Murgh chana handi

Murgh chana handi

 

Ingredients

• Boneless chicken ½ kg cut in 1 inch cubes
• Boiled chana 1 ½ cup
• Tomato paste 2 tbsp
• Ginger julienne 1 tbsp
• Fresh cream 4 tbsp
• Butter 2 ounce
• Oil ½ cup
• Brown onion grinded 3 tbsp
• Coriander roasted and crushed 1 tsp
• Cumin roasted and crushed 1 ½ tsp
• Chili powder 1 tsp
• Crushed red pepper 1 tsp heaped
• Ginger garlic paste 1 tsp
• Green chilies 3 chopped
• Yogurt whipped ½ cup
• Allspice ½ tsp
• Coriander leaves chopped 2 tbsp

Method

• Heat oil and butter in a handi, add ginger garlic paste, fry, add chicken and fry for 5 minutes, add in all the seasonings with tomato paste, yogurt, cook for 10 minutes covered. Open and add boiled chany with fresh cream, ginger julienne, green chilies, allspice, leave it on dum on low flame till oil floats on top, serve garnish with coriander leaves.

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Vegetarian Three Bean Chili / Chili Sin Carne | Vegan Chili

This post is due for a while now. Remember I told about my Valentine's day menu plan in my Orange Blueberry Cake post? Our Dinner was Onion Garlic Foccacia with this Vegetarian Three bean Chili. Since we did not make any plans to go out, I decided to make what I though DH would love for a good dinner. I had done all the chopping the previous day and kept in the refrigerator, soaked the beans overnight and cooked them in the morning. And when I had made the foccacia bread in the afternoon, this rarely took an hour to be finished. Dinner on the table without too much stress. Nothing elegant but it was hearty and home-made.

Ingredients:
Serves - 6-8; Preparation time - 8 hours; Cooking time - 1 hr.
Adapted from Cooking light - Way to cook vegetarian cookbook
Measurements in standard cups and spoons
Olive oil - 3 tbsp
Onion - 1 cup - chopped
Celery - 2 stalks - approx 1 cup chopped 
Carrots, medium sized  - 4 - cubed
Garlic cloves - 4 - sliced thin
Red bell peppers - 2
Cumin powder - 2 tsp
Paprika - 1 tsp (see notes for substitution)
Red pepper flakes - 1 tsp
Salt - 1 tsp or to taste
Vegetable broth (Low sodium) - 4 cups - click here for homemade stock recipe
Crushed tomatoes - 1-28 oz can
Dry Kidney beans - 2/3 cup (see notes)
Dry Black beans - 2/3 cup
Dry Pinto beans - 2/3 cup
Spring onions / Green onions - 1/4 cup

Method:
Pick over and soak all the beans together for 8 hours or overnight. Cook with 6 cups of water and 1 tsp of salt in a pressure cooker for 1 whistle. Alternatively the beans can be cooked in stove top until cooked through. Preheat the broiler. Slice the red bell peppers in half lengthwise and place cut side down in a foil lined baking pan. Broil for 12-15 minutes or until the skin is charred. When done place in a glass bowl with a tight fitting lid for about 15 minutes. This lets the bell peppers to sweat and helps easy removal of skin. After removing the skin cut into bite sized pieces. 
In a heavy saucepan, heat oil and saute the chopped onions and celery until cooked through, about 12-15 minutes. Add the garlic cloves, cumin, paprika, pepper flakes and salt. Cook for another 2 minutes. Add the bell peppers, carrots, vegetable broth and canned tomatoes. Mix well and check for salt. Cover and cook in medium heat until the carrots are cooked, about 15 minutes. Add the cooked beans and mix. Cover and continue to cook for 10 minutes. Remove the cover and cook for another 10 minutes or until the desired thickness is achieved. Serve hot topped with green onions.
Notes:
Instead of dry beans, use canned beans, one of each kind. Kashmiri chilli powder can be substituted for paprika. 
Linking this up to Priya's Vegan Thursdays.

