"Bare-it-all" Brandy Brownies

Shuchi November 18, 2012

“Inspired by conversation

Fuelled by thought,

These not-so-nudes

Are not store bought.

On 12 am chats,

With bites of trouble,

They’ll make you do things

You could only mumble.

Spark that scandal hot

Be brave, show some skin,

Doubled with chocolaty energy

It’s a win win”

Picture yourself with the kick

Start a new trend,

But careful, don’t click send

To the wrong friends!”

Ingredients

200 gm dark chocolate (I used 75% cadburys semi sweet)

113 gm unsalted butter (1 stick)

1 cup wholewheat flour

2 tablespoons unsweetened cocoa powder (I used Hershey's)

3 large eggs

1/2 teaspoon vanilla essence

3 tablespoons brandy

1/4 cup whole milk

1/2 cup packed brown sugar

1/2 cup baking chocolate chips (optional)

1/2 cup chopped nuts (optional- I am not a fan so I didn't add them)

Glaze

½ cup dried cranberries

2 tablespoons brandy

50 gm baking chocolate pieces or 1 cup baking choco chips (60% dark or semi-sweet)

Heat the butter and chocolate over a pot of boiling water till its melted and well blended. Remove from heat, add the sugar and cocoa, mix well and let it cool to room temperature. Once cooled, add the brandy and vanilla essence. Mix well and beat for a few minutes. Add in the eggs, one by one, beating well after each addition. Sometimes the mixture may curdle a bit when the egg meets the brandy, but don't worry, beat it well and it'll come back together. Lastly, add in the flour, milk, choco chips and nuts (if you're using them). Fold in the mixture till all ingredients are well mixed.

Grease a baking tray. Pre heat the over to 350 degree F. Bake for 20-22 minutes, or till a toothpick inserted in the centre comes out clean. Do not overbake or the brownies will turn out dry. Cool and cut into small pieces.

Optional Glazing

Soak the dried cranberries overnight in 2 tablespoons of brandy till they re-hydrate. Transfer them to a non-stick pan and cook them down for 1-2 minutes on medium heat -enough for them to become soft, but not enough for the alcohol to evaporate.

Melt the chocolate pieces in the microwave at high for 1 minute. Stir till all the chocolate has melted and is smooth. Dip each brownie in the chocolate and top with piece of the cranberry. Cool and serve.

Curried Eggplant (Bharta) Sliders

Shuchi October 22, 2012

“Pav bhaji on the street

Spicy, tangy, a perfect treat

Sliders in the stadium

Game, beer & meat, what fun

Combine the flavors, double yum,

Combine the styles, a sensational bun,

Eat it street style, keep wanting more,

Watch each party continuously score!”

Ingredients

For the filing

1 large eggplant

½ cup frozen peas

2 large plum tomatoes, diced

1 small red onion, finely chopped

1 clove of garlic, crushed

1 teaspoon fresh ginger, minced

1 dry red chili, broken in half

2 tablespoons coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

1/4 teaspoon turmeric powder

1 teaspoon dry mango powder

½ teaspoon red chili powder (

or to taste

)

½ teaspoon pav bhaji masala (optional :

mixed spice for pav bhaji –an Indian street food

)

2 tablespoons freshly chopped coriander

4 tablespoons olive oil

Salt to taste

For the salad

1 cup red cabbage, finely chopped

1 cup mixed peppers, julienned

½ cup spinach leaves, roughly torn

2 teaspoon mint leaves, finely chopped

2 teaspoon coriander leaves, finely chopped

1 tablespoons olive oil

1/2 teaspoon paprika

2 teaspoon lemon juice

Salt & pepper to taste

Others

2 teaspoon butter or margarine

2 tablespoons soft cream cheese

6 Slider Buns

We start with roasting the eggplant on open flame. Pierce the eggplant with BBQ skewers and put it directly on your stove. Keep turning from side to side till the outer skin becomes dark and charred, and the eggplant begins to collapse and turns soft on the inside. It will start to release juices but that is normal (although your gas would definitely need a tight scrub after!). When you're done roasting, keep the eggplant aside to cool a little. Once cooled, pull out the skin and mash the eggplant and keep aside.

