Posts filed under ‘yoghurt’

Lebanese Smoked Vegetable Sandwich

Past week we have been gorging on Mediterranean food. Made whole wheat Pita bread using Sanjeevkapoor’s recipe. They turned out quite good with ~ 80% puffing rate! Stuffed it with Falafel from the recipe here and topped it with Nupur’s Tahini sauce.

This was just a prelude to the party that we had to host. For the party I made some Pita bread stuffed with smoked vegetables (Lebanese smoked vegetable sandwich) and topped with a yoghurt-mustard dip both recipes from Nita Mehta’s mini cookbook ‘Low cal snacks’. This was a huge hit with the guests. I smoked the veggies on a charcoal fired grill.

The other items on the menu were Green Chana kebabs adapted from Ranjit Rai’s Tandoor-The great Indian Barbecue served with a spicy mint chutney, grilled white onions, skewered cheese and fruits (without grilling) glazed with ginger-brown sugar syrup and some delectable eggless dark Chocolate- Orange Mousse from Aparna’s recipe.

Thank you all the lovely recipe owners for making my party a hit! 🙂

Here’s the recipe for the Lebanese Smoked vegetable sandwiches adapted from Nita Mehta’s book:

Smoked veggies of your choice chopped (I used Red, Yellow bell pepper, mushrooms) ;all smoked directly on a charcoal fired grill.

Tomatoes smoked, skin removed and chopped (remove the seeds and the pulp)

Paneer (Indian cottage cheese) smoked/grilled and cubed (use the soft variety, I used Amul paneer)

Fresh oregano chopped

Fresh parsley chopped

Freshly ground black pepper

Chilli flakes (the original recipe did not suggest this but I added it to make the sandwiches spicier)

Salt to taste

Pita bread cut into quarter

Toss the smoked chopped vegetables and paneer cubes together. Add the chopped parsley, oregano, black pepper, chilli flakes and salt. Mix well.

Cut the Pita bread into quarters and stuff the smoked veggie mix. Top it with the youghurt mustard dip and serve immediately.

For the Yoghurt mustard dip:

Youghurt/curd

Mustard paste

Salt

Black pepper

I also added 1-2 tsps of some leftover Tahini paste

Whisk  all the ingredients together and serve with the smoked veggie-pita sandwiches.

February 17, 2010 at 3:01 pm 7 comments

Go Bananas!

Jihvā for Ingredients (JFI) is an online monthly food event, celebrating the Ingredients and what they can do for our Jihvā. This is the brainchild of Indira of Mahanandi. This month JFI celebrates the goodness of Bananas at Mandira’s Ahaar.

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These are some of my favourite ways (other than just eating plain bananas) to use Ripe Bananas; very simple recipes yet very close to my heart and palette.

These Banana recipes are being sent to Mandira. Thank you Mandira for hosting this month’s JFI-Banana. 

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Kelichi Shikran: The name brings back some warm comforting memories. Shikran Poli was my favourite combination in school days and reminds me very much of my grandmother (I don’t know why but it does!) Mashed ripe bananas (my mom says slicing doesn’t give the same taste to shikran-it has to be mashed with the hands!), sugar and milk all mixed together to the desired proportion that’s Shikran. The taste is as good as it is simple to make it! I also add a few dry fruits like cashews, raisins and dates.If a person like me (not at all fond of sweets) can relish this, anyone can!

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 Kelichi Shikran recipe

Serving: For 1 bowl/1 person

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1 large ripe banana

~ ½ cup milk (room temperature)

½ tsp sugar

Choice of nuts and dry fruits (I have used Cashewnuts, Raisins and dates) 

† Mash the banana with your hand in the bowl you want to serve the Shikran

† Add milk, sugar and the nuts/dry fruits mix nicely.

† Serve with Roti.

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Kelichi Koshimbir (Banana Raita): Ok if you are worse than me; as far as sweet tooth is concerned then this is another homely, comforting dish for you. Ripe bananas are sliced and mixed with yoghurt, green chillies, salt, sugar and some cumene powder to make this delicious Kelichi (Banana) koshimbir (Raita).

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Kelichi Koshimbir recipe

Serving: For 1 bowl/1 person

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1 large ripe banana

~ ½ cup curd/ yoghurt whisked

1 green chilly slit and chopped

A pinch of sugar

Salt to taste

¼ tsp cumene powder 

† Slice the banana

† Add the other ingredients and mix well.

† Serve with Roti  

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Kelicha Sheera: Sheera is a traditional Maharshtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja.The Sheera that is made for ‘Prasad’ usually has slices of banana in it and most people love this version of the Sheera most; also that it is made for God makes it much more divine! I have already blogged about Mango sheera here. The recipe is the same.Just replace the mango pulp with slices of banana to make this divine Kelicha Sheera.

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                                Dancing Banana and friends                

September 28, 2007 at 2:26 pm 22 comments

Mirchi cha Chatka aka Yoghurt Mirchi

Mirchi is Chilly (here dark green ‘Lavangi’ Mirch) and Chatka means ‘burn’ in Marathi. Does that give you an indication of how fiery this recipe must be? This recipe is sure to burn your taste buds.

This is an out –and- out chilli entusiats’ recipe.

I have used dark green Mirchi (something like ‘Lavangi’)for this recipe which is more Pungent. If your palette cannot tolerate the heat, use chillies which are less pungent.

Before you enjoy this ‘Chatka’ make sure your room is well ventilated or even better switch on the AC or the fan J

I have to warn you like the ‘Radio Mirchi’ RJ- It’s Hot J

Mirchi-cha Chatka for this month’s JFI-Mirchi hosted by the Nandita of Saffrontrail. or Yoghurt Mirchi for this week’s letter ‘Y’ for A to Z of Indian Cuisine hosted by Nupur of One Hot Stove (Hey Nupur I am not Cheating J )

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Mirchi cha Techa aka Yoghurt Mirchi recipe

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5-6 Green Chillies (Dark green variety)

1 tsp roasted cumene seeds

2 tbsp Curd/Yoghurt whiskedPinch of sugar (optional)

Salt to taste 

Roast the Green chillies directly on Flame. You can use a fork or Skewer to hold the chillies. If you don’t have a direct flame burner you can also grill the chillies.

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Roast till almost black spots appear on the chillies.

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Cool and pound together with the roasted cumene seeds. Don’t grind the chillies to a fine paste if you are using a mixer. Grind them coarsely.

In a small bowl add the coarsely ground Chillies and curds.

Mix nicely and then add a pinch of sugar and salt to taste.

Mix and serve with Bhakri, Paratha or Sabudana(Sago) Khichdi

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         Don’t go by the placid colour of this recipe…It’s Hot J 

Other hot Chilli recipes on My Foodcourt here and here

July 26, 2007 at 10:42 am 13 comments


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