Umm Ali

Umm Ali or Om Ali is a very simple rustic Middle Eastern (Egypt) dessert which is more or less similar to bread butter pudding.......which has a pretty violent story behind it....This was supposedly made to celebrate the death of Om Ali (who was beaten to death with slippers by her own handmaids)......keeping all the violence aside........Umm Ali is a very yummy buttery dessert......have to make one more Middle eastern sweet dish which does not have a violent past (wait for my next post)

The original recipe asks for cooked puff pastry sheets....but....making puff pastry at home....no way....... I have used croissants (got the idea from Titli Nihaan)....after all croissants are nicely shaped cooked puffed pastry...Right...

Recipe Source:Titli's busy kitchen

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Ingredients

• 4 large Croissants 
• 800 ml Milk
• 1/2 cup Almonds ,roughly chopped
• 1/2 cup Raisins
• 1/2 cup unsalted Pistachios, roughly chopped
• 170 grams Sugar
• 1/4 cup grated Coconut
• 1/2 cup Cream
• 1tsp Cinnamon powder
• Brown sugar to sprinkle on top

Method

1. Mix almonds,pistachios, raisins and 2tbps sugar in a big bowl. Break the croissants into pieces and add to the bowl with nuts and raisins, mix well and transfer into a oven proof dish.
2. Add 8 tbsp sugar to the milk and bring to boil.Pour hot milk over the croissants and let it stand for few minutes to soak up the milk.
3. Add remaining sugar to the cream and pour on top of the milk soaked croissants to form the top layer.
4. Sprinkle cinnamon powder and brown sugar on top.
5. Baked in a preheated oven at 180 degree C for 20 minutes or till the top browns.
6. Top with chopped pistachios.
7. Serve warm or cold.

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.

Chicken Burritos - Kids Special

Few months ago I got to know that my girl had outgrown her diary allergy.......Since I love diary- cream ,cheese ,butter, ice cream ,chocolates  it was very hard for me to keep my daughter away from such temptations.....I was so happy the day I came to know that she can have diary ......I just could not wait to try out diary based kid friendly recipes....and she loved these burritos...so did I....so did my granny.....I guess I cannot call it kids special then :)

Ingredients
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For Chicken Filling

• 1 1/4 cups cooked Chicken (250g)
• 1/2 cup Mayonnaise
• 1/2cup Sour cream
• 1/2 tsp Pepper Powder

• 4 Flour tortilla
• 1 cup finely shredded Lettuce
• 2 small Tomatoes , chopped
• 3/4 cup Grated Cheese

For Tortillas

• 1 cup All purpose flour
• Pinch Baking Powder
• 1 tbsp Butter
• 1 tsp salt
• Milk or water (enough to make a soft dough)

Method

 For Flour tortilla

1. In a bowl mix all the ingredients- flour,baking powder, butter, salt and add enough water or milk to make a soft dough.
2. Cover and keep aside for 20 minutes
3. Make medium sized balls with the dough, roll out thin and lightly fry on a flat pan till light brown spots appear on the tortilla.
4. Cover with a cloth to keep warm and soft.

For Chicken filling

1. In a bowl combine cooked chicken, mayonnaise, Sour cream and pepper.Mix well to coat the chicken pieces.

Assemble the Burritos

1. Place tortilla on a plate, put 3 to 4 tbsp of the chicken filling top with cheese, lettuce and tomatoes onone side of the tortilla and roll securely to close the filling.
2. Cut in half and serve.

Thai Green Curry with Chicken and Veggies

I will never get tired of saying this over and over again.......'I LOVE THAI FOOD'........its this amazing blend of fresh basil......lemon grass......lemon leaves.......galangal........coconut...........its like fireworks in your mouth.

I was pretty apprehensive about making this curry, was not sure if it would be accepted at home ....since my trusted critic ...my sister Devina has betrayed me and left the country(hope you are reading this Devs).....but I was surprised to watch my dad enjoy this curry..........he over ate (which rarely happens).

