Thursday, December 29, 2016

The Middle Eastern Veg Platter

As I continue having friends over to enjoy the Holiday season, we decided to prepare a Middle Eastern themed vegetarian's platter. Consisting of Eggplant Mozzarella Rings, Hummus, Pita Bread and stir fried vegetables, this whole preparation took us around one and a half hour in the kitchen.
A recipe wise break up of this platter below.


The Middle Eastern Veg Platter

Eggplant and Mozzarella Rings


Eggplant is a common vegetable used in Middle Eastern cooking and is used in various courses from salads, appetizers to the main dish.My recipe is a vegetarian option for steak lovers with Middle Eastern flavors.


Ingredients



  • A large eggplant
  • Mozzarella Cheese Slices
  • 1/2 Cup Maida, All Purpose Flour
  • 2 tbsp rice flour
  • 1 tsp red chilly powder
  • 1 tsp Tahini Paste (Paste made with Sesame Seeds, easily available in the market)
  • 1 tsp garlic powder
  • 1/2 tsp Lemon Juice
  • Salt and pepper to taste
  • Oil for frying


Eggplant and Mozzarella Rings
Method


  • Cut the eggplant into slices, sprinkle salt and pepper and keep aside to rest
  • When the eggplant starts leaving the water, pat it with a paper towel and keep aside. This removes the bitter taste of the Eggplant
  • Sprinkle garlic powder generously over the eggplant slices and keep aside
  • In another bowl, mix the maida, rice flour, salt and pepper, red chilli powder, tahini paste and curd and mix well until it reaches a thick consistency
  • Coat the eggplants into this batter and make a sandwich with two slices along with a slice of Mozzarella in the center
  • Heat 2 tbsps of Oil in a pan and when hot, shallow fry the eggplant on a low flame until perfectly cooked. Turn upside down to make sure both sides are well done
  • Use proper oil as eggplant absorbs the oil very fast. Use a grill pan if possible to get the Steak like look

For the Hummus


Ingredients



  • 1 cup Boiled Chickpeas (Canned or Soak at home for 12 hrs and pressure cook for 2 whistles/microwave for 25 mins)
  • 2 pods of Garlic
  • Sea Salt, to taste
  • 1 tbsp lemon juice
  • 1/2 tbsp Curd
  • 1 tbsp Tahini Paste (Paste made with Sesame Seeds, easily available in the market)
  • 1 green chilly, finely chopped
  • Olive Oil
  • Red Chilli Powder for Garnish

Method



  • Take all the ingredients and blend into a fine paste. Sprinkle some red chilli powder and Olive Oil for garnish.


The Middle Eastern Veg Platter
For the Stir Fry Veggies

Ingredients



  • 1 cup Spinach, blanched and chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup tomatoes, finely chopped
  • 1 tsp Sesame Seeds
  • 1 tsp Garlic Paste
  • 1/2 cup Feta Cheese, cut into cubes
  • Salt and Pepper to taste
  • 1 tsp Oil

Method



  • Heat oil in a saucepan and add garlic and fry till golden brown.
  • Add the finely chopped onions and tomatoes and cook well.
  • Add the blanched spinach and cook well till all the water is absorbed
  • Add salt and pepper to taste.
  • Sprinkle Sesame Seeds and serve hot.




Once all the components are ready for the platter, serve hot along with Store-Bought Pita, preferably in a square/rectangle shaped platter.


I love to use this as a filling for my Shawarma as well, where I simply cut the eggplant into strips, and stuff in the pita along with hummus and veggies






Tuesday, December 27, 2016

Spinach and Ricotta Lasagna

With all the festivities around, I plan to celebrate by preparing a different cuisine each weekend for my family and friends. Last weekend, I chose to go with the Christmas theme and decided to come up with recipes green, red and white in color. I whipped a quick Italian meal with the Spinach and Ricotta Lasagna and Watermelon and Feta Bites. 
Lasagna is an Italian classic, mainly layers of pasta sheets filled with meat and cheese. There are various vegetarian versions too, mainly with brinjal/ eggplant as its core ingredient. I tried to use Spinach instead, and what better than Ricotta to go with Spinach. I added a layer of Tomato and Basil sauce, to add a tangy and herby flavor to my lasagna.

