Mexican Quesadillas

         Irrespective of which part of world it is, 'Food' has always been an integral part of any culture.
Nowadays, world being a 'Global Village', different food cultures have slowly entered in our kitchens without us realising it. These days,foods like Mexican,Italian or Lebanese is so popular in our houses that when I told my younger son that I tasted first pizza of my life when I was 18/19 years old, he gave me a look as if I am some alien :)
             Mexican food is one of the most popular food all around the world these days. It is quite similar to Indian food in many ways. Rice and Tortillas, which is a type of flatbread just like Roti in Indian food, are the key ingredients of this food. Different types of Chillies are widely used in this food. This food contains onion,tomato and garlic in almost every recipe. Beans like Kidney beans,Pinto beans,Black beans are used widely which makes it rich in proteins.
                So today I am giving the recipe for Mexican Quesadillas.
Ingredients and Recipe-
For the Sauce-
Tomatoes 4 large
Red Onion 1 Large
Garlic 5-6 cloves
Oil 1 tbsp
Cumin Powder 2 tsp
Red Chilly Powder, Salt as per taste

For Stuffing-
Red Onion, Red,Yellow and Green Peppers, Mushrooms,Tomatoes (The proportion of the vegetables can be adjusted as per individual taste)
Garlic 3-4 Cloves
Oil 1 tbsp
Mexican Mixed Beans 1 Tin
( I have used a tin of Mexican mixed beans, if that is not available, soaked and boiled kidney beans only can be used)
Salt,Red chilly powder,Cumin powder as per taste

For Serving-
Tortilla Wraps 4
Black Olives 5-6
Jalapeño Peppers 2
Grated Cheese

    First of all, let's see the procedure to make sauce.
Heat the oil in a pan. Add finely chopped garlic to it. When garlic turns golden, add finely chopped onion. When the onion turns translucent, add finely chopped tomatoes.Mix wee, cover and let it cook on low flame for 2/3 minutes. once, the tomatoes are cooked, add red chilly powder,salt,cumin powder and half a cup of water. Cook for 3/4 minutes. Sauce is ready.

Stuffing-
Heat oil in a pan and add finely chopped garlic. When it turns golden brown, add chopped onion and sauté till it becomes translucent. then add mushrooms, tomatoes and peppers serially.Add red chilly powder,salt and cumin powder and mix well. Retain the crunchiness of vegetables at this stage.
      Now add the sauce that we had made earlier to these vegetables and mix well. Stuffing is ready.

Serving-
   take 2 tortilla wraps. I normally make my Quesadillas in Sandwich grill. If that is not available, it can also be made on a heavy bottom pan. Put one tortilla on the toaster. Add 2/3 tbsp of stuffing on it. Add chopped olives and jalapeños
. Sprinkle some grated cheese. Cover with the other tortilla and toast it for 2/3 minutes. Then turn it upside down and let it toast for further 2 minutes.
     Take out of the toaster and cut into 4 triangles. Serve with shredded lettuce and avocados or dip of your choice.
Crispy Quesadillas are ready to serve. This item is highly popular among children. It is quite nutritious as well as it contains vegetables, beans, cheese. My children, who are quite reluctant to eat Roti-Sabzi everyday after coming back from school and want 'Something different' everyday, eat this dish happily :)

Paneer Sabzi for Navratri Fasting

                  First of all, let me wish all the readers a very Happy Navratri!! May goddess Durga bring you all health,wealth and power to eradicate the evil among and around us.
                 Many people  observe fasting during Navratri for 9 days. During these days, it's always a big question to think what to eat for fasting. As it is, our lives are so busy and action packed these days, cooking the everyday meal seems a big task and when on the top of that, we have to make something different for ourselves for fasting, it becomes somewhat daunting task.
                 Most of the things that we can eat during fasting are either sweet or contain acidic things like Saboodana or peanuts,the combination of which gives hearburn and indigestion to many people. Besides, these things do not have many nutrients in them. So we feel kind of tired during these days.
                 Reader friend of 'Abhiruchi',Vaishali Deshpande had requested for a recipe for fasting which is tasty as well as healthy. So today, I am giving the recipe for Paneer Sabji which we can have for fasting as well. Paneer and yoghurt used in this recipe provides protein whereas potato and peppers provide carbs,vitamins and fibre.

