Thai Mushroom Sandwhich

Category : Bites and Snack

Ingredients (Serving for 2)

Sliced mushroom : 1 can
Onion : 1 Large, finely chopped

Garlic : 2-3 cloves, finely chopped

Green Chilli : 1-2, finely chopped

Salt : to taste

Pepper or white pepper : to taste

Red chilli : to taste

Thai chilli sauce : 3 tbsp

Soy Sauce : 1 tbsp

Oil : 2 tbsp
Bread : of your choice

Method

• Empty mushroom can, wash and drain to remove all water, slice it again into thin long pieces.
  
• Heat oil in nonstick or flat pan.
  
• Add onions, chili, garlic and saute. Once done, Add salt and pepper.
  
• Add mushroom and cook until it turns brown.
  
• Add red chili and cook for 1 min.
  
• Turn off the heat and add the thai chilli sauce and soy sauce and mix well.

Now toast bread (medium) and add this mixture between 2 slices.

You may also add the mixture between 2 slices of bread and grill it.

Tip

To make more of this stuffing add capsicum (thinly long sliced) and cook with mushroom.

Cinnamon Ice Coffee

Category: Drinks

Ingredients (Serving for 2)
3/4 cup milk
1 tbsp chocolate ice cream
1 tbsp vanilla ice cream
1/2 tsp cinnamon
1/2 tsp coffee powder
sugar as needed (just ice cream may make it sweet enough)
1/2 tsp coffee crushed ice (optional)
1/2 tsp grated chocolate (optional)

Method

• Place all ingredients in a blender container. Process until smooth and frothy.

• Serve over crushed ice & top with little ice cream of choice and cinnamon powder & grated chocolate (for aroma)

Masale Wale Gatte

Gatte is a typical Rajasthani dish made with buttermilk/curd. Here is a variation of the dish since I like all things spicy ;)

Category: Main Dish
Ingredients (Serving for 2)

For the Gatte

Chickpea Flour (besan) : 1 cup
Chilli Powder (mirchi) : 1 tsp
Coriander (dhaniya powder) : 1 tsp
Turmeric (haldi) : a pinch
Asafoetida (heeng) : a pinch
salt to taste
Oil : 2 tbsp
Buttermilk (Lassi) or Yoghurt : 2 to 3 tbsp

For the gravy

Onion (large) : 1
Tomato (large) : 1
Garlic (cloves) : 2
Ginger : 1 inch piece
Green Chilli : 2 - 3
Cumin Seeds (Jeera) : 1 tsp
Coriander (dhaniya powder) : 2 tsp
Chilli Powder (mirchi) : 1 1/2 tsp
Turmeric (haldi) : 1/2 tsp
Tomato Paste : 1 tbsp
Garam Masala : 1 tsp
Fresh Coriander finely chopped
Salt to taste
Oil : 2 tbsp

Method

• Mix the flour and all spices together. Now add buttermilk/ yoghurt (1 tbsp at a time) to knead into a tough dough. It should be easy to roll into thick 1 inch rope like pieces and keep aside.


• Boil about 2 cups of water in a pan. Put the dough pieces into the water carefully. Let this cook for 15-20 minutes (until the pieces rise to the top).


• Remove from water and cool gatte. Once cool, cut into small pieces.


• Keep the water aside to use later in the gravy.

For the gravy,

• Heat Oil in a pan. Add cumin seeds.


• Once it sputters, add finely chopped onion, ginger, garlic, green chilli. Fry until the onion browns.


• Add the dry spices (coriander, chilli, turmeric, salt) and cook for 30 seconds. Now add finely chopped tomato, garlic and let it cook, until the oil separates. Add tomato paste.


• Add the water used to boil gatte slowly to make a thick gravy (or as per your preference).


• Once done, add the gatte pieces and cook for another 5 minutes.


• Add garam masala and chopped coriander and serve hot with parathas/rotis.

Tips

If you have some gatte leftover, here's a quick one. Just arrange freshly cooked rice and gatte in layers in an oven-proof. Bake for about 5 minutes and serve hot with raita.

[Pictures to follow when I prepare this dish again]

Spicy Chana

If you are in a hurry and need to cook up something quick and easy, this recipe is just right.

