Monday, April 30, 2012

Project 365 Days Of Food- Day 30, Mixed Fruit Custard!

2 tbsp Vanilla flavored Custard powder 
500 ml/ 2 1/2 cups, Whole Milk 
50 grams or as required,Sugar (I have used condensed milk)
Mixed fruits of your choice- (Banana,apple,pineapple, papaya, musk melon, chikoo/sapodilla, pomegranate, pear, Kiwi, grapes(seedless), strawberry etc).
Few Saffron strands for garnishing

1. Mix 2 tbsp of Vanilla custard powder with 3 tbsp of warm milk and make a smooth paste without any lumps. Your custard paste is ready.
2. Boil 2 1/2 cups of milk , add sugar/ condensed milk to it.
3. Add the custard paste to the milk and cook stirring continuously until it becomes thick.
4. After it comes to room temperature, refrigerate it. It will become more thick when cooled.
5. Cut fruits of your choice. You can use any seasonal fruits or mixed fruits.
6. Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it .
Serve Chilled.

Note - Mix fruits to custard only before serving.

Sunday, April 29, 2012

Project 365 Days Of Food- Day 29, Spiced Lassi/Chaas (Yogurt)!!

Pic taken in New Jersey
Remembering the most wonderful summer- we friends were often caught with our eyes peeking thru the glass doors of a close by Sweet-Mart with our cheeks clenched against the doors! Occasionally we could hear the owner yelling and throwing things at his workers... which would freeze us for a moment- The owner would then look at us and laugh! Once, I remember him throwing a potato (aiming at his worker) whizzing past our heads only to plunk into the Spiced Lassi of a Customer:-)

Check out the below Recipe for ' Spiced Lassi' and don't get too trapped in the cold my friends- stay warm!

400 gms/14 oz Yogurt(dahi), 1 day old :-)
1 Green chili, medium sized, deseeded, finely chopped
1 Inch piece fresh ginger
1 Tsp cumin seeds roasted
1 Tbsp Fresh green cilantro, finely chopped
1 Tbsp Mint leaves, finely chopped
Few saffron strands for garnishing(optional)
Black salt to taste and Salt to taste

1. Whisk the yogurt in a bowl, add 2 cups of iced water and blend well. 
2. Add remaining ingredients, blend for a minutes.
3. Remove from blender, adjust the seasoning and serve in a chilled tall glass garnished with saffron strands!

Saturday, April 28, 2012

Project 365 Days Of Food- Day 28, Murg Tikka Noor Jehan !!!

 Murg Tikka Noor Jehan

800 gm(1 lb 12 oz) chicken, boneless
1 Tsp malt vinegar
30 Gms (1.2 oz) ginger, minced
25 Gms (1 oz) garlic, minced
1/2 Tsp garam masala powder
4 Tsp ghee or clarified butter
1 Tsp red chilli powder
Salt to taste
For The Marinade:-
1 Tsp powdered peppercorns, cloves, black cardamoms (equal quantities)
1/2 Tsp cumin powder
1 Tsp red chilli powder
200 Gms (8 oz) yoghurt

1. Grind ginger and garlic to a fine paste.
2 Cut boneless chicken into 2-inch square pieces.
3. Rub with malt vinegar, ginger-garlic paste, salt and red chili powder and keep aside for 20 minutes.
4. Drain off excess water.

For the Marinade, After the Refrigeration Step:-
1. Add the garam masala and the remaining seasoning to the chicken.
2. Mix the marinade ingrdients to a smooth paste and rub it all over the chicken.
3. Refrigerate for another 30 minutes.
4. Roast the Murg Tikka on skewers for even cooking, basting with ghee.
5. Remove the Murg Tikka from skewers and serve hot with lemon wedges, opnion rings and spicy green chutney!

Friday, April 27, 2012

Project 365 Days Of Food- Day 27, Flavorful Bhindi

"Let's add some characteristic taste of bhuna to this dish 
 bring out the yummy Flavors of Bhindi!"

