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.

Thai Sweet Chili Salmon

Salmon is one of those fishes packed with goodness. But be sure to buy wild

caught or the wild caught sock-eye salmon. If you like salmon, I'm sure you would love this recipe. Honey can be replaced with maple syrup and you may reduce the amount of honey if you don't really like the sweetness on fish.

This Thai recipe is a perfect blend of flavors and balanced amount of sweet and heat and sure you will experience a blast of textures too. Give it a try and leave your comments.

 

INGREDIENTS :

6 Fillet of Sockeye Salmon

2 Tblsp chopped spring onion

Sauce:

1/4 Cup siriracha sauce

1 Tblsp honey

2 Tsp red chili flakes

Method :

 The salmon fillet can be around 6" size. We prefer with skin because if you brown the skin thw right way, it adds a crispy bite to it. If you are not a big fan of skin on feel free to remove it. If skin on then scratch off to remove the scales. Clean and pat dry.

  Mix together the ingredients for the sauce, reserve a tablespoon of sauce and then marinate the salmon pieces with the rest of the marinade and keep for atleast 2 hours or overnite.

You can either grill them or bake them. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Line up the salmon pieces, skin side down. Sprinkle few drops of oil all over and bake for about 10 mins. Then flip over the salmon pieces and cook for another 10 mins. Finally brush the reserved sauce over the skin and broil for 2 minutes untilthe skin turns light brown and crisp.

Remove from oven and transfer to a serving plate and garnish with chopped spring onions.

Thai sweet chili salmon can be served with rice and a side or salad.

Carrot Ginger Soup

Soup is always a soulful dish. Paired with a light side they make a hearty meal. Carrot soup is a healthy and easy way to feed your kids. With a little sweetness and richness from the cream it's hard for anyone to say no. Make it light with stock (may be water too) or scrumptious with some cream. It can be either served hot or cold.

INGREDIENTS :

Makes 4

1 Medium Onion Chopped

6 Big Carrots, peeled and Chopped

2" Piece Ginger, peeled and Chopped

4 Garlic Cloves minced

2 Tomatoes Chopped

2 Cups Chicken/Vegetable broth or water

2 Tblsp Olive Oil

2 Tsp Lemon Rind

1 Bay Leaf

4 Tblsp Grated Parmesan Cheese

(Optional)

1/2 Cup Heavy Cream (Optional)

Lemon Wedges (Optional)

METHOD :

  Heat a large heavy bottomed pan over medium heat. Pour the olive oil and fry the bay leaf and then add chopped onion. Fry until translucent. Then add the ginger and garlic fry for a minute. Then add the tomatoes and then carrots and then the lemon rind. Saute for a minute and add the stock. Cook covered until the vegetables are well cooked. Switch off the stove and let it cool down a little bit. 

Remove the bay leaf and transfer this to a blender and puree everything together.

Pour this back into the pan and heat and season with salt and pepper. Adjust the consistency with warm water. If using the cream finally add that to the soup and let the cream heat through.

Serve warm with grated parmesan cheese on top or serve cold with lime wedges.

Ginger Cream Pasta

The easiest dinner ever is always pasta.If you have the right ingredients it can be made in just below 30 minutes or so. Any pasta combinations can be made with few items from your pantry. Most of the time the outcome never fails. Your imaginations with the ability to combine ingredients can give birth to an easy yet delectable recipe/dish. And again pasta and cheese can never fail you.

This dish is one of my brainchild and I'm not sure if there is any other similar dish out there. I'm just thinking of a name for this dish. Now I remember that the flavor of ginger with cream was so welcoming and yeah I think I can name this dish Ginger Cream Pasta.

Ginger Cream Pasta an easy weeknight dinner served in under 30 minutes. Njoy!!

INGREDIENTS:

1 Pack Pasta (Penne/Bowtie)

2 Chicken Breasts

2 Big Shallots

11/2" Piece Ginger

20 Mint Leaves

15 Plum Tomatoes

1 Chicken Buillion Cube

2 Tsp Red Chilli Flakes

2 Tblsp Flour

4 Tblsp Butter

2 Cups Whole Milk

1 Cup Cream

1/2 Cup Parmesan Cheese

Salt to taste

METHOD:

  Cook and drain pasta according to package directions. You can make it Al dente or well done according to your taste.

Clean and cut chicken into small strips about 2 inches long. Chop the shallots, grate the ginger and halve the tomatoes. Wash and remove the mint leaves from the stalks.

In a pan over medium heat add 2 tablespoons of butter and fry the shallots until transparent. Add ginger fry for few seconds and then add the chicken breasts and fry until well cooked along with the chicken stock cube. Now add the mint leaves give a quick stir and then the tomatoes and fry for just 30 secs. You don't want to cook the tomatoes completely because we are looking for the fresh bite in the pasta. Remove to a bowl and keep aside.

