Posted in international, Potato, snack

Spicy Potato Rosemary Burger Recipe

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Spicy Potato Rosemary Burger – Scrumptious patties have been prepared with mashed potatoes, jalapeno slices, garlic cloves, coriander leaves and seasoned with rosemary herb and piri piri mix. I have used bread-crumbs and a small quantity of cornflour as binding agents.

I have pan-fried potato rosemary patties instead of deep-frying. Use homemade whole wheat burger buns to make them even more healthy.

Yields: 2 Burgers

INGREDIENTS

For Potato Rosemary Patties

  • 3 Small Potatoes (Boiled and Mashed)
  • 3 Big Garlic Cloves (Minced)
  • 1 1/2 Tbsp Chopped Coriander Leaves
  • 1 Tsp Dry Rosemary Herb
  • 1 Tsp Piri Piri Mix
  • 6-8 Jalapeno Slices (Chopped)
  • 2 Bread Slices
  • 2 Tsp Cornflour Powder
  • Salt
  • Oil (For Pan-frying/Deep-Frying)

For Assembling

  • Onion Slices
  • Tomato Slices
  • Lettuce
  • Burger Spread/Sandwich Spread
  • 2 Burger Buns

METHOD

For Potato Rosemary Patties

  1. Blitz bread slices in a grinder to get fresh bread-crumbs.
  2. Take a big bowl and transfer mashed potatoes, minced garlic, chopped coriander leaves, dry rosemary herb, piri piri mix, chopped jalapeno, bread-crumbs, cornflour powder and salt. Combine well.
  3. Divide into 2 equal portions and shape each portion into round patties.
  4. Pan-fry or deep-fry patties in a frying pan.

For Assembling

  1. Slice burger bun in two pieces and warm pieces on a hot tava/griddle.
  2. Place patty followed by onion slices, tomato slices and lettuce leaves on bottom bun.
  3. Smear inner side of top bun with spread and place it on lettuce leaves.
  4. Relish burger with fries/chips.

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Posted in international, snack

Aloo Tikki Burger Recipe

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Aloo Tikki Burger – Lip-smacking aloo tikkis have been prepared with mashed potatoes, boiled carrots, boiled peas, minced garlic, chopped coriander leaves, bread-crumbs as binding agent and seasoned with red chilli powder, salt and piri piri mix. 

 I have pan-fried tikkis instead of deep-frying. Use homemade whole wheat burger buns to make them even more healthy.

Yields : 3 Burgers

INGREDIENTS

For Tikki

  • 3 Small Potatoes (Boiled and Mashed)
  • 1/3 Cup Green Peas
  • 1/2 Small Carrot
  • 2 Garlic Cloves (Minced)
  • 1 1/2 Bread Slices
  • 1/2 Tsp Piri Piri Mix
  • 1/4 Tsp Red Chilli Powder
  • Salt
  • Oil

For Assembling

  • Onion Slices
  • Tomato Slices
  • Lettuce
  • Burger Spread/ Mayonnaise
  • 3 Burger Buns

IMG_7036METHOD

For Tikkis

  1. Add green peas to a pan filled with water and boil. Once peas are par-boiled, add carrots to pan as well.
  2. Crush green peas and carrot roughly using mortar and pestle.
  3. Blitz bread slices in a grinder to get fresh bread-crumbs.
  4. Take a big bowl and transfer mashed potatoes, green peas, carrots, minced garlic, bread-crumbs, piri piri mix, red chilli powder and salt. Combine well and form tikkis.
  5. Pan-fry or deep-fry tikkis in a frying pan.

For Assembling

  1. Slice burger bun in two pieces and warm pieces on a hot tava/griddle using a few drops of oil.
  2. Place lettuce on bottom bun, folllowed by aloo tikki, onion slices and tomato slices.
  3. Smear inner side of top bun with burger spread/mayonnaise and place it on tomato slices.
  4. Relish burger with fries/chips.

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Posted in international

Arrabbiata Pasta Sauce Recipe

 

img_5617“Arrabbiata” in this sauce refers to spiciness of sauce as Arrabbiata means angry in Italian. It is traditionally made with garlic, tomatoes and red chilli peppers. In my version of Arrabbiata sauce, onion, carrot and bell peppers are also added to bring in more flavor and enhance nutritive value. 

Usage of Arrabbiata sauce is not confined to pasta. It can also be used as pizza sauce, spread for toast, spicy cottage cheese filling for sandwiches etc. Add it to cheese spread for making delicious sauce for burger. This sauce can be transferred to an airtight container and refrigerated for future use but should be consumed within 7 days. So, ditch sauces(full of preservatives) and prepare your own jars, full of Arrabbiata sauce and use as necessary.

