Tacos are a popular Mexican street food. Tacos are easy to make and a very practical meal if in a hurry you can stuff with any kind of filling and serve. Today’s recipe is a fun twist to this classic Mexican dish…Let’s call it an Indo- Mexican taco recipe. Arancini patties made with red kidney beans, rice and some mix of Indian spices, battered and coated, shallow fried until golden brown. The harissa sauce made with super-hot red chilli and fresh garlic and coriander but easily mellowed down with loads of mayonnaise. Tacos made with Indian Laccha Parathas, slathered with the harissa sauce, aracini patty, sprinkled some Mexican seasoning and pan fried or even baked.
Anyone who is living in India is well aware of the famous Indo-Chinese dish called as Gobi Manchurian. This is a dish which caters to our Indian palate and also allows our vegetarian friends to enjoy Indo Chinese cuisine at its best. This is a simplistic different take on the regular Manchurian dishes, goodness of the crispy deep fried cauliflower florets tossed in light soya and red chilli sauce gravy, thickened just enough to coat that each and every juicy gobi florets and served hot with a slight sprinkle of fresh spring onions green. Yummy to the core. Let’s quickly make this insanely delicious dish at your upcoming party..full on restaurant style.
Indian street food culture has become very versatile and one of the prominent example is the dominance of Chinese cuisine which has been uniquely tweaked to cater to the Indian palate.If you love Indo Chinese Food, then you must have relished Vegetable Manchurian in some restaurant or food stall. Here is a recipe that will teach you how to make this popular dish at home. Make nice soft dough with cabbage and veggies, add some masala to give it that Indian twist, deep fry the veggie manchurian balls and toss it with the rich thick Manchurian sauce, and there you have it. It’s that easy.
Looking to make something tasty and quick for your kids, then here is a kid friendly recipe which will always be a big hit with kids. Stuffed Macaroni pasta, homemade veggie sauce stuffed in macaroni shells, and tossed with homemade pasta sauce. Lightly flavored and packs a punch. Whether tossed or stuffed, pasta makes a healthy family meal and it’s quick to make. So there is no need to slave away in the kitchen, make this pasta and enjoy a happy meal with your kids and family.
Momos are a street specialty in North and the North East of India. Yes and it has a good fan following around the world as well. But friends, no dish is complete in India if it does not have the masaledar and chatpata Indian tandoori touch. So if you’ve always loved momos and are looking for something unique then this is the recipe for you. Soft vegetable momos, fried and then tossed in tandoori marinade, skewered and then grilled, the best part of the recipe is you can also smoke the momos and simply cook it in a pan. This is a fresh take on India’s one of most popular street foods Momo’s.
If you have heard the word Bruschetta then the immediate thought comes to your mind is Italian food. What if we tell you that we can make the traditional and classic dish with a little bit of our own Indian twist then would you belief…Well then watch and learn. The Italian style is very summery and fresh and the Indian style is more bread pizza inspired. Nevertheless both styles will tempt you to make them at every party and get together. Prepare a fresh topping with tomatoes, onions and fresh basil, char one tomato for the smoky flavor and then toss everything with a slight drizzle of extra virgin olive oil. Prepare the Baguette slices by brushing olive oil; grilling it and then rubbing the slices with garlic…a very important step do not skip it. Top the prepared slices with the toppings or simply bake them with cheese in an oven and you’re set for the party. If you are a fan of pizzas or focaccia bread then you’ll love this. Happy Cooking!!
Don’t you feel lazy at times to cook a dish? What comes up to you? I basically look to make a simple, healthy and easy to make.. If that’s one pot, icing on the cake!
So the wonderful people behind Mooppi! have challenged me to make my favorite One Pot Dish.. My response was why not? There’s lot more one pot recipes than One Pot Pasta..
