Garlic and Cheese Bruschetta

Garlic and cheddar Bruschetta is a sweet-smelling and solid starter. The flavor is the mix of tomatoes and cream cheddar is flawlessness. It is a firm supplement to any Italian dish.


1 and 1/4 cups fresh tomatoes, chopped and Garlic and Cheese Bruschetta2seeded

3 tablespoons chopped fresh basil

1 cup fat free cream cheese

2 cloves garlic, minced

1/4 Garlic and Cheese Bruschetta1teaspoon pepper

1 French baguette

1 tsp Olive Oil

1 (4 ounce) package semi-soft cheese with garlic and herbs


Preheat the oven to 400ºF. Cut the french stick into cuts width routes (about as wide as 2 fingers). In a huge vessel, consolidate oil, basil, garlic, salt and pepper. Include tomatoes and throw tenderly furthermore season to taste with salt and pepper. Spread; put in the cooler to marinate for 20 minutes

Spread a little of the mixture on top of each bread slices. Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack. When the bread is cool, spread the semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice.

Spread a tad bit of the mixture on top of each one bread cuts. Prepare in the stove until brilliant, around 10 minutes. Uproot to cool on a wire rack. At the point when the bread is cool, spread the semi-delicate cheddar uniformly over each one cut. Utilizing with an opened spoon. Spoon a portion of the tomato mixture over each one cut.

Garnish with basil and serve as an appetizer.

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Keema Matar Recipe

Keema matar is an excellent North Indian non veg recipe. Mincemeat (sheep) works best however you could utilize chicken or hamburger within its place. Lamb mince and green peas cooked with flavors makes this dish exceptionally delicious.


Minced meat (keema) – 750 gm, washed and drained
Green peas 1 cup
Oil – 2 Tbsp
Bay Leaf – 1
Green cardamom – 2keema mater
Black cardamom – 1
Bay leaf – 1
Cinnamon stick – 1″
Cloves – 3
Oil 4 tablespoons
Chopped Onions 2 medium
Chopped Garlic 8 cloves
Grated Ginger 1 inch piece
Chopped Green chillies 2
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Turmeric powder 1 teaspoon
Red chilli powder 3/4 teaspoon
Chopped coriander leaves 3 tablespoons
Garam masala powder 1 teaspoon
Lemon juice 1 1/2 tablespoons
ginger garlic paste 1 tablespoon
Salt as taste


Marinate keema meat with turmeric, red stew powder, ginger garlic glue, lemon squeeze and keep aside for 1/2 hours. At that point hotness oil in a thick-bottomed skillet and include green cardmom, dark cardmom, cinamon stick, cloves, bayliaf.

Saute little bit, Add hacked onion and green bean stews. Sear till gently cooked. Include garlic and stirfry for a moment. Include the minced meat and turmeric powder and cook on high without top for 4-5 minutes. Mix in the middle. Diminish fire and cook for quite a while. Include coriander powder, cumin powder and red bean stew powder.

Stir-fry for five minutes separating any irregularities if structured. Include three-fourth measure of water, heat to the point of boiling. Spread the top stew for 60 minutes. Include peas, salt, garam masala powder. Trim with coriander leaves.serve hot with paratha , naan or roti.

In the event that you are not utilizing a weight cooker, include 2 cups of water, spot cover and cook over medium fire. Tomato puree can be included rather than slashed tomatoes.

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Lemon Bars Recipe

Lemon bars have a wonderful tangy flavor, and they’re always a hit for variety of color and shape. These classic lemon bar cookies feature a buttery shortbread crust and rich, fresh lemon filling.