225 gm/ 11/2 lb of Okra(bhindi), small, washed, edges trimmed
4 tbsp of Cooking oil
1 Tsp cumin seeds
1 Medium-sized, finely chopped onion
1 Tsp coriander powder
1/2 Tsp turmeric powder
1 Tsp ginger-garlic, finely chopped
3-4 Green chilies, finely chopped
1/2 Cup tomato puree
Salt to taste
1/4 Tbsp black peppercorns, freshly ground
1 tsp dry mango powder(amchur) 
1 Tsp dry fenugreek leaves, powdered
A pinch of clove powder
1 Inch piece of ginger, cut into fine juliennes

1. Boil 2 cups of water in a pot with 1 tsp oil and salt. Add the okra and boil for 5-6 SECONDS.
Remove from heat and strain the okra immediately through a soup strainer. Keep aside.
2. Heat the oil in a wok on high heat, add cumin seeds. When the seeds begin to pop add onions, reduce heat to medium, stir and roast until the onion turns glossy and translucent. Add the coriander and turmeric powder, ginger and green chilies. Stir for 30 seconds and then add tomato puree, continue to stir and roast until fat appears on the sides.
3. Add the okra, stir. 
4. Add salt, black pepper, mangot powder, fenugreek, and clove powder, stir again.
5. Increase heat to high and continue to stir and roast until okra is cooked. Check seasoning.

Serve hot and garnished with ginger

Thursday, April 26, 2012

Project 365 Days Of Food- Day 26, Dumpala Ulli Karam!!

Baby Potatoes with Dry Onion Masala
Serves 4
Preparation time:- 30 minutes

600 gm (1 lb 6oz) baby potatoes, canned.
2-3 Green chillies, chopped
2 Tsp red chili powder
1 1/2 Tsp coriander powder
1/2 Tsp cumin powder
1 Tsp turmeric powder
1/4 Tsp mustard seeds
1/2 Tsp chana daal(Bengal gram)
1 Tsp urad daal(black lentils)
500 Gms (1 lb 2 oz) onion
125 ml (4 fl oz) oil
1 Sprig curry leaves
1 Tsp ginger-garlic paste
250 Gms (10 oz) tomatoes, chopped
Fresh coriander leaves for garnish
Salt to taste
NOTE:- If you are using canned potatoes, please follow the directions for baking the baby potatoes in the oven!

1. Boil potatoes(if using raw), deep-fry and keep aside.
2. Heat oil, crackle mustard seeds, bengal gram and black lentils. 
3. Add curry leaves, green chillies and onions and fry till onions brown.
4. Add ginger-garlic paste and all spice powders and saute.
5. Add chopped tomatoes, fried potatoes and salt.
6. Cook for a few minutes till the gravy thickens.
7. Serve hot, garnished with chopped coriander leaves.

Wednesday, April 25, 2012

Project 365 Days Of Food- Day 25, Toastie Mumbai Mix !

Toastie Mumbai Mix

Once Upon A Time in Mumbai :- Toasties or Bombay sandwiches were a favorite snack of people of Mumbai City. The ubiquitous sandwichwala was a common sight at street food junctions. Toastie machines were hand-held and sandwich grillers were placed over an open flame! 
Cut II- 2012, Been a while since I last visited India:( I don't know whether the street sandwichwala are still there with their carts on the Mumbai streets. I tried to google, and here is what I've found ...Check out the Ingredients and The Making :-D

8 Slices of medium white bread
50 Gms(2 oz) of butter
16 Tomato slices
12 Capsicum slices
12 Boiled potato slices
8 Onion slices
60 Gms (2.4 oz) green chutney
4 cheese slices or 1 Cup grated cheese
Salt and pepper to taste
200 Gms (8 oz) french fries for accompaniment

1. Butter the bread.
2. On four slices, arrange layers of tomato, capsicum, onion, potato and sprinkle salt and pepper.
3. Spread green chutney on top and place cheese slices or grated cheese.
4. Close the sandwich and grill in a toastie machine.
5. Serve hot with french fries!

Tuesday, April 24, 2012

Project 365 Days Of Food- Day 24, Savory Cheesecakes!

