Spinach and Corn Quiche

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Enjoy weekend brunch with yummy and sizzling hot  “Spinach-Corn Quiche”…

Ingredients:

For Short Crust Pastry or the base:

1 ¼   plain flour

60 gm cold butter (cut in small cubes)

A pinch of salt

1-2 tbsp ice cold water

For Spinach-Corn Filling:

2 cups shredded spinach

3/4 cup boiled sweet corn kernels

2 tbsp butter

Half of onion, finely chopped

1 tbsp plain flour

1 cup milk

1/4 cup grated processed cheese

Salt and black pepper powder to taste

1/4 cup grated mozzarella cheese

Method:

For Short Crust Pastry or the base:

• Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture.
• Knead lightly with cold water to form a dough. (Don’t over work)
• Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
• Roll out dough into ¼ inch thick disc and larger than the size of the pie dish.
• Spread rolled dough into a greased loose-bottomed tin. Pinch sides.
• Prick lightly with a fork. Bake at 200 °C in a preheated oven for 20 min.

For the Spinach and Corn Filling:

• Heat the 1 tbsp butter in a pan; add the spinach and saute till it wilts.
• Add the corn and sauté for 1 minute. Keep aside.
• Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 min.
• Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Remove from flame.
• Now add cheese, salt and pepper and mix well. Turn off the flame.
• Add spinach-corn to the sauce and mix well.

For the quiche:

• Spread the mixture over the short crust pastry.
• Sprinkle cheese on top and bake in a pre-heated oven at 180°C for 8-10 min or till the cheese melts.
• Cut into wedges and serve hot with any soup….

Bean Burritos

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Mexican wrap with healthy and delicious filling combined with cheese and salsa....

Ingredients:

4 tortillas

1 cup kidney beans

1 large onion, finely chopped

3 tbsp chilli tomato sauce

1/2 cup tomato puree

1 tbsp butter

1 tsp oil

Salt to taste

For topping:

Tomato salsa

Sour cream

Grated cheese

Sliced Onion

Sliced capsicum

Method:

For the Filling:

Soak the kidney beans overnight, boil and drain.

Heat oil and butter together and cook chopped onions till transparent. Add the beans and mix well.

Stir in the tomato puree, sauce and salt.

Cook till the gravy thickens, mash the mixture slightly and keep aside.

For serving:

On tortilla, spread some bean mixture, salsa and sour cream. Sprinkle the onions, capsicum and cheese.

Wrap it and serve with sauce.

Sending to Gujaratizaika"s 1st Anniversary Celebration,  Guru'sCooking 

             

Baked Falafel with Tahini Sauce

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Popular Middle East fast food recipe served with tahini sauce and pita bread.

Ingredients:

1 cup Chickpeas, soaked overnight      

1 onion, chopped

2-3 garlic cloves, chopped       

2 tbsp fresh parsley, chopped  

1/4 cup bread crumbs  

1/2 tsp roasted cumin powder  

1/4 tsp black pepper powder   

1/2 tsp chilli flakes       

1 tbsp olive oil

Salt to taste

For Tahini paste

1/3 cup sesame seeds (til)

1/8 cup olive oil

• Roast the sesame seeds on a tava (griddle) for a few seconds, cool and blend with oil to a smooth paste. (Do not brown)

 For Tahini sauce:

1/2 cup tahini paste

1/4 cup water

2 tbsp olive oil

1 lemon, zest and juice

1 tbsp minced garlic

Salt to taste

1 tsp dried parsley

•  Blend all the above ingredients until smooth and take out in a small bowl.

Method:

• Drain and put the chickpeas in a mixer jar. Add garlic and onions and grind without adding any water. Transfer into a bowl.
• Add other ingredients and mix well.
• Shape the mixture into small balls and flatten slightly.
• Brush with olive oil on both the sides. Refrigerate them for 1/2 hour to firm the ingredients.
• Pre-heat the oven to 200 ºC. Grease the baking tray. Cook the falafel for 10 minutes on the first side.
• Carefully flip them with a spatula and the cook on the second side for 15 more minutes. A light golden crust will appear on the outside.
• When the falafel is done, serve with tahini sauce and pita bread. 

