Here comes the Chinese version of the desi samosa! We saw the recipe on Tata sky cookery videos and my help Sunil managed to make these for us. He quickly converted something I have always wanted to eat into something stunning right on my plate. Continue reading »
I love Tata Sky- it has made my life jhin ga la la! Simply because we get new recipe videos everyday. These are typically 4 videos recorded for NDTV Good times and some other regional channels earlier. The set of 4 videos is called ‘Menu for the day’ and it has a starter, a salad/ beverage, a main course dish and a dessert. Some times the combination varies, like if its raining too much outside they have only hot snacks. They even have festival special videos where they demonstrate how to make delicacies specific to each occasion. Continue reading »
Happy New year ! May 2010 bring happiness, health and prosperity to you all. Yesterday we had the most relaxed New Years celebration. We went to Niligiris Cake exhibition in St Josephs High School Grounds. Raina was excited about the Big Taj Mahal cake. She couldnt believe it was all cake. There was a long ship, folk dancers, flower baskets, horses, etc; all made out of cake. Continue reading »
For a really long time I have been thinking of making these vegetarian kababs which my mom had learnt from her close friend. Its a recipe that requires considerable effort and may be thats why I was putting it off. Finally, when I saw the Monthly Mingle – Grill It event being organized by Live to Eat, it motivated me to try my hand at it. These vegetarian kababs are made from black chick peas. Its a long drawn process of soaking, boiling, stir frying, grinding, grilling and then finally toasting. Let me see, have I left out any cooking procedure?
I grilled the kababs in the oven so that the outer crust gets a firm texture. Then I went on to toast it on the flame directly. I must also tell you that the end result tasted like never before. The taste of the carefully and mildly burnt sections of the kabab was so unique that now I might want to make it more often.
These kababs which are a bit dry should preferably be served with a minty, thick curd dip or a cheese dip to add to the moisture content.
- 2 cups black chickpeas
- 1/2 teaspoon Jeera seeds
- 2 teaspoons Ginger garlic paste
- 1 Onion
- 1 teaspoon Chaat masala
- 1 teaspoon coriander powder
- Pinch of Hing or Asafetida
- 1 Green chilly
- 1 tablespoon Oil
- 1 slice of small brown bread
- 1 teaspoon of maida (all purpose flour)
- Few springs of Coriander leaves
- Soak chickpeas overnight.
- Pressure cook until soft. Will require at least 4-5 whistles on medium flame.
- Drain out excess water. Heat oil. Add Jeera seeds.
- Once the seeds splutter add asafetida, slit green chilly, chopped onion and ginger garlic paste.
- Once onions appear soft add chick peas, coriander powder and salt. Mix well.
- Turn off the heat. Add chaat masala and coriander leaves. All this to cool.
- Grind this mixture in a mixie jar without adding water.
- Now mix maida, 1 teaspoon of oil and crumbled brown bread. Knead for a minute to form a smooth dough.
- Now take a skewer and wrap the chickpea dough around it. Give it an elongated shape with your hands.
- Brush oil over it. Grill it in oven for about 15 mins at 200 deg C.
- Now place skewer directly over the flame very carefully. Ensure you dont allow it to rest in one position for more than 2 seconds else it will get burnt. Careful with your fingers too.
- Your vegetarian seekh kababs are ready. Serve with sauce, chutney and salad.
This money bag has been specially made with the vegetable we are celebrating all this month in JFI , Bell Peppers!
Bell pepper is amongst the tastiest vegetables I have come across. Typically available in a green color and goes onto being found in other technicolor versions like red, orange and yellow. It can make your dishes really colorful and attractive. Interestingly, all colors of bell peppers taste different. If you ever happen to have all of them try making Baked Vegetables . It will highlight the taste of each of them. Enjoy a different taste in each bite!
My husbands all time favorite capsicum dish is Bharwa Shimla Mirch. I usually make this one when I have guests over for dinner (only constraint is that one needs to find the really small capsicums to stuff).
Last Sunday, at the super market I found the freshest button mushrooms I have ever seen. I bought them and began wondering what the best way to use them would be. I thought of experimenting with the Money Bag Savory I really liked in Daily Breads (A leading Bakery Chain in Bangalore). They usually stuff it with mixed vegetables but one can always fill it with veggies of one’s choice. I love the taste of capsicums with mushrooms and onions.
