Napa Chicken Tacos

Shuchi January 7, 2013

“Away I went

To live and dine fine,

In a county green and sunny

Where you can age in style.

Where breakfast is dinner

And dinner is wine,

Scenery is common

And common is always oh-so-fine!

Be Michelins with money

Or roadside taverns some,

Each meal is a story

Of the years to come,

And there I found a treasure

Of not coins or gold in shine,

But a two fold mouthful

Full of flavor, crunch and life,

And once back home

I craved that same bite,

So I simply re-created it

A tweaked Napa Shu- style…”

Ingredients

For the meat

250 gm minced chicken (you can use pork, beef or tofu)

3 cloves of garlic, finely chopped

1 onion. Slice 3/4 thin and lengthwise and the dice the remaining 1/4

1 medium jalapeno, seeds removed and sliced lengthwise

2 tablespoons olive oil

Salt & Pepper to taste

For the sauce

2 tablespoons mayonnaise

1 teaspoon paprika

1 teaspoon red chili flakes

½ teaspoon lemon juice

Salt & pepper to taste

For the salad

2 lettuce leaves, finely chopped

1 tomato, finely diced

1 teaspoon chopped fresh coriander or parsley

1 teaspoon balsamic vinegar

½ teaspoon olive oil

A pinch of salt & pepper

Others

4 corn taco shells

4 whole-wheat tortillas

Grated cheddar cheese

Prepare the chicken

Heat the oil in a non-stick pan. Add the onions (3/4 that was sliced lengthwise), garlic and jalapeno and stir till the onions are transparent. Add the chicken and the remaining dry spices. Cover and cook till the chicken is fully cooked. Open cover, sauté on high heat to dry and liquid and keep aside.

Prepare the sauce and salad

Combine all ingredients for the salad and the sauce in two separate bowls. Mix well and keep aside.

Put it all together

Put 1 teaspoon of the prepared sauce at the bottom of a corn taco shell. Top this with 3 tablespoons of the minced chicken and a generous portion of the salad. Warm a flour tortilla and then place the taco shell in between the tortilla. Top with grated cheese and serve immediately.

Butter Chicken Meatballs

Shuchi November 18, 2012

“As my recipes turn 100

What better taste to post,

Than friend of every Indian

Our own Makhani Ghosht.

Marinated in time

Cooked with utmost care,

I threw out the tikka

And rolled in some meatballs spare

The aroma took me back

To childhood & school

Where this piece of art

Deserved every drool.

Memories flooded, scene by scene

The days that were,

And in one lip-smacking moment

I relived my 29 years…”

Ingredients

For the chicken meatballs

2 lbs minced chicken

1 teaspoon red chili powder

2 tablespoons thick yogurt (greek works best)

1 teaspoon garam masala

1 tablespoon ground coriander powder

2 tablespoons olive oil

2 tablespoons garlic ginger paste

2 teaspoons chopped fresh coriander

Salt to taste

For the sauce

2 teaspoons garlic ginger paste

4 fresh green chilies, slit

4 tablespoons melted butter

4 green cardamoms

½ teaspoon cinnamon powder

4 cloves

1 black cardamom

1 teaspoon methi/fenugreek seeds

340 gm tomato paste

1 tablespoon red chili powder

10 almonds, blanched, peeled and made into a paste

1 teaspoon garam masala

2 teaspoons coriander powder

2 teaspoons kasuri methi/dried fenugreek leaves

1/2 teaspoon sugar

¾ pint heavy cream

Make the meatballs

Marinate the chicken mince in all the ingredients listed for the marinade. Refrigerate overnight. Oil your hands and shape into 25-30 tiny balls from the marinated mince. Brush with a little oil and bake at 350 degree F (180 degree C) for 25-30 minutes, or till the chicken is fully cooked. Make sure not to overcook or it’ll become dry. Keep aside to cool.

Make the sauce

Heat butter or oil in a non-stick pan. Add green cardamoms, black cardamom, cloves and cinnamon powder. Sauté for a couple of minutes till the ingredients start to get fragrant. Now add the fenugreek seeds. When the seeds begin to sizzle, add the garlic ginger paste and the green chilies. Cook for a few minutes and then stir in the tomato paste and all the dry spices and fenugreek along with 4 cups of water. Turn to medium heat and cover and cook for 15 minutes till the mixture thickens and the spices are blended into the tomato.

