Tuna Bread~ As Delicious as it Gets!!

Each time I have gotten this bread baked I haven't got a single decent picture clicked, why? because as soon as its baked, its just waiting to be eaten, you don't believe it? Well don't let this bread intimidate you in any way coz this is my first experiments with yeast and baking bread and the results are fantastic. Another of my mum's recipe's which she said if I tried I would love. I haven't captured a great click, but moments before the grab, this is the least I could get, I promise to bake another one to bring forth this creation more life!!!

Ingredients:
Flour – 2 cups
Eggs – 2
Yeast – 1 1/2 tsp
Milk – 4 tbsp
Sugar -2 tsp
Butter – 1 oz
Salt- 1 tsp
For the Filling
Tuna or any other fish - 200 gms, cooked and flaked
Onion – 1, finely chopped
Tomato – 1, finely chopped
Celery - A dash of celery (optional)
Garlic – 2 pods, finely chopped
Green chilies – 2, finely chopped
Flour – 1/2 tbsp flour
Salt to taste
An egg yolk and little milk to glaze

Prepare the Filling:

In a frying pan, sauté the onions and garlic in oil along with green chilies. Add in the tomatoes and sauté till oil separates. Add the flour and sauté. Add the celery and then the tuna and sauté till everything is blended well. Keep aside to cool.

To prepare the bread:

In a bowl, mix the yeast in the warm milk and sugar and keep aside for about 15 minutes. Into a food processor, add the flour, butter and salt and process for about 2 minutes. Meanwhile in another bowl break the eggs and lightly beat them. Add the milk mixture to the beaten eggs and mix lightly.In a slow and steady stream, through the feed pour the egg milk mixture to the flour to form a smooth dough. Transfer the dough to a well oiled bowl. Cling wrap the bowl and keep in a warm place to rise for about an hour. Once risen, punch the dough down. Turn the dough out to a floured surface. Roll it out to 37.5 x 22.5 cm rectangle. Spread the filling along the length of the rectangle. Roll tightly. Once rolled, place onto a greased sheet shaped like a ring sealing the edges. I shaped mine like a horse shoe. Using a knife or scissors, cut 2/3rd’s the top of the ring down through all around. Leave to rise again. Once risen, glaze the bread with an egg yolk and milk mixture. Bake in the oven for about 25-30 minutes at 180 C. Garnish with capsicum rings.

Combine mayonnaise, tomato sauce, chili sauce and add little chopped celery(optional) and serve with the tuna bread snack.

Tip: I have tried the same thing with potates, and you would need 200gms of potatoes. First boiled, mashed and then sauteed. You would end with up aloo bread for the vegetarians.

Anyone for a Plate of Pav Bhaji?

I totally agree that this is a wholesome hot meal served in a jiffy right out from the hands of the chat waalla, or the chat kiosk. During my night shift working hours, this meal used to be the smart option available. Me and TJ had to be ready for work at 4pm for our cab to pick us up. We would have just woken up at 3:15pm just in time to get ready, so where is the time to think of a meal? So once the cab drops us to work, we would have this bracket of 20minutes before we sat at our workstations to log in which is 6:30pm. My constant option would be the pav bhaji and a hot cup of tea, while TJ would resort to a nice ghee masala dosa and tea. We would gobble down our food and just make a run for.....so that used to be a our late lunch, and evening snack.

Ingredients:
Cauliflower - 1 cup,  finely chopped
Carrots - 1/2 cup, chopped
Potatoes - 1 1/2 cups, boiled and mashed
Green peas - 1/4 cup
Onion, chopped - 1 cup
Tomatoes - 2 cups,chopped
Turmeric powder - 1/2 tsp
Pav bhaji masala - 2 tbsp
Garlic - 2tsp, finely chopped
Black salt - 1/2 tsp
Butter - 2 tbsp
To be served
8 pavs
2 limes cut in halves and a small bowl of finely chopped onion