Heat the olive oil in a pan. Add the dry chili, garlic, ginger and onions and sauté till onions turn translucent. Stir in the tomatoes, peas, and all the dry spices. Mix well and cook covered on medium flame for 5-6 minutes, till the tomatoes are tender, cooked through and the oil begins to separate. Now add the eggplant, mix again and cook covered on medium flame for another 5-8 minutes and allow the eggplant to soak the flavors. If your mixture is too dry, you can add a few tablespoons of water, but not too much. Then turn the flame to high and sauté for 2-3 minutes. This process of braising (or 'bhuna' in hindi) really gives the vegetable a deep flavor. Remove from heat and cool slightly.

Mix all ingredients for the salad, toss slightly and keep aside.

Slice the slider buns in half. Apply some butter on both parts, and toast lightly on a non stick pan. Put a dash of cream cheese, and 1 tablespoon of the eggplant mixture on the buttered side of one half of the bun, top with a generous helping of the crisp salad and enjoy!

[Updated - more pics from other events using this recipe]

Baked Stuffed Button Shrooms

Shuchi October 9, 2012

“White and round

These buttons small,

Bundled with creativity

And flavors tall,

Why chop and sauté

When you can bake ‘em brown,

They taste so good

Turned upside down,

No carb, no sir

Pop in one , two , three

Pass them to fussy friends

Who live fat free,

And with leftovers some

Top with spoons of cheese,

Dress fitting tomorrow

So I need the grease...”

Ingredients

10-12 button mushrooms

1 medium tomato, chopped

1 small onion, chopped

¼ cup corn kernels

¼ cup green peas

1 teaspoon garlic ginger paste

½ teaspoon dried basil

½ teaspoon dried oregano

1 tablespoons olive oil

½ cup grated cheddar or gouda

Salt & pepper to taste

Wash and clean the mushrooms. Remove the stems and create hollows. Chop and keep the stems aside for later.

Heat oil in a pan. Add the ginger garlic paste and onions and cook till onions start to brown. Add the tomatoes and the dry spices, cover on medium flame and cook till tomatoes are tender. Add the corn, peas and mushroom stems, cover and cook for another 2-3 minutes. Saute on high heat for a few seconds before removing from heat. Keep aside and cool.

Grease a baking dish. Spoon one teaspoon of the mixture in the mushrooms and line in the baking tray. Sprinkle with grated cheese, pepper and a few drops of olive oil. Pre heat the oven to 180 degree C, and bake for 15-20 minutes, till the mushrooms are thoroughly cooked and reduced in size. Serve immediately. A healthy carb-free snack!

Tomato-Pesto Eggplant Stack

Shuchi September 24, 2012

“White inside, purple on top

Slide, dice or do a quick chop

Roast it, toast it or char it to the core

A small bite, and you keep wanting more

Dips or salads, curries or bake

Tomato or pesto, vegan or steak

Versatile it says, is its middle name

Any in my home, it has found true fame!”

Ingredients

1 medium eggplant, diced in rounds

1 clove of garlic, crushed

2 teaspoon sun dried tomato pesto

5-6 fresh basil leaves, torn into pieces

1 teaspoon olive oil

Salt & pepper to taste

Mix all the ingredients above, except the pesto. Heat the oven to 425 degree F, and let the eggplant grill for 25-30 minutes. Once it’s brown and tender, mix with the pesto and grill again for 10 minutes. It’s that simple!

A scrumptious appetizer! Serves well with a white sauce bake.

Leftover Lentil Pan-bakes

Shuchi September 17, 2012

“Being a homemaker

All day long,

Sometimes I bake

Sometimes I burst into song,

I search and snoop

For ideas new,

To make treats

For those lucky few,

Some are successes

Some go dry,

Some attract the neighbors

When I begin to fry,

But I click and toil

Only for a moment as this,

When I can put

My efforts in print!”

Ingredients

1 cup leftover lentils (I used moong or green lentils)

4 tablespoons gram flour

1 cup chopped spinach

½ red pepper, chopped

2 teaspoons chat masala or dry mango powder

½ teaspoon cumin powder

½ teaspoon red chili flakes

1 tablespoon olive oil

Salt to taste

Method: Mix all the ingredients (except the oil) to make a batter. It will be quite thick and sticky. It should not be too wet though, so add a bit more flour if required. Rub some oil on your hands and roll out 2 inch patties. This will make around 8-10.