1 cup all-purpose flourlemon bar
1/2 cup butter or margarine
1/4 cup powdered sugar
1/4 tsp vanilla
1/4 tsp salt


2 lemons, juiced
2 whole eggs
1 egg yolk
6 tablespoons all-purpose flour
1 tbsp grated lemon zest
1 cup white sugar


Preheat oven to 350 degrees F (175 degrees C). Make the crust by combining the flour, confectioners’ sugar, and salt in a large bowl. Mix butter to make a crumbly mixture. Moisten your fingers with a little water and press dough into bottom of prepared baking dish.
Use a fork to prick holes all over the crust. Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes. Now we will make the filling, Beat eggs and egg yolks together in a bowl. Add white sugar and 2 tablespoons flour until smooth.
Mix lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. When the tray was cooled, cut into uniform 2 inch squares. Sprinkle powdered sugar on top and arrange in a checker board fashion.

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Macher Chop Recipe

In India Bengali loves fish and they eat fish in various forms as per their mood. In a rainy evening when the rain drops they prepare macher chop. Macher chop is something which every Bengali household holds a patent on. They are traditionally deep fried.


Bhetki fish fillet 250 gm
Potatoes 2 large (boiled and smashed)Macher Chop
1/4 cup of Vinegar
Mustard Oil 2 tbsp + to deep fry
Onions, finely chopped 2 medium
Green chillies, finely chopped 2-3
Chopped coriander leaves 2 tbsp
Chopped ginger, garlic 1 tbsp
Red chilly powder 2 tsp
Turmeric powder 2 tsp
Roasted Cumin Seeds powder 1 tsp
Corn Flour 1 1/2 cup
Bread scrimps 1 cup
Salt to taste


First cleanly, wash the fish. Boil the fish fillet in water with a tea spoon of salt, a pinch of turmeric powder and vinegar for about 10 minutes. Then cool the fish and drain the water and pat dry. Remove the bones and flake flesh.

Then heat two-tbsp mustard oil in a pan and add chopped onions, chopped ginger garlic.  Saute till light golden brown. Remove from heat and add flaked fish, mashed potatoes, chopped fresh coriander leaves, green chillies, salt, turmeric powder, roosted cumin powder and vinegar. Add salt as taste, because we had added salt before. Mix well and divide into ten to twelve equal portions. Shape into round patties of half-inch thickness. Heat the oil in a deep bottomed wok.

Make a thin batter of corn flour.  Dip the patties in the batter and coat with breadcrumbs. Deep fry in the hot oil and deep fry them till they turn golden brown color. Remove from oil and place on paper towel for sock the oil and now your dish is ready.
Serve hot with red chutney or green chutney and salad.

Always use mustard oil and turmeric powder when you are making fish recipe. You can use any other fish also in place of Bhetki. Fish with bones is also fine. But remove the bones after boiling.

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Malai Chop Recipe

Malai chop is a traditional sweet recipe of Kolkata and Odisha. Some of sweets I had learned from my late grandfather. Malai chop was one of famous sweet of his in that time.

Today in some particular old sweet shops are making this sweet. In this raksha bandhan try this sweet recipe. I think your brother will so happy. My two younger brothers (Papuni & Babuni) both like this sweet very much. I dedicate this post for both my brothers.


Chena or Indian cottage cheese   200 gm
All purpose flour 2 tbsp
For sugar syrup:
Sugar 2 cups
Water 5 cups
Cardamom powder 1 tspMalai Chop1
Saffron – 5 to 6 strings

For Malai filling:

Malai or wiped cream 1 cup
Khoya 100 gms
Powder sugar 4 tbsp
Saffron 1 pinch
Cardamom powder 1 pinch
For garnish:
Chopped cheery 2 tbsp
Tutti frutti 2 tbsp
Silver foil


Place the chena or Indian cottage cheese on a clean surface. Mash the cheese well with your palm. Add flour and cardamom powder in it.

Rub with your finger until it is smooth. Then try to make a ball from the rubbed Chenna. If you get a firm ball then it is ready to make the flatter rasgulla. Divide into equal portions. Shape into rounds. Then flat little in your palm. Shape it as egg size.

