Mexican Papdi Chaat

Mexican Papdi Chaat

A really fresh and easy starter . You can top the papdis with corn /baked beans/boiled rajma. I prefer to use fresh home made salsa and since sour cream isn't so easily available here you can mix curd and cream for a healthier version.

Ingredients
15-20 papdis/pooris
1 cup boiled corn or 1 cup baked beans or 1 cup boiled rajma

For the toppings 
1/2 cup thick curd
1/4 cup cream 

1 teaspoon lemon juice

Chilli Flakes

Salsa (Bell pepper salsa (omit the bell pepper salsa for a regular salsa recipe)
Chopped jalapenos and/or olives

Chopped coriander

Nacho cheese sauce (I used the GO Cheese sauce)

1. Mix the curd,cream and lemon juice OR use store bought sour cream. Keep chilled till assembling

2. Spread the papdis on a tray. Top with corn/beans. 

3. Put a dollop of sour cream on top of the corn/beans

4. Top with salsa and remaining toppings 

5. Finally just before serving warm the cheese sauce and pour over the papdis .(I have omitted the cheese sauce in the picture )

Dahi ke kabab

Two things are a must for this recipe. A really good non stick pan and lots of patience :)
But the result is worth it. I used store bought curd as it is thicker and that's what this recipe needs
Another tip is to keep the batter in the fridge until the time of serving. Add the salt also right before frying and completely avoid onions in the batter as that will add to the water content
Serve hot with green chutney

Ingredients (makes about 12 kababs)

1 1/2 cups thick  hung curd (http://sparrow-in-the-kitchen.blogspot.in/2013/04/how-to-make-hung-curd.html)
1/2 cup grated paneer
1 green chilli chopped
Few sprigs coriander chopped
Few mint leaves chopped
1 teaspoon ginger garlic paste
1 teaspoons garam masala , preferably freshly ground
2 tablespoons roasted besan
2 tablespoons cornflour
You can add boiled and mashed peas or corn
Salt to taste
Oil to shallow fry

1. Mix all the ingredients into a smooth and thick batter. Depending on the curd your batter might not be thick enough to hold shape will frying. Add more besan and cornflour in equal parts to adjust the consistency.
2. Chill the batter in the fridge for a few hours. Take out from fridge just before frying
3. Heat a non stick pan on medium heat with enough oil to form a very thin layer
On the surface
4. The pan should be hot. Take the batter and directly spoon about one tablespoon
Onto the pan. Do not attempt to shape them with your hands as the batter is very sticky Flatten the kabab lightly with the spoon. Keep flame on medium
5. You need to flip the kababs only once on each side as they are very delicate. Lift the kabab
Gently and if it is nicely browned flip onto other side to cook. The oil around the kababs was a bit frothy in the beginning so if that happens it's normal.
6.  Flip and Cook the other side too and remove from pan
7. Serve hot

Stuffed lauki koftas

A pretty and different way to serve up a lauki kofta. Not fried too! This stuffing is of paneer and palak, you can even use mashed potatoes or any other stuffing of your choice.
Take a lauki that is not too thick so that it cooks through well.


Ingredients
1 medium lauki

For the stuffing
1 cup grated paneer
1/4 boiled chopped spinach (optional)
7-8 raisins
1/2 teaspoon garam masala
salt to taste
1/2 teaspoon kasuri methi
1 tablespoon cornflour
2 tablespoons oil

For the gravy
2 medium onions, grated
3 large tomatoes,grated
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons oil
1 teaspoon haldi powder
1 teaspoon chilli powder
1 tablespoon garam masala
salt to taste