Put all the vegetables into a pressure cooker, and let off at least 3 whistles until the vegetables are very soft (cauliflower, carrots, potatoes and peas). Alternatively, those who are not using the pressure cooker, boil the vegetables in salted boiling water till very soft, drain the water and keep aside. Into a large frying pan, saute the onion and garlic in butter till soft. Add the tomatoes and continue to saute till the tomatoes have become soft. Add the pav bhaji masala and saute till the oil starts to separate. Add the vegetables and mix well. Sprinkle in the black salt and continue to saute on low heat, using a potato masher, mash down the vegetables. Use about 1/4cup warm water if required to break the vegetables and get it all incorporated with the masala. Once the vegetables are well combined take it off the flame and garnish with chopped coriander leaves.

Cut the pavs horizontally and into a another frying pan, drop in a 1/2tsp of butter and toast the pavs on both sides and serve along with the bhaji

Tip: You could even grate some cheese over the bhaji and make it a cheesy affair. The paneer lovers may also crumble paneer whilst making the bhaji too. The more the paneer the merrier.

Mutton Cutlet

A mutton cutlet from Indian Coffee House with your choice of eggs is a must-try dish. It simply compliments your eggs, or rather goes with simple buttered toast and a strong cup of freshly brewed Kaapi. Mine is no attempt of the restaurant version, but my thoughts are rested at Indian Coffee House for the moment...

Ingredients:
Mutton (you could use beef mince too) - 1/2kg
Pepper - 1/2tsp
Salt - to taste
Potatoes - 1/4kg
Big Onion - 1, finely chopped
Green Chillies - 4, finely chopped
Minced Ginger - 1tsp
Cloves - 4
Cinnamon - 1
Cardamom - 1
Aniseeds - 1tsp
Poppy seeds - 1tsp
Garlic - 8
Egg - 1
Bread crumbs - 1cup
Oil - 1cup

Cook the meat pieces with salt and pepper and then mince. Pressure cook the potatoes. Peel and mash them well. Grind all the ingredients from cloves to garlic into a smooth paste. In a frying pan, heat 2tbs oil and saute the onion, chillies and ginger. Add the ground paste and fry till the oil separates from the spices. Switch off the flame, then add the minced meat and mashed potatoes. Knead this into a smooth dough and shape into cutlets. Beat the egg. Dip each cutlet in the egg and roll over breadcrumbs. Deep frying hot oil until golden brown.

Nargisi Kofta ~ A desi version of the Scotch Eggs

The Food lovers Magazine had this specific article on Saad Bin Jung a former cricketer, cricket commentator, wildlife conservationist and even a resort owner, he dons the avatar of a cook too. Nargisi Kofta, his version of a recipe from experience and generations of cuisines meshed together. I cooked up this dish when our dear friends had come over only to leave them fully satisfied.

Ingredients:

Beef Kheema - 1 1/2kg

Chana dal - 50gms

Ginger garlic paste - 2tsp

Red Chili Powder - 1/2tsp

Turmeric Powder - 1/4tsp

Garam Masala - 1/4tsp

Green Chillies - 4

Chopped Mint and Coriander Leaves - 1tbs

Egg - 1

Boiled Eggs - 10

Maida - 1 1/2tsp

Salt to taste

Pressure cook the mince with all the ingredients except the eggs and maida. Cool and grind it in the mixer to form a paste. Mix one egg and maida in the paste for binding. Cover the boiled egg one by one with the paste gently. Heat about 1/2ltr oil in a kadai and deep fry the koftas till golden brown. Cut them in half and serve hot.

Creamy Dill Cucumber Toasties

Super easy appetizer, looks good on the platter for a party and the crowd would love it!

Ingredients:

Cream cheese - 8oz 1 packet

Mayonnaise - 1/2cup

Lebanese Cucumber - 3 finely sliced

Dried dill weed - 2tsp

One packet of toasts/ rusks

 
Into a medium bowl, mix in cream cheese, mayonnaise and dill weed. Spread a thin layer onto the toast and arrange a slice of cucumber atop and serve.

Baked Fries with Hot Dog~My Toddlers Fav!

