Archive for the ‘Fast Food’ Category

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As a child, I would have never thought in my dreams that I would grow up and do any kind of baking. It was that science which would be better left untouched. I remember my mother used to bake simple no-frill cakes on special occasions and she used to literally force me to help her. I cant tell you how much I hated being helper to my mom in the kitchen especially while baking.Those days we didn’t have any hand mixer or blender at our house to mix the batter and we had to mix it with a simple spatula. That was a very hard job to do as my mom use to make cake with malai(If interested in malai you can read more here wiki) and mixing it in a smooth mixture was a tedious thing to do. I use to run away as soon as mom would start baking. Such was the fright!  And now I am here trying to bake my own breads and buns. I am surprised with the transformation since now I am trying to bake so many different things. There is always something to learn and I am certainly proud that I am ready to experiment or try new things. The fresh smell of baked goodies motivates me to try various things.

Coming back to the recipe I wanted to bake a burger bun since long. This multi grain burger bun and tofu patty makes a complete hearty and healthy meal. These buns are fresh and many  times better than the store bought buns as it is healthier due to use of multi grain flour and less sweeter. They taste so delicious that you can eat as-is without any patty or other toppings. Once you bake at home you will never look back to the store bought ‘unhealthy’ buns. The patty I made contains black bean and tofu which is not only healthy but also very yummy. You can enjoy the buns with any patty of your choice

Ingredients :-

For Whole Wheat/Multigrain  Buns :-

Whole Wheat/Multigrain Flour
1.5 Cups
All purpose flour
1.5 cups
Baking Soda
1/2 teaspoon
Salt
1 teaspoon
Active yeast
1 1/2 teaspoon
Warm water
1.5 cups
Sugar
2 teaspoon
Olive/Vegetable Oil
3 tablespoon

For Black Bean and Tofu Patties :-

Black Beans, boiled and drained
1 Cup
Extra Firm Tofu
1 block
Green Bell Pepper/Capsicum, finely chopped
1/4 Cup
Onion, finely chopped
1/4 cup
Garlic Powder
1 teaspoon
Black Pepper Powder
1/2 teaspoon
Garam Masala Powder
1 teaspoon
Bread Crumbs
1/4 Cup
Salt
to Taste
Oil, For frying
As needed

For Assembling the Burger :-

Multigrain Buns
8
Onion, Cut into roumdels
1 medium
Tomatoes, Cut into roundel
2 medium
Tomato Ketchup
As required
Mayonnaise
As required
Cheese Slices
As required
Avocado Slices
As required

 

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Method :-

For Whole Wheat/Multigrain  Buns :-

  • Warm the water in microwave. It should be lukewarm.
  • Take half cup of water in a bowl and add sugar and yeast to it. Mix it well and keep it aside until it starts frothing. It will take about 10 minutes.
  • In another big bowl take wheat flour, all purpose flour, baking soda and salt and mix it until well combined.
  • Add olive oil, yeast mixture to it and knead it well. In between you can add some warm water if the mixture seems dry.Make a smooth and soft dough.
  • Place the dough in a large greased bowl and cover it with dampen tissue paper or kitchen towel in a warm place for about 1 and half hour. By that time dough should have risen to double size. If not keep it for half an hour more.
  • Punch the risen dough with your hands and knead it for 2 minutes. Divide the dough into 6-8 equal parts depending on how big you want.Shape them into smooth balls. Sprinkle some sesame seeds on top and brush it with olive oil.
  • Place the balls into greased tray  equal distance and keep them in warm place so that they can rise again in double size. This method is proofing. Don’t forget to cover the dough balls with dampen towel.
  • Preheat the oven to 350 degree fahrenhite/ 180 degree Celsius  and bake the buns for about 25 minutes or until the top is lightly browned.
  • Take it out and keep the tray on wire rack. At first the buns will seem hard but they will turn soft as soon as they cool down. Enjoy it with your favorite patties or just like that.They taste so good on own.

