Cottage cheese sizzlers with Green Rice & Schezwan Sauce

Sizzling is all about capturing the flavor of the most important ingredient “ smoke”.  The method of smoking food is a classic tradition in cuisines in an around the world. Smoking Kebabas, tikkas, are a favorite among all the foodies.

The whole drama involved in getting the hot skillet on the table with occasional steam and hiss makes the diner even more craving for the dish.

If one search on web about the origin of this spectacular dish, one may not find a lot about it as some says its American and some Italian, some even says its from the maximum city. Whatever may the origin be the sizzlers leaves you salivating for sure.

It might qualify as a culinary genius but surely a genius in tastes, presentations.

Sizzler tastes best with best made sauce be it Schezwan Sauce, black pepper sauce or simple Worchester sauce. 

Cottage cheese sizzlers with Green Rice & Schezwan Sauce

Ingredients:

For the Vegetables accompaniment:

1 cup cauliflower florets (boiled)

1 cub carrot (cubed) (boiled)

1/2 cup green peas (boiled)

7-8 baby onions

1/2 medium sized capsicum

1/2 medium sized red bell pepper

1/2 medium sized yellow bell pepper

Salt to taste

1 tsp black pepper

1 tsp oregano

1 tsp basil

1 tbsp red chilly sauce

1 tbsp Worcestershire sauce

1tbsp Butter

French Fries

For the Patty:

250 gms fresh cottage cheese (paneer)

2 medium-sized potatoes (boiled)

2 green chilies

1tbsp garlic and ginger paste

Salt to taste

1tbsp Worcestershire sauce

1 tbsp Red Chili Sauce

For the Green Rice:

1 cup Long-grained Rice

250 gms Coriander (Finely chopped)

6-7 Garlic Cloves (Finely Chopped)

2tbsp Olive Oil

Salt to Taste

1tsp Basil

1tsp Oregano

2tbsp Chili Flakes

For the Sizzler Plate:

2-3 cabbage leaves

Procedure:

For the boiling of the vegetables:

Take a vessel put in the cauliflower + green peas +carrots. Add 3 cups of water in it + 1 tsp of salt. Let the vegetables cook for 10 minutes.

Sauté of the vegetables: 

• Heat butter in a kadahi, add in the onions. Sauté them for a while till it changes color and turns pink.
• Add in the capsicum + red and yellow bell peppers. Saute this also.
• Then add in all the remaining boiled vegetables. Mix them all well.
• Add in Salt + Red Chili Sauce + Worcestershire sauce+ Black Pepper + Oregano + Basil.
• Let all this cook for a while. Keep it aside.

For the Patty:

• Now in a bowl, mash the boiled potato, and then add in the cottage cheese. Mix it well.
• Add in the green chilies + ginger + garlic + Red chili sauce + Worcestershire sauce. Mix them all well.
• Then divide the batter in equal part so that 3 patties can be made out of them.
• Take one part, make it in a big flat tikki (patty)
• Heat oil in pan; put the patty in it to roast it.
• Once it get cooked. Keep it aside.

For the Sauce:

• Take another pan; add 1 tsp oil in it. Then add in 1 tsp chopped garlic.
• Then add in the 2 tbsp of sauce Schezwan + 1 tbsp of Worcestershire sauce. Mix it well.
• After one boil, switch off the gas.

For the Green Rice:

• ·         Soak the rice for 1 hour before cooking.
• ·         Boil the rice with salt and 1tsp oil.
• ·         Heat the remaining oil in a wok; add in garlic and the chopped coriander.
• ·         Add in salt (if required) + basil + oregano + chili flakes.
• ·         Add in boiled rice.
• ·         Mix it well.
• ·         Add in lime juice.
• ·         Mix and keep it aside.

How to assemble:

• Put the plate on the stove.
• Place the cabbage leaves on it.
• Put the patty on one side of the plate. and 1 bowl of vegetables on the other side.
• On one side of the plate spread rice.
• Put some french fries on it also.
• Add 1 tbsp of butter over it to get that extra smoke.
• Add 1 tbsp of schezwan sauce over the patty and the vegetables.
• Sprinkle water so that the smoke gets even more wild.
• Serve hotttt

Maggie noodles in Arabiata Sauce:

The wonder noodles which is liked by one and all has no age barriers to it.  We all have our memories related to Maggie. Some in hostels, some as a midnight snack, some on a friends get together at home.

