Showing posts with label Fusion. Show all posts
Showing posts with label Fusion. Show all posts

Thursday 6 September 2018

Chilli Fish

The Chinese origins who have successfully settled in some parts of Kolkata have highly influenced the local community with their food. The early Chinese settlers adapted and cooked the dishes as per ingredients availabled in the local market which gave birth to Indian Chinese Cuisine. The Indian Chinese food which has less similarities with the original Chinese food is now very commonly sold at every corners of the street in Kolkata and spread across India.
Some of the common Indian Chinese dishes that are sold are chow mein,Hakka noodles, fried rice, chilli chicken or fish, manchurian,  Schezwan etc.
Last time when my husband and myself had been to the fish market, we had picked up various types of fish. After our trip back home, I found a packet of Bhetki fillets in the freezer.
My husband said, How about making Chilli Fish? - to which I agreed.
He too is a good cook, and loves to help me in the kitchen. He chopped all the vegetables required to make the dish and here is the recipe.....

For the Marinate and Fried Fish
400 grams Boneless Fish cubes
1 tbsp Garlic minced
Salt to taste
1/4 cup Cornflour
1/4 cup All Purpose Flour
1 tbsp Dark Soy Sauce
1 Egg beaten
1/2 cup Oil to fry

Marinate the fish cubes with garlic, salt and soy sauce. Keep it aside for 15 minutes. Add the egg and mix well. Add corn flour and all purpose flour and mix well until all the fish cubes are coated well in the batter. Add oil in to a fry pan and heat it. Add the marinated fish cubes in batches and fry them until golden brown. Remove the fish on the paper towel. Keep it aside.

For the Chilli Fish
Fried Fish
1 Onion sliced or cubed
1 Green Capsicum sliced or cubed
8 to 10 Green Chillies cut into halves
1 tbsp Garlic minced
1 small piece Ginger cut into julienne
1 tbsp chopped Spring Onion
2 tbsp Soy Sauce
1 tbsp Green Chilli Sauce
2 tbsp White Vinegar
2 tbsp Tomato Ketchup
Salt to taste
2 tbsp Cornflour
4 tbsp Same Oil in which the fish has been fried

Take a pan, heat the oil. Add garlic and ginger, sauté for few seconds. Add the onions and capsicum and continue to sauté for a minute. Add 3/4 cup water and let it simmer for a minute. Meanwhile take the corn flour in a small bowl, add 2 tbsp water and mix it. Now add the salt, soy sauce, vinegar, chilli sauce and tomato ketchup into the gravy and stir. Let it simmer for a minute. Add the fish and let simmer for few seconds. Add the green chillies and stir. Add the corn flour mix into the gravy, continue to cook till the gravy thickens up. Switch off the flame. Garnish it with chopped spring onions. Serve it hot with  noodles or fried rice.

Thursday 21 June 2018

Goan Chorizo Pizza...

Every time I land up making either Sausage Palau or cooking the chorizo with potatoes and eating it with pav. So this time thought of using Goan Chorizos for making the Pizza. The Chorizos in the pizza gives a lovely smoky flavour to the dish. 

Pizza Dough
250 grams All purpose flour
250 grams Whole Wheat Flour
Salt to taste
1 tbsp Dry Yeast
1 tbsp Sugar
1/4 cup Lukewarm Water
2 tbsp Olive oil

Take a mixing bowl. Mix both the flours and salt. Take lukewarm water. Add sugar and yeast. Let it rise. Add the yeast water and extra water little at a time to make a dough. Knead the dough for 10 minutes. Add 1 tbsp oil and stretch the dough while kneading. Apply oil on the dough and let it rise double in size. Punch the dough, knead the dough once more and let it rest for 30 minutes.

For Chorizo Pizza Sauce
Purée of 6 big Riped Tomatoes
2 Medium size Onions chopped
1 Big Green Capsium chopped
4 tbsp Garlic Minced
25 pieces of Chorizos removed from the casing
1/2 tsp Chilli Flakes
1/2 tsp Dried Oregano
1/2 tsp Dried Bazil
Salt to taste
2 tbsp Olive Oil

Take a pan. Add oil, let it heat up. Add the garlic. Sauté it for a minute. Add the onions, continue to sauté till the onions turn pink in colour. Add the capsicum and continue to sauté for another minute. Add the Chorizo and continue to cook for another 2 to 3 minutes. Remove around 4 tbsp of the cooked Chorizo and keep it aside. Add the tomato purée and let it simmer on low flame till the sauce reduces a bit and becomes thick and all the ingredients has incorporated well. Add the chilli flakes, dried oregano, basil and salt. Stir and cook for another minute. Switch of the flame and keep it aside.