Add the almond paste, cooked chicken meatballs and let it simmer on low heat for another 15 minutes. In the end, stir in the cream and simmer at low heat for about 7-8 more minutes.

Garnish with fresh coriander and a splash of cream! Absolutely divine with fresh Naan or Parantha!

Chicken & Lentil Paranthas

Shuchi October 9, 2012

“My mum always said

Stuff them well,

Stuff them till the edges

Begin to swell,

Mix and mash

All things around,

Stuff them with things

You just found,

Chop and grind

Taste each bite,

But whatever you do,

Never let them outta sight,

For when you cook

Cook them brown,

All out-of-towners

Will huddle around,

The smell, the aroma

Will drag them down

For a piece of home,

A bite of that brown,

And when they leave

With praises and crowns,

All you’d be left with

Is a grumpy ol’ frown!”

Ingredients

For the dough

2 cups whole wheat flour

1 teaspoon ajwain or carom seeds

1 teaspoon salt

½ teaspoon red chili powder

1 tablespoon oil

¾ cup warm water

For the filling

250 gm boneless skinless chicken, cut into very small pieces (or chicken mince)

1 cup yellow lentils (toor or arhar dal), boiled and drained

1 large tomato, chopped

1 medium onion, finely chopped

1 teaspoon garlic ginger paste

½ teaspoon cumin seeds

½ teaspoon turmeric powder

1 teaspoon dry mango powder

2 tablespoons coriander powder

1 teaspoon garam masala

Salt to taste

Others

3 tablespoons onions, finely chopped

2 green chilies, chopped

1 teaspoon fresh coriander, chopped

1 teaspoon fresh mint, chopped

Make the dough: Mix the ingredients for the dough to make a soft workable dough. It should not be wet. If the water is too much, add some extra flour till the dough stops sticking to the hands and can be rolled. Keep aside for 20-25 minutes.

Make the filling: Heat oil in a pan. Add the garlic ginger paste, cumin seeds and onion till the onions begin to brown. Add the tomatoes and all the dry spices, along with ¼ cup of water. Cover and cook till the tomatoes are tender. Add then lentils and cook for another few minutes. Stir in the chicken pieces, along with another ¼ cup of water. Cover and cook on medium flame till the chicken is completely cooked. Open cover, and mash the chicken pieces into smaller sizes. Sauté on high flame till all the liquid has been soaked in. Remove from heat and cool.

Once cooled, chop any remaining chicken pieces finely (if you used boneless chicken instead of mince). Add in the “other” ingredients and mix well. Keep aside.

Put it all together: Make 3 inch rolls from the dough. Flatten in the center to make a cavity. Spoon 2 teaspoons of the chicken mixture and fill the cavity. Pull the dough from the sides to cover and seal the cavity so as to make a bundle with the mixture inside. Flatten and roll out into 6-7 inch rounds using a rolling pin. Do this with all the dough . Should make around 6-8 Paranthas.

Heat a pan. Cook the Paranthas on both sides with a little oil, till they turn slightly brown and crisp. Serve hot with yogurt and pickle. Slightly tedious, but worth the wait!

Veg Chili with Couscous

Shuchi October 9, 2012

“Sundays come

And Sundays go,

But it’s the Monday

That makes me say “Oh no!”

A day pious

With no meat unclean,

Detox and cleanse

Only with things green.

Veggie lunch

And dinner for two,

This head of ideas

Fails right through.

And then comes

A moment of “Ah!”

Finger licking goodness

Sans any slaughter.

Smells like meat

Tastes like it too,

But the gods are pleased

And I say…phew.”

Ingredients

2 cups boiled red kidney beans (keep the liquid you boiled in)

200 gm tofu or veg protein mince

1 large tomato, chopped

1 medium onion, chopped

½ cup green and red peppers, diced

½ cup corn kernels

1 green chili, chopped

2 tablespoons olive oil

2 cloves of garlic, crushed

2 bay leaves

2 cloves

½ cup whole milk

1 teaspoon cumin powder

2 tablespoons coriander powder

½ teaspoon paprika or crushed red chili flakes

1 teaspoon dried oregano

2 tablespoon Worcestershire or BBQ sauce

Fresh coriander for garnishing

Salt & Pepper to taste

Heat oil in a pan. Add the garlic, onions, green chili, cloves and bay leaves and sauté till the onion turns translucent. Now add the tomatoes, mixed peppers, corn and the dry spices. Cover and cook till the tomatoes are tender. Stir in the veg protein mince and the kidney beans. Cover and cook on low flame for 30 minutes. Add the milk and cook for another 10 minutes. The mixture should soak up most of the liquid and be semi thick in consistency. Stir in the Worcestershire or BBQ sauce, garnish with fresh coriander and serve hot with couscous.

