The Gourmet Table, Down Under

A Blissful Weekend with the God of of all Gods.

2010-09-14T20:32:00.000-07:00

A vivid glance of the most anticipated and cherished Indian festival, Ganesh Chaturthi -the celebration of the birth of the elephant-headed god of wisdom, prosperity and god of all gods. This is one festival which my family enthusiastically look forward to every year and take pleasure in every solitary moment.

I am a firm believer in Gannu and try my best to offer him the best and find immense pleasure in all the ritual, food preparation and spending the day with friends.

Below is a photographic glimpse of a blissful weekend spend singing Ganesha artis, eating Modak and Laddoo and a magical emotion of being home away from home.

'Gannu Bappa Moraya'

Bidding adieu to winter with a warm English Onion Soup and Asparagus Mushroom Risotto.

2010-09-06T22:01:00.000-07:00

Warm soups and hot suppers from my kitchen are slowly but surely on its last legs. We have visibly entered early spring with the appearance of pears, oranges, berries, avocados, lettuces, mushrooms and a variety of green vegetables.

While planning the weekly menu, I highlighted the menu board in bold letters revealing that the season of veggie soups are officially over in my kitchen to the amusement of the fussy duo in my life- their happiness seemed no boundaries at my affirmation. The Jr and the Sr are diehard curry fans and a simple soup doesn’t appeal them and so all the fuss...hmm.

Nevertheless for a change this English Onion Soup, is a favourite amid us and we find it extremely irresistible. While a big bowl of the soup is a meal on its own, I decided to portion it and serve as an entree reserving some appetite for an Asparagus and Mushroom Risotto and happily bidding adieu to the obnoxious cold winter.

Both the recipe is of Jamie Oliver and bet is the simplest and the most flavoursome. I used vegetable stock for both, but you can use any other stock as per your prefrence.

The actual onion soup calls for topping the soup with a baguette toast garnished with Gruyere cheese. Since I am not a fan of the strong flavored Gruyere cheese I simply use cheddar and the outcome is equally pleasing. I also like to serve my cheesy toasts in the side and not in the soup only for the reason that dunking gives me utmost satisfaction.

You can find the English Onion Soup recipe here
and
Asparagus and Mushroom Risotto recipe here
This is a basic risotto recipe, but I added the asparagus and the mushrooms to make it more interesting.

Bon Appetite.

Celebrating Krishna Janamashtami with a Creamy Rice Pudding/Kheer

2010-09-02T21:45:00.000-07:00

If you desire all the good things in life then look no further, the festive season is bursting into life with various celebrations one after another. We were barely over Raksha-bandhan, trying hard to cease all the goodies and sweet, yet another blissful festivity followed. Janamashtami is celebrating the birth of the Hindu deity Krishna, the most charismatic and flamboyant legendary persona of its time. He is not only worshipped by various faith and ethnicity but is also the most pampered and loved Hindu idol.....at least in my household.

This bond started when my Jr was barely a year old and often cribbed of being the only child without any sibling, not that he did not enjoy all the attention and the perks of being persistently pampered by mum and dad. Every now and then he used to insist me to sit in front of the mandir(temple) and ask God for a baby....yeah that was my explanation how babies were born. During one of those frantic bouts of questioning I told him Krishna is your baby bro and you should treat him like one.....sigh...just wanted to get rid of the situation. Many days passed and I nearly stop thinking about it and thought he might also be over and done, but to my surprise during Janamashtami 2002, he made a small cute little birthday card and kept in the mandir with a small piece of chocolate bit into half....why half??? He explained that since it is Kanha’s budday today I gave him a card and a chocki, and in return he asked me to take a bite....aww can there be anything more innocent than this....smiling.

This bond between him and his younger bro is still going strong and he finds utmost gratification within whilst interacting with the deity during tricky times such as his project should be the best in the grade, should get good marks in his NAPLAN tests, should always win his chess matches and be the best NDP. All this makes me smile and believe that he still is an innocent child, blossoming every day beautifully.

On this festive day as usual I prepared a creamy Rice Pudding nee Kheer. This is the simplest way of making Rice Kheer and even a novice can cook it without any difficulty. I like my Kheer to be thick and creamy but if you like a runny Kheer then increase the amount of milk as required.

Ingredients:
Basmati Rice 1 cup
Milk 2 ½ cups
Sugar 1/2 cup
Saffron threads a big pinch, soaked in warm 1 tablespoon of milk
Cashew nut/Kaju, Almond/Badam, Pistachio/Pista a handful each
Cardomam/Elaichi powder ½ teaspoon

Method:

1. Soak the rice in water for 10-15 minutes.

2. Take a saucepan, add the drained rice with milk and set on low flame to cook for 15-20 minutes. Keep stirring and avoid the rice from sticking to the bottom of the pan.

3. When the rice is just cooked, add all the other ingredients and cook for another 5-6 minutes.

4. Add more ½ cup milk if you like a runny Kheer or just follow the recipe for a thicker version.

5. Serve warm or cold, garnished with the nuts.

PS- For a more fancier kheer, drizzle rose syrup or serve with a dollop of berry jam.

Potato, Rosemary , Parsley and Garlic Chive Flaky Tart.

2010-08-25T20:36:00.000-07:00

The very volatile Melbourne weather is all of a sudden turning exceptionally beautiful. The cherry blossoms are in their full glory all along the pathway at every nook and corner. Even my tiny winy garden patch is cheerful and green. Plus for the first time my garlic shoot has produced a stunning purple bud, never seen that before, I can only hope it is normal.

Consequently the days are also getting longer and the urge to snack on is getting stronger. I usually look for quickies to snack along as I prepare the dinner; it not only makes an appetite for the meal but also kills the evening hunger.

I had a sheet of frozen puff pastry and a bag full of kipfler potatoes picked from a local farmers market. I couldn’t decide how to fix these two until last evening when I baked a speedy potato and herb puff pastry tart, which is not only fuss-free but flaky and light too. This versatile tart can also be made with your favourite herb, vegetables, cheese, eggs or my way with just the potatoes.

Ingredients:

Puff pastry 1 (frozen)

Kipfler potatoes 3-4 (parboiled)

Rosemary, Garlic chive and Parsley a handful (chopped)

Sea salt as per taste

Extra Virgin olive oil to drizzle

Method:

Set the oven to 200 deg C.
Take the puff pastry and leave it outside for few minutes until it is pliable.
Once the puff pastry is manageable, very lightly score the four corners and dock the pastry in middle. This will allow the pastry to rise on the corners and remain flat in the middle.
Parboil the potatoes and cut into medium rounds.
Arrange the potatoes as desired, sprinkle some sea salt and the chopped herbs.
Drizzle the olive oil and bake for 20-25 mins, or until done.
Cut into squares and serve warm straightaway or garnish with fresh rocket.

Visitors, fellow bloggers and friends do not forget there is a System Optimizer software giveaway from Digues Inc. until 30th August. Please email me if you interested for a free software download at indulgence9@yahoo.com

Software Review - Digues Inc. and a Quick Giveaway.

2010-08-24T19:56:00.000-07:00

Have you ever come across not able to solving certain PC problem whilst writing a post or just browsing?

I always hit upon in a bizarre alien situation, every time I choose to do something innovative on my laptop leaving me clueless on what I ought to do next. This is what exactly I went thru while re-decorating my newest page....gosh it was nightmarish because my understanding of computers is very diminutive. Nonetheless the outcome is exceptionally gratifying and I am glad about it.

Recently I was contacted by Alise Johnson, PR Manager, Digeus Inc. to do a promotional write-up for their utilities software called the SYSTEM OPTIMIZER.

This software providers based in Albany, New York has come up with an easy to download software which is understood to solve computer problems and save all our valuable data’s. How good is that? Not only does this help in eliminating system crashes and restoring the computer to a healthy state but also automatically recognises Windows faults and repairs it... very clever. It is compatible with Microsoft Windows 95/98/ME/NT/XP/2000/2003/Vista x32, Vista x64, Windows 7 and is full of other practical tools, which I do not understand entirely but believe there are countless who will.

Registry Cleaner

Registry Defragmenter

Junk Files Cleaner

Duplicate files finder

Disk Space analyser

Smart Uninstaller

Service Manager

Start-up Manager

Privacy Protection

So guys have you ever come across any such challenges with your PC, which is almost a virtual life-line for nearly one and all. Let me know if it interests you, write about it in your blog linking back to the software and my blog, write a review of the product and get the software for free. The offer is not only uncomplicated and tempting but is also open for everybody. There will be ONE lucky individual only to win this, so HURRY as this offer ends on 30th August.

DO's and DON'Ts -- ABOUT FOOD

2010-08-23T21:13:00.000-07:00

The below do's and don'ts about food and around the house is something what I learnt right from my growing days. Some of these useful tips were a regular in my mum's household, some was picked from my mother-in-laws routine and the rest from the cooking school, food magazines and books. I hope these tips will be useful to one and all the same.

DO's AND DON'Ts ABOUT FOOD

DO's

Raw peanuts stay fresh for many months in their shells if stored properly.

Sesame seeds taste best when roasted lightly.

For tender and juicy lamb chunks, always use a tenderiser such as raw papaya or yogurt.

To preserve fresh coconut of the shell, immerse it in a bowl of salted water and keep in the fridge until next use, to avoid the coconut from getting rancid.

For healthy Indian breads/chappatis/rotis add soya flour to the regular wheat flour to improve its protien and calcium levels.

While making berry jams, avoid preservatives by adding 1 grated granny smith apple. The apple has enough pectin to set the jam.

Preserve any unwanted fresh lemon juice into ice cubes for later use.

While serving fresh fruit juice on a sunny day, freeze 1/4 of the juice on a ice cube tray, serve both together.