Maggie is surely everyone’s 3am Friend. It takes care of our hunger pangs in between meals.

This wonder can be prepared in so many ways other than the conventional method with just the Maggie and its masala. This is so popular that now you even get them in all the dhabas and eating joints be it in hills or down south.

Unconventional ways to make this wonder noodles.

Maggie noodles in Arabiata Sauce

Ingredients:

1pac of Maggie Masala (Double Pack)

For the Arabiata Sauce:

5 Tomatoes (Puree)

1 Box Ready made Tomato Puree (Homemade Brand)

1medium-sized Onion

1medium-sized Capsicum

2 Green Chilies

5-6 Cloves of Garlic

5 leaves of Fresh Basil

Salt to taste

Oregano

Fresh Black Pepper

50gms Mozzarella Cheese

 Procedure:

• Boil Noodles with 1tsp oil and water.
• When the water starts boiling, put in the noodles.
• It will take around 5-6 minutes
• Immediately take it out of the vessel.
• Keep  it aside.
• Heat oil in a pan, add in finely chopped Garlic. When it is done add in green chilies. Stir well.
• Now add in the chopped onions. Let it saute for a while.
• Add in the tomato puree. (Both)
• Let the tomato puree cook till oil appears on top.
• Add in chopped capsicum let it cook for about 1 minute so that it still remains crunchy.
• Add in salt + black pepper + oregano + basil.
• Mix well.
• When its done lower the flame.

Final serve:

In a pan add in the sauce. Add in the boiled maggie noodles. Stir on high flame. Garnish it with Paneer Cubes.

Stir Fried vegetable noodles with stir fried vegetbales

Its Chinese again...!!1 It been a long time since I have made these at home, but not posted  it.  One of the  quickest meal one can make on a lazy day when you don't want to indulge in something too laborious to make.
So here is the penultimate dish in the Chinese cuisine The stir fried noodles with some veggies stir fried too.
It tastes great when accompanied by some gravy dish like Manchurian or may be Paneer Chilly. I was wee bit tired to make any of these things so i quickly chopped the vegetables, added in stock, and some sauces and my accompaniment was ready.

Stir-fried noodles with stir fried Vegetables..!!

Ingredients:
For the Noodles:
2 packet Veg Hakka Noodles (I used Chings)
Water to boil
Salt to taste
1 + 1tbsp Olive oil
1 Capsicum (thinly sliced)
1 Carrot (thinly sliced or shredded)
1 Red or Yellow Bell Pepper (thinly sliced) (optional)
6-7 cloves of Garlic
2 Green Chilies (thinly sliced)
1 cup Cabbage (shredded)
1/2 cup Spring Onions (chopped)
1 large Onion (thinly sliced)
2tbsp Soya Sauce
1tbsp Vinegar
2tbsp Red chilly Sauce

For stir fried vegetables:
1 medium sized Onion (Cubed)
1 Red Bell Pepper
1 Capsicum
6-7 cloves of Garlic
1 Carrot
2 cup Vegetable Stock
2tbsp Soya sauce
1tsp Vinegar
2tbsp Red Chilly Sauce
Salt to taste
1tsp White Pepper powder
2tbsp Olive oil

Procedure:
For the stir-fried noodles:

• Boil water in a vessel add in salt + oil.
• Add in noodles only when the water starts boiling.
• The noodles would  take from 8-10 minutes to be cooked.
• Do not overcook as it wont taste great. 
• Remove them from water.
• Heat oil in a wok, add in chopped garlic
• When its done add in onions.
• When the onions turns translucent, add in carrots.
• After 5 minutes add in capsicum.
• Then add in cabbage + spring onions.
• Mix them all well. 
• Make sure that the vegetables are not over cooked. it has to be semi cooked to maintain the crunchiness of the same.
• Add in all the sauces.
• Mix well.
• Add in the boiled noodles.
• Stir fry on high flame.
• Cook for 2-3 minutes.
• Switch off the flame.

For the stir-fried vegetables:

• Take a wok add in oil
• Add in chopped garlics.
• Add in onions. Cook till it becomes translucent.
• Add in carrots, just cook for 2 minutes
• Add in  capsicum + bell peppers + spring onions.
• Mix all these well.
• Add in vegetable stock and all the sauces.\
• Add in salt + white pepper powder.
• Mix well.
• Let it boil. lower the flame 
• Cook for 10 minutes.
• Close the flame.
• Serve hot with the noodles alongwith a glass of wine. 

