Shish Tawook

When in Bahrain....one of my favorite restaurant was Nadhmi in Riffa.....an awesome grill run by a bunch of Lebanese men and they made the best shish tawook ever....served with lip smacking hummus, baba ganoush, tabbouleh and pickled jalapenos........And you know what?...... Lebanese men are very handsome and friendly......no wonder I went to Nadhmi often.

My shish tawook did not come anywhere close to Nadhmi's but definitely good enough.

Recipe Source:Dedemed.com
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Ingredients

• 2 Chicken Breasts , cubed
• 6 cloves garlic ,minced
• 1/2 tbsp Tomato paste
• 2 tbsp Tomato ketchup
• 1tsp Chilli powder or paprika
• 1/4 cup Yogurt
• 2 tbsp Lemon juice
• salt to taste
• Olive oil

Method

1. Marinate chicken cubes in garlic,tomato paste,tomato sauce, chilli powder,yogurt, lemon juice and salt for 2 to 4 hours or overnight.
2. Pierce the marinated chicken cubes into the wooden skewer sticks.
3. Grill on barbecue and keep basting with olive oil till done or you can also pan fry the chicken or roast in the oven.
4. Serve with roasted veggies and pita bread.  

Falafel with Cucumber and Mint dip

Any Middle Eastern feast is incomplete without the very famous vegetarian snack Falafel.....Serve them hot with pita bread...cucumber mint dip...fresh tomatoes....lettuce and sliced onions...you end up with the perfect Falafel pita bread sandwich.....

Recipe Source Titli's Busy Kitchen
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Ingredients 

• 200 grams Chickpeas (soaked in water overnight)
• 4 cloves Garlic,finely chopped
• 1 small onion , finely chopped
• 1 tsp Cumin seeds (or 2tsp cumin powder)
• 1 tsp Coriander seeds (or 2 tsp coriander powder)
• 1/2 cup Coriander leaves, finely chopped
• 1/2 tsp Baking soda
• Salt to taste
• oil for deep frying

Method

1. Add the soaked and drained chickpeas into a food processor and blend for few minutes and transfer to a bowl , the chickpea paste should not be too coarse nor too smooth.
2. Using a motor and pestle grind the coriander and cumin powder into coarse powder. 
3. Add the finely chopped onion and garlic,salt, cumin powder and coriander powder to the chickpeas and mix well.
4. Place this mixture in the refrigerator for 30 minutes.
5. After 30 minutes ,remove and add baking soda and give a thorough mix.
6. Place the oil in a frying pan and heat on medium.
7. Take and tablespoon and a half of the chickpea mix in you hand and form and ball and flatten slightly.
8. When the oil is hot fry the chickpea balls on medium flame till the falafel turns golden brown in color.
9. Remove and drain the excess oil in absorbent paper.
10. Serve the hot falafel with cucumber and mint dip and pita bread.

Cucumber and Mint Dip

• 1 medium Cucumber
• 1/4 cup Mint leaves, finely chopped
• 2 cloves Garlic
• 200 ml Yogurt
• Salt to taste

Method

1. Scrape the cucumber skin, slit and scoop out the seeds and discard.Grate the cucmber.
2. In a bowl and yogurt and mix till smooth ,grate the garlic into the yogurt,add the grated cucumber,mint and salt and mix well.
3. Transfer into a bowl and serve with falafel.

Baba Ganoush

Hummus is always followed by Baba ganoush .

Recipe Source :Dedemed.com

Ingredients

• 1 medium size Eggplant
• 3 tbsp Lemon juice(adjust to taste)
• 4 cloves garlic
• 4 tbsp Tahini sauce
• salt to taste
• Olive oil
• Chilli powder and mint leaf for garnish

Method

1. Preheat oven at 200 degree c, prick the eggplant with a fork,apply little oil on the skin and place on the wire rack in the preheated oven for 1 hour, remove and place in a bowl and cover with clingfilm and let it cool. Once cool,remove peel the skin and place the eggplant  flesh in a mortar or a blender.(another method is to roast the eggplant on a stove top)
2. Blend together roasted eggplant flesh,garlic,lemon juice,tahini and salt in a food processor till you get desired consistency (I do not like mine smooth).
3. Transfer to a serving dish ,garnish with olive oil,chilli powder and mint leaves.
4. Serve with pita bread.

