Sprouted Soybeans/Moong Dal Sandwich

Ingredients

Soyabeans/Moong Dal Sprouts - 1 Cup

Boiled and Mashed Potato - 1 and 1/2 Cups

Grated Carrot - 1/2 

Chopped Onion - 1

Chilli Powder - 1/2 Teaspoon

Cumin Powder - 1/2 Teaspoon

Garam Masala - 1/2 Teaspoon

Coriander Leaves - Little

Lemon Juice - 1/2 Teaspoon

Oil - 2 Teaspoons

Salt

Sprouted Soybeans Filling
Learned From Jayashris Kitchen

Stuffed Sprouted Soybeans 

Preparation

1. In a pan, add oil. When the oil is hot, add onions and saute until it turns transparent color. 

2. Add the carrots, sprouts, salt, chilli powder, cumin powder, and garam masala.

Fry for 5-7 minutes.

3. Now, add the mashed potatoes and mix well. Then, add coriander leaves. Switch off the stove, and finally add lime juice.

4. Now, toast the bread loaves. Stuff the breads with the sprouts filling and spread it. 

Now, Sprouted Soybeans Sandwich is ready!!!

Note. You can also apply mint chutney on the bread. 

            You can add chopped veggies like capsicum, cauliflower, and peas while adding       

            carrots for making the sprouts stuffing.

Sidedish: Tomato Ketchup

Iyengar Bakery's Bread Sandwich

Ingredients
Chopped Onions - 1 Cup
Chopped or Grated Carrot - 1
Chopped Green chillies - 2
Chopped Coriander Leaves - 1 Tablespoon
Chopped Mint Leaves - 1 Tablespoon
Turmeric Powder - A Pinch
Bread Slices - As RequiredOil - 2 Teaspoon
Salt

Sandwich For The Bread

Iyengar Bakery's Bread Sandwich

Preparation
1. In a pan, heat oil. Add onions and fry until its raw smell goes off. 2. Add carrot, salt, turmeric powder, mint leaves, coriander leaves, and green chillies in an order. Fry for 5 more minutes. 
3. Toast the breads with little ghee. Stuff the breads with the cooked sandwich or sandwich the breads using the sandwich maker.


Now, Iyengar Bakery's Bread Sandwich is ready!!!

Moong Dal Paratha

Ingredients 

For Moong Dal Masala

Boiled Yellow Split Moong Dal - 1 Cup 

Finely Chopped Ginger - 2 Teaspoons

Finely Chopped Green Chillies - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Coriander Powder - 1 Teaspoon

Garam Masala Powder - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Finely Chopped Coriander Leaves - 4 Tablespoons

Salt

Moong Dal Paratha
Learned From Archana's Kitchen

For Paratha

Whole Wheat Flour - 2 Cups

Salt - 1 Teaspoon

Water - For Kneading The Dough

Oil/Ghee 

Preparation

1. Drain excess water in moong dal. Add the ingredients under the masala to the dal and mix well until you can make balls out of it. Make medium sized balls and set aside.

2. Add flour and salt in a large bowl, and add water little by little. Make a pliable dough. Knead dough until it is soft and non sticky. Set aside covered for 20 minutes. 

3. Make 12 - 15 lemon sized balls of the dough and roll them out to round paratha. 

4. Now, put the moong dal ball in the center of the rolled paratha. Add a portion of the stuffing in the center. Gather the sides and bring the sides of the paratha together and again make a ball.

5. Again, toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness. 

6. In a pan, put the paratha and cook the paratha on either sides until you see the brown spots on the paratha. Put a drop of oil on the corners of the paratha.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness. 

Now, Moong Dal Paratha is ready!!!

Broad Beans Packs

Ingredients

For Chappathi

Wheat Flour - 1 Cup

Salt - 1/2 Teaspoon

Warm Water - 1/2 Cup (As required)

For Broad Beans Packs

Chopped Broad Beans - 2 Cups

Chopped Onion - 1

Chappathi - 3

Eggs - 2

Curry Leaves - 5

Mustard Seeds - 1 Teaspoon

Coriander Seeds - 1 Teaspoon

Chopped Green Chillies - 2

Chopped Coriander Leaves - 1/2 Cup

Turmeric Powder - 1/2 Teaspoon

Chilli Powder - 1 Teaspoon

Salt

Oil

Stuff Broad Beans In The Center Of The Chappathi

Broad Beans Packs

Broad Beans Packs
Learned From Actress Viji

Preparation

Chappathi

1. In a large bowl, add all the ingredients under chappathi and knead it well. Keep it aside for 20 minutes. 

2. Make small balls out of the chappathi dough. Then, in a hard surface, roll out the chappathi into a round and flat chappathi. 

3. In a pan, put chappathi and heat till you see small brown spots on the chappathi. Flip it over and heat on the other side also. Chappathi is ready!

Broad Beans Packs

1. In a pan, heat oil. Add mustard seeds and wait till it pops out. Then, add curry leaves, onion and green chillies. Fry until onions become transparent.

2. Now, add coriander seeds, broad beans, and salt. Fry for few minutes until broad beans becomes soft.

3. Then, add turmeric powder and chilli powder and fry for 2 minutes. Add 1/4 cup of water. Sprinkle coriander leaves. Close the pan using a lid.

4. Beat the eggs in a bowl. Add little salt. 

5. Dip the chappathi in the beaten eggs and then fry it in a pan. 

6. Put the broad beans masala in the middle of the chappathi and first roll its corners. Then, roll the chappathi sides inwards. 

