Punjabi Bhindi Masala (Okra)

Today's recipe is a Punjabi classic. Bhindi is a great vegetarian dish that doesn't require too many ingredients. Extremely nutritious too-okra is rich in vitamin B6 and vitamin C and is a good source of dietry fibre. All in all a very simple, nutritious, tasty entree!

Serves 4

What we need:
4 tbsp olive oil
2 tsp cumin seeds
1 lb okra
1 onion, diced
1 tomato, diced
2 tbsp tomato puree
2 tsp salt
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp paprika
1 tsp haldi (turmeric powder)
handful of chopped cilantro

How we do:

• Heat the oil in a non stick pan. Now add the cumin seeds
  
• When they begin to sizzle, place the onions and okra in the pan and add salt. Mix well and cook on medium heat for approx 10-12 minutes
• Continuously stir and when the okra stops sticking to the pan, add the tomato and puree and the rest of the spices
• Mix well and then add the chopped cilantro
• BALLE BALLE! You are done and ready to chow down. Best served with hot chapatis!
  

Tandoori Paneer Pizza

Hello hello I know it's been a while! What with graduating from college and re-locating overseas my time had been consumed with non-blogging activities. But do not fear I am back! And today I am equipped with the yummiest pizza recipe. Made with a light base, zesty tomato sauce, tasty veggys, topped off with tandoori paneer (indian cheese), this pizza is sure to go down well. Check it out and let me know what you think:

Serves 4

What we need:

Base: I cheated on this one and bought the pizza flour mix, i recommend it as it works great!
Pizza Sauce:
3 tbsp olive oil
1 carrot grated
1 small onion, diced
2 garlic cloves, grated
2 tbsp tomato paste
1/4 can plum tomatoes including juice
2 tsp salt
1 tsp ground pepper
2 tsp dried oregano
1 tsp crushed chili flakes
handful fresh basil, finely chopped
Paneer:
1 cup of cm cubed paneer (mine was store bought but you can easily make home made paneer. here's a great recipe for it: http://cookeasy.wordpress.com/2006/11/05/make-paneer-at-home/
1 tsp garlic paste
1 tsp ginger paste
3 tbsp yogurt
2 tsp salt
2 tsp tandoori masala (available from local indian grocery store)
pinch of citric acid (or dash of lemon juice)
handful of chopped cilantro (coridander)
Other toppings:
1 green/red bell pepper diced
1/2 onion diced
4 mushrooms, thinly sliced
1/4 cup grated mozzarella

How we do:

• Preheat oven to 220 c/425 f
• In a bowl add the paneer, and all the ingredients listed above under the heading of paneer. Mix well and refrigerate until time to top the pizza
• To make the sauce, in a pan add the olive oil and add the onion, garlic and carrot. Once onions are golden brown, add tomato paste and plum tomatos. Now add the herbs. Place on low heat and simmer for a minimum of 30 mins until it becomes of a thick consistency.
• Then place in a blender and blitz so a smooth thick sauce forms.
  
• For the base, in a bowl add the contents of the pizza flour mix. Add approx 8 fl oz of hot water and mix until binded. Then knead until forms smooth dough
• Place dough in a warm place to let it rise
• Now time to put everything together....
• Line a baking tray or pizza tray with grease proof baking paper
• Using a rolling pin or your hands carefully and lightly spread the dough until it evenly covers the tray
• Then spread the pizza sauce all over the base evenly
• Place mushrooms, peppers and onions over the pizza. Then sprinkle on the paneer cubes and finally finish with the mozzarella cheese
• Place in oven for 12-15 minutes until cooked through.
• Serve with salad and grilled potatoes.
  
• BALLE BALLE! Enjoy!
  

Chicken Tikka Tacos

Ever fancied some chicken tikka round lunch time but figured it takes too long, it's messy and not the most practical thing to eat, so you grabbed an ordinary sandwich instead? Well I have a solution.. Presenting Chicken Tikka Tacos! (This is beginning to sound like an ad isn't it?) Well it's not supposed to....! It's just a really simple recipe that tastes so good and fresh so I had to share it.
Note: The chicken can be pre marinated a couple days before and kept in the fridge until you want to use it. Check it out..