To the same pan add the remaining butter. When it melts add the flour and keep frying with a whisk. Pour the milk ti this and combine together but be careful about lumps. Now add the cream, stir until it gets heated through. 

Its time to add the fried chicken and veggies to this sauce. Check for salt,mix in the parmesan cheese and pour it over the pasta. Stir everything together and serve immediately.

Soy Manchurian

 To think of vegetarian food without actual vegetables is quite hard. You can make something out of paneer or tofu, but what if someone doesn't like both or you want to give something different?

 Soy is like that good friend who comes in handy and surprises you. I was really really skeptical (seriously) when I thought of trying the manchurian with soy chunks. But I have no words now; I never thought this would turn out so good. Shown below is the dry version of Soy Manchurian. Try this at home and enjoy the amazing results!

INGREDIENTS:

1 Cup Soy Chunks

1 Tblsp Corn Flour

1 Tsp Soy Sauce

11/2 Tsp Ginger Garlic Paste

3 Tblsp Oil

1 Medium Onion 

2 Green Chillies 

4 Spring Onions 

4 Garlic Pods

2" Piece Fresh Ginger 

2 Tsp Green Chilli Sauce

2 Tblsp Tomato Ketchup

2 Tsp Soy Sauce

5 Twigs Coriander Leaves (optional)

Salt 

METHOD:

   In a pan, boil 4 cups water along with the soy chunks for about 5 mins. Drain the water and squeeze out any extra from the soy chunks and chop them into smaller (2") pieces.

To this, add cornflour, ginger garlic paste,1tsp soy sauce, 1tsp green chilli paste, and a bit of salt (if needed), then mix well. 

Heat 2 tblsp oil in a pan and fry the soy chunks until they reach a light golden color, and keep aside. Just shallow frying is fine.

Chop the onion, ginger, garlic, spring 

onion and green chillies into small pieces. 

Heat a pan and add a tablespoon of oil. Keep the flame high and cook the onion for about two minutes until it starts to wilt off. Then add the white part of spring onion, garlic, ginger and green chillies one by one. Now add the soy sauce, then green chilli sauce and tomato ketchup. Check for salt and add if needed. Squeeze any extra oil from the fried soy and add to this. Give it a good stir and let cook through for two to three minutes.

Finally garnish with the green spring onion and remove from heat. Sprinkle chopped coriander on top.

A great starter or a side dish to go with any vegetarian meal.

Gka Prow Gai (Basil Chicken)

 Its end of summer and wanted I to use the last batch of basil leaves from my garden. I was looking for Thai recipes, because they make use of lots of basil in their recipes which are usually very tasty and flavorful.

  I'm really happy that I came across this recipe because it solved the purpose. I actually made it a bit dry but can be made little saucy too. So now give Gka Prow Gai a try!

INGREDIENTS:

1lb Chicken Tiny Pieces/ Mince

6  Pods Garlic Chopped

1 Small Onion Chopped

25 Chopped Basil Leaves

1 Tsp Red or Green Chilly Paste

1 Tblsp Soy Sauce

1 Tsp Brown/Palm Sugar

1 Tblsp Oyester/ Fish Sauce

3 Tblsp Cooking Oil

Salt to taste

METHOD :

 Clean and cut the chicken into very small pieces. You can even mince the chicken for this recipe.

Heat oil in a pan until really hot and fry the chopped garlic followed by onion. Add the palm sugar and chilly paste and fry well. As soon as onion turns transparent add the chicken and cook well. Add about 2 tablespoons of water if necessary.

As the chicken is cooking through, add the soy sauce and fish sauce. Adjust salt, add the basil leaves and stir together  until the dish is almost dry.

You can even switch off stove and take it out while its still saucy.

Goes really well with rice or roti. If you are planning to serve it as a starter, make it out of chicken strips.

Chicken Kurma

Chicken Kurma is another beloved speciality of my mom's. I still remember those childhood days when my mom made this kurma. This is made to accompany ghee rice or coconut cream rice. Its fragrant aroma always fills the house, and even wafts down half the street (believe me). Her key ingredient is white pepper powder, which gives that added bite of flavor. You can use black pepper powder if you don't have white and also you can grind two teaspoons of poppy seeds along with coconut to get that extra richness.

The potatoes in the gravy provide extra creaminess. You can make vegetarian kurma by adding vegetables like potatoes, carrots, cauliflower or peas.

