Archive for the ‘Big Burp’ Category

Spicy Peas-Coriander-Paneer stuffed Aloo Tikkis

Ingredients:

3 med potatoes

1 cup green peas boiled  And drained.
3/4 cup roughly chopped coriander
1/4 cup grated paneer
Few cubes of pineapple.
1/2 cup besan or gram flour for batter
1 cup seasoned breadcrumbs
1 full teaspoon Garam masala
1 full teaspoon — red chili powder, turmeric, chaat masala,coriander powder for peas mix and some more of each for potato mix.
Salt to taste
Oil for sautéing and deep frying….Method:

Mash the boiled potatoes , season with salt, red chili powder. Keep aside.
In a sauté pan take some oil, add the boiled peas, coriander and all dry masalas and mix well, sauté for few minutes.
There is distinct taste of Garam masala and spiciness from red chilis so be generous with it. Keep aside.

In your palms take some potato mix, make a ball and flatten it out.
In the center add a big dollop of peas mix, put a small pinch of paneer and then top it with  a piece of pineapple In the center and fold everything into a round ball or oblong shape, whatever works.

Refrigerate the tikkis for a half an hour so it firms up, incase your potatoes are over cooked or the mix is n
ot stiff enough.
For the batter:
add salt,red chili powder to the flour, add water cautiously to the gram flour so to make smooth thick batter.
Dip each tikki into the gram flour batter completely and roll them on the bread crumbs coating each with a thick layer of crumbs.
Deep fry the tikkis and keep them uncovered. These tikkis stay super crisp for long time….
Serve it with sweet ans spicy chutney..Alternately u can add more layers of flavor with  other dry fruits in the center ….
Enjoy

Aditi Sheth

Quick Salmon Recipe

Ingredients:
Salmon fillet (Use fresh if possible, if using frozen, thaw it completely)
Salt, pepper to taste
fresh cilantro
lemon slices
2 tsp olive oil
pinch of garam masala powder or fish masala (optional)
Aluminium foil
Method:
Take aluminium foil square (much bigger than the piece of salmon). Place the salmon on the foil. Sprinkle salt, pepper, masala (garam or fish masala) and fresh cut cilantro on both side. Add olive oil and keep the lemon slices on the salmon. Wrap the fish in the foil, making a nice pouch. You can add 2 layers of foil to keep it intact.
Keep enough water for boiling in a large pot. Slide the salmon pouch in the boiling water and let it remain in boiling water for about 7-10 mins (depending upon the size of salmon fillet). Remove and let it cool for 2-3 mins. The salmon will be ready to eat.
Nice thing is that the fish does not smell at this point, neither the house is filled with smell nor the utensils. I found this was easy way to cook and it tastes delicious.
To kick it up a notch, you can also add sauteed onion or bell-peppers  or mint leaves or any other seasoning of choice inside your pouch.
By
Sudipta Chatterjee

Aloo Masala Roti

Ingredients

2 boiled potatoes
1 grated onion
1/4 cup wheat flour
1/8 cup besan
Amchur powder
Salt to taste
Green chillies
Lots of coriander

 

Method
Knead the dough with little curd and water if required
Make balls and then roll like a chapati
Cook on tawa and serve hot

 

By Komal Patel

Tawa Pulao

Ingredients:
3 cups of cooked rice
2 tbsp Oil
1/2 tsp cumin seeds
1 medium onion ( chopped)
1/2 tsp. ginger paste
1/2 tsp. garlic paste
4 medium tomatoes ( chopped)
1/2 cup Green peas ( boiled and crushed)
1 medium carrot ( boiled and diced)
2 tsps Pav Bhaji masala
1 tbsp Red chilli paste ( I used Siracha )
1 Small Bell pepper ( finely Chopped)
2 tbsp. coriander leaves
2 tbsp. lemon juice
Method:
Heat oil in the pan , add cumin seeds saute them till they turn brown, add onion and then ginger-garlic paste.  Once the onion turns translucent add tomatoes , crushed peas & carrots. After a while add Pav Bhaji Masala,  Hot sauce and around 2 Tbsp. of water and mix it all and then add cooked rice and salt to taste.  Finally add finely chopped Bell pepper, corainder leaves and lemon juice and cook it on high flame for another minute or two. Your Tawa Pulav is ready to serve.
Enjoy
Madhu

Corn Palak Pudina Kasoori Methi Subzi

Corn Palak Pudina Kasoori Methi Subzi

Ingredients:

2 cups cooked corn kernels

3 cups finely chopped Spinach

1/4 cup mint leaves + coriander leaves combined ground into fine paste.

