Quiche

Baking would be so much of fun I had no idea before! It is something very new to me. But I am taking baby steps and learning oven based dishes slowly. Quiche is very quick and filling dish. I made it for the first time and I just could not stop to share my experience with you all! I would like you all to try it at least once.

Quiche

Quiche

Sharing the recipe below!

Ingredients:

  • Bread slices 2
  • Onion chopped 1 tables spoon
  • Tomato chopped 1 table spoon
  • Yellow and red peppers chopped 2 table spoon.
  • Grated cheese 2 table spoon
  • Eggs 2
  • Salt to taste
  • Black pepper 1 tea spoon
  • Milk 2 table spoon

Method:

First make egg batter by whisking eggs  add milk.

Chop onions and tomatoes .

In the egg batter add salt and pepper.

In a baking tray, apply butter or oil and place the bread slices.

On top of the bread slices, spread chopped onions, tomatoes and bell peppers.

Sprinkle salt and pepper.

Pour the egg batter on it and sprinkle grated cheese.

Preheat the oven for 5 minuets. Bake quiche for 15 minutes in preheated oven on 170 degrees Celsius temperature.

After 15 minutes take the quiche out of the oven and serve hot.

Please let me know in the comment box if you know any other version of quiche.

Warning: Oven settings may differ based on the brand of your oven. Please read the instructions given in the user manual of your oven.

Gajar halwa – carrot based pudding

I am sure there will be hardly any north Indian household where Gajar ka Halwa is not relished. The real magic begins when the richness of condense milk and dry fruits gets assimilated evenly with sweet Indian red carrots. I made Gajar ka halwa yesterday for my very good friend because it was her last working day at work and from her expressions I could see that she enjoyed every bite of it.

gajar halwa

Ingredients:

  • Grated Indian red carrots 2 cups
  • Milk 1 cup
  • Sugar 4 table spoon
  • Ghee or clarified butter 1 table spoon
  • Cardamom powder 1 tea spoon
  • A handful of cashew and raisins

Method:

First wash the carrots and peel their skin.

Grate the carrots and keep aside.

In a pan or wok, heat ghee.

Add the grated carrots.

Saute the carrots in the wok till they leave the moisture.

Now add one cup of milk and sugar.

Reduce the mixture till it is dry and your halwa is ready.

Garnish the halwa with cardamom powder, cashew and raisins.

Tip: You can use the food processor to grate the carrots to save your time. 
Gajar halwa best tastes when it is served with one scoop of vanila icecream.

 

 

Strawberry jam

Strawberries!!! yes that is how I scream when I see fresh and luscious Strawberries in any fruit shop. Winter is the season of these juicy beauties so I thought of making Strawberry jam. It is a very simple recipe and the result is always good! See the recipe below. Hey but before that, do you know that Strawberries contain antioxidants, minerals and lot vitamins which contributes to the overall health benefits of this amazing fruit. And by the way, I have not used any preservative in this jam recipe.

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Ingredients:

  • Strawberries 500 gms
  • Sugar 1 cup
  • Lemon juice 1 table spoon
  • Sterilized jar 1 (To keep the jam)

Method:

First clean the strawberries and chop into medium pieces.

Now heat the pan and add the chopped strawberries along with sugar.

You will see Strawberries start leaving the water and also the sugar will start to melt.

Keep stirring with a wooden spatula till you see the strawberry pulp is thick and sticking to the spatula.

In the end, add one spoon of lemon juice and stir well.

Now you can fill the jam in a sterilized jar and keep it for at least 2 weeks.

The shelf life of this jam is less because there are no preservatives added.

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Corn canapes

Hello everyone!

Wishing you all a very happy new year! how are you my friends? I know it is been really a long time since I posted my recipes here. My apologies for keeping you waited. I was feeling lazy for past few days and that kind of delayed me to post.

But here I am again with a quick and interesting starter recipe, Corn Canapes.

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Ingredients:

  • American sweet corn 1 cup
  • Tomato 1
  • Black pepper powder 1 tea spoon
  • Onion 1
  • Capsicum 1
  • Coriander leaves for garnishing
  • Canapes 1 packet
  • Salt to taste
  • Chat masala 1 tea spoon (Available in all Asian markets)
  • Lemon juice 1 table spoon
  • Cumin powder 1/2 tea spoon

Method:

First boil the sweet corn and keep it aside.

