Cheest Toast....done 3 ways

This Cheese Toast recipe has been in the family for decades! My mother had learned it from a Polish lady way back in the late seventies. She had come to India with her husband who was working on a project. He was my father’s colleague actually.

I would make it with my mother as a little girl and still enjoy it as much as I did then.  Flavouring it differently is totally my idea.

Get ready to impress everyone with this recipe :)

Sharing the video recipe from my YouTube channel.

CHEESE TOAST …. Done 3 ways

Ingredients:
Cheese (grated) – 1 cup (processed)
Bread Slices (stale or fresh) – 6
Low fat Cream – 6 tsp
Garlic (grated or chopped finely) – 1 tsp (you may add more or less as per your taste)
Warm Milk – ¼ cup
Pepper pdr – ½ tsp
Chilli flakes – 1 tsp
Dried Mixed Herbs – 1 tsp
Roasted Cumin seeds – 1 tsp

Method:

1.    Take the grated cheese in a large bowl. Add in 3 tsp of cream, garlic and pepper.

2.    Mix well. Add in the rest of the cream and mix to a thick paste.

3.    Add in half of the milk and combine. Then add in more (a little at a time) and combine to a smooth paste. It should be easily spreadable on the bread.

4.    Divide the spread into three bowls equally.

5.    Add the chilli flakes in one, mixed herbs in the next and cumin seeds (some crushed lightly) into the third bowl. Mix well.

6.    Prepare the bread slices by cutting them in halves (for home snack) or quarters (for party snack). You may cut out rectangles, triangles or squares.

7.    Apply the spread onto the slices. Be generous.

8.    Arrange the slices onto a wire rack. Grill (in a preheated oven) for 7 to 10 min at 200°C or till the cheese takes on some colour and the bread becomes crispy.

9.    Take them out immediately. Serve hot with ketchup or chutney.

­Note that the oven temp differs from oven to oven. So, check at 5 mins.

© Rinki’s Kitchen 2017

Egg Curry or Anda Curry....a recipe with several variations...

Egg curry is quite popular with my folks. So, to make it interesting and versatile, I found a perfect hack!

Using one of the many varieties of readymade curry powders and flavouring masalas available in the market (as also in the home pantry) gives a different curry each time.

So, even though it is the basic egg curry, you will surprise everyone with the taste.

Keep them guessing about what it is that you might have added … ???

https://www.youtube.com/watch?v=40edkw4iNE0&t=8s

EGG CURRY OR ANDA CURRY                                                 Serves 4 – 6

Ingredients:

Boiled eggs – 6

Large potatoes - 2 (cut into large pieces)

Ginger (grated) – ½ tsp

Garlic (grated) - 1 tsp

Onions (grated) – ½ cup

Cumin seeds – ½ tsp for tempering the oil

Green Chilies – 3 or 4 (whole, slit or chopped as per your preference)

Mustard oil – 3 to 4 tblsp

Sugar – ½ tsp (optional)

Salt – to taste

Water – 2 cups

Instead of Channa Masala, you may use : Kitchen King Masla, Meat Masala, Rajma Masla or Chicken Curry Maslaa. This way you end up with a different flavoured curry each time. J

To be mixed to a paste:

Tomato paste – 1 cup

Coriander pdr – 1 ½ tsp

Cumin pdr  – ½ tsp

Turmeric pdr – 1 tsp

Red Chilli pdr  – ½ tsp

Garam Masala pdr  – ½ tsp

Channa Masala pdr – 1½ tsp (Readymade store bought)

Method:

1.    Boil and shell the eggs.

2.    Add the dry spices into the tomato paste and mix well. Keep aside.

3.    Heat oil in a wok. Once the oil starts fuming lower the flame and put in the potato pieces. Shallow fry the potatoes for 3 – 4 mins, covering them in between. Take them out when they take on a light golden colour.