Enjoy a late night coffee with a dash of your favorite liqueur for that added oomph.

While making cocktails/mock tails/drinks, always keep your glassware in the fridge to cool. This way the prepared drinks will remain cool for a longer time.

Similarly while serving hot food, always stack your plates in a warm oven to heat the plates, or simply soak them in hot water until use. In this way the food served will remain hot on the plate for quiet sumtime.

While blanching tomatoes and peaches, make a cross insertion in the tail. It helps to peel easily without damaging the fruit.

To skin roasted peppers/capsicums, place them in a zip lock bag straight from the oven. The steam developed in the bag helps to peel the skin easily.

While preparing the garnishes such as spring onions, coriander, mint or fresh lettuces for later use, soak them in a bowl of cold water and keep in the fridge. This will maintain the crispness of the garnish.

To lessen the stickiness of the okra/bhindi/lady-finger, add half a spoon of raw mango/amchur powder to the dish.
Always consume warm water during a meal, it helps in digestion.

Encourage the consumption of sweets and desserts made from honey, jaggery, figs, dates and nuts so that less sugar is consumed.

Try alternative methods of cooking like instead of frying, bake, steam or shallow fry wherever possible.

Storing food in the freezer- Use a airtight container, since contact with air will lead to loss of moisture and freezer burns. If possible vacuum seal.

While buying packed frozen foods, make sure the pack is not bulging at either ends. Bulging indicates spoilage.

If a dish comes out to be very spicy add a splash of tomato sauce to make it mild.

If the dish comes out to be salty, add few boiled potatoes to balance the flavor.Drop a dollop of yogurt for a richer stew, soup or curry.

To avoid the raisins/sultanas from sticking to the knife while chopping, grease the knife with butter or any kind of fat.

To avoid moisture in table salt, put a handful of raw rice at the bottom of the shaker.

While using nuts in cooking and baking, always flash them quickly in the oven or dry roast on a wok/kadhai. The nuts impart its essential oils when roasted giving a wholesome flavor to the final product.

If you stock lentils for the whole year, then smear them with Castor oil before storing in jars/containers as it keeps insects at bay. Before using wash the lentils with warm water.

While grating cheese, always grease the grater with oil or any kind of fat in order to save a lot of cheese that would normally stick to the grater.

To keep green chillies fresh for long, remove the stem and store.

Thaw/defrost frozen food in the fridge rather than leaving it at room temperature.

DON'Ts

Avoid yeasty, fruity and sour food with milk.

Avoid using solidified fat in your regular cooking.

No-Bake Chocolate Bites.

2010-08-20T00:45:00.000-07:00

Thursdays come with a lot of mix feelings; a blissful two day break from work is an overwhelming feeling above and beyond the misery of shopping and planning for the week, ironing a tub full, kiddos swimming lessons and that very important Sunday family brunch...hush. Therefore every Thursday I am a bit lost, contemplating how to make the meal interesting with new dishes for my two fussy eaters and to manage all chores at once, leaving alone Sunday evening to relax and rejuvenate.

That’s when I sat in my couch with a hot chamomile tea and casually went thru my pile of baking books, only to find this no bake chocolate bites recipe. At first glance, frankly this recipe did not appeal me, even though it was a perfect and hassle free indulgent for a sluggish day. But then the words SIMPLE and QUICK, yes in capitals, were quite the motive to pick the recipe. Furthermore it was a good way of utilizing the leftover biscuits waiting for their fate in the pantry. I chucked in a few nuts and glace cherries too and the result was this chewy, crunchy and nutty chocolate bites. The same night I cooked a very dreary meal of Carrot and Peas Pilaf with Gujarati Kadhi (yogurt soup) and Ivy gourd (tindora/tondli/tondakay) stir-fry and believe me this simple chocolate bite was a saviour, given that the excitement of chocolate was to the highest degree and it simply made up for an monotonous meal.....yeah I know cheeky me.

Ingredients:

Milk/Dark Chocolate 225gm/8oz, broken into peices

Unsalted Butter 225gm/8oz

Walnut and Almond 55gm/2oz together

Glace cherries 55gm/2oz

Plain Biscuits 5 nos., broken (I used Arnott's Milk Arrowroot)

Chocolate rice bubbles 1 cup (I used Kellog brand)

Method:

Line a tin with greaseproof paper and set aside.

Put the chocolate and butter in a bowl and melt gently over a double-boiler or in a microwave.

Remove from heat and leave to cool slightly.

Mix the nuts and cherries together, keep aside. Leave a few cherries to garnish.

Now mix the nuts and the biscuits with the chocolate mixture, thoroughly.

Fill the tin with the chocolaty mixture and press it down firmly.

Leave to set in the fridge for atleast 5 hours.

When thoroughly chilled, turn the cake out of the tin and cut into desired shapes and sizes.

PS: This cake can also be made by layering the biscuits, nuts, cherries and chocolate. Repeat until desired number of layers. The final product is much neater.

Down the memory lane with a recipe to share - Sheera/Semolina Porridge.

2010-08-17T21:49:00.000-07:00

Is there anything such as a cleaning geek?

Then I would love to call myself one. I brag to be a spotlessness freak, running around the house with my fancy blue feather duster. Gosh every now and then I go overboard and find myself cleaning the same stuff again and again. Down the memory lane, at one point I remember my Jr’s naughty friends would not dare enter my house, only to find myself curiously staring at them all at once as they were blissfully tossing my silk cushions. But as time passed by, I made-up weird and wonderful relations and befriend one and all, luring them with peanut butter sandwiches, home-made cookies and candies...think the age had bought some sensibility in me. And in no time we were all friends, not the huggy kissy kinds, but we all found comfort in each other’s company and a cute smile from them said it all. Every evening at sharp 5 o’clock the Jr’s friends would excitedly knock my door; in addition, every cutie had a curious twinkle in their starry eye, speculating what goody they will dig in today. I enjoyed every single moment baking, surfing new food ideas and making new healthy dishes....and loved to see it disappear quickly.

Now after nearly a decade, I learnt to let go and enjoy the moment, not forgetting to mention the frequent cleaning bouts. What’s more, I love to see that giggle and mirth when we all get into pillow fight and fool around with sheets. It is so much fun and brings along childhood memories. On a second thought I feel my mum was excessively tolerant with me as a child but come what may I couldn’t see that. Whereas when the Jr did the same, I often used to get upset...I believe history repeats and it is at all times wise to make improvements when you know you are wrong.

Why am I writing all this today? It is August and the holy Hindu month of Shravan has started, and so all the habitual cleaning along with the memories. Although I am not a hardcore religious adherent like my extended family but would like to confess that this is the only month in the whole Hindu calendar that I pursue consistently, only for one reason that it is followed by the most commonly loved festival of Ganesh Chaturthi- the ritual of bringing the elephant headed idol to ones house. Despite the fact that this month has a lot of self imposed eating restrictions, I reckon it gives the much needed break to my dietary system and enjoy every moment of pure satvik/sattavic (simple, digestible foods) foods.

Monday’s are considered to be an auspicious day and I pursue it religiously, from fasting the whole day to offering my prayers to Lord Shiva. And no auspicious day in a Hindu household is complete without a Mithai/dessert and so this monday morning I tossed a very familiar Indian sweet called Sheera/Kesaribhaat/Suji ka Halwa/Sheero/Semolina Porridge.

This is a very common dessert made all through the Hindu rituals and every household have their own variations. I usually make it with equal quantities of semolina, ghee (clarified butter) and sugar and double of milk. But once during a visit back home, I tasted the Maharastrian version of Sheera with the adding up of banana, and boy it tasted so good...yummy. I came across the recipe here and admit it is beyond doubt the best.

Information courtesy
The Art Of Living foundation
Hindupad.com
http://www.hindu-blog.com/
Aayi's Recipes

Ingredients:

Semolina fine 1 cup

Banana 1 (ripe and diced)

Organic Sugar 3/4 cup (or any kind of white sugar)

Ghee/Clarified butter 3/4 cup

Milk 2 cups

Almond/Badam and Cashew/Kaju a handful each (lightly tossed in warm ghee until fragrant)

Saffron/Kesar a pinch (soaked in 1 tbspn of warm milk)

Cardomam/Elaichi powder a pinch

Method:

Heat a deep pan/kadhai. Add the ghee and stand till it melts.
Add the semolina and saute on a low flame gently until fragrant. Do not color the semolina.
Add the sugar and banana and mix gently.
Put a lid n let it mingle for a minute.
Add the milk and saffron soaked in warm milk and mix. Again place the lid and let it cook for more 8-10 mins until the semolina has absorbed all the milk.
Lastly sprinkle the cardomam powder, cashew and almonds.
Serve warm or cold as you like.

PS-

If you do not like banana, skip it and the recipe still remains the same.
My recipe calls for 3/4 cups of sugar n ghee since I like it less sweet and fatty. But you can make the semolina, ghee and sugar ratio 1:1:1
This sheera can also be moulded into fancy shapes using silicone moulds to make it more interesting.

My Cheesy Green Frittata

2010-08-11T21:12:00.000-07:00

Have you ever gone overboard buying fresh vegetables from the local market?

This is what precisely happened to me last weekend, while I was at Farmer Fresh market. I came across an assortment of fresh vegetables as soon as I entered the marketplace. The fresh whiff immediately captured my senses and in no time I was throwing all vegetables and fruits in my trolley, like a child going fanatical in a toy store. I picked a handful of firm zucchini’s, a bunch of good old asparagus, luscious red strawberries, clean and crispy cos and romaine’s. I also found some flat leaf parsley and coriander which was at its best, just a brush with the finger tip on the delicate leaves left the lasting effect ....now that is what I call fresh. Tucked all the grocery bags in my car and drove back home, thinking all the way what will be uncomplicated with less prep and cooking time. I smiled, Frittata silly....what else? In no time I was chopping vegies and herbs and whipping eggs and cream. I quickly baked a small batch of green cheesy frittatas, which was not only portioned but light as a feather.

