BREAD PIZZA

Bread Pizza is a quick snack you can make when you have unexpected guest especially young kids.  My children always have their friends who drop by and then they pop the question "Mom is there anything I can offer my friends".  If you have bread and some chicken sausage, these are the main ingredients, you can add the topping of your choice. In addition if you store some pizza sauce at home it would be great otherwise, you can use tomato ketchup or sweet and sour sauce too ! Enjoy

BREAD PIZZA

For this you need,

1 packet of Sliced Bread

10 - Chicken Sausages

1 onion

1/4 tsp Italian herbs

1 -Capsicum chopped fine

1/4 cup Mozarella Cheese

1/4 cup Cheddar Cheese

2 tablespoons of Pizza Sauce or Tomato Sauce

1 tablespoon of olive oil

1 tablespoon of Butter

To make this,

1.  Take a round cookie cutter and cut the bread round.  Keep this aside

2.  Cut the chicken sausages  to small pieces (round)

3.  Heat a frying pan with olive oil and fry the onions till brown

4.  Add the sausages to this and and fry .

5.  Add the Italian herbs to this.

6.  Add capsicum  - mix well and turn off the gas

7.  Take the bread rounds and apply butter on both sides of the bread

8.  Add some pizza sauce to one side

9.  Place the sausage mixture on it and top with both cheeese mixed together

9.  Place in oven for 5-7 minutes till cheese melts and bread rounds are brown

10. Serve hot with Tomato sauce

Red Velvet Brownie Bites With Cream Cheese Frosting

Preparation time: 25mins | Baking time : 35mins | Yield: 50 brownie bites

You Need:

For the red velvet brownies

•1/2 cup unsalted butter

•3 oz./85gm bittersweet chocolate chopped

•1-1/2 cups / 230gm powdered sugar

•3 large eggs

•1 tsp vanilla extract

•1/4 tsp salt * see notes

•1 oz./30ml liquid red food colour

•1 cup /115gm all purpose flour (maida)

•1/2 tsp baking powder

Additional items

•9"x9" square baking tin

•two strips of aluminium foil 9"x16" each

•oil spray or oil to grease the tin

Cream Cheese Frosting

•8 oz. /227gm cream cheese at room temperature

•4 tbsp butter at room temperature

•1 tsp vanilla extract

•1-1/2 cups /230gm sifted powdered sugar

•silver dragee, edible sparkles/sprinkles - optional - I did not use as I had run out of it.

Method:

Preparing the brownies:

•        Preheat oven to 165 degrees C/ 325 degrees F. Place a foil piece in the baking tin leaving the extra foil hanging on two sides. Repeat with the other sheet in the opposite direction thus lining the pan completely. Spray/brush oil along the surface. Sift the flour and baking powder twice & keep aside.

•        Melt the butter and chocolate in a double boiler or in a heavy bottomed saucepan on a slow heat until the chocolate is melted. Remove and whisk well to avoid any lumps.

•        Whisk in the sugar and one egg at a time. Stir in the vanilla, salt and food colour. Add the sifted flour and fold. Pour the batter into the prepared tin and bake for 30-35 mins till the surface is puffed and dry and the skewer inserted comes out a bit moist. Remove the cake tin and cool completely on a wire rack

Preparing the frosting

Beat the cream cheese and butter until light and fluffy. Add the vanilla and mix. Add the sifted powdered sugar and blend well.

Assembling

•        Lift the brownies out of the pan with the help of the foil. Place on a cutting board and peel away the foil from the sides. Spread the frosting evenly using a spatula. Decorate with sprinkles if desired. Cut into bites of 1-1/4"x1-1/4". Wipe the knife after each slice to achieve clean cuts

 

Mixed Vegetable Cheese Bake

Mixed Veg Bake - Don't be discouraged by the simple title. This recipe is great to prepare ahead of time, cooks alone with little input, is fabulous hot either alone, as a main or as a side dish,  and is equally good the next day in a wrap for work or school. The colours in this recipe really make it!

