Fusion platter

This recipe is my way of having good food with tastes across the world fused into one platter. Actually it is great way to empty your pantry before going shopping for the next.

My daughters are on a low carb diet while my husband and I love to have little rice. This worked very well for all of us and had a grand meal. My daughters omitted rice but gorged on the rest of the spread.

Minced Chicken Kababs

This recipe is very useful when you have very little chicken in your freezer yet you want to make a snack. It really goes well with evening tea or coffee. Indians really love their savory snacks.

Makes 12 kababs

Ingredients 1

1/2 cup Bengal gram dal or chana dal soaked in 1 cup of water for two hours

1/2 cup of breast boneless chicken chunks

1/2 of an onion

1 peeled clove of garlic

A small piece of peeled ginger

1 dried red chilli

1 bayleaf

Salt to taste.

Ingredient 2

1/2 cup of boiled and chopped potatoes

1/4 cup of finely grated carrots

2 eggs

1/4 tsp garam masala powder

1 tbsp fresh lemon juice

2 tbsps finely chopped coriander and mint leaves combined

1 tsp of finely chopped green chillies.

Procedure

Put ingredient 1 in a pressure cooker. Cook for two whistles.

Wait for the mixture to cool down. Then blend it and empty onto a bowl.

Add one egg and ingredient 2( except the second egg) and mix it properly.

Make round patties and dip in egg and shallow fry on both sides till it turns light brown.

Serve with sauce or chutney of your choice.

Crabmeat Filling for Sandwiches, Wraps and Canapes

In these rationing and trying days, my pantry gives me the pleasure of my lifetime. I found some crabmeat in my freezer and I had fresh bread with me.

And here was the heavenly combination that I made earlier and had made wraps and canapes also. Actually speaking, this is just a filling or can work as a dip with nachos or fries.

Makes 10 sandwiches

Ingredients

1/2 a cup of crabmeat

2 tbsps of mayonnaise

2 tbsps of cream cheese

Few sprigs of herb of your choice. I used finely chopped coriander leaves.

1/2 of an onion finely chopped

1/4 of a tomato (seeds removed) finely chopped

1/2 if a spring onion green chopped

1 tsp each of mustard sauce, tomato sauce, any hot sauce

A squirt of wasabi paste (optional)

1/4 tsp of black pepper powder

Salt to taste

1 tsp of olive oil.

Procedure

Combine all the ingredients except onion, tomatoes, spring onion green and olive oil.

Mix it well and keep it aside.

Take olive oil in a small shallow pan and once hot, add onion and fry till translucent. Then add tomatoes and saute. Now add spring onion greens and turn off the flame.

Add this to the mixture in the bowl. Mix well and store it in a box. Use it when required. Spread it on a slice of bread and cover it with another slice.

Or let a dollop of it sit on a cracker or canape. This looks very decorative as a snack on a platter.

Or spread it on a tortilla and make a wrap. Let your imagination run wild.

Beetroot Delight

This recipe is one of my favourites. When it comes to beetroot, people especially children don’t seem to like it. But the preparation I am sharing with you now, is one of the best tasting vegetarian food ever. This is also offered to Gods in temples in South of India. I have added a few things of my choice in this recipe.

Serves 4

Ingredients

2 beetroots (peeled and grated)

1 green chilli chopped very fine

2 tbsps of freshly grated coconut

1 tbsp of oil

1/2 a tsp of mustard seeds

1 tbsp of mixed pulses like chana dal, split urad dal and tur dal

A pinch of asafoetida

2 cloves of garlic peeled and finely chopped

Salt to taste.

Procedure

Take a shallow pan with lid and put it on the flame.

Add oil and once hot, add mustard seeds. Let them crackle and then add asfoetida and chopped garlic.

Now add the mixed dals and then add grated beetroot. Saute and now cover and cook for ten minutes on low heat. Don’t add water.

After 10 minutes remove the lid and mix everything and now add grated coconut and green chillies.

Mix everything well and let it cook uncovered for a few more minutes. You can add red chilli powder if you want it hot because beetroot tends to tender a sweet taste which is why it isy not like by many.

This is usually served with plain rice. If there are leftovers, this can be used as an excellent colourful dip or raita when combined with hung curd or thick creamy yogurt.

Crispy Fried Chicken Thighs

This is an all time favourite for all age groups and believe me, your work gets much easier if you have the ready to fry chicken thighs sitting in your freezer. At times, for health reasons I do air fry or put it under the grill or even bake it. This versatility makes it a must for large gatherings. You can make it with chicken drumsticks but, I prefer thighs because they have much more meat in it.

Servings are upto you because people do go for two at times. So six chicken thighs is what I am targeting at.

Ingredients

  1. 6 chicken thighs deskinned
  2. For the marination : 2tbsps each of ginger garlic paste, light soy sauce, sweet chilli sauce, tomato sauce, hot pepper sauce, rice vinegar.
  3. For the coating : 2 eggs beaten with a pinch of salt, 100 gms of refined flour with a pinch of salt, 200 gms of bread crumbs mixed with 1 tsp each of onion powder, garlic powder, red chilli powder, mixed herbs, a pinch of salt and 50 gms of grated parmesan.
  4. Oil to deep fry.