Pre heat the oven to 175-degree C. Rub some oil on both sides of the patties, and flatten them slightly so as to resemble thick pancakes. Line them on a baking dish and bake for 25-30 minutes, turning them once in between. Remove when they are light brown and crisp on both sides.

Serve hot with pickle!

Bean & Sausage Rice on Baked Potato Cups

Shuchi April 6, 2012

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“Whoever heard

Of rice in a cup neat,

Imitating the sweet

Cupcake treat,

Simple yet divine

With a flavor sane

Eat as a starter

Or make your meal main

Use leftovers

Or start from scratch

This will be one

Quick-to-go batch”

Ingredients

For the rice

1 cup white rice

1 cup boiled kidney beans

2 chicken sausages, sliced

2 tablespoons canned tomatoes

1 clove of garlic, crushed

1 teaspoon ginger, chopped

1 tablespoon onions, chopped

½ cup mixed peppers, chopped

½ cup frozen peas

1 teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon garam masala

Salt & chili to taste

For the potato cups

1 potato, boiled

2 tablespoons flour

1 tablespoon cornflour

1 teaspoon olive oil

1 egg

Salt & pepper to taste

Method

Make the rice: Heat oil in a pan. Fry the onions, ginger and garlic till brown. Add the rice and stir till all the grains are fully coated with oil. Add the remaining ingredients, along with 1.5 cup of water and cover and cook on medium flame for 20 minutes. To check if done, see if the rice is fully cooked and all the water is dry. Cover and keep aside

Make the potato cups: Mix all the ingredients for the potato in a bowl, till well blended. The mixture should not be too sticky. If it is, add a little extra flour so the mixture is just dry enough to mold easily by hand.

Pre heat the oven to 200-degree C. Take a cupcake tray and grease it with butter, Take a tablespoon of the mixture and put it in each mould. Flatten it down to take the shape of the cup, with a small hollow in the center. Bake for 20 minutes until the cups have taken shape, are slightly crisp on the outside and come out easily from the mould.

Spoon a tablespoon of the rice mixture and make a ball out of it. Put it in the center of the potato cup, garnish with cilantro and serve!

Palak & Pudina Tikkas

Shuchi April 6, 2012

“When I think beer

Tikka comes to mind,

It can be meat or veg

Or any third kind,

Tangy with spices

Numbed with beer cold,

Enjoyed by family

And friends old

At street side dhabas

And smokey eyes

With a treat like this

Who needs fries..”

Ingredients

250 gm chicken breast, cut in cubes

2 tablespoon thick yogurt

1 cup boiled spinach

½ cup fresh mint

¼ cup fresh coriander

1 clove of garlic

1 teaspoon grated ginger

1 teaspoon coriander powder

½ teaspoon garam masala

1 teaspoon chili flakes

1 teaspoon olive oil

Salt & pepper to taste

2 tablespoons melted butter to coat

Chat masala to garnish

Method: Heat the olive oil in a pan. Add the ginger, garlic, boiled spinach, coriander powder and garam masala and cook for a few minutes. Cool the mixture and blend in a mixer along with the mint & coriander to make a smooth paste. Marinate the chicken with this paste, yogurt, salt, pepper & chili for 5-6 hours.

Put 4-5 cubes of the chicken on a skewer. Brush with some melted butter and grill at 200 degree C for around 10 minutes. Turn the skewers around once, and continue grilling for another 10 minutes. Wait till the chicken is cooked and starts to brown on the surface.

Dust with some chat masala and serve immediately!

Wholewheat Spicy Bread Assortment

Shuchi February 11, 2012

“What’s that smell!

He said, with a sniff,

Floating towards it

Like a balloon in wind,

Rustic and fresh

Spices twirl in flair,

With eyes closed

He gets pulled into air,

As they rise

Light, with edges brown,

He waits eagerly

To receive his crown,

And so they arrive

Sunny, slightly red

Long live he says

The simple art of bread.”

