Chicken Keema Omelette

I was brainstorming for ideas when I had some left over minced chicken filling from another recipe. I thought I could fill them in pastry sheets and fry but then the leftover is not much to make enough of those rolls or whatever I was planning. So when I had to make breakfast for an important person, this idea struck me so I came up with this omelette. But later I googled and learned some interesting recipes too. But this recipe is my own with added twist. The person who had this is a food critic and gave positive feed back. So here you go, a happy me presenting an 'egg'otic dish.
You can make the filling ahead and use for breakfast but I suggest you to fry the celery and pepper to be added just before preparing the omelette to keep the crunch.

INGREDIENTS :
Makes 2 serving

Step 1:
1 Chicken breast (4oz or 1/2lb)
1 Onion finely chopped
1 Small tomato chopped
2 Green chilies chopped
1 Tsp ginger garlic paste
1/4 Tsp turmeric powder
1/2 Tsp red chili powder
1/2 Tsp black pepper powder
1/2 Tsp fennel powder
1/4 Tsp garam masala powder
Salt to taste
2+1 Tbsp olive oil
Step 2:
1 Celery stick
1/4 Small red bell pepper
1 Tsp sriracha sauce
Step 3:
4 Large eggs
1/8 Tsp salt
1/4 Tsp black pepper powder

METHOD :
Clean and cut the chicken breast into small cubes. Pat dry extra water. Mince them in a food processor and keep aside.
Place a pan in a stove over medium heat  and pour 2 Tbsp oil. Add the onion and saute until transparent. To this add the ginger garlic paste and try until raw smell is gone. Then goes green chilies and tomato with a pinch of salt. Salt helps tomato wilt soon. Then add all the spice powders along with a pinch of salt and fry for a couple of minutes. When everything comes together add the minced chicken and fry for a minute or two and add a tablespoon of water, close the pan and let it cook. Once the chicken gets cooked, open the lid and fry completely to let any liquid dry out.
In another pan add few drops of oil and saute the celery and bell pepper along with sriracha sauce.
Do not let these veggies get completely cooked, they should be barely sauteed and have a bite to them.
Mix this to the cooked mince mix.
To make omlette:
Beat the eggs with salt and pepper until frothy. Place a pan in the stove with low medium flame and add a tsp of oil and pour half the egg. Keep moving the egg with a spatula as we do for scrambled eggs but do not break them. When egg is half done , spoon in half the minced chicken filling on one side, fold in the other half of egg. Cook until egg is well done.
Chicken keema omlette is ready and be served with any chili sauce.

Grand-mom's Banana Pancakes

Grand-mom's banana pancakes are something I have been having since I can remember. My grand-mom and mom used to make them as snack. It's one of my kids favorite from their grand mother's kitchen except that they love to have for breakfast. A quick, easy and at the same time healthy dish which comes in handy. Mostly I make this to use up the well ripened bananas. It tastes even better when the batter can be made ahead and refrigerated, stays good for a couple of days. 

INGREDIENTS :

Makes 8 pancakes
1 Cup whole wheat flour
1/2 Cup sooji (white broken wheat)
3/4 Tsp baking powder
1/4 Tsp salt
2 Cardamoms powdered
1 Tbsp brown sugar
2 Ripe bananas
1 Egg
1 Cup warm water
1/4 Cup clarified butter (ghee) 

METHOD :

Whisk together the dry ingredients in a mixing bowl. In another bowl beat egg and sugar until combined. Add the sliced bananas and mash them.
Combine the flour mix in to the egg, banana mash and add the warm water as required to make the batter into pouring consistency.
Heat a pan over medium heat and add 1/4 tsp ghee, pour a spoonful of batter and spread it thin. Let it cook for about two minutes or until that side is slightly browned.
Sprinkle few drops of ghee on top and flip it over and let it cook for about a minute or two or until its cooked and slightly browned.
Serve with ghee or brown butter on top.

Kaima Idli

Kaima idli is one of the specialty dish in vegetarian restaurants. The last time I had it at the restaurant was not that great. So tried reproducing it at home. Most of the recipes called for deep fried idlis. Because I make them for dinner I prefer the dish to be made with less oil. So I baked them and that didn't alter the taste. If you prefer deep frying its fine too and as the idlis are frozen, they don't usually break or absorb much oil. You can deep fry the chopped frozen idlis until golden brown. This can be served as packed lunch recipe or snack for kids. Either use left-over idlis or make them ahead and freeze.

