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Baked Samosa

God, I love Samosas!!! I have grown up in India gorging on these delectable savory pastries at every opportunity - on family outings, at roadside vendor stalls, in parties ... in short, everywhere!

For those who do not know, Samosa is a deep-fried pastry stuffed with spicy potatoes & green peas - it is a hugely popular snack in India & other Asian countries, with multiple variants created by replacing the stuffing with other veggies or with minced meat. It is usually served with Tamarind Chutney, Cilantro-Mint Chutney or with Tomato Ketchup. Sadly however, the major downside to the yummilicious Samosa is the health aspect - it is deep-fried that makes it high in calorie count :( It also does not help that the traditional samosa requires a lot of time & effort to prepare from scratch & is quite hard to get it just right, so much that it is much simpler to get them from a restaurant as opposed to making them at home.

Not wanting to let up on my love for samosas so easily, I tried out this easy-to-make baked version of the Samosa so that I can prepare it quickly & effortlessly & don't have to think of my waist every time I pop a Samosa in my mouth. To my delight, it turned out so well (way beyond my expectations!) that I served it to a group of friends & they went gaga over this delectable snack .... yayyyyy :) I find that preparing and rolling the dough for the outer shell of the Samosa is the hardest part in traditional samosa recipe (both to make & to get it right), so I use pre-packaged wonton wraps that work as a great substitute. Another benefit is that the flavorful, savory stuffing can be used as a sandwich filling or as a side dish. So if you love Samosas but want to cut back on calories, I bet that you will love this baked version, enjoy it with a cuppa tea or serve it as your next wonderful party appetizer :)

BAKED SAMOSA RECIPE

Makes : 26 Pcs.

Ingredients:

For the Samosa:
26 Wonton Wrappers (about 4" squares)
1 tbsp Olive Oil for brushing

For the Filling:
3 large-size potatoes; peeled & boiled
1 tsp Cumin Seeds
2 tsp minced fresh Ginger
1/4 cup Green Peas (fresh or frozen); blanched
3-4 Serrano Green Chillies or to taste; destemmed & finely chopped
1 tsp Dry Mango Powder (Amchur) or 1 1/2 tsp fresh Lemon Juice; see tips
1/2 tsp Cayenne Pepper (Red Chilli Powder) or to taste
1 tsp Coriander Powder; see tips
1/4 tsp Garam Masala; see tips
Salt to taste
2 tbsp fresh chopped Cilantro (Coriander) leaves
1 tbsp Oil

How to make Baked Samosa

Preparing the filling:

Once the boiled potatoes have cooled down, mash the potatoes coarsely using your hands. Keep aside.
Heat oil in a non-stick pan on medium heat. Add cumin seeds & saute till the cumin seeds begin to change color. Add ginger & green chillies. Saute for a minute.
Add green peas & saute for a minute.
Add potatoes, dry mango powder/lemon juice, cayenne pepper, coriander powder, garam masala & salt. Toss well such that the potatoes get coated with the spices thoroughly. Saute for a minute. Add chopped cilantro, toss again. Remove from heat & allow it to cool.

Assembling the Samosa:

Preheat oven to 350 degrees F. Line the baking sheet with parchment paper. Keep aside.
In a small bowl, add 1/4 cup of water. Keep aside.
Take a wonton wrapper (keep the remaining wrappers covered with a damp cloth else they will become dry & brittle). Dip your finger tip in the bowl of water & moisten all the edges of the wonton wrapper. Place about 1 1/2 tbsp of potato filling in the center of the wrapper.
Follow either of the below 2 methods to fold a samosa -
a) To follow Simple method (Chart I) - Fold the wrapper in half to form a triangle & press the edges together to seal (see step c in Chart I).
b) To get a shape as shown in my above picture - Follow steps c-g in Chart II.

Simple Method - CHART I

CHART II

Brush the entire filled wrapper lightly with olive oil. Arrange on baking sheet. Repeat the process with remaining wrappers. Bake in oven for 15 to 20 minutes or until golden and crisp, turning the filled wrappers halfway through baking.
Remove from oven & transfer to a serving platter. Serve hot with Cilantro-Mint Chutney, Tamarind Chutney or tomato ketchup.

TIPS

All of these spices are available in Indian Grocery Stores, & it is best to buy them from an Indian Grocery store to get authentic flavors. These spices are also very common & may be available in your local supermarket (I have seen them in Safeway - a popular supermarket in California).

Pepper Jalapeno Cheese Pinwheels

Ever since I made the decadent, yummilicious Blueberry Cream Cheese Wreath, I have been looking for a good dish to satisfy my baking fetish on the savory side. Ergo, I made these delectable & cute-looking Veggie Pinwheels - the pinwheels look so temptingly cute & interesting and perfect for popping into one's mouth one after another. The fluffy baked dough wraps lovingly around the veggies & cheese and gives a feathery-light outer crust to the pinwheel, and the bell pepper, jalapenos & cheddar cheese bring out sharp, piquant flavors with a spicy kick that belies the mild looks of these cute roundels.

These Veggie Pinwheels are really quick to make and require minimal ingredients - you can also play around with the veggies to use whatever's available in your kitchen. They make great party starters, and are also perfect to rustle up at a moment's notice when your kids are pestering you to make something different & delicious. Serve then up warm (ideally, fresh out of the oven) & watch them vanish in a jiffy as hungry hands reach out for them again & again. They look so cute & pretty that I almost feel sorry to see them disappear so quickly! My tip for preparing these cuties for a bunch of kids - make an even distribution, or be ready to break a fight for the last pinwheel :)

CRESCENT PINWHEELS RECIPE

Makes : Around 26 pieces

Ingredients:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
3 tbsp finely chopped Onion
1/3 cup finely chopped Red Bell Pepper
3 tbsp finely chopped Jalapenos; seeded
1/4 cup shredded Sharp Cheddar Cheese
1 1/2 tsp minced Garlic
Salt to taste
Freshly ground Black Pepper to taste

How to make Crescent Pinwheels

Preheat oven to 350 degrees F. Line the baking sheet with Aluminium foil/parchment paper. Keep aside.
Combine onion & garlic in a bowl.
Unroll crescent dough on a lightly floured work surface/countertop; separate into 4 rectangles. Firmly press perforations to seal.
Evenly sprinkle cheddar cheese over the rectangles, then the bell pepper, then jalapenos, then onion-garlic mixture, salt & pepper to taste.
Roll up each rectangle tightly, starting with short end & press the edges to seal.
Take a long piece of thread & place it under one of the rolls where it needs to be cut (approx 1 inch from the edge of the roll). Bring up the ends of the thread, criss-cross them in opposite directions like you were going to tie it, & pull sharply. Repeat the process with all the rolls to get 1-inch thick slices.
Place the slices on the lined baking sheet one inch apart.
Bake 14-18 minutes or until golden brown. Immediately remove from baking sheet & transfer to a serving platter. Serve warm.

Baked Spicy Potato Wedges

Know what I love about potatoes? To me, the humble potato is like a blank canvas - a perfect platform to give life to a culinary masterpiece that is only bounded by my creativity, & sometimes by the variety of spices in my kitchen :) My Baked Spicy Potato Wedges are the delicious byproducts of these creative outpourings, a result of experimentation with various seasoning and spice combinations to get the perfect spicy, tangy & succulent taste that leaves my family & guests with the 'wow' factor. I love how the big, hulking potato wedges tone down the sharp, stimulating flavors of seasonings and spices to just the right level, the thin spicy crust covering the steamy softness of the potato along with the crunchy potato skin making each bite a trip to foodie paradise.

