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Wanna bite? Yummy recipes and food pics
We invited readers to share their food pictures and recipes. Here is a fresh batch of responses.
To start out, with three recipes from Prajwala Varamballi Rao. First up is what Rao calls 'Tartizza' -- a cross between tart and pizza.
Rao writes: Lazy to shop, I didn't have the necessary ingredients for anything in particular and voila! I made my own, Tartizza (a mix of tart and pizza) a super duper snack. Especially for veggies, no onion, no garlic...
Ingredients
For Tart
1 cup Maida
1/2 cup melted butter/olive oil
1/2 tsp baking powder
cold water
Salt to taste
For filling
7-8 mushrooms cut into 4/6
1/2 capsicum cut into cubes
1 large tomato chopped
Jalapeno as much as required, minimum 4 slices
(You can also add other fillings like olives, spinach, sweet corn etc)
1 tsp mixed herbs
3/4 cup grated cheese (mozerella n cheddar)
2 tsp oil/butter
Pepper to taste
Salt to taste
Method
For Tart (makes two)
- Mix all the ingredients except water.
- Use the cold water to get the consistency of a chapatti/roti dough.
- Cover in a cling film and refrigerate for 20 minutes.
- Divide the dough into two.
- Roll out the dough.
- Grease the pie mould and then place the rolled out dough on the mould.
- Press to get into shape.
- Prick with fork.
- Bake at 220 C for 15-20 mins.
For the filling
- Take oil in a wok
- Saute mushroom until it is cooked.
- Let it cool.
- Add all other ingredients (ie capsicum, jalapeno, olives etc) you can also add tomato sauce for a tangy taste or mayo too. but it's optional.
Getting them together:
- Once the pie dough cools, add the filling.
- Top with cheese and sprinkle mixed herbs.
- Bake at 220 C for 15 minutes.
- Yummy Tartizzas are ready to eat!
Wanna bite? Yummy recipes and food pics
Next up is this recipe of Shaahi Paneer that serves four
Ingredients
4 medium onion roughly chopped
6 medium tomatoes roughly chopped
1 1/2 tsp ginger garlic paste
1 green chilli chopped
2/3 cup cashews
1/3 cup almond
1/3 cup raisins
2 apricot (optional)
1/2 capsicum diced
2 cups cubed paneer
Garam Masala
1 inch cinnamon
4 cardamom
1 star anese
1 tsp sauf
5 cloves
2 tbsp ghee 1tsp
1/2 tsp turmeric powder
Salt to taste
Method
- Take ghee in a wok/Kadai. add the garam masalas, saute for a minute.
- Add green chillies, Onion and Ginger-Garlic paste. Saute until onion is transparent.
- Add the Cashews, almonds, raisins and apricot. saute until cashews start to brown.
- Add the tomato, salt, turmeric powder. cook until oil separates.
- Get it off from the flames and Let it cool.
- Grind to paste.
- Take a tsp of ghee, add capsicum and saute till soft.
- Add the cubed paneer, saute for a minute.
- Add the masala paste, water for consistency.
- Let it come to boil. Simmer for five minutes.
Wanna bite? Yummy recipes and food pics
The third recipe by Prajwala Rao is that of Tofu Mushroom Rice Noodles that serves six
Ingredients
1 packet Rice Noodles
1 packet tofu
1 pack Button Mushroom (12-15 pieces)
1 capsicum diced
10-12 garlic cloves finely chopped
1 cup vegetable stock
1 tbsp oil
Salt and pepper to taste
1 Lemon
Method
- Cook the rice noodles as per the instructions given in the pack. Keep aside.
- Take oil in a wok. Add garlic, saute for two minutes on low flame. Add the mushroom, salt and saute until mushrooms are cooked.
- Add the tofu, pepper and saute for another two minutes.
- Add the noodles, vegetable stock and mix well.
- Cook on open flame till the stock evaporates. Add the diced capsicum in between.
- Garnish with coriander and lemon juice before serving.
