Tuesday, September 23, 2014

Meat Ball Pasta

Ingredients

For the meatballs:
  • ½ kg Muttton Minced
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Olive oil

For the sauce:
  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
For serving:
  • 1/2 packet Fusilli Pasta
  • Freshly grated Parmesan

Directions
  • Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
  • Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
  • For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
  • Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.





Sesame Stuffed Buns with Chicken

Ingredients

For the Bun:
  • Dry yeast-1 tbsp
  • Warm water-2tbsp
  • Milk-1/2 cup
  • Salt to taste
  • Oil-1/2 cup
  • All purpose flour-2 cups + 1 cup
  • Sugar-1/4 cup
  • Egg-1, beaten
  • Egg white-1,for egg wash
  • White sesame seeds for sprinkling

For the filling:
  • Boneless chicken-100gm, boiled and shredded
  • Carrot & beans - chopped & cooked, ½-3/4 cup each
  • Onions-4 big, finely chopped
  • Ginger garlic paste-1 tbsp
  • Chilli powder-1/2 -1tbsp (depending on your spice level, I used Kashmiri chilli powder)
  • Coriander powder-1/2 tbsp
  • Salt to taste
  • Oil-3 tbsp

Method
  • Preheat the oven @180 C for 15 minutes before baking.
  • Dissolve the yeast in warm water with ½tbsp sugar. Leave aside for 10 minutes. Boil the milk and allow to cool down till it is warm to touch. Add sugar, oil and salt to milk. 
  • Mix well with a wooden spoon till the sugar dissolves and add 1 cup flour and mix to a smooth paste. Add the beaten egg, yeast and mix.
  •  Add the remaining flour and mix well till it forms a smooth dough. (I had to use almost 3 cups of flour to make it a soft dough. 
  • You start with 2 cups of flour as mentioned in the recipe and if you find it difficult to form a soft dough add extra flour little by little, till it forms a soft dough.)Knead well for 10 mins (I knead it using stand mixer). 
  • Let it rest till it doubles in volume (almost 2-3 hrs).Punch down the dough lightly using your palm and divide them equally. 
  • Flatten them into small discs and fill them with 1 tbsp of the filling. Re-shape them into a ball. Apply the egg wash. Sprinkle the top with sesame seeds. Let it prove for another 20 mins. Bake them in a pre-heated oven at 180 C for 15-20 mins.

To make the filling:
  • Heat oil, add the ginger garlic paste and saute till it gives out a nice aroma.
  •  Add the onions & salt. Saute them till soft and transparent. Add the powders and mix well for 2 mins. Add salt, the shredded chicken, cooked veggies and mix well. 
  • Keep it off the fire and let it cool. Use it for filling the dough. I got 7 buns from the above qty.








Honey-Mustard Dipping Sauce

Ingredients
  • 3/4 cup Dijon mustard
  • 1/2 cup mayonnaise
  • 1/4 cup honey
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon garlic salt

Method

  • Stir together first 5 ingredients. Serve with fried stuff.

Mint Yogurt Chutney

Ingredients
  • 3 to 4 tbsp fresh curd/yogurt or cashew yogurt
  • 1 and half cup fresh mint leaves/pudina
  • 1 cup fresh coriander leaves/dhania
  • 1 green chili/hari mirch, chopped
  • 1 small onion/pyaaz, chopped
  • ½ inch ginger/adrak, chopped
  • 2-3 garlic cloves/lahsun, chopped (optional)
  • 1 tsp cumin powder/jeera powder
  • 1 tsp chaat masala
  • 1 tsp dry mango powder/amchur
  • Black salt or rock salt as required

Instructions
  • Take the curd in a bowl and beat it with a whisk or spoon or egg beater till smooth.
  • Mix the spice powders and salt with the curd.
  • Grind the mint leaves, coriander leaves, ginger, onion and green chili with little water to a smooth paste.
  • Mix the freshly ground green chutney with the curd.
  • Blend both of these till they become uniform and one in color.
  • Serve the mint chutney with any tandoori snack or starter.