Stir-fried noodles with stir fried Vegetables..!!

Vegetable Spring Rolls with Chilly garlic sauce & Fried noodles

Its time for something really Chinese and the best appetizer dish to make and post on my blog.. Spring rolls`!!!
Since a long time I wanted to try these at home, as I really love them a lot. So finally the day came and made them
The best thing about them is that its not messy to eat, pick it and pop it into the mouth. Hassle free eating.

Vegetable Spring Rolls

Ingredients:
For the Wrappers:
200gms Maida
2tbsp Cornflour
Salt to taste
1egg (optional)
Water to make a batter of flowing consistency just like you make that of a Dosa

For the Filling:
1 Onion (thinly sliced)
1/2 cup spring onions(chopped)
1cup Cabbage (shredded)
1Carrot (shredded)
1 Capsicum ( thinly sliced)
1cup mixed Yellow and Red Bell Pepper
1/2 cup Beans (shredded)
7-8 cloves of Garlic
2tbsp Soy sauce
2tbsp Red Chilly sauce
Salt to taste
Black Pepper to taste
2tbsp Oil to cook the vegetables
Oil to fry the spring rolls
Pinch of ajinomoto

Procedure:

• Take a bowl, add in maida+ corn starch+ salt .
• If using egg then beat the egg in a separate bowl.
• Mix in the maida.
• Add in water to make into a flowing consistency.
• Heat a pan, take a spatula full of the batter.
• With the help of the spatula, spread it just the way you do it for dosa.
• It should be thin.
• When one side is cooked, flip it over to cook on the other side.
• Repeat the same with the remaining batter.
• Keep it aside.
• When it cools down. Start making the spring rolls.

For the filling:

• Heat oil in a wok, add in garlic. 
• Then add in onions, after it turns pink, add in carrots.
• Cook till gets tender, then add in the beans.
• Let it cook for five minutes.
• Add in cabbage + capsicum + bell peppers. let it saute on low flame for 5 minutes.
• In the end add in the spring onions.
• Add in soya sauce+ red chilly sauce + pinch of ajinomoto + salt+ black pepper + white pepper.
• Mix well.
• Remove from flame.
• Do not overcook the vegetables.

To make the spring rolls:

• Make a paste of cornflour for sticking the sides of the spring roll.
• This time I was a wee bit lazy so got the ready made wrappers from the market.
• Defrost the sheets before making them into spring rolls.
• Now spread One sheet.
• Put 1tbsp full of the mixture on a corner of the sheet.

• Now fold it towards inside. as seen in the picture

• Now forld the corners inside as seen in the picture

• Fold it again.

• Stick the ends with cornflour paste.
• Repeat the same with rest of the sheets.
• Heat oil to fry.
• Fry them on low flame.

Red Chilly Sauce:

Ingredients:

6  Dry Red chilies

4 cloves of garlic

1tbsp soya sauce

2tsp brown sugar

1tsp vinegar

Salt to taste

1cup hot water

Sesame Oil/ olive oil whichever is available

Procedure:

• Break the red chilies and soak them in hot water.
• Drain the water out from the red chilies.
• Blend it in the mixer.
• Heat oil in pan, add in finely chopped garlic into it.
• Add in soya sauce+ vinegar + brown sugar + salt.
• Switch off the gas pour this over the red chilies.
• Mix well. 
• Serve with the spring rolls.

Fried noodles:

• Boil about 100gms of noodles.
• Deep fry them in hot oil.
• Strain and serve.

Vegetable Spring Rolls with Chilly garlic sauce & Fried noodles

Cheese & Vegetables Quesadillas

My interest in cooking is making me try different recipes everyday. My husband has to bear the brunt always but he enjoys it the most.. (I think so).  I just yearn for the compliments that he gives me after every dish.  He is my best Critic.

So one evening wanted to experiment some thing with Tortilla wrap that I purchased from a local Grocery store.
After thinking a lot I came up with this superb recipe of Quesadillas which is a Mexican dish made with cheese and vegetables. You can even add Ur favourite Chicken into it.
Instead of using the ready made wrap you can make the same at home also.

