Saturday, May 29, 2010

Chawarma/Shawarma vegetarian


Chawarma vegetarian is very healthy meal. The combinations available at restaurants are few like falafel chawarma or kebe (veg) chawarma or even a normal veg chawarma where some french fries, salad (Lebanese salad which includes chopped parsley, cucumber, tomatoes etc). But, I love to make my own combinations without compensating for the taste. I try out new combinations which are not only tasty and spicy but also healthy. Here is one.


Ingredients:
Pita - 2 nos
French fries - one handful
Mayonnaise - 2 tbsp
Garlic paste - 1/4tsp


For the veg filling:
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Red chilly paste - 1 tbsp
Chilly powder - 1 tsp
Capsicum or green bell peppers - 1 nos
Green peas - 1/4 cup
Carrots - 1 nos
Salt for taste
Olive oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions and saute till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add red chilly paste, chopped capsicum , carrots (cut into thin strips), green peas and stir fry for 2 min. Finally add salt and stir well. Now the veg filling is ready. Place the pita on a tawa for 30sec (or till it is soft). Mix mayonnaise and garlic paste well and spread about 1 tbsp on each pita. Place the veg filling, french fries and wrap it well. Place it on a sandwich maker or tawa/ pan and heat it, till its stiff and gets that shape of a roll. Wrap it with a aluminium foil sheet or any wrapping paper and serve hot.

Note:
Can add pickled veggies, salads etc. along with the veg filling.

Masala kuruma/Kurma/korma



Kuruma is usually certain meat or chicken or vegetables cooked with cream or yogurt or coconut milk or even coconut. It has many varieties and the variations can be as per our choice. I made this masala kuruma using variety of veggies like carrots, beans, potatoes, green peas, green flageolets, etc... I used coconut milk instead of yogurt and cream. Here goes the recipe....

Ingredients:

Onion - 1 nos
Chopped veggies of choice - 2 cups
Ginger-garlic paste - 1 tbsp
Coconut milk - 2 tbsp
Salt for taste
Oil - 4 tbsp

To grind:
Onion- 1 nos
Tomatoes - 1 nos
Coconut grated - 1 tsp
Aniseed - 1 tsp
Cloves - 5 nos
Cinnamon - 1 small stick
Chilly powder - 1 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp

Method:
Grind all the to grind ingredients into a smooth paste and keep aside (mix water if required). Chop all the veggies into small pieces, cook in boiling water till its almost done, strain the water in another bowl (keep this water to add to the recipe later) and keep aside. In a wok, heat oil and add chopped onions and fry till golden brown. Add the ginger-garlic paste and saute for a min. Add the ground masala paste and stir well. Add coconut milk and bring to boil. Add all the veggies, salt for taste and water in which the vegetables were cooked and cook till its done. Serve hot with chappathi, roti, rice etc.

Note:
Can add cream if preferred that way. The ground paste should be very smooth. The water in which the vegetables were cooked may be added for the kuruma or veg stock cube may be used instead.

Penne rigate in a spicy sauce

Penne rigate pasta with a spicy vegetarian sauce is just a complete meal. I just binge on such recipes. Here it goes...

Ingredients:
Penne pasta - 1 cup
Carrot - 1 nos
Capsicum - 1 nos
Green peas - 1 small tin
Tomato puree - 2 tbsp
Tomato paste - 1 tbsp
Veg stock cube - 1 nos
Chilly powder - 1 tsp
Pepper powder - 1 tsp
Onion paste - 1 tsp
Garlic paste - 1 tsp
Salt for taste
Oil - 2 tbsp

Method:
Cook pasta in hot boiling water for 10 min or till its done. Strain water using a colander and keep the pasta aside. Cut carrots into thin strips, dice capsicum and keep aside. In a wok, heat oil, saute onion and garlic paste. Add chilly powder and give it a stir. Add all the remaining ingredients except pasta and saute for 2 min. Add some water if required and continue to cook for another 2 min. Add the pasta and salt if required. Toss well until its well coated with the spicy sauce. Serve hot.

Note:
Can top it with cheese. I have excluded it, just to keep the pasta healthy. If you don't prefer the veg stock cube, then can add dried herbs of your choice like oregano, thyme, sage, etc. for flavour.

Chawarma/Shawarma (chicken liver filling)





I usually do some pepper fry of liver meat (of chicken, goat etc). I had some leftover chicken liver and was wondering what I could do with it (as the quantity was quite less). I usually try out unusual fillings for chawarma and just thought of using this chicken liver as a filling. It came out really well. Here goes the recipe...

Ingredients:
Pita - 2 nos
Mayonaise - 2 tbsp
Garlic paste - 1/4tsp

For the chicken liver filling:
Chicken liver - 100 grams
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Green chillies - 2 nos
Chilly powder - 1 tsp
pepper powder - 1 tbsp
Salt for taste
Oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions and saute till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add chicken liver, chopped green chillies, pepper powder and stir well. Add salt, water (if required) and cook till oil seperates. Now the chicken liver filling is ready. Place the pita on a hot tawa for 30sec (or till it is soft). Mix mayoniase and garlic paste well and spread about 1 tbsp on each pita. Place the chicken liver filling, and wrap it well. Place it on a sandwich maker or tawa/ pan and heat it, till its stiff and gets that shape of a roll. Wrap it with a aluminium foil sheet or any wrapping paper and serve hot.

