Baked Potato with creamy corn

Try out this unique recipe for baked potatoes stuffed with creamy corn !

Ingredients

  • 3 large potatoes 
  • 3 tbsp butter
  • 1 large onion, chopped
  • 1 jalepeno, chopped
  • 1 red capsicum, chopped 
  • 2 tbsp flour 
  • 1 cup milk
  • 1 cup boiled corn 
  • 1 tsp coriander powder
  • Chopped mint to decorate
  • 3 tbsp grated Parmesan cheese 

Method 

  • Scrub and wash the potatoes and steam in a rice cooker. It is important that you just steam the potatoes and not boil them in water. Stove top steaming or rice cooker works best 
  • Once the potatoes are cooked, allow them to cool down for some time. Cut the potatoes into half and scoop out a small portion using a spoon to make some space for the filling 
  • Melt 2 tbsp of butter and add the onion, capsicum and Jalepeno, cook for a few minutes until soft 
  • Add the flour and stir for a minute 
  • Add the milk and stir until it thickens 
  • Mix the corn, coriander powder and salt
  • Melt 1 tbsp butter and apply it over the potato
  • Line the potatoes on a cookie sheet or a large baking tray 
  • Stuff the potato with the creamy corn filling 
  • Sprinkle the cheese and bake at 350 F for 25-30 minutes 

Serve hot and enjoy ūüėä

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Baked Aloo Tikki

My aunt Banu Chithi makes amazing Aloo Tikki. Tikki is a very popular snack in North India. I was missing the Delhi chat especially Aloo Tikki topped with Chole. I tried out my aunt’s recipe and it turned out yummy ! I baked the Aloo Tikki following some tips given by my aunt, baked Aloo Tikki tastes as good as the shallow fried one. 


Makes : 20-25 tikkis

Ingredients

  • Potatoes, large – 2
  • Ginger, 1 inch piece
  • Green chilly – 1 to 2
  • Garlic, 2 cloves 
  • Bread – 2 slices
  • Corn starch – 1/4 cup
  • Bread crumbs – 1 cup or more to coat the Tikki
  • Salt to taste 
  • Water as needed to make the corn starch paste 

Method

  • Steam the potatoes in a rice cooker or a steamer on stove top. The important fact is potatoes must not be cooked by immersing them in water but rather steamed. This is to cook the potatoes well and at the same time keep them dry. The potatoes should be thoroughly cooked ( if they mash easily it means they are well cooked )
  • Mash the potatoes well and keep aside 
  • Grind the ginger, green chillies and garlic to a coarse paste ( do not add water while grinding )
  • Mix the corn starch and water well to form a paste of dripping consistency
  • Mash the bread slices along with the mashed potatoes. It is best to use a stand mixer or food processor to mix the bread and potatoes so that you get a smooth Tikki base. Mix in the ground ginger chilli garlic paste and salt.
  • Shape the potato bread spice mixture into medium sized circles, and dip in the corn starch paste 

  • Roll the coated Tikki in bread crumbs 

  • Grease a cookie sheet with oil and place the tikkis 1 inch apart 
  • Preheat the oven at 400 degrees Fahrenheit for 10 minutes
  • Place the cookie sheet in the oven and bake for 10 minutes at 400 degrees Fahrenheit
  • After 10 minutes, turn the tikkis to bake the other side for another 10 minutes. The first side must be golden brown in color, if not bake for some more time before turning the side 
  • Once both sides are baked store the Aloo tikkis in a hot pot or casserole until ready to serve 
  • Serve hot with chutney or Chole 

Urad dal Vada or Ulundu Vadai 

  

This is a treasured recipe from my grandmother Vijaya Paatie for ulundu vadai or medhu vada. It’s a foolproof recipe to make crispy and delicious vadas. 

