"Everyday Cooking"- Chicken Frankie/ Chicken Kati Roll

There are so many famous street foods in India that are amazingly delicious, mouthwatering, sometimes healthy too! Because of 'mingling' of the cultures, 'what originated where'...is a big question! In Maharashtra..the famous Dabeli (Origin:Gujrat), Pani poori/Bhel(Chaats) (Origin: Delhi), Chinese food (Origin:China), Vada Pav (Origin: Mumbai), Misal Pav (Origin: Kolhapur), Dosas/Uttapa/Vadas(Origin: S.India) are some of the famous street foods. Also famous is the Kati Rolls/ frankies.I still do not know why they are called 'Frankies' but just found out that the 'Kati Roll' originated in 'Kolkatta'! Did not know that! Wikipedia says: Kati roll is street-food originating from Kolkata, India. Its original form was a kati kabab enclosed in a paratha, but over the years many variants have evolved all of which now go under the generic name of Kati Roll. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll.
Last week I made my mom's Veggie version of the Frankies and this weekend I thought I will give my friend 'P' the taste of Maharashtrian street food (Had not quite realised the origin is 'bengali' though!!)  when her family comes over for lunch! Anyways..that doesn't make the 'Kati Rolls' any less delicious....and we all enjoyed the spicy-tangy chicken wrapped in wheat chapati/paratha.
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
(2 Eggs beaten) +salt and little chili powder)-needed when assembling the Kati roll
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 chicken filling:

1 lb Boneless chicken cut in small pieces
2 onions chopped
1/4cup crushed tomatoes
1/2tsp ginger garlic paste
1/2tsp Chicken curry masala
1/2tsp cumin-coriander powder
1/2tsp cumin
1/2tsp turmeric powder
1/2tsp chili powder
1tsp Mint paste
chopped cilantro
oil
salt

For topping: Onions,Green Pepper,Red Pepper sauted with salt and black pepper

Method:
1) Marinate chicken pieces in ginger garlic paste, mint paste, turmeric, chili powder etc.Keep aside for 1/2hr.
2) Heat 1tbsp oil, add the onions.Saute till brownish.Add the tomato paste and saute till nicely fried.
3) Add the marinated chicken and other spices. Cook till all the juices dry up and chicken is tender.
4) Garnish with chopped cilantro

For my 'SECRET' chutney:
This one is my favorite quick chutney. It's tangy-spicy-minty.Goes well with Samosas,Vadas, most appetizers etc. Its color is brown and so most people think its 'tamarind' chutney.But actually it is just 'Jazzed up Ketchup!
1/2cup tomato ketchup
1tbsp Maggie hot and sweet sauce
1tbsp Mint paste
1/4tsp chili powder
1/2tsp sugar
1/2tsp chaat masala
salt
Mix everything together and your chutney is ready!

Assembling the Kati Rolls:
1) Brush the wheat chapati with beaten egg mixture and put on oiled pan/tava (the egg side down) Let the egg cook.Take off the heat. Apply the above chutney liberally on the egg side.The egg side will be inner side of the roll.
OR
Make thin egg omlettes first and place them in the wheat chapati/paratha.
2) In the center add 2 spoonfulls of the chicken, onions and peppers and fold into a roll.Secure with tooth pick if necessary.
3) On heated tava/pan apply little oil and warm up the roll, till golden brown.
4) Wrap half way in foil/paper.
5) Serve hot with or without the chutney/raw onions etc.

"Sweet Treats"- Phyllo cups with Yogurt and Fruits

The long weekend was very much relaxing.We did not travel anywhere....but.....met friends, ate, watched movies, slept.Sometimes.... that is all what you are looking forward too!
So, we were going to have 'P-V-K' over for lunch yesterday.I planned a simple menu and a simple dessert.
It's fun to keep it 'casual' when you have friends over. That way everyone is comfortable and relaxed.
Sometimes 'simple' foods are the ones which are comforting and give pleasure.Infact as kids.....even a small 'M and M' or 'Bread and Jam' sandwich is all you need to get a smile on that face! It is so easy to make kids happy.I have seen 'E' enjoy the 'simplicity' of life! Happinesss comes to him in 'simplest' things!
And that's true.....as they say: Life's Greatest pleasures can often be the 'Simplest' ones!
So....
I put together this 'simple' dessert to end  the meal. It is very easy, quick, 'not too sweet' and looks very pretty! Love the crunch of the phyllo cups and contrast it gives to the smooth creamy texture of the yogurt!

Ingredients:(For making 6 cups)
6 sheets of Phyllo dough ( thawed to room temp)
1tbsp melted butter
2 cups flavored yogurt of your choice (I used 'Raspberry' and 'Vanilla' flavors)
1/2cup Pineapple cut into small pieces( I used 'Dole' canned pineapple)
1/4cup Pomogranate

Method:
1) Carefully unfold phyllo sheets.They are paper thin, so be gentle.
2) Place 1 sheet on a big flat surface.Brush lightly wth melted butter.Place 2nd phyllo sheet on top.Smooth out.Brush with butter and place the next sheet.Repeat for the remaining sheets.
3) Cut out 6 squares from sheet and place them in 'muffin' pans, to create 'cups'.

4) Bake at 350F for 15 mins till the cups are golden brown in color.Let them cool.

5) Just before serving: Place 2-3 spoonfulls of yogurt in the cups, top with fruits.

6) Dig in the crisp phyllo cup and enjoy the  'crunch' along with 'smooth creamy cold sweet ' yogurt and fruits!

