Author: Shailaja Nair

Aloo Parantha (Potato Pancakes)

Aloo Parantha (Potato Pancakes)

by Shailaja Nair ♥ 0 Leave a Comment

Aloo paranthas or wheat pancakes stuffed with potatoes are a favourite with most people. I have found that my friends all enjoy hot potato paranthas, irrespective of race, nationality or gender.

This aloo parantha can be made even if you don’t have the traditional implements — chakla or marble rolling tile, belan or rolling pin, and tawa or concave griddle. The potato stuffing is mixed into a batter of whole wheat flour and water and then made into pancakes.

Ingredients

Potato 1 large, boiled, peeled and grated

Onion 1 medium, finely chopped

Green chilli 2, finely chopped

Red chilli powder 1 tsp

Salt to taste

Coriander leaves, a bunch, chopped

Atta or whole wheat flour 1 cup

Water for batter

Oil 1 tbsp

Method

Mix the boiled potato with the onions, green chillies, salt, coriander leaves and red chilli powder and mix well. Add the oil and mash it all together.

Add water to the atta and make a smooth better. Add half a teaspoon of salt.

Add the potato mix to the batter and whisk well. Add more water if needed.

Heat a nonstick griddle and pour a ladle full of batter. Spread to make a thick pancake. Cook for a minute and flip it over. Apply some ghee and cook.

Transfer to a plate. Make similar pancakes with the rest of the batter.

Serve hot with a salad and plain yoghurt.

Banana and Tutti-frutti Cake

Banana and Tutti-frutti Cake

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Banana Tutti-frutti Cake was a favourite dessert in my family, especially as I used to get really good candied fruit for the tutti-frutti mix in Singapore. This is a healthy version with light vegetable oil instead of butter and no eggs. I used yoghurt and baking soda instead with a little sour cream to keep the cake soft.

Ingredients

Candied fruit 1/2 cup

Flour 1 1/2 cup + 2 tbsps

Milk 1 1/4 cup

Vinegar 1 1/2 tbsp

Baking soda 1/2 tsp

Baking powder 2 tbsps

Sugar 3/4 cup

Vanilla essence 1 tsp

Vegetable oil 1/2 cup

Yoghurt 1/2 cup, whipped

Bananas 2, mashed

Sour cream 1/4 cup

Method

Add the 2 tablespoons of flour to the tutti-frutti in a bowl and mix well to cover all the candied fruit with flour. This will prevent the fruit from sinking to the bottom.

Pour the milk into a bowl. Add the vinegar, sugar and oil. Mix well.

Sift the flour, baking powder, baking soda and salt. Add to the milk. Mix well but do not overdo it.

Add the sugar, vanilla essence, mashed bananas and sour cream. Mix well. Add the yoghurt and tutti-frutti mix. Mix well with a gentle hand.

Pour into a greased cake pan and bake in preheated oven at 170 degrees C for 40-45 minutes.

Cool on a rack before slicing.

Chicken Meatloaf

Chicken Meatloaf

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This is an extremely moist and flavourful meatloaf that goes well with a green salad and mashed potatoes. I use Ching’s Secret brand of red chilli sauce that is delicious in this dish. I also soak the bread in skimmed milk that keeps the loaf moist. I also use a mix of red chilli sauce and tomato purée for the topping. The addition of olives, jalapeño peppers and dried oregano gives the meatloaf a robust taste.

Ingredients

Chicken mince 500 g

Bread, roughly chopped 4 cups

Skimmed milk 1 cup

Olives 10

Jalapeño pepper 2, chopped

Oregano 2 tbsps, dried

Red chilli sauce 1 cup, divided into two

Tomato purée 5 tbsps

Salt to taste

Onion 1 large, chopped

Vegetable oil 2 tbsps

Olive oil to grease the loaf pan

Method

Add the vegetable oil to a wok and sauté the onions till they turn golden brown.

Add the chicken mince and cook for 15 minutes till all the water evaporates.

Soak the bread in milk and add to a bowl. I use rye bread or sourdough bread, but any artisanal bread works.

