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Breakfast Ideas ~ Egg Salad Rolls

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Stop stealing my eggs!

Stop stealing my eggs!

I find myself dipping into Sage’s share of boiled eggs once in a while for a quick snack, an idle time eat, to pimp up my salad or just dunk into a tomato onion gravy. Having a couple of boiled eggs on hand has always allowed me to be fed on days when K is travelling or I am feeling particularly slothful.

I had to come up with an easy kid friendly breakfast recipe for my newspaper column and decided I had to pay homage to one of my favourite ways of eating boiled eggs – egg salad.

There is nothing much to ‘making’ this breakfast roll. Unless boiling an egg and toasting bread counts as cooking in your books (which it sometimes does in mine ;P)

Egg Salad Roll

Egg Salad Roll

Egg Salad Roll (Makes 2 rolls)

Wholewheat bread roll           2

Boiled Eggs                                 2

Mayonnaise                              2 tablespoons

Tomato Sauce                          1 tablespoon

Cucumber                                  ¼ chopped fine

Tomato                                      ½ chopped fine

Coriander leaves                   a small bunch

Salt and pepper                      to taste

Chop the boiled eggs into medium pieces, toss with the chopped cucumber and tomato in a bowl.

Add the mayonnaise, tomato sauce, fresh coriander leaves and salt and pepper and gently mix.

Slice the rolls in two lengthwise, gently warm them on a tava. Place a few spoonfuls of the filling along the length of the roll.

Cover with the other half. Secure with a toothpick. Serve with some tomato sauce on the side.

*This mixture can also be used to stuff a paratha or roti like a frankie and served.

 

Eating with the Seasons ~ Custard Apple Icecream {No Cooking}

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Sitaphal Ice-cream

Sitaphal Ice-cream

One of the only fruits that I love but frustrates me is Sitaphal or Custard Apple. So much jaw work and while the fruit is tasty, the ones with a lot of seeds can leave you with a sore mouth! The season lasts just a few weeks and all over Hyderabad one can see vendors selling piles of this fruit.

While I love eating fruit fresh as they are, I am trying to use them in more ways that just bite into them. Any Hyderabadi worth his pride will tell you about the fabulously hand churned ice-cream that is made at a place called Famous Ice-creams. They use seasonal and fresh fruit in the ice-cream that is of soft serve consistency. Sitaphal Ice-cream is available only when it is in season, and it one of their most popular flavours.

Since I figured out an easy way to remove the seeds from the custard apple, this was the ice-cream I wanted to make. Removing the seeds has been my most excited accomplishment this past week! Earlier this used to be done by hand. However there is an easy way to do this if you have a blender.

Sitaphal (Custard Apple) Ice-cream (makes 4 medium servings)

Custard Apple Pulp                          2 cups with seeds, processed to remove the seeds, else use 1 cup seedless pulp

Condensed Milk                                  ½ cup

Cream                                                   1 cup (use low fat)

Milk                                                       1/4 cup

Vodka                                                   1 teaspoon (optional, helps reduce crystallisation)

Put the custard apple pulp and the milk into a blender and pulse for 1-2 second intervals a couple of times. Ensure you do not pulse for more than a second at a time.

Transfer the pulsed custard apple pulp to a soup strainer/ large sieve placed on a vessel and with the back of a rounded spoon, mix crush it in a circular movement to push the pulp through the sieve. In a while, the seeds will separate, scoop them out and discard. Use the pulp that remains.

Add the cream, condensed milk and seedless pulp and vodka (if using) to the same blender and whiz for 1-2 minutes till fully incorporated.

Remove into a container with a lid (preferably metal for faster freezing) place in the freezer and allow to set for 3-4 hours.

Remove the container from the freezer, with a fork, stir up the ice cream and freeze again for 2 hours. Repeat the stirring at least twice, this is to break up any icicles. This gives you a creamy texture.

When you are ready to serve, scoop into a bowl and serve with a mint leaf garnish. This is a soft serve ice-cream.