Ingredients & Recipe-
(for 2 people)
Paneer 100gm
Potato 1 medium
Peppers ( Green,yellow and red) 1/2 each
yoghurt 1/2 cup
Oil 1 tbsp
Cumin Seeds 1/2 tsp
Red chilly powder, Salt & Cumin Powder as per taste

1) First,boil and peel the potato and chop in medium chunks.
2)Chop the peppers lengthwise in thin stripes.
3) Chop the paneer in thin chunks.
4) Heat oil in a pan and add cumin seeds to it.
5) Once cumin seeds start crackling, add Paneer chunks to it & sauté till they turn golden brown.
6) Now add peppers and sauté. We want to preserve the crunchiness of the peppers, so don't let it cooked fully.
7)Finally, add boiled and chopped potato.
8) In a bowl, mix yoghurt,salt,red chilly powder and cumin powder and add this yogurt to the pan in which we are frying the veggies and paneer.
9)Mix well and turn the heat immediately otherwise the yoghurt gets curdled..
10) Leave the curry in the hot pan for 5 minutes and then it's ready to eat.
        This curry tastes great on it's own or with Kuttu ke Atte ki Roti (Buckwheat Flat bread).
    Enjoy & Happy Fasting!!!

Beetroot Salad

                           Two reader friends of 'Abhiruchi', Namrata Kedia and Mini Parekh had requested for the recipe of salads using Beetroot. So today I am going to give a recipe of simple and easy to make Beetroot Salad.

Ingredients and Recipe-
Cooked Beetroot 2-3
(Cooked beet is easily available in all UK supermarkets. If you don't get it, just peel the raw beet and pressure cook for 2/whistles).
Roasted peanut powder 2 tbsp
Green chilly 1-2
Oil 1tsp
Mustard seeds, cumin seeds, Asafoetida 1/2 tsp each
Salt as per taste
Lemon juice 1tbsp
Coriander to garnish

1)First grate the beetroot.
2) Add salt, roasted peanut powder and green chilly to it.
3)In a small pan, heat the oil. Add mustard seeds and cumin seeds to it.
4) When the seeds start crackling, add asafoetida ans pour this tempering on the grated beetroot.
5) Squeeze the lemon juice on it and mix well.
6) Garnish with finely chopped coriander.
       The same salad can be made using Carrots instead of Beetroot or half carrot and half beetroot.

Rice Kheer

             All Indian festivals have got a very nice concept behind them. Be it Rakhi, Bhai duj or Diwali, every festival has got a reason behind it telling us why we celebrate it.
             These days, it's 'Pitrupaksha' or 'Shraddhapaksha' going on. There is a very nice concept behind this fortnight as well. These 2 weeks are for remembering our ancestors and paying gratitude towards them for the rich heritage they have left for us. Later on with time, many changes occurred in the original concept of this and it is kind of commercialised with the rituals like feeding the Brahmins and making donations to them etc.. That is another thing though. It's a question of everyone's own beliefs. We are not going any deeper into it.
            Personally I believe, that rather than waiting till the elders have died and then celebrating these rituals for their well-being, it is better if we love and respect them while they are alive and make the most of the time that we get to spend with them, will make both our lives enjoyable, isn't it?
           The dessert normally made during these days in every household is Rice Kheer.
   Now, in Northern part of India, Kheer is mostly made from Rice whatever is the occasion. But in Maharashtra, Kheer is normally made from vermicelli and only for the Pitrupaksha, Rice Kheer is made.
          So today I am giving the recipe for Rice Kheer.

