Posts by OCS | Saute Fry N Bake

Kai pathiri

Preparation Time : 15-20 minutes

Cooking Time : 1 -1/2 minute for each Kai pathiri

Serving : 4-5 members

Description

Kai pathiri . An authentic malabar recipe that was introduced to our home by our then cook shakeela who had worked in Kerala before . On our every visit to my moms place after my marriage , a grand spread of food on the table was a must mainly to impress my hubby with warmth , a sense of well being and satisfying cravings . this continuous till date . Shakeela would add her known new recipes to the menu and that is how we got to know about this dish and now its a regular at home . She paired it with a coconut chutney that is my grand mom ( dads mom ) balkees perimas recipe and the match felt like made in heaven .you will for sure get to taste the skill that goes into making a home style chutney . My daughter ANISHA loves this Kai pathiri and chutney and who ever I have served it to there are no complains at all . My cousin sister Ashibha’s hubby hassan a very fussy eater who just sticks on to the authentic minimal dishes just loved it and out of all the dishes he had on his visit to my place , this one dish managed to tickle his taste buds that made me smile with utter pleasure …

Ingredients

Ingredients	Quantity
Rice Flour ( iddiappam flour )	2 cups
Water	2 cups
Coconut grated	1 cup
Cumin Seeds	1/2 teaspoon
Small onions	1 hand coarsely chopped ( the traditional way is to just smash it over a ammi / sil patta coarsely )
Salt	to taste
Coconut oil	1/4 cup

Method

Boil water and salt in a board vessel.When boils, add the grated coconut,cumin seeds , coarse onions and rice powder .(At this stage the flame should be low)
Stir well to combine all the ingredients together for 2-3 minutes to get a mass of dough together and switch off the flame.transfer the mix into another tray and start kneading by dipping your hands into a bowl of water , every now and then , so that you don’t feel the heat .
Knead to make a soft dough.Make lemon size rolls from it.Take a banana leaf or foil and keep the roll in it.
Flatten it using our palm.( I flatten in between greased plastic sheets using a rolling pin to 1/2 inch thickness and cut with a big size cookie cutter ( a round lid will do ) .
Heat a iron griddle .place the kai pathiri and cook for a minute on medium heat on one side , turn oven and cook for another one minute .
pour 1/4 teaspoon coconut oil all around and cook for 1/2 a minute on each side until the edges crisp and a good aroma arises .
Remove and serve hot with coconut chutney ,beef ularthiyathu , chicken / mutton roast or gravy .

Ingredients Red coconut chutney

Ingredients	Quantity
Coconut	1/2 grated
Dry red chillies	6 to 8
Salt	to taste
Small onions	1/2 hand
Coconut oil	2 tablespoons

Method

Grind coconut , red dry chillies and salt together to a coarse dry paste .
Add very little water and grind further to a semi smooth paste .
Top with small onions and blitz for 5 seconds just to crush the onions .
Make sure not to grind the onions as the chutney gets onion dominating smell if gridded .
Taste and adjust , remove to a serving bowl and add the coconut oil . Mix well and serve .

Savoury bread mixture

Preparation Time : 15 minutes

Cooking Time : 10 – 12 minutes

Serving : 3 – 4 members

Description

Savoury bread mixture is a dish I came up with when I was newly married . Having to travel to and fro from tirunelveli ( hubby’s place ) to Coimbatore ( mom’s place ) very frequently , a road trip of nearly 8 to 9 hours then in a narrow one lane sort of road , with no good eateries or restaurants on the way . Had no other option other than to pack breakfast as we would start by 4 o clock early morning so that we reach our desired destination by 1 o clock for lunch . At hubby’s place we always used to get idlis packed with a thick chutney called kuthala thovayal ( kuthala meaning coutralam – a small tourist post where there are a number of water falls in and around the place , thovayal meaning a thicker version of chutney which is addressed as such . Please back to the savoury bread mixture … Oops …ok .. Ok . Getting monotonous with idli and kuthala thovayal … One early morning by 3 o clock just opened the fridge and took out what ever was in and came with this dish . Was dead nervous as i made this dish half asleep and hubby dear does not eat bread even when he is sick .with my fingers crossed fed him as he was driving and he just loved it . From then on this dish has become a staple at home but now a days I miss those long road trips to mom’s place as the roads are perfect 4 way tracked and its a journey of just 5 hours with restaurants and eateries on both sides of the road every 10 kilo meters once :-)) .