{Vegan MoFo 2013} Fruit Hedgehog ~ No Cooking

Fruit Hedgehog

Fruit Hedgehog

Happy Onam to all those celebrating. The Sadya today and yesterday (because it was a holiday and everyone in the family were home) at my MIL’s place was outstanding! It amazes me how she cooks multiple items with patience and enthusiasm. In a decade now, I have never seen her skimping on effort. Waking up early and standing for hours at the stove to make a delicious spread for festivals, birthdays and scheduled rituals. Just thinking of the number of dishes makes me dizzy.

Today I am sharing a method (not so much a recipe) of putting together an attractive fruit hedgehog. This is something you could use as a center piece on your table, add to the dessert offering or use it as a fun activity to keep a couple of kids engrossed for a couple of hours… If you have a fussy child, who refuses to eat fruit, this is a fun way to get them interested in shapes and colors and encourage them to eat the end product.

Fruit Hedgehog (Makes 1)

Orange                                               1, cut in half

Watermelon Cubes                        1 cup

Grapes or plums                             1 cup

Kiwi                                                     2, skin removed and cut into 1 inch cubes

(Use any firm fruit of your choice which will hold its shape, you could use apple, pear, firm papaya or musk melon etc

Slice the orange into half and place the cut side downwards in a plate.

skewer 2 – 3 cubes of fruit of different colours including the grapes onto a toothpick and stick the sharp end into the orange, about 1/4 inch inside to hold it in place. Continue with all the fruit and place the skewers on the orange to cover it completely. Cut a tiny triangle from the rind of the watermelon for the eyes or use a couple of raisins to make eyes. Place in the fridge for atleast 30 minutes before serving chilled.

Celebrate the Monsoons ~ Fresh Corn Papdi Chaat

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The arrival of the monsoons, my favourite time of the year, sees cart loads of fresh corn being sold all over the city where I live. The easiest and most tempting way to eat it is freshly roasted and slightly charred over hot coal, rubbed down with red chilli powder, salt and lemon. Most people would have at least once in their life, stopped their vehicle in pouring rain to get a freshly roasted bhutta to savour.

Fresh corn is extensively used in Indian cooking, from the bhutta malai curries of the north to Makai sabzi in Rajasthani cuisine, to crispy vadas of the south and of course there are cutlets, salads and pulavs. I have a list of recipes to try while fresh corn is still available. Use a sharp knife to remove the kernels from the cob, or peeled sweet corn that is readily available if you would prefer.

Fresh Corn Papdi Chaat

Fresh Corn and spices on a crisp papdi

I made an easy chaat using store bought papdi. You could substitute crispy savoury tart/ canapes shells, toasted baguette or even indian khakras or papad depending on which part of the world you live in, or what you have handy.

Fresh Corn Papdi Chaat

Fresh corn, cucumber, tomato, onion and spices on a crisp papdi

Fresh Corn Papdi Chaat (serves 2)

Fresh Corn Kernels               1 cup

Onion                                       1 small, finely chopped

Tomato                                    1 small, finely chopped, pulp removed

Fresh Coriander                     1 small bunch, finely chopped

Cucumber                                ½ small, peeled, deseeded and chopped

Papdis                                      1 small packet (any super market will have it in the snack section)

Fine Sev                                   1/2 cup

Salt and red chilli powder       to taste

Chaat masala                           1 teaspoon

Lemon juice                             ½ teaspoon

Steam the corn kernels for 3-4 minutes, rinse and drain. Set aside to cool.

Chop all the ingredients as mentioned and put them in a bowl.

Add the fresh coriander, lemon juice, red chilli powder, salt and chaat masala.

Place the papdis on a plate, spoon one spoon of the corn mixture onto each papdi, top with the fine sev, garnish with some more fresh coriander and serve immediately.

Am attempting to post soups and salads this whole month. In my mind, this qualifies as a very nice Indian Salad!

