Beans tortilla rolls (Makes~24)

Ingredients

1. Fat-free (vegetarian) refried beans 16 oz can
2. Cream cheese 4 oz
3. Salsa (storebought) ¼ cup
4. Kashmiri chilly powder ½ tsp
5. Cumin powder ¼ tsp
6. Green onions 2 stalks, chopped finely
7. Mexican cheese blend ½ cup, shredded
8. 6-inch flour tortillas 12 nos

Directions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, combine refried beans, cream cheese, salsa, chilly powder, cumin, green onions and 1/2 cup shredded cheese. Mix thoroughly to combine.
• Lay a tortilla on a work surface. Spoon about 2 tablespoons of the mixture in a thin line from the bottom of the tortilla towards the middle.. Be careful not to use too much!  Tightly roll the tortilla from the bottom (the filling will spread out and will hold the tortilla together). Place the rolls seam-side down on the baking sheet. Repeat for the remaining tortillas.
• When the rolls are assembled, brush the tops lightly with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Serve warm with salsa..

Adapted from here.

Cheers!!!
Suji

Paneer Jalfrezi (Serves 4)

“Jalfrezi” this name itself used to make me run away initially. May be it’s the luck I had with these dishes at restaurants, it never pleased my palette until recently I decided to give chef Sokhi’s recipe a try. I love his recipes and has always saved my life with North Indian dishes while I have people over. This recipe is simply superb, its easy to put together and tastes wonderful. Please do give it a try my friends, you are going to change if you have a difference in opinion with jalfrezi like I did…

Ingredients

1. Paneer 200 gms, cut to batons
2. Onion 1 medium, cut strips
    Green/red pepper 1 medium, cut to strips
    Tomato 1 medium, cut to wedges
3. Green chilly 2 nos, chopped
    Ginger 1 TBSP, julienned
4. Red chilly powder 1 tsp
    Turmeric powder ½ tsp
5. Garam masala ½ tsp
6. Cumin seeds ½ tsp
7. Vinegar ½ TBSP
8. Tomato ketch up 2 TBSPs
9. Dry red chilly 2 nos, cut to 3 pieces
10. Salt as needed
11. Coriander leaves 2 TBSP, roughly chopped
12. Oil 1 TBSP

Directions

• Heat oil in a non-stick pan at medium high heat. Add cumin seeds, dry red chilly and saute until cumin seeds crackle and turn brown in color.
• Next add onion, tomato and bell peppers and toss well with the cumin seeds.
• Add the red chilly powder, turmeric powder, green chilly and ginger. Saute this for 3-4 minutes.
• Add vinegar and mix well to incorporate.
• Next add the tomato ketch up and cook for 2 minutes.
• Now add the paneer batons, salt and garam masala and toss well to mix for 3 minutes.
• Lastly add the chopped coriander leaves and remove from fire.
• Serve hot with rotis, naan or fried rice.

Recipe source: Adapted from chef Harpal Singh Sokhi..

Cheers!!!
Suji

Gobi paratha/ Cauliflower paratha (Makes 6)

I was always a huge fan of stuffed parathas and this is my favorite anyday. It is very easy to prepare and is filling too. Gobi parathas have become a staple dinner for us these days as my DD loves gobi/Cauliflower. And the greatest thing about stuffed parathas is that, they don’t need any curry, simply enjoy these delicious gobi parathas with yogurt and pickle!!!

Ingredients

For the dough:

1. Wheat flour 1 cup
    Oil 1 tsp
    Water as needed to form dough

Make dough with wheat flour, oil and water like you do for chapathi. Keep aside for half an hour. Divide into medium size balls. Set aside.