Cauliflower -Au-Gratin

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Enjoy nicely baked cauliflower in rich and creamy white sauce topped with colorful bellpeppers and cheese…

Ingredients:

1 small head cauliflower, cut into small florets

1/4 cup green & red bellpepper, diced

1 cup white sauce

2 garlic cloves, crushed

Salt to taste

1 tsp butter

1/2 cup cheese, grated

Method:

• Blanch cauliflower florets in salted water until tender, drain and keep aside.
• Grease baking dish and preheat oven to 200° C.
• In a pan, heat butter, add garlic cloves, bellpeppers with little salt and saute for a min.
• Mash cauliflower slightly and spread evenly in baking dish.
• Pour white sauce over cauliflower and add sautéed bellpeppers over.
• Topped with an even layer of grated cheese.
• Bake for 15 -20 min and grill for last 5 minutes of baking.
• Take out carefully and serve hot with garlic bread.

 Notes:

• Adding bell peppers is optional, I added for nice color and crunchiness.
• While making white sauce add a pinch nutmeg or cinnamon powder for nice aroma.

Red Bean Quesadillas

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Delightfully simple and tasty Quesadillas with red kidney beans served with salsa and guacamole dip. Perfect Treat!!!!

Ingredients:

6 tortillas

1 cup kidney beans (rajma), soaked overnight and cooked

3 -4 Garlic cloves, finely chopped

1 onion, finely chopped

1 cup cheddar cheese, grated (Can use more if you like J)

2 tomatoes, chopped

1/2 cup green bell pepper, chopped (I used red-yellow bell peppers also)

2 tsp Oil

Salt to taste

1 tsp Mexican Seasoning

For Mexican seasoning: Ground together in a mixer

2 tsp chill flakes

1 tsp oregano

1 tsp cumin seeds, roasted

For Salsa Sauce:

1/2 cup tomato puree

2 tsp tomato sauce

1/2 tomato, finely chopped

1 tsp Coriander leaves, finely chopped

1/4th tsp Mexican seasoning

Method:

• Heat oil in a pan. Add garlic, onion and stir for 2-3 min on low flame till soft.
• Add tomatoes, mexican seasoning and salt and sauté for another 4 -5 minutes.
• Now add bell peppers and the boiled red kidney beans, slightly mash the beans while cooking for it to cook properly.
• Add some 1/2 cup water or as required and let it cook for about 5-6 minutes or completely dry. Keep aside.
• Take tortilla and fill it half with the prepared red kidney bean filling.
• Sprinkle grated cheese on top. Fold the tortilla in half. Repeat for all other tortillas.
• Now take another pan and heat some oil in it.
• Put the prepared tortillas in the pan and cook it for 1-2 minutes, or until they are crispy and brown on both sides or grill them.
• Cut the tortillas into triangles and serve with the salsa, guacamole and sour cream dip.

  

For Salsa: Mix the tomato puree, tomato sauce, tomato, coriander and mexican seasoning, in a bowl to make Salsa sauce.

Note: You can use left over rotis in place of tortillas and can make vegetable filling also.

Nachos with Baked beans and Cheese

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A cheesy, crunchy combination of tortilla chips with baked beans, salsa and cheese.

Ingredients:

12 corn tortilla chips

1/4 cup salsa

1/2 cup canned kidney beans, rinsed and drained

1/4 cup cheddar cheese

1/4 cup scallion, chopped (optional)

Method:

Preheat oven to 350°F.

Place chips on a foil-lined baking sheet.

Top with salsa, beans, scallions and cheese.

Bake until cheese is melted.

Enjoy hot with tea or coffee. You can top nachos with sour cream or guacamole.

For Nachos: Cut corn tortillas into small triangles and deep fry in oil until crisp.Drain on absorbent paper. (or Available ready made in market).

Bellpepper Fajitas

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Tempt your taste buds with colourful and yummy Mexican Bell pepper Fajitas.

