Ingredients
Bread slices
Tomatoes - thinly slices
Onion - thinly sliced (optional)
Sauteed spinich (optional)
Pesto
Fresh mozzarella - slices
Salt and pepper
Balsamic vingerette (optional)
Chili crisp oil (optional)
Preparation
- Spread pesto on bread slices
- Assesmble sandwich with onions, tomatoes, mozzerella, salt and pepper.
- Sprinkly balsamic vinegette or chili crisp oil for additional flavor
- Close the sandwich and toast on a pan / panini press / sandwich maker. Allow to cool and serve.
Ingredients
Bread slices - 4
Mint chutney
Filling
Cream cheese - 2 tbsp
Mayo - 1 tbsp
Corn - 1 tbsp (boiled)
Hot sauce - 1/4 tsp
Mustard - 1/2 tsp
Salt - as per taste
Pepper - as per taste
Dill - 1/2 tsp (optional)
Spinich - 1/4 cup (cut into ~ 1 in slices)
Preparation method
- Boil or saute spinich until cooked. Add dill also if using dill
- Mix cream cheese, mayo, corn, hot sauce, mustard, salt, pepper and spinich/dill to make filling.
- Spead mint chutney on bread slices. Spread the filling and assemble sandwich
- Toast on pan or panini press/sandwich maker. Allow to cool and serve
Style - Sandwich
Serves - 1Rating - 4/5
Prep time - 10 mins
Last made - NA (Made often)
Ingredients
Egg - 1Bread slices - 2
Mayo - 2 tbsp
Chili crisp - 1 tsp (not chili oil)
Salt and Pepper
Salt and Pepper
Method
- Mix 1 tbsp mayo, 1 tsp chili oil in a bowl.
- Spread sauce on both bread slices as per preference.
- Sprinkle oil in a pan. Heat oil well to fry the egg. Crack an egg open. Break the yolk and spread it. Shape the egg as close to the size and shape of the sandwich as possible.
- Flip and cook egg until done.
- Assemble sandwich
- Toast in panini press/sandwich maker or pan.
- Allow to cool and serve
Style - American / European
Serves - 6-8 slices
Serves - 6-8 slices
Rating - 5/5
Last made - 29 Dec 2024
Recipe revision - NA
Ingredients
Eggs - 3 (room temperature)
Butter - 3 tbsp (melted / room temperature)
Milk - 1/2 cup (room temperature)
Coconut milk (thick) - 3 tbsp (optional)
Vanilla - 1 tsp
Salt - 1/2 tsp
Sugar - 3 tbsp
Milk - 1/2 cup (room temperature)
Coconut milk (thick) - 3 tbsp (optional)
Vanilla - 1 tsp
Salt - 1/2 tsp
Sugar - 3 tbsp
Bread slices - 6-8 (firmer & drier)
Granulated sugar - as required (for sprinkling)
Granulated sugar - as required (for sprinkling)
Method
- Whip eggs, melted butter, vanilla, milk, salt and sugar to make a custard.
- Heat a non stick pan.
- Soak bread in custard and cook in med-low heat
- Sprinkle sugar granules on top. Flip and sprinkle sugar granules on the other side. This helps create a caramelized sugar crust
Style - North Indian / Pakistani
Serves - 3
Serves - 3
Rating - 5/5
Last made - 29 Dec 2024
Recipe revision - NA
Ingredients
Chicken thighs - 4 (score / cuts to the bone). Not just the drumstickIndian chili - 10-15 (in inch cylinders)
Lemon - 1 (cut into 4-8 pieces)
Salt - 1 tsp
Garlic paste - 1 tbsp
Marinate
Vinegar - 2 tbspSalt - 1 tsp
Garlic paste - 1 tbsp
Masala
Curds - 1.5 cup
Coriander powder - 3 tsp
Kashmiri chili powder - 1 tsp
Cumin powder - 1 tsp
Red chili powder - 1/2 tsp
Garam masala - 1.5 tsp
Nutmeg powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - 1/2 tsp
Method
Prep
- Marinate chicken for at least 1 hour. Preferably overnight.
- In low heat, toast powders until aroma. Start with powders in a cold pan.
- Add powders and salt to curds. Mix well
Prep II
- Add about 1/4 cup of curds to the marinated chicken.
- In the marinate bowl, add very little water to rinse all the remnants of the marinate. Keep aside for later
- In the remaining curds mix, add water to make it "runny" - when poured it should spread out and try to escape!
