Potato Cheese Grilled Sandwich for Breakfast

 Does your mouth water when you hear “Grilled”, “Cheese”,“Sandwich”? This is the recipe for you… try my potato cheese grilled sandwich for breakfast…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

You could make this grilled veggies cheese sandwich for breakfast any day with readily available ingredients. The recipe is very simple and good for beginners and experts alike. The sandwich tastes out of this world and is very filling too.

Kids love it and grownups too love to indulge in this cheesy buttery goodness…

 

The perfectly grilled sandwich has a crunchy exterior and lots of textures and flavours inside it. Every bite is delightful!

 This is a vegetarian recipe.

POTATO AND CHEESE GRILLED SANDWICH        Makes 2 sandwiches

 

Ingredients

Bread slices - 3

Boiled potato – 1 medium

Tomato – 1 medium

Onion – 1 medium

Capsicum – ½

Coriander leaves – ½ tbsp (chopped)

Cheese slice – 1 or 2

Grated cheese – 2 tbsp or enough to cover a slice

Butter – 3 tbsp

Mayonnaise – 4 tbsp        

Tomato ketchup – 1 to 2 tbsp

Red chili sauce – to taste

Red chili flakes – to taste

Dried oregano – to taste

Chaat Masala powder – to taste

Black salt – to taste

 

Method:

1.    Chop up the coriander finely. Thinly slice the onion, tomato and capsicum. Slice the boiled potatoes.

2.    Mix together the mayonnaise, tomato ketchup and red chili sauce. Beat well till combined. Keep the chili mayo aside.

3.    Lay down two slices of bread and butter them generously. Sprinkle the chopped coriander. Arrange the sliced potato to cover the entire surface. Season with chili flakes, black salt and chaat masala powder.

4.    Place some thinly sliced onions over the potato and cover it with a cheese slice. Apply chili mayo on another slice of bread. Place it mayo side down over the cheese slice.

5.    Apply the top (or the other side of that slice) with mayo also. Arrange tomato slices on the mayo to cover the entire surface. Place some slices of capsicum on top. Season with black salt and oregano. Sprinkle some grated cheese on top.

6.    Take the third slice of bread and butter it. Place the butter side down on the grated cheese and press lightly.

7.    Heat a grill pan. Butter the sandwich on one side. Place it on the hot pan with the butter side down. Now, butter the top. Cook on low to medium heat for one and a half minutes on each side or until the cheese melts.

8.    Remove from heat and cut into two. Serve hot for breakfast or as snack.

 

© Rinki’s Kitchen

Eggless Lemon Blueberry Cake

 

Don’t believe me when I tell you that this cake recipe is super easy….try it out!

My eggless lemon blueberry cake is moist, spongy and melts in the mouth…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have been using this eggless cake recipe since a few years now. It can be made into many flavours actually. This never fail recipe is one for keeps.

Lemon and blueberry is a classic combination that is very popular as a cake flavor. I have used fresh lemons in the recipe for their zest and juice, as also dried blueberries.

All ingredients for the cake were at room temperature. I used a stand mixer to blend the liquid ingredients but folded in the dry ingredients gently. As a result the cake turned out to be delicate as always…

Make your tea time special with this cake!

 Click the link below to watch the video:

EGGLESS LEMON BLUEBERRY CAKE       Serves 8

Ingredients:

 

FOR THE FLOUR MIX

All Purpose Flour - 1 ½ cup

Baking Soda – ½ tsp

Baking Powder – 1 ½ tsp

Salt – a pinch

 

FOR THE LIQUID MIX

Lemon zest – 1 ½ tsp

Lemon juice – 2 tbsp

Vegetable oil – ¼ cup

Melted butter – ¼ cup

Superfine/Powdered Sugar – ¾ cup

Curd/Yogurt – ½ cup

Vanilla essence – 2 tsp

 

Milk – ¼ cup or a little more

Dried blueberries – ½ cup

 

Method:

1.    Brush a 7” cake tin with oil or butter. Line it with butter paper or parchment paper and oil over it. Keep aside.

2.    FOR THE FLOUR MIX: In a bowl add in all the ingredients and mix well with a whisk or sift the ingredients 2 to 3 times. Keep aside.

