Homemade garlic bread

I love garlic bread a lot especially as an accompaniment to soups and pastas..
Decided to try it at home..I made french bread last week at home and dint take photos as I didnt have the idea of blogging them..Later I decided to make garlic bread with those and they came out too good..So hurriedly I took some snaps and here is how I prepared it..
It is very quick to prepare if you have even store brought french bread at home..
It can also be tried using any type of bread but tastes best 
when french bread is used.

           

Ingredients

French bread - 6 slices
Garlic cloves - 5
Oregano dried - 1 teaspoon
Basil and parsley - chopped 1/2 cup
Butter
Salt to taste

Directions

Combine the  chopped garlic cloves,oregano,basil and parsley in a blender.
Preheat oven to 350 degree fahrenheit..
Apply sufficient amount on the bread slices and then apply this blended mixture over it..
Now place these slices in a baking sheet and bake them for about 7 to 8 minutes until they turn 
golden and crunchy..
Serve them hot along with soups, pastas or any dish of your choice..

            

Garbanzo bean fritters

This is very much similar to falafel found in mid-east cuisines..I have made this in an Indianized way..It is easy and quick to prepare and also serves as a tea time snack..It is nutritious as it is loaded with proteins..

           

Ingredients

Garbanzo beans / Chick peas - 2 cups
Onion - 1 small sized
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chilli powder - 1 teaspoon
All purpose flour / Corn flour - 2 tablespoons
Garlic - 3 cloves
Coriander leaves chopped - 3 tablespoons
Oil for frying
Salt to taste

Directions

Soak the chickpeas overnight..You can also use canned chickpeas instead..
Drain the water and pressure cook the chickpeas until they turn soft..
Drain the water and combine with the onion, garlic, salt, coriander powder and cumin powder and blend it in a mixie to a coarse paste..
Add flour and chopped coriander leaves and make into small balls..
Fry them for about 5 minutes until they turn golden brown..
Serve with tea or with hummus and pita bread..

This is my entry to WHB hosted this week by The Well Seasoned Cook..

Mushroom-Peas-Corn Pulao

I always prepared one pot dishes as they are time saving and effortless to prepare,yet delicious..
When I browsing for such dishes I tumbled upon this pulao from Hooked on Heat which resulted in a yummy,fulfilling meal..Here is how I prepared it..

         

Ingredients

Basmati Rice - 2 cups
Sliced Mushrooms - 2 cups
Onion - 1 medium sized
Green Peas - 1/2 cup
Corn - 1/4 cup
Ginger- Garlic paste - 1 tablespoon
Cumin seeds - 1 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin/Jeera powder- 1/2 teaspoon
Cloves - 3
Cashews - 4
Salt to taste
Ghee /oil - 2 tablespoons
Coriander for garnishing

Directions

In a pressure cooker add ghee/oil and fry the cashews..Once they turn golden brown, add the cumin seeds and cloves..Then add the onions and ginger garlic paste and saute till they turn translucent.
Then add the mushrooms and fry till they turn brown and all the moisture evaporates.
Then add the corn and saute for a minute.
Add all the spices and salt and allow them to cook for a minute.
Add 3 1/2 cups water and once it begins to boil add the rice and peas..
Close the pressure cooker and cook for two whistles..
Do not overcook..Garnish with coriander leaves and serve with raita..

This is my entry to MBP-One pot wonders hosted this month by Pavani of Cook's Hideout..

                                                               

This also goes off to Srivalli's Rice Mela

Baklava

Being my birthday today I thought I would post some sweet..I happened to eat Baklava in a greek restaurant and liked it very much..I made baklava for the first time at home making slight changes in this recipe..It turned out really good and I thought I could share it with you....I also thank my blogger friends for all your lovely wishes and blessings.. Especially Dhivya who made this yummy cheesecake for me..
Thanks a lot Dhivs..

           

Ingredients

For the Baklava
Phyllo dough - 1 pack
Butter - 1 cup
Sugar - 1/2 cup
Chopped walnuts and almonds - 2 cups
Cinnamon powder - 2 teaspoons

For the syrup
Honey - 1 cup
Sugar - 1 cup
Water - 1 cup
Lemon juice - 1 teaspoon
Cinnamon - 1 teaspoon
Vanilla extract - 1 teaspoon

           

Directions

Thaw the phyllo dough as per the manufacturer's instruction.
Melt the butter and keep aside.Mix the nuts,sugar and cinnamon and keep aside.
Take a baking pan and cover with Aluminium foil for easy cleaning.Apply butter to the pan.
Then take one phyllo sheet and place it in the baking pan and apply butter over it with the help of a brush.

            

Similarly place around 8 sheets of dough brushing each layer with butter.
The dough is too delicate..So try not to tear while handling them.
then add half the nut-sugar mixture and spread evenly over the dough..