In heavy bottomed pan put the sugar and water. Place it on heat. Add cardamom powder and saffron in it. Stir it little. When the sugar syrup starts boiling put the cheese balls in it.
Cover with lid and cook for 20 to 22 minutes. After 22 minutes remove the pan from heat and open the lid. You will found the tsize of cheese balls are double size. Let it cool for one to two hours. After two hour remove cheese balls from the sugar syrup.

Now we will make the malai filling. In bowl mix the wiped cream, grated koya, sugar powder, cardamom powder and saffron. You can do it with a hand blender. Then put it on heat, stir it well, otherwise it will would be burned. Let it cool.

Now cut each piece of rasgulla horizontally into two equal parts. Spread 1 tsp malai mixture closes it with the other. Repeat the same procedure with the rest of the chena balls and malai mixture.

Refrigerate for an hour. Garnish with chopped cherries’ and tutti frutti or silver foil. Spread remaining malai mixture on top. Serve it when chilled.

Wish you a Happy Raksha Bandhan. Enjoy…..

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Vada Pav Recipe

Vada Pav or Wada Pav is a popular spicy street food of Mumbai. There is a lot of street food eaten in India. Vad Pav is one of famous mouth watering street food. Mumbai is one of big city of India. Mumbai is a very busy city. Lots of people work hear and live here.

Road of Mumbai is so busy and crowded; because of it is capital business center of India. There is no time to eat for the busy peoples. So eating Vada Pav in hand they can go easily one place to another place and do their work. You can say it as of chat recipe.

This Raksha Bandhan makes this Vada Pav recipe as snack and wins your brother’s heart.

Ingredients:Vada Pav 1

For vatatda Vada:
Peeled and mashed boiled potato 4
Finely chopped onion 1
Chopped green chili 4
Ginger paste 1 tsp
Garlic paste 1 tsp
Turmeric powder 1 tsp
Red chili powder 1/2 tsp
Mustard seed 1 tsp
Asafetida 1 pinch
Chat mashala 1 tsprakhi
Curry leaves 1 bunch
Coriander leaves 2 tbsp
Cooking oil 2 tbsp
Salt as taste

For batter:

Gram flour 1 and 1/2 cup
Turmeric powder 1tsp
Soda bicarbonate 1 pinch
Salt as taste
Water as need

Ingredients for green chutney:

Chopped green coriander leaves 1 cup
Dry grated coconut 1/2 cup
Chopped garlic 4 cloves
Chilli powder 1 tsp
Salt as taste
Lemon Juice 1 tbsp

Other Ingredients:

Loaves of bread (pav) 8 small
Paav bhaji mashala2 tsp
Green chutney 1 cup
Oil for Deep Frying
Fried green chilies 2
Butter 2 tbsp


It is a long process and lot of ingredients required for this recipe. Don’t worry friends; all these ingredients are available in Indian glossary store. You can make the green chutney before making of Vatada Vada.

Wash the green coriander leave in water. In a grinder jar grind red chile powder, coriander leaves, grated coconut, and garlic, salt and lemon juice. Your green chutney is ready.

Heat 2 tbsp of oil in a pan, add mustard seed. When mustard seed crackle add curry leaves. Then add asafetida, chopped green chilis. Add garlic paste and ginger paste in the pan.

Then add chopped onion and fry until they turn golden brown. Add turmeric powder, red chili powder and salt in it. Saute again for a few seconds. Add mashed patato in it, and then add chat mashala and chopped coriander leaves in it. Fry little more. Remove from the fire and let it cool.

Divide into equal portions. Shape into rounds as a lemon size. Now we make the batter. In a big bowl combine all the ingredients of batter. Add little water. Check the consistency of batter. It will not be thicker or more watery.

Heat sufficient oil in a kadai. Dip the potato balls in the batter and deep fry till golden. The vada should be crisp on the outside.

Drain the vadas on tissue paper. Here is a little twiest. Slice each pav into half and spread some butter and pav bhaji mashala both side.

Put both on the hot tawa. Now put the bread on a plate. Spread some green chutney on both side of bread. Place one vada in middle.