Category: Main Course
Ingredients (Serving for 2)

Chick Peas : 1 can
Cumin Seeds (Jeera) : 1 tsp
Corainder Powder (dhaniya) : 2 tsp
Chili Powder (mirchi) : 1 tsp
Turmeric Powder (haldi) : 1/2 tsp
Garam Masala Powder : 1 tsp
Chana Masala Powder : 2 tsp
Salt to taste
Fresh coriander leaves : finely chopped
Water : 1/2 cup
Oil : 2 tbsp

Method

• Wash and drain a can of chick peas.
• Put chick peas into a bowl and add coriander, turmeric, chili powder and salt.
• Heat the oil in a pan. Add cumin and wait for it to sputter.
• Add the chick peas with the masala.Cook for about 2-3 minutes. Add the chana masala powder.
• Add a little water and cook for another 5-6 minutes, which will become a thick gravy.
• Once cooked, mash some of the chanas so the dish has a good consistency.
• Add garam masala and some finely chopped coriander leaves just before serving.
• Serve hot with Buns (for the quick dish) or puris for a heavy lunch. A side dish that goes well here is Boondi Raita.

Spicy Chana

Boondi Raita

Macaroni Capsicum Salad

A greens salad to accompany sandwhiches at dinnertime.

Category: Salads
Ingredients (Serving for 4)

Macaroni (suggestions below) : 1 cup (when uncooked)
Capsicum : 1/2 medium sized
Cucumber : 1 medium sized
Geen Olives : 1/4 cup, sliced
Black Olives : 1/4 cup, sliced
Olive oil : 1 tbsp
Vinegar : 1 tbsp
Pepper powder: 1/2 tsp
Salt to taste


Method

• Boil water and prepare macaroni as per instructions on the packet. The macaroni should be completely cooked as there is no further cooking involved.
• Wash, deseed and chop capsicum into 1/2 inch square pieces.
• Wash and chop cucumber into medium sized pieces. You may peel the cucumber, if preferred.
• Toss together, macaroni, capsicum, cucumber, olives in salad bowl.
• Add olive oil, vinegar (or optional dressings) along with salt and pepper.
• Chill and serve.

Tips:

• Suggested Pasta types: Ditali/ Ditalini or Chifferi Rigati (or any other small pasta)
• Avoid salt in salads if you can for a fresher taste
• Add Italian Dressing (1 tbsp) and Ranch Dressing (1 tbsp) if these are at hand and leave out olive oil and vinegar.
• For corn lovers, like me, add half a can of corn kernels (washed and drained) to this salad
• You may experiment with the quantity of vegetables and spices as per you taste -- after all it's your dish!

Pasta Chifferi Rigati

Pasta Ditali/ Ditalini

[Salad picture to follow when I prepare this dish again]

Aloo Corn Tikki (Potato Corn Patties)

Looking for a quick tikki/ cutlet without the hassle -- this dish does the trick!

Category: Bites and Snacks
Ingredients (Serving for 4)

Potatoes: 3 medium sized
Corn kernels : 1 can
Capsicum : 1 medium sized
Onion : 1 medium sized
Ginger : 1 inch piece
Garlic : 4-6 cloves
Green Chilli : 2-3
Fresh coriander : 1/4 cup, leaves chopped finely
White Bread slices: 8
Cornstarch: 2 tbsp
Soy sauce 1/2 tbsp (optional)
White pepper powder: 1/2 tsp
Ajinomoto: 1/4 tsp
Bread crumbs: 1/2 cup
Salt to taste
Oil to deep fry

Method

• Boil potatoes in a pressure cooker (or suffcient water). Once cool, drain, peel and grate potato.(I find this gives better results than mashing them with the other ingredients for this recipe).
• Drain, thoroughly wash corn kernels. Wash, halve, deseed and finely chop capsicum. Peel, wash and finely chop onion.
• Peel, wash and chop ginger, garlic and green chilis finely. Remove.Trim, wash and finely chop coriander leaves.
• Take the grated potato. Add the corn, capsicum, onion, ginger, garlic, green chillies & coriander leaves. Now add in the cornstarch, pepper powder, ajinomoto and salt (plus soya sauce if you choose) and mix thoroughly.
• Cut off the sides from the bread and tear into smaller pieces (about an inch size). Add to the potato mixture and knead into a semi-hard dough. Break off dough into small pieces and shape into flat rounds. Roll in breadcrumbs, press lightly and keep aside.
• Heat sufficient oil in a wok. Take tikki and and deep fry the prepared peices for two to three mintues, or until crisp and golden brown in color, turning occasioanlly.Remove, drain onto an absorbent kitchen towel.
• Serve hot with Mint Chutney or Ketchup.

Tips:

• Try to drain as much water as you from the corn & capsicum possible before adding to potato mixture as this makes it easier to keep tikkis in shape.
• The bread absorbs extra moisture and prevents tikki from breaking while frying. You may add more bread slices than the recipe if you feel the dough is loose.
• You may serve with bread slices for a more filling dinner.

[Pictures to follow when I prepare this dish again]