METHOD

  • 2 Big Onion (Chopped)
  • 5 Big  Tomatoes (Chopped)
  • 1 Carrot (Chopped)
  • 1 Big Yellow Bell-Pepper (Chopped)
  • 35 Garlic Cloves (Chopped)
  • 4 Fresh Red Chillies (Chopped)
  • 3 Tsp Parsley
  • 2 Tsp Mixed Herb Seasoning
  • 1 Tsp Basil
  • 2 Tsp Piri Piri
  • 1 Tsp Sugar
  • 1 Tbsp Vinegar
  • Salt
  • 3 1/2 Tbsp Olive Oil

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METHOD

  1. Heat 2 1/2 Tbsp of oil in a large saucepan and add fresh red chilles with chopped garlic.
  2. Once garlic begins to brown, add onion and cook for 3-4 minutes.
  3. Add chopped carrot and yellow bell pepper.
  4. Cover pan with a lid and cook till vegetables turn tender.
  5. Add tomatoes and cook till tender.
  6. Add parsley, mixed herbs seasoning, basil, piri piri, sugar, vinegar and salt.
  7. Cook mixture for a few mins and turn off the heat.
  8. Once mixture is cooled down, blitz it using mixer-grinder. Add 1/4 cup of water while grinding.
  9. Heat remaining one tablespoon of oil in a frying pan and add contents of grinder jar .
  10. Bring to a boil and simmer for 12-15 minutes. 
  11. Once cooled down, transfer to an airtight container and use as necessary.

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Posted in international, main-course

Vegetables in Hot Garlic Sauce Recipe

imageVegetables in Hot Garlic Sauce- Assorted vegetables of your choice cooked in hot garlic sauce.

I have added vegetables like onion, green bell-pepper, carrot and babycorn. You can add vegetables like red/yellow bell-pepper, bok choy, sweet corn, broccoli, zucchini etc. as per your preference. So, if you do not know what to do with vegetables lying in your refrigerator, try this recipe and utilize those vegetables to create a healthy and sumptuous dish.

As the name suggests, this dish contains a lot of garlic cloves and dry red chillies. I have added a bit of honey to balance the chilli factor. 

Relish Vegetables in Hot Garlic Sauce with rice or noodles.

Serves : 3-4 

INGREDIENTS

  • 1 Big Onion ( Cut into Cubes)
  • 1 Big Green Bell-Pepper ( Cut into Cubes)
  • 1 Big Carrot (Sliced)
  • 4-5 Boiled Babycorn ( Cut into Slices)
  • 5 Garlic Cloves
  • 2 Tbsp (Minced) Garlic Cloves
  • 1/2 Tbsp (Grated) Ginger
  • 4 Dry Red Chillies
  • 1 Tbsp Cornflour Powder
  • 1 1/2 Tsp Soya Sauce
  • 1 Tsp Red Chilli Flakes
  • 1 Tsp Tobasco Sauce
  • 1 Tsp Honey
  • 1/4-1/2 Tsp Toasted Sesame Seeds (For Garnishing)
  • 2 Tbsp Oil
  • Salt

METHOD

  1. Make a paste with five garlic cloves and dry red chillies.
  2. Heat oil in a frying-pan and add minced garlic cloves. Cook for a minute or so.
  3. Add onion along with grated ginger and saute for a couple of minutes.
  4. Add carrots and sprinkle some salt to fasten cooking.
  5. Now add chopped green bell-pepper and saute at medium-high flame for a couple of minutes.
  6. Make a slurry with cornflour powder and 2 tbsp water.
  7. Add babycorn, chilli-garlic paste, slurry, soya sauce, red chilli flakes, tobasco sauce,salt and 1 1/2 cup of water to vegetables.
  8. Bring to a boil and lower the heat.
  9. Add honey and stir the contents of frying-pan.
  10. Cook till sauce turns thick and turn off the heat.
  11. Transfer to a serving bowl and garnish with toasted sesame seeds.

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METHOD

Posted in international, snack

Lavash Crackers Recipe

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Lavash is a thin and crispy Armenian flat bread, prepared using refined flour, salt and oil.

I have used equal proportions of whole wheat flour and refined flour in kneading dough. You can also use multigrain flour to make them healthier. Also, use herbs/seasonings like Dry Parsley/ Dry Basil/Piri Piri/Dry Oregano/ Dry Rosemary to add flavor to lavash crackers.