Savory Cheesecakes 

2 Large slices one or two day old white bread, crust removed
8 oz/225 gms paneer, provolone cheese, or firm tofu(drained weight), grated
3 Shallots, finely chopped
1 Tsp fennel seeds
1/2 Tsp cumin seeds
1 Tbsp chopped fresh mint leaves or 1/2 tsp dried mint
2 Tbsp chopped fresh cilantro leaves
1 Tsp ginger paste
1/2 Cup slivered almonds, lightly crushed(optional)
1 Green chili. chopped (seeded if you like it spicy)
1/2 Tsp garam masala
1/2 Tsp chili powder(optional)
1/2 Tsp salt, or to taste
1 Tbsp lemon juice
1 Large egg, beaten
Sunflower or Vegetable oil, for pan-frying

1. Soak the bread slices in a bowl of water for a minute or two, then squeeze out all the water and crumble the slices between your palms. Put the bread in a large bowl and add all the remaining ingredients, except oil. Mix well to form a binding consistency.
2. Divide the mixture in half and shape each half into 4 equal size, flat cakes 1/4 inch/5 mm thick.
3. Pour oil into a skillet to a depth of 1 inch/2.5 cm and heat over medium heat.
4. Add the cakes and cook for 5 minutes on each side, or until well browned.
5. Drain on paper towels and serve Hot!

Monday, April 23, 2012

Project 365 Days Of Food- Day 23, Ruby Tuesday's New Orleans Seafood!!

Ruby Tuesday's New Orleans Seafood

4 Tilapia filet
16 peeled and deveined raw shrimp
Cajun Spices
Olive Oil
1 Tomato diced
1 package of shredded casserole cheese
1 box Rice-a-Roni Pilaf(optional)

For the Alfredo Sauce:-
1 Stick Butter
1 Cup Heavy Cream
1 cup Grated Parmesan Cheese
white pepper to taste
Combine all ingredients and cook over low heat until creamy consistency.

1. If using Rice-a-Roni-Pilaf, prepare pilaf per instructions.
2. Coat the tilapia on both sides with cajun seaoning.
3.  Heat olive oil in a pan over med-high heat.
4. Cook tilapia about 2 1/2 min per side and remove. 
5. Reduce heat to medium and cook the shrimp approx 2 minutes. 
6. If using Broccolii, steam the broccoli.

To Serve: Put the tilapia, broccoli and pilaf on the plate.
Cover pilaf with tomatoes and cheese. Put shrimp on top of tilapia and cover with alfredo. 
Serve immediately.

Sunday, April 22, 2012

Project 365 Days Of Food- Day 22, Olive Garden's Sicilian Scampi!!

Olive Garden's
Sicilian Scampi

Menu Description: "Large shrimp sauteed in extra-virgin olive oil with white wine, garlic and lemon."

2 Tbsp butter
1 Tbsp olive oil
1 Tsp minced white onion
1 Tsp minced garlic
1 Tbsp Chablis wine (you can substitute it with lemon juice/clam juice in seafood recipes)
6 Fresh medium shrimp, butterfly cut with tails on
1 Tsp lemon juice(optional)
1/2 Tsp minced parsley
A pinch of salt
A pinch of ground black pepper
A pinch of crushed red pepper flakes
1 Tbsp heavy cream
1 Tbsp sliced canned olives
5 slices Italian bread, toasted

Optional Garnish
1/2 Diced roma tomato
Freshly grated Parmesan cheese

1. Cut the loaf of bread on an angle, half an inch thick.
2. Arrange 5 slices on serving plates so they face in like flower petals.
3. (You can toast the slices if you like) Heat the butter in a large skillet until it's bubbling lightly.
4. Add minced garlic and the chopped onions and cook for a minute. Add the white wine, to the pan and continue to saute for another 30 seconds.
5. Now, immediately add shrimp, parsley, salt, black pepper, crushed red pepper flakes, and cook shrimp for 1-2 minutes, tossing occasionally.
6. After a minute or two, when the shrimp is done, add the cream and olives.
7. Cook for 15 seconds or so, then use tongs to place one shrimp on the end of each bread slice(the ends that are in the centre of the plate), and place one shrimp in the centre of the plate(not on the bread).
8. Pour the sauce from the pan over the shrimp and serve the dish with a diced roma tomato sprinkled over the top and freshly grated Parmesan cheese, if that's your thing.

Makes An Appetizer For Two

Saturday, April 21, 2012

Project 365 Days Of Food- Day 21, Family Favorite-Classic Cherry Cake!!