Procedure

  1. Wash and clean the chicken thighs. Make two diagonal slits on both the sides of thighs.
  2. Take a bowl and mix all the ingredients for marinade.
  3. Coat the chicken thighs with the marinade and let it rest for at least half an hour at room temperature.
  4. Now, take flour in a plate, add a pinch of salt and keep aside.
  5. Beat eggs in a bowl with a pinch of salt and keep aside.
  6. Spread breadcrumbs on a plate and add all the ingredients and mix well.
  7. Now, we need to keep one of our hands dry and the other will do the messy work or like me, you can use a fork for wet ingredients and both your hands to coat the dry ones.
  8. Take the thighs one by one and first coat in the flour, then coat it with the egg and then onto the final plate of breadcrumbs.
  9. Coat it very well using your hands.
  10. Now keep it an air tight box and freeze it or fry it.
  11. To deep fry, take a deep wok and add oil to it. The oil should not be very hot or else the outside coating burns leaving the inside uncooked.
  12. When the oil is medium hot, add the thighs one by one and leave it on low heat for 10 minutes.
  13. After which flip the thighs and cook for 5 to 8 minutes on low heat.
  14. When the outside coating turns brown, take it out an a kitchen towel.
  15. Serve it hot.
  16. To grill or bake, spray oil on both the sides of the thighs and put it under the preheated oven at 200 degrees Celsius for 10 to 15 minutes. The timing varies according to the size of the oven.
  17. I make a batch of minimum 12 thighs or legs and store it in the freezer. So, the days I do not feel like going to the kitchen, I just take the box out of the freezer two hours earlier and pop it in the oven and make a nice crunchy and fruity fresh salad with lots of seeds and nuts.

Hostel food (Snacks) 1

One of the major problems that all children face when they stay away from home is food. Some ready to eat Indian snacks we can pack for them will help them to have something homemade. In this series, I begin with a savoury recipe made with semolina(suji or rawa) namely upma which is savoury. You have to add boiling hot water or milk and cover for 5-8 minutes to eat it. It is nutritious and filling but it turns out to be a poorer cousin when compared to the freshly made ones.

Serves

2 tbsps per serving per person

UPMA

Ingredients

  1. 250 gms of Semolina or suji or rawa
  2. 2 grated ripe and juicy tomatoes
  3. A handful of peanuts
  4. 2 tbsps of thinly sliced curry leaves
  5. 1 tsp of black mustard seeds,white urad dal and tur dal
  6. 1/2 tsp chilli powder
  7. 1/4 tsp of hing(asafoetida)
  8. 3 tbsps of refined oil
  9. Salt to taste.

Procedure

  1. Take a wok, put 1 tsp oil in it and heat it.
  2. Once hot, add mustard, hing, urad dal, tur dal, curry leaves and fry till there is no water left in the curry leaves. After which transfer it to a bowl.
  3. Take the same wok and add two tsps of oil. Heat it and then add the grated tomatoes. Fry well till no water content remains. Transfer it to the same bowl.
  4. Put the wok on the fire and on low flame roast the peanuts till brown on the outside and crisp from inside. Keep it aside.
  5. Now add the remaining oil to the wok and heat it.
  6. Add semolina and on low flame fry it well till you get a nutty aroma and the grains turn wheatish in colour. Keep stirring continuously or else it will burn.
  7. Once done add chilli powder, salt to taste and mix well. Turn off the flame.
  8. Add the peanuts, tomatoes, fried spices and mix well.
  9. Let it cool completely before you transfer in a jar.
  10. To prepare the snack, take two tbsps of the ready upma mix in a small bowl.
  11. Add boiling water or boiling milk mixed with water and add to the bowl just till the level of upma mix in the bowl.
  12. Cover it with a tight fitting lid and leave it for five to eight minutes.
  13. Remove the lid and fluff it with a fork. It is ready to eat.
  14. You can fry fresh coconut, green chillies and coriander leaves and fry it till there is no water content left and add to the mix.
  15. This recipe tastes so fresh whenever had and gives a homely feel to our children.
  16. Older children carry electric kettles and can boil water or milk but it us not safe for little ones.

Asian Sea Food Stock

This is my absolute confidence booster, as I know that I can cook full Asian meal with this. When my daughter’s are at home during holidays, I keep my fridge and freezer well stocked. Keeping the health factor in mind, I make a variety of stocks namely vegetable stock, chicken stock, mutton stock, seafood stock, stock with lovely warm spices during winter. Give me a pressure cooker and I will make stock with anything in the kitchen. I personally believe this enhances the flavour of the dish, and I know that without them knowing, I have managed to feed all the nutrients required. There is no hard and fast rule to choose your ingredients but to give Asian flavour to the soup, few ingredients like fresh lemon grass, kaffir lime leaves (any fresh lime leaves would do) , fresh lime rind, coriander stems, red pepper are essential.I am making a large batch with 2 litres of water.