Spinach and Ricotta Lasagana

Ingredients
  • 6, Ready to Bake Lasagna sheets
  • 1 cup Ricotta Cheese
  • 1 cup Mozzarella Cheese, grated

For the Spinach Filling
  • 1 cup Spinach, finely chopped
  • 2 cloves of garlic, finely chopped
  • Salt and Pepper to taste
  • 1 tsp Oregano, finely crushed
  • 1 tsp Nutmeg Powder
  • 1 tsp Butter

For the Tomato Filling
  • 1 cup Tomato Puree
  • 2 cloves of garlic, finely chopped
  • Salt and Pepper to taste
  • 1 tsp Oregano, finely crushed
  • 5-6 Fresh Basil leaves, chopped
  • 1 tsp Sugar
  • 1 tsp Oil
Spinach and Ricotta Lasagna

Method
There are two main steps for the Lasagna, first, is preparing the sauces and then layering the whole lasagna



  • Take two saucepans, to prepare the sauces simultaneously. Take oil in one and butter in another.
  • When melted and heated, add garlic and fry till golden brown. 
  • In the pan with butter, add the spinach and cook well till the spinach loses water and it dry. Add salt, pepper, and oregano and keep aside for it to cool down. 
  • Once cool, add the Ricotta Cheese and mix well.
  • On the other hand, in the pan with oil. add the tomato puree when the garlic is fried. 
  • Let the tomato puree cook and then add the basil leaves, oregano, sugar, salt, and pepper. 
  • Do not add water and let the sauce thicken.
  • Once the sauces are ready, pre-heat the oven to 180 C / 350 F. 
  • Take a baking dish and grease it with butter. 
  • Take lasagna sheets and place them in the baking dish. Add a layer of the Spinach filling and then the Tomato Sauce. 
  • Sprinkle some mozzarella cheese over this. 
  • Repeat this process for at least up to three layers and add the remaining mozzarella cheese on the last layer. 

You can also add the remaining Tomato Basil Sauce across the Lasagna, if extra

Bake the Lasagna for 45 minutes and serve it with garlic bread.





Saturday, December 24, 2016

Chocolate Cake

To celebrate the festivities, I decided to try baking a cake for the first time in my life, and what better day than Christmas Eve for that!
My husband and I usually don't have a sweet tooth and enjoy sweets as much as savory, but I wanted to try my hand at baking for a long time now. 
With a quick drive to the supermarket and IKEA, I was all ready to bake a Rich Chocolate Cake. Coincidentally, we also had a friend visiting us who was just back after his wedding from India, and hence this called for double celebration.
Try this cake that takes an hour to be ready, this Christmas.


Chocolate Cake
Ingredients


Chocolate Cake
  • 2 cups of All Purpose Flour 
  • 1 cup Cocoa Powder
  • 1 tbsp Coffee Powder
  • 1 tbsp Milk
  • Warm Water as required
  • 5-6 tbsp of Sugar
  • 1 tsp Lemon Juice
  • 2 tbsp Butter
  • 1cup Chocolate Frosting (Can be store-bought or melt a bar of chocolate at home until liquid consistency)
  • 3 tbsp Icing Sugar
  • Berries and Mint Leaf for garnish.

