Tag Archives: Onion

Chilli Cheese Toast

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The hunt for a quick and tasty dinner is always on. We are usually ok with the usual dosas, pesarattus and idli as dinner options everyday. Today, however, we wanted something different. The criterion was important: light, tasty, and not Dosa!!!

Chilli Cheese Toast

Chilli Cheese Toast

Since we’d just bought bread, and there was cheese available at home, the latest option became Chilli Cheese Toast! This was, however, made on the tava.

Ingredients:

  • 8 slices of Bread
  • 1 1/2 cups of grated cheese
  • 1tbsp butter
  • 2 green chillies, finely chopped
  • 1 small onion, finely chopped
  • capsicum (optional)
  • Salt and pepper to taste
  • Herbs (oregano spice mix) (optional)

Method:

  • Apply butter lightly on one side of the bread slices
  • Mix the grated cheese, green chillies, salt, pepper and onion
  • Spread the mix lightly on the non-buttered side of the bread.
  • Top with a light smattering of spice mix if desired.
  • Heat a tava on the lowest possible flame, and put the slice with the buttered side facing down
  • Cover the slice with a domed lid and cook till the buttered side is done AND the cheese on top has melted.

The only problem I faced here was that the onion really doesn’t get cooked in this short period. For people who don’t mind raw onion (such as your truly), this option is fine. But others can probably roast the onions a bit before putting it on the bread.

Serve hot!

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Puri – Kurma

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Puri-Kurma is one of the most popular tiffin items in Andhra. Almost every restaurant and tiffin center will carry this particular item immaterial of the day and time. Made properly, its a fun meal with various spices tickling the palate.

Puri – Kurma

For the Puri:

  • Add 1/2 tsp salt to 1 1/2 cup of wheat flour and knead into a soft, dry dough adding water intermittently. Ensure it is not soggy.
  • Set aside for some time

For the Kurma:

Ingredients:

  • 3 medium-sized potatoes
  • handful of green peas
  • Optional vegetables: cauliflower, beans
  • 2 large tomatoes
  • 1tbsp khus-khus
  • 1 medium-sized onion
  • 6 green chillies
  • 1/2 inch piece of ginger
  • 1/2 cup dessicated coconut
  • curry leaves and coriander for garnishing
  • salt and turmeric

Method:

Kurma:

  • Boil the potatoes and vegetables (except onion and tomatoes) and set aside
  • Grind the khus-khus into a fine powder.
  • Add grated coconut, onion, green chillies and ginger with water and grind to a fine paste
  • In a wok, heat some oil and add the chopped tomatoes.
  • Once the tomatoes are softened, add the vegtables and khus-khus pates with salt and turmeric.
  • cook till the gravy thickens.
  • turn off the flame, add curry leaves and chopped coriander over the curry without mixing, put the lid and set aside.

Puri:

  • Make small sized rotis with a rolling pin, and deep fry in heated oil. If done properly, the puri will puff up. If not, it’ll become a crispy papad.
    • While the soft and puffed puri is considered the ideal, there are lots of people who prefer the papad type, and make sure they get it that way! So its up to the cook to make the way he/she wants, and to make it properly… with a lot of practice. πŸ™‚

Serve hot, as breakfast or dinner! It works great for both!

Puri – Aloo Kura

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This is one of the most popular dishes across India. It doesnt really matter whether you’re in the North or South. Almost every family and restaurant will have this combination on the menu.

The version of aloo kura I mention here can be made with or without onions. Its just a matter of taste…

Ingredients:

For the Kura:
3 potatoes
1 onion
6 green chillies
curry leave
1 tsp salt
1/4 tsp turmeric
Juice from 1 lemon
Tadka: 1 tsp each of Aavalu (mustard seeds) and senaga pappu (chana dal), 1 red chilli

For the Puris:
2 cups atta (wheat flour)
1 tsp salt

Method:

Kura:

  • Boil the potatoes, peel and mash, and set aside.
  • Peel and cut the onions into halves. Chop finely length-wise.
  • In a wok, put in a tsp of oil and add the tadka.
  • Once the tadka starts popping, add the onions and cook till well-done. Stir intermittently.
  • Once the onions have browned nicely, add chopped chillies
  • Stir for 2 minutes, or till the chillies have slightly lightened up in colour.
  • Add the curry leaves, and the mashed potatoes on top of it.
  • Add the salt and turmeric, and mix well. Ensure there are no lumps of potatoes left.
  • Cook for 2 minutes.
  • Take off the flame and add the lemon juice. Mix well and serve hot.

Puri:

  • Mix the salt and atta well, add water and knead into a soft dough.
  • Once done, separate the dough into small balls.
  • Take some atta into another plate for dusting the puris.
  • Flatten the dough ball slightly and cover with atta. Roll into small disks. Keep patting with atta when needed, to ensure the disks dont sticks to rolling plate.
  • In a large wok, heat oil for deep frying.
  • Once the oil has heated up well, gently put in one puri. The puri will puff up. An improperly rolled puri will not puff up properly.
  • Flip over in the oil to ensure the other side has also browned.
  • With a pair of tongs, pull up from the oil and drain along the wall of the wok. Once dry, put into the serving bowl.

The puri-kura is best served hot.