I'm making a Yogurt Fruit Cocktail....

This recipe was actually “developed” quite by mistake some 12 yrs ago.

While preparing Fruit Cream Cocktail for a dinner party at home, to my horror I realized that instead of cream I had mistakenly used beaten yogurt!

There was no time for me to go out shopping again. So, after racking my brains I decided to get adventurous and present the dessert anyway.

That day I learnt two things (a) a new dessert and (b) never to keep cream and curd in identical bowls!

Of course, the recipe was well appreciated.

YOGURT FRUIT COCKTAIL                       Serves 4

Ingredients

Yogurt/Curd – 1 ½ cup (Use fresh curd)

Cream – 2 tblsp

Fruits (apple, chikoo/sapota/sapodilla, dates, grapes – cut into bits) – 2 cups

Icing Sugar – to taste

Vanilla essence – a few drops

Method

1. Hang the curd in a muslin cloth for 15 mins.
2. Sweeten it mildly with icing sugar. Add the essence and cream. Using a whisk beat it till smooth and well combined.
3. Cut the fruit and add half of the bits to the yogurt mix. Keep aside the rest for arrangement.
4. Take a fancy glass and arrange a layer of one type of fruit bits at the base.
5. Cover this layer with some fruit yogurt mix.
6. Arrange a different layer of fruit bit over this. Cover with yogurt mix.
7. Repeat till you reach the top.
8. The top layer should be the yogurt layer.
9. Arrange some fruits on top and decorate with chocolate sauce or a fruit crush.
10. Keep in the fridge and serve chilled.

• You can use any fruit that is available to you fresh, canned or dried.

• Combining some nuts into this cocktail is a good idea too. Make sure not to use too much of it though. 

© Rinki’s Kitchen 2012

A Spring Salad with Pasta.....

The Spring Salad recipe can be a real 'family time' recipe.

Since it does not require much cooking – you could involve everyone.

While you take on the cooking of pasta and chopping, the kids can prepare the salad dressing.

They will also enjoy the final mixing….

In no time you will have a ‘beautiful’ meal ready!

SPRING SALAD WITH PASTA                        Serves 2

Ingredients

Cooked Pasta (Macaroni, Fusilli, Penne) – ½ cup

Cucumber, Carrot, Onion (sliced thickly) – ¼ cup each

Bell peppers (cut into squares) – ¼ cup (red, yellow, green)

Cabbage (cut into squares) – ¼ cup

Lettuce (any variety) – a handful (torn)

Sausages (sliced) – ¼ cup

Olive (sliced) – 1 tblsp

Prune (sliced) – 1 tblsp

Cherry tomato – 8 pcs

For the dressing

Pomegranate juice – 4 tblsp

Extra virgin olive oil – 2 tblsp

Garlic (finely chopped) – 1 clove

Mustard – ½ tsp

Black pepper (crushed) – ¼ tsp

Salt – to taste

Onion greens (finely chopped) – ½ tsp

Method

1. Keep the chopped vegetables dipped in ice cold water.
2. Mix together all the ingredients for the dressing in a bowl and whisk it well. Let it stand for 15 mins.
3. In another bowl, add the pasta, cucumber, carrot, bell peppers, cabbage, red onion, lettuce, sausage, olive, prune and cherry tomato.
4. Pour the dressing over the vegetables and pasta. Mix lightly to coat all the pieces.
5. Serve on a bed of lettuce leaves.

*You can strech this to 3 or 4 persons if serving as an accompaniment. The recipe here is portion for a meal.

© Rinki’s Kitchen 2012

A Bengali Recipe ....

Dhokar Dalna is a Bengali vegetarian delicacy.

My grandmother used to make the tastiest of Dhokas (lentil cakes).

The lentil would be ground using a stone mortar and pestle and it would be a really lengthy and time consuming affair.

I would be quite apprehensive about cooking this dish myself....... as a beginner.

But now, I have simplified the recipe by trial and cook it often for a family meal or a formal party.

It has won many followers and I even get a request to cook it.

Bengal Gram Cakes Curry                     Makes about 18 to 20 pieces
 (Dhokar Dalna)    

