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Lemon-Coriander Hummus….

Lemon-Coriander Hummus...

Hummus is a very popular dip in the Middle Eastern countries made from cooked chickpeas. This essentially needs a sesame seed paste known as Tahini. There are loads of flavoured hummus available in the market. It is a super healthy dip, made of fresh/boiled ingredients with loads of olive oil.

Lemon-Coriander Hummus......

Those of you who saw the recipe I posted yesterday would know that the Hummus recipe was coming up next. I made some homemade Tahini, as ready-made Tahini paste is hard to come by easily in India. You may find it is some exclusive stores in certain cities. Such exclusive stores which stock up of world foods is not close to the place I live, in Bangalore. Anyways it is a pretty simple recipe. One does not really need to go hunting for store-bought Tahini. It is ready in a jiffy. Check here for the – Tahini Recipe.

Ingredients for the hummus....

Now once you have Tahini ready, all you need is a can of chickpeas or you can soak a cup of chickpeas overnight & cook it till tender. The rest of the ingredients are pretty easy to find too. A small bunch of fresh coriander, juice of lemons, a few cloves of garlic, some coriander powder, extra virgin olive oil and some salt to taste… that is it.. blend them all together & your done..

Hummus is traditionally served with flatbread such as Pita or as a part of meze. It is also served as an accompaniment to falafel. You can also eat hummus with some tortilla chips & salsa, instead of the guacamole/sour cream on the side.

Lemon-Coriander Hummus...

I always used to pick flavoured hummus tubs like – Jalapeño hummus, Thai sweet chilli hummus, Red pepper hummus etc. from stores when living in the UK & eat them with crudités or with tortilla chips. You can even eat it as it is.. Both K &I love hummus as it is, it’s really really tasty & does not actually need an accompaniment with it, just dig in & I guarantee that you will lick your fingers clean..! 

Ingredients: (Serves 3)         Preparation Time: 10 mins

Ingredients for the hummus....
Chickpea’s – 1.5 cups
Note: You can pre-cooked canned chickpeas, washed & drained. Else you can also soak 3/4 cup of chickpea’s overnight, throw away the water used to soak the chickpea & cook it in fresh water till tender, drain away the water and use it for this recipe.
Coriander – 1 small bunch washed & roughly chopped, reserve some chopped leaves to garnish
Note: Let the stalks be, they add a lovely flavour
Garlic cloves – 3, peeled & roughly chopped
Tahini – 1 tbsp
Coriander powder – 1/2 tsp
Lemon juice – 2 tbsp of freshly squeezed juice
Extra virgin Olive oil – 3-4 tbsp or use as per required
Salt to taste

Method:
Throw in all the ingredients into a blender jar. Blend until smooth. If the hummus is dry, add some more olive oil. This is a pretty thick, shiny/glossy dip, very flavourful too. The Tahini adds a nutty feel & the lemon-coriander add its tangy bit & freshness…!

Garnishing:
Transfer to a serving bowl. Garnish with some olive oil & some chopped cilantro.

Serving Suggestions:
Serve it as a dip with some falafel & pita bread or with some tortilla chips or with crudités.

Lemon-Coriander Hummus...

 

 


Ambuli/Raw Mango Pachhodi or rather an instant raw mango pickle…

Ambuli Pachhodi...

All that I can remember when I eat this is secretly stashing my lunch-bag packed for school with some raw mangoes that fell from our Mango tree during the season. We had two lovely, huge Mango trees at home. “HAD” Sad but true, one very close to the gate & it fell one nasty stormy night blocking the road in front of out house & we lost electricity as it brought down the electricity pole along with it. We had to sit in darkness for almost for a couple of days till the power lines were restored. Sadly the other one had to be cut down 4-5 yrs after the first one fell because of old age.

Ambuli/Raw Mango Pachhodi or rather an instant raw mango pickle

I went to school with a bunch of other kids on an auto-rickshaw. Singing, eating & chattering all the way. Was so much of fun. We were a bunch belonging to different classes. I lived like 10 km away from school. But thoroughly enjoyed jumping into the auto rickshaw & having a ball. 🙂 Yes, coming back to my stash of raw mangoes in the lunch bag, as few of my classmates went home for lunch I would hand it over to them & ask them to mix it up with the required ingredients to prepare this or just ask them to chop it up into wedges & pack some salt & red chilli powder & pack it back to class. Afternoon sessions were then fun… the box with the raw mangoes & the masala were passed around carefully during class & we would devour all of it till we licked our fingers clean. I was allowed to eat this only once in a while as an overdose can make you sick.. Oh such fun days those were, first the secret picking from the ground since mum wouldn’t approve eating too much of it, she would let me carry some approvingly maybe once a fortnight, but then the girls in class would demand for some almost every couple of days :)).

Ambuli/Raw Mango Pachhodi...

This is something that takes me down memory lane.. such warm & fond memories :))) This is easily available in small carts in and around Mangalore & small towns around Mangalore when it is the mango season. It is a very popular snack loved by people from all age groups. Many refer to this recipe as an instant mango pickle. It tastes just like a pickle because it has all the similar flavours other than excess oil & salt.

