Mexican Stuffed Jalapeno

Mexican Stuffed Jalapeno

This Mexican dish is very common and easy to prepare. I learnt this from a chef in a Delhi Mexican food joint. I thought it can be an ideal starter for any party and I was right. It never failed to kick start any gathering. Though it is quite difficult to get Jalapenos in local markets in India, but we have a lot of alternatives, such as, Hyderabadi Mirchi or Hara Achar Ki Mirchi.. You can use any of these to prepare this dish. They even taste as good as Jalapenos. Here I am posting the vegetarian stuffing, you can use the options given below and see them vanish.

Preparation Time : 15 minutes
Cooking Time      :  40 minutes to 50 minutes (depending on the stuffing)
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

•  12 Jalapeno Chilies / Any long green chilies
•  2 big Potatoes, boiled, peeled and roughly mashed
•  1/2 cup American Sweet Corn
•  1/2 cup Green Onions, finely chopped 
•  1 tablespoon Olive oil for cooking the filling
•  5 -6 tablespoons Vegetable oil for pan frying chilies
•  Salt to taste
•  Pepper, freshly ground, to taste
•  1 teaspoon freshly ground, Roasted Cumin powder
•  3 tablespoons finely chopped Coriander leaves

Method :

 1) Wash Chilies well and dry them between two kitchen towels.

 2) Slit the chili lengthwise, only on one side, taking care not to slit open the back or tearing the top off.

 3) Remove the seeds and the membranes from inside and set aside.

 4) Heat Olive oil in a nonstick pan over medium high heat.

 5) When the oil is hot enough, add the chopped green onions, lower the heat and let it soften. This will take a couple of minutes.

 6) Add corns and a pinch of salt. Mix well and saute for a few minutes.

 7) Add mashed potatoes to the onions, mix well and add salt, pepper and cumin powder. Fry for 4 - 5 minutes.

 8) Once the corns seems to be slightly softened, add chopped coriander leaves, mix well and turn out on a flat plate.

 9) Let the mixture cool, till it is ready to handle.

 10) Fill the mixture into the ready chilies.

 11) Heat a skillet on medium heat, add a tablespoon of Vegetable oil.

 12) Once the oil is hot and well coated the pan, add the chilies, and slowly keep on turning on all the sides, till the skin becomes blistered and slightly blackened.

 13) Remove on a paper lined plate and serve hot with salsa of your choice.

Variations :

You  can use a non veg filling by using Minced meat/ pork / beef . In that case, add some chopped garlic and finely chopped onions and fry them before you fry the meat. The meat will take more time to cook than the potato fillings. Hence take your time to prepare a well cooked, and properly seasoned filling.

You can also make a vegan filling by using Soy granules instead of meat.

The fillings can also be made of tofu or any other innovations which you would like to add.

 

Warm Lobster Salad

Warm Lobster Salad

This wonderful salad is from Norway. The freshest of Lobsters from the northern seas, and fresh milk products from Norway goes a long way to make this dish extra special. I heard from a Scandinavian Chef, that he uses imported products from his country in order to prepare this dish. I was scared to try it. But when I prepared the dish, sitting in India, I found it tastes equally good. It actually does not matter, whether the lobster is Norwegian or Indian :) only thing that matters is freshness. Just try it out in your Indian Kitchen, I sure you would fall in love with the salad.

Preparation Time : 40 minutes
Cooking Time      : 50 minutes - 1 hour
Difficulty              : Easy
Serves                  : 4 - 6

Ingredients :

• 60 grams Butter
• 1/4 cup plain Flour
• 3/4 cup boiling Milk or Fish stock (I prefer using fresh Fish stock, it tastes better than milk)
• 2 cups Lobster meat, cooked and chopped
• 1 Egg, lightly beaten
• 1 teaspoon Lemon juice
• Salt to taste
• 1 Lettuce, separated into leaves, (dip it in boiling water till wilted)
• 1 litter Fish Stock

 Sauce:

• 3/4 cup Fish stock
• 1/3 cup Whipping cream
• 1/3 cup Dry White wine
• 2 tablespoon unsalted Butter

Courtsy : Foodnetwork.com

                                 

Method :

 1) Preheat the oven to 200 degree Centigrade.