Cheese& Vegetables Quesadillas 

Ingredients:
2 Tortillas
Olive Oil to Roast the Quesadillas

For the Filling:
1medium-sized Onion
1medium-sized Tomato
1medium sized Capsicum
1cup mix of Red nd Yellow Bell Pepper
1medium-sized Carrot
1tbsp Garlic paste
1Green Chilly
Salt to taste
1tbsp Oregano to taste
2tbsp Chilly Flakes to taste or as you like it
1tsp Basil
1tbsp Olive Oil
Mozzarella (depends on how sinful you want to get with this)

Procedure:

• Heat oil in a pan, add in garlic paste and green chilly.
• Then add in the chopped onion.
• Let it cook for 5 minutes then add in the chopped tomatoes.
• Add in salt to quicken the cooking process of the tomatoes.
• After the tomatoes are well cooked add in the chopped carrot.
• Add in capsicum and bell peppers.
• Add in all the seasonings.
• Cook all this for 4-5 minutes on medium flame.
• Do not overcook the vegetables.
• Remove from stove.

To make the Quesadillas:

• Take a tawa.
• Put one tortillas over it.
• When it is cooked from below spread the filling evenly over it.
• Now grade a considerable amount of mozzarella cheese over it.
• Place another tortilla over it.
• Reverse it on the other side.
• Put some oil so that it changes color
• Do all this on medium flame
• Remove from stove.
• Cut the Quesadillas into 4 with the help of a Pizza cutter.
• Serve hot with ketchup.

Basil Pesto Paneer Sandwich

I had this awesome sandwich, on the Indigo flight to Pune. Indigo has in my point of view the best assortment of foods and beverages. Basil Pesto Paneer sandwich was one among them.
Fresh basil pesto mixed with fresh homemade cottage paneer makes it a sandwich to die for. Its served cold along with ketchup or some may dressing.

Basil Pesto Paneer Sandwich

Ingredients:
3/4cup Basil Pesto
100gms Cottage Paneer
50gms Mozzarella cheese
1tbsp Chilly flakes
1tbsp Oregano
8-10 Sandwich bread slices


Procedure:

• Cut the Paneer in small cubes. 
• Take a bowl add in Basil Pesto + Mozzarella cheese + chilly flakes + Oregano + paneer cubes.
• Take bread slices apply 1tbsp full of basil pesto and paneer batter on one slices.
• Place a bread slice on top of it.
• Do the same with remaining bread slices.
• Serve with ketchup or cheese dip.

Basil pesto

Pesto is a green sauce originating in the Northern Italy. Made from Basil it gives a great flavour and a great smell too. The Pesto can be used as a dressing for salads, pasta, Sandwiches.
The pesto tastes great when made from fresh basil leaves. Its little difficult to get hold on fresh leaves, but few supermarkets do stock them.  Originally Pesto is made from Basil, but there are other variations also. You can use spinach also if Basil is not available.

Basil Pesto

Ingredients:
3cups Basil
1/2 cup Extra Virgin Oil
3/4cup Parmesan Cheese
2 cloves of Garlic
1tbsp Black Pepper
1/2cup Pine Nuts
Salt to taste













Procedure:

• Take a processor, grind Pine nuts + Garlic.
• Now add in fresh bail leaves + Parmesan cheese + olive oil + black pepper + salt.
• Grind it well.
• If its too thick add in little water.
• It is ready
• You can store it in the refrigerator for 3-4 days.
• If pine nuts are not available u can use walnuts.

Pasta in Tomato Basil Sauce

The best part of the Italian Cuisine is the Pasta. One has to go to Italian restaurants or to Pizza Hut for this fantastic meal. I have learnt this recipe from my brother who makes this really well. My Husband really love this one and says that after Pizza hut if someone can make good pasta is me. So I am posting this for all of you.

