Daily Archives: October 1, 2014

3 Coloured stacked up sandwich

Preparation Time : 20 minutes

Cooking Time : 2 minutes

Serving: one person

Description

3 colour stacked up sandwich . My maternal uncle shanu ( who is younger to me , I know it sounds wired but that’s the fact ) had come home for a days visit . He had to leave early morning by seven o clock the next day . Not wanting him to leave with out having his breakfast . Got in to the kitchen and went ahead with the regular idli , dosa , kuli Paniyaram schedule . But wanting to impress him with something new That would leave a mark in his memory . Having very little time , had to come up with a quick and easy recipe . Went strait to my refrigerator and just gazed at the available ingredients inside . Took out a few that would work together and made up my mind to make a sandwich but a bite size one as I had only four slices of bread and one egg in hand . Prepared all the wanted ingredients and just stacked them up together to get an awesome , vibrant , colourful looking sandwich packed with so much character and taste . The marinated three coloured peppers and the green pesto add complexity and made it all the more flavourful . The sandwich was ready in a flash and is apt for on the run meals , work lunch and for kids to school that makes a welcome change from the usual . my uncle was all praises about the sandwich and my quest of a new dish with limited amount of time and things available in my pantry made my day .

Ingredients

Ingredients	Quantity
White Bread slices	4 large (cut into bite size cubes )
Cheese slice	2 cut into bite size cubes equal to the bread cubes ( optional )
Salt	to taste
Omelet	made with one beaten egg and cut into even bite size cubes like the bread
Capsicum	green
yellow and red	1 each cut into even size cubes equal to the bread bite size cubes
Vinegar	1/4 teaspoons
Sugar	1/4 teaspoon
Mayonnaise	2 tablespoons
Tomato sauce	2 tablespoons
Olives or cherries	to garnish
Tooth pick	to serve

Ingredients for the green pesto

Ingredients	Quantity
olive oil	2 tablespoons
garlic	2 flakes
fresh basil leaves ( tulsi leaves )	5
Coriander leaves	1/4 cup
Parmesan cheese	2 tablespoon
Green chillies	2 or to taste
pine nuts	1 tablespoons
butter	1 tablespoon
Salt and pepper	to taste

Method

To make the pesto , Grind all the ingredients together in a food processor to a chunky texture and set aside .
Marinate the red , yellow and green capsicums / pepper cubes in vinegar, sugar and salt to taste and Set aside .
Mix mayonnaise and tomato sauce together and set aside .

To assemble the sandwich

Toast bread slices in butter to a golden brown colour . Spread the green pesto on one side of a toasted bread cube .
Place a piece of omelet cube , top with cheese slice cube , place green capsicum cube over and place another slice of toasted bread with tomato mayonnaise applied side facing towards the green capsicum.
Top with pesto on the other side of the bread cube , place with yellow pepper cube , omelet cube and cheese slice cube .
Then place a bread slice applied with tomato mayonnaise applied side facing down towards the yellow capsicum , apply green pesto over , top with omelet cube , cheese slice cube and do the same by repeating the layer with red capsicum slice .
Making sure bread is the final layer . Insert a tooth pick and top the tooth pick with whole olive or cherrie and serve .

Notes

You can use mint chutney mixed with mayonnaise instead of green pesto sauce .
Vegetarians avoid the omelet and you get the veggie version .

Threaded paneer rolls

Preparation Time : 30 minutes

Cooking Time : 25 minutes

Serving : 6 members

Description

Threaded paneer rolls . A recipe I came across in cooking and more monthly magazine run by tarla Dalal . The picture of these indo – Chinese threaded paneer rolls were on the cover of the magazine and the second I saw it , wanted to try it strait away but not having flat noodles in my pantry nor was it available at my place . Had to wait until I got hold of flat noodles . Finally gave it a shot and it was crispy and crunchy , perfect to be had with a relish on a wet , cold rainy day . This complex blend of two different culinary traditions create pomp and drama on your table . Perk it up with assorted sauces served along . These sort of home made appetiser preparations presented beautifully are perfect finger food any time of the day or night . All you have to do is stock these in your refrigerator and fry them when ever needed and up lift your mood ….