Potato Skin Crisp

Ingredients


  • 5 Potatoes Boiled Skin.
  • 2 tbsp olive oil
  • crushed red peppers
  • thyme leaves - 2
  • rosemary leaves - 2
  • black pepper
  • salt
Method

  • Pr heat oven for 10 minutes at 220 C.
  • Mix all the ingredients in a microwave safe bowl and place it inside oven at 220 C for 15-20 minutes or till potato skins are crisp.
  • Serve with Cream Cheese.

Roasted Corn Salsa

Ingredients
  • 2 ears corn, shucked
  • 4 medium tomatoes (about 1 1/2 lb.), chopped $
  • 2 onions, diced $
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • salt and black pepper
  • 1/4 teaspoon Tabasco sauce (or to taste)
  • 2 tablespoons chopped flat-leaf parsley

Method

  • Prepare a charcoal fire and let burn to a gray ash. Place corn on grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you'll have about 1 bowl).
  • In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.



Potatoes and Vegetable Patties

Ingredients
  • 2 ounces olive oil
  • 1/2 red onion, diced
  • 4 tablespoons diced black olives
  • 1/2 red bell pepper, diced
  • 1 jalapeno, diced
  • 2 cloves garlic, diced
  • 4 potatoes boiled and mashed
  • 1/2 teaspoon Hungarian paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley leaves
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground sage
  • 2 tablespoons seasoned bread crumbs
  • 1 egg

Directions
  • In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
  • Add veggies to boiled and mashed potatoes and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
  • In same sauté pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
  • Potatoes and Vegetable Patties are ready.
  • You may serve with ketchup and mustard on toasted sesame buns with lettuce and tomato if want to eat vegetable sliders





Chicken Sliders

Ingredients
  • 2 ounces olive oil
  • 1/2 red onion, diced
  • 4 tablespoons diced black olives
  • 1/2 red bell pepper, diced
  • 1 jalapeno, diced
  • 2 cloves garlic, diced
  • 1 1/2 pounds ground chicken
  • 1/2 teaspoon Hungarian paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley leaves
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground sage
  • 2 tablespoons seasoned bread crumbs
  • 1 egg
  • Ketchup
  • Mustard
  • Toasted sesame buns
  • Lettuce
  • Tomato

Directions
  • In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
  • Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
  • In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
  • Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.




Paneer Tikka

Ingredients
  • 250 gms paneer/cottage cheese
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large green bell pepper/capsicum/shimla mirch
  • 1 medium size onion

For the marinade:
  • 200 gms hung curd/yogurt or thick curd/yogurt
  • 1 tbsp ginger garlic paste or crushed ginger garlic
  • 1 tsp ajwain/carom seeds
  • 1 to 2 tsp kashmiri red chili powder
  • ½ tsp turmeric powder/haldi
  • 1 tsp jeera powder/cumin seeds powder
  • 1 tsp dhania powder/coriander powder
  • ½ tsp garam masala powder
  • 1 tsp dry mango powder/amchur powder
  • 1 tsp chaat masala
  • ½ tsp black pepper powder (optional)
  • Juice of half lemon
  • 1 to 2 tbsp oil or ghee or butter for brushing
  • Rock salt or black salt

Method
  • Chop the paneer in square shaped cubes.
  • The veggies also should be chopped in square shapes. Keep the chopped veggies and paneer aside.