The junior passed by remarking sarcastically, “What is with the savoury cake?...I don’t like it mummy”. Considering that the savoury cake is full of vegetables and that to all green, I assume he sensed my wicked preparation of tucking healthy snacks in his daily intake. Fortunately I have a very tough never give up approach and thus very compellingly explained how the frittata was bursting of his favourite cheddar cheese with a bit or two of the vegies just to make my pic look good. Since he still is an innocent child, the junior picked a couple of frittatas, smeared his favourite tomato chutney, kissed me with a smile and jumped on the couch to watch his daily dose of Ben 10. Hush....mission accomplished.

Have you ever come across a situation where you are in middle of a market with the freshest ingredients? What did you do?

Ingredients:

Farm fresh eggs 5
Cream ½ cup
Cheddar Cheese ½ cup
Asparagus 3 (diced)
Fresh Peas ¼ cup (shelled, if using frozen use straight away)
Zucchini ½ cup (grated and squeezed to remove extra water)
Salt and pepper to taste
Fresh parsley to garnish

Method:

Set the oven to 160 deg C, grease the muffin pan or place paper cases/liners.
Whisk the eggs and the cream lightly together. Add salt and pepper.
Divide the peas, asparagus, cheese and zucchini equally in the liners.
Slowly pour the eggs equally.Do not overfill the liners, pour 3/4.
Lastly garnish with parlsey and bake for 10-15 mins.
Leave the frittata’s to cool in the tin and serve warm with tomato chutney.
Please note this savoury cup cake is to be consumed within few hours and cannot be stored for later use.

Stir-fry Okra nee Masala Bhindi

2010-08-05T19:02:00.000-07:00

Change is always good and motivating, so welcome friends to my fresh reorganized page. The site has lots of new things and I can’t wait until it is completed fully. You will stumble upon new tabs like Home Remedies, Do’s n Don’ts and even a full on Glossary of terms and ingredients. Each and every one of this information has been passed down thru generations in my family and some of them are from tittle-tattle. I foresee it will be useful for one and all, given that there is something for everyone. Once these pages are accessible, it will be updated on a regular basis and consequently there will be something new every time.

The most perplexed task was to come up with a page for myself and in no doubt I am still working on it. Furthermore this blog is an amalgamation of all my other blogs which at this point was not easy to upload independently. Therefore here I am with my personal domain jotting recipes and reviews about places which are irresistible and a knick knack of food culture in Melbourne and around the world, whilst toying around with D5000.

I start with my favorite vegetable the green, slimy pod- OKRA which is sadly and dejectedly forgotten by the Indian Restaurant Community here in Melbourne and a quick recipe.

Have you ever come across people asking, ‘Do you eat butter chicken everyday at home’? or 'Do you cook curry everyday'?

I am flabbergasted when several people think Indian food is all about Butter chickens and spicy Curries, not forgetting the so called food lovers. It is such a shame given that our bountiful culture has bounteous recipes and half of the world is still inadequately informed. What about all those under-rated, hale and hearty vegetarian dishes which remain in full glory into today’s fast-food world. Nope, again I am not talking about the only acknowledged vegetarian dish Aloo Mutter or if you dare to go a bit further the Veg korma. Have all the Indian Chefs forgotten the succulent Lauki Musallams (Bottle gourd stuffed with cheese and dry fruits), Dingri Dulma (Mushrooms and Cottage cheese in mild gravy), Kale Moti Biryani (Biryani of Bengal gram), Dhaansak (A spicy lentil, meat and vegetable preparation), Masaledar karela (Stuffed Bitter melon), Amrud ki sabzi (Guava sabzi) and countless other. Or do we have to clasp on to our cravings in eagerness of our subsequent visit back home.

With so much anticipation to eat good appetizing Indian fare, I do not mind driving a few kilometres, only to suffice my inner pleasure of expert food. Yes, expert food means smart combinations with the freshest ingredients that tantalize every tastebuds, but strictly no ‘fusion’. Reason- there is no such word in my dictionary, it entangles into big time confusion.

One of such vegetable is the slimy fleshed Okra/Lady finger/Bhindi/Gumbo. To reduce the gooey texture it is often cooked with some kind of acidity. Surprisingly it is infrequently seen in the regular restaurant scene here although it is a favourite among a large amount of Indian household.

This stir-fry is one of the few other ways I like to sum up Okra. One of H’s favourite vegetable and believe me he can eat it every single day. This recipe calls for stuffing the edible pods, but if time is at constraint just as I did, throw in the stuffing with the Okra and cook together, the final product will still be equally pleasurable.

Ingredients:
Okra (fresh/frozen) 500gm
Potatoes 3 medium size (cut into chunks)
Dry dessicated coconut 1 cup
Garlic paste 1 tbspn
Mustard/Rai seeds 1 tspn
Cumin/Jeera 1 tspn
Asafoetida/Hing a pinch (optional)
Oil 2 tbspn

Stuffing spice mix:
Coriander/Dhania powder 1 tbspn
Cumin/Jeera powder 1 tbspn
Red chili/Mirch powder 1/2 tspn
Dry Mango/Amchur powder 1/2 tbspn
Salt to taste
Chopped fresh coriander/cilantro 1/2 cup

Method:

Mix all the stuffing mix with 1/2 of the garlic paste, 1/2 of coriander and 3/4 of the coconut. Keep aside.
If you are stuffing the okra, slit on one side and stuff the mixture and keep aside.
Take a hot wok/kadhai with oil on high heat. Add the garlic and saute for a minute, then throw in the mustard. After the mustard splutters add the cumin and asafoetida.
If skipping the stuffing part just throw in the potatoes and quickly toss in the hot wok until lightly coloured.
Throw in the okra and toss quickly.
Lastly add all the spice mix, saute gently, turn the heat to low and cook with the lid on.
Cook for 10 mins or until done.
Between keep gently tossing the dish every 5 mins.
Garnish with the rest coconut and coriander.
Serve hot with rotis/paranthas/Indian bread.

PS: Make a roti roll by stuffing a roti with this vegetable, put a dollop of yogurt and fresh lettuce. Roll the roti and it is ready to eat. This roti roll is useful during travelling or for lunch box.

A New Home with an Award to Share.

2010-07-30T22:51:00.000-07:00

Sure it’s time to move on guys....no I am not going somewhere....just my personal domain.
Yes I have been juggling with the idea of this since long but due to time constraint could not give an adequate amount of love to my blog and so kept back being a slave of the Blog Spot. But now within a couple of days I will be at my new site and anticipate to see you all there. The new site is under construction and in its final stages. I am too excited about it and cannot wait until my first post there.

And the last but not the least, how good it is to end my old page with my first award from a fellow blogger Aipi of US MASALA , who is such a sweetheart. Thank you tons gal, I really appreciate it.
I first got floored over by her Nutella cold coffee and the rest is history. So friends go to her site and spread some love.

She says there are few guidelines to accept it (since its my first, I donno anything as such exist), so here they are-

You need to thank, who passed it on to you......which I did.

Write seven things about myself.....OMG tis is the difficult part, but still I will write ten-

My life revolves around my hubby and junior....cannot imagine life without them.
Cooking is what I only know....hence the blog and career.
I cannot thank God enuf for giving me the most coolest Mum & Dad and striving hard to become one.
Also cannot do without my lil sis, who is my worst critic and makes me strive hard to better myself.
My initial cooking knowledge was enhanced by my always on the go Ma-in-law, besides all the differences we had, but yes in my heart I always thank her.
I am a creative person at heart and love my amateurish skills of sketching, ceramics and playing with colors....its very therapeutic. Would love to immerse myself in it sumday.
Recently I got a new toy, Nikon D 5000 SLR. Playing around with it (only if you know how pathetic a photographer I was before) and seeing the world thru my lens and yes a blog just for the pics...thks Bharat and you know why.
I love to travel and try explore different cuisines and culture. But again because I do not eat beef and pork, it becomes difficult at times.
I am the most lazy person on this earth, love to sleep, not a morning person at all but a night queen. Love to drive around in the midst of nite, simply love it when the roads are lit with orange lights, no traffic, when normal people are tucked in bed- the city smiles.
Lastly I like music, any good romantic, just keeps me on toes. And always dream of retiring in my native Mangalore, South of India- farming and enjoying country life.

And the last is to pass it onto another 15 other bloggers who I think are fantastic....again a very difficult task since everyone is unique on their own just with different styles and perceptions. So everyone is a winner, but then they require a list, so here it is- just random, no particular prefrences-

Deeba Rajpal of http://www.passionateaboutbaking.com/ she is a baking goddess, need I say more.
Sarah Naveen of http://www.vazhayila.com/, a very creative gal and you can see it in her work.
Kiran Manral of http://karmickids.blogspot.com/ she is not a food blogger, but love the work she does and really enjoy the way she writes about her soo adorable kiddo..the brat.
Priya of http://priyaeasyntastyrecipes.blogspot.com/, do check out her watermelon, sago and carrot kheer.
Sayantani of http://ahomemakersdiary.blogspot.com/, just visit her, the blog is awesome.
Ushnish Ghosh of http://ushnish.blogspot.com/ He is a simple cook but sure pleases everytime with his Bong dishes.
Gayathri Raj of http://gayathriraj.blogspot.com/. Love her easy to follow recipes.
Deepa & Tanu of http://hamareerasoi.blogspot.com/ simply love their page.
Nithu Binoi of http://neetzkitchen.blogspot.com/ she is really good at down to earth food.
Malar Gandhi of http://www.kitchentantra.com/ she is a fabs southy cook, however it doesnot stop there, she is very good at other cooking too.
Rachana Kothari of http://rachanakothari.blogspot.com/, she is an awesome cook.
Priti Kashyap of http://relishingrecipes.blogspot.com/, just visit her...she has a fabulous page.
Annalisa Tocco of http://atthehob.blogspot.com/ I am her baking fan, she is such a sweetheart.
The gals of Collaborative Curry http://cookingpals.blogspot.com/ Now everyone knows they are awesome.
Priya Mitharwala of http://mharorajasthanrecipes.blogspot.com/ for being so consistent with her posts and ofcourse for her cooking.