Add the olives, jalapeño peppers, 4 tablespoons of red chilli sauce, oregano and salt to the bread.

Toss well and add the mixture to the cooked mince.

Add salt and mix well.

Transfer to a greased loaf pan and pack it down tight.

Mix the rest of the red chilli sauce and tomato purée and pour on top of the meatloaf.

Bake in 190 degree C oven for 50 minutes.

Cover with aluminium foil and leg it rest for 10 minutes.

Serve hot with a green salad and mashed potatoes.

Bal Mithai (fudgy milk sweet)

Bal Mithai (fudgy milk sweet)

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This fudgy milk sweet with a deep chocolate colour is a delicacy from the northern Indian state of Uttarakhand. It’s origins are lost in the mists of time. While some ascribe it to a local halwai in Almora, others say it came from Nepal in the 7th century A.D. and was modified by halwai Joga Lal Shah, who used milk from a particular village to make the khoya, the basis for the sweet.

This sweet needs constant attention during cooking. Prepare yourself before you start. Have a drink of water and keep your phone on silent. You can’t step away for even a second once you start cooking. Khoya burns easily and the dish will be completely spoilt.

Ingredients

Khoya 200 g

Sugar 3 tbsps

Sugar 1/2 cup

Water 1 1/2 cups

Ghee 1 tbsp

Sugar balls 2 cups

Method

Dissolve 1/2 cup sugar in 1 1/2 cups water and boil for 15 minutes. Reduce the heat, but keep the sugar syrup bubbling.

In a heavy bottomed nonstick pan, take 1 tablespoon of ghee. Add the grated khoya and start stirring. Cook the khoya on low heat. The pictures show the way the khoya will change colour. Do not stop stirring and do not increase the heat.

When the khoya is a deep reddish brown and starts to leave oil, add 3 tablespoons of fine sugar. Continue to cook for another 10 minutes.

Add some of the bubbling sugar syrup.

The khoya will turn a deep chocolate colour as you continue to cook.

Keep adding the sugar syrup a little bit at a time till only about 1/4 cup remains.

When all the water is absorbed and the mixture begins to leave the sides of the pan, transfer to a greased dish. To test if the sweet is ready, put some on a plate. If you are able to roll it off easily, it is ready.

When it is cool, cut into squares. Dip each square in the sugar syrup and roll it in the sugar balls to coat all sides.

The sweet can be stored in an airtight container for up to a week.

Mutton Rogan Josh (healthier option)

Mutton Rogan Josh (healthier option)

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Traditionally Mutton Rogan Josh, a delicacy from Kashmir, is made by cooking lamb in clarified butter or ghee. Of Persian origin, rogan means oil and josh means passion, just as it does in Hindi. The intense red colour of the curry comes from a herb called ratan jot or alkanet. I don’t use it in my recipe, however. Also, I have used a mix of vegetable oil and ghee instead of just ghee, which I find too rich. I use mutton or goat meat instead of lamb. This is leaner, has more minerals and less cholesterol. I use whole fennel seeds instead of the powder as I love the taste better. I also use a pinch of turmeric, something I use for all meat dishes because of its antiseptic quality.

Ingredients

Mutton (goat meat) 1/2 kg

Onion 1 large, sliced

Ginger 1” piece

Garlic 5 cloves

Bay leaf 1

Garam masala 2 tsps

Red chilli powder 3 tsps

Fennel seeds 1 tbsp

Ginger powder 1 tbsp

Turmeric 1/4 tsp

Yoghurt 1/2 cup, whisked

Saffron a few strands

Vegetable oil 1 tbsp

Ghee 1 tbsp

Salt to taste

Coriander leaves for garnish

Method

Add the oil and ghee to the pressure cooker and add the onions. Cook on low heat till the onions turn golden brown and caramelise. This will take 10-15 minutes. Do not hurry this process. Stir often.

Make a paste of the red chilli powder, fennel seeds and ginger powder with a little water.

