Posts filed under ‘Chilli’

Spaghetti with Del Monte cheesy Dip

Spaghetti with cheesy dip is a quick and simple dish which can be made in no time. The recipe is incredibly easy, thanks to the delicious Del Monte cheesy dip, which saves you the hassle of making pasta sauce from scratch. A delightful blend of mayo, cheese, black pepper, garlic Del Monte cheesy dip makes for a perfect instant pasta sauce. You can use any vegetables of choice or totally skip adding them. Spaghetti with Del Monte cheesy Dip makes for a quick and comforting weeknight dinner.

Continue Reading October 28, 2016 at 3:20 am Leave a comment

Refried Beans and Mushroom Tostada

These Re-fried beans and Mushroom Tostadas are a perfect representation of the vibrant Mexican food -a riot of flavours, textures and colours.

Continue Reading July 13, 2016 at 4:50 pm 1 comment

Bake your own Bolillos to make Mexican Tortas!

Tortas make a great meal/snack for a small get-together with family or friends or a kiddie party. Make the different components and let everyone assemble their own sandwiches. This ,a pitcher full of Margarita or Mojito or Sangria (or any other drink) is my version of a homemade Happy Meal!

Continue Reading July 9, 2016 at 3:03 pm 4 comments

Back to School with Egg Bhurji Stuffed Pita Pockets

Egg Bhurji stuffed Pita pockets is a great for the kids lunch box or for a lazy weekend brunch or very handy as a meal/snack ‘on-the-go’. You can even involve the kids to make their own lunch/snack.

Continue Reading July 2, 2016 at 3:27 am Leave a comment

The ‘cartwheel’ that won me the first prize!- Ruote pasta and eggplant gratin

Ruote pasta is popularly known as Cartwheel pasta or Wagon wheel pasta owing to its shape. This Ruote pasta & Eggplant gratin is a scrumptious one pot meal which is sure to please everyone.

Continue Reading June 30, 2016 at 4:52 pm Leave a comment

Garam Masala spiced Palak Paneer Timbale

A Timbale is a baked savory custard like dish usually made with meat, cheese, vegetables and eggs. Pasta or rice is sometimes added to the creamy mixture too. This elegant dish can be made almost with any vegetable.

There is a Light up your Diwali contest going on at The Urban spice. We have to create recipes with Spinach ,Egg , Brown Rice, Khoya or Oats as the core ingredient.

I thought of a Spinach Timable which has been on my mind for a while. Currently I am in a ‘fusion food’ creative mode and so the Spinach Timbale turned into a Garam Masala spiced Palak Paneer Timbale :).Two core ingredients Spinach and Eggs are incorporated in this recipe! So,this recipe has been created for The Urban Spice and KitchenAid India Diwali Contest.

Timbale

Instead of using any Pasta or Rice I preferred using Ragi/Nagli Rava. You can swap this with Semolina or any Millet if you like.

To add a little crunch and flavour, add some finely julienned Ginger as a garnish along with a garlic-Red Chilly flavoured  (Tadka) . A simple Kachumber kind of salad served on the side along with the soft creamy Timbale makes for a hearty meal, using day to day ingredients-The humble Palak Paneer Sabji  in gourmet avatar! It was super tasty as it is, but you can also serve this with a Tomato gravy if you like. These can be made ahead and baked just when you want to serve them.

Here’s the recipe for my Garam Masala Spiced Palak Paneer Timbale

Serves 2

Ingredients

For the Timbale

1 Tbsp Butter

1 onion, finely chopped

½ tsp garlic paste

½  tsp ginger paste

1 green chilly finely chopped

½-1 tsp Garam Masala

¼ Cup Ragi Rava, soaked in water for 5 minutes

½ Cup Spinach Puree

½ Cup grated or crumbled Paneer

1 egg

2 Tbsp fresh cream (I used Amul)

1 small pinch sugar

Handful of coriander leaves, chopped

Salt to taste

For the Garnish

2-3 Tbsp oil

1 inch Ginger piece,finely julienned

1 tsp Cumin seeds

¼ tsp Asafoetida

2-3 Garlic cloves,sliced

½ fresh Red Chilly sliced

For the Salad/Kachumbar

1 onion, sliced

1 Tomato, sliced lengthwise

A few cabbage shreds

1 Cucumber, sliced lengthwise

Salt and Red chilli powder to taste

1/2 tsp lime juice

Few sprigs of fresh coriander

Method

To make the Timbale

Preheat the oven to 190 degree celcius.