Point to be noted:  All the 'Hot Veggies' can exclude the chicken.....the poor chicken....

Ingredients
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Recipe source: Nita Mehta

• 1 cup Thai Green Curry Paste
• 250g Chicken ,cubed (I used boneless)
• 5 to 6 Babycorn, slit
• 1/2 cup Broccoli
• 1/2 Red Capsicum , diced - optional
• 1/2 Yellow Capsicum, diced- optional
• 10 to 12 Button Mushroom, sliced
• 500ml Coconut Milk, tinned
• 1 cup Water
• 1 tsp Soy Sauce
• 1 tsp Sugar
• salt to taste
• 2 Lime leaves ,chopped
• 10 to 15 fresh Basil leaves , chopped
• 2 Red chillies , chopped- to garnish
• 1 tbsp Oil

Method

1. Place a pan on medium heat, add oil. When oil is hot add green curry paste and fry for 2 minutes. Now add the chicken and stir for few minutes.Toss in all the vegetables except for broccoli (I like my broccoli to have a crunch to it,so I toss it in when the curry is almost done).
2. Now add coconut milk and mix well. Cover and simmer till the chicken and vegetables are almost done.Add water ,you can increase or reduce the amount of water according to your desired consistency.
3. Add sugar, salt, soy sauce, lime leaves ,basil leaves and broccoli and cook for few more minutes.
4. Garnish with red chillies.
5. Serve with hot rice.

Thai Green Curry Paste

 Almost a year back I had posted Thai green curry- instant recipe on this blog, when I went back to check it out, I just could believe what I had written...it goes like this......"In Thailand its said that , if a girl knows to hand grind green curry paste which consists of 14 odd ingredients, then she is ready to get married. Well I am already married and I don't want to hand grind 14 ingredients. So I am going to use Ready made Green curry paste".........well first ..... I cannot believe I actually said that.....and Second......well ...well.....look who made Thai green curry paste from scratch (not a big deal at all)- though I have to confess....I did cheat....started of with a mortar and pestle....lost patience half way through and finished it of in a blender (how else would you get a fine paste).


OK again a reminder to all the hardcore  Thai food fans.....this green curry paste, just like the Thai red curry paste has been modified to suit the Indian kitchen. The result was more than satisfactory ....a sure winner...so please don't hesitate to try it out....won't be disappointed. 

Ingredients
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Recipe source- Nita Mehta

• 6-7 Green chillies , deseeded
• 5-6 Shallots or 1/2 Onion
• 1 tbsp Garlic , chopped
• 1/2 inch Galangal or Ginger
• 1 stick Lemon Grass ,lower portion only, chopped (or rind of 1 lemon)
• 3 Lemon leaves
• 1 cup Fresh Basil leaves
• 1/2 tsp salt
• 15 Peppercorns
• 1 tbsp Lemon juice
• 1/4 tsp Turmeric Powder
• 1 tbsp Coriander seeds
• 1 tsp Cumin Seeds

Method

1. Dry roast coriander seeds and cumin seeds for 2 minutes till aromatic but not browned.
2. Grind all the ingredients of the curry paste along with roasted seeds in mortar and pestle  or a blender and grind to a fine paste using little water if required.
3. This paste can be stored in a fridge for up to a week.
4. Use to make Thai green curry . 

Penne Arrabbiata

My daughter loves Penne Arrabbiata ......I love creamy Penne Arrabbiata .........and my mom loves creamy cheesy Penne Arrabbiata......Glad that I was able to satisfy everyone with one dish.

Arrabbiata means 'Angry' in Italian...I am guessing it has something to do with the heat in the dish because of the chillies ....So here is some  'Angry Pasta'  for everyone.

