Archive for the ‘Side kick’ Category

Caramelized Onion Spinach Herb Tart

Of recently i have been experimenting with made from scratch pie dough and puff pastry sheets in making sweet and savory tarts and the results so far have been fantastic….
It passed with flying colors with my family……..
specially in summer heat, these dishes are a welcome break from the usual and also very chic to serve it to guests….
This recipe uses puff pastry as the base which i know may not be readily available in India so for the people in India I will post a pie dough recipe that is super easy to make and is almost fool proof which can be used as the base for the tart or the crust…
1 Puff Pastry Sheet (pepperidge farm or store brand)
(thawed for about 15 minutes)
2 cups of frozen spinach or fresh spinach which is chopped fine and cooked until tender.
1/2 cup of corn kernels boiled
Handful of grated/shredded carrot/
1 large onion, thinly sliced.
3 pods of garlic, teaspoon each of fresh herbs- thyme,rosemary,mint and chives….
1/4 cup of fresh chopped cilantro.
if you are using dried herbs use just a pinch since its far more concentrated than fresh.
1/2 cup of either white or red sauce pasta sauce.
use ready pasta sauce, dont bother making it at home since it uses very little quantity.
I used Ragu Light Alfredo Sauce. The sauce binds the mix together.
Pepper and chili powder to taste.
Handful of  cheese – I used goat cheese but you can use mozzarella, white cheddar or any other:))
Pre heat the oven at 400 F.
Lightly dust the parchment paper with flour or if you are using a non stick cookie sheet then lightly grease it.
Lay the thawed puff pastry
Stretch it out with a rolling pin just a little so that its a good size rectangle and then pierce it all over with the fork.
Bake it in the oven until golden brown under and over.
Remove and Cool.
The filling:
In a pan, add some oil on a medium high.
Add the onion slices and cook until they are tender and light brown.
Remove and keep aside.
To the same pan add some more oil, garlic,spinach,carrots,cooked corn, sauce,herbs,salt,pepper and chili powder to taste.
Let is cook for about 10 minutes until the mix is well incorporated and all the moisture has evaporated. taste it and adjust the spiciness according to your pallet.  I like it quite spicy. U may add hot sauce if you wish.
spread the spinach mix on the puff pastry sheet, top it with onions and sprinkle it with cheese and bake it for 5 minutes until the cheese melts.
Cut it with the pizza cutter and serve.
By Aditi Sheth
NOTES: variety of filling can be used for this savory tart with or without the sauce.
             u can arrange slices of lemon  or oranges as toppers on the tart
             potato can be used for filling or for healthier options, use cooked broccoli florets, asparagus etc…
             non vegetarian options like shredded chickenImage are also possible…

Tempura Vegetables with Chinese Sauce

Vegetables: Radish, Baby Carrots,Paneer,Cauliflower,
1/2 cup of dry corn starch
For the sauce:
4-5 tablespoons of corn starch
4-5 tablespoons of soy sauce
4 tablespoons of red/green chili sauce or as per your taste. I use more. Short cut option would be to use Sriracha Sauce available in all stores.
2 table spoons of crushed garlic
Water, salt to taste. This being a chinese sauce, I like it spicy and I use all the above ingredients generously.
Cut the paneer and radish into chunks of 2 inches long. They should be about same size as baby carrots.
Cauliflowers into medium florets..
Roll all the vegetables into the dry corn starch generously and fry them until crisp, about a min or less. Keep aside uncovered.
Make the sauce.
In a wok, take some oil, saute the garlic, add soy sauce and chili sauce.
Mix the corn starch and water into a smooth liquid,not too thin.
Add it to the wok and simmer until the sauce is lump free and thick. Add salt.
Arrange the vegetables on the serving platter and pour the sauce over them, garnish with green onions if you want to and SERVE IMMEDIATELY.
Iblanched all the vegetables which I should not have. The veggies got soggy.
I served the dish much later after cooking which again made it into an ordinary manchurian type of dish which this is not meant to be. The fun is in the crispness of the veggies.
Serve it immediately while the veggies are crispy
Aditi Sheth

