Crispy Crunchy Cheesy Breads

I was actually looking around for easy cheesy recipes. It would be surprising but I am not a fan of cheese. I have it only with pizza. So whenever I make recipes with cheese I have to make something else for myself. 

Yesterday while I was going through all the recipes of BM #49 week 2 day 1 I found this super easy recipe in Sneha's blog. I immediately thought of making it and tried it today morning for breakfast. Sneha had cut the breads into flower shape but I didn't do that. I just adjusted the recipe to suit our tastes and people at home loved this breakfast. It was a time saver one for me also. I needed only 15 minutes to prepare this for about 3 people and of course I made a simple sandwich for myself.

Ingredients:

Bread - 12 slices

Cabbage - 50 grams (finely chopped)

Capsicum - 50 grams (finely chopped)

Onions - 25 grams (finely chopped)

Tomato - 50 grams (finely chopped)

Salt - to taste

Pepper powder - 1 teaspoon

Cheese (mozarella or cheddar) - 100 grams (grated)

Butter - 10 grams

Method:

• In a bowl mix together the cabbage, capsicum, onions, tomato, salt and pepper powder.
• Microwave it for about 2 minutes so that the veggies are half cooked.
• Apply butter on both sides of the bread.
• Heat a nonstick pan place the bread on it,  place the vegetable mix on top of each bread and sprinkle grated cheese on it. Cover the pan with a lid till the cheese melts.
• Serve hot with tomato ketchup.

Note: The breads can also be baked in over at 180 degrees for 3-4 minutes.

Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

DOZZA

After almost an year's break I am participating again in Blogging Marathon hosted by Srivalli of spicingyourlife. The second week is starting today and I have picked up "Say cheese". So I would be posting cheese / paneer related recipes for the coming 3 days.

I had planned some elaborate dishes but couldn't find time. So here I am with some simple dishes. H suggested this name "DOZZA" after tasting it :). Basically instead of the Pizza base I used dosa batter. And this was super hit. Since I made this for morning breakfast I was not able to click many snaps. 

Ingredients:

Dosa batter - 1 cup

Cheese - 100 grams (grated)

onions - one big (finely chopped)

carrots - one big (finely chopped)

Capsicum  - one big (finely chopped)

Mushrooms - 25 grams (finely chopped)

Pizza sauce - 50 grams

Method:

• IF the above said ingredients are ready then we need only about 10 minutes to make 5 Dozzas.
• Place a dosa pan and apply some oil. Once the pan is hot pour a laddle of dosa batter and make a thick dosa.
• Spread a spoon of pizza sauce and place the finely chopped vegetables.
• Spread the grated cheese. Close the dosa pan with a lid and cook under medium flame for about 1 to 1.5 minutes.
• Serve hot!!!

Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Poricha Kuzhambu

Poricha Kuzhambu is a very flavourful kuzhambu. I love the black pepper that goes into the ground masala. It adds a wonderful flavour to the kuzhambu. I have already posted one version of this kuzhambu. The already posted version is with Tuar dal

The speciality of poricha kuzhambu is using Karamani or red chori beans. So here I have used Chenai (yam) with red chori beans and have also added roasted groundnut. It is a delicious combination. Pair it up with some Paruppu Thogayal or with any thoran and you have a wholesome filling lunch ready

Ingredients:

Chenai/Yam – 350 grams

Karamani/Vella Payaru – 100 grams

Tamarind – gooseberry sized ball

Turmeric Powder – ¼ tsp

Salt to taste

To roast and grind

Channa Dal/Kadala Paruppu – 10 grams

Whole Black Pepper – 5 grams

Dried Red Chilly – 2 to 3

Asafoetida – a small piece

Scraped Coconut – 50 grams

For Tempering

Coconut Oil – 2 tsp

Mustard Seeds – 5 grams

Grated coconut - 10 grams

Curry leaves - few

Method:

• Soak the karamani in hot water for about half an hour. Soaking will help in better cooking.
• Pressure cook the karamani.
• Peel and chop the yam into small cubes. Pressure cook the yam pieces with just enough water and salt.
• Soak the tamarind in hot water for 10 minutes. Squeeze and take out the 1.5 cup of extract.
• Transfer the tamarind extract into a vessel, add turmeric powder and salt. Add salt carefully, as we have added salt to the yam pieces as well.
• Let this boil for 5 to 6 minutes. Then add the yam pieces and the karamani and let everything boil for another 5 to 6 minutes.
• In the meanwhile, in a small frying pan, heat ½ tsp of oil, add the piece of asafoetida, when it puffs up add the kadala paruppu and fry till it starts changing color, now add the black pepper and red chillies and fry till the dal turn golden brown, add the coconut and fry for another minute. Cool and grind to a smooth paste using little water.
• Add this ground paste to the boiling tamarind veggie mixture, mix well. Add about ½ cup of water if required to adjust consistency and boil for another 2 to 3 minutes.
• Remove from heat.
• Heat a small frying pan with oil, add mustard seeds once they splutter add the curry leaves and grated coconut. Fry until coconut turns brown and remove from heat. Pour onto the kuzhambu.

Poricha kuzhambu is ready!!! Enjoy your lunch with this hot kuzhambu and any interesting thoran.