Toasted sandwich rolls

Toasted sandwich rolls- A twist to the usual sandwich.Spicy potato filling encrusted in bread slices and toasted in the oven till golden brown and crispy.Perfect snack served with green coriander chutney.

Ingredients:

8 slices of bread
3 medium  potatoes boiled and mashed
1 small onion finely diced
1 teaspoon salt
1/2 teaspoon ginger paste
1/2 teaspoon  garam masala
1 tablespoon lemon juice
1/2 teaspoon sugar
2 finely minced green chillies
1/2 teaspoon chilli powder
1 tablespoon olive oil for cooking the masala
Spray cooking oil.

Method:

1. In a pan heat 1 tablespoon oil , when hot add the onions and cook till soft  and translucent.
2. Add the ginger paste and chillies.
3. Add the mashed potato , followed by the salt, chilli powder, garam masala, lemon juice and sugar.
4. Mix all the spices throughly into the potato mixture. Adjust seasoning as required.
5. Take off heat and cool.
6. Divide the potato masala in to 8 portions, and roll each one into a sausage shape to fit the width of the bread slice.Chill for 15-30 minutes.

7. Remove the crusts from the bread slices.
8. Using a rolling pin roll out the bread slices to flatten them.
9. Place the masala sausage on the bread roll at one end and roll up the bread slice tightly.
10. Wet the other end of the bread slice and stick it down to form a sausage shape.
11. Repeat the process for all bread slices.
12. Spray a baking tray with spray oil and place bread rolls on it.(You can use ordinary oil and just brush the bread rolls over with it instead.)
13. Spray the bread rolls with the spray oil and bake in a pre heated oven at 200 degrees centigrade for 15 minutes or until golden brown.
Remove  from oven and serve hot with green coriander chutney.

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Masala aloo in green gravy.

Masala aloo in green gravy- Tender baby pototoes steamed and cooked in a fusion of spices and  aromatic green masala. Tasty and succulent delicious served with rotis or parathas.

Ingredients:

10 baby potatoes
1 cup frozen or fresh  green peas
1 red onion finely diced
2 medium tomatoes
1 teaspon garlic paste
1/2 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspon salt
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 /2 teaspoon chilli powder
1/2 teaspoon MDH kitchen king masala
2 tablespoons olive oil or sunflower oil

Method:

1. Wash and steam the potatoes until tender.
2. Peel the skin and keep aside.
3. Grind the peas coarsely and keep aside.
4. Dice and puree the tomatoes.
4. In a pan add the oil when hot add the mustard seeds, when they splutter add the garlic and onions and saute till translucent.
5. Add the tomatoes, followed by the salt, chilli powder, cumin, coriander and turmeric.Saute for 2 minutes.
6. Add the coarsely ground peas and cook with 1/2 cup water till masala becomes nicely blended with all the spices.
7. Prick the cooled steamed potatoes all over with a fork and add to the green masala. Add 1/2 cup more water.Stir in the MDH kitchen king masala.
8. Cover and cook till all the  spices  and green masala infuse and flavour the potatoes.
Transfer to serving dish.
Serve with hot rotis or parathas.

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Daring Bakers Challenge-June 2010- Pavlova

Pavlova- A crisp outer meringue shell with delicious soft chewy centre  topped with a delicious mango flavoured mousse and  an array of fresh  mango and seasonal fruits.

The June 2010 Daring Bakers’ challenge was hosted by Dawn of  Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

Although the challege was for a chocolate pavlova with chocolate mousse, I have adapted this and made a plain pavlova  base with mango mousse.

Ingredients:

For Meringue shell
3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar

For Mascarpone cream

Ingredients:

500 ml whipping
1 tbsp fresh lemon juice
3 tablespoons icing sugar
4 tablespoons fresh mango puree

For topping and mango puree:

1 mango diced  for topping
1 mango diced and pureed for adding to mascarpone mousse
12 strawberries wahed and sliced
12 cherries washed
1/2 tablespoon icing sugar for dusting

Method:

For Meringue:

1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.
2. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
3.Sift the confectioner’s sugar over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
4.Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon.
5.Bake for 2 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Mascarpone mango mousse:
Recipe source for basic mascarpone : Baking Obsession

Method:

1.Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering.
2. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating.
3. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles.
4. The whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir.
5.Remove the bowl from the water and let it cool for about 20 minutes.
6. Line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time).
7.Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
8.To make the mango mousse , place the mascarpone in a bowl add the icing sugar and mix well.
9. Fold in gently the mango puree , do not over mix as a ripple effect of mango in white is desired.

