Tuesday, December 30, 2014

Cookies Recipe Collection And Happy New Year

Wish you and your dear and near ones a very Happy New Year. I wish and hope that 2015 is more exciting and joyous. Thank you all for amazing 2014, thanks for all the support and motivation :)

For the new beginning I share before you cookies recipes, so that you can start your year with sweetness and lots of baking.
  • Vanilla cookies (Little Hearts): - Vanilla and chocolate is such a winner combination and no one can ever go wrong with its taste. The sweet aroma of vanilla and bitterness of dark chocolate compliments each other very well. Enjoy these crunchy cookies with milk or coffee (like me).
  • Eggless Cardamom Almond Cookies: - Cardamom-simple enough, yet far more appealing and impressive, and tasty? You bet! They are so quick and ridiculously tasty. Cardamom gives that Indian touch while almonds add that missing crunch. Cardamom lovers, you have to try this.
  • Eggless Oats Cookies: - Eggless cookies with healthy touch of oats. These are really crunchy cookies and have a secret ingredient that makes these cookies mind blowing. You are going to looooovvveeee them. Do see the recipe to unveil that secret ingredient.
  • Chocolate Cookies: Not any ordinary chocolate cookies, but cookies that are made using hot chocolate powder. It a great way to use up hot chocolate boxes, the texture is gooey and crumbly-extremely delicate chocolaty.
  • Curry Leaves Cookies:- Yeah you read it right. If sweet cookies are not for you, then you have to give these cookies try. Curry leaves are sharp and the aroma is so distinguished, and when it is mixed with Indian spices, the cookies turns out to be so notable that you will be hooked.
  • Orange Crinkle Cookies:- these are my personnel favourite and I just cant get over with its taste. No eggs and no butter is used in this recipe, which makes it so easy that even a novice can bake them to perfection. It is the appearance that makes these cookies distinctive- the cracks and the coated sugar crafts the touch of snow flakes and crinkle which is very eye catching and dazzling. Even taste wise these cookies are poles apart from the regular ones- they are soft and chewy like a blend of brownie and cookie.
Serving suggestions:
All these cookies are best when served with hot cup of tea or coffee.
These cookies stay fresh in a air tight container for atleast 1 week, so make them in advance and serve on parties, get-together or night outs.
Pack these cookies in a festive tray, box or a plate and gift to your friend or relatives for any occasion.

Do try these cookies and let me know which one is your favorite Happy New Year once again :)

Monday, December 22, 2014

Perfect Fresh Cream Frosting Recipe, Topped On Helen's Chocolate Cupcake Mix

Jingle bells, jingle bells, jingle all the way!! No doubt I am in Christmas mood. Despite being an Indian, I know a lot about Christmas -all thanks to my Convent schooling. My friends here in the UK are shock when I sing Christmas carols like silent night, we three kings and tell them I know the story about shepherds, angels and Jesus birth. In our school back in India, we celebrated all the festivals be it Hindu’s Diwali or Muslim’s Eid, or Sikhs’ Baishaki or Christian’s Christmas. Come November and we would start practicing for Christmas skit showcasing Jesus birth and finally reading the prayer-our father, in heaven. You won’t believe but even after 10 years, I still remember this prayer by heart. Okay, I don’t know if I am making any sense or not, but Christmas right from childhood, is very exciting for me, no not for Santa or gifts but for the spirit or joy and happiness.

One of my friends (Indian catholic) has invited us over for Christmas dinner and just as a thank you and Christmas gift I wanted to bake some home goodies for her. I have so much to do right now, packing and shopping as I am flying to India on 1st Jan. I am in mood to slave myself in the kitchen beating sugar and butter, basically preparing the batter. Suddenly the Jesus miracle happened, I saw Helen’s Chocolate Cupcake Mix lying in the kitchen pantry and the joy of Christmas was back. If you remember the post on Hummus, you would know that I used Helen’s Bread Mix to make delicious bread that was a huge hit.

Helen’s cupcake mix was so easy to use and in 10 minutes I had perfectly baked, soft and gooey cupcakes ready. Like me if you are struggling for last minute Christmas recipes, edible gift ideas –look no further and try this cupcake mix. My friend and her kids love it and within minutes it was all finished. For interesting icing and frosting ideas for these cupcakes, see this post.

