In India a majority of people eat salads or raitas only as accompaniments in our lunch or dinners. But there is so much more to it than just another salad. If you mix the right ingredients, get that flavor you can create tasty dishes for breakfasts, snacks or even as a light meal when you need one. All you need to do is be ready to try out different options and get out from that mindset of seeing salads or raitas as just a side dish.
Now-a-days we’ve tons of gourmet stores in India & loads of cooking websites that help us make non-typical dishes. So why wait go ahead and have fun.
I was recently going through good food India, where I spotted this recipe. So easy and quick to make. I am a lover of variety of salads so this is my kind of dish. I made little changes to the main recipe and used things that were available to me at given moment. I loved it and am sure you’ll love it too.
Baby potatoes – 250 gms
olive oil – 5 teaspoons
lemon – 1/2 , juiced and zested
red chilli – 1 finely diced
Radish – 100 gms sliced
iceberg lettuce – 1, leaves separated
Chives – 2 heaped tablespoons, finely chopped
Cottage cheese/ Paneer – 250 gms, sliced into 8 squares
Salt – to taste
- Cook the potatoes in boiling water for around 15 minutes, until tender.
- Mix 2 teaspoons of olive oil and lemon juice with some salt. In another small bowl, mix 2 teaspoon olive oil with the chilli and a pinch of lemon zest. Drain the potatoes and rinse in cold water. Allow them to cool slightly, then peel and slice. Gently toss the potatoes in the oil and lemon dressing. Put on a serving plate with radishes, lettuce and chives.
- Heat a non-stick pan with a teaspoon of oil. Fry the paneer for a minute on each side, until golden. Add the chilli and lemon oil to the pan and mix around to coat it. Lay out the hot paneer slices on top of the salad and serve.
- The main recipe used halloumi. I replaced it with paneer.
- You may also replace chives with very tender spring onion, finely chopped.
- Make it vegan by adding tofu.
I love Chinese cuisine, especially the one adjusted to the India palate and if it is home-cooked then it’s definitely gets my thumbs up. I have heard people saying it’s difficult to prepare Chinese at home.
I say if you prepare well in advance, have the correct ingredients, recipe, measurements ready then no recipe is difficult. There are recipes which take time, but then what’s wrong in waiting for a tasty meal.
Recipes like Gobi Manchurian, seem to take a lot of time with the large no of ingredients & steps, but believe you me… it isn’t.
We often prepare Chinese at home. I make all the preparations at home and if we are short on time or if my husband is cooking he buys fresh julienned vegetables from a vegetable seller, picks out a readymade bottle of sauce and within minutes his noodles are ready. Whichever way you do it, if its turns our good taste wise I think it’s a winner, all through the way.
One of the preparations from the Chinese menu is the Gobi Manchurian You can make it with or without the gravy. It can be made as a starter or with rice. Whichever way, it’s pretty tasty . I was skimming through various recipes and I found one here. Made some teeny weeny changes to the main recipe as per my need. And here it is..:D
Cauliflower florets – 2 cups
Oil – to deep fry
For the sauce:
Oil – 1 tablespoon
Onion (medium) – ½, finely chopped
Garlic – 4-5 medium cloves, finely chopped
Green chilies – 2-3 cut lengthwise
Tomato Ketchup – 1 tablespoon
Ching’s Red chili sauce – 2 tablespoons
Ching’s Soy sauce – 3 tablespoons
Vinegar – 2 teaspoons
Water - 4 – 5 tablespoons
Corn flour – 2 teaspoons
Spring onion – 2 -3 stalks, chopped
For the batter:
Maida/ All purpose flour - 4 tablespoons
Corn flour – 3 tablespoons
Salt – ¼ teaspoon
Water – ¼ cup plus 2 tablespoons
- Sauce: Heat oil in non-stick pan and add onions, green chilies, and garlic and sauté till the onions are golden brown in color.
- Add tomato ketchup, red chili sauce, and cook till oil starts to separate from the mixture.
- Add soya sauce and vinegar to it and mix well.
- In a small bowl, mix corn flour with water and add it to the pan. Cook for 1-2 minutes until the sauce starts to thicken. Keep the sauce aside.
- Batter: Add maida, corn flour, salt, and water to a bowl. Mix until there are no lumps.
- Coat the cauliflower florets well with the batter and deep fry until medium dark brown in color.
- Once fried add all the fried florets to the sauce and toss well to coat the cauliflower completely.
- Garnish with spring onion and toss again.
- Serve immediately.
- You made change the red chili sauce and green chili quantity as per your taste.
- After adding the fried cauliflower to the sauce you may heat the final dish a little in case u have made the sauce beforehand.
I scream, you scream we all scream…WE LOVE ICE CREAM!
Very First Ice-Cream Post!!!
Excitement + nervousness + anxiety = me making ice-cream for the first time. While the ice-cream was in the process of setting I felt like a kid waiting to open his birthday presents. (I am always eager to open presents even now. But who isn’t??)
This recipe is by the famous chef Sanjeev Kapoor. I never thought making an ice-cream was so darn easy. Definitely happy with my first attempt, although it has scope for improvement. I am happy that it was not crystallized. This opens a new gate to making more ice-creams. I made some teeney weeny, itsy bitsy changes to the main recipe, but made sure that it did not change the actual recipe. So here it is..tadaaaa!!!
