CHEESE AND VEGETABLE FRITTERS / CHEESE PAKORAS (Continental Style)

Cheese and vegetable fritters are perfect for munching at tea time or with drinks. I am sure all the kids would love them too as they have no spices or chillies. Those who enjoy hot stuff can relish them with a spicy dip / sauce. The addition of vegetables can be variated according to the availability. Non vegetarians can add one egg to the batter too..

Ingredients:
APF / maida ......... 1 & 1/2 cups Parmesan cheese ... 3/4 th cup (grated) Green capsicum .. 2 tbsps (diced) Red Capsicum ..... 2 tbsps (diced) Yellow capsicum --- 2 tbsps (diced) Onion ................... 2-3 tbsps (diced) Spring onions ...... 2 tbsps (diced) Egg .............. 1 (optional ) Baking powder .... 2 -3 pinches Dried basil........... 1/2 tsp (or few fresh leaves chopped) White or black pepper .... 1/2 tsp Salt ............ to taste (add carefully as the cheese is already salty) Oil ............ to fry.

Method:
1. Mix together all the diced vegetables, flour, cheese, salt, herbs and pepper.
2.  Make a thick batter adding sufficient water.
3. Heat oil in a pan.
4. Drop small portions of batter using a spoon or with your hand into the hot oil.
5. Reduce the flame and fry the fritters turning them occasionally until they are crisp and golden.
Serve hot with any sauce.

Check out the video

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THAI RED CHICKEN CURRY

Thai cuisine is my favourite as I love spicy food. It is not time consuming when you have the sauces handy. I prepare and store them ahead of time to make it easier. Here is an easy Thai red chicken curry recipe for you to prepare a delicious meal for your family. The home made Thai red curry paste makes the curry aromatic and flavourful. Serve it with plain boiled Jasmine rice and enjoy your "at-home" Thai curry meal.

Ingredients:
Chicken ..... 250 gms (preferably boneless)
Thai red curry paste ..... 2-3 tbsps ( add according to your taste and liking)
Red capsicum/ bell pepper .. 1/4 cup (cut into cubes)
Snow peas ..... few pods (cut into big pieces)
Carrot ..... few thin slices
Baby corn ... 2-3 (cut into 2 )
Shiitake mushrooms .. 1/4 cup (sliced)
Cherry tomatoes ..... few
Shallots .......... 6-7 (peeled and cut)
Basil leaves ... few
Kaffir lime leaves .. 1-2
Lemon grass .... 2-3 pieces
Coconut milk .... 1 cup
Garlic ..... 2-3 pieces (crushed)
Soy sauce ..... 1 tsp (for marination)
Fish sauce ........ 1 tsp
Sugar ............... 1/2 tsp
Lemon juice .... 1 tbsp
Oil .................. 2-3 tbsps
Salt ................ to taste (add carefully as the fish sauce is quite salty)

See Thai Red Curry Paste recipe - HERE 

Method:
1. Cut the chicken into cubes and marinate it with little soy sauce and garlic paste.
2. Cut all your vegetables and keep them ready before you start cooking.
3. In a wok heat oil and fry the chicken pieces until they change the colour. Add the lemon grass and kaffir lime leaves while frying.
4. Now add the shallots and all the vegetables one by one (except cherry tomatoes) stirring so that they get cooked evenly.
5. Take care not to overcook the vegetables as they have to remain slightly crunchier.
6. Add the coconut milk and half a cup of water.
7. Stir in the fish sauce, lemon juice, sugar and salt to taste.
8. Tear a few basil leaves and add to the boiling gravy along with the cherry tomatoes.
9. Simmer for one minute and swith off the gas.
10. Discard the lemon grass and kaffir lime leaves before serving.Garnish with fresh basil leaves.

Note: You can replace the shiitake mushrooms with any other variety if they are not available.

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POACHED EGG CURRY WITH ONIONS ( Dry Version )

Here is a dry version of poached curry that can be prepared in a jiffy as most of the ingredients are basic. It can be called a variation of egg bhurji. Instead of scrambling the eggs, just make space between the onion masala and break the eggs, top them with spices and simmer until done.

