Pratiksha's Chicken Kaati Roll

1. Boneless chicken- 400gm
2. Red chilli powder- 1tbsp
3. Turmeric powder – ¼ tsp
4. Corn flour – 2 tsp
5. Salt – to taste
6. Oil – 3 tbsp (for frying)

Method

1. Marinate the chicken pieces with the remaining ingredients except oil and keep it aside for an hour.
2. Heat oil in a pan and fry till just cooked. Keep it aside.

Ingredients for filling

Ingredients

1. Onion – 2, big (finely chopped)
2. Crushed ginger – garlic – 1 tsp
3. Tomato – 1, big (chopped)
4. Red chili powder – 1 tsp
5. Coriander powder – ½ tsp
6. Pepper powder – ¾ tsp
7. Garam masala powder – ½ tsp
8. Cumin powder – ¼ tsp
9. Coriander leaves – 3 tbsp
10. Salt - to taste
11. Oil – 2 tbsp

Method

1. Heat oil in a pan, add the chopped onion and salt and saute till soft. To this add crushed ginger – garlic and saute till the raw smell disappear.
2. Add the chopped tomato to this and saute till soft. Add all the spice powder and saute till oil appears on top. Add the fried chicken to this and cook for another 5 minutes.
3. Add coriander leaves, combine and remove from fire. Keep it aside.

Other ingredients

Ingredients

1. Chapathi dough – to make 6 – 7 chapathi
2. Egg – 3 (whisked in a bowl with little salt)
3. Onion – 1, big (finely chopped and mixed with ½ tsp lemon juice and a pinch of salt))

Method

1. Make 6 – 7 balls out of the dough. Roll one of the dough balls to the size of chapathi and move it to a hot pan cook little on both sides. Pour little egg on one side of the chapathi and cook till done.
2. Remove this from the pan, add some chicken filling, sprinkle little chopped onion with lemon juice and roll it tightly. Cover it with aluminum foil.
3. Repeat the same procedure to make more Chicken Frankie. Serve hot.

Foram's Pizza Bread Cups

Ingredients:

6 bread slices
2 medium onions (finely chopped)
1 medium tomato (finely chopped)
1 medium capsicum (finely chopped)
2 tbsp tomato ketchup or pizza sauce
1/2 cup mozzarella cheese of cheese block
2 tsp oregano
1 tsp chilli flakes
2 tbsp butter
Salt to taste

Method:
Take the bread slices & roll dem flat wid a roll pin. Once rolled, cut them into four equal pieces.
On the other hand, in a pan heat the butter. Then add the onions & sauté for two mins. After that add the capsicum & tomato & sauté again for a min or two. Now add the tomato ketchup/pizza sauce, oregano, chilli flakes & salt. Mix well & let it cool.
Now take an appam pan & grease it wid butter. Now take the bread slices and press it in the pan as it will become cups. Fill the cups wid the veg filling and grate cheese over it. Sprinkle oregano on top.
Now keep the appam pan on stove and cover it wid a lid.
Within 5 mins the pizza cups would be ready. Serve hot.

Note: Personally I have tried it wid tomato ketchup and pizza sauce. I prefer pizza sauce over the tomato ketchup. Also in cheese I have tried both. But the taste of block is more better than that of the mozzarella.

Shamika's Dance Partner's Stir Fry Salad

(I'm copy pasting the recipe just as it was sent to me! It's yum. I've tasted it).

Take tofu, paneer, soya chunks, sprouts, baby corn, sweet corn, carrots, onion, garlic, ginger 

Green chilly, salt, pepper, Basil, black olives, bell pepper,

And stir fry

And over that honey mustard and sweet onion dressing

You can add non Veg like grilled chicken and chocked sausage to it

(I think he meant smoked sausage)

Shamika'a Aunt's Alle-Belle

So one rainy day in September when the clouds were grey and heavy and the sky looked like it was going to fall, I decided to surprise my grandparents with alle belle for tea.

Ah ha! Does the word alle belle make you hungry too?



