Wednesday, March 4, 2015

Beans tortilla rolls (Makes~24)

Beans tortilla rolls

Ingredients

1. Fat-free (vegetarian) refried beans 16 oz can
2. Cream cheese 4 oz
3. Salsa (storebought) ¼ cup
4. Kashmiri chilly powder ½ tsp
5. Cumin powder ¼ tsp
6. Green onions 2 stalks, chopped finely
7. Mexican cheese blend ½ cup, shredded
8. 6-inch flour tortillas 12 nos

Directions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine refried beans, cream cheese, salsa, chilly powder, cumin, green onions and 1/2 cup shredded cheese. Mix thoroughly to combine.
  • Lay a tortilla on a work surface. Spoon about 2 tablespoons of the mixture in a thin line from the bottom of the tortilla towards the middle.. Be careful not to use too much!  Tightly roll the tortilla from the bottom (the filling will spread out and will hold the tortilla together). Place the rolls seam-side down on the baking sheet. Repeat for the remaining tortillas.
  • When the rolls are assembled, brush the tops lightly with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Serve warm with salsa..

Beans tortilla rolls

Adapted from here.

Cheers!!!
Suji

Monday, February 23, 2015

Chicken balti (Serves 4)

Chicken balti

Ingredients

1. Chicken (boned/boneless to your preference) ½ kg, cut to small pieces
2. Yellow onion 2 big, finely chopped
3. Garlic 2 cloves, minced
4. Ginger 1 inch piece, minced
5. Tomato puree from 1 tomato
6. Bay leaf 1 no
7. Tomato 1 medium, sliced
8. Oil 2 TBSP
9. Salt as needed
10. Water 1 cup

For the Balti masala:

1. Green chilly 4 nos, chopped
2. Coriander leaves 3 TBSP, chopped
3. Curry leaves a few
4. Garam masala powder 2 tsp
5. Jaggery ½ tsp
6. Turmeric powder ½ tsp
7. Coriander powder 2 tsp
8. Cumin powder ½ tsp
9. Cardamom 3 nos
10. Cloves 3 nos
11. Mustard seeds ¾ tsp

Directions

  • Crush together mustard seeds, cardamom and cloves using a motar and pestle. Set aside.
  • Clean and cut the chicken to small pieces.
  • Heat oil in a large pan and add the crushed mix, cook for 30 seconds and add the chopped onions. Saute this at medium heat for 6-8 minutes. Next add everything under the Balti masala along with ginger and garlic. Mix well and cook this for 12 minutes or until the raw smell from the masalas goes off.
  • Next add the tomato slices and cook till mushy. Adjust salt at this stage.
  • Now add the chicken, jaggery and mix well with the onion masala mixture. Cook this for 10 minutes on medium heat and take care not to burn the spices.
  • Next add water, tomato puree and bay leaf. Mix to incorporate and reduce flame to low and cook covered for 30 minutes, stirring occasionally.
  • Open lid and cook for few more minutes. Remove from flame and serve hot with plain rice/chappathi..

Balti chicken curry

Cheers!!!
Suji



Wednesday, February 4, 2015

Green peas mappas (Serves 5)

Peas mappas

Ingredients

1. Dried green peas 1 ½ cups, soaked for ~6 hours
2. Onions 2 medium, thinly sliced
    Green chilly 2 nos, slit
    Potato 1 medium, cubed
3. Ginger ½ inch piece
    Garlic 3 pods
4. Turmeric powder ¼ tsp
    Red chilly powder 1 ½ tsp
    Coriander powder 3 tsp
    Garam masala powder ½ tsp
5. Mustard seeds ½ tsp
6. Curry leaves a few
7. Thick coconut milk ¼ cup
8. Salt as needed
9. Oil 1 TBSP
10. Water 1 cup

Directions

  • Wash and soak the green peas overnight or atleast for 6 hours.
  • Crush the ginger and garlic using a motar and pestle.
  • In a pressure cooker, heat oil and splutter mustard seeds.
  • Once they crackle, add the crushed ginger and garlic along with curry leaves and saute for a minute.
  • Next add the sliced onions and green chilly. Saute this until the onions turn light brown color.
  • Now add all the powders one by one and saute for 2 more minutes.
  • Add the soaked green peas, potato, salt and water. Cover with a lid and cook till 2 whistles. Remove from fire and allow the pressure to release by itself.
  • Open lid and add the thick coconut milk and cook for 2 minutes.
  • You can add more water depending on the gravy u want. Mix well and serve with rotis, poori, appam, idiyappam etc…

Peas kuruma/mappas

Cheers!!!
Suji

Monday, February 2, 2015

Paneer Jalfrezi (Serves 4)

Paneer jalfrezi

“Jalfrezi” this name itself used to make me run away initially. May be it’s the luck I had with these dishes at restaurants, it never pleased my palette until recently I decided to give chef Sokhi’s recipe a try. I love his recipes and has always saved my life with North Indian dishes while I have people over. This recipe is simply superb, its easy to put together and tastes wonderful. Please do give it a try my friends, you are going to change if you have a difference in opinion with jalfrezi like I did…

Ingredients

1. Paneer 200 gms, cut to batons
2. Onion 1 medium, cut strips
    Green/red pepper 1 medium, cut to strips
    Tomato 1 medium, cut to wedges
3. Green chilly 2 nos, chopped
    Ginger 1 TBSP, julienned
4. Red chilly powder 1 tsp
    Turmeric powder ½ tsp
5. Garam masala ½ tsp
6. Cumin seeds ½ tsp
7. Vinegar ½ TBSP
8. Tomato ketch up 2 TBSPs
9. Dry red chilly 2 nos, cut to 3 pieces
10. Salt as needed
11. Coriander leaves 2 TBSP, roughly chopped
12. Oil 1 TBSP

Directions

  • Heat oil in a non-stick pan at medium high heat. Add cumin seeds, dry red chilly and saute until cumin seeds crackle and turn brown in color.
  • Next add onion, tomato and bell peppers and toss well with the cumin seeds.
  • Add the red chilly powder, turmeric powder, green chilly and ginger. Saute this for 3-4 minutes.
  • Add vinegar and mix well to incorporate.
  • Next add the tomato ketch up and cook for 2 minutes.
  • Now add the paneer batons, salt and garam masala and toss well to mix for 3 minutes.
  • Lastly add the chopped coriander leaves and remove from fire.
  • Serve hot with rotis, naan or fried rice.

Paneer jalfrezi

Recipe source: Adapted from chef Harpal Singh Sokhi..

Cheers!!!
Suji

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