Tuesday, December 22, 2009

Of Jalapenos........... and Jalapeno Cheese Pops

Just saw these green beauties at the farmer's market last week.Couldn't resist bringing them home.
These chillies were fat and round and very different from the dark green chillies that we get in north indian markets.So,I asked the vendor...what are these....He answered Pakoda mirchi...that means the chillies which you can stuff and batter fry...Basically they are not very hot but are full of flavor.Good !!

I thought these are so similar to jalapenoes......yes they look like close cousins.And I am using them just like jalapenoes eversince..and they continue to make me happy ...with the jalapeno cheese pops and also as a homemede pizza topping.Plus now they are looking nice in jar and will continue the joys in 2010 also.
I have presereved them in vinegar ,sugar and salt.

Jalapeno Cheese pops

100 gms Mozzarella cheese- grated
1/2 cup cheddar cheese- grated
1/2 cup Jalapeno peppers- chopped
2 tbsp all purpose flour (maida)
Bread crumbs to coat
Salt and pepper to taste
Oil for frying.


Mix together cheeses, Jalapeno peppers, some salt and pepper.

Prepare small balls from the mixture.(you can also spread the mixture in a tray ,Freeze and cut in desired shape -squares rectangles etc.) Freeze for 20 minutes at least.

Mix flour, salt, pepper with some water to prepare batter of pouring consistency.
Spread some bread crumbs onto a plate. (you may freeze the pops once again at this stage in a airtight bag or container)

Dip the balls into the batter and then roll them into the bread crumbs to coat all around and fry in oil until golden.

Serve hot with sour cream and tomato ketchup.

Instead of using chopped Jalapeno, you can slice them into two halves and fill them with Mozzarella or cream cheese, then coat them with the batter and deep fry.
For variations you can also add chopped olives and fried bacon bits etc to add on to the zing.

Friday, November 13, 2009

Ashwin’s Borek

Dear All,
Today was the first time I heard about Borek....Monika and Ashwin(foodies to the core with a high flying career in architecture) from Muscat.when I saw this pic...couldn't resist asking for the recipe....and my dear Brother In law obliged me...thanks Ashwin.thanks a lot.here is the recipe....in his words.
"Its a Mediterranean Lebanese dish
But i tweaked it a good bit, especially with butter
They add too much butter150 gm!!!"


400 gms of all-purpose flour
250gms curd
100gms butter melted
3 large white eggs
Suasage/ pepperoni / or any other prepared, cured meat to your taste
Rock salt-to taste
lemon pepper-to taste
Oregano –a pinch
Carom seeds/ajwain/bishops weed-a pinch

1. Take all-purpose flour in a bowl, add water to make smooth batter
2. Take another bowl add 250gms curd,3 large white eggs, include yolks and whites and add melted 100gms butter
3. Nicely mix these three ingredients to form a homogenous mixture
4. Now, take a baking tray size to suit quantity and depth of your oven
5. And take a tissue, wipe the container with which u melted the butter and apply grease to the base and sides of the tray(That’s a very nice Tip…No wastage and optimum utilization of resources .Hats off Chef Ashwin)
6. Next, Pour the flour batter evenly onto the tray.
7. Add suasage or any other prepared, cured meat cut into bite sized pieces and spread them evenly over the batter surface in the tray
8. Add rock salt/ lemon pepper to taste. Sprinkle evenly
9. Now slowly pour the Curd and Butter mixture to cover the top of this arrangement, again evenly
10. Now put the tray in a pre-heated 250 deg Celcius oven, for half an hour or till the top becomes golden brown and the test fork comes out clean.
11. And serve warm
12. Garnish with coriander, and add Ketchup on side with fresh cut veggies like cucumber and tomatoes
VOILA! Borek is ready! Enjoy!

Tuesday, November 10, 2009

Lal Maas

Hi all,this week I m posting Lal Maas recipe.The ones who have tasted this Rajasthani hot spicy curry will know the relevance of 30 chillies and one cup ghee.
Do not fret...you may remove the ghee after cooking from top and use it later as roghan in other dishes.But once in a while you can indulge in some ghee and chillies...once in a while people!!!
Also this curry will take care of any winter infections...a good substitute for the chicken soup for colds.Read somewhere that spicy curries keep H1N1 at bay:-)

Lal Maas

Serves : 4 Time : 80 mins.

1 kg lamb cut into 1-1.5 “with bone/boneless
30 whole Kashmiri Red chilies
12-14 Chopped garlic
200 grams sliced onions
6 Cardamoms (green)
6 Cardamoms (black)
1 teaspoon roasted Cumin seeds
1 cup Curd
2 tablespoons Coriander powder
1 teaspoon Turmeric powder
1 cup Ghee
2 tablespoons Chopped coriander leaves
Salt (As per taste)

Beat the curd in a bowl add red chilies, turmeric powder, coriander powder, roasted cumin seeds and salt. Mix well and keep aside.

Heat ghee in a deep bottomed pan, add the garlic and fry till golden brown. Add cardamoms and sliced onions and cook till the onions turn brown. Add the meat, cook for 25-30 minutes, stirring often. Add the curd mixture and cook till the gravy is completely dry. Add 3 cups of water and bring to a boil. Adjust seasoning, cover and simmer till the meat is tender.

Garnish with chopped coriander leaves. Serve with hot chapatis.