 2)  Heat a sauce pan over medium high heat. Add butter to the pan, taking care that it does not burn.

 3) Melt the butter in the sauce pan and stir in the flour. Take care to see that you don't add the whole amount at once. Add in portions and keep on mixing.

3) Once the whole flour is mixed, gradually whisk in the milk or stock. Keep on whisking, so that lumps don't form.

 4) Once the whole liquid is incorporated, bring to a boil.

 5) Stir the lobster into the sauce.

 6) Whisk together the egg and lemon juice and add to the lobster mixture.

 7) Season with salt. Take it off the heat.

 8) Place spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely.

 9) Place, seam side down, in a greased ovenproof dish.

10) Pour over stock, cover with foil and heat about 20 minutes.

11) Combine the ingredients for the sauce, i.e. fish stock, cream and wine in a sauce pan.

12) Put the saucepan on medium heat and reduce by half.

13) Cool slightly, then stir in the butter.

14) Serve the lobster rolls hot with the sauce.

Vegetable Spring Rolls

Vegetable Spring Rolls

Spring Rolls are one of the most common snack found all around. This dish is originally from China. These tasty snacks has so many versions in all the South East Asian Countries that it can fill a whole book. I myself had at least 20 different versions in different stalls and restaurants around different countries. This version of Vegetable Spring Rolls is one of such snacks, which can be enjoyed any time. The easy availability of ready made wraps, make it less time consuming and easier to prepare. So just go ahead and make a plate full and enjoy with your children.

Preparation Time : 30 minutes additional 20 minutes to prepare rolls
Cooking Time      : 15 minutes
Frying Time         :  3 - 4 minutes for 1 set of rolls.
Difficulty              : Very Easy
Serves                  :  4 - 6

Ingredients :

2 cups Mung Bean Sprouts

6 dried Black Mushrooms (if you can't find it, simply use button mushrooms)

1/2 Red Bell Pepper

1 medium Carrot

250 grams of canned Bamboo Shoots (this is optional) 

2 1/2 tablespoons Oyster Sauce

1 tablespoon Chicken Broth or Water (you can also use broth powder mixed in water)

2 teaspoons Light Soy Sauce (please don't use Dark Soy, it changes both the taste and appearance) 

1 teaspoon Sugar

Salt to taste

Freshly ground Pepper to taste

18 – 20 Spring Rolls Wrappers (these are available, packed in Super markets or Asian speciality stores)

1 Egg, lightly beaten

2 tablespoons Oil for stir-frying (Use any vegetable oil)

4 to 5 cups Oil for deep-frying, as needed (Use any vegetable oil)

 

Method :

To make the spring rolls filling:

1) About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly.

2) Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. If you are using button mushrooms, simply wash them well, under running water and then drain and slice thinly.

3) Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.

4) In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.

5) Heat 2 tablespoons in a frying pan, swirling so that it coats the pan.

6) When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot.

7) Stir in the sauce ingredients (the oyster sauce, chicken broth or water, soy sauce and sugar).

8) Taste and season with salt and/or freshly ground pepper if desired.

9) Remove from the heat and cool.

To make the spring rolls:

1) Lay a wrapper in front of you so that it forms a diamond shape.

2) Brush the edges of the wrapper with the lightly beaten egg.

3) Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.

4) Lift the bottom corner of the wrapper and tuck it in under the filling.

5) Fold over the left and right sides of the spring roll wrapper.

6) Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.

7) Heat oil for deep-frying to 360 degrees Fahrenheit.

8) When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).

9) Remove and drain on paper towels.

10) Serve with plum sauce, hot mustard, or sweet and sour sauce.

Malva Pudding

Malva Pudding

This sweet dish is from South Africa. This delicious part pudding - part cake, got it's name because it was traditionally served with a sweet dessert wine called Malvasia. But now a days it is mostly served with ice creams. This apricot flavoured pudding is so delicate and tasty that it is difficult to resist for the children as well for adults.

