Qasedillas

Recipe:-

1.) Chop 1big onion , 4cloves of garlic (finely),corriander leaves.

2.)1small red bell pepper, 1small yellow bell pepper, 1green capsicum (into fine dice).

3.) Chop 2 chicken breast into small cubes and marinate in 2spoons oil, 1tsp chili powder,1tsp Kashmiri chili powder, 1spoon dry garlic powder, 1spoon dry onion powder. 

6.) Hear 2-3spoons oil add onions, bell peppers and toss for few mins add chopped garlic and toss for 5 mins.

7.)Move the vegetable to one side of the pan and add the chicken in the other side of the same pan , keep mixing the chicken until it's cooked well.

8.)Now mix the chicken and the vegetables and toss for 1-2mins. Switch-off gas.  And remove in a bowl , allow to cool. 

9.) Keep gas on slow(very sim), brush oil on a pan , place one tortilla , spread any 2cheese(moserella , cheddar, Parmesan or processed) I have used processed cheese slices and Parmesan powder , then spread chicken mix,chopped corriander leaves,one more layer of 

cheese and place another tortilla on this .

10.) Press it down and cook until the tortilla is crisp.

11.) Cut into 4pieces as shown in picture.

12.)Serve hot with ranch dip.

Baked casserole

Recepie:-

1.) Grate 2large potatoes.

2.) Season with desired spices(mix dry herbs, chili flakes/powder, pepper, salt.... Make about 2-3 table spoons or more and reserve for later use in this recepie  ) 

3.) Butter a bake dish on all sides and base. 

4.) Put and spread the potato mixture. 

5.) Layer with slices of tomatoes.sprinkle seasoning again.

6.) Layer onion ,season again.

7.) Powder or break bread into pieces and layer . Add some more seasoning .

8.) Add a layer of finely chopped mint and corriander leaves.

8.) Beat 5eggs till frothy along with seasoning and pour over the layers in the bake dish.

9.) Add shredded moserella cheese or cheddar cheese .

10.) Sprinkle some panko bread crumbs over it. 

11.) Add cubes of feta cheese (if you have u can add olives sliced or even even 

spinach /mushroom /broccoli/ basil,etc) 

12.) Sprinkle some of the seasoning . 

13.) Bake in a pre heated oven at 200 degrees celus for 30 mins.

14.) Microwave in on hi power for 5 mins.

15.) Serve hot with ketchup.

Note:- If u do not use seasoning at each step the dish will not have much taste as there isn't any other spice in the recepie for taste. 

Grilled Halomi -cheese sandwhich

Recipe:

1.)Slice and grill on a hot griddle (pan) few pieces of halomi cheese taken from the block of cheese.

2.)Slice tomato and onion

3.)Butter the bread, on one slice place the sliced vegs and sprinkle salt ,pepper and then layer the grilled cheese sprinkle add some red chili powder,mixed dry herbs.

4.)Add chopped cilantro/parsley and cover with the other slice.

5.)Serve either as it is or grill .

Veg pizza (using ready made base)

Jhat pat veg pizza (used ready made pizza base)with a sauce 

For sauce :- mix together 

1.)ketchup, 

2.)garlic mayo, 

3.)tiny bit of mustard paste, 

4.)oregano , 

5.)chili powder 

Method:-

1.) apply sauce on the pizza base.

2.)whatever fresh veges available (used onion , tomatoes, black olives , capsicum , golden corn  )

3.)finally cheese ... 

4.)In pre heated oven for 20 mins at 180 degrees C .

5.) cut into quarters and serve hot

Khandvi

Recipe:-

Method:-

1.) 1cup besan (fine variety) 

2.) add to this about 1&1/2 cup butter milk (thick) /Laban (or more if needed)

3.) pinch of haldi, ginger paste , garlic paste(optional) ,green chili paste and salt to taste.

4.) mix well ,no lumps you may wisk it with a stick blender if u wish.

5.) keep on low flame and cook by stiring constantly until it's dry n all liquid is absorbed (gram flour should be cooked )

6.) keep work station ready with couple of steel plate reversed and oiled. 

