29 October 2018

Sandwich Bread Chaat

Chaat !!! Who can deny to have this, particularly no Indian can resist it 😄

Well, chaat is popularly eaten as a snack / a light meal and is one of the famous Indian street food. The word 'chaat' here comes from a Hindi verb 'chaatna' which means 'to lick'. The base of the chaat mostly are like potatoes and papdis. The chutneys like tamarind (imli) chutney and coriander-mint chutney (green chutney) accompany almost all chaat recipes. Curd (well beaten) also helps as a lovely addition in flavor to the chaat. Some chaat recipes which I have already added in my blog are 

Another classic and famous street food is masala bread sandwiches. I have already shared the Masala Toast Sandwich in my blog beforehand. Both chaat as well as the masala sandwiches are my most favorite vegetarian street snacks. Few days ago, I had planned to enjoy both in one and hence the dish is 'Sandwich Bread Chaat'. Also the 168th theme for Foodie Monday Blog Hop group is 'Diwali Chaat Party', so I am sharing this chaat as my contribution.

If the sandwiches are ready on hand, then the chaat is super easy to make. Just assemble everything and voila, the sandwich bread chaat is ready to serve within few minutes. The filling here in the sandwiches I have used some potato and spice mixture. The sandwiches I prefer to toast slightly before using for the chaat, but this is optional. Without toasting or toasting till crisp totally depends upon individual choice. And like other chaats, this also must be assembled just before serving. Otherwise the sandwiches become soggy. These sandwich bread chat can be a perfect party appetizer.

So do try this fusion Indian street food Sandwich Bread ChaatIf you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on Facebook,  Pinterest,  Twitter,  Google+,  Instagram and can subscribe for free to get new recipes directly into your inbox 😊

Preparation Time : 30 mins  |  Cooking Time : 15 mins 

Ingredients :        

For sandwich
Bread slice
6-8 no
Potato (boiled)
2-3 no
Green chili
1-2 no
Cumin powder
½ tsp
Amchur powder
1 tsp
Red chili powder
¼ tsp
Coriander leaf (finely chopped)
1 tbsp
As needed
As needed
For chaat
Curd (well beaten)
1/3rd cup
Onion (finely chopped)
1 no
Green chili
1-2 no
Green chutney
As needed
Tamarind chutney
As needed
Chat masala
1 tbsp
Roasted cumin powder
½ tsp
Coriander leaf (finely chopped)
As needed
As needed
Black salt
As needed

Method :
  1. In a mixing bowl first smash the boiled potato using a spoon / fork.
  2. Next add finely chopped coriander leaves, finely chopped green chilies, red chili powder, amchur powder (dry mango powder), cumin powder, salt and mix very well.
  3. Now take one bread slice and spread 1-2 tbsp of potato mixture on one side of the bread slice.
  4. Cover the bread slice with another bread slice.
  5. Spread some butter on both side of the sandwich and place over a hot tawa or griddle.
  6. Toast from both side till slightly crisp.
  7. Remove from tawa and cut into 4 equal square pieces.
  8. Similarly make sandwich pieces from rest bread slices and potato mixture.
  9. Now take the serving platter and place 4-5 sandwich square pieces.
  10. Pour the beaten yogurt over those pieces.
  11. Then put some finely chopped onion and green chilies.
  12. Pour both the tamarind and green chutney.
  13. Next sprinkle roasted cumin powder, chaat masala and salt on top.
  14. Finally top with sev and some chopped coriander leaves.
  15. Serve immediately these sandwich bread chaat !

Notes :

  • The stuffing of the sandwiches totally depends upon choice.
  • The toasting of the sandwiches can be omitted and these can be directly used for chaat after cutting into 4 square pieces.

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28 October 2018

PavBhaji Dosa

Dosa, a crispy and savory pancake from South India is a staple food in its home region. Mainly these are prepared from a rice and lentil mixture. Depending upon the proportion of the rice and lentil along with some other ingredients used for dosa batter, the texture of dosa varies from crisp to soft as well as fluffy to firm. The stuffing of dosa usually takes a mixture of potatoes along with some spices. These days, a variety of dosas are being prepared. Today I have come up with an interesting version of dosa as Pavbhaji Dosa. Some other dosa recipes which I have already shared in my blog are 

Pavbhaji dosa .... interesting one, isn't it ? If anyone's favorite dishes are both pavbhaji as well as dosa, then this Pavbhaji Dosa is a sure shot hit. The dosa batter is the normal one which is used to make a plain crisp dosa. But the filling here is the bhaji of the pavbhaji dish. On a hot tawa / griddle the batter is spread first and allowed to cook a bit, then the bhaji mixture is spread over the dosa and topped with some finely chopped onion, coriander leaves and lemon juice. Anyone can have this dosa simply as it is. Still if desired, some accompaniments like coconut chutney, any flavored sambar can be opted too. So do try this fusion street food PavBhaji Dosa. 

