BAKED BEANS ON TOAST

Baked Beans On Toast is a delicious and simple dish which can be easily prepared. Canned beans with a ready tomato sauce are used in this preparation.

Either they can be had just as they are with some sausages and sunny side up eggs or even toasts, or they can be cooked as shown in this recipe and then had with toasts with some cheese if desired!

For some more such dishes, do take a look at the following recipes too….

  1. Mango Avocado Toasts
  2. Garlic Cheese Veggie Toast
  3. Creamy Corn Toasts

Here’s the recipe for Baked Beans On Toast….

Prep Time : 20 min

Cooking Time : 4 min

Serves : 3 (6 toasts)

Cup Used : 200 ml

INGREDIENTS :

  • 6 Whole Wheat Bread Slices
  • 1 tin Baked Beans (450 gm)
  • 1 cup Chopped Onion (1 medium Onion)
  • 1 tsp Smoked Paprika/Red Chilli Powder… To be adjusted as per preference
  • 1/2 tsp Cumin Powder
  • Butter as required for toasting the bread slices
  • Cheese as desired

For The Tempering :

  • 1 tsp Oil
  • 1 1/2 tsp Butter
  • 1 tsp Grated Garlic

METHOD :

  1. To make Baked Beans On Toast, heat a pan and add the oil and butter to it.
  2. As it heats up, add the grated garlic and saute without letting it burn.
  3. Immediately add the chopped onion and saute till translucent.
  4. When the onion is soft enough, add the entire tin of baked beans and the paprika and cumin powder.
  5. Mix well and add about 1/4 cup of water.
  6. Boil the mixture and adjust seasoning. You can add in some sugar if desired.
  7. Switch off the flame and cover with a lid and set the beans aside till further use.
  8. Next, heat a griddle and add the butter to it.
  9. Toast the bread slices on it till slightly browned and crisp on both sides.
  10. Place the bread toasts on serving plates and spoon out the baked beans mixture over each slice.
  11. Spread evenly and grate some cheese over it.
  12. Serve these Baked Beans On Toast for breakfast or evening snack or even for a light dinner.

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VEG COLESLAW TOAST SANDWICHES

Veg Coleslaw Toast Sandwiches are absolutely delicious and very easy to prepare. Any novice too can make these sandwiches very easily.

The ingredients required for these sandwiches are very less and the process involves very less time for preparation. This is a tasty option for breakfast, evening snack or even a light dinner! And, these taste equally delicious in their own without toasting, which make them feasible to be carried in tiffins too!

This is a good option for parties too, where you can just stuff the sandwiches in advance and wrap in a cling film and refrigerate for some time. These can be baked some time before the party at about 220° C turning them once till they are crisp on both sides or served without toasting too!

For some more such dishes, do take a look at the following recipes too…

  1. Creamy Corn Toasts
  2. Mango Avocado Toasts
  3. Healthy Fruity Sandwich
  4. Tandoori Chicken Coleslaw Toast Sandwiches
  5. Veg Junglee Toast Sandwich

Here’s the recipe for the delicious Coleslaw Toasts….

Prep Time : 20 min

Cooking Time : 3 min

Serves : 4 (8 toasts)

INGREDIENTS :

  • 8 Whole Wheat Bread Slices
  • 1 1/2 cup Finely Grated Carrots
  • 1 1/2 cup Finely Grated Cabbage
  • 10 tbs Mayonise
  • 6 tbs Teriyaki Sauce …. Optional
  • Butter/Homemade Ghee as required for roasting

METHOD :

  1. To make Veg Coleslaw Toast Sandwiches, first rinse thoroughly the grated cabbage in clean water and drain well.
  2. Squeeze out all the water with your hands and transfer it to a mixing bowl.
  3. Add the grated carrots and mayonise. Mix well and add the Teriyaki sauce as per taste.
  4. Mix this mixture very well and set aside till further use.
  5. Heat a pan and add ghee to it. Spread it over the pan with a spatula.
  6. Apply about 3 tbs of the prepared mixture over one bread slice and cover it with the other slice.
  7. Apply slight pressure over it and place it over the greased pan.
  8. Apply some ghee over the top slice and flip the sandwich when the bottom side has crisped up.
  9. Toast the bottom side too, till crispy and light brown.
  10. Repeat these steps for all the slices and slice the toast sandwiches diagonally.
  11. Serve these delicious Veg Coleslaw Toast Sandwiches for breakfast, evening snacks or parties!

