Sunday, 27 December 2009

Jammie Dodgers

Posted by Picasa



This recipe is from Rachel Allen.She is one of the finest cook in the U.K..I was inspired by her methods and tricks in baking.


Ingredients:

Plain flour-200gms,plus extra for dusting

Castersugar-40gms

Egg yolks-2

Butter-155gms,softened

Vanilla essence-1tsp

Grated lemon zest-1 tsp

Raspberry or strawberry jam as required

Icing sugar, for dusting


Method

1. Preheat oven to 180C/gas mark 4.

2. Sift the flour into a large bowl, add the sugar, vanilla extract, lemon zest, egg yolks and butter. Mix with an

electric food mixer or a wooden spoon until it comes together as a dough. Remove from the bowl and flatten with a

rolling pin or the palm of your hand to about 2cm (3/4in) thick. Wrap in clingfilm and chill in the fridge for 30 minutes.

3. Remove the dough from the fridge and place on a lightly floured work surface. Roll the dough out to about 5mm (1/4in) thick.

4. Using a 6cm plain biscuit cutter, cut the dough into discs.

5. Take half the discs, and using either a plain or flower-shaped 3cm (1 1/4in) cutter, cut holes from the centre.

Bring the scraps together and roll out to make more discs, and cut holes in the centre of these. Repeat until u finish all the dough.

6. Place the discs on baking trays (you will need a few baking trays) and bake for 8-10 minutes until pale golden.

Allow to stand for a few minutes, then remove from the trays and transfer to wire racks to cool.

7. When the discs are cool, spread 1/2-1 teaspoon of jam on the whole discs and top with the discs with the centres cut out.

8. Dust with icing sugar and serve

Bhel Puri

Posted by Picasa


Bhel is one of the famous Indian street chaats we are all familiar with,which is prepared with puffed rice (kadle puri or mandakki as we call in kannada).Bhelpuri is soggy compared to Bangalore's churmuri which is a dry version.Difference is papdis and chutneys are not used in churmuri.Bhel can be prepared easily and quickly if you got chutneys in advance...Prepare this only before serving.

Ingredients:

Puffed rice(kadle puri)-2cups,cleaned

Papdi's-10-12,crushed

Onion-1,finely chopped

Carrot-1 small,grated

Potato-1 small,boiled peeled and cubed

Coriander-1tbsp

Tomato-1,deseeded and chopped

Cucumber-1/2cup,deseeded and chopped

Roasted peanuts-1tbsp

Green chutney-as per taste

Sweet tamarind chutney-as per taste

Chaatmasala-1tsp

Chilli powder-1/2tsp(optional)

Lemon juice-1tbsp

Nylon sev or boondi-1/2cup

Method:

In a clean dry bowl mix all the above ingredients nicely with woodenspoon.
Add green chutney and sweet chutney as required.
Garnish with sev and serve immediatly.

Figs with Yogurt



Ingredients:

Greek yogurt-1cup

fresh figs-2,chopped

hand ful of raisins and chopped walnuts

honey-2tsp

Method:

1.In a bowl add yoghurt,honey and chopped figs mixwell.

2.In a serving bowl add yoghurt mixture topped with raisins and chopped walnuts.

3.Serve chilled.


 
Posted by Picasa

Boti Masala

Boti masala which sound's very nonvegetarian isn't it! but it is purely vegetarian.Boti is a yellow coloured,tubular shaped rice papad which are 7-8cm long.These is a recent invention of chaatwala's using a fried botis... which is very easy to make and taste's yummy.Instead of botis you can use fried rice papads.




Ingredients:

Fried botis-1pack(contains 12-15)or(i used home fried)

Carrot-1medium,grated

Onion-1,finely chopped

Coriander-2tbsp,chopped

Roasted peanuts/congress kadlebeeja-100gms

Red chilli powder-1tsp

Chaat masala-1tsp

Lemon juice-1tbsp

Salt to taste

Method:

1. Carefully and gently make a slit with a clean unused small blade and keep it aside.

2. In a bowl put all the other ingredients and mix well.

3. Take a tbsp of mixture and stuff the mixture into botis and serve immediatly.

Papdi Chaat



For papdis

Cut leftover chappatis into triangles and deep fry them in hot oil.

Use this papdis to prepare chaats.