Fresh cream and chocolate is match made in heaven. Ideally I use heavy cream to make fresh cream icing but that takes lot of time and patience. To cut down the time on whole process I used whipping cream-all you need is a small tub of whipping cream and sugar, beat for literally one minute or so and the perfectly creamy and velvety icing is ready. This Whipped Cream Frosting makes the perfect whipped cream that will keep in the refrigerator several hours without separating. Use this on a Christmas night as an accompaniment to a slice of pie, a bowl of fresh fruit, or to garnish a pudding.

So here is how to make thick and creamy and oh so good Perfect Fresh Cream Frosting:

300 ml whipping cream
1/2 cup sugar
1 tablespoon vanilla essence
1 cup ice cubes
Take 2 bowls. Put ice cubes in one bowl and keep the second bowl on top of the ice bowl.
Mix sugar, whipping cream and vanilla essence. On a slow speed, beat the cream.
Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Make sure to keep an eye on the cream, if you beat longer the fat will get separate.
You can use any sugar; however castor sugar works the best.
It is not so sweet recipe, so adjust the sweetness as per your taste.
Make sure to use ice cold (chilled) cream. Never keep out the cream at room temperature.
This frosting keeps well in the fridge for 1 week. Keep it tightly covered.

Serving suggestions:
Frost on cakes and cupcakes-indeed the best.
Goes well with warm brownies or Indian gulab jamuns.
Mix or top it up on milkshakes, cold coffee or hot cocoa.
Serve with chopped fruits and nuts.

Decoration ideas:

When in hurry, rose swirls works amazing. They look very festive and are very easy to do. You have to use Wilton 1M nozzle for this style. 
Use sprinkles, candies or simply dust cocoa powder.
You can also add colours of your choice to have coloured icing. As you can see, I added pink colour (just a little).

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Helens for sending Cupcake Mix for review.

Thursday, December 18, 2014

Indian Spiced Omelette, Street Style

So you are a vegetarian, but you eat eggs? People ask me this question every time, and now I have a new answer to this question- I am an eggetarian ;). I must have been 6-7 years old when my dad gave a boiled egg with little sprinkle of black pepper and salt. I and my brother were addicted and with our pocket money we would buy boiled eggs and ate when no one was around. No one in our family eats eggs, just me, my brother and papa, so we always had to hide and eat eggs.

When I was doing my graduation in Ahemdabad, I ate eggs without any worries of being caught. When the mess food was not good, I would go to RK Omelette stall right outside my hostel and had an omelette. It was economical; he used two eggs and lots of vegetables and served it with two slices of bread. The garlic was the star ingredient in the omelette and I remember the taste and smell even now.

Not just in Ahemdabad, later when I moved to Mumbai after marriage, I had the similar kind of omelette on juhu beach. The Indian street style omelette is so different compared to ones we get in Europe. Indian omelettes are not boring, they are spiced, perfectly fluffy and loaded with crunchy bits of vegetables. By the way, anyone of you remember that commercial on TV- sunday ho ya monday, roz kaho ande??

 Once a while I make the Indian Spices Omelette in my kitchen and the taste and smell remains exactly the same, may be because I have seen the vendor making it so many times, that somewhere my brain has memorized it. When you are not in the mood to cook, or just tired or feeling lazy, this, omelette is the answer. It is filling, flavourful and anytime meal idea and it’s healthy too.

3 eggs
1 medium size onion chopped
1 medium size tomato chopped
2 tablespoons chopped capsicum
1 green chilli chopped
2 cloves garlic grated
1/4 teaspoon red chilli powder
1 tablespoon milk
Salt to taste
2 tablespoons chopped coriander leaves
1 tablespoon butter

In mixing bowl add eggs and beat till it is frothy.
Add in all the chopped vegetables, milk, salt and red chilli powder. Mix.
Heat a pan on medium heat and add butter.
When butter is melted, add the egg mixture and Grab the spatula (flat spoon) and in small circular motions, distribute the vegetables evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
Turn the omelette and cook again for 1 minute.
Serve hot.

This makes one large omelette. You decide the quantity depending on whom you are serving to and at what time.
You can also use oil instead of butter.

