Friday, August 31, 2012

Aubergine Delights ( Feta stuffed Brinjal with caramelized onion sauce)

Aubergine, Eggplant or Brinjal several names, several shape and sizes but make a delightful recipe. Almost all the cuisine has their favorites recipe from this humble vegetable. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana,  the Turkish karnıyarık or Turkish and Greek musakka/moussaka. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. Best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern baba ghanoush and the similar Greek melitzanosalata. Indian and Pakistani dish baingan ka Bhartha or gojju. Unlimited varieties

I tried to do some experiment with this humble veggie and came up with this delicately flavored Feta stuffed roll with caramelized onion and tomato sauce topped with some breadcrumb and Parmesan. Finally baked to perfection. It has a french feel and flavor to it.


Aubergine:            1large (Sliced lengthwise )
Yellow Onion:      2 large
Feta Cheese:        5 table spoon ( crumbled)
Tomato:               1 large (finely chopped)
Mozzarella:          1table spoon
Tomato ketchup:  2table spoon
Garlic powder
Garlic cloves:       2large
Dried Oregano
Dried Basil
Bread Crumb
Parmesan cheese
Black pepper
Salt to taste
Olive oil
Crème Fraîche


1) Cut the aubergine lengthwise in thin slices of 0.5 cm and sprinkle it with salt, pepper and garlic powder. Set aside for 15 minutes.
2) Heat 1 spoon olive oil in a nonstick pan and roast the slices from both the side till soft and brown.
3) Heat some butter in another pan and add onion juliennes to it. Toss it continuously until it caramelizes and turn golden brown.
4) Take half of the caramelized onion and add feta, mozzarella, salt, pepper and dried basil. Mix well and make equal portions of it.
5) Put the cheese mixture at the end of the roasted aubergine strips and roll it. Place it in a oven safe bowl with open end below. Make all the rolls and queue it up.
6) For the sauce heat some oil in a pan. Add dried oregano, crushed garlic and tomato to it. Season it with salt and pepper. Toss well and add remaining caramelized onion to it. Cover and simmer it for 10 minutes. Add tomato ketchup.
7) Put the sauce in a mixer and make a paste of it. Add 1 spoon crème fraîche and some milk if the sauce is too thick to get the desired consistency.
8) Pour the sauce in the bottom of the oven proof dish. Sprinkle some breadcrumbs and grated parmesan over the roll and grill it at 150 degree Celsius for 15 minutes.
9) See breadcrumb and parmesan turning brown and the sauce boiling its time get it out and dig into this appetizing wonder. Enjoy it with your favorite french bread.


Thursday, August 30, 2012

Sunrise Salmon (Foil Baked)

I am so fascinated to low fat cooking these days, hence keep on experimenting with various method. Aluminium foil cooking is one of them, its used for barbecuing more delicate foods. Salmon is wrapped in foil then placed on the grill, preventing loss of moisture that results in a more juicy and flavorsome recipe. This recipe is inspired from a delicacy in West Bengal(Eastern state of India)  named "Bhetki Paturi". A very simple yet delicate recipe which works for all type of taste bud.


Salmon:                 2 fillet ( 1X3 inches)
Mustard seed:       1/2 table spoon( roughly ground using Mortar and pestle)
Garlic:                   2 big cloves (minced)
Black pepper:       1/2tea spoon
Paprika Powder:   1/2 tea spoon
Red Chili flakes:    1/2tea spoon
Mustard oil:           1/2 table spoon
Lemon juice:          1/2table spoon
Lemon wedges:      3-4 thin slices
Turmeric powder:   1/2 tea spoon
Salt to taste.
Aluminum foil

1) Wash and pat dry the fish. Put the salmon in a bowl and add, salt, pepper, garlic, paprika, red chili, lemon juice, wedges,turmeric, mustard oil, and mustard seed. Mix well cover it with a cling foil and refrigerate for 3- 4 hours.
2) Take a aluminum foil and make two big enough pieces to make a pouch which can contain  fish fillet.
3) Place the marinated salmon with a piece of lemon slice on to the foil and close it making a pouch from all the sides. Make a little bigger packet so that the steam can fill inside it while cooking. Please  note: use the less shiny side outside and reflective side inside while making the pouch. It helps in faster cooking.
4) Place the salmon pouches in the grill at 250 degree Celsius for 15 minutes.
5) Take out the pouch carefully and open it on the dinning table. Serve it steaming hot with some boiled white rice.


