Tomato Rosemary Focaccia

Bread making has become an addiction. I keep searching for simple, new recipes that do not take much of an effort to make.

I wanted to make bread with this recipe that I had bookmarked almost a month back. I had a packet of fresh rosemary that I had picked up at the grocery store last week. I thought of using it with tomatoes in the bread. 

You need:

• 1.5 cups lukewarm water
• 3 tbsp olive oil
• 1 1/4 tsp salt
• 3.5 cups bread flour
• 1 tbsp yeast
• 2 tomatoes
• 2 sprigs of rosemary coarsely chopped
• More olive oil
• Coarse Salt - I forgot to add this

Steps:

• Add the first five ingredients into a bowl.

 

• Beat it for about one minute till it all comes together into a sticky dough.

• Coat a 11" x 9" tray liberally with olive oil.
• Scoop the dough into the tray.

•  Spread the dough into all four corners. Make small indents on the surface with your fingers.

• Cover the tray with cling wrap and set aside for about 1 hour for it to rise.
• After it has risen, cut thin slices of the tomatoes and arrange on the dough.
• Sprinkle the chopped rosemary and coarse salt and drizzle with olive oil on top.

• Preheat the oven to 190degrees C. Place the tray in the middle rack and bake for 30-35 minutes.
• Let it cool for 5 minutes and then turn it out into a wire rack to cool.

• Enjoy it warm or at room temperature.

Notes:

• I baked it for 35 minutes. I think 30 minutes would have been enough. I would have preferred it a little less brown.
• The crust of the bread was crisp and the inside was perfectly soft.
• I forgot to add coarse salt. It tasted good, but a bit of the salt would have made it better.
• I did not line the tray with baking paper. It was a bit of a trouble to turn out the bread without breaking it. The next time I would surely line the tray.
• You can use a little larger tray. Your bread will come out thinner.

Guacamole, Mango Salsa and Quesadillas with the Indian Twist

My blogger friend Sanjivni of "Experiments in the Kitchen" was coming home for dinner with her family. I wanted to serve them something different from a routine meal. I planned a Mexican meal with Guacamole, Mango Salsa, Quesadillas with an Indian Twist, Wraps and a Mango dessert.

Picture clicked by Sanjivni

It was only three years back that I tasted my first avocado. I fell in love with its rich and creamy texture. Since then this recipe has been a favorite at home.

For the GUACAMOLE you need:

• 2 avocados
• 1 small red onion
• 2 medium size tomatoes
• 1 small bunch coriander chopped
• Jalapenos - as required 
• 1 small lemon
• Salt
• Pepper

Steps:

• Finely chop the onions. Skin, deseed and finely chop the tomatoes.
• Cut avocados in half. Remove the seed. Scoop out and chop finely or mash slightly with a fork.
• Add all into a bowl along with the coriander and finely chopped jalapenos.
• Season with salt and pepper as required. Add the juice of a lemon and mix well. 
• Check seasonings and adjust as required.
• Chill and serve or serve at room temperature.

Notes:

• You can also add a finely chopped green chillie if you do not have jalapenos. Omit both if you do not want the spice.
• Serve with warm pita bread, crackers, bread sticks or tortilla chips.

This is a recipe I have wanted to make for long. The sweetness of the mango and the spice of the chillies were a perfect blend.

For the MANGO SALSA you need:

• 1 large Indian mango or 2 Thai mangoes
• 1/2 small red onion
• 1 red thai chillie
• 2 tbsps corriander chopped
• 1/2 lemon
• Salt

Steps:

• Peel and finely chop the mango. To that add the finely chopped onion.
• Deseed and add the finely chopped chillie along with the corriander, juice of the lemon, salt and mix well. 
• Check seasonings and adjust as per taste.
• Chill and serve or serve at room temperature.

Notes:

• I omitted the chillie while serving it for my children.
• This can be made with Thai or Indian mangoes. Both taste equally good. Avoid the Alphonso Mango due to its strong flavour.
• Make sure the mangoes are not too soft or too firm.
• You would need very little salt to season. Add a pinch or two, check taste before you add more.