Ingredients:

Potato-1 big,boiled and cubed

Onions-1,finely chopped

Coriander-1tbsp

Nylon sev-1/2cup

Green chutney-1tbsp

Sweet tamarind chutney-1tbsp

Chaat masala-1tsp

Red chilli powder-1/2tsp

Cumin powder-1/2tsp

Papdis-10-15(i used fried leftover chappati pieces)


Method:

In a plate arrange papdi's evenly, put aloo pieces,onion, green chutney,tamarind chutney on each papdi. Then sprinkle red chilli powder, chaat masala,cumin powder and sev on top.Garnish with sev and coriander and serve immediatly.

Wednesday, 23 December 2009

Banana Cake




Ingredients:

75gms-Butter
150gms-Brown sugar
175gms-Maida/plain flour
1 1/2tsp-Baking powder
2-Eggs
2tbsp-Milk
1/4cup- Raisins
1/4cup-Walnuts
2tsp-Lime/Lemon juice
2-3-Ripen banana's

Method:

Mash the banana's like a paste and keep aside.

In a bowl beat butter and brownsugar in a wooden spoon or an electric blender.

Add eggs, one by one continue blending and add mashed banana's blend well.

Now add flour in two parts,blend well,if it is thickens add milk.

Add dry fruits blend well and pour into greased loaf cake tin.

Bake in a preheated oven at 180'C for 50 minutes.

Tomato Gojju


Tomato gojju is cooked in every household of Karnataka.It can be prepared
in jiffy.It goes well with dosa,idli,akki roti,rice or chappati....

Tomatoes-1/2kg

Onion-2

Sarinapudi-1tbsp

Curryleaves-1sprig

Oil-1tbsp

Mustard-1tsp

Garlic cloves-2,crushed

Coconut ,grated -1tbsp

Salt to taste

Coriander for garnishing


Heat oil in a pan,splutter mustard seeds when they began to pop add onions,crushed garlicand curryleaves,Saute until onions softens.
Add chopped tomatoes,sarinapudi,coconut and salt,close the lid and cook for 5 minutes.
Garnish with chopped coriander leaves.Serve with chappati,roti or rice.



NOTE:You can add water if you want thinner gravy.

Tuesday, 22 December 2009

Pesarattu

Pesarattu is a dosa prepared with whole green gram/haramoong in hindi /hesarukaalu in kannada,which gives it light green colour to dosa."pesaru" means greencolour in telgu.It is a native dish of Andrapradesh.




Whole hara moong/hesarukalu- 1 1/2 cup
Rice-1cup
Ginger - 2 inch piece
Green chillies - 4
Cumin seeds - 1tsp
Salt to taste
Soda bicarbonate-1/2tsp
sugar-1/2tsp(optional)

For Topping

Finely chopped onions -1cup
Finely cut green chillies -2
Finely chopped coriander

Oil for frying


Method:


Soak hesarukalu and rice together for 8hours in water.
Grind with cumin, ginger and green chillies into fine paste.
Add salt,soda and sugar,mixwell.No need to ferment.
Heat a tava,pour ladleful of batter on tava, spread evenly as thin as possible.
Sprinkle tbsp of toppings and oil around the dosa.Cook evenly on both sides.
Fold and serve with coconut chutney or chutney pudi.


Masala Dosa

Masala dosa.. is one of the famous dosa variety which has gain more popularity than compared to other dosa's. Because of its unique taste combined with spice potato filling(allugade palya.. as we call in kannada)and red chutney makes it heavenly tasty.The comination of south indian dosa and north indian aloo bhaji made it famous not only in India but throughout the world.I must say masala dosa is a national integration dish...And it is one of my favourite dosa,here i tried it my way..






Rice-2cups

Urad dal-3/4cup

Toordal-1/4cup

Methi-1tsp

Rava-1/4cup

Plainflour or maida-2tbsp

Soda-1/2tsp

Sugar-1/2tsp

Salt to taste

Ghee or oil for frying


Method:

Wash and soak rice,dals and methi in water for 6-7hours.
Grind the soaked rice and dals into fine paste and
keep the batter to ferment for 7-8hours in warm place.
One hour before preparing dosa mix rava,maida,soda,sugar and salt with hands througly.
Heat a tava pour ladleful of batter over tava and spread it evenly as thin as possible.
Drizzle a tsp of oil or ghee over dosa,apply red chutney on dosa.
No need to turn dosa if it is very thin,when dosa becomes crisp put a tbsp of
alugadde palya and fold the dosa and serve hot with coconut chutney.