Wanna bite? Yummy recipes and food pics
Manju Nair shares her recipe of Kerala style Spicy Chicken Fry in Coconut Oil
Ingredients:
Chicken legs – 4
Red chilli powder – 1 tbsp
Pepper powder – 1 tbsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Ginger –Garlic paste – 1/2 tbsp
Salt – to taste
Water – enough to make a smooth paste of the spice mix
Coconut oil – 1/2 cup (for shallow frying – I used Parachute brand)
Curry leaves – 1-2 sprigs (about 8-10 leaves)
Method:
- Wash and clean the chicken legs and pat them dry with a paper towel. Make 2-3 slits over the chicken legs with a sharp knife.
- Make a smooth paste with the spice mix and salt.
- Do a gentle taste test of the mix to make sure its seasoned well. (Be careful, it is spicy!)
- Apply the spice marinade over the chicken legs evenly making sure to get the marination in the slits and all. Refrigerate and marinate for 15-20 minutes.
- Heat the coconut oil in a frying pan and fry the curry leaves until crunchy and keep it aside.
- Now fry the chicken legs in the same oil until it is well done and browned slightly on both sides.
- Garnish and serve with the fried curry leaves on top.
Wanna bite? Yummy recipes and food pics
Finally, we have Maahi Gupta's recipe of Rasgullas
Recipe
Prep time: 10 Minutes.
Cook time: 20 Minutes
Total time: 30 Minutes.
Yield: 8 Sponge Rasgulla
Ingredients:
1 litre whole milk
1 large lemon
For sugar syrup
2 Tbsp Milk
1.5 Cup Sugar
3 cups water
Method
- Keep milk in a pan and bring it to a boil. Keep the stove on high flame.
- Once you see the boil, switch off the stove and let the milk cool down to room temperature for 5 minutes.
- Add Lemon juice in Milk and keep stirring. You will see milk breaking up and the formation of small particles.
- You can use Fork to squeeze out Lemon juice easily with no Lemon extractor required.
- Keep adding Lemon juice gradually. Do not add all juice in one go. You can identify spoiled milk with its texture.
- Once milk spoiling is done, take a cotton cloth, a sieve and a bowl. Stack Sieve and cotton cloth on top of bowl.
- Pour spoiled milk in the cotton cloth to separate Chaina (milk solid particles) from milk water.
- Pick all four corners of cotton cloth and squeeze out the extra water.
- Now, pour 1 cup water on the milk particles to remove the Lemon flavor and smell.
- Squeeze out the water again. Cotton cloth plays an important role here as it does not allow the fine milk solids to rinse away.
- You can use the rinsed water to make Indian Kadi instead of throwing it away.
- The milk solids (called Chaina in Hindi) are ready. Take it out in a plate/tray.
- Now, we need to knead the milk solids for about 5 minutes to make it smooth.
- This kneading process helps in smoothing the milk solids thereby making soft and spongy Rasgulla.
- After 5 minutes, the milk solids would have smoothened. Now, roll it with hands to make a round shaped ball.
- Take out small Rasgulla balls out of this big ball. Roll them to make a round shaped ball.
- Small Rasgulla balls are ready. We now need to cook them with Sugar syrup.
- We have made around 8 Rasgulla out of 1 liter milk.
- Start with adding 1.5 cup Sugar and 3 cups water in pressure cooker. Bring it to a boil on high flame.
- Once you see the boil, add 2 Tbsp milk. Remove the white crust that comes up after adding milk.
- Now, we need to add Rasgulla in this Sugar syrup. Roll them with hands once again before adding.
- After adding all Rasgulla, close the cooker lid. Wait for 1 whistle on high flame.
- After a whistle on high flame, turn the stove on medium flame and let it cook for 10 minutes.
- After 10 minutes, switch off the stove and open the cooker lid.
- Rasgullas will be ready and have increased in their size and volume.
- Let them cool down to room temperature. You can even refrigerate them before serving.
- Enjoy this super delicious Rasgulla and do subscribe to inHouseRecipes.com on YouTube.