Ingredients:
10-12 small potatoes
4 tablespoons yoghurt
2-3 teaspoons garam masala
2 teaspoon saunf powder (fennel seed powder)
2 teaspoons saunth powder (dry ginger powder)
1 teaspoon turmeric powder
Salt
Red chilli powder
Oil
Prick the potatoes and deep fry them.
Mix all dry ingredients with some water to make a paste. In a teaspoon of oil cook the paste for 2-3 mins. Add the beaten yoghurt and potatoes and cook for 5-7 mins.
Tuesday, November 27, 2012
Almond soup
Ingredients:
1/2 cup blanched almonds
1 cup milk
2 tablespoons butter
4 tablespoons flour (maida)
Salt
Black pepper powder
3 tablespoons cream
In a mixture add 3/4 of the almonds with milk and grind to a fine paste. With the butter roast the remaining almonds after coarsely chopping them. Roast the flour as well and add the milk- almond mixture. Add about 3 cups of water or until desired consistency is achieved. Add salt and pepper and bring to a boil.
Add the cream before serving.
1/2 cup blanched almonds
1 cup milk
2 tablespoons butter
4 tablespoons flour (maida)
Salt
Black pepper powder
3 tablespoons cream
In a mixture add 3/4 of the almonds with milk and grind to a fine paste. With the butter roast the remaining almonds after coarsely chopping them. Roast the flour as well and add the milk- almond mixture. Add about 3 cups of water or until desired consistency is achieved. Add salt and pepper and bring to a boil.
Add the cream before serving.
Tofu tikkis
Ingredients:
200 gms tofu(not very soft)
2 medium onions, finely chopped
A few sprigs of coriander, finely chopped
Salt to taste
Red chilli powder to taste
2 teaspoons dhania (coriander) powder
Oil for frying
Crumble the tofu and add all the remaining ingredients. Shape into tikkis and deep fry.
200 gms tofu(not very soft)
2 medium onions, finely chopped
A few sprigs of coriander, finely chopped
Salt to taste
Red chilli powder to taste
2 teaspoons dhania (coriander) powder
Oil for frying
Crumble the tofu and add all the remaining ingredients. Shape into tikkis and deep fry.
Sunday, November 25, 2012
Semolina Snack (Sooji/Rava Snack)
Ingredients:
200 gms semolina (Sooji or Rava)
1 medium sized onion
1/4 cup cheddar and mozzarella cheese
2 inch piece ginger grated
Few springs of coriander and mint chopped coarsely
200ml milk
A pinch nutmeg
Salt
Black pepper powder
Oil for frying
Heat milk add onion, salt, pepper, ginger, nutmeg, coriander mint, cheese and semolina. Stir till thick. Spread on a greased tray and steam for 10 mins.
Cut into small squares and deep fry.
Serve hot.
200 gms semolina (Sooji or Rava)
1 medium sized onion
1/4 cup cheddar and mozzarella cheese
2 inch piece ginger grated
Few springs of coriander and mint chopped coarsely
200ml milk
A pinch nutmeg
Salt
Black pepper powder
Oil for frying
Heat milk add onion, salt, pepper, ginger, nutmeg, coriander mint, cheese and semolina. Stir till thick. Spread on a greased tray and steam for 10 mins.
Cut into small squares and deep fry.
Serve hot.
Baby corn Fritters
Ingredients:
1 cup baby corn (boiled for 5 mins)
3 tablespoons schezwan sauce
1 tablespoon soy sauce
Salt
Pepper
2 tablespoons corn flour
Oil to fry
Marinate the boiled baby corn with all the above ingredients except corn flour and oil for 1 hour.
Heat oil in a frying pan. Just before frying sprinkle the cornflour on the baby corn. Deep fry and drain the excess oil. Serve hot.
P.S: you can use mushrooms, tofu, potatoes, paneer instead of baby corn.
1 cup baby corn (boiled for 5 mins)
3 tablespoons schezwan sauce
1 tablespoon soy sauce
Salt
Pepper
2 tablespoons corn flour
Oil to fry
Marinate the boiled baby corn with all the above ingredients except corn flour and oil for 1 hour.
Heat oil in a frying pan. Just before frying sprinkle the cornflour on the baby corn. Deep fry and drain the excess oil. Serve hot.