Chop onion, tomato, capsicum and coriander finely.

In a bowl, mix sweet corn, onion, tomato, capsicum, and coriander leaves.

Add salt, chat masala, cumin powder, black pepper, lemon juice into the mixture and mix well.

While serving, put one spoon of this salad mixture into the canapes to add that extra bit of crunchiness and serve.

PS. Sorry for the bad quality picture, due to short time, I took the picture using mobile camera.

Tip : You can replace the capsicum with cucumber. It tastes equally good!

 

Thank you!

It’s been a year now since I started posting my recipes on Sudeep’s Kitchen Magic blog. I am really humbled and honored to see the kind of support you people have given me so far. Due to work commitments, I am not so consistent in posting my recipes here. I will try to be more active and would share more interesting posts in near future!

I would like to hear from you about which recipe you liked the most on this blog. Is it Egg Shakshuka? or Carrot Burfi or Korean Kimchi Salad? or something else.

Do let me know! Drop your comments and feedback in the comments box below.

Stay tuned for more recipes 🙂

 

 

 

Kolkata’s kathi rolls

I have never been to Kolkata. I heard it is called the “City of Joy”.  But what brings the joy to a true foodie like me? Of course the food! Kolkata is also known for its mouthwatering street food and lip smacking sweets. In today’s post I am going to tell you all about the famous kathi rolls which you get in Kolkata’s every nook and corner. It is available both in veg and non veg variety. I am using egg and vegetables but if you are non vegetarian then use chicken or any meat of your choice.

So let’s begin!

kolkata kathi roll

Ingredients:

  • Eggs 2 nos
  • Malabar Kerala Parotta 1 packet
  • Onion thinly sliced 1
  • Green chili 2 (optional)
  • Cucumber 1
  • Chat masala 1 tea spoon
  • Salt to taste
  • Vinegar 1 table spoon
  • Oil 2 table spoon
  • Ching’s Schezwan chutney 2 table spoon

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Method:

For rolls, I have used ready-made kerala parottas. If you want you can make fresh parathas and use them.

Slice the onion and dip the sliced onion in the vinegar.

Chop the cucumber and green chilies, and keep these vegetables aside.

In a bowl, make the batter of two eggs.

In a flat pan, put oil and fry the parotta from one side till it is nice and golden.

Before you flip the side, spread the egg batter on top of the parotta and now flip.

Fry the flipped side as well till it becomes golden. Similarly prepare other parottas based on your requirement.

Now to make the rolls, on the egg side of the parotta, sprinkle the chat masala.

Spread the vinegar dipped onions, cucumber, and green chilies.

Put the chings schezwan chutney on top and make the roll.

Kathi roll is ready!

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Tip: Similarly you can make chicken rolls. You can use the leftover chicken curry or chicken tikkas.

 

 

 

Lebanese courgette

A hot steamy curry and some flat bread is a perfect menu for any weekend lunch. I personally prefer making curries which are not very spicy but at the same time full of flavors. I was in a famous book store of the city recently and was checking few cook books to learn new recipes. I came across Lebanese courgette in one of the books. Tried replicating the same in my kitchen. Sharing the recipe below.

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Ingredients:

  • Zucchini 1
  • Tomatoes 2
  • onion 1
  • garlic 2 cloves
  • Turmeric powder 1/2 tea spoon
  • Red chili powder 1/2 tea spoon
  • Oil 2 table spoon
  • Salt to taste
  • Sugar 1 tea spoon
  • Mint leaves for flavor
  • Water 1/2 cup

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Method:

In a wok or pan, heat oil.

Stir in chopped onions and let them become translucent and then add chopped garlic.

Add chopped zucchini. ( I have cut zucchini in long batons but you can cut in whatever shape you want).

Add turmeric, red chili powder, sugar, and salt to taste. Stir everything well.

Stir in the tomato puree and add 1/2 cup of water for the consistency.

Cover the pan and let the curry cook for 10 minutes.

After 10 minutes, remove the lid of the pan, and sprinkle fresh mint leaves for flavor.

