Friday, June 24, 2005

Roasty Veggies

Nothing Special about this one; but i tried it this week and it was . yummy ... so here goes

2 Zucchini Squash
2 Yellow Squash (you know, looks like zucchini that has turned yellow)
2 Medium Red Onions
Rosemary, Basil, Thyme (dry)
Oil Spray

Cut the Squash in 1/4" discs (if you want to be fancy, cut the squash in an inclined angle so you get ellipsoidal crosssections; or use a crinkly knife so you get crinkly cuts. Yeah! that's all it takes to be fancy).

Cut the Onion also in round discs; DO NOT separate the rings.

Take a cookie baking sheet; cover with Al-foil (the AL-foil keeps it clean, less hassle etc etc).
Spray with oil.

Throw the veggies in.
Add some dry rosemary, basil, thyme (use discretion; for those lacking discretion, use 1 teaspoon rosemary, 1 teaspoon basil, 1/2 teaspoon thyme)

Spray oil on top of Veggies.

Bake uncovered for 15 minutes, or till the veggies are crisp and little brown on the sides; Take care not to burn them to a cinder (burnt veggies are carcinogenic)

Sprinkle salt and pepper on top and enjoy with as a side dish, or in a sandwich.

Optional: you can use other veggies too like red peppers, carrots, cherry tomatoes etc.

Friday, June 17, 2005

Grilled Peppery Chicken

The basic recipe for this dish was taken from Sanjeev Kapoor's web site. As usual I modified them a little to make use of whatever ingredients I had at home ( the original called for fresh red chillies I used dry ones). I also added some lemon zest to it as I personally love the lemon zest and chicken combination.

Chicken breasts with bone in - 3
Garlic (chopped) - 3 big cloves
Ginger (chopped) - 1 1/2 inch piece
Peppercorns (freshly crushed) - 1 tbsp
Mustard paste (Dijon) - 1 1/2 tbsp
Lemon juice - 1 tbsp
Salt to taste
Honey - 1 tbsp
Crushed Dry Red Pepper - 2 tsp
Lemon Zest - 1 tbsp
Sugar - 1 tsp
Olive oil - 2 tbsps
Oil to grease
Onions (finely sliced) - 2

Method of preparation
1. Clean the chicken breasts and make even slits on them
2. In bowl mix chopped garlic, chopped ginger, crushed peppercorns, mustard paste, lemon juice, lemon zest and salt. Add honey and mix again. Add the chicken breasts to this mixture and let them marinate for about thirty minutes.
3. Preheat oven to 375 F.
4. Take the chopped fresh red chillies, sugar, salt and two tablespoons of olive oil in a plate and mix. Take the chicken breasts out of the marinade and apply this mixture on both the sides.
5. Put oil on a baking tray to grease and arrange the sliced onions to form a base. Keep the chicken breasts over this.
6. Mix both the remaining marinades and pour over the chicken breasts saving a little for later use. Keep the tray in the preheated oven and bake for ten minutes.
7. Add the remaining olive oil to the reserved marinade mixture and baste the chicken breasts and continue to bake till done. It may take around twenty to twenty five minutes. ( Turn the heat on to full for the last five minutes or so for a good crisp look - atleast that is what I do in my really old oven).

Wednesday, June 15, 2005

Healthy Whole Wheat Muffins

I am one of those lazy people who love baking mixes. My favourite one right now is this. This weekend I experimented with the mix and the result was a batch of amazingly moist and lip smackingly flavourful muffins. I would have put in a picture of my lovelies but I did not have the right size cups, so my muffins looked a little lost in their oversized dresses...will have to wait for the next baking session.

Spice Apple Bran Muffin Mix: 2 cups
Over Ripe Banana - 1 (approximately 1 cup mashed)
Egg - 1
Apple Sauce - 1.5 cups
Water - 0.5 cups
Honey - 0.25 cups
Lemon Zest - 1 tablespoon
Walnuts/Pecans - 0.5 cup broken pieces.

Mix all the ingredients up...yes you heard right ( nothing fancy here!!). Pore into greased muffin cups and bake at 375F for about 15-20 minutes till done.

PS: You could also use any generic whole wheat flour, but just add some apple spice to it to get the same effect.

Friday, June 10, 2005

Pauli Style Breakfast.

Hello all,

Well Begun is Half Done. All's well that ends well. So, let's start the day with some exciting "Pauli Style Breakfast". . . to get you as motivated and roaring to face the day as Pauli is. . .every day. . .of the year. . .because he mostly has the same breakfast, when he does have time to make something up that is.

1. Put two slices of Wheat-Cranberry bread (usually purchased from Shoppers Food Warehouse) into the toaster.
2. Break one egg and put it into a small glass cup, and prick the yolk with a fork. Wash the fork, and put a drop of water on the egg.
3. Nuke the egg for 1:00 Minute at 50% power of a 1400 Watt Microwave.
4. Eat a Banana.
5. Put one tsp of coffee, 1.5 tsp of sugar, and a cup of milk straight out of the fridge, into. . . a cup. Stir. Coffee is ready.
6. Sprinkle salt and fresh pepper on the egg that should be done about now.
7. Eat egg, bread, and coffee. Rush out to catch the bus.

