Chinese Dumplings

Shuchi February 6, 2011

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“Crush and chop it

Mix and pocket,

Sizzle and steam

The meat so lean.

Spices so fresh

In a floury mesh,

In one you pop

And repeat from the top.“

Ingredients

For the filling

250 gm minced chicken (or pork)

1 cup finely chopped cabbage

¼ cup peas

¼ cup chopped green peppers

2 chilies finely chopped

1 tablespoon fresh ginger garlic paste

3 teaspoons dark soy sauce

1 teaspoon white vinegar

1 teaspoon sesame oil

Salt to taste

For the covers (alternative: use ready dumpling wrappers)

1 cup all purpose flour

½ cup warm water

1 teaspoon oil

Mix all the ingredients for the filling and keep aside for 30 minutes. Knead soft dough from the ingredients for the covers. Make sure it’s not too wet. Roll out 8-10 rounds with a rolling pin, approximately 2 inches each and not too thick.

Hold the rounds in the palm of your hand, put one teaspoon of filling in the center and fold up in a half moon shape. Steam for 10 minutes. Serve with sautéed vegetables.

Note: You can use a steamer or a rice cook if you have one. Alternatively, grease and put a porous plate or sieve over a pot of boiling water, cover and steam using that. For a veg version, replace chicken with paneer (cottage cheese) or firm tofu.

Chicken Kathi Rolls

Shuchi February 6, 2011

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“A snack or a meal

A quick hangover bite,

This happiness in a roll

Speaks from the inside”

The Mexicans wrapped it

And so did the Turks,

But when Indians strike

The danger of addiction lurks...”

Ingredients

For the filling

4 skinless, boneless chicken breast pieces

1 cup chopped red onions

½ cup chopped green peppers

2 tablespoons thick yogurt

1 teaspoon grated ginger

1 teaspoon garam masala

1 teaspoon coriander powder

½ teaspoon amchoor or dry mango powder

2 tablespoons olive oil

Salt and chili to taste

For the wraps

1 cup maida (flour)

½ cup milk

4 tablespoons olive oil

½ cup warm water

Salt to taste

Others

6 lettuce leaves

½ onion cut lengthwise

1 teaspoon chat masala

Wraps: Knead a soft dough from all the ingredients for the wraps. Keep aside for 30 minutes. Divide the dough into 6-7 equal portions. Roll out each portion into a round (chapati)-not too thin otherwise it will become hard after cooking. Cook each chapati lightly on low flame on both sides, applying oil while doing so. Make sure they remain light brown in color and don’t overcook otherwise they will harden. Keep aside.

Filling: Heat oil in a pan. Saute the onions and ginger till the onions are transparent and start turning brown. Add the rest of the ingredients, except the yogurt, and mix well. Add some water, cover on medium heat and cook for 5-6 minutes or till all the chicken pieces are cooked. Add the yogurt and sauté on high heat till all the liquid is dry. Remove from heat. (You can do the exact same thing with Paneer (cottage cheese) to make a veg version)

Take a wrap. Spread a lettuce leaf followed by 2 tablespoons of the chicken. Top with some raw onions and sprinke a pinch of chat masala. Roll into a wrap and hold together with a toothpick. Serve immediately with mint chutney.

Macaroni Bake

Shuchi February 6, 2011

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“In elementary school

We learn our A,B,C’s,

In cooking school

It starts with mac and cheese.

But if you no young ‘un have

This is what it takes,

To turn that devious dish

Into a greener bake.“

Ingredients

For the white sauce

2 tablespoon butter

2 tablespoon flour

1 cup milk

Salt to taste

For the bake

½ tablespoon butter

1 cup macaroni, boiled

½ cup chopped mushrooms

½ cup mix of frozen peas, corn, beans and carrots

¼ teaspoon oregano flakes

2 tablespoons grated cheese

¼ teaspoon crushed dried red pepper

2 tablespoon chopped onions

1 teaspoon chopped parsley

Salt and pepper to taste

White sauce: Melt 2 tablespoons of butter in a saucepan over low heat. Blend 2 tablespoons of flour into the melted butter and add salt. Cook over low heat, stirring, for 4 to 5 minutes so it does not form any lumps. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly over low flame, until smooth and thickened.

