Vegetable Grimaldi

                                                                         

Looks can be deceptive! At first glance this appears to be like any other baked dish. Take one bite however and you will realize the difference. It is unusual and like no other!

The pineapple chunks and the pineapple syrup in the white sauce make this dish truly unique and unforgettable.  I love the subtle sweetness that comes with each bite, making every spoonful a delight.

I came across this recipe ages back in a cookbook by Tarla Dalal. I hesitated to try it initially wondering how it would taste and whether anyone would like it. My fears were unfounded. It was a hit! Since then I have often served it at dinners. It is fun to see the expressions on guests' faces as they take a bite....startled, bemused... are just a few of the reactions!

Ingredients: 

1 1/2 cup  macaroni or any small pasta
3/4 cup boiled green peas
1/2 cup canned pineapple
1/4 cup canned pineapple syrup
2 tbsp butter
2 tbsp flour
2 1/2 cup milk
Salt and pepper to taste
2 tbsp cheese

Method:   Boil the green peas.  Boil the macaroni in salted water till it is tender but still firm (al dente). Drain and run it through fresh water. Chop  pineapple into small pieces. Keep aside the syrup.

In a non stick pan melt the butter and add flour. Cook on a slow flame for a minute. Do not brown. Gradually add milk stirring all the while, till the mixture becomes thick. Remove from flame and add the macaroni, green peas, pineapple chunks, pineapple syrup, salt and pepper. Mix well. Pour into a baking dish and sprinkle cheese on top.

                                                                         

Bake in a preheated oven at 180 C for 10 minutes or till cheese melts.
If you like you can add few pieces of cottage cheese (paneer) and pickled onions to the mixture.  I added paneer... and I thought it really went well with this recipe. 

Coffee Chiffon

                                                                             

I had some fresh cream left over after making another recipe and I wondered what I could do with it. Yes, this happens quite often with me! I get stranded with some ingredient and work backwards to find a recipe to suit it. Fortunately for me, I didn't have to look too hard. This recipe had been just begging to be made from some time!!

Comprising of only four ingredients and taking hardly a few minutes to put together, this recipe is a dream for people with limited time on hand but with a major weakness for desserts. I totally loved it! Don't take my word for it though. Check it out for yourself.

 If you are a coffee lover you should definitely try this recipe!

Ingredients: 

1/2 cup cream
1/2 cup condensed milk
1 tbsp instant coffee powder
1 tbsp gelatin

Method:   Sprinkle gelatin over 2-3 tbsp water in a saucepan and leave aside for few minutes. Once the gelatin has softened and absorbed the water, place the pan over very low flame. Gently heat till the mixture melts into a translucent liquid. Let it cool a little and then sieve before use.

Heat 1 or 2 tbsp of water, add coffee powder to it and stir to dissolve. Cool. Whip the cream till stiff. Add the condensed milk, gelatin and coffee. Mix everything nicely and pour into a serving dish or individual bowls.  Refrigerate ( not freeze) for several hours to allow it to chill and set. You can then garnish as you like. As it was meant just for us I kept it really simple, using some edible chocolate strands to spread on top. If making this dish for company you could set in a mould and later invert on a plate and garnish nicely before serving. 

Achari Chicken Wings

                                                                           

How does one choose the recipes one tries? I mostly go by instinct though I generally tend to pick recipes that don't take too long, which have few and easily accessible ingredients and, if they are a tad different or unusual then all the better.  I had a very good feeling about this recipe when I came across it and it did not let me down!! It cooked pretty fast and was absolutely delicious.

This is a versatile dish which you can serve as an appetizer or as main course. The word achari means pickled. The whole spices used in this recipe, which give the dish a distinct flavour, are the ones that are used in pickles.

Ingredients: 

1/2 kg chicken wings ( without skin)
Salt to taste
1 tbsp lemon juice
2 onions, crisply fried
2 tbsp oil
1 tsp ginger paste
1 tsp garlic paste
1 tomato or 2 tbsp paste
1/4 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp crushed red chilly powder ( kuti lal mirch)
1 tsp whole spice powder ( garam masala powder)
Coriander leaves to garnish

To Temper
1 bay leaf
1/2 tsp whole coriander seeds
1/4 tsp fenugreek seeds (methi dana)
1/2 tsp cumin seeds
1/4 tsp onion seeds ( kalonji)
1 inch cinnamon
2-3 cloves
2 green cardamom
2 -3 button red chillies
1 tbsp oil

Method:     Sprinkle salt and lemon juice over the chicken wings and keep aside for two hours. Fry the sliced onions till brown and crisp.

