"Fusion Cuisine"- Pav Bhaji Pizza

Pav Bhaji (meaning a mix- vegetable -spicy mash served along with buttered bread) is one of the most famous and favorite street foods in India. They have this big flat tava (pan), on which they make the Bhaji as per demand and toast the bread on 'ample' amounts of 'Amul' butter!!!! The combination is just mouthwatering! And 'eye' watering too ..due to the spiciness!
Pav Bhaji is 'M's favorite.Even now, when we visit India, he wants to eat the red spicy buttery Pav Bhaji with an 'extra' Pav Jodi! Whenever I make it at home, he tells me to make it enough for at least 3 meals.He can eat it everyday...if I decide to make it that often, that is!
So..it means many times I have Pav bhaji left over from previous meals. I decided to revitalize the leftovers and make this 'Fusion' pizza---- Pav Bhaji Pizza. Later I got to know that my 'innovation' came a little too late...a restaurant in California already has 'Pav Bhaji Pizza' on menu and my sister tells me, it is very common in Pizza joints in Pune! Oh well....may be someday I will really make some food innovation!

Pav Bhaji:
3 boiled potatoes
1/2 cup finely chopped cauliflower
1/4 cup finely chopped cabbage
1/4cup carrots finely chopped
1 cup finely chopped green pepper
1/2 cup green peas+ 2 tbsp peas(boiled)
1 big onion chopped
3 red ripe tomatoes finely chopped/ tomato puree
1 tsp ginger garlic paste
1-2 tsp Everest Pav Bhaji masala
1/4 tsp Garam masala
1-2 tsp Red chili powder
salt
oil
Butter(Amul if possible)
Veggies: Green beans, zucchini etc can also be added to make it more nutritious.
Method:
1) Pressure cook all the veggies. Mash them well.Grate/mash the boiled potatoes.
2) In 2 tbsp oil, fry the chopped onion til tender.Fry the tomatoes till soft and tender. Add the pav bhaji masala, garam masala, chili powder,salt,veggies and fry. Add little water to get desired consistency.
3) Top with butter.Add the 2 tbsp green peas for pop of color.
4) Serve with toasted bread nicely buttered. Garnish the Pav bhaji with chopped onions ,cilantro and squeeze of lemon juice.
5) Serve Hot!

Pav Bhaji Pizza:

1) Boboli Pizza base
2) 1 cup Pav Bhaji
3 ) 1/2 cup Onions and green pepper sliced vertically
4) 1/2 cup Pizza blend shredded cheese(mozzarella,, cheddar etc)
5) 3-4 tbsp Ketchup/Pizza sauce
6) 2 pinches ajwain/Oowa
7)Chopped cilantro

Method:
1) Spread the ketchup/ pizza sauce on the pizza crust
2) Top with Pav Bhaji, onions, green peppers, cheese, ajwain, cilantro

3) Bake at 400 F( or as per directions on Pizza base/crust) for 8-10 mins
4) Bake till all the cheese is melted and bubbly...and the base is crisp.
5) Broil for 2 mins to melt the cheese and get the golden brown color
5) Serve hot!

                                        Enjoy the 'Indianized' version of pizza!

"Everyday Cooking"- Vegetable Lo mein

After coming to US, I became a big fan of Food Network.After coming back from work in the evening my favorite show was '30 minute meals' by Rachael Ray. She 'put together' an entire meal in 30 minutes! Now,that is what a 'tired' girl wants after a long day at work...a quick, easy, fast cooked hot meal!!
Rachael uses 'Spaghetti' as Noodles for many of Thai and Chinese dishes. I liked the idea.No need to run to 'chinese' store to hunt 'Hakka' noodles and more important ......pastas are less sticky...so the Noodles come out perfect and non sticky..everytime!

Lo mein is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. 

Ingredients:
4 'fistfull' of 'Thin Spaghetti' Pasta
1tsp ginger-garlic paste
1/2cup Sliced Green pepper+ Red Pepper
1/2cup sliced Carrots
1/4 cup sliced mushrooms
1/4 cup chopped Green onions
1/4cup corn kernels
2tbsp Soy sauce
3tsp Maggie hot and sweet sauce
1/2tsp Sambal Olek(Red chili+garlic paste) optional
or
red pepper flakes
1/2tsp Black ground pepper
1tsp Roasted Sesame seeds
Oil
Salt

Method:
1) Boil the noodles in ample water with salt. Cook till 'just' done.Do not overcook the pasta...it will get sticky.Stir occasionally.Follow the directions on the packet for how long to boil it(usually 8-10 mins)
2) Drain the pasta well and spread on flat dish. With oiled hand spread the pasta.
3) Meanwhile, in 3-4 tsp oil, fry the veggies on 'high' heat. We want to cook the veggies and still keep them crisp.Cook on high flame for only 2-3 mins.Do not over fry/ cook to make the veggies 'limp' and loose color.The veggies should be crisp and maintain good color.
4) Add the ginger -garlic paste and stir.
5) Add the noodles, sauces, black pepper, salt to taste (soy sauce is salty, so go easy on salt)
6) Garnish with chopped green onions and roasted sesame seeds.
7) Serve hot!!

