Besan Toast | Eggless Toast | Bombay Toast | Breakfast recipes

Besan Toast - this bread toast is so simple to make yet so yummy and sure your kids will love to have it with the tomato sauce. That Sunday I felt lazy to prepare something for breakfast and want to prepare a easy breakfast for my family. So I choose this and I prepared within 10min. My son asked me to prepare this again for his lunch box.

Some easy breakfast recipes
Vermicelli Upma
Oats Rawa Dosai
Podi Oothappam

Coconut Sevai
Khara Pongal
Idiyappam

Besan Toast

Preparation time: 5 min | Cook Time: 5 min | Serves: 4

Recipe Category: Breakfast | Recipe Cuisine: North Indian

Ingredients 

Onion - 1 medium

Green chilli - 1 chopped very finely ( I did not add, as my lo feels more spicy if added)

Besan / chickpeas flour - 1/4 cup

Rice flour - 2 tbsp

Chilli powder - 1/2 tsp

Cumin powder - 1/4 tsp

Coriander powder - 1/2 tsp

Garam masala - 1/4 tsp ( avoid if giving to children) 

Pepper powder - 1/5 tsp (optional)

Curry leaves - few (chopped finely)

Coriander leaves - few ( chopped finely)

Oil/butter - 2 tsp ( for frying in tawa )

Salt - as per taste

Chat masala - to sprinkle (optional)

Method

1. Mix all the ingredients except oil and chat masala. 

2. Heat the pan and add a tsp of oil. Soak the bread slices until it is covered with batter fully. Take out Immediately and place on the pan. Let it cook on the side. 

3. Turn it over and cool on the other side too. Sprinkle little chat masala and garnish with coriander leaves.

4. Serve with tomato sauce. 

Spicy, yummy and tasty Besan toast is ready

Tags:Besan Toast, Bombay Toast, Eggless Besan Toast, Eggless Toast, Eggless bread Toast, Breakfast recipes

Butter chicken roast | Indian Style Butter Chicken Roast Step by step | Sunday Special Recipes

Butter chicken Roast is one of the tasty yet easy chicken roast. My husband friend came home that day suddenly and I started preparing for the lunch menu. I was in a position to try easy yet different menu. I chose Butter chicken roast from here and came very well. The only difference is i added one medium sized onion and increased the quantity of butter, as it started becoming black at the bottom while frying. Try this version and let me know how this came for you.

Some Chicken Recipes for you to view
Ginger Chicken Fry
Crispy chicken Fry
Pepper chicken chettinad dry
Chicken 65
Popcorn chicken
Karaikudi chicken fry

Butter Chicken Roast

Preparation time: 10 min + 4 hrs marination | Cook Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 

Chicken- 1/2 kg 

Chilli powder - 1.5 tsp 

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1/5 tsp

Lemon Juice - 2 tbsp
Ginger garlic paste - 1 tbsp

Onion - 1 medium chopped finely 

Curry leaves - 3 springs

Cumin seeds - 1/5 tsp

Butter - 3 tbsp

Salt - as per taste 

Method 

1. Wash the chicken nicely with salt. Dry out the water and add the chilli powder, cumin Powder, coriander powder, turmeric power, salt and lemon juice and ginger garlic paste.

2. Mix all well. And allow to rest for 4 hrs atleast. In fridge means 2 hrs should be fine.

3. In a kadai, add the butter and add the cumin seeds and onion. Fry for a few

Min. Add the curry leaves. 

4. Add the marinated chicken and fry for a min. 

5. Cover and cook the chicken. Let the chicken cook by its own water. Do not add any water. 

6. Finally when all the water got evoprated and chicken colour turns brown, switch off the stove. 

7. Finally, squeeze some lemon juice and serve the roast.

             

Delicious butter chicken roast is ready.  

Notes:
1. This roast is fully made using butter only. So, if you are health consious please avoid this.
2. Spices can be adjusted according to your taste buds.

Tags:Butter chicken roast, Murgh Makhani roast recipe, How to make Butter chicken roast, Indian Butter chicken raost, Chicken Recipes, Sunday Special Recipes, vennai kozhi varuval

Scrambled Egg Curry | Muttai Podimas Curry | Egg Recipes

This Scrambled Egg Curry is my hubby favorite curry. This can be used as a side dish or used as a stuffing for the roti's or chappathi or even breads. But I like to have it as a side dish for any non veg main dish. This can be made as a gravy or a dry version. I have done as a semi-gravy one. 

You can check my other egg recipes below. 