          Delicious, soft, melt-in-the-mouth... this sweet

          Goan pancake is a favourite in most Goan

          households.  It is a favourite at mine.  The only

          tip I can give you is to get the pancake real thin

          and fine, just like a dainty lace handkerchief.

          The type of handkerchief a pretty damsel would drop

          by mistake, so that a handsome prince picks it for

          her and sniffs it for its perfume.



I digress, for cooking makes me creative and happy. Or is it happy and creative....



Like patolleos, alle belle uses freshly scraped coconut and Goan jaggery.  You could even stuff the pancakes with coconut and a squeeze of lime and a sprinkle of sugar.  If you ask me my preference, coconut jaggery alle belle wins hands down.

INGREDIENTS

• 250 gms Maida
• 2 Eggs
• pinch salt
• 1 tbsp melted butter
• 150ml coconut milk/water
• 
  

FILLING

• 1 fresh coconut, grated
• 3 Goan Pyramid Palm Jaggery 
• quarter tsp ground cardamom
• quarter tsp grated nutmeg

METHOD

In a bowl, sift flour and salt. Add egg and coconut milk. Beat lightly into a smooth batter, ensuring that no lumps form.

Mix filling ingredients together. Melt a little butter in a frying pan and pour in enough batter to lightly coat the pan. Tilt to spread. Cook for a minute and flip and cook the other side.

To assemble the pancakes, put filling on each pancake and roll up or fold into 4 (ie, a triangle).

To serve, place 2 pancakes on each plate and lightly brush with melted butter and warm through under the grill. Both pancakes and filling can be made beforehand and then warmed through before eating.

Shamika' Grandmother's Patolleos

It was August 15, 2013. I still remember the date. My sister and her kids had just arrived for their summer break. India commemorated 66 years of Independence and the Catholic Church celebrated the feast of our Lady of Assumption.

 At home, after early morning mass and a multicultural flag hoisting event, we rejoiced like every other veritable Goan family by making patolleos (pronounced pathayo).  If you are Goan and you are reading this, then I'm sure your eyes are glowing, your tummy rumbling and your mouth salivating by now.

 So for our annual patolleo-making ceremony this year, ladies of all shapes, sizes and age groups gathered around the dining table.  This included my niece who is six years old to her Pontimai who is 86.

 You see, we had a very important mission at task... Goan rice was soaked overnight and then ground into a fine paste with a pinch of salt. It then had to be flattened onto turmeric leaves and filled with juicy freshly scraped coconuts and copious amounts of Goan jaggery. And then, this divine creation is steamed. At this time, the men of my family of all shapes, sizes and age groups, captivated by the aromas finally venture into the kitchen.

You can add cardamom if you choose. We choose not to as we like the raw taste of the Goanness -- Goan rice, Goan jaggery and even coconuts from our trees in Goa.  Substitute the jaggery and the rice for anything non Goan and it's just not the same.

 It was a good day. That's all I remember. We all sat by the table and laughed and talked as we filled ourselves with fresh coconut and Goan jaggery caressed by rice, embraced by turmeric leaves and steamed with love...

 August came and went. So fast, just like this year.

Grandma passed away. Grandpa too
But their memories live on
and theirs blessings too


Here's the recipe

1.Soak the rice overnight. Remove the excess water and grind into smooth, thick paste.
2. Rinse the turmeric leaves. Wipe the moisture with a cloth or paper napkin. Place them aside.
3. You could slice them into halves if they are big in size.
4. For the stuffing take a heavy bottomed pan add ghee to it.

5. Place on low heat add ghee or oil and add fresh grated coconut, jaggery powder. Keep stirring the mixture for 3-4 mins.

6. Jaggery would melt, the mixture would leave nice aroma. Switch off the gas once all mixed well. Ensure you don’t over-cook the mixture else the jaggery might harden or get stiff which is not good for your patoleos. Lastly add cardamom powder. Mix nicely. Switch off the gas don’t overcook the mixture. Allow the mixture to cool down.

7. Take some batter in your hand and apply them on the turmeric leaves all over. Repeat the same with the rest of leaves.

8. Place a scoop of coconut-jaggery stuffing over one side of the leaf. Now close or wrap them with the other side of the leaf. Ensure its sealed properly.

