Rosemary Kebabs

Rosemary Kebabs - Grilled Chicken Rosemary kebabs on a bed of cilantro ghee rice, grilled paneer cubes and salad. Rosemary springs with strong woody stems were used as skewers for both chicken and paneer.

Method:

• Chicken Kebbabs - In a blender mix Greek yogurt, salt, pepper, paprika, green chilies, cumin powder, coriander powder. Pour in a zip bag or container and add chopped rosemary, vinegar, olive oil. Add the chicken pieces and marinate for at least an hour. Loosely thread chicken pieces on rosemary skewers (discard remaining marinade) and grill till done.
• Salad - Julienned red bell peppers, white onions and green onions - equal parts with a squeeze on lime, some salt and pepper.
• Ghee rice - add about a 1/2 tsp ghee and pinch salt to about a cup of cooked rice (Basmati preferred). Microwave on high for 2 mins. Mix in chopped cilantro before serving.
• Paneer Skewers - use rosemary stems as skewers - thread paneer, onion, bell peppers, cherry tomatoes. Mix Greek yogurt, garlic, cumin powder and chopped rosemary, apply on paneer skewers and grill till done.

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Khatkhate - mixed vegetables

"Khatkhate" (khat kha te)- Goan mixed vegetables in coconut gravy.







Method:

• Grind together: 1 cup coconut, ¼ tsp. coriander seeds, ¼ tsp. turmeric powder, 4-5 red chilies, a small ball of tamarind with some water to make a thick paste.
• Boil or pressure cook ¼ cup of tur dal and 2-3 tbsp. of any of pulse of your choice.
• Bring about 2 cups of water to boil and start adding vegetables one of the other depending on the time required to cook.
• Once the vegetables are almost done, add the ground paste, salt and cooked tur dal/pulses. Add some more water if required.
• Finally add 4-5 tefla seeds and a tsp. of grated jaggery.

Tips for choosing vegetables::

• Typically all leftover pieces of vegetables from the week were used. You would need about 6 cups of cut mixed vegetables.
• A balance of sweet, sour and normal vegetables are to be selected. Depending on the type of vegetable used the quantity of tamarind and jaggery.
• Original recipe used a combination of the following vegetables - raw plantain, potatoes, drumsticks, sweet potatoes, pumpkins, Stems from leafy vegetables, ridge gourd, eggplant, okra, taro corms, bottle gourd, gherkins, raw jackfruit, knolkol, radish and so on. Recent additions are peas, carrots, cauliflower, and other globally grown vegetables.

Non-Veg variation: add a few dry shrimp in the curry after adding the ground paste. Gives a very nice non-veg version of the same recipe.

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Clams Green Masala

Clams green masala, spicy curry with clams.











Method:

• Dry roast 4 cloves,1 tsp pepper corns, 1/4 tsp jeera, 1 tbsp. coriander seeds and set aside. /li>
• Add some coconut oil to the pan and fry about 1/2 small onion (chopped).Add 4-5 cloves of garlic, 1/4 cup grated coconut and roast till coconut is slightly toasted. Add 1/2 tsp turmeric powder and turn the heat off.
• Grind all the above with a little water. Also add couple of slices of ginger, 2 green chilies, 8 to 10 springs of cilantro and a small ball or tamarind.
• In a pan heat about 1 tbsp. of coconut oil. Add about 1/2 small onion chopped and fry till almost brown.
• Add washed and cleaned clams, salt and pinch of turmeric powder and some chili powder (optional). Stir well.
• Add ground masala and water as required. Bring to boil and adjust salt. Add a few more green chilies if you like. Add some coconut milk to adjust consistency/spice.
• Serve with rice or rotis or dosas or idlis....

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Sardine Cakes

Healthy Sardine Cakes served with salad or sautéed spinach.

Ingredients:
2 tins – Sardines in oil
½ cup red onion – finely chopped
¼ tsp – turmeric powder
½ tsp – chili powder
1 medium potato – boiled and mashed
Grated ginger - 1 tbsp Salt to taste
Cilantro – ½ cup
Oil for frying
Semolina (Rawa/Sooji) for coating


Method:

• Discard bones and mash sardines using a fork. Add all the ingredients except Semolina and oil. Make 4 patties/cakes.
• Heat pan and add a spoonful of oil. Lightly coat cakes with semolina. Fry fish cakes till brown on each side.
• Serve hot with some sriracha sauce.

