Wednesday, September 2, 2015

CEMITA POBLANA ( Mexican Burger)

Cemita Poblana is a Mexican burger from the city of Puebla. It comes with a variety of fillings, the most popular one is with thin breaded veal fillet (milanesa) or cutlet along with toppings like onion, avocado, lettuce or celery leaves, cheese, and chipotle sauce. If you are avoiding red meats you can use chicken instead.

Cemita buns ...  2  or as required
Veal fillet or cutlets .. 2  or as needed.
Cheese ............ grated mozarella or white cheese as needed
Tender celery leaves / lettuce
Onion ..... sliced
Avocado .... 1
Bread crumbs ... 1 cup
Eggs .................. 2
Flour ................1 cup
Salt .......... to taste
Oil .......... to fry the veal cutlets.
Potato wafers / chips .. for accompaniment.

1. Wash the veal fillet. Pat it dry and flatten it with a meat hammer.
2. Beat the eggs adding a little salt. Put the contents in a flat dish.
3. Spoon out the flour and bread crumbs in 2 separate flat plates. If you like you can mix some chillies and spice powders in the flour
4. First coat the fillet with the flour, then dip in the beaten egg and finally coat with the bread crumbs. Repeat the same again to coat the fillet well.
5. Heat oil and deep fry the coated veal fillets. Set aside.
6. Now to assemble the burger, cut the Cemita bun, spread some chipotle sauce.
7. Place the lettuce leaf, then the fried veal milanesa, onion rings, avocado slices and top it with grated cheese and celery leaves. If you like it extra spicy you can also add sliced chillies.
Serve with potato wafers / chips

See the recipe of Mexican Cemita Buns - HERE 

See the recipe of Chipotle Sauce ........... HERE

Linking to:

Hearth and soul blog hop : 4th week August @ Zesty South Indian Kitchen 

Tuesday, September 1, 2015


This is a very popular breakfast dish from Kerala. Traditionally appam batter is fermented with toddy, a local alcohol derived from palm tree. But this is not possible everywhere so a little yeast is used instead. The stew is simple curry made with vegetables like carrot , potato, beans, cauliflower, capsicum, green peas etc .. but it is not necessary to use all these vegetables. You can just make do with what ever is available at home. Coconut milk is the key ingredient in both these dishes.

Rice ..... 1 cup
 (you can also use half cup of parboiled rice and half cup raw rice)
Coconut .... 3-4 tbsps (grated)
Coconut milk ... 1/2 cup or more
Salt .... as needed
Sugar .... 1 tsp
Yeast .... 1/2 tsp

1. Soak the rice for 4-5 hours.
2. Grind them in a mixie along with the other ingredients. Add a little water to grind into a smooth batter.
3. Remove the batter in a container and set aside for 10 - 12 hours until it ferments. In summer it takes less time but in winters you may have to keep it overnight.
4. Grease the appam kadai and wipe it with a paper tissue.
5. Pour some batter with a ladle and turn the appam kadai to spread the batter on the edges of the pan.
6. The remaining batter settles down in the middle giving a fluffy texture while the edges are thin and crisp.

Vegetable Stew:
Potato ... 1
Carrot .... 1/2
Beans ..... few
Capsicum .. 1
Onion ... 1
Ginger ...  1 tsp grated
Garlic .... 1 tsp (optional)
Green chillies .. 1 -2
Coconut milk ... 100 ml
Cinnamon... 1 piece
Cloves ...... few
Bay leaves .. 1-2
Salt .......... to taste
Turmeric powder .. 1/8 tsp
Curry leaves ... 1 sprig
Oil ..... 2 tbsps (preferably coconut oil)

1. Heat oil in a pan and add the whole spices.
2.When they give out an aroma, add the sliced onion and saute until translucent.
3. Add the ginger, garlic, green chillies and curry leaves.
4. Add the diced vegetables and saute.
5. Add one cup water and salt, turmeric powder. Simmer until the vegetables are done.
6. Stir in the coconut milk and boil for half a minute. You can discard the whole spices before serving if you want.

Note: In case you are using fresh home made coconut extract then add the thin milk first to cook the veggies and stir in the thick milk towards the end. I have used the store bought ready to use coconut milk which is thick. So I cooked the veggies with water.

Monday, August 31, 2015


The Likok or bitter brinjal as it is commonly known, can be used in both raw and cooked preparations. It has yellowish green skin and the flesh is white with tiny seeds embedded. This vegetable  is popularly used in chutneys, mixed with onions and spices. Its bitter taste can be offset by spices and other vegetables, or with the addition of coconut milk in curries. Likok is often pickled in vinegar with a variety of seasonings. They can also be added to stir-fries, soups and stews.I tried out a simple Bengali style curry with five spice mix (panch phoran) and coconut milk.

