Hard Shell Tacos

Last Saturday, I was determined to dedicate myself to the idiot box and I did. Since I was up at 6 am as P was leaving for work, I turned the TV on and one after the other I saw 8 flicks (Most of them side by side). Oh and did I mention, this was only till 1 pm.

I was bored to death by the time I was on the 5th flick which happened to be one of my favorite ones, Zindagi Na Milegi Dubara. While fiddliing with the remote, a magazine fell on the floor. It was Good Food India, August issue. On the cover page there were gorgeous hard shell tacos with Pindi chana filling. I said “Challenge accepted” to myself and headed for the kitchen.

Thank God I had maize flour else the plan would have been shelved. Let me take you through the recipe.

You shall need: (Makes about 8)

2/3 cup… Maize flour

1/3 cup.. All purpose flour

1/2 tsp.. Salt

1 tsp… Paprika

1.5 tsp… oil

1/2 cup… warm water (Use very little at a time)

To assemble:

Sour cream

Lettuce

Re-fried beans

Method:

• In a bowl, mix the flours, salt and paprika with a whisk.
• Add the oil.
• Now add few tbsp of water at a time and knead the dough.
• We want the dry ingredients to come into a soft ball. Do not add all the water at the same time.
• The Qty of water shall depend on the ingredients and their quality.
• The dough should take about 2-3 min.

• Wrap the dough in cling film and set it aside for atleast 30 min.
• Pre heat oven to 180C on the setting where both the rods are heating.
• Set a pan on the gas on low-medium flame.
• Divide the dough into 8 balls of the same size.
• Apply little oil on the rolling pin and the board.
• Roll them one by one to the thickness of a INR 2 coin.
• Using a round mould, you may cut the rolled dough to a perfect round.
• Using a fork, prick the rolled dough.

• Put it on the pan and let it color slightly on both sides.
• If you are using a non stick pan, you will not need any oil.
• We only want a nice bright yellow color on both the sides.

• wrap the cooked tacos on the wired rack of the oven. Do not pinch the sides too much else there will be no opening in the tacos. keep the folded sides fairly apart.

• Bake them for 10-12 min or until they are nice and crisp and golden.

• Let them cool and stuff with the filling of your choice.

Cheers,

 

 

 

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  UK Rasoi- “What’s with my Cuppa !?” 

 

Quick pasta for Dinner

I am fan of easy to put together ingredients. They save the time and effort on the workdays without using too much brain.

All you shall need as an extra for this is Sun-dried tomatoes (I made mine at home, recipe to follow soon)

You shall need:

One cup… Boiled Al dente pasta of your choice (I have used the bambino  shell shape pasta)

5-6 tbsp…. water in which the pasta was boiled.

1/2 tbsp… Oil

Salt and pepper

3 tbsp… tomato paste (Really thick tomato puree, I use a fine mesh to strain the water of the puree and then use the thick portion)

1 tbsp…. cream/malai

Herbs of your choice, I added oregano.

Few sprigs of coriander

Cheese (If you please)

Method:

• In a pan, heat oil and add the tomato puree.
• Cook it for a few min.
• Now add the Pasta and the water.
• Season it well, to taste.
• Add the herbs.
• Finish off with the cream.
• Mix it well to incorporate it all.
• Towards the wee end of the cooking process, add the sundried tomotoes (Cut in smaller pieces if they are too big) and coriander.
• You can also put some garlic bread on the side.
• Serve with love.

Cheers,

 

Vegetable Layer Rice

Oh I am so proud of what I churned out today for lunch 🙂 We are having a pot luck and I offered to make the main.

This “layer rice” is also notoriously called Vegetable Biryani. However I would like to keep it the way it is 😉 Layer Rice.