Pasta in Tomato Basil Sauce

Ingredients:

For the Pasta:

2Cups Mixed Pasta (I used Fusilli and Butterfly Variants)

3Cups water

1tsp Oil

For the Tomato Basil Sauce:

5 Tomatoes (Puree)

1 Box Ready made Tomato Puree (Homemade Brand)

1medium-sized Onion

2 Green Chilies

5-6 Cloves of Garlic

5 leaves of Fresh Basil

Salt to taste

Oregano

Fresh Black Pepper
50gms Mozzarella Cheese

For the Final Saute and Serving:

1cup Green Capsicum (Cubed)

1medium-sized onion (Cubed)

Procedure:

• Boil Pasta with 1tsp oil and water.
• When the water starts boiling, put in the pasta.
• It will take around 8-10 minutes.
• Immediately take it out of the vessel.
• Keep  it aside.
• Heat oil in a pan, add in finely chopped Garlic. When it is done add in green chilies. Stir well.
• Now add in the chopped onions. Let it saute for a while.
• Add in the tomato puree. (Both)
• Let the tomato puree cook till oil appears on top.
• Add in salt + black pepper + oregano + basil.
• Mix well.
• When its done lower the flame.

For Final Serving:

• Heat oil in pan, add in cubed onion. When it turns pink add in cubed capsicum.
• After it becomes little tender, add in tomato basil sauce in it. 
• Then add in pasta.
• Stir on high flame. add in mozzarella cheese.
• After 5 minutes, remove from flame.
• Serve hot.

Accompaniment:

Garlic Bread Supreme:

6-7 Garlic Bread Slices
2tbsp Butter

6-7 cloves of garlic

1/2 cup Capsicum (finely chopped)
1/2 cup Onion (finely chopped)

Salt to taste

Black pepper

50gms mozzarella cheese

Procedure:

Garlic Bread Supreme

• Preheat oven for 10 minutes at 200degree Celsius.
• Take a bowl, mix in capsicum + onion + mozzarella cheese + salt + black pepper + garlic. mix all this well.
• Apply butter, on each of the slice.
• Spread 1tbsp of mixture over it.
• Place it in the oven and grill it for 10 minutes at 180 degree Celsius.
• Serve hot.

Chilly Potato

I need to make some new recipes for snacks everyday. So I just Try out different things to break the monotony.

Chilly Potato

We people enjoy Paneer Chilly a lot, so here is the same chilly effect with Potatoes in it. You can also make this on Diwali, and serve your guests with Drinks as starters.

Ingredients:
8-10 Baby Potatoes
2tbsp Cornflour
1tbsp Soya Sauce
Salt to Taste
1tsp Black Pepper Powder
Oil to fry

For the Gravy:
2tbsp oil
8-9 Garlic Cloves (Minced)
3 Green chilies (Slit Open)
2 medium sized Onion (Cubed)
1/2cup Capsicum (Cubed)
1/2cup Red and Yellow Bell Peppers (cubed) (Optional)
Salt to Taste
1tsbp Soya sauce
1tbsp Red chilly Sauce
1tbsp Vinegar
1tbsp Oregano
1tsp Chilly Flakes
1cup Vegetable Stock

Procedure:

• Pressure cook the potatoes till they are tender.
• Make a paste of cornflour with 3tbsp water+ salt + pepper + soya sauce. Mix well. 
• Heat oil in a kadahi.
• Peel the potatoes, dip each one of them in the cornflour paste and fry it.
• Take out on a tissue paper to remove the excess oil.
• Now heat oil in a wok, add in garlic. When it is done add in the green chilies and onions. Mix well.
• Let this cook for a while, till the onion turns pink in color.
• Now add in capsicum. mix well.
• Add in all the seasonings (salt + chilly flakes+ oregano + soya sauce + red chilly sauce)
• Add in 1 cup of vegetable stock.
• Mix all this well.
• After one boil. lower the flame. Add in the fried potatoes.
• Cover the lid. Let it cook on low flame.
• Remove from flame after 10-15 minutes.
• Serve hot.

Hot and Sour Vegetable Soup

This is a soup from the Asian culinaries  which is spicy and sour in flavour. Liked by one all it can be made both veg and non-veg.  I am posting a veg variant of it.