In an instant, I knew what I will make, it’s baked khichdi.. It’s simple to make, high on nutrition, and there are numerous ways you can gorge on it. Be it serving a scoop full with papad, chutney and achar or a wedge with schezwan sauce 😉
Let’s not delay any further, here’s the recipe in detail:
I did my part, Now it’s your turn & you can win a $250 Amazon Gift Card if you can impress many peeps and get their winks for your dish. The person with the most winks, and the higher level will win the challenge on 25th February 2016.
The challenge to you – Make your favorite One Pot Dish and post it on the Mooppi App in the challenge – . You may post an image, or an video or if you like to you want to a writeup. Get the Mooppi App now and game on – http://bit.ly/getmooppi
Learn More about Mooppi! – http://bit.ly/knowmooppi
It was a few months back, when I received an email from a Local News Channel willing to invite me to their cooking show.. Theme was fusion, and I came up with three recipes for them.. One of them was this Cheesy Chili Idli..
As Mothers Day is so close, I thought to cook with my mom this time.. You know it well, as my dear mumma loves Idlis, I had to come with something on the lines.. So, we together cooked the dish..
I must say, my mom is slightly camera shy, just like I was.. But as we shoot more with her, it’ll overcome 🙂 And yes, If you’re a Indian & looking for some delectable recipes in our National Language, wait is all over.. Coming up soon some delectable recipes 🙂
Back to the recipe, this is really great.. It’s kind of a dish, I can have anytime.. It’s spicy, chatpata & balanced as well.. At once, you get a taste of South India from the onion chutney & then there is the fusion thing. Let’s watch the recipe first 🙂
Start by greasing mini/button idli plates. Fill the trays ¼th of the way with the idli batter. Chop the cheese slices into small pieces and put them over the batter. Cover with more batter.
Tap a couple of times and steam the idlis in a idli steamer or a pressure cooker(without whistle) for 7-8 minutes. (2-3 mins in high, rest in medium flame)
After the idlis have been steamed, take them out and let them cool for 5 mins before scooping out from the plates.
In a pan, add 2 tbsp of oil and while you wait for it to get hot; crush ginger, garlic, chili in a mortar & pestle.
To the hot oil, add the mustard seeds. As they splutter add asafoetida, curry leaves, chana dal, urad dal. After the tempering is done, add the chopped onions & crushed ginger garlic chili mix. Stir & cook for a moment.
Add salt to taste, and cook till the onions start going golden. Then add in the bell peppers & the tomatoes. Stir and cook for 2-3 minutes.
As the peppers are cooked, add the chili flakes, tomato sauce, chili sauce, and some sugar to balance it. Stir well.
Then add in the onion chutney and some water if needed. Stir, and then add the idlis. Toss it, and Serve Hot!
You can enjoy the cheesy idlis as it is as well 😀
Soft Idlis, with cheese inside is scrummy on its own, with the sauces & veggies it just goes to the next level! Do try it, and let us know how you like it 🙂
In a mixing bowl, add 1 cup flour, ½ tsp sesame seeds, 1½ tbsp oil/ghee, salt as per taste. Get your hands in and incorporate the oil well with the flour.
Add little water at a time, and make a firm yet pliable dough. Do not knead, just form into dough using sufficient water. Cover and keep aside for 15-20 minutes.
For Stuffing: Mix - Cheese, Peas, Corn, Raisins, Toasted Nuts, ½ tsp sugar, a pinch salt. Keep aside.
Divide the dough into 8 equal portions. Heat up oil for deep frying.
Take a portion of the dough and start rolling, Roll it to about 3.5" - 4" diameter. Apply water in the rim and put in a good tablespoon and half of stuffing or more. Gather the edges from one side, and shape it to a half moon(something like a hand pie or calzone in looks). Crimp the edges by folding or using fork. Make all in similar way.
Fry these in medium flame, until golden brown. Get them down to a kitchen tissue to absorb excess oil and serve hot! Enjoy!!
Recipe for Green Chutney: Take a bunch of coriander leaves, ½" ginger, 1 green chili, 1 tomato, salt to taste, ½ tsp cumin seeds and blend to a paste. Enjoy!
Make them now, because you literally can’t stop, they are sooo delicious specially with the green chutney..