Ingredients: (Serves 2)        Preparation Time: 5 mins
Raw Mango – Use the variety you like, I always preferred my home-grown variety but now I usually use Totapuri variety.
Tip: Use a variety that isn’t too sour. Raw mangoes which are just beginning to ripen also taste good as they add a lovely sweetness to the sour & the hot recipe.
Asafoetida – a pinch
Red chilli powder – 1/2 tsp, adjust according to you taste
Turmeric powder – a pinch
Sambar powder – 1/2 tsp
Coconut oil – 1 tsp, adds an authentic touch, if you can’t consume coconut oil then add some extra virgin olive oil
Salt to taste

Method:
You can grate or finely chop the raw mangoes. Throw away the kernel & the fibrous covering around the kernel. Throw the chopped or grated raw mango into a bowl, add all the spice powders, asafoetida, salt & oil. Give contents of the bowl a good mix. Dig in to the bowl to check & adjust the salt & spice. That is it your done.. 🙂

If you have some patience, cover the bowl & let the raw mango pieces absorb the salt & other flavours.

Serving Suggestions:
Serve as is, as a side or as a snack.

Ambuli Pachhodi...


Steamed Momos/dumplings with an aromatic Veggie filling…

Steamed Momos/dumplings with an aromatic Veggie filling…

Allison from the food blog – Spontaneous Tomato had a post on Nepali momo’s a while back. I’m a sucker for dumplings. I can eat them for breakfast, lunch, snack & dinner. Sigh no one serves dumplings for breakfast in restaurants :(. I have been on the quest to find that perfect recipe to prepare the wrappers for the momo’s at home from a while now. I have tried at least half a dozen recipes out but never could I master the art of preparing the wrappers just like how they are supposed to be. When Allison posted her recipe, I was way too tempted to try it out because her method was different from the way I have ended up making wrappers earlier. The previous recipe’s I tried always left me with thick wrappers, the wrappers themselves filled me up that I did not prefer to eat more than a couple of them.. :(.

I’m sure no one needs an introduction to this dish. If you do, then I have to say Oh My Goodness, you have clearly missed something wonderful all these years of your existence..! Really???….. what were you busy with???? Just like many other quick eats you can grab from street stalls (Pani Puri or other chat’s, sweet corn, Frankie’s, sandwiches etc.), you find small stalls for steamed momo’s in the streets of most popular cities in India. They serve yummy dumplings too. But indulge only if your tummy works well with street food.

It has been in the back of my mind. I even promised Allison that I would give her recipe a try. She has a lovely blog with truckloads of recipe’s. She made a wonderful tomato based dip for her recipe. I opted to create a soy-based sauce for my dumplings. I halved her recipe & made some changes to suit my taste buds. You can check her recipe out at  her blog – recipe link.  I can’t thank her enough for helping me find my prefect dumpling wrapper making method. 🙂 

You will see more pics for this recipe post the next time I make them. For now you have to do with pics clicked via my phone. I just have a couple of pics.

Don’t the dumplings look so glossy & lovely?? Rather, they look perfect don’t they :D. So inviting & they give you a perfect sneak peek into their contents??? You will say so too and never look at ordering a plate of momo’s or dumplings the next time you visit your fav haunt for them & begin trying out other starter options :D. I’ll give myself a pat on my shoulder since I finally mastered it.. :D. The gloss is not from oil.. it just comes out naturally.. Again another shocker.. isn’t it?? these are oil free too.. ! The only draw-back is that they are made of All purpose flour or maida. Oh well.. you can’t have such yummy tasting food without there being a single flaw in it can you…?? Wish wheat could have been a more accommodating flour.. Let us start with our stairway to Heaven.. 😉

Ingredients for the wrappers : (Makes 25 – 30) Preparation Time: 60 mins (Excludes time for the dough resting)
All purpose flour/Maida – 1 + 1 cup,
Hot steaming water – 3/4 cup
Salt – 1/4 tsp

Method:
Take a heat proof mixing bowl. Add 1 cup of the flour to the bowl. Add 1/4 salt & whisk to mix the salt & flour well. Make a well in between & add the hot water. Using a spatula, mix the water & the flour together.

Note: Remember the water is hot, do not add your hand in.

Once the dough gets lumpy add the other cup of flour. Continue mixing with the spatula. Try to handle the dough with your hand once it has cooled down & it is warm enough to be handled by hand.

Lightly flour your counter & transfer the dough over the floured surface. Knead your dough to a smooth ball. Say, takes about 4-5 minutes. Add flour little by little if required.

Let the dough rest in a clean bowl, cover the bowl with a wet cloth to prevent the dough from drying up. Let the dough rest for at least an hour.

After an hour, make small marble or gooseberry sized balls out of the dough. Lightly flour your counter & roll the small balls into round shaped flat breads. Roll it as thin as possible.

Now fill the centre with your favourite kind of stuffing with minced meat, veggies or a mix of both. I used a veggie mix. Continue reading for my mix-veg filling.

