Tag Archives: easy recipe

Stuffed Mushrooms with Cheddar

24 Mar

For the second installment in the ‘meal for friends’ series, I give you….Stuffed Mushrooms with Cheddar cheese!

Benefits: You can kill someone with this dish.

It’s seriously rich. But seriously easy, and is made from Mushrooms! You know how much I love those!

What’s more, its a great  for parties and gathering when you have loads of people coming and you don’t want to spend too much. So here goes.

What you need:

15 large open mushrooms

Garlic Mayonnaise, 200 gm

5 medium sized Chicken salami cuts, cut into tiny bits

5 medium sized Pork salami, cut into tiny bits

Dill, finely chopped

Pepper to taste

Salt to taste

Grated cheddar cheese (as much as you like!)

What to do:

Preheat the oven for 10 minutes.

Combine the dill, pepper, salt, the chicken and pork salami and keep aside. This is your stuffing.

Remove the stems of the mushrooms, and place them cap side down in a baking dish, and spoon the stuffing into them.

before topping it with cheddar cheese

Top them with cheddar cheese, and put the dish in the oven for 10 minutes on 250 degrees (or more if you like the burnt cheese taste)

After topping it with cheese

And you’re done! Keep the defibrillator ready!

 

 

Yuuuurrrrmm

 

Lazy Latif’s Leftover Brunch

6 Mar

Its one of those Sunday mornings when you barely want to move an inch. Its close to afternoon. Breakfast doesnt make sense and the idea of a heavy lunch is off-putting. So you take last night’s left overs and whip up some lazy Sunday brunch.

Like I did.

With 2 eggs, salt, pepper and chilli powder…

…Chopped corriander…

…last night’s Red Beans…

…and gobbled it up…

…with some fruit, cookies and a mug of steaming coffee.

Hungry to Bliss in 5 minutes.

Good Intentions, Great Expectations

23 Feb

I recently had some foodspiration and decided to experiment with whatever ingredients I had in my fridge and cupboard at the time. Turns out, I managed to make some pretty excellent fried chicken! Of course by the time my friends ate it, it was cold and so not half as good as would have tasted when it was hot. But the important thing was I experimented without a set a recipe and it was Fun!

an experiment gone well

So here’s me sharing my easy 20 min fried chicken recipe. To make things easier, I’ve put an ‘E’ in front of all the essential ingredients. The rest you can add or subtract depending on how you want your experiment to go. Feel free to add anything extra as well (I even contemplated putting vanilla essence into the thing). Enjoy!

What you need: (serves 2)

2 chicken breast fillets——E

3-4 cloves of garlic chopped

1 inch ginger, peeled and chopped

1 raw egg—-E

2 tbsp flour—–E

1/2 tsp ground pepper

1/2 tsp cumin seeds

1/2 tsp red chilli powder

Oil for frying—–E

salt to taste—–E

What to do:

So here’s the thing. The recipe has got to be made with a certain I-care-a-hoot attitude, but just enough to keep you relaxed. Otherwise you wont end up experimenting and enjoying the results when they turn out right.

Defrost the chicken breasts and mix it up with the garlic, ginger and pepper. Leave it aside while you prepare the batter.

fillets with seasoning

For the batter, mix the flour, egg, salt, cumin seeds and red chilli powder.

flour and egg

spices in the batter

In a shallow pan, heat up the oil.

the mystery cook in the oil 😛

Dip the chicken fillets in the batter and fry until golden brown. Done!

You can always eat it plain, but just for fun, I served it with some salad and a bun!

all packed up for my friends

Food Exchange: Dal Makhani (Creamy Black Lentil Stew) for a BLT

6 Feb

In this first attempt at exchanging meals, my classmate and I did a nice cross cultural thing with me making him Dal Makhani with Rice and him returning the favour with a blow-your-mind BLT sandwich.

“So is this the Indian version of stew?” I was asked, and the answer is mostly Yes. Dal is a stew but it is also very much like a soup.

Dal Makhani specifically is a very popular Punjabi-Indian dish made out of split lentils and beans and eaten either with Roti, Naan or Rice.The word ‘Makhani’ specifically comes from the word ‘Makhan’ which means cream or butter, and let me tell you, this Dal has plenty!

Below are recipes for both Dal Makhani and BLT sandwiches. Take your pic, or better still, try both! Bonn Appetite!

P.S: Don’t mind my cutting corners, but this is the best I could do in the hostel. I can assure you, though, that there was no compromise on the yummy-ness.

Dal Makhani (serves 4)

What you need:

1 cup dried red kidney beans

1 cup whole black lentils

2 medium sized red onions, finely chopped

2-3 cloves of garlic, mashed into paste

1 inch of ginger, peeled and mashed into paste

2 tbsp tomato puree

2 tbsp milk

1 tbsp butter or fresh cream

1 inch cinammon

1 or 2 pods of cardamom

1 bay leaf

1 tsp garam masala

2 or 3 cloves

2 or 3 dried black-pepper seeds

2 tbsp oil

coriander leaves for garnish

2 cups water

What to do:

Soak the beans and lentils overnight so they’re softer and easier to cook.

