Tortilla wraps are versatile and make a good alternative to bread. These tortilla mini cups are just like a soft pillow packed with perfect amount of wowww… and makes your life easier if you are ever struggled how to fold a wrap. Today I made a desi version of tortilla cups which are perfect for dinner or party occasions. Do try this recipe and post your feedback.
INGREDIENTS:
FOR PANEER TIKKA CUPS:
3 Mini Tortilla Cups
¼ cup Onion, thinly sliced
¼ cup Cabbage, thinly shredded
MARINATION:
4 tablespoons Hung curd
½ teaspoon Turmeric powder
½ teaspoon Garam masala
½ teaspoon Chat masala
½ tablespoon Ginger garlic paste
½ tablespoon Red chilly powder
½ tablespoon Cumin powder
150 grams Paneer Cubes
Salt to taste
Oil , for shallow frying
BASE CHUTNEY:
4 tablespoons Hung curd
4 tablespoons Coriander leaves, chopped
¼ inch Ginger
2 Green chillies
Salt to taste
FOR POPCORN CHICKEN CUPS:
3 Mini Tortilla Cups
3 tablespoons Thousand Island Salad Dressing
¼ cup Onion, thinly sliced
MARINATION:
150 grams Chicken Breast, cut into small cubes
½ teaspoon Ginger Garlic paste
½ teaspoon Turmeric powder
½ teaspoon Red chilly powder
½ teaspoon Garam masala
½ teaspoon Cumin powder
½ teaspoon Coriander powder
2 to 3 tablespoons Corn flour
1 Egg white
Salt, to taste
FOR FRYING:
½ cup Bread crumbs
Oil for deep frying
INSTRUCTIONS:
FOR PANEER TIKKA CUPS:
Mix all the ingredients given under “MARINATION”, with paneer and marinade it for half an hour.
Add oil to pan, and add marinated paneer. Mix and cook for 15 min or until the raw smell of masalas goes off. Once done, set aside
To a blender, add all the ingredients given under, “BASE CHUTNEY” and blend it to smooth paste. Set aside.
ARRANGEMENT:
Take a mini tortilla cup and add a tablespoon of base chutney and spread it to all sides evenly, using a spoon.
Then top it with few sliced onions and then shredded cabbage on the top.
Then add few prepared paneer cubes and then on the top, few teaspoons of base chutney. Do the same with remaining tortilla cups.
Paneer tikka tortilla cups are ready to be served.
FOR POPCORN CHICKEN CUPS:
Mix all the ingredients given under “MARINATION”, to the chicken cubes. Marinate it for 20 min and then coat it with bread crumbs.
Deep fry in medium hot oil, until the chicken turns golden brown. Drain and set aside.
ARRANGEMENT:
Take a mini tortilla cup and add a tablespoon of thousand island salad dressing. Spread it evenly to all sides using a spoon.
Then add few sliced onions and then top it with prepared popcorn chicken.
Then add few sliced onions again and add few teaspoons of salad dressing again. Do the same with remaining tortilla cups.
Popcorn chicken tortilla cups are ready to be served.
Bottle gourd is a cooling veggie and it is best to have it during summer, by making variety of dishes from savory to sweet. This method of making kheer is similar to any other kheer recipe. You can use almond or soy milk for vegan option. Also using coconut milk, tastes excellent. But you should be extra careful, because coconut milk may curdle in high heat.
Serve this kheer hot or cold as a dessert when you have guests at home or during festivals and special occasions. Do try this recipe and post your feedback.
INGREDIENTS:
1 cup grated Bottle Gourd
2½ cups Full Fat Milk
5 tablespoons Milk powder
5 tablespoons Sugar
2 tablespoons Ghee
15 cashews, chopped
15 Pistachios, chopped
15 Almonds, chopped
2 Cardamom, pounded
1 tablespoon Dried Rose Petals
INSTRUCTIONS:
Heat ghee in a pan and roast cashews till they are golden brown. Take out the cashews and set aside.
To the remaining ghee, add grated bottle gourd and saute in medium flame for 4 to 5 min.
Then add milk and stir on low to medium flame.
Stir at regular intervals so that the milk doesn’t scorch at the bottom of the pan.
Add milk powder and stir. Scrap the milk solids from the sides and add them to the simmering milk.
When the milk has reduced, add sugar, cardamom and mix well. Switch off the flame and add chopped nuts, mix.
Transfer to serving bowl, garnish with dried rose petals and chopped nuts.