Mix-Veggie filling for Momo’s/Dumplings:
Ingredients: (Fills 25-30 dumplings) Time: 10-15 mins
Cabbage leaves – 4-5 medium-sized leaves
Shallots – 15, peeled Note: Use a medium-sized red onion if you do not have shallots, roughly chop it into cubes.
Garlic – 5 cloves
Ginger – 1 inch piece
Tip: Please do not use store-bought Ginger-Garlic paste as a substitute for fresh ginger & garlic for this recipe. You might as well give up trying this recipe out if you only have store-bought paste with you.
Coriander leaves – 5-6 fresh sprigs, with stalk
Spring onions – 2 whole with the with the greens, peel the onion bulb & roughly chop them
Carrot – 1 medium-sized, peeled & cut into cubes
Green Chilli’s – 2 medium-sized, stalk removed
Mushrooms (optional) – 5-6, washed & drained. I skipped using mushrooms as I did not have any.
Grated Cheddar Cheese (optional) – If you love your dumplings with cheese, go ahead, mix about a cup of grated cheese to your veggie-mix
Salt to taste

For the meat variant: If you wish to add some meat, then leave out the carrot, mushrooms out of the veggie mix & add some pre-cooked mince of your favourite meat to the rest of the ingredients once they are chopped in a food processor.

Method:
Throw all these ingredients mentioned, other than the salt into a food processor & finely chop this ingredients together. Transfer the chopped ingredients into a bowl, season with salt. Check if you want to add a wee bit crushed black pepper.

Note: Do not add salt if you don’t plan to begin making the dumplings right away. The salt releases the water from the veggies & will make it soggy. So, add salt just about 5 minutes before you begin rolling the dough to make small circular dics.

I was not planning to post this recipe this soon on the blog, so I did not click pictures of the making. 😦 I ended up posting some pics clicked via my phone on Instagram & FaceBook & I had requests to post the recipe. So bear with me till I make this dish again for more detailed pics.

Let us continue with adding the filling to the rolled flour discs. Place a 2 tsp or lesser amount of the prepared filling in the centre of the disc. (The quantity of the filling used depends on how big/small a disc you have rolled). Now slowly bring together the edges together just like a money bag or in other traditional momo/dumpling shapes like I have.

Yes, no oil at all. Isn’t that just brilliant. So you can indulge, it is really ok if you gobble up some all-purpose flour covered steamed vegetable goodness.

I used a traditional dumpling steamer. So I did not need to oil it. If you are using a stainless steel steamer, you may need to grease it before you place your momo/dumplings in it to cook.

Being about a litre of water to a boil, simmer & place you steamer or top. Make sure that your steamer does not touch the water. So choose your vessel carefully. Similar to any double boiling method you have used.

Steaming momo's...

Prepare just about 4-5 dumplings per batch (Unless you have a steamer that is used to feed giants.. I’m kidding I’m sure you won’t own a steamer enough to feed 4 people at the same time unless you run a restaurant. :D). Never crowd the steamer. We need to let the steam circulate well to help cook the dumplings. Steam each batch for about 8-10 minutes or till the dumplings come off the base of the steamer easily (Use a silicone spatula to turn to check if they are done), usually the top turns translucent letting you see whats filled when they are ready. Again only if you have rolled the discs real thin will the wrapper turn translucent when ready.

Note: 1. Don’t use your hand to pick the dumplings out if the steamer is still on the vessel producing the steam, you may burn yourself. 2. Also keep checking on the water & re-filling it, if all the water evaporates, then the vessel will start imparting a burnt flavour to the momo’s.

Repeat the same process to prepare & steam more dumplings.

Serving Suggestions:
Serve hot with your favourite dip.

Steamed Momos/dumplings with an aromatic Veggie filling…

A friend introduced me to eating my dumplings with soy sauce. I loved that variant so much that I wanted to create a lovely soy based dip to accompany my dumplings. Click the link for my soy-based dip recipe.

If you like this recipe, then you may also like – Chicken Frankie RollAloo Tikki Chole Chaat…Chole Chaat…Egg Pakodi ChaatGreek Souvlaki wrap with salad & tzatziki etc.

 


Phova Chutney with Muga Daali Usli….. Classic GSB breakfast dish

Phova Chutney with Muga Daali Usli...

This a classic breakfast dish of the GSB’s or Konkana’s. It is a very simple & delicious breakfast dish. Once you have a look at the ingredients you will agree that the days when you don’t have a breakfast idea, you can give this a try as you would have all these in your pantry for sure.

Phova Chutney with Muga Daali Usli...

Mum in town, I love these simple breakfasts she puts together. K & I are usually the paratha or omelette, corn flakes or muesli asked her to make this for breakfast today. You can prepare the phova chutney in another way, using slightly different ingredients, without the onion & sambhar powder. That recipe will be up soon as well.

Poha/beaten rice is called Phova in konkani. I really don’t know how & why the name usli is used. Asked mum.. she just shrugged, she said “From all the dishes that come to my mind when I think of the word usli, all I gather is something tossed with a tempering of mustard seeds, green chilli’s and curry leaves, then garnished with grated coconut, again ask someone else to confirm” she said. Till I find someone to give me the history behind the name, let us stick to this one.

I had put up a status the Keli Paan Facebook page, asking fans for new recipe’s they look forward to see on the blog. Anu Mehta Kapoor asked for new healthy breakfast ideas & since mum made this, it seemed perfect for her request. I hope you enjoy this recipe Anu. 🙂

Phova Chutney with Muga Daali Usli...