3.    FOR THE LIQUID MIX: In a large bowl, add in the sugar and lemon zest. Mix well till the lemon flavor becomes intense. Should take 2 to 3 minutes.

4.    Add in the curd or yogurt and mix till the sugar dissolves completely.

5.     Pour in the oil, butter, lemon juice and vanilla essence. Mix to combine. That’s done.

6.    Now, add THE FLOUR MIX in 3 parts to THE LIQUID MIX and fold in gently with a spatula after each addition. Add in ¼ cup of milk and fold it in. Add a little more milk if required to get a light and fluffy cake batter.

7.    Reserve a few blueberries, to the rest add a teaspoon of flour and toss to coat them. Add the flour tossed berries into the batter and fold in.

8.    Pour the batter into the prepared tin. Smooth the top. Sprinkle the reserved berries on top.

9.    Bake in a preheated oven at 170 °C for 20 minutes or till done.

10. Cool on a wire rack. Serve plain or with some whipped cream on the side at tea time.

 

© Rinki’s Kitchen

Egg Potato Samosa Recipe...

 

You are looking for an egg samosa recipe….try my Egg Potato Samosa Recipe…you will love it…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

To make a tea time special this egg and potato filling samosa recipe is just perfect. The first bite reveals the egg inside…anyone would love that surprise!

Though this is a samosa with egg filling, it also has the spicy potato packed with flavor. The delicious  anda aloo samosa is made with wheat flour 😊 The wheat flour pastry for the samosa results in darker coloured samosas.

The recipe includes in detail…how to make potato filling for samosa, how to make the dough for samosa, how to shape samosa and also how to fry samosa …

 

Every step has been explained in detail and you will be able to follow the recipe smoothly…

So, when are you making it?

 

EGG POTATO SAMOSA RECIPE            Makes 16

Ingredients:

FOR THE SPICE MIX

Coriander seeds – 4 tbsp

Cumin seeds – 2 tbsp

Green cardamom – 4 to 6

Dry Red Chili – 1 or 2

 

FOR THE PASTRY DOUGH

Whole wheat flour/Atta – 2 cups

All Purpose Flour/Maida – ½ cup

Carom seeds/Ajwain – a large pinch

Vegetable oil – 4 tbsp

Salt – to taste or ¼ tsp

Chilled water – as needed to make a stiff dough

 

FOR THE POTATO FILLING

Boiled Potato – 4 large or 6 medium

Vegetable oil – 1 ½ tbsp

Panch Foron/Bengali five spice – ½ tsp

Grated ginger – 1 tsp

Chopped green chilies – to taste

Turmeric – ¼ tsp

Red Chili powder – ½ tsp

SPICE MIX – 2 tbsp

Salt – to taste

Chopped coriander – 2 tbsp

 

FOR THE EGG FILLING

Boiled eggs – 4

Chaat Masala powder – ½ tsp

Red Chili powder – ½ tsp

SPICE MIX – ½ tsp

Salt – to taste

Chopped coriander – 1 tbsp

 

 Method:

1.    FOR THE SPICE MIX: Roast all the ingredients on low heat till the spices release their aroma. Cool completely. Grind coarsely. Keep aside.

2.    FOR THE PASTRY DOUGH: In a large bowl, mix the flours, salt and crushed carom seeds. Add in the oil and mix well till it resembles wet sand. Add chilled water a little at a time to form a stiff dough. Knead till smooth. Cover and keep aside for 10 to 15  mins.

3.    FOR THE POTATO FILLING: Crush one boiled potato with a fork. Peel and chop up the rest into small pieces. Heat oil in a pan and temper it with the panch foron (a mix - fennel, fenugreek, mustard, cumin and onion seeds).

4.    Add in the potato, ginger, green chili, SPICE MIX, turmeric, red chili powder and salt. Mix well and cook for a minute. Turn off the heat, sprinkle the chopped coriander and let it cool down completely.

5.    FOR THE EGG FILLING: Cut the boiled eggs lengthwise into 4 or quarters. Sprinkle the salt, chili powder, chaat masala powder, SPICE MIX and chopped coriander. Keep aside.

6.    MAKING AND FILLING THE SAMOSAS: once the dough has been rested, knead lightly and divide into 8 equal portions. Roll out each portion into an elongated puri or flat bread that is slightly thick. Cut along the width to get two semicircles.