Ingredients

Ingredients	Quantity
Bread slices	14 chopped into tiny bits
onion	3 big chopped
green chillies	3 minced
curry leaves	few minced
coriander leaves	2 table spoons chopped
ginger	1/4 inch piece grated
tomato	1 small chopped
chilli powder	1/4tea spoon
salt	to taste
garam masala powder	1/4 tea spoon
pepper powder	1/4 Tea spoon
oil	4 table spoons
egg	2 ( seasoned with salt n pepper and scrambled )
bone less chicken	4 table spoon (cooked and shredded ) Chopped and Boiled
mixed veggies	carrots green peas cabbage cauliflower beans
capsicum	1 cup
lime	1/2 a squeez

Method

Heat oil in a non stick kadai . Add onion and saute till translucent .
Top with green chillies , tomato, curry leaves , half of coriander leaves and ginger . Stir for a minute .
Add chilli powder , salt to taste , pepper powder , garam masala powder , chicken And chopped boiled veggies .Mix well .
Add the chopped bread and toss well on medium heat for five minutes until all the flavours infuse together .
Finally add a squeez of lime , coriander leaves and scrambled eggs . Mix well . Taste and adjust .
Serve hot wit onion raitha or tomato sauce .

Notes

Vegetarians avoid the chicken and egg . Add one more cup of mixed veggies instead .
This dish is apt for packed lunches to office , school and picnics ..
Can do the same with minced mutton , left over chicken curry , prawn masala , mutton gravy .

Parotta

Preparation Time : 30 minutes

Cooking Time : 1-1/2 minutes for each parotta

Serving : 3-4 members

Description

Parotta . An authentic flakey bread very own to Tamil Nadu and Kerala With a lot of emotion attached to it . Mostly found in the small eateries in all places . At home it’s usually pronounced as barotta . Every alternative day barotta is made for dinner at moms place and is served with non – veg korma , white korma or a mutton chops curry . When in boarding school we were served parottas once in a week For dinner . three small ones on your plate , finish that and want more . You get piping hot white rice with rasam . The parota day in school is full of cribbing all around …. i was like hey its barotta and why on earth are these people so annoyed about it . the first bite into my parota in school … the rubbery small circle which we had a never ending chewing experience made me realise the cribbing and annoying part around . I did join in with the rest but they stopped serving us parotas after a few months and we were saved finally . Married of to Nellai , at hubby’s place the barotta is called rotti and served with non veg salna but very rarely made at home . ( once in two months or so ) one among the first dishes I learnt to do was barotta at home and I was surprised about this bread being made very rarely . My hubby has his share of stories about rotti salna . Here at Nellai its very famous to ask for the rotti to be shredded and mixed with the salna , then served . This is known as pichu potta rotti salna . There was a restaurant in the name of niyas hotel in Nellai where my father – in – law used to get rotti and salna for my hubby and sister – in – law when they were kids . The entire house used to be in an excited mood about having rotti salna for dinner . Hubby used to exchange mutton pieces with his sister for more rotti . Nostalgia …. Well how can I forget to mention about the famous vaira maligai rotti salna here in Nellai and the border kadai of shenkottai near coutralam . In total this bread is a cheap and cheerful part and parcel of every house hold through out south India and at my home its always on the menu first when I have guests and on regular basis I substitute flour / maida with wheat flour and make gothumai rotti to be on the safer side because of health benefits .

