A Turkish take on pizza. U can play with so many variations and trust me it’s delicious Ingredients 250 gm maida 11 gm sugar 4 gm salt 3 gm yeast 20 ml oil 120-130 ml …
Living in Hyderabad I have discovered so many interesting dishes. After experimenting with loose prawns, I was told to try the Apollo fish. I have tasted a few versions but the best was at this …
I have only eaten this Rawa idli at my mom’s house. My sister makes it for us, and I like how it pairs well with this pungent chutney to make a filling and delicious breakfast.
Though it is an instant idli recipe, the process isn’t instant. Worth the effort, especially if you have forgotten to soak the rice etc for regular idlis. This idli needs to be paired with this chutney only as both are a match made in heaven.
Rawa Idli
Ingredients 2 cups rice idli rawa
4 cups of water
Salt
Tadka/Tempering
1 tbsp rai/mustard seeds
1 tbsp urad dal
10 curry leaves/karipata
2 dried red chilliesOil
Take a vessel, add the rawa, water and salt.,
Boil this till it thickens continue to stir all the time.
Once thickened switch off the gas.
Take some oil and temper with rai, urad dal karipatta and red chilli. Add it to the rawa mix.
Mix well and Let it cool.
Shape it into flattish balls and make an indentation in the center with your thumb to form a well. Ensure you press the balls with your hand so as to tighten it else will fall apart during steaming.
Take a steamer fill with water, when it lets out steam, add the idlis and steam it for 15 minutes.
Serve hot with the chilli garlic coconut chutney
Chilli Garlic Coconut chutney Ingredients
1 cup freshly grated coconut
3-4 garlic
2 dried red Kashmiri chillies
Salt
In a mixer grind the coconut, chilli, garlic and salt to a coarse paste.
The chilli and garlic are meant to be pungent in this chutney as then it will pair well with the idli which is a little band. No tempering required. Keep the chutney coarse and thick. You can adjust the chillies and garlic as per your taste.
I have a phobia about bread. Don’t know why. Must have made it a couple of times 4 years ago. It was a success but the effort involved just would make me procrastinate.
I am friends with the bread guru Sumod Tom who we fondly call Sarr. He has been pushing all of us in the group to make breads and we keep giving excuses. And believe me he can push. So I bought a packet of the precious yeast even though I had a bottle in the fridge ignored since 3 years. I tested the old yeast and it worked perfectly. Now I have so much yeast and I just may become the society’s new pav wali. The only deterrent is kneading the damn dough in the heat.
Back to this dish. So it finally took me a whole month of mentally preparing myself to make bread and today I took the leap. I used Sarrs white bread recipe and made these pull aparts. The pizza sauce is homemade and a recipe I have been using for years. It turned out so good. My 9 yr old advised me to put it on my Menu.
A special thanks to my friend Himanshu the pav wala. He helped and guided me through every step. I wouldn’t have the courage to make this without him saying – Whyshakha main ho naa.
Ingredients
White bread dough
Pasta sauce
Grated cheese
Wash with either egg or milk
PIZZA SAUCE
Ingredients
1 large onion chopped
10 garlic cloves chopped
10 tomatoes
1/2 readymade tomato purée pkt
1 tbsp each dried oregano, basil
1 tsp dried parsley
1 tbsp red chilli flakes
salt
Olive oil
1 tbsp maida
Blanch or roast the tomatoes. remove skin and chop or purée as per preference.
In a big pan, heat olive oil and add the onions and garlic. Sautée to pink
Add the fresh tomato puree, pkt purée, chilli flakes, dried herbs, salt. (If u feel the tomatoes are too sour u can add half tsp sugar)
Cook till tomatoes are soft.
Add the maida and mix well. This will thicken the sauce
Water or Milk – 303 grams to 340 grams lukewarm (1 1/3 to 1 ½ cups)
Honey or Sugar – 32 grams (2 tablespoons)
Instant yeast – 2 1/4 teaspoons
Salt – 1 3/4 teaspoons
Butter or Olive Oil – 28 grams soft (2 tablespoons)
Milk Powder – 35 grams (1/3 cup)
Method
Take ¼ cup lukewarm water, add 1 teaspoon sugar and the instant yeast, mix well and set aside to rise.
Mix the flour, milk powder and salt in a bowl.
In another large bowl mix the milk/water and sugar/honey. Add the risen yeast mix to this.
Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
Add butter little at a time to the mix and keep kneading.
Transfer this to a lightly floured work table, knead gently for 8-10 minutes (lift, spread and throw or stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard). Don’t overwork the dough
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, appx 1 to 2 hours.