9. Place them on a steamer alternatively you could place them in a vessel containing water, place a stand and keep a metal tray or dish over the stand. Keep few of stuffed turmeric leaves. Don’t stack them altogether just place few apart from each other and steam few at a time. You could also pressure cook them or steam in idli vessel.

10. Repeat the same with the rest of patolis. After 7-8 mins they would be ready the color of the leaves would change.

Allow to cool unwrap the leave and enjoy your patoleos warm or cold.


Ingredients (used american measuring cup, 1 cup = 250 ml)
for patoleo
6-7 turmeric leaves
2 cups soaked rice
for stuffing:
1 tbsp ghee or oil
1.5 cup grated coconut
1 cup grated goan pyramid jaggery or any dark jiggery
1 tsp cardamom powder

Instructions
Soak the rice overnight.
Remove the excess water and grind into smooth, thick paste.
Rinse the turmeric leaves.
Wipe the moisture with a cloth or paper napkin. Place them aside.
You could slice them into halves if they are big in size.
For the stuffing take a heavy bottomed pan add ghee to it.
Place on low heat saute charoli if using for 40-60 secs.
Now add fresh grated coconut, jaggery powder. Keep stirring the mixture for 3-4 mins.
Jaggery would melt, the mixture would leave nice aroma. Switch off the gas once all mixed well. Ensure you don't over-cook the mixture else the jaggery might harden or get stiff which is not good for your patoleos.
Lastly add cardamom powder. Mix nicely. Switch off the gas don't overcook the mixture. Allow the mixture to cool down.
Take some batter in your hand and apply them on the turmeric leaves all over. Repeat the same with the rest of leaves.
Place a scoop of coconut-jaggery stuffing over one side of the leaf. Now close or wrap them with the other side of the leaf. ensure its seales properly.
Place them on a steamer alternatively you could place them in a vessel containing water, place a stand and keep a metal tray or dish over the stand. Keep few of stuffed turmeric leaves. Don't stack them altogether just place few apart from each other and steam few at a time. You could also pressure cook them or steam in idli vessel.
Repeat the same with the rest of patolis. After 7-8 mins they would be ready the color of the leaves would change.
Allow to cool unwrap the leave and enjoy your patoleos warm or cold.

Notes
1.Turmeric leaves are must for this dish.


2.You could add nutmeg powder and also nuts if you wish to but it's optional.

Shamika's Sister's Laksa

CHICKEN AND PRAWN LAKSA

A popular Thai dish – chicken and prawns cooked in a flavourful gravy and served with noodles

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Boneless chicken, cut into thin strips 100 grams

Prawns (kolambi/jhinga) 10-12 medium

Whole dry red chillies, soaked 6-7

Shallots 12-14

Garlic 3-4 cloves

Lemon grass 1-2 stalks

Fresh turmeric 1 inch piece

Roasted peanuts 2 tablespoons

Salt to taste

Oil 3 tablespoons

Chicken stock 1 cup

Coconut milk 1 cup

Noodles, boiled 1 cup

Bean sprouts 1/2 cup

Fresh mint leaves, chopped 5-6

Onion , thinly sliced and deep fried1 small

Lemon, thinly sliced 2

METHOD
For laksa paste, remove the seeds from the red chillies and put them in the mixer jar. Add eight to ten shallots, garlic, lemon grass, turmeric, peanuts, salt, one tablespoon olive oil and a little water and grind to a smooth paste. Chop the remaining shallots and set aside.Heat the remaining oil in a pan. Add chicken and sauté for two to three minutes. Add the laksa paste and stir. Add chicken stock, prawns and coconut milk. Mix and cook till both chicken and prawns are done. Put the noodles in a bowl. Pour the laksa over them. Top with bean sprouts, chopped shallots, mint leaves, fried onion slices and lemon slice and serve hot.