Lavash Crackers can be had with any dip of your choice. I suggest having these crackers with healthy dips like HummusRoasted Red Pepper Hummus or Muhammara. You can also try Chilli Garlic Dip.

Enjoy lavash crackers along with healthy dips as snacks/appetizers.

INGREDIENTS

  • 1/2 Cup Whole Wheat Flour
  • 1/2 Cup Refined Flour
  • 1 Tsp Dry Yeast
  • 1/2 Tsp Sugar plus 1 Tsp Sugar
  • 1/2 Tsp Salt
  • 1 Tbsp Olive Oil (For Kneading)
  • 1 Tbsp Oil (For Baking)
  • 120-150 Ml Water (Approximate)
  • Dry Parsley/ Dry Basil/Piri Piri/Dry Oregano/ Dry Rosemary

imageMETHOD

FOR DOUGH:

  1. Dissolve yeast along with 1 Tsp sugar in 40 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Bring all ingredients together and add olive oil.
  4. Knead a soft dough using above ingredients and remaining water. You might have to increase/decrease water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1-1.5 hours to double. Time will vary depending upon the warmth of place where dough is kept.
    You can put it inside a cupboard or microwave.
  9. Divide dough into 5 portions and make balls.
  10. Cover them and allow to rest for 15 minutes.
  11. Roll each portion  very thin and prick both sides using a fork.
  12. Grease both sides with oil and sprinkle seasoning as per your preference.
  13. Transfer each portion to baking tray (lined with parchment paper) and bake at 210°C for 7-8 minutes in a preheated oven till it is crisp and golden brown.
  14. Serve with Hummus or Muhammara.

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Posted in dips, international

Muhammara/Red Bell-Pepper n Walnut Dip Recipe

imageMuhammara is a hot pepper dip and forms an important part of Levantine and Turkish cuisine. It originated in Aleppo, Syria. It is prepared using  fresh or dried peppers, walnuts, breadcrumbs and olive oil. Sometimes, other ingredients like cumin powder, garlic, lemon juice, pomegranate molasses are added to enhance its flavor.

This dip does not only boasts of its taste but also of its health benefits. Its main ingredients-  red bell-pepper and walnut are rich in antioxidants. Red bell peppers are also an excellent source of Vitamin C and contain very good quantities of Vitamin A. Walnuts contain a good amount of Omega-3 fatty acids and vitamin E as well.

Muhammara can be eaten as a dip for finger-foods or as spread for toast/pita bread. It can be consumed immediately or transferred to an airtight container and stored in refrigerator.

INGREDIENTS

  • 1 Roasted Red Bell-Pepper (Deseeded and Chopped)
  • 6-8 Garlic Cloves (Chopped)
  • 1/3 Cup Walnuts ( Dry-Roasted)
  • 1 Tsp Roasted Cumin Powder
  • 3 Tsp Chilli Flakes
  • 4 Tbsp Bread-Crumbs
  • 2 Tbsp Pomegranate Juice
  • 1 1/2 Tsp Lemon Juice
  • Salt
  • 1 Tsp Olive Oil

imageMETHOD

  1. Transfer all ingredients to a mixer jar and blitz the mixture to obtain paste.
  2. Transfer to a bowl and relish with lavash crackers or toasted pita bread.

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Posted in dips, international

Hummus Recipe

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Hummus, a Levantine and Egyptian food dip, is prepared with cooked chickpeas/garbanzo beans/kabuli chana. Other ingredients that go into making this delicious dip/spread are tahini (sesame seeds paste), garlic, lemon juice, olive oil and salt. I have added sumac powder, yogurt and chilli flakes to enhance the flavor of hummus. You can try a number of variations to regular hummus like Roasted Red Pepper Hummus , garlic hummus, mint hummus etc.

Chickpeas are known for being a significant source of protein, dietary fiber, folate and iron. They are also considered a moderate source of thiamin, magnesium and vitamin B-6.

Sesame seeds are a rich source of protein, Vitamin B group,calcium, magnesium, iron and a few more minerals. They are high in calories, so it is best to have them in moderation.

Hummus can be relished guilt-free as a dip for finger-foods or as spread for toast/ pita bread.