Wednesday, August 29, 2012

Dal Bhari (Lentil Stuff Multigrain Paratha)

Again an authentic Indian recipe, paratha stuffed with Lentil. "Dal Bhari " means stuffed with lentil. A super healthy option using lentil and multigrain flours. I got some soaked additional Bengal grams from the last recipe which I thought of using it here. This recipe is best suited for lunch box or picnic basket. Generally  wheat flour is used for this paratha but to make it more healthy and rich in fiber, I am using various grain flour. You can prepare it in advance and can enjoy it anytime of the day like a roll with some pickle or a gravy.

Wheat flour:           1 cup
Millet flour:             1/2 cup
Chickpea flour:       1/2 cup
Bran flour:              1/4cup
Nigella Seed:          1/4table spoon
Bengal Gram:         1cup (soaked overnight)
Ginger:                  1inch piece
Dry Red chili:        2 medium
Cumin seed:          1/4 table spoon
Garam Masala:      1/4table spoon
Salt to taste
Vegetable Oil


1) Mix all the flour, nigella seed and 1/2tsp salt and make a tight dough using water. 
2) Heat some oil in a pan, crackle cumin seed, whole red chili and finely chopped ginger. Add soaked and drained Bengal gram, stir it for a minute. Add garam masala and salt cook it further for another minute. Add 1/2 cup of water and let the lentil simmer for 5-7 minutes covered. 
3) Take out the cover and toss it on high flame until all the water evaporates and lentil is dry. Turn off the heat and let it cool.
4) Grind the lentil in a mixer to make a powdered stuffing. 
5) Take some dough and roll in a round shape. Put 1spoon full stuffing in the center and try to put all the edge of the sheet together to make a closed pouch. Gently press it and roll again to make a round paratha.
6) Put in on a hot pan and grease it from both side to make a crisp paratha.
7) You are ready with the crisp and spicy paratha to go with any pickle or gravy.


Tuesday, August 28, 2012

Fara ( Lentil stuffed dumpling poached in water)

Cooking a traditional recipe is always a great fun. It bring the nostalgia of your childhood, family, celebration and lot more. Here I am tweaking the authentic version of the dish which is more complicated and time consuming. Fara's were made specially during Bhai-dooj (a festival for brothers and sister) with the black gram curry. Authentically the Bengal gram paste is stuffed in a rice flour sheet and steamed. In this version I am using wheat and millet flour to stuff the Bengal gram and poaching it in water.


Wheat flour:           1 1/2 Cups
Millet Flour:           1/2 Cup
Bengal Gram:         1 Cup ( Soaked in water over night)
Ginger garlic paste: 1tsp
Chili paste:              1/2 tsp
Cumin Seed:           1/2tsp
Asafetida:               1 small pinch
Salt to taste
Mustard seed:         1/2tsp
Curry leaves:           10-15 leaves
Whole dry red chili: 2 pieces
Mustard oil:             1tsp

1) Grind the soaked Bengal Gram after draining the water to a medium fine paste. Add ginger, garlic and chili paste. Add Cumin seed, asafetida and salt. Mix well and keep it aside.
2) Make a dough with wheat and millet flour. Please note millet make the flour soft. You can use 100% wheat flour also in case your the not sure about handling a soft dough.
3) Boil water in a big tumbler.
4) Take some part of  the dough and roll it to a medium thick round sheet of 12 cm diameter. Put the Lentil paste in the center and fold it in half. Close the end by pressing and rolling it inside to make a sealed pouch.
5) Slowly slide it into the boiling water. Repeat the process to make another dumpling and drop it into the water again. Once the dumpling are cooked it will become lighter in weight and start floating on the surface of the water.
6) It will take 4-5 minutes for each dumpling to be cooked. Take it out carefully and keep aside to dry.
7) Once dry cut it horizontally. You can see the lentil is hard inside.
8) Heat some oil in the pan. Once the oil is smoking add mustard seed, red chili and curry leaves. After the mustard seed start spluttering add the cut fara's gently and toss. Fara's should be brown from all side.
9) Garnish it with some fresh coriander and serve it hot with any chutney or dip.