INGREDIENTS:

2 lb Chicken

2" Inch Piece Cinnamon

2 Green Cardamoms

4 Cloves

1 Small Bay Leaf

2 Tblsp Oil

2 Onions

1 Small Tomato

4 Green Chillies

2 Tblsp Chopped Coriander Leaves

2 Tsp Ginger Garlic Paste

1 Medium Potato cut into pieces

To Grind:

1/4 Cup Grated Coconut

2 Tsp Coriander Powder

2 Tsp White Pepper Powder

1 Tsp Cumin Powder

1/2 Tsp Garam Masala Powder

Salt to taste

METHOD:

  Clean and cut the chicken into medium size pieces.

   Make a smooth paste of the items given under "to grind" along with water as needed.

Heat a deep pan on medium flame. Add oil once the pan is hot enough and fry the  whole spices cinnamon, cardamom, clove and bay leaf. Then add the finely chopped onion along with a pinch of salt (this lets the onion sweat and helps brown quicker). Once it turns light brown add the slit green chillies and ginger garlic paste and fry for a minute or two.

Then add the chopped tomato and let it wilt, about 3 minutes.

Potatoes are added now and fry for a minute.

Now add the chicken pieces along with 1/4 tsp salt give a nice stir and let it turn color.

Now its time to add the ground coconut spice paste. Stir everything together and add 1/4 cup or little less water (depends how liquidy the ground paste is) and bring it to a boil. Now reduce flame and cook with a closed lid for about 10 to 15 minutes or until the chicken is cooked through. Take care and stir in between because the coconut paste tend to stick to the bottom and might burn.

Once the chicken gets cooked add more water if needed, check for salt and simmer for another 5 minutes.

Garnish with chopped coriander leaves. This kurma is an excellent combination for coconut cream rice though it can be served with chappathi or roti.

Spinach Channa Curry

I was looking for a way to cook spinach but doesn't want to get into an elaborate cooking procedure. Also it should be protein rich.Bumped into this recipe when surfing (I meant the net), and thought of giving it a try.

It's good and great with any bread and so fulfilling. An easy one if you have canned vegetables and chopped frozen baby spinach. But no worries you can plan ahead and soak and cook the chickpeas and get fresh baby spinach too. Either way it tastes so good. 

INGREDIENTS:

1 Medium Onion Chopped 

4 Garlic Pods Chopped 

2 inch Ginger Chopped

2 Tomatoes (1-12 ounce canned diced tomatoes)

3 Cups Cooked Channa (2-15ounce canned Chick peas)

3 Cups Chopped Spinach (12 ounce baby spinach bag)

2 Tblsp Chopped Coriander Leaves

2 Tsp Coriander Powder 

1 Tsp Red Chilly Powder

2 Tsp Cumin Powder 

2 Tblsp Oil

Salt to taste 

METHOD:

Heat a deep pan over medium heat. Pour the oil into the pan and let it get hot.

Add the chopped onions and fry until they become transparent.

Then add the chopped ginger and garlic and fry for a minute. Once the raw smell is gine add the coriander powder, chilly powder and cumin powder along with s little salt and fry for about two mins. 

Now add the tomatoes and then the chick peas.Give it a nice stir along with some salt and close the lid, reduce the heat and simmer for about 15 mins.Note that the peas are already cooked.Add a little water if needed.

Then add coarsely chooped spinach and close the lid and let it cook for another 10 mins or so.

Finally add the chopped coriander leaves,check for salt and switch off the stove.

Its ine curry to be served with rice, chappathi, naan or any bread.

Green Chilly Chicken Curry

It was a cloudy autumn day. It sounded so hard to get up and hit the kitchen let only to do a elaborate cooking.But the weather demanded something spicy and sophisticated. Browsing and brainstorming finally made me realize that something has to be made which would go with chappathi or plain rice without any further accompaniment. This recipe sounded easy and quick. So I decided to go for it.

  Actually the recipe asks for marination but to hasten the process, just add a tablespoon of vinegar to the marinade and instead of green chillies you can add jalapeños but lesser in quantity.

This dish can be both made dry or as a curry with gravy.

Green chilly curry chicken is definitely worth trying and a recipe to be saved.

INGREDIENTS:

2 lbs Chicken Pieces 

4 Medium Onions

10 Green Chillies/ 5 Jalapeños 

1 Cup/1/2 Bunch Chopped      Cilantro/Coriander Leaves

1/2 Cup/5 Twigs Curry Leaves

3 Tblsp Black Pepper Corns

11/2 Tblsp Jeera Seeds

11/2 Tblsp Ginger Garlic Paste

4 Tblsp Oil

Salt to taste

METHOD:

   Cut the chicken into small to medium sized pieces,clean and drain the water and keep aside.

 Grind together ginger garlic paste,curry leaves,coriander leaves and the spices along with 1 tsp oil and 11/2 tsp salt.

Rub this paste onto the chicken pieces and marinate for atleast an hour.

Cut the onion and grind it to a coarse paste.