Serve chilled !!
Vegetable biryani in a pressure cooker is a easy one pot meal with handy biryani masala. It yields a perfect, light, fluffy and non sticky rice loaded with colourful veggies and mild spices. It is a good recipe for beginners and you don’t need coconut or yoghurt for this recipe, but you can go with coconut milk instead of water. But i have avoided it , to keep it light. Do try this and post your feedback..
INGREDIENTS:
2½ cups Basmati Rice
½ cup Carrot, chopped
½ cup French beans, chopped
½ cup Potato, chopped
½ cup Green Peas
2 Onions, sliced
1 Tomato, chopped
4 tablespoons Biryani masala
3 Green chilly, slit
1 tablespoon Ginger Garlic paste
A handful of Mint and Coriander leaves
3 tablespoons Oil + 2 tablespoons Ghee
1 Bay leaf, 2 Cardamon, 1 Cinnamon stick, 3 clove, 1 Star anise, 1 teaspoon Cumin seeds
Juice from ¼ Lemon
4 cups Water
Salt required
INSTRUCTIONS:
In a pressure cooker, add oil and ghee. When it is heated, add bay leaf, cinnamon, cardamom, clove, star anise and cumin seeds. Now add sliced onion and green chilly. Saute in medium flame till it turns golden brown.
Add ginger garlic paste and saute till the raw smell goes off.
Add mint and coriander leaves, cook for few minutes. Add tomato and cook till it mashes well. Add chopped veggies and salt. Cook for few minutes in low flame.
Add biryani masala and saute for a min. Pour 4 cups of water and allow it to come to single boil.
Add basmati rice and mix well. Do not immediately close the pan. When it comes to single boil, close the cooker and put the whistle.
Keep the flame very low and cook for 10 min. Don’t let the pressure to release. After 10 min, switch off the flame and remain the cooker closed for 15 min.
Open the cooker and gently fluff the rice using a spatula. Don’t break the rice.
Add lemon juice and mix gently. Serve hot with Raita.
These eggless, vanilla and cocoa flavoured checkerboard cookies are light, buttery and perfect for tea time or special occasions. Though they look complicated, these tender cookies are absolutely easy to make than they look and the checkerboard pattern creates a dazzling effect.
INGREDIENTS:
100 g Powdered Sugar
150 g Unsalted Butter
250 g All purpose flour
1 tablespoon Cocoa powder
1 teaspoon Vanilla Extract
A pinch of Salt
INSTRUCTIONS:
In a large bowl, using an electric beater, beat the butter first and then add powdered sugar and beat until light and fluffy.
Add vanilla extract and give a good mix. Then add the flour and salt, mix to combine well using hands or spatula.
Divide the dough in half. Add cocoa powder to one half and knead until it is combined well.
Individually form them into an inch and a half square rectangular stick and wrap the prepared dough in a plastic wrap. Keep it in freezer for 10 min to set.
MOLDING:
Slice each dough lengthwise into 3 pieces. Swap the middle dough. Then slice each set lengthwise into 3 pieces and swap the middle dough again. (slightly defrost if they are too hard)
Wrap in plastic wrapper again and keep it in freezer for 10 min.
Pre heat the oven to 375 F or 200 C.
Slice the dough into 5mm or 0.2 inch thick. Arrange them on a cooking paper and bake for 15 min.
Cool the cookies and serve with hot tea or coffee.
Modak is an Indian sweet which has shredded coconut and jaggery mix inside while the outer soft shell is made with rice flour. As pandan leaves are staple in south east asian countries, I tried to make a fusion modak with pandan extract. To my surprise, it came deliciously aromatic.. Try this recipe and post your comment here.
INGREDIENTS:
FOR OUTER SHELL:
1 Cup pandan extract (from 4 matured leaves)
1 Cup rice flour
A pinch of salt
1 tablespoon ghee
FOR FILLING:
¾ Cup shredded coconut
1 Cardamom (pounded)
4 tablespoons brown sugar
1 tablespoons roasted black sesame seeds
A pinch of salt
Banana leaf for steaming (optional)
INSTRUCTIONS:
Cut the pandan leaves into 1 inch pieces and add to blender. Add a little warm water and pulse for a min. Filter the juice and repeat the procedure till you get a cup of pandan juice.. Set aside
Mix coconut, brown sugar and salt. Heat a pan and add the mixture and start heating in the low flame. Saute till both sugar and coconut blend well. Switch off the flame and add cardamom, roasted sesame seeds. Mix and let this mixture cool of completely.