Hummus

Hummus is my favorite middle eastern dip......goes well with pita bread.......must try.

Recipe Source:Dede

Ingredients

• 3 cups Chickpea (cooked)
• 1/4 cup Yogurt
• 1/2 cup tahini sauce
• 2 tbsp Lemon juice (adjust to taste)
• 5 cloves of garlic
• salt to taste
• few mint leaves (optional)
• 1/4 cup Olive oil for garnish

Method

1. Blend all the ingredients in a blender to a smooth paste ,add little water if the hummus is too thick.
2. Transfer to a serving plate and garnish with olive oil and cooked chickpeas rolled in chilli powder.
3. Serve wit pita bread. 

Teatime Cake Rusk

Only thing missing in this picture is a hot cup of tea to dip the rusks in, perfect tea time snack.

Recipe Source :Ambus

Ingredients

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• 1 cup All purpose flour
• 1 tsp Baking powder
• pinch Salt
• 3 Eggs
• 1/2 cup Castor Sugar
• 113 grams unsalted softened Butter (1/2 cup)
• 1 tsp Vanilla extract

Method

1. Grease and line a 9 inch square baking pan with butter paper and set aside. Preheat oven at 180 degree C.
2. In a bowl beat sugar and butter till light and fluffy, add in the eggs one at a time beating after each addition.Scrape the down sides. Add vanilla essence and beat till well combined.
3. Sift in the flour, baking powder and salt and beat on slow speed till you have a smooth batter.
4. Pour the batter into the prepared greased pan ,smooth out the surface and bake in preheated oven for 20 minutes or till the cake is completely baked and when toothpick inserted it comes out clean.
5. Let the cake cool down for 15 minutes. Remove from the pan and cut into long pieces or desired shape.
6. Place the cut cake pieces on a cooling rack and bake again at 180 degrees C in a preheated oven in the center rack till you get the desired brown color.Keep checking on the rusk every 10 minutes and turn around so that its baked evenly on all four sides.
7. Remove from oven and let it cool down completely before transferring into an air tight container.

Crispy Spring Paneer

Crispy spring paneer......simple veggie appetizer....and proof that I suck when it comes to naming a dish.

Recipe Source :Sanjeev Kapoors Flavors of the Orient 

Ingredients

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• 200 grams Paneer 
• 5 to 6 cloves Garlic, minced
• 1 tbsp Lemon Juice
• 2 tbsp Sweet chilli sauce
• 1 tbs Soy sauce
• 1 tsp Pepper
• 2 tsp Red chilli flakes
• 1 tsp Sugar
• salt to taste
• 2 tbsp Flour (Maida)
• 1 tbsp Cornflour
• 5 sheets Spring roll sheets
• Oil ,deep frying

Method

1. Cut the spring roll sheets into thin strips and keep aside.
2. Cut the paneer into thick fingers.
3. In a bowl mix together garlic, lemon juice, sweet chilli sauce, soy sauce, pepper, red chilli flakes, sugar and salt. Apply this mixture to the paneer and let it marinate for 15 minutes.
4. Add flour and cornflour to the paneer and mix well, set aside for few minutes.
5. Take each paneer and wrap it with the spring roll sheet strips and press to make it stick to the paneer. if the strips are not sticking make paste with maida and little water, and use it to stick the strips to the paneer, keep aside the wrapped paneer..
6. Heat oil in a pan on medium flame, when hot drop in the wrapped paneers and fry till golden brown,
7. Serve hot with tomato sauce or sweet chilli sauce.

Tomato Chilli Prawn / Shrimp

I suck at coming up with a name for a dish....when I came across this recipe.....from my neighbor...who got it from her ex neighbor....who got it from her ex neighbor(figure that out) , it was known as Kashmiri Prawn.....I get it....Kashmiri chilli powder ----extreme north......but.....Curry leaves-------extreme south, so I totally refused to name this dish Kashmiri Prawn......for a second I was so fed up I even thought of naming this dish "Some Prawn"....but that's just me being silly.....I settled with Tomato chilli prawn...you can name it whatever you want.