You can check by lightly pressing with your finger. If there is an indentation then it’s ready.
ASSEMBLY
Lightly deflate the dough and divide it into 4 portions.
Roll out into a rectangle shape, spread pizza sauce leaving a one inch space around the borders. Top with cheese.
Now roll it from one end like a swiss cake to make a log.
Cut equal slices of the log.
Take a 12″ round tin, grease it well.
Place this cut rolls flat in a circle leaving some space between each roll. This will allow enough space for the dough to rise a second time.
Cover and keep for the second rise in a warm place. Appx an hour or more. Keep an eye on it.
Once the dough has prooved for a second time, preheat your oven at 180-200 degrees Celsius (depending on your oven)
Brush an egg/milk wash on your pull aparts to ensure a nice brown top.
Bake for 15-18 minutes till u get a nice brown top. Settings is both rods on with the fan mode.
Brush with butter once you remove it. Let it rest for 7-8 minutes.
Gently run a knife around it and de mould from the tin. If u leave it in the tin, the juices from the sauce will make your bread soggy.
Mangalorean ghee roast is such a versatile recipe, you can make it with chicken (the recipe is already on the blog), egg, prawns, mushrooms, whichever protein you feel like. You can make the paste ahead of time and freeze it too.
I wanted to make something different to go along with the egg, so decided it would be a garlic butter roti to pair it with. And when it comes to tandoori rotis I have just one place to go to for the recipe. My friend Ameya once again. He gave me a detailed recipe and voice notes and video approvals. But still when the time came to make it, the roti would fall on the flame as soon as I overturned it. I gave up after 3 rotis failed and I stormed into the room. Called Ameya who told me to try a trick and see. I did try and first one fell again. I decided to take a video to show him I failed and this time the roti didn’t fall and was a success. I think the roti was scared of Ameya and finally worked. After that no issues. Such a feeling of accomplishment to finally get a well done roti. Thank u Ameya
I have made the ghee roast with chicken and prawns before, now with egg I added a twist using my fav podi/gunpowder to fry the eggs. Absolutely lipsmacking.
Egg Podi Ghee Roast
Ingredients
8 boiled eggs
2 tbsp podi/gunpowder
1/4 cup oil
SPICE PASTE
20-25 dry red Kashmiri chillies
3 tbsp dhania seeds
1 tbsp jeera
1/2 tsp methi seeds
6-7 peppercorns
1″ dalchini
1 tsp rye
1 tbsp khus khus
4 Laung
10 flakes garlic
Small ball tamarind
2 big onions
OTHER INGREDIENTS
3/4 cup ghee
2 tbsp powdered or fine jaggery (adjust as per taste)
10-12 curry leaves
1 tbsp sliced garlic
chopped coriander
Heat oil, add the gunpowder and sautee the eggs in it. Keep and eye not to blister the eggs but ensure they get a crisp skin and arr coated well in the masala.
Shut the gas when done, slice eggs into half we cooled and overturn them so that the masala coats the halves well.
In another pan, roast chillies, dhania, jeera, methi, pepper, dalchini, rye, khus khus and laung . (One by one)
Grind the roasted spices with garlic, onions, tamarind and salt to a fine paste by adding some water.
In a pan, heat 1/2 cup ghee, add curry pata when it sizzles add the spice paste and fry it off well.
Add the jaggery and mix well. Adjust seasoning
Once the paste leaves ghee, add the eggs to it and mix gently so as not to break the eggs but to coat it well with the masalas.
Garnish with coriander leaves.
At serving time, temper some more ghee and fry some curry leaves and chopped garlic, pour it over the curry.
Note – Do not shy away from the ghee, it’s an import part of the recipe and needs lot of it.
Tandoori butter garlic roti Ingredients
1 cup whole-wheat flour
1/4 cup all purpose flour
1/4 tsp baking soda
Salt
Oil
Water
Mix of chopped garlic and kalonji/Nigella seeds
Sieve the flours, salt and baking soda.
Knead well to make a smooth dough by adding lil water at a time…u would need to keep adding oil in between to make the dough soft n smooth.
Before adding more oil ensure ur dough has collected itself so the oil won’t leave it sticky. So add little water and oil in intervals while kneading.
The best way to know the dough is done is when it is nice n smooth and soft to touch. Press lightly with your finger and check if it leaves an indentation.
Rest it for an hour under a wet towel or muslin
Spread maida on the counter and roll slightly thicker Chapati. Or u can pat by hand.
Apply water on one side and keep that side on the tawa. Press the sides of the roti onto the tawa so that it sticks to it with a grip.