In a heavy bottom pan heat oil. Crush the crisply fried onions and add to oil. Also add ginger and garlic paste and chopped tomato. Stir. Add the seasonings...red chilly powder, turmeric powder, coriander powder and crushed red chilly powder. Saute for few minutes till the mixture is well fried and oil separates. Add the marinated chicken wings. Saute for two minutes on high and then lower heat, add 1/4 cup water and cover. Let it cook till chicken is tender.(If you want you can even pressure cook at this point to speed up the cooking process and ensure it is cooked through. Just one whistle should do it.)

Once chicken is tender prepare tempering. Add one tbsp oil to a small pan and add bay leaf, coriander seeds,fenugreek seeds, cumin seeds, onion seeds, cinnamon,  cloves,  green cardamom and button red chillies. Once the whole spices splutter add to the chicken wings. Also add whole spice powder. Mix well. Simmer for couple of minutes and close. Serve hot garnished with coriander leaves.

Do not overcook the chicken wings. They should be tender yet firm. Keep marinated chicken in the refrigerator, covered with a lid or cling film. Never leave outside.

Grilled Veg Chutney Sandwich

                                                                       

This is the sandwich I end up making most often. It is my go to recipe for those times when I am feeling lazy or when I am in a mad rush and  have neither the time nor patience for anything else. It is such an easy recipe that I wondered whether it was worth sharing!!

There is no cooking involved in putting together this sandwich. One just has to assemble everything and grill it. I love the crunchiness of the fresh veggies combined with the flavour of the chutney and the crispiness of the grilled bread slices.  No cheese or mayonnaise is used in this sandwich, keeping it light and healthy.

Ingredients: 

1 onion
1 cucumber
1 tomato
4 bread slices
2 tbsp green chutney
Pinch of chilly flakes
Salt to taste
1/4 tsp chat masala
1/4 tsp black pepper powder
Butter as required

Method:   Peel cucumber and cut in round slices. Also cut tomato and onion in similar round slices. Sprinkle chilly flakes, chat masala, salt and black pepper powder on the  onion, tomato and cucumber rounds.

                                                                             

                                                                           

Butter one slice of bread and spread green chutney on it. Place onion, cucumber and tomato slices on top. Cover with another buttered slice. Make the other sandwich in the same way. Grill in the electric sandwich toaster. Cut in triangles and serve hot.

Apart from these veggies you can opt for capsicum, boiled potato, boiled beetroot or any other vegetable of your choice.

                                                                               

Mixed Veg Handi

                                                                         

Sometimes, all it takes for a dish to attain a " wow" factor is the way you cut the veggies!! Seriously!! I have made this recipe innumerable times, always cutting the veggies in cubes. Until the last time!! On an impulse I decided to cut the veggies in strips.  And  what a difference it made!! It looked so great and, I don't know why it should, but it tasted way better too!

This mixed vegetable recipe is handy for when you have just a small batch of veggies left. You can't cook them separately so...combine and cook together! It makes the dish look more vibrant and attractive too. This is an ideal recipe for those who don't relish french beans or carrots individually. They are sure to love it when cooked like this.

Spices are kept to a minimum in this recipe with the natural flavour of the vegetables coming to the fore along with the subtle aroma of garlic.  The spring onion greens used instead of the usual coriander leaves provides a nice twist.

Ingredients: 

2 potatoes
2 carrots
1/2 cup french beans
1/2 cup spring onion greens
1/4 cup green peas
1 or 2 green chillies ( optional)
2-3 tbsp oil
1 tbsp butter
1 tsp garlic
1/4 tsp crushed red chilly powder ( kuti lal mirch)
Salt to taste
1/4 tsp turmeric powder
1/2 tsp cumin seeds

Method:   Peel potato and cut thin slices lengthwise. Also cut french beans and carrot in thin strips. Finely chop garlic and spring onion leaves. Slit green chillies. Boil green peas.

In a heavy bottom pan put oil and fry potatoes.  When lightly browned remove and keep aside.  In the remaining oil add garlic.  Add carrot and french beans. Saute for a couple of minutes on high and then lower heat and season with salt, turmeric powder, cumin and crushed red chillies. Cover and  let it cook till carrot and french beans are tender. Uncover and add fried potatoes, green chillies, boiled green peas, spring onion greens and butter. Mix well and close.

If needed, you can add a couple of tbsp of water while the french beans and carrot are cooking, to speed up and help the softening process.

Pasta Fagioli

                                                                               

There was a time when I used to often make pasta for my kids...for their lunch boxes, evening snack. Now, with kids living away from home I  make pasta to please myself!!  At times I savour familiar recipes and at other times I try new ones.

This is the pasta recipe I made the other day....Pasta Fagioli. It is a recipe I have tried just once or twice, so the newness has not worn off  while it still has the comfort and enjoyment of a known taste.