Ingredients

1 cup all purpose flour

3 cups whole-wheat flour

2 tablespoons active dry yeast

1 tablespoon brown sugar

1 tablespoon salt

2 tablespoon melted unsalted butter or margarine

½ cup milk, warmed

½ cup water, warmed

1 tablespoon curry powder

1 teaspoon oregano powder

1 teaspoon chili flakes

1 teaspoon paprika powder

1 teaspoon fresh dried mint leaves, crushed

The Dough: Mix the yeast with half the water and little sugar and set it aside till it begins to froth.

Mix the flour with salt, remaining milk, sugar, water, butter and all the dry spices and mix well. Add the yeast mixture and knead into dough. It will be a bit sticky so you can dust it with some dry flour and keep kneading till it becomes stretchy and pliable. Oil the sides of a bowl and keep the dough in it. Coat the dough with a little oil, cover and let the dough rise- for about 3-4 hours. If the weather is warm then it will rise in about 1 hour.

The tricks & shapes: Once the dough has risen, punch it a few times and knead again till it feels soft and airy. Divide equally into 15-16 parts. I made 3 different types of bread out of this- just for fun

Simple buns: Use 6-8 parts of the dough and shape them into small rounds. Brush with a little oil and keep aside

Mini twisted cheesers: Take a part and divide into 3 parts. Using yours palms to roll each part into a long rod. Stick all the rods from the top and braid them, as you braid hair. Brush with oil, sprinkle some grated cheese and keep aside.

Pickle wheels: Take a part of the dough. Roll it out flat. The dough is quite elastic and you can use your hand to shape it into a rectangle. Spread a little pickle mixture (any Indian pickle- I used spicy mango) and some grated cheese, Roll up the dough. Cut into 4-5 small discs. Brush with oil and keep aside.

Preheat the oven at 180 degrees C. Layer a tray with aluminum foil and bake the breads for 25-30 minutes till they are a little brown on top. Serve hot!

The smell of freshly baked bread is enough to make you want to eat it all! Mmmmm…

South Indian Gobi Bake

Shuchi February 5, 2012

“Flowers white

Turn golden brown,

Amidst the flavors

Of down South.

The tang from mustard

Or smoked curry leaves,

Brings back memories

Of home overseas.

That evening gathering

Snacks & family,

The fragrance of curry

Bringing tears to thee.

The effort small

Goes not vain,

When that bite one

Makes you feel loved again”

Ingredients

1 Big Cauliflower (Cut Into Small Florets)

¼ Cup Olive Oil

2 Tablespoons Sambar Powder (A South Indian Curry Powder)

½ Teaspoon Mustard Seeds

2 Tablespoons Crushed Curry Leaves

1 Teaspoon Paprika

¼ Teaspoon Hing (Asafoetida)

2 Tablespoon Cornflour or Corn Starch

1 Tablespoon Lemon Rind

Salt to taste

Chopped Coriander & Chat Masala To Garnish

Cut the cauliflower into small florets and clean it by soaking in a mixture of warm water and salt for 15 mins.

In a large mixing bowl combine all the other ingredients, except the lemon rind and coriander, and mix well. Now add the cauliflower florets and toss well to coat thoroughly with the mixture. Leave aside for 20 minutes to marinade.

Pre heat an oven to 200 degree C. Put aluminum foil on a baking tray. Spread the cauliflower evenly on the tray, sprinkle the lemon rind on top and bake for 25 minutes, tossing it once after 15 minutes. To get a brown crispy surface, turn the oven to grill mode and grill for 3-5 minutes at 200 degree C.

Garnish with chopped coriander, chat masala and serve hot. A great appetizer!

Mustard & Curry Leaves Chicken

Shuchi November 2, 2011

“A splutter of south

With colors bold,

With one whiff quick

I was completely sold.

Mild Indian taste

But a western look

A winning flavor

For an experimental cook.”

Ingredients

200 gm chicken, boneless and cut into cubes

1 cup sliced mixed peppers- greed, red & yellow

½ cup broccoli florets

1 teaspoon mustard seeds

7-8 fresh curry leaves

1 teaspoon chopped garlic

½ teaspoon Sambhar powder (Indian lentil powder)

1 teaspoon ground pepper

1 tablespoon olive oil

Salt to taste

Heat oil in a pan. When hot, add the mustard seeds, curry leaves and garlic and cook till the seeds begin to splutter. Add the chicken and stir on high flame for a few seconds. Now add the remaining ingredients, along with a teaspoon of water. Cover and cook on medium flame till the chicken is tender. Once cooked, turn heat to high and sauté continuously till all the liquid dries up.

