Feeds:
Posts
Comments

Cheese Straws

Cheese Straws

Cheese Straws

Ingredients :

2 sheets (1 box) Frozen Puff Pastry (I used Pepperidge)
1 Egg
1/2 cup freshly grated Parmesan cheese
1 cup finely grated Gruyere cheese
1 tsp minced fresh thyme leaves
1 tsp salt
Freshly ground black pepper
All-purpose flour, for dusting

Method :

Let the puff pastry thaw in the refrigerator overnight.
Adjust oven rack to middle position, and heat oven to 400°F. Line the baking sheet with parchment paper.
Open each sheet of puff pastry on a lightly floured board or counter top.
Beat the egg with 1 tbsp of water and brush the surface of the pastry.
Sprinkle each sheet evenly with salt, pepper, 1/4 cup of the Parmesan, 1/2 cup of the Gruyere, and 1/2 tsp of the thyme.
Place a sheet of parchment paper on top of the cheese. Using the rolling pin, press the cheese mixture into the pastry.
Remove the sheet of parchment and cut each puff pastry sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips.
Twist each strip several times, and then lay on a baking sheet lined with parchment paper.
Bake for about 10 mins to 12 mins, or they are until golden brown and puffed.
Turn each straw and bake for another 2 minutes
Don’t over-bake or the cheese will burn. Cool and serve at room temperature.

 

Note : Don’t let puff pastry thaw too much, just enough that you can open the sheet. The colder the puff pastry, the more easier it is to twist the strips.
Twisting each strip of puff pastry can be tricky, refer to this video, if you need help : https://www.youtube.com/watch?v=pJBHKhO-dFM

*If you feel, that each strip is too long and difficult to twist. Cut each strip into two and then twist. You will have double the amount of cheese straws :-)

* If you don’t want to use egg wash, you can use olive oil instead.

Potato Fry (Aloo Subzi)

Potato Fry (Aloo Subzi)

Ingredients :

1-2 medium sized Potatoes
1 Onion, finely chopped
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tbsp Kashmiri Chili powder
2 tsp Red chili powder
pinch of asafoetida (Hing)
Salt to taste
2 tbsp Oil

Method :

Peel and dice the potato into small cubes. Keep the diced potatoes in water, so that they don’t turn brown.
Heat oil in a pan, add mustard seeds, when they splutter, add cumin seeds.
After the cumin seeds turn brown, add onions and saute till onion becomes transparent.
Add hing, turmeric powder, kashmiri chili powder, red chili powder, and mix well.
Add diced potatoes,salt and mix well. Add about one tbsp water and mix well.
Cover and cook on low flame, stirring occasionally, until the potatoes are cooked.
Serve hot with chapati, puris or parathas.

Brown Rice Kheer

Brown Rice Kheer

Ingredients :

1 cup Cooked Brown Rice
2 cups Milk
1/4 cup Jaggery (Or Brown Sugar)
1 tsp Cardamom Powder
1 tbsp Raisins
1 tbsp Chopped Cashews
1 tbsp Ghee

Method :

Pour milk in a thick bottomed pan and bring it to a boil. Lower the flame and add cooked brown rice.
On a low flame let the milk and rice mixture cook, stirring continuously, so that the mixture does not stick to the bottom of the pan.
After 5 minutes, add jaggery and keep stirring it until the milk reduces to your desired consistency.
If it becomes too thick, add more milk. Also more jaggery can be added if you want it more sweet.
In another small pan, heat ghee and add raisins and cashews. Brown the cashews and raisins.
Add the browned cashews and raisins, along with ghee to milk and rice mixture.
Mix everything and cook for another 5 minutes.
The Kheer is ready. It can be served warm or cold.

Note  : If you don’t find jaggery, an alternative is to use natural brown sugar, like turbinado or demerara sugar, which will also impart brown color to the dish.