For Black Bean and Tofu Patties :-

  • If using raw black beans soak them for about 2-3 hour and blanch them or cook in pressure cooker for 10 minutes.
  • Heat 1 teaspoon oil in pan. When hot add chopped onion and green bell pepper. Saute it for about 2 minutes and take it out in a bowl and let it cool.
  • Add half of the tofu and boiled beans in food processor and process it for a coarse mixture.
  • In the bowl which you put sauteed vegetables add the tofu and black bean mixture. Also crumble the remaining tofu and add it in this mixture.
  • Add the garlic powder, garam masala powder, black pepper powder and salt to the mixture and combine it well. Refrigerate it for about half an hour.
  • Take out the mixture from freeze when you are ready to make patties. Add bread crumbs to the mixture. Divide the mixture in equal parts and shape them into patties
  • In a griddle add about 1 tablespoon of oil and place the patties into it when oil is hot.
  • Cook evenly on both sides and keep it aside

For Arranging the Burger :-

  • In the same pan in which you made patties add the onion roundels with some dash of salt and drizzle of oil and cook for 1 minute.
  • Cut the burger buns horizontally into half and toast them on the griddle.
  • In a small bowl mix the mayonnaise and tomato ketchup to form homogeneous mixture.
  • Put mayonnaise ketchup mixture in both part of toasted buns. Add tomato roundels and put a pinch of salt and peppercorns.
  • Place the patty on top of it and then add avocado slices. On top add the sauteed onion roundels and place the other half of toasted bun on top.
  • If you want to add cheese slices place it on top of patties. I didn’t want the cheese so I skipped it.

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Notes :-

  • Proofing is very important for the buns. Proofing means the final rise of dough before baking. So don’t skip it.
  • You can even brush the buns with melted butter to get shiny crust.
  • You can use canned beans instead of fresh if you are running out of time.
  • If patty doesn’t hold the shape you can roll them in bread crumbs before grilling.

 

 

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Burger! It’s mostly termed as a junk and unhealthy food but it can be as healthy as any food depending on the condiments and ingredients you pick and choose. A homemade burger, or for that matter any dish, can be tailor-made depending on individual choices. Like for example if you want to skip mayonnaise you can add homemade guacamole (instead of store bought since I like it fresh) which is not only healthy and natural but delicious too. I have attempted to make the burger as healthy and yummy as possible that you will probably not miss the burger from your favorite joint. Am I exaggerating? Nope, cause it tastes damn delicious and is full of healthy & nutritious ingredients which will make you forget all the guilt you have of burger. It’s free of trans fat, chemical & preservatives which you get in frozen burger patties. Here I have not used any cheese or mayonnaise, but of course if you are making this for kid you can’t omit cheese as its good for them. The key ingredient of this dish is soy granules which is made from soy beans and is protein rich. The Soy beans assist in controlling blood sugar and cholesterol levels. Besides the popular Tofu (Bean Curd), Soybeans are consumed in direct and indirect way in Indian and Asian cuisine. In most Indian grocery stores in the USA, you will be able to find Soy sauce, Soy nuggets, Soy granules, etc. So what are you waiting for. Do try this and let me know how you find it.

Ingredients :-

Soy granules 1 cup
Burger buns 4
Oil 4 teaspoons
Salt to taste
Onion 3 medium
Green Chilies, Chopped 2
Tomato Ketchup 6 tablespoons
Mustard Paste 2 tablespoons
Cilantro, finely chopped 2 tablespoons
Potatoes, Boiled and grated 2 medium
Fresh whole wheat bread crumbs 1/2 cup
Red Chili Powder 1 teaspoon
Tomatoes, Sliced 2 medium