Ingredients: (Serves 2-3)        Preparation Time: 20 mins
Thick/ Thin beaten rice or Poha – 1.5 cups, I used thick poha
Coconut – 1/2 of a medium-sized coconut grated, keep 2 tbsp aside for the dal
Mung dal – 1 cup, washed & drained
Onion – 1 small-sized, finely chopped
Mustard – 1/2 tsp + 1/2 tsp
Sambhar powder – 1- 1.5 tbsp
Sugar – 1.5 – 2 tbsp or you can use powdered jaggery
Green chilli’s – 4, slit
Ginger – 1 inch piece, finely chopped
Curry leaves – 2 sprigs or about 12 leaves
Oil – 1+1.5 tbsp
Salt to taste

Method:
Muga daali usli:
Heat 1 tbsp oil in a kadai, maintain heat at medium. When the oil heats up add the mustard seeds, let it sizzle. Now add about 5-6, curry leaves & green chilli’s along with the chopped ginger; sauté them for a couple of minutes. Add 2 cups water, salt to taste. Once the water begins to bubble, add the washed mung dal, close the kadai with a lid, simmer & cook. Once the dal cooks and all the water has evaporated, check the seasoning & adjust. Garnish with 2 tbsp of grated coconut.

Phova Chutney:
Meanwhile, when then dal is getting ready, in a large bowl, mix together the grated coconut, chopped onion, sugar, sambhar powder along with some salt to taste. Once the onion begins to sweat a little add the poha little by little & mix well. In a tempering vessel heat up 1.5 tbsp of oil, once hot add 1/2 tsp of mustard seeds & let it sizzle. Turn the heat off, add the curry leaves & mix. Transfer this tempering over the poha.

Serving Suggestions:
Serve the poha with a portion of the mung dal on the side. Mix the dal with the poha & enjoy.

Phova Chutney with Muga Daali Usli...


Goan Chorizo/Pork Sausage Chilly….

Goan Chorizo/Pork Sausage Chilly

Hiya… Happy New Year to all.. !! Hope all of you have had a lovely time with family & friends this holiday season.. I’m guilty for not showing my presence around from a while now.. Back in Bangalore now. I have been getting lazy & feeling lethargic, taking a break from cooking while I was in Mangalore, at my mum’s place & feasting on home food & the other favourites from the eateries around. Spent a few days at my aunt’s place in Calicut, got pampered by her as well.. ;). Had a rendezvous in Goa for a couple of days.. all we did was drink, eat & laze on the beach… Bliss.. I had to carry back some Goan Chorizo or Pork sausages. The owner of place we stayed in was kind enough to sell us some homemade chorizo from the stash he picks up for himself.

Goan Chorizo/Pork Sausage Chilly...Goan Chorizo/Pork Sausage Chilly...

All those who love the Mexican style Chorizo will love these. A very tasty recipe this is. Hardly requires any effort & time from you; just add the staple chopped veggies used in most dish, along with some water to the crushed chorizo & you end up with a some hot, spicy, finger-licking accompaniment to go with some warm bread/pao/pav. The only effort required is to find some of these sausages in your city ;). I have found them in stores in Mangalore & friends tell me that it is available in Mumbai as well. Next time you visit Goa, don’t forget to pick some of these sausages on your way back. 🙂

Ingredients: (Serves 3)       Preparation Time: 30-40 mins

Goan Chorizo & other ingredients..
Goan Chorizo – 1 link, approximately 250 gms, shell removed & the meat broken/crushed into bits.
Onion – 1 large, chopped
Tomato – 1 large, chopped
Green chilli’s – 3, finely chopped
Potatoes – 1 medium-sized, cubed
Water – 250 ml
Salt to taste

Method:
To a deep bottom pan, add all the ingredients.

Throw in all the ingredients together...

Toss the ingredients around for a couple of minutes till they all warm up. Next add the glass of water, throw in a pinch of salt.

Add water & a pinch of salt....

Just a pinch since the sausages already have salt content. Simmer when the water begins to bubble; let the meat & potatoes cook. Should take you approximately 30 mins. You will see some oil separate out of the fat when all the water evaporates & leave you a shiny dish.

Goan Chorizo/Pork Sausage Chilly ready..

Note: If the meat & the potatoes are not cooked & the water has already evaporated, then add some more water.

Tip: If you want the meat potatoes fried a little, cook on high for a couple of minutes, once the water evaporates & the meat & potatoes are cooked. Else if you like some gravy with your chorizo add some extra water when cooking. 

The smoky aroma that builds up around your home is sure to pull in some neighbours.. ! A yummy one pot dish for sure… !!!

Best relished:
Serve hot with some warm bread/pao/pav. Such an awesome, quick recipe, sure to blow your senses away..!!

Goan Chorizo/Pork Sausage Chilly...

If you like this recipe, then you may also like – Dukra Maas – as they call it in Mangalore; the best Pork curry ever!!!Sweet & Sour Pork….Pork ChukkaBlanketed Frankfurters…Greek Souvlaki wrap with salad & tzatziki etc.


Breadata Upkari – a Breadda upkari with a twist of mashed potato

Breadtata Upkari - a Breadda upkari with a twist of mashed potato

As kids when mum ran out of ideas or when we were bored with the conventional South Indian breakfast ideas, mum would ask my lil bro or me to walk up to the corner shop & get a loaf of bread. You may think it’s for a bread butter/jam breakfast or bread omelette breakfast.. Naa.. It was for yummy breadda upkari (Upkari is stir fry in Konkani).