For the QUESADILLAS with the Indian Twist you need:

• 5 whole wheat Tortilla wraps
• 1 cup cooked red beans / rajma
• 1 small red onion, finely chopped
• 1 tomato, finely chopped
• 1 tsp MDH Rajma Masala (for my Indian Twist)
• 1 cup capsicum, finely chopped
• Shredded cabbage
• Grated cheese - lots of it
• Salt
• 1 tbsp olive oil

Steps:

• For the rajma mixture, heat olive oil in a pan. Saute the onions till soft.  Then add the tomatoes and when cooked, slightly mash the rajma and add along with the rajma masala. Add salt as required. Cook till well blended.
• Sauté the finely chopped capsicum. If you like the crunch, skip this.
• Divide the rajma mixture and the capsicum into five portions.
• To assemble, heat the wrap on a girdle for 30 seconds on each side. 
• Layer the rajma mixture on one half the wrap with the capsicum over it. 
• Over that, spread the shredded cabbage and top up with cheese. 
• Fold the other half of the wrap over it and press down gently with a spatula. 
• Toast well on the girdle on both sides. 
• Repeat with the remaining wraps.
• Cut into triangles and serve hot.

Picture clicked by Sanjivni

Notes:

• Instead of the MDH Rajma Masala you can use garam masala or any preferred curry powder.
• You can also add corn along with the capsicum.
• Alternatively grill it in a preheated oven at 180degrees C for 10-12 minutes turning it around half way.
• You can use shredded lettuce instead of the cabbage also.

Picture clicked by Sanjivni

To make the WRAP you need the same ingredients. Heat the wrap for about 30 seconds on both sides. Layer the rajma mixture, sauted capsicum, guacamole, mango salsa, shredded cabbage and cheese and fold the wrap. You can heat the wrap on a grill to further warm it. Enjoy it hot.

Picture clicked by Sanjivni

Picture clicked by Sanjivni

Shahi Paneer

One morning, my extremely fussy son comes and tells me: Amma, I had Paneer at school. It was spicy but I ate it all up. Can you make that today.

Bells started ringing in my head. My son liked something!!! I asked him to describe what he had eaten and I put together this recipe for lunch. 

He liked it, my day was made :)

You Need:

• 300 gms Paneer
• 1 large onion diced
• 3 tomatoes puréed and strained
• 1 green chili
• 1" ginger chopped
• 1 clove garlic chopped
• 1 tbsp tomato paste
• 1/4 cup cashed nuts soaked in warm water
• 1 small green cardamom
• 1 big brown cardamom
• 1 bay leaf
• 3 cloves
• 5 peppercorns
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder / jeera powder
• 1/2 tsp coriander powder / dhaniya powder
• 1/4 tsp kasuri methi / dried fenugreek leaves
• 1/4 cup + 1 tbsp cream
• 3-4 tbsp Clarified butter / Ghee or Oil
• Chopped coriander for garnishing

Steps:

• Keep the paneer soaked in hot boiling water till you need to use it.

• In a pan heat 1 tbsp of ghee/oil and add the green cardamom.
• Then add the onions, ginger, garlic and green chili. Sauté till it starts browning.

• When it cools, grind it to a paste with the cashew nuts.
• In the same pan heat the remaining ghee/oil, and add the remaining whole spices.
• Then add the onion paste, the tomato purée and the tomato paste.

• Stir well. Add water as required for desired consistency.
• Mix in the remaining spices and salt.
• Add the cream. Drain the paneer and stir it in. Allow it to come to one boil. Check salt and seasonings and adjust as per taste.

• Garnish with chopped corriander and cream and serve hot with rice or rotis.

Notes:

• For a low fat version, substitute the cream with milk. Add water accordingly if you will be adding milk.
• Soaking the paneer in hot boiling water keeps it soft.

Roasted Red Capsicum and Tomato Soup

I wanted to make a quick and easy dinner. The first thing that came to my mind was soup.

I then looked into the refrigerator to see what vegetables I had. Red capsicum and tomatoes. Sounded delicious. I decided to roast the vegetables before making the soup. And it was totally delicious.

You need:

• 3 medium red capsicums
• 6 medium tomatoes
• 3 medium onions
• 1.5 tsp garlic salt
• 1/2 tsp sugar
• Salt
• 3-4 tbsp olive oil
• Grated cheese for garnishing

Steps:

• Preheat the oven to 180degrees C.
• Wash the vegetables well. Quarter the tomatoes and the red pepper. Halve the onions and then cut them into three pieces.

• Arrange them on a baking tray. Drizzle half of the olive oil over it and sprinkle the garlic salt.
• Bake for 20 mins. Turn the vegetables over and bake for another 20-25 mins until well roasted.
• Purée the roasted vegetables once cooled.
• Strain the purée and add water for desired consistency.
• Add the remaining olive oil and sugar. Season with salt as required. Heat till it boils.
• Serve hot with grated cheese and warm bread.