Note:
Can add pickled veggies, salad, french fries etc. for variation. Great way to use leftover chicken liver.

Tuesday, May 25, 2010

Rava Kesari/Rawa kesari (kesari bath)




This Rava Kesari is a south Indian sweet. Rava means suji or semolina and kesari means saffron. In karnataka it is called as kesari bath. The savoury version is kara bath or uppit/upma. Both the sweet and savoury versions are served together and that is known as chow chow bath (mixture bath). Rava kesari is also served with pongal, vada, chutney, sambar or idli, vada, chutney, sambar at breakfast. Both the combos are simply perfect. Oh !!! A lavish south Indian breakfast ! May it be an evening tiffin or even special celebrations, this Rava kesari is always there. For sweet food lovers, this one is simply perfect and easy. Here goes the recipe...

Ingredients:
Elachi - 6 nos
Cashew nuts - 8 nos
Raisins - 6 nos
Saffron strands - 1 pinch
Milk - 4 tbsp
Water - 2-3 cups
Powdered sugar - 1/2 cup
Roasted rava - 1 cup
Ghee - 4 tbsp

Method:
Heat ghee, in a not stick stew pot. Fry the elachi till it gives out the aroma, after that discard them. Now in the same ghee, add cashew nuts and fry till light brown, add the raisins and give a stir. Add 2-3 cups of water and bring it to boil. Boil about 4 tbsp milk separately and dissolve the saffron strands in it. Now add this into the cashew, raisin and water mixture. Add the powdered sugar along with roasted rava with constant stirring and cook till the water is fully evaporated. Now this is done. Garnish with cashews , saffron strands etc. and serve.

Note:
Some prefer to add kesari powder. In that case, it should be added to the boiling water. The milk and saffron strand may be excluded from the recipe.

Chicken fingers





Chicken fingers are such easy snacks and can be prepared in a jiffy. Enjoy it like a starter, or part of the main course or even as tea time snacks. Here goes the recipe...

Ingredients:

For the marinade:
Boneless chicken breast (skinned) - 4 nos
chilly powder - 1 tbsp
ginger- garlic paste - 1 tbsp
lime juice - 1 tsp

1st coating
Corn flour - 50 grams

2nd coating:
egg white of one egg

3rd coating:
chicken stock cube - 1 nos
chickpea flour - 1 tbsp
bread crumbs - 100 grams
salt for taste

Method:
Mix chicken stock cube, chick pea flour, bread crumbs and salt together to prepare the 3rd and final coating and keep aside. Cut the chicken into thin strips and mix it well with ginger-garlic paste, lime juice and chilly powder. Marinade for 30 min. Now roll it over corn flour. Dip this in egg white (do not beat the egg white). Now again roll over the final coating. Deep fry in hot oil. Once its cooked, strain excess oil using a kitchen tissue paper. Serve hot with your favourite sauce.

Note:
It the chicken is not too tender, wash with white vinegar and marinade for longer.

Awards and Chilly bhajjiya (Mirchi bhajjiya/Molaga bajji/Menasinakai bajji)






Being new to blogging, this is my 1st award. Sanyukta and Jyothi passed this award for me. Sanyukta and Jo, you guys have always been supportive, Thanks a lot for everything. As per the rule, I have to post my favourite picture (didn't have any fav picture, so I didn't post any) along with this and pass the award to my fellow bloggers... I would like to pass this award to Suhaina, Suja, Sathya, Pari, Niloufer, Az, Pavithra, Chaitrali, Pranitha Manju, Sushma and Nisha.


Chilly bhajjiya follows...


Ingredients:
Gram flour - 2 cups
Large chillies - 12 nos
Chilly powder - 1 tsp
Ginger-garlic paste - 1/4 tsp
Baking soda - 1 pinch
Salt for taste
Sparkling water for making batter
Oil for deep frying

Method:
Mix all ingredients except chillies and oil to make a batter slightly thicker than pouring consistency and keep aside. Wash and wipe (using kitchen towel) the chillies. Dip them in the batter and deep fry in hot oil (should be around 170degrees). Drain the excess oil using a kitchen tissue. Serve hot with coconut chutney.

Note:
Sparkling water gives nice puff and keeps it crisp. Once the oil is hot , turn to medium flame and then fry.

Chawarma/ Shawarma( Shish taouk masala filling)


Chawarma with Shish taouk masala filling was such a great hit here. I added some extra pepper powder to make the Shish taouk masala spicy and dark brownish in color. The French fries were also spiced up by added salt, pepper and chilly powder. On the whole the spicy filling with the creamy mayonnaise - garlic paste went really well and the chawarma was indeed a super hit. Here's the recipe...