Those who have been following my blog for a while now will know that I have the Breadda Upkari recipe already on KeliPaan. This is different version, with a twist & a few different ingredients. Was the first time I ever tasted this. Loved it & I knew this has to go up on the blog.

Breadtata Upkari - a Breadda upkari with a twist of mashed potato

My dad wants his breakfast ready at the breakfast table by 7.15 am. So mum, usually prepares the necessary batter/keeps the necessary ingredients required to fix up breakfast, ready at night before she sleeps. As usual, I was loitering around in the kitchen after dinner helping mum with the kitchen chores before she got down to watching some of her soaps on TV. She was cutting bread pieces into the breadbox as she usually does for breadda upkari & I heard the cooker whistle away. I asked her what was whistling away in the cooker & she was like “potatoes”.. I gave her that surprised look.. “Potatoes??” because breadda upkari did not need potatoes.. & she goes on to say that this one is a different kind of breadda upkari..So, I got really excited.. asked her to wake me up early & told her that I’ll make it under her supervision.. :))

This one is as tasty as the usual breadda upkari that mum makes. You ought to try it.. the mint/pudina gives this dish with a very inviting aroma. I must actually thank my Aunt who passed on this idea to my mum.. Do not laugh at the name of this dish..! I came up with the name since it’s a mix of bread & batata (potatoes).. :))

Breadtata Upkari - a Breadda upkari with a twist of mashed potato

Tip:Using bread which is a couple of days old is the best way to make breadda upkari. If the bread is too soft & fresh it will absorb all the oil/ghee quickly, which you don’t want.

Ingredients:(Serves 2-3)          Preparation Time – 20 mins
Bread loaf – 1
Potato – 1 large, boiled & peeled & cubed
Onion – 1 medium-sized, finely chopped
Urad dal/ Split Bengal gram – 1 tsp
Sambhar powder – 1.5- 2 tsp
Mint leaves – 8-10 leaves, finely chopped
Coriander leaves – 2-3 sprigs, finely chopped
Ghee/clarified butter – 2 tbsp
Curry leaves (Optional) – 1 sprig
Cooking oil – 1 tbsp
Salt to taste

Some of the ingredients..

Method:
Marinate the cooked, cubed potatoes with the sambhar powder & salt & keep it aside. Cut bread slices into 1.5 inch square pieces. Keep aside.

Heat oil & ghee in a deep bottom fry pan. Maintain heat at medium. Throw in the urad dal when the oil & ghee mixture heats up. Fry the dal till golden brown.
Note: If you plan to use curry leaves add them now.

Next throw in the chopped onions & add some salt. Once the onions begin to turn translucent, add the marinated potatoes. Fry till the raw flavours of the sambhar powder fade away.

Fry the potatoes till the raw flavours of Sambhar powder fade away..

Next add the cubed bread pieces & fry till the bread pieces absorb the flavors & warm up. Taste & adjust the salt.

Garnishing:
Garnish with the chopped coriander & mint leaves

Serving Suggestions:
Serve hot. I’m sure this will be a hit with people of all ages, provided they like bread.. 🙂

Breadtata Upkari - a Breadda upkari with a twist of mashed potato


Cheesy Red Onion & Pimento Olive Focaccia…

Cheesy Red Onion & Pimento Olive Focaccia...

Sorry for playing the disappearing act too often. I’m still scouting around for my ingredients & equipment. I just managed to select the oven I wanted & guess what??!?? its out of stock.. 😦 So while I wait for everything to fall into place I’m catching up with friends & family. Another couple of days & i’m heading to Mangalore,,!! After about 2 yrs.. & yes I’m damn excited.. being home.. lazing around, going out with mum, the food & all my favourite people around.. :))

Cheesy Red Onion & Pimento Olive Focaccia...

Again this is another recipe I managed photographing between all the packing & moving back to India..

Ingredients: (Serves 6-8)      Preparation Time: 120 mins
Strong white Bread flour – 350 gms
Garlic – 2 cloves, minced
Active dry yeast – 1 sachet
Honey – 1/2 tsp
Black pepper – 1/4 tsp freshly ground,
Warm water – 250 ml
Plain Olive oil – 3 tbsp + extra for greasing
Red onion – 1 small, diced
Pimento Olives – 8-10, each cut into 4 discs
Mature Cheddar Cheese – 3-4 tbsp grated
Parsley – 1 tsp freshly chopped
Salt – 1 tsp

Some of the ingredients..

Tip: You could mix up the olives, parsley & onions with some salt in a bowl & let the flavours mix. 

Method:
In a saucepan, mix the olive oil, black pepper & minced garlic. Heat the oil mixture over low heat for 6-8 minutes, stirring occasionally. Make sure the garlic does not change colour. Turn off the heat & let the mixture cool. The best part about this focaccia is you infuse olive oil with the flavours you want & you do not need to hunt stores for infused olive oil.

Now in a large bowl, mix the yeast with the honey & water. Stir a couple of times & let it rest for about 5 minutes. Add about 140 gms of flour & the cooled olive oil mixture. Mix about 5-6 times, till the flour is moistened. Let this sit for about 5 minutes. Now add rest of the flour & salt. Mix till the dough comes together. Now knead the dough till its smooth. Oil the bowl & place the dough in the bowl & cover with a warm damp cloth & let the yeast work on the dough for around an hour. Place the dough in a warm area so that this helps it rise better.

