"Appetizers"- Chicken-Zucchini Roll-Ups

Just couple days ago..I was watching "Iron Chef America- Battle Zucchini'.The chefs had to make 5 courses with Zucchini. They made amazing dishes which you wouldn't even think were possible with Zucchini. The
Judges were arguing whether Zucchini really has any 'Flavor' of its own??? Some said yes..it definately has a 'Flavor'. The other said.....no zucchini doesn't have any real flavor, but picks up the flavor of other ingredients.
I agree on both sides....Zucchini definitely has a subtle but distinct flavor and it surely does take on the flavors of other ingredients in the dish.
Though I do not rate Zucchini as one of my Favorite veggies...I still buy it to make Zucchini bread (I love it!), I use it in Pastas, make Zucchini  fritters, use it in Sambar etc etc.
And Now......I have discovered....a new way to use it!!!
To use it as a 'wrap' for appetizers!
The little Chicken -Zucchini Roll-up Bundles looked cute and tasted awesome!!!
The chicken was Spicy and well complemented by the soft texture and subtle flavor of zucchini.

Ingredients:
6 Bite size (or little bigger) pieces of boneless chicken( I cut out cubes from a boneless chicken breast)
6 long thinly cut Zucchini strips.

1/4tsp Ginger garlic paste
1/4tsp Chili powder
1/4tsp mint paste
1/4tsp turmeric
1/4tsp tandoor masala/ garam masala
1/4tsp cumin-corainder powder
few drops of lemon juice
salt
oil

Method:
1) Marinate the chicken pieces with ginger garlic paste, turmeric, lemon juice, chili powder, tandoor masala, salt etc.Let it sit in refrigerator for 15 mins.
2) Carefully cut thin strips of zucchini. Not too thick or thin.They should be sturdy enough to hold shape and able to wrap around the chicken.
3) Sprinkle little salt and chili powder over the zucchini strips.
4) Carefully wrap the strips around Marinated chicken and secure with a tooth pick.

5) Heat some oil in Non stick skillet.
6) Place the Roll up bundles carefully in the oil, vertically(tooth picks still on). Let it brown from bottom.Then turn around till the other side browns. Chicken at both ends should be browned.
7) Then turn the bundles around on their sides. Let the zucchini brown a little bit. Do not over cook. But the chicken should be cooked well through.Check with a  toothpick.
8) Cover the pan with a lid and let the bundles cook for 1-2 mins.
9) Remove promptly and serve warm.

A perfect Party Appetizer sure to wow your guests!

"Appetizers"- Potato Balls with Spicy Green Peas filling

Usually, when 'M' gets home from work in the evening, he is pretty hungry. Loves to have some snack when he gets home.Couple days ago, this recipe came as 'extempore' .I was thinking what I can make for the snack today? Opened the refrigerator....found couple boiled potatoes ( my moms trick..to have couple boiled potatoes on hand!) and some left over 'spicy peas filling' Tadah......and we had an amazingly delicious snack within 15 mins. 'M' said he would rate these as one of the best appetizers he ever had! I said....WHY NOT??? Potato.... that too fried till golden brown......what can go wrong? It has to be delicious!!!! Even little 'E' munched on these and kept asking for more 'Vala'(i.e Vada) .....that's what he was calling them!

Potato Ball Covering:
1and1/2 cup mashed potato (without any lumps)
1/2 cup Seasoned bread crumbs
1/2tsp Cumin
1/2tsp Chili powder
1/2tsp garlic paste
Salt
oil for frying
1/4 cup seasoned bread crumbs for light dusting the balls.

1) Mix together mashed potatoes, bread crumbs, salt, cumin, chili powder,garlic etc.Knead well.Keep aside.

Spicy Green Peas filling
1 onion finely chopped
1 tomato finely chopped
1 cup frozen green peas
1/2tsp garam masala
1/2tsp cumin
1/2tsp mustard seeds
1/2tsp cumin-coriander powder
1/2tsp Chili powder
1/4tsp turmeric
salt
oil

1) Heat oil in a pan.Add mustard seeds amd let them splutter.Add the cumin seeds,onion and fry till golden colored.Add the tomatoes and rest of the spices.Fry 2-4 mins
2) Add the green peas and salt and fry again till the filling dries up.Let it cool.