Recipe Source : Neighbors - ex Neighbors- ex Neighbor (whoever you are....thank you )
Ingredients
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• 1kg Prawn , shelled and de veined (you can use chicken )
• 1/2 cup Curds / Yogurt
• 1 1/2 tbsp Ginger garlic paste
• 3 Green Chillies , chopped
• 1 tsp Salt
• 1 tsp Turmeric powder
• 3 medium Tomatoes ,ripe
• 3 tsp Kashmiri chilli powder / Red chilli powder
• pinch Red colour ,optional
• 1 tbsp Lemon juice
• 4 tbsp Oil
• 15 to 20 Curry leaves

Method

1. Squeeze out excess water from the prawn* and transfer into a clean bowl, add curds/yogurt ,ginger garlic paste,turmeric powder,green chillies and salt and let it marinate in the refrigerator for 30 minutes.
2. Roughly chop tomatoes and grind in a mixie or blender to a fine paste.
3. In a large non stick vessel or wok add 3 tbsp oil and place on medium flame, when oil is hot add add the tomato paste,salt to taste,red color and red chilli powder and stir for 2 to 3 minutes. Now add the prawns and mix well.increase the flame to high and cook the prawn till all the liquid is evaporated and you are left with thick red sauce that coats the prawn.Take off the flame and add lemon juice and mix well.
4. Place a small pan on medium flame,add 1 tbsp oil,when hot add curry leaves and stir for few seconds. Add this seasoning to the prepared prawn and serve hot.

*It is important to squeeze out the excess water from the prawn as it releases a lot of water when cooked,if there is lot of water content it will take longer for the liquid to evaporate which means you will have to cook the prawn for a longer time, this will lead to overcooked tough prawn.

Potato Cheese Croquettes

Potato Cheese Croquettes are perfect appetizers for any party.....and kids just love anything that has potato....cheese.....and is deep fried...I would have put this under Kids Special if not for the glass of beer in the pic.....but on second thoughts....it can easily pass off as apple juice (please don't mind the silliness)

Ingredients
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• 5 medium Potatoes 
• 4 tbsp thick White Sauce
• 2 tsp Red Chilli Flakes
• 1 tsp Freshly ground pepper
• 2 tsp Lemon juice 
• salt to taste
• 1 tbsp fresh Coriander leaves , chopped
• 2 Green Chillies ,finely chopped
• 100g Mozarella Cheese ,cut to thin strips
• 1 cup Breadcrumbs
• 1/2 cup Flour (maida)
• 1 egg or 2 tbsp cornflour
• Oil to deep fry

White sauce

• 1 tbsp Butter
• 1/2 tbsp Flour (maida)
• 1/2 cup Milk
• salt and pepper to taste

Method

1. Peel the potatoes and cut into medium size cubes, place in a vessel and add enough water to cover the potatoes, add 2 tsp salt and cover and cook on medium flame till the potatoes are cooked and tender (do not over cook,the potatoes should hold their shape)
2. Drain the water from the potatoes and mash using back of a fork.
3. Transfer the mashed potatoes into a bowl and add white sauce 1 tbsp at a time (do not use all the white sauce), you should get a soft potato dough not a gummy sticky paste, now add remaining ingredients- red chilli flakes ,pepper,salt ,green chillies,coriander leaves and lemon juice. Mix well.
4. Now take a small ball of potato dough and flatten on your palm, place the cheese strip in between and cover,roll into cylinders or desire shapes (try to keep the cheese in the middle or the cheese will melt and ooze out while frying). Prepare rest of the croquettes similarly and rest in the refrigerator for 15 minutes (this will harden the croquettes and will be easy to handle while coating them)
5. Now beat one egg* in a bowl and keep aside , spread breadcrumbs and flour in two separate plates , get ready to coat the croquettes.Roll the croquettes in flour,dust away the excess flour,dip it in the egg and roll in breadcrumbs and keep aside. Repeat the same process for rest of the croquettes.
6. Keep the coated croquettes in the refrigerator till further use.
7. Heat oil in a vessel on medium high flame. When the oil is hot enough drop in the coated croquettes and fry till it turns golden brown (fry two or three croquettes at a time)
8. Remove from oil and place on kitchen towel to remove excess oil.
9. Serve hot with tomato sauce , mayonnaise , sour cream or green chutney.

