Quick & Easy Fried Cheese Balls

As soon as the weather turns a bit chilly or humid, everyone at our home starts craving fried food! Bhajiyas (Fritters) are a hot favorite in pretty much any Indian household during rainy cold days. But you don't really need an excuse to enjoy fried food. It is extremely comforting, and that is enough reason to indulge, at least once in a while!
This weekend we went for a new recipe for fritters. I had to use up the Artisan garlic flavored cheese lying in my refrigerator, so this Fried Cheese Balls recipe caught my eye. Photo by boo_licious. My friend Lisa has another interesting version with Smoked Gouda cheese that she calls Smoked Gouda Cheese Puffs, in case you'd like to try that out.

These cheese fritters are so easy to make, and they are so tasty, you'll be eating away the entire bowl in no time! The crispy exterior with the soft gooey cheesy interior make them perfect finger food, and your kids would especially like them a lot. You can jazz it up by adding chopped onions, maybe some cilantro or basil, even chopped spinach would be great with cheese. Remember to serve them hot, with a side of Ketchup or some dipping sauce, but make sure you leave a generous amount on the side for yourself, or you'll never even get to taste one!

Ingredients
1 cup grated mild cheese or flavored cheese (Gouda works too)
2 tsp flour
1/4 tsp salt
a pinch of cayenne pepper
2 egg whites, stiffly beaten
3/4 cup fine cracker crumbs or bred crumbs
vegetable oil - for frying

Method
Combine the cheese, flour, salt, and cayenne pepper in one bowl and mix well.

Beat the egg whites in a separate bowl; beat until they are stiff, holding peaks, about 2 minutes by spoon and hand.

Now gently add the flour mixture to the egg whites base. Pat the mixture into small balls and roll them in cracker crumbs until thoroughly coated.

Refrigerate these cheese balls for at least 10-15 minutes.

Meanwhile, heat the oil in a wok. When it is hot enough (drop a small piece of bread and it should float up to the top immediately), you are ready to fry the cheese balls.

Put 3 balls in the hot oil at a time, taking care not to crowd the wok. Fry them over medium-heat until they are evenly golden brown on all sides. Remove and drain them on paper towels.

The cheese will become nice and gooey but due to the egg whites and the cracker crumbs, the Cheese Balls will still hold their shape. Serve them immediately with some Dipping Sauce on the side.

Related Recipes
Khasta Kachori Chaat
Methi Pakodas (Fenugreek Fritters)
Vegetable Samosas with Mozarella & Basil

The Ultimate Vegetarian Burger

Who doesn't like Burgers, right? And as the Labor Day BBQ's are right around the corner, I'm sure everyone is looking for a unique recipe to impress friends and family this coming weekend. If a Vegetarian Burger fits your menu, then you'll be happy to find this perfect low-fat veggie burger recipe which also stars a secret ingredient - Chocolate!! Yes, you heard it right, a burger recipe with chocolate in the mix?! You have got to try this out, whether you like vegetarian food or not! Check out this unusual yet healthy and delicious gourmet recipe for a sure fire way to wow your guests. [Photo courtesy of Janine via wikimedia]

This recipe comes from Hotel Chocolat, a luxury British chocolatier who specialize in fine cocoa chocolate, especially for Xmas, birthday gifts and corporate gift ideas. Besides being devoted to producing the finest chocolates, the company works hard to help improve the livelihoods of the cocoa farmers who supply the raw product. See their website for a wide range of chocolate inspired cuisine and quirky gourmet chocolate gift ideas.

This recipe approximately serves four people, and is easy to prepare in around forty minutes. Once you spice it up with some healthy veggies, alfalfa sprouts and your favorite seasonings sandwiched between slices of whole-wheat buns, I bet you'll become a bit of a vegetarian yourself!

Ingredients
1 Courgette
1/2 tsp Curry Powder
1/8 tsp Turmeric
100g Millet or Quinoa
2 tbsp Olive Oil
1 Onion - chopped
100g Hotel Chocolat Bitter Chocolate and Black Truffle Salsa
150g Pecan Nuts
50g Breadcrumbs
1 Egg Beaten
Salt - Pepper - to taste
3/4 pint of water

Method
First grate the courgette into a pan filled with 1/4 pint of salt water for 10 minutes to allow the courgette to absorb some of the water. After 10 minutes, rinse in fresh water, pat dry, and place to one side.

Add the millet, curry powder and turmeric to 1/2 a pint of water, then bring to a boil and simmer for 30 minutes.

Fry the onion and the courgette in 1 tbsp of olive oil until golden. Add the Bitter Chocolate & Black Truffle Salsa and mix until the courgette and onion are evenly coated with the salsa. Take off the heat and place to one side.

Finely chop the pecan nuts and add to the cooked millet, then add the breadcrumbs, beaten egg, cooked courgette and onion, mix together and season to taste with salt and pepper. Take handfuls of the mixture to create your patties, using your hands or a round pastry cutter to create evenly sized burgers.

Heat a frying pan with 1tbsp of olive oil and carefully place each burger into the hot frying pan, allowing 3 minutes for each side or cook until golden brown. Alternatively, place the burgers on a BBQ grill and cook on both sides until grill marks appear.

Serve the burgers loaded with your favorite condiments and veggies - lettuce, tomatoes, onions, cucumber, pickles, alfalfa sprouts - whatever you fancy. Here's to a hale and hearty healthy vegetable burger that will lure veggie as well as meal lovers alike!

Related Recipes
Spicy Vegetarian Cutlets (Patties)
Veg Paneer Tikka with Mango Sauce
Grilled marinated Tofu Wraps

Methi Palak Muthiyas (Low-Fat Snack)

There's nothing like a plate of hot Palak-Methi Muthiyas with a cup of Chai on a rainy evening! And as its been pouring down here since quite a few days, we got a chance to enjoy some lazy yet delicious food that can help you lift the gloom! These Muthiyas are made with spinach and fenugreek leaves, which are then mixed with some flour, spices and onion, then rolled into logs, steamed and cooked, and finally sauteed with some seasoning. Garnished with chopped cilantro and shredded coconut, these steamed dumplings are packed with flavor, and are really high in nutrition! You can choose not to saute them at all, in which case, you can feast on a satisfying oil-free snack which any diet plan would be proud to include! They taste fabulous with Chutneys on the side, but I love having them with a cup of sweet and spicy Masala Chai!

