Paneer Toast / Paneer Sandwich Recipe

Creamy, gooey and crunchy paneer toast is a very scrumptious and wholesome meal. I prepared this for sunday breakfast, but this delicious toast can be served anytime of the day.

 

Paneer Toast Recipe Video Uploaded on Youtube.

Paneer Toast Recipe Ingredients:

6 Bread Slices

1/2 Cup Grated Paneer

1/4 Cup Grated Cheddar Cheese

1 Finely Chopped Chilli

5 Sprigs Finely Chopped Coriander

2 Sprigs Finely Chopped Curryleaves

1/4 Tsp Pepper Powder

1/4 Tsp Chilly Powder

1/4 Tsp Salt

Oil as required

Prep:

Grate the paneer and cheddar cheese and reserve in a mixing bowl.

Wash the coriander, curry leaves and chilly. Finely chop and it to the paneer and cheese.

Combine the paneer and chopped veggies. Add chilly powder, pepper powder and salt to the paneer, mix well and reserve.

Method:

Place the bread slice on a flat surface.

Spread the paneer filling in a even layer on the slice.

Place another slice and gently press the bread.

Heat a tawa or pan on medium flame. Brush the surface with oil.

Place the bread slice on the tawa and allow it to toast on low flame for 2minutes.

Brush the other side of the bread with oil. Gently flip the bread on the other side and toast  if for few more minutes.

Flip and toast the bread on both sides till golden and serve hot with ketchup...Enjoy!

Other Bread Toast Recipes on Blog and Youtube Videos

Bread Waffle Toast

Besan / Chickpea Flour Batter Bread Toast

Egg Pepper Toast/ Spicy French Toast

Carrot Bread Toast

Tomato Cheese Toast

Bombay Toast or French Toast 

Szechwan Bread Toast

Prawn Toast Recipe

Cabbage Toast 

Basil Chutney Cheese Toast

Chilly Cheese Toast

Potato Masala Stuffed Waffle Bread Toast

Masala Chicken Toast

Spinach and Mushroom Bread Toast

Avocado Toast

Hyacinth Beans / Mochai Bread Toast

Prawn Uttapam Using Meamo Meats Fresh Water Prawns

Looking for a perfect sunday breakfast? The only thing I would recommend is a good prawn uttapam. For this recipe, I've used fresh water prawns, it's much larger and meatier, when cooked with aromatic spices and ingredients, these prawns absorb all the flavors and the taste is excellent. Make sure not to over cook the prawns as it may turn out to be chewy.

Recipe Video on my Youtube Channel 😉

Prawn Uttapam Ingredients:
250 Grams Meamo Meats Fresh Water Prawns
1 Liter Idly or Dosa Batter
2 Spicy Green Chillies
1 Sprig Curry Leaves
5 Sprigs Spring Onions
2 Onions
1 Tbsp Ginger and Garlic Paste
1/2 Inch Ginger
2 Tbsp Chilli Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Garam Masala
1 Tbsp Salt
1 Tsp Pepper Powder
2 Tbsp Sesame Oil
Oil and Ghee as Required
Half onion to grease the tawa.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

Prep:

Peel, wash and finely chop the onions.

Wash and finely chop chilies

clean, wash and finely chop coriander, curry leaves, and spring onions.

Peel, wash and finely chop ginger.

Wash the prawns twice, drain using a colander and reserve.

Marination:

Add the prawns to a mixing bowl. Add 1 Tbsp chilli powder, 1/4 Tsp turmeric powder, 1/2 Tsp garam masala, massage all the ingredients well in the prawns cover and place it in the fridge for 30 minutes.

Topping:

Heat a wok on medium flame. Add the marinated prawns, 1/2 tsp salt and 1/4 cup water allow to boil and cook on medium flame place on high flame and allow excess moisture to evaporate reserve the prawns in a bowl.

Heat a wok on medium flame, add sesame oil allow to smoke and reach temperature.

Add finely chopped ginger fry for a minute.

Add Half the amount of finely chopped onion followed by finely chopped chilies, curry leaves, spring onions and coriander fry all the ingredients till the onions turn transparent.

Add the cooked prawns, salt, pepper powder and chilly powder toss and fry for a minute and reserve in a bowl.

Prepare Uttapam:

Add salt and cooking soda as per your preference to the dosa batter stir and reserve.

Heat a tawa on medium flame. Once the tawa starts to smoke sprinkle water and rub half onion on the tawa.

Add few drops oil and rub the onion. Place on medium flame. Gently ladle the batter.