My son loves sausages, he could have it everyday for every meal. And everyday by default the morning question as I pack his mid morning snack "Mama what have you put in my tiffin? Sausage??!!". If the answer is 'No' then, the tantrums follow, which is a usual scene here - especially when your in a frantic hurry. I'm giving into his needs of  making Hot dogs and some baked fries to accompany for dinner. The day I give him sausages you can hear him sing the song from Mickey Mouse Club House,

Hot dog hot dog hot diggety dog

Its a brand new day 

Whatcha waiting for

Get up, stretch out, stomp on the floor

Hot dog hot dog hot diggety dog 

Baked Fries
Ingredients:
Potatoes - 500gms
Cayenne Powder - 1/4tsp
Olive Oil - 3-4tbs
Pepper - 1/2tsp
Salt  - 1tsp
Garlic minced - 6-7pods


Cut the potatoes into wedges and boil into a pan of water until almost done. Pat dry and keep aside.Into a bowl, combine pepper, salt and olive oil and the minced garlic. Toss the potatoes into the bowl coating it. Sprinkle in the cayenne powder and then again, toss the potatoes. Arrange the potatoes in a single layer into the prepared baking sheet. Bake into a preheated oven of 220C until the potatoes turn crispy golden brown.  That should take about 25-30minutes. The potatoes need to be turned once while baking.

Hot Dog Relish
Ingredients:
Ready made Horseradish Dressing - 1/2cup
Tomato ketchup - 3tbs
Yellow Mustard -3tbs
Worcestershire Sauce - 2tsp
Onion - 1 small finely chopped
Green Bell Pepper - half, finely chopped

Combine all the ingredients into a medium bowl and serve onto the hot-dog

A Sweet Punch~ Chicken Quiche

The best quiche I have ever had is the one Freeda Aunty used to make. It was on my list of bakes to try out a quiche, and the sweet punch roll out their dish for September, making it all savoury with a quiche. An excellent choice!

Ingredients:

For the pastry:

Maida -200g

Butter (frozen) -100g (preferably unsalted)

Baking powder-1/4 tsp

Salt-to taste

Beaten egg-1

Ice cold water-as required ( which will be a few drops)

Sieve maida ,salt and baking powder together. Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand. Add in the beaten egg and water and gather it into a soft dough. Roll it out on a lightly floured surface and lift it up carefully and line the tin that you will be baking it in.If it breaks up and you need to do a patch work, big deal! It wouldn't be seen outside.Which ever tin you are using, make sure the dough comes a little way up the sides, so that it can hold the filling in. 

Filling:

Boiled and shredded chicken-1/2 c ( you can substitute it for paneer or other veggies of your choice)

Onion-250 g ,chopped

Milk-1 c

Cheese-100g (cheddar will work fine)

Beaten eggs-3

Salt and pepper to taste

Oil- as needed.

Heat oil and slightly fry the chicken/paneer til it is golden brown. Add in the onions and fry till onions have caramelized. Switch off the flame. Add milk, cheese, beaten eggs, salt and pepper and mix well. Pour into the pastry case and bake for 25 mins or till golden brown. Let it cool in the tin completely . Serve it in wedges.

Honey Chicken Wings

Chirag's 4th Birthday party and the Nutties brought her culinary skills to create some awesome snacks for her kiddo guests. This recipe she said is straight out from Farida's blog...I checked it out..tried it out...and  I tell you...the breadcrumb dredged wings just disappeared.....any guesses where to??...I remember my son screaming in excitement..."mama made kfc chicken dada"...and all I see is the plate laden with the wings being handled by a three year old not to mention a 31 year old's brain scheming the whole drama (i.e.hubby dearest)....

Ingredients:

Chicken wings - 16

Tomato Ketchup - 2tbs

Mayonnaise - 2tbs

Honey - 2tbs

Crushed black pepper to taste

Salt to taste

Breadcrumbs

Into a mixing bowl, combine the chicken wings with ketchup, honey, mayo, salt and pepper. Toss to coat the wings well. Leave in the refrigerator overnight. Remove the wings from the marinade, dredge them in breadcrumbs and bake them into a preheated oven of 160C for about 40minutes till they turn a nice golden brown and juices run dry.

