Kulcha

These days I stock up my freezer with frozen roti and paratha. Don't know when I would need to use this treasure with two kids running around! Usually, I dig into it during weekend when we have lazy start of the day and I also have plans to cook elaborated curries. But once in a while, when I am in 'Good Food Mood', I go an extra mile to make them from scratch.

Today was my first attempt to make kulcha. This soft and butter loaded delicacy from Punjab region of India goes best with Chhole.  But we like them with any North Indian Curry. They are usually stuffed with potatoes/paneer/onions. But this being my first attempt,  I decided to play safe.

Final outcome was short of my expectations,  but definitely way better than frozen ones. I replaced half quantity of plain flour with whole wheat flour and I baked them. So here is my version of healthy kulcha.

Makes 6 kulcha

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Ingredients

1 cup whole wheat flour

1 cup plain flour

2 tsp oil

1/2 tsp sugar

1/2 tsp baking powder

1/3 cup yogurt

1 tsp kalonji

1 tsp red pepper flakes

1 tbsp coriander leaves

Salt

Butter (I prefer Amul)

Procedure

1. Mix flour, salt, sugar,  baking powder,  oil and yogurt.  Knead soft dough using warm water

2. Let it rest for at least couple of hours

3. Knead again with little oil and divide into 6 equal portion

4. Gently roll it using your fingers

5. Apply kalonji, red pepper flakes and coriander leaves

6. Now roll it again using rolling pin. It should be little thicker than paratha

7. Pre heat oven at 350 F and bake kulcha till they puff up and turn into light brown color

8. Apply butter and serve hot

Grilled Italian Roll

This summer we moved to a bigger place and finally we could check off two items on our wishlist: A Patio Swing and An Outdoor Grill. We ordered them online as soon as we moved and fortunately got them delivered super quick to make the best use for this summer. 

We have owned electric grill for quite some time but hardly have hands on experience with gas grill. So after successfully trying simple recipe like burger, I was all set to cook REAL food. And what better way to kick start Memorial Day Weekend?

These rolls are combination of pizza and sandwich. They are stuffed with grilled veggies, marinara sauce, pesto sauce and cheese. Crunchy from outside and moist and juicy from inside, these rolls are perfect supper for summer night.

Makes 8 Rolls
Preparation Time: 45 Minute (including sauce)
Cooking Time: 30 Minute

Ingredients
1 medium Italian eggplant
1 large zucchini
8 pc mixed sweet peppers
1 cup chopped spinach
1 cup marinara sauce
4 tbsp basil pesto
1/2 cup Parmesan cheese
Olive oil
4 pc tomato basil tortilla
Basil leaves
Salt and pepper

Procedure
1. Cut eggplant and zucchini into 1/4 inch thick slices
2. In a large bowl, generously coat eggplant, zucchini and peppers with olive oil and season with salt and pepper
3. Grill them on medium flame as desired

4. Peel off the skin of peppers and cut all veggies in medium size chunks
5. Now take a roll, spread pesto, pile grilled veggies and spinach, add sauce and cheese

6. Grill the roll till golden marks appear
7. Garnish with sauce, cheese and fresh basil leaves

Pizza Crostini

The winter being so brutal this year; it feels good to just step out for grocery after few days of confinement at home. The other day we were enjoying such 'Family Outing' at nearby supermarket and I was browsing their bakery section. And I could not stop myself from buying fresh loaf of Italian Bread coming right out of the oven. I was not sure then what to make out of it but I knew I would be experimenting with it for Friday dinner.

These little bites are topped with pizza style toppings, pesto sauce and cheese. Though they are perfect as an appetizer, we could use them as meal as well. I use lot of veggies and omitted cheese for healthier version :).