Serve hot with green chutney and fried green chilies.  Wish you a happy Raksha Bandhan.

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Dhansak Recipe

Dhansak is a delicious and popular Parsi dish. You can make with chicken or lamb. It goes best with steamed rice and kachumbar salad. You can also make vegetarian dhansak recipe. Dhansak is made from meat, lentils and flavored with spice.


Mixed lentils aurher, masoor, urad and moong (1/4 cup each) 1 cup
Chicken   500 gms
Turmeric powder    1 tsp

Spice powder:Dhansak 1

Cinnamon sticks 2
Green and black cardamom 1 tablespoon
Black peppercorn 1 tablespoon
Whole cloves 2 teaspoons
Bay leaf 2
Star anise 2
Fenugreek seeds ½ teaspoon
Fennel seeds     1 teaspoon
Nutmeg powder i pinch
Coriander seeds     1 tablespoondhansak
Cumin seeds     1 teaspoon
Shah Jeera     1½ teaspoon
Mustard seeds     1 teaspoon
Till seeds      1 teaspoon (optional)

For tadka:

Chopped tomatoes 100 gm
Vegetable oil 2 tbsp (or 1 tbsp butter)
Fresh coriander, chopped
Salt, to taste


Grind all the dry spices in a grinder. Wash the lentils twice in water. Put them in a pressure cooker. Add salt to taste and a cup of water. Boil till the lentils are soft.
Heat a heavy-bottomed pan on a medium flame.

Add cooking oil in the pan.fry the chicken for a few minutes until it is browned on all sides. Remove from the pan and set aside.
Remove the pressure from heat and let it cool.

When pressure cooker will cool, open the lid. Mash the lentil properly.Now in which pan we had fried chicken, in that pan heat the cooking oil. Add cumin seed, mustard seeds. Add chopped onions; fry the chopped onions until pink. Add the ground masala and bay leaves and fry well. Now add the chopped tomatoes and coriander leaves.  Add the mashed lentils. Add turmeric powder and salt in it and cook it for few minutes. Add fried chicken and cook little more.Add more water to maintain consistency. Serve Dhansak hot with steamed rice and kachumbar salad.

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Paneer Kulcha

Kulcha is one type of all purpose flour bread. Normally it goes best with Chole, paneer butter mashala or palak paneer. The other format is to make a sandwich stuffing it with Paneer. It is very popular in north India. You can find it in bakery shops of New Delhi also.


All purpose flour (maida) 2 cupspaneer kulcha1
Salt 1/2 tsp
Yogurt 1 tbsp
Soda bicarbonate 1/4 tsp
Sugar – 1 tsp
Milk – 1/2 cup
Butter 1/2 cup
For Stuffing:
Cottage Cheese (Paneer) grated – 300 grams
Red chilli powder 1 tsp
Chat masala – 1/2 tsppaneer kulcha3
Carom seeds 1/4 tsp
Few sprigs of cilantro, chopped finely
Salt as taste


Place all the dry ingredients for the dough together and mix well. Add yogurt, milk and knead into soft dough. Cover with a damp cloth and rest for an hour.

Take paneer in a bowl, add salt, half teaspoon red chilli powder, chat masala, chopped cilantro, carom seeds and mix well. Divide the dough into six to eight equal portions and form them into smooth balls.

Flatten a portion of all purpose flour dough, place a spoon of the paneer mix in the centre and fold the edges over to form a ball. Bring all the sides of the dough together to the top, covering the filling.

Now lightly use your palm and press down the dough. Using a rolling pin, very gently roll the filled dough. Roll out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.

Heat the tawa on medium flame and place the kulchas on hot tawa, cook on both sides. Brush some butter both side when frying kulchas.

If you want to bake, place the rolled out kulchas on the greased baking tray and bake in a preheated oven for about six to eight minutes. Cut into halves the kulcha and serve hot.

