Coconut Rice Pudding

Shuchi June 26, 2011

“I thought

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Ready in minutes

And need not a bake.

Strumming with flavor

Indian and sweet,

Not chocolaty enough to

Make you jump off your seat.

A layer of crunch

Another of milk & cream,

Spoonfuls of home

A memorable dream.

Thus this birthday

Dessert on a hunch,

Was designed to bring a smile

On the one I love much.”

Ingredients

For the kheer (pudding)

½ cup white rice

1 cup full cream milk

150 gm coconut milk

2 tablespoons brown sugar

For the pudding layers

2-3 digestives biscuits

2 teaspoons unsalted butter

4 pieces of chocolate, grated

Fruits for garnishing

In a deep pot, bring to boil the milk and coconut milk. Add ½ a cup of water to this, along with the rice and sugar and cook on medium-low flame till the rice is fully cooked. Keep stirring so the rice doesn’t stick to the bottom of the pot. Once the rice is cooked, mash half of is using a spatula, and cook till most of the liquid has evaporated. Remove from heat and chill for 4-5 hours.

Crush the digestives and mix with the unsalted butter. (Melt it if it’s too solid to mix). Divide the biscuit mixture into 2 parts. Take a dessert cup or glass and press the mixture at the bottom. Fill the rest of the cup with the rice pudding. It should be quite thick by now and settle in quite easily. Top with grated chocolate and fruits (if desired). Chill for another hour and it’s ready to serve.

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.

Chocolate Lava Cake

Shuchi June 19, 2011

“From the top

It flows down,

Chocolate goodness

Creamy and brown.

An explosion

Of sweetness warm,

A treat special

From dusk to dawn.

A spoonful

Hot & cold in one,

This volcanic dessert

Has match none.”

Ingredients

1 egg

1 ½ tablespoons flour

1 tablespoons fine brown sugar

12 pieces of dark chocolate (70% cocoa)

4 pieces of regular cooking chocolate

25 gm unsalter butter

¼ teaspoon baking powder

Boil water, and melt the chocolate and butter over the water. This prevents it from crumbling and makes a smooth chocolate paste. Keep aside to cool.

Beat the sugar with the egg till fluffy. Add in the chocolate and mix well. Then add the flour and baking soda and fold in till the ingredients are well mixed. The mixture will be thick and smooth. It shouldn’t be flowy.

Grease a ramekin, and coat it with flour. Put the cake mixture in- about 3/4^th full. Bake at 225 degree centigrade for 5-7 minutes. Make sure not to bake it for any longer as the outside has to form a crumb and inside has to remain gooey. That’s it- there is seriously no rocket science here!

Serve with ice cream for a quick delish treat.

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!

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!

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!

Raspberry Mint Pimm-ellini

Shuchi May 17, 2011

“A splash of red

Swirls in the green,

It’s like December

With summer in-between.

Bubbles of sweet

Tangy with mint,

It’s the whole deal

Not just a hint.

Refreshing & cool

Snowman in my head,

I hear the bells ring

And hit the bed.”

Ingredients

1 bottle Champagne/Prosecco/Sparkling wine, chilled

1 cup fresh raspberries

½ cup mint leaves

½ cup Pimms

1 teaspoon honey

Sprite to taste

Ice cubes

Muddle the mint leaves with the raspberries and honey. Combine with ice and Pimms and shake it up well in a cocktail shaker. Pour into a martini glass, filling it 1/4^th. Top with bubbly and sprite. Garnish with mint and raspberries and serve immediately! A pure heat cheater (and quite potent!)

Alternative: Freeze the drink, and then churn it in a blender to serve a smoothie version!

Baked Chicken Meatballs with Balsamic Peperonata

Shuchi May 17, 2011

“Born from a mince

Shaped by hand,

This is the story

Of a meatball bland.

Off he rolled

From plate to plate

In search of a perfect

Meatball soulmate.

Some had onions,

Some other meats,

No one else

Was quite as neat.

Till he landed

In this oven of mine,

Where a plump damsel

Waited in line.

