Ingredients of tempura vegetables with wasabi mayonnaise 

1. 2 tbsp mayonnaise

2. 3 tsp wasabi paste

3. 1/2 tsp grated lime zest

4. 1 cup all purpose flour

5. 1 large onions, thickly sliced

6. 300 gms sweet potato, peeled and sliced

7. 1 small eggplant, thickly sliced

Method of tempura vegetables with wasabi mayonnaise 

For wasabi mayonnaise

Mix all the ingredients together. Cover with plastic wrap and refrigerate untill ready to use.

For tempura batter

Add 1 cup iced water in the flour and, using chopsticks, gently stir until just starting to combine. 

For making tempura vegetables with wasabi mayonnaise

1. Heat oil in a deep frying pan. Dust vegetables in flour and deep in tempura batter.

2. Deep fry for 2-3 minutes or until crisp. Drain on crumpled paper towels and serve immediately with the wasabi mayonnaise.

Ingredients for  mushrooms in brioche

1. 750 gms mixed mushrooms

2. 4 spring onions, chopped 

3. 75 gms butter

4. 2 garlic cloves

5. 300 ml whipping (pouring) cream

6. 2 tbps chopped thyme

7. small brioche

Method for  mushrooms in brioche

1. Preheat the oven to 180 degrees. Wipe the mixed mushrooms with a clean cloth to remove any dirt. 

2. Cut the larger mushrooms into thick slices. But leave the smaller ones whole.

3. Heat butter in a pan. Add spring onions and garlic and cook for 2 minutes. Add mushrooms and stir continuously. Cook for another 5 minutes or until the mushrooms are soft and tender. All the liquid should have evaporated. 

4. Stir in the cream and boil for a further 5 minutes to thicken the sauce. Season to taste with salt and freshly ground black pepper. Stir in the thyme and set aside for 5 minutes. 

5. Place each brouche, on an individual plate. Spoon the mushroom sauce onto each brioche, allowing it to spill over one side. Replace the top, if  desired, and serve warm.

It can be made in a breakfast or for a brunch. Its a very simple and easy to cook recipe. Try it ..

Ingredients of fried tomatoes with marinated haloumi

400gms haloumi cheese , cut into eight 1 cm (1/2 inch) slices

250 gms cherry tomatoes, halved

250 gms tear drop tomatoes, halved 

1 garlic clove, crushed

2 tbsp lemon juice

1 tbsp balsamic vinegar

2 tsp lemon thyme, plus small sprig, to garnish

3 tbsp extra virgin olive oil

2 tbsp olive oil

1 small loaf whole grain bread, cut into 8 thick slices

Method of fried tomatoes with marinated haloumi

1. Place the haloumi and tomatoes in a non-metallic dish. Mix together the garlic, lemon juice, balsamic vinegar, lemon thyme and extra virgin olive oil in a bowl and pour over the haloumi and tomatoes. Cover and marinate for 3 hours or overnight. Drain well, reserving the marinade.

2. Take a large frying pan and heat olive oil in it. Add the haloumi and cook in batches over medium heat for 1 minute each side or untill golden brown. Transfer to a plate and keep warm.

3. Add the tomatoes and cook over medium heat for 5 minutes, or until their skin begins to burn.Transfer to a plate and keep warm.

4. Toast the bread until golden brown. Serve the fried haloumi on top of the toasted bread, piled high with the tomatoes and drizzled with the reserved marinade. 

5. Garnish with lemon thyme and serve immediately.

Deep fried pastry stuffed with spicy Moong Dal. Khasta refers to the flaky pastry shell (Khol)

Khasta Kachori is a common item in Uttar Pradesh and Punjab specially during weddings. The stuffed Khol is deep fried at a low to medium heat. The key to being Khasta (Flaky crisp) is amount of shortening in the Khol and the low frying temperature. Khasta Kachori is served with Peppermint Chutney , Tamarind Chutney and Chaat Wala Dahi .      

Ingredients of Khasta Kachori

For the dough

2 cups all purpose flour (Maida)

3/4 cup melted ghee or vanaspati

salt to taste

For the stuffing

1 1/2 cups split yellow gram (yelow moong dal)

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon carom seeds (ajwain)

1/2 teaspoon fennel seeds (saunf)

1/2 teaspoon sesame seeds (til)

1/2 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder (haldi)

1/2 teaspoon chilli powder

1/2 teaspoon green chilli-ginger paste

2 teaspoons fennel powder (saunf)

2 teaspoons sugar

salt to taste

Other ingredients

oil for deep frying

Method of Khasta Kachori

  For the dough 

  1. Sieve the flour. Mix with the melted ghee and salt and add enough water to knead a firm dough.

  2. Divide into 12 equal portions and keep aside.

For the stuffing

1. Wash and soak the dal in water for 1 to 2 hours. Drain and keep aside.

2. Heat the oil in pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and fry till the seeds crackle.

3. Add the moong dal and 1/2 cup of water to the pan, cover and cook for 5 minutes.

4. Add the turmeric, chilli powder, green chilli-ginger paste, fennel powder, sugar and salt and mix well. Cook till the water evaporates.