You shall need: (Serves 4)

For the rice-

600 gms… Basmati Rice (Soak for 30min)

3… Bay leaves

2 tsp… shahi jeera

4…. Green cardamoms

5… peppercorns

Boiling water

2 tbsp… ghee

For the vegetables-

1 cup… cauliflower florets

3 tbsp… Oil

3-4… cubed potatoes

1/2 cup… peas

1/2 cup… cubed carrots (I didn’t add, as I didn’t have any)

1 tbsp… Kasuri Methi

3-4.. green chillies

1 tbsp… dried mint or 2 sprigs fresh mint leaves

2 tsp… Shahi jeera

3-4… green cardamoms

2-3… black cardamoms

2… bay leaves

For the Marinade-

1.5 cup… Curd (a little sour is good)

2 tbsp… Almond-Khus Khus seeds paste (Make it with a few tbsp of curd)

2 tbsp… kasuri methi

2 tsp… garam masala

Salt

Red chilly powder

1 tsp… Turmeric powder

For Assembling-

Browned Onion slices (fried)

2 tbsp… Ghee

10-12 strands of Saffron soaked in warm water

Method:

• To the boiling water, add the bay leaves, pepper corns, shahi jeera, ghee and cardamoms.
• Add the rice and salt. Let it cook for 15-17 min or until they are a little short of being fully cooked.
• Drain it in a colander and keep aside.
• In a wok, heat the oil. Add jeera, cardamoms and bay leaves.
• Add the vegetables and methi with little water.
• Cover and cook the veggies until they still have a bite. We dont want them to be over done.
• In the curd, mix the spices, some fried onion and the almond khus khus paste.
• Mix the curd with the veggies that are still warm.
• Let it sit for about 10-12 min.
• In a microwave safe bowl, add a layer of half the rice and put a sprinkle of garam masala, saffron, ghee and some brown onions.
• Layer the veggies on top of this.
• Now cover them with the remaining rice and add the ghee, saffron, garam masala and onions.
• Before serving, put it in the lowest temperature setting of the microwave to heat everything through.
• Serve with raita and salan.

Cheers

Pearl Onion Brown Rice Burrito #BM38

Oh Burritos save the dinners for me most of the time. They are my oh-My-God-what-do-I-made-today savers. Best part about them is that its one hand meal which makes flipping channels/clicking pictures easy 😛

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

4-5… Big chapatis

1 cup… Hung curd

2 tsp… oil

3/4 cup… cooked brown rice

1/4 cup… chopped pearl onions

2 tsp… chilly flakes

Salt to taste

1/2 cup… grated carrot

1 tsp… lemon juice

2 tsp… milk

Cheese spread (optional)

Method:

• In a pan, heat oil.
• Add the pearl onions and a little salt.
• Cook until they are soft.
• Now add the chilly flakes and rice.
• Mix well and cook until everything is combined.
• Bring it out of the pan and let it cool.
• In the hung curd bowl, add the carrots, salt and lemon.
• Add milk if needed, we need the consistency of a spread.
• Lay the chapati on a flat surface, add cheese spread (if you like)
• Now add a generous helping of rice and the hung curd dip.
• Fold it and serve it with your favorite tv channel 🙂

Cheers,

Tuver Seeng ni Kachori #BM38

I have spoken about tuver sing here and here. 🙂 It is a fabulous vegetable and is very close to gujju hearts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

For the outer cover:

2 cup… Wheat flour
4 tbsp… oil
2 tsp… salt
Water

For the filling:

1.5 cup…. Shelled tuver sing
2 tbsp… oil3-4… green chillies
1 tbsp… Jeera/cumin seeds
2 tbsp… Sugar
2 tsp… Mustard seeds
Salt to taste
Oil to fry

Method:

• Knead the dough using the wheat flour.
• It needs to be tight enough like we make for pooris.
• Keep it in an air tight container until further use.
• In a mixie jar, add the green chillies and make it into a paste.
• Now add the tuver sing, little at a time and grind it into a coarse paste.
• In a wok, heat 2 tbsp oil and add the cumin and mustard seeds.
• Add the tuver sing and green chilly mix.
• Let it cook for 5 min on a low-med heat.
• Now add sugar and let it mix well.
• Once the mix starts to turn to a darker shade of green, turn off the gas and let it cool to room temp.
• Put the oil in another wok for deep frying.
• Now make about 25-30 balls out of the dough.
• Roll them out little and add about 1-1.5 tsp of the mixture.
• Close the ends and secure properly.
• Fry about 5-6 at a time and let me get nice and golden from all sides.
• Serve for breakfast, snack, lunch, supper with love. 🙂