For the Pizza
Pizza dough
Chorizo Pizza Sauce
Cooked Chorizo
2 Cup or more grated Mozzarella and Cheddar..(Equal portion of Mozzarella and Cheddar to be taken)

Grease a baking tray. Take the dough and with the help of the fingers, start spreading the dough on the baking tray. Cover the baking tray with the dough, the dough should be 1/2 inch or less in thickness. Sprinkle some cheese on top of the dough. Add and spread the Chorizo pizza sauce on the dough. Add the remaining cheese on top of the sauce. Then add the cooked Chorizo on top. Bake at 180 degrees for 20 - 25 minutes till the cheese has melted and the pizza bread has cooked in a preheated oven. Remove it from the oven, cut into pieces and serve hot.

Monday 17 April 2017

Kesar Pista Rasmalai Cake...

This was in my bucket list for a long time. This cake is infused with rasmalai milk and dressed with whipped cream and cream cheese, flavoured with Kesar essence. It is decorated with rasgulla, saffron strands, dried rose petals and ground pistachio. You can make rasmalai at home or you can get it store bought. 
Try this fusion cake and I am sure you will like it... 
With love from my kitchen...
You need 8 rasmalai rasgullas for the cake..

For the Cake..
1 3/4 cups of All Purpose Flour 
1 1/4 cups of rasmalai milk or more if required 
1/4 cup Curd 
1/4 cup Sugar syrup 
3/4 cup Oil
1 tsp Kesar essence 
1/4 tsp Salt 
1 tsp Baking powder
1 tsp Soda bicarbonate 
5 Rasgullas milk squeezed out from it 

Take a mixing bowl. Add oil and 1 cup of milk. Gradually add the flour and salt. Beat it.  Add the remaining 1/4 cup milk and the essence. Beat it again. Add the baking powder, soda bicarbonate, curd and the sugar syrup. Beat it. The batter should be thick dropping consistency. Add more milk if you require to get the right consistency. Grease a baking tin. Grease it with oil. Pour the batter to 3/4 of the tin. Place the rasgulla into the cake batter. Bake at 180 degrees celcius for 25 to 30 minutes or until done. Insert a toothpick to check. Once done, remove it out from the oven and cool it completely before decorating the cake. 

For Icing 
1 cup Whipped  cream 
1 cup Cream Cheese 
1/2 cup Rasmalai milk 
1 tsp Kesar essence 
Few strands of Saffron 
2 tbsp of ground Pistachio 
Few dried Rose petals 
3 Rasgulla cut into half

Take a mixing bowl. Add the whipped cream and beat it. As it forms a soft peak, add the cream cheese and the essence. Beat it for 2 minutes. Add few saffron strands and 2 tbsp of the milk. Beat it for a minute. Take the cake, slice it horizontally from the centre. Drizzle the milk on the cake slices. Add the cream on one of the cake slices.  Cover the cream with another slice of cake on top. Cover the cake with the first layer of icing. Refrigerate it for 15 minutes. Apply the remaining icing and decorate it with rasgullas, ground pistachio, few more strands of Saffron and dried rose petals. Refrigerate it for 30 minutes and enjoy it.

Tuesday 21 March 2017

Baked Dosa Sandwich...

This a healthy breakfast or snack made out of a dosa batter with vegetables. Some thing different.. Where Mumbai meets Chennai.. Enjoy the Bombay sandwich with dosa batter, an innovation in my kitchen... 

