Monday, 31 August 2015

Taj Mahal Tea House Bandra


#Su's Food Venture..

Taj Mahal Tea House.... A perfect place to spend your lazy Sundays and Holidays ....


Few of the old bungalows in Bandra has been converted in to cafes and restaurants.. One of them which has opened up recently this month on St. John Baptist road is Taj Mahal Tea house... The place is huge around 3,500 square feet and the ambience is very cosy.. ideal for a lazy Sunday break fast or a brunch. You can visit the place with your family, friends or single... 



The interiors has a look of a charming old colonial house of a Maharaja..... with wooden celing and flooring.... Some portion of the walls are designed with Antique marbled tiles and antique furnitures kept all around the place. The place has a reading corner and WiFi connection.. and a cosy ambience to work, read and spend hours together without any one disturbing your privacy. You can comfort yourself in any corner as the area has been divided into many several small sections....




The Indian classical music follows with the ambience of the place and few musical instruments have been displayed. One of the instrument which has been displayed is the tabla used by Ustad Zakir Hussain as he is the brand ambassador of Taj Mahal Tea. Few of his pictures holds the pride position on the walls.


There is a take away sales counter from where you can buy tea and bread. 


   One of the menu card says all about different types of tea which is being served there like Saffron, Mint and Curry leaf iced tea,  Organic and Green tea, Chai smoothies and Chai lattes and a  filter coffee too. I loved there chilled Kashmiri saffron Chai latte... but a bit of sweetness could have been added in the latte, but no worries, I added  sugar to my taste. 


The other menu card says all about  food being served there right from breakfast, lunch, nibbles, high tea, sandwich, soups, salads, dinner and desserts.
Food is excellent and worth the price as a boutique restaurant,  although one of the item which I had there Homemade savoury waffle, sandwiched between Mediterranean vegetables, I felt was a bit overly priced as to the portion served.  


A  must have dish was Arabic fritter chaat with tamarind tulsi chutney... we ordered for a second plate. 



House made egg benedict and was another dish worth the try.  Rest of the dishes we had there and was also good was Belgian waffles with choice of apple compote, home made jam, chocolate, caramel sauce, honey or whipped cream, Parsi brun maska with homemade jam, Paneer and spearmint samosa with plum and kokam chutney,  Triple deck egg sandwich and Dhokla millefeuilles with asparagus, portobello mushroom and chickpeas ragout.

The people in the Tea House was very friendly and the service was very prompt. 


Wah Taj!!

Saturday, 29 August 2015

Chicken stuffed with Cheesy, Garlicky Corn Spinach served with Lemon, Garlic Sauce

Chicken stuffed with Cheesy, Garlicky Corn Spinach served with Lemon, Garlic Sauce

For the Stuffing
2 cups Spinach finely chopped
1 cup Corn boiled
2 tbsp Garlic Minced
1/2 tbsp Chilli flakes
1/2 cup Cheddar cheese grated OR Feta cheese
Salt to taste
1 tsp Olive oil

Method
Take a  wok, add oil, heat the oil. Add garlic, sauté it for few seconds.. Add the corn, spinach, salt and chilli flakes. Cook the spinach till all the water dries up. Cool the spinach. Coarsely grind the spinach... Some corn should remain whole. Add the cheese and mix it well.

Chicken
Ingredients
Take 6 Chicken breast
Salt to taste
1/2 tbsp Pepper crushed
1 tbsp Lime juice
Stuffing
2 tbsp Oil

Method
Marinate the chicken for an hour with all the above ingredients. Take a piece of the chicken breast. Slit the piece half way through. Spread the chicken piece on a chopping board, beat and flatten the chicken with a blunt knife. Take 2 tbsp of the stuffing at one end of the chicken. Roll the chicken with the stuffing. Chill the chicken for 10 minutes, drizzle oil on the chicken. Grill the chicken at 200 degrees for 15 minutes. Turn it and grill again for  15 minutes or till cooked and brown in colour.

For the Sauce
Ingredients
1 tbsp Garlic minced
6 small sweet bell pepper slit
4 Lime leaves
1 tbsp Lime juice
1/2 tbsp Oil
1/2 tsp Butter
Salt to taste
2 tbsp Gin (Optional)

Method
Take a pan, add oil and butter. Heat it, add the garlic, sauté it for few seconds... Add the gin and the gin will burn off (optional)... Add the lime leaves and small bell pepper. Add 1/2 cup water, lime juice ang salt. Let the sauce simmer. Add the grilled chicken and simmer for 2 minutes. Take the chicken and slice it into thick pieces. Arrange the chicken pieces and pour the sauce over the chicken. Serve it hot.

Red Velvet Cake with Almond White Chocolate Mousse Shots.......

Red Velvet Cake with Almond White Chocolate Mousse Shots.......
Red Velvet Cake
Ingredients
2 1/2 cups of All Purpose flour
2 tbsp Cocoa powder
1 cup of Caster Sugar
1 cup of Butter / Oil
1  tsp Baking powder
1 tsp Soda bicarbonate
1 cup or more Butter milk ( 1 cup milk + 2 tbsp Curd)
1 tsp or more Red colour
1 tsp Vanilla Essence

Method
Take a mixing bowl, add sugar and butter and beat it well till light and fluffy. Sieve the flour, cocoa powder,  baking powder and soda bicarbonate. Add half the flour and half butter milk and beat it. Add rest of the flour and butter milk till thick dropping consistency is  achieved. Add the colour and essence and mix it. If requires add more colour to get red colour batter. Grease a baking tray. Pour the batter in the tray. Bake the cake at 180 degrees celcius for 25 to 30 minutes in a pre heated oven.  Cool the cake and make crumbs of the cake. Keep it aside.