Assembling Potato Balls with Green peas filling:
1) Take about 2tsp mashed potato mixture in hand.Make a depression in the middle.
2) Place 1 spoonfull filling in the center
3) Carefully cover with potato mixture and make into a round ball.
4) Roll the ball into bread crumbs. Dust any excess bread crumbs.
5) Heat oil in a deep pan. When hot enough to fry, carefully fry the Potato balls in the oil till golden brown from all sides.
6) Serve hot with Ketchup/ Hot and Sweet sauce/ Mint Chutney.

Variations:
The Potato balls can be stuffed with pretty much anything.....Chicken kheema, Paneer, Spinach, Corn or even some thick Green chili-coconut chutney.They all taste yummy!

Enjoy the slight- crunchy, but soft outer potato covering stuffed with spicy green peas to satisfy your craving for a delicious evening snack!

"Everyday Cooking"- Savory 'Black gram/Urad dal' muffins with spring onions/ Baked 'Medu Vadas'/Appe

It is kind of 'funny' to call these muffins.But they kind of are--- baked with leavening agents in a muffin pan and hence 'look' like muffins! I got the motivation to make these from the memories of something my mother made in India, it is called 'Appe'.

The batter was similar to 'Idli' or 'medu vada' batter Black gram/Urad dal paste (rice can be added), chopped onions, cilantro, green chillies etc. But instead of deep frying those, they were cooked in a 'special Appe iron gridle with depressions'. The 'Appe' came out golden brown and crispy on the outside ( kind of 'fried' appearance) , soft inside, fluffy and tasted delicious!!! They were a perfect snack! Loved eating those growing up!

Here is the picture of 'authentic' Appe being cooked-

Picture source: http://shopforhoney.com/showRecipe.asp?rid=51

I obviously do not have a 'Appe Griddle' here in USA and so came up with this version to be made in regular oven, in muffin pans! Try it out! They are delicious!

I did not use 'Rice' in the batter. I used Urad dal/ split black gram and some 'Rava'/ cream of wheat, to make these. I served these up with 'Coconut-Cilantro' chutney.But you can also serve it with Ketchup/ Hot and sweet sauce etc

Ingredients:

1cup Urad dal paste (Soak urad dal for 5-6 hrs. Grind with no or minimal water)

1/4cup Rava/Cream of wheat

1/4cup sour yogurt

1tsp lemoin juice

2tbsp spring onions chopped
1/4cup onion finely chopped

1/2tsp ginger paste

1/2tsp green chilies finely chopped

1/2tsp cumin seeds

1/2 tsp baking powder

1/4 tsp baking soda

salt

oil

For Coconut Chutney:

1/2cup fresh/frozen ground coconut

2 tsp roasted chana dalia

1/4 cup cilantro

1-2 green chilies

1 clove garlic

1/4tsp ginger

salt

sugar

water

oil, mustard,cumin,curry leaves for tempering.

1) Grind together coconut,chana dalia, garlic, ginger, cilantro, salt, sugar.

2) Heat 1tsp oil, add mustard, cumin, curry leaves, let it splutter.Add to the ground chutney.

For "Appe':

1) Mix together Urad dal paste, rava, onions, chilies, cumin, yogurt.Blend well.Keep aside for 10 mins

2) Preheat oven to 350 F.

3) Oil muffin pans liberally.The 'Appe' tend to stick as Urad dal is pretty sticky.So either use oil liberally or use non stick muffin pans. Oil also helps to give 'crisp' texture and 'fried' golden brown color.

4) Add lemon juice, baking powder, baking soda to the urad-rava batter.Mix only till well blended.

5) Immediately pour 2 tbsp batter into oiled muffin pans.Drizzle few drops of oil on the sides of the batter as well.Bake in the oven for 25 mins.