White sauce

1. Place a small non stick vessel on medium low flame, add butter and flour and fry for 1 to 2 minutes ,now slowly add the milk and keep mixing to avoid lumps.
2. Cook till the sauce thickens,Add salt and pepper.
3. The sauce will thicken more once it cools down.

*Instead of egg, mix cornflour in enough water to make a semi thick liquid and dip the floured croquettes in it and roll in the breadcrumbs and deep fry

Sour Cream Dip - Cheat Version

I have never been able to find sour cream in Bangalore (I did not search much), I know that the original way of making sour cream is by combining cream with some kind a bacteria ...cultured buttermilk...I have no idea what that is...keep it in a warm place overnight and so on......Seriously .....zero patience....so ...here is the cheat version of sour cream... and you cannot find any difference.....Perfect dip ready in minutes.

Recipe Source : Some video on youtube.....I forgot
Ingredients
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• 200ml Cream
• 4 tsp Lemon Juice
• 1 tsp Chilli Flakes
• 1tsp Dried Parsley
• 1tbsp Coriander leaves 
• Salt to taste

Method

1. Transfer cream into a bowl , add lemon juice and mix well. The cream will thicken.
2. Add in chilli flakes, parsley , coriander leaves and salt, mix.
3. Transfer to a serving bowl and serve with crackers, corn chips, potato chips or vegetable sticks.

Chole Masala - Chickpea Curry

One of my all time favorite breakfast dish.

Ingredients
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For masala grind

• 4 Onion, medium (roughly chopped)
• 8 Kashmiri Chillies (can substitute with red chilli powder)
• 2 tsp Coriander seeds(substitute with coriander powder)
• 10 cloves Garlic
• 1 inch Ginger
• 5 tbsp Coconut (optional)
• 4 cloves
• 1/2 tsp Turmeric powder
• 1/2 inch Cinnamon

1 1/2 cup Chickpea(kabuli channa), soaked in water overnight

2 Tomatoes ,chopped

1 Onion ,chopped

1 tsp lemon juice

3 tbsp Oil

4 tbsp Coriander leaves, chopped

Method

1. Cook chickpeas in 5 cups water in pressure cooker, 3 to 4 whistles. Reserve 1 cup water for the gravy.
2. Grind all the ingredients given under 'Masala' to a paste, it should not be very fine.
3. Place a vessel on medium flame, pour in the oil, when hot add the chopped onions fry till they turn light brown now add chopped tomatoes and  fry till the tomato melts and the oil separates. Now add the ground masala and fry for few more minutes till the oil separates from the masala.
4. Add the cooked chickpeas and 1 cup reserved water,or more depending on the desired consistency.Add salt and cover and cook for 5 minutes.
5. Add lemon juice and coriander leaves.
6. Garnish with lemon wedges and mint leaves
7. Serve with puri or chappati .

Corn and Cheese Balls

I am always on a look out for appetizer recipes for parties......something simple....quick....and can be prepared hours ahead....Corn cheese balls are just the perfect appetizers and kids will love it.

Devina ......these balls are for you........for not coming back......

Recipe Source:From my heart

Ingredients
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• 1 cup fresh or frozen Corn, cooked till soft in little water
• 100g Paneer, grated
• 3/4 cup Cheese,grated (Cheddar or mozzarella)
• 1/4 cup All Purpose Flour/ Maida
• 2 tbsp Cornflour
• 2 Green chillies, chopped
• 2 tbsp Coriander leaves, chopped
• 2 tsp Red chilli flakes, optional)
• 1/2 tsp Baking Powder
• salt to taste
• 1/4 cup milk
• Breadcrumbs for coating
• Oil for deep frying

Method

1. Grind the cooked corn coarsely, transfer into a mixing bowl. Add grated paneer and cheese, green chillies, coriander leaves, flour, cornflour, chilli flakes, baking powder and salt. Mix well.
2. Take a tablespoon of the above mixture and make balls. Toss into the refrigerator for 15 minutes.
3. Bring out the prepared balls, dip them in milk and coat with breadcrumbs.Transfer to the refrigerator for 15minutes.You can prepare this hours ahead.
4. Heat oil and deep fry the corn and cheese balls till they turn golden brown.
5. Serve with tomato ketchup. 