Ingredients

Ingredients	Quantity
Crumbled paneer	1 1/2 cups
Boiled , peeled and mashed potatoes	1/2 cup
Grated garlic	2 teaspoons
Chilli powder	1 teaspoon
Tomato ketchup	1 tablespoon
Corn flour	1 teaspoon
Salt	to taste
Boiled flat noodles	1/2 cup
Oil	to deep fry

Method

Combine the paneer , chilli powder , potatoes , garlic , tomato ketchup , corn flour and salt in a bowl and mix well .
Divide the mixture into 16 equal portions and shape each portion into a 37 mm (1 1/2 ” ) long cylindrical roll .
Wrap some flat noodles around each roll . Heat oil in a wok to deep fry .
Deep fry few at a time , till they turn golden brown in colour from all the sides .
Drain on adsorbent paper . Serve hot with schezuan sauce .

Notes

Dip the cylindrical rolls into a thick batter made with equal amounts of corn flour , maida , salt to taste and little water .
Then wrap the boiled flat noodles so they stick to the rolls easily . I did it this way as it was extremely difficult to just roll as mentioned in the original recipe .
I made the cylindrical roll with left over chicken cutlet mixture and it tasted perfect .
Ensure that the flat noodles are boiled along their whole length , so they can be wrapped around the paneer mix easily .
Swap paneer for crumbled tofu to make the rolls a little more Chinese in taste and style

Stuffed jalar roti

Preparation Time : 30 minutes

Cooking Time : 35 -40 minutes

Serving : 5-6 members

Description

Stuffed Jalar rotis . A dish I learnt at my in- laws place . Jalar rotis are decadently lacy net crapes authentic to Malaysia And singapore muslims . I guess the working class Tamils living there bought this dish to India and now it’s a staple eaten in most tamil Muslim house holds . All these sort of dishes are known as palagaram .( meaning short eats ) . my love for palagaram was the reason I started to learn to cook . Even as a kid any cook book or recipe I come across , i would eagerly search for stuffed , coated , deep fried , boiled or sautéed palagaram dishes . At moms place this dish is like Greek or French as we don’t know head or tail of this dishes existence . At my in – laws place they make normal Jalar rotis and call them Jalar appam . I got to know about this stuffed Jalar rotis on a feast at my hubby’s cousins place . It was very filling , fragrant , visually appealing with a rustic taste that was irresistible and delectable . Tried it out the following week at in – laws place and it tasted magically perfect . I did make this special delicacy during my cousin sister ( noorie meerans ) wedding in Coimbatore for the newly weds and it sparked conversations at the wedding . Newly wedded is the only time you get the joy of being treated with royalty along with a delicious array of never ending variant dishes which lends an opportunity for others to eat well too . ( Plus to show off your kitchen skills and treat your family ) The groom ( rilwan ) named it Indian pizza and we all were giggles . Every time this dish is mentioned or made at home I am reminded about my cousin sister noorie and her hubby rilwan :-)) .

Ingredients For the jalar roti

Ingredients	Quantity
Eggs	2
Water	650 ml
Thick Coconut milk	100 ml
Salt	to taste
Flour	350 grams
Oil	100 ml

Method

Mix all the ingredients together except for oil making sure no lumps are formed and the batter is a runny watery consistency .
Heat a tawa greased with oil . Pour the batter using a jalar cup or a piping bag in a circular motion , making thin , lacy net pancakes With gaps in-between .
Cook until set and crisp on one side . Remove and set aside .
Do the same until all the batter is over , making sure you have at least 15 – 20 Jalar rotis in hand .

Ingredients For the filling

Ingredients	Quantity
Minced lamb	¼ kg
medium sized onion	2 chopped
Chilly powder	1 teaspoon
Pepper powder	1/4 teaspoon
Cumin powder	1/4 teaspoon
Turmeric powder	1/4 teaspoon
Ginger and garlic paste	1/ 4 teaspoon each
Coriander leaves	chopped few
Salt	to taste

Method for filling

In a pressure cooker put the minced meat and the rest of the spices .let it cook up to two whistles .
Heat oil , sauté the chopped onions to translucent . add the cooked minced meat and cook to dry .
Taste and adjust seasoning . Garnish with coriander leaves . Cool completely and set aside .

Other ingredients

ingredients	Quantity
Eggs	2 to 4
Salt and pepper	to taste
Oil or ghee	4 tablespoons

How to proceed

Beat eggs with salt and pepper to taste . Set aside .
Heat a greased non stick tawa ( dosa tawa ) in low heat and place 2 Jalar rotis . Spread 3 to 4 tablespoons of the minced meat filling equally all around the Jalar rotis . Pour 3 tablespoons of beaten egg over the minced meat mixture .
Top it with 2 more Jalar rotis and brush with the egg mixture . Once the base is cooked ( takes about 2 minutes ) turn over like a dosa and cook the other side to , in low flame to a golden colour .
Brush egg mixture all around the edges and press together with the help of a spatula making sure the Jalar rotis stick together . ( About 1 to 1 1/2 minute ) Remove .
Cut into triangles and serve hot with tomato ketchup or as it is . Do the same with all the Jalar rotis , minced meat filling and egg mixture .