Ingredients
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• 3 cups Penne, uncooked
• 2 tbsp Olive oil
• 10 cloves of Garlic, crushed
• 3 tsp Red chilli flakes(adjust to taste) or 2 fresh red chillies chopped
• 6 medium ripe Tomatoes 
• 3/4 cup Tomato Puree
• Pepper and salt to taste
• 1 tsp Sugar
• 2 tbsp  fresh Basil , roughly chopped
• 2 tbsp  fresh Parsley , roughly chopped
• 1/2 cup Fresh Cream
• 10 Black olives , sliced
• 1/2 Red capsicum,sliced (optional)
• 1/2 Yellow capsicum, sliced (optional)
• 200 g Mushroom, sliced (optional)

Method

1. Make tomato concasse -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes (as shown above). Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside. Cut the tomatoes and remove the pulp and seeds(keep this aside) and chop up the rest of the tomato. This is Tomato Concasse. I went a step further and passed the pulp and seeds through a sieve to get little more sauce, you can skip this step and discard the pulp and the seeds. The whole idea of tomato concasse is to avoid the seeds and the skin of the tomato.
2. Cook the penne-Bring 6 cups of water to a boil, add generous amount of salt. Drop in the penne and stir once and let it cook for 8 to 9 minutes or till al dente (firm but not hard). Drain the water
3. In a pan heat little oil and fry red capsicum, yellow capsicum and mushroom till it is almost cooked.Transfer to a plate or vessel and keep aside.You can skip this entire step. I like my pasta with some veggies.
4. To the same pan add olive oil, add crushed garlic immediately to the cold olive oil, stir for a minutes and add the tomato concasse and tomato puree and cook for few minutes , add little water or stock if the sauce is very thick(since I used the pulp my sauce was of the right consistency). Let the sauce reduce little. Now add red chilli flakes, pepper, salt and sugar(adjust according to your taste)
5. Add the fried vegetables (if you are using any).Mix well. Now add the cooked penne and mix well.Add in fresh basil and parsley and mix well.Sprinkle some sliced black olives. Now this is Penne Arrabiata.
6. I like my pasta creamy so I went ahead and added cream just before serving the pasta you can also add cheese at this point.
7. Serve with garlic bread.

Thai Chicken Satay

After the success of my Chicken in Red Thai Curry....I went into 'Thai Mode' :)

Recipe Source:-Nita Mehta's Thai cooking
Ingredients
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• 400 g Chicken ,boneless bite size pieces 
• 8 Bamboo Skewers,soaked in water

Marinade

• 1 tsp Red chilli powder
• 1 1/2 tsp Brown Sugar
• 3 Fresh red chillies,seeded and thinly sliced
• 1 tsp Lemon Grass ,finely chopped
• 1 tsp Lemon leaves , finely chopped
• 2 tsp oil
• 3 tbsp Coconut powder mixed in 1 tbsp milk
• 1tsp Soy Sauce
• 1 inch piece Ginger/galangal, grated
• 1 tbsp lemon juice
• 2 tsp Cornflour
• 10 flakes Garlic, crushed
• 1 1/2 tsp Cumin powder
• 1 1/2 tsp Coriander powder

Method

1. Mix all marinade ingredients in a bowl.
2. Add the chicken pieces and mix well.Refrigerate for 2 hours.
3. Oil the bamboo skewer and thread the marinated chicken.Do not leave any space between the chicken while threading. Reserve the marinade in the bowl.
4. Grill the chicken in a preheated oven/grill at 220 degree C for 15 minutes, turning the chicken once in between and basting with the marinade.
5. Or heat a non stick pan, grease with little oil and place the chicken on the pan and fry on high heat till the chicken cooked.
6. Serve with Thai Peanut Sauce.

