Saturday, May 30, 2009

Stuffed Tandoori Aloo

  1. Big Russet Potatoes - 4
  2. Green Peas - 2 tbsp
  3. Finely Chopped Red Onion - 3 tbsp
  4. Serrano Chilli - 1
  5. Mozzarella Cheese - 6 tbsp
  6. Coriander Leaves - 1 bunch
  7. Turmeric - 1 pinch
  8. Garam masala - 1/2 tsp
  9. Chilli Powder - 1/2 tsp
  10. Garlic - 4/5
  11. Ginger - 1 tbsp
  12. Amchoor Powder - 1 tsp
  13. Chilli Powder - 1 tbsp
  14. Tandoori Masala - 1 tbsp
  15. Oil - 2 tbsp (Olive/Vegetable/Canola)
  16. Salt - To Taste
  17. Cashew - 6 to 8
  18. Raisins - 1 tbsp
Before Baking...

  1. Clean the Russet potatoes well in cold running water. Then, steam the potatoes with water and salt for like 5 minutes. You can 0it (or) put it in a cooker
  2. When its done, peel the skin and cut the potatoes into two, length wise. Scoop the inner portion of the potatoes slowly with a spoon so that the scooped potatoes look like a small boat (Lousy example, I know, but for the lack of a better explanation, I had to do it!)
  3. Don't throw away the scrap that you've scooped, we're going to need that for the filling
  4. For marinating, grind the ginger, garlic, amchoor powder, chilli powder, tandoori masala, oil, a pinch of salt and a little bit of water in a blender. Take the cut & scooped pieces of potatoes and apply the above ground mixture on all sides of the potatoes. Set it aside for a few minutes
  5. For the filling, take a bowl and put the scrapped potatoes, green peas, red onions, serrano chilli (chopped), mozzarella cheese (3 tbsp), Turmeric, Garam Masala, Chilli Powder, a pinch of salt and mix it really well. If you want to add little bit of hot water, please do, so that it'll jell better
  6. Now, take the marinated potatoes and put the hollow portion with the filling you've prepared in #5 above. Be a little generous when you fill it
  7. When you're done with the stuffing, lay the potatoes in a baking dish neatly. Garnish each filled potato with finely chopped cashew, raisins and mozzarella cheese
  8. When you're done garnishing, shove it in the oven which is presumed to be preheated at 400F and ready!
  9. It takes anywhere from 20-30 minutes depending on the oven, so, after 20~ minutes, keep looking to see if they're done or not
  10. Serve it with Tomato Ketchup (or) Green Chutney (the kind you get in a chaat shop)
PS: The 'After Baking...' picture is not here because we ate the potatoes when they were done. Yup! the usual ஆர்வ கோளாறு!

Friday, May 8, 2009

Sweet Corn Soup

  1. Kernel Corn - 2 cups
  2. Carrot - 1
  3. Peas - 4 tbsp
  4. Onion - 1
  5. Green Onion - 2/3
  6. Coriander Leaves - 1/4 bunch
  7. Veg. Broth - 2 (16 oz.) cans
  8. Corn Flour - 2 tbsp
  9. White Vinegar - 1/2 tsp
  10. Soy Sauce - 2 tbsp
  11. Chilli Sauce - 1 tbsp
  12. Oil - 1 tbsp (Olive/Vegetable/Canola)
  13. Salt & Crushed Black Pepper - To Taste

  1. Steam the corn in pressure cooker for 10-12 minutes
  2. Grind half of the boiled corn in a blender with the corn flour
  3. Finely chop Onions, Serrano Chilli and sauté in a pot with oil
  4. Add the grounded corn mixture when the onions turn light brown
  5. Put the rest of the boiled corn, cut carrots, peas to the above mixture
  6. Add soy sauce, chilli sauce, white vinegar with a pinch of salt and black pepper
  7. Let it boil for 10 minutes and garnish with coriander leaves and green onions
  8. Done

Monday, May 4, 2009

Burrito Bol

An attempt to replicate the bestest Burrito Bol from here


Tomato Salsa
  1. Medium sized fresh tomatoes - 3
  2. Red onion - 1/2
  3. Serrano chilli - 1
  4. Lemon - 1 (For Juice)
  5. Chopped Cilantro - 1/2 cup
  6. Salt and pepper - To taste
Salsa Verde
  1. Tomatillos - 3
  2. White onion - 1/2
  3. Green Onions - 4 stems
  4. Chopped Cilantro - 1/2 cup
  5. Lemon - 1 (For Juice)
  6. Sugar - 1/4 tsp
  7. Serrano Chilli - 1
  8. Salt - To Taste
  9. Cumin Powder - 1 small pinch

Buy it from a store, seriously. I did it from scratch and hence I know how big a pain in the rear end it is. Please, will you listen to me?