To garnish
Dhanya
Grated cheese

1) Peel the lauki, peel and cut into 3 inch pieces. Scoop out the pulp (see pic 1 )
2) In a thick pan, put the lauki pieces and a little salt sprinkled over them. Cover tight with a lid and let it cook in the steam for ten minutes. This is just to make the lauki slightly tender. Remove and cool
3) Mix all the ingredients of the filling and stuff tightly into the lauki pieces
4) Heat two tablespoons of oil in the same pan and place the stuffed lauki pieces along the sides of the lauki. Cook till the pieces are browned along the sides. Keep turning the pieces once one side gets cooked.
5) When done, cool the lauki and slice into 1 cm thick pinwheels. Place on a tray
6) Prepare the gravy as the usual kofta gravy. Heat oil, fry the ginger ,garlic. Then fry the onions till nicely browned. Add all the masalas and salt and fry for a minute. Add the tomatoes and fry till the oil leaves the sides. Add water to get a thick gravy
7) Just before serving, pour the gravy over the koftas. Garnish with dhanya and grated cheese
8) Serve warm with parathas

Whole Wheat and Oats Eggless Chocolate Cake

Always on the look out for heatlhy and quick recipes, ths recipe from https://calorieculture.wordpress.com/2015/07/13/a-chocoholics-delight-with-good-for-you-ingredients/ was on my must -try list. Took about 5 minutes to whip all the ingredients together and I ended up with a really spongy and nutty flavoured cake. The icing was a complete cheat recipe- I took two gulabjamuns sitting in my fridge, pureed them along with their sugar syrup, added about two spoons of cocoa powder and two spoons of milk, Gave the whole mixture a few seconds of heating to get a smooth rich glaze. Voila !

Ingredients

1 cup whole wheat flour
1/2 cup powdered oats
1/2 cup powdered sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup cocoa powder
pinch of salt

1 1/2 cups milk
1/4 cup oil
1/4 curd (or 1 egg)
1 teaspoon vanilla essence

1. Preheat oven to 180 degrees
2. Mix all the dry ingredients together in a bowl
3. Add the milk to the bowl along with the curd. Whisk in together. Add the oil and the vanilla essence
4. Bake in a greased medium tray on the center rack for about 20-25 minutes till a toothpick comes clean
5. Cool and serve

Quinoa Peas and Mint Cake

Quinoa is a wonderful and super healthy grain that packs in a lot of fibre and protein. Extremely versatile, try these delicious kabab style cakes. You can use sweet potato or regular potato instead of the peas. Serve with a tangy and fresh red pepper salsa (http://sparrow-in-the-kitchen.blogspot.in/2012/01/red-bell-pepper-salsa.html)


Ingredients (makes 10 small cakes)

1/2 cup quinoa
1 cup water
1 garlic pod
1 tablespoon olive oil , plus extra for shallow frying
1 medium onion, finely chopped
1 green chilli, finely chopped
1 teaspoon garam masala
1/2 cup chopped mint
1/2 cup boiled peas
2 tablespoons cornflour
1/2 teaspoon amchoor
Breadcrumbs, to coat
Salt to taste

1. In a saucepan, heat the oil. Add the whole garlic clove and fry. Remove from oil. Keep aside
2. Roast the quinoa in the oil for 3-4 minutes till golden brown
3. Add the water and about 1/2 teaspoon salt and bring to a boil. Reduce flame and cover the saucepan. Cook for about twenty minutes or till all the water is absorbed.Keep covered with lid for another five minutes.
4. Mash the peas roughly with a fork and add to the quinoa with all the remaining ingredients (chop the garlic clove from step 1 and add to the mixture )
5. Shape into cakes (as big or small as preferred) and coat with breadcrumbs
6. Shallow fry in olive oil on a non stick pan till brown on both sides. Serve with red pepper salsa

Baked Zucchini Crisps

Super easy finger food. Serve as a side with a dip or ketchup or toss with a salad of greens topped with a sweet and sour dressing. I added the chips to zing up my regular veggies pasta in tomato sauce. Tasted fabulous! Take care to pat dry the zucchini well after the salt rub as any extra moisture will not give crisp crisps 

 

Ingredients

1 medium zucchini, sliced very thin 

3 tablespoons breadcrumbs 

3 tablespoons grated parmesan

1 teaspoon garlic powder

1 teaspoon black pepper

1 tablespoon mixed herbs

Olive oil for greasing

Salt to taste

 