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!

Spinach Omelet with Shichimi Udon

Shuchi February 11, 2012

“The odd hour

A craving for brunch,

Something different

To satisfy that munch,

A peek in the fridge

Revealed leftovers some,

Nothing tempting

Not even one,

So I cracked an egg

Worked on a hunch,

Created a breakfast

That ate my lunch..”

Ingredients

For the Omelet

1 egg

1 cup chopped spinach leaves

1 teaspoon olive oil

Salt and pepper to taste

For the Udon

1 packet ready Udon noodles

½ teaspoon Japanese Shichimi mix

½ cup snow peas, halved

1 garlic clove, finely chopped

1 teaspoon olive oil

½ cube chicken stock cube

1 cup water

Make the Udon: Heat oil in a pan. Add the garlic and let it simmer till brown. Add the chicken stock cube and water and let the cube dissolve. Now add the remaining ingredients. Cover and cook till the Udon is tender. Turn the flame to high and sauté till all the liquid is dry. Remove from heat and keep aside

Make the Omelet: Heat oil. Beat the egg with spinach leaves, salt and pepper. Put the egg mixture on the pan in shape of a pancake. Let it cook. Once the bottom is cooked, flip it over and cook the other side. Put the Udon in the center and flip the Omelet into half.

Sprinkle some Shichimi and serve hot

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!

Eggplant Macaroni

Shuchi January 29, 2012

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“Mashed and charred

With tufts of smoke,

With flavor this dish

Makes you choke.

Creamy and lush

This Bharta in a pot

Invaded Italy

And made it hot”

Ingredients

1 cup macaroni, boiled

1 medium sized eggplant

1 ripe tomato, finely chopped

1 clove of garlic, crushed

¼ onion, diced

½ yellow pepper, finely chopped

½ cup of green peas

½ teaspoon basil leaves

½ teaspoon paprika

5-6 fresh mint leaves

2 tablespoons olive oil

Salt & pepper to taste

Method

Roast the eggplant by putting it directly on the flame of a stove. Do so evenly for all parts till the skin turns black and begins to flake easily. Put it in a pot of cold water and leave for a few minutes. You will notice that the skin begins to drop off. Remove all the skin and mash the inside of the eggplant. Keep aside to cool

Heat oil in a pan. Add the garlic and onions and sauté till onions are golden brown. Add the rest of the ingredients, except the macaroni and the eggplant. Cover and cook till the tomatoes are tender. Add the eggplant, along with ¼ cup water and cover to cook for another 4-5 minutes. Once the eggplant is tender, mash and blend all the ingredients well and sauté on high heat for a few minutes. Remove from heat, mix in the macaroni and serve hot.

Sole with cooked pepper salsa

Shuchi January 8, 2012

“Why must you a fish fry

When grilled tender, brown

Out of the oven it does fly

Onto a plate eager & waiting

Along with a sauce varied

That simmers on the edge

Flaky, with buttery goodness

It becomes a pledge”

Ingredients

2 fresh fillets of Sole or Cod (or any light white fish)

For the Marinade

2 tablespoons olive oil

2 tablespoons light soy sauce

1 tablespoon white vinegar

½ teaspoon thyme flakes

½ teaspoon dried basil

1 teaspoon fresh garlic & ginger paste

Salt & pepper to taste

For the Salsa

½ tomato, diced

½ cup of diced red and green peppers

¼ onion, sliced lengthwise

Leftover marinade from the fish

Fresh coriander leaves

Lemon juice

Pre heat the oven to 180 deg C

Mix the ingredients for the marinade. Make slight slits in the fish fillets and toss it in the marinade. Cover and refrigerate for 4-5 hours

Drain any excess marinade from the fish. Heat it in a pan. Add the onions and tomatoes and cook till tomatoes are tender. Add the pepper and cook for a few more minutes on low heat. Sprinkle coriander and lime juice and remove from heat.

