Category Archives: Entrees

Egg and Cheese Quesidilla

Egg and Cheese Quesidilla

Breakfast Quesiddilla

 

 

 

 

 

 

 

Ingredients

  • 2              medium onions
  • 2              medium tomatoes
  • 1              red bell pepper
  • 1              green bell pepper
  • 1              hot pepper(or to taste)
  • 1              bunch cilantro
  • 9              eggs
  • 1              tsp salt
  • 3              tbsp butter
  • 6              tortillias
  • 1              cup shredded cheddar cheese
  • 1/4          cup vegetable oil

Instructions

  1. Finely chop onions, tomatoes, peppers and cilantro and mix well.
  2. In a bowl break 3 eggs, 3 tbsp water and 1/2 tsp salt.  Beat well.
  3. Add 1/4 cup salsa(chopped vegie) and mix.
  4. Heat a 9″ skillet over medium heat.  Melt 1 tbsp butter and pour the egg mixture into the skillet.
  5. Cover and let it cook 5 mins.  Flip the omellet over and cook for 3 minutes or until omellet is cooked.
  6. Heat another skillet over medium heat.  Cook the toritilla on one side, turn it over.
  7. Cut the omellet in half, put half an omellet on the tortilla, sprinkle 2 tbsp cheese, fold the tortilla in half, brush it with oil and turn it over.  Brush the other side with oil and cook till both the sides are  golden brown.
  8. Make 2 more omellets and that will give you 6 quesidillias.
  9. Serve with masala potates and left over salsa.

Half an omelet on a tortilla                Tortilla folded over
IMG_2994

 

Masala Potatoes

IMG_3055

Ingredients

  • 6              medium potatoes, peeled and cubed into 3/4″
  • 1/2           tsp crushed garlic
  • 1/2           tsp crushed hot pepper
  • 1/2           tsp salt
  • 1/2           tsp turmeric powder
  • 1              tsp corinder and cumin powder
  • 1              tbsp chopped cilantro
  • 2              tbsp oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. Mix everything together and spread it on a baking sheet.
  3. Cook for about 1/2 hour or till the potatoes are cooked and crispy.

Note:

  • Serve it as hash brown for breakfast.
  • Serve it as a side with Entree
  • Serve it with Mani as a meal

Egg and potato Rolls

IMG_2507IMG_6434

Makes 6

Ingredients

  • 2                 cups finely chopped potatoes or frozen hashbrowns
  • 2                 tbsp vegetable oil
  • 2                 tbsp green chutney
  • 1                 tsp salt
  • 9                 eggs
  • 3                 tbsp finely chopped onions
  • 1                 tbsp finely chopped cilantro
  • 1/4              cup cold water
  • 2                 tbsp butter
  • 6                 10 inch wheat tortillias
  • 1                  tbsp vegetable oil

Instructions

  1. Preheat the oven to 350 degrees F
  2. Grease a baking tray.
  3. Add 2 tbsp oil, 1 tbsp green chutney and 1/2 tsp salt to the potatoes and bake for 15 minutes or till the potatoes are cooked and light brown.
  4. In a bowl break the eggs, add 1/2 tsp salt, 1 tbsp green chutney, onions cilantro, and water and mix well.
  5. Heat a 9″ frypan, melt 1 tsp butter and make an omelette withe about 3/4 cup of egg mixture,
  6. While the omelette is cooking on a hot griddle cook the tortillia on one side for 1 min, brush it with oil turn it around and cook for another 1 min.
  7. Put the omelette in the centre of the tortillia, add 1/3 cup potatoes.  Bring the 2 sides 1″ in towards the centre and roll it up.
  8. Serve it hot with a green chutney.  This is a perfect breakfast to go.

IMG_2506

Katori Chaat Savoury Bowls

Deep fried or baked katoris are made with flour and filled with your favorite toppng and topped with sweet and sour chutneys.

Katori means a bowl.  Fried katories are delicious.  Baked Katories are healthier and equally tasty.  The dough requirement for both the katories is different.  Baked katoris dough is made with milk or yoghurt to keep it soft compared to fried ones that only need water to make the dough.

