Wednesday, February 1, 2017

German onion cake (Modified)

A great hit with everyone. I modified it for my kitchen and is high on taste.
2 cups flour 
1 tsp salt
1 tsp instant yeast 
2 tbsp oil 
Warm water to knead 
1/4 cup thick curd/ cream cheese
2 sliced onions 
Italian herbs 
Crushed pepper
1/4 cup grated cheese

1. Mix flour with salt and yeast. Add warm water and knead the dough. 
2. Add oil and make into a ball and keep to prove it. 
3. Roll the dough on a baking tray. 
4. Spread yoghurt or cream cheese. 
5. Top with onions. 
6. Put seasonings. 
7.  Top with cheese and put into a preheated oven at 200 deg C and bake for about 20 mins. 
8. Cut and serve. 

Protein punch salad

At times I just like to eat my salad with a slice of bread and make it work like a brunch. Try this protien packed meal that is satisfying and extremly healthy with carbs, proteins, nuts,fruits and vegetables.

1 cup Moong sprouts
1/2 cup anar
1/2 chopped bell pepper
1/2 chopped apple
few raisins
2 tbsp mixed seeds
1 toasted bread cut into small cubes
1/4 cup chopped paneer pieces

Juice of half orange
Juice of half lemon
1 tsp chaat masala
1/2 rock salt
1/4 tsp pepper powder
1 tbsp oil
salt to taste

1. Toss all the ingredients for salad on the top except bread.
2. Put all the ingredients for dressings and whisk well.
3. Toss all together and pour into a bowl lined with lettuce and chill.
4. Throw the bread pieces over and serve chilled.

German potato salad

Lucious and cold potato salad
A mild, flavourful salad that is satisfying with its tangy tastes and is great on a summer afternoon lunch. A favourite with all age groups. Have it cold preferably.

500 gms boiled and sliced potatoes
1 sliced onion
1 cup or veg broth/water
1 tbsp vinegar
1/2 tsp pepper crushed
Herbs of choice (oregano, chopped spring onions)
2 tbsp oil

1. In a bowl put the potatoes. 
2. Mix oil with broth, salt and seasonings.
3. Toss all well. At this point it should be watery.
4. Chill and serve. 

Sunday, January 29, 2017

Avacado healthy punch rotis

Half cooked and kept for later use

Ready to eat with lunch or even a cup of coffee

Experiment ..... any guesses? Well most likely hard to guess. Avocado in my rotis..... flesh , seed and all!! Very nutty taste and excellent source of antioxidants, amino acids and keep counting. Having so much avocado here in Jakarta and reading about the benefits of not just the flesh, I decided it's time to break a barrier in my mind and just go for it. Am not too fond of its flesh in salad etc so decided to knead it into a nice dough to be eaten with black dal. The result was outstanding taste. Tasted just the seed... nutty, slightly bitter aftertaste but definitely palatable. So have it a go and I can't even explain how scrumptious the rotis are. Thick, soft yet crunchy and delicious taste full of goodness of nature in my plate. Sharing the recipe with you all. Hope it brings good health with taste to us all. 

1-1.5 cup while wheat flour 
1/2 mashed avocado
1/4 of its seeds grated raw
1/2 tsp ajwain
1/2 tsp chili powder 

1.Mix all the ingredients well into a tight dough and keep few mins. 
2.Roll into thick discs and toast on griddle on both sides till half cooked. 
3. With the tongs pinch the rotis. 
4. On the stove cook on both sides till cooked. 
5. Smear ghee and enjoy with good dhaba daal , pickles and onions. 

Easy peasy, lemon squeezy with tons of character and taste. 

Sunday, March 20, 2016

Mango coconut chutney

I tasted mango coconut chutney made by a dear friend. The flavors were lovely and refreshing. Here I am posting with the ingredients I had in hand. It tasted different ... Non the less good way to eat my dosa and idli besides with other chutnies. 
1 chopped raw mango
1 bowl grated fresh coconut
3-4 green chilies 
3-4 pods garlic
1 tbsp oil
1/4 tsp mustard seeds
1 tsp urad dal
Pinch of Hing
Few curry leaves
1 red chilli
1. Grind together mango, coconut, green chilli, garlic salt to a fine paste. 
2. Heat oil and add hing, mustard and let it splutter. 
3. Add urad dal and red chilli and let them color. 
4. Add curry leaves and pour on chutney. 
5. Serve with dosa, idli or dhokla. 