7.    Place a semicircle with the flat edge on top. Bring down one top corner to make a triangle with the top edge forming a vertical line. Bring the other corner to meet this corner. Apply a little water to the joint and overlap the pastry to seal it. Press down slightly. Now, lift and open up the cone. Hold it between your thumb and index finger with the pointed tip facing down.

8.    Fill a tiny bit of the potato filling. Then place a piece of egg in the center, align it to fit the tip. Fill up the rest of the space with potato filling. Taking the joint as the front, pinch to form a single pleat at the back edge. Then apply a bit of water to the open edge, carefully bring the open end of the together and pinch to seal. Make the samosa sit on its bottom and shape it with your fingers. Repeat with the rest.

9.    Deep fry the samosas in mildly hot oil till they turn crispy.

10. Serve with tomato ketchup or chutney of your choice along with a hot cup of tea.

NOTE: The samosas will have a golden brown colour due to the use of wheat flour in the recipe.

© Rinki’s Kitchen

Dates Modak with Natural Sweetener

 

You want to have Modaks? Why not make them yourself? This dates modak recipe with only natural sweetener is awesome and really easy to make.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

These sweet rice dumplings with date filling are made with rice flour. The filling is made with dates and walnuts which is quite unconventional and surprises everyone pleasantly.

In this video, I have used the traditional method of shaping the modaks and also used a trick method which can be attempted by beginners and experts alike.

So, you can be sure of getting the perfect shape for your modaks.

 

How to make sweet rice dumplings the easy way… traditional recipe with a modern twist…

 Click the link below to watch the video:

DATES MODAK with natural sweetener             Makes 18 to 20

Ingredients:

FOR THE DATE FILLING

Dates – 300g

Walnuts (roasted and chopped) – ½ cup

Maple syrup/Honey – 3 tbsp + 1 tbsp

Cinnamon powder – ½ tsp

 

FOR THE RICE PASTE

Rice flour – 1 ½ cups

Ghee/Clarified Butter – 1 tsp

Salt – ¼ tsp

Water – 1 ½ cups + extra for kneading

 

Method:

1.    FOR THE DATE FILLING: Pit or deseed the dates and chop them up. In a mixer jar add in 2 to 3 tbsp of chopped dates and 3 tbsp of maple syrup and grind to a thick coarse paste.

2.    In a bowl, add in the chopped dates, chopped walnuts, the paste and cinnamon powder. Mix to combine. Divide the filling into marble sized portions. Keep aside.

3.    FOR THE RICE PASTE: Boil 1 ½ cup of water with salt and ghee. Turn off the heat. Add in the rice flour and mix well. Keep it covered for 5 mins. After 5 mins, stir the rice paste  a few times to cool it down and mix it. Keep uncovered for 3 mins.

4.    Take it out onto the work surface and knead with wet hands till it becomes smooth. Divide into lemon sized balls. Keep covered with a damp cloth.

5.    To shape the Modaks/Dumplings, take a rice dough ball and shape it into a smooth round ball. Then press with thumb and fingers to shape it into a bowl that has a thick bottom and thin edge. Place a filling portion into it.

6.    Pleat the edge. Press to close the opening and shape it into a tapered end.

7.    Alternately, you could skip step 6 and cover the filling with the rice dough. Shape it into a teardrop. Use a skewer or chopstick to press markings on its sides that look like ridges. Form dumplings with the remaining dough.

8.    Boil water in a large pan. Place the steamer plate over the water. Lower the heat. Place the dumplings/Modaks on it with a slight gap in between. Cover and let it steam for 10 to 12 mins.

9.    Remove the dumplings and arrange on a plate. Serve them with a drizzle of maple syrup and a sprinkling of cinnamon powder.

© Rinki’s Kitchen

Steamed Buns with Mushroom Filling

 

Are you looking for healthy snack options? Try Steamed Buns with mushroom filling….they are awesome!

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 Here are the detailed recipes of how to make steamed buns and how to make a garlic mushroom filling with tips and suggestions to guide you every step of the way. You will be able to make this popular snack perfectly to your taste.

 The buns turn out super soft melt in the mouth. The savory filling is delicious and the combination of the two with a bit of salad and sweet chili sauce makes a delightful combination.