Serving suggestions:
Serve with bread and tomato ketchup. You can also use burger buns.
Just apply some ketchup or chutney on paratha or roti. Put the omelette on roti and roll it up, your omelette Frankie is ready.

Tuesday, December 16, 2014

Saturday Snapshots Series #7 - Whole Tomatoes On Dark Background

For Week #7 let at Saturday Snapshots we had to click Tomatoes. Oh! Yeah, good old red tomatoes. Curries, chutneys, sandwiches, sauces, pizza or in salads- undoubtedly tomatoes is very important ingredient in our kitchen.

The task demanded to click whole tomatoes on dark background, below is what I shot.

Sending this at Saturday Snapshots'' hosted at Merry Tummy and Siris Food.

Homemade Lemon Scrub, DIY Christmas Gift Idea

It all started when I posted this pic on my Facebook page. People have been commenting and mailing me asking about the recipe. Thanks everyone for this response, as promised here goes the recipe.

Homemade Lemon Scrub is a great DIY with little ingredients that are probably already available in your kitchen. If you haven’t decided about Christmas gift then hey, this is an awesome personalize gift for your friends and family. I gave it to my friend and she says she is addicted and the whole bathing experience was amazing. Every woman is going to love this scrub :)

2 cups sugar
Lemon zest from 1 lemon
1 tablespoon Lemon juice
5 tablespoons almond oil
1 drop of lemon essence/oil (optional)

Mix everything together. Stir well.
Keep in any jar or tub and let it sit untouched for atleast 1 hour.

How to use:
Scoop out the scrub with clean spoon or wooden stick and apply on wet skin.
Massage in circular motion till sugar dissolves. Rinse off.

Sugar and zest helps to exfoliate the skin and removes dead skin. 
Improves blood circulation and gives healthy glow to the skin.
Oil moisturizes the skin and makes skin soft and supple.
Lemon removes the tan and dark spots and blemishes.

You can also use olive oil or coconut oil.
Any kind of sugar will do, I used brown sugar.
Make sure that jar is clean.
Lemon essence is optional. I used this one.
Make a small batch first and see how it suits your skin.

Monday, December 15, 2014

Lauki Kofta In Tomato Gravy, 1 Tablespoon Oil Subji

What’s there in a name?? Lauki, ghiya, doodhi or bottle gourd whatever you name it, the fact that it is a very healthy vegetable and no name can change this feature.  Digestion problems, want to lose weight, need good skin and hair consume bottle gourd-period!! So once a week no matter what I make use of lauki, be it lauki theplas, or dahi vali lauki ki subji or lauki muffins

Today’s post is lauki kofta in tomato gravy. Just a week back I posted low fat lauki kofta recipe, the same koftas are used dunked in tomato curry. This curry is very Punjabi and north Indian style as this contains lot of spices, ginger and garlic. All these spices are cooked on low heat with onion and ginger garlic paste, and finally tomato is added followed by handful of Indian spices-the result is rich and flavorful curry.

Also, it has just 1 tablespoon of oil in this recipe, I mean why use more oil when you are actually are making use low fat zero oil koftas. So indeed this is a healthy curry, with no compromise in texture and taste.

Before I move ahead and share the recipe, please see the low fat lauki kofta recipe.

1 medium onion chopped
1 tablespoon ginger garlic paste
1 large tomato chopped
1 tablespoon oil
Pinch asafoetida/hing
1 bay leaf/tej patta
1 black cardamom/badi elaychi
1/4 teaspoon cumin seeds/jeera
1/4 teaspoon turmeric powder/haldi
1/4 teaspoon garam massala powder
1/2 teaspoon red chilli powder
Salt to taste
1 tablespoon chopped coriander leaves

Heat oil in wok/kadai. When hot add in cumin seeds, asafoetida, bay leaf and black cardamom.
Then add ginger garlic paste and chopped onion. Add 1/2 cup of water and cook on medium heat till onions are cooked.
Add chopped tomatoes and all the spices. Add another 1/2 cup of water and turn down heat to low. Cook covered for 10 minutes or till tomatoes are done.
Let this cool down. In the grinder add 1/2 cup of water and above mixture and blend everything together into smooth gravy.
Heat the wok again and boil the gravy. Add more water if needed. Finally mix in chopped coriander leaves.
Add koftas just before serving.