P.S: you can use mushrooms, tofu, potatoes, paneer instead of baby corn.
Tomato and Carrot Soup
Ingredients:
4 tomatoes
2 carrots
3-4 pods garlic
1 tablespoon butter
Salt
Black pepper powder
1 tablespoon cream
Few mint leaves
Boil the tomatoes and carrots and purée them. Strain through a sieve.
Heat butter and burn the crushed garlic and pepper. Add the tomato and carrot mixture and salt. Let it boil for 5-7 minutes. You may need to add some water for desired consistency.
Garnish with cream and mint leaves.
4 tomatoes
2 carrots
3-4 pods garlic
1 tablespoon butter
Salt
Black pepper powder
1 tablespoon cream
Few mint leaves
Boil the tomatoes and carrots and purée them. Strain through a sieve.
Heat butter and burn the crushed garlic and pepper. Add the tomato and carrot mixture and salt. Let it boil for 5-7 minutes. You may need to add some water for desired consistency.
Garnish with cream and mint leaves.
Paneer Paratha with a twist
1 cup wheat flour
1/4 cup gram flour (besan)
4 tablespoons tomato purée
1 teaspoon ajwain (carom seeds)
1/4 cup grated paneer
1/4 cup grated processed cheese
1 small onion finely chopped
Salt
Red chilli powder
Oil
Mix together the paneer, cheese, onion, salt and red chili powder and keep aside.
In a separate dish make a dough of the gram flour, wheat flour, carom seeds, salt, tomato purée and water.
Take a little of the dough and with a rolling pin make a flat thin circle. Stuff a tablespoonful of the paneer mixture in the centre and fold the dough to seal. With a rolling pin flatten the dough to form a not too thin nor too thick circle.
On a hot griddle(tava) roast the Paratha till cooked on both sides. Use some oil on the Paratha. Serve hot with yogurt and pickle. You may serve the Paratha with a dollop of butter, if you please.
1/4 cup gram flour (besan)
4 tablespoons tomato purée
1 teaspoon ajwain (carom seeds)
1/4 cup grated paneer
1/4 cup grated processed cheese
1 small onion finely chopped
Salt
Red chilli powder
Oil
Mix together the paneer, cheese, onion, salt and red chili powder and keep aside.
In a separate dish make a dough of the gram flour, wheat flour, carom seeds, salt, tomato purée and water.
Take a little of the dough and with a rolling pin make a flat thin circle. Stuff a tablespoonful of the paneer mixture in the centre and fold the dough to seal. With a rolling pin flatten the dough to form a not too thin nor too thick circle.
On a hot griddle(tava) roast the Paratha till cooked on both sides. Use some oil on the Paratha. Serve hot with yogurt and pickle. You may serve the Paratha with a dollop of butter, if you please.
Choco shells
Ingredients:
1 packet Marie biscuits
200 gms unsalted butter
50 gms cocoa powder
100 gms castor sugar
2 teaspoons flour (maida)
Mix the flour with about 50ml water (this is used to bind the biscuits together). Dip Marie biscuits in this mixture and put them one on top of the other, to form a tower of about 10-12 biscuits each.
Mix the remaining ingredients together to form a paste. With a spatula cover the Marie biscuit towers with the cocoa mixture. Leave in the fridge for 2 hours and diagonally slice the towers to make thin rounds of about 1 cm thickness.
Serve slightly chilled.
1 packet Marie biscuits
200 gms unsalted butter
50 gms cocoa powder
100 gms castor sugar
2 teaspoons flour (maida)
Mix the flour with about 50ml water (this is used to bind the biscuits together). Dip Marie biscuits in this mixture and put them one on top of the other, to form a tower of about 10-12 biscuits each.
Mix the remaining ingredients together to form a paste. With a spatula cover the Marie biscuit towers with the cocoa mixture. Leave in the fridge for 2 hours and diagonally slice the towers to make thin rounds of about 1 cm thickness.
Serve slightly chilled.