Ingredients
1 bunch spinach leaves, chopped
1/2 bunch fenugreek leaves (methi) - chopped
1 1/2 tsp green chili-ginger paste
4 tbsp whole wheat flour
2 tbsp bengal gram flour (besan)
2 tbsp semolina (rawa)
1/2 tsp cumin seeds (jeera)
1/4 tsp soda-bi-carb
3 tbsp oil
1 tsp chopped garlic
2 tbsp finely chopped onion (optional)
1 tbsp lemon juice
1 1/2 tbsp fresh cream
2 tbsp chopped coriander
salt to taste

For Garnish
shredded coconut
2 tsp mustard seeds
chopped cilantro
2 tbsp oil

Method
In a bowl, combine the fenugreek and spinach leaves. Sprinkle 1 teaspoon of salt, mix it well and squeeze out all the liquid (if using frozen and thawed). Combine all the ingredients in a bowl and knead into a soft dough, using warm water. Do not make it too liquid; somewhere between a cake batter and a cookie dough.

Apply a little oil on your hands and divide the mixture into 3 parts. Now roll each part into a log. Then take a steam cooker (idli-steamer) and place all 3 logs into it. Steam for about 15-20 mins, till the outer layer becomes a little hard, and a toothpick inserted into the center of each log comes out clean.

Alternately, use a regular large pot filled with boiling water; place an inverted stell bowl inside, and balance a steel plate(thali) on the top, then place your logs on the thali. Cover with a lid, and allow to get cooked with the steam.

Once done, remove the logs and let them cool a little till they can be handled by hand. Now slice them into 1/2 inch thick oval slices or rounds.

Take 2 tbsp oil in a wok; add some mustard seeds to it. When they start spluttering, add the steamed muthiya slices to the wok. Toss around to coat evenly, then sprinkel with some shredded coconut and chopped coriander.

Serve the Palak-Methi Muthiyas with hot Tea or green cilantro chutney for a delicious light low-fat snack!

Garlic Sev Recipe & Happy Diwali!

Its time for Diwali, one of the most cherished and fondly celebrated Indian festival, something that signifies Happiness and Light! Its a time to forgive and forget, to light the lamps of education, awareness, and faith. For us Hindus, it also signifies the dawn of a New Year, so its extra special! I take this opportunity to wish each and every one of you a Warm and Happy Diwali, one that reigns in loads of joy, prosperity, good health and fortune for you and your family. May you be blessed with peace and success in all your endeavors! It is traditional to feed people with Sweets and Snacks on Diwali, so here's some homemade Lehsuni (Garlic) Ganthiya to awaken your taste-buds!

Ingredients
100gm gram flour (besan)
1 tspn ground black pepper
1/4 tspn turmeric powder
1 tbsp soda-bi-carb
2 tbsp lemon juice
2 tbsp oil
2 tbsp red-chili & garlic paste
Salt to taste
Oil for frying

Special Equipment
Sev no Sancho (as shown in the photo below)(img source)
This can be bought from any Indian store where they sell Indian vessels. It is generally made of copper or brass, and is quite heavy. But it comes with several moulds so you can use it to make think or thick Sev, and also Jalebi, Ganthiya, Chakri and other Gujarati goodies!



Method
Mix besan flour with black-pepper powder and lemon juice, soda-bi-carb, oil, and salt. Add the red-chili and garlic paste, and add enough water and knead into a smooth dough. Shape the dough into a thick cylinder.

Now place this dough in the Sev machine; use a thick-holed mould as the base. Close the lid tightly from the top.

Heat oil in a frying pan and wait till it gets sufficiently hot. Drop a tiny piese of dough in it - if it rises immediately, means the oil is hot enough.

Now holding the machine over the hot oil, rotate the lid and force the mixer through the holes by turning the handle, spreading it out evenly in circular movement in the oil.

Fry the Sev for about 2-3 minutes on medium flame till it is lightly golden-brown in color. Remove and drain on a tissue paper, and repeat with the remaining dough.

This savoury Diwali snack is on it's way to Srivalli's JFI-Festival Treats, originally started by Indira. This Lehsuni(Garlic) Sev tastes great with tea! It can be stored in an air-tight container for upto 2 weeks.

Here's wishing all of you a Happy and Prosperous Diwali!

Instant Microwave Khandvi (Suralichi Wadi)

What is known as Khandvi in Gujarat, and Suralichi Wadi in Maharashtra, is an extremely popular Indian snack. Its like a savoury swiss-roll, made from chickpea flour,spices and sour buttermilk, then topped with a splash of coriander, coconut and sesame seeds. For most people who have only relished it in Snack shops, Khandvi seems to be a very tough recipe; actually, the traditional cook-top method did require monitoring and technique. But with this microwave-recipe, it is easy to make Khandvi whenever you want, and in practically half the original time. The key to making good Khandvi is the exact proportion of ingredients, and the final test which determines if the mixture is cooked or not! So all those of you who have been intimidated by this recipe before, read on and discover the easiest recipe for the best Khandvi, aka Suralichi Wadi ever!

I'm sending this platter of Khandvi to Ruth, who's hosting MM-Sensational Sides event this month.

Ingredients
1 cup besan (chickpea flour)
2.5 cup sour buttermilk
1/2 tsp turmeric powder
salt to taste
a pinch of asafoetida (hing)

For Tempering
1/4 cup grated coconut
1/4 cup fresh cilantro - chopped
2 small green chillies - chopped finely
2 tbsp oil
2 tsp mustard seeds
2 tsp sesame seeds

Method
Prepare 4 medium-sized flat steel dinner plates (upside-down), or use a large pizza plate covered with aluminium foil. You can even use a large cutting board, wrapped with aluminium foil.

In a large microwave-safe bowl, whisk together the besan, buttermilk, turmeric, asafoetida and salt making sure there are no lumps. Cook the mixture by microwaving for 30-45 second spurts and stirring after each interval.

repeat this procedure for about 4-5 times. After the 4th time, check to see if the mixture appears to be thick enough. Then perform the Test to see if it's done.

Smear a small amount (teaspoonful) of the mixture on a steel plate and let it cool for a few seconds. Try rolling it off the surface. If it comes off easily and can be rolled, it is ready. If it sticks to the plate even after cooling, or breaks when you try to roll it, cook it for some more time.

Once done, evenly spread the mixture onto the upturned plates and spread it thinly, using a spatula. Let the mixture cool for 10 minutes or so.

Use a blunt knife to gently cut the sheet into 1 inch wide strips. Then gently roll each strip into a tight roll. Finish with all the rolls and arrange them in a serving bowl. Set in the refrigerator till its time to serve.

Meanwhile, take oil for tempering, add the mustard seeds to it and allow to splutter. Add the sesame seeds, cilantro and shredded coconut. Remove from heat and mix everything together.

Sprinkle this onto the Khandvi rolls and serve!