7.) quickly switch off gas and pour the sticky mass on the oiled surface and spread with the back of a oiled knife or broad spatula to form a thin layer as much as possible.

8.) cut into strips and carefully roll it up.

9.) remove in serving dish .

10.) add to this a tadka made in a spoon full of hot oil ,mustard seeds,red chili bits,curry leaves and hing.

11.) sprinkle fresh grated coconut and a good helping of corriander leaves.

12.) serve hot.

Varition :-

Used store bought multigrain ata and made khandvi using above recipe .

Rava dhokla

Recipe:-

1cup roasted sooji , 1 cup Laban , 1/4 cup besan , 1/4 cup water , fresh ginger paste 1/2tsp , chili crushed 1-2 , 1/4 tsp sugar , salt to taste , mix all the above ingredients n keep for 10 mins , add more water or Laban if it's too dry , 

keep the cooker ready for steaming with ring n  water , just before pouring the batter into a dish add eno 1packet n mix well but with light hands , steam for 15-20 mins without weight (whistle) . 

Once you remove the dhokla from steamer loosen the edges n let it cool , unmould in a plate and pour some sugar dissolved in water (to keep it moist) , 

give tadka of mustard seeds , jeera , red chiles, curry leaves n hing .... 

Garnish with coriander leaves n fresh grated coconut ...

Vegetable crochets

Simple easy n quick crochets ...  

Receipe:- 

1.)blend one cup left over cooked rice with v.little water .

2.)to it add chopped capsicum,grated carrots,corriander leaves few springs chopped,or any boiled veges if available,

3.)red chili powder,haldi ,salt ,garlic powder n  any spices of ur choice 

4.) now add bread crumbs mix well make crochets ...

5.)roll in bread crumbs (I used roasted garlic flavored ,even regular will do)....

6.)deep fry in hot oil n serve hot....

Kerela banana fritters (nandra bale kale phodi)

Recipe:-

1.) peal 3-4 semi ripe kerela banana.

2.) cut into 3-4equal parts,

3.)now slice each part length wise into 3or4 thick slices.

4.) add 1/2tsp salt,1/4tsp haldi,1tbsp (or more) red chili powder, 1/4tsp hing and mix well.

5.) let it rest for half hour or so.

6.) roll in rice flour.(you may mix 1spoon Rava to the flour )

7.) deep fry in hot oil 2-3 mins on each side.

8.) serve hot .

Beetroot dosa n beetroot chutney

Beetroot dosa n beetroot chutney  

Receipe :- For dosa ,mix ragi ,pulp of beetroot,green chili chopped ,grated coconut ,dhaniya Pata , whipped yogurt ,salt n water .... for  rava dosa mix rava,rice powder n maida in 3:1:2 ratio n add green chille ,grated coconut grated,cashew nuts ,grated coconut ,corriander leaves,salt n water mix ....make dosa ....using both batter to get two shades of beetroot n enjoy hot with beetroot chutney .... 

For chutney 

Recipe:-

heat oil add little urid dal,n couple if red chilies ,add chopped beetroots n fry well gring with a small piece of fresh beetroot ,the ready fried mix n fresly grated coconut ...if desired temper with curry leaves,urid dal n one whole red chili

Rava chakuli

Recipe:-

Ingredients :-

1cup chiroti Rava 

2cups water

2cups rice flour 

1tsp red chili powder(more or less as per taste)

1/2tsp haldi powder

1/4tsp ajwain

1/4tsp jeera

1/4 tsp white til 

Salt as per taste

1tbsp butter

Oil for frying

Method :-

1.) mix rice flour with red chili powder, haldi , salt, ajwain, jeera and til and keep aside.

2.) mix rawa and water and cook on a slow flame until it becomes dry and all water is absorbed to form into a homogeneous mass , switch off the gas

3.) add the butter in the rawa mixture when it's hot , stir well .

4.) add the rice powder mix to the rawa slowly n make a dough by mixing slowly while it's still hot , if needed at water by the spoon (mostly no need to add at all)

5.) once the dough is ready keep it covered with cling wrap or damp cloth.