Ingredients

Bengal gram (chana dal) – 1 cup

Asafetida (hing) – 1¼   tsp

Ginger paste – 1 ½ tsp

Green chilli – 2 to 3

Turmeric pdr – 1 tsp

Cumin pdr – 1 tsp

Coriander pdr – 1 ½ tsp

Red chilli pdr – ½ tsp

Tomato paste – 3 tblsp

Cumin seeds (jeera) – ½ tsp
Bay leaves / Tej patta - 2
Garam Masala pdr - ½ tsp

Vegetable/ Mustard oil – 3 tblsp + for deep frying

Sugar – 1 ½ tsp

Salt – to taste

Method

1. Soak the Bengal gram in water for 2 – 3 hrs. Grind to a fine paste along with ½  tsp of ginger paste, one chili, ¼  tsp of hing/ asafoetida, ¼  tsp of turmeric pdr, ½  tsp of sugar and salt to taste.
2. Lightly heat 1tblsp oil in a thick bottomed open pan. Pour in the paste and cook over very low heat stirring constantly till the paste becomes very thick.
3. Transfer the paste to a tray or a plate and spread while hot. The thickness should be about an inch. You may consider greasing the tray beforehand.
4. Let this set for about 30 mins. Cut into diamonds or squares and deep fry the cakes in hot oil till light brown in colour.
5. Make a mix of the tomato paste, turmeric pdr, cumin pdr, coriander pdr, red chilli pdr, asafoetida pdr and ginger paste. Add a little water if needed to form a thick paste.
6. Heat about 2 tblsp oil in another pan. Add the cumin seeds and bay leaves. Fry till they release their aroma.
7. Add the spice paste to the oil and cook over low heat till the oil separates.
8. Pour in about 2 – 3 cups of water, season with salt and sugar bring it to a boil. Add in slit green chillies as per your taste. Add the lentil cakes. 
9. Cook for 3 to 5 mins on low heat. 
10. Let it sit for about 30 mins so that the cakes absorb some of the curry. Sprinkle with garam masala pdr.
11. Serve with hot steamed rice.

  

Cooking the paste and Setting it in a tray

Soaking and Ground to a paste

*The Mustard oil may be substituted with any Vegetable oil.

*The lentil cakes may be cut into bite sized pieces, fried and served with green chutney or ketchup as a snack.

© Rinki’s Kitchen 2012



Channa Bhatura......

Channa Bhatura  - a popular dish all over India is quite frequent on my home menu.

Traditionally bhaturas are made with yeast but I created this recipe which is simple and quick to make. The bhaturas taste just fine.

I recall a really bizarre incident from my childhood involving this dish.

There was a very popular fast food joint that I would visit as a kid with my family. We loved to order Channa Bhatura and Lassi there. They served this really huge, round bhatura.

Once it so happened that no sooner had I broken into my Bhatura, a live cockroach crawled right out of it onto my plate!

How he survived the hot oil still makes me wonder…..

The joint owner was really embarrassed and offered us a complimentary meal…..

Those were days when legal options over such matters were unheard of in my country.

 

CHANNA BHATURA                                                Serves 2

For the Channa

Ingredients

Kabuli Channa/Chickpea – 1cup

Onions (medium) – 2

Ginger (grated) – ½ tsp

Garlic cloves – 6 to 8

Tomato paste or puree – 1 cup

Coriander/ Dhaniya pdr – ½  tsp

Chaat Masala pdr – ½ tsp

Garam Masala pdr – ½ tsp

Black Pepper pdr – ½ tsp

Chhole Masala pdr – 1 tsp heaped

Green chilli (chopped) – to taste

Coriander leaves – for garnish

Oil – 2 ½ tblsp

Method

1. Soak the channa overnight or 6 to 8 hrs. Boil well and keep aside.
2. Grind the onions and garlic to a fine paste.
3. Heat oil in a pan. Add the onion paste, lower the heat and fry the paste stirring continuously over medium heat till light brown in colour.
4. Add the ginger, tomato paste, green chilli, black pepper, dhaniya pdr and chhole masala. Cook stirring continuously till the oil seperates.
5. Add the chaat masala and garam masala pdrs followed by the boiled channa.
6. Season with salt and add a little water. Mix the ingredients well. Cover and let it simmer for 1 min.
7. Once the gravy has thickened, sprinkle with chopped coriander and serve hot.

For the Bhatura

Ingredients

Maida / Refined Flour – 1cup heaped

Curd – ½ cup

Baking Pdr – ¼ tsp

Salt – a pinch

Water – as required

Oil – 2 tblsp and for deep frying

Method

1. Add salt and baking pdr to the maida and mix well.
2. Add oil and rub it in with your finger tips to infuse thoroughly.
3. Now beat the curd and add it little by little to the flour as you make the dough.
4. You may need to add a little cold water to form a soft dough.
5. Oil your palms and knead the dough for 2 mins.
6. Cover the dough and let it rest for 30mins.
7. Make balls (should make 4 to 5) and roll out with the help of a little oil to an elongated puri.
8. Heat oil for deep frying in a pan.
9. Lower the heat and fry the bhatura on medium heat till lightly golden and puffed up.

Serve the Channa Bhatura accompanied by some salad, lemon wedges, pickle and curd / raita.

© Rinki’s Kitchen 2012

Koshary - A popular Egyptian vegetarian dish…..