Ingredients:

1 Red bell pepper, cut in thin strips

1 Yellow bell pepper, cut in thin strips

1 Green capsicum, cut in thin strips

1/2 Tomato, finely chopped/ cut in thin strips

1/2 Onion, finely chopped/ cut in thin strips

1 tsp oil

Salt to taste

For Corn Tortilla

1/2 cup Cornmeal (Makkai ka aata)

1/2 cup refined flour

1 tsp Baking powder

1/4 tsp Salt

Extra refined flour for dusting

Oil for shallow frying

For Topping

1/4 cup Salsa sauce (I used readymade)

1/4 cup Hung curd/sour cream

Method:

• Saute onion in a tsp of oil for a min. Add red, yellow bell peppers and green capsicum and fry till soft (not soggy) for 5 min. 
• Add salt and tomato and mix the stuffing well and keep aside.
• In a bowl, combine cornmeal, flour, baking powder, and salt. Mix and knead with water like chapati dough (appox. ½ cup water) till it becomes soft. 
• Divide dough into equal portions and roll out dough on a floured surface, in a thin small round shape. (Or make a big chapati and cut out small circles by using any lid) 
• Prick by tortillas by fork and shallow fry. Flip them and flatten so that they do not rise and fry both sides.
• Before serving put salsa sauce on the tortillas and then place the stuffing, add a dash of hung curd on top and serve fajitas.

Italian Bean and Pasta Soup

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Delicious Baked beans and pasta soup topped with red chilli flakes, oregano and salt and pepper. Serve hot with bread sticks or garlic bread.

Ingredients:

1/2 cup baked beans (canned)

1 medium onion, sliced

2 garlic cloves, sliced

1 cup chopped tomatoes

1/4 cup macaroni or fusilli

1 tbsp cornflour

1 tsp dried oregano

1 tsp red chilli flakes

2 tbsp cream (optional)

2 tbsp tomato ketchup

2 tbsp butter

Salt and pepper to taste

2 tbsp cheese, grated

Method:

• Heat the butter in a pan; add the onion and garlic and sauté till the onion turns translucent.
• Add the baked beans, tomatoes, macaroni, salt and 3 cups of hot water and bring to a boil. Simmer till the macaroni is cooked (approx. 8 to 10 minutes).
• Dissolve the cornflour in 2 tbsp of water and add to the soup.
• Add the oregano, cream, tomato ketchup, salt and freshly ground pepper and mix well.
• Serve hot, garnished with the cheese.

Focaccia Bread

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Focaccia is Italian bread topped with herbs or other toppings like onion, olives, cherry tomatoes...

Ingredients:

1 recipe Basic Dough

9 inch loose bottom tin

2 tbsp olive oil

For topping

5 -7 cherry tomatoes

1 tsp mixed herbs

1 small onion, cut into thin slices

2-3 tbsp cheddar cheese, grated

Few black olives         

Method:

• Knead dough with 1 tsp of mixed herbs.
• Press the dough in a loose bottom greased tin and leave for second proving for about 15-20 min. 
• Now lightly milk wash the dough (for milk wash: mix together 2 tsp milk, 1 tsp water and 1 tsp oil)
• Make dents in dough with knuckle. Spoon 2 tbsp oil in dents, sprinkle toppings over the dough.
• Bake at 210 ^oC for 20-25 min in a preheated oven.
• Serve hot with any dip of your choice.

Tortilla Wraps

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Spicy, tangy flavored tortilla wraps with veggie filling and served with guacamole.   

Ingredients:

4  tortillas

2 tsp olive oil

1 large onion, chopped

1 large red and yellow bell peppers, cut in strips

1 small carrot, cut in strips

1 cup grated tofu

2 tbsp Tabasco sauce

1/2 tbsp tomato ketchup

1 tbsp parsley, chopped

1/2 cup cheese, grated

Salt and Black pepper to taste

Method:

• Heat oil in a pan and sauté the onion, bell peppers and carrot till tender.
• Add salt and black pepper to taste and mix well.
• Add tofu, Tabasco sauce and parsley. Mix and cook over high heat, stirring continuously, until tofu is firm and heated through.
• Place 1/4 th of this filling on each  tortillas. Sprinkle 1/4 th of the grated cheese.
• Roll the tortilla up and serve hot with guacamole or ketchup.

Home made Flour Tortillas

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Easy to make home made tortilla recipe.

Ingredients:

2 cups all-purpose flour

3/4 cup warm water

1/4 tsp Baking powder

1/2 teaspoon salt

3 tablespoons olive oil

Method:

• In a large bowl, combine flour, baking powder and salt. Stir in water and oil.
• Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
• The dough has to be smooth, not too sticky or too tight.
• Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
• In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.

