Garlic Bread

Ingredients

 (measuring cup used, 1 cup = 200 ml)

1 medium bread, whole wheat or brown or multi grain or white bread

2 tbsp butter, salted or unsalted

1medium garlic, roasted

200 grams cheese or 1 cup grated cheese, processed or cheddar or mozzarella cheese

black pepper as required

salt as required to be added if using unsalted butter

Cooking Directions

preheat oven for 200 degrees Celsius/392 degrees Fahrenheit before starting.

slice the loaf of bread .

take 2 tbsp softened butter (butter at room temperature) in a bowl. i used salted butter  if using unsalted butter, then add a bit of salt.

Roast the garlic

Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.

mix the grated garlic very well with the butter.

grate 200 grams cheddar or mozzarella cheese. about 1 cup grated cheese.

now spread the garlic butter evenly on all the slices.

top with the cheese generously.

sprinkle with your favorite spice. you can add  black pepper, italian seasoning etc.

place the bread slices in a baking tray.

now keep the baking tray on the top most rack of your OTG. if using a microwave oven in the convection mode, then keep the baking tray on the glass turn table.

bake at 200 degrees celsius/392 degrees fahrenheit for 5 to 6 minutes till the edges become a light golden and a bit crisp. the cheese will also melt. you don't need to toast these slices.

serve these cheesy garlic bread hot with tomato ketchup as a starter or as as a snack.

GolGappay

Ingredients:

For Gol Gappa:

Semolina 1 cup
All purpose flour 1/4 cup
Oil for deep frying

For Filling:

Potato 1 cup boiled

chickpea 1 cup

onion chopped

yogurt

chaat masala

red chili powder

Imli Soonth Chatney:

imli 1 cup

gurh/brown sugar 1/2 cup

dry ginger powder 1 ts 

salt as like your taste

red chilli 1 ts

 

For Sour Water:

Mint leaves ½ bunch

Green chillies 3

Water 1 liter

Tamarind pulp ½ cup

Roasted coriander powder 1 tsp

Roasted cumin powder 1 tbsp

Chilli powder ½ tsp

Salt ½ tsp

Ginger 2 tbsp chopped

Lemon juice 3 tbsp

Cooking Directions:

For Sour Water:

 In a blender put together ginger, mint leaves, green chillies and blend to a fine paste.

Mix in water with tamarind pulp, lemon juice, roasted cumin, roasted coriander powder, chilli powder and salt, mix well.

The water should be tangy and spicy. Strain water and keep in the fridge to chilli or add ice and use

.

For GolGappa:

In a bowl mix together semolina, flour to from a stiff dough.

Keep aside for 30 minutes, then knead once again.

Make marbles size balls with little oil on your hands, roll out into puri with a rolling pin, secure between two layers of wet cloth, roll out all of them and leave aside for 10 minutes.

Deep fry on medium heat till they puff up, reduce heat and fry till crisp.

Imli Soonth Chatney

Add water(2 cups)to tamarind

And bring to boil for 10 min.

Strain it with soup strain.

 Salt,dry ginger powder,

Red chilli powder

Jaggery and salt.

Bring it back to flame for about 10 minutes again,until

The jaggery melts completely.

Make the chutney a little thin

Because,it thickens on cooling.

To Assemble:

 Puncture the Gol gappa with tip of your thumb, add chickpea potatoes onion you like it a little sweet

 add little sweet tamarind or plum chutney yogurt chaat masala red chili powder and green chilies

 before adding the water.

another local serve with mirch masala

Halwa Puri Nashta

Ingredients

For Halwa:

Semolina ½ kg

Sugar ½ kg

Clarified butter 1 cup

Cardamom 4 to 5

Kewra essence few drops

dry fruits as required

Food color 1/3 tsp

For puri:

White flour ½ kg

salt pinch

Oil for fry

Salt as required

Clarified butter/ghee 2 to 3 tbsp

Cooking Directions:

Pori Recipe:

To make the puris take a mixing bowl and add white flour(maida), ghee, a pinch of baking soda and a pinch of salt.

Mix well till a smooth dough is formed.

Divide the dough into equal portions and roll into small balls.

With the help of a rolling pin, roll each ball into thin circular discs.

Deep fry the puris on a high flame until they turn light brown.

Halwa Recipe:

To make the halwa take a pan and cook semolina on a medium flame till it changes color.

Add ghee, small cardamoms and sugar.

Mix well until the sugar dissolves.

Then add chopped almonds and pistachios followed by yellow food color.

Continue stirring until the semolina is fully cooked and its texture turns smooth.

Lastly add a few drops of kewra and garnish with chopped almonds

Ingredients for Chanay Ka Salan:

Chickpeas (boiled) 1/2 kg

Ginger Garlic Paste 1 tbsp

Salt as per taste

Brown Onions 1/2 cup

Tomatoes (chopped) 5-6 medium

Red Chillies (crushed) 1 tbsp

Turmeric Powder 1 tsp

Cumin Seeds 1 tsp

Garam Masala Powder 1 tbsp

Black Pepper Powder 1/2 tsp

Sugar 1 tbsp

Tamarind pulp 1/2 cup

Cooking Oil 1/2 cup

Ingredients for Aalo bhaji:

Potatoes(boiled & cubed) 1/2 kg

Garlic(crushed) 1 tsp

Salt as per taste

Red Chillies (whole) 5/6 tbsp

Fenugreek Seeds 1/2 tsp

Nigella Seeds 1/2 tsp

Mustard Seeds 1/2 tsp

Oregano Seeds 1/2 tsp

Sugar 1 tbsp

Tamarind pulp 1/2 cup

Cooking Oil 4-6 tbsp

Method for Chanay ka salan:

In a pot, slightly heat cooking Oil for 2-3 minute and saute ginger garlic paste.

Add cumin and remaining dry spices.

Mix well. Sprinkle a little water and stir the spices for a few minute.

Add onion and tomatoes and stir untli tomatoes are tender.

Add chickpeas,stir once and add 2 cups of lukewarm water, suagr and tamarind.

Simmer on low heat for 5-7 minutes.Mix salt and black pepper in the end and remove from stove.

Method for Aalo bhaji/Tarkaari:

Boil 1 1/2 cups of water and add red chillies and nigella seeds.Add potatoes and cook until gravy thickens.

In a frying pan, slightly heat cooking Oil for 2-3 minutes and add mustard, fenugreek, garlic and oregano.

When they pop,pour the tarka on the potatoes and cook for 4-5 minutes.

Add salt,sugar and tamarind.Mix well and remove from stove.