Make 16 slices

Preparation Time: 20 Minute (Provided Pizza Sauce is ready)

Cooking Time: 20 Minute

Ingredients

Loaf of Italian Bread or Baguette

1 small onion, finely diced

2 cup of veggies, finely diced (I used mixed peppers, corn and zucchini)

1/4 tsp garlic, minced

2 tsp olive oil

1/2 tsp Italian seasoning

2-3 tbsp pizza sauce

2 tbsp basil pesto

10-12 pc olives

1/2 cup mozzarella cheese (Optional)

Butter 

Salt and pepper

Procedure

1. Heat olive oil and add garlic and onion

2. Once onions turn translucent, add veggies

3. Add salt, pepper and Italian seasoning and cook them uncovered on medium-high flame till veggies become charred

4. Turn off the heat and add pizza sauce and olive rings

5. Slice the loaf, apply butter on both sides and cook it on grill

6. Top each slice with pesto, veggie stuffing and cheese

Ricotta Cherry Parfait

Summer is just around the corner. And who does not like light, quick and easy dessert? I have prepared "Must Have Items in Summer" list. If you have them in your pantry, there are quite a few ideas of quick fix desserts. This list includes Ricotta Cheese, Condensed Milk, Cocoa Powder, Graham Crackers, Chocolate Chips, Whipped Cream, Canned/Frozen Cherries/Berries and Confectioner's Sugar. The other night I was looking at my pantry and freeze and came up with this idea; why not to create layers of ricotta cheese and fruits and then add crackers and nuts to have crunchiness? I did not have Sundae Glasses so instead I used regular bowl. If you have this slick and sexy glass, you can taste all the ingredients in every bite.

Anyway, I prepared small sample first and both of us loved it. I was not sure what to name it then. So I started looking online and found out that it was type of an American Dessert where cream/nuts/fruits/yogurt were layered and served cold. It's called parfait which is derived from French Cuisine. So here is my very own version of Ricotta Cherry Parfait.

Serves 2

Preparation Time: 10 Minute

Cooking Time: NIL

Refrigeration Time: 1 to 2 Hr

Ingredients

4 tbsp ricotta cheese

2 tsp Greek yogurt

2 tsp confectioner's sugar

15-20 pc canned cherries along with juice (Alternatively, fruit jam can also be used)

8 pc graham crackers

10-12 pc almonds, slivered

Procedure

1. Toast almonds at 300 F for about 5-7 minute, keep them aside

2. Mix cheese, yogurt and sugar, whisk thoroughly

3. Roughly chop graham crackers

4. In a glass, create layers of cheese mixture, cherry and crackers. Top it with almonds

5. Serve chilled

Palak Paneer Sandwich

When you grow up in a food-loving family it so happens that some of the dishes become more than just the food. They are like family’s signature dishes. And then when you start your own family, you also try to continue the same legacy. Though both K and I share the same passion for food, we always do not see eye to eye. But when it comes down to ‘Family-Favorite’ Dishes, we are on the same page. We both would die for this sandwich anytime. No matter how full we are, we would not be able to resist a bite of this delicacy. It is executed with same taste and consistency and consumed with same passion, ALWAYS.

Knowing my love for sandwich, my mom shared this recipe after I moved to US. Initially I was bit hesitant to try as I was not sure about the taste of raw spinach in a sandwich. But still it was worth giving a try as mom had successfully tried it and she does not top the list of adventurous cooks :). I made a few changes as per my taste. And being simple, healthy and yummylicious at the same time makes it even more special.

Makes 8 Sandwiches

Preparation Time: 30 Minute

Cooking Time: 30 Minute

Ingredients
16 slices of bread (Whole wheat is healthy, but white tastes better :) )

5 cup spinach, chopped

1 cup paneer, crumbled

1/4 cup shredded cheddar cheese (I prefer Amul)

2 tbsp green pepper, finely chopped

1 tsp green chili, finely chopped

Salt and pepper

Lemon juice

To prepare/serve sandwich,
Butter
Coriander chutney/ketchcup

Procedure
1. Mix spinach, pepper, chili, paneer and cheese in a large bowl
2. Add salt, pepper and lemon juice when ready to make sandwich 
3. Now take a slice of bread, spread butter, put the filling and cover with another slice
4. Serve hot with ketchup/chutney

Chocolate-Strawberry Cupcake (Eggless)

Tangy strawberries baked in rich chocolate and then topped with whipped cream and chocolate sauce..just one word YUMMY! Summer has started and so are my experiments with baking :). It's great that during summer we easily get fresh fruits. Just last weekend we picked strawberries and I could not wait to use them in my chocolate cake. I avoid eggs as much as possible so when I start baking sometimes I am not sure whether my cake will be soft and spongy. Usually when we bake without egg, it becomes very dense and heavy. I did a little experiment by replacing butter with canola oil and yes, eggless cake can be just perfect!