Pasta with Tomato Basil Sauce

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Penne pasta tossed in tomato-basil sauce with parmesan cheese.  This Italian pasta recipe is delicious and easy to prepare.

Ingredients:

2 cups cooked penne pasta

For Tomato and Basil Sauce

1 1/2 cups tomato pulp

1 tbsp chopped garlic

1 onion, finely chopped

1 tsp chilli powder

2 tbsp tomato puree

2 tbsp fresh cream

12 to 15 basil leaves, chopped

2 tbsp olive oil

Salt to taste

4 tbsp cheese and few basil leaves (For garnishing)

For Tomato Pulp

Blanch tomatoes then put tomatoes under cold running water, cool them down and thereafter, remove skin, deseed and chop them.

Method:

• Heat the oil in a pan, add the garlic and onion and sauté till the onion turns translucent.
• Add the tomato pulp and cook till the sauce thickens.
• Add the chilli powder, tomato purée, salt and 1/2 cup of water and bring to a boil.
• Add the cream and basil leaves. Mix well and keep aside.
• Just before serving, toss pasta in the sauce.
• Sprinkle cheese and basil leaves and serve hot.

Twice Baked Potatoes with cheese

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Baked stuffed potatoes with sour cream, cheese and butter.
Potatoes are baked then scooped out, mashed and seasoned, then spooned back into the shells.

Ingredients:

2 Potatoes

2 Tbsp Butter

2 Tbsp Sour Cream

1/2 Tsp Salt

2 Tbsp Milk

2 tbsp chopped capsicum

1/4 Cup Cheddar Cheese

Method:

• Preheat oven to 200 deg. Scrub and pierce potatoes; rub with oil if desired. Bake potatoes for 50 -60 min.
• Remove potatoes from the oven and let cool for 10 minutes.
• Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
• Mash the potato pulp with the butter, sour cream, capsicum, salt and milk.
• Sprinkle them with grated white cheddar cheese.
• Refill the potato skins with the mixture.
• Place potatoes on a cookie sheet and bake for 10 minutes.

Vegetable-Au-Gratin

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Vegetable-Au-Gratin is a French Casserole dish which is baked with vegetables and topped with bread crumbs and cheese.

Ingredients:

Cups of vegetables Chopped into small pieces (Example: Peas, Carrots, Green Beans, Corn, Cauliflower, Bell Peppers/Capsicums)

1/2 Medium sized Onion Chopped into small pieces

3 Large Potatoes Peeled & Boiled.

1/2 Cup Bread Crumbs

1 Cup Grated Cheese

2  Tablepoons Butter

Salt to taste

1 Tomato Chopped (Optional)

For the White Sauce:

2 tbsp. Butter

2 tbsp. Flour

1.5 -2 cups Milk

Salt

Freshly Ground White/Black Pepper

Method:

To prepare the veggies:

• Boil/Steam all the vegetables till tender. There should be no runny water. Set aside.
• Heat 1/2 teaspoon of butter, & add the chopped onions & saute till soft & translucent.
• Stir in the Vegetables & add salt, toss to combine & switch off the heat.
• Mash the boiled potatoes with Salt & Pepper & set aside.

To Prepare the Sauce:

• Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes.
• Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt and pepper.

To Assemble for Baking:

• Add the White Sauce & the prepared Vegetables & stir them to thoroughly combine. Do not mash them.
• Lightly grease the bottom of a baking dish. Place the vegetables with the sauce on the greased dish.
• Place the mashed potatoes in an even layer over the vegetables.
• Sprinkle the bread crumbs evenly on the mashed potatoes. Add the rest of the butter in dots over the bread crumb.
• Sprinkle the grated cheese in an even layer over the crumbs.
• Add the chopped tomatoes on the cheese. Preheat oven to 200 ^oC.
• Place the dish in the oven & bake for about 20 – 25 minutes.

Eggless French Toast with Apricot Sauce

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Thick slices of bread, soaked in milk and custard powder, toasted in a frying pan, and served with Apricot Sauce.