 Pasta Fagioli basically means pasta cooked with beans. It is a very simple but hearty dish that combines the goodness of beans and vegetables with pasta in a tomato based sauce.

Ingredients: 

1/2 cup any small pasta
1/2 can baked beans
1 onion
1 tsp garlic
1/2 cup tomato puree
1 cup water
1 tsp herbs of choice
1/2 cup mix veggies ( carrot, capsicum, celery, french beans)
2 tbsp olive oil
1/2 tsp red chilly flakes
1/2 tsp black pepper powder
Salt to taste
2 tbsp parmesan cheese

Method:   Boil the pasta in plenty of salted water. Remove from heat when pasta is al dente ( not too soft; still firm) and drain water. Refresh in running water and keep aside.  Chop veggies and blanch carrot, french beans.  Finely chop onion and garlic.

In a non stick or heavy bottom pan put olive oil and add the onion. When it is translucent add garlic. Add veggies and stir for a minute. Add tomato puree and seasonings- salt, pepper and chilly flakes. When the mixture starts drying out add warm water, the baked beans and pasta. Cover and cook on slow flame for few minutes. Sprinkle herbs, parmesan cheese and close.

This pasta is a mix between a pasta and soup. It should be light and runny. If you want you can use regular beans instead of baked beans...but then you need to soak them overnight and then boil till tender. Also, you could mash some of the cooked beans to thicken the pasta. You can even add two types of beans. I used oregano and basil but you can substitute these for other herbs like rosemary, parsley etc. Although I used plain warm water for this recipe, you can add chicken or vegetable stock or soup cube. If using tomato paste instead of puree, use just 2 or 3 tbsp and add  few tbsp of water to dilute the paste.

Tutti Frutti Tea Cake

                                                                             

                                                                             

Nostalgia made me try out this cake recipe the first time recently as I remembered relishing Tutti Frutti Cake as a child.  I liked it so much that I made it several times after that. It is one of those cakes that you can enjoy at just about any time. It satisfies the little hunger pangs in between meals, it is seriously delightful at tea time and as a dessert served with chilled custard or ice cream.

As I found out, Tutti Frutti Cake is fairly quick and easy to make. Stored in an airtight container it stays fresh for several days. So, go ahead and try it...enjoy it and be sure to share it. A cake is so much more fun to eat when in the company of friends and family, isn't it?

This is my first post of 2017 so I would like to wish everyone out there a very happy new year. May the year bring peace, good health and happiness to you and your dear ones.

Ingredients: 

6 oz sugar
6 oz butter
6 oz flour
3 eggs
1 cup glazed cherries of three colours
1 1/2 tsp baking powder
1 tsp vanilla essence
Few drops of yellow colour
2-3 tbsp milk

Method:      Sieve flour and baking powder together at least two times. Add the glazed cherries to the flour and keep aside. Separate eggs and beat whites till stiff using electric beater.  In a separate bowl beat butter with the electric beater. Add powdered sugar and continue to beat till light and creamy. Add vanilla essence. Add egg yolks one by one beating well after each addition. Add yellow colour. Mix. Add the stiff egg whites and gently fold it in. Also add the flour mixture alternating with milk. Fold with a light hand till well mixed.

Pour the batter into a greased and floured loaf pan and bake in a preheated oven for 30 minutes at 180 degrees C.

                                                                             

Take out the eggs and butter from the refrigerator a little time before you begin so that they come to room temperature. Sieving the flour lightens it so it is beneficial to do it and sieving it two or three times with the baking powder helps to mix both thoroughly to ensure even baking.  Always use a clean and dry beater when whipping egg whites otherwise it will not get properly whipped. That is why I used the beater to whip egg whites first and then the butter. This is a dense cake so batter will be slightly thick.  

Bihari Aloo Bhujia

                                                                               
                                                                         

For some people cooking comes naturally. They have no need of detailed instructions, guidance or recipes. My husband is one of them! When he decides to cook something he lets memories guide him, if he is recreating a dish he has had. If he is trying something new it is pure instinct, and a definite idea of what the dish should taste like, that directs him.

Few days back he made this Bihari Aloo Bhujia which  he keenly remembers enjoying during his childhood days in Bihar.  In this recipe thin slices of potato are cut without removing the skin and cooked with onion and very little seasoning. The crushed garlic that is added almost at the end of the cooking process enhances the taste of the dish.  Served with steaming rice and dal, it is pure delight.

Ingredients: 

6 mid size potatoes
2 onions
4 cloves garlic
1/2 tsp  jeera( cumin seeds)
1/4 tsp methi (fenugreek seeds)
1/4 tsp kalonji ( nigella )
2 dry whole red chillies
1/4 tsp turmeric powder
Salt to taste
1/4 tsp red chilly powder
4 tbsp mustard oil

Method:   Finely slice onions. Crush garlic. Cut thin slices of potatoes without removing skin.  Wash well and drain.

