Month: May 2020

Eggless Gnocchi

Fast Food

If we talk about Italian food Pasta ranks 1st for me. If it’s pesto or gnocchi you won me there. You do not find gnocchi on the menu in most of the Italian Restaurants and if you do find they do a poor job. Gnocchi is the easiest pasta and these dumpling were made of flour and breadcrumbs before adding flour and eggs it is said. After 4 long years I remade gnocchi and absolutely loved it since all this while I was lost in the readymade pasta packets.

I served it with some Focaccia

Need –

  • Starchy Potatoes – 2
  • Flour – 1 cup
  • Salt
  • Bruschetta spice mix – 1 tbsp
  • Butter – 2 tbsp
  • Olive oil- 1 tsp
  • Garlic – 1 pod crushed (optional)
  • Sage leaves – few
  • Pepper – 1 tsp
  • Salt

Process –

  • Boil the potatoes or bake till soft.
  • Grate the potatoes or use a potato ricer if you have one. Do not mash because you may end up with big lumps.
  • Mix flour , salt , and the spice mix. Do not knead it just gently fold everything together.
  • Now cut the dough into 3/4 parts and roll it long little thin snake and cut into small pieces. Dust with flour.
  • You could shape them if you own a gnocchi board to use the backside of the fork and roll it to form ridges. If you find it difficult just use the fork to press gently to get the impression.
  • Bring a big pot of water to boil with salt. slowly drop these dumplings and wait for a minute or two till they float. Spoon them out and remove the excess water.
  • In a pan heat the butter and olive oil. When the butter gets a brown shade add the garlic and sage. Let the sage get crispy . Now add the gnocchi and let it sit undisturbed for 2 minutes till caramelised and toss to brown the other side too. Add salt , pepper and toss to serve.

Indori Poha

Snack

Poha is a favourite breakfast in the West of India. It is made with flattened rice flakes and sautéed with spices and onion and served with hot tea or jalebi. There are two varieties of Poha that is available. Maharashtrian poha is different from Indori Poha. The spices added are different in Indori than Maharshtrian. It needs a special masala called ‘jeeravan’. The major difference is it is served with Jalebi a classic combo. This time I did not make jalebi, so maybe when I make jalebi I should make poha as well !

Need –

To make Jeeravan masala

-1 tsp – coriander seeds , jeera

-1/2 tsp – fennel seeds, ajwain , dry ginger , amchur , nutmeg

-1 inch cinnamon stick , 4 cloves , 1 bay leaf , 4 dry chilli , salt

  • Thick flat poha – 2 cups
  • Oil – 2 tbsp
  • Peanuts – 2 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 6
  • Potatoes – peeled and cubed
  • Green chilli – 2 chopped
  • Turmeric powder – 1/2 tsp
  • Sugar – 1 tsp
  • Jeeravan masala – 1 tbsp
  • Lemon juice
  • Onion – 1 chopped
  • Salt
  • Sev – handful
  • Coriander – handful

Process –

  • Dry roast all spices mentioned in jeeravan masala and grind it when cool. Wash the poha in a colander and keep aside. too much water will make it mushy.
  • In a pan , heat oil , add mustard seeds , peanuts , curry leaves and chilli.
  • Now add potatoes and sauté till soft . Now add turmeric , sugar , jeeravan masala , poha , salt and toss.
  • Top with chopped onion , sev and coriander.
  • Serve with Jalebi

Sourdough discard Roti

Roti / Flatbread

I have also joined the Sourdough baking marathon after waiting for 3 months and giving in right after the lockdown is getting lifted partially. Though there are so many recipes out there with sourdough crackers and pretzels etc. how can you not try it in Indian cuisine given that the starter is wheat flour 😛 But it resulted in a light sour and extremely soft chapatis that stayed soft till lunch the next day !! And let me tell you “perfect round roti” is overrated. As long as it is cooked it can be eaten.