Monday, August 27, 2012

Cheese Paprika boat (Stuffed Italian sweet pepper)

These fancy looking Italian Sweet pepper tempt you to use it in a whole. Its mild taste is perfect for a stuffed recipes. I am using Indian spices to give this Italian pepper a perfect twist of taste. The Italian sweet pepper is a variety of the species Capsicum, like bell peppers and chilli peppers. Pepper is stuffed with cottage cheese and spinach topped up with mozzarella and grilled. Grilling the mozzarella make a crust over and work as a cover to the stuffed filling inside the pepper. Another simple and effective recipe.


Italian Sweet pepper:               2 pieces ( can use red bell pepper)
Baby Spinach:                         100gms (blanched)
Cottage cheese:                       100gms
Red Onion:                              1 medium ( Finely chopped)
Tomato:                                   1 medium ( Finely chopped)
Green chili:                               1 medium
Vegetable oil:                            2tsp
Garam Masala:                         1/2 tea spoon
Cumin Seed:                             1/2 teaspoon
Mozzarella cheese
Salt to taste
Black pepper powder


1)Heat oil in a pan, add cumin let it splutter for minute. Add chopped onion toss it till it sweat for a minute add tomato and green chili.
2) Add blanched and drained spinach, gram masala, salt and pepper. Toss it on a high flame to make the stuffing dry. Turn off the heat.
3) Add cottage cheese to the mixture and mix well.
4) Cut the Italian sweet pepper horizontally in half from the stalk till the tip. Clean the inside seed slowly. Brush the outer surface with some oil.
5) Stuff the filling tightly. Top it up with fresh mozzarella cheese.
6) Grill it at 150 degree for 15 minute when you see the mozzarella melting and forming a light brown cover.
7) Enjoy it with you favourite pasta or some brown rice.


Friday, August 24, 2012

Apple Iceberg

Siting out in garden on a cold sunny morning with my Apple iceberg, JUST PERFECT.. Can't stop sharing this recipe as I am falling in for this delicious yet simple recipe. Simplicity at its best. Loved by all in my family  and always a hit in any dinner/ lunch party. I came up with the idea years back when my Granny smith apples were getting old keeping in the refrigerator. Its a cake based dessert, apple is tossed with hung curd & walnut and served with plain vanilla sponge cake. Here goes the recipe.


Vanilla sponge cake:          200gm ( You can buy ready made)

Or else make it at home:

Flour:                                1 cups
Powdered Sugar:               1/2 cup
Oil:                                    1/2 cup
Eggs:                                  2 large
Baking powder:                  1 tsp
Vanilla Essence:                  1/2 tsp
Hung Curd/Greek Curd :     4tsp
Brown Sugar:                      2tsp
Granny Smith apple:            1 Small ( Cut in very small cubes)
Walnut:                               1/4 cup


1)For cake:
Sieve flour and  baking powder twice. Beat eggs till almost 3 times in volume. Add essence and sugar and beat again till mixture is frothy . Pour in the oil slowly beating all the while.  Fold the flour mixture gently into the egg mixture. Pour into a greased tin lined with butter paper. Or use you favorite mold. Bake at 180 degrees for about 25-30 minutes in an oven or 3-4 mins in a Microwave. Cool it down and keep aside. You can use a eggless cake also.

2) Dice the apple, add curd brown sugar and walnut. Don't ground the sugar use it whole.
3) Take a serving dish and place your cake and top it over with apple yogurt. You can use a cappuccino serving glass fill  it half with broken cake and top it up with apple yogurt.
4) Sprinkle some walnut on top and dig in to enjoy your scrumptious creation.


Thursday, August 23, 2012

Shish Taouk (Mediterranean Chicken Kebab)

Mediterranean region is always famous for its rich culture and good food. During our visit to turkey finding a food with chicken and vegetable was a bit difficult in the beginning because of the language and wide use of  meat in the recipes. What we learned was taouk or tavuk (pronounced "tah-wouk") means chicken in Turkish. We got this option in a local food joint in a very famous Istiklal street. Still can't forget the taste of this dish. I tried making it today for dinner, it turned out to be a super success. Here comes the recipe.

The Turkish version is served with rice and a garlic paste along with vegetables. The Lebanese version is usually served with hummus and tabbouleh salad. The sandwich version comes in a flat bread or pita wrap seasoned with garlic paste, along with lettuce, tomatoes, and pickled turnips. It is widely eaten in Lebanon, Jordan, Syria, Iraq, the Palestinian Territories, and Israel, either as a sandwich or on a platter with vegetables, sometimes with chips French fries.