Baked Spicy Potato Wedges is a hot favorite in my household for indulging in potato cravings - it is so much healthier than deep-fried french fries. It is amazingly quick & easy-to-make, yet delicious & filling as a snack or as a side dish. It also helps that Baked Spicy Potato Wedges is such a versatile dish that you can pick your choice of seasonings based on your taste preference, or on whatever seasonings are available in your kitchen - one less trip to the grocery store is always a welcome relief. Time to bake your masterpiece :)

BAKED SPICY POTATO WEDGES RECIPE

Serves : 2-3

Ingredients:

3 medium-size Yukon Gold Potatoes; unpeeled & washed

1/2 tbsp Italian Seasoning

1 tbsp minced fresh Garlic; lightly crushed

2 tbsp chopped fresh Cilantro (Coriander) leaves

1/2 tsp Red Chilli Flakes or to taste

3/4 tsp Dry Mango Powder (Amchur) or 1 tsp Fresh Lemon Juice; see tips

1 tsp Salt or to taste

1/8 tsp Freshly Ground Black Pepper

2 tbsp Extra Virgin Olive Oil

How to make Baked Potato Wedges with Cilantro & Garlic

Preheat the oven to 425 degrees F. Line a baking sheet with Aluminium foil & spray the foil with cooking spray.
In a small (microwave-safe) bowl, combine the olive oil & garlic. Microwave for a minute. Keep aside.
Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. You will get 8 pieces per potato.
In a large bowl, add the potatoes. Drizzle the garlic-olive oil mixture over the potatoes and toss to coat.
Sprinkle the seasonings (except cilantro) over the potatoes & toss to coat well.
Arrange the potatoes in a single layer with cut-side down onto the baking sheet.
Bake the potatoes for 30 to 35 minutes, or until they are golden-brown & crisp outside and tender inside. Turn the potatoes halfway through the cooking.
Transfer to a bowl & sprinkle chopped cilantro (see tips) over the roasted potatoes & toss well. Adjust the seasoning as per your taste. Serve immediately.

TIPS

Dry Mango Powder is available in Indian Grocery Stores & is used to make the dish tangy. You may instead use fresh Lemon Juice, however add lemon juice to the potatoes after they have been baked & just before serving - adding Lemon juice beforehand will make the potatoes soggy.

Mango Lassi

Mango Lassi is a sweet, ambrosial yogurt-based chilled drink (similar to a smoothie) that soothes the senses with its refreshingly cool, smooth, creamy taste. Lassi originated in my native state of Punjab (in northern India), it is one of India's most popular indigenous drinks & is now hugely popular all over the world (3 cheers for Punjab ... balle balle!!! :) ). It is a daily summer feature in most North Indian households - besides the lip-smacking taste, the cool yogurt helps to beat back the intense heat of the Indian summer. It is also a perfect complement to douse the fires in your mouth while consuming hot & spicy Indian food, and as such is a favorite drink on the menu of Indian restaurants.

Being a Punjabi ( a native of Punjab), I have grown up consuming gallons of Lassi & watching my mom, granny & aunts make Lassi in the traditional manner - simply with yogurt, water & sugar. The water is used to give the appropriate viscosity to the Lassi - it should not be too thick or too thin, and you can adjust the thickness in accordance with your taste. Lassi's essence is in its simplicity - the uncomplicated, mellow taste of cool, sweet yogurt that appeals to the stomach and to our senses - acting as a balm that calms us down from the inside and gives us a moment of sweet serenity in the maddening rush of our day-to-day lives. I enjoy adding my favorite summer fruit, the delectable mango, to the traditional Lassi recipe passed down the generations of my household, that creates a lip-smacking fruity version of this drink. Try it out, & beat the summer heat in a fruity cool, yummilicious way :)

MANGO LASSI RECIPE

Makes : 2 servings

Ingredients:

1 cup Canned Mango Pulp or chopped fresh ripe Mangoes (peeled & seeded); See tip #1

1 cup Plain Yogurt; see tip #3

1/2 cup cold water

1 tbsp Sugar or to taste; See tip #4

6-7 Pistachios (optional); blanched & slivered

4-5 Ice cubes

How to make Mango Lassi

If using fresh Mango, puree the chopped mango in a blender till smooth. Transfer the puree to a bowl. (Skip this step if using mango pulp)
In a blender, add yogurt, sugar & water & blend for 45 seconds.
Add mango pulp/puree & blend again. Add ice cubes & blend till smooth.
Transfer to serving glasses & garnish with pistachio slivers. Serve chilled.

TIPS:

I used canned Alphonso Mango Pulp which is available in Indian Grocery Stores. I use Mango Pulp as I do not get good-quality sweet mangoes where I live :(
Use fresh yogurt for best results however, if your yogurt is a bit sour, add some milk to the lassi.
You may use low-fat yogurt for a healthy option.
You may use honey instead of sugar.

VARIATIONS:

You may substitute mangoes with any other fruit of your choice.

Corn Chaat / Corn Salad

Come evening time, I always have a craving to snack on something light and savory that would fill my senses with satisfaction but not make my stomach heavy. With this requirement in mind, I played around in my kitchen to create this Corn Salad (Masala Corn Chaat) recipe - a delicious, stimulating, savory salad that rocks one's taste buds with its piquant, provocative flavors. I love to rustle up this quick & easy dish as a healthy, delicious evening snack - it is perfect with a hot cuppa tea or coffee. Also, this peppy & peppery dish is more than just a salad - serve it as a zesty party starter, as a quick evening snack, or as a healthy option for kids' lunchboxes.

Corn Salad can be prepared in a jiffy & is made of minimal ingredients. I love the flexibility of playing with variants of this salad - for example, replace the jalapenos with Hot chilli sauce to get different but equally amazing flavors. Combined with the tanginess of lemon juice & the spicy punch of jalapenos, each of the golden-yellow corn kernels turn into little taste bombs that will release a burst of flavors in your mouth and make you relish every scrumptious spoonful. Besides the salad being non-fattening, the jalapenos provide nutritional benefits such as fighting migraine headaches, preventing sinus infections and relieve congestion. Time to bring out the corn :)

CORN CHAAT / CORN SALAD RECIPE

Serves : 2

Ingredients:

1 1/2 cup Sweet Corn Kernels ( I used frozen Sweet Corn)

2 tbsp Jalapenos; seeded, cored & minced

1/3 cup chopped Red Onion

1 1/2 tsp melted Butter

2 tsp fresh Lemon Juice

Salt to taste

Freshly ground Black Pepper to taste

How to make Masala Corn Chaat

Microwave/boil corn kernels with salt till soft. Strain.
In a bowl, combine all the above ingredients except salt. Mix well. Adjust seasoning as per your taste.
Serve warm or cold.

Variations:

Instead of Jalapenos, add Hot Chilli Sauce to get a totally different delicious flavor.

Blueberry Cream Cheese Wreath

Disclaimer: Unlike most festive wreaths that are hung on doors as decoration, this Blueberry Cream Cheese Wreath is a yummilicious, ambrosial dessert that is perfect for parties, holidays & celebrations (though why someone would want to wait for a special occasions to dig into its sweet, succulent goodness is beyond me!). But if you still choose to, you can try hanging it on your door - do let me know how that turns out ;) Also, you will be forgiven for mistaking this Blueberry Cream Cheese Wreath as a gateway to foodie heaven, it is the undisputed destination with every bite.