I used less oil and thus I kept adding water, you can use more oil and less water :)
If the gravy is not thick enough, dilute 1/2 teaspoon of corn flour in 1 tablespoon of water and add when you boil the gravy.
You can use the same gravy for paneer koftas or cabbage koftas.
Garam massala is available in any Indian grocery store, if you want the recipe, see here.

Serving suggestions.
Serve with any Indian bread-parathas, puri or theplas.
Serve as a side with rice, biryani or pulav.
You can make the complete Punjabi thali, add  in with-  dal makhani, jeera rice and kulchas.
For rajasthani thali pair it with  marwadi lehsun ki chutney and marwadi methi daal.
For gujarati thali, serve it with aloo tamatar nu shaak, khamman dhokla and keri nu ras.

Friday, December 12, 2014

Whole Wheat No Yeast Cheese Pizza

Say pizza to your parents and they began advising you on how bad it is to eat pizza. My mom loves to cook and try out new things in the kitchen. Few days back she attended a cookery class and there she learnt that things like pizza, burgers or noodles aren’t that bad and there tons of healthy twists for these recipes. My mom is a simple person who doesn’t understand things like yeast, brewing or caramelizing, she sticks to the basic Indian spices and simple style of cooking. She rang me and asked for a basic pizza dough recipe, when I mentioned maida/all purpose flour and yeast she showed no further interest.

Now, after one month, she sends me the pictures on her special home cooked pizza on what’s app. I was shocked to see how amazing the pizza looked and I was so proud that she did not give up and finally came with her own recipe. I quickly gave her a call to ask what’s in the recipe-It is a whole wheat no yeast pizza she said, no pizza sauce she further added. After the long conversation when the call ended I knew I had to try this in my kitchen.

Instead of yeast she used yogurt (dahi) and she replaced tomato ketchup with pizza sauce. Mr. Husband loves crispy thin crust pizzas and thus the whole wheat flour was the perfect choice as it doesn’t rise much and you get great hard crusty touch.  Since this was the first time I was trying the recipe, I made the simple cheese pizza without any toppings. You go ahead and use any toppings of your choice like the ones I did for New Yorker Pizza, you can also use bell pepper pizza sauce for this recipe. I so very much wanted to show you the pics of the base but there was no time and hungry husband was in not-so-good mood ;). As you can see the pizza pics are also average, sorry about that too, but here goes (very proudly) my mom’s Whole Wheat No Yeast Cheese Pizza recipe.

For the dough:
1 cup Whole Wheat Flour/atta
1/4 teaspoon baking powder
4 tablespoons olive oil
1/4 cup yogurt/dahi
2 tablespoon Italian herbs
Salt to taste
Little water (if needed)

For pizza
2 tablespoons tomato ketchup
1 teaspoon Italian herbs
1/2 teaspoon red chilli flaked
1/2 cup mozzarella cheese

In a small bowl mix baking powder and yogurt. Leave aside for 1 minute.
In a large mixing bowl, mix together all the ingredients and knead soft dough. Keep kneading till the dough is smooth and doesn’t stick to the bowl. Leave aside for 5 minutes.
Preheat the oven at 200c.
Take the pizza pan/tray and grease it with little oil.
Take the dough and roll out in the desired shape and size. I made one large size thin crust. Poke some holes with fork.
Bring the temperature down to 180c and put the pizza pan in oven for 5-8 minutes. Turn and cook the other side for 5-8 minutes. You want the base to strong and half-cooked.
Prepare the sauce. Mix tomato ketchup with Italian herbs, chilli flakes and 2 tablespoons of cheese.
Turn the pizza base, and apply this sauce on it. Spread the cheese all over and cook again in oven till cheese is melted.
Slice and serve.

You can use all purpose flour too for this recipe.
Make use of any oil, if you cannot find olive oil. I used this organic olive oil
My mom used carom seeds/ajwain in the dough recipe because she was out of Italian herbs.
You can also make use of grated paneer instead of mozzarella cheese, like here.
If you can’t find mozzarella cheese, any cheese like cheddar, amul or britannia will also do.
For toppings, use sweet corn, capsicum, onions, tomatoes, chilli peppers...anything.

