Monthly Archives: May 2015

Chunky Pizza Dip

Give your party guests a tasteful of all their favorite pizza ingredients in a flavorful dip that goes great with herbed bread or coin pizzas!

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Prep Time: 10 min             Cooking Time: 10 min              Makes: 1/2 cup 

Ingredients:
3 tomatoes
1 onion
2 cloves of garlic
1/2 tsp oregano
1/2 tsp chilli flake
1/2 tsp chilli powder
11/2 tbsp tomato ketchup
1/2 tsp butter
1tbsp olives
1 tbsp jalapeno
25 gms cheese (grated)

Method:

  1. Boil the tomatoes for 5 to 7 minute
  2. Remove the skin and finely chop the tomatoes
  3. Heat the butter
  4. Add the onion and garlic and fry it for a few minutes
  5. Add the tomatoes and all the other ingredient
  6. Boil until the sauce is thick and chunky
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Inventive Gastronomy – Part II

Pizza muffin

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Prep Time: 10 min      Cooking Time: 15 min        Serves: 6 muffins 

Ingredients: 
1/2 teacup maida (plain flour)
1/2 tsp baking powder
1/8 teacup melted butter
2 tbsp curd
1/2 tea cup milk approx.
1/2 tsp pizza herbs or oregano
1/2 tsp chilli flake
1 tbsp green, red, and yellow bell paper (finely chopped)
25 gms cheese

Method: 

  1. Mix the flour with baking powder and sieve it
  2. Add the butter and mix well
  3. Add the pizza herb/oregano, chilli flakes, salt and curd
  4. Add milk to make the batter for the muffin
  5. Add the bell pepper
  6. Grease the muffin tray with butter
  7. Fill the muffin tray with the batter and add some cheese on top
  8. Bake it at 180° in preheated oven for approx 15 minutes
  9. Serve it with chunky pizza dip

Inventive Gastronomy – Part I

While food is invariably associated with eating; only a chef knows the unparalleled joy of experimentation and kitchen innovation.

Every cook has at some point or the other, innovated— be it a simple substitute for an unavailable ingredient, or a deliberate attempt to customise an original recipe.Today, trend-setting Indian restaurants are busy reinventing even our own cuisine in contemporary ways to keep up with the well-travelled desi and his adventurous palate.

This cult twisting of traditional recipes in a modern avatar can only be explained in three words: Expect the unexpected!

Ulta Pulta Patties Ragda:

If there’s any street recipe that’s equally popular with housewives too, it’s the unassuming Ragda Patties. This yummy and filling complete-meal is such a hit that you would even wonder who hasn’t tried it, right? Let me surprise you then with my take on this dish that you definitely haven’t! The first under my new series, this is one recipe that’ll make you a trend-setter among your friends for sure!

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Prep Time: 30 min        Cooking Time: 30 min        Serves: 15 pcs

Ingredients:
1/2 kg Potato (boiled, peeled and grated)
1 tbsp of corn flour
1 tablespoon lemon juice
Salt to taste

For the stuffing:
1/2 teacup Ragda Vatana (dry)
2 tbsp chopped onion
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp coriander powder
1 1/2 tsp chili ginger paste
1/2 tsp Garam masala powder
2 tbsp coriander leaves
Salt to taste

For the Garnish:
1 1/2 teacup thick curd
1/2 teacup moong sprout (green gram)
mint chutney
date-tamarind chutney
Coriander leaves

Method:

For the stuffing:

  1. Soak the dry Vatana for 6-8hrs and boil in a pressure cooker with little water (it shouldn’t be overcooked)
  2. Heat the oil in a pan and add mustard seeds to it
  3. When it starts crackling add onions and sauté it for a while
  4. Add all the other stuffing ingredients in the pan and let it cook for a while and let it cool

For the Patties

  1. Mix potato, corn flour, lemon juices and salt and divide it into 15 equal parts
  2. Take 1 portion, rub it in the flour and flatten it on the palm
  3. Put a spoonful of stuffing mixture in the centre and make a ball
  4. Repeat the same with remaining portions
  5. Mix corn flour and plain flour in a plate and rub the ball in the flour mixture
  6. Shallow fry the patties on a non stick pan using oil

Serving Method:

  1. Put the hot patties in individual plates
  2. Add curd, mint chutney, date- tamarind chutney to it
  3. Sprinkle moong sprout and coriander leaves and it is ready to serve

Finger Food – Part X

Kand (Purple Yam) and Paneer Patty

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Prep Time: 15 min         Cooking Time: 25 min           Makes: 6 pcs

Ingredients:

For the Kand 
1 teacup kand (purple yam) (steamed and grated)
1 tbsp corn flour
2 tsp chilli ginger paste
1 tbsp coriander leaves
1 tsp chaat masala
1/2 tbsp lemon juice
salt to taste

For the Filling
150 gms paneer (cottage cheese)
1 tbsp coriander leaves
1 1/2 tsp chilli ginger paste
20-25 raisins
1 tsp chaat masala
1 1/2 tsp powdered sugar (optional)
salt to taste

Oil for frying
1 tbsp corn flour + 1 tbsp plain flour

Method:

  1. Mix all the ingredients required for the preparation of the kand
  2. Divide it into 6 equal parts
  3. Mix all the ingredients required for the filling
  4. Take one portion of the kand roll it in the flour and flatten it on to your palm
  5. Put a spoonful of filling in the centre and roll into a ball
  6. Repeat the same with the other portions
  7. Roll the ball in the flour and deep/shallow fry

Note: For  farali patty use aara root instead of plain flour and corn flour

Finger Food – Part IX

Lauki and Paneer Kebab

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Prep Time: 20 min           Cooking Time: 20 min          Makes: 12 pcs 

Ingredients: 
1 green gourd (lauki/doodhi) (pick a small and thin piece)
1 tbsp corn flour + 1 tbsp plain flour
oil for deep or shallow frying

For the filling
200 gms paneer (cottage cheese)
1 potato (boiled and mashed)
1 onion finely chopped
2 tsp chilli ginger paste
1 tsp chaat masala
2 tbsp coriander leaves
salt to taste

Method:

  1. Peel the gourd and divide it into 2-3 parts
  2. Scoop out the middle portion along with the seeds and discard it
  3. Boil the gourd for 5 minutes in salt water
  4. Drain out the water
  5. Mix all the ingredients for the filling
  6. Stuff the gourd with the paneer filling
  7. Cut out 1cm circular slices and roll them in the flour mixture
  8. Deep / shallow fry
  9. Sprinkle a little chaat masala on top for taste (optional)
  10. Serve with tomato ketchup or mint chutney

Note: Can be served as a farali / jain dish if made without onions