Remove from heat and serve hot. A great quick snack!

Fusion: Chettinad Mushrooms in Pani Puri

Shuchi September 28, 2011

“A twisted snack

From the Indian streets,

Like a punjabi song

On a southern beat.

This combination epic

Makes you travel & sing

From coffee in Coorg

To teas of Darjeeling.

In it’s entirety

It hides a cultural charm,

The flavors of parantha

In a rice farm.

Pick up a piece

Pop it in your mouth,

Enjoy the show

As North meets South”

Ingredients

1 packet or 15-20 pieces of Pani Puri’s

1 cup thick yogurt

200 gm button mushrooms

2 pods of garlic, crushed

1 teaspoon ginger, grated

5-6 curry leaves

1 ripe tomato, diced

¼ cup, frozen peas

½ red onion, diced lengthwise

½ teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon amchoor (dry mango powder)

1 teaspoon cumin powder

2 cardamoms, crushed

1 teaspoon fennel seeds (saunf)

½ teaspoon mustard seeds

1 green chili, chopped

Salt to taste

Coriander, finely chopped- to garnish.

Heat oil in a pan. Add the fennel seeds, cardamom and mustard seeds and cook for a minute. Now add the chili, garlic, ginger, onions and curry leaves and cook till the onions turn transparent. Stir in the tomatoes and fry till the tomatoes are tender and cooked. Add a little water if required. Finally add the peas and mushrooms, along with the remaining dry spices. Cover and cook on medium flame for 4-5 minutes, or till the mushrooms are cooked and they begin to leave water. Turn the flame to high and sauté till all excess liquid if dry. Remove from heat, and keep aside to cool.

Take a pani puri. Make a hole on top and stuff it with a teaspoon of the mushroom mixture. Add a dollop of yogurt on top. Do this with all the pieces. Garnish with coriander and serve immediately. A fun fusion snack!

PS- Thanks to Maya Aunty for the lovely Pani Puri's!

Crack-a-snacks

Shuchi August 3, 2011

“Dress me up

With bows of colour

Spice me up

With incredible flavour.

Lying with pride

In the cookie jar

I befriend coffee

And drinks at the bar.

Sweet or savory

With cheese & thyme

A crunchy bite

For those silent times.”

Ingredients

2 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon fine salt

½ cup water

4-5 tablespoons olive oil

1 teaspoon dried thyme

1 tablespoon grated parmesan

Pepper to taste

Preheat oven to 200 degree C.

Mix together the flour, baking powder and salt. Add water and oil gradually, slowly stirring the flour with a spoon until a dough like consistency starts to form. The best way is to use your hands. Knead dough well till it is smooth. It will feel quite oily and sticky but that’s fine!

Divide the dough into 15-20 small parts. Press down each part with the palm of your hand or a heavy flat surface to flatten it into 2 inch circles. Spread these out on a baking tray and lightly grease the top with a brush of olive oil. Sprinkle some pepper, thyme and parmesan on top of each cracker.

Bake for 20-25 minutes or till the cracker begins to look crisp and brown. Remove from heat and serve immediately. Can be served with a variety of toppings as a herbilicious party snack.

Aloo Parantha Wheels with Chili Chutney

Shuchi August 3, 2011

“I am a wheel

In circles I move,

Enveloping spices

In my groves.

Desi at heart

In a shape new,

In hope to have one

You have a few.

Potatoes & pickle

Mingle and sway,

Come get me

Before I roll away”

Ingredients

For the dough

2 cups whole wheat flour

½ teaspoon salt

2 cups warm water

For the filling

2 large sixed potatoes, boiled

¼ cup onions, chopped

½ teaspoon cumin seeds

1 teaspoon coriander powder

¼ teaspoon turmeric powder

½ teaspoon dry mango powder

1 teaspoon olive oil

Salt to taste

For the chili chutney

8 green chilies

1 small bunch of mint leaves

1 small bunch of coriander leaves

1 tablespoon lemon juice

Salt to taste

Others

Oil to cook

½ cup mango pickle

Make the dough: Mix the ingredients and work into smooth dough. Knead well so the dough is soft. Refrigerate for a few hours before using.