Chicken breast:             2 portion ( cut in small cubes)
Yogurt:                         2 table spoon
Tomato paste:               2 table spoon
Tomato sauce:              1 table spoon
Lemon Juice:                1 table spoon
Cumin Powder:             1/4 tea spoon
Dried Thyme:                1/4 tea spoon
Sumac powder:             1/2 tea spoon (optional) Substitute is lemon zest.  
Red Paprika powder:    1/2 tea spoon
Chili powder:                1/2 tea spoon
Garlic Paste:                  1/2 table spoon
Salt to taste
Olive oil

1) Wash and cut the chicken breast in small cubes. Add all the ingredient. Mix well. cover it up with a cling foil and refrigerate for 4-5 hours. 
2) Use a skewer to put all the cubes in and grill it. You can use mushroom and bell pepper in between the chicken cubes in the skewer for grilling.
3) Or you can use the pan. Heat sum oil and put the marinated chicken on the skillet. Keep turning around on high flame until its dry and form a crust over the kebabs.
4) Enjoy it with you favourite pita bread or Indian naan.


Wednesday, August 22, 2012

Exotic Insalata ( Romanesco Broccoli Salad)

I found this alien looking broccoli in near by food store. Was super exited to try this in my recipe. It offers a distinct, nutty flavor described as more intense than broccoli, this pale, green vegetable tastes like a cross between broccoli and cauliflower. I am using few more fancy vegetables to make it a real exotic salad. Simple recipe but turned out to be very tasty.


Romanesco Broccoli:            10-15 floret
Baby cabbage:                      4-5 ( cut in half)
Round carrot:                        4-5 ( cut in half)
Baby Corn:                           4-5 ( cut in half)
Red Bell pepper:                   1 (cut in julienne)
Feta cheese:                          Cut in small cubes
Pickled cucumber:                 4-5 small pieces 
Pickled pearl onions:              4-5 pieces
Salt to taste
Garlic:                                    4-5 Crushed
Fresh basil:                             4-5 leaves
Black Pepper
Olive Oil:                                1 Tablespoon


1) Heat the olive oil in a wok. Add garlic as smoke starts, immediately add all the vegetables (Broccoli, cabbage, carrot, bell pepper and baby corn. Season it with salt toss until few crust forms over the vegetable.
2) Transfer it in a salad bowl. Add feta cheese, pickled cucumber and onion with some freshly crushed black pepper. Throw some roughly chopped basil leaves.
3) Mix well and you are ready with a exotic, sumptuous and super healthy salad.


Tuesday, August 21, 2012

Arab Tabbouleh

I got the first hand experience of Tabbouleh in Turkey. Its Turkish variation is called Kisir locally. A fantastic cold mezze to start of your meal. Super simple and full of nutrition. Today I am sharing a kisir's recipe. Like hummus, baba ghanouj, pita and other elements of Arab cuisine, tabbouleh has become popular all over the world.

Tabbouleh  is Arab salad traditionally made of bulgur, tomatoes, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt, although there are various other variations such as using couscous instead of bulgur.Traditionally served as part of a mezze in the Arab world. Mezze has roots in antiquity, the word and usage came from Turkey. A meze is not a meal course like an appetizer (although meze dishes can be served as appetizers), but rather a dish, hot or cold, spicy or savory, often salty, that is served, alone or with other mezethes, as a separate eating experience.The purpose of the meze is two-fold: to complement and enhance the taste of the drink (wines, ouzo, raki, etc.), and to provide the backdrop for a social gathering.

Bulgur:                    1 cup
Boiling water:          1cup
Tomato paste:         4table spoon
Hot chili paste:        2 table spoon
Cucumber:              1 Cup (diced in small cube without seed)
Green onion:           1/2 Cup (finely sliced)
Green Parsley:        1/2 Cup (finely chopped)
Banana Pepper:      1/4 Cup (finely chopped)
Chili flakes:             1/4 tea spoon
Mint leaves:            1 small bunch ( finely chopped)
Salt to taste
Black crushed pepper:
Cumin powder:        1/4 table spoon
Lemon Juice:           4table spoon
Olive oil:                  4table spoon
Romaine Lettuce
Cherry tomato

1) Melt tomato and chili paste with some salt in 1 cup boiling water. Add bulgur and cover it with a kitchen towel. Keep it aside for 10 minutes.
2 ) Cut all the vegetable and herbs as suggested in ingredient section.
3) Fluff the bulgur using fork after 10 mins. Add all the vegetable, olive oil, cumin, chili flakes, crushed pepper and lemon juice.
4) Mix well and refrigerate it to cool. Kisir is usually served on a lettuce bed with slices of tomato on the side.