Makes: 10 to 12 vadas 

Ingredients 

  • 1 cup whole urad dal, soaked for 2-3 hours
  • Green chillies – 2 small, finely chopped 
  • Ginger – 1 inch, finely chopped 
  • Red chilly – 1 
  • Asafoetida – a pinch 
  • Salt, to taste
  • Oil for frying 

Method 

  • Strain the water in the soaked urad dal and grind well to a smooth paste. Sprinkle some water while grinding,  only if necessary. The Vada batter has the right consistency if you are able to easily mould the ground batter
  • Grind the green chillies, ginger, red chilly, asafoetida and salt to a coarse paste separately 
  • Mix the urad dal paste with the ground spice mixture 
  • Wet your hands with water or oil. Spread some batter on your palm, pat it and make a small hole in the center 
  • Transfer this to a greased plastic cover or wax paper 
  • Heat oil in a pan. Once the oil is ready, drop  4-5 Vada mounds in the oil and cook well on both sides until golden brown

Enjoy the vadas with some chutney of your choice or make sambhar Vada or dahi Vada with left over vadas ūüėä

Bread Macroni with Tomato Sauce 

  •    
    Toasted bread grilled with Macroni and cheese and topped with an aromatic tomato sauce! You get a taste of Macroni, bread and pizza in this one dish – a yummy recipe that will be a hit with kids.

Ingredients

  • Bread slices  with crust removed – 12
  • For the pasta
    • Butter – 3 tbsp
    • Half an Onion, chopped
    • Garlic – 1 clove, finely chopped
    • 1 small green chilly, finely chopped
    • 1 carrot, finely chopped
    • Salt to taste
  • Grated cheese for topping the bread
  • For the tomato herb sauce 
    • Butter – 1 tbsp
    • 1 clove garlic, finely chopped
    • Half an onion, finely chopped
    • Boiled and pur√©ed spinach – 1/4 cup
    • Salt and pepper to taste
    • Dried oregano – 1 tsp
    • Tomato paste – 6 oz
    • Water, as required

Method

  • Toast the bread slices and keep aside
  • Melt the butter, add onion, garlic and chillies
  • Saut√© the onion until it is golden brown
  • Add the carrots, and cook covered for 3-4 minutes
  • Add the Macroni and salt and mix well
  • Spread the Macroni on the bread slices and sprinkle the cheese on top
  • Preheat oven at 350 degrees Fahrenheit
  • Grill the bread slices for 7-10 minutes or until the cheese melts
  • For the sauce
    • Heat butter and saut√© the onions and garlic for a couple of minutes
    • Add the spinach pur√©e and tomato paste and saut√© for few minutes
    • Add water as required to make a thick tomato sauce ( I used approximately 1/2 cup water )
    • Simmer for 5-7 minutes
    • Add oregano, salt and pepper powder
  • At the time of serving, pour the tomato herb sauce on the grilled bread slices

Enjoy ūüėä

Vegetable Cheese Kebab


I wanted to try out a savory recipe for ricotta cheese and found a perfect recipe by Tarla Dalal – Vegetable Shikampuri Kebaba :¬†http://www.tarladalal.com/Vegetable-Shikampuri-Kebab-(–Kebabs-and-Tikkis-Recipes)-32760r. This recipe uses mawa or khoya and paneer. My vegetable kebab is adapted from this recipe. In my version, I have used ricotta cheese and also increased the quantity of vegetables and paneer. It turned out to be delicious and my little one enjoyed it too. You can cook the kebabs on a non stick tava using just 1 tsp of oil, and it still turns out great.

Preparation time : 15 minutes

Cooking time : 20 minutes

Makes : Around 20 medium sized kebabs

Ingredients

  • 1 cup¬†chopped and cooked green peas and carrot
  • 1/4 cup chopped and cooked cauliflower
  • 1/4 cup chopped and cooked beans¬†
  • 1 large potato, boiled, peeled and mashed¬†
  • 1 tsp¬†oil¬†
  • 1 medium sized onion, finely chopped¬†
  • 1 tbsp¬†ghee
  • 1 tsp¬†cumin seeds¬†
  • 1 tsp ginger green chilly paste¬†
  • 1/4 tsp turmeric powder¬†
  • 1/2 tsp red chilly powder¬†
  • Salt to taste
  • 2 tbsp finely chopped coriander leaves¬†
  • 1 tbsp finely chopped mint leaves¬†
  • 1/4 cup¬†ricotta cheese¬†
  • 1/2 cup crumbled paneer¬†
  • 3/4 cup bread crumbs¬†
  • 1/2 tsp cardamom powder¬†
  • Black Pepper powder, to taste¬†
  • Oil for greasing and cooking

