Stuffed Cheese Garlic Butter Croissants

 This is one of the easiest and quickest recipe to make. I had lots of string cheese I had bought for my kid's snack because she asked for it and all of a sudden her interest ceased and I was left with no choice other than exploring ideas to make use of it. Came up with this stuffed cheese stick croissants
which are quick to make and can be had for breakfast, brunch or as a snack. If you have kids or you love cheese, try this out and I'm sure its going to make you happy.

INGREDIENTS :

1 Pack of 8 frozen crescent roll
2 Tblsp melted butter
1 Tblsp oilve oil
1/2 Tsp garlic salt
1/2 Tsp papprika
1/4 Tsp dried basil leaves
1/4 Tsp dried oregano
4 Sticks string cheese

                         

METHOD :

Pre heat oven to 400 degrees farenheit. Line a cookie sheet with aluminum foil.
Cut the cheese stick in to two halves so you have 8 pieces of cheese.
Melt butter in a small bowl. Add the olive oil and the remaining seasoning ingredients.
Open the crescent rolls and separate them. Place a piece of cheese at the wide end and roll them like a crescent. Keep them on the prepared baking sheet. Repeat this with all the crescent rolls.
Place them on the baking sheet and brush each one of them with the butter mixture.
Bake for about 12 minutes oe until golden brown. Serve when hot.

Persimmon Pumpkin Pie

My blog turns four today. I haven't blogged in a while but have been thinking of doing it for quite sometime. Finally today is the day I think. What day could be better than a birthday, right?
This is one of the keeper recipes from a favorite chef.
Mostly I do this for Thanksgiving dinner. My family doesn't really like plain pumpkin pie, so adding persimmon gives added body and flavor to the pie. Also this is a very light dessert after that heavy meal. You might need three to four persimmons but again the quantity depends on the size too.
So here I'm celebrating Spicecraft's birthday with Persimmon Pumpkin Pie. Hope you will all enjoy making and eating this as much as I did.

INGREDIENTS :

Crust:

1 Readymade pie crust
3 Tblsp Apricot preserve

Filling:

1 C Persimmon pulp
1 C Pumpkin puree
1/2 C Sugar
4  Eggs
1/3 C Heavy cream
1/3 C Mascarpone cheese
2 Tblsp Butter
1 Tblsp Corn starch
1 Tsp Cinnamon powder
1 Tsp Vanilla essence
1/8 Tsp Salt

METHOD :

 Preheat oven to 350 degrees Fahrenheit. Check if the pie crust needs pre baking, if yes do it according to package instructions. Brush the surface of the crust with the apricot preserve.
In a food processor beat the eggs along with sugar until sugar dissolves completely. Then add the remaining ingredients and blend until smooth.
Pour this filling into the prepared crust.
Bake the pie for about 30 to 35 minutes until cracks appear around the edges and the center will be jiggly but set. Don't worry it will finish up setting while cooling.
Cool the pie on the rack.
Cut into wedges and serve with either sliced persimmons (my personal preference), powdered sugar dusted on top or unsweetened whipped cream.

Chicken Malai Tawa Kabab

Chicken and cream, the combination is always a win-win. And who don't like chicken malai (cream) kabab? When I'm in a hurry but still don't like to compromise on menu I look for alternate ways to cook the dish which won't compromise on the taste.
  Most of the time I think ahead of the menu I would be making but sometimes it gets to nowhere. So at the neck of the hour I will be looking for ways to make a recipe, which would be easy breezy to make but won't alter the taste.
This recipe popped up at one such moment. Both bone in and boneless pieces of chicken can be used to make these kabobs.   

INGREDIENTS :
 Makes 5 Servings

1Lb chicken cubes (boneless preferred)
4 Green chilies
2 Tblsp coriander leaves
1 Tblsp ginger garlic paste
1 Tsp vinegar  2 Tblsp lemon juice
1/2 Cup sour cream
1 Tblsp corn flour
1 Tsp black pepper powder
1/2 Tsp white pepper powder
1/2 Tsp garam masala powder
1/2 Tsp salt
1 Tblsp melted butter

2 Tblsp oil for frying
5 Small metal or wooden skewers (optional)

METHOD :

Clean and cut the chicken into small pieces.
Make a coarse paste of the green chilies and coriander leaves.
In a mixing bowl, along with this paste add all the other ingredients except butter and mix well. Add the chicken pieces to the marinade and keep aside for at least 20 minutes.
When ready to fry, add the melted butter to the marinated chicken and mix well. Check for salt and add more if needed.
Skew the chicken pieces into skewers. (You can also skip this and do individually)
In a flat frying pan add a tablespoon of oil and shallow fry the chicken pieces until cooked through.
Do not let them fry until crisp. The chicken pieces have to be cooked on both sides and let it char evenly on all the sides, which is optional too.
Serve hot with chili sauce.