Method :-

  • Roast the Soy granules for 4-5 minutes on medium heat until lightly roasted. Allow it to cool.
  • Soak the granules in sufficient water for 10 minutes. Squeeze the water out and put it in a bowl. Keep it aside.
  • Chop one onion and cut other two into roundels.
  • Heat two teaspoon of oil in a pan. Add chopped onion and green chilies and saute.
  • Add soy granules, two tablespoons of tomato ketchup, one tablespoon of mustard paste, salt, chopped cilantro and continue sauteing till dry.
  • Remove from heat and transfer into a bowl. Keep aside to cool it slightly. Add boiled and grated potatoes, bread crumbs and mix properly. Divide the mixture into four equal proportions.
  • Take one portion of the mixture and shape it into patties. Roll it into some more breadcrumbs and keep aside. Similarly make rest of 3 patties.
  • Heat little oil on a griddle pan. Place the patties on the pan and cook it both sides until golden brown.
  • Separate onion roundels into rings. Heat two teaspoons of oil in a pan and saute the rings until golden brown. Drain and set aside.
  • Cut the burger buns. Heat a tawa/griddle and roast the burger buns. Apply the remaining tomato ketchup to the burger bases, place some tomatoes roundel, caramelized onion rings over it and then place the patties over it.
  • I didn’t have lettuce so I sauteed some broccoli florets with garlic in one teaspoon of olive oil and placed it in top of patties. These broccoli are also side dish for burgers.
  • Similarly prepare rest of the buns. Apply mustard paste to the top half of the burger bun and place over it.
  • Secure with a toothpick and serve hot.

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Notes :-

  • Amount of chilies depend on your taste so you can increase or decrease accordingly.
  • Here I have used sauteed broccoli as side but if you want to go traditional but healthy way you can make baked potato wedges.
  • To make the burger even more healthier you can use one parboiled grated carrot to the mixture. 

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Ah! It’s been such a long time, since my last post was published 7 months ago. I have been consistently inconsistent in publishing recipes in 2015 (its typical me). We traveled a lot in 2015 and it was very difficult to keep up with posting recipes(Again one lame excuse). Last year I striked-off one item from my bucket list of visiting Switzerland. It was my dream since I was 10. The mesmerizing beauty and yummy food (especially cheese and milk) made this trip very awesome. Now coming back to my post, this is a very easy-peasy recipe. Once you make the pesto its very easy to assemble the sandwich.  I personally like basic pesto a lot since you can make endless dishes out of it. I hope and wish to write more dishes this year :). For basil pesto you can find here https://love2experiment.wordpress.com/2015/05/28/baked-pesto-pasta-muffins/

Ingredients :-
For Sandwich :-

Basil Pesto
1/2 cup
Bread Slices
8
Tomato, cut in roundels
1 small
Onion, cut in rings
1 small
Zucchini, cut in roundels
1 small
Eggplant, cut in roundels
1 small
Mozzarella Cheese, Shredded
1/4 cup
Salt
to taste
Black Pepper Powder
to taste
Garlic Powder
1/4 teaspoon
Olive Oil
as required

For Roasted Baby Potatoes :-

Baby Potatoes 8-10
Cherry Tomatoes
4-5
Crushed black Peppercorns
1 teaspoon
Sea Salt
to taste
Olive oil
2 tablespoon
Basil Pesto
1/2 cup

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Method :-

For Sandwich :-

    • Marinate the zucchini and eggplant with salt, pepper, 1 teaspoon of olive oil and garlic powder.
    • Heat the grill pan and spread one teaspoon of oil uniformly.
    • Grill the zucchini and eggplant on both sides till they are 3/4th done.
    • Spread the pesto on each bread slices uniformly
    • Now arrange the grilled eggplant, zucchini, onion rings and tomato roundels uniformly on 4 bread slices.
    • Spread mozzarella cheese equally on the four bread slices
    • Cover it with rest of the four slices.
    • Spray oil on panini press/Sandwich maker and grill the sandwiched till well toasted and golden in color.
    • Enjoy it hot with ketchup.

For Roasted Baby Potatoes :-

    • Preheat oven at 350 degree Fahrenheit.
    • Marinate potatoes with sea salt, 1 teaspoon of olive oil, crushed peppercorns in a cake pan and mix well
    • Put the pan in preheated oven and bake for 40-45 minutes.
    • Remove the cake pan from oven.
    • Add the basil pesto and cherry tomatoes to it and bake it again for 5 minutes
    • Transfer the mixture into serving platter and serve immediately

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Note :-

  • You can add red chili flakes for roasted potatoes if you want to make it spicy.
  • You can use any grilled vegetables as you like.
  • You can even parboil the potatoes and then give it a quick stir fry before adding pesto.
  • You can use potato instead of baby potatoes. Take four of them and cut it into wedges.
  • You can use any pesto other than basil. It can be homemade or ready made. But I guarantee once you try it on your own you will never turn towards the ready made ones.

