"Fusion Cuisine"- Corn Kulchizza!! / Corn pizza on a Onion Kulcha

Kulchizza!!!
How cool is that??? Yes, I came up with that name!!
 A pizza made with "Kulcha" as a crust.....Kulchizza!
Yesterday ,we had our weekly playdate for the kids and I had made "Masala Butter Corn" on toast for the kids. I had made plenty of the corn and we had leftovers for dinner.
Masala Butter Corn......I had it when I visited India last month.At 'City Pride' theater..they had a stall which served this. They steamed the sweet corn kernels, added chili powder,salt,chaat masala, butter and a squeeze of lemon.

 

The steaming hot- sweet corn with all that spicy masala..ummm umm yummm.....definately made the movies more interesting!!
For dinner......I put together this Kulchizza with frozen Kulcha ,the masala butter corn, ketchup,some chopped onion and cilantro and cheese on top.

Since the Kucha is already stuffed with onion and spices....it makes a very flavorful pizza base/crust.
You can top it with any toppings of your choice.

Ingredients:
Masala Butter corn---
2 cups frozen-(thawed to room temp) corn kernels
1/2tsp chili powder
1/2tsp kitchen king masala
1/2tsp chaat masala
1/4tsp mustard seeds
1tsp oil
salt
1tsp butter

Pizza:
4 Onion Kulchas
8 tsp Ketchup
1/2cup chopped onion
4tsp chopped cilantro
1/2cup shredded cheese

1) Masala Butter Corn=Heat 1tsp oil, add mustard seeds,corn, salt, ,chili powder, masala etc. Sir fry till properly heated.Add the butter.
Serve this as is with a squeeze of lemon or chopped raw onions and cilantro.

2) Kulchizza-
Heat a nonstick pan on low heat
Place a kulcha on the pan.Spread 2 tsp ketchup, 1tbsp masala butter corn, onions, cilantro and shredded cheese.

3) Cover with lid and bake till cheese melts and the kulcha crispens on the bottom

Serve hot hot hot!

"Aroma From a Guest Kitchen"- (Guest -Shyam Jugade)- Bread Wada

Looks Mouthwatering...isn't it???
Yet another masterpiece from Shyam kaka! He had shared this unique "Spring onion and Egg Pakoda" recipe before- http://my-kitchens-aroma.blogspot.com/2011/10/aroma-from-guest-kitchen-guest-shyam.html and Yesterday....he amazed me with these golden crispy-crunchy-spicy-nutty Bread wadas!
Kaka loves to try out new recipes and this was one such trial and it came out super delicious!!

I couldn't even tell.......these were made with bread!!! They were so unique in taste.
You can mould these with a hole in the center like "medu wadas" or just like plain wadas. The texture is so crispy-crunchy you will surely make everyone wonder....how they are made!
The nuts/ cashew makes them nutty and gives them a extra crunch...

Shyam kaka said this recipe comes from Chef Harpal Singh Sokhi.
Here is his recipe video from Youtube-
http://www.youtube.com/watch?v=C4VTOOanj7s

You know now.....what I am making for the next Potluck party!!

"Sweet Treats"- Easy Mango and Coconut Milk Sorbet

It was yet another send off ....for our friends P and G this time....
I had planned a thai menu from start to finish.I made Green Curry(http://my-kitchens-aroma.blogspot.com/2011/10/everyday-cooking-thai-green-curry.html), Pad Thai, Tofu Stir fry(http://my-kitchens-aroma.blogspot.com/2009/12/appetizers-thai-stir-fried-tofu.html), Thai iced tea(http://my-kitchens-aroma.blogspot.com/2011/09/sweet-treats-thai-iced-tea.html) and to end the meal.....Cool, Sweet, luscious.....Mango and Coconut milk Sorbet.

When I was looking for thai dessert recipes....this one came up.It was similar to the Mango ice cream I had made before.(http://my-kitchens-aroma.blogspot.com/2011/08/sweet-treats-quick-easy-delicious.html) It was pretty easy to make and was sure it would not disappoint on the taste front!