Hot and Sour Vegetable Soup

Ingredients:
1 small sized onion (Chopped)
1/2cup Carrots (Finely Sliced ) Long
1/2cup Capsicum (Chopped)
4-5 cubes of Paneer
6 cloves of Garlic
2 Green Chillies
1tsp Ginger Paste
A pinch of Ajinomoto
2tbsp Soya Sauce
2tbsp Vinegar
1tbsp Green Chilly Sauce
1tbsp Red Chilly Sauce
Salt to taste
1/2tbsp White pepper powder
1/2tbsp Black pepper powder
2tbsp Cornflour
1/2tsp Sugar
2tsp Oil
4 cups of Vegetable Stock

Procedure:

• Mix cornflour in 3tbsp Vegetable Stock. Stir well so that no lumps are made. Keep it aside.
• Heat oil in a wok, add in garlic + ginger.
• When it is cooked add in Onions + green chilies.
• Saute this for a while, then add in chopped capsicum + carrots.
• Let this saute for 5 minutes.
• Do not overcook as it has to be little crunchy.
• Then add in the vegetable stock.
• Now add in the cornflour mixture in it. Stir well.
• Let this boil till it thickens.
• Add in soya sauce + vinegar+ green chilly sauce+ red chilly sauce.
• Add in salt + white pepper powder + black pepper powder + sugar.
• Mix well. Add in paneer cubes.
• Let it boil.
• Serve hot.

  

Chinese style Macroni!!!

Chinese style Macaroni, is a blend of vegetables, soya sauce, chilly sauce and mozzarella cheese. I make this one like one makes Chinese Noodles.

Chinese style Macaroni

Ingredients:
For Boiling The Macaroni

2 cups of Macaroni

4 cups of water

1tsp oil

For the Masala:

4-5 cloves of Garlic

1/2 cup Green Peas (Boiled)

2 medium-sized Onion (Chopped)

1 Capsicum (Chopped)

2 Green Chilies (slits)

1tbsp Soya Sauce 

1tbsp Red Chilly Sauce

Salt to taste

1tsp Fresh Black Pepper
1tsp Chilly Flakes

1tbsp Oregano

100gms Mozzarella Cheese

Procedure:

• Boil the Macaroni in 4 cups of water and oil.
• Remove it from the flame after 10 minutes so that it is not over cooked.
• Heat oil in a wok, add in chopped Garlic cloves.
• When it turns brown in color, add in the Green Chilies.
• Then add in Onions. Saute them for a while till it turns pink in color.
• Add in Capsicum + Green Peas in it. Mix well.
• Add in salt + chilly flakes + oregano + black pepper + soya sauce + red chilly sauce.
• Mix all this well.
• Let this cook for a while.
• Then add in boiled macaroni.
• Mix well.
• Add in mozzarella cheese in it.
• Add in fresh coriander.
• Serve hot. 

Pizza Margherita...

A classic pizza, named after the Italian Queen Margherita. On a visit to Naples, Queen Margherita requested for a local specialty. She was served a pizza in the colours of the Italian Flag - red tomatoes, green basil and white mozzarella. The Queen was delighted and the dish was named  after her. 

The main ingredient of this recipe is the basil and the mozzarella cheese.  I personally love this pizza a lot. I hope the readers will like it too.

Ingredients:

For the Sauce:

250g tomatoes (blanched and pureed)

Salt to taste

1/2 tsp sugar

1 tsp oregano

1 tsp chilly flakes

1 tsp basil (dried)

20ml extra virgin olive oil

For the Pizza:

4 Pizza Base

20g Fresh Basil Leaves, to garnish

400g mozzarella cheese (grated)

20ml olive oil, to Garnish

Procedure:

To make the Sauce:

• Mix all the ingredients together in the blender.

To assemble the Pizza:

• Take the Pizza dough, spread a layer of butter on it.
• After that evenly spread a layer of the tomato sauce over the dough.
• Tear a few basil leaves over the Pizza and evenly sprinkle 100g of mozzarella cheese over it.
• Bake the Pizza at 230 degrees for at least 15 minutes, rotating it in the oven occasionally.
• When baked, drizzle olive oil over the Pizza. 
• Similarly make the remaining pizzas.

Cheese Omelette with Hash Browns

A great combination for a healthy breakfast. I normally make it together serve with some butter toasts and ketchup.. It really is mouth-watering:

Gooey Parmesan in a soft Omelette. 

Cheese Omellete wid Hash Browns

Ingredients:
For the Hash Browns:
120g onions (chopped)
1/2 tsp rosemary (chopped)
35g unsalted butter
600g potatoes (boiled and peeled)
salt to taste

For the Omelette:
40g unsalted clarified butter
8 eggs
salt to taste
1 tsp black pepper powder
1 tsp chilly flakes
30g Parmesan Cheese (grated)

Hash Browns

Procedure:
To make the Hash Browns:

• Saute onions and rosemary in butter, till onions turns translucent.
• Grate potatoes.
• Add the sauted onions and salt to the potato.
• Divide the mixture into 4. 3 inch disc.
• Sear on medium heat till golden brown.