Mixed Vegetable Cheese Bake

Ingredients :

         ½ cup Carrots

         ½ cup French Beans

         ½ cup fresh Peas (or frozen peas)

         ½ cup Cauliflower

For the White Sauce :

         2 tbsps. Refined Flour (Maida)

         2 cups Milk

         1 tbsp. Butter

         A pinch of Nutmeg pwd. (Jaiphal)

         A pinch of Cardamom pwd. (Green Cardamom)

         1/3 tsp. Sugar

         ½ tsp. dried Oregano

         ¼ tsp. Pepper pwd.

         3 tbsps. grated Processed Cheddar Cheese

         Salt to taste

For the Garnishing:

         4 tbsps. dry Bread Crumbs

         ½ Capsicum (sliced)

         ½ Onion (sliced & flaked)

         ¼ cup grated Processed Cheddar Cheese (or 2 slices cheese)

         A tsp. each of Butter/Olive Oil

Method :

Wash & peel the carrots & quarter them vertically in uniform pieces. 

Wash & thread the french beans. Wash & separate cauliflower into florets. 

Blanch the vegetables in order of time taken for cooking with sugar i.e. carrots, french beans, cauliflower, peas. 

Drain the vegetables & reserve ¼ cup of the liquid. 

Refresh the blanched vegetables in cold water & drain. 

Chop the carrots & french beans finely & the cauliflower in tiny florets. Keep aside.

Preparation of the White Sauce :

Melt butter in a pan on low heat. 

Add the flour & mix with the butter. 

Stir carefully till the rawness of the flour disappears but do not allow the flour to change colour. 

Take the pan off the heat & keep stirring while gradually adding the milk to it. 

Make sure it is smooth & not lumpy. 

Again place the pan on the stove & cook on low heat till the sauce thickens. 

Take it off the heat & stir after adding pepper, 3 tbsps. grated cheese, dried oregano, nutmeg & cardamom pwd., salt to taste & the reserved veg stock making sure that the sauce is not too thin 

or watery. 

The sauce should be of pouring consistency. Keep aside.

Assembling the Bake :

Coat an oven proof glass dish with butter or a little olive oil. 

Place all mixed vegetables evenly in the baking dish & pour the prepared sauce evenly on the vegetables. Sprinkle bread crumbs, ¼ cup cheese, sliced onions & capsicum. 

Sprinkle some pepper pwd. & dot with butter or sprinkle olive oil. 

Bake in a pre-heated oven at 200C till it bubbles & the top turns a light golden brown about 20 mins.. 

Serve with toasted garlic bread or enjoy it plain with ketchup. 

PRAWNS KOLIWADA

Prawn Koliwada is a spicy, deep fried prawn preparation which is a popular starter served in most restaurants in Mumbai. It is believed that  this recipe actually originated in Sion Koliwada (fisherman’s village) in Mumbai.  Prawn Koliwada tastes yummy and is a good appetizer. Spices, like the chilli powder can be adjusted to suit your taste. I had tried various recipes but could never be satisfied until I found this recipe on one of the food blogs of Hildas Touch of Spice.  Thank you Hilda would not have got it right if it was not for your help.  Enjoy......  

Prawn Koliwada

Ingredients :

15 Fresh Prawns/Shrimps

First Marinade :

1 tsp. fresh Garlic paste

1 tsp. fresh Ginger paste

½ tbsp. Kashmiri Chilli pwd.

1 tsp. Coriander pwd.

1 tbsp. fresh Lime/Lemon Juice

Salt to taste

Second Marinade :

1 ½ tbsps. Chickpea Flour (Besan)

1 tsp. All Purpose Flour (Maida)

½  tbsp. Kashmiri Chilli pwd.

1 tsp. Curds/Yoghurt  (thick)

½ tbsp. Lime/Lemon Juice

1 tsp. Refined Oil

Oil for deep frying

1 tsp. Chaat Masala for sprinkling

Procedure :

Peel and devein the prawns; wash well and pat dry.

In a bowl, combine the ingredients for the first marinade.

Marinate the prawns in this mixture for about 30 mins.

Next, whisk the ingredients for the second marinade in a bowl.

Squeeze out the excess liquid and then add the prawns to the prepared second marinade.

Mix the prawns well in this spice-curd mixture.

When you are ready to serve/eat…

Heat a kadhai/wok with sufficient oil for deep frying, till hot.