Sausage Stuffed Garlic Crescents

When you have a kid fasting at home, then you know how hard it is to wake and make them eat for suhoor (pre-dawn meal). So the food served has to be something that would motivate them to get up and eat. These sausage stuffed garlic crescents will help you a lot with that task. It is super easy to make that you can let them do this with a little help and keep them busy too. So go for it and make your suhoor a breezy experience for you and your fasting kid.

P.S: Didn't have much time to take a proper picture, this is one shot when the crescents were still in the oven. Will update soon.

INGREDIENTS :

1 Pack of 8 frozen crescent roll
2 Tblsp melted butter
1 Tblsp oilve oil
1/2 Tsp garlic salt
1/4 Tsp onion powder
1/2 Tsp black pepper powder
1/4 Tsp dried basil leaves
1/4 Tsp dried rosemary
4 Sticks sausages

METHOD :

Pre heat oven to 400 degrees F. Line a cookie sheet with aluminum foil.
Cut the sausage into two halves so you have 8 pieces.
Melt butter in a small bowl. Add the olive oil and the remaining seasoning ingredients.
Open the frozen crescent roll pack and separate the dough.
Place a piece of sausage at the wide end and roll them like a crescent. Keep them on the prepared baking sheet.
Repeat this with all the crescent rolls.
Place them on the baking sheet and brush each one of them with the olive oil mixture.
Bake for about 12 minutes or until golden brown. Serve when hot.

Note:
You can bake them the night ahead and warm in a microwave or toaster oven if you want them crispier.
Or you can also roll the crescent rolls, refrigerate and bake right before serving.

Kale Fritters/ Keerai Vadai

Last time I was in my hometown I had these keerai vadai. When we stopped for some coffee at this new Cafe and asked about the snacks there, the staff suggested these. That is the first time we were having keerai vadai and my family really liked them. They were big, crunchy and had a good quantity of leaves in them as if they were just made to use the leaves but and were really crisp to every bite.  Coming back whenever my family talks about the food we tried back home this vadai was talked about too.
I had always wanted to try making them but never found the time or occasion. So when I was planning on  making lentil fritters for Iftar yesterday these popped up in my mind and thought of making them. Usually I try to incorporate as much vegetables as possible to our diet, because it's really hard to do it during fasting. Kids always prefer to have something fried and meaty for Iftar and mostly that is the only complete meal of the day.
Why Kale here because I had fresh frozen kale and wanted to try using them in this recipe. Usually baked kale leaves are an awesome treat to snack on and satisfy the health freak in you. So I was pretty sure using kale in this recipe will turn out good and they did, yahoo!
Kale has this thick texture, so if you are using fresh leaves chop them fine in food processor/dry grinder. You can also use spinach or fenugreek (methi) leaves. So here I'm, blogging about keerai vadai. These can be made for breakfast or as a snack and is a great way to feed the greens to your kids or may be the whole family :). Happy snacking.

INGREDIENTS :

1/2 Cup channa dal
1/4 Cup moong dal
1 Cup fresh kale (or 3/4 cup fresh frozen)
1 Small onion
2 Green chilies
1 Sprig curry leaf
1/2 Tsp fennel seeds
A pinch asafoetida powder (optional)
1/4 Tsp red chili flakes
Salt to taste
1/4 Cup or more oil (for deep frying)

METHOD :

Wash and soak both channa and moong dal in water for about an hour or two. Once soaked drain the water and keep them to dry for about 30 minutes or just spread them in kitchen/paper towel to remove extra moisture.
Take two teaspoons of soaked dal and keep aside. In a food processor or dry grinder pulse the remaining dal to a coarse mix.
Remove them to a mixing bowl.
In the same grinder place onion, green chilies, curry leaves, asafoetida and the kale leaves and pulse them. Just as if they are roughly chopped.
Add to the ground lentils along with fennel seeds, red chili flakes, the reserved whole lentils and salt.
Mix them all together and make small size balls. Keep them aside.
In a deep frying pan, add oil and heat it at medium high flame. One oil is hot enough (if you drop a pinch of the prepared dough it should sizzle and rise to the top) take the balls, flatten them within your palm and drop it in the oil. Reduce flame to medium low and fry until golden brown on both sides approximately 3 mins on each side (this depends on the size of the vadai).
Remove them and keep on a paper towel lined plate to remove excess oil before serving.
  

