Spinach & Corn On Crackers

We often find ourselves struggling to put together a sumptuous vegetarian snack, something off the beaten track yet mainstream. Something not terribly high on calories and yet very delicious. Something pretty that even the carnivores will be eyeing, maybe sideways, but eyeing with some greed alright.

I had read this recipe a while back, but since I had forgotten it, the final outcome here is a bit far from the original. My guests however quite liked this version. 

Use a cup of fresh American corn, wash and steam for about 3 mins or so till soft and whole. Drain and set aside. In a tsp of olive oil, saute one finely chopped onion and one pod of finely chopped garlic. Take one green chilly and de-seed it. Once the onion turns pink, throw in the chopped chilly, stir for a min and throw in the golden corn. Sprinkle one squeeze of lime, salt and pepper for flavour and a tbsp of finely chopped coriander leaves. Your corn is done, set it aside.

I used about 2 cups of chopped freshly cleaned spinach. In a warm wok, melt a tbsp of butter. Add one finely chopped onion. Do the same thing with a green chilly as above.Now it is time to add the chopped spinach. Cook for 3/4 mins. In a separate bowl, mix 1 cup of milk and 3/4th tbsp of corn flour.  Add this to the spinach mix and cook till the mix is thick. Add salt to taste. For more flavour you may add some grated cheese, about a tbsp full but this is optional.

To serve, pour out the corn filling on a cracker or a canape or a toastie. Then pile on some of the spinach puree. If you have not added the cheese in the spinach mix, you can sprinkle some cheddar cheese. Grill for 1/2 mins at semi-high heat. Serve hot. 

Mediterranean Quinoa salad

The grain Quinoa has taken the world by storm and hence a must-consume in today's day of being healthy and wise. Quinoa is a pseudocereal with high iron content and super low fat content. The Incas who held crops as sacred referred to quinoa as the ‘mother of all grains’. Still celebrated and respected, 2013 had been declared as the International year of Quinoa by the United Nations.

To make this beautiful salad you need 3-4 cups water or vegetable broth, 1 1/2 cups quinoa, uncooked, 1/2 cup olives or grapes, 1/3 cup fresh parsley, 1/3 cup fresh cilantro, 1 red onion, 1 cup cherry tomatoes or one large tomato, 1/2 cup broccoli florets, salt and pepper to taste, 1/2 cup crumbled feta cheese.  

You will also need for the dressing ¼ cup apple cider vinegar, 3 tbsp olive oil, 1 lemon, 2 cloves garlic, 3 tbsp sugar, 2 tbsp water

For the dressing, mince the garlic and squeeze out juice from the lemon. Mix together with the vinegar and the oil.

For the salad, slice the olives or the grapes and chop the parsley and cilantro. Next dice the red onion. Now take some gorgeous red cheery tomatoes and cut them into halves. In case you are using a large tomato instead, scoop out the soggy part and gently cut the crunchy part into long strips. The broccoli needs to be steamed. Parellely the quinoa needs to be boiled in the cooker using one whistle and a one : two water ratio. The grain is cooked and it absorbs the water. Set aside the grain until it is at room temperature. Gently toss the quinoa with the other salad ingredients except the feta. Now pour the dressing into the salad and mix gently. In the end add the feta and salt and pepper to taste.

You are good to go, teenagers and adults absolutely love this salad as the feta lends a lovely kick and the grain a generous body!

Pasta and mince in sun-dried and roasted tomato sauce

In 1950 Ischian jetsetter Sandro Petti, co-owner of a famed restaurant and nightspot was asked one evening by some friends to cook them some food. In his pantry he found only four tomatoes, some capers and olives. He used them up to make some sauce with spaghetti. and called it spaghetti alla putttanesca, the famous pasta dish.

Pretty much on the same lines, I set out to make some penne with a few tomatoes and sundried tomatoes in my pantry and some chicken mince in my freezer. Dinner was cooked in a jiffy and the consumers went all ga and ga!

Take 4 tomatoes and roast them in an open flame till the skin is charred and black. Then set them aside till they are cool. Now skin them and put them in a blender. To this add about 8 strips of sun dried tomatoes. Blend the two to a coarse consistency.

You now need a lovely large aubergine. Slice them up into 2 mm thick slices. Marinate with salt, olive oil and oregano. After about 8 mins, set them to grill at medium heat.

Now warm 2 tbsp of olive oil, add 1 large finely chopped red onion and 6 cloves of finely chopped garlic pods. To this add the washed mince, salt to taste and 1 tsp dried basel. Fresh chopped basel could be even better. Now cook this in low heat. 

On the side boil a packet of pasta in some salted water. Once cooked, strain, wash with cold water and fold in with some olive oil to keep the penne pieces individual. 

Back to your sauce, after cooking in low heat for 5 mins or so, add in the tomato puree. Stir well. Add 1 tsp chilly flakes. Stir for 5 more mins. Your sauce is ready.

It is time to layer your pasta. At first spoon out some pasta, on this place a layer of the grilled aubergine and then gently layer on the meat sauce. Repeat a few times. sprinkle some dried basel and devour!