Note :

This sandwich can be prepared using just the mayonise or even with a combination of barbeque sauce or spicy or sweet chilli sauce depending on personal choice!

SHIRAALYAACHYA SHIRAANCHI TAAMBOLI (COCONUT AND RIDGE GOURD RIDGES CURRY)

Shiraalyaachya Shiraanchi Taamboli is a traditional dish from the NKGSB cuisine of Karwar. Taamboli is basically a type of coconut and buttermilk kadhi which is not cooked. Hence this is fairly a simple and easy dish to prepare and can be mastered by anyone who’s new to cooking.

Though it might look too plain, do not judge this dish just by it’s looks alone! Taamboli is not only a nutritious dish but is also delicious and quite subtle on the palate with a slight hint of cumin flavour!

Taamboli is made from few other ingredients too like ekpaani, tender snake gourd seeds, ajwain/owaa leaves, etc. I have presented here the one made with the rough ridges of the ridge gourd which are generally discarded while preparing the vegetable. Great to be had during summers when the scorching heat makes us yearn for simple and thirst quenching foods!

For some more such dishes, do take a look at the following recipes too….

  1. Jeermeeryaa Kadhi (Cumin & Blackpepper Kadhi)
  2. Ghotaa Aambat (Ripe Mango Cooked Curry)
  3. Aambya Saasav (Ripe Mango Curry)
  4. Kairi Udid Methi (Raw Mango Curry)
  5. Ambaadae Udid Methi (Hog Plum Curry)

Here’s the recipe for the delicious Shiraalyaanchya Shiraanchi Taamboli…

Prep Time : 15 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 3/4 cup Shiralyaachya Shiraa (Rough Ridges Of Ridge Gourd)
  • 3/4 cup Fresh Grated Coconut
  • 1-2 Green Chillies… To be adjusted as per preference
  • 1/3 cup Fresh Curds
  • 1/3 cup Water
  • Salt To Taste

For The Tempering of Ridges :

  • 1 tsp Homemade Ghee (Clarified Butter)
  • 1/2 tsp Cumin Seeds

METHOD :

  1. To make Shiraalyaanchya Shiraanchi Taamboli, scrape off the riders of the ridge gourd and clean them in water. Drain well.
  2. Heat a kadhai and add ghee to it. As it heats up, add the cumin seeds.
  3. When they splutter, add the scraped ridges and saute on low to medium flame for about 4-5 minutes till they change colour.
  4. Cool them and add to a mixer grinder. Add in the coconut and green chillies and grind to a smooth paste using water as required.
  5. Transfer this paste to a mixing bowl and set aside.
  6. Beat well the curds to remove lumps and add to it the mentioned water. Beat well to get buttermilk.
  7. Add it to the ground paste and some salt to taste. Mix well and transfer it to a serving bowl.
  8. Serve this delicious, nutritious and cooling Tamboli with some steamed rice and vegetable of choice!

Pictures depicting the cooking process….
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SUKKA BHEL (MUMBAI STREET FOOD)

Sukka bhel is a Mumbai street style food and is available in each corner of Mumbai. At each stall you can find a slight variation in ingredients it even taste. This is a simple, yet delicious snack and is a good option for curbing one’s hungerpangs.

Though, I have always observed that inspite of this being a delicious snack if made rightly, not all can manage to achieve it. I myself have tasted it at different places, but have come to like it only at a particular place. In this recipe I have tried and succeded to achieve that taste after a few trials. Though I have used the puffed rice as it is, it can be roasted in a little oil and turmeric powder till crispy and then used for this bhel. This enhances the overall taste of the bhel.

For some more snacks, do take a look at the following recipes too….

  1. Kairi Daal
  2. Paani Poori
  3. Paneer Pizza Dosa
  4. Chanaa Chaat
  5. Ram Laadoo

Here’s the recipe for the delicious Sukka Bhel….