"Sweet Treats"- Chocolate Burfi

Last week was 'M's birthday.He has a sweet tooth and will eat anything and everything sweet! This 'burfi' was a surprise treat for him.

Ricotta Cheese has become my 'go to' ingredient for making Indian sweets. You can make-
Pedhas:
http://my-kitchens-aroma.blogspot.com/2009/10/treats-for-diwali-ricotta-cheese.html
Kaju- Pista Rolls:
 http://my-kitchens-aroma.blogspot.com/2010/11/ricotta-kaju-pista-rolls.html
Rasmalai:
http://my-kitchens-aroma.blogspot.com/2009/11/sweet-treats-no-big-deal-ricotta-cheese.html
Kalakand (yet to try) and many other sweets.


Chocolate Burfi recipe
Ingredients:
425 gms Whole milk Ricotta cheese
1 and 1/4th cup Carnation milk powder
2.5 Tbsp Cocoa powder
3/4th cup sugar
1/4th cup milk+2tbsp milk
1tsp ghee
1tsp Vanilla essence
Almond chips for decoration

Method:
1) In a non stick kadhai/skillet, melt 1tsp ghee. On medium to low flame add the ricotta cheese. Stir for about 15 mins. First the cheese will melt and then start getting thick again. This is similar to Khoya/ Khava.
Ricotta can burn easily. So, use non stick skillet and keep the flame low/medium!

2) When it starts leaving the sides of the kadhai, add milk, sugar and milk powder. Stir all together. Cook till it starts leaving the sides of the kadhai. This will take about 15 mins or so. The mixture will become thin first and then thick.The mixture should become like soft dough( thick enough to be able to be rolled)

3) Add the vanilla. Mix well. Take off the gas.

4)Let it cool.In the cocoa powder add 1tbsp milk and make into smooth paste.If required add the other tbsp milk.But do not make the mixture too runny.
5) To 1/3rd of the Ricotta mixture add the cocoa powder and mix till well blended.
6) Apply ghee to the surface of a aluminum foil sheet.Spread the chocolate-ricotta mixture and roll with buttered rolling pin till about 1/2inch thick square/rectangle

 7) On top place the white ricotta mixture and roll gently.

8) Place a large platter on the white rectangle and flip to transfer the burfi onto the plate

9) Cut into squares and decorate with almonds

9) Store in refrigerator

"Appetizers"- Paneer-Spinach Puffpastry Pinwheels

'Puff pastry' is my favorite 'tea time/ breakfast time/ snack time/ anytime....favorite thing to bake!!!!It is an 'Anytimetizer'!!! With all the help available from 'Pepperidgefarm'...baking Puff pastry is a breeze.
And you can use them is so many ways- change fillings, fold them in different shapes-
http://my-kitchens-aroma.blogspot.com/2009/11/appetizers-puff-pastry-pinwheels-with.html
or
http://my-kitchens-aroma.blogspot.com/2009/10/everyday-cooking-spinach-cheese-swirls.html
or
http://my-kitchens-aroma.blogspot.com/2009/09/everyday-cooking-veggie-puffspattice.html

 Recently I invited some families over for 'tea' on different weekends.' Puff pastry' was on the menu for each one of them.'M' actually joked that if they meet each other and talk about our meeting over 'tea', they all are going to find out that I made the 'same menu' for them !!!

Paneer-Spinach Pinwheels:
Filling:

1 and 1/2 cup Thawed,drained(well) frozen Spinach
1 cup grated Paneer
1/2tsp Garlic paste
1/2tsp Garam masala
1/2tsp Red pepper flakes
1 tbsp Bread crumbs(to soak any extra moisture in the filling)
salt


Method:
1) Squeeze the Spinach to remove all the water (you can add this water to soups, curries etc)
2) Mix all the ingredients.
3) Thaw the puffpastry sheets as on packet directions.
4) Fold and fill the Pinwheels-
Detail Directions:
http://my-kitchens-aroma.blogspot.com/2009/11/appetizers-puff-pastry-pinwheels-with.html

 5) Bake the Puffs at 350F till golden brown and crisp

6) Serve Hot with Maggie 'Hot and Sweet' Sauce. Enjoy!