Shamika's Jordanian Friend's Moutabel

 MOUTABEL

Ingredients

1 big brinjal (125 gms)

½ red bell pepper

½ yellow bell pepper

½ capsicum

2 tsp garlic, chopped

2 tsp onion, chopped

Juice of 1 lemon

½ tsp green chilies, chopped

1 tsp fresh coriander, chopped

3 tsp olive oil

1 sprig parsley

Salt to taste

Method

Roast the brinjal over an open flame. Remove the skin and chop the brinjal finely to a rough puree consistency. Chop all the bell peppers and the capsicum. Add the chopped peppers, onion, garlic, green chilies and coriander to the chopped brinjals.

Mix in almost all the olive oil, leaving some for garnish.

Add the lime and season with salt. Put the mixture in a serving bowl and pour over the remaining olive oil. Garnish with parsley and serve.

Shamika's Brother in Law's Fish & Chips

Source- Christopher Driver at Alfie’s, Jumeirah Emirates Towers
‘This recipe is a signature dish at Alfie’s. It’s very simple, but
it’s every Englishman’s favourite. I’ve chosen this recipe because
it’s one of our most popular dishes, so I hope you enjoy cooking it as
much as I do.’


Ingredients (serves four)
800g fresh haddock fillet, pin boned
125g cornflour
250g white flour
400ml wheat beverage
100ml cold water
250g green peas
300ml fish stock
480g Desiree potatoes
80g tartare sauce
Salt and freshly ground black pepper, to taste
Method
1 To make the batter, start by sifting the cornflour and wheat flour
together in a large bowl.
2 Slowly whisk in the wheat beverage and the cold water until the
batter is a similar consistency to double cream. Season with salt and
freshly ground pepper.
3 In a large pot, boil the green peas with the fish stock for 15
minutes. Season with salt and freshly ground pepper to taste.
4 While they’re hot, mash the peas slightly. Put them to one side, but
keep them warm while preparing the rest of the dish.
5 Cut the potatoes into chunky chips. Parboil for five minutes, then
blanch very slowly in salted water. Remove from the water and leave to
cool.
6 Fill a deep-pan with oil to 180°C, and fry the chips until golden brown.
7 Pass the haddock fillets through the seasoned flour.
8 Once the fish fillets are well floured, dip them carefully in the
wheat beverage batter.
9 Drop the haddock fillets into hot oil (180°C) and cook for a couple
of minutes until golden outside.
10 Serve the fish with the green pea mash, chips and tartare sauce,
plus a lemon wedge

Garvita's Indoor s'mores

Ingredients

2 whole graham crackers, broken in half
4 marshmallows
2 tablespoons bittersweet chocolate chips, melted

Instructions 

1. Position oven rack in the upper third of the oven; preheat.

2. Place graham cracker halves on a baking sheet; top each with 1 marshmallow. Bake, with the oven door ajar and watching carefully, until the marshmallows are golden brown, 45 to 75 seconds. Remove from the oven and drizzle each S’more with a little melted chocolate.

P.S: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Ravleen's Scrambled Potatoes

Boil and peel potatoes .. quantity depends on the number of people to eat.

Cut the peeled potatoes unevenly and add salt, red pepper powder and garam masala. 

This masala has to be spread evenly on the cut potatoes, off the gas.

Now take some oil/ghee in a pan and add this entire potato masala mixture in the pan. 

Saute it for a while and garnish with fresh coriander leaves. 

Yummy scrambled potatoes!! 

Garvita's Healthy Peach Sundae

INGREDIENTS

2 peaches, halved and pitted
1 teaspoon canola oil
2 scoops nonfat vanilla frozen yogurt or fruit sorbet
1 tablespoon toasted unsweetened coconut

STEPS

Preheat grill to high. Brush peach halves with oil. Grill until tender. Place 2 peach halves in each bowl and top with a scoop of frozen yogurt (or sorbet) and coconut.