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Makhane Ki Kheer

Makhane ki  kheer made during  vrat, festival or fasting in India. In this time we make Kuttu ata puri, Sabudadana pakode, Arbi fries, Sabudana papad, Makhane ki kheer, etc. In this fast we take fruits, milk, curd, lassi in day time. In night we made different types of vrat recipes and we offer these recipes to god.

Makhane ki kheer is little sweet and delicious recipe.  So I like it very much. Lots of protein and calcium avail in makhane. I have made always it in low fat milk.  So it makes a creamy and yummy sweet in taste.


Puffed lotus seeds (makhanas) 1 cupmakhane ki kheer
Sugar 4 tbsp or as taste
Milk 5 cups
Pure ghee 2 tbsp
Saffron 3 to 4 strands (soaked in 2 tsp milk)
Green cardamom powder 1/4 tsp
Chopped Almonds 1 tbsp
Chopped Pistachios 1 tbsp


Heat some ghee in a heavy bottomed pan on gas. Fry the makhanes in the pan. Saute till the makhanes are light brown in color. Then turned off the gas and crush the makhane slightly. Add milk and stir it continuously.

Let it simmer for about 1 to 2 minutes. Then add sugar and saffron milk. Cook it in simmer for few minutes. Mix well and remove from gas. Let it cool in room temperature and then keep it in refrigerator to chill. Serve chilled.

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Nargisi Koftay (Nargisi Meatballs Curry)

Kofta is a Middle Eastern, South Asian and Balkan meatball or meatloaf. They are often shaped into meatballs which are prepared with a mixture of ground meat, rice and leeks, and served dry. Mince meat stuffed with boiled eggs are a very popular Pakistani dish, Known as Nargisi Koftae.


For the Koftas:

Finely ground lamb mince 500 gms
Eggs 8
Chopped onion 1
Ginger Garlic Paste 1 tbspNargisi Koftay 2
Red Chilli Powder 1 tbsp
Chopped Green Chilies 3-4
Fresh Coriander 1/2 bunch
Roasted Grams 4 tbsp
Bread Slices 2
Salt as taste

Ingredients for Gravy:

Chopped Onions 2 medium
Ginger Garlic Paste 1 tsp
Tomato puree ½ cup
Yogurt 1/2 cup
Coriander 2 tbsp (powdered)
Green cardamom 4
Ginger garlic paste 1 tbsp
Garam mashala powder 1 tablespoon (Green cardamom, black cardamom, cinnamon, clove, cumin, Whole black pepper)
Salt to taste
Oil 1 cup
Chopped coriander leaves to garnish


Boil 6 eggs till hardboiled. Peel the eggs and keep aside. In a vassal mix minced meat, bread slices, onion, ginger, garlic, salt, spices and beaten egg. Put the mixed meat in to a food processor and run the processes until well combine. Divide this mixture into 6 equal portions.
Take one egg and a portion of the lamb mix. Wrap the meat mix around the egg and shape it with your hands to form an even “casing” around the egg till it is fully covered. Repeat for all the remaining hardboiled eggs. Place all in a plate. Let it sit uncovered for 10 to 15 minutes in the regenerator   to evaporate any moisture.

Heat oil in a heavy bottomed pan. Put each egg to hot oil. Roll gently to get all the meat browned all side. Remove from oil and drain all excess oil on a paper towel. Repeat for all remaining eggs.

For Gravy:

In a large pan heat oil and fry onions till they turn golden brown. Add the ginger and garlic pastes. Fry for 2-3 minutes and add the tomato puree and all the spice powders including the garam masala. Mix well. Cook till the oil begins to separate from the masala.

Add yogurt and 1/2 a cup of water to the masala. Mix well and cook for 2 more minutes.  Add water or stock and cook it for further 10 minutes on simmer. The gravy should be thick.
Cut the eggs horizontally in the center into two halves. To serve take a large serving dish, first put the koftas on plate, pour the gravy on top. Garnish with chopped fresh coriander leaves and serve hot with Chapatis.

Tips: It is important that the oil must very hot. This is important because it will prevent breaking.

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