Stir Fried Chinese Vegetables
Ingredients:
1 cup sprouts
1/4 cup button mushrooms, finely sliced
1/4 cup broccoli cut into small florets
1/4 cup bell peppers (red,yellow,green) sliced
1/4 bunch baby spinach shredded
100 gms tofu cut into small cubes
1/4 cup spring onions
1/4 cup zucchini thinly sliced
1/4 cup carrot thinly sliced
2 tablespoons oil (no strong flavoured oil, I use sunflower)
1 tablespoon soy sauce
1 teaspoon white vinegar
Salt
Heat oil and add the vegetables and sauté for 5 minutes then add sprouts, soy sauce, vinegar, salt and about 10ml water. Cover with lid and cook for 5 minutes.
Then add tofu and toss until all the water has almost dried.
Serve hot.
1 cup sprouts
1/4 cup button mushrooms, finely sliced
1/4 cup broccoli cut into small florets
1/4 cup bell peppers (red,yellow,green) sliced
1/4 bunch baby spinach shredded
100 gms tofu cut into small cubes
1/4 cup spring onions
1/4 cup zucchini thinly sliced
1/4 cup carrot thinly sliced
2 tablespoons oil (no strong flavoured oil, I use sunflower)
1 tablespoon soy sauce
1 teaspoon white vinegar
Salt
Heat oil and add the vegetables and sauté for 5 minutes then add sprouts, soy sauce, vinegar, salt and about 10ml water. Cover with lid and cook for 5 minutes.
Then add tofu and toss until all the water has almost dried.
Serve hot.
Pasta with Red Sauce
Ingredients:
Pasta ( any type boiled in salt water till al dente)
Olive oil
2 large tomatoes (skin and seeds removed) finely chopped
1 medium sized onion finely chopped
2 tablespoons tomato purée
1 teaspoon oregano
1 teaspoon basil and thyme
Salt
Black pepper
1 cup mozzarella cheese and cheddar cheese in the ratio 3:1
4 pods garlic crushed
Boil the pasta with some salt and oil for about 7 mins till al dente, drain the water and was the pasta with cold water( this prevents the pasta from sticking to each other).
In another pan heat 2 tablespoons olive oil and sauté the onions until pink. Add crushed garlic and cook for another minute. Add tomatoes and the purée and all other ingredients except cheese and the boiled pasta. Let it cook for about 7-10 minutes. You may add a little water if necessary. With the back of the spoon mash the tomatoes in the mixture. Add the boiled pasta and cheese and serve hot.
Pasta ( any type boiled in salt water till al dente)
Olive oil
2 large tomatoes (skin and seeds removed) finely chopped
1 medium sized onion finely chopped
2 tablespoons tomato purée
1 teaspoon oregano
1 teaspoon basil and thyme
Salt
Black pepper
1 cup mozzarella cheese and cheddar cheese in the ratio 3:1
4 pods garlic crushed
Boil the pasta with some salt and oil for about 7 mins till al dente, drain the water and was the pasta with cold water( this prevents the pasta from sticking to each other).
In another pan heat 2 tablespoons olive oil and sauté the onions until pink. Add crushed garlic and cook for another minute. Add tomatoes and the purée and all other ingredients except cheese and the boiled pasta. Let it cook for about 7-10 minutes. You may add a little water if necessary. With the back of the spoon mash the tomatoes in the mixture. Add the boiled pasta and cheese and serve hot.
Beet root cutlets
Ingredients:
3 beetroots boiled and grated
1 medium sized potato boiled and mashed
2 teaspoons white sesame seeds
1 teaspoon dry mango powder (amchoor)
Salt
3-4 tablespoons bread crumbs (for binding/optional)
Black pepper powder
Oil for frying.
Mix all ingredients and shape into small round cutlets. Heat oil and deep fry. Drain the excess oil and serve.
P.S: can be used as a burger patty as well.
3 beetroots boiled and grated
1 medium sized potato boiled and mashed
2 teaspoons white sesame seeds
1 teaspoon dry mango powder (amchoor)
Salt
3-4 tablespoons bread crumbs (for binding/optional)
Black pepper powder
Oil for frying.
Mix all ingredients and shape into small round cutlets. Heat oil and deep fry. Drain the excess oil and serve.
P.S: can be used as a burger patty as well.
Bread and Cheese Rolls
Ingredients:
1 cup grated cheese ( can use any cheese; mozzarella or processed cheese are preferred)
1 medium onion finely chopped
A handful of coriander leaves finely chopped
10-12 slices bread, edges cut
Salt
Red chilli powder
Oil to fry
Mix together all ingredients except bread and oil.