"Everyday Cooking"- Spaghetti with Mushrooms

Looking for something simple for dinner??? Oh ....I get lazy many times and want to cook something quick  n' easy. If 'M' has to cook something quick and easy.... many a times its either 'Upma' or 'Rice+daal" or "Daal and bread" and the easiest of all....call ***-***-PAPA ie order pizza from Papa Johns!!! How easy is that! Hahah! Apart from the joke....I really appreciate him taking over the kitchen and putting together a nice simple meal for us! The 'thought' counts....
 Last week we had pizza for dinner....so yesterday night when the BIG question came..'What to make for Dinner???' I quickly decided to make this 'Spaghetti with Mushrooms'.
Ingredients:
2 handfull thin spaghetti
1 cup sliced mushrooms
1/2cup crushed tomatoes
1tsp crushed garlic
1/2tsp Italian seasoning
1/2tsp fresh/dried Basil
1/4tsp black pepper
1/4tsp red pepper flakes
1/4 cup Parmesan+ Romano cheese grated
1/2tsp sugar
salt
olive oil
Cilantro/Parsley for garnishing

Method:

1) Cook the spaghetti in salted water till 'al dente'

2) Heat 2tsp olive oil, add crushed garlic.Fry for few seconds and add the sliced mushrooms.Fry till slightly browned.

3) Add the tomatoes, spices, salt, pepper  and sugar.Cook for 3-4 mins.

4) Drain the spaghetti well and all to the pan with tomato+ mushroom sauce.

5) Top with parmesan-romano cheese, red pepper flakes and parsley.And extra drizzle of olive oil if you like!
6) Serve hot !

Enjoy with hot Italian vegetable soup or a crunchy appetizer like Bruschetta.

"Fusion Cuisine"- "Tandoori Spiced" Baked Salmon Fish Sticks with Parmesan Crust

What I love about learning to cook and trying out different cuisines is....you not only learn to appreciate different tastes and 'taste combinations' but also get a chance to explore various cooking techniques and methods. And the fun part is...you can pull together all the tastes you like from different cuisines and put together a whole new cuisine i.e Fusion Cuisine which 'wows' your taste buds!

Over the course of this blog..and my overall 'cooking life' I have learnt various techniques and cooking methods from different cuisines and wondered how I can use to make my favorite'dishes' better OR easier OR Tastier OR Healthier??

Here are a few examples-

I tried a 'pastry' like outer crust to make Vegetable Samosa.This uses ice cold butter and water to make a crispy/flaky crust.

I learned to make the famous Indian dessert Rasmalai from Ricotta cheese.

I used 'Tostitos' to make 'Sev poori' like 'Tostitos Chaat'. All these and many more....were fun to cook ,eat and share.

Here is one such 'fusion' recipe of Indian and Italian flavors. I used spice rub like 'tandoori chicken' on fresh Salmon sticks and crusted them with Parmesan-bread crumb mixture. They came out SUPER delicious! The salmon was tender on the inside spiced with indian spices and the outer crust was crispy because of the breading technique. I also made a 'tangy-Spicy-Garlicky'dip with mayonnaise to go along with the sticks.

Ingredients:

1 medium sized fresh Atlantic Salmon fillet(ask for 'center 'cut salmon and de-skinned)

1/2tsp Tandoori masala/ Kitchen king masala/ any punjabi flavor masala

1/2tsp Cumin-coriander powder

1/2tsp Chili powder

1/4tsp turmeric

1/2tsp garlic paste

1/4tsp lemon juice

olive oil

salt

For breading-

1/2cup All purpose flour

1/2 cup Italian herbed bread crumbs

1/2 cup Grated parmesan cheese

1 egg

salt

Black pepper

chili powder

1)Mix little salt and chili powder in the all purpose flour

2) Beat the egg and add salt and pepper

3) Mix together the bread crumbs and parmesan cheese.

Create an assembly line of all these ingredients.The sticks will be dipped in all the three ,one after the other

For the Dip:

1/4 cup low fat Mayonnaise

1/4tsp Chili powder

1/4tsp garlic paste

1/4tsp chopped Cilantro

Mix all the above together and serve with the fish sticks.

Method:

1) Cut the de-skinned salmon into thick 'sticks'. Not too thin otherwise they won't 'hold' nicely.

2) Mix together 1tsp olive oil,tandoori spice, cumin-corainder powder, turmeric,chili powder, lemon juice, garlic paste, salt etc .Rub gently on the fish sticks. Leave in the refrigerator for 1-2 hrs.

3) Pre heat the oven to 425F

5) Dip the spiced sticks in all pupose flour , then the beaten egg and then in the Bread crumb-Parmesan mixture. This creates an nice crust on top of the sticks.

Place on non stick baking tray( or tray sprayed with cooking spray)

6)  Drizzle the sticks with olive oil lightly.

7) Bake in the oven at 425F for 20-25 mins till golden brown.

8) serve warm with the above Spicy-garlicky Mayonnaise dip!

Enjoy the fusion of Italian and Indian flavors in these tender and flaky on the inside and crispy on the outside fish sticks! Crunnnnch crunnnnch.....hmmmm delicious!

Variation:

1) Use Chicken tenders instead of Salmon to make Chicken fingers.

2) Mozarella cheese sticks can also be made in the same way!

