BREAD GULABJAMUN

INGREDIENTS

6 Bread slice ( can use any bread)

5 tbsp milk  for binding

oil for deep  frying

almond ,pista - roughly chopped ( optional)

FOR SUGAR SYRUP

1 cup sugar

1/2 cup water

1 tbsp - rose essence

in a pan take 1 cup sugar and 1/2 cup water.

keep in low flame .

stir continuous ,till the sugar dissolves.( 1/2 string consistency)

the syrup shd be sticky and not watery.

( if the syrup is watery , the bread jamuns will break, after soaking the syrup.

switch off the flame and add rose essence.

mix well and keep aside.

to prevent crystallisation u can add few drops of lemon juice.

in case the sugar crystallises later, then add little water and heat again.

just heat ,do not boil.

MAKING JAMUN DOUGH

take the bread slices and cut to pieces.

put the pieces in a jar and slightly turn , in a mixer.

( the bread will be in nice crumbled form)

transfer this crumbled bread to a bowl.

add milk little by little ( milk as required) and mix well.

just bring the whole mixture together ,so that it binds well.do not knead.

cover and keep aside.

( if u knead then the jamun will become hard.)

now make small r medium sized ball from the dough.

flatten it gently.

keep the chopped nuts in the center.( this stuffing part is opt)

bring the edges together in the middle and again roll it to a ball .

repeat it with rest of the dough.

(do not apply too much pressure while rolling  the ball.

now heat oil in a kadai .

check the oil heat by droping a small piece.

if the piece comes up gradually and steadily, the oil is ready for frying.

( if it comes up very quickly , then the oil is too hot  for frying, so lower the flame)

add the jamun balls and fry on medium flame till it becomes  golden brown.

keep turning them ,often for even frying.

then add this ball to the sugar syrup.

the sugar syrup should be hot or warm when u add the jamuns.

turn the jamuns after  few minutes.

keep aside and serve after 2 hrs .

BREAD RAWA DOSA

NEEDED
Rawa - 1/2 cup
Leftover Bread  - 1 cup
Rice atta -1 tbsp
Hing
1 tomato - finely chopped
1 green chilly - chopped  or pepper
1 big onion - finely chopped
Salt
Curd - 2 tbsp
Temper - 1 tsp oil and mustard 1 tsp

In a bowl soak rawa in little
water. Keep aside for 1/2 hr.
Slightly turn the bread in a mixer.
Add this bread crumbs to the rawa.
Add the chopped chilly, tomato, onion.
Add hing, salt and curd. Mix well.
Temper mustard in 1 tsp oil and mix in the batter.
Check the consistency, add water if required.
Heat a tawa and pour a laddle of this batter.
It spreads itself as soon as u pour.
Just adjust the corners.
Add little oil and cook in medium flame.
(Takes some time to cook).

Carefully flip the otherside.
Remove and serve with chutney.

BARTHA Sandwich

NEEDED
Bread slices
Amul butter

Big bringal - 1
Garam masala - 1/2 tsp
1 tomato - finely chopped
2 onion - roughly chopped
Salt to taste
Turmeric powder
Hing
1 green chilly  (opt)
Sambar powder - 1/4tsp
2 tsp oil, mustard  - 1tsp
Jeera - 1 tsp

METHOD
Apply oil above the brinjal , and keep directly in the flame.
Keep turning so that it gets cooked evenly.
( The skin will become black , and inside shd get cooked)
Remove and drop inside a bowl of water.
Then remove the skin and top portion of the brinjal.
Then grind the brinjal slightly in a mixer.
In a pan add 2 tsp of oil,temper mustard and jeera.
Add onion and tomato .
Fry for 2 minutes.
Add turmeric powder, sambar powder, garam masala ,hing.
Add the mashed brinjal.
Add salt .
Cook for few minutes and remove.

Now take a bread slice ,spread the prepared brinjal. Close it with another bread.
In a tawa , place the bread  and toast on both sides adding ghee or salted butter.
Toast till light brown , remove and serve.

BREAD UTTAPAM

NEEDED
BREAD SLICES - 5 (brown bread or white)
rawa - 1/2 cup (  soak in hot water for 10 min )
curd / yogurt - 1/4  - 1/2 cup
rice flour - 2 tbsp
salt
water - 1/2 cup ( r as required)
oil  for making dosa.

ginger - small piece (grind along with bread)
1 big onion - chopped
1 small carrot - grated
green chilly - 1 finely chopped  (can avid chilly for children)
1 big tomato - chopped
corriander - 1 tbsp chopped

METHOD

• Cut the bread to medium size pieces, 
• in a blender , put the bread pieces, ginger and  turn slightly .
• then add curd and rawa . 
• grind to a paste .
• transfer it to a bowl , add salt , green chilly , rice flour . 
• mix well , add  water if required , to get the dosa batter consistency.
• add onion , tomato, carrot , corriander .
• mix well.
• (the consistency of the batter shd  neither be too thich or thin )

• take a tawa and pour a ladle of batter .
• (u cannot spread this batter like the regular dosa.)
• dizzle 1/2 tsp oil , once cooked , flip it over the other side.
• cook till golden brown .
• serve hot with chutney.