Put the Fillets on a baking tray and bake for 10-12 minutes. The fish should begin to flake on touching with a fork. Then turn the oven to grill and grill on 200 deg C for another 5 minutes to get a crisp surface. Remove and serve on a bed of the salsa. A light and quick meal!

White Pasta with Red Cabbage salad

Shuchi December 11, 2011

“A blend of

White on red,

A taste of cool

On a fiery bed,

Warm mixes with cold

Creating a sheath

A creamy bite

With a crunch ‘neath

The rawness

Welcomes the cooked,

A few bites

And you are hooked.”

Ingredients

For the white sauce

2 tablespoons flour

1 tablespoon butter or margarine

¼ cup gouda cheese, grated

¾ cup milk

Salt & pepper to taste

For the salad

½ red cabbage, finely chopped

1 red chili, finely chopped

1 tablespoon balsamic vinegar

1 teaspoon sesame oil

1 teaspoon white vinegar

Salt & pepper to taste

For the chicken

1 teaspoon olive oil

1 clove of garlic, crushed

250 gm chicken breast, cleaned and diced

½ cup button mushrooms, sliced

½ teaspoon oregano flakes

1 teaspoon green chili, finely chopped

Salt & pepper

For the Spaghetti

100 gm spaghetti

2 cups of water

1 teaspoon olive oil

1 teaspoon salt

Make the salad: Mix all the salad ingredients and keep aside.

Make the sauce: Heat butter in a pan. Add the flour and stir continuously for a few minutes till the butter and flour are well mixed. Cook it for a few minutes so that the ‘floury’ taste is lost. Add the milk slowly, continuously stirring so no lumps are formed. Sprinkle the salt and pepper and keep stirring for a minute or so. The sauce will begin to thicken. At this time add the cheese and turn off the heat. Mix well, remove from heat and keep aside. Make sure the consistency of the sauce is fairly thin, as it will thicken further on cooling.

Make the Chicken: Marinate the chicken in all the ingredients for 15-20 minutes. Heat a pan. Add the marinade and cover and cook on medium flame till the chicken and mushroom is cooked. Add the white sauce prepared earlier and cook on high heat till the chicken is well mixed and the sauce thickens to a pasta sauce consistency.

Make the Pasta & put it together: Boil 2 cups of hot water with oil and salt. Add the Spaghetti and cook for 10 minutes of till it’s cooked Al-dente. Remove from heat and mix the sauce immediately. Serve over the cold red cabbage salad!

Minced Cauliflower Salad Bake

Shuchi December 11, 2011

“A mince that

Needed no meat,

Roasted and charred

Till a flavor neat

Layers of color

Smoking it bakes,

A sprinkle of Christmas

Is all it takes!”

Ingredients

½ cauliflower, finely chopped

¼ cup green peas

½ cup mixed peppers, finely chopped

¼ cup onion, finely chopped

½ cup cherry tomatoes, halved

2 gherkins, sliced lengthwise

1 teaspoon curry powder (or any mixed Indian masala)

1 teaspoon dry mint powder

1 tablespoons olive oil

2 teaspoons lemon juice

Salt & pepper to taste

Heat the oven to 250 degree C.

Heat oil in a pan. Layer the ingredients- onion, then cauliflower, then tomatoes, then peppers and then the peas. Sprinkle a few drops of water, salt & pepper and turn to medium flame. Cover and cook till all the vegetables have lost their crunch but are not overcooked.

Transfer to a baking tray, put the gherkins on top and sprinkle with lemon juice and mint powder. Bake for 10-15 minutes till the cauliflower is charred and begins to brown. Be patient here as the ‘burnt’ taste adds much to the flavour of this simple salad

Serve immediately with soup or on it's own. A healthy and wholesome meal!

Spinach & Pea Udon

Shuchi November 6, 2011

How to make a pesto sauce taste different?
Step 1: Don't use basil
Step 2: Don't use pine nuts
Step 3: Don't use olive oil
Step 4: Finally, don't make the pesto at all!

“Spinach is green

Spinach is mean,

Spinach doesn’t think twice

Before staining your teeth!”

