Roti Pizza

I am not really good when it comes to making flat breads, specially the round shapes. Flat bread or roti as it is called in Nepal is very common food. In most of the houses you make it at least twice a day. My mom herself wasn’t too keen on making these little wheels. But she was good at it and she tried to pass it on to me and my sister. My sister being quick kitchen learner figured it out before me, I always came up with maps of different country simply put it not perfect round shape. I think tortilla makers are answer to my perfect flat bread making prayers.

If you can make fresh dough and make it from scratch better but making pizza base from scratch is out of question for me. But that doesn’t mean I can’t make my own lazier version of it as I love munching on pizza any time. So most of the times I come up with these crazy ideas, put little bit of this, take little bit of that. Sometimes it sucks beyond words can tell and sometimes surprisingly they work so well. This is just something I created, putting together Nepalese roti with Italian concept using things I like and surprisingly it worked. This is perfect option for dinner or lunch. Just serve with simple salad side and you have a wonderful menu. The ingredients in the dish are also convenient and easy. You can substitute and increase or decrease the ingredients according to your preference. Be creative add your favorite herbs, meat, veggies etc. For instant you can substitute hot dog with vegetables,chicken, sausage or any other meat of your choice. The mixture of cheese was better than using single cheese. But as I was so happy about the result I just ate the whole thing without taking any picture so in this picture I only have single cheese. Enjoy. And don’t forget to tell me about your creation.

Ingredients:

• 1 tablespoon of ketchup
• 1-tablespoon marinara sauce or tomato sauce
• 4 Franks grilled
• 10 strips of bacon grilled
• 2 green onions roughly chopped
• 1 teaspoon cilantro or parsley
• 4 tortillas
• 1 cup and 1 tablespoon cheese mixture cheddar and mozzarella or other

Method:

1. Mix the ketchup and tomato sauce in a bowl.
2. Put the first tortilla in a baking sheet then sprinkle half-cup cheese and put the second tortilla on top.
3. Now spread the tomato sauce on the tortilla.
4. Put the frank and bacon alternative until the whole tortilla is covered and sprinkle the green onions, cilantro and 1 tablespoon of cheese.
5. Now put the third tortilla and sprinkle some cheese over it.  Cover it with fourth tortilla.
6. Preheat the oven to 350. Bake until the cheese melts.

Red Kidney Bean Curry

Have you even been through that phase? It is Friday afternoon. You have no plans. You intend to stay at home being a couch potato and flipping through the remote. And worst of all I wanted something tasty for dinner and didn’t want to spend too much time in kitchen. Just lying down on sofa and wishing mom was there to make some spicy curry.  As she wasn’t and I had to do it myself I decided to make something that could be prepared in hurry and fast. This is usually my go to recipe at moments like this. Just chop open the can and cook. And enjoy flavorful, creamy and spicy curry. I learned this from my mom but growing up being a picky eater, hated it. I actually surprise my mom by eating every thing these days and she doesn’t let go of any opportunity to make sure all of my friends know what a picky eater I was. If you are using the dried beans, use my favorite kitchen utensil Pressure Cooker. Pressure cook the beans until tender and follow the recipe. Ingredients: Red Kidney Beans

• Half medium size onion (cut into thin slice)
• 1 Green Chilly (De seeded and chopped)
• 4 Cloves Garlic Minced
• 1/2 Teaspoon Ginger Minced
• 1 Can of Red Beans
• 1/2 Cup of Tomato paste
• 1 Tablespoon of Cumin Powder
• 1 Teaspoon Coriander Powder
• 1/2 Teaspoon of Garam Masala
• 1/2Teaspoon Turmeric powder
• Salt to taste
• 1 1/2 Tablespoon Vegetable Oil
• 1/2 Teaspoon Cumin Seed
• 1/2 Cup of Yogurt

Method:

• Heat the oil in a pan and add the cumin seeds. When the seed starts popping add onion.
• Fry until the onions sweat and turns opaque.
• Add the Chilly and Garlic ginger paste. Cook for couple of minutes. Now add Turmeric, cumin, coriander and garam masala. Fry until the spices are fragrant. Add yogurt and cook until water is gone.
• Now add the tomato paste and cook until all the spice turn into thick paste.
• Add the red kidney beans. Add 2 cups of water. Cover and cook for 10 to 20 minutes.
• Garnish with fresh cilantro and serve with rice or bread.

