Simple 'Salad'

This is a very basic recipe that can be made with the veggies that are normally available at home. In India, Salad is usually not included in the menu of every day meal. But, more and more people started eating salad due to health reasons. In Europe Salad is included in the menu of almost every restaurant and I was even surprised to know that there are hundreds of varieties of salads. Well, in the beginning it was definitely not easy for me to get used to eating salads, increasingly I not only started liking salads but I am also preparing them at home.

Ingredients:

Lettuce - 1 Stick
Cherry tomatoes - 8 to 9
Red onion - 1
Salt - to taste
Olive oil - 1 tbsp
Croutons - 1 pkt
American salad dressing - 100 ml

Preparation:

1. Chop the onion in to thin slices. Shred the lettuce and chop the tomatoes. 
2. In a large bowl add the lettuce, onions and tomatoes and mix well. 
3. Add olive oil, salad dressing, salt and mix well. 
4. Add the croutons just before serving the salad on to the plates.

Enjoy!!! 

Curd Rice

One of the most easiest and tastiest recipes of all time. In the southern part of India 'Curd' [Yogurt] is a must have in our daily meal. I for one am a big fan of yogurt and can survive on it for days. It goes well with any pickle or any curry. This recipe is a slightly cooked version of the curd rice. This is more flavorful due to the tempering and some additional spices.

Ingredients:

Curt - 1 cup
Cooked rice - 1.5 cups
Milk - 1/4 or 1/2 cup [depends on what consistency you like]
Dried red chillies - 2
Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 2 strands
Turmeric powder - 1 pinch
Cumin seeds - 1/2 tsp
Oil - 2 tsp
Cashew nuts - 15 [optional]
Salt - to taste

Procedure:

1. Mix Salt, yogurt, milk and rice together and keep it aside. 
2. Heat oil in a pan and add mustard seeds. Once they start popping add cumin seeds, red chilies, chana dal, urad dal, and fry. Add turmeric powder, curry leaves and fry for few seconds.
3. Add cashew nuts and fry. 
4. Add this tempering to the Curd mixture from step 1, and mix well. 

Enjoy with some Indian pickle by side!!!!!

Note: variations are always possible with curd rice. You can add ginger which gives the curd rice a sharp flavor [mostly preferred by south Indians] or go ahead and add fresh pomegranate seeds which gives it a sweet  and tasty flavor.  

Chicken Kheema - my version

This is the continuation of my previous recipe - Chicken Kebabs. After making kebabs I still had some meat left and wanted to try a different recipe that could go well with rice. The additional ingredients required for this recipe are very few and in the end it tasted great with rice.

Ingredients:

Meat : 250 gms [left over uncooked meat from the Chicken Kebabs] 

Onions : 2
Tomato ketchup : 3 tbsp
Oil - 1 tbsp

Preparations:

1. Add oil in a pan and let it become hot. 
2. Add chopped onions and fry it they turns translucent. 
3. Add the meat and let it cook till well done.
4. Add tomato ketchup and mix well. Do the taste test at this point and adjust the seasoning to your taste. 

Enjoy with hot rice !!!!

Chicken Kebabs

While shopping yesterday I found some minced meat in the frozen section. I am not an expert in cooking minced meat and my experience for this type of cooking is almost zero. So, decided to do an experiment. (was also bored of cooking meat in the regular way). Well, it turned out great except that it was really spicy. I served this dish with some onions (sprinkled little black salt) on the side and guess what!!... the dish was completely gone in less than 2 minutes. Well, I ate most of it :). Today I will be making two types of kebabs - one which cheese and one with out.

Ingredients:

Minced meat - 500 gms
Coriander powder - 2 tsp
Chilli powder - to taste
Green chilli paste - 1/2 tsp or to taste
Fenugreek leaves - 1/2 tsp
Grated cheese - 1/4th cup
Salt - to taste
Egg - 1
Ginger garlic paste - 1 tbsp
Oil - 2 to 3 tbsp
Garam masala - 1/2 tsp
Crispy fried onions - 4 tbsp

Procedure:

1. Add ginger garlic paste, chili powder, salt, garam masala, chilli paste, coriander powder, fenugreek leaves, friend onions and oil to the minced meat and mix well. 
2. Add egg and mix well. The mixtures loosens up a little bit. But, it will become tough again as you keep mixing.
3. Divide the entire mixture in to two portions and add cheese to one portion. Leave it aside for some time. 
4. Soak the wooden skewers in water for 10 mins and then pat them dry.
5. Take small portions of meat and press them on the skewers. Grease the backing pan and place the meat skewers in the pan as shown in the figure. 
6. Preheat the oven to the maximum temperature. Place the meat from step 5 in the oven. Let it bake for 15 to 20 mins. Rotate them for every 5 to 6 mins. Remove them from the oven once they change color.

Enjoy with some tomato ketchup and onions on the side!!!!!!