"Everyday Cooking"- 'Rustic' Italian Vegetable Soup

What do you do when you feel under the weather? Actually the weather in Ithaca is most days 'gloomy'.Ithaca is located in a valley. 6 months we have winter and heavy snow...then the other 6 months summer has many rainy days and no sun at all! It is obvious many a times I feel under the weather....crave some warm foods to heat up the body and soothe the mind. Soups work like magic in these situations! I love sipping on piping hot soups on such 'gloomy' days.I love all kinds of soups...but more than 'Cream of anything' like Cream of Spinach, Cream of broccoli....I love 'broth' like soups....my speciality tomato soup, Sweet Corn soup, and this Italian vegetable soup. They are both nutritious and flavorfull....so tempting! You immediately feel the warmth and the release of 'serotonins' to cheer you up!
This particular 'Italian Vegetable Soup' is pretty rustic looking....all the components maintain their individuality but yet all the flavors marry in a delicious way.It is similar to "Italian Wedding' soup...but without any meat.
Ingredients:
1/4 cup chopped broccoli
1/4 cup chopped carrots
1/2 cup frozen/chopped fresh spinach
1/4 cup corn kernels
1/4cup cooked black beans/ any cooked beans of your choice
1/2tsp garlic finely chopped
1/4tsp black pepper
1/2tsp Italian seasoning( Thyme,Rosemary,Basil,Parsley etc)
1/2tsp Fresh/ dried Basil
1/2 cup Crushed tomatoes
1/2tsp chili powder
1/2tsp sugar
salt
Olive oil

For Toppings:
Olive oil
Grated Parmesan cheese
Herb-Garlic Croutons

1) Heat 1 tsp olive oil,add the crushed garlic and other veggies.Saute for 2-3 mins till the veggies start wilting.
2) Add the crushed tomatoes and saute for another 3-4 mins.
3) Add 4 cups water to the pan. Add all the herbs and spices. Add salt.
4) Simmer till all the veggies cook tender.
5) To serve, place soup in soup bowl, top with drizzle of olive oil, sprinkle of parmesan cheese and few herb-garlic croutons.
6) Sip hot and feel fresh and energetic right away!

Note:

I am sending this recipe for the 'Monthly Mingle -Soups' event by -
http://tumyumtreats.blogspot.com/2009/11/monthly-mingle-soups.html
And
http://whatsforlunchhoney.blogspot.com/2009/11/monthly-mingle-38-warming-soups.html

"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.

"Sweet Treats"- Ricotta Cheese 'Rasmalai' with Saffron/ Sweet Ricotta cheese dumplings in sweetened milk

This weekend was pretty good.Saturday took 'E' for a Puppet show in a near by school and then in the evening, our good friends 'M' and 'V'called and said they would stop by to meet us in the evening. Now we were meeting them after a longggg time..and needed to catch up....and ofcourse I wasn't letting them go without having dinner with us. I already had prepared Idli batter.So it was easy enough to make idlis,sambar and chutney.My friend 'M' loves Idlis...so that was going to be a feast for her. What to make for Dessert???
I had been planning to make this Ricotta cheese Rasmalai for a long time.I had bought Riccotta last week itself, but did not have time to get to it. So it was perfect ....I would try this one for tonight's dessert!
My friend 'P' had made it few times..and also 'A' had made for one of her party.Looking at the recipe...it seemed pretty straight forward. When I made it myself..it was really 'NO BIG DEAL RASMALAI'. It was so quick and easy and tasted pretty good!! The 'ras/ basundi' is done similar to the 'authentic recipe' and tastes the same,but the 'malai/ dumplings' are made by baking the ricotta cheese in the oven.How easy is that??? The dumplings come out pretty close but there is obvious texture difference and are not as 'Spongy' as the authentic paneer dumplings in Rasmalai. But wait.......a 'Health fact'
Paneer has about 21% fat ......while Ricotta cheese....even the whole milk Ricotta cheese has 11% fat!!! The Ricotta is a 'whey' cheese..ie...made from the liquidy whey left after the milk is curdled.
So if you are craving Rasmalai but also watching your waist line...this may be an option for you!!! Guiltless(may be less guilt) Indulgence!!!
Ingredients:
For 'Malai'/Dumplings:
15oz Ricotta cheese
1/4 cup sugar
1 pinch cardamom powder
Mix everything till well blended, spoon a couple tsps in a 'muffin' pan. Makes about 12 'dumplings'.
Bake at 350F for about 35-40 mins, till the cheese sets and the sides turns slight brown.Check with toothpick. The cheese 'discs' will look like these after baking-

For the 'Ras'/ Basundi:
There are many ways to do it. You can use either whole milk or half and half or condensed milk etc.
I made mine with some whole milk, some 1% milk and condensed milk.No particular reason.The basundi came out nice and sweet,not too thin or thick.
1and 1/2 cups whole milk
1 and 1/2 cups 1% milk
14oz condensed milk
1tsp corn starch
1 pinch Saffron
1/2tsp Cardamom powder
1 pinch nutmeg powder
Chopped almonds/ pistachios etc for garnishing
1) On low heat boil together all the milk,corn starch for about 20 mins.
2) Stir continously and make sure the milk doesn't burn.
3) Check for sweetness.Add sugar if it isn't sweet enough for you.
4) Add the saffron cardamom,nutmeg etc.Let it cool.

Ras+Malai
Either arrange all the cheese dumplings in a big serving dish and pour the 'ras' on top OR place the dumplings in individual serving dishes and pour some ras on top.Garnish with chopped nuts, saffron etc.Serve at room temp or chilled. I think it tastes best 'Chilled'.