Add the chopped garlic and kalonji mix and press it onto the roti.
Cook the top side first by inverting the tawa and moving the tawa for even browning.
Turn over the tawa and place on gas to cook the bottom side
Let it cook.
Once u see the roti leaving edges it means its done..
Immediately apply butter and keep covered under a cloth or casserole but with cloth inside covering it
Note – I tried to work with a preheated tawa but everytime the heat would start cooking my roti and when I overturned it, it would fall off. The trick I did is run the tawa under tap water after each roti and cooled it down. Then stuck the roti on it, pressed it hard on all borders and then overturned onto the flame. This worked very well.
I struggle big time with Chinese cuisine, just don’t seem to get it right. But when you have friends who are pro with it, then you can just give up.
My dearest friend Ameya Warty was sweet enough to share these 2 recipes and guide me through it. Still fall short of the super Chinese food hogged at his outlet Oh My Food, but will keep trying till I get it just right.
1 cup rice 90% cooked by Draining method
Long sliced Cabbage 1/4th
Beans slit long 8-10
Mushrooms chopped 6-8
Spring onions chopped fine
Carrots sliced long 1
Onions 1 sliced long
Any other Vegetables u want to add
Garlic chopped roughly & Fried till light brown – 20-24 cloves
Soya sauce 2 tsp
Chilli sauce 1 tsp
Salt
Method
In a wok/kadhai heat oil, swirl it on the entire vessel so it’s coated evenly. Remove excess oil else the rice will get oily.
Fry onions, spring onions, beans, carrots, mushrooms and all other Vegetables but dont let them go soft. Maintain the crunch.
Add half of fried garlic and mix well, add soya and chilli sauce and salt. Do a taste check at this point and what’s needed.
Add the rice and mix with a light hand to avoid breaking of rice. Toss if u can instead of mixing.
I struggle big time with Chinese cuisine, just don’t seem to get it right. But when you have friends who are pro with it, then you can just give up.
My dearest friend Ameya Warty was sweet enough to share these 2 recipes and guide me through it. Still fall short of the super Chinese food hogged at his outlet Oh My Food, but will keep trying till I get it just right.
For marinating the chicken: 250 g boneless chicken 1 tsp black pepper powder 1 tsp red chili powder optional Salt to taste 2 tsp Soya sauce 1 tsp Vinegar 2 tsp Ginger garlic paste 1 Egg 2 tbsp corn flour 1 tbsp Maida all purpose flour
For making the chili chicken gravy:
1/4 Cup spring onion greens
1/4 Cup Capsicum cut into cubes
1/4 Cup Onions cut into cubes
2 tsp Black pepper powder
1 Green Chilli
7 Garlic cloves finely chopped
1- inch Ginger finely chopped
2 tsp Soya sauce
1 tsp Tomato sauce
2 tsp Red chili sauce
Salt to taste
To make corn flour slurry (used in making gravy)
1 tbsp Corn flour
2 tbsp Water
Method
In a mixing bowl, take a boneless chicken cut into long pcs
Now add black pepper powder, red chili powder (optional), salt, soya sauce, vinegar, ginger garlic paste, egg, corn flour and maida(all purpose flour). Mix it well.
Marinate for 30 minutes or u can use without marination too
Deep fry the coated chicken. Keep it aside
Chop capsicum and onions into cubes.
Finely chop ginger and garlic. Also, spring onion greens. Keep it aside.
Slit a green chili.
Keep all the sauces and spices ready.
Heat oil in a pan.
Add chopped ginger and garlic. Saute for a minute.
Next add onion cubes, capsicum cubes, and green chilies.
Saute for 2 minutes. Now lower the flame.
Add 1 cup water and then cornflour slurry.
Turn the flame on medium and now add red chili sauce, tomato sauce, and soya sauce.
Stir it till it comes to a boil.
Add black pepper powder, salt, and vinegar. Mix it well.
The temperature is just soaring and all of us at home are craving something that just makes this heat bearable.
My first choice would have been beer but finally settled for kulfi. I know that’s a weird comparison. But am missing beer now in this sweltering heat.
The icecreams have all disappeared from the shop freezers and the kids have been craving for one. I avoided making it again as I have to save my whipping cream for future cake orders. So thought why not kulfi.
I read a few recipes online and once I understood the process went about making it. One is loaded with kesar badam and pista and the other has paan filling and dried rose petals. Both were creamy, rich and delicious but the heat made it melt pretty fast.