Monday, August 20, 2012

Spinach Corn Lasagna

Don't know the reason why I am fascinated to all these Italian recipes ? Today my Italiano soul is making Spinach Corn Lasagna. Its a vegetarian version of the original bolognese sauce which is widely used in these kind of casserole/pasta dishes. Spinach and corn are layered in between the pasta sheet with spicy tomato sauce and loads of cheese. Once baked the oozing melted cheese make it a yummy and  divine.


Lasagna Sheet:                    6 sheets (Ready-made)
Baby Spinach:                     200gms
American sweet Corn:         1/4 cup
Tomato puree:                     4 table spoon
Tomato:                               2 medium
Yellow Onion:                     1 medium
Garlic:                                 4 cloves
Salt to taste
Black pepper
Dried oregano
Dried basil
Ricotta cheese:                   2 table spoon
Mozzarella cheese
Parmesan cheese
Olive oil

1) Boil the Lasagna Sheet and put it in the cold water once done. Keep it aside
2) Blanch the spinach leaf and make its puree. Heat some oil in a pan, add crushed garlic. Stir and add the spinach puree & corn. Time to add ricotta cheese and pinch of dried basil . Mix well, season with salt and pepper. Keep aside.
3) Heat some more oil, add crushed garlic and oregano. Add finely sliced onion stir it for a minute and add some finely sliced tomato Season it with salt and pepper. Cover and cook for 2-3 minutes. Add  tomato puree and cook for another couple of minute. Keep aside.
4) Time to assemble the dish. Take a oven proof baking dish. Layer it with butter or olive oil. Put the first sheet of pasta top it up with tomato sauce. Add some mozzarella cheese over it. Put the second sheet and spread the spinach sauce. Repeat the process to get the desired thickness. Spread some tomato sauce on the top layer and grate a layer a Parmesan over it.
5) Cover it loosely with a foil and bake for 15 minutes at 180 degree Celsius. Remove the foil and bake it again for 15 minutes at 180 degree unless cheese start melting and forming a brown crust. Enjoy it hot with your favourite bread.


Friday, August 17, 2012

Cocktail Broccoli with Cucumber and Mint Dip

I am always fascinated with broccoli as a vegetable, its bright green color and flowery head. For years, parents have been right: Eating your broccoli is a good idea. This hearty, tasty vegetable is rich in dozens of nutrients. In fact, it packs the most nutritional punch of any vegetable.
Broccoli is usually boiled or steamed, today I am trying this vegetable in a grilled format with some cottage cheese marinade. Add to a perfect cocktail menu.


For Cocktail Broccoli:
Broccoli:            12-15 medium size florets
Cauliflower:        10-15 medium size florets
Onion:                1 large cut into quarter and separate the petals
Cottage cheese:  4 tablespoon ( shredded)
Greek Curd:       2 table spoon ( can use hung curd also)
Ginger garlic paste: 3/4 table spoon
Cumin powder:   1/4 tea spoon
Black pepper:     1/4 tea spoon
Chili powder:      1/4 tea spoon
Garam masala:    1/4 tea spoon
Refined vegetable oil
Salt to taste
Chat masala to garnish
Grill Stick/ Skewers- soaked in water

For Cucumber and Mint Dip:
Greek Curd:       1 small bowl
Cucumber:          1 small
Fresh Mint leaves ( can use dried mint also)
Black rock salt
Cumin seed powder- Roasted and ground

1) Put broccoli, cauliflower and onion in a big bowl. Add curd, cottage cheese, ginger garlic paste, cumin, pepper, chili, salt and garam masala. Mix well so that all the floret and onion are well covered. Use your hand if required. Cover it with cling film and refrigerate it for 2hrs.
2) Now take the grill stick and start skewing in a similar sequence. Onion-broccoli-cauliflower-broccoli and finally close it with onion petals.
3) Be carefully while skewing, if not done properly the floret may come out during grilling. Pass skewer through the stem of floret.
4) You can grill it in an oven rotating it twice or use a pan also.
5) Heat some oil in the pan. When it start fuming put the ready grill stick. Turn around to get a good crust over the florets.
6) Sprinkle chat masala and serve hot with your favorite drink. It can also be used as a side dish.

