Rice Balls

Rice Balls

This was to be my day 1 recipe. I had thought since starters are first this is day 1. However my laptop is under repairs and not delivered on the promised date. Yes fool that I was I believed him... So this is the last in the series Kids Delight.

Rice Balls was my kid’s choice, they watch some cartoon/ serial and apparently there is one person who makes delicious rice balls. This was okay as first try but bland.   Next time...

Rice Balls

Recipe Source: Adapted from here.

Ingredients:

• 1 cup rice cooked with extra water (I used sona masuri) 
• Salt
•  Pepper
• ½ cup grated Parmesan (I used regular processed Amul Cheese)
• 2 tblspn extra-virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, chopped
• ½  capsicum each or red and yellow , diced fine
• ¼ cup cabbage
• 5  basil leaves, chopped
• 2 tblspn tomato sauce
• 1 tsp sugar
• 1 cup  bread crumbs
• 1  cup oil ( as needed)

Rice Balls

Method:

• Take the cooked rice in a large bowl.
• Add salt and pepper and cheese.
• Mash well kneading it to a smooth dough.
• Keep covered in the refrigerator for 2 hours or overnight. The rice must be chilled.
• In a large kadhai/wok over heat 1 tblspn oil.
• Sauté onions and the chopped garlic for 2 minutes.
• Add in basil, tomato sauce take off heat add the cabbage and capsicum mix well.
• Add salt and pepper to taste and set aside to cool.
• Lightly grease your palms take 2 tblspn of the rice mixture in the hand and form a small cup.
• Place 1/2 tsp of the filling mixture to centre of the rice cup. Close the opening and shape in a proper ball.
•  Roll the rice ball in the into the bread crumbs.
• You can either deep fry or like me use the appe/paniyaram pan and shallow fry the rice balls till deep brown.
• Transfer on a paper towel lined plate or dish.
• Serve with chilli sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

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Paneer Masala with Capsicum

Paneer Masala with Capsicum

In continuation with the series North Indian side-dishes I have today this delicious dish that I had long ago found on the site cinnamon n spice. I had made it ages ago and remembered this yummy dish occasionally but since I could not remember the details I have just hoped to make it yet again.

The other day when I was cleaning up I found the scrap of paper on which I had written the recipe.

Paneer Masala with Capsicum

Paneer Masala with Capsicum

Recipe Source: CinnamonNspice

Ingredients:

• 400 gms paneer, diced
• 2 medium capsicum, diced ( I used coloured)
• 2 onions, chopped fine
• 4 tbsp tomato puree
• 1 large tomato
• 1 tsp garlic ginger paste
• 1 tbsp kasuri methi (dry fenugreek)
• 1 tbsp cashews
• 1tbsp raisins ( I did not use)
•  A pinch black salt
• 1/4 tsp red chilli powder
• A pinch hing/asafoetida
• A pinch turmeric powder
• 1 tsp sugar
• Salt to taste
• 2-3 tbsp oil
• 2-3 tsp of North Indian Spice Masala

 Method:

• Heat a kadhai/wok and drop the  Kasuri Methi. Switch off the gas. Set aside. Once the pan cools crush the methi between fingers and powder it.
• If using soak raisins in hot water for a few minutes and drain.
• Heat oil in a kadhai/wok. Add cashews and sauté till golden in colour.
• Drain them. I get small pieces you could chop them to a smaller  pieces.
• In the same oil add capsicum sauté for a few minutes. Drain  and set aside.
• Now add hing/asafoetida, ginger garlic paste and sauté till the raw smell goes away.
• Add the onions and sauté till transparent.
•  Add tomato puree and cook for a few minutes on low heat till oil separates.
• Now add salt, rock salt, sugar, and turmeric powder, red chilli powder mix and cook for a minute on low heat.
• At this point you can add the capsicum cover and cook for a minute. But since we do not like cooked capsicum much I did not do this step.
•  Add chopped tomatoes, salt and the ground masala. Cover and cook for few minutes till capsicum (in case you are cooking the capsicum) is tender yet firm.
• Add paneer pieces and salt mix well. Cover and cook for a minute or two. Add crushed kasuri methi. In case you are using raisins now will be a good time to add them.
• Switch off the heat add the capsicum in case you have not cooked it like me.
•  Add cashews. Garnish with coriander leaves.
•  Enjoy with hot with chapattis.