Chocolate-Hazelnut Coffee Cake - From the Archives

Chocolate-Hazelnut Coffee Cake is my all-time favorite, and I never fail to order one whenever I stop at a Starbucks for a hot cup of coffee. I just love the flavor and the taste that blends so well with my mocha. So when I found this Mocha-Banana bread recipe at Amy's blog, I couldn't resist to try out a variation myself. I skipped the bananas, and instead added hazelnut, coffee and nuts. I also changed the sugar and butter contents to make my bread a little more cake-like, just the way I like it! This is kind-of a mix between a coffee cake and a bread, yet it is not as sweet as a cake, so pairs well with your morning breakfast. And with chocolate flvor to bring it all together, there's no resisting a piece of this delicious Chocolate-hazelnut Coffee cake!

Ingredients
2 cups all-purpose flour
2-3 tbsp cocoa powder
1 tsp baking powder
1 tsp salt
1 cup sugar
1/2 cup butter-softened
2 large eggs
1 tsp vanilla
3 tbsp instant hazelnut coffee powder
1/2 cup walnuts and pecans - chopped
Cooking spray

Method
Preheat oven to 350 degrees and grease a loaf pan with cooking spray.

Use a sieve and pass the flour, cocoa powder and baking powder through this and combine all 3 in a medium bowl. Add salt, and break any lumps with your fingers.

In another bowl combine the sugar and butter, beating with a mixer or a wooden spatula until well creamed (about 2-3 mins). Add eggs and beat well. Add the vanilla and the hazelnut flavored coffee and beat again. finally add the flour mixture, stir in the chopped walnuts and pecans and combine and beat until you can see stiff peaks. Do not add milk or water. Spoon the batter into a small greased loaf pan (preferably square or rectangular so it's easy to slice the bread later).

Bake for 1 hour or until a wooden pick inserted in center comes out clean. Allow it to cool completely after done. Do not try to slice while hot otherwise the bread will crumble and you won't get clean slices.

Cut into thin cake-like slices and enjoy with a sizzling hot cup of coffee or tea!! This Hazelnut Coffee Cake is a perfect recipe to entertain with at cocktail parties!

Related Recipes:
Espresso Kahlua Brownies
Chocolate-Banana Bread
Persimmon & Chocolate Spice Cake

Savoury Cheese Breakfast Muffins

Savoury Muffins are the best way to kick-start a day, especially when they are loaded with Cheese and veggies, providing enough protein and other nutrition that will make you fresh and fit early in the morning! I had some left-over Pizza sauce and as I'm going to be leaving for a vacation in a couple of days, I wanted to clear my pantry of the cheese and veggies that needed attention! So, what better way to use these than throw it all together in muffin moulds?!! - the result, these easy and wonderful Breakfast Muffins. Filled with the goodness of protein-rich cheddar cheese, eggs, anti-oxidant -rich bell peppers, yogurt, and the flavors of Italian spices, these Savoury Muffins are indeed a treat to bake and to devour!

Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp dried basil
1/2 tsp baking soda
1 cup orange cheddar cheese cubes (or shredded cheese)
1 cup plain yogurt
2 eggs
1/4 cup butter, melted
1/2 cup chopped red or green bell-peppers
1/4 cup pizza sauce
1/2 cup shredded mozzarella

Method
Preheat oven to 400�F. Line 12 muffin cups with paper liners and keep ready.

In a large bowl, whisk together flour, baking powder, salt, basil and baking soda until combined. Stir in the cheddar cubes.

In a medium bowl, whisk together the yogurt, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in the pizza sauce and the bell-peppers at the very end. The batter will be very thick, but don't worry, that's how it's supposed to look!

Spoon the batter into muffin cups, dividing evenly. Sprinkle shredded mozzarella cheese on top of each one.

Bake about 20 minutes, until golden brown, and a toothpick inserted in the centre of one of middle muffins comes out clean.

Let the muffins cool in pan at least 5 minutes before removing, then allow them to cool completely on a wire rack.

Brew a cup of fresh cappucino (or espresso, if you must), and serve these delicious Savoury Cheese Muffins for a healthy, nutritious and lavish breakfast!

Related Recipes:
Steamed Dhokla Sandwich
Tomato Herb & Cheese Bread
Paneer & Sun-dried Tomato Muffins

Hyderabadi Baghare Baingan (Eggplant Curry)

Hyderabadi recipes are famous for their unique taste, use of roasted spices, and a spicy flavor, and this traditional Hyderabadi Baghare Baingan (Stuffed Aubergines) is definitely no exception! I'm not an eggplant-lover, but after Baingan Bharta, this one has to be my preferred choice. It's amazing how a simple blend of spices can taste and smell so good; the tiny aubergines (brinjals) are fried and then cooked in a delicious gravy made with freshly roasted spices ground to a fine paste. With coconut, peanuts, cumin, ginger and tamarind lending their unique flavor, the Baghare Baingan will leave you smacking your lips, whether you love eggplants or not!

Ingredients
8 baby brinjals (aubergines/baingan) - round and small
1 medium onion
2 dried red chillies
2 tbsp tamarind extract
1/2 tsp ginger paste
4 tbsp crushed peanut powder
2 tbsp dessicated coconut - grated
2 tbsp sesame seeds
1 tbsp dhania powder
1 tsp cumin seeds
1 tsp red chili powder
1/2 tsp turmeric powder
1/4 cup water
salt - to taste
4 tbsp oil + oil for frying aubergines

Method
Wash the brinjals well, and make 2 perpendicular cuts through its base, upto 3/4 of the length, making a criss-cross, and leaving the head (green stem) intact. Now heat oil in a wok for frying. When its ready, drop 2-3 aubergines at a time and deep fry till they turn purplish-grey, and the skin becomes crispy. Remove and let it drain on a tissue paper.

Tip: Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.

In the meantime roast the peanuts and sesame seeds. Switch off the flame and add the grated coconut to this, then pan-fry on low-flame till it turns light golden. Grind in a spice blender and keep aside.

In the same wok, take 2 tbsp oil and add the chopped onions to it. Saute for 3-4 mins till pinkish in color. Add the cumin seeds, coriander powder and red chillies, and roast for another 2 mins.

Now blend all of the roasted ingredients along with the turmeric powder.Add the ginger and tamarind paste, along with 1/4 cup water, and blend to form a smooth and thick paste.

Take a non-stick pan, add 1 tbsp oil, add the roasted spice blend and sufficient water to make a gravy. Add salt and lemon juice according to taste. Cover and let it simmer on low-flame for 5-8 minutes.

Now add the fried brinjals to this gravy. Stir gently to allow gravy to penetrate the slits in the brinjals. Cover and cook for another 10 minutes.

When its time to serve, garnish with some finely chopped coriander. Serve the traditional Hyderabadi Baghare Baingan with rotis, Parathas or Rice; off this goes to Mona who's hosting RCI-Hyderabad this month!