Garvita's Yummy Mummy ke Black Choley

Ingredients
1cup chole soaked overnight (if no time for that soak them for 30mins/1hr in hot water and add 1/2 tsp baking soda while cooking)
1/4cup chana dal
2 cups black tea water
2med size onions sliced
5-6 green chillies
1inch ginger sliced
6-7 tsp chole masala(can add more)
3tbs oil
1tsp cumin seeds
Salt

For Garnishing
Fresh coriander
Ginger julienne

Instructions
1) In a pressure cooker add chole, chana dal, onions and salt in tea water. Should be cooked in about 4-5 whistles on low flame.
2) In a pan heat oil add cumin seeds, green chillies and ginger. Cook till there is no raw smell. Add chole masala n cook for another minute.
3) Add cooked chole to this pan and mix well till all d masala blends. Keep on flame for a 5-7 minutes.
4) Garnish and serve hot. (Tastes even better the next day) :p

P.S: black tea water: in a vessel boil about 2 1/2 cups water with 2-3tsp tea. Don't make it very strong or else chana may become bitter. Strain and use this water to boil.

Garvita's Healthy Chicken Taco

Ingredients

1 tablespoon olive oil

1/2kg ground chicken

2 cloves garlic, minced

1 onion, diced

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

1 (8-ounce) can whole water chestnuts, drained and diced

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

1 head lettuce

Instructions

• Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar and ginger  until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Aashka's Peppery Chicken Roomali

Method:
-Beat Eggs and Pour it over Roomali or wheat chapati (12" in diameter)
- Spread Basil Pesto over it
- In a fry pan add 2tbl spoon butter, ginger garlic paste, finely chopped onion, shredded chicken, salt .. pepper and Cilantro.  Mix well.
- spread Peppery chicken on egg Roomali and roll as a burrito.

Pesto Make: Basil, olive oil, lots of Garlic, pinuts, rock salt. Coarsely Grind it to Paste. (Can be used in Pesto pasta too)

Garvita's Mixxed Berries Cookies

Ingredients 

1 cup instant oats

3/4th cup whole wheat flour (can use other of choice)

1/2 cup raw organic honey or maple syrup or sweetener of choice 

1 tsp vanilla essence 

1 tsp cinnamon powder

1/8 tsp salt

1/2 tsp baking powder

2 tbs melted unsalted butter or coconut oil

1 egg

6 tbs mixed berries 

Makes:15/17 cookies

1) Mix oats, flour, cinnamon, salt and baking soda in one bowl

2) Mix egg n melted butter n then add honey till well combined. Add the dry mixture and then fold in d berries.. Mix till combined well.

3) Refrigerator for min 30mins(keep covered)

4) Pre heat the oven to 325.

5) Line a tray with baking sheet or use silicon mat.

6) Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a spatula. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

P.S: can use other combination like chocolate chip n raspberry/ cranberry, Apple, peach etc etc.

This time I used rolled oats instead of instant oats so it took about 18-20mins longer to bake.

Jovee's Chicken Cutlet

Ingredients

1) 1 kg Chicken Mince

2)3-4 onions finely chopped very fine

3)2 tomatoes very finely chopped

4) 4-5 green chillies

5) 1 egg beaten

6) salt to taste

7) bread crumbs

8) oil for shallow frying

9) half tsp haldi powder&garam masala

10) finely chopped coriander leaves

11) 2tbsp Ginger Garlic Paste

METHOD

1) Wash clean the mince and add salt ginger garlic paste and keep aside for marination for about half an hour

2) In a Pan combine together finely chopped onions, tomatoes, green chillies, garam masala andhaldi powder and the marinated mince and cook it till the mince is done.

3) Now let the cooked mince become cold then put in the mixer and grind it till fine. Dont add any water or oil..just give 1 round.

4) Now add the beaten eggs to the mince and finely chopped coriander leaves. If the mixture is watery then add some wheat flour for binding ... don’t add too much..

5)Now give an oval or round shape or ur desired shape to the cutlets and coat itwith bread crumbs and then shallow fry.

Jovee's Rava Cake

1 cup Rawa, 

2 coconut grated, 

1 and half cup sugar, 

3 eggs, 

100 grams butter.. 

1 tsp vanilla essence..

Everything should be at a room temperature. .

First grate the coconut and grind it slightly thin in the grinder... and keep a side. Second in a vessel add the ground cocoa and sugar and heat it on the gas till sugar melts but keep on stirring continuously. .. See to it keep the flame low..it should not turn brown.. once sugar is melted... put off the gas and rest the coconut mixture for 5- 10 mins..