Grease two 175ml/ ¾ Cup Ramekins.

Line the base with a parchment paper and grease the paper.

In a pan heat the butter. Add the onion and the ginger garlic paste.

Saute for 1-2 minutes and then add the green chilly, Garam masala.

Saute for a few seconds and then add the Ragi Rava

Mix properly. Take off the heat.

Add the Spinach puree, Paneer,fresh coriander, Cream,salt and sugar.

Mix well and let the mixture cool a bit.

Whisk the egg and add this to the Spinach mixture.

Spoon the spinach mixture into the ramekins and place in a deep baking tray with tall sides.

Add hot water to the baking tray to come halfway up the sides of the ramekins.

Bake for  about 40-45 minutes till just set. (Insert a tester and check if it comes out clean)

Invert onto a plate and peel off the paper.

Serve Hot garnished with the fried Ginger and the Garlic-Chilly oil and the salad on the side.

For the garnish

Heat the oil in a very small pan.

Add the Ginger and fry till crisp.Take it out of the oil and drain on a paper towel.

In the same oil, add the cumin seeds and the Asafoetida.

Add the garlic and fry till golden.

Take off the heat and add the sliced Red chilly

For the Salad/Kachumbar

Mix all the ingredients and serve.

November 27, 2015 at 1:38 pm 1 comment

Fast Food- Orange glazed baby Sweet Potatoes and Plantain

I don’t usually observe any religious fasts. The popular local fasting food-Sabudana does not agree with me much. But I like to explore the traditional fasting recipes, that use alternative grains and vegetables. I like Sweet potatoes and I keep substituting them for potatoes. They are usually available in the market only during these religious fasting days. With all the ongoing festivities and fasts, Sweet Potatoes are abundantly available now.

While growing up, my mom often made these ‘Ratalyache Kaap’ (pan fried Sweet Potatoes with jaggery). I don’t have a sweet tooth and I find them too sweet for my taste….and hence my little twist to the Ratalyache Kaap –Orange glazed kaap. The addition of a  tangy citrusy burst, rock salt and chilli flakes beautifully balance the sweetness. I have been experimenting with green,unripe plantains and hence I tossed in a cooked unripe plantain along with the Sweet Potatoes. Date syrup adds a rich, molasses like taste to the kaap.The pomegranate and pumpkin seeds are added just to give it more freshness and crunch. You can use any other seeds or nuts that are ‘allowed’. I have used baby Sweet Potatoes because they looked cute and they cook quickly. In case you don’t find them, you can use the regular ones and alter the cooking time.

sweet potato 026

I have realized that the best way to update the blog regularly, is to participate in online food events :).The deadlines provide the necessary push for me to post recipes on time 🙂

The theme this month @TheHub is ‘Sweet Recipes & Fasting Recipes’ that are usually made during these 9 holy days of Navratri. Orange glazed Sweet Potatoes and Plantains is my entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

That also reminds me, to let you know that I was invited to contribute recipes at Archana’s Kitchen, which I gladly accepted and you can now find my recipes on Archanas kitchen here

Here’s a quick and easy recipe for Orange glazed baby Sweet Potatoes and Plantain

Serves-2

Ingredients

7-8 baby Sweet potatoes, washed thoroughly and sliced  (Do not peel)

1 large green, unripe plantain

Juice and zest of 1 large orange

2 tbsp Date syrup

½ tsp grated jaggery

Rock salt to taste

¼ tsp Chilli flakes/black pepper powder (optional)

2 tbsp Ghee

Pomegranate seeds and Pumpkin seeds for garnish (or any other seeds/ nuts)

Method

Cook the plantain with the skin in a pressure pan with salted water, for 1 whistle.

Cool and peel the skin and slice.

In a non- stick pan, heat the Ghee

Add the sliced baby Sweet Potatoes

Stir to coat the slices with Ghee.