For Dip:
1) Shred the cucumber. Take out the extra juices.
2) Add some Greek curd, black salt, roughly chopped fresh mint leaves and roasted cumin.
3) Mix well and your fresh dip is ready to go with "Cocktail Broccoli"


Thursday, August 16, 2012

Dal Ki Dulhan ( Red lentil soup with floating dumplings)

Presenting- "Dal ki Dulhan"  Sounds like a total Bollywood "masala" film. Well this is no "masala" film but a "masala" soup. Soup with few spices and floating dumplings which make it a full meal. Its velvety texture and delicate hues are comforting reminders of my childhood. This recipe is very quick to make and really filling to stomach. You can find red lentil soup in mediterranean cuisine also. I hope to share that recipe soon with you all. For the time being lets enjoy the Indian version of it.


Red lentil:                 1cup
Wheat flour:             2 cups
Onion:                     1 small
Garlic:                      3-4 cloves
Black peppercorn:   1/2 spoon
Dried red Chili :       2 nos
Cumin seed :           1/2 spoon
Black cardamom:    1 small
Turmeric:                1/2 spoon
Salt to taste
Refined oil:             2 spoon
Lemon Juice           2 spoon
Clarified butter:       1 spoon
Lemon wedges

1) Pressure cook the red lentil with salt, turmeric and water. You can use a normal pan also to cook the lentil.
2) Grind onion, garlic, black peppercorn, red chili and black cardamom to a fine wet paste.
3) Heat some oil in a pan and add the paste. Fry it till til golden brown. Pour the cooked lentil in the pan and mix well. Add some water to get the correct consistency and let it boil.
4) Meanwhile knead the dough using water and wheat flour. Roll it in a medium thin sheet. Use a round cookies cutter to make small circles out of flour sheet. Put diagonally opposite sides of the circle together to make a star like structure.
5) Keep adding these small flour dumplings to the boiling soup. Boil the soup for another 2-3 mins after putting the last dumpling.
6)Turn off the heat and add clarified butter and lemon juice.
7)Pour it in a flat soup bowl and serve it with fresh mint leaves and lemon wedges.


Wednesday, August 15, 2012

Rolling Chicken Scallopini on Spinach Bed

Chicken is a most amazing and versatile type of poultry in the world. It is prepared as food in a wide variety of ways, varying by region and culture.
One day I was having chicken, mushroom and spinach in my kitchen. I didn't wanted to cook any of these separately. Thought of combining all this and here is the result.  This dish is a beautiful composition of Spinach, Mushroom, and Chicken. In each bite you will find a bustling flavors. This one is my special favorites for  any kind of dinner or lunch.


Chicken Breast:             1 Portion
Spinach leaves:              100 grams
White Mushroom:          5-6 medium size
White Onion:                 1 medium Size
Garlic:                           5-6 cloves
Bread crumbs:               4-5 spoon
Corn flour:                     1 spoon
Olive oil
Mozzarella Cheese
Ricotta Cheese
Dried Oregano
Dried Basil
Salt to taste
White pepper


1) Take the chicken breast and slice it up in half. Use a longer knife and start slicing from the thicker portion pressing from the top using your palm. The slice should of equal thickness.
2) Place the cut chicken breast in between the plastic sheets and start pounding using a hammer or rolling pin. Meat will become thin. Make sure you do this carefully as the meat can get torned.
3) Heat some olive oil in the pan. Add some oregano & garlic stir it for 30 sec and add finely chopped onion and mushroom. Add salt and pepper to taste. keep it aside to cool.
4) Add some mozzarella cheese to the mixture and put it in the pounded chicken breast. Make it in a tight roll.
5) Make a paste of corn flour and water. Coat the roll in the corn flour mix. Coat it again with bread crumbs. and put it on a hot fry pan. Cook it from all side to a golden brown color.
6) Blanch the Spinach and ground it to a paste.
7) Heat some olive oil in another pan. Add garlic and spinach paste stir it for 2-3 mins. Season with salt pepper and dried basil. Mix ricotta cheese to the paste and stir for another minute.
8) Take serving dish and pour the spinach paste in the bottom. Place the hot chicken roll over the spinach bed and garnish it will few cherry tomato.