Charred Tomato Salsa

                         Raw......Chunky....Spicy.......and Charred...... that's how I love my Salsa


Ingredients
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• 4 medium Tomatoes
• 1 medium Capsicum
• 1 small Onion, chopped
• 1 Green chilli, chopped and soaked in 2 tsp Vinegar
• 2 tsp Dry chilli flakes
• 1 tsp dried Oregano
• 1 tbsp Oil
• 1/2 tsp Salt
• 1/2 tsp sugar
• 2 tbsp Coriander leaves, chopped

Method

1. Pierce the tomatoes and capsicum with a fork and hold over the flame till the skin blackens.Peel the charred skin (do not wash). De seed the tomatoes and capsicum and chop finely and put into a bowl.
2. Mix in rest of the ingredients.This is how I like my salsa....raw and chunky.
3. Other method:-Heat oil in a pan,fry onion for few seconds and add rest of the ingredients and cook for 3 to 4 minutes.
4. Serve with Corn chips.

Homemade Corn Chips

Just love homemade corn chips.....its a perfect appetizer....and goes very well with Charred Salsa (my next post).

I love my corn chips crispy and thick...you can go ahead and make it as thin as possible....sprinkle some cheddar cheese......spicy salsa....toss it in the oven......and you will have amazing cheesy nachos ready to munch on.

Recipe Source: Tarla Dalal

Ingredients

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• 100 g Maize Flour
• 50 g All purpose flour (Maida)
• 1tbsp oil
• 1 tsp Chilli Flakes (optional)
• salt to taste
• water
• oil for deep frying

Method

1. Combine maize flour, all purpose flour, salt, chilli flakes and oil in a mixing bowl.Add enough hot water to make a  dough.Knead well. Cover and keep aside for 15 to 20 minutes.
2. Take a big lemon size dough and roll out using flour for dusting to a circle. I used a puri/tortilla press to flatten the dough.
3. Place a flat pan on medium heat and cook the flattened corn tortilla for few seconds on each side and keep it aside.Continue the same with rest of the dough.
4. Prick the half cooked corn tortilla with a fork(this to to prevent the corn chips from puffing up while frying).Using a knife or pizza cutter,cut the corn tortillas into wedges or desired shape.
5. Heat oil on medium high heat, deep fry the wedges till brown and crisp. Remove from oil and place on absorbent paper to remove excess oil.
6. Serve the corn chips with salsa, sour cream, avocado dip ......

Potato and Dill Biscuits

The weather is amazing in Bangalore...slight drizzle.....cloudy....comfortably cold...love to have piping hot tea with something to munch on.Glad I made these miniature biscuits...blends perfectly well with my hot tea.

My mom can cook crazy...but makes bad tea,my sister Devs makes the best tea at home, I would like to thank her for making this amazing strong tea...We all like to drink tea differently....my Dad likes his tea in a glass, I love my huge ugly mug and Devs likes hers in a steel  tumbler..The tea set in the picture is only for the guests(and for this particular picture)...The tea pot has actually seen sunlight for the first time......this is not how we drink our tea .....not today.....not ever....:))

Recipe Source: Chef in you

Ingredients
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• 2 cups Flour
• 2 tsp Salt
• 2tsp Baking Powder
• 3 tbsp Butter Softened
• 1 tbsp Fresh Dill, finely chopped
• 1 cup mashed Potatoes
• 3 to 4tbsp Milk or Water

Method

1. Preheat oven to 200 degree C.
2. Sift flour and baking powder into a bowl. Add salt, butter and dill leaves and combine.
3. Now add mashed potatoes and enough milk or water to form a soft pliable dough.
4. Roll the dough on a lightly floured surface.
5. Cut using a cookie cutter.

6.Place on a greased sheet and bake for 15 to 20 minutes ,or till it turns light golden brown and rises a little.
7.Cool completely before transferring into an airtight container.