Melt ½ tablespoon of butter in another pan. Add the onions and sauté till they become transparent. Now add the mushrooms, parsley, oregano, red pepper flakes, salt and pepper, along with 2 teaspoons of water. Cover on low heat and let it simmer till the mushrooms are cooked. Add the frozen veggie mix and toss. Make sure any remaining liquid is dried off before removing it from the heat.

Mix the macaroni, the mushrooms and the white sauce in a baking dish. Sprinkle the grated cheese on top and grill in an oven at 200 degrees C for 15 minutes, or till it begins to brown on the top. Serve hot with bread rolls and salad.

Apple Pear Martini

Shuchi February 2, 2011

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“Across the room

Our eyes meet,

Senses grow alive, acute

And I walk over to greet.

‘I noticed, I desire, I must’

I coyly say,

So I take her martini

And walk away…“

Ingredients

½ fresh apple, chopped (leave the skin on)

½ fresh pear, chopped (leave the skin on)

1 teaspoon chopped mint leaves

1 cup iced green tea

1 tablespoon honey

1 shot or 25ml of vodka

4 cubes of ice

Put all the ingredients, except the vodka, in a blender and mix well till it forms a coarse smoothie. Remove and mix with vodka. Serve immediately.

You can leave out the alcohol for a virgin martini……but what’s the fun in that eh!

Rajma (Kidney Beans) Kebabs

Shuchi February 2, 2011

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“A day of work

A couple of beers,

Hunger strikes

In the center sphere.

Soft and rare,

A snack mean

Who could’ve known

It’s plan ol’ kidney beans”

Ingredients

For the patties

1 cup kidney beans, boiled and mashed

½ cup potatoes, boiled and mashed

1 green chili finely chopped

1 teaspoon grated ginger

2 cloves of garlic, crushed

1 teaspoon amchoor (dry mango powder)

¼ teaspoon chana masala

¼ teaspoon coriander powder

¼ teaspoon garam masala

1 teaspoon corn starch

½ cup breadcrumbs

Salt to taste

Others

Oil to fry

½ teaspoon chat masala

Fresh coriander to garnish

Mix all the ingredients for the patties in a bowl and mix thoroughly. Keep aside for 5-7 minutes. Make 8 round patties of 2 inches each. Heat oil in a pan and shallow fry till they are golden brown on both sides. Sprinkle chat masala on top, and garnish with fresh coriander.

Serve with mint chutney and salad.

Egyptian Salad

Shuchi February 2, 2011

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“Green, yellow, red

A crunch and a twist,

This herbaceous meal

Is on top of my list”

Your poet begs,

Go on, try a pound,

For this medley of greens,

Is a salad profound.”

Ingredients

For the salad

1 chopped green pepper

1 chopped red pepper

1 chopped yellow pepper

1 cup snow peas

½ cup sliced red onions

1 cup broccoli flowers

1 baking potato

5 cloves of garlic, crushed

¼ teaspoon black pepper

¼ teaspoon dried parsley

2 tablespoons olive oil

Salt to taste

Freshly chopped parsley

For the dressing

2 tablespoons of yogurt

1 teaspoon honey

Olive oil for dressing

¼ teaspoon chili powder

A pinch of salt

Mix all ingredients for the dressing and keep aside.

Par-boil the potato. Leave the skin on and cut into slices, each ½ inch thick. @font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } Season with 1 teaspoon of olive oil, oregano, parsley, salt and pepper. Put into the oven (pre-heated to 150 degrees C) for 10 minutes, or till they are tender and brown. Lay out flat on a plate to cool.