Method



Rich Chocolate Cake
  • For the base, mix the all-purpose flour, sugar, 1 tbsp of butter, cocoa, coffee, milk, and mix well. 
  • Add warm water as required until the batter has a semi-liquid consistency.
  • Pour it into the baking tray and bake for 30 mins at 180c/350F.
  • Meanwhile, whisk icing sugar and butter together until solidified to a spreadable consistency. Freeze in the refrigerator.
  • Once the cake is baked and cool, cut three equal rounds from the base. 
  • Take the lower base and spread the chocolate frosting over it. Add the other bases and continue the same. On the last base, add the remaining frosting and spread evenly.
  • Pipe the icing sugar frost over the cake and garnish with berries and mint leaves.


Relish this chocolate cake on your Christmas evening!


Tuesday, December 20, 2016

Cheesy Eggplant and Zucchini Bake

One fine evening, my husband suddenly decided to try a Continental dish for dinner. I was a little surprised as we normally have the regular Roti Subzi or a more wholesome healthy meal on weekdays and wait for the weekend for indulging and trying new recipes.
I came up this recipe with regular ingredients available in my refrigerator and prepared this cheesy dish within thirty minutes.

The Eggplant and Zucchini bake is inspired from Ratatouille, a French Provencal dish, full of vegetables, cheese, and a sauce. My dish consists mainly of Eggplant, Zucchini and Butternut Squash, layered with tomato and bell pepper sauce and lots of Basil. This recipe makes for a great idea for a cozy romantic dinner or a casual evening with few friends.


Ingredients



  • 1 Eggplant (Long Black one), cut into thin slices
  • 1 Large Zucchini cut into thin slices
  • 1/2 Butternut Squash, cut into thin slices
  • 1 cup Tomato Puree
  • 1 cup  Red and Orange Bell Pepper, finely chopped
  • 1/2 onion, finely chopped
  • 3 pods of Garlic, finely chopped
  • 10-12 leaves of Basil
  • 1 tsp Garlic Powder
  • Salt and Pepper to taste
  • 1 tbsp Oil

Method


  • In a baking dish, take the eggplant, zucchini, and squash slices and marinate with garlic powder, salt and pepper and oil and bake for 10-12 minutes in a pre-heated oven at 180C/350F.
  • Meanwhile, heat oil in a pan, add the garlic, crushed Basil leaves, chopped bell peppers, onion and fry well.
  • Add the tomato puree and cook well till the tomatoes leave the oil.
  • Add salt and pepper and mix well. 
  • Cook till the sauce thickens and keep aside.
  • Take another baking dish and spread the tomato sauce at the bottom.
  • Place the eggplant slices, on that the squash slices and lastly the Zucchini slices.
  • Spread some Basil leaves over the vegetables.
  • Cover the layer with the mix of mozzarella and cheddar cheese and bake again for 25 minutes at 180C/350F.
  • Serve with Garlic bread. 

Sunday, December 11, 2016

Watermelon and Feta Bites

With all the festive shopping and party-planning around, I enjoy a snowy evening in the cozy corner of my home, sipping hot coffee while I post this recipe. 

I wanted to make a green and red preparation, to match the theme for Christmas. With social media abuzz with desserts, main courses and other ideas for the party, I thought of coming up with a 'Welcome Bites' starter which can be offered as soon as the guests arrive.



Watermelon and Feta Bites

A preparation that takes hardly ten minutes of your time, you can get these Watermelon and Feta Bites ready right before the guests arrive.


Simple ingredients and the freshness in the taste makes this recipe a huge hit in any social gatherings


Ingredients




  • 1/2 Seedless Watermelon,  chopped into small cubes
  • 1 packet of Fresh Feta Cheese, chopped into cubes
  • 10-12 leaves of Baby Spinach 
  • 10-12 Black Olives, cut into slices
  • Chaat Masala, as per taste
  • Toothpicks, for serving


Method



  • Take a baby spinach leaf, place a watermelon cube, feta cheese cube and a sliced black olive and skew it with a toothpick. 
  • Repeat this step for the number of bites you want to prepare.
  • Sprinkle Chaat Masala once all the bites are prepared.


Your Watermelon and Feta Bites are ready to serve.