Need-

  • 2 cups – Aata (Wheat flour)
  • 1-2 tbsp – sourdough discard (non fed)
  • Water 1/2 a cup .

Process –

  • Mix the aata and discard. Now knead well by adding water slowly or sprinkling every time you add water. Kneed it into a soft pliable dough. Rest it for 15 minutes.
  • Now heat a iron flat pan or nonstick , make small balls out of the dough.
  • Dust each roll and flatten using a rolling pin. Keep dusting with flour till you have rolled it out thin.
  • Remove excess fouls if any and place on the pan. Wait till you see small bubbles appear on the side facing the pan, now turn and cook the other side. It will puff nicely . Avoid flipping continuously as this will make it hard. The key is to turn it only once.
  • Add oil or ghee on both sides and serve.

Bombay Bhel

Fast Food

It is said Bombay is not a a city but an emotion. Bombay is know for it amazing street food and bhel is one such. You will always find a vendor in every area of residence or of work. The speed at which they mix it in a paper cone is amaze that even Masterchef cannot match such skills. Though you will find various on this bhel like Jhalmuri in Calcutta but this Bombay bhel is legit. You get either sukha bhel (Dry bhel) or Gila Bhel (Wet). The latter is dunked in the chutney.

Need –

  • Rice puffs – 2 cups
  • Roasted Makhna(lotus seeds) – 1 cup
  • Boiled potato – 2 cubed
  • Onion – 1 chopped
  • Tomato – 1 chopped
  • Green chilli – 1 chopped (optional)
  • Sonth/Date chutney
  • Green/Hari chutney
  • Peanuts – 2 tbsp roasted
  • Sev – 2 handful
  • Roasted jeera powder- 1 tsp
  • Chilli powder – 1/2 tsp
  • Chat Masala + Amchut – 1 tsp
  • Coriander leaves – handful
  • Raw mango – 2 tbsp – chopped (if available)

Process

  • Mix everything and top with extra sev and coriander leaves.
  • Serve with papdi if you have.
  • For such bhel miss th chutney and add lemon juice instead and toss.

Chai Kulfi

Dessert

India is a land known for its sweet. You could say – “Give us milk we will give you a dessert a million ways”. Kulfi is the traditional Indian ice cream sans eggs. It is denser than Ice cream and made with whole milk by reducing it to thicken it and set it earthen pots. It was traditionally flavoured with Malai(cream) , elaichi (cardamom) or Saffron. If you are an Indian you will have fond memories of relishing it irrespective of the weather and running to buy it from the vendor who calls out to you from his cycle by ringing a bell.

This was made on R’s birthday combining two of his favourites chai and kulfi. Chai is tea brewed with milk so it doesn’t need suffix of “tea-latte” .

Need –

  • 2 cups -whole milk
  • 1 tbsp – sugar
  • 1 pinch saffron
  • 2 tbsp – Milk powder
  • 2 cup -milk
  • 1 cup -water
  • 1 tsp sugar
  • 1 tsp – Tea leaves
  • 1/2 tsp tea masala or (3 cardamom pods , 1inch ginger , 2 cloves , 1 inch cinnamon)
  • 1/2 can – condensed milk
  • 2 tbsp fresh cream

Process-

  • Make rabdi by reducing 2 cups milks to 1 cup by simmering. While simmering the milk will release the sugars in it and give it a pink tinge. Now add the sugar and saffron and cook further for 5-10 minutes. Keep aside to cool
  • To make chai , in a pan take 1 cup water, sugar and tea leaves and add the spices. Boil it till the leaves imparts a beautiful colour. Now add the milk, bring to a boil. Strain and keep aside to cool.
  • Now milk the tea , rabdi , condensed milk and fresh cream and mix well. You could use a whisk.
  • Pour in popsicle mould or into disposable small plastic cups. This helped me give a beautiful design to the kulfi. Freeze for 6 hours or till set and serve.
  • I served it with some melted dark chocolate mixed with cream and bourbon.
  • You could use the ice cream sticks to stick in the middle of the cup after pouring the mix in the moulds.