Almond White Chocolate Mousse
Ingredients
2 cups Whipping cream
1 cup grated White chocolate
1/2 cup Fresh cream
1 tbsp Veg Gelatine powder
1/ 4 cup Hot water
1 tsp Almond essence
2 tbsp Almond flakes

Method
Beat the whipping cream till soft peakes come. Take the cream and heat it up. Add the chocolate and mix it well till the chocolate dissolves. Take hot water in a bowl, sprinkle the gelatine powder , mix it till the gelatine dissolves. Add the gelatine to the chocolate and mix it, add the essence and almond flakes, mix it. Let the chocolate cool a bit, then slowly add it to the whipping cream and mix it. Keep it in the fridge till half set..

Red Velvet Cake with Almond White Chocolate
16 shot glasses
Red Velvet cake Crumbs
Almond White Chocolate Mousse
Almond flakes

Method
Take a shot glass. Fill 1/4 of the shot glass with cake crumbs. Mix the white chocolate mousse. Take a piping bag, add any big round nozzle, add the white chocolate mousse in the piping bag, fill up 1/4 of the  shot glass with the mousse on the cake crumbs. Fill up the remaining shot glass with cake crumbs. Press the crumbs to the level of the glass.  Add a blob of mousse on the top. Sprinkle the cake crumbs and almond flakes  on the mousse. Chill it and enjoy...

Friday, 28 August 2015

Happy Onam 2015 Instant Baked Vattayappam (Baked Rice Cake)

This Onam may the spirit of King Mahabali spread prosperity and Happiness to all.... I wanted to make some floral rangoli and celebrate the festival with sweets... I thought of this dish where it  should be traditional as well.. Instead of a cake base I made Instant Baked Vattayappam  (Baked Rice Cake) as a base and then decorated it with Coconut cream... Floral design on top of the rice cake... 



Instant Baked Vattayappam  (Baked Rice Cake)
Ingredients
2 1/2 cup Rice flour
1 1/2 tsp Dry Yeast
1/4 cup Luke warm Water
2 cup Coconut milk
1 Mashed Banana
1/2 cup Or more Sugar as per taste
1/4 tsp Salt
2 tbsp Raisins
2 tbsp Cashewnuts
1/4 tsp Cardamom powder

Method
Take  yeast, 1 tbsp sugar and lukewarm water in a mixing bowl. Keep it for 10 minutes or till it rises. In a separate mixing bowl,  add the coconut milk, sugar, salt and Cardomon powder, mix the ingredients well till the sugar dissolves. Add the liquid to the yeast, gradually add the rice flour and whisk it till no lumps remain. Add the mashed banana, raisins and cashewnut. Mix it well. The batter should be thick dropping consistency. Keep it for 10 minutes. Take a baking tin, grease the baking tin. Pour in the batter in the tin. Let it rest for 20 minutes in the baking tin. Bake at 180 degrees celcius for 30 minutes...

Thursday, 27 August 2015

Tawa Kaleji Masala

Tawa Kaleji Masala
Ingredients
500 grams Mutton liver cut into pieces
2 Onions Finely Sliced
1 tbsp Garlic paste
2 tsp Green Chillies chopped
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Cumin Powder
1 tsp Coriander powder
1 tsp Garam Masala powder
1 tsp Red chilli
1/2 tsp Pepper powder
1 tsp Dry Mango powder
2 tbsp Oil
1 tbsp Green coriander finely chopped
1 tbsp Lime juice
1 Onion Sliced for Garnishing

Method
Heat a skillet, heat oil. Add garlic and sauté it for few minutes. Add the liver, sauté it for 2 minutes. Add onion slices, cover and cook. Stir it occasionally. Cook for 5 minutes on low flame. Add turmeric powder, red chili powder, cumin powder,coriander powder, black pepper, garam masala powder and salt. Stir fry till the liver is cooked and the ingredients have combined well. Add dry mango powder and mix well.  Sprinkle chopped green chillies and chopped green coriander leaves on top. Add onion slices. Serve hot Tawa Kaleji with chapatti or paratha or pav.

Wednesday, 26 August 2015

Flattened Rice and Oats Thatte (Plate) Idlis

Flattened Rice and Oats Thatte (Plate) Idlis
Ingredients
2 cups thick Flattened Rice
1 cup Oats
1 Cup Urid dal
1/2 cup Rice
1/4 cup Grated Coconut
Salt to taste
Water Or Butter milk
Sesame Oil

Method
Wash and soak the dal and rice for 5 hours. Grind the dal and rice into a thick dropping consistency. Leave it overnight to ferment. Wash the flattened rice and add it into the batter, add oats, salt and coconut. Add water or buttermilk to get the right consistency of the batter. Keep it for 10 minutes.... If required add more water or butter milk.... as oats and flattened rice soaks up the liquid. Take small size plates, apply oil and pour the batter. Steam the idlis in a steamer. Serve hot with green tomato and garlic chutney and sesame and onion chutney....

Green Tomatoes and Garlic Chutney
Ingredients
2  big Green Tomatoes
4 Garlic cloves
2 or more Green chillies as per the taste
1/4 cup Coriander leaves
Salt to taste

Method
Grind all the above ingredients into a thick paste.
 