 

 

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I can’t believe it’s August already and my Lo will soon turn 1.5 years and keeping me super duper busy. All his toddler tantrums is so overwhelming and exhausting. I was thinking of posting this recipe a month back but just could not find time to write and post the recipe. I always keep looking for vegetarian recipes that are easy to make and yummy to give any meat lovers a delight. Kebabs is one of my favorite dish, especially Chicken Kebabs. My hubby is a vegetarian so keep exploring options and try to convert non vegetarian dish into a vegetarian dish by adding some twists. This ensures that even vegetarian people can equally enjoy food as compared to non vegetarian people especially Kebabs. The type of Kebab which I am writing down make my mouth water whenever I see, eat or even dream about it. The ‘melt-in-mouth’ texture due to Paneer (cottage cheese) and regular cheese and loads of nutrition from vegetables makes it extraordinary, yummy and in way healthy. You can either pan fry or deep fry this type of Kebab. You can make the mixture one or two days ahead of party / get together and fry it on the “D day”. Its definitely a crowd winner which was evident when I won 1st prize in cooking competition at hubby’s office. This recipe is adapted from my favorite chefs website Mr Sanjeev Kapoor.
Ingredients :-

Paneer , Indian Cottage Cheese
1/2 cup
Potato, Boiled and Mashed
1 large
Carrot, Boiled and mashed
1/4 cup
Spinach, Blanched and chopped
1/4 cup
Green Peas, Boiled and mashed
1/4 cup
Cauliflower, Steamed and mashed 1/4 cup
Mozzarella Cheese, Cubed 1/4 cup
Whole wheat bread crumbs 1/2 cup
Chat Masala Powder
1 1/2 tablespoon
Garam Masala Powder
1 teaspoon
Red Chilli Powder
1/2 teaspoon
Salt
to taste
Oil
for deep/shallow frying

Method :-

  • Mix all ingredients together except mozzarella cheese, oil and bread crumbs to form a firm dough.
  • If the dough is not firm add some bread crumbs into it.
  • Keep it in refrigerator for at least one hr.
  • Divide the dough in 12-14 equal portion.
  • Make a round ball out of each equal portion and stuff one cube of mozzarella cheese into it.
  • Flatten the dough into Pattie and roll it into wheat crumbs generously.
  • Heat a non stick pan and put oil in it.
  • Shallow fry the patties into the pan until both the sides get golden brown in color.
  • You can even deep fry the patties but before that test one of the patties. If it breaks add some more breadcrumbs into the dough.

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Notes :-

  • You can increase/decrease the heat of chilli powder and garam masala powder depending on your taste buds.
  • You can even use toasted oats in place of whole wheat breadcrumbs.
  • Keep in mind that vegetables should not be over boiled or over steamed. Too much moisture will leads in addition of too much bread crumbs and you will loose the real taste of kebabs.
  • You can also use Ricotta Cheese instead of Paneer.
  • You can even used crushed cornflakes in place of breadcrumbs to roll the patties. It taste yummier because of crunchy cornflakes.

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What came first – Chicken or Egg? A million dollar question? But who cares as long as we are getting the delicious recipes out of it. The middle east cuisine is one of my favorite and I love it very much. The love for Shawarma, Hummus, Falafel, Tahini, Pita, Baklava gets me drooling. The word Shawarma comes from the Turkish word Cevirme which means to rotate. The process of cooking Shawarma involves shaving off the meat stack with a large knife (an electric knife or a small circular saw), dropping to a circular tray below to be retrieved. The recipe I have tried is an easy version of Shawarma style of cooking by grilling the chicken. Its easy and takes ~ 30 minutes of total cooking time (10 minutes for assembling ingredients and marinating & 20 minutes for cooking). The marination time of course depends on you. The more time you leave chicken for marination, the tastier and juicier the dish will be. The cooking can be done either by grilling or broiling in the oven and hence it can feed lot of people at the same time during parties. The chicken can be served with Pita bread as a wrap or sandwich or can be served with flavored rice and salad. Most of the spice used here can be easily found in your pantry especially an Indian pantry like cumin seeds, coriander, paprika or red chilli powder. So what are you waiting for? Gather all your ingredients and try this for a hearty dinner. I am sure you will make again and again.

