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.

Double Ka Meetha

Click to enlarge image

Now let me tell you something...this was my first attempt at making double ka meetha on my own and I must say that I did good...infact I did very good :) At first I was apprehensive but I finally gave in since I wanted to make it for my hubby on his BIRTHDAY!!!

Anyways, I looked for the recipe all over the net and bugged my aunt with innumerable calls. And finally made it with a combination of everyone's ideas...


Just out of the oven

Ingredients:
clarified butter/ghee/olive oil
12-15 bread slices with their corners intact

Milk Khowa mixture:
4 cups milk
250 gms khowa
a pinch of saffron

For sugar syrup:
2-3 cups sugar
2 cups water
1 tsp ground cardamom

Garnishing:
10-15 almonds, cashews and pistachios each


Method:
Heat ghee in a pan and deep fry the bread slices till they turn a lovely golden brown. Place them on paper towels to remove excess ghee. Set them aside.

Boil the dry fruits in batches, slice them in thin strips and deep fry them seperately.

In another pan bring water to a boil and add sugar and cardamom and keep stirring until the syrup turns sticky...keep this aside too.

In yet another pan bring milk to a boil and add saffron, slide in the khowa and let it simmer till the mixture thickens.

Preheat the oven on 350 degrees.


Place bread slices in a baking dish, pour the sugar syrup and top it off with the khowa milk mixture. Keep repeating by placing the bread slices in layers. Finally sprinkle half of the dry fruits on it and bake for 10 min's.


Spoon it out in serving bowls and garnish with the remaining dry fruits.

Red Bean Curry

Click to enlarge image

This is another quickie recipe I make when I'm out for the day or when I'm feeling too tired to cook, I like the ready to use beans as they take less time.
Another thing about the beans and tomato combo is that you can make it with a lot of variations, like using fresh tomatoes, to cherry tomatoes to even canned tomatoes with jalapeno peppers.

Ingredients:

4-5 tomatoes, or 1 lb cherry tomatoes

15 oz canned kidney beans
2 tsb oil

1 onion, sliced

1 1/2 tsp salt

1 tsp red chilli powder

1/4 tsp turmeric powder

1 tsp ginger garlic paste
1 green chilli, slit and deseeded

Cilantro for garnishing

Method:

Rinse the kidney beans under cold tap water and drain.

In a deep pan heat oil and slip in the onions, as they start to turn slightly brown add the ginger garlic paste and fry further, add turmeric powder and salt.

As the onions start to turn a golden brown add red chilli powder and immediately slide the tomatoes and green chilli.

Simmer a while and as the oil starts to seperate at the corners add the kidney beans. Add 1/4 cup water and shut the lid.

Check to see if the beans are tender enough, stir in the cilantro and serve with roghani naan.

Chicken Jalfrezi

Click to enlarge image

A Jalfrezi is a stir-fried which has onions, ginger and garlic in a rich pepper sauce.

Ingredients:
11/2 lb chicken breast portions
1 tbs oil
1 tsp cumin seeds
1 onion, finely chopped
1 green bell pepper, seeded and finely chopped ( I used an orange bell pepper)
1 red bell pepper, seeded and finely chopped
1 garlic clove, crushed
1 ginger root, finely chopped
1 tbs Madras curry paste
1 tsp chillil powder
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp salt
14 oz canned tomatoes (I used 3 fresh tomatoes)
a few sprigs of cilantro for garnishing

Method:
Skin the chicken and remove any visible fat and cut into 1 in cubes.

Heat the oil in a karahi and fry the cumin seeds, when they begin to splutter add the onion, peppers, ginger and garlic. Fry for 10 min's.

Add the curry paste and fry for 3 min's. Stir in the chilli powder, ground coriander, cumin and salt and splash a little water and fry further for 2 min's.

Add the chicken cubes and mix in well with the ingredients, finally add the tomatoes and some cilantro. Cover the karahi and cook for 15 min's or until the chicken is tender. Garnish with the leftover cilantro. Serve with hot rice.

Khagina

Click to enlarge image

...Or EGGS WITH ONIONS is a traditional Hyderabadi dish, made mainly in breakfast. The best way to get a good taste of it, is to make it with less onions and more eggs....and of course the milk.