Homemade Chicken Nuggets- Kids Special

When I was in Bahrain, I used to have frozen chicken nuggets every other day,I think it was the same in most of the households in the Middleeast ...frozen nuggets, sausage,burgers....Until I came across Jamie Olivers food Revolution... he was determined to make school kids eat healthy food...I am not much of a healthy food person...and I am proud of it...I believe in 'Eat your hearts content'...but the whole video on chicken nuggets just grossed me out...I would not call myself a healthy mom....I do let my kid eat junk food sometimes (she just loves KFC-maybe if I see the truth behind KFC...I would feel grossed out,but I choose to act blind). I strongly believe kids should get used to all kinds of food...be it healthy or junk....so Iam really not a picky mom when it comes to food....but...... Frozen chicken nuggets still makes me feel ...YUCK..That is when I decided to make nuggets at home.

I came across this super simple Nugget recipe....my girl went crazzzyy over it...so did my dad ....lol...

Australian Women's Weekly

Ingredients

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• 1 slice white bread,crust removed
• 2 medium Chicken breast ,chopped
• 1/4 Cup Grated cheese (optional)
• 1 egg yolk
• 1 small potato ,grated
• 1 small onion , grated
• 1 tsp dried chilli flakes
• 1 tsp Seasoning ,personal choice (pepper/5 spice powder/paprika....)
• 2 cloves Garlic , crushed
• salt to taste
• Breadcrumbs to coat the Nuggets in
• Oil for deep frying

Method

1. Blend in a mixie/processor together white bread,chopped chicken breasts and cheese(I skipped cheese). Transfer to a medium bowl and add potato, onion,egg yolk,seasoning, red chilli flakes and salt.
2. Shape the mixture into nuggets (if they don't hold shape,add little bread crumbs). Coat the shaped nuggets with breadcrumbs.
3. Keep in the fridge for 30 minutes (this helps the nuggets to hold shape). Deep fry in hot oil till the chicken is cooked through and turns golden brown.
4. Serve with mayonnaise or tomato ketchup 

Diwali Special - Thekere dosa/cucumber pan cakes

Wish you all a Very Very Happy Diwali....Every Diwali we start our day with oil bath and something sweet. Thekere dosa /Cucumber dosa for breakfast is mandatory in our house.

Have a safe and prosperous Diwali.

Ingredients

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• 1 medium cucumber (remove skin and chop)
• 1 fist beaten rice
• 3 cups rice (washed and soaked for 3 hrs)
• 1 cup coconut
• 1/2 cup jaggery or to taste
• 1 tsp salt

Method

1. Grind cucumber, beaten rice, rice,coconut,jaggery and salt to a fine batter.Use very little water as cucumber already has lot of water content.(the batter should be little thinner that normal dosa batter)
2. Let the batter ferment for 4 hours.
3. Pour a ladle full of batter on hot tava and spread it around.Pour a tsp of ghee or butter.Flip over and let the dosa cook for few seconds.
4. Cucumber dosa tastes best when served with homemade butter.

Diwali Special - Karada Kaddi / Kara Sev

Karada Kaddi ...translated .....Spicy Stick.

You tell my mom to cook for 100 people ...she will do it in a jiffy....but ...you tell her to make snacks or sweets .....she will run a mile away from you...She has never been a snack or sweet person(loves to eat them...but not make them)...she believes...."When you can get it in any store, why go through the trouble of making it"...so this duty of making sweets ...snacks...desserts for festivals or parties comes to me.

I had bookmarked recipes for kara sev from many of my fellow bloggers ...but I settled down with my Granny's recipe for karada kaddi...she showed me her hand for measurements...explained the whole procedure in 1 minute and left to sit on her easy chair and  watch her favorite serial. I made the Kara Kaddi

in the afternoon...the whole batch was finished by evening(I was hoping it will last till diwali). It was so crispy and fresh.....never going for store bought Kara sev ever again. Will be making it again next week for my hubby who loves munching on these...