"Don't play with your food" must be the most oft-repeated dinner table command issued by moms all over the globe to their frisky kids - God knows that I have heard my share of "don'ts" in my childhood days. But its funny how the same quote takes an entirely different meaning in the confines of one's kitchen. I LOVE to play with my food there, & discover new yummilicious recipes ... oh yes, I sure do! :) So when I discovered some cream cheese & fresh blueberries (oh summer, I love you & the plethora of fruits & berries you bring) pining away in my fridge, I knew that I just had to turn it into a delectable dessert that would overflow with nectarous wholesomeness & overwhelm its eater with its divine, luscious, lip-smacking oomph. So, voila! World, I hereby present to you the magnificent Blueberry Cream Cheese Wreath to be relished by posterity till eternity. The succulent berries release their juices as you bite into the dish, blending their zesty tanginess with the sweet, velvety butteriness of the cream cheese to create a sweet-tangy tango that will wow your senses & your guests. Did I tell you it's so quick & easy-to-make....ssssssh don't anyone it's a secret ;) Ready to take a heavenly bite? :)

BLUEBERRY CREAM CHEESE WREATH

Makes : 8 Pcs

Ingredients:

1 can Crescent Rolls

1/3 cup Cream Cheese

1/3 cup granulated sugar or to taste; see tip 1

1 1/2 tsp Vanilla Extract

1 1/4 cup fresh Blueberries

Fresh Blueberries for decorating, optional

1 tbsp Powdered Sugar / Confectioner's sugar for dusting, optional

How to make Blueberry Cream Cheese Wreath

Preheat oven to 375 degrees F.
Combine cream cheese, sugar & vanilla extract in a bowl.
Unroll the crescent rolls & separate them into 8 triangles as per the marked perforations.
On a round baking pan, arrange the triangles in a wreath shape with shortest side of the triangle towards the center & overlapping each other & about 2 inches of pointed end of each triangle hanging over the baking pan. After arranging the triangles in a wreath shape, remember you will be left with an empty circle of about 2-3 inches in the center of the baking pan.
Spread the cream cheese mixture on to the crescent rolls (non-hanging part). Spread the blueberries on top of the cream cheese.
Pull the pointed ends of each triangle over the filling & tuck under the dough.
Bake in the oven for 15-16 minutes or until golden brown. Allow it to cool.
Just before serving, arrange blueberries around the rim of the baking pan & in the center of the wreath. Sprinkle confectioner's sugar over the blueberries. Serve.

TIPS:

Adjust the sugar quantity as per the tartness of your blueberries and/or as per your taste.
Last step is optional. Feel free to arrange any way you wish. You may apply vanilla glaze over the crescents or just sprinkle confectioner's sugar over them.

Chilli Garlic Potatoes

Everyone loves potatoes prepared in some way, shape or form. My Chilli Garlic Potatoes celebrate this love for the world's most-consumed veggie in a spicy, mouth-watering, delectable fashion. Pop one of these delicious, cute-looking baby potatoes into your mouth and savor the succulent, ambrosial flavors of the myriad spices blending with the soft, fuzzy warmth of the baby potatoes. These Chilli Garlic Potatoes are awesome as appetizers or as side dishes - you can have them as a snack or serve at dinner, stir them up quickly on days that you are feeling too lazy to do intense cooking, rustle them at a moment's notice when guests come over unexpectedly, or easily make them in large quantites to serve as starters or as a side dish at parties.

I love to tinker around in the kitchen to invent recipes that are quick & easy & delicious, and Chilli Garlic Potatoes is one of my favorite creations. I created Chilli Garlic Potatoes on the similar lines as my Stir-fried Vegetables recipe, and have their worth proven everytime when my hubby, a self-proclaimed potato-avoider, goes gaga over this dish. In my recipe, I ensure that the spices stick on to the baby potatoes, such that the potatoes are thoroughly coated in spices even while serving - it makes them look so much more tempting and tastes so much better than having to scoop up the spicy mix separately from the bottom of the serving platter. Only one word of warning before you dive into the recipe, make a lot of these little cuties - don't be surprised when everybody comes back for seconds... or thirds :)

CHILLI GARLIC POTATOES RECIPE

Serves : 2

Ingredients:
10 - 12 Baby Potatoes
1 tbsp minced fresh Garlic; peeled
1 tbsp Oil
1 tsp Soy Sauce
1 1/2 tsp White Vinegar
Salt to taste
1/2 tsp Red Chilli Flakes or to taste
1 tsp Hot Chilli Sauce or to taste (I used Sriracha)
2 tbsp chopped Spring Onion greens; for garnishing
1/2 cup Water
2 tsp Corn Starch

How to make Chilli Potatoes

Boil the potatoes with salt until just fork-tender. Peel the potatoes. Keep aside.
Mix corn starch in 1/2 cup of water until smooth. Keep aside.
Heat oil in a non-stick pan on medium heat.
Add garlic & salt and saute until the garlic is light brown in color.
Add soy sauce, hot chilli sauce, vinegar & cornstarch mixture. Mix well.
Add boiled potatoes & red chilli flakes. Mix well & cook till the sauce becomes thick enough to coat the potatoes.
Transfer to a serving bowl. Garnish with spring onions. Serve hot with rice or noodles, or as an appetizer.

Chana Chaat / Chickpea Salad

Chana Chaat (Chickpea Salad) is a lip-smacking, tangy, savory and delightfully light salad that will forever change your perception of veggie salads as a boring, tasteless necessity on the dinner table. It is made of boiled chickpeas tossed together with veggies and flavorful Indian spices. Like yin and yang, the soft chickpeas balance perfectly against the peppy, punchy attributes of the other ingredients and spices; the contradictory interactions create a richness of texture and flavors that will knock your socks off with the first spoonful. Chana chaat can be served as a snack or as an appetizer, or even as a brunch dish or a party starter. To add to its versatility, this zesty dish can be served both warm & cold.

Chana Chaat is wonderfully quick and easy to make - so much so that boiling the chickpeas is the "hardest" step (& you can use canned chickpeas if you are feeling too lazy to do even that). Like all veggie salads, Chana Chaat is also super-nutritious and healthy - chickpeas are low in saturated fat, cholesterol and sodium, and are a great source of dietary fiber, protein and other minerals. You can also add crushed, crispy semolina wafers (Golgappa / papdi) to give a crunchy twist to this potpourri of flavors. Either way you like to serve it, this is one tangy dish that you would want to make again & again :)

CHANA CHAAT RECIPE / CHICKPEA SALAD RECIPE

Serves : 2-3

Ingredients:

1 cup Dry Chickpeas / Garbanzo Beans (Kabuli Chana); See tip #1

1/2 cup finely chopped Onion

1/2 cup finely chopped Tomatoes

1 medium-size Potato (optional); peeled, boiled & cut into 1" cubes

1" fresh Ginger; peeled & julienned

2 Serrano Green Chillies or to taste (optional); destemmed & finely chopped

1 1/2 tsp Cumin Powder

1/2 tsp Cayenne pepper (Red Chilli Powder) or to taste

1 tsp Chaat Masala; available in Indian Grocery Stores

1 1/2 tbsp fresh Lemon Juice

1/2 tsp Black Salt

Salt To taste

5-6 Pani Puri or Papdis (optional); crushed (available in Indian Grocery stores)

2 tbsp chopped fresh Cilantro (Coriander) leaves

How to make Chana Chaat / Chickpea Salad

Soak the chickpeas overnight in 3 cups of water. Drain the water. Pressure cook the chickpeas with 3 cups of water & salt until the chickpeas are cooked but still have a bite to them.
Drain the water from the chickpeas.
In a large bowl, combine chickpeas, onion, potato, green chillies, cumin powder, cayenne pepper, chaat masala & black salt. Add lemon juice & tomatoes. Gently mix. Adjust seasoning as per taste.
Transfer to a serving bowl. Sprinkle crushed papdis/puris (optional) over the Chickpeas. Garnish with ginger & cilantro leaves. Serve immediately.