Ingredients :-

For Marinade:-

Greek Yogurt/Hung Curd 1/2 cup
Cumin Powder 1 teaspoon
Coriander Powder 1 teaspoon
All spice/ Chicken Masala 1 tablespoon
Garlic paste 1  tablespoon
Paprika 1 teaspoon
Red Chilli Powder to taste
Salt to taste
Olive oil 1 tablespoon
Lemon Juice 1 tablespoon

For Shawarma Wrap:-

Chicken Thighs
1 pound
Green Bell Pepper, Sliced
1/4 cup
Cucumber, Sliced
1/4 cup
Onion, Sliced 1/4 cup
Tomatoes, Sliced
1/4 cup
 Yogurt Sauce, Recipe below
2-3 tablespoon for each Pita
Hummus 2-3 tablespoon
Pita Bread
2-3
Salt to taste

For Yogurt Sauce:-

Greek Yogurt
1/2 cup
Lemon Juice
1 tablespoon
Olive Oil 1 tablespoon
Garlic, Finely Chopped
1 clove
Parsley, Finely Chopped
1 tablespoon
Cilantro/Coriander Leaves, Finely Chopped 1 tablespoon
Black Pepper Powder
1/4 teaspoon
Salt to taste

Method :-

  • Combine all the ingredients mentioned under Marinade section in a big bowl.
  • Wash and pat dry the chicken with tissue paper.
  • Cut long stripes out of it.
  • Now add the chicken stripes in the marinade bowl and give it a good mix.
  • Refrigerate the chicken at least for 1 hr or for whole night.
  • Now grill the chicken on a grill pan or on griller if you have any. You can also bake it in oven for 15-20 minutes at 350 degree Fahrenheit and then broil it on both sides for 3-5 minutes depending on your oven heat.
  • Meanwhile combine all the ingredients under Yogurt sauce and give it a good mix. Refrigerate it until use.
  • Now warm the pita bread on pan for 2-3 minutes.
  • Cut the pita bread into half.Now you can see pockets of it
  • Spread the yogurt sauce in the pockets of pita bread.
  • Arrange the sliced vegetables into it and then add chicken strips.
  • Enjoy it with side of hummus.

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Notes :-

  • You can use chicken breast instead of thighs.
  • It can also be made beforehand for a large number of people. You just have to warm it in oven before serving.
  • You don’t need any oil for grilling as marinade already had oil in it and chicken thighs has its own natural fat.
  • If you don’t like the raw taste of onion and bell pepper you can saute or grill it.

tofu mushroom burger

Tofu and mushrooms are amongst my favorite ingredients for cooking as they are nutritious, healthy and tasty. There are numerous items which can be made out of them either combining or using them separately. The fast food concept has picked up pace since last 10/12 years with burgers and sandwiches gaining more popularity, thanks to McDonald’s. The flip side is they are not too healthy to eat. So, I thought why not try something healthy by combining my favorite ingredients and at the same time falls in ‘fast food’ category. This particular recipe will be important for teenage and adults as its nutritious with protein, calcium and mushroom adds plenty of flavor and meaty texture to it. Health and taste in one package! Burgers are all time favorite meal loved by both kids and elders. Burgers are suspiciously full of calories but the calories is not all that matters. What matters is making your right food choices. Instead of digging into sinful fast food joint burgers, you can make it at your home using minimal fatty ingredients like cream, mayonnaise and cheese. Enjoy this wholesome meal with a side of roasted potato wedges and home made smoothie to make it even better.

