Chicken Baida Roti Recipe
Chop – 1 onion – 2 cups Cabbage – 2 green Chilli – 1 inch pc Ginger – handful Curry Leaves
Spice – 1 tsp Cinnamon – 1 tsp. Pepper – 1 tsp. Turmeric.
Mince – 1 cup cooked Chicken
Filling – Heat 1 tbsp. Oil – Chopped items – fry 1-2 mnts – Add Spices Stir – Minced Chicken – Stir fry 2 mnts – 1 tbsp Tomato paste – Salt to taste – 1-2 mnts.
Stuff – Unroll Puff Pastry – Pizza Size – Roll a bit more – Fill one half and close with other half.
Bake – Preheat oven 200C and Bake for 20 minutes.
Delicious Chicken Stuffed Puff Pastry Ready to Eat. Slice and Serve with Mint or Coriander Chutney. Or just eat plain.
Note – Use Filling to make regular Chicken Stuffed Paratha. Use left over fillings as a side dish.
Recipe for Delicious Chicken Stuffed Puff Pastry
Category: Easy Recipes
Aloo Gobi – Sauted Cauliflower & Potato
Chop – Peel and chop – 3 Potatoes – 1 Medium Cauliflower – Discard Stem – Seperate Florets – 1 Onion – small pcs. – 1 Bell Pepper – small Pcs.
Boil – 1 ltr. Water – Bring to Boil – 1 tsp. Salt – 1 tsp. Turmeric Powder – Add Potatos – 3 mnts – Cauliflower 1 mnt – Turn off Stove – Half cooked – Drain
Spices – 1/2 tsp. Powder of each – Cumin – Turmeric – Chilli – Garam Masala – Coriander – Ginger – Salt – Mix well
Saute – Heat Pan – 2 tbsp. Oil – Onions – Bell Pepper – 2 mnts – Add Spices -1 mnt – Drained Cauliflower – Potatoes – stir gently – Cover and Cook till Soft – 8 -10 mnts low flame
Stir – 1 tbsp. Crushed Flaxseeds – Stir well – 1 mnt – Sprinkle 1/2 tsp. Amchur Powder – mix – 1mnt – Turn off stove.
Garnish – Chopped Coriander leaves
Serve delicious Aloo Gobi with Rice or Chapati. Enjoy
Note : Adjust Salt and Spices to taste. Use Crushed nuts instead of Flaxseed if preferred.
Spiced Potatoes with Cauliflower – Aloo Gobi packed with Flavors, Comforting, Simple and Easy Vegan Recipe garnished with Flaxseed.
Eggplant Roll Ups Recipe
Easy Recipe for Eggplant or Aubergine rolls. Dramatic healthy veggie bites.
Photos by da-AL
Happiness for the eyes and tummy is a platter of these easy and dramatic healthy veggie bites …
Eggplants – 2 large
Olive oil – 4 tablespoons
Soy sauce – 4 tablespoons
Persian cucumbers – 6 small
Carrots – 2 large
Walnuts – 1/4 cup
Yogurt – 2 cups
Slice each eggplant lengthwise to about 3/8” to 1/2” (or 6 to 8 slices).
Spread half the olive oil in a large oven pan over its entire surface.
Place the eggplant slices in the pan and bake in 400°F oven for 20 minutes. Turn them over and bake them for another 20 minutes or until browned on both sides, using the remaining olive oil.
Remove them from the oven and sprinkle the soy sauce evenly over the eggplants.
Set aside to cool to room temperature.
Ready to roll!
Meanwhile, julienne the cucumbers and carrots, and divide them evenly…
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Quinoa Chia Bread
Soak – 1 cups quinoa – ¼ cup chia seeds – 1¼ Cup Water overnight
Mix – Soaked items – ¼ Cup Olive Oil – ½ tsp Baking Soda – ½ tsp Salt – 1 tbsp. Lemon Juice – (Or Quick Blend – thick coarse batter) +/- extra water if needed.
Pour – Batter – Baking Pan – Mix and Garnish – Handful Sunflower seeds – Pumpkin Seeds.