Sesame seeds and Onion Chutney
Ingredients
2 tbsp Sesame seeds
1 big Onion sliced
2 dry red Chillies
Salt to taste
1 tsp Sesame seed oil

Method
Take a pan, add oil, onion, red chillies and sesame seeds. Fry it till the onions become translucent. Add salt and once it cools down, grind it.

Stired Fried French Beans with Chicken

Stired Fried French Beans with Chicken
Ingredients
250 grams French beans cut into 2 halves
1 cup Boneless Boiled Chicken flakes
1 tsp Garlic minced
1 Onion sliced
1/2 tbsp Soya sauce
1/2 tbsp Oyster sauce
1 tbsp  Red chilli sauce
1 tbsp  Rice vinegar
1 tsp Honey
Salt to taste
1/2 tsp Roasted Sesame seeds
1 tbsp Oil
Method
Boil the French beans till half cooked. Take oil in a pan, heat it. Add garlic and sauté it for few seconds, add onion and fry till translucent. Add the beans and chicken, stir fry on high flame for 2 minutes, add soya sauce, oyster sauce, chilli sauce, rice vinegar, honey and salt. Stir fry the beans for 3 minutes. Sprinkle roasted sesame seeds and serve hot with rice.

Tuesday, 25 August 2015

Mini Green Moong Dal Uttappa (Split Green Gram Uttappa)

Mini Green Moong Dal Uttappa (Split Green Gram Uttappa)
Ingredients
3 cups Green split Moong dal
1 tsp Ginger grated
1 Onion finely chopped
1 Tomato finely chopped
2 or More Green chillies chopped
2 tbsp Coriander leaves chopped
Salt to taste
3 tbsp Oil

Method
Take the Green split Moong dal , wash and soak for 6 hours and grind it into a thick batter and kept it over night to ferment. Add ginger, salt, onion, tomato, green chillies and coriander leaves. Take mini Uttappa pan. Add a ladle full of batter in each cavity. Drizzle oil on top. Cover and cook from both the sides till brown in colour. Serve with tomato ketchup and green chutney...

Hinger Kochuri ( Asafoetida Kachuri) and Aloor Tarkari (Potato Gravy)

Hinger Kochuri ( Asafoetida  Kachuri) and Aloor Tarkari (Potato Gravy)
For the stuffing
Ingredients
1/2 cup Urad dal washed and soaked for 1 hour or more..
2  Green chillies
1 tsp Ginger paste
1/2 tsp Asafoetida/Hing
1/4 tsp Nigella seeds
1/4 tsp Fennel seeds crushed
Salt to taste
1 tbsp Oil

Method
Drain the water and grind it to a paste with the green chillies. Avoid adding too much of water while grinding. In a non stick pan heat the oil and add nigella seeds and Fennel seeds, once they start to crackle then add in the hing. After few seconds add the ginger paste. Sauté for few minutes, add the dal paste,  and salt. Cook on low flame and stir continuously till the dal has dried up and it starts to form a dough. Keep it aside.

For the dough
Ingredients
2 cup All purpose flour /Maida
2 tbsp oil
Salt to taste
Oil for deep frying

Method
Take all purpose flour in a mixing bowl, add salt and oil. Mix it well. Add little water at a time and start kneading the dough. Knead  the dough for 5 minutes. The dough has to be semi soft. Keep it covered aside for 30 minutes. Take a tennis ball size dough and flatten it on the palm, make a dent in the center  of the dough and add a lemon size stuffing in the centre. Bring the sides of the dough together to cover the stuffing and roll to make a smooth ball. Repeat with the rest of the dough. Heat enough oil in a kadhai/ wok for frying, let the oil heat.  Lightly oil your rolling surface and the rolling pin. Place the stuffed dough ball on the rolling surface and roll the dough into a flat. Slide one kachori in the oil. Fry tilll golden or light brown on each sides. Take it out on a paper towel and serve hot with Aloor tartari (Potato Gravy)

Aloor Tarkari ( Potato Gravy )
Ingredients
4 medium size Potatoes boiled, peeled and cut into 4 pieces
1 Tomotao chopped
2 Green chillies slit
1/2 tsp Ginger paste
1/2 tsp Cumin seeds
2 pinch of Asafoetida
1/2 tsp Sugar
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1/4 tsp Chilli powder
1/2 tsp Coriander powder
1 tbsp Oil

Method
Take a pan, add oil. Let it heat. Add cumin seeds and let it crackle. Add green chillies and asafoetida. Sauté it for few seconds. Add the  ginger paste and sauté it for another few seconds. Add the chopped tomato, salt, sugar, garam masala powder, coriander powder, chilli powder and turmeric powder. Stir it and add 1/4 cup water. Let it simmer till the masalas have cooked well. Add the potatoes and mix it, add 1 cup water and let it simmer for 10 minutes. Serve it hot.

Karaichotir Kachori / Peas Kachori

Karaichotir Kachori / Peas  Kachori

For the dough
Ingredients
250 grams maida
50 grams wheat flour
1 tbsp oil
Salt to taste
Water as required
Method
Take all the dry ingredients and oil and mix it well. Add water and make a firm dough knead it well. Make small balls from the dough and keep it aside.