Coconut Stuffed Dumpling (Kozhukotta)

An easy to make tea time snack. Something that appeals to the young and old alike.

Ingredients:
Fine rice flour - 250gms
Boiling water - 500ml
Salt - 1/2tsp
Grated coconut - 250gms
Jaggery - 250gms
Water - 50ml

Boil and the jaggery till it melts with the water and strain this onto the coconut and cook till almost dry. Pour boiling water into the rice flour and make a soft dough. Make lime sized balls with the rice dough. Fill each ball with a teaspoon of the coconut filling close and seal. Steam all the dumplings for about 15-20minutes and serve warm with tea.

Tuna Rissoles

I was searching for vanilla beans in my kitchen cupboard and 4 cans of tuna just stare at me. Instant flicker of the bulb in my head and I was all set to make rissoles for the day.

Ingredients:
Onion - 1 finely chopped
Green chillies - 2 finely chopped
Ginger - 4cm finely chopped
Curry leaves - a sprig
Canned Tuna - 400gms drained
Potato -  31/4 cup boiled, mashed
Salt and Pepper to taste
Egg yolk - 1
Egg white - 1
Breadcrumbs

Heat oil into a non stick pan and saute the onions, chillies, ginger and curry leaves until tender. Flake the tuna into a food processor and add to the pan and stir fry for about 10minutes. Mix in the potatoes, salt and pepper. Stir in well for 15minutes. Remove from heat and cool. Mix in egg yolk and make the rissoles. Dip in egg white and dust with breadcrumbs and deep fry in medium hot oil. Serve hot.

Tip: These rissoles dusted with breadcrumbs can be stored in the freezer bag for up to a month. Thaw before frying.

Fried Cheese Sandwich

She is totally vivacious, boisterous and she's got a heart of gold. She also has a humour that would totally crack you up. When two women get together, especially if its someone you love...it could just mean only one thing....plain and pure "Gurl Fun". Thats what Jen did to me..she took a day off at work and we spent time together like there's no tomorrow. 

And for an evening snack we had some bread and cheese with a twist ..devoured it all...we needed more energy to continue our non-stop yapping and non-stop laughing.
I'm also sending this across to Divya for the event Sunday Snacks: Healthy Snacks

Ingredients:
Brown bread - 10slices
Britannia Slimz Cheese Slices - 5
Gram flour - 125gms
Water to make the batter
Salt to taste

Sandwich each cheese slice between two slices of bread and halve them into triangles. Make a thick batter using the gram flour, salt and water. Dip each triangle, coat well with batter and deep fry till golden brown.

Toddler Snack - Banana Fritters aka Ethakappam

Who doesn't like the these fritters. It's a dish that is popular in every Keralite household. Crispy crunchy on the outside and yet soft and sweet on the inside...

Ingredients:

Plantains - 3 ripe cut lengthwise and then halved

Flour - 1cup

Sugar - 2tbs

Salt a pinch

Soda bi carb - a pinch

Oil for frying.

Make the batter with all the ingredients. The consistency shouldn't be too watery, yet thick, Dip the bananas and deep fry in hot oil till golden brown and serve hot

Late Night Party Snacks

It was my Husband's birthday two days back and my brother and me immediately thought of  a plan to make his day special. We invited about 12 of his friends over and decided on a late night gathering at our home. Since all of them confirmed on a late arrival, which is as late as 10.30pm...I could only think of some snacks to keep us all alert and awake for the night. My snack menu for the party comprised of Chiken Tikka Cocktail, Stuffed Eggs, Green chutney and Carrot Sandwiches, Cocktail Sausages, Potato chips with garlic and chilly dip, Mushroom and Potato pie, Warm Orange Tea and Raspberry Souffle.

Chicken Tikka Cocktail

Ingredients:
Chicken Tikka - 24 pieces (I ordered this from a local tandoori restaurant and had them home delivered)
Thousand Island Dressing - 1/2cup
Half a Green Bell pepper - diced into cubes

Chop the chiken tikka into small pieces and plop in the thousand island dressing and diced pepper and mix well. Serve immediately. This can be refrigerated and used for a sandwich filling for the next day as well.