Dip the bread slices in water and drain out the excess water (be sure not to squeeze too hard or the bread will crumble) put a spoonful of the cheese mixture in the centre of the bread and shape it like a roll sealing all ends. Do this with all the slices of bread.
Heat oil and deep fry the rolls.
Serve with ketchup and mint chutney.
P.S: can be kept in the refrigerator for a week to ten days.
1 cup grated cheese ( can use any cheese; mozzarella or processed cheese are preferred)
1 medium onion finely chopped
A handful of coriander leaves finely chopped
10-12 slices bread, edges cut
Salt
Red chilli powder
Oil to fry
Mix together all ingredients except bread and oil.
Dip the bread slices in water and drain out the excess water (be sure not to squeeze too hard or the bread will crumble) put a spoonful of the cheese mixture in the centre of the bread and shape it like a roll sealing all ends. Do this with all the slices of bread.
Heat oil and deep fry the rolls.
Serve with ketchup and mint chutney.
P.S: can be kept in the refrigerator for a week to ten days.
Stuffed chicken in White sauce
Ingredients:
10-12 thin slices of chicken about 3 inch squares
3/4 cup grated mozzarella cheese
1 small onion finely chopped
10-12 black olives finely chopped
Olive oil
2 tablespoons unsalted butter
2 tablespoons flour (maida)
75ml milk
A pinch nutmeg
Red chilli flakes
Black pepper
1 tablespoon mixed herbs
Sauté the onions in olive oil until pink. Mix with 1/4 cup grated mozzarella cheese and the olives. Add salt and black pepper
Beat the chicken pieces with a heavy utensil to make it flatter and stuff the cheese mixture. Wrap it to make parcels and secure with a toothpick ( can be shaped as bag and secured with thread). Brush the chicken with oil and bake for 7 minutes in a preheated oven.
In a separate pan melt the butter add the flour and ensure no lumps are formed. Add salt, nutmeg, mixed herbs,chilli flakes and milk. Add 1/4 cup mozzarella cheese.
Add the baked chicken pieces in the white sauce and transfer to a dish. Add the remaining cheese and bake till the cheese starts turning brown.
Serve with warm garlic bread.
10-12 thin slices of chicken about 3 inch squares
3/4 cup grated mozzarella cheese
1 small onion finely chopped
10-12 black olives finely chopped
Olive oil
2 tablespoons unsalted butter
2 tablespoons flour (maida)
75ml milk
A pinch nutmeg
Red chilli flakes
Black pepper
1 tablespoon mixed herbs
Sauté the onions in olive oil until pink. Mix with 1/4 cup grated mozzarella cheese and the olives. Add salt and black pepper
Beat the chicken pieces with a heavy utensil to make it flatter and stuff the cheese mixture. Wrap it to make parcels and secure with a toothpick ( can be shaped as bag and secured with thread). Brush the chicken with oil and bake for 7 minutes in a preheated oven.
In a separate pan melt the butter add the flour and ensure no lumps are formed. Add salt, nutmeg, mixed herbs,chilli flakes and milk. Add 1/4 cup mozzarella cheese.
Add the baked chicken pieces in the white sauce and transfer to a dish. Add the remaining cheese and bake till the cheese starts turning brown.
Serve with warm garlic bread.
Choco Walnut fudge
Ingredients:
1 tin condensed milk
3 tablespoons cocoa powder
2 tablespoons unsalted butter
1/2 cup chopped walnuts
Sugar if needed ( I usually do not add extra sugar)
Melt butter in a pan add the condensed milk, cocoa powder and walnuts (sugar as well if you like it sweeter). On a low flame cook for 5 mins (until slightly thick) and pour onto a greased tray. Let it cool and then leave it in the refrigerator for at least 4 hours.
Tastes best when it's slightly chilled.
1 tin condensed milk
3 tablespoons cocoa powder
2 tablespoons unsalted butter
1/2 cup chopped walnuts
Sugar if needed ( I usually do not add extra sugar)
Melt butter in a pan add the condensed milk, cocoa powder and walnuts (sugar as well if you like it sweeter). On a low flame cook for 5 mins (until slightly thick) and pour onto a greased tray. Let it cool and then leave it in the refrigerator for at least 4 hours.
Tastes best when it's slightly chilled.