Serving suggestions:
Serve with coke or any cold drink like orange lemonade or rose ice tea.
Adults must pair it up with wine or Indian vodka mojito or bloody mary.

Wednesday, December 10, 2014

South Indian Capsicum Chutney

Have breakfast like a king and I am true believer and follower of this sentence. No matter what I always make sure that breakfast is filling, healthy and fresh. All you need is little preparation a night before, Example- boil potatoes and knead the dough a night before and make piping hot Aloo Parathas in the morning. Or cook chopped vegetables like potato, peas, carrots and onions beforehand ,just mix it up wet poha the next day and there you have Kanda Poha ready. The best is the to have dosa batter in the fridge because nothing beats south indian breakfast.

South Indian breakfast in my favorite Even though I hardly post south Indian recipes on the blog, okay let me count- yeah there are 3 south Indian post, one being south Indian flavored rice and second the capsicum massala and lastly sambhar chutney. No it’s not that I don’t like south Indian cuisine, in fact we both love it so much that we eat it every two weeks-but always in the restaurants. Soaking, grinding and fermenting the batter to perfection is what I lack- I can blame the cold weather in London or just my patience level. Anyways once a while on my visit to East Ham (south Indian place of London) I pick up the readymade batter.

So the days when dosa batter is ready in the fridge I experiment and make new chutneys to pair up with uttapam or soft idlis. This is South Indian Capsicum Chutney. South Indian ingredients like curry leaves, mustard seeds, tamarind and lentils are cooked  to release the aroma. Capsicum or bell peppers are then mixed with spices and are cooked until soft which is finally grinded into smooth paste. This chutney is a great balance of flavours and consistency. Rich colour, smooth velvety texture and high in taste experience. Do do do try this recipe.

2 capsicums chopped roughly
5-8 curry leaves
1 clove garlic chopped/lehsun
3 green chillies
1 tablespoons urad daal
1 teaspoon mustard seeds/rai
1 small piece tamarind/imli
1 teaspoon oil
1 tablespoons coriander leaves/dhaniya

Heat oil in a pan. When hot, add in mustard seeds, curry leaves and urad dal.
Bring heat on medium heat and add urad daal and garlic, green chillies and coriander leaves.
Lastly add chopped capsicum with 1/2 cup of water and tamarind. Cook covered till capsicums turn soft.
Let the water evaporate and grind in the mixer. Serve.

I used red capsicum. You can use any colour capsicum, remember only the colour of the chutney will change, taste will be same.
You can also use channa dal instead or with urad daal.
Use lemon juice or half tomato in place of tamarind.

Serving suggestions:
Serve as a side with dosa, idli or cheelas.
Great accompaniment with sandwiches and rolls and savory snacks like pakodas, dhoklas, momos or tikkis.
Serve the Indian way with daal and rice or parathas.
You can also serve as a dip for bread, nachos or crackers.
This goes well as a spread  for frankies or pitta pockets.

Monday, December 8, 2014

Punjabi Makke Ki Roti

Hot cocoa, steaming cup of tea or a glass of mulled wine- oh yeah winter waves are in full swing- c’mon its December what else were you expecting?? This is the first time when we will be witnessing Christmas here in the UK, because like every year we are not going to India in December. I cannot tell you all how excited I am to visit Christmas markets, winter wonderland and do some shopping. If you want to see the colourful, snowy and festive Christmas pics from London do follow me on instagram- I have a happy world out there for you :)

Anyways, coming to the food topic, I am totally enjoying winter food be it winter must have gond ke ladoos, fresh green chilli pickle., boozy pasta in red wine sauce, piping hot pizza tarts or comforting roasted chilli tomato soup. Like how you find everyone selling mulled wine during the colder days in London, the same way you get Makke Ki Roti everywhere in India when winters are at its peak. Okay, I understand its north Indian (Punjab) specialty but every household loves this rotis and they are cooked in every Indian home.

