Popular Recipes

Thursday, October 4, 2012

" The Sizzle From a Guest Kitchen"- Guest: Pooja Shah(Recipe-Spinach Brown Rice and Kutchi Beer)

Taste of Columbus 1st Place Winner in "One Dish Meal" Category- Pooja Shah

Recipe: Spinach Brown Rice with Kutchi Beer

(Sorry...I don't have  a good picture of the Spinach Brown Rice)

I had loved Pooja's 'Kutchi Beer" recipe. The name got me interested and I looked it up on the net...why this 'Light Green, frothy, gingery, minty ...non alcoholic yogurt drink'...is called 'Beer'???? The fun fact is...this 'masala chaas' became so popular in Kutch region...that......the drink was sold in beer bottles...and hence called...KUTCHI BEER!!!!
Spinach Brown Rice
1 cup brown basmati rice
1 cup chopped spinach fresh or frozen
1/2cup chopped cilantro
1tso cumin
1 clove garlic chopped
1 bay leaves
1 stick cinnamon
2 cloves
1/2tsp turmeric
1tsp garam masala powder
1tbsp butter/ghee
10-15 raisins
Roughly chopped cashews
2 hot cups water

1) Wash rice 3-4 times. Soak in water for 30 mins.
2) Put the spinach in the blender and make smooth puree
3) Heat ghee, add cloves, bay leaves, cinnamon,cumin, garlic and saute'
4) Add cashews and raisins,turmeric,Pour the spinach puree and allow to boil for few seconds and then add garam masala.Mix well.
5) Add the washed rice , add hot water and allow the rice to cook. Let it sit for 30 mins before serving.

 Kutchi Beer
1 Cup Greek yogurt (I used plain Dannon yogurt)
1 small green chili
small piece of ginger
few mint leaves
few cilantro leaves
1/4tsp cumin
1tsp sugar
1tsp lemon zest( I didn't add any)

1) In a blender add green chili, mint, cilantro, ginger, cumin and make into smooth paste
2) Add yogurt,some water, salt, sugar and make into smooth consistency..like lassi just little thinner.Add lemon zest.
3) Allow to cool in refrigerator for some time.Garnish with mint/lemon. cilantro.
4) Enjoy this cool drink along with a meal or on it's own!

Monday, October 1, 2012

"Appetizers"- Veggie Flutes

Last week, had bought a packet of Wonton Wrappers to make Veggie Pot stickers/ Momos. After the momo's , I still had quite a few wrappers left. And then there is always that question....WHAT TO MAKE FOR SNACK????
With the left over filling of Veggie Momo's of Cabbage- Carrots and Corn and the remaining Wonton Wrappers...these delicious flutes made a wonderful snack!! They are small enough and handy for kids to eat and 'classy' looking for being at any party as appetizers!!!
You can add any type of filling to these....potato filling like in Samosas, or shredded chicken, or corn and beans like in mexican foods....and they will still be as delicious !

12 Square shaped Wonton Wrappers

For the Filling
1/2 cup finely chopped cabbage
1/4 cup finely chopped carrots
1/4 cup corn kernels
1 clove garlic finely chopped
2tsp oil
1/4tsp ground black  pepper
1/4tsp red pepper flakes
1tbsp chopped cilantro
Oil to fry

1) Filling:- Heat 2tsp oil. Saute' the garlic and the veggies till slightly tender.Add the red pepper, black pepper, salt and cilantro. Keep aside.
2) Folding the flutes:
Moisten the edges of the wonton wrapper with water. Place a 2 spoonful of filling in the center(spread it length wise) Roll into 'Flutes'. Stick the edges with water.
3) Deep fry in oil till golden brown and crisp
4) Serve with Ketchup/ Maggie Hot and Sweet sauce( my favorite!!!)