So friends visit these fabulous bloggers- Learn n Share as always and do not forget to meet me in my new space. Leaving you with a pic of the beautiful Melbourne City.

Till then Happy Cooking...

Malaysian Curry Laksa.

2010-07-27T20:37:00.000-07:00

I am sure you've tried this spicy hawker food which is gaining fast recognition outside its place of birth...Malaysia and Singapore, which is heavily influenced by Indian and Chinese cuisines. Curry Laksa nee Curry Mee is a coconut milk based noodle soup with meat, seafood and fresh vegetables. It is often mistaken as Assam/Asam Laksa which is a tamarind based sour noodle soup and a whole lot of goodness in one bowl.

Living in Australia has sort of added more innovative dishes and techniques in my culinary repertoire. In view of the fact that we all are immigrants here, each one of us has bought along the taste of our nation and has merged it to suit the Aussie palate. This is one such dish which I am afraid have become the nations favourite and an exceptionally well-liked meal.

Laksa has many variations, every time you change the meat, vegetable or noodles; it is called in a different way, merely for the reason that when this modest dish travelled in its early years, every province made it according to the accessible produce and their taste buds. I guess we all know that......

At the moment it has engaged my taste buds, seeing that I love to slurp this Curry Laksa at least once in a week, changing the contents each time as I go. I do not use any store bought paste but if you find making one mind-numbing, then go and buy one...Asian Gourmet is a good brand (I used this when I first made the Laksa). I also use homemade chicken stock as a base for the soup, nevertheless any other stock as you like from the tetra pack is all right.

Ingredients:

Hookien or Rice Vermicelli or Egg noodles 1 cup (cooked)

Chicken stock 1 ltr

Laksa paste

Coconut cream 1 can

Shredded cooked chicken meat 1 cup

Prawns 6-8 (cleaned, de-vined and with tales intact)

Lychee's 6-8

Pineapple 6-8 (cut into cubes)

Broccoli 6-8 florets (blanched)

Carrot 1 cup (cut into chunks and blanched)

Fish sauce 1 tspn

Sugar 1 tspn

Salt and pepper as per taste

Vegetable oil 1 tspn

Lime or lemon 1 (half cut into wedges and juice of other half)

Spring onion or Coriander/Cilantro to garnish

Chicken Stock:

To 1 litre of water add 10 gms of each carrot, celery and onion. Throw in few parsley stalks, 1bay leaf, few spring onions green and 1 garlic. And of course the chicken carcass.

Simmer the stock for 1 hour, cool and strain with a muslin cloth. Keep aside.

Laksa paste:

Spice Paste

Shallot 4 (peeled and chopped)
Garlic 4

Galangal or Ginger an inch
Red chilly 2-3
Lemon grass 1 stalk
Kaffir lime leaves 1-2 (chopped finely)
Fresh turmeric or turmeric powder 1 or 1 tspn
Belachan/Shrimp paste 1 tspn
Water as required to make the paste

Make a fine paste of all the above ingredients. You can increase the amount of shrimp paste to 1 tbspn for a strong flavor. Since I like it mild, hence 1 tspn.

Method:

Take oil in a saucepan. When hot add the prawns and toss until half cooked. Keep aside.
In the same pan add the laksa paste and saute until fragrant.
Add the stock and stir to mix. When it first boils add the coconut cream and simmer.
Add to it the fish sauce, lime juice, sugar and salt.
Throw in the prawns, chicken, carrot, broccoli, pineapple and lychee's.
Bring it to a boil and take it off the gas.
Garnish with spring onion or coriander.
Serve hot, straight from the gas in a large soup bowl with noodles of your choice in the bottom.

PS:

A vegetarian version can be made using the same recipe...just chuck out all the meat and the shrimp paste from the laksa paste and use a vegetarian stock.
Add more or few vegetables as you like.
Bean sprouts, Tofu puffs, squid, calamari, fish fillets and fish balls can also be added as a substitute.
By adding lychee's and pineapple, it makes an exotic sweet and spicy Laksa.

BBQ/Tandoori Lamb Cutlets and My Food Column.

2010-07-25T21:11:00.000-07:00

L is for lamb- a good natural source of protein, iron, zinc, vitamin B12 and Omega 3 fatty acids. It is a good substitute for people like me who do not consume other red meats either by choice or due to spiritual limitations. It is also a universal agreement that lamb is not only good for the heart but also contains many vital nutrients.

All this information was collected by me after recently being diagnosed anaemic, with my iron and haemoglobin levels being considerably low followed by repeated headaches and black outs. At first it scared me to death, as usual -for a big melodramatic I am, but was soon in good health and laughing at myself. The blood transfusion also made me sob n sob like a kid, from the time when I was poked with needles, and then officially declaring me ‘Dracula’. But thanks to my guardian angels, I am in good health and back to my usual ranting and all such thingies, confirming I am back to normalcy.

Now coming back to the lamb- despite the fact that Aussie lean lambs are juicy and full of flavour, I however relish the mutton, what you get back home which is more intense. On the other hand, I have started to like the lamb, and hopefully will be a fan of it someday like all other Aussies who are somewhat patriotically emotional towards the great Australian Lamb.

So now most of the times while I cook lamb for supper, my only aim is to make it look good enuf for me to dig into it...not forgetting the flavours tho. There is a famous saying in my profession that- half of a chef’s job is done if the dish looks good and beautiful, only for the reason as we all know that we savour the food with our eyes as much as we do with our tastebuds.

This bbq/tandoori lamb cutlets have somehow sneaked into our regular diet and is a family favourite, seducing our senses visually and tingling those tastebuds with its tender juicy meat.

And at the last but not the least I am very happy to announce my first and monthly food column in a local newspaper here http://indausexpress.com.au/july/index.html
Go to page no 44, lifestyle and food page for my recipes every month.The new IndAus Express, an Indo Australian monthly magazine is a vibrant new newspaper with news from around the world and back home. The very dynamic Mr. Randeep Gill, the editor is very promising and ambitious and it shows in his work. I am glad I am associated with his new venture and doing what I only know or rather my love....FOOD.

Ingredients:
Lean lamb cutlets 6-8
or
A rack of lamb

Marination-
Homemade Tandoori Paste:

Please note that I do not use tandoori color in my cooking hence the turmeric. If you wish substitute it with your choice of edible color or leave it just plain.

Greek Yogurt/Dahi 1 cup (Drained or hung for few hours)
Red chilly/Mirch powder 1 tspn
Cumin/Jeera powder 1 tbspn
Turmeric/Haldi 1 tspn (for color)
Green Chilly/Hari mirch 2-3 (finely chopped)
Garlic/Lahsoon 1 tbspn
Fresh coriander/dhania/kotmir 1 cup ( chopped)
Fresh mint/pudina 1cup (chopped)
Lemon/Nimbu juice 1 tbspn
Salt and pepper to taste

Method:

Mix all the ingredients of the marination and keep aside.
Take the lamb cutlets and massage every single cutlet with the marination. It helps to make the meat tender.
Cover with a cling wrap and refrigerate overnight or at least 5-6 hours.
BBQ on a considerably hot oven at 200 deg C for 15 mins OR simply brown the cutlets on a hot oiled griddle over the gas and flash it in the oven for 5-10 mins until done.
Since I like my meat well done, the old school way, one can cook according to ones preference's.
Brush with warm garlic infused olive oil when out of oven and serve hot on a bed of fresh baby spinach.

PS:

Substitute lamb for chicken or beef.
This paste can also be used to BBQ vegetable shashliks like zuchchini, red/yellow pepper, mushrooms, broccoli, cottage/cheddar cheese.

Vol-au-vent with Berry and Chantilly Cre'me.

2010-07-19T21:50:00.000-07:00

There is nothing such as little that inspires the cooks imagination. Many follow the trail of the tried and tested by, The Gourmet Magicians, and then there are some of the best things that happen by accident. Sometimes it may appear impossible, but most of the times it is all about serving your vision and creativity on the plate.

Yes, I am talking about desserts. Just one taste and you are in love, at first sight or should I say first taste. My mantra is not to try to hard but sum up a clever combination and voila you are an instant talk of the town.

This is exactly what I did for a quick supper with friends. I made a spread of small meals followed by a quick dessert of vol-au-vents which I dared to buy it readymade from the supermarket. A wat ???? yeah I can take only this much in a day, and puh-lease do not expect me to come back home after a tiring day kneading, rolling and folding a puff pastry- I kept rambling to myself....although I would love to anyhow do it on a weekend. Nevertheless, the dessert pleased one and all, burring the guilt and making me smile at the end.

I started with lightly flashing the store bought pastry shell in a moderate oven, to crisp up. This dessert is excellent, of course, if made with homemade or frozen pastry. If you are looking for the best puff pastry recipe, then the link below is the best I have ever come across -

http://gourmettraveller.com.au/puff_pastry.htm

Lastly whip a good lot of Cre'me Chantilly with few glugs of Frangelico liqueur. I garnished few with fresh strawberries and others with raspberries. I also sprinkled sum chocolate shavings for that extra oomph.

Such a deccadent end to a guilty pleasure....if there is anything like it.