Procedure

  1. Roughly chop 2 large onions, 1 full garlic(unpeeled and uncut), 1 inch of fresh ginger, 1 inch of fresh turmeric, 6 lime leaves, roughly chopped lemon grass with the green part as well.
  2. Take 2 large carrots, 1/2 of bottle gourd (dudhi, lauki or lau), 4 juicy tomatoes, 2 red peppers, coriander stems, mushrooms. Roughly chop the vegetables.
  3. Add olive oil to the pressure cooker and add 1 big Cinnamon stick, 4 cloves, 10 black peppercorns, 1 star anise and four bay leaves. Let the spices release their aroma.
  4. Then, add all the ingredients mentioned in point number 1.
  5. Saute for a minute and then add heads of large prawns and bones of fish or whatever you like to. (I used only prawn heads)
  6. Saute for a while and then add all the ingredients mentioned in number 2.
  7. Now, add 1 tsp of cumin seeds and 1 tsp of coriander seeds.

Saute and add two litres of water.Do not add too much salt. 1 tsp would be okay because we will use this stock to cook multiple dishes.

8.Close the lid and put the gas on low. After 2 whistles turn off the gas.

9.If you are cooking in an open vessel then let the stock come to boil, lower the heat and cook it for half an hour.

10.After which, turn off the gas and let it rest and cook further in its own heat.

11.Once it is cold, strain through a large strainer and store it in boxes in the freezer.

12. Use as and when required.

13. I use this stock as a base to make soups, curries, fried rice, instant noodles.The aroma that fills your kitchen is unbelievable.

Mystery Blogger Award

I have been nominated for Mystery Blogger Award by Ellanor Aquitane of   https://straygourmet.wordpress.com. She has a beautiful blog with really good recipes. Please visit her blog if you haven’t! The logo has also been designed by her and the creator of this award Okoto Enigma of http://okotoenigmasblog.com loved it!
“Mystery Blogger Award” is an award for amazing bloggers with ingenious posts. Their blog not only captivates; it inspires and motivates. They are one of the best out there, and they deserve every recognition they get. This award is also for bloggers who find fun and inspiration in blogging; and they do it with so much love and passion. – Okoto Enigma

Rules:

Put the award logo/image on your blog post.List the rules.Thank whoever nominated you and provide a link to their blog.Mention the creator of the award and provide a link.Tell readers 3 things about yourself.Answer the questions the blogger gave to you .Nominate 10-20 people.Notify your nominees by commenting on their blog.Ask nominees 5 questions of your choice (one weird/funny question).Share link to your best post(s).

Three things about me

1. I love to cook and experiment with all types of cuisines.

2. I live very close to a protected forest area in the heart of suburbs and therefore get to watch different migratory birds. I am on my toes the whole day! 

3. My family is very precious to me. 

Questions for me

1. Where, what, and with who is your vision of a perfect day?

With my family in  beautiful Gangtok, Sikkim in India.

2.What is the most beautiful word in any language, and why? 

Peace, according to me, is the best word in any language. Peace leads to tranquility and harmony.

3. The strangest way you express yourself?

I can scare anyone with all types of weird noises I make and am particularly good at mimicry. 

4.Your first thought before you wake up and go to sleep? 

Before going to bed, I revise my menu for the next day and as soon as I wake up I think about my plants and run to the balcony to see the new blooms for the day.

5.Something, even that you’ve read or heard, that has changed your life forever?

The first cry of both my daughters just after they were born gave a new meaning to my life. 

My nominees are

  1. https://thepraditachronicles.com/about/
  2.  https://yayyayskitchen.com/about-2/
  3.  https://izzieskitchen.com/contact/
  4. https://pamperurtastebuds.wordpress.com/about/
  5. http://ministryofcurry.com/contact/
  6. http://earthcooks.com
  7. https://koolkosherkitchen.wordpress.com/contact/about-kookkosherkitchen/
  8. https://momsprincesspari.wordpress.com
  9. https://cookwithsmileblog.wordpress.com
  10. https://dishdessert.wordpress.com/a-propos/

My Questions

1. What would be the first thing you would grab if you have to leave somewhere in a hurry ?

2. What would be your mantra for happiness?

3. The  most memorable day in your life?

4. The weirdest food you have ever had ?

5.  Your favourite joke?

My best posts

All my posts are like my children , my own creation. Its really difficult to name a few but I am naming a few as per their popularity. 

1. https://aromasofmykitchen.wordpress.com/2015/10/09/baked-doi-the-indian-cheesecake/

2. https://aromasofmykitchen.wordpress.com/2016/11/12/chicken-sandwich-a-hassle-free-non-messy-easy-takeaway-solution-for-busy-people/

3. https://aromasofmykitchen.wordpress.com/2017/01/30/mutter-paratha-peas-stuffed-indian-flatbread/

4. https://aromasofmykitchen.wordpress.com/2016/08/19/mutton-curry-kawsha-mangsho/

5. https://aromasofmykitchen.wordpress.com/2016/08/12/nutty-and-aromatic-sweet-pulao/