Sautéed Spinach:
Wash and dry 4 cups of spinach. Heat 1 tbsp of oil in a pan and add 3 cloves of garlic (sliced). When the garlic starts to turn brown, add spinach in batches and cook for about 2 mins. Allow to cool before sprinkling salt and pepper.

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Cranberry Biryani

Cranberry Biryani inspired by the Chicken Berry Pulao we had at Britannia and Co. Restaurant Mumbai. Skip the chicken for a veg berry biryani.

Ingredients:

Follow the steps and keep the following ingredients ready.

1. Saffron Milk
Add 12 to 15 saffron strands to ½ cup of hot milk. And a pinch of sugar and set aside.
2. Fried Onion
Finely slice onion ( 2 cups), sprinkle salt and set aside for an hour. Squeeze water and dry on paper towel. Deep fry onion in oil and set aside.
3. Cranberries
Soak 1 cup cranberries in about a cup of water for 15 mins. Drain (reserve water). Heat ½ tsp. ghee, toss the cranberries in and add a pinch of sugar. Stir for about a minute, remove and set aside.
4. Rice:
Ingredients - 2 cups basmati rice soaked in 4 cups of water for about an hour, 4 cloves, 2 bay leaves, 1 inch cinnamon stick, 3-4 cardamoms, salt.
Method: Boil about 4-5 cups of water. Add all the above ingredients and cook till rice is almost done. Rice should be slightly undercooked. Drain and set aside. Discard all the whole spices.
5. Spice Powders:
1 tsp. cinnamon, 1 tsp. cardamom, 1 tsp. nutmeg, ½ tsp. cumin, ½ tsp. clove
6. Jasmine Tea – Steep 1 bag of jasmine tea in ½ cup of hot water. Remove bag and keep tea aside.
7. Chicken
Marinate 1 chicken breast (cut into small pieces) with 1 tsp red chili powder, ½ tsp turmeric powder, ½ tsp cumin powder, 1 tsp coriander powder, 1 tbsp garlic ginger paste, lime, salt and ¼ tsp garam masala (cardamom, cinnamon, cloves equal parts). Set aside for at east an hour in fridge. Heat 1 tbsp ghee, add chicken and sauté till chicken is done. Set aside.
8. Salt , Ghee to taste
9. Optional Garnish - Pomegranate kernels and cilantro


Method - Biryani Layers:

• Add a tsp of ghee and half of the cooked rice to a pot. Spread ¼ of the fried onions and ¼ of the berries. Sprinkle Spice powders. Add ¼ of the saffron milk. Add 2 tbsp of cranberry water , 2 tbsp of jasmine tea and a tbsp. of ghee. And a pinch of salt.
• Add the chicken layer.
• Add the remaining rice. Spread ¼ fried onions, rest of the saffron milk, 2 tbsp jasmine tea, 2 tbsp cranberry water, 1 tbsp ghee and some salt.
• Cover and cook for 10 to 15 mins on a very slow flame till all the water evaporates and rice is completely cooked.

The layers can also be assembled in a microwave safe dish and cooked for 10 to 15 mins in a microwave.
Serve hot topped with some crunchy fried onion and berries. Garnish with pomegranate and cilantro.

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Bell Pepper Rings

Bell pepper rings can be used to contain eggs or meat or vegetable patty. Check alternate recipe ideas.






Metal Egg rings are used to make eggs.


Instead, different color bell pepper rings can be used to make the eggs look colorful and also give a nice bell pepper flavor to the eggs.







BELL PEPPER RINGS:
Starting from the top of the bell pepper, cut 1/2 to 3/4 inch rings. Scoop out the seeds from inside.

TO MAKE EGGS:

Ingredients:
Eggs – 1
Oil – 1tsp
Salt and pepper to taste
Bell pepper ring – 1

Method:

• Heat oil in a pan. Add the bell pepper ring. Sprinkle a little salt. Turn over.
• Break the egg and start dropping the egg into the ring slowly. This will allow the egg white on the edges to get cooked before the rest of the egg is added and prevent the egg from flowing through the gaps between the ring and the pan if any.
• Cook covered till done.
• If you want the egg to be cooked on both sides, turn the ring over gently and cook till done.
• Add fresh ground pepper and serve.

I served the egg on a round piece of bread. Toast bread slices. Use a cookie cutter or metal utensil to cut rounds. Apply butter. Serve eggs on the bread.