Milk (skimmed) – 2 ½ cups
Amul Fresh cream – ½ cup
Corn flour – 1 tablespoon
Brown Sugar – 5 tablespoons
Vanilla Essence – 1 teaspoon
- Mix the cornflour in ¼ cup milk and keep aside.
- Boil the remaining milk in a pan.
- Add sugar and cornflour mixture to it and cook for 4-5 minutes on low flame. Keep stirring in between. Set aside to cool it.
- Add fresh cream and vanilla essence.
- Transfer it to a shallow container. Cover it and tip it in the deep freezer till almost set.
- Divide the mixture into two portions and blend/ churn each portion separately in a blender till smooth.
- Transfer each of the two portions into the shallow container.
- Cover it with cling film and then put the lid.
- Freeze until firm. Scoop and serve and enjoy.
- I used amul fresh cream. You may use any of your choice.
- In this recipe it wasn’t mentioned whether to use full cream milk or skimmed. I used what was available with me. For best results I feel we should use full cream milk.
- The recipe called for normal white sugar, I used brown sugar instead.
Back to blogging after all the festivities of Ganapati. I must confess I have had loads of sweets, especially modaks. Not that I am complaining but one tends to get other cravings too. So back to savory cooking!!
Sometimes there are days when I spend more time in the kitchen than I usually do and I end up making tiny bit of snacks to gobble up every now and then. There was lunch, there was gharge i.e. sweet pumpkin puris (again sweet!!!) and yet I wanted to make something for the evening snack. I usually have mushrooms in the refrigerator and saw a green bell pepper next to it. So what can be done with these things. Think think..
Actually without thinking much I started cooking what came to my mind which would need minimum efforts. And here it was. Girish and I actually ate it off the pan. Couldn’t wait any longer. Hope you guys like it too just like we did!!
Button Mushrooms – 15-18
Green Bell Pepper/ Capsicum – 1 finely sliced
Ching’s Secret Dark Soy Sauce – 1 ½ tablespoons
Ching’s Secret Green Chili Sauce – 1 ½ teaspoons
Oil – 2 tablespoons
Garlic (finely chopped) – 1 ½ tablespoons
Salt- to taste
- Roughly slice the mushrooms vertically.
- In a fry pan heat 1 tablespoon oil and add ¾ tablespoon finely chopped garlic.
- Sauté the garlic for a minute and then add the sliced mushrooms.
- Sauté the mushrooms on high heat till it starts leaving water. Strain the water and transfer the mushroom-garlic mixture back to the pan.
- On medium heat stir fry the mushrooms till they have dried up but not charred.
- Meanwhile in another frying pan add the remaining oil and garlic and stir for a minute. Add the sliced green bell pepper. Keep stirring in between.
- Till the mushrooms are ready the bell pepper slices should be done.
- Now add green chili sauce and soy sauce to the mushroom pan. Add a little salt and mix well. Stir this on a medium flame.
- Add the sautéed green bell pepper slices to the above mixture and turn off the gas.
- Mix well and serve hot.
- Always taste the mixture before adding salt, since soy sauce has good amount of salt in it. Sometimes it may not be necessary to add any.
- Even if the mushrooms sweat a lot, do not panic. It happens to be that mushrooms have lot of water and they tend to release it. Just strain the water and you are good to go.
- You may also add any other colored bell peppers.
It’s me Girish, posting a recipe today instead of Deepa, your regular chef at foodlyrics.
I wasn’t much of a cook other than preparing tea, coffee, sandwiches, pizzas and a few simpler recipes.
Thanks to Deepa and her love of cooking that I was introduced to a lot of variety and advance level of cooking recipes and ingredients which I would never have known otherwise. One main element that I always try to keep going is that any dish should be quick, easy and simple to prepare. I don’t know many guys who spend a lot of time in the kitchen for various reasons (debate which I don’t intend to start ) but for all those who are interested and yet keep themselves away due to the fear of getting into complicated recipes and putting in tons of time… my effort is to share dishes that are way too easy to cook and don’t take much of your time.
So here we go, this is my version of the Schezwan noodles. But instead of the trouble (for me) to prepare the sauce/chutney… I’ve used Ching’s Secret Schezwan Chutney. We’ve chopped the vegetables at home but to further simplify the process you can get a packet of diced or finely chopped vegetables specially for Chinese style recipes at any vegetable mart or a local grocer who stocks such items. Make sure they are fresh.
Go ahead and enjoy, I hope you all like this quick version and share it across with your friends.
Ching’s Secret Hakka Noodles - 1 packet 150 gms
Ching’s Secret Schezwan Chutney - 2 1/2 tablespoons
Mixed vegetables (cabbage, french beans, carrot, spring onion, capsicum) – thinly sliced – 4 cups
Onion – 1 medium sliced, finely sliced
Oil – 2 tablespoons
Garlic paste – 1 teaspoon
Vinegar – 1 tablespoon
Salt to taste
- Cook the noodles as per the packet instructions.
- In a big wok, heat the oil and add the garlic paste and onions. Saute till onions become transparent.
- Add vegetables, Ching’s Secret Schezwan Chutney, vinegar, salt and saute for 2 – 3 minutes.
- Add the noodles, mix gently so that noodles are well coated with Ching’s Secret Schezwan Chutney and vegetable mixture.
- Serve hot!
- Please note while sauting the vegetables, they shouldn’t be overcooked. They should remain quite raw, that’s the key.
- Using a pair of cooking tongs while mixing the noodles will help ease the mixing process.
- If you know how to, enjoy it with a pair of chopsticks.. cause I don’t