Anchovy Pulli Munchi (Anchovy Spicy & Tangy Chutney)

2010-07-14T20:34:00.000-07:00

Anchovies/Nethili/Ikan teri/Ikan bilis is a very nutrient rich, oily, salt water fish. It is a very popular Mangalorian accompainment relished with every meal be it sambar rice or congee. This chutney is also excellent with beer.

Pulli munchi is a tulu (language of Tulunadu, Karnataka, India) word and literally means tangy and spicy. This dried fish is either eaten deep fried as a snack/accompainment or used in a gassi (thick curry).

Anchovies in my cooking is sadly limited to this chutney, since I do not savor the strong cured flavor of the tiny fish. However, I absolutely love to gorge on this unique Mangi cuisine, which also happens to be my Dad's favorite.

To start with - the anchovies are either sauted in a hot pan with a tablespoon of oil or deep fried quickly for that crisp texture. However, I do not follow either of these method, simply because the anchovies is naturally such a oily fish, why add more!!! I spread the fish on a baking tray and flash it in a hot oven for 5 mins or until brown and crisp. This chutney also tastes good with dried shrimps and can be made in the same way by improvising on the tangy and spicy as per ones tastebuds.

Ingredients:

Anchovies dried 1 cup (follow any of the above method to make the fish crispy)

Grated coconut/Nariyal 1 cup

Green chillies 2-3

Coriander/Cilantro/Hara Dhania 1 cup

Ginger & Garlic 1 tbspn each

Cummin/Jeera 1 tspn

Tamarind/Imli 1 small peice

Curry leaves/Kari pata 5-6

Method:

Start with the coconut. Whiz it quickly in a grinder to a coarse texture and keep aside.
Now make a fine paste of the other ingredients except the anchovies and keep aside.
Whiz the anchovies lightly, just to break them or break it into two with hand.
Now add all the ingredients back in the jar together and whiz for a minute until mixed properly.
The chutney should have a coarse texture.

PS:

If you fancy a red chutney, skip coriander and green chillies. Use dried red chillies, the result is really awesome.
This chutney can be preserved for more than a week in a airtight container in the coldest part of the fridge.
Adding water or oil whilst grinding spoils the chutney and it cannot be stored for long.

Chocolate & Orange Cake with Dark Chocolate Ganache.

2010-07-09T21:18:00.000-07:00

The perfect way to sum up a winter meal is with this sinful, decadent chocolate cake. It is hard to resist the temptation of a piece of any chocolate cake and this orange flavored cake is just the same....very chocolaty and with the right amount of orange hint in the background. This cake is also too moist, spoiling you with a melt-in-the-mouth kinds, unlike other chocolate cakes which tend to dry quickly.

The recipe for this cake is from one of the Paragon Books called Chocolate, gifted to me by my son sumtime back, bought during one of those father and son shopping and brunch times. The junior insisted to bake sumthing from that book and obviously NO is sumthing which he wouldn't want to hear....So I put on my baking cap and browsed the book, the lad pointed at this recipe and it was final, no questions to be asked, had to bake the cake. Whilst browsing the whole book, no-where I could read the chocolatier/chef/patisserie rs name. I seldom dare to try any unknown authors recipes, especially for baking, not because I do not trust them or so but most of the times the baking maths ain't right. I guess any baker would understand what I am talking about....there is a theory or a math in any baking. Every flour, sweetener, fat have to be in a certain ratio for the perfect cake. Any ups and downs resuts in a awful cake, wasting all the hard work, love and passion gone into it. But surprisingly most of the recipes in the book worked...not forgetting to mention after playing around with tidbit changes...leaving the junior happy.

Ingredients:

Self-raising flour 175 gm/6oz

Cocoa powder 2 tbspn

Caster Sugar 175 gm/6oz

Butter/margarine 175 gm/6oz

Eggs 3 (beaten)

Vanilla essence/pod 1 tbpsn/1

Zest/grated rind of 1/2 orange

Milk 2 tbspn & Orange juice 3 tbspn

Juice of 1 Orange

Icing:

Dark Chocolate Ganache

Method:

Grease a round/square cake tin.
Beat the sugar and softened butter until light and creamy.
Gradually add the eggs, beating after each addition.
Carefully fold in the sifted flour and cocoa.
Lastly fold in only the orange juice or milk + orange juice and vanilla.
Put the mixture in the prepared tin and bake in a pre-heated oven at 190oC/375oF/Gas Mark 5 for 25-35 mins or until springy to touch.
Leave the cake to cool on a wire rack.
Lastly spread the icing over the cake and leave it to set.

PS:

The cake can be left out for 2 days, then refridgrate upto a week.
If kept out, spread the icing while serving.
This cake can also be made with lemon instead of orange....tastes too good.

Sleeping Beauty- Koala

2010-07-04T22:49:00.000-07:00

Koalas

Cowes, Victoria

Kheema Lajawab and a New Venture

2010-06-30T21:06:00.000-07:00

Kheema/Keema/Minced Meat dish....literally meaning minced meat, is a very bold, aromatic and versatile of all the meat dishes - change the meat (lamb, mutton, chicken, beef, goat or turkey) and you will always surprise yourself with a new dish. It bears a near resemblance to the bolognese or shepherd's pie meat sauce and is relished either with pav/pao (an Indian version of the Portuguese pao- sum thing close to a diner roll) or hot paranthas.

Many cultures claim this fantastic dish to be originated from their cuisine, such as Punjab, Hydrebad, Bengali, Mongols, Turkish, Pakistanis and even Persia....infact most of Central Asia. They all have different recipes, some with loads of spices and some with just a few - amusing me everytime on how this simple dish has evolved.Kheema is actually more of a brunch, perfect for a relaxed Sunday. My recipe is simple, with no tooo many spices- but the trick is in cooking it slowly and roasting the whole spices whilst cooking the dish, giving it a distinctive flavor.

Now coming to the new venture- I find great pleasure in announcing the opening of 'ACCORD APPRAISALS' - our new venture into Property Valuations.

My spouse, Hemal Ganatra, is a expert in this field and have been successfully practising since 12 years. He not only has a vast understanding of the Indian property market but has also honed his skills with the Aussie scenario within a short span of time.

In fact this was our sole aim to migrate, leaving our near and dear ones back home. Initially we put plenty of efforts for the occasional- 'What am I doing here?' moment. It was far-fetched at one point knowing that Mumbai is our past; nevertheless, Melbourne gave us a warm welcome. It is my new home and lately has started to be fond of...

After all that heavy hearted change of homes and the distance from family and friends, life has come a full circle and now we are happy to have dared ourselves to take the plunge.

I always reckon there is nothing such as 'IMPOSSIBLE'- because the best part of the word has 'POSSIBLE' in it.

Ingredients:

Chicken/Lamb/Goat/Mutton/Beef/Turkey mince 1 kg

Onions 2 (large and finely chopped)

Tomato puree 1 cup (optional)

Frozen/fresh green peas 1 cup

Ginger garlic paste 2 tbspn each

Green chillies 2-3 (as per tastebuds)

Mint/Pudina 1 cup (shredded finely)

Coriander/Cilantro 1 cup (shredded finely)

Olive oil/sunflower/vegetable oil 2 tbspn

Salt to taste

Spice Mix-

Cardomam/Elaichi 3-5

Cloves/Laung 3-4

Acassia bark/Dalchini 1 (cinnamon can be substituted)

Bay leaf/Tej pata 2

Caraway seeds/shahjeera 1 tbspn

Cumin/Jeera powder 1 tbpsn

Red chilly powder 1 tbspn

Method:

Heat the oil in a deep pan/wok/kadhai.
Add all the dry spices except the powders and slowly saute in low flame until fragrant.
Throw in the onions and saute until translucent (cooking without color).
Add the ginger garlic paste and saute until fragrant.
Add the spice powders and saute gently, taking care not to burn the spices.
Lastly add the tomatoes, or it can be omitted from the recipe.
Add the mince and mix thoroughly with the spices. Brown the meat whilst stirring continously.
Lastly throw in half of the mint and coriander, mix and cook with a tight lid on low flame until 40 mins.
After 40 mins, stir in the peas and cook for futher 5-6 mins.
Garnish with mint and coriander.
Serve hot with a wedge of lemon and onion salad sprinkled with sumac or chaat masala.
To name a few...Pao/Turkish bread/Pita/Khobz/Naan/Roti/Parantha can be relished with kheema.

PS-

The kheema spice mix can be store in a airtight container...always comes handy when time is not at our disposal.
This kheema tastes better if kept overnite.
Kheema can also be cooked in a moderate oven for 40 mins after method no.8
The tomatoes give kheema a good sauce base. If you like the drier version just skip the tomatoes.
For an Indianised version of Mince Samosa, Chinese steamed Meat Bun/Pao, Mousakka, Shepherd's pie, Lasagne and Bolognese..use this recipe.

New York style Cheese Cake.

2010-06-22T16:09:00.000-07:00

My days are getting busier and time is falling short to squeeze in my all activities. Think will not be able to blog for another couple of days due to work commitments. So I leave all you wonderful visitors of my blog with this creamy cheesecake made for an order recently. For the recipe please visit the link below-

http://myrecipegalore.blogspot.com/2010/06/new-york-style-cheese-cake.html

Have a great day....

Pomfret fry/Paplet fry - Malvani Style.

2010-06-22T04:15:00.000-07:00

This is one of the staples in my household- a simple, shallow fried, pomfret- Mangalorian style, if coated with semolina/ Malvani style, if coated with rice flour.

Well nothing much to write about it, except it is simply delicious and can be enjoyed anytime with any meal......and yes it makes up for the guilty feeling of not providing a full on meal to my folks.