Assembling the Pavlova:

1. Place the meringue shell on a serving dish.
2. Spoon over the meringue shell the mascarpone mango mousse and top with  fresh diced mangoes, strawberries and cherries.
3. Dust with icing sugar.
Serve chilled.

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Pasta Salad

Pasta Salad-A colourful  and tasty salad that is healthy and nutricious.Lavishly made with olives, sundried tomatoes,mixed beans,diced cucumber  and all served on a bed of crunchy  baby cos lettuce leaves .

Ingredients:

1 bowl cooked mixed beans of choice. (Mixture of any of these; kidney beans, chickpeas, flagelot beans,white kidney beans, cannelloli beans or blackeyed beans)
1 bowl cooked Farfalle pasta
Baby cos lettuce leaves -approx 12
2 tablespoons preserved sundried tomatoes in oil -chopped into small bite size pieces
3 inch piece cucumber diced
3 spring onions finely chopped or 1 medium red onion finely diced
12 green/black  olives pitted ( stones taken out)
1/2 bowl mixed red/green yellow peppers diced.
Parmesan cheese for garnish.(Optional)

For Dressing:

2 tablespoons oil from preserved sundried tomatoes
2 tablespoons fresh lemon  juice
1/2 teaspoon salt
1 teaspoon chilli flakes
1/2 teaspoon freshly ground  black pepper
1 clove garlic finely minced
1 green chilli finely minced

Method:

1. In a bowl add the mixed  beans, diced cucumber, chopped onion, diced peppers, sundried tomatoes , olives and  cooked pasta.
2. In a jar with a lid add all the ingredients for the dressing and shake to mix it all together.
3.Pour over the salad and toss to coat all the salad ingredients.
4. Line a serving bowl with the baby cos lettuce leaves and spoon the pasta salad on the top.
5. Chill for an hour before serving to allow flavour of dressing to infuse.
6. When ready to serve grate parmesan shaving over salad.
Serve  with fresh crusty bread.

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Karela (bitter gourd curry)

Karela- Bitter gourd curry- This vegetable is under rated due to its bitter properties, however if cooked in the correct manner it can make a very tasty and delicious side dish. This dish is cooked with red onions, an array of spices and sweetened with jaggery to balance the bitterness. It is perfect served with hot rotis or parathas.

Ingredients:

3 Karela- bitter gourd

1 medium red onion finely diced

2 medium tomatoes chopped and pureed.

I tablespoon fried gram coarsely powdered

1/2 teaspoon garlic paste

1 teaspoon chilli powder

1/2 teaspoon turmeric

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon mustard seeds

1/2 teaspoon salt

1/2 teaspoon salt for rubbing on the karela

1 table spoon olive oil or sun flower oil.

1 tablespoon  grated jaggery

1/2 tablespoon fresh chopped coriander for garnish.

Method:

1. Peel and slice the karela into 1 inch strips.

2. Sprinkle the karela with 1/2 teaspoon salt  and rub it in, leave the karela to one side for 1/2 hour.(This will draw out the bitter juices.)

3. After half  an hour squeeze the salted  karela and squeeze out all the bitter juices, wipe off any access salt with a clean kitchen towel.

4. Place the karela slices in a microwaveable bowl and add 2 tablespoons of water, cover and cook on high for 5 minutes or until tender.

5. Once karela is cooked , drain and discard the cooking water and keep aside.

6. In a pan add the oil, when hot add the mustard seeds, once they splutter add the garlic paste and saute.

7. Add the onions and fry till translucent, add the pureed tomatoes and the spices; salt,chilli powder, cumin coriander and turmeric.Cook tomatoes till spices infuse and tomatoes start to leave oil.

8. Add the fried gram flour and cook for 2-3 minutes more.

9. Add the grated jaggery and cook for 2-3 minutes till it melts down and blends in to form a thick sauce with the spice mixture.

10. Add the pre cooked karela and cook for 2-3 minutes till the sauce coats the karela, do not over stir as karela pieces will break.

11. Transfer to serving dish and garnish with fresh chopped coriander.

 Serve with hot rotis or parathas

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