 

Ingredients:

2 and 1/2 cups Alphonso Mango Pulp
1 cup Coconut milk
1/2cup sugar
1 -8oz can of whipped topping

Method:
1) Mix the mango pulp, whipped topping, sugar and coconut milk together till well blended
2) Pour the mixture in small cups for individual serving or a big container for freezing.

3) Freeze for 6 to 8 hrs
4) Serve with a drizzle of Mango pulp or fresh cut Mango.

You will love the sweet coconuttty mangoey dessert to end the perfect Thai meal!

"Pat a Cake"- Dinoco Car Cake

It was little 'A's 2nd birthday last month...and like my 'E' he is a BIG--- CARS fan too!!! What else could make a little kid happy on his birthday than to have a cake shaped like his favorite toy???
We (I mean "M' had a lions share in this cake...he drew the car for me and helped with the icing too!! ) baked this 'Dinoco Car Cake" with a base of eggless orange cake with plain vanilla frosting.

 Ingredients
1 and 1/2 cup all purpose flour (sifted)
3/4th cup Granulated Sugar
1/3rd Cup Canola oil
1/4 th CUP of cut up canned Mandarin oranges in 'light syrup'(cut into tiny pieces)-[Add upto 1/3rd cup for more orange flavor]
1tsp Baking soda
1/2tsp salt
1 tbsp Vinegar
1/2 cup fresh orange juice
1/2 cup 'light syrup' from the canned mandarin oranges
Orange zest of one orange(add more for stronger flavor)


 Icing: 1 can ready plain vanilla frosting and food colors and food pen/markers, few M and M's

Method:
1)Preheat the oven to 350F (preheating is very imp). Grease the 8 inch round pan with vegetable shortening. Apply liberally in all corners.Dust with all purpose flour to coat the pan.
2)First sift flour, sugar separately.Then by a spoon add to the measuring cup to measure exact amounts.Level with a knife.DO NOT pack the flour into the cup.The ratios will change and the cake will not come out as good.
3) Mix wet and dry ingredients in separate bowls.Add the chopped up mandarin oranges and 1/2 of the orange zest to the batter.Save the remaining for the glaze.
4) Mix them together in a single direction.Bubbles will appear as vinegar reacts with baking soda.Do not over- mix.But all the lumps should be gone
5) Bake in preheated oven for 20-25 mins.Do not open the door for first 20 mins atleast.
6) Check with a tooth pick, if the cake is done.The inserted toothpick should come out clean.

7) Flip on a serving platter carefully

Icing and shape cutting:
1)  Choose a picture of the Dinoco car and draw it on a paper to use as a stencil to cut the cake

2) Place the car shaped paper stencil on the cake and cut the outlines.With a food color marker draw the lines on the cake to make it easy for icing
3) Mix food colors with the vanilla frosting in different bowls to get the colors of your choice.We used blue, grey, white,red as main colors. Carefully spread the icing on the cake in between the drawn lines

4) Remark the lines with food pen/marker and decorate with M and M's.

5) Vromm Vrooommm the cake is ready to RACE!!!

"Everyday Cooking"- Tandoori Spiced Grilled Tilapia

I am back from a wonderful vacation to Pune,India.I had a great time and the most flavorful and delicious food during my vacation.Tried many new things and revisited old memories by having food that I loved through my childhood years. So...after coming back....my 'tastebuds' are still  jet lagged and demand the same flavorful food here!!!!

Tilapia is one of my favorites fishes here in USA.For a quick dinner last night, grilled this easy but spicy and tender tilapia fillets.

Ingredients:

 3 Tilapia fillets
 1tsp Tandoor Chicken masala
1/2tsp red chili powder
1tsp lemon juice
1tsp water
1/2tsp salt
1tsp oil
1tbsp chopped cilantro

Method:
1) Was the tilapia fillets and dry with paper towel.
2) Mix together tandoori chicken masala, chili powder,salt,lemon juice,water,chopped cilantro and make into a paste.
3) Marinate the fish with the paste for 15-20 mins

4) Heat a grill pan and spray with nonstick spray.Grill the tilapia 2-3 mins on each side

5) Serve hot with extra dash of lemon and some side dish. Brush with ghee for added flavorfulness!