Thai Peanut Sauce

Recipe Source:Nita Mehta's Thai Cooking

Ingredients

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• !/4 cup Roasted salted Peanuts
• 1 Onion, finely chopped
• 1/2 tsp salt
• 1/2 tsp Red chilli powder
• 1 tbsp oil
• 1 tsp Sugar
• 1 tsp Coriander powder
• 1 tsp Cumin Powder
• 4 to 6 Garlic flakes crushed
• 1 tbsp Butter
• 1 1/2 tsp Lemon Juice
• 1 tsp Soya sauce
• 200 ml Coconut Milk
• Fresh red chilli and peanuts for garnish

Method

1. Grind peanuts to a coarse powder and keep aside.
2. Heat 1 tbsp butter in a heavy bottom pan add crushed garlic and saute till it changes color.Add onion and cook till soft. Reduce heat and add chilli powder, coriander powder and cumin powder. Stir for few seconds.Now add 100ml coconut milk. Bring boil and keep stirring. Cook on low heat for 3minutes,stirring constantly.
3. Add crushed peanuts, sugar, lemon juice and soy sauce ans remaining 100 ml coconut milk. Bring to boil and simmer for 5 minutes stirring occasionally.
4. Serve with Chicken Satay.

Chicken in Red Thai Curry

I was introduced to Thai food when I was in Bahrain by Nalini Aunty....she is such an amazing host and cook....can whip up Prawn Tom Yum Soup, Chicken in Green Thai Curry, Stir Fried Vegetables and Jasmine rice in less than 60 minutes....this was when I fell in love with Thai food.

I was paired with Madusmitha of Red Spice this week for Blog hop Wednesday...When I was surfing through her recipes...I just pounced on the Red Thai curry...I knew this was one recipe I would love to try out...Madhusmitha had used ready made red curry paste in her recipe...but I always wanted to make the paste  from scratch...I had Nita Mehta's book 'Thai cooking for Indian kitchen' and I tried out her recipe...I was so happy with the end result.....nothing is as satisfying as seeing my daughter enjoying the curry with rice for lunch...and asking for the same Thai curry again for dinner.......my best CRITIC :)

This is a 'must try'dish....you won't be disappointed .

Recipe Source :Red Spice and Nita Mehta's Thai cooking


Ingredients
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• 200 grms Boneless Chicken (cut to medium size)
• 1/2 small Broccoli,cut to small florets 
• 10 to15Mushrooms, sliced
• 10 Baby corn, sliced to two
• 1/2 Red Capsicum, diced
• 500 ml Coconut Milk (I used tinned)
• 2 tbsp Fish sauce,optional (I skipped this)
• 1 tsp Soya Sauce
• 20 to 25 Basil leaves
• 5 to 6 lemon leaves
• 2 tbsp Oil
• Salt to taste
• 4 Fresh Red Chillies, slit (optional)
• Red Curry Paste
• 200ml  Water

Method

1. Heat oil in a large pan, add red curry paste and fry for 3minutes on low flame.
2. Add chicken and stir fry for 4 minutes.
3. Add all the chopped vegetables and stir fry for a minute. Add the coconut milk, soy sauce and lemon leaves. Cover and cook on low flame for 7 to 8 minutes,till the chicken and veggies are cooked.
4. Add salt ,chopped basil leaves and fresh red chillies and water. Cook for 5 minutes and garnish with red chillies and fresh basil
5. Serve hot with rice.

Sending this post to Tickling Palates

Thai Red Curry Paste

Ok first let me just make this clear to all the hardcore Thai food fans......This red curry paste recipe has been modified to suit the Indian kitchen....so you might find few ingredients amiss...like I could not find galangal(my bad luck...I found galangal the next day after I had prepared the paste)....so I replaced it with ginger and the same goes for shrimp paste (which is one of the ingredients of original red curry paste)...but this was the closest I could get to the original and Iam extremely happy with the results...So please don't grill me:)

I made this paste a day ahead...saves a lot of time,if you are planning to make Thai red curry for a party.