Makes 12-16 small cupcakes

Preparation Time: 10 Minute

Cooking Time: 40 Minute

Ingredients

3/4 cup plain flour, sifted

1/2 cup sugar

1/4 tsp salt

1/2 tsp baking soda

2 tbsp unsweetened cocoa

1/2 tsp vanilla extract

3 tbsp canola oil/ 3 tbsp butter

3/4 cup milk

3-4 pc strawberries, diced

To serve,

Whipped cream

Chocolate syrup
Strawberries

Procedure

1. Preheat oven at 180 C/350 F

2. In a medium bowl, mix all dry ingredients and gradually add all wet ingredients

3. Mix well using spatula or hand whisk (Do not use electric mixer)

4. Add cut strawberries and mix well

5. Pour the mixture in cupcake pan and bake until toothpick comes out clean (about 20-25 minute)

How to serve,
Option 1

Top it with whipped cream and drizzle chocolate syrup

Option 2

Glaze with milk chocolate (Sweet or Semi-sweet) and top with toasted walnuts

Fruit Salad

We both love fruits and I make sure to have at least one serving of fruits every day. But sometimes only fruits are not sufficient and you have to find a way to have them different exotic way. Then the other day when I was craving for some nice dessert, I thought to experiment with fruits.

There are several versions of Fruit Salad. It can be as simple as just mixing variety of fruits or sophisticated rich creamy version. The most popular among we Indians/Gujaratis is to boil milk with sugar and little custard, chill it and add finely cut fruits when ready to serve. It has got liquid texture and served along with main course. The one I experimented is more like American version served after main course.

I'm happy that dessert can also be nutritious :)

Serves 4

Preparation Time: 15 Minute

Cooking Time: 5 minute + refrigeration time

Ingredients

1 cup whipped cream

1/4 cup vanilla pudding

2 cup cut fruits (I used apple, banana, strawberry and red grapes)

8-10 pc almonds

1/4 cup walnuts

Procedure

1. Mix whipped cream, pudding and cut fruits

2. Toast almonds and walnuts at 300 F for 4-5 minute, roughly chop them and add to fruits mixture

3. serve chilled

This can be prepared in advance and it stays good in refrigerator for couple of days.

Kiwi Crush

Summer is almost hanging upon us and I am eagerly looking forward to cool summer drinks. Recently I bought kiwis for the first time (!) and now I am regretting why I did not try them earlier. Anyway, after tasting it I figured out that it would taste better in form of juice/mocktail than having just by itself.

Serves 2

Preparation Time: 5 Minute

Cooking Time: NIL

Ingredients

A kiwi

A ripe banana

1 tsp sugar (optional)

Procedure

1. Blend kiwi and banana together with little water. Add sugar if required

2. Fill quarter of a glass with crushed ice and pour over kiwi-banana juice

Spinach Pasta w/ Roasted Red Pepper

Pasta without marinara sauce can taste just perfect, sometimes even better! Though I had planned to use only white sauce, I wanted my pasta colorful. So I added spinach pulp to sauce to offer green base and then added roasted red pepper. I was surprised to find out how a little change can bring a big difference, I am glad that now I know one more pasta variety. I had used just regular white sauce with little cheese, but if you are not carefully watching your weight, go for alfredo sauce :)

Serves 3-4

Preparation Time: 10 Minute

Cooking Time: 40 Minute

Ingredients

3 cup pasta (I used penne)

2 cup white sauce

2 cup spinach pulp (Blend raw spinach with little water)