Ingredients
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• 3 cups Besan (Gram flour)
• 4 tbsp rice flour
• Pinch Hing (asafoetida) 
• Pinch Soda powder (optional)
• 2 tsp Red chilli powder
• 3 tbsp butter
• 1 tbsp oil
• salt to taste
• 2 tsp Ajwain seeds
• 3 green chillies 
• oil for deep frying

Method

1. Grind green chillies and ajwain in small mixie jar to a coarse pasted. Add 1 cup water and grind again.Pass this through a sieve. Use this water to knead the dough.
2. In a bowl mix besan, rice flour, salt, soda powder, hing,red chilli powder, melted butter and oil. Add the green chilli - ajwain water and form a sticky dough. Use as much water required (you don't have to use up all the water)
3. Heat oil in a pan. Oil the Sev press and fill it with the prepared dough.and press into hot oil.make one circle of sev. fry on both sides till golden brown or till the sound and bubbles subside.
4. Remove from oil and place it on absorbent paper.
5. Repeat the same with rest of the dough.
6. Let the sev cool down completely before breaking to medium size pieces and store in air tight container.

Corn & Peas Fritters - Blog Hop Wednesdays

     
                                     Ok I will name this Blog Hop Disaster Wednesday.........

Last week when I decided to hop into the blog I was to paired with  this Wednesday..I decided to make Khandvi  from Santhosh Bangar's blog Santhosh's Kitchen.... I was a little apprehensive in the beginning coz I have had a bad experience before with this dish...but I like to challenge myself  ...tried it out again (over confident:)....I tried out the Microwave method of making the Khandvi...all was fine....till the time came to roll the Khandvi.....I was successful with few but the rest just refused  to be rolled (Picture Below).....the dish tasted exactly like it should have  and it disappeared in minutes....but it just wasn't presentable....So that was disaster number one.

Now  Disaster Number 2...I tried Khandvi again yesterday (coz I wanted it to be presentable)...this was not me being over confident.....it was plain foolishness. I struggled and struggled  ...but this time the Khandvi just refused to set....I thought at some point between the one and half hours of struggling...my mom would come for my rescue....but my mom ..being my mom...totally disowned me looking at  my condition and left the kitchen...No Khandvi :(

Disaster Number 3... I was jinxed ..I had to make something ...went back to Santhosh's blog today morning and finally decided to do something quick and simple...Corn and peas Fritters.....had all the ingredients at home...and they tasted good. Came to me room to quickly put up the post...only then to realize that Santhosh actually made these fritters for her Blog Hop Wednesday from another blog ( Anamika Aruns Taste Junction) last month...:))))

Moral of the story : Always read the entire post before trying out the recipe and

 Khandvi is only for experts.

Ingredients
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Recipe source : Santhosh's Kitchen

• 1 cup Corn Kernels
• 1/2 cup Peas
• 1/2 cup Channa dal (Bengal gram)
• 2 Green Chillies
• 1 medium Onion (finely chopped)
• 1/2 inch ginger
• 1 tbsp Dill Leaves
• 1 tbsp Coriander leaves
• 3 to 4 Curry leaves
• Salt to taste
• Oil for Deep Frying

Method

1. Soak Channa Dal in water for 2 hours. Cook corn and peas in water with little salt. Drain and keep aside.
2. Drain the Channa Dal, transfer to a mixie or blender, add cooked corn and peas, ginger and green chillies. Grind to a coarse paste .
3. Transfer to a bowl and mix in the onion, salt, chopped dill leaves, coriander leaves and curry leaves. Mix well.
4. Heat oil to deep fry, Make flat patties with the ground paste and fry in oil. Do not move the patties for 30 seconds (they might break apart). Fry till they turn dark golden brown.
5. Serve with chutney or Tomato ketchup.

Sending this to Radhika :- Tickling Palates

Chattambade - Bengal Gram Fritters

I don't know about you ,but I remember... ..since I was a kid and  till date whenever  I go to functions...weddings or poojas where food is served on banana leaves....I never shy away from asking the person who serves  for 2 chattambades and 2 papads.

Ingredients

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• 2 cups Channa dal (Bengal gram dal)
• 1 small onion (finely chopped)
• 2 green chillies (chopped)
• 2 tbsp Dill leaves (chopped)
• 2 tbsp coriander leaves (chopped)
• 4 to 5 curry leaves
• salt to taste
• pinch hing
• oil to deep fry

Method

1. Wash and soak channa dal in water for 2 hours.
2. After 2 hours , drain the water and keep 2 tbsps of channa dal aside and  transfer the  remaining channa dal into a mixie and using very little water or no water at all  grind for few seconds to a very coarse paste.
3. Add coriander, dill leaves,curry leaves ,onion,green chillies and salt and give one final spin (for 2 seconds)
4. Transfer to a bowl and add whole channa dal and mix well.The paste must be thick.
5. Heat oil in a deep vessel, make flat vadas and slip into hot oil, continue the same with rest of the vadas. Fry till the vadas turn golden brown.
6. Serve with chutney.