Ingredients

Ingredients	Quantity
Flour / maida	4 cups heaped
Sugar	1 /4 teaspoon
Egg	1
Milk	1/4 cup
Water	just enough to get a dough out of the flour mixture
Salt	to taste
Oil	1/2 cup (or 1/2 ghee + 1/2 coconut oil )

Method

Mix salt , sugar and flour together . Make a well in between and add the egg and milk . Mix well and knead to a smooth elastic dough adding just enough water .
Pat and knead well for 8- 10 minutes till the dough becomes pliable without breaking in the middle . Pour 2 teaspoons of oil on top of the dough , cover and keep aside for one to half an hour .
Apply oil on the work surface . Divide the dough equally into small orange sized balls . Place a ball on oiled surface , flatten it with hands and stretch all around so that it forms a thin circular diaphragm .
Apply little oil on top , fold like saree pleats by gathering the top on both sides and pleat them till the bottom.holding one end of the pleated dough, roll like a spiral and press the last edge on to the Center.
Make all the balls in the same manner and apply little oil over the top ( just wipe it with the oil in your palms ) keep covered until needed to be served . Just as you want to serve , Heat a tawa .
Pat each ball gently on top , flatten with hands like thick parathas or roll gently with a rolling pin . Fry on the hot tawa using little oil for both sides till golden brown in medium flame .
After removing from fire , pat the sides with a help of a towel to loosen the layers . Serve hot with veg or non – veg curry of your choice .

Pulkas

Preparation Time : 15 minutes + 4-5 hours

Cooking Time : 1 minute for each pulka

Serving : 3-4 members

Description

Pulkas .As a kid I used to hate chappathi’s served at home . Mainly because of the South Indian food habits that makes us want more and more dishes made with rice . Secondly the chappathi’s are never up to the mark at home . I got a recipe book 100 TIFFIN VARIETIES ( vegetarian ) by mallika badrinath quite some time back . This book has nearly 40 different types of roti’s from basic to exotic . I did try all the basic roti’s and have adapted the tried roti’s as a staple at home . My previous post on soft chappathi’s is also from this recipe book . At home no one can differentiate chappathi’s from pulkas . Either of the two served are counted as chappathi’s at home :-)) these pulkas bring another memory leading a whiff of nostalgia . At school ( good shepherd , ooty ) we had to eat our meals with spoon and fork . I had a hard time to learn the skill of handling the spoon and fork . Even after I mastered the art , I just could not accept the fact of eating chappathi’s with a spoon and fork ??? I always give extra points for eating chappathis ( in fact every thing ) with hands as it gives a soul full connection , touch and feel of the food .

Ingredients

Ingredients	Quantity
Wheat flour	2 cups heaped
Water	enough to mix the dough ( I usually use very thin butter milk strained or whey water ( the liquid which separates while making paneer from milk ) instead of water . Adds more taste and is nutritious .
Salt	to taste
Oil or ghee	2 teaspoons

Method

Mix flour and salt together . Sprinkle water / buttermilk / whey water gradually and knead to a smooth paste .
Pat and knead the dough several times at least for 10 to 15 minutes . ( a good way to burn some calories ) keep closed for 4 -5 hours .
Make even sized balls . Flatten and roll out into medium sized chappathi’s . Heat a tawa and place the chappathi on top .
When small bubbles appear on top , turn over immediately . Roast till light brown underneath .
Turn over to direct flame or over a wire mesh on top of the stove . When it puffs up like puris , remove from fire .
Crumble the chappathi with hands once .apply ghee or oil on one side of the chappathi ( optional ) .
Fold like a triangle and keep in a chappathi box which is lined with a thin muslin cloth . Serve hot with any gravy of your choice .

Masala chappathi

Preparation Time : 15 minutes + 4-5 hours

Cooking Time : 1 minute for each chappathi

Serving : 3 members

Description

Masala chappathi . These chappathi’s are soft and moist with masala added to them . Can be had as it is without any accomplishment . Best served hot or at room temperature . Very handy to be taken along while travelling . My first masala chappathi I had was at a shop in Coimbatore called confectionary ( D.B road , R.S Puram ) . They have packets of these home made masala chappathi’s in the front counter of their shop . On my every visit to the shop , I never miss out to pick up masala chappathi’s . By the time I reach home the chappathi’s would have settled down in all our ( kids and myself ) tummy’s . My hubby’s new love towards chappathi’s has made me experiment to make more varieties . This recipe is just an assumption of the masala chappathi’s I had in confectionary . To my surprise it did work out well . I mean , I have come close to 80 % of confectionary masala chappathi’s . Worth giving a try recipe which might add to your daily menu as a staple at home .