Serves 2

What we need:

Four 6"/8" tortilla wraps
2 skinless washed chicken breasts
1 tsp salt
1/2 tsp paprika
1/4 tsp garam masala
1/4 tsp coriander powder
1/4 tsp ground cardamom
1/4 tsp black pepper
2 garlic cloves grated
1/2 tbsp ginger, grated
1 small green chilli, diced
1 tbsp lemon juice
1 cup of yogurt
2 tbsp olive oil

How we do:

• Preheat oven to 500*F
• Cut the chicken breast into small-medium cube pieces
• In a bowl, add the dry ingredients. Add the yogurt and and mix to form a paste
• Add the chicken and mix well
  
• Place in a baking tray and drizzle over 1 tbsp of olive oil
• After 10-12 minutes, turn over and drizzle 1 tbsp of olive oil
• Cook for another 10-12 minutes or until chicken is fully cooked
• Remove from oven. Heat the tacos and place 3-4 pieces chicken in the taco
• Add lettuce, tomato, diced onions and chutney
• BALLE BALLE! Enjoy!
  

Indian Snacks: Bread Rolls

Since my parents have been in town the last couple of weeks I have had the opportunity to essentially be lazy, overindulge and enjoy my mama's cooking! But I'm now back to cooking for myself so thus I'm back to blogging! Over the next few days I intend to focus on Indian Snack Recipes. Today's recipe comes from my Mum-shocking I know. They're called Bread Rolls and are a great hot snack with tea or just to munch on if peckish. Have a try-they're surprisingly simple to make.

Makes 12

What we need:

12 slices white bread, crust-less
4 medium potatoes, cooked and peeled
1/2 red onion, diced
1 diced green chilli (optional)
handful coriander, washed and diced
2 tsp salt
1 tsp jeera (cumin powder)
1/2 tsp paprika
1/4 tsp garam masala
1/2 tsp coriander powder


How we do:

• In a bowl mash the potatoes and add in the onion, coriander and all of the spices. Mix well.
• Then take a slice of bread and dip it gently in water from both sides
• Slightly press the bread between the palms to squeeze out the excess water. Be Gentle!!
• Place a heap of the potato in the center of the bread and roll over the sides to cover the mixture forming oblong rolls. (You can use oil to help seal the edges).
• Repeat this for each slice of bread.
  
• Heat oil in a pan and deep fry the rolls.
  
• Once they turn a deep golden brown color all over, they're ready!
• BALLE BALLE!! Eat them hot with green mint chutney!
  

Indian Restaurants In Orlando

I have had the pleasure of living in the wonderful city of Orlando for the past 5 years. Unfortunately, I have not enjoyed the same pleasure at Indian Restaurants in this Sunshine State. Today's blog post (rant) comes from years of tolerating the poor quality of food Indian Restaurants serve in this city with bad service in a non existent atmosphere! Tonight, after experiencing another below average visit to a local Orlando Indian Restaurant, I felt the need to say enough is enough! Let's review the regrettable experiences I've had in the last few years:

1) Aashirward: Cold Samosas (still frozen?), Off tasting kebabs, Bad Service, Bill was charged 3 times to debit card.

2) Tabla: Overpriced. Every dish I tried tasted the same. No atmosphere.

3) Woodlands: Woodlands is probably the best of the bunch. Saying this, their food is incredibly greasy and heavy. Service is mediocre as is the atmosphere.

4) Tun-Dur-Ree: This is more of a fast casual restaurant in Tampa. It's a great concept but the food quality is below average (frozen food warmed up in a microwave, served in a plastic box). Also, their tag line is 'Magic of the Indian Grill' but I honestly don't think they even had a grill in their kitchen. Zero on the ambiance. Got to say that their Madras Coffee was really good.

5) The New Punjab: Not much to say. Extremely average.

6) Memories of India: Portion sizes are ridiculously small and exceptionally overpriced ( $5 for one ice cream scoop?) Food was mediocre and service was very average and again a zero on the atmosphere. I've visited my motherland many times and I recall my memories of India being a lot better than this experience! It really puzzles me how Orlando Sentinel rates them as being the number 1 Indian Restaurant year after year.


I don't know if it's just me but I feel like the state of Indian Restaurants leaves a lot to be desired after visiting them. Thoughts/Comments???

Indian Chick Pea Curry (Cholay)

This is a classic North Indian recipe and tastes awesome with jeera (cumin seed) rice, chapatis or naan. Great as a vegetarian alternative at a dinner party. If you've ever tried this at a restaurant and liked it, I guarantee you will enjoy this recipe 100 times better!