Let the dough rise..

Pre-heat your oven to 230 degrees C or 450 degrees F. Use some olive oil to grease a 9 by 13 inch rimmed baking sheet. I used a slightly larger sheet hence my focaccia is a little flatter than usual.

When an hour is up & the dough has risen well, knead it again a couple of times, then transfer it to the greased baking sheet & flatten it out using your hands. Else use a rolling pin. Let it be for another 20 mins so that the dough rises again. Spread a tsp of olive oil over the top using a pastry brush. Press down the strands of red onion evenly on top of the dough. Add the olive discs between the onions.

Arrange the veggies around..

Doesn’t this look colourful??? I couldn’t help but pop in some olives when slicing them.. 🙂 & the bread is so spongy it was springing back as I was placing the veggies around.. 

Sprinkle the chopped parsley around & then finally spread the grated cheese around evenly.

Sprinkle the cheese around..

I just love how this looks even before its out of the oven.. 🙂

Now bake for 15 – 20 minutes in the centre of the oven or until the top is golden brown.

Since I used a larger pan the dough was spread a little flatter, hence my focaccia was ready in 15 minutes.

The aroma is just brilliant. Makes you all warm & you crave for some creamy soup/pasta to go with it. Once done, let it cool on a cooling rack.

Serving Suggestions:
Cut into pieces of the desired size & serve warm. They are yummy as is or they go really well with some Pasta or soup or just as is with some wine.

Cheesy Red Onion & Pimento Olive Focaccia...

Note: The bread tastes best when warm & out of the oven. If you plan to save some for later, then it lasts for a couple of days in the refrigerator.

If you like this recipe, then you may also like –


Veg fried rice with Sriracha sauce….

Veg fried rice with Sriracha sauce...

Guys KPCC-5 is on..! A fellow blogger friend Sonal won KPCC-4. Check out KPCC Journal for the details on how to sign up for the Keli Paan challenge.. 🙂 It sure is a fun way to learn a new recipe & show off your food photography & creative skills….!!

Those who have been following my blog, know by now my love for Oriental, Mushrooms & Rice dishes..!! Also my blog is so much about K (my husband) & his lunch-box. Those who are new, don’t be alarmed, most of the dishes are super-quick & easy..! Been a bit busy with all the packing. No, I’m not moving houses this time… this time around I’m moving back to India.. 🙂 There are mixed feelings.. I’m sure most of you have gone through this..! I do want to go back.. but at times I think here was fun too..! Now my adventures will be in & around Bangalore.. 🙂 I may not be able to post as many recipes as I would like to in the month of November… There is so much to do once I’m back… Catching up with Family, friends relatives… 🙂 all the food I missed… !! I have already passed on a big list of dishes I want to dig into, to my mum.. !!! 🙂

Mushroom fried rice with Sriracha sauce...

Moving on to this recipe.. Fried rice is my favourite thing to do when I have some leftover rice. I have posted loads of fried rice recipes. Here is another one with some different flavours. Another quick meal option when you’re bored to eat plain rice or rather when you run out of curry to finish a bowl of leftover rice. I never run out of different fried rice recipe’s.

Veg fried rice with Sriracha sauce...

K being a roti/Indian bread lover, likes a few flavoured rice dishes & I really thank God for that. 🙂 Because an Indian house always has a bowl of rice left over & its quick to fix a bowl of fried rice. So here is a perfectly spiced fried rice for you. And as I had mentioned a few posts back, there would be some recipe’s with Sriracha sauce.. 😉

Note: Use vegetables of you choice if you don’t like the one’s I have used..

Tip: If you like it hot..!! Go overboard if you wish to by adding another teaspoon or more of the Sriracha sauce.. 🙂

Ingredients: (Serves 1)         Preparation Time: 10 mins
Cooked rice – 1.5 cups or a bowl. Tip: Leftover rice is the best
Closed cup Mushrooms – 3-4, medium-sized, chopped
French Beans – 7-8, tender beans, chopped
Garlic – 2 medium-sized cloves, finely chopped
Ginger – 1/2 an inch piece, finely chopped
Thai Basil – 1/4 tsp, dried
Vinegar – 1 tsp,
Light Soy sauce – 1 tsp
Sriracha sauce – 2 tsp
Spring onions (Garnishing) – 1 sprig, chopped
Cooking oil – 1 tbsp
Salt to taste
Method:
If the leftover rice is sticking up together, gently separate it using a wooden/silicone spatula. Keep the loosened up rice at the side.

Note: If you plan to use freshly cooked rice, then lay the rice to dry out in a tray or a large plate. Fresh rice tends to get smashed up in fried rice & then they form lumps.

Heat oil in a wok/ deep bottom fry pan. Once the oil heats up, reduce heat to medium-high. Add the chopped ginger, garlic & Thai Basil & sauté. Do not let the garlic change colour. Next add the vinegar, soy sauce & the sriracha sauce. Mix well. Throw in, a pinch of salt. Now add beans & stir fry it for a minute or two. Now add the chopped mushrooms & mix. Once the mushrooms start to soften up add the cooked rice & stir fry it till the rice heats up & a lovely brown colour appears on the rice.