Pour the mustard oil in a heavy bottom pan and let it come to smoking point. Close flame and allow to cool a little. Restart the flame and add jeera,methi and whole red chillies to the oil. After half a minute add the potatoes. Saute on high till potatoes are a little fried. Add the sliced onions and kalonji. Saute for few minutes till the onion begins to change colour. Lower the flame and add salt, turmeric powder and red chilly powder. Cover and let it cook till potatoes are tender. Add crushed garlic, mix well and close.  

Kale Chane Ki Ghugni

                                                                           

This is a familiar recipe in our home but I was taken aback when I was served Kale Chane Ki Ghugni recently on a flight! Somehow I hadn't expected to find it part of a gourmet airline menu. But then again, why not? It is packed with nutrition and is fairly light, making it a healthy option. I guess it also shows that meal planners are now incorporating traditional recipes that find favour with fliers.

Kale Chane Ki Ghugni is a common evening snack in UP, Bihar and, with slight variations, in other parts of eastern India. It is equally popular in homes and as a street food;  in remote rural areas and in the westernized urban belts; it is enjoyed by adults and the young alike. It is one of those recipes that has stood the test of time and is still thriving.

What adds to the appeal of this recipe is that it is not time consuming or complicated making it easy for anyone to prepare. Boiled kala chana is mixed with a light masala of onions, ginger and spices and topped with finely chopped onions, ginger julienne, coriander leaves and freshly squeezed lemon juice.The garnish is an integral part of the recipe which adds to the overall taste.

Ingredients:


1 cup kala chana ( black chickpeas)
1 onion
1 small tomato
1/2 tsp jeera ( cumin seeds)
1 tsp ginger
1 tsp garlic
1 tsp green chilly
1/2 tsp amchur ( dry mango powder)
Salt to taste
1/4 tsp red chilly powder
1/2 tsp cumin powder
1/2 tsp coriander powder

Garnish
1 lemon
Coriander leaves
1/2 onion
Ginger julienne

Method:  Soak  kala chana in plenty of water overnight or  at least 6 hours.  Wash well and pressure cook till tender in sufficient water. Finely chop onion, tomato, ginger, garlic, green chilly and coriander leaves.

Heat oil in a pan and add jeera. When it splutters add the ginger and garlic.  After half a minute add onions. Fry lightly for a minute or two till onions soften a little. Do not brown. Add tomatoes and green chilly. Saute. Add the red chilly powder, cumin powder, coriander powder, amchur and salt. Mix well. Drain the kala chana and add. Stir for a minute and close. Garnish with onion, ginger julienne, fresh coriander leaves and lemon wedges.

Do not cook for long after adding chana or it may harden. Add a tbsp or two of the water in which chana was cooked to moisten the mixture so the spices stick to the chana but do not add more or it will dilute the taste and also make it runny which is not desirable.

Methi Ka Thepla

                                                                             

Methi Thepla is one recipe from Gujarat that I am really fond of. I make it as often as possible whenever methi ( fresh fenugreek leaves) is in season. It makes a great snack  on it's own....you can roll it up and have it as it is. Tastes so good with a cup of masala chai!! Or, if you want, you can make meals more interesting by serving these  instead of regular chapatis. As methi thepla stays soft and fresh over a long period they are also ideal for picnics or to carry while travelling.

With winter setting in and fresh methi available in abundance, now is the time to try out methi thepla. It is such an easy recipe too. Anyone can make and enjoy them!

Ingredients: 

1 1/2 cups wheat flour (atta)
1/4 cup gram flour (besan)
1 cup fresh fenugreek leaves (methi)
2 tbsps yoghurt
1 tbsp oil
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp grated ginger
1 tsp finely chopped green chilly
Water as required
Oil as required to make theplas

Method:   Wash methi thoroughly, drain and finely chop. Grate ginger and chop green chilly. Sieve atta and besan in a large mixing bowl. Add the chopped methi, red chilly powder, turmeric powder, cumin powder, coriander powder, salt, ginger, green chilly, yoghurt and oil. Gradually add water and knead to form a dough.

Pinch off a piece of dough  and form a  medium sized ball. With the help of a rolling pin roll out a thepla on a floured board. The thepla should be about 5-6 inches in diameter. Heat a tawa ( flat pan) and place the thepla on it. When it is lightly cooked on one side flip to the other side. Apply oil on this cooked side. When the other side is done flip again and apply oil to this side too. You can use a spatula to press the thepla while cooking. Flip the thepla a couple of times till it is cooked evenly. Remove on to a plate. Continue to make the others in a similar fashion.