To make the Omellete:

• Heat a little butter in a pan.
• Whisk eggs with salt, pepper and chilly flakes.
• Pour one-fourth of the mixture into the pan.
• When set, sprinkle some cheese over and fold the omellete in half.
• Cook till the omellete is sealed.
• Similarly make the other omelletes.
• Serve hot with hash browns and butter toast.

Risotto with Tomato and Mascarpone Cheese..

Italians have been growing rice since a very a long time, and have found out many ways to prepare it. The best known is the Risotto, which is a Delicious alternative to Pasta.  It is a class of Italian dishes of rice cooked in broth to a creamy consistency. the broth can be fish based, meat based or vegetable broth.
This one is cooked with Italian Arborio Rice in a creamy, tangy Mascarpone Sauce with crisp Asparagus and cherry tomatoes- The Perfect Main Course....

Ingredients:
50ml extra virgin Olive oil
40g onions(chopped)
320g Arborio Rice or Kolam rice
Salt to taste
1 tsp black pepper powder
2l vegetable stock
100ml tomato puree
60g Cherry tomatoes (blanched)
100g Asparagus (parboiled)

120g Mascarpone cheese or cheddar

50g Butter

50ml White Wine

60g Parmesan cheese (grated) to garnish

1 tsp Basil leaves chopped and fried  (to garnish)

Procedure:

• Heat 30ml olive oil in a pan and saute the onions till golden brown.
• Add the rice, salt and pepper. saute them well.
• Gradually add the vegetable stock, stirring continuously with a wooden spoon.
• Add the tomato puree and cherry tomatoes when the rice is half cooked.
• Remove the Risotto from heat and add the asparagus, mascarpone, cheese butter and wine.
• Mix them well
• Sprinkle the remaining olive oil on top of it.
• Garnish it with grated Parmesan cheese and basil leaves.
• Serve hot

BRUSCHETTA

My section on International  cuisines will have dishes from all around the world. something from Italy, Indonesia, Thailand.. so on and so forth.... I hope the readers will enjoy cooking this also...

Today i am posting BRUSCHETTA... This one is from Italy is originated in the 15th century in Tuscany. Italy.

BRUSCHETTA means roasting over coal in Italian.  

Ingredients:

6 large tomatoes(parboiled and peeled)

100g garlic minced + 2 garlic flakes to rub on the bread

1 tbsp of extra virgin olive oil

6 to 8 fresh basil leaves chopped

salt to taste

black pepper to taste

1 french Italian Bread

50 ml olive oil

Procedure:

Quarter the parboiled and peeled tomatoes and with a small spoon, scoop the seeds and juice from the centre into a small bowl. strain and reserve the tomato juice.

Chop the tomatoes and put in a bowl along with the strained juice.

Add the 100g garlic and extra virgin olive oil and mix well

Add the chopped basil and season with salt and pepper.

Diagonally slice the bread in thick slices. Rub each slice of bread with a garlic flake and smear with some olive oil.

Preheat oven 180 degree C . arrange bread slices in a tray and place the tray in the oven. Toast  for 6 minutes or until the bread turns golden brown.

Remove and transfer to a platter.

Garnish it with basil leaves and spoon some of the tomato mixture before you serve.

Serve hot.

Veg Manchurian

I have posted recipes on fried rice, noodles.... so i thought a dish accompanying these should also be there...So here i come with yet another Chinese Cuisine,,, which is liked by one and all.....
Here goes the recipe

Ingredients:
For the Manchurian balls:
2-3 boiled potatoes
1 carrot grated
1/2 cup cabbage shredded
1/2 medium sized capsicum finely chopped.
2-3 garlic cloves finely chopped
1 mince of ginger finely chopped
2 green chillies finely chopped
2 tbsp cornflour

Vegetables for the gravy

salt to taste
white pepper powder
oil to fry

For the gravy
1 medium sized capsicum
1/2 medium sized red bell pepper
1/2 medium sized bell pepper
1 medium sized onion
1 bunch of spring onions
2-3 cloves of garlic
1 mince of ginger
2 green chillies
1tbsp of soya sauce
1 tsp all in one sauce (chings)
2-3 cups of vegetable stock
1 pinch of ajinomoto for the taste
1 tbsp of cornflour
2 tbsp cooking oil

Procedure
For the balls:
Take a bowl mash the boiled potatoes+ add in the grated carrot+ chopped capsicum+shredded cabbage+garlic+ginger+green chillies+salt+pepper+cornflour.
Mix all the ingredients well so that the balls can be made properly.
Heat oil in a pan. and deep fry the balls till it turns brown.
Keep them aside on a tissue paper to drain out the excessive oil.