Make the filling: Heat oil in a pan. Add the cumin seeds and onions and sauté till onions are brown. Peel and crush the potatoes and add them in. Mix the dry spices, mix well and cook for a minute on medium heat. Remove from heat and cool.

Make the chutney: Grind the ingredients for the chutney in a blender. Add some water but do not make it too thin. Mix in salt and lemon juice and refrigerate for 3-4 hours to let the flavors bind.

Putting it al together: Divide the dough and potato mixture into 8 equal parts. Roll the dough into 2-3 inch circles. Place the potato balls in the center and then seal by pulling the edges of the rolled dough together to make a ball. Now roll this ball with a rolling pin into a 5-6 inch flat bread (parantha).

Heat a non stick pan. Put the rolled out parantha on the pan, put a teaspoon of oil on both sides of the parantha and cook till light brown and crisp. Press down with a spoon while cooking for added crispiness. Do this for all the paranthas.

Now take the chutney and spread 1 tablespoon of the chutney on the parantha. Also add 1 teaspoon of pickle and spread that evenly as well. Now roll the parantha slowly, and secure with a toothpick. Leave for a few minutes, before cutting it into parts approx 2 inch wide. You can secure each wheel with a toothpick.

A truly Indian finger snack!

Mac & Cheese Spring Rolls

Shuchi July 11, 2011

“Out peeps Mac

With a cheesy grin,

As though some reward

He did win

A 2-in-1 smile

Of weekend jest,

In a roll of spring

At it’s best

Comforting and coy

They together take pride,

In bringing out

The child inside.”

Ingredients

Mac & Cheese:

1 cup macaroni, boiled

1 cup grated cheddar cheese

1 cup full cream milk

1 tablespoon softened butter

3 tablespoons flour

Salt & pepper to taste

Spring Rolls:

6 spring roll pastry

Oil to fry

Make the Mac & Cheese: Heat the butter in a pan. Add the flour and mix well. Cook for a few minutes to remove lumps. Add the milk and cook for another few minutes till the flour is well blended. Add the cheese, salt and pepper and cook till the cheese has melted and the consistency is not too thick, as it will become thicker once cooled. Stir in the macaroni and remove from heat. Keep aside to cool.

Make the spring rolls: Heat oil for frying. Put one tablespoon of the mac & cheese on a spring roll pastry and fold. Shallow fry each pastry till it’s crispy brown on both sides.

Serve immediately with chili sauce. A perfect Sunday indulgence!

Mixed Peppers and Yogurt Chicken Tikka

Shuchi July 2, 2011

“Marinate em all

With ingredients new,

Chill it good

And do chores few.

As the clock

Goes tick tock tick,

The wonders of time

Create the zing.

Seasoning deep

With a relish tang,

Nothing like a tikka

For that hunger pang.

Out and in

Fridge to oven hot,

This my friends

Is love in a pot.

Ingredients

250 gm chicken breast, cut into strips

½ red pepper, diced

½ green pepper, diced

2 cloves of garlic

1 teaspoon ginger

2 tablespoons thick greek yogurt

½ teaspoon freshly ground pepper

1 teaspoon oil

Salt to taste

Oil for frying

Put the peppers, garlic, ginger and 1 teaspoon oil in a food processor and blend into a smooth paste.

Mix the chicken pieces with the pepper paste, yogurt, salt and pepper and marinate/chill for 4-5 hours.

Heat oil in a pan and shallow fry the pieces of chicken till they are golden brown and crisp. Alternatively, you can bake them at 200 degree C, till the chicken is cooked and starts to brown.

Sprinkle with chili flakes and chat masala for garnish, and serve immediately. Makes a great cocktail snack!

Spicy Rice (Biryani) Balls

Shuchi July 2, 2011

“ From the lanes

Of Hyderabad city,

To my kitchen

Savor the spicy,

Flavors of this dish

Authentically with meat,

My twisted version

Hopefully just as neat,

Rolled up to

Bite size pops,

Different from

Those in Indian shops,

The condiments rich

Traveled the land,

And brought Biryani

In the palm of my hand.”

