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!

Cherry Coconut Frozen Yogurt with Cherry Jam

Shuchi August 20, 2011

“All alone

With my iPhone,

Need a quick

Sweetness fix,

Not fatty & fried

But tested and tried,

Of fruits bright

Summer in every bite,

Yogurt is the trend

I have a new friend,

Go away iPhone

I am no more lone.”

Ingredients

For the cherry jam

2 cups fresh cherries, pitted

1 tablespoon ground brown sugar

1 teaspoon water

For the Frozen Yogurt

1 cup frozen yogurt

½ cup whole cream milk

½ cup coconut milk

½ cup cherry jam (made from above)

4 tablespoons ground brown sugar/honey

2 tablespoons fresh cream

¼ cup semisweet chocolate chips

Make the jam: Heat all the ingredients over medium flame and cook till most of the liquid has evaporated- approx 15-20 minutes. Mash the cherries as you go along, leaving a few bog pieces. The consistency should be semi thick and the mixture will become dark red and start sticking to the sides of the pan. To test if the jam is ready, put a small blob on cold water. It should immediately take a jelly like consistency.

Remove from heat and cool.

Make the frozen Yogurt- Bring to boil the milk, sugar and coconut milk. Once simmering, remove from heat and mix in the remaining ingredients, except the chocolate chips. Mix well, and put in the freezer for approx ½ hour. Use an aluminum or metallic bowl if possible, instead of plastic.

After ½ remove from the freezer. The sides should have started to freeze. Put the chocolate chips in. Use a spoon to whip up the mixture quickly, so as to let some air in, and freeze again. Repeat this process at least 6-7 times. As you go along you’ll notice the crystals reduce and the mixture starts to gain a creamier consistency. This is because of the air that get’s in every time we whip it.

The last time, let it freeze for around an hour. Remove and serve immediately with some cherry jam.

A sweet & healthy treat!

Alternative: if you have an ice cream maker, just freeze the mixture for 2 hours straight and then put it in the ice cream maker for around 20-25 minutes.

Brother Brownie

Shuchi August 15, 2011

“Think not dessert

But a bond strong & fair,

For well-being of he

Who is always there.

That grinning protector

You loved to fight with,

Dare you admit

That love them you did.

Of pillow fights

And pranks you play,

Never an ending moment

Much to the parent’s dismay!

So here’s to you brother

Boy you grew tall,

Forcing me to look up to you

Never letting me fall.

Brownies are a bribe

To keep my stand,

Of the one who gets pampered

And keeps the upper hand!”

Ingredients

150 grams (10-12 pieces) semisweet dark chocolate, chopped

8 tablespoons unsalted butter, cut into pieces

2 tablespoons unsweetened cocoa powder (I use Hershey’s) 3/4 cup brown sugar

1 teaspoon vanilla essence

3 large eggs

¾ cup all-purpose flour

¼ teaspoon salt

¾ cup white or milk chocolate chips -optional

¼ cup chopped nuts (cashew and almonds)- optional

Preheat oven to 180 degrees C (350 F). Grease a square or rectangular baking tray and keep aside.

Melt the chocolate and butter together in a bowl placed over a pot of simmering water (water bath). Remove from heat and stir in the cocoa powder and sugar. Once the mixture is a bit cool, stir in the vanilla essence and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt, nuts and chocolate chips (if using).

Pour into the prepared pan and bake for about 22-25 minutes, or until a toothpick inserted in the center comes out clean. Make sure not to over bake as we want the brownies to be moist and fudgy in the center. Cool completely before cutting into 4-inch squares. Serve with vanilla ice cream!

Note: These freeze very well and can be stored up to a few months!

Crack-a-snacks

Shuchi August 3, 2011

“Dress me up

With bows of colour

Spice me up

With incredible flavour.

Lying with pride

In the cookie jar

I befriend coffee

And drinks at the bar.

Sweet or savory

With cheese & thyme

A crunchy bite

For those silent times.”

Ingredients

2 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon fine salt

½ cup water

4-5 tablespoons olive oil

1 teaspoon dried thyme

1 tablespoon grated parmesan

Pepper to taste

Preheat oven to 200 degree C.

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

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

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

Aloo Parantha Wheels with Chili Chutney

Shuchi August 3, 2011

“I am a wheel

In circles I move,

Enveloping spices

In my groves.

Desi at heart

In a shape new,

In hope to have one

You have a few.