Tuesday, August 14, 2012

Melting Potato ( Grilled potato salad)

Saw these red skinned potatoes in a super market, just couldn't resist buying these beautiful looking king of vegetable. Potato are the most versatile and can be used in various forms of meal. Red potatoes are a perfect choice for soups and potato salads because of their firmness and texture. These are Fat-free, Very low sodium, Source of fiber, High in vitamin C, Cholesterol-free. I am sure this recipe will be a great hit among all my diet conscious friends. This is a super quick recipe with some Italian blend. Boiled potato is marinated and grilled to get a crusty look.


Red potato:           3-4 medium sized ( You can use white potatoes also)
Lemon juice:          4-5 Spoons
Garlic powder:       1 spoon
Dried Basil:            1/2 spoon
Dried Oregano:      1/2 spoon
Sea Salt to taste
Black pepper:        1/4 spoon
Chili flakes:             1/4spoon
Olive oil:                 2 spoons
Butter:                     Small cube
Mozzarella Cheese
Parmesan Cheese


1) Boil the potato and slice it in a round shape with skin.
2) Mix lemon juice, garlic powder, basil, oregano, salt, pepper, chili flakes. olive oil and butter. keep it aside for 10 mins.
3) Get an oven proof serving dish and put a layer of marinated potato top it up with shredded mozzarella and parmesan cheese. Put another layer of sliced potato and again top it up with cheese. Repeat the process to get a mountain like structure placing the bigger slices below.
4) Put it in the oven to grill at 180 degree Celsius for 15 minutes. See the cheese melting and a light brown crust over the top.
5) Sprinkle it with some parsley leaves. Serve hot as a starter or a side dish.


Monday, August 13, 2012

Royal Turkish Rice Pudding ( Fırın Sütlaç )

Went to Turkey last month and found this dish in almost all the restaurant. Amazing dessert from ancient ottoman empire. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. In this recipe rice is cooked with milk, sugar,  spices and flavors and then its broiled in an oven to get a perfect crust over the pudding. Royal family use to flavor it with rose and sprinkle it with cinnamon powder. This Authentic flavor is really hard to find now in any restaurant. After reading and hearing lot about these stories I am trying to replicate the  original version.


Rice:                        1/4 cup
Full cream Milk:       1liter
Sugar:                      4-5 Spoon ( to taste)
Rose petals:             4-5 petals
Cinnamon Stick:       2 cm long
Corn flour:                1/4 cup
Cinnamon powder
Vanilla essence:         5-6 drops

1) Wash the rice and put it to boil in a pan with some water ( as much rice can soak). Add rose petals and cinnamon stick as soon as it start boiling.
2) Once the rice soaked all the water take out the cinnamon and rose petal carefully. Add milk and sugar.
3) Add corn flour mixed in cold milk to the boiling pudding.Keep stirring as long the the milk is thick and its of pudding consistency.
4) Add vanilla essence and cook for another minute.
5) You can serve it cold with some cinnamon sprinkle over it.
6) Or can put the pudding in a oven proof bowl and grill it for 10-15 minutes with the top grill and fan option. See if the surface is brown. Cool it and serve "The Royal Style".


Friday, August 10, 2012

Mushroom Risotto

Today I am sharing a famous recipe from my favorite Italian cuisine. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Its normally a primo i.e first course, served before the main course. Arborio, Carnaroli, Maratelli and Vialone Nano is primarily used for making risotto.  Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. I am using few variation in my recipe like adding garlic and herbs which is not in the basic recipe. Use of white wine is also optional. This one is a vegetarian version and loved by my kid and hubby. Hope you enjoy it too..


Arborio Rice-          1 Cup
White Mushroom-    2 cups finely chopped
White Onion-           1 small finely chopped
Garlic-                      3-4 cloves
Oregano-                  1/4 table spoon (dried)
Basil-                        4-5 fresh leaves
Bay leaf-                   1 leaf
Vegetable stock-       750ml
Dry White Wine-       1/2 cup (optional)
Parmesan cheese-      1/2 cup
Milk-                         2-3table spoon
Olive oil-                    2 table spoon
Salt and pepper to taste

1) Heat the oil in a pan and add garlic, oregano, basil and bay leaf. Stir it for 10 sec, garlic should be be light pink and not brown.
2) Add onion immediately. Toss it for a minute and add chopped mushroom. Once the onion and mushroom is light brown add the rice and toss it well so that all the rice is coated with oil and juices.
3) Add white wine and let it boil for a some time till rice absorbs it. (Optional Step)
4) Now add simmering vegetable stock slowly 1/4 cup at a time. Let the rice cook and absorb the broth. Repeat the process until the rice is soft and fully cooked. Add salt and pepper to taste.  Put few spoons of milk to give it a creamy consistency.
5) Risotto will be bit chewy and creamy. Lower the flame and add Parmesan cheese. Mix well and close the flame.
6) Serve it hot.