Chilly Yogurt Dip

A dipping sauce commonly nomenclatured as  a dip often ushers in the success quotient in a party. The name was attached simply because food items were dipped into the sauce which is thicker than a spread and then eaten. In a recent home party I was toying with some ingredients and making different dips and tasting them myself, and having a lot of fun, mind you!

I must say I hit gold with this little concoction I came up with quite by chance. The guests were actually having the dip with spoons and I had to hide some away for the late comers. 

You need a tbsp of coconut slivers, 2 tbsp green chilly pickle (you can use Mother's recipe or  Nilon) and 4 tbsp yogurt. Blend the coconut and the pickle in a small jar in a blender. Now add in the yogurt and whisk till smooth with a smooth.Serve chilled with side accompaniments. 

PS-In the picture, this is the slightly lime coloured one.

Spinach Lasagna

Viraj and Nitu have a farmhouse near about of Bangalore, they sent some fresh homegrown (literally) spinach. A regular struggle is how to make the green look like gold on the dinner table. Tried this quick recipe and it was really well received, am sure Popeye would have loved to be in the fourth seat. 

Take a bunch of spinach, wash well and steam in an open pan for 5-7 minutes. Once cool, blend into a puree. Now in one and a half tbsp of warm olive oil, add 2 finely chopped onions and 6 cloves of finely chopped garlic. Once golden, add one similarly chopped tomato. To this add the puree, salt to taste and some dried oregano and a dash of pepper powder. In about 2 mins, add a large cup of grated cottage cheese. Stir for 3 mins or so. Add a dash of ketch up and your filling is done.

Now layer the spinach onto lasagna sheets( I used ready to cook Barilla) each time, spraying little milk on the sheets. Make 4 or 5 layers. On the top sprinkle some parmesan. Bake for 20 mins or so.

Enjoy!

Ajwain alias Carom Chicken Lollipops

Anecdote

Debita Mookerjea Ray is the first friend I shared my blog content with and her recipe has found its way into my blog this late. Well, she has been giving me the freeze for two whole years and the only reason for the delay is that she was busy stacking up her silver,gold,ensembles,fabric,crockery,handbag,shoes,wallets,scarves,etc etc etc cupboards at home. 

Debs set up ABBOZZO with me. We worked together in this small HR unit and shared many 'jalebi and momo' days together. We did not make much money but we made some fun memories alright. A woman with strange quirks, she is a lively person with a genuine laugh. One quirky instance was that one afternoon we both got into her car for yet another shopping spree (window for me and actual for her) and I bring out my water to quench my thirst like all regular people. But my friend takes out her flask and glugs down Bournvita milk like a cowboy would glug down a pitcher of beer and thinks its a very done drink at our age. A holiday planner at heart, a shopper by habit, an investor with intelligence, a friend who is fun, Debita Mookerjea Ray also rustles up some really creative dishes. This recipe that she shared with me has been quite a hit with my clients and my friends already!

Stuff that you must have

1 packet of chicken lollipops
2 full tsp Ajwain or carom
1 cup yogurt
salt to taste
1 tsp full chilly glakes
2 tbsp grated cheese
1/2 tsp oil

What to do

Marinate the chicken with the yogurt, salt and ajwain/carom for an hour in a wok. Then set the wok onto the low flamed burner and cover with a lid. Take the oil and warm it on the side and add it to the chicken. Let the chicken cook till it is soft. Then add the chilly flakes and increase the heat so that the sauce or the gravy starts to thicken.  Now add the cheese, stir and serve.

How to serve

Set the lolipops on a flat platter. Garnish if you like for some colour with some finely chopped coriander or celery. I had served it with a beetroot puree and some whole wheat crackers.

Trivia

Ajwain or carom is also called Bishop's weed which is strangely a common name for some other plans too. The medicinal property of this plant may have been the source of this tag. 

Grilled aubergine with spicy chickpeas and walnut sauce

I feel really sad for those allergic to aubergine. Cultivated in India, the old world tropical bulb was brought to Europe by Arab traders via Spain. Hence the name derived from an old Arabic word. Honest to its history, I tried this rather Arabic tasting dish recently for a family dinner. The soft romantic old world charm was enjoyed by everyone, old and young.

Take 4 tbsp olive oil, 1 finely chopped onion, 1 red chilly de-seeded and chopped finely, 2 cms ginger finely chopped, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground cinnamon, 400 grams chickpeas rinsed, drained and boiled, 200 gms chopped tomato,1/2 lemon juice and 2 aubergines cut lengthwise. Also, take 200 gms yogurt, 1 garlic clove crushed, 25 gms walnuts and a handful of chopped coriander leaves.

Now heat 2 tbsp oil. Add onions and fry till soft and golden. Add the chilly, ginger and the spices. Mix well. Stir in the chick peas, tomatoes and 5 tbsp water. Boil. Simmer for 10 mins. Add salt, pepper and lemon juice.

Sprinkle oil, salt and pepper to the aubergine. Keep aside for 20 mins. Now grill till cooked.

Mix yogurt, garlic, most of the walnuts, coriander, salt and pepper for the walnut sauce.

Arrange the aubergine slices on a warm platter. Spoon on top the chick pea mix. Drizzle walnut sauce. garnish with coriander leaves and walnuts.