Serves 2-4 What we need:

• 1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
• 1tsp cumin seeds
• 1tsp mustard seeds
  
• 1 whole diced onion
• 2 cloves fresh grated garlic
  
• 1 tbsp fresh grated ginger
  
• 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
• 2 tsp salt
• 1/2 tsp garam masala
  
• 1/2 tsp haldi (turmeric)
  
• 1/2 tsp paprika/chilly powder
  
• 1/2 tsp coriander powder
  
• 1 tbsp yogurt
• Handful of freshly chopped coriander

How we do:

• If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker). Add a little salt.
• For the masala, in a pan heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  
• When they begin to sizzle add the onion. Once golden add the ginger and garlic.
  
• Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  
• Then add the tomatoes.
• Mix well and cook for about 3-5 minutes.
• Now time to add the cooked chick peas from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat. Add the yogurt and mix.
  
• Sprinkle on the fresh coriander and you're done.
  BALLE BALLE!
  

Szechuan-Style Stir Fry

I make stir fry about 2 times a week. It's a great, simple and tasty way to eat your daily vegetable requirement. The recipe below includes all the veggys I used but you can modify it according to what you like-you can even add chicken/beef etc, whatever tickles the pickle.

Serves 2-3

What we need:
Veggys:
3 tbsp olive oil
1 sliced onion
2 diced garlic cloves
1 tbsp thinly sliced ginger
2 thinly sliced carrots
4 diced mushrooms
1 sliced green pepper
1 small flower broccoli
8-10 baby corn
1 small can sliced water chestnuts
1 tbsp sesame oil (optional)
Szechaun Sauce-In a bowl add together:
2 tbsp corn starch
2 tsp szechuan sauce
1 tsp oyster sauce
1 tsp soy sauce
1 tsp chilli sauce
Pinch of salt & pepper

How we do:

• In a wok on medium-high heat, add 3 tbsp olive oil . Once hot add the garlic, ginger and onion. Stir.
  
• Now add the carrots, pepper and mushrooms. After 2 minutes, add the broccoli. Stir constantly.
• Add the baby corn and water chestnuts at this point and drizzle on the sesame oil. Mix well.
• Add the Szechaun Sauce mixture to the vegetables.
• Put on high heat and stir well until sauce thickens.
  
• Serve with rice or noodles
• Balle Balle! You're ready to chow down!
  

Vanilla Cupcakes

I've been experimenting with cup cake recipes for a while and these are by far the simplest recipe I've come up with. Have a go with it..let me know how it works out for you!

What we need:

1/2 cup butter
3/4 cup sugar
1 1/2 cups all purpose flour
1/4 tsp salt
1/2 tsp baking powder
2 egg whites
1/2 cup milk
1 tsp vanilla essence
Vanilla frosting
Sprinkles/Topping of your choice

How we do:

• Preheat oven to 350*F/180* C and line cup cake pan with cup cake liners
• In a bowl, cream the butter with the sugar
• Add the flour, salt, and baking powder and mix together
• Now add the egg whites and vanilla essence. Slowly add the milk and beat well until batter is smooth
• Bake for approx 20 minutes or until toothpick inserted in cupcake comes out clean
• Let cool and apply vanilla frosting and sprinkles. Best served warm with ice cold milk.
  
• BALLE BALLE! How easy was that? Enjoy!
  

2 Minute Mint Chutney

Sorry it has been so long since I last updated my blog- I have been swamped with projects and exams and such. Regardless, I'm back and equipped with many a recipe to catch you all up on! Thank you to everyone who has left me comments, I really appreciate it! Now the formalities are done, I feel the need to talk about today's recipe. It's a quick, delicious mint chutney recipe which I learnt from my Madre and modified slightly ( like most of my recipes). You can use it as a dipping sauce, I have it with my Sunday roast. Oh and I love it on my cheese sandwiches. It's a great way to jazz up regular recipes and it takes 2 minutes to make. Check it out:

What we need:

Handful washed mint
Handful washed coriander
Half onion
1/2 green chilli (optional)
1 tsp salt
1 tsp paprika
1 tbsp tomato ketchup (original recipe uses tamarind paste-both work well)
2 tbsp water

How we do:

• Add all of the ingredients into a food processor
• Once grinded into a smooth consistency, taste for salt. If more is needed, add now.
• BALLE BALLE! You're done.
  