Potatoes & pickle

Mingle and sway,

Come get me

Before I roll away”

Ingredients

For the dough

2 cups whole wheat flour

½ teaspoon salt

2 cups warm water

For the filling

2 large sixed potatoes, boiled

¼ cup onions, chopped

½ teaspoon cumin seeds

1 teaspoon coriander powder

¼ teaspoon turmeric powder

½ teaspoon dry mango powder

1 teaspoon olive oil

Salt to taste

For the chili chutney

8 green chilies

1 small bunch of mint leaves

1 small bunch of coriander leaves

1 tablespoon lemon juice

Salt to taste

Others

Oil to cook

½ cup mango pickle

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

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

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

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

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

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

A truly Indian finger snack!

Cereal Crunch Truffles

Shuchi August 3, 2011

“Roly poly

Bumpity bump,

A sweet delicacy

With an unusual crunch.

Easy Peasy

In minutes made,

Escape for the fellas’

Before a date.

Melt swell

Quickly out of sight,

Can I truffle you

To give me a bite.”

Ingredients

200 gm bittersweet or semi sweet chocolate, cut into pieces

½ cup thick cream

2 tablespoons unsalted butter

½ cup chopped almonds and cashew nuts

1 tablespoon peach liqueur (you can also use rum, baileys, brandy etc)

3 tablespoons cereal, crushed-for coating. (I used Fruit n Fibre. You can also use Special k, Corn flakes, Coco crunch etc.)

Break the chocolate into pieces and put in a bowl. Now heat the butter and cream over medium heat till it begins to simmer and just comes to boil. Remove from heat immediately and pour over the chocolate pieces.

Mix the chocolate continuously till all the pieces have melted and the mixture is smooth and creamy. Add the nuts and liqueur and mix well.

Cover and cool the mixture for 7-8 hours or overnight till it is firm enough to be shaped.

Scoop out 1 teaspoon of the mixture, roll into small balls and immediately coat with crushed cereal. Do this with all the chocolate mixture.

Refrigerate and serve with a glass of wine!

(Truffles can be stored for a few weeks or frozen for up to 2-3 months)

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

“Out peeps Mac

With a cheesy grin,

As though some reward

He did win

A 2-in-1 smile

Of weekend jest,

In a roll of spring

At it’s best

Comforting and coy

They together take pride,

In bringing out

The child inside.”

Ingredients

Mac & Cheese:

1 cup macaroni, boiled

1 cup grated cheddar cheese

1 cup full cream milk

1 tablespoon softened butter

3 tablespoons flour

Salt & pepper to taste

Spring Rolls:

6 spring roll pastry

Oil to fry

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

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

Serve immediately with chili sauce. A perfect Sunday indulgence!

Mixed Peppers and Yogurt Chicken Tikka

Shuchi July 2, 2011

“Marinate em all

With ingredients new,

Chill it good

And do chores few.

As the clock

Goes tick tock tick,

The wonders of time

Create the zing.

Seasoning deep

With a relish tang,

Nothing like a tikka

For that hunger pang.

Out and in

Fridge to oven hot,

This my friends

Is love in a pot.

Ingredients

250 gm chicken breast, cut into strips

½ red pepper, diced

½ green pepper, diced

2 cloves of garlic

1 teaspoon ginger

2 tablespoons thick greek yogurt

½ teaspoon freshly ground pepper

1 teaspoon oil

Salt to taste

Oil for frying

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

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

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

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

Spicy Rice (Biryani) Balls

Shuchi July 2, 2011

“ From the lanes

Of Hyderabad city,

To my kitchen

Savor the spicy,

Flavors of this dish

Authentically with meat,

My twisted version

Hopefully just as neat,

Rolled up to

Bite size pops,

Different from

Those in Indian shops,

The condiments rich

Traveled the land,

And brought Biryani

In the palm of my hand.”

Ingredients

For the rice

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

½ cup green and red peppers, finely chopped

¼ cup fresh peas

¼ cup onions, finely chopped

½ cup tomatoes, diced

2 red chilies, sliced

1 teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon, turmeric powder

½ teaspoon dry mango powder

1 teaspoon cumin powder

2 tablespoons olive oil

Salt to taste

To finish

½ cup flour

2 tablespoons grated parmesan

Oil to shallow fry

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

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

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

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

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

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!

Coconut Rice Pudding

Shuchi June 26, 2011

“I thought

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!