Preparation Time : 30 minutes
Baking Time        : 45 - 50 minutes
Cooking Time      : 12 - 15 minutes (for the Sauce)
Difficulty              : Easy
Serves                  : 6 - 8

Ingredients :

Pudding :

1/2 cup Sugar

1 Egg, beaten

1 cup Flour 

1 teaspoon Baking soda

Salt, pinch

1/2 cup Milk 

2 tablespoons Melted butter

1 tablespoon Vinegar

1 tablespoon Apricot jam (use any brand)

Sauce :

1/2 cup Water

8 tablespoons Butter

1/2 cup Sugar

1 cup Cream

1 teaspoon Vanilla essence

Method :

1) Preheat oven to 350 degree Fahrenheit / 180 degree Celsius

2) In a large mixing bowl, beat together the sugar and egg until the sugar is dissolved and the mixture is light and frothy.

3) Sift together the flour, baking soda and salt into a medium bowl.

4) In another bowl, stir together the milk, melted butter, jam and vinegar until smooth.

5) Beat one third of the flour mixture into the eggs and sugar until smooth.

6) Then beat in half the milk mixture, followed by another one third of the flour, the remaining milk, and then the final third of the flour.

7) Pour the batter into a greased 8-inch cake pan and bake for 45 to 50 minutes, or until a toothpick inserted into the middle comes out clean.

8) Meanwhile, to make the sauce, add the water, butter and sugar to a small saucepan and bring to a boil.

9) Reduce heat to medium-low and simmer for about 5 minutes.

10) Remove from heat and stir in the cream and vanilla.

11) Serve Malva pudding warm, cut into wedges with a little of the cream sauce poured over the top.

Sesame Chicken and Pasta Salad

Sesame Chicken and Pasta Salad

This recipe of of salad is an ideal dish which can be the right sort of starter for a small gathering, or even a mid-day snack. I also thought it would be popular with the kids, seeing the affinity of my sons, for this dish. Just try it out and see for yourself. I saw this dish getting prepared at a Thai road side stall. There they used rice noodles, which I changed to pasta for convenience.

Preparation Time : 20 minutes
Cooking Time      : 10 minutes
Difficulty              :  Very Easy
Serves                  :  6 - 8

Ingredients :

1/4 cup Sesame seeds

250 grams package Bow tie Pasta

1/2 cup Vegetable oil

1/3 cup Light soy sauce

1/3 cup Rice Vinegar

1 teaspoon Sesame oil

3 tablespoons white Sugar

1/2 teaspoon ground Ginger

1/4 teaspoon ground Black Pepper

3 cups shredded, cooked Chicken breast meat

1/3 cup chopped fresh Cilantro/ Coriander leaves 

1/3 cup chopped Green onion

 

Method :

 1) Heat a skillet over medium-high heat.

 

 2) Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

 

3) Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente.

 

4) Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

 

5) In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.

 

6) Pour sesame dressing over pasta, and toss to coat evenly.

 

7) Gently mix in chicken, cilantro, and green onions.

 

8) Give a final toss, check and adjust seasoning, if required.

 

9) Serve Hot or at room temperature, with an extra sprinkling of green onions.

 

Club Sandwich

Club Sandwich

It is speculated that the club sandwich, with its layers of chicken, tomatoes and bacon, was originally made at the Saratoga Club House in Saratoga Springs, New York, the same place that invented potato chips. The original version had only two pieces of bread. Now a days this is probably one of the most commonly ate food around the world. The inside layers changes in almost every country, yet the appeal remains same. I am posting here the version I love most...

Preparation Time :
Assembling Time :
Difficulty              : Very Easy
Serves                  :  4

Ingredients :

12 slices Bread, toasted 

12 tablespoons Mayonnaise (make fresh or use any good bottled version)

400 grams Chicken breast, cooked and thinly sliced

16 slices Tomato

16 Cooked bacon (fried on a nonstick skillet with 1/2 teaspoon of oil or cooking spray)

4 leaves Lettuce

Pepper to taste

 

Method :

1) Toast the breads only when all your ingredients are ready in four different bowls.