NOTE
the batter cannot be stored.
make small uttapams .
keep on medium flame .

MOONG DAL SANDWICH

NEEDED:Brown bread
Salted butter

Yellow Moong - 1/2 cup
1 potato - wash,  peel skin
Green chilly+ ginger - grind and add
Salt
Hing
Garam masala
( 2 tsp oil,  mustard,  jeera,  kalonji,  saunf) - for tempering

DAL STUFFING

METHOD

• Take a wok add the yellow moong,  add enough water.
• Grate the potato and add to the moong.  
• Add turmeric powder.  
• Close the lid and cook till the dal is soft . (Add water if required)
• Transfer it to a bowl.
• Drain if there is excess water. ( u can use in subzee)
• Now temper mustard,  jeera, kalonji,  saunf in 2 tsp oil and add the cooked dal . 
• Add salt, hing,  ginger green chilly paste, garam masala.  
• Mix well,  cook for 2 min and remove.
• now take a bread , keep the dal stuffing. 
• Close with another bread slice.
• Heat tawa, place the bread, apply little salted butter. 
• Cook on both the sides till brown and crisp. 
• ( can also deep fry this, but its very oily)

NOTE

• Prepare the stuffing little spicy.
• Don't over cook the dal.

BREAD CHANNA

NEEDED:
Chana masala
bread slices
1 finely chopped onion
chopped corriander
salted butter

METHOD:

• toast the bread  by appling butter , on both sides.
• keep in a low flame and toast till golden and crisp.
• remove and take a slice bread .
• keep the chana masala. add the chopped onion , corriander.
• close with other slice and serve. 

CAPSICUM SANDWICH

NEEDED:

Capsicum  2
Onion  1
Carrot 2
Cabbage
(Cut these vegetables lengthwise to a thin strip.)
Turmeric powder
Red chilly powder
Corriander powder
Jeera powder
Kalonji  1/2 tsp
Salt
Salted butter or ghee

METHOD

• In a wok add 3 tsp oil & add kalonji.add the veg & the spices , salt, cook for few minutes. (Do not over cook)add little corriander  & remove.take a bread, apply ghee & keep the veg.close with another bread.
• Slightly toss the bread in a tawa ,or add butter & toss on both sides till crisp .
• Serve with ketchep.

CUCUMBER SANDWICH

NEEDED:

cucumber-  2 chopped
1- 2 tsp thick curd -(opt)
cheese slice
pepper powder
salt
chat masala
amul salted butter

METHOD:

• mix the cucumber , pepper powder , curd & salt.
• take a slice bread ( cut the edges if u want) . put  1 to 2tsp of the cucumber , evenly over the bread .
• place a cheese slice above it, sprinkle some chat masala on top , then keep another  bread slice.
• place this on a tawa . add little salted butter & toast on both the sides till brown & crisp .

NOTE :
do not throw the edges of the bread . u can use it for  making  bread upma , tikki ...
cucumber will leave water if u keep it for long time.
if u grate  the cucumber , just squeeze out the water & use.

BREAD RAVA UPMA

Normally i trim the edges of the bread while making sandwich. i dont waste the corner pieces , instead i make bread upma with that .(either plain or adding rava.)

NEEDED:

bread slices ( i used corner pieces of bread - 1 cup )
 rava - 1/2 cup
water 3/4 cup
2 tsp oil , 1 tsp mustard, 1/2 tsp jeera,  1tsp urad dal - for tempering
1 small tomato - chopped
green chilly
salt
ghee - 3 tsp

METHOD:

• slightly turn the corner pieces of bread in a mixy .
• then in a pan add ghee & the bread crumbs. fry for 2 min & remove.
• then in the same pan temper  mustard , jeera,  urad dal ,& green chilly in 2 tsp oil .
• then add the tomato, & water . add salt .
• when  the water boils add the rava , close the lid & cook for few min.
• when the rava is cooked & thick ,add the roasted bread crumbs .
• mix well & remove.

NOTE:
can add vegetables if u want.

BREAD ROLL

INGREDIENTS

whole wheat bread -slightly cut all the 4 corners
cheese (if cube  2) - grated
roasted groundnut - coarsely ground (opt)
1tsp corn flour,mix in little water (this is for sealing the bread)
amul salted butter
kisan cheese spread

For stuffing:

carrot-grated
cabbage- finely chopped
saunf- 1/2 tsp
kalonji - 1/2 tsp
chilly powder
haldi
hing
salt
little amchur powder
little dhana jeera powder  (opt)

METHOD 1

•  temper saunf, kalonji in 1tsp oil & add the carrot& cabbage.
• add the above said dry spices  & cook for 2 min .
• dont over cook , the vegetable  shd be little crisp.
• remove & keep aside.

