Non-Fried Bread Pakoda Recipe

INGREDIENTS FOR MAKING BREAD PAKODA STUFFING:-

– Oil(2 tbsp)
– Cumin seeds(1/4 tbsp)
– Ginger(1/2 inch)
– Green chilli(1 small-sized)
– Onions(1/4 cup)
– Capsicum(1/4 cup)
– Boiled Peas(1/4 cup)
– Salt(as per taste)
– Red chilli powder(1/2 tbsp)
– Coriander powder(1/2 tbsp)
– Garam masala(1/4 tbsp)
– Water(3 tbsp)
– Boiled Potatoes(1 cup)

INGREDIENTS FOR MAKING BATTER FOR BREAD PAKODA COATING:-

– Gram flour(1 cup)
– Salt(as per taste)
– Red chilli powder(1/4 tbsp)
– Baking soda(1/4 tbsp)
– Coriander leaves(as needed)
– Water(1/2 cup)

INGREDIENTS FOR MAKING NON-FRIED BREAD PAKODA:-

– Coriander chutney(1 tbsp)
– Tomato ketchup(1 tbsp)
– White bread(4 slices)
– Oil for frying(1 tbsp)

METHOD FOR MAKING BREAD PAKODA STUFFING:-

– In a pan add 2 tbsp oil and let it heat,
– Add 1/4 tbsp cumin seeds, 1/2 inch finely chopped ginger, 1 small-sized chopped green chilli and saute them well,
– Add 1/2 cup or 1 small-sized chopped onion and fry them till they turn golden brown,
– When the onions turns golden brown add 1/4 cup chopped capsicum, 1/4 cup boiled peas and give it a quick mix,
– Add the raw spices- salt as per taste, 1/2 tbsp red chilli powder, 1/2 tbsp coriander powder, 1/4 tbsp garam masala and mix them well,
– The spices will start sticking the pan because we have added very less oil so add 3 tbsp of water,
– Add 1 cup boiled and mashed potatoes, mix them well and the stuffing is ready.

METHOD FOR MAKING BATTER FOR BREAD PAKODA COATING:-

– In a mixing bowl add 1 cup gram flour, salt as per taste, 1/4 tbsp red chilli powder, 1/4 tbsp baking soda, some chopped coriander leaves,
– Add water gradually and make a batter,
– The consistency of batter should be slightly thick,
– And the batter is ready.

METHOD FOR MAKING NON-FRIED BREAD PAKODA:-

– Take 4 white bread slices,
– Apply coriander or green chutney on two white bread slices,
– Apply tomato ketchup on other two white bread slices,
– Place the stuffing on the ketchup applied slices,
– Cover them with other remaining bread slices,
– Press gently to stick them well,
– Cut the equal diagonals,
– Coat them with the gram flour batter,
– Roast in a oil greased pan on low flame till they become golden from all the sides,
– And the non-fried Bread Pakodas are ready to serve.

 

 

Slow Cooker Chicken Chili Recipe

Ingredients 1 1/2 pounds boneless, skinless chicken breast halves (cut into 1/2-inch pieces) 2 cans (15 ounces each) cannellini beans, rinsed and drained 1 can (14 ounces) cream-style corn 2 cans (4 ounces each) diced green chile peppers 1 cup chopped onion 1 cup chicken broth 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 … Read more

Pumpkin Protein Cookies

Ingredients 3/4 cup Granular 1 cup rolled oats 1 cup whole wheat flour 1/2 cup soy flour 1 3/4 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamo 1 teaspoon ground nutme 1/2 cup pumpkin pure 1 tablespoon canola oil 2 teaspoons water 2 egg whites 1 teaspoon molasses 1 … Read more

Vegetable Pulao Recipe

Ingredients

  • 2 cups of basmati rice
  • oil
  • jeera
  • bay leaf
  • star anise
  • 10-15 pods of black pepper
  • cardamom
  • cinnamon
  • cloves
  • ginger
  • 2- 3 green chillies
  • 3 chopped onions
  • 2 tsp of salt
  • potato
  • french beans
  • cauliflower
  • red chilli powder
  • turmeric
  • 1 cup of green peas
  • 4 cups of water
  • 2 carrots
  • Capsicum
  • Coriander leaves

Instructions

  1. Soak 2 cups of basmati rice into water for 20 minutes.
  2. In a pan add some oil, cumin seeds, bay leaf,star anise, cardamom, black pepper, cinnamon, cloves, ginger, 2- 3 green chillies, onions and salt and mix well.
  3. Let the onions cook properly.
  4. Add potato, french beans,cauliflower, red chilli powder, turmeric, green peas and little water and let it cook for sometime on a low flame.
  5. Drain the water from the rice.
  6. Add the rice to the mixed vegetables and add 4 cups of water and let it cook for 10 minutes.
  7. Add carrots, capsicum to the pulao and let it cook for 5 minutes.
  8. Garnish the vegetable pulao with coriander leaves.
  9. Vegetable Pulao is ready to be served!

 

Chicken Parmesan

Ingredients

  • ½ cup all-natural tomato sauce
  • ¼ tsp. dried oregano leaves
  • ¼ tsp. garlic powder
  • 6 oz. raw chicken breast, boneless, skinless
  • Nonstick cooking spray
  • ¼ cup shredded part-skim mozzarella cheese (1 oz.)
  • 2 Tbsp. grated parmesan cheese
  • 3 cups spinach, fresh, steamed

Instructions

1. Preheat oven to 400° F.
2. Combine tomato sauce, oregano, and garlic powder in a small bowl.
3. Place chicken breast in baking pan lightly coated with spray; top with tomato sauce mixture, mozzarella, and Parmesan cheese.
4. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle and cheese is bubbly.
5. Serve with spinach.

Nutritional

Calories: 393
Total Fat: 14 g
Saturated Fat: 6 g
Cholesterol: 135 mg
Sodium: 658 mg
Carbohydrate: 14 g
Fiber: 4 g
Sugar: 6 g
Protein: 53 g