Serves 8

Generous 3/4 cup unsalted butter, plus extra for greasing
1 1/4 Cups candied cherries. quartered
Scant 1 cup ground almonds(optional)
Scant 1 1/2 cups all-purpose flour
1 Cup of superfine sugar
1 Tsp baking soda
3 Large eggs
Finely grated rind and juice of lemon
6 Sugar cubes, crushed(optional)


1. Preheat the oevn to 350 deg F / 180 deg C. Grease and line an 8-inch/20-cm round cake pan.
2. Stir together the cherries, almonds and 1 tbsp of flour. Sift the remaining flour into a separate bowl with the baking powder.
3. Cream together the butter and sugar until light and fluffy. Gradually add the eggs, beating hard, until evenly mixed.
4. Add the flour mixture and fold lightly and evenly into the creamy mixture with a metal spoon. Add the cherry mixture, fold evenly, then fold in the lemon rind and jucie.
5. Spoon the mixture into the prepared pan and sprinkle with crushed sugar cubes.
6. Bake in the preheated oven for about 50-60 minutes, or until risen and golden brown and shrinking from the sides of the pan.
7. Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Cut into slices and serve.

Friday, April 20, 2012

Project 365 Days Of Food- Day 20, Deliciously Crunchy Paneer Pakoras!!

Paneer Pakoras

Recipe Courtesy:- Chef Nita Mehta
Adapted from the Cookbook:- Paneer All The Way

Serves 10

400 Gms Paneer(cottage cheese)
1 1/2 Cups besan(gram flour)
2 Pinches of mitha soda or baking powder(optional)
1 Tsp salt
1 Tsp red chilli powder
1/2 Tsp of turmeric powder(0ptional)
1-1/4 Tsp mango powder(amchur powder) 
1/4 Tsp ajwain(carom seeds)
1 Cup water(approx)
1/2 Cup oil for frying

1. Sprinkle mango powder and red chilli powder on these pieces.
2. Mix the gram flour, red chilli powder, amchur powder, turmeric powder, crushed carom seeds, soda and salt in a bowl.
3. Add some water to the mixture to make it thick batter.
4. Dip each piece of the paneer in this batter.
5. Heat the oil in a frying pan.
6. Now put the pieces of paneer in the heated oil.
7. Fry them till they become golden brown.
8. Paneer Pakoras are ready.
9. Serve the Paneer Pakoras with green/mint chutney.

Thursday, April 19, 2012

Project 365 Days Of Food- Day 19, Fresh Strawberry Milkshake!!

Fresh Strawberry Milkshake

Recipe Courtesy:- Emeril Lagasse
Show:- Emeril Live
Episode:- Dinner delights

Total Time: 30 min
Prep- 5 min
Inactive- 20 min
Cook- 5 min

1/2 pound fresh strawberries, hulled and sliced, plus whole strawberries, for garnish
2 heaping tablespoons sugar
1 teaspoon vanilla extract
1 pint vanilla ice cream
1/2 cup milk

1. In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. 
2. Set aside and allow to macerate for at least 20 minutes and up to 1 hour.
3. In a large mixer, place the strawberries, ice cream, and milk. 
4. Blend until smooth. 
5.Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. 
6. Serve immediately.

Wednesday, April 18, 2012

Project 365 Days Of Food- Day 18, Chunki Harbara aur Chiwda!! Green Chickpeas Snack!

Do you Agree?
Some of the simplest dishes are those that sizzle on top of the stove, 
leaving the oven free for a baked potato accompaniment, or a hot dessert!!

Sharing such deliciously crunchy and spicy stir-fry Chunki Harbara aur Chiwda with you all!!
People!!! Get Ready For A Snacky Snack!!

