Bread Upma

Recipe Introduction:
Upma is a common South Indian breakfast dish, usually cooked with semolina(called Rava or Suji in India). Various seasonal vegetables are often added during the cooking depending on individual preferences.
Today I prepared Bread Upma. I used bread instead of semolina/Rava/Suji. Curry leaves are added for flavor. In Maharashtra  Bread Upma is often taken for breakfast but you can try this dish at anytime. It's really a tasty Indian food.

Bread Upma

Preparation Time: 10-15 minutes                                  Serving:  4
Cooking Time: 15 minutes                                            Category: Veg

Ingredients:

• White Bread 10 slices preferably a day old
• 4 tablespoons Sunflower/Olive oil
• 1/4 teaspoon Cumin seed (Jeera)
• 1 big chopped Onion
• 2 medium chopped Tomato
• 3-4 Curry leaves
• 2 chopped Green Chilies
• 1 tablespoon roasted Peanut
• 1/2 teaspoon roasted Cumin powder
• 1/2 red Chili powder
• Salt to taste

Method:

• Break the bread slices into smaller pieces without crust
• Heat oil in a Kadai/Pan
• Add cumin seeds, chopped green chili and curry leaves; fry for 1 minute.
• Add chopped onion and saute.
• When the onion color turns light brown, add tomato.
• When tomato gets soft, add bread pieces and salt as per taste.
• Add red chili powder and stir it to mix it well.
• Sprinkle some water, add roasted cumin powder and cook for 2 minute.
• Add roasted peanuts; mix well and serve hot.

Bread Upma

Try this Recipe. I am sure u just love it & don't forget to share with me your comments.

Till then Stay good .
Happy cooking... :)

Soya Paneer Chole Pasanda

Recipe Introduction:
The preparation includes 3 different ingredients like Soyabean, Paneer & Chole (Chickpeas).
Firstly Soyabean is a high quality protein fiber, most important it is cholesterol free, even Soyabean intake prevent us against various cancer. Secondly Paneer is great source of calcium which is helpful in maintaining teeth & bones, it also helps to reduce back & joint problems. Third ingredient is Chole,  in English it is called as Chickpeas.The name came from French word 'chiche'. In Bengal it is called Kabuli Chola. Do you know readers, INDIA is the world leader in Chickpea production. Chickpeas are an excellent source of essential nutrients, iron, protein & dietary fiber. It's a very popular vegetarian food in Indian subcontinent. Chole/Chickpeas are used to make curries.
Today I will prepare a little bit spicy curry named by Soya Paneer Chole Pasanda which is popular as a Classic North Indian dish.

Soya Paneer Chole Pasanda

Preparation Time: 20 minutes                                       Serving:  5 to 6
Cooking Time: 30 minutes                                            Category: Veg

Ingredients:

• 1 cup boiled Soyabean (Soya nuggets)
• 2 cup Chickpeas (Chole/Kabuli Chola) 
• 100 gm small size cubes Paneer (Indian cottage cheese)
• 1 small bowl Tomato puree.
• 2 tablespoons Ginger Garlic paste
• 2 small size Onion paste
• 1 teaspoon Red chilly powder
• 1 teaspoon Turmeric powder
• 1/2 teaspoon Cumin seeds (Whole Jeera)
• 4 tablespoons Curd
• 1 tablespoon Sugar
• 2 tablespoons Ghee
• 1 tablespoon Cooking Oil
• Salt to Taste
• 2 tablespoons Chopped Coriander leaves for Garnishing

Method:

• Soak the Chickpeas over night in a bowl with 6 cup of water
• Drain the Chickpeas
• Pressure cook it until the Chickpeas gets soft
• Squeeze the Soya nuggets then roughly chopped it
• Shallow fry the Paneer cubes in a pan
• In a Kadhai Heat Oil & 1 tablespoon Ghee
• Add Cumin seed & Turmeric powder
• Then Add Ginger garlic paste. Stir & Fry
• Add Onion paste. Stir till the smell comes out
• Add Salt, Tomato puree, Red chilly powder. Fry the masala till oils comes out
• Add chopped Soya nuggets. Stir Fry with the masala for a minute
• Add Sugar, shallow fry Paneer cubes & 1 tablespoon Ghee. Cook with the masala for 2-3 minutes
• Add well beaten Curd & Mix it
• Add 1 cup of Water & cover the Kadhai with a lid
• Turn off the flame when gravy gets thick
• Finally Garnish with chopped coriander leaves.

Serve with Kulcha/Naan/Parotha or Puri (Luchi)

Try this Recipe. I am sure u just love it & don't forget to share with me your comments.
Till then Stay good .
Happy cookinggggg..... :)

Prawn In Coconut Milk (Chingri Macher Malai Curry)

Recipe Introduction :
Prawn is one of the most favorite sea food in India and all over world. In Bengal, Chingri Macher Malai Curry is considered as very popular dish. In north India it is called as Malai Prawn. Here Malai Prawn is served with Jeera rice. Its creamy texture is really mouth watering. So friends, warm up your Sunday with this delicious recipe.

Prawn in Coconut Milk

Preparation Time : 15-20 minutes
Cooking Time : 12-15 minutes
Serves: 3-4 person

Ingredients:

• 500 gm medium prawn or 300-400 gm large prawn (cleaned and deveined)
• 1 cup of coconut milk
• 3 table spoon of cooking oil
• 2 medium onion(sliced)
• 1 tea spoon cumin seed (Whole Jeera)
• 1 tea spoon kashmiri chilli powder
• 1 tea spoon turmaric powder.
• 1 tea spoon garam masala
• 1 tea spoon black papper corn (cracked)
• 20 gm /2 inch fresh ginger (peeled and chopped)
• Salt and Sugar to taste

Methods:

• Grate 1  full coconut with a hand grater.
• In a big bowl, keep this grated coconut immersed in 1 cup of hot water for 15 minutes.
• Squeeze out the coconut milk in a container with help of a muslin cloth.
• Marinate the prawn with a pinch of salt, cracked black papper corn and turmeric powder. Keep it aside for 10 minutes.
• Make smooth paste of sliced onion, cumin seed and ginger in a food processor
• Heat oil in frying pan, shallow fry the prawns and keep it aside.
• Heat oil in a Kadai/same frying pan, add smooth paste, stir for 1 minute.
• Add Kashmiri chilly powder, turn the heat down, fry the masala till oil comes out.
• Pour coconut milk into the thick paste. Mix well & cook the gravy at least for 2 minutes.
• Add the prawns into the gravy.
• Add salt & sugar as needed.
• Allow to cook for 5 minutes until prawns are fully cooked.
• Add garam masala. Stir for 2 minutes. 
• Remove cooking pan from the oven.
• Garnish with fresh coriander leaves.

Serve with Steam rice/ Basmati pulao

Try the recipe and do not forget to share your feedback.

Happy Cooking!