Finely chop onions, tomatoes, peppers and cilantro and mix well.
In a bowl break 3 eggs, 3 tbsp water and 1/2 tsp salt. Beat well.
Add 1/4 cup salsa(chopped vegie) and mix.
Heat a 9″ skillet over medium heat. Melt 1 tbsp butter and pour the egg mixture into the skillet.
Cover and let it cook 5 mins. Flip the omellet over and cook for 3 minutes or until omellet is cooked.
Heat another skillet over medium heat. Cook the toritilla on one side, turn it over.
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.
Make 2 more omellets and that will give you 6 quesidillias.
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.
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
Preheat the oven to 350 degree F.
In a medium bowl add the flour and the rest of the ingredients and make the dough.
Wash and pat dry a muffin pan. Turn it upside down and grease it with oil.
Roll the dough into a circle, big enough to cover the outer side of one muffin mold.
Bake them for 10-12 minutes or until the outer covering is brown.
Let it cool and remove the katoris from the mold.
For fried Katories
Roll the dough in a circle 1/8 of an inch thick. prick the circle with a fork.
Grease a katori, place the katori in the centre and wrap the dough around it.
In the heated oil drop the katori wrapped with dough and fry it.
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.
Continue frying the puri katori until it is light gold in colour, remove from the oil and let it drain.
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
1/4 cup bread crumbs
1/2 cup canola oil
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.
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.
Take the fish out of the water and mash it with a fork.
Drain the potatoes and mash it with a fork.
In a small bowl mix the fish, potatoes and the next 7 ingretients. Using your hands, gently mix everything together.
Divide the mixture into 12, make a round ball, coat it with bread crumbs and flatten it to make a patty.
Crack an egg in a small bowl, add a tble spoon of water and beat it with a fork.
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.
Remove from the oil, drain it on paper towel and serve with a chutney.
80 g Lindth Excellence 85% Dark Chocolate, finely chopped
1/8 tsp salt
Preheat oven to 350 degree F. Lightly grease 3-7″ springform pans or 2-9″ springform pans. Set aside.
Combine dates and water in a small saucepan over medium-high-heat, bring to a boil.
Reduce heat to a low and simmer for 10 minutes or until dates are tender and about 1/3 cup liquid remains.
Transfer to a food processor and pulse until smooth; set aside.
Sift flour, baking powder, baking soda and salt in a medium bowl; set aside.
Using electric mixer, cream butter with sugars until light and fluffy.
Beat in vanilla; stir in egges, one at a time, scraping down sides after each addition.
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.
Stir in chopped chocolate. Divide batter evenly among prepared cake pans.
Bake for 40 minutes or until tester inserted in centre of cakes comes out with a few crumbs clinging to it.
Let cool for 10 minutes in pans, then turn out onto racks to cool completely.
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.
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.)
Spoon buttercream into piping bag fitted with large tip.
In a medium saucepan, combine sugar and water over medium-low heat, stirring until sugar has disolved.
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.
Remove from heat.
Working quickly and being careful not to splash, stir in cream. Let cool slightly; add chocolate and salt, stirring until smooth.
Let sauce cool to room tempreture.
Trim domed tops from cake layers. Transfer one layer to cake board, plate or serving platter; drizzle with one third of the chocolate sauce.
Pipe a circle of buttercream around cake, about 1/2 inch(1cm) from edge; fill with more butter cream.
Top with second cake layer, drizzle with sauce and pipe buttercream over top.
Add final cake layer; pipe remaining buttercream over top and side of cake, using a spatula to spread evenly.
Drizzle remaining chocolate sauce over top and side of cake.
Top with lindt truffles and chocolate sauce.
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.
Drain the chick peas, in a food processor pulse the chickpeas to a rough puree. Put this in a medium size bowl.
Grate the sweet potato and add this to the bowl.
Defrost the spinach and add this to the bowl.
Crumble the cheese and add this to the mix.
Finely chop the onion and add it to the mix.
Finely grate or chop garlic and ginger, add this to the mix.
Add the rest of the ingredients except egg and sesame seeds and mix well.
Lightly beat the egg and brush it all over the pastry sheets.
Cut the pastry about 3″ wide.
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.
Egg wash each roll and sprinkle with sesane seeds.
Transfer the rolls to the freezer for about 30 minutes to set a little which will make it easier to cut.
Preheat oven to 400 degrees. Grease a baking tray with butter or pam or line it with parchment or greaseproof paper.
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.
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.