 

Some of the other corn recipes on this blog are:

Corn Bread

Corn Croquettes

Corn Pulav

Makai ki Sabzi

Asian Inspired Coleslaw

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Asian Inspired Coleslaw

My Favourite Coleslaw with Asian Falvours

This salad recipe I have been wanting to post for a long long time. I am attempting blog in tandem with my  friend Preethi who writes at The Meal Algorithm. Nevertheless, it makes it to the blog on its good looks and subtle Asian flavours. I am big on Asian flavours in food. I try to replicate a lot of them (never claimed they were authentic) in my kitchen and some of them have made it to the blog like these Asian Rice Paper Rolls. I had not eaten anything so delicate and fresh till I made these. I was delighted that they are being served at a Chinese restaurant we patronise.  Or this Asian Raw Mango Salad I tried to replicate from memory and it turned out so good. Or even this Thai Noodle Salad

What I particularly like about this salad (apart from the fact that it is so so pretty) is that you get to eat your coloured vegetables and get your fibre fix for the day! the Indian apples are just coming out in the market, fresh beans and coloured peppers are also in abundance, all the reasons to make this. Toasted sesame seeds add a nice nuttiness to the dish and honey adds just a touch of sweetness.

Asian Inspired Coleslaw
Asian Inspired Coleslaw (makes 2 helpings)
Inspired from here 
1 cup finely shredded red/ purple cabbage
1/2 an apple, sliced fine
1/4 each of red and yellow capsicum, sliced into matchsticks
1/4 cup of fresh green beans, sliced into matchsticks and blanched for 2-3 minutes in hot boiling water
1 spring onion, sliced (green and white parts)
(can also use baby corn, blanched carrots, green cabbage, bean sprouts etc)
Toss all of the above in a largish bowl and set aside.
for the dressing
1 teaspoon vinegar
2 teaspoon tomato garlic /sweet chilli sauce (such as maggi/kissan)
2 teaspoon honey
1 green chilli, sliced fine (remove seeds if you dont want it too hot)
1 tablespoon warm water
Whisk all of the ingredients for the dressing in a small bowl with a fork, taste and adjust.
Pour the dressing over the chopped vegetables and toss well with light hands or a fork to ensure the dressing spreads evenly over the salad.
Garnish with 2 tablespoons of lightly toasted sesame seeds and fresh coriander leaves
This is a refreshing filling salad. perfect for those days when you want some colour and texture on your plate. the crunch of the vegetables is balanced with the sweet spiciness of the dressing. this is a versatile salad and the choice of vegetables can easily be altered based on whats lurking in your vegetable tray.

Asian Raw Mango Salad ~ Thai Inspired

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Asian Raw Mango Salad

Asian Raw Mango Salad

For those of you who missed out, my fellow blogger Siri and I went to The Thai Pavilion a few months ago and were treated to a beautiful meal. The less said about how much I ate, the better. One of the things that stood out for me in that meal was the Raw Mango Salad. I have always been a green papaya salad fan, but this time, the crunchy tangy raw mango won my heart over. I made this when raw mangoes were in abundance, and although they are almost all but over, I had to post this recipe here. Try it and am sure you will love it.

The simple flavours, fresh crunch of the bell peppers and the nuttiness of the ground nuts and sesame seeds just blend beautifully into this salad. Best had in 1/2 cup portions.

Asian Raw Mango Salad

Asian Raw Mango Salad

Asian Raw Mango Salad (Serves 4)

This is a simple Thai inspired salad that uses crisp raw green mangoes

1 Cup – Raw Green Mango (Peeled and Grated)

1/2 Cup – Red Bell Pepper  (sliced very thin)

½ cup – Yellow Bell Pepper (sliced very thin)

A few sprigs of Fresh Coriander

Salt and pepper – to taste

1 Tablespoon – Jaggery

1 tablespoon – Peanuts

1 tablespoon – Sesame Seeds

In a dry pan, over medium heat, roast the sesame seeds and peanuts separately till golden. Remove and cool. Remove the skin of the peanuts. Pound this in a mortar and pestle along with the Jaggery to form a coarse powder. Set aside

Grate the raw mango and slice the bell peppers very thinly. Chill these till you are ready to serve.

To serve, Mix together the raw mango, bell peppers, salt and pepper. Pile onto a serving plate, top with fresh coriander and sprinkle generously with the Jaggery peanut powder. Serve chilled.

This salad should be assembled just before serving else, it will get soggy.

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