Cook covered for 2-3 minutes on low flame.

Meanwhile, whisk together the orange juice,zest,Date syrup,jaggery and rock salt.

Add this to the Sweet potatoes and cook uncovered on medium flame, till  the liquid thickens.

After about 3-4 minutes of cooking, add the sliced plantain and mix so that the orange glaze coats all the slices.

Sprinkle the chilli flakes or pepper powder if using.

Serve hot or cold garnished with Pomegranate and Pumpkin seeds

September 29, 2015 at 4:45 pm 1 comment

Spicy Crepe Packets

These Crepe Packets have been on my mind for quite some time. I had seen crepe packets with a fish filling (I think) on a food show on TV some time back. I forgot to note down the recipe and also forgot where I saw it, but the idea kept hovering in my head.

Crepe Packets 025-001

There is an ever hungry lad in my house who, sometimes, needs to be fed every hour! The little lady on the other hand is very very choosy. Finding a balance between their diverse tastes and wants is quite a challenge. One rainy afternoon (yesterday actually 🙂 ) when the kids had a holiday, they pestered me to make something ‘nice & tasty’ and so the crepe packets were made! I am happy to report that these Spicy Crepe Packets got a thumbs up from both of them and both of them thought they were ‘nice & tasty’.

Crepe Packets 014-001

Since I did not remember the recipe I saw, I used a basic crepe recipe. Mushrooms & Corn are loved by the kids in any form. So they went into the filling. The veggies were flavoured with a Cajun spice mix and fresh Oregano from our garden. But as you will see from the recipe, pretty much any seasoning or masala mix or for that matter any filling of your choice should be ok. The lad had the Crepe packets with Sriracha Sauce while the little lady preferred it with Tomato sauce. I thought they were good on their own too.

The crepe packets were accompanied by a glass of Hot Chocolate (made with a Homemade Hot chocolate mix) and the awesome weather !

Participating in food events provides the much needed motivation for me to blog regularly or I just keep posting photographs on My Foodcourt’s  FB page or Twitter or Instagram ( If you are not already following me, please do so now 🙂 Thank you)

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These Spicy Crepe Packets is my second entry to the Monsoon Snack Recipe Challenge @ The Hub hosted by Archana’s Kitchen

Thanks Archana, the Hub is providing the much needed blogging motivation for me 🙂

Here’s the recipe for Spicy Crepe Packets

Makes ~ 8-9 Crepe packets

Ingredients

For the crepes

½  cup Plain Flour/Maida

¼  Cup Whole wheat Flour

¼ Cup Oat Flour (Ground Instant Oats)

1 Tbsp melted butter or Ghee

2 eggs

½ tsp salt

½ cup milk

~ ¾ cup  water (more or less to get a thin consistency batter)

Pinch of baking powder (optional)

For the filling

1 packet button Mushrooms cleaned, stems removed and finely chopped (~ 1 cup chopped mushrooms)

¼ cup Sweet Corn Kernels

1 Onion finely chopped

1 small Bell pepper finely chopped (Red/Yellow or both)

2 Cloves Garlic

2 tsp Cajun Spice mix (I used Spice Supreme)

½ tsp Chilli Flakes

Salt to taste

Grated Cheese as required

Few Fresh or dried Oregano leaves

2 tsp Oil

½ egg for brushing and sealing the crepe packets

3-4 tbsp Ghee or butter for frying the packets

Method

For the filling

Heat Oil in a pan.

Add the Garlic and onion and sauté for few minutes.

Add the corn and cook covered for 4-5 minutes

Add the mushrooms and cook on high flame till the water evaporates (2-3 minutes).

Add the bell peppers and cook 1-2 minutes more.

Add the spice mix, salt, chilli flakes and oregano leaves.

Mix well and keep aside.

For the crepes

Sift the flours, salt and baking powder together.

Blend all the ingredients together in a blender or by hand .The consistency of the batter should be thin. Add more water if required. Sieve to remove any lumps.

Keep the batter aside for ½ hr to 45 mins.

Heat a nonstick pan.

Pour a ladleful of batter and swirl the pan immediately to spread the batter evenly. (I used a 6” non stick pan)

Cook for 30-40 seconds or brown spots just appear on the bottom

Take it out the crepe and place it on a flat surface.