½ cup parmesan cheese

2-3 cloves of garlic

A large red pepper

Salt and pepper

Procedure

1. Roast red pepper in oven or on gas, take off the skin and cut it into small pieces

2. Boil pasta and keep it aside

3. Prepare white sauce, add minced garlic, ¼ cup parmesan cheese and spinach pulp

4. In a large oven safe bowl/tray, mix white sauce mixture, roasted red pepper and pasta

5. Top it with remaining ¼ cup cheese and black pepper

6. Bake it at 350 F for about 20 minute or until cheese starts bubbling

7. Serve hot with your favorite side – soup, salad, mashed potato or garlic bread

Pineapple Cheese Macaroni

This kind of macaroni and cheese became quite popular in party menus as a side dish along with Punjabi Curries and Naan. Ironically most of the places would serve it without cheese!! And mostly it would taste literally sweet. Another version also became quite popular called Pineapple Cheese Macaroni, where pineapple chunks will be added along with pasta/macaroni. This is served so frequently as a part of Punjabi menu that I am not sure whether this should be considered from Italian Cuisine!! When I made this dish for the first time I made a big blunder by using fresh pineapple. It literally tasted bitter. Ideally canned pineapple should be used and that too preserved in pineapple syrup as opposed to sugar syrup.

Serves 2

Preparation Time: 10 Minute

Cooking/Baking Time: 45 Minute

Ingredients

1 cup pasta (I prefer shell or ziti)

1 cup pineapple cubes

2 cup white sauce

¼ cup parmesan cheese

Salt and pepper

Procedure

1. Boil pasta and keep it aside

2. Prepare white sauce

3. In a baking tray make alternate layers of sauce, pasta and pineapple while sauce is still hot

4. Sprinkle cheese, salt and pepper

5. Cover the tray with aluminum foil and bake it at 350 F for about 20 minute or until sauce starts bubbling

6. Remove the foil and broil it for 5-7 minute until cheese form crispy light brown layer

Mix Vegetable cooked in Coconut Milk

HE is a big fan of Punjabi curries and I just do not like that typical taste of spices in onion and tomato gravy. So I thought to use generous quantity of fresh veggies and coconut milk to lower down the spiciness of the curry. I made this first time for guests and they loved it. You can keep the same gravy and try out different veggies.

Serves 6

Preparation Time: 30 Minute

Cooking Time: 30 Minute

Ingredients

Cut veggies,

2 cup cauliflower

1 cup beans

1 cup corn

½ cup green pepper

½ cup peas

2.5 cup thinly sliced onions

2 tsp oil

Whole garam masala (A baly leaf, 2 pc cardamom, 1” cinnamon stick, 2-3 pc clove, 8-10 whole black pepper)

1 tsp cumin seeds

½ tsp green chili paste

½ tsp ginger paste

¼ tsp turmeric powder

½ tsp kitchen king masala

1 tsp red chili powder

1 tsp dhaniya powder

½ cup coconut milk

2 cup tomato sauce

1 small can evaporated milk (5 oz)

Salt

Coriander leaves for garnishing

Note: quantity of sliced onions should be half of all veggies.

Procedure

1. Steam green beans in microwave and keep them aside

2. Heat oil in skillet, add whole garam masala, cumin seeds, sliced onions, ginger and chili paste

3. When onions turn golden brown, add kitchen king, salt, turmeric powder, red chili powder and dhaniya powder

4. Stir it for a while and add all the veggies

5. Cook them covered on low flame and preferably without adding water

6. When veggies are almost cooked, add tomato sauce, coconut milk and evaporated milk

7. Mix well and bring it to boil uncovered, stirring occasionally

8. Turn off the heat and garnish with coriander leaves

Potato in creamy spinach

Here at Indian Restaurants, we get limited varieties in Punjabi/ North Indian Curries. Sometimes, more or less they taste same due to the fact that same gravy is used as a base for several dishes. I am not very much fond of using fried onion and tomato in gravy. On experimental level, I reduce tomato/onion quantity and used spinach instead in gravy. And it worked fine!