On a high flame, heat the oil in a pressure cooker. Once the oil is heated, lower the flame to medium. Add the garam masala, bay leaf, pepper, cinammon, cloves and cardamom. Saute for about 3o seconds. Now add the ginger and garlic. Saute until golden brown. Now add the chopped onions and saute for another minute or two.

Once the above mixture has started to form a nice mass, add the tomato puree. Cook for a few minutes till it all comes together well.

Now add the lentils and beans along with the water and stir. Close the lid of the pressure cooker and let it cook for about 20 mins till the lentils and beans are cooked. At this stage, add the milk and boil.

Before serving, add the dulop of cream or butter and garnish with coriander leaves. Serve hot!

Note: If you dont have a pressure cooker, you can follow the same procedure, except you’ll have to cover the pan with a lid and let it boil for longer so the lentils and beans are cooked.

So thats Dal Makhani. Now, the BLT.

BLT (Bacon Lettuce and Tomato) Sandwich (for 1)

What you need:

2 medium slices of tomato

1 tsp of mayonnaise (go crazy if you love it)

2 slices of white bread

2 leaves of lettuce

2 to 3 bacon strips

1 tsp of oil

What to do:

Heat the oil in a pan. Now put in the bacon slices and lightly fry. You can fry it for longer if you like it a bit crunchy.

While you’re doing that, put in the slices of bread for toasting. Make sure that its medium, so you don’t end up with toast.

Spread the Mayo on the warm slices of bread and put a leaf of lettuce on each. On top of that, put the bacon and finally, top it with the tomato slices.

Done!

Chicken with Yogurt, scented with aromatic whole spices

26 Jan

I was reading this article in the Guardian recently, and I thought to myself, “Hmm…I cook meat in yoghurt all the time.” So I thought it fit that I should share my recipe too.  In its current form, its more a curry and not a Bake, but it very well could be.

 

Spices are essential to this dish. No being miserly with these.

I have to give my Mum the credit for the recipe, though the one below is more of a quick-fix, student budget solution. Again, full points for versatility ( you can even take just the chicken pieces from the ready dish and put them in your sandwich).

What you need:

For Marination:

4 chicken breast fillets cut into square-inch pieces

150 gm plain yogurt

1 tsp  turmeric

1 tsp red chilly powder (you can put in less depending on how hot you want it)

1 tsp ground coriander seed powder

1/2 tsp ground black pepper

Mix all the above ingredients and leave aside.

Note: They say the longer you marinate the chicken the better, so even if you’re doing it in a hurry, try and marinate it at least for an hour before you start making your dish.

 

Marinate the Chicken. Dont be afraid to mix with your hands!

For the dish

1/2 tsp turmeric powder

1/2 tsp ground coriander seed powder

2-3 petals of garlic, chopped

1 inch ginger, chopped

2 Bay leaves

3-4 cloves

3-4 cardamom

1 inch Cinnamon

2-3 medium sized onions-chopped fine

2 potatoes – chopped into 2 pieces each

2 tbsp tomato puree

5-6 tbsp oil

1 cup water

salt to taste

What to do:

In a deep vessel heat the oil on a high flame. Once the oil is heated add the bay leaves, cloves, cardamoms cinnamon, tumeric powder, coriander seed powder and fry for a minute.

 

Smells awesome already...slurrp!

Add the chopped garlic and ginger and fry for one more minute. Keep moving the mixture around constantly to prevent it from burning.

Now add the finely chopped onion into the oil and fry over medium heat. Once onions are soft brown add 2-3 spoon of water and let the onions melt (cook for about 10-15 mins). Now add the tomato puree and stir.

Then add the marinated chicken and the potato, add half a cup of  water, mix them well and let the chicken cook over medium heat. Incase you need to add  more water add warm water only.

 

Frothing in the pot. Almost there...

Its done!

Enjoy it with rice, bread, roti or just by itself. I gobbled it up with Roti.

 

Mmm...so warm and comforting.

Mushrooms: Spreading the joy

14 Jan

[This post is dedicated to my good friend Nattu, who sent me a really pretty card (she herself made) all the way from India. See that  lovely Radha-Krishna stamp?

Despite my sickness and state-of-mind, it instantly cheered me up 🙂 Nothing quite compares to physical letters and cards, wouldn’t you say?]

Easy Mushroom Paste and why it spreads so much joy


The reason it spreads joy is because,

  1. Its very easy to prepare
  2. Its versatile (I’ll explain how later)
  3. Its cheap and does very well for a student budget
  4. It lasts really long, so it works well for student schedules too

What you need:

(Nb: the following ingredients are in proportion to 250gms of Button mushrooms. Double it if you want to use 500 gm mushrooms)

250 gm Button Mushrooms

2tbsp slightly salted butter

1 tbsp ground black pepper

salt to taste

What to do:

Wash and chop mushrooms into squarish pieces as finely as possible. The finer you chop, the smoother your paste.

