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.

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.

Eggless Banana Mocha Marble Cake

Shuchi October 15, 2011

“Eggs smell

A fact from hell,

But hey, bananas &

Chocolate, go so well

Mix it up

And bake it for fifteen

A fruity treat

Neat & clean.”

Ingredients

2 ripe banana

1/2 tsp vanilla essence

1 cup flour (Maida)

1/2 cup ground brown sugar (I don’t like my cakes too sweet, but if you make

this 3/4 cup)

4 tbsp honey

1/3 cup olive oil

2 tsp baking soda

1 tbsp instant coffee powder

1 tbsp baking cocoa (unsweetened)

1 pinch of salt

Some chocolate chips

Mash the bananas well. Sift the flour and baking soda and add to the bananas. Now mix in the remaining ingredients- except the coffee and cocoa and mix well. Do not overmix. The consistency will be like thick batter. Separate half the batter and mix the cocoa and coffee in it. Keep aside.

Grease a baking tray and add a spoon of the plain mixture, followed by a spoon of the mocha mixture. Mix slightly so there appear ribbons of different colours but make sure you do not blend it into a homogenous mixture. Sprinkle some chocolate chips on top

Pre-heat the oven to 190-200 degrees C. Bake the cake for 15-20 minutes, or till a toothpick inserted in the center comes out clean.

Serve hot with coffee! Mmmmm…

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!

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!

Mac & Cheese Spring Rolls

Shuchi July 11, 2011

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“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!

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.

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!

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.

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!

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!

Ginger, Sprouts & Corn Fried Rice

Shuchi May 29, 2011

“Once upon a time

There was rice, brown & old,

And 3 friends cunning

Corn, Sprouts and Ginger gold.
Bored in the refrigerator
They jumped into the bowl,
Where Mr Rice lay quiet
Searching his soul.

In jumped the Onions
And Oils from nearby,
To save the Mr Rice
And his oh-so-loud cry!
Curses and fights
They punched and cried,
But no one could prevent
Mr Rice from getting fried.
After hours of chaos
Friends they became not,
But they did devise this famous
Dish in a pot.”

Ingredients

½ cup brown rice, boiled

2 tablespoons onions, finely chopped

2 teaspoons fresh ginger, grated

2 tablespoons lentil sprouts (green lentils)

2 tablespoons corn kernels

2 teaspoons, light soy sauce

1 teaspoon olive oil

½ teaspoon sesame oil

½ teaspoon chili oil (or olive oil infused with fresh chilies)

Salt to taste

Heat olive oil in a pan. Add the ginger and onions and sauté till the onions turn transparent and start to brown. Mix in the sprouts and corn and sauté for another minute. Now add the rice, soy sauce, sesame oil, chili oil and salt. Stir on high flame for a few minutes till the rice is well coated with the soy. Remove from heat and serve immediately.

If you’re a fan, break an egg on top or serve with a side of friend or scrambled eggs.

A great way to use left over boiled rice!

Wheat Gnocchi with Spicy Pepper Sauce

Shuchi May 29, 2011

“Acting rather fresh

While being rolled,

You slip through my fingers

As I try and get a hold.

Splash! a jump into water

You float to the top,

Seasoned with sauces

And easy to pop.

Melt in the mouth

You give my taste a song,

Potato in a dumpling,

Oh how can you go wrong!“

Ingredients

For the Gnocchi

1 cup whole wheat flour (atta)

1½ potatoes (large), boiled

1 egg

For the sauce

1 cup mixed peppers (red/green/yellow), finely chopped

4 tablespoons olive oil

6 garlic cloves, finely chopped

1 green chili, chopped

1 tablespoons grated cheddar cheese

1 tablespoon canned tomato paste

½ teaspoon red chili flakes

½ teaspoon dried basil

Salt & pepper to taste

Coriander to garnish

To make the Gnocchi: Peel the potatoes and mash them using a fork. Make sure there are no large pieces left. Break an egg and mix it well into the potatoes. Slowly add the flour and work your way into the dough using your hands. Potatoes have a lot of water content, so make sure no additional water is added to make the dough. Keep kneading the mixture till it is smooth, homogenous and can be rolled. Add more flour if needed, or if the mixture is still wet. The quantity of flour can differ due to different sizes of potatoes used.

Once kneaded, break the dough into 5-6 equal sizes. Roll out each part into a thin long pastry, and cut into 1 inch small pieces using a knife. Do this for all the parts. Keep the pieces flat on a greased or floured plate so they do not stick to each other.

Boil 3 cups of water and 2 tablespoons salt in a pot. Add the raw gnocchi pieces to it and stir so they do not stick to each other. Gnocchi cooks very quickly, so once the pieces float to the top, it’s cooked. Remove from the pot and keep aside.

(You can also freeze the pieces of uncooked Gnocchi and store them up to 2 months. To use, simply drop the frozen pieces into boiling water and cook as above)

To make the sauce: Heat oil in a pan. Add the garlic and cook till its brown. Stir in the peppers, green chili, chili flakes, salt and pepper and cook on medium flame till the peppers are tender and start to brown. Add the tomato paste and basil, mix well, and cook for another few minutes, or till the tomato is cooked. Remove from heat.