Prep Time : 20 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 6 cups Puffed Rice (Kurmura/Mumraa)
  • 1 1/2 cups Chopped Onions
  • 2 Finely Minced Green Chillies (Less Spicy Variety)
  • 3 small Boiled Potatoes
  • 6 Flat Roughly Crushed Crisp Pooris (Ones used for Sev Poori)
  • 2-3 tbs Salted Peanuts
  • 2-3 tbs Spicy Peanuts/Daal
  • 1 cup Nylon Sev
  • 1/4-1/2 tsp Black Salt …. To be adjusted
  • 1/4 tsp Chaat Masala …. To be adjusted
  • 2 tsp Lemon Juice …. To be adjusted
  • 1/2 cup Chopped Coriander Leaves

METHOD :

  1. To make Sukka Bhel in Mumbai street food style, mix together all the above mentioned ingredients in a large mixing bowl, using just half a cup of sev initially.
  2. Adjust the green chillies, black salt, chaat masala and lemon juice as per preference.
  3. Immediately serve in paper cones just like it is done in the streets of Mumbai.
  4. Garnish with some more sev and toss slightly and serve with a crisp poori alongside.

SEV TAMETA NU SHAAK (TOMATO CURRY WITH FRIED CHICKPEA NOODLES)

Sev Tameta Nu Shaak is a Gujarati dish, made using tomatoes and a fried delicacy called bhavnagri sev. It is a slightly sweet and sour gravy and goes well with phulkas/rotis. One can find different variations in this same vegetable preparation, where some use onions and ginger garlic, whereas some don’t. Even the use of spices might slightly differ.

On such occasions when we are totally confused as to what we should prepare for the next meal, or when there aren’t much options left in the pantry, and still we want something that’s delicious, this shaak proves to be a saviour of sorts. Just that we have to make arrangements for some bhavnagri sev, which many a times are available in many households for snacking!

For some more such delicious Tomato as well as Gujarati dishes, do take a look at the following recipes too….

  1. Cream Of Tomato Soup (Restaurant Style)
  2. Tomato Saar
  3. Daal Dhokli
  4. Batata Nu Shaak
  5. Methi Thepla
  6. Doodhi Methi Muthiya

Here’s the recipe for Sev Tameta Nu Shaak….

Prep Time : 15 min

Cooking Time : 20 min

Serves. : 4

Cup Used : 200 ml

INGREDIENTS :

  • 2 Medium Tomatoes (1 Chopped + 1 Pureed)
  • 1 Small Onion (Chopped)
  • 3/4 tsp Finely Minced Garlic
  • 1/2 tsp Finely Minced Ginger
  • 1/2 tsp Finely Minced Green Chillies… To Be Adjusted
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Spicy Red Chilli Powder … To Be Adjusted
  • 1 tsp Kashmiri Red Chilli Powder
  • 3/4 tsp Corriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Garam Masala
  • 2-3 tsp Jaggery …. To be adjusted
  • Salt To Taste
  • Bhavnagri Sev As Required

For The Tempering :

  • 1 tbs Oil
  • 1/4 tsp Mustard Seeds
  • 1/8 tsp Cumin Seeds
  • 1/8 tsp Asafoetida

METHOD :

  1. To make Sev Tameta Nu Shaak, heat a pan and add the oil to it. Add the mustard seeds and as soon as they splutter add the cumin seeds and asafoetida.
  2. Next, add the minced garlic, ginger and the green chillies. Add the chopped onions and saute. Cook till they turn translucent.
  3. Add the turmeric powder and mix well. Saute further for a few minutes.
  4. Add in the pureed tomatoes and mix well. Bring it to a boil and cover and cook the mixture on medium heat stirring occasionally.
  5. After a while, add the red chilli powders, corriander powder, cumin powder and garam masala powder.
  6. Add jaggery and salt to taste and mix well. It is advisable to add a little less salt as the gravy might taste too salty after the bhavnagri sev have been added to it.
  7. When the tomatoes are cooked and about 2 1/2 – 3 cups of water and bring to a boil.
  8. Adjust seasoning and simmer further for a few minutes, keeping the consistency of the gravy, slightly on the thinner side as it thickens after the Sev have been added to it.
  9. Once done, switch off the flame and serve this delicious Sev Tameta Nu Shaak in individual bowls.
  10. Add the bhavnagri sev to the gravy just before serving and garnish it with some chopped coriander leaves. Serve some ghee smeared phulkas alongwith this delicious gravy!

RATAALYAACHI AAMTI

Rataalyaachi Aamti is a fasting dish made using Rataali (Sweet Potatoes) and some fresh coconut. In Maharashtra, many people observe fasts on various days throughout the month of Shravan. On such days, during fasting it is advisable to consume nutritious food instead of junk food.

Root vegetables, fruit vegetables, Vari, Sabudana, Shingada flour, Rajgira, etc. are certain foods which can be consumed at the time of fasting. Generally the food is cooked only using pure homemade ghee and cumin and chillies are mainly used for tempering. Ratalyaachi Aamti is one such dish, which is not only delicious but filling and nutritious too as sweet potatoes are said to be better than regular potatoes in terms of nutrition.