ALTERNATE RECIPE IDEAS:

• Use the top and bottom leftover portions of the bell peppers. Chop finely along with some tomatoes and use as a topping for the egg rings.
• Use omelet mix instead of using unbeaten egg.
• Use spiced minced meat to stuff the ring to make a patty. Dip in breadcrumbs and fry.
• Use potato sabji or vegetable cutlet mix to stuff the rings.
• Use meat loaf mix to stuff the rings and bake. Alternately, just cut the top off the bell pepper, stuff the bell pepper with the meat loaf mix and replace the top. Bake till done. Try using turkey stuffing instead of meat loaf mix.
• Dip the rings in egg whites or some batter or breadcrumbs before adding to the pan.

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Roti Paratha Basket

Various recipes for rotis and parathas.






Since the time I started making rotis, I faced two problems
1. My rotis would turn hard.
2. I could not digest the rotis and would always get acid reflux even if I eat one roti or paratha.

Soaking the dough (allowing the dough to rest) overnight and using warm water to knead the dough seems to have helped resolve both issues. I refrigerate the extra dough next day (for up to 3-4 days)and use it whenever I need to make fresh rotis. Heat the refregerated dough in microwave for 10 seconds.

There are various things you can do to enrich the basic roti dough:-
1. Add a tablespoon of flax seed powder, bajri/jowar flour, finger millet flour per each cup of whole wheat flour.

2. Use vegetable puree to knead the dough instead of water. Either Spinach, peas, carrots, tomatoes or a combination of various vegetables can be steamed/boiled and pureed.

3. Add cumin, chopped onion, green chilies, grated vegetables (carrot, potatoes), cilantro, meethi to make masala rotis or add sugar to make sweet rotis.


Use this dough to make parathas instead of using the basic roti dough. Paratha stuffing can be boiled & mashed dals, whole grains, vegetables with spices or your choice or cooked minced chicken/mutton.


Basic Roti (Fulka):
Ingredients:

Whole Wheat flour - 2 cups
Salt - pinch
Oil - 1 tbsp
Water - enough to knead the dough about 1 to 1.5 cups
Extra flour for dusting.

Method:

• Mix flour, salt and oil.
• Heat water for 1 min in microwave. Add a little water at a time and mix the dough till it all comes together to form one ball. The dough should be slightly sticky as it will get dry after kneading.Set aside for 5 to 10 minutes.
• Keep kneading for about 5 minutes till it is elastic and smooth. Add water if required. Press the dough gently with your finger tip and it should spring back.
• Rest the dough. Keep it covered with a wet towel for at least 8 hrs.

• Divide the flour to make small balls (size of small meat balls). Use dusting flour and roll each ball to make a round roti.


• Heat a tawa (flat pan) and keep on medium heat. It is important to maintain the temperature of the pan. If too hot the roti will burn but not cook properly. Place the rolled out roti and cook. Once the roti starts to fluff slightly turn and cook on the other side. Lightly press the roti with the kitchen towel. The roti will fluff. Remove and serve hot or keep covered with a kitchen towel till ready to eat.

Spinach and Peas Roti (Fulka):
Steam spinach and peas and puree. Heat and use to knead dough instead of water. Follow the basic roti recipe.
























Masoor Paratha:
Make the basic roti dough or you may enrich the dough using spinach, peas, tomatoes etc. Make the stuffing using whole masoor. Pressure cook masoor with less water. Add salt and green chilies and dry coconut. Make small balls of the stuffing, the same size as the roti dough ball. Take one roti ball and press to make a small circle. Hold it in your palms and put the stuffing inside. Bring the edges of the roti dough together to form a packet enclosing the stuffing. Ensure that the stuffing is properly covered. Press lightly, put some dusting flour and roll out the parathas. Cook on a hot tawa on both sides till done. Serve hot.

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Asian Chicken / Vegs

Use paneer, tofu, cauliflower or potatoes instead of chicken. Serve with fried rice. (Mushroom fried rice recipe included.)