Bring a cup of pandan juice to roll boil along with salt and a tablespoon of ghee. Reduce the flame and add rice flour little by little and continue mixing simultaneously until the flour is cooked and you able to roll it.
Once done, switch off the flame and and knead a little and make 8 to 10 equal sized balls.
Take a ball and make a dent in the center. Dip the fingers in water. In circular motion, begin to spread the dough to make a thin disc using thumb and forefingers on both the hands.
Place the coconut mixture in the center. Bring together the edges to the center and join them carefully. Repeat the same with all the remaining balls.
Place all the modak in a steaming basket layered with oil greased banana leaf and steam it for 10 min.
Rest the modak for 10 min and serve
Thai yellow chicken curry is loaded with veggies and coconut flavour. It is a wonderful, healthy recipe which can be prepared in few minutes with ready yellow curry paste.
INGREDIENTS:
300 gms chicken
½ cup sliced onion
½ cup chopped potatoes
½ cup sliced carrots
3 tbsp Thai yellow curry paste
2 cups coconut milk
3 bird’s eye chilly
1 Kaffir lime leaf
1 tbsp lemongrass slices
1 tbsp brown sugar
Chopped coriander leaves
Salt required
Oil required
INSTRUCTIONS:
Heat oil, add green chilly, lime leaf, lemongrass slices and onion. Saute well.. When the onions turns translucent ,add carrots and potatoes. Mix well and cook for a min.
Then add in thai yellow curry paste and cook till the raw smell goes off and it coats well with all the veggies
Now add cleaned chicken and cook for few minutes on medium flame. When it begins to release water, add coconut milk, salt and brown sugar. Mix well and cook in medium flame for 20 min or till the chicken is cooked well.
Add chopped coriander leaves , switch off the flame and serve hot.
NOTES:
You can also add prawns or veggies instead of chicken.
Thai Yellow Curry Paste is so versatile , which makes meat, seafood, vegetable, noodle or even soup recipes so delicious. It is easy to make and quick as well and it makes every recipe tastes just like your favorite Thai restaurants!!
INGREDIENTS:
3 tbsp Lemongrass stem slices
7 to 8 shallots
3 Kaffir lime leaves, chopped
3 tbsp fresh Thai turmeric slices
7 to 8 garlic cloves
2 tbsp roasted Coriander seeds
5 Bird’s eye red chilly
5 Dried red chilly
1 tbsp Cumin seeds
1 inch Ginger piece
2 tbsp Prawn paste
2 tbsp Olive oil
Salt
INSTRUCTIONS:
In a food processor, add all the ingredients given above and grind it to a smooth paste.
Store in an air tight container in the refrigerator for a week or freeze in cubes and store in a plastic bag for upto 2 months.
Srilankan style brinjal sambal is nothing but hot and caramalised brinjal gravy which is an excellent combination for rice and roti varieties. I had this lovely recipe once in my Srilankan friend home, when I went for Christmas lunch. She served this with yellow rice, which was an heavenly combination. Since then I was longing to try this in my home. I got some details from her regarding the procedure and tried this and it came out perfectly.. Try this delicious recipe and give your feedback.
INGREDIENTS:
2 cup Brinjal , 1 inch length wise chopped
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 onion , chopped
1 tablespoon ginger garlic paste
2 green chillies
1 sprig curry leaves
¼ teaspoon red chilly powder
¼ teaspoon cumin powder
¼ teaspoon coriander powder
¼ teaspoon turmeric powder
¼ cup thick Tamarind paste
¼ cup thick coconut paste
1 tablespoon Maasi powder (Maldivian dry fish )
½ tablespoon sugar
Salt to taste
Oil for frying
INSTRUCTIONS:
Cut brinjal into 3inch lengthwise with thin width. Give them an ice bath then to prevent it from turning brown. Drain water and tap brinjal with towel and Deep fry until golden brown.Remove and place on paper towel to drain excess oil. Keep aside.
In another pan,heat little oil,add mustard and cumin seeds and let it fry. Then add onion,ginger,garlic paste, green chilli,curry leave and saute until turn golden colour. In go the red chilly powder,turmeric powder,cumin and coriander powder.
When the raw smell goes off add tamarind paste and cook for a min. Then add in fried eggplant pieces, salt and sugar.
When they are cooked and begins to oozes out oil, add coconut milk, cover and cook for 5 min in low flame. Stir occacionally to prevent from burning. Lastly add maasi powder, give a good mix and turn off the flame.