Ikea Hotdogs

So this past weekend I had a terrible time as my car broke down...poor Sheila. It was not nice and amidst the towing and trying to get parts and such, my bro asked me a question which brightened my up my whole weekend and made everything better... 'Wanna grab a hot dog from Ikea?'. My answer without a doubt was YES PLEASE. Okay so let us take a couple steps back...why the enthusiasm for hot dogs sold at the cafe of a Swedish furniture store? Well the answer is that they sell quite possibly the tastiest hot dogs for 50 cents! Sure, you may say well for 50 cents i'm sure you're raving but they're all beef and taste hella good.
I know it's not my regular protocol to review food but I felt the need to let this out. Try em out!

Menu Project

I took a class this semester called 'Quantity Food Preparation'. Sounds complex but it's really a class where we learn how to cost, prepare and cook food in a commercial kitchen etc. At the beginning of the term, we were assigned a Menu Project in which we, in groups, had to come up with a menu theme for a 5 course meal. We had to cost it, analyze the nutrients, prepare it and finally cook and present it to a panel of judges. My group's theme was that all of our dishes were to be made using tea. After an 8 week period of researching and experimenting, today was the day we had to cook our meal and present it. Everything went really well and turned out we won not third, not second BUT first place! Really enjoyed the whole process. A lot of work went into our 5 item menu..can't imagine the work that goes into comprising a complete restaurant menu. Anyway, check out the pictures below:

Smokey Dumplings with Cream Cheese and Lapsang Souchong tea filling

Green Fruits Salad in Jasmine Tea Syrup

Mushroom Barley Soup & Peach and Ginger Glazed Chicken

Broiled Pineapple with Creme Anglaise Sauce and Chai Tea Ice Cream

We won!

Khichdi-Indian Comfort Food

Kichdi (pronounced kichery) is an Indian rice dish made from rice and lentils. It is commonly considered to be India's comfort food and it's probably one of the quickest Indian meals to make. For being so simple I find it surprising at how tasty it turns out everytime its made. Read on:

Serves 2

What we need:

2 tbsp butter
1 tsp jeera (cumin seeds)
1 black cardomom
1 tbsp grated ginger
1/2 cup rice, washed
1/2 cup of moong dahl, washed
1/2 tsp haldi (turmeric powder)
2 tsp salt
5 cups water

How we do:

• Heat a pressure cooker and add the butter
• Add the cumin seeds and cardomom. When begins to sizzle, add the ginger
• Cook for 1-2 minutes until light golden
• Add the rice, dahl and water. You can also pop in the salt and haldi
• Taste the water to see if it has enough/too much salt. Adjust accordingly
• Mix everything together
• Close the pressure cooker. Cook on high heat and let the pressure build.
• Once it does, reduce heat and cook for 3 minutes
• Now, remove from heat and let it to cool on its own allowing all the steam to escape. Then carefully open the lid.
• NOTE: If you do not have a pressure cooker, follow the above steps using a pan and once everything is mixed together let it cook on medium heat for 20 minutes until dahl and rice are very soft.
  
• BALLE BALLE! You're done. Best served with yogurt, diced cucumbers and tomatoes and a sprinkle of coriandor. Oo and mango pickle!
  

The Perfect Chicken Sandwich

Below is the recipe for the best chicken sandwich in the world. Follow Carefully:

What we need:

Driving license
Car
$3.79
How we do:

• Get in your car
• Drive to your nearest Chick Fil A
• Order an Orignal Chicken sandwich
• Balle balle! You're done. Enjoy the most perfect chicken sandwich ever!
  

Pasta Verde

This is another one of those recipes that I make to take with me to school when I have a ridiculous amount of classes back to back. Yes I still kick it old school with packed lunches! Nice and easy, good source of carbs, omega 3s and energy!

Serves 2-4

What we need:
14.5 oz box whole grain penne pasta
2 tbsp oil
1 tbsp butter
1 red onion, diced
3 garlic cloves, finely chopped
1 carrot, peeled diced
5 small mushrooms, washed and diced
1 zucchini, peeled, diced
1 1/2-2 tsp salt
1 tsp ground pepper
1 1/2 tin plum tomatoes
2 tsp honey/sugar
1 tsp bicarbonate of soda
handful fresh basil, chopped

How we do:

• Add pasta to pan of boiling water. Add a pinch of salt and a dash of olive oil. Simmer for 8-10 minutes until cooked. Drain.
  