Take fist full of finely chopped onion spread it on the uttapam. Take two tbsp full of prawn masala and spread it on the uttapam.

Sprinkle salt. Drizzle 2 tsp oil on the dosa to fry.

Once the uttapam turns golden on one side gently flip and fry till golden on the other side.

Gently flip the uttapam and serve it hot on a serving plate. Serve the uttapam with chutney or ketchup...Enjoy!

Pork Chorizo Masala Pav Recipe

Simplest breakfast pork chorizo pav. Pakka street shake recipe. People who do not consume pork can try this same recipe with chicken chorizo or soya chorizo but taste is not the same. I personally enjoy the smoky flavors and tangy masala in chorizo.

Chorizo Pav Recipe Video

Ingredients:

10 Beads Chorizo 

1/2 Cup Onion 

1/2 Cup Tomato

1 Green Chilly

1/4 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder

Salt as per taste

Lime Juice Optional

Method:

Boil 2 cups water in a wok. 

Add the chorizo beads to the water allow to soak for 30 minutes.

Once the chorizo beads swell, using a scissor chop into tiny pieces and remove the threads.

Add the chopped chorizo back to the same water. 

To the chorizo add onion, tomato, chilly, chilly powder, coriander powder and turmeric powder.

Adjust salt as per taste and place the wok back on low flame allow the excess moisture to evaporate completely and the chorizo to cook till well done.

If your in a hurry place the chorizo on medium flame.

Once the onion and tomato starts to form a masala the oil will separate. Gently press the spoon on chorizo to release more flavors in the masala and fry till desired consistency.

I like my chorizo masala slightly moist. Once the masala is done layer it inside a pav bun or serve with toast and enjoy 😉

Sunday Brunch Recipes: Hyacinth Beans Uthappam with Tomato Gravy Recipe

South Indian style sunday brunches are mostly vegetarian and vegan dishes it's truly satisfying and very filling. Hulled hyacinth beans on uthappam style dosa is a famous street food style dish. Normally the beans are ground to prepare many dishes but here the beans adds to the flavor and taste when its topped with loads of onions on dosa.

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Normally this avarekalu dosa is served with coconut chutney and a tomato gravy without onions and garlic. The spicy gravy can be stored upto a weeks time refrigerated. This type of gravy is famous in Bangalore and other parts of SouthIndia.

Ingredients for Tomato Gravy:
2 Large Ripe Tomatoes 
1 Tsp Tamarind 
1/2 Inch Ginger
1/4 Cup Fresh Coconut
1/4 + 1/4 Tsp Cumin 
1/4 + 1/4 Tsp Peppercorns
1/2 Tbsp Coriander Powder
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder 
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Sprigs Curry Leaves
3 Tbsp Oil
Salt as per taste...

Method:
Boil the tamarind and tomato in two cups water till tomato has completely softened.

Grind coconut, 1/4 tsp cumin, 1/4 tsp peppercorns and 1/2 inch ginger to form a coarse paste.

Once the tomato has cooked, strain and reserve the broth and add the pulp to the coconut grind to form a smooth paste.

Transfer the ground masala to a bowl add the broth followed by chilly powder, turmeric powder and coriander powder, dilute the gravy and reserve.

Heat a wok to boil the gravy. Add 3 tbsp oil, add mustard seeds, 1/4 tsp cumin, 1/4 tsp peppercorns and asafoetida allow to splutter.

Add curry leaves and the gravy bring to rapid boil. Adjust salt as per taste.

Gravy should reduced and oil should surface remove from flame and serve it for idly, dosa, or even bread toast and enjoy...😉

We can use a left over dosa batter or even ready to use dosa batter from store for this recipe. Since everything is conveniently available I have to suggest options for readers. 

We always have a large batch of dosa batter ready to prepare at home, when it is all home made the taste is excellent. Normally my mom would stretch the leftover dosa batter by adding maida(all purpose flour) or sooji (semolina) for uthappam we can follow that method or just use dosa batter. 

Recipe video how to prepare Idli and Dosa Batter.

Recipe Video How We Prepare Uthappam.

Ingredients for Hidukkida Avarekalu Dosa:
1 1/2 Cups Hulled and Cooked Hyacinth Beans
5 Large Onions Finely Chopped
1 Kilo Idly or Dosa Batter
1 Tbsp Cumin
1/2 Tsp Asafoetida
2 Carrots Grated
1 Bunch Dill Leaves Finely Chopped
1/2 Bunch Coriander Leaves Finely Chopped
10 Chilies Finely Chopped
5 Sprigs Curry Leaves Finely Chopped
Oil as required 
Butter and Ghee Optional

How to Hull Hyacinth Beans Video

Method: 
Clean, wash and finely chop all the ingredients from chillies to dill leaves. Peel and grate the carrots and reserve.