Ingredients and Recipe-
Basmati Rice 1/2 cup
( This kheer can also be made using 'Arborio rice'used in Italian cooking for making Risotto)
Sugar 1/2cup
Milk 1 litre
Bay leaf 1
Ghee 1 tsp
For garnishing- Almonds, Cashew nuts, Pistachios and Saffron

1) First of all, take a heavy bottom pan and put the milk to boil. We need to reduce the milk, but, not as thick as we do for Rabdi.
 2) Meanwhile, wash and drain the rice for nearly half an hour.
 3) While the milk is boiling, take another pan and heat the ghee in it. Add bay leaf. When it changes the colour, add the washed and drained rice to it and sauté.
4) When the rice leaves nice aroma, turn the heat off. Sprinkle 2 laddleful of milk from the other pan to this rice, cover the pan and leave it for 10 minutes.
5)After 10 minutes, coarsely grind this rice in a grinder and add to the boiling milk.
6)When the rice is completely cooked, add the sugar and nutmeg. Mix well and add chopped almonds and cashew nuts.
7)Take out the kheer in a serving bowl and garnish with pistachios and saffron.
    This kheer can also be refrigerated and enjoyed cold. It tastes equally nice.

Ragada Patties

               Street food is the inevitable part of any food culture in the world. When we think of Indian street food, the spicy tangy taste of the 'Chat' comes to our mind immediately and makes us drool.
Pav bhaji, pani poori, bhel poori, samosa chat yummmy.....there are so many varieties of chat. One of my favourite chat is Ragada Patties. Today, I am giving the recipe for the same.
Thinking of the nutritional side, it is quite nutritive as well because the main ingredient is yellow peas which are full of protein and compared to most of the other chats which involve deep frying during cooking, this one requires less oil during cooking.
        There are different versions for making this dish. But this is the simplified version which takes very less preparation and cooking time, perfect after a busy day at work!!

Ingredients and recipe-
For Patties-Potatoes 3 medium
Corn Flour 2 tbsp
Salt, cumin powder,chat masala, sabzi masala 1/2 tsp each
Oil for shallow frying

For Ragada-
Yellow peas 2 cups
Asafoetida, turmeric, red chilly powder, cumin and coriander powder 1/2 tsp each
Salt as per taste
Kokum 2-3 pieces
Oil 1tbsp

For Garnishing
Onion finely chopped
Coriander finely chopped
Green chutney
Tamarind chutney
Nylon sev

Only preparation for this recipe is to soak the peas overnight.

For making the patties, boil the potatoes in a pressure cooker. Peel them and mash them.
Add the rest of the ingredients and mix well. Some people like adding ginger paste or coriander to this mixture. But I personally prefer them quite simple.
Make a dough from this mixture and shape the patties in the shapes that you like.
   Usually my son comes handy at this stage with the army of different cookie cutters in his hand. We get to eat the patties in the shapes that he prefers that day :)
Heat a flat bottom pan and shallow fry the patties in little oil till they turn golden brown on both the sides.
If watching calories, you can bake the patties in oven on 180° for 25/30 minutes. But trust me, it doesn't give the same taste :)
         Now for the Ragada, take the soaked yellow peas straight in a small pressure cooker, add turmeric and asafoetida. Put the lid on and take 5-6 whistles. Let it simmer for 20 min on low heat. It is importatnt to cook the peas thoroughly to get the right texture of the ragada and also these peas are quite heavy to digest if not cooked properly.
 Once the peas are cooked, heat the oil in a small pan, add asafoetida to it and add this oil to the peas. Add kokum pieces, salt , red chilly powder, cumin and coriander powder, water and let it boil.
      Once Ragada and Patties both are ready, put 2 pieces of patties in a plate, pour 2 ladles of Ragada on it. Add green chutney and tamarind chutney. Garnish with finely chopped onion, coriander and sprinkle nylon sev on the top.
   Spicy, tangy Ragada Patties is ready to serve.