• In a separate pan, heat the oil and butter.
• Add the onions and garlic. When they soften, add the carrot.
• When the carrot has softened, add the mushroom and zucchini. Saute for 3-4 minutes.
• Add the plum tomatoes, salt, pepper and the honey. Mix well.
• The secret of the sauce is the bicarbonate of soda.When you add it the sauce will foam. Let it simmer for 2-3 minutes
• Sprinkle on the basil.
  
• Add the cooked pasta to the sauce and mix together.
• BALLE BALLE! You're ready to chow down.
  

Toasty Veggy Sandwich

This recipe came as a result of me being really hungry and confused about what to eat for lunch one day. So I pulled out a bunch of stuff from my fridge and voila a veggy sandwich appeared. Nice thing about the recipe is the versatility.. you can chop and change the vegetables/bread according to your tastes. Have a look:

Serves 1

What we need:
2 pieces whole grain bread
1/4 avocado
1/4 tsp mince garlic
dash lemon juice
1 tsp of finely chopped coriander
3 slices of roma tomato
1/4 carrot, peeled cut into thin matchsticks
4-5 slices of red onion
5-6 washed spinach leaves
1 tbsp of shredded mozzarella
salt and pepper to taste

How we do:

• In a bowl, mash the avocado. Mix in the garlic, lemon juice, coriander and salt and pepper
• Toast bread in toaster.
  
• Spread the avocado on the toast. Place the spinach leaves, tomatoes, red onions and carrots on top.
• Sprinkle on the cheese.
• BALLE BALLE! You're good to go!
  

Garlic Ginger Honey Chicken

This recipe came up from a bit of experimenting. Result was tasty, juicy, chicken! Check it out:

Serves 1

What we need:
2 skinned, washed chicken thighs
2 tbsp honey
1/2 fresh squeezed lemon juice
2 peeled, grated garlic cloves
1 tbsp peeled, grated ginger
1 1/2 tsp salt
1 tsp ground pepper
2 tbsp oil

How we do:

• Preheat over to 500*F/ 260*C
  
• Place chicken in bowl. Add the honey, lemon, garlic and ginger. Mix well.
• Add salt and pepper. Mix.
  
• At this point you can refrigerate and let the chicken marinade until you want to cook it. I used it immediately but its more flavorful when you give it some time to let the herbs lock in.
  
• Place chicken on baking tray.
  
• Drizzle 1 tbsp of oil on top
• After 10 minutes check, if cooked on one side, turn over and drizzle 1 tbsp of oil on other side.
• Cook for a further 10 minutes or until chicken is golden and white on the inside..
• BALLE BALLE! It's done. Great served with rice, salad or potatoes.
  

Egg Burji-Indian Scrambled Eggs

I have always grown up eating my eggs like this and couldn't eat them any other way! Super quick to make and a good way to spice up your breakfast.

Serves 2:

What we need:
1-2 tbsp spoon
4 eggs
1 diced red onion
1/2 diced red or green capsicum
1-2 tsp salt (to taste)
1/2 tsp paprika
1/2 tsp ground black pepper
Handful fresh coriander

How we do:

• In a non stick wide pan, heat the oil on medium heat.
• Add the onion. When begin to soften, add capsicum.
• In a bowl, crack the eggs and add the salt, paprika and pepper. Whisk well.
  
• When the onions are slightly golden, add the eggs.
• Take a wooden spoon/spatula and begin to scrape the eggs from the sides of the pan and fold them over into the middle.
  
• Repeat this action continuously, taking care not to burn the underside of the eggs or allowing it to stick to the bottom of the pan.
• Do this until the runny liquid has disappeared but the eggs are still moist. Break up any large pieces of eggs at the same time.
• Remove the pan from the heat. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan. You may remove the pan from the heat when the eggs are still fairly moist, as long as they are firm.
• Add the Coriander.
  
• Serve immediately with toast.
  
• Balle Balle! You're done! Enjoy.
  

Mediterranean Chick-Pea Salad

This chick-pea salad is a really good lunch option or side. Either way it tastes good, is really fresh and filling. You have the option of using pre-cooked chick-peas that come in a can or you can cook them in a pressure cooker which require the chick-peas to be soaked overnight before hand. This way takes a little longer but tastes better in my opinion. Either way the recipe is easy peasy so check it out:

Serves 2

What we need:

1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
8-10 cherry tomatoes, halved
2 cups of shredded lettuce (romaine/iceberg/spinach leaves)
half red onion, diced
half avocado, diced
8-10 green olives
handful fresh coriander
2 tsp white wine vinegar
1 tsp honey
1/2 tsp fresh lemon juice
1 clove garlic, minced
salt and pepper to season

How we do:

• If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker).
• In a dish mix together the lettuce, tomatoes, onions, avocados and olives.
  