Related Recipes:
Crispy Bhindi Masala
Bharwan Shimla Mirch (Stuffed Bell-Peppers)
Kashmiri Dum Aloo

Vegetarian Schezwuan Hakka Noodles

Vegetarian Hakka Noodles is a favorite indian-chinese dish for any Indian. Long before I came to the US and was exposed to a variety of pasta, hakka noodles were the only pasta I had ever seen, cooked and relished! My mom had taken indian-chinese cooking classes and she had really mastered the art of making delicious hakka noodles and veg manchurian, which me and my brother were really thankful for:) Thanks to her, I mastered the skill too, and as I grew older and started experimenting with sauces and spices myself, I started admiring asian sauces way more than before! One of our all-time favorites is the Schezwuan sauce; I guess I was more fascinated by the way this word was spelt and pronounced; some call it "schezwan", "schezwuan", or "szechuan" (the last one is the correct spelling, but it would be so much easier if they'd make it spell the same way its pronounced!) Anyways, grammar apart, the kick that this spicy and little sweet sauce generates to your food is amazing, and you can add it to your noodles or fried rice to take your cooking to the next level. So here's my recipe of Vegetarian Schezwuan Hakka Noodles. Mixed with julienned veggies and spiced with garlic, ginger, sesame, peanuts, sherry and chilli, this dish of noodles is sure to set you on fire!!

Ready-to-use schezwhuan sauce packets are available in all grocery stores in the asian foods section. I have used it before and though its good, there's nothing like making your own fresh sauce, and as this one is really simple, I've added the recipe below. Sherry adds a nice flavor to the schezwuan sauce, but if you don't have it, don't worry; you can omit it without compromising much. And try using fresh ginger and garlic instead of the ready-made paste, because none of these can come close to the taste of fresh ginger. You can substitute red chilli powder for cayenne pepper.

You can even add some eggs to the noodles, and feel free to add more veggies too to suit your taste. The sauce can be made 2-3 days in advance and stored in the refrigerator. This plate is on its way to grace the AWED-Chinese Cuisine event over at the Culinary Bazaar!

Ingredients

For Schezwuan Sauce
6 garlic cloves - minced
1/4 cup fresh ginger - peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 tspn hot chili oil (just warm some oil and add red pepper flakes or chopped green chillies to it and leave so for 3-4 hours)
2 tbsp dark sesame oil
1/2 tspn freshly ground black pepper
1/8 tspn ground cayenne pepper

For Noodles
1 pound Asian Hakka noodles
1 red bell pepper thinlu sliced
4 scallions - sliced diagonally (white and green parts)
1/2 cup red onion - thinly sliced
1/4 cup spring onions - just the greens
2 sp salt (or adjust to taste)
2 tbsp soy sauce

Making the Sauce
Method
Add the garlic and ginger in a food processor; Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce to make a smooth paste.

Making the Noodles
Add a splash of oil to a large pot of boiling salted water and cook the noodles as directed on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with i tbsp oil so that the noodles don't stick to one another.

Now take a wok, add 4 tbsp oil, and saute the chopped onions and bell peppers till they become soft and glazed. Add the scallions and toss well. Add salt and 5-6 tbsp soy sauce (adjust to your taste), then add the prepared schezwuan sauce and turn off the heat. Gently pour the sauce over the noodles while still hot. Garnish with some chopped spring onion greens and serve hot!

Veg Hakka Noodles (Schezwuan) are a delicious Indian-Chinese Meal cooked right at home! To compliment these noodles, try some of the recipes below:

Veg Hot and Sour Soup
Dry Gobi Manchurian
Vegetable Fried Rice
Veg Manchurian Gravy
Spicy Chilli Paneer

Spicy Vegetarian Potato Croquettes (Cutlets)

Potatoes are the most universally accepted spuds in any style or type of cooking. Come to think of it, they pair so well with most other vegetables, herbs, meat and the spices, that they would be a great addition to a large number of meals, without forgetting how they can be an entire meal themselves, even when simply baked and drizzled with salt, pepper, sour cream and chives! Potatoes hold an even higher reverence in Indian cooking, especially vegetarian recipes, and most of the kids grow up eating nothing else but potato curry (including my husband!) So when I was asked to choose a single recipe which could serve to be "An Ode to Potato", I had to choose my all-time favorite, the Vegetarian Potato Cutlets. With potatoes as the base and the serrano chillies providing the kick, these spicy croquettes combine a variety of other vegetables and can be savored with chutneys or sauces, or be used for burgers and frankies!

The croquette is basically a serving of minced meat or vegetables, encased in breadcrumbs and potatoes, flattened into disks, and then deep-fried. The croquette was originally a French invention that gained a world-wide popularity as a fast-food with the advent of burgers. In India, it is known as "cutlets" or "aloo-tikkis"

Ingredients
3 large potatoes - boiled and mashed
1 carrot - boiled
1/2 cup peas - boiled
1/2 cup beetroot - boiled and diced
1/2 cup onions chopped
3/4 cup breadcrumbs
1/2 cup fresh coriander leaves - chopped
2 serrano chillies - chopped
2 tbsp lemon juice
2 tsp garam masala
2 tsp cumin powder
1/2 tsp garlic powder
salt to taste
1/2 cup breadcrumbs or all-purpose flour - for coating

Method
Boil the potatoes, peas and carrots; Then make sure you remove all the water and just take the vegetables and mash everything with a masher or with your hand. Boil the beet root separately otherwise it colors all the remaining vegetables and turns them pink! Chop into fine pieces and add to the mixture and try mashing everything well together.

Heat a wok, add 1 tbsp oil and saute the chopped onions till soft and lightly caramelized. Now add all the spices, green chillies and the chopped coriander to this and remove from heat. Transfer this to the potato mixture and add 1/2 cup bread crumbs. Mix everything together to form a firm mixture.

Take a chunk of the filling, grease your palms, and shape the vegetable mixture into discs or cylindrical cutlets. Do not make them too thick else it won't get cooked thoroughly while frying or baking.

Now roll each cutlet into the remaining bread crumbs or maida(all-purpose flour) so that it is evenly coated. This step is crucial so that the cutlet binds properly and does not break while frying.

Take a frying pan, add 2 cups cooking oil to it, then deep fry the croquettes 2 or 3 at a time. flip them over only when the bottom side is done; turning them around a lot increases the chances that they'll break! Fry well on both sides till dark golden brown in color. Remove and allow to drip excess oil on a tissue paper.

When they cool, serve with some ketchup or green chutney, or bundle them up inside a bun to form vegetable burgers! Anyay you eat it, the cutlets are delicious! These are on their way to Dhivya's Potato Feast and Sia's Ode to Potato events!