For the filling of the kachoris
Ingredients
150 grams peas made in to paste
1/2 tsp grated ginger
Salt to taste
1/2 sugar
1/2 tsp hing
1/2 turmeric powder
1/2 tbsp ghee
1 bay leaf
1/4 tsp cumin seeds
2 tsp Bhaja or roasted masala ( 1 tsp cumin seeds, 1 tsp coriander seeds and 1 dry chilli roasted and powdered)

Method
In a pan and add ghee and cumin seeds, hing and bay leaf sauté for some time. Add grated ginger and cook it for a minute. Add pea paste, salt, sugar, turmeric and keep on stirring it till starts to leave the sides add the roasted powder masala and mix it well and cook it till it starts to form a ball. Take of the gas. Make small balls of the mixture. The balls should be small then the dough balls.

For frying
Ingredients
Oil
Dough
Pea Filling
Method
Heat the oil for frying in a kadai. Take a dough ball and flatten the dough with your hand. Now the filling and keep it in the centre of the fattened dough. Cover up the filling with the dough and roll the dough with the filling in it. Repeat the process with other dough balls. Fry the kachoris in hot oil and serve it with dum aloo.

Monday, 24 August 2015

Eggless Pistacho and Saffron Magic Flan

Eggless Pistacho and Saffron Magic Flan

For the Flan
Ingredients
1 litre Milk
1 cup Paneer grated
1/2 cup Condensed Milk or more for the sweetness required
1 pinch of Cardomon powder
2 pinch of Saffron
1 tbsp of Pistacho powder
2 tbsp of Agar agar
1/2 cup water

Method
Take a pot, add milk, boil the milk, then simmer the milk for 5 minutes, add the condensed milk, stir and simmer for 5 minutes more. Add the paneer, Cardomon powder, Pistacho powder and saffron. Cook the milk for 10 minutes on low flame. Add agar agar into the water. Stir it, cook the agar agar on low flame till it dissolves. Add the agar agar to the milk. Stir the milk continuously and cook till it is thick.

For the Chocolate  Cake
Ingredients
2 cups All purpose flour
1/4 cup Cocoa powder
1 cup powder Sugar
1/2 cup Olive oil
1 tsp Baking powder
1/2 tsp Soda bicarbonate
1 cup Milk

Method
Take a mixing bowl. Add oil and sugar, beat it well till the sugar has incorporated well. In a different bowl sieve  flour, cocoa powder, baking powder and soda bicarbonate. Add half the flour and half the milk, beat once, add rest of the flour and milk, beat the batter, to a thick dropping consistency. If the batter is very thick then add little milk at a time to get the right consistency.

For Sugar Caramel
Ingredients
1 cup Sugar
1/2 cup Water

Method
Take sugar and water in a pan, boil it and simmer on low flame till the sugar starts to caramelise. 

To Assemble
Take a silicon flan mould. Add the caramelised sugar, then pour the flan, keep it in the fridge till it settles. Add the cake batter, bake it in a pre heated oven at 160 degrees celcius for 25 minutes. Take a tooth pick and check if done. Cool the flan and keep it in the fridge for 15 minutes and then serve.

Mutton Mince Bowl

Mutton Mince Bowl

Mutton Mince filling
Ingredients
250 grams Mutton mince
1 big Onion chopped
1 tbsp Garlic mince
1 Green chilli chopped
1 big Tomato chopped
1/2 tsp Pepper powder
Salt to taste
1/2 tsp Cumin powder
1 tbsp Oil

Method
Take a pan, add oil. Heat the oil. Add onion, garlic and chopped chillies. Sauté the onion till brown, add the mutton mince. Cook the mutton mince for 2 minutes. Add the tomatoes, salt, pepper powder and cumin powder. Cook it till the mince is cooked and no water is left.

For the Edible Bowl
Ingredients
2 cup All purpose flour
4 tbsp Butter cubes
Salt to taste
Cold water
Fillings
1/2 cup Mozeralla grated
Method
Take a mixing bowl, add flour and salt. Mix it. Add the butter and rub it well in the flour. Add water little at a time and knead for 5 minutes in to a semi soft dough. Cover and keep for 15 minutes. Take 12 cavity cupcake mould. Take some portion of the dough and with the help of the fingers spread the dough in one of the cavity. Repeat the same process with the remaining cavities. Bake  the bowls at 180 degrees celcius for 20 minutes in a pre heated oven. Take the cup cake mould out. Add the filling in each bowl cavity. Add Mozeralla on top. Bake it again for 15 minutes. Cool it  and serve it.

Egg, Potato and Cottage cheese  Baked Edible spoons..

Egg, Potato and Cottage cheese  Baked Edible spoons..
For the filling
1 large Potato boiled and mashed
1 Onion chopped
1/2 cup grated Cottage cheese
2 Eggs boiled and chopped
1 tsp Butter
Salt to taste
1/2 tsp Pepper powder

Method
Take a pan, add the butter. Add the onion and fry it till brown. Add the mashed potato, cottage cheese and eggs. Mix it well and cook it for 2 minutes. Add salt and pepper. Mix it again and keep it aside.

For the Edible spoons
Ingredients
1 cup All purpose flour
2 tbsp Butter cubes
Salt to taste
Cold water

Method
Take a mixing bowl, add flour and salt. Mix it. Add the butter and rub it well in the flour. Add water little at a time and knead for 5 minutes in to a semi soft dough. Cover and keep for 15 minutes. Take steel soup spoons. Apply oil on the spoons. Take some dough and start to spread the dough on the spoon and giving it a shape. Cut off the extra dough. Bake the spoons at 180 degrees for 20 minutes or till brown in a pre heated oven. Take the spoons out from the oven and cool it. Take the edible spoons off the steel spoons.