For the filling:

1. Riced cauliflower 1 cup (to rice the cauliflower, cut the to medium florets and chop finely using a vegetable chopper or simply grate them)
2. Red chilly powder ½ tsp
3. Coriander seeds ½ tsp, crushed
4. Turmeric powder ¼ tsp
5. Ajwain seeds ¼ tsp, crushed
6. Garam masala ¼ tsp
7. Coriander leaves 2 TBSP, finely chopped
8. Mint leaves 2 TBSP, finely chopped
9. Salt as needed

Preparation

Heat a pan at medium heat and add the riced cauliflower and cook covered for 3-4 minutes. Open lid and add all the other ingredients and cook uncovered for 5 minutes. Switch off flame and allow to cool. Make sure there is no moisture in the masala, if needed cook for more time until the masala is dry.

 

 

 

 

 

 

 

To make the parathas:

Take each portion of the dough and roll out to about 2 inch round or make it into round shape using your palms. Place about 2 TBSP of cauliflower filling in the middle and seal the ends to make a parcel. Flatten between your palm and dust dry flour. Carefully roll out into medium thick rounds. Set aside.

Heat a tawa and sprinkle little oil. Place the rolled out paratha and cook until brown spots appear, about a minute or two. Flip and cook for another 2-3 more minutes to get the brown spots. Serve immediately with yogurt and pickle.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe adapted from chef Harpal Singh Sukhi…
Notes: you can add more oil or butter while cooking the parathas for an extra taste..

Cheers!!!
Suji

Chicken Biriyani–Travancore style (Serves 5)

If anyone ask me, how they can make the best biriyani from Kerala, this recipe will be my answer. The credit for this delicious and perfect biriyani goes to Maya, my good friend who blogs at Yummy O Yummy. Our friendship started off as just fellow food bloggers, but in the last three years it has grown into a beautiful relationship. We have tried it a umteen times with occassional minor modifications each time. Every time it has turned out perfect and am sure no one can go wrong with this recipe…

Chicken 15 medium pieces (I used legs and thighs)
Red chilly powder 2 tsp
Turmeric powder ½ tsp
Coriander powder 2 tsp
Black pepper powder ½ tsp
Homemade garam masala powder 3 tsp (recipe follows)
Fresh ginger garlic paste 1 tsp
Yogurt 1 TBSP
Salt as needed

Wash and clean the chicken well, Set aside to drain water. Make a marinade with above ingredients and marinate the chicken pieces overnight or at least 4-5 hrs.

Recipe for Garam Masala

Fennel Seeds (Perumjeerakam) 2 TBSP
Cloves (Grambu) 13 – 15
Cinnamon sticks (Karuvapatta) 2 inch stick
Cardamom (Elaikka) 3 – 4
Star anise (Thakkolam) 1
Whole pepper (Kurumulaku) 15 – 20
Mace 2 nos

Add all the above into a coffee grinder and grind to a fine powder. Store in an airtight container to keep the flavors locked.

For the Rice

Basmati rice 3 cups

Draining method: Soak the basmati rice for around 30 mts. Boil water in a deep vessel. To the boiling water add 2 tsp ghee (clarified butter), whole spices (peppercorns- 10, cloves – 6, cardamoms - 2, bay leaves-2, cinnamon stick - 2, fennel seeds – ¼ tsp, star anise - 2 and mace – 2. Add enough salt. The water should be slightly salty. Once water starts to rolling boiling add the soaked rice and cook for about 10-12 minutes. Drain the water and allow the rice to cool.

 

 

 

 

 

 

 

To prepare chicken masala

Red Onion 2 medium, thinly sliced
Tomato 1 medium, chopped
Ginger 1 inch piece
Garlic 6-7 pods
Green chilly (thai) 8-10 (Adjust the chilies and spices according to your spice tolerance)
If using sereno peppers, add 2-3 nos
Pearl onion 5-6 nos
Whole spices – cardamom – 2, Cloves – 5-6, cinnamon stick – 1-2, bay leaves – 1-2 , pepper corns – 5-6, mace -1, star anise –1
Curry leaves 1 sprig
Mint leaves a handful, finely chopped
Coriander leaves a handful, chopped
Turmeric powder ½ tsp
Coriander powder 1 tsp
Garam masala powder ¼ tsp
Oil  2 TBSP
Salt as needed

Preparation

Coarsely grind the ginger, garlic, pearl onion, green chilies and the whole spices in a mixer.