"Appetizers"- Shrimp Pattice/Prawns in potato Patties

'M' and I had been friends for 5-6 years before we got married.Even then I did not know about his 'unlove' for prawns.After getting married I started to 'show' my cooking skills and one day I made these just before he came back from work.Now these 'pattice' are a delicacy in my moms home.We all would go head- over -heels when she made these.So when 'M' got home that day, I served these and waited for his reaction.I thought he is going to be sooo happy on me...
BUT....he took a bite and then he said...he can't have anymore!!I was in tears:( He then told me that due to the resemblance of shrimp/prawns with 'worms' he cannot eat shrimp.
Hence, now I make them only when I have other friends to share and enjoy these with me!
Ingredients:
For the shrimp filling
20-25 Small/Medium shrimp(cleaned, deveined, tails off)
1 large onion finely chopped
1tsp ginger garlic paste
1tsp Chicken masala/Kitchen king masala
1-2 tsp Red chili powder
1/2tsp Turmeric powder
1/2tsp cumin seeds
Cilantro
Oil
Salt

For the outer covering
2-3 potatoes boiled and mashed well,without any lumps.Grate them to get smooth mash.
1/2tsp garlic paste
1/4tsp Ajwain seeds/Cumin seeds
Salt
oil to fry
Bread crumbs

Method:
1) On 1tbsp oil fry the chopped onions till translucent and starting to brown.Add the cumin seeds, Ginger garlic paste and fry 1 min.Then add shrimp, spices,salt and cook till the shrimps cook and all the moisture evaporates. Garnish with Cilantro.

2) Mix mashed potato, salt, garlic paste, ajwain and make into smooth 'dough'.Make small balls with shallow center and stuff with 'Shrimp' filling. Cover completely with potato.

3) In a flat plate take bread crumbs.Place the Patties in the bread crumbs and coat on both sides.
4) Shallow fry on both sides till golden brown.

              Serve the Spicy Shrimp Patties hot with Maggie 'hot and sweet' sauce!

"Everyday Cooking"- Whole Wheat Tandoori Naan

My friend 'M' made this the other day for the Potluck.She said she learnt it from some friend of hers here in Columbus.I am sure this recipe is pretty much famous in Columbus now! It is one of those 'Wildfire 'Recipes that spreads from ear to ear!
"Naan' is a leavened flat bread. The only 'leavening' agent here is 'Yogurt' and these flat breads are made from whole wheat flour and in our 'Home Tandoors' that is Regular ovens! All these make them a BIG HIT! Not only that they bake in about 2 mins!!!

Ingredients:
2 cups Whole Wheat Flour/Atta/ Chapati Flour
1/3rd Cup Plain Yogurt/Dahi
1/2tsp Kasoori Methi(optional)
1/4tsp Ajwain/Oowa(optional)
Salt
water
Cooking spray
Butter

Method:
1) Mix wheat flour with yogurt, salt, ajwain, kasoori methi and knead into a soft dough with water.

2) Keep covered for 2-3 hrs.
3) Roll out the dough into oblong/ triangle / circle shape with 'light' hand. Do not press hard on the dough while rolling. Roll till about twice the thickness of a 'chapati'

4) Pre heat the oven to 'Broil' or to Max temp(like 500F)
5) Spray the cooking sheet with cooking spray/apply light hand of oil to prevent naan from sticking.
6) Bake for 1 min or so(till light roasted) then turn the naan and roast on the other side.The naan will fluff up and are done quickly.SO WATCH OUT..or otherwise they will burn.

7) Apply butter and serve IMMEDIATELY.
8) Serve with your favorite curry. I served them with 'Paneer Chettinad"!
http://my-kitchens-aroma.blogspot.com/2011/03/everyday-cooking-chicken-chettinad.html

"Pat a Cake"- Rainbow Zebra Cake with Chocolate Ganache

'A' is already 10 months old! Can't believe how time flies. It won't say that it was just yesterday that she was born and now she is already this old....but even with all the hardships...it really feels that it wasn't long ago that we got her home finally from the hospital...after those long cruel 48 days....
Anyways....All is well in the end.

For her 10 month b'day..I decided to give 'Zebra' cake one more try.But this time is was going to be a  colorful....rainbowy....beautiful ..'RAINBOW ZEBRA CAKE'!!!
 http://www.sailusfood.com/2011/01/03/eggless-rainbow-zebra-cake/

For the  basic recipe,I followed :
http://www.azcookbook.com/zebra-cake/

I made little changes...
1) I used Red and green food coloring instead of the cocoa powder
2) Sprayed the cake with 'sugar syrup' for more moisture and 'sweetness'
3) Iced it with 'Chocolate Ganache

Here is how I assembled the cake:
1) Divide the white cake batter made by above recipe into 2 parts. In the 2nd part divide again into 2 parts.Add red coloring to one and green to the other.Mix well.
2) In the buttered 9 in cake pan add 3 tbsp white batter in the 'center' of the pan

3) On that add 2 tbsp of green batter in the center of the white batter

4) Again add 3tbsp of the white batter to the center of green batter.
5) Then add 2tbsp of the red batter to the center of the white batter.