Similar Recipes:
Spinach and Paneer Cutlets
Ragda-Patties

Asian-style Spaghetti with Garlic and Cilantro

Pasta or Noodles are the most-favored quick-fix meals in a lot of families. But the recipes we use can tend to get fairly monotonous, and we start craving for a change of taste pretty soon! A few variations would be choosing different styles of pasta, changing the sauces, and adding thai or asian spices to it. But I had tried almost all possible variations, and it was time to try something new, a fusion between the cuisines I enjoyed, a hand at pairing up some unique flavors! So I decided to combine two of my favorite dishes, the Veg Hakka noodles and the Garlic Spaghetti Pasta. I too the basic pasta, and instead of opting for tomato-basil or cream sauce, I went for the soy sauce to make these asian-style noodles. Fo the flavor, I used garlic and Cilantro, a pretty unique blend to noodles, but try it before you feel it's not a good choice! I aslo added some sweet chilli sauce for the thai influence, basic veggies and some chopped green onions. The result, a totally scintillating plate of noodles, with all the right balance of flavors, set off by the unique taste of cilantro and the fresh smell of garlic. Even the soy-sauce glazed onions and capsicums added to the inviting look! Try it, you will surely love it!:)

Ingredients
1 packet spaghetti noodles
5-6 cloves of garlic
1/2 cup of fresh cilantro, and some more for garnish
5-6 tbsp soy sauce
2 tbsp sweet chilly sauce (Maggi)
2 tbsp regular ketchup
salt and black pepper - to taste
1 cup chopped capsicum - long slices
1 cup chopped red onions - long slices
2 tbsp chopped green onions
2 tbsp crushed peanuts (optional)
2 tbsp oil

Method
Boil and cook the spaghetti in water with 1 tbsp oil as instructed on the packet.

Take a non-stick pan, add 2 tbsp oil and add the chopped garlic, onions and capsicum. When they turn caramelzed and have a glaze, add the soy sauce and salt. cover with a lid and cook for 5-7 mins on medium-low flame. Then add the Maggi sweet chilli sauce and ketchup, and throw in the crushed peanuts and the chopped cilantro. Mix well, add the chopped green onions, leaving some for garnish.

Take a serving bowl and transfer the cooked pasta/noodles into it. Add the prepared veggie sauce onto the noodles and toss a little to combine. Finally, garnish with the remaining chopped green onions and a bunch of fresh cilantro leaves, and serve hot!

Similar recipes:
Vegetarian Pad Thai
Fettucini Alfredo with Basil and Rosemary
Vegetable Lasagna with Pesto and Parmesan Cheese

Spinach Onion and Cheese Souffle

Cooking is all about flavors, aroma, tastes, and a whole lot of imagination! It's great to experiment with different ingredients and imagine how they would pair with each other, whether they compliment one another, or result in a stark contrasting taste. Sometimes these culinary concoctions can go awry, but most of the times it's fun, and results into something that leaves a tasty impression. Luckily for us, there are some things that just "click together", like chocolate and cookies, pasta and bread, my husband and me:), or in this case, spinach and cheese!! You can hardly go wrong with Spinach and Cheese, so for my first souffle recipe, I decided to go for a safer bet. I added two of my favorite ingredients, garlic and onions, threw in a pinch of nutmeg, and we had a luscious, good-looking and healthy Spinach Onion and Cheese Souffle for our dinner. People do get intimidated sometimes at the thought of making a souffle or casserole recipe, including me, but it's not that tough, and actually tastes great!

Ingredients
1 bag (16 oz) frozen chopped spinach
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup milk
4 cloves of garlic - minced
4 tbsp onion - finely chopped
salt and black pepper - to taste
1/4 tspn ground nutmeg (optional)
3 eggs - white and yolk separated
1/2 cup parmesan cheese

Method
Thaw and cook spinach in boiling water for at least 8-10 mins. Remove from water and let it drip off the water spinach in a colander; squeeze well to remove water content. Preheat oven to 350�. Grease a casserole dish (or individual ramekins)with cooking spray and keep ready. Also separate the egg whites and egg yolks.

Heat butter and garlic in a saucepan over medium low heat. When butter has melted, add flour and stir until smooth and bubbling, and it turns just a little brown. Add salt and black pepper according to your taste. Gradually add the milk, stirring constantly. When the mixture is thick and boiling, remove from heat.

Turn off heat and stir in egg yolks, onion, spinach, cheese and sprinkle the nutmeg.

Beat only the egg whites with a pinch of salt until they form soft peaks. Stir a couple of spoonfuls into the spinach mixture. This is the crucial part; beat the egg whites more to allow them to fluff up the mixture when it goes into the oven. Very gently,preferably with rubber spatula, fold in remaining whites.

Now pour the batter into prepared dishes. The souffle is going to rise a lot, so make sure you leave enough room for it to expand, especially when you are using ramekins (just fill a little over half) Bake until souffle has risen and is browned on top, about 15 to 20 minutes for individual dishes (longer time for a larger casserole dish). Use a thin skewer or toothpick to check inside for moistness. It should be a little sticky and creamy at the center, but not uncooked.

The Spinach and Cheese Souffle is best enjoyed immediately after removing from the oven. Eat it just like that, or serve with your choice of a side sauce! (pic courtesy of ajc)

Tip: You can add your choice of other veggies like broccoli or potatoes with or instead of spinach. The basic recipe remains the same. This also tastes good with a Feta or Goat cheese variation instead of Parmesan if you have a taste for the formers.

Similar Recipes:
Spinach and Ricotta Cutlets
Vegetable Timbales

Achari Paneer Tikka Wraps - Healthy and Delicious!!

If you love Paneer Tikka, you are so going to love these Achari Paneer Tikka Wraps! Even if I wasn't an Indian, there's no way someone could have kept me away from this magical ingredient called Paneer (Cottage Cheese)!! It is healthy, rich in proteins, less on trans fat, and can impart tremendous richness and flavor to any dish that it goes into. One of the easiest wasy to relish paneer is by making Paneer Tikka, that is, marinating it with spices and eating it with veggies. So I just went one step ahead and combined the paneer tikka with some chilli-garlic pickle, added veggies and cheese and wrapped them into wheat parathas to make these extremely inviting Achari (Pickled) Paneer Tikka Wraps. I was first exposed to these wraps at an Indian restaurant called Amber Bytes (which I'm going to review very soon!), and I was totally taken over by the taste. Hope you like it as much as we did!!