Serves : 3-4 

INGREDIENTS

  • 1/2 Cup Chickpeas (Raw)
  • 4 Tsp Tahini…..Refer to Notes
  • 2 1/2 Tsp Garlic Paste
  • 2 Tbsp Yogurt
  • 1 Lemon
  • 2 Tsp Chilli Flakes
  • 1 Tsp Sumac Powder
  • 1 Tsp Olive Oil
  • Salt
  • 1 Tsp Olive oil (For Garnish)
  • 4-5 Sliced Black/Green Olives (For Garnish)

METHOD

  1. Soak chickpeas overnight or for 5-6 hours.
  2. Transfer soaked chickpeas and water to a pressure cooker and boil . Lower the heat after one whistle and cook for 20-25 minutes.
  3. Allow chickpeas to cool down.
  4. Transfer boiled chickpeas, tahini, garlic paste, yogurt, lemon juice, chilli flakes, sumac powder, olive oil and salt to a grinder-jar.
  5. Blitz the mixture till you receive a smooth paste.
  6. Garnish with olive oil and sliced black/green olives. Serve with lavash crackers or pita bread.

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NOTES

  1. Soak 2 tablespoons of sesame seeds overnight and grind with olive oil and salt for obtaining tahini. Use as necessary and refrigerate remaining in an airtight container.
  2. Water (used for boiling chickpeas) can be added to grinder-jar if you face difficulty in grinding chickpeas.

 

 

 

 

 

 

Posted in international

Herbed Pizza Sauce Recipe

imageHerbed Pizza SaucePrepared with onion, garlic, tomatoes and a few powdered spices along with aromatic herbs like celery and rosemary.

Smear homemade whole wheat pizzas with this sauce, sprinkle mozzarella cheese, add toppings and bake mouth-watering pizzas at home. 

INGREDIENTS

  • 1 Large Onion (Chopped)
  • 4 Medium Tomatoes (Chopped)
  • 18 Garlic Cloves (Chopped)
  • 1 Celery Stalk with Leaves (Chopped)
  • 1 1/2 Tsp Dry Rosemary Herb
  • 1/2 Tsp Black Pepper Powder
  • 1 1/2 Tsp Chilli Flakes
  • 1 Tsp Sugar
  • 2 Tbsp Tomato Ketchup
  • Salt
  • 1 1/2 Tbsp Oil

imageMETHOD

  1. Heat oil in a pan and add garlic. Saute for half a minute.image
  2. Add chopped onion and celery stalk.
  3. Chop for 3-4 minutes and add tomatoes.
  4. Cook tomatoes till tender.
  5. Add chopped celery leaves, dry rosemary herb, black pepper powder, chilli flakes, sugar, tomato ketchup and salt.
  6. Mix all ingredients and cook for 2-3 minutes. Turn off the heat.
  7. Blitz cooked mixture once it has been cooled down.
  8. Transfer puree to a pan again and cook till a thick consistency has been attained.
  9. Transfer to an air-tight container once it has been cooled down.

 

 

 

 

 

Posted in international

Whole Wheat Pizza Recipe

imagePizzas are devoured by all, be it a kid or an adult. This post is going to make it easier for you to relish them guilt-free.

I have shared recipe for making pizza base from scratch and what makes them healthier is that these pizza bases have been prepared with 70% whole wheat flour (healthier alternative than refined flour).

Pizza base is one of the easiest bread that anyone can bake with perfection. One healthy and nutritious tip which has not been included in recipe is addition of cottage cheese in pizza. Sprinkle a layer of grated cottage cheese over pizza sauce and later add mozzarella cheese. It will increase calcium and protein content of pizza.

So, bake whole wheat pizzas from scratch this weekend and gobble them guilt-free at home.

You can bake pizza bases in advance and store for 2-3 days in a refrigerator.

imageYields : 10 Pizzas

INGREDIENTS

  • 350 Gms. Whole Wheat Flour
  • 150 Gms. Refined Flour
  • 2.5 Tsp Dry Yeast
  • 2 Tsp plus 1 Tsp Sugar
  • 2 Tsp Salt
  • 150 Ml. Milk
  • 100 Ml. plus 50 Ml. Water
  • 1 Tbsp Olive Oil
  • Herbed Pizza Sauce
  • 200 Gms. Mozzarella Cheese
  • Toppings ( Bell-Peppers/Onion/Corn/Jalapeno/Olives)
  • Melted Butter

METHOD

FOR DOUGH:

  1. Dissolve yeast along with one teaspoon sugar in 50 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead medium-soft dough using a food processor/stand-mixer. Add remaining water, milk and oil for kneading dough.
  4. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil.
  5. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  6. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  7. Dough is ready to be shaped.

