Chutney Sandwich Bread Pakoda

Ready to serve Bread Pakodas.

Bread Pakoda is a fried item and it goes well with cup of Hot coffee or Tea or as evening Snack. All you need is fresh chutney ( Any chutney), Bread. This Chutney Sandwich goes well with  Hot cup of Tea or Coffee. It is very good for evening snack also. We can have them any time of the day if you love fried item. I had some chutney which is prepared in the morning for dosa. And there was a loaf of bread which was there which was bought previous day. I think most of us long for some fried item in the chill winter cold days. So thought of preparing Chutney Sandwich Bread Pakoda.
I am sure you all love this Chutney Sandwich Bread Pakoda and surely try and enjoy.

Things Needed :

Chutney : 1 Small cup
Bread : 10 Pieces
Oil : 1 Cup
Besan flour (Channa powder ) : 1 Cup
Rice flour : 1 Table spoon
Red chilly powder : 1 Tea spoon
Jeera (cumin seeds) : 1/2 Tea spoon
Salt : as required
Water : as required

Method : 

1. Take a big bowl and put Besan (Gram Flour ), red chilly powder, rice flour, jeera and salt.
2. Mix it nicely and add water and prepare the dough. Let it be like dosa dough consistency.

3. Keep a bread slice and apply chutney on one side of the bread. Repeat the same with other bread slices.
4. Now keep two slices together (put the chutney applied sides together) . Just press it tightly and cut them according to your wish.

5. Cut them in to four pieces. Arrange them in a plate.

6. Now keep a pan and put oil. Heat oil and fry bread chutney sandwich on medium flame. Fry on both sides.

7. Remove from the pan and serve with Tomato ketchup and a hot cup of coffee.

 8. Repeat the same with remaining Bread and prepare Sandwich Pakodas.

Note : 

Do not add lot of water. It may take more oil. No need to add cooking soda . Eating Hot Bread  Chutney Sandwich Pakoda  is more tasty. Adding more spice is also optional. Adding garam masala or chat masala powder to the dough is also optional. You can also use less amount of bread according to your requirement. You can cut the edges of bread (Crispy part) before applying the chutney. ( I did not do). You cab also add crushed garlic to besan dough while preparing the dough. ( optional). I have not added.
Time : 15 minutes.
Serves : 4 to 5
Chutney preparation : Grind a cup of fresh coconut, green chilly,marble size tamarind and a handful coriander leaves,  1 Table spoon of Roasted chenna ( hurikadale or pottu kadale or putani in Kannada language)  and salt.. Remove from the mixi jar and add mustered ingh and curry leaves seasoning.
Time : 5 minutes 
Serve : 3 to 4.

Moong -Brinjal Dry Curry

Ready to Serve Moong - Brinjal Dry Curry

Moong Brinjal dry curry is a side dish. We can have plain Rice, chapatis, roti, or pooris with this curry. Using Moong dal in our diet is one of the very good thought since Moong contain a whole lot of beneficial content. I just of combining Brinjal and Moong together and it tasted very well. The recipe is very simple and any one easily prepare Moong - Brinjal Dry curry and enjoy eating it.
Lets see some benefits of adding Moong Dal  and Brinjal in our diet.
Moong Dal helps to control the blood pressure, it is good source of iron and protein and dietary fiber. It is low in fat and rich in potassium, calcium and B Complex Vitamins. It is easy to digest and and helps to decrease high cholesterol.
Brinjal is high in fiber and antioxidants. It is good for weight loss and helps to prevent heart diseases. Brinjal helps to control the blood pressure and good for diabetics. It helps to control and lower the cholesterol.
Now lets see the recipe. This recipe has no onion or garlic and we can prepare this dish for any special days or on festival days. It goes well with almost all main food items.

Things needed : 

Brinjal : 5  to 6 ( I used the small round brinjals )
Moong Dal : 1/2 Cup
Green chilly : 2
Curry Leaves : 5 to 6
Coriander Leaves : 2 Table spoons
Lemon juice : 1 Table spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Ingh : a pinch
Ginger : 1 Tea spoon (grated)
Coconut : 2 Table spoons
Salt : required
Oil : 1 Table spoon
Turmeric Powder : a pinch.

Method :

1.  Wash and cut brinjal and put them in normal water. Keep it aside. Wash green chilly and cut them in to big pieces.

2.  Wash dal and roast them for 3 to 4 minutes. Grate coconut and keep it aside.
3.  Wash and remove the outer skin of ginger and grate it and keep it aside.
4.. Now keep a pan on the fire and heat. Put a spoon of oil and heat.
5. Add mustard seeds and let it splutter. Add jeera and ingh. Fry for 10 seconds
6. Add Green chilly and fry and then add roasted moong dal and stir nicely.

7. Remove the brinjal pieces from water and squeeze out the water and add brinjal pieces to moong dal mixture.

8. Mix it nicely and add a 1/2 cup of water and cook on medium heat. Add grated ginger.

9. Let it cook nicely. Add pinch of turmeric powder and required salt.

10. Stir slowly and let the moisture in the curry dry up.
11. Add coconut when all the water dries up in the curry. Put off the gas.. Add Lemon extract and mix it well.

12. Add coriander leaves and shift  Moong -Brinjal dry curry to a serving bowl. Serve with the main dish you prepared.

Note : 

Do not use lot of water. The curry turns watery and brinjal and Moong will be overcooked and might not taste good. Adding more chilly is an option. Adding onions and garlic also purely optional. No need to add more oil.
Time : 20 Minutes.
Servings : 3.