2) Spread the mayonnaise on one side of each of the slices of bread.

3) Spread the sliced chicken on one of the slices of bread. Top with another slice of bread. (pre boil the chicken breasts with 1/2 clove of garlic, crushed and a large pinch of salt added to 1 cup of water. Once done, take it out, drain, and slice)

4) Cut the tomatoes in perfect rounds. Lay the tomatoes over the second slice of bread.

5) Top with the bacon slices and the lettuce.

6) Place the last slice of bread on top of that.

7) About 1-inch in from each of the sides of the sandwich, insert a long toothpick. This will help to keep your filling in place.

8) Carefully slice the sandwich on the diagonal into 4 triangles and serve with a side of potato chips.

Italian Sausage Soup

Italian Sausage Soup

This hearty soup is easy to prepare and is equally healthy. It is one of the first few Italian dishes I learnt from an Italian Chef visiting in India. He was right about the fact that the freshest of veggies and the combination of sausages along with a good broth is always a winner in any kitchen. I started giving my children this soup ever since they started to eat non-vegetarian meals. They enjoyed the soup so much that they never complained about the veggies and the spinach they consumed in this process. I am sure your children would love this soup. Add different vegetables like string beans to this soup.

Preparation Time : 15 - 40 minutes (more if you prepare the broth on the same day)
Cooking Time      :  35 minutes
Difficulty              :  Very Easy
Serves                  :  4

Ingredients : 

450 grams Italian sausage or any Spicy sausage,

1 tablespoon of Olive oil

1 clove Garlic, minced

1 ltr of fresh Broth (see Note)

400 grams Italian-style stewed Tomatoes (see Note1)

1 cup Carrots, sliced

400 grams of Northern beans, (undrained, if you use canned. You can also substitute it with any other white beans like Lima, soaked and boiled)  

2 small Zucchini, cubed (You can use Ridged Gourd, if you don't get Zucchini) 

2 cups Spinach - packed, rinsed and torn

1/4 teaspoon ground Black Pepper

Salt to taste

 

 

 

 

Method :

 1) In a stockpot heat the Olive oil over medium heat.

 

 2) Add sausages and garlic.  Fry til the sausages are well browned.

 

 3) Stir in broth, tomatoes and carrots. Mix well.

 

 4) Season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

 

 5) Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

 

 6) Remove from heat, and add spinach.

 

 7) Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

 

 8) Just pour the hot soup in a soup bowl and serve.

 

 

Note :

 

The broth used in Italian Sausage Soup is predominately a beef broth. But you can prepare it with mutton too. It is always better to prepare a big batch and stock it in the freezer. It can be used for cooking other non-vegeterian dishes. This is the most easiest  way to prepare a hearty fresh broth :

 

Ingredients :

• 750 grams neck of mutton, use mutton on bones, it is healthier
• 6 cups water
• 1 large onion, diced
• 1 medium turnip or  100 grams of Raw papaya, peeled and chopped
• 2 Carrots, diced
• 1/4 small white cabbage

Method :

Put the meat in a large pan and cover with the cold water. Bring to the boil and skim the surface. Cover, but not too tightly, and simmer gently for 90 minutes. Shred the cabbage and dice the other vegetables and add these to the stock. Bring back to the boil and simmer for half an hour.  Your broth is ready. Strain and use in your soup.

 

The  mutton from this broth can be used in other soups or you can also remove the mutton and separate the meat from any bones, chop the meat and return to the soup.

 

Note 1 :

If you don't get Canned Italian-style Stewed Tomatoes, don't worry. Just follow this recipe and your Stewed Tomatoes are ready in minutes.

 

Ingredients :

• 6 large Tomatoes - peeled, seeded and chopped
• 1  stick chopped Celery
• 1 small Onion, chopped
• 1/2  Green Bell Pepper/Capsicum, chopped
• 2 teaspoons dried Basil (available bottled in all food stores)
• 1 tablespoon white Sugar

Method :

In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking. Your stewed Tomatoes are ready to go into your soup.