Instant Pedha 2

2 cups ricotta cheese (i think the standard package works)
1 cup cream
1 cup milk powder or non–fat dry milk
flavoring of your choice – I use elaichi and kesar (cardamom and saffron) with pieces of almonds or pistachios for decoration.
mix it all together, make sure there are no lumps and stir on low heat till the mixture is fairly dry and comes off the sides of the pan. take it off the heat, let cool till its cool enough to handle. shape into little pedhas. If you want to get fancy and use cookie cutters, i can see how that would look very attractive as well. let cool.
the pedhas were absolutely delicious! I made these a few months ago, right after my daughter was born and we would offer these to our friends who came to see her. they were blown away by how nice the pedhas were!
Nisha Kolhatkar

Mushroom Tikkis

200 gms button mushrooms – cleaned and chopped
2 tsp olive oil
1 tsp ginger-garlic paste
juice of 1 lemon
1 potato – boiled and grated
1/2 tsp saffron – dissolved in water
1 tsp garam masala powder
1 tsp deggi mirch powder (available readily in India) or else the regular red chilli pwd will do but the taste might differ a little
1/2 tsp cumin powder
salf to taste
1) Put chopped mushrooms in a muslin cloth and squeeze out excess water.
2)Heat 1 tsp oil in a pan and saute the ginger-garlic paste.
3) Add chopped mushrrom, lemon juice and grated potato. Cook till all the water dries up and allow this mixture to cool.
4) Once cooled grind this mixture to a fine paste. Add the remaining ingredients.
5) Make tikkis and cook on a tava with the remaining oil. Serve hot.
TIP: Incase the paste is too soft then use besan to bind the tikkis. Make sure to roast the besan before as it binds well and tastes better.
One can add panner also.
By Chandni Sanghvi Patel

Homemade Bread

1/2 cup water, 1/2 cup milk
1.5 tbsp oil
2 tbsp honey (or sugar)
2and7/8 cup bread flour
1 tbsp gluten (optional but i like it because the bread turns out better)
1.5 tsp salt
2and1/4 tsp yeast
1 fistful seasme seeds (I like the black ones because they look pretty)
1 firstful sunflower seeds (love the flavor)
couple tbsp poppy seeds (optional – you could just add more of whatever you like.
throw everything in the breadmaker. select basic cycle, enjoy!
It turns out beautifully. in the two years since i’ve had my breadmaker, I have bought store bought bread maybe 3 times…
Nisha Kolhatkar

Quickest Cake Ever!!!

The quickest cake ever !


200 gm Parle – G biscuits
2 tsp cocoa (add more if you like)
2 tsp chocolate powder
2 tsp sugar
Add walnuts
Mix all ingredients together
Then add 5gm eno and whisk properly
Put in a greased baking dish for 4 mins in microwave oven
Allow to cool
Can serve hot with vanilla icecream it use the cake to make your own sundae !

Enjoy !


Daal Dhokli (traditional gujarati one pot meal)

Part 1- making the dal
Ingredients for the Dal;
2 cups toovar dal (arhar)
2 tablespoons peanuts (cleaned of skin)
8 pieces cocum soaked
1 tomato chopped
3-4 tablespoons jaggery
1 tsp haldi, red chilli powder
1/2 tsp lemon juice
a little grated ginger, mustard seeds, curry leaves, whole jeera, methi seeds,2 cloves,a little hing, all  for tempering.
4 green chillies slit
salt to taste
Pressure cook the dal until cooked, cool and blend it smooth, then add 3 cups of water to the dal puree , no llumps no whole dal remaining.
Take some ghee, add mustard seed, upon crackling add jeera, curry leaves methi seeds, cloves, hing.
Add, tomato, jaggery, ginger, peanuts,turmeric powder lemon juice green chillies ,cocum and cook on low flame for 10 mins.
then add dal and salt and simmer for about 15 mins on low flame.
For Dhoklis:
1 cup whole wheat atta
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp hing
2 tbl spoon oil
1/4 tsp ajwain seeds
Knead all the ingredients together and make a dough, should be firm.
divide the dough into 4 parts, roll out each into thin chapatis.
cut out diamond shapes about and inch and half out of each roti and while doing this, let the dal reach a boil.
Once the dal is boiling, add the dhoklis one by one giving it a few seconds between each time, or else they can gather in the dal and make a big lump.
once all dhoklis in, garnish with coriander and serve hot.
Aditi Sheth