Paneer Masala with Capsicum

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Guasacaca - Venezuelan Avocado Salsa

Guasacaca - Venezuelan Avocado Salsa

In Venezuela the cuisine you will find influences especially from Italy, Spain and France. If that is not enough you will find indigenous as well as African influence.

Being a large and diverse country, each region in Venezuela has its own distinctive regional cooking.

On the coast enjoy fish, shellfish, crayfish, and fish soups as well as fish stews.  Coconut is also part of some dishes. In the Andean region the food is quite different. Here the "arepa" is not made of cornmeal but wheat. Cured meats and sausages are a delicacy and are sold in many villages.

 In the Amazon region besides yucca, corn, beans and bananas you can also enjoy turtles, tapirs, monkeys birds and deep fried ants. Squeamish you could also live on Casabe, bread made out of yucca.

When in the market, for my weekly Sunday marketing I started looking at avocados hubby was all too happy! He was expecting a shake. When I came home I immediately started attending to it (normally it’s lying around, he gets irritated and attends to it) was he thrilled!!!

Then he saw me mixing it up for a salad he just walked away….poor man!!!

At lunch (he came late) he had heard me admonishing the girls “keep some for Papa” he got curious and Apeksha served him a miniscule portion just to harass him, “taste it Papa. You may not like it” was what she told him!!

He came back not just for seconds but for fourths also. The entire bowl was over in one sitting. But the best part was FIL too liked it!!

There are some substitutions here; I replaced seeded jalapeno peppers with chillies and hot pepper sauce with chilli sauce, white wine vinegar with red wine vinegar.

Guasacaca - Venezuelan Avocado Salsa

Guasacaca - Venezuelan Avocado Salsa

Recipe Source:Food.com

Yield: 6 cups

Ingredients:

• 2 cups onions, finely chopped 
• ¾ cup red capsicum, finely chopped  
• 3 tblspn green chillies, finely chopped
• 3 tblspn extra virgin olive oil
• 3 tblspn red wine vinegar
• 1 tsp US mustard
• ¾ tsp salt
• ¼   tsp black pepper, fresh ground
• 1 large garlic clove, minced
• 1 ½ cups avocado, chopped and peeled 
• 1 ½ cups tomatoes, chopped
• 2 tblspn dhania/ coriander leaves, chopped 
• ¼ tsp red chilli sauce

Method:

• Mix the onions, red capsicum, green chillies, olive oil, red wine vinegar, mustard, salt, pepper, garlic in a large bowl.
• Toss mixture gently.
• Cover and refrigerate 3 hours.
• Stir in avocado and tomatoes and red chilli sauce just before serving.

 

Guasacaca - Venezuelan Avocado Salsa

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Chilled Gazpacho for Spain

Chilled Gazpacho

Most of my international recipes are from what I have read in Mills n Boon! How I still adore those books … now I have slightly “upgraded” myself and I read Percy Jackson and his antics! Maybe when the kiddo starts reading M&B I will do the same again!

There was such book where the heroine is served delicious “gazpacho’ soup! The author went on describing the soup and I was surprised that there is chilled soup! Soup to my mind is to be served hot! Before the meal and generally it fills me up so much that I want hardly any dinner! Boooooooo! What a punishment for a foodie !

But exceptions prove the rule “Gazpacho" is cool, refreshing and flavourful start to a meal on a hot summer day. Gazpacho can be had from a soup bowl, or drink it from a glass.

This soup originates in the southern part of Spain called Andalusia. It is tasty, refreshing and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar.

So this summer I am going to do what Spaniards do - Make a batch of /gazpacho/ and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.

So today in the Mega marathon which we call as “ Around the World in 30 Days” lets visit Spain.