The Marinade:
  • In a large bowl, take the curd and whisk it till it becomes smooth
  • Add ginger garlic paste and all the spice powders plus ajwain, including black salt.
  • Mix the spice powders with the curd.
  • You could also add oil at this stage if you do not want to brush the paneer tikka with oil later.
  • Add the veggies and paneer to the marinade.
  • Marinate for atleast 2 hours or more in the refrigerator.
  • Remove after 2 hours and bring the marinated paneer and veggies at room temperature.
  • Skewer the veggies and paneer alternately on skewers or tooth picks..
  • On a charcoal barbecue arrange the paneer skewers. Brush some oil on the veggies and paneer.
  • Cook for 5 minutes and turn the skewers. Brush some more oil. Cook on the other side for 5 more minutes.
  • Arrange the panner tikka on a plate. Sprinkle some chaat masala on paneer tikka.
  • Serve the yummy panner tikka with mint chutney and onion rings with lemon wedges



Barbecue Baby Corns and Baby Potatoes

Ingredients
  • 1 cup baby potatoes
  • 1 cup blanched baby corn , cut into 25 mm. (1") pieces and
  • 3 tbsp fresh cream
  • 1/2 tsp dried fenugreek leaves (kasuri methi)
  • 1 tbsp mustard oil
  • salt to taste
  •  

To Be Ground Into A Paste
  • 6 to 8 whole dry kashmiri red chillies
  • 4 cloves of garlic (lehsun)
  • 2.5 inch of ginger (adrak)
  • 4 tsp coriander-cumin seeds (dhania-jeera) powder


For Serving
  • lemon wedges
  • onion rings

Method
  • Wash the potatoes thoroughly, pierce them with a fork and boil in salted water till they are done.
  • Make a marinade by combining the ground paste, cream, kasuri methi, mustard oil and salt.
  • Marinate the potatoes and baby corn in this marinade for 10 to 15 minutes.
  • Arrange alternate pieces of potatoes and baby corn on skewers.
  • Grill over a charcoal or electric barbeque till they are golden brown.
  • Serve hot with lemon wedges and onion rings.


Barbecue Chicken Legs

Ingredients

Barbecue Sauce
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 400g can chopped tomatoes
  • 3 garlic cloves, finely chopped
  • 85g brown sugar
  • 3 tbsp malt vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato purée

Other Ingredients
  • 4 Chicken Leg Pieces
  • 2 tsp Soy Sauce
  • 1 tsp salt

Method

Barbecue Sauce
  • Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add remaining ingredients, season and mix.
  •  Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened.
  •  For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.

Chicken
  • Make slits on chicken legs
  • Marinate legs with barbecue sauce, soya sauce and salt for atleast 2 hours.
  • Barbecue on charcoal grill and enjoy .




Thursday, September 11, 2014

Hunters Style Lamb Stew

Ingredients
  • 750 grams Mutton
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped,to taste
  • 4 fresh sage leaves, chopped
  • 3 Rosemary Sticks( leaves chopped finely)
  • 2tbsp Olive Oil
  • 1 cup dry red wine
  • 4 diced tomatoes
  • salt and pepper
  • red pepper flakes, to taste (a little will go a long way)
  • 1 large egg yolk


Directions:
  • Heat oil in heavy casserole and saute onion until soft.
  • Add garlic, rosemary and sage, saute a minute or two more.
  • Add lamb and brown on all sides.
  • Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
  • Lower heat and let reduce for 5 minutes or so.
  • Add tomatoes and season with salt, pepper, and pepper flakes.
  • Cover and simmer for 1 hour.
  • When the meat is cooked and soft remove the pan from the heat.
  • Beat the egg yolks into the sauce.
  • Serve hot with herbed breadand enjoy!