Cheers,

Beignet #BM38

I have been fascinated by Bignet’s ever since I laid my eyes on them on a TLC show. These pillows of fried dough with loads of sugar on top are as delicious as well. Love love love them.

For the BM#38 series for the week, I have chosen fried dough as the theme.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

1/4 cup …butter (melted)
1/4 cup… water
1/4 teaspoon… salt
1 cup …all-purpose flour
1/2 cup…. yogurt
1/2 tsp… Baking soda
2 tbsp… castor sugar
oil for deep frying
icing sugar

Method:

• In a bowl, mix slat, baking soda, castor sugar and all purpose flour.
• Now add butter and mix it in the flour.
• Add the yogurt next.
• We need to make a soft dough.
• Now add water as need be.
• The dough will be little sticky, but we need to knead it until it all comes together properly.
• Let it rest on the table counter in a oiled pan, covered with cling film, for about 2 hours.
• It shall be fermented till then, roll it out and cut shapes that you desire.
• Fry them in the hot oil  (on a medium high heat) until they get an even color.
• Take them out on a paper towel.
• Serve with a generous amount of dusting of icing sugar on top.

Cheers,

 

Lauki Methi Koftas

Oh yes yes I cant get enough of that previous Kofta sauce okay. Mom usually makes Lauki kofta in tomato onion sauce, well since I am her offspring I need to make my own changes to it 😛

Here is that you shall need for the Koftas, the recipe for the gravy remains the same as here.

1.5 cup…. Bottle gourd (Wash, peel and grate it)

3-4 tbsp…. besan (gram flour)

3/4 cup… Fenugreek leaves (wash and chop)

Salt and red chilly powder to taste

1/2 tsp… Turmeric powder

1  tbsp… Dhaniya powder (coriander)

1 tsp… carom seeds

2 tbsp… warm oil (keeps the koftas soft on the inside)

Oil to fry

Method:

• In a bowl, add the lauki and the methi, mix well.
• Squeeze the lauki juices using the palm/with a fist.
• Add the spices, oil and gram flour.
• Make a dough that is of a fritter consistency.
• Test a small dollop of the koftas in the oil.
• If it splits, add little gram flour at a time and test.
• Be very careful and add only that much flour that will make sure that the kofta dont split, we dont want a pakora flavour. 🙂
• Fry them on a medium-high heat until nice and golden.
• Lower them in the gravy as described in this blog post.

Cheers,

 

Paneer Methi Kofta Curry

A friend of mine from college has moved to Bangalore 🙂 Since I had not been there even once, going empty handed was not an option.

For me personally, picking up a gift is getting tougher by the day. Alternatively, I make them a nice meal or bake something for them. Shows my the fact that I gave my heart and soul to it. 🙂

This kofta curry is a dedication to my mother who has not altered her kofta recipe for years now. Give it a break ma try mine 😉

You shall need:

For the Kofta: (Feeds about 4)

200 gms… Paneer (grated)

2 cup…. Chopped, washed methi (fenugreek leaves)

2 tbsp… All purpose flour (you might need a touch more so keep it handy)

2 tbsp… Sesame seeds

Salt, red chilly powder to taste

1/2 tsp… Turmeric

few tbsp of water

oil to fry

For the curry:

2 cup… Thick curd/yogurt

2 large… onions (cut in quarters)

3-4.. red chillies

1 tbsp… Khus Khus seeds

1/4 cup… cashews

Salt

For tempering:

1 tbsp… Oil

1 tsp… Jeera/cumin seeds

a Pinch of asafoetida

Method:

To make the koftas:

• Heat the oil for deep frying.
• In a bowl, add the paneer, methi, maida, salt, red chilly powder, sesame and turmeric.
• Add a little water at a time, only so much that the mixture binds well.
• Make a small ball and test the oil and the kofta mix. Once it is in the oil, it should not brown immediately and must not split. If it splits, add more maida.
• Make balls of the same size and lower them in the oil 4-5 at a time.
• Make sure they brown well equally.
• Take them out on a tissue and keep aside.