INGREDIENTS :
Serves 2

8 Frozen idlis
3 Tbsp oil
1 Sprig curry leaf
1/2 Tsp fennel seeds
1/2 " Cinnamon stick
1 Green cardamom
2 Cloves
1 Big onion
1 Tsp ginger garlic paste
2 Small tomato
2 Green chilies
1/2 Small green bell pepper
1/2 Small red bell pepper
1/4 Cup green peas
1/4 Tsp turmeric powder
1/2 Tsp chili powder
1/2 Tsp fennel powder
1 Tsp sambar powder
1 Tsp tomato paste
1 Tbsp tomato ketchup
2 Tbsp chopped coriander leaves (optional)
Salt to taste

METHOD :

Cut the steamed idlis into small cubes and freeze them. When ready to make kaima idlis Preheat oven to 425 degrees F. Take the idli cubes and sprinkle 1tbsp oil all over, line them in a baking sheet and bake for about 20 minutes, 10 minutes on each side or until golden brown. Take care not to burn them.
Chop all the vegetables.
In a deep frying pan placed at medium heat, add the remaining 2 tbsp oil and fry the whole fennel seeds and curry leaves for 30 seconds. Then add the cinnamon, cardamom and cloves fry briefly and then chopped onion and saute until transparent and then add the ginger garlic paste and fry until raw smell is gone.
Then add the tomato paste, fry for a minute and then add chopped tomatoes along with some salt. Let the tomatoes cook and wilt.
At this point add the chopped bell peppers and peas. Mix and let cook for a minute or two.
Now add the spice powders and blend them well. To this add the tomato ketchup and mix well, check for salt and adjust seasoning according to your taste.
Add the baked idli to this and toss to coat completely.
Add 3/4 cup warm water increase heat and mix everything thoroughly until all water is absorbed.
Serve hot garnished with chopped coriander leaves.

Chicken Tikka

There are  lot of chicken tikka recipes out there. This recipe is really a flavorful one and the texture is soft and juicy. Got the idea from a friend who is an excellent cook. The chicken can be marinated over the night or few hours in the fridge. You can freeze up to a week but completely thaw and adjust salt before baking. These tikkas can be cooked in a grill or over stove-top too.  Tikkas are best cooked at high temperatures, so 425-450 F is essential depending on your oven. I have made countless times and this recipe has never let me down. You can also use store bought tikka masala (just replace the spice powders given in the recipe) but add other ingredients given here and follow this method. The lighting wasn't really good that the picture didn't come out good. Will update picture when possible.

INGREDIENTS :

1 Medium whole chicken
1 Lemon for serving
Extra oil for basting

Marinade:
1 Tbsp ginger garlic paste
2 Tbsp yogurt
1 Tbsp lemon juice
2 Tsp red chili powder
1 Tsp fennel powder
1 Tsp garam masala powder
1/2 Tsp black pepper powder
1/2 Cup chopped coriander leaves
1 Tblsp olive oil
Salt to taste
 

METHOD :

Pre-heat oven to 425 degrees F.
 Clean and cut the chicken into medium sized pieces or 12 equal sized pieces. In a chopper mix together all the ingredients given under the marinade.
Pat dry the chicken pieces and poke them with a fork. This helps the chicken pieces absorb and get  well soaked in the marinade.
Coat the chicken pieces with the marinade and leave it for at least 30 minutes.
Arrange the chicken pieces in a cookie sheet lined with aluminum foil  and bake for about 20 minutes, 10 minutes on each side basting with olive oil in between.
Serve with sliced lemon wedges.

Memoni Biryani

Memoni biryani is a spicy biryani made with lamb. It's a recipe belonging to memons of Sindh from India or Pakistan. Very aromatic and spicy, one of the best kind you would ask for. In this recipe I have given the original spice mix which goes in the biryani but if you don't want to gather all of them you can use store bought memoni biryani mix too. The fried onions in the recipe is a must. I used goat meat here but if you like lamb try with lamb meat. Chicken can be used but the flavor cannot be guaranteed. Soaking the rice is really essential too. Try out this recipe and I'm sure you will fall in love with this. And don't forget to leave your feedback.
 