Apply red chutney and place a tbsp of alugadde palya..



Fold dosa in hotel style..



Now dosa is ready to serve...........

Ingredients:

Red Chutney




Ingredients:

Red chillies -10(byadgi menasinakayi or any mild variety)

Puff channa-2tbsp

Jeera-1tsp

Tamarind

Tandoori colour-1/4tsp(optional)

Garlic cloves-2

Salt to taste

Pepper corns-10

Oil-1sp

Method:

Fry the chillies,peppercorns,jeera and channa with little oil and
grind along with other ingredients into fine paste adding little water.

NOTE:When applying on dosa's add water and make it thinner.


Coconut Chutney



Ingredients:

Coconut,grated -1cup

Greenchillies -3

Puffchanna-1tbsp

Tamarind

Ginger

Coriander

Salt to taste

Method:


Grind all the above ingredients into fine paste.Serve with dosa.



Potato Palya/Alugadde Palya



Ingredients:

Potatoes-4,boiled and mashed

Onion-2

Greenchillies-6

Curryleaves-1sprig

Oil-1tbsp

Mustard-1tsp

Urad dal-1tsp

Channadal-1tsp

Turmeric-1/2tsp

Coriander

Salt to taste

Method:

Heat oil in a frying pan, add mustard when it splutters add dals and fry until slightly brown.

Add onion, chillies and curry leaves fry until onions become soft.Add salt to taste.

Now add mashed potatoes fry for a minute and sprinkle little water and

close the lid and cook in a low flame for 5-6 minutes.Garnish with fresh coriander.

Thursday, 17 December 2009

Iyengar Bakery Toast

Iyengars bakery's are found every where in south karnataka,especially in Banglore,Tumkur,Mysore and Mandya.
They have introduced some fine delicacies like vegetable puffs,potato buns,dilkush,honey cake ,biscuits and cookies like benne biscattu,kobari biscattu and many more..Toast is one of them which is very simple and easy to make...



Inredients:

Carrots- 1 medium,grated

Onion - 1 medium ,finely chopped

Green / red chillies - 2

Coriander (chopped) - 1 tbsp

Tomato- 1,finely chopped

Mustard - 1/2 tsp

Jeera-1/2tsp

Turmeric-1/4tsp

Chilli powder - 1/2 tsp

Lemon juice-1tbsp

Oil - 2 tsp

Salt to taste

White bread slices-6,lightly toasted

Oil for frying


Method:

Heat oil in a frying pan, add mustard and jeera when it splutters
add onions, chillies and tomato fry until onions and tomato become soft.
Add turmeric,chilli powder fry for a second.Now add grated carrot fry for a minute
Add salt to taste and sprinkle lemonjuice and coriander,close the lid and cook in a low flame for 5 mins.
Take a tbsp of carrot mixture spread on toasted slices.Heat a tava,place stuffed bread slices on tava, two at a time,spinkle little oil around the slices until the base becomes crisp and brown.serve hot with coffee.

Tomato and Mozzarella Sandwich



Ingredients:

Plum tomatoes-2

Fresh mozzarella ball-1

Brown bread slices-6

Olive oil-2tbsp

Mixed dried herbs-1/2tsp

Garlic clove-1,finely chopped

Black pepper-1/2tsp

Red chilli flakes-1/2tsp

Salt to taste

Method:

Lightly toast the bread slice in a toaster.

In a small bowl mix olive oil,herbs,garlic,chilliflakes,salt and pepper.

Thinly slice tomatoes and mozzarella cheese into roundels.

Arrange tomato and mozzarella slices on bread slices,drizzle herb oil on top.

Close with other slice.Arrange the sandwiches on the baking tray.

Bake in a oven at 180'C for 8-10 minutes or until cheese melts.Serve hot.

Churmuri Dosa



Ingredients:

Rice-2cups

Puffed rice(kadlepuri or mandakki)-2cups

Salt to taste

For sprinkling on dosa(optional)

Carrot grated-1

Onion chopped-1

Greenchillies-2

Coriander-tbsp

Oil for frying

Method:

Wash and soak rice for 4-5 hours.grind rice along with puffed rice into a fine paste.

Batter should be little thick.Add salt mix well and immediately dosa's can be prepared.

Heat a tava pour ladleful of batter on tava and spread evenly as set dosa's.

Sprinkle carrot,onion and greenchillies mixture on top of dosa.

Drizzle little oil on dosa cook evenly on both sides.

