Saturday, February 14, 2015

Naan

Ingredients: (Serves 3)
1 cup all purpose flour
1 cup whole wheat flour
2 tbsp whole wheat flour for dusting
1 tbsp dry yeast
3-4 tbsp yogurt
1/2 tsp kalonji/nigella seeds
1/2 tsp sesame seeds
1 tbsp coriander leaves - finely chopped
Water
Salt
Oil
Note: Usually naan would not include whole wheat flour. I prefer to add equal amounts of all purpose and whole wheat flour as a healthier option.

Method:
1) Activate yeast by adding it to 3 tbsp of warm water and keeping it aside for 10-15 mins
2) Add yeast, yogurt and a tsp of salt to the flour. Knead well into a dough adding water as required.
3) Grease it with about 1 tbsp of oil. Place it in a bowl, cover it with a tea towel or cling wrap. Keep aside in a warm place and wait for it to rise. It should double in size in 30 mins
4) Pre-heat the oven to 250C. Put the wheat flour for dusting in a plate. Divide the dough into 10 -12 equal portions and roll them into a ball.
5) Work with one ball at a time. Place it on the wheat flour and gently press to flatten. Turn over and gently press so that the other side is covered with flour as well.
6) Gently roll this into a circle about 6 inches in diameter.
7) Sprinkle a bit of nigella seeds, sesame seeds and coriander leaves. Roll the naan again so that the seeds and coriander stick to the bread.
8) Line a baking tray with baking paper. Place naan bread, dab some oil on top and bake for 3-4 minutes until it starts to change colour
9) Do the same for the remaining dough.
DONE!!!

Tip: I prefer to make all the naan in one go before I start placing it in the oven in batches. This way I get to eat fresh off the oven naan, while the next batch of naan is baking :)


Saturday, February 7, 2015

Vegetable Puff

Ingredients: (Makes 6)
3 puff pastry sheets

For the filling:
2 medium sized beetroot - peeled, cubed, boiled until soft
1 medium sized potato - cubed, boiled until soft
1 cup frozen peas - thawed
2 garlic pods - finely diced
½ tsp cumin seeds
¼ tsp fennel seeds
1 green chili
½ tsp coriander seeds
Salt
1 tbsp oil


Method:
For the filling:
1) Take beetroot, potato and peas in a bowl and lightly mash. Keep aside.
2) Take oil in a deep bottomed frying pan. Once the oil is hot enough, add garlic and fry until it changes colour.
3) Crush the spices (cumin, fennel, coriander) with a mortar and pestle. Stir it into the pan with green chili and fry for 5-10 seconds.
4) Add beetroot, potato, green peas, turmeric powder and mix. Check for salt.
5) Cover and cook on medium heat for 5 minutes.
Remove from heat and allow it to cool.

Vegetable puffs:
1) Preheat oven at 200 C
2) Thaw the pastry sheets. Cut each sheet into 2 halves.
3) Divide the filling into 6 portions.
4) Take one half of the puff pastry sheet. Place one portion of the filling in the center and spread such that it covers ⅓ of pastry sheet. Ensure that the sides are covered with filling.
5) Gently fold over the top ⅓ of the sheet on the filling, followed by the bottom ⅓.
6) Bake in oven for 20 - 25 minutes until golden brown

DONE!!!

Saturday, January 24, 2015

Vegetarian Big Brekkie

Ingredients: (Serves two)

Sweet Potato Hashbrowns:
1 sweet potato - peeled and grated
½ medium sized onion - finely sliced
1 tsp paprika powder
1 tbsp corn flour
Olive Oil
Salt

Grilled tomato:
2 cups cherry tomato - sliced into 2 halves
½ tsp dried Italian herbs

Sauteed Mushrooms and Spinach:
2 cups button mushrooms
1 cup baby spinach
2 garlic pods - finely diced
2 tbsp butter
1 tbsp white wine vinegar
Fresh coarsely ground pepper
Salt

½ slab of Haloumi cheese
2 vegetarian sausages
2 slices of mixed grain bread

Method:
Hashbrowns:
1) Mix sweet potato, onion, paprika powder, corn flour, 1 tbsp olive oil in a bowl. Check for salt. keep aside for 15-20 mins
2) Pour oil into the frying pan (1 mm deep) and heat it on medium heat.
3) Once hot, gently place 1 heaped tbsp of hashbrown, flatten it with a spatula so that it is about ½cm thick. Depending on the size of the pan, you could get multiple hashbrowns to shallow fry at once.
4) Cook for 3-5 minutes. Once it is done, flip to the other side and fry for 3-5 minutes.
5) Remove and pat with paper towel to remove excess oil

Sauteed mushrooms and spinach:
1) Heat butter in a pan, add garlic anc fry until it starts to change colour.
2) Add mushrooms and fry for 3 minutes. Keep stirring.
3) Add vinegar, salt and pepper to taste. Stir fry it for another 2 mins. Stir in spinach. Cook until spinach wilts.

Grilled tomato:
1) Mix tomato with italian herbs. Check for salt. Keep aside for 15 mins
2) Heat an oven on grill setting. Spread the tomatos on a baking tray and grill it for 5 mins

Grilled haloumi cheese:
1) Cut 1 cm thick slabs of haloumi cheese. Grill in oven for 5

Grilled sausages:
1) Grill in oven for 5 mins or as per instructions on the package

Toast the bread. Spread some butter if you like

DONE!!!


