WHEAT TACOS WITH SALSA

       Today I was extremely busy with the daily chores. And to my horror I got a call from distant relatives, actually uninvited guest. They had self invited themselves. So I was in a fix, didn’t know what to cook.

        I opened my fridge, looked helter-skelter. But alas I was in a fix. Then suddenly my eyes went on the salsa sauce. But I had no tacos or corn meal to make them. So I thought of making them with wheat flour. Believe they were as delicious as the corn meal ones.

Wheat tacos:

1cup   wheat flour

Salt    to taste

1tsp  red chilli powder

1tsp   paprika

1tsp   oregano

1tsp   rose marie( dry or fresh)

2tbsp  oil

1.    In a large bowl mix all the above ingredients.

2.    With the help of water make tight dough.

3.    Divide them into 16 small balls.

4.    Roll each one into thin round chapattis.

5.    With the help of a pizza cutter cut each of them into 8 triangular wedges.

6.    Heat oil to fry. And fry them golden brown colour.

7.    Remove on tissue paper.

8.    You can store them in an air tight container up to 15 days.

For salsa:

2tbsp   olive oil

1tsp     red chilli powder

1          chopped onion

2          tomatoes pureed

 1cup   mixed coloured finely chopped capsicum

¼ cup   finely chopped carrot

1tsp     oregano and paprika

½ cup   tomato ketchup

1tsp     parsley chopped

1tsp     celery chopped

Salt      to taste

1.    Heat oil, add onions. Sauté till translucent.

2.    Add in the red chilli powder. Sauté for 1 minute.

3.    Add in the carrots and further sauté for 2 minutes.

4.    Add in the tomato puree and cook till dry.

5.    Add in all other ingredients and cook on high flame constantly stirring till the mixture is dry.

6.     Remove from flame and let it cool down.

To serve, in a platter place the tacos and top them with 1tsp salsa sauce. Finally sprinkle grated cheese. And voila!!!!!! Treat is ready.

                ##ENJOY##   

CHEESE BURST BABY CORN WRAP

          School, cricket class, tuitions, home work, laptop, dinner extra studies........uufff  the daily activities are never ending. Nowadays kids are always in the high-speed track. And to be ahead in the chase the kids also need loads of energy. But they seldom like roti bhaji.

         Thus this energy packed recipe is so designed that not only it helps us push down the leafy greens and vegetables but also helps us to keep our kids hungry for more.

Recipe:

For the dough:

½  cup      wheat flour

½ cup       flour (maida)

Salt          to taste

½ cup      spinach paste

3tbsp      oil

½ tsp      green chilli paste

1.       Make soft dough out of the above ingredients.

2.       Divide into 8 portions. Roll each into a normal 6” round chapatti and roast it on the griddle over slow flame.

3.       Both sides should be very light brown colour.

4.       Pile the chapattis in a damp cloth for further use.

For the filling:

1cup       sliced baby corn

¼ cup     each of finely chopped green capsicum and red capsicum

¼ cup    finely chopped onion

1tsp       garlic paste

Salt        to taste

1tsp      red chilli sauce

½ cup     grated cheese

1tbsp     fine semolina

1.       Heat 2tbsp salad oil.

2.       Add baby corn and stir for 5 minutes.

3.       Add the capsicums and onions, further stir for 2 minutes on high flame.

4.       Remove from flame and let it cool for 10 minutes.

5.       Add all above ingredients and keep aside.

For the wrap:

½ cup shredded cabbage

¼ cup   tomato ketchup

1.       Take one chapatti and place 1 tbsp of filling in the centre.

2.       Sprinkle the cabbage and drizzle a little ketchup.

3.       Roll the chapatti with the filling in the centre.

4.       Roast on griddle till crispy on both sides with oil or ghee or butter.

5.       Serve with tomato chilli ketchup.

Tip:  when you want to put it in your kids Tiffin. Let it cool down for 10 minutes and then wrap them in silver foil.