Now, Broad Beans Packs is ready!!!

Bread Sandwich

Ingredients

Bread - 4

Onion - 1/2 (Round Slices)

Tomato - 1/2 (Round Slices)

Coriander Leaves

Potato - 1 (Round Slices)

Tomato Ketchup or Jam or Ghee or Coriander/Mint Chutney

Sandwich Maker

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                                                                        Bread Sandwich

Preparation

1. Apply butter or mint chutney or ketchup on one side of the bread. I applied butter. Place onion slices, tomato slices, potato slices, and coriander leaves on the bread.

2. Apply any spread on the other bread and place it on top of the other bread.I applied mint chutney. Cook the bread in sandwich maker.

Now, Bread Sandwich is ready!!!

 

Avocado Chappathi

Ingredients

Wheat Flour - 2 Cups

Very Ripe Avocado - 1
Salt - 1/2 Teaspoon
Warm water - 1/2 Cup
Chilli Powder - 1/4 Teaspoon

                                                                         Avocado Chappathi

Preparation

1. Scoop the flesh of avocado. Using a spoon, mash it nicely.

2. In a big bowl, put flour, salt, and chili powder and mix the flour. Add mashed avocado to the flour and mix well.

3. Add water little by little and make a firm dough. The dough would be little soft because of avocado. Knead the dough well. Cover and set it aside to rest for about 30 minutes.

4. Using dough, make small balls. Dust the balls in the wheat flour and roll out the balls into a big round chappathi.

5. Heat a pan, when it is hot, place the chappathi and cook it on either side until you see some very small bubbles.

Now, Avocado Chappathi is ready!!!

Bread Upma

Ingredients

Bread - 10 Slices

Chopped Onion - 1

Chopped Tomato - 1
Chopped Capsicum - 1 (Optional)

Chopped Green Chillies - 2

Chopped Ginger - 1"

Turmeric Powder - 1/4 Teaspoon

Chili Powder - 1/2 Teaspoon

Garam Masala Powder - 1/2 Teaspoon

Mustard - 1/2 Teaspoon

Bengal Gram Dal - 1 Teaspoon

Urad dal - 1 Teaspoon

Curry Leaves

Lemon Juice - 1 Teaspoon

Cashews - 12 Nos

Coriander Leaves
Spring Onions (Optional)

Salt

Oil/Ghee

Bread Upma

Preparation

1. In a pan, heat oil or ghee. When it is hot, add mustard. When mustard pops up, add bengal gram followed by urad dal. Fry till it becomes golden brown. 

2. Now add cashews, onion, green chilly, ginger and curry leaves and saute till onion becomes transparent.

3. Add capsicum, tomatoes and put turmeric powder, chili powder, salt and fry for few minutes. Sprinkle water. 

4. Cut bread into small pieces and add it to the masala. Mix well. Keep it in low flame for 3-4 minutes and stir in between. Sprinkle lemon juice, spring onions, and coriander leaves.

Now, Bread Upma is ready!!!

Methi Chappathi

Ingredients

Chopped Methi Leaves - 3 Cups

Chopped Green Chillies - 2

Grated Ginger - 1"

Powdered Cumin Seeds - 1/2 Teaspoon

Wheat Flour - 3 Cups

Salt

Oil 

Methi Chappathi

Preparation

1. In a pan, heat oil. When the oil is hot, add powdered jeera, grated ginger, green chillies, methi leaves, and salt. Saute until methi leaves are cooked. Let the mixture cool down.

2. In a big bowl, put flour, salt, and methi mixture. Add water little by little and make a firm dough. Knead the dough well. Cover and set it aside to rest for about 30 minutes.

3. Using dough, make small balls. Dust the balls in the wheat flour and roll out the balls into a big round chappathi. 

4. Heat a pan, when it is hot, place the chappathi and cook it on either side until you see some very small bubbles. 

Now, Methi Chappathi is ready!!!

Egg Kothu Parotta

My family likes Kothu Parotta so much...Though it involves a lot of pounding...., I still feel it is worth the effort.  A perfect non-stick pan would even make this preparation easier.


We do not have good Indian restaurants nearby. So, I have to look for a recipe that matches the exact taste of our Indian TamilNadu style Kothu Parotta. My search did not go vain...Thanks a lot to Em Samayal Pakkam for posting a recipe that gives the perfect taste of Kothu Parotta. This recipe is definitely a BLOCKBUSTER hit in my kitchen.


When I have parathas and eggs at home, I make Egg Kothu Parotta. 


Ingredients

Cooked Parotta - 4

Chopped Onion - 1

Tomato - 1

Eggs - 3

Ginger Garlic Paste- 1 Teaspoon

Chalna - 1 Cup

Green Chillies - 1-2

Turmeric - 1/4 Teaspoon

Curry Leaves

Pattai - 1

Cloves - 2

Egg Kothu Parotta
Learned From En Samaiyal Pakkam

Preparation

1. Heat oil in a pan. Add pattai and cloves. Now add onions and ginger garlic paste and saute till the raw smell goes off.

2. Add green chillies, turmeric, and curry leaves. Add tomatoes and fry for some time.

3. Cut parotta into pieces. Then add parotta pieces and fry for few minutes. Now add eggs, salt, and pepper. 

4. When the eggs are almost done, add chalna. Now break the entire parotta into small pieces using ladles. Garnish with coriander leaves.

Egg Kothu Parotta is ready to serve!!!


Serve: Chicken Salna