Gazpacho

Recipe Source: Adapted from here and here

 Ingredients:

• 1.5 kgs/10-12 ripe tomatoes
• 2 slices of white bread, crust removed
• 2 cucumbers, peeled, seeded, coarsely chopped
• 1 small onion, coarsely chopped
• 3 cloves of garlic, minced
• 2 green capsicum, washed, de seeded, coarsely chopped
• 6 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• salt to taste

Garnish: 

• 3-4 croutons (optional)

Method:

• Make a cross cut on the tomatoes near the stalk.
• Boil 3 litres of water, switch off the gas. Drop the tomatoes in the water. There should be enough water for the tomatoes to soak. Let them stand for 30 minutes.
• After 30 minutes drain and peel the tomatoes, remove the seeds and drop them in the blender.
• Meanwhile soak the bread in a little water.
• Add the softened bread to the tomatoes.
• Add the capsicum, cucumber garlic, olive oil, salt, and pepper to the blender jar.
• Make a smooth paste. In case all the ingredients do not fit in the  blender jar make the paste in batches.
• Mix well. The gazpacho should have a creamy texture and should not be too thick or watery.
• Chill the gazpzcho in the fridge for a couple of hours.
• Just before serving spoon in glasses top with spring onion and crotons.

Chilled Gazpacho

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Vegetarian Shawarma Recipe for Quatar

Vegetarian Shawarma

We love Shawarma now !

It was introduced to me by my elder daughter as I was constantly complaining that she does not eat at home. “What do you eat at Miramar that I cannot make?”   Now throw this challenge to a teenager and be prepared to face the consequences.

She took me to Miramar and fed me Shawarma.  She was shocked that I did not like it. It was bland and I felt not something as good as she described.  

Somewhere around that time it was Wine Festival better known as Grape Escapade  and after our visit there   all of us , we are about 20 of us here ,wanted something to eat.  Most places were closed so we went for Shawarma.  Me grumbling that what muck we have to eat, and imagine 18 of them pouncing on you telling you are you crazy….

This time the place was better and the Shawarma was awesome. Both my husband and I liked it.   

Savoury Corn Fitters from New Zealand

Savoury Corn Fitters

Now that school has reopened I have a problem what do I give in the kiddos tiffin box?

To add to my woes she does not have a breakfast, barely gulps down a small cup of milk. 

 She comes home for lunch but she wants something delicious in her tiffin box. Her idea of delicious and mine are mine are poles apart.

 The day I give something she does not want we end up having the tiffin uneaten but loaded with excuses like I had to go to the staff room as I am the CR etc.

About this time I was researching recipes for this trip around the world. I fell for the simplicity of these delicious corn fritters. It also what doctor ordered an egg…

Sorry those who do not eat eggs replace it with 1 tblspn of egg replacer or 1/3 cup of cream.

The original recipe has cheese and ham included but I did not add as I did not have time to grate the cheese and ham I do not do. Please feel free to use them if you like it.

Also the original recipe used flour or maida, APF I replaced it with oats. Another thing she refuses to eat.

The whole thing went down well with tomato sauce. Infact she ate one of the fitters before she left for school… Ahhhhhhh relief!!

Savoury Corn Fitters

Savoury Corn Fitters

Cuisine: Kiwi Cuisine

Recipe Source:Kiwi Faves 

Ingredients:

• ¼ cup red capsicum/pepper, chopped
• ¼ cup yellow capsicum, chopped
• 1 medium onion, chopped fine
• 1 ½ cup oats
• ¼ cup spring onion chopped
• Salt and pepper
• 1 eggs
• 1 can cream style sweet corn,1 tin
• ½ tsp baking powder
• rice bran oil for frying

Method:

• In a large bowl mix together the capsicum, spring onion, onion, salt and pepper mix well.
• Add the sweet corn, mix well.
• Add the oats and give it a nice good stir. Check the seasoning.
• Add the egg/ egg replacer, baking powder. Mix well.
• If you feel the batter is dry add a tblspn or two of water. The batter should be of dropping consistency.
• The original instructions said “Heat 2 tblspn of oil in a non- stick pan add a tableful of batter in the hot oil.”  I did that but then  preferred the method of adding the ladleful of batter  on the hot pan and then adding oil to the sides of the batter, much like how we add oil to a dosa but of course I need a little more oil than the dosa needs. And I did that from the second batch that I made on the same pan. Suit yourself.
• Fry till golden on both sides.
• Serve them with tomato sauce.

Notes: 

• I used the circular cookied dough cutter that i kept on the tava/ skillet and added the batter in it to get the perfect sized round shaped.

Savoury Corn Fitters

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Mexican Rice

Mexican Rice

I hope you have enjoyed your trip around the world with us! Wondering what I am talking about? Okay we at blogging marathon are off” Around the World in 30 Days”! Foodies’ hai bhai kya? Food par he bolenge! 