Butter Chicken
Ingredients:
200 gms boneless chicken, cut into small pieces
2 medium sized onions chopped
2 medium sized tomatoes (skin and seeds removed, or use tomato purée instead)
1 tablespoon ginger and garlic paste
1 teaspoon kasoori methi (optional, I don't think there in an English name for this)
1 teaspoon jeera powder (cumin powder)
1 teaspoon garam masala
1 teaspoon dhania powder (coriander)
Oil
2 tablespoons butter
Salt
Red chilli powder
1/2 teaspoon tandoori color
6-8 cashew nuts
1 tablespoon cream
Heat oil in a pan and sauté onions till cooked well( light brownish in colour) and add ginger garlic paste and tomatoes. Cook till the oil starts leaving the sides and all water has evaporated. Add dry masalas, cashew nuts, kasoori methi, salt, chilli and grind to a smooth paste.
Heat the paste and add water and chicken. Then add the butter and cook for 10 mins. Do not overcook the chicken.
P.S: vegetarians can substitute chicken with paneer and cook for 5 mins instead of 10 mins for Butter Paneer.
200 gms boneless chicken, cut into small pieces
2 medium sized onions chopped
2 medium sized tomatoes (skin and seeds removed, or use tomato purée instead)
1 tablespoon ginger and garlic paste
1 teaspoon kasoori methi (optional, I don't think there in an English name for this)
1 teaspoon jeera powder (cumin powder)
1 teaspoon garam masala
1 teaspoon dhania powder (coriander)
Oil
2 tablespoons butter
Salt
Red chilli powder
1/2 teaspoon tandoori color
6-8 cashew nuts
1 tablespoon cream
Heat oil in a pan and sauté onions till cooked well( light brownish in colour) and add ginger garlic paste and tomatoes. Cook till the oil starts leaving the sides and all water has evaporated. Add dry masalas, cashew nuts, kasoori methi, salt, chilli and grind to a smooth paste.
Heat the paste and add water and chicken. Then add the butter and cook for 10 mins. Do not overcook the chicken.
P.S: vegetarians can substitute chicken with paneer and cook for 5 mins instead of 10 mins for Butter Paneer.
Tomato Curry
Ingredients:
4 big tomatoes boiled and skin removed
3 tablespoons gram flour (besan)
1 teaspoon cumin (jeera)
1/2 teaspoon fenugreek seeds (methi Dana)
8-10 curry leaves (Kadhi pata)
Salt
Red chili powder
2 green chillies
1 teaspoon turmeric powder
Purée the boiled tomatoes and keep aside. In a pan heat oil add cumin and fenugreek seeds and wait till the crackle. Then add curry leaves and gram flour and sauté till the gram flour is cooked ( turns brownish- not very dark brown). Then add the tomato purée, salt, chillies, turmeric powder and water and let boil for about 10 mins or until desired consistency is achieved. Do not make it very watery.
P.S: vegetables may be added to the curry while boiling. Vegetables that go well are potato, green beans, carrots.
4 big tomatoes boiled and skin removed
3 tablespoons gram flour (besan)
1 teaspoon cumin (jeera)
1/2 teaspoon fenugreek seeds (methi Dana)
8-10 curry leaves (Kadhi pata)
Salt
Red chili powder
2 green chillies
1 teaspoon turmeric powder
Purée the boiled tomatoes and keep aside. In a pan heat oil add cumin and fenugreek seeds and wait till the crackle. Then add curry leaves and gram flour and sauté till the gram flour is cooked ( turns brownish- not very dark brown). Then add the tomato purée, salt, chillies, turmeric powder and water and let boil for about 10 mins or until desired consistency is achieved. Do not make it very watery.
P.S: vegetables may be added to the curry while boiling. Vegetables that go well are potato, green beans, carrots.
Kheema Kebabs
Ingredients:
100 gms Chicken mince (chicken kheema)
1 big onion finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
Salt to taste
2 green chillies
Red chilli powder to taste
1 teaspoon Dhania powder (coriander powder)
1 teaspoon garam masala powder
Juice of 2 lemons
Oil
Sauté onions until brown( almost burnt) then add the mince and sauté it for a couple of minutes(may start sticking to the sides of the pan).
Remove and in a blender blend all the above ingredients to a coarse mixture.
Shape into kebabs and deep fry.