Heat oil in a pan. Add the crushed garlic and sauté till its crisp and brown. Add the peppers, reduce heat and cover to cook for 2-3 minutes. Add the rest of the vegetables and toss on low heat. Add some water and a pinch of salt and cover on low heat. Let the vegetables steam for another 2 minutes. Make sure the vegetables don’t get too limp and retain their crispness. Remove from heat and spread over the potatoes.

Drizzle the dressing over the vegetables, making sure it reaches the potatoes. Garnish with fresh parsley and serve immediately. Can be eaten on its own or with some hot pita bread.

Vegan Cupcakes

Shuchi February 1, 2011

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“A mouthful of heaven

Dressed in sugary coat,

Rises to the occasion

And sheepishly gloats.

Covered in colors

It’s all set to win,

A king of desserts

Yet, no calories within!”

Ingredients

1 1/2 cups all-purpose flour

1 cup brown sugar

3 tablespoon coffee powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup olive oil

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

1 cup water

Preheat the oven to 175 degrees C. Lightly grease the cupcake moulds and keep aside.

Mix together the flour, sugar, coffee (leave this out altogether for plain cupcakes), baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until the consistency is smooth.

Pour the mixture into the cupcake mould (half full) and bake at 175 degrees C for 30 minutes. Pierce with a toothpick to ensure the cupcakes are baked till the inside. Remove from oven and allow to cool. Serve with a light tea or home made cappuccino.

Aloo Tikki Burgers

Shuchi February 1, 2011

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“Jack and Jill

Went up the hill,

To fetch a pail of water,

At the top they found

A potato burger mount

And became vegetarian after”

Ingredients

For the Tikkis

3 boiled potatoes, peeled and mashed

1 teaspoon amchoor (dry mango powder)

½ cup breadcrumbs

½ teaspoon coriander powder

¼ cup chopped onions

2 green chilies, finely chopped

1 pinch cumin powder

1 tablespoon oil

Salt to taste

Freshly chopped coriander to garnish

For the Mint Chutney

1 cup cleaned mint leaves (pudina)

½ cup coriander leaves

½ teaspoon amchoor (dry mango powder)

1 teaspoon lemon juice

Salt to taste

For the Burgers

1/2 cup oil to shallow fry the tikkis

1 teaspoon butter to toast the buns

4 lettuce leaves

4 tomato and onion slices

4 cheese slices (optional)

4 Burger buns

Tikkis

Heat oil in a pan. Add the chopped onions and sauté till they are golden brown. Add all other ingredients for the tikkis, except the breadcrumbs and fresh coriander. Mix well on low heat for 2 minutes. Remove from heat. Keep aside to cool.

Once cooled, mix the coriander and the breadcrumbs into the mixture, and make 8 patties of 2 inches each. Heat oil in a pan, and shallow fry the patties till golden brown on both sides.

Mint chutney

Add all the ingredients for the chutney in a blender and blend. Add some water (not too much) if it’s too dry, but make sure it remains pasty and not watery. Remove and keep in the refrigerator to cool.

Buns

Heat the butter in a pan. Cut the burger buns into 2 halves and lightly toast each halve both sides. Do this for all 4 buns.

Putting it all together

Put some mint chutney on one half of the burger bun, topped with a lettuce leaf, a slice of onion, a slice of tomato, a slice of cheese and the potato tikki. You can leave the cheese out if you want it to be healthier- it tastes just as good without it. Put the other half of the bun on top and your veggie burger is ready!

Serve with a glass of cold coffee.

Indian Cappucino

Shuchi February 1, 2011

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“Two sips of sunrise

As the day breaks,

A splash across the horizon

As the world wakes.

A moment bitter

Sweetened with all it’s worth,

Coffee must in fact be

My peace on earth”

1 teaspoon instant coffee powder (I used Nescafe)

1 teaspoon sugar

1/2 cup hot water
1/2 cup milk

Heat the milk and water in a saucepan till it just begins to simmer but not boil. Reduce heat and keep it warm at this temperature.
Mix the coffee and sugar. Add 1 teaspoon of the milk-water mixture to this and beat it fast for 5-10 minutes. It will change color to light brown and become pasty like batter. Pour the warm milk over this and fill to the brim. Delightfully simple and a complete indulgence!