Saturday, January 10, 2015

Vegetarian Nachos

Ingredients (Serves 4):
Nachos chips - 50 to 70
1-2 cups sour cream or yogurt
1 cup grated cheese

For black bean topping:
1 cup black beans - soaked in water overnight
1 medium sized Spanish onion - sliced
1 tbsp olive oil
3-4 garlic pods - sliced
½ tsp cumin seeds - coarsely ground
1 green chili
1 tsp red chili powder
1-2 tsp salt


For salsa:
2 large tomato diced
½ small sized Spanish onion - finely diced
1 green chili
1 tbsp olive oil
2-3 tsp coriander - finely chopped
½ tsp salt

For guacamole:
1 ripe avocado - mashed
½ small sized Spanish onion - finely diced
1 small tomato - diced
¼ tsp pepper powder
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt

Method:
Black bean topping:
1) Put black bean in a sauce pan along with the water used for soaking. Add 1 tsp salt. Cover and cook for 20-30 minutes until the black beans become soft. Add more water if it starts to dry out. Drain and keep aside the beans and reserve the water as well.
2) Heat oil in a frying pan, add garlic pods and wait until it starts to brown.
3) Add cumin seeds, onion and green chili and wait for onion to change colour
4) Add red chili powder as per taste, stir in the black beans and fry for a minute. If it becomes too dry, you can add about 1/4 cup reserved water. Check for salt.

Salsa:
Mix all ingredients in a bowl

Guacamole:
Mix all ingredients in a bowl

Bring it all together:
1) Pre-heat oven to 180C. Lay the nachos on a pizza stone for e.g and place it in the oven for a minute or two to make it crisp.
2) Divided the black bean topping, salsa, cheese, guacamole, yogurt/sour cream, nachos into 4 portions
3) Arrange 1 portion of nachos on the stone such that there are no gaps. Sprinkle 1 portion of cheese, 1 portion of black bean, 1 portion of salsa and bake for 5 minutes
4) Remove from oven and layer on top - nachos, cheese, black beans and salsa again. Bake in oven for 10 minutes
5) Remove from oven, while serving top with guacamole, sour cream/yogurt
6) Do the same with the remaining ingredients as a second batch

DONE!!!

Tip:
1) Typically, sour cream is used instead of yogurt is used. Its just my preference as it is a healthier and yummier alternative
2) I also reckon more cheese is used but I like to keep it to bare minimum


Saturday, January 3, 2015

Chiwda

Ingredients:
250g thin avalakki (flattened rice)
2/3 cup ground nuts
1/3 cup roasted chana dal (split chickpea)
2/3 cup sliced dessicated coconut
1-2 tsp mustard seeds
&frac12 tsp cumin seeds
2 sprigs of curry leaves
1 green chili - optional
4-5 dry red chili
1-2 tsp red chili powder
&frac12 tsp turmeric powder
1 tsp sugar
2-3 tsp salt
Pinch of asafoetida
4-5 tbsp oil

Method:
1) Dry roast avalakki in a pan on medium heat until an aroma wafts out. Keep aside.
2) Heat oil in another pan on medium heat. When hot, add ground nuts and fry for a minute. Add chana dal and fry until it starts to change colour. Keep stirring.
3) Add mustard seeds, dry red chili and wait for it to splutter.
4) Reduce the heat to low, add cumin seeds, curry leaves, green chili, desicated coconut slice and stir.
5) Add red chili powder, turmeric powder, sugar, salt, asafoetida and stir.
6) Add avalakki and mix thoroughly. Keep aside and wait for it to cool before storing it in a container.
DONE!!!

Tip:
1) I use Kashmiri red chili powder as it is low on heat, implying you can use more of it and get great colour
2) Before eating, stir in a finely chopped onion, coriander leaves and grated carrot. Yummmmm! :)

Saturday, December 20, 2014

Mango pancakes (eggless)

Ingredients:
For the pancake:
1 cup plain flour
1 can coconut milk
4-5 strands of saffron
Pinch of turmeric
3 tbsp sugar

1 mango - sliced length wise
1 cup thickend cream

Method:
1) Mix all the ingredients for the pancake. 
2) Heat up a pan on low-medium heat. When hot enough, pour a ladleful of pan cake batter and gently spread into a circle using circular motions. Do not make it too thin
3) For soft pancakes, cover and cook for 2 minutes. If you prefer crispy, do not cover but flip and cook the other side after 2 minutes.
4) Take a pancake in a plate, place 2 mango slices in the centre. Fold the exposed side of the pancake to the left on the mango. Fold the exposed right side of the pancake on top.
5) Drizzle with cream 

DONE!!!

Tip: If the mangoes are not sweet enough, you may mix sugar with the cream

Saturday, December 13, 2014

Avocado Pani Puri

Ingredients:
1 avocado - slightly raw, finely chopped
3 bulbs of spring onion, finely chopped
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp red chili powder

Click here for Pani and Date-Tamarind chutney recipe
I used store bought puris :)

Method:
1) Mix all the ingredients to make the avocado stuffing
2) Take 6 puris, lightly tap at the centre of one side to create an opening.
3) Stuff with avocado, add a tsp of chutney (to taste), add 2-3 tbsp of pani (to taste) and enjoy! :)

DONE!!!