Assembling
Ingredients
Filling
Edible spoons
1/2 cup Mozeralla grated

Method
Add the filling on the spoons and top it up with Mozeralla cheese. Bake it at 180 degrees for 10 minutes or till the cheese melts in a preheated oven... Bite the spoon along with the filling....

Sunday, 23 August 2015

Polish Tomato Soup

Polish Tomato Soup
Ingredients
4 Large Tomatoes roughly chopped
2 Carrots diced
1 large  Onion, sliced
1 Celery Stalk chopped
1 tbsp of Butter
4 cups vegetable stock
2 tbsp Flour
Salt to taste
1 tsp Pepper powder
1 tsp Sugar
1/2 cup Fresh Cream
1 cup Croutons

Method
Add the tomatoes, carrots, onions, celery stalk, butter and 1 cup water in a sauce pan and cook until the vegetables are cooked. Blend the vegetables in the blender and strain it. Take a pot. Add the soup and 4 cups of vegetable stock. Combine flour and 1/4 cup cold water and add to the soup.Add salt, pepper and sugar and bring to a boil. Remove from heat, add fresh cream. Serve with croutons.

CHICKEN TABAKA

CHICKEN TABAKA

Chicken Tabaka is a popular dish in western Georgia. Crispy on the outside and soft inside.
Chicken tabaka served with Garlic sauce and vegetables (optional)

For Chicken Tabaka
Ingredients
1 whole medium size Chicken
2 tbsp Melted  Butter / Oil
Salt to taste
1/2 tsp Pepper

Method
Cut the chicken from the middle of the breastbone, but do not completely separate the chicken into two halves. Rub oil or butter and salt on to both sides of the chicken. Flatten the chicken out and add to a pan of hot oil and press it down. Sprinkle the chicken with red pepper and salt. Use a pestle or any suitable heavy object to keep the chicken flat so that it cooks evenly. Partly cover and fry both sides of the chicken on a medium heat till brown in colour.
When the chicken is cooked, turn off the heat and remove the chicken from the pan.

For the Garlic sauce with Vegetables
Ingredients
2 cups vegetables cut into thick strips and semi boiled ( carrot, potato, peas, beans, cauliflower)
1 Onion cubed
10 Garlic cloves
1/2 tsp of  Coriander seeds
Salt to taste
1/2 tsp crushed Pepper
Remaining fat in the Chicken pan

Method
Use the same pan where the chicken was fried.
Crush the garlic cloves with half tsp of dried coriander together. Add pepper. Mix with the crushed garlic and coriander. Add the ingredients in the pan. Sauté it for 1 minutes. Add the onions and salt. Sauté it for 2 minutes. Add the vegetables. Add 1/2 cup water. Simmer the vegetables till tender and some sauce remaining in the pan.

For serving
Take a plate add the vegetables at the base. Place the chicken on the vegetables and add the remaining sauce and serve it hot.

PS - Add oil and butter together while cooking the chicken to get brown colour.. Otherwise if only butter  is used then the chicken skin tends to get burnt...

Potato and Cheese Perogies (Polish Dumplings)

Potato and Cheese Perogies  (Polish Dumplings)

Potato and Cheese Filling
Ingredients
1 large Potato boiled and mashed
1 tsp Butter
1/2 cup Cottage cheese
Salt to taste
1/2 tsp Pepper

Method
Take all the ingredients in a mixing bowl and mix it well and keep it aside.

Dough
Ingredients
2 cups All purpose flour
1 Egg
Salt to taste
1 tbsp oil
1/2 cup or more Water

Method
Mix the flour and salt in a mixing bowl. Add the egg, oil and water to make a medium soft dough.Knead the dough for 5 minutes. Cover and let stand for at least 10 minutes. Roll the dough quite thin. Cut out circles with a large biscuit cutter.

Perogies
Ingredients
Filling
Dough
1 tbsp Butter
1 small chopped onion
Few chopped Chives

Method
Take a dough circle. Hold the circle in the palm. Add a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.Seal the edges well. While making the rest of the perogies cover the other perogies with a towel to prevent from drying. Take a big pot. Fill up the half the pot with water, add salt and boil the water. Add few perogies few at a time. Stir gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3-4 minutes. Remove them and drain the water out. Take a pan. Add butter and fry the onions till brown in colour. Add the perogies and fry in the butter. Serve it hot... Garnish with chives..

Thursday, 20 August 2015

Baked Tortilla Chicken Roll With Tomato Salsa

Baked Tortilla Chicken Roll With Tomato Salsa
Ingredients
1 cup Roasted chicken shredded
6 Whole wheat Tortillas
1 Onion Sliced
2 Tomatoes chopped
1 small Red Capsicum  thinly sliced
1/2 Tomato salsa
1/2 cup Tomato sauce
Salt to taste
3/4 cup Grated Cheddar Cheese
1/4 cup Chilli cheese dip
Method
Preheat oven to 200 degrees Celsius.  Mix the chicken, salt, capsicum, onion, tomato sauce and  cheddar cheese a large bowl. Place 1 tortilla on a plate. Add 2 tbsp of the chicken mixture. Roll up to enclose filling. Place it in a baking dish. Repeat the same process with the remaining tortillas. Spread the tomato salsa on top of the tortillas. Bake for 15 minutes. Add chilli cheese dip for garnishing.

Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole
Ingredients
2 cups of  Chicken pieces (Boiled or Roast or Fried )
3 cups Cooked Rice
1 Onion chopped
2  Tomatoes chopped
2 Green chillies chopped
2 Garlic cloves crushed
1 cup cubed vegetables (Green, Red and Yellow bell peppers, Fresh corn cut from the cob, peas, mushrooms, Zucchini) Any vegetable...
Salt to taste
1/2 tsp Pepper
1 tsp Cumin powder
1/2 tsp Red chill flakes / powder
1/2 Tomato Sauce
1/2 cup crumbled Feta cheese
1/2 cup grated Mozzarella
2 tbsp Olive oil
Method
Pre-heat the oven to 180 degrees celcius. Take large frying pan, add oil, let it heat. Add the onion and fry the onion till  translucent. Add the vegetables and garlic, saute it. Add the tomato sauce,  chopped chillies, pepper, salt, chilli powder and cumin powder. Cook the vegetables till tender. Remove from the heat and set aside.Mix together the chicken, rice, cooked vegetables, Feta cheese and tomatoes. Transfer the mixture to a casserole dish then top with the mozzarella cheese and place in the oven. Allow to bake for 15-20 minutes until the cheese is golden brown and all the ingredients are heated through.Remove from the oven and serve with tomato and onion salsa and  Green Peas Guacamole.
Green Peas Guacamole
Ingredients
1 cups Green Peas
3 Garlic cloves, minced
2 tbsp Spring onions, minced
2 tbsp Cilantro leaves
1 Jalapeno chilli
2 tbsp Yogurt
2 tbsp Lime juice
Salt to taste
1/4 tsp Black pepper powder
1/2 tsp Olive oil
Method
Take a blender. Blend the green peas. Add yogurt, lime juice, garlic, cilantro, jalapeño, spring onions, salt, pepper and olive oil to the blender. Blend the ingredients into a smooth paste.

Wednesday, 19 August 2015

Mexican Huevos Rancheros...

Mexican Huevos Rancheros...
Ingredients
4 Whole wheat  Tortillas
4 Eggs
Salt and pepper
1 cup Roasted Tomato and Green Chillli Salsa
1/2 cup shredded Mexican white cheese   OR Mozzarella (I have used Cheddar Cheese as I did have any other cheese)
1 cup Refried Bean
2 tbsp Olive oil
Method
Heat 1 tbsp oil in a skillet. Fry each tortilla on both the sides.  Drain each tortilla and keep on paper towels. Remove excess oil from the skillet and leave few drops of oil. Break a egg into the skillet. Like sunny side up. Cook until egg white is set, season with salt and pepper to taste. Place 1 egg per tortilla. Top the egg with cheese, which will melt as eggs are served.Serve with hot refried beans and Roasted Tomato and Green Chilli Salsa.

Salsa de Molcajete (Roasted Tomato and Green Chilli Salsa)
Ingredients
2  big Tomatoes
2 Garlic cloves, unpeeled
1 Jalpano Pepper
1/4 cup finely chopped Onion
1/4 cup chopped Cilantro
1 tsp Lime juice
Salt to taste

Method
Take the tomatoes, garlic and Jalpano pepper and roast it. Cool and peel tomatoes and garlic. Combine the garlic and peppers in a mortar pound with a pestle to form a paste or chop it very fine. Add tomatoes, and coarsely crush using the pestle. Combine the tomato, onion, cilantro, lime and salt in a bowl.

Refried Beans
Ingredients
1 cup Pinto beans washed and soaked overnight.
1 big Onion chopped
1 tbsp Garlic mince
1/2 tsp  Cumin powder
1/2 tsp Chilli powder
1/4 tsp Pepper powder
Salt to taste
1/2 cup Milk OR Coconut milk or Soya Milk if Vegan
1 tbsp Oil / Butter

Method
Pressure cook the beans.  In a saucepan, saute the onions in the butter or oil, until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more. Add in the cumin, salt, chilli powder, and black pepper. Sauté for few seconds. Add the beans and milk.Simmer and allow it to cook on low heat for 10-20 minutes, stirring occasionally. If the mixture is dry, you may need to thin it with more milk or water. Once the beans have cooked, cool it and mash them with a potato masher, fork, or use a hand blender, leaving some chunks of beans...

Homemade Whole Wheat Tortilla
Ingredients
1 cup Whole wheat flour
1/2 tsp Baking powder
Salt to taste
1 tsp Olive oil
1/4 cup Warm water(more or less as needed)

Method
Combine flour, baking powder, salt. Mix it. Add olive oil and combine it well. Add in warm water little at a time until the dough is formed. On a floured surface, knead dough for about 10 minutes.Cover and let it rest for 15 minutes. Divide dough into equal portions. Roll each ball to form a circle. Cook each tortilla on a  skillet over medium-high heat until puffy.