Ingredients:
Pomfret/Paplet 1 (cleaned, gutted and cut as desired)

Spice mix-
Red chilly powder 1 tbspn
Tumeric/Haldi 1/2 tbpsn
Cumin/Jeera powder 1 tbspn
Chickpea flour/Besan 1/2 tspn
Ginger & Garlic paste 1 tbspn
Lemon juice 1 tspn
Salt per taste

Semolina or Rice flour to coat
Olive oil as required to shallow fry

Method:

Clean the fish, rub half salt and keep aside for 15 mins.
Make a paste of the spice mix and slowly massage the fish with it.
Take a shallow pan, with olive oil.
When hot, coat the fish either with semolina or rice flour. Shake gently to remove excess coating and shallow fry both sides for 1 min each.
Finish cooking in the oven for another 3-5 mins or until done.
Serve straight away with a wedge of lemon.

PS:

This spice mix (dry spices only) can be made in advance and stored in a airtight container. Add all the wet ingredients just before cooking.
This spice mix goes very well with king fish, barramundi, trevally, snapper, mackerel, salmon, prawns and calamari.
The above seafood can be marinated in this spice mix and be kept in the freezer for upto 2 weeks (depending on the freshness of the seafood though). Once thawed in the fridge do not freeze the seafood back again, use straight away.

Date and Nut fudge/Khajoorgari/Khajurachi wadi

2010-06-20T18:11:00.000-07:00

A healthy sweet made with dates/khajur and nuts, easy to prepare, packed with all the goodies and melt in the mouth. This very underrated fudge is the sweet for the season in my household and its sutle flavor is relished after every meal. It is also a nutritious bite specially for children and the whole family during the cold months.

Ingredients:

Dates 500 gm

Ghee/clarified butter 2 tbpsn

Cashew nuts/Kaju 1/4 cup
Almonds/Badam 1/4 cup
Pistachios/Pista 1/4 cup
Poppy seeds/khuskhus 1tbspn
Green cardamom/elaichi powder 1 tspn
Nutmeg powder 1/2 tspn
Baking paper and aluminum foil

Method:

Coarsely grind dates in a mixer and set aside.
Take a hot non-stick pan, add the ghee and saute the dry fruits and half poppy seeds lightly.
Throw in the dates and mix .
Saute until combined thoroughly.
Remove from flame and keep aside.
Add the cardamon and nutmeg powder, mix .
Take the aluminum foil with the baking sheet. Sprinkle the other half of poppy seed evenly over it.
Place the warm dates mixture on it, like a sausage and roll over the poppy seeds.
Seal the foil tight into a cylinder shape and refrigerate up to 4 hours.
Cut into 1/2 inch rounds and serve.
Store in a airtight container in the fridge up to 2 weeks.

PS: To make slices spread the dates mixture on a greased tray. Garnish with the nuts , refrigerate and cut into slices.

Lemon Rice

2010-06-18T20:09:00.000-07:00

Ingredients:

Basmati rice 2 cups

Juice of 1 lemon

Mustard/Rai seeds 1 tspn

Curry leaves 8-10

Fenugreek/Methi seeds 1/2 tspn

Peanuts 1/2 cup

Cashew/Kaju 1/2 cup

Tumeric/Haldi powder 1/2 tspn

Split gram/chana dal 1 tbspn

Split black gram/urad dal 1 tbspn

Dry red chillies 1-2

Ghee 1-2 tbspn

Salt to taste

Asafoetida/Hing a pinch

Coriander/cilantro 1/2 cup

Method:

Wash and soak rice for 20 mins. Boil in salted water until almost done, drain and keep aside.
Heat ghee in a shallow pan, add the split grams, fenugreek, red chillies and mustard seeds.
When the mustard spluters add the asafoetida and curry leaves.
Throw in the tumeric and stir for a min. Add the cashew and peanuts, stir.
Add the rice, salt and lemon juice.
Stir to mix all together.
Garnish with chopped coriander.

Basundi/Basoondi

2010-06-15T18:18:00.001-07:00

Who doesn't love Basundi....a milk dessert/mithai with pistachios and almonds. This recipe is quick to prepare and tastes equally good, compared to the mithaiwalas (sweet vendors) back home.

This winter has surely bought a wave of sweet tooth in me, no doubt I crave for one after my every meal. So now my daily routine is to wrap up cooking dinner quickly so that my whole concentration is on desserts.... be it cakes, pastries, Indian mithais, slices, sorbets...and all.

This Basundi recipe is from Sanjeev Kapoor's 'Khazana of Indian Recipes' book and I think is the simplest of all - satisfying every tastebuds.

Ingredients:

Milk/Dudh 1 -1/2 ltrs

Almond/Badam 1/2 cup

Almond meal 1/2 cup

Charoli/Chironji/Charuli/Cudapa Almond seeds 2 tbspns

Pistachios/Pista 10

Silvered Almonds a handful

Sugar 3/4 cup

Saffron/Kesar a good pinch

Method:

If using almond- soak in warm water to blanch. Remove the skin and make a paste by adding milk.
If using almond meal- mix the almond meal in warm milk to form a paste.
Blanch pistachios and chironji quickly. Skin the pistachios and strain both, keep aside.
Bring the milk to a boil in a large saucepan.
Simmer over low flame, stirring continuously until it coats the back of the spoon.
Stir in the almond paste and mix well.
Lastly add the sugar and saffron. Stir until dissolved.
Garnish with pistachios, chironji and silvered almonds.
Chill and serve.

PS: Serve chilled basoondi with warm Jaleebis and Gulab Jamuns. Or make Basoondi as a base for Ras-malai.

Dandenong Ranges- Skyhigh View.

2010-06-14T18:49:00.000-07:00

Kalorama Park- Dandenong Ranges

Melbourne city sky-view

Sunset

The vibrant Melbourne city.

New York style Cheese Cake.

2010-06-14T17:21:00.000-07:00

One of my favorite cheese cake- creamy with the right amount of sweetness and perfect to sum up a meal...or rather just to indulge your sweet tooth.

I baked this cake over the long weekend and enjoyed every bit of it with good friends....I guess they loved it too :)

I like my cake less sweet, the recipe here has the right amount of sugar, but one can reduce 5 gms and the cake still comes out to be good. I even like to drizzle chocolate ganache before baking, with a dash of liqueur...in this case I used Tia-maria, but one can get rid of this as well. Chocolate is never enough so the left over ganache was just piped around the cake.

Ingredients:

Biscuit Base-

Sweet biscuit crumbs 150 gm

Unsalted butter 75 gm

Cheese Cake-

Cream cheese 250 gm

Castor sugar 70 gm

Eggs 3 or 80 gm

Vanilla essence 2-3 drops

Sour cream 70 gm

Juice and zest of 1 lemon

Chocolate Ganache-

Dark chocolate 100gm

Cream 50 gm

Tia Maria Liqueur 2 tbspn

Method:

Biscuit base-

Mix together the ingredients until it resembles wet sand.
Spread evenly into a greased cake ring and pack it firmly on the sides and set aside in the fridge to set.

Ganache-

Bring the cream to a boil.
Add the chopped chocolate and stir until it melts completely (off the gas).
Add the liqueur and mix thoroughly.
Keep aside or refrigerate to set.

Cheese Cake-

Beat together the cream cheese and castor sugar until soft.
Add the eggs one by one, scraping the bowl as you go to remove lumps.
Lastly add the sour cream and beat until the mixture blends together.
Throw in the zest and lemon juice and mix well.
Pipe the chocolate ganache over the cake either like feather or as one may desire.
Bake at 160 deg C in a water bath for about 50 mins or until done.
Cool and refrigerate before serving.

PS:

Serve the cheese cake either with a dollop of freshly wipped cream or fresh raspberries to cut the sweetness...or simply with a peice of best coverture dark chocolate.

Bloody Mary

2010-06-10T16:44:00.000-07:00

The all time favorite Bloody Mary- originated in a New York bar, is the best of all cocktails and a classic one too.

Ingredients:
Vodka 1 measure
Tomato Juice 3 measures
Worchestershire sauce 2 dashes
Lemon a good squeeze
Tabasco sauce a dash
Ice cubes 2-3
Salt n Pepper to taste

Garnish:
Slice of lemon
or
Sprig of mint
or
Stick of celery

Serving Glass:
Tall glass
or
Wine glass

Method:

Put all the ingredients in a cocktail shaker and shake.
Strain into a glass.
Garnish accordingly.

Australian Native Plants

2010-06-09T04:09:00.000-07:00

Callistemons-Bottlebrush Trees

Hughesdale.

Khichdi with Bajra nu Dhebra and Ringnna Bateta.

2010-06-08T23:57:00.000-07:00

A perfect Gujarati meal on a perfect chilly night and all this flushed down with a good glass of masala chass/buttermilk.
Healthy, tasty and soo satisfying.... fulfilling the urge of a very authentic Kathiawadi cuisine.