Ingredients
2 cups paneer (cottage cheese) - cut into small cubes
1/2 green capsicum (bell pepper)- diced finely
1/2 red capsicum - diced finely
1 cup shredded cabbage or lettuce
1/2 cup shredded cheese
2 tbsp ghee
4-6 wheat parathas (homemade or store-bought), you can even use leftover parathas

For the Achari Marinade
1 cup hung curd - to remove water content
1 tbsp green chilli pickle
1 tsp chopped garlic
1 tsp fennel seeds (saunf)
1/2 tsp mustard seeds
1/4 tsp fenugreek (methi) seeds
1/4 tsp onion seeds (kalonji) (optional)
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tbsp mustard oil
1/4 tsp sugar
salt to taste

Method
Heat the mustard oil in a small pan, then add the mustard, onion, fennel and fenugreek seeds. When they start spluttering, add the green chilli pickle. garlic, turmeric powder, salt and sugar and let it fry for 1-2 mins. Now take the hung curd in a bowl and whisk it to form a smooth paste. Add the tadka to the yogurt and blend well to form the marinade.

Take 2 tbsp ghee in another pan and roast the paneer cubes in the ghee for 2-3 mins until they turn light golden. Do not fry as that would make them hard. Remove from flame and let it cool a little. Now add the paneer to the marinade. Cover and keep aside for at least an hour.

Meanwhile, make wheat parathas or get them from the store. Heat them for a few seconds on a pan to make them soft. Now take one paratha, layer the Achari paneer marinade over it; sprinkle chopped bell peppers and shredded cabbage or lettuce, then drizzle with shredded cheese. Roll the parathas to form a wrap. Close them with a toothpick if desired so they don't open up.

Preheat oven to 250 degrees and bake the wraps for 5-7 mins, just so that the cheese melts and the wraps become hot. Serve immediately with a side of salad and ketchup or Date-Tamarind chutney (recipe here).

Tip: You can add other vegetables of your choice like onions, cucumber or tomatoes if you like. But don't add a lot of veggies; remember, the taste of Achari Paneer should be more pronounced than anything else!

These spicy Paneer Tikka Wraps are a great way to enjoy your paneer and your veggies, and with that hint of chili-garlic pickle, this recipe is a definite winner!

Related Recipes:
Paneer Butter Masala
Paneer & Ajwain Parathas
Tandoori Paneer Tikka with Mango Dressing

Vegetarian Lasagna with Noodles and Pesto

One of my first exposures to cheese and tomatoes, besides in a sandwich, was the Vegetarian Lasagna, a scrumptous, rich dish with a thick gravy and cheese flavored heavily with Italian herbs and layered with veggies and noodles. This was such a lovely way to enjoy the noodles that I instantly became a fan. So this thanksgiving, I thought I'd share with you this vegetarian main course that you and your guests would absolutely enjoy! Plus, it's so easy to tweak the basic recipe to add your choice of vegetables or meat and turn this into one of your favorites! Spiced with oregano, basil, thyme and parsely, this dish is a classic combination of noodles and veggies accentuated by the tomato sauce and cheese, and the mushrooms with Pesto take it to another level! Surely fit for a festive occasion, this Vegetarian Lasagna will definitely bring an appealing taste to your palette!

Ingredients
4 long lasagna noodles
Nonstick cooking spray
1/2 cup chopped onion
1 tspn dried oregano
1 tspn dried basil
1 tspn dried parsley
1 tspn dried thyme leaves
4 cloves garlic - minced
2 cans low-sodium tomato sauce
2 portobello mushrooms - sliced 1/4-inch thick
2 cups spinach - blanched leaves
15-20 circular eggplant slices (optional)
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup Pesto Sauce (ingredients and recipe described below)

Method

Pesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(optional). Also add 1 cup fresh parmesan cheese. Now keep adding a tbsp of pure olive oil slowly while blending the mixture. When its half crushed, add some pine nuts to it, and blend again to form a thick yet spreadable pesto paste. keep adding EVOO as required.

Lasagna
Preheat oven to 350 degrees. Cook noodles according to package directions, then drain and keep aside.

Heat 2 tbsp olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant. Add dried oregano, basil, and parsley and stir. Add the tomato puree and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place eggplant slices and the mushrooms on a sheet pan and brush with olive oil mixture. Bake until soft, about 5-8 minutes.

Line the bottom of a casserole dish with 2 cooked noodle sheets. Then arrange baked eggplant and mushroom slices. Add the blanched spinach leaves. Add a thick layer of the Pesto Sauce. Top with half of the tomato sauce and then spread the ricotta cheese over. Sprinkle with half of the mozzarella. Repeat the same layering again in that order and sprinkle all the remaining cheese on the top. Bake until the cheese is melted and brown, about 30-35 minutes. Let stand for 5 minutes before cutting into chunks and serving.

This Lasagna serves as a delicious main course for your parties and needs little preparation. Hope this recipe serves to delight many of you who are planning a Vegetarian Thanksgiving this season. For an appetizer soup, try the Roasted Pumpkin and Onion Bisque, and end your meal with the delicious Traditional Pecan Pie

Spinach and Paneer Cutlets - Bring a Zing to your table!

Cutlets, also known as "Croquettes" or "Aloo Tikkis" are a top choice for delicious snacks, coctail parties or finger-food appetizers. They are easy to make, and if you add some paneer to these to make Paneer Cutlets, you can expect some serious compliments for your cooking! Potatoes, by default are a preferred ingredient in most vegetable cutlets, but this time I chose to add something else that could give my cutlets a unique taste and texture. So I chose the next best thing in the Indian cooking glossary - Paneer, and added a bunch of peas, spinach and spices to make these delicious Vegetable Cutlets. You can serve them with any dipping sauce or enjoy these by themselves at tea-time!

Ingredients
1 cup paneer (cottage cheese) - shredded
2 cups spinach - blanched and chopped
1 big potato - boiled and mashed
1/2 cup peas - boiled and mashed
1/2 cup coriander - chopped
3 cloves of garlic - minced
1/2 cup onions - chopped finely
1/2 cup corn flour or maida
3 slices of bread - crumbled
2 tbsp garam masala
2 tsp turmeric powder
salt, lemon juice, sugar - to taste
2 tbsp green chilli-ginger paste
1 cup rava (semolina) - to roll the cutlets in before frying
Oil for frying

Method
Boil and mash the potatoes and mix the paneer, spinach, peas and all the dry masala together. Then add the crumbled bread slices, followed by corn flour, garlic, green chilli paste and mix everything together with your hand. Do not add any water; also remove the water from the blanched spinach. The dough should be hard and non-sticky so that it can be easily rolled into desired shape.

Frying - Now grease your palms with some oil, take small portion of the dough and roll into egg-shaped cutlets, or any shape you like. Heat the oil on medium flame, and when it gets hot enough to start giving out vapors, roll the tikkis into the semolina and gently dip them into the oil. Shallow fry 4-5 at a time by turning on both sides to get a golden color.

Baking - Alternately, you can also preheat oven to 350 degrees, then bake the cutlets by placing them on a baking tray lined with parchment paper. Bake for 15 mins, then flip the cutlets on the other side and bake for another 10-15 mins. Make sure to check they are cooked from inside; once done you can set the oven to broil for 5 mins to get the nice goledn hue on the top of the croquettes.