Herbed Onion-Rosemary Bread

Ingredients
  • 1 large onion, coarsely chopped
  • 3 tablespoons olive oil
  • 1 tablespoon dried rosemary or 3 tablespoons coarsely chopped fresh rosemary
  • 1 tablespoon dried thyme or 3 tablespoons coarsely chopped fresh thyme
  • 2 cups lukewarm water
  • 2 tablespoons (2 packages) active dry yeast
  • 1 tablespoon kosher salt
  • 4½-5 cups all-purpose flour
  • 1 egg, well beaten

Directions
  • Sauté the onion in the olive oil in a small frying pan over medium heat until soft. Remove from the heat, stir in the herbs, and let cool.
  • Pour the water into the bowl dissolve the yeast in the water and mix with the spoon. Add the salt and the onion and herb mixture in flour, add yeast water to make a firm dough, adding more flour if necessary, kneading until the dough holds together. 
  • Remove the dough to a floured work surface. Clean out and grease the bowl. Return the dough to the greased bowl, cover, and let rise for 1 hour. 
  • Grease two 8½-inch loaf pans. 
  • Remove the dough to a floured work surface and punch it down. Divide in half, shape it into 2 loaves, and put it into the prepared pans. Let the loaves rise for 1 hour, covered, or until the dough has doubled in volume. Carefully brush the loaves with the beaten egg a few times while they are rising. 
  • Preheat the oven to 400 degrees. Just before baking cut 4 slits on the top of each loaf and dust lightly with flour. Bake for about 30 minutes or until the breads are nicely browned and sound hollow when tapped.
  • Remove the loaves from the pans and let them cool on a rack.





Thursday, September 4, 2014

Mushroom and Basil Quiche with Shortcrust Pastry

Amazing Rains in Mumbai and since ganpathi ji is around something amazing to eat in veg was our target. So for tonight's dinner Mushroom and Basil Quiche from my kitchen :)

Ingredients
  • 1 cup plain flour
  • ½ cup  butter
  • 2 to 4 tablespoons chilled water (add little by little)
  • 250g sliced mushrooms
  • 1 onion, chopped
  • 4 garlic cloves chopped
  • 1 bunch of basil finely chopped
  • 2 sticks of thyme
  • Salt for taste
  • Red Paprika for seasoning
  • Oregano for Seasoning
  • 2 tablespoons olive oil
  • 2 eggs
  • 100ml milk
  • pinch garlic powder (optional)
  • grated cheese and paprika (optional) to sprinkle on top

Method
  • In a large mixing bowl weigh out the flour and the butter (chilled straight from fridge preferably from a block).
  • Add in the processor with dough mixer and continue until mixture resembles fine breadcrumbs.
  • Add a little of the chilled water (no more than 2 teaspoons) to the flour/butter mix. Keep adding water a little at a time until pastry just begins to bind together.
  • Remove from processor .If you can make one big ball out of the pastry then you have added enough water, but if it won't bind into a single ball add just a little water until it will. The ball should still feel fairly dry and will probably have lots of cracks on the surface but as long as it's sticking together that's okay.
  • Put pastry into fridge to chill.
  • Put oven on to pre-heat to 220 C.
  • In a deep pan boil mushrooms and squeeze excess water from it.
  • Heat olive oil in a pan and add onion and garlic until just cooked through. Then add boiled mushroom, salt, thyme and red paprika.
  • Grease your flan tin (if using) or get foil trays ready, retrieve pastry from fridge while veg is cooking.
  • Roll out pastry to 3mm (1/8 in) thick, fold over rolling pin to lift it over the flan dish.
  • Press pastry into flan dish with back of your index finger. Prick bottom with a fork and trim off excess pastry.
  • Add baking beans to pastry case(s) and blind bake for 10 minutes. Remove pastry cases from oven when light golden brown and firm to touch.
  • Turn oven temperature down to 200 C.
  • Measure out milk into a jug and break two eggs into it. Beat hard with a hand wisk until light and bubbly. Add garlic powder, if using.
  • Add cooked veg mixture in the baked pastry and over it add chopped Basil Leaves.
  • Carefully pour egg/milk mix over the veg. Make sure that you don't over fill the pastry case(s).
  • Grate just enough of the cheese of your choice to lightly cover the surface of quiche(s) and sprinkle over them. Sprinkle a little paprika over the quiche(s) for colour.
  • Bake in the oven for 30 minutes until the tops are golden brown and the custard mix feels firm.