• In a separate bowl, mix the vinegar, honey, garlic, lemon juice and salt and pepper.
  
• Add the dressing to the salad. Mix well.
• Now add the coriander and chick-peas.
  
• BALLE BALLE! Enjoy.
  

Elaichi (Cardomom) Tea

I love tea and although I've been drinking a lot of green tea recently, I don't think anything beats home made 'elaichi chai'. Elaichi (cardomom) is a herb which takes the form of seedpod. You can find them at all Indian grocery stores. It adds a distinct, somewhat sweet, pleasant flavor to tea.
Ch ch ch check it out:

Serves 2

What we need:
2 Cup of water
1 Tea bag of your choice (It's all about Tetleys for me)
2 Cardomom pods
Sugar to taste
Milk to taste

How we do:

• Place the tea bag in the kettle and add the water.
  
• Crush the cardomom pods with pestle and mortar unti forms coarse powder. Add to the kettle.
• Bring to boil on medium heat.
• Once it has boiled, strain the tea into two cups.
• Add sugar and milk according to taste.
• BALLE BALLE! Tastes best when you dunk rusk or biscuits in it.
  

Cho Cho Rice

I don't know if my Mum came up for the name for this recipe but I have always referred to it as cho cho! I have 4 classes back to back twice a week so I make this and take it with me sometimes because it's easy and quick to make in the morning before I go to school. Sooo good.

Serves 2-4:

What we need:

1 cup of rice
2 tbsp olive oil
1/2 tbsp butter
1 tsp cumin seeds (jeera)
1 onion, diced
2 grated garlic cloves
1 tbsp grated ginger
1/2 can diced tomatoes
1-2 tsp salt
1/2 tsp turmeric (haldi)
1/2 tsp garam masala
1/2 tsp paprika
handful of fresh chopped coriander

How we do:

For the Rice:

• In a wide pan, boil 2 cups of water.
• When water comes to boil, add the rice, pinch of salt and tsp of olive oil.
• Add the rice. Once the water reboils, simmer on low heat and cover for 10-12 minutes.
  

For the Masala:

• In a separate pan, heat up remaining oil and butter on medium heat. Add the cumin seeds.
• When the seeds begin to sizzle, add the onions.
• When the onions become slightly golden, add the garlic and ginger.
• Then add the tomatoes and cook for 3-5 minutes.
• Add the salt, turmeric powder, garam masala and paprika.
  
• Mix well and cook for 5 minutes.

When the rice and masala are both done, mix them together.
BALLE BALLE, you're done!

Baked Chicken Kiev

Serves 2

What we need:

2 boneless skinned chicken breasts
1/2 cup softened butter
3 grated fresh garlic cloves
1 tsp parsley
1tsp salt
1tsp pepper
2 cups plain flour, seasoned with salt and pepper
2 eggs, beaten
2 cups of bread crumbs (I just put 4 pieces of bread in the food processor)

How we do:

• Preheat oven to 400*f (200*c)
• Slice each chicken breast horizontally forming a pocket.
• Mix together the butter, parsley, salt and pepper.
• Spoon the butter mixture into pocket of each chicken breast.
• Dust with the seasoned flour, then place in the egg and finally cover with bread crumbs.
• Place a baking sheet on a baking tray.
• Place both chicken breasts on the baking tray and bake for 25-30 minutes until golden brown and the chicken is cooked all the way through.
• BALLE BALLE!! Delicious Chicken Kievs are ready!
  

Cinnamon Ginger Honey Tea

As we are in the midst of the season where everyone seems to be getting a cold or cough, I thought I would share my family recipe for making a soothing, aromatic tea which immensely helps in the recovery process. I swear by it. And if you're lucky and have not been victim to the weather, try it anyway, tastes so good!

Serves 1

What we need:
1 cup of water
pinch of cinnamon powder
pinch of ginger powder
1 tsp of honey (can change to how sweet you like it)

How we do:

• Boil the water
• In a kettle, add the boiled water, cinnamon and ginger. Simmer for 5 minutes.
  
• Strain the mixture through a sieve into a cup. Add the honey.
  
• Balle Balle! Enjoy.
  

