bread sandwich recipes 

When ever potatoes are over boiled they become unfit for making a curry. Instead of throwing away those boiled potatoes, we can smash it and make bread sandwich recipes

 

Ingredients:

Potatoes: 250 gms

Sliced bread - 1 loaf
Butter - 100 gms

Carrots - 2
Tomatoes – 2

Green chillies - 6
Onions - 2
Chopped coriander leaves - 2 tbsp
Salt, Pepper powder - As required.

Vegetable Soup

Ingredients:

• 50 gm Carrot (scraped and chopped)
• 50 gm Cauliflower(chopped)
• 200 gm Tomato (chopped)
• 50 gm Butter
• 1 tbsp Oats
• 2 tsp Ginger-Garlic Paste
• 4 cm length Ginger
• 50 ml Milk
• 100 gm Small Onion(cut into thin circles)
• 2 tsp Oil
• 1 tbsp Corn flour or all purpose flour
• 1tsp Pepper Powder
• Salt as needed
• 1 Green chilly
• 8 cup Water
• 5-6 Coriander leaves(finely chopped)

Light Stir-fry Potato 

Ingredients:

Potato … 2 – 3 medium size

Onions … 2

Dry chili … 4 – 6

Salt … 1 - 1½ teaspoon

Garam masala ... 1pinch

Oil … 4 – 5 tablespoons

Triple Slice Panner

The name triple slice Panner here doesn’t mean the Panner is sliced three times; but rather, there are three ingredients, which are cut into thin  strips.  The ingredients are eggs, Panner, and green onions.  Although this dish involves some frying, it is a cold dish, and is served cold.  

Ingredients:

Panner … 1 piece (350g)

Eggs … 2

Ginger … 6 – 8 slices

Light soy sauce … 3 tablespoons

Vinegar … 1 tablespoon

Salt … 1 teaspoon

Chilly sauce … 1 teaspoon

Sugar … 2 teaspoons

Onion … 3 – 4

Minced garlic … 1 teaspoon

Oil for frying 

Stir-fry Carrots 

Ingredients:

Carrots … 300 – 350g (8 – 10)

Onion … 2

Salt … 1 teaspoon

Tomato…2

Sugar … 2 teaspoon

Oil … 4 – 5 tablespoons

Water … ¼ cup

Cabbage and Tomato Panner Soup

This is one of my own soup creations, and it’s a delightful soup to both make and taste.  It has a light taste, and most of the flavoring comes from the vegetables used in the soup; thus producing a very natural tasting soup.

Ingredients:

Panner … 1 piece (350g)

Tomato … 1

Cabbage … 2 – 3 leafs

Onion … 1

Ginger … 4 – 6 slices

Salt … 1 teaspoon

Sesame oil … 1 teaspoon

Water … 2 ½ - 3 cups

Corn flour … 1 tablespoon

Pepper powder … 1 pinch (optional)

HYDERABADI BIRYANI

Ingredients:

• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)

VEGETABLE BIRYANI

Ingredients
1 1/2 c uncooked long grain rice
3 pinches of saffron
2 onions sliced
12 cashewnuts broken into halves
2 tbsp raisins
3 tomatoes finely chopped
1/4 c yoghurt
1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas)

MUTTON BIRYANI

Ingredients:
Mutton big pieces with bones - 1/2 kg
Basamati rice (soaked in water for 1/2 hour) - 1/2 kg
Onions cut into think slices - 150 grms
Tez patta (bay leaves) - 4 to 5 leaves
cloves - 5 to 6
Shajeera - 1 spoon
Cinnamom sticks (Dal Chini) - 3
Kali mirchi (Sabuth) - 4 to 5
Elachi (Big) - 2
Pudina (Mint Leaves) chopped - 1 bunch
Cashew nuts - 100 (optional)

FISH BIRYANI

Ingredients :
450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, 1 clove
4 garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajwain seeds (carom)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt

EGG BIRYANI 

Ingredients:

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste

HYDERABADI CHICKEN BIRYANI

Ingredients:

1 kg chicken preferably in 16 pieces and a couple of drumsticks,
1 kg Basmati rice,
1 cup finely chopped onions,
2 tsp ginger and garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
6 to 10 green chillies ground to paste
3 or 4 cardamom pods,
1 or 2 tsp cumin
2 cups mint leaves,
1 cup coriander leaves
2 tsp coriander powder,
½ tsp garam masala powder,
1 cup coconut milk,
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
2 tsp dried coconut powder,
few strands of saffron,
2 cups finely sliced onions 

Method:

1. Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice.Apply this paste onto the meat flesh and let it marinate for an hour.

2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. Add garam masala and coconut powder and turn off flame when it's about ¾th cooked. Gravy should not be much, chicken pieces should look roasted.

3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semicooked grains of rice and colour them with diluted saffron for garnishing.