Ingredients

Ingredients	Quantity
Wheat flour	2 cups
Curd	1/2 cup
Milk	1/2 cup
Roasted cumin powder	3/4 teaspoon
Salt	to taste
Red chilli powder	1 teaspoon
Turmeric powder	1/4 teaspoon
Dry mango powder(amchur powder )	1/2 teaspoon
Garam masala powder	1/4 teaspoon
Onion	1chopped finely
Coriander leaves	chopped finely few
Kasoori methi ( dried fenugreek leaves	1/4 teaspoon ( optional )
Oil	5 teaspoons for the dough + more oil for frying

Method

Mix all the dry ingredients together in a large mixing bowl . Add curd , oil and milk . Knead to a smooth dough .
Keep aside closed with a wet moist cloth for 3- 4 hours . Make even sized balls .
Roll out each ball into thin chappathi’s , using little wheat flour for dusting .
Heat a chappathi tawa/iron griddle . Place one rolled chappathi on the hot tawa .
Roast on one side for a minute . Turn over and apply oil . When it puffs up , turn over and roast till light brown on both sides .
Do the same to all the remaining chappathi’s . Serve hot with Any Subji , raitha , pickle or curd .

Ven pongal

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Serving : 3 members

Description

Pongal is one dish that all at home relish but are hesitant because of the calorie content in it . Though we all complain when it’s on the table , the mighty ven pongal is devoured in no time with utter silence seeking to line our stomachs full . This dish was a must when I had to pack lunch for my school going kids once a week . But it did change to once a month as my kids and hubby started complaining about becoming a python ( all they wanted to do was lay down and sleep :-)) at school and work . After my brother shifted to London with his family . My mom learnt a genius trick to pack ready made ven pongal mixes which she found so easy to cook when at my brothers home in London . She used to mix raw rice , moong dal , salt , cumin seeds , pepper corns , curry leaves and cashew nuts together and dry it in the sun for a day And Pack it . At my brothers place she would just take enough of the mix required and cook it with water in the rice cooker and when cooked , garnish with ghee and its ready to serve . I realised the hunger for comfort , the expression of deep cravings and love for the brilliant flavours of home cooked food when in London . What ever said and done my love for the old school laid back, life style in India with brilliantly intense filling relatives around , fresh home cooked food three times a day , our street food , cows at home , plenty of milk , curd to butter milk and the bonus of having maids at home is ultimate . What more would you want in life ????

Ingredients

Ingredients	Quantity
Raw rice ( pacha arisi )	1 cup
Lightly dry roasted Split yellow moong dal (pasi paruppu)	1/2 cup
Salt	to taste
Ginger finely chopped	1 teaspoon
Cumin/ Jeera seeds	1 teaspoon
Whole black pepper	1 teaspoon

Ingredients For the seasoning

Ingredients	Quantity
Ghee	1/ 2 cup
Cashew nuts	6 to 7
Curry leaves	few

Method

Mix rice , dry roasted moong dal, ginger , pepper corns , cumin seeds and pressure cook adding salt with 3 cups of water for 4 to 5 whistles.
The rice has to be cooked in such a way that it should be mushy.
Open the cooker once the pressure subsides and mash the contents well.
Heat ghee , add curry leaves and cashew nuts . fry until the cashew nuts are golden brown in colour .
pour the seasoning over the rice + dal mixture and mix everything well.
Switch off and serve hot with sambar , coconut chutney and a kara chutney .

Notes

The same can be done in a rice cooker . It’s more hassle free .
Make sure you use only raw rice ( pacha arisi ) to make pongal .In case you want to use lesser ghee .
Cook the pongal with jeerasala ( jeeraga samba ) broken rice and season with 1/2 the amount of ghee .
Can use 1/2 oil and 1/2 ghee but the authentic way only ghee is used

Bee hoon

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 6 members

Description

Bee hoon but at home its known as bee goon . bee hoon is a dish of the cultural fusion between Malay and Chinese. bee hoon sauce is a chilli-based sauce and there is a variation that is a chilli – peanut sauce very similar to the one served with satay. The chilli / chilli peanut sauce is spread on top of rice vermicelli.Rice vermicelli are thin noodles made from rice and are a form of rice noodles.They are sometimes referred to as rice noodles or rice sticks. Some thing similar to the rice sevai we cook with but thinner and cooks very fast . As mentioned before this dish was introduced to us by my co – sister Farzana who has a touch of Malaysia in her roots . This recipe might taste very different from the traditional bee hoon but in a good way and apt for Packed lunches . A true treat to all your senses . my fussy veggie gal ANISHA loves it . Every piece of chicken in anishas plate goes straight into my carnivorous boy afzar’s plate . Who is more than happy to have meat and more meat on his plate . This is one dish as a kid when asked if you “need another helping ? ” my gal greedily would nod yes . Her chubby face ( she was bake then ) with the hair band and those fringes of hair on her forehead … Are Still so fresh in my mind . These memories bring a board smile to me :-)) .