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Dahi koftay

Dahi koftay

 

Ingredients

• Mince ½ kg
• Papaya grinded 1 tsp heaped
• Salt 1 tsp
• Chili powder 1 tsp
• Ginger garlic 1 tbsp
• Lemon juice 1 tbsp
• Gram flour 2 tbsp
• Coriander leaves 2 tbsp
• Green chilies 4 chopped
• Onion 1 finely chopped
• Allspice 1 tsp

Ingredients for topping

• Yogurt whipped 1 cup
• Salt ½ tsp
• Garlic paste ½ tsp
• Coriander leaves chopped 2 tbsp
• Green chilies 2 chopped
• Brown onion 2 tbsp

Method

• Marinate mince with salt, papaya, chili powder, ginger garlic, gram flour, lemon juice, coriander leaves, green chilies, chopped onion and allspice. Shape into koftas and pan fry. Remove in a serving dish, pour topping over the kababs, give dum of coal and serve.

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Tiny macaroni salad

Tiny macaroni salad

Ingredients

• Macaroni boiled 2 cups
• Capsicum 1 finely chopped
• Tomato 1 finely cubed
• Cucumber 1 finely cubed
• Salt ½ tsp
• Crushed black pepper ½ tsp
• Garlic paste ½ tsp
• Mayonnaise 3 tbsp heaped
• Ketchup 2 tbsp
• Tabasco 1 tbsp

Method

• In a bowl mix mayonnaise with all the seasonings and sauces add in boiled macaroni and vegetables, serve over a bed of salad leaves, chilled.

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Tandoori chicken pizza

Tandoori chicken pizza

 

Ingredients for pizza dough

• Flour 2 ½ cup
• Salt ½ tsp
• Sugar 1 tsp heaped
• Yeast 1 ½ tsp
• Egg 1
• Oil ¼ cup
• Powdered milk 2 tbsp

Ingredients for filling

• Pizza sauce 4 tbsp
• Chicken 1 breast julienne
• Tandoori masala 1 tbsp heaped
• Lemon juice 2 tbsp
• Ginger garlic ½ tsp
• Onion 1 cut into square cubes
• Capsicum ½ cut into square cubes
• Cheddar cheese 1 cup
• Mozzarella cheese 1 cup
• Oregano leaves 1 tsp

Method for dough

• Put all the ingredients in bowl Flour 2 ½ cup, Salt ½ tsp, Sugar 1 tsp heaped, Yeast 1 ½ tsp, Egg 1, Oil ¼ cup, Powdered milk 2 tbsp, knead with Luke warm water into a soft dough, leave to rise for an hour, punch down dough, roll to a 9 inch round, spread in a greased 10 inch pizza plate, prick with fork and bake blind for 8 minutes, remove, cool, spread with pizza sauce, 2 tbsp of cheddar cheese, chicken, onion and capsicum, oregano and both the cheese, re-bake for 20 minutes on 200 degree C.

Method for chicken

• Cut chicken into julienne, marinate with Tandoori masala, ginger garlic and lemon juice, pan fry in 2 tbsp oil, give dum of coal and use.

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How to Make A Perfect Omelet

Being able to cook an omelet is something
everyone needs in their repertoire'.

 Learn to cook one from memory so you are always
ready to make a great breakfast, lunch, and

 sometimes a quick and easy dinner.

For each omelet always use the same proportions;

2 XL eggs and 2 T water.

Water produces a fluffier omelet than milk does.

Whisk the eggs, water, salt and pepper,

 or your choice of seasonings depending on your 

fillings.  (Tabasco, Worcestershire sauce, 

curry powder, or soy sauce). I love to use leftovers, 

like salmon or even Chinese food. 

You can choose your favorite fillings using about 

the same amounts as I've used. A favorite is 

fresh spinach, tomatoes and Swiss cheese. 