2 pods garlic

2 green chilies

2 tbl spoon of dry kasuri methi leaves, lightly roasted.

Salt, turmeric,red chili powder, cumin powder and pinch of garam masala to taste.

Method:

Cook the spinach on medium heat in a teaspoon of oil.

Half way through add the pods of garlic.

Once fully cooked, grind the spinach into a fine gravy consistency, add water if needed.

Take table spoon of oil, add whole cumin seeds and upon crackling add the spinach gravy.

add the mint coriander paste, corn and all the spices.

Take the roasted kasuri methi leaves and crush it in your palms, this way the dry twigs will breakdown into powder.

Add it to the subzi.

cook for sometime until the subzi is ready and flavors absorbed.

Add a dash of cream if you want it rich or a dollop of butter before serving.


By Aditi Sheth

Tandoori Chicken

Ingredients:

 

6 leg pieces chicken  (whole foods preferred)

2 table spoon thick yogurt

2 tsp lemon juice

1 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp minced garlic

1 tsp minced ginger

salt and pepper to taste

2 tsp oil and tsp butter

1 inch pieces of carrot during baking

 

Marination – 6-8 hours before, I marinated about 10 hours ahead.

Make big 1 inch slits inside the chicken.

Mix red chilli powder and salt in lemon juice.

Apply the mixture nicely inside all the slits and some around the chicken. Mix ginger, garlic, pepper powder, cumin, coriander and garam masala powder, salt and yogurt.

Apply this mixture again inside the slits and to the outside of chicken. Add little oil to the marinated chicken (only 1tsp or so). Keep aside for 6-8 hours inside air-tight container.

 

Pre-heat oven to 425F. Place few inch pieces of carrots and put the chicken pieces on top so air can flow around the chicken pieces.

Apply little butter to the pieces so they don’t get dry.

After about 20 mins turn the pieces on the other side.

Another 15 mins or so for the other side and the chicken should be ready. Cover it will foil and set aside for 15 mins.

Optional, you can add chat masala and slightly fry it on a frying pan before serving with fried onion and veggies.

 

I read many recipes which asked for using red color and butter and more complicated stuff.. This one is simple, not very greasy and tastes amazing even without tandoor or grill.

By Priya Vaidya

 

Honey Chili Potatoes

Here’s a recipe of something that’s easily doable at home. This isn’t exactly health food, but more like a bit of sinful indulgence or an interesting appetiser when you are entertaining.

Ingredients:

Potatoes (you can julienne 3 large potatoes into finger sized pieces).

I have used baby potatoes.

500 gms baby potatoes

1 inch root ginger minced

8-10 garlic cloves crushed

4-5 green chillies slit

1 teaspoon Kashmiri Chilli powder

Oil for frying

Red or green chilli sauce

corn flour/corn startch(or maida)

Tomato ketchup

spring onions

1 tbsp sesame seeds

Greens of spring onions

1 teaspoon honey 

1 teaspoon kashmiri chilli powder.

Parboil the potatoes so that they are nearly cooked but not quite.

Peel and allow to cool.

Add 1 teaspoon of ginger-garlic paste, salt, chilli-powder, some red chilli sauce and corn flour.

Mix thoroughly and see that the potatoes are well-coated with the paste. Deep fry in a wok(alternatively you can bake them in the oven/microwave for a healthier option). 

For the sauce. 

Heat oil in a wok. When oil is smoking add sesame seeds and slit green chillies.

Allow the sesame seeds to brown a little. Now add the ginger and garlic but don’t let it brown. Add the potatoes. Stir for a minute.

 Make a paste of chilli sauce, tomato ketchup, kashmiri chilli powder, salt and corn starch and a couple of teaspoons water and add this mix.

Stir fry so that the sauces coat the potatoes well.

Adjust the quantity of sauces if you find the coating light. T

he consistency of the final dish is similar to that of dry manchurian, paneer chilly etc.

Check seasoning.

Finally, add spring onion greens and honey and turn off heat.

You can go easy on the honey if you don’t like the sweet flavour or skip it altogether and make chilli potatoes.

Personally I love the flavour that honey imparts. 

By Jasmine Chokshi