And this post is also related to Foodies Redoing Old Posts which is initiated by one of my fellow blogger Renu. The basic funda of this is to redo our old posts which need changes in picture, writings etc to get boost.

Recipe Card for 'PavBhaji Dosa' :

Pavbhaji dosa, dosa, south Indian delicacy, fusion snack, vegan, gluten free food, snacks
Dosa, Snacks, Vegan, Gluten free
South Indian

PavBhaji Dosa

a fusion dish where bhaji of pav-bhaji used in dosa filling
prep time: 20 MSoaking Time : 5 Hcook time: 45 Mtotal time: 65 M


For dosa batter
  • Rice 2 cup
  • Poha / flattend rice flakes ½ cup
  • Urad dal ½ cup
  • Methi seed ¼ tsp
  • Water As needed
For pav bhaji
  • Vegetable (boiled) (carrot, cauliflower, beet, peas) 2 cup
  • Potato (boiled) 3 no
  • Onion 1 no
  • Tomato 3 no
  • Ginger garlic paste 1 tbsp
  • Red chili powder 2 tsp
  • Pavbhaji masala 3 tbsp
  • Turmeric powder 1 tsp
  • Coriander leave (finely chopped) As needed
  • Lemon juice As needed
  • Salt As needed
  • Oil / butter As needed


How to cook PavBhaji Dosa

  1. Soak rice, poha, urad dal, methi seeds all together for 5-6 hours with enough water.
  2. Then drain the water and put everything in a blender jar.
  3. Blend to make a fine paste by adding water little by little.
  4. Transfer all the batter to a mixing bowl (large size comparatively to the amount of batter).
  5. Add salt and mix well.
  6. Cover the bowl loosely and keep aside 7-8 hours or overnight for fermentation.
  7. Once the batter fermented well, mix gently using a ladle and then keep aside.
  8. Now in a pan heat oil and butter.
  9. Add cumin seeds and allow to splutter.
  10. Then add chopped onion and saute till translucent.
  11. Add ginger-garlic paste and saute for 1 minute.
  12. Add finely chopped tomatoes and all the spices along with salt.
  13. Cook till mushy and then add all the boiled veggies and boiled potatoes.
  14. Using a masher, mash everything well.
  15. Add 1/2 cup water and allow to cook by covering the pan for 5-10 minutes.
  16. Turn off heat and add some chopped coriander leaves, lemon juice.
  17. Stir well and keep aside this bhaji.
  18. Now heat a griddle or tawa (dosa tawa) and pour a ladle full of batter.
  19. Then spread the dosa batter with circular motion starting from center towards the edges of the griddle.
  20. Once the top side cooked a bit, spread some butter and finally put some bhaji mixture (3-4 tbsp).
  21. Spread evenly, then sprinkle some chopped onions along with chopped green chilies and coriander leaves.
  22. Fold the dosa and serve immediately this pavbhaji dosa hot simply as it is or along with coconut chutney as accompaniment !


The amount of beet here in the bhaji I have used is bit high, so the color of the bhaji has come out a red one and I like this type of bhaji color. If you want you can use as required. The vegetables used in bhaji can be opted as per choice too. Also if ready-made dosa batter is available then the process of making this pavbhaji dosa will be quicker comparatively.

If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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This 'PavBhaji Dosa' is contributed for 55th Healthy Wellthy Cuisines where the theme is 'time for Dosa at HW'Here are more similar recipes shared by our Healthy Wealthy Group members as Paneer Masala DosaJowar dosa, Brown rice and quinoa dosa Instant ragi dosa , Sothekayi dosa (sweet cucumber dosa), Tomato dosa.

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27 October 2018

Mawa | Khoya - Instant version (Steaming Method)


Festive season in India always follows many mouth-watering and jaw-dropping sweets and meals. Many special dishes are prepared and also offered to the respective God / Goddess. Mawa or khoya is a very important ingredient in many of the Indian dishes like gulab jamun, kheer, burfi, peda, ladoo, cake, rabdi, gujiya etc. Traditionally khoya or mawa is prepared by evaporating the full fat milk and then reducing it to a solid form. The whole process is much time consuming and one has to continuously stir the milk so that the milk shouldn't stick to the bottom and burnt. In order to avoid these lengthy procedure, many prefer to use ready-made khoya from market. Well instead of buying from market, here I have come up with an instant method of preparing khoya / mawa at home.