Recipe Source: Nita Mehta
Ingredients
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• 8 to 10 Dried Red Chillies ( Kashmiri chillies- I used Byadigi)
• 170ml Warm Water
• 1Onion or Shallots, roughly chopped
• 15to 16 flakes of Garlic,peeled
• 2 inch Ginger or Galangal, roughly chopped
• Few stems of Coriander leaves (only stem not leaves)
• 2 stalk of Lemon Grass, roughly chopped(only the pale part)
• 3 tbsp Coriander seeds
• 2 tsp Cumin seed
• 12 Peppercorns
• 2 tsp salt
• 2 tbsp Vinegar

Method

1. De seed dried red chillies and soak in 170 ml warm water for 10 minutes.
2. Roast coriander seeds and cumin seeds in a pan on low flame till they turn light brown.Transfer to a blender.
3. Now add to the blender chopped onions/ shallots,soaked red chillies(reserve the water ),garlic, ginger, coriander stems,lemon grass,pepper corns,salt and vinegar.
4. Grind to a fine paste using the water the chillies were soaked in.
5. You can preserve this paste in an airtight container and store in the fridge for up to a month or freeze for 3 months.

Prawn in Garlic Sauce

 My sister Devs and me like to be adventurous and try out different kind of restaurants...my family does not think the same...they are a hard bunch to please....its a tedious job choosing a restaurant for them....coz if they don't like it then we will have to hear from them for rest of the week.....thats why ,whenever my family wants to go out for dinner,we always take a safe bet and choose a Chinese restaurant......universally accepted....and what more I love Chinese food.  

Though I got this recipe from a Thai cookbook...I actually did not find any difference, it tasted like any other Chinese gravy.Must try out this one....goes very well with Noodles and Fried Rice.

Recipe Source: Neeta Mehta

Ingredients

• 1/2 kg Prawn (Shelled and de veined)
• 250 g Mushroom (sliced)
• Spring onion for garnish
• Oil for deep frying

Marinade

• 1 egg - lightly beaten
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp ajinomoto (optional)
• 1 tsp pepper
• 1/3 cup cornflour
• 1 tsp oil

Sauce

• 4 tbsp garlic paste
• 4tbsp oil
• 4 tsp soya sauce
• 3 tbsp Tomato sauce
• 3 cups water
• 2 tsp Pepper powder
• Salt to taste
• 2 pinch Sugar
• 1/2 tsp Ajinomotto (optional)
• 2 tsp Red chilli flakes
• 2 dried red chillies
• 2 tbsp cornflour mixed in 1/2 cup water

Method

1. Beat egg with salt, sugar, ajinomotto, pepper and cornflour.
2. Add the prawns and mix well, keep aside for 30 minutes.
3. Heat oil in a wok, drain off  excess marinade and deep fry the prawns till they turn golden brown. Drain and place on paper towel.
4. Now prepare the sauce:-heat oil and add garlic paste and stir on low flame till it starts to change color.
5. Add tomato sauce, soya sauce, pepper, salt. red chilli fakes, dried red chillies and cook for a minute.
6. Now add the sliced mushroom and stir for 3 minutes.
7. Add sugar and ajinamotto.
8. Add water. Bring it to a boil and simmer for 2 minutes.
9. Add the cornflour paste, keep stirring until the sauce thickens.
10. Add the fried prawns and combine. Cook for 2 minutes and take off the flame.
11. Garnish with chopped spring onions.

Dill and Olive Focaccia

Focaccias can be turned into amazing sandwiches ,just slit it in between, spread some hung yogurt mixed in with dill leaves, garlic and salt....topped with grilled boneless tandoori chicken(or paneer for the vegetarians)....onions...tomatoes and lettuce.....good to go.....perfect for a  picnic.