4. You will need a utensil of about 12" (300 mm) base. Place about half of semicooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.

5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference.This way, keep rotating the vessel every 2-3 min for about 20 min. Everytime you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.

6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.

Egg Omlet

Ingredients:

Eggs … 3 – 4

Bean sprouts … 1 cup

Mushroom … 3 – 5

Salt … 1 - 1 ½ teaspoon

Black pepper grind … ½ teaspoon

Sugar … 1 teaspoon

Flour … 3 – 4 tablespoons

onion … 1

Oil for frying 

Method:

1.  Beat the eggs well.  Then add in the flour, salt, sugar, pepper, and mix well.

2. Finely chop the green onions.

3. Cut the mushrooms into 2 to 3mm thick slices.

4. Wash and drain the bean sprouts.

5. Add the bean sprouts, mushrooms, and green onions into the egg mixture.

6. Heat oil to medium high in a frying pan.

7. Put the egg mixture in to fry.  Fry until it’s cooked thoroughly.

 

Vermicelli Salad 

Vermicelli noodles (bean thread) … 1 ½ bundle

Carrots … 2 – 3

Celery … 1 stick

Jalapeno peppers … 1 – 2

Green onion … 2

Salt … 1 teaspoon

Light soy sauce … 1 tablespoon

Vinegar … 3 tablespoons

Sugar … 3 – 4 teaspoons

Sesame oil … 3 teaspoons

1.  Boil some hot water, and pour into a bowl with the vermicelli noodles.  Soak until the noodles are soft.  Run through cold water, and then drain.

2. Peel carrots and cut into 2inch long, thin strips.

3. Gut the green onions into 1½inch long and thin strips.

4. In a bowl, mix the salt, soy sauce, vinegar, MSG, sugar, sesame oil, and chili oil.  Mix it well.

5. Mix the vermicelli, carrots, celery, and green onions in a plate.

6. Mix in the sauce when you are ready to serve.

 

Ginger Sauce Chicken 

Ginger Sauce Chicken is created using ginger to accentuate the flavor of the chicken. The ‘chicken’ in this case is created with dried bean curd sticks, which you can easily find in your local grocery stores. This is a

popular dish for main courses, and as well, a favorite for many beer drinkers in Szechuan. 

This dish is quick and easy to prepare, where the only involved processes is the deep-frying.

 

Ingredients:

Dried bean curd sticks … 100g 

Ginger … 50-75g (1 full piece)

Green onions … 2

Sesame oil … 2 teaspoon

Salt … 1 teaspoon

Peppercorn … 15 – 17 

Light soy sauce … 2 tablespoons

Dark vinegar … 3 tablespoons

Vegetable oil for deep-frying

1.      Soak the bean curd sticks until all soft.  Then strain, and dry as much as possible

“Tip: you can achieve best result by pouring boiling hot water over the bean sticks and cover with a lid for 10 to 15 min”

2. Smash the ginger into small pieces, and wrap in a thin but strong cloth. Then squeeze out the ginger juice into a bowl. 

Note: I can usually squeeze out about one to two tablespoons of ginger juice using this technique.  It does take a little effort.

3. Finely grind the peppercorns, and add to ginger juice with sesame oil, salt, MSG, soy sauce, and vinegar.

4. Finely chop the green onions, and mix in with the ginger sauce mixture. Stir the mixture well.

5. Pour enough vegetable oil into a small pot so it’s about 2 inches deep.

6. Heat up the oil, and deep-fry the tofu sticks until it’s a golden color.  Set in a plate with paper towel beneath, and let it cool.

7. Cut the tofu sticks along the middle into two halves, and then cut them into 1 inch long pieces.  Pour the sauce mixture on top, mix, and you have Ginger Sauce Chicken ready to serve! 

 “Tip: you can greatly decrease the amount of splashing by letting the tofu sticks dry as much as possible.”

 Note: only mix in the sauce when you are ready to serve, or the tofu will become soggy.

 

PEPPER CHICKEN

INGREDIENTS:
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely chopped
Salt to taste
Oil for frying

METHOD:

• Clean the chicken and cut into small pieces

• In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.

• Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color. Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.

• Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.

• Cover the pan and let the chicken cook well.

• Serve hot with chapathis or parathas.

chilli chicken

INGREDIENTS:

1 lb boneless chicken

1 onion chopped

1 capsicum (blended)

4-5 green chilies chopped

2 tomatoes chopped

1 tsp turmeric

2 tbsp ginger-garlic paste

Few drops of venigar and

soya sauce

Salt to taste

Oil for frying

METHOD:

• Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours.

• Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside.

• Heat oil in a pan, add onions, green chilies, and tomatoes and fry them for a while.

• Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 15-20 minutes.

• Serve hot with fried rice. Your Chilly Chicken is ready