Thursday, June 26, 2014

Portabello Mushroom pizza


Portabello Mushroom pizza
Craving a pizza? Worried that its not the healthiest option on menu? Here is the solution. Replace the pizza crust with these meaty large Portabello Mushroom caps to get a super healthy low carb pizza. These awesomely yummy guilt free pizzas can be made with any combination of cheese and toppings.
Sauce -  Tomato sauce or pesto sauce
Cheese - Fresh mozzarella, Feta, Provolone or Gouda.
Toppings - Peppers, pepperoni, olives, onion, etc.       
To make a two bite cocktail version of these use Crimini mushrooms
I have shown below a very basic version. Use any combination from above to customize your own. Bon App├ętit.

Portabello Mushroom pizza
Ingredients:
Portabello mushrooms
Tomato (pasta) sauce
Mozzarella cheese
Olive oil
Salt and pepper
  1. Preheat the grill on medium high. 
  2. Remove the stems from the mushrooms and reserve for use in stir fry or soup. Drizzle olive oil on the caps and season with salt and pepper.
  3. Grill the curved inner side of the mushrooms for 10-12 minutes till crisp. Turn over and fill the caps with tomato sauce, cheese and any toppings that you are using. 
  4. Close the lid and grill for another 10-15 minutes till all toppings are warm and cheese melts. 
  5. Serve hot with a green salad. 

Friday, June 20, 2014

Red Quinoa Salad



Red Quinoa Salad

According to the whole grains council, Quinoa is a pseudo-cereal. This potent little seed gets an A+ for protein quality and so holds an important position in Vegetarian cooking. The protein profile of quinoa is impressive because it is a complete protein, which means it contains all the essential amino acids (The best source though is soy). This fact is specially important for vegetarians and vegans since most other complete protein foods are meat or dairy-based. Being a whole-grain seed, it is also naturally a good source of iron, magnesium, vitamin E and potassium. You can find quinoa at any grocery stores or specialty food stores.
Quinoa can be mixed with any combination of veggies, beans, nuts and cheese to give a unique dish every time. Makes for an excellent lunch or side dish for BBQ. 

Ingredients:
1 cup red Quinoa
1/2 English cucumber
1/2 each red, orange, yellow pepper
2 stalks celery
1/2 small red onion
1 large carrot
Handful fresh coriander
Handful fresh mint
Palm full dried sweetened cranberries
Palm full pecan pieces
Palm full sunflower seeds
Dressing (combine)
2 tbsp Olive oil
2 tbsp Lemon juice
1 tbsp Hot sauce
2 tbsp Kecap manis (sweet soy sauce) OR honey
Salt and pepper to taste (optional)
  1. Wash quinoa in cold running water, drain.
  2. Place it in a pan with 2 cups water and 1/4 tsp salt.
  3. Bring to boil and simmer covered for 15-18 minutes till translucent and all liquid is absorbed.
  4. Fluff with a fork and keep aside to cool.
  5. While quinoa is cooking prepare other ingredients. Chop cucumber, peppers, celery and onion, grate carrot and finely chop the fresh herbs.
  6. When quinoa is cool to touch add all the veggies and stir to combine. 
  7.  Add the dressing and season to taste. Check the taste and adjust sweet and sour flavor by adding either lemon juice or sweet soy sauce. 
  8. Cover and refrigerate for a minimum 30 minutes to let flavors blend together before serving.
  9. Just before serving stir in cranberries, pecans and sunflower seeds.



Thursday, June 19, 2014

Strawberry cake skewers






This quick to assemble recipe uses store-bought cake and chocolate sauce. A delish blend of flavors and textures. Great for BBQ, picnic, valentines day or any day. A great summer dessert. Recipe adapted from food network.

Ingredients:
Angel food cake or pound cake
Strawberries
Chocolate sauce and whipped cream to serve
  1. Cube the cake and half the strawberries. If the berries are small, keep them whole. 
  2. Alternately thread these on pre-soaked skewers. 
  3. Place these on a greased grill over medium heat. Grill for 4-5 minutes turning once. 
  4. Serve drizzled with chocolate sauce with a side of whipped cream.

Friday, June 13, 2014

Keema Baida Roti




A popular Mumbai street food with a typical 'Bambaiya' name. Baida means egg and Baida roti is an egg based paratha parcel. You make a paratha dough with refined flour and stuff it with minced meat or minced chicken mixture along with egg and other spices. Fold this in a parcel, shallow fry on a tava and serve with a splash of lime juice.
I used the whole wheat flour and made a filling of minced chicken. Serve with sides of salad and cucumber raita for a complete meal.