Key Lime Nut Pudding

Key Lime nut pudding is one of the original creation of Spicecrafts. 
This is one of the agar-agar pudding you can make for Iftar or any occassion. Agar-agar puddings are one of those must served dish during Iftar in my place. Their refreshing taste and the coolness you enjoy eating it is believed to help with your digestive system after fasting. There is another local reason which I would like to write about in a later post.
But scientifically agar is said to help with digestion and detoxification while acting as a mild laxative. It absorbs bile and is believed to help the body dissolve more cholesterol. It passes through the digestive system quickly and inhibits the body from storing excess fat. Also they help with inflammation reduction and improved respiration.
   Back to the story, I was planning to make agar pudding and wanted to try out something different. I had some left over lemon curd filling prepared for the key lime pie I made earlier. So thought of using up that pie filling. It turned out really good and very refreshing with the strong flavor and that sourness of those limes. I used sunflower seeds, toasted almonds and pistachios and also some dried cranberries for that surprise bite. This pudding is one of those must try.
If you are a pudding fan and if you like agar-agar you will definitely love this pudding.

INGREDIENTS :

8 gms Agar-agar strands
1 Cup water
1/2 Cup key lime pie filling (recipe below)
1/2 Cup half and half
2 Tblsp sugar
1 Cup milk
1/2 Cup chopped dried nuts
1 Tblsp dried cranberries

For Pie Filling:

1 Cup condensed milk
2 Tblsp sour cream
4 Tblsp key lime juice
1 Tsp grated lime zest
   Whisk everything together in a mixing bowl until completely mixed. Stores well in the fridge for a week.

METHOD:
Clean a 8"*4" glass or metal tray and keep ready to set the pudding.
Cut the agar-agar strands into small bits. In a small sauce pan soak these cut agar-agar strands in one cup water for about 20 to 30 minutes. Once soaked heat them over medium heat until the strands are completely dissolved. You can skip the soaking part but it might take a bit longer to cook the strands and also might end up with bits of undissolved strands.
Simultaneously in another pan whisk together milk, the key-lime curd and sugar and heat them over medium heat. Once bubbles start appearing on the sides add half and half and just let it heat through.
Now add the dissolved agar-agar to this milk mix and add the chopped nuts and dried cranberry.
Whisk them together and pour in the tray already kept ready. Let it cool completely and set.
Once cool enough refrigerate until ready to serve.

Notes:
You can serve at room temperature too and stays well for a day.
If kept in refrigerator stays fresh for 3 days.
Agar is available in three forms as powder, flakes or bars. Basically, one tablespoon of agar flakes is equal to one teaspoon of agar powder. Whenever a recipe calls for 1 teaspoon of gelatin you can substitute with 1 teaspoon of agar powder or 1 tablespoon of agar flakes.

Oats Chicken Soup/Kanji

Usually kanji play is one of the main dish in our iftar meal. Though my kids don't like it very much I make them have at least a small bowl because of its health benefits. It's supposed to give a  gentle start on your whole digestive system and keeps your body from dehydrating. Though during fasting you feel like gobbling the whole world once you break it, the moment the first few drops of water enter your throat the only thing you want to have is water. At this point kanji gives that soothing feel.
  On the first day of fasting I didn't feel like making kanji. So gave up the idea. As iftar time came closer I myself felt like having something soupy and wanted to give my kids that too.
   I was making this filling for chicken puffs and instantly thought why not make this as a base for some soup or kanji. Because not much time left it should be something which can be made quickly. So thought of oats.
   Earlier I have had oats kanji at a relatives' place for iftar. I roughly got the recipe and tried it at my home but no one liked it because the texture went wrong. So this time I thought I could try it again but in a very lesser quantity. Also browsing through internet I learned a small trick which I think helped me with the texture because its one big step in kanji making which I usually do bought totally forgot when I did my first try with oats. This time it came out really well and even my fussy eater had this for suhoor and said she liked it, that's one big compliment. So sharing it here.