P.S: vegetarians can substitute the chicken mince with soya granules and add about 2 tablespoons chana dal boiled for 5 mins to help binding.
100 gms Chicken mince (chicken kheema)
1 big onion finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
Salt to taste
2 green chillies
Red chilli powder to taste
1 teaspoon Dhania powder (coriander powder)
1 teaspoon garam masala powder
Juice of 2 lemons
Oil
Sauté onions until brown( almost burnt) then add the mince and sauté it for a couple of minutes(may start sticking to the sides of the pan).
Remove and in a blender blend all the above ingredients to a coarse mixture.
Shape into kebabs and deep fry.
P.S: vegetarians can substitute the chicken mince with soya granules and add about 2 tablespoons chana dal boiled for 5 mins to help binding.
Aloo Tuk (twice fried potatoes)
A popular Sindhi snack!
Ingredients:
Potatoes
Oil for frying
Salt
Red chilli powder
Coriander powder (dhania)
Dry mango powder (amchoor)
Cut each potato into 4-6 equal pieces (depending on the size if the potato). Deep fry in hit oil.
Drain the excess oil on a tissue. Press the potato in your palm to flatten it and fry again until crisp.
Drain the excess oil on a tissue. Sprinkle with salt, chilli powder, dhania powder and amchoor powder.
Ingredients:
Potatoes
Oil for frying
Salt
Red chilli powder
Coriander powder (dhania)
Dry mango powder (amchoor)
Cut each potato into 4-6 equal pieces (depending on the size if the potato). Deep fry in hit oil.
Drain the excess oil on a tissue. Press the potato in your palm to flatten it and fry again until crisp.
Drain the excess oil on a tissue. Sprinkle with salt, chilli powder, dhania powder and amchoor powder.
Phirni (Rice Pudding)
Ingredients:
1 litre full cream milk
2 tablespoons rice
1 tablespoon rose water
10-12 teaspoons sugar
1 teaspoon cardamom powder (elaichi)
4-5 strands saffron
Soak the rice in very little water for an hour and coarsely grind it.
Boil the milk, add the rice, and all other ingredients.
Constantly stir while boiling until it thickens to slightly less than half. Once thick enough to be set into pudding pour in mud bowls and leave to cool.
Serve chilled.
P.S: can be garnished with chopped nuts. In case you do not have mud bowls you can set it in any dish/bowl.
1 litre full cream milk
2 tablespoons rice
1 tablespoon rose water
10-12 teaspoons sugar
1 teaspoon cardamom powder (elaichi)
4-5 strands saffron
Soak the rice in very little water for an hour and coarsely grind it.
Boil the milk, add the rice, and all other ingredients.
Constantly stir while boiling until it thickens to slightly less than half. Once thick enough to be set into pudding pour in mud bowls and leave to cool.
Serve chilled.
P.S: can be garnished with chopped nuts. In case you do not have mud bowls you can set it in any dish/bowl.
Spinach & Cheese Rice
Ingredients:
1 bunch spinach, puréed
6 portobello mushrooms, finely chopped ( can use porcini or button mushrooms)
1/4 yellow, green, red capsicum sliced
1 medium sized onion, finely chopped
1 cup rice
2 tablespoons green peas
6 beans chopped
2 tablespoons carrots finely chopped
2 tablespoons butter
1 teaspoon oil
1 teaspoon oregano
Salt
Black pepper
1/4 cup grated mozzarella cheese
Heat oil in a pan and add the butter. Sauté vegetables until slightly cooked add rice and water to cook ( slightly less water than you would normally use). Add to this salt, pepper, oregano.
When about 80% cooked add the spinach purée and cook. When done add the mozzarella cheese and cook until the cheese has melted.
Serve hot.
P.S: this dish should be served as soon as it is prepared. Reheating makes the cheese taste strange.
1 bunch spinach, puréed
6 portobello mushrooms, finely chopped ( can use porcini or button mushrooms)
1/4 yellow, green, red capsicum sliced
1 medium sized onion, finely chopped
1 cup rice
2 tablespoons green peas
6 beans chopped
2 tablespoons carrots finely chopped
2 tablespoons butter
1 teaspoon oil
1 teaspoon oregano
Salt
Black pepper
1/4 cup grated mozzarella cheese
Heat oil in a pan and add the butter. Sauté vegetables until slightly cooked add rice and water to cook ( slightly less water than you would normally use). Add to this salt, pepper, oregano.