Enjoy this sweet-creamy-cold sensation with unique flavors of saffron,cardamom and nutmeg!!!

Note:

I am sending this entry to JFI-Saffron hosted by http://chefinyou.com/

"Chatpata Chaat"- Kutchi Dabeli

Out of the many street foods famous in Pune,India....this Gujrati (from Kutch) tangy-spicy snack is becoming popular over time. The 'Kutchi Dabeli' stall near my house in Pune is especially dear to me,because it was 'M's and my favorite spot to hang out in the evening during our college days.There was this whole road with various stalls of - Dabeli,Pani Poori, Bhel poori,Ragada Pattice,Dosas, Chinese food etc etc( I know your mouth is already watering hearing all those names!!)...many youngsters would be hanging out there during evening time.I think my friend 'A' is nostalgic about this too and hence was asking me for the recipe.This one is for you 'A'.....hope you enjoy it!
Kutchi Dabeli is almost like a burger but without a 'formed' patty. The filling is made up of  mashed potato spiced with 'Dabeli masala', and nuts and dried fruits are added to give a sweet-sour taste which makes your mouth water. The filling is usually topped with onions, Pomogranate seeds,roasted peanuts, cilantro, thin sev etc.But let me tell you..the 'Dabeli walas' are pretty smart...they have modified their recipe as per 'todays' taste.They have started making 'Cheese Dabelis' as well!!!! They put a ton of cheese over the potato filling ....no wonder it tastes good!
The Dabeli bread/bun is little different than the usual 'Hamburger' bun which we get here.The Dabeli bun is 'crustier' and when warmed on the 'Tava'...you can almost get a crunchy top. The 'Kaiser' Rolls that we get here in USA come very close to the 'Dabeli bun'. The bun is smeared with a Tangy and sweet 'Tamarind-Jaggery chutney' before the filling is added to the bread.
This spicy-tangy creation just tastes D-E-L-I-C-I-O-U-S and out of this world!

Ingredients:
4 Kaiser Rolls
1 onion chopped
1tbsp chopped cilantro
1tbsp Pomogranate seeds
1tbsp roasted peanuts
1tbsp Thin sev
1tbsp Tuti Frooti/ Chopped marciano cherries
Oil/butter

For the filling:
2 Potatoes boiled and mashed well
2tsp 'Siddhi' Dabeli masala or else make your own (http://www.tarladalal.com/recipe.asp?id=2812).The 'Bombay Magic Dabeli' masala is pretty good too.
The 'Siddhi Dabeli masala' is my favorite.It makes authentic Dabelis.It has fennel, cumin, cloves, cinnamon, dried mango and whole bunch of other stuff. It is De......licious!
1tbsp Raisins
1tbsp Cashews
chili powder(only if masala doesn't have it)
salt
oil
Heat 1tbsp oil,add the Dabeli masala,mashed potatoes, nuts,rainins.Fry for 3-4 mins untill well mixed. Keep aside.

For the Tamarind-Jaggery Chutney:
1 tbsp Tamarind extract
1/4 cup grated jaggery (more if needed)
1/2tsp Chat masala
1/2tsp Cumin-corainder powder
1/4tsp chili powder
1/4tsp garlic paste
salt
Mix everything together and add enough water to make thin chutney(almost watery).The Chutney is tangy-sweet and spicy..all at the same time. Your mouth will immediately water at the smell of this chutney!

Assembly of the Dabeli:
1) Cut the Kaiser roll into half horizontally.
2) Apply the tamarind chutney on both the inner sides.
3) Add 2 spoonfull of potato filling,top it with peanuts, onions, pomogranate, Tooti-Frooti, Thin sev,Cilantro etc.Press the Dabeli shut
4) On a medium -low flame heat a flat pan/tava. Add a small amount of butter and place the Dabeli on the tava. Roast the bun till golden brown and crunchy on both sides.Press the bun a little while roasting to help get a crunchy texture.
5) Serve warm.
Bite into the crunchy bread with spicy-tangy-sweet filling.....and experience jumping of your taste buds with joy!!!

Note:

 I am sending this recipe as entry for the Regional Cuisine of India (RCI-Mumbai) event by 'Kitchenchronicles' and Lakshmi Krishnans blog-Veggie Cuisine

"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.

"Food For Thought"- What are your Refrigerator/Pantry staples?

Picture Source: http://www.ehow.com/how_4770981_plan-meals-cheaply-families-budget.html

Everyone has their own Refrigerator/Pantry staples.Things you cannot think you can cook without or stay without.It all depends on your cooking style,your preference and ofcourse your convenience. By 'staples' I mean.... things which reflect your unique cooking or just your choice to have them.Some of the things can be common in everyones household ..but some may surprise you...