So let’s stop today at M Mexico! Why it’s like Indian food! My daughters refuse to believe that I have cooked international food today! The younger one checked it out to see if there is something called Mexican Rice!

Shhh!

 I do not know what to say? Okay I do cook up names, fancy names but them not believing me when I am so earnestly telling them…! Pah! I do not know what these youngsters are these days... No respect only!!! (Ha all that ranting feels good!)

Anyway please believe me when I say that most Mexican food is like Indian food so that is the reason it’s popular in India.  I have a big list and recipes shared with me by my friend Vidya that I want to try in near future… so look out for some more delicious food here.

Right now  before you enjoy the Mexican rice I have dished out here some cuisine history, sorry you can skip it if you want and go directly to the recipe and I am quoting what I read in Wikipedia so,  

“Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.

While, the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country.”

” Mexican cuisine is as complex as any of the great cuisines in the world, such as those of  India,  China,  France,  Italy and Turkey It is created mostly with ingredients native to Mexico  as well as those brought over by the Spanish conquistadors, with some new influences since then In addition to staples such as corn and chilli peppers, native ingredients include  tomatoes,  squashes,  avocados,  cocoa and vanilla as well as ingredients not generally used in other cuisines such as edible flowers, vegetables such as  huauzontle  and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the centre and south of the country. It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chilli pepper as a seasoning as they are complementary foods.

Mexican Rice

Mexican Rice 

Recipe Source: Vidya 

Ingredients:

• 1 cup rice
• 3 cups water+8 cups
• 6 tblspn oil
• 1 tblspn red sauce( recipe coming soon)
• 2 tsp garlic paste
• ½ tsp ginger paste
• ¼ cup rajma, soaked and boiled
• 1/3 cup corn, boiled
• 2 tsp chopped green chillies
• ¼ tsp dhania/ coriander seed powder
• ½ cup capsicum, sliced
• 1/3 cup onions sliced and separated
• ½ cup cabbage, sliced fine
• ½ tsp oregano
• ¼ tsp pepper powder, freshly ground
• 1 tsp butter
• 1 tsp jalapeño water (I substituted with vinegar)
• 1 tsp dhania/ coriander leaves

Mexican Rice

Method:

• Wash and soak the rice in 3 cups of water for 30 minutes.
• Strain and discard the water.
• Boil the 8 cups add 2 tblspn oil add the rice. Cook uncovered till the rice is done.
• Once the rice is cooked strain the rice in a colander.
• Cool the rice for 1 hour. Then to cooked rice apply oil, salt and 1 tblspn red sauce.
• In a kadhai/wok heat 2 tblspn oil add the garlic, ginger pastes. Stir.
• Add boiled rajma, boiled corn, green chillies, and coriander seed powder. Stir fry for 2 minutes.
• Add the capsicum, onions, cabbage and stir.  The ingredients should not cook fully.
• To this add the prepared rice, oregano, pepper powder, butter. Stir fry for 4-5 minutes.
• Add the jalapeño water, if using else add the vinegar and coriander.
•  Serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Lengmans Noodles from Kazakhstan

Lengmans Noodles from Kazakhstan

For K today in the Blogging Marathon Around the world in 30 days I have chosen Kazakhstan.

Kazakhstan is located in southern Asia between Russia and Uzbekistan. Approximately 80 percent of the land consists of lowlands, plains, and plateaus. Strong winds often sweep through these flat lands. The climate in Kazakhstan is varied, and different plants and animals are found according to region. Parts of Kazakhstan become extremely cold in the winter and very hot during the summer. The Kara Kum Desert, the world's fourth largest desert, occupies most of central Kazakhstan.

For hundreds of years, Kazakhs were nomadic herders who raised qazaqi qoy (fat-tailed sheep), cattle, ayïr tüye(Bactrian camels), and at (horses). Kazakh nomads heavily relied on their animals for transportation, clothing, and food. They usually ate mutton (sheep), milk, cheese, and flat bread baked on a griddle. They also produced goods that they traded for grain, vegetables, and fruits at markets in the more settled cities of south Kazakhstan. Cone-shaped tents called yurts were their homes, which were easy to set up, dismantle, and carry.