4.    Now fry the boiled eggs till a light brown crust forms all over them. Keep moving the eggs while frying.

5.    Temper the same oil with the cumin seeds.

6.    Add in the grated onion after the cumin releases its aroma. Saute the onion till they turn light brown.

7.    Add the grated ginger and garlic. Saute briefly till the raw smell of garlic disappears.

8.    Add the tomato paste mixture to the wok followed by the potato pieces. Cook on medium heat for a couple of minutes stirring constantly or till the oil starts separating.

9.    Add in 1 ½ cup of water to the wok. Mix well and bring it to a boil.

10. Add the green chilli, season with salt and sugar. Cover and cook on low heat till the potatoes are done.

11. Check the gravy. You may add in ½ cup of water at this stage to get the right consistency. Bring it to a boil if you add water.

12. Add in the eggs and mix well. Let it come to a boil. Turn off the heat.

13. Serve hot with rice or a bread of your choice.

© Rinki’s Kitchen 2017

Rinki's Cholar Dal

Cholar Dal is a family favourite with luchi or kachori. When my son was little he always had an issue with the fried coconut bits in the lentil. He wanted the dal to be velvety smooth.

Since the coconut is an essential flavor in this recipe, I had to come up with a way to please him and not compromise on taste.

So, coconut milk it was! That too the non fuss milk powder mixed with warm water…couldn’t have found a better cheat than this J

 https://www.youtube.com/watch?v=zbGe1TPlYcs&feature=youtu.be

RINKI’S CHOLAR DAL                                                      Serves 3 to 4

Ingredients:

Bengal Gram/Channa Dal/Cholar Dal - 1 cup (soaked in water for 30 mins)

Bay leaf/tej patta – 1

Cinnamon Stick - a piece

Cumin seeds/Jeera - 1/2 tsp

Raisins/Sultanas/Kishmish - 2 tblsp

Turmeric/Haldi pdr - 1/2 tsp

Cumin/Jeera pdr - 1/2 tsp

Coriander/Dhania pdr - 1 tsp

Garam Masala pdr -  1/2 tsp

Green Chillies - a few

Ginger paste - 1 tsp

Coconut  milk pdr - 2tblsp (mixed with 1/4 cup warm water)

Vegetable oil - 2 tblsp

Sugar - 1 tsp

Salt - to taste

Method:

1.    Pressure cook the lentil along with the cinnamon and bay leaf.

2.    Add the turmeric pdr to the cooked dal/lentil and mix it well.

3.    Heat the oil in a pan and add the cumin/jeera seeds. Fry them till the seeds release their aroma. Keep the flame at low.

4.    Add the raisins and fry them till they puff up.

5.    Add in the ginger paste and cook briefly.

6.    Now add the cumin and coriander pdr. Cook them lightly.

7.    Add in the cooked dal/lentil into the pan. Season with salt and sugar. Add the green chillis. You may slit one and add it for heat.

8.    Bring to the boil and let it simmer for 2 – 3 mins on low.

9.    Pour in the coconut milk and mix it in. Leave it to cook till it comes to the boil again. Switch off the heat.

10. Sprinkle the garam masala pdr over the dal and mix well.

11. Serve hot with Luchi(Bengali fried puffed bread) or Parantha or Kachori or Puri.

Note: This is a mildly sweet and fragrant recipe so the heat from the chilli should remain a hint.

© Rinki’s Kitchen 2017

Super Easy.....CRISPY FRIED CHICKEN HASSELBACK STYLE

Looks do matter when it comes to food…so what if it is crispy fried chicken?

Make it differently and impress everyone including yourself !

Calling all chicken lovers…come try this recipe. J

CRISPY FRIED CHICKEN HASSELBACK STYLE

Ingredients:

Chicken breasts – 2

Egg - 1

All purpose flour - about 1/2 cup

Bread crumbs - as required /(a cup)

Oil - for deep frying

Salt and pepper- to taste

 

Method:

1.    Clean the chicken breast. Make cuts that are ½ cm thick,  ¾ way down into the breast piece all along the length. You may place the piece in between two chopsticks and then slice. This way you can ensure that you do not cut all the way through by mistake.