Thursday, January 21, 2016

Ghee ke maawe ke chatpate parathe

Ghee ke maawe ke chatpate parathe
I like to use everything that I can use in my kitchen. You will barely seeing me throw away anything. I try and recycle everything that I can. 
Here is one good and tummy way to use the milk solid that you get after you make ghee. Most throw it away. It's delicious and has lots of goodness. I use it to make stuffed parathas. Try them and you will love the crisp and yummy parathas. Have it with pickle or just the way they are. 
1 bowl prepared dough for rotis
1/2 cup ghee ka mawa
1 chopped onion
1/4 cup besan
1-2 tbsp chopped coriander
1-2 ch chilies
Chilli powder as per taste
1/4 tsp haldi
1/2 tsp amchur
1.Make balls of dough. 
2. Mix all the ingredients for the stuffing. 
3. Roll the dough into a circle. 
4.  Put a generous helping of the mixture and close well. 
5. Roll again to a nice circle. 
6. Put it on the hot griddle.
7.  Put oil and make parathas or dry roast on both sides till crisp and put ghee when done. 
8. Enjoy with pickle and curd. 

Tuesday, December 8, 2015

All purpose spicy paste with fresh turmeric

Often we use ginger garlic paste and few of us but from the market. I make it at home as the tastes are fresher. Here in Jakarta we get a lot of fresh turmeric. I often buy and then it either dries out or I bury it in my garden. I now even have fresh turmeric growing. 
This time it found better use. In my paste. The flavour is amazing. Of course I was left with yellow hands but the paste adds amazing color and flavor to food. 
1/4 cup Scrapped and chopped fresh turmeric 
1/4 cup chopped ginger
6-8 green chillies
1/4 cup peeled garlic cloves
Oil to top up
In a grinder add all the prepared vegetables and crush them. 
Top with oil well and refrigerate. 
Use in cooking as needed. It has amazing colors and you get extra goodness of fresh turmeric. 

Saturday, November 21, 2015

Red saag

Laal saag saga
As a child I once tasted a dry curry made with the red saag often seen in Asian markets. I hated the taste. Perhaps it wasn't made well. Coming jakarta means finding the whole new world of fresh vegetables. Germany it was hard to get a huge variety. Yet I managed much for the 5 years I lived there. Time to try out the local vegs here and today was the big day as I dared to face my fears. I bought the dreaded saag. As I cooked it I wondered how my family would react to it. Whenever I introduce any new veg I make it with South Indian flavours. Easier to hide the taste of the veg. 😆 Its delicious and my family enjoyed it with khichdee. Here is the recipe. 
500 gms chopped red saag
2 potatoes cut into fingers with skin
3-5 pods chopped garlic 
1 red Chilli
Few curry leaves
2 tbsp oil
Hing a pinch 
1 tsp mustard seeds
2 tbsp Chana dal
1/4 tsp Chilli powder
1/3 tsp haldi
1 tsp sambhar powder
Pulp of small lemon size tamarind 
Heat oil and add mustard, hing and Chilli. Let them splutter. Add Chana daal and cook till golden. 
Add chopped garlic and sauté with curry leaves. 
Now put in the potatoes with a bit of salt and cover to let them swear for few mins. 
Put in haldi and Chilli powder and add the chopped saag. 
Mix well and cover to cook. 
Once potatoes are cooked, add the sambhar powder and tamarind pulp. 
Cook for 5 mins till its thickened. 
Serve with rice or rotis. 

Friday, June 12, 2015

Mixed flour bread


Mixed flour bread
This bread is so full of flavour and texture. Loved with tea and cream cheese or butter. 
100 gms each of bajra flour, oats meal , buckwheat flour
1 tsp fresh yeast
Warm milk to knead 
1 tbsp oil
Salt to taste
Oats to sprinkle on top.
Mix all the flours , add the yeast , warm milk, salt and oil. 
Make batter like consistency and keep for an hour. 
Pour into a greased tray and sprinkle oats on top.
Bake in a preheated oven at 200 deg C till golden and a knife comes out clean.
Cool and enjoy a very flavorful bread with lots of texture.

Sunday, June 7, 2015

Sambhal Oelaek

Sambhal Oelaek
A sauce so lovely ... Mix with rice and curd or top on a slice of toast or have it with dosas or even with pakoras! Very versatile and delicious ! 
500 gms big red chillies
2 tsp chilli flakes 
1 tbsp oil
1-2 tbsp vinegar
Salt to taste
Crush the chillies in a blender roughly.
Heat oil and add the chillies, flakes , salt and cook on high heat till it starts to dry up.
Add vinegar and cook few secs.
Pour and kept in bottles.
Use for anything that needs spice.