French-Fried Bhajiyas

Ramadan Mubarak to all the Bloggers!

Now that Ramadan has officially gone underway and the summer almost out the door...Iftaars are all about something hot and piping. Something hot...hmm, the first thing that pops up in your mind will be those sinister looking oily delicacies which you actually avoided eating all these days and which you can't resist no more!!

Ingredients:
2-3 potatoes
1-2 tbs chana besan flour
1 tsp salt
1 tsp ginger garlic paste
1 tsp red chilli powder
a pinch of baking soda
few cilantro sprigs
3-4 tbs oil, for deep frying

Method:
Peel the skin of the potatoes and cut them length wise-french fried style. Keep them aside.

In a bowl, take chana besan and mix salt, ginger garlic paste, red chilli powder, soda and cilantro. Add water little by little, just enough to make a thick batter and hold the potatoes together.

Toss in the potatoes and coat them well in the mixture.

Spoon out the potatoes and deep fry till golden brown. Serve with chutney or sauces of your choice.

Chutney Mayonnaise

Click to enlarge image

Recipe inspired from Martha Stewart.

This spread can be refrigerated in an airtight container for up to two weeks. You may need to stir a bit before using. Well, I finished up mine the same evening I made it....it was so delicious :P
It can also be used in burritos as a filling.

Ingredients:
1 cup light mayonnaise
1/4 cup mango chutney
1 teaspoon curry powder, (preferably Madras)
1 teaspoon freshly squeezed lime juice
1/4 teaspoon coarse salt
Pinch of ground pepper

Method:
In a food processor, combine mayonnaise, chutney, curry powder, and lime juice; season with salt and a pinch of ground pepper. Process until smooth.

Stir Fried Chicken

Click to enlarge image

Another one of the recipes which I resort to when I'm running on the edge. Assembling the ingredients is a cakewalk.

Ingredients
1lb boneless chicken
2 tbs oil
1 onion, finely chopped
1 1/2 tsp salt
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp ginger garlic paste
1 green chilli, finely chopped
1 cup water
Cilantro sprigs for garnish

Method:
Cube the chicken into bite size pieces.

Heat oil and fry onions, as they start to turn golden add ginger garlic paste and the green chillies

Throw salt, turmeric and red chilli powder.

Finally add the chicken and sprinkle a little water, shut the lid and check to see if the chicken is tender.

Add the cilantro sprigs and serve hot.

Khara Masala Chicken

Click to enlarge image

Whole spices are used in this recipe giving it a wonderful taste and rich flavor. Besides its pretty gorgeous to look at. This is a dry dish and is best served with curries and dals.


Ingredients:
3 curry leaves
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp onion seeds
1/2 tsp crushed dried red chillies
1/2 tsp white cumin seeds
1/4 tsp fenugreek seeds
1 tsp salt
1 tsp shredded root ginger
3 garlic cloves, sliced
4 tbs oil
4 fresh green chillies, slit
1 large onion, sliced
1 medium tomato, sliced
1 1/2 lb boneless chicken, cubed
1 tbs fresh cilantro sprigs

Method:
Mix all the seeds listed above, together with the curry leaves and salt. Add the shredded ginger and garlic cloves to the spice mixture in the bowl and stir well.

Heat oil in a deep pan and add the spice mixture, slip in the green chillies and mix further.

Add the sliced onion into the pan and fry over a medium heat for a few min's, until the onions are flavored with the mixture.

Finally add tomatoes and chicken cubes and cook further for 10 min's. The chicken should be cooked through and the sauce reduced.

Stir everything together well, add cilantro and serve hot.

Peanut Chutney

Click to enlarge image

Another winner...goes wonderfully with khichi and qeema, papad, achaar. YUM! A perfect hyderabadi nashta!

Ingredients:

1/2 cup tamarind paste

1 cup roasted peanuts

2/3 tsp red chilli powder
a pinch of turmeric powder

1 tsp salt

1 green chilli, chopped
1 small onion, chopped
1/4 cup water
Cilantro sprigs to garnish


Method:

Grind the roasted peanuts to a fine powder.

Boil tamarind and extract the juice.

Dice the onions and chop it finely.

Keep all the above inredients aside seperately.

In a bowl take the roasted ground peanuts and add salt, ginger garlic paste, turmeric, red chilli powder and green chilli. Mix all the ingredients and make sure there are no lumps.

Add the onions and tamarind juice. Mix it in properly. Finally stir in some water and add the cilantro sprigs.

Chicken Burrito

Click to enlarge image

Well, here it is....as promised, a chicken burrito recipe. Its very different in taste, and I generally use different fillings everytime I make them, for a change. Making the burittos with Tia Rosa tortillas was a mistake...coz, the tortillas are very thick and hard to bite on. So always stick to Mission tortillas if you want your burritos to be soft.

Ingredients:
1 lb cooked minced chicken

For Burritos:
I packet TIA ROSA flour tortillas (makes 8)
Sour cream to spread on tortilla
Ready to use fresh salad
Tomato Ketchup
Ranch dressing

Method:
Prepare the Chicken Qeema, following instructions for making Qeema.


Warm a tortilla, on both sides on a flat pan.

Spread sour cream liberally on one side and place chicken, salad, ketchup and ranch dressing.

Bring both the flaps together and roll it away from you.

Warm in the microwave before serving for about 40 sec's.

Banana Bundt Cake

Click to enlarge image

Recipe from Dorie Greenspan's 'Baking from my Home to Yours'

This cake was a winner with both my kids and hubby. It was baked very soft and tasted really delicious...with a hint of banana. Its ideal for a lazy afternoon accompanied by chai.

Just a note, the cake browns very quickly, if that happens, reduce the heat keep checking on it from time to time.

Just out of the oven

Ingredients:
Non stick cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs
4 very ripe bananas, mashed
1 cup sour cream or plain yogurt (I used yogurt)

Method:
Generously butter a 9-10 in (12 cup) Bundt pan. Or spray the pan with a non-stick cooking spray.

Whisk the flour, baking soda and salt together. Preheat oven to 350 degrees F.

In a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas.

Finally, mix in half the dry ingredients and yogurt and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

My kids dug into the cake while it was still hot!!!!

Saucy Chicken

Click to enlarge image

Another one of my inventions...I used all kinds of sauces and came up with this recipe. I love the beautiful red color and the taste is awesome.

Ingredients:
1 lb chicken, boneless cut in cubes
1 1/2 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
1 tsp white vinegar
2 tsp soy sauce
3 tsp worchester sauce
2 tsp tabasco sauce
2 tsp tomato ketchup
2 tsp Maggi Hot and Sweet tomato chilli sauce
6oz can tomato paste

1 onion, thinly sliced
2 tbs oil
1 cup water
Cilantro sprigs for garnishing


Method:
In a bowl, empty all the ingredients listed above from the chicken right down to tomato paste. Mix in to coat the chicken well. Marinate it for atleast an hour.

In a deep pan, fry the onion and as it starts to turn slightly brown add the marinated chicken and stir it in well.
Add water and shut the lid. Cook it until the water has dried up and oil starts forming on top or the chicken is tender.

Garnish with cilantro and serve with hot rice.

Just Jabbering!!!

Click to enlarge image

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

Click to enlarge image

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

Click to enlarge image

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

Click to enlarge image

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

Click to enlarge image

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

Click to enlarge image

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

Click to enlarge image

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.