Dish #420 - "Chila" - A Quick n Easy Gujarati Snack

"Chila" a yummy and quick Gujrati snack...I make this quite often...it does not require any planning...all ingredients are normally always available in the kitchen.

This is nothing but an instant dosa made of gram flour.

Dish #419 - Prawn Saganaki - My lil Twist on the Greek delicacy

Another of my favorite prawn starter, is the "Prawn Saganaki" a Greek delicacy...
Have not been to Greece, but had this several times in some authentic Greek restaurants in Goa.
Though traditionally the Greek Ouzo (Greek drink) is added to it, but after a little bit of research I realized it smells/tastes of aniseed so added ground aniseed.
Anyway with or without Ouzo this dish tastes great...

Dish #418 - Methi Thepla - A Gujrati Breakfast delicacy - #sundaybreakfast

Here is a Gujarati delicacy often made by me using Fenugreek leaves also called Methi in Hindi!

Known as "thepla" is Gujrati, its easy to make and delicious.

Ingredients
Whole wheat flour - 150 gms
Bengal gram flour (Besan) - 100 gms
Fresh fenugreek leaves (methi leaves) - 1 cup chopped
Red chilly powder - 1 tsp
Curds (yoghurt/dahi) - 3/4 cup
Oil - 3 tsp
salt to taste
oil/ghee for cooking

Method
Sieve the wheat flour and gram flour separately.
Combine the wheat flour, gram flour and the remaining ingredients in a bowl, mix well and knead into a soft dough.
Cover and keep aside for 20 minutes.
Divide the dough into 8 equal portions and roll out each portion into a circle of 5" diameter.
Heat a tava/flat pan and cook using little oil or ghee till golden brown spots appear on both the sides.
Serve hot with chhunda (sweet mango pickle) or with curds and any mango pickle.

We normally eat it with my favorite Punjabi Mango pickle.

Dish #417 - Lamb & Prawn Cajun Jambalaya - #perfectweekendmeal

Jambalaya is rice dish, very similar to the Indian Biryani, but Jambalaya is a dish with Spanish and French influence. Though I don't have all the details except that it tastes really good...

I have had Jambalaya in some restaurants in Bangalore as well as abroad, and tried making this at home.
The first time I made it I used a recipe from a food channe, but due to my Indian taste buds I found it pretty bland, from then I started using Cajun spice to give it a small Mexican twist and make it as delicious as my Cajun prawns.

After cooking it realized that its very simple to make, but equally delicious to our biryani with less time in the kitchen.

Though I cook this on Sundays, its pretty easy to cook it on weekdays also as its quick and a complete meal.

Ingredients:
olive oil - 1 tbsp
Lamb cubes - 200 gms
Prawns - 200 gms
Onion - 1 - diced
Red pepper - 1- thinly sliced
Garlic cloves -2 - crushed
Cajun  - 1 tbsp 
long grain rice - 250g
plum tomatoes - 400g can
lamb stock or Water - 350ml
Parsley or Coriander - for garnishing

Method: Heat the oil in a large frying pan with a lid and brown the lamb for 5-8 mins until golden.
Remove and set aside. Tip in the onion and cook for 3-4 mins until soft.
Then add the pepper, garlic, prawn and Cajun seasoning, and cook for 5 mins more.
Stir the lamb back in with the rice, add the tomatoes and stock.
Cover and simmer for 20-25 mins until the rice is done.
Serve hot garnished with parsley or coriander leaves.

Dish #416 - Mediterranean Style Grilled Lamb Chops

Grilled lamb chops is one of my favorite evening starter...
Made these couple of days back in Mediterranean style and my family absolutely loved it and I am sure you will too..!!

Ingredients :

Lamb chops - 500 gms
Yellow bell pepper - 1 - sliced
Cherry tomatoes - 6-8
Garlic - 1 head
Thyme leaves - Fresh or dry - 2 tbsp
Rosemary leaves - Fresh or dry - 1 tbsp
Bay leaves - Fresh or dry - 4
Salt to taste
Black peppercorns - cracked - 2 tsp
Olive oil - 150 ml

For Garnishing
Feta cheese - crumbled - 1 handful
Mint leaves 

Method :
Peel the garlic cloves and grind in a mixer or food processor with the thyme, rosemary, bay leaves, salt, peppercorns and oil.  Alternatively grind dry ingredients using a pestle and mortar then blend in the oil.

Mix the lamb chops, yellow peppers, cherry tomatoes and marinade together and marinate for a couple of hours before barbecuing/grilling.

Grill on charcoal grill or oven grill until done.

Serve hot garnished with Feta cheese and mint leaves.

Dish #415 - Thai Green Veg Curry

Another simple Thai curry is the "Thai Green Curry", made the vegetarian version today and absolutely loved it...

Recipe for the Green Curry Paste (makes Approx. 1 Cup)
lemon grass stem - finely chopped - 2 tbsp 
coriander - chopped- 1 cup 
Onions - roughly chopped onions - 1/4 cup 
garlic - chopped - 1 tbsp
green chillies - roughly chopped - 10 
coriander powder - 1 tbsp 
cumin seeds powder - 2 tbsp 
black peppercorns - 1/2 tsp - freshly ground 
ginger - 1 inch piece
salt to taste
lemon juice - 1/2 tsp 
grated lemon rind - 1/4 tsp 
Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.
Ingredients for The Curry

Green curry paste -3/4 cup - use the one available in most super markets are use my recipe below
coconut milk - 1 1/2 cups
oil - 1 tbsp
Green Capsicum - cubed - 1/2 cup
Red Capsicum - cubed - 1/2 cup
Baby corn - slices - 1/2 cup
Red pepper - cubed - 1/2 cup
Mushrooms - thickly sliced - 1/2 cup
a pinch of sugar
salt to taste

Method for the curry :
Heat the oil in a broad non-stick pan, add the green curry paste and sauté on a medium flame for 1 minute. Add all the vegetables, mix well and sauté on a medium flame for 1 minute.
Add the coconut milk, mix well and cook on a medium flame for 2 minutes.
Add the sugar and salt, mix well and cook on a medium flame for 1 more minute.
Serve hot with steaming white rice.

Dish #414 - "Ringna no Hollo" - Kathiyawadi Brinjal Speciality

A Kathiyawadi speciality of roasted brinjals, skinned and made into a simple but exotic preparation. This dish is very similar to the Punjabi "Baingan Bhartha" , but dish is more rustic in nature and has no major Indian spices...
I love this more than the Punjabi version....

Ingredients:
Brinjals – 1 kg
Oil - 3 tablespoons
Cumin seeds - 1 teaspoon
Onions - 3 medium size, chopped
Ginger - 2 inch pieces
Green Chilles - 2, chopped
Red Chilli powder - 2 teaspoons
Salt - to taste
Tomatoes - 4 large, chopped
Fresh coriander leaves - 1 ½ tablespoons, chopped

Method:
Wash, pat dry and prick the brinjal. Roast them over open flame until the skin scorches and starts peeling off and brinjal start to shrink. Let them cool. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted brinjals. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and amul butter.

Serve hot with Phulkas or Bajra Rotla.