Some examples from people I know....and their kitchen would be-
Like for me:
In my Refrigerator you will always find Carrots, Green pepper,tomatoes and broccoli. All the other veggies will come and go on rotation.But these are so versatile for me....I can add these to curries, soups, noodles, pastas etc etc.They go well in 'any' cuisine.
My freezer is always stocked with Frozen green peas,mix veggie and frozen corn.I love to add these to many dishes I make....for nutrition as well as for the 'burst' of color they offer.
Other things I cannot cook without are onions and garlic.....I have to have these all the time!
In the Pantry..I have a stock of some kind of Pasta, crushed tomatoes (to make soups, marinara sauce for pastas,to add to curries etc) and some kind of beans (Garbanzo, kidney or blac beans) for adding to soups/salads or a quick curry.
My mom:
Apart from the 'usual' veggies, my mom always has couple 'boiled potatoes' in the refrigerator.She says they are pretty handy and she can make quick snacks, chaats, parathas,curries whenever needed and not wait for potatoes to boil 10-20 mins before she can actually make the dish.
I do that sometimes myself....but I don't have them as 'Staple' all the time.I will boil couple potaoes in the pressure cooker if there is 'extra' space in the cooker and use them in something in next 2-3 days.
My friends:
My freind 'P' said she always has 'Frozen Spinach' in her freezer.She doesn't let go any chance to add spinach if she can add it to her cooking.So it is convenient and nutritious at the sametime.I had never purchased 'frozen' spinach before.I always used to buy the fresh bagged one..which I used up within 2-3 days after grocery shopping,otherwise it goes bad.But then, if I had to cook something which 'can' have Spinach later in the week, I couldn't add it. Couple weeks ago,I did try the frozen one as 'P' mentioned...and I love it! I can use it in so many different things! I have made fillings for Phyllo Cups, Puff pastry Pinwheels etc.
Other thing 'P' buys often is "Rotisserie Chicken".She says once you buy it..you find ways and dishes to use it up! I haven't tried that one yet.
My friend 'V' once mentioned to me that most of the grocery money goes in buying 'tomatoes'! I know that was 'exaggeration'...but I am sure 'tomatoes' are the 'Staple' of her kitchen.She actually buys them from farm in bulk whenever possible.That's a smart coice!
My friend "A" is a 'heathy' eater...all about soups and salads.I guess her staples are 'lots of veggies' and 'beans'.
How about you? Would you like to share your favorite staples and some ideas to use those...

"Everyday Cooking"- Stuffed Okra/ Bharali bhendi

As a kid, I LOVED okra! We call it 'Bhendi' in marathi ( language we speak in Pune,India). My mom tells me, to get me to wake up in the morning....only thing she had to say was...." Come on wake up...There is Bhendi for lunch"!!!  And...it seems I would get up right away and ask for lunch! Hahah!
May be my mom was exaggerating....but I still remember liking it very much! My father used to joke that....since I like Okra soooo much.....I would have to marry a 'Okra Farmer" so that I can always have okra whenever I want! And the fun part is....."M" (my husband) comes from a family who did own a farm where they planted okra in one plot! How funny is that!!!!
There are number of ways you can prepare okra.You can slice it into discs and fry it, stuff it, add it to Sambar (lentils) etc etc.As a kid I liked the simply sliced one and fried in oil with turmeric,mustard,chili powder and salt. Same goes for my little 'E'...he likes it that way too!
But as I grew up,I also started liking this 'stuffed' okra that my mom used to prepare.
Here is the recipe for Sour-sweet-spicy Okra, stuffed with peanut,sesame,tamarind,jaggery etc.

Ingredients:
1lb Okra (look for slender ones)
1/2cup Finely Crushed peanut
1/4 cup roasted sesame seeds
1/2tsp ginger garlic paste
1/2tsp tamarind extract
1/2tsp Jaggery/ Brown sugar
1/2tsp turmeric
1/4tsp Chili powder
1/2tsp Cumin-corainder powder
1/2tsp Maharashtrian masala (optional)
1/4tsp Cumin
1/4tsp mustard seeds
salt
oil

Method:
1)   Mix together, crushed peanuts, sesame,ginger garlic paste, tamarind,jaggery, cumin-corainder powder,chili powder,turmeric etc. The mixture will be moist but crumbly.
2)Wash Okra and pat it dry. With a sharp knife, give a slit vertically. Gently put your finger in the slit and widen it a little bit.
3) Stuff the slit with 1/2tsp or so of the filling.Press it shut.

4) Heat some oil on low flame.Add mustard and cumin and let it splutter.Add turmeric and little bit chili powder.
5) Add the stuffed okra and gently toss.
6) Cover the pan and let it cook for 3-4 mins on low flame. Do not overcook. The okra should hold its shape.
7) Serve warm with Chapati (Indian flat bread) or roll it in a tortilla to make a tasty wrap.

"Appetizers"- Puff Pastry 'Pinwheels' with Spinach-Corn-Ricotta Cheese Filling

Awesome Discovery:
Usually I never get to watch TV in the the mornings.....too busy doing other things.But last week, 'E' did not have to go to his nursery pretty much all last week.So,one morning after engaging him in 'Painting' activity,I turned on my favorite channel.....Food Network.It was Michael Chiarello's show and he was making these amazing little appetizers from Puffpastry stuffed with pesto and sundried tomatoes. He was folding the puffpastry into 'Pinwheels'. I thought they looked really cool and couldn't wait to try them out. I first tried the shape on a paper..just to make sure...I could get it right...
For the filling: I made a different filling though.....with Spinach,corn and ricotta and parmesan cheese. I was little skeptical whether my filling will taste good,whether the Ricotta will melt and ooze out,whether the frozen spinach will be too wet for the puffpastry......but no.....the Spinach-Corn-Ricotta Pinwheels came out PERFECT!!!
Crunchy on the outside....soft creamy filling on the inside.....JUST DELICIOUS!!! I would rate these as one of the best appetizers I ever had!
I was soooooo happy with myself yesterday....
When 'M' came back from work last evening....after seeing the pinwheels his reaction was...."WOW...they are soooo beautifull !!!
I took pictures as I was doing each step ....so everyone can try these out ASAP!