FOR SHAPING:

  1. Divide dough into 10 portions and make equal size balls.
  2. Rest them for 15 minutes.
  3. Roll one portion using a rolling pin. You can make it thin crust or thick crust as per your preference.
  4. Prick pizza base with a fork.
  5. Transfer base to a baking tray lined with parchment paper.
  6. Bake at 180°C for 5-6 minutes till it is partially baked.
  7. Repeat with other portions.

FOR FINAL ASSEMBLING :

  1. Brush bottom side of pizza base with some butter.
  2. Smear top of pizza base with Herbed Pizza Sauce.
  3. Place toppings of your choice.
  4. Bake at 180°C for 15-20 minutes.

NOTES

  • You can skip step number 6 of Shaping sequence and directly jump to steps for Final Assembling.image

 

 

 

Posted in international, main-course, Uncategorized

Cottage Cheese and Vegetable Manchurian Recipe

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Cottage Cheese and Vegetable Manchurian – Deep-fried dumplings ( made of cottage cheese, cabbage, carrot and capsicum)  in  a spicy soya sauce based gravy.

Cottage cheese and vegetables have been mixed together with corn flour and refined flour for binding and flavored with minced garlic cloves, black pepper powder and salt. Cottage cheese helps in making soft manchurian balls.

Gravy has been prepared with spring onion bulbs, carrot and capsicum and flavored with ginger, garlic, sauces and a few spices. I like to add a lot of vegetable while making indian-chinese cuisine at home. You can skip carrot and capsicum and make simple yet very flavorful gravy with remaining ingredients.

It pairs very well with rice dishes like rice and vegetable melange and hakka noodles.

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INGREDIENTS

For Manchurian Balls

  • 100 Gms. Cottage Cheese (Paneer)
  • 1 Small Capsicum (Finely Chopped)
  • 1 Small Carrot (Grated)
  • 1/2 Medium Cabbage (Grated)
  • 8-10 Garlic Cloves (Minced)
  • 1 1/2 Tbsp Refined Flour
  • 1 1/2 Tbsp Cornflour + 2 Tbsp Cornflour ( For Rolling )
  • 1 Tsp Black Pepper Powder
  • Oil for Deep-Frying
  • Salt

For Manchurian Gravy

  • 5 Spring Onion Bulbs (Chopped)
  • 1 Small Capsicum ( Chopped)
  • 1 Small Carrot (Chopped)
  • 1 1/2 Tbsp Garlic ( Finely Chopped)
  • 1/2 Tbsp Ginger (Finely Chopped)
  • 1/2 Tbsp Ginger (Grated)
  • 1 1/4 Tbsp Soya Sauce
  • 1 Tbsp Red Chilli Sauce
  • 1 1/2 Tsp Chilli Vinegar / White Vinegar
  • 1/2 Tsp Black Pepper Powder
  • 1 Tsp Red Chilli Flakes
  • 1 Tsp Sugar
  • 1 1/2 Tbsp Refined Flour
  • 1 1/2 Tbsp Cornflour
  • Salt
  • 2 1/2- 3 Cups of Water
  • 1 1/2 Tbsp Sesame Oil
  • 1 1/2 Tbsp Spring Onion Stalk (Chopped/ For Garnishing)

 

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METHOD

For Manchurian Balls

  1. Mix all the ingredients and shape into balls. Add more cornflour if you have difficulty in binding . Make sure that vegetables are dry before chopping, else it will become very difficult to bind them. Adding too much cornflour alters the taste.
  2. Heat oil in a pan for deep-frying manchurian balls.
  3. Keep a plate ready with remaining cornflour spread over it.
  4. Roll manchurian balls lightly over corn flour and deep-fry at medium flame. Deep-fry 4-5 manchurian balls at a time.
  5. Transfer to a paper towel for absorbing excess oil.

For Manchurian Gravy

  1. Heat sesame oil in a pan and cook garlic for a minute. Make sure that garlic does not become brown in color.
  2. Add chopped spring onion bulbs and ginger. Saute till onion turns soft.
  3. Add chopped carrot and capsicum. Cook for 2-3 minutes.
  4. In the meantime, make a slurry with cornflour powder, refined flour, soya sauce, red chilli sauce and half cup of water. Whisk it so that no lumps remain in slurry.
  5. Once vegetables are cooked, pour slurry over them.
  6. Also, add vinegar, black pepper powder, chilli flakes, sugar, salt and 2 cups of water.
  7. Let gravy cook for 6-8 minutes. It will start to thicken and change into beautiful brown color. Add more water if gravy becomes too thick.
  8. Add manchurian balls. If you are serving immediately cook them in gravy for a couple of minutes else just turn off the heat.
  9. Garnish with chopped spring onion stalk at the time of serving.