Serve hot with coconut chutney.

Hasi Mullangi Palya



Ingredients:

Red radish-1bunch,grated

Onion -1,finely chopped

Green chillies-2,finely chopped

Fresh coriander-1tbsp

Puffchanna(hurugadle)-1tbsp

Salt to taste

For tempering

Oil-1tsp

Mustard-1/2tsp

Dry chillies-2

Curryleaves-1sprig


Method:

First roughly crush hurugadle and keep it aside.

Mix well grated radish,chopped onions,green chillies,coriander and salt in a bowl.

Heat a oil in a small pan,add mustard when they begin to splutter add dry chillies

and curry leaves and fry for second and take out of the flame.

Add the tempering to the radish mixture and mix well.

Before serving mix crushed hurugadle.

Serve with chappatis or rotis.


NOTE:You can mix yoghurt and serve as raita.

Wednesday, 16 December 2009

Palak soppina thovve





Ingredients:


Palak(spinach)-1bunch

Toordal(togaribele)-1/2cup

Onion-1,big

Greenchillies-6

Ginger-1 inch,crushed

Jeerapowder-1tsp

Curryleaves-1sprig

Lemonjuice-1 lemon

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Ghee-1tbsp


Method:


Cook dal in a pressure cooker with 2cups of water.

In a another vessel cook palak,onion,greenchillies with 1 cup of water.

Mix cooked palak in dal ,add salt cuminpowder and lemon juice cook for 5 minutes.

Heat ghee in a skillet,add mustard when it begains to pop up,add redchillies,crushed ginger

curryleaves and hing,Add this tempering to dal,serve hot with rice.

DABELI

potato mixture with pomegranate seeds,peanuts and sev





Kutchi/Kachi dabeli is a street chaat of kutch region of Gujrat.This is also famous in Maharastra.
It is indian version of burger which has tangy,sweet,spicy and crunchy mixture.

Ingredients:

For the filling

2- boiled and mashed potato
1/2 tsp- cumin seeds (jeera)
pinch asafoetida (hing)
1tsp-pav bhaji masala
2tsp- imli ki chutney
2tsp- oil
salt to taste

To serve:

1 onion, chopped
2tbsp- roasted peanuts
2tbsp-chopped coriander
1/4 cup sev or nylon sev
1/4 cup fresh pomegranate (dalimbe beeja)
2tsp- garlic chutney
1tbsp- imli ki chutney
6 small burger buns/white baps
butter or oil for cooking

Method:

Heat the oil in a pan and add the cumin seeds. When they began to crackle, add the hing,
pavbhaji masala,mashed potato, salt and ½ cup of water and mix well.

Remove from the fire, add the 1tbsp of imli ki chutney and mix well.
Divide into 6 portions. Keep aside.

To assemble

Slice the buns into halves and toast the buns in a pan using a little butter or oil.
stuff the portion of the filling on the lower half of each bun.
Top with the chopped onion, peanuts, coriander, sev, pomegranate , garlic chutney and imli ki chutney.
Sandwich it with the top halves of the buns.


Imli ki chutney

Ingredients:

Lemon sized- tamarind , deseeded

Lemon sized jaggery (gur), grated

1/2tsp- chilli powder

1/2tsp-jeera powder

a pinch asafoetida (hing)

salt to taste

Method:


Wash the tamarind and soak in 1/2cup warm water for 30minutes.sqeeze and strain the juice.

place tamarind juice in a saucepan.Add the jaggery, chilli powder,jeera powder, asafoetida,and

salt cook until it thickens.cool,use in chaats or with snacks as required.


Garlic chutney

Ingredients:

Garlic cloves-4 to 5

Chillipowder-1tsp

Lemon juice of 1/2 lemon

Salt to taste

Method:


Pound all the ingredients in pestle and mortar to fine paste.

Carrot palya


Ingredients:

Carrots- 2 medium,grated

Onion - 1 big

Green / red chillies - 4 to 6

Coriander (chopped) - 1 tbsp

Grated coconut - 2 tbsp

Mustard - 1/2 tsp

Channa dal - 1/2 tsp

Urad dal - 1/2 tsp

Curry leaves - 10

Oil - 2 tsp

Salt to taste


Method:

Heat oil in a frying pan, add mustard when it splutters add dals and fry

Add onion, chillies and curry leaves fry until onions become soft

Now add grated carrot fry for a minute

Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.