Put 10-12 pieces of gnocchi in a plate. Pour 2-3 tablespoons of sauce on top. Garnish with cheddar and fresh coriander.

This recipe is linked to the Hearth & Soul Hop #51

Dal and Cabbage fry in Wholewheat Tarts

Shuchi May 18, 2011

“Summer is here

Too hot to eat,

Wish there was a shortcut

To a feast.

A lazy peoples meal

That needs not much,

A pop in the mouth

Kind of lunch.

With a fan in one hand

I thought,

Oh! let me put my

Meal in a pot.

Thus I pleased

Those slothful few,

They ate their lentils

And the bowl too.”

Ingredients

For the Tart

1 cup wholewheat flour

½ cup warm water

2 teaspoons olive oil

1 teaspoon carom seed powder (ajwain)

Salt to taste

For the filling

1 cup green, red of yellow lentils, boiled (you can even mix them up in equal proportions for a healthy & colorful variation!)

2 teaspoons garlic paste

1 teaspoon ginger, finely chopped

½ cup onions, cut lengthwise

½ cup tomatoes, chopped (or canned tomatoes)

1 teaspoon cumin seeds

1 cup cabbage leaves, chopped

½ green pepper, diced

A ping of asafetida powder (hing)

2 tablespoons olive oil

Salt and chili to taste

Make the Tart:

Pre heat the oven to 200 degree C.

Mix all the ingredients and knead into a smooth dough, taking care its not too soft or wet. Divide the dough into 4-5 portions, and roll out a 3.5-4 inch circles from each. Grease a muffin or cupcake mould and press the rolled out dough into each cavity, pressing down the edges to create a shell. Grease the dough all over slightly with a brush. Place in the oven for 15-20 minutes. Once the dough has set and partially cooked, you should be able to pull out the shells without spoiling the shape. Pull out each shell and turn it over so the it cooks evenly on both sides. Bake for another 10-15 minutes, or till the crust has completely cooked.

Remove from the oven and cool.

Make the Filling:

Boil the lentils in 1 cup of water along with the onions and tomatoes. Drain any excess water once boiled, and keep aside to cool.

In a pan, heat some oil and add the cumin seeds, garlic and ginger and cook till the seeds begin to splutter. Mix in the cabbage and peppers and stir on high flame for a few minutes till the vegetables start to brown, but are still crisp. Add the lentils, asafetida powder, salt and chilli and stir on high flame till the mixture is completely dry and begins to look pasty. Remove from heat.

Fill approximately 3-4 tablespoons of the filling into the tarts. Finish with a sprinkle of lime juice and chopped coriander. A wholesome meal on it’s own!

Wholewheat Lentil Roti with Paneer Chutney

Shuchi May 18, 2011

“Mother taunts, make haste

Alas, another pile of waste,

Craft the food, mix and match

A little of this, and a lot of that,

Use yesterdays, and the day before

Fret not, if the clock strikes four,

Blend or puree, chop, burn, sizzle

Knead it out, splutter and fizzle

Grandma is hungry, help oh 4-leaf clover

Today’s menu, Meal-a-la-leftover!”

Ingredients

For the Roti (Flatbread)

1 cup wholewheat flour (atta)

1 teaspoon olive oil

1 cup yellow lentil (toor dal), soaked

1 tablespoon chopped onion

1 teaspoon garlic ginger paste

1 tomato, chopped

1 teaspoon salt

For the Paneer Chutney

1 cup fresh paneer, mashed (cottage cheese)

1 tomato, diced

½ onion, finely chopped

2 red chilies, chopped

1 tablespoon mango pickle (you can use any kind- I used ‘Mother’s Mango Pickle’)

½ cup mixed peppers-red, green and yellow, finely chopped

1 teaspoon olive oil

Salt to taste

(You can also add any other vegetables you fancy)

Make the Chutney:

Heat oil in a pan. Add the onions and chilies and cook till the onions turn golden brown. Add the other vegetables and cook covered on medium flame till all vegetables are tender and cooked. Mix in the Paneer and pickle and cook for another 1-2 minutes till all the ingredients are properly mixed. Remove from heat.

(For a meaty version replace Paneer with mince chicken or pork and cook for a few extra minutes till the meat is tender. For a vegan version leave out the Paneer altogether.)

Make the Rotis:

Boil the lentils with onions, tomato, garlic, ginger and salt. Add excess water so that it’s not too dry. Keep aside to cool. (Alternatively you can use any left over dal that is not being consumed!)

Mix the flour and lentils and knead into a smooth dough. Do not add any extra water. If dry, add some extra lentils.

Divide the dough into 8 small balls and, with a rolling pin, roll them out into 3 inch round pastries.

Heat a pan and cook the pastry on both sides. You can apply a little olive oil to both sides while cooking to keep them soft. Remove when both sides look crispy and golden brown.

Serve hot with the chutney- a snack or delightful brunch!

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!