1. Cut the zucchini into very thin slices

2. Sprinkle some salt over the slices and leave aside for 15-20 minutes. Dry the zucchini slices with a  paper kitchen towel to absorb the moisture from the salt

3. Pre-heat oven to 200 degrees

4. Mix all the remaining ingredients together ( add a little salt to this mixture) 

5. Line the tray with baking paper and grease the paper with olive oil. Coat the slices individual with the breadcrumbs and cheese mixture and arrange on the tray

6. Sprinkle some olive oil on top of the slices 

7. Bake on the top rack for 10-12 minutes till the top turns golden brown and then bake on the bottom rack till the chips are crisp, another 10-12 minutes

8. Serve warm

Flourless Eggless Mango Cake

Had some mango pulp sitting in the fridge when I came across this interesting recipe here http://redchillies.us/2009/04/14/eggless-mango-cake/ The recipe sounded like the cake would end up tasting like halwa but it actually tasted like cake. I would maybe add 2-3 tablespoons of flour (maida) the next time I try it as the cake was very delicate! Do not attempt to cut the cake till it has cooled completely, or cool it in the fridge slightly before cutting it. As the notes say on the original site, the mango pulp should be very thick . If not thick, then leave the cake batter for 15 minutes more so that the sooji soaks up the pulp

Ingredients

1 cup roasted sooji (fine variety)
1 cup thick mango pulp (alphonso or kesar preferably)
1/2 cup(100 gms) melted butter
1/2 cup powdered sugar
1 teaspoon vanilla essence
1 teaspoon baking powder

1. Preheat oven to 180 degrees
2. Cream the butter and sugar till light and creamy (2-3 minutes )
3. Add the sooji and the pulp. Beat to a smooth batter. Leave the batter for ten minutes. If not thick, then leave the cake batter for 15 minutes more so that the sooji soaks up the pulp
4. Add the baking powder and the vanilla essence
5. Line a baking dish with butter paper (I used a 4 X 6 tray) . The dish should be roughly half filled with the batter
6. Bake on the center rack for about 25-30 minutes till the top is slightly brown and a toothpick comes out clean

The cake is very delicate so let it cool completely before cooling ! Serve  with  vanilla ice cream and chopped mango pieces for a refreshing summer dessert

Brown Rice and banana kheer

A healthier alternative to the regular kheer. The bananas add their own sweetness and reduce the quantity of sugar required. Kheer tastes best cooked in full fat milk but then this would not be a healthier version ;) Use regular or toned milk for a lighter version.

Ingredients (serves 6-8 )

1 cup brown rice
2.5 cups water
1 cup light brown sugar
2 ripe bananas, mashed finely
1/2 cup grated coconut
1 teaspoon elaichi powder
1 litre milk
almond/pistachios , to decorate

1. Soak the rice for ten minutes. Drain the water. In a cooker add the 2.5 cups water and the soaked rice. Place on high flame for on whistle. Reduce the flame to sim for 7-8 minutes. Turn off the gas,open the cooker when the steam is released
2. In a heavy bottomed pan, bring the milk to a boil. Add the cooked rice, mashed bananas and let it boil for two minutes. Then reduce the flame to minimum and let the kheer cook for atleast twenty minutes, the longer the better as the milk then gets thicker like rabdi. Cook till desired consistency
3. Add the sugar, coconut and elaichi and cook for another five minutes. The kheer should be thick and creamy.
4. Serve hot or cold as desired, garnished with grated almonds or pistachios

Salted Caramel Chocolate Cake

A gooey moist chocolate cake layered with a golden caramel filling and topped with a rich chocolate ganache ! Adapted from http://www.bbcgoodfood.com/recipes/3028685/john-whaites-chocolate-chiffon-cake-with-salted-ca for the frosting recipe. For the cake I made my favourite chocolate banana cake (recipe here - http://sparrow-in-the-kitchen.blogspot.in/2014/05/chocolate-banana-cake.html ) . After making the caramel , take it out in a bowl. Add about 1/3 cup water to the pan and then bring to a slow simmer to dissolve all the left over caramel in the pan. Then use this liquid as the soaking syrup for your cake to make it extra moist