INGREDIENTS:
Makes 3 Servings

1/4 Cup rolled oats
1/2 Small onion
1/2 Small tomato
1/2 Tsp ginger garlic paste
1/4 Cup chopped vegetables (mix of carrot, peas, beans)
1 Tblsp chopped coriander leaves
4 or 5 Mint leaves (optional)
1/4 Cup minced chicken (or shredded, cooked)
A pinch of fenugreek seeds
A pinch of jeera seeds
1/6 Tsp turmeric powder
1/2 Tsp chili powder
1/2 Tsp coriander powder
1/2 Tsp fennel powder
1/4 Tsp garam masala
1/4 Cup thick coconut milk (optional)
Warm water 3 to 4 cups
1 Tblsp ghee/clarified butter/olive oil (I prefer ghee)
Salt to taste

METHOD:

   Pulse the oats in a food processor/ coffee/dry grinder and break them into a coarse powder. Just few pulses and take care not to powder them fine.
  In a deep pan heat the oil or ghee and add the jeera and fenugreek to splutter. Then add finely chopped onion and fry until translucent. Then add the ginger garlic paste and fry until raw smell is gone followed by tomatoes. Once the tomatoes starts wilting add the mint leaves if using.
  Then add the chicken along with salt and fry them for 3 to 4 mins until its no more pink. If you are using cooked chicken just mix them. Now its time for all the dry spice powders. Once they start to give out the aroma add the oats and fry them for a min or two.
Now add 3 cups water and mix everything well and bring it to a boil. Reduce flame and simmer for 5 mins. Finally add coconut milk (if using) and let it heat through. Check for the consistency and salt and adjust according to taste.
I usually prefer a little watery while some like it bit thicker. The consistency can be adjusted according to personal prefer but make sure to adjsut the seasoning too. Serve hot.

Pull Apart Cheese Biscuits

I had a can of pillsbury grands frozen biscuits. I had been saving that for making a dessert but never got a chance to make something sweet because we had other sweet stuff at home. And wanted to make use of this can before it would expire and hit the trash. I was searching for something easy and different because I didn't want to settle for regular biscuits and gravy. Came across this recipe by this blogger simplybeingmommy. I didn't make much changes because I was in a hurry. Anyways this turned out to be a real hit and kids just had them plain. But feel free to serve with chunky marinara or salsa. Can be served for dinner too, along with fried chicken or steak and gravy.

INGREDIENTS :
Makes 10 serving :
1 Can pillsbury grands frozen biscuits
1 Cup cheddar cheese
1/2 Tsp onion powder
1/2 Tsp garlic powder
2 Tblsp olive oil
1 Tblsp dried parsely

METHOD :
 Preheat oven to 375 degrees F.  Prepare a 12-cup muffin tin by spraying with non-stick spray or line them with cupcake liners.
Open the biscuit can and separate each biscuit and cut them into 4 or 6 pieces.
In a big bowl mix the rest of the ingredients, add the biscuit pieces and toss to coat on them completely.
Equally divide the pieces into 10 or 12 cups and the extra pieces can be fit into any already filled cup.
Sprinkle the left over cheese in the bowl on top of the biscuits.
Bake for 10 mins or until its brown on the top. Serve hot.

Chocolate Walnut Blondie

Blondies are rich dessert bars which are chewy like brownies and crunchy like cookies. They have vanilla instead of cocoa and brown sugar. The only cocoa element is chocolate chips which again is optional. These can be made with any type of chocolate or butterscotch chips and nuts of our preference. The options are endless.
My lil' baker wanted to bake something for one of their friend who visited for the break. But the friend doesn't like chocolate flavors a lot, so she went for these blondies. A quick and easy to put together recipe but the taste was amazing. So soft in the center and very crunchy on the outside. Give it a try and you will be happy you did because anyone can master this recipe even at the first try.