1 kg Dosa Batter
1 medium bowl of Green Chutney
1 big Tomato sliced 
1 big boiled Potato sliced 
1 big boiled Beetroot sliced
1 big Cucumber sized
1 big size Onion sliced
1 tsp Sandwich masala or Chaat Masala 
1 tsp Pepper powder
1/2 cup Cheese grated or 3 slices of Cheese 
2 tbsp Butter

Take a rectangular baking tin. Apply butter. Pour 2 to 3 ladle of the dosa batter into the tin. Bake for 15 minutes at 200 degrees celcius in a preheated oven. Take the tin out. Brush some butter and chutney on the baked dosa. Arrange the potato and beetroot. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle more dosa batter on top of the vegetables. Bake for another 15 minutes or until the batter sets. Remove from the oven, brush with butter and chutney. Arrange the cucumber and tomato slices. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle of the dosa batter and bake it again for 15 minutes. Remove from the oven. Arrange the onion slices and spread the grated cheese or add the sliced cheese on the top and cover it with the dosa batter. Bake for 20 minutes. Insert a tooth pick to check. Remove the tin from the oven. Cool it to unmould it. Cut it into pieces and serve it with chutney and sauce.. 

Sunday 30 October 2016

Baked Sautéed Achari Vegetables.....

This dish can be served as a side dish or a meal by itself. This dish is an Indo -Wester fusion dish. 
I have used Indian spices in the baked vegetable dish and given it a twist. This is an experiment in my kitchen. The cheese has well combined with the Indian spices. It gives a sharp taste of the achari spices as well as the creamy texture the cheese. Instead of using all purpose flour, I have used sattu. Do try it and experience it yourself. 

For the Spice powder 
1 tbsp Coriander seeds 
1/2 tsp Cumin seeds 
1/2 tsp Fennel seeds 
1/4 tsp Fenugreek seeds 
1/2 tsp Mustard seeds 
1/2 tsp Carom seeds 
1/4 tsp Asafoetida powder
8 Red Dry Chillies

Grind all the above ingredients in to a powder. This powder can be stored in a clean glass bottle and can be used to make pickles or any achari vegetables or meat. 

For the Sautéed Achari Vegetables
8 Mushrooms cut into 4 pieces 
1 big size Onions cut into cubes 
1 Green Capsicum cut into cubes 
1 medium size Brinjal cut into medium size cubes 
1 small size Broccoli cut into small florets 
1 small size Carrot cut into thick strips 
1 mediumsize Sweet Potato cut into wedges 
8 Garlic cloves crushed 
1 tbsp AcharI Masala powder 
1/2 tsp Mustard powder 
1/2 tsp Chilli powder 
Salt to taste 
2 tbsp Mustard Oil 

Take a pan. Add oil. Let it heat. Add the garlic. Sauté it for few seconds. Add the sweet potato, carrot and onion. Sauté it. Cover and cook for 2 minutes, stirring it occasionally.  then add the brinjal, capsicum, broccoli and mushrooms. Stir fry the vegetables. Cover and continue to cook  till the vegetables are done. Add the salt, mustard powder and achari masala. Stir it. Switch off the flame. Keep it aside. 

For the Cheesy Sattu Sauce 
1 cup Processed Cheese grated 
3 tbsp Sattu / Roasted Chickpea flour 
3 tbsp Butter 
1 cup Milk 
Salt to taste 
1/4 tsp coarsely ground Fennel seed powder 
1/2 tsp Mustard powder 

Take a pan and add butter. Let the butter melt. Add the Sattu and roast it for few seconds on low flame. Gradually add the milk... stirring it continuously. As the sauce thickens, add the cheese. Stir it for few seconds. Switch off the flame. Add salt, mustard powder and fennel seed powder. 

P. S. If the sauce has thickened up add 1/2 of milk and heat it up once more. 

To Assemble
Take a baking tray. Add the vegetables and pour the sauce from top. Sprinkle some more cheese from top and sprinkle with coarsely ground fennel powder. Bake it in a preheated oven for 15 minutes at 200 degrees celcius. Remove it and serve it hot. 

Friday 28 October 2016

Paan Chocolate Cake Truffles..