If you have your version of recipe, please share with us.

Chicken and Wild Rice Soup

I love roasted chicken. As you can not only enjoy the flavorful chicken that day but do so much with it’s left over bones and meat. Sandwich, soups, stir fry etc. I like clear and bothy soup compared to thick gravy ones. Therefor whenever I do the chicken roast I save the bones and some meat from thigh and breast for soup. And it is so easy and the possibilities are endless. Just boil and add some vegetable. Your dinner is fixed. So here is simple, healthy and easy recipe for you all.

Ingredients:

• 1 Cup Wild rice ( Cooked following the instruction)
• 3 Cup Chicken Stock
• 1 Chicken Cube
• 1/2 cup Mushroom
• 1/2 Cup Cabbage
• 1/4 of Medium Onion
• Cilantro and tomato  for garnish.
• Full roasted chicken bones, some leg and breast meat.
• 2 Cloves of Garlic

Method:

• In a frying pan brown the left over bone and meat. Save the pan for later.
• Now  put the chicken in the pot with stock, cube and garlic. Bring it to the boil in high heat and after it boils let it simmer for 3o minutes in low heat.
• In the mean time saute mushroom, onion and cabbage in the pan. ( The pan used to brown chicken.)
• Take the chicken stock off the heat. Remove the bones and cut the meat into small pieces and return it to the stock.
• Add the sauteed vegetables and cooked wild rice. Simmer for couple of minutes.
• Serve with fresh garnish of tomato and cilantro. ENJOY.

Chicken and wild rice soup

Bacon Candy

I don’t eat bacon but seeing the excitement on people’s face with just the mention of it’s name is something I love. Anyway me not eating bacon doesn’t mean I can’t surprise my friends with their beloved food. And what better way then giving it a little twist. Well I would have done anything to see their jaws on the floor, bacon was a cheap bargain for the reaction I got. I started surfing through the websites for recipe, recipe that they wouldn’t expect me to make. I usually used bacon before with mashed potato, salads. deep fried, baked, warped around something you know those usual recipes. When I saw this recipe I knew that was it. I quickly gathered the ingredients and was surprised at how easy it was. The recipe is from food network but when I went back to get the recipe I was unable to find it.

So here is the things you need and how you make it.

Ingredients:

• 1 Packet of Smoked Bacon. (If you are not huge fat fan go with turkey)
• 1 Cup Brown Sugar
• 1 Teaspoon Smoked Paprika ( You can use normal Paprika too)
• 1 Teaspoon Cinnamon

Method:

• Put sugar, cinnamon and paprika in deep square dish and combine.
• Grease the baking tray and line it with foil wrap. Make sure the foil covers the whole pan.
• Now dip one side of bacon on mixture and put it in tray. Put the side with mixture facing down.
• Repeat the process until all the bacon are on the tray.
• Now sprinkle the left over mixture on top of the bacon.
• Preheat the oven to 350 degrees.
• Bake it for 10 to 15 minutes.
• After they come out of oven let it cool for 20 minutes until the sugar hardens forming coat around the bacon.
• Enjoy.

Bacon Candy

Delightful Chocolate Cake

I have this weird habit. Whenever I realize I have to shred those extra pound around the unwanted areas and get ready for those summer clothes, I come up with some strange idea to throw the diet and exercise plan out of window. So this week I though no matter what happens I will exercise and eat well. By well I mean veggies, whole grain, fruits and the list you know. The beginning of the day was pretty good. Omelet with veggies and half of cantaloupe melon. Lunch wasn’t as good as breakfast but ok. Frozen Indian palak paneer and rice. Even dinner wasn’t bad compared to what I did after dinner. Had dinner little early and took the dog out for run. That was when I threw my whole day’s effort.

As my dog was running happily around the field and I was chasing him. I discovered something. My dog looked like big chunk of caramel topped with cream. You know how it is . When you realize you are trying to stay focused on eating well. The tempting desserts are more visible. I had to give up to my temptation (very easily). Went home got the cake mix out, baked the cake following the instruction on the back of box. Made my caramel sauce and whipped cream. Drizzled the cake with the caramel and topped it with whipped cream forming soft cloudy peaks,when it was still warm. This made the cream melt slightly, carrying those caramel flavor even deeper into the cake, making the cake even more moist, caramely, chocolatey and creamy goodness. Then indulged in my guilty pleasure, feeling bad but at the same time promising myself I will run extra mile tomorrow and only eat salad for dinner. Do you think that happened. Nope, didn’t even go for normal exercise on top of that polished off the leftover cake.