Ingredients:
Eggs .... 4 (or as needed)
Onions .. 2 medium (chopped finely)
Tomato .. 1
Green chillies .. 1-2
Coriander leaves .. handful
Garlic paste ... 1 tsp
Ginger paste .. 1 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1 tsp
Turmeric powder ... 1/4 tsp
Red chilli powder ... 1/4 tsp
Salt ............ to taste
Oil .......... 3-4 tbsps

Method:
1. In a sauce pan or skillet heat about 2 tbsps of oil.
2. Add the finely chopped onions and saute until translucent.
3. Now tip in the ginger garlic paste and green chilies. Saute.
4. Add the tomatoes and simmer until they are cooked.
5. Now add the salt and spice powders mentioned above. Stir well to mix.
6. Make space between the onion masala and spoon a little oil.
7. Break the eggs and sprinkle a little salt and spice powders.
8. Add chopped coriander leaves.
9. Cover with a lid and simmer until the eggs are done.
10. Serve with rotis or bread.

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THAI RED CURRY PASTE

Thai red curry paste is very easy to make and home made is always better than the store bought ones which have preservatives. The chilli level can be adjusted to your liking. If you want it a bit milder you can add a little tomato puree. Traditionally this paste is made in a pestle and mortar but if you don't have you can use a food processor.

Ingredients:
Fresh red chillies ... 8 -10
Lemon grass ........ 1 stalk (use the white part)
Kaffir lime leaves .... 2-3
Coriander stems ....... 1/4 cup (chopped)
Shallots ........... few
Galangal ............ 1 inch piece
Garlic ................ 1 pod
Lemon juice ..... 1-2 tbsps
Coriander seeds .... 1 tbsp
Black or white pepper corns ... 1 tsp
Shrimp paste ........ 1 tsp
Salt .... 1/4 tsp

Method:
1. Dry roast the coriander seeds.
2. Peel the shallots, garlic, galangal and cut into small pieces.
3. Chop the, kaffir lime leaves, lemon grass and coriander stems.
4. Grind all the ingredients to a smooth paste.

Note: You may add a little coconut milk to make the grinding easy. If you want to store the curry paste saute it in oil. Add enough oil to cover the sauce to keep it good for a longer period.

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HIBISCUS TEA

I had seen this recipe in the Master Chef India - season 4 (extra class session) by none other but Chef Sanjeev Kapoor. I had been wanting to try it out since a long time. Served hot or cold this tea is supposed to have lot of health benefits, specially in keeping the high BP under control. Therefore it is not recommended for those having a low BP. Research also shows that this tea can keep the obesity and diabetes under control.
Various countries have their own traditional recipes of making this beverage. Only the petals of this flower are used along with other ingredients like cinnamon, lemon grass, honey, lemons or oranges, ginger, cardamoms  etc etc.. to add to the flavour. You can try out endless variations.

Ingredients:
Hibiscus flowers ... 4-5
Lemon grass..... small piece
Cinnamon .......... 1 small piece
Ginger ............... 1 tsp
Lemon juice ..... 1 tbsp
Honey or sugar .. as needed

Method:
1. Wash the flowers well and separate only the petals for using. Discard the other parts.
2. Boil about half a litre of water and tip in the ingredients.
3. Add the lemon juice to get a lovely red colour. This was an important tip given by the chef.
4. Add the sugar or honey according to your liking.
5. Strain and serve it hot or chilled.

Important Note : This tea is not recommended for people with low BP 

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SPAGHETTI IN PESTO SAUCE

A delicious recipe of spaghetti with home made pesto sauce that can me made in minutes. Basil walnut pesto is my favourite among the Italian sauces. It is rich but healthy as it has good fats from walnuts and olive oil. I have used whole wheat spaghetti which is a healthier option. Take care not to overcook the spaghetti. Toss it plain in the sauce or add any vegetables or meats if you like. My personal preference is shitake mushrooms. I have fallen in love with this variety of mushrooms, they are nice and fleshy. Also added a few cherry tomatoes to get a lovely look to the platter.

Ingredients:
Spaghetti .... 150 gms ( I used whole wheat spaghetti)
Pesto sauce ..  1/4 cup
Cherry tomatoes .. few
Shitake mushrooms .. 2 large (cut into long strips and saute)
Garlic ..... 1 clove (crushed)
Basil leaves ... few
Parmesan cheese ... 1 tbsp
Olive oil .... 2 tbsps.
Salt .... to taste

For Pesto Sauce:

Basil leaves ... 1 cup
Olive oil ....... 3-4 tbsps
Garlic ........... 2 cloves
Parmesan cheese .. 2 tbsps (grated)
Walnuts .......... handful
Lemon juice or vinegar ... 1 tsp
Salt ............. to taste

Blend all the ingredients together. Use as required. You can even freeze it for future use.