To make the curry:

• In a grinder, add the red chillies, khus khus, cashews and onions and grind well.
• Add curd and salt to this and churn once more.
• In a pan, heat oil and add let jeera splutter. Add the asafoetida.
• Pour the churned mix in the tempering and let it cook on a medium heat with a lid on.
• Stir ocassionally.
• Once the oil floats on top, the sauce is ready.
• Lower the koftas in the curry and serve with love.

Cheers,

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Herbs and Flower give away

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at Anu’s healthy kitchen

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Eat Your Veg and Bangers & Mash

Delicieux & Eat Your Veg

Quick Matar Paneer

Hello Hello!!

Has it ever happened that you just dont feel like waking up in the morning? It happens very few times with me, but whenever it does happen I certainly go back to sleep. Its then recipes and ingredients like these that help. This is a one pot dish so no mess 🙂

You shall need:

200 gms… Paneer (Cut in shape of your choice)

1/2 cup… Peas

1…. Big tomato (Cut in small pieces)

2.. medium size onions (Chop length wise)

2.. green chillies (chopped finely)

1 tsp… Jeera/Cumin

1/2 tbsp… oil

1 tbsp… Kasuri methi

1/2 cup… water

1/2 tsp… Turmeric powder

Red chilly powder to taste

Method:

• In a pressure cooker, heat oil.
• Add jeera and then onions.
• Add green chilly.
• Let the onions get nice pink.
• Add the tomatoes, turmeric powder, salt and red chilly powder.
• Let it cook for about 3-4 min.
• Add the water, peas and paneer.
• Cover with the lid and leave it to whistle 3 times on high heat.
• Once it is done, let the cooker cool off.
• Remove the lid, turn on the gas. We want to evaporate the excess water.
• Towards the end, when very little water it left, add kasuri methi.
• Stir it well.
• Serve with bakhri/chapati/paratha.

Cheers,

Bharwan Bhindi/Stuffed Okra

Bhindi is my first love. I have fond memories of loving the bhindi that my school friend’s , Nupur, mom used to pack in her lunch box. I can never make it her way even if I want. 🙂

Today I got up super early with the husband who had a flight to catch. Bangalore Airport’s distance is such a pain I tell you 😦

Anyway. Here is my fav concoction for the bharwaan bhindi.

You shall need: (Serves 2)

250-300 gms… Fresh medium/small size Okra/Ladies finger/Bhindi (wash them and wipe with a cloth to soak them. Cut the ends and keep)

1 tbsp… Sesame seeds/Til

1 tbsp… Cumin/Jeera powder

1 tbsp… Dhaniya powder/Coriander powder

1/2 tbsp… Amchoor powder/Chat masala *optional

1/2 tbsp… Anardana powder

Salt and red chilly powder to taste

1 tbsp… oil

1 tsp… jeera/ cumin seeds

Method:

• Slit the bhindi length wise making a pocket to stuff the masala.
• In a small bowl, add all the masalas and mix well.
• Carefully fill the bhindi with the masala, generously.
  If a little masala is left, it is good 🙂
• Once they are all done, heat oil in a pan and add the jeera.
• Once it browns a little, reduce the heat to low-medium.
• Add the bhindi one at a time and lay them properly in the pan.
• Let them cook on one side for a few min.
• Toss them gently and let the other side cook.
• Sprinkle the extra masala on top and mix with a light hand.
• The bhindi shall be done once it changes color to dark green.
• Serve with roti/bhakri/paratha.

Cheers,