Ingredients :-

Extra Firm Tofu
1 Block
White/Button Mushroom, finely chopped
1 cup
Red Onion, finely chopped
1
Garlic cloves, finely chopped
3-4
Sun dried tomatoes, finely chopped
4
Salt
to taste
Cilantro
3-4 tablespoon
Breadcrumbs
2 cup plus 1 cup for coating
Tomato Ketchup
1 heaped tablespoon
Vinegar
2 teaspoon
Red chilli sauce
2 tablespoon
Lettuce leaves
6
Whole Wheat buns
6
Low Fat Cheese Slices
6
Dried Parsley Leaves
1 teaspoon
Lemon Juice
1 teaspoon
Low Fat Mayonnaise
1/2 cup
Onion Rings, thinly sliced
6
Tomatoes, thinly sliced
6
Olive oil
1 teaspoon plus 3-4 tablespoon for frying

Method :-

  • In a pan heat a teaspoon of oil and add onion to it. Saute till it turns brown in color.
  • Add mushrooms and cook it for 3-4 minutes. Let it cool slightly.
  • In a food processor blend half of the tofu, garlic, sun dried tomatoes and cilantro leaves till it turns smooth.
  • Transfer above mixture into a bowl along with onion mushroom mixture. Add tomato ketchup, breadcrumbs, vinegar, red chilli sauce, dried parsley leaves, lemon juice to it. Add salt according to taste.
  • Grate the remaining tofu and add it to this mixture. Stir the mixture well and refrigerate it for about 30 -45 minutes.
  • Divide this mixture into 6 patties pressing it well.
  • Coat them well all around with bread crumbs.
  • In a pan add 3-4 tablespoon of oil and shallow fry these patties. Cook each side until they turn golden brown in color.
  • For assembling toast the bun and spread some mayo on one side of bun.
  • Put the tofu patties on top of it and then add layers of  onion,tomato,cheese slice and lettuce. At the end add the other part of bun with the spread facing below.

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Notes :-

  • You can increase/decrease the quantity of red chilli sauce as needed.
  • You can add as many chopped varieties of vegetables you want.
  • You can use crumbled feta cheese instead of cheese slices for lesser fat content. It tastes as good as cheese but its  a more healthier choice.
  • Don’t forget to refrigerate the end mixture for while as it will reduce the stickiness of patties.

tawa paneer chaat

You might have eaten various forms of this crisp puris on various Chaat stalls on Indian streets like Paani Puri, Dahi Puri, etc. but this is a unique one with a filling of spicy paneer. I have adapted this recipe from my favorite chef Sanjeev Kapoor’s book Tawa Handi. As a small kid I religiously used to watch Khana Khazana on Zee Tv. At that small age I certainly didn’t know ABCD of cooking and hardly understood about the complex recipes but for sure I was (and still  I am) fascinated by the way he use to burst onto the scene with an easy, no-fuss cooking approach. My love for cooking is truly and sincerely inspired by him. This Chaat came out very good and you will relish every bite of it. Enjoy!


Ingredients :-

Cottage cheese (paneer), 1/2 inch cut in cubes
2 cup/500 gm
Crisp puris meant for paani puri
As required
Oil
3 tablespoons
Onions, chopped
2 large
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Green chillies, seeded and chopped
3-4
Tomato Puree
3/4 cup
Pav Bhaji Masala 3-4 tablespoon
Salt
To taste
Chaat Masala 1 tablespoon
Fresh Coriander Leaves
3-4 tablespoons

Method :-

  • Heat oil on a tawa (griddle pan), add onions. Saute till brown.
  • Add ginger paste and garlic paste and continue to saute.
  • Add a little water and continue to saute for a minute. Add green chillies and saute for another minute.
  • Add tomato puree, pav bhaji masala, salt and chaat masala and continue to cook on low heat till oil separates from the masala.
  • Add paneer and half of the coriander leaves. Stir gently.
  • Check seasoning and cook on low heat for two minutes. Make small holes in each puri and stuff it with the paneer mixture.
  • Serve immediately  garnished with the remaining coriander leaves (which as you can see I forgot :))