Ingredients:
1 Sheet Pepperidge farm Puff pastry sheet
For the filling:
1/2 cup frozen spinach
1/4cup frozen corn kernels+ 1tbsp corn
1 tbsp Ricotta cheese
1/4cup grated parmesan cheese (gives nice nutty,salty taste)
1/4tsp garlic paste
1/4tsp black pepper
1tsp Bread crumbs (so soak extra liquid in the filling)
1 pinch nutmeg
1 pinch red pepper flakes
salt
 Microwave the Spinach and Corn for 4 mins in the microwave untill thawed.Drain any excess liquid.Mix with the cheeses, black pepper, red pepper flakes, bread crumbs, garlic, nutmeg,salt etc.Keep refrigerated till ready to use.
Method:
1) Thaw the puffpastry as per packet directions. Cut the sheet into 9 squares.Cut each square on all the 4 corners diagonally about 1 inch in.

2) Place a spoonfull filling in the center of the square. Start folding each corner towards the center of the square,onto the filling. This is the pinwheel shape.

3) Press all the four folded corners neatly but gently into the center and press some corn kernels in the center.This helps in keeping the corners in place and looks pretty too!

4) Bake at 350 F for about 20 mins till the pinwheels turn crisp and golden brown.

5) Serve warm with Ketchup/Hot and sweet sauce. Enjoy the crisp flaky pastry with smooth creamy filling!

Variations:
1) Puff pastrries are pretty versatile and can be filled with savory as well as sweet fillings.
Fruits cut up and mixed with ricotta cheese can be used as filling.For garnishing strawberries/cherries can be tucked in the center.
2) Cooked ground chicken spiced with garam masala and mint can be used as filling.Use 'cherry tomato' to tuck into the center.
3) Spiced potato filling with garam masala,mint,cumin with 'peas' tucked in the center.

The possibilities are endless.....lets explore them together....come...share your ideas!

"Fusion Cuisine"- Chinese Vegetable Pasta

"Fusion Cooking/Cuisine" is created sometimes....for 'innovation' and sometimes just for 'convenience'.
The examples of "Convenience Fusion Cooking" will be -using Wonton wrappers/Pie crust to make Samosas, using Ricotta cheese to make Pedhas, using Spaghetti to make Chinese Noodles etc etc....
We learn to create and work with whatever ingredients we have...and make something that we have either never eaten before or make something we always make but with just.... new ingredients.
One of my friends, who is actually not very much into 'cooking' makes this "Poha Pasta"! What he does is....he makes the recipe for the Poha with onions, mustard,cumin,turmeric etc..but adds cooked pasta instead of Poha!And it tastes good! Another recipe I read was about using 'macaroni' in daal to make the typical Maharashtrian 'Varan Phala".How innovative is that!
So....this weekend was 'Childrens Day"...November 14.There was a party for this occasion and we all were supposed to bring in something for lunch.I was wondering what to make...what kids will like...etc etc.
I was planning to make Chinese fried rice (because kids usually like the 'mild flavors" and colorfull veggies in this rice), but got to know that 3 other people were making some kind of rice as well. Then I thought,why not make Chinese Pasta???  Kids love pasta......and it will have all the flavors/sauces/ingredients of Chinese fried rice and the same colorfull veggies! Also, at social occasions eating in paper plates,with plastic spoons, holding the plate in one hand and eating.....it becomes hard to tackle foods like Noodles or Saucy curries/ Gravies etc. Short cut pastas( like Rotini/Fusili,Penne etc) done relatively 'unsaucy'....work, in my opinion, best.Everyone(including kids) can enjoy eating those with a fork without much hassle. Here is the recipe for my "Chinese Pasta" .I did exactly everything as I would do for 'Vegetable Fried Rice"....but added Pasta instead of rice.That was it ....the marriage of Italy and China for 'my convenience'!
Ingredients:
3 cups Short Cut Pasta of your Choice(I like Rotini because of its shape)
1/4cup Onion cut into bite size pieces
1/4cup Green Pepper
1/4cup Red Bell Pepper
1/4cup Carrots
1/4cup Broccoli
1tbsp Corn kernels
1tbsp Green peas
1tbsp Green onion leaves/spring onions for garnish
1/2tsp Ginger garlic paste
1/2tsp Soy sauce
1/2tsp Hot and sweet sauce
1/4tsp ground chili paste
1/4tsp black pepper
1/4tsp sugar
2tsbsp Roasted Cashews
salt
oil

Method:
1) Boil pasta in salted water till cooked (about 10 mins).Drain and keep aside.
2) In a Wok or big pan, heat some oil, add the ginger garlic paste and all the veggies.Saute for 2 mins on high flame.This will help in keeping the veggies 'crisp' and not soggy.
3) Add the cooked pasta,all the sauces,spices and mix.
4) Turn off the flame and garnish with spring onions and roasted cashews.
5) Enjoy the Chinese Flavored pasta warm or at room temp!

"Sweet Treats"- Almond-Chocolate Chip Biscotti

My real introduction to 'international' cuisine,after coming to USA, happened not only due to 'Food Network' and 'eating out' for dinner,but because I started working at 'Cornell'. As in any University, we had so much diverse population in the department,that it was obvious for the cultures to be shared and intermingle. There were 'Coffee Breaks', 'Lunches at Haustorium' (Dining room of Plant Path Dept) and bringing in 'Left overs'...that exposed me to various cuisines and dishes. One of our older Custodians loved to bake.But her husband was diabetic and she did not want him to eat all that sugar..so she always brought those goodies to the Dept for 'homesick' students and us research assistants. It was amazing to see that smile on her face,when we complimented her about her baking!