Recipe Source : Show me the curry

Ingredients
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• 5 cups All purpose Flour (maida)
• 1 2/3 cups Warm water
• 2 tsp Yeast
• 1 tsp Sugar
• 2 1/2 tsp Salt
• 1/4 cup Olive oil
• 3 tbsp extra Olive oil for coating the top and greasing the pan
• 2 tbsp Dill Leaves chopped
• 1/2 Onion (Thinly sliced)
• 1/4 cup sliced Black Olives
• 5 to 6 cloves of garlic (sliced)
• Salt to sprinkle on top

Method

1. In a big bowl combine warm water, yeast and sugar. Cover and keep aside for 10 minutes until its foamy.
2. Add salt and olive oil and mix. Now add 41/2 cups of flour.One cup at a time and mix well till all the flour comes together into a ball.Add more flour if its too sticky.
3. Knead the dough on a floured surface for 2 minutes  till a smooth ball is formed.
4. Let the dough rise for 30 minutes . You can skip this step if you are using rapid rise yeast.
5. Grease the baking tin generously with olive oil. Punch down the  dough and place it on the greased baking pan. Flatten the dough to an even rectangle shape.
6. Cover and keep it in a warm place for 1 hour to rise.
7. Pre heat the oven to 220 Degree C
8. In a bowl mix in 3 tbsp of olive oil, black olives, sliced onions, garlic and Dill leaves.
9. Make indentations with you finger on the dough one inch apart.
10. Spread the prepared oil mixture over the top of the risen dough and place the onion,garlic, dill leaves and olives on the top.
11. Bake the Bread at 220 degree C for 20 minutes or till the top of the bread browns evenly.

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
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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.

Spinach and Mushroom Lasagna

Ingredients for lasagna

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• 200 grms Lasagna sheets
• spinach and mushroom sauce
• red sauce
• mashed potatoes
• 200 grms shredded cheese

Ingredients for red sauce

• 1 tbsp olive oil
•  1 tsp chilli flakes
• 6 garlic finely chopped
• 1 finely chopped onion
• 200grms tomato puree or 100 grms tomato paste
• 2tsp sugar
• 1/2 capsicum chopped finely (optional)
• salt /pepper to taste
• 1 tsp basil
• 1tsp oregano

ingredients for mashed potatoes

• 4 medium potatoes boiled and mashed
• 3 tbsp salted butter
• 2 tbsp fresh bread crumbs
• pepper to taste.

Method for red sauce

1. Heat oil in a pan add garlic and saute add the onion. Saute for few seconds then add the chill powder, basil and oregano. Fry for 30 seconds and then add chopped capsicum and fry for 2 minutes.
2.  Add the tomato puree, salt, pepper and sugar. cook well (you can also add chicken at this point) If the consistency is too thick you can add few tablespoons of water.
3. Keep this aside till further use.

Method for mashed potatoes.

1. Mix potatoes,butter,breadcrumbs and pepper and mash together.
2. Mix and keep aside.

How to assemble the lasagna

1. Butter a oven safe bowl,place half of the mashed potatoes and spread evenly.

 2.Place lasagna sheets.

 3.Pour half of the red sauce on the lasagna sheets and sprinkle some cheese.
4.Pour half of the mushroom and spinach sauce on the cheese and sprinkle more cheese on the sauce.
5.Place lasagna sheets and continue with red sauce and cheese,

 6. The final top layer,place the remaining mashed potatoes,then the mushroom and spinach sauce and sprinkle cheese.
7.Place this dish inside a pre heated oven and bake for 10 minutes at 180 degree C or till the cheese melts.
8.Serve with garlic bread.

Creamy spinach and mushroom sauce

Spinach and mushroom sauce can be used in lasagna,pasta,fillings for canapes and cocktail puff pastries

Ingredients
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• Milk         2 cups
• butter        4 tbsp
• flour         4tbsp(maida)
• 2 bunch spinach (chopped finely)
• 250 grms button mushroom (chopped)
• pepper and salt to taste.