Ingredients

Ingredients	Quantity
Rice vermicelli	1 packet
Dry Red chillies	6 to 8
Tomato	5
Small onion	8
Boneless Chicken tiny pieces / tiny prawns	1 cup
Sprouts	1/4 cup
Spring onion	1 chopped
Lettuce	2 leaves shredded
Potato	2 huge chopped into tiny cubes
Carrots	2 big chopped into tiny cubes
Cabbage	1/4 cup shredded
Chilli powder	to taste
Ginger garlic paste	1/4 teaspoon each
Tomato sauce	3 tablespoons or more to taste
Hot and sweet sauce	1 tablespoon
Eggs	2 beaten with salt + pepper to taste
Salt	to taste
Oil	4 tablespoon

To prep

Soak dry red chillies in water for 1/2 an hour and grind to a paste .
make a cross cut with a knife in the bottom of each tomato . Drop them into hot water ,cover for 2 minutes . Remove and peel the skins and grind to a smooth paste .
Grind the small onions to a smooth paste .marinate chopped potatoes and chicken cubes / prawns with chilli powder and salt to taste separately and set aside for 15 minutes .
Fry the potatoes in hot oil to crisp , drain and set aside . In the same hot oil fry the chicken pieces/ prawns to cooked and crisp .
Drain and set aside . cook the rice vermicelli according to the packet instructions . Drain and set aside .
Make omllets with the beaten and seasoned eggs . Cool and cut , by rolling the omelet tightly and cutting into thin threads and set aside

How to proceed

Heat oil in a non – stick kadai ( the same oil used to fry the potatoes and chicken / prawns can be used .) add the onion paste and sauté to brown .
Top with ginger and garlic paste and sauté to crisp and oil separates . Top with carrots , sprouts , spring onions , cabbage and lettuce .
Sauté until the carrots are a bit soft . Add red chilli paste , tomato paste and sauté till raw smell vanishes and oil floats on top .
Add fried potatoes , chicken / prawns , tomato sauce and hot and sweet sauce .
Mix well . Taste and adjust . Add the boiled rice vermicelli and toss well in low flame making sure the sauce is evenly spread out and mixed well .
Finally add the egg threads , mix well and serve hot .

Notes

Vegetarians can do the same by avoiding the chicken / prawns and the eggs

Potato gnocchi with mushroom herby brown butter

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 5 members

Description

Potato gnocchi with mushroom herby burnt butter .An Italian origin dish served as an entree alternative to soup or pasta which is a sort of dumpling made with steamed potatoes , egg and flour . Served hot or warm .Common accompaniments of gnocchi include melted butter (sometimes fried butter) with sage, pesto, and various sauces. Like many Italian dishes, there is considerable variation in recipes and names across different regions of Italy . I am not sure which region this recipe is from . I did get to know about this wonder dish through the telly . From then , being wanting to give it a try . Finally one fine day started of very nervously , following the recipe that require a little effort but that makes it all the more worth while . Finished boiling the gnocchi and had to make a sauce now . I didn’t want to make the usual tomato or cheese based sauce that I make for pasta or any Italian dishes . Came across a recipe that used pumpkins and mushrooms with burnt butter and sage with gnocchi . Loved the idea and went ahead by omitting the pumpkin and substituting sage with mixed herbs . Though it looks and sounds less pretentious , works surprisingly well with all the elements coming together . I guess the butter did the magic here as every thing tastes better with a smear of melted butter . more butter used , more better in taste :-)) The gnocchi’s were soft and moist drunk with the fragrantly herby butter and stock . Every one in the table liked it except my boy , Afzar who missed his cheesy creamy sauce .