Khichdi/Khichuri/Khichari/Khichdee (A hodge-podge dish of rice and lentil preparation, sumthing close to Kedigree)

Bajra nu Dhebra/Pearl millet Flatbread/Bajra Thepla/Bajri Thepla (A pearl millet/bajra flour, flat bread flavoured with fenugreek leaves and spices and baked on a griddle)

Ringnna Bateta/Brinjal and Potato/Aubergine and Potato/Eggplant Potato (A spicy vegetarian dish eaten with Khichdi)

Ingredients:
Khichdi- yeilds for 4 people
Basmati/short grain rice 2 cup
Moong dal/Mung/Pessara/Split green Mung beans 1/2 cup
Tumeric/Haldi 1/2 tspn
Ghee/clarified butter 1 tbspn
Asafoetida/Hing a pinch

Bajra/Millet dhebra-
Bajra flour 1 cup
Wheat flour 1/2 cup
Fenugreek leaves a handful (if fresh not available, reconstitute dried fenugreek leaves/kasturi methi)
Sesame seeds 1 tbspn
Red chilly powder 1/2 tspn
Tumeric 1/2 tspn
Cumin/Jeera powder 1/2 tspn
Jaggery/Goad/Gud 1/2 tbspn (grated)
Salt to taste
Olive oil 2 tbspn or any good oil

Ringnna Bateta/Eggplant and Potato vegetable-
Eggplant 1 (the big purple variety or any purple dwarf variety)
Chaat potatoes 4-5 (washed and slit across)
Peanut 2 tbspn (toasted and coarse grinded)
Red chilly powder 1/2 tspn
Tumeric 1/2 tspn
Cumin powder 1 tbspn
Coriander 1 1/2 tbspn
Salt to taste
Tomatoes 2 (chopped finely)
Mustard seeds 1 tspn
Cumin seeds 1 tspn
Coriander/Cilantro 1 cup (finely shredded)
Olive oil 1 tbspn

Method:
KHICHDI-

Wash rice and dal together.
Take a pressure cooker or a rice cooker, add ghee, asafoetida and the rice dal.
Stir untill all the grains are well coated with ghee.
Pour 2 cups of hot water and close the lid to cook for 20 mins.
After the 1st pressure cooker whistle, slow the burner and cook until another 3 whistles.
Serve hot with a drizzle of ghee.

BAJRA NU DHEBRA/MILLET FLATBREAD-

Take all the ingredients and make a dough.
Divide the dough equally into the size of tennis ball.
Roll out a round 1/4 inch of thickness.
Take a hot griddle/tava and bake both sides with a brush of olive oil on either sides.
Serve straight from the griddle to your plate.
If eaten later in the day, store in a airtight container after the bread cools down.

RINGNNA BATETA/EGGPLANT POTATO-

Cut the eggplant into chunks and keep aside in accidulated water (lemon water- to avoid them from turning dark)
Slit potatoes across and keep aside.
Take tomatoes, add all the spices with peanut and make a mixture, keep aside.
Stuff the potatoes with this tomato mixture and keep the rest aside.
Take a hot saucepan with oil, add the mustard, when splutered add the cumin.
Throw in the potaotes and stir slowly.
Add the eggplant and stir on high flame.
Cover and cook for another 3-4 mins on a medium flame.
Throw in the remaining mixture, stir slowly and cook with lid on for3-4 mins.
Add little water as required, stir slowly and cook for another last 5 mins or until the vegetables are done.
Serve hot garnished with coriander.

PS-

In the eggplant vege dish replace peanut with shredded coconut and another tasty variation is made.
In Khichdi, temper with cumin seeds for added flavor.

Cheesy Scones with Sex and the City.

2010-06-07T01:26:00.000-07:00

A beautiful Sunday morning...woke up early, sipped my black tea and set the oven to heat up. The menu -Cheesy Scones with Raspberry Jam and luscious dollops of Chantilly Cream.

This was not the only motivation for an early Sunday .....a movie on agenda....

Desperately waited all this while for its release and then to book the ticket to suit my time....could not hold on to soo much anticipation....yeah I am talking about the movie - Sex and the city or rather SATC 2 as it is famously known.... and yes I am a die-hard fan....ain't the gals pretty, with all those show-off designer couture and silhouette's.

Although am not a TV person but won't deny am addicted to the series ....infact I follow it like a daily ritual...even the repeat telecasts...how crazy is that????

What I love about the series....Prada, Louis Vuitton ....and the gals eating their heart out at the best of the restaurants, sashaying the best fashionable outfits with make up to die-for and who can forget those Jimmy Choos....awww am going weak on my knees.

The movie was fashionably funny....not much on the storyline, just as usual, but I enjoyed all the glam-wam ...and frankly this is not the movie to think about or look for sense and morals....ditto like apna Indian movies...however there are some real deals now-a-days.

So coming back to scones.... made a good batch for the family with home made raspberry jam and freshly whipped chantilly cream....and saw it disappear quickly. The scones was baked with the movie in mind given that the gals always gorge on all those tasty treats, without increasing an inch.....is it for real????

So here is the recipe and cheers to all the gals out there who love to dress up and enjoy life...sans all the boyfriends and sex...of course!

Ingredients:

For the scones-

Flour 250 gm

Baking soda 10 gm

Milk 172 ml

Butter 42 gm

Cheddar cheese 1/2 cup

Salt a pinch

For Chantilly Cream-

Whipping cream 1 cup

Castor sugar 4 tbspn

Vanilla extract to taste

Method:

SCONES- yields 10

Set the oven to 170 deg C.
Sieve the flour and baking soda and keep aside.
Rub the cold butter in the flour until it resembles bread crumbs.
Add the salt and milk and knead lightly.
Lastly add the cheese and fold in the dough.
Please note not to work the dough too much.
Rest the dough for 10 mins, before rolling and cutting.
Roll out the dough into 1 inch thickness and cut into rounds with cookie cutter.
Place on a greased tray and brush the top either with egg-wash (egg and milk) or plain milk.
Bake for 15-20 mins and serve warm.

CHANTILLY CREAM-

Whip all the ingredients together until medium peaks.
Keep chilled.

Variation:

Add bacon or ham for meaty scones.
Cheese can be substituted for 50 gm of sultanas and 40 gms of Castor sugar.
Add any herb to make a green scones to be served with herb butter.

Hariyali Murgh Dum Biryani with Murghi ka Salan and Kachumber

2010-06-02T20:42:00.000-07:00

Murgh/Chicken biryani....dum pukht style, is one the most famous blend of spices, meat and rice...a rich culinary tradition of Awadhi cuisine from the Dastarkhwan (the dining spread) of Nizams and from the city of nazaqaats and tehzeeb, Lucknow, Northern India.

What is called Mughlai cuisine is actually the cuisine of Moghuls or Mongols as we know with influences from Persia, Middle East, Northern India and even Punjab and Kashmir. Awadhi cuisine bears a near resemblence to Mughlai type of slow cooking of meat with addition of aromatics, dry fruits and aphrodisiacs too.

My bias nature towards royal cooking always leaves me wanting for more and more historic information about how this rich exoctic cuisine has evolved right from the time of Nawab Asf-ud-Daulah to the great India gourmet Nawab Wajid Ali Shah. This humble biryani has fashionably matured into many variations during the royal period and is still in every household.

Coming back to the biryani, I wore my khansama (chef ) cap and entered my bawarchikhana (kitchen) to cook up this chicken biryani, dum pukht style (in simple terms it means to cook the biryani in its own steam, slowly in a pot sealed with flour and water) with homemade green chutney. Traditionally the pot is buried in hot sand to mature with hot coals on top......but then click click come back to the real world.....isn't oven the best invention of all. My oven makes up for the hot sand, tandoor and even for patther ke kebabs (these kebabs are cooked over a hot stone slab).

This biryani is simple,do not get scared with the long list of ingredients and don't let the double marination put you off, just follow the recipe. The chicken is marinated twice for added flavor and is half cooked separately. The gravy in which the chicken is cooked can be served as an accompainment to the biryani as Murghi ka Salan (chicken curry). The biryani is also incomplete without a cucumber, tomato and yogurt salad -Kachumber (Diced cucumber and tomatoes, mixed in yogurt with salt )

Ingredients:

Chicken 1 kg (cut into chunks, as desired)

Basmati/Fragrant rice 2-1/2 cup

Fried Onion/Brista 1 cup (sliced onions fried in fat until caramalised and dark in color)

Cumin/Jeera powder 1 tbspn

Coriander/Dhania powder 2 tbspn

Cardomam/Elaichi powder 1/2 tspn

Yogurt/Curd/Dahi 1 cup

Salt to taste

Ghee/Clarified butter 1/2 cup

Garnish a wedge of lemon

Whole Spices:

Cardamom/Elaichi 2-3

Cinnamon/Dalchini 1
Clove/Laung 2-3
Black Cardamom/Badi elaichi 1

1st marination:

Ginger 1/2 tspn

Garlic 1/2 tspn

Lemon Juice 1/2 tspn

Red chilli/Lal mirch powder 1/2 tspn

Salt 1/4 tspn

2nd Marination:

Hari/Green chutney:

Coriander/Cilantro 1 cup

Mint/Pudina 1/2 cup

Green chilli/Hari mirch 3-4 (as desired)

Onion 1

Garlic 2

Salt 1/4 tspn

Sealing the pot:

Flour 3 tbspn

Water 1 tbspn or as required

Make a stiff dough and keep aside.

Simply use a tight lid pot and place anything heavy on the lid to save the steam from escaping.

As I have used a special claypot used specially for cooking biryani for that perfect aroma.

Method:

Clean, skin and cut the chicken as desired.
Rub the 1st marination onto the chicken and keep aside for 20 mins.
Grind all the ingredients of the 2nd marination and keep aside.
After 20 mins rub the second mariantion on the chicken and massage slowly. Keep aside upto 3-4 hours or overnite.
Wash and soak rice for 1 hour.
Boil a pot of water with whole spices and parboil rice till 3/4 done. Drain and keep aside with the spices still in the rice.
Fry the sliced onions in oil/ghee until caramalised and dark in color. Drain and keep aside.
Take ghee in a deep hot pan, add the chicken with all the marination and cook on high flame, browning all sides for 3-4 mins.
Turn the flame to medium and cook, stirring at regular intervals.
Throw in the cumin and coriander powder and saute.
After 5 mins add the yogurt and stir. Let it cook for another 8-10 mins slowly.
Add water as required. Turn the gas off and keep warm. Do not discard the gravy, use in the biryani as required to keep the biryani moist. Rest serve as salan.
Take a separate pot to layer the biryani.
Start with some ghee on the bottom of the pot. Spread a layer of rice evenly at the bottom, topped with the fried onions and chicken with a spoonful of gravy.
Sprinkle cardomam powder on top and layer again with rice, onion, chicken and cardomam powder.
Lastly spread the rice and fried onions on top.
Close the lid tight with the flour and cook in a moderate oven at 140-150 deg C for 1-1/2 hours.
The leftover gravy from the cooked chicken can be used to serve with the biryani as Murghi ka salan (chicken curry).
Serve the biryani hot with salan and kachumber.