When about 80% cooked add the spinach purée and cook. When done add the mozzarella cheese and cook until the cheese has melted.
Serve hot.
P.S: this dish should be served as soon as it is prepared. Reheating makes the cheese taste strange.
Hummus
Ingredients:
1 cup chickpeas ( kabuli chana; soaked overnight with some cooking soda)
6 tablespoons Tahini ( sesame paste)
6 pods garlic
Olive oil
Salt
Red chilli powder
2 teaspoons cumin powder
Juice of 1 lemon
Grind all the above ingredients ( except olive oil) in a blender until smooth. Liberally pour olive oil. The Hummus dip is ready.
This can be stores in the fridge for about a fortnight.
The hummus dip goes well with falafel
1 cup chickpeas ( kabuli chana; soaked overnight with some cooking soda)
6 tablespoons Tahini ( sesame paste)
6 pods garlic
Olive oil
Salt
Red chilli powder
2 teaspoons cumin powder
Juice of 1 lemon
Grind all the above ingredients ( except olive oil) in a blender until smooth. Liberally pour olive oil. The Hummus dip is ready.
This can be stores in the fridge for about a fortnight.
The hummus dip goes well with falafel
Baked cheesy mushrooms
Ingredients:
1 packet button mushrooms
6 tablespoons feta cheese ( if not available you can use mozzarella or processed cheese)
3 tablespoons butter
1 teaspoon oil
Salt
Red chili flakes
Few sprigs of coriander and mint
Wash the mushrooms thoroughly and remove the stem. Boil in salted water for 2-3 minutes.
In another pan pour oil and 2 tablespoons butter and sauté onions till pink. Add the salt, chilli flakes, coarsely cut coriander and mint leaves.
In another bowl crumble the feta cheese ( grate if mozzarella or processed cheese). Add the sautéed onions to this.
Brush the mushrooms with butter and full with the mixture. Bake in the oven for about 5 mins or until the cheese begins to turn brown.
P.S: if using processed cheese use less salt since the cheese usually has salt.
Never use just butter to sauté, the butter may burn. Always add some oil to avoid this.
1 packet button mushrooms
6 tablespoons feta cheese ( if not available you can use mozzarella or processed cheese)
3 tablespoons butter
1 teaspoon oil
Salt
Red chili flakes
Few sprigs of coriander and mint
Wash the mushrooms thoroughly and remove the stem. Boil in salted water for 2-3 minutes.
In another pan pour oil and 2 tablespoons butter and sauté onions till pink. Add the salt, chilli flakes, coarsely cut coriander and mint leaves.
In another bowl crumble the feta cheese ( grate if mozzarella or processed cheese). Add the sautéed onions to this.
Brush the mushrooms with butter and full with the mixture. Bake in the oven for about 5 mins or until the cheese begins to turn brown.
P.S: if using processed cheese use less salt since the cheese usually has salt.
Never use just butter to sauté, the butter may burn. Always add some oil to avoid this.
Chocolate chip and Almond cookies
200 gms all purpose flour (maida)
1 teaspoon Baking powder
125 gms powdered sugar
2 eggs
1/2 cup blanched and peeled almonds
Chocolate chips ( as many as you would like)
2-3 drops vanilla essence
125 gms unsalted butter
Whisk the eggs with butter, vanilla essence. Slowly start adding the baking powder, sugar and flour. Mix well. Ensure no lumps are formed. Lastly add the almonds and chocolate chips.
Preheat an oven for about 10 mins. In a greased tray pour the cookie batter ( each cookie should be the size of a small coin- will eventually expand to almost 4 times it's size). Bake for about 12-15 mins.
Take the cookies off the tray and leave them to cool.
P.S: You may add cocoa powder to the cookies to make them chocolate wcookies. Almonds can be substituted by other nuts ( walnuts taste good too).
1 teaspoon Baking powder
125 gms powdered sugar
2 eggs
1/2 cup blanched and peeled almonds
Chocolate chips ( as many as you would like)
2-3 drops vanilla essence
125 gms unsalted butter
Whisk the eggs with butter, vanilla essence. Slowly start adding the baking powder, sugar and flour. Mix well. Ensure no lumps are formed. Lastly add the almonds and chocolate chips.