Ingredients for potato gnocchi

Ingredients	Quantity
potatoes (washed), peeled, quartered into 4	800 grams
Salt & ground white pepper	to taste
egg lightly whisked	1
plain flour	2 cups ( 300 grams )
finely grated parmesan	1/4 cup ( 20 grams )
Plain flour	little to dust

Method for potato gnocchi

Add enough water to a saucepan to reach a depth of 3cm. Bring to the boil over high heat. Place potato in a metal steaming basket. Place steamer in saucepan (make sure base of steamer doesn’t touch the water).
Steam, covered, for 15 minutes or until tender. (It’s best to steam rather than boil the potato. Boiling can saturate potato with water, which will increase the amount of flour required and result in a heavier gnocchi.) Transfer to a bowl and use a potato masher to mash until smooth.
Season with salt and pepper.Add the egg and stir with a wooden spoon until combined. Add half the flour and parmesan and stir until combined.
Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.) Turn onto a lightly floured surface and knead until smooth.
Line a baking tray with non-stick baking paper. Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log about 30cm long.
Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions.
Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork. Place on tray.
Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don’t overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface.
Use a slotted spoon to drain and transfer to a bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.

Mushroom herby Brown Butter ingredients

ingredients	Quantity
butter	4 tablespoons + 2 tablespoons extra
Mixed dried herbs	(basil , oregano , thyme , rose Mary , dill and sage) -2 pinches each ,
Maggi chicken stock	1 cube
olive oil	1 tablespoon
sliced mushrooms	250 grams
Grated Parmesan cheese	for serving

Method for mushroom herby brown butter

Melt 2 tablespoons butter with olive oil in large skillet then add mushrooms. Sauté until tender and cooked down. Remove and set aside .
Heat remaining butter in a large skillet over medium-low heat until melted.
Add mixed dried herbs and continue cooking until butter turns a clear, dark amber, being careful not to burn.Add chicken stock cube to butter along with 1/4 cup warm water .
Bring to boil . Add drained gnocchi to skillet with butter and stock, tossing to coat evenly.Add cooked mushroom slices, tossing to coat evenly.
Season with salt ( be careful with salt as butter and the stock cube contains a lot of salt ) and pepper, and top with grated Parmesan cheese . Serve hot .

Notes

These gnocchi’s stay moist and soft even the next day if kept in the fridge and heated in the microwave .
The shape of my gnocchi’s are a bit different Than the regular shape as I didn’t get the original form of rolling with a fork right so just went ahead with what I felt comfortable with .
Make sure not to over crowd the gnocchi’s while boiling them . Boil them in 3-4 batches .
I used a little chilli flakes as well to spike up the herby butter sauce a bit . It’s optional and your choice to add or omit this ingredient

Creamy chicken pie

Preparation Time : 40 minutes

Cooking Time : 1 hour – 20 minutes

Serving : 8 members

Description

Hi Ma’am,I am Akhila Mohandas. I like your recipes so much, as it always uses ingredients available at home.I like the way you explain the method which motivates us to try the recipe.Had tried many of your recipes.Just want to thank you for all the recipes.Another request is to post any Pie recipe.you are doing an excellent job.Cheers!!!Thank you once again.
I have never made a pie before . So had my doubts about the dish . Went through a couple of recipes and finally stuck to the one I am posting today with a bit of ingredients added to the pastry and chicken sauce . Started to feel quite confident as the pastry was something similar to the quiche de Lorraine pastry method which I bake very often . Finished and all ready to bake the pie . Found the pie to look so bland and ordinary .came up with an idea to use my fondant cutters to create a pattern on the top of the pie with attention to detail . My quest to use my fondant cutters was also put to use finally . The pie looked and tasted awesome . A big thumbs up from hubby dear also that brought a board smile on my face :-)) . I religiously follow the motto of ” the way to a man’s heart is through his stomach ” .