Zarda

2010-06-02T06:36:00.000-07:00

Zarda/Saffron rice/Sweet rice/Mitha Bhaat....is sure to please all. This rich sweet rice preparation is traditionally enjoyed after a heavy scrumptious Awadhi dum biryani...

Zarda is usually prepared during weddings and other festivities...but do we need any occasion to indulge.....nah.

Past few days my sweet tooth screamed for some treats, but since I was left with no time other than to cook staples, I decided to squeeze my time today to sum up this zarda and save my family from another lousy dinner.....thought of it - had to make it.

I am sure there are many ways to cook Zarda but I make it the way I like it - less sweet but no compromise with ghee/clarified butter...wonder if there is any Zarda with less or no ghee.

Ingredients:

Basmati/Fragrant rice 1 cup

Sugar 1/4 cup

Water 1/2 cup

Saffron/Kesar 1/2 tspn or a pinch of yellow color

Juice of a lemon

Cashew/Kaju, Almonds/Badam, Pistachio/Pista a handful each

Cloves/Laung 3

Cinnamon/Dalchini 1 small peice

Green cardamom/Elaichi 3

Ghee/Clarified butter 2 tbspn

Method:

Wash and soak rice for half an hour in water.
Melt the sugar in half cup of water and set aside ( do not make sugar syrup).
Cook rice in saffron water till it is 3/4 done, drain and keep aside.
Pour lemon juice over the rice and wash again, this helps the grain remain separate.
Mix the rice and the sugar water, keep aside.
Melt ghee in small pan and fry the spices.
Quickly toss the nuts in the ghee without coloring and add the rice.
Stir and cook over very low flame.
After the first boil, cover tight and cook either placing the pan over a griddle or in a hot oven at 160 deg C for 15 mins.
Serve warm or cold.

PS:

For more appetising Zarda substitute water with half milk half cream....only if the meal is not too heavy.
For more healthier version as cooked in my half Gujarati household, use jaggery/gud/goad syrup (1/4 cup jaggery, grated and cooked in 1/2 cup water until dissolved) Use as a substitute for sugar.

Coconut Chutney

2010-06-01T01:04:00.000-07:00

This simple yet tasty chutney can be savoured with pongal rice, idli, upma, dosas, uttapams or simply on its own as an accompaniment to ones daily meal. I like this chutney a bit spicy and love to add fresh coriander/ cilantro to it.....and this simple chutney completes my simple meal.

Ingredients:

Coconut/Nariyal 1 cup (fresh, grated)

Green chillies/Hari mirch 2-3 (as per ones taste buds)

Coriander/cilantro 1 cup

Onion 1/2 small

Cumin/Jeera 1 tspn

Garlic 1

Tamarind/Imli a small peice (optional)

Curry leaves/Kari pata 2-3

Salt to taste

For tempering:

Oil 1 tspn

Mustard/Ria 1 tspn

Cumin/Jeera 1 tspn

Curry leaves 5-8

Asafoetida/Hing a pinch

Method:

Grind all the ingredients together to form a coarse paste.
Take oil in a small pan, add mustard when hot.
When the mustard spluters add cumin, curry leaves and asafoetida and quickly pour over the chutney.
Mix and serve.
Can be kept in the fridge upto 3 days, but it tastes better when fresh.

Pomfret Curry/Mangalorian Pomfret Gassi

2010-05-31T00:10:00.000-07:00

One of my mum's household staple Pomfret Gassi......nothing else can beat this curry in my taste preferences, as it is not only easy to prepare but the curry becomes more flavorsome -the other day. Hence I usually make sufficient for the next days lunch...so the days saved with some good soulful meal and plenty of time to get my hands into.

My mum usually makes this gassi with dried red chillies but I used fresh coriander/cilantro and green chillies, hence the color...for no specific reason other than that I had plenty of coriander lying in my fridge. The other ingredients remain the same and tastes as awesome as the latter.

The spice mix can be prepared and stored for more than a month and used as required....except the greens.

This makes life easier when time is not at our constraint.

Ingredients:

Pomfret/Salmon/King fish 1 (cut into thin slices)

Red chilly/Lal mirch powder, Tumeric/Haldi and salt 1/2 tspn each ( marination)

Coconut milk 1 can

Mustard seeds/Rai 1 tspn

Curry leaves/Kari pata 6-7

Oil 1 tbspn (the curry tastes better with coconut oil but one can use any oil )

Salt as per taste

Spice Mix:

Corainder/Dhania seeds 1 tbspn

Cumin/Jeera 1/2 tbspn

Black Pepper 4-5

Garlic 3-4 cloves

Ginger 1/2 inch

Fenugreek/Methi seeds 1/4 tspn

Curry leaves/Kari pata 5-6

Coriander/Cilantro 1 cup

Green chillies/Hari Mirch 2-3 (as per ones tastebuds)

Method:

Clean and cut fish into thin peices.
Marinate with the spices and let it rest for 1/2 an hour in the fridge.
Grind all the ingredients in the spice mix to a fine paste, use lil water as required.
Take a hot saucepan with oil, add the mustard and curry leaves. When the mustard spluters add the prepared spice and saute until fragrant.
Just when the spice is fried thoroughly and the oil is visible add 1 cup of water and boil.
After the first boil add the fish one by one and simmer with the lid on.
After 3-4 mins add the coconut milk and stir slowly.
Let it cook for another 5-8 mins until the fish is just done.
Turn the gas off so you do not overcook the fish.
The fish cooks furthur even after the pan is taken out of the gas because of the high temperature of the curry.
Enjoy hot with red/par boiled rice....for the pur-fect Mangi feel.
To enjoy the taste at the fullest cook a day before and consume the other day.

PS:

Skip the coriander and chillies and replace with dried red chillies for an authentic gassi.
Instead of fish, one can use shrimp with the same spice mix.

Pita Pizza

2010-05-27T18:56:00.000-07:00

Pizza to Italians is what I would like to beleive is pav-wada to us....a poor mans food but loved by young-old /rich-poor, same. Though not a pizza-pasta person myself but will admit that there are certain toppings which I absolutely adore and hence love to bake it with a pizza base. Yeah I know, some of you may think am soo weird of the lot.....do not like pizza-pasta... :(

Its just that if it is served on my plate, it has to be rather tooo tooo good for me or cooked just the way I like it.....yes you heard it right I am a bit fussy when it comes to some dishes or rather ingredient particularly.

I love cheese but again very picky what I put in my mouth, it should look and smell good...no stinky bit puh-lease.
Such situations become more difficult for me especially when I take up catering orders and my clients ask for the menu to be reviewed and formatted.....it always becomes a little difficult for me to explain them -'How can I cook and serve something which I don't put in my mouth'.....catering without tasting your own food....wat???? no ways.....not me. Many understand and appreciate but then there are exceptions, no am not complaining but this is how I am, a crazy perfectionist, lil weird, lost most of the time and always delivering what I promise ... :)

Yesterday was a lil hectic hence a cheats method for this pizza....store bought pita bread/khobz , with some home made pizza sauce and all the toppings what my family loves.

Ingredients:
Pita bread/Khobz 1 pack
Pizza sauce 2 tbpsn per pizza
Potatoes 2 ( boiled and sliced)
Garlic 1 sliced finely
Butter a knob
Extra virgin Olive oil

1/2 cup of each:
Green Olives stuffed with pepper ( cut into half)
Feta (cut into cubes)
Baby Boccocini
Cheddar cheese
Mozzarella cheese
Yellow & Red Peppers (chargrilled and cut into strips)
Baby Roma tomatoes (cut into half)

Garnish:
Rosemary (fresh, chopped)
Oregano
Mixed herbs
Sea salt

Pizza Sauce:
Roma tomatoes 1 kg
Onion 3-4 (chopped finely)
Garlic 2 (chopped finely)
Tomato ketchup 2 cup
Tomato paste 1 tbspn
Chilli powder 1 tbspn ( as per tastebuds)
Salt to taste
Mixed herbs handful
Olive oil 2 tbspn

Method for the sauce:
Take a hot saucepan with oil, saute the onions until transparent. Add the garlic and saute until fragrant, do not color/burn them. Add tomatoes and stir. Cook for 5 mins, add the remaining ingredients, stir and cook for another 10 mins, until it bubbles vigourously.
Cool thoroughly and store in a airtight container. This sauce will keep fresh for 3 months in the fridge and more than a year in the freezer....just note that while storing in the freezer make individual packs(one time use packs) do not freeze the sauce once it has defrosted.

Method:

Set the oven at 160 deg C.
Place the pita bread on a tray, and follow the directions and sequence below:
For Margarita: Tomato sauce + Mozzarella + Cheddar + Oregano +Lil Butter.
For Feta and Roma tomato: Tomato sauce + Tomato + Pepper + Mixed herbs + Feta +Olives + Olive oil.
For Boccocini and Peppers: Tomato sauce +Peppers + Tomatoes + Garlic + Boccocini +Oregano + Olive oil.
For Potato and Rosemary: Butter + Potato + Rosemary + Sea Salt + Mozzeralla + Olive oil.
Bake them for 5-8 mins or more 3-4 mins for very crispy base.

PS:

For more quick hunger fix, use any of the above toppings on a slice of bread/chappati.
Make it more fancy by using puff pastry as the base...bake the pastry by docking it (prick with a fork all over) to prevent it from puffing up. Spread the sauce lightly and use any topping.