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Note:-

  • Stuff the filling inside the puris only when you are ready to eat otherwise puris will become soggy.
  • You can find this puris easily in any Indian/Asian grocery store.
  • Increase/decrease the quantity of chilli as you want.

dahi kebab

Kebab is thought to be originated somewhere in Middle East by some Persian Soldiers. As per some theory it was introduced in India by Moghul(Mughals) in 16th century. Since then Kebab has become integral part of Indian cusine by using its own traditional Indian spices and marinating techniques. Traditionally, kebabs are skewered meats or vegetables cooked on a grill or even under the oven broiler. But these days, kebabs can be made using paneer, chicken, seafood or even fruit. They are best enjoyed with chutneys like cilantro or mint one. My 1st recipe under Kebab section is a vegetarian one – Dahi Kebab. This is a soft, tasty, vegetarian kebab made from hung curd and cheese with crunchiness of onion and flavors of ginger and pepper.

Ingredients:-

Yogurt
500 gm
Onion, chopped
2 medium
Green chillies, chopped 4
Cheese, grated 3/4 cup
Coriander seeds and Black Pepper
2 Tablespoons
Ginger,chopped
1 Tablespoon
Red chilli flakes
1 1/2 Tablespoon
Roasted Gram flour/Besan
1/2 cup
Paneer/Cottage Cheese
3/4 cup
Cornflour
2 Tablespoon
Oil
For frying
Salt
To taste

Method :-

  • Lay a muslin cloth over the bowl and pour the yogurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture.
  • Grate the cheese. Dry roast coriander seeds & black pepper.Grind into powder.
  • Mix grated cheese, a little coriander pepper powder, green chillies, onions, ginger and salt.
  • Take hung yoghurt in a bowl, add red chilli flakes and the rest of the coriander pepper powder.
  • Bind with besan, paneer and corn flour.
  • Put in the filling and shape into kebabs. Deep fry in oil and serve hot.
  • Remove and place onto an absorbent paper and serve hot with a chutney or sauce.

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Note:-

  • You can decrease/increase the quantity of chillies you want.
  • Yogurt can be hung in advance and can be stored in freeze for 2-3 days.

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Anyone from Kolkatta or Bengal can easily associate with this tasty snack sold on every corner of street. Its a complete meal. While we (me n my brothers) were small it was compulsion for us to have it in winters on every Saturday evening. This egg roll is not the regular Chinese crispy version which we generally come around here in US. Very different from that this egg roll is made of egg layered on a flat bread (roti) made of wheat flour or all purpose flour(maida) with crunchy vegetables and sauces added and rolled into wrap. This Egg Roll in Kolkatta is very close to Frankie in Mumbai ot Kathi Roll in many cities of India. Its very easy to make and delicious to eat.
Ingredients :-

All purpose flour/Wheat flour
1 cup and 1/2 cup for dusting
Eggs
4 medium
Red Onion, finely chopped
1 medium
Green Chillies, finely chopped
2-3
Cucumber,peeled and cut into thin strips
1 small
Lemon Juice
As required
Ketchup
As required
Green Chilli Sauce
As required
Water
To knead the flour
Salt
to taste
Pepper Powder
A pinch per roll
Oil
For frying

Method :-

For Paranthas

  • Knead the flour on a large bowl by adding water gradually to make a smooth dough.Keep aside for 30 mins.
  • Punch down the dough and knead it again. Divide the dough into 4 equal proportion and shape into balls.
  • Heat a griddle/pan for 2-3 minutes.
  • In the meantime take the dough ball, flatten it and roll it into six inch circle with the help of dusting.
  • Cook the rolled dough lightly (on medium heat) on both sides. When you see tiny brown spots appearing on the surface, reduce the heat and brush on about half to one teaspoon of oil and flip it over.
  • Cook till both sides of rolled dough have few brown spots on each side. Try not to crisp the parantha as it gets to difficult to roll them up.
  • Remove it from the pan and keep it on absorbent paper.