INGREDIENTS:
Makes 16 4" squares
8 Tblsp unsalted room-temperature butter, melted
1/3 Cup granulated white sugar
1/2 Cup packed light-brown sugar
1 Egg
1 Tsp vanilla extract
1 Cup all purpose flour (leveled)
1 Tsp salt
1/2 Cup semisweet chocolate chips
1/2 Cup chopped walnuts

METHOD:
   Preheat oven to 350F. Prepare an 8" square baking pan, lining with buttered parchment paper. Leave the paper to overhang on the sides so it will be easy to take them out after baking.
In a mixing bowl, whisk together melted butter and both sugars until smooth. You can use a hand beater, stand mixer with whisk attachment or feel free to give some exercise to your hands and use your whisk.
Add egg and vanilla and beat together. Add the flour and salt, mix until combined. Take care not to over mix. Fold in the chocolate chips and nuts.
Pour this into the prepared pan and bake for about 35 to 40 minutes. The top is slight golden and the toothpick inserted comes out clean. You can increase the baking time for another 5 minutes if you like your blondies very crunchy.
Cool the blondies completely and remove from pan and cut into sqaures before serving.

Mutton Kothu/ Fried Shredded Meat

Meat kothu curry is a dry fried shredded mutton dish. I usually make a similar recipe from my mom but recently came across this recipe from a blogger. But made a few changes to fit our palette. A very good side for rice, chapathi or naan. You can also make chapathi rolls or sandwiches with a dash of hot sauce or mayo and few lettuce pieces for lunch box. If you love meat then this is a must try recipe and can be tried using lamb or beef too.

INGREDIENTS :
Makes 3 serving
For the meat:
1 Lb boneless meat (goat/lamb)
2 Tsp ginger garlic paste
1/4 Tsp turmeric powder
1 Tsp black pepper powder
Salt to taste
For the spice:
2 Tsp oil 
5 Dried red chilies
3/4 Tsp cumin seeds
2 Tsp coriander seeds
1/4 Cup coconut powder
For curry:
2 Tbsp oil
1 Small onion thinly sliced
10 Mint leaves
Salt to taste

METHOD :
  Clean and cut the meat into medium pieces. Mix it along with the spices given under "for the meat" and pressure cook them with a tablespoon or two of water at medium high heat for 2 whistles and reduce flame to medium low and cook for 10 minutes. Switch off the stove and wait for the pressure to subside.
Heat a pan at medium flame and fry the spices given under "for the spice" until lightly brown and raw smell is gone. Let it cool down a little and then coarsely grind in a dry/coffee grinder.
Open the pressure cooker and check if the meat is cooked completely.  It's better if they are falling apart or you can shred them with the wooden spoon.
In another deep pan heat 2 tablespoons of oil at medium heat fry the onion until brown but take care not to burn them. Add the cooked, shredded meat along with any liquid in it. Fry for a minute and then add the powdered spice, mix well and let the liquid dry if any. Check for salt and add more if needed. Add the mint leaves and fry them until the meat has fallen apart completely and looks dry.


METHOD :

Clean and cut the meat pieces into small cubes. Rub the spices into meat pieces and cook them until its almost cooked through but not falling apart. The water from the meat itself will help in cooking if the meat is fresh or else add a tablespoon or two as needed. Separate the meat and the stock.
Fry the spices along with coconut given to fry and grind until golden brown in oil. Let it cool and powder the spice mix.
Heat a frying pan at medium heat and add oil. When hot enough fry the thinly sliced onion along with a pinch of salt until golden brown. Add the powdered spice mix and the stock from cooked meat. Mix well add the meat pieces and fry for a minute. Using a flat wooden spoon try to finely shred the meat. Make it shredded and dry. Check for salt and add more if needed. Add a tablespoon of oil and chopped mint leaves and give a final stir.
Remove to a serving plate and serve with rice, naan or bread.

Baked Mexican Chicken Burrito

Baked Mexican chicken burritos are one of those delicious rolls devoured with oh so yum cream sauce. Though the preparation involves too many steps, this recipe can be put together in less than an hour, which is worth the effort. If you love mexican you will definitely fall in love with this recipe. This is again a satisfying roll for a week night dinner. I came across this recipe from a blog and made small changes according to my taste.