Heat around 2 – 2 ½ TBSP oil in a deep pan. Add the sliced onions and little salt. When the onion becomes light brown, add turmeric powder and coriander powder. Stir well for a minute and add the coarsely ground mixture mentioned above, few curry leaves and stir well for a few minutes or until the oil starts appearing. If it starts sticking to the bottom, bring down the heat and add little oil.

Add sliced tomato, mint leaves and coriander leaves. Cook until tomatoes are completely mashed up and oil starts appearing, about 5 - 7 mts.

 

 

 

 

 

 

 

 

 

 

 

 

 

Now add the marinated chicken, mix everything well and cover it with a lid. Do not add any water as water will ooze out from the chicken. Cook for about 10 minutes at medium flame. Bring down the flame to medium-low and cook covered until the chicken is done, stirring occasionally. It will take at least 30-45 mts for the chicken to be properly cooked. When the chicken is done, check for salt and masala. Switch off the flame.

Final Layering and garnish

Fried onions, Fried cashew nuts and raisins

You will need a cookware which can be put on stove or which is oven-safe for layering.

Smear the base of the cookware with ghee. Add a layer of rice and top it with the prepared chicken masala. Pour the gravy over the chicken pieces. Add the fried onions, cashew nuts and raisins. Now add another even layer of rice above this and top again with the chicken masala and the fried onions, nuts and raisins. Repeat the process keeping in mind that the top layer should be of rice garnished with onions, nuts and raisins. Now seal the cookware with an aluminum foil and them cover with the lid. Bake it at 350 F for around 15-20 mts or on stove top at simmer heat for the same time.

 

 

 

 

 

 

 

Cheers!!!
Suji

Vegetable Manchurian (Serves 5-6)

For the vegetable balls

Cabbage 1 cup, finely chopped
Carrot 1 medium, finely chopped
Green beans 5-8 nos, finely chopped
Onion ¼ cup, finely chopped
Celery ¼ cup, finely chopped
Spring onion 2 TBSP, finely chopped

Other ingredients

Green chilly 1no, slit
Ginger and garlic 1 tsp, finely chopped
Pepper powder ½ tsp
Cooked white rice ½ cup, mashed
Corn flour 2 TBSP
Salt as needed

For the gravy

Onion ¼ cup, cut into small cubes
Ginger 2 tsp, finely chopped
Garlic 1 TBSP, finely chopped
Green chilly 1 no, finely chopped
Pepper powder ¼ tsp
Spring onion 1 TBSP
Sugar ¼ tsp
Soy sauce 3 TBSP
Chilly sauce 2 TBSP
Corn flour 1 TBSP dissolved in ½ cup water
Vegetable oil to deep fry + 1 TBSP
Salt as needed

Preparation

Using a food processor, finely chop all the vegetables. Transfer this onto a pan and add about ¼ cup water and cook covered for about 10 minutes at low to medium heat. Switch off flame and allow to cool. Once cooled, Squeeze out the juices from the steamed vegetables using a cheese cloth. Transfer the dry vegetables onto another pan and save the broth for later use in the gravy.

To the vegetables, add green chilly, ginger, garlic, pepper powder, cooked rice, corn flour and salt. Mix well to combine using your palm. Now make small balls out of this mixture and roll them in corn flour to hold its shape. Deep fry these balls until golden brown. Drain excess oil onto a paper towel.

