Ricotta Cheese and Veggie Bhurji

After the last weeks "Kalakand"...all that was left over was few crumbs of the kalakand and half a tub of the Ricotta cheese. The kalakand was long gone....but half of that Ricotta tub was still sitting in the refrigerator. After all the "sweet" overindulgence in Diwali..I hardly could dare to make anything sweet with the Ricotta. So I put my thinking cap on.....and came up with this Spicy Ricotta Bhurji Recipe....and it was worth it!! We had a perfect tasty colorful 'subzi' to go along with rotis for that days dinner.

Ingredients:
14 Oz Ricotta cheese
1/2 onion chopped
1/4 cup chopped Red Pepper
1/4 cup chopped Green pepper
1/4 cup green peas
1tsp Kitchen King masala/ Shahi Paneer masala
1/2tsp Red chili powder
1/2tsp Cumin seeds
salt
oil

Method:
1) In a microwave safe bowl....add the Ricotta. Cook 2 mins. Stir. Cover with loose lid and cook for 3 mins. Stir again. Cook again for 3 mins loosely covered. Drain the excess water. Let the cooked Ricotta cool.
2) Heat oil, add cumin and veggies. Saute till slightly tender.Add the Shahi paneer masala, chili powder,salt and ricotta cheese.Mix.
3) Serve hot along with Rotis/Naan/Chapati

'Green Pepper and Feta cheese' Spicy "Caterpillar" rolls

"Caterpillar rolls"......don't they look sort of caterpillars? Well I don't know..what else would you call this shape?

I had seen someone make these and post pictures on the forum I follow on facebook...'ChefatLarge'. I thought the idea was really cool ...the way you shape this dough...and couldn't wait to try it out.
I had some 'biscuit dough' in the refrigerator.I used it to make these "cheesy spicy caterpillar rolls'.
Ingredients:
1  can biscuit dough
Cooking oil spray
2tsp  olive oil
flour for rolling dough

Filling:
1/2 cup chopped Green pepper
1/4 cup chopped onion
1/4 cup feta cheese
1/3 cup mozzarella+ cheddar cheese shredded
1/2tsp red pepper flakes
1/4tsp black ground pepper
salt

Method:
1) Separate the biscuit rounds from the can.
2) Mix together the green pepper,onion,cheeses and other ingredients.No need to cook..they will cook in the oven when the rolls bake.
3) Pre heat the oven to 400F
4) Roll out the dough into circle, place a spoonful filling at the top end. Fold the top side upto the center

5) To the bottom half of the dough, cut into strips
(In the pic below, the upper half is yet to be folded )

6) Drape the strips around the folded upper part of the dough

7) Place on greased cookie sheet ( sprayed with oil spray)
8) Drizzle with olive oil and bake at 400F till golden..about 10-12 mins.
9) Serve hot along with Maggie hot and sweet sauce.

"Everyday Cooking"- Whole wheat Veggie+Paneer Frankies/Wraps

'A' mentioned yesterday about the chicken frankies she made for sunday night dinner....and here I was drooling with the thought...and couldn't wait to bite into one!
When me and my sister were in school,our parents would take us to 'Pune Camp' during Christmas to see the festivities.It is here that we had our first 'frankie'. It was a flour tortilla with egg coating wrapped around spicy chicken and onion....it was just yummmm! They serve it sizzling hot along with raw onions.Just mouthwatering and a 'all -in -one' meal too!
There are many types of frankies -either with chicken/meat filling or veggie or paneer filling.It is a very famous street food in 'Mumbai'.
Since then, my mom would always make it for us at home....and she had added her 'own touch' to it. Here is how she makes veggie frankies.She uses mixed veggies to make the filling. The chapati/tortilla is smeared with tangy-spicy-sweet mint chutney.The roll is warmed up on a flat pan/tava with a little butter on top!

Ingredients:
For the Chapatis/Tortillas/Wrap
They are usually made with 'All purpose flour' and little whole wheat flour added to it.But my mom and hence me.... prefer to use the 'whole wheat flour'.
1 cup Whole wheat flour (if you want all pupose flour add 1/2 cup whole wheat flour+1/2 cup all purpose flour)
2tsp oil
salt
Mix flour,oil , salt and knead into a soft dough with water.
Roll out the dough into circle thin chapatis/tortillas.Roast lightly on hot flat pan/tava.The chapati will finish roasting after the filling is filled.