"Everyday Cooking"- Zucchini Masala Rice

It was last months potluck..and I was out of ideas.What could I make...that would be easy, tasty, fulfilling and 'not so common'?? Because everyone is looking forward to some new dishes and recipes in the Potluck party!
I remembered the "Capsicum Masala rice" that my friend 'P' makes.....
Here is the recipe for the "4 Colored Capsicum  Masala Rice" that I had posted earlier...
http://www.my-kitchens-aroma.blogspot.com/2011/09/everyday-cooking-4-colored-capsicum.html

I did not have the colored Capsicums ....and this time ...The 'neglected" zucchini can be the centerpiece of my dish!! It may not be every ones favorite veggie..but I like it! You can use it in so many ways...in Pastas, In sweet Zucchini breads, in curries , in roasted vegetables etc etc. It is very versatile.
It was funny...when my mom thought it was a 'cucumber' and made raita out of it!!! LOL!

Recipe :
http://www.vahrehvah.com/indianfood/capsicum-masala-rice/
Substitute the Capsicum with sliced Zucchinis

1) Prepare white basmati rice and let it cool.Grains should be separate.
2) Slice the Zucchini into half moon shape. Dry roast the 'masala' ingredients given in the recipe. Grind the masala ingredients.

3 ) Fry the Zucchini for just couple mins. It should remain 'crisp'. Add the masala powder and fry for few seconds.
4) Add the cooked rice.Toss. Add 2 tsp Ghee.Toss again.

 Serve hot along with cool yogurt or curries or your favorite soup. Enjoy!!!

"Aroma From a Guest Kitchen"- (Guest- Soniya Keskar)- Shahi Tukda

Guest Recipe by: Soniya Keskar
This recipe comes from my friend Soniya, who these days I call....'The Queen of Sweets" ....she makes amazing desserts of various kinds. She made this delicious luscious Mango dessert for a party. I already got this wondeful recipe of Mango Cheese Cake from her-
http://www.my-kitchens-aroma.blogspot.com/2011/07/aroma-from-guest-kitchen-guest-soniya.html
Then the other day she made a 'Cake pudding' similar to bread pudding..but with pound cake,nuts and chocolate.It was sooo good....everyone was tempted to go for seconds:)
The 'Shahi Tukda" was her first attempt and a wonderful dessert I thought after a traditional meal.
 It consisted of bread cut into heart shape and fried to crispy golden brown.Then it was dipped in sweetened milk and topped with 'Malai - Kesar Pedha mixture. The crispy bread soaked in milk and topped with smooth sweet malai....was heavenly combination!

Ingredients:
White slice bread
oil/ butter/ghee to fry the bread
Milk- sweetened like basundi and flavored with cardamom/ Saffron etc
Malai mixture-Ricotta cheese, milk powder, sugar, saffron.
Garnish- chopped nuts/ almonds/ sliced cherries

Method:
1) Cut the bread with a cookie cutter into heart shapes. Deep fry in Butter/ Ghee/ oil till golden brown and crispy.

2) Heat milk and add sugar, cardamom.Let it cool to 'luke' warm temperature.
3) Make the Malai mixture by this recipe. Keep the consistency little loose than the 'Pedha' , so that the malai mixture can be easily spread on the bread.
http://my-kitchens-aroma.blogspot.com/2009/10/treats-for-diwali-ricotta-cheese.html

4) Just before serving....dipped the fried bread in warm milk and place on the serving plate. Spread the malai mixture on the bread and garnish with chopped nuts/almonds.

Serve this 'new' dessert along with your traditional meal and 'wow' your guests!

"Pat a Cake"- Eggless Mandarin Orange Cake with Orange Glaze

Now that I have the 'perfect' recipe for eggless cakes.....I am trying all sorts of flavors with a little modification to the same recipe!!! And the best part is.....every time it works!! Best eggless cake you ever had...moist, spongy and delicious!!! I can't thank my friend 'S'..enough...for the eggless cake recipe:))

You got to try this Mandarin orange cake out....I am sure you will love it too!!!