Muttai Kuruma
Egg Biryani
Egg Podimas

Egg Balchao

Spicy Egg Masala
Egg thokku

Scrambled Egg Curry

Preparation time: 10 min | Cook Time: 10 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients
For scrambled egg

Eggs - 5
Pepper powder - 1/4 tsp
Salt - 1/5 tsp
Oil - 1 tsp

Spices
Fennel seeds - 1/5 tsp
Cinnamon stick - 1 inch crushed
Star anise - 2
Cloves - 3 to 4
Bay leaf - 1 (optional)

For Gravy
Onion - 2 medium sized (chopped finely)
Tomato - 2 medium sized (chopped finely)
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 2 pinch
Salt - as per taste
Coriander leaves for garnishing

Method 

1. In a pan or kadai, add the oil and when hot, add the eggs one by add and keep on stirring. 

2. Add the pepper and salt and keep stirring, until it gets scrambled as shown below.

3. Remove the scrambled egg from the kadai and deep aside. In the same kadai, add oil and add the spices mentioned in List II, when the oil is hot.

4. Add the onions and fry them, till translucent. Add the Ginger garlic paste. Sauté till the raw smell goes off.

5. Add the tomatoes. When tomatoes are half cooked, add the chilli powder, coriander powder, turmeric powder and salt.

6. Mix them well. If the gravy is but thick, adjust by adding little water. Now add the scrambled egg.

7. Let the eggs gets costed well with the masala. Add pepper powder and coriander leaves.

8. Serve the yummy scrambled egg curry as side dish. 

Yummy scrambled egg curry is ready... 

Tags:Scrambled Egg Curry Recipe, Scrambled Egg Curry, Egg Curry Recipe, muttai podimas Curry Recipe, Egg Recipe, Side dish for naan, Side dish for roti, Side dish for chappathi,

Matar paneer | How to make Mutter Paneer | Paneer Recipes | North Indian Gravy

Matar Paneer is a quick, tasty and popular North Indian dish which is served as a side dish to naan, chappathi or pulaos. The soft paneer is cooked in tomato gravy with the Indian masala. This mutter paneer I did last week as a side dish for veg pulao and the combination is simply great. Everyone in my family loved it.

Other paneer recipes for you to check

Paneer Pulao
Paneer Jalebi
Paneer Bhurji
Paneer Cake / Chhena Poda
Paneer Kulfi
Lajjatdar Paneer
Apple cherry custard with paneer

How to make Matar Paneer

Preparation time: 10 min | Cook Time: 15 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Spices
Cumin seeds - 1/2 tsp
Whole black Pepper - 2 pinch (around 5 to 6)
Fennel seeds - 1/5 tsp
Cloves - 2 to 3
Star anise - 1
Cinnamon stick - 1

For gravy
Panner - 200 gms (How to make paneer)
Green peas - 1 cup
Butter/oil - 2 tbsp
Onion - 2 medium sized
Tomato - 2 medium sized
Ginger garlic paste - 1.5 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp (optional)
Salt - as per taste
Cashews - 6 to 8
Kasoori methi - 1 tbsp crushed
Tomato Sauce - 2 tbsp
Red food colour - 2 to 3 drops
Cream / Malai or Milk - 1/2 can (Milk - 1 cup)

Coriander leaves for garnishing

Method 

1. Wash the paneer and soak in hot water for 5 min. Remove from water and keep aside. Wash the green peas and keep aside. 

2. In a pan or kadai, add the spices mentioned in spices list and add the onions. Sauté them for 2 min. Add the Ginger garlic paste and again sauté till raw smell goes off.

3. Add the tomato and the crush the fenugreek leaves and add them. Sauté the tomato well. Add the turmeric powder, chilli powder and coriander powder and salt.

4. Add the cashews and sprinkle little water and let them cook well.

5. Now transfer the content to a food processor and grind to a smooth paste.

6. In the same pan add oil or butter and add the onion tomato paste. Now add the paneer and the green peas.

7. Add little water and let them cook well. Now add the cream or milk.

8. Add the garam masala and cook again for few more minutes. Add coriander leaves and serve hot.

9. Matar paneer Masala is ready.

Yummy yummy Matar Paneer is ready

Notes:
1. Adding butter increases the taste.
2. You can add a 1/2tsp of sugar, which enhances the taste.
3. Since I do not have cream in hand, I added milk. But I suggest to add cream, as it gives rich taste to the gravy.

Tags:Matar Paneer, Mutter Paneer, Paneer recipes, how to make Matar Paneer recipes, Paneer green peas curry north Indian Paneer recipes, Paneer side dish recipes

Ginger chicken fry | How to make Ginger Chicken dry version | Chicken Recipes | Sunday Special Recipes

Ginger Chicken: When I was browsing for a new recipe, I got attracted to the simplicity of this recipe. Since I mostly love chicken in snack form, I immediately tried this and it came out super good. This can be done in gravy form or in dry version and can be had as a snack. Here we will see the Dry version of the Ginger Chicken. You can check all chicken recipes here. 