            

Then again cover with 5 to 6 sheets of dough, bushing each layer with butter.
Cover the remaining dough with a damp towel when not in use..Otherwise it might dry off.
Then add the remaining half of nut-sugar mixture and layer with 8 to 10 sheets of dough brushing each layer with butter..
Make sure to brush the top layer with butter as it gives the nice brown colour..
Cut the baklava into squares or diamonds.

           

Bake the baklava at 350 degree for 40 to 45 minutes.

Meanwhile prepare the syrup..Simmer the honey,sugar,water,lemon juice,cinnamon and vanilla for about 10 minutes..Aloow it to coll until it reaches a syrupy consistency..
Once the baklava is ready pour the honey syrup over it..

          

Cool the baklava and enjoy..
Stays fresh for around 10 days..

            

I am sending this to MasterBakers Challenge with the theme Vanilla

Sending this to AWED: Middle Eastern cuisine hosted by Siri and Dhivya

                             

Pottukadalai Urundai (Roasted Split pea / Dalia balls)

 
This is one of the quickest snacks I prepare..hardly takes about ten minutes.It is also full of proteins..A snack which kids would love..

           

Ingredients
Pottukadalai / Roasted split pea - 2 cups
Sugar - 1 cup ( or more depending on your taste)
Ghee / Melted butter - 1 cup
Milk - 2 tablespoons

Directions
Grind the pottukadalai and sugar in mixie until you get a very fine powder.
Slightly warm the ghee.
Mix it along with the ghee well..
Then add the 2 tablespoons of milk and rol them into small rounds.
The milk helps in easy binding..
Store in an airtight container for future use.

Kovakkai / Tindora Masala

I found these Kovakkai in the Indian store and wanted to try them..Here is how I prepared it..It turned out really spicy and delicious..Served as a good side for rice.

           

Ingredients

Kovakkai / Tindora - 3 cups sliced into thin rounds
Onion - 1 medium sized finely chopped
Tomato - 1 finely chopped
Ginger garlic paste - 1 tablespoon
Green chillies - 3
Turmeric powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin / Jeera powder - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Curry leaves - 1 sprig
Oil - 3 spoons
Salt to taste

Directions

Wash and trim the ends of the kovakkai..
Slice them into circular pieces and keep aside.
Heat oil in a pan, season with mustard, cumin seeds, split black gram and curry leaves.
Add onion and the chillies and saute till th onions turn translucent..
Add the ginger garlic paste and saute for one more minute.
Add the tomatoes and cook till they turn soft..
Then add the kovakkai and cover the vessel and cook on low flame for 5 to 6 minutes.
After it gets cooked well add the coriander powder, jeera powder,turmeric powder and salt.
Mix everything and cook again for 5 minutes until everything blends together..
Garnish with cilantro and serve hot with rice and chapathis.

This is my entry to weekend Herb blogging hosted this week by Jugalbandi..

Dosa Varieties

My mom used to have dosai maavu always in store because my brother and dad are dosa freaks..
She used to make all kinds of dosas and here are a few varieties I usually prepare..

Mixed bean dosa

This dosa is loaded with proteins since it contains many type of legumes..You can include any pulse depending on your liking and availability.It is very similar to adai dosai but you can add pulses of your choice..I prepared it the following way..

         

Ingredients

Masoor dhall - 1/4 cup
Chickpea / Garbanzo beans - 1/4 cup
Green gram / Whole moong dhall - 1/4 cup
Channa dhall - 1/4 cup
Toor dhall - 1/4 cup
Black eyed beans - 1/4 cup
Urad dhall - 1/4 cup
Raw rice - 1/2 cup
Asafoetida / Hing - 1 teaspoon
Turmeric powder - 1 teaspoon
Green chillies - 4 or 5 depending upon your taste level
Ginger - 1/2 inch
Onion - 1 small sized (optional)
Salt to taste

          

Directions

Soak all the pulses and rice together overnight or for atleast 6 hours.
Grind them in a mixie along with the green chillies,salt,turmeric powder, asafoetida and ginger coarsely..
No need of fermentation..
You can mix the batter along with chopped onions and make dosas..
You need to add a little more oil while prepareing these dosas..
They are delicious and can be served with any chutney of your choice..Tastes best with coconut chutney or ginger chutney..

Egg-cheese and Podi dosa

          

These are my alltime favorites..I have never thought of blogging about them..But wanted to share it for the Dosa mela..
For the egg dosa just spread the batter in a circle in a pan and pour an egg on the top..Just spread it evenly using a spoon or a fork..
Sprinkle some grated cheese over the top..This melts and gives a nice saltiness..Also add some pepper and serve hot..
If you do not want to add cheese..Just salt and pepper would do..
  
      
For the podi version, over the spread dosa batter just sprinkle some idly podi and some oil..Serve with chutney..

This is my entry for Srivalli's Dosa Mela..