If you are a paan lover, and want to enjoy dessert with an Indian touch, then this is an ideal Diwali sweets for you after a sumptuous meal. This is made with chocolate cake sponge and the ingredients of the paan are added into the cake crumbs. It is mixed and kneaded into a dough. The dough is then divided into small balls which are dipped into melted chocolate and garnished with sweet fennel balls. Just pop one and you will pop in another... Sinfully delicious..... 🎊✨🎉💥😃

To prepare Paan Chocolate Cake Balls
15 small Betel leaves cut into pieces 
1 1/2 cup of Chocolate Cake crumbs
2 tbsp Gulkand 
3 tbsp Chocolate Ganache
1 tbsp Sugar coated Fennel seeds mukhwas 
1 tsp chopped Glazed Cherries 
1/2 Paan masala ( pinch of Nutmeg powder, pinch of Cinnamon powder, pinch of cloves powder , pinch of Cardamom  powder and pinch of fennel powder )
1 tbsp of each  dried Rose petals and Desiccated Coconut  ( I did not use )

Take a grinder, add the cake crumbs, chocolate ganache, gulkand and betel leaves. Grind it into a paste. 
Add the cake crumbs into a grinder and grind it into a finer crumbs. Remove it into a mixing bowl add the chopped betel leaves, gulkand and chocolate ganache and follow the rest of the process. 
Add the paan masala, chopped glazed cherries, sugar coated fennel seeds mukhwas, rose petals and desiccated coconut. Knead it into a dough. Make small balls from the dough.

To make the Truffles 
1/4 packet of Pure Dark Chocolate 
2 tbsp Sugar coated Fennel seeds 
Paan Chocolate Cake Balls 

Melt the chocolate in the microwave and cool it down to room temperature. Dip a cake ball into the melted chocolate. Remove it and keep it on a chocolate / small cupcake liner or a parchment paper. Sprinkle some sugar coated fennel seeds. Repeat the same process. Refrigerate for 10 minutes. Serve it. 

Friday 7 October 2016

Desi Veggie Pizza Spoons.....

This is a delicious desi.. vedeshi.. bite size snack.. It can be served as starter too. The filling can be made with any vegetable like capsicum, onion, potato, mushroom, baby corn etc. Infact any type of filling can be added  like you can make cheesy pavbhaji spoon or keema spoon or dabeli spoon.. The choice is yours. I am sure children will love it.. Try it and you will love it too... 

For the Pizza Dough 
500 grams Whole Wheat Flour
Salt to taste
1sachet Instant Yeast
1 tbsp Sugar
1 cup Lukewarm Water
2 tbsp Olive oil

Take a mixing bowl. Mix flour, sugar and yeast. Add the salt. Mix it. Add water little at a time and knead the dough. Stop adding water as the soft dough is formed. Keep kneading the dough for 5 minutes. Add 1 tbsp oil and continue to knead for 5 minutes more. Stretch the dough and see. If the dough is stretchable then it is done. Take a bowl, add the dough and apply oil on it. Cover and let it rise. Meanwhile while make the filling. 

For Making the Desi Veggi Pizza Filling 
1 Onion chopped 
3 Tomatoes chopped 
1 Capsicum chopped 
2 tbsp  Garlic cloves minced 
4 Mushrooms chopped 
1/4 cup Fresh Corns
( More vegetables like baby corn, red and yellow capsicum can be added )
1 tsp Sugar 
Salt to taste 
1/2 tsp Chilli powder 
1 tsp Kitchen King Masala powder or Curry Powder 
1/2 tsp Dried Basil Leaves
3 tbsp Olive oil or any vegetable oil 

Take a pan, add oil. Let it heat. Add the garlic and onion. Sauté it till it is light brown in colour. Add the chopped capsicum and corn. Stir and cook for 2 minutes. Add the tomatoes, sugar, salt, chilli powder, basil leaves, curry powder or kitchen king masala powder. Stir and cook for 2 minutes. Add the mushroom. Stir and cook further for 1 minute. Add 1/4 cup water. Stir, cover and cook for 5 minutes. The filling should not be liquid. It should be semi dry. Keep it to cool. 

For making the Pizza Spoon 
Pizza Dough
1 cup Pizza Cheese grated or Mozzarella cheese and Cheddar cheese mix 
1 tbsp Olive oil 
Dried Oregano or Dry Italian Herbs to sprinkle 

Take the dough. Punch it and knead it for a minute. Make big lemon size balls. Grease the soup spoons. Take one dough ball. Roll it out in to long oval shape. Spread the dough out on the steel soup spoons. Press it well to aquire the desire shape of the spoon. Cut the excess dough out. Repeat it with the other remaining spoons. With the help of a fork, prick the dough. Let it rest for 10 minutes. Take some foil paper and make lime size balls out of it, place the foil balls below the handle of the spoon , this will give support to the spoons. Add a tbsp of the filling into each spoons. Sprinkle with cheese.  Bake it at 180 degrees celcius for 20 minutes or till the bread turns light brown in colour in a preheated oven. Remove it from the oven. Let it cool. Remove the edible spoons very gently and separate it from the steel spoons. Sprinkle dry oregano or Italian herbs and serve it hot.