IMG_6361Puri bowls for Bhel

Ingredients

  • 2         cups all purpose flour
  • 1/2      cup oil/butter
  • 1/2      tsp baking powder
  • 1/4      tsp ajwan
  • 1/2      tsp freshly crushed black pepper
  • 1/2      tsp freshly crushed cumin
  • 1/4      tsp salt
  • 3/4      cup milk or yoghurt(water if frying)
  • oil        for frying

Instructions

  1. Preheat the oven to 350 degree F.
  2. In a medium bowl add the flour and the rest of the ingredients and make the dough.
  3. Wash and pat dry a muffin pan.  Turn it upside down and grease it with oil.
  4. Roll the dough into a circle, big enough to cover the outer side of one muffin mold.
  5. Bake them for 10-12 minutes or until the outer covering is brown.
  6. Let it cool and remove the katoris from the mold.

For fried Katories

  1. Roll the dough in a circle 1/8 of an inch thick.  prick the circle with a fork.
  2. Grease a katori, place the katori in the centre and wrap the dough around it.
  3. In the heated oil drop the katori wrapped with dough and fry it.
  4. Oil will start filling in the katori, be careful.  using a tong carefully remove the dough from the katori and after draining all the oil pull the bowl out.  Place the bowl on a greased paper towel.
  5. Continue frying the puri katori until it is light gold in colour, remove from the oil and let it drain.

Assemble the puri katories like bhel and serve.

Fish Cakes

Fish Cakes

Ingredients

  • 1/2              lb Fish fillet (you can use any fish –   I have used salmon)
  • 1/2              lb potatoes
  • 1                  tbsp finely sliced green onions
  • 1                  tsp green masala*
  • 1                  tsp salt(or to taste)
  • 1/2              tsp black pepper
  • 1/2              tsp freshly ground cumin
  • 1                  tbsp chopped cilantro
  •                     lemon juice
  • 1/4             cup bread crumbs
  • 1                 egg
  • 1/2             cup canola oil

Instructions

  1. Lay the fish in a fry pan and pour 1/2 cup water on it.  Bring this to a boil, lower the heat and simmer it for 5 min.  Let it rest for 10 min in the fry pan.
  2. Meanwhile, peel the potatoes and cube them into an even-sized chunks.  Put them in a saucepan, cover it with water and add 1/2 tsp salt.  Bring to a boil and then simmer it for 10 mins or until tender, but not broken.
  3. Take the fish out of the water and mash it with a fork.
  4. Drain the potatoes and mash it with a fork.
  5. In a small bowl mix the fish, potatoes and the next 7 ingretients.  Using your hands, gently mix everything together.
  6. Divide the mixture into 12, make a round ball, coat it with bread crumbs and flatten it to make a patty.
  7. Crack an egg in a small bowl, add a tble spoon of water and beat it with a fork.
  8. On med-hot heat, heat the oil in a small frypan, dip the cakes in the egg and shallow fry the cakes on each side about 2 mins till they are golden brown.
  9. Remove from the oil, drain it on paper towel and serve with a chutney.

IMG_2960

  • Green Chutney
  • 1         oz garlic
  • 1         oz ginger
  • 1         hot pepper
  •            handful cilantro
  1. Blend everything together to a fine paste.
  2. Use as needed.

Mulligatawny Soup

Mulligatawny is a a traditional curry soup with origins in India.   It is satisfying, comforting and delicious milding spiced and creamy,  perfect for a cold day, serve with a dollop of sour cream

This soup is popular in South India

]Mulligatawny Soup 

Ingredients

  • 2              level tbsp coriander seeds
  • 1              level tbsp cumin seeds
  • 1              level tbsp aniseed seed
  • 1/4           level tsp fenugreek seeds
  • 1              1″ cinnamon sticks
  • 2              tbsp canola oil
  • 2              medium onions, peeled and chopped
  • 2              carrots, peeled and roughly chopped
  • 2              tbsp green masala
  • 5              oz masoor daal, washed
  • 3              large tomatoes, roughly chopped
  • 1              lt water(4 cups)
  • 1              can coconut milk
  • 3              tbsp cooked rice
  •                 lemon juice to taste
  • 1              tsp salt