For some more such dishes, do take a look at the following recipes too…

  1. Sabudana Khichdi
  2. Sabudana Wada
  3. Doodhi Sabudana Kheer
  4. Doodhi Halwa

Here’s the recipe for Ratalyaachi Aamti….

Prep Time : 15 min

Cooking Time : 20 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 1 1/4 cup Peeled And Cubed Raw Sweet Potatoes (Rataala/Shakkarkand)
  • 2 cups Water… Approx
  • 1 tsp Jaggery
  • Salt To Taste

To Be Ground :

  • 1/3 cup Fresh Grated Coconut
  • 1 Green Chilli
  • 1/4 cup Roasted Peanuts / Coarsely Ground Roasted Peanuts
  • Water As Required

For The Tempering :

  • 1 tbs Homemade Ghee
  • 3/4 tsp Cumin Seeds
  • 1 Green Chilli… Chopped

METHOD :

  1. To make Ratalyaachi Aamti, peel and cube the sweet potatoes into 3/4 inch pieces approximately.
  2. Next, heat a pan and add the homemade ghee to it.
  3. When it heats up, add the cumin seeds and the chopped green chillies and saute.
  4. Immediately add the cubed sweet potatoes and mix. Add about a cup of water and bring to a boil.
  5. Cover and cook on medium flame stirring occasionally.
  6. In the meantime, grind together the fresh grated coconut and the green chillies to a fine paste using sufficient water.
  7. Add the coarsely ground roasted peanuts and give it one more pulse. If adding whole roasted peanuts, grind them little more with the paste.
  8. Add this paste to the cooked sweet potatoes, alongwith the salt and jaggery.
  9. Add about a cup of water and bring the mixture to a boil. Reduce the flame and simmer further for about 4-5 minutes.
  10. The gravy will thicken up a bit. Check seasoning and adjust if required.
  11. Switch off the flame and transfer it to a serving bowl.
  12. Serve this delicious Ratalyaachi Aamti with some Varicha Bhaat during fasting days.

VARICHA BHAAT

Varicha Bhaat is a simple fasting dish made using Vari. In the month of Shravan, in Maharashtra many people observe fasts on various days and even refrain from consuming non vegetarian food. This is because, it is said that during this period our digestion is very low and it is hence advisable to consume simple cooked food and even observe fasts.

To achieve this in the true sense, it is advisable to consume nutritious food and avoid junk food. Vari tandool is a Marathi word for barnyard millet, also called as bhagar, samo, bhagaror kodri, maraiyo, samak chawal in other languages. It is basically a seed and not a grain and is quite nutritious. Vari can also be used to make dhokla, idli, kheer, etc.

For some more fasting dishes, do take a look at the following recipes too…

  1. Sabudana Wada
  2. Sabudana Khichdi
  3. Doodhi Sabudana Kheer
  4. Doodhi Halwa

Here’s the recipe for the delicious Varicha Bhaat….

Prep Time : 5 min

Cooking Time : 20 min

Serves : 2

Cup Used : 200 ml

INGREDIENTS :

  • 1/2 cup Vari Tandool
  • 2 cups Hot Water
  • 3 tbs Coarsely Ground Roasted Peanuts
  • Salt To Taste

For The Tempering :

  • 2 tbs Homemade Ghee
  • 1 tsp Cumin Seeds
  • 2 Green Chillies… Chopped

METHOD :

  1. To make Varicha Bhaat, first dry roast the Vari tandool for about 2-3 minutes on low flame or till there is a slight change in the colour.
  2. Wash the Vari in sufficient water and drain well. Add some clean water to it and let soak for about an hour.
  3. Next, after the stipulated time drain out all the water from the soaked Vari.
  4. Heat a pan and add the homemade ghee to it. As it heats up, add the cumin seeds.
  5. When they splutter, add the chopped green chillies and saute.
  6. Immediately add the Vari and mix well. Heat the mentioned water and add the hot water to the mixture.
  7. Mix well and bring it to a boil. Add salt to taste and the coarsely ground roasted peanuts and mix.
  8. Cover and cook on low heat stirring occasionally.
  9. When the Vari is well cooked, swtich off the flame and set aside for a few minutes.
  10. Serve this delicious Varicha Bhaat with some Ratalyaachi Aamti for fasting.