This is not some shortcut method but takes time to let the flavours develop. Enjoy
Ingredients
1 ltr full fat milk
100 gms mawa
1/4 cup sugar (may need more as per sweetness level)
3 tbsp rice flour mixed with warm milk to a paste
1/4-1/2 cup finely chopped almonds and pistas (depends on your love for nuts)
1 tsp powdered cardamom
2-3 drops Kulfi essence
Few strands saffron soaked in warm milk
In addition for Paan Kulfi
50gms Apura Banarsi Paan filling
1 tbsp crushed dried rose petals
Heat milk in a heavy bottom saucepan for about 20-25 mins stirring occasionally.
When slightly reduced, add the rice paste and sugar and mix well. Taste the milk for sweetness and adjust sugar.
Cook till the milk mixture starts to thicken. Ensure its lump free.
Crush/grate the mawa and add it to this mix. Keep stirring till all lumps are dissolved.
Add cardamom powder and keep stirring till u get a thick consistency.
For paan kulfi – Now seperate 1/4 of this mix into another vessel, add the crushed dried rose petals and paan filling. Mix well and shut the gas
For kesar badam kulfi – add the chopped nuts and mix it well. Add the kesar at the end.
Let it cool down and then pour into your moulds or dish.
To ensure it doesn’t get icy, place a cling wrap on top layer of the kulfi. Cover with aluminium foil or lid. Chill overnight
Before demoulding, remove from freezer for a few minutes. Rub your hands on the mould making it a litte warm, run a butter knife around the kulfi and unmould.
This lockdown has made me realise that so many dishes I make regularly are not part of my blog. So slowly and steadily updating the dishes that I regularly whip up in my kitchen
Arrabiata is one of the basic Italian sauces used to make a pasta dish. It’s robust and rich in flavour and I also double it up as my pizza sauce. Just thicken it up and it’s ready to go on a pizza.
Coming back to the pasta, add loads of veggies and some chicken or prawns, top it up with some cheese and u are ready to serve a delicious meal.
Ingredients
2 cups raw pasta
1 packet mushroom – sliced
5 baby corn sliced
1 small broccoli
1 large onion chopped
10 garlic cloves chopped
10 tomatoes
1 readymade tomato purée pkt
1 tbsp each oregano, basil
1 tsp parsley
1 tbsp red chilli flakes
salt
Cheese
Olive oil
Cook the pasta in salted water till just al dente. Run it under tap water once done to stop it from cooking further.
Heat olive oil in a pan and saute garlic and baby corn, cover and cook
When corn is slightly tender add mushrooms and sautee. Cover and cook.
Add the broccoli, 5 mins before the veggies are done. Cover and cook.
Add a litte salt, dried herbs and chilli flakes. Mix well and shut the gas. Keep aside.
Blanch or roast the tomatoes. remove skin and chop or purée as per preference.
In a big pan, heat olive oil and add the onions and garlic. Sautée to pink
Add the tomato, pkt purée, chilli flakes, dried herbs, salt. (If u feel the tomatoes are too sour u can add half tsp sugar)
Cook till tomatoes are soft.
Add the vegetables and pasta and mix well.
Adjust seasoning and sauce consistency by adding water.
Easy recipes are always welcome with everyone who needs a break from cooking. Not just easy but flavourful too.
Usually when I make some international chicken/fish recipe I like to have a side of rice to go with it. You can use any English vegetables in this recipe like broccoli, zucchini, corn, peppers etc
I have had this recipe for over 6 years now, given by my bestie Sonali. I make it a few times a month to good reviews by family and friends.
It’s an easy one pot, no fuss recipe. You can add any vegetables of your choice and make it a wholesome meal for your family.
In these times of lockdown, we friends swap recipes and they pointed out that it’s not on the blog. I was surprised myself that I missed out uploading such a good recipe. So here it is
Ingredients
1 glass rice washed and soaked 10-12 tendli/ivy gourd sliced long 10-12 french beans scut in 2″ pcs 1/2 cup cauliflower florets 2 slit green chillies 1 tbsp dhania/coriander powder 1/2 tsp haldi/turmeric 1/2 tsp garam masala 1 tsp ginger garlic paste 1 tsp jeera 2 choti elaichi/cardamom 1″ dalchini/cinnamon 1 tej patta 5-6 karipatta/curry leaves Ghee, salt
1) Heat ghee, add jeera, elaichi, cinnamon and karipatta 2) When it sizzles add ginger garlic paste. Fry well 3) Add the dry masala and fry it off 4) Add the vegetables, rice and chillies and mix well 5) Add salt and coriander leaves. Mix 6) Add 2 glasses water, bring to a boil and lower gas. 7) cook covered for 16 mins. Shut the gas and let it rest for 5 mins.
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