TIPS:

You can also use canned chickpeas, in which case skip step #1 mentioned above.
Using potatoes is optional. If you are health-conscious, feel free to skip it (as I did!).

Broccoli, Cheese, Avocado, Jalapeno Stuffed Puff Pastry

Broccoli, Cheese, Avocado, Jalapeno stuffed Puff Pastry is a scrumptious, delectable snack with wafery crispiness and succulent filling of broccoli, avocado, jalapeno peppers, cheddar cheese & hot chilli sauce. As a kid, I used to love veggie puff pastry more dearly than a long-lost sister - at the end of every school day, I would pop into the nearby bakery to buy these delectable pastries & then sit munching contentedly on my bus seat as the school bus took me home. It was pure bliss to bite into the crispy flakiness of the puffy outer shell and savor the delightful flavors of myriad veggies, so this time I wanted to invent the best-tasting veggie puff pastry that would let me re-live those moments. Taking a cue from the recipe written on my Pepperidge Farm Puff Pastry pack, I used broccoli, jalapenos, cheddar cheese, avocado & hot chilli sauce as my Puff pastry filling which resulted in exactly the heavenly-tasting veggie pastry creation that I was looking to achieve, so sharing my recipe with all of you to take a bite of pastry love :) I love making it spicy owing to my Indian heritage, but feel free to alter the quantity of hot sauce to suit your taste.

Broccoli, Cheese, Avocado & Jalapeno Stuffed Puff Pastry is perfect for those of us that relish enjoying tea with something that has more pizzazz than a bunch of dry crackers. They look intricate, but are surprisingly easy to make. Whip these up at a party or when your kids are saying no to every edible option in sight, and you'll find these cuties disappearing faster than you can pull them out of the oven. At least, my hubby certainly did make them vanish - these hardly lasted five minutes after the pics were taken :) Enjoy!

Broccoli, Cheese, Avocado, Jalapeno Stuffed Puff Pastry Recipe

Makes : 9 Puff Pastries

Ingredients:

2 Sheets of Puff Pastry (I used Pepperidge Farm)

1 Avocado; halved, pitted

1 cup chopped Broccoli

1/3 Cup shredded Sharp Cheddar Cheese or to taste

2 Jalapenos or to taste; seeded & chopped

1/4 cup hot chilli sauce or to taste (I used Sriracha)

Salt to taste

Freshly Ground Pepper to taste

1 egg

water

How to make Broccoli, Cheese, Avocado & Jalapeno Stuffed Puff Pastry

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
Thaw pastry sheets for about 20 mins.
In the meantime, cook broccoli in boiling, salted water until almost tender. Drain, refresh in cold water & set aside.
Scoop out the avocado flesh with a spoon. Coarsely mash the avocado flesh and keep aside.
Unfold 1 pastry sheet on a lightly floured work surface/countertop. With a knife or pizza cutter, slice into 9 (2 inch by 2 inch) squares. Repeat with the other pastry sheet, making 18 squares in all. Out of these 18 squares, 9 will be used for filling while the remaining 9 will be used as covers/lids.
Take a square, place 1 tbsp of avocado in the square's center, then on top of avocado place 7-8 broccoli pieces, then some jalapeno pieces, then some cheddar cheese and top with 1 tsp of chilli sauce. Season with salt & pepper. Moisten the edges of the square with water. Repeat the process for the remaining 8 squares.
Use the remaining 9 unfilled squares as lids & place one lid over each of the 9 filled squares. Seal the pastry edges well by pressing the edges with a fork repeatedly such that no filling escapes during baking.
In a small bowl, beat the egg and 1 tbsp of water with a fork or whisk. Brush all the pastries lightly with the egg mixture.
Place the sealed pastries onto the baking sheets.
Bake for 15-20 minutes or until golden brown. Watch them regularly after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.
Remove from the oven & serve.

Chilli Paneer

Chilli Paneer (Spicy Cottage Cheese) is a lip-smacking, tongue-tantalizing, mouthwatering exotic dish that will drown your taste buds in a sea of spicy & provocative flavors. Made of paneer (cottage cheese) stir-fried in a saucy mix of peppers & onions, this delectable dish is anything but subtle - its kaleidoscope of hot & spicy flavors is thoroughly complemented by its colorful looks that makes it a feast for your stomach, eyes, senses & soul! Oh, and makes it a great party dish to wow your guests. Another great thing about Chilli Paneer is its versatility - its drier version can be served as a snack or appetizer, or one can add sauce to the dish and make it a delicious side dish that goes very well with noodles or rice.

Chilli Paneer's awesome taste belie its amazingly simple preparation - you would think that something that tastes so good would need a lot of hard work - however, it requires little effort & uses basic and easily available ingredients. Chilli Paneer belongs to the Indo-Chinese cuisine - this food category is the Indian adaptation of the cuisines of its neighbor. It is one of the most popular appetizers in India & is a top menu item in all Indian restaurants. Time to try it & find out why Chilli Paneer is so well-loved by so many people :)

(The below recipe is for the dry version of Chilli Paneer to serve as snack/appetizer, see Tips to prepare as a side dish to serve with rice/noodles).

Chilli Paneer (Dry Version) Recipe

Serves : 2-3

Ingredients:

250 gms Paneer (Cottage Cheese); cut into 1" cubes

1/2 cup cubed Green Bell Peppper (Capsicum); cut into 1" pieces

1/2 cup cubed Red Bell Peppper (Capsicum); cut into 1" pieces

1/2 cup cubed Onions; cut into 1" pieces, layers separated

2 Serrano Green Chillies or to taste; destemmed & chopped

1/4 cup chopped Spring Onion greens; for garnishing

1 1/2 tbsp minced Garlic; peeled

2 tbsp Soy Sauce

1 1/2 tbsp Red Chili paste (I use Sambal OeleK) or to taste
Salt to taste

1 tbsp Oil

For Marination:

1 tsp Ginger paste

1 tsp Garlic paste

1 tsp Chilli paste

Salt to taste

2 tbsp Corn starch / Corn flour

3 tbsp Oil

How to make Chilli Paneer

In large bowl, toss all the Marination ingredients (except oil). Add very little water, enough to make a thick paste. Add Cottage Cheese & mix again till all pieces are evenly coated with the marination mixture. Let it marinate for 15 minutes.
Heat 3 tbsp oil in a non-stick pan. Shallow-fry the marinated cottage cheese (in batches) on all sides till golden brown. (Please be careful while shallow-frying as the oil might sputter). Drain on absorbent paper & keep it aside.
Heat 1 tbsp of oil in another non-stick pan/wok. Add garlic & sauté for 30 seconds.
Add the onion & saute till translucent. Add bell peppers & chillies and sauté till bell pepper is cooked but crunchy.
Add soy sauce, red chilli paste & salt. Mix well.
Reduce the heat. Add cottage cheese & toss such that the paneer is well coated with the sauces.
Chilli Paneer is now ready. Transfer it to a bowl.
Garnish with spring onions. Serve hot immediately.

Tips:
If you want to serve as a side dish along with rice or noodles, mix 1 tbsp of corn starch in 1/2 cup of water/vegetable stock till smooth. Add the corn starch mixture after step # 7 & cook on high heat, stirring till the sauce is thick enough to coat the Cottage Cheese & the vegetables.