METHOD 

• take a bread & slightly flatten  the bread using a chapatti roller.
• spread the kisan cheese above the bread.
• now keep the 2 tsp veg,grated cheese & 1/2 tsp groundnut powder on 1 side.
• carefully roll the bread.
• on the other end of the bread ,apply the corn paste & gently press using ur hands.
• same way do the rest'
• take a tawa & arrange the rolls.( can keep 4 at a time )
• add salted butter or oil & do both sides till brown & crisp.
• serve with ketchep.

MOONG SANDWICH

NEEDED:

brown bread
salted butter
whole green moong - 1 cup
onion 1 -chopped ( optional )
potato 1 - boiled & sliced ( optional)
cheese slice
tomato ketchup ( chings red chilli or pizza mazza)
instead of ketchep u can use green chutney
chilly powder
salt
oil, jeera , mustard - for seasoning

METHOD :

• soak green moong for an hr & pressure cook .
• drain the excess water.
• temper mustard, jeera ,in 2 tsp oil .
• add onion , fry till light brown & then add the moong.
• add salt & chilly powder.mix well & remove after 2 min .
• now take a bread slice & spead some tomato ketchup.
• then spread the moong , above this place a cheese slice, sprinkle some pepper powder , close it with another bread.
• apply butter on both sides & toast this in a tawa or in a sanwich maker, till golden brown .

SANDWICH ( rava)

NEEDED:

brown bread

amul salted butter- to toast

for stuffing:

2 -3 tbsp rava

1/4 cup luke warm milk( as required)

(carrot, cucumber, cabbage ,ginger, cheese ) - grated

can even add paneer , capsicum .

2-3 green chillies - finely chopped

salt to taste

METHOD

• combine rava & milk in a bowl & keep aside for 10 min .
• ( if milk is fully absorbed , add little more milk)
• add all the grated ingredients, chilly , salt to the rava & mix well .
• take a slice bread & spread this rava mix .top with the second slice of bread.
• now heat the tava & toast on both the sides applying butter .
• Dot with tomato ketchup and serve immediately.

ALOO BREAD BALLS

INGREDIENTS:

for aloo stuffing:

5-6 potatoes

7 green chilly

mustard, jeera, oil for seasoning

chopped corriander or pudina/mint - little

salt 2 taste

turmeric powder/ haldi - 1/2 tsp

asafoetida/hing - 1/2 tsp

METHOD1

• boil the potatoes. remove skin and mash .
• temper mustard, jeera in 2 tsp oil and  add the chilly.
• then add this to the mashed potatoes.
• add haldi, hing, corriander ,and salt .
• mix well and ; make small balls & keep aside.
• needed:
• bread loaf( i always prefer wheat bread)
• little water in a plate

METHOD:

• take a bread slice and gently wet the bread with water.(if there is excess water squeeze it out)
• then keep the aloo ball in the center and; close it .
• use both the hands  and manage to make a ball .
• Repeat the same process for making more balls.
• spread a newspaper , and  keep these balls on it , for about 1/2 hr.( this we do because if dampness is there it will drink more oil.)
• Heat oil in a kadhai and deep fry on medium flame till golden brown.
• serve hot with ketchup.
• 
  

BREAD UPMA

INGREDIENTS

1. Bread slices - 15 -20
2. ghee - 2tsp
3. Onions - 2 - roughly chopped
4. Green chilies - 5 - 6 in number - chopped
5. Turmeric powder/ hing - 1/2 tsp
6. asafoetida/ hingpowder - 1/4 tsp
7. Jeera - 1 tsp
8. Mustard - 1 tsp
9. Salt 2 taste
10.Oil for frying
11.Coriander leaves for garnishing.

METHOD

• 1. Make bread crumbs( just crush with ur hands to small pieces).
• 2. fry in 2 tsp ghee for 2 min and keep aside .
• 3. Take oil in a frying pan, add mustard, & jeera.
• 4. when it splutters, add onion and chilies and fry them well.
• 5. Add turmeric, hing & salt.
• 6. Add the roasted bread crumbs and sprinkle little water.
• 7. mix well for 2 min.
• 8. Serve hot garnished with coriander leaves .

ALOO BREAD TIKKI

INGREDIENTS

1 big potato/aloo- boiled- peel skin
2-3 bread slices
1-2 medium sized green chilly -finely chopped
small piece ginger -grated or finely chopped
corriander chopped
turmeric powder /haldi- 1/2 tsp
salt to taste
1/2 tsp garam masala powder- optional
1 small carrot - grated

METHOD

• 1. Mash the potatoes & keep aside .
• 2.Keep a plate ready with water.
• 3.Take 1 bread slice & dip in water.
• 4.Squeeze out the water immediately,& add to the potatoes.
• 5.Do the same with the other slices also.
• 6.Now mix potato ,bread, haldi, salt, carrot, garam masala,ginger,corriander,
• ( g. chilly i didnt add directly- in 1tsp oil temper 1/2 tsp jeera,with g.chilly& then add 2 this).
• 7.With this mixture make small balls & then flatten it.
• 8.Shallow fry in a hot tava applying little oil
• 9.Serve with Ketchup.