Ingredients for the pastry

Ingredients	Quantity
chicken (boneless, cooked and diced )	1/4 kg
refined flour / maida	2 cups heaped
butter	3/4 cup / 90 grams
vinegar	1 teaspoon
cold milk	1/4 cup
salt	1-4 teaspoon
baking powder	1 teaspoon
slightly beaten egg white or milk to glaze the pie	1 tablespoon

Ingredients for the chicken sauce

Ingredients	Quantity
Boneless Chicken ( diced and cooked along with ginger + garlic paste	1/4 kg
Ginger + garlic paste	1/4 teaspoon , ( for chicken )
milk	2 cups
refined flour	2 tablespoons
butter	1 tablespoon
salt	to taste
Chilli flakes	to taste
White pepper	to taste
Mixed dried herbs( oregano , thyme ,rosemary , dill , basil )	a pinch of each

Method

Preheat oven to 325 degree F / 160 degree Celsius . Mix the butter, refined flour, vinegar, cold milk , salt and baking powder and knead lightly into soft dough using little water if required and keep aside covered in the refrigerator for 20 minutes .
Heat and Melt butter, add refined flour, saute a little and add the milk very gradually, stirring vigorously all the time.
Bring to a boil, lower the heat and simmer for 1-2 minutes, add the salt, white pepper , chilli flakes , dried herbs and chicken. Mix well and boil till a thick gooey saucy consistency is obtained . Add a little more milk if the sauce gets too thick .
Roll out a little more than half the dough about 1/4 cm (1/8″) thick and cover the base and the sides of the pie dish. Prick with a fork and fill it with the chicken white sauce mixture.
Roll out the other portion of the dough, wet the edges, and cover the pie, pressing the edges together, to seal.
Prick with a fork( I decorated with leaves all around and the Center with the rolled dough cut into leaf shapes with a help of a fondant cutter ) glaze the surface with the beaten egg white or milk and bake in a pre-heated oven for about 45-60 minutes or until golden.( my oven took 60 minutes ) tadaa mouth watering creamy chicken pie is ready .
Cut into wedges and Serve warm as it is .vegetarians can substitute with a veggi filling .
Chicken filling can be substituted with mutton , fish , or a combination of mushrooms or green peas added along with chicken .

Apple capsicum and peanut pesto salad

Preparation Time : 15 minutes

Cooking Time : nil

Serving : 2-3 members

Description

Salads have become a must on the dinning table every afternoon here at home which has left me with a fix as the salad has to be healthy and tasty . That’s where the real challenge is as how can healthy be tasty ? Any thing that tastes good is not healthy that’s what I think . So with my search for salad and salad dressing recipes came across this beautiful recipe from vicky ratnanis new cook book vicky goes veg where he has used this pesto recipe to serve along with a salad but I just loved the idea of using a fruit in a pesto so I used the pesto as a short cut cheats dressing to the salad . Vickys recipe demanded for red bell pepper to be used but as I didn’t have it in my pantry substituted with green capsicum . The results were mind blowing as it livened up the staid salad with a smattering of sweet and spicy fresh pesto . Having to feed your loved ones at home in a healthy way with taste is not an easy go job so with what ever I come up that’s healthy I make it a point to serve them in style and sooth their eyes with the healthy food first on their plate before it goes into their tummy . The same way this salad also did get it’s turn to be show cased in a contemporary classic way like in restaurants at home . That leads to not wanting to dine out and if we do with complaints pouring in most of the time . My trick to impress my loved ones at home has served to play it’s trick on me with keeping me busy in my kitchen always .

Ingredients for pesto

Ingredients	Quantity
Green capsicum	1 seeds removed and chopped
Unsalted , skinned and roasted peanuts	3 tablespoons
Ginger	1/2 teaspoon
Green chillies	2 or to taste
Olive oil	3 tablespoons
Peeled Apple	1/2 chopped
Jaggery	1 tablespoon
Vinegar	1 tablespoon
Coriander leaves	1/3 cup chopped

Other vegetables for salad

Ingredients	Quantity
Carrot	1 big cut into thin long strips
Cucumber	1 big cut into thin long strips , squeezed with both hands to remove excess water
Cabbage	1/4 cup shredded
Red cabbage	1/4 cup shredded
Onion	1 sliced thinly
Red bell pepper ( red capsicum )	1/2 thinly sliced ( I used green as I didn't have red bell pepper )

Method

Grind all the ingredients together until it’s smooth and a pale green colour .
Taste and adjust the ground pesto . Mix with all the cut vegetables for salad . Place in the refrigerator until to be served .
Serve cold with masala paped .