Here is the recipe to share little bit of that extra calories and keeping it away from me. Hope you all will enjoy it too, with little guilty pleasure.

Ingredients:

• 1 Packet of Chocolate Cake Mix (ingredients listed on the box)
• 250 ml Whipping Cream
• 1 Cup Brown Sugar
• Fresh Cherry

Method:

• Follow the instruction on the cake box and bake the cake, let it cool.
• In a pan melt the brown sugar starting with  high heat then reduce the heat half way through.
• As soon as the last grain of sugar melts pour 1/2 cup of cream and reduce the heat to low. Stir until all lumps dissolves.
• Once the cake is cool, poke around the cake with skewer to create small hole.
• Drizzle the warm cream and sugar mixture on top of cake.
• Beat the remaining cream to make fresh whipped cream.
• Now top it with generous amount of whipped cream while the cake is still slightly warm, forming soft peak and bit messy. Top it with fresh cherry. Enjoy.

Delightful Chololate Cake with Caramel Sauce and Whipped Cream

]]> http://sensiblecooking.org/dessert-recipes/saucy-cloudy-chocolate-cake/feed/ 15 http://sensiblecooking.org/basic-cooking/mixed-grilled-kebabs/ http://sensiblecooking.org/basic-cooking/mixed-grilled-kebabs/#comments Mon, 26 Jul 2010 17:42:04 +0000 Chandani http://sensiblecooking.org/?p=1950

Mixed Grilled Kebab

For some reason I love the busy environment of farmers market. Maybe it has something to do with fresh produce and the great local food, veggies. The smell of freshness.

This visit was no different than many other. It was a beautiful day. And that was why I lost track of my BBQ plan with friends. I was in charge of getting meat. And I completely forgot about it, until I got a call from curious friends wondering where I was. I couldn’t tell them I forgot and went to farmers market instead. Promising them I was on my way I bought some pork and chicken. There is whole new story to why pork and chicken. After pork and chicken deli-ma, there was another obstacle. Some of us are spice lover and others not so much. So I had to come up with something to match both the palate and also I didn’t have enough time to marinade the meat. Which gave me the idea of favorite meat on the stick. Easy and fast to prepare. Marinade for 10 minutes and throw then on grill.

So here is the recipe. I gave them the marinade and told them to go crazy with what they preferred and to my surprise it was the best BBQ meat we had. The marinade ingredients can be adjust according to your taste and spice level.

Ingredients:

• 2 Small Chicken Breast
• 1 Pound Pork
• 1 Medium Onion
• 1 Medium Green Bell Pepper

Marinades:

Garlic and Herbs:

• 2 Cloves Crushed Garlic
• 1 Teaspoon Fresh Ground Pepper
• 1 Tablespoon of Fresh Cilantro Chopped
• 1 Teaspoon of Garlic Salt
• 1 Tablespoon Fresh Squeezed Lemon Juice
• 2 Tablespoon of Olive oil

Habanero Mix:

• 1 Tablespoon of Ready Made Habanero Mix
• 1 Tablespoon of Fresh Squeezed Lemon Juice
• Salt to taste
• 2 Tablespoon Olive Oil

Method:

• In one bowl put all the ingredients for Garlic and Herb marinade and mix well.
• In separate bowl mix all the ingredients for habanero marinade.
• Cut the meat into small cubes. Marinade in two different marinade for 10 – 20 minutes.
• Cut the onion and pepper into cubes equal size to meat.
• Soak the skewer into cold water.
• Now assemble the kebab. Meat, onion, meat then pepper. Repeat the process.
• Spray the grill and cook the meat one high until the grill mark if formed on all sides.
• Now transfer to the cooler side and cook for another 10 minute. (The cooking time varies with the size of meat)
• Remove from the grill let it rest for couple of minutes and serve.

Mixed Grill Kebab

I recently created facebook fan page still new to this so if anybody has any experience or suggestion Please help.

I am always  looking for excuses, for not to cook after work. I just want my dinner ready to be reheated. And I ambush my fridge in a hope to find some left overs or something that I don’t have to put much effort to fix dinner. Usually towards the end of the weekdays I am always left with little bit of this and that. So, this Thursday when I opened my fridge for quick dinner, all I had was corn, fish and some tomatoes with half used pepper. I decided to throw all this together and to my surprise it was good more that good actually. Here is the recipe for you to enjoy. You can substitute the ingredients and seasoning according to your need.