For the filling:
1/4 cup finely chopped cabbage
1/4 cup finely chopped cauliflower
1/4cup finely chopped carrots
1tbsp finely chopped capsicum/green pepper
1tbsp corn kernels
1 boiled mashed potato
1/4 cup chopped paneer
1 onion finely chopped
1 onion sliced ( to garnish)
1/2tsp Ginger garlic paste
1/2tsp chili powder
1/4tsp garam masala
1/8tsp Chaat masala
salt
oil
Heat oil in a skillet.Add the ginger garlic paste,onion.Fry for 2 mins.Add the rest of the veggies,paneer and fry again till the veggies are cooked through.
Add the salt, chili powder, garam masala,chat masala etc and mix.

For Mint chutney:
1/4 cup mint paste
1/8cup jaggery
1/2tsp tamarind extract
1/4tsp chili powder
1/4tsp cumin-corainder powder
1/4tsp crushed garlic
salt
Mix everything together and make into a smooth paste.The chutney should be 'Tangy-spicy-sweet'.

Assembly of the frankie:
You can brush the chapatis with beaten egg mixture to give a 'egg coating'. I did not use egg for this one and kept it 'vegetarian'.
1) Take 1 chapati, apply spoonfull of mint chutney on all sides.
2) Add 2-3 spoons of the above filling.Place few slices of raw onions on top.
3) Roll into 'cigar' shape by tucking the ends as you roll.The roll will be nice and tight and the filling will not drop out.
4) On a flat pan,heat a dab of butter/oil. Place the frankie roll on it (the seam side down) Roast till golden brown.Carefully turn on the other side and roast again
5) Serve hot with Ketchup/ hot and sweet sauce/ raw onion slices/ green pepper slices etc.

"Everyday Cooking"- Chicken Jalfrezi

How many different ways are there to cook Chicken??? 100....1000's....probably yes! Chicken is like blank paper...it will take up any color (flavor  here) you cook it in. It goes well in very spicy Thai dishes,as well as milder tasting chinese dishes. You can make Spicy as well as mild Indian curries with it.Use it in soups and salads. You can fry it,boil it, roast it, saute it, shred it....It will take up any flavor.
One thing I haven't tasted and probably never want to is...Chicken dessert!
Oh wait....who would make that? I know..they make 'Turkey Ice-cream...yes you read right..TURKEY ICECREAM..in the 'Iron Chef ' competitions on food network! Who would want to eat that????
Not me atleast!!!!!!!
Anyways....
After 2 weeks of not buying chicken...because of the movie we watched (Food Inc) about slaughtering and mass production of meat.....this week....I went back to buying chicken.....
I made this Chicken Jalfrezi with boneless chicken that I had purchased. 'Chicken Jalfrezi' is a dish with thick sauce and veggies like Onion,Green pepper and tomatoes'.The spicyness can differ from mild tasting to spicy.

Ingredients:
1lb Boneless chicken tenders
1 onion finely chopped
1 onion cut into bite size pieces
1/4 cup crushed tomatoes
1-2 fresh tomatoes cut into bite size pieces
1 green pepper cut into bite size pieces
1/4 cup Spring onion/green onions
1/2tsp Garam masala
1/2tsp Cumin-coriander powder
1/2tsp cumin
1/4tsp chili powder
1/2tsp ginger garlic paste
1/4tsp turmeric
1/8tsp black pepper
Cilantro for garnishing
Salt
oil

Method:
1) Cut the boneless chicken into bite size pieces.Marinate with ginger-garlic paste, salt and turmeric.Leave for 1/2 hr.
2) Heat 1/2tsp oil on high flame.Add the bite size cut veggies.Fry for couple mins.The veggies should remain crisp.Remove the veggies in a plate.Sprinkle 1-2 pinches salt and pepper.
2) Heat 1/2tsp oil again in the same pan.Add the marinated chicken pieces.Fry till golden brown.Remove in a plate.
3) Heat 1/2tsp oil, add cumin, finely chopped onion and fry. Add the crushed tomatoes,fry till the onion and tomatoes come together.Add the remaining spicesand salt,little water and let it boil. The curry is pretty thick.
4) Add back the chicken, cook for 2-3 mins.Add back the veggies and cook for 1-2 mins.Turn off the heat.
5) Add cut spring onions, cilantro for garnishing.
6) Enjoy warm with Chapati/ Naan/ Rice.


Tips:
1) Cashews and raisins can be added to give a 'special' touch to the dish.