Simple 'Bread'

Since I started cooking, I have always wanted to make a simple bread. It is a must on my every week's shopping list. I was always curious to know as to what ingredients goes in to it. Well, its a simple recipe but it could easily go wrong if proper attention is not given. Normally bread is made with all purpose flour but I made mine with wheat flour (to make it a little more healthy). My final product came well except that it has a few cracks in between, but nevertheless it tasted great.

Ingredients:

Wheat flour - 2 cups
Warm water - 3/4 cup
Sugar - 1 1/2 tbsp
Salt - 1 tsp
Yeast - 1 tbsp
egg - 1
Butter - 2 tbsp

Procedure:

1. Add flour, salt, sugar and yeast in a food processor and mix it well for 10 seconds.
2. Add egg and butter and mix for few more seconds. Keep mixing the flour mixture and slowly add the warm water. 
3. Mix the above for 3 to 4 minutes. Remove from the bowl and place it on another bowl which is lightly dusted with flour. Let is rest for 1 hour. 
4. Press the dough slightly to remove the air from it. Roll it in to the shape of the bread. 
5. Slightly butter the backing pan and place the bread dough in it. 
6. Let it rest for 2 to 3 hours. Bake it in the oven at 325 F for about 30 mins. (since different ovens work different ways keep an eye on the bread and remove it once it turns light brown all over)

Enjoy with some jam or any spread!!!

Quiche Lorraine

Here comes the final recipe from my cooking class. In fact the best one. It was very easy to make and one of my favorite. The Chef told me that we can be as creative as we want with this dish. But, we made the most basic and traditional version using Smoked bacon. It was very delicious.

Ingredients:

Short pastry dough - 1

Eggs - 2

Milk - 250 ml

Whipping cream (35% fat) - 250 ml

Salt - to taste

Cayenne pepper - to taste

Nutmeg - 1 pinch

Smoked bacon - 200 gms

Gruyere cheese - 200 gms

Procedure: 

1. Cute the bacon in to 'lardons'. 
2. Saute the smoked bacon in a hot frying pan with a little oil and then place them on a absorbing paper.
3. Take the Quiche mould and butter it generously. Dust the mould with some flour and keep it aside.
4. Whisk eggs and add milk, cream seasoning and blend well.
5. Cut the pastry dough in to the shape of the mould and place it in to the mould and press it gently.
6. Place the bacon and half the cheese on the bottom of the tart. Pour the batter from step 3 on the top.
7. Place the other half of the cheese on the top
8. Cook in a hot oven (200 C) for 35 - 40 mins
9. Leave to cool for 5 minutes before serving warm.

Enjoy with some nice wine!!!!

Note: Parmesan can also be used to make Quiche. It is very important to note that mozzarella cannot be used to make quiche. 

Salade folle et Vinaigrette

Here comes the second recipe from my french cooking class. This is the first time I made a real salad. It was very tasty and healthy too.

Ingredients:

Mesclun : 200 gms
Radishes : 1 bunch
Carrot - 1
Apple - 1
Lemon - 1/2
Nuts - 50 gms
Dijon mustard - 1 tbsp
Salt - to taste
Balsamic vinegar - 1/4 cup
Olive oil - 3/4th cup

Procedure:

1. Clean and dry the mesclun. Clean and grate the carrot. 
2. Clean radishes and slice in to thin slices
3. roast nuts until lightly golden. 
4. Place salad, carrot, hazelnuts and radishes in to a large salad bowl and mixt. 
5. Cut apples in to julienne slices and sprinkle with lemon 
6. Put mustard in to a mixing bowl with vinegar and salt. Gradually whisk in olive oil until well emulsified.
7. Mix the salad from step 5 with the above mixture (from step 6) and serve.

Enjoy with some white wine!!!

Note: Use a pinch of curry powder and some honey for special flavor. Nut oil can also be used.

"Tarte Tatin"

Finally I took my first cooking lesson. I had a wonderful - first : because it was in Paris and second : I learnt french cuisine. We (group of 4) cooked at "La Cuisine". The Chef was awesome. We had fun cooking and the food tasted awesome. If you like cooking then this should be on your list of things to do when you visit Paris. Here comes one of the recipe that we made. Since I love desserts - I will post "Tarte Tatin" first. It was delicious. It goes very well with whipped cream.... If I ever start a restaurant in India this will be a must on the menu :)))

Ingredients:

Apples - 1.5 kg
Butter - 100 gms
Pastry dough - 1
Powdered sugar - 50 gms
Orange - 1 piece

Procedure:

1. Melt the butter in a small pan. Take a baking mould and butter generously.
2. Powder approximately 25 gms of sugar in to the bottom of the mould
3. Peal the apples and cut in to quarters and garnish the mould with the apples as shown in the figure. The garnish should reach the top level of the mould.
4. Place the pastry dough on the apples and then pack them tightly.
5. Sprinkle the rest of the sugar and add 50 gms of (melted and cooled) clarified butter.
6. Place on the fire for approximately 20 mins till the sugar caramelize. 
7. Sprinkle orange juice once medium cooked. 
8. Bake for 30 minutes at 180 C. 
9. Once you remove it from the oven carefully turn it on to a suitable size serving plate.