Preheat an oven for about 10 mins. In a greased tray pour the cookie batter ( each cookie should be the size of a small coin- will eventually expand to almost 4 times it's size). Bake for about 12-15 mins.
Take the cookies off the tray and leave them to cool.
P.S: You may add cocoa powder to the cookies to make them chocolate wcookies. Almonds can be substituted by other nuts ( walnuts taste good too).
Dal Makhani
Ingredients:
150 gms Whole black urad dal (black Gram)
A handful Rajma (red kidney beans)
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
100 gms white or unsalted butter
2 medium sized onions
2 medium sized tomatoes (puréed or use 4 tablespoons tomato purée)
1 1/2 teaspoons garam masala powder (a combination of multiple spices, easily available at most grocery stores)
2 teaspoons dhania powder ( coriander powder)
A pinch asafoetida
2 teaspoons roasted cumin powder
Oil
Salt
2 green chillies
Red chilli powder
2 teaspoons ginger paste
2 teaspoons garlic paste
Soak the rajma and the dal overnight or for at least 6 hours. In a pressure cooker cook the dal, rajma add to it turmeric powder, ginger and garlic paste, 50gms butter, fenugreek seeds, green chillies, red chilli powder and some salt.
Pressure cook until the dal and rajma is soft ( approx. 4-5 whistles or 15-20 mins on low flame). Once done keep aside (do not discard the water).
In a separate utensil caramelise the onions until brown(almost burnt). Once done add tomato purée, asafoetida, all dry spices not used during boiling and sauté on low flame until the all water has evaporated from the mixture.
Grind the onion mixture to a fine paste. Add to it the boiled dal and let it simmer for about 10 mins ( may add water if necessary). Add the remaining butter and let it simmer for a couple of minutes.
The dal makhani should be served hot with rotis or rice.
150 gms Whole black urad dal (black Gram)
A handful Rajma (red kidney beans)
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
100 gms white or unsalted butter
2 medium sized onions
2 medium sized tomatoes (puréed or use 4 tablespoons tomato purée)
1 1/2 teaspoons garam masala powder (a combination of multiple spices, easily available at most grocery stores)
2 teaspoons dhania powder ( coriander powder)
A pinch asafoetida
2 teaspoons roasted cumin powder
Oil
Salt
2 green chillies
Red chilli powder
2 teaspoons ginger paste
2 teaspoons garlic paste
Soak the rajma and the dal overnight or for at least 6 hours. In a pressure cooker cook the dal, rajma add to it turmeric powder, ginger and garlic paste, 50gms butter, fenugreek seeds, green chillies, red chilli powder and some salt.
Pressure cook until the dal and rajma is soft ( approx. 4-5 whistles or 15-20 mins on low flame). Once done keep aside (do not discard the water).
In a separate utensil caramelise the onions until brown(almost burnt). Once done add tomato purée, asafoetida, all dry spices not used during boiling and sauté on low flame until the all water has evaporated from the mixture.
Grind the onion mixture to a fine paste. Add to it the boiled dal and let it simmer for about 10 mins ( may add water if necessary). Add the remaining butter and let it simmer for a couple of minutes.
The dal makhani should be served hot with rotis or rice.
Saturday, November 24, 2012
How it began
Good Food has always been a weakness. Recently I discovered the joys of cooking.
Turns out I'm quite a good ( decent, if modesty is what you prefer) cook.
My recent experiments with food have won me quite some admirers.
I've noticed a lot of recipes online require exotic ingredients not readily available in our kitchens. Also, some are very difficult to follow.
Here I intend to put down simple tried and tested recipes.
I'm probably going to end up as one of the millions of food bloggers across the world, but it doesn't really matter. I'm here not to become a celebrated chef but to share.
Bon Apetit!
Turns out I'm quite a good ( decent, if modesty is what you prefer) cook.
My recent experiments with food have won me quite some admirers.
I've noticed a lot of recipes online require exotic ingredients not readily available in our kitchens. Also, some are very difficult to follow.
Here I intend to put down simple tried and tested recipes.
I'm probably going to end up as one of the millions of food bloggers across the world, but it doesn't really matter. I'm here not to become a celebrated chef but to share.
Bon Apetit!
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