Repeat the procedure for more crepes

To make the crepe packets

Place a crepe, cooked side up on a flat surface.

Place about 1 tbsp filling in the centre. Grate some cheese over it.

Fold 1 side of the crepe over the filling and brush with egg.

Fold the other side and brush again with egg.

Fold the ends to make a packet and press slightly to seal.

Brush with egg on the folded side as well as the other side.

Heat 1 tbsp butter or ghee in the same non stick pan and place the crepe packets, folded side down .

Fry on both sides till brown.

Repeat for other packets.

Serve Hot immediately with Sauce or Chutney of choice.

August 12, 2015 at 11:38 am 2 comments

Desi Health Bites- Multigrain Daliya Hot Pot

I am back with another recipe showcasing my love for multi-grains again for the #Fortunehealthbites – Multigrain Daliya Hot Pot . It’s a Hot Pot alright – but a quick, no meat and no bake kind of Hot Pot- unlike the ‘Lancashire Hot Pot’ which inspired me for the basic idea and presentation for this recipe.

Daliya or the broken grains/Lapsi of wheat is the most commonly used in Indian cuisine for making savoury as well as sweet preparations. Jowar and Bajra groats are traditionally used to make ‘Khichada’, a spicy version of the Khichdi.

With the appearance of organic stores in town/online there is a now a variety of Daliyas easily available. My pantry now hosts an array of these nutritious, relatively quick to cook Daliyas .

daliya hot pot

I have flavoured this Hot Pot with Allspice, just because I have these flavourful leaves growing abundantly in my kitchen garden. The grilled sweet potato garnish adds some crunch to the Multigrain Hot Potmaking it look like a ‘gourmet’ makeover of the humble Khichdi, while still maintaining its ‘Comfort Food’ status.

Daliya Hot Pot 1

I had recently switched over from Sunflower to Ricebran oil as per suggestion from my all knowing elder brother 🙂  and then as if on cue, Fortune Foods sent over their Rice Bran Health oil.

Fortune rice bran health oil has a key micronutrient called “oryzanol”, an antioxidant found only in the bran of rice. It helps reduce bad cholesterol,increase good cholesterol and keeps your heart healthy, making it a healthier choice.

Squalene is an organic compound naturally produced by human skin cells and is a natural moisturizer. Fortune Rice Bran Health Oil contains good amounts of it which prevent the ageing of skin.

Antioxidants improve health by fighting free radicals that harm the immune system. Fortune Rice Bran Health oil has natural antioxidants that help build strong immunity.”

Fortune Rice Bran Oil

“Also I learned that it is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.

It is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.

It is enriched with a gamut of nutrients and is good for heart, immunity, skin and hormones. It is appropriate for people of all ages”

Here’s the recipe for my recipe for the Multigrain Daliya Hot Pot

Multigrain Daliya Hot Pot

Serves 4-5

Ingredients

1 ¾ Cups mixed Daliya (Broken :wheat,jowar,barley,Buckwheat,corn,rice- any or all of these)

¼ cup green moong dal

¾ cup chopped veggies ( Beans,carrots,peas,beetroot,beetgreens,red pumpkin etc..)

1 small onion finely chopped

1 small Tomato chopped

½ tsp grated ginger

2-3 garlic pods crushed (optional)

1-2 Allspice leaves of Bay leaves

Handful of mint leaves torn into pieces or you can use coriander leaves

5-6 cups of vegetable stock/water (for porridge like consistency)

Salt to taste

For the tempering

3 tsp Fortune Rice bran Health oil

2 tsp cumene seeds

2 tsp mustard seeds

½ tsp turmeric powder

½ sp Asafoetida

3-4 dried red chillies torn into pieces

2-3 tbsp peanuts (optional)

For the Hot Pot Topping

2 large Sweet Potatoes sliced

½ tsp crushed black pepper

1 tsp Rock Salt or to taste

7-8 mint leaves torn into pieces

2 tsp Fortune Rice bran Health oil

Juice of ½ a lime

Method

In a bowl Mix the crushed black pepper,rock salt,lime juice,mint leaves & oil.