Ingredients

Cake recipe here
http://sparrow-in-the-kitchen.blogspot.in/2014/05/chocolate-banana-cake.html

For the caramel
50 gm butter (at room temperature)
50 gm cooking cream (like Amul)
1/2 cup light brown sugar
1/4 tsp salt

For the chocolate ganache
100 ml cooking cream (like Amul)
125 gms cooking dark chocolate

Few sea salt
1. Make the cake as listed in recipe. Cool and cut in half
2. Meanwhile, to make the caramel. Add the brown sugar and cream in a non stick pan. Stir together and then place the pan on a slow flame gas top. Keep stirring with a wooden spoon till all the sugar dissolves and the sauce is a lovely golden caramel color
3. Add the salt  Lightly whisk the butter and add to the sauce when it is slightly cooler but still warm enough to dissolve the butter
4. To make the ganache, Heat the chocolate in  the microwave on high  for one minute. Add the cream and heat for thirty seconds more. Take out of the microwave and quickly whisk it all together-the chocolate gets darker as you whisk
5. To assemble, place one half of the cake on a tray. Pour half the soaking syrup over it and then almost all the caramel (leave about two tablespoons for the top layer )
6. Place the second half and then pour the remaining soaking syrup and the caramel on the top
7. Place the ganache in a piping bag and pipe curls all over the cake - or you can just pour the ganache over the cake and top with chocolate curls.
8. Chill for a few hours . Just before serving , decorate the top with FEW sea salt crystals

Banana Sheera

Sometimes I buy bananas and just let them (over)ripen on the counter so I can try interesting desserts later. The safest of course is the Chocolate Banana cake (found here) This was a first for me at making and eating. Since the bananas I used were very ripe, there was a lovely distinct banana flavour The sooji should be roasted before using to avoid a sticky sheera, roasted sheera is available readymade these days. Try this for a light and sweet finish to any meal.

Ingredients (serves 3-4)

2 medium overripe bananas,mashed roughly
1/2 cups sugar
3/4 cups roasted sooji
1 and 1/2 cups water
Saffron threads
1/2 teaspoon elaichi powder
3 tablespoons ghee

1. In a thick bottomed kadhai, heat the ghee on a slow flame. When hot, add the sooji and roast till it is light brown in colour and you can smell the roasted sooji (about 7-8 minutes) . This should be done over a slow flame.
2. At the same time bring the water to a boil in another pan with the saffron,sugar and elaichi powder.
3. When the sooji is roasted,add the mashed bananas and roast for another two minutes. Then add the hot water (carefully as it will splutter) . Mix everything well together
4. Cover with a lid till the water is absorbed and leave for another 3-4 minutes stirring once or twice in between. The mixture will fluff up and the ghee will come on the sides when it is ready
5. Turn of the gas and serve hot, garnished with almond slivers and raisins

Kothimbir Vadi

A Maharashtrian delight , Kothimbir Vadi is essentially deep fried squares of a coriander and besan mixture which is first steamed and then cut into squares. You can choose to shallow fry instead of deep frying and also the size and thickness of the vadis is your choice. The end result is mouthwatering anyway !

Ingredients (makes about 30 medium thin squares)

2 cups chopped coriander leaves
3 cups besan
1 and 1/4 cups water
1 tablespoon khus khus (poppy seeds)
1 teaspoon haldi powder
1 teaspoon red chilli powder
2 teaspoons salt
Pinch heeng
1/2 cup white sesame seeds
1 tablespoon crushed ginger
1/4 teaspoon crushed garlic
2 teaspoons sugar
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon lime juice
1 tablespoon oil plus extra for greasing