 Traditional Kazakh foods reflect the nomadic peoples and also Middle Eastern influences. Middle Eastern methods of preparing and seasoning rice, vegetables, kebabs (skewered meat), and yogurt have been added. Favorite drinks such as black tea and vodka are part of Kazakh and Russian custom. Russian food is found in abundance in northern Kazakhstan and larger cities.

So for my choice it was difficult in fact I was about to just give up when I chanced on this site. It opened a whole new world of Kazakh foods.  

Okay girls please do not be put off with my long long procedure. Try it its well worth the effort.

Lengmans Noodles

Cuisine : Kazakhstan

Recipe Source:Here and Here

Serves : 6

Ingredients:

For the Stew:

• 1 tblspn of diced onion
• 200 gram mushrooms, cubed
• 1 medium size potato, thinly sliced
• 3 leaves of cabbage, sliced lengthwise or into cubes
• ¼ cup of bean sprouts
•  1 capsicum, cubed
• 3 tomatoes, diced
• 8 cloves of garlic, thinly sliced
• ½ cup of diced coriander, chopped 
• salt to taste
• 2 tsp of ground cumin
• 2 tblspn of olive oil

 For the Dough: 

• 2 cups of maida
• A little less than 2/3 cup of water
• 1/2 tsp salt
• olive oil as needed

For boiling noodles: 

• 4 cups of water
• 3/4 to 1 tsp salt 

Method: 

Let’s mix the dough:

• Add the salt with flour in a bowl and mix well.
• Add water a little at a time mix as you go.
• Mix with a little force in the beginning and towards the end use less and less water each time.  You may not need all the water recommended.
• After mixing the dough smooth the dough by kneading with fists and folding for about 5 min.
•  In case you need water to because the dough feels tough dip your hand in the water container .Make sure your dough is completely smooth.
• Spread some oil on the top of dough, cover the dough with plastic wrap first, and then towel on top, let sit for 30 min at room temperature.

As the dough is resting let’s make the stew:

•  Heat the kadhai/wok add oil and heat at high heat.
•  Add onion to the cooking pan, stir.
• Add the potato and stir fry often until all sides of potato turns brown.
•  Add cumin and mushrooms stir fry for 2 or 3 min.
•  Add tomatoes, stir fry for 5 min or until the juice of tomato comes out nicely.
•  Add cabbage, stir fry for 2 min.
•  Add red pepper, and bean sprouts stir fry for 2 min.
•  Add coriander stir.
• Add about ½ cup of water to cover all goodies, add garlic, and allow it to boil for 5-10 min or so. Add salt to taste.

Let’s now make the noodles:

• Cut the dough into few pieces, roll each piece into long thin band, On top of each layer, brush with plenty of vegetable oil to keep them from sticking to each other.
• Roll each band into long round thinner band and roll onto a plate as below. Start with inner-most layer first then next outer layer. 

• Brush the top of circled dough with plenty of oil, cover with plastic wrap, and keep at room temperature for 30 min. If you feel your dough is still a bit hard after 30 min, keep it a bit longer, so it is easier to stretch.
• Meanwhile boil water in a deep pot with salt. Keep the water simmering as you get on with the next steps.

• Pull out the rolling band from one end, stretch it to even thinner (this is to be done in a wooden board but since I don’t have one I did it on the kitchen platform.)

• Actually there are more steps here which I could not manage but in case you are interested you could roll the noodle on hands, press hard on the wooden board, press it few times, and press it till you see some noodle is almost broken. Check here.
• Then toss the stretched noodle in the boiling water.
• It’s very important here is make sure you stir the noodle thoroughly by chopstick or folk. This way your noodle will not stick to each other. Cover the pot, allow it to boil. Open the lid let it continue boiling for 3 more minutes
• Take out the noodle from the pot.
• Toss the noodle into another container with cold water to cool down the noodle a little. Depending on the person you are serving the noodles can be custom served.
• Place one portion as needed on a plate; break the noodle by hand if needed.
•  Add about 1/2 cup stew on top and serve.
• Laghman needs to be served to each individual one by one, it tastes great when it is fresh.

Notes:

• If you feel your noodle turned out a bit bland, add some extra salt to the boiling water. So your next batch noodle will turn out better.
• And this water after boiling noodle can also be served as soup.   

Enjoy!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!