You can store these overnight or for a few hours. Do not leave the dough for a long time after making it as it the boiled veggies would give out water which could break the cutlets while frying. Do reheat them in the oven before serving. Serve piping hot with Chutneys or your favourite dipping sauces!

Related Recipes:
Vegetable Potato Cutlets
Achari Paneer-Tikka Wraps

Stuffed Tomatoes with Pesto and Cheese

Stuffed Tomatoes, filled with the goodness of veggies, paneer and pesto and oozing with some delicious mozarella cheese - does that sound inviting enough?? Its just one of those days when you are feeling lazy, and dream of being pampered and loved. A perfect day at a spa with a soothing massage, followed by a romantic evening at home where the table is all set for you with glittering candles and your loved one surprises you with a home-cooked meal, which also tastes great! Isn't that what every woman dreams about?? Well, that's sure one of my cherished dreams, and I am so lucky to say this weekend it actually turned into a reality!! Before you get tired of my rant, I'll tell you what's in store for you today. It's Stuffed Tomatoes with Pesto and Cheese, a beautiful dish that my husband cooked for me, and it's so good I'm sure you can expect to win loads of compliments (and more:)) from the person you cook it for!!

Ingredients
4 medium-sized hard tomatoes (not too soft or ripe)
2 medium potatoes - boiled and mashed
2 tbsp shredded paneer (optional)
3 large tbsp cooked peas
2 tbsp pesto sauce
2 large tbsp jalapenos or green chillies - finely chopped
salt and pepper - to taste
2 tbsp lemon juice
2 tsp chaat masala
half cup shredded white and yellow cheese
1/2 cup chopped coriander- to garnish

Method
Make the Pesto sauce as shown in the recipe link above, or get some from the store.

Cut the top head portion of the tomatoes after washing them thoroughly. Then slide a blunt knife around the periphery of each tomato and use a spoon to scoop out the semi-solid seeded part from each piece to form a cavity. Set aside.

In a bowl, mix the mashed potatoes, cooked peas, paneer, chopped jalapenos, salt, pepper, lemon juice and chaat masala to prepare the filling.

Now fill a large spoonful of potato filling in the center of each tomato, drizzle pesto sauce, and finally sprinkle shredded mixed cheese.

Pre-heat the oven at 350 degrees, then bake 4 tomatoes at a time on a dish for 10-15 mins. When done, cook on Broil for another 2 mins to form a nice glaze on the cheese.

Remove and set on a serving platter. Sprinkle more chaat masala if desired. Garnish with some more pesto sauce and chopped coriander and serve as a perfect appetizer or a side dish!! Stuffed Tomates with herbs and cheese is a great way to load up on the veggies on a lovely summer afternoon!

Related Recipes:
Stuffed Bell-Pepper(Shimla Mirch)
Stuffed Ravioli in Saffron & Cream Sauce
Stuffed Capsicum in Tomato Gravy

Hot and Spicy Dalvadas

Bhajiyas and Pakodas are favourite finger-foods for Indians, and one such variation that involves using different types of lentils instead of vegetables is called the "Dal vada". It is a flavorful and healthy combination of several dals, and what makes it more interesting is the fact that they can be easily stored for a few days. The coriander, chillies and coconut and peanuts contribute to the spice and crunch in this dish. It is extremely easy to make and can serve to be a wonderful breakfast or brunch item!!

Ingredients
1/2 cup grated coconut
3 tbsp onions - chopped (optional)
1/2 cup peanuts
1 cup moong dal
1/4th cup udad dal (optional) (You can substitute it with chana dal too)
1/2 cup uncooked rice
1 1/2 cups besan (chick-pea flour)
3 tbsp coriander - chopped
1 tbsp ginger-green chilli paste
2 tsp turmeric powder
2 tsp red chilli powder
2 tsp garam masala
2 tsp sugar
lemon juice - to taste
few sesame seeds (till)
salt - to taste

Method
Soak the peanuts in one bowl and the udad dal, rice and mung dal in another bowl - both in warm water overnight. In the morning, take the peanuts and add the grated coconut, ginger and green chilli paste and coriander to it and grind into a coarse powder. Take the soaked mung dal, udad dal and rice, remove water, add a little turmeric powder, salt and oil to it and grind it into a thin semi-liquid paste. To this add the peanut mixture and again blend everything together by pulsing for 2-3 times. Then add all the spices, sugar, chopped onions, lemon juice and salt. Now divide the mixture into small portions. Grease your hands with oil and form small flat vadas out of the mixture.

Heat oil for frying in a pan on medium-high, then slowly drop 3-4 vadas in the oil at a time and deep fry till golden brown. Remove and place on tissue paper to soak off excess oil. Serve hot with Tamarind or Green chutney!! These can also be preserved in air-tight containers for at least 5-6 days. You are bound to ask for more of these tiny-tots once you get your hands on one of them!!

Tip: Udad dal and Rice help in making the vadas softer, especially if you want to keep them for a few days, so try to use these ingredients. You can even use roasted cashews instead of peanuts.

This goes to Margot's Veggie Awareness Month event as my contribution!

Fluffy Khaman or Sev Khamani !!

Gujaratis are known for their love of food, and I'm proud to say that a lot of tasty recipes have been born in the hearts of the state of Gujarat. One such popular dish is Khaman, or Khaman Dhokla, as some people call it, though Khaman and Dhokla are really two separate entities. But hey, what's in a name, as long as your tongue is happy and your stomach is full, we don't care much about the name:) I'm sure many of you must have tried your hand at Khaman, but besides sharing my recipe, I also wanted to draw your attention to another variation of this dish that few of you might have heard of, and it is called the Sev Khamani. It is basically khaman, broken down into powder rather than the chunks you are used to seeing, topped with sev (thin indian noodles made of chick-pea flour), pomegrenate, and spices.

Ingredients
1 cup besan (Chickpea flour)
1 tbsp rava (Sooji)
1 cup water

1 tsp citric acid crystals (Indian store carries it) or use Eno Fruit salt
2 tbsp lime juice

2 tbsp warm oil

1 tbsp ginger and green chilli paste
salt - to taste
2 tbsp sugar
1/2 tsp baking soda (or soda-bicarb)

For the garnish
2 tbsp oil
2 tsp mustard seeds (rai)
a pinch of hing
2-3 green chillies - chopped finely
3 tbsp coriander - chopped
2 tbsp grated coconut (optional)
1 cup sev
1/2 cup pomegranate seeds (optional)

Method
Mix all the ingredients except the baking soda and fruit salt. Add about 3/4 cup of water. The batter should be about the consistancy of dosa batter. Add little more water if required, but not more than 1 cup.