Heat a wok on medium flame add 3 tbsp oil. Add cumin and asafoetida allow to splutter. Add 1 large onion and finely chopped curry leaves, fry for 30 seconds. 

Add dill leaves, half the amount of finely chopped chilies and fry till onion turns transparent the dill leaves should cook till well done. Remove the onion masala from flame.

Add half the amount of onion masala to the dosa batter and reserve the other half for topping. Mix the masala in the batter till well incorporated. Check for salt add if needed.

Make sure there is no moisture in the cooked hulled beans strain and add to the other half of onion masala. Add the other half of chilies, coriander, grated carrots, and salt as per taste mix the topping and reserve.

Heat a tawa on high flame season the tawa with half onion few drops of oil and water to create fragrant dosas.

Start to ladle two full scoops of dosa batter on the tawa. Take handful of  prepared topping gently spread and create uthappam.

Add two to three tsp full of ghee, butter or oil and fry the dosa to both sides on medium flame. Serve hot with tomato gravy and coconut chutney Enjoy😉

Coconut Chutney Recipe is already posted on my Masala dosa video. 

Sunday Brunch Recipe Series: Keema Semiya + Semiya Payasam + Masala Limca Pani

South Indian style brunches are normally prepared to celebrate a special event at home. Keema semiya is a classic brunch dish prepared to celebrate ones birthday or anniversary on a weekend, I've also prepared semiya payasam and masala limca pani to pair with the dish.

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Ingredients for Keema Semiya:
200 Grams Semiya (Vermicelli)
250 Grams Mutton Mince
5 Slices Bread
1 Large Onion
1 Large Tomato
5 Green Chilies
6 Pods Garlic
3 Tbsp Green Chilly Masala Paste Please Click here for Recipe
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1/2 Cup Green Peas
1 Bay Leaf
2 Inch Sticks Cinnamon
4 Pods Cardamom
1/2 Tsp Cumin
2 Strands Mace
5 Cloves
5 Springs Mint Leaves
5 Springs Coriander Leaves
1 Lime
Oil as required
Salt as per taste...

Method:
Peel, wash and finely chop onion, chilies, tomato, coriander and mint. Chop the bread into cubes and reserve.

Peel and reserve garlic. Prepare and reserve chilly masala ahead of time.

Heat oil in a wok on medium flame allow to reach temperature. Start frying the bread cubes on medium flame, fry the bread cubes till it turns golden in color, drain and reserve the fried pieces spread on tissue paper allowing the excess oil to drain. 

I used the same wok in which the bread was fried. Reserve the fried oil and place the wok back on medium flame.

Start dry roasting the vermicelli till it turns golden in color and reserve on a plate. 

Heat a pan or wok on medium flame. Add 2 tsp oil and  allow to reach temperature. Add 2 cloves, 1 inch stick cinnamon and cardamom allow to splutter. 

Add meat along with 2 tbsp chilly masala, chilly powder, turmeric powder and coriander powder fry all the ingredients on medium flame for a minute or two.

Add the peas along with 1/2 cup water and 1/2 tbsp salt stir well cover and cook until the meat is cooked well. If there is moisture place on high flame allow excess moisture to evaporate and reserve the meat.

Heat a pan on medium flame add 2 tbsp oil. Add whole spices cumin, bayleaf, cinnamon, cardamom, cloves, star anise and mace fry on medium flame allow the spices to splutter. 

Add finely chopped onion, tomato, chilies and garlic fry on medium flame allow the onions to turn transparent. Add a tbsp of chilly masala paste and fry all the ingredients.

Add 2 cups of warm water bring to rapid boil and add semiya. Adjust the salt cover and cook until the vermicelli softens. Add the cooked meat and reserve a small portion for garnish. Mix well allow the excess moisture to evaporate.

Add the fried bread, mint and coriander spread lime juice mix well and serve hot. Just before serving garnish with meat, fried bread and coriander...Serve hot and enjoy 😊

Semiya payasam can be served warm or cold. This dessert is considered to be very auspicious and normally prepared by all three communities Hindus, Muslims and Christians for festivals and special occasions. 