I'll show that one here. I use whatever I have 

in the fridge; try mushrooms, onions, peppers,

 ham, shrimp, or any cheese.  

Heat 1 T butter in an 8"-10" non-stick skillet.

Use medium-medium high heat.

I like that in this method you saute your fresh

 vegetables first. You can season a bit here too. 

After sauteing the vegetables about one minute

 keep them in the skillet and add the eggs.

Let them cook for 1 minute;

then use a spatula to lift the edges so that

 the uncooked portion flows underneath. 

Tilt the pan. Cook until almost set, about 1 minute

then cover the pan for another 1 minute. 

Sprinkle with cheese.

Fold in half.

Use the spatula and tilt the pan. 

The filling and cheese are nicely distributed in the 

omelet so every bite is full of all the flavors.

Flip over onto a heated plate.

Spinach~Tomato~Cheese Omelet
2 XL eggs plus 2 T water
1/8t salt and 1/8 t pepper
1 T butter
1 C coarsely chopped spinach
1/3 C chopped tomato
1/3 C shredded Swiss cheese

In a small bowl whisk eggs, water, salt & pepper. 

Melt butter in an 8" skillet over MH heat; 

add spinach and tomatoes, saute 1 minute until

 spinach is wilted. Add egg mixture to skillet, 

let cook 1 minute then gently lift edges with

 a spatula so that uncooked egg mixture flows 

underneath. Cook until almost set, about

 1 minute. Cover skillet and cook another 1 minute. 

Sprinkle omelet with cheese and fold in half,

 allowing cheese to melt. Slide or flip onto a 

heated plate. Serve with buttered toast.

Enjoy!

Links: Dwellings,
Between Naps On The Porch,
A Stroll Thru Life, Designs By Gollum,

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Onion and Garlic Foccacia | Vegan Italian Recipes

Bread making had always intimidated me. I mean, working with yeast has always been scary. But when you zero in on the menu to make for one special evening, you got to roll up your sleeves and be ready to face your fear. Ok, I am not talking about a huge wrestling competition. My menu had Foccacia and Vegetarian chili to be made on Valentine's day. Foccacia is a pretty simple yeasted bread that can be made by anyone with no experience in leavened bread.

Ingredients:
All purpose flour / Maida - 3 cups
Salt - 1-1/2 tsp
Active dry yeast - 2 tsp
Sugar - a pinch
Warm Water - 3/4 cup to 1 cup
Extra Virgin Olive Oil - 3 tbsp + 2 tbsp + more for greasing
Sea salt - 1/2 tsp
Italian seasoning - 1 tsp
Onion - thinly sliced - 1/2 cup
Garlic - 3 cloves - julienne

Method:
Sieve the flour and salt together. Place the yeast and sugar in a small bowl. Pour 3/4 cup of lukewarm* water over it and allow the yeast to bloom, about 3-5 minutes. Mix 3 tbsp of oil to the water. Pour the warm water with yeast over the flour and knead together to form a dough, sprinkling water as needed. After the dough comes together, knead for about 5 minutes. Place in a well oiled glass bowl and cover with a plastic wrap. Place in a warm place for about 2 hours to rise, or it doubles it size. Punch down the dough and spread it in a 9x9 square pan greased with olive oil. If the dough does not spread to the whole pan, give it a few minutes and try again. When the dough is fully spread in the pan, make little dimples all over it with the index finger. Mix the italian seasoning with 2 tbsp of oil and brush all over the dough. Spread the onion and garlic and gently press over the dough. Bake the bread for 40-45 minutes, in an oven preheated to 375 F.
Cool the pan over the cooling rack. Slice the bread into little pieces and serve.
Notes: This foccacia is thick enough to slice for a sandwich. To help the dough rise, I preheated my oven to "Warm" mode for a couple of minutes and then turned it off and placed the dough inside to rise.
*Lukewarm - warm to the touch, like a baby's bottle.

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