Ingredients:
Boneless chicken breast - cut into thin slices (bite size) - 2 cups
Rice flour - 1/4 to 1/2 cup to coat chicken pieces
Salt to taste
Oil - 4 tbsp
Green onion/Spring onion - 1 bunch , chopped
Ginger - chopped coarsely - 2 tsp
Garlic - chopped coarsely - 2 tsp
Green chilies - 2, slit lengthwise
Dry red chilies - 2
Soy sauce - 2 tbsp
Tomato ketchup - 1 tbsp
Vinegar - 1 tsp
Chili garlic sauce - 1tsp (optional)
White Sesame seeds - toasted - 2 tsp
Sugar - 1/8 tsp or less


Method:

• Add some salt to the rice flour and roll chicken pieces in the flour. Dust excess flour.
• Heat 2 tbsp oil in a wok/pan. Add chicken pieces and fry on medium heat till done. Adjust the heat - the chicken pieces should be crisp not soggy. Remove chicken pieces and set aside.
• Add the remaining oil to the wok/pan and allow to heat up.
• Add the dry red chilies, garlic and ginger and stir for few.
• Add green chilies, soy sauce, vinegar, ketchup and chili garlic sauce. Stir for few and add a little water. Add sugar and allow the sauce to bubble. Add 1/4 tsp of flour to some water and add to the sauce.
• Add the fried chicken pieces and toss well to coat all the pieces. Check the salt and add water if required to get a sauce of the required consistency.
• Serve topped with toasted sesame seeds and some green onion.

Alternate Ingredients:
Use sliced potatoes, tofu, paneer or cauliflower. Time required to fry would be different for different ingredients. Tofu is delicate. Cauliflower and potatoes need to blanched after chopping and pat dried with a towel before coating in flour. Rest of the recipe is the same.


Mushroom Fried Rice:
Cooked rice - 2 cups
Dry red chili - 1
Eggs - 2 , (optional)
Carrots - 1/4 cup, chopped
Mushrooms - 1/2 cup sliced
Green onion - few springs
Black Pepper - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Soy sauce - 1 tbsp
Vinegar - 1 tsp
Garlic and ginger - chopped, 1 tsp


Heat oil in wok. Add red chili, garlic and ginger. Add carrots and fry for 2 mins. Add mushrooms and stir. Make space for egg in the center of the wok by moving the contents the sides. Add eggs and scramble. Add rice, soy sauce, vinegar, green onion, salt, pepper and stir. Cook on high heat for 5 mins, stirring continuously.

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Chicken Habanero

I have named this recipe after the chili peppers used, 'Habanero', one of the most spicy species of chili peppers. Serve with a side of mashed potatoes or fresh green salad.



Ingredients:
Boneless Skinless Chicken Breast halves - 4
Salt - to taste
Lemon juice - 1tsp
1/4 cup Olive oil
Garlic cloves - 2, finely chopped
Cider vinegar - 1tsp
Freshly ground black peppercorns - 1 tbsp
Red chili powder/paprika - 1 tsp
Habanero peppers - 2, finely chopped (Use just 1 or half if you cannot take the spice. Also reduce lemon juice/vinegar accordingly.)














Method:

• Sprinkle some salt on the chicken breasts and apply lemon juice. Set aside.
• Add Olive oil, habanero peppers, garlic, cider vinegar and black pepper to food processor and pulse 2-3 times to allow all the flavours to combine.
• Pour the marinate over the chicken pieces and keep in the refrigerator for 3-4 hours or more, Overnight if possible.
• Pre-heat oven to 350 degs. Place chicken breasts in a shallow baking dish and sprinkle some red chili powder. Bake for 30 to 35 mins or till done. Remove and let rest (covered in aluminium foil)for 5 mins.
• Alternately you can grill the chicken breasts.

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Savory Pancakes

Serve with your favorite sauce or salsa or butter.

Ingredients:
Wheat flour (Atta) - 1 cup
Baking soda - 1/8 tsp
Salt - to taste
Peppercorns - 1/4 tsp, crushed.
(Optional) Carom seeds (Ajwain) - 1/4 tsp, crushed.(You can use cumin seeds. Add spices as per your taste.)

Vegetable oil - 1 tbsp
Egg - 1
Yogurt - 1 tbsp
Water - 1 cup or as needed (Use chicken stock for more flavor)
Milk - 1/3 cup

Vegetables - 1 cup, grated or very finely chopped. (Use Spinach, Cabbage, Carrots, Cauliflower, Onion, Potatoes or any other vegetable of your choice. You may use a combination of vegetables. Finely grate the vegetables. Paneer or cheese can also be used.)

(Optional) Herbs - 1 tsp (Use fresh or dry parsley, cilantro leaves, kasuri meethi - dry fenugreek leaves or any other herb or your choice)

Method:

• Mix flour, salt, baking soda, peppercorn and cumin/carom seeds in a bowl.
• In another bowl, beat the egg.
• Add milk, oil, yogurt and mix well.
• Add the liquid ingredients to the flour mix and stir with a whisk.
• Add chopped herbs and grated vegetables.
• Add water as required to make a smooth batter without lumps. Mix well.
• Keep aside for half an hour.
• Heat a nonstick griddle.
• Use 1/3 cup measure or a ladle and pour the batter on the hot griddle. Add a drop or 2 of oil if reguired.
• Cook over medium heat for 3-4 minutes on each side or till light brown.
• Serve hot.

