Thứ Bảy, 20 tháng 4, 2013

Caprese Flatbread


You could call it Pizza if you so fancy or even nanizza if you are feeling creative because essentially this yummy dish is nothing but classic caprese style toppings over a naan flat bread. A few moons ago I had shared a similar flat bread pizza with some classic makhani style paneer topping. Of course the choice of toppings is only limited by your imagination but for me a very good combination (when its not paneer of course) is a simple but a classic combo of tomatoes, cheese, basic and garlic. Not to mention it is much simpler to put together than a traditional pizza if you use store bought naans which work perfectly well in this preparation.
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Tags:Caprese Flatbread

Thứ Hai, 15 tháng 4, 2013

Biscuit Chaat Recipe

When its IPL season how can i not post a recipe colorful and yummy this recipe was on my mind for a long time but the only problem was the biscuit base i was after the flavored biscuits to give my recipe a complete twist...
Here are my pics for the best biscuit base...from Britannia 50-50 series sweet and salty I love maska chaska the beautiful curry leaves flavor makes it complete and onion fry are the best in the lot they are light and flaky....
Recipe video...:)

Ingredients required:
1/2 Cup Sweet Corn
1 Boiled Potato (salted and grated)
1/2 Red and Yellow Bell Peppers ( Cut into small pieces)
1 Carrot (Grated)
1 Onion (finely chopped)
2 Chilies
1 Tsp Butter
2 Cube Cheese Grated
2 Cheese Singles
Mint, Lime and coriander for garnish
Ready to eat fried potato sticks or sev
Biscuits for base

For Seasoning:
1/2 Tsp Chaat masala
1/2 Tsp Chilly Powder
1/2  Dry Mango Powder
Method:
  • Add sweet corn butter and salt to a micro safe bowl and microwave for 2 minutes till the corn has cooked.
  • Add 2 Sp fulls of bell peppers finely chopped chilies finely chopped mint and coriander with a dash of lime mix well and reserve.
  • Cut the cheese singles in half's and into quarters.
  • Use maska chaska with extra butter flavor for base top with corn mixture grated carrots sprinkle on the seasoning and garnish with potato sticks.
  • For double cheese dhamaka use the same butter flavor maska chaska layer with one quarter cheese slice place the corn mixture top with grated cheese and carrots sprinkle on the seasoning chilly powder chaat masala dry mango powder and garnish with potato sticks.
  • Used onion fry biscuit for base added grated potato and carrots sprinkled on some seasoning chilly powder chaat masala dry mango powder and garnished with potato sticks.
Serve these yummy biscuit chaat along with hot coffee or tea...enjoy...:)

Thứ Sáu, 12 tháng 4, 2013

Sauteed Garlic Herb Mushrooms


When you are either learning the basics of cooking or have been at it for a while, being asked to create a dish from memory is always challenging and tricky. The challenge increases multiple fold when it has to be from someone else's memory. Yes that is the story behind this dish. This other day when I made pizza - which I have several times - hubs somehow decided to take a trip down the memory lane. He began describing how when he was in India, they had opened a brand new Pizza Hut in his city, one of the very first ones in the entire country in those times. He of course had paid a visit to eat a veggie pizza that as he describes cost an arm and a leg. The one thing they brought with the pizza was a sampler of sauteed garlic mushrooms on the house. The pizza was great, he goes on, but the taste of the mushrooms stuck with him. Of course I took the hint, asked him a few questions on what more he remembered of what it looked like, and tried it. Yes he said these were better than the ones he had way back when. What a relief!
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Thứ Năm, 11 tháng 4, 2013

Paneer-Matar Paratha


In case you missed my Aloo-matar paratha from a few moons ago, this paratha is similar only better, in that it has paneer - my favorite ingredient. I have sung praises of the stuffed bread or paratha in that post so pay a visit if you are super interested! Also I described how tricky it can be for first timer and takes a little practice to get it right. Anyway, addition of Paneer gives this stuffed paratha the added soft texture as well a mildly creamy taste along with the kick of the spiced up peas. This paratha is perfect for those times when you feel like eating a yummy bread and don't really want to deal with making accompaniments. Just enjoy with some spicy Indian pickle, a simple raita or heck even ketchup.
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Tags:Paneer-Matar Paratha

Thứ Tư, 3 tháng 4, 2013

Buffalo Tofu Bites

I do not care much for tofu. Well read on, there's more to it. Of course I did not grow up eating tofu. Not so very long ago, it all started as a misunderstanding between mister tofu and I. I had heard a lot of good things about it. I even found out that it was made from bean curd which put me right at home with it. To top it all it looked like paneer, my favorite ingredient of all. That was the mistake. I tried it with the expectation for it to taste like paneer. Not tofu's fault. It is a great and very versatile ingredient but one of a kind. I have since tried it many different ways and this recipe is the best way I like it. Done appetizer style, breaded, baked and with the spicy kick of a homemade buffalo style sauce. Tofu is back again. 
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Thứ Hai, 1 tháng 4, 2013

Arabian Pulpy Grape Juice

Gosh I cant believe its April already I was in no mood to cook this hot weather is irritating me and everyone around i planned to do something simple and today pulpy arabian grape juice stands no 1 in my to do list it was super refreshing and yummy...:)
Ingredients:
400 Grams Red or Purple Grapes(Seedless)
2 Tbsp Rose water
2 Lime Juice
1/2 Tsp Salt
1 to 11/2 Cups Sugar
To dilute water or club soda as per your taste.

Measure for sugar depends how sour the grapes are if its to sour add 1 1/2 cups...
Video Demo

Method:
  1. Add the grapes to a colander remove the steams and rinse thrice allow the water to drain.
  2. Add the grapes to a pot that fits inside your pressure cooker  add sugar to the grapes. steam cook the grapes in the pressure cooker for 4 to 6 whistles till the grapes cook.
  3. Remove the pot from pressure cooker allow to cool.
  4. Mash the grapes using a hand masher add salt rosewater and lime juice dilute with water and place a cover on the pot refrigerate till cool.
Mix and serve along with the grape pulp can be garnished with mint...enjoy...:)