INGREDIENTS :
Makes 8 Burritos

For Chicken:
2 Lb chicken breasts
1 Cup hot salsa
1 Tbsp brown sugar
2 Tbsp chopped pickled jalapenos
5 Cloves garlic minced
2 Big tomatoes diced
2 Tsp chili powder
1 Tsp smoked paprika powder
1 Tsp cumin powder
1 Tsp onion powder
1/2 Tsp dried oregano
1 Tbsp olive oil

For the bean :
1 8oz. can red kidney bean
1 cube low sodium chicken stock
1/2 Cup water
Salt to tatse

For sour cream sauce :
1 Tbsp olive oil
1 Tbsp butter
3 Tbsp flour
1/2 Cup sour cream
1/2 Cup shredded cheddar cheese
2 Tbsp minced pickled jalapenos
2 Cups low sodium chicken stock
1/2 Tsp cumin powder
1/2 Tsp chili powder
Salt to taste

8 8" flour tortillas
1 Cup shredded cheddar cheese
2 Tbsp Olive oil 

METHOD :
Cooking Chicken:
Clean and cut the chicken breasts into 3 equal sized portions. Place a pressure cooker on medium flame and add all the ingredients given under chicken list and mix well. Close the lid and wait until steam comes out. Now drop the weight and reduce flame to medium low and let the chicken cook for about 20 minutes. Switch off the stove and wait for the steam to subside. Then open the pan and take out the chicken pieces.
Switch on the stove and let the sauces in the cooker reduce and thicken. Meanwhile shred the cooked chicken with a fork. Add it back to the thickening sauce, mix it together and let it dry a bit.
The Mexican shredded chicken is ready.

Cooking Bean:
Open the can of bean and pour it into a strainer, drain any liquid and wash them few times under running water. In a pan add the water and the stock cube along with the bean. Bring it to a boil and simmer for 10miutes. Then mash the bean a little. Check for salt and add if needed. Put off the flame, bean is ready.

Making sauce:
To prepare the sauce melt butter and oil in a pan. Warm a little chicken stock and dissolve the flour in it. Add the rest of the stock to butter in the pan. Add the spice powders. When it comes to a boil add the chicken stock flour mix. Dissolve completely. When this starts to thicken remove from heat and whisk in the sour cream, cheese and minced chili. Check for seasoning and adjust accordingly. The sauce is ready.

To bake burritos:
Preheat oven to 400 degrees F. Take a 9*13 size baking pan and spray with non stick spray.
Take a tortilla and rub olive oil on one side, this is going to be the outer side of burrito. Flip the side and spread 4 Tbsp of chicken filling, then a layer of cooked bean and top with a tbsp of cheese.
Roll the tortillas and keep it in the prepared baking pan seam side down.
Repeat the same with all the 8 tortillas.
Bake them in the oven for about 16 minutes or until the top is slightly brown and crispy.
Remove from oven and let rest for 5 to 10 minutes or the inside will be really hot.
Serve the burritos with the sour cream sauce on top and optional toppings like plum tomatoes, avocados and chopped cilantro.
Recipe notes:
You can use chicken stock instead of stock cube and use soaked, cooked bean for tinned version.These burritos can be served on top with fresh plum tomatoes, avocados and chopped coriander leaves. I used pickled jalapenos but feel free to use the fresh ones but remove the seeds and reduce the amount. If you don't have smoked paprika, just dry fry them in a pan over stove to get that smokiness.

Eggplant yogurt curry

This eggplant yogurt gravy is a quick and easy recipe. This can be served with just rice and pickle. This can be also served as a side for biryani but then reduce the amount of yogurt and make it really thick. If you love eggplant you will love this. I first had this in a party at a friend's and instantly liked this. But the recipe given here is my version, meaning came up with this after few trial and errors.

INGREDIENTS:
Makes 4 Servings

To fry:
4 Medium indian eggplant (brinjal/aubergine)
1 Tsp red chili powder
1/4 Tsp turmeric powder
1/2 Tsp salt
4 Tbsp oil or more as needed
To season:
2 Tsp oil 
2 Green chilies slit
1/4 Tsp mustard seeds
1 Sprig curry leaf
To grind:
1 Tbsp grated coconut
2" Piece ginger
1/2 Tsp cumin seeds
1/4 Tsp turmeric powder
A pinch of cinnamon
2 Cups thick yogurt
Salt to taste

METHOD:

Clean and slice the eggplant. Rub them with a mix of red chili powder, turmeric powder and salt.
Shallow fry them in medium hot oil until crisp approximately 2 minutes on each side. Drain them on paper towels and keep aside.
Make a smooth paste of grated coconut, ginger, turmeric and cumin seeds. Add the yogurt and whisk until completely incorporated. Add the cinnamon and salt.
Heat a pan over medium heat and add 2 tsp oil. When hot add mustard seeds, slit chilies and curry leaves. Fry for a minute and add the prepared yogurt and keep stirring until heated through. Take care not to curdle this.
Once heated through reduce flame to simmer, add the fried eggplant and close the lid.
Let it simmer for a minute or two. Serve hot with any kind of rice or chapathi.