Heat 1 TBSP oil in a pan at medium heat. Add chopped ginger, garlic, onion and green chilly. When the onion turns translucent add pepper powder, soy sauce, chilly sauce, 1 TBSP chopped spring onions and sugar. Mix well and add the vegetable broth. Boil the gravy. Add corn flour in water, for about 3 TBSP. When the gravy starts to thicken, add the fried vegetable balls. Mix well and switch off flame. Garnish with chopped spring onion. Serve hot with fried rice or even white rice.

Recipe courtesy : Vah chef, Sanjay Thumma

Cheers!!!
Suji

Kozhukatta/ Steamed sweet dumpling(Serves 5)

VINAYAKA CHATHURTHI SPECIAL

Happy Vinayaka Chaturthi to all our dear readers..This year’s Vinayaka Chathurthi falls on Saturday September 11 th. May Lord Ganesha bring  peace of mind and joy into our abodes and minds.  This post  is a humble tribute to Vinayaka and details the recipe of  Kozukatta, which in is almost synonymous with ‘Modaka”, Lord Ganesha’s favorite offering. Esoterically it symbolizes ‘siddi’ (fulfillment) and absolute joy. Hope you enjoy both as you try this offering.

Kozukatta is also a very healthy , steamed, delicacy which was, until recently, a favorite snack of Malayalees. The onslaught of fast food and packed “Bakery” items has almost relegated this snack to some thing that can be seen only on special religious occasions.  The nostalgic memories of my school days are embellished with vague screams of “ I am hungry” as I run home from the school bus to find this warm, steaming snack and  tea waiting for me, their taste heightened with amma’s smile…..

The recipe courtesy goes to Maya and Lakshmi, the brain and beauties behind one of our favorite blogs Yummy O Yummy.

Rice flour 1 cup (used puttu podi)
Grated coconut ¾ cup
Jaggery ¼ cup, melted
Cumin seeds ¼ tsp
Salt as needed
Boiling Water as required

Preparation

Melt the jaggery at medium heat with little water and once it forms a thick syrup, mix the coconut with it. Stir well and when the mixture becomes dry, switch off the flame. Set aside.

Mix cumin seeds with rice flour. Bring water to rolling boil, add salt. Now add water little by little to the rice flour until it forms to a dough,stirring continuously using a wooden spatula. Allow this to cool for some time and knead well with your hands. Make medium to large sized balls with the dough. Flatten each of them with your palm and fill with a tablespoon or two of the coconut jaggery mixture. Work from all sides and seal to make a ball. Repeat the same with the rest of the dough. Steam cook for 20-30 minutes in an idli cooker or steamer. Serve warm…

Bhatura (Serves 5)

When the Adukalavishesham duo, (Suchitra and Vineetha) posted this bhatura recipe, I couldn’t resist my cravings and immediately set out to make this wonderful desi delight. Needless to say we were delighted with our decision as the bhaturas turned out to be wonderful, soft and fluffy.Thanks to you girls for such a nice recipe and for my dear friends, please find their recipe here. For those interested in cooking, their blog is a treat to both eyes and palate…

All-purpose flour or Maida 2 cups
Eggs 2 nos, medium
Oil 3 TBSP + more for frying
Dry yeast 1 1/2 tsp
Sugar ½ tsp
Yogurt 3 TBSP, heaped
Warm water around 3-4 TBSP
Salt as needed
Preparation

Add the sugar and yeast to warm water and set aside. In a large mixing bowl, mix together, flour and salt. Lightly beat the eggs. Now make a center in the flour mixture, add yogurt, beaten eggs, water with yeast and oil. Knead it to smooth, soft dough. Cover the dough with a dampen cloth and leave aside to ferment for at least 2-3 hours. The dough will rise almost into double the size.

Heat oil for frying in a pan. Knead the dough for a few minutes and divide into equal sized balls. Flatten the dough balls and roll out into medium thickness. Drop the rolled out dough to oil. When it fluff up, turn to other side and wait for it to brown a little bit. Drain the excess oil onto paper towel..

Enjoy making!!!!
Love
Suji