Brown Rice, Dhasak, Masala Pomfret Fry, Salli Boti

I studied in a Parsi school and had many Parsi friends..I attended many Parsi weddings and Novjote ceremonies where variety of food was served in on a Banana leaf.... Lemonade or Dukes Raspberry drink was also severed along with the food.. So today going back to my childhood days and remembering my Parsi friends I cooked...
Brown Rice, Dhasak, Masala Pomfret Fry, Salli Boti and Nimboo Pani

Brown Rice
Ingredients
1 cup Basmati rice washed and soaked in water for 30 minutes
1 large onion sliced
4 Cloves
3 Cardamoms
1 small piece Cinnamon
4 Pepper corns
1 tbsp Sugar
Salt to taste
2 tbsp Oil
Method
Take oil in a pot. Heat it, add cloves, cardamom, cinnamon and Peppercorn. Sauté it for 2 seconds. Add the onion and fry. While the onion is frying.. Caramelised the sugar, add 1/4 cup water in the sugar. Once the onions are brown in colour. Add the caramelised sugar water, 2 cup more water and salt. Let the water boil once. Add the rice and cooked till done.
Dhansak
Ingredients
1/4 cup yellow lentils
3 tbsp split Bengal Gram
3 tbsp split Green Gram
3 tbsp split Egyptian Lentils
1/2 cup Pumpkin-peeled and diced
1/2 cup Egg plant diced
1 Potato peeled and diced
1 cup fenugreek leaves washed and chopped
1  Onions grated
1 Tomato grated
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp turmeric powder
3 tbsp Dhansak masala
Salt to taste
1 tbsp Lemon juice
Method
Take a pressure cooker. Add all the soaked dals, vegetables, salt and turmeric powder. Add 3 cups of water and pressure cook it. After the pressure releases, blend the dal  with a blender. Take a wok. Add oil and heat it. Saute onions, garlic and ginger, till they turn light brown in colour. Add the tomatoes and dhansak masala and saute it till  2 minutes. Add the seasoning to the dal, then simmer the for  5 minutes. Shut the flame and add lemon juice. Serve hot.
P.S.  I have made it vegetarian. But 250 grams Mutton cubes  are to be add in the dal while pressure cooking the dal.. After the pressure releases. Take the mutton cubes out and keep it aside. Blend the dal and then add the mutton pieces back into the dal. Rest of the process is the same.   

Masala Pomfret Fry
Ingredients
4 medium size Pomfret fish
1 tsp Garlic paste
1 tbsp Lime juice
1/2 tsp Turmeric powder
1 tsp Chilli powder
1/2 tsp Cumin powder
Salt to taste
1/2 cup Simolina
Oil for shallow frying
Method
Apply all the powder masala, salt, Garlic paste and lime juice on the pomfrets. Marinate and keep it for an hour. Sprinkle Simolina on the fish. Heat oil in a pan and fry the fish till golden brown in colour. Serve it hot with sliced onions and lime..

Salli Boti
Ingredients
500 grams  Chicken or Mutton cubes
6 Dry Apricotes
1 Onions finely chopped
1 Tomato finely chopped
1 tsp Ginger  paste
1 tsp Garlic  paste
1/2 tsp  Red chillies powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Sugar
1 tbsp Vinegar
2 tbsp Oil
2 tbsp chopped Coriander leaves
Salli or  Potato chips, for garnishing
Method 
Take a bowl and marinate the meat with ginger, garlic and salt for 3 hours. Heat oil in a large pan and add the chopped onions. Fry to a light brown. Add the marinated meat into the pan, sprinkle the dry powder  spices and sugar,  sauté for 5-7 minutes. Add few tbsp of water to avoid burning. Add the tomatoes, apricots and 2 cups of water. Cover and cook tiĺl the meat is tender. Add vinegar and chopped coriander,  simmer for another 3-4 minutes. Add the Salli on top of the meat. Serve hot with rice.


Sunday, 16 August 2015

Artisan Multi Grain Bread

Artisan Multi Grain Bread
For the Starter
Ingredients
1/2 cup Gram flour
1/2 cup of Warm Water
1 tsp of Instant Yeast
1/2 tsp Sugar

Method
Mix all the ingredients together and keep it for 8 hours..

For the Multi Grain Bread
Ingredients
2 cup Whole Wheat flour
1/2 cup All purpose flour
1/4 cup Gram flour
1/4 cup Oats
1/4 cup Brown Beaten Rice
1/4 cup Semolina
1 tbsp Flaxseed
1 tbsp Black Sesame seeds
1 tsp Instant Yeast
Salt to taste
Multi grain mix (2 pinch of Black sesame seeds and Flaxseed,  sunflower seeds and pumpkin seeds)
** I did not have Sunflower and Pumpkin seeds

Method
Combine all the dry ingredients together in a bowl. Add the gram flour water. Mix and knead the dough. If required add more water little at a time. Knead the dough for 10 minutes, it should be smooth and elastic.  Cover the bowl and let the dough rise  till it doubles in size, this will take 2 to 4 hours. Punch the dough and knead for few minutes. Dust the bread mould with some wheat flour, Shape the dough and place the dough in the bread mould. Sprinkle some wheat flour and oats on top. Sprinkle the multi grain mix.  Cover with a towel and let it rise. It will take 2 or more hours. Preheat the oven to 200 degrees celcius.  After the second rise, slash the dough 3 times with a  sharp knife. Bake for 30 minutes.  Reduce the temperate to 180 degrees celcius and continue baking till done, for 15  minutes. Cool the bread completely before cutting.