For those of you who like to eat chicken or shrimp, you can try the following:

• Heat a pan and add about 1 tsp of oil.
• Add 1 cup of minced chicken or shrimp and salt and stir for 2-3 minutes.
• Add this to the pancake batter instead of vegetables or you may add vegetables that go with shrimp/chicken.

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Veg Rolls / Lettuce Wraps

Serve with soy or chili sauce. Serve 2 per person if serving as starters.

Ingredients:
Portabella Mushroom - 1 big cap, cut into 3 inch slices.
Shredded cabbage - 2 cups
Soy sauce - 1 tsp
Vegetable oil - 2 tsp
Chili oil - 1 tsp
Sesame seeds - 2 tsp
Salt - to taste

Cucumber - 1 medium, cut into thin long strips, about 3 inches in length
Vinegar - 1 tsp
Sugar - pinch

Shredded carrot - 1 cup
Iceberg Lettuce greens - 3 cups, rough chopped lengthwise
Mint leaves - 20

Rice paper - 10 OR ( iceberg lettuce -2 refer alternate serving suggestion below)

Method:

• Heat a pan and add vegetable oil. Add cabbage and stir.
• After about half a minute, add mushroom.
• After cabbage and mushroom soften, add salt, soy sauce and chili oil.
• Top with sesame seeds and set this filling aside to cool.
• Add vinegar and sugar to cucumber and set aside.

Suggested assembly line setup for rolls:

• On the counter or table, set a cutting board, big enough for the rice paper to fit and place a damp napkin on it.
• On its left, place cabbage-mushroom filling, carrot, cucumber, mint leaves and lettuce in bowls.
• On the right side of the board, keep a shallow dish filled with water to dip the rice paper and also keep the rice papers handy.
• Above the board, place a tray or a dish big enough to hold 10 rolls. Line it with a wet towel. Keep another wet towel ready to cover the rolls as you make them to prevent drying.

How to assemble roles:

• Take a rice paper and immerse it in water. After a minute, turn and keep for a few.
• Remove and place on the wet towel on the board. Take care not to allow the edges to fold.
• Place the cabbage-mushroom filling in the lower center part on the rice paper, leaving about 1 1/2 inch lower border and 2 inches on either side.
• Add a layer of carrot shreds.
• Add about 4-5 cucumber strips.
• Place 2 mint leaves.
• Add about a handful of lettuce.
• Start rolling the bottom over the filling, ensuring that the filling is tightly held together inside the wrapper and roll 2 times.
• Now fold the left edge over the center. Do the same with the right edge.
• Continue to roll till you reach the top end of the paper.
• Keep the rolls moist till ready to serve.

Alternate serving suggestion - Lettuce Wraps:

• Mix the cabbage-mushroom filling, carrot, cucumber and mint in a bowl.
• Cut lettuce into half. Place in a bowl of ice water for about an hour. Pick the lettuce halves and separate the leaves. Dry the leaves and stack them. Refrigerate for about 2 hours to make them crisp.
• Serve the leaves, filling, sauce and roasted peanuts or chopped chestnuts separately.
• Each person makes their own wrap by placing 1-2 spoons of filling in the center and adding sauce/peanuts to taste.

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Quick & Easy Salmon

Portions - 2. Serve with a salad or mashed potatoes.

Ingredients:

Salmon Fillet - 1/2 pound
Olive oil - 1 1/2 tbsp
Pepper powder - 1/2 tsp
Lime juice - 1 tbsp
Thyme - 1/2 tsp
Garlic powder or grated fresh garlic - to taste
Salt - to taste

Method:

• Put all the ingredients in a bowl and toss.
• Allow salmon to marinate for 5 minutes.
• Allow a nonstick pan to heat up and add the salmon fillets.
• Turn the heat down and let it cook for 1 minute. Do not touch or move the salmon.
• Cook the other side for 1 minute and turn the heat off.
• Transfer the salmon fillets to a microwave safe dish.
• Sprinkle 1 tsp water and cover the dish with a plastic wrap.
• Microwave for 2 minutes and serve hot.

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