If you wish to reduce chillies do till 70% only and use Kashmiri chillies..as they are rich in color and flavour and are not as hot as Rajasthani chillies.Enjoy with Hot chapatis preferably without ghee;-)

Saturday, October 31, 2009

Lemon Pepper Chicken

An easy quick Chicken recipe for the weekend.Can be an appetiser when cut into smaller pieces or a complete meal on its own.

To serve-4 Persons


4 skinless boneless chicken breasts
2 tbsp clear honey
1 lemon, juice and finely grated zest
2 garlic cloves, crushed
1 tbsp dijon mustard
A Few Lemon Roundels-To add to the Flavour and eye appeal
2 tsp freshly ground black pepper
750g baby salad potatoes or larger ones, halved
Chopped Parsley for Garnish.
steamed broccoli florets, to serve

1. Make 2-3 diagonal superficial cuts on each chicken breast with a sharp knife.
2. Mix the honey, lemon zest and juice, garlic, mustard and black pepper in a bowl.
3. Add the chicken and turn to coat. Leave it to marinate for 30 minutes or preferably overnight.
4. Preheat the oven to 220C/425F/.Arrange the potatoes,Lemaon roundels and chicken in a single layer in a shallow-sided roasting tin and pour any excess marinade on top.
5. Roast for 25-30 minutes or until the potatoes are tender and the chicken is cooked. Serve with broccoli and any pan juices.

PS-Onion Lovers may add roundels of one onion also.

You may adjust the quantity of Pepper and/or lemon juice as per your taste.
Recipe can be made ahead and frozen and reheated for the next meal.

This is great mood elevating recipe due to its citrus flavor.Not really a spicy preparation as per Indian Taste but its not bland too. A Zero oil recipe suitable for Diabetics without Potatoes and Honey-Should be omitted for them:-)The Zingy flavour of lemon and sharpness of pepper makes it irresistable...try it!
Serve with a glass of fruity white wine....enjoii!


Hi All,
Back after a long gap,

Guess What ......I got a an opportunity to taste......dan te dan....ANARKALI BUTTER CHICKEN.

It was a pleasure to receive anarkali butter chicken as part of the selected tasting team in Delhi/NCR.
Opening the packet was a pleasure and I actually felt like royalty when I discovered the very innovative garnish of freshest green coriander and black olives sprinkeled with gold and silver....

I savoured your receipe with homemade lachha paranthas. And with the first bite I was lost in the divine taste of the velvety gravy flavoured with tomatoes,butter and spices .Could also get a hint of saffron with mellow sweetness of honey.The balance of all these ingredients is really tuned to perfection.Not one ingredient overpowered the taste of another...it is like a fine orchestra of different flavors on my palate creating a symphony of that PERFECT BUTTER CHICKEN .The curry is mildly spiced with red,black and green peppers, which makes it appetising and made my palate demand for more after each morsel .

The olives were a pleasant surprise and gelled so well with the gravy and then I thought of Italian Napolitaine sauce and how well the olives go with tomato based sauces....but never thought of them in Indian Butter Chicken.

The chicken pieces are bite sized and succulent.Immediately after the first bite my husband suggested that I should have arranged for some good red wine to compliment such exquisite food.:-)

The only thing I missed was the authentic smokeyness of tandoori chicken.

I just enjoyed the experience and it was a never before meal I had ,but I would like to experience it again...maybe just for some special occasions but definitely again.

Monday, October 12, 2009

After Massakkali.................I am an Anarkali fan

Hi There!

I just loved the song massakkali....but hey I heard/read/searched for the best Butter chicken....found the details for the classiest butter chicken-ANARKALI BUTTER CHICKEN............check out their website www.anaarkali.in

I am impressed ...yes really impressed that somebody had the guts to use ingredients from all over the world to create a yummy butter chicken....and also have the guts to market and sell it at Rs.6000/- for two portions...Hats off to Padma and Bharat-The software professionals turned chef entrepreneurs.

Best of luck to both of you....and waiting for Anaarkali Butter Chicken at Noida.

Wednesday, September 30, 2009

Navratri Recipes

Hey! I know it is late very late to post navratri recipes now.But want to share two new dishes I created this Navratri.I usually don't bother with too much cooking during fasting,usually raw food for me...but this time was really special..my hubby, who has never fasted in life!!,also expressed his desire to fast during this auspicious time.His aim was to DETOX which we did .I will upload the detox cum navratri diet chart before the next navratri.

Navratri is the perfect time of the year to detox as the weather is about to change.You need to cleanse your body as per the season coming ahead to enjoy the nature's goodness showered during this particular time of the year---read groundnuts,chikkis & gajjaks,Alu-gobhi-mooli parathas(with dollops of butter..yummy),Pinnis ,Besan sheera for breakfast on chilly mornings....OK OK all this is not natural...but inpired by the season's bounty:-).

During the beginning and the end of the diet food tends to be slightly normalish so that the transition from diet food to normal food is smooth.During Navratri ,as per the notions one is supposed to have only one salted meal and that too without grainspulses--oinion-garlic etc etc.I came up with two phalahari(cereal free)complete Indian popular meals:

1.Malai Kofta with Sighara and Mooli Roti----Yes you read it right.Good old malai Kofta in navratri Fasting or should I say Feasting;-)
2. Kadhi Chawal.Yes I can't live without my weekly(Thursday)dose of Spicy Kadhi Pakora wiith hot fluffy rice.

This Time only Pictures...recipes later.Take Care