Potato & Spring Onion Galette

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An elegant potato dish with cheese and spring onions, baked for an irresistible treat…

Ingredients:

4 medium potatoes

1 tbsp olive oil

Salt & Pepper

1/2 cup spring onion, finely chopped

2-3 garlic cloves, crushed

1/2 cup grated cheddar cheese

1/4 cup Parmesan cheese         

2 tsp dried herbs

Method:

• Peel the potatoes and slice them into wafer thin slices using a knife or a mandolin.
• In a small pan, add 1 tsp oil and onions, garlic and cook over medium heat until tender Remove from heat and cool completely.
• Place potato slices into a large bowl with olive oil, dried herbs, salt and pepper. Toss with your hands to coat well.
• Mix cooked onions and cheese in bowl.
• Preheat oven to 200°C. Line a muffin tin with squares of foil greased with oil.
• Place a layer of potato slices in the bottom of each muffin shell. Sprinkle 1 tsp of cheese mixture into each shell.
• Repeat with potato slices then cheese mix (gently pressing potatoes to pack down) until all ingredients are used up and muffin shells are filled.
• Bake for 30-35 min or until tops are lightly golden and potatoes are tender when pierced with a fork.
• Remove gently using a fork and spoon and serve hot with any soup or juice.

Matar Malai

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Rich and aromatic curry prepared by cooking Peas with cream and freshly grounded spices…

Ingredients:

1 cup peas, boiled in salted water

1 onion, roughly chopped

2 tbsp cashew nuts

½” stick cinnamon

1 big cardamom

3 cloves

1 bay leaf

2 tbsp dry fenugreek leaves

1/4 tsp pepper powder

1/4 cup fresh cream

1/2 tsp red chilli powder

1/3 cup milk (appox.)

2 tbsp oil

Salt to taste

Method:

• Crush cinnamon, cloves and seeds of cardamom using mortar & pestle and keep aside.
• Grind onion and cashews with little water to a smooth paste.
• Heat oil, add bay leaf, onion paste and cook till oil separates.
• Add freshly grounded powder, red chilli and pepper powder. Cook for few seconds.
• Add kasoori methi and cream, cook on low heat till cream dries up.
• Add boiled peas, salt and mix well, cook for few seconds.
• Add enough milk to get thick gravy. Cook for few more seconds and turn off.
• Serve hot with naan or chapati.

Corn Tortizza

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An easy-to-make, yummy recipe prepared using Corn Tortillas with pizza toppings.

Ingredients:

For Corn Tortillas:

1/2 cup maize flour

1/3 cup plain flour (maida)

2 tsp oil

1/2 tsp salt

Lukewarm water

For Pizza Toppings:

1/2 cup corn, boiled

1/2 cup sliced onion

1/2 cup chopped green capsicum

1/2 cup mozzarella cheese, grated

Pizza sauce

Dried herbs and chilli flakes

Method:

• Shift both the flours and add oil and salt. Mix well.
• Make smooth dough using enough warm water, keep aside for 20 min.
• Roll out the dough into thin rounds with the help of a little flour. (or roll between two cling films)
• Cook lightly on a tava (griddle) and keep aside.
• Preheat oven at 200 deg C.
• On each tortilla, spread 1 tbsp pizza sauce, add all the vegetables and finally top
  grated cheese.
• Bake for 5-7 min or till cheese melts.
• Sprinkle dried herbs and chilli flakes and serve hot.

Lemon Tarts

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Small tart shell filled with lemon flavor topping is a wonderful treat after any meal….

Ingredients:

For tart shells

1 cup flour

1/2 cup white butter

A pinch salt

2-3 tbsp ice-cold water or just enough to combine

For the lemon filling: (For 8-10 tart shells)

1/2 cup lemon juice

2 tbsp flour

2 tbsp corn flour

2 tbsp butter

3/4 cup sugar

2-3 drops yellow color

4 tbsp cold water

Method:

• Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture. (If using yellow or salted butter add 1/2 tbsp sugar)
• Knead lightly with cold water to form dough. (Don’t over work)
• Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
• Roll out tart dough into 1/4" thick. Cut into small tarts with cutter or any lid.
• Press into small tart shells and prick them with fork all over.
• Bake at 200 deg C for 10-15 min. (Keep watch after 10 min)
• Once the shells are ready, keep aside to cool.
• Mix all the ingredients for the filling and microwave at 100% power for 4-5 min or till thick. Keep stirring after every min.
• Cool it and fill the mixture in tart shells.
• Garnish with cherries or sweet cream and serve.

 

Matar Paneer

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Lip smacking preparation of matar and paneer into rich and delicious gravy….

Ingredients:

150 gm paneer, chopped
3/4 cup peas
4 tomatoes, roughly chopped
3 onions, sliced
3-4 garlic cloves, crushed
1” piece ginger, chopped
4 tsp melon seeds (magaz)
2 tsp poppy seeds (khus khus)
1 tsp red chilli powder
1 tsp garam masala powder
2 cloves
½ cup milk
2 tbsp oil + 1/2 tbsp butter
Salt to taste
Oil for frying onions & paneer

Method:

• Shallow fry paneer cubes to a golden colour on all sides and keep aside.
• Soak melon & poppy seeds in 1/4 cup water for 10 minutes.
• Deep fry sliced onions to a golden brown colour.
• Cool and grind with soaked melon and poppy seeds to a fine paste with very little water.
• Boil tomatoes, cloves & garlic- ginger with 1 cup water. Keep covered on low flame till the tomatoes turn soft. Cool and grind to a puree.
• Heat oil + butter, add onion and melon paste. Cook till oil separates.
• Add red chilli powder and tomato puree. Cook for 5-7min till oil separates.
• Add milk gradually, stirring continuously for 2 min on low flame.
• Add peas, garam masala and salt and fry for 2-3 min.
• Add enough hot water to get thick gravy, cook covered till peas are done.
• Add the fried paneer cubes. Simmer on low flame for 2-3 min till paneer turn soft.
• Serve hot with naan or chapati.