Prep Time- 5 minutes
Cooking- 15 minutes

1 Cup fresh green gram(green chickpeas/harbara)
150 Gms Pressed rice (poha, cleaned and washed)
4 tbsp orange juice
5 Tbsp ghee/clarified butter or Vegetable Oil
2-3 Tsp cumin seeds
3-4 Finely chopped green chilies
1 Tbsp ginger finely chopped(optional)
A generous pinch of  asafoetida (hing) reserved in 1 tbsp water(optional)
2 Tsp mango/amchur powder
2 Tbsp lemon juice (optional)
A pinch of sugar
Salt to taste

For the pressed rice masala:- Following ingredients need to be pounded to coarse powder.
4 Cloves
1 Inch cinnamon stick
3-4 Black cardamom

1. Boil the green chickpeas in enough water to cover, add salt and sugar.
*** YOU can also soak chickpeas overnight and pressure cook it giving 2 whistles!
2. Cook the green chickpeas until al dente.
3. Drain and refresh in iced water at the time of cooking.
4. Reserve the pressed rice in orange juice for about 5 minutes.
5. Heat the ghee/oil in a wok.
6. Add cumin seeds and stir over medium heat until these begin to pop.
7. Add green chilies, ginger, and asafoetida. 
8. Stir-fry until the chickpeas are devoid of moisture, sprinkle some salt and amchur powder, sugar and the pressed rice masala.
9. Stir until incorporated.
10. Add the pressed rice along with orange jucie and stir gently until neatly mixed.
11. Reduce heat to low and simmer, stirring occasionally and carefully for a minute or two.
12. Remove from heat, adjust the seasoning, stir in the lemon juice and toss it up with some salted peanuts.
13. Delightful snacky snack is ready to be served!

Tuesday, April 17, 2012

Project 365 Days Of Food- Day 17, Sabudaana Khichdi!

सुख म्हणजे नेमकं काय असतं ? 
चूकुण अप्रतीम झालेली आपल्याला हवी असणारी मौथ्वातेरिंग 'साबुदाण्याची खिचडी' :-)
Hope you my readers get this Sabu Khichdi Right!
Please share your experience, where- you have had the Best Sabu Khichdi ever- the Maharashtrian Way !

2 Cups sabudaana (sago)
1/4 Cup peanuts (ground coarsely)
1/2 Tsp mustard seeds
7-8 Curry leaves
3-4 Chopped green chillies
1 Tbsp Ghee  (clarified butter) or Vegetable oil
1 tsp Sugar(optional)
1/2 Tsp lime juice(optional)
Salt to taste
For Garnishing :-2 Tsp finely chopped cilantro

1. Wash sabudaana in a colander or a strainer and soak for 3-4 hours in 1/4 cup of water. 
***Sabudana should be soaked in 'just enough' water in which it is just submerged and no more.
2. In a food processor coarsely grind peanuts (I have used Planters, salted peanuts)
3. Mix ground peanuts, sugar and lime juice with sabudana.
4. Heat ghee/oil in a pan and add mustard seeds. 
5. When they crackle, add curry leaves and green chillies. After a few seconds add sabudana mixture. 
6. Add salt to taste ONLY
7. Cook on medium heat for about 5 minutes stirring all the time. 
8. Do not cover the pan otherwise you will get thick lumps. 
9. Each pearl of sago should be separate. Garnish with finely chopped cilantro and
10. Serve hot with fresh homemade yogurt!

Monday, April 16, 2012

Project 365 Days Of Food- Day 16, Kashmiri Dum ALu!

1-2 Canned Baby Potatoes
1 tsp Jeera Pwd
1 tsp Dhania Pwd
2 tsp Garam Masala
1/2 tsp Crushed Saunf(Fennel Seeds)
3 tbsp of Yoghurt
1-2 tbspTomato Paste
1/2 - 1 Medium sized Onion, 4-6 Green Chillies and  Ginger Garlic(ground to paste)
Whole Garam Masala (1/2 inch Cinnamon, 4-5 Black pepper, 2 bay leaves, 1-2 cardamom pods crushed, masala ilaichi)
1/2 tsp Kasoori Methi (optional)
salt to taste

1. Drizzle some oil over the baby potatoes and bake them on 350 for 15-20 min or until slight golden brown in the oven.
2. In a kadhai, add some oil and saute the whole garam masala(1/2 inch Cinnamon Stick, Masala Elaichi, Cardamom pods crushed, Black Pepper and Bay leaves).
3. Add the onion, green chilies, and ginger-garlic paste and saute.
4. Add tomato paste and saute.
5. Add the powdered garam masala and saute (3-4 min on low flame).
6. Add the baby potatoes(baked/broil if necessary), saute for another 3 mins.
7. Now add the yoghurt. Beat the yogurt smooth before adding it to the gravy.
8. Add water(depending on what consistency you are looking at, dont add too much..maybe 1/4 cup).
9. Add the kasoori methi and fennel seeds after the fisrt boil.
10. Cover and let it simmer for 2 minutes.