Baked Spiced Chickpeas

Are you snack-addicted but weight-obsessed? Not to worry, Baked Spiced Chickpeas to the rescue! This tangy, yummy, crunchy, munchy fun snack hits the mark perfectly in fulfilling your snack cravings with a nutritious, guilt-free food that would make your health examiner proud. These delicious golden-brown, spice-coated pearls are great for snacking anytime & anywhere, & super-addictive too! Satisfy those hunger pangs between meals, have them in the evening with a cuppa tea or coffee, serve them in parties or on game days, or take them along for an outing on picnics or road trips.

Baked Spiced Chickpeas have a simple & effortless preparation - it takes less than an hour between the time you dream of making them and popping them into your mouth. Another great thing about these delicious crunchies is that they can be stored in an airtight container for a few days, so you can prepare them in batches & consume at will. If you are still not ready to throw out that chips packet (really?), then consider the health benefits - chickpeas are a great source of protein and dietary fibers, and very low in saturated fats & cholesterol. I could go on extolling the virtues of this great snack, but it seems that I have run out of this "fun"chy snack - you didn't think I could be writing about them without resisting the urge to snack on these delicious munchies ;) Time for me to make some more, & time for you to make some too ... happy munching :)

BAKED CHICKPEAS RECIPE

Ingredients:

1 cup Dry Chickpeas / Garbanzo beans (Kabuli Chana), see Tip #1

1 tbsp fresh Lemon Juice

1 1/2 tbsp Olive Oil

1 tsp Sugar

1/2 tsp Ginger Powder

1 1/2 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Garam Masala; see tip #4

1/4 tsp ground Black Pepper

1 tsp Cayenne Pepper (Red Chilli Powder), or to taste

Salt to taste

How to make Baked Chickpeas (Kabuli Chana Namkeen)

Soak the chickpeas overnight in 3 cups of water. Drain the water. Pressure cook the chickpeas with 3 cups of water & salt until the chickpeas are soft but still retain their shape.
Drain and rinse the chickpeas. Place the chickpeas on a clean kitchen towel and pat them gently with another clean kitchen towel until they are completely dry (Remove as much moisture as possible to achieve maximum crunch). Let the chickpeas air-dry for half an hour.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
In a small bowl, add sugar, ginger powder, cumin powder, coriander powder, garam masala, black pepper, salt & cayenne pepper. Mix & keep aside.
In a large bowl add dry chickpeas. Drizzle oil & lemon juice. Mix well. Sprinkle spice mixture over the chickpeas & toss until all the chickpeas are evenly coated with the spices.
Spread the chickpea mixture in a single layer on the prepared baking sheet.
Bake for 45-50 minutes or until the chickpeas are dark brown in spots, almost crunchy, and have shrunk quite a bit. Stir the chickpeas halfway through the baking time with a wooden spoon. Watch chickpeas in the last few minutes carefully to avoid burning.
Cool to room temperature before serving.
Store in an airtight container & enjoy :)

TIPS:

You can also use canned chickpeas, in which case skip step #1 mentioned above.
The chickpeas may appear slightly soft after baking. Do not overcook as the chickpeas will eventually harden & become crunchier & more crispy after cooling to room temperature .
If you do not like spicy chickpeas, reduce or omit cayenne pepper.
All the above spices are easily available in any Indian Grocery Store.

Vegetable Cutlets

Vegetable Cutlets are scrumptious, flavorful patties made of a mixture of veggies and spices coated with bread crumbs and shallow-fried into gorgeous-looking golden-brown patties. The bread crumbs provide a crispy outer layer that thoroughly complements the soft, succulent inside filling made of potatoes, beans, carrots, peas, creating a tempting combination that is both delicious and nutritious. In addition, my recipe bestows a zingy, punchy savoriness to the cutlet, and would leave you wondering what you've been missing all these years :)

These appetizing Vegetable Cutlets are quick and easy to make, and can be enjoyed steaming-hot on their own with tomato ketchup or with Green Chutney (Cilantro-Mint Dipping Sauce), or packed in a bun and consumed as a veggie burger. They are the perfect snack for chilly & rainy days, and best enjoyed with a hot cuppa tea or coffee as you bite into their lip-smacking goodness. Kids love them too, so they are great for getting kids to get their daily diet of veggies. So if you have a bag of potatoes at home & veggies lying around in your fridge, it's time to get busy :)

VEGETABLE CUTLETS RECIPE

Makes : 8 Pcs

Ingredients:

2 large-size Potatoes; peeled & boiled

1/4 cup Green Peas (fresh or frozen); blanched & coarsely mashed

8 French Beans; ends trimmed, chopped

1/3 cup chopped Carrot; peeled

1" fresh Ginger; peeled & minced

1/3 cup finely chopped Onion

3-4 Serrano Green Chillies or to taste; destemmed & finely chopped

2 tbsp finely chopped fresh Cilantro (Coriander) leaves
Salt to taste

1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste; optional

1 tsp fresh Lemon juice

2 tbsp Bread Crumbs

1/2 cup Bread Crumbs for coating

2 tbsp All-Purpose Flour (Maida)

Water
Oil as required

How to make Vegetable Cutlets

Boil the veggies (carrots & beans) with enough water until soft. Drain the water thoroughly. Let the veggies cool down. Squeeze the veggies with your hands to remove the excess water. Mash the veggies coarsely & keep aside.
Once the boiled potatoes have cooled down, mash them well in a large bowl.
Add the veggies, peas, ginger, onion, cayenne pepper, cilantro leaves, green chillies, lemon juice & 2 tbsp bread crumbs to the mashed potatoes. Mix them well. Add salt & mix again.
Divide the mixture into equal portions and form into balls. Take a ball in your palm, gently flatten the ball into a round patty. Keep aside. Repeat the same procedure with the remaining balls.
In a separate bowl, mix all-purpose flour with enough water to make a thin paste. Ensure there are no lumps. Keep aside.
Spread the 1/2 cup breadcrumbs on a plate.
Dip a patty in the all-purpose flour paste. Quickly take it out & roll it in the breadcrumbs such that all sides get evenly coated. Keep it aside in a separate plate. Repeat the same procedure with the remaining patties.
Heat 2 tbsp oil in a non-stick pan on medium heat. Shallow-fry the patties 3-4 at a time till both sides turn golden in color. Drain on absorbent paper. Add more oil to pan if necessary.
Serve hot with tomato ketchup or Green Chutney.

TIPS:

You can deep-fry the patties if you are making in bulk as it saves time. Also, deep-frying gives a better look to the patties as it uniformly cooks the outer layer.
If you like eggs, you can use beaten egg instead of all-purpose flour paste.
You can form the patties into different shapes - such as oval shape or heart shape.

Baked Spiced Cauliflower

Baked Cauliflower is a savory, delectable, tangy dish that transforms the bland cauliflower into a flavorful, exotic delicacy. It is amazing how the quick and simple process of adding the right seasoning and spices and baking for a few minutes yields such an appetizing outcome. The dry spices find their way into every nook & cranny of the Cauliflower florets and cling onto the baked golden florets like little brown specks of gold, simultaneously soaking into the entire dish but also standing out in their full glory. This creates a magical effect that is reflected in the sophisticated looks of the dish as well as in the superlative, scrumptious taste of the Baked Cauliflower that you will feel in every bite of this delicacy as mildly crunchy yet delicately soft floret is swallowed, leaving behind a flavorful after-taste in the mouth that lingers on long after the entire dish is consumed.