Heat a deep pan over medium heat and add three tablespoons of oil. Pour the onion paste along with a pinch of salt and cook covered for about 5 to 7 minutes and then uncovered until it changes color to slight brown. Once done add the marinated chicken pieces to the browned onion and give a nice stir. Then along with a little water cook covered until the chicken is cooked through. Take care to open the lid and stir or add water in between making sure it doesn't get burnt.

Once the chicken gets cooked,remove the lid,check for salt and add more if needed, raise the heat and pour the remaining oil and fry well.If you prefer gravy you can skip the last step add a little water to desired consistency.

The green chilly chicken curry is ready.

Veggie Kabobs

  The veggy kabobs are very moist, light and easy to make.I came up with this recipe accidentally but turned out really good. The texture is that of chicken and most of them won't figure it out that its not chicken.For vegetarians it is going to be a treat.

INGREDIENTS:

2 Cups Soya Granules

1 Medium Onion 

2 Green Chillies

2 Tablespoons Ginger Garlic Paste

1 Tablespoon Lemon Juice

2 Tablespoons Reshmi Kabob Masala

2 Slices Plain Bread

1/2 Cup Chopped Coriander Leaves 

1/2 Cup Cooking Oil

11/2 Teaspoons Salt

METHOD:

  Bring 4 Cups water to a brisk boil in a sauce pan with half teaspoon salt. Add the soy granules once the water starts to boil and let it cook for about 4 to 5 minutes, you can also follow the instructions on the package. Switch off the stove and drain the granules and keep aside.

 Chop the onion into 4 pieces. In a food processor (or the small cup in your mixie)

add the soy granules, green chillies, onion, coriander leaves, bread slices, lemon juice, kabob masala and blend together.

Remove from processor add salt and mix well. Apply little oil in your hands and make small round patties.

Heat about 1/4 cup oil in a pan and shallow fry the patties until lightly browned about 3 minutes on each side.

Quick Roti

Some nights are crazy, you haven't planned ahead about your dinner or you probably are running out of your groceries. It's necessary to bring something to the table quick and satisfying.This roti might save you on such a day. So simple and easy to make and yes, no compromise on taste.

INGREDIENTS:

2 Cups All Purpose Flour

    Plus extra for dusting

4 Tablespoons Yogurt

4 Teaspoons+ 2 Tablespoons  Clarified              Butter*/ Ghee

1 Teaspoon Salt

1/2 Teaspoon Baking Powder

1/2 Teaspoon Sugar

1/4 Cup Warm Water

METHOD:

  In a mixing bowl, measure all the dry ingredients and mix them through. Then add 4 teaspoons clarified butter and knead through the flour. It becomes crumbly. Then add the yougurt and knead completely to make a smooth ball. If you need more moisture, add the warm water as needed. Make the dough into a ball and you can use it immediately or cover it with a wet cloth until ready yo use.

 Make small balls(around 12), out of this dough. Take each ball and roll it into small discs(about 3 inch radius), using the extra flour for dusting.

 Heat a flat pan at medium high, spread a drop or two of the clarified butter and put the roti on the pan and cook for about two minutes on each sides or until golden spots appear on surfaces.

 Serve with your favorite side, vegetable curries, chicken or meat.

I made it along with egg malai/egg butter masala.

Egg Butter Masala

  Egg curries are never my forte. Whenever I make curry, people say it's not upto my standards of cooking. But I have to try it sometimes to bring in something to the table. I came across this recipe recently and thought I would make this to pair with the quick roti. Viola finally I made a really tasty egg curry. Made the recipe in my style. So here goes Egg Malai.

INGREDIENTS:

5 Hard Boiled Eggs

2 Medium Sized Onions 

2 Small Tomatoes

1 Green Chilly Chopped

1 Teaspoon Ginger Garlic Paste

1 Teaspoon Red Chilly Powder 

1/4 Teaspoon Turmeric Powder

1/2 Teaspoon Cumin Powder

1/2 Cup Cream

2 Tablespoons Chopped Coriander Leaves

2 Tablespoons Olive oil

1/4 Cup warm water.

METHOD:

 Hard boil the eggs, de-shell them, cut into halves and keep aside.

Heat a pan over medium high heat.Pour oil and then add the finely chopped onion until transparent.

Add ginger garlic paste and fry until raw smell is gone. Then add the chopped tomatoes along with a pinch of salt and fry until the tomatoes get wilted and cooked through. Switch off the stove and let it cool down a bit. Transfer the contents to the food processor and blend them well.

Bring back the ground mix to the same pan over medium heat. Add the chopped chilly and then the dry spice powders along with little salt. Fry well, add 1/2 cup warm water along with the eggs and close with a lid and let it simmer for about 5 mins.

Remove the lid, give it a stir. Now add the cream and let it heat through. Garnish with coriander leaves.

Serve along side your favorite bread/roti or rice.