Gobi Aloo (Cauliflower & Potato)

Gobi Aloo is one of my favorite foods to eat and make. To eat, because it tastes so good and to make because it's nice and easy! Have a looky for yourselves:

Serves 3-4

What we need:

2 tbsp olive oil
1 tbsp butter
1 whole cauliflower
4 potatoes
2 tsp cumin seeds (jeera)
1 tsp mustard seeds
1 tbsp of grated fresh ginger
2 cloves of grated fresh garlic
2 tsp aesofetida powder
2 tsp salt
1 tsp garam masala
1 tsp coriander powder
1/2 tsp paprika
1/2 can diced tomatoes
1/2 cup of water
Handful of fresh coriander

How we do:

• Wash the cauliflower and cut into medium size pieces.
  
• Wash and peel the potatoes. Cut in half and then slice length ways.
  
• In a large non stick pan, heat the oil and butter.
• Add the cumin and mustard seeds.
• When they begin to sizzle, add the garlic and ginger.
• When they have turned a slight golden color, add the potatoes and cauliflower.
• Add all of the spices, tomatoes and water. Mix well.
• Cover on medium heat for 8-10 minutes, stirring every 2-3 minutes.
• When the potatoes and cauliflower are soft, sprinkle fresh coriander and serve with naan or chapatis (keep posted for upcoming chapati recipe) .
  
• BALLE BALLE! Gobi Aloo is done!
  

Tandoori Chicken

Tandoori is by far a classic Punjabi dish. Great as an appetizer or as a main with naan bread. I made it for my friend's potluck yesterday and it worked out! It's surprisingly simple, try it out for yourself!

What we need:
2-3 lbs of skinned/washed chicken thighs (hint: thighs on the bone are the most tender part)
3 tsp of salt
1/2 tsp chilly powder
1/2 tsp coriander powder
1 tsp garam masala
1 tsp of cardinam (elaichi) powder
juice of 1/2 fresh lemon
2 tbsp inch grated fresh ginger
2 cloves grated fresh garlic
1/2 fresh green chilly, finely chopped
handful fresh green corriander
3/4 cup yogurt
1/4 tsp red food coloring (optional)
3-4 tbsp of vegetable oil

How we do:

• In a mixing bowl, add all of the ingredients above (apart from the chicken) in a mixing bowl.
• Mix to form a paste type consistency
• Add the chicken and marinade thoroughly
• Cover and refrigerate for at least 4 hours (overnight is preferable)
• After 4 hours, remove from fridge and preheat oven to 500F/350C
• Place chicken on baking paper lined baking tray
  
• To ensure tenderness and juiciness spread oil all over the chicken (Inside tip:D)
  
• Bake in oven for 15 minutes
• After the first side has cooked, turn over, spread oil and bake for another 15 minutes.
• Remove. Garnish as desired.
  
• BALLE BALLE! Mouth watering, delicious tandoori chicken is ready!
  

Valentines Cookies

Here's a recipe to sweeten up your Valentine!

Makes around 25

What we need:
1 1/2 cup all purpose flour
3/4 cup of sugar
1/2 tsp baking powder
1/2 tsp of salt
1 egg
1 cup of butter
1 tsp of vanilla essence
Frosting
1 tsp Red Coloring
Sprinkles :D

How we do:

• Preheat the oven to 400F/200C
• In a mixing bowl, add the flour, sugar, salt and baking powder.
• Add the butter and cream it in so the mixture is of a bread crumb consistency.
• Add the egg and mix well.
• If the consistency is not binding well or is too dry add 1 tbsp of milk.
• Once the mixture has binded into a dough, flour a surface.
• Roll out the cookie dough so it is about 1/4 inch thick.
• Now the fun bit! Using a heart shaped cookie cutter, cut out the cookies.
• Place on a baking sheet/grease proof paper lined baking tray.
• Place in the oven for 10-12 minutes.
  

NOW FOR THE BEST BIT!
As you can tell I tend to get excited when it comes to frosting. To make, simply mix 3/4 tsp of red coloring to 1 container of frosting. There was about 12 oz in the one I bought.
Once the cookies are removed and cooled, spread on the frosting.
Finish with sprinkles!
BALLE BALLE COOKIE TIME!

Coriander Veggy Pasta Soup

As it gets chilly outside, there is nothing more warming and satisfying than a hearty vegetable soup. It's a quick and easy recipe that's sure to get you heated up in an instant!