Adding Egg to Paranthas –

  • Break the eggs in a bowl and add salt as per taste. Beat the eggs. Divide the mixture into four equal proportions and keep aside.
  • In the same heated griddle/pan add 1/8 tsp oil and spread it.
  • Pour 1 portion of egg in the pan and spread it so that it has the same diameter as parantha.
  • Place 1 parantha on the egg mixture in the pan before egg sets. Lightly press the parantha on the egg mixture so that egg sticks to the parantha. Cook for 10-15 secs. Flip and cook it for other 10-15 secs.
  • Remove it from griddle/pan.
  • Repeat the same procedure for other egg and paranthas.

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Assembling the Egg Roll –

  • Place the egg covered parantha on flat surface with egg side up.
  • Place the sliced onion,cucumber,chillies along the diameter of the parantha. Sprinkle some salt and pepper as taste. Drizzle lemon juice,tomato ketchup and green chilli sauce as needed.
  • Roll the paranthas add wrap the bottom half of each parantha in a foil or tissue paper. Tuck the paper well so that roll does not open up.
  • Egg Rolls in Kolkatta style are ready to serve.

Note –

  • For non vegetarian you can add fillings of chicken, fish, mutton in a way you like.
  • You can also add shredded radish, carrot and cabbage for extra crunch.
  • The paranthas should not be very thin. It should have some good amount of bite to it. You can use store bought paranthas or tortillas too but the egg roll will not taste as good as with homemade paranthas.

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This post is coming after around 4 months and I know I am quite late but what to do, I went for India Trip….Yippieee…Visiting own country after such a long time make you feel so content. It was overwhelming to meet parents and friends,first time after marriage and that too after such a long gap. I was so much missing them while I was here in US. Leaving the emotions lets blog with one of my favorite cuisine i.e Chinese and its not simply “Chinese” its “Indo-Chinese”. I know every Indian can relate with it as it is the most favored option when we go out to eat.

vegmanch

Indo-chinese cuisine is said to be developed by a small Chinese community living in Kolkata (formerly Calcutta). However the Indo-Chinese dishes like Manchurian, Chowmein bear little resemblance to traditional Chinese cuisine. It is popularly referred as fast food and can be found in any high end restaurants, Dhaba and street food stalls. My 1st entry under this section is Dry Vegetable Manchurian. Manchurian is our Desi (Indian) version of Chinese food i.e using Chinese technique of cooking and blending Indian taste in it.

Ingredients :-

Cabbage, grated
1 medium
Cauliflower, grated
1/4 small
Carrot, grated
1 medium
Green Chillies, finely chopped
2-3
Garlic finely chopped
15 cloves
Ginger, finely chopped
1 1/2 inch piece
Onion,Cut in big rectangular chunks
1 medium
Green Bell Peppers (Capsicum), cut in big rectangular chunks
1 small
Refined flour
1/4 cup
Salt
to taste
Corn starch 1 teaspoon
Rice flour
2 teaspoon
Dark Soy Sauce
4 teaspoon
Red Chilli Sauce
1 teaspoon
Black Pepper Powder
1/4 teaspoon
Red Chilli Crushes Flakes (optional)
1/2 teaspoon
Spring Onions green, finely chopped
2 stalks
Vinegar
1 teaspoon
Sugar 1/2 teaspoon
Oil 1 tablespoon+for deep fry

Method :-

  • Heat sufficient oil in a pan for frying.
  • Mix together cabbage, carrot, cauliflower, 1/3 of the green chillies, 1/3 of the garlic, 2/3 of the ginger, salt, refined flour and 2 tsps soy sauce well
  • Shape into small balls, roll in cornflour and deep fry till golden and crisp
  • Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, onions, bell peppers and saute it on high heat for 2 min. Add soy sauce and red chilli sauce.
  • Meanwhile dissolve cornflour in 2 tbsps water. After adding sauces add the cornflour mixture, pepper powder, vinegar and sugar and mix well.
  • Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.
  • Add half the spring onion greens and mix.
  • Transfer into a serving dish and serve hot garnished with remaining spring onion greens and chopped cilantro.

veg manchurian