Crush the ginger and garlic in a pestle to make a rough paste.

When the onions are done, increase the heat and add the ginger-garlic paste as well as the bay leaf. Sauté for 2-3 minutes.

Add the mutton pieces and fry for a few minutes. Add the chilli paste and mix well. Add the turmeric powder.

Add the saffron to the whisked yoghurt and add to the mutton. Add salt and mix well.

Cook till the oil begins to leave the sides of the pressure cooker.

Add 1 tsp of garam masala powder. You can either make it yourself from the whole spices or buy it from any Indian store.

Add about 1/2 cup water and close the lid. Cook on high heat for six whistles. Reduce the heat and cook for 10 minutes. Switch off the heat and let the steam release gradually.

Open the pressure cooker, add 1 tsp of garam masala and cook on medium heat for 5 minutes.

By now the mutton should be tender and almost falling off the bone. Test with a fork and if needed, cook a few minutes longer.

Garnish with coriander leaves and serve with rice or roti or naan.

Sago Kueh (Sago dessert)

Sago Kueh (Sago dessert)

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Southeast Asian desserts are delicious, delicately flavoured and not as sweet as South Asian ones. They are lighter as well, mostly made from sago, sticky rice or jello. This particular dessert, Sago Kueh, has the lovely flavour of pandan and rose.

Ingredients

Sago 2 cups

Water 3 cups

Rose syrup or Roohafza 5 tbsps

Sugar 1/2 cup

Pandan leaf or kewra leaf 1

Dessicated coconut 2 cups

Method

Boil the sago with the pandan or kewra leaf till the pearls turn transparent. If needed, add more water.

Add the rose syrup or Roohafza and sugar. Continue to cook, stirring intermittently, till the syrup thickens.

Remove the pandan leaf and pour into a greased glass baking dish and steam for 20 minutes. I used the steaming option on my microwave.

Cool and chill in the refrigerator for about 4 hours.

Slice into squares and toss it in the dedicated coconut. Store in the refrigerator for up to a week.

Cabbage leaves stuffed with chicken and rice

Cabbage leaves stuffed with chicken and rice

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I was inspired by the Polish dish Golabki to experiment with Indian basmati rice and minced chicken. The gardener brought me fresh cabbages and the result is this really delicious dish. It makes a very satisfying dinner or Sunday lunch.

Ingredients

Cabbage 1 large

Basmati rice 2 cups, cooked

Chicken 500 g, minced

Onion 1 large, chopped

Coriander leaves 1/2 cup, chopped

Salt to taste

Red chilli powder 1 tsp

Turmeric powder 1/2 tsp

Green chillies 2, chopped

Garlic 2 cloves, minced

Egg 1

Vegetable oil 3 tbsps

Cheddar cheese 100 g, grated

Peperoncino flakes 2 tbsps

For the sauce:

Olive oil 2 tbsps

Onion 1 medium, chopped

Tomatoes 2 medium, chopped

Tomato paste 200 g

Tomato sauce or readymade pizza sauce 200 g

Fresh basil leaves 10, shredded

Cream 3 tbsps

Italian herbs, dried 1 tbsp

Water 1 cup

Method

Heat water in a large pan and let it come to a boil. Immerse the head of cabbage in it and boil for 2 minutes. Switch off the heat and let the cabbage blanch in the water for 2 minutes more. Take out the cabbage let it drain on a plate.

Heat the vegetable oil in a wok and add the onions. Sauté for 2-3 minutes till the onions turn golden brown.

Add the green chillies and garlic and sauté for another 3 minutes.

Add the washed and drained chicken mince and cook for 2 minutes. Stir to break up any lumps.

Add the salt, red chilli powder and turmeric. Cook till the water evaporates.

Add the cooked rice and mix well.

Break the egg directly into the rice and mix well.

Add the coriander leaves and mix well. Switch off the heat.

Heat the olive oil in a pan and add the onions. Sauté till they turn translucent.

Add the basil leaves and tomatoes and cook till they turn soft.