INGREDIENTS :
Serves 4

For the rice:
2 Cups basmati rice
8 Cups water
1" Cinnamon
2 Cardamoms
2 Cloves
1 Tbsp lemon juice
1 Tbsp ghee/clarified butter
Salt to taste

For the curry:
1 Lb goat meat
1 Big potato
2 Big onion
2 Medium tomatoes
5 Green chilles
2 Tbsp ginger garlic paste
2 Tbsp lemon juice
1/4 Cup yogurt
2 Tbsp memoni biryani masala (Recipe follows)
2 Tblsp rose water
1/2 Tsp saffron
1 Cup fried onion (2 medium sized onion thinly sliced and fried golden)
4 Tbsp oil
Salt to taste

Memoni biryani masala :
1/2 Tbsp red chili powder
1/2 Tbsp coriander powder
1/2 Tsp turmeric powder
1/2 Tsp pepper powder
1/2 Tsp all spice powder
1/8 Tsp nutmeg powder
1/8 Tsp mace powder
1/8 Tsp dill seed (optional)
2 Green cardamom crushed
1 Black cardamom crushed
1/2 Tsp screw pine (/kewra) essence

METHOD :

Clean and soak the basmati rice in water for at least 30 minutes.
Heat a deep frying pan or pressure cooker over medium flame. Add oil and when warm  add thinly sliced onions. Saute them until transparent. Add split green chilies.
Add in the ginger garlic paste and fry until raw smell is gone.
Then goes in the yogurt and mix well. At this point add the cleaned meat and give it a stir until everything is mixed together. Add the lemon juice and the biryani masala. Fry well for two minutes.
Now add the cubed potatoes.
Throw in the tomatoes and check salt and add more if needed.
If using the pan close lid and cook in medium flame for 30mins stirring in between and adding water as needed.
If using pressure cooker, add about 1/2 cup water mix everything together and close the cooker. Cook until two whistles, then reduce flame and cook for 10mins. Switch-off stove and wait until pressure is down and open the lid.
In the meantime bring the 8 cups water in a big pot. Add the cinnamon, cardamom, clove, ghee, lemon juice and salt. When water comes to a rolling boil add the soaked and drained rice, give it a stir when the rice starts boiling, set timer for 5mins. When timer is done, switch-off the stove and strain just the water. The rice will be cooked through but looks like soaked rice. When you eat you don't get the bite of raw rice in the center. This is the right time otherwise when biryani is done it might feel as if the rice is overcooked.
You can finish off the biryani over the stove or in the oven.
If doing it in stove layer the curry on the bottom of a wide pan and top with cooked rice, sprinkle saffron soaked in rose water, layer with fried onion. Close the pan and keep over an iron tava over medium low heat for 30mins. Keep some kind of weight over the lid to secure the steam.
Pre heat oven to 400 degrees F. Layer a deep oven proof pan with the cooked meat masala. Spread the rice over the curry. Pour the saffron soaked in rose water on top and garnish with fried onion.
Tightly close with the lid and bake for about 20mins.
Reduce oven temp. to 350 F and bake for about 20 more minutes more.
Mix the rice and meat before serving.

Carrot Sour Cream Pachadi/Chutney

I usually make a carrot salad to go as a side for most non vegetarian dishes. Came up with this idea to make my kid savour spicy biryani. This pachadi can also be had along with ghee rice and chicken kabob which completes a meal or as a side dish for chapathi or any one pot rice dish for  those lazy days.

INGREDIENTS :

1 Big carrot or 1 Cup grated carrot
1 Green chilly
1 Inch piece ginger
4 Mint leaves (optional)
2 Tbsp sour cream
1 Tbsp mayonnaise
1 Tsp sriracha sauce
1/6 Tsp black pepper powder
Salt to tatse

METHOD :

Clean and peel the skin from carrot and finely grate it. Along with the carrot, grate ginger and finely chop green chilly and mint leaves. Mix together with sour cream, mayo and the sriracha sauce. Add salt and pepper powder. Adjust the consistency with little water if the pachadi is too thick and check the seasoning and add more salt and pepper if needed according to your.

Chocolate Fudge Cookies

Cookies are always kids favorite. Thought of making them bit healthy and stumped up on this recipe of a blogger. The wheat flour seemed hopeful. The recipe calls for refrigeration which is really important because it helps the wheat flour from dying out so makes the texture of the cookie soft rather than dry and cracked.