Serves 2-3

What we need:
1 tbsp olive oil
1/2 tbsp butter
1 diced red onion
2 diced carrots
2 sticks of celery, diced
6-8 mushrooms, diced
2 whole peeled fresh garlic cloves
1 inch peeled fresh ginger
100g of pasta of your choice (the smaller the better).
4 cups of water
Salt and Pepper to taste
1 vegetable cube stock (alternatively you can use vegetable stock)
1 bay leaf
Squeeze of a fresh lime
Handful of freshly chopped coriander

How we do:

• In a soup pot, heat the butter and oil.
• Add onions, carrots, celery and mushroom and saute until slightly soft.
• Now add the water.
• When it comes to the boil, add the pasta.
• Add the stock cube and season with salt and pepper and the bay leaf.
• At the same time pop in the garlic and ginger.
  
• Reduce the heat and let it boil gently for approx 10-12 minutes.
• When the pasta is soft, remove the bay leaf and garlic and ginger if you wish.
• Finally, squeeze in a little fresh lime juice and add the corriander.
• BALLE BALLE! Enjoy.
  

Moong Dahl and Jeera Rice

Dahl:
Half cup of Yellow Dahl/Half Cup Red Dahl
1/2 tbsp butter 1tbsp Olive oil
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 Whole diced Onion
2 Peeled, grated fresh Garlic cloves
2 inch grated Fresh Ginger
1/2 can of diced plum tomatoes/1 diced fresh tomato
1-2tsp Salt (to taste)
1 tsp Garam Masala
1 tsp Haldi (Turmeric)
1/2 tsp Corriander Powder
1/2 tsp Chilly/Paprika Powder
Handful of freshly chopped coriander

Rice:
1 cup of rice
2 tsp Cumin Seeds
1 tbsp of olive oil
Salt to taste

To make the Dahl:

• Combine the yellow and red dahl and cook in pressure cooker with a little salt and turmeric.
  
• For the masala, in a pan, heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  
• When they begin to sizzle add the onion. Once golden add the ginger and garlic and whole green chilly.
  
• Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  
• Then add the tomatoes.
• Mix well and cook for about 3-5 minutes.
• Now time to add the cooked dahl from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat.
• Add the fresh coriander.
  
• VOILA! It's done!
  

Now time for the Jeera Rice:

• Heat 1tbsp olive oil in pan. Add cumin seeds (jeera).
• Once they begin to sizzle, add 2 cups of water on high heat.
  
• Once the water comes to boil add the rice.
• When the water begins to reboil, lower the heat to medium and cover with lid for 5-7 minutes.
• VOILA! Fragant Tasty Jeera Rice is Done!

Indian Food-The basics

Okay so when it comes to cooking Indian food, there is a basic 'Masala' that is used in a lot of the dishes. 'Masala' is a mixture of many spices and herbs. It is used extensively in Indian cooking. An Indian meal is not complete without Indian spices. For years masalas have been added to flavor the food. The aroma of the masala makes the Indian food hot, (sometimes) spicy and tempting [www.indianfoodforever.com]. So how do you make a basic masala, i hear you ask?? Well, just follow the below simple steps and you're on your way!

Ingredients:
1tsp cumin seeds
1tsp mustard seeds 1 whole diced onion
2 cloves fresh grated garlic
1 inch fresh grated ginger
1/2 can diced plum tomatoes (or 1 diced fresh tomato)
1-2 tsp salt
1/2 tsp garam masala
1/2 tsp haldi (turmeric)
1/2 tsp paprika/chilly powder
1/2 tsp coriander powder
Handful of freshly chopped coriander

How we do:

• Heat 1/2 tbsp of butter and 1 tbsp of olive oil in a pan on medium heat.
• Once hot, add cumin and mustard seeds.
• When they begin to sizzle, add the onions.
• Cook the onions well until slight golden, then add the garlic and ginger.
• Mix well and then add all the remaining spices.
• Mix and add the tomatoes. Cook for about 3-5 minutes.
• Add the fresh corriander
• VOILA! YOUR MASALA IS DONE :D
  

Namaste

Hello! Welcome to Balle Balle food! My name is Monica and I'm here to blog about..surprise surprise..FOOD! I'm a college student currently majoring in Restaurant & Food Service Management so I think it's a given that I'm into food. I cook a much as I can... about 2-3 times a day, 7 days a week. I owe it to my Mum for instilling those Punjabi home-cooked values in me! Stay posted for recipes, new ideas, restaurants, etc etc. Feel free to leave comments and ask questions.