Ingredients

For the rice

1 cup brown rice, boiled (slightly overdone so it’s sticky)

½ cup green and red peppers, finely chopped

¼ cup fresh peas

¼ cup onions, finely chopped

½ cup tomatoes, diced

2 red chilies, sliced

1 teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon, turmeric powder

½ teaspoon dry mango powder

1 teaspoon cumin powder

2 tablespoons olive oil

Salt to taste

To finish

½ cup flour

2 tablespoons grated parmesan

Oil to shallow fry

Heat oil in a pan. Add the onions and fry till they start to brown. Add the tomatoes and cook till the tomatoes are tender and the oil begins to separate. Now add the rest of the vegetables and dry spices and cook covered on medium flame for a few minutes till the vegetables have lots their rawness.

Now add the rice and mix well. With a spoon mash some of the rice and cook for a few minutes till the rice has a sticky consistency. Remove from heat and cool

Heat oil to shallow fry. In a plate mix the flour and cheese. Spoon one tablespoon of the rice in your hand and make into a ball. Now roll the ball in the flour mixture till it’s completely coated with it. Do this with all the rice.

Shallow fry the balls till they are crisp and golden brown on the outside.

Remove from heat and serve fresh with a yogurt and mint sauce.

Mix Vegetable Fritters (Pakoras)

Shuchi June 11, 2011

“From far away land

Came the rain,

Beating down fast

Being a real pain.

Under my quilt

I lay with a wish,

One that had tea

And pakoras in a dish.

Days old and gone

Demanded I try,

Mix them vegetables

And give them a fry.

The smells & splutters

Made me less alone,

And just like that

I was ..back home.”

Ingredients

1 medium sized potato, peeled and grated

¼ cup fresh peas

½ cup mixed peppers, thinly sliced

½ cup onions, finely chopped

½ cup gram flour (besan)

1 teaspoon chat masala

½ teaspoon turmeric powder

½ teaspoon chili flakes

1 teaspoon coriander powder

½ teaspoon dry mango powder

6 tablespoons olive oil (for shallow frying)

Salt to taste

For the dip

1 cup thick yogurt

1 teaspoon dried fenugreek leaves (methi)

½ teaspoon garlic paste

1 teaspoon chat masala

Salt to taste

Mix all the ingredients for the dip and chill for 2-3 hours.

Squeeze the grated potatoes well in order to remove any excess water. Combine all the ingredients for the fritters (except the oil) and mix well. There is no need to add any water to this. The potatoes have enough water in them to give the mixture dough like consistency. Using hands to mix is the best way to get the right consistency. Divide into 8-10 parts and press down to create mini fritters from each part.

Heat oil in a pan. Once hot, put 3-4 fritters and cook till both sides are crisp and brown. Make sure not to cook in very high heat or the inside will remain raw. Remove from the pan and drain on a kitchen towel to remove any excess oil. Serve hot with the dip! Perfect munchies for a rainy day.

Potato Samosas

Shuchi June 4, 2011

“Potato, the king

Has yet another story line,

One that every Indian knows

And can digest anytime.

Spicy and delectable

Folded in dough,

A celebratory treat

Oh, how we love it so!

It has powers strange

Bringing smiles sweet,

Even makes little bullies

Forget they’re mean.

With a swig of

Chutney red or green,

This most definitely is

Something that life needs.”

Ingredients

For the Pastry

1 cup wholewheat flour (atta)

6 teaspoons vegetable oil

¼ cup warm water

1 teaspoon salt

For the Potato filling

1 medium sized potatoes, boiled, peeled and roughly mashed

1 green chili, chopped

1 teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon dry mango powder (amchoor)

½ teaspoon garam masala

2 teaspoons olive oil

Salt to taste

Others

5-6 tablespoons oil( for frying)

Chat masala for garnishing

Make the Pastry: Mix the flour, oil and salt and work it using your fingers. Knead it for a while, it will be crumbly and will start to come together. Add water little by little, making sure you don’t add too much, and keep kneading till it becomes smooth. Divide into 10-12 parts, and roll out each part into a 2-3 inch round. Fold each round into a semi circle, and then fold the edges in so as to form a cone. Do this with all parts, and keep aside covered with a wet cloth.