The spinach chapatti can be preserved for 3 days.   

SINDHI

SINDHI CHAAP

            Sindhi cuisine refers to the native food of the  Sindhi people from Sindh (now in Pakistan). The daily food in most Sindhi households consists of phulka and rice accompanied by two dishes, one gravy and one dry. The arrival of Islam within South Asia influenced the local cuisine to a great extent.

Sindhi cuisine is as mesmerizing as the colours of Sindhi festivals. Every festival has its own special menu. Saaye bhaji for diwali, gheevar for holi. This cuisine comprises all the balanced nutrition that one needs for a festive life. Onion forms the base for all the sindhi cooking it gives its rich golden brown colour. The food is cooked in various styles such as daag (curry with browned onion), seyal (chopped onion cooked till pinkish with garlic), daas (with stuffing) and bassar (with browned chopped onion tomato and ginger garlic paste). Some are cooked only in tomato base to ease the digestion.

 The most popular and my favourite snack sindhi chaap is made simple for you to relish.

Ingredients:

½ kg        boiled potato

6tbsp       heaped cornflour

Salt         to taste

1cup      bread crumbs

For the filling:

1/3 cup       split Bengal gram

1small      chopped green chilli

½ tsp       finely chopped ginger

½ tsp       turmeric powder

¼ tsp      asafoetida

1tsp        red chilli powder

1tsp       coriander powder

1tsp       heaped dry mango powder

1tsp      chaat masala

2tbsp    chopped fresh coriander

2tsp      ghee

½ tsp    garam masala

Salt       to taste

1.      Wash and soak the Bengal gram for 1 hour.

2.      Pressure it up to 3 whistles with 1 ½ cups water, green chilli, ginger, turmeric powder and asafoetida.

3.      When cooled open and drain all excess water. Let it cool down.

4.      When cooled mix in all other filling ingredients and mix well.

5.      Grated the potato and mix with corn flour and salt.

6.      Knead to soft dough.

7.      Divide into equal tennis ball size portions.

8.      Apply oil on your palm.

9.      Take one portion of potato mixture and flatten it and make a dent in the center.

10.  Fill 1tbsp of the filling in the dent and seal the potato mixture well.

11.  Smoothen the outer potato coating.

12.  And shape it like a thick patty as in the picture.

13.  Now take the bread crumbs and coat the patty well.

14.  You can prepare up to this step a day prior.

15.  At the time of serving shallow fry in ghee on both sides till golden brown.

16.  Serve with onion and mint chutney or with chole.

DESSERTS

CHOCOLATE TRUFFLE DONUTS (EGGLESS)

           INDIANS are the greatest foodie in the world. We love to embrace all exotic cuisines. And soon we give them a space in our large hearted kitchen. One such pristine fad is donuts. Yes our children love them and some call them sweet mendu vada (south Indian savoury), ha ha.

          My kids go bonkers at the very sight of them. They can have them at any hour of the day. But they are so expensive at all the leading stores. Also I wonder if they are hygienic to consume. So today I tried my magic on them. And guess what they turned out really delicious. Can’t stop eating them hmmmmm.........

Recipe:

For donuts

250gms       flour

1tbsp           salted butter

100ml          condensed milk

½ cup          milk

1tbsp         sugar

4tbsp        castor sugar

2tsp          dry yeast          

½ tsp        baking powder

2tsp        vanilla essence

For chocolate truffle

125gms    dark cooking chocolate

1tbsp      cream

1tsp      milk

1.       Heat milk till lukewarm add sugar and yeast. Mix well and let it rest for 20 minutes or till there is froth on the top of the mixture.