Thursday, August 9, 2012

Yam coated with spices ( Chatpata Suran)

I am sure your taste bud will tickle with the name "chatpata" itself. I learned the recipe from my mother, she is a fantastic cook and my mentor. This in an authentic homemade version as any variation can spoil its delicacy. Yam is fried and coated with a home ground paste. Perfect for a lazy afternoon with some crispy paratha.


Yam (Suran)-  200gm
Red Onion-      1 small
Garlic-              3 large cloves
Coriander seed-1 table spoon
Cumin seed -     1/2table spoon
Garam Masala powder- 1/2 table spoon
Dry mango powder-1/2table spoon
Turmeric powder -  1/4table spoon
Salt to taste
Fenugreek seeds- 1/4 table spoon
Mustard Oil - 3-4 table spoon


1) Heat the mustard oil in a non stick pan until it start fuming, add fenugreek seed and wait it it turn a bit red, time to add yam cut in medium sized cubes with salt and turmeric. Fry till it turn light brown in color. it will take about 7-8 mins on medium flames. Keep it aside.
2) Meanwhile grind all the other ingredients ( Onion, garlic, coriander, cumin, garam masala) to a fine paste.
3) Again heat 1table spoon mustard oil and add the paste fry the masala until its start releasing oil and it turn darker in color.
4) Add the fried yam and toss for a minute. Put half cup water and dry mango powder. Mix well. Cover it and simmer for 5 more mins. All the masala will be coated over with a semi dry consistency.
5) Garnish it with some green coriander leaves and serve it hot with crispy paratha.


Wednesday, August 8, 2012

Caramelized mushroom and onion in spinach gravy (Hariyali Mushroom)

Yes off course my first recipe online.. hurrey hurrey I am supper exited. In the world of duplicity everything has a clone , from movies to gadgets to websites they call it " Inspiration ''.
Well this dish is also an inspiration from Indian Palak Paneer with some continental look and flavor. Mushroom and onion are cooked at slow heat to caramelize mixed with the spinach gravy and some spices.

Spinach-     200gm
Onion-        2 small
Green Onion-  2 nos
Tomato-     1 large   
Mushroom- 200gm
Cinnamon-  1inch piece
Cardamom- 2 pieces 
Bay leaf-      2nos
Cloves-        2nos
Cumin-        Whole and powder
Chilly powder- 1 table spoon
Garam Masala powder- 1small spoon
Ginger garlic paste - 1table spoon
Coriander powder- 1small spoon
Kasuri Methi ( dried fenugreek leaves)- 1/4 small spoon
Butter-     1small spoon
Oil-          2 table spoon
Salt to taste


1) Wash the spinach in colander and put it to boil with some water and salt. After it get cold put it in a blender without the water to get a rough paste. Don't make it too fine.
2) In a pan heat some butter, cut mushroom (julienne) and onion ( rings). Put it in the pan and reduce the flame. Add some salt and keep stirring in between. It will turn brown as the sugar in the onion caramelizes. Keep it aside.
3) Heat some oil in the pan and add all the whole spices ( Cumin seed, Cardamom, clove, Cinnamon and bay leaf). As it start crackling put in one onion and two green onion (cut  in small cubes), toss it for a minute and add the tomato. Add some salt, ginger garlic paste, cumin powder, garam masala, coriander powder & chilly powder. Mix it well and fry till  the tomatoes are really soft. Time to add the spinach paste. Again cook it for 7-8 mins. Sprinkle some kasuri methi and a table spoon of desi ghee (clarified butter). Cover and cook for 3 more mins.
4) Finally add the Caramelized onion and mushroom over the flame. Decorate it with few caramelised onion ring and fresh cream. Serve it with some hot chapati or boiled rice.