In a medium sized pot, put the mushrooms and the butter and heat on medium flame. The mushrooms will start releasing water.

So you’ll probably start with something like this…

 

Then go on to something like this…

 

And then this.

The whole process will take a good 20 minutes or so, so have patience. The trick is to let all the water evaporate so in the end you have this luscious thing that’s swimming in butter (i never said it would be healthy!)

Once all the water has evaporated, turn off the gas and set aside to cool. Once cooled, add salt and pepper.

Its done.

Now comes the fun part. Remembering I was telling you how this paste is really versatile? The thing is, it can be used in as many ways as you want.

You can have it by itself; or toss it in your salad;or mix it with rice to make pilaf; or eat it with nan bread; or add it to boiled pasta.

I have myself tried it as a filling for roles, croissants and also for samosas, and they’ve turned out to be big hits with all my friends and guests.

Just to give you an example, I’ve mixed it here with Garlic and Herb La Roule’ cheese, to make it a breakfast spread for toast.

The best part is that you can store it in a container in your freezer for at least a week and keep using it as and when. That’ll save you both time and effort, especially if you’re running around attending classes and doing your assignments!

 

Quick Rajma for those of us who live on their own/don’t have a cook/don’t have patience to cook

27 May

Rajma is an Indian dish made out of black beans. It’s a gravy eaten with plain steamed rice, and if you follow my recipe, it’s really really simple 🙂

Alright, so this is what you need-

2 medium bowls of black beans
(here I’m just going to add that you get 2 varieties- the red ones and the pink ones. You can use both, but personally I prefer the pink ones because they cook faster)

2 onions finely chopped

2 tomatoes finely chopped

1 spoon of ginger-garlic paste (available at all grocery stores. If you don’t get it, then you can make some yourself)

2 teaspoons of Rajma Masala (also available at all grocer stores. If you don’t find it, use 1 teaspoon of powdered coriander seeds)

4 cloves

2 cardamom pods

2 sticks of cinnamon

4 to 5 black peppercorns

3 tablespoons of oil

1 teaspoon of red chili powder (you can put less if you want it less

salt to taste

a few chopped coriander leaves for garnish

What you need to do-

The black beans, in order to cook easily first need to be soaked. So ensure that the seeds have been soaked in water for atleast 8 hours. If you want to quicken the process, you can add a pinch of baking powder to the water, but its generally avoidable.

Making the Masala

After 8 hours of soaking, drain the water from and set the black beans aside

In a pressure cooker/ large vessel, heat the oil over a medium flame

Once heated, add the red chili powder, Rajma Masala, cloves, cardamom, cinnamon and peppercorns. Let it fry in the oil for a minute, till you can smell the aroma of the spices

Now add the ginger-garlic paste and onions. Saute till golden brown.

Add the tomatoes and stir. At this point, put a lid on the cooker/vessel and let the mixture heat up for about 3 to 5 minutes on a low flame.

After 5 minutes, the tomatoes should have disintegrated and the mixture should look like a thick paste, with the oil separating from it. If not, then sprinkle some water in it, and cover it for another 5 mins.

If  the oil still doesn’t separate, don’t fret. It doesn’t happen sometimes. Smile, and breathe in the aroma.

What you’ve essentially got at this stage, is the masala.

Ra…ra…rajma

Now add the black beans, salt  and 4 cups of water. Cover the pressure cooker/ vessel and let it heat up to a boil for about 20 minutes. (If you’re using a pressure cooker then wait for 2 whistles)

After 20 mins, if you can split a bean, then its cooked.

Now for some fun! With a masher, mash around in the vessel/cooker till you see that the stuff is thickening.

Voila! Its ready!

For garnish, add the chopped coriander leaves. Serve hot with steamed rice.

TIP: For an extra tang to the dish, which is always great, squeeze half a small sized lemon into the dish.

Picture of Rajma from

Something simple

24 May

On request, here’s a really really simple salad that you can make at home. It’s got an Indian twist, and its really very very yummy. You will find it in a lot of Maharashtrian house holds.We call it ‘Koshimbir’.
What you need-
1 cucumber (finely chopped)
2 teaspoons of groundnut powder
1/2 spoon of sugar (optional)
A pinch of red chilli powder
A pinch of pepper powder
A few drops of lime juice
Coriander leaves for garnish
Salt to taste

What you need to do-

Put the chopped cucumber in a bowl. Top it with groundnut powder, red chilli powder, and a few drops of lime juice.

Leave the bowl in the fridge for about an hour.

When it is time to serve, add the salt, pepper and sugar.

Mix thoroughly.

Add coriander leaves on top as garnish, and it’s ready!