Garnish with finely chopped cilantro and Serve hot with Roti/Rice

Sunday, April 15, 2012

Project 365 Days Of Food- Day 15, Pav Bhaaji Crackers and Indo-Chinese Pizza!

"So!!! Yesterday, I was a lil' quirky and stressed maybe :-( But I was in Good Company :-)"
Some Good Looking Company I must Say;-)

My company got even bettaH and this is what happened! I usually don't have any left-overs in the refrigerator! But since Parth was Golf Outing this weekend, there was nobody home to sneak out at night to raid the food left on the island :d

Hence,  with a BIG HENCE- This is what I did with the left-overs- I made some Pav Bhaaji Crackers and A Hot Sizzling Noodle n' Chilli Paneer Pizza!! Howdy? Does that sound A Lil' Loaded, like A Loaded Sunday Brunch to you? You Betcha!! 

Do you Really Need a Recipe for this ? 
OK, SO Here it is :-
For the Pav Bhaaji Crackers- Get some crackers, and top 'em with some pav bhaaji, finely chopped onions, sev and cilantro and then gobble gobble! Also, look for the Mumbai Pav-Bhaaji tag!
Look for Indo-Chinese label/tag, for Hakka Noodles and Chilli Paneer 
and Pizza label/tag to follow the Pizza Instructions :-) 
Until we HIGH-FIVE each other again, Keep the Faith and I'll be Back soon :P



Saturday, April 14, 2012

Project 365 Days Of Food- Day 14, Bharli Tondli aka Stuffed Ivy Gourds!

We now have sparkling Italian marble floors, stunning designer kitchens, impressive recipe book holders and oh yeah Olive Oil too- BUT something about the aroma of cooking that came from our grandmothers kitchen has always been very soothing to the body and soul...
Sharing one such soothing recipe that takes you down memory lane-a recipe that perhaps is very close to your heart! 

20-25 Fresh Tondli/ Ivy Gourds

1/2 Tsp of mustard seeds
3-4 Curry leaves
1 Tbsp of finely chopped onion (optional)
1 Tbsp finely chopped tomato (optional)
a Pinch of asafoetida /hing
1-2 Tbsp of oil
For the Stuffing :- 
( Make sure you mix all these ingredients together and stuff the Tondli/Ivy Gourds )
1 Cup very finely chopped onion,
1/4 Cup fresh grated coconut
1 Tbsp roasted peanut powder 

1 Tbsp roasted sesame powder (optional)
1-2 Tbsp chopped cilantro
1/2 Tsp grated garlic 
1 Tbsp goda masala
1 Tsp of grated jaggery

A pinch of red chilli pwd
Tamarind to taste (optional)
Salt to taste  
For Garnishing :- Finely Chopped Cilantro and
Fresh Grated Coconut (optional)

Method :- 
1. Slit the tondli/ivy gourds cross-wise from the top and keep them in salted water till needed (approx 15 minutes).
2. Pat dry the tondlis/ivy gourds, stuff them gently with the stuffing masala and keep them aside.
3. Now, heat oil in a wide bottomed pan on medium flame.
4. Add mustard seeds, let them splutter, also add a pinch of hing, curry leaves and the onions. Saute till translucent.
5. Now add the finely chopped tomato and saute for about a minute.
6. Next, place the stuffed tondli/ivy gourds gently and  season rest of the masala on top if needed.
7. Cover the pan and cook on low flame for about 15-20 minutes (add very little water if needed) 
8. Once the Tondli/ Ivy Gourds are cooked, remove them from the heat.
9. Garnish this Bhali Tondli with finely chopped cilantro/fresh grated coconut!

Friday, April 13, 2012

Project 365 Days Of Food- Day 13, Home-baked Savory Crackers aka Baked Mathri!

Adopting a healthier lifestyle??
Done finger tapping??
Now wake up closer to sunrise and try out these oven baked Mathris!!