6) Turn up the heat to 425F. Bake for another 5-10 mins until the 'muffins/appe' look golden brown and cooked from within(check with a tooth pick).

7) Take out from the oven, let them sit for 10 mins.

8) Remove from the muffin pan

9) Serve warm with Coconut chutney/Ketchup.

                               Bite into the crisp- savory- golden brown muffin with soft- fluffy inside!

Rough weekend- Slow on Blogging this week :(

Rough weekend:
Had a pretty 'rough' weekend. On friday, we went out to dinner at this newly opened 'Italian Buffet' place.I was pretty excited about going there. I thought we all love Italian food..especially 'E' loves Pizza and Pasta. Also, this place has 'indoor fireworks' ( their ceiling would lite up every few minutes to mimic fire works show) and also has colorfull fountains.I was sure 'E' is going to love it and for a change sit still till we dine!
When we went there, 'E' actually did not eat much...may be 1/2 a slice of cheese Pizza. Both 'M' and I tried few different Pizzas but weren't satisfied with any and did not like any in particular. Had some salad along with the Pizzas. That was it...wasn't to happy about the dining experience there.But decided may be we will try the other stuff on their menu which wasn't included in the buffet .....the next time.
Came home....watched a movie...went to sleep.
Then...
It all started at around 1.30 am.....both M and I got terribly sick.....we were throwing up....had nausea.We were sick with food poisoning.....whole night we were awake and feeling terrible.Fortunately..since 'E' hadn't eaten much there....he was not affected and he slept throught the night.We were so thankfull for that!
So the rest of the weekend we were still suffering from Nausea, feeling weak, had little temperature, did not feel like eating anything...it was HORRIBLE!!!
All we ate throught the weekend was Plain daal and rice.That was the only thing we could keep in!
Even today.....we aren't feeling all that great. But definately better than past couple days.
So..
As you must have guessed .....I am not 'feeling' like cooking at all ! Don't know how long the nausea is going to last?
Hence, I am going to take it easy on cooking for the blog and keep to minimal cooking as needed.

Also, its 'Exam week' ....I have to submit Final exams for (Food Science-'Food Bioterrorism' ) course that I am taking through Ohio State University. This will be my 2nd last course for the series!
One more course to go.....and I will be done!


See you all once I am done with the exams and feel rejuvenated to cook again after the food poisoning incident!!

Hope you will join me again!

"Chatpata Chaat'- Bhel

What foods do you miss most...living away from your home country???
For me...its mostly the street foods....Bhel, Pani poori, Dabeli, Chana Choor,SPDP(Sev Potato Dahi Poori) etc etc.Not that we cannot make them here in USA....but the ease of stopping at one of the stalls, telling the vendor -how 'spicy' or 'sweet' you want your dish, the dish being made in front of you, chaating- gossiping with your buddies, savoring the tangy-spicy-sweet mouthwatering chaat.....ufff even the 'thought' makes me nostalgic and my mouth water!!!
Once,I was telling my colleague at Cornell  'How I miss Indian food'.He was surprised, he said.....but there are so many Indian restaurants here..why don't you eat there! I told him....they do not have 'all' the foods we get in India....and ofcourse the 'taste' is not as authentic. He asked me to describe some dish which I miss the most.I tried describing to him..'Bhel'...Puffed rice mixed with savory snack mixture, raw onions, tomatoes, Tamarind chutney.. etc etc He seemed confused....couldn't really 'get' what I  really miss????
I can totally understand....he hadn't tasted the addictive tangy-sweet-spicy taste of Bhel ...how would he know..what I really miss???
When I was reading 'Namesake' by Jhumpa Lahiri....a book about an 'immigrant' family......there, the couple migrates to US (may be in 1970's..don't exactly remember when) The lady is 'Bengali'. After coming to USA, she misses ofcourse her homeland, her friends and family....but also the 'food'. She becomes really homesick and tries making 'Bhel' with Rice Krispie cereal !!!!! How cool was that! Because those days finding 'puffed rice and indian grocery' wasn't as easy as it is now! So....we are amongst the lucky ones!!! We atleast can find what we need to make our favorite dish here in US of A!