Owing to their great taste & exquisite looks, Baked Cauliflower can be used as a delectable, somewhat-filling snack with a cuppa tea or coffee, as a sophisticated side dish at the dinner table or at parties, or even as entrees - they pair up really well with Indian flatbreads such as Parathas. In whatever manner you choose to serve this dish, make sure to keep a bowl of Cilantro-Mint Chutney alongside - the piquant taste of the Cilantro-Mint Chutney perfectly complements the spicy flavors of the Baked Cauliflower and quadruples the taste. So if you always looked away from the cauliflower pining away in a corner of your fridge when you were wondering what to cook for dinner, now you don't need to ... try this delicious Baked Cauliflower dish and make Cauliflower you new best veggie buddy :)

BAKED SPICED CAULIFLOWER RECIPE

SERVES : 2-3

INGREDIENTS:
1 head Cauliflower; cut into bite-size florets
2-3 tbsp Olive Oil
1 tsp Salt, or to taste
½ tsp ground Black Pepper
½ tsp Cayenne Pepper (Red Chilli Powder), or to taste; optional
½ tsp Turmeric Powder
1 tsp Cumin Powder
½ tsp Garam Masala Powder; see tips
½ tsp Dry Ginger Powder
1½ tsp Dry Mango Powder (Amchur) or 2 tsp fresh Lemon juice; see tips
1 tbsp chopped fresh Cilantro (Coriander) leaves or Parsley

Lemon wedges for serving

How to make Roasted Cauliflower with Indian Spices

Preheat the oven to 400 degrees F and place the rack in the centre of the oven. Line a baking sheet with foil or parchment.
In a large bowl, add the cauliflower. Drizzle oil over the florets & toss to coat. Sprinkle the seasonings (including the lemon juice) over the florets. Using your hands, gently toss to coat such that every individual floret is coated evenly with spices.
Spread the cauliflower pieces onto the baking sheet in a single layer. Bake for 30 to 35 minutes or until the stems are tender, and the edges are browned. Turn the cauliflower florets midway through roasting.
Remove from oven. Adjust the seasoning as per your taste.
Transfer to a serving bowl. Sprinkle chopped cilantro/parsley. Serve hot with lemon wedges & cilantro-mint chutney or as a side dish.

Tips:

Roasted Makhana (Savory Roasted Fox nuts)

Roasted "Makhana" (fox nut) is a savory, exotic, crunchy, zestful snack comprising of lightly roasted and seasoned Makhana that is irresistibly delicious and addictive - once you begin popping one of these light, puffed marble-sized balls into your mouth, it is hard to stop till your hand is scraping the bottom of the snack jar. Roasted Makhana is similar in shape, texture and crunchiness to popcorn, but the similarity ends there - these little airy gems are more crunchy, more perky and much more healthier than the calorie-rich popcorn. In fact, Makhana is rich in nutrition and loaded with proteins, vitamin B, and many minerals including calcium, iron & phosphorous. You can enjoy this crunchy snack it with a cuppa or pop a couple in your mouth to fill those hunger pangs in-between meals.

The roasted Makhana can be rustled up in a jiffy - its preparation is super-easy with the most basic of ingredients. And the tasty output of your minimal efforts will last for as long as 2-3 weeks (if you have the will to resist their temptation), just make sure to keep it in an airtight jar to retain its crunchiness. For those who have never heard of it before, the Makhana (fox nut) is quite popular in large regions of Asia and has a history that dates back centuries - it is used as a food offering for the Gods during religious ceremonies in India, and is used in medicines in China. So next time you want to curl up on the couch to watch your favorite TV show, snack on these little healthy tit-bits knowing that you can enjoy them without any calorie-related feeling of guilt :)

SAVORY ROASTED MAKHANA (FOX NUTS) RECIPE

Ingredients:

100 g (3.5 oz) Foxnuts (Phool Makhana); easily available in Indian Grocery Stores

1 tsp Black Salt or to taste

1/8 tsp Cayenne Pepper ( Red Chilli Powder), optional

Freshly ground Black Pepper, to taste

1 tbsp Oil

How to make Savory Roasted Makhana

Heat oil in a non-stick pan on medium heat.
Lower the heat & add salt, cayenne pepper & black pepper. Mix & quickly add the foxnuts & roast for 8-10 minutes or till crispy & crunchy. Remove from the heat.
Allow to cool to room temperature and then store in an air tight container.

Zucchini Fritters (Eggless)

Zucchini fritters are scrumptious, delectable, mouth-watering delights with a crispy exterior and warm, succulent tenderness on the inside. It is amazing how a mild veggie like Zucchini can transform into a zesty snack that even kids love to devour en masse. In addition to their delicious taste, these fritters are on the healthier side as these are not deep-fried & Zucchini is low in cholestrol and a good source of protein, vitamin A, dietary fibers & minerals. Also, my recipe is a healthier, guilt-free version as it does not contain eggs or cheese. I love to nibble on these fritters when there is chill in the air, as they have a delicious way of spreading warmth inside one's system. Serve them with sour cream or with Cilantro-Mint Chutney, and enjoy the pleasure of watching them disappear from the plate in the blink of an eye :)

ZUCCHINI FRITTERS RECIPE

Makes : 8 Pcs

Ingredients:
3 medium-size Zucchini; ends trimmed
1-2 Garlic cloves; peeled & minced
3 Green Onions; minced
2 Green chillies or to taste; destemmed & finely chopped
½ cup All-purpose Flour (Maida)
2 tbsp Corn Starch/Corn Flour
2 tbsp chopped fresh Basil leaves or Cilantro (Coriander) leaves
2 tsp freshly grated Lemon zest
Salt to taste
1/8 tsp Black Pepper Powder
2-3 tbsp Olive Oil
Lemon wedges, for serving

How to make Zucchini Fritters

Grate the zucchini on the large holes of a box grater, or in a food processor using the shredding blade.
In a large bowl, toss zucchini with 1 tsp salt and set aside for 10 minutes. Then, squeeze all of the excess liquid out of the zucchini with your hands.
Return the dried zucchini to the bowl. Mix green onions, garlic, green chillies, basil, lemon zest, salt (taste the zucchini before adding) & black pepper. Sprinkle the corn starch & all-purpose flour over the mixture & mix until uniformly incorporated.
Heat 2 tbsp of olive oil in a large non-stick skillet/Tava over medium heat.
Drop 2 tbsp of the zucchini mixture onto the skillet. Do not overcrowd the skillet, cook in batches. Lightly press the batter with the back of your spatula. Cook fritters until the edges underneath turn golden brown, takes about 2-3 minutes. Flip the fritters & fry until its golden-brown underneath as well.
Drain on absorbent paper. Repeat process with remaining batter, adding more oil to skillet/tava if necessary.
Serve with lemon wedges & Cilantro-Mint Chutney.

Molten Chocolate Lava Cake

Molten Chocolate Lava Cake - yummmmm! Even the name of this delicious dessert oozes of sweet, ambrosial, warm chocolate-filled decadence. The enticing dark-brown outer cake layer hides a treasure of hot, gooey chocolate filling that oozes out as a river of molten chocolate as you break the cake. This delectable chocolate temptation is combined with ice-cream/whipped cream along with strawberries/raspberries and served as an exquisite dessert in high-end restaurants. And rightfully so, for it is a gourmet's delight - one bite of this delectable dessert is sure to infuse warm, sweet mellowness that will spread through your senses & transport you straight to chocolate heaven!

Best served hot straight from the oven, these delicious cakes are quick to make, and once you know the correct preparation style you will see that they are not so hard to bake at home. Fortunately for you, I have done the hard work of figuring out the right preparation style through multiple attempts :) I perfected my composition after trying out multiple recipes on the great internet, and finding all of them lacking in one thing or other - no molten chocolate flowing out, crust too hard, too eggy, incomplete recipes, the list goes on...