Method

  1. Heat oil in a pan and sauté the onions for 5-7 minutes until the onions turn light brown. Keep aside.
  2. In a pan, add the ricotta cheese and reduce the stove heat to the lowest heat. Keep stirring until the ricotta cheese shrinks a little, and the liquid evaporates (Approximately 5-7 minutes)
  3. Combine the vegetables and potatoes in a mixer and blend to a coarse mixture. Keep aside
  4. Heat the ghee in another pan and add the cumin seeds
  5. When the seeds crackle, add the ginger-green chilli paste, turmeric powder, chilli powder, salt and the vegetable mixture
  6. Cook on a medium flame and keep stirring until the vegetable mixture comes together as one mass and the ghee starts to ooze out
  7. Add the coriander and mint leaves and cook on a medium flame for another minute
  8. Remove from the flame and allow the mixture to cool completely
  9. Mix the vegetable mixture, ricotta cheese, crumbled paneer, fried onions, bread crumbs, cardamom, and black pepper until all the ingredients blend well
  10. Divide the mixture into equal portions and shape each portion into a round or oval kebab
  11. Heat a non-stick tava ( A dosa or roti tava works the best ) and grease it lightly using a little oil
  12. Cook each kebab on both sides on the tava using a little oil until each side turns golden brown
  13. Drain the kebabs on a colander and serve hot with green chutney and/or sweet dates chutney

Enjoy ūüôā

Temptation Vada: Version 2

IMG_3319

This is the recipe for dal vada or paruppu vada. This is a variation of the temptation vada recipe posted earlier. This version uses only chana dal and has onions to enhance the taste. I have followed my Mom-in-law’s tips for this vada, and it came out crisp and tasty. You still cannot stop with just one and hence the name temptation vada. Sooji or rava is a magic ingredient that gives a crisp texture to the vadas

Serves: 40-50 vadas (I made really small mini tempation vadas, so it came out to 50. Number may differ based on the size of your vada)

Ingredients

  • Chana dal (Bengal gram dal) –¬†2 cups
  • Salt, to taste
  • Green chillies, chopped –¬†4
  • Cilantro, 1/2 a bunch
  • Ginger, chopped – 2¬†inch
  • Fennel seeds – 2 tsp
  • Semolina, or sooji rava – 1/2 cup (This is added for extra crispness)
  • Onion – 1, finely chopped
  • Asafoetida, a pinch
  • Oil, for deep frying

Method:

  • Wash¬†the dal well and soak for 2-3 hours
  • Drain all the water and grind all the ingredients except onion coarsely
  • Mix the chopped onions in the vada batter
  • Make lemon size balls. Moisten a polythene sheet, place the balls on it and slight press with fingers to make flat vadas
  • Heat oil in a pan, and once it is hot add 3-4 vadas at a time
  • After a couple of minutes of frying, invert the vadas
  • The vadas are done when they are slightly red on both sides. Drain them on a colander and serve hot

Now, get tempted by the vadas and enjoy with some chutney ūüôā

Makhmali Paneer Tikka

IMG_2298.JPG This recipe is adapted from Tarla Dalal’s recipe : http://www.tarladalal.com/Makhmali-Paneer-Tikka-(-Healthy-Starter-Recipe-)-34730r. It’s a yummy dish and mild in spices and masala, so kids can also enjoy this. The original recipe calls for low fat hung yogurt and the tikkas are made on the tava. In my recipe, I have baked the tikkas and used Greek yogurt instead of hung curd.

Ingredients

  • For the curd marinade
    • 1 whole wheat bread slice
    • 1/3 cup¬†greek yogurt
    • 1/2 tsp¬†sugar
    • 1/2 tsp¬†olive oil
    • A pinch of pepper powder
    • 1/2 tsp¬†cardamom powder
    • 1/2 tsp¬†garam masala
    • 1/2 tbsp finely chopped cashew nuts or 1/2 tbsp cashew butter
    • Salt to taste
  • 1 Packet Paneer (8 oz) cut into cubes
  • Coriander leaves for garnishing

Method

  • Mix all the ingredients for the curd marinade and keep aside
  • Combine the paneer cubes with the curd marinade and keep aside for at least 30 minutes
  • Pre-heat oven to 350 degrees Fahrenheit
  • Grease a baking sheet with ghee or oil and arrange the paneer cubes leaving some space between each cube
  • Bake at 350 degrees Fahrenheit for around¬†20-25 minutes, flipping it every 10 minutes till all sides are golden brown
  • Allow it to cool for some time and serve garnished with coriander leaves

Enjoy the paneer tikkas ūüôā