French Toast Casserole

French toast casserole is a breakfast dish made by baking small pieces of baguette or challah soaked in an egg and milk batter with an optional crunchy topping. This dish can be prepared ahead and refrigerated and baked before serving. Unlike the soft toasted french bread these can be made softer or crispier depending on the amount of liquid which goes in. Here I have featured a recipe where the bottom layer is soft and fluffy with a more crispier top layer. This recipe can be pulled together in minutes and an easy way to use up left over bread. Using baguette or challah is advisable to get that crunch.

INGREDINTS:

For the toast :
1 French baguette or Challah
2 Eggs
21/2 Cups milk
1/4 Cup heavy cream (optional)
1/4 Cup brown sugar
1 Tsp vanilla extract
1/2 Tsp all spice powder
2 Tbsp corn flour
1/2 Cup almond flour
1/4 Tsp salt

For the topping :
1/2 Cup all purpose flour
1/4 Cup packed brown sugar
1 Tsp cinnamon
1/4 Tsp salt
6 Tbsp cold butter

METHOD :

Preheat oven to 375 degrees F. Prepare a 9*13" baking dish by spraying non stick spray.
Break the bread into small cubes and keep aside.
In a mixing bowl whisk in the eggs and everything together except the bread given under toast and pour half into the prepared pan.
Top with the bread cubes. And pour the other half of the liquid on top.
In another bowl whisk together the topping ingredients, the flour, brown sugar, cinnamon and salt. Cut the cold butter into small pieces and mix with the flour mixture.
Mix everything together to form a meal like texture.
Top the bread with this topping mix and bake for about 30 minutes until the bread is cooked through and the top is brown and crunchy.

Chicken Methi Kurma

  Chicken methi kurma is one of those rich gravy you can wish for. The aroma is incomparable and elevates the taste of the dish served with. It goes well with chapathi, naan, rice or those rice flour breads like roti or any pathris.
I have used dry methi leaves, fresh leaves can be used too but should be mindful of the bitter taste while cooking. The chicken pieces are cooked in oil rather than shallow fried. When the chicken pieces are heated up, it gives out liquid in which the chicken and dries up because of the oil added. The chicken can be grilled or baked and added to the gravy too.

INGREDIENTS :

To marinate and fry: 
2 Lb chicken medium pieces
1 Tsp ginger garlic paste
2 Tsp coriander powder
1 Tsp red chili powder
1 Tsp cumin powder
1/2 Tsp garam masala powder
1 Tsp salt (more to taste)

For gravy:
2 Big onion
2 Big tomatoes
1 Tsp ginger garlic paste
1 Tsp red chili powder
2 Tsp coriander powder
1/2 Tsp black pepper powder
2 Tbsp thick yogurt
2 Tbsp dried methi (fenugreek) leaves
4 Tbsp chopped coriander leaves
1 Tbsp broken cashew pieces (optional)
4 Tbsp oil
Salt to taste

METHOD :

Clean the chicken pieces and pat dry. Marinate the chicken pieces in the ingredients given to marinate. Keep aside for at least 30 minutes. This can be marinated from 4 hours to overnight in the refrigerator.
In a shallow pan heat 2 tbsp oil at medium flame and cook the chicken pieces until done. Remove and keep aside.
In the same pan add the remaining oil and fry the onion until transparent. Then add the ginger garlic paste along with a pinch of salt. Fry until raw smell is gone.
Add the yogurt and stir until mixed.
Then add the dried methi leaves and chopped coriander leaves. Fry for a minute and then add all the spice powders along witha pich of salt.
Finally add chopped tomatoes and fry until they are wilted.
Switch off flame and let it cool.
Puree the above in a blender and then bring back this pureed paste to the pan and switch on flame.
Add a cup of water and bring o boil. Add the cooked chicken pieces to this gravy.
Adjust the gravy thickens with water if needed and check for seasoning. Add more salt if needed.
Bring it to a boil, close with the lid and simmer for about 10 minutes or until oil separates.
Garnish with roasted cashew pieces which is optional.

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.