Rajasthani Gatte ki Sabzi

I  am truly mesmerised by the varied food culture of  India. Every few miles, the food changes. Same dish made at two different places will have some variations in the taste.
Every state has got their unique food culture, history behind every recipe, each and every ingredient has got some special significance.
 'Rajasthan', the colourful state of India is one of my favourite places in India. It's rich history, culture and  food really amazes me.
  Too hot summers and very chilly winters of Rajasthan had made a deep impact on lifestyle and food of the native people.
   When we think of Rajasthani food, delicasies like Dal Bati, Churma, Ghevar come to our minds immediately. Another one of the popular Rajasthani dish is 'Gatte ki Sabzi'. In the deserts with lack of rain, where vegetables are not easily available, I think tgat the native people might have developed the recipes using alternatives to vegetables without compromising the taste.
 Gatte ki sabzi is made using Besan (Gram flour) as a main ingredient. Here is the list of the things needed and the rdcipe -

Ingredients-
For making Gatte-
Gram flour (Besan) 2cups
Carrom seeds, cumin seeds, red chilly powder, coriander powder, cumin powder, turmeric and salt 1/2 tsp each
Yogurt 2tbsp
Oil 2tbsp

For Gravy-
Tomatoes 2 big finely chopped
Tinned chopped tomatoes 1/2tin
( If tinned tomatoes are not available, use 3 big tomatoes instead. Tinned chopped tomatoes give nice dark red colour to the gravy that's why I use them).
Asafoetida, red chilly powder, salt, amchur powder,kasuri methi 1/2tsp each
1 green chilly finely chopped
Yogurt 1/2cup

First of all let's see the process to make Gatte-
Take all the ingredients mentioned above in one mixing bowl. Add little water to it to form a soft dough. You might need some oil on your palms to make a dough because besan is quite sticky. Take a small portion of the dough on a rolling board and using a little oil, make a sausage shape. When all the sausages are made, put some water to boil in a deep pan. When the water starts boiling, add the sausages in it. Let them cook for 8/10 minutes.
  After the sausages are cooked, take them out of the water carefully and leave them to cool for 10 minutes. After 10 min, cut the sausages into thick slices approx 1". Save the water in which the sausages were cooked to be used later in the gravy.

Now, for the gravy, heat oil in a pan and add asafoetida and green chilly. Add chopped tomatoes and tinned tomatoes, stir well, cover and let it cook on low heat. When the tomatoes start leaving oil from the sides of the pan, add red chilli powder, amchur powder,salt and kasoori methi. Stir well and add the left over water after boiling the sausages. Let it boil for 3/4minutes. When the gravy reaches a nice thick consistency, add the gatte in it. At the end, add the whisked yogurt and turn the heat off, otherwise yogurt can curdle.
   Take out the curry in a serving dish and garnish with chopped coriander.
  This Gatte ki Sabzi tastes heavenly with hot roti or paratha.



             

Bangladeshi style Aubergine

   When we think of Aubergine, recipes like Bharwa Baingan or Baingan ka Bharta come to our minds immediately.
      But this recipe is very unique. It goes equally well with rice, chapati or bajra/jowar roti.
      I have learnt this recipe from one of my Bangladeshi friend who is an excellent cook.

Ingredients and Recipe -
Big Aubergine 1
Red onion 1
Garlic 3/4 cloves
Green chillies 2/3
Bay leaf 1
Oil 3tbsp
Red chilly powder, turmeric, cumin powder, coriander powder, salt as per taste
Garam masala 1tsp

      First of all, slice the Aubergine in approx 1.5" slices. Place them in a plate and sprinkle salt, turmeric, coriander and cumin powder and red chilly powder on it. Cover with a cling film and leave to marinate for nearly an hour.
     Meanwhile peel and chop the garlic. Chop the onion. Slit the green chillies lengthwise.
       When the aubergine slices are marinated for nearly an hour, heat oil in a wide frying pan. Place the aubergines with the spiced side down. Put the same spices on the top side. Cover the pan and leave it on a low flame for 3/4 min.
       Take the lid off and turn the aubergine slices. Cover the pan again and let it cook for furthe 2/3 min.
We are not going to cook the aubergine slices completely at this stage.
   Make sure that the shape of the slices remains intact.
    Now in another pan, heat the remaining oil. Add bay leaf, add chopped garlic. When the garlic turns golden brown, add slit green chillies and onion. Saute till the onion becomes translucent. Now add the aubergine slices, a pinch of salt and Garam masala. Mix well and cook for a minute.
       Take out the curry in a serving dish and garnish with chopped coriander.

    This curry tastes amazing with hot Basmati rice, a piece of lemon sqeezed on top and green chilly to add the zing!!