Homemade Pizza

Fast Food

It was R’s birthday and I wanted to do something special for dinner. What better than his favourite pizza my way 😛 This was my first try at making the base at home and Oh Boy it did turn out so well. I still need to work on my flattening techniques but it turned out well for the first try.

Need –

  • For Dough -( 2 cups flour, 3/4 – 1 cup room temperature water , 1 1/2 tsp instant yeast , 1 tsp sugar , 1 tsp salt , 1tbsp Oil)
  • Semolina – 2 tbsp
  • Marinara Sause ( 1 onion chopped + 4 tomatoes crushed + 2 garlic cloves + 1 tsp red chillies flakes + 1 tbsp mixed herbs + salt + Olive oil)
  • Onion – 1 sliced
  • Olives – 10
  • Capsicum – 1 – sliced
  • Baby corn or American corn
  • Mix of Salt + pepper -1 tbsp
  • Cheese- (Mozzarella or Block cheese)

Process –

  • For the dough mix everything in a stand mix with dough hook or using a spatula by hand. Add water slowly. If it becomes sticky then add little flour. Avoid adding salt on top of yeast as it will kill the bacteria. Apply oil to the dough and rest it for 1-2 hours by covering using cling wrap or kitchen towel.
  • If you are in a hurry you can skip resting.
  • After resting divide the dough into 2 without kneading again.
  • If you are talented use your hands to flatten it like a pizza base. If you are like me, use a rolling pin to flatten a bit and then use hands to spread it. poke few holes using a fork.
  • Spread the semolina and place the base. Apply the marinara sauce.
  • Add the vegetables and sprinkle salt+ pepper. Add the cheese.
  • Bake in a preheated oven at 200 C for 10-12 minutes or in the pizza mode if you have .
  • You may skip the yeast , the pizza will still turn out well.

Asian flavoured Quinoa

Grains, Uncategorized

I was bored of salads , rice and roti. I wanted to make something in 10 minutes and get out of the kitchen in the heat and bored of cooking everyday twice a day during this lockdown and other multiple munchies ! So I used up all the sauces in my pantry and the only 2 vegetables left in my fridge and whipped this up. To my surprise it did indeed taste well.

Need –

  • Quinoa – 1 cup – cooked
  • Carrot – 1/2 – peeled into ribbons or cut into strips
  • Capsicum – 1 – strips
  • Corn- 1 small cup
  • Water – 4 tbsp
  • Peanut butter – 1 tsp
  • Soy sauce – 1 tsp
  • Chilli sauce – 1 tsp
  • ACV – 1/2 tsp
  • Pepper powder- 1 tsp ( adjust according to your spice tolerance )
  • Salt

Process –

  • In a pan sauté the vegetables with little oil till they are tender. Add quinoa and mix. Add salt and pepper.
  • Mix the wet ingredients with water and pour in the quinoa and give a quick mix.
  • Keep a little longer if you need crispy quinoa in the bottom.
  • Feel free to add onions , broccoli or other vegetables.

Midnight Munch

Snack

How many of you are guilty of wanting something to much at night or grabbing whatever you find to much while listening to music or Netflix. What is more fun is when your partner wants to munch along and approves of anything you make. For this all you need is 4 ingredients and 5 minutes of your time.

Need –

  • Bread slices – 6
  • Onion – 1 large – sliced
  • Gochujang paste – 6 tsp
  • Cheese slices – 4

Process –

  • Heat a pan place a slice of bread.
  • Apply 1 tsp gochujan on the slice , top with onion and cheese and cover and cook for 3 minutes till cheese melts
  • Munch on!
  • Replace gochujang with any other form of chilli paste you have or ketchup + japanese/chinese spice mix.

