Saturday, April 28, 2007

Bread Rolls

Another quick appetiser recipe with THE ubiquitous potato.One of my favorites and always makes me think of mom who I used to watch fascinated as she rolled out this little elongated delights..This is for you mom:)

You need :
2 cup Mashed potatoes
1/2 cup Chopped onion (optional)
2 Chopped green chillies
12 Big Bread slices
1/2 tsp Red chilli powder.
1/2 tsp ajwain
1/2 tsp Garam masala powder .
1/2 tsp Amchur(dried mango powder).
Salt to taste
Vegetable oil to deep fry

This is how you make it:
Mix mashed potatoes, chopped onion, green chilli,red chilli powder,ajwain,garam masala,amchurand salt.Knead to make a smooth mixture.Divide the mixture into 12 equal parts. Soak a bread slice in water and then squeeze out the water by pressing the bread slice (flat) between the palms.Take one part of the potato mixture and put it in the centre of the bread slice and seal all its edges. Gently roll it between your palms to give it an elongated shape.Please make sure that the potato mixture doesnt leak out of the slice.Get all the 12 rolls ready to fry.Heat oil in a deep frying pan on high.Deep fry the bread rolls until golden brown.

Serve hot with mint/corrainder/chutney or chilli sauce or just plain tomato sauce.

Murgh Choley

Murgh is an Indian(mughal influence perhaps!!) name for chicken and sounds way more exotic. Combine that with chickpeas in a curry dish and you have on your hands a yummy,hot deviation from your standard chicken curry.

Murg Choley is basically boneless chicken pieces cooked with chick peas and spices.I always prefer to cook with it drumsticks(you are more than welcome to try it with boneless chicken).The heat of the spices used in this dish is contrasted by the coolness of the yogurt which also provides a certain tartness..

Try it, you shall not be disppointed ..Lets get cooking :)

You need :

6 large Chicken drumsticks(or use 1 lb cubed boneless chicken)
2 onionS Sliced
2 Cups boiled or canned Chick Peas or choley
1 tsp ginger-garlic paste
3tbsps oil
Salt to taste
1/2 cup curd
1 tsp chilly Powder
1tsp dhania powder
1 tsp garam masala
2 green Chillies Chopped
2 cloves
2 Choti Elaichi(green cardamoms)
5 black Pepper corns
1 Stick cinnamon
diced corriander to garnish
small piece of julienned(sliced thinly) ginger to garnish

This is how you make it :

Heat 1 tbsp oil and fry onions to a light golden hue.Then remove ,grind into a paste and mix with curd. Now,add dry spices to 2 tbsp oil and add the curd-onion mixture.Follow this by adding the chicken drumsticks,dhania powder ,garam masala,salt and chilli powder .Stir it so that mixtures seeps in nicely into the chicken and then cover.Let it cook till the chicken turns tender.Now add the chickpeas(choley) and some water and let it all cook for 10 minutes .Garnish with chopped coriander, green chillies, ginger sliced and enjoy with rice/naan/rotis..

Tomato Paneer

I made this dish more than a month ago for Holi.The plan was to make matar paneer for the holi party but I couldnt get to the grocery store in time and decided to make do with what I had so Tomato paneer came up instead.It turned out super and was very well appreciated :)

You need:

3 large Tomatoes (ground into puree)
1 tsp Ginger Garlic Paste
2 tsp Coriander Powder
3/4 tsp Tumeric
Salt to taste
1 tsp Chili Powder
1 tsp Garam Masala
1 tsp Cumin seeds for seasoning
2 tbsp Oil
1/2 lb Paneer (cut into cubes)
Coriander leaves to garnish

This is how you make it :
In a Pan heat the oil & season with cumin seeds.
Add ginger garlic paste and saute, then add the tomato puree .Follow this up with all the dry spices & stir to combine.Saute till the paste is cooked and leaves the edges of the pan .Now add the cubed paneer, covering it nicely with the tomato and spice puree. Add water approximately so that gravy has medium consistency.Cover with a lid and let it cook for a few minutes.The paneer is now cooked.Keep it covered for a bit so that the paneer imbibes all the flavors thoroughly.

Garnish with chopped corriander leaves and serve hot over Rice/pulao or Roti's.

Thursday, April 05, 2007

Mango Bellini

Yeah yeah I know ...I shoud write more often but between globe trotting(read ,my recent trip to Europe) and playing Holi I dont get the time ..I now wish I had gotten more pics of all the delectable stuff we ate in London, Hannover, Amsterdam but thats another post:)

Talking of food ,I have so many recipes and dishes that I have cooked recently but just havent gotten around to posting them .Lets start with some of the recipes some of you have asked for fom my previous posts.

Mango Bellini:

this is delcious and takes less than 2 minutes to make .I made this as a substitute for plain ol Champagne:) . Was definitely well worth it .

You need
Champagne (any name,price range is ok)
Mango nectar(mango juice is also ok but mango nectar is thicker so I thought it did better)

This is how you make it
pour 2 parts champagne in the flute and follow it up with one part mango nectar .

Voila ..your Mango bubbly is ready:)

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