 Ingredients:

3 Slices Whole wheat bread

1/4 cup Milk

1/2  tbsp Sugar

1 tbsp Custard Powder (You can alternatively use cornflour too)

A drop Vanilla essence (if using cornflour)

A pinch Cinnamon Powder

Ghee/Oil - As required to toast

For Apricot Sauce

3 tablespoons sugar, plus more to taste

1/2  cup water

1/2 pound apricots, pitted and cut into chunks

1 tablespoon fresh lemon juice (optional)

Method:

• Boil milk, switch off. Now combine the warm milk with custard powder, sugar in a wide bowl. Stir well till custard powder and sugar is dissolved fully.
• Heat a non-stick tawa, Add ghee. Dip the bread slices on both the sides in milk, place the bread slices on the pan.
• Allow it to get toasted well now turn it to other side and cook on other side. Sprinkle cinnamon powder and serve hot with apricot sauce.
• You can serve with topping of your choice or can be served as such.

 For Apricot Sauce

• In a small saucepan over medium-low heat, add sugar, water, and the apricots. Cover and cook until apricots are completely tender, about 4 minutes.
• Now transfer apricot mixture and lemon juice to a food processor and pulse until sauce is blended but still slightly chunky. Taste and add more sugar if you like.

Easy Cheese Pizza

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Preparation Time: 1.5 hrs

Cooking Time: 20 mins

Ingredients

Basic Dough

250 gm Flour (Maida)                                        

1 tsp salt

17 gm milk powder                                

1 tbsp grain sugar                                 

1/2 tbsp dry yeast

100 ml + 50 ml warm water                   

25 ml olive oil / cooking oil.

For the sauce

4 tomatoes, boiled & pureed

3 tbsp olive oil

2 cups tomato paste

Salt and pepper to taste

Few basil leaves crushed

For Pizza Assembly

2 Pizza base

1 cup grated mozzarella cheese

1/2 cup cottage cheese/ Paneer, cubed

1 cup capsicum-onion-tomato, sliced

Method:

 For basic dough:

• Put 50 ml warm water in a small bowl, mix in sugar and yeast, mix well, keep it in a warm place for yeast to activate for 5-7 min.
• Mix salt, maida and milk powder in a large plate. Make a well in the maida mix add in yeast solution.
• Knead by adding in the 100 ml water slowly and make soft and sticky dough.
• Knead by break and stretch method and throw on work space for 5 min till smooth dough is formed.
• Add oil gradually and knead with knuckles, you will be able to make a smooth non sticky ball in this stage after 5-7 min.
• Rub 1 tsp oil in a broad metal vessel and roll the dough in it and cover vessel with cling film.
• Let dough to prove in a closed place for 1-1 ½ hr. The dough will double in volume.

For Pizza base

• When ready turn the dough onto a floured surface, bash the air out and cut into small pieces for individual pizzas.
• Dust the work surface and rolling pin with some flour before rolling out the dough.
• Place the pizza base on a lightly oiled baking sheet and prick all over with a fork. Allow to stand in a warm place while preparing the topping.

 For tomato sauce:

• Now heat oil in a pan and cook the tomato puree till the first boil and then let it simmer. Add basil leaves, tomato paste, salt and pepper.
• When the sauce has thickened, remove from flame and keep aside.

  For pizza assembly:

• First bake pizza base for 10 minutes. Then place a pizza base on the drip tray, spread sauce on it.
• Place paneer, capsicum, onions and tomatoes over the sauce and sprinkle cheese over it.
• Bake in pre-heated oven at 150°C for 10 minutes.     

Potato Galette

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Potato galette is simply thin slices of potatoes with cheese, and then baked to crispy perfection.

Ingredients:

4 tsp olive oil

5 large  potatoes, peeled and thinly sliced         

1 tbsp   finely chopped fresh Thyme      

1/2 tsp  each salt and pepper    

1/2 cup grated Cheddar Cheese           

1/2 cup grated Parmesan cheese

Method:

• Slice potatoes with mandolin. Place potato slices into a large bowl with olive oil, salt and pepper. Toss with your hands to coat.
• Preheat oven to 150°C, grease gratin dish. Place a layer of potato slices then sprinkle cheese mixture.
• Repeat layers (gently pressing potatoes to pack down) until all ingredients are used up, finishing with cheese mixture on top.
• Bake on middle rack of oven until tops are golden and potatoes are tender when pierced with a fork, about 40 min. Let rest 10 min. Serve immediately.