INGREDIENTS :

Makes 12 Cookies
1 Cup whole wheat flour
1/4 Cup cocoa powder
1 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
1/2 Cup room temperature butter
1/2 Cup sugar
1/4 Cup brown sugar
1 Egg
1 Tsp vanilla extract (essence)

METHOD :

In a bowl whisk together flour, cocoa powder, baking soda and salt.
Let 1/4 butter soften at room temperature and melt the other 1/4 cup butter. Then let it cool down and thicken a bit.
In an electric beater or a stand mixer beat both the butter and both sugars until fluffy. Add the egg and vanilla extract. Now add the flour mixture and combine everything together at low speed. Then mix the chocolate chips.
Cover the dough and let it rest in the refrigerator for about 30 minutes.
Pre-heat oven to 350 degrees F.
Prepare a sheet pan by lining with parchment or silpat.
Roll the chilled dough into equal sized balls and place them in the sheet pan two inches apart. Bake for 8 minutes or a minute or two more, depending on the oven and how cold the dough is.
The cookies puff up and soft to touch.
Allow to cool down completely and store in air tight containers.

Fruit Cake Cookies

When I was thinking of an unusual and unique cookie, I stumped into this recipe. The recipe sounded interesting and seemed healthy too. So thought of giving it a try. Believe me, its absolutely delicious! Because I was trying it for the first time, I used all purpose flour but I'm thinking of changing the quantity of all purpose flour into half all purpose and half wheat and reduce the amount of sugar because the sweetness from the fruits itself is good enough to make it more of a healthy version. Also, I will add lemon rind while soaking the dried fruits. Go ahead and play around with the dried fruits also. But anyways, the end product would be an amazing cookie.

INGREDIENTS :
Makes : 30 Cookies

11/2 Cups chopped dried figs
3/4 Cups + 2 Tbsp raisins
3/8 Cups chopped cherries
3/8 Cups chopped dried apricots
1/2 Cup chopped walnuts
1/2 Tbsp honey
1/2 Tbsp lemon juice
A pinch of salt

8 Tbsp butter at room temperature
1/4 Tsp powdered cloves
1/4 Cup sugar
1/6 Cup light brown sugar (a little less than 3 tbsp)
1/2 an egg (beat an egg and use half of it)
11/6 Cups flour (APF)
1/4 Tsp salt

METHOD :

Pre-prep :
Coarsely chop all the dried fruits except raisins and the walnut. Combine everything together all with honey, lemon juice and a pinch of salt. Cover the bowl and allow to sit in the kitchen counter overnight at room temperature.
To make cookie dough:
Cream the butter along with powdered clove, sugar and brown sugar until smooth in a electric or stand mixer with paddle attachment at medium speed. Reduce the speed to low and incorporate the egg. Slowly add the flour and salt..the mixer still at low speed just until combined.
Then add the fruit and nut mix with any liquid in there and let it mix together.
Take the dough in a parchment paper and roll into a log of 11/2 inch thick, cover in the same paper and refrigerate at least five hours or overnight, the log has to be firm.

Baking :
Preheat oven to 350 degrees F.
Line a baking sheet with silpat or use ungreased pans.
Cut the logs into 1/2" thick slices and place them 1/2 inch apart.
Bake for 16 mins or until lightly golden.

P.S: Recipe adapted from Ina's.
You can very well freeze the cookie dough for later use too. Cover the dough log covered in parchment with plastic wrap and before baking keep at room temperature for 10mins.
This frozen log might need a couple more of baking time.

Quick Cheese Drop Biscuits

Even for a passionate cook some days are really bad, thinking about what to cook, for some weekend breakfast or weekday dinner. This recipe is like a life saver, easy to put together and can be served with a simple soup for breakfast or a salad and gravy on the side, on nights. The ingredient list is also very limited. The biscuits are really good with soft centers and crispy outside. You can play around with the mix-ins too.
Always keep the butter really cold, because it helps with the crispiness of the biscuits. You can also mix the dough and leave it in the freezer for 10 to 15 mins before baking if you think the mix got heated up in the processor.
Please try these biscuits and leave your comments. Hope you might like it.