I had my first 'Homemade' Biscotti in my lab at Cornell."Biscotti" is a type of Italian Cookie/Biscuit and it literally means 'twice baked' because of the way it is baked.

 One of my colleagues liked to bake and she would bring her baked goods to the lab the next day for everyone to munch.I was always fond of 'dunking' something in my tea or coffee and especially something this crunchy!So got the recipe from her to try out myself. I still have the hand written paper with the recipe she gave me. She had drawn illustrations of 'biscotti making' for me to follow. That was really nice of her! Till now, I always made Biscotti from that recipe...changing a little here and there....adding chocolate chips/cranberries/walnuts etc etc. Not that the Biscottis came out 'the best' or extraordinary but somehow I just stuck to that recipe. Today I thought of trying this new recipe from "GoodHouseKeeping".I used 'Almonds' instead of Walnuts as I did not have enough of those and reduced the amount of chocolate chips and almonds to 1/2 cup each.Other than that the recipe was pretty straight forward.

The recipe can be found here  on "GoodHouseKeeping"

http://www.goodhousekeeping.com/recipefinder/chocolate-chip-biscotti-739

Dunk the Biscottis in your favorite Tea/Coffee and enjoy the Sweet Crunch!

"Everyday Cooking"- Sweet Corn Soup

This whole week 'E' has no school....you know what that means? Where to start......that means..constant need of attention, many water color paintings gone wild,crayon wrappers peeled and thrown all over, shoe closet coming down four times a day, searching for tiny cars all around the house, beeping of 'Choo-choo train' non stop, making and breaking LEGO cars, hearing 'mumma mumma' after every minute, reading all the books over and over again and answering same questions over and over,and..........................
 the list goes on.....
Since he started school, I have noticed, he is demanding more attention from me when he is at home. At school they constantly engage them in activities and play.So he has gotten used to being 'busy' and playing with others.So at home....it all comes down to me! I have to play, jump, read, sing.....all when he wants!
Haha....that's the fun of being a mom! I love it ....but you know sometimes....I feel exerted due to this 'NON STOP' action mode!!!
So today, since it was 'Veterans Day' holiday for all schools, we had arranged a playdate for 'E' and couple of his friends. Just imagine that.....3 toddlers running around the house and having a 'gala' time! God save us!
For lunch I had planned a simple menu of Sweet Corn soup, Vegetable fried rice and some Samosas (filling and dough left over from yesterday). The kids loved the soup....especially because of the 'sweet corn' .
The samosas did not come out as crispy as the other day.Don't know why?
Here is the recipe for Sweet corn soup:
Ingredients:
2cups Whole Sweet Corn kernel (frozen)
2tsp Corn starch mixed in some water to make paste
2tsp Soy sauce
1/4tsp Black pepper
1/4tsp Ginger garlic paste
1/4tsp Red chili paste
1/2tsp Sugar
1/2tsp Maggie hot and Sweet sauce
2tbsp Green onions + leaves sliced diagonally
1tsp oil
Salt
3-4 cupsWater

Method:
1) Heat 1 tsp oil,fry the ginger garlic paste for few seconds,Add the frozen corn kernels.Saute for 2 mins.
2) Add water,let it simmer
3) Add the corn starch,black pepper, all the sauces, sugar, salt etc.Let simmer till the soup thickens a little due to corn starch.The soup should be semi-transperant and taste mildly hot and sweet at the sametime.
4) Turn off the heat.Add the green onions and leaves.
5) Serve hot and enjoy the UMAMI!

"Appetizers"- Vegetable Samosas

Just couple days ago,I was craving 'Samosa'. It was so much easier in India...you crave something...either ask 'mummy' to make it for you or just go around the corner and buy it from the store!There were so many chaat,fast food stalls everywhere....that your cravings were never left unfullfilled.

But here is USA, especially in small town like Ithaca,you have to make everything yourself.When I was pregnant (with 'E') I was craving Pani poori soo much.But none of the stores in Ithaca carried it then.So 'M' went all the way to Syracuse(about an hour from Ithaca) on a weekend and bought packets of pani poori ...so that I could eat till my heart content!

Anyways....good old memories...

Last year I read this interesting book...'The Hindi Bindi Club" by an Marathi author Monica Pradhan.It was about immigrant families and especially about 3 women and their 3 daughters who were born and brought up in USA. The book discusses challenges of women shaped by ancient ways but living modern lives.Their struggle between their traditional upbringing and the 'new' land they were living in.

One more interesting fact of the book was, after every chapter the author writes about some 'recipe' related to the chapter content.It is from this book that I got my recipe for vegetable samosas.

I was very confident about making the filling for samosas..it is a 'no brainer'....but the pastry covering...not so easy!! I tried this recipe from the book and it comes pretty good.

I substituted  the 'vegetable shortening' in the book with vegetable oil.I do not cook myself with 'shortening' so did not have any on hand.But...vegetable shortening is the best shortner (shortens wheat gluten strands) and makes the best flaky pastry....as I learn from my food science courses.So if you really want to make it 'authentic' try some vegetable shortening.But my samosas with butter+oil came out flaky and crispy too!!