Here is the recipe for 'Bhel':

Ingredients:
2 cups Puffed rice ( I haven't tried using Rice krispie cereal yet!!) Make sure its crispy.
1Cup Savory 'Hot Punjabi Mix' Farsan
1/2 cup thin Sev
1 onion  finely chopped
2 tomatoes finely chopped
1/4 cup chopped cilantro
1 tbsp roasted peanuts
1 tbsp raw mango chopped (if you like the tang)
Flat pooris if you want to make 'Bhel Poori'. I sometimes use 'Pringles' !!!

For Chutney:
1 tbsp Tamarind extract
1/4 cup grated jaggery
1/2tsp cumin-corainder powder
1/2tsp chili powder
1/4tsp chaat masala
salt
1/2cup water
Mix everything in the water and make Tangy-sweet- spicy chutney.This chutney is pretty watery.

For extra spice:
Crush green chilies and garlic together into fine paste. Add to bhel as needed.

Mixing bhel:
1) Mix together the puffed rice, farsan, half of the sev, onion, tomatoes, peanuts, mango etc.
2) Add the tamarind chutney to make the bhel 'wet' but not soggy.
3) Garnish with remaining sev, cilantro, pooris/ pringles etc
4) Serve immediately!

Enjoy the blissfull combination of various textures and tastes all packed in one mouthwatering dish!

"Appetizers" -Phyllo 'Potlis' with Spiced Green Peas

I know what you are thinking...."She is obsessed with 'Phyllo dough'! Actually it  is not a 'obsession' but more of a 'fascination'.....how many different ways can I use the Phyllo dough! I am just experimenting with shapes, fillings, toppings, tastes- sweets-savories etc. And since I still have half of the phyllo dough sheets still sitting in my refrigerator...you may expect to see more of 'Phyllo' recipes!

Anyways...
Last afternoon, I was thinking what shape to go for today... And I remembered the 'Potli' style bags famous in India.They come in all different colors, sizes with pretty bead work and fancy strings.They are really  very pretty!Perfect I thought! I could do that! I can mold the phyllo into little 'Potlis' and stuff them with spicy green peas filling!

Here is the recipe:

For the Phyllo Dough

 6 sheets of Phyllo dough thawed at room temperature

1/2 tbsp butter melted

1)Place 1 Phyllo sheet on  a flat surface.Brush butter on the surface.

2) Place the next sheet on top.Press flat gently.Apply butter.Repeat for all 6 sheets.

3) Cut into 6 squares of equal size. If you want 'bigger' Potlis cut into 4 squares.

4) Keep covered with moist cloth untill ready to use. They dry up fast!

Spicy Green Peas filling

1 onion finely chopped

1 tomato finely chopped

1 cup frozen green peas

1/2tsp garam masala

1/2tsp cumin

1/2tsp mustard seeds

1/2tsp cumin-coriander powder

1/2tsp Chili powder

1/4tsp turmeric

salt

oil

1) Heat oil in a pan.Add mustard seeds amd let them splutter.Add the cumin seeds,onion and fry till golden colored.Add the tomatoes and rest of the spices.Fry 2-4 mins

2) Add the green peas and salt and fry again till the filling dries up.Let it cool

Phyllo Potlis assembly

1) Take 1 square of layered phyllo dough.Place 1 spoonfull filling in the center.

2) Pull up all corners gently and make into 'Potli'/Pouch.

3) Tie with 'Aluminun foil strips' or green onion leaves.I used aluminun foil strips.

4) Place on baking sheet and bake at 400 F for 20-25 mins untill the 'Potlis' turn Golden brown on all sides.

5) Serve warm with Ketchup/ Hot and sweet suace.Untie the aluminum foil before serving OR for more 'Interest' let your guests untie the 'Potli' before eating.

Untie the 'Potli'...Bite into the crisp buttery Phyllo dough and savor the Spicy green peas!

"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/