At 175 degrees

Hot and steamy,

With perfumed seasoning

And core creamy.

The bland meatball

Mesmerized by sight,

In an attempt to please

Spiced up his life.

Ah, opposites attract,

Don’t call it lame,

For no two meatballs

Are ever the same!”

Ingredients

For the Peperonata

1 cup sliced mixed peppers (yellow, orange, green, red)

¼ cup peas

¼ cup corn kernels

½ cup snowpeas, halved

1 teaspoon garlic ginger paste

2 teaspoons balsamic vinegar

1 tablespoon olive oil

Salt & pepper to taste

For the Meatballs

250 gm minced chicken

6 cloves of garlic, crushed

1 teaspoon ginger, diced

½ onion, finely chopped

1 tablespoon parmesan cheese, grated

2 tablespoons breadcrumbs

2 tablespoons salsa or tomato paste

1 tablespoon thick yogurt

1 teaspoon curry powder

½ teaspoon chili flakes (or fresh chilies)

2 teaspoons fresh basil, chopped

2 teaspoons fresh coriander, chopped

2 tablespoons olive oil, separate in 2 parts

Salt & pepper to tastes

For the Peperonata

Heat oil in a pan. Add the onions and garlic ginger paste and sauté till the onions turn brown. Add the remaining vegetables, salt, pepper and the balsamic vinegar and cook on high flame till the vegetables are partially tender (ensure the vegetables aren’t overcooked or they’ll become a mash). Remove from heat and keep aside.

For the meatballs

Pre heat the oven to 175 degree C.

Heat 1 tablespoon oil in a pan. When hot, add the onions, garlic and ginger and stir till the onions turn brown and transparent. Keep aside to cool.

Combine all remaining ingredients for the meatballs in a dish. Once cooled, add the sautéed onion mixture and mix well. Make into 8 small balls and place on a greased oven dish. Coat a little oil on top of each meatball and place in the oven. Cook for 10-15 minutes or till the meatballs change colour and chicken is cooked.

Garnish with dollop of mayonnaise, and serve immediately with balsamic peperonata!

Linked to the Hearth and Soul Blog Hop

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.

Better than Salad

Shuchi April 24, 2011

With my hands bare,

The scents cut through

The breeze in my hair.

Colors of the rainbow

In this salad of mine,

With a drizzle sour

And ingredients fine.

Crisp like tomorrow

Lush like lovers sweet,

This mixture from heaven

Will make you skip a beat.”

Ingredients

1 packet baby spinach leaves or rocket

2 tablespoons fresh goat cheese

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

2 tablespoons corn kernels

½ apple, sliced

¼ cup fresh raspberries

½ cup cherry tomatoes, halved

1 tablespoon almonds or walnuts, chopped

1 small bunch fresh mint leaves, chopped coarsely

1 tablespoon olive oil

2 tablespoons lemon juice

1 tablespoon honey

¼ teaspoon dry thyme

In a cup, mix the lemon juice, honey, olive oil, thyme, salt and pepper. Heat it a little if the ingredients aren’t mixing well. Refrigerate for 15-20 minutes.

In a bowl, mix all the salad ingredients (except ½ the goat cheese and nuts) with the dressing. Give it a good toss. Sprinkle the remaining goat cheese and nuts on top and serve fresh. Colorful and crisp!

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!

Masala Devilled Eggs

Shuchi April 22, 2011

“Sit up, beware

The devil’s come to town,

Red, yellow in rage

Supporting a frown.

White marble shells

Enveloping the evil eye,

One bite, ah addiction

It’s a curse for life.”

Ingredients

For the eggs

2 hard boiled eggs

1 teaspoon mayonnaise

1 tablespoon mashed potatoes [optional but a great use of leftover mash]

2 teaspoons tomato chutney (see below)

1/2 teaspoon red pepper flakes

1 tablespoon grated cheese [gouda or cheddar]

Salt & pepper to taste

For tomato chutney

1 teaspoon olive oil

1 medium plum tomatoes, diced

1/2 red onion, sliced lengthwise

1/4 teaspoon mustard seeds

1 small bay leaf

1/2 teaspoon cumin

1/2 teaspoon curry powder

1 teaspoon fresh coriander, roughly chopped

Salt, pepper to taste

Make the chutney: Heat 1 teaspoon olive oil in a pan. Add the bay leaf and mustard seeds and cook till they begin to splutter. Stir in the onions, and sauté till they turn translucent. Finally add tomatoes, along with all the dry spices and cook till the tomatoes are tender and oil begins to separate from the mixture. Mash any big chunks with a spatula, remove from heat and discard the bay leaf. Keep aside to cool.