Serve the curry hot with Indian flat bread, steamed rice or garlic bread.

 

 

Guacamole

The very first thing that catches your attention in Mexican food is Guacamole. Be it nacho chips or burrito Guacamole is used primarily to uplift the overall taste and experience of these dishes. I had never tried making it before at home. This Sunday morning I made up my mind and prepared the Guacamole which came out really neat!

Let’s begin with the recipe.

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Ingredients:

  • Avocado 1 (pitted)
  • Onion finely chopped 1 table spoon
  • Tomato finely chopped 1 table spoon
  • Lime juice 1 table spoon
  • Salt to taste
  • Black pepper 1 tea spoon
  • Cilantro or coriander for garnishing

Method:

First, peel the avocado and take out the pulp in a bowl.

Now add all the ingredients in the bowl one by one.

Mix all the ingredients together and make smooth dip.

At the end, garnish the Guacamole with some coriander leaves.

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Hara bhara kabab burger

Do you like burgers? I know many of you consider it as junk food 😦 but don’t worry my version of burger is going to be completely healthy. I am using Hara Bhara Kabab or the patties made of green peas. Also, instead of deep frying the kabab, if you shallow fry, you are going one more step ahead to achieve the health quotient. Sounds interesting? OK then let’s see how to make the healthy burger.

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Ingredients:

  • Bun 1
  • Cucumber 2 slices
  • Tomato 2 slices
  • Lettuce leaves 2
  • Harabhara Kabab 2 ( frozen )
  • Oil 1 tables spoon
  • Tomato sauce 1 table spoon
  • Mayonnaise 1 table spoon
  • Mustard sauce 1 tea spoon
  • Salt to taste
  • Black pepper 1/2 tea spoon
  • Cheese slice 1

Method:

First, cut the bun into half and keep it aside.

Open the packet of frozen hara bhara kabab, keep it outside for some time in room temperature. It will help to moisten the kabab.

Take the pan and heat the oil in it.

After some time, take the kabab in your hand and press it little by your palm and shallow fry.

Once the kababs are fried from both the sides, take it out of the pan and keep on the kitchen towel.

Now, take the bottom side of bun and place the lettuce leaves on it. After that keep the fried kabab on top of it.

Arrange the tomato and cucumber slices on the kabab, and put tomato sauce, mustard sauce, and mayonnaise.

Put a slice of processed cheese and on top of that keep the top side of the bun.

The burger is ready to serve.

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Onion and mushroom pulav

Pualv or flavored rice is a very popular dish in India. There are many variations to it. In north India the pualv is made using a lot of whole spices and dry fruits whereas in south India it is made using vegetables. I love making pulav using vegetables and whole spices. When I don’t have any specific menu for dinner or lunch, Onion and Mushroom pulav is the only dish I make to satisfy my hunger!

Sharing the recipe below:

Ingredients:

  • Rice 1 cup
  • Water 2 cups
  • Onion 1
  • Button Mushrooms 5-6
  • Ginger garlic paste 1 table spoon
  • Turmeric 1 tea spoon
  • Red chili powder 1 tea spoon
  • Coriander powder 1 tea spoon
  • Garam masala 1 table spoon
  • Salt to taste
  • Coriander leave
  • clove 4
  • Cardamom 2
  • Bay leaf 1
  • Star anise 1
  • Oil 2 table spoons

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Method:

Wash the rice under running water, drain and keep it aside.

Chop mushrooms into square pieces and slice the onion.

In a pressure cooker, heat the oil.

After the oil is hot, add cloves, cardamoms, star anise, and bay leaf.

Add sliced onion and stir fry till it becomes translucent.

Add ginger garlic paste and saute.

Now add turmeric, red chili, garam masala, and coriander powder.

Once the spices are fried, add mushrooms and saute.

Add rice and let the rice absorb all the spices well.

Add two cups of water into the rice and add salt to taste.

Cover the pressure cooker with lid and cook the rice till 4 whistle.

Switch off the gas and let the cooker cool down a bit.

After the 10 mins, open the lid of cooker, mix the rice gently with spatula.

Before serving, garnish the rice with fresh coriander leaves.

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Tip : You can remove the whole spices before serving.