Ingredients:
Pita - 2 nos
Mayonnaise - 2 tbsp
Garlic - 1/2 tsp
French fries - 2 handful
Pepper powder - 1/2 tsp
Chilly powder - 1 tsp
Salt - 1/8 tsp

Shish taouk masala for the filling
Pepper powder - 1/2 tsp
Oil - 1 tbsp

Method:
In a pan, heat oil, add the Shish taouk masala and pepper powder and stir fry till the chicken is well browned and coated with the peppery layer, turn off the flame and keep aside. Sprinkle some chilly powder, pepper and salt on the french fries, mix well and keep aside. Heat the pita on a tawa or pan. Place it on a work table, spread 1 tbsp mayonnaise - garlic paste on each pita. Place the peppery Shish taouk masala on the center along with the spicy french fries. Roll it well. Place again on the tawa or sandwich press, and heat for a min or till it gets its shape. Wrap it using a aluminium foil or wrapping paper. Serve hot

Note:
Can include some pickled veggies or salad also for the filling. Mix the mayonnaise and garlic paste to get the mayonnaise - garlic paste. Excellent way to use leftover Shish taouk masala
Add Image

Healthy Salad


Salads are such healthy food and can be so satisfying for health conscious people, specially when a rich or heavy, creamy salad dressing is excluded. I always prefer my salad to be neat , healthy and tasty. So, I always try to keep the ingredients minimal and try and avoid veggies which are too conflicting. This one is a simple vegetable salad and I can have bowls and bowls of it. Here goes the recipe....

Ingredients:
Onions - 1 nos
Tomatoes - 1 nos
Cucumber - 1 nos
Lime juice - 1 tsp
Pepper powder - 1/4 tsp
Salt for taste
Olive oil - 1 tbsp

Method:
Slice the onions horizontally and separate it to get the onion rings. De seed the tomato and chop it. Cut the deseeded cucumber into thin strips with skin (can even grate them). In a mixing bowl, add all the veggies, add lime juice, pepper powder and mix well. Add the olive oil and finally add the salt. Enjoy your salad just like that or stuffed in a French bread.

Note:
Adding salt earlier can make the veggies to leave some water. Cucumber is very healthy when consumed with skin, but it should be skinned if a pregnant women is consuming this salad. If using this as stuffing in French bread , have immediately.

Chicken tikka ( skewered chicken/ Brochette de poulet)



Chicken tikka is a spicy sizzler chicken. This is authentic chicken tikka recipe where boneless chicken peices are grilled in a tandoor over or charcoal grill (I used a charcoal grill). I have tried cooking in ovens (not tandoor oven) also but it does not appear the same in taste as well as appearance. I just try chicken tikka in oven, just in case I'm in a hurry or want to use it as a filling in wraps or rolls etc.. Moreover, I'm such a big fan of Indian grills and love everything tandoori way. This must have been a mughals contribution to India. The Persian and Arabic grills are very similar . This chicken tikka recipe is cosmopolitan in nature found worldwide. This chicken tikka is added to masala gravy to get the famous chicken tikka masala. The Punjabi style chicken tikka is usually different from this one as they use chicken leg piece with bones (I have tried cooking that one also, and it tastes equally good). Here goes the recipe...

Ingredients:
Boneless chicken - 1 kilo
Butter for basting


For the marinade:
Yogurt - 1 cup
Ginger-garlic paste - 1 tbsp
Chilli powder - 4 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Mace and nutmeg powder - 1/2 tsp
Lime juice - 1 tsp
Chicken stock cube - 1 nos
Salt for taste

Method:
Mix all ingredients and marinade overnight. Take out of the fridge 1 hour before grilling. Skewer them. Grill on hot charcoal grill, baste with butter and turn over and cook (or rather rotate well and cook, so that its cooked equally on all sides). Cook till its done. Garnish with onion rings, tomato slices, green coriander and serve.

Note:
I used a spicy red chilly powder which also gives a rich red color. Can use kashmiri chilly powder if less spice is required. Olive oil is a healthy option to butter.

Okra curry ( Bendekai saaru/Vendekai kulumbu)


Adding Okra in a curry can make anyone imagine that the curry is going to be slimy. Curry being slimy....Doesn't that sound like a true nightmare???.... Well, that not true, if cooked with precautions , okra curry can not only be tasty but also without any slime. I made this curry which was spicy, tangy, tasty and off course without any slime. here goes the recipe...

Ingredients:
Onions - 2 nos
Okra - 250 grams
Turmeric powder - 1/4 tsp
Chilly powder - 2 tbsp
Fenugreek seeds - 1/4 tsp
Roasted coriander powder - 1b tsp
Thick tamarind extract - 1 tbsp
Oil -4 tbsp
Salt for taste

To grind into smooth paste:
Grated coconut - 1 tbsp
Tomatoes -2 nos
Red chilly - 8 nos
Ginger 1 inch piece - 1 nos
Garlic pods -8 nos

Method:
Wash okra, wipe it dry using a kitchen towel and cut into 1 inch piece and keep it aside. Grind all the "to grind "ingredients into a smooth paste, add enough water to make it of pouring consistency and keep aside. In a wok, heat oil, add fenugreek seeds, finely chopped onions and stir fry till onions turn golden brown. Now add the okra along with tumeric powder, and give a good stir. Fry till its half cooked, now add the chilly powder and give it a stir. Add the ground masala along with roasted coriander powder, salt for taste and thick tamarind extract. Cover and cook till its done. Serve hot with rice or roti .