You will feel like a proud master baker once you have delivered this culinary pièce de résistance to the dining table - and make sure to practice your bow and your "oh-it-was-nothing" words as you receive the tons of accolades that are sure to come your way from your amazed & grateful family & friends. After all, who can resist the temptation of intense bitter-sweet chocolate flavors blending with warm, moist cake? Why would anyone even want to resist? So go ahead and try it out, and bring your chocolate fantasies to life :)

MOLTEN CHOCOLATE LAVA CAKE RECIPE

Serves : 4

Ingredients:
1 stick (4 oz) unsalted Butter
2 tbsp All purpose Flour (Maida)
6 ounces Bitter-sweet Baking Chocolate (see tip #2)
2 Eggs
2 Egg yolks
1/3 cup Sugar
1 tsp Pure Vanilla extract
A pinch of Salt
2 tbsp powdered Sugar / Confectioners sugar for dusting

How to make Molten Chocolate Lava Cake

Preheat oven to 400 degrees F. Generously butter & lightly flour four 5.5-ounce ramekins or custard cups.
Place butter & baking chocolate into a large microwave-safe bowl & microwave for 1 minute. Stir until butter and chocolate are smooth.
In a medium bowl, beat the eggs, egg yolks, sugar, vanilla extract and salt until thick, pale & fluffy.
With a wire whisk gently fold the egg mixture into the chocolate mixture, just until incorporated. Sift the flour into the chocolate mixture then stir until just combined. Do not over-mix or the batter will deflate.
Spoon the batter equally into the prepared ramekins & place them on a baking sheet. Bake at 400 degrees F for 11-12 minutes or until the sides are set but center is still soft (not jiggly)
Let the cakes cool for 2 minutes, then place an inverted plate on top of each ramekin. Carefully turn it over & unmold the cakes gently onto the serving plates. Sprinkle the top of each cake with confectioners sugar. Serve immediately along with a dollop of vanilla ice cream / whipped cream & berries.

Tips:

You can prepare the chocolate mixture a couple of hours in advance of serving. Place the prepared mixture into ramekins, cover ramekins with plastic wrap, and refrigerate. Bake just before serving - the refrigerated batter may take an extra minute or two to bake.
If you do not like the taste of Bitter-sweet Chocolate, you may substitute it with Semi-sweet Chocolate.

Vegetable Biryani (Hyderabadi)

Vegetable Biryani (Hyderabadi) is an aromatic, scrumptious, royal dish fit for kings - literally! And it is indeed the undisputed king of rice dishes - in no other preparation across the world do rice & veggies blend into a such a perfect medley of delectable flavors and appetite-inducing aroma as they do in the Vegetable Biryani. Its heavenly taste, enticing fragrance and great looks have made it one of the most sought after rice dishes in Indian restaurants and parties and spread its fame across India & around the world. This culinary delight has its origins in the royal kitchens of the Mughal Kings of Hyderabad (a city in India), and most certainly, only a royal chef could have invented this sumptuous treat!

Preparing the authentic Hyderabadi Vegetable Biryani is a labor of love - it is a multi-step process where the rice and veggies are first cooked partially and separately in their own spices, then combined as layers and fully cooked with steam, and finally mixed together in a delectable blend of flavors and served piping-hot with mouth-watering fragrances rising from the dish. The method of cooking with steam is known as Dum Pukht - a highly refined & ancient cooking technique that originated in Persia. The food is cooked in a sealed container on a low flame, such that the steam is trapped inside the container and cooks the ingredients. Not only does this method infuse the full flavors of the spices in the dish, but it also ensures that the nutrients are retained.

I have kept the recipe & preparation as authentic as possible in my recipe, but simpler and healthier by eliminating the calorie-rich dry fruits (cashews) and ghee (clarified butter). So, if you ever wondered what kings and queens feasted upon, now that secret is within your grasp. It's time to prepare this regal dish, take a mouthful, and feel like royalty :)

VEGETABLE BIRYANI RECIPE

Serves : 2

Ingredients:

For the Rice:

3 Cloves

1 Cinnamon

2 Green Cardamoms

1 Black Cardamom

½ tsp oil

Salt to taste

1 cup long-grained Rice (Basmati Rice)

For the Vegetables:

½ cup cubed Red Bell Pepper; cut into 1" pieces

½ cup cubed Green Bell Pepper; cut into 1" pieces

8 Cauliflower Florets

½ cup 1" pieces of French Beans

½ cup 1" pieces of Carrot; peeled

1/4 cup Green peas; fresh or frozen

1 medium-size Tomato; cut into big pieces
½ tbsp fresh Ginger Paste
½ tbsp fresh Garlic Paste

1 tbsp Oil

1 tsp Cumin Seeds

1 Cinnamon

5 Cloves

4 Green Cardamoms

1 Bay Leaf

½ tsp Turmeric Powder

½ tsp Cayenne Pepper (Red Chilli Powder), or to taste

4-5 Serrano Green Chillies paste, or to taste

½ cup Yogurt; smoothened

2 tsp fresh Lemon Juice

1/4 cup fresh chopped Cilantro (Coriander) Leaves

1/4 cup fresh chopped Mint Leaves

1/4 tsp Saffron dissolved in 2 tbsp of warm milk; optional (See Tip # 1)

For frying:

1 cup thinly sliced Onions

Oil for deep frying

For garnishing:

2 tbsp fresh chopped Cilantro (Coriander) Leaves

How to make Vegetable Biryani

Preparing the Rice:

Rinse the rice till the water runs clear. Soak the rice in 2 cups of water for at least 30 minutes. Drain.
Boil 4 cups of water in a large saucepan. Add rice and all the remaining ingredients mentioned in the "For the Rice" section. Cook the rice till its ¾th done. Each grain of the cooked rice should be separate. Drain the rice in colander & cool. Keep aside.

Frying the onions:
Heat enough oil in a pan on medium-high heat. Fry the sliced onions until golden brown. Drain on absorbent paper. Keep aside.

Preparing the vegetables:

Heat oil in a deep non-stick saucepan on medium heat. Add cumin seeds, cinnamon, cloves, green cardamoms & bay leaf. Saute for 10 seconds.
Add ginger & garlic paste.Saute for 15-20 seconds.
Add all the vegetables (except the tomatoes) & salt. Mix. Cover & cook for 2 minutes.
Add turmeric powder, cayenne pepper, green chilli paste, lemon juice & tomatoes. Mix well. Lower the heat.
Add yogurt, cilantro & mint leaves. Reserve 1/4 of the fried onions for garnishing, & crush the remaining fried onions with your hand & sprinkle over the yogurt mixture. Mix.
Add the cooked rice on top of this mixture/masala, DON'T MIX IT as yet. Sprinkle saffron-flavored milk on the rice. Again, don't mix! Cover the pan tightly with a lid. Remove from heat. Keep aside.
Heat a griddle/tava on medium heat. Once heated, place the rice-vegetable mixture saucepan on top of the griddle/tava and let it sit for 30 minutes on very low heat. This is done to avoid the bottom contents from getting burnt.
Turn off the heat & let the biryani sit for 10 minutes, covered. Mix the rice gently with the vegetables.
Transfer to a serving dish. Garnish with chopped cilantro leaves & fried onions. Serve hot with pickle or Cucumber-Mint Raita.