2.       In a large mixing bowl mix all other donut ingredients.

3.       Add in the yeast milk and knead to soft dough(use more milk if required) . Let the dough rest for one hour.

4.       Heat oil to fry.

5.       Make six equal portions and roll each portion into small thick round circles.(use flour to dust your palms while you do this as it can get a little sticky)

6.       With the help of a small bottle cap make holes in the centre.

7.        Fry them to golden brown colour on medium flame on both sides.

8.       Remove on tissue paper and let them cool down.

9.       In a microwave proof bowl put cooking chocolate, cream and milk.

10.   Heat in the microwave for 2 minutes and mix well. Keep aside.

11.   Dip each donut on one side in the chocolate truffle and let them cool down or serve them immediately.

12.   If you serve them latter then serve them warm.

Quick tip: the centre mini round cuttings that you get from making the holes in the centre. Don’t dispose or reroll just fry them to get small mini donuts. Coat them completely with chocolate truffle to charm your little angels.      

FAST FOOD

            MUSHROOM PESTO ROLL

Nowadays fast food has become very popular and also is the need of the hour. But we mothers like to pack in all the natures zest in them also. Mushroom pesto roll is the funkiest way to serve the rich vitamins of mushroom and goodness of fresh basil leaves to your near and dear ones. This simple recipe is very easy to prepare even when you are in a rush.

Recipe:

6                 bread rolls

2tsp             olive oil

400gms       finely chopped button
                   mushrooms

1/4tsp          cumin seeds

1/2tsp          red chilli powder

4tbsp           tomato ketchup

Salt             to taste

3 tbsp          pesto sauce

6                 long pieces of ice burg lettuce

8tbsp           grated cheese

Butter         to apply

1.  In a pan sauté the mushrooms.

2. The mushrooms will leave its natural water, drain this water and keep aside to use as broth for soups and gravies.

3.  Now remove the mushroom pieces and heat oil in the pan, add the cumin seeds.

4. Sauté till light brown and add in the red chilli powder.

5. Sauté for 1minute and add in the mushrooms, salt and tomato ketchup.

6. Sauté till the mixture is dry on medium flame. Keep aside to cool.

7. To make the roll cut the bread roll length wise into two joined half.

8. Apply butter on both sides of the inner of the bread.

9.  Next apply 2tsp of pesto sauce on one inner side, place 2tbsp of the mushroom mixture on it, lastly place 1tbsp of grated cheese or more as per your taste on the mushroom mixture.

10.                  Finally place one slice of lettuce on it and close the bread roll.

11.                  Apply little butter on the outer of the roll and roast it lightly in a pan.

12.                  Serve immediately with tomato chilli sauce.

Note: you can substitute green coriander chutney for pesto sauce. Also i have used basil leaves instead of lettuce. 

SOUTH INDIAN

KANCHIPURAM  AAPAM

South Indian food is the most versatile cuisine of all. Yes versatile, as it can fit into any meal of the day. It can adapt itself to an energy packed breakfast or with ease become a low cal dinner. One of the most protein full delicacies is KANCHIPURAM  AAPAM.

RECIPE:

1cup     coarsely powdered gram flour

1cup     coarsely powdered rice flour

½ cup   thick semolina

4cups   curd

2cups   water

2tsp     mustard seeds

1tsp     cumin

4tsp     urad dal

10-12  curry leaves

Salt      to taste

½ cup   chopped coriander

1tbsp   grated ginger

6-7 tbsp oil

1tbsp    green chilli paste (or as per requirement)

2 sachets fruit salt

1.  Mix the gram flour, rice flour, semolina, water and curd well. There should be no lumps and the batter should be of pouring consistency.

2.  Heat oil add mustard seeds when they crack add cumin and urad dal. Roast till golden brown and add curry leaves. Pour this tempering in the batter.

3.  Add all other ingredients into the batter except fruit salt and mix well.

4.  Let the batter ferment for 2 hours.

5.  At the time of cooking the consistency of the batter should be of thick pouring consistency. If required add more water.

6.  Take one cup batter (200ml cup) add 1tsp fruit salt and whisk thoroughly. The batter will turn frothy.

7.  Pour in the aapam maker mould with the help of a spoon and roast both sides with ghee till golden brown.

8.  The trick to having full round aapams are turning the sides till the centre of the batter is still raw, so as soon as you turn the uncooked batter will flow out and take the shape of the aapam maker mould.