Note:
After grinding the masala, add water and dilute it. Avoid adding water later on to prevent slime.

Plats (chawarma)



Those who love chawarma, and want to have lots of it... can always try this plats . They are sandwiches made with pita. Quite heavy as there is a rich filling inside usually made with hummos, mayonnaise - garlic paste, chicken or meat or turkey or falafel etc., with some french fries, pickled veggies, salad etc. Filling is placed on one pita, then another pita is placed on top to make these plats. The fillings and combinations can be many. There are variety of plats like hummos chawarma, steak, taboule (Lebanese salad ), fatouche (Lebanese salad), salad, hummos mutton, chicken liver, minced meat etc. In this I have used chicken filling. Here goes the recipe....

Ingredients:
Pita - 2 nos
Mayonnaise - 2 tbsp
Garlic paste - 1/4 tsp
French fries - 1 handful
Boneless chicken - 200 grams
Onions - 1 nos
Ginger garlic paste - 1 tsp
Chilly powder - 1 tbsp
Pepper powder - 1 tsp
Chicken stock cube - 1 nos
Dark soya sauce -1 tbsp
Green chillies - 1 nos
Oil - 2 tbsp
Salt if required for taste only

Method:
Heat oil in a wok, Add finely chopped onion and stir fry till golden brown, add ginger - garlic paste and saute for a min. Add the chilly powder and give it a stir. Add diced chicken cubes and saute for a min. Add finely chopped green chillies, chicken stock cube, pepper powder, dark soya sauce and give a good stir. Add salt if required (little water can be added if required). Cook till its done or till oil seperates. Now the chicken filling is ready. Place one pita on a work table. Spread mayonnaise-garlic paste, place the chicken filling, some french fries. Place another pita on top. Serve this with pickled veggies or salad.

Note:
Mix mayonnaise and garlic paste to get mayonnaise-garlic paste. I did not add salt as the chicken stock cube that i used had salt in it (moreover dark soya sauce also has salt). Excellent way to use leftover chicken .

Monday, May 24, 2010

Veg Biryani

For vegetarians, who love rice with veggies this is one perfect meal. The vegetables used can be as per choice. I usually use vegetables like carrots (juliennes), beans (juliennes), potatoes (diced), cauliflower (florets), green peas, mushrooms etc. Here goes the recipe...


Ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Tomatoes - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Carrots - 2 nos
Beans - 1/2 cup
Green peas - 1/2 cup
Mushrooms - 1 cup
Yogurt - 1 tbsp
Lime juice - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
veg stock cube - 1 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add tomatoes along with coriander powder, pepper powder, garam masala powder, dried plums with pits and veg stock cube and cook till oil separates. Now add all the vegetables like carrot and beans (cut into thin strips), Mushrooms, green peas, yogurt, lime juice, enough salt and cook till it done (can add little water if required). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha

Note:
Looking for Mutton biryani recipe
or Fish biryani recipe

Shish taouk masala



Shish taouk is a typical Persian grill. Shish is skewers and taouk is chicken. Its usually some chicken marinated with yogurt, lime juice, ginger-garlic paste, tomato paste etc. I had some shish touk in hand. Moreover, I always love to try out different recipes Indian style which is usually spicy, tasty, colorful, aromatic and full of flavour. This shish taouk masala would be fantastic filling for chawarma, wraps, rolls, burritos etc. At home, It was preferred to be served with rice, and rasam. Here goes the recipe...

Ingredients:
Shish Taouk - 2 nos
(skewered chicken)
Onions - 1 nos
green chillies - 2 nos
ginger - garlic paste - 1 nos
chilly powder - 2 tbsp
garam masala - 1 tsp
pepper powder - 1 tsp
salt for taste
oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions, and fry till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add shish taouk, garam masala, finely chopped green chillies and stir for a min. Finally add salt and pepper. Serve hot.

Note:
Excellent way to use leftover shish taouk.

For shish taouk:
Marinate boneless chicken cubes with ginger-garlic paste, lime juice, yogurt, tomato paste, paprika powder or chilly powder, olive oil and salt. Skewer and grill on a charcoal barbecue or electric barbecue ( can even use the oven). Cook till its done.

Sunday, May 23, 2010

Markouk sandwich ( Indian twist)





I brought this bread from the Lebanese supermarket. This was very similar to pita in taste, but it was more flat and thin, without any pockets (can't really fill anything), extremely large. It was perfect for making wraps and rolls. But I somehow felt like making a sandwich which is also very common in Lebanese food. This one reminded me of lasagna simply cause it appeared that way. Here it goes...