Makke di roti in literal English translation means bread made with corn. These are flat breads and are usually enjoyed with any spicy side curry, pickle and chopped onions. Sarso da saag (mustard leaves curry) and makke ki roti is the match made in heaven and the world’s best combination but you wont regret pairing these rotis with anything-yes anything. Nibble it up with sukha kala channa, lehsuni daal tadka, paneer butter massala-oh anything.

Corn meal or maize flour is mixed with little wheat flour and warm water to knead soft dough. With palms these rotis are rolled out and then roasted on tava- ah that earthy smell is out of this world. Remember it is bit heavy on stomach so I add carom seeds (ajwain) to help digestion. Finally serve with dollop of white butter or ghee to give perfect climax.

2 cups maize flour/corn meal/makki ka atta
½ cup warm water
tablespoons whole wheat flour
½ teaspoon carom seeds/ajwain
Ghee for frying
1 tablespoon of white butter for serving (optional)

In a mixing bowl, mix all the dry ingredients together.
Add little water at a time and knead soft dough. Let the dough rest for 10 minutes.
After 10 minutes, divide dough into equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like pattie and dust dry wheat flour over it. Roll out the paratha.
Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.
Spread 1/4 tsp ghee around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls.

Maize flour of corn meal is easily available in any Indian grocery store. I use this organic one
Remember it takes lot of practice to make these rotis, so be patient. If needed add more whole wheat flour for binding.
You also use oil to roast the rotis. For more healthy option, you can omit the use oil, simply use a napkin to roast the paratha.

Serving suggestions:
Serve hot with any Indian side dish, chopped onions, green chilli and pickle.
To make the Punjabi thali serve it with paneer butter massala, aloo chole, dal makhani.

Friday, December 5, 2014

Low Fat Zero Oil Lauki Kofta

It all happened after I posted this picture on my Facebook page, everyone is excited, shocked and eager to know if it is really possible? My friends and family cannot believe that this is true; they want to know how I did it. Okay, no more suspense, I am talking about low fat kofta recipe. Koftas are deep fried, loaded with calories but here I present before you zero oil kofta recipe. I have been making kofta this way for over 3 years now, it’s just that I am posting it up on my blog today to prove my friends and family that it is true and I am not lying :)

This is lauki kofta recipe but you can make paneer kofta or cabbage kofta too this way. Lockey, ghiya dudhi or bottle gourd whatever you call it, it is the fact that is very healthy and a must have if weight loss is in your mind. It is high in dietary fibre and it contains 96% water and that is why, I always try to include lauki in my diet either by having lauki theplas or even lauki muffins. Remember there is no diet that will do what healthy eating does:)

To make koftas without oil, all you need is paniyaram pan and little extra time. Grate the vegetables, seasoned with any spices you wish and add binding flour, here I used gram flour also know as chickpeas flour or besan. I said little extra time because these koftas are made on a very slow flame and that what helps to give the perfect texture. You need to cover the pan and keep an eye so that it cooks evenly from all the sides and there you will have crisp on outside and soft from inside koftas- don’t forget zero oil :)You can dump these koftas in curry or just have it plain with chutney of your choice. Here is how to make Low Fat Lauki Kofta.

1 large bottle gourd/lauki
2 tablespoons chickpeas flour/besan
Salt to taste
1/4 teaspoon fennel seeds/saunf
1 green chilli
1 garlic clove/lehsun
1 teaspoon coriander l eaves/dhaniya

Peel the skin of lauki and grate it finely. Add 2 pinches of salt in the grated lauki and leave it for 2 minutes.
Chop green chilli, garlic and coriander leaves finely.
Squeeze out water from grated lauki. Apply pressure with your palms and squeeze as much water as possible.
In a mixing bowl add everything together and make soft dough.
Heat paniyaram pan on a high heat, when its very hot turn the flame to low. Make balls from the dough and put into each whole (cavity) of the pan. Cover and cook when it turns golden brown in colour.
Keep turning the koftas and cook till all the sides are crisp. Serve hot.

Once you mix everything together, don’t delay in making the koftas because the salt will make the dough watery.
You can add coriander seeds, red chilli powder or any kind of spices or massala of your choice.
These are absolutely no oil koftas, however you can add little oil in each whole of the paniyaram pan for more crispy koftas.
Paniyaram pans are easily available and I use the non stick one. You can buy one from here as well.