Stuffed Eggs

Ingredients:
Hardboiled Eggs - 24 halved lengthwise
Cheese spread - 4-5tbs
Mayonnaise - 1/4cup
Tobasco Sauce - a couple of dabs
White pepper - a pinch
Onion - one small finely chopped
Small green pepper - finely chopped (reserve some for garnish)
Prawns  - 200gms (I used frozen prawns)
Lemon juice - 1-2tsp
Salt to taste
Lettuce leaves

Thaw the prawns. Into a pot, pour water enough to cover the prawns and bring the water toa boil. Once the water the starts to boil, put in some pepper and salt to season. Take the prawns out in 2-3minutes, or else the prawns would become rubbery. After they have cooled a bit, chop them up.

Into a another bowl, using a teaspoon scoop out the egg yolks and add the mayonnaise and mix well. Add the tobasco sauce and white pepper and combine well. Then add in the chopped pepper, onion and prawns and combine again. Taste and adjust the seasoning and then add the lemon juice. Fill each egg white with the filling and garnish with a green pepper and arrange the eggs on to a bed of lettuce leaves.

Mushroom and Potato Pie

Ingredients:
Mushroom - 250gms
Potato - 5-6 diced into cubes
Carrot - 2-3 diced into cubes
Green chilly - 2 finely chopped
Onion - 2 medium sized finely chopped
Garlic - 3-4pods finely chopped
Hot and sweet tomato sauce - 4-5tbs
Salt to taste

For the Bechamel Sauce
Flour - 4tbs
Milk - 2cups
Butter  - 2tbs
Cheddar Cheese grated - 1/2cup
Nutmeg grated - 1/4 tsp
Pepper - 1/4tsp
Salt to taste

Fry the potatoes and carrot and remove onto absorbent paper. Then saute the garlic, onion and chilly. When the onion becomes transparent, add the Hot and sweet tomato sauce and fry for a minute. Tip in the mushrooms and fry till it becomes nice and soft. Add the fried potatoes and carrot and mix well. Check on the seasoning. Empty into a greased pie dish and top with bechamal sauce and grated cheddar cheese and bake for 35minutes at 120C.

For the roux [White sauce/ Bechamel Sauce]
Into a heavy bottomed saucepan melt the butter, add in the flour and stir continuously till it forms a soft paste and bubbles. Careful not to brown the roux. Mix in the milk and keep stirring till the roux thickens. Add salt to taste, pepper and grated nutmeg and mix well.

Hors d'oeuvres ~ Pan Brown Chicken

Pan browned chicken a recipe from one of Ramani Aunty's series of Poultry dishes. This makes an excellent, side dish as well as main course.

Ingredients:
Chicken with skin - 750gms
Boiled vegetables - 1 cup of potatoes and beans
Yellow and Red Bell peppers - 1/4cup steamed and julienned
Vegetable Oil - 2tbs
Cinnamon Powder - 1/2tsp
Cloves Powder - 1/4tsp
Chilli Powder - 1/4tsp
Turmeric Powder - 1/4tsp
Salt to taste
Lemon Juice - 1tbs

Pat dry the chicken pieces.Into a large bowl mix together the cinnamon, clove, chilli, turmeric powders along with the lemon juice and salt. Rub evenly onto the chicken. Cover the bowl in plastic wrap. Let the chicken marinate for 2 hours. Into a wok, heat the oil and brown the chicken pieces till is evenly roasted on all sides. Pour about a cup of warm water, cover the pan tightly and let the chicken cook for about 20minutes. Using a slotted spoon, transfer the chicken onto a dish. Serve the chicken with pan juice and boiled vegetables.