Cooking
- In a tawa, heat 3-4 tbsp of oil in high heat or medium high.
- When hot, add chicken and press down to increase contact. Fry until char. Flip and fry until char.
- Lower heat to medium. Add chilis, marinate remnants and 1/2 of the curds.
- Continue cooking. Keep pulling in the curds masala over the chicken as possible. Try to "crush / break" the chicken to get the masala into the chicken without pulling breaking it apart or pulling it off the bone!
- Flip the chicken after 4-5 mins and add the remaining marinate and lemon. Continue cooking & "crushing / breaking".
- Flip and cook until done.
Reference
- https://www.youtube.com/shorts/9ELQczDaYCs - Cooking method / technique
- https://www.youtube.com/shorts/FvVOowvDPtU - Cooking method / technique
- https://www.youtube.com/shorts/bJ2Kasu6DXc - Recipe
Style - South Indian
Serves - 6-8
Rating - 5/5
Last made - 01 Jan 2025
Last recipe revision - NA
Ingredients
Chicken - 1 kg (2 lbs)
Curry leaves - 3-4 springs
Green chili - 8-10 slit
Garlic paste - 1 tbsp
Onion - 1/2 onion (1 inch slices) - about 1/2 cup
Tomato - 1/2 (small diced) - about 1/4 cup
Turmeric powder - 1/2 tsp
Pepper powder - 2 tsp
Curry leaves - 3-4 springs
Green chili - 8-10 slit
Garlic paste - 1 tbsp
Onion - 1/2 onion (1 inch slices) - about 1/2 cup
Tomato - 1/2 (small diced) - about 1/4 cup
Turmeric powder - 1/2 tsp
Pepper powder - 2 tsp
Method
Heat 2 tbsp oil in medium / medium-high heat in a pan.
When hot, add curry leaves and fry for a few seconds.
Add green chili and fry for a few seconds
Add onions and fry until soft (2-3 mins). Do not have to fry too much
Add tomatoes and fry for a 2-3 mins.
Add garlic paste and fry for 1-2 mins. Do not burn
In medium high or high heat, Add chicken and salt as necessary (about 1 tsp to start), Mix well and cook for 3-5 mins.
Add turmeric powder and pepper powder. Mix well
Cook until all water is extracted from chicken and cooked out. Check salt and adjsust. Usually well become dry or with very little gravy.
Optional - Add water and add hot water as needed. After water cook for a few mins to incorporate well.
Reference
- https://www.youtube.com/watch?v=wX5pKmKSVxg - Color Talkies (Chandru Nimmane Oota)
Style - North Indian
Serves - 6-8
Rating - 4/5
Last prepared - 17 Nov 2024
Last recipe revision - NA
Ingredients
Pumpkin - 2 lbs (diced or julienned / baton)
Mustard oil - 2-3 tbsp
Hing - 1/2 tsp
Bay leaves - 1
Red Chili - 2
Mustard oil - 2-3 tbsp
Hing - 1/2 tsp
Bay leaves - 1
Red Chili - 2
Whole Spice mix
Cumin seeds - 1 tspShahi jeera - 1/4 tspFennel seeds - 1/2 tspMustard seeds - 1/2 tspFenugreek seeds - 1/4 tspKalonji seeds - 1/2 tsp
Spice powder paste (Mixed in water to make a slurry)
Turmeric powder - 1/2 tspKashmiri red chili powder - 1 tspCoriander powder - 2 tsp
Kitchen king masala - 1 tsp
Ginger - 1 inch (crushed and finely chopped)
Green chili - 2 (slit or whole)Salt - as needed
Black salt - as needed
Jagger powder - 2-3 tbsp
Kasuri methi - 1 tsp
Chaat masala / amchur powder - 1 tsp
Garam masala - 1/2 tsp
Kasuri methi - 1 tsp
Chaat masala / amchur powder - 1 tsp
Garam masala - 1/2 tsp
Method
- Heat mustard oil in a hot vessel.
- When oil is hot, lower heat and add hing and fry for a few seconds. Do not let it burn
- Add bay leaves and red chili. Fry for a few mins and do not let it burn
- Add whole spice mix and fry until toasted.
- Add spice powder paste and fry until raw smell is gone.
- Add ginger and green chili and salt. Fry until oil separates.
- Add jaggery and cook until raw smell is gone.
- Add pumpkin and kasuri methi. Mix well.
- Raise heat to medium and cook covered for 7-8 mins.
- Add garam masala and amchur powder. Mix well and cook for until done.
Reference
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