I got cracking on these money bags and found them to be very easy to make. They can be deep fried too but I prefer baking them as that way they are lower in calories and many can be made at one shot.
- 6-7 button mushrooms
- 1 onions
- 1 tomatoes
- 1/2 capsicum
- 6 Garlic pods , fine chopped
- Salt, pepper seasoning
- 2 cups Maida
- 3/4 cup Butter
- Salt (to taste)
For the Stuffing:
- Heat Oil. Add garlic and fry. Add onions, finely chopped and fry till they turn glossy.
- Now add tomatoes and fry well till the paste leaves the sides of the pan.
- Add capsicum, mushrooms and cook till they turn soft.
- Add salt, pepper and mix well.
For the Money Bag :
- Knead with dough ingredients with some water to make a soft dough.
- Apply oil and roll out the dough with the help of a rolling pin.
- Fill in the mushroom stuffing and pull up the sides of the dough to resemble a money bag.
- In a preheated oven bake money bags for 15 mins at 200 deg C.
I have always been a great admirer of Madhuram’s Baking. For the longest time I have been wanting to try out one of her breads. Finally today I decided to make the almond bread as it looked delicious and straight forward.
I did not have almond butter so perhaps the bread did not get the brown color like hers, yet it was delicious. I flavored plain, unsalted butter with roasted and ground almonds. I also added some raisins to the bread batter. Thanks Madhu for making me realize how easy it is to bake a delicious bread. I am going to make it repeatedly, with a different flavor each time!
I think instead of a picture of the bread I should have posted a picture of my baby eating it. She was dragging me to the kitchen after every slice.
I made half the quantity described by Madhu’s recipe. Baked the bread for 200 ° C for 30 mins.
Based on a request by Radha I have updated the measurements of ingredients used :
Maida / flour – 1 cups
Baking powder – 2 teaspoons
Salt – 1/2 teaspoon
Sugar – 2 teaspoons
Roasted and Ground almond powder – 1 tablespoon
Milk – 3/4 cup
Butter – 1/4 cup
Last week my neighbour gave me 4 big mangoes straight from her garden. I was ecstatic and was wondered how I can make the most of them. They were placed like a piece of art on my table for a few days. I allowed them to become semi-ripe and made good use of one mango in making these matris.
Few days ago I saw this recipe on TV where they were making little mango dumplings in a curd gravy. I tweaked the recipe to make these matris (in North India Matri refers to a kind of Biscuit made from a well-seasoned dough of wheat flour. Its usually deep fried and crunchy)
I tried my hand at this mango matri and was happy with the final taste. I actually baked the matris initially as that way they can be preserved for a few days. Whenever you want to eat them just deep fry in hot oil.
Please try finding a raw mango thats neither completely raw nor completely ripe. To make these matris a filling breakfast roll out the dough (poori-size) and deep fry. This is my entry to WBB#22, May Mango Madness hosted by Escapades.
- 1 Semi-raw mango
- 3 tablespoons Gram Flour / Besan
- 1/2 cup Curds
- 1 teaspoon Chilly Powder
- 1/4 teaspoon Carom Seeds
- Pinch of Kasuri Methi
- Roast mango directly on the flame. Remove peel and mash into a pulp.
- To this add gram flour, carom seeds, chilly powder, salt, kasuri methi and hing. Make a paste by mixing in curds.
- Heat oil in a pan and fry this paste, stirring continuously till it becomes a lump and leaves the sides of the pan.
- Flatten this mixture on a greased surface with a rolling pin.
- Cut into desired shape and deep fry till golden brown.
- You can even bake them at 200 Deg for 15 mins. The time of bake however depends on how thin you make the matri. Do monitor and pull them out once they appear brown and crispy.
- Please Spread out the besan Dough on greased surface while its hot else you will not be able to get a thin layer of cookies.
- If your mango is too raw then use only half of it and add some sugar to the besan mix in Step (2).
Being a great fan of pizza in any form this one is really special to me. When I dont have a pizza base ready at hand and really want a bite of a cheesy pizza I make these little Toastizzas.
I bought a bottle of Maggie Pizza Sauce a few months ago. It had a recipe booklet inside which suggested many different types of Pizzas. I liked Toastizza the most among them.