 A perfectly healthy snack for all age groups…

 

STEAMED BUNS WITH MUSHROOM FILLING          Makes 10 to 12 buns

Ingredients:

FOR THE BUN

All Purpose Flour – 2 cups + a little extra

Instant yeast – 1 ½ tsp

Baking powder – ¾ tsp

Sugar – 2 tsp

Salt – ¼ tsp

Vegetable oil – 1 ½ tbsp + for brushing the buns

Luke warm milk – 1 cup + a little extra if needed

 

FOR THE MUSHROOM FILLING

Onion (chopped) – 2 medium

Capsicum (chopped) – 1 large

Garlic (chopped) – 4 cloves

Mushroom (roughly chopped) – 2 cups

Vegetable oil – 1 ½ tbsp

Dark Soy Sauce – 1 to 2 tsp

Green Chili Sauce – to taste

Stir fry sauce – 2 to 3 tsp

Pepper powder – to taste

Salt – to taste

Corn starch /Cornflour slurry – as needed

 

SHREDDED SALAD

Mix together ¼ cup each of shredded onion, carrot and cucumber.

 

Sweet Red Chili Sauce – as required

 Method:

1.    FOR THE BUN: Mix all the dry ingredients in a large bowl. Make a well in the centre and add in the oil and milk. Mix with a spoon till the ingredients come together in a lump.

2.    Tip it out onto the work surface and use a dusting of dry flour to knead it. Once it becomes manageable, knead for 5 mins or until smooth and elastic. Cover and keep in an oiled bowl in a warm place to rise.

3.    Once it has doubled in size, punch out the air and knead again for a minute or two. Roll it out to ¼ inch thickness. Use a cookie cutter (10cm/ 4”) to cut out rounds.

4.    Brush the rounds with vegetable oil. Half fold the rounds to get semi circles with the oiled side in.  Place the semi circles onto small butter paper squares or rectangles. Cover with a damp cloth and let them rise a second time for 20 mins. 

5.    Heat water in a pan to boiling. Place the buns with the butter paper onto a steamer plate. Steam the buns for 10 to 12 mins. Remove from the steamer and keep aside.

6.    FOR THE MUSHROOM FILLING: Heat the oil and add in the onion and capsicum. Season with salt and cook till the onions turn pink. Add in the garlic and cook till the raw smell disappears.

7.    Toss in the mushroom and cook till they start to release water. Pour in three sauces. Mix for a minute. Season with pepper. Pour in the corn starch. Cook stirring continuously till the sauce thickens. Adjust the sauce to suit your taste. Take it off the heat and cool to room temperature.

8.    ASSEMBLE THE BUNS: Take a bun and open it up. Place a heaped teaspoon of the filling in the cavity. Drizzle some sweet chili sauce over it and place a little of the shredded salad. Repeat with the rest.

9.    Before serving sprinkle some chopped onion greens over the buns. Serve with a sauce or dip of your choice.

© Rinki’s Kitchen

Vegetable and Lentil Pie with potato crust

How about a vegetarian pie with a delicious filling and a golden potato crust? This Vegetable and Lentil Pie will warm your heart….

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have used a variety of veggies (whatever I had at home) to make the pie filling. That way a lot of vitamin types have been covered in the recipe.

You may use your own combination of veggies in the recipe. No fixed rules here. Use any sauce or herbs or spice mix that you fancy to flavor the pie. I went with what I had at hand.

 

The pie may be assembled in the baking dish and baked right before the meal time. It hardly takes 20 to 25 minutes in a preheated oven. So, you can actually plan this ahead …especially helpful for a party.

Other than the butter in the mash, the dish is quite light. It’s definitely a healthy option for a family meal…everyone enjoys it!