Method:
1. Boil the spaghetti in a large pan adding salt and a little oil to the water.
2. Take care not to make it mushy. It has to be al dente. Strain it and run under cold water.
3. In a wok heat the olive oil and saute the crushed garlic.
4. Add the pesto sauce and stir for a minute or two.
5. Add the spaghetti, cherry tomatoes, sauteed shiitake mushrooms, few basil leaves and cheese.
6. Stir carefully until the spaghetti is coated well with the sauce.
Serve immediately. You can add extra cheese on top if desired.

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BASIL WALNUT PESTO

Basil walnut pesto is my favourite among the Italian sauces. It is rich but healthy as it has good fats from walnuts and olive oil. You can also replace walnuts with pine nuts or any other ones you prefer. This sauce can be used for all kinds of pastas and also as a topping for bruschetta along with other ingredients like onions, tomatoes, mozarella etc etc....

Ingredients:
Basil leaves ... 1 cup
Olive oil ....... 3-4 tbsps
Garlic ........... 2 cloves
Parmesan cheese .. 2 tbsps (grated)
Walnuts .......... handful
Lemon juice or vinegar ... 1 tsp
Salt ............. to taste

Method:
1. In a mini food processor blend the basil leaves, garlic and walnuts.
2. Tip in the cheese, lemon juice , olive oil and salt.
3. Blend further for a few seconds.
4. You can also freeze it for later use.

Watch the video

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RED LENTIL AND CHICKEN SAUSAGE SOUP.

Try out this delicious mint and oregano flavoured red lentil soup with tasty bites of chicken sausage. Vegetarians can skip the sausage and add mushrooms instead.

Ingredients:
Red split lentils ... 1 cup
Red onion ......... 1 (sliced about 1/4 cup)
Olive oil ....... 2 tbsps
Garlic ........ 1-2 cloves (crushed)
Tomato Puree ... 100 gms ( about 1/2 cup)
Lemon juice .... 1-2 tbsps
Chicken sausages ... 2
Dried oregano ...... 1/2 tsp
Paprika ................  1/2 tsp
Fresh mint leaves ... 3-4
Salt ..... to taste

Method:
1. Heat oil in a pan and saute the sliced red onion until it softens.
2. Add the crushed garlic and stir.
3. Now add the soaked red lentils and 4 cups of water.
4. Bring to a boil and simmer it.
5. When it is half done add the tomato puree, dried oregano, chopped mint leaves, salt and paprika powder.
6. Simmer it stirring occasionally.
7. Slice the chicken sausages and saute them in a small pan.
8. Add them to the simmering soup and also add the lemon juice.
9. Adjust the consistency of the soup to your liking.
10. Serve it with any bread you prefer.

LAKSA PASTE

Laksa paste is used in many Thai, Malay and Asian cuisines. Laksa is a popular spicy soup with the combination of noodles and chicken, fish or shrimps with coconut milk and a spoonful of laksa paste is added to flavour it.. This paste can also be used as a rub for grilled meats, chicken or fish. Traditionally this paste is ground in a pestle and mortar but you also may grind it in a food processor. You can grind  a large quantity and store it in a refrigerator. Covered with a layer of oil it should last for a month or even more. Though we get ready to use paste these days a home made version is always a better option.

Ingredients:
Red chillies ... 7-8
Red onion ..... 1
Lemon grass .. 2 stalks (use only white part)
Coriander stalks ... 1/2 cup
Galangal ..... 2 inch piece
Fresh turmeric .... 1 inch piece (if you can't find it use turmeric powder)
Garlic ........... 7-8 cloves
Shrimp paste .. 2 tsps (optional)
Ground coriander ... 1 tsp
Paprika or Kashmiri chilli powder .. 1/2 tsp (to get rich red colour)
Cashew nuts or any nuts ... few
Vinegar or tamarind juice .. 2-3 tbsps.
Salt ........ to taste
Sesame oil or peanut oil ... 5-6 tbsps

Method:
1. Peel galangal, onion, garlic  and fresh turmeric, Cut into small pieces.
2. Wash the chillies and cut them into pieces. If you can't find fresh red chillies then soak the dry ones in hot water for few hours and use instead.
3. Grind all the ingredients to a coarse paste. Traditionally it is ground in a pestle and mortar.
4. Heat oil in a pan and saute the paste.
5. Cool it and store in a sterilized container.
6. Refrigerate it.

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