Enjoy with whipped cream!!!!!!

Chapathi

I have noticed that there is only one recipe in the breads section of my blog. So here comes the second recipe. Very famous Indian bread - "Chapathi". Very famous in the Northern part of India and consumed almost every day for lunch as well as for dinner. Very easy recipe with very few ingredients. Well I have an electronic machine to make chapathi, so I dont add oil for frying. If you are planning to fry them on the pan then do you a little bit of oil.

Rolled chapathi

Ingredients:

Wheat flour - 1 1/4 cup
Water - 1/3 cup
Salt - 1 pinch
Yogurt - 2 tbsp
Oil - 1/2 tsp for each chapati

Preparation:

1. Add all the ingredients except oil, in to a food processor and blend it in to a stiff dough. 
2. Let this dough sit for about 1 or 2 hours. 
3. Knead the dough once again just before rolling the chapathis. 
4. Divide the dough in to lemon size balls and roll them in to a round chapathi. (if you are trying for the first time then don't bother about the shape :))
5. Heat a pan and place the rolled chapathi on to it. let if fry on one side and then turn it to the other side and let it fry for some more time. At this point the chapathi will start to puffup.
6. Then add a little oil and fry it on both sides for some more time. 

Enjoy while it is hot with any curry and yogurt!!!!!

Ginger Chicken

Here comes my favorite experiment!!!.. after more than a month. Back in India I used to go to this chinese restaurant called "Nan King". I actually don't mind going there every night for dinner. It is always among the top 3 of my favorite restaurant list. Every time I go there with my family we order "Drum sticks", "Ginger chicken", "American Chopsuey" and many others. Well this ginger chicken recipe is some what similar to what I used to eat at Nan-King but not exactly the same.
This recipe has a very unique flavor. That is, unlike the traditional Indian chicken recipe this is a little on the sweeter side and this is also the only chicken recipe where I used curry leaves for making the gravy. 

Ingredients:

Chicken - 500 gms
Onions - 3 medium
Curry leaves - 1 handful (10 to 12 strands)
Ginger (grated) - 100 gms
Corn flour - 1 tbsp
Coriander leaves - 1 bunch
Large green chillies (mild) - 4
Soya sauce - 1 1/2 tbsp
Vinegar - 1 tbsp
Ginger garlic paste - 1 tbsp
Red food color - 1 pinch
pepper - to taste
Salt - to taste
Oil - 6 to 8 tbsp

Preparation:

1. Blend curry leaves, (half of) coriander leaves along with stems, green chillies and onions in to a fine paste. 
2. In a separate bowl add soya sauce, vinegar, corn flour and salt to chicken and mix well. Let the chicken marinate for about 30 mins. 
3. Take oil in a pan and fry the marinated chicken pieces till they become golden brown. 
4. Add grated ginger and then ginger garlic paste and mix well. Add onion paste (from step 1) and let it cook well. Keep mixing carefully. 
5. Add food color and mix well. Add pepper powder now and adjust the seasoning to your taste. 
6. Finally season the dish with the remaining coriander leaves. 

Enjoy with hot rice or butter nan!!! 

Note: Be a little generous with the oil for the gravy to be cooked properly. Adding the food color will totally change the look of this dish.

Veg Frankie

Frankie is one of the most common street food that you can get in India. It can be made in different variations using different type of fillings or different types of flour. I used very spicy cauliflower curry (I will upload the recipe for this in my next post) as filling and the normal chapathi flour for making these rolls. You can use pretty much any type of curry as filling, just make sure it is not too dry (later I made these with egg fry and they turned out equally good).  One useful tip: make sure you have enough curry and rolls as they will be gone in no time.

Ingredients:

Chapathis - 6

Cauliflower curry - 2 cups 

Tomato ketchup - 6 tbsp 

Onion (thinly sliced) - one 

Eggs - 2 

Salt - to taste

Chilli powder - to taste

Oil - 1/2 tsp for each frankie

Procedure:

1. Beat the egg in a bowl and add salt and chilli powder and mix well. 
2. Heat a pan and add some oil. Pour 2 to 3 tsp of the egg batter and immediately place the chapthi on the top. Do not press the chapathi. 
3. Let it cook and then remove on to a separate place. 
4. Turn the egg side up and apply some tomato ketchup. 
5. Add 2 to 3 tbsp of the cauliflower curry and spread it. Add thinly sliced onions on top.
6. Once again squeeze a thin layer of tomato sauce on top before rolling the chapathi. 
7. Roll gently and make sure the filling does not fall out of the rolls. 

Enjoy while it is hot!!!

Note: Please check the recipe for Chapatis in my other post.