 Ingredients:

1 and 1/2 cup all purpose flour (sifted)
3/4th cup Granulated Sugar
1/3rd Cup Canola oil
1/4 th CUP of cut up canned Mandarin oranges in 'light syrup'(cut into tiny pieces)-[Add upto 1/3rd cup for more orange flavor]
1tsp Baking soda
1/2tsp salt
1 tbsp Vinegar
1/2 cup fresh orange juice
1/2 cup 'light syrup' from the canned mandarin oranges
Orange zest of one orange(add more for stronger flavor)

Method:
Preheat the oven to 350F (preheating is very imp). Grease the 8 inch round pan or a Bundt pan with vegetable shortening. Apply liberally in all corners.Dust with all purpose flour to coat the pan.
2)First sift flour, sugar separately.Then by a spoon add to the measuring cup to measure exact amounts.Level with a knife.DO NOT pack the flour into the cup.The ratios will change and the cake will not come out as good.
3) Mix wet and dry ingredients in separate bowls.Add the chopped up mandarin oranges and 1/2 of the orange zest to the batter.Save the remaining for the glaze.
4) Mix them together in a single direction.Bubbles will appear as vinegar reacts with baking soda.Do not over- mix.But all the lumps should be gone
5) Bake in preheated oven for 20-25 mins.Do not open the door for first 20 mins atleast.
6) Check with a tooth pick, if the cake is done.The inserted toothpick should come out clean.
7) Flip on a serving platter carefully
8) Let it cool for 1hr or so before glazing


Glazing:

1/2 stick unsalted butter
3/4th cup powdered sugar
2tbsp milk
orange zest
Melt butter and mix powdered sugar, milk, orange zest. Mix till smooth and shiny.
Pour over the cooled cake
Sprinkle some orange zest over the zest for garnishing.

You will love this moist, spongy,orangy cake...with extra dash of orange flavor in the glaze!!!

"Sweet Treats"- GulabJamun with Sweet Ricotta filling

A Twist on the old favorite!

To keep up with the ever changing tastes of the world...you have to change yourself ....so that you accommodate within the new world....

 Recipe Idea: Manisha

Like you see many sweets getting a new face and getting served in different combinations....these "Gulab Jamun with Sweet Ricotta filling' serve as a perfect example.....( Gulab Jamun with Malai pedha in the center) The others would be- Gulab Jamun with Vanilla ice cream, or warm Vermicelli kheer with cold icecream or Burfis molded into shapes of fruits and vegetables, Rasgulla sandwiches...

I had seen,'M' made these for her daughter's birthday and everyone was crazy about these little bundles of goodness! She had made the Gulab Jamun's little larger than usual and fried them on more darker side to get a good visual effect of brown jamun's with plain white ricotta filling.

Ingredients:

1) Gulab Jamun mix of your choice( Gits/ Deep/ Chitale)

2) Sugar syrup ( 1 and 1/2 cups sugar and 1 cup water) Add rose essence/ Saffron/ Cardamon

3) 1/2 cup Ricotta cheese

4) 3 tsp milk powder

5) 3-4 tsp sugar

6)1/2tsp ghee

Method:

1) Make the Jamun's as directed on the packet

Make the Jamun's the size of a small table tennis ball and fry them a little longer than usual to get a dark brown color

2) Soak into the sugar syrup which is little thicker than normal.( 1 and 1/2 cup sugar to 1 cup water)

3) After 15-20 mins, carefully pull out the jamun from the syrup and let it sit on a plate

4)Ricotta Filling: Meanwhile heat a non stick pan and heat 1/2tsp ghee.Add the ricotta cheese and let it cook for 15-20 mins on low flame till it solidifies. Add the milk powder and sugar and continue to cook till dough like.

Detail recipe:http://my-kitchens-aroma.blogspot.com/2009/10/treats-for-diwali-ricotta-cheese.html

5) Cut the Jamun in the center about 3/4th through.Fill with 1/2tsp of the ricotta filling

6) Do the same for the remaining Jamuns.