Cut the eggs in half, remove the yolks and mash them a bowl. Mix all the ingredients for the eggs with the yolks. Beat well into a paste and put it back into the egg hollows, Spring some cheese on top and grill at 180 deg C for 5-6 minutes. Garnish with fresh coriander and serve hot.

PS - It's worth using a pastry bag to put the mixture back in the hollows. It instantly makes the eggs look party-worthy. I, clearly, was too eager to eat them!

Salmon Fillet w/Spicy Butter Sauce & Peri-Peri Mash

Shuchi April 19, 2011

“A Salmon,

Swimming up the river,

Crowned in orange

And glistening silver.

The same Salmon

Silly as a bell,

Caught in a fisher’s net

Oh! what the hell.

Cold, lifeless

No glam, no wow,

May as well cook it

And eat it now.”

Ingredients

For the Salmon Fillet

1 Salmon Fillet, 150-200gm

3 tablespoons olive oil

½ teaspoon black pepper

4 cloves, 2 crushed 2 whole

Salt to taste

For the Butter Sauce

6 tablespoons salted butter

2 gloves of garlic, crushed

½ teaspoon grated ginger

2 red chilies, diced

2 teaspoon lemon juice

½ teaspoon dried parsley

Salt to taste

For the Mash

2 potatoes, boiled

¼ cup milk

3 tablespoons butter or margarine

3 tablespoons peri-peri sauce

1 teaspoon Indian chat masala

Salt & pepper to taste

Marinate the Salmon in 1-tablespoon olive oil, salt and pepper and refrigerate for 2 hours.

To make the sauce: Heat the butter in a pan. Once melted, add lemon juice (or 1 teaspoon white vinegar), ginger, garlic, salt and red chilies and simmer on low flame for a few minutes. Remove from heat.

To make the mash: Mash the boiled potatoes in a pan. Stir in the rest of the ingredients and blend till the mixture is creamy and smooth.

To make the fillet: Heat 2 tablespoons olive oil in a pan. Place the salmon fillet (skin side down) and turn the flame to medium. Cook for approx 5 minutes each side, depending on your preference.

Alternatively, preheat oven to 175 degree C and bake the fillet for 8-10 minutes, carefully turning it in between so it’s evenly cooked on both sides.

Place some mash on a plate. Put the fillet on top and drizzle the lemon butter sauce over it. Serve hot with a side salad or steamed vegetables.

Pepper Chicken Stir Fry

Shuchi April 18, 2011

“When chicken tikka

Misses the menu,

And eyes familiarize

With names so new,

Don’t fret and cry

And go all blue,

When in China

Stir as the Chinese do!”

Ingredients

For marinade

4 skinless, boneless chicken breast pieces

½ green pepper, chopped

½ red pepper chopped

½ onion, diced

1 red chili, chopped

4 cloves of garlic, crushed

1 teaspoon black pepper, coarsely ground

½ teaspoon corn starch

1 tablespoon olive oil

A pinch of sugar

Salt to taste

For cooking

1 tablespoon olive oil

½ teaspoon garlic ginger paste

2 teaspoons dark soy sauce

½ teaspoon fish oil

Marinate the chicken in the in all the ingredients of the marinade and refrigerate for 5-6 hours.

Heat oil in a pan. Add the garlic ginger paste and sauté on high flame for a few seconds. Add in the marinated chicken, and stir in the soy sauce and fish oil. Cover and cook on medium flame till the chicken is tender. Turn flame to high and braise till the chicken looks crisp.

A great cocktail snack on it’s own!