6.) using a chakli press with star nossel plate ,put the dough n make round challis on a plate .

7.) heat oil for frying .

8.) fry 4-5 chakli at a time on a medium to slow flame until it's crisp.

9.) turn sides after 2mins n fry till its golden brown. 

10.) remove using slotted spoon on a kitchen towel .

11.) cool to room temperature and then store in air tight container .

12.) stays good for about a week to ten days. (They won't sit there so long , will jump into the mouth no sooner one sees them ) 

13.) enjoy 

Banana chips

Recipe :-

Ingredients:- 

1.) 1kg chips banana (kerela/nandrabale banana)

2.) 1tsp salt

3.) halfwati water

4.)oil for deep frying  

Method :-

1.)Use chips banana and remove skin (don't use peeler )

2.) heat oil , reduce gas to sim once heated 

3.)slice with a slicer in the thinnest possible way ,Straight into the oil 

4.) then increase the flame slightly once ur done with slicing (do not slice in one spot , keep moving the mandolin)

5.)in 1-2 mins(make sure they are not under cooked nor are they getting discoloured) they will start looking crisp , 

6.) now sprinkle salt water 1-2 tsp n mix , 7.) when it stops spluttering , remove on tissue using slotted spoon .

8.) ready to eat 

Tips :-

 1.) If you feel that it's sticking to one another then slice on a plate n let it dry for some time , until it's not sticky anymore , then fry.  

2.)Try to make chips using fresh banana (avoid storing them in fridge n using later), as fresh ingredients make better chips .

 3.) peel like 1-2 bananas n make it immediately , do not peel them n keep for long time after peeling.

4.) you may sprinkle salt on hot chips to avoid spluttering of oil .

Spicy appo

Ingredients:-

1. Vati urid dal.
2. 1n 1/2 Vati idly rava (even 1:2ratio of urid dal n rice rava gives good taste n texture)
3. 1/2tbsp salt
4. 1tsp oil (to greese the moulds)
5. water to grind the batter.
6. 2-3 green chillies chopped finely (use more or less depending on your spice levels)
7. 1tbsp coriander leaves chopped
8. 1tbsp curry leaves chopped
9. 1medium sized onion chopped finely
10. Pinch of hing
11. 2tsps mustard seeds
12. 2tsps cumin seeds

Method:-

1. Soak urid dal for atleast 6-7 hours in enough water.
2. Soak idly rava seperatly at the same time as the urid dal in enough water (for 1 vati u need atleast 2 to 2n half vati water approxi.)
3. Now discard the water from the urid dal.
4. Grind urid dal in a mixer or grinder till smooth, very finely adding as little water as possible slowly while grinding.
5. Once urid dal is finely ground, add half the idly rava to it without the water and grind again for 1-2 rounds.
6. Remove the batter in a big bowl and mix in the rest of the soaked idly rava and the salt.
7. Give it a good mix using ur hand. 
8. Clean the mixer with little water and add it to the batter ( ensure batter is not too thin in consistancy, if you feel it will become very liquid reserve it to adjust the consistancy after fermenting)
9.  Mix well with hand again.
10. Cover with cling wrap or a tight lid and let it sit in a warm place for about 10 hours to fermant(takes less time in summers and longer in winters)
11. The process of making the batter is same as idly batter using rava idly , so any left over  batter of such idly can me used to make spicy appo like I do. 
12. Chop few green chillies and onions ,coriander leaves n curry leaves, hing and add to batter.
13. Heat appe pan , add little oil in each compartment and sprinkle add little jeera and mustard seeds . Let it crackle.
14. Spoon the batter in the appe pan and cover for 1-2mins and cook on slow flame .
15. Turn the appo using a pointed knife after loosening the edges and cook the other side by drizzling little oil till it is crisp. 
16. Remove from pan and Serve hot, goes well with ginger chutney. 