5. Cool and keep aside.

How to proceed

1. Flatten each portion of the dough between the palms to make 50 mm. (2″) diameter puris.

2. Place a spoonful of the filling into each puri and seal the edges on top.

3. Give a round shape to each kachori by rolling them between the palms of your hands.

4. Repeat with the remaining dough and filling.

5. Deep fry the kachoris in oil till golden brown in colour on a low flame.

 6. Garnish the Kachori with Yogurt, Tamrind Chutney, Onions & Sev for the best taste.                                                                                                                                                         

Deep fried pastry stuffed with spicy Moong Dal. Khasta refers to the flaky pastry shell (Khol)

Khasta Kachori is a common item in Uttar Pradesh and Punjab specially during weddings. The stuffed Khol is deep fried at a low to medium heat. The key to being Khasta (Flaky crisp) is amount of shortening in the Khol and the low frying temperature. Khasta Kachori is served with Peppermint Chutney , Tamarind Chutney and Chaat Wala Dahi .      

Ingredients of Khasta Kachori

For the dough

2 cups all purpose flour (Maida)

3/4 cup melted ghee or vanaspati

salt to taste

         For the stuffing

1 1/2 cups split yellow gram (yelow moong dal)

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon carom seeds (ajwain)

1/2 teaspoon fennel seeds (saunf)

1/2 teaspoon sesame seeds (til)

1/2 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder (haldi)

1/2 teaspoon chilli powder

1/2 teaspoon green chilli-ginger paste

2 teaspoons fennel powder (saunf)

2 teaspoons sugar

salt to taste

         Other ingredients

oil for deep frying

Method of Khasta Kachori

  For the dough 

  1. Sieve the flour. Mix with the melted ghee and salt and add enough water to knead a firm dough.

  2. Divide into 12 equal portions and keep aside.

For the stuffing

1. Wash and soak the dal in water for 1 to 2 hours. Drain and keep aside.

2. Heat the oil in pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and fry till the seeds crackle.

3. Add the moong dal and 1/2 cup of water to the pan, cover and cook for 5 minutes.

4. Add the turmeric, chilli powder, green chilli-ginger paste, fennel powder, sugar and salt and mix well. Cook till the water evaporates.

5. Cool and keep aside.

How to proceed

1. Flatten each portion of the dough between the palms to make 50 mm. (2″) diameter puris.

2. Place a spoonful of the filling into each puri and seal the edges on top.

3. Give a round shape to each kachori by rolling them between the palms of your hands.

4. Repeat with the remaining dough and filling.

5. Deep fry the kachoris in oil till golden brown in colour on a low flame.

 6. Garnish the Kachori with Yogurt, Tamrind Chutney, Onions & Sev for the best taste.                                                                                                                                                         

Bread is a good source of protein. Breads also contain vitamins, iron and calcium. Wheat breads. Bread is really not that fattening. One slice of regular white bread is about 80 calories. White bread contains iron, niacin and calcium.

Breads are a part of a nutritional system that must be followed to have a healthy body. Breads are good for their fiber content, which helps keep the bodies digestion system regulated. Here is one its snack, which tastes excellent. 

Ingredients of Bread Roll

* 2 Big Potatoes (boiled and mashed)

 * 7-8 Bread Slices

 * Coriander leaves finely chopped

 * Green chilies (chopped)

 * Red Chili powder to taste

 * 1/4th tsp Garam Masala powder

 * Oil for frying

Method Of Bread Roll

    * Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed                  potatoes, mix well

    * Take some water in a bowl and dip a bread slice for few seconds.

    * Squeeze the water from the bread by pressing between palms gently.

    * Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.

    * Repeat the same process for making more rolls.

    * Heat oil in a kadhai and deep fry on medium flame till golden brown.

    * Serve bread rolls hot with green chutney and tomato sauce.

This wonderful crispy snack does not need any introduction because of its popularity, once tried you will like to have it every day.

A famous Indian snack, Samosas can be probably found anywhere in the world! They’re a lovely snack for a cold day when you’re just a little more than nibbly and a little less than hungry.

                                                                                                                                                               Ingredients of Samosa

     For cover: 

     1 cup plain flour (maida) 

     2 tbsp. warm oil 

     water to knead dough 

     For filling: 

     2 potatoes large boiled, peeled, mashed 

     1 onion finely chopped 

     2 green chillies crushed 

     1/2 tsp. ginger crushed 

     1/2 tsp. garlic crushed 

     1 tbsp. coriander finely chopped 

     1/2 lemon juice extracted 

     1/2 tsp. turmeric powder 

     1/2 tsp. garam masala 

     1/2 tsp. coriander seeds crushed 

     1 tsp. red chilli powder 

     salt to taste 

     oil to deep fry 

     Method of Samosa

     For dough:  

     Make well in the flour. 

     Add oil, salt and little water.Mix well till crumbly. 

     Add more water little by little, kneading into soft pliable dough. 

     Cover with moist cloth, keep aside for 15-20 minutes. 

     Beat dough on worksurface and knead again. Re-cover. 

     For filling: 

     Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds. 

     Stir fry for a minute, add onion, saute till light brown. 

     Add coriander, lemon, turmeric, salt, red chilli, garam masala. 

     Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. 

     Cool. Keep aside. 

      To proceed: 

     Make a thin 5″ diam. round with some dough. 

     Cut into two halves. Run a moist finger along diameter. 

     Join and press together to make a cone. 

     Place a tbsp. of filling in the cone and seal third side as above. 

     Make five to six. Put in hot oil, deep fry on low to medium till light brown. 

     Do not fry on high, or the samosas will turn out oily and soggy. 

     Drain on rack or kitchen paper. 

     Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.