Apply some oil to a deep, flat bottomed stainless steel vessel (like a cake pan) that fits into your pressure cooker. Pour some water into the cooker and let it boil up.

Once the water boils, add the baking soda and fruit salt (Eno/citric acid) to the batter and whip it up. You should see it froth up.

Pour it into the prepared vessel to half the height, leaving ample space for the khaman to rise up and expand. If you are going to do this in batches, add the baking soda to the divided batter each time before steaming rather than adding it to the whole mixture. This ensures that the khaman will become soft and fluffy.

Place it into the cooker and let it steam for about 10 minutes. Do not put the whistle on the cooker (just like idlis)

Now for the good part! You can even do the above process in a microwave, but khaman tends to become too dry and rubbery if you keep it out long (2-3 hrs). So this method should be used only if you want to eat it up as soon as you prepare it. Use a microwave-safe container, grease it with oil, add the baking soda to the batter and half-fill the container. Microwave for 4-5 minutes. Remove and sprinkle some water on the khaman to make it soft.

After steaming or microwaving, insert a knife or toothpick in the center and make sure it comes out clean. Let the khaman cool down and then transfer it to a plate and cut it into large squares. For the garnish, heat up some oil and add mustard seeds. After they splutter, add hing and chillies and then pour it over the prepared khaman dhokla. Top it with cilantro and grated coconut and serve hot with Green chutney.

To make Sev Khamani, break the khaman with your hand to form a "chura" or powder, then top it with all the garnish as above, followed by sev and pomegranate. This variation is a pure delight too! Try it for yourself. (img courtesy of surati farsan)

Spanish Tortilla Omelette

Its one of those lazy saturdays, and you decide to have eggs for breakfast. But you are tired of the same way you eat eggs everytime and are craving for something new. If this sounds like you, then I have a perfect solution to your dilemma. How about an omelette cake?? Ok, before you think I'm nuts, let me introduce you to the Spanish Tortilla Omelette. In Spain, a "tortilla" means a flat omelette cooked with potatoes or "Tortilla De Patatas" which is basically a fluffy, layered and filling omelette which is thick like a cake. In fact, it is so good and satisfying that lots of chefs have said it should be nominated for the Good Food-Hall of Fame (hah! as if such a thing even exists!!)But seriously, try it for yourself. Just make a large tortilla omelette, slice it into wedges and share it with your friends and family!

Ingredients
2 large potatoes - boiled
2 tbsp olive oil
1 medium onion - chopped
1/2 cup button mushrooms - sliced (optional)
1 capsicum - chopped
1 hard tomato - diced
6 large eggs
1/2 cup cheddar cheese - shredded
2 tbsp parsley - chopped
2 tbsp coriander - chopped

Method
Cut the potatoes into even sized pieces and put to boil in lightly salted water until tender. Meanwhile, heat the oil in a large frying pan, add the onion and cook for 3-4 minutes to soften. Add the mushrooms, tomatoes, capsicum and coriander and cook for 5 more mins until the mushrooms are tender. Remove from the heat.

Drain the potatoes well, then slice into smaller cubes if needed. Add the cheddar cheese and parsely and mix well. Beat the eggs, season with black pepper and salt. Then grease a round ovenproof pie dish, approx 9-10 inches in diameter. Add the vegetable mixture and level it, then pour the eggs over the mixture. Place the dish in the oven to cook for 20 minutes at 250 degrees or until the omelette is set.

Alternately, use a small fry pan, grease with non-stick spray and pour the potatoes followed by eggs on the top. Cover with a lid and cook it on medium flame just like you make an omelette. When one side is done and fluffed. flip it over and cook for another minute.

To serve, cut the omelette into wedges like a cake, garnish with chopped coriander and serve with ketchup! These mexican omelettes are a tasty way to gather the family for a sunday brunch! Serve these with some homemade mexican salsa and you are all set for a treat!

Crispy Mexican Tacos

Mexican food is famous for its crunchy taste, beans, gaucamole, sour cream and spice! So as we continue to get scattered showers here in CA, hot and crunchy Tacos are something that one enjoys eating. And though you'd find a Taco Bell at almost every nook and corner of the universe, making these tacos at home is not only easy, but the vegetarians can be sure there's no meat sauce in them as you make them in the safety of your own home. Kids would love this delicious food, and with beans, lettuce and avocado, it is also healthy upto a certian extent! And they are not at all time consuming as one stop at the supermarket can get you most of the ingredients. Its pretty much the assembling that you do at home, so you can serve dinner in a jiffy!

Ingredients
8-12 Taco shells (for the more adventurous, I have the shell recipe below)
2 cans of refried beans (same as kidney beans, and they don't have any beef in it)
1 small packet of sour cream
1/2 cup gaucamole sauce
6-7 large tomatoes - boiled
1/2 onion - chopped
1 tsp cayenne pepper (or 2 tsp red chilli powder)
salt - to taste
1 tsp garlic paste
2 cups shredded lettuce
1/2 cup tomato ketchup
1 cup shredded cheddar cheese (or mexican 4 cheese blend)
3 tbsp oil
2 tbsp Taco Seasoning Mix (available at supermarket)
chopped cilantro - for garnish

Ingredients for Taco Shell:
1/2 cup all-purpose flour
1 cup yellow corn meal
1/4 tsp. salt
1 egg
1 1/2 cup cold water
Oil for frying

Method

Making the Shell
Combine all ingredients in a bowl. Beat until smooth. The batter will be thin. Spoon a very small ladle of batter (about 3-4 tbsp) on a moderately hot ungreased griddle to make a very thin 6 inch pancake. Turn when edges begin to look dry, but not brown. Cook on the other side for half a minute and remove from the griddle. make all your shell pancakes like these and keep. On the other stove, put oil to heat in a skillet or pan. Now using 2 tongs drop each pancake in the hot oil and hold both sides up with the tongs to form a taco-shell shape. Cook on both sides for just a few seconds. Take out and drain on brown paper and allow to cool and harden

Preparing the Taco
Now take another pan, put some oil in it, then saute the onions, garlic paste and the boiled tomatoes. Add in the salt and 1 tbsp taco seasoning and also the tomato ketchup. When everything is cooked, blend it well in a grinder to form a semi-solid tomato sauce or paste.

In another skillet, put some oil and add the refried beans to it. Add 3-4 tbsp water if needed and the remaining taco seasoning mix and cook so that the beans become soft and a thick gravy is formed.

Take each taco shell. Layer it with the home-made tomato sauce at the bottom, followed by the refried beans mixture, then the shredded lettuce, gaucamole, sour cream and shredded cheese. Add more ketchup at the top if you like. Garnish with some chopped cilantro for a touch of Indian flavor. Indulge into the flavor of Mexican food!!