Mexican Chicken Tortilla rolls

Mexican Chicken Tortilla Rolls:-

 

Ingredients:-

1. 2-3 chicken breast cut into small cubes.
2. 1tbs chilli powder
3. 1tbs pepper powder
4. salt to taste
5. 1tbs ginger garlic paste
6. 2tbs oil
7. 2 tomatoes finely chopped
8. 1onion finely chopped
9. 1capsicum finely chopped
10. 1green chilli chopped
11. few slices of cheese
12. ranch dressing
13. tortilla flat breads 1 packet ( makes around 7-8 of these.)

Method:-

1. Marrinate chicken pieces with ingredients from 2 to 5 and let it rest over night.
2. Heat oil in a non stick pan, add chopped 1tsp chopped onion and one garlic once its hot.
3. Add chicken to this n stir fry till its half done.
4. Add capsicum to this n stir fry .
5. Once its completely cooked add 1tbsp of chilli sauce and woshtershire sauce each. 
6. Mix well and switch of the gas.
7. Add the remaining onionb n tomatoes n green chilli n give it a good mix.
8. let it cool slightly.
9. place tortilla flat breads and spoon the filling along the center.
10. now add a slice of cheese on it.
11. Microwave on high for 1 minute.
12. add some ranch dressing.
13. Serve hot.

 

Chicken shawarma Rolls

Chicken shawarma Rolls

 

Mouth melting chicken shawarma rolls , that to home made and healthy , unbelievable isn't it!!!...

You got it right , its not so difficult neither impossible .All you need is to give it a try. Just like all of you , i never made chicken shawarma at home , until a family friend n aunt , Veena Kamath invited our family over one evening to spend time , while she served home made chicken shawarma.

It was so good we could hardly believe her that its home made. So quickly asked the recipe ,the same week i tried it in my kitchen and then on , no more eating shawarmas outside. Kids too wait for me to make shawarma rolls for dinner or when we have friends over.

Definitely , give this a try and I'm sure will get hooked on to it for a life time.

 

 

Ingredients:-

1. 1/2 kg bone in  skinless chicken, cleaned ( mix of  breast pieces and thigh or leg pieces)
2. Pinch of tenderiser
3.  1tsp Cinnamon powder
4. 1tsp garlic powder
5. 6 tsp tahini paste( ground sesame with little water, strained and olive oil poured on the paste, i use ready made)
6. Juice of 1 big lime( can use even 2 -3if small)
7. Shawarma Spice Mix , store bought (if available) or use pinch of red chilli powder for taste.
8. 2tsp olive oil
9. salt to taste.
10. 2 pieces of smoke less charcoal.(available in super markets) and 1spoon oil .{to give the smoked flavour}
11. 1 1/2 cup lettuce finely shredded
12. 1/2 cup finely sliced onion.
13. 1/2 cup mix of tomatoes,cabbage, coriander leaves(other raw veges as per choice) 
14. pickled vegetable if you like
15. olives sliced if u like
16. Pepper powder as per taste
17. 1 cup french fries ready for use
18. 1/2 cup garlic mayonnaise
19. Ketchup as required
20. 10 Lebanese flat bread or any soft flat bread or khubus to make roll.

Method:-

1. Marinate chicken with all items from 2 to 9. and leave it overnight.
2. Grill in gas grill for 1/2 hour or in oven at 180 degrees for 40-45minutes or until cooked.
3. Smoke them by lighting up a charcoal piece then pouring some oil over it and quickly covering it .Leave aside for 5 Min's.
4. Shred the chicken and discard bones.
5. Warm the bread.
6. On the Lebanese roll spread some mayonnaise
7. Then put some lettuce, onion , tomato , cabbage ,olives,etc then drizzle tahini paste.(in a line along middle portion)
8. Now add the pickled vegetables.
9. Ketchup if needed
10. line up a few pieces of shredded chicken over it.
11. add salt and pepper as required.
12. Make it into a tight wrap and cover with butter paper/parchment paper, closing the ends
13. Serve.

Suggestions:- 

1. Do not skip or reduce marination time the taste will change.
2. Ensure chicken is cooked well by testing it with a tooth pic.
3. Marinated chicken can be kept for up to 3 days so you can keep it handy for further use , or if you have extra chicken .
4. Try not to over load the shawarma else it will be difficult to eat.