Ingredients

1 cup boiled Udon noodles

2 cups fresh spinach, washed and cut (or you can use baby spinach salad leaves)

1 clove of garlic

1 small tomato, chopped

1/4 onion, diced

1 red chilli, finely chopped

1/2 cup fresh green peas

1/2 cup red pepper, diced

1 tablespoon olive oil

Salt & pepper to taste

Method

Put the spinach and garlic in a blended to make a smooth paste. Put some water if required so that the paste is not too thick.

Heat oil in a pan. Add the onions and cook till transparent. Add the tomatoes and chili and cook till the tomatoes are tender. Stir in the spinach paste, add 2-3 tablespoons of water, salt & pepper. Cover and cook on medium flame till the spinach has lost its 'raw' flavor. Now add in the Udon, peas and peppers. Cover and cook for a few minutes. Turn the flame to high and stir continuously to dry and remaining liquid.

Remove from heat and serve immediately.

Paneer Ravioli with Eggplant & Lentil Sauce

Shuchi August 20, 2011

“Ravioli, oh so fine to eat

Whether it’s veggies

Or a variety of minced meat,

An envelope of flour lean

Hiding delicious fillings

In pillows that cook in steam,

The sauce is steaming hot

The pasta shines in pride

In a roasting & fiery pot,

Cut in half, revealing treasure

A bite bursting in flavor

Like winning treasure,

Spoon it up, lick those lips

Store the left-overs

To remember and later relive”

Ingredients

For the Ravioli dough

1 ½ cups flour

1 egg, beaten

2 tablespoons olive oil

2 teaspoons water

½ teaspoon salt

For the Ravioli filling

1 cup fresh homemade paneer (cottage cheese)- recipe provided here.

½ cup mixed peppers, finely chopped

Salt & pepper to taste

For the Sauce

1 eggplant, cut lengthwise

¼ cup onions, chopped

1 ripe tomato, diced

1 cup boiled yellow lentils (toor/arhar)

1 clove of garlic, crushed

1 teaspoon dried basil leaves

2 tablespoons olive oil

1 cube of vegetable stock

Salt & pepper to taste

Make the dough: Make a hole in the center of the flour and pour in the rest of the ingredients. Slowly work through the flour with your fingers and work into a smooth dough. Cool for 1 hour.

Make the filling: Mix all the ingredients for the filling and keep aside.

Make the sauce: Heat oil in a pan. Add the onions and garlic and cook till onions are golden brown. Grill the eggplant at 180 degrees C for 10 minutes, till it browns, and then add it in. Cook till it becomes tender. Now add in the remaining ingredients, cover and cook for 4-5 minutes on medium flame. Add a little water if it’s too thick. Garnish with fresh coriander and remove from flame.

Make the ravioli: Cut the dough into 2 halves. Roll out 1 half of the dough and cut out out circles using a round cutter of about 4 inch diameters. (You can also roll it out and cut squares of you prefer) Take a spoon of the filling and put it in the center of each round. Keep aside.

Roll out and cut the same number of circles from the other half of the dough. Put each circle on top of the one with the filling, and bind the edges with your fingers. It will look like a circle with a bulge in the center. Do this with all the pieces and keep aside.

Boil water and salt in a deep pan. Once simmering, add the ravioli and let it cook for a few minutes. Once cooked, it will float to the top. Remove it from the pan immediately.

Put 2 pieces of the ravioli in a shallow dish. Spoon 2-3 tablespoons of the sauce and put it on top. Garnish with the dried mint and Parmesan and serve immediately. Quite the Desi-Italian meal!

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!

Mexican Beans & Rice

Shuchi July 11, 2011

“Comfort foods

Authentic styles,

With a twist of spice

Will go a mile.

Bring Chipotle

Home tonight,

And with every morsel

Experience the ride.

Cactus drinks

Or cowboy hats,

Far from Mexico, you have

Bean there, done that.”