Bread Pakoda

Snack

If rains don’t scream bread pakora and chai I don’t know what will. Every north Indian will relate to this emotion. It takes us back to those times when the evening tea-breaks meant going to a nearby roadside small stall and having “cutting chai” (a 2 sip thick flavourful masala tea) and piping hot pakoras. The bread pakoras are of 2 varieties – one when bread pieces are dipped in chickpea flour and fried and the other with potato stuffing.

Need –

  • Potatoes – 3 – boiled and peeled
  • Onion – 1 – chopped
  • Green chilli – 2- chopped
  • Ginger – 2 inch – chopped or grated
  • Turmeric – 1/2 tsp
  • Salt
  • Mustard seeds – 1 tsp
  • Chana dal – 1/2 tsp
  • Curry leaves – 5 – chopped
  • Jeera – 1/2 tsp
  • Oil – 1 tbsp + for frying
  • Lemon juice- 1 tbsp
  • Bread slices – 8 slices
  • For batter – 1 cup besan
  • Red chilli powder – 1 tsp
  • Salt
  • Hing – 2 big pinch
  • Rice flour – 1 tbsp
  • Water

Process –

  • Grate or mash the boiled potatoes.
  • Heat 1 tbsp oil and temper mustard seeds, jeera , chana dal and curry leaves.
  • Add chilli , ginger , onion , turmeric and sauté , add the potatoes and salt , mix well . Add lemon juice and keep aside.
  • Mix the batter with enough water to keep a thick pouring consistency. Easier way is to check with the back of a spoon if it coats well and stay there. Heat oil for frying.
  • Cut the bread slices into triangles. Take one triangle and place the stuffing in the middle leaving 2 cm gap on all sides. Place the other one over it and pinch all sides together to stick and so that the filling doesn’t come out.
  • Now carefully dip it in the batter to coat all sides. Use a fork to dip if necessary.
  • Fry them in hot oil in medium temperature till nice and crispy and you see brown spots.

Zucchini Kofta in Coconut curry

Dal / Gravy

Koftas as a concept is from Middle East which is meat balls . This travelled to Asia through the trader and everyone now has their own adapted versions of Kofta. Zucchini Koftas are similar to auks Kofta or Malai Koftas. Koftas are deep fried balls made of meat or vegetables and served with a spicy curry. This version here is also my own adapted version. Since I hate frying , I have baked these Koftas.

Need –

  • Zucchini – 1 – large -grated
  • Carrot – grated – handful (optional)
  • Green Chillies – 1
  • Red chilli powder – 1/2 tsp
  • Besan – 1/2 cup or more
  • Rice flour – 2 tbsp
  • Salt
  • Garam masala – 1 tsp
  • Coconut – grated – 1 cup
  • Cream – 1 tsp or Coconut Milk
  • Peanuts – 1 tbsp
  • Coriander – handful
  • Green chilli – 2
  • Jeera – 1 tsp
  • Tamarind – 1 tsp ot 1 tomato
  • Oil

Process –

  • In a bowl take grated Zucchini and carrot , add salt and let it release water. You could choose to add boiled potatoes or paneer as well to this mixture to make it extra tasty and soft.
  • Squeeze the extra water out and reserve to use in the gravy. Now add besan, rice flour , chopped chilli , red chilli powder and garam masala. Mix and shape into ball.
  • Brush with oil and place in a greased pan and bake at 180 degrees c for 25 minutes or till nice and brown and a knife comes clean when pierced through.
  • Grind together the coconut , peanuts , half the coriander , green chilli , jeera and tamarind (or tomato) into a paste.
  • In a pan cook the paste till raw smell goes and thin down with coconut milk or plain milk or water if using cream. Add salt and simmer.
  • Add the koftas and remaining coriander.
  • You could serve with naan or roti.
  • Feel free to add sesame seeds or Khus Khus while making the coconut paste to make to more rich.