Note: Here the mushrooms & the soy sauce are responsible for the colour. Don’t be worried of your rice does not have the same colour as the pictures..

Check & adjust the seasoning. Turn off the heat once done.

Garnishing:
Garnish with the chopped spring onions.

Veg fried rice with Sriracha sauce...

What do you love in your fried rice?? What are your favourite veggies?? I had prepared some Egg fried rice with Sweetcorn.. wow.. that was history before I could click..!  But I promise to post that recipe when I get down to preparing that again.. 🙂

Serving Suggestions:
Serve as is or with your favourite Thai/Oriental curry/side-dish like – Sweet & Sour Pork….Chicken & mushroom in Hoisen sauce…Sweet n Spicy Spinach Chicken – Chinese styleMango Tango Capsicum Noodles etc.

Veg fried rice with Sriracha sauce...

Note: For a twist, add a spoon of freshly squeezed lemon juice & mix before you serve.

If you like this recipe, then you may also like – Lemon thyme flavoured Chilli fried rice….Red Pepper & Celery Fried rice….Burnt Garlic Chilli Fried Rice with Chicken etc.

 For those celebrating Dilwai.. how are the preparations coming along? What are the special treats cooking in your kitchen?? I know the festival season always adds so many calories..! I promise to post some healthy recipe’s.. to help you cut down calories on your main meals, so that you can afford to indulge on the sweets 🙂 .


Cauliflower, Broccoli & Red onion Flan..

Cauliflower, Broccoli & Red onion Flan..

Back in Bangalore.. during the early 2000’s there was a bakery chain called “Sweet Chariot”,that was where I had tasted quiche’s for the first time. Since I’m a savoury food freak.. I loved it.. the cheese, the pepper & baked veggies with the crispy base.. bliss for sure.. !!! By saying “there was” I don’t mean to say the chain is closed, still exists for sure.. but now there are so many options when it comes to food in Bangalore.. Bangalore is so Cosmo when it comes to food and beer.. You will be truly amazed at the variety now. Since I landed here in Glasgow, about 1 year 8 months.. my friends keep talking about their new favourite haunts & the yummy food that’s been making these new places a big hit..!!

Cauliflower, Broccoli & Red onion Flan..

While I was thinking about being back in Bangalore & the places that I missed eating, I remembered my fav quiche place.. & from then on I have been looking to buy a nice flan tin.. so over the last weekend when I went out, I bought myself a tin to bake a flan.. 🙂

This is a super easy & tasty recipe. Its from a treasured book of mine from M&S. The book it filled with easy peasy pies, tarts & flans.. This flan has wonderful flavours.. & its so cheesy that it will surely be a heavenly trip for your taste buds..!

Cauliflower, Broccoli & Red onion Flan..

If your lazy to prepare the pastry at home, go ahead & use a store-bought shortcrust pastry.. 🙂 as easy to please your friends/guests for a sudden party at home.. 🙂

Ingredients: (Serves 4)       Preparation Time: 1 hr 20 mins (Excludes time to chill the pastry)
For the pastry:
Plain flour – 175g + extra for dusting
Cayenne Pepper powder – 1/2 tsp
Butter – 85 gms
Iced water – 2 tbsp
Salt – a pinch

For the Filling:
Cauliflower florets – 100g
Broccoli florets – 100g
Red onion – 1 medium-sized, cut into 8-10 wedges
Butter – 2 tbsp
Plain four – 1 tbsp
Vegetable stock – 6 tbsp
Milk – 125ml
Cheddar Cheese – 85g, grated
Black pepper – 1/2 tsp, freshly ground
Cayenne Pepper powder – 1/4 tsp to garnish
Salt to taste

Method:
To prepare the Pastry:
Sift the flour into a bowl & add salt to the bowl. Add the cayenne pepper powder & mix. (Optional, you can add a tsp of dried thyme if you wish to). Add the butter & cut into the flour, rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the water & mix to a smooth dough. Add more water, only if necessary. Shape into a ball & chill for 30 mins in the refrigerator. Since I have a square flan tin I chilled it in a rectangular shape.

The pastry, chilled & ready to be rolled..

Preheat your oven to 190 degrees. Roll out the pastry on a lightly floured surface. Line a 18cm, 7 inch loose-based flan/tart tin with some grease-proof paper. Now place the rolled pastry on the grease-proof paper & gently press against the sides. Cut off any extra pastry using the sharp sides of the flan tin. Place in the oven & bake for 20 mins.

Transfer the rolled pastry sheet to the tin lined with greaseproof paper..

While the pastry is getting baked, you can work on preparing the filling.

The veggies...

Fill a large saucepan with about a litre of lightly salted water. When the water comes to a boil, throw in the washed cauliflower,broccoli florets & onion.Lower heat & let the veggies cook till tender, about 8-10 mins. Drain & reserve the stock.

Keep an eye on the pastry & take it out when 20 minutes are up. Let it cool.

Note: The pastry may tend to move away from the edges of the tin, that is fine. Do not get worried about it.