Sunday 31 July 2016

Veggies and Cheese Toast Pakora... 

Veggies and Cheese Toast Pakora... 

This is an ideal breakfast or snack for a rainy day with a garam /hot cuppa of Chai /Tea.... Today since it is raining heavily from morning, I am only thinking of pakoras and bhajiyas... Ufffff.... Could not resist my thoughts.. Finally had to make some thing fried.
This is an in between version of French toast and Bread Pakora. I have added vegetables, cheddar cheese, cottage cheese and green chutney for stuffing the bread and the batter is made with egg, baking powder, flour and cornstarch. It is crispy and filling too  with all veggies. It is eaten hot with green chutney and ketchup.
You can add any filling of your choice...

For the Stuffing 
1 small  Beetroot cut into cubes
1 small Carrot cut into cubes
1 small Onion cut into cubes
1 small piece of Red Cabbage chopped
5 Garlic cloves
1 tbsp Pickled Red Chillies or Green Chillies chopped
Few Coriander leaves chopped
Cheddar Cheese around 4 to 5 pieces
3 tbsp Cottage Cheese
Salt to taste
1/2 tsp Pepper powder

Take a food processor or chopper. Add all the vegetables in the chopper and chop it fine, add both the cheese, churn the chopper. Add the salt and pepper and mix it. Take it out in a bowl.

For the Batter
4 Eggs
1/4 cup Milk
1/4 cup All Purpose Flour
2 tbsp Cornstarch
1 tsp Baking powder
Salt to taste
1/2 tsp Pepper powder

Mix all purpose flour, baking powder and cornstarch together. Break the eggs into a mixing bowl. Whisk the eggs. Add the milk and whisk it once more. Add the mixed flour, whisk it. Add salt and pepper. Mix it.

To make the Toast Pakora
1 packet of Bread loaf
1/4 cup Green Chutney
Oil for frying

Take 2 pieces of bread. Apply the green chutney on one bread and spread the stuffing on another. Place one piece of bread over the other. Cut it into a triangle. Repeat the process for other bread pieces. Take a frying pan. Add the oil and let it heat. Take 4 pieces of the triangle cut bread, dip it into the batter and fry it in the oil until brown in colour from both the sides. Take it out from the oil and keep it on the absorbent paper. Serve it hot with chutney, ketchup and garam chai, and enjoy the rains...

Tuesday 28 June 2016

Chicken Peri Peri Fry with Veggies and Yogurt Chessy Mint sauce served in Pita Pockets...

Chicken Peri Peri Fry with Veggies and Yogurt Chessy Mint sauce served in Pita Pockets...
Love the spiciness of the Peri Peri, the tangy chessy minty yogurt dip and the goodness of the veggies servered in the pita bread pockets. A complete meal by itself...

For Yogurt Cheesy Mint Sauce
Please click on the link for the recipe....

For Chicken Peri Peri Fry
Please click on the link for the recipe....

For Pita Bread
Please click on the link for the recipe...

For Assembling 
Yogurt Chessy Mint Sauce
Chicken Peri Peri Fry
Pita Bread cut into half
1/4 cup Red Cabbage finely sliced 
1 Onion sliced 
1 Tomato cut into thin stripes 
4 Pickled Gherkins sliced

Take a pita slice and create a pocket. Add the chicken pieces, vegetables, pickled gherkins and sauce. Enjoy the spicy Peri Peri taste along with the chessy minty yogurt...

Sunday 20 March 2016

Eggdli Muffins...