Ingredients:
Markouk- 1 nos
mayonnaise - 4 tsp
garlic - 1/4 tsp

For the minced meat filling:
Minced meat - 200 grams
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Green chillies - 2 nos
Chilly powder - 1 tsp
Garam masala powder - 1 tsp
Salt for taste
Oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions and saute till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add minced meat, chopped green chillies, garam masala powder stir well, so that lumps are not formed. Add salt, water (if required) and cook till oil separates. Cut the markouk bread into rectangular shapes using pair of scissors. Place one sheet, spread 1 tsp mayonnaise-garlic paste, add the minced meat filling. Top this with one more sheet. And again spread mayonnaise-garlic paste, meat. continue the same method to get 4 layers, now the sandwich is ready. Heat it using a tawa or sandwich maker. Enjoy the sandwich.

Note:
Mix the mayonnaise with garlic paste to get the mayonnaise-garlic paste.

Chawarma /Shawarma(minced meat filling)



Chawarma or shawarma is a common Arabic wrap. Thanks to my Lebanese friends here again for I got to learn a lot about Lebanese cuisine. Usually, Pita bread is filled with some spread, salad, pickled veggies, french fries, chicken or meat etc.. This meat or chicken is usually on a rotisserie (helps in uniform cooking), behind this is an eletric oven , and the meat gets cooked with this heat. But, there is no hard and fast rule that the meat has to be cooked this way. The filling can vary. Even the spread can vary, like some prefer a hummus spread, some prefer ground seasame spread, some prefer mayonaisse, garlic spread etc. Chawarma is one meal with which I could try out different combinations, fillings etc. I even use some leftover meat, chicken etc. Here is one...

Ingredients:
Pita - 4 nos
French fries - one handful
Mayonaise - 4 tbsp
Garlic paste - 1/2tsp


For the minced meat filling:
Minced meat - 200 grams
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Green chillies - 2 nos
Chilly powder - 1 tsp
Garam masala powder - 1 tsp
Salt for taste
Oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions and saute till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add minced meat, chopped green chillies, garam masala powder stir well, so that lumps are not formed. Add salt, water( if required) and cook till oil seperates. Now the minced meat filling is ready. Place the pita on a tawa for 30sec (or till it is soft). Mix mayoniase and garlic paste well and spread about 1 tbsp on each pita. Place the minced meat filling, french fries and wrap it well. Place it on a sandwich maker or tawa/ pan and heat it, till its stiff and gets that shape of a roll. Wrap it with a aluminium foil sheet or any wrapping paper and serve hot.

Note:
Can add pickled veggies, hot chilly sauce ( if you like it spicy)etc. for variation. Great way to use leftover minced meat.

Saturday, May 22, 2010

Pita Spinach sandwich


Pita is a round bread with pockets (usually used in chawarma or other sandwich), commonly found in middle eastern and Mediterranean cuisine. Thanks to all my Lebanese friends here in Ivory coast who introduced me to Lebanese cuisine. I was fascinated and wanted to try each one of them at home. I did try quite a few at home like chawarma, shish taouk, falafal, escalope de poulet, varieties of sandwich, kebe, kebabs etc. This is one healthy snack which I love to have whenever I'm hungry. Pita breads can be usually stuffed with salads, sauces, meat, chicken etc. I have made a simple spinach filling. But, its tasty and healthy as well. Here goes the recipe...

Ingredients:
Pitta bread - 1 nos

For the filling:
Chopped spinach - 1 cup
Onions - 1 nos
Garlic paste - 1 tbsp
Cumin seeds - 1/2 tsp
Chilly powder - 1 tsp
Olive oil - 2 tbsp
Salt for taste


Method:
Heat oil in a wok, splutter cumin seeds, add finely spiced onions and saute for 2 min. Add garlic paste and stir for a min. Add chilly powder and give a stir. Now add the finely chopped spinach (little water can be added if required), and salt. Cover and cook till the oil separates. Now the filling is ready. Take the pita bread, warm it on a pan or tawa for 30 sec on each side (not too much, as that can get hard). Cut it in to halves (I used a pair of scissors). Stuff with the filling, fold again to get layered sandwich. Enjoy the sandwich.

Note:
Can place this sandwich in a sandwich press and heat it again to get the compact shape. If you are looking for more rich sandwich then you can spread a layer of mayonnaise - garlic paste, then place the filling, can add some french fries also. I prefer to stuff some salad inside (like cucumber, parsley etc)

Mushroom gravy ( Anambe or Anabe saaru/ kaazhan kulumbu)

Mushroom is also called as fungi. It is consumed around the world. Even vegetarians consume this, some consider this to be a non-veg food and they avoid it. Its tasty and has a unique flavour. Mushroom sauces when added to some gravy, fries, grills etc. makes the meal so flavourful. If someone is looking to substitute meat in their diet, mushrooms are always a great option. Its taste and texture is similar to that of meat ( not exactly, but to some extent). Its rich in selenium and has great nutritious value. I like it so much and use it abundantly in my cooking. Here goes the recipe...

Ingredients:
Oyster mushrooms - 2 cups
Onions - 2 nos
Tomatoes - 2 nos
Ginger-garlic paste - 1 tbsp
Chilly powder - 2 tbsp
Pepper powder - 1 tbsp
Thin coconut milk - 1/2 cup
Green chillies - 2 nos
Salt for taste
Oil for cooking

Method:
Grind 1 onion and 2 tomatoes to smooth paste. In a wok, heat oil and stir fry finely chopped onion (1 nos) till it becomes golden brown. Now add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add the ground paste and saute for 5 min. Add whole mushrooms (can even chop them or shred them using your hands and add) and saute for a min. Now add thin coconut milk, green chillies slit lengthwise, and salt for taste. Cover and cook till its done. Serve hot with Rice, roti, chappathi etc.

