Few recipes – On public demand :-)

Cream Toast –
Until I got married, I have always eaten this toast made by my Mum but now I have to make it myself. The kind of emotional person that I am, I get teary eyed every time I prepare this cream toast for my breakfast. Because of the calories I rarely make this toast at home but whenever I do I eat at least 1.5 toasts or sometimes even 2 and skip the lunch for that day. It is that tasty.
Recipe: Take a slice of bread, apply heaping Tbsp of thickened cream on it, sprinkle some sugar on cream, cover with another slice of bread and toast it on a tava or griddle with little bit of ghee or butter. That’s it. My mum makes it using fresh cream at home but because we don’t boil milk here & cannot take out Malai (cream) from milk, I use store bought thickened cream. It is bit liquid than what I would prefer but still works fine.

Cream Toast or Bread-Malai as I call it 🙂

Corn-Chilli Toast –
Take some butter in a pan. Add one clove of crushed garlic, chopped bell peppers, corn kernels, salt, chilli flakes and oregano. Sauté for couple of minutes and then keep it aside to cool down. Add some crumbled paneer in it. Spread the mixture on bread, cut the cheese slices in stripes and arrange them on the toast. Place the toast in the oven at 180 degree for 5 minutes or longer if you want very crunchy, take out of oven, serve with green chutney or tomato sauce. You can add any other veggies as well like carrots, colored bell peppers, spring onion etc.

Chilli-Corn Toast

Tomato pakoda –
Sprinkle some salt & chilli powder on slices of tomato. Apply green chutney on both sides of a tomato slice, dip the slice carefully in thick pakoda batter and fry the pakoda. That’s it. Sprinkle some chaat masala on garam-garam pakodas before serving.
Please note: 1) Over ripe tomatoes will not work for this recipe. 2) If the chutney is not thick, remove the water from chutney and then use or just make a new batch of chutney without adding water. When you will eat these pakodas you will realize making new batch of chutney was so so worth it. I sometimes apply chutney only on one side rather than both sides, still tastes awesome. 3) Keep the besan batter thicker than usual so that it can coat the tomato & chutney properly. 4) You don’t need any sauce or chutney to enjoy these pakodas just grab your partner/husband/friend and eat.

Tomato Pakoda / Tamatar Bhajiyaa

Bhindi(Okra) Pakoda –
I love Bhindi in any recipe. It’s my favourite. Have you heard about Bhindi pakodas?
Take few whole Bhindis(Okra), wash them, pat them dry, cut the top & bottom, slit it in the middle and deep fry them for few minutes with just little bit of salt & keep them aside on paper towel to cool down.
Make a dry mixture of 2Tbsps Coriander powder, 2 Tsp red chilli powder, 1Tsp turmeric powder, little bit of chaat masala and salt. Mix it and fill this mixture in each fried Bhindi. Remember we made a slit in middle of Bhindi?? Yes, just fill 2-3 pinches of this dry mixture in each Bhindi.
Prepare a normal Besan batter, dip each Bhindi in the batter and fry the Bhindi pakoda. Sprinkle some chaat masala on it before serving. Unfortunately I don’t have a pic for this recipe.

Kaala Chana Chaat:
Recipe: Add chopped onions, chopped tomatoes, salt, red chilli powder, chopped coriander leaves and lemon juice in boiled kaala chana, mix and relish. That’s it. I prefer just these ingredients but you can also add roasted cumin powder, chaat masala, black salt, green chutney, chopped raw mango and even chopped cucumber and chopped boiled potatoes to this chaat. (My mouth is literally watering right now!!)