

Also add tuver and cook for 3-4 whistle at medium to slow flame.

After that you can check tuver.it is not soft, cook for extra 2-3 whistles.

Take 1 tbsp boiled tuver and crushed in a mixture jar. Keep a side.

Heat oil in a pan at slow flame. Add asafetida and onion in it.

Stir till color appears light golden. Now add spring onion, ginger chili paste, garlic and salt in it. Stir and cook for 1-2 minutes.

Now mix tomato puree and cook for few second. By adding crushed tuver also cook for 2 minutes, Now mix salt, turmeric powder, red chili powder, garam masala.

Stir for few seconds. Add 1 cup water and tuver. Cook for 10- 15 minutes at slow flame.

You can add more water according to your requirement. Mix lemon juice to taste.

Garnish with spring onion. Tuver na totha is ready for serve.