2.    Once the cuts have been made, the breast piece will look like an accordion.

3.    Season it with salt and pepper. You may use any other additional seasoning that you like.

4.    Break the egg into a large flat bowl in which the pieces of meat will fit in comfortably. Beat it and leave aside.

5.    Keep the flour in a large dish. Lift the meat and place it into the flour. Coat the chicken with the flour making sure not to miss out any of the cuts.

6.    Put it into the beaten egg. Coat well with the egg … especially the cuts.

7.    Lift the chicken and drain off the excess egg from it.

8.    Place it into the breadcrumbs and coat it well. Make sure to cover the cuts and folds. Shake off the excess crumbs.

9.    Let it rest in the fridge for 30 mins.

10. Heat oil in a wok or pan for deep frying. Fry the chicken in the medium hot oil till it is cooked. This should take 3-5 mins depending on the size of the chicken piece.

11. Drain on absorbent paper and serve hot with fries/wedges, mayonnaise and onion rings.

© Rinki’s Kitchen 2017

Tangy Eggplant and Potato....Aloo Baingan Chatpata

Brinjal or eggplant is not a popular vegetable in my family. So, it becomes difficult to come up with ways to make it interesting….Well this is one of the interesting ones.

I have based this recipe on a Sri Lankan pickle dish with brinjals that I had watched on TV.

Though this recipe retains some of the ingredients from the original one, I have modified it to include  the ingredients I had at hand.

Tangy and mustardy….it is just right!

I’m sure your folks will like it too J

https://www.youtube.com/watch?v=HFya7Iibe8A&t=3s

ALOO BAINGAN CHATPATA                                            Serves 4

Ingredients:

Brinjal – 1 large or 2 medium cut into long pieces

Potatoes – 3 medium cut into large pieces and par boiled

Onions – 3 medium cut into chunks

Green Chillies – 3 to 4

Curry leaves – 8 to 10

Mustard seed - ½ tsp

Cumin Seed - ½  tsp

Coriander pdr – 1tsp

Turmeric pdr - ½ tsp

Cumin pdr - ½ tsp

Red Chilli pdr - ½ tsp

Ginger Garlic – 1 tsp grated

Sugar – 1 tsp heaped

Salt – to taste

Vegetable Oil – for deep frying + 2 tblsp

Vinegar – 2 to 3 tsp

Mustard paste or Kasundi – 1 tblsp

Water – ½ cup

Method:

1.    Deep fry the potato pieces till golden in colour.

2.    Squeeze out excess water from the brinjal and deep fry in batches till cooked.
3.    Fry the onions till light pink in colour. Then fry the chillies on low heat or they may burst open.

4.    In another pan, heat 2 tblsp of oil. Add the mustard and cumin seeds. Let crackle. Add the curry leaves and fry till crispy. Reduce the heat.
5.    Add in the ginger-garlic followed by the dry spices – turmeric pdr, cumin pdr, coriander pdr, red chilli pdr. Mix well. Add ½ cup of water. Cook briefly. Add in the mustard past and vinegar and mix well. Turn off the heat.

6.    Add the sugar and salt and mix. Now add in the fried brinjal, potato, onion and chilli. Mix to coat the vegetables in the mustard sauce.

7.    Cook on low heat stirring the vegetables for about a minute.

8.    Turn off the heat and serve hot with puri or parantha or garlic brea

NOTE: *You may replace the onions with shallots.

             *The amount of vinegar may be increased slightly to make it more tangy.

© Rinki’s Kitchen 2017

Mac n Cheese with a slight variation....

For those days that you want to indulge yourself….here is the ever popular Mac n Cheese with a slight variation.

 I added some chicken sausages to make it interesting….you can just add whatever you have in the fridge. For a vegetarian version you may add in corn or mushroom.

It is one of those that you would want to eat straight from the baking dish itself!

Sharing the video link to this recipe :

https://www.youtube.com/watch?v=TQeULxBJXuU&t=38s

MAC N CHEESE N CHICKEN                                                                  Serves 4

Ingredients:

Macaroni (boiled) – 2 cups

Processed Cheese (grated) – 1 cup heaped (or Chedder)

Sausage (pieces)  – ½ cup

Bread Crumbs – 3 tblsp

Warm Milk – 2 cups + a little extra

Butter – 2 tblsp

Extra Virgin Olive Oil – 1 tblsp

Refined Flour – 2 tblsp

Pepper pdr – ¼ tsp

Nutmeg pdr – a pinch

Salt – to taste

Method:

1.    For the white sauce, use a thick bottom pan on very low heat. Add in a bit of the olive oil followed by the butter. The oil prevents the butter from browning.