The process is so easy and quick. Only using 2 main ingredients, the mawa is ready at home by steaming method. Milk powder plays the vital role, but keep in mind to take the full fat milk powder. The two ingredients are mixed up first to make a dough like structure and then steamed. Within 10 minutes, one can have the mawa without compromising the authentic taste. After preparing the mawa, it can be refrigerated in an air-tight container and used up to one week. After cooling the mawa becomes hard, so at the time of use, just grate the mawa first and then the mawa or khoya can be used in any desired dish. You can try some dishes which are already here in my blog using mawa as 

So do try this homemade Mawa / Khoya using steaming methodIf you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on Facebook,  Pinterest,  Twitter,  Google+,  Instagram and can subscribe for free to get new recipes directly into your inbox 😊

Preparation Time : 5 mins  |  Cooking Time : 10 mins

Ingredients :        

Milk powder (full fat)
1 ½ cup
½ cup

Method :
  1. In a mixing bowl, take milk powder and cream.
  2. Start mixing using hand to form a dough.
  3. Now place the dough over a cotton napkin / muslin cloth and wrap well.
  4. Heat steamer and when the steamer is ready to steam, place the wrapped dough.
  5. Steam for 10 minutes.
  6. Turn off heat and allow to cool down completely.
  7. Refrigerate in an air-tight container and use whenever needed !

Notes :

  • If the dough doesn't form easily, then add little amount of milk. I have not used any milk though.

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25 October 2018

Eggless Oats Sesame Cookies

When it comes to foods that are ideal for healthy diet, oats are one of the top grains to choose then. Oats are well known for their high fiber content due to which they aid digestion. These are basically whole grains that are gluten free, making them extremely beneficial to eat. Well, few days before I have been collaborated with a Georgia Foods company, Zerobeli to review some of their cereal breakfast products. Zerobeli is an innovative breakfast cereals brandZerobeli oats are committed to quality first of all, premium grains and followed by in-house manufacturing. So for a nourishing wholesome breakfast every day, these oats are must-to-be-included in diet chart which I can assure surely.

Basically oats offer a range of health benefits. These lower cholesterol and can protect the heart from cardiovascular disease. These are good for people with type 2 diabetes as help in lowering the absorption of sugar in body, also help to prevent cancer due to the antioxidant content. Oats are used to facilitate weight loss as they have low fat content, low amounts of calories and loaded with proteins. This also boosts immune system and the overall energy. Well, this affordable and nutrient-dense food can be used in many ways beyond the breakfast bowl as to prepare cookies, breads, pancakes, toppings etc. Also this can be grounded to make flour before using. 

Here I have prepared some Oats Sesame Cookies using the Zerobeli oats which are completely egg-less. These soft and chewy egg-less oats cookies are pretty easy to make and a straightforward recipe. The process is quite similar to any other cookie preparation. First a creamy texture has to make by mixing the butter and powdered sugar and next all the dry ingredients are added. Adding milk then little by little, a dough is prepared. Small balls are shaped from the dough and finally baked in oven to get the crunchy cookies. Here no need of chilling the dough in refrigerator is required. The cinnamon flavor goes really well with these cookies, so I have used. But any-other flavoring can be opted instead of cinnamon. These cookies are totally free of baking powder, all purpose flour (maida) and egg.

So do try these crunchy Oats Sesame CookiesIf you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on Facebook,  Pinterest,  Twitter,  Google+,  Instagram and can subscribe for free to get new recipes directly into your inbox 😊

Preparation Time : 10 mins  |  Cooking Time : 25 mins

Ingredients :        

1 cup
Sesame seed
½ cup
Wheat flour
¼ cup
Powdered sugar
¼ cup
Cinnamon powder
½ tsp
1-2 tbsp
¼ cup

Method :

  1. In a pan toast sesame seeds until golden brown over medium heat stirring frequently. 
  2. Remove from heat and keep aside.
  3. Next take oats in a blender jar and finely make a powder from it.
  4. Sieve this oats powder, wheat flour, cinnamon powder and keep aside in a plate.
  5. In a mixing bowl, take butter and powdered sugar.
  6. Using a hand whisk, mix till a creamy texture comes.
  7. Meanwhile, preheat the oven at 180 deg C.
  8. Next add the sieved dry ingredients and 1/4 cup toasted sesame seeds to the creamy mixture.
  9. Mix well using milk little by little to get a dough shape.
  10. Then make equal size balls (1-1.5 inch size) from the dough.
  11. In a plate spread the remaining toasted sesame seeds and roll each dough ball over the toasted sesame seeds to get well coated.
  12. Next place those over a baking tray lined with parchment paper keeping space in between.
  13. Slightly flatten using fingertips each balls and bake for 20-25 minutes at 180 deg C.
  14. Turn off oven and keep the cookies on the tray for 2-3 minutes.
  15. Next transfer all the cookies to a wire rack to cool completely.
  16. Then store in an air-tight container and serve when desired along with a cup of milk !

Notes :

  • All purpose flour and wheat flour can be used here also in 1:1 ratio.
  • Instead of rolling the dough balls over sesame seeds, some oats can be opted instead.

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