6) Repeat 3tbsp White ..then 2 tbsp colored... then 3 tbsp white...till all the batter is used up.This is how the batter looks after assembly. The batter will spread on it's own.All you need to do is add the measured batter to the exact center of the pan.

7) To get a 'floral' appearance , run a toothpick from the center of the cake to the end on regular intervals.

8) Bake as directed in the recipe(http://www.azcookbook.com/zebra-cake/)
9) After cooling, spray with a 'Spray' bottle the following syrup:
Boil 1/2cup water and 1/4th cup sugar for 7-10 mins.Let it cool Add few drops vanilla essence.
10) Let the cake soak up all the moisture
11) Chocolate Ganache

http://www.joyofbaking.com/ganache.html

12) For decoration, add 'sprinkles' on the edge of the cake.Cut the cake into 'Wedges' to see the dramatic effect of the 'Zebra Cake'

                          
                              Happy 10th month Birthday my beautiful flower 'A'!!!

"For Little Tummies"- Mix Vegetable Tikki/ Vegetable burger/Mix Vegetable Tikki Chaat

When you want to sneak in Veggies into the little tummies, something like this really works for my little guy.
The more 'colorful' (with veggies) you make this tikki the more nutritious it will be.I also add various spices to make it more flavorful and mask the 'sulfurous' odor of cabbage.

I use this recipe for making mix vegetable tikkis, mini burgers with vegetable patties, mix vegetable tikki chat etc etc.The 'Cabbage-Corn-Carrots'  along with Potatoes and Ginger-Garlic paste -combo is my favorite,but I also add spinach, black beans, peas as per availability in my refrigerator.

Ingredients:
1 cup boiled mashed potatoes
1/2 cup finely chopped cabbage
1/4th cup finely chopped carrots
1/4 cup corn kernels
1tbsp boiled black beans
1/4th cup chopped spinach
1tsp Ginger-garlic paste
1/2tsp cumin seeds
1/tsp mustard seeds
1/2tsp fennel seeds
1/4tsp Garam masala
1/4th tsp Turmeric powder
1/4tsp chili powder(use as per desired spiciness)
2tsp oil
salt
Plain bread crumbs for coating
Oil for shallow frying

If making burgers: Burgers buns/bread rolls
If making Mix vegetable Tikki Chaat- all the fixings for chat- Chopped onions,tomatoes,tamarind chutney/yogurt, sev etc

Method:
1) Heat 2 tsp oil,add mustard,cumin seeds. Fry the cabbage, carrots, spinach, corn till tender.Add the Ginger garlic paste,spices, potatoes, black beans, salt and fry for few minutes.
2) After cooling, roll into small 'tikkis/ Cutlets'.
3) Roll into bread crumbs and shallow fry in oil on both sides till golden brown.

4) Kids love it with Ketchup.

Veggie Burgers:
Serve the patties as 'mini veggie burgers' in mini bread rolls/ buns
Add Cheese and sliced cucumbers,tomatoes etc

Mix Vegetable Tikki chat:While Serving the above patties as 'chaat', top them with ketchup/yogurt/ Tamarind chutney, chopped onions, tomatoes, Cilantro and Sev.

"Pat a Cake"- Zebra Cake

Zebra Cake- A 'semi' successful attempt

Lately, some of my friends have been baking 'eggless' and 'vegan' cakes. 'S' is making these amazingly professional looking 'Vegan Chocolate Cakes' and the other day 'R' baked 'Eggless Pineapple Pastries' which all loved at the Potluck. Since I am a non-vegetarian and a 'nervous' baker....I haven't tried my hand on eggless baking.After all the hard work of baking the cake, if it 'fails'....I get really disappointed.
Couple days ago I had seen this 'Zebra Cake' online and really wanted to try the 'technique' myself and I had this recipe for 'Eggless cake with Condensed milk' that I had to try out. I decided to do ' ek teer me do nishane' and bake the zebra cake with the eggless recipe.
The pattern came out really well, but the texture failed miserably:(

So I won't write the recipe here.I am going to try a different cake recipe soon.
But in short all you need is:

1) Cake batter made from 2-3 cups all purpose flour
2) Dark cocoa powder to mix in half the batter.

Divide the batter into 2 parts. Keep one 'white' and add dark cocoa powder to the other (dark cocoa is necessary to get good distinct patterns)

Assemble the cake with your favorite 'cake batter' recipe as follows-
1) 1 scoop white batter in center of the pan

2) Add one scoop 'chocolate' batter on top , in the center

3) Again 1 scoop white batter in the center

4) Repeat the process 'patiently' till all the batter is used up.

5) Bake at 350 F for 40 mins.Let it cool for 20 mins before cutting

6) Sprinkle with powdered sugar