Likok .... 5-6
Onion .... 1
Fenugreek seeds / methi dana ... 1/4 tsp
Cumin seeds / jeera .................. 1/2 tsp
Nigella seeds / onion seeds / kalonji .. 1/4 tsp
Fennel seeds / saunf .......................... 1/4 tsp
Mustard seeds ................................... 1/2 tsp
Green or fresh red chillies .... 1-2 slit
Turmeric powder ................ 1/4 tsp
Coconut milk ................ 100 ml
Salt ................................. to taste
Sugar ......................... 1/2 tsp (optional)
Mustard oil ......... as needed to fry and cook.
Coriander leaves for garnishing.


1. Wash the likok and make slits with the stem intact like we do for bharwan baigan. Put them in a bowl of water to which salt has been added.

2. Heat mustard oil and fry them until three fourths done. Drain and set aside.

3. Heat a spoonful of oil in a pan and add the panch phoran spices mentioned in the list.

4. When they give out a nice aroma add the sliced onion, chillies and saute until translucent.

5. Sprinkle a little water and add salt, sugar and turmeric powder.  (If you are making a gravy version then you add about one cup water)

6. Tip in the fried likoks and stir carefully.Simmer for a few minutes or until the vegetables are done.

7. Finally stir in the thick coconut milk. Give one boil and remove from the gas. Garnish with coriander leaves.

In Ayurvedic medicine, Likok is used for the treatment of asthma and colic. This is also used in treatments of rheumatism and to aid in digestion. Both the roots and fruit are considered to be part of Dashamoola a group of plants known for their anti-inflammatory properties. The fruit in particular is known for its ability to strengthen the throat and treat repository disorders. In addition to its vast array of uses in Ayurvedic medicine Likok is used by the Indian tribes of the Nilgiris District topically in treatment of finger abscesses

Information Source - From here 

Sunday, August 30, 2015


This was an amazing dish that we had recently in a restaurant. I loved the taste of the saffron sauce that was served as a topping and there was exotic black rice for accompaniment along with some veggies. I have replicated it and am quite happy with the result. In fact hubby dear liked my dish better than the restaurant one.

Salmon .... 1 fillet
Lemon juice ... 2 tbsps.
Salt ............ to taste
Olive oil ..... 2 tbsps
Nutmeg powder .. a pinch
Black pepper .. freshly crushed.
Black rice .... 1 cup
Veggies .. use any as per your preference..
I have used :
Green beans ... few
Purple cauliflower .. few florets
Cherry tomatoes and basil leaves .. for garnishing.

For Saffron Sauce:
Shallots .... 6 - 10
White wine .. 1/2 cup
Cream ....... 2 tbsps
Saffron ... 1 pinch
Butter ..... 2 tbsps (use cold butter cut into pieces)
Lemon juice .. 1 tbsp
Honey ......... 1 tbsp (optional)
Paprika ....... 1 pinch
Salt ............ as needed
  •  Peel the shallots and chop them very finely.
  •  Take a small pan and put the wine and shallots. Bring them to boil on medium temperature and cook for about 2 minutes.
  •  Turn the gas to low and now add the saffron and cream. Mix it well.
  •  Now add the cold butter pieces one by one. Add one and whisk it until it melts before you add another chunk.
  •  Keeping it on low flame add the lemon juice, honey, salt and paprika.

1. Wash the salmon and marinate with salt and lemon juice.
2. Cook the black rice adding a little salt. It takes a long time to cook this rice. You can pressure cook it if you want to save time.
3. Grease the baking tray with olive oil and grill the salmon until done.
4. Par boil the vegetables adding salt. Drain and saute them with a little olive oil.
5. Now take a serving platter and place the grilled salmon.
6. Serve the black rice on the side using a square or round dish / bowl.. Fill it with rice, press with a spoon and upturn it on the plate.
7. Place the vegetables on the side.
8. Pour the saffron sauce on the salmon fillet and around it.
9. Sprinkle the nutmeg powder and black pepper on it.
10.Garnish the plate with cherry tomatoes and basil leaves.

Note: You can also strain the saffron sauce to discard the shallots and get a clear thin sauce. You may also thicken it with corn starch if you want a thicker consistency. 

Saturday, August 29, 2015


I wanted to try out something nice with Shimeji mushrooms as I really like them a lot. They are nice and crunchy, in fact better tasting than button mushrooms. I found this recipe very simple and delicious. We had it like an appetizer.

Shimeji mushrooms .. 200 gms
Potatoes ................. 2 medium sized.
Garlic.................. 2 tsps
Salt ................... to taste
Black pepper .... 1/8 tsp
Parsley ............. 1/4 cup (finely chopped)
Mayonnaise ..... 1 tbsp
Olive oil .......... 3 - 4 tbsps.

1. Peel and cut the potatoes into cubes.
2. Heat the olive oil lightly in a wok and fry the mushrooms. Simmer them until they are done and slightly brown in colour. Remove them from the wok.
3. In the same wok tip in the shimeji mushrooms and garlic. Add a little oil if needed.
4. Saute them until the water is dried up and the mushrooms are done. It takes a few minutes.
5. Now add the finely chopped parsley, salt, black pepper and mayonnaise. Stir well to mix.
6. Add the potatoes and stir carefully to avoid them from breaking.
Delicious appetizer is ready.

Recipe is adapted from here 

                                                                      Shimeji Mushrooms