Serve hot with rice.
NOTES:
You can avoid maasi powder, for vegetarian option.
Prawn biryani is a most versatile which is cooked with the combination of variety of spices, rice and marinated prawn. To reduce the hotness here i have added coconut milk, which also gives a royal flavour to the biryani. Do try this recipe and post your comments..
TO MARINATE PRAWNS:
200 gms Prawns, Cleaned and de-veined
¼ teaspoon turmeric powder
1 teaspoon red chilly powder
Salt to taste
FOR BIRYANI:
2 tablespoons ghee
2 tablespoons oil
2 cinnamon sticks
1 bay leaf
2 cloves
2 cardamom
2 onion, thinly sliced
1 tablespoon ginger garlic paste
1 tomato, chopped
A handful of Mint
3 to 4 tablespoons biryani masala
1 tablespoon curd
1 cup coconut milk
½ teaspoon garam masala
TO COOK RICE:
1½ cup basmati rice
1 bay leaf
1 cinnamon stick
½ teaspoon cumin seeds
1 tablespoon oil
Water required
INSTRUCTIONS:
In a bowl, take cleaned prawns, turmeric powder, red chilly powder and salt. Mix well and allow this to marinate for atleast half an hour
Soak rice in water for 30 min. Boil 4 to 5 cups of water along with bay leaf, cinnamon sticks and cumin seeds. When it comes to roll boil, put soaked rice and allow it to cook till it is ¾th done. Before draining, add a tablespoon of oil and mix well. This will prevent rice from sticking to each other. Now drain and discard the water. Rice should be firm, but not mushy.
Heat ghee and oil in a pan. Saute bay leaf, cinnamon sticks, cloves, star anise and cumin seeds. Add sliced onions and fry it until golden brown.
Now add ginger garlic paste and fry it until the raw smell goes off. Now add chopped tomatoes and mint leaves and saute well. When the tomatoes turns mushy, add biryani masala and cook in medium flame.
When the oil begins to oozes out, add marinated prawn and fry until the raw smell leaves. Add curd, mix well, close and cook for 3 min. Now pour coconut milk and cook till the gravy thickens.
Layer the pre cooked rice over the gravy. Dont press the rice or over crowd in single place. Just spread gently. Over the rice, spread garam masala. Cover the pan with aluminium foil and close it with lid. Now place the pan on tava and slow cook it for 20 min over low flame.
Once done, allow it to rest for 10 min after dum. Mix gently and Serve hot with Raita and enjoy.
Purple yam is nothing but purple coloured sweet potato which is native to southeast asia. It got the purple colour due to the presence of anthocyanin pigments. We can make variety if dishes like cake, ice dream, cookies and pudding with purple yam. Or simply you can bake and eat.
When i first found this yam in a local market in Brunei, i was quiet surprised by seeing the colour. I thought it may be some weird veggie.. But i googled, i found this yam is locally grown in Tamilnadu also. It is called Rasavalli kizhangu in Tamil and Kachil in Malayalam. Through my friend, i came to know that it is cultivated and widely used in some interior parts of Salem district, Tamilnadu. Lets see how to prepare kheer with sago and yam paste.. try and comment ur ideas and suggestions.
INGREDIENTS:
1 cup Purple Yam, Mashed
½ cup Sago (Javvarisi)
5 cup Low fat milk
¾ cup Condensed milk
1 tablespoon Ghee
2 Cardamom
10 to 15 Cashews , chopped
INSTRUCTIONS:
Take sago in a bowl. Wash well and soak it in water for half an hour.
Wash and remove the skin from the purple yam. Cut into small cubes. Pressure cook for 2 whistles and mash it using a fork. Set aside.
In a pan, add ghee and fry the cashews till they are golden brown. Keep the fried nuts aside. To the same pan, add milk and allow it to boil.
Once it starts to boil, reduce the flame and add soaked sago. Mix well, otherwise sago will settle in the bottom. Once the sago is cooked, it begins to float on the top. Now add condensed milk and mix well. Cook for few min.
Add the purple yam paste and mix well till the paste is completely dissolved in the kheer. Now add fried nuts and cardamom.
Mix well and serve.
NOTES:
I have used two small purple yams. It will give me a cup of yam paste. You can also use readily available purple yam paste, from super markets.
Payasam may turn thick, after some hours of cooking. Add more milk if u want kheer in runny consistency.
You can also use sugar instead of condensed milk.