3 Layered Savoury cup cakes

3 Layered Savoury cup cakes
Ingredients
2 cup whole wheat flour
1/2 cup finely crumble Paneer
1/4 cup Coriander Mint chutney
1/4 cup Pav Bhaji or Choley
1/4  tsp Garlic paste
1/4  tsp Green Chilli paste
Salt to taste
1 tsp Baking powder
1 tsp Soda bicarbonate
1/2 cup Butter milk (50:50 curd and water)
6 tbsp Olive oil

Method
Take the flour, add baking powder, soda bicarbonate,  paneer and salt. Mix the flour well.Divide the flour into 3 equal parts. Take one part of the flour, add coriander mint chutney, 2 tbsp oil and water little at a time till thick batter is formed. Keep it aside. Take other portion of the flour and repeat the process, add  Pav bhaji or Choley, oil and  water little at a time till thick batter is formed. Keep it aside. Take the remaining portion of the flour and add Garlic paste, chilli paste, oil and add butter milk little at a time,repeat the process. Preheat the oven to 160 degrees. Take a 12 cavities  cup cake mould. Spray the cavity with oil. Add 1 or 2 tbsp of the chutney  batter, then add the white batter and last add the pav bhaji or the Choley batter.  Bake for 40 minutes or till done. To check insert a toothpick. Once cool then de mould it. Serve it with tomato ketchup.

Tiranga Rabdi Gelo

Tiranga Rabdi Gelo
Ingredients
1 litre Milk
1  small Tetra pack Amul cream
1cup Condensed Milk OR more as per the sweetness required
1 tbsp Pistacho powder
1 tsp Cardomom powder
1 tbsp Almond powder
1/2 tsp Saffron
2 drops of Orange colour
2 drops of Green colour
3 tbsp of Agar Agar powder

Method
Take the milk, simmer on low flame, and reduce 1/4 of the milk... Add condensed milk... Stir the milk till the condensed milk dissolves with the milk. Take it off the gas and add the cream. Divide the milk into three parts. Add Pistacho powder, 1/4 tsp of Cardomom and green colour in one of the milk pot and mix it.  Take the second milk pot and add saffron, 1/4 tsp Cardomom powder and orange colour, mix it an keep it aside. Take the third milk pot, add almond powder and 1/4 tsp of Cardomom powder, mix it. Take agar agar and add 3/4 cup water to it. Soak for 2 minutes. Stir it and keep it on low flame till the agar agar dissolves. Take glasses.. Add 3 to 4 tbsp agar agar liquid in the pista elachi Rabdi. Mix it well on a low flame and give it a  boil, stirring it constantly. Take of the flame. Put 2 or more spoons in each of the glass.. Keep it in the fridge for till it sets. Repeat the same with badam elachi and kesar elachi... Add Pistacho powder for garnishing... Have it chilled..

Kadai Anda Masala

Kadai Anda Masala
Ingredients
12 Eggs
2 Onions chopped
2 Tomatoes chopped
2 Green chillies chopped
1 Potato cut into small cubes
1 Capsicum cut into small pieces
1/2 cup Peas
1/2 tsp Garlic paste
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1/2 tsp Chilli powder
1/4 cup Tomato Ketchup
Salt to taste
Few Coriander leaves chopped
2 tbsp Oil and Butter mix

Method
Take a Kadai / wok, add oil and butter, let it heat. Add the cumin seeds, let it crackle. Add onions and green chillies, sauté it for 2 minutes. Add the capsicum and garlic paste, sauté for another 2 minutes. Add the chopped tomato, stir it and cover the Kadai with a lid, cook on low flame for 2 minutes. Add the tomato ketchup, salt, turmeric powder, chilli powder, garam masala powder, cumin powder and coriander powder. Stir it and add 1/4 cup water. Cover and let the gravy cook for 2 minutes. Add peas and potatoes. Stir it and add 1 cup water. Cook till the potato pieces are tender. Take 6 eggs and beat it. Spread the beaten eggs on the gravy. Close the lid and on a low flame cook till the eggs are almost settled. Now break the remaining eggs on the gravy. Cover and cook till the yolks have harden up. Garnish with coriander leaves... Serve with Ladi Pav..

Saturday, 15 August 2015

Tomato Polau Rice Paneer Hariyali ke Sath..

Tomato Polau Rice  Paneer Hariyali ke Sath..

For Tomato Polau Rice
Ingredients
1 Cup Basmati Rice washed and soaked for 30 minutes
3 Tomatoes made to paste
1 Onion finely chopped
1 tsp Garlic paste
1 tsp Garam Masala powder
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Chilli powder
Salt to taste
2 tbsp Oil

Method
Cook the rice and keep it aside. Take a pan. Add oil and heat it. Add the onion. Sauté it for 2 minutes, add the garlic paste. Sauté it for few seconds and add the tomato paste, add salt, turmeric powder, cumin powder, coriander powder , chilli powder and garam masala powder. Cook for 2 minutes. Add  1/2 cup water. Cover and cook for 3 minutes. Add the rice and mix it till all the tomato gravy it coated to the rice. Keep it aside.

For Paneer Hariyali
Ingredients
500 grams Paneer cut into cubes
1 small Onion chopped
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1 tsp Cumin and Coriander powder
2 tbsp of Oil

To make the Hariyali Paste
Ingredients
1/2 cup Coriander leaves
1/4 cup Mint leaves
2 Green chillies
3 Garlic cloves
1 tsp Lime juice
Salt to taste
Method
Grind all the above ingredients into paste.
Take a pan and add oil. Let it heat. Add onion and sauté it till brown.  Add the paneer cubes and sauté it for few seconds. Add the Hariyali paste, salt, turmeric powder, coriander and cumin powder and garam masala powder. Stir it well. Cover and cook till all the water dries up.

To Assemble and Serve  the Tomato Polau Rice and Paneer Hariyali ........
Take a plate. Add the rice and make a well in the centre. Add the Paneer Hariyali in the centre. Garnish the paneer hariyali with beaten curd..

Happy Independence Day...