Sunday Brunch ~ Chicken Bell Pepper Crostini

Elijah (my son) and I were lazing in the front of the television watching cartoons when my phone rings. The name appears as "dad" (my father in law), he says that both he and my mother in law were coming right over to visit us. It's a Sunday morning, and I couldn't go to church as Elijah was not doing too well the previous night, so decided to be at home. Since our home is not too far from church, is the reason my in laws would have decided on a quick detour here. Never the less, I would have to come up with something to serve them because they would be famished, after a long church service.
The previous day, I had watched Jun Tanaka on the show Cooking it, teaching a culinary catastrophe an easy, yet elegant dish, that had a restaurant appeal. I had the ingredients to the dish and thought I'd give it a try and serve my in laws with some style. This is also my entry to the monthly mingle brunch.

Ingredients:
Chicken breasts - 250gms cooked and shredded
Yellow bell pepper - half a pepper julienned
Red bell pepper - half a pepper julienned
Vienna Chicken Sausages - 2-3 diced
Onion - 1 small finely chopped
Ginger - 1 inch finely sliced and cut into thin strips
Garlic - 3-4 pods finely chopped
Soya sauce - 1 1/2 tsp
Sugar - 1tsp
Salt - 1tsp
Coriander leaves  - 1tbs finely chopped
Olive Oil
Salt to taste
Bread - 10 slices

Heat a wok and drizzle in some olive oil. Add in the onion and sugar, saute till translucent pink. Then add the ginger and garlic, saute for about a minute. Add the shredded chicken, sausages, soya sauce and combine very well. Toss in the peppers and coriander leaves and fry for another 3 minutes. Check in on the seasoning, add salt only if required. Take off from the fire and carefully spoon the mixture over a toasted bread.

Toasted Bread
I have cut the bread into circles using a cookie cutter and lightly toasted the bread without butter onto a flat pan/ tava.

Tip: I had cooked the chicken breasts in 1 cup of water, 3 cloves, 1 cinnamon stick, 1 star anise, 1 green cardamom, 1tsp of salt and 1/2tsp of white pepper for 25minutes on slow flame. The reserve stock can be used in making a soup, or to cook basamati rice if anyone is attempting a fried rice/ pulao.

Caramell'd Banana

Every one in my family including my toddler loves this snack. My maternal grandmother used to make banana fritters regularly whenever we visited her during summer holidays, but this recipe was something she would secretly make for my uncle who never quite liked the batter coated plantains. And if we ever tried, just tried sneaking a piece kept aside for her son, we ended up getting a good slap on our hands, and she'd immediately retort, "this is for my Kuttappan"..(a name she lovingly called my uncle). I remember her when I make this for my son and maybe some day I'd get to make this for my grandchildren.

Ingredients:
Plantains - 3 ripe sliced round/ or cut lengthwise
Honey - 1 tbs
Clarified Butter/ Vegetable oil - 1tbs
Powdered Sugar and cinnamon to sprinkle

In a frying pan, heat the clarified butter. Add the honey, when it bubbles pop in the cut plantains and fry till it turns to a  golden glaze. Sprinkle powdered sugar and cinnamon just before serving.

Tip: I have cut the plantains into rounds for the convenience of my son, if I were to serve this to guests it would be cut lengthwise, so that it is visually presentable.

Dunkin Doughnuts

I was so bored a Sunday evening, and I knew I'm expecting a bunch of hungry people post their long day at church. That's when I stumbled upon this recipe and decided why not?...so thus you have it...

Ingredients:
1 1/2 cups sifted flour
1 1/2 tsp baking power
1/4 tsp salt
55g butter at room temperature
1/4 cup cold milk
1/4 cup granulated sugar
1 egg
1/4 tsp vanilla essence
oil for deep frying

To dust:
Powdered Sugar
Powdered Cinnamon

Process flour, baking powder and salt in the food processor, or gently combine them with your hands. Add butter, then sugar and process again. Mix in milk, egg and vanilla essence and continue processing till a dough is formed.
Roll out dough on a floured board, and using a doughnut cutter cut out doughnuts. Deep fry 3-4 at a time. When they turn golden brown and double in size transfer to absorbent paper. Allow the doughnuts to cool a bit and dust sugar and cinnamon.