Method

1. Place a pan on medium high flame,add 1 tbsp butter, after butter melts add the chopped spinach leaves and cook till all the water evaporates.Add little salt and fry for a minute.Transfer into a bowl or plate and keep aside.
2. To the same pan add 1 tbsp butter,when it melts add chopped mushroom and fry till water evaporates and till mushroom turns brown,add little salt and fry for a minute,transfer into the same bowl as spinach.
3. Now prepare the white sauce.
4. Melt butter in a pan add maida and fry for a minute, make sure you fry it properly on medium low heat, if the maida is not cooked properly then the white sauce will have a weird paper taste.Add milk gradually and keep stirring or lumps will form(if you are making it for the first time then remove the pan away from the flame and add the milk, mix properly then put back on the flame again)
   cook well till you get smooth thick custard like consistency.Add pepper and salt.
5. Add the fried mushroom and spinach to the white sauce.
6. Spinach and mushroom sauce is ready.

deep fried baby corn

ingredients

• 15 baby corns (slit)
• 5 tbsp cornflour
• 5 tbsp flour (maida)
• salt to taste
• 1/2 tsp soda powder
• 2 tsp ginger garlic paste
• 2 tbsp chopped coriander leaves
• 1 tsp freshly ground pepper
• oil to deep fry

method

1. Prepare batter ,in a bowl mix in flour,cornflour,salt pepper,,ginger garlic paste and soda. Add water to make a thick batter(as thick as cake batter).Add chopped coriander leaves and mix well.
2. Heat oil on medium flame, when hot, dip the babycorn into the batter and deep fry till golden brown.
3. remove from oil and place the fried baby corn on absorbant paper.
4. serve with tomato sauce.

chicken and mushroom pasta in white sauce

This pasta tastes just like chicken alfredo, instead of fettucini I  have used normal macaroni pasta.

ingredients

• 3 cups cooked pasta
• 2 chicken breasts
• 1 1/2 tsp garlic powder
• 2 cups mushroom sliced
• 1 cup chopped onion
• 2 tbsp chopped garlic
• 2 tbsp plain flour
• 3 cups milk
• 1/4th cup fresh cream
• 5 tbsp butter
• 1/4 cup grated cheese for garnish
• salt and pepper to taste

method

1. Thinly slice the chicken breast(its easy to slice the chicken breast if its semi frozen), marinate this chicken with garlic powder,salt and pepper for ten minutes.
2. In a pan melt 4 tbsp butter and when the butter melts fry the chicken for 2 minutes each side,remove from pan and keep it aside.Chop the cooked chicken breast to desired size.
3. in the same pan add the remaining 1 tbsp butter when hot add the chopped garlic and onion and fry till onion turns translucent (if you want the sauce to be pure white then you can use a fresh pan add 4 tbsp butter and continue,I have used the same pan coz I feel the sauce taste better with all the extra juice from the chicken).
4. Now add mushroom and sprinkle little salt and fry for two minutes,now add flour and fry for 4  to 5 minutes(be sure to cook the flour properly or the sauce will get a raw and paper kind taste)
5. Gradually add milk,keep stirring to avoid forming lumps,when the milk comes to a boil add fresh cream,cooked chicken,salt and pepper.
6. how to serve: just before serving heat the sauce, if too thick add milk or water,toss in the cooked pasta ,garnish with grated cheese and fresh parsley (I used dried parsley)
7. serve with garlic bread.

French toast

This is dedicated to sudhir anna and pops who can have french toast anytime of the day.........
This is how my mom has been making french toast since I was a kid.

Ingredients

• 10 slices of bread(preferably two days old)
• 1  egg
• 1 cup  milk
• 3tbsp sugar
• few drops of vanilla
• butter or ghee to fry

Method

*In a bowl mix in egg,milk,sugar and vanilla. Beat with a whisk or a fork and combine.

* heat a pan ,when pan is hot add butter, dip the bread into the milk and egg mixture and place it on the pan.fry 1 minute on each side, till they look golden brown.

* serve the french toast with maple syrup or pancake syrup or honey.