Ingredients:

• 1 Fish Fillet (Any firm white fleshed)
• Salt to taste
• Pepper to taste
• 1 1/2 Tablespoon Olive Oil
• 1 Fresh Corn
• 1 Tablespoon of Lime Juice
• 4 Cherry Tomato
• 1/4 of Green Pepper
• 1 Tablespoon of Chilly Lime Seasoning

Methode:

• Take a kitchen towel and dry the surface of the fish.
• In a bowl mix salt, pepper and lime juice. Now coat the fish with this mixture.
• In a thick skillet or pan heat 1 tablespoon olive oil. Cook the fish until it is golden brown on each side. The cooking time depends on the fish you are using.
• Once the fish is cooked remove it from the pan and add half table spoon oil. Now add the corn and cook on high heat until you see the brown burnt mark on them.
• Then add the seasoning and pepper. Cook for couple of minute and add the tomatoes.
• Sprinkle some seasoning on finished dish. Time to serve and enjoy the dish.

Smoothies, our favorite summer drink. It originally was blend of fruits, but with it’s increasing demand and popularity it comes in various flavors and ingredients. From fruits and vegetable to yogurt and ice cream. And it fits perfectly with our today’s busy life style. Where we have less time and more to do list. Healthy, fast, easy to make and of course less pounds to pack around waist and thighs. Every way great.

With recollection of all the smoothies I have gulped down till now I decided to get some help and inspiration in a form of book (Super Smoothies) by Mary Corpening and Sara Corpening Whiteford. As I flipped through the pages I knew instantly we are going to be best friends.  It not only had all this wonderful recipes but the information about the ingredients too.

Here is what I found about summer fruits.

Apricots: Are source of beta-carotene antioxidant which is essential for vision, growth, reproduction and immune system.

Blackberries: These little black goodness are good for reducing blood pressure and preventing heart disease. When buying them go for dark color with plump look.

Cantaloupe: This was my favorite part from the book. Just the half of cantaloupe provides you with vitamins C, A and less than 100 calories.  When buying this super fruit follow your nose to aroma and go for thick rind.

Cherries: Cherries are my all time favorite. Small round and beautiful color, juicy flesh. I simply love it. Well this makes me love it even more, it is great source of potassium, vitamin B, C and A.

Grapes: Grapes are my lazy fruits. Just wash and start munching. And not too much effort involved. To make it even better this little things are packed with potassium, vitamin C and antioxidants.

Honeydew: Good source of potassium and vitamin C and perfect for sweetening any smoothies.

Litchi Nuts: These are cute little fruits with red skin and white flesh, when I was young I hated them. But now in smoothies they are heavenly.  They are also packed with vitamin C and potassium.

Mangoes: For me mangoes are the kings of fruits. The smell, the color I love everything about it. It gives boost to immune system and protects hearts too. I add slice of mango in all my smoothies, the texture and smell is divine.

Nectarines: Excellent source of antioxidant and vitamin C.

Papayas: Papayas were the fruits I hated the most growing up. My dad loved it. He would eat it just sliced or smoothies. He would always say if you want to have good eye sight eat more papayas. I guess that is the reason I am wearing contacts now. No matter how much I hate them, these babies come packed with enzyme that help in digestion and healthy immune system, completed with a dose of vitamin C.

Peaches: If you want healthy heart, good memory and fight cancer look no further. Here is the fruit packed with all those vitamins and minerals. Wether it helps fight cancer or not I love this fruit for its smell and juice.

Plums: This looks like fruit we have been waiting for. It is rich in antioxidants and enzymes and also helps to reduce effect of aging.

Raspberries: Here is a berry filled with potassium, salicylates, vitamin B6 and magnesium which helps to reduce inflammation and boost your energy.

Watermelon: I hardly have words to describe this fruit. Quenching your thirst to providing you with iron and vitamin C. The soft watery flesh makes it the best treat for summer.

After all that reading and typing I needed something to boost up my energy. Then I saw the protein jolt smoothie. I had to give it a go. As the ingredients looked yummy and different. Here is the recipe with minimal adaptation from the book.