Ingredients

Beans: (you can also use leftover rajma curry)

1 cup kidney beans, boiled

½ cup canned or fresh plum tomatoes

¼ cup onions, chopped

1 fresh jalapeno, finely chopped
1 teaspoon coriander powder
1/2 teaspoon garam masala

1 teaspoon olive oil

Salt & pepper to taste

Rice:

1 cup white basmati rice

2 cups chicken stock (use vegetable stock for a veg version)

1 tablespoon olive oil

½ cup cherry tomatoes, chopped

½ cup green peppers, chopped

½ cucumber, diced

¼ cup onions, chopped

Make the beans: Heat 1 teaspoon olive oil in a pan. Add the onions and jalapeno and fry till the onions are golden brown. Now add the canned tomatoes, dry spices, salt and pepper and cook till the tomatoes are cooked. Add the kidney beans and let it simmer on medium heat for 5-10 minutes. Break some of the beans to a mash to thicken the consistency. Remove from heat and keep aside.

Make the rice: Bring to boil the chicken stock with ½ cup water. Add the rice and 1 teaspoon olive oil, and let it cook till the rice is done. Let it simmer till the rice has soaked all the liquid in. Fluff the rice with a fork to ensure the rice doesn’t become sticky. Remove from heat.

Put it all together- In a dish, mix the beans, rice and the remaining chopped vegetables. Top with some fresh coriander and chilies (if required) and serve immediately.

A simple, wholesome comfort meal!

Chicken Meatballs in Green Lentils

Shuchi June 26, 2011

“A pot of green

Bubbling in spice,

Wholesome in taste

And lacking in vice.

In jumped the first

Meatball in awe,

Wanting to swim

Against the law.

Soaking in a breath

It decided to stay,

Calling out to others

Prancing away.

Brothers in arms

The lent their relish,

To the lentil’s glory

Making it delish.

And together they fed

A hungry few,

Creating place for

A dish quite new.”

Ingredients

For the meatballs

250 gm minced chicken

1 teaspoon curry powder

1 teaspoon chat masala

1 teaspoon garlic & ginger paste

1 red chili, chopped

2 teaspoons coriander, chopped

2 teaspoons olive oil

1 cup chicken broth (or dissolve 1 chicken stock cube in 1 cup of water)

Salt to taste

For the lentils

1 cup green lentils

1 tomato, chopped

½ onion, chopped

1 teaspoon ginger, diced

1 green chili, sliced

1 teaspoon coriander powder

½ teaspoon garam masala

Salt to taste

Prepare the meatballs: Mix all the ingredients for the meatballs (except the broth and the olive oil). Chill for 20 minutes. Divide into 10 parts and roll each part into a small round. Heat the chicken stock in a pot, and throw in the meatballs to boil them. Cook till the meat is fully cooked.

In another pan, heat some olive oil. Transfer the meatballs from the boiling pot to the pan, and stir fry them for a few minutes till they start to turn brown. Remove from heat and keep aside on a kitchen towel to remove any excess oil.

Prepare the lentils: Boil the lentils in 2 cups of water, with ginger, chili, onions, tomatoes and salt. Once boiled, stir in the left over stock from the meatballs, along with the dry spices and cook for a few minutes. Now add the meatballs made earlier, and cook on low flame for 5-6 minutes. Let the lentils become thick and soak in most of the stock. Remove from heat, garnish with fresh coriander and eat fresh.

A high protein low fat wholesome meal on its own!

Instant Veg Biryani

Shuchi June 24, 2011

“Tired and beat

Soaked in heat,

Hunger dictates the mood

The mind thinks of food,

An instant cook in

Promises to win,

Fragrant with spice

Alongside a glass of wine,

This weekday winner

Faster than dial-a-dinner,

Finger licking good,

Perks that mood,

And preps the mind

For a real Friday night!”

Ingredients

1 cup brown rice, boiled

1 tomato, chopped

½ onion, chopped

1 potato, boiled and cut in cubes

1 cup spinach or kailan leaves, cut

½ red pepper, diced

1 teaspoon cumin seeds

2 teaspoon Indian biryani masala

4 tablespoons olive oil

Salt to taste

Heat oil in a pan. Add the cumin and onions and cook till onions being to turn brown. Add the tomatoes along with the biryani masala and cook for a few minutes on medium flame till the tomatoes are tender. Stir in the remaining vegetables and ¼ cup of water. Cook covered for a few minutes till the vegetables are steamed but don’t lose their crunch. Now stir in the rice and salt and cook on high flame for a few minutes till all the grains are well coated with the spices.

Remove from heat and serve with raita (spiced yogurt) and papadums.