Spinach and Mushroom Quiche

This is from my friend / faaaar cousin / senior/ blah / blah / blah...........Gargi Shetty...a special person who can brighten anyone s mood (ohhh she is going to get me for this)

Gargi had a request ...she wanted me to put up some baked dish...and  ME who wasn't thinking straight gave her a choice......Cake, Muffin....or Quiche . Seriously hoping that would not choose quiche (coz I have never baked one).............But Gargi had to choose ......QUICHE.

I know Gargi wanted a healthy dish...but I am not sure this one is....lot of butter and cream.But this quiche was fabulous.Maybe next time I will try to put up a healthy frittata.

So Gargi this one is for you .........you better bake a quiche......seriously.

Ingredients
Print this recipe
Pie crust

• 1 1/4 cup Flour (155 grams)
• 1/4 tsp salt
• 1/2 cup butter chilled and diced (115grams)
• 1/4 cup cold water (60ml)

For filling : recipe from here

• 300 grams Spinach
• 200 grams Mushroom(chopped)
• 1 small onion (chopped)
• 5 cloves garlic (chopped)
• 4 eggs
• 400 ml Cream
• salt to taste
• pepper to taste
• 2 tsp chilli flakes
• 250 grams cheese (grated)
• 2 tbsp butter

Method for filling:

1.Wash and cook spinach in 1/4 cup water for few minutes. Drain and squeeze out excess water and chop the spinach leaves. Keep this aside.
2. Place a pan on medium flame, melt 1 tbsp butter and fry onion till they turn golden brown and crisp ,add chopped garlic and fry for a minute. transfer to a small bowl.
3. In the same pan melt 1 tbsp butter and add the chopped mushroom and cook till the mushroom turns light golden brown. Add the chopped spinach, salt(add little salt )and chilli flakes and stir for few minutes till the moisture evaporates. Now add the fried onion and garlic. Take off the flame.Let it cool completely.
4. Now break in 4 eggs and pour in the cream and mix till well combined add little salt and pepper and mix. Now add 200 grams of grated cheese and combine. Keep aside till further use.

Method For Pie crust

1.In a bowl combine flour and salt. Add the diced butter and cut in with a fork or pinch with your fingers until the mixture resembles coarse crumbs. Stir in water, one tablespoon at a time until the mixture forms a ball(it should not be too sticky) .Wrap in cling wrap and refrigerate for 2 hours.
2.Roll out the dough ( watch video) to fit a 7 inch pie dish or loose bottom pie dish. Press the dough evenly into the bottom and sides and cut off the excess dough that's hanging out.
3. Preheat oven at 180 degree C.

4. Place a baking sheet on the pie crust and place any kind of dried beans on the baking paper to avoid the crust from puffing up. Bake in preheated oven for 10 minutes.

5. Now get the crust out of the oven, remove the dried beans and baking paper and prick the crust with a fork and bake again for 5 minutes or till the crust turns golden brown. This is called 'Baking Blind' --Baking the pie crust completely before pouring in the filling.

6. Pour the spinach-mushroom-cream-egg and cheese mixture into the baked pie crust . Sprinkle the remaining 50 grams grated cheese on top of the quiche and Bake in the oven for 25 to 30 minutes(or more) at 180 degree C.

7. you will know the the quiche is done when its browned on the top and when  you press the quiche it will spring back slightly.

8. Remove from oven and place on wire rack and let the quiche cool for few minutes. Try to loosen the sides and remove the quiche from the tart pan or you serve it from the dish itself.
9. Serve the quiche when its warm.

Note:The pie crust recipe was for a 9 inch pie dish, so I had left over pie crust dough,which can be used again. I also had leftover quiche filling. I made mini quiche's using a muffin pan next day.