Just Jabbering!!!

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Found this on a box of sour cream, instead of the regular plastic foil...it brought a smile on my face!

For a while now I have just been beautifying my blog instead of posting recipes. I guess rather lazy to write them up, though I'm quick at posting the pictures :p, most of my recipes are getting saved as drafts. Hopefully, I'll be getting down to writing and also posting some amazingly delicious stuff soon...

Keep looking for this space to fill up!

Fried Brinjal in Sour Cream

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This recipe was inspired by Saffron Hut's Blog.


I call it Fried Brinjal in Sour Cream, but anyway you call it, it will remain delicious and absolutely creamy.

It's also similar to the one my Mom makes. She calls it Dahi ki Kadi...and instead of the brinjals and sour cream, she puts onion pakodas and yogurt. Both of them taste almost the same.

I made a few changes in the original recipe...like using regular eggplants instead of japanese eggplant. Also I upped the amount of brinjals and sour cream, since I wanted a bit of gravy.

Thanks Saffron, my hubby loved this recipe!

Cantaloupe Dessert

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There are a lot of fruits come summer in the grocery stores and the most ideal and also my favorites are Cantaloupes. Here goes the recipe.

Ingredients:
1 cantaloupe, cut in 1 in cubes
2-3 cups Half and Half or whole milk
sugar to taste

Method:
Boil the milk and let it cool, refrigerate for an hour.

Cantaloupes sitting in the sugar syrup

Scoop out the seeds and cut the cantaloupes in a bowl and sprinkle sugar, mix in well. You can avoid putting the sugar, but since I have a sweet tooth...I prefer them with it. Also because cantaloupes are not very sweet, the sugar gives them the added flavor.

In a serving bowl, take cantaloupes and splash in desired milk. Serve cold.

Qeema Puffs

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Now this is a piece of cake, if you have the qeema ready, that is. Just make sure the puffs don't turn a dark brown, like mine did :(


Ingredients:
1 packet puff pastry shells (makes approx. 9)
1 lb cooked Qeema
1 egg
1 cup water


Method:
Prepare Qeema.

Place the filling in the center and moisten the pastry sheels on all corners. Press to seal and place on baking sheet.

Mix 50% egg and 50% water and brush on the top of the puffs.

Bake at 350 degrees F for 20-25 min's or until the top is a lovely golden brown.

Bean Burrito with Jalapeno Peppers

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I developed a fondness for Mexican food, during my pregnancies and that has stayed with me ever since. My favorite jaunt would be Taco Bell, were I would be digging into Crunch Wrap and the regular favorite Stuffed Grilled Burrito...almost every other day.

Since we don't get halal meat there I started making them at home with chicken and ground lamb. My hubby just loves them...and complains that I ruin his diet everytime I make these:P

Hopefully, I'll be posting a chicken burrito recipe soon. Here's the regular Bean Burrito!


Ingredients:
1 packet of MISSION flour tortillas (makes approx 8)
Sour cream to spread on the tortilla
Tomato ketchup
Maggi hot and sweet tomato chilli sauce
Hidden Valley Ranch Dressing
Mexican Blend 4 chesse (available at Costco)

Cooked kidney beans, (for recipe see Kidney Beans Curry)
http://hydrofoodie.blogspot.com/2007/06/kidney-bean-curry.html

*With a few variations...instead of putting fresh tomatoes, use canned tomatoes with Jalapeno peppers, since burritos should be eaten spicy!

Note: All the ingredients listed above are not measured, you can use them according to your tastes or as needed.


Method:
Warm the tortilla on a flat pan on both sides. While still hot spread sour cream evenly all over the surface.

Put the kidney beans in the center and top it off with the 4 chesses, tomato ketchup, hot and sweet tomato chilli sauce and ranch dressing.

Bring the left and right flaps together and roll it away from you. Make sure that the stuffing is wrapped in nicely.

Just before serving, heat them slowly in the microwave...or until the chesse seems to have melted and covered the beans evenly. Serve hot with the sauces of your choice.

Alu Tikki

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These potato patties are commonly sold as street food in India. I remember having these delicacies at the Annual Exhibition and also at pav-bhaji centers in Hyderabad. They serve good as starters and also as an accompaniment to main meat dishes.


Ingredients:
1 lb potatoes, cut in cubes
1 cup fresh or frozen peas
4 tbs oil
2 green chillies, chopped
1/2 red onion, chopped
1 tsp ginger garlic paste
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam masala
2 tbs besan
1 tbs lemon juice


Method:
Cook the potatoes in boiling water for 15 min's, or until tender enough to mash. Drain well until they are dry but still hot.

Cook the peas in boiling water for 5 min's, drain and set aside.

Mash the potatoes in a large bowl and add the peas. Put 1 tbs oil in a small sauce pan and fry the chilli, onion and ginger garlic paste for 1 min.

Add this mixture to the mashed potato, along with the besan flour and mix. Also add the lemon juice and salt. Mix in well.

Divide the potato mixture into portions the size of golf balls and shape into patties.

Heat the remamining oil in a kadhai and fry the potato patties in batches until they are crisp and golden brown. Serve them hot.

Achar Gosht and Fried Potatoes

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I first had it at my sis-in-law's place and wanted to try it out on my own, despite the fact that I'm not much of a Shan Masala fan. But I guess this recipe turned out good and very spicy. Also I just put a hint of the masala and not the entire packet as the instructions suggested.

The one I had at my sis-in-law's place was very spicy, I guess she emptied the whole packet...considering the fact that she is expecting and wanted it as spicy as possible!


Ingredients:
2 lb lamb shanks
1 1/2 tsp ginger garlic paste
10 green chillies, slit
3-4 tbs lemon juice
6 medium tomatoes
2 1/2 cups yogurt
1 1/2 cup oil
Shan Masala powder for seasoning
A few cilantro sprigs

Method:
Heat oil and add the meat, ginger garlic paste and fry for a few min's.

Add yogurt, tomatoes and 1 1/2 cups of water and cook on low heat till meat is tender.

Add green chillies and lemon juice and let it simmer till oil seperates from the meat. Season with Shan Masala and cilantro sprigs.

Serve hot with Afghani naan and fried potatoes.

FRIED POTATOES

Ingredients:
1 lb potatoes
2 tbs oil
1 tsp ginger garlic paste
1/4 tsp turmeric powder
2/3 tsp red chilli powder
1 tsp salt

Method:
Chop potatoes in medium sized cubes. Heat oil and toss the potatoes, fry them.

As they begin to turm mushy, add ginger garlic paste and turmeric, along with chopped green chillies.

After a while add salt and finally as the potatoes begin to brown add the red chilli powder and garnish with cilantro.