Ingredients

For the Pastry/Dough:

2 cups All purpose flour

2tsp corn starch

3/4stick cold butter

2tbsp vegetable oil

1/2tsp Ajwain seeds

salt

Oil for frying

Ice cold water to make dough.(Add ice cubes to water)

1) Cut cold butter into small pieces.

2) Mix with the flour and corn starch by gently rubbing the butter on to the flour.The mixture should look crumbly.

3) Add oil,ajwain,salt and slowly add ice cold water and knead the dough firmly.

4) Cover and place in the refrigerator for 1 hour.

Secret to best flaky pastry is keeping everything cold till ready to fry.

For the Filling:

2 Potatoes boiled and mashed

1/2 cup boiled green peas

1 onion chopped

1/2tsp ginger garlic paste

1/2tsp Garam masala

1/2tsp Cumin-corainder powder

1/2tsp chili powder

1/2tsp turmeric

1/2tsp mustard seeds

1/2tsp Cumin

1/2tsp Fennel seeds(Gives nice flavor.Try it if you haven't used it before!)

5-6 Curry leaves

1/2tsp Mint powder/paste

1tsp chopped cilantro

salt

oil

1) Heat 1tbsp oil, add mustard,cumin,curry leaves and fennel seeds.Add chopped onion,ginger garlic paste,turmeric and fry.

2) Add the potatoes,peas and mix well.Add the mint paste,cilantro,garam masala and other spices and fry.

3) Let the filling cool.

Assemblying the Samosas:

1) Knead the dough again before rolling out.Take a small portion of the dough.Roll out into a circle(about 6 inch).

2) Cut into half moon shape.Arrange with straight edge close to you.

3) Fill 2 spoons filling in the center

4) Fold the right edge over the left edge.Press it shut

5) Press the semicircular bottom with fingers.The samosa resembles a triangle now. You can press the edges with a fork to seal well and make it look prettier.

6) Fry in hot oil on low-medium flame.This is important to make the Samosas crisp.Fry till Golden brown.It takes time for samosas to change color and become crisp.Be patient!

7) Serve hot with Mint chutney/ Ketchup/ Tamarind chutney/ Maggie Hot & Sweet sauce.

8) Enjoy every Bite!!!

"Food For Thought"- To be Vegetarian or Non vegetarian...(About movie Food Inc)

Yesterday watched an interesting movie, Food Inc by Robert Kenner. Actually it was a pretty disturbing movie.It was about the nations food industry,food supply and the 'mass' production of foods.
I have read about these issues both online and in my Food Science courses, but when you actually 'watch' something it shakes you up. Samething happened....when we watched the movie, mind you...it was pretty graphic, I am troubled and thinking about it again and again...
They show how your foods reach you.How they are produced. When they show the chicken, cattle or pigs raised for meat,the conditions they are kept in, how they are slaughtered...it is very disturbing.
There is an 'assembly' line for everything...from start to finish everything is done mechanically...mass produced. They show that the hens are breed in a way so that they grow big in 1/4th the time as the traditional hens, they put on as much weight that they cannot stand on their own feet.They are given hormones so that they put on weight on their breasts....to inrease the 'breast meat' production.
Similar thing about cattle....and the pigs.They are fed diets they are not accustomed to.....just to increase 'meat production".
Other than that, the movies discusses,the emergence of E.coli strains and Salmonella strains that are found in meat...and people getting sick. The 'insecurity' of the food supply and how it affects us...
They mention that a  few 'big' companies rule the food supply and production....the farmers,consumers are not the key players anymore...

Everytime I read or watch something like this....I feel like ....I don't want to eat Chicken/meat anymore.
But again in few days..all is forgotten..and I am back..cooking with it and eating it.
To be vegetarian or Non Vegetarian???
I keep asking myself.
But till now, I haven't quite understood,why people criticize only 'mass' production of meat.Killing is killing.You kill in traditioanl way.....or in 'mass' produced way. You are still killing and eating.
So you either give up eating meat or go with the system and demand....
I am myself very confused and disturbed about this whole issue...
What about you?

On the other side...

Nov 16,2009
Just couple days ago....I read a chapter about "Food Security". It explains why the companies have to do certains things, which customers or other people find offensive....
I thought we all should learn to read at both ends...before making any conclusions.So here are some explanations from the other side...
About 'repetitive' nature of  job of slaughterhouse workers-
When I watched the documentary,it showed that the workers are made to do same job again and again so that they can be payed less. But in reality the "Food security" guidelines by the government ask the companies to compartmentalize the jobs.So that at any time,there should be only 'certain' authorized personnel allowed in that department of the slaughterhouse.This is important in 'food security' of the food supply. So every department has few personnel who always are responsible for that particular job.This makes it easier to 'track' if intentional food contamination or 'bio terroism' like activity occurs.

About common feeding operations and meat processing-
The documentary shows that the cattle are feed in 'Common Feeding Operation' grounds and not 'let out in natural environment" for grazing.
The goverment and the companies have to be really carefull of what the cattle eat. Letting out the cattle to graze in 'natural' environment also makes them likely to be targets of intentional food contamination.If everything is controlled, it becomes easier for the food companies and the government to make the food supply safer.
Meat processing by only a few companies has its advantages as well as disadvantages....
Advantage is....if food contamination occurs,the government knows excatly where it was processed and what could be the potential targets.

Like every coin has 2 sides....so does everything else
You have to look at both before making any opinion or decision ....