Garnish with fresh grated coconut and coriander

Serve with chappatis or as side dish.

Guacomole








Ingredients:

1-Ripen avacado

2-3Tbsp- Lemon juice

1Tbsp-Fresh coriander,finely chopped

2-3 Green chillies or Tsp-Pickled jalapenos

2 Cloves of Garlic

1 Small Finely chopped onion

1-Tomato,deseeded and finely chopped

1Tbsp-Mayonnaise

Salt to taste


Method:

Scoop and mash the avacado with the fork.

Blend all the ingredients and chill.

Serve with tortilla chips.

Avarekaalu uppittu




Ingredients:

Rava or sooji- 1cup

Water- 2 cups

Onion- 1big (sliced)

Green chillies-4

dry red chillies-2

Curry leaves-10

Ginger-1/2inch(crushed)

Avarekaalu (vaalbeans)-1cup

Oil-1tbsp

Mustard seeds-1/2tsp

Cumin seeds-1/2tsp

Channa dal-1tsp

Urad dal-1tsp

Fresh coriander for garnish

Lemon juice-1tbsp

Salt to taste

Method:

First fry the rava until slightly brown and aromatic and keep it aside.
In a pressure cooker, cook avarekaalu(vaalbeans) and keep it aside.
Heat oil in a pan add musturd,cumin seeds when they begin to splutter
add channa and urad dal fry about 2 minutes until light brown now add onion,
curryleaves,green chillies and dry red chillies,fry until onions become soft.
Add boiled avarekaalu,2 cups of water,add salt to taste.
When water begins to boil add rava with continously stirring.
Stir until all the water is gone,Add lemon juice.
Reduce the flame and close the lid for 8 to 10 minutes.
garnish with coriander and serve hot.

Sunday, 13 December 2009

Pineapple chaat



Ingredients:

1cup-Pineapple,chopped

1tsp-Green chutney

Salt to taste

1/2tsp-Chaat masala

1tsp-Lemon juice


Method:


In a bowl mix all the ingredients.Serve immediatly.

Hot Chocolate




Ingredients

2cups- whole milk

4 squares- dark chocolate, chopped

2 tsp- sugar

2drops- vanilla extract/essence

1/2tsp - instant espresso or coffee powder

1/2tsp- cinnamon powder, for garnish


Method:


Heat the milk in a saucepan on medium heat.

Add dark chocolate squares, sugar,vanilla extract, and espresso and whisk vigorously.

When it begins to boil,remove from the flame,pour into coffee mugs.

Sprinkle cinnamon powder ,serve immediately.

With chocolate brownies it tastes heavenly..

Friday, 11 December 2009

Falafel




Ingredients:

1Cup-Dried chickpeas

3Cloves-Garlic

1-Onion,roughly chopped

1Tsp-Baking soda

1/2Tsp-Chilli powder

1/2Tsp-Pepper powder

1/2Tsp-Cumin powder

1/4Cup-Fresh coriander,finely chopped

1/4Cup-Fresh parsley,finely chopped

1/4Cup-Breadcrumbs

Salt to taste

Oil for frying

Method:


Soak chickpeas 6-8 hours in water.put soaked chickpeas,onion,garlic,
half of the parsley and coriander in a blender or food processor,blend into rough paste.
Add little water if needed.In a bowl add chickpea paste,leftover parsley and coriander,cumin powder,breadcrumbs,chilli powder,black pepper powder ,salt and baking soda,mix well.Make round lemon sized balls and press them slightly like vada out of the mixture.Heat a oil in a kadai,fry falafel balls in a medium hot oil until brown colour on all the sides.Takeout and drain the excess oil on the paper towel.Serve hot with salad.



NOTE:Falafel can be served stuffed inside pita bread(pocket) along with tahinisauce and salad as a sandwich.

Spicy Aloo



Ingredient:

Potatoes-2,boiled and cubed

Oil-2tsp

Cuminseeds-1/2tsp

Chilli powder-1tsp

Turmeric-1/4tsp

Cumin powder-1/2tsp

Amchur powder-1/2tsp

Kasurimethi-1tsp

Garam masala-1/2tsp

Gingergarlic paste-1/2tsp

Salt to taste

Method:

Heat oil in a pan add cuminseeds when they begin to splutter,

add gingergarlic paste and all powders and saute for 2-3 minutes.

add salt to taste.Now add boiled and cubed potatoes,gently mix with masala

and close the lid and cook on low flame for 3-4minutes.