For the sauce:
Melt butter in a saucepan, add the flour, mix well. Keep stirring for a minute so that no lumps are formed. Turn off the heat & stir in the milk & stock. Turn the heat back on & bring to a boil, remember to stir constantly. Now add 55g of grated cheddar. Mix, turn off the heat once the cheese melts. Season with salt & crushed black pepper.

The sauce..

Note: Do not prepare the sauce well in advance, it tends to thicken as time passes by. Prepare it only when the tin with the pastry is about 10 minutes into the baking in the oven.

Now spoon the veggies evenly on to the pastry. Pour over the prepared sauce & sprinkle the rest of the grated cheese over the top & bake for 30 minutes or until the top is golden brown.

Hmmm… after all the wait… was it worth it?? Yes, of course it was.. 🙂 Look at the colours.. 🙂 truly enticing for sure….  The pastry is so fresh & melts in your mouth.. 🙂

Tip: The one’s who want to add some meat can go ahead & add some ham if you wish to. Add it with the veggies before pouring the sauce.

Just out of the oven....

Garnishing:
Garnish with the cayenne pepper.

Garnish with Cayenne pepper powder before you serve..

Serving Suggestions:
Slice & serve immediately.. I prepared this the day before.. typing out this recipe is making me crave for it again…!! Food blogging is a tough job I must say..!! First you end up eating all that you make, then you crave for more if it’s already history when you type the recipe out…

Cauliflower, Broccoli & Red onion Flan..

Lesson learnt – always type the recipe the day you make it.. that way you can avoid these uncontrollable cravings..!!

Any leftovers can be couriered to me ! You can wrap them up in an airtight container & warm it up in the microwave oven for a minute before you serve. Lasts for 2-3 days. I wish it did in my case.. 😦 sadly it vanished with an hour…! 

If you like this recipe, then you may also like – Egg Puffs – A South Indian, Savoury Bakery treatOlive & Basil breadRosemary, Lemon thyme Focaccia.. etc.


Indian spiced scrambled eggs/Anda burji…

Indian spiced scrambled eggs/Anda burji...

I don’t know why I missed posting such a simple & tasty recipe. Its a wonderful snack/breakfast/filler/side dish/starter. Yes, its put a versatile tag on this one.

Indian spiced scrambled eggs/Anda burji...

This serves as a wonderful spiced up breakfast with some bread by the side. If you on an outing or a picnic & want to carry some dry lunch/snack, use this as a filler in your chapati’s or wraps, pack it in your lunchbox for work or you need a quick starter & all you have in your pantry are a carton of eggs, perfect for this recipe 🙂 Get your bottle of chilled beer out of the fridge & drink away with these scrambled eggs to keep you munching on the side.

My mum makes scrambled eggs in a different way, no matter how many times I try, I have not attained the same taste. I can’t complain as I never really checked/watched her prepare them. I still remember when my kid brother came over to give me company as I was home alone & he asked me to prepare Anda burji for dinner along with some dal & rice; I ended up disappointing him as I could not fix them the way mum does.. 😦 Its his favourite egg dish. When we were kids, there was a point when he asked mum to make this everyday for lunch during summer vacations. The garam masala powder you use also can alter the taste is what mum told me when I told her that my bro was disappointed with what I made.

Oh yes, I had promised a sweet dish post for this time,I want to apologise for it, but I could not resist posting a picture of the scrambled eggs on the Keli Paan Facebook page & Mohan from Mobites kept looking for the recipe. So this post if for Mohan.

Ingredients: (Serves 2) Preparation Time: 10 – 12 mins
Eggs – 3, beaten well
Onion – 1, medium-sized, finely chopped
Tomato – 1, large, finely chopped
Green Chilli’s – 3-4, finely chopped
Garlic (optional) – 2 cloves, finely chopped, I have a weakness for garlic in my food, so I add some
Turmeric powder – a pinch
Garam Masala – 1/4 – 1/2 tsp, use accordingly
Cumin powder – 1/4 tsp
Coriander leaves – 2 sprigs, finely chopped
Cooking oil – 1 tbsp
Salt to taste

Method:
Heat oil in a deep bottom fry pan. Set heat to medium. Once hot throw in the green chilli’s & sauté for a minute. Next add the garlic if you plan to add them. Sauté them for a minute. Next add the chopped onions. Sprinkle some salt to help fry them quicker. Add the turmeric powder & mix well.

Once the onions turn translucent (if you like the onions a little on the brown side, fry them a wee bit longer), add the garam masala & cumin powder. Fry for a minute. Next add the tomatoes & fry till they start loosening up. Add some more salt, including some for the eggs too. Mix well. Now add the eggs & mix well to form a scramble out of them.

Once they cook & firm up, use your spatula to mince them into small bits, till they look like bigger grains of couscous. Turn the heat off.

Garnishing:
Garnish with finely chopped coriander leaves.

Indian spiced scrambled eggs/Anda burji...

Serving Suggestions:
Serve with hot chapatis’ or bread or as is.. Enjoy. Squeeze some lime if its hot.

Indian spiced scrambled eggs/Anda burji...

If you like this recipe, then you may also like – Egg Puffs – A Savoury, South Indian Bakery treatMasaledar Ande/Eggs tossed in a hot & spicy onion sauce…Red pesto Egg BombsEgg Stumbler/ Spicy scrambled eggs tossed with bite size bread pieces etc.