Serving suggestions:
You can use these koftas in dahi vali gravy (yogurt gravy).
Serve them as it is with chutney or raita.
Wrap these koftas in tortilla wraps or pita pockets with some fresh salad and sauces.

Wednesday, December 3, 2014

Mexcian Baked Sweet Potato Wedges, Paired With Jarritos Mexican Cola

Indian food- first love, first preference and first favorite, undoubtedly. What’s your next choice someone asked me, without blinking my eyes I replied-Mexican. Mexican cuisine is so much like Indian food- chillies, beans, tomatoes, corn, breads and their love for spicy food, -ah so similar to ours. On our visit to Sydney Australia when we were fed up eating burgers, subway sandwiches, pizzas and hunting for vegetarian food, we came across Mexican cuisine.

Tacos, burritos, enchiladas, quesadillas to salsa and beans- just name it and we had it all. Today I can cook Mexican dishes and very proudly say that it’s my second choice. You can see how well people in the UK have adopted Mexican cuisine-from street food, dedicated Mexican restaurants or on the menu at the local pub- Mexican food is everywhere. Knowing my love for Mexican cuisine when I was asked to review Jarritos Mexican Cola, with no hesitation I said yes. It is the new member in Jarritos family after the successful launch of its three tasty flavours – Lime, Strawberry and Mandarin. Take a look and see their flavours and you can touch the bottles on their site, no kidding, you can- http://www.jarritos.com/

Jarritos Mexican Cola is made from 100% natural sugar and is both low in sodium and cholesterol. Its sweet smell is completed by its traditional rich Cola taste with just the right amount of carbonation. Pair it up with any spicy snack, roasted nuts, pizzas but you won’t regret sipping it all alone too- the flavour is refreshing and wonderful. I haven’t still tried the other fruity flavours but I am surly going to mix in some alcoholic spirit and make my own cocktail (can't wait ;). Next time if you are visiting Mission Burrito, Benitos Hat, Chilango, Zapatista and Mexgrocer don't forget to try Jarritos-you won’t regret it :)

When winters are in full swing, who wouldn't want to nibble on hot and spicy potatoes wedges? I am in, my husband said, Mexican cola and Mexican baked potato wedges-perfecto! Two variations happened in this recipe- one I used I used sweet potato and secondly they are baked. No matter what, everyone loves potato wedges- on a gloomy cloudy day, when it rains cats and dogs or when you just want to enjoy your favourite TV series. This Mexican potato wedges are peppery and fiery hot so please adjust the spice level as per your taste. There goes the recipe.

1 large sweet potato
2 tablespoon oil
1/4 teaspoon cayenne pepper
1/4 teaspoon red chilli sauce
1/4 teaspoon cumin powder
1/4 teaspoon oregano
Salt to taste

  1. Wash the sweet potato well. You do not need to peel the skin.
  2. Cut lengthwise into wedges.
  3. In large mixing bowl mix oil and all the spices. Throw in wedges and mix. All the wedges must be coated well.
  4. Preheat the oven at 180C for 10 minutes.
  5. In a baking tray, line the aluminium/sliver foil. Arrange the wedges and cook for 8 minutes. After 8 minutes, flip the wedges and cook again for 5 minutes.
  6. You know it’s done, when edges are crispy and have shrunk.
  7. Serve hot.
Feel free to use any type of potato.
I have used this organic cayenne pepper which is considered to be very healthy. You can use any red chilli powder or even flakes in this recipe.
You can use any flavouring of your choice ranging from simple paprika, chilli flakes, chaat massala, tandoori massala, Italian herbs like thyme, rosemary, basil etc.
Roasting time in oven may vary on the type of oven used. So increase or decrease the time taken for roasting depending on the type of oven used.
To freeze these wedges simply put them in a zip lock bag and store them in a freezer for up to 3 weeks. When needed, place them on lined baking sheet in single layer and pop them in an oven at 180 deg C for about 7-10 minutes

Serving suggestions:
Indeed goes well with ketchup, mayonnaise or yogurt. Serve as a side with burgers or pizzas.
You can also wrap these wedges in tortilla wraps or pita pockets.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Jarritos for sending bottles for review.