Serve hot with chappatis.

Thursday, 10 December 2009

Yoghurt kebab



Ingredients:

3-Potatoes,boiled and mashed

1Tbsp-Hungcurd or grated paneer

1Tsp-Red chilli flakes

2-Spring onions,finely chopped

2-Garlic,finely chopped

2-Greenchillies,finely chopped

1Tbsp-Cornflour

Breadcrumbs as required

Salt to taste

Method:

1. In a bowl mix mashed potatoes,paneer, chilli flakes,spring onions,garlic,
greenchillies, and salt.

2. Mix cornflour with 2tbsp of water into paste.

3. Mix well,make patties shape them round or oval.

4. Dip the patties in cornflour,and roll them in breadcrumbs press well.

5. Shallow fry in a pan with oil till golden brown.

6. Serve with mayonaise dip.




Mayonaise dip


Ingredients:

1Cup-Mayonaise

1Tsp-Tomato sauce

1/2Tsp-Pepper powder

Method:

Mix all the ingredients and serve.

Tuesday, 8 December 2009

Masala corn butta(Musukina jola)


Ingredients:

Redchillies-5

Garlic-2cloves

Lemon juice-1/2lemon

Salt to taste

Peppercorns-4

Jeera-1/2tsp

Corn buttas-2

Method:

Grind redchillies,garlic,peppercorns,jeera,lemonjuice and salt into fine paste.

Apply the paste on the buttas.leave it for half an hour to marinade.

Preheat the grill to 200'c.

Place the buttas under the grill till it become brownish on one side,

Turn another side and cook untill becomes brownish.

It will take 10 minutes on each side to cook.

Monday, 7 December 2009

Onion uttapam/ Eruli dose




Ingredients:

2Cup- Par boiled rice
2Cup-Raw rice
1/2Cup- Urad dal (uddinabele)
1/4Cup-Toordal(togaribele)
1/2Tsp Methi seeds
1/4Cup-Avalakki(rice flakes)
Salt to taste
1/4 Tsp- Cooking soda

For toppings:

2 Big-onions,finely chopped
1-Tomato,finely chopped
4-Green chillies,finely chopped
1Tsp-Jeera
1 Sprig-Curryleaves,finely chopped

Oil for cooking as required

Method:

Wash and soak rice,dals and methiseeds for 6-8hours in water.

Soak avalakki seperatly for 1hour before grinding.

Grind rice, dals and avalakki into fine paste.Add salt and soda bicarbonate mixwell.

Leave it overnight to ferment in a warm place.

Mix chopped onions,tomato,chillies,jeera and curryleaves in a bowl.

Heat tava,take a ladleful of dosa batter,spread evenly to your desired size,but slightly thicker.

Sprinkle onion mixture over the dosa,drizzle 1tsp oil over dosa.

Turn and cook well on the another side. Serve hot with any chutney or palya.

Sunday, 6 December 2009

Tomato and cheese bruschetta




Ingredient:

3-Tomatoes(ripen but firm),finely chopped

1 Clove of garlic,finely chopped

1/4Cup-Grated cheddar cheese

1Tsp- Dried basil

1Tsp-Black pepper

1Tbsp-Olive oil

Salt to taste

8-French bread slices or any crusty bread


Method:

Preheat the oven to 180'c.

Mix chopped tomatoes,garlic,grated cheese, basil, black pepper and salt to taste.

Spoon the mixture on the bread slices,drizzle olive oil on the top.

Place the bread slices on a baking tray, bake for 5 minutes and serve hot.

Garlic Bread



Ingredients:

16-French bread slices or any crusty bread


For Galic butter:

100g-Unsalted butter

3-4Cloves of Garlic,finely chopped

1Tsp-Dried mixed herb

1/2 Tsp-Black pepper powder

1/4Tsp-Chilliflakes(optional)

Salt to taste

Method:

Melt the butter slightly till it reaches a softer consistency.

Add the chopped garlic,herbs,blackpepper,chilliflakes and salt.

Gently whisk everything untill the butter is smooth and the herbs and garlic are mixed well.

Lightly toast all the bread slices on one side only.

Apply the garlic butter on all the slices on the untoasted side.

Place in a moderately hot oven, and toast the slices till crisp and golden brown.Serve warm.


NOTE: You can prepare this butter in advance and keep in the fridge in an airtight container.

It will last for 1 week.