Mean while.. beat the eggs and keep aside... now in the other vessel beat the butter well till it is creamy... now add the rawa in the coconut mixture and add it in the butter add in vanilla essence and food color of ur desire I use pink colour.

Colour is optional and set the batter overnight if you are baking in the morning.

If baking in the evening make the batter in the morning. .

Once the batter raises add 1 tsp baking powder and mix it well and bake it..

Rawa cake is ready.

Shamika's Tam Bram Professor's Mother's Chodi Kuzhambu

Chodi, also known as mapillai sodhi, is a speciality kuzhambu/gravy made in Tirunelveli, Kanyakumari districts. This sodhi is prepared for the newly married groom by his mother in law, when the groom first visits bride’s home. Lovely occasion isn’t it? 

It’s certainly a rich dish with lots of coconut milk and lots of vegetables that makes perfect to serve for son-in-law to impress him.

For 5 people

Ingredients

Haldi

Jeera 25 gms

Garlic 100 gms

Ginger 50 gms

Moong dal 200 gms

Challots 200 gms

Onions 250 gms

Coconuts 2 large

Ghee 100 gms

Veg Oil/Dalda 100 gms

Carrots 250 gms

Potato 200 gms

Peas 100 gms

Drum sticks 2

Cauliflower 1

Green chillies 50 gms

Lemon 3

Curry leaves, Coriander



Method

Grind coconut with 300 ml lts of water and extract 1st juice.

Grind again with 500 ml lts of water and extract 2nd Juice.

Cook Moong dal with haldi, not too watery

Cut ginger, garlic, green chillies, challots and onions fine and roast
it in Dalda. Set aside

Cook all veggies in 2nd Juice extracted. Add roasted ginger, garlic,
green chillies, challots and onions to it. Finally add cooked moong
dal. Add salt.

Add 1st juice extracted from coconut and let boil. It looks milky and
ready to boil over. Switch off the gas

Seasoning: Heat oil, add jeera, curry leaves.

Add seasoning and it is ready to serve.

P.S: we can use maggi coconut juice use the diluted version for cooking veggies
add pure juice at the end

Shamika's Friend Reema's Chilli Cheese Toast

(I have copy pasted the recipe as it was sent to me via email on 2/1/11 by my friend Reema who is an awesome chick and my best friend!)




When I was very little, I developed great respect for Dr. V. Kurien.
Apart from that fact that he fitted my definition of how old men
should look - positively cute and huggable (I was six, don't snigger);
he had also led to Amul, the biggest boon of my life. And Amul Butter
and Amul Cheese Spread make up some of the DNA in my body I think.


I was introduced to cheese spread by my mother, who once packed it
into my tiffin and I still remember that day with tears of happiness.
But my real introduction to cheese happened in Shirdi. I was little, I
was being jostled through the crowds and I managed to procure
blessings and then got whooshed out of the temple hall. The next thing
I did was throw a tantrum about being hungry. I was rushed back to the
hotel immediately (my tantrums were loud and scary) and they gave me
the snack menu so I could order 'something fit for an early evening'.


I closed my eyes, ran my finger down the menu and stopped to look at
what it had landed on.


Chilli Cheese Toast.


"Is it too pungent?" my mother asked the matron. "No, it is
well-balanced," he replied. I ordered.


I don't remember anything that happened after that except for how it
tasted when I sunk my teeth into the toast. Crisp, crunchy and then
suddenly, warm, gooey, creamy, cheesy, and a burst of flavour. I could
not have said it in so many words at that age but I made up by
ordering it for the next five meals we ate in Shirdi, be it dinner,
breakfast or lunch. Or even snack time. That was all I ate.


I was always a nice child that way and did not scream and shout and
demand that mom make it for me at home too - so I went back to my
world of sandwiches, poha, upma, kheer, omelettes etc. Many years
later, I encountered the chilli cheese toast again but in a slightly
new avatar and a new name -cheese capsicum toast. In my college.


Now you know why I decided that I would finish both junior AND senior
college at Xavier's. Five years of eating chilli cheese toast.