Serves 3-4

Preparation Time: 20 Minute

Cooking Time: 30 Minute

Ingredients

4 cup chopped spinach

1 cup diced potato

¼ cup dice green pepper

Whole garam masala (a bay leaf, a cardamom, 2 pc clove, 1” cinnamon stick, 6-8 whole pepper)

1 tsp cumin seeds

1.5 cup finely chopped onion (3 medium pc)

1 tsp green chili paste

½ tsp ginger paste

½ tsp kitchen king masala

1 cup tomato sauce

½ cup evaporated milk

Pinch of sugar

Salt

Procedure

1. Heat oil in skillet. Add whole garam masala and cumin seeds

2. Add chopped onions and stir until they turn golden brown

3. Now add potato, green pepper and spinach

4. Add salt and stir well. Do not add water

5. Cook it covered on low-medium flame until potatoes are cooked and spinach starts leaving oil on the edge

6. Add kitchen king masala, tomato sauce and evaporated milk

7. Add sugar and mix well

8. Bring it to boil until it forms thick consistent gravy

9. Serve hot with naan or rice

PS: Alternatively, you can keep the same gravy and try different veggies like peas or corn.

Spinach Rice/ Palak Pulao

Long back I used spinach as a main ingredient in Pulao. That time I just wanted to use leftover spinach in some experimental way. Pulao came out good, more than taste I fell in love with lush green texture. I suddenly remembered this dish and thought to make it again. This time I searched for recipe online. I did find a few but all of them were saying to use chopped spinach. I did not find this method very appealing since chopped spinach will not change color of rice grain and also it will not be evenly distributed. Instead I decided to use spinach in a puree form. And here I am with another delicious pulao recipe.

Serves 2-4

Preparation Time: 10 Minute + soaking time

Cooking Time: 45 Minute

Ingredients

1.5 cup rice

Couple of handfuls of spinach

1 cup corn kernels

1 cup sliced onions

2 pc of clove

1” cinnamon stick

6-8 pc whole pepper

1 tsp cumin seeds

1 tsp lemon juice

1 tsp oil

¼ cup cheddar cheese (Optional)

Salt

Procedure

1. Soak rice for 1-2 hrs and cook it covered on low flame with salt and 1.5 cup of water

2. Boil the spinach, once cool down grind into a thick puree

3. Heat oil in a skillet. Add clove, cinnamon, pepper and cumin seeds

4. Add onions, when turn golden brown add spinach puree, corn, salt and lemon juice

5. Stir it for a while and turn off the heat

6. Now in a large oven safe bowl, mix rice and spinach mixture

7. Cover this bowl with aluminum foil and put it in oven for 25-25 minute at 350 F

8. Sprinkle cheese as soon as you take it out from oven and serve hot

Garlic Pickle

I have never been much fond of Pickle. I mainly like ખાટુ અથાણુ only. So whenever mom sends parcel from India, I ask her to send this pickle. As consumption is very less, I tell her to send it in a small jar only and instead send extra dry pickle masala. Whenever I really crave for pickle, I make it fresh using this masala and finish it within a week or so. Apart from traditional ingredient i.e. mango, I also use carrot, peas and ટીન્ડોળા. Being winter, I thought to experiment, to try the same masala with garlic. We tried it with Khichdi and went nicely.

Yields ½ cup

Preparation Time: 5 Minute

Cooking Time: 10 Minute

Ingredients

¼ cup garlic (10-12 cloves)

1 tbsp oil

1 tbsp lemon juice

2 tbsp pickle masala

Procedure

1. Fine chop garlic and keep it aside

2. Heat oil in a skillet on low flame

3. When heated, add garlic

4. Sauté it for about 7-8 minute without letting it burnt

5. Turn off the heat and let the garlic cool down completely

6. Now add pickle masala and lemon juice. Mix well

7. Refrigerate in air-tight glass jar and consume within 5-7 days

Moong Dal Sandwich

We both love different experiments with sandwich. The other day I wanted to have sandwich provided stuff is not based on potatoes and I also did not have spinach or cheese to try palak-paneer sandwich. So I asked mom on the phone and she suggested me this recipe. I found it worth trying and here I am!