Other chicken snacks for you to try

Chicken 65 Restaurant Style 

Crispy Chicken (like KFC)
Popcorn chicken
Country Chicken Fry
Pepper Chicken Chettinad

Ginger Chicken Fry

Preparation time: 10 min | Cook Time: 20 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients
Chicken - 1/2 kg
Ginger - 2 inch (chopped finely)
Ginger garlic paste - 1 tbsp
Black pepper powder - 1/4 tsp
Tomato chilli Sauce - 2 tbsp
Red food coloring - 1 or 2 pinch
Oil - 4 tbsp
Salt as per taste
Coriander leaves for garnishing
Water - for sprinkling

Marination
Soya sauce - 1 tbsp
Vinegar - 1 tbsp
Corn flour - 1 tbsp
Salt - 1/4 tsp
Water - 2 tbsp

To Grind
Onion - 1 big
Green chilli - 2
Curry leaves - 2 springs
Coriander leaves - 1 handfull

Method
1. Wash the chicken well and add soya sauce, vinegar, corn flour and salt and mix them together. Let them marinate for an hour.

2. Take the ingredients under to Grind and grind them to a paste using a food processor. (Do not add ginger while grinding. We are going to add in the next step)

3. In a vessel or kadai or a wide pan, add oil and sauté the chicken until it gets cooked with its own water. Add the chopped Ginger pieces and sauté them. When they got mixed up well, add the ginger garlic paste and sauté them.

4. Add the ground paste now and cook the chicken by sprinkling little water. ( should be around 1 or 2 tbsp only)

5. When the chicken are almost done, add pepper powder and mix well. Then add the tomato sauce and red food coloring and toss the chicken well. Chicken should be well coated with the sauce and coloring.

6. Garnish with coriander leaves and serve it.

Yummy Dry Ginger Chicken is ready

Notes:
1. Adding food color is purely optional. Since it gives nice color, I have added it.
2. Adding tomato chilli sauce is also optional, but it gives the tangy and sweet taste to the fry.
3. You can even fry the chicken with butter, it increases the flavor.

Tags:Ginger chicken fry, Chicken Recipes, Chicken snack Recipes, Indian Ginger Chicken, How to make Ginger chicken fry, Sunday Special Recipes

Butter Chicken | Murgh Makhani | Restaurant Style Butter Chicken step by step | Chicken Recipes | Sunday Special Recipes

I never thought Butter chicken is so easy to make and tastes great. In hotels I usually order for chicken tikka masala only, so am not aware of this taste. My college friend came to Singapore and after 12 years we planned for a get together. I was so tensed what to prepare for them. Finally I ended up with the below Lunch Menu. Since I was in a hurry that day, never found time to click.

Vegetable Pulao

Babycorn Masala

Butter Chicken

Chicken 65

Chappathi

Vegetable Raita

Fruit Custard

So today we will see how to prepare the Butter Chicken. Recipe I took from Vah Chef.

Butter Chicken Recipe

Preparation time: 15 min (+30 min marination) | Cook Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

For Marination

Boneless chicken - 1/2 kg
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Ginger Garlic paste - 1 tsp
Salt - 1/4 tsp

For gravy

Butter - 2 tbsp
Cumin seeds - 1/2 tsp
Onion - 2 medium sized
Tomato - 2 medium sized
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp (optional)
Salt - as per taste
Cashews - 6 to 8
Kasoori methi - 1 tbsp crushed
Tomato Sauce - 2 tbsp
Red food colour - 2 to 3 drops
Cream / Malai - 1/2 can
Sugar - 1 tsp ( + or -)

Coriander leaves for garnishing

Method

1. Wash the chicken with salt and filter out the water completely.

2. Add the salt, chilli powder, coriander powder, Ginger garlic paste and mix well. 

3. Allow to marinate for an hour.

4. In a vessel, add 1 tbsp butter.

5. Add the marinated chicken.

6. Allow the chicken to cook in butter. Do not add any water. Chicken leaves out water and let it cook in that water itself. Cook till all water completely goes off.

7. Remove the chicken and keep aside. In the same pan add the cumin seeds.

8. Add onions and sauté them.

9. Add the salt, chilli powder, coriander powder, cumin powder and cashews. Sauté them well. 

10. Crush the kasuri methi and add it.

11. Add the tomatoes

12. Add little water and let them cook nicely, till tomatoes becomes mushy.

13. Transfer the content to food processor.

14. Grind them to a fine paste.

15. In the same vessel, add the remaining butter.

16. After butter melts, add the ground paste.

17. Add some water. Let it boil.

18. Add 2 drops of red food color and tomato sauce. The gravy should be little watery and should look silky now. ( in step 20, we add cream and gravy will become thick ). So if not watery, add 1/2 cup water.

19. Add the chicken pieces and let them again cook in the gravy for 5 min.

20. Add the cream now. Mix well.

21. Finally add the garam masala and sugar, cook for 3 min and switch off the stove.

22. Garnish with coriander leaves and serve hot.

Yummy and Tasty Butter Chicken is ready

Notes:
1. Add salt carefully, as we add salt during marination itself.
2. You can avoid the garam masala, if children feels the chicken to be bit spicy.
3. Adding food colour is purely optional.
4. Adding sugar enhances the taste.

Tags:Butter chicken, Murgh Makhani recipe, How to make Butter chicken, Butter chicken, Chicken Recipes, Sunday Special Recipes