Notes:

• You could use a pod of garlic instead of garlic salt. Add it to the vegetables during the last 15 minutes of roasting in the oven.
• You could add 1/4 cup cream or milk for a rich taste.
• You could also use the purée as a dip. It is thick and creamy and would go well with pita bread, crackers or tortilla chips.

Five-Star Dal Makhani

A simple dish that tastes heavenly. A few lentils, a few spices, a little bit of stirring around and magic is ready.

When I go to an Indian restaurant, I judge their food by the quality of their Dal Makhani. If its not better than what I make, nah, I may just not go back there to eat again !!!

Get your ingredients right and you will have a winner each time.

You need:

• 1/4 cup kidney beans / rajma
• 1/4 cup black gram / full black urad dal
• 1/4 cup split gram dal / channa dal
• 1 medium onion chopped fine
• 2 tomatoes chopped fine
• 2 green chillies chopped fine
• 1" piece ginger cleaned
• 1/4 tsp turmeric powder / haldi
• 1 tsp red chillie powder
• 1 - 2 tbsp fresh cream
• 2 tbsp clarified butter / ghee or regular butter
• Salt
• Corriander leaves chopped - for garnishing

Steps:

• Wash lentils well and soak for 6-8 hours. Then pressure cook till soft along with the full piece of ginger.
• Return to the heat and mash till mushy. Let it boil for 10 minutes. Add water if required and keep stirring. Add salt.

• In a pot heat 1 tbsp of ghee and sauté the chopped onions till soft.
• Add the tomatoes and chillies and cook.
• Once the tomatoes have softened, add turmeric and chillie powder.
• Sauté till you get a fragrant aroma and add the lentil mush to it.
• Let it come to a boil. Check seasonings. Take off heat.

• Add the fresh cream and ghee / butter.
• Garnish with chopped coriander leaves.

Serve hot with steamed rice or rotis.

Notes:

• Add more butter or cream for a more rich taste.
• I always feel this dish tastes better the next day. You can make it earlier and do the last three steps before serving.
• If you are going to have it with rotis, let it be a little thicker. Add a little more water if you will be having it with steamed rice.

Tomato Soup

Good old Tomato Soup ..... completely yummilicious, great as a starter or as a light meal, quick to make and high on taste.

You need:

• 2 large onions
• I small carrot
• 6-8 tomatoes
• 1 wedge beet root
• 1 tbsp olive oil
• Salt
• Freshly ground black pepper
• 1/2 tsp sugar
• Dried herbs (Optional)

Steps:

• Clean and chop all vegetables into big chunks.
• Pressure cook for about 4 whistles.
• Once cooled, blend.
• Sieve into a pot. Add olive oil and season as per your taste with salt, sugar, pepper and herbs. Add water as required if the soup is too thick. Heat till one boil.
• Serve hot with either crisp bread, buttered croutons or garlic bread.

Notes:

• You could leave out the beet root if your don't have it. Your soup will be a lighter colour.
• I had left over bread sides after making sandwiches. I toasted them in the oven at 160degrees for about 15 mins. The kids enjoyed dipping the sticks in the soup. You can also butter them and toast for more flavour. I was just lazy.
• Use butter instead of olive oil in the soup for a richer taste.
• Add cream for indulgence.
• Use white pepper powder if you don't like flakes of freshly ground black pepper in the soup.

Onion Tomato Chutney

A simple and tasty recipe that comes about in minutes. Easy to make variations in the ingredients and have it taste different each time.

You need:

• 1 large onion diced
• 3 tomatoes medium size diced
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds / jeera
• 4 tsp split gram dal / channa dal
• 1 green chillie - increase as per required heat
• 1/2 bunch tender coriander stalks
• 2 tbsp olive oil - use 1 tbsp or lesser if you are oil conscious
• Salt

Steps:

• In a small pan heat the oil and add the mustard seeds. When it splutters, add the jeera. 
• Then add the split gram dal. Stir till it becomes light brown in colour. 
• Add the diced onions and fry till it turns slightly brown. 
• Add the tomatoes, chillie and coriander stalks and stir well. When the tomatoes soften add salt.
• Wait till the mixture cools and grind to a paste.
• This serves about 4-6 people and goes well with dosas.

Notes:

• Increase or decrease the onions / tomatoes depending on which flavor you prefer to be strong.
• Skip the jeera / coriander stalks for a varied taste.
• Add a pinch of asafetida with the tomatoes.