Oct 24, 2010
I know it has been a long time since my last post. Its my Little school and and few series of workshops that i attended that has kept me away. There is so much of catching up to do and i want to see all the lovely new recipes in all my favourite blogs...
This time around i am going to share a simple croquette which is quite popular among my friends and something that i am always asked to make for parties.
You will need :
3 potatoes boiled and mashed into tiny lumps
paneer - 250 gms ( grated )
cheddar cheese - 3 tbsp
Parmesan - 3 tbsp
onion - 1 finely sliced
Cunim seeds - 1 tsp
fresh coriander finely chopped
g. chilles - 2 de seeded and finely chopped
Salt to taste.
To coat the croquettes :
Bread crumbs as required
3 tbsp plain flour. ( Add enough water to the flour and make a batter that is not too thick and not too thin. Enough to coat the croquettes).
Salt to taste.
1. Heat oil and add the cumin seeds.
2. Add onion and green chilles and potatoes and saute till heated up.
3. Add the grated paneer and mix well.
4. Add chopped green coriander leaves and salt .
5. Now put the mush in a bowl and add the other two cheese and mix and keep it in the fridge for 15 mins.
6. Take it out and make it into a log. Sometimes depending on the quality of cheese i have had trouble at this stage. The mush sometimes gets little oozy and doesn't take shape. In which case you can take couple of white bread slices and cut the edges and soak it in water and squeeze out the water and mix it in to thicken the mixture.
7. Now cut the log into thin slices. I find this method convenient to shape them into small ovals.
8. Now coat them with the wet flour and bread crumbs and fry it in hot oil.
9. serve with coleslaw of your choice..
Sep 20, 2010
This is an accidental recipe. Mommy was busy making cream of corn soup for some friends for dinner. Sonny dear walks in and offers to help. Mommy gives him the whisk to stir the roux... and then it happened,my other twin picks the coriander chutney which was made as accompaniment for the pakora and drops it into the roux. I was stunned ... but was surprised to see the transformation .... It started smelling so good that i continued to make it with the greenness and was so delighted with the outcome. My friends of course polished it off and asked me for the recipe.
Made this soup few times after the accident and sort of tweaked it to what i have now...
Frozen sweet corn - 1 cup
olive oil - 2 tbsp
garlic minced - 1 tbsp
Soup bouillon -1
1 cup boiling water
Butter - 2 tbsp
Plain flour- 1 tbsp
milk - 1 cup
coriander leaves - 1/2 cup
curry leaves - few
green chillies -1
salt to taste
1. Heat olive oil and add the minced garlic and saute till light brown and add the corn and cook for few mins. Now mix the soup bouillon in hot water and stir till dissolved and add it to the corn. Let it cook till done and allow the liquid to reduce.
2. Let it cool and puree it.
3. Now grind the coriander, curry leaves and green chili in a fine paste. Add salt to taste.
4. Heat the pan and add the butter and when melted add the plain flour and let it turn light brown. Now add 2 to 3 tbsp of the coriander paste and stir well.
5. Add milk to the roux and let thicken a bit.
6. Now add the pureed corn .
7. Mix well and return it to the stove. Heat and thin it with more milk and hot water.
Serve the soup with the croutons.
Sep 9, 2010
3. Cook till they are golden brown.
4. Now sprinkle the choco chips for the first layer.
5. Place the toasted banana ...
Sep 7, 2010
Okra Raita :
Okra - about 10 to 15 cut into small rings
curry leaves a few
green chili cut finely
mustard seeds - 1/2 tsp bengal gram 1 tsp (optional)
Yogurt - 1 cup
1. Wash and wipe the okra dry .
2. Heat oil and add mustard, curry leaves and Bengal gram .
3. Add the okra and gently fry it till it turns little crisp and the ends turn brown.
4.Add salt to taste .
5. Beat curds and mix the cooked okra into the chilled curd and top it with chili powder.
6. Serve chilled.
Verdict : The crunchy okra soaks into the yogurt and the mild spice andcrunchy curry leaves makes an interesting blend of texture and flavour. This is something that you almost want to eat on its own.
Spinach and Dill Raita :
(Taken from Anju Anand's Cook book)
spinach - 75 gms washed
10gm dill sprigs
300 ml yoghurt
salt ,to taste
freshly ground black pepper to taste
3/4th tsp roasted cumin powder
1. Place the spinach and dill in a saucepan with little water and cook until soft.
2. Drain and squeeze excess water and finely chop to shreds
3. Stir the spinach into the yogurt with salt , pepper and roasted and pounded cumin seeds
4. Serve chilled.
Verdict : Love the blend of flavours from spinach and dill. Can be served as accompaniment with both Indian dishes and even with barbecued chicken and pitta bread.
(Adapted from Anjum Anand's New Indian cookbook )
1 small beetroot cooked and cubed
1/2 mango peeled and cubed
200 ml yogurt
1/2 tsp chili powder
1 tsp oil
1 tsp mustard seeds
1 heaped tsp sesame seeds
curry leaves few
1. Mix together the cooked and cubed beetroot , mango, yogurt, salt and chili powder.
2. Heat the oil in a sauce pan, tilt the pan and hold it in an angle so all the oil collects at the bottom.
3. Add the mustard seeds, sesame and finally curry leaves. When they pop and splutter , quickly pour them over the raita. Mix and serve chill
Verdict : I made two changes from the original recipe. I cooked the beetroot and added mango for a twist. Loved the crunchy sesame and the mildly sour mango along with the gentle sweetness from the beetroot. An amazing recipe from Anjum.
Aug 18, 2010
Found these amazing pink guavas on my way back home in the fruit market and i grabbed them immediately as they are not very common to find. We always get the white varieties in abundance but this year i have been seeing these ones. They have amazing flavour and soft and juicy skin . They are not as sweet as the white ones though.
Found an interesting granita recipe sometime back . Made few changes for added flavour and colour.
Quiet happy with the result actually..
Mix sugar and water and let it simmer.
Now gently drop the guavas one by one.
Run it in the blender with the water and puree it. Add 300 ml of chilled water and puree it mix juice of 1 lemon and pour it into a dish.
Just to have a two tone and some flavour i added finely chopped mint to it. Mix well and keep it in the freezer for about two hours.
Aug 6, 2010
Its been a while since i made this at home. Honestly it had gone out of my memory until i saw the call for 'Cooking with seeds - Fennel' event hosted by Priya's easy and tasty recipes. I use fennel in almost everything i make , so i was wondering about something different and interesting. So here it is...
Oyster Mushroom Curry :
Oyster mushrooms 250 gms
Aug 3, 2010
Well i don't know if i can even write a recipe for this simple cucumber salad... as it is really nothing but assembling few things together. Now i am an out and out salad person and need to have it everyday. So variation and combinations are something i experiment to the ones that i regularly make. This is definitely not from my creative juices but from one of the magazines that i was browsing through while my boys were getting a haircut.
This salad requires very basic and few ingredients from your kitchen. A cool, colourful and crunchy salad with the flavours of mint . With the toasted sesame and sunflower seeds and pomegranate , it gives a certain smoky nuttiness and sweetness making it completely satisfying.