Guacamole Bread Rolls

Tags

avocado appetizer, bread rolls recipe, Guacamole, guacamole bread rolls, guacamole sandwich, how to prepare guacamole, Indian appetizers, Indian bread roll recipe, Indian style easy snack

When my friend Vidya posted on Guacamole sandwich, I gave it a try and they turned out to be a super hit at my home. My hubby prefers this for breakfast, today its going to be a slightly different version. Easy and very tasty rolls they are.

Ingredients:

Bread Slices : as per need (I used whole wheat bread)

Butter : as needed to toast

For Guacamole:

Avocado : 1 medium ripe

Onion : 2 tablespoons chopped

Tomato: 2 tablespoon chopped

Jalapeno : 1 cut in to small pieces

Black Pepper Powder : 1 teaspoon

Salt : 1/2 teaspoon

Lemon Juice : 1 teaspoon

Method:

• Slice avocado and remove the pulp.
• Smash it with a potato masher.
• Add onions, tomato, jalapeno, black pepper powder, salt and lemon juice with mashed avocado.
• Mix well and set aside the guacamole.
• Now cut the edges of the bread and roll them to thin stripes using rolling pin. Elongate the bread.
• Now place the guacamole and fold the bread slice to rolls. At the edges seal it with little guacamole, so that it does not come out of shape.
• Heat a griddle, add some butter when the butter melts, place the rolls and even spread the butter all around the roll.
• Cook till golden brown.
• Stop and serve with ketchup 🙂

We usually have it for breakfast, this would be great for evening time snack as well.

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Tomato Dosa(No fermentation)

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Instant Dosa, Instant Dosa Variety, Instant Thankkali Dosa, Instant Tomato Dosa, Thakkali Dosai, Tomato Dosa, Tomato Dosa with out fermentation

My Aunt had suggested me this recipe some time back. I didn’t give a thought, today I wanted to make something different. This is so simple and easy to make. More over you don’t need fermentation of the batter.  I was so happy with the outcome and my hubby liked it as well.

Ingredients:

Raw Rice : 1 cup (250 ml)

Tomato : 2 large or 3 medium

Red Chili Powder : 1 teaspoon

Cumin Powder : 1 teaspoon

Salt : 1 teaspoon

Oil : to drizzle over dosa

Cilantro Leaves : chopped 1 tablespoon

To Temper:

Oil : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Split Urad dal : 1/2 teaspoon

Cumin Seeds/Jeera : 1/2 teaspoon

Curry Leaves : Few

Method:

• Soak raw rice in water for 3 hours or over night.
• Roughly chop tomatoes.
• Drain water from rice, add the tomatoes and grind it to a smooth batter. I used 100 ml of water to grind. This would be a little watery and not as thick as normal dosa batter.
• Now add cumin powder, red chili powder, salt and chopped cilantro leaves and mix well.
• In a small pan, add oil and when hot add items in to temper. When they crackle mix with batter.
• Heat a griddle.
• Now pour this batter and drizzle oil over the dosa. After 2 to 3 mins flip side and cook.
• This might get torn, just be careful while flipping sides.
• Instant tomato dosa is ready 🙂 serve with coconut chutney.

Idli Podi

Tags

Dosa Podi, how to make idli podi, Idli, Idli podi, Idli sidedish, Podi recipe

Hi friends, it’s been long since I have posted. Thanks for everyone who have been asking me. I am fine, just a little break. Things have not been moving the way we expect. Now I am back with new recipes 🙂

This is very long pending post. Idli and dosa is something that is a part of me 😉 we rarely change this routine of breakfast. Accompaniment for them would usually be sambar or chutney in my home. Sometime for a change we have this podi. Who doesn’t love this 🙂 it is so tasty that I can eat more idli’s 😉 this is one reason to avoid this podi 😉

Ingredients:
Channa dal : 1/2 cup

Urad dal : 1/2 cup

Red chili : 8

Salt : 1 teaspoon

Curry leaves : few

Asafoetida : 1/2 teaspoon

Sesame Oil : 3 tablespoons

Method:

• Heat oil in a medium pan, when it is hot add the red chilies and saute.
• once they bulge up and turn slight brown(not too much) remove them in a separate bowl and set aside.
• Now the heat of the pan should be low medium.
• In the same pan, add channa dal and saute for 3 mins. Next add urad dal with it and saute till slight brown. Make sure they cook well. This would take around 8 to 10 mins.
• Remove and set aside in a bowl.
• In the remaining oil, add asafoetida and curry leaves. Saute for a min and add them to the dal.
• Let it cool well.
• Now grind them all together to a fine powder.
• Mix with sesame oil and serve it with idli or dosa 🙂