Note:
Can use other varieties of edible mushrooms. It will taste equally good. Its very important to use tested and certified edible mushrooms as certain varieties of mushrooms are toxic in nature.

Friday, May 21, 2010

Rava idli ( Rave idli/ Rawa idli)


Rawa idli or Rava idli or Rave idli ( in karnataka its called this way) is a idli made of semolina or sujji. This is a typical south Indian dish. I'm happy this is from karnataka. I used to have it often back in Bangalore and Mysore ( Bombay tiffanys is too good). I've heard this was invented by MTR when there was shortage of rice during world war second, they substituted rice with wheat( semolina or sujji) and they were successful. I'm really not bothered about its origin. I'm happy someone invented a fantastic recipe like this. Here it goes...

Ingredients:
Rava - 2 cups
Sour thick yogurt - 2 cups
Curry leaves - 1/2 stalk
Mustard seeds - 1/4 tsp
Cashew nuts - 6 nos
Urad dal - 1/2 tsp
Channa dal - 1 tsp
Fresh coriander(chopped) - 2 tbsp
Green chillies - 4 nos
Baking soda - 1/2 tsp
Salt for taste
Ghee- 6tbsp

For garnishing each rava idli:
Tomatoes - 1 slice
Grated carrots - 2 tbsp
Grated coconut - 2 tbsp
Cashew nuts - 1 nos

Method:
Roast rava and keep aside. Heat 5 tbsp ghee in a tadka pan and splutter mustard seeds, urad dal, channa dal, curry leaves and cashew nuts. When the cashew nuts , channa dal, urad browns lightly, turn off the flame. Pour this over the roasted rava and mix well (see that no lumps are formed). Add the thick sour curd to this rava mixture and mix well. Add finely chopped coriander leaves, chopped green chillies, salt and baking soda. Now the rava idli batter is ready. Grease the idli plates with remaining ghee. Place the garnish of your choice on these greased plates, pour the batter over the garnish and steam for 7 min in medium flame or till its done. Serve hot along with coconut chutney and ghee.

Note:
I used fine semolina. In India its called Bombay rava. Click here for a idli/idly recipe

Onion bhajjiya ( errulli bajji/vengaya bajji)




Bhajjiya or bajjis need no introduction. They are common snacks available in India anytime of the day. They are veggies like onions, potato, raw banana, chillies etc., coated with batter and then deep fried. I simply love them on a rainy day. They are served as tea time snacks, starters, or with the main course meal . Its simply tasty with coconut chutney. Here goes the recipe...

Ingredients:
Gram flour - 2 cups
Onions - 2 nos
Chilly powder - 1 tsp
Ginger-garlic paste - 1/4 tsp
Baking soda - 1 pinch
Salt for taste
Sparkling water for making batter
Oil for deep frying

Method:
Mix all ingredients except onions and oil to make a batter slightly thicker than pouring consistency. Either finely slice or chop the onions, dip them in the batter and deep fry in hot oil (should be around 170degrees). Drain the excess oil using a kitchen tissue. Serve hot with coconut chutney.

Note:
Sparkling water gives nice puff and keeps it crisp. Once the oil is hot , turn to medium flame and then fry. The 3rd picture is onion bhajjiya itself. I have sliced the onion into flat horizontal piece and dipped it in the batter and deep fried it.

Wednesday, May 19, 2010

Ven Pongal


Ven pongal is spicy pongal (sakkarai pongal is the sweet dish). This is very famous in south India. Specially in T.N. In the month of January there is pongal festival which is celebrated with great pomp and joy. Ven pongal is usually served at breakfast along with thick coconut chutney and sambar. I simply love this as its very nutritious (it contains rice, moong dal). Here goes the recipe...

Ingredients:
Rice - 3 cups
moong dal - 1 cup
water - 8 cups
salt for taste

For the seasoning:
Ghee - 4 tbsp
Black peppercorns - 3 tsp
Cumin seeds - 1 tbsp
Cashew nuts - 6 nos
Curry leaves - 1 stalk

Method:
Cook the dal and rice together along with salt for taste and water in a pressure cooker up to 1 or 2 whistles or till its done. In a tadka pan, heat ghee and splutter black peppercorns, cumin seeds, curry leaves, and cashew nuts . when the cashew nuts turn very light brown, turn off the flame and do the seasoning on the cooked rice and dal. Mix well, garnish with cashew nuts (optional). Serve hot along with coconut chutney and sambar.

Note:
Do not mix before seasoning as the pongal would become sticky and the seasoning will be concentrated in one area.

Spicy Gnocchi Pasta ( Indian twist)

Spicy Gnocchi pasta with oyster mushrooms and eggs sounds so Indo-Italian? To make a lot more healthier I have added veggies like carrots, beans etc. And I have excluded cheese and cream. Isn't this a healthy meal? Yes, it is ... Here goes the recipe...