This is a very popular Egyptian vegetarian dish…..also known as Kushari, Kosheri or Koshari.

It is available in road side eateries and restaurants all over Egypt.

I first tasted it outside Giza station and must confess that the taste lingers on….

After attempting to recreate that taste in my kitchen, I have come up with my own version of the dish.

Traditionally, elbow macaroni is used in this dish which I have replaced with fusilli.

I have also used Kashmiri red chilli powder in place of cayenne pepper.

The taste however remains unaffected.

It is a very interesting pasta dish that simply bursts with flavours.

And YES it is quite popular in my family too!

Koshary

Click the link below for the video: 

EGYPTIAN KOSHARI OR KOSHARY                        Serves 3 - 4

 Ingredients

FOR THE DRY SPICE MIX

Cumin/Jeera pdr – 2 tsp

Pepper (freshly crushed) – as per taste or ¼ tsp

Kashmiri red chilli pdr – 1 tsp

Parsley (chopped or dry) – 1 tsp

Coriander (coarsely ground) – 1 tsp

Nutmeg (freshly grated) – a large pinch

 

FOR THE RICE

White Rice – 1 cup

Bay Leaf – 1

Cinnamon stick – 1

Extra Virgin Olive oil – 1 ½ tbsp

Salt – to taste

Water – 2 cups

Spice mix – ½ tsp

 

FOR THE TOMATO SAUCE

Tomato (paste) – 5 to 6 large tomatoes

Onion (chopped) – 1 medium

Garlic (paste) – 1 tsp

Synthetic Vinegar – 1 tsp

Tomato sauce – 1 tbsp

Red chilli sauce – 1 tsp or to taste

Salt – to taste

Olive oil – 3 tblsp

 

FOR THE BROWN ONION

Onion (sliced) – 2 large or 3 medium

Vegetable oil – for deep frying

 

Macaroni/Fusilli – 1 cup

Red Lentils with skin – ¾  cup

Chickpea – ¾ cup

 

Method

1.    FOR THE DRY SPICE MIX: Add all the ingredients into a bowl and mix well.

 

2. FOR THE RICE: Wash and dry any long grained white rice. Heat 1 ½  tblsp olive oil in a pan and fry the rice grains in the oil till translucent. Add the bay leaf and cinnamon stick. Pour in the water, add in the DRY SPICE MIX, season with salt, bring to a boil. Cook uncovered on medium heat for 3 minutes. Lower the heat, cover and cook till the water is soaked up. Fluff up the rice. Cover and keep aside.

3.      FOR THE BROWN ONION: Heat oil in a wok and deep frying the onions till they turn crispy and brown.

4.      FOR THE TOMATO SAUCE: Heat olive oil in a sauce pan, add the chopped onion and fry till light brown in colour.

5. Add the parsley, garlic paste cook briefly then add the tomato paste. Bring to a boil. Add a little of the browned onion slices, the DRY SPICE MIX and mix well.
6. Add tomato sauce, red chili sauce and season with salt. Cook covered for 5 to 7 min on a very low heat till the sauce thickens and is cooked.
7. Just before taking it off the heat, add the vinegar and mix it well. The sauce should be slightly thick.
8. Cook the pasta as per the packet instructions. Keep aside.
9. Soak the chickpea for 6 hrs and the black lentil for 15 mins in water. Boil them separately with a little salt.
10. On the serving platter, place some rice and pasta. Add some black lentil and chickpea on top. Pour over the tomato gravy and garnish with the browned onion slices. Serve hot.

The main components of Koshary...

© Rinki’s Kitchen 2012

Stuffed Chicken Breast …… time for a celebration!

My blog hits the one month milestone today! 

When I started it all, never did I imagine that in a month’s time the blog would get close to 900 page views from all over the world.

‘Thank you’ – viewers and followers, I really need that support.

Looking forward to your comments, suggestions and demands …. It would mean a lot to hear from you.

To mark this special occasion, I have the perfect quick fix weekday dinner menu. Come join the celebration…..