Vada Pav

Vada Pav

The craze for vada pav dates back to school days, it brings back lots of nostalgic memories of running to the near by vada pav stall(gadi) with Rs. 2/- and hogging the vadapav as if there was no tomorrow. Any small challange with my brother and it would be for Vada pav, gone are those days but not the craze for bombay vada pav. After have stayed in the gulf for almost a decade , I really missed this snack until i started making it in my own kitchen , which was a regular during the 2 plus decades that I spent in mumbai . Making the vada was relatively simple for me but innitially since we  never got the mumbai pav easily near my house, so decided to make it at home it self(now we do get the bombay pav here easily) so i do not make pav at home any longer. the recepie for the pav i used here is an exact from chief Varevah from youtube but i halved the measures to reduce the quantity . Pav may not have come perfect as i was trying for the first time ever and it needs more practice . So i suggest that friends simply make the vada and chutney at home and buy pav which is an easier option unless you really game to spend few hrs more in the kitchen. I have also use ready to use garlic chutney which is a mix of slow fried garlic with red chili powder, roasted coconut and the powder of fried bhajiya Batter , which gives a kick start to the vada pavs.

 



Ingredients:-

For Pav:-

1. 3cups Maida (approxi)
2. 1/2 cup warm water
3. 2-3 spoons oil
4. 11/2 tsp yeast
5. half tsp salt
6. half tsp sugar

Method:-

1. Proof Yeast( add to warm water , not hot and add salt sugar and let it sit for 10mins to bu buble up)
2. Mix lightly and add maida ,little by little.
3. Add oil n keep kneeding
4. Make a dough n kneed well for 15 mins or so.
5. Apply oil on the dough and cover with clicng wrap and let it rest for 2 hrs (until it rises and becomes double)
6. Punch the dough back.
7. Make smooth balls and keep them near each other but not touchingin a oven proof tray.
8. Cover with cling wrap.
9. Let it Rise for another hour or so .
10. Bake in a pre heated convection oven at 200 degrees for about 20 mins or until done. 

For vada:-

Inner Stuffing mix:-

1. 5-6 large potatoes Boiled n smashed
2. 2Green chillies chopped finely
3. 1/2 teaspoon Ginger chopped
4. 2 table spoon corriander leaves chopped
5. pinch of haldi powder(optional)
6. 1/2 tsp Mustard seeds , 2 springs curry leaves, 1/4 teaspoon urad dal and pinch of hing for seasoning
7. Salt to taste

Outer batter Mix:-

1. Gramflour 3cups (roughly)
2. 1 spoon hot Oil
3. 1/4 tsp Ajwain(Owa Seeds)
4. 3/4 tsp Red Chilli powder( or more/less as per taste)
5. pinch of hing
6. Salt as per taste
7. Water to combine(roughly 1n 1/2 cup , or just enough to make a thick batter but yet dripping consistancy)

Method:-

1. Mix all the ingredients for batter n make a smooth thick yet dripping consastancy batter and keep aside.
2. Make the seasoning ready by heating 1 spoon oil in puting the seasong ingredients and letting them splutter.
3. Smash green chillis and ginger in a mortar pestal.
4. Mix all ingredients including salt and seasoning along with the potato crumble to form a well mixed dough.
5. Make small balls with the potato (size of a big lemon)
6. Heat oil in a kadi ( about little more than half way mark in the frying vessel , not more not less else oil can spill while frying n if its less , the deep pry will not come out well).
7.  Dip the potato balls in the batter and deep fry once oil has reached smoking point.
8. Remove on paper towels

Assemble the Vada Pav:-

1. Slice Cut pav in the center till the back  and open it up .
2. Put some Garlic  chutney (either store bought like i did or by making it using finely chopped garlic fried in hit oil till crispy along with dry roasted n crushed grated coconut scrappings , salt, redchilli powder and then powdered along with the left overs batter fried after making potato vada)
3. Add some tamarind chutney or sweet chutney( grinding dates,tamarind, red chili powder, salt and jagry) and green corriander chutney. (If available).
4. Few Chopped onion and then the Vada.
5. Close it and simply start feasting .