Pour over the sliced sweet potatoes and rub all over.Keep aside.

Wash the Multigrain Daliya and the green moong dal with water.

In a pressure pan, heat the oil.

Add the mustard seeds and once they crackle add the cumene seeds.

Add the turmeric powder,asafoetida,dry red chillies and peanuts .Stir for minute.

Now add the Allspice/bayleaf and the chopped onion, crushed garlic and grated ginger. Sauté for a minute.

Add the chopped tomato and cook for a few seconds.

Add the veggies next and mix well.

Now add the multigrain Daliya along with the green moong dal. Mix again.

Add ~ 5-6 cups of Vegetable stock or water (for porridge like consistency).

Add salt.Cover and cook for 1 whistle+10-12 mins on SIM or till the Daliya is cooked.

Meanwhile, grill the Sweet potatoes on a griddle pan on the stove top or in the oven ~ 10 minutes on each side- till they are just cooked.

Take out the Hot Multigrain Daliya in a flat bottom serving bowl.

Garnish with the mint leaves.

Top all over with the grilled sweet potatoes and serve hot immediately.

Pomegranate + green onion Raita and roasted Nagli/Ragi papad make great accompaniments for the Multigrain Daliya Hot Pot.

Daliya Hot Pot 2

Notes:

If you have the time, soak the mix Daliya and the green moong dal in water for about half an hour. This can reduce the cooking time.

The veggies can be chopped in advance and refrigerated in airtight containers.

Fresh Basil is also a good option as a garnish for the Hot pot instead of Mint or coriander.

This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter at @fortunefoods 

Check out more Desi Health Bites by all the awesome Food Bloggers here at Fortune Food

March 20, 2015 at 10:04 am Leave a comment

Kid Friendly, Quick,Easy Snack- Corn & Sweet Potato Tikkis

My kids need to carry breakfast once a month to the school for their ‘Sharing Day’. Breakfast otherwise is provided by the school. Variety of Appe, sandwiches, pancakes have been the norm for the past months. This time the lad wanted something different. Since Sweet corn is a permanent resident in my refrigerator, we made these quick Corn & Sweet Potato Tikkis.

dabba

Our Dabbas got colorful this Holi! (That is as much as I celebrate the festival 🙂 ). These gorgeous beauties are from The Chalk Boutique. A colorful makeover of the traditional tiffin, these Dabbas are a welcome change from the Tupperwares and lock-n-locks (though they have their advantages :))

IMG_3966-002

The Corn tikkis are quick and quite simple to make. Boiled corn, Sweet Potatoes, Breadcrumbs, cheese ,a few herbs /spices and you have a kid friendly snack ready in minutes.

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Here’s the recipe:

 Corn & Sweet Potato Tikki

Makes ~ 12-13 bite sized tikkis

Ingredients

3/4 cup Boiled Sweet Corn kernels,drained completely

2 slices Multigrain bread

2 small Sweet Potatoes boiled,peeled and mashed

½ tsp Ginger garlic paste

½ Onion finely chopped

2-3 Tbsp grated Cheddar Cheese

½ tsp Turmeric Powder

2 tsp dried or fresh Mixed herbs

2 Tbsp Corn Flour

Chilli flakes/Chilli powder/crushed black pepper to taste

Salt to Taste

~ 3-4 tbsp Oil for greasing the pan and to Saute the onions

Method

In the bowl of the food processor pulse together boiled corn and the bread slices to a coarse crumbly mixture.

Sauté the chopped onion in 1 tsp oil.

Add the ginger garlic paste and the turmeric powder.

Sauté for a minute more and cool.

Add the onions to the corn mixture and pulse once or twice .

Take this mixture in a mixing bowl. Add the mashed sweet potatoes, herbs, cheese, salt,Corn flour, chilli flakes/crushed Black pepper.

Mix together and form about 12-13 small balls of the mixture. Flatten these to make a small disk/tikki shape.

Grease a griddle pan with oil and grill the Corn Tikkis till lightly browned on both sides.

Serve hot with Tomato Ketchup, Imli Chutney or any chutney of your choice

(The lad took these to school and said they were just as good cold too)

March 6, 2015 at 1:41 pm Leave a comment

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