Makes 8 Sandwiches

Preparation Time: 30 Minute + soaking and cooling time

Cooking Time: 30 Minute

Ingredients

1 cup moong dal

1 medium onion

1 tbsp ginger chili paste

¼ tsp garam masala

¼ tsp clove-cinnamon powder

½ tsp mustard seeds

½ tsp sesame seeds

¼ tsp aamchur

½ tsp oil

Salt per taste

16 slices of bread

Butter, Green Chutney and ketchup to grill/serve

Procedure

1. Soak moong dal in warm water for about 2-4 hours

2. Wash dal and cook it with little water (Do not cook in completely, grains should remain separated and little hard). Let it cool down for some time

3. Heat oil in skillet, add mustard seeds and sesame seeds

4. Add chopped onions and cook until golden brown

5. Add onions to moong dal, add remaining spices

6. Grill the sandwich using butter and green chutney

7. Serve hot

I am happy that now I know one more variety in sandwiches :)

Cheese Patties

I am back after a temporary ‘Zombie’ state. Days were quite hectic and I did not get a chance to cook and/or post something new. I had to finish ricotta cheese and I had already used them in couple of Italian dishes. I was craving for something spicy and thought to mix cheese with potato and flour and then deep fry them. These patties turned out very delicious and filling. Now I have one more option for appetizers.

Makes about 18-20 small patties

Preparation Time: 20 Minute

Cooking Time: 30 Minute

Ingredients

1 cup ricotta cheese

1 medium potato, boiled and mashed

4 tbsp gram flour **

2 tbsp corn flour **

1 tbsp chili-ginger paste

1 tsp sesame seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 tbsp sugar

1 tsp aamchur

1 tsp oil

Salt

Oil for frying

** Adjust quantity to make crispy patties

Procedure

1. In a bowl mix ricotta cheese and mashed potato

2. Dry roast besan until it turns light golden brown

3. Add besan and corn flour to cheese mixture

4. Heat in skillet, add cumin, sesame and fennel seeds and pour them over cheese mixture

5. Add remaining dry ingredients and mix well

6. Divide mixture into small balls and pat them gently to give patty like shape

7. Deep fry patties on low flame until golden brown

8. Serve hot with tamarind and green chutney

Cheesy Potato Pita Pockets

Last week I made Falafel and had left over pita bread. I had never used them other than Mediterranean dishes. First I thought to trash them, but then suddenly decided to do some experiment. I thought to stuff them with potato, cheese and other veggies and then bake them. It was not that risky considering it was Friday and I am quite good at making potato stuff ;)

Makes 4 Pitas

Preparation Time: 30 Minute

Cooking Time: 20 Minute

Ingredients

For Potato Stuff (This stuff works equally well for veg-kabab and even parathas)

2 cup boiled and mashed potatoes

¼ cup sweet corn kernel

¼ cup sweet peas

¼ cup chopped onions

1 tsp oil

¼ tsp cumin seeds

¼ tsp sesame seeds

½ tsp green chili paste

¼ tsp ginger paste

¼ tsp garam masala

¼ tsp clove-cinnamon powder

1 tsp sugar

½ tsp lemon juice

Salt per taste

To serve,

4 pc Pocket Pita Bread

¼ cup chopped carrots and green peppers

¼ cup cheddar cheese

Green Chutney

Ketchup

Procedure

1. Boil and mash potatoes, keep them aside

2. Coarsely chop corn kernels and sweet peas and finely chop onions

3. Heat oil in skillet, add cumin seeds, sesame seeds and then add all veggies

4. Stir this mixture until water is evaporated and it becomes dry

5. Turn off the heat and add them to mashed potatoes

6. Add remaining spices and mix well

7. Cut pita into half, fill with cheese, raw carrot and green pepper and potato mixture (In this order only)

8. Bake them at 350 degrees for about 6-8 minute or until cheese melts and pita becomes crispy

9. Serve hot with green chutney and ketchup

We both loved baked pita that I am thinking to use them for sandwich instead of regular bread.