Tips:

Saffron adds color to the Biryani, and may be substitued with yellow color.
You may remove the whole spices (Cinnamon, green cardamoms, black cardamom, bay leaf, cloves) from the Biryani before serving.
If the lid is not too tight, cover the mouth of the pot with a clean, thick, damp cloth. Then put the lid tightly on it.
If you wish to give the dish a more royal look (good for parties), add 10-12 pieces of Cashew nuts and/or 1 tsp of Raisins by shallow-frying the cashews & raisins till golden-brown and sprinkling them on the prepared dish as garnishing. I generally avoid adding these due to their high calorie count.

Green Chana Chaat (Green Chickpea Salad)

Green Chana Chaat (aka Green Chickpea Salad) is a mouth-watering, tongue-tickling, super healthy salad with tangy and spicy flavors. When mixed in the right measure, the boiled green Chana (Green chickpeas) perfectly tempers the intense tanginess of the lime juice and spices to create a scrumptious salad that delights the senses. Besides being served as a delicious salad, you can also enjoy Green Chana Chaat as a healthy, light and refreshing snack. In fact, Green Chana Chaat is a really popular street-side snack in India, and road-side vendors selling this delicious concoction is a common sight on almost all train platforms and even on trains in India.

Green Chana Chaat is really quick & easy to make, and Green chickpeas are loaded with health benefits - rich in low-fat protein, high in dietary fibers, high in calcium & iron, and do not contain any trans or saturated fats. In sum, a great-tasting and healthy salad .....time for you to try a spoonful and savor the tanginess :)

GREEN CHANA CHAAT (Green Chickpea Salad) RECIPE

Serves : 2-3

Ingredients:

1 cup Dried Green Chickpeas (Hara Chana), see Tips; washed & soaked overnight in 3 cups of water

3/4 cup finely chopped Red Onion

1/2 cup finely chopped Tomato

3 Serrano Green Chillies or to taste; destemmed & finely chopped

2 tbsp fresh finely chopped Cilantro (Coriander) Leaves

Salt to taste

1/2 tsp Cayenne Pepper (Red Chilli powder), or to taste

Black salt to taste

1 1/2 tsp Roasted Cumin Powder

1 1/2 tsp Chaat Masala

1 tbsp fresh Lemon Juice, or to taste

How to make Hara Chana Chaat

In a pressure cooker, add soaked green chickpeas, 3 cups of water & salt to taste. Cook for 2-3 whistles or till done. Remove the lid once the pressure/steam has subsided completely. Drain the water.
Transfer the cooked peas to a large bowl. Add all the remaining ingredients & mix well. Adjust seasoning to your taste.
Serve immediately.

Tips:

Dried Green Chick peas are available in Indian Grocery Stores.

Masala Mushroom (Khumb)

Masala Mushroom (aka Masala Khumb) is an appetizing, irresistible, savory dish made of button mushrooms stir-fried in flavorful spices. It is amongst the most popular mushroom-based Indian dishes, and is a featured menu item in many North Indian restaurants. This dish is usually consumed along with any Indian flatbread - Roti, Paratha, Naan.

My recipe of Masala Mushroom utilizes very few ingredients and has simple cooking instructions - making it a real time-saver in the kitchen and a finger-licking dish on the dinner table. This preparation style of Masala Mushroom makes it a real treat for mushroom lovers - since there is no curry or exorbitant number of other ingredients to suppress the unique taste of mushrooms. Besides this, mushrooms have a load of health benefits - in addition to being low in calories & rich in minerals & anti-oxidants, mushrooms prevent heart diseases, boost the immune system to fight diseases, and even reduce the risk of developing breast cancer. So wait no more - roll up your sleeves, stir up some Masala Mushroom, bring out your favorite Indian flatbread, & dig in :)

MASALA MUSHROOM (KHUMB) RECIPE

Serves : 2 - 3

Ingredients:

230 grams fresh White Mushrooms; washed & sliced

2 medium-size Onions; thinly sliced
3 medium-size Tomatoes; pureed
1/2 tbsp fresh Garlic paste

1 tbsp fresh Ginger paste
1 tsp Cumin seeds

Salt to taste

1 tbsp Oil

2 tbsp chopped fresh Cilantro (Coriander) Leaves

For dry-roasting & pounding:
1 tbsp Coriander seeds
3 dried Red Chillies, or to taste

How to make Masala Mushrooms

Heat a non-stick pan on medium heat. Add dried red chillies & coriander seeds. Dry-roast for 1-2 minutes or till fragrant while stirring constantly. Remove the pan from heat. Once the spices cool down, pound them coarsely using a mortar & pestle. Keep aside.
Heat oil in a non-stick pan on medium heat. Add the cumin seeds. Once the cumin seeds begin to change color, add garlic paste & sauté for 15 seconds.
Add onions & ginger paste. Sauté till the onions are translucent.
Add the pounded spices & sauté for 2 minutes.
Add the tomato purée & salt. Sauté till the oil separates from the tomato-onion mixture.
Add the mushrooms and cook while stirring gently for 7-8 minutes or till the mushrooms are cooked. Adjust seasoning to your taste.
Transfer it to a serving bowl. Garnish with cilantro leaves. Serve hot with parathas, rotis or naan.

Bharwan Mirch (Stuffed Chilli Peppers)

Bharwan Mirch (Stuffed Chilli Peppers) are a spicy food lover's dream. So you lit the fire in the fireplace, put on a few sweaters, sipped some tea but can't shake off the cold. Well, its time to prepare some of these fiery and mouth-wateringly delicious peppers. Remember those cartoons of Donald Duck running around with his mouth on fire & smoke coming out of his ears - I bet its because he took a bite of one of these bad boys :)

Stuffed Chilli Peppers are quick & easy to prepare with really basic ingredients, and I also really like that they are not deep-fried. A lesser-known known fact of Jalapeno peppers is their tremendous health benefits - these peppers are loaded with Vitamin C, fight migraines and sinus headaches, prevent sinusitis and relieve congestion, help to burn fat, lower blood pressure, help protect the heart, and even prevent prostate cancer. Wow, they seem to be more medicinal than a prescription drug.

Stuffed Chilli Peppers are a great side dish for accompanying the main dish along with roti or steamed rice, or (if you are feeling lazy) you can serve them as a complete meal along with paratha (Indian flatbread) & yogurt. Still shivering from the cold? Time to get up & make some Stuffed Chilli Peppers ... oh, & keep a lot of yogurt on the side to douse those flames inside your system :)

Bharwan Mirch (Stuffed Chilli Peppers) Recipe

Makes : 6 pcs

Ingredients:

6 Large Jalapeno Peppers

2 medium-size Onions; peeled & grated

1 1/2 tbsp Coriander powder

1 tbsp Dry Mango Powder (Amchur)

1/8 tsp Asafoetida

2 tsp Fennel Powder

1 tsp Garam Masala Powder

1/2 tsp Turmeric Powder

Salt to taste

1 tbsp + 1 tbsp Oil

How to make Stuffed Chilli Peppers

Wash & pat the Jalapeno Peppers dry. Slit the peppers on one side & remove its seeds and membrane. Keep aside.
Heat 1 tbsp oil in a non-stick pan on medium heat. Add grated onions & saute till light brown in color.
Add all the spices & saute for another 2 minutes.
Remove the onion mixture from heat & set aside to cool.
Stuff the onion mixture into the peppers carefully. Make sure that you don’t break the peppers while stuffing.
Heat 1 tbsp oil in a frying pan. Carefully place the peppers in the pan. Cover & cook on low heat till the outer skin of the peppers is blistered while turning over occasionally on all sides. Takes about 10-12 minutes to cook.
Serve with parathas or as a side dish with roti or rice.