Ingredients:

• 3/4 cup Chilled Almond Milk
• 1/2 cup Plain low-fat Yogurt
• 1/2 cup Frozen Mango
• 1/3 cup Chopped Dates (Hydrate if using dried)

Note: The original recipe uses 1 frozen banana, 2 tablespoons peanut butter and 1/2 cup soft silken tofu instead of frozen mango.

Method:

• Combine all the ingredients in RPM blender and blend until smooth.

Now enjoy the ice cold smoothie.

HAPPY 4TH OF JULY (INDEPENDENCE DAY)

ENJOY!!!!

This was one of my favorite dish growing up. Mom those days believed if you had fever, you can’t eat anything tangy or spicy. And most of the time when this salad was made I would be down with fever, so I came up with a plan with my younger sister. She brings me potato salad and I give her my share of candy. It was a sweet deal for both of us. You know how much you loved skipping school those days. We would hide under the bed or blanket and do trade in.

This dish is called Aloo Ko Achar in Nepali, which basically means Pickled Potato.  It is very common in Nepal and is must have item in most functions. The most common version of this dish is with potato and peas. I did a slight change with spring onions as I had more green onions in my garden than the peas. If you love sweet peas you can substitute it for the green onions.

So here is the recipe and lets ENJOY!!

Ingredients:

• 1lb Boiled Potato (Golden or baby potato work great but if they are not available we can use Idaho potato)
• 1 cup Green onion (Green onion can be substituted with red sweet onion)
• 1/2 Cup Toasted Sesame Seed, Ground
• Salt to taste
• 2 Tablespoon of Lemon juice (Increase or decrease it according to your taste)
• 1 Teaspoon Chili Powder (You can add more if you like it hot)
• 1 Tablespoon Olive Oil or Vegetable Oil
• 1 Tablespoon Cumin seed or Fenugreek seed
• 1/2 Teaspoon Turmeric Powder
  Note: Adjust the spices according to your taste.

Method:

• Cut the potatoes into cubes and slice the green onions.
• Mix together all the ingredients in a bowl except potato, onion, turmeric powder, oil and fenugreek seed.
• Drizzle the mixer over the potato and onion.
• Heat the oil and fry the seeds until they pop or turn dark brown. Take it off the heat and add the turmeric powder. Now drizzle it over the salad. Mix well.
• Refrigerate for 15 minutes and serve.

We all have that moment, after you are done with your dinner and cleaning kitchen, relaxing in front of TV flipping the pages of colorful cookbooks and magazines for blog post inspiration. I had that moment because all the programs in tv were so boring. And then I discovered something, hidden between the pages, there it was shining like a light in the dark sky. I had to try it, right now would be great. So the action begins. I had almost all of the ingredients except for the almond sauce the recipe recommends. When the meatballs looked and sounds that tasty you don’t need sauce (I told myself) and also because I didn’t want to go grocery shopping in my PJ. With few adjustments here and there I had my meatballs ready. And they turned out really good.

The adjustments were:

Original recipe has parsley, as i didn’t have parsley but plenty of thyme growing in pot I switched parsley with thyme.

And to give it more deep flavors I added smoked paprika and cumin. What can I say I can’t do without my spices.

Instead of almond sauce I served it with the tomato garlic sauce. So if you are nut sauce person here is the recipe.

Place 1/2 cup blanched almonds in food processor until finely ground. Then add 1 cup chicken broth, 1/3 cup roasted red pepper, 2 teaspoons garlic, 1/2 teaspoon salt,1/2 teaspoon saffron (optional) and make a smooth paste. Stir in 1/4 cup bread crumbs. Your sauce is ready.

The recipe is minimally adapted from Incredibly Easy Tapas cookbook.

Ingredients:

• 1 lb Ground Pork or Chicken
• 2 Tablespoon of Minced Garlic
• 1 Teaspoon salt
• 3/4 Cup Fresh Bread Crumbs
• 1/4 Cup Chicken Broth
• 1/4 Cup Chopped Onion
• 1 Egg, Lightly Beaten
• 3 Tablespoon of Fresh Minced Thyme
• 1/2 Teaspoon of Smoked Paprika
• 1/2 Teaspoon of Cumin

Methode:

• Preheat oven to 350. Line shallow baking pan with foil, and spray with cooking oil.
• Put the bread crumb in a bowl and sprinkle the chicken stock.
• Now add rest of the ingredients and mix well.
• Form into 1 inch meatballs.
• Bake for 20 minutes or until light brown.
• Serve it with your choice of sauce. Enjoy (goda di) !!!!