MELT-IN-MOUTH EGG & CHEESE PATTICE
On the occasion of #WorldEggDay here is my recipe for flavourful egg and cheese pattice. These are shallow fried discs of boiled egg and grated cheese mixed together with Béchamel sauce that has been cooked just enough to arrive at a thick paste. Owing to cheese that tends to melt during the cooking process these pattice acquire a very melt-in-mouth texture.
Here is the recipe to arrive at these delightful pattice:
PANEER LABABDAR MY WAY
So, lababdar is a kind of thick gravy laced with tomato and nut paste. However, since I had a friend over who is allergic to cashew nuts I decided to move away from the original recipe and instead use onion paste to make the gravy thick. Also, curry leaves are generally not an ingredient used in traditional lababdar recipes but I love their flavour and so have used them in my recipe. In addition, I have made the gravy slightly spicy with use if bedagi red chili powder instead of the Kashmiri chilli powder.
Do let me know if this variation from the traditional lababdar recipe works for you. Here is the recipe:
I usually have a week's stock of this easy-to-make sauce ready in my refrigerator. Rather than using tomatoes as is, grilling them brings out a more profound flavour of them in the sauce. Also, one can choose to grill the tomatoes in the oven, but the open flame serves as a faster mode.
The sauce can brought to use in different ways to prepare a lot of dishes in a short span of time. Slather it on pizza, spread it on sliced bread to make sandwiches or rotis to make wraps; douse spaghetti with it or use it as a dip with chips or simply drizzle it over a piece of grilled meat.
Here is the recipe of my multi-purpose sauce:
VEG. & CHEESE BAKED EMPANADAS
Empanadas are baked or fried delights popular in Spanish & Latin American cuisines. In an empanada, bread dough or shortcrust pastry encases a flavourful filling.
While I have always used refined flour to make my baked empanadas, the arrival of AASHIRVAAD ATTA with MULTIGRAINS in my kitchen instigated me to try my hand at using this multi-grain flour in the recipe. This flour promises the wholesome goodness of not just 1 or 2 but 6 grains - wheat, oats, maize, soya, psyllium husk & channa over the not-so-healthy option of refine flour. While the multi-grain flour lacked the elasticity of refined flour, it did impart more crispiness to my empanadas.
Ghughra is the closest desi comparison we can make to empanadas so I have used its popular filling ingredients of green peas & potatoes along with grated cheese to make the stuffing for my empanadas.
Here is my recipe to arrive at delectable emapanadas:
Ingredients belonging to the chili family are blessed with a compound called capsaicin that imparts them their pungency. When used in conjunction with dairy products like yoghurt, milk or sour cream, the effect of capsaicin is toned down leading to a pleasant experience for the palate.
Also, a great choice of dairy product to pair with the chili family is Greek-style, fruit flavored yoghurt especially that of Mango flavor from Danone India. It has a sublime sweet-tart flavor, 87%more protein than the regular yoghurts, is low on fat and devoid of any artificial colors & flavors. In addition it packs in probiotic species of bacteria that improve our gut health.
Thus, drawing inspiration from the above facts I decided to churn out a Chilled Bell Pepper & Yoghurt Soup to cool off during the approaching summer. The soup is easy, flavorful and promises to be low on calories as well:
Here is how the recipe goes:
GREEN TOMATO SOUP
I am always excited to work with seasonal produce as you do not get to work with such ingredients frequently. With the winters currently on in Mumbai, the market place is brimming with some beautiful vegetables and fruits. This season what caught my attention were the GREEN TOMATOES. These are tomatoes picked from the vines while they are still not ripe. Hence in texture as well as in flavour they are very different from the regular, ripened, red tomatoes commonly used in the Indian kitchen.
Green tomatoes are extremely tart and have a very firm peel and texture. These properties lend their usage to various curries, stir-fries, chutneys as well as salads. However, the nip in the air always prompts me to indulge in delicious soups. So, I went ahead and made a green tomato soup with a very special ingredient that further elevated their flavour.
Here is my recipe:
CHICKEN GARLIC FILLETS
When I cook for loved ones at home, I always ensure I am using best quality produce to safeguard their health and well-being.
I am particularly careful of my selection of meats and therefore when it comes to utilizing chicken, my choice of brand is Zorabian Chicken. The string of certifications this brand holds which include the ISO 22000 certification for their manufacturing plant as well the preservative-free cuts of fresh chicken that are neatly packed instil confidence in me to use their chicken for my various recipes.
So, today I am going to share my lip-smacking recipe of CHICKEN GARLIC FILLETS using the aforementioned high quality chicken :
LENTIL TOMATO SOUP
For me winters are all about simple, warm, hearty preparations and homemade, corn-starch free soups are just one of them. So, today I would like to share my recipe for a thick, lentil-tomato soup that is delicious and filling.
Here is a look at this recipe:
MALAI PANEER MASALA
One of my favorite milk products to cook with is paneer or Indian cottage cheese. Paneer is a very neutral ingredient to work with as it imbibes flavors of spices and sauces with ease. It is a versatile ingredient and you can make appetizers, curries as well as desserts with it. Today, I am bringing to you a very delicious recipe of MALAI PANEER MASALA.
So, here is a look at this recipe:
Christmas is the time to be jolly and also a time to wow your loved ones with your culinary creations. Therefore, I have chalked out this recipe with three, delicious ingredients that are bound to make your Christmas gift come across as the most chic & sophisticated one this festive season. This recipe will yield chocolates that have a bitter chocolate shell and a sweet & spicy core.
So, here is a look at this recipe:
- Regional Indian Food & Travel enthusiast