Mint Chutney

 

Mint Chutney

Mint Chutney

Ingredients:

1/4 cup Mint (pudina) leaves
1 small bunch Coriander (Cilantro) leaves
2 tbsp Yogurt
1/2 tsp cumin seeds
2 green chilies
1 inch ginger
Juice of half lemon
Salt to taste

Method:

Wash the cilantro and mint leaves. Drain well.
Blend everything together to a smooth paste in a food processor or a grinder.
Adjust the salt and lemon juice. Serve with tandoori chicken or chicken tikka.

 

Tandoori Chicken Tikka

Tandoori Chicken Tikka

Ingredients:

4 chicken breasts, cut into cubes
8-10 bamboo skewers
Oil for basting

Marinade:

1 cup Plain yogurt
1 tbsp Tandoori Paste ( I used Pathak’s or you may also use Tandoori masala powder)
1/2 tbsp tomato ketchup
2 tsp ginger garlic paste
2 tsp coriander powder
1 tsp turmeric powder
2 tsp red chilli powder
1 lemon Juice
2 tsp dried fenugreek leaves (kasuri methi (optional)
Salt to taste
1 tsp oil

Method:

Soak the bamboo skewers in water for about an hour.
Prepare the marinade by mixing all the ingredients listed under “Marinade”
Marinate the chicken cubes in the marinade and refrigerate for 2-3 hours or overnight.
Preheat the oven to 400 °F. Thread the chicken cubes onto the skewers.
Place the skewers on a baking sheet, baste with oil and bake in the oven for 8-10 minutes.
Turn the skewers, baste with some leftover marinade and bake for another 8 minutes.
Broil the chicken skewers on high for another 2-3 minutes till the chicken chars a little on the edges. Baste with oil, if needed.
Serve the chicken tikka as is on the skewers or remove from the skewers. Serve with onion rings, lemon wedges and mint chutney.

Spaghetti with Pesto Sauce

Spaghetti with Pesto Sauce

Ingredients :

1 pound spaghetti
2 cups fresh basil leaves
1/2 cup pine nuts
2-3 garlic cloves
1/3 cup olive oil
3 tbsp Parmesan cheese
Salt to taste

Method :

Toast the pine nuts in a small pan over medium heat, stir frequently until golden.
Boil some water, add salt and cook the spaghetti according to the package directions.
Grind pine nuts, cheese, garlic cloves and 1/2 tsp salt in a food processor or blender.
Add basil leaves to processor. While processor is running, pour olive oil into mixture in a thin stream. The pesto is ready.
Place a pan on medium heat, add drained spaghetti and pesto sauce. Add some of the pasta cooking water, if needed.
Stir the pesto into the pasta and mix thoroughly. Spaghetti with Pesto is ready to serve.

White Peas Subzi

Ghugni

White Peas Subzi

Ingredients:

2 cups dried white peas
1 onion, finely chopped
2 tsp ginger garlic paste
2-3 green chilies, finely chopped
1 tomato, chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala powder
1 bay leaf
a small piece of cinnamon
1 tbsp tamarind paste
Salt to taste
Finely chopped cilantro(coriander) leaves
Oil as required

Method:

Soak the peas in water overnight or in hot water for 5-6 hours. Remove and pressure cook with a cup water for one whistle and turn off the heat.
Heat oil in a pan. Add the bay leaf, cinnamon, chopped onions and saute till the onions are transparent.
Add ginger-garlic paste, green chilies, and saute till the raw smell disappears.
Add chopped tomato, red chili powder, turmeric powder, coriander powder, garam masala powder and mix and saute till the tomato is soft.
Add the cooked peas, salt and some water used to boil peas, depending on how thick or watery you want the subzi to be.
Let it simmer on medium heat for 15-20minutes. Add tamarind paste, stir well and cook for another 5 minutes.
Garnish with chopped cilantro and serve hot with chapatis or parathas.

Follow

Get every new post delivered to your Inbox.

Join 47 other followers