Make the filling: Now to make the filling, heat oil in a pan. Add the cumin seeds and stir till they brown and begin to splutter. Add the chilies and dry ingredients and cook on medium flame for a minute or so. Stir in the potatoes, and mix all the ingredients well. Cook on high flame for another few minutes. Remove from heat and keep aside to cool.

Putting it all together: Once cooled, take the pastry cone in one hand and fill with 1 tablespoon of the potato filling. Press it in with your fingers and close the top. Use a little water to stick the dough if it’s too dry. Press down the Samosa a little so as to make it a bit flat as we will be pan-frying it.

Heat 4-5 tablespoons of oil in a pan. Add 3-4 Samosas in and cook till they’re brown on both sides and the pastry is fully cooked.

Sprinkle some chat masala on top and serve hot with green chutney or tomato ketchup. A favorite Indian snack!

PS-You can choose to deep fry the Samosas as well. My calorie monster doesn’t allow me to do so, but they will taste delicious that way too!

Corn & Mint Bread Poha

Shuchi April 26, 2011

“Reminds me of

Tiffin and school,

Mum packing

A lunch so cool.

Of friends saying

‘Oh she’s so fine’,

Going back home

For a super high-five.

Of Sunday morning

Sizzles & food fried,

Waking me up

With a kiss oversized.

Of goodbyes, wet eyes

Hostels don’t wait,

Her last warm hug

Put in a plate...”

Ingredients

4 slices of bread, cut into small squares

2 ripe tomatoes, chopped

½ cup cherry tomatoes, halved

½ onion, chopped

3 cloves of garlic, crushed

½ cup corn kernels

1 cup fresh mint leaves

5-6 curry leaves

½ teaspoon cumin seeds

¼ teaspoon mustard seeds

½ teaspoon pav bhaji masala

2 tablespoons olive oil

1 teaspoon salted butter

Salt to taste

Chat masala to garnish

Heat oil in a pan. Add the cumin, garlic and onions and sauté till the onions turn transparent and brown. Stir in both kinds of tomatoes, turn flame to medium and cook till the tomatoes turn tender and pasty. Add the mint leaves, curry leaves, masala, salt and corn kernels and stir for a few minutes on high flame. Now add the bread, mix well and cook for 3-4 minutes on low flame. Make sure all pieces of bread are coated with the tomato paste. Melt butter on the side and add it to the pan, while continuously stirring the bread on high flame. Remove from flame once the bread starts to turn crisp and brown.

Garnish with chat masala and mint leaves. Makes a great Sunday breakfast.

Egglesss Shakshuka on Toast

Shuchi April 22, 2011

“This dish,

Favorite and rare,

Ripped apart

And made so bare.

No eggs

None at all,

Only the basics

Answer the call.

Native flavors

Secured with a twist,

Featuring on a Vegan’s

Daily wish-list.”

Ingredients

4 slides of brown bread

2 teaspoons olive oil

2 ripe tomatoes, chopped

½ cup onions, sliced lengthwise

½ cup mixed green, red and yellow peppers, chopped

3 cloves of garlic, crushed

1 green chili or jalapeno, sliced

½ teaspoon dry basil (fresh basil leaves preferred)

¼ teaspoon turmeric powder

¼ teaspoon cumin powder

1 teaspoon mustard sauce

1 teaspoon mayonnaise

½ cup mashed potatoes

2 teaspoons grated cheese (cheddar or gouda)

Salt, pepper to taste

Heat oil in a pan. Fry the onions and garlic till they are brown. Add the tomatoes, chili/jalapeno and basil, and cook till the tomatoes are tender and pasty. Stir in peppers and the remaining dry spices and cook on medium flame for 3-4 minutes.

Mix the mash with mustard and mayonnaise in a cup and keep aside.

Take a slice of bread. Cut it into 4 squares. Spread the mash on one of the squares, followed by the tomato mixture. Sprinkle some cheese on top. Do this for all the pieces of bread. Grease a plate or baking dish and bake the pieces in a pre-heated oven at 180 degree C for 6-8 minutes.

Yummy with coffee!