To test, first fry one prawn to make sure that the oil is hot enough to deep fry.

Remember to maintain the temperature of the oil at medium hot.

Deep fry marinated prawns in small batches in hot oil.

Fry till the prawns turn a nice golden color, evenly on both sides.

Drain the fried prawns completely with a slotted spoon and transfer on to absorbent tissue paper.

Arrange the Prawn Koliwada on a serving plate lined with absorbent tissue.

Sprinkle chaat masala on top of the Prawn Koliwada.

Serve hot with your favorite green chutney/sauce/ketchup/dip.

Enjoy your Prawn Koliwada!

Fish Fried Rice

Fried Rice is my children's all time fav food and very easy to prepare.  I usually make veg fried rice or chicken fried rice.  But being a catholic I usually abstain on Fridays from meat or poultry and only have fish.  So what do you do if your children want to eat Fried Rice (not Veg but Non Veg) on a Friday and so here is what I came up with FISH FRIED RICE.  I used the fish Cream Dory which is available in plenty in Dubai.  I have also tried this with King Fish which is my daughter's favourite fish.

Fish fried rice

Ingredients (Serves 3 – 4)

To marinate

1. Fish – 400 – 500 gm, cut into small cubes

2. Ginger – garlic paste – 1 tbsp

    Turmeric powder – 1/4 tsp

    Chilly powder – 1.5 tsp

    Pepper powder – 1.5 tsp

    Lemon juice – 1 tsp

    Oil – 1 tbsp

    Salt – To taste

Other ingredients

Jasmine Rice – 2 cups

Chopped veggies - colored capsicum,carrots, mushrooms - 1/4 cup

Chopped Ginger-garlic – 1.5 tsp

Green chillies - 1 tsp

Onion – 1 medium-small, thinly sliced

Spring On

Chilly powder – 1/2 tsp

Pepper powder – 1/2 tsp

Coriander leaves – 1/4 cup, chopped

Soya Sauce

Oyester Sauce

Hot and Sweet sauce

Salt – To taste

Oil / butter – 1.5 tbsp

Method

Soak rice in enough water for 20 minutes.Drain.  Cook it in a large vessel filled with boiling water, 1 tsp oil until done. Strain the cooked rice. Set aside to cool.

Marinate the fish pieces with the ingredients under “ To marinate” for at least 30 minutes.

Fry the fish pieces till nice and brown.

Blanch the veggies in hot water for 15 mins

Heat 1.5 tbsp oil / butter in a wide non-stick pan. Fry  sliced onion until brown . Add Ginger/Garlic/Green Chillies.  

Add the fried fish pieces.  Add the chilly and pepper powder. Mix well

Add the sauces - Soya, Hot and Sweet, Oyester- mix well.

Add rice and veggies in batches i.e.  Add a little rice, then veggies - mix well again add a little rice, veggies - mix well taking care not to break the fish pieces.  continue till all the rice veggies is mixed.

 Switch off.  Garnish with chopped spring onion greens/Coriander leaves.

Green Chicken Biryani




GREEN MASALA CHICKEN BIRYANI

My family was bored of eating the typical Hyderabadi Dum Biryani and wanted something different.  I had tried various biryani recipes but this recipe from Ruchik Randhap website is simply awesome and Hubby and kids loved it too - even Sally (my househelp) had a broad smile on her face whilst eating it. 

Green Masala Chicken Biryani

You Need

• 1 kg chicken (or mutton/beef on the bone)
•  2 tablespoons ghee
• salt to taste

Masala to be ground:

• 50 grams (1 firmly packed cup) coriander - you may add 2 sprigs of mint leaves to this
• 10 garlic flakes (Indian) with skin
• 1-1/2" piece of ginger
• 1 tsp poppy seeds (khus khus) - optional  
•  1/2 tsp turmeric powder (haldi)
• 2 inch stick of cassia bark or cinnamon
• 4 cloves
• 4 medium sized green chillies (of medium spiciness) - adjust to taste

Other items to be added to the gravy

• 125 grams  (2 medium sized) tomatoes
• 2 tbsp sour curds

For the rice:

• 3 cups long grain basmati rice
• 4 cups of water 
• 4 cloves
• 1 bay leaf
• 1 star anise (optional)
• 1" stick cassia bark or cinnamon
• 3 cardamoms bruised
• 3 tablespoons ghee
• 1-1/2 tbsp lime juice (approx 3/4th of a large lime)
• Salt to taste

For garnishing:

• 250 grams (3 medium sized) onions finely sliced
• 12-13 whole (or 24-25 halves) cashew nuts
• 3 tablespoons ghee
• few mint leaves (optional)

Method:

Prepping up

1. Cut the chicken in slightly bigger pieces than your usual curry cuts. This is how the pieces should be for biryanis. Wash and allow to drain on a colander.

2. Wash the rice in two changes of water & soak it for 20 minutes.

3. Heat ghee for the garnishing in a large heavy bottomed pan or kadhai and fry the onions till golden brown. When they are beginning to turn golden brown, reduce the heat as they tend to burn within seconds. Drain off excess ghee by gathering them against the sides of the pan. Remove and spread out on a large plate - this will help the onions to cool off and turn crispy. In the same ghee fry the cashew nuts till pale golden, remove and keep aside.

4. In a small non stick pan fry the tomatoes without any oil until they are mashed. Keep aside

Preparing the masala & the curry

1. Wash the coriander leaves and drain off excess water. Grind them to a fine paste along with the rest of the ingredients mentioned under 'Masala to be ground'. Retain the masala water from the mixer grinder.

2. In the same kadhai that was used to fry the onions and to the same ghee (add extra ghee if desired) add the ground masala and fry on a medium flame for 3-4 minutes or until the ghee begins to leave the masala. Add the curds and fry for another minute and then add the fried tomatoes and continue to fry the masala for another 2-3 minutes. Add the chicken pieces, salt to taste, about 1/2 cup water and cook until the chicken is tender (fully cooked).  When the curry has cooled a bit, remove the gravy and measure it using the same cup that was used to measure the rice. You should get approx 2 cups of this gravy. Keep this aside and leave the cooked chicken in its pan.

Preparing the rice

To make the rice, you need a large pressure cooker with a minimum capacity of of 7 or 7.5 litres and above (assuming you are making the same quantity of rice as mentioned in this recipe).

1. Heat the 3 tablespoons of ghee on a medium-low flame and add the whole spices - cassia bark/cinnamon, cardamoms, cloves, bay leaf & star anise. As the spices are frying be careful as they can pop out of the pan, so keep your face at a safe distance.

2. Drain all the water from the soaked rice and add the rice and gently fry for about 3-4 minutes or till the rice begins to feel heavy. If you fry beyond this point the rice will begin to break.

3. While the rice is frying, in another pan bring the 4 cups of water to a boil - this water along with the 2 cups of gravy (a total of 6 cups of liquid) will be used to cook the rice. (see note#4)

4. Add the boiling water and the reserved 2 cups of gravy (without chicken pieces!) to the rice. Do a quick taste check - add the salt & lime juice and adjust the flavour - it should have a good balance of spicy-tangy-salty (remember that the curry already had salt added to it). When the mixture begins to boil & bubbles start to appear quickly close the lid of the pressure cooker, place the weight (whistle), reduce the flame to a complete simmer (the flame should just touch the base of the cooker) and let it cook for exactly 5 minutes (keep a timer!)

5. When 5 minutes are up, turn off the flame and allow the pressure cooker to cool down to room temperature. Wait till you able to remove the weight (whistle) easily. Once this happens, open, stir gently with a fork - this is done to give the rice a proper mix as some ingredients such as the tomatoes or whole spices tend to float to the surface of the rice. Cover the lid lightly & keep aside.

Assembling the biryani

1. Take a large, deep pan or serving dish and layer it with one third of the rice. Sprinkle a few fried onions & cashew nuts. Top up with half the chicken pieces. Place another layer of rice and the fried onions, cashew nuts and the remaining chicken. The final layer will have only the rice, rest of the fried onions & cashew nuts. Garnish with mint leaves (optional)

2. Serve hot with any raitha of your choice

"A joyful heart is the health of the body, but a depressed spirit dries up the bones."   - Proverbs 17:22