 Click the link below to watch the video:

 

VEGETABLE AND LENTIL PIE                            Serves 4 to 6

Ingredients:

FOR THE POTATO CRUST

Potato – 4 to 5 medium sized

Butter – 2 tbsp

Salt – to taste

 

FOR THE VEG FILLING

Red lentils with skin (boiled) – 1 cup

Button Mushrooms (chopped) – 200g

Carrot (diced) – 1 large

French Beans (chopped) – 4 to 5

Baby corn (sliced) – 5 to 6

Onion (chopped finely) – 1 large

Garlic (chopped finely) – 4 to 5 cloves

Red bell pepper (chopped finely) – ½

Capsicum (chopped finely) – ½

Spring onion (chopped) – 4

Fresh tomato paste – ½ cup

Green chili sauce – 2 tsp

Red chili sauce – 2 tsp

Stir fry sauce – 2 tbsp

Pepper powder – to taste

Mixed herbs (dried) – 1 tsp

Cumin powder – 1 tsp

Salt – to taste

Vegetable oil – 2 tbsp

 

Method:

1.    FOR THE POTATO CRUST: Peel and chop up the potatoes into chunky pieces. Put them in a saucepan and cover with water. Season with salt and boil on medium heat till the potatoes are done and all the water has been soaked up.

2.    Add the butter to the hot potato and mash it up to a smooth paste.

3.    FOR THE VEG FILLING: Heat the oil and add in the onion. Cook till light pink in colour. Add in the garlic and cook till the raw smell goes away.

4.    Add in the carrot, beans and mushroom. Season with salt and cook till the mushrooms release water. Next, add in the bell pepper, capsicum and spring onion. Mix well, cover and cook on medium heat for 3 mins.

5.    Add in the fresh tomato paste, all the sauces, pepper powder and mixed herbs. Mix well and cook for 2 minutes.

6.    Add in the cooked lentils. Once it starts simmering, add in 2 tbsp of oats. Mix well. Add in a cup of water and bring it to a boil. Sprinkle the roasted cumin powder over the veggies. Add in the baby corn. Cover and cook for another 3 minutes. Remove from heat and let it cool down slightly.

7.    Take an oven proof dish (8” round). Pour in the filling and spread it out evenly. Add the mashed potato on top so that it covers the filling completely.

8.    Bake in a preheated oven at 180°C for 15 – 20 mins or until the potato has a nice golden colour to it.

9.    Serve hot with some bread on the side.

© Rinki’s Kitchen

Masala Oats with Veggies and Soya Granules

What to do for your spicy yet healthy craving this monsoon? Here is the perfect recipe for you …Masala Oats with veggies and soya granules…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

This masala oats has a healthy dose of oats, veggies, soya granules and spices that will not only fill you up but also satisfy your taste buds. Especially in the monsoon season this dish will be enjoyed by everyone. The kids will love it!

 

So, when do you plan to serve it  …. breakfast, brunch or dinner?

Click the link below for the video:

MASALA OATS WITH VEGGIES AND SOYA GRANULES     Serves 4 to 6

Ingredients:

Instant oats – 1 ½ cups

Onion (finely chopped) – ½ cup

Capsicum (finely chopped) – ½ cup

Soya granules (cooked) – ½ cup

Carrot (diced small) – 1 large

Boiled/Frozen peas – ½ cup

Fresh tomato paste – ½ cup

Garlic paste – 1 tsp

Cumin seeds – ¼ tsp

Pav Bhaji masala – 1 tsp

Turmeric/Haldi powder – 1/3 tsp

Green Chili (chopped) – to taste

Coriander leaves (chopped)  - 2 tbsp

Salt – to taste

Vegetable oil – 2 tbsp

Ghee/Butter – 1 tsp

Walnuts or any other nuts (toasted, chopped) – a handful

 

Method:

1.    Heat the vegetable oil in a large pan and temper it with the cumin seeds. Add in the green chili and cook briefly.

2.    Add in the chopped onion and capsicum. Season with salt and cook till the onions get a light colour on them. Next, add the garlic paste and cook till the raw smell goes away.

3.    Pour in the tomato paste and cook for 2 minutes. Add in the Pav Bhaji Masala and turmeric powder. Cook till the oil separates.

4.    Add in the oats and mix them well with the spice mix in the pan. Add in the carrot, peas and soya granules. Season with salt. Pour in water enough to cover the oats and a bit more.

5.    Bring to a boil on medium heat. The oats will hardly take 5 to 7 minutes to cook. Turn off the heat.

6.    Finish it off with a teaspoon of ghee or butter and the chopped coriander. Mix well.

7.    Sprinkle the walnuts over the masala oats and serve hot for breakfast, brunch or dinner.

 © Rinki’s Kitchen