Ingredients: (Serves 4)
For the dough

2 cups whole wheat flour (of all purpose flour)
4 tsp oil
salt (optional)
Extra oil for cooking
  1. Add the oil and salt to the flour and mix with your fingers to form a bread crumb like texture. This make sure the oil is incorporated all over. 
  2. Now form a dough using water. Knead the dough for 5-7 minutes to develop the gluten. Make 10-12 balls, grease them and let it rest covered for 10- 20 minutes. 

For the mince chicken filling
1 lb minces chicken
1 small finely chopped red onion
1 tbsp ginger garlic paste
2 medium tomatoes, pureed
salt to taste
1/4 tsp each turmeric powder, coriander powder
Red chili powder to taste
1 tsp garam masala
1 tsp chopped mint
  1. Heat 1 tbsp oil in a pan and add onions. Cook on medium till they turn pink. 
  2. Add ginger garlic paste and cook till golden. 
  3. Now add the pureed tomatoes and all the spices and cook till the mixture leaves oil from the sides. 
  4. Add the minced chicken and saute on medium heat breaking the meat as you cook. Cook for 10- 15 minutes till chicken is no longer pink and is fully cooked through. 
  5. Add mint and mix well. Cool the mixture. 
  6. It is advisable to make this mixture in advance and refrigerate it before using it as stuffing. When cold the stuffing is easier to handle as the mixture is less runny. 

For the egg filling
3 eggs
2-3 green chilies chopped very fine (optional)
Handful fresh coriander also chopped very fine
  1. Crack all three eggs in a bowl and beat them slightly to form a uniform mixture. 
  2. Add the green chilies and coriander and season with salt. Remember the chicken already has salt in it.  

To assemble the parathas
  1. Heat a tava or a griddle to medium heat 
  2. Take the ball of dough and roll it into a thin roti. 
  3. Place some chicken filling in the centre and spoon the egg mixture on top of it. 
  4. Carefully fold all sides of the roti to form a square. 
  5. Pick the stuffed square carefully and place it on the griddle. 
  6. Shallow fry on medium low heat on both sides till crisp. 
  7. Cut the squares into triangles and serve hot.

Friday, June 6, 2014

Kori Gassi

Tonight's menu
Kori Gassi
Vegetable Rice


This spicy Mangalorean style chicken curry comes from the state of Karnataka, which is famous for dishes that use a combination of red chilies, coconut milk, and curry leaves. Kori gassi is a signature Manglarean dish served with rice or appams.


Kori gassi
Ingredients: serves 4-5
Marinate for minimum 2 hours
2 lbs chicken cut into 1 inch pieces
1 tbsp ginger garlic paste
1/2 tsp turmeric powder (haldi)
salt
Spice paste
2 tsp coriander seeds
1 tsp cumin seeds
5 cloves
1 inch cinnamon
2-3 green cardamom
1 tsp fennel seeds
4-5 dry red chilies(depending on your spice quotient)
  1. Dry roast all these and grind into a coarse powder 
  2. In 1 tbsp oil fry till golden 1 finely chopped red onion and 1 tbsp ginger garlic paste. 
  3. Cool and grind this mixture along with above spice powder and 3 tbsp grated coconut using 1/4 cup coconut milk to get a smooth paste. Keep aside. 
Other ingredients
1 red onion chopped
2 sprigs curry leaves
1 cup coconut milk
2 tbsp tamarind paste
  1. Heat 2 tbsp oil in a pan and add onions. Cook till they become light brown. 
  2. Add curry leaves and chicken along with the marinade. Cook on high for 3-4 minutes till chicken seals on all sides and acquires some color. 
  3. Add the spice paste (see above) and salt and fry for 1-2 minutes to blend in the masala into the chicken. 
  4. Add coconut milk and 1/3 cup water and bring top boil. Simmer and cook covered for 15-20 minutes till chicken is cooked through. 
  5. Add tamarind pulp and mix. Serve garnished with fresh chopped coriander alongside veggie rice or appams. 


Vegetable rice
Ingredients: serves 4-5
1 1/2 cups basmati rice
3 cups water
3 cups frozen veggies
1 tsp butter (optional) 
salt to taste (optional)
  1. Wash and drain the rice. Put them in a large microwave safe container. 
  2. Add the frozen veggies to the rice along with all the other ingredients.
  3. Cook in the microwave on high, uncovered for 16-18 minutes. Adjust the time according to the power of your oven. 
  4. Cover and stand for 5 minutes before serving.