- 2 bread slices
- 2 tablespoons of Pizza sauce
- 1/2 cup of chopped mixed veggies (onion, capsicum, mushroom, Fresh corn, Spring onions)
- Grated cheese
- Heat oil. Cook mixed veggies until soft.
- Place bread slice on a greased oven plate.
- Apply Pizza sauce on it. Spread cooked veggies on it and sprinkle with some grated cheese.
- Preheat oven at 180 Deg C. Bake Toastizzas for 3-5 mins, till cheese melts.
- If you dont have Pizza sauce then blanch tomatoes and fry the puree in oil with some salt and pepper till it reduces to a sauce.
- If you want to eat it as a closed sandwich apply butter on a plain slice of bread and bake it along with your toastizza, by the side. Once done, close the toastizza with the grilled bread and enjoy your pizza sandwich.
Please NOTE :
- Check if your Pizza sauce already contains salt. Accordingly add salt to your veggies. The Pizza sauce I used had so much salt in it that I am glad I didnt add any salt at all!
- My Oven provides me a setting in which only the top filament gets heated in the oven. In dishes where the base is already cooked and only the top coat needs to be cooked ( like our toastizzas ) this mode should be used.
Vegetable Nutri Pie
When I saw the event for making a Balanced Breakfast I immediately remembered my mother’s innovative vegetable pie that she used to make so we would not crave for junk food. Attractive as it looked, we never really imagined that it was meant to be healthy.
In this recipe we use wheat flour, vegetables and bake the dish making it a lot better than other spicy, deep-fried snacks we eat. If you add some sprouts to the vegetable stuffing it becomes even more nutritious. You can try this out on a lazy Sunday morning when you are in no mood to head off anywhere.
Thanks Mansi for giving me a reason to try out my mom’s treasured recipe.
- 1 cup Wheat flour
- 1 teaspoon Maida
- Pinch of Carom seeds
- 1/4 teaspoon Pepper
- 1 tablespoon Butter
- 1 teaspoon Oil
- 1 cup mixed vegetables :
- Shredded Red cabbage
- Green peas
- Finely chopped Capsicum
- Finely chopped Carrot
- 1 tablespoon Grated cheese
For the Dough
- Take wheat flour in a mixing bowl. Add salt, pepper and carom seeds.
- Fold the butter in. Now add luke warm water little by little, mixing well continuously.
- Knead into a soft dough and set aside for sometime.
For the Filling
- Heat oil. Add the vegetables and cook till they turn tender. Add salt, pepper and mix well.
- Turn off heat and grate cheese into the vegetables.
For the pie
- Grease a flat clean surface and roll out the dough with the help of a rolling pin.
- Place the rolled out dough over a greased pie mold. Trim away extra dough with the help of your fingers.
- Now fill the vegetable stuffing into the pie. Garnish with a tomato slice.
- Make thin, long rolls of the dough and criss-cross over the pie.
Preheat oven at 200 ° C . Now place pies in and bake for 12-15 mins.
You can use beans, mashed potatoes or any other vegetable of your choice for the filling. Sprouts will be the best way to go as they are not only nutritious but also filling.
Wheat crackers are among the most nutritious biscuits available in market today. Non-fried and high in fibre they make a perfect snack to be had with tea or to kill that hunger in-between meals.
Dress them up and they become an attractive option to be had as a side-dish. Replace your salad with these and watch them disappear from the dinner table. Even kids who usually dont eat salad will have at least one!
- 2 Wheat crackers
- 1 teaspoon Cheese Spread
- Grated cheese (optional)
- 1/2 a Tomato, finely chopped
- 2 baby potatoes
- Moth Dal sprouts
- Whole green moong dal sprouts
- Freshly roasted and ground pepper powder
- Mint leaves (Garnish)
- Microwave (or boil) potatoes and sprouts for about 5 mins.
- Mix salt and pepper into tomatoes, sprouts and potatoes.
- Spread cheese on the cracker. Place mashed boiled potatoes on it.
- On it add tomatoes and sprouts.
- Sprinkle grated cheese on top or dot crackers with cheese spread.
- Decorate with a mint leaf and serve.
Please NOTE :
Spinach is extremely nutritious and should be a part of ones regular salad. Whenever you make salad you can place it on lettuce, spinach, etc; to ensure we get our greens in the most nutritious form – raw!
However, please place the crackers over a tissue paper as green leaves can make the crackers soggy.