Stuffed Chicken Breast with Vegetables



STUFFED CHICKEN BREAST WITH VEGETABLES     

Serves 2

Ingredients

Chicken breast – 2 pcs

Button Mushroom (chopped)  – 6  to 8

Onion (chopped) – 1 medium

Garlic (paste) – 1 tsp

Broccoli florets (parboiled) – 1 cup heaped

Carrot slices (parboiled) – 1 cup heaped

Worcestershire sauce – 2 tsp

White wine – 1 tblsp

Mayonnaise – as required

Cheddar cheese (grated) – 2 tsp

Black pepper – as per taste

Salt – as per taste

Olive oil – 3 tblsp

Parsley (chopped / dried) – ½ tsp

Onion (cut to rings) – 1 medium

Method

1. Clean the chicken breasts and slit them on the sides, lengthwise to form pockets.
2. Mix together ½ tsp of garlic paste, 1 tsp Worcestershire sauce, white wine, black pepper (freshly crushed) and salt. Marinate the breast pieces in this mix for about 30 min.
3. Heat 1tblsp olive oil in a shallow pan; add chopped onions and sauté till lightly browned. Add chopped garlic, parsley and finely chopped mushrooms. Add 1 tsp of Worcester sauce, season with salt and pepper and cook till done. Sprinkle with cheese and mix well. Keep aside to cool.
4. Stuff the breast pieces with the mushroom mix.  You could secure the slit with toothpicks that may be removed before serving.
5. Add some olive oil to the (same) pan and cook the chicken pieces over low medium heat for about 5 mins on each side or till done.
6. Lightly toss the parboiled vegetables in the pan.
7. Arrange a breast piece and some vegetables on a plate. Serve with some mayonnaise and onion rings. Drizzle with a little oil from the pan.

© Rinki’s Kitchen 2012

I had been baking Muffins….

Oh! They are always fun to make.

You can serve them for tea or breakfast or just as an in-between-meal snack.
The portions are perfect for a guilt free treat.

This is the first sweet recipe I am posting…....hopeful of reaching out to many ovens J

APPLE AND CHOCO CHIPS MUFFIN                Makes about 12

Ingredients

Refined flour – 1 cup heaped

Eggs – 2

Sugar - ⅔ cup

Vegetable oil – ⅔ cup

Apple – ½ cup (grated)

Choco chips – ½ cup

Baking pdr – ½ tsp

Baking soda – ¼ tsp

Vanilla essence – 1tsp

Butter – for greasing

Method

1. Sift the flour with baking pdr and baking soda.
2. Combine the sugar and vegetable oil using a whisk till the sugar dissolves slightly.
3. Add the eggs and whisk till nice and fluffy.
4. Add the grated apple and vanilla essence and combine.
5. Fold in the flour mix into the egg mix little by little and gradually.
6. Keep some choco chips aside and add the rest into the batter. Combine gently.
7. Prepare muffin moulds by buttering them generously or by placing paper moulds.
8. Fill about ⅔ of each mould and sprinkle some choco chips on top.
9. Bake in a preheated oven at 170°C for about 20 mins.
10. Serve warm or at room temperature.

Apple and Choco Chips Muffins



© Rinki’s Kitchen 2012

COUNTRY PIZZA ......

This is the first "yeast" based recipe that I am posting.

The demand for  bread recipes got me thinking about what to begin with. Finally, it was my son who made it easier by ORDERING Pizza!

A freshly baked simple Pizza with lots of vegetables and cheese can taste truly divine....

This one is for Dola.....

Please feel free to write in with your comments, suggestions and demands ..... they are always welcome.

Thanx for the overwhelming response :)

COUNTRY PIZZA                                    Makes a large pizza

Ingredients

Refined Flour/Wheat Flour – 1cup

Fresh Yeast – 5gms

Milk – about ¾ cup

Sugar – ½ tsp

Olive Oil – about 4 tbsp

Tomato (sliced) – 3 medium

Capsicum (cut into slices or strips) – 1 large

Onions (cut into thick pieces) – 1 large

Oregano – to sprinkle on top

Chilli flakes – as per taste

Black Pepper (freshly crushed) – as per taste

Mozzarella cheese – 100 gms

Salt – to taste

Method

1. Add the sugar and yeast to the lukewarm milk. Sprinkle a little flour on the milk and let it rest for 5 min.
2. Add about 2 tblsp of oil to the flour and combine well.
3. The  yeast will rise to the top once it gets activated. Mix the yeast well in the milk.
4. Make a soft dough by adding the milk mix to the flour. (If the dough needs more liquid, warm some milk and add little by little.)
5. Oil your palms and knead the dough for about 3 mins till soft and springy.
6. Cover the dough with cling wrap and let it rest in a warm place for an hour or till double in size.
7. Punch the dough lightly to remove air. Knead again for 1 min.
8. Roll out into a big circle about 9” in diameter with a dusting of flour.
9. Arrange the tomato slices to cover the base leaving a ¼ “ edge.
10. Place the capsicum and onions over the tomato layer and cover with grated mozzarella cheese.
11. Sprinkle salt, chilli flakes, black pepper pdr, and oregano over the cheese layer.
12. Rest for 5 – 7 mins.
13. Drizzle with olive oil and bake for 15 – 20 mins in a preheated oven at 180°C till the cheese is lightly coloured and the base is cooked.
14. Cut into wedges and serve hot.

 

Before baking...



© Rinki’s Kitchen 2012