Bake – Preheat oven – 160 C – 90 minutes.
Cool – Before slicing.
Note : Lemon Juice is important to activate the baking soda. Add Ghee instead of Olive Oil.
Recipe for Gluten Free Sugar Free Eggless Bread. Delicious and Healthy All in One!! I call it the Healthy Healing Bread!!
Cabbage Thoran – Spiced Sautéed cabbage
Recipe for Cabbage Thoran a favourite side dish of Kerala Cuisine. A Stir Fry with Cabbage and Grated Coconut
Garnishes play an important role in food presentation. It can be defined as “Food items placed around or on top of a principal dish for a relish”. A careful selection of garnishes that have flavour, colour, and eye appeal is appreciated and is accepted as a finished dish.
In this post we are doing cabbage thoran/ mild spiced sautéed cabbage in an arc shape. Arcs add fluidity and a sense of motion to a presentation.
Cabbage Thoran is one of the favourite side dish of Kerala Cuisine. Any Kerala Sadhya is incomplete without Cabbage Thoran. Cabbage Thoran is a stir fry made using cabbage and coconut.
Serves: 3 – 4
Preparation time – 15 minutes
Cooking time – 20 minutes
Ingredients:
Cabbage : 500 gm finely chopped
Grated coconut : 1cup
Green chillies : to taste
Turmeric powder : 1/2 tsp
Mustard seeds : 1tsp
Curry leaves : 2 sprig
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Oliebollen – Apple Beignets
Combine +/- 2 Cups White Flour – 1 tsp. Yeast t -1/2 tsp. Cinnamon powder – Flour Mix
Blend – 1 cup Luke Warm Butter Milk – 1 tbsp. Lemon Juice – 1 Egg – 1 tbsp. Sugar -Pinch Salt
Dough – Mix Flour Mix in above – Form Thick Batter Dropping Consistancy – Cover and rest – 1 Hour
Chop -Peel – Chop 2 Apples – 1 inch Pcs
Fry – Mix Apples in Dough – Drop Spoonful Dough in Oil – Fry Till Brown – Medium Flame
Serve – Dust with powdered sugar and serve hot.
Enjoy Delicious and Yummy Homemade Beignets.
Note – Use raisins instead of Apples. Or Fry just Plain Oliebollen without Fruits. Use drop of Vanilla Essence in dough for additional flavour.
Easy Belgian Recipe for Homemade Beignets or Oliebollen. A recipe is so good you can’t stop eating! The comforting scent of cinnamon, dough and Baked Apples brings Kermis back home everytime.
Every Year for 3 weeks in September we have Fair in Leuven. A Kermis filled with lots of Games and Attractions and Street Stalls. Since the Kermis is now over we decided to make it at home.
Warning : This is an addictive Snack.
Creamy Chicken Korma
Slice – 2 -3 Onions – 2 inch Pc Ginger – 6-8 Cloves Garlic – 2 green chilli
Spice – 1 tsp. Chilli – 1 tbsp. Coriander Powder – 1 tsp. Garam Masala – 1 tsp. Turmeric Powder – +/- 2 tsp. Salt – Spice Mix
Saute – 1 tbsp. Butter (or Oil) – Sliced Items – 2 mnts. – Spice Mix – Stir 1 mnt. – Cool – To Blend
Blend – Saute above – 3 Tomatoes – 1/2 Cup Coriander Leaves – 1/2 Cup Mint Leaves – 1/2 Cup Cashewnuts 1/2 Cup Yogurt – 2 tbsp. Desiccated Coconut – Pinch Sugar – Grind – Rough Paste – Marinade
Marinate – 1 kg. Chicken – Bite Size Pcs – in Marinade – 1/2 hr.
Cook – Bring to Boil – Cook Low Flame – Till done. 25- 30 mnts
Enjoy Delicious Chicken Korma with Rice or Naan.
Note – Adjust Salt and Spices to Taste. Use Almonds instead of Cashew.
Recipe for Mughlai Chicken Korma a Traditional Indian Dish Delicious and Flavorful Curry with Aromatic Spices and Herbs.