Eggdli Muffins... 😃😃

A twist with the leftover idli batter with eggs....... Good for breakfast or snacks... Enjoy with Chutney or Sauce... 
1 bowl of Idli Batter
1 Onion chopped 
Few Coriander leaves chopped 
1 or 2 Green chillies chopped 
2 Eggs 
Salt to taste 
1/4 tsp Chilli powder 
1/4 tsp Sambar powder 
Oil to grease the Muffin tin

Take a mixing bowl, add the batter, eggs, onions, coriander leaves, green chillies and salt. Mix the batter. Grease the muffin tray moulds. Pour the batter in the muffin moulds. Sprinkle the chilli powder and sambar powder on top of the batter. Bake at 180 degrees celcius for 20 minutes or till done. Insert  a toothpick and check... Serve hot with the Chutney...
P.S. Other vegetables like chopped capsicum, carrot can be added. Leftover keema can also to added for a change...

Wednesday 2 March 2016

Choco Idli Steam Cake

Choco Idli Steam Cake

It is a healthy snacks for children. Since the exam fever is on...  This kind of snacks are boosters for children to study. My daughter from past few day wanted this... so made this for her. Very easy to make and delicious too.

1/2 cup Whole Wheat Flour
1/2 cup Fine Semolina
4 tbsp Coco powder
2 tbsp Chocolate Chips
1/2 tsp Baking powder
1/2 tsp Soda bicarbonate
1/4 tsp Salt
1/4 cup Condensed Milk
¼ cup Curd
1/2 cup Milk
1 tsp Vanilla extract
1/4 cup  Oil
Some sprinkles

Mix semolina, whole wheat flour , coco powder, salt, baking powder, and soda bicarbonate together. Mix curd and milk together. Take a mixing bowl. Add oil and condensed milk. Beat it. Add vanilla essence and beat it once again.  Add half dry ingredients and half wet ingredients into the mixing bowl. Beat it. Add the remaining ingredients dry and wet ingredients and beat it well. Add the chocolate chipes and fold it. The batter should be thick dropping consistency. Take a idli steamer. Add water in the steamer and let the water boil. Meanwhile  grease the idli mould. Add the batter in the mould. Sprinkle some colour sugar sprinklers. Add the moulds in the steamer and let it cook for 20 minutes or till done.  Once cool take it out from the mould. And remove the Choco Idli Steam Cake from the moulds.
For garnishing drizzle some fresh cream. 

Tuesday 16 February 2016

Pizza Uttappam

Pizza Uttappam 
Indo Western Fusion cooking... Italy meets South India.. Uttappam is a South Indian Dish and it is served with an Italian Pizza topping.. 

For the Pizza Sauce 
3 Ripe Tomatoes cut into cubes 
4 big size Garlic pod chopped
1 Onion chopped 
Salt to taste
1 tbsp Sugar
1/2 tsp Dry Mix Herbs
1/2 tsp Pepoer powder 
1 cup Tomato purée
1 tbsp Olive oil

In a wok, add olive oil. Add garlic and sauté for a minute, add the onions. Sauté till translucent. Add the tomatoes, stir and cook it for 5 minutes. Add the tomato purée, salt, pepper powder, sugar and mix herbs, stir and let it simmer for 5 minutes more. Keep it aside. 

For the Dosa / Uttappam Batter
3 cups Rice
1 cup Urid Dal / Split Black Gram 
1 tbsp Fenugreek seeds 
Salt to taste 

Wash and soak all the 3 above ingredients seprately overnight. Grind the ingredients in a grinder and keep it for fermenting for 8 hours. Add salt and if required then add water for the right consistency. 
P.S. I normally grind a kg of rice and 300 grams of dal and divide the batter as per my requirements into separate vessels and refrigerate it. 
We can also take 2:1 proportion of rice and dal. 3:1 proportion of rice and dal gives crispy dosas.

For the Pizza Uttapam
Pizza sauce
1 bowl of Dosa / Uttappam batter 
1 cup Mozzarella and Cheddar cheese mix grated 
2 tbsp Black Olives sliced 
2 tbsp Red picked chillies sliced 
1 Onion sliced
1 Green Capsicum sliced
1/2 Red Capsicum sliced
1/2 Yellow Capsicum sliced 
8 Mushrooms sliced 
Sprinkle of Pizza mix dried herbs 
Olive oil to drizzle 

Take a pan, add one ladle full of batter in the pan, keep it on a low flame, sprinkle some cheese, add the pizza sauce on the batter, arrange the vegetables on by one on the pizza. Add some more cheese on top, drizzle some oil on top and sprinkle pizza mix. Cover and cook, for 2 to 3 minutes till the base has become brown and crispy. Serve hot.