Ingredients:
5 eggs
3 average onions
2 tsp oil
1 1/2 tsp salt
1 tsp red chilli powder
1 tsp ginger-garlic powder
1/4 tsp turmeric powder
1/4 cup milk
1 green chilli
Cilantro for garnishing


Method:
Heat oil in a deep pan and slip in the thinly sliced onions, saute them till they start to get a brown tinge. Add the ginger-garlic paste and keep stirring. Add the turmeric powder, salt and milk and lastly red chilli powder.

Break the eggs and let them cook on top of the onions. Slit a green onion and pop it on the eggs. Keep checking to avoid the onions sticking to the pan. After about 10 min's or so...or if the eggs seem to cook through, break them with a wooden spatula.

Avoid cutting them into too small pieces, otherwise when you finally stir them together with the onions they break even more and just disappear.


Finally add cilantro and serve hot with rotis or parathas.

Khatti Dal

Click to enlarge image

This is another versatile dish that goes good with anything. I usually cook it up every other week to break the whole mutton, chicken routine. Its always nice to slurp on some dal when there's too much meat doing the rounds. Anyways, here's the recipe.

Ingredients:
1 tsp oil
2 cups tuvar dal
2-3 tsp salt
2 tsp red chilli powder
3-4 whole garlic cloves
1/4 tsp turmeric powder
1 green chilli
2-4 cups water
1 cup tamarind paste

For tempering:
1 tsp cumin seeds
1 cup mustard seeds
a few curry leaves
2 dried red chillies
1 garlic clove, cut length wise

Method:
Wash the tuvar dal in several changes of water and place it in a pressure cooker, add 2 cups of water, garlic cloves, salt, red chilli powder and turmeric powder and pressure cook for about 15-20 min's.

Let off the steam on the pressure cooker, if the dal seems to be a bit undone add the remaining water and cook a little more.

Finally add the tamarind paste. Using a blender, blend them all together.

Throw in the green chilli and cook the dal for as long as the chillies turn yellow, set aside in a serving bowl.

In a small pan, heat oil and add cumin and mustard seeds, as soon as they start spluttering, add the remaining ingredients and splash in onto the dal.

Serve with plain rice, achaar and papad.

French Toast

Click to enlarge image

This is one snack anyone can munch on. A rainy days or a rumbling stomach...be it any excuse, its always a winner. But even on a hot day like today you can enjoy it for breakfast :)


Ingredients:
2 tsp oil
2 eggs
4 bread slices
2/3 tsp red chilli powder
1/2 tsp salt
1/2 cup milk
2/3 tsp ginger-garlic paste
sprigs of cilantro


Method:
In a bowl take milk and add ginger-garlic paste along with red chilli powder, salt and cilantro. Break the eggs and beat them together.

Soak the bread slices in the mixture, and immediately transfer to a heated flat pan and keep flipping them till both the sides are glazed brown.


Serve hot with ranch dressing and maggi hot and sweet tomato chilli sauce.

Fried Bhindi (Okra)

Click to enlarge image

Another breakfast number my mom used to prepare...

Ingredients:
1 lb Bhindi/Okra
1 1/2 tsp salt
1 tsp red chilli powder
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 1/2 onions, chopped
1 green chilli, slit

Spices all mixed up:

Method:
Chop onions finely and heat oil. Add them along with the okra and green chilli to the oil and keep stirring. As the onions and okra start to brown slightly, add ginger-garlic paste.

Slowly put the rest of the spices except red chilli powder, which needs to be added just before you remove it from fire.

Stir in all the spices well and serve hot with parathas or naan.

Tomato Chutney

Click to enlarge image

Tomatoes are abundant come summer and I always stock up loads of them for a spicy chutney which is so versatile, it can be eaten with toasted bread to even biryani. So here is my version of tomato chutney...

Ingredients:
6-7 vine ripened tomatoes
2 tbs oil
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 1/2 tsp salt
1 tsp cumin mustard powder
1 green chilli slit in halves
Cilantro sprigs for garnish

For tempering:
generous amount of curry leaves
2 dried red chillies
1 tsp each-cumin and mustard seeds

Method:
Chop tomatoes finely and keep aside.

Heat the oil and add cumin and mustard seeds, as they start to splutter add the dried red chillies. Finally throw in the curry leaves.

Slip in the chopped tomatoes and add ginger garlic paste, red chilli powder, turmeric and salt and shut the lid.

When it starts to leave oil on the sides add the green chilli and cilantro.

Finally add the cumin and mustard powder and mix in well. Here I served it with Chicken Biryani.