Ingredients:
150 Grams Semiya Vermicelli)
100 Grams Sugar
100 ML Condensed Milk 
3 Pods Cardamom
1 Cup Warm Milk
1 Cup Water
2 Tbsp Ghee
10 Cashews 
10 Raisins 

Method:
Heat a wok with 2 tbsp ghee on medium flame. Fry the cashews and raisins on medium flame till golden in color and reserve on a plate.

In the same wok fry the vermicelli on low flame till light golden in color. Crush the cardamom slightly and add to the vermicelli fry for 30 seconds. Add warm water bring to rapid boil cover and cook until the semiya softens.

Add sugar and condensed milk stir well. Add the warm milk bring to rapid boil and reduce the moisture. Garnish with fried cashews and raisins and serve warm...Enjoy 😉

Masala Limca Pani can be served as welcome drink. This drink is perfect for spicy and greasy food. A simple lime based soda water is spiked with spices and mint which helps in digestion.

Ingredients:
1 Liter Limca or any Lime Based Soda
1 Lime
5 Sprigs Mint
1 Tsp Pani Puri Masala
1/2 Tsp Salt and Pepper Powder.

Method:
I prefer using refrigerated/ cold soda. In a tumbler add 1/4 tsp salt and pepper powder, 1/4 tsp pani puri masala, chopped mint and few drops of lime juice. Pour the cold limca and stir once before serving. Garnish with a lime wedge and serve right away...Enjoy 😍

I have plated and shown how we normally serve the brunch. The keema semiya is served with onion and cucumber raita and fried egg. We will always serve the dessert first as it would help in digestion and the spices will not upset the stomach. The fried egg adds to the taste of keema semiya, every bite of semiya with fried egg will leave you with a smooth and creamy texture in the mouth. Finally the limca pani helps in digestion also compliments the entire dish.

Sunday Brunch Recipe Series: Mandakki Oggarane + Mirchi Bajji

Mandakki oggarane is a traditional north karnataka recipe it's also referred as soosla, prepared using puffed rice, served with spicy mirchi bajji and jalebis makes a perfect sunday brunch.

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 Ingredients:
4 Liters Puffed Rice/ Nel Pori/Muri/ Murmura
8 Cloves Garlic and 10 Green Chilies (Crushed into coarse paste)
3 Tbsp Salted Peanuts
3 Sprigs Curry Leaves
5 Sprigs Coriander Finely Chopped
3 Onions Finely Chopped
1/2 Lime
1 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Tbsp Split Chickpeas 
2 Dried Red Chilies
1/4 Tsp Asafoetida
1/4 Tsp Turmeric Powder
Salt as per taste
3 Tbsp Oil

Method:
Wash the puffed rice thrice to remove excess salt. Drain excess water using a colander and reserve.

Heat a wok with oil on medium flame. Add the mustard, cumin and split chickpeas fry till mustard splutters.

Add dried red chilies, asafoetida, curry leaves, crushed garlic and chilli paste, along with onions fry till onion turns transparent.

Add salt as per taste and toss the washed puffed rice in the onion masala. Allow the puffed rice to heat all the way through and its ready to serve.

Ingredients for Mirchi Bajji:
250 Grams Mirchi (Banana peppers)
2 Cups Gram Flour (Chickpea Flour)
1/4 Tsp Asafoetida
3 Tbsp Chilly Powder
1 Tbsp Cumin Powder
1 Tsp Chaat Masala
1/4 Tsp Cooking Soda
2 Tbsp Tamarind Date Chutney Please Click Here for Recipe
Salt as per taste
Oil for Deep Frying...

Method:
Combine 1 1/2 tbsp chilly powder, chaat masala, 1/2 tbsp cumin powder to the date and tamarind chutney, check for salt and add if needed.

Slit the banana peppers in the middle and spread the tamarind chutney inside the peppers.

Heat oil for frying on low flame allow to reach smoking temperature.

In a mixing bowl sift and add the gram flour, 1 1/2 tbsp chilly powder, 1/4 tsp cumin powder, cooking soda, 1/4 tsp asafoetida and salt combine all the ingredients.

Add 2 to 3 tbsp of hot oil and mix. Gradually add water to form a smooth batter. If we dip our finger the batter should evenly coat our finger and excess batter should drip. The batter consistency should neither be to thick nor to thin.

Dip the peppers one at a time in the batter and gently dorp in hot oil allow to fry on medium flame cook the bajjis for 30 to 40 seconds on each sides and allow the batter to turn golden, drain excess oil and serve hot with the soosla...enjoy the combination with jalebis 😉