Deliciously quick, perfect for an after work cook up!

Chicken & Okra in coconut milk

Shuchi June 19, 2011

“Dice and slice

Give the marinade a try,

Heat it up

And let it fry.

In goes the milk

Like clouds into the dark,

Simmer for minutes

Smell the sparks.

The flavors rise

Your sense they steal,

The stomach rumbles

It’s time for the meal!“

Ingredients

250 gm chicken breast, cut into pieces

1 potato, boiled and cut into cubes

½ onion, chopped

1 tomato, chopped

5-6 curry leaves

4 cloves of garlic, crushed

1 teaspoon ginger, chopped

1 cup okra, sliced

2 teaspoon coriander powder

½ teaspoon chili powder

½ teaspoon turmeric powder

1 teaspoon dry mango powder

½ cumin powder

2 red chilies, sliced lengthwise

2 teaspoon

4 tablepoons olive oil

½ cup coconut milk

Salt to taste

Mix all the dry spices and keep aside. Alternatively you can use 2 tablespoons of any mixed Indian spice that you get at your supermarket.

Marinate the chicken with the okra, tomatoes, onions, garlic, ginger, chilies and mixed spices. Keep aside for 1 hour.

Heat oil in a pan. Add the curry leaves and let them splutter for a few seconds. Now add the chicken with the marinade. Cover and cook on medium flame till the chicken pieces are cooked. Stir in the coconut milk, salt and some water. Let it simmer on medium flame for around 10-12 minutes till the liquid begins to thicken. Now add the potatoes and cook for another few minutes.

Remove from heat and serve immediately with some steamed rice and stir fry vegetables.

Morning Glory with Garlic

Shuchi June 6, 2011

“In the wet market

I saw this leaf,

Calling out loud

Through it’s color green.

Washed and chopped

Garlic’s friend,

A quick stir-fry

With crunchy blends.

On my table

A five minute deal,

A perfect end

To a weekend meal.”

Ingredients

100 gm bunch of Morning Glory (Kangkung)

5-6 cloves of garlic, chopped

2 teaspoon soy sauce

1 teaspoon chili oil

1 teaspoon olive oil

Salt to taste

Heat a pan with the olive oil and chili oil. When hot, throw in the garlic and let it brown. Stir in the morning glory, soy sauce and salt and toss on high heat for a few minutes. Once the leaves wilt, remove from heat and serve immediately. That’s all there is to it!

Complete when served with thai steamed rice, but also a healthy crunchy meal on its own!

BBQ Chicken Fajitas

Shuchi June 4, 2011

“Smoky with a tang

Vegetables and meat,

This rolled up meal

Makes me feel complete.

I toss it around,

And wrap it up quick

Take a bite large

And my fingers, lick.

Food on the go

Or for a weekend home,

With a Fajita by my side

I’m never alone.”

Ingredients

For the Chicken

250 gm chicken breast, cut into strips

¼ cup onions, sliced lengthwise

½ cup mixed peppers (green, red & yellow), cut lengthwise

1 red chili, chopped

2 tablespoons olive oil

2 tablespoons BBQ sauce

4 cloves of garlic, crushed

1 teaspoon fresh ginger, grated

Salt & pepper to taste

For the Tortillas

½ cup flour

½ cup wholewheat flour (atta)

½ teaspoon baking soda

¼ cup boiling water

½ cup milk

a pinch of salt

For Garnishing

2 tablespoons salsa

1 teaspoon mayonnaise or sour cream

Fresh chopped onions & coriander

Tortillas: Mix all the ingredients and work into a smooth dough. You can add extra water if the dough is too try. Once smooth, divide into 6-8 equal portions, and roll them out into really thin 4-5 inch rounds.

Heat a pan. Put the tortilla on and cook for approx 2 minutes on each side or till it just begins to brown. Be careful not to overcook or the tortilla will become hard.

Chicken: Heat oil in a pan. Fry the onions, ginger and garlic till onions are golden brown. Add the chicken and stir-fry on medium till it’s fully cooked. Add the remaining ingredients and toss together on high flame till chicken strips become a little crisp and start to brown.

Remove from heat, wrap in a tortilla, and serve immediately. Garnish with 1 teaspoon salsa, a dollop of mayonnaise/sour cream, onions and coriander for a quick crunchy treat!