Ingredients:
Gnocchi pasta - 1 cup
Eggs - 2 nos
Onion - 1 nos
garlic paste - 1 tsp
Mushrooms( chopped) - 1 cup
Double concentrate tomato paste - 1 tbsp
Tomato puree- 2 tbsp
Carrots -1 nos
Beans - 1/2 cup
Chilly powder - 1 tbsp
Pepper powder - 1 tsp
Veg stock cube - 1 nos
Olive oil - 4 tbs

Method:
In a stew pot, bring water to boil , Add salt and cook pasta till its done. Strain water using a colander and keep this cooked pasta aside. In a wok, heat oil, add Finely chopped onions and garlic paste and saute for a while, add chilly powder and cook for a min. Now add tomato paste and puree, chopped mushrooms, carrots, bean and cook till oil separates. Add eggs with constant stirring. Now add the veg stock cube, pepper powder and salt if required along with the cooked pasta and toss well. Serve hot.

Note:
Can include cheese also. But I've have tried my best to keep this healthy so excluded cheese.

Cucumber Raitha (Sowthekai mosaru chutney)

Raitha is a yogurt based chutneys usually used along with biryanis in India. Depending on the dominant ingredient used, it can be called as Cucumber raitha or tomato raitha or onion raitha etc... Here goes the recipe...

Ingredients:
Yogurt - 1 cup
Cucumber( chopped) - 1 cup
Onion - 1 nos
Green chillies - 1 nos
Salt for taste

Method:
In a mixing bowl, add finely chopped cucumber, onion, green chillies. Pour over the thick yogurt. Add salt for taste. Mix well. Serve with biryani or pulav etc.

Note:
Add 1 more chilly if you'll like it bit spicy.

Tuesday, May 18, 2010

Chocolate Cake Gulab Jamoon


I know, I know ... You'll must be guessing this to be a kala jamoon...( it looks like one). But this one is Chocolate cake gulab jamoon. I had some leftover sugar syrup (used in gulab jamoon) and some leftover chocolate cake (this could be a perfect leftover recipe, lol). Being a fan of gulab jamoon and off course chocolate cake, I fused them to make this chocolate cake gulab jamoon... interesting, isn't it? Here goes the recipe...

Ingredients:
Chocolate cake - 500grams
sweetened condensed milk - 1 small tin
oil for deep frying

For the syrup:
Sugar - 1cup
Water - 1cup
Elachi - 4 nos
Rose essence - one pinch
oil - 1 tsp

Method:
Prepare the sugar syrup by boiling the sugar and water in a wide bottom casserole on a low heat with constant stirring. Fry the elachi in 1tsp oil , when the aroma is released discard the elachi and pour this oil over the syrup. When the syrup is almost done, add a pinch of rose essence for the flavour. Turn of the flame, and keep this aside. Knead the chocolate cake with sweetened condensed milk and form the dough. make small balls and deep fry in hot oil (when the oil is hot, reduce the flame to medium and then fry), just for 10 seconds (it will break if fried for longer, just put it in and take it out). Pour the sugar syrup over and serve hot with cold vanilla ice cream.

Note:
Click here for Chocolate cake recipe

Chocolate cake


This one is a simple chocolate cake recipe. This cake was simply sinful and yummy. Here goes the recipe....

Ingredients:
Flour - 2 cups
Sugar - 1 1/2 cups
Cocoa powder - 100 grams
Vanilla baking powder - 2 tsp
Baking soda - 1/4 tsp
Egg white of 2 eggs
Condensed milk cream - 170 gram or 1 small tin
Vanilla aroma - 1 tbsp
Salt a pinch
Water - 1 1/2 cup

Method:
In a mixing bowl, add flour, powdered sugar, cocoa powder, vanilla baking powder, baking soda and salt. Now add egg white, condensed milk cream,vanilla aroma and mix well until you get a batter of pouring consistency. Pour into greased cake pans of different shapes and sizes of your choice (let the batter be slightly more than half, never 3/4th or full). Bake at 180 degrees for 30-35min. Insert a toothpick to check if it comes out clean ( if any particles sticks to the toothpick, bake for a little longer and check). Cool and serve.

Note:
See that the batter is not too thick or too thin. If the batter is too thick, the cake will be too hard, if its too thin, then it would be hard to get the desired shape.

Sunday, May 16, 2010

Mutton fry


For meat lovers , this is one perfect recipe. This one is simply spicy! here it goes

Ingredients:
Mutton (Boneless) - 500 grams
Tomato puree - 1/4 cup
Onions - 1 nos
Ginger 1 inch piece - 1 nos
Chilly powder - 1 tsp
Pepper powder - 1 tbsp
Green chillies - 1 nos
Salt for taste
Oil for cooking

For the marinade:
Roasted coriander powder - 1 tbsp
Chilly powder - 1 tbsp
Ginger-garlic paste - 1 tbsp

Method:
Marinate the chopped (diced into cubes) meat with roasted coriander powder, chilly powder and ginger garlic paste and keep aside for 15 min. Shallow fry for 5 min, then pressure cook them (add the oil, in which it was shallow fried also) along with tomato puree up to one or two whistle (depends if the meat is soft or hard). In a wok, add about 2 tbsp oil and stir fry finely sliced onions , till they turn golden brown. Add finely sliced ginger, chilly powder and stir for a min. Now add the cooked meat along with finely chopped green chillies and pepper powder, add salt for taste and cook till its dry and the oil is well coated on the meat. Serve hot with salads, chappathis, rice etc.