Grilled Chicken

Shuchi February 1, 2011

This fella, fit and trim

Made a perfect date,

40 minutes to design & dress

Not a minute late.

So fret not my kitchen klutz

Your efforts will not go in vain,

For this grilled dish has

Effortless as it’s middle name!

Ingredients

3 tablespoon olive oil

4 slices of lemon

1 teaspoon lemon juice

½ teaspoon oregano flakes

½ teaspoon thyme seasoning

4 cloves of garlic, crushed

1 teaspoon grated ginger

Salt and pepper to taste

1 cup diced green, red and yellow peppers

4 skinless, boneless chicken breast pieces

Mix all the ingredients to create the marinade. Add the chicken pieces, toss and ensure they are properly coated. You can create small incisions in the chicken pieces so that it properly soaks the spices. Set aside for 20 minutes.

Pre-heat oven to 175 C. Transfer the marinated chicken to a greased oven plate, laying the chicken and vegetables flat on the surface. Grill for 10 minutes. Remove once, turn the chicken pieces and the vegetables and spoon some of the marinate on them so they sizzle. Grill again for 10 minutes. Remove chicken when pieces are tender and brown.

Serve with salad or mashed potatoes!

Masala Scrambled Eggs

Shuchi February 1, 2011

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“I see that anxiety

The laugh, the silent tease,

Yes, I can cook an egg

Even though the same I don’t eat.

Crack, mash, masala in

For an Indian twist you beg,

Can’t get enough?

Go break an egg”

Ingredients

(serves 2)

4 eggs

2 tablespoon chopped red onions

2 tablespoon chopped tomatoes

2 tablespoons finely chopped green peppers

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon chat masala

1 teaspoon olive oil

1/4 cup milk

Salt and pepper to taste

Chopped coriander for garnish

Beat eggs lightly with salt and pepper and keep aside.

Heat olive oil in a pan. Add the onions and stir till golden brown. Now add the tomatoes, garam masala and coriander powder. Mix well, cover and let it cook for a few minutes till tomatoes are tender. Add in green peppers and cover for another minute. Now add the eggs, constantly stirring so they break up and don’t settle. Add in milk and stir for another 30 seconds, or till they are just cooked but not too dry.

Remove from heat, garnish with coriander and chat masala. Serves well with Toast or Croissants.

Udon Stir Fry

Shuchi February 1, 2011

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“In goes the white and slippery

With a garden of greens,

Out comes a tantalizing dish

Healthy by all means.

Made to befriend a soup

A rule to which they abide,

I remove them from their comfort zone,

And present them stir-fried”

Ingredients

2 packets Japanese Udon Noodles

2 tablespoon light olive oil

2 teaspoon crushed garlic

1 teaspoon crushed ginger

½ teaspoon fish oil

2 teaspoon soya sauce

1 teaspoon white vinegar

1 cup chopped broccoli

1 cup of mixed green and red peppers

Salt to taste

Chill flakes

Heat olive oil in a pan. Add the ginger and garlic and sauté for a minute. Add vegetables, soya sauce, vinegar and fish oil (skip the fish oil and add some sesame oil instead for a veg version). Cover and let it sit for 5 minutes on medium flame till vegetables are slightly tender. Do not overcook the vegetables or they will turn into a mash. Add the noodles, salt and chilli flakes and cover for another 1 minute on low flame so the noodles absorb the flavors. Remove cover, sauté on high flame for 2 minutes till any liquid is dry, and serve hot.

A pinch of welcome

Shuchi February 1, 2011

When time is Leisure
But Leisure rare,
Put on those aprons
And cook to share.

Welcome to my Food Blog! I start this as as effort to post some of my culinary journeys, experiments, pictures, and perhaps even disasters.

Let you in on a secret: I plan to present my recipes in a unique way. How you ask? Well, I can't tell you everything now can I?

Watch this space...and stay hungry.