Instructions

  1. Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
  2. Grind into a powder in a small grinder or with a mortar and pestle.
  3. Heat the oil in a pan, add the onions, carrots, green masala, and fry 2 minutes.
  4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
  5. Cover and cook for 15 minutes or until the vegetables are tender.
  6. Pour into a blender or food processor and blend.
  7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
  8. Serve hot with a toast or cracker.

IMG_3008 (1)

Variation You can add chicken pieces to the soup before you serve. Add chicken stock instead of water.

Spumoni Slices

IMG_2610 (1)

Makes 7 doz.

Ingredients

  • 3               cups all purpose flour
  • 1/2           tsp baking powder
  • 1/4           tsp salt
  • 1               cup butter or margarine softened
  • 1               cup sugar
  • 1               large egg
  • 2               tbsp milk
  • 1               tsp vanilla extract
  • 1               square unsweetened chocolate melted
  • 1/3           cup candied red cherries, finely chopped
  • 5               drops red food colouring
  • 1/2           cup pistachio nuts, finely chopped
  • 1               tsp dark rum or 1/4 tsp almond extract
  • 5               drops green food colouring.

Instructions

  1. Combine flour. baking soda and salt to a bowl.
  2. Beat butter and sugar until light and fluffy.
  3. Add egg, milk and vanilla and mix.
  4. With mixer at low speed, gradually add dry ingredients just until blende.
  5. Divide dough into thirds, placing each in a separate bowl.
  6. Combine one third dough with melted chocolate.
  7. Combine cherries and red colouring with the second one third of the dough.Stir nuts, rum and green food colouring into remaining dough.
  8. Line an 8 x 4 inch bread pan with plastic wrap.  Press green dough evenly into bottom of the pan.  Repeat layering with chocolate and cherry doughs.
  9. Cover and refregerate overnight.
  10. preheat oven to 375 degrees.
  11. Invert pan onto a cutting board.  Remove pan and peel of the plastic wrap.
  12. Cut dough crosswise into 1/4 inch-thick slices, then cut each slice crosswise into thirds or quarters.
  13. Place 1 inch apart on ungreased cookie sheets.
  14. Bake 8 to 10 minutes, until bottoms are lightly browned.
  15. Transfer to wire rack to cool.

Sticky Toffee and Dark Chocolate Pudding Cake

IMG_6545

Serves 8-10

Ingredients

  • 1                 lb dried Medjool dates, pitted and chopped
  • 2 -1/2         cups water
  • 2-1/2          cups all-purpose flour
  • 2                 tsp baking powder
  • 1/4              tsp baking soda
  • 1                 tsp salt
  • 3/4              cup unsalted butter
  • 1                 cup granulated sugar
  • 1/3              cup packed dark brown sugar
  • 2                 tsp vanilla essence
  • 3                 eggs
  • 1                 cup chopped Lindt Excellence 85% Dark chocolate

Vanilla Meringue butter cream

  • 4                 eggs white
  • 1 1/4          cup granulated sugar
  • 1                 tsp vanilla extract
  •                    Pinch salt
  • 3/4             cup unsalted butter, cut into cubes

Chocolate caramel drizzle

  • 1 1/4         cup granulated sugar
  • 1/4             cup water
  • 3/4             cup 35% whipping cream
  • 80               g  Lindth Excellence 85% Dark Chocolate, finely chopped
  • 1/8             tsp salt