1. Mix all the ingredients together into a smooth batter

2. Leave for 15 minutes
3. Grease a deep thali or any other vessel and spread batter over it uniformly. Depending on the width of the thali you can make the entire batter in one lot or two separate batches
I used a small thali to fit into my steamer and made two separate batches, ending up with thin vadi pieces. If you want thick pieces then put all the batter in one go
4. Heat water in the steamer. Place thali on a stand in the steamer and steam with the lid shut for roughly 12-15 minutes , you can test with a fork or toothpick that will come out clean

5. Remove and cool
6. Cut into squares with a knife and remove from the thali, you can use a sharp spoon or the end of the spoon to remove the vadis

7. Fry the vadis till crisp and golden brown.
8. Garnish with fried sesame seeds and green chilli
9. Serve with green chutney

Pineapple Sheera

I have eaten this halwa(sheera) only in Maharashtra and it is one of my absolute favourites. The recipe is courtesy http://www.madhurasrecipe.com/desserts/Pineapple-Sheera  . I have only modified the quantity for a larger portion. I used fresh pineapple , if using canned pineapple you will need to reduce the sugar . For the pineapple puree just blend the chopped pineapple in a blender to get a smooth puree( as per the recipe the inner core part can be used for the puree) The sooji should be roasted before using to avoid a sticky sheera, roasted sheera is available readymade these days. Try this for a light and sweet finish to any meal.

Ingerdients (serves 6-8)

1 cup chopped pineapple pieces
1 cup pineapple puree
2 cups sugar
2 cups roasted sooji
4 cups water
Saffron threads
1/2 teaspoon elaichi powder
10 tablespoons ghee

1. In a microwave bowl, mix the pineapple pieces with the puree and the sugar and microwave on high for three minutes. Stir the mixture after every minute
2. In a thick bottomed kadhai, heat the ghee on a slow flame. When hot, add the sooji and roast till it is light brown in colour and you can smell the roasted sooji (about 7-8 minutes) . This should be done over a slow flame.
3. At the same time bring the water to a boil in another pan with the saffron and elaichi powder.
4. When the sooji is roasted, add the hot water (carefully as it will splutter) along with the pineapple and sugar mixture. Mix everything well together
5. Cover with a lid till the water is absorbed and leave for another 3-4 minutes stirring once or twice in between. The mixture will fluff up and the ghee will come on the sides when it is ready
6. Turn of the gas and serve hot, garnished with almond slivers and raisins

Roasted Pumpkin and Barley Salad

Barley is a wonderfully versatile grain packed with a rich nut like flavour and a chewy pasta like consistency. I tried this salad at a salad bar and fell in love with the combination of ingredients. For the extra crunch this uses roasted makhana (puffed lotus seeds ) ,also a super healthy option instead of adding bread croutons or pine nuts. The salad has a fairly sweet taste owing to the sweetness of the pumpkin and the dressing (personally I like the sweetness), you can adjust the level as per your taste


Ingredients (makes 1 large bowl)

2 cups peeled, diced pumpkin (yellow kadoo)
1/2 cup barley grains
1 cup makhana
4 garlic cloves
1 medium onion , finely sliced

For the dressing
2 tablespoons olive oil
Salt to taste
1 teaspoon pepper powder
1 tablespoon balsamic vinegar
2 tablespoons honey
Rosemary (fresh preferably)

1. Pre-heat oven to 200 degrees Celcius
2. On a greased baking tray, spread the pumpkin cubes, sliced onions and the garlic cloves. Drizzle a little olive oil over the arrangement and bake on the top rack for 10-15 minutes or till the pumpkin is tender and slightly browned at the bottom. Actual time depends on the type and quality of the pumpkin used.
3. Meanwhile boil the barley in a pot of water . Takes about 20 minutes. Barley will increase 3-4 times in size and you can take out one grain to test if it is done. It should be al-dente , just like pasta is cooked. Drain with cold water when done and rest in a sieve
3.Remove the roasted vegetables from the oven, discard the garlic cloves.
4. In a bowl mix all the ingredients together and toss.
5. Serve the salad cold or warm, both taste equally good