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.