Instructions

  1. Preheat oven to 350 degree F.  Lightly grease 3-7″ springform pans or 2-9″ springform pans.  Set aside.
  2. Combine dates and water in a small saucepan over medium-high-heat, bring to a boil.
  3. Reduce heat to a low and simmer for 10 minutes or until dates are tender and about 1/3 cup liquid remains.
  4. Transfer to a food processor and pulse until smooth; set aside.
  5. Sift flour, baking powder, baking soda and salt in a medium bowl; set aside.
  6. Using electric mixer, cream butter with sugars until light and fluffy.
  7. Beat in vanilla; stir in egges, one at a time, scraping down sides after each addition.
  8. Stir in one-third of flour mixture; stir in half of date puree, mixing after each addition just until incorporated.  Repeat additions of flour and date puree; stir in remaining flour mixture.
  9. Stir in chopped chocolate.  Divide batter evenly among prepared cake pans.
  10. Bake for 40 minutes or until tester inserted in centre of cakes comes out with a few crumbs clinging to it.
  11. Let cool for 10 minutes in pans, then turn out onto racks to cool completely.

Buttercream

  1. In a double boiler over medium-low heat, whisk egg whites with sugar until sugar has fully dissolved and instant-read thermometer reads 160 degree F(70degress F). Remove from heat.
  2. Add vanilla and salt to egg white mixture, using electric mixer, whip until meringue holds stiff peaks and mixture is at room tempreture.  Add butter, one cube at a time, beating well after each addition.  (If mixture looks like it is separating, keep beating until it looks smooth again.)  When butter has incorporated, reduce to medium-high speed; beat for 2 minutes or until silky smooth.  (Use immediately, or refrigerate briefly if buttercream is too soft.)
  3. Spoon buttercream into piping bag fitted with large tip.

Drizzle

  1. In a medium saucepan, combine sugar and water over medium-low heat, stirring until sugar has disolved.
  2. Turn heat to medium-high; bring to a boil, and boil without stirring for 4 to 5 minutes, or until sugar mixture is deep gold.
  3. Remove from heat.
  4. Working quickly and being careful not to splash, stir in cream.  Let cool slightly; add chocolate and salt, stirring until smooth.
  5. Let sauce cool to room tempreture.

Assembly

  1. Trim domed tops from cake layers.  Transfer one layer to cake board, plate or serving platter; drizzle with one third of the chocolate sauce.
  2. Pipe a circle of buttercream around cake, about 1/2 inch(1cm) from edge;  fill with more butter cream.
  3. Top with second cake layer, drizzle with sauce and pipe buttercream over top.
  4. Add final cake layer; pipe remaining buttercream over top and side of cake, using a spatula to spread evenly.
  5. Drizzle remaining chocolate sauce over top and side of cake.
  6. Top with lindt truffles and chocolate sauce.

Chocolatier Tip

The best way to add chocolate to an already sweet dessert is to use chocolate that has a higher percentage of cacoa.  This gives you all the bittersweet flavour without the extra sugar.

 

Vegetarian Sausage Rolls

IMG_5560.jpg

Spinach, chickpeas and sweet potato sausage rolls

Ingredients

  • 1             can chickpeas(400) gms
  • 1/2         lb yam(orange sweet potato)
  • 4             ozs frozen chopped spinach
  • 2             oz feta cheese
  • 1/2         red onion
  • 2             cloves garlic
  • 1             tbsp fresh ginger
  • 1             tsp freshly ground cumin
  • 1             tsp freshly ground black pepper
  • 1/4         tsp ground nutmeg
  • 1/2         tsp salt
  • 2             tbsp fresh coriander, chopped
  • 1             tbsp fresh parsley, chopped
  • 1             pkt frozen Puff pastry, defrosted
  • 1             egg
  • 1             tbsp sesame seeds