Note:
This can be used as a filling in wraps and rolls.

Penne pasta with Mushroom sauce( Indian twist)

Penne rigate pasta with spicy oyster mushroom sauce , ha! this is so Indo-Italian. I just loved it. For vegetarians who love spicy food, this is all the way from paradise. Here it goes...

Ingredients:
Penne pasta - 1 cup

For the mushroom sauce:
Onion - 1 nos
Ginger-garlic paste - 1 tbsp
Chilly powder - 1 tsp
Tomato paste - 1 tsp
Green chilly - 1 nos
Pepper powder - 1 tsp
Oyster mushroom -1 cup
(chopped)
Salt for taste
Olive oil - 2 tbsp

Method:
Cook pasta (add salt also) in a stew pot in hot boiling water for 8 min, or till its done. Strain water using colander and keep the pasta aside. In a wok, heat oil, add finely chopped onion and fry till golden brown. Add ginger-garlic paste and saute for a min. Add chilly powder and stir for 1/2 min. Add finely chopped mushrooms, green chillies, tomatoes paste and cook till its done. Add salt and pepper and serve hot along with the cooked pasta.

Note:
The pasta can be added to this sauce and tossed well before serving. Do not add water as the washed mushrooms will contain some water.

Saturday, May 15, 2010

Masala bread

Did you always think of trying something new with bread and eggs or did you ever wanted to create of snack with it? Did you like to have something spicy out of bread and eggs? Did you wonder what to do with leftover bread or eggs? Then, this is the one... Here goes the recipe...

Ingredients:
Bread - 1 loaf
Eggs - 4 nos
Onion - 2 nos
Tomato - 1 nos
Green chillies - 2 nos
Ginger - garlic paste - 1 tsp
Chilly powder -1 tbsp
Pepper powder - 1/4 tsp
Veg stock cube - 1 nos
Salt for taste
Oil for cooking (I used about 4 tbsp)

Method:
Cut the bread into diced cubes and keep aside. In a wok, heat oil , add finely sliced onions and fry till they turn golden brown. Add ginger-garlic paste and fry for a min. Add chilly powder, tomatoes and saute for 3 min. Now add chopped green chillies, veg stock cube and give a stir. Add eggs with constant stirring. Add bread, pepper, salt if and only if required and stir well until each piece of bread is well coated. Serve hot.

Note:
Can also fry the bread earlier and then use in the recipe. But, I preferred this way. This recipe is very similar to bread upma, but not the same, as I have excluded the seasoning and also included veg stock cube etc.

Friday, May 14, 2010

Okra sambar(Bendekai Sambar/vendekai sambar)



Okra or lady's finger or bendekai or Vendekai sambar is usually found in south India. I'm not sure if it is ever served at breakfast or evening tiffin (usually other sambar made of drumstick, pumpkin, radish etc. are served, never seen this one). I've always enjoyed this along with rice for lunch. Its fantastic to have a south Indian meal with okra sambar. Here goes the recipe...

Ingredients:
Okra/lady's finger - 1/4 kilo
Lentils( toor dal) - 1/2 cup
tomatoes - 2 nos
small onions - 1/2 cup
ginger- garlic paste - 1/2 tsp
chilly powder - 2 tbsp
coriander powder - 1 tbsp
jeera powder - 1/2 tsp
turmeric powder - 1/4 tsp
asafoetida - 1/4 tsp
cumin seeds - 1/4 tsp
green chillies - 2 nos
tamarind paste - 1/2 tsp
oil - 4 tbsp
salt for taste

For seasoning:
oil - 1 tbsp
Mustard seeds - 1/4 tsp
curry leaves - 1 stalk
dry red chillies - 2 nos

Method:
Pressure cook dal along with tomato and keep aside. In a wok heat oil, add asafoetida powder, cumin seeds, small onions and stir fry until onions turn golden brown, now add ginger- garlic paste and green chillies and stir fry for a min. Add all the powders in this same order turmeric powder, chilly powder stir well , continue to add jeera powder and coriander powder. Add okra (chopped into 1/2 inch pieces) and saute for a while. Add the cooked dal and tomato mixture, add salt and cover and cook. When its almost done add the tamarind paste (even tamarind pulp can be used). Turn of the flame. Finally season with mustard seeds, curry leaves and dry red chillies. Garnish with coriander leaves if u prefer

Note:
If u have sambar powder, u can add that instead of all these powdered spices like chilly, turmeric etc. . Just remember that you wash, wipe with clean cloth and then chop the okra into 1/2 inch pieces. It should be dry and not moist (if moist the slime will be there). For Sambar recipe click here

LinkWithin

Related Posts with Thumbnails