2.    When the butter has melted and combined with the oil, add in the flour. Use a whisk to mix it up.

3.    Cook on low heat stirring constantly for about 2 mins or till the flour is cooked. You will know from the smell. Do not over cook or, the flour may take on some colour which is not desirable.

4.    Add in the warm milk and mix it quickly with the whisk to avoid any lumps.

5.    Cook the sauce on low heat till it just starts to boil. It will coat the sides of the pan and the whisk at this stage.

6.    Turn off the heat and add in the salt, pepper pdr and nutmeg pdr. Add most of the cheese reserving some for later use. Mix well. Keep aside. If the sauce becomes too thick add in a little milk to make it runny.

7.    In a large bowl, add in the macaroni, sausage pieces and ¾  of the white sauce. Mix it up.

8.    Prepare a baking dish by brushing it with oil or butter.

9.    Pour in the macaroni. Top it up with the remaining white sauce.

10. Mix the bread crumbs with some oil or melted butter. Sprinkle on top of the macaroni along with some grated cheese.

11. Grill or bake at 200°C for 5 mins or till the cheese melts and the bread crumbs turn crispy golden.

12. Serve hot.

© Rinki’s Kitchen 2017

A spicy paneer dish ...PANEER MATAR MAKAI .... with video

Hello friends.... I am happy to announce that I have also started my own channel on YouTube by the same name as my blog .... Rinki's Kitchen...  check it out.

A craving for something #spicy can be the perfect driver for invention! This recipe was invented with the common spices available at hand. However, the intention was to combine them and the other ingredients to create a special flavourful dish that is really simple to cook.

Give it a try and let me know how it turned out. It has become popular with those that have.

https://www.youtube.com/watch?v=3jDfzX5jXSM&t=2s

PANEER MATAR MAKAI                                              Serves 4

Ingredients

Paneer/Cottage Cheese – 200g (cut into small cubes)

Maida/Refined flour – 2 tblsp

Shelled Peas – ½ cup (boiled)

Sweet Corn Kernels – ½ cup

Green Chillies – optional

Tomato paste – of  3 medium tomatoes

Vegetable oil – 2 tblsp + for deep frying

Spice Mix:

Ginger garlic paste – 1 tsp

Haldi/Turmeric pdr – ¾ tsp

Kashmiri/Red Chilli pdr – ½ tsp

Coriander pdr – 1½ tsp

Cummin pdr – ½ tsp

Chaat Masala – 1 tsp

Garam Masala pdr – ½ tsp

Sugar – ½ tsp

Salt – to taste

Water – 1 cup

Method

1. Toss the #paneer cubes in the flour to coat them well. Deep fry in hot oil till golden brown, drain on absorbent tissue and keep aside.
2. In a large bowl, add the tomato paste followed by the spice mix. Using a spoon or whisk combine all the ingredients till thoroughly mixed.
3. Heat 2 tblsp of oil in a pan. Add in the tomato and spice mix paste.
4. Reduce the heat and cook the paste for 2 mins stirring constantly till it is well done and oil starts to separate from the masala paste. Add ¼ cup of water to the pan and mix it in. At this point you may add in some chopped green chillies or whole chillies as per your taste and cook for a few minutes.
5. Add the corn and peas and cook for a further 3 mins.
6. Now,  add the paneer cubes to the gravy and mix well to coat them with the gravy. Pour in ½ cup of water (you may add more water for a thinner gravy) and cook for another 2 mins.
7. If you have added whole green chillies, remove them.
8. Turn off the heat and pour the Paneer Matar Makai into the serving bowl. Garnish with chopped #coriander and ginger juliennes.
9. Serve hot with any bread or rice.

© Rinki’s Kitchen 2017