For the gravy
Take a wok/pan, put in 2tbsp oil in it, add in the garlic and saute it till it releases flavour. Now add in the ginger+ slit green chillies.
Now add in the onions and saute it till it turns pink. Now add in the remaining vegetables.(capsicum+bell peppers+ spring onions) cook them all till they get tender.
Mix in the salt + ajinomoto + all the sauces.
Cook them for a while now add in the vegetable stock + 1 tbsp of cornflour to make the consistency of the gravy thick.
Mix them all well... and let it simmer on the stove.
Check the flavours if necessary add in more sauce and the white pepper powder.
Now add in the balls.

Garnish it with spring onions and some capsicum.

Serve it hot with fried rice or noodles.

Veg Noodles...

Noodles is something that everyone loves especially when it is cooked in Indian way... Spicy...

It is very simple to cook noodles at home all what u need is some handful of fresh vegetables and sauces. And there goes ur noodles...

Here is my recipe of noodles.

Ingredients:

2 pack of noodles. (any)

2 medium sized onions (chopped lengthwise)

1 carrot (chopped lengthwise)

1 capsicum (chopped lengthwise)

1 red bell pepper (chopped lengthwise)

1 yellow bell pepper (chopped lengthwise)

1 bunch of spring onions (chopped finely)

1/2 cup cabbage shredded

3-4 green chillies slit open.

1 tsp vinegar

1 tsp soya sauce

1 tsp red chilly sauce

1 tsp Tabasco

1 tsp red pepper sauce

1 tsp Ching's all in one sauce (optional)

salt to taste

1 tsp white pepper powder (as required)

2 tbsp cooking oil

Procedure

Boil the noodles in 10 cups of water. (add in 2 tsp oil while boiling the noodles so that they do not stick into each other). cook for just 2 min so that it is not over cooked.

Take a pan add in the cooking oil. put in the onions and saute them for a while until it turns pink.

Now add in the carrots. cook them for a while till it get tender.

Add cabbage, capsicum, spring onions, and the bell peppers. cook them all for a while.

Blend in all the sauces and the vinegar, mix them well.

Stir in the cooked noodles and mix them gently.

Season with salt and pepper.

Fry the noodles gently for next 2 min.

Garnish wid spring onions.

serve them hot wid Veg Manchurian.

Veg fried rice...

Hi, m back with something from China.. We all love Chinese food especially the kids... so y not try this quick and simple recipe at home... and give ur children a treat....

Ingredients:

1 cup rice (long rice. basmati will do)

2 medium sized onions (chopped)

1 medium sized capsicum (chopped)

1/2 medium sized yellow bell peppers (chopped)

1/2 medium sized red bell peppers(chopped)

1 medium sized carrot (chopped)

2-3 spring onions (chopped)

2-3 green chillies (chopped)

3-4 garlic cloves (chopped)

salt to taste

1 tsp vinegar

1 tsp green chilly sauce

1 tsp soya sauce

1/2 tsp Tabasco Sauce

1/2 tsp red pepper sauce

1 tsp Ching's All in one Sauce (optional)

2 tsp cooking oil

salt to taste

1 tsp white pepper powder (optional)

Procedure

Boil the rice in a pan and cook unless it is semi cooked. (remember do not over cook the rice)

Now take another pan. Put in the cooking oil and add in the chopped garlics. When turns pink add in the green chillies + the onions.

When the onions turns pink add in the carrots. Let it cook for sometime till it becomes soft.

Now add in the capsicum+bell peppers+spring onions. Cook the mixture but do not overcook them.

Add in salt + all the sauces.

Last step to add the rice. and cook it for sometime.

Serve it hot with Veg Manchurian