Pinto Beans
  1. Pinto Beans (or) Red Kidney Beans - 1 cup
  2. Red Chillis - 2
  3. Salt - To Taste
Rice with Lemon Juice
  1. Basmati Rice - 2 cups (uncooked)
  2. Green Onions - 2 stems
  3. Cilantro - 1/3 cup
  4. Lemon - 2 (For Juice)
  5. Salt


Tomato Salsa
  1. Remove stems and finely dice the tomatoes and Serrano Chilli
  2. Finely chop the Onions and mix it with the diced tomatoes & chilli
  3. Squeeze juice from 1 lemon and add it with salt and pepper to the above mixture
  4. Now, garnish this with chopped cilantro, mix it really well & refrigerate
Salsa Verde
  1. Remove stems from the tomatillos and Serrano Chilli
  2. Add the tomatillos, Serrano Chilli, White Onion, Green Onion, Cilantro to a food processor and grind it for 15-20 seconds along with Cumin powder, Sugar & Salt
  3. Consistency for this ground mixture should be a little coarse
  4. Add fresh lemon juice to the ground salsa, mix it really well & refrigerate
Pinto Beans
  1. Soak the Pinto Beans for 2 hours and pressure cook with the red chillis and salt
  2. Drain the water and keep it aside
Rice with Lemon Juice
  1. Cook the rice and let it cool for about 30 mins
  2. Take a pan and saute` the green onions and cilantro a bit and add the rice with salt
  3. Now, add freshly squeezed lemon juice on the rice and close it for a while so that the juices blend with the rice
Now, add all of these together, garnish with some sour cream, lettuce and enjoy maadi. Yes, its a bit laborious, but you can Añadir Cocina Mexicana su curriculum vitae!

Punjabi Kadhi with Spinach Kofta


For Spinach Kofta
  1. Spinach - A couple of bunches, say about 1 lbs
  2. Gram Flour - 1/2 cup
  3. Breadcrumbs - 3 tbsp
  4. Salt - To Taste
  5. Serrano chilli - 2 Nos.
  6. Oil - 2 tsp
For Punjabhi Kadhi
  1. Gram flour - 1 cup
  2. Chopped Onions - 1/2 cup
  3. Red chili powder - 1/2 tsp
  4. Yogurt/Buttermilk - 1/4 gallon
  5. Salt - To Taste
  6. Turmeric powder - 1 tbsp
  7. Asafoetida - A small pinch
  8. Dry Red Chillis - 2 nos.
  9. Oil - 2tbsp
Before Baking...

After Baking...

In the Punjabi Kadhi...


For Baked Spinach Kofta
  1. Parboil the spinach and have the Green Chillis finely chopped
  2. Put the parboiled spinach and green chillis and grind it really well
  3. Mix the ground mixture with gram flour, salt, oil, breadcrumbs with little bit of water
  4. Keep mixing the above things until you feel you can make nice balls of kofta
  5. Rub oil in your hand and make small kofta balls as shown above and place it evenly on a baking sheet
  6. Bake it at 300F for about 15-20 mins
For Punjabhi Kadhi
  1. Add turmeric powder, gram flour, salt and red chilli powder to the Yogurt/buttermilk and beat it really well so that there are no lumps
  2. Take a cooking bowl and sauté the onions until it turns golden brown
  3. Now, add the mixed yogurt/buttermilk to the onions and keep the stove in low-medium flame for about 10 minutes
  4. Let the Kadhi thicken a bit and then do a Tadka with dry red chillis and asafoetida and pour it on the boiling Kadhi
  5. By this time, the baked kofta should be ready and simmer those kofta balls in the kadhi for about 30 minutes before serving
  6. Makes an excellent side dish for Roti's or Jeera Rice
Oh btw, the guilt feeling is a little less even after eating a lot of kofta's this way as its not deep fried. Obviously, the baked kofta's aren't as nice as the deep fried ones, but is definitely a healthy substitute and really, its not as bad as you think it might be. So, give it a shot.