9.  Serve hot with coconut chutney and sambhar.

MUSTARD VEGETABLE AU GRATIN

   Today is special my sweetheart has entered the finals of her inter house debate competition. So, i wanted to treat her with some thing exquisite. What is more exquisite than the cheesylious au gratin.
    Gratin means cheese sauce, so when you bake a mix of vegetables in cheese sauce it is called vegetable au gratin. Cheese sauce can be flavored with various ingredients such as onion, capsicum, fresh basil or mustard. This one is flavored by mustard powder. And a mix of carrot, potato and colored capsicum is baked in it. Not to forget a scrumptious amount of macaroni is also added. Thus makes a complete meal when served with a soup and some garlic bread.

ingredients:
2tbsp     butter
2tbsp     flour
1/2 ltr    milk
1tsp      mustard powder
 salt      to taste
1/2 tsp  pepper
 2 cups   par-boiled mix vegetables
1cup      cooked macaroni
3/4 cup   grated cheese
1/4 cup   grated mozzarella cheese and processed

method:
1. in a heavy base sauce pan heat butter and add mustard powder stir for one minute and add in the flour.
2. saute for 2-3 minutes add in the milk stirring constantly, there should be no lumps (if there are lumps blend with an electric blender)  and bring to boil.
3. add in the 3/4 cup cheese, salt and pepper.
4. further cook on medium flame till the sauce thickens and is creamy. stir constantly.
5. remove from flame and add in all the vegetables and macaroni, toss well to coat all well with the sauce.
6. pour in a baking dish and sprinkle the remaining cheese on it.
7. drop small drops of butter all over, roughly 7-8 drops.
8. at this stage you can keep it in the fridge till your guest arrive.
9. remove from fridge an hour before serving and bake at 180 c for 20 minutes or till the top is golden brown.

 other variations are mentioned in my book   FOOD FIESTA      

FOOD FIESTA - An Effortless Daily Menu Guide

Busy Monday Morning!!!

           My slate on the fridge door is empty. The empty slate has left me pondering what to make today. I open my fridge to find some leftover Sunday brunch, boring vegetables and some regular spices. All this confuse me further, fill my mind with dozens of questions. It is half past six and the morning alarm for my husband rings. He will need his packed lunch and breakfast in the next hour and a half. I have to be quick to decide or else my family will be delayed for the Mumbai rat race.

             Oh! God I wish I had a magic crystal ball to guide me through the days menu. Alas! there is no time to waste over such imagery thoughts. I quickly remove the lady fingers and toss them in some spices. Just then my loving daughter, leaves an adorable kiss on my cheek. Along with that kiss comes the forbidden question, " Ma! Whats for lunch today?". I politely replied avoiding eye contact, as I didn't want to see the gushing anger in them. She hates lady finger especially the way I had prepared them today. Booomb~! The bomb blasts. Some how my saviour, my bomb squad my loving husband rescues me whilst he cools down my daughter.

            I bet this is an usual scene at your home too. Daily menu fixing is like fishing in the pond. Ponder for hours and you will catch one fish or lets say fix one meal menu. In today's fast track  life we need to juggle  a lot of chores. That leaves us absolutely no time to ponder. Thus to tackle this massive drought of ideas I have compiled an effortless daily menu guide named

"FOOD FIESTA"

            This is a comprehensive cook book and a must for every kitchen. It comprises of 15 sections of elaborate list of dishes with a self explanatory description. This list will facilitate you to decide your weeks menu. This book also has above 100 recipes in set menu format, a section devoted to basic recipes, weight and measures, glossary etc....Special tips are given to preserve seasonal vegetables.Wish that numerous people benefit with this book when kept handy on the kitchen shelf.

CELEBRATE EACH DAY!!