The entire operation takes 15 minutes from start to finish, including eating time.

PS: If you haven't had time to make coffee, buy one at school.

Thursday, June 09, 2005

Four Bean Salad

This is something my colleague made for us and I decided to put it in because it was so good. My colleague said she chose to use yellow pepper instead of green, add more onions, and double the sauce, and let it chill overnight.

1-16oz red kidney beans (drained)
1-16oz can cut wax beans (drained)
1-16oz can black eye peas (drained)
1-16oz can cut green beans (drained)
1 med. green pepper, thinly sliced, cut into bite size pieces
1 med. onion, thinly sliced, separated and cut into bite size pieces
1/2 cup sugar 1/2 cup wine vinegar
1/2 cup olive or canola oil
2 tablespoons. snipped and crushed parsley
1/2 teaspoon dried tarragon leaves crushed
1/2 teaspoon dried basil leaves crushed
1/2 teaspoon dry mustard 1t. salt

Combine all vegetables in a bowl. Thoroughly combine sugar, vinegar, oil, parsley, tarragon, basil, drymustard and salt. Drizzle over vegetables. Cover, chill thoroughly, stirring occasionally. Just before serving stir, then drain.

Monday, June 06, 2005

Ginger and Orange Fried Rice

This is a nice sweetish tasting rice that I made this weekend. I served it with some stir fried bokchoy and mushrooms.

For the rice:

Orange Zest - 1 tablespoon and keep some for garnish
Minced Fresh Ginger - 1 tablespoon
Minced Onion- 1 medium sized
Brown Rice - 1 cup
Water /Broth - 2 cups
Oil - 1.5 teaspoons
Salt and Pepper to Taste
Dried Parsley - For garnish

Heat oil in a pot, add onions and sautee till translucent. Add the rice and fry for 2-3 minutes. Now add orange zest and ginger and continue cooking till fragrant. (I would add some sugar snap peas at this stage if I had them- for visual variety and color). Now add the water/broth. Bring to a quick boil and then turn down the heat and cover the pot and let it simmer till rice is done. Add salt and pepper and mix before serving. Garnish with reserved orange zest and dried parsley.

For the Stir Fried Mushroom and Bok Choy

Mushrooms (the generic brownish ones) - about 10, sliced
Baby Bok Choy - 5 buches chopped (chop the white stems separately from the leaves)
Garlic - 2 cloves crushed
Ginger - 3/4 th inch minced
Sauce ingredients
Soy Sauce - 1 tsp
Oyster Sauce - 1/2 tsp
Corn Starch - 1/2 tsp
Water - 1 tsp
Brown Sugar - 1/2 tsp

Heat oil in pan, add the ginger and garlic and sautee till fragrant. Add the mushrooms and the chopped bok choy stems. Once the stems are cooked half way add the greens and cook till wilted.
In the meanwhile mix up the sauce ingredients. Once the greens are wilted, add the sauce to it and mix. Serve immediately garnished with roasted sesame seeds.

Thursday, June 02, 2005

Tele Bhaja.

Try this link.
It gives a very good recipe for "Tele Bhaja".

Wednesday, June 01, 2005

Rocking Rolls

Well, I am a firm believer in learning from the past and re-inventing it to suit the needs of the present. As such the people from Calcutta will not find anything exotic in this recipe of mine, but those who have not seen it will love it. Plus i like answering calls of help from friends, so Anyesha this one is for you!

Here goes:

6 eggs
4 indian store plain Parathas (tortillas will do as well)
2 medium Onions
2 medium tomatoes
Few Green chillies
Cheddar Cheese

Oil - PAM Spray

Optional: mushrooms, green onions, red bell peppers, cilantro:

1. Chop the veggies (onions, chillies, cilantro, anything else) and shred the cheese. Be careful with how much chillies you use.
2. Optional: you can sautee the veggies. Adds to the final taste.

3. Cook the paratha(gridle, microwave etc -- as is on the back of pack) till it is "almost" done. If using tortilla spray oil and lightly cook both sides.

4. Beat eggs, pour about 1.5 eggs on a pan (sprayed with PAM spray). While one side is cooking, place the paratha/tortilla on the top undone side of the egg. The Paratha will stick to the egg.

5. Once bottom side of egg is done, flip (paratha should be sticking to the egg.). Take out on a table after few seconds.

6. In the center, put the sauteed or unsauteed veggies, cheese, some ketchup to taste, salt, pepper. Roll. Hold with toothpicks and cut into bite size portions.

Do for all parathas and eggs. (Each paratha should yield 4/5 bites)

1. You can add any Veggies like mushrooms, bell peppers, cucumbers, cilantro, green onions
etc., preferably sauteed.
2. You can also add salsa (especially green salsa is awesome).
3. If you want to be fancy, heat the entire assembly (bite-sized things) in a preheated oven for
4-5 minutes so that the cheese melts.

These are sold in Kolkata at every other roadside corner, and is a favourite snack with people returning from work or school. Its filling and tasty. In kolkata, the simple egg-roll is filled with raw onions, tomatoes, and cucumber with chilli and tomato sauces. The fancier versions have minced mutton, beef etc.