INGREDIENTS :

Makes : 10 biscuits
11/2 Cup all purpose flour
1/2 Cup cold butter (1stick/8Tblsp)
2 Tsp baking powder
1/2 Cup shredded cheddar cheese
1 Tbsp dried parsley flakes
1 Tsp salt
3/4 Cup milk

METHOD :

Preheat oven to 400 deg F. Grease a baking sheet with butter or non stick spray.
In a large mixing bowl whisk together flour, baking powder and salt.
Cut the cold butter into 1/4 inch pieces and toss them into the flour mixture. Blend this mixture
into the food processor and pulse few times to form a coarse meal. Alternatively, using fingers or pastry blender, rub or cut butter into flour to get the meal texture.
Transfer this flour into the mixing bowl, add the cheese and the parsley flakes, mix and then add the
milk and stir with fork until it just comes together into a sticky mixture.
Using a 1/4 cup size measuring cup scoop the dough and place onto prepared baking sheet equally spaced between each mount.
Bake for about 18 to 20 minutes or until the biscuits are slightly golden brown.
Let cool slightly and serve warm with gravy.

Creamy Corn Chowder

Corn chowder is one of those hearty soups that are perfect meals by themselves. The first time I had chowder was during a hospital stay. I couldn't eat meat or eggs so I asked for something vegetarian. My first ever conversation with this wonder soup went something like "oh,yeah..what..what is this?"... didn't look like a soup because it was not that liquidy. Did they bring me some gravy? It was thick and cheesy and really...should I risk myself to have this? But believe me, I was super hungry, had no options and no one was with me so I thought it was ok and anyways I was in hospital. So I decided to go ahead and have it. The first spoon was a hesitant one then it was like what?..ok..not bad and then I almost finished half the bowl though without conviction.
After a long time, I remembered about this dish and thought of trying it at home. And then everyone fell in love and this became a winter night staple.
Believe me even if you are a poor eater you will instantly like this. With the side of a garlic bread or some biscuits its a whole meal by itself and if your kids are picky with vegetables this is an easy way to sneak in their share. In that case, mash up the whole soup so they won't have to hesitate with the bite of vegetables.
Creamy cheesy corn chowder is a must try recipe and one to save and savor.

INGREDIENTS:
Makes 5 Servings

1 Medium yellow onion
2 Celery sticks
2 Small carrots
1 Small red bell pepper
2 Lb fresh corn kernels (or)
3 Cans cream of corn
4 Cups chicken stock
1/4 Tsp thyme
1 Cup heavy cream
2 Cup shredded cheddar
1 Cup shredded mozzarella
2 Tblsp all purpose flour
4 Tblsp butter/ 2 Tblsp olive oil
1 Tblsp black pepper powder
Salt to taste
2 Tblsp chopped spring onion (or) chives (for garnish optional)

METHOD :

 Chop the onions and  all the given vegetables into 1" cubes. Melt butter in a soup pot over medium heat. Saute onions until transparent. Then add the carrots and bell pepper cook until tender. Add the corn (if using fresh).
When the vegetables are tender sprinkle the all purpose flour and fry and let it cook for few minutes.
If using canned cream of corn, add at this moment.
Slowly pour in the chicken broth and mix everything together and close the pot and cook for 10mins on medium flame.
At this point take more than half the amount cooked vegetables and make puree in a blender or food processor and pour back to the remaining vegetables in the pot.
Add the thyme, pepper powder and salt.
Again simmer for about 15 mins.
Now add the heavy cream and let the mixture heat through.
Check and adjust the seasoning at this point.
Add the shredded cheese and stir until dissolved.
Serve on bowls and add garnish if preferred.

Chai Pops/ Kulfi

If you love tea, you will definitely like these chai pops/ kulfi. With the richness from the dairy and the taste and flavor of tea along with the hint of spice these are one awesome treat. Just sit down with your favorite read and instead of your hot tea indulge in to these cold treats.

INGREDIENTS :

1 Cup evaporated milk
2 Tsp tea powder
2 Tsp sugar
1 Inch fresh ginger
2 Green cardamoms
4 Pod cloves
2/3 Cup heavy cream
11/4 Cup condensed milk
1 Tblsp chopped pistachios.

METHOD :

    Heat the evaporated milk over medium heat in a sauce pan. Pound together fresh ginger, green cardamoms and the cloves. When bubbles start appearing on the sides of the pan add the tea powder and sugar. Mix well and add the ginger and spice mix.  Once the milk starts simmering, turn off the stove and close the pan and let it sit for 15mins.
Strain this tea into another bowl and whisk in the heavy cream and condensed milk and mix in the chopped pistachios.
Pour this mixture into ice pop molds and freeze for at least two hours or until set.
You can loosen the ice pop out of the mold by running under hot water.
P.S: If you don't have molds, just pour them into any cups or bowls, cover them with aluminum foil and insert the pop sticks through a slit on the top.