1 Cup all purpose flour or whole wheat flour
3 Tbsp of butter
1/2 Tsp turmeric powder(optional)
1/2 Tsp roasted Chana daal (optional)
1/2 Tsp coarsely crushed black pepper
1/2 Tsp Cumin seeds
1/2 Tsp Carraway seeds
1 Dry Red Chilli(optional)
1/4th Tsp Baking Powder
2 tablespoons plain yogurt
2 tablespoons ice water (sprinkle as required)
1 Teaspoon salt or to taste

*** Preheat the oven to 360 def F!
1. Combine the flour, baking powder, salt, black pepper, roasted chana daal, cumin seeds, crushed red chilli, carraway seeds.
2. Work the butter into the flour with your fingers until the mixture resembles a coarse meal. 
3. Add the yogurt and sprinkle ice water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together and becomes a firm dough, yet pliable dough. 
4. Cover with the damp cloth and set aside for 15 minutes.
5. Divide the dough into small balls and roll out all the balls. 
6. Arrange the mathri's on a non-stick baking sheet and prick them evenly with a fork, to prevent them from puffing while in the oven.
7. Bake them for about 20 minutes or until golden brown and crisp.
8. Remove from the oven and allow them to cool. 
9. You can now savor these Mathris in the evening with a Cuppa chai.
10. You can also top these yummy Mathris with  sweet n' spicy Chundo or Mango Pickle.

Thursday, April 12, 2012

Project 365 Days Of Food- Day 12, 6 Eggs n' Da Dirty Dozen aka Mini Frittatas!

6 Eggs n' Da Dirty Dozen aka Mini Frittatas!!

Recipe Courtesy:- Chef Giada De Laurentiis
Show:- Everyday Italian
Episode:- Breakfast

  • Ingredients:-
  • Nonstick vegetable oil cooking spray
  • 6 Large eggs
  • 1/2 Cup whole milk (optional)
  • 1/2 Teaspoon freshly ground black pepper
  • 1/4 Teaspoon salt
  • 1 Medium Onion finely chopped
  • 1 Finely chopped tomato (optional)
  • 4 Ounces thinly sliced ham, chopped
  • 4 Ounces thinly chopped bacon
  • 1 -2 Teaspoon finely chopped green chillies
  • 1/3 Cup freshly grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves/Cilantro
Directions:- Preheat the oven to 350 degrees F.
1. Spray a muffin tin (12 cups) with nonstick spray. 
2. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. 
3. Stir in the ham, bacon, green chillies, onion, tomatoes, cheese, and cilantro/parsley. 
4. Fill prepared muffin cups almost to the top with the egg mixture.
5.  Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
6.  Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter!

                                             Tadaaa!!!  Wake Up People!!!    

Wednesday, April 11, 2012

Project 365 Days Of Food- Day 11, Salt n' Peppered Calamari!

"Savor the Flavours From Italy-  Enjoy your evening sans stress with these Freshwater Politicians!!
Homemade, Salt n' Peppered Calamari make a wonderful entry to any Seafood Party!"

1/4 Pound calamari rings
1 Tsp cracked black pepper
1 Tsp sea salt/kosher salt
2 Egg whites
1/2 Tsp lemon pepper seasoning(optional)
1/4 Cup cornstarch
1/3 Cup all purpose flour
Oil for deep frying
For Spicy Garnishing- 2-3 Red Chillies (deep fried) and julienne the onions and green bell pepper/slit green chillies-  lightly sauté them, keep them aside

1. Heat oil in a large pan or pot over medium high heat.
2. Whisk the egg whites gently salt, crushed black pepper and all-purpose flour untill smooth.
3. Dip calamari rings into the above mixture and then place in constarch and toss gently to coat the calamari.
4. Dust away excess constarch/cornflour if any.
5. Now, deep fry these calamri rings 2-3 at a time. Be careful not to over crowd the pan or the calamari will stick together.
6. Fry the calamari rings for not mkore that 2-3 minues. Do not overcook or they might turn a little tough.
7. Using a slotted spoon transfer to a paper towel lined plate. 
8. Sprinkle with a little more kosher salt and crushed black pepper if desired. 
9. Garnish them and
10. Serve These Salt n' Peppered Calamari with Sweet Thai Chilli Sauce.