Instructions

  1. Drain the chick peas, in a food processor pulse the chickpeas to a rough puree.  Put this in a medium size bowl.
  2. Grate the sweet potato and add this to the bowl.
  3. Defrost the spinach and add this to the bowl.
  4. Crumble the cheese and add this to the mix.
  5. Finely chop the onion and add it to the mix.
  6. Finely grate or chop garlic and ginger, add this to the mix.
  7. Add the rest of the ingredients except egg and sesame seeds and mix well.
  8. Lightly beat the egg and brush it all over the pastry sheets.
  9. Cut the pastry about 3″ wide.
  10. Place the vegetable mixture in the centre 1″ pastry, using your hands form it into a sausage shape the lenght of the pastry.  roll the pastry around the filling, as firmly as possible without stretching the pastry, until you have a roll shape with about 1/2″ overlap.
  11. Egg wash each roll and sprinkle with sesane seeds.
  12. Transfer the rolls to the freezer for about 30 minutes to set a little which will make it easier to cut.
  13. Preheat oven to 400 degrees.  Grease a baking tray with butter or pam or line it with parchment or greaseproof paper.
  14. Remove the rolls from the freezer, using a sharp knife, cut the rolls to your desired lenght.  Place the cut rolls onto a greased baking tray seam side down, and bake for 25-30 minutes until pastry is golden.
  15. Note.  If the rolls collapse a bit during baking and the filling spills out, once the pastry is golden and they are out of the oven, using two desert spoons – one of either sides of the sausage roll – to gently push the filling into the pastry into a roll shape.

IMG_5558.jpg

Kashmiri Dum Aloo

Indian Kashmiri Dum Aloo is a mildly spiced potato curry, tomato based,cooked with spices and yoghurt.

It is not as spicy as it looks.  The curry has the Indian spices, yoghurt  and gorgeous lush red colour from tomato paste.

 In Indian homes, a curry is for dinner, no matter how hot the tempreture.

According to the elders, spices in a curry help fight stress, calm you down, and make you feel good even on a hot summer day.  Some spices are cooling and are preferred on summer days.

Cooling spices are:  cumin seeds, coriander seeds, fennel seeds, green cardamom.  So in summer we have cardamom tea, yoghurt based curries li ke dum aloo, or cumin(jeera) lassi or fennel ice cream.

Warming spices are:  Cinnamon, black cardamom, mustard seeds, cloves, star anise, bay leaves, curry leaves, mace etc.

IMG_5614.jpg 

Ingredients

  • 10-12           small potatoes peeled and cut in half
  • 1                    cup yoghurt (if using Greek yoghurt add 1/4 cup water)
  • 3-4                tbsp cilantro(to garnish)
  • 1/4                cup tomato paste
  • 1-2                white onion(about 1 cup finely chopped)
  • 1                    tsp chopped garlic
  • 1                    tsp chopped ginger
  • 4                    tbsp vegetable oil
  • 1/2                tsp salt
  • 1                    tsp mild paprika or
  • 1/4                tsp cayenne
  • 1/3                cup cashews(10-12 soaked in mild and blended)
  • 1/4                cup milk

Spice Blend

  • 1                    tsp fennel seeds
  • 1                    tsp cumin seeds
  • 1/2                tsp cardamon seeds
  • 4-5                black pepper

Instructions

  1. Wash the potatoes.  Peel off skin and cut then in half.  Prick each potato with fork 2-3 times (this makes potatoes tender faster when frying and also help absorb flavour in the curry later)
  2. Heat a large saucepan.  Add all the spices except chili powder and roast for 30 seconds or until fragrant.  Remove in a mortar and pestle or a spice grinder and grind to a powder.
  3. Soak cashew in milk and set it aside.
  4. Heat 3 tbsp oil in a heavy bottom large saucepan.  Add potatoes and cook until crispy almost brown from all sides,
  5. Remove potatoes on a plate lined with paper towel.  Test if done – pierce a knife through one potato, the knife  should slide in smoothly.
  6. Add onions, garlic and ginger and saute until onions are soft.
  7. While onions cook, grind cashew to a paste with soaking milk.  In onion, mixture add ground toasted spices and cook for 1 minute.  Add Cashew paste and cook for 3-4 minutes until oil separates.
  8. Reduce heat to low, add yoghurt and mix well.  Increase the heat and continue cooking for another 5 minutes or until oil separates.
  9. Add the potatoes with 1/2 cup of water, mix well and cook for 5 minutes.
  10. Remove from the heat, garnish with cilantro and serve with naan and/or rice.