Mambazha Pulissery – Sweet and Sour Mango Curry
Cut – Peel and Chop – 1 Half Ripe Mango in pcs.Heat – 1 Tbsp. Coconut Oil – 1 tsp. Mustard seeds – tsp. Cumin Seeds – 1 tsp Urad Dal – SplutterAdd – 3-4 Green Chilli (or red) – 5 Cloves Garlic – Handful Curry Leaves – 1/2 tsp. Chilli powder 1 tsp. Turmeric Powder – Mix wellCook – 2 – 3 cups water – Mango pcs – Salt to Taste – Bring to Boil – 1/2 Cup Dry Grated Coconut (almost Powder ) – Cook till Mango Soft – turn off stoveBlend – 1 Cup Creamy Yogurt – 1/2 Cup water – Mix in above – Stir and bring to boil on very very low Flame – DoneDelicious Side dish for a Barebeque or with rice or Couscous.Note : Use Sour raw mango instead of Half ripe if preferred.Last weekend I made this for side dish. Our guests loved it so much, and requested for the recipe. Fr. Nevin you have already received the recipe by email the same evening. Hope you enjoy making it too.Recipe for Sweet, spicy and sour Mango Curry a Kerala classic and favorite. Simple to make and packed with a great depth of flavor. Perfect dish for seasonal mangoes that are slightly underripe to enjoy with Rice or Fried meats.
Khajoor ki Chutney – Dates Chutney
Chop – De-seed and Chop 250g Soft Dates – Small pcs.
Soak – Tamrind (Tennis ball Size) in 1 cup Hot Water – Extract juice
Heat – Pan – 2 tsp. Oil – Low Flame – 1/2 tsp Cumin Seeds – 1/2 Fennel Seeds – 1/2 tsp. Ginger Powder – 1tsp. Chilli Powder – Quick Stir
Saute – Dates – in above – 3-4 mnts – 1 tsp. Salt – Low Flame
Cook – Pour Tamrind Juice to Saute – Pinch of Sugar Bring to Boil – Till Dry and Oil has started to realease – Turn off Stove – Done
Delicious Chutney to Enjoy with Pilaf or as Dip or Sauce for Snacks. Yummy!!
Note : Adjust Salt and Spices to taste.
Easy Recipe for sweet and sour Date Chutney to accompany all kinds of Crispy Snacks or Pilaf
Dalia Bulgar Fish Pilaf
Marinate – 1/2 Kg Fish Pcs – 1 tsp. Turmeric Powder – 1 tsp. Salt – 1 tsp. Pepper – 1 tsp. Ginger Garlic Paste – 20 mnts
Soak – 1 Cup Bulgar – 2 Cups Water – Half Hour Soak – Drain
Chop – 3- Red Pepper – 3 Cups of Kale (or Spinach) – 3 Tomatoes in Pcs
Heat – Wide Pan – 1 tbsp. Oil – 1 tbsp Ghee – Fry Fish 2 mnts Each Side – Move to one Side of Pan (or on Plate)
Saute – Red Pepper – Kale – 2 Mnts- Add Tomatoes – Stir well – 5 Mnts
Cook – Fry in above Soaked Bulgar – 3 mnts – Mix with Fish – 1 1/2 Cup Boiling Water (or Chicken Stock) – Low Flame till water is absorbed – Low Flame
Garnish – Spring Onions and Corriander Leaves – Drizzle 1 tbsp. Lemon Juice – Turn off Stove
Serve With Dates Chutney and Salad or Just eat Plain. Delicious Easy One pot Dish.
Note – Adjust Salt and Spices to taste. Use Rice instead of Bulgar if preferred.
I will post the Dates Chutney Soon. Running out of Time now. Sorry.
Quick and Easy One Pot Recipe for Broken Wheat Dalia Bulgar Fish Pilaf
As Promised Here is the link to dates chutney friends.
https://livinginleuvenbelgiumeurope.com/2018/09/24/khajoor-ki-chutney-dates-chutney/
Indians Abroad Desi Videsh Me 