Add the tomato paste and tomato sauce. Add the dried Italian herbs and water. Cook for 20 minutes on low heat till the sauce thickens.

Take an ovenproof dish and spread some of the sauce at the bottom.

Separate the cabbage leaves and stuff each leaf with some of the rice and chicken mixture. Roll it up and arrange in the dish.

Pour the sauce over the stuffed cabbage leaves.

Sprinkle generously with cheese.

Sprinkle peperoncino flakes on top and bake in a 180 degree C oven for 25 minutes till the cheese melts and turns brown.

Creme Brûlée

Creme Brûlée

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This can be made the long-winded way or by the quick and easy method. Both turn out really good. I am offering both recipes below.

Ingredients

For the custard:

Fresh cream 2 cups

Sugar 1/2 cup

Eggs 3

Vanilla essence 1 tsp

For the quick and easy custard:

Custard powder 3 tbsps, vanilla flavour

Full-cream milk 1/2 litre

Sugar 6 tbsps

For the topping:

Brown sugar 6 tbsps

Method

To make the custard from scratch, beat the eggs and sugar together till light and fluffy. Fold in the cream and vanilla essence.

Divide the mixture between six ramekins and steam them for 30-40 minutes.

Cool and refrigerate for 4-6 hours.

For the quick and easy custard, heat the milk with the sugar.

Meanwhile mix the custard powder with a tablespoon or two of cold milk and make a watery paste.

When the milk begins to boil, reduce the heat and add the custard, stirring all the time.

Increase the heat and cook till bubble appear. Switch off the heat.

Divide the custard between six ramekins.

Cool and refrigerate for 2-4 hours.

Before serving, sprinkle a tablespoon of brown sugar over each ramekin.

Use the blowtorch to caramelise the sugar. Let it rest for 2-3 minutes so that a crust forms.

Serve immediately.

Chilli Cheese Toast

Chilli Cheese Toast

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I have grown up with Chilli Cheese Toast. I loved ordering it all the time and I still go back to it often. It is like a security blanket. It takes me back to my childhood and a less complicated, happy life.

Ingredients

Bread 2 slices of any bread

Mozzarella cheese 1/2 cup, grated

Green chillies 3, minced

Coriander leaves, minced

Method

Arrange the slices of bread on a wire rack. I prefer sourdough bread, but any bread that has a bite to it is good. You can use country loaf or whole wheat bread.

Sprinkle generously with mozzarella cheese.

Sprinkle minced green chillies and coriander leaves.

Bake for 8 minutes in a 230 degree C oven.

Serve hot.

Palak Paneer (Spinach with Cottage Cheese)

Palak Paneer (Spinach with Cottage Cheese)

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The best palak paneer I have had is from a restaurant called Moti Mahal, not far from where we grew up in Delhi. I had to try a few times before I developed this version that is quite close to the taste I remember from my childhood.

Ingredients

Spinach leaves 1/2 kg, washed, steamed and puréed

Onion 1 medium, sliced fine

Garlic 6 cloves, sliced in half

Ginger 1” piece, julienned

Tomato 1 medium, sliced fine

Red chilli powder 1/2 tsp

Turmeric powder 1/2 tsp

Coriander powder 1/2 tsp

Salt to taste

Water 3 cups

Paneer or cottage cheese 200 g, cut into cubes

Oil 4 tbsp

Method

Heat the oil in a heavy bottomed pan and fry the paneer cubes till they turn a light crispy brown. Take them out with a slotted spoon and keep aside.

Add onion slices to the same oil and fry till they turn golden and translucent. Scrape the paneer bits as you fry the onions.

Add the puréed spinach and stir well.

Add the water, salt, red chilli powder, turmeric powder and coriander powder.

Add the garlic. Use the smaller Indian garlic instead of the plumper Chinese ones. They have more flavour.

Add the tomato slices.

Reduce the heat and cook covered for 20 minutes.

Add the fried paneer cubes and continue to cook till the gravy thickens.

Garnish with the julienned ginger and serve hot with rice, naan, puris or paranthas.