Notes

you can make the filling with chicken , beef or vegetables instead of minced mutton .
Usually I make the filling and Jalar rotis in advance ( one day ahead ) and proceed just before serving .
Best served hot as when cool tends to get an eggy smell.

Chicken sandwich pola

Preparation Time : 30 minutes

Cooking Time : 15- 20 minutes

Serving : 10 members

Description

Chicken sandwich pola . The word Pola is used in malabar cuisine , referred to a dish sweet or savoury which is made with bread , eggs and milk as the main ingredient with a filling in between . I have heard about kaayapola which is made with ripe Kerala plantains . But the savoury pola was an eye opener to me as I didn’t know about it at all . I got know about this dish through UAE food guild where nawal althuaf had posted this recipe . Loved the look , recipe and easy procedure . Gave it a try and I was like ” I always use these ingredients in my kitchen but why didn’t my mind think of such an innovative concept ” . The key to making this dish is slow cooking in very low heat to seal the sandwich together . This particular recipe is a twist incorporated with modern interpretation to the authentic savoury malabar pola as in malabar cuisine they don’t use capsicum’s or bell peppers in their cooking . The dish had a lovely moist crisp outside with a hot juicy filling in between with a surprising array of aroma that is impeccable with a delicate , alchemical infusion of flavours and textures . This made to impress dish will remain in your memory list of scrumptious food .

ingredients

ingredients	Quantity
Big Eggs	5
flour/Maida	5 tablespoons
Milk	1 cup , ( this is an additional ingredient I added to get a moist pola )
bread	7 to 8slices ( depends upon the size of your pan , in case your pan is too small take less amount of total ingredients)
capsicum	(red , yellow and green cut into round shaped slices ) 1 slice each
coriander leaves	few
seasame seeds	white
black	1/2 tablespoons
green chillies	2 crushed
salt	to taste

Ingredients For Masala Filling

Ingredients	Quantity
Boneless Chicken	300-400g( you can use mutton keema , fish , prawn , mixed vegetables , paneer or soya flakes instead )
Kashmiri Chilly pwd	1 teaspoon heaped,
Turmeric powder	1\2 teaspoon
Oil	1 1/2 tablespoons
Onion finely chopped	3
Green chilly finely chopped	4 - 5 or more to taste
Ginger garlic paste	1 teaspoon
Garam masala	1\2 teaspoon
Curry leaves	chopped few
Coriander leaves	chopped few

Method for filling

Marinate cleaned chicken with chilly powder , turmeric powder and salt .Shallow fry Chicken pieces , cool and Mince by blitzing in the food processor .
Heat oil in a board pan , sauté onion and green chilly, till transparent.Add salt, ginger garlic paste and sauté to crisp .
Add garam masala, 1/4 teaspoon of turmeric powder ,curry leaves, coriander leaves and Mix well.
Add shredded Chicken . mix well and remove from flame and set aside .

How to proceed

Beat the eggs using an egg beater till frothy along with one cup milk . finally fold in the maida , salt and crushed green chillies till well mixed.
Grease some ghee in a non stick shallow pan and heat the pan in a very low flame . pour half of the egg mix place the bread slices tightly Making sure there is no gap or holes in between the bread slices .
Press and level with your hand . the bread must be soaked in the egg mixture . now add the masala all over it.again spread the bread (place it carefully making sure there are no hole ‘s in between the bread slice’s ) .
Now top with the remaining egg mixture and fill the sides with egg mix . after 2 mins ,add the capsicum rings , coriander leaves and sprinkle sesame seeds .8 cover and cook on a very low flame for 10 minutes .then turn other side carefully.
Its very diffcult to turn over the sandwich pola using a spatula so place a greased non – stick dosa tawa over the non – stick shallow pan and tilt over the sandwich pola carefully . ( this is a hassle free method ) .
Place the tilted sandwich pola in the dosa tawa , over a very low flame and cook further for 2-3 minutes . Making sure you do not burn or brown the upper crust too much .
We want a pale or bright yellow colour on the crust . Check if the sandwich pola is cooked by inserting a tooth pick in the Center of the sandwich pola , if it comes out clean . The sandwich pola is cooked .
Place the serving plate over the cooked sandwich pola in the dosa tawa and turn over to get the capsicum decorated side on top . Cut into wedges and serve hot as it is