I now make it for P. He loves it, I love it, and that's why we are
married. Here it is for you :)

Name: Chilli Cheese Toast aka Cheese Capsicum Toast
Prep Time: 10 minutes
Time: 5 minutes.
Source: That hotel in Shirdi and My college, St. Xavier's in Mumbai,
and my memory that managed to replicate it :)
Serves: 2... OR 1 if you have all of it, you greedy pig!


You need:


100 gms Cheddar cheese, grated (I prefer sharp, use anything you like.
Parmesan is good too)
1 capsicum, deseeded and cut into teensy pieces
1 medium onion chopped fine
1 green chilli chopped
A few sprigs of coriander leaves, chopped
A dash of freshly ground pepper
Four slices of bread
A little butter


- In a bowl, mix the cheese, capsicum, onion, green chilli, pepper and
coriander leaves with a fork.


- Take the bread slices, butter them on both sides lightly.


- Pile your cheese mixture onto the bread slices and then slow cook
the breads on a non-stick frying pan with a cover on top for 3-4
minutes.


- Meanwhile, scrape out the bowl with a fork and wolf down the
remaining cheese mixture and don't tell anybody you just did that.


- Serve hot with nothing else. Don't dilute that burst of flavour you
are about to experience with anything. NOT even coffee.


- Send a prayer heavenwards that I shared this with you :)

Shamika's Mother's Potato Chops

Come to any Goan household on a festive day, and potato chops will be there to greet you men!

INGREDIENTS:

 

1/2 kg mince (chicken or mutton)

1/4 kg onions

4 green chillies

2 levelled tsp ginger garlic paste

2 tbs lime juice or 1 tbs vinegar

1 levelled tsp pepper pd

1/4 tsp of mixed spices (garam masala)

2 tbs finely chopped corriander leaves

1 1/2 tbs cooking oil

salt to taste

3/4 kg potatoes

Egg

Bread crumbs

Oil for frying

 

Wash mince and let all the water drain.  After water has drained add salt, ginger garlic paste and lime juice and let marinate for abt 30 min. Chop onions and chillies finely.  Put oil in pan and fry onions and chillies till transparent on medium heat.  Add the mince with salt as reqd and pepper powder.  Keep on medium flame till cooked,  add the corriander and spice pd and let dry completely.

 

Boil potatoes and mash till no lumps are found.  Add salt and pepper powder and form into balls.  Flatten on palm of hand with hollow in centre and fill a tbs of mince in it and close and flatten slightly.  Beat the egg and dip the chop in the egg and then in the bread crumb and fry on a non stick pan with two tbs oil till brown on one side and turn to the other. Put on kitchen tissue.  Eat hot with tomato sauce or plain.

Farah's Afghani Gosh

Afghani Gosh

For Mutton:
1/2kg Mutton
2tsp Salt
4-5 Onion (finely cut) or Barista
3/4th cup Oil
2tbsp Ginger Garlic paste
2 cups Water
All Spices powder
1Tomato crushed
1Yoghurt (180gms) - (In the beggining put Yoghurt in a strainer to remove excess water)

Spices:
1/4tsp cardamom powder
1/4tsp cinnamon powder
1/4tsp garam masala powder
1tsp coriander powder
1tsp black pepper  powder
1tbsp zeera powder
1tbsp Tandoori masala(Shan)
1tbsp Bombay biryani (Shan)

Mix all spices keep aside.

Tossed vegetables:
4tbspButter
1/2 carrot (long thin strips)
1/4th capsicum (long thin strips)
1/4 tsp ajinomoto
1/4 tsp blk pepper powder
Salt to taste

Toss vegetables and keep aside.

Method:
In a cooker put oil fry onions until golden brown..(can also use barista instead of fryng)
In the same hot oil add mutton,barista,ginger garlic paste,salt,all spices powder and water
Close cooker whistle 2 times nd 10mins on slow flame or until mutton is tender.
Open cooker add crushed tomato,yoghurt and tossed vegetables cook on slow for 10mins.
Serve with fried potatoes and coriander leaves.