Wednesday, December 7, 2016

Khichdi Shak

Yellow Khichdi and Tameta Batata Vatana nu Shak (Lentil and Rice Mix with A gravy of Tomatoes, Potatoes, and Green Peas)

We have seen many recipes available for Masala Khichdi available on the digital platform, but I have never come across a recipe of the plain yellow Khichdi, a dish prepared regularly in Indian households. Khichdi is the comfort food of every Indian.


Different parts of India have their own variation and side dishes they serve the Khichdi with. In my Gujarati household, we normally serve it with a vegetable gravy. It is a simple mix of potatoes and green peas in Tomato Gravy.


The quickest meal to prepare and also one of the healthier options, this recipe is a weekly preparation in my kitchen. Far away across seven continents, this dish reminds me of my grandmother and I enjoy this as I feel nostalgic.



Khichdi with Shak
Ingredients

For the Khichdi



  • 1 cup yellow Toor Dal / yellow moong dal
  • 1/2 small grain rice
  • 1 tsp Hing (Asafoetida)
  • 2 tbsp of Ghee
  • 2 tsp Turmeric Powder
  • Salt to taste

For the Gravy



  • 1 large potato, diced into cubes
  • 1/2 green peas, frozen or fresh, as preferred
  • 1 1/2 tomato
  • 1 cup of water
  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 4-5 Curry leaves
  • 2 green chilies, split
  • 1 tsp Turmeric Powder
  • 2 tsp Red Chilly Powder
  • 2 tsp Dhania-jeera Powder (Coriander and Cumin Powder)
  • Salt to taste
  • Coriander leaves for garnish


Serve with papad, curd and pickle

Method


For the Khichdi



  • Soak the dal and rice in cold water for 15-20 minutes. Once soft, pressure cook it for three whistles. Make sure you add adequate water as you want the Khichdi to be soft.
  • Once the steam is released and the pressure cooker cools down, open the lid and add turmeric powder, 1 tbsp of ghee, Hing (asafoetida) and salt and mix well.  Add water if needed and let the Khichdi boil till the flavors are absorbed well.
  • Add the remaining while serving the Khichdi.

For the Gravy



  • Heat oil in a pan and add the mustard seeds, curry leaves, an
    d green chilies. 
  • Add the potatoes after the tempering is fried. Add salt and cover with a lid. 
  • Once the potatoes are cooked, add the green peas and tomatoes and mix well.
  • Add all the powdered spices and cook well till the tomatoes start leaving the oil.
  • Add water and bring to a boil till you have a nice gravy like consistency.


Serve the Khichdi with the gravy, cool curd, roasted papad and lime pickle. I love to enjoy this in a traditional compartment plate, as shown in the picture. Enjoy it hot.








Saturday, December 3, 2016

Avocado and Almond Salad

With a conscious effort to include salads in my daily diet, I have been trying different variations regularly.

My new salad is a quick nutty salad for a nutritious early morning boost. With creamy textures, this salad makes for a perfect healthy start to your day. With ingredients that are easily available in your home pantry, mix up a bowl of this salad in less than 10 minutes. Can be enjoyed by children too as it has mild flavors. This recipe also gives us a chance to use Almond Oil in cooking, which is rarely heard of. 

Avocado and Almond Salad
Avocado and Almond Salad


Ingredients

  • 6-8 Whole Almonds
  • 1 Avacado, fully ripe
  • 1 cup of Salad Greens or Lettuce
  • 1/2 cup black olives
  • 3-4 Baby Tomatoes
  • 2 tbsp Almond Oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt and pepper to taste
Method
  • Chop almonds into halves and add to the mix the salad greens, avocado, baby tomatoes and black olives.
  • In a separate bowl. take the almond oil, salt and pepper, lemon juice and honey and mix well.
  • While serving, mix the dressing and vegetables and serve cool.
Tip: Do not add the dressing in advance as the veggies and almonds loose crunchiness